| Plantain and Pepper Stuffed Chicken | Christopher Ranch | Plantain and Pepper Stuffed Chicken is made by in a small bowl combining the juice of the lemons, garlic, dried oregano, olive oil, salt and pepper. Rub all over the chicken and allow it to set in the refrigerator 1 to 2 hours. To make the stuffing: Over ...view more Plantain and Pepper Stuffed Chicken is made by in a small bowl combining the juice of the lemons, garlic, dried oregano, olive oil, salt and pepper. Rub all over the chicken and allow it to set in the refrigerator 1 to 2 hours. To make the stuffing: Over medium high heat, saute the bacon until crisp. Remove from the pan. Place the plantains to the pan and cook until lightly browned. Add the garlic, peppers and oregano and cook 2 to 3 minutes more. Pour in the chicken stock to deglaze the pan, about 1 to 2 minutes. Add the bread, salt and pepper. Stir gently to combine. Preheat the oven to 350 degrees. Remove the chicken from the refrigerator and stuff it with the plantain pepper mixture. Tie the legs together and place on a rack in a roasting pan, breast side down. Cook for 1/2 hour, turn the chicken breast side up and roast for another 1/2 hour or until the skin is golden brown and the chicken is cooked through. view less | |
| Plantain Cacahuate | Peter's Chocolate | This is a recipe for Plantain Cacahuate utilizing the products Peter's® Peanut Butter Flavored Icecap® Chips and Peter's® Milk Chocolates Superfine™ with peanut butter and plantain chips. | |
| Plantain Cacahuate Bark | Peter's Chocolate | This is a recipe for Plantain Cacahuate Bark utilizing the products Peter's® Peanut Butter Flavored Icecap® Chips and Peter's® Sugar Free Coatings Milk Chocolate Flavored with plantain chips, pepitas, and sliced almonds. | |
| Poached Achiote Scallops | Christopher Ranch | Poached Achiote Scallops are made by melting the butter in a medium saucepan over moderate heat. Saute the onions with the salt until caramelized, about 10 minutes. Add the garlic and achiote paste and cook 5 minutes, stirring frequently with a wooden spo...view more Poached Achiote Scallops are made by melting the butter in a medium saucepan over moderate heat. Saute the onions with the salt until caramelized, about 10 minutes. Add the garlic and achiote paste and cook 5 minutes, stirring frequently with a wooden spoon to avoid scorching. Add the tomato paste and pour in the fish stock or clam juice and boil 5 minutes longer. Stir in the pepper and vinegar and remove from the heat. Transfer the sauce to a blender and puree. Pass through a strainer. The sauce keeps up to 4 days. To finish, pour the sauce into a large skillet. Bring to a boil over high heat. Stir in the scallops or shrimp, reduce the heat to medium and cook 3 to 5 minutes. Serve over a bed of white rice and garnish with the capers. view less | |
| Polenta Panini with Mushrooms | Christopher Ranch | Polenta Panini with Mushrooms are made by mincing the shallots and the thyme leaves. Cut the polenta crosswise in half, then cut each half into quarters, then cut each of those quarters in half, making 16 equal slices total; set aside. Melt 1 tablespoon ...view more Polenta Panini with Mushrooms are made by mincing the shallots and the thyme leaves. Cut the polenta crosswise in half, then cut each half into quarters, then cut each of those quarters in half, making 16 equal slices total; set aside. Melt 1 tablespoon of the butter in a medium skillet over medium heat. Add the shallots and cook for 3 minutes, stirring, until they have softened. Add the sliced mushrooms, thyme, salt and pepper; cook for 5 minutes, stirring, or until the mushrooms are tender and have exuded liquid. Reduce the heat to the lowest possible setting; keep warm. Meanwhile, finely chop the sun-dried tomatoes and combine with the shredded fontina cheese. Heat the remaining tablespoon of butter on a large nonstick griddle over medium heat until the butter is bubbly. Arrange 8 polenta slices on the griddle and sprinkle them with the tomato-cheese mixture, using most of it. Top with the remaining 8 polenta slices to form sandwiches. Cook for 3 minutes, then carefully turn over the sandwiches and cook for 3 minutes or until the cheese has melted and the polenta has deepened in color. (For an optional panini effect, place a second pan or heavy pot on the sandwiches to press them. Turn off the heat; sprinkle the remaining tomato-cheese mixture on top of the 8 sandwiches so that it melts slightly and let sit for 1 minute; transfer to individual plates (2 sandwiches per serving) and top with the mushroom mixture. Serve Immediately. view less | |
| Polish Sausage with Youkon Gold Potatoes | Christopher Ranch | Polish Sausage with Youkon Gold Potatoes are made In a cast iron skillet, heat Paradise oil over medium heat. Once the pan is ready, add the sausage and the potatoes. Watch the sausages as they cook, they’ll need to be flipped (after about 12 minutes) so ...view more Polish Sausage with Youkon Gold Potatoes are made In a cast iron skillet, heat Paradise oil over medium heat. Once the pan is ready, add the sausage and the potatoes. Watch the sausages as they cook, they’ll need to be flipped (after about 12 minutes) so they are browned on both sides. Also, the potato chunks may cook faster than the sausage, so turn them frequently and take them out of the pan when they’re done (about 20 minutes). Test the potatoes for doneness by spearing a larger chunk with a fork; if it pierces the potato chunk easily, they’re done. Set them aside until the sausage is thoroughly cooked and browned. When the sausage and potatoes are done cooking, remove sausage from the pan. There should be some oil and fat remaining in the pan; if not, add a little more oil. Add sage, shallots, garlic, and lemon to the pan; when they have been softened, add the potatoes back into the pan to warm them and infuse them with the flavors. When the shallots have slightly browned (about 5 minutes), turn off the heat. Serve the sausages warm, with the potatoes on the side. Spoon the shallot, sage and lemon mixture over the potatoes. view less | |
| Pomegranate Pyramid | Peter's Chocolate | This is a recipe for Pomegranate Pyramid utilizing the products Peter's® Semisweet Chocolates D'or® and Peter's® Milk Chocolates Broc® with heavy cream, pomegranate concentrate, invertase, and pomegranate flavor. | |
| Popping White Stars | Peter's Chocolate | This is a recipe for Popping White Stars utilizing the product Peter's® Original™ White Chocolate with red popping candy and blue popping candy. | |
| Pork Dumplings with Spicy Sauce | Christopher Ranch | Pork Dumplings with Spicy Sauce is made by in a food processor, fitted with a metal blade, combine the pork, garlic and green onions. Puree until smooth. Season the mixture with a drizzle of sesame oil and soy sauce. Add the cream and process until incorp...view more Pork Dumplings with Spicy Sauce is made by in a food processor, fitted with a metal blade, combine the pork, garlic and green onions. Puree until smooth. Season the mixture with a drizzle of sesame oil and soy sauce. Add the cream and process until incorporated. Season the mixture with salt and pepper. Remove the mixture from the processor and set aside. Using a round biscuit cutter, cut the wonton skins into 2 1/2- inch circles. Place 2 tablespoons of the mixture in the center of each circle. Moisten the edges with water, pleat half the circle, and press the edges together, forming a crescent-shaped dumpling. Using your fingers, pleat around the dumpling and press the edges together to form a beggar’s purse. Repeat the process for the other dumplings. Line a large steamer with the cabbage leaves. Place the steamer in a wok. Fill the wok with enough water to touch the bottom of the basket. Cover the steamer and steam for a couple of minutes to steam the cabbage leaves. Arrange the dumplings on the leaves and cook until the dumplings are tender, about 6 to 8 minutes, or translucent in color. Serve the warm dumpling with the soy sauce, and chili oil. view less | |
| Pork Filled Wonton | Christopher Ranch | Pork Filled Wonton are made by mixing pork with sesame oil and soy sauce. (Saute first if you wish). Add salt, pepper, egg and scallion. In a vegetable steamer, steam bean sprouts, cabbage, carrot and garlic for 5 minutes or until tender. Cool, squeeze ou...view more Pork Filled Wonton are made by mixing pork with sesame oil and soy sauce. (Saute first if you wish). Add salt, pepper, egg and scallion. In a vegetable steamer, steam bean sprouts, cabbage, carrot and garlic for 5 minutes or until tender. Cool, squeeze out moisture and chop into a mince. Add to pork mixture. Filling is ready. view less | |
| Pork Meatballs | Christopher Ranch | Pork Meatballs are made by whisking together fish sauce, oil, and sugar until the sugar is completely dissolved. Stir in shallot and garlic, and season with pepper. Add pork and pound the meat into the marinade until evenly coated. Marinate, refrigerated,...view more Pork Meatballs are made by whisking together fish sauce, oil, and sugar until the sugar is completely dissolved. Stir in shallot and garlic, and season with pepper. Add pork and pound the meat into the marinade until evenly coated. Marinate, refrigerated, for 1 hour. Place pork between the palms of your hands and squeeze out excess liquid. Put drained meat in a container and place in freezer for 1 hour. Put partially frozen pork in a food processor and pulse to loosen the meat, about 2 minutes. Add potato starch and continue pulsing until mixture has firm paste-like consistency, about 5 minutes. Form into meatballs. Slide 3 to 5 meatballs onto each skewer. Grill over a barbecue or on a well oiled grill pan over medium high heat until the meatballs are cooked through, rolling them around in the pan, about 6 minutes. view less | |
| Pork Roulades | Christopher Ranch | Pork Roulades is made by preheating the oven to 400 degrees. Place each pork loin between 2 pieces of plastic wrap. With a beef mallet, lightly pound out the pork loin, very thin 1/6 to 1/8-inch thick. Unwrap the pork loin and season both sides with salt ...view more Pork Roulades is made by preheating the oven to 400 degrees. Place each pork loin between 2 pieces of plastic wrap. With a beef mallet, lightly pound out the pork loin, very thin 1/6 to 1/8-inch thick. Unwrap the pork loin and season both sides with salt and pepper. Lay three slices of the bacon on a flat surface. Place the pork on top of the bacon along one end. Spread 1/4 cup of the duxelle over the top of each pork loin. Divide the avocado slices into fourths and lay the slices on top of the duxelle. Gently roll up each pork with the bacon. Place the roulades on a baking sheet, seam side down, lined with parchment paper, and roast until the bacon is brown and crisp and the pork meat is tender, for about 30 minutes. Remove from the oven and allow the roulades to rest for 5 minutes, before slicing. Using a very sharp knife, trim off the ends of each roulade and cut each across into 4 slices. In a sauce pan, render the chopped bacon, until crispy for about 8 minutes. Add the shallots, garlic, and Armagnac and cook for 1 minute. Stir in the demi-glace, sugar, salt and pepper. Bring the liquid to a boil and reduce to a simmer. Cook for 20 minutes. Whisk in the butter and remove from the heat and serve with the roulades. To assemble, spoon 1/4 cup of the sauce on each of 4 plates and arrange 4 roulades slices on top. view less | |
| Pork Spareribs | Christopher Ranch | Pork Spareribs are amde by preheating oven to 350 degrees F. Heat oil in saucepan and add onion, garlic, and green pepper. Cook for 2 minutes. ;Stir in brown sugar; when dissolved, add lemon zest and juice, ketchup, vinegar, Worcestershire sauce, cayenne,...view more Pork Spareribs are amde by preheating oven to 350 degrees F. Heat oil in saucepan and add onion, garlic, and green pepper. Cook for 2 minutes. ;Stir in brown sugar; when dissolved, add lemon zest and juice, ketchup, vinegar, Worcestershire sauce, cayenne, and tarragon. Reduce heat and simmer 5 minutes. Place rack in roasting pan and brush with oil. Place ribs on rack and season with salt and pepper. Brush with a little sauce. Cook for 1 1/2 hours, basting every 15 minutes with sauce. Remove and section ribs. Serve sticking out of mashed potatoes, to resemble a hedgehog. view less | |
| Pork with Sweet Garlic and Fennel | Christopher Ranch | Pork with Sweet Garlic and Fenbel is made by preheating the oven to 300 degrees. In a 10 to 12-inch skillet, heat the oil until almost smoking. Add the fennel slices and cook over high heat until tender and browned, about 5 minutes. Season the pork chops ...view more Pork with Sweet Garlic and Fenbel is made by preheating the oven to 300 degrees. In a 10 to 12-inch skillet, heat the oil until almost smoking. Add the fennel slices and cook over high heat until tender and browned, about 5 minutes. Season the pork chops with salt and pepper and dredge them in the flour. Add the pork chops to the pan and cook 1-minute on each side, until evenly browned. Remove the skillet from heat and sprinkle 1-teaspoon fennel seed on 1 side of the chops. Turn and sprinkle the remaining teaspoon on the other side. Add the wine and sweet garlic and place the skillet in the oven to cook for 15 minutes, until just cooked through. Garnish with the fennel fronds and serve immediately. Combine oil and garlic in a 12 to 14-inch saute pan and cook over high heat until cloves are browned. Add Cinzano and reduce liquid until syrupy. view less | |
| Port-Marinated Smoked Chicken | Christopher Ranch | Port-Marinated Smoked Chicken is prepared by rinsing chicken breasts under cold water and pat dry. Place in a sealable plastic bag. In a large glass or ceramic bowl, combine all of the marinade ingredients. Mix together and pour into the bag overtop of t...view more Port-Marinated Smoked Chicken is prepared by rinsing chicken breasts under cold water and pat dry. Place in a sealable plastic bag. In a large glass or ceramic bowl, combine all of the marinade ingredients. Mix together and pour into the bag overtop of the chicken. Seal the bag and place it in the fridge to marinate for 1 hour. Place 1 handful of wood chips or a gas grill or all the wood chips if using a charcoal grill) into water to soak for 30 minutes. Prepare the barbecue for indirect grilling. Preheat the grill to high heat – approximately 500°F(250ºC) on one side. Build smoke pouch. If using a gas grill, squeeze the excess water from the wood chips and place in the center of a large piece of foil. Add the dry chips and mix. Close the foil around the chips sealing the package. Using a fork, poke holes in both sides of the package. Place directly over high heat source of the grill, close the lid and wait for smoke. If using charcoal, squeeze the excess water from the chips and sprinkle the chips directly into the fire bed of ash charcoal. Drain the chicken from the marinade and scrape off the excess liquid. Rub the chicken with the remaining 1 tablespoon of olive oil and season with salt and pepper. When smoke starts to billow out, reduce the heat to 200 ºF (100ºC). Quickly lift the lid, oil the grill and place chicken on the cool side of the barbecue. Close the lid and leave to smoke for 1 hour. view less | |
| Portuguese Fish Stew | Christopher Ranch | Portuguese Fish Stew is made by heating the oil in a heavy 4 to 6-quart pot over medium flame. Add the onions, garlic, and sausage; cook, stirring with wooden spoon, until the sausage renders out some of its fat and the onions are soft. Toss in the herbs ...view more Portuguese Fish Stew is made by heating the oil in a heavy 4 to 6-quart pot over medium flame. Add the onions, garlic, and sausage; cook, stirring with wooden spoon, until the sausage renders out some of its fat and the onions are soft. Toss in the herbs and then the potatoes, stir that around for a minute to coat in the oil. Pour in the chicken broth and bring up to a simmer. Add the kale, season with salt and pepper. Cover and simmer for 10 minutes until the potatoes are nearly tender. Uncover the pot and add the clams; simmer, covered, for 15 minutes until the clams open. Add the fish and continue to cook for another 3 to 5 minutes until the fish is cooked. Garnish with chopped parsley and drizzle with olive oil. Ladle the stew into shallow bowls and serve with Rustic Garlic Bread for dunking. view less | |
| Pot au Feu | Christopher Ranch | Pot au Feu is made by seasoning beef with salt and pepper, sprinkle a little flour over to lightly coat the meat. Brown in a pot, turning over to brown the other side as well. Place meat into an oven proofed casserole or even better into a slow cooker. Se...view more Pot au Feu is made by seasoning beef with salt and pepper, sprinkle a little flour over to lightly coat the meat. Brown in a pot, turning over to brown the other side as well. Place meat into an oven proofed casserole or even better into a slow cooker. Set Aside. In a pan, saute bacon, onions, garlic, carrots, then add tomatoes, leek; when the vegetables are quite tender, pour in the beef stock. Bring to a boil and add to the meat in the casserole or slow cooker. Cook at low temperature (150 Celsius) for about 5 hours or until the meat falls of the bone. Serve with roasted or boiled potatoes, this dish is traditionally served with mustard and coarse salt. If you want a more Mediterranean approach, use less meat and more vegetables and herbs. Pair it with a glass of red wine. view less | |
| Potato & Pork on Multigrain Rye Panxo | Puratos | Potato & Pork on Multigrain Rye Panxo is a sandwich idea made with pork tenderloin, basil leaf, pesto and roasted potato on multigrain rye bread. The rye bread is made with liquid malt as well as other ingredients. This formulation is created with the pro...view more Potato & Pork on Multigrain Rye Panxo is a sandwich idea made with pork tenderloin, basil leaf, pesto and roasted potato on multigrain rye bread. The rye bread is made with liquid malt as well as other ingredients. This formulation is created with the products Sapore Softgrain Multigrain, Sapore Aroldo, and S500 Blue A+. view less | |
| Potato Bread | Abel & Schafer | This is a recipe for baking Potato Bread using Komplet Potato Bread Mix. | |
| Potato, Onion & Dill Bread | Abel & Schafer | This is a recipe for baking Potato, Onion & Dill Bread using Country Italian Bread Mix and Potato, Onion & Dill Plus. | |
| Potato Roll | Abel & Schafer | This is a recipe for baking Potato Rolls using Komplet Potato Bread 50% Base. | |
| Premium Vegan Egg-Free Mayo | MP Gokyo Food & Chemical Co., Ltd. | Label friendly vegan mayonnaise without eggs and emulsifiers. GLYLOID can make an egg-free mayonnaise with maintaining original taste and stability. | |
| Prickly Pear Passion Fruit Tea | Northwest Naturals | Prickly Pear Passion Fruit Tea is a formulation of Northwest Naturals Prickly Pear Passion Fruit Juice Concentrate WONF combined with white tea, sugar, vodka, and ice in a beverage shaker. | |
| Prime Rib with Roasted Garlic and Horseradish Crust | Christopher Ranch | Prime Rib with Roasted Garlic and Horseradish Crust is prepared by preheating oven to 350 degrees F. Toss garlic cloves and olive oil in small baking dish; cover. Bake until garlic begins to brown, about 35 minutes. Drain olive oil into food processor. Co...view more Prime Rib with Roasted Garlic and Horseradish Crust is prepared by preheating oven to 350 degrees F. Toss garlic cloves and olive oil in small baking dish; cover. Bake until garlic begins to brown, about 35 minutes. Drain olive oil into food processor. Cool 15 minutes. Peel garlic and place in food processor. Add prepared horseradish and coarse salt. Puree until almost smooth. Place rack on large rimmed baking sheet. Sprinkle prime rib with salt and pepper. Spread thin layer of garlic mixture on underside of beef. Place beef, garlic mixture side down, onto rack. Spread beef with remaining garlic mixture. Cover and refrigerate at least 3 hours or up to 1 day. Position rack in bottom third of oven; preheat to 350 degrees F. Uncover beef. Roast until thermometer inserted into top center registers 125 degrees F for rare, about 1 hour 45 minutes. Transfer beef to platter; let stand 30 minutes. Scrape pan juices into small saucepan. Slice prime rib crosswise. Rewarm juices; drizzle over beef. Serve with Beet, Red Onion and Horseradish Relish. view less | |
| Prosciutto and Cheese Pasta Filling with CareRice™ 25 | Caremoli Group | CareRice™ 25 is used in pasta filling to create a creamy, full texture. | |
| Pumpkin Garlic Soup | Christopher Ranch | Pumpkin Garlic Soup is made by melting butter and garlic in a small pot. Then pour in the pumpkin and chicken stock until its smooth. Cook that for approximately 20 minutes and stir in white wine. Next you stir in heavy cream and cook only 1 to 2 minutes ...view more Pumpkin Garlic Soup is made by melting butter and garlic in a small pot. Then pour in the pumpkin and chicken stock until its smooth. Cook that for approximately 20 minutes and stir in white wine. Next you stir in heavy cream and cook only 1 to 2 minutes until it is cooked through. Finally serve as desired. view less | |
| Pumpkin Pie Ganache Truffle | Peter's Chocolate | This is a recipe for Pumpkin Pie Ganache Truffle utilizing the products Peter's® Icecap® Caps White Icecap® and Peter's® Milk Chocolates Broc® with heavy cream, can pumpkin, pumpkin pie seasoning, cloves, and cinnamon. | |
| Pumpkin Risotto with Roasted Mushrooms | Christopher Ranch | Pumpkin Risotto with Roasted Mushrooms is made by sauteing pumpkin in butter until soft. Puree in food processor until smooth. Return to pan, simmer until liquid is dissolved and puree is dry. Bring half the stock to a boil and season with salt. Boil rice...view more Pumpkin Risotto with Roasted Mushrooms is made by sauteing pumpkin in butter until soft. Puree in food processor until smooth. Return to pan, simmer until liquid is dissolved and puree is dry. Bring half the stock to a boil and season with salt. Boil rice for 6 minutes, strain and place on a baking sheet to cool. Saute garlic and shallots in olive oil. Add wine and reduce until dry. Add rice and stock in small amounts unti cooked. FInish with puree, mascarpone, mushrooms. Season with salt and pepper and garnish with parmesan. view less | |
| Pumpkin Soup | Connecticut Coconut Company | This is a recipe for Pumpkin Soup utilizing the products Organic Virgin Coconut Oil and Coconut Milk with butter, chopped garlic, chopped shallots, chili peppers, chopped lemon grass, chicken stock, pumpkin, and basil leaves. | |
| Puttanesca Piccata Pasta | Christopher Ranch | Puttanesca Piccata Pasta is made by heating the oil in the pan to saute the seitan. When it’s kinda done, add the tablespoons of the vinegar and the wine. When absorbed/evaporated, remove the seitan.. add a little more oil to the pan if you need it. Start...view more Puttanesca Piccata Pasta is made by heating the oil in the pan to saute the seitan. When it’s kinda done, add the tablespoons of the vinegar and the wine. When absorbed/evaporated, remove the seitan.. add a little more oil to the pan if you need it. Start cooking the veggies in this order, adding some when the earlier one is done: shallots and onions, then red peppers, then shrooms and garlic… artichoke hearts, capers, sundried toms, olives. Add the spices to taste ( you may need a little more). Cook a minute, then deglaze with the 1/2 cup wine, add the lemon juice and spinach. Let the wine reduce and the spinach cook, check for salt and pepper, then toss it all with pasta. view less | |
| Quail in Rose Petal Sauce | Christopher Ranch | Quail in Rose Petal Sauce is made by making an X over the flat ends of the chestnuts with a small sharp knife. Toast in oven at 350 degrees F 10 to 12 minutes. Bring 1 quart water to a boil and drop in the chestnuts. Boil, uncovered, for 20 minutes and dr...view more Quail in Rose Petal Sauce is made by making an X over the flat ends of the chestnuts with a small sharp knife. Toast in oven at 350 degrees F 10 to 12 minutes. Bring 1 quart water to a boil and drop in the chestnuts. Boil, uncovered, for 20 minutes and drain. Set aside to cool. When the chestnuts are cool enough to handle, peel the shells and remove the skins. Place them in the blender. Melt the butter in a large skillet and saute the garlic and anise seed until lightly browned. Add the rose petals, and the cactus or plums and saute 1 to 2 minutes. Add to the blender with honey, salt and pepper and puree while slowly adding 1 cup stock or water. Strain the puree into a skillet and bring to a boil. Lower heat and simmer for 10 minutes, stirring. Add red food coloring if desired and set aside, covered. Season quail with salt and pepper and stuff each with an onion slice and garlic clove. Tie legs together with string. Saute the quail in butter to brown, then pan roast for 8 to 10 minutes at 400 degrees F. Reheat the sauce if necessary. Add the quail to the sauce and stir, covering the birds completely, for 3 minutes. Serve 2 quail per person with plain white rice to absorb all the lovely, perfumed sauce. view less | |
| Quesillo en Salsa Verde | Christopher Ranch | Quesillo en Salsa Verdeis made by in a heavy saucepan, bringing the water to a boil. Add the tomatillos, 3/4 of the sliced onion, 6 of the chiles, and 6 of the garlic cloves. Simmer the mixture covered for about 30 minutes, or until the tomatillos are ten...view more Quesillo en Salsa Verdeis made by in a heavy saucepan, bringing the water to a boil. Add the tomatillos, 3/4 of the sliced onion, 6 of the chiles, and 6 of the garlic cloves. Simmer the mixture covered for about 30 minutes, or until the tomatillos are tender. Cool slightly and transfer to a blender or food processor. Add the remaining onion, chiles, and garlic, cilantro, and salt. Puree the mixture. Preheat the oven to its lowest heat and heat a wellseasoned flat griddle pan or castiron skillet over medium heat. Brush each slice of cheese with a little oil, then grill the slices for about 20 seconds on each side. You will need a heavy metal spatula to turn them, scraping all the golden crust from the pan and flipping it over. You will have to grill the cheese in batches, transferring the cooked cheeses to a platter in the oven while you finish cooking, but do not let the cheese melt. Place 2 slices of cheese on each of 6 warmed appetizer plates, pour the hot tomatillo sauce over the top and serve immediately, garnished with sprigs of cilantro and charred scallions. Accompany with wedges of toasted country bread. view less | |
| Raised Donuts | Abel & Schafer | This is a recipe for baking Raised Donuts using Deluxe Yeast Raised Donut. | |
| Ranger Cookies | Connecticut Coconut Company | This is a recipe for Ranger Cookies utilizing the product Coconut Flour and Desiccated Coconut - Fancy Shred Cut with vegetable shortening, butter, brown sugar, granulated sugar, vanilla, salt, eggs, all-purpose flour, baking powder, baking soda, old-fash...view more This is a recipe for Ranger Cookies utilizing the product Coconut Flour and Desiccated Coconut - Fancy Shred Cut with vegetable shortening, butter, brown sugar, granulated sugar, vanilla, salt, eggs, all-purpose flour, baking powder, baking soda, old-fashioned rolled oats, chocolate chips, and crispy rice cereal or cornflakes. view less | |
| Raspberry Caramel Truffles | Peter's Chocolate | This is a recipe for Raspberry Caramel Truffles utilizing the products Peter's® Caramel Loaf and Peter's® Bittersweet Chocolates Galeton™ with raspberry juice and lemon juice. | |
| Raspberry Cheesecake Muffin | Puratos | Raspberry Cheesecake Muffin is a yogurt cake muffin mix that is mixed with cheesecake and raspberry filling and then filled with cheesecake. This formulation is created with the products Tegral Satin Supreme Yogurt Creme Cake, Deli Cheesecake, and Topfil ...view more Raspberry Cheesecake Muffin is a yogurt cake muffin mix that is mixed with cheesecake and raspberry filling and then filled with cheesecake. This formulation is created with the products Tegral Satin Supreme Yogurt Creme Cake, Deli Cheesecake, and Topfil Premier Raspberry Filling. view less | |
| Raspberry Cheesecake Push Pop | Puratos | Raspberry Cheesecake Push Pop is a cream mixture that has raspberry filling layered with graham crackers. This formulation is created with the products Chantypak and Topfil Raspberry Filling. | |
| Raspberry Chocolate Cake | Puratos | Raspberry Chocolate Cake is a devil's food cake that is soaked in raspberry syrup, with chocolate icing piped onto the cake, then pipe a thin layer of raspberry filling onto that cake, melt chocolate ganache onto that layer. This formulation is created wi...view more Raspberry Chocolate Cake is a devil's food cake that is soaked in raspberry syrup, with chocolate icing piped onto the cake, then pipe a thin layer of raspberry filling onto that cake, melt chocolate ganache onto that layer. This formulation is created with the products Tegral Satin Devil's Food Layer Cake, Classic Raspberry, Topfil Premier Raspberry Filling, Puratop Silk-y Smooth Chocolate Icing, Belcolade Ganache and Chocolate White Shavings. view less | |
| Raspberry Cream Snack Cake | Puratos | Raspberry Cream Snack Cake is a yellow cake that is piped with white filling, dipped in red flavoring and rolled and completely covered in desiccated coconut. This formulation is created with the products Tegral Satin Yellow Layer Cake, Puratop White N' F...view more Raspberry Cream Snack Cake is a yellow cake that is piped with white filling, dipped in red flavoring and rolled and completely covered in desiccated coconut. This formulation is created with the products Tegral Satin Yellow Layer Cake, Puratop White N' Fluffy, Classic Raspberry and Harmony Classic Neutra. view less | |
| Raspberry Dessert Bar Short Crust | Puratos | Raspberry Dessert Bar Short Crust is a layered dessert bar with a cake dough base, raspberry filling, streusel crumbs and powdered sugar. This formulation is created with the products Tegral Satin Creme Cake and Bakefil Raspberry Filling. | |
| Raspberry Jam Squares | Peter's Chocolate | This is a recipe for Raspberry Jam Squares utilizing the product Peter's® Bittersweet Chocolates Cambra™ with raspberry jam and karo syrup. | |
| Raspberry Lemon Verrine | Puratos | Raspberry Lemon Verrine is a cream dessert that is made of layers of raspberry, cream, lemon cream and glaze. This dessert is a formulation of Topfil Premier Raspberry Filling, Deli Citron Filling, Chantypak, Magnify, and Carat Coverlux Dark. | |
| Raspberry Lemonade | Northwest Naturals | Raspberry Lemonade is a formulation of Northwest Naturals Lemon Concentrate WONF and Raspberry Concentrate WONF combined with tea, water, ice, and rum in a cocktail shaker. | |
| Raspberry Swirl Cheesecake | Puratos | Raspberry Swirl Cheesecake is a raspberry flavored cheesecake that has a graham cracker crust. This formulation is created with the products Deli Cheesecake and Topfil Premier Raspberry Filling. | |
| Ready meat franks | AVEBE | Formulation for ready meat franks using Eliane™ VE 420. | |
| Rebecca's Chocolate Coconut Candies | International Coconut Corp. | Rebecca's Chocolate Coconut Candies are made up of butter, sugar, sweet flake coconut and melted chocolate. | |
| Red Chard, Potato and White Bean Ragout | Christopher Ranch | Red Chard, Potato and White Bean Ragout are made by draining the beans and combine with 1 quart of fresh water in a casserole or Dutch oven. Bring to a simmer. Skim off any foam, then add the bouquet garni. Reduce the heat, cover and simmer 1 hour. Add 1 ...view more Red Chard, Potato and White Bean Ragout are made by draining the beans and combine with 1 quart of fresh water in a casserole or Dutch oven. Bring to a simmer. Skim off any foam, then add the bouquet garni. Reduce the heat, cover and simmer 1 hour. Add 1 teaspoon salt. Meanwhile, stem and clean the red chard leaves in 2 changes of water. Rinse the stems and dice. Set aside. Cut the leaves in ribbons, or coarsely chop, and set aside. Heat the olive oil in a heavy nonstick skillet over medium heat and add the onion and chard stems. Cook, stirring often, until tender, about 5 minutes. Add the garlic and continue to cook, stirring, until the garlic is fragrant, about 1 minute. Add the potatoes and stir together, then transfer to the pot with the beans. Bring back to a simmer, cover and simmer 30 minutes, or until the potatoes and beans are tender. Salt to taste. Add the chard and thyme leaves to the pot, cover and simmer for 15 minutes. The chard should be very tender. Stir in freshly ground pepper to taste and the parsley. Taste, adjust seasonings and serve, passing the Parmesan to sprinkle on the top. view less | |
| Red Roast Pork with Cabbage | Christopher Ranch | Red Roast Pork with Cabbage is made by putting all liquid ingredients and sugar in a tall stockpot and bring to a boil. Add pork and reduce heat. When boiling again, turn down to a simmer and skim off the ‘scum’. Add the rest of the remaining ingredients,...view more Red Roast Pork with Cabbage is made by putting all liquid ingredients and sugar in a tall stockpot and bring to a boil. Add pork and reduce heat. When boiling again, turn down to a simmer and skim off the ‘scum’. Add the rest of the remaining ingredients, except cabbage. Taste for seasoning; it should be fairly sweet. If not, add more brown sugar. Remember that the taste of the braising liquid will ultimately be the taste of the pork, so make sure it tastes good! Simmer slowly for 6 to 8 hours, or until pork is very soft. Carefully remove the pork, place it on a large platter and cover with foil to keep hot. Strain the liquid and reduce until a syrupy consistency is achieved, this will take 20 to 30 minutes. In the last 5 minutes of reducing, add the cabbage to cook until soft. Place cabbage around the pork and glaze pork with reduction. Serve with side of sambal oelek. view less | |
| Red Velvet Cream Cheese Cake Bites | Puratos | Red Velvet Cream Cheese Cake Bites are cake balls that are made through the combination of vanilla cake mix and cream cheese icing. These cake balls are then dipped into the cream that has been colored, then cooled, with desiccated coconut or sprinkles ad...view more Red Velvet Cream Cheese Cake Bites are cake balls that are made through the combination of vanilla cake mix and cream cheese icing. These cake balls are then dipped into the cream that has been colored, then cooled, with desiccated coconut or sprinkles added to the baked good. This formulation is created with the products Tegral Satin Red Velvet Creme Cake, Puratop TFA Free Swirl n Frost Cream Cheese and Carat Decorcrem White. view less | |
| Red Velvet Donut Cake | Puratos | Red Velvet Donut Cake is a red velvet cake that is piped with cream cheese, covered with cherry filling, glazed and then decorated with white chocolate stripes. This formulation is created with the products Tegral Satin Red Velvet Creme Cake, Cremfil Crea...view more Red Velvet Donut Cake is a red velvet cake that is piped with cream cheese, covered with cherry filling, glazed and then decorated with white chocolate stripes. This formulation is created with the products Tegral Satin Red Velvet Creme Cake, Cremfil Cream Cheese Filling, Topfil Cherry Filling, Harmony Ready Neutra and Carat Coverlux White. view less | |
| Red Velvet Raspberry Cheesecake | Puratos | Red Velvet Raspberry Cheesecake is a layered treat that has a crust on its bottom, a layer of cheesecake, a layer of red velvet cake mix and then another layer of cheesecake, finally it is topped with raspberry filling and glazed with mirror glaze. This f...view more Red Velvet Raspberry Cheesecake is a layered treat that has a crust on its bottom, a layer of cheesecake, a layer of red velvet cake mix and then another layer of cheesecake, finally it is topped with raspberry filling and glazed with mirror glaze. This formulation is created with the products Tegral Satin Red Velvet Creme Cake, Topfil Premier Raspberry and Miroir Neutre. view less | |
| Red Wheat Lager | Briess Malt & Ingredients Co. | This amber wheat gains its rich reddish hue from the use of Caracrystal Wheat Malt which adds additional body and a subtle complexity to this mellow lager. (For complete brewing process see attachment). | |
| Red Wine Garlic Filet | Christopher Ranch | Red Wine Garlic Filet is prepared by combining red wine vinegar lemon juice garlic and salt. Poke holes into steak with a fork. Mix the meat tenderizer with a little water or red wine vinegar. Work that in to the holes in the meat. Rub meat with the black...view more Red Wine Garlic Filet is prepared by combining red wine vinegar lemon juice garlic and salt. Poke holes into steak with a fork. Mix the meat tenderizer with a little water or red wine vinegar. Work that in to the holes in the meat. Rub meat with the black pepper embedding it into the surface of the meat. Marinate for 3 to 4 hours. Place garlic on top of meat while cooking. view less | |
| Rice Pilaf | Christopher Ranch | Rice Pilaf ismade by heating olive oil in a medium saucepan and saute onion and garlic until the onion begins to turn translucent. Add rice and stir to coat with oil, onions and garlic, and let rice “toast” lightly. Stir in chicken stock and poultry seaso...view more Rice Pilaf ismade by heating olive oil in a medium saucepan and saute onion and garlic until the onion begins to turn translucent. Add rice and stir to coat with oil, onions and garlic, and let rice “toast” lightly. Stir in chicken stock and poultry seasoning and bring to a boil. Then reduce heat and simmer covered until all liquid is absorbed, about 20 minutes. Remove from heat and flake rice. view less | |
| Ricotta Dip for Vegetables | Christopher Ranch | Ricotta Dip for Vegetables is made by putting the garlic cloves in a microwave safe bowl and cover with plastic wrap. Cook the garlic on high power in the microwave, until very soft, about 1 1/2 minutes. (Alternatively steam the garlic until soft.) Let co...view more Ricotta Dip for Vegetables is made by putting the garlic cloves in a microwave safe bowl and cover with plastic wrap. Cook the garlic on high power in the microwave, until very soft, about 1 1/2 minutes. (Alternatively steam the garlic until soft.) Let cool, and gently press the cooked garlic out of the skin onto a cutting board. Sprinkle with 1 teaspoon salt, and mince together with the parsley leaves to make a paste. Using a fork, blend the garlic-parley paste with the ricotta, lemon zest, and olive oil. Season with pepper and serve with vegetable crudités such as broccoli, cauliflower, bell peppers, and button mushrooms. view less | |
| Roast Beef | Christopher Ranch | Roast Beef is made by sprinkling roast with Beau Monde seasoning and lemon pepper. In large Dutch oven or heavy skillet, brown roast on all sides in hot oil over medium heat; drain well. Place onions, celery, garlic, carrots, and potatoes in 3-4 quart slo...view more Roast Beef is made by sprinkling roast with Beau Monde seasoning and lemon pepper. In large Dutch oven or heavy skillet, brown roast on all sides in hot oil over medium heat; drain well. Place onions, celery, garlic, carrots, and potatoes in 3-4 quart slow cooker and place roast on top.;In medium bowl, mix together wine or broth, sugar, tomato sauce, and tomato paste and pour it over the roast. Cover crockpot and cook on LOW for 8-10 hours, until vegetables are tender and roast is cooked. view less | |
| Roast Duck with Port-Garlic Sauce | Christopher Ranch | Roast Duck with Port-Garlic Sauce (Refer to Formulation) | |
| Roast Goose with Brandy Cranberry Reduction | Christopher Ranch | Roast Goose with Brandy Cranberry Reduction is made by preheating the oven to 475 degrees. Then removing the neck, giblets and liver from the goose. Rinse the goose thoroughly inside and out under cold running water. Reserve the neck and giblets separatel...view more Roast Goose with Brandy Cranberry Reduction is made by preheating the oven to 475 degrees. Then removing the neck, giblets and liver from the goose. Rinse the goose thoroughly inside and out under cold running water. Reserve the neck and giblets separately. Pat the goose dry with paper towels and season with the kosher salt and black pepper. Place the onions, carrots and celery in a medium bowl and toss to combine. Remove 1/2 cup of the vegetable mixture and set aside. Stuff the cavity of the goose with the remaining vegetable mixture, 2 bay leaves, 4 sprigs of thyme and 4 cloves of garlic. Truss the goose. Please refer to pdf for entire recipe. view less | |
| Roast Pork Loin with Red Currants | Christopher Ranch | Roast Pork Loin with Red Currants are made by heating the oven to 500 degrees. Tie kitchen string tightly around the roast at intervals of about 2 inches. Rub 1 tablespoon salt over the surface of the roast. Thread the herbs under the string along the roa...view more Roast Pork Loin with Red Currants are made by heating the oven to 500 degrees. Tie kitchen string tightly around the roast at intervals of about 2 inches. Rub 1 tablespoon salt over the surface of the roast. Thread the herbs under the string along the roast, lengthwise, alternating the bay, thyme and the rosemary sprigs. Place the roast in the center of a roasting pan that will accommodate the roast and shallots in a single layer. Toss the shallots with one-fourth teaspoon salt and the olive oil and arrange them around the roast. Roast the pork until it begins to look crisp and the shallots just begin to color, 20 to 30 minutes. Baste with the pan juices, and stir in enough water to create a thin layer of liquid in the bottom of the pan, about one-fourth cup. Reduce the heat to 350 degrees and continue roasting (basting often and adding water as needed) 30 to 50 minutes longer, until the meat is nearly firm to the touch and still slightly pink at the center, or a thermometer inserted into the thickest part of the roast registers 140 degrees.Remove the meat and shallots to a platter and tent with foil. Place the pan over medium-low heat, add the currants, one-half cup water, vinegar and sugar to pan juices, and stir, scraping up any brown bits. Raise the heat to medium and cook until the sauce takes on flavor from the currants, 3 to 5 minutes. Season to taste with salt and pour sauce over the roast and shallots. Remove strings and herbs from the roast and slice to serve. view less | |
| Roast Suckling Pig | Christopher Ranch | Roast Suckling Pig is made by with a knife make several cuts on the pig’s skin so the skin doesn’t burst during cooking. Prop the pig’s mouth open with a small yam. Season the entire pig with kosher salt and cracked black pepper. Place the pig in a garbag...view more Roast Suckling Pig is made by with a knife make several cuts on the pig’s skin so the skin doesn’t burst during cooking. Prop the pig’s mouth open with a small yam. Season the entire pig with kosher salt and cracked black pepper. Place the pig in a garbage bag and tie the back tightly. Place the pig in the refrigerator and chill for 12 hours. Remove from the refrigerator and rinse thoroughly. In a mixing bowl combine the garlic, parsley, thyme, cumin, bay leaves, onions, juice of the orange, lime, lemon, olive oil and wine. Whisk the marinade until incorporated. Season with salt and pepper. Place the pig back in the bag and pour the marinade over the pig. Tie the back tightly and place back in the refrigerator. Turn the pig every three hours. Refrigerate the pig for 12 hours. Remove the pig from the refrigerator and out of the bag, reserve the marinade. Stuff the cavity with the stuffing. Using a kitchen needle and thread, tie up the cavity. Tie the front legs and then back legs. Cover the tail with aluminum foil. Place the pig on a large roasting pan and pour the reserved marinade over the pig. Place the pig in the oven. Roast the pig in a preheated 350 degree oven for 20 minutes per pound, about 5 hours, basting and turning the pig every hour. For unstuffed pig, roast at 350 degrees for 15 minutes per pound. Internal temperature should be about 155 to 160 degrees for both methods. Remove the pig from the oven and allow the pig to rest for about 30 minutes before slicing. view less | |
| Roasted Asparagus with Cherry Tomatoes, Garlic, & Olive Oil | Christopher Ranch | Roasted Asparagus with Cherry Tomatoes, Garlic, & Olive Oil are made by preheating the oven to 400 degrees F. In a large bowl, combine the asparagus, tomatoes and garlic. Drizzle with the olive oil and season with the kosher salt and pepper. Toss to coat,...view more Roasted Asparagus with Cherry Tomatoes, Garlic, & Olive Oil are made by preheating the oven to 400 degrees F. In a large bowl, combine the asparagus, tomatoes and garlic. Drizzle with the olive oil and season with the kosher salt and pepper. Toss to coat, then transfer to a large baking sheet with sides. Drizzle the lemon juice over the asparagus, add the lemon halves to the pan, and place in the oven. Roast until the asparagus are tender and the tomatoes begin to caramelize, about 20 to 25 minutes. Remove from the oven and serve hot or at room temperature. view less | |
| Roasted Corn and Garlic Couscous | Christopher Ranch | Roasted Corn and Garlic Couscous is made by preheating oven to 400 degrees F. Coat a large baking sheet with cooking spray. Wrap garlic cloves tightly in foil and place on prepared baking sheet. Arrange corn on baking sheet next to garlic and sprinkle cor...view more Roasted Corn and Garlic Couscous is made by preheating oven to 400 degrees F. Coat a large baking sheet with cooking spray. Wrap garlic cloves tightly in foil and place on prepared baking sheet. Arrange corn on baking sheet next to garlic and sprinkle corn with the salt. Roast for 15 to 20 minutes, until garlic is soft and corn is golden, turning every 5 minutes to prevent corn from burning. Unwrap garlic and mince. Slice kernels from corn cob. Combine garlic, corn kernels and chicken broth in a medium saucepan. Set pan over medium-high heat and bring mixture to a boil. Stir in couscous, remove from heat, cover and let stand 5 minutes. Fluff with a fork and stir in green onions and pimento, and toss to combine. view less | |
| Roasted Fingerling Potatoes with Whole Garlic | Christopher Ranch | Roasted Fingerling Potatoes with Whole Garlic are made by preheating oven to 375 degrees F. In a large bowl combine all the ingredients and toss. Transfer to a baking sheet and roast for 15 to 20 minutes or until nice and tender. | |
| Roasted Garlic and Basil Mashed Potatoes | Christopher Ranch | Roasted Garlic and Basil Mashed Potatoes are made by preheating the oven to 400 degrees. Arrange garlic in 1 layer on a double thickness of foil and wrap tightly. Roast the garlic and potatoes in middle of oven–the garlic will take 45 minutes and the pota...view more Roasted Garlic and Basil Mashed Potatoes are made by preheating the oven to 400 degrees. Arrange garlic in 1 layer on a double thickness of foil and wrap tightly. Roast the garlic and potatoes in middle of oven–the garlic will take 45 minutes and the potatoes will take 1 hour. Unwrap garlic and cool slightly. Peel the cloves, mash with a fork, and set aside. (The garlic may be roasted and stored in the refrigerator, up to a week ahead.) Combine the milk and butter in a large bowl. Scoop the flesh from the potatoes into the bowl and smash using a potato masher. Reserve the skins and julienne them. Drizzle the skins with the olive oil, transfer to the oven, and bake until crisp, about 12 minutes. Using a rubber spatula, mix the potato mixture and garlic together until creamy. Fold in the basil and season with salt and pepper. Garnish the smashed potatoes with the crisp potato skins. view less | |
| Roasted Garlic and Basil Mashed Potatoes | Christopher Ranch | Roasted Garlic and Basil Mashed Potatoes are made by preheating the oven to 400 degrees. Arrange garlic in 1 layer on a double thickness of foil and wrap tightly. Roast the garlic and potatoes in middle of oven–the garlic will take 45 minutes and the pota...view more Roasted Garlic and Basil Mashed Potatoes are made by preheating the oven to 400 degrees. Arrange garlic in 1 layer on a double thickness of foil and wrap tightly. Roast the garlic and potatoes in middle of oven–the garlic will take 45 minutes and the potatoes will take 1 hour. Unwrap garlic and cool slightly. Peel the cloves, mash with a fork, and set aside. (The garlic may be roasted and stored in the refrigerator, up to a week ahead.) Combine the milk and butter in a large bowl. Scoop the flesh from the potatoes into the bowl and smash using a potato masher. Reserve the skins and julienne them. Drizzle the skins with the olive oil, transfer to the oven, and bake until crisp, about 12 minutes. Using a rubber spatula, mix the potato mixture and garlic together until creamy. Fold in the basil and season with salt and pepper. Garnish the smashed potatoes with the crisp potato skins. view less | |
| Roasted Garlic and Blue Cheese Bisque | Christopher Ranch | Roasted Garlic and Blue Cheese Bisque is prepared by heating oil in a large saucepan over medium-low heat. Add the whole garlic cloves to the pan, decrease the heat to low, and cook until cloves are tender, 10 to 15 minutes. Carefully add the sherry and ...view more Roasted Garlic and Blue Cheese Bisque is prepared by heating oil in a large saucepan over medium-low heat. Add the whole garlic cloves to the pan, decrease the heat to low, and cook until cloves are tender, 10 to 15 minutes. Carefully add the sherry and brandy, increase the heat to high, and reduce the liquid by half, 2 to 3 minutes. Add the diced potatoes and chicken stock, and cook until the potatoes are tender. Transfer the soup to a large bowl and puree in batches in a blender, then return the soup to the pan. Add the hot pepper sauce and cream, and cook over low heat until the cream almost comes to a boil. Whisk about 4 ounces of the cheese into the soup. Season to taste with salt and pepper. Ladle the soup into soup bowls, garnish with the remaining Gorgonzola and chives, and serve hot. view less | |
| Roasted Garlic and Chili-Crusted Pork Loin | Christopher Ranch | Roasted Garlic and Chili-Crusted Pork Loin are made by squeezing the roasted garlic pulp from each clove into a bowl. Add the salt, ground and flaked chiles, cumin, brown sugar, and olive oil and make a wet rub. Stab holes into the pork loin and insert a...view more Roasted Garlic and Chili-Crusted Pork Loin are made by squeezing the roasted garlic pulp from each clove into a bowl. Add the salt, ground and flaked chiles, cumin, brown sugar, and olive oil and make a wet rub. Stab holes into the pork loin and insert a quarter of a garlic clove into each. Massage the wet rub all over the meat, pushing some of it in between the two loins. Do this ahead, cover, and refrigerate overnight for maximum flavor penetration. Fire up the grill, mounding a hot coal bed on one side. Just before grilling, season the meat all over with the salt and a grinding of black pepper. Set the meat directly over the coals to sear for 2 minutes, making sure to scrape onto the roast any of the coating rub stuck to the plate it was setting on. Sear the remaining 3 sides for 2 minutes each. Push the meat to the other side of the grill, away from the coals. Cover the grill and adjust the heat so that it’s from 325 to 350 degrees F inside. Roast for about 1 hour, till the meat reaches an internal temperature of 150 degrees F. Pull the roast off the grill and let it rest for 15 minutes. Carve and serve immediately, or let it cool completely and then slice for sandwiches. view less | |
| Roasted Garlic and Goat Cheese Flan | Christopher Ranch | Roasted Garlic and Goat Cheese Flan is made by putting the oven rack in middle position and preheat oven to 325 degrees F. Butter 4 (3 by 2-inch) ramekins and line bottom with rounds of parchment, then butter paper. Line the ramekins with thinly sliced el...view more Roasted Garlic and Goat Cheese Flan is made by putting the oven rack in middle position and preheat oven to 325 degrees F. Butter 4 (3 by 2-inch) ramekins and line bottom with rounds of parchment, then butter paper. Line the ramekins with thinly sliced elephant garlic. In a food processor add the roasted garlic, goat cheese, eggs, milk, cheese, garlic chives, salt and pepper and process until smooth, about 1 to 2 minutes. Pour mixture into ramekins and bake in a hot water bath until flan is set and a wooden pick or skewer inserted in center comes out clean, 30 minutes. Transfer pan to a rack to cool slightly, 10 to 15 minutes.Run a thin knife around edge of flan to loosen, then invert a serving plate over pan and invert flan onto plate. Remove pan and discard paper. Cut flan into wedges and serve immediately. *Chef’s Note: You do not have to invert the flan onto a plate. In that case, just butter the ramekins and do not line with parchment paper. view less | |
| Roasted Garlic and Tomato Soup | Christopher Ranch | Roasted Garlic and Tomato Soup is prepared by preheating the oven to 400 degrees. Place the tomatoes, shallots (onions), garlic cloves, rosemary and thyme in a 9×11 inch baking dish. Cover with the olive oil. Bake until the tomatoes begin to brown 15 to 2...view more Roasted Garlic and Tomato Soup is prepared by preheating the oven to 400 degrees. Place the tomatoes, shallots (onions), garlic cloves, rosemary and thyme in a 9×11 inch baking dish. Cover with the olive oil. Bake until the tomatoes begin to brown 15 to 20 minutes. Using a slotted spoon, transfer the mixture to a heavy stockpot and add one half of the liquid from the baking dish. Discard or freeze the remainder. Add the chicken stock and simmer over medium heat until the tomatoes and the liquid are reduced by one third, about 15 minutes. Add the balsamic vinegar, basil pepper and salt and simmer 5 to 10 minutes. Puree in a blender or in batches in a food processor. Strain the soup through a sieve into a tureen. Serve hot topped with freshly grated parmesan view less | |
| Roasted Garlic Basil Sauce | Christopher Ranch | Roasted Garlic Basil Sauce is prepared by preheating the oven to 425 degrees. Wrap zucchini and garlic in foil and place on a baking sheet. Roast in middle of oven about 15 minutes. Unwrap and cool. Blanch basil and parsley 10 seconds and drain. Drop in i...view more Roasted Garlic Basil Sauce is prepared by preheating the oven to 425 degrees. Wrap zucchini and garlic in foil and place on a baking sheet. Roast in middle of oven about 15 minutes. Unwrap and cool. Blanch basil and parsley 10 seconds and drain. Drop in ice water. Use a blender to blend together. view less | |
| Roasted Garlic Burger | Christopher Ranch | Roasted Garlic Burger are made by preheating the grill. In a bowl, mix the meat, salt and pepper, and the roasted garlic paste. Form 4 burgers by using a mold, the top of a lid, or your hands. Wrap in plastic wrap and refrigerate until you are ready to gr...view more Roasted Garlic Burger are made by preheating the grill. In a bowl, mix the meat, salt and pepper, and the roasted garlic paste. Form 4 burgers by using a mold, the top of a lid, or your hands. Wrap in plastic wrap and refrigerate until you are ready to grill them. Cook burgers over a hot fire until desired temperature is reached. Meanwhile: Split the pieces of bread, and pull out some of the soft center to make a hole for the burger. Place the bread face down on the grill to toast. Place the burger in the bread, and top with your favorite condiments. Roasted Garlic Paste: Preheat the oven to 375 degrees F. Heat an ovenproof saucepan on the stovetop. When it’s hot, add the extra-virgin olive oil. Next, add the cloves and season with salt and pepper. Let the cloves begin to caramelize, then put the pan in the preheated oven. Roast cloves in the oven for about 30 minutes or until they are nicely browned. (Starting the garlic on the stove will save at least 20 minutes of roasting time). Let cool. When cool enough to handle easily, put the roasted garlic into a small bowl, mash with a fork and add oil from the pan until a paste forms. Store, tightly covered, in the refrigerator, for up to 1 week. view less | |
| Roasted Garlic Cheescake | Christopher Ranch | Roasted Garlic Cheescake is prepared by beating cream cheese until smooth. Add eggs one at a time, incorporating each one. Add remaining ingredients and mix until smooth, scraping down sides of bowl several times. Pour into cake pan and bake for one hour ...view more Roasted Garlic Cheescake is prepared by beating cream cheese until smooth. Add eggs one at a time, incorporating each one. Add remaining ingredients and mix until smooth, scraping down sides of bowl several times. Pour into cake pan and bake for one hour at 350F or until toothpick comes out clean. Serve with your favorite condiment. view less | |
| Roasted Garlic Meatloaf | Christopher Ranch | Roasted Garlic Meatloaf is prepared in a large bowl. Mix all ingredients with half of the roasted garlic using hands to mix and mush together thoroughly. Pat meat mixture evenly into a loaf pan. Spread the remaining roasted garlic on top of meatloaf. Bak...view more Roasted Garlic Meatloaf is prepared in a large bowl. Mix all ingredients with half of the roasted garlic using hands to mix and mush together thoroughly. Pat meat mixture evenly into a loaf pan. Spread the remaining roasted garlic on top of meatloaf. Bake in a preheated over at 350 degrees for 1 hour and 15 minutes. view less | |
| Roasted Garlic Soup | Christopher Ranch | Roasted Garlic Soup is prepared by preheating an oven to 350 F. Cut off top quarter inch of each garlic head. Place the garlic heads in a small shallow baking dish. Drizzle oil over. Bake until golden, about one hour. Cool slightly. (Now you can do the sa...view more Roasted Garlic Soup is prepared by preheating an oven to 350 F. Cut off top quarter inch of each garlic head. Place the garlic heads in a small shallow baking dish. Drizzle oil over. Bake until golden, about one hour. Cool slightly. (Now you can do the same thing with the garlic heads but wrap the heads with oil on top of them in aluminum foil so they don’t brown so quick). Press individual garlic cloves between thumb and finger to release garlic oils. Chop the garlic. Melt butter in heavy large saucepan over medium heat. Add garlic, leeks and onion and saute until onion is translucent, about eight minutes. Reduce heat to low. Add flour and cook ten minutes, stirring occasionally. Stir in hot stock and sherry. Simmer 20 minutes, stirring occasionally. Cool slightly. Puree soup in batches in blender or processor. (Can be prepared one day ahead. Cover and refrigerate). Return the soup to the saucepan. Add cream and simmer until thickened, about ten minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with chives. view less | |
| Roasted Garlic-Basil Sauce | Christopher Ranch | Roasted Garlic-Basil Sauce (Refer to Formulation) | |
| Roasted Goose with Brandy | Christopher Ranch | Roasted Goose with Brandy is made by removing the neck, giblets and liver from the goose. Rinse the goose thoroughly inside and out under cold running water. Reserve the neck and giblets separately. Pat the goose dry with paper towels and season with the...view more Roasted Goose with Brandy is made by removing the neck, giblets and liver from the goose. Rinse the goose thoroughly inside and out under cold running water. Reserve the neck and giblets separately. Pat the goose dry with paper towels and season with the kosher salt and black pepper. Place the onions, carrots and celery in a medium bowl and toss to combine. Remove 1/2 cup of the vegetable mixture and set aside. Stuff the cavity of the goose with the remaining vegetable mixture, 2 bay leaves, 4 sprigs of thyme and 4 cloves of garlic. Truss the goose. Please refer to the pdf for entire recipe. view less | |
| Roasted Mushroom Salad with Butternut Squash, Pearl Onions and Chestnuts | Christopher Ranch | Roasted Mushroom Salad with Butternut Squash, Pearl Onions and Chestnuts is made by preheating the oven to 400 degrees.Toss the mushrooms in a roasting pan with 1½ tablespoons of the olive oil, 2 teaspoons of the thyme, 1 tablespoon of the rosemary, 1 bay...view more Roasted Mushroom Salad with Butternut Squash, Pearl Onions and Chestnuts is made by preheating the oven to 400 degrees.Toss the mushrooms in a roasting pan with 1½ tablespoons of the olive oil, 2 teaspoons of the thyme, 1 tablespoon of the rosemary, 1 bay leaf, and salt and pepper. Roast in the preheated oven for 20 minutes, mixing the mushrooms around twice to ensure even cooking. In a roasting pan, toss the squash and the onions with 2 tablespoons of the remaining olive oil, 1 teaspoon of the remaining rosemary, the remaining thyme, 2 bay leaves, and salt and pepper. Roast in the preheated oven for 20 minutes, mixing the vegetables around twice to ensure even cooking. The squash should be firm and the onions slightly browned. Reduce the oven temperature to 300˚. In a pot of boiling water, blanch and drain the chestnuts. Then toss them in a roasting pan with ½ tablespoon of the remaining olive oil and the remaining rosemary and bay leaf. Roast them in the preheated oven for 20 minutes, until the chestnuts are deep gold in color. Mix the chestnuts with the squash, onions, and mushrooms. Season with salt and pepper. In a large salad bowl, mix the vinegar with a pinch of salt, then add the remaining 2 tablespoons of olive oil, beating well. Add the greens and toss well. Arrange the salad in the middle of 4 plates. Spoon the roasted vegetable mixture over the salad. view less | |
| Roasted Pepper, Macadamia and Chili Paste | Christopher Ranch | Roasted Pepper, Macadamia and Chili Paste is made by charring the skins of the capsicums over a flame until black all over. Put into a paper bag to cool and then peel and de-seed. Heat the olive oil in a fry pan and add the shallots and garlic. Stir for ...view more Roasted Pepper, Macadamia and Chili Paste is made by charring the skins of the capsicums over a flame until black all over. Put into a paper bag to cool and then peel and de-seed. Heat the olive oil in a fry pan and add the shallots and garlic. Stir for two minutes without colouring then add the other ingredients. Simmer gently for 15 minutes, stirring often, and then let cool. Taste for seasoning then blend to a smooth paste before spooning into sterilised jars. view less | |
| Roasted Pork Loin with Almonds and Apricots | Christopher Ranch | Roasted Pork Loin with Almonds and Apricots are made by seasoning the pork with salt and pepper thoroughly, almost crusting the entire roast. Preheat oven to 375 degrees. In a large heavy sauté pan with at least 3-inch sides (Le Crueset pans work great) h...view more Roasted Pork Loin with Almonds and Apricots are made by seasoning the pork with salt and pepper thoroughly, almost crusting the entire roast. Preheat oven to 375 degrees. In a large heavy sauté pan with at least 3-inch sides (Le Crueset pans work great) heat to almost smoking. Add the vegetable oil, than the extra-virgin olive oil, swirling it around to coat the bottom of the pan. Place the pork in the pan, top-side down, until a rich, dark crust forms; it will take a couple of minutes. Flip the pork over, reduce the heat and add the almonds, apricots, garlic, shallots and thyme. Allow it to sauté for a few seconds, then carefully add the sherry as it may flambe. Cook the sherry until reduced by half, add the stock and place in oven for 45 minutes, or about 8 minutes a pound for a medium to medium-well meat. (Check for your desired doneness). Pull the pork out and allow to rest for 15 minutes. Place the pan back on the burner and reduce to a nice sauce consistency; finish with the chopped parsley. Slice the pork onto a platter and pour the sauce over the top. Serve with mashed potatoes or boiled new potatoes. view less | |
| Roasted Potatoes and Pearl Onions | Christopher Ranch | Roasted Potatoes and Pearl Onions are made by Preheat oven to 400°F. Spray large shallow roasting pan (do not use glass baking dish or potatoes will not brown) with nonstick cooking spray. Add potatoes and onions to pan; drizzle with oil. Combine basil, p...view more Roasted Potatoes and Pearl Onions are made by Preheat oven to 400°F. Spray large shallow roasting pan (do not use glass baking dish or potatoes will not brown) with nonstick cooking spray. Add potatoes and onions to pan; drizzle with oil. Combine basil, paprika, salt, rosemary and pepper in small bowl; mix well. Sprinkle over potatoes and onions; toss well to coat lightly with oil and seasonings. Bake 20 minutes; toss well. Continue baking 15 to 20 minutes or until potatoes are browned and tender. view less | |
| Roasted Tomato Soup | Christopher Ranch | Roasted Tomato Soup is made by adjusting an oven rack to the upper middle position and preheat the oven to 450°F. Line a rimmed baking sheet with foil. Seed the tomatoes and arrange them on a single layer on the foil, and sprinkle evenly with the brown su...view more Roasted Tomato Soup is made by adjusting an oven rack to the upper middle position and preheat the oven to 450°F. Line a rimmed baking sheet with foil. Seed the tomatoes and arrange them on a single layer on the foil, and sprinkle evenly with the brown sugar. Bake until all liquid has evaporated and the tomatoes begin to color (about 30 minutes). Let the tomatoes cool slightly, then peel them off the foil; transfer to a small bowl and set aside. Heat the butter in a large saucepan over medium heat until foamy. Add the shallots, tomato paste and allspice. Reduce the heat to low, cover and cook stirring occasionally, until the shallots are softened (7-10 minutes). Add the flour and cook, stirring constantly, until thoroughly combined (about 30 seconds). Whisking constantly, gradually add the chick broth; stir in the reserved tomato juice and the roasted tomatoes. Cover, increase the heat to medium and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, to blend the flavors (about 10 minutes). Strain the mixture in a medium bowl; rinse out the saucepan. Transfer the tomatoes and solids in the strainer to a blender; Add 1 cup of the strained liquid and puree until smooth. Combine the pureed mixture and the remaining strained liquid in the saucepan. Add the cream and warm over low heat until hot, (about 3 minutes) off the heat, stir in the brandy and season with cayenne to taste. Serve Immediately. view less | |
| Roasted Tomatoes and Cippolline Onions Over White Beans | Christopher Ranch | Roasted Tomatoes and Cippolline Onions Over White Beans are made by tossing tomatoes with blanched and peeled cipolline on a baking sheet or large, shallow baking dish with salt and olive oil. The trick with the oil is to coat them well, and keep them fro...view more Roasted Tomatoes and Cippolline Onions Over White Beans are made by tossing tomatoes with blanched and peeled cipolline on a baking sheet or large, shallow baking dish with salt and olive oil. The trick with the oil is to coat them well, and keep them from sticking, but not overdo it. Roast at 500°F, anywhere from 35-50 minutes, until they show brown patches and the tomatoes are falling apart. Assemble the dish by placing the white beans at the bottom of a large bowl or large deep platter, scraping the tomatoes and all of their juices on top, and topping it with slivers of basil leaves. Serve immediately. I like to throw a few garlic-rubbed bread cubes in the bottom of a plate or small bowl and scoop the goods on top. view less | |
| Roasted Turkey with Artichoke-Sausage Stuffing | Christopher Ranch | Roasted Turkey with Artichoke-Sausage Stuffing is made by Preheating oven to 450 degrees F. Place a large skillet over medium-high heat. When pan is hot, add sausage and cook 3 to 5 minutes, until browned and cooked through, breaking up the meat as it coo...view more Roasted Turkey with Artichoke-Sausage Stuffing is made by Preheating oven to 450 degrees F. Place a large skillet over medium-high heat. When pan is hot, add sausage and cook 3 to 5 minutes, until browned and cooked through, breaking up the meat as it cooks. Add mushrooms, onion, garlic, and poultry seasoning and cook 3 minutes, until mushrooms soften. Transfer mixture to a large bowl and add bread cubes, artichoke hearts, cheese, parsley, and 1 1/2 cups broth. Toss to combine, allowing liquid to soften bread cubes. If stuffing seems dry, add more broth to soak cubes. Season turkey all over with salt and black pepper. Place turkey in a large roasting pan and season the top and sides with thyme and rosemary. Loosely stuff bread mixture into turkey (place any leftover in a shallow baking dish). Place turkey in oven and immediately reduce oven temperature to 325 degrees F. Roast turkey 20 minutes per pound, or until an instant-read thermometer registers 180 to 185 degrees F. Bake extra stuffing alongside for 30 minutes. Let turkey stand 10 minutes before carving. view less | |
| Rosa di Parma (Stuffed Beef Tenderloin) | Christopher Ranch | Rosa di Parma (Stuffed Beef Tenderloin) is made by butterflying beef with a sharp, thin bladed knife, by cutting lengthwise down center of tenderloin; open like a book. Cover with parchment and pound until beef is about 1/4-inch thick. Stir together oliv...view more Rosa di Parma (Stuffed Beef Tenderloin) is made by butterflying beef with a sharp, thin bladed knife, by cutting lengthwise down center of tenderloin; open like a book. Cover with parchment and pound until beef is about 1/4-inch thick. Stir together olive oil and garlic. Brush beef with half of garlic oil. Sprinkle with pepper. Arrange prosciutto over entire surface of beef. Top with Parmigiano-Reggiano and spinach leaves. Carefully roll meat lengthwise into a long slender roll. Using kitchen twine, tie to secure. Mix together salt, sage and chopped rosemary and rub into surface of meat. Combine remaining garlic oil and butter in a Dutch oven or deep skillet; place over medium heat. Add beef, turning to brown all sides. Add brandy and sprigs of rosemary to pan and allow brandy to reduce. Pour in beef broth. Continue to cook, turning and basting with pan juices about 30 minutes for rare (140F) or longer for desired doneness. Let stand 10 minutes. Remove twine and cut into slices. view less | |
| Rosemary Almond Toffee | Peter's Chocolate | This is a recipe for Rosemary Almond Toffee utilizing the products Peter's® Milk Chocolates Maridel™ or Peter's® Bittersweet Chocolates Cambra™ with dairy butter, brown sugar, water, slivered almonds, fresh rosemary, and baking soda. | |
| Rosemary and Garlic Marinated Olives | Christopher Ranch | Rosemary and Garlic Marinated Olives are made by mixing In medium bowl or bag, oil, vinegar, lemon peel, garlic, and rosemary. Add onions and olives, mix well. Cover and chill 24 hrs. To serve, use slotted spoon to place in a bowl. Save marinate for later...view more Rosemary and Garlic Marinated Olives are made by mixing In medium bowl or bag, oil, vinegar, lemon peel, garlic, and rosemary. Add onions and olives, mix well. Cover and chill 24 hrs. To serve, use slotted spoon to place in a bowl. Save marinate for later storage, serve with toothpicks or cocktail forks view less | |
| Rosemary and Garlic Roast Leg of Lamb | Christopher Ranch | Rosemary and Garlic Roast Leg of Lamb is made by preheating the oven to 400 degrees. Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and peppe...view more Rosemary and Garlic Roast Leg of Lamb is made by preheating the oven to 400 degrees. Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.) Remove lamb from pan and allow to rest for 10 to 15 minutes before carving. Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top. view less | |
| Rosemary Garlic Rub | Christopher Ranch | Rosemary Garlic Rub is made by in a small bowl, mixing the pepper, salt, rosemary, and garlic. Gradually stir in enough oil to make a thick paste. Rub into meats before grilling. | |
| Rosemary Pasta in Butter-Garlic Sauce | Christopher Ranch | Rosemary Pasta in Butter-Garlic Sauce is prepared by melting 4 tbsp. of butter in large pan over medium heat. Add onions and cook until well caramelized, about 7-10 min. Add Garlic and cook and additional 2 min. In a large pot bring 3 quarts of water to a...view more Rosemary Pasta in Butter-Garlic Sauce is prepared by melting 4 tbsp. of butter in large pan over medium heat. Add onions and cook until well caramelized, about 7-10 min. Add Garlic and cook and additional 2 min. In a large pot bring 3 quarts of water to a boil and add pasta, cook 7-10 min. While pasta is cooking add 1 cup of chicken stock and chopped rosemary to onions. Increase the heat to medium high and cook until reduced by about a third 6-8 minutes. When pasta is done drain well and add to onion-garlic-rosemary pan, with 2 tbsp. of butter and cheese. Mix well until butter is incorporated and add salt and pepper to taste. view less | |
| Rosemary Pork Chops with Apples and Onions | Christopher Ranch | Rosemary Pork Chops with Apples and Onions (Refer to Formulation) | |
| Rosemary Skewers of Shiitake Mushroom, Broccoli and Garlic Cloves | Christopher Ranch | Rosemary Skewers of Shiitake Mushroom, Broccoli and Garlic Cloves are made by combining the marinade ingredients in a bowl and set aside. Blanch the broccoli in boiling salted water for 2 minutes. Drain and cool. In a small skillet over medium heat, add ...view more Rosemary Skewers of Shiitake Mushroom, Broccoli and Garlic Cloves are made by combining the marinade ingredients in a bowl and set aside. Blanch the broccoli in boiling salted water for 2 minutes. Drain and cool. In a small skillet over medium heat, add the olive oil and cook the garlic cloves until they are golden and soft. Set aside until cool enough to handle. To make the skewers: Remove the leaves from the bottom 2/3 of the rosemary sprigs and reserve them for future use. Skewer a mushroom, broccoli floret and a roasted garlic clove onto each rosemary sprig. Put the completed skewers on a baking sheet, brush them with the marinade, and season with salt and pepper. Grill the rosemary skewers over medium-high heat for about 1 1/2 minutes on each side. Serve with a small wedge of Cambozola cheese. view less | |
| Rosemary Truffles | Peter's Chocolate | This is a recipe for Rosemary Truffles utilizing the products Peter's® Semisweet Chocolates Burgundy® and Peter's® Milk Chocolates Broc® with heavy cream, honey, fresh rosemary, invertase, and skim milk. | |
| Rosemary Turkey Breast | Christopher Ranch | Rosemary Turkey Breast is made by combining in a food processor the garlic, rosemary, oil, salt, paprika and pepper. Cover and process until garlic is coarsely chopped. With fingers, carefully loosen the skin from both sides of turkey breast. Spread half...view more Rosemary Turkey Breast is made by combining in a food processor the garlic, rosemary, oil, salt, paprika and pepper. Cover and process until garlic is coarsely chopped. With fingers, carefully loosen the skin from both sides of turkey breast. Spread half of the garlic mixture over the meat under the skin. Smooth skin over meat and secure to underside of breast with toothpicks. Spread remaining garlic mixture over turkey skin. Place turkey breast on a rack in a shallow roasting pan. Bake, uncovered, at 325 degrees for 1 1/2 to 2 hours or until a meat thermometer reads 170 degrees. Let stand for 10-15 minutes. Discard toothpicks before carving. view less | |
| Rosemary-Garlic Mozzarella Balls with Roasted Cherry Tomato Sauce | Christopher Ranch | Rosemary-Garlic Mozzarella Balls with Roasted Cherry Tomato Sauce (Refer to Formulation). | |
| Rotisserie Garlic Chicken | Christopher Ranch | Rotisserie Garlic Chicken is prepared by placing whole peeled garlic cloves inside chicken and truss with skewers, tying legs together with cotton kitchen string. Fold wings under. Melt butter and stir in fresh lemon juice, paprika and 2 teaspoons of salt...view more Rotisserie Garlic Chicken is prepared by placing whole peeled garlic cloves inside chicken and truss with skewers, tying legs together with cotton kitchen string. Fold wings under. Melt butter and stir in fresh lemon juice, paprika and 2 teaspoons of salt. Brush chicken with butter mixture. Place chicken on rotisserie with a pan positioned underneath to catch the drippings. Turn on rotisserie and roast chicken, basting often with butter mixture. Cook for 1 hour or until skin is glazed and crispy and juices run clear. view less | |
| Rum Raisin Truffles | Peter's Chocolate | This is a recipe for Rum Raisin Truffles utilizing the products Peter's® Semisweet Chocolates Lenoir™ and Peter's® Icecap® Caps White Icecap® with raisins, rum, and sour cream. | |
| Rustic Country Bread | Abel & Schafer | This is a recipe for baking Rustic Country Bread using Komplet Activo Sour and Plus Pan Paris. | |
| Rye Bread | Puratos | Rye Bread is a rye flavored bread that is molded into oval shaped loaves that has ground caraway seeds. This formulation is created with the products S500 Green A+, Intens Fresh 1-40, Sapore Aroldo and Sapore Softgrain Rye CL. | |
| Rye Bread (All American Rye Base 10%) | Abel & Schafer | This is a recipe for baking Rye Bread using All American Rye Base 10%. | |
| Rye Bread (Bavarian Farmers Bread Mix) | Abel & Schafer | This is a recipe for baking Rye Bread using Bavarian Farmers Bread Mix. |
