Preheat the oven to 375° F.
The trick to these potatoes is to parboil them first, adding moisture to the inside and reducing the cooking time to finish them off, and then dousing them with lemon juice as soon as they come out of the oven.
Line a baking sheet with parchment paper.
Heat the butter and olive oil in a saute pan with the almonds and garlic. Add the parsley and season with salt and pepper.
Unwrap the Brie and heat in a microwave for 11/2 minutes. Pour the garlic -almond mixture over the brie and serve with apple slices and toasted bread.
Add the butter, olive oil, garlic, and salt to a small bowl and use a fork to mash all the ingredients together. Once the mixture resembles mayonnaise, stir in the minced parsley. Cut the baguette in half lengthwise, then split piece down the middle as if you’re going to make a sandwich. Spread the garlic mixture onto the bread and toast in a toaster oven, or in a regular oven set to broil.
Recipe adapted from Pbs.org
In a medium bowl, mix the vinegar, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, and red pepper flakes.
Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.
Preheat grill for medium-high to high heat.
Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.
Recipe adapted from allrecipes.com
Preheat oven to 400 degrees F.
Place the potato wedges in a bowl and drizzle with Garlic Olive Oil and toss to coat. Sprinkle salt, Italian seasoning and Parmesan cheese tossing to coat. Place the potato wedges skin down onto a baking sheet, making sure not to overlap. Bake for 30 minutes or until the potatoes are fork tender and golden.
Recipe from Lucero Olive Oil