Posts Tagged ‘ounce container’

  • 1- 8 ounce container Sharp Cheddar Cheese Nuggets
  • 1 jar Better Than Good Bacon Jam
  • 2 1/3 cups Whole Wheat All Purpose Baking Mix
  • 1 cup Milk

Mix all ingredients together to incorporate well.

Either place the dough on a surface floured with the Baking Mix and pat out to about 3/4 to one inch thick and then cut out biscuits using Bacon Jam jar

or

Drop tablespoons of dough onto to a baking sheet that has been lined with non-stick foil

 

 

 

 

 

 

 

Bake in 400 degree oven for 20 minutes or until done

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  • 1 container chopped Celery & Onion or 3-4 ribs Celery and one medium Onion, chopped
  • 1 Carrot, chopped
  • 2 jars Orti di Calabria Tomato Basil Pasta Sauce
  • 1 package ground Italian Sausage
  • 1 – 16 ounce container Rigatoni or Penne Pasta
  • Ottavio Olive Oil
  • Parmesan Cheese, grated
  • Adam’s Reserve Red Pepper Flakes 1/2 teaspoon, optional

Cook Pasta al dente according to package directions

Heat 3 tablespoons Olive Oil in Dutch oven or large pot and brown Italian Sausage until  no longer pink, break apart with wooden spoon.

Add Celery, Onion and Carrot, stir and cook for 15 minutes

Add Pasta Sauce and Red Pepper Flakes, reduce heat and simmer for 20 minutes to incorporate flavors

Place Pasta on Serving Platter and top with Ragu, garnish with Parmesan Cheese and Parsley

This Dip is so quick and easy.  Perfect if friends drop over unexpectedly or if you want to perk up your party.

Also wonderful on toasted English muffins on a cold morning!

  • 1 – 12 ounce container Whipped Cream Cheese
  • 1/2 jar Robert’s Reserve Roasted Pineapple and Habanero
  • Walnut Pieces

Mix Cream Cheese and Roasted Pineapple and Habanero together until well incorporated.

Place on Serving Dish and garnish with Walnut Pieces……..done!

  • 1 – 16 ounce package Ground Light Sausage
  • 1 – 11 ounce container Chopped Onion
  • 1 jar Green Valley Ranch Marionberry and Jalapeno Sauce
  • 2 cans Great Northern Beans
  • 1 jar Tomato Tapenade
  • 1 carton Baby Spinach & Baby Kale mix
  • Sliced Baguette
  • Grated Parmigiano Reggiano

Cook Sausage in large  heavy pot until no longer pink, add Onion and continue to saute for 7 minutes, add Tapenade, Beans and Marionberry Sauce, bring to a boil and add Spinach and Kale, cook for 3 minutes or until greens are wilted.

Pour mixture into a 13 X 9 inch baking dish and top with Sliced Baguette pieces and then Parmigiano Reggiano Cheese.

Bake in 375 degree oven until bubbling and cheese is browned.

Spoon onto serving plates and enjoy!

  • 1 1/2 – 2 pounds Chicken pieces, your choice
  • 1 jar Green Valley Ranch Marionberry & Jalapeno Sauce
  • 1/2 cup Ottavio Olive Oil
  • 1 – 8 ounce container chopped Onions or large Onion, chopped
  • Adam’s Reserve Sweet Smoked Paprika
  • 2 cans Black Eyed Peas

Season Chicken all over with Paprika, using at least 1/2 jar

Heat Olive Oil in Dutch oven or large pot with lid, over medium high heat.  

Brown Chicken on all sides and transfer to plate

Add Onion to oil and saute for 5 minutes

Add Marionberry Sauce and bring to a boil, mixing to incorporate

Add Chicken and cover, reduce heat and simmer for 20 minutes

Heat Black Eyed Peas in Separate Pot

Place Black Eyed Peas on Serving Platter, top with Chicken and pour sauce over all

  • 1 jar Cookwell & Company Green Chile Stew
  • 1 – 10 count package Yellow Corn Tortillas
  • 1 – 8 ounce package Shredded Mexican Blend Cheese
  • 1 – 8 ounce container Sour Cream
  • 1 – 12 ounce bag Fully Cooked Chicken Breast, thawed and chopped

Thaw Chicken Breast in microwave and chop into bite sized pieces.

Heat Green Chile Stew and Sour Cream in pot over medium high heat

Add Chicken pieces

Place layer of torn tortillas in a 13 X 9 inch baking dish

Top with layer of Chicken – Green Chile Stew mixture

Sprinkle with small amount of Shredded Cheese

Repeat this process, ending with Chicken – Green Chile Stew Mixture and top with remainder of Shredded Cheese

Bake in 400 degree oven until hot and bubbly, about 20 minutes.

Perfect for a cold evening

  • 1 jar Better Than Good Texas Moppin’ Sauce
  • 2 pounds Shrimp, peeled and deveined
  • 1 – 20 ounce container chopped Mango, cut into 3/4 inch chunks
  • 2 – 7 ounce containers Diced Bell Pepper – 3 color
  • 1 tablespoon Adams Reserve Table Grind Black Pepper
  • Central Market Organics Gluten Free Long Grain White Rice
  • Central Market Organics Vegetable Broth

Cook Rice according to package directions, using Vegetable Broth rather than water and Olive Oil instead of butter

Season Shrimp with Black Pepper and set aside

Heat 4 tablespoons Olive Oil in heavy skillet over medium high heat, saute Bell Peppers for 3 minutes

Add Shrimp and cook until pink

Add Mango and mix to incorporate

Add Moppin’ Sauce and heat through, mixing to incorporate.

Serve over Rice

  • 1 jar Holy Posole
  • 1 jar That Green Sauce
  • 1/2 – 1 container Central Market Organics Vegetable Broth
  • 1/2 pound or more Fresh Shrimp, peeled and deveined
  • 1/2 pound or more Fresh Bay Scallops
  • Ottavio Olive Oil
  • Cilantro, Avocado and Lime for Garnish

 

 

 

 

 

 

Peel and de-vein Shrimp, removing tail, if desired.  Heat 4 tablespoons Olive Oil in a Dutch oven or large pot over medium heat, add Shrimp and Scallops and saute for 4 minutes.

Add Holy Posole and That Green Sauce, stir to incorporate

                              Add Vegetable Broth and bring to a simmer.  Simmer for 10 minutes.

Serve in large bowls, garnishing with Lime Wedges, Avocado Slices and Chopped Cilantro.

                             If you desire a less spicy Posole, leave out the “That Green Sauce”

  • 1 jar Green Valley Ranch Agave Caramel Sauce with Maldon Sea Salt
  • 1 large box instant Vanilla Pudding
  • 1 – 16 ounce container Heavy Whipping Cream
  • Mini Fillo Pie Shells

 

 

 

 

 

 

Mix Caramel Sauce, Vanilla Pudding and Whipping Cream together in medium sized bowl with whisk until well incorporated and thick.

Spoon or pipe into  Fillo shells and top with minced nuts, if desired.  This recipe will also make one regular sized pie.  Use ready made Graham Cracker Crust.

  • 1 -1 pound box Orecchiette Pasta or Shape of Your Choosing
  • 1 bottle H-E-B Basting Oil
  • 1 – 7 ounce container Greek Unflavored Yogurt
  • 1/4 to 1/2 pound Tickler 18 month aged White Cheddar Cheese
  • 1 container Dried Berries
  • Dash of Sea Salt

 

 

 

 

 

 

 

Cook Pasta al dente, according to package directions, using 1/3 bottle Basting Oil added to cooking water.

Cube and coarsely chop Cheese and coarsely chop berries if needed.

 

 

 

 

 

 

 

 

Rinse pasta under cold water.

 

 

 

 

 

 

 

 

Place pasta in bowl and add all other ingredients, pouring remainder of Basting Oil over all, add a dash of salt if desired.

 

 

 

 

 

 

Mix gently to incorporate and coat pasta with Yogurt and Basting Oil.

 

 

 

 

 

 

Remember:  Pasta will absorb 60% of its weight in water; therefore, use a good quality water and always season it well.