PROCEDURE

1. Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.

2. Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine.   Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over. 

3. Remove steaks to warmed plates, spoon one tablespoon of glaze over each, and serve immediately. 




 

PROCEDURE

1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.

2. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

3. In a large bowl, combine the spinach with the toasted almonds and cranberries.

4. Serve.

 

PROCEDURE

1. In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.

2. In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.

3. Spread ½ of the pudding mixture over crackers, and then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.

4. To make topping: In a medium saucepan over medium-high heat, combine ¼ cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.

5. Pour sauce over graham cracker layer and refrigerate until set; serve.