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Ingredients:
Place all ingredients into a blender. Blend until smooth. Drizzle with Habanero Sauce Enjoy!
Love this on a nice summer’s evening, when you can grill and eat out on the picnic table!
Ingredients:
For marinade:
In a mixing bowl add all ingredients except turkey breast together and blend.
For turkey:
Flatten turkey breast to about 1 inch thickness.
Put marinade and turkey breast in a plastic zip lock bag and refrigerate for 6 – 12 hours, turning occasionally.
Heat Barbecue to medium. Cook turkey breast for about 12 minutes a side and baste with marinade as you cook. Cover with foil and let stand for 20 minutes.
Slice diagonally across the grain. If you would like to serve the extra marinade, make sure you cook it in a saucepan. Bring it to a boil and boil for 5 to 10 minutes. (Do not use marinade without cooking it!)
(Serve this with mashed potatoes or wide noodles.)
An Alice Waters Recipe
Time:
3 hours
Preheat oven to 350 degrees
Ingredients:
In a large Dutch oven or Roasting Pan brown roast in butter. Add carrots, celery, onion and garlic and cook until softened. Add Mushrooms. Add 1/2 of the Consommé (If you do not have consommé, use Stock) with Wine, Salt, Pepper, Paprika and Capers and add to the Beef. Cover and cook in the oven for 2 hours, or until the meat is fork tender. Remove the meat to a warm platter. Remove the vegetables from the pan with a slotted spoon and put them in a blender with some of the pan liquid. Blend and add the pureed vegetables back into the pan. If you care to thicken with flour add to the remaining consommé and stir into the puree in the pan. Heat until Sauce is thickened, take off the heat and add the sour cream. Serve the pan sauce over the sliced meat and drizzle the Habanero sauce over the pan sauce for a burst of flavor.
Ingredients:
Glaze:
For Meatloaf:
Preheat the oven to 375 degrees. Put the oven rack in the middle position.
Melt butter in a 10 inch skillet over med. high heat, add onion & celery and cook. Stir until brown for 6 to 8 minutes. Add the thyme, paprika and garlic, cook… stirring until fragrant, about 1 minute. Reduce the heat to low and add the tomato juice or I add ketchup… Cook, stirring to scrape up the browned bits from the skillet, until thickened. Maybe a minute. Transfer to a bowl and set aside and cool.
Whisk the broth & eggs together in a large bowl until combined. Sprinkle the gelatin over the liquid and let stand for 5 minutes. (I don’t always do this and have not noticed much of a difference). Stir in saltines, panko or breadcrumbs, cheese, parsley, soy sauce, mustard, salt, pepper, and onion mixture. Add Manchester-Farms ground chuck and mix together with your hands. Mix until combined.
Transfer to a foil line 10×6 inch loaf pan. Spray the foil with canola or olive oil. Add the mixture to the pan. Bake until the center temperature is about 55. About an hour…
Remove from the oven.. Turn the broiler on… Add glaze to top of meatloaf and put into the oven for about 5 min. Let meatloaf cool for 20 min.
(I forgot to tell you about the glaze!)
Combine all ingredients in a small saucepan; bring to a simmer over medium. heat and cook, stirring, until thick & syrupy, about 5 minutes.
Serves: 4
Prep Time: 10 minutes
Marinate Time: 2-4 hours
Ingredients:
Mix together and marinate for 2 to 4 hours.
Heat grill to medium high.
Grill for 4-6 minutes a side.
Serves: 5 to 6
Ingredients:
Mix together all ingredients except Swordfish.
Grill Swordfish for 3-4 minutes a side, do not overcook. Add Salsa on top of Swordfish and serve.
I use this on Manchester-Farms Beef or Organic Chicken!
Place all ingredients into Blender. Blend until smooth
Serve with your choice of meat or chicken.
Very Delicious!
Adapted from Seasons & Celebrations
Ingredients:
Garnishes:
Heat 1 cup of broth in a saucepan until just simmering. Place cherries in a small bowl. Add hot broth and set aside.
Heat oil in a large saucepan over medium heat. Add onions, sauté’ until onion is soft, add garlic and jalapeno and cook for about 1 minute. Add Ground Beef, cook and until no longer pink.
Add bell pepper, chili powder, cumin, coriander, mustard and oregano. Turn heat to med. high and cook. Stir occasionally, a couple of minutes. Add tomatoes and remaining broth. Bring to a boil. Reduce heat and simmer, uncover and cook for 5 minutes.
Stir in beans, cilantro and cherry mixture and cook until thoroughly heated.
Serve with garnishes!
Ingredients:
Ingredients:
Combine shrimp, tomatoes, onion & peppers and mix together thoroughly. Stir in the Olive oil, white Balsamic & lime juice. Season with Salt & cracked white pepper to taste.
Let the mixture sit for 30 minutes so that the flavors can marry. Before serving, slowly stir in the cilantro & cubed of avocado.
Garnish with extra lime wedges and a splash of Tickle Your Palate Habanero Sauce.
Ingredients:
Melt butter in a saucepan on medium heat. Add clams, their juice, onions, herbs, spices, red pepper & bread crumbs. It should be a moist crumbly consistency.
Fill each clam shell, top with bacon, 2 drops tabasco & grated cheese
Bake 350-degrees for 35 minutes.
Ingredients:
Melt butter. Add garlic powder and habanero sauce, then sauté for a few minutes. Add cream and stir.