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Summer Fruit Salad

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In a large bowl, combine all prepared fruit. Cover and refrigerate until chilled well.
In a medium bowl, stir together the lemonade, honey, oil, and poppy seeds. Pour dressing over chilled fruit and mix gently. Serve immediately.

Spanish Rice

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Cook 3 cups Long Grain Rice using broth on place of water.
In a large skillet, add chopped onion and bell peppers and cook until soft. Add garlic powder, cumin, chili powder, tomato sauce and Tabasco sauce. Let sauce come to a simmer and add hot cooked rice. Stir to combine; salt & pepper to taste.
*For variety, brown 1 pound of hamburger with the onion and bell peppers.

Apricot Glazed Asparagus

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Preheat oven to 400 degrees.
Place asparagus spears on a foil-lined jelly roll pan coated with cooking spray. Combine apricot preserves, soy sauce, garlic and salt in a small bowl. Pour moisture over the asparagus. Toss well to coat.
Baked for 10 minutes or until asparagus is crisp and tender. Serve immediately.

Cookies 'n Cream Dream

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Crush all but 6 to 10 Oreos, add butter and mix well. Press the crushed cookies into a 13x9x2 baking dish. Pour the jar of hot fudge over the crust and spread evenly. In a large bowl add the cream cheese, sugar, pudding and mix thoroughly. Gradually add the milk until combined. Fold in the Cool Whip and spread the mixture over the crushed Oreo cookies and fudge.

Savory Hash Browns

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Preheat oven to 400 degrees. Spray a large baking pan with non stick cooking spray.
Add the hash browns to a large bowl. Whisk the eggs together and pour over the potatoes. Add the cheese, and spices and melted butter and mix together.
Spread the hash browns over the baking pan and bake for 40 minutes or until desired crispiness. Cut and serve warm.

Parmesan Baked Cod

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Preheat oven to 375 degrees. Grease 9x13” baking dish with thin coat of butter.
Pat fish dry with a paper towel.
Mix together parmesan cheese, butter, mayonnaise, lemon juice, green onion, garlic powder, salt, pepper and Tabasco® in small bowl until well blended.
Arrange fish in single layer in baking dish.

Asparagus & Shrimp Stir Fry

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Snap the ends off the asparagus. In a small bowl mix broth, soy sauce, corn starch and black pepper and set aside. Heat a large skillet or wok to high heat. When hot, add oil, ginger and garlic; sauté until golden around 30 seconds. Stir in asparagus and 3 tablespoons water; cover and cook about 1-2 minutes. Add shrimp and cook until they curl up and turn pink about 2-3 minutes.

Blitz Dip

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Preheat oven to 350 degrees.
Mix all ingredients together in a medium sized bowl. Bake in a 2 quart oven safe dish, do not overfill. Bake for 25-30 minutes or until top is brown and bubbly. Serve with a baguette or chips.

Cheesy Chicken Bites

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Preheat oven to 350 degrees. Place the cut wonton squares into a greased mini muffin tin and par bake for 5 minutes or until the shells sets and starts to brown. Continue par baking until you have about 70 shells. This can be done a day ahead. Allow to cool completely and seal in a zip top bag or container.

Burrito Beef

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Trim fat.
Place beef, salsa, garlic, green onions, jalapeño, chili powder, cumin and salt in a slow cooker. Cover and cook on low 8 hours until beef is very tender.

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