Entries for the 'All Recipes' Category

• ¼ cup (1/2 stick) butter or margarine
• ¾ cup quick-cooking or old-fashioned oats, uncooked
• ½ cup all-purpose flour
• ½ cup firmly packed light brown sugar
• ½ cup chopped pecans, if desired
• ½ teaspoon ground cinnamon
• 2 (21-ounce) cans cherry pie filling
• 1 (9-ounce) prepared graham cracker crust (10-inch)

1. Melt butter in medium saucepan. Remove from heat and stir in oats, flour, brown sugar, pecans, if desired, and cinnamon. Spoon pie filling into crust. Sprinkle oats mixture over top. Place pie on a baking sheet.
2. Bake in a preheated 375-degree oven 40 to 45 minutes, or until topping is golden brown. Cool on wire rack, then refrigerate at least 4 hours before serving.

• 1 Cup Rejuv Cranberry Juice Cocktail RFS Item # 14738
• 2 Teaspoons sugar
• 1 Teaspoon cornstarch
• 1/4 Cup raspberry vinegar
• 1 Cup frozen raspberries in syrup

1. Heat cranberry juice to a boil, stir in sugar and cornstarch and cook to thicken. Cool. Add raspberry vinegar and frozen raspberries. Cover and hold for service.

• 1/2 Cup hazelnuts
• 4 Cups spinach leaves, cleaned, dried, and stemmed

1. In a preheated 375-degrees F oven, toast hazelnuts for about 10 minutes. Allow to cool. Coarsely chop. Cover and reserve for service.
2. Prepare spinach by tearing into bite sized pieces. Cover and refrigerate for service.

Parmesan Shells

• EverLight Gold Food Release Spray RFS Item # 14708
• 1-1/3 Cups Parmesan cheese, coarsely grated
• 1 Cup Parmesan cheese, finely grated

1. Prepare Parmesan shell by spraying an 8-inch nonstick sauté pan with EverLight Gold. Heat pan over medium heat.
2. For each shell, add 1/3 cup coarsely grated Parmesan to the bottom of the sauté pan, distributing the cheese evenly across the pan. Allow the cheese to bubble for about 30 seconds before adding an additional 1/4-cup of finely grated Parmesan.
3. When the cheese starts to turn golden brown, remove from the pan and place over a mold or a small stainless steel bowl. Allow to cool.

• 1 Pound Cobblestone Market Smoked Turkey Breast RFS Item # 42758 cut into 1/2-inch cubes 

1. Toss spinach, turkey and hazelnuts in a bowl.
2. Divide salad among the cooled Parmesan shells. Serve the dressing on the side. Serve immediately.

 Cajun Scallops with Lemon Herb Sauce

• 1 c. Cornmeal
• 2/3 c. Culinary Secrets Cajun Seasoning RFS Item 28622
• 1-1/2 lb. Hidden Bay 10-20 Sea Scallops RFS Item 53200
• 2 Tbsp. cooking oil

Lemon Herb Sauce:

• 1 c. Plain yogurt
• 1 c. Sour cream
• 2 Tbsp. Katy’s Kitchen Lemon Juice - RFS Item 12790
• 2 Tbsp. Culinary Secrets Salt & MSG-Free All-Purpose Herb     Seasoning RFS Item 13722
• 1/2 tsp. Culinary Secrets Granulated Garlic - RFS Item 24210
• 8 oz. Cucumber: cut into 2-inch sticks

 Directions

1. Combine cornmeal and Culinary Secrets Cajun Seasoning.
2. Dredge scallops in cornmeal.
3. Heat oil in sauté pan.
4. Add scallops and cook 5 minutes until browned and cooked through.
5. Combine yogurt, sour cream, lemon juice, Culinary Secrets Salt & MSG-Free All-Purpose Herb Seasoning and Culinary Secrets Granulated Garlic.
6. Serve scallops with Lemon Herb Sauce and cucumber sticks.

Ingredients

• 1/2 cup Cornstarch
• 1 tsp. Culinary Secrets® Cayenne Pepper: RFS Item # 10508
• 3/4 tsp. Salt
• 1/2 tsp. Culinary Secrets® Ground White Pepper: RFS Item # 24120
• 1/2 tsp. Culinary Secrets® Regular Ground Black Pepper: RFS Item # 24108
• 3 Large Eggs – whites only
• 2 cups Coconut, shredded, sweetened
• 1-1/2 lbs. SilverBrook Clipped Chicken tenders: RFS Item # 20814
• 1 cup Spicy Apricot Dipping Sauce
• EverFry Clear Oil: RFS Item # 16198

1. Spicy Apricot Dipping Sauce
Combine 1 cup Apricot preserves, 1 tsp. Culinary Secrets® Crushed Red Pepper and 1 Tbsp. of Red wine in saucepan; heat through.
2. Mix cornstarch, Culinary Secrets® Cayenne Pepper, salt, Culinary Secrets® Ground White Pepper and Regular Grind Black Pepper in a shallow bowl; set aside.
3. Beat egg whites in medium size mixing bowl until frothy.
4. Place coconut in a shallow bowl.
5. Dredge SilverBrook chicken tenders in cornstarch mixture; shake off excess. Dip chicken in egg whites, then press chicken into coconut. Turn over and press into coconut again to coat both sides.
6. Deep fry chicken at 350°F until cooked through, about 2 to 3 minutes.
7. Drain. Serve hot with Spicy Apricot Dipping Sauce.

Chicken Salad Wraps with Dried Cherries

Ingredients

24 cups SilverBrook Fully Cooked 1/2" Diced White Meat Chicken 
            RFS Item 61972
8 cups celery, diced
4 cups almonds, silvered
16 cups dried tart cherries
4 cups Culinary Secrets Real Mayonnaise
          RFS Item 17480
4 cups plain, non-fat yogurt
8 tsp. Culinary Secrets Whole Tarragon Leaves, crumbled
         RFS Item 24172
5 tsp. salt
Culinary Secrets Ground Black Pepper, to taste
    RFS Item 24116 (Cafe Grind, 20 Mesh)
48 Markon Ready Set Serve Clean & Trim Romaine Lettuce Leaves
    RFS Item 76205
48 San Pablo 10-inch Flour Tortillas
    RFS Item 67728

Directions

1. Combine chicken, dried cherries, celery and almonds; mix well. Whisk together mayonnaise and yogurt, pour over chicken. Add tarragon, salt and pepper. Mix well. Cover and let chill 2 to 3 hours to blend flavors.
2. Place one romaine lettuce leaf on top of each tortilla. Top with 3/4 cup chicken salad. Roll tightly and wrap in deli paper. Sandwich can be wrapped and chilled 2 hours before serving.

Yield: 36 cups chicken salad; 48 servings

• 1 lb. Villa Frizzoni Beef Pizza Topping, thawed RFS Item 53050
• 1 lb. Villa Frizzoni Pork Pizza Topping w/ Chorizo Seasonings, thawed RFS Item E6062
• 56 oz Tomatoes, canned, diced, do not drain
• 48 oz. Tomato juice
• 32 oz. Dark red kidney beans, drained and rinsed
• 2 Onions, chopped
• 1 Bell Pepper, red, chopped
• 1 tsp. Culinary Secrets Garlic, minced RFS Item 25116
• 1 tsp. Culinary Secrets Oregano, flaked RFS Item 24618
• 1/2 tsp. Culinary Secrets cayenne pepper RFS Item 10508
• 1 lb CobbleStone Market Monterey Jack cheese, shredded RFS Item70122
• 2-4 Lime slices

• Blue cheese, crumbled 8 oz. (2 cups)
• Butter, softened 4 oz. (1/2 cup)
• Culinary Secrets Northwoods Steak Seasoning 2 Tsp. RFS Item # 28758
• Walnuts, chopped and toasted 2 oz. (1/2 cup)
• Steaks, New York strip, 8 oz. 8 each
• Culinary Secrets Northwoods Steak Seasoning 2 Tbsp. RFS Item # 28758

Pork Loin with Calypso Cherry Sauce

8 Servings

Ingredients

4 lbs.     -Pork tenderloins

Villa Frizzoni Pizza Sostanza

Ingredients

1-14 inch pizza shell
8 oz. Bountiful Harvest Fancy Tomato Puree 
        RFS Item 12048
1 tsp. Culinary Secrets Ground Oregano
         RFS Item 24102
1 tsp. Culinary Secrets Ground Basil
         RFS Item 10510
2 Tbsp. Villa Frizzoni Grated Parmesan Cheese
           RFS Item 70076
10 oz. Villa Frizzoni Feather Shredded Pizza Cheese Blend
         RFS Item 15076
4 oz. Villa Frizzoni Spicy Italian Sausage Pizza Topping
        RFS Item 78906
4 oz. Villa Frizzoni Beef Pizza Topping
        RFS Item E6052
1 oz. Villa Frizzoni Sliced Pepperoni (16 pieces)
        RFS Item E6662

Directions

1. Preheat conventional or pizza oven to 450 F.  
2. Spread tomato puree evenly over the pizza shell, up to 1/2-inch of the edge.
3. Sprinkle oregano, basil and Parmesan cheese over tomato puree; top with half of the pizza cheese blend.
4. Evenly distribute sausage, beef and pepperoni over cheese.
5. Sprinkle on remaining pizza cheese blend.
6. Bake 12-18 minutes or until crust is golden and cheese is bubbly and beginning to brown.

Yield: 1-14" pizza

Wild Mushroom Beef Stew

Ingredients

2 lb. beef for stew, cut into 1-inch pieces
1/4 c. all-purpose flour
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. Culinary Secrets Dried Thyme Leaves, crushed
            RFS Item 24434
3/4 c. ready-to-serve beef broth
1/4 c. Bountiful Harvest 24% Fancy Tomato Paste
         RFS Item 12054
1/4 c. dry red wine
2 cloves garlic, minced
1 lb. red-skinned potatoes(1 1/2-inch diameter), cut into quarters
8 oz. assorted mushrooms (such as cremini, shiitake, and oyster, cut into quarters)
1 cup baby carrots
fresh parsley (optional)

Directions

1. Combine flour, salt, pepper and thyme in small bowl. Place beef in 4-1/2 to 5-1/2 quart slow cooker. Sprinkle with flour mixture; toss to coat.
2. Combine broth, tomato paste, wine and garlic in small bowl; mix well. Add to beef. Add potatoes, mushrooms and carrots; mix well.
3. Cover and cook on HIGH 5 to 6 hours or LOW 8 to 9 hours, or until beef and vegetables are tender. Stir well before serving. Garnish with parsley, if desired, before serving.

Recipe and Photo from National Cattlemen's Beef Association