| Rye Bread (Heidelberg Rye) | Abel & Schafer | This is a recipe for baking Rye Bread using Heidelberg Rye. | |
| Rye Bread (NY Rye 12.5% FD) | Abel & Schafer | This is a recipe for baking Rye Bread using NY Rye 12.5% FD. | |
| Rye Grains and Cranberries | Puratos | Rye Grains and Cranberries is a breakfast bread that is a rye dough infused with dried cranberries. This formulation is created with the products O-tentic Durum and Sapore Softgrain Rye CL. | |
| Rye Plus Bread | Abel & Schafer | This is a recipe for baking Rye Plus Bread using Rye Plus II and Proform. | |
| S500 Baguette | Puratos | S500 Baguette is a bread that is cut and shaped into an elongated form before baking. This formulation is created with the products S500 Red and Sapore Traviata. | |
| S500 Crusty Dinner Roll | Puratos | S500 Crusty Dinner Roll is an undecorated, baked roll that has a crispy exterior. This formulation is created with the products S500 Red, Sapore Traviata and Intens Short. | |
| S500 Italian Bread | Puratos | S500 Italian Bread is a crispy semolina flour bread that has a soft interior. This formulation contains the products S500 Red, Sapore Tosca and Intens Fresh 1-40. | |
| Sage Bread | Puratos | Sage Bread is a bread infused with the herb sage. This formulation is created with the products O-Tentic Origin and Sapore Panarome. | |
| 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 ...veja mais 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. veja menos | |
| Salmon with Greens and Shitake Mushrooms | Christopher Ranch | Salmon with Greens and Shitake Mushrooms are made by in a a nonstick pan or griddle over medium-high heat add salmon and cook for about 4 minutes per side, flipping with a spatula. While the salmon is cooking, to a large cold skillet, add 2 tablespoons o...veja mais Salmon with Greens and Shitake Mushrooms are made by in a a nonstick pan or griddle over medium-high heat add salmon and cook for about 4 minutes per side, flipping with a spatula. While the salmon is cooking, to a large cold skillet, add 2 tablespoons oil and garlic, then, turn pan on to protect garlic from burning. Add sliced mushrooms, and bok choy stalks, stirring constantly for 1 minute. Cover pan and cook for 5 minutes. Remove the lid and add the bok choy leaves, soy sauce, sesame oil, and continue to cook for another 2 to 3 minutes or until the leaves have wilted. Pile the mushrooms and greens on a plate with the salmon. Season with salt and pepper and serve immediately. veja menos | |
| Salsa Supreme | Christopher Ranch | Salsa Supreme is made by putting the Tomatoes , peppers , garlic, onions, and cilantro, should be chopped (do not use the seeds of the peppers), mix all ingredients together. | |
| Santa’s Little Helper Winter Lager | Briess Malt & Ingredients Co. | Sure to fuel the late night gift wrapping session or ease the pain from sledding accidents, this lightly spiced amber lager ages very well up to 6 months. (For complete brewing process see attachments) | |
| Sausage and Apple Stuffing | Christopher Ranch | Sausage and Apple Stuffing is made by in a large pot melting 2 sticks butter in water. When melted add dry cornbread stuffing stirring to incorporate liquid, set aside. In a large saute pan set over medium-high heat melt 1 tablespoon butter and add sausa...veja mais Sausage and Apple Stuffing is made by in a large pot melting 2 sticks butter in water. When melted add dry cornbread stuffing stirring to incorporate liquid, set aside. In a large saute pan set over medium-high heat melt 1 tablespoon butter and add sausage. With a wooden spoon break up sausage and saute until lightly browned and cooked through. Transfer sausage to paper towels to drain. In the same pan melt remaining butter and saute onions with the garlic, celery, thyme, and sage until onions are translucent and celery is crisp tender. Add walnuts and saute for 1 minute. Add apples and saute for one minute more. Remove from heat. Combine cornbread stuffing with sauteed ingredients and stuff turkey. Roast turkey as usual. Alternatively: fill a 10 by 15 by 2 inch pan with the stuffing, moisten with the giblet stock, and bake in a preheated 350 degree F oven, covered with foil for 1/2 hour. Remove foil and bake until top is lightly browned, about 15 minutes more. veja menos | |
| Sausage and Cheese Pasta Filling with CareRice™ 25 | Caremoli Group | CareRice™ 25 is used in pasta filling to create a creamy, full texture. | |
| Sauteed Broccoli | Christopher Ranch | Sauteed Broccoli is made by heating the olive oil, garlic, and pepper flakes in a large skillet of medium heat until fragrant and garlic begins to brown, about 30 seconds. Stir in broccoli and cook until the broccoli is bright green, about 3 minutes. Add ...veja mais Sauteed Broccoli is made by heating the olive oil, garlic, and pepper flakes in a large skillet of medium heat until fragrant and garlic begins to brown, about 30 seconds. Stir in broccoli and cook until the broccoli is bright green, about 3 minutes. Add the chicken broth and season with salt and pepper and cook until just tender, about 3 to 5 minutes. Serve. veja menos | |
| Sautéed Chicken with Herbs | Christopher Ranch | Sautéed Chicken with Herbs is made by the night before, salt the chicken on both sides and refrigerate until the next day (if not salting the night before, salt immediately before cooking). Dry the chicken with paper towels thoroughly. Heat 2 tbsp butter...veja mais Sautéed Chicken with Herbs is made by the night before, salt the chicken on both sides and refrigerate until the next day (if not salting the night before, salt immediately before cooking). Dry the chicken with paper towels thoroughly. Heat 2 tbsp butter and 1 tbsp vegetable oil in a large skillet over medium-high heat. Brown the chicken in the skillet on both sides, in batches if necessary. Remove the chicken to a plate and reduce the heat to medium. Sprinkle the herbs on each side of the chicken. Season the chicken with pepper. Add the dark meat (thigh and leg) pieces back into the skillet and cover. Cook over medium heat for 8 minutes. Turn the dark meat chicken and add the remaining chicken to the skillet. Cover and cook for 15 minutes, turning once. Remove the chicken from the skillet and cover with aluminum foil. Add the shallots to the skillet and cook until softened, about 1 minute. Add the chicken stock and increase the heat to high. Boil the sauce until its slightly reduced, about 3 to 5 minutes. Remove from heat. Stir in the remaining butter. Serve the chicken with the pan sauce. veja menos | |
| Sauteed Cod with Garlic-Herb Vinaigrette and baked Portabello Mushrooms | Christopher Ranch | Sauteed Cod with Garlic-Herb Vinaigrette and baked Portabello Mushrooms (Refer to Formulation) | |
| 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...veja mais 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. veja menos | |
| Sauteed Greens with Garlic | Christopher Ranch | Sauteed Greens with Garlic are made by first rinsing the greens well. Tear or cut leaves away from stems and discard stems. Coarsely chop. Heat a large skillet over high heat. Cook garlic and pepper flakes in oil briefly, then add greens, a few handfuls ...veja mais Sauteed Greens with Garlic are made by first rinsing the greens well. Tear or cut leaves away from stems and discard stems. Coarsely chop. Heat a large skillet over high heat. Cook garlic and pepper flakes in oil briefly, then add greens, a few handfuls at a time, stirring in between. Stir in vinegar and salt. Cover. Cook until just tender, 2-10 minutes, depending on the type of greens. veja menos | |
| 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 an...veja mais 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. veja menos | |
| Sauteed Spinach with Green Garlic | Christopher Ranch | Sauteed Spinach with Green Garlic is made by chopping up green garlic, using green leaves and white bulbs. Heat olive oil, green garlic and spinach in a pan, adding salt and pepper to taste. Saute until reduced and enjoy! | |
| Sauteed Tofu with Sun Dried Tomatoes and Frey Cabernet Sauvignon Orso | Christopher Ranch | Sauteed Tofu with Sun Dried Tomatoes and Frey Cabernet Sauvignon Orso is made by rinsing and drain tofu. Using melon baller, scoop out rounds of tofu, and set aside. Heat olive oil over medium-high heat. When hot, add tofu balls, and reduce heat to medium...veja mais Sauteed Tofu with Sun Dried Tomatoes and Frey Cabernet Sauvignon Orso is made by rinsing and drain tofu. Using melon baller, scoop out rounds of tofu, and set aside. Heat olive oil over medium-high heat. When hot, add tofu balls, and reduce heat to medium. Do not stir. Add onion and garlic (again, don’t stir), and flip tofu, increasing heat to medium-high. In a large saucepan, bring water to a boil, and add wine, maintaining the boil. Add orzo, and cook according to package directions. When tofu has cooked 15-20 minutes, fold in sun-dried tomatoes. Reduce heat to low, adding salt and pepper. When orzo is cooked, drain, and slowly add to tofu mixture. Set aside 1-2 cups orzo for moister consistency. To serve, garnish with feta cheese, olives and parsley. veja menos | |
| Savoury Baked Apples with Herbed Shallots | Christopher Ranch | Savoury Baked Apples with Herbed Shallots are made by slicing top ¼-inch off apples. Using a melon baller, remove apple core, seeds and enough flesh to form a hollow area for stuffing, leaving the bottom intact. Heat oil in small, non-stick skillet over ...veja mais Savoury Baked Apples with Herbed Shallots are made by slicing top ¼-inch off apples. Using a melon baller, remove apple core, seeds and enough flesh to form a hollow area for stuffing, leaving the bottom intact. Heat oil in small, non-stick skillet over medium heat. Add onions, and cook, stirring for 15 minutes, until well browned. Stir in garlic, parsley, thyme and rosemary, and cook, while stirring, for 5 minutes. Pulse cranberries, pomegranate molasses and figs in food processor, until chopped and clumping (don’t let mixture become a paste). Transfer to bowl. Add shallot mixture, honey and ¼ cup wine to pomegranate mixture. Stuff apples – evenly – with resulting mixture. Place apples in a baking dish, and pour remaining ½ cup wine over. Bake apples in preheated 350-degree Fahrenheit oven, until soft; about 45 minutes, occasionally spooning wine and juices over fruit to eliminate drying out. Let sit at least 10 minutes, before serving (note – apples will wrinkle). Serve warm and drizzled with any remaining pan juices. veja menos | |
| Scallops Provençial | Christopher Ranch | Scallops Provençial is made by finely chopping the shallot and garlic. Open and drain tomatoes. Roughly chop tomatoes. Clean and slice mushrooms. Heat 2 tsp oil in medium nonstick skillet over medium-high heat. Add scallops and sauté until light brown and...veja mais Scallops Provençial is made by finely chopping the shallot and garlic. Open and drain tomatoes. Roughly chop tomatoes. Clean and slice mushrooms. Heat 2 tsp oil in medium nonstick skillet over medium-high heat. Add scallops and sauté until light brown and opaque, being careful not to crowd. They sometimes have a lot of water in them and you want them sautéed, not steamed. As they brown remove them and put them into 2 individual, shallow casseroles or one larger one. In same pan sauté shrimp until they start to curl and turn opaque. Put into casseroles with scallops. Add remaining 2 tsp oil to pan along with the shallot, garlic and mushrooms. Sauté until shallots are tender and starting to brown. Add tomatoes, wine, tomato paste and herbs. Bring to a boil, reduce heat and simmer, uncovered, 10 minutes. Add vinegar to sauce and stir. Spoon sauce over scallops and shrimp. Bake at 400F (200C) for 10 minutes, until heated through. Serve directly from casseroles. veja menos | |
| 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...veja mais 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. veja menos | |
| Schwarzschild Black IPA | Briess Malt & Ingredients Co. | Formulated with Briess’ Blackprinz® Malt, this IPA will beguile the mind with its light enveloping blackness wile exhibiting the enormous hoppiness of a well structured IPA. (For complete brewing process see attachments) | |
| Sea Bass alla Fiorentina | Christopher Ranch | Sea Bass alla Fiorentina is made by seasoning both sides of the fish with salt and pepper. Put the flour in a shallow bowl, dredge the fish, tapping off the excess flour to create a light coating. In a medium nonstick fry pan, heat the 3 tablespoons olive...veja mais Sea Bass alla Fiorentina is made by seasoning both sides of the fish with salt and pepper. Put the flour in a shallow bowl, dredge the fish, tapping off the excess flour to create a light coating. In a medium nonstick fry pan, heat the 3 tablespoons olive oil over medium heat. Cook the fish until golden brown, about 3 minutes per side. Transfer fish to a plate. Wipe out the pan with a paper towel and heat the remaining 3 tablespoons olive oil over medium heat. Add the garlic, tomatoes, water, parsley, 1/4 teaspoon salt, and 1/2 teaspoon pepper and cook at a simmer for 10 minutes. Add the basil and the fish and heat for 2 minutes. Serve immediately. veja menos | |
| 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...veja mais 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. veja menos | |
| 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...veja mais 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. veja menos | |
| Seasoned Garlic Gravy | Christopher Ranch | Seasoned Garlic Gravy is prepared by sauteing garlic in butter until tender. Stir in the flour, poultry seasoning and pepper; gradually add broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. | |
| Seed & Grain Bread | Abel & Schafer | This is a recipe for baking Seed & Grain Bread using Seed & Grain 50% Base. | |
| Sesame Seared Tuna on Star Fruit | Christopher Ranch | Sesame Seared Tuna on Star Fruit is made by cutting tuna loin into quarters lengthwise. Marinate tuna loin in sesame oil for approximately 30 minutes. Mix together all dry ingredients, roll and coat tuna strips in dry ingredients, pressing firmly so they ...veja mais Sesame Seared Tuna on Star Fruit is made by cutting tuna loin into quarters lengthwise. Marinate tuna loin in sesame oil for approximately 30 minutes. Mix together all dry ingredients, roll and coat tuna strips in dry ingredients, pressing firmly so they adhere to the tuna. In a large saute pan heat olive oil, sear tuna for approximately 2 minutes on each side. Remove from heat and set aside. To make wasabi citrus aioli: In a food processor, beat yolks until pale yellow. Drizzle in olive oil to thicken mixture also adding garlic cloves. Add citrus zest, lime juice, salt, pepper, and wasabi and continue beating. Add more olive oil, if necessary, for desired consistency. Slice star fruit into thin slices. Slice cooled tuna into 1/8-inch thick slices and top on star fruit. Top with a dollop of wasabi citrus aioli. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. veja menos | |
| Shallot Butter Bacon Sauce | Christopher Ranch | Shallot Butter Bacon Sauce is made by In a heavy skillet, cook bacon until crisp. Remove from pan, reserving 1 Tbsp. of bacon grease; drain any remaining grease from the pan. Coarsely chop bacon; set aside. Return 1 Tbsp. bacon fat to skillet. Add shallot...veja mais Shallot Butter Bacon Sauce is made by In a heavy skillet, cook bacon until crisp. Remove from pan, reserving 1 Tbsp. of bacon grease; drain any remaining grease from the pan. Coarsely chop bacon; set aside. Return 1 Tbsp. bacon fat to skillet. Add shallots, chives, white wine, and white wine vinegar; bring to a simmer over medium heat. Reduce liquid to 2 Tbsp. Add cream and bring to a boil. Whisk in butter until melted, add in chopped bacon and continue stirring until sauce is hot. Season with salt and pepper and serve immediately. Store sauce in refrigerator for up to three days. Reheat to serve. veja menos | |
| Shallot Vinaigrette | Christopher Ranch | Shallot Vinaigrette is made by whisking shallots, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper. | |
| Shamrock Cookies | Puratos | Shamrock Cookies is a chocolate ganache decoration to be used on clover cut sugar cookies and piped in between sugar cookies. The formulation is created with the product Carat Coverlux Dark. | |
| Sherried Chicken | Christopher Ranch | Sherried Chicken is made by In a good skillet brown the chicken in the butter; pour off fat. Stir in soup and sherry then add onions. Cover and cook over low heat for 45 minutes. Stirr occasionally to keep from sticking. | |
| Shrimp and Avocado in Tamarind Sauce | Christopher Ranch | Shrimp and Avocado in Tamarind Sauce is made by marinading shrimp in tamarind, fish sauce, lime juice, brown sugar, and chili sauce for 5 minutes. Heat the oil in a pan and add the shallots and saute for 5 minutes or until tender. The add garlic and ginge...veja mais Shrimp and Avocado in Tamarind Sauce is made by marinading shrimp in tamarind, fish sauce, lime juice, brown sugar, and chili sauce for 5 minutes. Heat the oil in a pan and add the shallots and saute for 5 minutes or until tender. The add garlic and ginger and saute for about 1 minute until fragrant. Then add shrimp and the marinade and simmer for 1 to 3 minutes until cooked. Finally remove from heat and stir in avocado and cilantro. veja menos | |
| Shrimp, Brussel Sprouts, Garlic and Pearl Onions | Christopher Ranch | Shrimp, Brussel Sprouts, Garlic and Pearl Onions is made staarting off by pealing the outer leaves of the brussel sprouts off. Take the sprouts back to leaves that are stable, and tightly wound. Cut each brussel in half through the core. Peel and thinly s...veja mais Shrimp, Brussel Sprouts, Garlic and Pearl Onions is made staarting off by pealing the outer leaves of the brussel sprouts off. Take the sprouts back to leaves that are stable, and tightly wound. Cut each brussel in half through the core. Peel and thinly slice the garlic cloves. Coarsely chop the sage. In a medium pan over a medium-high heat add the butter and a splash of olive oil. When the butter has dissolved and is just starting to fizz and the onions and garlic. Put in half of the sage. Let this cook for a minute, then throw in the shrimp. When these have just got some color to them toss in the brussels, and add the rest of the sage. Gently stir. Cook over a medium-high heat until the shrimp are cooked through, and the brussels are just done (just almost soft all the way through – don’t overcook brussel sprouts – they taste foul! veja menos | |
| Shrimp In Garlic Butter | Christopher Ranch | Shrimp In Garlic Butter is prepared by melting butter In a 12 inch skillet. Add garlic and saute for 1 minute (do not burn). Add all ingredients except shrimp, blend and bring to a light boil. Add shrimp and cook for 5 minutes on medium heat. Serve immedi...veja mais Shrimp In Garlic Butter is prepared by melting butter In a 12 inch skillet. Add garlic and saute for 1 minute (do not burn). Add all ingredients except shrimp, blend and bring to a light boil. Add shrimp and cook for 5 minutes on medium heat. Serve immediately. Serve over rice or angel hair pasta if desired. veja menos | |
| 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 ...veja mais 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. veja menos | |
| Shrimp Scorpio | Christopher Ranch | Shrimp Scorpio is made by heating oil in a medium, 2-quart sauce pan and add onions. Cook stirring, until the onion starts to brown. Add garlic, parsley, dill, mustard, tomatoes and tomato sauce. Simmer for 30 minutes. Add shrimp to sauce and cook for 3 m...veja mais Shrimp Scorpio is made by heating oil in a medium, 2-quart sauce pan and add onions. Cook stirring, until the onion starts to brown. Add garlic, parsley, dill, mustard, tomatoes and tomato sauce. Simmer for 30 minutes. Add shrimp to sauce and cook for 3 minutes or until shrimp turns pink. Pour the mixture into a buttered, 2-quart casserole and sprinkle with crumbled cheese. Bake for 5 minutes, or until the cheese starts to melt. Serve immediately. Serve over white or brown rice. veja menos | |
| Silken Soy Puree 5 Cheese Mac n' Sauce | Morinaga Nutritional Foods, Inc. | Silken Soy Puree can be used to make 5 Cheese mac n' sauce and give it a creamy texture and rich taste. | |
| Silken Soy Puree Alfredo Sauce (HD type) | Morinaga Nutritional Foods, Inc. | Silken Soy Puree can be used to give a creamy texture and rich taste to Alfredo Sauce (HD type). | |
| Silken Soy Puree Berry Smoothie (HD Type) | Morinaga Nutritional Foods, Inc. | Silken Soy Puree has a low beany flavor and can be added to Berry smoothies to give them a creamy texture and clean taste. | |
| Silken Soy Puree Butternut Squash Soup | Morinaga Nutritional Foods, Inc. | Silken Soy Puree can be added to Butternut Squah Soup to give it a creamy texture, low beany flavor, and clean taste. | |
| Silken Soy Puree Cheese Cake | Morinaga Nutritional Foods, Inc. | Silken Soy Puree can give a creamy texture and rich taste to Cheese Cake. | |
| Silken Soy Puree Clam Chowder | Morinaga Nutritional Foods, Inc. | Silken Soy Puree can be added to Clam Chowder because the puree offers a creamy mouthfeel, rich taste, and minimal beany flavor. | |
| Silken Soy Puree Dip Sauce | Morinaga Nutritional Foods, Inc. | Silken Soy Puree can be added to any dipping sauce to add a creamy mouthfeel and rich taste, without a beany flavor. | |
| Silken Soy Puree Fruit Vegetable Drink | Morinaga Nutritional Foods, Inc. | Fruit vegetable drink made with Silken Soy Puree has a creamy texture and clean taste. It is made with soy, but has low beany flavor. | |
| Silken Soy Puree Mousse | Morinaga Nutritional Foods, Inc. | Mousse made with Silken Soy Puree has a creamy quality and an rich taste! It is made with soy, but has a low beany flavor, an clean taste. | |
| Silken Soy Puree Ranch Dressing (HD type) | Morinaga Nutritional Foods, Inc. | Ranch Dressing made with Silken Soy Puree has a creamy texture and rich taste It is made with soy, but has low beany flavor, an clean taste. | |
| Silken Soy Puree Strawberry Banana Smoothie | Morinaga Nutritional Foods, Inc. | Strawberry Banana Smoothie made with Silken Soy Puree has a creamy quality and clean taste. It is made with soy, but has low beany flavor. | |
| Silken Soy Puree Tomato Soup | Morinaga Nutritional Foods, Inc. | Tomato soup made with Silken Soy Puree has a creamy texture and excellent rich taste in spite of low fat. It is made with soy, but has very low beany flavor, an amazingly clean taste. | |
| Silken Soy Puree Vegan Chicken Nugget | Morinaga Nutritional Foods, Inc. | Vegan Chicken Nugget made with Silken Soy Puree has a crisp, yet moist texture and rich taste. It is made with soy, but has low beany flavor. | |
| Silken Soy Puree Vegan Chocolate Ice Cream | Morinaga Nutritional Foods, Inc. | Chocolate Ice Cream made with Silken Soy Puree has a creamy texture and rich taste It is made with soy, but has low beany flavor, an clean taste. | |
| Silken Soy Puree Vegan Hamburger Steak | Morinaga Nutritional Foods, Inc. | Hamburger Steak made with Silken Soy Puree has a tender texture, rich taste, and low beany flavor. | |
| Silken Soy Puree Vegan Mayo (HD type) | Morinaga Nutritional Foods, Inc. | Mayo (HD type) made with Silken Soy Puree has a creamy mouthfeel, rich taste, as well as a low beany flavor. | |
| Silken Soy Puree Vodka Sauce | Morinaga Nutritional Foods, Inc. | Vodka Sauce made with HD Silken Soy Puree has a creamy texture, rich taste, and lower calories than a dairy additive. | |
| Silken Soy Puree Whipped Cream | Morinaga Nutritional Foods, Inc. | Whipped Cream made with Silken Soy Puree has a creamy texture and rich taste. Although made with soy, it has very low beany flavor, a clean taste. | |
| Sinfully Chocolate Cupcakes | Puratos | Sinfully Chocolate Cupcakes is a chocolate creme cake base with added chocolate chips and then baked and decorated with chocolate ganache and drizzled with white icing. This formulation is created with the products Tegral Original Chocolate Creme Cake, Ch...veja mais Sinfully Chocolate Cupcakes is a chocolate creme cake base with added chocolate chips and then baked and decorated with chocolate ganache and drizzled with white icing. This formulation is created with the products Tegral Original Chocolate Creme Cake, Chocolante Dark Semisweet Chips 4M, Cremfil Ultim Belgian Chocolate Filling, Belcolade Ganache and Carat Decorcrem White. veja menos | |
| Sirloin and Portobello Stew | Christopher Ranch | Sirloin and Portobello Stew is made by placing steak in a medium bowl and sprinkle with flour; turn to coat. Heat oil in a large saucepan over medium-high heat. Add the steak (reserving excess flour) and cook, stirring once or twice, until browned on mos...veja mais Sirloin and Portobello Stew is made by placing steak in a medium bowl and sprinkle with flour; turn to coat. Heat oil in a large saucepan over medium-high heat. Add the steak (reserving excess flour) and cook, stirring once or twice, until browned on most sides and still pink in the center, about 3 minutes. Transfer to a plate and tent with foil to keep warm. Add mushrooms, onions and tomatoes to the pan and cook, scraping up any browned bits, until the vegetables have released their juices, about 3 minutes. Sprinkle the reserved flour over the vegetables; stir to coat. Add green beans, broth, wine, thyme, salt and pepper; increase the heat to high and bring to a boil, stirring often. Reduce heat to a simmer and cook, stirring often, until the broth has thickened, about 5 minutes. Add the steak and any accumulated juices and cook, stirring often, until heated through, about 2 minutes. veja menos | |
| Six Layer Dip | Christopher Ranch | Six Layer Dip is made by on a cutting board, smash the garlic cloves, sprinkle with 1 teaspoon of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Put the garlic, beans, chili powder, water, and olive oil i...veja mais Six Layer Dip is made by on a cutting board, smash the garlic cloves, sprinkle with 1 teaspoon of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Put the garlic, beans, chili powder, water, and olive oil in the bowl of a food processor and blend until smooth. Spread in the bottom of a 2 quart casserole or gratin dish, or in individual sized dishes, as desired. Scatter the cheese over the beans. Halve and seed the avocados, then mash with the jalapeno and another teaspoon of salt in a small bowl. Spread a layer of the avocado over the cheese, and then scatter the lettuce on top. Mix the yogurt with the cilantro and then spread over the lettuce. Add a layer of tomatoes and finally scatter the scallions on top. Chill until ready to serve. Garnish with a few cilantro sprigs and serve with baked chips. veja menos | |
| Sizzling Sesame Green Beans | Christopher Ranch | Sizzling Sesame Green Beans are made by in a wide, shallow pan, heat oil, garlic, ginger and pepper flakes (if using) over medium-high heat for 1 minute. Add sesame seed and cook 1 minute. Add beans, shake to coat, spritz with soy sauce, cover pan and coo...veja mais Sizzling Sesame Green Beans are made by in a wide, shallow pan, heat oil, garlic, ginger and pepper flakes (if using) over medium-high heat for 1 minute. Add sesame seed and cook 1 minute. Add beans, shake to coat, spritz with soy sauce, cover pan and cook until tender-crisp (2-3 minutes). Serve hot. veja menos | |
| Skillet Ravioli and Vegetables | Christopher Ranch | Skillet Ravioli and Vegetables are made by heating 2 tablespoons oil in a large skillet over high heat. Add cauliflower, peppers, mushrooms and garlic. Stir. Cover and cook, stirring occasionally, for 5 minutes or until browned. Remove vegetables and set ...veja mais Skillet Ravioli and Vegetables are made by heating 2 tablespoons oil in a large skillet over high heat. Add cauliflower, peppers, mushrooms and garlic. Stir. Cover and cook, stirring occasionally, for 5 minutes or until browned. Remove vegetables and set aside. Add 1/4 cup of the chicken stock to the pan. Scrape pan to loosen browned bits; pour over vegetables. Add remaining 2 tablespoons oil to the skillet set over high heat. Add ravioli and Italian seasoning. Cook, stirring, for 2 minutes, or until the ravioli browns. Add wine and remaining 3/4 cup chicken stock. Cover, reduce the heat to medium and cook for about 3 minutes or until ravioli is tender and plump. Add cheese, salt, pepper, pepper flakes and reserved vegetables. Cook 1 minute or until heated through. veja menos | |
| 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 ...veja mais 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. veja menos | |
| Sliced Cake With PentaCake SL 6150, margarine+oil | Pentaor | This formulation is a recipe for dense cakes with close spongy texture and improved slice stability. It utilizes PentaCake SL 6150 at a concentration of 2.7%. | |
| Sloppy Joes | Christopher Ranch | Sloppy Joes are made by browning the meat and the onion in a large nonstick skillet over medium-high heat for 5 minutes, breaking up the meat into crumbles as it cooks. Pour the drippings out of the pan and discard. Add the garlic, jalapeno, and red peppe...veja mais Sloppy Joes are made by browning the meat and the onion in a large nonstick skillet over medium-high heat for 5 minutes, breaking up the meat into crumbles as it cooks. Pour the drippings out of the pan and discard. Add the garlic, jalapeno, and red pepper and cook 5 minutes more, stirring occasionally. Stir in the rest of the ingredients, reduce heat to low, and simmer for 5 minutes more. Place a half-cup scoop of the mixture onto each bun and serve. veja menos | |
| Slovenian Cake | Puratos | Slovenian Cake is a cake composed of pancakes and layered with vanilla mousseline. This formulation is created with the products Tegral Satin Creme Cake, Cremyvit, Chantypak and One Step Neutral Vanilla Mousse Mix. | |
| Slow Cook Vegetarian Chili | Christopher Ranch | Slow Cook Vegetarian Chili is made by mixing In a heavy skillet, sauté onions in olive oil until tender, stirring frequently. Add garlic, and cook 2 minutes. Add cumin, red pepper flakes and any additional spices you’d like; cook 2 minutes longer. Combine...veja mais Slow Cook Vegetarian Chili is made by mixing In a heavy skillet, sauté onions in olive oil until tender, stirring frequently. Add garlic, and cook 2 minutes. Add cumin, red pepper flakes and any additional spices you’d like; cook 2 minutes longer. Combine all ingredients into a 4-5 quart slow cooker. Cover, and cook on low for about 10 hours. Serve with fresh salsa, green onions, avocados, fresh tomatoes, lettuce and low-fat cheese. veja menos | |
| Slow Cooked Black-Skinned Chicken In Coconut Sauce | Christopher Ranch | Slow Cooked Black-Skinned Chicken In Coconut Sauce are made by in a small heavy-bottomed saucepan, combine chicken, stock, wine, ginger, onion, garlic, five-spice powder, and salt and pepper to taste. Bring to a gentle simmer and cook, covered, until chic...veja mais Slow Cooked Black-Skinned Chicken In Coconut Sauce are made by in a small heavy-bottomed saucepan, combine chicken, stock, wine, ginger, onion, garlic, five-spice powder, and salt and pepper to taste. Bring to a gentle simmer and cook, covered, until chicken is very tender, 1 to 11/2 hours. Remove chicken and set aside. Strain and reserve 1/2 cup of cooking liquid. Place a heavy-bottomed skillet over medium heat, and add oil. When hot, add ginger and garlic and sauté until fragrant, about 30 seconds. Stir in curry paste, tomato paste and coconut milk. Add chicken, reserved cooking liquid and a pinch of salt. Cover and bring to a gentle simmer. Add zucchini and simmer just until cooked, 1 to 2 minutes. Stir in lime juice and transfer to a serving dish. Garnish with chopped basil, and serve. veja menos | |
| Slow Cooked Elk Roast | Christopher Ranch | Slow Cooked Elk Roast are made by making 6-8 small slits in the roast and shove some crushed garlic and salt pork into each of the slits. Sometimes an elk roast comes in a couple pieces, so just sandwich the salt pork and garlic between the two large piec...veja mais Slow Cooked Elk Roast are made by making 6-8 small slits in the roast and shove some crushed garlic and salt pork into each of the slits. Sometimes an elk roast comes in a couple pieces, so just sandwich the salt pork and garlic between the two large pieces and then use some toothpicks to fasten some additional salt pork chunks on top and hold everything together. After this, it’s on to the marinade. Blend all the other ingredients together in a large bowl. Stir well and let flavors blend before adding the meat. Marinate over-night, preferably refrigerated. Turn the meat at least twice. There should be enough marinade for about five pounds of meat. Cook in the slow cooker on LOW for 8-10 hours. veja menos | |
| Slow Cooked Garlic Chicken | Christopher Ranch | Slow Cooked Garlic Chicken is made by rinsing the chicken and patting dry. Mix together the salt, paprika, and lemon pepper. Coat the chicken thoroughly with the spice mixture, adding more of the spices if needed. Place the coated chicken in the crockpot ...veja mais Slow Cooked Garlic Chicken is made by rinsing the chicken and patting dry. Mix together the salt, paprika, and lemon pepper. Coat the chicken thoroughly with the spice mixture, adding more of the spices if needed. Place the coated chicken in the crockpot and cover with the garlic and onion. Cook on low for 3-4 hours or until done. veja menos | |
| Slow Roasted Pork Shoulder | Christopher Ranch | Slow Roasted Pork Shoulder is made by seasoning the pork shoulder with salt and pepper. In a Dutch oven or casserole set over moderately high heat, heat the oil until hot. Add the pork and brown on all sides. Transfer pork to a platter and discard all but...veja mais Slow Roasted Pork Shoulder is made by seasoning the pork shoulder with salt and pepper. In a Dutch oven or casserole set over moderately high heat, heat the oil until hot. Add the pork and brown on all sides. Transfer pork to a platter and discard all but 1 tablespoon fat from pan. Add leek, carrots and celery stalks to pan and cook over moderate heat, stirring occasionally, for 5 minutes. Add garlic cloves, shallots, thyme, parsley and salt and pepper and cook the vegetables until golden. Transfer vegetables to platter. Deglaze pan with balsamic vinegar and reduce by 2/3rds. Add port and cabernet and reduce by half. Return pork and vegetables to pan, add stock and tomato paste and bring to a boil on top of the stove. Cover pan with foil and lid and transfer pan to a preheated 350 degree oven. Cook for 2 1/2 to 3 hours, or until very tender. Remove pork from oven, remove lid and loosen foil. Let cool for 1 hour in cooking liquid at room temperature or in refrigerator overnight. Discard all fat from surface and transfer pork to another pan. Strain cooking liquid and add enough to just cover pork. Bring to a boil and simmer, covered, until heated through. Meanwhile, reduce remaining cooking liquid over high heat until liquid is thick enough to coat the back of a spoon. Season with salt and pepper. Cut pork into 1 1/2-inch thick slices. Swirl butter into sauce. veja menos | |
| Slow-Roasted Garlic | Christopher Ranch | Slow-Roasted Garlic is made by preheating the oven to 350 degrees. Peel the head of garlic of all the papery skin with the exception of the very last layer. Garlic should still hold together in its original shape, but individual cloves should be visible. ...veja mais Slow-Roasted Garlic is made by preheating the oven to 350 degrees. Peel the head of garlic of all the papery skin with the exception of the very last layer. Garlic should still hold together in its original shape, but individual cloves should be visible. Rub head and inside of oven proof dish (a ramekin, custard dish will work) with butter or olive oil. Put water/stock in bottom of dish. Cover dish with foil and place in preheated oven for 45 minutes. After the 45 minutes are up, uncover the dish and bake for an additional 30 minutes. Remove garlic and dish from oven and allow to cool. After cooled, remove cloves and squeeze the roasted garlic from the cloves into a dish or container. The roasted garlic should be a light yellowy-brown and very soft and sticky. Store in the refrigerator and use in place of garlic for a milder and delicious flavor. veja menos | |
| Smoked Albacore | Christopher Ranch | Smoked Albacore is made by preheating oven to 225 degrees F. Arrange tomatoes, cut side up, on a rimmed baking sheet. Sprinkle the minced garlic and parsley on top. Drizzle with olive oil, place in the oven and roast until somewhat dry, but still pliable,...veja mais Smoked Albacore is made by preheating oven to 225 degrees F. Arrange tomatoes, cut side up, on a rimmed baking sheet. Sprinkle the minced garlic and parsley on top. Drizzle with olive oil, place in the oven and roast until somewhat dry, but still pliable, about 5 hours. Light a small amount of wood in your outdoor grill and allow it to burn thoroughly, about 30 minutes. When the wood is down to the smoky embers, transfer it to the smoker or a roasting pan that you don’t mind scorching. Place the roasting pan containing the burning wood in the oven along with the fish and allow it to smoke for about 5 to 10 minutes. Be careful not to oversmoke and thus overpower the albacore flavor. (Chef’s Note: The amount of time the fish should be smoked will vary depending on the size of your oven. Mitchell recommends experimenting to your taste.) Mix the herbes de Provence and coarse salt together. Coat the exterior of the albacore with the mixture. Heat 3 tablespoons oil in a large skillet over medium heat. Sear the fish on all sides, 3 to 4 minutes total, keeping the center rare. To serve, place a mound of white bean puree just off-center on each plate. Cut the albacore into slices and fan out around the white bean puree. Add the roasted tomatoes and drizzle pesto all around the plate. Serve with sauteed greens, asparagus, or haricots verts, if desired. veja menos | |
| Smoked Porter | Briess Malt & Ingredients Co. | Rich and complex with a subtle smoke character, this strong porter will age well for years. A great pair for cheese, game and other rich foods. (For complete brewing process see attachments) | |
| S'mores Bark | Peter's Chocolate | This is a recipe for S'mores Bark utilizing the product Peter's® Milk Chocolates Broc® with mini marshmallows and graham cracker cereal. | |
| Snowy Mountain | Puratos | Snowy Mountain is a short bread and raspberry creme cookie sandwich glazed and topped with coconut. This formulation is created with the products Tegral Satin Whole Grain Creme Cake, Belcolade Cryst-o-Fil Blanc, Harmony Sublimo Neutra and Classic Raspberr...veja mais Snowy Mountain is a short bread and raspberry creme cookie sandwich glazed and topped with coconut. This formulation is created with the products Tegral Satin Whole Grain Creme Cake, Belcolade Cryst-o-Fil Blanc, Harmony Sublimo Neutra and Classic Raspberry. veja menos | |
| 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 f...veja mais 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. veja menos | |
| Soft Kaiser Rolls | Puratos | Soft Kaiser Rolls is a bread roll recipe that is shaped into the typical shape of kaiser rolls. This formulation is created with the products S500 Red, Puraslim, Intens Fresh 1-40 and Sapore Panarome. | |
| Soft Rolls | Puratos | Soft Rolls is a bread recipe that is shaped into round rolls. The soft rolls can be brushed or sprayed with egg wash for a glossy shine. In that case, no steam is required. Using the Soft'r Intens Fresh will prolong the freshness of these rolls. This form...veja mais Soft Rolls is a bread recipe that is shaped into round rolls. The soft rolls can be brushed or sprayed with egg wash for a glossy shine. In that case, no steam is required. Using the Soft'r Intens Fresh will prolong the freshness of these rolls. This formulation is created with the products S500 Red, Puraslim, Sapore Rigoletto, Intens Fresh 1-40 and Intens Short. veja menos | |
| Soft Serve Ice Cream | MP Gokyo Food & Chemical Co., Ltd. | GLYLOID® 2A, Tamarind seed gum, works as a Locust bean gum replacement and provides cost and sensory advantage in soft-serve ice cream. It gives a rich mouthfeel, superior shape retention, and good flavor release. | |
| Soft Serve Ice Cream SMP replacement | Arla Foods Ingredients | Nutrilac® offers a variety of advantages in soft serve ice cream as it is easy to dissolve and gives a low protein solution with a good mouth feel. The final product will have a smooth and dry apperance, a slow meltdown, and a high quality flavour release...veja mais Nutrilac® offers a variety of advantages in soft serve ice cream as it is easy to dissolve and gives a low protein solution with a good mouth feel. The final product will have a smooth and dry apperance, a slow meltdown, and a high quality flavour release. veja menos | |
| Sopa de Lima | Christopher Ranch | Sopa de Lima is made by first cutting the tortillas into 1/4-inch strips. Heat the oil in a medium skillet and, when very hot, fry the tortilla strips, in small batches, until lightly golden and crisp, 30 seconds to 1 minute. Transfer to paper towel lined...veja mais Sopa de Lima is made by first cutting the tortillas into 1/4-inch strips. Heat the oil in a medium skillet and, when very hot, fry the tortilla strips, in small batches, until lightly golden and crisp, 30 seconds to 1 minute. Transfer to paper towel lined plate to drain. Season with salt, to taste. Repeat until all tortilla strips have been fried. Set fried tortilla strips aside and reserve the vegetable oil. Transfer 1 tablespoon of the reserved cooking oil to a large saucepan and add the chopped onion, celery, carrot, and jalapeno pepper. Cook over medium-high heat, stirring occasionally, until vegetables have softened, about 4 minutes. Add the garlic, bay leaf, and Mexican oregano and cook, stirring, for 1 minute. Add the tomato and season lightly with salt. Cook, stirring, until the tomato is softened and has released its liquid and the mixture is nearly dry, 4 to 5 minutes. Add the chicken stock and chicken breasts and bring to a boil. Reduce heat to a slow simmer and cook until the chicken is just cooked through, 12 to 15 minutes. Remove chicken from the soup and set aside until cool enough to handle. Allow soup to continue simmering. When the chicken has cooled a bit, shred into bite size pieces and return to the pot along with the green onions and lime juice. Cook for 5 minutes, or until the chicken is heated through and the soup is hot. Season the soup, to taste, with salt and ladle the soup into wide soup bowls, with a handful of tortilla strips added to each. veja menos | |
| Sour Cream & Poppy Seed Truffle | Peter's Chocolate | This is a recipe for Sour Cream & Poppy Seed Truffle utilizing the products Peter's® Icecap® Caps White Icecap® and Peter's® Original™ White Chocolate with sour cream and poppy seeds. | |
| Sour Dough Bread | Abel & Schafer | This is a recipe for baking Sour Dough Bread using Sour Dough 10% Base. | |
| Sourdough Bread Fidelio | Puratos | Sourdough Bread Fidelio is a bread recipe that has diamond cuts baked into the crust. This formulation is created from the products S500 Red, Intens Fresh 1-40 and Sapore Fidelio. | |
| Southern-Style Coconut Custard Pie | International Coconut Corp. | Southern-Style Coconut Custard Pie is made by combining sugar, unsalted butter, eggs, sweetened flaked coconut, whole milk, evaporated milk, vanilla extract, and flour in a pie crust. | |
| Southwest Steak and Beans | Christopher Ranch | Southwest Steak and Beans are made by trimming excess fat from steak. Place onions and garlic in bottom of 3-4 quart slow cooker and top with steak. Mix salsa, oregano, chili powder, salt, and pepper in small bowl and pour over meat. Top with drained blac...veja mais Southwest Steak and Beans are made by trimming excess fat from steak. Place onions and garlic in bottom of 3-4 quart slow cooker and top with steak. Mix salsa, oregano, chili powder, salt, and pepper in small bowl and pour over meat. Top with drained black beans.;Cover slow cooker and cook on low for 7-9 hours until meat is tender. Remove meat from slow cooker and slice into thin strips against the grain. Turn heat to high and return beef to slow cooker along with sliced peppers. Cover and cook on high for 30 minutes, until peppers are tender. Serve with rice. veja menos | |
| Southwest Tequila Marinade | Christopher Ranch | Southwest Tequila Marinade is prepared by combining all ingredients and mixing well. Store refrigerated in an airtight container. Mariante seafood for about 1 hour poultry for about 2 hours and other meats for up to 4 hours. | |
| Soy Garlic Marinade | Christopher Ranch | Soy Garlic Marinade is a marinade made by combining minced garlic cloves, olive oil, soy sauce, ketchup, vinegar, and pepper. | |
| Soy Garlic Steak | Christopher Ranch | Soy Garlic Steak is prepared by mixing ingredients. Marinate steak 2 hours covered in refrigerator. Baste with marinade while broiling. | |
| Spa Apple Cake & Muffins | Abel & Schafer | This is a recipe for baking Spa Apple Cake & Muffins using Spa Apple Cake & Muffin Mix. | |
| Spa Banana Cake & Muffins | Abel & Schafer | This is a recipe for baking Spa Banana Cake & Muffins using Spa Banana Cake & Muffin Mix. | |
| Spa Chocolate Cake & Muffins | Abel & Schafer | This is a recipe for baking Spa Chocolate Cake & Muffins using Spa Chocolate Cake & Muffin Mix. | |
| Spa Coconut Cake & Muffins | Abel & Schafer | This is a recipe for baking Spa Coconut Cake & Muffins using Spa Coconut Cake & Muffin Mix. | |
| Spa Gingerbread Cake & Muffins | Abel & Schafer | This is a recipe for baking Spa Gingerbread Cake & Muffins using Spa Gingerbread Cake & Muffin Mix. | |
| Spa Lemon Cake & Muffins | Abel & Schafer | This is a recipe for baking Spa Lemon Cake & Muffins using Spa Lemon Cake & Muffin Mix. | |
| Spa Orange Cake & Muffins | Abel & Schafer | This is a recipe for baking Spa Orange Cake & Muffins using Spa Orange Cake & Muffin Mix. | |
| Spa Vanilla Cream Cake & Muffins | Abel & Schafer | This is a recipe for baking Spa Vanilla Cream Cake & Muffins using Spa Vanilla Cream Cake & Muffin Mix. |
