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.
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)
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!
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)
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.
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).
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.
Thinly slice steak; serve over noodle salad garnished with lime wedges and/or peanuts, if desired.
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.
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
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.
Impress your guests with these easy-to-eat tornado potatoes. These can be served as a side dish or an hors d’oeuvre.
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
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.
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
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.
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
In large bowl, combine flour and ½ teaspoon each salt and pepper; add beef and toss to coat.
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.
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.
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.
Remove and discard bay leaf. Ladle stew into bowls. Garnish with parsley, if desired.
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.
Food Club marshmallows
Food Club chocolate chips (white, semi-sweet and milk)
Food Club food dye
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!
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.
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
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.
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.