Category Archives: Dans

Food Club® Creamy Grape Salad

Add a little creaminess to your average grape with this creamy grape salad recipe. Utilizing Food Club® brown sugar, cream cheese, sugar and sour cream, it’s is guaranteed that you will love making this recipe time and time again.

Ingredients:

1 lb. green seedless grapes

1 lb. purple seedless grapes

1/2 package Food Club® cream cheese

1/2 cup Food Club® sour cream

2 tbs. Food Club® sugar

1 tbs. Food Club® brown sugar

2 tbs. chopped pecans (optional)

Instructions:

Wash and dry grapes. Separate the grapes from the stem and add to a large mixing bowl.

In another large mixing bowl, cream the cream cheese, sour cream and sugar until light and fluffy. Add to the grapes and mix well. Top with brown sugar and pecans and serve!

Culinary Tours® Sesame Cauliflower

Enjoy your favorite Asian-inspired flavors veggie style. Use the Culinary Tours® Sesame Teriyaki Sauce to make this dish easy and flavorful.

Ingredients:

1 head of cauliflower, broken into small bite-size pieces

1 jar Culinary Tours® Sesame Teriyaki Sauce

2 cups white rice, cooked

Instructions:

Preheat the oven to 450 degree and line a sheet pan with aluminum foil.

In a large mixing bowl, mix the teriyaki sauce with cauliflower. Once fully coated, lay flat on the sheet pan.

Bake the cauliflower for 20 minutes until tender. Serve over rice and enjoy!

Sweet and Spicy grilled ribeye

Sweet & Spicy Grilled Ribeye with Vietnamese-Style Noodle Salad

Sweet & Spicy Grilled Ribeye with Vietnamese-Style Noodle Salad

 Sweet and spicy grilled ribeye paired with a Vietnamese style noodle salad is a delicious way to add a little Asian inspiration into your recipe book.

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

Prep: 15 minutes plus standing • Grill: 12 minutes • Serves: 4

Ingredients

Steaks

  • 1          tablespoon plus 1 teaspoon barbecue seasoning
  • 1          teaspoon fresh grated ginger
  • 1          tablespoon toasted sesame oil
  • 2          Delmonico beef ribeye steaks (about 12 ounces each)

Noodle Salad

  • ½         (8-ounce) package rice noodles
  • 3          tablespoons less-sodium teriyaki marinade and sauce
  • 1          tablespoon rice vinegar
  • 1          teaspoon fish sauce
  • 1          cup coarsely chopped fresh basil, cilantro, green onions and/or mint
  • 1          cup fresh bean sprouts
  • 1          cup matchstix carrots
  • Lime wedges and/or chopped peanuts for garnish (optional)

Recipe

  1. Prepare Steaks: In small bowl, stir barbecue seasoning, ginger and oil. Pat steaks dry with paper towel; rub both sides with seasoning mixture. Let steaks stand 30 minutes at room temperature. Prepare outdoor grill for indirect grilling over high heat.
  2. Place steaks on hot grill rack over lit part of grill; cook, uncovered, 8 minutes, turning once. Move steaks over unlit part of grill; cover and cook 4 minutes longer or until internal temperature reaches 135°. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes (internal temperature will rise to 145° upon standing for medium-rare).
  3. Prepare Noodle Salad: Prepare noodles as package directs; drain and transfer to bowl of ice water. Let noodles stand 5 minutes; drain. In large bowl, whisk teriyaki marinade, vinegar and fish sauce. Add herbs, bean sprouts, carrots and noodles to teriyaki mixture; toss to coat. Makes about 4 cups.
  4. Thinly slice steak; serve over noodle salad garnished with lime wedges and/or peanuts, if desired.

Nutrition

Approximate nutritional values per serving: 384 Calories, 13g Fat (4g Saturated), 100mg Cholesterol, 808mg Sodium, 40g Carbohydrates, 1g Fiber, 12g Sugars, 39g Protein   

Chef Tip

Serve topped with chili-garlic sauce for an extra spicy kick.

Food Club® Tangerine Pound Cake

Brighten up any day with this tangerine pound cake. This burst of citrus complimented with a sweet glaze is the perfect end to any dinner.

Ingredients:

3 cups Food Club® flour

1 tsp. Food Club® baking powder

1/4 tsp. salt

1 tbs. grated tangerine peel

2 1/2 cups Food Club® sugar

1 cup Food Club® butter

1 tsp. vanilla extract

5 Food Club® eggs

1 cup Food Club® milk

3/4 cup Food Club® powdered sugar

1/4 cup tangerine juice

Instructions:

Preheat the oven to 350 degrees and grease a loaf pan with butter and lightly flour.

In a stand mixer with paddle attachment, mix sugar and butter until light and fluffy. Once well mixed, add one egg at a time until fully combined. Alternate adding milk and flour and mix. After everything is fully incorporated, add baking powder, salt, tangerine peel and vanilla extract.

Pour mixture into loaf pan and bake for 110 minutes until golden brown.

While the pound cake is cooling, mix powdered sugar and tangerine juice together. If it’s too thick, add a dash of water. Once the pound cake has fully cooled, drizzle over pound cake and top with fresh tangerine slices.

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

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!

Culinary Tours Sauceless Pizza

Experience all the traditional flavors of pizza without the sauce. Try Culinary Tours Sun-Dried Tomatoes Julienne or Halves to add the comfort and perfect acidity to your pizza.

Ingredients: 

1⁄2 lb. ball of premade pizza dough  

2 balls burrata cheese  

1 tablespoon garlic  

1⁄2 cup Culinary Tours Sun-Dried Tomatoes Julienne Cut OR Culinary Tours Sun-Dried Tomatoes Halves (plus marinating oil from the jar)  

Salt and pepper 

2 cups baby arugula  

Directions: 

Heat oven to 500 degrees. Grease a cookie sheet or pizza pan and set aside. Stretch the dough to a 12-inch round on the pan.  

Brush sun dried tomato oil on the pizza. Sprinkle chopped garlic on the pizza. Arrange sun dried tomatoes on dough. Tear burrata and arrange on top of the dough and tomatoes. Sprinkle with salt and pepper and drizzle more marinating oil over top. Bake 12-15 minutes. Until crust is golden brown. Remove pizza from oven and top with arugula.