Beef or Chicken Barley Soup

Beef Stew

 Prep Time: 15 minutes                                                                Makes: 12 servings
Cook Time: 1 ½ hrs-12 hrs depending on cooking method

• 2 lbs. Beef Stew Meat or Game Meat-cut in 1” cubes
• 1-1/2 cups Water
• ½ cup Red Wine (Lambrusco soft red wine)
• 1 pkg. Beef Stew Seasonings (attached)
• 1 Beef Bouillon Cube
• 4 Carrots-cut in 1” pieces
• 1-1/2 cups Turnip-cut in ½” cubes
• 4 med. All-purpose Potatoes-quartered
• 2 Stalks Celery-sliced
• ½ cup Flour
• Salt to Taste 

Combine water, wine, seasonings, and dissolved bouillon cube; add meat and let stand overnight if possible.

SLOW COOKER DIRECTIONS:  Place vegetables at the bottom of slow cooker, add flour and mix well; add meat mixture. (Leave the meat on top seeing vegetables take longer to cook.)  Cover and cook on low 10-12 hours or on high for 4-6 hours.

SSA: (Sodium Silicone Aluminate) A natural product derived from plants that prevents caking.
Hydrolyzed Corn & Soy Protein.  Used to increase flavor; extracted from corn and soy. 

Ingredients:  Onion, roasted garlic, salt, dextrose, spices including paprika, caramel color, hydrolyzed corn gluten, soy protein, soy sauce (wheat, soybeans, salt), torula and autolyzed yeast. Not over 2% SSA to prevent caking.

Beef Kabobs 

Preparation Time: 10 minutes                                                 Makes: 6 servings
Cook Time: 8-10 minutes                                                 Marinating Time: 2-24 hours 

• ½ cup Soft Red Wine, Beef Bouillon or Balsamic Vinegar

• ½ cup Water

• 2 tbl. Olive Oil

• 5 tsp. Kabob Seasoning (attached)

• 1 ½ lbs Beef Sirloin, Top Round, Filets or Game Meat - cut in 1 1/2” cubes

• 1 small Onion - cut into wedges

• 1 sm. Green Bell Pepper - cut in 1” pieces

• 1 sm. Red Bell Pepper - cut in 1” pieces

• 1 med Tomato - cut into wedges

• 6 sm. Mushrooms (optional)

If using wooden skewers, soak in water for at least 1 hour to prevent burning. 

Thread the meat and vegetables on skewers, alternating ingredients, until each skewer is full.

GRILLING DIRECTIONS: Cook on medium heat for 8 to 10 minutes; turning the skewers 2-3 times, until meat has reached desired temperature. (Center should be slightly less done than desired, seeing it will continue to cook once removed from heat.

BROILING DIRECTIONS: Place skewers on a greased broiling pan about 3” from source of heat for same amount of time.

Ingredients:  Onion and roasted garlic, salt, spices, dextrose, caramel color, autolyzed yeast, hydrolyzed corn and soy protein, not over 2% SSA to prevent caking. 

Allergen Precautions:  Wheat from soy sauce, HVP, & Soybeans.

Broiled/Grilled Swordfish or Tuna

Preparation Time: 5 minutes                                 Makes: 6 servings
Cook Time: 6-10 minutes                                     Marinating Time: 1-2 hours

• 2 Tbsp. Olive Oil
• 2 tsp. Swordfish Seasonings (attached)
• 1 ½ lbs. Swordfish or Tuna 1” Thick

Brush both sides of fish with oil, sprinkle seasonings and if time permits, cover and refrigerate for 1-2 hours for stronger flavor. Preheat broiler or grill.

BROILING DIRECTIONS: Place fish on broiling pan 3” from source of heat; cook for 5 minutes until lightly browned, turn and broil the other side for same amount of time. To test for doneness cut into the thickest part, if it’s opaque it’s done. The best temperature for cooked juicy fish is 135 degrees.

GRILLING DIRECTIONS: Place fish on bottom rack and cook on low-medium heat 3-5 minutes until lightly browned, turn and grill the other side for same amount of time. To test for doneness cut into the thickest part, if it’s opaque it’s done. The best temperature for cooked juicy fish is 135 degrees.

SSA: (Sodium Silicone Aluminate) A natural product derived from plants that prevents caking.

Ingredients:  Dextrose, roasted garlic, spice, citric acid, natural lemon flavor, not over 2% SSA to prevent caking.

Allergen Precautions: None Known.

Cajun Style Beef, Chicken or Pork

Preparation Time: 2 minutes           Makes 6 servings
Cook Time: 12-22 minutes depending on cut and thickness

• 1 1/2 lbs. Steak (1” thick) or any cut of Beef, Chicken, Pork or Wild Game
• 1-1/2 Tbsp* Cajun Seasoning (attached)
• Salt to Taste

*Adjust as desired, for milder use less for stronger use more.

Sprinkle & gently press Cajun Seasoning onto both sides of meat.

GRILLING DIRECTIONS: Beef: Over medium coals, cook for 12-18 minutes for rare, 18-20 minutes for medium and 20-22 minutes for well done, turning once. Chicken or Pork: Cook on medium coals for approximately 15-30 minutes, depending on thickness, or until no longer pink and juices run clear.

BROILING DIRECTIONS FOR ALL: Place meat on greased broiling pan 3” from source of heat for same amount of time as grilling directions. Shellfish, cook until opaque.

ROASTING DIRECTIONS FOR ALL: Rub meat with 1-2 Tbsp. of oil; sprinkle & gently press seasoning onto meat. Preheat oven to 425° place prepared meat in oven for 10 minutes; reduce heat to 325° - 350°. Beef: Roast approximately 10-20 minutes per pound, until desired doneness using meat thermometer. Chicken or Pork: Roast approximately 20 minutes per pound or until no longer pink and juices run clear.

Allergen Precautions:

Cajun Style Seafood

Preparation Time: 2 minutes           Makes 6 servings
Cook Time: 4 -22 minutes depending on cut and thickness

• 1 1/2 lbs. Fish or Shellfish
• 1-1/2 Tbsp.* Cajun Seasoning (attached)
• 1 Tbsp. Olive Oil (optional)
• Salt to Taste

*Adjust as desired, for milder use less for stronger use more.

Brush fish with oil; sprinkle & gently press Cajun Seasoning onto fish. Best temperature for fish is 135°.

BROILING DIRECTIONS: Preheat broiler, place fish on greased pan 3” from source of heat. Fillets ½” thick or less, cook 2-3 minutes per side until fish is opaque and flakes easily. Fillets ½” to 1” thick, cook 3-5 minutes per side.

GRILLING DIRECTIONS: For best results use firm fish and place directly on lower rack. You may also use an aluminum disposable pan. Cook for same amount of time as broiling directions.

STOVE TOP DIRECTIONS: In a large nonstick frying pan, heat oil over medium-high heat. Add fish and sauté for same amount of time as broiling directions.

BAKING DIRECTIONS: Preheat oven to 350°. Place fish in shallow roasting pan and bake for same amount of time as broiling directions.

Allergen Precautions:

Cheesy Tomato Appetizers

Preparation Time: 10 minutes                                                     Makes: 42 triangles
Cook Time: 10-15 minutes

• Cocktail Bread Appetizers
• 21 slices Cocktail Bread
• 2-3 lg. tomatoes – sliced 1/8” thick
• 2 tsp. Appetizer Seasoning (attached)
• Mozzarella Cheese

BAKING DIRECTIONS: Arrange breads on cookie sheet, top with tomatoes, seasonings and cheese. Bake in preheated over at 350’ approx 15 minutes or until cheese is melted. Slice diagonally and serve.

BROILING DIRECTIONS: Arrange on cookie sheet, broiling 3” from source of heat for same amount of time. Slice diagonally and serve.

Marinated Tomato Appetizers

• Fresh Mozzarella Cheese – sliced ¼’ thick
• ¼ cup Olive Oil
• ¼ cup Red Wine Vinegar
• 2 lg. Tomatoes sliced 1/8” thick
• 2 tsp. Appetizer Seasoning (attached)

Layer cheese, tomato & seasonings. Add oil & vinegar and let stand from 1-8 hours.

Allergen Precautions: None known

Chicken Stew / Chicken Pot Pie

Preparation Time: 15 minutes                                 Makes: 9 servings
Cook Time: 1 ½ hrs. – 8 hrs. depending on cooking method.

• 2 Medium Carrots- sliced in ½ “ pieces

• 3 Celery Stalks- sliced in ½ “ pieces

• 2 Medium Potatoes- cubed

• 1 cup Green beans- fresh or frozen, cut in 1” pieces

• ½ cup Flour

• 28 oz. Chicken Broth, 1/3 less sodium (2- 14 oz. cans)

• 2 Boneless, Skinless Chicken Breasts (approx. 1 lb.)

• 1 Tbsp. Lemon Juice- optional- can be added after cooking.

• 1 Pkt. Chicken Stew Seasoning (attached)

• Salt & Pepper to Taste

*For Chicken Soup omit flour*

SLOW-COOKER DIRECTIONS: Place vegetables in slow-cooker, add flour and mix well; add chicken broth & whole chicken breasts. (Chicken must be submerged in liquid for juicier meat.) Cover & cook, 4 hours on high or 8 hours on low. Before serving, remove chicken and cube; return to stew.

STOVETOP DIRECTIONS: Place all ingredients in large saucepan, bring to a boil. Reduce heat to low, cover and simmer until vegetables are fork tender and chicken is no longer pink, approximately 1 ½- 2 hours. Before serving, remove chicken and cube; return to stew.

Pot-Pie:
Using a deep dish pie plate, line bottom with 1, 9” pre-made pie crust. Add approximately 6 cups of stew and cover with another crust, following the directions on the pie crust box. Bake in preheated oven at 400 degrees for 25-35 minutes.

Ingredients:  Dehydrated onion & garlic, spices, cranberry, and celery.
Allergen Precautions: Celery stalk & celery leaves.

Crispy Chicken Strips

Preparation Time: 10 minutes                                       Makes: 6 servings
Cook Time: 15-20 minutes

• 1-1/2 lbs. Boneless, Skinless Chicken Breasts (approx. 3 half breasts)

• 4-1/2 Tbsp. Mayonnaise or Olive Oil

• 2 Tbsp. Parmesan cheese-grated

• 1 Tbsp. Chicken Seasoning (attached)

• 6 Tbsp. Ritz Wheat Crackers-crushed (approx. 9 crackers)

• Salt to Taste

Preheat oven to 425 (degree symbol). Cut each chicken breast into 3-4 strips lengthwise. Blend oil or mayonnaise with cheese and seasoning. Spread mixture on all sides of chicken. Sprinkle coated chicken with crushed crackers. Bake in preheated oven for 15-20 minutes or until no longer pink and juices run clear.

Ingredients:  Dehydrated onion, dehydrated garlic, spices, cranberry, and celery.
Allergen Precautions: Celery stalk & celery leaves.

Encrusted Haddock Fillets (Any White Fish)

Preparation Time: 2 minutes                                        Makes: 6 servings
Cook Time: 4-22 minutes depending on cut and thickness

• 1-1/2 lbs. Haddock or any white fish fillet (rinse and pat dry)
• 4-1/2 Tbsp. Mayonnaise
• 3 Tbsp. Parmesan cheese-grated
• 1 Tbsp. Haddock Seasoning (attached)
• 6 Tbsp. Ritz Wheat Crackers-crushed (approx. 9 crackers)
• Salt to Taste
   

In a small bowl, combine mayonnaise, parmesan cheese and seasoning. Spread half of this mixture on one side of fish. Sprinkle 3 Tbsp. of crackers on top. Place fish, seasoned side down and repeat on second side using remaining ingredients.
Best temperature for cooked fish is 135 (degree symbol).

BROILING DIRECTIONS: Preheat broiler, place fish on greased pan 3” from source of heat. Fillets 1/2” thick or less, cook 2-3 minutes per side until fish is opaque and flakes easily. Fillets 1/2” to 1” thick, cook 3-5 minutes per side.

GRILLING DIRECTIONS: For best results use firm fish and place directly on lower rack. You may also use an aluminum disposable pan. Cook for same amount of time as broiling directions.

STOVE TOP DIRECTIONS: In a large nonstick frying pan, heat oil over medium-high heat. Add fish and sauté for same amount of time as broiling directions.

BAKING DIRECTIONS: Preheat oven to 350 degrees. Place fish in shallow roasting pan and bake for 15-22 minutes or until fish flakes easily or is opaque.

Ingredients:  Dehydrated onion, dehydrated garlic, spices, cranberry, and celery.
Allergen Precautions: Celery stalk & celery leaves.

Flounder with Herbed Butter
(Sole, Tilapia or Turbot)

Preparation Time: 5 minutes                             Makes: 6 servings
Cook Time: 6-8 minutes

• 1-1/2 lbs. Flounder, Sole, Tilapi or Turbot – Rinse & Pat Dry
• 2-4 Tbsp. Butter or Olive Oil
• 1 ½ tsp. Flounder Seasonings (attached)
• 1 Lemon – Quartered

PAN GRILLING DIRECTIONS: In a large nonstick frying pan or skillet, heat oil or butter over medium heat; add seasonings. Place fish in pan and sauté for approximately
3-4 minutes per side, until it flakes easily. Serve with wedges of lemon.

GRILLING DIRECTIONS: Wrap fish, butter or oil & seasonings in foil. Cook on medium coals for approximately 6-8 minutes, or until it flakes easily.

Note: May also be used with any type of fish, cooking times will vary.
 

Ingredients:  Roasted garlic, onion and spices.

Garlic Roasted Potatoes

Preparation Time:  5 minutes                                                      Makes 6 servings

Cook Time: 10-30 minutes depending on cooking method

• 1 1/2 lbs      Medium Red Potatoes, Unpeeled

• 2 Tbsp.*     Garlic Roasted Potato Seasoning (attached)

• 2 Tbsp.        Olive Oil

* For a stronger flavor, increase the amount of seasoning. 

Preheat oven or grill.  Wash potatoes and cut into wedges. In a large bowl or in a resealable plastic bag, combine oil and seasonings.  Add potatoes and toss well to coat. 

 BAKING DIRECTIONS:  Place potatoes in a 13x9 casserole dish.    Bake @ 450° for 20-30 minutes or until potatoes can easily be pierced with a fork. 

MICROWAVE DIRECTIONS:  Follow the same directions as for baking but cover the casserole dish and cook on high power for 10 minutes or until potatoes can easily be pierced with a fork.

GRILLING DIRECTIONS:  Instead of using a casserole dish, place potatoes in a 13x9 disposable foil pan.  Cover pan with foil.  Cook over medium coals for 20-30 minutes (or until potatoes can easily be pierced with a fork). 

Allergen Precautions: Dairy

Herb Crusted Tilapia
(Catfish, Flounder, or Orange Roughy)

Preparation Time: 5 minutes Makes: 6 servings
Cook Time: 8-10 minutes

• 1-1/2 lbs. Tilapia, Catfish, Flounder or Orange Roughy
• 1 – 2 Tbsp. Olive Oil or Oliver Garlic Oil
• 1 ½ Tbsp. Herb Crusted Seasoning (attached)
• 2 Tbsp. Bread Crumbs (optional)
• Salt to Taste

Brush fish with oil, sprinkle and gently press seasoning onto fish. Best temperature for fish is 135°.

GRILLING DIRECTIONS: Place fish on bottom rack and cook on medium heat for 4-5 minutes per side, until lightly browned.

BROILING DIRECTIONS: Place fish on a greased broiling pan about 3” from source of heat; cook for same amount of time as grilling directions.

PAN GRILLING DIRECTIONS: In a large nonstick frying pan or skillet, heat oil over medium-high heat. Place fish in a medium size skillet and sear for 3-4 minutes per side or until lightly browned.

Allergen Precautions: None Known.

Honey Ginger Chicken or Pork

 Preparation Time: 5 minutes                               Makes 6 servings
Cook Time:  15-20 minutes

• 2 Tbsp.        Soy Sauce, Low Sodium

• 2 Tbsp.        Honey

• 1 1/2 Tbsp.  Honey Ginger Chicken Seasoning (included)

• 1 1/2 lbs.     Whole Boneless Skinless Chicken Breasts - cut in half

 In a small bowl combine soy sauce, honey and seasonings; mix well.  Add chicken let stand while preheating broiler or grill. 

 BROILING DIRECTIONS:  Prepare broiling pan by spraying with a non-stick cooking spray.  Place on rack 3” from heat source.  Cook for approximately 20 – 30 minutes, depending on thickness of meat, basting on both sides. 

 GRILLING DIRECTIONS:  Place meat on lower rack and cook for the same amount of time as broiling directions, basting frequently.

Allergen Precautions:  Sesame Seeds

Italian Meatballs

 Preparation Time: 20 minutes                                            Makes: 8 servings
Cook Time: 10-15 minutes depending on size

• 2 lg. Eggs, beaten
• ¼ cup Milk
• 1 pkt. Italian Meatball Seasonings (attached)
• 2/3 cup Bread Crumbs, seasoned
• 1 tsp. Lemon Juice
• 1 ½ lbs. Lean Ground Beef or your favorite game meat
• 3 Tbsp. Parmesan Cheese, grated
  
  Preheat oven to 375 degrees.
  
  DIRECTIONS: In a medium size bowl, scramble eggs, add milk and seasonings. Add remaining ingredients, mix well. Prepare a cast iron skillet or baking sheet by spraying with a non-stick cooking spray. Shape mixture into 1” balls and place on prepared surface. Bake in preheated oven for 8-10 minutes, turning once or until lightly browned. Add to your favorite spaghetti sauce and heat. Yields about 30-40 meatballs.
   

Lemon Basil Chicken

 Preparation Time: 5 minutes                                               Makes 6 servings
Cook Time: 15 minutes                                       Marinating Time: 1-8 hours
 

• 1 1/2 lbs. Chicken Breast, No Skin, No Bone (approximately 2 breasts)

• 1 tsp.       Olive Oil

• 1/4 cup    Water

• 1/4 cup    Lemon Juice

• 2 tsp.       Lemon Basil Seasonings (included)

•                Salt to taste

 In a large bowl or resealable plastic bag, combine oil, water, lemon juice, and seasonings; add meat.  Toss or shake to coat well.  Marinate in refrigerator for 1-8 hours. 

Preheat grill or broiler. 
Remove meat from marinade and discard marinade. 

GRILLING DIRECTIONS:  Cook on medium coals for approximately 15-20 minutes, or until no longer pink and juices run clear.

BROILING DIRECTIONS:  Place on pan, broiling 4-6” from heat source for same amount of time.

Allergen Precautions: None Known

Not just for the HALIBUT

• 1 ½ # Halibut Steaks or Filets

• 1-1 ½ T Halibut Seasoning

• 2 tsp olive or canola oil

• Salt to taste if desired

With a pastry brush, lightly brush oil on fish and sprinkle seasoning on all sides of the fish.

GRILLING DIRECTIONS:  Place fish on bottom rack and cook 3-5 minutes then turn and grill on the other side for the same amount of time. To test for doneness, cut into the thickest part, if it is opaque and flaky, it is done. 

BROILING DIRECTIONS:  Place fish on pan 3” from heat source.  Cook for the same amount of time as above. 

Allergen Precautions:  None known.

Lemon Pepper Haddock/Scallops 
(Cod, Grouper or Hake)

Meatballs

Preparation Time: 15 minutes                                     Makes: 6 servings
Cook Time: 30 minutes to 9 hours depending on cooking method.

• 1 lg. Egg, beaten
• 1/2 cup Bread Crumbs, seasoned
• 2 Tbsp. Meatballs Seasonings (attached)
• 2 Tbsp. Milk
• 1 lb. Lean Ground Beef or your favorite game meat
• 1 jar (12 oz) of Beef Gravy
• 1 can Cream of Mushroom Soup, low sodium, low fat
• ½ cup Water

In a medium size mixing bowl combine egg, bread crumbs, seasonings, and milk; mix well. Add beef and mix well with hands or wooden spoon. (Mixture should be firm enough to form into balls without them falling apart.) Preheat oven to 375 degrees. Prepare a cast iron skillet or baking sheet, by spraying with a nonstick cooking spray. Shape mixture into 1” balls and place on prepared surface. Bake in preheated oven 8-10 minutes turning once, or until lightly browned.

STOVE TOP DIRECTIONS: Mix soup with ½ cup of water and gravy in a large saucepan. Add meatballs and simmer 20-30 minutes or until meat is cooked.

SLOW-COOKER DIRECTIONS: Combine soup, water and gravy in slow-cooker. Add meatballs. Cover and cook on low for 8-9 hours.

Yields about 25-30 meatballs.
 

SSA: (Sodium Silicone Aluminate) A natural product derived from plants that prevents caking.
Hydrolyzed Corn & Soy Protein.  Used to increase flavor; extracted from corn and soy. 

Ingredients:  Onion and roasted garlic, salt, dextrose, caramel color, hydrolyzed corn gluten and soy protein, soy sauce (wheat, soybeans, salt), torula yeast, canola oil, spice yeast extract & not more than 2% SSA to prevent caking.
Allergen Precautions:  Wheat from Soy Sauce, HVP, & Soybeans

Meatloaf

 Preparation Time: 5 minutes                                                       Makes 8 servings
Cook Time: 45 minutes or 8-10 hours depending on cooking method.

• 2 lg.        Eggs

• 3/4 cup     Milk

• 1 pkt.      Meatloaf Seasonings (included)

• 1 cup       Bread Crumbs

• 2 lbs        Lean Ground Beef

• 3 Tbsp.   Grated Parmesan Cheese

 May we suggest making the whole recipe and freezing 1/2 the mixture in disposable aluminum loaf pan before cooking? 

 In a large bowl, combine eggs, milk, and seasonings; mix well, then add remaining ingredients.  Shape meat mixture into 8x8 loaf and place into a casserole dish or slow cooker. 

BAKING DIRECTIONS:  Preheat oven to 375°.  Bake uncovered for 45-60 minutes, or until meat thermometer reads 160°.

SLOW COOKER DIRECTIONS:  Cover and cook on low for 8-10 hours. 

 Suggestions:  Serve with mashed potatoes, gravy, and a vegetable.

SSA: (Sodium Silicone Aluminate) A natural product derived from plants that prevents caking.
Hydrolyzed Corn & Soy Protein.  Used to increase flavor; extracted from corn and soy. 

Allergen Precautions:  Wheat from Soy Sauce, HVP, & Soybeans

Prep Time: 2 minutes                                                   Makes: 6 servings
Cook Time: 12-22 minutes

• 1 ½ lbs. Sirloin Steak (or your favorite cut of beef or game meat) 1” thick

• 2 Tbsp. *Peppercorn Steak Seasoning (attached)

• Salt to Taste

*For milder flavor begin with half the seasoning then adjust as desired.
Sprinkle and gently press seasonings on both sides of meat.

GRILLING DIRECTIONS: Grill over medium coals, turning once. Cook 4-8 minutes for rare, 10-14 minutes for medium, 16-20 minutes for well done. Remove from heat and let stand for 5 minutes. (Internal temperature will continue to rise 5-10 degrees.

BROILING DIRECTIONS: Place meat on a broiling pan and cook 3” from heat source for the same amount of time as above.

Ingredients:  Spices, onion, garlic, green onion, chipotle pepper and citric acid.
Allergen Precautions: None Known

Perfect Steak or Roast

Prep Time: 2 minutes                                 Makes: 6 servings
Cook Time: 12-22 minutes

• 1 ½ lbs. Sirloin Steak 1” thick, or roast
• 1 Tbsp. Perfect Steak Seasonings (attached)

Sprinkle and gently press seasonings on both sides of meat.

GRILLING DIRECTIONS: Grill over medium coals, turning once. Cook 4-8 minutes for rare, 10-14 minutes for medium, 16-20 minutes for well done. Remove from heat and let stand for 5 minutes. (Internal temperature will continue to rise 5-10 degrees.

BROILING DIRECTIONS: Place meat on a broiling pan and cook 3” from heat source for the same amount of time as the grilling directions.

ROAST BAKING DIRECTIONS: Prepare meat with seasonings. Preheat oven to 425 degrees. Place roast fat side up in a roasting pan. Bake for approximately 10-15 minutes per pound or until meat thermometer reads desired temperature.
 

Ingredients:  Garlic, onion and spices.
Allergen Precautions: None Known

Pork & Poultry Rub

Preparation Time: 10 minutes Makes: 6 servings
Cook Time: 20-25 minutes Marinating Time: 2-24 hours

• 1 ½ lbs Chicken, Turkey or Pork
• 1 ½ Tbl. Pork & Poultry Rub (attached)
• 1 tbl. Olive Oil (optional)
• ¼ cup Apple Cranberry Juice (optional)

Brush meat with oil and sprinkle seasonings on both sides of meat.
If using juice, omit oil, place meat in a resealable plastic bag add juice and seasonings; marinate 2-24 hours in refrigerator.
GRILLING DIRECTIONS: Cook on medium heat for approximately 8-10 minutes per side, depending on thickness or until juices run clear.

BROILING DIRECTIONS: Place meat on a greased broiling pan about 3” from source of heat; cook for same amount of time.

STOVE TOP DIRECTIONS: On medium high heat, place meat in a medium size skillet and sear for 2-3 minutes or until golden brown. Turn and sear the other side for same amount of time. Reduce heat; add ¼ cup of water, cover and cook for 10-15 minutes or until no longer pink.

SLOW COOKER DIRECTIONS: Place all ingredients in slow cooker and cook on low for 8 hours

Ingredients:  Shallots, orange peel, spices, tomatoes, parsley and cranberry. 

Allergen Precautions:  None known.

Prime Rib / Steak Rub

Prep Time: 5 minutes                                     Makes: 6 servings
Cook Time: 15 Minutes per rib or 5 minutes per pound of trimmed meat. A 2 rib roast should weigh 5-6 pounds. FOLLOW TIME EXACTLY AND DO NOT OPEN OVEN DOOR DURING COOKING TIME

• 2 Ribs of Prime Rib, your favorite steak or game meat
• 3 Tbsp. Prime Rib/Steak Rub (attached)

If product cakes, place rub in a small bowl, drizzle with water to soften, and make a paste. Brush on steaks or roast and refrigerate remaining.
Bring roast to room temperature. Preheat oven to 500 degrees.

Place roast in a shallow roasting pan. Rub a little flour lightly into the fat and sprinkle rub on meat. Roast for 30 minutes exactly for rare and 45 minutes for medium. When cooking is done, turn oven off, BUT DO NOT OPEN THE DOOR. Allow roast to remain in the oven for at least 1 hour or until the oven is lukewarm, approximately 2 hours.

STEAK DIRECTIONS: Using 2 teaspoons per pound of meat, sprinkle rub on one side of meat. Let stand for a few minutes before doing the other side, to allow time for spices to adhere to the meat. Grill over medium coals, turning once. Cook 4-8 minutes for rare, 10-14 minutes for medium, 16-20 minutes for well done. Remove from heat and let stand for 5 minutes. (Internal temperature will continue to rise 5-10 degrees.)
 

SSA: (Sodium Silicone Aluminate) A natural product derived from plants that prevents caking.
Hydrolyzed Corn & Soy Protein.  Used to increase flavor; extracted from corn and soy. 

Ingredients:  Salt, dextrose, caramel color, onion & garlic, hydrolyzed corn gluten and soy protein, soy sauce (wheat, soybeans, salt) torula yeast, canola oil, spice, yeast Extract & not more than 2% SSA to prevent caking.
Allergen Precautions: Wheat from Soy Sauce, HVP, & Soybeans

Roasted Herb Potatoes

 Preparation Time:  10 minutes                                                     Makes 4 servings
Cook Time:  10-30 minutes depending on cooking method.

• 1 lb       Red Potatoes

• 1 tsp.    Roasted Herb Potatoes Seasonings (included)

• 2 Tbsp. Olive Oil

Preheat oven or grill.

BAKING DIRECTIONS:  Wash potatoes and cut into wedges; place in 13x9 casserole dish.  Combine oil and seasonings, pour over potatoes, toss to coat well.  Bake at 425° for 20-30 minutes (until potatoes can easily be pierced with a fork).

MICROWAVE DIRECTIONS:  Follow the same directions as for baking, but cover the casserole dish and cook on high power for 10 minutes or until potatoes can easily be pierced with a fork.

GRILLING DIRECTIONS:  Place all the ingredients on a griddle or in a disposable foil pan. Cook on medium heat for 20-30 minutes, turning once, until lightly browned or fork tender and crispy. To prevent scorching shake pan halfway through, or if possible place on the top shelf of grill 

Allergen Precautions: None Known

 Preparation Time:  5 minutes                                                      Makes 6 servings
Cook Time:  12-18 minutes

• 1 1/2 lbs    Salmon, Atlantic Char or Trout
• 2 Tbsp.      Butter
• 1 1/2 tsp.   Herbs for Fish Seasonings (included)
• 1               Lemon - quartered

STOVE TOP DIRECTIONS:  In a large nonstick frying pan, over medium heat, melt butter, and add seasoning.  Add the fish and sauté for approximately 6-9 minutes per side.   When fish is completely cooked, the thickest part will flake easily. Serve with wedges of lemon.

GRILLING DIRECTIONS:  Wrap fish, butter, and seasonings in foil.  Cook on medium coals for approximately 12-18 minutes or until thickest part flakes easily.

Note:  May also be used with any type of fish, cooking times will vary.

Allergen Precautions: None Known

Seafood Chowder

Preparation Time: 20 minutes                                Makes: 10 servings
Cook Time: 25-30 minutes

• 2 med. Red Potatoes – washed and cubed
• 2 stalks Celery – diced small
• 1 lg. Carrot – sliced thin
• 16 oz. Clam Juice (2 bottles)
• 2 lbs. Assorted Raw Fish or Shell Fish
• 1 pkg. Chowder Seasonings (attached)
• 24 oz. Evaporated Milk or Light Cream
• 1 ½ - 2 Tbsp. Cornstarch
• 2 Cubes Fish Bouillon (recommended for better flavor)
• Salt & Pepper to Taste

Seafood Dip

• 8 oz. cream cheese
• ½ cup shredded cheese (combination of: cheddar, parmesan & mozzarella)
• 2 Tbsp. bread crumbs
• 2 lbs. cooked seafood (combination of: crab, shrimp & scallops)
• 1 pkg. seasonings (attached).

CHOWDER DIRECTIONS: Place prepared vegetables in a large saucepan, add clam juice and seasonings. Bring to a boil and cook for 10-12 minutes or until potatoes are fork tender; add fish. Mix a small amount of the milk or cream with cornstarch to make a thin paste. Add remaining milk or cream, paste and bouillon cubes. Continue to cook stirring constantly, bringing to a low boil for 5-10 minutes until fish is cooked.

DIP DIRECTIONS: Preheat oven to 350 degrees. Bring cream cheese to room temperature. Set 1 Tbsp. of shredded cheese and 1 Tbsp. of bread crumbs aside. In mixing bowl, combine remaining ingredients. Place in an oven safe casserole dish and sprinkle the top with remaining cheese and bread crumbs, bake until bubbling. Serve with pita chips or crackers.

Ingredients:  Roasted onion and spices.
Allergen Precautions: None Known

Seasoned Roasted Potatoes

 Preparation Time:  5 minutes                                                      Makes 6 servings
Cook Time: 20 – 35 minutes

• 5 med. all-purpose Potatoes  

• 2 Tbsp.  Olive Oil

• 1 1/2 Tbsp.  Seasoned Roasted Potatoes Seasonings (included)

Preheat oven or grill.

Scrub potatoes with a potato brush.

Cut into thin strips or use a French fry cutter; rinse in cold water, drain, and pat dry with paper towels.  In a large bowl or in a resealable plastic bag, combine oil and seasonings.  Add potatoes and toss well to coat. 

GRILLING DIRECTIONS:  Arrange potatoes in a single layer on a griddle or disposable foil pan. Cook on medium heat for 20-30 minutes turning once, until potatoes are fork tender and crispy. 

BAKING DIRECTIONS:  Arrange potatoes in a single layer on a nonstick baking sheet.  Bake at 425° for 30-35 minutes turning once.  Serve immediately. 

This recipe may be halved or doubled. 

Allergen Precautions: None Known

Stuffed Peppers

Preparation Time: 15 minutes Makes: 4 servings
Cook Time: 1 hour to 8-9 hours depending on cooking method.

• 1 lg. Egg, beaten
• 2 Tbsp. Stuffed Pepper Seasonings (attached)
• 1 can stewed tomatoes * or diced tomatoes (divided using 1/3 c. for recipe)
• 1 lb. Lean Ground Beef or your favorite game meat
• ¼ c. 10 minute rice (uncooked) or 1 cup of cooked rice
• ¼ cup Parmesan Cheese
• 4 large peppers (green, red or yellow)
• 1- 8 oz. can tomato sauce or tomato juice

*If using stewed tomatoes you can chop them in a bowl before adding.

Cut off tops of peppers and discard or save for later use. Wash peppers thoroughly. If baking and you prefer the pepper well cooked you may want to pre-cook for a 2-3 minutes in the microwave, covered. In a medium size mixing bowl combine egg, seasonings, and 1/3 cup of tomatoes; mix well. Add meat and mix well with hands or wooden spoon. Divide the mixture into 4, filling all peppers. Prepare a casserole dish or slow cooker by spraying with a nonstick cooking spray. Place the peppers upright in dish. Add remaining tomatoes and sauce.

BAKING DIRECTIONS: Preheat oven to 375º. Bake in preheated oven for 45 min to 1 hour until internal temperatures reaches 160º.

SLOW-COOKER DIRECTIONS: Add stuffed peppers, tomatoes and sauce; cover and cook on low for 8-9 hours.

Ingredients: Onion and roasted garlic, salt, dextrose, caramel color, hydrolyzed corn gluten and soy protein, soy sauce (wheat, soybeans, salt), torula yeast, canola oil, spice yeast extract & not more than 2% SSA to prevent caking.

Allergen Precautions: Wheat from soy sauce, HVP & Soybeans.
 

Sesame Ginger Tuna
(Halibut, Shark, or Swordfish)

Preparation Time: 5 minutes Makes: 6 servings
Cook Time: 15-20 minutes

• 2 Tbsp. Soy Sauce, Low Sodium
• 2 Tbsp. Honey (optional)
• 1 ½ Tbsp. Sesame Ginger Seasonings (attached)
• 1 ½ lbs. Tuna, Halibut, Swordfish or Shark

The best temperature for cooked, juicy fish is 135 degrees.

In a small bowl combine soy sauce, honey (optional) and seasonings; mix well. Brush on both sides of fish and let stand while preheating broiler or grill.

GRILLING DIRECTIONS: Place fish on bottom rack and cook on medium heat for 4-5 minutes per side, until lightly browned.

BROILING DIRECTIONS: Place fish on a greased broiling pan about 3” from source of heat; cook for same amount of time as grilling directions.

PAN GRILLING DIRECTIONS: In a large nonstick frying pan or skillet, heat oil over medium-high heat. Place fish in a medium size skillet and sear for 3-4 minutes per side or until lightly browned. Tuna may take less time if you like it medium or rare.

Allergen Precautions: Sesame Seeds.

Shrimp Scampi & Grilled Garlic Shrimp
(Crawfish, Lobster or Scallops)

 Preparation Time: 5 minutes                                Makes: 6 servings
Cook Time: 3-5 minutes

• 1-1/2 lbs. Raw Shrimp, Crawfish, (tails removed) Scallops or Lobster
• 2 Tbsp. Olive Oil
• 2 Tbsp. Shrimp Scampi Seasonings (attached)
• 2 Tbsp. Water
• ½ cup White Wine or Cooking Sherry
• 12 oz. Noodles – Cooked (for Scampi)

SCAMPI: Place seafood in a shallow bowl and sprinkle both sides with Shrimp Scampi Seasoning. Add water and ¼ cup of wine. Save remaining wine. Let stand while cooking noodles. On medium heat in large saucepan heat oil; add seafood with liquid and sauté for 3-5 minutes or until seafood turns pink. Don’t overcook. Add remaining wine long enough to heat. (Adding the wine at the end enhances the flavor.) Serve over cooked pasta.

GRILLED GARLIC SHRIMP: In a bowl, combine olive oil, water, Shrimp Scampi Seasonings, and wine. Add seafood and let stand while preparing remainder of meal, or marinade up to 24 hrs. Thread on skewers and grill on low-medium heat for 2-3 minutes on each side until seafood turns pink, basting with remainder of marinade
 

Ingredients:  Garlic, onion, sea salt, spices, dried butter (maltodextrin, natural flavor, annatto, turmeric), and natural flavorings.

Sweet & Savory Mahi Mahi
(Grouper, Red Snapper or Sea Bass)

Preparation Time: 5 minutes                                  Makes: 6 servings
Cook Time: 6-20 minutes depending on cooking method.

• 1-1/2 lbs. Mahi-mahi, Grouper, Red Snapper or Sea Bass
• 1-1/2 Tbsp. Mahi Seasonings (attached)
• 2 tsp. Olive or Canola Oil
• Salt to Taste

With a pastry brush, lightly brush oil on fish and sprinkle seasoning on both sides of fish.

GRILLING DIRECTIONS: Cook fish on medium coals for approximately 6-11 minutes, turning once (until thickest part flakes easily).

BROILING DIRECTIONS: Place fish on pan 3” from heat source. Cook for the same amount of time as above.

BAKING DIRECTIONS: Bake uncovered at 400 degrees for 15-20 minutes or until fish flakes easily.
 

Ingredients:  Shallots, Orange Peel, Spices, Tomatoes, Parsley and Cranberry.

Tom’s Turkey Blend

Preparation Time: 10 minutes                                             Makes 8-16 servings
Cook Time: 2.5-5 hours depending on size
 

• 10-20 lbs. Turkey
• 2 tbl. – 1 pkg. Tom’s Turkey Blend (attached)
• ¼ - ½ cup Unsweetened Cranberry Apple Juice (use only with marinating directions)
• 2 - 4 tbl. salted butter, softened (use only with rub directions)
• Use 1 tbsp. per 5 pounds of Turkey.

Directions from Packet:

MARINATING DIRECTIONS: Mix Tom’s Turkey Blend with ¼ - ¾ cup of juice and let sit a minimum of 1 hour to allow for flavors to blend. Use an injector or syringe to inject the marinade into the turkey. Preheat oven to 325’ and roast for approximately 15 minutes per pound (for a bird up to 16 pounds). Add 12 minutes per pound for each pound over 16. Insert thermometer into the thickest part of the thigh, not touching the bone. Is should read 175-180 degrees for dark meat and 165-170 for white meat. Let stand for at least 20 minutes. A cooked turkey will stay warm for 1 hour or so before it’s carved.

RUB DIRECTIONS: <