BRING OUT THE GOURMET CHEF WITHIN YOU!
Easy to make recipes that will be sure to leave a lasting impression.
ARTICHOKE BRUSCHETTA CREAM CHEESE SPREAD
1 (8 oz of cream cheese) softened, 3 tsp. finely chopped garlic, 1/2 tsp. salt, 1/2 tsp. sugar, 4 Tbspn. artichoke hearts (drained and chopped), 3 Tbspns finely chopped onions, 3 Tbsp. finely chopped chives, 2 Tbsp. finely chopped parsley, 4 Tbsp. softened and finely chopped sundried tomatoes, 1 package Bruschetta dip mix. Directions: Take 1 Tbspn of Bruschetta dip mix and mix with 1 Tbspn of water in a cup and let sit 5 minutes to soften. Mix all ingredients together with cream cheese and let sit in fridge for at least 3 hours. Serve with crackers or vegetables.
BAGEL CHIPS (HOMEMADE) WITH DIP
4 Plain Bagels, 1/4 cup olive oil, 2 cloves garlic, peeled and smashed. 1 package of your choice of any veggie dip mix. Directions: Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper. With a sharp knife, very carefully slice the bagels one at a time as thinly as possible, for 8 to 10 thin slices per bagel. Spread in 1 layer on the prepared sheets.Heat the oil in a small saucepan over medium heat. When oil starts to get warm, about 1 minute, remove from the heat and add the garlic. Let sit about 10 minutes. Remove the garlic from the oil. With a pastry brush, lightly brush the oil on the bagel chips. Bake until golden brown. Turn and bake on the second side until just crisp, about 5 minutes. Remove from the oven and cool on wire racks. To serve, arrange the bagel chips on a platter with the creamy garlic and vegetable spread.
Mix any of our veggie dip mixes with 16 oz of cream cheese and let sit for a few hours and you have a gourmet bagel spread. Enjoy!
BANANA NUT MUFFINS
Ingredients: Muffins: 1 1/2 cups all purpose flour, 1 tsp. baking powder, 1 tsp baking soda, 1/2 tsp salt, 3 large bananas, mashed, 3/4 cup white sugar 1 egg, 1/3 cup butter melted, 1/2 cup chopped walnuts (optional) Frosting: 1 package Banana Cream Pie Dessert Mix, 12 oz of cream cheese, 4 oz Cool Whip (1/2 tub).
Combine bananas, nuts, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly touched. When completely cooled frost the muffins and add some dried coconut flakes or walnuts on top if you like. Enjoy!
Here is another great recipe! Mini Meatball Subs- Great for Football Sundays! Ingredients: 1 package Southwest Jalapeno dip mix or 1 package Buffalo Bleu dip mix OR 1 package of Pepper Jack dip mix, 1 pound ground beef, 1/2 cup chopped onion, 1/2 cup chopped green pepper, 1/2 cup crushed butter-flavored crackers or Panko, 1 egg, 1 teaspoon Worcestershire sauce, 1 teaspoon chopped garlic, 1 (26.5 ounce) can spaghetti sauce, 1/2 cup shredded mozzarella cheese, 1/3 cup grated Parmesan cheese, 8 dinner rolls, split. Directions: Preheat an oven to 350 degrees F. Combine ground beef, onion, green pepper, crackers or Panko egg and 1/3 package of choice of dip mix in a large bowl. Season with Worcestershire sauce, garlic, mix well. Form mixture into 8 meatballs. Place meatballs in a 9×13 inch baking dish. Bake meatballs in the preheated oven for 20 minutes. Pour the spaghetti sauce into a large saucepan; bring to a simmer over low heat. Stir baked meatballs into the simmering sauce. Do not turn oven off. Simmer sauce until meatballs are fully cooked, about 20 minutes. Place one meatball, a sprinkle of mozzarella, a sprinkle of Parmesan, and a bit of sauce between each roll. Place sandwiches in hot oven; bake until cheeses melt, about 3-4 minutes.
CAJUN FRENCH FRIES
We buy organic potatoes, wash well and slice them in long strips. Coat in olive oil and spread out on a cookie sheet. Turn oven onto 400. Sprinkle MARDI GRAS CAJUN DIP MIX onto french fries. (DO NOT USE WHOLE BAG of dip mix) Bake in oven for approximately 30-35 minutes turning the fries over after the first 15 minutes. Season with crushed black pepper and sea salt and serve.
CAJUN SHRIMP FETTUCCINE ALFREDO
A creamy alfredo fettuccine spiced with cajun seasoning and served with blackened shrimp that makes for a quick and tasty meal for the family that is also sure to impress guests!
8 ounces fettuccine or your favourite pasta, 1 tablespoon butter, 1 pound shrimp, peeled and deveined, 1 package Organic Mardi Gras Cajun Dip Mix, 2 cloves garlic, chopped, 1/4 cup dry white wine or chicken broth, 1 cup heavy/whipping cream, 1 cup parmigiano reggiano (parmesan), grated, 1/4 cup green onion, sliced (optional)
Directions: Start cooking the pasta. Melt the butter in a pan over medium-high heat, toss the shrimp in the cajun seasoning, add to pan and cook, about 2-3 minutes per side, and set aside. Add the garlic to the pan and saute until fragrant, about a 30 seconds. Deglaze the pan with the wine, add the heavy cream, parmesan and cajun seasoning and cook until it thickens a bit, about 3-5 minutes. Toss the pasta in with the alfredo sauce along with the shrimp and serve garnished with green onions
Buy cannoli shells and use any of our dessert mixes as a filling. Prepare dip as directed on back of package of Gourmet Dessert Mixes for fruit dip. Let sit in fridge for 2 hours. Place fruit dip in pastry bag and fill cannoli shells Fill shells immediately before serving to avoid soggy shells. Refrigerate leftover cannolis.
Mix 1 package of any Savory vegetable dip mix with 16 oz softened cream cheese and roll into a ball. Roll ball in your favorite chopped or crushed nuts to coat. Chill in refrigerator for at least a few hours and serve with crackers.
CHICKEN CUTLETS/ TENDERS
Scramble 3 eggs in bowl. Add 1 Tbsp. milk or water. Add 1 package Gourmet Roasted Garlic & Herb Olive Oil Blend. Toss 1-2 pds of chicken into egg mixture. Coat with 1 cup of bread crumbs. (Add 1/2 bread crumb mixture with panko bread crumbs for extra crispy) Use REGULAR olive oil to fry until done.
CHICKEN PESTO & PASTA
Ingredients: 1 (16 oz) package of pasta of your choice, 2 Tbsp olive oil and 3/4 cup olive oil, 2-3 Tbsp of Romano/Parmesan powdered cheese (or cheese of your choice), a dozen cherry tomatoes halved, 2 boneless, skinless, chicken breasts cut into small pieces, crushed red pepper flakes, 1 package Gourmet Pesto Olive Oil Mix. Directions: Cook pasta until al dente, drain and set aside. Heat olive oil in a pan over medium heat. Add chicken and red pepper flakes. Cook until chicken is cooked through and toss in the halved cherry tomatoes to the chicken and cook for a minute or two more. Add Pesto olive oil blend mix to 3/4 cup olive oil and 2 Tbsp Romano/Parmesan cheese and stir well. In a large bowl combine pasta, chicken and pesto and serve immediately. Enjoy!
CRISPY CRAB BITES
1 pound fresh crab meat, 3 slices of white bread, crust removed, 1 egg beaten, 1 tablespoon mayonnaise (I use Hellman’s), 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce
1 tablespoon Cracked Crab Dip Mix, 1 tablespoon parsley (For Dip: 8 oz sour cream , 8 oz mayo (NOT Hellman’s), 1 package Heavenly Horseradish Dip Mix-Make 1 day ahead of time)
Make breadcrumbs in food processor so they are chopped up fine. In a large bowl, mix together egg, mayonnaise, mustard, Worcestershire sauce, parsley, and Cracked Crab Dip Mix. Add breadcrumbs and crab meat and mix by hand to avoid breaking up too many of the lumps. You may need to break up the very large lumps however so the crab balls will stay together. Shape into 24 balls and fry in batches in hot oil until golden brown, turning once. Drain on paper towels. Serve with Heavenly Horseradish dip mix!
CRAB CAKES WITH HEAVENLY HORSERADISH DIP
Ingredients: For dip: 1 cup sour cream, 1 cup mayonnaise (Ken’s or America’s Choice used), 1 package Heavenly Horseradish dip mix. For Crab Cakes: 1/4 cup mayonnaise, 1 pound lump crabmeat, 1 cup dry bread crumbs, 3 scallions chopped, 1/4 cup fresh parsley chopped, pinch of cayenne pepper, 1/4 tsp salt, 1/4 tsp black pepper, 3 Tbsp olive oil.
Directions: In a small bowl, whisk together the sour cream, 1 cup of the mayonnaise, and the horseradish dip mix. Refrigerate for a few hours. In a large bowl, combine the crabmeat, 1/4 cup mayonnaise, 1/4 cup of the bread crumbs, the scallions, parsley, cayenne, salt, and pepper. Shape the crab mixture into eight patties. Coat the patties with the remaining 3/4 cup bread crumbs and pat off the excess. In a large nonstick frying pan, heat the olive oil over moderate heat. Working in batches if necessary, fry the cakes until golden brown and crisp, about 2 minutes. Turn and fry until golden brown on the other side, about 2 minutes longer. Drain on paper towels. Serve with the horseradish dip.
Ingredients: ½ cup shortening, 1 cup boiling water, 1 cup sifted all-purpose flour, ¼ teaspoon salt, 4 eggs unbeaten. Bring shortening and water to a boil in saucepan. Sift the flour and salt together; add to boiling mixture all at once and beat vigorously until mixture is thick and smooth and comes away from sides of pan easily. Remove from heat. Add eggs, one at a time, beating well after each addition, until mixture is smooth and well blended. Drop mixture from a tablespoon about 2 inches apart onto a greased baking sheet. The mixture should hold its shape and should not spread. Bake at 425° for 20 to 25 minutes, until pastry is golden brown. Cool completely. Using dessert mix of your choice, follow instructions on back of label of Goumet Dessert Mix to make the fruit dip. Refrigerate for at least 2 hours. Slit each cooled cream puff and fill with the dip filling. Put tops back on and dust with confectioners’ sugar. Makes about 18 cream puffs. Keep refrigerated.
* For St. Patricks Day at a few drops of green food coloring to the mixture after adding egg in.*
DILL-ICIOUS BAKED CRAB DIP
1 Tbsp. Dill Dip Mix, 1/3 cup mayonnaise, 2 green onions, thinly sliced, 8 oz softened cream cheese, 8 oz fresh crab meat. Combine all ingredients in an oven safe dish. Bake in oven at 350 for 15-10 min. Serve warm with pita chips, sliced Italian bread.
DILL-ICIOUS POTATO SALAD
1 Package Gourmet Dill-icious Dip Mix, 2 lbs. unpeeled red Potatoes, 2 stalks celery finely chopped, 3/4 cup thinly sliced radishes, 3 scallions, chopped, 1/2 cup mayonnaise, 1/4 cup heavy cream, well chilled, 1 1/2 tsp dijon mustard, 1 1/2 tsp fresh lemon juice, 2 tsp grated lemon zest fresh salt & ground pepper to taste. Put the potatoes in a medium saucepan, cover with water by an inch or two, add a large pinch of salt, and bring to a boil. Reduce the heat to medium, partially cover, and cook until the potatoes are tender , about 20 minutes. Test for doneness by spearing a potato with a thin metal skewer. It should penetrate easily into the center of the potato and then slide right out. If the skewer lifts the potato out of the pot when you withdraw it, continue cooking a little longer. Drain the potatoes and let them cool. You can drain them on a cooling rack set over or in your sink, which will avoid squashing the tender potatoes (as often happens with a colander) and also lets the potatoes cool quickly.When the potatoes are at room temperature, cut them into 3/4-inch chunks and put them in a mixing bowl. Add the celery, radishes, scallions, and Dill-icious dip mix and fold gently to distribute; set aside. In a small bowl, whisk the cream until frothy but not at all stiffened. Whisk in the mayonnaise and mustard. Add the lemon juice, zest, 1/2 teaspoon salt, and pepper to taste. Pour the dressing over the salad and fold it in with a rubber spatula. Taste for seasoning. Cover and chill for up to a day.
Take one package Dill-icious Dip Mix, 1/3 cup regular olive oil, 3-4 pieces of salmon. Mix Gourmet Dill-icious Dip Mix package with olive oil and let sit for 5 minutes. Spoon out oil blend and baste on salmon and bake for 10-15 minutes or until done. Optional: You can also make Dil-icious dip mix as a dip and use as a dip for the salmon.
Take 4 Boneless chicken breasts, 1 package Garlic Galore (Southwest Jalapeno, or Dill can be substituted), ½ cup regular olive oil, 1 tbsp vinegar. Add all ingredients into a Ziploc bag and shake. Let marinate in bag for an hour. Grill or bake chicken making sure to pour mixture over chicken.
GOURMET ICE CREAM
Add a small amount of any of our Gourmet dessert mixes (unprepared) to softened vanilla ice cream or frozen yogurt. (Add to taste) Mix in well and place into freezer for at least 1 hour and serve. You have created your own unique Gourmet ice cream flavor!
Use half of Veggie dip package (or Pepper Jack, Veggie, Sundried Bacon & Tomato), 3 eggs, 2 Tbsp. milk or water…whisk together all ingredients…let sit in fridge for 10 minutes. Cook eggs in a pan until eggs are the way you like them. Sprinkle cheese on top and serve.
GOURMET VEGGIE STICK BREAD APPETIZER (See Facebook page for pic)
Here is a good appetizer for the holidays…gourmet veggie dip bread cups! Get some of your favorite bread, order your favorite dip from Dana’s Marketplace and top it off with some fresh celery, carrot or sweet pepper sticks.
GREEK FLAVORED FISH
Using our Gourmet Greek Olive Oil Blend, mix 1/2-1/3 of package with 1/3 cup of pure olive oil. (Adding the Feta cheese is optional) Mix well and let stand 10 minutes. Meanwhile, using white fish such as cod, haddock or flounder rinse under cold water and set aside. (About 2 pounds) In a saute pan, add 1 Tbspn of olive oil to coat the pan. Turn on to medium high and when pan is hot add fish to it. Taking out a spoonful at a time add the Gourmet Greek olive oil blend preprared mix to the top of the fish and let fish cook to almost done. Then flip fish over in pan for another minute or so and then serve. Goes great with mixed vegetables and baked potato. Enjoy a healthly and quick gourmet meal.
GREEK ISLE PASTA SALAD
15 min prep | SERVES 12 -14 An easy and delicious pasta salad. Great for anytime of the year with anthing! Ingredients 1 greek isle dip mix 1/2 cup olive oil 1/4 cup balsamic vinegar 1/4 cup red wine vinegar 3 cups cooked rotini pasta or bow tie pasta 1 cup fresh portabella mushroom, Sliced 12 cherry tomatoes, sliced in half 1 cup red and green bell pepper 3/4 cup crumbled feta cheese 1/2 cup chopped red onion 1/2 cup black olives 1 cup sliced pepperoni, in thin strips OPTIONAL add 1/2 cup sun-dried tomatoes Directions 1 1. Combine all veggies in a bowl with pasta and set aside. 2. Mix package of Greek Isle Olive Oil Blend with 3 Tbsp of water and let sit 5 minutes. Then mix it with 1/2 cup olive oil and add balsamic and red wine vinegar to it and mix well. 3. Pour oil mixture over pasta and toss well. Cover and refrigerate overnight for flavors to combine. Next day serve. Enjoy!
GRILLED PEACHES WITH CINNABUN FRUIT DIP
1 stick unsalted butter, at room temperature, 1 teaspoon cinnamon sugar, 2 tablespoons granulated sugar, Pinch salt, 4 ripe peaches, halved and pitted, Canola oil, 1 package Cinnabun Dessert mix, 8 oz Cream Cheese, 8 oz tub of defrosted Cool Whip or real whipped cream. Directions: WIth a mixer, mix cream cheese and Cinnabun dessert mix. When combined, mix in Cool Whip. Let sit in fridge for at least three hours. Then, in a small bowl add the butter and stir until smooth. Add the cinnamon sugar, granulated sugar and salt and mix until combined. Heat grill to high. Brush peaches with oil and grill until golden brown and just cooked through. Top each with a spoonful of prepared Cinnabun dessert mix and serve. Enjoy!
Recipe courtesy of Bobby Flay
HEAVENLY HORSERADISH BEEF TENDERLOIN
1 2 lb Beef Tenderloin, 4 cloves garlic finely chopped, 4 Tbsp. regular olive oil , 1 package Heavenly Horseradish Dip Mix. Trim fat off of beef tenderloin. Place in a baking dish. Sprinkle entire dip package and garlic over it. Drizzle olive oil dip on top and bake in a preheated oven at 400 for 30 minutes or to desired tenderness. Remove and let stand for 10 minutes before serving.
Add savory gourmet veggie dip package of your choice to 2 sticks of butter and blend well. Chill in the refrigerator for at least 1 hour to make a great gourmet butter for toast, steamed vegetables or for cooking. It’s also very tasty on corn on the cob!
HOT GARLIC & SPINACH DIP
Ingredients: 8 oz cream cheese cut into small pieces, 8 oz grated cheddar cheese, 1 packet Garlic Galore dip mix, 10-12 oz fresh chopped spinach-rinsed and dried, 1 tomato-chopped into tiny pieces. Place everything in a microwave bowl and mix well. Heat until cheese is melted (do not overheat) Stir halfway through cooking. Serve hot with pita wedges, crackers or nacho chips.
LOADED POTATO & BUFFALO BLEU CHICKEN
How about a delicious dinner? Ingredients: 2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cube, 8-10 medium potatoes, cut into 1/2-inch cubes, 1/3 cup olive oil, 1 package Buffalo Bleu dip mix. Topping: 2 c. Fiesta blend cheese or a mix of Cheddar & Monterey Jack, 1 cup. crumbled bacon, 1 cup diced green onions. Preheat oven to 500F (This is NOT a typo, 500F is correct!) In a large bowl mix together the olive oil and Buffalo Bleu dip mix. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into a cooking spray coated 9 x 13 baking dish, leaving behind as much of the olive oil/hot mix as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy & browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/buffalo sauce mix and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400F. Top the cooked potatoes with the raw marinated chicken. In a bowl mix together the cheese, bacon & green onion and top the raw chicken with the cheese mix. Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly delicious. Enjoy!
Ingredients: 12 pieces crusty Italian bread, sliced 1 inch thick. 1/2 cup regular or plain olive oil, 2 large ripe tomatoes, cut into small cubes, 1 package Pesto Genovese, optional: (add more crushed garlic) Combine tomatoes, Pesto Genovese dip mix and a touch of olive oil in a small bowl. Refrigerate for 30 min. Toast bread in oven set at 425 until lightly toasted. Remove from oven and brush with olive oil and arrange on a plate. Place a spoonful of tomato-pesto mixture on each slice and serve.
Prepare Pesto Genovese Gourmet Olive Oil Blend according to packgage directions using ONLY ONE HALF CUP regular olive oil. Clean and devein one pound of jumbo shrimp. When steamed or cooked, add prepared pesto to pan with shrimp. Toss or saute until shrimp are hot and coated with the Pesto. Serve with pasta or rice. Also works great with chicken or scallops! A quick and tasty Gourmet meal.
PUFF PASTRY WITH YOUR CHOICE OF DESSERT MIX
4 cups all-purpose flour, 1 1/2 teaspoons salt, 6 1/2 sticks (3 1/4 cups) unsalted butter, cut into 1/2-inch cubes, chilled 1 cup cold water, 1 dessert mix of your choice, 8 oz of cream cheese, 8 oz tub of defrosted Cool Whip or real whipped cream. (Make dessert mix a few hours ahead of time (I’ve included the food processor method. I prefer using my hands (this may have something to do with the fact that I don’t have a food processor) but the results are also very good. 1. In a mixer, combine cream cheese, dessert mix and then add in the tub of Cool Whip and mix well. Set in fridge for a few hours. 2.Sift together the flour and salt in the bowl of a food processor fitted with the blade attachment. 2. Add chilled, diced butter and pulse three to five times, until the butter pieces are about the size of lima beans. Add water to the mixture and pulse again about three times. Invert the crumbly mass onto a lightly floured work surface. 3. Using a rolling pin and bench scraper, shape the mass into a long rectangle. Use the bench scraper and carefully flip one third of the rectangle toward the center. Then, flip the other end to the center, like folding a business letter. Rotate the dough 90 degrees. 4. Reshape and roll the dough into a rectangle. Repeat the folding and rotating process three more times for a total of four turns. If the dough becomes soft or sticky during this process, immediately refrigerate until firm. 5. After four turns, wrap the dough in plastic wrap. With your finger, make four indentations in the dough — one for each time the dough has been turned. This is a reference point for how many times the dough has been turned. Refrigerate the dough at least 45 minutes or until firm. 6. After the dough has been refrigerated for 45 minutes, unwrap it and discard the plastic. Keep your work surface and rolling pin well floured. Press down on each of the four sides of dough to seal its shape. 7. Start with the rolling pin at the center. Roll away from you. Return to the center and roll toward you. Repeat the folding and rotating process of the dough two more times for a total a total of six times. 8. After the sixth turn, wrap the finished dough in plastic wrap and refrigerate to make sure it is well-chilled before baking. The dough can be refrigerated up to three days or frozen for several months. Cut the dough into whatever shape you want. Individual servings, one large tart or little bites for a holiday cocktail party. Cover the dough with thinly sliced Granny Smith apples (no need to peel) and then generously sprinkle with sugar. Bake in a 400* oven until puffed and golden. The time will vary depending on the size you choose you make your tart. Serve this with a spoonful of prepared dessert mix. Enjoy!
PUMPKIN WHOOPIE PIES
Ingredients: • PUMPKIN TOPS: 2 eggs, 2 cups light brown sugar, 1 cup vegetable oil, 1 teaspoon vanilla extract, 1 (15-ounce) can pumpkin, 3 cups flour, 1 tablespoon pumpkin pie spice, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt.* FILLING: 2 packages dessert mix flavor of your choice (we used Creme Brulee dessert mix),16 ounces cream cheese (recommend Philadelphia cream cheese), 16 oz tub of Cool Whip Instructions 1. To make the filling. In a mixer add the cream cheese and dessert mix. Mix well and then add in the tub of DEFROSTED Cool Whip and mix well. Let sit in fridge for a few hours so the flavor comes out. (I recommend using Crème Brulee as it is my favorite) 2. After filling has been in fridge for a few hours, heat the oven to 350 degrees. Beat the eggs, brown sugar, oil, and vanilla extract in a mixing bowl until smooth. Stir in the pumpkin. In a separate bowl, combine the flour, pumpkin spice, baking powder, baking soda, and salt. Add the dry ingredients to the egg mixture a half cup at a time, blending each time until smooth. 3. Drop a heaping tablespoon of batter onto an ungreased cookie sheet, using a moist finger or the back of a spoon to slightly flatten each mound. Bake the pumpkin tops for 12 minutes, then transfer them to a wire rack to cool completely. 4. To assemble the whoopie pies, turn half of the cookies bottom side up and spread a generous amount of filling on each of them. Top them with the remaining cookies (turned right side up). Makes 10 to 14 Pumpkin Whoopie Pies.
RED CHILI & CURRY LITTLE NECK CLAMS Serves 4. It’s delicious and spicy! Ingredients 4 dozen Little Neck Clams (soaked and scrubbed), the juice of 3 limes, 1 each 13 1/2-ounce can of unsweetened coconut milk, 1/3 cup dry white wine 1 package Gourmet Red Chili & Curry Dip Mix, 4 to 5 cloves of Garlic minced, 1 cups fresh cilantro roughly chopped. Directions: Soak Clams in cold water for about 20 minutes and scrub well. In a large pot combine lime juice, coconut milk, Wine, Red Chili & Curry Dip Mix, and garlic and bring to a boil, stirring, 2 minutes. Next add Clams, tossing to combine. Cook Clams, covered, stirring occasionally, until opened, about 8 to 10 minutes. (Discard any unopened Clams.) Remove pot from heat and toss in Cilantro and turn out into a large plate or bowl. Enjoy!
ROASTED GARLIC & HERB CHEESE KNOTS
1 package Roasted Garlic & Herb Olive Oil Blend, 1 can (13.8 oz) Pillsbury® refrigerated artisan pizza crust with whole grain or Pillsbury® refrigerated regular pizza crust 4 oz cream cheese, 1 cup shredded mozzarella , 2 tablespoons butter, 3 tablespoons freshly chopped basil and rosemary, 1 cup warmed marinara sauce for dipping
Mix package of Roasted Garlic & Herb Olive Oil Blend with 3/4 cup olive oil and place on a flat, shallow plate. Heat oven to 400°. Lay pizza dough on a work surface and stretch to a 10 x 15 inch size. Using a pizza cutter, cut the dough into 36 equal squares. In a small bow, combine cream cheese and shredded cheese. Mix well. Add one tablespoon of the cheese mixture to each dough square. Make a ball with the dough, sealing the edges. Place on a cookie sheet in a Christmas tree form as shown in the photo. Brush lightly with the Roasted Garlic & Herb olive oil blend. Bake for 15 – 17 minutes, or until golden brown.
After removing pull-apart from the oven, brush with more of the Roasted Garlic & Herb blend and sprinkle with chopped herbs. Serve pull apart with marinara sauce.
ROASTED GARLIC & HERB GRILLED LOBSTER TAILS
Ingredients: 1/2 cup melted unsalted butter, 1 package Roasted Garlic & Herb Olive Oil Blend, 2 Tbspn fresh parsley, 1 Lemon cut into long pieces, 4 fresh lobster tails Turn grill onto medium heat. Cut tops of lobster tail lengthwise and expose the meat. Mix the butter, parsley, and Roasted Garlic & Herb Olive Oil Blend together. Brush each tail with mixture, keeping the leftovers in bowl. Place tails on grill with meat facing down for 2 minutes. Then turn tails face up and brush with more butter mixture. Grill until the meat is opaque about 5-6 minutes. Serve immediately with lemon pieces and reserved melted butter.
ROASTED GARLIC & HERB HADDOCK
1 package Roasted Garlic & Herb Olive Oil Blend, 4 pieces (1/2 pound each to feed 4 people) of Wild Caught Haddock, bread crumbs (panko if available), Pure Olive Oil. Directions: Empty package of Roasted Garlic & Herb Dip Mix into a measuring cup and add a few Tbpn. water to soften (5 minutes) Add 1/3 cup olive oil to the measuring cup and mix well. Turn oven on Bake 450. Add Haddock to baking dish and using a spoon, spoon out the Roasted Garlic & herb dip out of the measuring cup draining the oil and baste over all pieces of Haddock. Then sprinkle Haddock with Panko breadcrumbs until covered. Spoon out the rest of the Roasted Garlic & Herb and spread in the baking dish surrounding the fish. Do not use extra olive oil in cup or the fish will be too oily. Bake for 15-20 minutes or until fish is cooked in center. Do not overcook fish. Serve and enjoy!
ROASTED GARLIC & HERB MUSHROOM RISOTTO
Ingredients: 2 cups of rice, 1 pound fresh, cut mushrooms of choice-finely chopped into pieces, 4 cups vegetable stock heated, 2 Tbspn unsalted butter, 4 Tbsp regular olive oil, 1 package Roasted Garlic & Herb Olive Oil Blend, 4 Tbsp. grated Parmesano Reggiano cheese, salt & pepper to taste. In a large saute pan, heat the olive oil and 1 Tbsp. of unsalted butter. Add the mushrooms and saute for a few minutes. Cook over low heat for approximately 15-20 minutes. When the mushrooms are half cooked, add the rice, and Roasted Garlic & Herb Olive Oil Blend. Add in vegetable stock, a little at a time, until all stock is absorbed. Remove from heat and stir in the reamaining butter. Sprinkle with the Parmesano Reggiano cheese.
ROASTED GARLIC & HERB POTATOES
Take 6-8 medium size red or white potatoes, 1 package Gourmet Roasted Garlic & Herb Olive Oil Dip Mix, 1 cup regular olive oil….cut potatoes into desired size and coat them with mix. Bake at 375 until golden brown.
ROASTED PORK WITH PESTO RED WINE SAUCE Ingredients: 1.5 pds pork shoulder on the bone, 2 onions chopped, 1 bulb garlic peeled, 2 28 oz cans chopped tomatoes, Olive oil to drizzle, 8 roma tomatoes halved, 1 bottle red wine, 1 Tbsp balsamic vinegar, 1 Tbsp grated lemon zest, 1 package Pesto Olive Oil Blend, Pappardelle Pasta, Parmesan cheese. Instructions: Preheat the oven to 350. Scatter the onions and garlic cloves on the base of a roasting tin sit a roasting pan and on top and position the pork. Season well with sea salt and black pepper drizzle liberally with olive oil pour half the bottle of red wine in the base of the pan. Place in the oven for 6 hours check every now and then to make sure that the pan doesn’t dry up then add 1 cup of water at the same to prevent this happening. Place the roma tomatoes on a baking tray season drizzle with oil and roast with the pork for a final 2 hours. Remove from the oven place the tomatoes in blender with the roasted garlic cloves and onions from the base of the tin add the Pestol blend until you have a smooth sauce. Place in a pan with the canned tomatoes remaining red wine balsamic lemon zest and simmer over a medium-low heat for 45 mins until well reduced. Meanwhile shred the pork discarding any fat and add to the sauce, cook for a further 15 minutes until reduced and thick serve with pappardelle pasta and parmesan cheese.
ROASTED RACK OF LAMB
How about a great recipe for Roasted Rack of Lamb? Makes 4 servings. Ingredients: 1/2 cup fresh bread crumbs, 1 package Greek Isle Olive Oil Blend Dip MIx, salt & pepper, 2 tablespoons olive oil, 1 (7 bone) rack of lamb, trimmed and frenched, 2 tablespoons olive oil, 1 tablespoon Dijon mustard. Directions: Preheat oven to 450 degrees F. Move oven rack to the center position.In a large bowl, combine bread crumbs, Geek Isle Dip MIx, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs. (Allow internal temperature to be 5 to 10 degrees less than you like because the meat will continue to cook while it sits. Bloody rare: 115 to 125 degrees F Rare: 125 to 130 degrees F Medium rare: 130 to 140 degrees F Medium: 140 to 150 degrees F) Enjoy!
Our savory vegetable dips and gourmet olive oil blends work great as rubs on steak, roast beef, chicken or fish.
Take one package of Southwest Jalapeno and add it to 16 ounces of crushed or diced tomatoes and let sit in refrigerator for 2 hours and serve. You can add more or less tomatoes to alter taste.
SAVORY SUNDRIED TOMATO & BACON BREAKFAST CREPES
Ingredients: 1 package Sundried Tomato & Bacon Dip Mix, 5 Tbsp butter, divided; 3 eggs, 1 cup milk, 3/4 cup flour, 5 Tbsp sugar, divided; 1/4 tsp salt, 2 cups sliced fresh mushrooms, 16 egg whites, lightly beaten. 1 8 oz package of shredded cheese of choice, 2 green onion, thinly sliced. Instructions: Heat oven to 350 degrees. Melt 3 Tbsp butter. Add to whole eggs and milk in a large bowl. Whisk until blended. Add flour, 2 Tbsp sugar and salt and mix well. Heat 8 inch skillet sprayed with cooking spray on med-high heat. Add 1/4 cup batter. Cook 1-2 min or until bottom is lightly browned and then flip. Cook 20 seconds more. Transfer crepe to plate. Repeat with remaining batter to make a total of 8 crepes. Cook and stir in mushrooms in 1 Tbsp of the remaining butter in large skillet 3-5 minutes or until tender. Add remaining butter and egg whites along with the package of sundried tomato & bacon dip mix. Cook 3-5 minutes or until eggs are set, stirring occasionally. Top crepes with cheese, mushrooms and scrambled eggs and onions. Fold in half. Place in 13 x 9 inch baking dish and bake uncovered 5 minutes or until cheese in melted. Enjoy!
SHRIMP OR CHICKEN SCAMPI
Use 3/4 to 1 lb shrimp, scallops, or chicken breast. Cook pasta first. Mix Gourmet Roasted Garlic & Herb Olive Oil Blend package with 2 Tbsp. warm water. Then add 3/4 to 1 cup of REGULAR olive oil and mix. Take out enough to coat a frypan and cook seafood or chicken in it. When done, add cooked pasta and rest of mixture. Combine in the pan, add grated cheese. Serves 2-3.
SOUTHWEST JALAPENO VEGGIE BURGERS
Ingredients: 2 oz olive oil, 6 Tbsp diced red onions, 4 Tbsp diced black olives, 5 Tbsp diced red peppers, 4 Tbsp diced garlic, 4 oz black beans rinsed and drained, 4 oz white beans rinsed and drained, 4 oz chickpeas rinsed and drained, 8 oz rolled oats, 2 Tbsp SOUTHWEST JALAPENO DIP MIX, 2 Tbsp minced fresh parsley leaves 1/2 tsp celery salt, 4 Tbsp seasoned bread crumbs or Panko bread crumbs, 1 egg. Directions In a medium saute pan over medium heat, add 1 oz olive oil and all raw vegetables except beans. Saute until translucent. Remove and cool. Cook the oats according to oatmeal directions and let cool. Place beans in a mixing bowl and crush with a fork. Add all dry ingredients to mixing bowl and mix well. Add egg and mix well. Then add cooked veggies to mixing bowl and mix thoroughly. Thoroughly mix all ingredients and form into 4 medium sized thin patties, cover and refrigerate for 30 minutes. In saute pan add 1 oz olive oil, and cook patties on medium high heat for 3-4 minutes per side until browned. (Best if made pretty thin. The thicker they are the longer they will need to cook through) For a real spicy one, try the HABANERO!
SPICY SOUTHWEST JALAPENO PULLED PORK SANDWICHES
Ingredients: 1 (5 pound) boneless pork butt (shoulder), 2-3 Tbsp. olive oil, 1 package Southwest Jalapeno dip mix, 1 cup water, Soft Hamburger Rolls. Directions: Use the spices in the Southwest Jalapeno along with the olive oil to rub all over the roast. Place meat in a 6-quart slow cooker. Add water. Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours or until pork is very tender. Remove pork to a large cutting board or platter and let rest for 10-15 minutes. Pull, slice or chop to serve. Serve in hamburger buns with barbecue sauce. (Recipe makes 16 to 20 servings.) Enjoy!
5 Tbsp. butter, melted; 5 Tbsp. Flour; 3 cups warm milk; 1 cup Parmesan cheese or 1 cup Romano cheese. 1 package Gourmet Garden Spinach Dip Mix; 2-12 oz pkgs. of cheese tortellini, cooked and drained. Grease 2 qt casserole. In saucepan over medium heat combine butter and flour to create a thick paste. Pour in warm milk and stir until mixture is thick and bubbling. Add cheese and Gourmet Garden Spinach Dip Mix. Stir in tortellini. Pour into casserole and bake at 350 for 30 min. Enjoy!
Ingredients: 2 Tbsn unsalted butter, 1 medium onion, finely chopped; sea salt; 3 cups bread crumbs (panko & crn flake crumbs); 2/3 cup milk; 4 tsp dry sherry; 1 tsp dijon mustard; 6 lg eggs, 1 pd ground organic hamberger or turkey meat; 2 Tbspn honey; 1/2 package of SOUTHWEST JALAPENO DIP MIX (unprepared); ground pepper; vegetable oil for frying; 6 Tbspn cranberry or grape preserves OR ANY OF OUR DIP MIXES (prepared); chopped fresh dill; thinly sliced cucumber. DIRECTIONS: Melt the butter in a medium skillet over medium-high heat. Add the onion, season with salt and cook until golden brown, 4 to 6 minutes; set aside. Combine 1/2 cup breadcrumbs and the milk in a bowl; set aside until the milk is absorbed, 1 to 2 minutes. Stir the sherry, mustard and southwest jalapeno dip mix (unprepared) in a large bowl until dissolved, then scramble in 2 eggs. Add the soaked breadcrumbs, the browned onion, the turkey or hamberger meat, honey, 2 teaspoons salt, and pepper to taste. Gently mix with your hands until combined. Dampen your hands; form the mixture into small meatballs, about 1 tablespoon each. Put on a parchment paper-lined baking sheet, cover with plastic wrap and refrigerate at least 4 hours or overnight. Put the remaining breadcrumbs in a shallow dish. Whisk the remaining eggs and 2 tablespoons water in a bowl. Dip each meatball in egg, letting the excess drip off, then roll in the breadcrumbs; return to the baking sheet. Heat about 1 1/2 inches vegetable oil in a large saucepan over medium-high heat until a deep-fry thermometer registers 325 degrees F. Working in batches, fry the meatballs, gently stirring with a slotted spoon, until golden and cooked through, 3 to 4 minutes. Transfer to a paper towel-lined plate and season with salt. Let stand 10 minutes. Fold the grape or cranberry preserves into the sour cream and top with the dill. Skewer each meatball with a cucumber slice and serve with the dip. (You can substitue any of our veggie dip mixes for the sour cream and preserves…it’s delicious with our Dill dip or Pepper Jack dip! Enjoy!
TOMATO SOUP & ITALIAN TOMATO & BLACK OLIVE GRILLED CHEESE APPETIZER
Ingredients: 1 32 oz can of tomato soup, 16 2 oz shot glasses, 16 bar toothpicks, 1 package Gourmet Italian Tomato & Black Olive Dip Mix, 16 pieces of white sandwich bread, 32 pieces of American Cheese, Butter to grease pan. Directions: Layout 16 2 oz shot glasses on a serving tray. Butter large saute pan over medium heat and place 3 pieces of sandwich bread in pan. Place 2 slices of cheese on each piece of bread and sprinkle cheese with a little of the dip mix with fingers. Place another piece of bread on top of each and press down with a spatula to flatten a bit. When bottom piece of bread is browned flip over and brown the other side pressing down a bit with the spatula. Remove the 3 sandwiches you made from pan and cut off all 4 crusts of the bread. Cut the square you have left over diagonally and set aside. Meanwhile on another burner, heat up the tomato soup and when hot add into shot glasses. Place toothpicks through the diagonals of grilled cheese and place on top of shot glass. Serve hot & enjoy!
TUSCAN BAKED RAVIOLI
Ingredients: 2 Tbsp olive oil, 1 medium onion, chopped, salt & pepper, 1 package Tuscan Blend, 1 can tomatoes, 28 ounces, 1 can (28 oz) crushed tomatoes, 2 pds store bought ravioli, 1 1/2 cup shredded mozzarella cheese, 1/2 cup grated Parmesan cheese. Directions: Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add Tuscan Blend package and tomatoes. Bring to a boil, reduce heat, and simmer breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20-25 minutes. Cook ravioli in a large pot of boiling water just until they float to the top (pasta will continue to cook in oven) Drain pasta, return it to pot. Toss sauce in with pasta. Pour pasta into a large baking dish and sprinkle with cheeses. Bake until golden color, about 20-25 min. Cool slightly before serving. Enjoy! Serves 4-6 people.
TUSCAN CHICKEN PENNE
Here is a recipe that will make you smile…I know it’s pasta,but who doesn’t like pasta??? Tuscan Chicken Penne! Ingredients: 1/2 cup olive oil, divided in half, 4 cloves garlic, sliced, 1 package Tuscan Blend Olive oil dip mix from Dana’s Marketplace 🙂 1 (28 ounce) can diced tomatoes, 1/2 cup tomato sauce, 1 bunch fresh basil-chopped, 1 (12 ounce) package dried penne pasta, 2 eggs, 2 cups bread crumbs (Panko we like the best), 1 pound thin chicken breast cutlets, 1 cup favorite shredded cheese.
Directions:Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the garlic, and saute for a few minutes. Pour in the diced tomatoes and tomato sauce, and add the basil and Tuscan Blend dip mix. Simmer for about 20 minutes, stirring occasionally. Meanwhile, bring a large pot of lightly salted water to a boil. Add penne pasta, and cook for 8 minutes, or until tender. Drain. In a small bowl, whisk eggs with a fork. Place bread crumbs in a separate bowl. Dip chicken cutlets into the egg, then press into the bread crumbs until completely coated. Heat remaining olive oil in a large skillet over medium heat. Fry chicken for about 5 minutes per side, or until the coating is a nice dark brown color. Remove chicken, and cut into slices. Toss the chicken slices into the sauce, and simmer for about 10 minutes. Stir in the cooked penne, simmer for a few more minutes to soak up the flavor, sprinkle with your favorite cheese and then serve.