| Spaghettini with Artichokes, Mint, and Garlic | Christopher Ranch | Spaghettini with Artichokes, Mint, and Garlic is made by peeling and trimming the artichokes, leaving the stems intact. ;Place in acidulated water. Place the olive oil and garlic cloves in a 12 to 14-inch pan and place over medium high heat. Cook until th...展开 Spaghettini with Artichokes, Mint, and Garlic is made by peeling and trimming the artichokes, leaving the stems intact. ;Place in acidulated water. Place the olive oil and garlic cloves in a 12 to 14-inch pan and place over medium high heat. Cook until the garlic is light golden brown. Drain the artichokes and place in a pan with the garlic and cook until tender (occasionally spritzing with wine, when necessary, to slow the cooking), about 10 minutes. Add the chili flakes and mint, stir through, season with salt and pepper and set aside. Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the spaghettini according to the package directions, until tender yet al dente. Drain the spaghettini and toss into the pan with the artichokes. Toss all over high heat 1 minute, then divide evenly among four warmed pasta bowls and serve immediately. 收起 | |
| Spanish Garlic Soup | Christopher Ranch | Spanish Garlic Soup is prepared by heating olive oil in a large soup pot. Add onion and garlic, cook over medium heat for 10-12 minutes. The onion and garlic will begin to caramelize. Add the wine and continue to cook for 10 minutes. Add the stock and bay...展开 Spanish Garlic Soup is prepared by heating olive oil in a large soup pot. Add onion and garlic, cook over medium heat for 10-12 minutes. The onion and garlic will begin to caramelize. Add the wine and continue to cook for 10 minutes. Add the stock and bay leaf. Bring to a boil, reduce the heat, and simmer for 30 minutes. Add the bread cubes and allow the sour to sit without heat for 10 minutes. Remove the bay leaf. Using a hand held blender, puree until smooth. Add the cream and adjust the seasonings. Serve in a large shallow bowl. Garnish with the cheese. 收起 | |
| Spanish Stew | Christopher Ranch | Spanish Stew is made by removing the meat from the bone and dice into 1-inch cubes. Mix the flour, chile powder, cumin and salt in a bowl. Toss the meat in the seasoned flour. Preheat a saucepot over high heat. Add olive oil, meat, bones and brown very we...展开 Spanish Stew is made by removing the meat from the bone and dice into 1-inch cubes. Mix the flour, chile powder, cumin and salt in a bowl. Toss the meat in the seasoned flour. Preheat a saucepot over high heat. Add olive oil, meat, bones and brown very well for 10 minutes. Drain some of the oil leaving approximately 1/4 cup left in the pan. Add 6 cloves garlic and cook until almost brown, about a minute. Stir in the onions and the peppers. Cover and steam for 5 minutes. Add the grape tomatoes, canned tomatoes and 2 cups wine. Bring to a simmer. Add the olives, capers, salt pepper and thyme. Cover and simmer for 45 minutes until meat is tender. Trim the outer leaves from the cauliflower. In a small pot just large enough to hold the vegetable add 1/4 cup olive oil and over medium heat add the cauliflower. Season with salt and add 1/2 cup wine. Cover and steam for 5 minutes. When wine is evaporated add butter, 1 tablespoon garlic and chile flakes. Turn every minute cover until tender. Boil the egg noodles in salted water. Toss with the scallions and drizzle with olive oil. Serve with stew. 收起 | |
| Spareribs a la Gilroy | Christopher Ranch | Spareribs a la Gilroy are made by in a bowl, combine all ingredients except ribs and mix well. Place ribs in shallow dish, pour mixture over and turn ribs to coat. Marinate for 2 hours, covered, turning them about every 15 minutes. Place ribs in one layer...展开 Spareribs a la Gilroy are made by in a bowl, combine all ingredients except ribs and mix well. Place ribs in shallow dish, pour mixture over and turn ribs to coat. Marinate for 2 hours, covered, turning them about every 15 minutes. Place ribs in one layer on rack over shallow baking pan in 450 degree oven. Pour boiling water to 1 inch in bottom of pan. Brush ribs with marinade and bake for 30 minutes. Turn ribs, brush with more marinade. Reduce heat to 350 degrees and continue baking for 45 minutes, turning ribs once more. Transfer ribs to board and chop into 3-inch lengths. 收起 | |
| Speculoos Mendiants | Peter's Chocolate | This is a recipe for Speculoos Mendiants utilizing the product Peter's® Original™ White Chocolate with speculoos cookies, dried apricots, dried dates, pistachios, and hazelnuts. | |
| Spiced Charred Flank Steak with Roasted Garlic Aioli | Christopher Ranch | Make the aioli: Combine garlic and oil in a baking pan. Bake at 350 degrees for 10 to 12 minutes, or until brown and tender. Mash garlic with a fork in a bowl. Mix well with mayonnaise, chives, lemon juice, salt and pepper. Chill. Make the steak: combine ...展开 Make the aioli: Combine garlic and oil in a baking pan. Bake at 350 degrees for 10 to 12 minutes, or until brown and tender. Mash garlic with a fork in a bowl. Mix well with mayonnaise, chives, lemon juice, salt and pepper. Chill. Make the steak: combine paprika, garlic powder, onion powder, salt and pepper in a small bowl. Rub into steak and place in a shallow bowl. Chill for 1 hour. Heat grill until coals are glowing. Place steak on grill 5 to 6 inches above the coals. Grill for 5 to 6 minutes per side for medium. Slice the steak diagonally 1/4-inch thick. Place slices on a warm platter and serve with aioli. 收起 | |
| Spicy Cherry Truffles | Peter's Chocolate | This is a recipe for Spicy Cherry Truffles utilizing the products Peter's® Milk Chocolates Ultra® and Peter's® Semisweet Chocolates Burgundy® with heavy cream, chili flavor, and black cherry flavor. | |
| Spicy Garlic Green Beans | Christopher Ranch | Spicy Garlic Green Beans are made by In a skillet, bringing water and green beans to a simmer. Cook, uncovered until water evaporates. Drizzle in sesame oil and stir in garlic and red pepper flakes. Toss to coat and cook for 1 minute. Serve hot or cold. | |
| Spicy Garlic Shrimp | Christopher Ranch | Spicy Garlic Shrimp is made by heating a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink...展开 Spicy Garlic Shrimp is made by heating a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan. 收起 | |
| Spicy Marinated Shrimp and Garlic | Christopher Ranch | Spicy Marinated Shrimp and Garlic is prepared by heating olive oil in a wide heavy skillet. Add all ingredients except the shrimp and parsley. Cook gently stirring occasionally for 15 minutes. Raise heat and stir in the shrimp. Cook tossing the shrimp ...展开 Spicy Marinated Shrimp and Garlic is prepared by heating olive oil in a wide heavy skillet. Add all ingredients except the shrimp and parsley. Cook gently stirring occasionally for 15 minutes. Raise heat and stir in the shrimp. Cook tossing the shrimp constantly in the hot oil until they just turn pink and begin to curl. 收起 | |
| Spicy Seafood Marinera | Christopher Ranch | Spicy Seafood Marinera is made by in a large Dutch oven or stock pot heat olive oil over medium heat. Fry the garlic until just turning brown. Add the shrimp, scallops, squid, hot red peppers, and spices stirring constantly to insure all seafood are cover...展开 Spicy Seafood Marinera is made by in a large Dutch oven or stock pot heat olive oil over medium heat. Fry the garlic until just turning brown. Add the shrimp, scallops, squid, hot red peppers, and spices stirring constantly to insure all seafood are covered with the garlic and spice. Add the mussels and the Tomato and Marinara sauces. Bring to a boil. Reduce heat slightly, constantly stirring until the mussels open. (Approx. 10 to 15 minutes). Discard any mussels that do not open. Serve over your favorite pasta. 收起 | |
| Spinach-Cheese Casserole | Christopher Ranch | Spinach-Cheese Casserole is made by preheating the oven to 350 degrees. Lightly grease a 13 x 9-inch baking dish. Drain the spinach well. If using onion and garlic, sauté them first in 2 tablespoons of the melted butter. Mix the spinach, eggs, butter, cot...展开 Spinach-Cheese Casserole is made by preheating the oven to 350 degrees. Lightly grease a 13 x 9-inch baking dish. Drain the spinach well. If using onion and garlic, sauté them first in 2 tablespoons of the melted butter. Mix the spinach, eggs, butter, cottage cheese, flour, and cheese in a large mixing bowl. Add the onions and garlic, if desired. Season with salt and pepper. Pour all into the prepared dish, and bake for 1 hour. 收起 | |
| Split Pea and Ham Hock Soup | Christopher Ranch | Split Pea and Ham Hock Soup is made by In a stock pot, render the bacon until crispy, remove the bacon leaving the fat. Saute the onions, shallots, carrots, celery and garlic, for 2 to 3 minutes. Add the stock, peas and ham hock. Bring to a fast boil, the...展开 Split Pea and Ham Hock Soup is made by In a stock pot, render the bacon until crispy, remove the bacon leaving the fat. Saute the onions, shallots, carrots, celery and garlic, for 2 to 3 minutes. Add the stock, peas and ham hock. Bring to a fast boil, then reduce to a simmer. Cook for 1 hour or until the peas are tender. Remove the ham hock and dice the meat. Set aside. Whisk in small amounts of the heavy cream to prevent from breaking and simmer for 2 minutes. With a hand held blender puree the soup until smooth. Season with salt and pepper. Add the diced ham hocks and garnish with the whole split peas and fresh black pepper. 收起 | |
| Sponge Cakes Extended sponginess, with PentaCake ESP 6650 | Pentaor | This formulation is a recipe for extra spongy muffins and cupcakes which can be filled after baking. It utilizes the product PentaCake ESP 6650 at a concentration of 3.5%. | |
| Sponge Cakes Extended sponginess, with PentaCake ESP 6670, 10% oil | Pentaor | This formulation is a recipe for high volume fluffy sponge cakes, custard cakes, and soft cookies. PentaCake ESP 6670 helps promote extended sponginess. | |
| Sponge Cakes With PentaCake SP 6600 | Pentaor | This formulation is a recipe for Sponge Cakes with PentaCake SP 6600. It produces sponge muffins and cupcakes that can be filled after baking, such as custard cakes, small bar-cakes, and "teddy bear" cakes. | |
| Sponge Candies | Peter's Chocolate | This is a recipe for Sponge Candies utilizing the product Peter's® Milk Chocolates Ultra® with sugar, corn syrup, water, baking soda, honey, salt, and ground cardamom. | |
| Spring Vegetable Blanquette | Christopher Ranch | Spring Vegetable Blanquette is made by putting unpeeled onions in a small saucepan with enough water to cover, bring to a boil, and cook for 1 minute. Drain, rinse under cold water, and drain again. Peel onions. Trim and peel asparagus stalks, cut off tip...展开 Spring Vegetable Blanquette is made by putting unpeeled onions in a small saucepan with enough water to cover, bring to a boil, and cook for 1 minute. Drain, rinse under cold water, and drain again. Peel onions. Trim and peel asparagus stalks, cut off tips, and cut stalks into 1-inch lengths. Cook asparagus in 2 quarts of boiling, salted water for 2 minutes. Drain and refresh under cold water. Trim carrots, cutting any large ones in half crosswise. Quarter the mushrooms. Shell the peas. Bring stock and 1/2 cup water to a boil in a medium saucepan. Add the carrots, cover, and simmer over medium heat until just tender, about 12 minutes. With a slotted spoon, remove carrots from the pan and put in a large bowl. Add mushrooms and onions to pan, cover, and simmer until onions are just tender, about 10 minutes. Transfer mushrooms and onions to the bowl. Add the peas to the saucepan, bring to a boil, and cook, uncovered, just until tender, about 4 minutes. (Cook 1 minute if using frozen peas.) Transfer peas to the bowl, and drain any liquid from the bowl into the saucepan. Please refer to pdf for entire recipe. 收起 | |
| Sprouted Grain Baguette | Puratos | Sprouted Grain Baguette is a baguette that is a decorated by being cut across the top. This formulation is created with the products Intens Fresh 1-40 and Sapore Softgrain Sprouted. | |
| Squash Soup | Christopher Ranch | Squash Soup is made by preheating the oven to 350 degrees. Cut the squashes in half, lengthwise and remove the seeds. Season the squash with salt and white pepper. Place the halved squashes, skin side down, in a shallow roasting pan. ;Place one tablespoon...展开 Squash Soup is made by preheating the oven to 350 degrees. Cut the squashes in half, lengthwise and remove the seeds. Season the squash with salt and white pepper. Place the halved squashes, skin side down, in a shallow roasting pan. ;Place one tablespoon of butter and 1 tablespoon of molasses in the center of each squash. Arrange the carrots, parsnips, onions, and garlic cloves around the squash. ;Pour 1 cup of the wine and 1 cup of the stock in the pan, cover with foil, and bake for 2 hours. ;Remove from the oven and cool the vegetables for 5 minutes. Scoop the flesh out of each squash and place in large sauce pot. Discard the skin. Place the other roasted vegetables and the cooking liquid in the pot. Add the remaining wine and chicken stock to the pot. ;Bring the liquid up to a boil and reduce to a simmer. Season with allspice, salt and pepper. Simmer the soup for 10 minutes. ;Remove from the heat. ;Using a hand-held blender, puree the soup until smooth. Return the soup to butter. ;When the butter has melted, saute the spaghetti squash for 2 minutes. Add the parsley. Season with salt and pepper. Ladle the soup in a shallow bowl. ;Garnish the soup with the Sauteed spaghetti squash, creme fraiche, and chives. 收起 | |
| Standard Ice Cream Nutrilac®IC-1590 | Arla Foods Ingredients | Nutrilac®IC-1590 offers you the opportunity to replace skimmed milk powder with a 15% protein solution in standard ice cream, which results in a more warm eating, creamier end product with a percieved sweeter taste. | |
| Star Cookies | Puratos | Star Cookies is a cookie recipe made with almond powder and cut into the shape of stars then made into a cookie sandwich with raspberry fillings and sprinkled with powdered sugar. This formulation is created with the product Tegral Satin Creme Cake, | |
| Steamed Clams | Christopher Ranch | Steamed Clams are made by washing the clams thoroughly and remove any blemishes. They should have no odor. Heat oil in a large saucepan (with a cover) over medium heat and cook garlic and onion until translucent. Add the wine and let cook for a couple of ...展开 Steamed Clams are made by washing the clams thoroughly and remove any blemishes. They should have no odor. Heat oil in a large saucepan (with a cover) over medium heat and cook garlic and onion until translucent. Add the wine and let cook for a couple of minutes to combine the flavors. Add the clams and clam juice (or water) and cover the pan for about 10 minutes until the clams open. Discard any clams that do not open and remove clams to serving bowls. Season the juices in the pan with salt and pepper to make a sauce. Pour the sauce and melted butter over the clams. 收起 | |
| Steamed Mussels with Orange Fennel and Garlic | Christopher Ranch | Steamed Mussels with Orange Fennel and Garlic are made by peeling with a vegetable peeler remove three 3- by 1/2-inch strips orange zest. Cut remaining peel and pith from orange with a sharp knife and discard. Cut out fruit sections from between membranes...展开 Steamed Mussels with Orange Fennel and Garlic are made by peeling with a vegetable peeler remove three 3- by 1/2-inch strips orange zest. Cut remaining peel and pith from orange with a sharp knife and discard. Cut out fruit sections from between membranes, discarding membranes, and finely chop enough fruit to measure 1/3 cup, reserving remaining fruit for another use. In a large saucepan cook garlic paste, shallots, chopped fennel, and fennel seeds in butter over moderate heat, stirring, until chopped fennel is softened, about 5 minutes. Stir in wine and zest and boil 1 minute. Add broth and return to a boil. Add mussels and cook, covered, with a tight-fitting lid, over high heat, checking them every minute, 3 to 8 minutes, transferring them as they open with a slotted spoon to a serving bowl. (Discard any mussels that are unopened after 8 minutes.) Stir into broth chopped orange, parsley, and salt and pepper to taste and spoon over mussels. Serve with crusty bread. 收起 | |
| Steamed Snapper with Ginger and Light Soy Sauce | Christopher Ranch | Steamed Snapper with Ginger and Light Soy Sauce is made by greasing the dish with the sunflower oil, so that the fish won’t stick to it. Place fish in a dish for steaming. Pour water and soy sauce. Place in steamer and cook for 20 mins until fish meat is ...展开 Steamed Snapper with Ginger and Light Soy Sauce is made by greasing the dish with the sunflower oil, so that the fish won’t stick to it. Place fish in a dish for steaming. Pour water and soy sauce. Place in steamer and cook for 20 mins until fish meat is almost cooked. Add the ginger, coriander, chinese parsley, chili, carrot and sprinkle them all over the fish. Steam another 5 minutes. Do ensure you don’t over-steam the fish or you will be eating steamed fish that is not as good as it’s supposed to. Lastly, sprinkle the fried shallots and serve while still hot. Best served with jasmine rice. 收起 | |
| Stewed Peppers with Garlic, Onions, and Tomatoes | Christopher Ranch | Stewed Peppers with Garlic, Onions, and Tomatoes are made by heating oil in a large, nonstick skillet (or heavy casserole) over medium heat, and add onion. Cook, stirring until tender – about 5 minutes – and add garlic and peppers. Cook, stirring often, f...展开 Stewed Peppers with Garlic, Onions, and Tomatoes are made by heating oil in a large, nonstick skillet (or heavy casserole) over medium heat, and add onion. Cook, stirring until tender – about 5 minutes – and add garlic and peppers. Cook, stirring often, for 5 minutes, and add ½ tsp. salt. Continue to cook another 5 minutes, until peppers are tender. Add tomatoes, thyme, salt and pepper, and bring to a simmer. Continue to simmer, stirring from time to time, until tomatoes have cooked down; about 10 minutes. Cover, reduce heat, and simmer over low heat for another 15-20 minutes (maybe longer), stirring from time to time, until the mixture is thick and fragrant. Taste, and adjust seasonings. Serve as a side dish; as a topping for pizza, pasta, polenta, rice or bruschetta; as a filling for an omelet or stir into scrambled eggs. 收起 | |
| Stir-Fried Beef and Broccoli | Christopher Ranch | Stir Fired Beef and Broccoli is made by combining the garlic, ginger, vinegar, soy sauce, hoisin sauce and honey. Mix well and set aside until ready to use. Preheat a wok or a large skillet. Once it has reached a medium heat, add 1/2 of the peanut oil. Dr...展开 Stir Fired Beef and Broccoli is made by combining the garlic, ginger, vinegar, soy sauce, hoisin sauce and honey. Mix well and set aside until ready to use. Preheat a wok or a large skillet. Once it has reached a medium heat, add 1/2 of the peanut oil. Dredge the beef in the cornstarch, lightly shake off any excess cornstarch and add 1/2 of the beef to the pan. Cook for 2 to 3 minutes. Add 1/2 of the broccoli to the pan and shake frequently. Add 1/2 of the sauce and stir to evenly coat the beef and broccoli. Cook until the sauce thickens about 5 minutes. Repeat the process with the other half of the ingredients. Serve immediately with steamed white rice. *It will be easier to slice the beef in thin strips if it has been partially frozen. Chef’s Note: this may be able to be done in 1 batch if using a very large wok or skillet. 收起 | |
| Stir-Fried Pork | Christopher Ranch | Stir-Fried Pork is made by using a sharp knife or a cleaver, trim away any fat or gristle from the pork. Cut the meat across the grain into slices about 1/8-inch thick. Then cut the slices, with the grain, into matchstick-size shreds about 1 1/2 inches lo...展开 Stir-Fried Pork is made by using a sharp knife or a cleaver, trim away any fat or gristle from the pork. Cut the meat across the grain into slices about 1/8-inch thick. Then cut the slices, with the grain, into matchstick-size shreds about 1 1/2 inches long, and place in a bowl. Add the Marinade ingredients and toss lightly to coat. Cover with plastic wrap and let marinate for at least 1 hour in the refrigerator, or overnight. Combine the Sauce ingredients and stir to dissolve the sugar. Heat a wok or a skillet, add the oil, and heat until very hot. Add the pork shreds and stir-fry over high heat, stirring continuously, until the meat loses its raw color and separates. Remove with a handled strainer or a slotted spoon and drain in a colander. Clean out the pan. Arrange the leeks in a mound on a platter, making a slight indentation in the center for the meat. Reheat the pan, add the sauce mixture, and heat, stirring continuously, until thickened. Add the cooked meat, toss lightly to coat, and spoon over the leeks. Toss the leeks and pork lightly before spooning the mixture into the Mandarin pancakes or flour tortillas. 收起 | |
| Stir-Fry Chicken with Garlic Sauce | Christopher Ranch | Stir-Fry Chicken with Garlic Sauce is prepared by combining garlic, soy sauce, water, honey, 1 tablespoon of oil, cornstarch and pepper. Stir chicken into marinade and mix to coat. Cover and refrigerate at least 2 hours, stirring once to twice. In large s...展开 Stir-Fry Chicken with Garlic Sauce is prepared by combining garlic, soy sauce, water, honey, 1 tablespoon of oil, cornstarch and pepper. Stir chicken into marinade and mix to coat. Cover and refrigerate at least 2 hours, stirring once to twice. In large skillet, heat remaining oil. Using slotted spoon, transfer chicken to skillet. Stir-fry about 5 minutes. Add reserved marinade, continue to cook and stir about 30 seconds until thickened. Remove to platter. Garnish with green onion. Serve with snow peas if desired. 收起 | |
| Strata Garliata | Christopher Ranch | Strata Garliata is prepared by brushing bread slices with butter and cut in half. Arrange 1/3 of the slices in the bottom of a large casserole dish. Spread 1/3 of cheese, parsley, ham or shrimp over the bread slices and repeat to form three layers. Thorou...展开 Strata Garliata is prepared by brushing bread slices with butter and cut in half. Arrange 1/3 of the slices in the bottom of a large casserole dish. Spread 1/3 of cheese, parsley, ham or shrimp over the bread slices and repeat to form three layers. Thoroughly combine the rest of the ingredients using a blender or food processor. Pour over the casserole, cover and refrigerate overnight. The next day, bake uncovered at 350º for 50 to 60 minutes or until toothpick comes out clean. Sprinkle with remaining chopped Green Garlic and let set about 10 minutes before cutting. 收起 | |
| Strata with Cipolline Onions and Arugula | Christopher Ranch | Strata with Cipolline Onions and Arugula is made by In a pan sauté over medium heat, warm 1/2 tbsp. of the olive oil. Add the arugula and sauté until just wilted, 2 to 3 minutes. Drain in a colander. In the same sauté pan over medium heat, warm the remain...展开 Strata with Cipolline Onions and Arugula is made by In a pan sauté over medium heat, warm 1/2 tbsp. of the olive oil. Add the arugula and sauté until just wilted, 2 to 3 minutes. Drain in a colander. In the same sauté pan over medium heat, warm the remaining 1 tbsp. oil. Add the onions and sauté until caramelized, about 15 minutes. Add the garlic and sauté until aromatic, about 1 minute. Remove from the heat. In a large bowl, whisk together the eggs, half-and-half, cheese, salt and pepper. Stir in the bread, arugula and onions. Transfer to a braiser, cover and refrigerate for at least 1 hour or up to overnight. Preheat an oven to 350ºF. Uncover the strata and transfer to the oven. Bake until golden brown and cooked through, about 1 hour. Let stand for 5 minutes before serving. 收起 | |
| Strawberry Chocolate Origin Verrine | Puratos | Strawberry Chocolate Origin Verrine is a chocolate confectionery that is layered with chocolate mousse and strawberry filling and decorated with ganache. This formulation is created with the products Belcolade Noir Collection Costa Rica 64, Chantypak, Fru...展开 Strawberry Chocolate Origin Verrine is a chocolate confectionery that is layered with chocolate mousse and strawberry filling and decorated with ganache. This formulation is created with the products Belcolade Noir Collection Costa Rica 64, Chantypak, Fruitfil Strawberry Filling and Belcolade Ganache. 收起 | |
| Strawberry Chocolate Selection Verrine | Puratos | Strawberry Chocolate Selection Verrine is a chocolate confectionery that is layered with strawberry filling, whipped chocolate cream, and topped with chocolate ganache and chocolate shavings. This formulation is created with the products Belcolade Noir Se...展开 Strawberry Chocolate Selection Verrine is a chocolate confectionery that is layered with strawberry filling, whipped chocolate cream, and topped with chocolate ganache and chocolate shavings. This formulation is created with the products Belcolade Noir Selection 55, Chantypak, Fruitfil Strawberry Filling, Belcolade Ganache and Chocolante Dark Chocolate Shavings. 收起 | |
| Strawberry Cordials | Peter's Chocolate | This is a recipe for Strawberry Cordials utilizing the product Peter's® Milk Chocolates Maridel™ with frozen whole strawberries, fondant sugar, corn syrup, lemon juice, and invertase. | |
| Strawberry Cucumber Cooler | Northwest Naturals | Strawberry Cucumber Cooler is a formulation of Northwest Naturals Strawberry Cucumber Concentrate Blend combined with tea, water, ice and vodka in a cocktail shaker. | |
| Strawberry Daiquiri Push Pop | Puratos | Strawberry Daiquiri Push Pop is a strawberry cream dessert that has diced strawberries mixed into it as well as rum flavor and triple sec. Cream is piped into a push pop and allowed to set. This formulation is created with the products Tegral Satin Creme ...展开 Strawberry Daiquiri Push Pop is a strawberry cream dessert that has diced strawberries mixed into it as well as rum flavor and triple sec. Cream is piped into a push pop and allowed to set. This formulation is created with the products Tegral Satin Creme Cake, Chantypak, One Step Neutral Vanilla Mousse Mix and Fruitfil Strawberry Filling. 收起 | |
| Strawberry Lemon Thyme Truffle | Peter's Chocolate | This is a recipe for Strawberry Lemon Thyme Truffle utilizing the products Peter's® Original™ White Chocolate and Peter's® Semisweet Chocolates Lenoir™ with heavy cream, lemon juice, lemon zest, strawberry puree, and fresh thyme. | |
| Strawberry Lemon Thyme Truffles | Peter's Chocolate | This is a recipe for Strawberry Lemon Thyme Truffles utilizing the products Peter's® Original™ White Chocolate and Peter's® Semisweet Chocolates Burgundy® with strawberry puree, heavy cream, fresh thyme, fresh lemon juice, and lemon zest. | |
| Strawberry Rhubarb Cups | Peter's Chocolate | This is a recipe for Strawberry Rhubarb Cups utilizing the products Peter's® Milk Chocolates Broc®, Peter's® Icecap® Caps White Icecap®, and Peter's® Semisweet Chocolates Burgundy® with lemon juice, fresh or frozen strawberries, red rhubarb, heavy cream, ...展开 This is a recipe for Strawberry Rhubarb Cups utilizing the products Peter's® Milk Chocolates Broc®, Peter's® Icecap® Caps White Icecap®, and Peter's® Semisweet Chocolates Burgundy® with lemon juice, fresh or frozen strawberries, red rhubarb, heavy cream, and dairy butter. 收起 | |
| Strawberry Shortcake | Puratos | Strawberry Shortcake is a yellow layer cake that is layered alternately with whipped icing and strawberries and decorated with strawberries. This formulation uses the products Chantypak and Tegral Satin Yellow Layer Cake. | |
| Strawberry Shortcake Truffles | Puratos | Strawberry Shortcake Truffles are white chocolate cake balls that can be served on or off a stick. This cake ball also have a taste of strawberry and white cake mix. This formulation is created with the products Belcolade Crys-o-Fil Blanc, Classic Strawbe...展开 Strawberry Shortcake Truffles are white chocolate cake balls that can be served on or off a stick. This cake ball also have a taste of strawberry and white cake mix. This formulation is created with the products Belcolade Crys-o-Fil Blanc, Classic Strawberry, Chocolante White, and Chocolante White Shavings. 收起 | |
| Stuffed Baby Capsicums | Christopher Ranch | Stuffed Baby Capsicums are made by preheating the oven to 180 degrees. Chargrill or roast the baby capsicums lightly sprayed with extra virgin olive oil (or deseed first) until skins are blackened. Place in a freezer bag for a few minutes, to enable easie...展开 Stuffed Baby Capsicums are made by preheating the oven to 180 degrees. Chargrill or roast the baby capsicums lightly sprayed with extra virgin olive oil (or deseed first) until skins are blackened. Place in a freezer bag for a few minutes, to enable easier removal of the skins. Gently fry the shallots, garlic and sausage in olive oil. If using dried italian herbs, they can go into the pan at this stage. Fry until the onions have softened. Remove to a bowl and add cheeses to the hot onion mixture. If using fresh herbs, add these now. Peel and deseed the capsicums. Be gentle here as they are soft and hard to handle. Place in a gratin dish or small baking pan, and fill the hollowed capsicums with the stuffing mixture. Bake in oven for about 10 minutes or until the cheese has melted. Serve as a side for main meals or as part of an antipasto platter. 收起 | |
| Stuffed Cippolline Onions | Christopher Ranch | Stuffed Cippolline Onions are made by peeling and coring cippolline. Melt 2 tablespoons butter in sauté pan. Sauté half of the cipolline onions for about 10 minutes and remove to sprayed large baking dish. Melt 2 tablespoons butter in pan and sauté remain...展开 Stuffed Cippolline Onions are made by peeling and coring cippolline. Melt 2 tablespoons butter in sauté pan. Sauté half of the cipolline onions for about 10 minutes and remove to sprayed large baking dish. Melt 2 tablespoons butter in pan and sauté remaining cipolline onions. Add these to the baking dish. Sprinkle the cipolline onions with sugar. Spoon currant jelly into center of each cipolline onion. Melt remaining butter with sherry and pour over top. Cover with foil and bake at 350 degrees for 45 minutes. Remove foil, continue baking until tender and syrup begins to form. Serve immediately. 收起 | |
| Stuffed Clam | Christopher Ranch | Stuffed Clam is made by putting the clams in a large kettle with the water, cook over moderate heat, covered, just until the shells open. Remove from heat, and when cool enough to handle, pluck the whole clams from the shells, save half the shells. Blend ...展开 Stuffed Clam is made by putting the clams in a large kettle with the water, cook over moderate heat, covered, just until the shells open. Remove from heat, and when cool enough to handle, pluck the whole clams from the shells, save half the shells. Blend together the butter, garlic, parsley, and bread crumbs. Set each clam back into a half shell and spread with about 1 tsp of the butter mixture. Arrange filled shells side by side in a shallow baking pan. (You can do this much ahead, cover and refrigerate until ready to serve). Broil clams 4 inches from heat source until lightly browned, takes 3-4 minutes. 收起 | |
| Stuffed Cuttlefish | Christopher Ranch | Stuffed Cuttlefish is made by In a medium bowl, combine the chopped cuttlefish with bread crumbs and eggs. Chop two of the garlic cloves with the onion and add 1/3 cup parsley and add to bread crumbs. Stir in the milk and 3 tablespoons oil and mix togethe...展开 Stuffed Cuttlefish is made by In a medium bowl, combine the chopped cuttlefish with bread crumbs and eggs. Chop two of the garlic cloves with the onion and add 1/3 cup parsley and add to bread crumbs. Stir in the milk and 3 tablespoons oil and mix together briefly. Add salt and pepper, cheese, olives, and tomatoes. Using your hands, mix well, and stuff each of the whole cuttlefish loosely with the mixture. Finely chop the remaining clove of garlic and mix with the remaining 3 tablespoons parsley. In a pan large enough to hold the cuttlefish in one layer, heat remaining 3 tablespoons olive oil over medium heat and add finely chopped garlic and parsley. When aromatics begin to sizzle, arrange stuffed cuttlefish in the frying pan, open side down. Brown for about 3 to 4 minutes, then carefully turn, and brown on the other side. When brown on both sides, add white wine to the pan, reduce the heat to a gentle simmer and cook, uncovered, for about 30 minutes, or until cuttlefish are tender. If the pan starts to look dry, add more wine. Serve immediately with lemon wedges, if desired, and the small amount of sauce left in the pan spooned over the liquid. 收起 | |
| Stuffed Pork Chops | Christopher Ranch | Stuffed Pork Chops are made by preheating the oven to 350 degrees. With a pairing knife, cut a pocket in the rounded side of each chop. In a bowl, combine the bread crumbs, sausage, prosciutto, mozzarella, garlic, and salt and pepper. Stuff each chop with...展开 Stuffed Pork Chops are made by preheating the oven to 350 degrees. With a pairing knife, cut a pocket in the rounded side of each chop. In a bowl, combine the bread crumbs, sausage, prosciutto, mozzarella, garlic, and salt and pepper. Stuff each chop with the mixture and sew or tie them closed with string. Heat the oil in a skillet over medium-high heat. When the oil is hot, pat the chops dry then place them in the pan. Brown on both sides, about 3 minutes per side. Remove the pork chops and set them aside in a roasting pan. Add the onions, butter, white wine, and chicken broth to the skillet. Cook over medium heat, stirring, for 6 to 8 minutes. Add them to the pan with the pork chops. And bake for 1 hour. Remove the string before serving, and drizzle the pork chops with pan juices once plated. 收起 | |
| Stuffed Squid with Tomato Sauce | Christopher Ranch | Stuffed Squid with Tomato Sauce is made by In a casserole set over moderate heat, cook the onion and garlic in the oil, stirring occasionally, for 5 minutes, or until translucent. In a blender or food processor, puree the tomatoes, water, and tomato sauce...展开 Stuffed Squid with Tomato Sauce is made by In a casserole set over moderate heat, cook the onion and garlic in the oil, stirring occasionally, for 5 minutes, or until translucent. In a blender or food processor, puree the tomatoes, water, and tomato sauce until smooth and add it to the casserole. Add the carrots, potato, basil, cayenne, and salt. Bring the liquid to a boil and simmer, partially covered, stirring occasionally, for 1 hour. Rinse the squid and turn the body sacs inside out. Mince the tentacles. In a skillet set over moderate heat, cook the onion and garlic in the oil, stirring occasionally, for 3 minutes more. Transfer to a bowl. Add the sea legs, eggs, bread crumbs, grated cheese, and salt and pepper. Combine the mixture well. Stuff the squid with the bread crumb mixture and close with a toothpick. Add the squid to the sauce and simmer for 10 to 15 minutes, or until just tender. Transfer the squid to a serving dish. Meanwhile, cook the linguine according to package directions, drain, and transfer it to a large bowl. Add enough sauce to coat the pasta and toss to combine. Sprinkle with cheese. Serve the squid separately with a mixed green salad. 收起 | |
| Sub & Club Rolls | Abel & Schafer | This is a recipe for baking Sub & Club Rolls using Sub Roll 6% Base. | |
| Sub Roll | Puratos | Sub Roll is a bread used for a variety of applications such as sandwiches, etc. This formulation uses the products S500 Red, Sapore Panarome and Puraslim. | |
| Sublime Scrambled Eggs | Christopher Ranch | Sublime Scrambled Eggs is prepared by trimming garlic roots and washing garlic stems in cold water, pat dry with paper towel. Slice stems into half inch pieces. Melt butter over medium heat in frying pan until bubbly. Add garlic and saute until limp, (don...展开 Sublime Scrambled Eggs is prepared by trimming garlic roots and washing garlic stems in cold water, pat dry with paper towel. Slice stems into half inch pieces. Melt butter over medium heat in frying pan until bubbly. Add garlic and saute until limp, (don’t burn) about 1 to 2 minutes.; Blend eggs with milk and salt and whisk vigorously for about 2 minutes. Add to hot pan with green garlic. Let eggs set for a few seconds before scrambling. Cook to desired consistency, adding salt and pepper to taste. 收起 | |
| Sugar Free Lemon Tea Truffles | Peter's Chocolate | This is a recipe for Sugar Free Lemon Tea Truffles utilizing the products Peter's® Sugar Free Coatings White and Peter's® Sugar Free Coatings Dark Chocolate Flavored with maltitol syrup, heavy cream, dairy butter, instant tea, potassium sorbate, and lemon...展开 This is a recipe for Sugar Free Lemon Tea Truffles utilizing the products Peter's® Sugar Free Coatings White and Peter's® Sugar Free Coatings Dark Chocolate Flavored with maltitol syrup, heavy cream, dairy butter, instant tea, potassium sorbate, and lemon oil. 收起 | |
| Sugar-Free Blondie | Abel & Schafer | This is a recipe for baking Sugar-Free Blondie brownies using Sugar-Free Blondie Mix. | |
| Sugar-Free Brownies | Abel & Schafer | This is a recipe for baking Sugar-Free Brownies using Sugar-Free Brownie Mix. | |
| Sugar-Free Chocolate Crème Cake | Abel & Schafer | This is a recipe for baking a Sugar-Free Chocolate Crème Cake using Sugar-Free Chocolate Crème Cake Mix. | |
| Sugar-Free Crème Cake | Abel & Schafer | This is a recipe for baking Sugar-Free Crème Cakes using Sugar-Free Crème Cake Mix. | |
| Sugar-Free Muffins | Abel & Schafer | This is a recipe for baking Sugar-Free Muffins using Sugar-Free Muffin Mix. | |
| Sugarplums | Peter's Chocolate | This is a recipe for Sugarplums utilizing the products Peter's® Milk Chocolates Broc® and Peter's® Bittersweet Chocolates Cambra™ with slivered almonds, plums, apricots, dates, caraway seeds, ground cardamom, ground coriander, allspice, salt, honey, and s...展开 This is a recipe for Sugarplums utilizing the products Peter's® Milk Chocolates Broc® and Peter's® Bittersweet Chocolates Cambra™ with slivered almonds, plums, apricots, dates, caraway seeds, ground cardamom, ground coriander, allspice, salt, honey, and sugar crystals. 收起 | |
| Summer Saison | Briess Malt & Ingredients Co. | This fruity, complex ale is surprisingly light and dangerously easy drinking. Brewed in the summer, it will be good with changing complexity until well after Christmas. (For complete brewing process see attachments) | |
| Sun Dried Tomato Salmon | Christopher Ranch | Sun Dried Tomato Salmon is made by peeling and chopping garlic and pour salt (or Garli Garni) on top to mash it. Combine garlic with olive oil, parsley, Balsamic vinegar and sun dried tomatoes in a covered jar. Refrigerate overnight. Before BBQing the fis...展开 Sun Dried Tomato Salmon is made by peeling and chopping garlic and pour salt (or Garli Garni) on top to mash it. Combine garlic with olive oil, parsley, Balsamic vinegar and sun dried tomatoes in a covered jar. Refrigerate overnight. Before BBQing the fish, cut lengthwise slits in the fillets but not all the way through it. Spread half the mixture over the top and into the slits. Grill as normal, low heat and don’t flip. Midway through the grilling, use the remainder of the mixture. BBQing should be done with the lid down, when done the fish should lift off the skin leaving the skin on the grill. A good white wine and you¹re ready to go. 收起 | |
| Sunflower Seed 50% Base | Abel & Schafer | This is a recipe for making Sunflower Seed 50% Base using Sunflower Seeds. | |
| Sunnydale Pale Ale | Briess Malt & Ingredients Co. | Caracrystal® Wheat Malt adds a nice “softness” to the finish in this full flavored pale ale. Recipe developed by Doug Hindman, Elliott Bay Brewing Co., Burien, Wash., Summer 2009. (For complete brewing process see attachments) | |
| Super Bagel | Abel & Schafer | This is a recipe for baking Super Bagel using Super Bagel 5%. | |
| Sweet Apricot and Cranberry Bread Muffin | Puratos | Sweet Apricot and Cranberry Bread Muffin is a muffin that has dried fruit and is sweet. This formulation is created with the products O-tentic Durum, Intens Short, Intens Fresh 1-40, Purslim and Sapore Softgrain Sweet 5 Grain. | |
| Sweet Multigrain Onion Roll | Puratos | Sweet Multigrain Onion Roll is a multigrain bread roll recipe made with dehydrated onions and washed with egg wash. This formulation is created with the products Intens Short, O-Tentic Durum, and Sapore Softgrain Sweet 5 Grain. | |
| Sweet Potato Pie Truffles | Peter's Chocolate | This is a recipe for Sweet Potato Pie Truffles utilizing the product Peter's® Milk Chocolates Ultra® with chopped pecans, dairy butter, dried sweet potato powder, cinnamon, allspice, nutmeg, cloves, salt, and marshmallow. | |
| Sweet Teriyaki Marinade | Christopher Ranch | Sweet Teriyaki Marinade is prepared by piercing your steaks on both sides and placing them in a plastic bag, then pouring the sauce over them. Let them marinade for a least a 3 hours in the refrigerator. Then grill your steaks using direct heat with Mesqu...展开 Sweet Teriyaki Marinade is prepared by piercing your steaks on both sides and placing them in a plastic bag, then pouring the sauce over them. Let them marinade for a least a 3 hours in the refrigerator. Then grill your steaks using direct heat with Mesquite Wood and brushing with sauce each time you turn them. 收起 | |
| Swiss Chard with Roasted Garlic | Christopher Ranch | Swiss Chard with Roasted Garlic is made by preheating the oven to 350 degrees. Make a double layer of aluminum foil about 6 x 6 inches square. Place the garlic in the center and bring up the sides a little to form a cup. Drizzle over the olive oil and add...展开 Swiss Chard with Roasted Garlic is made by preheating the oven to 350 degrees. Make a double layer of aluminum foil about 6 x 6 inches square. Place the garlic in the center and bring up the sides a little to form a cup. Drizzle over the olive oil and add the oregano, salt, and pepper. Bring the sides all the way up and twist together to make a firm seal. Place in the oven and roast for 20 to 25 minutes. The garlic should be tender and golden but not dark brown. Open the top so the garlic will stop cooking and set aside. Remove the leaves from the stalks of chard, finely chop the stalks and roughly shred the leaves. Set aside. In a large heavy skillet heat the oil over medium heat. Add the onion and chilies and stir for about 1 minute. Add the tomatoes and cook, stirring, for about 3 minutes, then add the chard ribs and leaves, salt, and water. Cover the pan and cook, shaking the pan occasionally, for 10 minutes. Remove the lid, add the roasted garlic cloves, and increase the heat to high. Stirring occasionally, cook until the chard is tender but not watery, 8 to 10 minutes more. Taste for seasoning and serve immediately. 收起 | |
| Tarragon & Red Wine Truffles | Peter's Chocolate | This is a recipe for Tarragon & Red Wine Truffles utilizing the products Peter's® 62% Bittersweet Chocolate and Gerkens® Cocoa Powders 10/12 Russet Plus™ with heavy cream, fresh tarragon, red wine, and sea salt. | |
| Tarragon-Shallot Egg Salad Sandwiches | Christopher Ranch | Tarragon-Shallot Egg Salad Sandwiches are made by placing eggs in a saucepan with water and bring to a boil. Reduce heat to low and cook eggs 30 seconds. Remove from heat and let eggs sit covered for 15 minutes. Transfer eggs to a bowl of chilled water to...展开 Tarragon-Shallot Egg Salad Sandwiches are made by placing eggs in a saucepan with water and bring to a boil. Reduce heat to low and cook eggs 30 seconds. Remove from heat and let eggs sit covered for 15 minutes. Transfer eggs to a bowl of chilled water to cool. Peel eggs and finely chop. Stir together eggs and remaining ingredients. Spread onto two slices of your favorite bread and enjoy. 收起 | |
| Tasty No Added Sugar Apple Drink | Cargill Food Ingredients | Tasty No Added Sugar Apple Drink is a delicious apple drink with high juice content and 50% fewer calories. It is made with apple juice concentrate, citric acid, Truvia® Stevia Leaf Extract, Trilisse™ QMF50 Functional System, and natural flavors. | |
| Tempura Coconut Shrimp | Connecticut Coconut Company | This is a recipe for Tempura Coconut Shrimp utilizing the products Organic Virgin Coconut Oil and Desiccated Coconut -Flake Cut with tempura seafood batter mix, ground ginger, ice cold water, large shrimp, orange marmalade or pineapple preserves, orange j...展开 This is a recipe for Tempura Coconut Shrimp utilizing the products Organic Virgin Coconut Oil and Desiccated Coconut -Flake Cut with tempura seafood batter mix, ground ginger, ice cold water, large shrimp, orange marmalade or pineapple preserves, orange juice, and soy sauce. 收起 | |
| Tenderloin Steaks With Roasted Tomato Steak Sauce & Sage Brown Butter-Balsamic Ravioli | Christopher Ranch | Tenderloin Steaks With Roasted Tomato Steak Sauce & Sage Brown Butter-Balsamic Ravioli are made by preheating oven to 400 degrees. Arrange the tomatoes on a baking sheet and toss them with a little bit of EVOO, salt and freshly ground black pepper. Transf...展开 Tenderloin Steaks With Roasted Tomato Steak Sauce & Sage Brown Butter-Balsamic Ravioli are made by preheating oven to 400 degrees. Arrange the tomatoes on a baking sheet and toss them with a little bit of EVOO, salt and freshly ground black pepper. Transfer to the oven and roast 20 minutes, until blistered and caramelized slightly. While the tomatoes are roasting, place a large skillet over medium-high heat and place a large pot with water over high heat to boil. Season the steaks with salt and freshly ground black pepper and drizzle them with a little bit of EVOO. Once the large skillet is searing hot, place the steaks in the pan and cook until well-caramelized, about 3 minutes per side, turning them only once. Once the steaks are seared on both sides, transfer them to a baking sheet and place them into the oven to finish cooking, about 5 minutes for a medium steak. For the rest of the recipe refer to the attached pdf. 收起 | |
| Tequila Salsa | Christopher Ranch | Tequila Salsa is made by in a 2-quart saucepot, heating the olive oil. Saute the onion and garlic for 2 minutes or until translucent. Add the tomatoes and dried chiles. Continue to saute for 2 minutes. Add the bread and water, stir in well. Cook the mixtu...展开 Tequila Salsa is made by in a 2-quart saucepot, heating the olive oil. Saute the onion and garlic for 2 minutes or until translucent. Add the tomatoes and dried chiles. Continue to saute for 2 minutes. Add the bread and water, stir in well. Cook the mixture for 12 to 15 minutes, or until the chiles are soft and cooked. Add the cooked mixture to a blender and blend until smooth. Pour through a strainer to catch any large pieces and seeds. Return the strained salsa to the saucepot and add the tequila. On low-medium heat, bring the sauce to a simmer for 2 minutes. Season with salt and pepper and serve warm. 收起 | |
| Tequila Tri-Tip | Christopher Ranch | Tequila Tri-Tip is made by mixing tequila, sesame oil, Dijon mustard, balsamic vinegar, garlic, salt, and pepper in a small bowl and place in a large zip-top bag with tri-tip. ;Marinate at least two hours before desired grilling time. Grilling Method: Pre...展开 Tequila Tri-Tip is made by mixing tequila, sesame oil, Dijon mustard, balsamic vinegar, garlic, salt, and pepper in a small bowl and place in a large zip-top bag with tri-tip. ;Marinate at least two hours before desired grilling time. Grilling Method: Pre-heat gas grill to 400 degrees F. Place meat on grill top-side down for 3-4 minutes for nice grill marks. Flip over and reduce heat slightly – close lid, if possible. To be prepared for flare-ups, keep an open beer by the grill and use as a ‘fire extinguisher.’ If no flare-ups occur, then enjoy the beer yourself! Cook for 20-25 minutes or until meat thermometer inserted in center reads 135-140 degrees F. for medium. 收起 | |
| Teriyaki Pork Tenderloin | Christopher Ranch | Teriyaki Pork Tenderloin is made by combining the soy sauce, oil, sugar, sherry, vinegar, garlic, ginger and red pepper flakes, and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the pork tenderloin. Seal the bag and marinate...展开 Teriyaki Pork Tenderloin is made by combining the soy sauce, oil, sugar, sherry, vinegar, garlic, ginger and red pepper flakes, and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the pork tenderloin. Seal the bag and marinate the pork in the refrigerator, turning once, for 1/2 hour, or up to 8 hours. Preheat the broiler. Place the pork on a roasting pan and broil for 15 minutes, turning once. 收起 | |
| Teriyaki-Style Salmon | Christopher Ranch | Teriyaki-Style Salmon is made by in a bowl whisking together soy sauce, gingerroot, honey, sherry, vinegar and the garlic paste. Add the salmon and let it marinate in the soy mixture, turning it once, for 5 minutes. Transfer the salmon, reserving the mari...展开 Teriyaki-Style Salmon is made by in a bowl whisking together soy sauce, gingerroot, honey, sherry, vinegar and the garlic paste. Add the salmon and let it marinate in the soy mixture, turning it once, for 5 minutes. Transfer the salmon, reserving the marinade in a small saucepan, to the oiled rack of broiler about 6 inches from the heat and cook for 5 minutes. While the salmon is cooking, boil the reserved marinade until it is reduced by half. Brush the salmon with some of the marinade, turn it, and brush it with the remaining marinade. Broil the salmon for 5 minutes more, or until it is springy to the touch and just cooked through, transfer it to a cutting board. 收起 | |
| Texas Cookout Steak Ager | Christopher Ranch | Texas Cookout Steak Ager is prepared by combining all ingredients Mix well. Submerge steaks or chops in marinade for 24 hours, refrigerated and covered. Drain well, BBQ as usual. | |
| Thanksgiving Stuffing | Christopher Ranch | Thanksgiving Stuffing is made by sautéing onions, garlic, and rosemary in 4 tablespoons of the reserved bacon fat until golden and soft. In a huge bowl (or the nearest thing you’ve got–I use the turkey roaster), combine bread cubes, eggs, and remaining b...展开 Thanksgiving Stuffing is made by sautéing onions, garlic, and rosemary in 4 tablespoons of the reserved bacon fat until golden and soft. In a huge bowl (or the nearest thing you’ve got–I use the turkey roaster), combine bread cubes, eggs, and remaining bacon fat. Then add onion/garlic mixture, the thyme, and pecans. Combine the bourbon and chicken stock; starting with 1 quart, add enough stock to produce the consistency YOU recognize as “stuffing.” HINT: There’s no good way to mix this stuffing without using your hands, so just dive in and do it. When combined, stuff bird or place in separate large baking dish(es). Bake at 350 for at least 45 minutes–longer if you prefer a dark crust on your stuffing. 收起 | |
| The Grand Kielbasa | Briess Malt & Ingredients Co. | Pumpkin! Pumpkin! Pumpkin! Oh yeah did we say Pumpkin? Here’s an ale made with Pumpkin. (For complete brewing process see attachments) | |
| Thermised Greek-Style Yoghurt - with Nutrilac® YO-5369 | Arla Foods Ingredients | Nutrilac® YO-7550 is carefully selected to improve the quality of thermised yoghurts resulting in excellent quality and stability of stirred yoghurts throughout extended shelf-life. Use Nutrilac® YO-7550 to obtain the following advantages; smooth structur...展开 Nutrilac® YO-7550 is carefully selected to improve the quality of thermised yoghurts resulting in excellent quality and stability of stirred yoghurts throughout extended shelf-life. Use Nutrilac® YO-7550 to obtain the following advantages; smooth structure even after 3 months storage, pleasant smooth mouthfeel, and a high viscous product. 收起 | |
| Three Meat Chili | Christopher Ranch | Three Meat Chili is made by coating the bottom of a large stockpot with a thin layer of olive oil. Gently saute the onions and sausage until lightly golden. ;Add garlic and saute an additional minute. Remove from heat, cut sausage into 1-inch chunks, and ...展开 Three Meat Chili is made by coating the bottom of a large stockpot with a thin layer of olive oil. Gently saute the onions and sausage until lightly golden. ;Add garlic and saute an additional minute. Remove from heat, cut sausage into 1-inch chunks, and reserve. Sprinkle the beef and pork cubes evenly with the salt, pepper, and masa corn flour. Toss with your hands to coat evenly. Heat a large, heavy skillet over medium-high heat. When it is hot, coat the bottom of the skillet with a thin layer of olive oil. Quickly sear the beef and pork in small batches, taking care not to crowd the pan. Add browned meat to the sausage and onions in the stockpot as you go. When all the meat has been seared, carefully add the beer to the skillet. Stir to scrape up the browned bits, then add to the stockpot along with the tomatoes, tomato sauce, and beef broth. Stir to combine, then add the cumin, paprika, chipotle chiles, oregano, and cocoa powder. Stir and bring to a low boil. Lower heat to simmer and cook, stirring occasionally, for 2 to 3 hours until meat is tender but not falling apart. (Hint: Use a flame-tamer to keep the meat from sticking to the bottom of the pot.) 收起 | |
| Three Seed Bread & Rolls | Abel & Schafer | This is a recipe for baking Three Seed Bread & Rolls using Three Seed Variety Bread & Roll Mix. | |
| Three Seed Muffins | Abel & Schafer | This is a recipe for baking Three Seed Muffins using Golden Nugget Three Seed Muffin Mix. | |
| Three Wheat Wit | Briess Malt & Ingredients Co. | Spicy yeast notes blend with fruit and citrus character to create a very flavorful and complex, yet surprisingly light beer. Three Wheats Wit lends body and stable haze to this classic Belgian style ale. (For complete brewing process see attachments) | |
| Toasted Peasant Bread | Christopher Ranch | Toasted Peasant Bread is made by preheating the oven to 500 degrees. Put a sheet pan in the oven so that it gets good and hot. Place the bread slices on the hot sheet pan. Drizzle the bread with the extra-virgin olive oil bake for 5 minutes, until the bre...展开 Toasted Peasant Bread is made by preheating the oven to 500 degrees. Put a sheet pan in the oven so that it gets good and hot. Place the bread slices on the hot sheet pan. Drizzle the bread with the extra-virgin olive oil bake for 5 minutes, until the bread is nicely toasted. Rub the bread slices with the garlic cloves, and discard garlic. Sprinkle with parsley and serve. 收起 | |
| Toasted Ravioli | Christopher Ranch | Toasted Ravioli are made by beating eggs and a splash of milk seasoned with salt and pepper in a shallow dish. Combine bread crumbs with cheese and parsley in a second dish. Coat the fresh pasta in egg then bread crumbs. Heat 3 tablespoons extra-virgin ol...展开 Toasted Ravioli are made by beating eggs and a splash of milk seasoned with salt and pepper in a shallow dish. Combine bread crumbs with cheese and parsley in a second dish. Coat the fresh pasta in egg then bread crumbs. Heat 3 tablespoons extra-virgin olive oil over medium heat in a skillet then toast the ravioli until deep golden, 3 to 4 minutes on each side. In a small sauce pot heat the remaining extra-virgin olive oil and the garlic and red pepper flakes over medium low heat. Grind the roasted peppers in the food processor and add to garlic after it sautes for a couple of minutes. Stir in tomatoes and season the sauce with salt and pepper. When ready to serve, transfer sauce to a small bowl. Surround the sauce with toasted ravioli for dipping and serve. 收起 | |
| Toasted Sesame Seed Bread to Share | Puratos | Toasted Sesame Seed Bread is a bread that is topped with sesame seeds and has a crispy crust. This formulation contains the products O-Tentic Durum and Sapore Panarome. | |
| Tomato Bread | Abel & Schafer | This is a recipe for baking Tomato Bread using Tomato Bread Mix. | |
| Tomato Pan Bread | Puratos | Tomato Pan Bread is a bread made with garlic, tomato paste, and oregano. This formulation is created with the products S500 Green A+, Intens Fresh 1-40 and Molderator. | |
| Tomato Sauce For Frozen Convenience Foods | Ashland | Tomato Sauce For Frozen Convenience Foods is a tomato sauce formulation featuring Benecel™ K200M HPMC. It delivers reduced spattering, excellent freeze-thaw stability, and reduced weeping or syneresis. | |
| Tomato Sauce with Vegetables and Basil | Christopher Ranch | Tomato Sauce with Vegetables and Basil is prepared by heating olive oil in a Dutch oven or large saucepan over medium heat. Add the onion and cook until tender. Stir in the garlic, tomatoes, wine carrots parsley basil, sugar and salt. Bring sauce to a boi...展开 Tomato Sauce with Vegetables and Basil is prepared by heating olive oil in a Dutch oven or large saucepan over medium heat. Add the onion and cook until tender. Stir in the garlic, tomatoes, wine carrots parsley basil, sugar and salt. Bring sauce to a boil reduce heat and simmer uncovered for one hour, stirring frequently add the sliced zucchini and mushrooms. Cook until sauce is thick about 20 minutes. 收起 | |
| Tomato-Edamame Grilled Cheese Sandwich | Christopher Ranch | Tomato-Edamame Grilled Cheese Sandwich is made by for the spread, preheating the oven to 425 degrees. Slice off top ½ inch of garlic bulb. Leaving bulb whole, remove loose outer layers. Place bulb, cut side up, in custard cup. Drizzle with oil. Cover with...展开 Tomato-Edamame Grilled Cheese Sandwich is made by for the spread, preheating the oven to 425 degrees. Slice off top ½ inch of garlic bulb. Leaving bulb whole, remove loose outer layers. Place bulb, cut side up, in custard cup. Drizzle with oil. Cover with foil; roast 15 minutes until soft. Cool. Meanwhile, cook soybeans according to package directions. Drain; rinse with cold water. Squeeze 3 garlic cloves from bulb into food processor. Wrap and refrigerate remaining garlic for other use. Add cooked soybeans, lemon juice, water, salt and cumin to garlic in food processor. Cover and process until smooth. Transfer to bowl. Stir in parsley. For each sandwich, spread 2 tablespoons soybean mixture on two slices whole grain bread. Top one bread slice with 1 ounce thinly sliced cheese and tomato slices. Add second bread slice. On nonstick griddle or nonstick skillet, toast over medium-high heat, turning once. This recipe takes about 20 minutes to prepare. The leftover spread is a great dip for crisp, fresh vegetables. Refrigerate, tightly covered, up to three days. 收起 | |
| Tortellini With Roasted Garlic Sauce | Christopher Ranch | Tortellini With Roasted Garlic Sauce (Refer to Formulation) | |
| Tortilla Wrapped Fish | Christopher Ranch | Tortilla wrapped Fish are made by in large skillet heating olive oil over high heat. Saute potatoes, shaking the pan frequently, until golden brown, about 5 -7 minutes. With slotted spoon transfer to a mixing bowl. In same skillet saute onions, about 5 mi...展开 Tortilla wrapped Fish are made by in large skillet heating olive oil over high heat. Saute potatoes, shaking the pan frequently, until golden brown, about 5 -7 minutes. With slotted spoon transfer to a mixing bowl. In same skillet saute onions, about 5 minutes. Add garlic and saute for another minute. Add tomatoes, oregano, and cook an additional minute. Remove from heat and stir in olives. Add mixture to mixing bowl. Add pepper. Stir well to combine and set aside. Heat the grill or preheat oven to 450 degrees. In another skillet, heat vegetable oil until hot, but not smoking. Using tongs, dip each tortilla in the oil, and cook for about 30 seconds each side. Drain on a paper towel. Season fish fillet with salt and pepper. On tin foil, arrange 3 tortillas so they overlap in the center to form a triangle. Place fish fillet in the center. Divide potato mixture into 6 parts and mound 1 portion evenly over the fillet. Fold over tortillas to enclose the stuffing, forming a triangle. Wrap the fish in tin foil. Repeat the wrapping and mounding process with the remaining fillets. To grill, cook 9 minutes on each side on a moderately hot spot on the grill. To bake, place the packets directly on the oven rack and cook for 20 – 25 minutes. To serve, unwrap and discard the foil and, with a spatula, transfer the fish to plates. Open the tortillas to resemble the leaves of a flower. Though they can be eaten, the real purpose of the tortillas is to add moisture and flavor. Serve with limes. 收起 | |
| Tortugas de Fiesta | Peter's Chocolate | This is a recipe for Tortugas de Fiesta utilizing the products Peter's® Caramel Loaf, Peter's® Icecap® Caps White Icecap®, and Peter's® Milk Chocolates Chatham® with whole cashews. | |
| Traditional Crêpes pe De France | Abel & Schafer | This is a recipe for making Traditional Crêpes De France using Crêpes De France. | |
| Tres Leches Cake | Puratos | Tres Leches Cake is a sponge cake soaked in tres leches and iced in cake icing. This formulation is created with the products Dulcerio Tres Leches, Finesse, and Harmony Sublimo Glaze. | |
| Trimline Basic Cookies | Abel & Schafer | This is a recipe for baking Trimline Basic Cookies using Trimline Basic Cookie Mix. | |
| Triple Caramel Dubble | Briess Malt & Ingredients Co. | This bottle conditioned Belgian ale achieves toffee/raisin/prune notes by using the complete spectrum of high end caramel malts. Malt characteristics are balanced by fruity esters and slightly acidic character of this limited edition yeast. (For complete ...展开 This bottle conditioned Belgian ale achieves toffee/raisin/prune notes by using the complete spectrum of high end caramel malts. Malt characteristics are balanced by fruity esters and slightly acidic character of this limited edition yeast. (For complete brewing process see attachments) 收起 | |
| Tropical Chocolate Coconut Cake | International Coconut Corp. | Tropical Chocolate Coconut Cake is made by combining devils food cake mix, vegetable oil, eggs, cream of coconut, shredded coconut, and chocolate frosting. |
