| Chocolate Covered Coconut Mountains | International Coconut Corp. | Chocolate Covered Coconut Mountains are made by combining melted butter, eggs, sugar, shredded coconut, chocolate chips, and vegetable shortening. | |
| Chocolate Danish | Puratos | Chocolate Danish is a pastry recipe that is filled with dark chocolate and shaped into a 'snail' shape and baked with an egg wash. This formulation is created with the product Carat Filocrem Dark. | |
| Chocolate Dessert Bar Short Crust | Puratos | Chocolate Dessert Bar Short Crust is a chocolate layered dessert bar that has a chocolate cake base and a caramel filling with a streusel crumb topping and powdered sugar. This formulation is created with the products Tegral Chocolate Satin Creme Cake and...veja mais Chocolate Dessert Bar Short Crust is a chocolate layered dessert bar that has a chocolate cake base and a caramel filling with a streusel crumb topping and powdered sugar. This formulation is created with the products Tegral Chocolate Satin Creme Cake and Deli Caramel Filling. veja menos | |
| Chocolate Dipped Fruits | Peter's Chocolate | This is a recipe for Chocolate Dipped Fruits utilizing the products Peter's® Bittersweet Chocolates Adair™ and Peter's® Milk Chocolates Maridel™ with glaceed apricots, dried dates, and fresh figs. | |
| Chocolate Dipped Strawberries | Peter's Chocolate | This is a recipe for Chocolate Dipped Strawberries utilizing the product Peter's® Semisweet Chocolates Burgundy® with fresh strawberries. | |
| Chocolate Dos Mundos | Peter's Chocolate | This is a recipe for Chocolate Dos Mundos utilizing the product Peter's® Semisweet Chocolates Burgundy® with whole milk, half & half, cinnamon, sugar, Ancho chile powder, Chipotle chili powder, pure vanilla extract, and almond extract. | |
| Chocolate Filled Rugelach | Puratos | Chocolate Filled Rugelach is a pastry recipe filled with chocolate and raspberry filling and sprinkled with granulated sugar and covered in egg wash before being baked. This formulation is created with the product Carat Filocrem Dark and Topfil Seedless R...veja mais Chocolate Filled Rugelach is a pastry recipe filled with chocolate and raspberry filling and sprinkled with granulated sugar and covered in egg wash before being baked. This formulation is created with the product Carat Filocrem Dark and Topfil Seedless Raspberry Filling. veja menos | |
| Chocolate Layer Cake Slice | Puratos | Chocolate Layer Cake Slice is a double chocolate cake with chocolate cream and ganache topped with toasted hazelnuts as decoration. This formulation is created with the products Tegral Chocolate Satin Creme Cake, Chantypak, and Chocolante Dark Semisweet. | |
| Chocolate Macaroons | International Coconut Corp. | Chocolate Macaroons are made by combining unsweetened coconut, rolled oats, butter, milk, sugar, vanilla, cocoa powder, and salt. | |
| Chocolate Meringues | Peter's Chocolate | This is a recipe for Chocolate Meringues utilizing the products Peter's® Semisweet Chocolates Burgundy® and Gerkens® Cocoa Powders 10/12 Russet™ with large egg whites, confectioner's sugar, and cream of tartar. | |
| Chocolate Mousse | Puratos | Chocolate Mousse is a creamy dessert served in a verrine typically with fresh fruit. This formulation is created with the products Chantypak, One Step Neutral Vanilla Mousse Mix, and Chocolante Dark Semisweet. | |
| Chocolate Mousse Trio Push Pop | Puratos | Chocolate Mousse Trio Push Pop is a cream dessert of several different types of mousse layered from dark semi-sweet chocolate to milk chocolate to chocolante white. This formulation is created with the products Chantypak, Chocolante Dark Semisweet, Chocol...veja mais Chocolate Mousse Trio Push Pop is a cream dessert of several different types of mousse layered from dark semi-sweet chocolate to milk chocolate to chocolante white. This formulation is created with the products Chantypak, Chocolante Dark Semisweet, Chocolante Milk and Chocolante White. veja menos | |
| Chocolate Porter | Briess Malt & Ingredients Co. | You’ll want to savor every sip of this rich, chocolaty porter. Its deep, intense flavor is achieved by the extreme combination of specialty malts, steeped for a longer period of time, plus unsweetened cocoa. We recommend using the highest quality cocoa y...veja mais You’ll want to savor every sip of this rich, chocolaty porter. Its deep, intense flavor is achieved by the extreme combination of specialty malts, steeped for a longer period of time, plus unsweetened cocoa. We recommend using the highest quality cocoa you can get your hands on! (For complete brewing process see attachment). veja menos | |
| Chocolate Pudding Pound Cake | Abel & Schafer | This is a recipe for baking Chocolate Pudding Pound Cake using Chocolate Pudding Pound Cake Mix. | |
| Chocolate Sauce | Puratos | Chocolate Sauce is a liquid chocolate recipe that is served at 140°F and on top of many a variety of desserts. This formulation is created with the product Chocolante Dark Semisweet. | |
| Chocolate Sponge Cake | Abel & Schafer | This is a recipe for baking Chocolate Sponge Cake using Extra Fine Choquit Sponge Base. | |
| Chocolate Tart | Puratos | Chocolate Tart is a tart that is coated with dark chocolate, filled with Belgian chocolate and decorated with raspberries and other sweet decorations. This formulation is created with the products Basevit Tart, Cremfil Ultim Belgian Chocolate, Carat Cover...veja mais Chocolate Tart is a tart that is coated with dark chocolate, filled with Belgian chocolate and decorated with raspberries and other sweet decorations. This formulation is created with the products Basevit Tart, Cremfil Ultim Belgian Chocolate, Carat Coverlux Dark and Harmony Ready Neutra. veja menos | |
| Chocolate Zucchini Bride & Groom Cake Pops | Peter's Chocolate | This is a recipe for Chocolate Zucchini Bride & Groom Cake Pops utilizing the products Gerken's® Cocoa Powders 22/24 Garnet™, Peter's® Semisweet Chocolates Burgundy®, Peter's® Icecap® Caps White Icecap®, and Peter's® Icecap® Caps Eastchester® with all-pur...veja mais This is a recipe for Chocolate Zucchini Bride & Groom Cake Pops utilizing the products Gerken's® Cocoa Powders 22/24 Garnet™, Peter's® Semisweet Chocolates Burgundy®, Peter's® Icecap® Caps White Icecap®, and Peter's® Icecap® Caps Eastchester® with all-purpose flour, baking soda, baking powder, salt, sugar, vegetable oil, pure vanilla extract, cinnamon, eggs, zucchini, and lollipop sticks. veja menos | |
| Chocolate-Coconut Cheesecake Squares | International Coconut Corp. | Chocolate-Coconut Cheesecake Squares are made by combining ground graham crackers, shredded coconut, semi sweet chocolate, milk chocolate, sugar, unsalted butter, egg yolks and cream cheese. | |
| Chop Suey | Christopher Ranch | Chop Suey is made by preheating the oven to 375 degrees. Brush a baking sheet and the wonton skins lightly on both sides with 2 teaspoons of oil. Season with salt and bake for 10 to 12 minutes, or until browned and crisp. Transfer to a cooling rack and re...veja mais Chop Suey is made by preheating the oven to 375 degrees. Brush a baking sheet and the wonton skins lightly on both sides with 2 teaspoons of oil. Season with salt and bake for 10 to 12 minutes, or until browned and crisp. Transfer to a cooling rack and reserve. In a large heavy skillet or wok, heat the remaining 1 tablespoon of canola oil over medium-high heat. Add the scallion, garlic, cabbage, celery, bamboo shoots, and mushrooms and stir-fry until cabbage is soft and wilted, about 3 to 4 minutes. Add the sugar, 3/4 cup of the chicken broth, soy sauce, and sesame oil and cook for 3 minutes. Add the sherry-cornstarch mixture and, if the mixture is a little dry, the additional 1/4 cup chicken stock. Add the turkey or chicken and heat through. Serve the chop suey over the cooked brown rice and top with sesame seeds and reserved crushed wonton skins. veja menos | |
| Chorizo Pasta Salad | Christopher Ranch | Chorizo Pasta Salad is made by cooking pasta according to package directions. Drain and rinse. Crumble chorizo into small skillet and cook over medium heat 6 to 8 minutes or until browned, breaking up meat into small chunks with spoon. Add garlic and cook...veja mais Chorizo Pasta Salad is made by cooking pasta according to package directions. Drain and rinse. Crumble chorizo into small skillet and cook over medium heat 6 to 8 minutes or until browned, breaking up meat into small chunks with spoon. Add garlic and cook 1 minute. Remove from heat. Put vinegar in a medium serving bowl. Whisk in oil in a steady stream until incorporated. Stir in salsa, bell pepper, poblano chile, beans, cilantro, chorizo-garlic mixture and cooked pasta. Chill until serving. Top with queso fresco and serve. veja menos | |
| Chorizo Toluqueno | Christopher Ranch | Chorizo Toluqueno is made by placing a griddle or cast ion skillet over medium heat. Tear the chiles into large flat pieces and toast them a few at a time, pressing them down with a spatula. When they blister and change color, flip over and toast the othe...veja mais Chorizo Toluqueno is made by placing a griddle or cast ion skillet over medium heat. Tear the chiles into large flat pieces and toast them a few at a time, pressing them down with a spatula. When they blister and change color, flip over and toast the other side. Cool and transfer to a coffee grinder reserved for grinding spices. Add the coriander, cinnamon stick, clove, oregano, and peppercorns. Pulverize the spices and sift through a medium-mesh sieve into a large bowl. Add the nutmeg, ginger, paprika, an salt, then stir in the garlic and vinegar. Set up a meat grinder fitted with the coarse grinding plate and the sausage stuffing attachment, or use a sausage-stuffing funnel for the stuffing procedure. Mix together the pork fat, loin, and shoulder and run them through the grinder into the bowl with the spices. Mix the meat and the seasonings briefly but thoroughly with your hands. Cover and refrigerate overnight. If the castings were packed in salt, rinse them for an hour before using. Run water from the tap through each length of casing to check for leaks; either cut the casing where it leaks or discard the piece (to be useful, a casing should be at least 30 inches long wit no leaks). Thread one end of a piece of casing over the suffer or the funnel mouth, pushing it all the way on but leaving a 3-inch overhang for tying off. Begin feeding the sausage meat through; when it first comes out, clamp off the end so that the sausage expands to a 1-inch diameter. veja menos | |
| Chunked Veal Ragout | Christopher Ranch | Chunked Veal Ragout is made by browning chunks of meat in butter until they absorbe juice. Add the garlic, pearl onions on which you leave one layer of red skin. Brown them as well for 5 minutes. Add pepper, red pepper, vinegar, allspice, cinnamon, salt a...veja mais Chunked Veal Ragout is made by browning chunks of meat in butter until they absorbe juice. Add the garlic, pearl onions on which you leave one layer of red skin. Brown them as well for 5 minutes. Add pepper, red pepper, vinegar, allspice, cinnamon, salt and 4 glasses of water. Cook on medium heat for about 3 hours. Serve with rice. veja menos | |
| Ciabatta: The real Italian Specialty | Puratos | Ciabatta bread, which originates from the northern Italian province of Lombardy, is crusty and has a marvelously light crumb structure. It is made with olive oil, which gives it a Mediterranean flavor and a soft, delicate texture. All you need is the Easy...veja mais Ciabatta bread, which originates from the northern Italian province of Lombardy, is crusty and has a marvelously light crumb structure. It is made with olive oil, which gives it a Mediterranean flavor and a soft, delicate texture. All you need is the Easy ITALY mix that contains Sapore, a range of traditional, fermented sourdoughs that will enhance the authentic taste and flavor. veja menos | |
| Cincinnati-Style Chili | Christopher Ranch | Cincinnati-Style Chili i smade by in a large pot heating the oil over moderate heat and cook the onions and garlic until softened. Add the ground beef, stirring, until the beef is no longer pink. Drain off any excess fat and discard. Add the chili powder,...veja mais Cincinnati-Style Chili i smade by in a large pot heating the oil over moderate heat and cook the onions and garlic until softened. Add the ground beef, stirring, until the beef is no longer pink. Drain off any excess fat and discard. Add the chili powder, paprika, cumin, allspice, cinnamon, cloves, coriander, salt and pepper, to taste, stirring to combine and cook for 1 minute. ;Add the bay leaf, red wine vinegar, molasses, tomato sauce and water and bring to a boil. Reduce heat and simmer chili, covered for 1 1/2 hours, adding additional water, if necessary, to achieve a thick and soupy consistency. Discard bay leaf and adjust seasoning with salt and pepper. Serve the chili over cooked spaghetti with the traditional accompaniments. veja menos | |
| Cinco de Mayo Chicken Enchiladas | Christopher Ranch | Cinco de Mayo Chicken Enchiladas are made by coating large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican s...veja mais Cinco de Mayo Chicken Enchiladas are made by coating large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool. Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute. Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set. Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese. Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans. veja menos | |
| Cinco de Mayo Chunky Guacamole | Christopher Ranch | Cinco de Mayo Chunky Guacamole is made by halving and pitting the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together ...veja mais Cinco de Mayo Chunky Guacamole is made by halving and pitting the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn’t brown and refrigerate 1 hour before serving. veja menos | |
| Cinco de Mayo Homemade Tamales | Christopher Ranch | Cinco de Mayo Homemade Tamales (Refer to Formulation). | |
| Cinnamon Crunch Cup | Puratos | Cinnamon Crunch Cup is a cinnamon and chocolate confectionery that also utilizes cinnamon toast crunch. This formulation is created with the products Belcolade Cryst-o-Fil Blanc and Chocolante Dark Semisweet. | |
| Cinnamon Macaroon Peaches | Connecticut Coconut Company | This is a recipe for Cinnamon Macaroon Peaches utilizing the product Desiccated Coconut -Flake Cut with peach halves, finely chopped slivered almonds, quick-cooking oats, brown sugar, ground cinnamon, cold butter, and vanilla extract. | |
| Cinnamon Raisin White Whole Wheat Loaf | Puratos | Cinnamon Raisin White Whole Wheat Loaf is a white whole wheat bread with bran and germ as well as raisins and cinnamon. The dough is gently flattened and a smear of cinnamon is applied to 90% of the dough, the bread dough is then sealed up in the bread pa...veja mais Cinnamon Raisin White Whole Wheat Loaf is a white whole wheat bread with bran and germ as well as raisins and cinnamon. The dough is gently flattened and a smear of cinnamon is applied to 90% of the dough, the bread dough is then sealed up in the bread pan. This formulation is created with the products Sapore Softgrain Amber Grain CL and O-tentic Durum. veja menos | |
| Cippolline Onion Relish | Christopher Ranch | Cippolline Onion Relish is made by blanching onions, drop into boiling water and continue cooking until the water returns to a boil. Cook 1 minute, then drain and chill. Peel by cutting the root end of the onion off and slipping the peel down the sides. Y...veja mais Cippolline Onion Relish is made by blanching onions, drop into boiling water and continue cooking until the water returns to a boil. Cook 1 minute, then drain and chill. Peel by cutting the root end of the onion off and slipping the peel down the sides. You should be left with the onion whole, the layers held together just above where the root was trimmed. Preheat oven to 275 degrees. Stir together vinegar, wine and brown sugar. In a nonreactive roasting pan, combine onions, cinnamon stick, garlic, golden raisins, bay leaf and cloves. Pour sugar mixture over onions, cover tightly with aluminum foil and roast 2 hours. Remove foil and continue cooking 10 minutes longer or until half the liquid evaporates. Cool and store in a covered container in the refrigerator. Remove bay leaf and whole cloves before serving. veja menos | |
| Citron Tart | Puratos | Citron Tart is a dessert that is a tart painted with white chocolate, filled with cream, and topped with thinly sliced strawberries as well as glazed. This formulation is created with the products Deli Citron Filling, Carat Coverlux White and Harmony Read...veja mais Citron Tart is a dessert that is a tart painted with white chocolate, filled with cream, and topped with thinly sliced strawberries as well as glazed. This formulation is created with the products Deli Citron Filling, Carat Coverlux White and Harmony Ready Neutra. veja menos | |
| 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...veja mais 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. veja menos | |
| Citrus Ginger Truffles | Peter's Chocolate | This is a recipe for Citrus Ginger Truffles utilizing the products Peter's® Milk Chocolates Chatham® and Peter's® White Icecap® Confectionery Coating with heavy cream and yuzu ginger flavor. | |
| Clams with Quinoa | Christopher Ranch | Clams with Quinoa are made by washing Wash and vigorously scrubbing the littlenecks under cold running water. Place them on a tray, cover with a damp cloth, and set aside until ready to serve. Finely chop the shucked cherrystones and set them aside, refri...veja mais Clams with Quinoa are made by washing Wash and vigorously scrubbing the littlenecks under cold running water. Place them on a tray, cover with a damp cloth, and set aside until ready to serve. Finely chop the shucked cherrystones and set them aside, refrigerate. Pour the clam liquor through a strainer lined with a double thickness of dampened cheesecloth. Add enough additional clam juice or water to make the liquid up to 5 1/2 cups. Set aside, refrigerate. Place the quinoa in a bowl and add enough cold water to cover by about 2 inches. Let soak for 5 minutes, then massage the grain between the palms of your hands for a moment. Strain through a fine strainer, rinse with cold running water, and repeat the soaking and rubbing process. Set the quinoa aside to drain. In a large casserole with a cover, preferably earthenware, heat the olive oil over medium-low heat. Add the onion and saute until it is totally translucent but not browned, about 8 minutes. Increase the heat to medium and add the garlic, chilies, bay leaf, cumin, and pepper. Stir over the heat for 2 minutes more, or until the aroma of the garlic is released. Add the tomato paste, chopped clams, and potatoes and stir together to mix. Pour in 4 1/2 cups of the reserved clam juice, bring up to a simmer and cook for 10 minutes. Stir in the quinoa and cook for 25 minutes more, stirring occasionally. veja menos | |
| Classic Creamed Spinach | Christopher Ranch | Classic Creamed Spinach is made by removing tough stems of spinach. Bring a large pot of salted water to boil. Add the spinach and cook for 2 minutes. Transfer to a colander and drain. Using the back of a large spoon, press spinach to release as much wate...veja mais Classic Creamed Spinach is made by removing tough stems of spinach. Bring a large pot of salted water to boil. Add the spinach and cook for 2 minutes. Transfer to a colander and drain. Using the back of a large spoon, press spinach to release as much water as possible, then chop coarsely. Using a medium saute pan over medium heat, heat the butter. Saute shallots until softened, about 4 minutes. Add garlic and cook until fragrant, about 1 minute. Using a wooden spoon, add the flour and cook, stirring, 3 minutes. Slowly add warm milk and simmer, whisking, 3 to 4 minutes to thicken. Whisk in cheese (if using) and nutmeg, season with salt and pepper. Add spinach and cook, stirring, until heated through, about 2 minutes. veja menos | |
| "Clean Label" Cakes Basic formula, with PentaCake CLB 6900 | Pentaor | This formulation is a recipe for basic "clean label" cakes which do not contain synthetic preservatives, emulsifiers, stabilizers, chemical antioxidants or trans fats. It utilizes the product PentaCake CLB 6900 at a concentration of 5%. | |
| Clean Label French Dressing | MP Gokyo Food & Chemical Co., Ltd. | Label friendly French dressing. GLYLOID® 3S works as PGA replacement in emulsified dressings and provides stable emulsification with clean formulation. GLYLOID® 3S gives a natural mouthfeel and good flavor release without sacrificing stability. | |
| Clean(er) Label Bundt Cake | Puratos | Clean(er) Label Bundt Cake is a bundt cake that is iced with glazing cream. This formulation is created with the products Tegral Satin Gold CL Creme Cake and Puratop White Icing CL. | |
| Cleaner Label Multigrain Bread | Puratos | Cleaner Label Multigrain Bread is a bread recipe that is made with wheat bran. This multigrain recipe is created with the products Sapore Aida, S500 Green A+, Molderator, Intens Fresh 1-40 and Sapore Softgrain Multigrain. | |
| Cocolate Crème Cake | Abel & Schafer | This is a recipe for baking Chocolate Crème Cake using A&S Chocolate Crème Cake Mix. | |
| Coconut and Almond Delight | Peter's Chocolate | This is a recipe for Coconut and Almond Delight utilizing the product Peter's® Milk Chocolates Malan™ with confectioner's sugar, sweetened flaked coconut, sweetened condensed milk, almond extract, salt, and whole almonds. | |
| Coconut and Macadamia Cluster | Peter's Chocolate | This is a recipe for Coconut and Macadamia Cluster utilizing the product Peter's® Milk Chocolates Broc® with coconut and macadamia nuts. | |
| 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. | |
| Coconut Banana Bread | Connecticut Coconut Company | This is a recipe for Coconut Banana Bread utilizing the product Organic Virgin Coconut Oil, Coconut Flour, and Desiccated Coconut- Flake Cut/ Fancy Shred Cut with sugar, crushed pineapple with juice, eggs, ripe banana, flour, baking powder, baking soda, a...veja mais This is a recipe for Coconut Banana Bread utilizing the product Organic Virgin Coconut Oil, Coconut Flour, and Desiccated Coconut- Flake Cut/ Fancy Shred Cut with sugar, crushed pineapple with juice, eggs, ripe banana, flour, baking powder, baking soda, and salt. veja menos | |
| Coconut Banana Pancakes | Connecticut Coconut Company | This is a recipe for Coconut Banana Pancakes utilizing the products Organic Virgin Coconut Oil, Coconut Flour, and Desiccated Coconut - Flake Cut /Fancy Shred Cut with eggs, buttermilk, all purpose flour, sugar, salt, baking soda, baking powder, and ripe ...veja mais This is a recipe for Coconut Banana Pancakes utilizing the products Organic Virgin Coconut Oil, Coconut Flour, and Desiccated Coconut - Flake Cut /Fancy Shred Cut with eggs, buttermilk, all purpose flour, sugar, salt, baking soda, baking powder, and ripe banana. veja menos | |
| Coconut Breaded Shrimp with Sweet Chili Thai Sauce | International Coconut Corp. | Coconut Breaded Shrimp with Sweet Chili Thai Sauce is made by combining shrimp, wheat beer, flour, baking powder, egg, garlic salt, slat, white pepper, shredded coconut, and panko. | |
| Coconut Chocolate Candy | International Coconut Corp. | Coconut Chocolate Candy is made by combining butter, sweetened condensed milk, vanilla extract, salt, powdered sugar, flaked coconut, pecans, paraffin, and semi sweet chocolate morsels. | |
| Coconut Cookies | Connecticut Coconut Company | This is a recipe for Coconut Cookies utilizing the product Desiccated Coconut - Flake Cut / Fancy Shred Cut and Coconut Oil with flour, baking powder, salt, eggs, sugar, and almond extract. | |
| Coconut Couscous | Christopher Ranch | Coconut Couscous is made by bringing water to a boil over medium heat in a 6-cup saucepan. Add garlic and olive oil. Stir in couscous, apricots, raisins, curry powder, cayenne and salt. Bring to a boil again and then remove from heat. Cover with lid and a...veja mais Coconut Couscous is made by bringing water to a boil over medium heat in a 6-cup saucepan. Add garlic and olive oil. Stir in couscous, apricots, raisins, curry powder, cayenne and salt. Bring to a boil again and then remove from heat. Cover with lid and allow it to stand for 10 minutes. Garnish with pistachios, coconut and onions. veja menos | |
| Coconut Date Bars | International Coconut Corp. | Coconut Date Bars are made by combining pitted dates, coconut chips, extra virgin coconut oil, water, honey, rolled oats, chopped almonds, and vanilla. | |
| Coconut Macaroons | International Coconut Corp. | Coconut Macaroons are made by combining egg whites, confectioners sugar, vanilla, and shredded coconut. | |
| Coconut Muffins | International Coconut Corp. | Coconut Muffins are made by combining butter, honey, buttermilk, eggs, whole wheat pastry flour, baking powder, baking soda, and shredded coconut. | |
| Coconut Oatmeal Cookies | Connecticut Coconut Company | This is a recipe for Coconut Oatmeal Cookies utilizing the product Virgin Coconut Oil and Desiccated Coconut - Flake Cut / Fancy Shred Cut with brown sugar, eggs, vanilla extract, flour, oats, baking soda, cinnamon, salt, and walnuts. | |
| Coconut Pound Cake | Connecticut Coconut Company | This is a recipe for Coconut Pound Cake utilizing the products Desiccated Coconut -Flake Cut and Coconut Flour with butter, vegetable shortening, sugar, eggs, sifted flour, salt, milk, and almond extract. | |
| Coconut Prawns | Connecticut Coconut Company | This is a recipe for Coconut Prawns utilizing the products Coconut Milk, Organic Virgin Coconut Oil, and Desiccated Coconut -Flake Cut / Fancy Shred Cut with large prawns, flour, egg, orange juice, salt, baking powder, cayenne powder, and ground pepper. | |
| Coconut Shrimp Criollo | Connecticut Coconut Company | This is a recipe for Coconut Shrimp Criollo utilizing the product Coconut Milk with chicken broth, sugar, chili powder, cumin, salt, cinnamon, garlic powder, thyme leaves, cayenne, yams, large shrimp, and bananas. | |
| Coconut Shrimp Scampi | Connecticut Coconut Company | This is a recipe for Coconut Shrimp Scampi utilizing the product Organic Virgin Coconut Oil with butter, shrimp, and parsley flakes. | |
| Coconut Shrimp with Red Curry Sauce | International Coconut Corp. | Coconut Shrimp with Red Curry Sauce is made by combining vegetable oil, cornstarch, egg whites, black pepper, flaked coconut, jumbo shrimp, green onion, and fresh mint. | |
| Coconut Squares with Lime Zest | Peter's Chocolate | This is a recipe for Coconut Squares with Lime Zest utilizing the products Peter's® Original™ White Chocolate, Peter's® Cocoa Butter, and Peter's® Bittersweet Chocolates Adair™ with coconut milk, honey, toasted coconut, and zest of one lime. | |
| Coconut Vegetable Curry | Christopher Ranch | Coconut Vegetable Curry is made by heating 1 tablespoon butter in large nonstick skillet over medium-high heat. Add onions; sauté until golden, about 2 minutes. Reduce heat to low and sauté until onions are just tender, about 8 minutes. Transfer onions to...veja mais Coconut Vegetable Curry is made by heating 1 tablespoon butter in large nonstick skillet over medium-high heat. Add onions; sauté until golden, about 2 minutes. Reduce heat to low and sauté until onions are just tender, about 8 minutes. Transfer onions to bowl. Heat 1 tablespoon butter in same skillet over medium-high heat. Add okra; sauté until crisp-tender, about 3 minutes. Add okra to bowl with onions. Heat 1 tablespoon butter in same skillet over medium-high heat. Add eggplants; sprinkle with salt and pepper. Sauté eggplants until brown on cut surfaces and just tender, about 6 minutes. Add eggplant to onions. Melt remaining 2 tablespoons butter in same skillet. Add carrots. Sauté until carrots begin to soften, about 3 minutes. Add tomatoes and stir to blend; add to vegetable mixture in bowl. Reserve skillet for sauce. For sauce: Heat butter in reserved skillet over medium-high heat. Add chopped onions and sauté until golden, about 14 minutes. Reduce heat to medium. Add ginger and garlic; sauté 1 minute. Add curry leaves, mustard seeds, turmeric, fenugreek, and cayenne; sauté 1 minute. Add vegetable mixture and 1§ teaspoons salt. Add coconut milk and bring to simmer. Reduce heat to medium-low and simmer uncovered until vegetables are just tender, stirring occasionally, about 8 minutes. Mix in lime juice. Season to taste with salt and pepper. Transfer curry to bowl. Serve over basmati rice. veja menos | |
| Coconut-Cranberry Macaroon | International Coconut Corp. | Coconut-Cranberry Macaroons are made by combining sugar, egg whites, dried cranberries, orange zest, vanilla extract, fine salt, and finely shredded coconut. | |
| Coconut-Lemonade Shrimp | International Coconut Corp. | Coconut-Lemonade Shrimp is made by combining lemonade, coriander, shrimp, salt, black pepper, flour, egg white, flaked coconut, olive oil, sliced shallot, parsley, romaine heart inner leaves, lemon, and star fruit. | |
| Coffee Bean Mocha Truffle | Peter's Chocolate | This is a recipe for Coffee Bean Mocha Truffle utilizing the products Peter's® Milk Chocolates Broc®, Peter's® Caramel Loaf, Peter's® Milk Chocolates Superfine™, and Peter's® Bittersweet Chocolates Cambra™ with heavy cream, instant coffee, invertase, and ...veja mais This is a recipe for Coffee Bean Mocha Truffle utilizing the products Peter's® Milk Chocolates Broc®, Peter's® Caramel Loaf, Peter's® Milk Chocolates Superfine™, and Peter's® Bittersweet Chocolates Cambra™ with heavy cream, instant coffee, invertase, and potassium sorbate. veja menos | |
| Coffee Stout | Briess Malt & Ingredients Co. | Black Barley provides the color and roasted/astringent notes without overpowering the coffee. (For complete brewing process see attachment). | |
| Cola Ribs | Christopher Ranch | Cola Ribs is prepared by mixing marinade ingredients in a medium sized bowl. Pour marinade over ribs and cover with plastic. Allow to marinade for 4 hours. Preheat charcoal grill to or 350°F/176°C or medium heat. Make sure to push charcoal over to one sid...veja mais Cola Ribs is prepared by mixing marinade ingredients in a medium sized bowl. Pour marinade over ribs and cover with plastic. Allow to marinade for 4 hours. Preheat charcoal grill to or 350°F/176°C or medium heat. Make sure to push charcoal over to one side of the grill for indirect cooking. Insert charcoal tray. Add 2/3 of the drained soaked wood and remaining dry char wood to tray. Mix and allow the wood to smoke. Once smoke is achieved reduce heat under charcoal tray to 275°F//135°C or low heat and add more wet chips. Place ribs over the side of the grill that does not have charcoal underneath. Close lid and smoke for 3 hours or until ribs are falling off the bone. During the cooking continue to add wet chips to the tray. Remove from barbeque and loosely tent ribs with foil. Let ribs rest for 10 minutes before serving. veja menos | |
| Cold Pasta Salad | Christopher Ranch | Cold Pasta Salad is made by draining the tuna then combining all ingredients. Finally, sprinkle with parmesan cheese. | |
| Concha Mexican Sweet Bread | Puratos | Concha Mexican Sweet Bread is a sweet bread with a crunchy and sweet covering. Usually the outer layer is molded to be in the shape of a shell – or concha, in Spanish- and it is often flavored with chocolate or vanilla. This formulation is created with th...veja mais Concha Mexican Sweet Bread is a sweet bread with a crunchy and sweet covering. Usually the outer layer is molded to be in the shape of a shell – or concha, in Spanish- and it is often flavored with chocolate or vanilla. This formulation is created with the product Tegral Mexico. veja menos | |
| Confetti Potatoes and Pearl Onions | Christopher Ranch | Confetti Potatoes and Pearl Onions are made by heating the oven to 400ºF. Cut the potatoes into quarters – just a little larger than the onions. Cut the top off each onion, then slice in half and shuck away the skin. Toss the potatoes in a bowl and drizzl...veja mais Confetti Potatoes and Pearl Onions are made by heating the oven to 400ºF. Cut the potatoes into quarters – just a little larger than the onions. Cut the top off each onion, then slice in half and shuck away the skin. Toss the potatoes in a bowl and drizzle with about 1/4 cup of olive oil, at least 2 teaspoons of kosher salt and a teaspoon of pepper. Adjust to taste. Pour the potatoes and onions into a 9×13 baking dish. Cut each sprig of herbs into 4 pieces and tuck in among the potatoes. Roast for about 35-40 minutes, or until the potatoes are tender. veja menos | |
| Cookie Butter Meltaway | Peter's Chocolate | This is a recipe for Cookie Butter Meltaway utilizing the products Peter's® Peanut Butter Flavored Icecap® Chips and Peter's® Milk Chocolates Maridel™ with cookie butter, crisped rice cereal, and salt. | |
| Cookies and Cream Truffles | Peter's Chocolate | This is a recipe for Cookies and Cream Truffles utilizing the products Peter's® Icecap® Caps White Icecap® and Peter's® Chocolate Liquors Broken Orinoco™ with chocolate sandwich cookies, cream cheese, invertase, and chocolate cookie wafers. | |
| Cookies n' Cream Push Pop | Puratos | Cookies n' Cream Push Pop is a cream mixture that is piped into a push pop and has crushed cookies folded into it. This formulation is created with the products Chantypak and One Step Neutral Vanilla Mousse Mix. | |
| Coq au Vin | Christopher Ranch | Coq au Vin is made by cutting off the root end of each pearl onion and make an “x” with your knife in its place. Bring 2 to 3 cups of water to a boil and drop in the onions for 1 minute. Remove the onions from the pot, allow them to cool, and then peel. Y...veja mais Coq au Vin is made by cutting off the root end of each pearl onion and make an “x” with your knife in its place. Bring 2 to 3 cups of water to a boil and drop in the onions for 1 minute. Remove the onions from the pot, allow them to cool, and then peel. You should be able to slide the onions right out of their skin. Set aside. For the rest of the recipe refer to pdf file attached. veja menos | |
| Corn Chowder with Rice, Beans, and Crab | Christopher Ranch | Corn Chowder with Rice, Beans, and Crab is made by soaking rice beans in cold water 8 hours or overnight. Drain, rinse and drain again. Place soaked beans in a medium heavy pot with enough cold water to cover by an inch. Add onion and bay leaf. Bring to a...veja mais Corn Chowder with Rice, Beans, and Crab is made by soaking rice beans in cold water 8 hours or overnight. Drain, rinse and drain again. Place soaked beans in a medium heavy pot with enough cold water to cover by an inch. Add onion and bay leaf. Bring to a simmer over medium heat, reduce heat to low, cover, and simmer very gently 30 minutes. Add 1 teaspoon salt, and cold water to just cover the beans if necessary. Cook an additional 2030 minutes until beans are creamy inside but still intact. Remove onion and bay leaf and reserve. Heat olive oil in large kettle over high heat. When smoking, add onions, 1 teaspoon salt, and freshly ground pepper. Stir and cook 5 minutes until softened. Add garlic and chiles and cook one minute to release their aroma. Add corn kernels, stock or water, chayote, and rice beans with the cooking liquid. Bring to a boil, turn down heat and simmer 15 minutes. Stir in peppers, crab, and crema and warm through. Serve garnished with minced chives. veja menos | |
| Corn Muffins | Abel & Schafer | This is a recipe for baking Corn Muffins using Corn Muffin Mix. | |
| Corn on the Cob with Parmesan Cheese | Christopher Ranch | Corn on the Cob with Parmesan Cheese is made by heating the oil in a heavy small skillet over medium heat. Add the garlic and saute until tender and fragrant, about 1 minute. Remove the skillet from the heat and cool. Set aside 2 tablespoons of the Parmes...veja mais Corn on the Cob with Parmesan Cheese is made by heating the oil in a heavy small skillet over medium heat. Add the garlic and saute until tender and fragrant, about 1 minute. Remove the skillet from the heat and cool. Set aside 2 tablespoons of the Parmesan cheese and stir the rest into the garlic mixture, along with the parsley and salt. Cook the corn in a large saucepan of boiling salted water until crisp-tender, about 5 minutes. Using tongs, transfer the corn to a platter. Brush the cheese mixture over the hot corn and serve. Sprinkle the remaining 2 tablespoons of cheese on top of the corn. veja menos | |
| Corned Beef and Cabbage | Christopher Ranch | Corned Beef and Cabbage by placing the onion, potatoes and carrots in a 5-qt. slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage. Cover and cook on low for ...veja mais Corned Beef and Cabbage by placing the onion, potatoes and carrots in a 5-qt. slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage. Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Remove bay leaf before serving. veja menos | |
| Country Italian Bread (Country Italian 40% Base) | Abel & Schafer | This is a recipe for baking Country Italian Bread using Country Italian 40% Base. | |
| Country Italian Bread (Country Italian Bread Mix) | Abel & Schafer | This is a recipe for baking Country Italian Bread using Country Italian Bread Mix. | |
| Country Loaf | Puratos | Country Loaf is a whole wheat bread that is scored before baking and dusted with whole wheat flour. This formulation is created with the products Sapore Softgrain Amber Grain CL and O-tentic Durum. | |
| 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 ma...veja mais 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. veja menos | |
| Cracked Wheat Bread (Cracked Wheat Bread 40% Base) | Abel & Schafer | This is a recipe for baking Cracked Wheat Bread using Cracked Wheat Bread 40% Base. | |
| Cracked Wheat Bread (Cracked Wheat Plus) | Abel & Schafer | This is a recipe for baking Cracked Wheat Bread using Country Italian Bread Mix and Cracked Wheat Plus. | |
| Cracked Wheat Dosa | Christopher Ranch | Cracked Wheat Dosa is made by soaking the cracked wheat and the urad dal separately. Grind the urad dal like one does for idli. Mix in the onions, jeera, green chillies, , curry leaves, cracked wheat and grind to a thick batter. Mix both the batters. Add ...veja mais Cracked Wheat Dosa is made by soaking the cracked wheat and the urad dal separately. Grind the urad dal like one does for idli. Mix in the onions, jeera, green chillies, , curry leaves, cracked wheat and grind to a thick batter. Mix both the batters. Add salt and forment for about a couple of hours or 3. Add in water to bring the batter to dosa batter consistency. Pour the batter onto a pre-heated tawa and spread it around to make a dosa. Cook till it turns lightly brown on both sides adding a few drops of oil if needed. (generally not required if cooking on a non-stick tava). veja menos | |
| Cranberry and chocolate bread | Fruit d'Or | Cranberry and chocolate bread have ingredients that include margarine, granulated sugar, eggs, vanilla, frozen cranberries, milk, all-purpose flour, cocoa powder, bicarbonate soda, salt, semi-sweet chocolate chips and walnuts. | |
| Cranberry Apricot Mini Wheat Baguettes | Puratos | Cranberry Apricot Mini Wheat Baguettes is a bread that is made of a whole wheat flour and contains cranberries and apricots. This formulation is created with the products Sapore Softgrain Amber Grain CL and O-tentic Durum. | |
| Cranberry Chocolate Nut Squares | Puratos | Cranberry Chocolate Nut Squares are chocolatey, nutty and cranberry-filled baked treats. This formulation contains the products O-Tentic Origin, Intens Short, Puraslim, Extendo, Intens Fresh 1-40, and Chocolante White. | |
| Cranberry Mojito | Fruit d'Or | Cranberry Mojito includes mint leaves, brown cane sugar, lime juice, cranberry juice, sparkling water, rum and ice cubes. It can be garnished with mint leaves and whole cranberries. | |
| Cranberry sauce | Fruit d'Or | Cranberry sauce has sugar, water, orange juice, cranberries and the zest of one orange. Bring the orange juice and sugar to the boil on a low heat Add the cranberries and orange zest. Simmer until the cranberries burst. | |
| Cranberry Walnut Whole Wheat Loaf | Puratos | Cranberry Walnut Whole Wheat Loaf is a round loaf that is dusted with whole grain flour and has cranberries and walnuts. This formulation is created with the products Sapore Softgrain Amber Grain CL and O-tentic Durum. | |
| Cream Cheese – Direct Set 15% Fat, with Nutrilac® CH-5559 | Arla Foods Ingredients | All you need is a standard set yoghurt processing line, and you’re ready to broaden your business base with profitable cream cheese. You can optimise the production setup, as well as the consistency, whether the goal is a firm bake-stable cream cheese, or...veja mais All you need is a standard set yoghurt processing line, and you’re ready to broaden your business base with profitable cream cheese. You can optimise the production setup, as well as the consistency, whether the goal is a firm bake-stable cream cheese, or a more spreadable version. Furthermore it is possible to cut processing time in half and eliminate acid whey waste. veja menos | |
| Cream Cheese – Direct Set 25% Fat, with Nutrilac® CH-5559 | Arla Foods Ingredients | All you need is a standard set yoghurt processing line, and you’re ready to broaden your business base with profitable cream cheese. You can optimise the production setup, as well as the consistency, whether the goal is a firm bake-stable cream cheese, or...veja mais All you need is a standard set yoghurt processing line, and you’re ready to broaden your business base with profitable cream cheese. You can optimise the production setup, as well as the consistency, whether the goal is a firm bake-stable cream cheese, or a more spreadable version. Furthermore it is possible to cut processing time in half and eliminate acid whey waste. veja menos | |
| Cream Cheese – Quark based 25% Fat, with Nutrilac® QU-7650 | Arla Foods Ingredients | Cream Cheese – Quark based 25% Fat with Nutrilac® QU-7650 is a way of producing cream cheese based on quark and butter. It is a challenge to achieve smooth and stable products with high creaminess and no syneresis. Nutrilac® QU-7650 has high emulsificatio...veja mais Cream Cheese – Quark based 25% Fat with Nutrilac® QU-7650 is a way of producing cream cheese based on quark and butter. It is a challenge to achieve smooth and stable products with high creaminess and no syneresis. Nutrilac® QU-7650 has high emulsification and waterbinding properties, which ensures a creamy and tastefull end product. veja menos | |
| Cream Cheese Omelet | Christopher Ranch | Cream Cheese Omelets are made by melting the butter and saute the garlic and onions until tender, about one minute. Beat the eggs and Garli Garni together, add the rice to the egg mixture. Pour the mixture into a warmed skillet. Then add the garlic and on...veja mais Cream Cheese Omelets are made by melting the butter and saute the garlic and onions until tender, about one minute. Beat the eggs and Garli Garni together, add the rice to the egg mixture. Pour the mixture into a warmed skillet. Then add the garlic and onion. Continue to cook, covered, on low heat until the omelet is cooked through. Slice the omelet in half. Put the cream cheese on one half and place the other half on top. Heat the salsa until warm. Spoon the heated salsa on the top of the omelet and serve. veja menos | |
| Cream of Artichoke Soup | Connecticut Coconut Company | This is a recipe for Cream of Artichoke Soup utilizing the products Organic Virgin Coconut Oil, Coconut Milk and Coconut Flour with chopped celery, chopped onion, garlic, flour, water, artichoke hearts, salt, white pepper, and thyme. | |
| Cream of Crimini Mushroom and Roasted Garlic Soup | Christopher Ranch | Cream of Crimini Mushroom and Roasted Garlic Soup is made by Cleaning Crimini mushrooms with a mushroom brush or damp paper towel. Trim and chop stems; slice mushroom caps.Melt butter in a large saucepan and sauté mushrooms until golden. Remove and set as...veja mais Cream of Crimini Mushroom and Roasted Garlic Soup is made by Cleaning Crimini mushrooms with a mushroom brush or damp paper towel. Trim and chop stems; slice mushroom caps.Melt butter in a large saucepan and sauté mushrooms until golden. Remove and set aside. Add Roasted Garlic, cipolline onions and sweet onions to the same pan. Sprinkle with salt. Cook, stirring often, until onions are soft. Return mushrooms to pan. Add parsley and sauté about 1 minute. Add chicken broth, heavy cream and simmer, stirring often, for about 5 minutes. Add nutmeg and pepper. Taste and adjust seasoning if desired. While constantly stirring, slowly add cornstarch and water mixture to thicken. Simmer for about 5 minutes more, stirring often. Ladle into soup bowls. Sprinkle with fresh chopped parsley or croutons if desired. veja menos | |
| Cream of Garlic Soup | Christopher Ranch | Cream of Garlic Soup is prepared by melting butter in a soup kettle and add onion and garlic. Cook for 5 minutes over moderate heat. Strain a quart of chicken stock into the pan and simmer for 10 minutes. Stir in the bread slices and add bay leaf and thym...veja mais Cream of Garlic Soup is prepared by melting butter in a soup kettle and add onion and garlic. Cook for 5 minutes over moderate heat. Strain a quart of chicken stock into the pan and simmer for 10 minutes. Stir in the bread slices and add bay leaf and thyme. Simmer for 10 minutes longer. Put the mixture into a food processor and process to a puree. Force through a sieve and add cream. Heat through and correct seasoning. veja menos | |
| Creamy Chicken and Veggies | Christopher Ranch | Creamy Chicken and Veggies is made by In 3-4 quart slow cooker, place potatoes, carrots and onion. Top with chicken. Pour chicken broth over all. Cover crockpot and cook on low for 8-9 hours until chicken is thoroughly cooked and vegetables are tender.;In...veja mais Creamy Chicken and Veggies is made by In 3-4 quart slow cooker, place potatoes, carrots and onion. Top with chicken. Pour chicken broth over all. Cover crockpot and cook on low for 8-9 hours until chicken is thoroughly cooked and vegetables are tender.;In small bowl, stir together light sour cream, flour, pepper, and thyme until well blended. Stir into mixture in crockpot and turn heat to high. Cook for 15-20 minutes, stirring occasionally, until thickened. veja menos | |
| Creamy Corn and Garlic Risotto | Christopher Ranch | Creamy Corn and Garlic Risotto is made by heating 1/3 C. broth in a 10″ skillet to boiling. Cook garlic in broth 1 minute stirring occasionally Stir in rice and corn. Cook 1 minute stirring occasionally. Stir in remaining broth; heat to boiling. Reduce he...veja mais Creamy Corn and Garlic Risotto is made by heating 1/3 C. broth in a 10″ skillet to boiling. Cook garlic in broth 1 minute stirring occasionally Stir in rice and corn. Cook 1 minute stirring occasionally. Stir in remaining broth; heat to boiling. Reduce heat to medium. Continue cooking, uncovered, for 15-20 minutes, stirring occasionally, until rice is tender and creamy. Remove from heat and stir in cheeses and parsley. veja menos |
