FEATURE RECIPE
Easter Dinner on Two Sheet Pans
1 cup all-purpose flour, plus more for dusting (see Cook's Note)
3 tablespoons Parmesan
1 1/2 teaspoons baking powder
1/2 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
1 3/4 cup heavy cream, plus more for brushing biscuits
1 pound medium carrots, peeled
2 tablespoons unsalted butter, plus more for greasing pan
2 small bunches thick asparagus, tough ends snapped off, bottom half of stalks peeled (about 1 1/2 pounds
1 tablespoon extra-virgin olive oil
1 pound Yukon Gold potatoes (about 2)
1 small clove garlic, minced
2 tablespoons orange marmalade
1/2 cup shredded Gruyere cheese (about 1 1/2 ounces)
Three 7- to 8-ounce ham steaks, halved crosswise
2 tablespoons dark brown sugar
3 slices canned pineapple in heavy syrup, plus 1 teaspoon of the syrup
3 maraschino cherries, halved (optional)
6 whole cloves
1 hard-boiled egg
4 lemon wedges
Mustard, for serving
Special equipment: 2 sheet pans (18 by 13 inches each) and a mandoline or vegetable slicer
Position the oven racks in the upper and lower thirds of the oven and
preheat to 425 degrees F.
Make the scones. Whisk the flour, 1 tablespoon of the parmesan, the baking
powder, 1/4 teaspoon of the thyme, 1/4 teaspoon of salt and 1/4 teaspoon
black pepper together in a large bowl. Add 3/4 cup of the cream and stir with
a wooden spoon until the dough just comes together. Gather the dough into a ball, transfer it to a floured surface and pat into a 1-inch-thick square. Cut into 4 equal-sized square biscuits, reshaping if necessary, and transfer to a plate to chill.
Cut the carrots into 1 1/2-inch chunks on the bias, halving any larger pieces to keep them all roughly the same size.
Line one sheet pan with parchment paper and spread the carrots on half. Melt 2 tablespoons of butter in a small bowl in the microwave. Drizzle the carrots with the butter and 1/2 teaspoon salt and toss to coat. On the other side of the tray, toss the asparagus with 1 tablespoon olive oil, 1/4 teaspoon salt and some pepper and spread it evenly. Bake on the bottom rack until the vegetables are just beginning to become tender, 15 minutes.
Meanwhile, slice the potatoes into 1/8-inch-thick rounds with a mandoline or a vegetable slicer and place in a medium skillet with a lid. Stir the remaining 1 cup heavy cream, the garlic, the remaining 1/4 teaspoon chopped thyme, 3/4 teaspoon salt and a pinch of pepper together in a measuring cup or bowl and pour over the potatoes. Bring to a boil over medium heat, cover the pan, and lower the heat to maintain a simmer. Cook, stirring only occasionally, until the potatoes are tender when pierced with the tip of a paring knife and the cream has thickened, 10 to 12 minutes. Remove from heat and set aside, covered.
Remove the carrots from the oven and spoon the marmalade over them, stirring until completely coated. Turn the asparagus spears and return the baking sheet to the oven.
Butter 1/3 of the clean sheet pan. Spoon half the potato slices into an even, overlapping layer on the buttered area and sprinkle evenly with 1 tablespoon of the Parmesan. Top with the remaining potato slices, spoon any remaining cream over, and sprinkle with the Gruyere and remaining tablespoon of Parmesan.
Arrange the ham slices in a single overlapping layer down the center of the sheet pan, leaving an empty space for the biscuits. Mix the brown sugar and pineapple syrup together in a small bowl and heat in the microwave for 30 second increments, stirring in between until the sugar has melted. Spoon the glaze onto the ham slices and spread it with the back of a spoon to cover. Cut the pineapple rings in half and lay a piece on top of each ham slice. If using, place a maraschino cherry half in the center of each pineapple slice and pin it down with a clove. If not, pin the pineapple to the ham with the clove.
Evenly space the chilled biscuits on the tray and brush the tops with cream. Place the tray on the higher rack of the oven. Cook both trays until the potatoes are brown and crusty on top, the carrots are glazed and fully cooked, the asparagus is tender and lightly browned, the scones are golden, and the ham and pineapple are warmed through, about 20 minutes.
To serve: Stir the carrots and grate the hard-boiled egg over the asparagus. Divide evenly among 4 plates. Serve with lemon wedges and mustard on the side.
Campbell's
French Onion Turkey Casserole
Ingredients
Vegetable cooking spray 6 eggs
1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
2 cups milk
1 cup shredded Swiss cheese (about 4 ounces)
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme leaves,
crushed 9 slices Pepperidge Farm® Farmhouse™ Hearty White Bread,
cut into cubes 2 cups shredded or cubed cooked turkey
Method
1. Heat the oven to 350°F. Spray a 2-quart shallow baking dish with the cooking spray.
2. Beat the eggs, soup, milk, 1/2 cup cheese and 1 tablespoon thyme in a large bowl with a fork or whisk. Add the bread cubes and turkey. Stir and press the bread cubes into the milk mixture to coat.
3. Pour the bread mixture into the baking dish. Sprinkle with the remaining cheese and thyme. Let stand for 15 minutes.
4. Bake for 45 minutes or until a knife inserted in the center comes out clean.
Ingredients
Vegetable cooking spray 6 eggs
1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
2 cups milk
1 cup shredded Swiss cheese (about 4 ounces)
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme leaves,
crushed 9 slices Pepperidge Farm® Farmhouse™ Hearty White Bread,
cut into cubes 2 cups shredded or cubed cooked turkey
Method
1. Heat the oven to 350°F. Spray a 2-quart shallow baking dish with the cooking spray.
2. Beat the eggs, soup, milk, 1/2 cup cheese and 1 tablespoon thyme in a large bowl with a fork or whisk. Add the bread cubes and turkey. Stir and press the bread cubes into the milk mixture to coat.
3. Pour the bread mixture into the baking dish. Sprinkle with the remaining cheese and thyme. Let stand for 15 minutes.
4. Bake for 45 minutes or until a knife inserted in the center comes out clean.
Campbell's
Campbell's® Tavern Style Pot Roast
Ingredients
2-3 pounds boneless beef chuck
6 quart sized (recommended) slow cooker
1 package (13 ounces) Campbell's® Tavern Style Pot Roast Slow Cooker Sauce
Method
Place pork into slow cooker. Pour sauce over beef. (No need to add water.)
Cover and cook on low 7 to 8 hours or until beef is fork-tender. (or cook on high 4 to 5 hours.)
Remove beef and cut into slices.
Great served over: Mashed potatoes and glazed carrots.
©2015 CSC Brands LP.
Ingredients
2-3 pounds boneless beef chuck
6 quart sized (recommended) slow cooker
1 package (13 ounces) Campbell's® Tavern Style Pot Roast Slow Cooker Sauce
Method
Place pork into slow cooker. Pour sauce over beef. (No need to add water.)
Cover and cook on low 7 to 8 hours or until beef is fork-tender. (or cook on high 4 to 5 hours.)
Remove beef and cut into slices.
Great served over: Mashed potatoes and glazed carrots.
©2015 CSC Brands LP.
Campbell's
Campbell's Beef Topped Potatoes
Ingredients
1 can (19 ounces) Campbell’s® Chunky™ Beef with Country Vegetables Soup
1/8 teaspoon ground black pepper
1 cup cooked broccoli florets
3 hot baked potatoes, split
Method
Heat the soup, black pepper and broccoli in a 1-quart saucepan over medium-high heat until the mixture is hot and bubbling, stirring occasionally.
Spoon the soup mixture over the potatoes. Top with shredded Cheddar cheese, if desired.
Ingredients
1 can (19 ounces) Campbell’s® Chunky™ Beef with Country Vegetables Soup
1/8 teaspoon ground black pepper
1 cup cooked broccoli florets
3 hot baked potatoes, split
Method
Heat the soup, black pepper and broccoli in a 1-quart saucepan over medium-high heat until the mixture is hot and bubbling, stirring occasionally.
Spoon the soup mixture over the potatoes. Top with shredded Cheddar cheese, if desired.
Campbell's
Campbell's® Chicken Crunch
Ingredients
2 tablespoons all-purpose flour
1 1/2 cups Pepperidge Farm® Herb Seasoned Stuffing, crushed
1 can Campbell's® Condensed Cream of Chicken Soup
or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
1/2 cup milk
1 1/4 pounds skinless, boneless chicken breast halves
2 tablespoons butter, melted
Method
1. Heat the oven to 400°F. Place the flour onto a plate. Place the stuffing onto a plate. Stir 1/3 cup soup and 1/4 cup milk in a shallow dish.
2. Coat the chicken with the flour. Dip the chicken into the soup mixture. Coat the chicken with the stuffing. Place the chicken onto a baking sheet. Drizzle with the butter.
3. Bake for 20 minutes or until the chicken is cooked through.
4. Heat the remaining soup and milk in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Serve the soup mixture with the chicken.
Ingredients
2 tablespoons all-purpose flour
1 1/2 cups Pepperidge Farm® Herb Seasoned Stuffing, crushed
1 can Campbell's® Condensed Cream of Chicken Soup
or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
1/2 cup milk
1 1/4 pounds skinless, boneless chicken breast halves
2 tablespoons butter, melted
Method
1. Heat the oven to 400°F. Place the flour onto a plate. Place the stuffing onto a plate. Stir 1/3 cup soup and 1/4 cup milk in a shallow dish.
2. Coat the chicken with the flour. Dip the chicken into the soup mixture. Coat the chicken with the stuffing. Place the chicken onto a baking sheet. Drizzle with the butter.
3. Bake for 20 minutes or until the chicken is cooked through.
4. Heat the remaining soup and milk in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Serve the soup mixture with the chicken.
PAM Cooking Spray - Quaker Oats
A Few of My Favorite Things Oat Bars
Ingredients
PAM® Original No-Stick Cooking Spray
- 1 cup Blue Bonnet®-stick, softened (1 cup = 2 sticks)
- 1/2 cup firmly packed brown sugar
- 1 pkg (17.4 oz each) cinnamon swirl quick bread mix, divided
- 1/4 cup orange juice
- 1 egg
- 1 teaspoon vanilla extract
- 1-1/2 cups Quaker Oats® (quick-cooking or old-fashioned oats), uncooked
- 1/2 cup coarsely chopped pistachios
2/3 cup dried cranberries
Method
- Preheat oven to 375°F. Spray 13x9-inch baking pan with cooking spray. Beat Blue Bonnet and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add contents of both the Flour pouch and clear Cinnamon Swirl packet; mix well. Blend in orange juice, egg and vanilla. Add oats, pistachios and cranberries; stir just until blended.
- Spread evenly into prepared pan.
- Bake 30 minutes, or until edges are golden brown and wooden pick inserted in center comes out with a few moist crumbs. Cool completely in pan on wire rack.
- Knead reserved foil Glaze Packet 10 times. Cut tip off 1 corner of packet; squeeze glaze over dessert. Cut into 24 bars to serve.
Ingredients
PAM® Original No-Stick Cooking Spray
- 1 cup Blue Bonnet®-stick, softened (1 cup = 2 sticks)
- 1/2 cup firmly packed brown sugar
- 1 pkg (17.4 oz each) cinnamon swirl quick bread mix, divided
- 1/4 cup orange juice
- 1 egg
- 1 teaspoon vanilla extract
- 1-1/2 cups Quaker Oats® (quick-cooking or old-fashioned oats), uncooked
- 1/2 cup coarsely chopped pistachios
Method
|
Farmland Pork Teriyaki Stir Fry
Pork Teriyaki Stir Fry
Ingredients
1 (1-lb.) pkg. frozen Oriental-style vegetables thawed
1 pound Farmland® Deep Basted™ EXTRA TENDER™ Boneless Pork Sirloin for Strips cut into thin strips
1/3 cup teriyaki sauce
3 tablespoons hoisin sauce
3 tablespoons sliced almonds
Method
Spray non-stick skillet with vegetable cooking spray. Stir-fry pork in skillet over high heat until meat is thoroughly cooked and no pink remains; remove meat from skillet.
Add vegetables; continue to stir-fry until vegetables are cooked. Return pork to skillet.
Combine teriyaki sauce and hoisin sauce. Pour over pork and vegetables. Sprinkle with almonds before serving.
Ingredients
1 (1-lb.) pkg. frozen Oriental-style vegetables thawed
1 pound Farmland® Deep Basted™ EXTRA TENDER™ Boneless Pork Sirloin for Strips cut into thin strips
1/3 cup teriyaki sauce
3 tablespoons hoisin sauce
3 tablespoons sliced almonds
Method
Spray non-stick skillet with vegetable cooking spray. Stir-fry pork in skillet over high heat until meat is thoroughly cooked and no pink remains; remove meat from skillet.
Add vegetables; continue to stir-fry until vegetables are cooked. Return pork to skillet.
Combine teriyaki sauce and hoisin sauce. Pour over pork and vegetables. Sprinkle with almonds before serving.
Butterball®
Butterball Oven-Roasted Turkey with Gravy
Ingredients
1 Butterball® Fresh Whole Turkey , cut into pieces
3 tablespoons thyme
1 clove garlic
1 quart turkey broth
1 cup white wine
3 ounce heavy (whipping) cream
2 tablespoons cornstarch
1 teaspoon rosemary
1 teaspoon sage
1 pinch salt
1 pinch pepper
Method
1.
Method for Cooking Turkey
Rub turkey pieces with thyme and garlic. Broil on high for 20 minutes to sear the meat.
Switch oven to bake at 375° F and bake until meat thermometer registers 180° F in the thigh; 170° F in the breast. Approximately 2-3 hours
Remove from oven and let stand for 15 minutes.
Cut turkey into slices.
2.
Method for Turkey Gravy
Combine broth, wine, rosemary, sage, salt and pepper. Simmer and reduce to 50%.
Combine cornstarch and cream and add to broth-wine mixture.
Stir until gravy has thickened.
Serve on top of turkey slices.
Ingredients
1 Butterball® Fresh Whole Turkey , cut into pieces
3 tablespoons thyme
1 clove garlic
1 quart turkey broth
1 cup white wine
3 ounce heavy (whipping) cream
2 tablespoons cornstarch
1 teaspoon rosemary
1 teaspoon sage
1 pinch salt
1 pinch pepper
Method
1.
Method for Cooking Turkey
Rub turkey pieces with thyme and garlic. Broil on high for 20 minutes to sear the meat.
Switch oven to bake at 375° F and bake until meat thermometer registers 180° F in the thigh; 170° F in the breast. Approximately 2-3 hours
Remove from oven and let stand for 15 minutes.
Cut turkey into slices.
2.
Method for Turkey Gravy
Combine broth, wine, rosemary, sage, salt and pepper. Simmer and reduce to 50%.
Combine cornstarch and cream and add to broth-wine mixture.
Stir until gravy has thickened.
Serve on top of turkey slices.
Butterball®
Butterball® Turkey Bacon & Hash Brown Bake
Ingredients
- Non-stick cooking spray
- 1/2 package (12 oz.) Butterball® Turkey Bacon, cut into 1/2-inch pieces
- 1/4 cup vegetable oil
- 4 cups Ore-Ida® Country Style Hash Browns
- 1 package (10 oz.) chopped frozen broccoli, thawed
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 8 large eggs
- 1 cup fat-free evaporated milk
- 1/2 tsp. salt
- 1 1/2 cups shredded sharp Cheddar cheese
Method
- Preheat oven to 350°F. Coat 13×9 baking dish with non-stick cooking spray.5Cook bacon in large skillet on medium heat 4 to 6 minutes, stirring occasionally. Remove from skillet; drain; set aside.
- Meanwhile, heat oil in another large skillet on medium-high heat. Cook hash browns 2 minutes, turn over and cook for an additional 2 minutes. Add vegetables; cook 3 to 4 minutes. Transfer mixture to baking dish.
- Whisk eggs, milk and salt in bowl until combined. Stir in cheese and cooked bacon. Pour over potato mixture.
- Bake 35 to 40 minutes or until knife inserted near center comes out clean. Remove from oven and let stand 10 minutes before cutting into squares to serve.
Ingredients
- Non-stick cooking spray
- 1/2 package (12 oz.) Butterball® Turkey Bacon, cut into 1/2-inch pieces
- 1/4 cup vegetable oil
- 4 cups Ore-Ida® Country Style Hash Browns
- 1 package (10 oz.) chopped frozen broccoli, thawed
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 8 large eggs
- 1 cup fat-free evaporated milk
- 1/2 tsp. salt
- 1 1/2 cups shredded sharp Cheddar cheese
Method
- Preheat oven to 350°F. Coat 13×9 baking dish with non-stick cooking spray.5Cook bacon in large skillet on medium heat 4 to 6 minutes, stirring occasionally. Remove from skillet; drain; set aside.
- Meanwhile, heat oil in another large skillet on medium-high heat. Cook hash browns 2 minutes, turn over and cook for an additional 2 minutes. Add vegetables; cook 3 to 4 minutes. Transfer mixture to baking dish.
- Whisk eggs, milk and salt in bowl until combined. Stir in cheese and cooked bacon. Pour over potato mixture.
- Bake 35 to 40 minutes or until knife inserted near center comes out clean. Remove from oven and let stand 10 minutes before cutting into squares to serve.
Butterball®
Butterball Turkey Breast and Sweet Potatoes
Ingredients
1 tbsp. all-purpose flour
6 lb. Butterball® Fresh or Frozen Whole Breast of Turkey, thawed if frozen
3 large sweet potatoes, peeled, cut into 1-inch-thick slices
2 medium Granny Smith apples, peeled, chopped
1 medium onion, sliced, separated into rings
½ cup frozen apple juice concentrate, thawed
½ tsp. coarsely ground black pepper
1 tsp. dried thyme leaves
1 tsp. soy sauce
2 tbsp. cornstarch
¼ cup water
Method
Preheat oven to 350°F Add flour to large oven-cooking bag; close bag and shake gently to coat inside of bag with flour. Place bag in 15×10-inch baking pan. Remove gravy packet from turkey breast. Refrigerate for another use or discard. Dry turkey breast with paper towels. Place turkey breast, potatoes, apples and onion in bag. ?
Mix juice concentrate, pepper, thyme and soy sauce in small bowl. Pour over ingredients in bag. Close bag with tie. Cut 6 (1/2-inch-long) slits in top of bag to vent. ?
Bake 1-½ to 1-¾ hours, or until meat thermometer inserted in thickest part of turkey breast reaches 170°F. Let stand 5 minutes. ?
Cut bag open carefully. Transfer turkey breast to cutting board; set aside. Place sweet potatoes on serving platter; cover to keep warm. Pour apple juice mixture from bag into 1-quart microwavable cup or bowl (there should be about 2 cups); set aside. Mix cornstarch and water until well blended; stir into apple juice mixture. Microwave on high 2-½ minutes, or until thickened, stirring after each minute. ?
Carve turkey breast. Serve with the sweet potatoes and sauce. ?
Ingredients
1 tbsp. all-purpose flour
6 lb. Butterball® Fresh or Frozen Whole Breast of Turkey, thawed if frozen
3 large sweet potatoes, peeled, cut into 1-inch-thick slices
2 medium Granny Smith apples, peeled, chopped
1 medium onion, sliced, separated into rings
½ cup frozen apple juice concentrate, thawed
½ tsp. coarsely ground black pepper
1 tsp. dried thyme leaves
1 tsp. soy sauce
2 tbsp. cornstarch
¼ cup water
Method
Preheat oven to 350°F Add flour to large oven-cooking bag; close bag and shake gently to coat inside of bag with flour. Place bag in 15×10-inch baking pan. Remove gravy packet from turkey breast. Refrigerate for another use or discard. Dry turkey breast with paper towels. Place turkey breast, potatoes, apples and onion in bag. ?
Mix juice concentrate, pepper, thyme and soy sauce in small bowl. Pour over ingredients in bag. Close bag with tie. Cut 6 (1/2-inch-long) slits in top of bag to vent. ?
Bake 1-½ to 1-¾ hours, or until meat thermometer inserted in thickest part of turkey breast reaches 170°F. Let stand 5 minutes. ?
Cut bag open carefully. Transfer turkey breast to cutting board; set aside. Place sweet potatoes on serving platter; cover to keep warm. Pour apple juice mixture from bag into 1-quart microwavable cup or bowl (there should be about 2 cups); set aside. Mix cornstarch and water until well blended; stir into apple juice mixture. Microwave on high 2-½ minutes, or until thickened, stirring after each minute. ?
Carve turkey breast. Serve with the sweet potatoes and sauce. ?
Marzetti®
Cold Cucumber Dill Soup
Ingredients
2 English cucumber, peeled, seeded, and cut into 3 inch pieces
½ cup Milk
1 tsp Salt
½ tsp Freshly ground black pepper
2 tsp Fresh chives
2 tsp Chopped fresh dill
Dash of cayenne pepper or to taste
Method
Place Marzetti Dill Dip and all ingredients in the bowl of a food processor and process until soup is smooth. Store soup in a sealed container in refrigerator until ready to serve. Soup can be prepared 1 day in advance. Whisk soup before serving.
Ingredients
½ cup Milk
1 tsp Salt
½ tsp Freshly ground black pepper
2 tsp Fresh chives
2 tsp Chopped fresh dill
Dash of cayenne pepper or to taste
Method
Place Marzetti Dill Dip and all ingredients in the bowl of a food processor and process until soup is smooth. Store soup in a sealed container in refrigerator until ready to serve. Soup can be prepared 1 day in advance. Whisk soup before serving.
Marzetti®
Marzetti® Blue Cheese Stuffed Mushrooms
Ingredients
Prep Time: 15 minutes
Cook Time: 20 minutes
Ready In: 35 minutes
Serves: 12
1/2 cup Marzetti® Blue Cheese Veggie Dip
12 medium regular or portabella mushrooms, stems removed
2 tbsp. Olive oil
1/2 cup chopped onion
1 small garlic clove, mince
1/4 cup finely diced ham
2 tbsp. chopped parsley
1/2 cup plain breadcrumbs
1/4 cup plus 2 tbsp. shredded Parmesan cheese
1/4 tsp. Salt
1/2 tsp. Freshly ground black pepper
Method
Preheat oven to 400° F. Lightly mist a baking sheet with non-stick vegetable oil spray. Place mushroom caps on sheet pan, cavity side up. Chop mushroom stems. Heat oil in a medium skillet; add mushroom stems and sauté until golden. Add onions and garlic and cook for 4 to 5 minutes or until onions are soft. Remove from heat and mix in ham, parsley, breadcrumbs, 1/4 cup Parmesan cheese, Marzetti Blue Cheese Veggie Dip, salt and pepper. Spoon mixture into mushroom cavities, and sprinkle tops with remaining 2 tablespoons Parmesan cheese. Bake 8 to 10 minutes or until mushrooms are tender. Serve.
Ingredients
Prep Time: 15 minutes
Cook Time: 20 minutes
Ready In: 35 minutes
Serves: 12
1/2 cup Marzetti® Blue Cheese Veggie Dip
12 medium regular or portabella mushrooms, stems removed
2 tbsp. Olive oil
1/2 cup chopped onion
1 small garlic clove, mince
1/4 cup finely diced ham
2 tbsp. chopped parsley
1/2 cup plain breadcrumbs
1/4 cup plus 2 tbsp. shredded Parmesan cheese
1/4 tsp. Salt
1/2 tsp. Freshly ground black pepper
Method
Preheat oven to 400° F. Lightly mist a baking sheet with non-stick vegetable oil spray. Place mushroom caps on sheet pan, cavity side up. Chop mushroom stems. Heat oil in a medium skillet; add mushroom stems and sauté until golden. Add onions and garlic and cook for 4 to 5 minutes or until onions are soft. Remove from heat and mix in ham, parsley, breadcrumbs, 1/4 cup Parmesan cheese, Marzetti Blue Cheese Veggie Dip, salt and pepper. Spoon mixture into mushroom cavities, and sprinkle tops with remaining 2 tablespoons Parmesan cheese. Bake 8 to 10 minutes or until mushrooms are tender. Serve.
Marzetti®
Marzetti® Apple Turnovers
Ingredients
1/2 cup Marzetti® Old Fashioned Caramel Dip, divided
2 tablespoons unsalted butter
1/3 cup sugar cookie, cake or graham cracker crumbs
1 egg
Whipped cream or ice cream for serving
4 Granny Smith apples, peeled, cored and diced into 1/2” pieces
1/2 teaspoon ground cinnamon
1 (17.3 ounce) package
Method
Preheat oven to 400°. In a microwave-safe bowl, melt butter. Add apples, cinnamon, cookie crumbs and 1/4 cup Marzetti® Old Fashioned Caramel Dip and stir to combine.
Lightly dust a work surface with flour. Roll one puff pastry sheet into a 10x10” square. Cut into four squares. Lightly brush a 1/2” border around each square with cold water. Fill the center of each square with an equal amount of apples.
Fold one corner over the fruit to the other corner to create a triangle. Press the dough together on both sides. Transfer to a baking sheet lined with parchment paper. With a fork, crimp the sides together. Repeat the process with remaining apples and dough.
Lightly brush turnovers with egg glaze. With a small knife, make vent in the top of each turnover. Bake 18 to 22 minutes, or until golden brown.
In a microwave-safe container, microwave remaining 1/4 cup Marzetti® Old Fashioned Caramel Dip for 10 to 30 seconds, stirring every 10 seconds. Transfer warm dip to a resealable plastic bag. Snip the end off one of the corners of the bag and drizzle the top with the warm dip. Serve with ice cream or whipped cream.
Ingredients
1/2 cup Marzetti® Old Fashioned Caramel Dip, divided
2 tablespoons unsalted butter
1/3 cup sugar cookie, cake or graham cracker crumbs
1 egg
Whipped cream or ice cream for serving
4 Granny Smith apples, peeled, cored and diced into 1/2” pieces
1/2 teaspoon ground cinnamon
1 (17.3 ounce) package
Method
Preheat oven to 400°. In a microwave-safe bowl, melt butter. Add apples, cinnamon, cookie crumbs and 1/4 cup Marzetti® Old Fashioned Caramel Dip and stir to combine.
Lightly dust a work surface with flour. Roll one puff pastry sheet into a 10x10” square. Cut into four squares. Lightly brush a 1/2” border around each square with cold water. Fill the center of each square with an equal amount of apples.
Fold one corner over the fruit to the other corner to create a triangle. Press the dough together on both sides. Transfer to a baking sheet lined with parchment paper. With a fork, crimp the sides together. Repeat the process with remaining apples and dough.
Lightly brush turnovers with egg glaze. With a small knife, make vent in the top of each turnover. Bake 18 to 22 minutes, or until golden brown.
In a microwave-safe container, microwave remaining 1/4 cup Marzetti® Old Fashioned Caramel Dip for 10 to 30 seconds, stirring every 10 seconds. Transfer warm dip to a resealable plastic bag. Snip the end off one of the corners of the bag and drizzle the top with the warm dip. Serve with ice cream or whipped cream.
Sister Schubert's
Grape Chicken Salad
Ingredients
Makes 32 small or 16 larger open faced sandwiches
Prep Time: 25 minutes
Cook/Bake Time: 25 minutes
Ingredients
6 chicken breasts
One recipe Sisters Seasoning Mixture, see below
1 1/2 cups finely chopped celery
1/3 cup sweet pickle relish
2 eggs hard boiled, chopped finely
1/2 cup mayonnaise, or to taste
4 tbsp reserved chicken broth
1 cup green seedless grapes, halved
1 cup sliced almonds, toasted
1/2 cup grated Gruyere cheese, optional
1 Package Sister Schubert's Parker house Style Rolls or 8 Sister Schubert's Dinner Yeast Rolls, sliced in half and toasted
Sister's Seasoning Mixture
1/4 teaspoon tarragon
1/4 teaspoon lemon pepper
1/2 teaspoon salt
1/4 teaspoon Greek seasoning (Cavender's brand is a favorite)
1/4 cup fresh lemon juice
2 teaspoons Worcestershire sauce
Method
Preparation
Preheat oven to 350 degrees F.
Mist a baking pan with non-stick vegetable spray.
Season chicken breasts with Sister's Season Mixture.
Bake 20 to 25 minutes or until chicken is thoroughly cooked.
Reserve 4 tablespoons pan juices. Chill chicken and chop coarsely.
In a mixing bowl, gently toss next 7 ingredients together with chicken, adding more mayonnaise if desired. Top each toasted rolls with a small amount of Gruyere and 1 tbsp of chicken salad for Sister Schubert's Parker House Rolls and a bit more for the Sister Schubert's Dinner Rolls. Garnish with toasted almonds.
Ingredients
Makes 32 small or 16 larger open faced sandwiches
Prep Time: 25 minutes
Cook/Bake Time: 25 minutes
Ingredients
6 chicken breasts
One recipe Sisters Seasoning Mixture, see below
1 1/2 cups finely chopped celery
1/3 cup sweet pickle relish
2 eggs hard boiled, chopped finely
1/2 cup mayonnaise, or to taste
4 tbsp reserved chicken broth
1 cup green seedless grapes, halved
1 cup sliced almonds, toasted
1/2 cup grated Gruyere cheese, optional
1 Package Sister Schubert's Parker house Style Rolls or 8 Sister Schubert's Dinner Yeast Rolls, sliced in half and toasted
Sister's Seasoning Mixture
1/4 teaspoon tarragon
1/4 teaspoon lemon pepper
1/2 teaspoon salt
1/4 teaspoon Greek seasoning (Cavender's brand is a favorite)
1/4 cup fresh lemon juice
2 teaspoons Worcestershire sauce
Method
Preparation
Preheat oven to 350 degrees F.
Mist a baking pan with non-stick vegetable spray.
Season chicken breasts with Sister's Season Mixture.
Bake 20 to 25 minutes or until chicken is thoroughly cooked.
Reserve 4 tablespoons pan juices. Chill chicken and chop coarsely.
In a mixing bowl, gently toss next 7 ingredients together with chicken, adding more mayonnaise if desired. Top each toasted rolls with a small amount of Gruyere and 1 tbsp of chicken salad for Sister Schubert's Parker House Rolls and a bit more for the Sister Schubert's Dinner Rolls. Garnish with toasted almonds.
Sister Schubert's
Green Bean Casserole
Ingredients
FOR TOPPING
6 Sister Schubert's® Parker House Rolls, defrosted and crumbled into small pieces
2 tablespoons grated Parmesan cheese?1 tablespoon chopped parsley
2 tablespoons olive oil
1/2 teaspoon dry thyme leaves
FOR BEANS
1 tablespoon olive oil
8 ounces sliced mushrooms?1 cup milk
Salt and pepper
1 1/2 pounds green beans, blanched, cooled and cut into 2" pieces
1 shallot, chopped 2 tablespoons flour
4 oz. regular or reduced fat cream cheese, cut into small pieces?4 ounces shredded white or yellow cheddar cheese, about 1 cup
Method
Preheat oven to 350°F. Butter a 9 x 9-inch baking dish.?
In a small mixing bowl, combine all ingredients for topping and set aside.
Heat oil in a small skillet, add shallots and cook until tender, about 2 minutes. Add mushrooms and continue to cook until all moisture evaporates. Add flour and continue to cook for 1 minute. Pour in milk and stir until mixture is thick. Add cream cheese, salt and pepper and mix until smooth. Fold in cheddar cheese, add green beans and pour all into prepared baking dish. Sprinkle topping mixture over beans and bake for 20 to 25 minutes or until heated thoroughly. Serve.
Ingredients
FOR TOPPING
6 Sister Schubert's® Parker House Rolls, defrosted and crumbled into small pieces
2 tablespoons grated Parmesan cheese?1 tablespoon chopped parsley
2 tablespoons olive oil
1/2 teaspoon dry thyme leaves
FOR BEANS
1 tablespoon olive oil
8 ounces sliced mushrooms?1 cup milk
Salt and pepper
1 1/2 pounds green beans, blanched, cooled and cut into 2" pieces
1 shallot, chopped 2 tablespoons flour
4 oz. regular or reduced fat cream cheese, cut into small pieces?4 ounces shredded white or yellow cheddar cheese, about 1 cup
Method
Preheat oven to 350°F. Butter a 9 x 9-inch baking dish.?
In a small mixing bowl, combine all ingredients for topping and set aside.
Heat oil in a small skillet, add shallots and cook until tender, about 2 minutes. Add mushrooms and continue to cook until all moisture evaporates. Add flour and continue to cook for 1 minute. Pour in milk and stir until mixture is thick. Add cream cheese, salt and pepper and mix until smooth. Fold in cheddar cheese, add green beans and pour all into prepared baking dish. Sprinkle topping mixture over beans and bake for 20 to 25 minutes or until heated thoroughly. Serve.
Ortega-Cooper
Ortega/Cooper Chile Chicken
Ingredients
1 1/2 lb. boneless, skinless chicken breast, cooked and shredded
1 8 oz. bottle Ortega Taco Sauce
1 package Ortega Taco Seasoning Mix
1/2 cup water
1 cup sour cream
2 Tbsp. lime juice
12 Ortega Fiesta Flats Taco Shells
Cooper Grated Parmesan cheese or crumbled queso fresco
1 4 oz. can Ortega Diced Green Chiles
Lettuce, shredded
1 package Ortega Taco Sauce (included in Fiesta Flats Kit)
Method
1. In a large skillet, combine chicken, taco sauce from bottle, taco seasoning mix and water. Bring to a boil over medium-high heat. Reduce heat to low and simmer 10 minutes. Stir in 1/2 cup sour cream; remove from heat.
2. In a separate bowl, combine lime juice with remaining sour cream.
3. Bake Fiesta Flats in preheated 350F oven 3 to 4 minutes.
4. Spoon chicken mixture into Fiesta Flats.
5. Top with cheese, diced green chiles, shredded lettuce and taco sauce from pouch. Drizzle with lime-sour cream and serve.
yields: - preparation time: 5 min - cooking time: 20 min
Ingredients
1 1/2 lb. boneless, skinless chicken breast, cooked and shredded
1 8 oz. bottle Ortega Taco Sauce
1 package Ortega Taco Seasoning Mix
1/2 cup water
1 cup sour cream
2 Tbsp. lime juice
12 Ortega Fiesta Flats Taco Shells
Cooper Grated Parmesan cheese or crumbled queso fresco
1 4 oz. can Ortega Diced Green Chiles
Lettuce, shredded
1 package Ortega Taco Sauce (included in Fiesta Flats Kit)
Method
1. In a large skillet, combine chicken, taco sauce from bottle, taco seasoning mix and water. Bring to a boil over medium-high heat. Reduce heat to low and simmer 10 minutes. Stir in 1/2 cup sour cream; remove from heat.
2. In a separate bowl, combine lime juice with remaining sour cream.
3. Bake Fiesta Flats in preheated 350F oven 3 to 4 minutes.
4. Spoon chicken mixture into Fiesta Flats.
5. Top with cheese, diced green chiles, shredded lettuce and taco sauce from pouch. Drizzle with lime-sour cream and serve.
yields: - preparation time: 5 min - cooking time: 20 min
Ortega-Cooper
Hot 7-Layer Dip
Ingredients
1 can (16 oz.) ORTEGA Refried Beans
1 can (15 oz.) ORTEGA Black Beans, drained
1 teaspoon ground cumin, garlic powder, paprika, dried
oregano, sugar
1/2 teaspoon salt
1 tablespoon chili powder
2 teaspoons onion powder
1/2 cup sour cream
1 cup ORTEGA Salsa - Homestyle Recipe (Mild), any variety
1 can (4 oz.) ORTEGA Diced Green Chiles
2 to 3 tablespoons ORTEGA Diced Jalapeños
1 cup (4 oz.) COOPER Shredded Cheddar Cheese
2 large green onions, sliced
1 package tortilla chips
Method
PREHEAT oven to 375° F.
COMBINE refried beans, black beans and seasoning in medium bowl. Spread bean mixture in ungreased 8-inch-square baking dish.
SPREAD sour cream over bean mixture. Top with salsa, chiles, jalapeños and cheese; cover.
BAKE for 20 minutes. Uncover; bake for an additional 10 minutes or until cheese is melted and dip is bubbly.
Garnish with green onions. Serve with chips.
Ingredients
1 can (16 oz.) ORTEGA Refried Beans
1 can (15 oz.) ORTEGA Black Beans, drained
1 teaspoon ground cumin, garlic powder, paprika, dried
oregano, sugar
1/2 teaspoon salt
1 tablespoon chili powder
2 teaspoons onion powder
1/2 cup sour cream
1 cup ORTEGA Salsa - Homestyle Recipe (Mild), any variety
1 can (4 oz.) ORTEGA Diced Green Chiles
2 to 3 tablespoons ORTEGA Diced Jalapeños
1 cup (4 oz.) COOPER Shredded Cheddar Cheese
2 large green onions, sliced
1 package tortilla chips
Method
PREHEAT oven to 375° F.
COMBINE refried beans, black beans and seasoning in medium bowl. Spread bean mixture in ungreased 8-inch-square baking dish.
SPREAD sour cream over bean mixture. Top with salsa, chiles, jalapeños and cheese; cover.
BAKE for 20 minutes. Uncover; bake for an additional 10 minutes or until cheese is melted and dip is bubbly.
Garnish with green onions. Serve with chips.
Ortega-Cooper
Mexican Pizza
Ingredients
- 1 lb ground beef
- 1 can (4 oz) ORTEGA® Diced Green Chiles
- 1/2 cup ORTEGA® Original Medium Salsa (any variety)
- 1/8 cup ORTEGA® Thick & Smooth Taco Sauce (any variety)
- 4 fully baked pizza crusts (8-inch)
- 1 can (16 oz) ORTEGA® Refried Beans
- 1 package (8 oz) COOPER® Mexican blend shredded cheese
- Shredded lettuce
- Finely chopped tomatoes
- 6 ORTEGA® Yellow Corn Taco Shells broken into pieces
- 1 package ORTEGA® 40% Less Sodium Taco Seasoning Mix
- Sour cream (16 oz)
Method
Preheat oven to 400 degrees F.
Cover a baking sheet with foil. In a large skillet over medium heat,
brown ground beef.
Stir in salsa, juice from chiles and taco sauce, and simmer for 5 minutes.
Lay pizza crusts on prepared baking sheet. Spread beans over pizza crusts.
Spread seasoned ground beef over beans. Cover with cheese.
Bake for 10 to 12 minutes or until cheese is melted. Remove from oven and
top with lettuce, tomato, and taco shell pieces.
Mix half a packet of taco seasoning into sour cream and top pizzas. Serve hot.
Ingredients
- 1 lb ground beef
- 1 can (4 oz) ORTEGA® Diced Green Chiles
- 1/2 cup ORTEGA® Original Medium Salsa (any variety)
- 1/8 cup ORTEGA® Thick & Smooth Taco Sauce (any variety)
- 4 fully baked pizza crusts (8-inch)
- 1 can (16 oz) ORTEGA® Refried Beans
- 1 package (8 oz) COOPER® Mexican blend shredded cheese
- Shredded lettuce
- Finely chopped tomatoes
- 6 ORTEGA® Yellow Corn Taco Shells broken into pieces
- 1 package ORTEGA® 40% Less Sodium Taco Seasoning Mix
- Sour cream (16 oz)
Method
Preheat oven to 400 degrees F.
Cover a baking sheet with foil. In a large skillet over medium heat,
brown ground beef.
Stir in salsa, juice from chiles and taco sauce, and simmer for 5 minutes.
Lay pizza crusts on prepared baking sheet. Spread beans over pizza crusts.
Spread seasoned ground beef over beans. Cover with cheese.
Bake for 10 to 12 minutes or until cheese is melted. Remove from oven and
top with lettuce, tomato, and taco shell pieces.
Mix half a packet of taco seasoning into sour cream and top pizzas. Serve hot.
Bob's Red Mill
Bob's Red Mill® Strawberry Thumbprints
Ingredients
1/2 cup Margarine (non-hydrogenated)
1/2 cup Evaporated Cane Sugar
2 Tbsp Milk (Soy, Rice, Cow)
1 cup Unbleached White All-Purpose Flour
1/2 cup Almond Meal/Flour
1/4 tsp Sea Salt
1/2 cup Strawberry Jam
Method
- Cream together the butter and sugar. Add the milk and combine thoroughly. Mix
- together the flour and almond meal. Form into one inch balls. Place 1/4 cup of additional
- Almond Meal in a bowl. Roll dough balls in the almond meal, covering the entire ball.
- Place on cookie sheet, flatten slightly with palm of hand and press hole in middle with
- your thumb. Put in 1/2 tsp jam in each hole. Bake at 350F for 15 minutes.
Ingredients
1/2 cup Margarine (non-hydrogenated)
1/2 cup Evaporated Cane Sugar
2 Tbsp Milk (Soy, Rice, Cow)
1 cup Unbleached White All-Purpose Flour
1/2 cup Almond Meal/Flour
1/4 tsp Sea Salt
1/2 cup Strawberry Jam
Method
- Cream together the butter and sugar. Add the milk and combine thoroughly. Mix
- together the flour and almond meal. Form into one inch balls. Place 1/4 cup of additional
- Almond Meal in a bowl. Roll dough balls in the almond meal, covering the entire ball.
- Place on cookie sheet, flatten slightly with palm of hand and press hole in middle with
- your thumb. Put in 1/2 tsp jam in each hole. Bake at 350F for 15 minutes.
Thomas' English
French Onion Soup Burger
Ingredients
Béchamel Sauce:
2 tbs. Butter
2 tbs. Flour
1 1/4 Cup Heated Milk
Ground Pepper Burger:
4 Large Spanish Onions
1 Cup Beef or Chicken Stock
2 Sprigs Fresh Thyme
4 tbs. Olive Oil
6 Burgers (prepackaged or a blend of brisket, chuck and short rib)
6 Slices of Emmental Cheese
6 Thomas’® Original Sandwich Size English Muffins
Method
Bechamel sauce
In a heavy-bottom saucepan, melt butter. Whisk in flour, stirring constantly, about 2 min. Mixture will bubble. Do not let it brown. Whisk in hot milk, making sure there are no lumps and mixture is smooth. Continue to stir as sauce thickens. Bring to a boil. Add salt and pepper, lower heat, and cook, stirring for 2–3 min. Remove from heat. To cool this sauce for later use, cover it with plastic wrap. Set aside.
Burger
Peel onions and cut them in half, lengthwise. Cut into thin half-moon slices. Over medium heat, sauté onion with 4 tbs. olive oil and thyme sprigs until caramelized. Add stock and cook until most is evaporated. This may take about 20 min. Remove thyme sprigs. Salt and pepper. Set aside.
Heat a grill pan over high heat. Lightly brush pan with olive oil. Generously salt and pepper both sides of each burger. Place burger on grill pan and cook 5–6 min. each side for medium burger. After burger is flipped, place cheese on top and cook until desired internal temperature is reached and cheese is melted.
Split the English Muffins with a fork. Toast and butter each side. Then, layer on a tbs. of béchamel sauce, followed by meat and sautéed onions.
The French Onion Soup Burger was created by Chef Paul Denamiel, owner of Le Rivage and Little Prince in New York City
Ingredients
Béchamel Sauce:
2 tbs. Butter
2 tbs. Flour
1 1/4 Cup Heated Milk
Ground Pepper Burger:
4 Large Spanish Onions
1 Cup Beef or Chicken Stock
2 Sprigs Fresh Thyme
4 tbs. Olive Oil
6 Burgers (prepackaged or a blend of brisket, chuck and short rib)
6 Slices of Emmental Cheese
6 Thomas’® Original Sandwich Size English Muffins
Method
Bechamel sauce
In a heavy-bottom saucepan, melt butter. Whisk in flour, stirring constantly, about 2 min. Mixture will bubble. Do not let it brown. Whisk in hot milk, making sure there are no lumps and mixture is smooth. Continue to stir as sauce thickens. Bring to a boil. Add salt and pepper, lower heat, and cook, stirring for 2–3 min. Remove from heat. To cool this sauce for later use, cover it with plastic wrap. Set aside.
Burger
Peel onions and cut them in half, lengthwise. Cut into thin half-moon slices. Over medium heat, sauté onion with 4 tbs. olive oil and thyme sprigs until caramelized. Add stock and cook until most is evaporated. This may take about 20 min. Remove thyme sprigs. Salt and pepper. Set aside.
Heat a grill pan over high heat. Lightly brush pan with olive oil. Generously salt and pepper both sides of each burger. Place burger on grill pan and cook 5–6 min. each side for medium burger. After burger is flipped, place cheese on top and cook until desired internal temperature is reached and cheese is melted.
Split the English Muffins with a fork. Toast and butter each side. Then, layer on a tbs. of béchamel sauce, followed by meat and sautéed onions.
The French Onion Soup Burger was created by Chef Paul Denamiel, owner of Le Rivage and Little Prince in New York City
Dreamfields®
Roasted Corn & Roma Tomato Salad
Ingredients
1 box Dreamfields Penne Rigate
1 tablespoon plus 5 teaspoons olive oil
4 cups corn kernels (see note below)
1 medium bell pepper (red, orange or yellow), cut in half lengthwise, seeds and membranes removed
6 Roma tomatoes, cut in half lengthwise
1/2 cup sliced fresh basil
Coarsely ground black pepper
Dressing:
2 tablespoons olive oil
2 tablespoons white wine vinegar
1/2 teaspoon salt
1/3 cup crumbled cooked bacon (optional)
Shredded Parmesan cheese (optional)
Method
- 1. Preheat oven to 425°F. Line two rimmed baking pans (15x10x1-inch) with aluminum foil. Brush lightly with olive oil (about 1 teaspoon each).
- 2. Toss corn with 2 teaspoons oil. Spread in even layer on one baking pan, covering 3/4 of pan. Place pepper halves cut side down in pan with corn; brush with 1 teaspoon oil.
- 3. Place tomatoes cut side down in second pan. Brush with remaining 1 tablespoon oil. Place both pans in oven, using center rack and rack below center.
- 4. Roast corn and peppers about 30 minutes, stirring corn two times and turning peppers once until corn and peppers are lightly browned and peppers are tender. Roast tomatoes 30 to 40 minutes until tender and browned on top. (Switch rack positions after 15 minutes.)
- 5. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water; drain again. Place in large bowl. Remove skin from peppers; chop. Remove skin from tomatoes; chop. Toss corn, peppers and tomatoes with pasta. Add basil; toss gently. Season with black pepper, as desired.
- 6. For dressing, whisk together 2 tablespoons oil, vinegar and salt. Toss with pasta mixture. Sprinkle with bacon and Parmesan cheese, if desired.
Makes 8 servings.
Variations: If desired, add chopped avocado and/or cooked shrimp.
Note: Fresh or frozen corn kernels (thawed) may be used. Grilled corn, cut off the cob, may be substituted; omit roasting.
Nutrition information (1/8 of recipe): 308 calories; 9 g protein; 22 g digestible carbohydrates*; 10 g total fat; 1 g saturated fat; 0 mg cholesterol; 172 mg sodium; 7g total dietary fiber. *If traditional pasta is used in this recipe there is a total of 51 g carbohydrate. For more information go to www.DreamfieldsFoods.com.
Ingredients
1 box Dreamfields Penne Rigate
1 tablespoon plus 5 teaspoons olive oil
4 cups corn kernels (see note below)
1 medium bell pepper (red, orange or yellow), cut in half lengthwise, seeds and membranes removed
6 Roma tomatoes, cut in half lengthwise
1/2 cup sliced fresh basil
Coarsely ground black pepper
Dressing:
2 tablespoons olive oil
2 tablespoons white wine vinegar
1/2 teaspoon salt
1/3 cup crumbled cooked bacon (optional)
Shredded Parmesan cheese (optional)
Method
- 1. Preheat oven to 425°F. Line two rimmed baking pans (15x10x1-inch) with aluminum foil. Brush lightly with olive oil (about 1 teaspoon each).
- 2. Toss corn with 2 teaspoons oil. Spread in even layer on one baking pan, covering 3/4 of pan. Place pepper halves cut side down in pan with corn; brush with 1 teaspoon oil.
- 3. Place tomatoes cut side down in second pan. Brush with remaining 1 tablespoon oil. Place both pans in oven, using center rack and rack below center.
- 4. Roast corn and peppers about 30 minutes, stirring corn two times and turning peppers once until corn and peppers are lightly browned and peppers are tender. Roast tomatoes 30 to 40 minutes until tender and browned on top. (Switch rack positions after 15 minutes.)
- 5. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water; drain again. Place in large bowl. Remove skin from peppers; chop. Remove skin from tomatoes; chop. Toss corn, peppers and tomatoes with pasta. Add basil; toss gently. Season with black pepper, as desired.
- 6. For dressing, whisk together 2 tablespoons oil, vinegar and salt. Toss with pasta mixture. Sprinkle with bacon and Parmesan cheese, if desired.
Makes 8 servings.
Variations: If desired, add chopped avocado and/or cooked shrimp.
Note: Fresh or frozen corn kernels (thawed) may be used. Grilled corn, cut off the cob, may be substituted; omit roasting.
Nutrition information (1/8 of recipe): 308 calories; 9 g protein; 22 g digestible carbohydrates*; 10 g total fat; 1 g saturated fat; 0 mg cholesterol; 172 mg sodium; 7g total dietary fiber. *If traditional pasta is used in this recipe there is a total of 51 g carbohydrate. For more information go to www.DreamfieldsFoods.com.
Knorr®
Chicken with White Wine & Cream Sauce
Ingredients
SERVES: 4 • PREP TIME: 10 min • COOK TIME: 35 min
1 Tbsp. olive oil
6 boneless, skinless chicken thighs
1/2 onion, thinly sliced
2 garlic cloves, thinly sliced
10 oz. package cremini mushrooms
1 cup white wine
1/4 cup heavy cream
1 tub Knorr® Homestyle Stock - Chicken
2 Tbsp. sliced fresh basil leaves
Method
1. Heat olive oil in large nonstick skillet over medium-high heat and brown chicken. Remove chicken and reserve drippings; set aside.
2. Cook onion with garlic in reserved drippings, stirring occasionally, until onion is tender, about 2 minutes. Stir in mushrooms and cook, stirring occasionally, until vegetables are tender, about 2 minutes.
3. Stir in wine and cream and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until slightly reduced, about 3 minutes. Stir in Knorr® Homestyle Stock - Chicken until Stock is melted. Return chicken to skillet and simmer, covered, until chicken is
thoroughly cooked, about 20 minutes.
* Stir in basil.
Ingredients
SERVES: 4 • PREP TIME: 10 min • COOK TIME: 35 min
1 Tbsp. olive oil
6 boneless, skinless chicken thighs
1/2 onion, thinly sliced
2 garlic cloves, thinly sliced
10 oz. package cremini mushrooms
1 cup white wine
1/4 cup heavy cream
1 tub Knorr® Homestyle Stock - Chicken
2 Tbsp. sliced fresh basil leaves
Method
1. Heat olive oil in large nonstick skillet over medium-high heat and brown chicken. Remove chicken and reserve drippings; set aside.
2. Cook onion with garlic in reserved drippings, stirring occasionally, until onion is tender, about 2 minutes. Stir in mushrooms and cook, stirring occasionally, until vegetables are tender, about 2 minutes.
3. Stir in wine and cream and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until slightly reduced, about 3 minutes. Stir in Knorr® Homestyle Stock - Chicken until Stock is melted. Return chicken to skillet and simmer, covered, until chicken is
thoroughly cooked, about 20 minutes.
* Stir in basil.
Knorr®
Beef Picadillo Lettuce Wraps
Ingredients
1 lb. lean ground beef
1 small onion, finely chopped, (about 1/2 cup)
1 large tomato, chopped
1 Tbsp. Knorr® Beef flavor Bouillon
1/2 cup water
1/2 cup raisins
1/4 cup pimiento-stuffed olives, chopped 8 iceberg lettuce leaves
1/4 cup toasted slivered almonds, (optional)
Method
Brown beef with onion in large skillet over medium-high heat. Stir in tomato and Knorr® Beef flavor Bouillon and cook 2 minutes. Stir in water, raisins and olives and bring to a boil over medium-high heat.
Reduce heat and simmer uncovered 5 minutes. Evenly fill lettuce leaves with beef mixture. Sprinkle, if desired, with toasted slivered almonds.
Ingredients
1 lb. lean ground beef
1 small onion, finely chopped, (about 1/2 cup)
1 large tomato, chopped
1 Tbsp. Knorr® Beef flavor Bouillon
1/2 cup water
1/2 cup raisins
1/4 cup pimiento-stuffed olives, chopped 8 iceberg lettuce leaves
1/4 cup toasted slivered almonds, (optional)
Method
Brown beef with onion in large skillet over medium-high heat. Stir in tomato and Knorr® Beef flavor Bouillon and cook 2 minutes. Stir in water, raisins and olives and bring to a boil over medium-high heat.
Reduce heat and simmer uncovered 5 minutes. Evenly fill lettuce leaves with beef mixture. Sprinkle, if desired, with toasted slivered almonds.
Hershey's Appetizer Tarts
Hershey's Brie and Chocolate Appetizer Tarts
Ingredients
8 oz. Brie soft cheese
15 (1.9 oz. pkg.) Already baked mini phyllo dough shells
HERSHEY'S Spreads Chocolate
Fresh raspberries
Method
1. Heat oven to 350°F. Remove outer rind from Brie cheese. Cut into approximately 1-inch cubes.
2. Remove shells from packaging; place on baking sheet. Place one cheese cube in each shell.
3. Bake 5 to 8 minutes or until cheese is hot and melted. Remove from oven. Top each shell with 1 teaspoon chocolate spread and raspberry. Serve immediately. Makes 15 appetizer tarts.
Ingredients
8 oz. Brie soft cheese
15 (1.9 oz. pkg.) Already baked mini phyllo dough shells
HERSHEY'S Spreads Chocolate
Fresh raspberries
Method
1. Heat oven to 350°F. Remove outer rind from Brie cheese. Cut into approximately 1-inch cubes.
2. Remove shells from packaging; place on baking sheet. Place one cheese cube in each shell.
3. Bake 5 to 8 minutes or until cheese is hot and melted. Remove from oven. Top each shell with 1 teaspoon chocolate spread and raspberry. Serve immediately. Makes 15 appetizer tarts.
Reynold's Peach and Blueberry Cobbler Recipe
Reynold's Peach and Blueberry Cobbler
Ingredients
4 cups of peaches, peeled, pitted and sliced thin
2 cups of fresh blueberries
1 1/2 cups of self rising flour
1 1/2 cups of sugar
1 1/2 cups of milk
3 ounces of unsalted butter
1 1/2 cups of brown sugar
1 1/2 cups of uncooked oatmeal
Method
Peel, pitt and slice the peaches and set aside.
In a bowl mix together the flour, sugar and milk and also set aside.
In another bowl cream together 1 1/2 cups of brown sugar, 1 1/2 cups of oatmeal and 3 ounces of butter and set aside.
Pour the in batter into a 13 x 9 non-stick Reynolds® Bakeware pan. Next, evenly spread the peaches and blueberries over the batter and top off with the oatmeal streusel.
Bake at 375° for 40 minutes. Serve warm and enjoy!
Ingredients
4 cups of peaches, peeled, pitted and sliced thin
2 cups of fresh blueberries
1 1/2 cups of self rising flour
1 1/2 cups of sugar
1 1/2 cups of milk
3 ounces of unsalted butter
1 1/2 cups of brown sugar
1 1/2 cups of uncooked oatmeal
Method
Peel, pitt and slice the peaches and set aside.
In a bowl mix together the flour, sugar and milk and also set aside.
In another bowl cream together 1 1/2 cups of brown sugar, 1 1/2 cups of oatmeal and 3 ounces of butter and set aside.
Pour the in batter into a 13 x 9 non-stick Reynolds® Bakeware pan. Next, evenly spread the peaches and blueberries over the batter and top off with the oatmeal streusel.
Bake at 375° for 40 minutes. Serve warm and enjoy!
JFC
Chinese Broccoli with Oyster Sauce
Ingredients
8 oz. Chinese Broccoli (OR SUBSTITUTE WITH ANY OF YOUR FAVORITE VEGETABLES)
3 tablespoons Dynasty Oyster Sauce
1/4 cup water
1 teaspoon cornstarch
1 tablespoon Dynasty Sesame Oil
Method
Wash and trim all ends of Chinese Broccoli. Boil water in a medium pot and add the broccoli to blanch for 3 minutes. Remove broccoli from pot and rinse under cold water, drain well. Place broccoli neatly on a plate and set aside. Mix 1/4 cup water with cornstarch. In a small sauce pan, bring oyster sauce and cornstarch water mixture to a boil or until mixture thickens. Pour the hot sauce on top of the broccoli; drizzle with sesame oil and serve.
Servings:
Makes 3 servings, about 1/2 cup.
Nutrition:
Per serving: 95 calories, 2 g protein, 5 g fat, 10 g carbohydrate, 715.5 mg sodium, 0mg cholesterol.
SERVE WITH DYNASTY JASMINE RICE OR NISHIKI PREMIUM RICE
Ingredients
8 oz. Chinese Broccoli (OR SUBSTITUTE WITH ANY OF YOUR FAVORITE VEGETABLES)
3 tablespoons Dynasty Oyster Sauce
1/4 cup water
1 teaspoon cornstarch
1 tablespoon Dynasty Sesame Oil
Method
Wash and trim all ends of Chinese Broccoli. Boil water in a medium pot and add the broccoli to blanch for 3 minutes. Remove broccoli from pot and rinse under cold water, drain well. Place broccoli neatly on a plate and set aside. Mix 1/4 cup water with cornstarch. In a small sauce pan, bring oyster sauce and cornstarch water mixture to a boil or until mixture thickens. Pour the hot sauce on top of the broccoli; drizzle with sesame oil and serve.
Servings:
Makes 3 servings, about 1/2 cup.
Nutrition:
Per serving: 95 calories, 2 g protein, 5 g fat, 10 g carbohydrate, 715.5 mg sodium, 0mg cholesterol.
SERVE WITH DYNASTY JASMINE RICE OR NISHIKI PREMIUM RICE
JFC
Sriracha Edamame Appetizer
Ingredients
10 ounces WEL-PAC® frozen Edamame
2 teaspoons oil
a few splashes of soy sauce
a few squirts of HUY FONG FOODS Sriracha
2 garlic cloves, sliced
splash of sesame oil
Method
Cook edamame in boiling water for 2 minutes. Drain.
Heat the oil in a skillet, add edamame, soy sauce and sriracha. Saute for 5 minutes.
Add sliced garlic and saute for 2 more minutes.
Taste and add more soy and/or sriracha as needed.
Drizzle with a bit of sesame oil before serving.
Ingredients
10 ounces WEL-PAC® frozen Edamame
2 teaspoons oil
a few splashes of soy sauce
a few squirts of HUY FONG FOODS Sriracha
2 garlic cloves, sliced
splash of sesame oil
Method
Cook edamame in boiling water for 2 minutes. Drain.
Heat the oil in a skillet, add edamame, soy sauce and sriracha. Saute for 5 minutes.
Add sliced garlic and saute for 2 more minutes.
Taste and add more soy and/or sriracha as needed.
Drizzle with a bit of sesame oil before serving.
JFC
Tempura "Ten-Don" Rice Bowl
Ingredients
Nishiki Whole Grain Brown Rice
J-basket Tempura Batter Mix
3 medium to large shrimp, deveined with shells removed
1 small carrot, sliced
1 lotus root
1/2 a sweet potato or yam, thinly sliced
2 to 3 green beans
1 to 2 Japanese shiitake mushroom
Method
1. Prepare the Nishiki Whole Grain Brown Rice according to package instructions.
2. Prepare the tempura according to package instructions. Fry the shrimp and other
ingredients in bubbling oil over low to medium heat. (The oil should just cover
the ingredients.)
3. Pile the rice into a bowl and top with the tempura.
Ingredients
Nishiki Whole Grain Brown Rice
J-basket Tempura Batter Mix
3 medium to large shrimp, deveined with shells removed
1 small carrot, sliced
1 lotus root
1/2 a sweet potato or yam, thinly sliced
2 to 3 green beans
1 to 2 Japanese shiitake mushroom
Method
1. Prepare the Nishiki Whole Grain Brown Rice according to package instructions.
2. Prepare the tempura according to package instructions. Fry the shrimp and other
ingredients in bubbling oil over low to medium heat. (The oil should just cover
the ingredients.)
3. Pile the rice into a bowl and top with the tempura.
JFC
JFC Spring Rolls
Ingredients
1/2 cup each julienned carrots, red pepper, and radishes
1 bunch fresh cilantro
1 bunch fresh basil
4 ounces prepared Dynasty Saifun Bean Threads
1 bunch fresh kale, cleaned, rinsed and thinly sliced
8-10 Dynasty Premium Rice Paper
Dynasty Hoisin Sauce for dipping
Method
Combine all of the ingredients for the peanut sauce in a small bowl.
Whisk until combined, add hot water to thin if necessary. Set aside.
To assemble spring rolls, fill a plate with water. Dip rice paper one by one into the water, 2-3 seconds per side. Transfer to a damp cutting board or damp towel; don’t worry if this takes you a few tries!
To the bottom third of the wrapper add a small handful of saifun and layer carrots, bell peppers, radishes, fresh herbs, and kale. Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
Ingredients
1/2 cup each julienned carrots, red pepper, and radishes
1 bunch fresh cilantro
1 bunch fresh basil
4 ounces prepared Dynasty Saifun Bean Threads
1 bunch fresh kale, cleaned, rinsed and thinly sliced
8-10 Dynasty Premium Rice Paper
Dynasty Hoisin Sauce for dipping
Method
Combine all of the ingredients for the peanut sauce in a small bowl.
Whisk until combined, add hot water to thin if necessary. Set aside.
To assemble spring rolls, fill a plate with water. Dip rice paper one by one into the water, 2-3 seconds per side. Transfer to a damp cutting board or damp towel; don’t worry if this takes you a few tries!
To the bottom third of the wrapper add a small handful of saifun and layer carrots, bell peppers, radishes, fresh herbs, and kale. Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
JFC
Soba Noodles with Edamame and Green Onions
Ingredients
4 ounces WEL-PAC® Japanese Soba Noodles
1 cup frozen shelled WEL-PAC® edamame green soybeans
2 tablespoons low sodium soy sauce
1 1/2 tablespoons fresh lime juice
1 1/2 tablespoon sesame oil
1/4 cup chopped fresh cilantro
1/4 cup chopped green onion
Sesame seeds to sprinkle on top
1 1/2 tablespoons HUY FONG FOODS, INC. Sriracha Chili Sauce
Method
Cook soba noodles according to package directions, add the edamame for last 3 minutes. Rinse with warm water; drain well and set aside.
Combine 2 tablespoons soy sauce, lime juice, and sesame oil in a medium bowl. Whisk well.
Pour the soy sauce mixture over the soba noodles and mix in the cilantro and chopped green onion. I prefer using disposable plastic gloves so I can mix with my hands. Sprinkle with sesame seeds and garnish with more green onion (if preferred) and serve!
Ingredients
4 ounces WEL-PAC® Japanese Soba Noodles
1 cup frozen shelled WEL-PAC® edamame green soybeans
2 tablespoons low sodium soy sauce
1 1/2 tablespoons fresh lime juice
1 1/2 tablespoon sesame oil
1/4 cup chopped fresh cilantro
1/4 cup chopped green onion
Sesame seeds to sprinkle on top
1 1/2 tablespoons HUY FONG FOODS, INC. Sriracha Chili Sauce
Method
Cook soba noodles according to package directions, add the edamame for last 3 minutes. Rinse with warm water; drain well and set aside.
Combine 2 tablespoons soy sauce, lime juice, and sesame oil in a medium bowl. Whisk well.
Pour the soy sauce mixture over the soba noodles and mix in the cilantro and chopped green onion. I prefer using disposable plastic gloves so I can mix with my hands. Sprinkle with sesame seeds and garnish with more green onion (if preferred) and serve!
JFC
Rice Stick Noodle Stir Fry
Ingredients
1 pack of DYNASTY Maifun Rice Sticks
1 cup of shredded chicken
1 cup of celery
1 red pepper, cut into pieces
2 cloves garlic, sliced
1 green onion
pinch of salt
1/2 table spoon soy sauce
1/2 tablespoon HUY FONG Chili Garlic Sauce
1 tablespoon DYNASTY Sesame Oil
toasted sesame seeds
Marinade for chicken
1/2 tablespoon soy sauce
1/2 tablespoon oyster sauce
pinch of ground pepper
1 tablespoon cornstarch
1 tablespoon cooking wine
Method
Pre-soak the rice stick noodles with room temperature water for at least 2 hours. I usually soak them in previous night. If you are using dried rice stick noodles, soak them for around 10 minutes.
Marinate chicken meat with all the seasonings.
To cook the rice noodles
Boil water in a deep pot, add soaked rice stick noodles in to cook for 3-5 minutes. Transfer out and drain completely.
To stir fry the dish
Heat up around 1 tablespoon of cooking oil in your stir fry pan or wok, fry garlic and green onion white until aroma. Add shredded chicken and fry over high fire for around 30 seconds or until the chicken is almost done.
Add celery and red pepper, fry for another minute until slightly soft.
Add cooked rice noodles and all the other seasonings and give a big stir fry to combine everything well.
Serve with chopped green onion topped.
Ingredients
1 pack of DYNASTY Maifun Rice Sticks
1 cup of shredded chicken
1 cup of celery
1 red pepper, cut into pieces
2 cloves garlic, sliced
1 green onion
pinch of salt
1/2 table spoon soy sauce
1/2 tablespoon HUY FONG Chili Garlic Sauce
1 tablespoon DYNASTY Sesame Oil
toasted sesame seeds
Marinade for chicken
1/2 tablespoon soy sauce
1/2 tablespoon oyster sauce
pinch of ground pepper
1 tablespoon cornstarch
1 tablespoon cooking wine
Method
Pre-soak the rice stick noodles with room temperature water for at least 2 hours. I usually soak them in previous night. If you are using dried rice stick noodles, soak them for around 10 minutes.
Marinate chicken meat with all the seasonings.
To cook the rice noodles
Boil water in a deep pot, add soaked rice stick noodles in to cook for 3-5 minutes. Transfer out and drain completely.
To stir fry the dish
Heat up around 1 tablespoon of cooking oil in your stir fry pan or wok, fry garlic and green onion white until aroma. Add shredded chicken and fry over high fire for around 30 seconds or until the chicken is almost done.
Add celery and red pepper, fry for another minute until slightly soft.
Add cooked rice noodles and all the other seasonings and give a big stir fry to combine everything well.
Serve with chopped green onion topped.
Fleischmann's®
Parmesan Herb Batter Rolls
Ingredients
2 cups all-purpose flour
1 envelope Fleischmann's® RapidRise Yeast
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon Spice Islands® Garlic Powder
1/2 cup milk
1/4 cup water
1/2 cup butter OR margarine
1 egg
1/2 cup grated Parmesan cheese
Topping:
1 package (3 ounces) cream cheese, softened
1/4 cup grated Parmesan cheese
1/2 teaspoon Spice Islands® Rosemary
1/2 teaspoon Spice Islands® Thyme Leaf
1/4 teaspoon Spice Islands® Garlic Powder
1 tablespoon milk
Makes: 1 dozen rolls
Prep Time: 25 minutes
Proof Time: 45 to 60 minutes
Bake Time: 15 to 20 minutes
Method
Combine flour, undissolved yeast, sugar, salt and garlic powder in a large mixer bowl. Heat milk, water and butter until very warm (120° to 130°F). Add to flour mixture with egg and 1/2 cup Parmesan cheese. Beat for 2 minutes at medium speed. Cover dough and let rest 10 minutes. Combine all topping ingredients, beating until well mixed.
Coat 12 (2-1/2 inch) muffin cups with cooking spray. Evenly divide dough into muffin pan. Top each roll with a rounded teaspoon of topping, gently spreading over top of each roll. Cover and let rise in warm, draft-free area until doubled in size, about 45 to 60 minutes.
Bake in preheated 375°F oven for 15 to 20 minutes or until rolls are golden brown. Remove from oven and turn out onto wire rack to cool.
Ingredients
2 cups all-purpose flour
1 envelope Fleischmann's® RapidRise Yeast
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon Spice Islands® Garlic Powder
1/2 cup milk
1/4 cup water
1/2 cup butter OR margarine
1 egg
1/2 cup grated Parmesan cheese
Topping:
1 package (3 ounces) cream cheese, softened
1/4 cup grated Parmesan cheese
1/2 teaspoon Spice Islands® Rosemary
1/2 teaspoon Spice Islands® Thyme Leaf
1/4 teaspoon Spice Islands® Garlic Powder
1 tablespoon milk
Makes: 1 dozen rolls
Prep Time: 25 minutes
Proof Time: 45 to 60 minutes
Bake Time: 15 to 20 minutes
Method
Combine flour, undissolved yeast, sugar, salt and garlic powder in a large mixer bowl. Heat milk, water and butter until very warm (120° to 130°F). Add to flour mixture with egg and 1/2 cup Parmesan cheese. Beat for 2 minutes at medium speed. Cover dough and let rest 10 minutes. Combine all topping ingredients, beating until well mixed.
Coat 12 (2-1/2 inch) muffin cups with cooking spray. Evenly divide dough into muffin pan. Top each roll with a rounded teaspoon of topping, gently spreading over top of each roll. Cover and let rise in warm, draft-free area until doubled in size, about 45 to 60 minutes.
Bake in preheated 375°F oven for 15 to 20 minutes or until rolls are golden brown. Remove from oven and turn out onto wire rack to cool.
Classico® Creamy Alfredo Pasta Sauce
Mushroom Chicken Alfredo
Ingredients
1 jar (15 oz.) Classico® Creamy Alfredo Pasta Sauce
2 tablespoons olive oil
4 boneless, skinless chicken breast halves, about 4 oz. each
8 ounces sliced fresh mushrooms, or about 3 cups
1/2 teaspoon ground black pepper
1/2 cup dry Marsala wine*
1/4 cup chopped fresh basil*
Difficulty Level: Easy
Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Method
1. Heat oil in a large skillet over medium high heat. Brown chicken for 2 to 3 minutes on each side and remove from skillet.
- 2. In the same skillet over medium high heat, add mushrooms and cook for 3 to 4 minutes, stirring occasionally. Stir in pepper and wine, reduce heat to medium low and simmer for 2 minutes. Stir in Pasta Sauce and return chicken to skillet. Cover and simmer for about 15 minutes, or until chicken is cooked through, stirring occasionally. Stir in basil and serve immediately.
Here's a tip: If desired, substitute 1/4 cup of chopped fresh basil with 4 tsp. of dried basil. If desired, substitute Marsala wine with cooking sherry. If desired, substitute Classico Creamy Alfredo Pasta Sauce with Classico Four Cheese Alfredo Pasta Sauce.
Ingredients
1 jar (15 oz.) Classico® Creamy Alfredo Pasta Sauce
2 tablespoons olive oil
4 boneless, skinless chicken breast halves, about 4 oz. each
8 ounces sliced fresh mushrooms, or about 3 cups
1/2 teaspoon ground black pepper
1/2 cup dry Marsala wine*
1/4 cup chopped fresh basil*
Difficulty Level: Easy
Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Method
1. Heat oil in a large skillet over medium high heat. Brown chicken for 2 to 3 minutes on each side and remove from skillet.
- 2. In the same skillet over medium high heat, add mushrooms and cook for 3 to 4 minutes, stirring occasionally. Stir in pepper and wine, reduce heat to medium low and simmer for 2 minutes. Stir in Pasta Sauce and return chicken to skillet. Cover and simmer for about 15 minutes, or until chicken is cooked through, stirring occasionally. Stir in basil and serve immediately.
Here's a tip: If desired, substitute 1/4 cup of chopped fresh basil with 4 tsp. of dried basil. If desired, substitute Marsala wine with cooking sherry. If desired, substitute Classico Creamy Alfredo Pasta Sauce with Classico Four Cheese Alfredo Pasta Sauce.
Gorton's
Gorton's Grilled Shrimp Bruschetta
Ingredients
16-19 Gorton's Scampi Grilled Shrimp
16 slices whole wheat melba toast
10 oz bruschetta topping
Prep Time: 5 minutes; Cook Time: 22 minutes; Servings: 2-3
Method
1. Preheat oven to 425 degrees F and cut tails off of shrimp.
2. Arrange melba toast on foil-lined baking sheet, top each cracker with 1 Tbsp bruschetta topping and 1 shrimp, bake 20-22 minutes or until shrimp are pink and opaque.
Notes:
Make fresh bruschetta by combining 1 cup chopped tomatoes, 1/2 Tbsp minced garlic, 2 Tbsp chopped basil, 1/2 tsp lemon juice and 1 tsp olive oil.
Ingredients
Prep Time: 5 minutes; Cook Time: 22 minutes; Servings: 2-3
Method
2. Arrange melba toast on foil-lined baking sheet, top each cracker with 1 Tbsp bruschetta topping and 1 shrimp, bake 20-22 minutes or until shrimp are pink and opaque.
Notes:
Tostitos Rapido Pizza
Tostitos Rapido Pizza
Ingredients
- 1 (250 g) package of cream cheese
- 1/2 cup mayonnaise
- 1 small chopped onion
- 1 chopped red pepper
- 1 chopped green pepper
- 1 chopped fresh tomato
- Shredded Mozzarella
- Parsley
- Paprika
- 1 jar Tostitos® Salsa
- 1 bag Tostitos® Scoops!® tortilla chips
Method
- Mix cheese and mayonnaise together. Spread on a plate like pizza dough.
- Spread Tostitos Salsa, then add onion, pepper and tomato.
- Cover everything with shredded mozzarella. Sprinkle parsley and paprika on top.
- Serve immediately with Tostitos Scoops! tortilla chips or refrigerate until ready to serve.
Ingredients
- 1 (250 g) package of cream cheese
- 1/2 cup mayonnaise
- 1 small chopped onion
- 1 chopped red pepper
- 1 chopped green pepper
- 1 chopped fresh tomato
- Shredded Mozzarella
- Parsley
- Paprika
- 1 jar Tostitos® Salsa
- 1 bag Tostitos® Scoops!® tortilla chips
Method
- Mix cheese and mayonnaise together. Spread on a plate like pizza dough.
- Spread Tostitos Salsa, then add onion, pepper and tomato.
- Cover everything with shredded mozzarella. Sprinkle parsley and paprika on top.
- Serve immediately with Tostitos Scoops! tortilla chips or refrigerate until ready to serve.
Cooper Stuffed Mushrooms
Stuffed Mushrooms, Baby!
Ingredients
24 ounces, weight White Button Mushrooms
1/3 pounds Hot Pork Sausage
1/2 whole Medium Onion, Finely Diced
4 cloves Garlic, Finely Minced
1/3 cups Dry White Wine
8 ounces, weight Cooper® Cream Cheese
1 whole Egg Yolk
3/4 cups Cooper® Grated Parmesan Cheese
Salt And Pepper, to taste
Method
Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts.
Chop mushroom stems finely and set aside.
Brown and crumble sausage. Set aside on a plate to cool.
Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.
Pour in wine to deglaze pan, allow liquid to evaporate.
Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to
taste. Set mixture aside on a plate to cool.
In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.
Add cooled sausage and cooled mushroom stems. Stir mixture together and
refrigerate for a short time to firm up.
Smear mixture into the cavity of each mushroom, creating a sizable mound over the
top.
Bake at 350 degrees for 20 to 25 minutes, or until golden brown.
Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better
when not piping hot.
Ingredients
24 ounces, weight White Button Mushrooms
1/3 pounds Hot Pork Sausage
1/2 whole Medium Onion, Finely Diced
4 cloves Garlic, Finely Minced
1/3 cups Dry White Wine
8 ounces, weight Cooper® Cream Cheese
1 whole Egg Yolk
3/4 cups Cooper® Grated Parmesan Cheese
Salt And Pepper, to taste
Method
Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts.
Chop mushroom stems finely and set aside.
Brown and crumble sausage. Set aside on a plate to cool.
Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.
Pour in wine to deglaze pan, allow liquid to evaporate.
Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to
taste. Set mixture aside on a plate to cool.
In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.
Add cooled sausage and cooled mushroom stems. Stir mixture together and
refrigerate for a short time to firm up.
Smear mixture into the cavity of each mushroom, creating a sizable mound over the
top.
Bake at 350 degrees for 20 to 25 minutes, or until golden brown.
Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better
when not piping hot.
Unilever®
Turkey Casserole Recipe
Ingredients
Ingredients
4 cups leftover prepared stuffing, divided
4 cups coarsely chopped leftover cooked turkey (about 1 lb.)
3/4 cup Hellmann's® or Best Foods® Real Mayonnaise, divided
1/4 cup whole berry cranberry sauce
2 cups leftover mashed potatoes
1 1/2 cups shredded mozzarella cheese
Method
Directions
Preheat oven to 375°. Spray 8-inch baking dish with no-stick cooking spray. Spoon in 2 cups stuffing, then top with turkey.
Combine 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise with cranberry sauce; evenly spread over turkey.
Combine remaining 1/2 cup Mayonnaise, potatoes and cheese in large bowl. Evenly spread on turkey, then top with remaining 2 cups stuffing.
Bake 40 minutes or until heated through. Let stand 10 minutes before serving. Garnish, if desired, with dried cranberries.
SMART TIP: For the Hellmann’s® taste you love with the goodness of olive oil, substitute Hellmann's®or Best Foods® Mayonnaise Dressing with Olive Oil.
Ingredients
Ingredients
4 cups leftover prepared stuffing, divided
4 cups coarsely chopped leftover cooked turkey (about 1 lb.)
3/4 cup Hellmann's® or Best Foods® Real Mayonnaise, divided
1/4 cup whole berry cranberry sauce
2 cups leftover mashed potatoes
1 1/2 cups shredded mozzarella cheese
Method
Directions
Preheat oven to 375°. Spray 8-inch baking dish with no-stick cooking spray. Spoon in 2 cups stuffing, then top with turkey.
Combine 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise with cranberry sauce; evenly spread over turkey.
Combine remaining 1/2 cup Mayonnaise, potatoes and cheese in large bowl. Evenly spread on turkey, then top with remaining 2 cups stuffing.
Bake 40 minutes or until heated through. Let stand 10 minutes before serving. Garnish, if desired, with dried cranberries.
SMART TIP: For the Hellmann’s® taste you love with the goodness of olive oil, substitute Hellmann's®or Best Foods® Mayonnaise Dressing with Olive Oil.
Starkist
Starkist Tuna Empanadas
Ingredients
2 (6.4 oz.) Pouches - Chunk Light Tuna in Water
1/2 tsp. cumin
1/2 tsp. chili powder
1 can (14.5 oz.) diced tomatoes with chilies, drained well
1-1/2 cups shredded Mexican blend cheese
2 frozen pie crusts
Method
- Preheat oven to 400°F.
- Mix tuna in a bowl with cumin, chili powder, drained tomatoes and cheese.
- Unroll pie crusts and cut into 8 pieces each. Form into circles about 3-1/2 inches in diameter.
- Place about 1/4 cup of the tuna mixture in the center of each circle. Fold in half and seal the edges. (Can be made up to this point and frozen.)
- Place on a greased cookie sheet and bake until golden brown about 10 – 12 minutes.
- Transfer to a wire rack to cool.
Ingredients
2 (6.4 oz.) Pouches - Chunk Light Tuna in Water
1/2 tsp. cumin
1/2 tsp. chili powder
1 can (14.5 oz.) diced tomatoes with chilies, drained well
1-1/2 cups shredded Mexican blend cheese
2 frozen pie crusts
Method
- Preheat oven to 400°F.
- Mix tuna in a bowl with cumin, chili powder, drained tomatoes and cheese.
- Unroll pie crusts and cut into 8 pieces each. Form into circles about 3-1/2 inches in diameter.
- Place about 1/4 cup of the tuna mixture in the center of each circle. Fold in half and seal the edges. (Can be made up to this point and frozen.)
- Place on a greased cookie sheet and bake until golden brown about 10 – 12 minutes.
- Transfer to a wire rack to cool.
Starkist
Starkist Mango Chipotle Salmon Spinach Salad
Ingredients
2 pouches (2.6 oz.) StarKist® Salmon Creations® Mango Chipotle
4 cups fresh baby spinach, washed and dried
2 Tbsp. sliced green onions
Red onion slices
½ avocado, sliced
2 Tbsp. pumpkin seeds (roasted and salted)
1 tsp. chopped fresh cilantro
1 tsp. lime juice
2 tsp. canola or vegetable oil
Method
- Divide spinach between 2 plates. Top each with ½ the green and red onions and avocado.
- Top each salad with one pouch of salmon. Sprinkle with cilantro and pumpkin seeds.
- Drizzle with ~ ½ tsp. lime juice and 1 tsp. oil.
Ingredients
2 pouches (2.6 oz.) StarKist® Salmon Creations® Mango Chipotle
4 cups fresh baby spinach, washed and dried
2 Tbsp. sliced green onions
Red onion slices
½ avocado, sliced
2 Tbsp. pumpkin seeds (roasted and salted)
1 tsp. chopped fresh cilantro
1 tsp. lime juice
2 tsp. canola or vegetable oil
Method
- Divide spinach between 2 plates. Top each with ½ the green and red onions and avocado.
- Top each salad with one pouch of salmon. Sprinkle with cilantro and pumpkin seeds.
- Drizzle with ~ ½ tsp. lime juice and 1 tsp. oil.
Starkist
Tuna Bacon Ranch Wrap
Ingredients
1 (2.6 oz.) Pouch - Starkist® Albacore White Tuna in Water
1 Tbsp. fat-free ranch dressing
1 Tbsp. precooked crumbled bacon
1 medium-large high-fiber tortilla with 110 calories or less
1/2 cup shredded lettuce
1/4 cup chopped tomato
Method
In a medium bowl, thoroughly mix tuna, dressing and bacon.
Spoon mixture into the center of the tortilla, and top with lettuce and tomato.
Wrap tortilla up like a burrito, folding the sides in first and then rolling it up from the bottom. Enjoy!
Ingredients
1 (2.6 oz.) Pouch - Starkist® Albacore White Tuna in Water
1 Tbsp. fat-free ranch dressing
1 Tbsp. precooked crumbled bacon
1 medium-large high-fiber tortilla with 110 calories or less
1/2 cup shredded lettuce
1/4 cup chopped tomato
Method
In a medium bowl, thoroughly mix tuna, dressing and bacon.
Spoon mixture into the center of the tortilla, and top with lettuce and tomato.
Wrap tortilla up like a burrito, folding the sides in first and then rolling it up from the bottom. Enjoy!
Starkist
Classic Tuna Melt
Ingredients
1 (6.4 oz.) Starkist® Pouch or 2 (2.6 oz.) Pouches
2 Tbsp. dried chopped onions
2 Tbsp. mayonnaise
1 Tbsp. finely chopped celery or pickle relish
8 slices of Sara Lee® Artesano bread
4 slices of Cooper® American Singles cheese
Method
1. In a medium bowl, combine tuna, mayonnaise, onion and celery; mix well.
2. Top 4 of the slices of bread with 1 slice cheese each. Spread tuna mixture over cheese slices and top with remaining bread slices.
3. Spread each sandwich with additional mayonnaise; place in skillet. Cook on medium heat until lightly browned on both sides.
Ingredients
1 (6.4 oz.) Starkist® Pouch or 2 (2.6 oz.) Pouches
2 Tbsp. dried chopped onions
2 Tbsp. mayonnaise
1 Tbsp. finely chopped celery or pickle relish
8 slices of Sara Lee® Artesano bread
4 slices of Cooper® American Singles cheese
Method
1. In a medium bowl, combine tuna, mayonnaise, onion and celery; mix well.
2. Top 4 of the slices of bread with 1 slice cheese each. Spread tuna mixture over cheese slices and top with remaining bread slices.
3. Spread each sandwich with additional mayonnaise; place in skillet. Cook on medium heat until lightly browned on both sides.
Starkist
White Bean Tuna
Ingredients
- 1 cup of chopped red onions or shallots
- The zest and juice of 1 lemon or 2 limes (can sub a tablespoon or two of cider vinegar)
- 2 five ounce cans of STARKIST® Tuna packed in oil
- 2 15-ounce BUSH’S® BEST BEANS cans of cannellini or Great Northern white beans, rinsed and drained
- 1/2 cup (loosely packed) of chopped parsley or arugula, or
- 2 Tbsp thinly sliced mint
- A few splashes of hot sauce, or 1 minced Serrano chile or 1 teaspoon red chile flakes
- 1/2 teaspoon freshly ground black pepper
- Salt and more olive oil to taste
Method
Sprinkle some of the lemon juice over the chopped onion while you prepare the other ingredients. This will take some of the oniony edge off the onions.
Drain the oil from the tuna and put the tuna into a large bowl. Add the beans to the tuna and gently stir to combine. Add the onions, herbs, black pepper, lemon zest and lemon juice and mix to combine. Add Tabasco or chili to taste. If the salad needs more acid, add a little more lemon juice. If the salad seems a little dry, add a little bit of olive oil. Add salt to taste.
Chill before serving. This salad will last several days in the fridge, tightly covered.
Ingredients
- 1 cup of chopped red onions or shallots
- The zest and juice of 1 lemon or 2 limes (can sub a tablespoon or two of cider vinegar)
- 2 five ounce cans of STARKIST® Tuna packed in oil
- 2 15-ounce BUSH’S® BEST BEANS cans of cannellini or Great Northern white beans, rinsed and drained
- 1/2 cup (loosely packed) of chopped parsley or arugula, or
- 2 Tbsp thinly sliced mint
- A few splashes of hot sauce, or 1 minced Serrano chile or 1 teaspoon red chile flakes
- 1/2 teaspoon freshly ground black pepper
- Salt and more olive oil to taste
Method
Sprinkle some of the lemon juice over the chopped onion while you prepare the other ingredients. This will take some of the oniony edge off the onions.
Drain the oil from the tuna and put the tuna into a large bowl. Add the beans to the tuna and gently stir to combine. Add the onions, herbs, black pepper, lemon zest and lemon juice and mix to combine. Add Tabasco or chili to taste. If the salad needs more acid, add a little more lemon juice. If the salad seems a little dry, add a little bit of olive oil. Add salt to taste.
Chill before serving. This salad will last several days in the fridge, tightly covered.
Starkist
Thai Broccoli Slaw Salad
Ingredients
1 pouch (2.6 oz.) StarKist Tuna Creations® BOLD, Thai Style
2 cups packaged broccoli slaw
¼ cup frozen edamame shelled beans, thawed
½ tsp. soy sauce
1 Tbsp. chopped peanuts
Method
Place broccoli slaw in a bowl. Mix in tuna and soy sauce to coat the slaw.
Top with chopped peanuts.
Ingredients
1 pouch (2.6 oz.) StarKist Tuna Creations® BOLD, Thai Style
2 cups packaged broccoli slaw
¼ cup frozen edamame shelled beans, thawed
½ tsp. soy sauce
1 Tbsp. chopped peanuts
Method
Place broccoli slaw in a bowl. Mix in tuna and soy sauce to coat the slaw.
Top with chopped peanuts.
Starkist
Classic Tuna Mac & Cheese
Ingredients
1 (6.4 oz.) Pouch or 2 (2.6 oz.) Pouches or 2 (5 oz.) Cans - Chunk Light Tuna in Water (if using cans, chunked and drained)
1 cup vegetables, cooked
1 box (6.4 oz.) macaroni and cheese mix
2 Tbsp. milk (optional)
Method
In a medium saucepan, prepare macaroni and cheese as directed on the box.
Stir in tuna and vegetables. If desired, stir in milk for a creamier dish.
Ingredients
1 (6.4 oz.) Pouch or 2 (2.6 oz.) Pouches or 2 (5 oz.) Cans - Chunk Light Tuna in Water (if using cans, chunked and drained)
1 cup vegetables, cooked
1 box (6.4 oz.) macaroni and cheese mix
2 Tbsp. milk (optional)
Method
In a medium saucepan, prepare macaroni and cheese as directed on the box.
Stir in tuna and vegetables. If desired, stir in milk for a creamier dish.
Starkist
Starkist® Hot Artichoke and Spinach Dip
Ingredients
1 (6.4 oz.) Pouch - Chunk Light Tuna in Water
1 can (14 oz.) artichokes, drained and chopped
1?2 cup light mayonnaise
1?2 cup light sour cream
2 Tbsp. Dijon mustard
Dash hot sauce
1 cup frozen spinach, thawed and squeezed well
1?2 cup grated parmesan cheese
Method
Preheat oven to 375°F.
Mix artichokes, mayonnaise, sour cream, Dijon mustard and hot sauce in a medium bowl until well blended.
Add tuna, spinach and cheese. Mix until well blended.
Place in small casserole dish (2 cup size) and bake in preheated oven for 20 minutes.
Ingredients
1 (6.4 oz.) Pouch - Chunk Light Tuna in Water
1 can (14 oz.) artichokes, drained and chopped
1?2 cup light mayonnaise
1?2 cup light sour cream
2 Tbsp. Dijon mustard
Dash hot sauce
1 cup frozen spinach, thawed and squeezed well
1?2 cup grated parmesan cheese
Method
Preheat oven to 375°F.
Mix artichokes, mayonnaise, sour cream, Dijon mustard and hot sauce in a medium bowl until well blended.
Add tuna, spinach and cheese. Mix until well blended.
Place in small casserole dish (2 cup size) and bake in preheated oven for 20 minutes.
Starkist
Hungry Girl's Buffalo Tuna Taquitos
Ingredients
2 (2.6oz) Pouches-Tuna Creations® Hot Buffalo
3 wedges light spreadable Swiss cheese
1/4 cup shredded part-skim mozzarella cheese
1/4 cup finely chopped carrots
1/4 cup finely chopped celery
8 6-inch corn tortillas
Optional topping: hot sauce
Method
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
In a medium bowl, stir cheese wedges until smooth. Add tuna and mozzarella cheese. Stir until uniform.
Mix in carrots and celery.
Place tortillas between 2 damp paper towels. Microwave for 1 minute, or until warm and pliable.
Evenly distribute tuna mixture among the tortillas. Tightly roll up each into a tube, and place on the baking sheet, seam side down. Secure with toothpicks, if needed.
Bake until crispy, 14 - 16 minutes.
Ingredients
2 (2.6oz) Pouches-Tuna Creations® Hot Buffalo
3 wedges light spreadable Swiss cheese
1/4 cup shredded part-skim mozzarella cheese
1/4 cup finely chopped carrots
1/4 cup finely chopped celery
8 6-inch corn tortillas
Optional topping: hot sauce
Method
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
In a medium bowl, stir cheese wedges until smooth. Add tuna and mozzarella cheese. Stir until uniform.
Mix in carrots and celery.
Place tortillas between 2 damp paper towels. Microwave for 1 minute, or until warm and pliable.
Evenly distribute tuna mixture among the tortillas. Tightly roll up each into a tube, and place on the baking sheet, seam side down. Secure with toothpicks, if needed.
Bake until crispy, 14 - 16 minutes.
Heinz® Caribbean-Style Chicken Wings
Caribbean-Style Wings
Ingredients
2 lb. chicken wings or wing dings
2/3 cup Heinz® Tomato Ketchup
2 tbsp lime juice
1 tbsp brown sugar
1/2 tsp. all spice
1/4 tsp. red pepper
1/8 tsp. garlic powder
Method
- Preheat oven to 400 F.
- Place wings in broiler pan. Bake 50 to 60 minutes or until crisp, turning once.
- Meanwhile, combine Ketchup and remaining ingredients.
- Take wings out of oven and carefully brush sauce on wings. Broil wings 2 to 3 minutes.
- Turn wings; brush with additional sauce. Broil 2 to 3 more minutes.
Ingredients
2 lb. chicken wings or wing dings
2/3 cup Heinz® Tomato Ketchup
2 tbsp lime juice
1 tbsp brown sugar
1/2 tsp. all spice
1/4 tsp. red pepper
1/8 tsp. garlic powder
Method
- Preheat oven to 400 F.
- Place wings in broiler pan. Bake 50 to 60 minutes or until crisp, turning once.
- Meanwhile, combine Ketchup and remaining ingredients.
- Take wings out of oven and carefully brush sauce on wings. Broil wings 2 to 3 minutes.
- Turn wings; brush with additional sauce. Broil 2 to 3 more minutes.
Bush's Beans & Cooper Cheese
Bush's Best 3 Bean Chili Featuring Cooper and Frito Lay
Ingredients
2 cans (15 oz) BUSH’S® Black Beans
1 can (16 oz) BUSH’S® Dark Red Kidney Beans
1 can (16 oz) BUSH’S® Pinto Beans
2 lbs lean ground round beef
3 tsp chili powder
1 small yellow onion, chopped
1 small green pepper, chopped
1 can (14.5 oz) tomatoes
1 can (6 oz) tomato paste
1 1/2 tsp salt
1 teaspoon garlic salt
1/2 tsp ground pepper
1/2 tsp cumin
Cinnamon, to taste
Sour cream
Sliced Jalapeños
1/2 cup sweet minced onion
1 bag (8 oz.) of COOPER® Mild Cheddar Shredded Cheese
1 bag (18 oz.) TOSTITOS® Original Tortilla Chips
Method
Brown ground beef in heavy Dutch oven or soup pot.
Add chili powder and mix well. Add onion and pepper to meat and cook for 2 minutes. Drain off excess grease.
Stir in remaining ingredients except sour cream. Simmer on low heat for 10 minutes.
Top with a dollop of sour cream.
Ingredients
2 cans (15 oz) BUSH’S® Black Beans
1 can (16 oz) BUSH’S® Dark Red Kidney Beans
1 can (16 oz) BUSH’S® Pinto Beans
2 lbs lean ground round beef
3 tsp chili powder
1 small yellow onion, chopped
1 small green pepper, chopped
1 can (14.5 oz) tomatoes
1 can (6 oz) tomato paste
1 1/2 tsp salt
1 teaspoon garlic salt
1/2 tsp ground pepper
1/2 tsp cumin
Cinnamon, to taste
Sour cream
Sliced Jalapeños
1/2 cup sweet minced onion
1 bag (8 oz.) of COOPER® Mild Cheddar Shredded Cheese
1 bag (18 oz.) TOSTITOS® Original Tortilla Chips
Method
Brown ground beef in heavy Dutch oven or soup pot.
Add chili powder and mix well. Add onion and pepper to meat and cook for 2 minutes. Drain off excess grease.
Stir in remaining ingredients except sour cream. Simmer on low heat for 10 minutes.
Top with a dollop of sour cream.
Bush's Beans & Cooper Cheese
Bush's Beef and Bean Tacos
Ingredients
1 can (16 oz) BUSH'S® Original Baked Beans
1 lb. lean ground beef
1 envelope taco seasoning mix
12 taco shells
Favorite taco toppings
Method
In skillet, cook ground beef until browned; drain.
Stir in taco seasoning mix and baked beans. Bring to a boil and simmer for 8 to 10 minutes or thoroughly heated.
Spoon bean mixture into taco shells. Top with favorite toppings.
Ingredients
1 can (16 oz) BUSH'S® Original Baked Beans
1 lb. lean ground beef
1 envelope taco seasoning mix
12 taco shells
Favorite taco toppings
Method
In skillet, cook ground beef until browned; drain.
Stir in taco seasoning mix and baked beans. Bring to a boil and simmer for 8 to 10 minutes or thoroughly heated.
Spoon bean mixture into taco shells. Top with favorite toppings.
Karo
Karo Classic Pecan Pie
Ingredients
1 cup Karo® Light OR Dark Corn Syrup
3 eggs
1 cup sugar
2 tablespoons butter, melted
1 teaspoon Spice Islands® Pure Vanilla Extract
1-1/2 cups (6 ounces) pecans
1 (9-inch) unbaked OR frozen** deep-dish pie crust
Method
Preheat oven to 350°F.
Mix corn syrup, eggs, sugar, butter
and vanilla using a spoon. Stir in
pecans. Pour filling into pie crust.
Bake on center rack of oven for 60 to
70 minutes (see tips for doneness,
below). Cool for 2 hours on wire rack
before serving.
**To use prepared frozen pie crust:
Place cookie sheet in oven and
preheat oven as directed. Pour filling
into frozen crust and bake on
preheated cookie sheet.
RECIPE TIPS: Pie is done when center
reaches 200°F. Tap center surface of
pie lightly - it should spring back
when done. For easy clean up, spray
pie pan with cooking spray before
placing pie crust in pan. If pie crust is
overbrowning, cover edges with foil.
NUTRITION TIP: To reduce calories,
substitute new Karo® Lite Syrup for
the Karo® Light or Dark Corn Syrup.
High Altitude Adjustments: Reduce
sugar to 2/3 cup and increase butter
to 3 tablespoons. Reduce oven
temperature to 325°F.
VARIATION: coarsely chopped
walnuts may be substituted for
Ingredients
1 cup Karo® Light OR Dark Corn Syrup
3 eggs
1 cup sugar
2 tablespoons butter, melted
1 teaspoon Spice Islands® Pure Vanilla Extract
1-1/2 cups (6 ounces) pecans
1 (9-inch) unbaked OR frozen** deep-dish pie crust
Method
Preheat oven to 350°F.
Mix corn syrup, eggs, sugar, butter
and vanilla using a spoon. Stir in
pecans. Pour filling into pie crust.
Bake on center rack of oven for 60 to
70 minutes (see tips for doneness,
below). Cool for 2 hours on wire rack
before serving.
**To use prepared frozen pie crust:
Place cookie sheet in oven and
preheat oven as directed. Pour filling
into frozen crust and bake on
preheated cookie sheet.
RECIPE TIPS: Pie is done when center
reaches 200°F. Tap center surface of
pie lightly - it should spring back
when done. For easy clean up, spray
pie pan with cooking spray before
placing pie crust in pan. If pie crust is
overbrowning, cover edges with foil.
NUTRITION TIP: To reduce calories,
substitute new Karo® Lite Syrup for
the Karo® Light or Dark Corn Syrup.
High Altitude Adjustments: Reduce
sugar to 2/3 cup and increase butter
to 3 tablespoons. Reduce oven
temperature to 325°F.
VARIATION: coarsely chopped
walnuts may be substituted for
Bumble Bee
Deluxe Seafood Dip
Ingredients
1 can (4 oz) Bumble Bee® Tiny Shrimp, rinsed and drained
1 can (6.5 oz) Bumble Bee® Minced Clams, drained
1 can (6 oz) Bumble Bee® Lump Crabmeat, drained
1 package (8 oz) cream cheese, softened
1 shallot, minced
2 tablespoons chopped fresh parsley
1 bottle (12 oz) cocktail sauce
1 tablespoon capers
Method
Mix cream cheese, shallot, parsley, clams and crab meat thoroughly, spread into serving dish. Top with cocktail sauce, and then sprinkle with shrimp and capers. Serve with crackers. Garnish with parsley as desired.
Ingredients
1 can (4 oz) Bumble Bee® Tiny Shrimp, rinsed and drained
1 can (6.5 oz) Bumble Bee® Minced Clams, drained
1 can (6 oz) Bumble Bee® Lump Crabmeat, drained
1 package (8 oz) cream cheese, softened
1 shallot, minced
2 tablespoons chopped fresh parsley
1 bottle (12 oz) cocktail sauce
1 tablespoon capers
Method
Mix cream cheese, shallot, parsley, clams and crab meat thoroughly, spread into serving dish. Top with cocktail sauce, and then sprinkle with shrimp and capers. Serve with crackers. Garnish with parsley as desired.
Bush's Best Beans
Bush's® Ultimate Gameday Chile Recipe
Ingredients
1 can (16 oz) BUSH'S® Dark Red Kidney Beans, drained
2 Tbsp vegetable oil
1 cup chopped onion
2 cloves garlic, chopped
2 lbs coarsely ground chuck
1 1/2 tsp salt
3 Tbsp chili powder
1 Tbsp ground cumin
2 tsp Worcestershire sauce
1 Tbsp sugar
3 cups tomato sauce
2 cups water
Tabasco sauce
Shredded cheese
Crackers
Method
In heavy saucepan, heat vegetable oil over medium heat until warm. Add onions and garlic and saute until soft. Add beef and salt. Cook until beef is browned throughout. Drain excess fat.
Add kidney beans and simmer 15 minutes. Add Tabasco sauce to taste, and more salt if desired.
Top with shredded cheese and serve with crackers.
Ingredients
1 can (16 oz) BUSH'S® Dark Red Kidney Beans, drained
2 Tbsp vegetable oil
1 cup chopped onion
2 cloves garlic, chopped
2 lbs coarsely ground chuck
1 1/2 tsp salt
3 Tbsp chili powder
1 Tbsp ground cumin
2 tsp Worcestershire sauce
1 Tbsp sugar
3 cups tomato sauce
2 cups water
Tabasco sauce
Shredded cheese
Crackers
Method
In heavy saucepan, heat vegetable oil over medium heat until warm. Add onions and garlic and saute until soft. Add beef and salt. Cook until beef is browned throughout. Drain excess fat.
Add kidney beans and simmer 15 minutes. Add Tabasco sauce to taste, and more salt if desired.
Top with shredded cheese and serve with crackers.
Bush's Best Beans
Bush® Coffee & Chile Rubbed Pork Chop
Ingredients
1 can BUSH'S® Bourbon and Brown Sugar Grillin’ Beans®
For Rub:
2 Tbsp finely ground coffee
1 tsp ground cumin
3 Tbsp chile powder
1 tsp ground black pepper
2 Tbsp light brown sugar
For Pork Chops:
4 (6 oz each) at least 1 inch thick bone-in pork chops
Salt and pepper
2 Tbsp vegetable oil
Method
1. For Rub: In small bowl mix together coffee, cumin, chile powder, pepper and brown sugar. Set aside.
2. For Pork Chops: Rub mixture evenly on both sides of chops. Place chops on a platter, cover with plastic wrap and refrigerate for 1 hour to overnight.
3. Remove chops, season with salt and pepper and rub each side lightly with oil.
4. Set clean, well-oiled grill to medium heat. When grill is hot, using tongs, place chops on grill. With grill lid open, cook until deep golden brown, about 4-6 minutes per side.
5. Reduce grill temperature to medium-low heat and cook until internal temperature reaches 160 degrees F, about 2-4 minutes. NOTE: Pork chops may look charred because of coffee in rub.
6. Remove chops from grill, place on serving platter and let rest for 10-15 minutes.
7. Serve with BUSH’S Bourbon and Brown Sugar Grillin’ Beans.
Ingredients
1 can BUSH'S® Bourbon and Brown Sugar Grillin’ Beans®
For Rub:
2 Tbsp finely ground coffee
1 tsp ground cumin
3 Tbsp chile powder
1 tsp ground black pepper
2 Tbsp light brown sugar
For Pork Chops:
4 (6 oz each) at least 1 inch thick bone-in pork chops
Salt and pepper
2 Tbsp vegetable oil
Method
1. For Rub: In small bowl mix together coffee, cumin, chile powder, pepper and brown sugar. Set aside.
2. For Pork Chops: Rub mixture evenly on both sides of chops. Place chops on a platter, cover with plastic wrap and refrigerate for 1 hour to overnight.
3. Remove chops, season with salt and pepper and rub each side lightly with oil.
4. Set clean, well-oiled grill to medium heat. When grill is hot, using tongs, place chops on grill. With grill lid open, cook until deep golden brown, about 4-6 minutes per side.
5. Reduce grill temperature to medium-low heat and cook until internal temperature reaches 160 degrees F, about 2-4 minutes. NOTE: Pork chops may look charred because of coffee in rub.
6. Remove chops from grill, place on serving platter and let rest for 10-15 minutes.
7. Serve with BUSH’S Bourbon and Brown Sugar Grillin’ Beans.
Bush's Best Beans
Bush’s® Bourbon & Brown Sugar Potato Topper with Apple
Ingredients
1 can (8.6 oz) BUSH'S® Bourbon & Brown Sugar Bean Pop-Top
2 medium sweet potatoes
Diced green apple
Shredded cheese
Bacon crumbles
Method
Preheat oven to 350 degrees. Bake potatoes for 45-60 minutes till fork-tender. I buy the microwave potatoes and follow the cooking instructions on the potatoes (7-14 minutes for 2 potatoes).
While potatoes are baking or in microwave, mix pop-top can of Bourbon & Brown Sugar beans and diced apple in a bowl.
Cut the potatoes in half. Scoop the filling onto each potato half and top with 1 tablespoon of your favorite shredded cheese and bacon crumbles.
Eat as is or broil or microwave until cheese melts.
Ingredients
1 can (8.6 oz) BUSH'S® Bourbon & Brown Sugar Bean Pop-Top
2 medium sweet potatoes
Diced green apple
Shredded cheese
Bacon crumbles
Method
Preheat oven to 350 degrees. Bake potatoes for 45-60 minutes till fork-tender. I buy the microwave potatoes and follow the cooking instructions on the potatoes (7-14 minutes for 2 potatoes).
While potatoes are baking or in microwave, mix pop-top can of Bourbon & Brown Sugar beans and diced apple in a bowl.
Cut the potatoes in half. Scoop the filling onto each potato half and top with 1 tablespoon of your favorite shredded cheese and bacon crumbles.
Eat as is or broil or microwave until cheese melts.
Bush's Best Beans
Three Bean Chili
Ingredients
2 cans (15 oz) BUSH'S® Black Beans
1 can (16 oz) BUSH'S® Dark Red Kidney Beans
1 can (16 oz) BUSH'S® Pinto Beans
2 lbs lean ground round beef
3 tsp chili powder
1 small yellow onion, chopped
1 small green pepper, chopped
1 can (14.5 oz) tomatoes
1 can (6 oz) tomato paste
1 1/2 tsp salt
1 teaspoon garlic salt
1/2 tsp ground pepper
1/2 tsp cumin
Cinnamon, to taste
Sour cream
Method
- Brown ground beef in heavy Dutch oven or soup pot.
- Add chili powder and mix well. Add onion and pepper to meat and cook for 2 minutes. Drain off
- excess grease.
- Stir in remaining ingredients except sour cream. Simmer on low heat for 10 minutes.
- Top with a dollop of sour cream.
Ingredients
2 cans (15 oz) BUSH'S® Black Beans
1 can (16 oz) BUSH'S® Dark Red Kidney Beans
1 can (16 oz) BUSH'S® Pinto Beans
2 lbs lean ground round beef
3 tsp chili powder
1 small yellow onion, chopped
1 small green pepper, chopped
1 can (14.5 oz) tomatoes
1 can (6 oz) tomato paste
1 1/2 tsp salt
1 teaspoon garlic salt
1/2 tsp ground pepper
1/2 tsp cumin
Cinnamon, to taste
Sour cream
Method
- Brown ground beef in heavy Dutch oven or soup pot.
- Add chili powder and mix well. Add onion and pepper to meat and cook for 2 minutes. Drain off
- excess grease.
- Stir in remaining ingredients except sour cream. Simmer on low heat for 10 minutes.
- Top with a dollop of sour cream.
Minute Maid®
Minute Maid Kiddie Spritzer
Ingredients
Smoothie:
16.9 oz. bottle Minute Maid Sparkling Mixed Berry or Fruit Punch
8 oz. can lemon-lime soda
1 cup Minute Maid Orange Juice
Fruit Kabobs:
½ slice orange, sliced thin
Green and/or red grapes
Pineapple chunks
Strawberries
Method
Combine all smoothie ingredients in a pitcher. Serve over ice if desired.
Thread fruit on wooden skewers. Chill or serve immediately with Kiddie Cocktail.
Ingredients
Smoothie:
16.9 oz. bottle Minute Maid Sparkling Mixed Berry or Fruit Punch
8 oz. can lemon-lime soda
1 cup Minute Maid Orange Juice
Fruit Kabobs:
½ slice orange, sliced thin
Green and/or red grapes
Pineapple chunks
Strawberries
Method
Combine all smoothie ingredients in a pitcher. Serve over ice if desired.
Thread fruit on wooden skewers. Chill or serve immediately with Kiddie Cocktail.
Community Coffee
Sweet & Spicy Chicken Wings
Ingredients
6 pounds Chicken wings (drumettes & flats)
4 cups Brewed Community® House Blend coffee, room temperature
1 cup Low-sodium soy sauce
1/2 cup Fresh lemon juice
12 Cloves garlic, minced
2 tbsps. Ground Community® House Blend coffee
1-1/2 tbsps. Ground chipotle chile pepper
2 tsps. Ground cumin
1 tsp. Kosher Salt
1 tsp. Ground black pepper
2 cups Honey, divided
4 Green onions, chopped
Method
In a large shallow container, combine chicken, brewed coffee, soy sauce, lemon juice and garlic. Refrigerate overnight.
Preheat oven to 350 degrees. Line 2 large rimmed baking sheets with foil. Place wire racks on top of foil.
In a small bowl, combine ground coffee, chile pepper, cumin, salt and black pepper.
Remove wings from marinade; discard marinade. Toss wings in ground coffee mixture and place on prepared racks.
Bake for 15 minutes. Remove wings from oven and brush with 1 cup honey. Bake 10 minutes more. Remove wings from oven and brush with 1/4 cup honey. Bake 5 minutes more. Let cool for 3 minutes. Drizzle wings with remaining 3/4 cup honey. Sprinkle with green onion just before serving.
Ingredients
6 pounds Chicken wings (drumettes & flats)
4 cups Brewed Community® House Blend coffee, room temperature
1 cup Low-sodium soy sauce
1/2 cup Fresh lemon juice
12 Cloves garlic, minced
2 tbsps. Ground Community® House Blend coffee
1-1/2 tbsps. Ground chipotle chile pepper
2 tsps. Ground cumin
1 tsp. Kosher Salt
1 tsp. Ground black pepper
2 cups Honey, divided
4 Green onions, chopped
Method
In a large shallow container, combine chicken, brewed coffee, soy sauce, lemon juice and garlic. Refrigerate overnight.
Preheat oven to 350 degrees. Line 2 large rimmed baking sheets with foil. Place wire racks on top of foil.
In a small bowl, combine ground coffee, chile pepper, cumin, salt and black pepper.
Remove wings from marinade; discard marinade. Toss wings in ground coffee mixture and place on prepared racks.
Bake for 15 minutes. Remove wings from oven and brush with 1 cup honey. Bake 10 minutes more. Remove wings from oven and brush with 1/4 cup honey. Bake 5 minutes more. Let cool for 3 minutes. Drizzle wings with remaining 3/4 cup honey. Sprinkle with green onion just before serving.
Community Coffee
Black Bean Queso Dip
Ingredients
1 tbsp. Olive oil
1 Small yellow onion, chopped
4 Cloves garlic, minced
2 (16-ounce) Cans refried black beans
1 (8-ounce) Package cream cheese, softened
2 tbsps. Ground Community® Breakfast Blend coffee
1 tsp. Ground cumin
1 tsp. Chili powder
1 (8-ounce) Block Monterey Jack cheese, shredded
1 Large tomato, chopped
1 Avocado, pitted and sliced
1/4 cup Fresh cilantro leaves
1 Large bag corn chip scoops
Method
Preheat oven to 350 degrees
In a large oven-proof skillet, heat oil over medium-high heat. Add onion and garlic; cook until tender, 4-6 minutes. Stir in beans, cream cheese, ground coffee, cumin and chili powder. Top with Monterey Jack cheese, leaving a border around edge of pan.
Bake until bubbly and cheese is melted, 20-25 minutes. Top with tomato, avocado and cilantro. Serve with corn chips.
Ingredients
1 tbsp. Olive oil
1 Small yellow onion, chopped
4 Cloves garlic, minced
2 (16-ounce) Cans refried black beans
1 (8-ounce) Package cream cheese, softened
2 tbsps. Ground Community® Breakfast Blend coffee
1 tsp. Ground cumin
1 tsp. Chili powder
1 (8-ounce) Block Monterey Jack cheese, shredded
1 Large tomato, chopped
1 Avocado, pitted and sliced
1/4 cup Fresh cilantro leaves
1 Large bag corn chip scoops
Method
Preheat oven to 350 degrees
In a large oven-proof skillet, heat oil over medium-high heat. Add onion and garlic; cook until tender, 4-6 minutes. Stir in beans, cream cheese, ground coffee, cumin and chili powder. Top with Monterey Jack cheese, leaving a border around edge of pan.
Bake until bubbly and cheese is melted, 20-25 minutes. Top with tomato, avocado and cilantro. Serve with corn chips.
Newman's Own
Campanella a la Rosa
Ingredients
1 Tbsp olive oil
4 cloves of garlic, minced
2-3 Italian sausages, casings removed
1 jar of Newman's Own® Marinara Pasta Sauce
1 cup red wine
¼ cup heavy cream
1/2 cup frozen peas, thawed
1 cup chopped fresh basil
fresh cracked pepper
freshly grated parmesan
1 pound campanelle or fusilli pasta
Method
Heat olive oil in deep pan over medium heat. Add minced garlic and sauté for 1 minute. Add sausage, breaking it up with a wooden spoon as it cooks. When the sausage is cooked, add pasta sauce and wine. Allow to simmer for about a half hour.
Meanwhile, cook pasta according to package directions. After sauce has simmered, add cream, peas and chopped fresh basil and pepper. Stir to combine. Add cooked pasta and stir to coat with sauce.
Top individual servings with grated parmesan.
Ingredients
1 Tbsp olive oil
4 cloves of garlic, minced
2-3 Italian sausages, casings removed
1 jar of Newman's Own® Marinara Pasta Sauce
1 cup red wine
¼ cup heavy cream
1/2 cup frozen peas, thawed
1 cup chopped fresh basil
fresh cracked pepper
freshly grated parmesan
1 pound campanelle or fusilli pasta
Method
Heat olive oil in deep pan over medium heat. Add minced garlic and sauté for 1 minute. Add sausage, breaking it up with a wooden spoon as it cooks. When the sausage is cooked, add pasta sauce and wine. Allow to simmer for about a half hour.
Meanwhile, cook pasta according to package directions. After sauce has simmered, add cream, peas and chopped fresh basil and pepper. Stir to combine. Add cooked pasta and stir to coat with sauce.
Top individual servings with grated parmesan.
Mazola®
Roasted Citrus Herb Turkey
Ingredients
1 medium orange
1 medium lemon
1 medium lime
2 tablespoons Mazola® Corn Oil
1-1/2 teaspoons crushed rosemary
1/2 teaspoon leaf thyme
1/4 teaspoon sea salt fine grind
1/4 teaspoon black medium grind pepper
1 medium onion, cut in quarters
1 fresh OR frozen turkey breast thawed, about 6 to 7 pounds
Method
Preheat oven to 350ºF.
Finely grate the orange, lemon and lime; place freshly grated peel in a small bowl.
Cut the orange, lemon and lime in half. Set one half of each of the fruits aside. Squeeze the remaining halves of each fruit into the bowl with the grated peel. Add oil, rosemary, thyme, salt and pepper to juice mixture and stir well.
Cut reserved fruit in half again. Place these chunks of fruit along with the onion quarters in a 13 x 9-inch baking pan. Place turkey on top.
Loosen skin with fingers and rub fruit juice and herb mixture under turkey skin and pour over top of turkey.
Cover with foil and bake for 2 hours. Remove foil and roast an additional 1 to 1-1/2 hours or until turkey reaches an internal temperature of 180ºF.
Remove turkey from roasting pan and let rest 20 minutes before carving. Garnish serving platter with additional citrus fruit, if desired.
Ingredients
1 medium orange
1 medium lemon
1 medium lime
2 tablespoons Mazola® Corn Oil
1-1/2 teaspoons crushed rosemary
1/2 teaspoon leaf thyme
1/4 teaspoon sea salt fine grind
1/4 teaspoon black medium grind pepper
1 medium onion, cut in quarters
1 fresh OR frozen turkey breast thawed, about 6 to 7 pounds
Method
Preheat oven to 350ºF.
Finely grate the orange, lemon and lime; place freshly grated peel in a small bowl.
Cut the orange, lemon and lime in half. Set one half of each of the fruits aside. Squeeze the remaining halves of each fruit into the bowl with the grated peel. Add oil, rosemary, thyme, salt and pepper to juice mixture and stir well.
Cut reserved fruit in half again. Place these chunks of fruit along with the onion quarters in a 13 x 9-inch baking pan. Place turkey on top.
Loosen skin with fingers and rub fruit juice and herb mixture under turkey skin and pour over top of turkey.
Cover with foil and bake for 2 hours. Remove foil and roast an additional 1 to 1-1/2 hours or until turkey reaches an internal temperature of 180ºF.
Remove turkey from roasting pan and let rest 20 minutes before carving. Garnish serving platter with additional citrus fruit, if desired.
Diamond of California
Walnut Pie Crust
Ingredients
2 1/2 cups walnuts
4 tablespoon unsalted butter, room temperature
3 tablespoon granulated sugar
1/2 teaspoon salt
Method
1. Place walnuts in a food processor and pulse until finely ground. Add the rest of the ingredients to the food processor and blend until mixture comes together into a soft dough.
2. Wrap the dough in plastic and refrigerate for at least one hour.
3. Press the dough into a 9-inch pie dish, covering the bottom and working the dough up the sizes of the dish. Use a fork to poke several holes in the dough. Put the prepared pie dish into the freeze for about 30 minutes.
4. Preheat the oven to 375. Bake for 12 to 15 minutes or until dough is golden brown. Cool completely before filling.
Ingredients
2 1/2 cups walnuts
4 tablespoon unsalted butter, room temperature
3 tablespoon granulated sugar
1/2 teaspoon salt
Method
1. Place walnuts in a food processor and pulse until finely ground. Add the rest of the ingredients to the food processor and blend until mixture comes together into a soft dough.
2. Wrap the dough in plastic and refrigerate for at least one hour.
3. Press the dough into a 9-inch pie dish, covering the bottom and working the dough up the sizes of the dish. Use a fork to poke several holes in the dough. Put the prepared pie dish into the freeze for about 30 minutes.
4. Preheat the oven to 375. Bake for 12 to 15 minutes or until dough is golden brown. Cool completely before filling.
Diamond of California
Walnut Crumble Banana Bread
Ingredients
Bread
2 1/2 cup all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cup sugar
1/2 cup unsalted butter at room temperature
2 eggs
3 ripe bananas
1/2 cup milk
1 teaspoon vanilla extract
Crumble
1 cup Diamond of California Chopped Walnuts, toasted
1/2 cup rolled oats
1/2 cup brown sugar
1/4 cup all-purpose flour
1/4 cup butter, melted
1 teaspoon salt
1 teaspoon cinnamon
Method
- Preheat the oven to 350. Grease a 9 by 5 loaf pan
- In a small bowl, combine the flour, baking soda and salt. Set aside.
- In the bowl of an electric mixer, cream together the sugar and butter until fluffy, then add the eggs, mix until combined. Mash the bananas with a fork, and then add to the mixing bowl. Pour in the milk and vanilla, then mix until combined.
- Pour the flour mixture into the mixer slowly. Mix until just combined.
- Pour the batter into the prepared pan. In a small bowl, combine all of the crumble ingredients. Use fingers to mix together and then spread evenly over the top of the batter.
- Bake for 1 hour before inverting onto a rack to cool.
Ingredients
Bread
2 1/2 cup all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cup sugar
1/2 cup unsalted butter at room temperature
2 eggs
3 ripe bananas
1/2 cup milk
1 teaspoon vanilla extract
Crumble
1 cup Diamond of California Chopped Walnuts, toasted
1/2 cup rolled oats
1/2 cup brown sugar
1/4 cup all-purpose flour
1/4 cup butter, melted
1 teaspoon salt
1 teaspoon cinnamon
Method
- Preheat the oven to 350. Grease a 9 by 5 loaf pan
- In a small bowl, combine the flour, baking soda and salt. Set aside.
- In the bowl of an electric mixer, cream together the sugar and butter until fluffy, then add the eggs, mix until combined. Mash the bananas with a fork, and then add to the mixing bowl. Pour in the milk and vanilla, then mix until combined.
- Pour the flour mixture into the mixer slowly. Mix until just combined.
- Pour the batter into the prepared pan. In a small bowl, combine all of the crumble ingredients. Use fingers to mix together and then spread evenly over the top of the batter.
- Bake for 1 hour before inverting onto a rack to cool.
Diamond of California
Diamond Nuts Pineapple Pecan Cheese Ball
Ingredients
2 8-ounce packages cream cheese, softened
1/3 cup finely diced red pepper
1/4 cup thinly sliced green onion
2 8-ounce cans crushed pineapple, very well-drained
2 teaspoons seasoned salt
2 teaspoons Worcestershire sauce
2 cups Diamond of California® Pecan Chips
Method
In a large bowl, mix together the first 6 ingredients and ½ cup of the pecans until thoroughly combined. Shape into a ball, cover and allow to chill in the refrigerator for at least 8 hours or preferably overnight.
Before serving, roll the cheese ball in the remaining pecans. Place on a platter and serve with crackers.
Ingredients
2 8-ounce packages cream cheese, softened
1/3 cup finely diced red pepper
1/4 cup thinly sliced green onion
2 8-ounce cans crushed pineapple, very well-drained
2 teaspoons seasoned salt
2 teaspoons Worcestershire sauce
2 cups Diamond of California® Pecan Chips
Method
In a large bowl, mix together the first 6 ingredients and ½ cup of the pecans until thoroughly combined. Shape into a ball, cover and allow to chill in the refrigerator for at least 8 hours or preferably overnight.
Before serving, roll the cheese ball in the remaining pecans. Place on a platter and serve with crackers.
Eckrich
Buffalo Turkey Smoked Sausage Dip
Ingredients
MEAT
1 package Eckrich Turkey Smoked Sausage, finely diced
PRODUCE
Handful celery, diced small
Carrots, for dipping
Celery sticks, for dipping
DAIRY
1 tub cream cheese
5 tablespoons sour cream
Handful blue cheese crumbles
PANTRY
4 tablespoons hot sauce, or more if you like things spicy
Corn chips, for dipping
Method
- LIGHTLY BROWN: Sausage in skillet or medium pot.
- REDUCE HEAT, STIR IN: Cream cheese, sour cream and hot sauce until smooth.
- TOP: With blue cheese and celery right before serving.
- DIP AND MUNCH: Carrots, celery, or chips.
- REPEAT: Step 4 until the delicious dip has been wiped clean from the bowl.
Ingredients
MEAT
1 package Eckrich Turkey Smoked Sausage, finely diced
PRODUCE
Handful celery, diced small
Carrots, for dipping
Celery sticks, for dipping
DAIRY
1 tub cream cheese
5 tablespoons sour cream
Handful blue cheese crumbles
PANTRY
4 tablespoons hot sauce, or more if you like things spicy
Corn chips, for dipping
Method
- LIGHTLY BROWN: Sausage in skillet or medium pot.
- REDUCE HEAT, STIR IN: Cream cheese, sour cream and hot sauce until smooth.
- TOP: With blue cheese and celery right before serving.
- DIP AND MUNCH: Carrots, celery, or chips.
- REPEAT: Step 4 until the delicious dip has been wiped clean from the bowl.
Eckrich
Eckrich® Grilled Kabobs with Smoked Sausage and Veggies
Ingredients
1 package Eckrich® Lower Sodium Smoked Sausage
1 medium zucchini
2 large red bell peppers
2 large yellow bell peppers
1 large red onion
6 wooden skewers
Grilling spray
Method
Colorful vegetables sit alongside tasty lower sodium smoked sausage for a delicious kabob.
Soak skewers in water for 1 hour.
Spray grill and preheat to medium heat.
Cut smoked sausage diagonally into 1-inch pieces.
Slice zucchini, red and yellow bell peppers, and onion into ½-inch pieces.
Thread smoked sausage, peppers, zucchini, and onion onto the skewers.
Grill kabobs until sausage is hot and vegetables are tender, about 5 minutes per side.
Remove from grill and serve immediately.
Ingredients
1 package Eckrich® Lower Sodium Smoked Sausage
1 medium zucchini
2 large red bell peppers
2 large yellow bell peppers
1 large red onion
6 wooden skewers
Grilling spray
Method
Colorful vegetables sit alongside tasty lower sodium smoked sausage for a delicious kabob.
Soak skewers in water for 1 hour.
Spray grill and preheat to medium heat.
Cut smoked sausage diagonally into 1-inch pieces.
Slice zucchini, red and yellow bell peppers, and onion into ½-inch pieces.
Thread smoked sausage, peppers, zucchini, and onion onto the skewers.
Grill kabobs until sausage is hot and vegetables are tender, about 5 minutes per side.
Remove from grill and serve immediately.
Kellogg's®
Kellogg's Corn Flakes™ Banana Bread
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups mashed, ripe bananas
- 2 1/2 cups Kellogg's Corn Flakes® cereal
- 1/2 cup butter or margarine, softened
- 3/4 cup sugar
- 2 eggs
- 1/2 cup coarsely chopped walnuts
Method
1. Stir together flour, baking powder, soda and salt. Set aside.
2. In medium mixing bowl, combine bananas and KELLOGG'S CORN FLAKES cereal. Let stand 5 minutes or until cereal softens. Beat well.
3. In large mixing bowl, beat margarine and sugar until combined. Add eggs. Beat well. Mix in cereal mixture and nuts. Stir in flour mixture. Spread batter evenly in 9 x 5 x 3-inch loaf pan coated with cooking spray.
4. Bake at 350° F about 1 hour or until wooden pick inserted near center comes out clean. Let cool 10 minutes before removing from pan. Cool completely before slicing. Wrap with plastic wrap.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups mashed, ripe bananas
- 2 1/2 cups Kellogg's Corn Flakes® cereal
- 1/2 cup butter or margarine, softened
- 3/4 cup sugar
- 2 eggs
- 1/2 cup coarsely chopped walnuts
Method
1. Stir together flour, baking powder, soda and salt. Set aside.
2. In medium mixing bowl, combine bananas and KELLOGG'S CORN FLAKES cereal. Let stand 5 minutes or until cereal softens. Beat well.
3. In large mixing bowl, beat margarine and sugar until combined. Add eggs. Beat well. Mix in cereal mixture and nuts. Stir in flour mixture. Spread batter evenly in 9 x 5 x 3-inch loaf pan coated with cooking spray.
4. Bake at 350° F about 1 hour or until wooden pick inserted near center comes out clean. Let cool 10 minutes before removing from pan. Cool completely before slicing. Wrap with plastic wrap.
Kellogg's®
Kellogg's® Orange Zucchini Cake
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup sugar
1/3 cup vegetable oil
2 eggs
1 cup Kellogg's Raisin Bran® cereal
1 1/2 teaspoons grated orange peel
1 teaspoon vanilla
1 cup grated zucchini
1/2 cup chopped nuts
Method
1. Combine flour, baking powder, soda, salt, cinnamon, and nutmeg. Set aside.
2. In large mixing bowl, beat sugar, oil and eggs until well combined. Stir in KELLOGG'S RAISIN BRAN cereal, orange peel, vanilla, zucchini and nuts. Add flour mixture, mixing until thoroughly combined. Spread evenly in 9 x 9 x 2-inch baking pan coated with cooking spray.
3. Bake at 350°F for 35 minutes or until tests done. Cool completely. Serve sprinkled with powdered sugar, if desired.
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup sugar
1/3 cup vegetable oil
2 eggs
1 cup Kellogg's Raisin Bran® cereal
1 1/2 teaspoons grated orange peel
1 teaspoon vanilla
1 cup grated zucchini
1/2 cup chopped nuts
Method
1. Combine flour, baking powder, soda, salt, cinnamon, and nutmeg. Set aside.
2. In large mixing bowl, beat sugar, oil and eggs until well combined. Stir in KELLOGG'S RAISIN BRAN cereal, orange peel, vanilla, zucchini and nuts. Add flour mixture, mixing until thoroughly combined. Spread evenly in 9 x 9 x 2-inch baking pan coated with cooking spray.
3. Bake at 350°F for 35 minutes or until tests done. Cool completely. Serve sprinkled with powdered sugar, if desired.
Kellogg's®
Kellogg's® Special K® French Toast
Ingredients
1 egg, slightly beaten
2 tablespoons milk
1/2 teaspoon vanilla
1 cup Kellogg’s® Special K® Cereal Original
1/2 small ripe banana, sliced
2 tablespoons sugar-free maple-flavored syrup or maple syrup
Method
1. In 2-cup, microwave-safe bowl lightly beat together egg, milk and vanilla. Stir in KELLOGG’S SPECIAL K Cereal Original. Microwave at high for 45 seconds to 1 1/2 minutes or until knife inserted into center comes out clean. Slide onto serving plate, if desired.
2. Slice banana on top of cereal mixture. Drizzle with syrup. Serve immediately.
Microwave cooking times may vary.
Ingredients
1 egg, slightly beaten
2 tablespoons milk
1/2 teaspoon vanilla
1 cup Kellogg’s® Special K® Cereal Original
1/2 small ripe banana, sliced
2 tablespoons sugar-free maple-flavored syrup or maple syrup
Method
1. In 2-cup, microwave-safe bowl lightly beat together egg, milk and vanilla. Stir in KELLOGG’S SPECIAL K Cereal Original. Microwave at high for 45 seconds to 1 1/2 minutes or until knife inserted into center comes out clean. Slide onto serving plate, if desired.
2. Slice banana on top of cereal mixture. Drizzle with syrup. Serve immediately.
Microwave cooking times may vary.
Southern Recipe Small Batch
Pork Rind Meatballs & Zucchini Noodles
Ingredients
1 cup Southern Recipe Small Batch Pork Rinds, crushed
1 ½ pound ground beef, or turkey
¾ cup plain almond milk
2 large egg
1 cup Parmesan cheese, grated
1 small onion, chopped
2 clove garlic, finely minced
Method
1. Mix all ingredients, form into 1.5" balls and place on baking sheet.
2. Baked at 400°F for 15-20 minutes.
Ingredients
1 cup Southern Recipe Small Batch Pork Rinds, crushed
1 ½ pound ground beef, or turkey
¾ cup plain almond milk
2 large egg
1 cup Parmesan cheese, grated
1 small onion, chopped
2 clove garlic, finely minced
Method
1. Mix all ingredients, form into 1.5" balls and place on baking sheet.
2. Baked at 400°F for 15-20 minutes.
Fairlife
Fairlife® Banana Bread with Streusel Topping
Ingredients
1/4 cup, fairlife® 2% ultra-filtered milk
1/2 cup raw shelled pumpkin seeds (pepitas)
2 teaspoons packed light or dark brown sugar
2 teaspoons poppy seeds
1/8 teaspoon kosher salt
1 tablespoon unsalted butter, melted and cooled
1/2 cup (1 stick) unsalted butter, softened, plus more for greasing pan
1 2/3 cups unbleached all-purpose flour, plus more for pan
1 1/2 cups mashed very ripe bananas (about 3 medium or 2 large)
1 teaspoon vanilla extract
4 teaspoons instant espresso powder (regular or decaf)
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher or sea salt
1/3 cup plus 1 tablespoon packed light or dark brown sugar
1 large egg, lightly beaten
Method
for streusel topping: preheat oven to 350ºf with rack in middle. spread pepitas on a baking sheet and bake until lightly toasted, about 5 minutes. remove from oven and let cool, then coarsely chop. in a bowl, mix cooled pepitas with sugar, poppy seeds and salt, until sugar is incorporated. stir in butter. set aside. (leave oven on.)
for banana bread: grease a 9×5-inch loaf pan with butter and dust with flour, tapping out any excess.
stir together bananas, fairlife ultra-filtered milk and vanilla in a medium bowl. in a large bowl, whisk together flour, espresso, baking powder, baking soda and salt.
using an electric mixer, beat butter and sugar on medium speed in another large bowl until light and fluffy, about 5 minutes. add egg and beat until combined. add banana mixture and beat until combined. add dry ingredients in 2 additions, beating on low after each addition and scraping down sides of bowl as necessary until fully incorporated. transfer batter to prepared pan and smooth top with spatula. sprinkle with streusel topping.
bake, rotating once halfway through, until sides are starting to pull away from pan, and a tester inserted into center of bread comes out clean, 1 hour to 1 hour 10 minutes. cool in pan on a wire rack, 15 minutes. run a butter knife around edges of loaf, then carefully invert onto a plate (some streusel will fall off; you can sprinkle it
note: to quickly ripen bananas before baking, bake them unpeeled on a baking sheet, at 250ºf, until soft, 15 to 20 minutes. let cool before peeling.
Ingredients
1/4 cup, fairlife® 2% ultra-filtered milk
1/2 cup raw shelled pumpkin seeds (pepitas)
2 teaspoons packed light or dark brown sugar
2 teaspoons poppy seeds
1/8 teaspoon kosher salt
1 tablespoon unsalted butter, melted and cooled
1/2 cup (1 stick) unsalted butter, softened, plus more for greasing pan
1 2/3 cups unbleached all-purpose flour, plus more for pan
1 1/2 cups mashed very ripe bananas (about 3 medium or 2 large)
1 teaspoon vanilla extract
4 teaspoons instant espresso powder (regular or decaf)
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher or sea salt
1/3 cup plus 1 tablespoon packed light or dark brown sugar
1 large egg, lightly beaten
Method
for streusel topping: preheat oven to 350ºf with rack in middle. spread pepitas on a baking sheet and bake until lightly toasted, about 5 minutes. remove from oven and let cool, then coarsely chop. in a bowl, mix cooled pepitas with sugar, poppy seeds and salt, until sugar is incorporated. stir in butter. set aside. (leave oven on.)
for banana bread: grease a 9×5-inch loaf pan with butter and dust with flour, tapping out any excess.
stir together bananas, fairlife ultra-filtered milk and vanilla in a medium bowl. in a large bowl, whisk together flour, espresso, baking powder, baking soda and salt.
using an electric mixer, beat butter and sugar on medium speed in another large bowl until light and fluffy, about 5 minutes. add egg and beat until combined. add banana mixture and beat until combined. add dry ingredients in 2 additions, beating on low after each addition and scraping down sides of bowl as necessary until fully incorporated. transfer batter to prepared pan and smooth top with spatula. sprinkle with streusel topping.
bake, rotating once halfway through, until sides are starting to pull away from pan, and a tester inserted into center of bread comes out clean, 1 hour to 1 hour 10 minutes. cool in pan on a wire rack, 15 minutes. run a butter knife around edges of loaf, then carefully invert onto a plate (some streusel will fall off; you can sprinkle it
note: to quickly ripen bananas before baking, bake them unpeeled on a baking sheet, at 250ºf, until soft, 15 to 20 minutes. let cool before peeling.
Mars Wrigley Confectionary
M&M’s Game Day Cinnamon Bun Monkey Bread
Ingredients
2 cups M&M’S Peanut Milk Chocolate Candies, divided
3/4 cup butter, melted
3/4 cup firmly packed brown sugar
1/4 cup granulated sugar
1 tsp ground cinnamon
2 cans (12 oz each) refrigerated large biscuits
1/4 cans (12 oz each) refrigerated large biscuits
2 tsp milk (approx.)
Method
Preheat oven to 350 F. Grease large Bundt pan; set aside. Coarsely chop 1/4 cup M&M’S; set aside.
In bowl, whisk together butter, brown sugar, granulated sugar and cinnamon until well combined.
Separate dough into individual biscuits; cut each biscuit into quarters. Wrap each piece of dough around 2 M&M’S, pinching seam to enclose candy.
Dip balls in butter mixture, shaking off excess. Arrange in prepared pan; scatter remaining whole M&M’S among balls.
Bake for 30 to 35 minutes or until golden brown. Let cool in pan for 10 minutes. Turn out onto serving platter.
Whisk icing sugar with enough milk until thickened but still until pourable; drizzle over top. Sprinkle with chopped M&M’S. Serve warm.
Tips:
• Make-ahead: Bake and turn out monkey bread up to 6 hours in advance. Warm in 300 F oven for 10 minutes before drizzling with glaze and sprinkling with chopped M&M’S.
• Just as delicious made with M&M’S Milk Chocolate Candies.
Ingredients
2 cups M&M’S Peanut Milk Chocolate Candies, divided
3/4 cup butter, melted
3/4 cup firmly packed brown sugar
1/4 cup granulated sugar
1 tsp ground cinnamon
2 cans (12 oz each) refrigerated large biscuits
1/4 cans (12 oz each) refrigerated large biscuits
2 tsp milk (approx.)
Method
Preheat oven to 350 F. Grease large Bundt pan; set aside. Coarsely chop 1/4 cup M&M’S; set aside.
In bowl, whisk together butter, brown sugar, granulated sugar and cinnamon until well combined.
Separate dough into individual biscuits; cut each biscuit into quarters. Wrap each piece of dough around 2 M&M’S, pinching seam to enclose candy.
Dip balls in butter mixture, shaking off excess. Arrange in prepared pan; scatter remaining whole M&M’S among balls.
Bake for 30 to 35 minutes or until golden brown. Let cool in pan for 10 minutes. Turn out onto serving platter.
Whisk icing sugar with enough milk until thickened but still until pourable; drizzle over top. Sprinkle with chopped M&M’S. Serve warm.
Tips:
• Make-ahead: Bake and turn out monkey bread up to 6 hours in advance. Warm in 300 F oven for 10 minutes before drizzling with glaze and sprinkling with chopped M&M’S.
• Just as delicious made with M&M’S Milk Chocolate Candies.
Pompeian
Beef Tenderloin with Demi-Glace and Crisp Vegetables
Ingredients
2 Tablespoons Pompeian Robust Extra Virgin Olive Oil
2 teaspoons kosher salt
2 teaspoons freshly cracked black pepper
1 pound peeled pearl onions
4 pound haricots verts
2 Tablespoons Pompeian Organic Extra Virgin Olive Oil
1/2 cup walnuts
1/2 cup watercress
Method
Preheat oven to 350 °F.
Bring a cast iron skillet to medium-high heat and lightly brush tenderloin with Pompeian Robust Extra Virgin Olive Oil. Season with kosher salt and pepper, then sear the tenderloin until evenly browned all over. You may have to keep turning to ensure that the meat is browned on all sides.
Remove tenderloin from heat and place directly into the oven with pearl onions. Roast for 15 minutes per pound for a perfect medium-rare (approximately 1 hour), remove from oven and allow to rest for 10 minutes before slicing.
Steam haricots verts for 5-8 minutes and arrange around sliced tenderloin and pearl onions on a platter.
Drizzle with Pompeian Organic Extra Virgin Olive Oil, walnuts, watercress and serve.
Ingredients
2 Tablespoons Pompeian Robust Extra Virgin Olive Oil
2 teaspoons kosher salt
2 teaspoons freshly cracked black pepper
1 pound peeled pearl onions
4 pound haricots verts
2 Tablespoons Pompeian Organic Extra Virgin Olive Oil
1/2 cup walnuts
1/2 cup watercress
Method
Preheat oven to 350 °F.
Bring a cast iron skillet to medium-high heat and lightly brush tenderloin with Pompeian Robust Extra Virgin Olive Oil. Season with kosher salt and pepper, then sear the tenderloin until evenly browned all over. You may have to keep turning to ensure that the meat is browned on all sides.
Remove tenderloin from heat and place directly into the oven with pearl onions. Roast for 15 minutes per pound for a perfect medium-rare (approximately 1 hour), remove from oven and allow to rest for 10 minutes before slicing.
Steam haricots verts for 5-8 minutes and arrange around sliced tenderloin and pearl onions on a platter.
Drizzle with Pompeian Organic Extra Virgin Olive Oil, walnuts, watercress and serve.
Food Network®
Easter Dinner on Two Sheet Pans
Ingredients
1 cup all-purpose flour, plus more for dusting (see Cook's Note)
3 tablespoons Parmesan
1 1/2 teaspoons baking powder
1/2 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
1 3/4 cup heavy cream, plus more for brushing biscuits
1 pound medium carrots, peeled
2 tablespoons unsalted butter, plus more for greasing pan
2 small bunches thick asparagus, tough ends snapped off, bottom half of stalks peeled (about 1 1/2 pounds
1 tablespoon extra-virgin olive oil
1 pound Yukon Gold potatoes (about 2)
1 small clove garlic, minced
2 tablespoons orange marmalade
1/2 cup shredded Gruyere cheese (about 1 1/2 ounces)
Three 7- to 8-ounce ham steaks, halved crosswise
2 tablespoons dark brown sugar
3 slices canned pineapple in heavy syrup, plus 1 teaspoon of the syrup
3 maraschino cherries, halved (optional)
6 whole cloves
1 hard-boiled egg
4 lemon wedges
Mustard, for serving
Method
Special equipment: 2 sheet pans (18 by 13 inches each) and a mandoline or vegetable slicer
Position the oven racks in the upper and lower thirds of the oven and
preheat to 425 degrees F.
Make the scones. Whisk the flour, 1 tablespoon of the parmesan, the baking
powder, 1/4 teaspoon of the thyme, 1/4 teaspoon of salt and 1/4 teaspoon
black pepper together in a large bowl. Add 3/4 cup of the cream and stir with
a wooden spoon until the dough just comes together. Gather the dough into a ball, transfer it to a floured surface and pat into a 1-inch-thick square. Cut into 4 equal-sized square biscuits, reshaping if necessary, and transfer to a plate to chill.
Cut the carrots into 1 1/2-inch chunks on the bias, halving any larger pieces to keep them all roughly the same size.
Line one sheet pan with parchment paper and spread the carrots on half. Melt 2 tablespoons of butter in a small bowl in the microwave. Drizzle the carrots with the butter and 1/2 teaspoon salt and toss to coat. On the other side of the tray, toss the asparagus with 1 tablespoon olive oil, 1/4 teaspoon salt and some pepper and spread it evenly. Bake on the bottom rack until the vegetables are just beginning to become tender, 15 minutes.
Meanwhile, slice the potatoes into 1/8-inch-thick rounds with a mandoline or a vegetable slicer and place in a medium skillet with a lid. Stir the remaining 1 cup heavy cream, the garlic, the remaining 1/4 teaspoon chopped thyme, 3/4 teaspoon salt and a pinch of pepper together in a measuring cup or bowl and pour over the potatoes. Bring to a boil over medium heat, cover the pan, and lower the heat to maintain a simmer. Cook, stirring only occasionally, until the potatoes are tender when pierced with the tip of a paring knife and the cream has thickened, 10 to 12 minutes. Remove from heat and set aside, covered.
Remove the carrots from the oven and spoon the marmalade over them, stirring until completely coated. Turn the asparagus spears and return the baking sheet to the oven.
Butter 1/3 of the clean sheet pan. Spoon half the potato slices into an even, overlapping layer on the buttered area and sprinkle evenly with 1 tablespoon of the Parmesan. Top with the remaining potato slices, spoon any remaining cream over, and sprinkle with the Gruyere and remaining tablespoon of Parmesan.
Arrange the ham slices in a single overlapping layer down the center of the sheet pan, leaving an empty space for the biscuits. Mix the brown sugar and pineapple syrup together in a small bowl and heat in the microwave for 30 second increments, stirring in between until the sugar has melted. Spoon the glaze onto the ham slices and spread it with the back of a spoon to cover. Cut the pineapple rings in half and lay a piece on top of each ham slice. If using, place a maraschino cherry half in the center of each pineapple slice and pin it down with a clove. If not, pin the pineapple to the ham with the clove.
Evenly space the chilled biscuits on the tray and brush the tops with cream. Place the tray on the higher rack of the oven. Cook both trays until the potatoes are brown and crusty on top, the carrots are glazed and fully cooked, the asparagus is tender and lightly browned, the scones are golden, and the ham and pineapple are warmed through, about 20 minutes.
To serve: Stir the carrots and grate the hard-boiled egg over the asparagus. Divide evenly among 4 plates. Serve with lemon wedges and mustard on the side.
Ingredients
1 cup all-purpose flour, plus more for dusting (see Cook's Note)
3 tablespoons Parmesan
1 1/2 teaspoons baking powder
1/2 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
1 3/4 cup heavy cream, plus more for brushing biscuits
1 pound medium carrots, peeled
2 tablespoons unsalted butter, plus more for greasing pan
2 small bunches thick asparagus, tough ends snapped off, bottom half of stalks peeled (about 1 1/2 pounds
1 tablespoon extra-virgin olive oil
1 pound Yukon Gold potatoes (about 2)
1 small clove garlic, minced
2 tablespoons orange marmalade
1/2 cup shredded Gruyere cheese (about 1 1/2 ounces)
Three 7- to 8-ounce ham steaks, halved crosswise
2 tablespoons dark brown sugar
3 slices canned pineapple in heavy syrup, plus 1 teaspoon of the syrup
3 maraschino cherries, halved (optional)
6 whole cloves
1 hard-boiled egg
4 lemon wedges
Mustard, for serving
Method
Special equipment: 2 sheet pans (18 by 13 inches each) and a mandoline or vegetable slicer
Position the oven racks in the upper and lower thirds of the oven and
preheat to 425 degrees F.
Make the scones. Whisk the flour, 1 tablespoon of the parmesan, the baking
powder, 1/4 teaspoon of the thyme, 1/4 teaspoon of salt and 1/4 teaspoon
black pepper together in a large bowl. Add 3/4 cup of the cream and stir with
a wooden spoon until the dough just comes together. Gather the dough into a ball, transfer it to a floured surface and pat into a 1-inch-thick square. Cut into 4 equal-sized square biscuits, reshaping if necessary, and transfer to a plate to chill.
Cut the carrots into 1 1/2-inch chunks on the bias, halving any larger pieces to keep them all roughly the same size.
Line one sheet pan with parchment paper and spread the carrots on half. Melt 2 tablespoons of butter in a small bowl in the microwave. Drizzle the carrots with the butter and 1/2 teaspoon salt and toss to coat. On the other side of the tray, toss the asparagus with 1 tablespoon olive oil, 1/4 teaspoon salt and some pepper and spread it evenly. Bake on the bottom rack until the vegetables are just beginning to become tender, 15 minutes.
Meanwhile, slice the potatoes into 1/8-inch-thick rounds with a mandoline or a vegetable slicer and place in a medium skillet with a lid. Stir the remaining 1 cup heavy cream, the garlic, the remaining 1/4 teaspoon chopped thyme, 3/4 teaspoon salt and a pinch of pepper together in a measuring cup or bowl and pour over the potatoes. Bring to a boil over medium heat, cover the pan, and lower the heat to maintain a simmer. Cook, stirring only occasionally, until the potatoes are tender when pierced with the tip of a paring knife and the cream has thickened, 10 to 12 minutes. Remove from heat and set aside, covered.
Remove the carrots from the oven and spoon the marmalade over them, stirring until completely coated. Turn the asparagus spears and return the baking sheet to the oven.
Butter 1/3 of the clean sheet pan. Spoon half the potato slices into an even, overlapping layer on the buttered area and sprinkle evenly with 1 tablespoon of the Parmesan. Top with the remaining potato slices, spoon any remaining cream over, and sprinkle with the Gruyere and remaining tablespoon of Parmesan.
Arrange the ham slices in a single overlapping layer down the center of the sheet pan, leaving an empty space for the biscuits. Mix the brown sugar and pineapple syrup together in a small bowl and heat in the microwave for 30 second increments, stirring in between until the sugar has melted. Spoon the glaze onto the ham slices and spread it with the back of a spoon to cover. Cut the pineapple rings in half and lay a piece on top of each ham slice. If using, place a maraschino cherry half in the center of each pineapple slice and pin it down with a clove. If not, pin the pineapple to the ham with the clove.
Evenly space the chilled biscuits on the tray and brush the tops with cream. Place the tray on the higher rack of the oven. Cook both trays until the potatoes are brown and crusty on top, the carrots are glazed and fully cooked, the asparagus is tender and lightly browned, the scones are golden, and the ham and pineapple are warmed through, about 20 minutes.
To serve: Stir the carrots and grate the hard-boiled egg over the asparagus. Divide evenly among 4 plates. Serve with lemon wedges and mustard on the side.
