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Awesome Artichoke Dip

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Preheat oven to 350 degrees.

In a food processor, blend cream cheese, mayonnaise, sour cream and garlic cloves until smooth. Add 1⁄2 cup Parmesan and the mozzarella and pulse until well combined. Add artichokes and seasonings and pulse until just combined.

Place in an oven safe dish and sprinkle remaining Parmesan cheese on top.

Wondra-Ful Fish

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In a large skillet, heat the olive oil over medium-high. Season fish fillets with salt and pepper and sprinkle with Wondra flour.

Add fish to skillet with the juice of half the grapefruit and cook for about one minute. Flip, add the other half of the freshly squeezed grapefruit juice and cook for a little over one minute longer or until opaque. Do not overcook.

Alice's Egg Rolls

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In a bowl, combine all the Ingredients. Place about 1 teaspoon of mixture into each Wonton. Using your finger, wet the corners with warm water and cornstarch mixture and fold according to package directions. Set aside.

Spur Kickin' Mayo

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In small bowl, add mayonnaise; whisk in olive oil until blended. Add all other ingredients.

For an added kick, chop up some of the chipotle pepper and add to the mix.

Allow mixture to stand for 30 minutes.

Serves best on Cowboy Pocket Burgers (see recipe).

 

Spiral Noodle Salad

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Boil noodles until al dente. Strain and run under cold water until cooled through.

Chop salami, cheese and broccoli and put in a large bowl. Add artichokes, olives, tomatoes, and noodles.
Pour half the dressing and stir well.

Pour remaining dressing until desired taste is reached and stir until well combined. Salt and pepper to taste. Top with Parmesan cheese.

 

Roasted Cauliflower

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Preheat oven to 400 degrees.

Combine cauliflower and garlic in a large bowl. Add olive oil, lemon juice, salt and pepper and toss to coat.

Transfer seasoned cauliflower, in a single layer onto a baking sheet prepared with cooking spray. Roast for 25 minutes, stirring once.

Finish by sprinkling with Parmesan cheese.

 

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