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.
We love the classic chocolate covered strawberry for Valentine’s Day (or really at any time), but this year, we wanted to change it up. Show the ones you love just how much you love them by taking some extra time to decorate your chocolate strawberries. Here are a few of our favorite items to use while decorating strawberries.
Food Club® White Chocolate Chips: Layer sweet on sweet with white chocolate and strawberries.
Food Club® Semi-Sweet Chocolate Chips: Compliment the sweetness of a perfectly ripe strawberry with smooth semi-sweet chocolate.
Food Club® Milk Chocolate Chips: Make the classic chocolate dipped strawberry with milk chocolate chips.
Sprinkles: add a little crunch with festive Valentine’s Day sprinkles
Food Coloring: Use a little food coloring to color white chocolate. This makes the perfect drizzle.
Graham crackers: Crush a few graham crackers to make a s’more-like strawberry.
Put the beans, garlic, lemon juice, olive oil, salt and pepper in a food processor. Pulse until you get the desired consistency. Slightly chunky or puree for smooth. Place in a bowl and garnish with more oil. Set aside.
Bake the flatbread according to package directions. Cut flatbreads into squares and dip into the white bean puree.