Monthly Archives: February 2020

Food Club® Tornado Potatoes

Impress your guests with these easy-to-eat tornado potatoes. These can be served as a side dish or an hors d’oeuvre.

Ingredients:

3 russet potatoes

2 tbs. olive oil

1 cup Food Club® shredded Parmesan

1 tbs. parsley, chopped

salt and pepper to taste

3 wooden skewers

Instructions:

Preheat your oven to 350 degrees and line a baking sheet with tin foil.

Carefully pierce the potato with the skewer so that the potato is in the center of the skewers. With a sharp paring knife, carefully cut the potato in a spiral direction. Once you have cut it completely, carefully pull it apart so that the spiral fully covers the skewer.

Lay the spiral potatoes on the baking sheet and cover in oil, parmesan, parsley and salt and pepper. Bake for 25-30 minutes until golden brown and serve.

Potato Latkes

Celebrate Idaho Potato Lovers Month with these delicious potato pancakes, Latkes. This super simple recipe is super tasty!

2 large baking potatoes

1 extra-large egg, whisked

3 tablespoons all-purpose flour

1 1/4 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

3 tablespoons butter

Sour Cream

Parsley

Peel the potatoes and grate them. Place the grated potatoes in a paper towel and drain as well as possible. Combine the potatoes in a bowl with the egg, flour, salt and pepper. Mix well.

Melt butter in a large saute pan over medium heat. Place a palm full of the potato mixture into the sizzling butter and cook for 2 minutes. Turn the pancakes over and cook for another 2 minutes, or until crisp on the outside and golden brown. Serve the pancakes hot from the skillet. Top with sour cream and parsley.

beef stew in bowl

Vegetable Beef Stew

beef stew in bowl

The best way to stay warm during the cold winter months is a good old-fashioned vegetable beef stew. This classic stew is great for family nights or anytime you’re craving some comfort food.

Watch the video recipe here and check out our weekly ad here.

Prep: 25 minutes • Cook: 2 hours 15 minutes • Serves: 8

Ingredients

  • ¼           cup all-purpose flour
  • ¾           teaspoon salt
  • ¾           teaspoon ground black pepper
  • 2½        pounds boneless sirloin tip roast, fat trimmed, cut into 1½-inch pieces
  • 3            tablespoons vegetable oil
  • 1            large onion, coarsely chopped (about 1½ cups)
  • 1            cup dry red wine
  • 2            cans (14 ounces each) less-sodium beef broth (3½ cups)
  • 1            can (14.5 ounces) diced tomatoes
  • 3            garlic cloves, minced (1 tablespoon)
  • 1            bay leaf
  • 4            medium carrots, coarsely chopped (about 2 cups)
  • 4            medium celery ribs, coarsely chopped (about 2 cups)
  • 3            medium Idaho potatoes, unpeeled, cut into 1-inch pieces (about 3 cups)
  • 2            tablespoons chopped fresh parsley leaves plus additional leaves for garnish (optional)
  • 1            tablespoon Worcestershire sauce
  • 2            teaspoons chopped fresh thyme leaves

Recipe

  1. In large bowl, combine flour and ½ teaspoon each salt and pepper; add beef and toss to coat.
  2. In large saucepot, heat 2 tablespoons oil over medium-high heat. In 2 batches, shaking off excess flour, add beef to saucepot, and cook 3 to 5 minutes or until beef is browned, stirring occasionally. With slotted spoon, transfer beef to large bowl.
  3. Add remaining 1 tablespoon oil and onion to saucepot and cook 4 to 5 minutes or until onion is tender. Add wine and cook 1 minute, stirring with wooden spoon to loosen browned bits from bottom of saucepot. Add broth, tomatoes with their juice, garlic, bay leaf, remaining ¼ teaspoon each salt and pepper and beef with any drippings in bowl; heat to boiling. Reduce heat to medium-low, and cook, covered, 45 minutes. Uncover and cook, 45 minutes longer, stirring occasionally.
  4. Add carrots, celery, potatoes, parsley, Worcestershire and thyme and cook, uncovered, 30 minutes longer or until beef and vegetables are tender, stirring occasionally. Makes about 10 cups.
  5. Remove and discard bay leaf. Ladle stew into bowls. Garnish with parsley, if desired.

Nutrition

Approximate nutritional values per serving: 336 Calories, 10g Fat (3g Saturated), 64mg Cholesterol, 605mg Sodium, 26g Carbohydrates, 4g Fiber, 27g Protein

beef stew in bowl

Vegetable Beef Stew

beef stew in bowl

The best way to stay warm during the cold winter months is a good old-fashioned vegetable beef stew. This classic stew is great for family nights or anytime you’re craving some comfort food.

Watch the video recipe here and check out our weekly ad here.

Prep: 25 minutes • Cook: 2 hours 15 minutes • Serves: 8

Ingredients

  • ¼           cup all-purpose flour
  • ¾           teaspoon salt
  • ¾           teaspoon ground black pepper
  • 2½        pounds boneless sirloin tip roast, fat trimmed, cut into 1½-inch pieces
  • 3            tablespoons vegetable oil
  • 1            large onion, coarsely chopped (about 1½ cups)
  • 1            cup dry red wine
  • 2            cans (14 ounces each) less-sodium beef broth (3½ cups)
  • 1            can (14.5 ounces) diced tomatoes
  • 3            garlic cloves, minced (1 tablespoon)
  • 1            bay leaf
  • 4            medium carrots, coarsely chopped (about 2 cups)
  • 4            medium celery ribs, coarsely chopped (about 2 cups)
  • 3            medium Idaho potatoes, unpeeled, cut into 1-inch pieces (about 3 cups)
  • 2            tablespoons chopped fresh parsley leaves plus additional leaves for garnish (optional)
  • 1            tablespoon Worcestershire sauce
  • 2            teaspoons chopped fresh thyme leaves

Recipe

  1. In large bowl, combine flour and ½ teaspoon each salt and pepper; add beef and toss to coat.
  2. In large saucepot, heat 2 tablespoons oil over medium-high heat. In 2 batches, shaking off excess flour, add beef to saucepot, and cook 3 to 5 minutes or until beef is browned, stirring occasionally. With slotted spoon, transfer beef to large bowl.
  3. Add remaining 1 tablespoon oil and onion to saucepot and cook 4 to 5 minutes or until onion is tender. Add wine and cook 1 minute, stirring with wooden spoon to loosen browned bits from bottom of saucepot. Add broth, tomatoes with their juice, garlic, bay leaf, remaining ¼ teaspoon each salt and pepper and beef with any drippings in bowl; heat to boiling. Reduce heat to medium-low, and cook, covered, 45 minutes. Uncover and cook, 45 minutes longer, stirring occasionally.
  4. Add carrots, celery, potatoes, parsley, Worcestershire and thyme and cook, uncovered, 30 minutes longer or until beef and vegetables are tender, stirring occasionally. Makes about 10 cups.
  5. Remove and discard bay leaf. Ladle stew into bowls. Garnish with parsley, if desired.

Nutrition

Approximate nutritional values per serving: 336 Calories, 10g Fat (3g Saturated), 64mg Cholesterol, 605mg Sodium, 26g Carbohydrates, 4g Fiber, 27g Protein

beef stew in bowl

Vegetable Beef Stew

beef stew in bowl

The best way to stay warm during the cold winter months is a good old-fashioned vegetable beef stew. This classic stew is great for family nights or anytime you’re craving some comfort food.

Watch the video recipe here and check out our weekly ad here.

Prep: 25 minutes • Cook: 2 hours 15 minutes • Serves: 8

Ingredients

  • ¼           cup all-purpose flour
  • ¾           teaspoon salt
  • ¾           teaspoon ground black pepper
  • 2½        pounds boneless sirloin tip roast, fat trimmed, cut into 1½-inch pieces
  • 3            tablespoons vegetable oil
  • 1            large onion, coarsely chopped (about 1½ cups)
  • 1            cup dry red wine
  • 2            cans (14 ounces each) less-sodium beef broth (3½ cups)
  • 1            can (14.5 ounces) diced tomatoes
  • 3            garlic cloves, minced (1 tablespoon)
  • 1            bay leaf
  • 4            medium carrots, coarsely chopped (about 2 cups)
  • 4            medium celery ribs, coarsely chopped (about 2 cups)
  • 3            medium Idaho potatoes, unpeeled, cut into 1-inch pieces (about 3 cups)
  • 2            tablespoons chopped fresh parsley leaves plus additional leaves for garnish (optional)
  • 1            tablespoon Worcestershire sauce
  • 2            teaspoons chopped fresh thyme leaves

Recipe

  1. In large bowl, combine flour and ½ teaspoon each salt and pepper; add beef and toss to coat.
  2. In large saucepot, heat 2 tablespoons oil over medium-high heat. In 2 batches, shaking off excess flour, add beef to saucepot, and cook 3 to 5 minutes or until beef is browned, stirring occasionally. With slotted spoon, transfer beef to large bowl.
  3. Add remaining 1 tablespoon oil and onion to saucepot and cook 4 to 5 minutes or until onion is tender. Add wine and cook 1 minute, stirring with wooden spoon to loosen browned bits from bottom of saucepot. Add broth, tomatoes with their juice, garlic, bay leaf, remaining ¼ teaspoon each salt and pepper and beef with any drippings in bowl; heat to boiling. Reduce heat to medium-low, and cook, covered, 45 minutes. Uncover and cook, 45 minutes longer, stirring occasionally.
  4. Add carrots, celery, potatoes, parsley, Worcestershire and thyme and cook, uncovered, 30 minutes longer or until beef and vegetables are tender, stirring occasionally. Makes about 10 cups.
  5. Remove and discard bay leaf. Ladle stew into bowls. Garnish with parsley, if desired.

Nutrition

Approximate nutritional values per serving: 336 Calories, 10g Fat (3g Saturated), 64mg Cholesterol, 605mg Sodium, 26g Carbohydrates, 4g Fiber, 27g Protein

beef stew in bowl

Vegetable Beef Stew

beef stew in bowl

The best way to stay warm during the cold winter months is a good old-fashioned vegetable beef stew. This classic stew is great for family nights or anytime you’re craving some comfort food.

Watch the video recipe here and check out our weekly ad here.

Prep: 25 minutes • Cook: 2 hours 15 minutes • Serves: 8

Ingredients

  • ¼           cup all-purpose flour
  • ¾           teaspoon salt
  • ¾           teaspoon ground black pepper
  • 2½        pounds boneless sirloin tip roast, fat trimmed, cut into 1½-inch pieces
  • 3            tablespoons vegetable oil
  • 1            large onion, coarsely chopped (about 1½ cups)
  • 1            cup dry red wine
  • 2            cans (14 ounces each) less-sodium beef broth (3½ cups)
  • 1            can (14.5 ounces) diced tomatoes
  • 3            garlic cloves, minced (1 tablespoon)
  • 1            bay leaf
  • 4            medium carrots, coarsely chopped (about 2 cups)
  • 4            medium celery ribs, coarsely chopped (about 2 cups)
  • 3            medium Idaho potatoes, unpeeled, cut into 1-inch pieces (about 3 cups)
  • 2            tablespoons chopped fresh parsley leaves plus additional leaves for garnish (optional)
  • 1            tablespoon Worcestershire sauce
  • 2            teaspoons chopped fresh thyme leaves

Recipe

  1. In large bowl, combine flour and ½ teaspoon each salt and pepper; add beef and toss to coat.
  2. In large saucepot, heat 2 tablespoons oil over medium-high heat. In 2 batches, shaking off excess flour, add beef to saucepot, and cook 3 to 5 minutes or until beef is browned, stirring occasionally. With slotted spoon, transfer beef to large bowl.
  3. Add remaining 1 tablespoon oil and onion to saucepot and cook 4 to 5 minutes or until onion is tender. Add wine and cook 1 minute, stirring with wooden spoon to loosen browned bits from bottom of saucepot. Add broth, tomatoes with their juice, garlic, bay leaf, remaining ¼ teaspoon each salt and pepper and beef with any drippings in bowl; heat to boiling. Reduce heat to medium-low, and cook, covered, 45 minutes. Uncover and cook, 45 minutes longer, stirring occasionally.
  4. Add carrots, celery, potatoes, parsley, Worcestershire and thyme and cook, uncovered, 30 minutes longer or until beef and vegetables are tender, stirring occasionally. Makes about 10 cups.
  5. Remove and discard bay leaf. Ladle stew into bowls. Garnish with parsley, if desired.

Nutrition

Approximate nutritional values per serving: 336 Calories, 10g Fat (3g Saturated), 64mg Cholesterol, 605mg Sodium, 26g Carbohydrates, 4g Fiber, 27g Protein

beef stew in bowl

Vegetable Beef Stew

beef stew in bowl

The best way to stay warm during the cold winter months is a good old-fashioned vegetable beef stew. This classic stew is great for family nights or anytime you’re craving some comfort food.

Watch the video recipe here and check out our weekly ad here.

Prep: 25 minutes • Cook: 2 hours 15 minutes • Serves: 8

Ingredients

  • ¼           cup all-purpose flour
  • ¾           teaspoon salt
  • ¾           teaspoon ground black pepper
  • 2½        pounds boneless sirloin tip roast, fat trimmed, cut into 1½-inch pieces
  • 3            tablespoons vegetable oil
  • 1            large onion, coarsely chopped (about 1½ cups)
  • 1            cup dry red wine
  • 2            cans (14 ounces each) less-sodium beef broth (3½ cups)
  • 1            can (14.5 ounces) diced tomatoes
  • 3            garlic cloves, minced (1 tablespoon)
  • 1            bay leaf
  • 4            medium carrots, coarsely chopped (about 2 cups)
  • 4            medium celery ribs, coarsely chopped (about 2 cups)
  • 3            medium Idaho potatoes, unpeeled, cut into 1-inch pieces (about 3 cups)
  • 2            tablespoons chopped fresh parsley leaves plus additional leaves for garnish (optional)
  • 1            tablespoon Worcestershire sauce
  • 2            teaspoons chopped fresh thyme leaves

Recipe

  1. In large bowl, combine flour and ½ teaspoon each salt and pepper; add beef and toss to coat.
  2. In large saucepot, heat 2 tablespoons oil over medium-high heat. In 2 batches, shaking off excess flour, add beef to saucepot, and cook 3 to 5 minutes or until beef is browned, stirring occasionally. With slotted spoon, transfer beef to large bowl.
  3. Add remaining 1 tablespoon oil and onion to saucepot and cook 4 to 5 minutes or until onion is tender. Add wine and cook 1 minute, stirring with wooden spoon to loosen browned bits from bottom of saucepot. Add broth, tomatoes with their juice, garlic, bay leaf, remaining ¼ teaspoon each salt and pepper and beef with any drippings in bowl; heat to boiling. Reduce heat to medium-low, and cook, covered, 45 minutes. Uncover and cook, 45 minutes longer, stirring occasionally.
  4. Add carrots, celery, potatoes, parsley, Worcestershire and thyme and cook, uncovered, 30 minutes longer or until beef and vegetables are tender, stirring occasionally. Makes about 10 cups.
  5. Remove and discard bay leaf. Ladle stew into bowls. Garnish with parsley, if desired.

Nutrition

Approximate nutritional values per serving: 336 Calories, 10g Fat (3g Saturated), 64mg Cholesterol, 605mg Sodium, 26g Carbohydrates, 4g Fiber, 27g Protein

Full Circle

Full Circle is committed to delivering great-tasting, 100% natural, organic, and environmentally-friendly products for the entire family at affordable prices. We are continually looking at new ways to improve our products and packaging so they enhance the quality of life for your family, friends, and our planet. That’s the Full Circle promise! “Return to a natural way of living!”

Twice Baked Potatoes

The recipe so nice we baked them twice! These potatoes are a delicious dream and are so easy to make!

6 small russet potatoes

1/2 cup millk

1/3 cup Food Club sour cream

1/2 teaspoon garlic powder

1/4 cup butter

1 tablespoon sliced green onions

6 pieces of bacon cooked crisp and chopped or 3 tablespoons bacon bits

1 1/2 cups shredded cheddar cheese ,

salt and pepper to taste

Instructions

Preheat oven to 375 degrees. Wash potatoes and poke with a fork to vent. Bake potatoes in oven 1 hour.

Slice each potato in half lengthwise. Scoop out the flesh of the potato leaving a little bit around the skin.

In a bowl, mash potatoes, sour cream, butter, garlic powder, salt and pepper until smooth. Add milk as needed until creamy. Stir in green onions, bacon and 3/4 cup cheddar cheese.

Fill each skin with the mashed potato filling and top with remaining cheese.

Bake 15-20 minutes or until heated through and cheese is melted.

Food Club Valentine’s Day Chocolate Marshmallows

Dip your way into chocolate and marshmallow heaven with these Food Club chocolate dipped marshmallows. With just a few simple ingredients, you will be able to create these adorable and delicious festive treats.

Ingredients:

Food Club marshmallows

Food Club chocolate chips (white, semi-sweet and milk)

Food Club food dye

Festive sprinkles

Skewers

Instructions:

In 3 separate bowls, melt the white, semi-sweet and milk chocolate chips.

Once the chips have melted, split the white chocolate into 3 separate containers and dye with pink and red food coloring.

Dip each marshmallow in the desired chip and top with preferred sprinkles.

Once all marshmallows have been dipped and dried, put 3 on each skewer. Enjoy!