recipes

Appetizers & Sides 10 August 2015

7-Layer Taco Dip

Ingredients
  • 1 pound Bob Evans Original roll sausage
  • 1 can (16 ounces) refried beans
  • 1 can (4.5 ounces) chopped green chiles
  • 1 package (1.25 ounces) taco seasoning mix
  • 1 container (16 ounces) sour cream
  • 1 jar (11 ounces) salsa
  • 1 can (6 ounces) sliced black olives
  • 1 large tomato, diced
  • 1 bunch green onions, chopped
  • 2 cups (8 ounces) shredded Mexican cheese blend
  • Tortilla chips
Preparation
  1. In large skillet over medium heat, crumble and cook sausage until browned. Stir in beans, chilies and taco seasoning mix.
  2. Spread sausage mix into 7 x 11-inch serving dish. Top with sour cream, then salsa. Sprinkle olives, tomato and onion on top. Cover with cheese.
  3. Serve immediately with chips. Refrigerate leftovers.
Preparation Time

15 minutes

Cook Time

10 minutes

Serves

8 servings

Notes, Tips & Suggestions

Whether you're hosting a watch party, or headed to a tailgate, having the right foods for the big game is crucial. Use these appetizer, side dish and dessert ideas to kick game time up a notch and try this recipe for a delicious dip that will be the hit of the season.

Source

Bob Evans

Appetizers & Sides 10 August 2015

Italian Sausage Appetizer Bread

Ingredients
  • 1 package (16 ounces) Johnsonville Italian All Natural Mild Ground Sausage
  • 1 loaf (1 pound) frozen white bread dough, thawed
  • 4 ounces cream cheese, softened
  • 2 garlic cloves, minced
  • 1 jar (7 ounces) roasted red peppers, well drained and sliced
  • 1/3 cup Kalamata olives, pitted and sliced
  • 2 cups (8 ounces) Swiss cheese, shredded
  • 1 teaspoon poppy seeds
Preparation
  1. In skillet, brown sausage until no longer pink; drain.
  2. On lightly floured surface, roll bread dough to 16 x 12-inch rectangle.
  3. Transfer dough to greased baking sheet. Combine cream cheese and garlic, spread lengthwise over center third of dough. Top with sausage, peppers, olives and cheese.
  4. Fold dough over filling, pinching seam to seal. Make slits across top of dough every 2 inches. Brush lightly with water and sprinkle with poppy seeds.
  5. Bake at 400°F for 20 to 25 minutes or until golden brown. Let stand 10 minutes before slicing.
Serves

Yield 16 appetizer servings

Source

Johnsonville

Appetizers & Sides 10 August 2015

Cookout Potatoes

Ingredients
  • Non-stick cooking spray
  • 1 medium onion, halved and thinly sliced
  • 1 1/2 pounds Yukon gold potatoes, very thinly sliced
  • 1 1/3 cups shredded low-fat sharp cheddar cheese
  • 1/3 cup real bacon bits
  • 1/3 cup chopped bell pepper (any color)
  • 1/2 teaspoon garlic salt
Preparation
  1. Spray 9 x 9 x 2-inch foil pan liberally with nonstick cooking spray.
  2. Place half the onions, potatoes, cheese, bacon bits, bell pepper and garlic salt in pan. Repeat layers.
  3. Cover tightly with foil; grill over medium heat for 1 hour, rotating pan occasionally to avoid hot spots.
Preparation Time

30 minutes

Grill Time

60 minutes

Nutrition

Calories: 140
Total Fat: 2.5g
Cholesterol: 10mg
Protein: 10g
Sodium: 370mg

Serves

Servings 8

Source

Wisconsin Potato & Vegetable Growers

Appetizers & Sides 10 August 2015

Greek Pasta Salad

Ingredients

Sun-Dried Tomato Salad Dressing

  • 3/4 cup sun-dried tomatoes, drained or rehydrate if dry
  • 2/3 cup olive oil
  • 1/4 cup fresh basil, chopped
  • 2 tablespoons capers
  • 3 cloves garlic
  • 3 tablespoons Kikkoman Rice Vinegar

Salad

  • 1/4 cup Kikkoman Thai Style Chili Sauce
  • 4 cups rotini pasta, cooked
  • 1/2 cup cucumber, peeled and seeded
  • 1 cup cherry tomatoes
  • 1 cup green bell pepper strips
  • 1 4-ounce package feta cheese, crumbled
  • 1 3.8-ounce can black olives, sliced and drained
  • 3/4 cup chopped green onions
  • 1/2 tablespoon chopped dill weed
Preparation
  1. For dressing, whisk together sun-dried tomatoes, olive oil, basil, capers, garlic and rice vinegar. Set aside.
  2. For salad, whisk together 1 cup salad dressing and chili sauce, set aside. In large bowl, combine pasta and remaining ingredients, tossing to combine. Serve with salad dressing.
Serves

Servings 6

Source

Kikkoman

Appetizers & Sides 10 August 2015

Sausage Dippers

Ingredients
  • 3 packages (13.5-14 ounces each) Johnsonville Smoked Sausage (such as Beddar with Cheddar, Jalapeño & Cheddar, Turkey with Cheddar or Chipotle Monterey Jack Cheese Chicken Sausage)

Spicy Hot Buffalo Sauce

  • 1/2 cup butter, cubed
  • 1 bottle (12 ounces) hot sauce
  • 1 bottle (16 ounces) blue cheese salad dressing

Orange Bourbon Barbecue Dip

  • 1 cup original or bourbon barbecue sauce
  • 1/4 cup orange marmalade

Chinese Dipping Sauce

  • 1 jar (7 ounces) hoisin sauce
  • 1 jar (7 ounces) plum sauce

Creamy Mustard Dip

  • 1 cup spicy brown mustard
  • 1/4 cup sour cream
  • 2 tablespoons horseradish

Cajun Mustard Dip

  • 1 cup spicy brown mustard
  • 1 teaspoon Cajun seasoning
  • Hot pepper sauce, to taste
Preparation
  1. Cut sausage links into 1-inch pieces
  2. In large skillet, cook sausage over medium-high heat until lightly browned and heated through.
  3. Serve with toothpicks and dipping sauces.
  4. Spicy Hot Buffalo Sauce: In microwave-safe bowl, combine butter and hot sauce. Cover and microwave on high for about 2 minutes or until butter is melted.
  5. Stir until smooth.
  6. Serve buffalo sauce in one bowl and blue cheese dressing in another bowl. Makes: 2 cups buffalo sauce plus 2 cups blue cheese dressing
  7. Orange Bourbon Barbecue Dip: In microwave-safe bowl, combine barbecue sauce and orange marmalade.
  8. Cover and microwave on high for 1 to 2 minutes or until heated through. Makes: 1 1/4 cups servings

Chinese Dipping Sauce
In microwave-safe bowl, combine hoisin sauce and plum sauce.
Cover and microwave on high for 1 to 2 minutes or until heated through. Makes: 1 1/2 cups

Creamy Mustard Dip
In bowl, combine mustard, sour cream and horseradish. Makes: 1 1/3 cups

Cajun Mustard Dip
In bowl, combine mustard, seasoning and hot pepper sauce. Makes: 1 cup

Serves

Makes 18 servings

Source

Johnsonville

Seafood 07 August 2015

Baja Fish Tacos With Mango Salsa

The warmer temperatures call for a menu that's light and healthy, but with a uniquely tropical flavor. For an easy, casual entrée with a beachy feel, Baja Fish Tacos and Mango Salsa are sure to please.

Mango Salsa

  • 2 large ripe mangos, peeled, pitted and chopped
  • 1/4 cup minced red bell pepper
  • 1 tablespoon lime juice
  • 1 tablespoon chopped fresh cilantro
  • 2 green onions, sliced (green tops only)
  • 1 small jalapeño pepper (stem, seeds and membranes removed)

Tacos

  • 1 pound cod fillets, rinsed and patted dry
  • 1 teaspoon chili powder
  • 1/2 teaspoon each: ground cumin, Mexican oregano and garlic salt
  • 8 corn tortillas, warmed
  • 2 cups shredded green or red cabbage
  • 1/2 cup crumbled Cotija cheese (may substitute shredded Monterey Jack)
  1. Preheat oven to 425° F.
  2. Stir together all salsa ingredients in medium bowl; set aside.
  3. Place cod on 2 large sheets of parchment paper.
  4. Stir together dry seasonings in small bowl and sprinkle over cod. Bring edges of parchment paper together and fold twice. Fold ends under to enclose fish. Place packets on baking sheet and bake 15 to 18 minutes. Open packets carefully to let steam escape.
  5. Place equal amounts cod in each tortilla and top with cabbage, cheese and mango salsa.
Preparation Time

20 minutes

Cook Time

15 to 20 minutes

Serves

Makes 4 to 6 servings

Notes, Tips & Suggestions

Pair with Mirassou Monterey County Riesling

Source

Mirassou Winery
National Mango Board

Seafood 07 August 2015

Everyone's Favorite Fish Revealed: Alaska Pollock

Alaska Pollock Fish Stick Tacos
Alaska Surimi Seafood Breakfast Bake
Thai Fishermen's Stew

(Family Features) - Surprise! You already know this mild-tasting, delicately textured fish that swims wild in clean, icy Alaskan waters. You just didn't realize it.

Like the boy next door who's so friendly and easy going he's taken for granted - until his superman talents are revealed - genuine Alaska Pollock is finally making a name for itself. A kissing cousin to cod, this whitefish is the one you love to eat in so many good things, from fish sticks and fish tacos, to fish sandwiches, fillets and surimi seafood. It's a rock star in fish and chips, too.

Versatility is where Alaska Pollock scores top points. Alaska Pollock is flash-frozen within hours of harvesting and processed for breaded fish sticks, frozen fillets or surimi seafood. Its mild flavor and snow-white, tender flesh are particularly kid-friendly and appealing.

On the nutrition side, Alaska Pollock is a terrific source of protein and minerals, making it especially popular during Lent. Low in fat and calories, it's a product worth seeking out year-round.

Add sustainability as another plus for Alaska Pollock, harvested from the largest sustainable fishery in the world. Alaska Pollock fishery managers strive - and have for more than 30 years - to maintain the quality and capacity of the biannual catch while protecting the species' habitat and ecosystem in the Bering Sea and Gulf of Alaska. The result of their long-term dedication is an abundant, economical fish.

The versatility of Alaska Pollock is highlighted with the cross-cultural flavors in the trio of recipes here. Traditional Thai ingredients such as red curry paste, ginger, green chiles and coconut milk spark Thai Fishermen's Stew, a zesty dish with built-in warmth for an evening meal. Classic south-of-the-border seasonings give Alaska Pollock Fish Stick Tacos lively flavor with plenty of family appeal. What's not to like about pairing fish sticks with guacamole, taco seasoning, lime juice, green onions and cilantro? Or prepare Alaska Surimi Seafood Breakfast Bake. It's an easy-to-make frittata-type dish that matches Mexican seasonings with Alaska surimi seafood.

Add everything together and there's no question genuine Alaska Pollock is one tasty fish worth looking for in all its delicious forms. To find more recipes featuring this versatile fish, visit alaskaseafood.org.

Alaska Polluck Fish Stick Tacos

Alaska Pollock Fish Stick Tacos

Ingredients
  • 8 frozen Alaska Pollock fish sticks (about .75 ounces each) or 4 frozen breaded/battered fish fillets (about 1.5 ounces each)
  • 8 taco shells or flour tortillas (5- to 6-inch each)
  • 2 cups shredded lettuce
  • 1 cup prepared guacamole
  • 1 cup chopped tomatoes
  • 1 teaspoon Mexican or taco seasoning
  • 1 lime, cut in 8 wedges
  • 1/2 cup chopped cilantro
  • 1/4 cup sliced green onions
Preparation
  1. Prepare fish sticks/fillets according to package directions.
  2. In each taco shell, layer 1/4 cup lettuce, 2 tablespoons guacamole, 2 tablespoons tomato, and 2 fish sticks or 1 fish fillet.
  3. Sprinkle on small amount of Mexican or taco seasoning. Squeeze juice of a lime wedge over fish.
  4. Top with 1 tablespoon cilantro and 1/2 tablespoon green onions.
Preparation Time

15 minutes

Cook Time

15 minutes

Calories: 322g Total Fat: 18g
Cholesterol: 10mg Protein: 8g
Carbohydrates: 34g Sodium: 260mg

Serves

Servings 4

Alaska Surimi Seafood Breakfast Bake

Alaska Surimi Seafood Breakfast Bake

Ingredients
  • 1 large bell pepper, cut into strips
  • 2 cups sliced mushrooms
  • 1 can (4 ounces) sliced black olives, drained
  • 1/3 cup sliced green onions
  • 12 ounces Alaska Surimi Seafood (Imitation Crab)
  • 1-1/2 to 2 teaspoons Cajun, Creole or Mexican seasoning
  • 1 cup (4 ounces) shredded Colby Jack or Mexican cheese blend, divided
  • 8 eggs
  • 3/4 cup water
Preparation
  1. Preheat oven to 400°F.
  2. Spray coat 9- to 10-inch baking dish. Place peppers, mushrooms, olives and green onions in baking dish. Sprinkle seasoning over Alaska Surimi Seafood; stir to coat. Add surimi and 3/4 cup cheese to baking dish. Blend eggs and water; pour over surimi. Top with remaining 1/4 cup cheese.
  3. Bake 18 to 20 minutes, until puffed and center is firm.
Preparation Time

10 minutes

Cook Time

20 minutes

Calories: 324g Total Fat: 19g
Cholesterol: 374mg Protein: 25g
Carbohydrates: 14g Sodium: 1171mg

Serves

Servings: 4 to 6

Thai Fishermen's Stew

Thai Fishermen's Stew

Ingredients
  • 2 bottles (8 ounces each) clam juice
  • 1 can (14.5 ounces) organic
  • tomatoes with basil and garlic
  • 1 can (4 ounces) chopped green chiles
  • 2 teaspoons Thai red curry paste, or to taste
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon brown sugar
  • 1-1/2 tablespoons fish sauce, or to taste
  • 1 can (14 ounces) regular or light coconut milk
  • 1-1/2 pounds Alaska Pollock fillets, fresh, thawed or frozen
  • 2 tablespoons grapeseed oil
  • 1/2 cup chopped fresh basil leaves
Preparation
  1. In Dutch oven, combine first 7 ingredients. Simmer covered 15 minutes. Stir in coconut milk and continue to simmer but do not boil.
  2. Meanwhile, preheat broiler oven to 450°F. Rinse any ice glaze from frozen Alaska Pollock under cold water; pat dry with paper towel. Brush both sides of fillets with oil and place in baking pan. Broil 4 to 5 inches from heating element until opaque, about 5 to 6 minutes for frozen Alaska Pollock or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
  3. Remove fillets from pan and break into large chunks. Stir into stew; bring to a simmer. Sprinkle with basil leaves and serve piping hot.

Calories: 241g Total Fat: 10g
Cholesterol: 83mg Protein: 25g
Carbohydrates: 10g Sodium: 839mg

Serves

Servings 6

Source

Alaska Seafood Marketing

One Dish Meals 07 August 2015

Hearty Chicken & Noodle Casserole

Ingredients
  • 1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
  • 1/2 cup milk
  • 1/4 teaspoon ground black pepper
  • 1 cup frozen mixed vegetables
  • 2 cups cubed cooked chicken
  • 2 cups medium egg noodles, cooked and drained
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup shredded Cheddar cheese (about 2 ounces)
Preparation
  1. Stir soup, milk, black pepper, vegetables, chicken, noodles and Parmesan cheese in 1 1/2-quart casserole dish.
  2. Bake at 400°F 25 minutes or until vegetables are tender. Stir chicken mixture. Top with Cheddar cheese.
Preparation Time

10 minutes

Bake Time

25 minutes

Serves

Makes 4 servings

Notes, Tips & Suggestions

Golden Onion Chicken & Noodle Casserole: Substitute 1/2 cup crushed French fried onions for Cheddar cheese.

Hearty Chicken Casserole with a Twist: Substitute 2 cups cooked corkscrew-shaped pasta for egg noodles.

Source

Campbell's Cooking Soups

One Dish Meals 07 August 2015

Cheesy Chicken and Rice Casserole

Always a favorite, Cheesy Chicken and Rice Casserole is a meal that can be easily customized from Mexican to Italian, just by switching the cheese!

Ingredients
  • 1 10 3/4-ounce can Campbell's Cream of Chicken Soup (Regular or 98 % Fat Free)
  • 1 1/3 cups water
  • 3/4 cup uncooked regular long-grain white rice
  • 1/2 teaspoon onion powder
  • 2 cups fresh or frozen vegetables
  • 4 skinless, boneless chicken breast halves
  • 1/2 cup shredded Cheddar cheese
Preparation
  1. Stir soup, water, rice, onion powder and vegetables in 12- by 8-inch shallow baking dish.
  2. Top with chicken. Season chicken as desired. Cover.
  3. Bake at 375°F for 45 minutes or until chicken and rice are done. Top with cheese.
Preparation Time

5 minutes

Bake Time

45 minutes

Serves

Makes: 4 servings

Notes, Tips & Suggestions

Italian: In place of onion powder and pepper, use 1 teaspoon Italian seasoning. Substitute 1/3 cup shredded Parmesan cheese for Cheddar.

Mexican: In place of onion powder and pepper, use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar.

Source

Campbell's Cooking Soups

One Dish Meals 07 August 2015

Chicken & Rice Casserole

Ingredients
  • 2 cups cooked rice
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 1 1/2 cups cooked, chopped chicken breast meat
  • 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
  • 1/2 cup finely chopped red onion
  • 2 large eggs, lightly beaten
  • 1/4 cup finely chopped cilantro
  • 2 tablespoons butter or margarine, melted
  • 1 tablespoon diced jalapeños
  • Salt
Preparation
  1. PREHEAT oven to 350–F. Lightly grease 2-quart casserole.
  2. COMBINE rice, cheese, chicken, evaporated milk, onion, eggs, cilantro, butter and jalapeños in prepared casserole; stir well.
  3. BAKE 45 to 50 minutes or until knife inserted in center comes out clean. Season with salt.
Serves

4 servings

Notes, Tips & Suggestions

For freeze ahead

  1. PREPARE as above; do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator. Uncover.
  2. PREHEAT oven to 350–F.
  3. BAKE 60 to 70 minutes or until knife inserted in center comes out clean. Season with salt.

Courtesy of Nestlé USA, Inc.

Source

Family Features

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