Portion Size: 6 oz. Yield: 32 Servings Ingredients Amount Carrots, diced, ¼” 5 cups Green pepper, diced, 1” 1 qt. Bush’s Best Vegetarian Baked Beans 1 #10 can (7 lb. 5 oz.) Pineapple tidbits canned with juice 1 qt. Cider vinegar…
Pirates Punch
96 oz lemonade 8 oz pineapple juice 24 oz pomegranate juice 3 cup mint, fresh picked PROCEDURE: Combine lemonade and pineapple juice in large container. In separate container combine pomegranate juice and fresh mint and muddle together until mint is completely broken down. Pour pomegranate juice with muddled mint through strainer into lemonade mixture. Add…
Slippery Noodles
½ # Rigatoni 1gallon sauce pot filled with ¾ full with water ¼ cup whole butter (salted or unsalted depending on diet) 2tbsp. Grated Parmesan cheese Method: 1. Bring water to a boil, add pasta, and cook for 8 minutes 2. Toss with butter and cheese.
Smiling pizza
2 Pita flatbread shells 1 Jar of your favorite pizza sauce ½ cup shredded Mozzarella Cheese ½ cup shredded Cheddar cheese ¼ cup sliced mushrooms ¼ cup sliced pepperoni 1 pinch Dried Oregano 1 pinch Dried Basil Method: 1. Preheat oven to 400 F. 2. Place pita bread on a baking sheet 3. Spoon 3-4…
White Bean Turkey Ragout
Yield: 4-8 Servings Amt Ingredient 1 tbsp. canola oil 2 tsp. minced garlic 1 medium yellow onion, small diced 1 cup diced celery 2 poblano chilies, roasted, peeled and diced 3 cups diced cooked turkey breast, or shredded 1 tsp. ground cumin ½ tsp. chili powder ½ stick unsalted butter 3 tbsp. flour 1 quart…
The Black & Green
Chef Andrew Casale, formerly a chef at The Owatonna (Minn.) Country Club and Hazeltine National Golf Club in Chaska, Minn., and currently Chef and Event Coordinator for the University of St. Thomas in St. Paul, Minn., took the top prize in the 2008 Cargill Meat Solutions’ TNT™ Top Burger Challenge for his creation, “The Black…
Braised Short Ribs of Beef
For the spice mix: Amt Ingredient 1 Tbsp. allspice 1 tsp. cloves 4 Tbsps. coriander seeds 1 bay leaf 1 Tbsp. Szechuan peppercorns 1 Tbsp. ground cinnamon 1 Tbsp. cumin seeds 2 pieces Star Anise fleur de sel Procedure: • Toast all spices in a dry skillet until fragrant. • Grind in a spice grinder…
Roasted Maine Scallops With Fragola, Mohave Oranges, Fennel and Black Mosto, Grenobloise
For The Scallop: Amt Ingredient U-10 Maine Dry Sea Scallops (cleaned) ½ cup Mazola oil, for pan roasting 1 tbsp. butter 1 sprig thyme and rosemary 1 clove garlic to taste Espelette powder and salt For the Vegetables: Amt Ingredient 8 ozs. Fragola (cooked al dente) 2 cups baby spinach 1 tsp. chopped garlic 1…
Turkey Burger with Cranberry Vinegar BBQ Sauce
Yield: Four 6-oz. burgers Amt Ingredient 24 ozs. fresh ground organic turkey meat (very lean and flavorful) 2 whole hen eggs ½ cup grated parmesan cheese 1 tbsp. roasted garlic paste (upscale supermarket) 1 each tbsp. chopped chives and parsley 1 tbsp. chile powder 1 tbsp. olive oil to taste salt and pepper Procedure: • Combine…
Wisconsin Gruyère And Gorgonzola Cheese Tart With Black Walnut & Apple Salad
Number of Servings: 12 Appetizers Tart Ingredients: 1 tablespoon fresh basil, chopped 1 tablespoon fresh thyme leaves, chopped 1 tablespoon fresh rosemary leaves, chopped 8 eggs 2 cups heavy cream 4 ounces (1 cup) Roth Käse Grand Cru Gruyère cheese 1/4 cup Belgioioso Creamy Gorgonzola cheese, crumbled 1 16-ounce box phyllo dough 4 ounces clarified…
Hazelnut Gelato
Prep time: 10 minutes Processing ice cream: 25 minutes Makes: 8 servings 3 cups Hazelnuts, toasted, skin removed, diced 1 1/2 cups Heavy whipping cream, divided 1 1/4 cups Brown sugar 1 1/2 cups Milk, whole 4 Egg yolks, beaten 1 tablespoon Vanilla Process hazelnuts, 1/2 cup cream and sugar in food processor to shiny,…
Lime-Orange “Wannabe” Margarita
Makes 10 servings 12 fluid ounces Minute Maid® Premium Orange Tangerine Juice Blend, chilled 12 fluid ounces Minute Maid® Limonada, chilled 12 fluid ounces Minute Maid® Lemonade, chilled 5 each Limes, medium, juiced 2 each Lemons, grated 5 each Lemons, medium, juiced 2 each Orange, large, peeled and quartered 20 ounces Ice, crushed 1/4 teaspoon…
Mediterranean Paella
Yield: 2 servings Mediterranean Paella • 1 Pierce Chicken® unbreaded chicken breast fillet, ready-to-cook • 4 ounces chorizo, cut into chunks • 2 ounces olive oil • 6 ounces Spanish onion, cut into chunks • 4 cloves garlic, minced • 8 ounces tomatoes, peeled, seeded, and cut • 1/2 teaspoon Spanish paprika • 1 3/4…
Corn, Kale and Sweet Potato Chowder
Chef’s Note: This is a hearty chowder that can be served as an appetizer soup, or as a dinner itself. Yield: Serves 8 Amt Ingredient 1½ qts. distilled water 2 large sweet potatoes, peeled and sliced ¼-inch thick 2 carrots, peeled and sliced 1 medium yellow onion, diced 1 tbsp. minced garlic 2 tbsp. white…
Lasagna Bolognese
Chef’s Note: This authentic, cholesterol-free version of traditional lasagna is the favorite dish of our spa-goers. Using whole-wheat noodles increases dietary fiber five-fold. We do not cook the noodles: just snap them in pieces to fit the size of your casserole. Yield: A 12” x 8” pan should yield 9 portions; an 8” x 8”…