| Laurie's Coconut Pound Cakes | International Coconut Corp. | Laurie's Coconut Pound Cakes are made by combining sugar, butter, cream cheese, coconut, eggs, vanilla, flour, cream of coconut, and fruit preserves or jam. | |
| Lava Cake | Puratos | Lava Cake is a chocolate cake with a warm, gooey chocolate center. This formulation is created with the products Puratos Classic Mocha, Carat Absolut Dark, Chocolante Dark Semisweet, and Chocolante Dark Bittersweet. | |
| Lavender Honey Truffle | Peter's Chocolate | This is a recipe for Lavender Honey Truffle utilizing the products Peter's® Milk Chocolates Broc® and Peter's® Semisweet Chocolates Commander® with heavy cream, honey, milk, dried lavender, and invertase. | |
| Layer Cakes With PentaCake LR 6630, 4% oil | Pentaor | This formulation is a basic recipe for layer cake products. Amendments might be required for each specific production line. This formulation features PentaCake LR 6630 at a concentration of 3%. | |
| Layered Quesadilla | Christopher Ranch | Layered Quesadillas are made by preheating a grill or grill pan. Season the pork loin with salt and pepper. In a small bowl combine the brown sugar, chili powder, garlic, oregano, onion powder, lime juice and canola oil and mix to form a paste. Rub the pa...view more Layered Quesadillas are made by preheating a grill or grill pan. Season the pork loin with salt and pepper. In a small bowl combine the brown sugar, chili powder, garlic, oregano, onion powder, lime juice and canola oil and mix to form a paste. Rub the paste all over the pork. Cover and refrigerate for 2 hours. Place the onion and the corn on the grill and grill until tender and slightly charred. Remove and set aside. With a knife, remove the kernels from the corn. Remove the pork from the refrigerator and place on the grill. Grill to medium, about 4 minutes per side. Remove from the grill and slice into thin slices. Wrap the tortillas in a damp paper towel or clean cloth and place in the microwave for 20 seconds to soften. Place 4 corn tortillas on a flat surface. Place 1/8th of the cheese on each tortilla and top with 1/8th of the pork, onions, corn, and jalapenos. Top with another tortilla and another 1/8th of the cheese, pork, onions, corn, and jalapenos. Top with another tortillas and press down firmly with your hands on each stack. Brush the tops of each stack with some of the canola oil and place on a baking sheet. Place in the oven and cook for 10 minutes, or until the cheese melts and the tortillas are golden brown. Remove from the oven and garnish with sour cream, salsa, guacamole, and cilantro. view less | |
| Leftover Turkey Soup | Christopher Ranch | Leftover Turkey Soup is made by putting chicken broth, turkey, onion halves, carrot halves, 1 celery stalk, and 1 bay leaf in a large stock pot. Bring to a boil, then simmer about 1 1/2 hours. Finely dice the remaining onion, carrot and celery and reserve...view more Leftover Turkey Soup is made by putting chicken broth, turkey, onion halves, carrot halves, 1 celery stalk, and 1 bay leaf in a large stock pot. Bring to a boil, then simmer about 1 1/2 hours. Finely dice the remaining onion, carrot and celery and reserve. Dice the turkey meat. Make sure meat pieces are no larger than the size of a soup spoon. (If preparing soup the next day, be sure to store leftover turkey meat in an airtight container before placing it in the refrigerator, top with 1 or 2 ladles full of broth to keep meat moist.) Before straining broth, remove large bones and carcass with tongs. Strain the broth through a sieve, covered with wet cheese cloth. Discard the solids. Transfer broth to a bowl set in a bath of ice water, which will cool the broth quickly and help keep it fresher longer. This can be done the night before and stored in the refrigerator until the next day. Please refer to the attached pdf for entire recipe. view less | |
| Lemon Dessert Bar Short Crust | Puratos | Lemon Dessert Bar Short Crust is a layered dessert bar with a short creme cake base, filled with condensed milk and lemony flavor and then topped with streusel crumbs and powdered sugar. This formulation is created with the products Tegral Satin Creme Cak...view more Lemon Dessert Bar Short Crust is a layered dessert bar with a short creme cake base, filled with condensed milk and lemony flavor and then topped with streusel crumbs and powdered sugar. This formulation is created with the products Tegral Satin Creme Cake and Deli Citron Filling. view less | |
| Lemon Meringue Bon Bon | Puratos | Lemon Meringue Bon Bon is a chocolate confectionery with lemon, meringue, dark chocolate and semisweet chocolate. This formulation contains the products Belcolade Cryst-o-Fil Blanc, Deli Citron Filling, and Chocolante Dark Semisweet. | |
| Lemon Raspberry Slice | Puratos | Lemon Raspberry Slice is a yellow cake that is piped on top with lemon cream and sprinkled with raspberry crumbles and then covered with a second layer of cake as well as layered with deli citron and glazed with miroir and the cake is then garnished with ...view more Lemon Raspberry Slice is a yellow cake that is piped on top with lemon cream and sprinkled with raspberry crumbles and then covered with a second layer of cake as well as layered with deli citron and glazed with miroir and the cake is then garnished with whipped cream and fruits and chocolate. This formulation is created with the products Tegral Satin Yellow Layer Cake, Deli Citron Filling, Chantypak and Miroir. view less | |
| Lemon Spaghetti | Christopher Ranch | Lemon Spaghetti is made by bringing a large pot of water to a boil. Salt the water and drop the spaghetti into the pot. Heat a large deep skillet over low heat. Add extra-virgin olive oil and garlic and crushed red pepper flakes. When the pasta has been c...view more Lemon Spaghetti is made by bringing a large pot of water to a boil. Salt the water and drop the spaghetti into the pot. Heat a large deep skillet over low heat. Add extra-virgin olive oil and garlic and crushed red pepper flakes. When the pasta has been cooking about 5 minutes, add lemon juice, a ladle of the cooking water from the pasta and the cream to the garlic and oil. Raise heat a bit to bring sauce to a bubble. Drain pasta when it still has a good bite to it, al dente. Add lemon zest and half of the cheese to the cream sauce. Season the sauce with salt, to taste. Add pasta to pan and turn off heat. Toss the pasta with sauce a minute or 2, allowing it time to soak up the sauce. Top the plates of pasta or platter with remaining cheese, parsley and basil. view less | |
| Lemon-Passion Sipper | Northwest Naturals | Lemon-Passion Sipper is a formulation where Northwest Naturals Lemon Concentrate WONF is combined with tea, water, ice, and vodka in a cocktail shaker. | |
| Lemon-Wine Marinade | Christopher Ranch | Lemon-Wine Marinade is prepared by combining all ingredients and mixing well. Use right away or place in airtight container and store in refrigerator for up to two weeks. | |
| Leslie's Key Lime Coconut Cookies | International Coconut Corp. | Leslie's Key Lime Coconut Cookies are made by combining sweetened condensed milk, key lime juice, flour, coconut flakes, and sugar. | |
| Licorice Chews | Peter's Chocolate | This is a recipe for Licorice Chews utilizing the product Peter's® Semisweet Chocolates Lenoir™ with sugar, heavy cream, corn syrup, butter, anise oil, invertase, and black candy coloring. | |
| Light in the Dark Lager | Briess Malt & Ingredients Co. | This smooth, dark colored lager can bring drinkers of light colored beers over to the dark side. With your eyes closed this Schwartz beer is as smooth as a European pilsner. (For the complete brewing process see attachment). | |
| Light Sesame Chicken | Christopher Ranch | Light Sesame Chicken is made by In a small bowl, combine honey, sesame seeds, soy sauce and garlic. Set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken and season with salt and pepper. Toss to coat. In a large frypan, heat 1 ...view more Light Sesame Chicken is made by In a small bowl, combine honey, sesame seeds, soy sauce and garlic. Set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken and season with salt and pepper. Toss to coat. In a large frypan, heat 1 tablespoon (15 mL) oil over medium-high heat. Add half the chicken. Cook, turning occasionally, until golden and cooked through, for 6 to 8 minutes. Transfer chicken to a plate; repeat with remaining oil and chicken. Return all chicken to frypan. Add honey sauce and shallots and toss to coat. Add cooked broccoli and gently toss. Use dried wild mushrooms — porcini — as the flavour base in this dish, and bump it up with fresh white or brown mushrooms. Serve with a dry, crisp white wine. view less | |
| Linguine with Garlic Shrimp | Christopher Ranch | Linguine with Garlic Shrimp is prepared by cooking pasta according to package directions. Combine chicken broth cornstarch and snipped or dried basil in a small mixing bowl set aside. Cook mushrooms, sweet pepper and garlic in hot oil about 3 minutes. Add...view more Linguine with Garlic Shrimp is prepared by cooking pasta according to package directions. Combine chicken broth cornstarch and snipped or dried basil in a small mixing bowl set aside. Cook mushrooms, sweet pepper and garlic in hot oil about 3 minutes. Add broth mixture and tomatoes and cook until until bubbly. Add shrimp cover and simmer about 2 minutes or until sauce is heated through. To serve, spoon shrimp mixture over pasta. If desired top with cheese and garnish with fresh basil leaves. view less | |
| Linguine with Green Garlic Clam Sauce | Christopher Ranch | Linguine with Green Garlic Clam Sauce is prepared bringing a large pot of water to a boil. Heat ¼ cup of the olive oil in a wide saucepan large enough to hold the clams. Add the garlic, chili flakes and a large pinch of salt and cook over medium heat unti...view more Linguine with Green Garlic Clam Sauce is prepared bringing a large pot of water to a boil. Heat ¼ cup of the olive oil in a wide saucepan large enough to hold the clams. Add the garlic, chili flakes and a large pinch of salt and cook over medium heat until aromatic, 1 to 2 minutes. Add the clams, white wine, 1 cup of water and a pinch of salt and pepper, and cook over high heat, covered, until the clams open. As they open, transfer them to a plate. When cool enough to handle, remove the clams from their shells and mince. Discard the shells. Strain the clam juice through a fine-mesh sieve. Add enough salt to the boiling water so it tastes salty. Boil the pasta until al dente. Meanwhile, wipe the saucepan clean. Return the clam meat and juice to the saucepan along with the parsley, lemon juice and zest and the remaining ¼ cup olive oil. Reheat and season to taste. Add the pasta and toss. view less | |
| Linguine with Pancetta, Zucchini, Black Olives and Toasted Bread Crumbs | American Italian Pasta Company | Appealing to almost any appetite, this entrée dish merges such favorite flavors as pancetta, olives, onion, garlic and zucchini. | |
| Linguini with Chickpeas, Kale and Almonds in a Red Wine-Tomato Sauce | Christopher Ranch | Linguini with Chickpeas, Kale and Almonds in a Red Wine-Tomato Sauce are made by first cooking the pasta. Heat olive oil in medium saute pan. Add shallots and garlic, saute until soft Add kale and cook until slightly wilted. Stir in canned tomatoes and re...view more Linguini with Chickpeas, Kale and Almonds in a Red Wine-Tomato Sauce are made by first cooking the pasta. Heat olive oil in medium saute pan. Add shallots and garlic, saute until soft Add kale and cook until slightly wilted. Stir in canned tomatoes and red pepper flakes and cook until kale is limp. Add chickpeas, almonds, wine, salt and pepper then cook until your baby stops crying or if you don’t have a baby cook until sauce reduces and gets nice and thick. Thin out a bit with pasta cooking water if desired. view less | |
| Lobster Paellla | Christopher Ranch | Lobster Paellla is made by preheating the oven to 425 degrees. Heat the oil in a large ovenproof Dutch oven. Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally. Add the bell peppers and cook over medium heat for 5 more minut...view more Lobster Paellla is made by preheating the oven to 425 degrees. Heat the oil in a large ovenproof Dutch oven. Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally. Add the bell peppers and cook over medium heat for 5 more minutes. Lower the heat, add the garlic, and cook for 1 minute longer. Stir in the rice, chicken stock, saffron, red pepper flakes, salt, and pepper and bring to a boil. Cover the pot and place it in the oven. After 15 minutes, stir the rice gently with a wooden spoon, and return it to the over to bake uncovered for 10 to 15 more minutes, until the rice is fully cooked. Transfer the paella back to the stove top and add the licorice-flavored liqueur. Cook the paella over medium heat for 1 minute, until the liqueur is absorbed by the rice. Turn off the heat and add the lobster, kielbasa, and peas and stir gently. Cover the paella, and allow it to steam for 10 minutes. Sprinkle with the parsley, garnish with lemon wedges, and serve hot. view less | |
| Lobster Scallion Bites | Christopher Ranch | Lobster Scallion Bites are made by in a medium saute pan, saute in sesame oil the garlic, shallots , lemongrass, and ginger until slightly browned. Remove from heat and transfer to mixing bowl. Fold in the lobster meat, soy sauce, sambal, scallions, mint,...view more Lobster Scallion Bites are made by in a medium saute pan, saute in sesame oil the garlic, shallots , lemongrass, and ginger until slightly browned. Remove from heat and transfer to mixing bowl. Fold in the lobster meat, soy sauce, sambal, scallions, mint, and basil. Lay out dumpling wrappers evenly on a flat surface and brush a thin layer of egg on each wrapper. Place a small amount of the mixture in the center of the wrapper. Fold the edges of the wrappers up around the mixture and squeeze the edges to seal the dumpling. And for the Red Curry Coconut Cream in a small saucepan, add sesame oil and lightly saute the garlic, shallots, ginger, and lemongrass until translucent; do not brown. Add in kaffir lime leaves, cover with rice vinegar and mirin, and continue cooking, until liquid is reduced by half. Stir in red curry paste and coconut milk and bring to a boil. Thicken to sauce consistency with cornstarch mixture. Steep in cilantro and add lime juice. Strain through a fine seive. view less | |
| Locust Bean Gum Replacement for Ice Cream | MP Gokyo Food & Chemical Co., Ltd. | GLYLOID® 2A works in Locust bean gum replacement in ice cream. GLYLOID® gives better shape retention and finer ice crystal without the sticky texture. It enables to reduce Locust bean gum without losing the quality. | |
| Low Carb Alfredo Sauce | Christopher Ranch | Low Carb Alfredo Sauce is prepared by melting butter in a saucepan and sauteing onion or shallot over medium heat until translucent, reduce heat and add garlic saute after one minute. Add remaining ingredients, cover and simmer over low heat for 20 to 30 ...view more Low Carb Alfredo Sauce is prepared by melting butter in a saucepan and sauteing onion or shallot over medium heat until translucent, reduce heat and add garlic saute after one minute. Add remaining ingredients, cover and simmer over low heat for 20 to 30 minutes. view less | |
| Low Fat Cheddar Cheese with Nutrilac® CH-4560 | Arla Foods Ingredients | When reducing the fat content in cheese meanwhile keeping a high quality include a number of challenges. Nevertheless, by producing low fat cheese containing Nutrilac® CH-4560, you are able to avoid challenges normally associated with reduced fat content;...view more When reducing the fat content in cheese meanwhile keeping a high quality include a number of challenges. Nevertheless, by producing low fat cheese containing Nutrilac® CH-4560, you are able to avoid challenges normally associated with reduced fat content; hard and rubbery texture, a long maturation time to obtain a softer cheese, a low yield compared to full fat versions, and an unappealing greyish colour. view less | |
| Low Fat Emmenthal Cheese with Nutrilac® CH-4560 | Arla Foods Ingredients | When reducing the fat content in cheese meanwhile keeping a high quality include a number of challenges. By producing low fat cheese containing Nutrilac®CH-4560 some challenges such as producing a cheese with a hard and dry texture, a long maturation time...view more When reducing the fat content in cheese meanwhile keeping a high quality include a number of challenges. By producing low fat cheese containing Nutrilac®CH-4560 some challenges such as producing a cheese with a hard and dry texture, a long maturation time to obtain a softer cheese, a low yield compared to full fat versions, and an unappealing greyish colour can be somewhat disregarded. view less | |
| Low fat Gouda cheese with Nutrilac® CH-4560 | Arla Foods Ingredients | Low fat Gouda cheese containing Nutrilac®CH-4560 combats the following challenges that can somewhat be disregarded; hard and rubbery texture, long maturation time to obtain a softer cheese, low yield compared to full fat versions and unappealing grayish c...view more Low fat Gouda cheese containing Nutrilac®CH-4560 combats the following challenges that can somewhat be disregarded; hard and rubbery texture, long maturation time to obtain a softer cheese, low yield compared to full fat versions and unappealing grayish colour. view less | |
| Low fat Mozarella with Nutrilac® CH-4560 | Arla Foods Ingredients | Reducing fat content in cheese meanwhile keeping a high quality is challenging. Nevertheless, by producing low fat mozzarella containing Nutrilac®CH-4560 the following challenges can somewhat be disregarded; hard and rubbery texture, low yield compared to...view more Reducing fat content in cheese meanwhile keeping a high quality is challenging. Nevertheless, by producing low fat mozzarella containing Nutrilac®CH-4560 the following challenges can somewhat be disregarded; hard and rubbery texture, low yield compared to full fat versions, unappealing grayish colour. view less | |
| Low Fat Muffins | Abel & Schafer | This is a recipe for baking Low Fat Muffins using Low Fat Muffin Mix. | |
| Low Fat Oat Bran Muffins | Abel & Schafer | This is a recipe for baking Low Fat Oat Bran Muffins using Low Fat Oat Bran Muffin Mix. | |
| Low fat stirred yoghurt - with Nutrilac® YO-7700 | Arla Foods Ingredients | When producing low-fat yoghurt big efforts are made to achieve similar or even improved structure and taste properties similar to full-fat yoghurt. Nutrilac® YO-7700 offers you the possibility to do so. Nutrilac® YO-7700 gives an improved fat sensation in...view more When producing low-fat yoghurt big efforts are made to achieve similar or even improved structure and taste properties similar to full-fat yoghurt. Nutrilac® YO-7700 offers you the possibility to do so. Nutrilac® YO-7700 gives an improved fat sensation in the yoghurt base, and increased viscosity in low-fat yoghurts. view less | |
| Low fat Tilsit cheese with Nutrilac® CH-4560 | Arla Foods Ingredients | Low fat Tilsit cheese with Nutrilac® CH-4560 has a softer and smoother structure compared to a standard lowfat cheese, which have a more crumbly and rubbery structure and a greenish tinge of off-colour. | |
| Low-Fat Roasted Onion-Garlic Soup | Christopher Ranch | Low-Fat Roasted Onion-Garlic Soup is made by setting oven rack at lowest level, and preheat to 450 degrees. Combine onions, shallots, garlic and oil in large shallow roasting pan. Roast for 20 to 30 minutes, stirring every 5 minutes, or until onions are g...view more Low-Fat Roasted Onion-Garlic Soup is made by setting oven rack at lowest level, and preheat to 450 degrees. Combine onions, shallots, garlic and oil in large shallow roasting pan. Roast for 20 to 30 minutes, stirring every 5 minutes, or until onions are golden brown. Remove from oven and pour in 1 cup of chicken broth. ;Stir liquid in pan, scraping the bottom to loosen and dissolve caramelized bits.Transfer the onion mixture to a soup pot and add brandy, thyme and remaining broth. Bring to a boil, reduce heat to low and simmer, covered, for 30 minutes. Season to taste with salt and pepper. Serve topped with Parmesan and perhaps some toasted French bread. view less | |
| Macadamia Nut Busters | Peter's Chocolate | This is a recipe for Macadamia Nut Busters utilizing the products Peter's® Caramel Loaf, Peter's® Milk Chocolates Maridel™, and Peter's® Peanut Flavored Icecap™ Chips with macadamia nuts, peanut butter, and braided pretzels. | |
| Macadamia Nut Truffle with Sea Salt | Peter's Chocolate | This is a recipe for Macadamia Nut Truffle with Sea Salt utilizing the product Peter's® Milk Chocolates Maridel™ with heavy cream, chopped macadamia nuts, invertase, and sea salt. | |
| Macaroni and Cheese | Christopher Ranch | Macaroni and Cheese is made by cooking pasta according to package directions, drain. Preheat oven to 350F. Lightly grease a 13 x 9-inch or 8-cup casserole dish. Combine egg, garlic and milk and mix well. Place pasta in a large casserole dish. Add milk mix...view more Macaroni and Cheese is made by cooking pasta according to package directions, drain. Preheat oven to 350F. Lightly grease a 13 x 9-inch or 8-cup casserole dish. Combine egg, garlic and milk and mix well. Place pasta in a large casserole dish. Add milk mixture and remaining ingredients, except butter and crackers. Mix well with a spoon. Combine butter and crackers. Sprinkle over pasta. Bake 30 minutes or until browned and bubbly. view less | |
| Macaroni and Cheese Sauce featuring IdaPro® Milk Protein Concentrate-70% | Idaho Milk Products | This formulation makes a “rich” natural cheese based macaroni and cheese sauce. One can use less cheese and more milk solids to make a less expensive cheese sauce. | |
| Macaroons | Connecticut Coconut Company | This is a recipe for Macaroons utilizing the product Desiccated Coconut- Flake Cut/ Fancy Shred Cut with condensed milk, eggs, butter, sugar, all purpose flour, vanilla, and baking powder. | |
| Magdalena Cupcakes | Puratos | Magdalena Cupcakes is a cupcake recipe that uses yellow layer cake mix as a base and, once baked, is dipped into dark chocolate or white chocolate then drizzled with white or dark chocolate. This formulation is created with the products Tegral Satin Yello...view more Magdalena Cupcakes is a cupcake recipe that uses yellow layer cake mix as a base and, once baked, is dipped into dark chocolate or white chocolate then drizzled with white or dark chocolate. This formulation is created with the products Tegral Satin Yellow Layer Cake Mix, Carat Coverlux Dark and White. view less | |
| Magic Cookie Bars | International Coconut Corp. | Magic Cookie Bars are made by combining butter, graham cracker crumbs, sweetened condensed milk, chocolate chips, flaked coconut, and walnuts. | |
| Maltinator Dopplebock | Briess Malt & Ingredients Co. | This uber malty Dopplebock is based on the Oktoberfest beer style. Rich, warm, malty and toasty. Perfect for cool weather. Enjoy some in the spring and again in October! (For complete brewing process see attachment). | |
| Malzreich 30 Bread | Abel & Schafer | This is a recipe for baking Malzreich 30 Bread using Malzreich Bread Mix. | |
| Mango Chutney | Christopher Ranch | Mango Chutney is made by in a large pot (Dutch oven preferred), combine all the ingredients and bring to a boil over moderate heat, stirring occasionally. Lower the heat and simmer the mixture, uncovered, for 45 minutes or until the chutney is thick and b...view more Mango Chutney is made by in a large pot (Dutch oven preferred), combine all the ingredients and bring to a boil over moderate heat, stirring occasionally. Lower the heat and simmer the mixture, uncovered, for 45 minutes or until the chutney is thick and brown. Let the chutney cool completely before serving. Bottle, if you like, in hot sterilized jars. It gets better with age. view less | |
| Mango Mojito Push Pop | Puratos | Mango Mojito Push Pop is a vanilla mousse cream dessert with rum flavoring, garden mint flavoring, lime flavoring and mango. This formulation is created with Tegral Satin Creme Cake, Chantypak, One Step Neutral Vanilla Mousse Mix and Harmony Sublimo Neutr...view more Mango Mojito Push Pop is a vanilla mousse cream dessert with rum flavoring, garden mint flavoring, lime flavoring and mango. This formulation is created with Tegral Satin Creme Cake, Chantypak, One Step Neutral Vanilla Mousse Mix and Harmony Sublimo Neutra. view less | |
| Mango Truffle | Peter's Chocolate | This is a recipe for Mango Truffle utilizing the product Peter's® Original™ White Chocolate with mango puree, mango concentrate, butter, invertase, and mango flavor. | |
| Mantecada | Puratos | Mantecada is a corn muffin recipe that is typical of Spanish cuisine. This formulation is created with the product Tegral Mantecada. | |
| Mantecada with Pineapple Filling | Puratos | Mantecada with Pineapple Filling is a muffin that has a pineapple filling and coconut base. These muffins are then coated in desiccated coconut. This formulation contains the products Tegral Mantecada, Topfil Pineapple Filling and Harmony Sublimo Neutra. | |
| Maple and Smoked Bacon Caramels | Peter's Chocolate | This is a recipe for Maple and Smoked Bacon Caramels utilizing the product Peter's® Bittersweet Chocolates Galeton™ with heavy cream, dairy butter, brown sugar, corn syrup, maple syrup, evaporated milk, salt, and maple flavoring. | |
| Maple Syrup Jam | MP Gokyo Food & Chemical Co., Ltd. | Jellying agent for jams with neutral pH, GLYLOID can contribute for that by the synergy with high addition amount of sugars. | |
| Maple Walnut Bread Muffin | Puratos | Maple Walnut Bread Muffin is a baked good that contains sweet maple and walnuts. This formulation is created with the products O-tentic Durum, Intens Short, Intens Fresh 1-40 and Puraslim. | |
| Marathon Bread | Abel & Schafer | This is a recipe for baking Marathon Bread using Marathon Plus 50% Base. | |
| Marathon Plus with Carrots | Abel & Schafer | This is a recipe for baking Marathon Plus with Carrots using Marathon Plus. | |
| March-In Marzen | Briess Malt & Ingredients Co. | This Marzen or Oktoberfest style beer has a malt character that will make you want to get up and march! Traditionally brewed in March and served in late September, this beer will be ready to drink in a month and a half and good any time of the year. (For ...view more This Marzen or Oktoberfest style beer has a malt character that will make you want to get up and march! Traditionally brewed in March and served in late September, this beer will be ready to drink in a month and a half and good any time of the year. (For complete brewing process see attachment). view less | |
| Margarita Sunshine Truffle | Peter's Chocolate | This is a recipe for Margarita Sunshine Truffle utilizing the products Peter's® Icecap® Caps White Icecap® and Peter's® Semisweet Chocolates Adair™ with heavy cream, margarita frozen concentrate, invertase, tequila, lemon and lime flavors. | |
| Marinara Sauce | Connecticut Coconut Company | This is a recipe for Marinara Sauce utilizing the product Organic Virgin Coconut Oil with chopped onions, carrot, salt, red pepper, Italian tomatoes, tomato paste, sugar, bay leaf, basil, oregano, scant pinch fennel seeds, allspice, salt, and garlic. | |
| Marinated Portabello Mushrooms with Roasted Pepper Vinagerette | Christopher Ranch | Marinated Portabello Mushrooms with Roasted Pepper Vinagerette is made by in a small bowl, whisking together marinade ingredients. Arrange mushroom caps in a single layer in a non- reactive shallow pan. Pour marinade over mushrooms, cover and Using a ble...view more Marinated Portabello Mushrooms with Roasted Pepper Vinagerette is made by in a small bowl, whisking together marinade ingredients. Arrange mushroom caps in a single layer in a non- reactive shallow pan. Pour marinade over mushrooms, cover and Using a blender, blend vinaigrette ingredients until smooth. Taste for seasoning.marinate for 1 hour, turning mushrooms several times. Heat a clean griddle or skillet and wipe down with an oiled cloth. Remove mushrooms from marinade, place in skillet and use a weight to press down on them. Sear them about 1 minute on each side, or until tender. Transfer mushrooms to a cutting board, slice thin and drizzle with red pepper vinaigrette. view less | |
| Marinated Pot Roast | Christopher Ranch | Marinated Pot Roast is made by placing meat in plastic bag. Mix tomato juice and next 8 ingredients together to make marinade. Pour over meat in bag. Marinate overnight in refrigerator. Place onions, carrots, meat and marinade in crock-pot. Cover and cook...view more Marinated Pot Roast is made by placing meat in plastic bag. Mix tomato juice and next 8 ingredients together to make marinade. Pour over meat in bag. Marinate overnight in refrigerator. Place onions, carrots, meat and marinade in crock-pot. Cover and cook on low 8 to 10 hours.; **Thicken gravy with flour and water mixture. (Or use cornstarch and water mixture.) Goes well with green beans. You can also prepare this the night before and then cook in the oven for an hour. *NOTE: If you’ll be pressed for time on the evening you plan to serve this, you can actually go ahead and cook it the night before (instead of allowing it to marinate overnight). Then just let it cool and return to refrigerator. All you’ll need to do at suppertime is put it all in a pot and warm it on the stove! view less | |
| Marinated Tomato and Sardine Salad | Connecticut Coconut Company | This is a recipe for Marinated Tomato and Sardine Salad utilizing the product Organic Virgin Coconut Oil with ripe tomato, sardines, basil leaves, balsamic vinegar, and chopped garlic. | |
| Mediterranean Marinade | Christopher Ranch | Mediterranean Marinade is prepared by mixing all ingredients except oil together. Blend until smooth in food processor. Slowly add oil while blending. Cover and refrigerate until ready to use. | |
| Melted Brie with Fruit d'Or organic berries | Fruit d'Or | Melted Brie with Fruit d'Or organic berries is made with brie cheese, maple syrup, organic whole dried cranberries or whole organic mixed berries and pine nuts. This recipe can be done with any size of brie cheese Wheel. Put the brie in an oven plate (a p...view more Melted Brie with Fruit d'Or organic berries is made with brie cheese, maple syrup, organic whole dried cranberries or whole organic mixed berries and pine nuts. This recipe can be done with any size of brie cheese Wheel. Put the brie in an oven plate (a pie plate for example). Pour syrup on the cheese, a good quantity until the cheese is all covered. Put Fruit d'Or dried whole organic cranberries and/or dried whole organic mixed berries until cheese is fully covered. Place in oven and bake at 350°F for about 10 minutes or until cheese has soften. Take out of the oven and cover with pine nuts. Serve with slices of bread. view less | |
| Memorial Day Flank Steak with Spicy Chipotle Mayo | Christopher Ranch | Memorial Day Flank Steak with Spicy Chipotle Mayo is made by combining soy sauce, olive oil, honey, garlic, rosemary, pepper, and salt in a resealable plastic bag. Add the steak, and turn to coat with the marinade; press out excess air, and seal the bag. ...view more Memorial Day Flank Steak with Spicy Chipotle Mayo is made by combining soy sauce, olive oil, honey, garlic, rosemary, pepper, and salt in a resealable plastic bag. Add the steak, and turn to coat with the marinade; press out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes, or overnight for better flavor. Preheat an outdoor grill for medium-high heat. Discard marinade. Lightly oil the grate. Grill the flank steak for 7 minutes per side, or to desired doneness. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let stand for 10 minutes before slicing very thinly against the grain. Drain the chipotle peppers reserving 1 teaspoon of the adobo sauce. Finely chop the chipotle peppers. Stir together the mayonnaise, chipotle peppers, and reserved adobo sauce in a medium bowl. Serve the sauce with the steak. view less | |
| Memorial Day Greek Pasta Salad | Christopher Ranch | Memorial Day Greek Pasta Salad (Refer to Formulation). | |
| Memorial Day Sliders | Christopher Ranch | Memorial Day Sliders are prepared by melting butter in a skillet over medium heat. Add the onions, and cook until soft and golden, about 10 minutes. Raise the heat to medium-high and continue cooking, stirring, until uniformly brown, 5 to 10 more minutes....view more Memorial Day Sliders are prepared by melting butter in a skillet over medium heat. Add the onions, and cook until soft and golden, about 10 minutes. Raise the heat to medium-high and continue cooking, stirring, until uniformly brown, 5 to 10 more minutes. Season with salt and pepper and set aside. Mix ground beef, garlic and parsley in a bowl. Season the mixture with salt and pepper and form into small patties. Heat a grill pan over medium heat; grill the patties until medium-rare, about 4 minutes per side. Place a cheese slice on the bottom half of each roll; top with a burger, some caramelized onions and the roll top. view less | |
| Mendiants | Peter's Chocolate | This is a recipe for Mendiants utilizing the product Peter's® Semisweet Chocolates Newport™ with almonds, pistachios, dried jumbo cranberries, and dried apricot pieces. | |
| Mesquite Nutmeg Beef Marinade | Christopher Ranch | Mesquite Nutmeg Beef Marinade is prepared by mixing all ingredients together. Makes enough for a 1 pound steak. | |
| Mexican Brandy Creams | Peter's Chocolate | This is a recipe for Mexican Brandy Creams utilizing the products Peter's® Milk Chocolates Madison® and Peter's® Bittersweet Chocolates Cambra™ with heavy cream, corn syrup, butter, and Mexican brandy. | |
| Mexican Coffee Liquor Truffle | Peter's Chocolate | This is a recipe for Mexican Coffee Liquor Truffle utilizing the products Peter's® Milk Chocolates Ultra® and Peter's® Milk Chocolates Broc® with heavy cream, corn syrup, invertase, and Mexican coffee liquor. | |
| Mexican Flank Steak | Christopher Ranch | Mexican Flank Steak is made by trimming flank steak to remove any visible fat. Remove husk and stem from tomatillos, if necessary, and chop. Place drained corn on the cob, onion, and garlic in the bottom of 3 quart slow cooker. Top with steak and tomatill...view more Mexican Flank Steak is made by trimming flank steak to remove any visible fat. Remove husk and stem from tomatillos, if necessary, and chop. Place drained corn on the cob, onion, and garlic in the bottom of 3 quart slow cooker. Top with steak and tomatillos.;Sprinkle all with salt, pepper, oregano, and cilantro. Pour diced tomatoes over. Cover crockpot and cook on low for 6-7 hours or until steak is tender. Remove steak and slice crosswise across grain into strips. Serve vegetables and sauce with steak. view less | |
| Mexican Fudge | Peter's Chocolate | This is a recipe for Mexican Fudge utilizing the products Peter's® Gourmet Chips, Peter's® Semisweet Chocolates D'or®, and Peter's® Chocolate Liquors Broken Orinoco™ with sweetened condensed milk, ground almonds, cinnamon, ground dried jalapeno pepper, an...view more This is a recipe for Mexican Fudge utilizing the products Peter's® Gourmet Chips, Peter's® Semisweet Chocolates D'or®, and Peter's® Chocolate Liquors Broken Orinoco™ with sweetened condensed milk, ground almonds, cinnamon, ground dried jalapeno pepper, and Ancho chile powder. view less | |
| Mexican Shrimp Garlic Cocktail | Christopher Ranch | Mexican Shrimp Garlic Cocktail is made by combining all ingredients except the avocado. Allow the shrimp to marinade in the sauce for 3 or 5 hours in the refrigerator. Add the chopped avocado just before serving. | |
| Mexican Truffles | Peter's Chocolate | This is a recipe for Mexican Truffles utilizing the products Peter's® Semisweet Chocolates Burgundy® and Peter's® Milk Chocolate Broc® with heavy cream, Coronado cajeta vainilla, cinnamon, Ancho chile powder, and Chipotle chile powder. | |
| Mild Sour Baguette | Puratos | Mild Sour Baguette is a bread loaf recipe that has 5-7 cuts. This formulation is created with the products Sapore Amadeo and S500 Green A+. | |
| Mildly English Ale | Briess Malt & Ingredients Co. | A classic English session beer brewed with the finest domestic ingredients. Light in body, but with some malt character, the lower levels of esters produced by these yeast and higher hopping levels lead to a clean, dry finish. (For complete brewing proces...view more A classic English session beer brewed with the finest domestic ingredients. Light in body, but with some malt character, the lower levels of esters produced by these yeast and higher hopping levels lead to a clean, dry finish. (For complete brewing process see attachment). view less | |
| Milk Chocolate Truffles | Peter's Chocolate | This is a recipe for Milk Chocolate Truffles utilizing the product Peter's® Milk Chocolates Malan™ with heavy cream and invertase. | |
| Mini Pain Chocolate Croissant | Puratos | Mini Pain Chocolate Croissant is a pastry dessert that is made with buttery dough, piped with Belgian chocolate and then decorated with dark or milk chocolate. This formulation is created with the products Sapore Fidelio, Intens Short, S500 Red, Cremfil U...view more Mini Pain Chocolate Croissant is a pastry dessert that is made with buttery dough, piped with Belgian chocolate and then decorated with dark or milk chocolate. This formulation is created with the products Sapore Fidelio, Intens Short, S500 Red, Cremfil Ultim Belgian Chocolate and Carat Coverlux Dark or Milk. view less | |
| Mini-Polenta Pancakes | Christopher Ranch | Mini-Polenta Pancakes are made by in large saucepan, combine water, basil, stock and sea salt. Bring to a full boil. Slowly pour polenta into liquid. Using wire whisk or spoon, stir constantly while pouring to keep polenta smooth. Reduce heat to low, and ...view more Mini-Polenta Pancakes are made by in large saucepan, combine water, basil, stock and sea salt. Bring to a full boil. Slowly pour polenta into liquid. Using wire whisk or spoon, stir constantly while pouring to keep polenta smooth. Reduce heat to low, and cook, stirring occasionally, about 20 minutes. Add more water to thin, if needed. Heat nonstick skillet over medium-high heat, and lightly coat bottom with olive oil. Add 1 teaspoon garlic to skillet, and immediately place 1 heaping tablespoon cooked polenta into pan. Flatten with back of spoon or spatula. Repeat until polenta gone. Cook until sides of polenta loosen from skillet, 1 to 2 minutes. Place a dinner plate carefully place over skillet, and turn polenta pancake onto plate. You can make several, then keep covered on platter. Garnish with freshly grated cheese, and serve. view less | |
| Mint Julep Truffle | Peter's Chocolate | This is a recipe for Mint Julep Truffle utilizing the products Peter's® Bittersweet Chocolates Adair™ and Peter's® Milk Chocolates Ultra® with heavy cream, corn syrup, invertase, bourbon and mint oil. | |
| M&M's Chocolate Coconut/Macadamia Chewies | International Coconut Corp. | M&M's Chocolate Coconut/Macadamia Chewies are made by combining butter, brown sugar, egg, vanilla extract, flour, baking soda, salt, shredded coconut, macadamia nuts, and M&M's. | |
| Mocha Walnut Bars | Puratos | Mocha Walnut Bars are chocolate, coffee, walnut and brownie bars that are coated in melted chocolate. This formulation is created with the products Belcolade Cryst-o-Fil Noir, Puratos Classic Mocha and Carat Coverlux Dark. | |
| Modified Starch Replacement for Sauces | MP Gokyo Food & Chemical Co., Ltd. | Sauces with natural texture and good stability. GLYLOID 2A contributes to improve heat stability without losing starch-like texture. It enables to reduce native/modified starches with consistence texture. | |
| Moroccan Lentil Stew | Christopher Ranch | Moroccan Lentil Stew is made by combining all ingredients except green beans in a 3-4 quart slow cooker. Cover and cook on low for 8-10 hours until lentils, squash, and potatoes are tender when tested with knife. Increase heat to high setting.;Stir in tha...view more Moroccan Lentil Stew is made by combining all ingredients except green beans in a 3-4 quart slow cooker. Cover and cook on low for 8-10 hours until lentils, squash, and potatoes are tender when tested with knife. Increase heat to high setting.;Stir in thawed green beans, cover and cook for 10-15 minutes until mixture is thoroughly heated and beans are tender. view less | |
| Muesli Cookies | Puratos | Muesli Cookies are whole grain cookies that also contain dried fruits and nuts. This formulation is created with the products Tegral CL Whole Grain All Purpose Cookie Base and Sapore Softgrain Amber Grain CL. | |
| Muffins | Abel & Schafer | This is a recipe for baking Muffins using All Purpose Muffin Mix. | |
| Muffins (Cotton Gold Muffin Mix) | Abel & Schafer | This is a recipe for baking Muffins using Cotton Gold Muffin Mix. | |
| Muffins (Royal Muffin Mix) | Abel & Schafer | This is a recipe for baking Muffins using Royal Muffin Mix. | |
| Muffins (Royal Mufin 25% Base) | Abel & Schafer | This is a recipe for baking Muffins using Royal Mufin 25% Base. | |
| Muffins with Blueberries | Abel & Schafer | This is a recipe for baking Muffins with Blueberries using All Purpose Muffin Mix. | |
| Multi Grain Porter | Briess Malt & Ingredients Co. | Malted wheat lends a richness and malted rye lends a dryness that complement the chocolate malts in this California-style porter. (For complete brewing process see attachment). | |
| Multigrain Boule | Puratos | Multigrain Boule is a boule-shaped bread that is made with semolina flour. This formulation is created with the O-tentic Durum, Sapore Softgrain Wheat and Sapore Rigoletto. | |
| Multigrain Bread Direct | Puratos | Multigrain Bread Direct is a multigrain recipe that could be used in various applications. This formulation uses the products S500 Red and Sapore Softgrain Multigrain. | |
| Multigrain Focaccia | Puratos | Multigrain Focaccia is a multigrain bread shaped into a flattened disk and sprayed with olive oil. This formulation is created with the Sapore Softgrain Multigrain and O-tentic Durum. | |
| Munich Madness Bock | Briess Malt & Ingredients Co. | Steeping caramel and chocolate malts adds just the right touch of deep flavor to this rich and malty traditional German lager. (For complete brewing process see attachment). | |
| Mushroom and Artichoke Stuffed Trout | Christopher Ranch | Mushroom and Artichoke Stuffed Trout is made by preheating the oven to 350 degrees. Heat the butter in a large skillet until foamy. Add the mushrooms and saute, stirring occasionally, until soft and they have released their liquid, about 4 minutes. Add th...view more Mushroom and Artichoke Stuffed Trout is made by preheating the oven to 350 degrees. Heat the butter in a large skillet until foamy. Add the mushrooms and saute, stirring occasionally, until soft and they have released their liquid, about 4 minutes. Add the shallots, garlic, thyme, salt and pepper and cook, stirring frequently, until most of the liquid has evaporated and shallots are soft, 2 to 3 minutes. Add the lemon juice and fish stock and cook until almost evaporated, 2 minutes. Add the heavy cream and artichoke hearts and cook until heated through and the cream has evaporated a bit, 2 to 3 minutes. Remove from the heat and add the parsley, chives, and enough bread crumbs to tighten mixture. Season the inside cavity of the trout well with salt and freshly ground black pepper. Stuff the cavity of the trout with the stuffing and place on a foil-lined baking sheet. Arrange half of the lemon slices on top of the stuffing mixture, in the cavity. Drizzle the outside of the trout with the extra-virgin olive oil and season the fish on the outside with salt and pepper,to taste. Arrange the remaining lemon slices on top of the fish. Bake for about 30 minutes or until the fish flakes easily and the stuffing is cooked through. view less | |
| Mushroom Garlic Pasta Sauce | Christopher Ranch | Mushroom Garlic Pasta Sauce is prepared by melting butter over medium heat. Add garlic and saute 1 minute. Add mushroom and stir to coat. Raise heat as mushrooms exude water. Saute, stirring 20 to 25 minutes. Stir in cream and parsley. Stir until thickene...view more Mushroom Garlic Pasta Sauce is prepared by melting butter over medium heat. Add garlic and saute 1 minute. Add mushroom and stir to coat. Raise heat as mushrooms exude water. Saute, stirring 20 to 25 minutes. Stir in cream and parsley. Stir until thickened 3 to 5 minutes. Season with salt and pepper. Pour over pasta. Sprinkle with Parmesan cheese. view less | |
| Mushrooms Ala Garlique | Christopher Ranch | Mushrooms Ala Garlique is prepared by preheating oven to 350 degrees. Clean stems from mushroom caps and finely chop them. Place butter, garlic, tomato flesh, sweet onions, and chopped mushroom stems in a 10 in skillet and saute. Slowly add breadcrumbs, P...view more Mushrooms Ala Garlique is prepared by preheating oven to 350 degrees. Clean stems from mushroom caps and finely chop them. Place butter, garlic, tomato flesh, sweet onions, and chopped mushroom stems in a 10 in skillet and saute. Slowly add breadcrumbs, Parmesan cheese and salt. Stuff caps with mixture and place in a shallow baking dish. Pour white wine in bottom of pan and bake at 350 degrees for 8-10 minutes. Remove from onion and sprinkle the Romano cheese on top and place back into the onion until the cheese melts. view less | |
| Mussels Marinara | Christopher Ranch | Mussels Marinara are made by heating oil in a large stockpot. Gently saute onions and garlic until golden brown, being careful not to burn them. Add mussels to pot along with beer, marinara sauce, salt, pepper, and pasta seasoning, and top off with fresh ...view more Mussels Marinara are made by heating oil in a large stockpot. Gently saute onions and garlic until golden brown, being careful not to burn them. Add mussels to pot along with beer, marinara sauce, salt, pepper, and pasta seasoning, and top off with fresh chopped tomatoes and fresh basil. Cover pot and simmer until mussels open. Remove mussels to serving platter, discarding any that do not open. Spoon sauce around mussels and put extra sauce in a serving bowl to be used for dipping crusty bread or serving over a side of pasta. view less | |
| Mustard and Horseradish Marinade | Christopher Ranch | Mustard and Horseradish Marinade is prepared by crushing, peeling and mashing garlic. Mix garlic, mustard, horseradish and tomato sauces together in a bowl or plastic bag. Add the meat to be marinated and turn to coat. Cover or seal and marinate for 2 hou...view more Mustard and Horseradish Marinade is prepared by crushing, peeling and mashing garlic. Mix garlic, mustard, horseradish and tomato sauces together in a bowl or plastic bag. Add the meat to be marinated and turn to coat. Cover or seal and marinate for 2 hours or overnight in the refrigerator. Remove from marinade and cook with Direct Heat with mesquite wood on your grill pork or lamb use pecan wood. Makes enough marinade for 1 pound of beef, lamb, pork or chicken. view less | |
| Mustard Garlic Beef | Christopher Ranch | Mustard Garlic Beef is prepared by marinating beef for 24 hours in teriyaki sauce. Turn and rebaste meat several times. Remove meat from marinade and place on roasting rack. Coat meat turning carefully to cover. First apply garlic and then cover it with m...view more Mustard Garlic Beef is prepared by marinating beef for 24 hours in teriyaki sauce. Turn and rebaste meat several times. Remove meat from marinade and place on roasting rack. Coat meat turning carefully to cover. First apply garlic and then cover it with mustard. Seal all around meat. Roast 30-40 minutes at 375 to 400 degrees to set crust. Then turn back to 325 degrees. Roast about 25 to 30 minutes per pound for well done roast. view less | |
| Natural Country Bread | Abel & Schafer | This is a recipe for baking Natural Country Bread using Natural Country Bread Mix. | |
| Natural Country French Bread | Abel & Schafer | This is a recipe for baking Natural Country French Bread using Natural Country French 10% Base. |
