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New German Pumpernickel Bread (New German Pumpernickel 50% Base ) Abel & Schafer This is a recipe for baking New German Pumpernickel Bread using New German Pumpernickel 50% Base.
New German Pumpernickel Bread (New German Pumpernickel Mix) Abel & Schafer This is a recipe for baking New German Pumpernickel Bread using New German Pumpernickel Mix.
No Sugar Added Peanut Butter Meltaway Peter's Chocolate This is a recipe for No Sugar Added Peanut Butter Meltaway utilizing the product's Peter's® Sugar Free Coatings White and Peter's® Sugar Free Coatings Milk Chocolate Flavored with no sugar added peanut butter.
Nordlander Bread (SPM Nordlander Bread Mix) Abel & Schafer This is a recipe for baking Nordlander Bread using SPM Nordlander Bread Mix.
Nordlander Bread (Nordlander Bread Base 50%) Abel & Schafer This is a recipe for baking Nordlander Bread using Nordlander Bread Base 50%.
Nutmeg Sea Salt Truffles Peter's Chocolate This is a recipe for Nutmeg Sea Salt Truffles utilizing the products Peter's® Liquid Caramel and Peter's® Semisweet Chocolates Gibraltar™ with sea salt and nutmeg flavor.
NutraSweet® In Beverage Mixes (Reduced Sugar) NutraSweet Company NutraSweet® In Beverage Mixes (Reduce Sugar) includes formulations for reduced sugar/light red punch, iced tea, lemonade, and hot cocoa drink mixes.
NutraSweet® In Beverage Mixes (Sugar Free) NutraSweet Company NutraSweet® In Beverage Mixes (Sugar Free) including formulations for sugar free red punch, iced tea, lemonade, and hot cocoa mixes.
NutraSweet® In Carbonated Soft Drinks (Cola Syrup) NutraSweet Company NutraSweet® In Carbonated Soft Drinks (Cola Syrup) including formulations for cola syrup and lemon-lime syrup.
NutraSweet® In Carbonated Soft Drinks (Reduced Sugar) NutraSweet Company NutraSweet® In Carbonated Soft Drinks (Reduced Sugar) includes formulations for reduced sugar cola syrup and orange syrup.
NutraSweet® In Chocolate Coatings NutraSweet Company NutraSweet® In Chocolate Coatings includes formulations for no sugar added milk chocolate compound coatings.
NutraSweet® In Dessert Mixes NutraSweet Company NutraSweet® In Dessert Mixes includes formulations for chocolate and vanilla pudding mixes as well as for strawberry gelatin mix.
NutraSweet® In Dessert Mixes With Sucrose NutraSweet Company NutraSweet® In Dessert Mixes With Sucrose includes formulations for reduced sugar chocolate and vanilla pudding mixes as well as reduced strawberry gelatin mix.
NutraSweet® In Frozen Desserts NutraSweet Company NutraSweet® In Frozen Desserts includes formulations for sugar-free water ice, no sugar-added sorbet, and no sugar-added sherbet.
NutraSweet® In Gelled Candies and Fruit Chews NutraSweet Company NutraSweet® In Gelled Candies and Fruit Chews includes formulations for gelatin-based gelled candies, sugar free starch-based gelled candies, and sugar-free fruit chews.
NutraSweet® In Hard Candies & Breath Mints NutraSweet Company NutraSweet® In Hard Candies & Breath Mints includes formulations for sugar-free/reduced calorie/light hard candies and sugar-free/reduced calorie breath mints.
NutraSweet® In Ice Cream & Frozen Yogurt NutraSweet Company NutraSweet® In Ice Cream & Frozen Yogurt includes formulations for no sugar added low fat chocolate frozen yogurt and now sugar added low fat ice cream.
NutraSweet® In Juice Beverages NutraSweet Company NutraSweet® In Juice Beverages includes formulations for light/reduced-sugar grape flavored 10% pear flavored beverage, light/no-sugar added fruit punch 10% juice beverage, and light/no sugar-added 30% orange juice beverage.
NutraSweet® In Nougat, Caramel & Toffee NutraSweet Company NutraSweet® In Nougat, Caramel & Toffee includes formulations for sugar-free nougat, no sugar-added caramel, and sugar-free toffee.
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.
NutraSweet® In Yogurts NutraSweet Company NutraSweet® In Yogurts includes formulations for no sugar-added strawberry fruit preparation, light/low-fat yogurt with no sugar added strawberry fruit preparation, and light/no-fat yogurt with no sugar added strawberry fruit preparation.
NY Pumpernickel Bread Abel & Schafer This is a recipe for baking NY Pumpernickel Bread using NY Pumpernickel 50% Base.
O-Tentic Croissant with Sapore Fidelio Puratos O-Tentic Croissant with Sapore Fidelio is a flaky pastry that is rolled into a crescent shape. This formulation is created with the products O-tentic Origin or Durum and Sapore Fidelio.
Oatmeal, cranberry and almond cookies Fruit d'Or Oatmeal, cranberry and almond cookies are made from whole wheat flour, bicarbonate of soda, sea salt, unsalted butter, brown sugar, eggs, vanilla, rolled oats, dried cranberries roughly chopped almonds.
Oatmeal Double Coconut Cookies with Chocolate Chip Connecticut Coconut Company This is a recipe for Oatmeal Double Coconut Cookies with Chocolate Chip utilizing the product Organic Virgin Coconut Oil and Desiccated Coconut - Flake Cut/ Fancy Shred Cut with brown sugar, granulated organic sugar, egg, almond extract, unbleached all pu...Vea Mas This is a recipe for Oatmeal Double Coconut Cookies with Chocolate Chip utilizing the product Organic Virgin Coconut Oil and Desiccated Coconut - Flake Cut/ Fancy Shred Cut with brown sugar, granulated organic sugar, egg, almond extract, unbleached all purpose flour, baking soda, cinnamon, nutmeg, rolled oats, and chocolate chips. Vea Menos
Oatmeal Macaroons International Coconut Corp. Oatmeal Macaroons are made by combining butter, brown sugar, eggs, almond extract, flour, baking soda, oats, and shredded coconut.
October Cheese Melt Fruit d'Or October » Cheese Melt is an appetizer made from brie or camembert cheese, sweet cranberry mix, grilled almonds and honey. The cranberry mix is made from frozen cranberries, water or orange juice, sugar or maple syrup,
Oil Poached Garlic Puree & Roasted Garlic Oil Christopher Ranch Oil Poached Garlic Puree & Roasted Garlic Oil is made by bringing water to a boil in a medium saucepan. Remove from the heat, add garlic, stir to submerge and let sit until the garlic skins are softened and cool enough to handle, about 50 minutes. Strain ...Vea Mas Oil Poached Garlic Puree & Roasted Garlic Oil is made by bringing water to a boil in a medium saucepan. Remove from the heat, add garlic, stir to submerge and let sit until the garlic skins are softened and cool enough to handle, about 50 minutes. Strain the garlic, remove the skins and cut off the hard nub where the clove was attached to the head. Place the garlic, canola oil and extra-virgin olive oil in a medium saucepan; bring to a gentle simmer over medium-low heat. Reduce the heat to low and maintain a very gentle simmer (it may be necessary to slide the pan to the edge of the burner). Simmer until the cloves are golden and very soft when pressed with a fork, 40 to 50 minutes. Let cool for 30 minutes. Transfer the cooled garlic to a sieve to drain, reserving the oil. Transfer the garlic to a food processor and puree until smooth, scraping down the sides occasionally. Store the puree and the oil separately in the refrigerator. Vea Menos
Oktoberfestival Beer Briess Malt & Ingredients Co. This malty lager is worth celebrating year ‘round. Pair it with a platter of fresh, creamy cheese and enjoy! (For complete brewing process see attachment).
Old Fashion French Baguette Puratos Old Fashion French Baguette is a traditional French bread recipe. This formulation is created with the products Sapore Othello and S500 Red.
Old Fashioned Grain Baguette Puratos Old Fashioned Grain Baguette is a bread recipe made with bran flakes. This formulation is made with the products S500 Green A+, Sapore Softgrain Rye CL and Sapore Aroldo.
Olive Bread Abel & Schafer This is a recipe for baking Olive Bread using Pan Doro Mix and Olives Plus.
Olivia's Coconut Shrimp International Coconut Corp. Olivia's Coconut Shrimp is made by combining shrimp, garlic and herb seasoning, black pepper, flour, egg and shredded coconut.
Onion and Pepper Baguette Puratos Onion and Pepper Baguette is a savory bread recipe that is baked with hydrated onions and peppers. This formulation is created with the products O-Tentic Origin and Sapore Traviata.
Onion Soup with Oven-Crisped Cippolline and Swiss Toasts Christopher Ranch Onion Soup with Oven-Crisped Cippolline and Swiss Toasts is made by a series of steps. To make the soup, heat the butter and oil in a large, heavy-bottomed pot over medium heat. Add the onions and shallots and saute gently for 20-25 minutes, or until soft...Vea Mas Onion Soup with Oven-Crisped Cippolline and Swiss Toasts is made by a series of steps. To make the soup, heat the butter and oil in a large, heavy-bottomed pot over medium heat. Add the onions and shallots and saute gently for 20-25 minutes, or until soft and caramelized. Sprinkle the flour over the onions and shallots, stir and cook for a few minutes longer. Pour in the broth and wine. Add the bay leaves, thyme, cracked pepper, carrot and orange peel. Bring to a boil, reduce the heat to low. Add the beef and bone if using. Transfer to a slow cooker and simmer on low for 6 hours or on high for 3 hours and 30 minutes, or until slightly thickened and caramel in color. Remove the bay leaves, orange peel, and thyme sprigs and discard. Remove the carrot and mash until smooth; set aside. Correct the seasoning of the soup as needed. Important: crockpot must be monitored. Preheat oven 400F. Arrange two racks: positions A and C. To make the onion garnish, peel the cipollini onions and slice into thin onion rings. Add pinches of the other ingredients. Stir in just enough mashed carrot (about 1 tablespoon) to coat the onion and make the other ingredients stick. Spread the onion mixture on a sprayed nonstick cookie sheet and bake at 400F on the lower rack for 10 to 12 minutes, taking care not to burn or over-dry. Stir or flip the onions once or twice. Meanwhile, to make the toasts, arrange the bread slices on a baking sheet and top with cheese. Vea Menos
Open Faced Calzone with Spinach and Artichokes Christopher Ranch Open Faced Calzone with Spinach and Artichokes is made byby preheating the oven to 400 degrees. Defrost spinach 6 minutes on high and wring the spinach dry in a kitchen towel. Crust bread in oven for 5 or 6 minutes. Remove and split bread in half from end...Vea Mas Open Faced Calzone with Spinach and Artichokes is made byby preheating the oven to 400 degrees. Defrost spinach 6 minutes on high and wring the spinach dry in a kitchen towel. Crust bread in oven for 5 or 6 minutes. Remove and split bread in half from end to end as if it were a large sandwich roll. Turn broiler on. If your broiler is too small to place ciabatta breads under it, you can melt the cheese in oven as well, see below, it simply browns faster under broiler. Drizzle hot bread with extra-virgin olive oil. Mix ricotta, garlic, parsley and grated cheese. Spread the mixture evenly over the bread halves then dot with the defrosted chopped spinach. Evenly distribute the sliced artichokes, season the breads with salt and pepper and top with an even layer mozzarella cheese. Melt and brown the cheese under the broiler 3 minutes, 1 rack down from the top of the oven. If you are using the oven rather than broiler, the cheese will take 6 or 7 minutes to brown. Cut into bread into wedges and serve. If desired, serve with Dipping Sauce. Vea Menos
Orange and Onion Marinade Christopher Ranch Orange and Onion Marinade is prepared by placing all ingredients in a medium saucepan. Allow to simmer on low heat until marmalade has thinned and all ingredients are combined. Allow to cool completely before using as a marinade.
Orange Balsamic Cippolline Onions Christopher Ranch Orange Balsamic Cippolline Onions are made by boiling water, blanch onions for 1 minute; drain and transfer to bowl of ice water to cool. Peel onions, trimming root end if necessary. In large skillet, melt butter over medium-high heat; sauté onions until ...Vea Mas Orange Balsamic Cippolline Onions are made by boiling water, blanch onions for 1 minute; drain and transfer to bowl of ice water to cool. Peel onions, trimming root end if necessary. In large skillet, melt butter over medium-high heat; sauté onions until golden, shaking pan often, 10 minutes. Add orange juice, vinegar, salt and pepper; bring to boil. Cover and simmer over medium-low heat for 5 minutes. Uncover and simmer until onions are glazed and just tender, 5 to 7 minutes. (Make-ahead: Let cool; cover and refrigerate for up to 24 hours. Reheat in covered casserole dish in 400°F/200°C oven for 20 minutes, or in microwave at high for 5 minutes.) Vea Menos
Orange Coconut Macaroons International Coconut Corp. Orange Coconut Macaroons are made by combining sugar, orange zest, almond paste, egg whites, confectioners sugar, flour, flaked coconut, and coarse salt.
Orange Creamsicle Muffin Puratos Orange Creamsicle Muffin is an orange flavored muffin with a fluffy marshmallow filling and white chocolate. This formulation is created with the products Tegral Satin Supreme Yogurt Creme Cake, Puratop White n Fluffy and Chocolante White Chips.
Orange Garlic Shrimp Christopher Ranch Orange Garlic Shrimp is prepared by heating olive oil in heavy skillet over medium high heat. Saute shrimp for 2 minutes or just until opaque. Reduce heat and add garlic and salt. Saute for 1 minute until garlic is soft. Remove from heat and toss with ora...Vea Mas Orange Garlic Shrimp is prepared by heating olive oil in heavy skillet over medium high heat. Saute shrimp for 2 minutes or just until opaque. Reduce heat and add garlic and salt. Saute for 1 minute until garlic is soft. Remove from heat and toss with orange zest. Serve with crusty bread. Vea Menos
Organic Cake & Muffins Abel & Schafer This is a recipe for baking Organic Cake & Muffins using Organic Cake & Muffin Base.
Organic Country Bread Abel & Schafer This is a recipe for baking Organic Country Bread using Organic Country Bread Mix.
Organic Crusty Bread Abel & Schafer This is a recipe for baking Organic Crusty Bread using Organic Crusty Bread Mix.
Organic Dubble Briess Malt & Ingredients Co. This all natural, bottle conditioned Belgian ale is equally delicious whether brewed with organic or conventional ingredients. (For complete brewing process see attachment).
Organic Rye Bread Abel & Schafer This is a recipe for baking Organic Rye Bread using Organic Farmers Rye Bread.
Organic Whole Wheat Bread Abel & Schafer This is a recipe for baking Organic Whole Wheat Bread using Organic Whole Wheat Bread Mix.
Oven Braised Beef with Korean Hot Pepper Paste Christopher Ranch Oven Braised Beef with Korean Hot Pepper Paste is made by putting all the ingredients into a Dutch oven and putting that into a preheated 325º oven for 2 hours or so. No need to brown the meat first (although you’re welcome to). Just make sure the hot pep...Vea Mas Oven Braised Beef with Korean Hot Pepper Paste is made by putting all the ingredients into a Dutch oven and putting that into a preheated 325º oven for 2 hours or so. No need to brown the meat first (although you’re welcome to). Just make sure the hot pepper paste is dissolved by mixing it with the soy sauce and sugar before adding it to the pot. When the meat is tender, add the mustard greens and continue to cook for 10 minutes, until the greens are wilted and tender. It’s easiest to do this step on the stove over low heat. I recommend letting the soup sit off the heat for a few minutes to allow the flavors to mellow out. Like any stew-y dish, this one is even better the next day. Serve topped with the toasted sesame seeds on steamed white rice. Vea Menos
Oven Braised Onions with Ham Christopher Ranch Oven Braised Onions with Ham are made by preheating the oven to 350 degrees. Then, drop the unpeeled onions into a large pan of boiling water, cook 30 seconds, then drain and rinse with cold water. Cut a thin slice off the root end of each onion and peel ...Vea Mas Oven Braised Onions with Ham are made by preheating the oven to 350 degrees. Then, drop the unpeeled onions into a large pan of boiling water, cook 30 seconds, then drain and rinse with cold water. Cut a thin slice off the root end of each onion and peel off the skin. Heat oil in an oven proof skillet. Add bacon, red pepper, tomato paste, broth, vinegar, bay, thyme, salt and pepper and bring to a boil. Add onions, cover and bake 30-40 minutes or until onions are tender. Vea Menos
Oxanti Muffin Bites Puratos Oxanti Muffin Bites are muffin snacks made with grains and other sweet additions. This formulation is created with the products Purslim Key Mix and Tegral Satin Wholegrain Creme Cake.
Oxanti Wholegrain Cake Puratos Oxanti Wholegrain Cake is a cake filled with blueberries and other grains. This formulation is created with the products Tegral Satin Wholegrain Creme Cake and Purslim Key Mix.
Pack Your Bags Porter Briess Malt & Ingredients Co. Don’t worry about carry-on allowances, airport security and fuel surcharges. One taste of this rich, robust English Porter will safely transport you across the pond to the comfort of an English Pub. Rich, subtle chocolate and complex caramel type flavors ...Vea Mas Don’t worry about carry-on allowances, airport security and fuel surcharges. One taste of this rich, robust English Porter will safely transport you across the pond to the comfort of an English Pub. Rich, subtle chocolate and complex caramel type flavors are balanced by higher hopping rates and a dryer overall finish. (For complete brewing process see attachment). Vea Menos
Pain Paris Natural Bread Abel & Schafer This is a recipe for baking Pain Paris Natural Bread using Plus Pan Paris.
Pan De Sal (Bread) Connecticut Coconut Company This is a recipe for Pan De Sal (Bread) utilizing the product Coconut Flour with bread flour, water, lard, salt, sugar, and yeast.
Pan Doro Bread Abel & Schafer This is a recipe for baking Pan Doro Bread using Pan Doro Mix.
Pan Fried Pork Chops Christopher Ranch Pan Fried Pork Chops are made by washing the pork chops, pat dry and season with salt and pepper to taste. In a large skillet, heat the oil. Flour the pork chops and sear in the oil. Cook for about 1 minute per side to brown. Remove the pork chops from th...Vea Mas Pan Fried Pork Chops are made by washing the pork chops, pat dry and season with salt and pepper to taste. In a large skillet, heat the oil. Flour the pork chops and sear in the oil. Cook for about 1 minute per side to brown. Remove the pork chops from the skillet and place the cooked pork chops on a paper bag to absorb the excess oil. Put the chops back in the skillet and add the chopped onion and 3 to 4 cloves of chopped garlic to pot with 1/4 cup of water. Put a lid on the pot and steam the chops for approximately 20 minutes. Vea Menos
Pan Roasted Balsamic Onions Christopher Ranch Pan Roasted Balsamic Onions are made by bringing a med sized saucepan of water to a boil. Add all onions and boil for 1 minute. Drain. Let stand till cool enough to handle, then carefully peel, leaving root and stem ends intact. Transfer to a large bowl a...Vea Mas Pan Roasted Balsamic Onions are made by bringing a med sized saucepan of water to a boil. Add all onions and boil for 1 minute. Drain. Let stand till cool enough to handle, then carefully peel, leaving root and stem ends intact. Transfer to a large bowl and add 2 T olive oil, 1 tsp salt, and 1/4 tsp pepper,toss. Clean leeks, and discard green tops, trim roots without cutting off the base. Cut them in half, lengthwise, and let soak in cold water for 10 min. Remove from water, pat dry, place in a med bowl. Add 1 T olive oil, and 1/2 tsp salt, toss to combine. Heat a large skillet, add 1 T olive oil and the leeks, saute about 5 min, remove, set aside. Add remaining 1 T oil to the skillet, and the rest of the onions, saute for 5-7 min, till lightly browned. Reduce heat to med/low, add vinegar and stock, cover, and cook 20-30 min, till onions are soft, adding leeks to the pan after 10 min. Uncover, and add butter, increase heat and saute on higher heat 3-4 min, till liquid in pan reduces to a glaze. Serve. Vea Menos
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 remai...Vea Mas 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. Vea Menos
Pancetta Wrapped Pork Roast Christopher Ranch Pancetta Wrapped Pork Roast is made by blending the garlic, rosemary, thyme, and oil in a small food processor, scraping down the sides of the bowl occasionally, until the garlic is minced. Sprinkle the pork roast generously with salt and pepper. ;Arrange...Vea Mas Pancetta Wrapped Pork Roast is made by blending the garlic, rosemary, thyme, and oil in a small food processor, scraping down the sides of the bowl occasionally, until the garlic is minced. Sprinkle the pork roast generously with salt and pepper. ;Arrange the pancetta slices on a work surface, overlapping slightly and forming a rectangle. Spread half of the garlic mixture over 1 side of the pork and between the 2 loins that meet in the center of the tied pork roast. Place the pork, garlic mixture side down, in the center of the pancetta rectangle. Spread the remaining garlic mixture over the remaining pork. Wrap the pancetta slices around the pork. Place the pork in a roasting pan. Cover and refrigerate at least 1 hour and up to 1 day. Preheat the oven to 400 degrees F. Pour 1/2 cup of broth and 1/2 cup of wine into the roasting pan. Add more broth and wine to the pan juices every 20 minutes. Roast the pork until a meat thermometer inserted into the center registers 145 degrees F for medium-rare, about 1 hour. Transfer the pork to a cutting board. Tent with aluminum foil and let stand for 10 minutes. Pour the pan drippings into a glass measuring cup and spoon off any fat that rises to the top. Vea Menos
Panettone and Colomba Abel & Schafer This is a recipe for baking Panettone and Colomba using Panettone and Colomba Mix.
Pani Chiabatta Abel & Schafer This is a recipe for baking Pani Chiabatta using Chiabatta 15% Base.
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.
Parmesan Crusted Salmon Christopher Ranch Parmesan Crusted Salmon is made by lightly seasoning the salmon with salt and pepper. Generously coat 1side of the salmon with the finely grated Parmesan. In a non-stick saute pan, add approximately 3 tablespoons vegetable oil and place over high heat. W...Vea Mas Parmesan Crusted Salmon is made by lightly seasoning the salmon with salt and pepper. Generously coat 1side of the salmon with the finely grated Parmesan. In a non-stick saute pan, add approximately 3 tablespoons vegetable oil and place over high heat. When the oil is hot, carefully place the salmon in the pan cheese side down. Turn temperature down to medium heat and allow the salmon to cook about 4 minutes before flipping over. The idea is to form a nice crispy, lightly brown crust. Turn salmon and allow to cook another 3 or 4 minutes. Remove from pan and set aside in a warm place until plating. For entire recipe please refer to the attached pdf. Vea Menos
Parmesan Garlic Chicken Christopher Ranch Parmesan Garlic Chicken is prepared by rinsing and drying chicken breast. Preheat oven to 425 F. In a small saucepan, gently warm the oil and garlic to combine the flavors. In a bowl, add cheese, breadcrumbs and salt and mix well. Dip each piece of chicke...Vea Mas Parmesan Garlic Chicken is prepared by rinsing and drying chicken breast. Preheat oven to 425 F. In a small saucepan, gently warm the oil and garlic to combine the flavors. In a bowl, add cheese, breadcrumbs and salt and mix well. Dip each piece of chicken in oil and garlic, then coat with breadcrumb mixture. Place chicken in a shallow backing pan and bake for about 45 minutes or until chicken is done. Vea Menos
Parmesan Polenta Christopher Ranch Parmesan Polenta is made by sauteeing about 1/4 of the mushrooms in butter over high heat until browned. Add shallots, reduce heat to keep from burning, and continue sauteing until soft. Add garlic and saute for 1 minute more. Add peas and salami, and sea...Vea Mas Parmesan Polenta is made by sauteeing about 1/4 of the mushrooms in butter over high heat until browned. Add shallots, reduce heat to keep from burning, and continue sauteing until soft. Add garlic and saute for 1 minute more. Add peas and salami, and season, to taste, with salt and pepper. Set aside in a sealed plastic container to keep warm. Reserve pot for polenta. Bring water to a boil, then slowly stir in cornmeal with a fork. Reduce heat as low as possible. Continue to cook for 5 to 10 minutes, stirring often. Turn heat off and add cheese and butter, and season, to taste, with salt and pepper. Top with ragout and serve. Vea Menos
Parmesan Stuffed Dates Peter's Chocolate This is a recipe for Parmesan Stuffed Dates utilizing the product Peter's® Bittersweet Chocolates Cambra™ with dried dates and solid parmesan cheese.
Parmesan Tomatoes Christopher Ranch Parmesan Tomatoes are made by peeling Tomatoes, trim out cores, and cut each in half crosswise. Gently squeeze out the juice and seeds. Blend the crumbs with 3 tbsp of the oil, garlic, anchovy paste, and cheese. Divide crumbs among the tomato halves, moun...Vea Mas Parmesan Tomatoes are made by peeling Tomatoes, trim out cores, and cut each in half crosswise. Gently squeeze out the juice and seeds. Blend the crumbs with 3 tbsp of the oil, garlic, anchovy paste, and cheese. Divide crumbs among the tomato halves, mounding firmly in place. ;Set tomato halves, with crumbs sides up, in a close-fitting baking pan, and pour the 2 tbsp olive oil into pan. Bake, uncovered, in a 375 degree oven for 15 minutes. Serve hot or at room temperature, or within 6 hours. Vea Menos
Passion Fruit Macadamia Nut Gianduja Peter's Chocolate This is a recipe for Passion Fruit Macadamia Nut Gianduja utilizing the products Peter's® White Icecap® Confectionery Coating and Peter's® Milk Chocolates Glenmere™ with heavy cream, passion fruit puree, invertase, macadamia nuts, and confectioner's sugar...Vea Mas This is a recipe for Passion Fruit Macadamia Nut Gianduja utilizing the products Peter's® White Icecap® Confectionery Coating and Peter's® Milk Chocolates Glenmere™ with heavy cream, passion fruit puree, invertase, macadamia nuts, and confectioner's sugar. Vea Menos
Pasta Con Pesto Alla Pelliccione Christopher Ranch Pasta Con Pesto Alla Pelliccione is made by combining basil leaves, Romano cheese, olive oil, butter, crushed garlic cloves, and spaghetti noodles.
Pasta Flour Replacement Abel & Schafer This is a recipe for making Pasta Flour Replacement using Trimline Pasta Flour Replacement.
Pasta Shells with Garlic Parmesan Cheese Sauce Christopher Ranch Pasta Shells with Garlic Parmesan Cheese Sauce is prepared by Saute garlic in butter adding Parmesan cheese salt and pepper. Add cream and stir constantly until blended and smooth. Add drained shells and mix to coat.
Pasta with Pepper Broccoli Garlic Sauce Christopher Ranch Pasta with Pepper Broccoli Garlic Sauce is prepared by simmering olive oil, water, ground pepper and garlic for 15 minutes. Remove cloves of garlic. Add drained hot peppers. Add broccoli. Keep warm while cooking the pasta. Cook pasta in salted water. Drai...Vea Mas Pasta with Pepper Broccoli Garlic Sauce is prepared by simmering olive oil, water, ground pepper and garlic for 15 minutes. Remove cloves of garlic. Add drained hot peppers. Add broccoli. Keep warm while cooking the pasta. Cook pasta in salted water. Drain and place in large bowl. Sprinkle with Romano cheese while tossing. Pour sauce over the pasta and toss. Serve immediately. Put additional cheese on the table. Vea Menos
Pastry Cream Abel & Schafer This is a recipe for making Pastry Cream using Instant Crème Patissiere.
Pate on Baguette Panxo Puratos Pate on Baguette Panxo is a sandwich formulation with a baguette bread, pate, cheddar cheese and white chocolate. The baguette is created with the products Sapore Aroldo, S500 Green A+ and the sandwich is made with Chocolante White Shavings.
Peach of a Weiss Beer Briess Malt & Ingredients Co. The background esters and inherent sweetness of this Weiss beer base work well with many types of fruit. (For a complete brewing process see attachment).
Peanut Butter & Jelly Truffle Peter's Chocolate This is a recipe for Peanut Butter & Jelly Truffle utilizing the product Peter's® Milk Chocolates Malan™ and Peter's® Peanut Flavored Icecap™ Chips with peanut butter, raspberry jam, and salt.
Peanut Butter Caramel Short Cake Puratos Peanut Butter Caramel Short Cake is a layered cake with peanut shortcake as a crust and a base, a caramel filling, and a chocolate coating. This formulation contains the products Chocolante Milk, Belcolade Cryst-o-Fil Lait and Deli Caramel Filling.
Peanut Butter Coconut Cookies International Coconut Corp. Peanut Butter Coconut Cookies are made by combining butter, chunky peanut butter, brown sugar, egg, vanilla extract, flour, baking soda, baking powder, salt and sweetened flaked coconut.
Peanut Butter Fudgies Peter's Chocolate This is a recipe for Peanut Butter Fudgies utilizing the products Peter's® Peanut Flavored Icecap® Chips and Peter's® Milk Chocolates Maridel™ with peanut butter and sweetened condensed milk.
Peanut Crunch Peter's Chocolate This is a recipe for Peanut Crunch utilizing the product Peter's® Milk Chocolates Crema™ with sugar, light corn syrup, water, peanut butter, and salt.
Peanutty Chewy Bars International Coconut Corp. Peanutty Chewy Bars are made by combining flour, sugar, cocoa, brown sugar, baking powder, salt, butter, eggs, Reese's peanut butter chips, condensed milk, and sweetened coconut flakes.
Pear Walnut Truffles Peter's Chocolate This is a recipe for Pear Walnut Truffles utilizing the products Peter's® Original™ White Chocolate and Peter's® Semisweet Chocolates Burgundy® with pear puree, candied walnuts, and pear flavoring.
Pearl Onions Parmesan Christopher Ranch Pearl Onions Parmesan are made by preheating oven to 300 degrees. Cook onions in boiling water covered about 1 minute. Remove onions from water and plunge into ice water; peel. Arrange onions in a lightly greased 1 qt baking dish and sprinkle with cheese....Vea Mas Pearl Onions Parmesan are made by preheating oven to 300 degrees. Cook onions in boiling water covered about 1 minute. Remove onions from water and plunge into ice water; peel. Arrange onions in a lightly greased 1 qt baking dish and sprinkle with cheese. Combine remaining ingredients except paprika in a small bowl. Pour over onions, then sprinkle with paprika. Cover and bake 15-20 minutes. Serve. Vea Menos
Penne with Butternut Squash, Sage Pesto and Almonds Christopher Ranch Penne with Butternut Squash, Sage Pesto and Almonds is made In a 4- to 6-quart stockpot over high heat, combine the water with about 1 ½ tablespoons salt. Bring the water to a boil, add the penne and cook until al dente, according to package directions. M...Vea Mas Penne with Butternut Squash, Sage Pesto and Almonds is made In a 4- to 6-quart stockpot over high heat, combine the water with about 1 ½ tablespoons salt. Bring the water to a boil, add the penne and cook until al dente, according to package directions. Meanwhile, heat the coconut oil in a 10- to 12-inch skillet over medium-high heat. Add the squash and cook, stirring occasionally, 4 minutes. Stir in the shallots, pepper and the remaining ½ teaspoon salt and cook, stirring occasionally, 1 to 2 minutes until the squash and shallots are tender. Remove from heat and set aside. When the pasta is done, reserve ½ cup of the cooking water and then drain the pasta. Return the pasta to the pot and stir in the pesto and the squash mixture. If it seems too dry, add ¼ to ½ cup of the reserved cooking water. Garnish with almonds and serve. Vea Menos
Peppermint Bark Puratos Peppermint Bark is melted milk and dark chocolate that is layered and sprinkled with pieces of candy cane. This formulation is created with the products Carat Coverlux Milk and Carat Coverlux Dark.
Peppermint Truffle Peter's Chocolate This is a recipe for Peppermint Truffle utilizing the products Peter's® Original™ White Chocolate and Peter's® Liquid Caramel with heavy cream, dairy butter, natural peppermint oil, and candy cane pieces.
Perles de Cristal Coco Puratos Perles de Cristal Coco is a ball of coconut raspberry, candied orange peel, and Malibu that is coated inwhite chocolate and rolled in crystal sugar. This formulation contains the product Belcolade Cryst-o-Fil Blanco.
Pesto Blend Bread Abel & Schafer This is a recipe for baking Pesto Blend Bread using Pesto Blend.
Pesto Fettucine Christopher Ranch Pesto Fettucine is prepared by combining the first five ingredients into a food processor and process until smooth. Cook the fettuccine according to instructions on the package. Drain the pasta, transfer to pasta bowl and toss with the pesto.
Peter's® Popcorn Break-up Peter's Chocolate This is a recipe for Peter's® Popcorn Break-up utilizing the product Peter's® Bittersweet Chocolates Cambra™ with buttered microwave popcorn, crispy rice cereal, and mini marshmallows.
Philly Cheese Steak Sandwich Christopher Ranch Philly Cheese Steak Sandwiches are made by preheating the oven to 200 degrees. Heat a cast-iron skillet or griddle over medium-high heat. When hot add the oil, onions and bell peppers, and cook, stirring, until caramelized, about 6 minutes. Add the garlic...Vea Mas Philly Cheese Steak Sandwiches are made by preheating the oven to 200 degrees. Heat a cast-iron skillet or griddle over medium-high heat. When hot add the oil, onions and bell peppers, and cook, stirring, until caramelized, about 6 minutes. Add the garlic, salt, and pepper, and cook, stirring, for 30 seconds. Push off to 1 side of the griddle. Add the meat to the hot pan and cook, stirring and breaking up with the back of 2 metal spatulas, until almost no longer pink, about 2 minutes. Mix in the Sauteed vegetables. Top with cheese slices and melt. Spoon the cheesy meat mixture into the warm buns and serve immediately with condiments of choice or Put the meat in the bun and dip the spatula in the cheese whiz and then wipe the spatula down the inside of the bread. Vea Menos
Pina Colada Cake Puratos Pina Colada Cake is a yellow layer cake that is layered alternately with pineapple filling, icing and coconut and then frosted with coconut. This formulation is created with the products Tegral Satin Yellow Layer Cake, Chantypak and Topfil Pineapple Filli...Vea Mas Pina Colada Cake is a yellow layer cake that is layered alternately with pineapple filling, icing and coconut and then frosted with coconut. This formulation is created with the products Tegral Satin Yellow Layer Cake, Chantypak and Topfil Pineapple Filling. Vea Menos
Pina Colada Coconut Pie International Coconut Corp. Pina Colada Coconut Pie is made by combining eggs, egg white, granulated sugar, salt, crushed pineapple, sweetened flake coconut, corn meal, and butter in a pie crust.
Piña Colada Push Pop Puratos Piña Colada Push Pop is a cream mixture that is piped into a push pop and tastes like coconut, pineapple filling and vanilla and allowed to set. This formulation is created with the products Tegral Satin Creme Cake, Chantypak, One Step Neutral Vanilla Mou...Vea Mas Piña Colada Push Pop is a cream mixture that is piped into a push pop and tastes like coconut, pineapple filling and vanilla and allowed to set. This formulation is created with the products Tegral Satin Creme Cake, Chantypak, One Step Neutral Vanilla Mousse Mix and Topfil Pineapple Filling. Vea Menos
Pineapple and Coconut Pancakes Connecticut Coconut Company This is a recipe for Pineapple and Coconut Pancakes utilizing the products Sweetened Desiccated Coconut and Organic Coconut Oil with egg, Lyle's Golden Syrup, milk, crushed pineapple, and plain yogurt.
Pistachio Bundt Cake Puratos Pistachio Bundt Cake is a white cake that is also baked with pistachio almond paste and sprinkled with powdered sugar. This formulation is created with the product Tegral Satin Creme Cake.
Pistachio Meltaways Peter's Chocolate This is a recipe for Pistachio Meltaways utilizing the product Peter's® Original™ White Chocolate with vegetable fat, pistachios, green food coloring, and pistachio flavor.
Pistachio-Sunflower Toffee Peter's Chocolate This is a recipe for Pistachio-Sunflower Toffee utilizing the product Peter's® Semisweet Chocolates Burgundy® with dairy butter, brown sugar, water, pistachio kernels, and roasted salted sunflower kernels.
Pizza Flavor Puratos Pizza Flavor is a delicious accompaniment to Italian bread, used as an appetizer. A bread, it is composed of tomato paste, oregano and garlic. This formulation is created with the product O-Tentic Durum.
Plain NonFat Greek Yogurt with IdaPro® Milk Protein Concentrate-80% Idaho Milk Products This plain nonfat greek yoghurt formulation utilizes IdaPro® Milk Protein Concentrate-80% to enhance texture and creaminess.