Asparagus with Creamy Garlic Sauce
Asparagus with Dilled Yogurt Sauce
Asparagus With Wasabi Mayonnaise
Baked Tomatoes Florentine
Brussels Sprouts with Bacon and Carrots
Cauliflower With Roasted Red Peppers
Cheesy Creamed Spinach
Corn Maque Choux with Bacon
Couscous Provencal
Creamy Green Peas
Creamy Mashed Potatoes
Creamy Parmesan Mushrooms
Fried Spinach With Bacon and Garlic
Green Bean Saute
Grilled Vegetables/Dried Tomato and Green Onion Butter
Herb Crusted Roasted Potatoes
Herb-Roasted Corn On The Cob
Jicama and Mandarin Orange Salad
Mashed Potatoes with Garlic and Horseradish
Mexican Corn
Microwave Corn Cob/Horseradish Butter
Mixed Vegetable Medley
Mixed Vegetables with Louisiana Style Beans
Mushrooms with Garlic and Bacon
Rice Pilaf with Corn, Pimentos And Cheese
Sausage Stuffed Portabella Mushrooms
Spaghetti Pie
Stuffed Potatoes with Horseradish and Garlic
Summer Squash Boats
Tijuana Twice Baked Potatoes
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1 Tbs extra virgin olive oil 1 Tbs unsalted butter 1 tsp Univer Gourmet Garlic Cream 1 tsp Univer Sweet Ann 1 (9 oz) package frozen artichoke hearts, thawed, halved 2 cups zucchini, sliced 1/4" on the diagonal 1/2 cup green onions, chopped 1/4 cup kalamata olives, roughly chopped 1/4 cup dry white wine 3/4 tsp thyme 1 cup tomatoes, peeled, seeded and diced black pepper, to taste |
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In a medium frying pan over medium high heat, add oil, butter, Garlic Cream and Sweet Ann. Saute artichokes and zucchini for about 5 minutes. Add green onions, olives, wine and thyme. Cook another 4 minutes. Add tomatoes and pepper; continue to cook until tomatoes are heated through, about 3 minutes more. Serve hot.
Serves 4
Preparation time: 10 minutes
Cooking time: 12 minutes
Ready in: 22 minutes
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2 Tbs Univer Mayonnaise 1 ½ tsp Univer Gourmet Garlic Cream 1 Tbs grated Parmesan cheese 3 Tbs milk 3 Tbs shredded Parmesan cheese salt, to taste pepper, to taste |
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Bring water to a boil in a shallow pan. Place asparagus in boiling water, cover and cook 2 - 3 minutes; drain. In a small mixing bowl, whisk together the Mayonnaise, Garlic Cream, grated Parmesan and milk. Add shredded Parmesan. Adjust milk to achieve desired consistency. Spoon over steamed asparagus. Season with salt and pepper.
Serves 4
Preparation time: 3 minutes
Cooking time: 3 minutes
Ready in: 6 minutes
Note: After draining asparagus, return to hot pan for a minute to remove excess moisture. The sauce will adhere better.
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Asparagus with Dilled Yogurt Sauce
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2 lbs fresh asparagus, trimmed 1/2 cup yogurt ½ cup Univer Mayonnaise 1 tsp lemon juice 1 tsp Univer Gourmet Garlic Cream 1 tsp Univer Mustard 1/2 tsp salt 1/4 tsp pepper 2 Tbs fresh parsley, finely chopped 1 tsp fresh dill, finely chopped |
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About 1 hour before cooking asparagus, prepare sauce. In a small mixing bowl, whisk together yogurt, Mayonnaise, lemon juice, Garlic Cream, Mustard, salt and pepper, Add parsley and dill. Stir to blend. Cover and refrigerate 1 hour. At cooking time, bring large pot of water to a boil. Cook asparagus in 2 batches. Blanch each batch for 2 - 3 minutes; drain and pat dry. Spoon sauce over warm asparagus and serve.
Serves 6
Preparation time: 5 minutes
Cooking time: 3 minutes
Ready in: 1 hour and 8 minutes
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2 lbs asparagus, trimmed 1 cup Univer Mayonnaise 4 tsp soy sauce 1 tsp Univer Gourmet Garlic Cream 1 1/2 tsp sugar 2 tsp fresh lemon juice 2 tsp wasabi paste |
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Blanch asparagus in 2 batches in a large saucepan of boiling water 2 - 3 minutes. Transfer to a colander and rinse under cold running water to stop the cooking process. Drain well and pat dry. In a small mixing bowl, whisk together Mayonnaise, soy sauce, Garlic Cream, sugar, lemon juice and wasabi paste until sugar is dissolved. Serve asparagus with sauce.
Serves 6
Preparation time: 5 minutes
Cooking time: 6 minutes
Ready in: 11 minutes
Note:“I went to a restaurant that serves ‘lunch at any time.’ So I ordered bean soup during the Renaissance.” (Stephen Wright)
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2 lbs russet potatoes, washed, unpeeled, cut into 1" chunks 6 strips bacon, cut in 1/2" dice 1 cup green onions, sliced 1/2 cup heavy cream 1/2 cup sour cream 2 tsp Univer Goulash Cream Mild 1 tsp Univer Gourmet Garlic Cream 1/4 tsp freshly ground black pepper 1 cup shredded sharp Cheddar cheese |
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Place potatoes in a large pot and add enough water to cover potatoes about 1". Cover and bring to a boil. Remove cover and cook for about 15 minutes, or until the potatoes are fork tender. Meanwhile, in a frying pan over medium high heat, fry bacon until crisp. Remove bacon from pan and drain on paper towels. Add green onions to frying pan and saute for about 2 minutes. Remove from pan and set aside. Drain potatoes well and return to pot. With a potato masher or mixer, blend in heavy cream, sour cream, Goulash Cream Mild, Garlic Cream and pepper. Add bacon, green onions and cheese. Stir to combine. Serve warm.
Serves 4
Preparation time: 10 minutes
Cooking time: 15 minutes
Ready in: 25 minutes
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6 firm, medium tomatoes 2 Tbs unsalted butter 1 Tbs Univer Goulash Cream Mild 1 tsp Univer Gourmet Garlic Cream 1 small onion, chopped 1 (10 oz) package frozen chopped spinach, thawed, squeezed dry 1/3 cup half and half cream freshly ground black pepper, to taste 3 Tbs seasoned breadcrumbs 2 Tbs fresh parsley, finely chopped 5 Tbs grated Parmesan cheese 3 Tbs shredded Mozzarella cheese, to garnish |
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Preheat oven to 400 degrees F. Slice the tops off the tomatoes and scoop out the pulp and seeds. Place the the tomatoes upright in an ovenproof dish. In a small frying pan, melt the butter. Add the Goulash Cream Mild and Garlic Cream. Add the onions; saute about 5 minutes, until onions are translucent. In a medium mixing bowl, combine the spinach, cream, pepper, breadcrumbs, parsley and Parmesan cheese. Add the onions and mix well. Spoon the mixture into the prepared tomatoes. Bake for 20 minutes, or until heated through. Top with shredded Mozzarella cheese. Return to the oven for 5 more minutes or until the cheese melts.
Serves 6
Preparation time: 10 minutes
Cooking time: 30 minutes
Ready in: 40 minutes
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1 Tbs extra virgin olive oil 1 Tbs unsalted butter 1 tsp Univer Gourmet Garlic Cream 1 tsp Univer Sweet Ann 1/2 cup bacon, chopped 3 small carrots, peeled and diced 2 tsp chives, snipped |
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Trim stem ends off sprouts; remove tough outer leaves. Halve sprouts lengthwise. In a large frying pan over medium high heat, add oil, butter, Garlic Cream and Sweet Ann. Add bacon; cook until crispy, about 5 minutes. If necessary, drain some fat. Add Brussels sprouts and carrots and stir to coat with fat. Cook, stirring often, until carrots begin to soften, about 10 minutes. Remove from heat and add back bacon. Place in a serving dish and garnish with chives.
Serves 4
Preparation time: 15 minutes
Cooking time: 15 minutes
Ready in: 30 minutes
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1 tsp Univer Gourmet Garlic Cream 1 tsp Univer Red Gold Hot 1 (15 oz) jar roasted red peppers, drained and diced 1 (3.8 oz) can sliced black olives 1/2 cup fresh parsley, finely chopped freshly ground black pepper, to taste 2 Tbs grated Parmesan cheese |
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Cook cauliflower florets in 1 inch of boiling water, covered, 8 to 10 minutes, until tender. Drain. Add Garlic Cream and Red Gold Hot and toss to coat. Add roasted red peppers, olives and parsley. Season with pepper and heat through on gentle heat, stirring to avoid scorching. Garnish with Parmesan cheese and serve warm.
Serves 4
Preparation time: 10 minutes
Cooking time: 10 minutes
Ready in: 20 minutes
Note: “Tis an ill cook that cannot lick his own fingers.” (William Shakespeare)
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2 (10 oz) packages frozen chopped spinach, thawed and squeezed dry 2 Tbs unsalted butter 1 tsp Univer Gourmet Garlic Cream 1 tsp Univer Goulash Cream Mild 1/2 cup onions, chopped 1/2 cup heavy cream 1/2 tsp freshly ground black pepper 1/4 tsp nutmeg 1/4 cup grated Parmesan cheese |
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Melt the butter in medium frying pan over medium-high heat. Add Garlic Cream and Goulash Cream Mild and stir into butter. Add the onions and saute for about 3 minutes. Add the spinach and cook, stirring, until spinach is nearly done, about 8 minutes. Add the cream, pepper and nutmeg, and cook until the cream is reduced by half, about 4 minutes. Remove from the heat. Add the Parmesan cheese and stir to blend. Serve hot.
Serves 4
Preparation time: 5 minutes
Cooking time: 15 minutes
Ready in: 20 minutes
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2 Tbs vegetable oil 1 Tbs Univer Goulash Cream Mild 1 tsp Univer Goulash Cream Hot 1 tsp Univer Gourmet Garlic Cream 4 cups sweet corn (about 6 ears) 1 1/2 cups onions, chopped 1 cup green bell peppers, chopped 2 cups tomatoes, seeded and chopped 1 cup heavy whipping cream 1/4 cup green onions, chopped with tops |
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In a large frying pan over medium heat, fry the bacon until crispy. Drain the bacon on paper towels and set aside. Pour off all of the bacon fat except for 2 tablespoons. Add oil, Goulash Cream Mild, Goulash Cream Hot and Garlic Cream. Stir to mix with oil and bacon fat. Add the corn, onions and bell peppers. Cook 8 minutes, stirring occasionally. Add the tomatoes and cook 5 minutes more, until corn is tender. Add the cream; cook another 2 minutes to heat through. Remove from heat and stir in bacon and green onions. Serve hot.
Serves 6
Preparation time: 20 minutes
Cooking time: 15 minutes
Ready in: 35 minutes
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1 Tbs extra virgin olive oil 1 tsp Red Gold Mild 1 tsp Univer Gourmet Garlic Cream 1/2 cup onions, finely chopped 1 (14 1/2 oz) can low sodium chicken broth, plus water to make 3 cups liquid 1/2 tsp Herbes de Provence 1 1/2 cups couscous 4 oil-packed dried tomatoes, finely chopped 1/4 cup kalamata olives, coarsely chopped freshly ground black pepper |
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In a medium saucepan, heat oil over medium heat. Add Red Gold Mild and Garlic Cream. Stir to combine with oil. Add onion; saute about 5 minutes. Stir in broth, herbs, couscous, dried tomatoes, olives and pepper to taste. Bring to a boil, stirring well with a fork. Cover; turn off heat. Let sit 10 minutes. Fluff couscous with a fork before serving.
Serves 6
Preparation time: 10 minutes
Cooking time: 15 minutes
Ready in: 25 minutes
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1 (16 oz) bag frozen green peas 1 cup frozen pearl onions 1/2 cup water 1/4 cup butter 1/2 tsp sugar pepper, to taste 1 tsp parsley, finely chopped 1 dash nutmeg 1 cup heavy cream 2 tsp Univer Goulash Cream Mild 2 Tbs flour |
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Bring water to boil in a medium sauce pan; add peas and onions. Cook about 5 minutes; drain. Reduce heat to medium. To the pan, add butter, sugar, pepper, parsley and nutmeg. Meanwhile, in a small mixing bowl, mix cream, Goulash Cream Mild and flour until smooth. Add to peas and onions; simmer about 5 minutes. Serve warm.
Serves 6
Preparation time: 5 minutes
Cooking time: 10 minutes
Ready in: 15 minutes
Note: “My sister failed her cooking exam because she burned something.”
“That seems unfair. What did she burn?”
“The school.”
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Create wonderful variations by using flavored Alfredo sauce, such as 4-cheese.
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4 medium to large potatoes 4 Tbs butter or margarine 1/2 cup prepared Alfredo sauce 1½ tsp Garlic Cream |
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Bring water to boil in large sauce pan. Dice peeled or unpeeled potatoes into even-size chucks and place in salted, boiling water. Over medium-high heat, cook potatoes partially covered for 20 minutes or until fork tender. Drain well, and return potatoes to hot pan to dry excess moisture. Mash potatoes with the butter or margarine. Mix together the Alfredo sauce and the Garlic Cream. Blend in well to potato mixture. Serve hot.
Serves 4
Preparation time: 10 minutes
Cook time: 20 minutes
Ready in: 35 minutes
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2 Tbs unsalted butter 1 Tbs extra virgin olive oil 1 lb firm white mushrooms, thinly sliced 1 Tbs Univer Goulash Cream Mild 2 Tbs low sodium chicken broth 1/4 cup sour cream 2 Tbs grated Parmesan cheese freshly ground black pepper, to taste additional Parmesan cheese, for garnish |
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In a medium frying pan, melt butter. Add olive oil and whisk to blend. Add mushrooms and Goulash Cream Mild; saute 2 minutes. Add broth and saute another minute. In a small mixing bowl, mix together sour cream, cheese and pepper. Add mixture to mushrooms and stir. Simmer over low heat until sour cream has heated through; do not let come to a boil. Place mushrooms in a serving dish and garnish with additional Parmesan cheese. Serve warm.
Serves 4
Preparation time: 5 minutes
Cooking time: 5 minutes
Ready in: 10 minutes
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1 tsp salt 2 large eggs 2 Tbs milk 1 Tbs Univer Goulash Cream Mild 1 tsp Univer Gourmet Garlic Cream 1 cup all-purpose flour 1 quart canola oil, for deep frying |
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Soak the florets in very cold, salted water for 15 minutes; drain. In a large sauce pan, bring 6 cups of water to a boil. Cook the cauliflower florets until just tender, about 5 - 6 minutes. Drain and rinse under cold water to stop cooking process. Drain again very thoroughly and pat dry. In a medium mixing bowl, whisk together the eggs, milk, Goulash Cream Mild and Garlic Cream. Dip each floret in the egg mixture, then coat in flour. Place on waxed paper or foil to let the excess drip off. In a large frying pan, heat the oil until nearly smoking. Deep fry the florets in batches until golden brown, about 5 minutes. Do not crowd pan. Remove with a slotted spoon and drain on paper towels. Serve warm.
Serves 6
Preparation time: 20 minutes
Cooking time: 20 minutes
Ready in: 40 minutes
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Dirty Rice
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1 lb spicy bulk breakfast sausage 1 small onion, finely chopped 2 cups low sodium chicken broth 1 cup long-grain rice 1 Tbs Univer Goulash Cream Mild 1 tsp Univer Gourmet Garlic Cream 1/2 tsp Univer Goulash Cream Hot |
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In a large frying pan over medium high heat, brown and crumble sausage until pink is gone. Add onions and saute about 5 minutes longer; drain. Add broth, rice, Goulash Cream Mild, Garlic Cream and Goulash Cream Hot. Cover and bring to a boil; reduce heat to medium low and simmer, covered, 18 to 20 minutes, until rice is tender and most of liquid is absorbed.
Serves 6
Preparation time: 10 minutes
Cooking time: 35 minutes
Ready in: 45 minutes
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2 eggs 2 cups flour 1 tsp salt |
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Mix together eggs, flour and salt; let flour mixture stand for 30 minutes. Drop small spoon-size amounts into boiling broth or soup. Cover and cook for about 5 minutes after dumplings rise to surface.
Serves 4
Preparation time: 5 minutes
Cooking time: 5 minutes
Ready in: 40 minutes
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8 oz fresh mushrooms, chopped 1 small onion, chopped 1/2 Tbs Univer Gourmet Garlic Cream 2 (10 oz) bags fresh baby spinach salt and pepper to taste |
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Fry bacon until crisp in a large frying pan. Remove with a slotted spoon and drain on paper towels. Drain all but 2 tablespoons of bacon drippings. To the pan, add mushrooms, onions and Garlic Cream. Saute for about 5 minutes, then add spinach. Cover and continue cooking until spinach has wilted, about 5 to 8 minutes longer. Serve hot, topped with reserved bacon.
Serves 6
Preparation time: 10 minutes
Cooking time: 15 minutes
Ready in: 25 minutes
Note: “I got a cookbook once, but I could never do anything with it.”
“Too much fancy stuff in it?”
“Yeah. Every recipe started the same way. ‘Take a clean dish…’
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6 slices bacon 1 Tbs Univer Goulash Cream Mild 1 lb green beans, trimmed 1 small red bell pepper, seeded and roughly chopped 1/4 cup bean sprouts freshly ground black pepper |
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In a large frying pan, cook the bacon until crisp. Remove from pan and drain on paper towels. Crumble when cool. Into the bacon drippings, add the Goulash Cream Mild, green beans and peppers. Saute for about 8 minutes, until just tender. Stir in the bean sprouts and bacon. Season with black pepper and serve warm.
Serves 4
Preparation time: 10 minutes
Cooking time: 15 minutes
Ready in: 25 minutes
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2 medium zucchini, sliced 1/2" on the diagonal 2 medium summer squash, sliced 1/2" on the diagonal 1 large red onion, sliced 1 lb small new potatoes, halved 1 tsp freshly ground black pepper lemon flavored cooking spray Dried Tomato and Green Onion Butter |
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Place vegetables in a grilling basket and spray very lightly with lemon cooking spray. Season with pepper. Place on grill over indirect heat. Grill for about 10 minutes, until crisp tender. Remove to a serving dish, and dot with pats of Dried Tomato and Green Onion Butter (see recipe).
Serves 4
Preparation time: 20 minutes
Cooking time: 10 minutes
Ready in: 30 minutes
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4 medium potatoes, washed, unpeeled, cut into 1 1/2" chunks 1/3 cup olive oil ¼ cup Univer Red Gold Hot 1 tsp Univer Gourmet Garlic Cream 1 tsp dried oregano 1 tsp dried rosemary leaves 1 tsp dried parsley 1 tsp dried thyme ¼ tsp pepper 2 green onions, chopped (optional) |
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Preheat oven to 400 degrees F. Place potatoes in a large roasting pan. In a small bowl, whisk together olive oil, Red Gold Hot and Garlic Cream to blend. Pour over potatoes and toss to evenly coat. In another small bowl, mix together oregano, rosemary leaves, parsley, thyme, and pepper. Sprinkle mixture over potatoes and toss again to distribute herbs. Arrange in a single layer. Bake 20 minutes uncovered or until potatoes are fork tender, turning once. Serve hot with chopped green onions to garnish.
Serves 4
Preparation time: 10 minutes
Cooking time: 20 minutes
Ready in: 30 minutes
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4 ears corn on the cob, husks and silk removed 2 Tbs unsalted butter, melted 1 green onion, finely chopped 1 tsp fresh dill, finely chopped 1/2 tsp dried rubbed sage 1/2 tsp Univer Gourmet Garlic Cream 1/2 tsp Univer Red Gold Mild 1/4 tsp freshly ground black pepper |
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Preheat oven to 425 degrees F. In a small bowl, combine the butter, green onion, dill, sage, Garlic Cream, Red Gold Mild and pepper; mix well. Brush each ear of corn with butter mixture. Wrap individually in foil and place in baking pan. Roast for 20 - 25 minutes, until the corn is done. Carefully open foil and remove corn. Serve hot.
Serves 4
Preparation time: 10 minutes
Cooking time: 20 minutes
Ready in: 30 minutes
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2 cups jicama, peeled and cut into thin strips (julienne) 1 (15 oz) can Mandarin oranges, juice reserved 1 medium red bell pepper, seeded and cut into thin strips 1 cup shredded lettuce 1/2 cup yogurt 1 Tbs reserved juice from Mandarin oranges 1/2 tsp orange zest salt, to taste freshly ground black pepper, to taste |
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In a medium mixing bowl, combine the jicama, Mandarin oranges, bell pepper and lettuce. In a small mixing bowl, whisk together the yogurt, juice and zest. Spoon yogurt mixture over jicama mixture; stir to combine. Season with salt and pepper, to taste.
Serves 4
Preparation time: 20 minutes
Ready in: 20 minutes
Note: You know you’re drinking too much coffee when you wake up just to smell the coffee.
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5 lbs Yukon Gold potatoes, cut into 1" chunks 2/3 cup heavy cream 6 Tbs unsalted butter 1 Tbs Univer Gourmet Garlic Cream 1 Tbs Univer Horseradish with Vinegar salt, to taste freshly ground black pepper, to taste |
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Place potatoes in a large pot; add enough salted water to cover by 1 inch. Bring to a boil; cook until potatoes are tender when pierced with the tip of knife, about 20 minutes. Drain well, and return to pot. Meanwhile, in a small saucepan over medium-low heat, combine cream, butter, Garlic Cream and Horseradish with Vinegar. Cook until butter is melted and milk is hot. Add to potatoes. Using a potato masher or mixer, mash potatoes to desired consistency. Season with salt and pepper. For thicker potatoes, use a bit less cream; add more butter at the table for richer taste. Serve hot.
Serves 8
Preparation time: 20 minutes
Cooking time: 20 minutes
Ready in: 40 minutes
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2 (16 oz) packages frozen corn kernels, thawed 1 (8 ounce) package cream cheese, softened 1/4 cup unsalted butter, softened 2 tsp Univer Strong Steven 1 tsp Univer Gourmet Garlic Cream 1 (4 oz) can mild chilies 1 tsp sugar 1/4 cup fresh parsley, chopped |
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Preheat oven to 350 degrees F. Lightly grease or spray a casserole dish. In a medium mixing bowl, combine cream cheese, butter, Strong Steven, Garlic Cream, chilies, sugar and parsley. Add corn and mix well. Spoon into baking dish. Bake for about 25 minutes or until top is lightly browned. Serve hot.
Serves 6
Preparation time: 5 minutes
Cooking time: 25 minutes
Ready in: 30 minutes
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4 ears corn on the cob water 4 Tbs butter, softened 2 Tbs Univer Horseradish with Vinegar salt and pepper to taste |
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Place corn on a microwave safe plate; sprinkle with a few dashes of water. Cover and cook in microwave about 8 minutes, or until corn has reached the desired tenderness. Meanwhile, blend butter and Horseradish with Vinegar. Remove corn from microwave and brush generously with Horseradish Butter.
Serves 4
Preparation time: 5 minutes
Cooking time: 8 minutes
Ready in: 13 minutes
Note: A nice box of chocolates can provide your total daily intake of calories in one place. Isn’t that handy?
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1 Tbs extra virgin olive oil 1 Tbs butter 2 Tbs Univer Goulash Cream Mild 1 Tbs Univer Sweet Ann 1 tsp Univer Gourmet Garlic Cream 2 zucchinis, split lengthwise and sliced 2 summer squash, split lengthwise and sliced 1/2 green bell pepper, sliced 1/2 red bell pepper, sliced 1/2 yellow bell pepper, sliced 8 oz fresh mushrooms, sliced 1 red onion, sliced |
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In a large frying pan, heat olive oil, butter, Goulash Cream Mild, Sweet Ann and Garlic Cream. Add all vegetables and saute for about 10 to 12 minutes, until vegetables are crisp-tender. If the pan is getting too dry, add a little water or vegetable broth.
Serves 6
Preparation time: 20 minutes
Cooking time: 10 minutes
Ready in: 30 minutes
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1 large head broccoli, cut into florets 2 Tbs extra virgin olive oil 2 tsp Univer Goulash Cream Mild 1 tsp Univer Gourmet Garlic Cream 1 red bell pepper, seeded and sliced 1 large onion, sliced 1/2 lb white mushrooms, sliced 1 cup |
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In a medium saucepan, cook broccoli in 1" of boiling water for 3 minutes, stirring often; drain. In a large frying pan over medium high heat, heat oil, Goulash Cream Mild and Garlic Cream. Add bell peppers, onions and broccoli; saute 5 minutes. Add mushrooms and beans; saute another 3 minutes, or until beans are heated through. Serve warm.
Serves 6
Preparation time: 20 minutes
Cooking time: 11 minutes
Ready in: 31 minutes
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1 Tbs unsalted butter 1 1/2 Tbs Univer Gourmet Garlic Cream 4 slices bacon, diced 1 lb fresh white mushrooms, sliced 1/4 cup dry white wine (optional) 1/3 cup fresh parsley, chopped 1 Tbs fresh thyme, chopped |
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In a large frying pan over medium high heat, heat the butter. Add the Garlic Cream and bacon and cook until bacon is crispy. Remove bacon with a slotted spoon and drain on paper towels. Raise the heat to high, add the mushrooms and continue to sauté, stirring briskly, until they release their juices and the liquid evaporates, about 5 to 8 minutes. If the mushrooms do not release much liquid, add the wine and cook until the liquid evaporates. Add the parsley, thyme and the reserved bacon. Stir to mix. Serve hot.
Serves 4
Preparation time: 10 minutes
Cooking time: 10 minutes
Ready in: 20 minutes
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When serving with a meat entree such as chicken or beef, try substituting chicken or beef broth for some or all of the water.
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1/2 lb orzo (rice-shaped pasta) 2 tsp extra virgin olive oil 1 cup fresh basil, chopped 1 1/2 tsp Univer Garlic Cream salt, to taste freshly ground black pepper, to taste |
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In a large sauce pan, bring 4 cups water to hard boil. Add orzo; reduce heat and cook according to package directions. Drain; return to pot. Add oil, basil, Garlic Cream, salt and pepper to taste. Stir to combine and serve.
Serves 4
Preparation time: 2 minutes
Cooking time: 10 minutes
Ready in: 12 minutes
Note: “How come when you mix water and flour together you get glue… and then you add eggs and sugar and you get cake? Where does the glue go?” (Rita Rudner)
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2 heads fresh broccoli, cut into florets 2 egg whites, room temperature 1/4 tsp salt 1/2 cup Univer Mayonnaise 1/2 cups shredded Swiss cheese |
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Cook broccoli in boiling water until just tender, about 5 minutes. Lightly grease or spray a broiler-proof pan. Arrange broccoli in pan. In small bowl with mixer at high speed, beat egg whites and salt until stiff peaks form. Fold in Mayonnaise and cheese; spoon evenly over broccoli. Broil six inches from source of heat about 5 minutes or until golden brown.
Serves 4
Preparation time: 10 minutes
Cooking time: 10 minutes
Ready in: 20 minutes
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2 Tbs vegetable oil 1 small onion, finely chopped 1 cup long-grain white rice 2 cups low sodium chicken broth 1 Tbs Univer Goulash Cream Mild 1 (4 oz) jar diced pimentos, drained 1 cup fresh or frozen corn kernels, thawed 1/2 cup shredded mozzarella cheese 1/2 cup fresh parsley, finely chopped |
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Heat oil in a large saucepan over medium heat. Add the onions and rice and cook, stirring frequently, about 5 minutes, until onion is softened. Add the broth and Goulash Cream Mild; bring to a boil. Reduce heat and simmer, covered, about 10 minutes. Add the pimentos and corn; simmer 5 minutes longer, or until the rice is tender. Remove from the heat, stir in cheese and let stand, covered, about 10 minutes. Stir in the parsley and fluff with a fork.
Serves 6
Preparation time: 10 minutes
Cooking time: 20 minutes
Ready in: 40 minutes
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4 portabella mushrooms, stems removed and chopped 1/2 lb Italian sausage, bulk 1/2 cup seasoned bread crumbs 1/2 cup fresh parsley, chopped 1/2 cup cream cheese, softened 2 tsp Univer Gourmet Garlic Cream 1 tsp Univer Red Gold Hot 1/4 cup grated Parmesan cheese extra virgin olive oil, for drizzling |
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Preheat oven to 375 degrees F. Remove stems from Portabella mushrooms. Arrange the mushroom caps, bottoms up, on a medium baking sheet. Chop the stems and set aside. In a large frying pan, brown and crumble the sausage until no longer pink, about 5 minutes. In a medium mixing bowl, mix together chopped mushroom stems, sausage, seasoned bread crumbs and parsley. In a small mixing bowl, blend cream cheese, Garlic Cream, Red Gold Hot and Parmesan cheese. Add to the sausage mixture and combine. Generously stuff the mushroom caps. Drizzle the stuffing with olive oil. Bake for about 20 minutes, or until stuffing is lightly browned and cheese has melted.
Serves 4
Preparation time: 15 minutes
Cooking time: 20 minutes
Ready in: 35 minutes
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A great use for leftover spaghetti sauce with meatballs or sausage! Just chop the meat and return to the sauce.
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1/2 lb cooked spaghetti, drained 1 Tbs Univer Goulash Cream Mild 2 eggs 3/4 cup grated Parmesan cheese, divided 1 cup ricotta cheese 1 tsp Univer Gourmet Garlic Cream 1/4 cup fresh parsley, chopped 1 cup prepared spaghetti sauce 1/2 cup shredded mozzarella cheese |
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Preheat oven to 350 degrees F. Lightly grease or spray a 10" pie pan. Toss hot spaghetti with Goulash Cream Mild in large mixing bowl. In small bowl, combine eggs, 1/2 cup Parmesan cheese, ricotta, Garlic Cream and parsley. Pour spaghetti mixture into pie pan and form into a crust. Spread ricotta mixture evenly over the crust but not quite to edge, and top with sauce. Bake uncovered for 25 minutes. Top with mozzarella cheese and bake 5 minutes longer, or until cheese melts. Remove from oven and sprinkle with remaining 1/4 cup of Parmesan cheese. Let set up for 10 minutes before cutting into wedges.
Serves 6
Preparation time: 10 minutes
Cooking time: 30 minutes
Ready in: 40 minutes
Note: Oven = compact home incinerator used for disposing bulky pieces of meat and poultry.
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6 Tbs sour cream 6 Tbs unsalted butter, softened 4 Tbs Univer Horseradish with Vinegar, divided 1 Tbs Univer Gourmet Garlic Cream salt and pepper to taste Garnish 1/2 cup sour cream remaining Horseradish with Vinegar 2 Tbs fresh chives, chopped |
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Preheat oven to 400 degrees F. Pierce top of potatoes with a small knife or fork; bake 1 hour. Remove and place on baking sheet. When cool enough to handle, cut off top of each potato and scoop out most of pulp, leaving about 1/4 pulp in each potato. In a mixing bowl, combine pulp, sour cream, butter, 2 tablespoons of Horseradish with Vinegar, Garlic Cream and salt and pepper to taste. Spoon into potato shells, return to oven and bake 30 minutes longer. For the topping, whisk together sour cream, remaining Horseradish with Vinegar and chives. Cover and chill until potatoes are done. Garnish potatoes with topping mixture.
Serves 6
Preparation time: 10 minutes
Cooking time: 1 hour and 30 minutes
Ready in: 1 hour and 40 minutes
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4 oz cream cheese, softened 1 egg 1 Tbs Univer Gourmet Garlic Cream 1 Tbs Univer Goulash Cream Mild 1/2 cup seasoned breadcrumbs 1/2 cup crab meat, real or imitation, chopped 1 cup shredded Italian cheese blend squash pulp, chopped (optional) olive oil, for drizzling |
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Using a small spoon, remove seeds from squash, leaving about 1/4" squash in the shell. (If the squash are large enough, chop any scooped out squash and reserve.) Set aside. In a mixing bowl, blend together cream cheese and egg until smooth. Add Garlic Cream and Goulash Cream Mild and stir to combine. Add breadcrumbs, crab meat and cheese. Add reserved squash, if any. Mix until well blended. Spoon mixture into squash boats. Drizzle with olive oil and grill over indirect heat for 15 minutes or until heated through. Serve hot.
Serves 4
Preparation time: 10 minutes
Cooking time: 15 minutes
Ready in: 25 minutes
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2 large baking potatoes, scrubbed and dried 1 Tbs Univer Garlic Cream 1 Tbs canola oil 1/2 cup salsa, drained, any heat 1/3 cup half and half cream 1/4 cup sour cream 1 cup cooked black beans, drained 1/2 cup cooked Mexicorn, drained 1/2 cup green onions, chopped with tops 1 Tbs cilantro, finely chopped 1 cup shredded Mexican cheese blend, divided salt and pepper, to taste 1 large avocado, diced |
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Preheat oven to 375 degrees F. In a small mixing bowl, whisk together Garlic Cream and oil. Coat potatoes with mixture. Place on small baking sheet and pierce with a fork. Bake potatoes for 40 to 50 minutes, until potatoes give when gently squeezed. Remove from oven and cut in half lengthwise. Scoop pulp into a medium mixing bowl. Mash with salsa, half and half and sour cream.. Add the beans, corn, green onions and cilantro. Add half the cheese and mix well. Spoon the mixture back into potato skins. Top with remaining cheese. Bake 20 minutes more. Season with salt and pepper and garnish with diced avocado.
Serves 4
Preparation time: 10 minutes
Cooking time: 60 minutes
Ready in: 1 hour and 10 minutes
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3 Tbs extra virgin olive oil 2 cups fresh corn kernels (or frozen kernels, thawed) 2/3 cup onions, chopped 1/2 cup red bell pepper, chopped 1/4 cup green bell pepper, chopped 1 Tbs Univer Red Gold Hot 1 tsp Univer Gourmet Garlic Cream 1 tsp ground cumin 1/4 cup low sodium chicken broth 3/4 cup flour 1 tsp baking powder 1/2 cup cornmeal 1 egg 1/2 cup milk 1 Tbs unsalted butter, melted 2 Tbs cilantro, finely chopped freshly ground black pepper, to taste vegetable oil, for sautéing |
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Preheat oven to 150 degrees F. Heat olive oil in a large saucepan over medium high heat. Add the corn, onions and peppers. Add the Red Gold Hot and Garlic Cream; stir to combine. Saute 4 - 5 minutes, until vegetables begin to soften. Add the cumin and broth, scraping up any browned bits. Cook until the liquid has evaporated. In a medium mixing bowl, sift together the flour, baking powder and cornmeal. Add the egg, milk and butter and mix until smooth. Add the corn mixture and cilantro to the flour mixture and season with pepper. In a large frying pan over medium-high heat, heat oil. Cooking in batches, spoon in large dollops of corn mixture and saute for 3 to 4 minutes on each side until golden brown. Do not crowd pan. Remove and drain on paper towels. Place in an oven-proof dish and keep cakes warm in oven until ready to serve.
Serves 4
Preparation time: 20 minutes
Cooking time: 20 minutes
Ready in: 40 minutes
