Have a recipe for Michael's Gourmet Sauces and Marinades !!! Email us at nineof10david30@comcast.net and get a free bottle of another Michael's Gourmet Sauce. Recipes: Marinades: Rib eye Steak with Caesar Marinade Servings: 4 Directions 1. Place steaks in shallow non-metallic pan; pour dressing over steaks; turn once. Cover; place in refrigerator to marinate for 30 to 60 minutes. 2. Place steaks on broiler pan. Broil 4 inches from heat for 14 minutes for rare to 18 minutes for medium, or until at desired doneness, turning once half way through. Sprinkle each steak with 1 tablespoon Parmesan cheese during the last 3 to 5 minutes of broiling. GRILL DIRECTIONS: Heat grill. When ready to cook, drain steaks; discard marinade. Place steak on gas grill over medium/high heat or on charcoal grill 6 to 8 inches from medium/high coals. Cook 12 minutes for rare to 14 minutes for medium or until at desired doneness, turning once. Add shredded Parmesan during the last 3 to 5 minutes of grilling. TIP: If using 1-1/2 inch thick steaks, increase cooking time 2-3 minutes per side. Caesar Parmesan Shrimp Succulent shrimp bathed in a flavorful Caesar marinade. Prepare in just minutes by sauteing over medium high heat or in the microwave. Try Caesar Parmesan Shrimp with rice, pasta, or over your favorite salad. Chicken With Balsamic Vinaigrette Marinade Pour ¼ cup of the vinaigrette into the bottom of a shallow glass baking dish or flat refrigerator container. Place the chicken breasts atop; cover with ¼ cup additional vinaigrette. (Reserve the remaining vinaigrette for tossing a green salad or to make the salad, which will appear as tomorrow's recipe.) Refrigerate, covered, for at least 30 minutes or for as long as 24 hours, turning the chicken occasionally. When ready to cook, set the oven broiler rack 4 to 5 inches from the heating element; preheat the broiler. Lightly oil a broiler pan or baking sheet. Place the chicken on the prepared pan. Broil the chicken for 5 minutes; turn and brush with the marinade. Broil the second sides for about 5 minutes, or until the chicken is cooked through at the thickest points; discard the remaining marinade. To serve, transfer the chicken breasts to serving plates, garnish, and accompany with Corn and Rice Salad Zesty Italian Veal Salad Place veal steaks and marinade in plastic food-safe bag. Close bag securely and marinate in refrigerator 6 hours (or overnight, if desired), turning occasionally. Remove veal from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 16 to 18 minutes for medium doneness, turning occasionally. To serve, in large bowl, combine greens, tomatoes, cheese and dressing. Toss lightly. Spread equally among 4 plates. Sprinkle veal with salt. Trim fat from veal; remove bones. Carve veal crosswise into think slices; arrange over salad. Glazes: Cornish Game Hens with Orange Cranberry Glaze Rinse the hen halves and pat dry with paper towels. Sprinkle with salt and pepper. Place the hen halves, skin side up, on the prepared baking sheet. Brush about 2 tablespoons of the glaze over each hen half, coating generously. Roast the hen halves until golden and their juices run clear, about 25 minutes. Pour the pan juices into the reserved glaze and bring to a boil. Reduce heat and simmer to thicken slightly and blend flavors, about 3 minutes. Transfer hen halves to plates. Spoon remaining glaze on top and serve with sauce.

About Michael's Coffees Sauces Cocoa Cookies FAQ's Dealer Inquiry Recipes Contact View Cart Check Out Free Shipping on all orders of $30.00 or more