1 cup whole milk
12 oz fresh berries (about 3 cups)
4 cups vanilla ice cream
1/2 cup chocolate shell topping
Whipped topping (optional)
- Place milk, berries, and ice cream in blender (in that order); shake chocolate topping well and pour over ice cream. Let stand 1 minute to harden.
- Process until ingredients are well blended. Divide mixture into 4 glasses; top with whipped topping if desired. Serve.
3 oz Deli aged white cheddar cheese
1 1/2 lb boneless grilling steaks (such as NY strip, ribeye, or tenderloin)
1 tablespoon olive oil
1 (1.25-oz) packet dry onion soup mix
3/4 cup reduced-sodium beef broth
1/2 cup french-fried onions
- Shred cheese (1/2 cup).
- Coat both sides of steaks with oil and soup mix (wash hands).
- Shred cheese (1/2 cup). Coat both sides of steaks with oil and soup mix (wash hands).
- Preheat large, nonstick sauté pan on medium 2–3 minutes. Place steaks in pan; cook 2–3 minutes on each side or until browned. Add broth to pan; cook and stir 3–4 minutes or until broth has thickened slightly and steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done).
- Top steaks with cheese and cover pan; cook 1 minute to melt cheese. Remove steaks from pan; top with fried onions. Serve with pan sauce.
NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steaks, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.