All Recipes

Makes 10 Servings

Cinnamon Dusted Pecans:

• 2 Tbsp sugar
• 1 tsp Culinary Secrets® Ground Cinnamon
• 1 oz butter OR margarine
• 6 oz whole pecans

Raspberry Vinaigrette:

• 2/3 C frozen raspberries
• 1/4 C water
• 1/4 C red wine vinegar
• 1/2 C Karo® Light Corn Syrup
• 1-1/2 tsp Culinary Secrets Ground Mustard Seed
• 1 cup oil
• 1-1/2 tsp Culinary Secrets Freeze Dried Chives

Salad:

• 5 oz salad greens
• 5 oz feta cheese, crumbled

Cinnamon Dusted Pecans:
Combine sugar and Culinary Secrets® Ground Cinnamon and set aside. Melt butter in a large sauté pan on medium heat. Add pecans and stir constantly until pecans are lightly toasted about 5 minutes. Remove from heat and immediately add cinnamon sugar mixture. Stir well to mix. Transfer pecans to parchment paper and cool completely. Store in an air-tight container for up to 2 weeks.

Raspberry Vinaigrette:
Combine raspberries, water, vinegar, Karo Light Corn Syrup and Culinary Secrets Ground Mustard Seed in a food processor. Blend until smooth. Gradually add oil until well emulsified. Stir in Culinary Secrets Freeze Dried Chives and season with salt and pepper. Chill until ready to serve.

Salad:
Portion salad greens on 10 plates. Top with feta cheese and Cinnamon Dusted Pecans. Drizzle with Raspberry Vinaigrette.

Easter Honey Glaze Ham

Servings: 30
Ingredients

• 1–12 lb. Cobblestone Market boneless pit ham, 40138
• 1/2 C Culinary Secrets whole cloves, 24168
• 1/2 C dark corn syrup, 21583
• 4 C Katy’s Kitchen honey, 11535
• 1–1/3 C SilverBrook butter, 73400

Preparation method

1. Preheat oven to 325°F.
2. Score ham, and stud with the whole cloves. Place ham in foil lined pan.
3. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
4. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze.
5. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving. 

Easter Honey Glaze Ham
Servings: 30

Ingredients
1–12 lb. Cobblestone Market boneless pit ham, 40138
1/2 C Culinary Secrets whole cloves, 24168
1/2 C dark corn syrup, 21583
4 C Katy’s Kitchen honey, 11535
1–1/3 C SilverBrook butter, 73400

Preparation method
1. Preheat oven to 325°F.
2. Score ham, and stud with the whole cloves. Place ham in foil lined pan.
3. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
4. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze.
5. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

Antipasto Salad

Servings: 24

Ingredients

• 1–1/4 C grated Villa Frizzoni parmesan cheese, 70077
• 2–1/4 C Katy’s Kitchen vegetable oil, 15024
• 1 C red wine vinegar, 13924
• 6 cloves Markon garlic, minced, 78470
• 1–1/4 Tbsp and 1 tsp Culinary Secrets dried basil, 10510
• 3/4 tsp Culinary Secrets crushed red pepper flakes, 24018
• 1–1/4 Tbsp and 1 tsp Katy’s Kitchen salt, 33202
• 1–3/4 lbs Villa Frizzoni rotini spirals, 25490
• 8 C Markon broccoli florets, 78330
• 1 lb sliced Villa Frizzoni pepperoni, E6662
• 1 Markon green bell pepper, chopped, 78246
• 1 Markon orange bell pepper, chopped
• 40 cherry tomatoes, halved, 78223
• 2 C Villa Frizzoni feather shredded mozzarella cheese, 61677

Preparation method

1. Cook pasta in a pot of boiling salted water until al dente. Drain.
2. In large bowl, stir together oil, vinegar, garlic, basil, salt and red pepper flakes. Toss with warm macaroni to coat well. Toss with Parmesan. Cover, and refrigerate 2–3 hours.
3. Add broccoli, pepperoni, peppers and tomatoes; toss well. Sprinkle with mozzarella cheese, and serve.

Watermelon Salsa

Servings: 16

Ingredients

• 2 C seeded and coarsely chopped watermelon, 74844
• 2 Tbsp Markon red onions, chopped 79294
• 3 Tbsp seeded, chopped Anaheim chile
• 1/2 C chopped Markon cilantro, 78015
• 2 Tbsp balsamic vinegar, 17042
• 1/4 tsp Culinary Secrets garlic salt, 28594

Preparation method

1. In a serving bowl, mix together the watermelon, onion, cilantro and chiles.
2. Season with balsamic vinegar and garlic salt.
3. Cover and refrigerate for at least one hour to blend flavors.
4. Serve in fun dishes, pictured above, to spice it up a bit.

Parmesan Basil Steaks

8 Servings

Ingredients

• 1/2 cup ─ Villa Frizzoni 75/25 Blend Canola and Extra Virgin Olive Oil, RFS #33388
• 1/4 cup ─ Villa Frizzoni Parmesan cheese, shredded, RFS# 70947
• 2 Tbsp. ─ Markon Fresh basil, minced, RFS# 75016
• 1 tsp. ─ Culinary Secrets Northwoods Steak Seasoning, RFS# 28758
• 8 each ─ Strip steaks or Round Steaks
• 1-2 Tbsp per steak ─ Culinary Secrets Northwoods Steak Seasoning RFS# 28758
   

Directions

1. Combine olive oil, Parmesan, basil and 1 teaspoon Steak Seasoning. Set aside.
2. Sprinkle Steak Seasoning over both sides of steak. Grill over moderate heat for 12 to 16 minutes, turning once, to desired doneness.
3. Remove steaks from grill and immediately drizzle with Parmesan Basil Oil mixture.
4. Let steaks rest for 5 minutes before serving.

Summer Salad with Tortellini

Servings: 6

Ingredients

• 1 package (9 ounces) Villa Frizzoni cheese-filled tortellini, 65046
• 1 medium zucchini, thinly sliced, 78127
• 1 jumbo Markin carrot, peeled and chopped, 70480
• 1 pint cherry tomatoes, halved, 78223
• 1 red onion, thinly sliced, 79294
• 1/4 C snipped fresh parsley, 78172
• 1 head Markon romaine lettuce, 75066
• 1 gold bell pepper, 78553
• 1 red bell pepper, 75337
• 3 Tbsp Villa Frizzoni Parmesan cheese, 70946

Preparation method

1. Cook tortellini in a stockpot according to package directions; drain and rinse
2. under cold running water using a large colander and set aside.
3. Meanwhile, slice zucchini and chop carrot. Cut cherry tomatoes in half and
4. slice onions, slice peppers and snip parsley.
5. Add vegetables to tortellini; mix gently. Sprinkle Parmesan cheese over salad.
6. Cover; refrigerate at least 2 hours before serving.

Fruit Salad with Citrus Yogurt Sauce

Servings: 8-10

Ingredients

• 3/4 C water
• 1/2 C sugar, 27348
• 1/2 C Rejuv orange juice, 14780
• 1/4 C lemon juice, 12790
• 1 tsp grated orange peel
• 2 Tbsp triple sec, optional
• 2 kiwifruit, peeled, sliced and halved, 74772
• 2 ripe pears, peeled and chopped, 73948
• 2 Markon red delicious apples, chopped, 78008
• 2 Markon oranges, peeled and sectioned, 78692
• 2 C seedless red grapes, halved, 78922
• 1 pink grapefruit, peeled and sectioned, 78083
• 8-10 Bountiful Harvest maraschino cherries to garnish, 16343
• 8-10 mint leaves to garnish, 77804
• Katy’s Kitchen peanuts to taste, 90440

Citrus Yogurt Sauce

• 1 cup plain yogurt, 46306
• 2 Tbsp brown sugar, 27222
• 2 Tbsp SilverBrook sour cream, 71811
• 1 tsp grated orange peel
• 1/2 tsp vanilla extract, 23347

Preparation method

1. For syrup, in a large saucepan combine the first five ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool. Stir in triple sec if desired.
2. In a large bowl, combine the kiwi, pears, apples, oranges, grapes and grape fruit; add syrup and gently toss. Cover and refrigerate overnight.
3. In a small bowl, combine sauce ingredients. Cover and refrigerate overnight.
4. Serve fruit salad with a slotted spoon; drizzle with yogurt sauce.

Cheddar Cheese Biscuits

Servings: 12

Ingredients

• 2 C all-purpose flour, 27634
• 3 tsp baking powder, D9253
• 1 tsp Katy’s Kitchen salt, 31984
• 1/2 tsp Culinary Secrets garlic powder, 24042
• 1/3 C SilverBrook butter, cold, cut into chunks, 73400
• 2 Tbsp EverFry Free canola oil, 12713
• 1 heaping C (6-7 oz.) grated sharp cheddar cheese, 30320
• 1/2–2/3 C milk, 71388

For brushing on top:

• 3 Tbsp SilverBrook butter, 73400
• 1/2 tsp Culinary Secrets garlic powder, 24042
• 1/2 tsp dried Culinary Secrets parsley flakes, 24016, or 1 Tbsp. Markon fresh
• parsley, finely chopped, 78172 (optional)

Preparation method

1. In a large bowl, whisk together the flour, baking powder, salt and garlic powder.
2. Add the cubed butter. Using a pastry cutter or a fork, cut butter into flour until it is coarse, pea-sized (doesn’t need to be fine).
3. Add oil, grated cheddar cheese. Add milk a bit at a time, just until the dough is moistened and you can no longer see any raw flour. Stir until well combined and holds together.
4. Drop approximately 1/4 cup portions of the dough onto an un-greased cookie sheet using an ice cream scoop or large spoon.
5. Bake for 15–17 minutes in a preheated oven at 400°F. While biscuits are baking, melt the remaining butter is a small bowl with garlic powder.
6. When biscuits come out of the oven, use a brush to spread this garlic butter over the tops of all the biscuits. Repeat until butter mixture is all used.
7. Sprinkle on parsley (optional). Serve warm. 

Homemade Chicken Noodle Soup

Servings: 6
Ingredients

• 1 Tbsp. SilverBrook butter, 73400
• 2 minced Markon garlic cloves, 78470
• 1 C. chopped Markon onion, 78228
• 1 C. chopped Markon celery, B7296
• 1 C. Bountiful Harvest sliced carrots, 61156
• 58 oz. Culinary Secrets chicken base, reconstituted, 12208
• 14.5 oz. Katy’s Kitchen vegetable base, reconstituted, 28138
• 1/2 pound fully cooked SilverBrook diced chicken, 61988
• 1/2 tsp. Culinary Secrets dried basil, 10510
• 1/2 tsp. Culinary Secrets dried oregano, 24102
• Katy’s Kitchen salt, 31984 and Culinary Secrets pepper, 24108 to taste
• dash or two of Culinary Secrets poultry seasoning, 22650
• pinch or two of Culinary Secrets dried thyme, 31720
• 3 C. Villa Frizzoni egg noodles, 25486
•  

Preparation method

1. In a large pot over medium heat, melt butter. In melted butter, sauté garlic cloves, onion, celery, and carrots, until just tender, 5 minutes.
2. Add chicken, the broth, basil, oregano, salt, garlic, pepper, poultry seasoning, and thyme to the pot of veggies. Bring to a boil, reduce heat, cover and simmer 20 minutes.
3. Cook egg noodles according to package directions in a separate pot. Add drained noodles to chicken and veggies, simmer an additional 10 minutes.