RECIPES
Simple to make recipes that that great!
**If you’ve created your own recipe that leaves your friends and family raving please send it our way!
APPETIZERS
APRICOT JALAPENO CHEESEBALL Take 1/2 package of Southwest Jalapeno (or 12 g net weight) add it to 2 Tbspn. warm water and let sit 5 minutes to soften. Add 8 oz of cream cheese and 1 Tbspn. Apricot preserves. Mix well and let sit in fridge for an hour. Serve with crackers or pretzel sticks. For milder spread add 1/4 package (or 6 g net weight) of Southwest Jalapeno mix and 1/2 Tbspn. Apricot Preserves and follow same directions.
BUFFALO BLUE CHICKEN
16 oz cream cheese
16 oz cheddar or Colby-jack cheese, shredded
8 oz ranch dressing
2 packages Buffalo Blue spice mix
25 oz cooked chicken pieces (I use can chicken)
Melt cream cheese in microwave until soft, Stir in ranch, and both packages of Buffalo Blue spice mix, add chicken and cheese. Mix well, heat in oven or in crock pot.
CAJUN FRENCH FRIES Slice potatoes in long strips then 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 sea salt and crushed black pepper and serve. Also try Cracked Crab or flavor of your choice.
CHEESEBALLS Mix 1 package of any 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 an hour and serve with crackers. (By Molly Rahe-Randell)
CRAB DIP 1/2 inch thick of diced onion, 16oz. cream cheese, 1/4 cup of mayonnaise, Cracked Crab Dip Mix, 16 oz crab meat. Mix all together and add crab meat Bake 350 for 20-30 minutes. Add Cheddar Jack or any cheese of choice last 10 minutes (optional).
HOT GARLIC & SPINACH DIP 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.
HERBED MONKEY BREAD 1 stick butter melted, another 1/4 cup melted butter, plus a little more for pan, 1 cup grated Parmesan, plus more for sprinkling, 2 teaspoons of your favorite spice mix, such as Roasted Garlic & Herb, Greek Isle, Tuscan or Pesto, 2 packages biscuits. Preheat oven to 350 degrees F. Lightly butter a 12-cup Bundt pan; set aside. In a small bowl, combine cheese and Italian seasoning. Roll each individual biscuit into a ball. Dip each piece in the 1 stick of melted butter, then coat with the cheese mixture. Place dough into prepared pan; overlapping will occur. Bake bread, 30 to 35 minutes. Cover with aluminum foil during the last 10 minutes of baking to prevent excess browning, if needed. Let cool in pan, 10 minutes; invert bread onto a serving plate. Drizzle remaining 1/4 cup melted butter on top and sprinkle with grated Parmesan.
HUMMUS
1 can (15 0z) garbanzo beans or chickpeas, rinsed and drained
1/3 cup reduced-fat mayo
1 tablespoon Sun-dried Tomato Bacon mix or any other spice mix.
1 teaspoon lemon juice
In a food processor combine the beans, mayo, sauce mix and lemon juice; cover and process until blended. Transfer to a small bowl. Serve with crackers.
Store in refrigerator. (By Bonnie Ferrara)
Tip: Use organic chickpeas! Research has shown that chickpeas have 5 times more pesticide than other vegetables.
PESTO BRUSCHETTA 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.
SALSA Take one package of Southwest Jalapeno, 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.
SPINACH ARTICHOKE BLOSSOM 1 package of Spinach Artichoke Spice Mix, 1c. mayo, 1/2c. grated, parmesan cheese, 10 phyllo dough sheets, ½ c. milk. Combine milk, mayo and parmesan cheese in medium saucepan over low heat. When hot, add dip mix and continue cooking, stirring frequently for 5 minutes. Preheat oven to 375. Cut phyllo sheets in to 6" squares, place squares in mini-muffin or tart pan. Pour 1T. hot dip into phyllo squares, twist closed and bake until just golden brown (8-10 minutes). Repeat with remaining stack of 5 sheets. Serve hot or cold.
WARM CHEESY DIP Use your favorite creamy dip mix variety. We would suggest Cheesy Bacon, Bacon and Onion, Loaded Baked Potato. Combine with 8 oz. of cream cheese, 8 oz. of mozzarella cheese and 8 oz. of sour cream. Bake at 350F until warm and bubbly. Serve warm with crackers or crusty bread.
MAIN DISHES
CHICKEN CUTLETS/ TENDERS Scramble 2-3 eggs in bowl. Add 1 Tbsp. milk or water. Add 1 package Gourmet Roasted Garlic & Herb Olive Oil Blend. Toss 1-2 pounds 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.
CREAMY CHEESY CHICKEN 1 packet Cheesy Bacon, Bacon & Onion, Loaded Potato, Onion & Chive Mix, Sundried Tomato Bacon, Portabella Artichoke or any of your favorite spice mix, 8 oz. cream cheese, cubed, 1 1/2 lbs. boneless, skinless chicken breast, cubed, 1/2 cup chicken broth, 4 oz. shredded Cheddar cheese, 12 oz. cooked pasta. Combine first 4 ingredients in greased slow cooker. Cook 3-4 hours on low. Add shredded cheese during last 30 minutes of cooking. Serve over pasta. Makes 4-6 servings. (Mary Lambert)
DILL SALMON Take one package Dill-icious Dip Mix, 1/2 cup-3/4 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. Baste both sides of salmon and bake for 10-15 minutes or until done.
GARLIC CHICKEN Take 4 Boneless chicken breasts, 1 package Garlic Galore (Southwest Jalapeno or Dill can be substituted), ½ cup regular olive oil, and 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.
GREEK FLAVORED FISH Using our Gourmet Greek Olive Oil Blend, mix package with 1/2 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. In a sauté pan, add 1 Tbsp 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 prepared mix to the top of the fish and let fish cook to almost done. The flip fish over in pan for another minute or so and then serve. Goes great with mixed vegetables and baked potato. Enjoy a healthily and quick gourmet meal.
HEAVENLY HORSERADISH BEEF TENDERLOIN 2 lb Beef Tenderloin, 4 cloves garlic finely chopped, 4 Tbsp. regular olive oil, 1 package Gourmet Savory 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.
MEATLOAF
3 lb ground meat
One pack Onion & Chive or Sweet Pepper and Tomato, Sundried Tomato and Bacon
2 cups fresh bread crumbs
¼ cup ketchup or Tomato soup
1 Tbsp Worcestershire sauce
Mix ingredients well. Put into 9x13 baking dish. Shape into loaf. Bake at 350 degrees for 45 minutes or until done. Top with remaining tomato soup and heat until hot. (By Cindy Rice)
PESTO SHRIMP Prepare Pesto Genovese Gourmet Olive Oil Blend according to package 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 sauté 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.
ROASTED GARLIC & HERB GRILLED LOBSTER TAILS 1/2 cup melted unsalted butter, 1 package Roasted Garlic & Herb Olive Oil Blend, 2 Tbsp 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 MUSHROOM RISOTTO 2 cups of rice, 1 pound fresh, cut mushrooms of choice-finely chopped into pieces, 4 cups vegetable stock heated, 2 Tbsp 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 sauté pan, heat the olive oil and 1 Tbsp. of unsalted butter. Add the mushrooms and sauté for a few minutes. Cook over low heat for approximately 15-20 minutes. When the mushrooms are half cooked, add 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 remaining butter. Sprinkle with the Parmesano Reggiano cheese.
ROASTED POTATOES Roasted Garlic & Herb or any spice of your choice. Take 6-8 medium size red or white potatoes, 1 package Roasted Garlic & Herb Olive Oil Dip Mix, ¾ -1 cup regular olive oil...cut potatoes into desired size and coat them with mix. Bake at 375 until golden brown.
RUBS Our savory vegetable dips & gourmet olive oil blends work great as rubs on steak, roast beef, chicken or fish.
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 fry pan 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 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 sauté pan over medium heat, add 1 oz olive oil and all raw vegetables except beans. Sauté 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 sauté 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).
SPINACH TORTELLINI 5 Tbsp. butter, melted; 5 Tbsp. Flour; 3 cups warm milk; 1 cup Parmesan cheese or 1 cup Romano cheese. 1 package 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!
SUN DRIED TOMATO CHICKEN AND PASTA
One package Sun Dried Tomato Bacon dip mix, prepared as directed
4 boneless skinless chicken breasts
1/2 lb of your favorite pasta
In a Ziploc bag, combine chicken breast and one half of the prepared Sun Dried Tomato Bacon mixture.
Marinate at least two hours. Grill, broil or bake your chicken until no longer pink. Top cooked pasta with the remainder of the prepared Sun Dried Tomato dip mix, adding more olive oil as needed. Serve with chicken.
SUNDRIED DRIED TOMATO 4 flounder or tilapia fillets, 3 Tbsp. Sundried Tomato & Bacon, 1 cup seasoned breadcrumbs, 2 Tbsp. olive oil, 1 lemon, arrange fish in greased baking dish; sprinkle with Sundried Tomato & Bacon. Top with breadcrumbs; drizzle with olive oil and juice of lemon. Bake at 375° for 25 - 30 minutes or until fish flakes easily. Makes 4 servings. **Greek Isle, Roasted Garlic & Herb, Tuscan, and Pesto are delicious too!**
PESTO STYLE CHICKEN MARSALA
1 tablespoon olive oil
1 pound thinly sliced boneless skinless chicken breast halves
1 1/2 cups sliced fresh mushrooms
1 1/4 cups water 1 package Pesto Olive Oil Blend
Heat oil in large skillet on medium-high heat. Add chicken; cook 3 minutes per side or until lightly browned. Remove from skillet. Add mushrooms to skillet; cook and stir 3 minutes or until tender.
Stir in water and Seasoning Mix. Bring to boil. Reduce heat to low; simmer 1 minute or until sauce thickens slightly, stirring occasionally. Return chicken to skillet. Cook 1 to 2 minutes or until chicken is heated through. Serve with cooked pasta or rice, if desired.
Variation: For thicker chicken breast halves, increase cook time in Step 1 to 5 minutes per side.
Creamy Chicken Marsala: Prepare as directed, using 1 1/2 cups milk in place of the water.
(By Mary Sullivan)
TORTELLINI SALAD 1 package of Tortellini (meat, cheese or combination) cooked,1 pack of crumbled Feta cheese, ½ mix of Greek Isle mixed in ½ c olive oil (if dry, add additional olive oil), 1 pack of Grape tomatoes, washed and halved, Add all to bowl. Chill and serve. Makes a wonderful hot dish too! (By Kristi McCorkill)
WHITE PIZZA
One package of any oil mix, prepared as directed.
Your favorite pizza crust
Mozzarella cheese
Toppings (ex. sliced tomatoes, mushrooms, sausage, etc.)
Spoon mix over crust. Top with cheese and toppings. Bake at 400F until cheese is melted and crust is done.
DESSERTS
CANNOLIS 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.
CHOCOLATE CHIP CHEESE BALL
1 8 oz cream cheese
½ c. butter, softened
¾ c. confectioner’s sugar
¾ c. mini semi sweet chocolate chips
1 package Crème Brulee dessert mix
¾ c. finely chopped pecans
Beat cream cheese, butter, vanilla and dessert mix until fluffy. Gradually add sugar, beat until combined. Stir in chocolate chips. Cover and chill for 2 hours. Place cream cheese mixture on a large piece of plastic wrap and shape into a ball. Chill for one hour. Just before serving, roll cheese ball in pecans.
COFFEE CAKE 1 package of your favorite dessert mix, such as Cinnabun, Key Lime, Cream sickle or Pumpkin, 8 oz. cream cheese, softened, 3 cans refrigerated biscuits, 1/2 cup butter, melted, 1/2 cup sugar.
Combine packet 1 of dessert mix with cream cheese; set aside. Separate biscuits. With your fingers, slightly flatten each biscuit. Spoon one teaspoon of dessert mixture on each biscuit, fold over into a half circle and pinch edges. Repeat with all biscuits and place in a well greased Bundt pan. Pour melted butter over the filled biscuits; sprinkle with sugar. Bake at 350° for 40 minutes. Makes 6-8 servings.
CREAM PUFFS 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 Gourmet 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.
GOURMET ICE CREAM Add a small amount of any of our Gourmet dessert mixes (unprepared) to softened vanilla ice cream or frozen yogurt. Mix in well and place into freezer for at least 1 hour and serve. You have created your own unique Gourmet ice cream flavor!
TEA COOKIES 1 package of your favorite dessert mix, 8 oz. pkg. softened cream cheese,12 oz. box Vanilla Wafer cookies, 1/2 cup raw sugar. Combine dessert mix with cream cheese. Spread a teaspoon of mixture onto the flat side of a cookie; top with another cookie. Roll edges of filled cookies in raw sugar. Makes about 25 cookies. (Barbara Yost)
OTHER USES FOR DESSERT DIPS
For a lighter dip and a mousse-like texture, use 16 oz. whipped topping and omits cream cheese.
Prepare dip in a graham cracker crust. Decorate with whipped topping and sprinkle with chopped nuts or crushed cookies for an easy dessert.
Freeze for a delightful ice cream cake.
Mix with whipped topping for icing or cake layer.
BREAKFAST DISHES
GOURMET OMELETES Use half of Savory Gourmet veggie dip package (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.
MISCELLANEOUS
HERBED BUTTER 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 great gourmet butter for toast, steamed vegetables or for cooking. It’s also very tasty on corn on the cob!
OTHER USES SPICES
Toss oil mixture with warm pasta.
Sprinkle on your favorite meat before cooking.
Use oil mixture as sauce or marinade for grilled chicken, steak, fish or pork chops. You can sauté veggies and meat of your choice in the oil mixture too.
Mix oil mixture with fresh cut tomatoes for a tomato salad. Add some mozzarella cheese.
Use dip as a sandwich spread.
Mix with cream cheese for a bagel spread.
Mix in your mashed potatoes for an extra burst of flavor.
Mix with your bread crumbs when making breaded chicken, fish or breaded pork chops.
Add milk or buttermilk to creamy dip to make a salad dressing.
Simple to make recipes that that great!
**If you’ve created your own recipe that leaves your friends and family raving please send it our way!
APPETIZERS
APRICOT JALAPENO CHEESEBALL Take 1/2 package of Southwest Jalapeno (or 12 g net weight) add it to 2 Tbspn. warm water and let sit 5 minutes to soften. Add 8 oz of cream cheese and 1 Tbspn. Apricot preserves. Mix well and let sit in fridge for an hour. Serve with crackers or pretzel sticks. For milder spread add 1/4 package (or 6 g net weight) of Southwest Jalapeno mix and 1/2 Tbspn. Apricot Preserves and follow same directions.
BUFFALO BLUE CHICKEN
16 oz cream cheese
16 oz cheddar or Colby-jack cheese, shredded
8 oz ranch dressing
2 packages Buffalo Blue spice mix
25 oz cooked chicken pieces (I use can chicken)
Melt cream cheese in microwave until soft, Stir in ranch, and both packages of Buffalo Blue spice mix, add chicken and cheese. Mix well, heat in oven or in crock pot.
CAJUN FRENCH FRIES Slice potatoes in long strips then 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 sea salt and crushed black pepper and serve. Also try Cracked Crab or flavor of your choice.
CHEESEBALLS Mix 1 package of any 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 an hour and serve with crackers. (By Molly Rahe-Randell)
CRAB DIP 1/2 inch thick of diced onion, 16oz. cream cheese, 1/4 cup of mayonnaise, Cracked Crab Dip Mix, 16 oz crab meat. Mix all together and add crab meat Bake 350 for 20-30 minutes. Add Cheddar Jack or any cheese of choice last 10 minutes (optional).
HOT GARLIC & SPINACH DIP 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.
HERBED MONKEY BREAD 1 stick butter melted, another 1/4 cup melted butter, plus a little more for pan, 1 cup grated Parmesan, plus more for sprinkling, 2 teaspoons of your favorite spice mix, such as Roasted Garlic & Herb, Greek Isle, Tuscan or Pesto, 2 packages biscuits. Preheat oven to 350 degrees F. Lightly butter a 12-cup Bundt pan; set aside. In a small bowl, combine cheese and Italian seasoning. Roll each individual biscuit into a ball. Dip each piece in the 1 stick of melted butter, then coat with the cheese mixture. Place dough into prepared pan; overlapping will occur. Bake bread, 30 to 35 minutes. Cover with aluminum foil during the last 10 minutes of baking to prevent excess browning, if needed. Let cool in pan, 10 minutes; invert bread onto a serving plate. Drizzle remaining 1/4 cup melted butter on top and sprinkle with grated Parmesan.
HUMMUS
1 can (15 0z) garbanzo beans or chickpeas, rinsed and drained
1/3 cup reduced-fat mayo
1 tablespoon Sun-dried Tomato Bacon mix or any other spice mix.
1 teaspoon lemon juice
In a food processor combine the beans, mayo, sauce mix and lemon juice; cover and process until blended. Transfer to a small bowl. Serve with crackers.
Store in refrigerator. (By Bonnie Ferrara)
Tip: Use organic chickpeas! Research has shown that chickpeas have 5 times more pesticide than other vegetables.
PESTO BRUSCHETTA 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.
SALSA Take one package of Southwest Jalapeno, 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.
SPINACH ARTICHOKE BLOSSOM 1 package of Spinach Artichoke Spice Mix, 1c. mayo, 1/2c. grated, parmesan cheese, 10 phyllo dough sheets, ½ c. milk. Combine milk, mayo and parmesan cheese in medium saucepan over low heat. When hot, add dip mix and continue cooking, stirring frequently for 5 minutes. Preheat oven to 375. Cut phyllo sheets in to 6" squares, place squares in mini-muffin or tart pan. Pour 1T. hot dip into phyllo squares, twist closed and bake until just golden brown (8-10 minutes). Repeat with remaining stack of 5 sheets. Serve hot or cold.
WARM CHEESY DIP Use your favorite creamy dip mix variety. We would suggest Cheesy Bacon, Bacon and Onion, Loaded Baked Potato. Combine with 8 oz. of cream cheese, 8 oz. of mozzarella cheese and 8 oz. of sour cream. Bake at 350F until warm and bubbly. Serve warm with crackers or crusty bread.
MAIN DISHES
CHICKEN CUTLETS/ TENDERS Scramble 2-3 eggs in bowl. Add 1 Tbsp. milk or water. Add 1 package Gourmet Roasted Garlic & Herb Olive Oil Blend. Toss 1-2 pounds 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.
CREAMY CHEESY CHICKEN 1 packet Cheesy Bacon, Bacon & Onion, Loaded Potato, Onion & Chive Mix, Sundried Tomato Bacon, Portabella Artichoke or any of your favorite spice mix, 8 oz. cream cheese, cubed, 1 1/2 lbs. boneless, skinless chicken breast, cubed, 1/2 cup chicken broth, 4 oz. shredded Cheddar cheese, 12 oz. cooked pasta. Combine first 4 ingredients in greased slow cooker. Cook 3-4 hours on low. Add shredded cheese during last 30 minutes of cooking. Serve over pasta. Makes 4-6 servings. (Mary Lambert)
DILL SALMON Take one package Dill-icious Dip Mix, 1/2 cup-3/4 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. Baste both sides of salmon and bake for 10-15 minutes or until done.
GARLIC CHICKEN Take 4 Boneless chicken breasts, 1 package Garlic Galore (Southwest Jalapeno or Dill can be substituted), ½ cup regular olive oil, and 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.
GREEK FLAVORED FISH Using our Gourmet Greek Olive Oil Blend, mix package with 1/2 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. In a sauté pan, add 1 Tbsp 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 prepared mix to the top of the fish and let fish cook to almost done. The flip fish over in pan for another minute or so and then serve. Goes great with mixed vegetables and baked potato. Enjoy a healthily and quick gourmet meal.
HEAVENLY HORSERADISH BEEF TENDERLOIN 2 lb Beef Tenderloin, 4 cloves garlic finely chopped, 4 Tbsp. regular olive oil, 1 package Gourmet Savory 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.
MEATLOAF
3 lb ground meat
One pack Onion & Chive or Sweet Pepper and Tomato, Sundried Tomato and Bacon
2 cups fresh bread crumbs
¼ cup ketchup or Tomato soup
1 Tbsp Worcestershire sauce
Mix ingredients well. Put into 9x13 baking dish. Shape into loaf. Bake at 350 degrees for 45 minutes or until done. Top with remaining tomato soup and heat until hot. (By Cindy Rice)
PESTO SHRIMP Prepare Pesto Genovese Gourmet Olive Oil Blend according to package 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 sauté 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.
ROASTED GARLIC & HERB GRILLED LOBSTER TAILS 1/2 cup melted unsalted butter, 1 package Roasted Garlic & Herb Olive Oil Blend, 2 Tbsp 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 MUSHROOM RISOTTO 2 cups of rice, 1 pound fresh, cut mushrooms of choice-finely chopped into pieces, 4 cups vegetable stock heated, 2 Tbsp 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 sauté pan, heat the olive oil and 1 Tbsp. of unsalted butter. Add the mushrooms and sauté for a few minutes. Cook over low heat for approximately 15-20 minutes. When the mushrooms are half cooked, add 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 remaining butter. Sprinkle with the Parmesano Reggiano cheese.
ROASTED POTATOES Roasted Garlic & Herb or any spice of your choice. Take 6-8 medium size red or white potatoes, 1 package Roasted Garlic & Herb Olive Oil Dip Mix, ¾ -1 cup regular olive oil...cut potatoes into desired size and coat them with mix. Bake at 375 until golden brown.
RUBS Our savory vegetable dips & gourmet olive oil blends work great as rubs on steak, roast beef, chicken or fish.
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 fry pan 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 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 sauté pan over medium heat, add 1 oz olive oil and all raw vegetables except beans. Sauté 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 sauté 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).
SPINACH TORTELLINI 5 Tbsp. butter, melted; 5 Tbsp. Flour; 3 cups warm milk; 1 cup Parmesan cheese or 1 cup Romano cheese. 1 package 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!
SUN DRIED TOMATO CHICKEN AND PASTA
One package Sun Dried Tomato Bacon dip mix, prepared as directed
4 boneless skinless chicken breasts
1/2 lb of your favorite pasta
In a Ziploc bag, combine chicken breast and one half of the prepared Sun Dried Tomato Bacon mixture.
Marinate at least two hours. Grill, broil or bake your chicken until no longer pink. Top cooked pasta with the remainder of the prepared Sun Dried Tomato dip mix, adding more olive oil as needed. Serve with chicken.
SUNDRIED DRIED TOMATO 4 flounder or tilapia fillets, 3 Tbsp. Sundried Tomato & Bacon, 1 cup seasoned breadcrumbs, 2 Tbsp. olive oil, 1 lemon, arrange fish in greased baking dish; sprinkle with Sundried Tomato & Bacon. Top with breadcrumbs; drizzle with olive oil and juice of lemon. Bake at 375° for 25 - 30 minutes or until fish flakes easily. Makes 4 servings. **Greek Isle, Roasted Garlic & Herb, Tuscan, and Pesto are delicious too!**
PESTO STYLE CHICKEN MARSALA
1 tablespoon olive oil
1 pound thinly sliced boneless skinless chicken breast halves
1 1/2 cups sliced fresh mushrooms
1 1/4 cups water 1 package Pesto Olive Oil Blend
Heat oil in large skillet on medium-high heat. Add chicken; cook 3 minutes per side or until lightly browned. Remove from skillet. Add mushrooms to skillet; cook and stir 3 minutes or until tender.
Stir in water and Seasoning Mix. Bring to boil. Reduce heat to low; simmer 1 minute or until sauce thickens slightly, stirring occasionally. Return chicken to skillet. Cook 1 to 2 minutes or until chicken is heated through. Serve with cooked pasta or rice, if desired.
Variation: For thicker chicken breast halves, increase cook time in Step 1 to 5 minutes per side.
Creamy Chicken Marsala: Prepare as directed, using 1 1/2 cups milk in place of the water.
(By Mary Sullivan)
TORTELLINI SALAD 1 package of Tortellini (meat, cheese or combination) cooked,1 pack of crumbled Feta cheese, ½ mix of Greek Isle mixed in ½ c olive oil (if dry, add additional olive oil), 1 pack of Grape tomatoes, washed and halved, Add all to bowl. Chill and serve. Makes a wonderful hot dish too! (By Kristi McCorkill)
WHITE PIZZA
One package of any oil mix, prepared as directed.
Your favorite pizza crust
Mozzarella cheese
Toppings (ex. sliced tomatoes, mushrooms, sausage, etc.)
Spoon mix over crust. Top with cheese and toppings. Bake at 400F until cheese is melted and crust is done.
DESSERTS
CANNOLIS 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.
CHOCOLATE CHIP CHEESE BALL
1 8 oz cream cheese
½ c. butter, softened
¾ c. confectioner’s sugar
¾ c. mini semi sweet chocolate chips
1 package Crème Brulee dessert mix
¾ c. finely chopped pecans
Beat cream cheese, butter, vanilla and dessert mix until fluffy. Gradually add sugar, beat until combined. Stir in chocolate chips. Cover and chill for 2 hours. Place cream cheese mixture on a large piece of plastic wrap and shape into a ball. Chill for one hour. Just before serving, roll cheese ball in pecans.
COFFEE CAKE 1 package of your favorite dessert mix, such as Cinnabun, Key Lime, Cream sickle or Pumpkin, 8 oz. cream cheese, softened, 3 cans refrigerated biscuits, 1/2 cup butter, melted, 1/2 cup sugar.
Combine packet 1 of dessert mix with cream cheese; set aside. Separate biscuits. With your fingers, slightly flatten each biscuit. Spoon one teaspoon of dessert mixture on each biscuit, fold over into a half circle and pinch edges. Repeat with all biscuits and place in a well greased Bundt pan. Pour melted butter over the filled biscuits; sprinkle with sugar. Bake at 350° for 40 minutes. Makes 6-8 servings.
CREAM PUFFS 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 Gourmet 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.
GOURMET ICE CREAM Add a small amount of any of our Gourmet dessert mixes (unprepared) to softened vanilla ice cream or frozen yogurt. Mix in well and place into freezer for at least 1 hour and serve. You have created your own unique Gourmet ice cream flavor!
TEA COOKIES 1 package of your favorite dessert mix, 8 oz. pkg. softened cream cheese,12 oz. box Vanilla Wafer cookies, 1/2 cup raw sugar. Combine dessert mix with cream cheese. Spread a teaspoon of mixture onto the flat side of a cookie; top with another cookie. Roll edges of filled cookies in raw sugar. Makes about 25 cookies. (Barbara Yost)
OTHER USES FOR DESSERT DIPS
For a lighter dip and a mousse-like texture, use 16 oz. whipped topping and omits cream cheese.
Prepare dip in a graham cracker crust. Decorate with whipped topping and sprinkle with chopped nuts or crushed cookies for an easy dessert.
Freeze for a delightful ice cream cake.
Mix with whipped topping for icing or cake layer.
BREAKFAST DISHES
GOURMET OMELETES Use half of Savory Gourmet veggie dip package (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.
MISCELLANEOUS
HERBED BUTTER 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 great gourmet butter for toast, steamed vegetables or for cooking. It’s also very tasty on corn on the cob!
OTHER USES SPICES
Toss oil mixture with warm pasta.
Sprinkle on your favorite meat before cooking.
Use oil mixture as sauce or marinade for grilled chicken, steak, fish or pork chops. You can sauté veggies and meat of your choice in the oil mixture too.
Mix oil mixture with fresh cut tomatoes for a tomato salad. Add some mozzarella cheese.
Use dip as a sandwich spread.
Mix with cream cheese for a bagel spread.
Mix in your mashed potatoes for an extra burst of flavor.
Mix with your bread crumbs when making breaded chicken, fish or breaded pork chops.
Add milk or buttermilk to creamy dip to make a salad dressing.
