Cooking at Riegelmanns

Pineapple Upside-down Skillet Cake

Ingredients:
1 box yellow cake mix
3 Tbs butter
1 cup packed brown sugar
1 can (20oz) pineapple juice
1 can pineapple rings
3 eggs
1/3 cup vegetable oil
Maraschino cherries, drained

Directions:
Preheat oven to 350o
Follow directions for cake mix, substituting the water with pineapple juice. Set aside.
Melt butter in cast iron. Spread brown sugar evenly on bottom of cast iron over melted butter.
Lay pineapple rings in single layer and fill in any gaps with cherries.
Gently pour in cake batter, spreading to all edges of the cast iron.
Bake at 350o for approximately 30min.
Serve warm!

Parmesan Dill Salmon

1-2 lbs. Salmon Steaks (you can use filets also)
½ cup chopped fresh dill
2 cups of Mayo
¼ Capers
¾ Cup grated Parmesan
Salt and Pepper

Pre heat your oven to 375*
Mix the mayo, dill, capers, salt and pepper in a separate bowl
Place your salmon in a baking pan
Coat the salmon evenly with the mixture and grate the fresh parmesan over the salmon pieces
Bake for 20-25 minutes or until the internal temp reaches 125-130*

ALL NEW Cooking at Riegelmann's - Sliced Tomatoes with Parmesan
Serves 4-6

Ingredients:
4 slicing tomatoes ripe (I like beef steak personally)
¾ cup shredded Parmesan Cheese
½ cup sliced green onions
3 tbsps. Balsamic Vinegar
1 tbsps. Seasoning (I used Salad elegance) or salt and pepper

Directions:
Slice the tomatoes ¼ inch thick and organize on a serving plate and chill
Sprinkle the Balsamic Vinegar evenly first on the tomatoes, then spread the Parmesan and green onion.
Season with Salad Elegance or your choice of seasoning.