| Lemon Juice (26111) | Dutch Organic International Trade | Lemon Juice (26111) is made from fresh lemons from organic fields and has a fruity typical lemon aroma, without foreign smells, and a pale yellowish color. It has a typical acidic fruity lemon taste and looks like pulped juice, slightly cloudy, typical of...view more Lemon Juice (26111) is made from fresh lemons from organic fields and has a fruity typical lemon aroma, without foreign smells, and a pale yellowish color. It has a typical acidic fruity lemon taste and looks like pulped juice, slightly cloudy, typical of lemon. Their country of origin is Italy and they are an acceptable food ingredient for vegetarians, vegans, and lacto-vegetarians. Applications for lemon juice are in many food and beverages. view less | |
| Lemon Juice Powder | NP Nutra | Lemon Juice Powder is a clear white to beige powder with a characteristic odor and taste. The Lemon is a very good source of Vitamin C! This important vitamin has been shown to help support the immune system, as well as possibly enhancing iron absorption....view more Lemon Juice Powder is a clear white to beige powder with a characteristic odor and taste. The Lemon is a very good source of Vitamin C! This important vitamin has been shown to help support the immune system, as well as possibly enhancing iron absorption. Vitamin C intake may also promote cardiovascular and respiratory health in some individuals. Research also shows that Vitamin C may be a vital component in promoting bone health. These yellow and tangy fruits are also a good source of Potassium and Folate, and according to research, may possess some anti-microbial properties. view less | |
| Clarified Lemon Juice Concentrate (302701) | Northwest Naturals | Clarified Lemon Juice Concentrate (302701) is processed and clarified from quality lemons to retain the characteristic flavor of the whole fruit. All shipments will meet the following specifications. | |
| Organic Lemon Juice Concentrate (612701) | Northwest Naturals | Organic Lemon Juice Concentrate (612701) is processed from quality ripe certified organic lemons to retain the characteristic flavor and color of the whole fruit. It is produced in a certified organic facility. All shipments will meet the following specif...view more Organic Lemon Juice Concentrate (612701) is processed from quality ripe certified organic lemons to retain the characteristic flavor and color of the whole fruit. It is produced in a certified organic facility. All shipments will meet the following specifications. The color is a typical hazy yellow. view less | |
| F.E.T – 04 (B) Frozen Lemon Juice ConcentrateF.E.T – 04 (B) FROZEN LEMON JUICE CONCENTRATE | Citromil, S.L. | F.E.T – 04 (B) Frozen Lemon Juice Concentrate is a natural product obtained by partly evaporating the water from the freshly squeezed juice of naturally matured sound and clean organically cultivated lemons (certified under council regulation (ec) no 834/...view more F.E.T – 04 (B) Frozen Lemon Juice Concentrate is a natural product obtained by partly evaporating the water from the freshly squeezed juice of naturally matured sound and clean organically cultivated lemons (certified under council regulation (ec) no 834/2007 and amendements). The juice is pasteurized and then immediately concentrated and frozen in order to guarantee its perfect preservation. it contains no artificial sweeteners or other additives. view less | |
| Lemon Juice Concentrate 350 GPL (212735) | Northwest Naturals | Lemon Juice Concentrate 350 GPL (212735) is processed from quality lemons to retain the characteristic flavor of the whole fruit. All shipments will meet the following specifications. The color is hazy yellow, and the flavor is typical of lemon. | |
| Lemon Juice Concentrate 400 GPL (212701) | Northwest Naturals | Lemon Juice Concentrate 400 GPL (212701) is processed from quality lemons to retain the characteristic flavor of the whole fruit. All shipments will meet the following specifications. The color is a hazy yellow, and the flavor is typical of lemon. | |
| Yuzu Lemon Juice Type Natural Extract (salted) | Amoretti | Yuzu Lemon Juice Type Natural Extract (salted) is a highly concentrated extract used as a flavoring application in chocolate, cheesecake, mousse, cake batter, ice cream, gelato, etc. | |
| Strawberry Lemon Thyme Truffle | Peter's Chocolate | This is a recipe for Strawberry Lemon Thyme Truffle utilizing the products Peter's® Original™ White Chocolate and Peter's® Semisweet Chocolates Lenoir™ with heavy cream, lemon juice, lemon zest, strawberry puree, and fresh thyme. | |
| Strawberry Lemon Thyme Truffles | Peter's Chocolate | This is a recipe for Strawberry Lemon Thyme Truffles utilizing the products Peter's® Original™ White Chocolate and Peter's® Semisweet Chocolates Burgundy® with strawberry puree, heavy cream, fresh thyme, fresh lemon juice, and lemon zest. | |
| 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. | |
| Coconut Apple Squares | International Coconut Corp. | Coconut Apple Squares are made by combining butter, brown sugar, vanilla, flour, salt, flaked coconut, apple pie filling, lemon juice, cinnamon, and mace. | |
| Yogurt Garlic Sauce | Christopher Ranch | Yogurt Garlic Sauce is prepared by mixing yogurt lemon juice, garlic and salt. Mix will. Serve immediately or cover and refrigerated for up to 5 days. | |
| Strawberry Cordials | Peter's Chocolate | This is a recipe for Strawberry Cordials utilizing the product Peter's® Milk Chocolates Maridel™ with frozen whole strawberries, fondant sugar, corn syrup, lemon juice, and invertase. | |
| Fried Green Beans with Coconut | International Coconut Corp. | Fried Green Beans with Coconut are made by combining butter, onion, ginger root, salt, black pepper, fresh green beans, red pepper, unsweetened coconut, coriander, and lemon juice. | |
| Papaya Truffles | Peter's Chocolate | This is a recipe for Papaya Truffles utilizing the product Peter's® Bittersweet Chocolates Galeton™ with fondant sugar, dehydrated papaya powder, salt, fresh papaya, lemon juice, dairy butter, and invertase. | |
| Caramel Apple Jellies | Peter's Chocolate | This is a recipe for Caramel Apple Jellies utilizing the products Peter's® Caramel Loaf and Peter's® Heritage™ Milk Chocolate with unsweetened applesauce, sugar, gelatin, lemon juice, and dried apple juices. | |
| Clarified Lemon Concentrate - 400 GPL | Rahal Foods | Clarified Lemon Concentrate - 400 GPL is made from lemon juice derived from sound fruit that has been washed and graded to remove extraneous matter and unsound fruit. All pulp, oil, and suspended matter have been removed and the juice has been concentrate...view more Clarified Lemon Concentrate - 400 GPL is made from lemon juice derived from sound fruit that has been washed and graded to remove extraneous matter and unsound fruit. All pulp, oil, and suspended matter have been removed and the juice has been concentrated by removing part of the water. view less | |
| Clarified Lemon Extender 400GPL | Northwest Naturals | Clarified Lemon Extender 400GPL (322701) is a blend of fruit juice concentrates and natural flavors formulated to match the color and flavor characteristics of clarified lemon juice. All shipments will meet the following specifications. The flavor is typi...view more Clarified Lemon Extender 400GPL (322701) is a blend of fruit juice concentrates and natural flavors formulated to match the color and flavor characteristics of clarified lemon juice. All shipments will meet the following specifications. The flavor is typical of a good lemon flavor and free of off flavors. view less | |
| Fruit d’Or Couscous salad | Fruit d'Or | Fruit d’Or Couscous salad is a salad that includes couscous, green apple, shallot, celery stick, cucumber, dried cranberries, and parsley. The salad dressing for this salad includes olive oil, lemon juice, salt and pepper. | |
| Garlic Butter Wine Fish | Christopher Ranch | Garlic Butter Wine Fish is prepared by melting butter in skillet with oil. Add garlic cook maybe 2 minutes on medium heat. Add the fillets, but don’t crowd them. Sprinkle seasonings on one side and add herbs to the butter. Add wine and lemon juice now. ...view more Garlic Butter Wine Fish is prepared by melting butter in skillet with oil. Add garlic cook maybe 2 minutes on medium heat. Add the fillets, but don’t crowd them. Sprinkle seasonings on one side and add herbs to the butter. Add wine and lemon juice now. Cook 5 minutes. Sprinkle seasonings on one side and add herbs to the butter. Add wine and lemon juice now. Cook 5 minutes. Now flip over and sprinkle other side with seasonings. Cook 5 more minutes or till flakes with a fork easily. view less | |
| Fajita Seasoning | Baron Spices and Seasonings | Fajita Seasoning is a ground blend of salt, spice, onion, garlic, lemon juice powder, and MSG. This product is most commonly used as a seasoning in beef, chicken, vegetable, French fry, bean dip, refried bean, and hamburger applications. | |
| Strawberry Rhubarb Cups | Peter's Chocolate | This is a recipe for Strawberry Rhubarb Cups utilizing the products Peter's® Milk Chocolates Broc®, Peter's® Icecap® Caps White Icecap®, and Peter's® Semisweet Chocolates Burgundy® with lemon juice, fresh or frozen strawberries, red rhubarb, heavy cream, ...view more This is a recipe for Strawberry Rhubarb Cups utilizing the products Peter's® Milk Chocolates Broc®, Peter's® Icecap® Caps White Icecap®, and Peter's® Semisweet Chocolates Burgundy® with lemon juice, fresh or frozen strawberries, red rhubarb, heavy cream, and dairy butter. view less | |
| Potassium Metabisulfite | Penta Manufacturing Company | Potassium Metabisulfite is a white to off-white granular powder that has a sharp, pungent, sulfurous odor. This product is mainly used in the production of wine and beer and as a preservative in acidic environments such as lemon juice and pickling agents. | |
| Potassium Metabisulfite | American Tartaric | Potassium Metabisulfite is a white to off-white granular powder with a sharp, pungent, sulphurous odor. It is used predominantly in making wines and beers, for its prevention of bacteria and other microorganisms. It can also be used as a preservative for acidic environments, such as lemon juice...view more Potassium Metabisulfite is a white to off-white granular powder with a sharp, pungent, sulphurous odor. It is used predominantly in making wines and beers, for its prevention of bacteria and other microorganisms. It can also be used as a preservative for acidic environments, such as lemon juice and pickling agents. view less | |
| Barley Malt Syrup (295kg) | Dutch Organic International Trade | Barley Malt Syrup (295kg) is produced when barley malt and water are mixed, the pH is adjusted with lemon juice. It has a thick syrup appearance with a sweet malt taste. Barley malt syrup acts as a sweetener and is used in biscuits, cereal bars, confect...view more Barley Malt Syrup (295kg) is produced when barley malt and water are mixed, the pH is adjusted with lemon juice. It has a thick syrup appearance with a sweet malt taste. Barley malt syrup acts as a sweetener and is used in biscuits, cereal bars, confectionery, sauces, yogurts, soya based milks and desserts. view less | |
| Garlic and Olive Swiss Chard | Christopher Ranch | Garlic and Olive Swiss Chard is prepared by washing the chard, cut away the stems and chop the leaves. In large skillet or Dutch oven, heat the olive oil. Add garlic and red pepper flakes- saute for one minute. Add the chard, saute, turning frequently, the chard. Stir in lemon juice...view more Garlic and Olive Swiss Chard is prepared by washing the chard, cut away the stems and chop the leaves. In large skillet or Dutch oven, heat the olive oil. Add garlic and red pepper flakes- saute for one minute. Add the chard, saute, turning frequently, the chard. Stir in lemon juice and olives, heat through. view less | |
| Citric Acid ≥99.5%, FCC, FG | Sigma-Aldrich | Citric Acid ≥99.5%, FCC, FG, product number W230618, is a white crystalline powder, mainly used as an acidifier, flavoring, and preservative in food and beverages, especially soft drinks. It can also be used as an additive to ice cream as an emulsifying agent to keep fats from separating, to caramel to prevent sucrose crystallization, or to recipes in place of fresh lemon juice...view more Citric Acid ≥99.5%, FCC, FG, product number W230618, is a white crystalline powder, mainly used as an acidifier, flavoring, and preservative in food and beverages, especially soft drinks. It can also be used as an additive to ice cream as an emulsifying agent to keep fats from separating, to caramel to prevent sucrose crystallization, or to recipes in place of fresh lemon juice. view less | |
| Garlic-Lemon Chicken Kabobs | Christopher Ranch | Garlic-Lemon Chicken Kabobs is prepared In a bowl, whisk together the 3 tbsp olive oil, the lemon zest, garlic, parsley, the one tsp salt and the ½ tsp pepper. Add the chicken and stir to combine. Cover the bowl with plastic wrap and refrigerate for at le...view more Garlic-Lemon Chicken Kabobs is prepared In a bowl, whisk together the 3 tbsp olive oil, the lemon zest, garlic, parsley, the one tsp salt and the ½ tsp pepper. Add the chicken and stir to combine. Cover the bowl with plastic wrap and refrigerate for at least two hours or up to eight hours. Prepare a medium fire in a grill. If using wooden skewers, soak them in water to cover for at least 20 minutes. In a small bowl, whisk together the ¼ cup olive oil, the lemon juice, salt and pepper. Set Aside. Thread the onion and bell pepper onto the skewers, alternating the pieces and dividing them equally. Remove the chicken from the marinade, discard the marinade. Thread the chicken onto separate skewers, taking care not to pack the pieces too tightly. Lay the skewers on the grill. Brush the vegetables with the olive oil- lemon juice mixture. Close the lid and cook until the chicken is opaque throughout and the vegetables are soft and beginning to brown, 8-12 minutes (the vegetables take much less time then the chicken to cook, so put these on the grill when the chicken is close to being done). Transfer the skewers to a warmed platter and serve immediately. view less | |
| Shrimp Scampi | Christopher Ranch | Shrimp Scampi is made by melting the butter in a large skillet or frying pan. Stir in the fresh garlic, garlic seasoning, white wine, olive oil and lemon juice. Heat until it begins to simmer. Add the shrimp and stir until the shrimp is pink. This should ...view more Shrimp Scampi is made by melting the butter in a large skillet or frying pan. Stir in the fresh garlic, garlic seasoning, white wine, olive oil and lemon juice. Heat until it begins to simmer. Add the shrimp and stir until the shrimp is pink. This should take about 3 to 5 minutes. Remove from heat. Serve with your choice of pasta or rice. view less | |
| Green Garlic Aioli | Christopher Ranch | Green Garlic Aioli is made by processing yolks, garlic, and mustard in a food processor until combined. Add olive oil in a slow, steady stream until a thick mayonnaise forms. Season with salt and pepper.; Mix in lemon juice and 2 tsp. cold water. Transfer...view more Green Garlic Aioli is made by processing yolks, garlic, and mustard in a food processor until combined. Add olive oil in a slow, steady stream until a thick mayonnaise forms. Season with salt and pepper.; Mix in lemon juice and 2 tsp. cold water. Transfer to a bowl. Serve at room temperature.; Do not leave unrefrigerated longer than 1 hour. Aioli can be refrigerated, covered, up to 2 days. view less | |
| Garlic Ice Cream | Christopher Ranch | Garlic Ice Cream is made by soaking the gelatin in cold water while you heat to a boil the milk, sugar and salt. Dissolve the gelatin in the hot milk. Cool, then add the lemon juice and garlic. Chill the mixture until slushy. Whip the cream until thick bu...view more Garlic Ice Cream is made by soaking the gelatin in cold water while you heat to a boil the milk, sugar and salt. Dissolve the gelatin in the hot milk. Cool, then add the lemon juice and garlic. Chill the mixture until slushy. Whip the cream until thick but not stiff and stir into the mixture. Freeze in a mold, or in a foil-covered tray. Garnish servings with the fresh fruit topping. view less | |
| 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 | |
| Peach Halves (19171) | Dutch Organic International Trade | Peach Halves (19171) are comprised of peach halves, water, cane sugar, and lemon juice. They have the appearance of light yellow to orange peach halves in a clear liquid with product specific flavor and aroma. Peach Halves country of origin is Italy and a...view more Peach Halves (19171) are comprised of peach halves, water, cane sugar, and lemon juice. They have the appearance of light yellow to orange peach halves in a clear liquid with product specific flavor and aroma. Peach Halves country of origin is Italy and are an acceptable food ingredient for vegetarians, vegans, and lacto-vegetarians. They can be used in open or closed pies and cakes, and mixing with dairy products such as yogurt or ice cream. view less | |
| Sauteed Seafood with Garlic | Christopher Ranch | Sauteed Seafood with Garlic is prepared by rinsing shrimp and scallops in cold water. Pat dry, heat oil in large frying pan. Saute garlic at medium heat for about one minute. Remove. Heat pan to high heat. Add scallops and shrimp, reduce to medium heat and cook for two more minutes. Turn the seafood, add garlic and parsley, distribute them evenly in the pan and cook for two more minutes or until firm. Add lemon juice...view more Sauteed Seafood with Garlic is prepared by rinsing shrimp and scallops in cold water. Pat dry, heat oil in large frying pan. Saute garlic at medium heat for about one minute. Remove. Heat pan to high heat. Add scallops and shrimp, reduce to medium heat and cook for two more minutes. Turn the seafood, add garlic and parsley, distribute them evenly in the pan and cook for two more minutes or until firm. Add lemon juice and serve immediately. view less | |
| Sauteed Fish with Zesty Mango Salsa | Christopher Ranch | Sauteed Fish with Zesty Mango Salsa is prepared by heating oil to medium heat, and saute garlic, green onion and jalapeno for a couple of minutes; until fragrant. Add mango, vinegar, sugar and parsley. Cook until mango softens – about 3 minutes – and set aside. Coat a non-stick frying pan with vegetable spray. Saute until fish is done; about 4 minutes per side. Squeeze lemon juice...view more Sauteed Fish with Zesty Mango Salsa is prepared by heating oil to medium heat, and saute garlic, green onion and jalapeno for a couple of minutes; until fragrant. Add mango, vinegar, sugar and parsley. Cook until mango softens – about 3 minutes – and set aside. Coat a non-stick frying pan with vegetable spray. Saute until fish is done; about 4 minutes per side. Squeeze lemon juice over filets. Serve immediately, adding 2 tbsp. of mango salsa, per serving. view less | |
| Tuscan Tomato, Frozen Culinary Herb Paste | SupHerb Farms | Tuscan Tomato, Frozen Culinary Herb Paste is a frozen, intense blend of tomatoes, lemon juice, herbs, and spices in a vegetable oil base. This product has a sweet, rich, and tangy flavor. It has a thick and chunky consistency and is dark red in color with...view more Tuscan Tomato, Frozen Culinary Herb Paste is a frozen, intense blend of tomatoes, lemon juice, herbs, and spices in a vegetable oil base. This product has a sweet, rich, and tangy flavor. It has a thick and chunky consistency and is dark red in color with green and red particles. This is a product of the USA. Tuscan Tomato is used to add layers to green and tomato salads. It makes a delicious sandwich spread or a glaze for poultry of fish. view less | |
| Corn Malt Powder 25 DE (16001) | Dutch Organic International Trade | Corn Malt Powder 25 DE (16001) is comprised of corn malt syrup (corn flour, barley malt flour, water and concentrated lemon juice). It has the appearance of a white/brown fine powder with the flavor of light sweet malt and has a neutral aroma. It's countr...view more Corn Malt Powder 25 DE (16001) is comprised of corn malt syrup (corn flour, barley malt flour, water and concentrated lemon juice). It has the appearance of a white/brown fine powder with the flavor of light sweet malt and has a neutral aroma. It's country of origin is Belgium and is an acceptable product for vegetarians, vegans, and lacto-vegetarians. It's used in applications such as biscuits, cereal bars, confectionery, sauces, ice cream, cereals, baby food preparation, and powdered sports drinks. view less | |
| 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 | |
| Fully Cooked Beef and Pork Meatballs, Italian-Style with Imported Pecorino Romano Cheese | Burke Corporation | Fully Cooked Beef & Pork Meatballs, Italian-Style w/Imported Pecorino Romano Cheese; .5 oz. Product Code 38980. Beef, Pork, Romano Cheese (Pasteurized Sheep’s Milk, Cheese Cultures, Salt, Enzymes), Water, Eggs, Bread Crumbs (Enriched Bleached Wheat Flour [Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Salt, Durum Flour, Soybean Oil Shortening, Leavening [Sodium Bicarbonate, Sodium Acid Pyrophosphate, Monocalcium Phosphate], Dextrose, Yeast, Spice Extractive), Salt, Brown Sugar, Garlic Powder, Spices, Dehydrated Parsley, Flavorings, Caramel Color, Onion Powder, Lemon Juice Powder (Corn Syrup Solids, Lemon Juice...view more Fully Cooked Beef & Pork Meatballs, Italian-Style w/Imported Pecorino Romano Cheese; .5 oz. Product Code 38980. Beef, Pork, Romano Cheese (Pasteurized Sheep’s Milk, Cheese Cultures, Salt, Enzymes), Water, Eggs, Bread Crumbs (Enriched Bleached Wheat Flour [Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Salt, Durum Flour, Soybean Oil Shortening, Leavening [Sodium Bicarbonate, Sodium Acid Pyrophosphate, Monocalcium Phosphate], Dextrose, Yeast, Spice Extractive), Salt, Brown Sugar, Garlic Powder, Spices, Dehydrated Parsley, Flavorings, Caramel Color, Onion Powder, Lemon Juice Powder (Corn Syrup Solids, Lemon Juice Solids, Natural Flavor), Disodium Inosinate and Disodium Guanylate. Contains Eggs, Milk and Wheat. Contains Gluten. 0.50 ± 0.075 ounces per meatball. Distinctive and uniform mild Italian flavor. Medium brown cooked meat color. All meat product. Oven-baked, not fried, to lock in delicious flavor. Made from wholesome ingredients you would use in your own kitchen: premium quality beef and pork, whole eggs, Romano cheese, ricotta cheese, authentic spices and bread crumbs. Firm texture for a satisfying bite. Available in .5 oz -3 oz. Also available in Swedish-style and Home-style. Individually quick frozen (IQF) and free flowing – designed to run flawlessly through your production equipment. 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 | |
| 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, then transfer to a large baking sheet with sides. Drizzle the lemon juice over the asparagus, add the lemon...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 | |
| Garlic Spread | Christopher Ranch | Garlic Spread is made by in a food processor or blender put your peeled cloves of garlic. Sprinkle in some sea salt and start the processor/blender on low to medium to start to chop the garlic. Begin to drizzle in the safflower oil. Slowly increase the speed of the processor/blender. Add a bit of the lemon juice...view more Garlic Spread is made by in a food processor or blender put your peeled cloves of garlic. Sprinkle in some sea salt and start the processor/blender on low to medium to start to chop the garlic. Begin to drizzle in the safflower oil. Slowly increase the speed of the processor/blender. Add a bit of the lemon juice and continue to drizzle in the safflower oil. Continue this process until the batch is smooth and creamy, kind of like mayonnaise. Use this for sandwiches, cook meats, chicken or fish with it, dip vegetables in it. view less | |
| Edamame Dip with Pita Crisps | Christopher Ranch | Edamame Dip with Pita Crisps are made by preheating the oven to 350 degrees. In a medium mixing bowl, add 1 tablespoon olive oil, garlic and salt; mix well. Add pita and toss well. Arrange pita halves in a single layer on baking sheet. Bake for 15 minutes or until crisp; cool completely on wire rack. Cook edamame according to package instructions, omitting salt. Place 1 tablespoon oil, salt, cumin and garlic in a food processor; pulse 2 to 3 times or until coarsely chopped. Add edamame, parsley, tahini, water and lemon juice...view more Edamame Dip with Pita Crisps are made by preheating the oven to 350 degrees. In a medium mixing bowl, add 1 tablespoon olive oil, garlic and salt; mix well. Add pita and toss well. Arrange pita halves in a single layer on baking sheet. Bake for 15 minutes or until crisp; cool completely on wire rack. Cook edamame according to package instructions, omitting salt. Place 1 tablespoon oil, salt, cumin and garlic in a food processor; pulse 2 to 3 times or until coarsely chopped. Add edamame, parsley, tahini, water and lemon juice; process 1 minute or until smooth. Spoon hummus into serving bowl. Serve with pita crisps. view less | |
| Salmon Burgers | Christopher Ranch | Salmon Burgers are made by starting with flaked salmon, add egg whites, parsley, the zest and juice of 1 lemon, 2/3 of the total amount of chopped garlic, the bread crumbs and lots of black pepper and a little salt. ;Mix together and form 4 large patties ...view more Salmon Burgers are made by starting with flaked salmon, add egg whites, parsley, the zest and juice of 1 lemon, 2/3 of the total amount of chopped garlic, the bread crumbs and lots of black pepper and a little salt. ;Mix together and form 4 large patties or 8 mini patties. To a salad bowl add the remaining zest and lemon juice, remaining garlic, chopped anchovies, Dijon mustard, and Worcestershire. Whisk in about 1/4 cup extra-virgin olive oil and cheese. Add lots of black pepper, no salt. Add shredded lettuces to the bowl and toss to coat evenly. Now, season the slaw with salt to taste, if necessary. Preheat 2 tablespoons, of extra-virgin olive oil, 2 turns of the pan, in a nonstick skillet over medium to medium high heat. Cook salmon patties 2 to 3 minutes on each side for mini patties, 4 minutes on each side for large patties. Serve salmon patties atop Caesar Slaw. view less | |
| Scampi in Garlic Butter Sauce | Christopher Ranch | Scampi in Garlic Butter Sauce is made by melting butter with garlic in small saucepan over medium heat; do not let butter brown. In a separate bowl, mix clam juice, flour and parsley, blending until mixture is smooth. Pour flour mixture into garlic butter...view more Scampi in Garlic Butter Sauce is made by melting butter with garlic in small saucepan over medium heat; do not let butter brown. In a separate bowl, mix clam juice, flour and parsley, blending until mixture is smooth. Pour flour mixture into garlic butter and stir until smooth and well blended. Stir in wine, lemon juice, herbs and spices, stirring constantly. Gradually add half and half and stir until thickened. Simmer for ½ hour to 45 minutes. Melt butter in large saucepan on high heat and add oil. Combine remaining ingredients keeping scampi aside until last minute. Add scampi and sauté until firm and slightly pink. Do not over cook. Pour 1 cup of scampi butter over scampi. Refrigerate rest for later use. view less | |
| Lamb Chops Masala | Christopher Ranch | Lamb Chops Masala are made by putting the ginger and garlic into the container of an electric blender with 2-3 tablespoons of water and blend to a paste. Put the chops, tomatoes, onions, cayenne pepper, yogurt, salt and ginger-garlic paste into a large wok or heavy-bottomed saucepan. Stir and bring to the boil. Turn the heat to low, cover and simmer for 50 minutes or until the chops are almost cooked. Add the cumin seeds and simmer for 10 to 15 minutes or until the meat is tender and the sauce thick. Add the garam masala and lemon juice...view more Lamb Chops Masala are made by putting the ginger and garlic into the container of an electric blender with 2-3 tablespoons of water and blend to a paste. Put the chops, tomatoes, onions, cayenne pepper, yogurt, salt and ginger-garlic paste into a large wok or heavy-bottomed saucepan. Stir and bring to the boil. Turn the heat to low, cover and simmer for 50 minutes or until the chops are almost cooked. Add the cumin seeds and simmer for 10 to 15 minutes or until the meat is tender and the sauce thick. Add the garam masala and lemon juice and stir. Sprinkle fresh coriander over the top and serve. view less | |
| Wild Mushrooms with Sherry, Shallots, and Parsley | Christopher Ranch | Wild Mushrooms with Sherry, Shallots, and Parsley are made by heating a large saucepan over medium heat. Add a glug of olive oil and the shallots. Sprinkle with salt and sauté until transluscent. Add the garlic and sauté, stirring often, for one more minute, Toss in the mushrooms and sprinkle with more salt to release their liquids. Sauté the mixture for 5 more minutes. Remove the pan from the heat and add the sherry. Return to a high heat and cook until the liquid is gone. Toss in the lemon juice...view more Wild Mushrooms with Sherry, Shallots, and Parsley are made by heating a large saucepan over medium heat. Add a glug of olive oil and the shallots. Sprinkle with salt and sauté until transluscent. Add the garlic and sauté, stirring often, for one more minute, Toss in the mushrooms and sprinkle with more salt to release their liquids. Sauté the mixture for 5 more minutes. Remove the pan from the heat and add the sherry. Return to a high heat and cook until the liquid is gone. Toss in the lemon juice and parsley and sauté one minute more until the mushrooms begin to caramelize. Adjust the seasoning with more salt and freshly ground black pepper. Serve immediately. view less | |
| Pan Seared Scallops with Garlic Shallots | Christopher Ranch | Pan Seared Scallops with Garlic Shallots is made by finely chopping the garlic and shallots. Melt 2 Tablespoons butter in a pan over medium heat. Once the butter is hot, add the garlic and shallots. Saute until translucent, remove from heat. Add the remaining tablespoon of butter. Ground fresh pepper over the scallops and add to the hot butter. Cook on each side until they have a nice brown layer. Be careful not to overcook! While they are cooking, mix the garlic & shallot mix with the bread crumbs and a little lemon juice...view more Pan Seared Scallops with Garlic Shallots is made by finely chopping the garlic and shallots. Melt 2 Tablespoons butter in a pan over medium heat. Once the butter is hot, add the garlic and shallots. Saute until translucent, remove from heat. Add the remaining tablespoon of butter. Ground fresh pepper over the scallops and add to the hot butter. Cook on each side until they have a nice brown layer. Be careful not to overcook! While they are cooking, mix the garlic & shallot mix with the bread crumbs and a little lemon juice. Arrange the cooked scallops on two plates. Top with the garlic, shallot, & bread crumb mix. All ingredients can be adjusted to your personal taste. view less | |
| Spiced Charred Flank Steak with Roasted Garlic Aioli | Christopher Ranch | Make the aioli: Combine garlic and oil in a baking pan. Bake at 350 degrees for 10 to 12 minutes, or until brown and tender. Mash garlic with a fork in a bowl. Mix well with mayonnaise, chives, lemon juice, salt and pepper. Chill. Make the steak: combine ...view more Make the aioli: Combine garlic and oil in a baking pan. Bake at 350 degrees for 10 to 12 minutes, or until brown and tender. Mash garlic with a fork in a bowl. Mix well with mayonnaise, chives, lemon juice, salt and pepper. Chill. Make the steak: combine paprika, garlic powder, onion powder, salt and pepper in a small bowl. Rub into steak and place in a shallow bowl. Chill for 1 hour. Heat grill until coals are glowing. Place steak on grill 5 to 6 inches above the coals. Grill for 5 to 6 minutes per side for medium. Slice the steak diagonally 1/4-inch thick. Place slices on a warm platter and serve with aioli. view less | |
| Sea Scallops with Wilted Lemon Spinach | Christopher Ranch | Sea Scallops with Wilted Lemon Spinach is made by preheating the oven to 375 degree F. Next dust each scallop with flour and season with salt and pepper. Put the butter in a 10- or 12-inch oven-proof saute pan and melt it over medium-high heat. When the b...view more Sea Scallops with Wilted Lemon Spinach is made by preheating the oven to 375 degree F. Next dust each scallop with flour and season with salt and pepper. Put the butter in a 10- or 12-inch oven-proof saute pan and melt it over medium-high heat. When the butter begins to foam, add the scallops to the pan, and brown them, approximately 2 minutes. Turn the scallops over and add the shallots and capers to the pan. Transfer the pan to the oven and bake for 5-7 minutes. Meanwhile, pour the olive oil into a saute pan and heat it over medium-high heat. Add the spinach and lemon juice and saute until the spinach is just wilted, approximately 2 minutes. Season the spinach with salt and pepper. Transfer the spinach to a platter and cover loosely with foil to keep it warm. Remove the pan from the oven, remove the skewers from the scallops and arrange the scallops over the spinach. Spoon the shallots and capers over the scallops and serve. view less | |
| 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 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...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 | |
| NutraSweet® In Still/RTD Beverages | NutraSweet Company | NutraSweet® In Still/RTD Beverages includes formulations for light/no sugar-added 30% orange juice beverage, light lemon-lime sports drink syrup, and sugar-free lemon iced tea. | |
| Spicy Garlic Shrimp | Christopher Ranch | Spicy Garlic Shrimp is made by heating a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice...view more Spicy Garlic Shrimp is made by heating a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan. view less | |
| Garlic Shrimp | Christopher Ranch | Garlic Shrimp is prepared by covering shrimp liberally with freshly ground pepper and salt, if desired. Make sure shrimp are dry before you add the spices. Chop garlic finely, chop optional parsley and set aside. Heat 1-2 TB olive oil in a saute pan. Add the garlic and saute until golden or light brown. This differs from most recipes which only saute the garlic briefly to release its flavor. The browned garlic is more intense. Quickly add the shrimp (you must be careful because the garlic will burn very shortly after turning golden) and cook, stirring, over very high heat until done. Sprinkle with the lemon juice...view more Garlic Shrimp is prepared by covering shrimp liberally with freshly ground pepper and salt, if desired. Make sure shrimp are dry before you add the spices. Chop garlic finely, chop optional parsley and set aside. Heat 1-2 TB olive oil in a saute pan. Add the garlic and saute until golden or light brown. This differs from most recipes which only saute the garlic briefly to release its flavor. The browned garlic is more intense. Quickly add the shrimp (you must be careful because the garlic will burn very shortly after turning golden) and cook, stirring, over very high heat until done. Sprinkle with the lemon juice and stir in the optional parsley.You can also, optionally, deglaze the pan with 1/2 cup dry white wine, and then pour the reduced 3-4 tbsp of wine over the shrimp view less | |
| Skordalia | Christopher Ranch | Skordalia is made by putting the potatoes in a medium saucepan, cover with cold water by 2 inches, and season generously with salt. Bring to a boil over high heat, lower heat to a gentle simmer and cook until tender, about 30 minutes. Drain potatoes and let cool slightly.Rub the skins off the potatoes and discard. Coarsely chop the potatoes and puree them through a food mill or ricer into a medium bowl. Meanwhile on a cutting board, lightly sprinkle the garlic with a generous pinch of salt and smash it into a paste with the side of a chef’s knife. In a food processor, combine the garlic, almonds, and oil and puree into a paste. Mix the oil mixture into the potatoes until incorporated, then mix in the 1 tablespoon and 1 teaspoon salt, water, lemon juice...view more Skordalia is made by putting the potatoes in a medium saucepan, cover with cold water by 2 inches, and season generously with salt. Bring to a boil over high heat, lower heat to a gentle simmer and cook until tender, about 30 minutes. Drain potatoes and let cool slightly.Rub the skins off the potatoes and discard. Coarsely chop the potatoes and puree them through a food mill or ricer into a medium bowl. Meanwhile on a cutting board, lightly sprinkle the garlic with a generous pinch of salt and smash it into a paste with the side of a chef’s knife. In a food processor, combine the garlic, almonds, and oil and puree into a paste. Mix the oil mixture into the potatoes until incorporated, then mix in the 1 tablespoon and 1 teaspoon salt, water, lemon juice, and vinegar and season with pepper to taste. view less | |
| Citric Acid | American Tartaric | Citric Acid is found in living cells in both animals and plants. It is from mold fermentation of carbohydrates, including deep fermentation, from lemon, lime, pineapple juice and molasses. It is used in the preparation of citrates, flavoring extracts, con...view more Citric Acid is found in living cells in both animals and plants. It is from mold fermentation of carbohydrates, including deep fermentation, from lemon, lime, pineapple juice and molasses. It is used in the preparation of citrates, flavoring extracts, confections, soft drinks, effervescent salts, acidifier, dispersing agent, medicines, acidulant and antioxidant in foods. view less | |
| Hummus | Christopher Ranch | Hummus is made by pressing out roasted garlic. Place both fresh and roasted garlic into a food processor and process until finely chopped. Add chickpeas, lemon juice, tahini, habanero powders, cumin, salt and pepper to taste, and a bit of cilantro if desi...view more Hummus is made by pressing out roasted garlic. Place both fresh and roasted garlic into a food processor and process until finely chopped. Add chickpeas, lemon juice, tahini, habanero powders, cumin, salt and pepper to taste, and a bit of cilantro if desired. Process until chickpeas reach a smooth texture. With processor running, add olive oil in a thin stream until hummus reaches the desired consistency. Taste and add salt to taste. To serve, remove to a serving bowl and surround with triangles of pita bread. Drizzle with a bit of olive oil and garnish with chopped cilantro. Add a shake of habanero powder for color, if desired. You may choose to hold the habanero powders out of the processing and divide the hummus into 2 bowls. Then add half of both of the habanero powders to 1 bowl and serve the other bowl mild. view less | |
| Fish Veloute | Christopher Ranch | Fish Veloute is made by melting the butter in a frying pan add the onion shallots and leek and cook until soft but not coloured. Add the fish trimmings. Cook for 23 minutes. Add the Noilly Prat and reduce until almost all the liquid has evapourated. Add the cream and bring to the boil then simmer for a further 34 minutes and remove from the heat. Add the rosemary garlic salt and cayenne pepper. Cover the pan and leave to infuse for at least 20 minutes. Pass through a double layer of muslin and add a little lemon juice...view more Fish Veloute is made by melting the butter in a frying pan add the onion shallots and leek and cook until soft but not coloured. Add the fish trimmings. Cook for 23 minutes. Add the Noilly Prat and reduce until almost all the liquid has evapourated. Add the cream and bring to the boil then simmer for a further 34 minutes and remove from the heat. Add the rosemary garlic salt and cayenne pepper. Cover the pan and leave to infuse for at least 20 minutes. Pass through a double layer of muslin and add a little lemon juice to taste. This is probably my single greatest sauce. Although one sees and tastes many such sauces in the great restaurants of the world I have never come across such a flavoursome and aromatic one as this. When you sprinkle chopped chives over it just before serving it takes on another dimension. 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 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...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 | |
| Frittata with Shallots and Pancetta | Christopher Ranch | Frittata with Shallots and Pancetta is made by In fry pan over medium-high heat, cook pancetta until crisp, 5-7 minutes. Transfer to paper towel-lined plate. Pour off all but 1 tbsp fat from pan; return pan to medium heat. Cook shallots until tender, 5-7 minutes. Remove from heat. In large bowl, whisk eggs, salt, pepper, cheese, and parsley. Stir in pancetta and shallots. In deep half of frittata pan over medium-low heat, warm 1 tablespoons of oil. Add eggs; cook until they begin to set, 8-10 minutes. ;Stir occasionally with rubber spatula during first 2 minutes of cooking. Place shallow pan upside down on top of deep pan; flip frittata into shallow pan. Cook, covered, unti eggs are completely set, 7-10 minutes. Shake pan to loosen frittata; slide it onto serving plate. Let stand 10 minutes. In bowl, toss salad greens with lemon juice...view more Frittata with Shallots and Pancetta is made by In fry pan over medium-high heat, cook pancetta until crisp, 5-7 minutes. Transfer to paper towel-lined plate. Pour off all but 1 tbsp fat from pan; return pan to medium heat. Cook shallots until tender, 5-7 minutes. Remove from heat. In large bowl, whisk eggs, salt, pepper, cheese, and parsley. Stir in pancetta and shallots. In deep half of frittata pan over medium-low heat, warm 1 tablespoons of oil. Add eggs; cook until they begin to set, 8-10 minutes. ;Stir occasionally with rubber spatula during first 2 minutes of cooking. Place shallow pan upside down on top of deep pan; flip frittata into shallow pan. Cook, covered, unti eggs are completely set, 7-10 minutes. Shake pan to loosen frittata; slide it onto serving plate. Let stand 10 minutes. In bowl, toss salad greens with lemon juice and drizzle of olive oil. Cut frittata in slices. Serve with salad greens. view less | |
| Seared Sesane Tuna with Lemon Grass and Lychee Coulis | Connecticut Coconut Company | This is a recipe for Seared Sesame Tuna with Lemon Grass and Lychee Coulis utilizing the products Coconut Milk and Organic Virgin Coconut Oil with lemon grass, lychee halves, lime juice, ginger, soy sauce, baby bok choy, panko bread crumbs, sesame seed, y...view more This is a recipe for Seared Sesame Tuna with Lemon Grass and Lychee Coulis utilizing the products Coconut Milk and Organic Virgin Coconut Oil with lemon grass, lychee halves, lime juice, ginger, soy sauce, baby bok choy, panko bread crumbs, sesame seed, yellowfin ahi tuna, sea salt, and black peppercorn. view less | |
| Dried Fruit Stuffed Pork Loin | Christopher Ranch | Dried Fruit Stuffed Pork Loins are made by in a saucepan, combine apricots, figs and raisins over medium heat. Add apple juice and chicken broth. Add sage, butter, ginger, garlic, and lemon juice. Season with salt and pepper. Cook until the fruits are rec...view more Dried Fruit Stuffed Pork Loins are made by in a saucepan, combine apricots, figs and raisins over medium heat. Add apple juice and chicken broth. Add sage, butter, ginger, garlic, and lemon juice. Season with salt and pepper. Cook until the fruits are reconstituted and the liquid is reduced by half, about 25 minutes. Transfer the fruit mixture to a blender or food processor and puree until thick and smooth. Carve a tunnel through the center of the loin with a sharpening steel or wooden dowel. Widen the tunnel using your fingers. Inject the sauce into the opening using a pastry bag fitted with a metal tip. The filling should go all the way through the loin. Rub the pork all over with oil, herbs, salt and pepper. Sear the pork on a hot grill on all sides then transfer to a large baking pan. Bake in a preheated 375 degrees F oven. Roast until a meat thermometer inserted into the center of the roast registers 160 degrees F, about 35 to 45 minutes. Transfer pork roast to a cutting board; let stand 10 minutes before carving into pinwheels. Serve with pan juices. view less | |
| Garlic Dal | Christopher Ranch | Garlic Dal is made by mixing all the dals and pressure cook them in 6 cups of water. Once they are cooked thoroughly, blend well in a grinder, spinning until all lentils are broken down and a puree is formed Take the chopped cilantro and grind it with 1 tsp salt and 2 tbsp water to form a smooth paste.Take a pan, add the ghee, cumin seeds, green chilis, garlic, and sautee for a few minutes. Add the finely chopped onions and saute again until they turn brownish and glossy.Add the masala powder, turmeric powder, black pepper, and cilantro paste. Now add lentils and fill with sufficient water to achieve desired consistency. Mix everything, then add salt and lemon juice...view more Garlic Dal is made by mixing all the dals and pressure cook them in 6 cups of water. Once they are cooked thoroughly, blend well in a grinder, spinning until all lentils are broken down and a puree is formed Take the chopped cilantro and grind it with 1 tsp salt and 2 tbsp water to form a smooth paste.Take a pan, add the ghee, cumin seeds, green chilis, garlic, and sautee for a few minutes. Add the finely chopped onions and saute again until they turn brownish and glossy.Add the masala powder, turmeric powder, black pepper, and cilantro paste. Now add lentils and fill with sufficient water to achieve desired consistency. Mix everything, then add salt and lemon juice to taste, and let it cook 10 minutes or so. Stir frequently to make sure it doesn’t stick to the base of the pan. When it thickens and starts boiling, remove from heat.Transfer to a serving bowl. Garnish with fresh coriander and some black pepper. Serve hot with rice. view less | |
| Citrus and Herb-Marinated Turkey Tenderloins | Christopher Ranch | Citrus and Herb-Marinated Turkey Tenderloins are made by combining 2/3 cup of the olive oil and capers, garlic, lemon juice, thyme, rosemary, sage, paprika, salt and pepper in a small bowl. Tenderize both sides of the turkey tenderloins with a fork, pierc...view more Citrus and Herb-Marinated Turkey Tenderloins are made by combining 2/3 cup of the olive oil and capers, garlic, lemon juice, thyme, rosemary, sage, paprika, salt and pepper in a small bowl. Tenderize both sides of the turkey tenderloins with a fork, piercing the meat all the way through about 10 times per side. Place the turkey in a large resealable food-grade plastic bag or large bowl and add the marinade. Make sure the turkey is coated on all sides. Marinate in the refrigerator for at least 1 hour and up to 3 hours In a large skillet, heat the remaining 3 tablespoons oil over medium-high heat. Carefully add the turkey tenderloins and cook 4 minutes, or until brown. (The oil may splatter when you add the turkey to the skillet.) Flip the turkey and cook for another 4 minutes. Reduce the heat to medium-low, flip the turkey again and cook, covered 5 to 8 minutes, until a meat thermometer inserted in the thickest part of the turkey reads 165 degrees. Serve. view less | |
| Tuna with Roasted Cippolline Onions | Christopher Ranch | Tuna with Roasted Cippolline Onions are made by bringing a large pot of water to boil. Add the onions and cook for 2 minutes. Drain and cool. Peel the onions and cut off the root ends. Preheat the oven to 450 degrees F. Toss the onions, vinegar, 1 tablespoon oil, 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a 13 by 9-inch baking dish. Roast in the oven until the onions are tender and golden, stirring occasionally, about 1 hour. Meanwhile, whisk the 1/3 cup oil, lemon juice...view more Tuna with Roasted Cippolline Onions are made by bringing a large pot of water to boil. Add the onions and cook for 2 minutes. Drain and cool. Peel the onions and cut off the root ends. Preheat the oven to 450 degrees F. Toss the onions, vinegar, 1 tablespoon oil, 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a 13 by 9-inch baking dish. Roast in the oven until the onions are tender and golden, stirring occasionally, about 1 hour. Meanwhile, whisk the 1/3 cup oil, lemon juice, thyme, and remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper in another 13 by 9 by 2-inch baking dish. Place the tuna steaks in the marinade and turn to coat. Let stand for 5 minutes on each side. Oil the grill rack and prepare the barbecue for medium-high heat. Grill the steaks to desired doneness, about 3 minutes per side for medium. Cut the steaks in half. Transfer the steaks to a platter. Spoon the onion mixture around and serve. view less | |
| Tuna with Roasted Cippolline Onions | Christopher Ranch | Tuna with Roasted Cippolline Onions is made by bringing a large pot of water to boil. Add the onions and cook for 2 minutes. Drain and cool. Peel the onions and cut off the root ends. Preheat the oven to 450 degrees F. Toss the onions, vinegar, 1 tablespoon oil, 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a 13 by 9-inch baking dish. Roast in the oven until the onions are tender and golden, stirring occasionally, about 1 hour. Meanwhile, whisk the 1/3 cup oil, lemon juice...view more Tuna with Roasted Cippolline Onions is made by bringing a large pot of water to boil. Add the onions and cook for 2 minutes. Drain and cool. Peel the onions and cut off the root ends. Preheat the oven to 450 degrees F. Toss the onions, vinegar, 1 tablespoon oil, 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a 13 by 9-inch baking dish. Roast in the oven until the onions are tender and golden, stirring occasionally, about 1 hour. Meanwhile, whisk the 1/3 cup oil, lemon juice, thyme, and remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper in another 13 by 9 by 2-inch baking dish. Place the tuna steaks in the marinade and turn to coat. Let stand for 5 minutes on each side. Oil the grill rack and prepare the barbecue for medium-high heat. Grill the steaks to desired doneness, about 3 minutes per side for medium. Cut the steaks in half. Transfer the steaks to a platter. Spoon the onion mixture around and serve. view less | |
| Tomato-Edamame Grilled Cheese Sandwich | Christopher Ranch | Tomato-Edamame Grilled Cheese Sandwich is made by for the spread, preheating the oven to 425 degrees. Slice off top ½ inch of garlic bulb. Leaving bulb whole, remove loose outer layers. Place bulb, cut side up, in custard cup. Drizzle with oil. Cover with foil; roast 15 minutes until soft. Cool. Meanwhile, cook soybeans according to package directions. Drain; rinse with cold water. Squeeze 3 garlic cloves from bulb into food processor. Wrap and refrigerate remaining garlic for other use. Add cooked soybeans, lemon juice...view more Tomato-Edamame Grilled Cheese Sandwich is made by for the spread, preheating the oven to 425 degrees. Slice off top ½ inch of garlic bulb. Leaving bulb whole, remove loose outer layers. Place bulb, cut side up, in custard cup. Drizzle with oil. Cover with foil; roast 15 minutes until soft. Cool. Meanwhile, cook soybeans according to package directions. Drain; rinse with cold water. Squeeze 3 garlic cloves from bulb into food processor. Wrap and refrigerate remaining garlic for other use. Add cooked soybeans, lemon juice, water, salt and cumin to garlic in food processor. Cover and process until smooth. Transfer to bowl. Stir in parsley. For each sandwich, spread 2 tablespoons soybean mixture on two slices whole grain bread. Top one bread slice with 1 ounce thinly sliced cheese and tomato slices. Add second bread slice. On nonstick griddle or nonstick skillet, toast over medium-high heat, turning once. This recipe takes about 20 minutes to prepare. The leftover spread is a great dip for crisp, fresh vegetables. Refrigerate, tightly covered, up to three days. 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 | |
| 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 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...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 | |
| 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 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...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 | |
| Garlic Crab Cakes | Christopher Ranch | Garlic Crab Cakes are made by taking 3 sheets of phyllo at a time, butter and roll up, jelly-roll style. Cut into fourths. Press, cut side down, into muffin pan cups. Press with fingers to flatten and work slightly up the sides of cup. Brush cups with melted butter. Repeat with remaining phyllo sheets, for a total of 24 cups. To prepare filling, place garlic, with tough bottoms cut off, in a plastic bag. Pound with the side of a meat cleaver. Remove skins and place crushed garlic in a deep microwave safe bowl. Add lemon juice...view more Garlic Crab Cakes are made by taking 3 sheets of phyllo at a time, butter and roll up, jelly-roll style. Cut into fourths. Press, cut side down, into muffin pan cups. Press with fingers to flatten and work slightly up the sides of cup. Brush cups with melted butter. Repeat with remaining phyllo sheets, for a total of 24 cups. To prepare filling, place garlic, with tough bottoms cut off, in a plastic bag. Pound with the side of a meat cleaver. Remove skins and place crushed garlic in a deep microwave safe bowl. Add lemon juice and water. Cover and microwave for 2 minutes. Add cream cheese to garlic and cream together. Add beaten eggs, feta, crab, and 1 cup of the bread crumbs and mix well. Add cayenne pepper and mix again. Spoon mixture into each phyllo cup, distributing evenly, about 1 tablespoon of mixture per phyllo cup. Sprinkle remaining bread crumbs over the crab mixture (about 1 teaspoon per phyllo cup) and lightly dust the top of each with paprika. Bake for 25 minutes. Carefully remove each phyllo cup/crab “cake” onto a cooling rack. Serve warm or at room temperature. view less | |
| Grilled or Broiled Trout | Christopher Ranch | Grilled or Broiled Trout in is made by In a small mixing bowl, combine the shallots, wine and lemon juice. Set aside within reach of the stove. In a medium saute pan over low heat, melt 4 tablespoons butter. Add flour, and stir vigorously with a whisk unt...view more Grilled or Broiled Trout in is made by In a small mixing bowl, combine the shallots, wine and lemon juice. Set aside within reach of the stove. In a medium saute pan over low heat, melt 4 tablespoons butter. Add flour, and stir vigorously with a whisk until well combined. Raise heat to medium-high, and continue to stir until flour is nut-brown but not burned, about 5 minutes. Add wine mixture, and whisk until smooth and thickened, about 1 minute. Reduce heat to medium-low. Simmer until reduced to about 1/4 cup, about 2 minutes. Remove pan from heat, and gradually whisk in chilled sliced butter, stirring constantly to keep fat from separating. Add salt and pepper. Keep warm, but do not boil. Add garlic and parsley just before serving. Serve hot over grilled or broiled trout. Preheat grill or broiler until very hot. Brush both sides of trout with butter, or spray with oil. Season to taste with salt and pepper. Grill or broil fish with the flesh close to the source of heat until it is opaque, flaky and beginning to brown, 2 to 4 minutes. Do not overcook. Top fish with sauce of choice, and serve immediately. view less | |
| Cowboy Beef and Black Bean Chili | Christopher Ranch | Cowboy Beef and Black Bean Chili is made by browning ground beef in stockpot over medium heat 8 to10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles. Remove from stockpot with slotted spoon. Set aside. Pour off drippings.To make sauce: Whisk eggs yolks until light and frothy. Pour into top of double boiler over gently simmering water and continue to whisk until eggs are thickened, 2 to 4 minutes. Do not let eggs get too hot. Once thickened, remove from heat. Continue to whisk and slowly add melted butter, lemon juice...view more Cowboy Beef and Black Bean Chili is made by browning ground beef in stockpot over medium heat 8 to10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles. Remove from stockpot with slotted spoon. Set aside. Pour off drippings.To make sauce: Whisk eggs yolks until light and frothy. Pour into top of double boiler over gently simmering water and continue to whisk until eggs are thickened, 2 to 4 minutes. Do not let eggs get too hot. Once thickened, remove from heat. Continue to whisk and slowly add melted butter, lemon juice, Tabasco, salt and pepper. Heat oil in same stockpot over medium heat until hot. Add onions and garlic; cook and stir 3 to 5 minutes or until onions are tender. Add bell peppers and jalapeño; cook and stir 4 to 5 minutes or until peppers are tender. Return beef crumbles to stockpot. Add chili powder, cumin, oregano, thyme and red pepper; cook and stir for 2 to 3 minutes. Stir in crushed tomatoes, diced tomatoes, broth, beer, tomato paste and honey; bring to a boil. Reduce heat; cover and simmer 45 minutes. Uncover stockpot; continue simmering 30 minutes or until thickened to desired consistency, stirring occasionally. Stir in beans; cook 5 to 10 minutes or until beans are heated through. Season with salt and black pepper, as desired. Garnish with cilantro, if desired. 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 | |
| Gorgonzola and Grape Salad | Christopher Ranch | Gorgonzola and Grape Salad is made by placing red wine vinegar, lemon juice, sugar, salt, and garlic cloves in a blender and pulse on high speed. Add the shallots and slowly incorporate the extra-virgin olive oil while blender is on high speed. Finish se...view more Gorgonzola and Grape Salad is made by placing red wine vinegar, lemon juice, sugar, salt, and garlic cloves in a blender and pulse on high speed. Add the shallots and slowly incorporate the extra-virgin olive oil while blender is on high speed. Finish seasoning with black pepper and allow the dressing to sit for 24 hours, refrigerated, before using. For the candied garlic: Coat a sheet pan with oil for the finished garlic. Place the garlic and water in a large saute pan over medium to high heat. Boil the cloves until they are cooked through but still firm to the touch and still maintain their shape. This takes about 8 minutes. By this time the water should be all the way or close to being evaporated. At this point, add the sugar in with the garlic cloves and continue to cook over medium heat while stirring occasionally. After a couple of minutes the sugar will begin to caramelize. At this point it is important that the garlic be stirred constantly so they become evenly coated with the caramelized sugar. Continue to caramelize the garlic until golden to dark golden brown. This process happens very quickly so stay alert. Turn the garlic out onto the greased sheet pan and cool. For the salad: Place the grapes, Gorgonzola and candied garlic in a large mixing bowl. Add 3/4 cup of dressing. You want enough dressing in the bowl to fully saturate the cheese and grape mixture. Add the lettuce and toss your salad. Taste for seasoning. view less | |
| Zuppe di Pesce | Christopher Ranch | Zuppe di Pesce is made by heating olive oil in an enamel cast iron dutch oven over medium heat. Add the sausage and brown. Add the swordfish and sear for 2 minutes per side. Add garlic, shallot and jalapeño and sweat for 1 minute. Deglaze with wine and stock and bring to simmer. Add tomatoes, clams and mussels and bring to simmer. Cover and let cook for 5 minutes. Add the juice of 1 lemon...view more Zuppe di Pesce is made by heating olive oil in an enamel cast iron dutch oven over medium heat. Add the sausage and brown. Add the swordfish and sear for 2 minutes per side. Add garlic, shallot and jalapeño and sweat for 1 minute. Deglaze with wine and stock and bring to simmer. Add tomatoes, clams and mussels and bring to simmer. Cover and let cook for 5 minutes. Add the juice of 1 lemon and the zest. Remove from heat, add the herbs and serve right from the Dutch oven with Crostini. view less | |
| Lemon Extract Wonf, Natural (Organic NOP) (Dry) | A.M. Todd Botanical Therapeutics | Lemon Extract Wonf, Natural (Organic NOP) (Dry) is a white to pale yellow powder. It is a characteristic of lemon. Lemon Extract Wonf, Natural (Organic NOP) (Dry) is a bright and aromatic lemon recommended for applications such as beverages (carbonated), ...view more Lemon Extract Wonf, Natural (Organic NOP) (Dry) is a white to pale yellow powder. It is a characteristic of lemon. Lemon Extract Wonf, Natural (Organic NOP) (Dry) is a bright and aromatic lemon recommended for applications such as beverages (carbonated), dairy, juice, soy, still, tea RTD, confectionery, sauces/dressings and seasonings. view less | |
| Crème Citron/Lemon Curd | Amero Foods MFG Corp/Pastrystar | Crème Citron/Lemon Curd is a powdered mix that only requires butter and water to complete. The finished product is similar to a custard, but has a much more intense lemon flavor due to a higher percentage of juice and zest. Fruit curd is used as a dessert...view more Crème Citron/Lemon Curd is a powdered mix that only requires butter and water to complete. The finished product is similar to a custard, but has a much more intense lemon flavor due to a higher percentage of juice and zest. Fruit curd is used as a dessert spread that is often served with bread or scones. It may also be used as a filling for cakes, pastries, or tarts. This product can be used in bakery applications. view less | |
| Citrivera™ Dehydrated Meyer Lemon Peel, Fine Cut (-16+40), Select | Garuda International, Inc. | Citrivera™ Dehydrated Meyer Lemon Peel Fine Cut is a food ingredient with a yellow appearance obtained from clean, sound, mature lemons of the species, Citrus limon. The citrus fruit is washed and the citrus juice is extracted. Fine Cut Meyer Lemon Peel i...view more Citrivera™ Dehydrated Meyer Lemon Peel Fine Cut is a food ingredient with a yellow appearance obtained from clean, sound, mature lemons of the species, Citrus limon. The citrus fruit is washed and the citrus juice is extracted. Fine Cut Meyer Lemon Peel is prepared from the shaved flavedo portion of the expelled citrus peel which has been cut, dried and milled to the desired granulation. It includes the flavor-rich zest of the citrus fruit. Dehydrated Meyer Lemon Peel is used in food and beverage applications to add vibrant color, delicate flora aroma and intense citrus flavor typical of lemon peel. view less | |
| Citrivera™ Dehydrated Lemon Peel, Fine Cut (-16+40), Select | Garuda International, Inc. | Citrivera™ Dehydrated Lemon Peel Fine Cut is a food ingredient with a yellow to tan color obtained from clean, sound, mature, pigmented lemons of the species, Citrus limon. The citrus fruit is washed and the citrus juice is extracted. Fine Cut Lemon Peel ...view more Citrivera™ Dehydrated Lemon Peel Fine Cut is a food ingredient with a yellow to tan color obtained from clean, sound, mature, pigmented lemons of the species, Citrus limon. The citrus fruit is washed and the citrus juice is extracted. Fine Cut Lemon Peel is prepared from the shaved flavedo portion of the expelled citrus peel which has been cut and dried to the desired size. It includes the flavor-rich zest of the citrus fruit. Dehydrated Lemon Peel Cut is used in food and beverage applications to add vibrant color, delicate flora aroma and intense citrus flavor. view less | |
| F.E.T–15B Frozen Lemon Cells From Organic Farming | Citromil, S.L. | F.E.T–15B Frozen Lemon Cells From Organic Farming are a natural product obtained by separating the pulp from the freshly squeezed juice of naturally matured sound organically cultivated lemons (certified under council regulation (ec) no 834/2007 and amend...view more F.E.T–15B Frozen Lemon Cells From Organic Farming are a natural product obtained by separating the pulp from the freshly squeezed juice of naturally matured sound organically cultivated lemons (certified under council regulation (ec) no 834/2007 and amendments). The impurities are taken out to leave only the fruit cells. It contains no sweeteners or other additives. view less | |
| Pomegranate Lemonade #K729-15B | Blue Pacific Flavors | Pomegranate Lemonade #K729-15B is part of a product line of more than 30,000 compounded flavor formulations and specialty food ingredients. Blue Pacific is a leading innovator of natural and organic-compliant fruit flavors. Ingredients include: water, lem...view more Pomegranate Lemonade #K729-15B is part of a product line of more than 30,000 compounded flavor formulations and specialty food ingredients. Blue Pacific is a leading innovator of natural and organic-compliant fruit flavors. Ingredients include: water, lemon and pomegranate juices (from concentrates), sugar, fruit and vegetable juice for color, natural flavors, sodium citrate, and ascorbic acid (vitamin C). view less | |
| Fuerst Day Lawson Flavours: Citrus | Fuerst Day Lawson | Fuerst Day Lawson Flavours: Citrus range spans more than thirty varieties. Almost every part of the citrus fruit is used; the zest, the peel is used for extracting the volatile flavour components and terpenes, the pulp is used in natural stabilizers. To enable provenance, FDL currently sources orange juice, and red, pink and white grapefruit from South Africa. Lemon, Sanguinello or blood orange are sourced from Sicily. Oranges (Valencia) red and pink grapefruit juice, lime juice...view more Fuerst Day Lawson Flavours: Citrus range spans more than thirty varieties. Almost every part of the citrus fruit is used; the zest, the peel is used for extracting the volatile flavour components and terpenes, the pulp is used in natural stabilizers. To enable provenance, FDL currently sources orange juice, and red, pink and white grapefruit from South Africa. Lemon, Sanguinello or blood orange are sourced from Sicily. Oranges (Valencia) red and pink grapefruit juice, lime juice as well as non-citrus Tommy variety mango are sourced from Mexico. The Citrus Range can be used in a variety of processes including pasteurization, UHT, freezing and canning. The flexibility of these flavours allows for usage in a range of food products including bakery, confectionery, ice cream and beverage. view less | |
| Lemon Extract, Natural (Organic NOP) | A.M. Todd Botanical Therapeutics | Lemon Extract, Natural (Organic NOP) is a pale yellow to yellow liquid, oil soluble, extract of lemon. Lemon Extract, Natural (Organic NOP) provides a fresh, juicy and peely lemon profile to its desired applications. It is used in baked goods, alcoholic ...view more Lemon Extract, Natural (Organic NOP) is a pale yellow to yellow liquid, oil soluble, extract of lemon. Lemon Extract, Natural (Organic NOP) provides a fresh, juicy and peely lemon profile to its desired applications. It is used in baked goods, alcoholic beverages, carbonated drinks, dairy drinks, juices, soy based beverages, and teas, confectioneries, etc. view less | |
| Cod Liver Oil Emulsion | Bioriginal Food & Science Corp. | Creamy Cod Liver Oil Emulsion has the look, texture and taste of a delicious lemon smoothie, while providing optimal levels of healthy omega-3 essential fatty acids. The smooth & creamy Cod Liver Oil Emulsion provides better organoleptic properties (taste...view more Creamy Cod Liver Oil Emulsion has the look, texture and taste of a delicious lemon smoothie, while providing optimal levels of healthy omega-3 essential fatty acids. The smooth & creamy Cod Liver Oil Emulsion provides better organoleptic properties (taste, smell, and mouthfeel), while maintaining the health benefits, bioavailability, and ease of absorption of the essential fatty acids. It is used in juice, yogurt or blended beverages. view less | |
| Lemon Extract, Natural (Organic Compliant) | A.M. Todd Botanical Therapeutics | Lemon Extract, Natural (Organic Compliant) is a colorless to slightly opaque liquid extract of lemon. Lemon Extract, Natural (Organic Compliant) provides a good natural lemon flavor that is juicy and a touch peely to its desired applications. It has a w...view more Lemon Extract, Natural (Organic Compliant) is a colorless to slightly opaque liquid extract of lemon. Lemon Extract, Natural (Organic Compliant) provides a good natural lemon flavor that is juicy and a touch peely to its desired applications. It has a wide variety of food-based applications, such as in baked goods, alcoholic beverages, carbonated drinks, dairy drinks, juices, soy based beverages, and teas, etc. view less | |
| Lemon Extract, Natural (Organic NOP)(04-144-01) | A.M. Todd Botanical Therapeutics | Lemon Extract, Natural (Organic NOP)(04-144-01) is a colorless to pale yellow liquid extract of lemon. Lemon Extract, Natural (Organic NOP)(04-144-01) provides a sharp flavor, with the character of lemon oil to its desired applications. It has a wide var...view more Lemon Extract, Natural (Organic NOP)(04-144-01) is a colorless to pale yellow liquid extract of lemon. Lemon Extract, Natural (Organic NOP)(04-144-01) provides a sharp flavor, with the character of lemon oil to its desired applications. It has a wide variety of food-based applications, such as in baked goods, alcoholic beverages, carbonated drinks, dairy drinks, juices, soy based beverages, confectioneries, and teas, etc. view less | |
| Sodium Metabisulfite | WEGO Chemical & Mineral Corp. | Sodium Metabisulfite is a white crystalline powder with a molecular formula of NaO3SSO2Na. It is water soluble and has a sulfur dioxide odor. It functions as a preservative and antioxidant. This product is commonly used in dried fruits, shrimp, maraschino cherries, and lemon...view more Sodium Metabisulfite is a white crystalline powder with a molecular formula of NaO3SSO2Na. It is water soluble and has a sulfur dioxide odor. It functions as a preservative and antioxidant. This product is commonly used in dried fruits, shrimp, maraschino cherries, and lemon drinks. view less | |
| Green Papaya Salad | Christopher Ranch | Green Papaya Salad is made by bringing a large pot of salted water to a boil. Add the string beans and cook for two minutes, plunge into cold water. Drain well and cut each bean in half. Halve the tomatoes lenghwise and remove the seeds. Slice the halves into 1/8 inch strips. Roughly chop all but 2 tablespoons of peanuts. In a bowl, toss the papaya with beans, tomatoes, peanuts, fish sauce, lemon and lime juice...view more Green Papaya Salad is made by bringing a large pot of salted water to a boil. Add the string beans and cook for two minutes, plunge into cold water. Drain well and cut each bean in half. Halve the tomatoes lenghwise and remove the seeds. Slice the halves into 1/8 inch strips. Roughly chop all but 2 tablespoons of peanuts. In a bowl, toss the papaya with beans, tomatoes, peanuts, fish sauce, lemon and lime juices, sugar, garlic, red pepper flakes, and 3 tablespoons cilantro. Garnish with remaining peanuts and cilantro. view less | |
| Sockeye Salmon with Green Garlic and Fava Beans | Christopher Ranch | Sockeye Salmon with Green Garlic and Fava Beans is prepared by peeling the fava beans out of the pods, you should have about 3 cups. In a large pot of boiling salted water, blanch the shelled favas for 2 minutes. Cool in an ice bath. Peel the outer skin from each bean and set aside, you will have about 1 1/2 cups. Season the salmon fillets with a pinch each of salt and pepper. Heat the olive oil in a large skillet over medium-high heat. When it just begins to smoke, add the salmon, skin-side down (be careful- the oil will splatter when the fish is added). Cook the salmon until the skin begins to crisp, about 2 to 3 minutes. Reduce the heat to medium and add the garlic to the pan with the fish. Using a soup spoon, spoon the hot olive oil over the fish (do not turn it over), tilting the pan to spoon it up. Stir the garlic around the fish so that it cooks evenly while you continue to spoon the hot oil over the fish. Do this until the fish is cooked to the desired temperature, about 4 to 5 minutes. Remove the fish from the pan. Add the fava beans to the pan, along with the juice and zest from the lemon and as many grinds of black pepper as you like. Cook just until the favas are warmed through, 1 to 2 minutes. Remove from heat and spoon the favas and garlic among 4 plates, topping the mixture with the fish, skin-side up. Spoon some pan juice...view more Sockeye Salmon with Green Garlic and Fava Beans is prepared by peeling the fava beans out of the pods, you should have about 3 cups. In a large pot of boiling salted water, blanch the shelled favas for 2 minutes. Cool in an ice bath. Peel the outer skin from each bean and set aside, you will have about 1 1/2 cups. Season the salmon fillets with a pinch each of salt and pepper. Heat the olive oil in a large skillet over medium-high heat. When it just begins to smoke, add the salmon, skin-side down (be careful- the oil will splatter when the fish is added). Cook the salmon until the skin begins to crisp, about 2 to 3 minutes. Reduce the heat to medium and add the garlic to the pan with the fish. Using a soup spoon, spoon the hot olive oil over the fish (do not turn it over), tilting the pan to spoon it up. Stir the garlic around the fish so that it cooks evenly while you continue to spoon the hot oil over the fish. Do this until the fish is cooked to the desired temperature, about 4 to 5 minutes. Remove the fish from the pan. Add the fava beans to the pan, along with the juice and zest from the lemon and as many grinds of black pepper as you like. Cook just until the favas are warmed through, 1 to 2 minutes. Remove from heat and spoon the favas and garlic among 4 plates, topping the mixture with the fish, skin-side up. Spoon some pan juices over the fish and serve immediately. 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 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...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 | |
| 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 | |
| Xtend® Sucromalt | Cargill Food Ingredients | Xtend® Sucromalt is a natural, slow release carbohydrate syrup with a wide range of applications. It is a low glycemic syrup that is fully digestible and comprised of oligoglucose with unique linkages, fructose (fruit sugar), and leucrose (a natural analo...view more Xtend® Sucromalt is a natural, slow release carbohydrate syrup with a wide range of applications. It is a low glycemic syrup that is fully digestible and comprised of oligoglucose with unique linkages, fructose (fruit sugar), and leucrose (a natural analog of sucrose). This product can be used in cereal and cereal bars, trail mix, soft chews, yogurt, beverages, nutrition bars, and meal replacement bars. view less |
