This dessert is awesome. If you love chocolate covered strawberries, this is for you. Its a multiple layer dessert consisting of crepes, strawberry cheesecake, strawberries and chocolate ganache.
It looks complicated, and the instructions are long, but if you can make pancakes, slice vegetables, run a mixer for cookie batter, and heat cream on the stove, you can make this dish.
You don’t even need to make everything the same day, everything except the ganache can be made up to a day before and stored in sealed containers in the fridge.
“YOUWANT ME TO MAKECREPES?!?!?” Yes. I do. Don’t think of them as crepes. Think of them as really thin pancakes, that take a heck of a lot less time to make. The most important things to remember are to let the batter set before you try and flip them. (otherwise it will make a mess.), and don’t worry if you mess up. Make sure you use a round nonstick pan, the same size you want your crepes (I used a 6 inch nonstick I got at a discount store for about $5, it really doesn’t need to be that fancy).
Crepes:
3 eggs
3/4 cup flour
4 1/2 tsp sugar
3/4 c milk
3 Tablespoons water
2 teaspoons melted butter.
Cheesecake Filling:
8 oz strawberry or raspberry flavored cream cheese (room temperature)
8 oz plain cream cheese (room temperature)
1/4 cup sugar
1/4 cup half and half (or cream)
1/4 cup juice from the strawberries
2 Tablespoons strawberry jam, preserves, or jelly
Chocolate Ganache:
1/2 cup heavy cream
2 cups semi-sweet chocolate chips
Whipped Cream:
1 cup Heavy Cream
2-3 Tablespoons sugar
Slice thinly and place into a seal-able container.
As you are filling the container, occasionally sprinkle the strawberries with a Tablespoon or so of sugar.
When all the strawberries are sliced (reserving a few for decoration if you’re into that sort of thing) put the lid on the container and shake to mix everything up. Refrigerate for at least 2-3 hours, preferably overnight, until the strawberries release juices and they look really juicy.
Get out the cream cheeses if you are making the crepes the same day as you are assembling the lasagna. You will not be needing them this step, but its good to let them warm up while you are cooking.
Begin by adding all the ingredients in a blender
and blend for 1 minute on high (with the lid on).
Scrape down the sides with a spatula and blend for another 15-20 seconds.
Allow the batter to sit in the fridge for 1 hour, or overnight.
To make the crepes:
Pour 3-4 Tablespoons (a little less than 1/4 cup) of batter into a preheated (to medium) lightly greased nonstick pan. Move the pan in a circular motion tilting so that the batter moves round and around the pan, slowly cooking, to ensure an even thickness.
When the batter no longer moves and the top has just lost its shine, and there are tiny bubbles (sort of like pancakes!), about 30-45 seconds. Carefully slide your spatula around the crepe in the pan to loosen and flip!
Cook for another 10-15 seconds and remove from the pan to a plate.
Set them aside to cool while you make the cheesecake filling, or store wrapped in plastic wrap, or in a sealable container in the refrigerator.
Step 3: Make the Cheesecake Filling.
Carefully strain the strawberries, reserving 1/4 cup of the liquid.
Combine the cream cheeses in a mixing bowl and blend until smooth.
Add the sugar and mix until combined.
Then add 2 Tablespoons of jam.
Then 1/4 cup of juice from the strawberries previously prepared.
Follow with the half and half or cream.
Mix until everything is thoroughly combined and the mixture is smooth and easily spreadable. If it seems a little thick, slowly add the half and half or cream one Tablespoon at a time until it is the consistency of thick pudding.
Refrigerate if you are not assembling the lasagna right away.
The ganache is the easiest part of the whole recipe. You want to make this right before assembling the lasagna
Heat 1/2 a cup of cream until it is steaming on the stove top in a small pot (or in the microwave if that’s your sort of thing). Add the chocolate chips and stir slightly.
Allow the mixture to sit for 3-4 minutes, then whisk until the chocolate is thoroughly combined.
You don’t need to put the chocolate on the heat! The heat from the warmed cream is enough to melt the chocolate into a tasty goo. Really!
Spread the cheesecake mixture thinly over the crepes, making sure they are completely covered (about 1/4 inch thick).
Spread a layer of strawberries on top of the cheesecake.
Carefully pour a thin layer of chocolate over the strawberries, using the back of a spoon to spread it carefully.
Repeat the steps filling the dish, or until you run out of ingredients.
Refrigerate 4-5 hours or overnight.
If you want to top the dish with whipped cream, combine the 1 cup of heavy (or whipping) cream and 2-3 tablespoons of sugar, stirring until dissolved. Whisk/beat with a mixer on high until stiff peaks form. This whipped cream is only slightly sweetened. Believe me, it makes a good contrast to the lasagna!
Spread the whipped cream on top of the lasagna.
Serve.
Text Only Directions:
Step 1: Prepare the Strawberries
Step 2: Make the Crepes
Step 3: Prepare the Cheesecake Filling
Step 4: Make the Ganache
Step 5: Assembly and Refrigeration
Crepes:
3 eggs
3/4 cup flour
Strawberry Filling:
2 lbs strawberries
sugar
Cheesecake Filling:
8 oz strawberry or raspberry flavored cream cheese (room temperature)
8 oz plain cream cheese (room temperature)
1/4 cup sugar
1/4 cup half and half (or cream)
1/4 cup juice from the strawberries
2 Tablespoons strawberry jam, preserves, or jelly
Chocolate Ganache:
1/2 cup heavy cream
2 cups semi-sweet chocolate chips
Whipped Cream:
1 cup Heavy Cream
2-3 Tablespoons sugar
Step 1: Prepare the Strawberries
Step 2: Make the Crepes
Step 3: Prepare the Cheesecake Filling
Step 4: Make the Ganache
Step 5: Assembly and Refrigeration
Step 1: Prepare the Strawberries
Wash and trim the strawberries.
Slice thinly and place into a seal-able container. As you are filling the container, occasionally sprinkle the strawberries with a Tablespoon or so of sugar.
When all the strawberries are sliced (reserving a few for decoration if you’re into that sort of thing) put the lid on the container and shake to mix everything up. Refrigerate for at least 2-3 hours, preferably overnight, until the strawberries release juices and they look really juicy.
Step 2: Make the Crepes
Get out the cream cheeses if you are making the crepes the same day as you are assembling the lasagna. You will not be needing them this step, but its good to let them warm up while you are cooking.
Begin by adding all the ingredients in a blender and blend for 1 minute on high.Scrape down the sides with a spatula and blend for another 15-20 seconds.
Allow the batter to sit in the fridge for 1 hour, or overnight.
To make the crepes:
Pour 3-4 Tablespoons (a little less than 1/4 cup) of batter into a preheated (to medium) lightly greased nonstick pan. Move the pan in a circular motion tilting so that the batter moves round and around the pan, slowly cooking, to ensure an even thickness. When the batter no longer moves and the top has just lost its shine, and there are tiny bubbles (sort of like pancakes!), about 30-45 seconds. Carefully slide your spatula around the crepe in the pan to loosen and flip!
Cook for another 10-15 seconds and remove from the pan to a plate.
Set them aside to cool while you make the cheesecake filling, or store wrapped in plastic wrap, or in a sealable container in the refrigerator.
Step 3: Make the Cheesecake Filling.
Carefully strain the strawberries, reserving 1/4 cup of the liquid.
Combine the cream cheeses in a mixing bowl and blend until smooth. Add the sugar and mix until combined. Add 2 Tablespoons of jam.
Then 1/4 cup of juice from the strawberries previously prepared.
Follow with the half and half or cream.
Mix until everything is thoroughly combined and the mixture is smooth and easily spreadable. If it seems a little thick, slowly add the half and half or cream one Tablespoon at a time until it is the consistency of thick pudding.
Refrigerate if you are not assembling the lasagna right away.
Step 4: Make the Ganache
Heat 1/2 a cup of cream until it is steaming on the stove top in a small pot (or in the microwave if that’s your sort of thing). Add the chocolate chips and stir slightly.
Allow the mixture to sit for 3-4 minutes, then whisk until the chocolate is thoroughly combined.
Step 5: Assembly and Refrigeration.
Begin by lining your dish with crepes.
Spread the cheesecake mixture thinly over the crepes, making sure they are completely covered (about 1/4 inch thick).
Spread a layer of strawberries on top of the cheesecake.
Carefully pour a thin layer of chocolate over the strawberries, using the back of a spoon to spread it carefully.
Repeat the steps filling the dish, or until you run out of ingredients.
Refrigerate 4-5 hours or overnight.
If you want to top the dish with whipped cream, combine the 1 cup of heavy (or whipping) cream and 2-3 tablespoons of sugar, stirring until dissolved. Whisk/beat with a mixer on high until stiff peaks form. This whipped cream is only slightly sweetened. Believe me, it makes a good contrast to the lasagna!
I’m told that when I was a baby/toddler my grandfather used to give me whole onions to just munch on like you would an apple. I’m not as fond of onions now as I was then.
Whenever I order something like a hamburger or sandwich, I very strictly specify no onions. I can’t stand the things, most of the time they’re little crunchy chunks of strong taste that usually just mess up whatever I’m eating. If they aren’t crunchy then they’re long and stringy.
The first time I made cucumber salad I left the onions out because I thought they were gross. The resulting salad was even worse though.
One thing that does include onions that I love, and don’t even mind eating the onions in, is french onion soup. I’ll admit, the only reason I ate it in the first place was the the melted cheese on top. Then I found out french onion soup, doesn’t taste like onions.
Up until this point I had been dining on soup from restaurants. The canned stuff was just disgusting and my mom’s was just lacking.
I’m still working on perfecting on my personal recipe every time I make it, but this is what I have so far:
Ingredients:
1 large spanish onion (I prefer this to a yellow or sweet onion)
3 tbsp butter
1 tbsp olive oil
1 tsp sugar
1 tsp salt
3 tbsp flour
4 cups beef broth (or vegetable)
pepper
1/2 tsp ground sage
For toasty cheese topping:
1 slice of toasted bread cubed or sliced (your preference)
1-2 slices of swiss cheese, or shredded, (or mozzarella, or gruyere)
Peel and slice the onion very thinly. If you don’t want long stringy pieces of onion cut the slice in half.
Melt the butter in the olive oil on low heat in a large soup pot, making sure it doesn’t burn. Add the onions and stir to coat.
Cook the onions on low heat until translucent and soft.
Add the salt and sugar, stir.
Bring the heat up to medium, medium-high heat, and cook until a deep golden brown throughout. Stir frequently making sure that they cook, but not burn. At this point they’ve broken down, and only partially still look like onions.
When they are cooked, turn the heat down again to low and stir in 3 tablespoons of flour. Stir with the onions until the onions are coated and the mixture is paste-like. If the flour is not sticking, add another tablespoon of butter. Cook another minute or two so that the flour browns.
Add about 1 cup of the beef broth and mix well. It should be a thick consistency without any lumps but the onions.
Add the rest of the beef broth and stir to combine.
Season to taste with salt, pepper, and sage.
Allow to simmer for approximately 1 hour.
Serve as is, with cheese topping:
Toast some bread in a toaster, or brush with olive oil and brown under a broiler.
Pour the soup into am oven/broiler proof dish, top with the toasted bread and sprinkle with cheese (or place a slice of cheese over the entire dish).
Broil or bake at 400 degrees F until the cheese is melty and tasty.
I’m just going to get to the point, they’re dim sum, they’re finger food, they’re oriental, and they’re sesame seed covered goodness.
The ingredients for these tasty balls are simple, but might be hard to find if you don’t have an Asian market near by. Then again, there’s always the internet. If you can’t find what you need in the Asian market, ask! Many times items are only labeled with their native language, the people working in the store will be more than happy to find you what you need.
I got my recipe from the book Classic Deem Sum by Henry Chan, Yukio Haydock, and Bob Haydock. The recipes are from Yank Sing Restaurant in San Francisco. The book was published in 1985 so it might be a little hard to find. I found mine at the library but there are a few on Amazon.
I modified their recipe a little bit. Red bean paste is easily found already prepared in Asian markets, so I used prepared red bean paste instead of making my own.
The recipe calls for wheat starch. Wheat starch is NOT wheat flour. Wheat starch is finer and resembles corn starch more than flour. I found mine at my local Asian market.
Make one batch of sweet rice dough at least two hours in advance.
Sweet Rice Dough:
Ingredients
2 cups sweet rice flour
3/4 c water
1/4 c lard, softened (I used crisco)
2/3 c wheat starch
1/4 c dark brown sugar, packed
2/3 c boiling water
Start with the rice flour
Mix in the water.
Mix by hand until the mixture forms a dough, set aside.
Add the lard (or crisco) to the wheat starch.
Mix together. I used a fork to do this, much like you would for a pie crust.
Add the brown sugar to 2/3 cup water and stir until dissolved.
Bring to a boil.
This next part is a little tricky and involves hot boiling sugar water, so there aren’t any pictures.
To the wheat starch and lard mixture, quickly pour the boiling sugar water mixture while stirring vigorously until combined. (See told you this was tricky.)
It should look like this when combined.
Add the wheat starch mixture to the rice flour and mix well by hand.
The instructions then say to turn out on a lightly floured surface and knead until thoroughly mixed, about 10 minutes. I realized my handy kitchenaid would work much better, and tossed it in there for a while until the dough formed a nice ball.
Flatten the dough to 1/2 and inch and wrap in plastic wrap.
Preheat 4/6 cups of oil (or heat your deep fryer) to 360 degrees F.
Remove the dough from the refrigerator and divide in half. Rewrap one half and set aside. Knead the other portion a few times and roll into a 1 inch dough worm.
Cut dough into 20 sections and roll each into a ball. Cover and repeat with the other half of the dough.
The bean paste I had was a little watery so I drained it a bit. I took a spoonful at a time and set it in a couple paper towels (a tea towel would work well also). Fold over the towel and squeeze to remove some of the water. When you unfold the towel the paste should be noticeably drier.
Take one of the balls and form into a shallow cup.
Add a dab of the bean paste 1/4 to 1/2 a teaspoon to the center of the cup.
Bring the sides up to close the opening and roll in the palm to make an even ball.
Roll this ball into white sesame seeds to coat.
Fry the sesame seed balls in 360 degree F oil about 4-6 at a time. Remove each ball when it begins to float. Drain on a rack or paper towels, serve hot.
8 oz dried red beans
1/4 c black sesame seeds, toasted
1/2 c lard (or crisco)
1 1/4 c sugar
1/2 tsp salt
1. Wash beans in cold water. Discard any that float.
2. Put beans into a 2-quart pan. Add 3 cups of water and bring to a boil, uncovered, over high heat.
3. When water boils, add 1/2 c more water and reduce heat to medium. Cook, covered, until beans are tender enough to be easily mashed between thumb and finger, about 2 hours. Replace water as necessary to keep beans covered. Cool in liquid to room temperature.
4. Place beans and liquid in bowl of food processor with metal blade. Puree.
5. Place towel in mixing bowl. Pour in beans. Gather four corners together and twist to squeeze out excess liquid. Discard liquid.
6. Toast black sesame seeds and pulverize in a food processor or blender. Set aside.
7. Heat lard in wok over medium heat until liquified. Add bean paste, sugar and salt. Cook over medium heat while stirring constantly until beans are the consistency of slightly dry mashed potatoes, about 25 minutes. Make sure the mixture doesn’t burn.
8. Stir in pulverized black sesame seeds at this point. The mixture should be very thick.
9. Place in a shallow bowl and cool to room temperature.
The other day an internet friend who recently took a trip to New York City posted a link to a recipe for some macaroni and cheese she had at S’Mac.
I love mozzarella, especially fresh mozzarella. Before when I’ve tried to make macaroni and cheese using it, it left the foodstuffs chewy and lacking in tasty cheese flavor, not to mention overly stringy. This recipe uses muenster cheese to help smooth it out as well as starting with a simple bechamel sauce.
This recipe also includes basil, my most favorite herb ever. You can never have too much basil.
This tasty dish even got the thumbs up from my dad.
The original recipe is here. I increased ingredients and modified the order of instructions a bit because of the amount of cheese I had to buy, and why not make extra? You can never have too much mac and cheese (or basil)!
Here’s the recipe with my modifications:
2/3 lb elbow macaroni (yield: 4 cups cooked)
1 1/4 cups whole milk
2 tablespoons all-purpose flour
2 tablespoons unsalted butter
6 oz fresh Mozzarella cheese, diced
3 oz Muenster cheese, shredded
3 oz Pecorino Romano cheese, shredded
kosher salt
freshly ground black pepper
dried basil leaves
2 plum tomatoes
Fresh basil leaves, cut into thin ribbons
1 garlic bulb
3/4 cup fresh Parmesan cheese
olive oil
Start with roasting the garlic and tomatoes.
Preheat the oven to 400 degrees F.
Slice the top of the garlic bulb off, exposing the tops of the garlic cloves. Brush the bulb with olive oil and wrap in aluminum foil.
Slice the tomatoes in half lengthwise. Toss with a little olive oil, salt, pepper, and dried basil. Place skin side down on a baking sheet covered in olive oil.
Roast the tomatoes for 25 minutes until the skin slides off, and the garlic 30 minutes until the cloves are soft and can be squeezed out of the skin.
While the garlic and tomatoes are roasting bring a pot of water to a boil and cook the macaroni to al dente, about 8-10 minutes. Drain and set aside in a large mixing bowl.
Slice the mozzarella into uniform sized cubes and shred the other cheeses if needed. Also slice the basil at this time and set aside.
Bring the milk to a boil (I used the microwave).
Melt the butter in a medium, heavy-bottomed saucepan over medium-high heat. Lower the heat and whisk in the flour, cooking 3-4 minutes making sure the mixture doesn’t brown.
Slowly add the hot milk, whisking constantly.
Add the cheeses except for the 3/4 cups of parmesan, stirring frequently until the cheeses are melted and the sauce is slightly thickened. Season with salt and pepper.
Peel the skins off the cooled tomatoes and chop into 1/4 inch pieces. The garlic should be easily squeezed from the skin. It should be golden and translucent and smell oh-so-good. I chopped it a little as well since it was still pretty solid.
Turn off the heat and stir the tomatoes, basil and garlic into the cheese mixture.
Pour the cheese mixture over the macaroni and stir to thoroughly combine, pour into a baking dish.
Top with the 3/4 cups of parmesan and breadcrumbs.
Bake 10-15 minutes until golden brown and tasty.
I topped it with some leftover sliced basil to make it look all pretty.
These cookies are some of the tastiest chocolate chip cookies I’ve had in a while, they might be even better than Alton Brown’s recipe, but I didn’t say that. I think these have more brown sugar than them. They have that tasty crispy golden cookie crunch on the outside, but are chewy and gooey on the inside. The best of both worlds!
I’ve modified it slightly. The original recipe calls for 1/4 cup of batter per cookie (with the same 15-17 minute cooking time). This just make waaaaaaay to big of a cookie for me, so I cut the size of the cookie down to about a tablespoon. I also raised the temperature of the oven because the centers were just a little too uncooked for me.
Chocolate Chip Cookies
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips
Preheat the oven to 335 degrees F. Grease cookie sheets, or line them with parchment paper or other non-stick baking apparatus (I have a silicone liner).
Sift the flour, salt and baking soda and set aside.
Mix the brown sugar, white sugar and butter until combined, then add egg, yolk and vanilla and mix until creamy.
Add the sifted ingredients slowly, and mix until just blended.
Stir in the chocolate chips.
Drop about 1 tablespoon at a time onto a cookie sheet placing them about 2 inches apart.
Bake for 15-17 minutes or until the edges are just beginning to brown and the centers no longer look gooey.
Let them cool on the cookie sheet a few minutes, then transfer to a rack to finish cooling.
Prepare the greenbeans. If they are fresh cut them into bite sized pieces and trim off the ends. Cook until tender, steam in microwave or blanch.
While the green beans are cooking, prepare the bacon. Its best to used the vacuum sealed slab you get at the grocery store that is already cut into slices, partially frozen. The frozen part makes it easier to cut into slices. Working from the end cut off 1/4 inch wide slices for about 2 inches or as much bacon as you’d like. Fry the bacon until cooked. Drain all but a tablespoon or two of the bacon grease.
Stir 1-2 tablespoons each of the mustard and brown sugar. Use as much that suits your tastes.
Then take this bacon/mustard/sugar sauce and mix it into the greenbeans.
These are the spiffiest muffins in the whole wide world. I definitely recommend them.
2 1/4 c
303 g
All-Purpose Flour
2 tsp
10g
Baking Powder
1 tsp
6 g
Baking Soda
pinch of salt
1/2 c
105 g
Sugar
1/2 c
Vegetable Oil
1
50 g
large egg
1
20 g
large egg yolk
1 c
Plain Yogurt
1-2 c
Muffin Fixins (nuts, fruit etc)
Place rack in center of the oven and preheat to 375 degrees Ferenheit. Prepare a muffin tin. Assemble the dry goods, flour, baking powder, baking soda, and salt. Then in a separate bowl combine the wet ingredients, the sugar, oil, eggs, and yogurt. Mix the wet goods in the dry adding the extras, and mix until just combined. There will be lumps. Drop the batter into the tin, the cups should be full. Bake for 18-20 minutes until interior reaches 210 or a toothpick inserted comes out clean. Remove from oven immediately and turn the muffins on their sides so that the steam can escape the pan. Serve immediately or store in an airtight container for up to a week or until they taste gross, smell bad or grow fur.
This turns out just like the canned stuff, but its not.
1-2 small zucchini
1 can of plain tomato sauce
1 can tomato sauce with tomato bits (stewed tomatoes, canned tomatoes)
oil
basil
oregano
garlic
Wash the zucchini and cut it up into small pieces, slice longways slice that piece in half then cut into little triangular pieces.
Add a small amount of oil to the pan and sautee the zucchini until just tender.
Pour in the tomato sauce and add the sauce with the bits in it. If using whole canned tomatoes, squish them in your hand (or cut them into smaller pieces with a knife) before adding.
Add some basil. I use about a table spoon of basil and a teaspoon of oregano because I loooove basil.
Crush a garlic clove or two (to your liking) and add to the sauce. You can also add it when sauteeing the zucchini, but I have a tendancy to burn it when I do that then it just tastes gross. If you dont have fresh garlic go ahead and use some powdered garlic to your taste. Fresher is better.
Let everything simmer and mellow out for a while. If I’m makingthis for dinner I usually start it first so it can simmer while I’m cooking everything else.
This is sort of like alfredo sauce, but not. Its really good and really creamy
1 8oz Package of Cream Cheese
2 tbsp butter
2 tbsp Dried Basil
2 tbsp Dried Parsley
1 tsp Garlic Powder or 1 garlic clove chopped
1/4 c Grated Parmesean Cheese
1/4 c Olive Oil
1/4 c Boiling Water
Melt the butter in a saucepan at low and add the basil and parsley, dont let the butter burn.
Cut the cream cheese into smaller chunks and add to the butter herb mix.
When the cream cheese begins to melt add the olive oil.
Then add the Parmesean cheese and garlic powder. You can adjust any of the herbs or parmesean cheese to your taste. (Although adding a large amount of parmesean cheese makes it a little stringy).
When everything is incorporated and beginning to come together (its ok if things are still lumpy and separated), add the boiling water. This is an important step, without it everything stays separated and is gross (I know this from expirience). Stir at low heat until everything is blended and creamy.
Serve over noodles of your choice.
While cooking or after refrigerating the sauce it may separate. If it separates during cooking you may have it too hot or too cold, adjust the temperature until it blends together again, dont worry. If it separates in the refridgerator, just warm the sauce again slowly stirring occasionally (like 10-15 seconds in the micro, stir, repeat) until blended together again.
This is a really tasty and easy dinner. If you forget about marinating the steak until the last minute, dont worry let it marinate while you cut up the pepper and drain the pineapple, instead of cooking it while you do those things. Its also a good way to use the steak that has been in your freezer for a while or if you cant afford expensive stuff.
1-2 lb steak (doesn’t have to be expensive)
1 Can Chunk or Tidbit Pineapple
1 Green Pepper
Soy Sauce
Cornstarch
1 c White Rice
Slice the steak into thin strips cutting against the grain.
Place the steak into a large bowl and add soy sauce until the steak is pretty much covered.
Let the steak marinate 1-2 hours (or overnight if you really like
soy sauce).
Cook the rice (I’m assuming you know how to do this).
Heat a large pan and add the steak and sauce from the bowl.
While the steak is cooking wash and cut the pepper into bite sized pieces.
Cook until almost all of the pink is gone.
Add the pepper and cook until almost tender.
Drain the pineapple juice from the can reserving it in a bowl.
Add about 1 tbsp of cornstarch to the juice and mix well.
Add the juice to the steak and pepper.
When the sauce has thickened slightly add the pineapple and heat just long enough to warm.
Stumble It! | 
The other day an internet friend who recently took a trip to New York City posted a link to a recipe for some macaroni and cheese she had at 
