Posts Tagged ‘Sauce’

  • 1 pound bag Coldwater Salad Shrimp, thawed
  • 1 jar Global Palate Thai Green Curry Sauce
  • 1 – 7 ounce container diced 3 color Bell Pepper
  • 1 1/2 cups uncooked Rice
  • 3 cups Central Market Organics Chicken Broth
  • Place Rice, Chicken Broth and 1/2 jar Green Curry Sauce in pot with lid and bring to boil, reduce heat to medium low and cover.  Simmer until all liquid is absorbed, about 20 minutes.  Remove from heat and let sit covered for 5 minutes.  Place Rice, remainder of Curry Sauce, Shrimp and Bell Pepper in a bowl and toss to incorporate all ingredients.

    Serve on Lettuce or Cabbage Leaves or just place on serving plate.

  • 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!

  • 2 pounds Fresh Tilapia Filets
  • Ottavio Olive Oil
  • Adam’s Reserve Jamaican Jerk Seasoning
  • Robert’s Reserve Pineapple Coconut Mango Tequila Sauce

Heat Olive Oil in heavy skillet, in the meantime, coat Tilapia Fillets with Olive Oil and Season heavily with Jamaican Jerk Seasoning

Fry Tilapia over medium high heat until done

Serve with Pineapple Coconut Mango Tequila Sauce

  • 1 jar Cookwell & Company Bananas Foster Dessert Sauce
  • 1 1/2 cups Heavy Whipping Cream
  • 2 large or 3 medium Bananas
  • 1 large box Instant Vanilla Pudding
  • 1 ready made Granola Crust

Slice Bananas into coins.

Whisk Bananas Foster Sauce, Pudding Mix and Whipping Cream together until thickened.

Place 3/4 inch layer of Whipped Mixture in bottom of crust and top with a layer of sliced Bananas

Repeat, ending with Whipped Mixture.

Top with Whipped Cream and Banana Slices for garnish.

  • 1 jar Green Valley Ranch Dark Chocolate Fudge Sauce
  • 1 large package instant Vanilla Pudding
  • 2 cups heavy Whipping Cream (or half and half)
  • 1 prepared graham cracker or oreo crust

Combine first three ingredients in a mixer bowl. 

Whisk together until mixture thickens

Pour into crust and chill.

Top with Whipped Cream and Chocolate Shavings

  • 20 Southwest Flour Tortillas
  • 3/4 pound Alaskan Cod, cubed
  • 3/4 pound Shrimp, peeled, deveined and coarsely chopped
  • 3 tablespoons Adams Reserve Southwest Ancho Rub
  • 1 Onion, diced
  • 16 ounces Queso Fresco, crumbled
  • 1 jar Roberts Reserve Pineapple Coconut Mango Tequila Sauce
  • 8 ounce bag Mexican Blend Shredded Cheese

Chop, dice and slice Cod, Shrimp and Onions

Season with Southwest Ancho Rub

Heat 1/2 cup Olive Oil in heavy skillet over medium high heat, add Onion, Cod pieces and Shrimp, saute for 6 minutes.  Remove from heat and set aside.

Place approximately one ounce of Crumbled Queso Fresco on tortilla

Add two ounces of Shrimp-Cod mixture

Drizzle with Pineapple Coconut Mango Tequila Sauce

Roll up and place in a 13 X 9 inch oiled baking dish.

When all enchiladas are done drizzle remaining sauce over enchiladas

Top with Mexican Blend Cheese

Bake for 20 minutes at 350 degrees, or until cheese is melted and slightly browned on edges

Serve and Enjoy

  • King’s Hawaiian Hamburger Buns
  • 1 pound ground beef
  • 1/2 cup bread crumbs
  • 1 egg
  • 1/2 jar Green Valley Ranch Marionberry and Jalapeno Sauce
  • 2 tablespoons Adam’s Reserve Prime Rib Rub

 

 

 

 

 

 

Truffle Sabayon:

Mix one tablespoon cold water with 3 egg yolks in a stainless steel bowl over a saucepan of simmering water.   Continue to mix for ten minutes, when eggs have reached a stable foamy consistency, remove from heat and continue to whisk, adding one teaspoon Adam’s Reserve Truffle Salt.

 

 

 

 

 

 

Mix ground meat, Marionberry Sauce, egg, breadcrumbs and rub together until all ingredients are well incorporated.

 

 

 

 

 

 

Form into patties and grill or pan fry until desired degree of doneness is attained.

 

 

 

 

Place burger on bottom half of bun and top with Truffle Sabayon and then top half of bun.  Serve with Truffle Fries.

  • 1 jar Robert’s Reserve Spicy Moroccan Sauce
  • 1 pound Ground Sirloin
  • 7 ounces Pistachios, shelled and chopped
  • 1 cup Frozen Peas
  • 1 cup uncooked Long Grain Rice
  • 1 container Central Market Organics Vegetable Broth
  • 1 large onion, chopped
  • 3 – 4 sprigs Mint Leaves, chopped
  • Greek Yogurt, plain
  • Adam’s’ Reserve Dill Weed
  • 4 tablespoons Ottavio Olive Oil

 

 

 

 

 

 

Preheat oven to 375 degrees. Chop Onion and pistachio Nuts

 

 

 

 

 

 

Place in heavy skillet over medium heat with olive oil, cook until onion is translucent

 

 

 

 

 

 

Add Ground Sirloin and cook until no longer pink.

 

 

 

 

 

 

Add Robert’s Reserve Spicy Moroccan Sauce and Rice

 

 

 

 

 

 

Stir to incorporate and then add contents of Central Market Organics Vegetable Broth, reduce heat to medium, cover and cook for 20 minutes or until liquid is absorbed.

 

 

 

 

 

 

 

 

When liquid is absorbed, turn off heat, chop mint and incorporate into meat mixture.

 

 

 

 

 

 

Add peas and stir to incorporate.

 

 

 

 

 

 

Generously oil a small bowl with Olive Oil, Remove Spring Roll Wrappers from container and hold one at a time under running hot water until softened. Place in oiled bowl and spoon generous amount of meat mixture into middle.

 

 

 

 

 

 

Fold edges of wrapper around meat to form a package.

 

 

 

 

 

 

Place meat packages on foil lined baking sheet and place in hot oven, bake until lightly browned and heated through.

 

 

 

 

 

 

While meat pies are baking, mix generous amount of Dill Weed with plain Greek Yogurt.

 

 

 

 

 

 

Serve Moroccan Meat Pies with Oven Roasted Asparagus and generous helping of Yogurt Sauce.

 

 

 

 

 

 

To give credit where credit is due, I must tell you that this recipe was inspired by my friend Nina Baydoun in Lebanon from her most wonderful blog: Tabkhet el yom click on it to see the inspiration for these meat pies.