7 Layer Dip
October 13, 2010 by Saucemaster
Filed under Appetizers, Recipes
| This is a delicious seven layer dip. Eat with tortilla chips, pita chips, or veggies, and enjoy! | |
|
Ingredients:
16 oz. refried beans |
|
| ***Available at www.clubsauce.com | |
|
Preparation:
Mix refried beans with chili powder and ground cumin. Spread across large plate or platter. Layer with cheese on top, then White Girl Salsa, then chopped tomato, then avocado, then sour cream and sprinkle black olives on top. Serve with tortilla chips, pita chips, or veggies. Enjoy! |
|
Cherry Chutney Chicken Breasts
October 13, 2010 by Saucemaster
Filed under Poultry, Recipes
Servings: 4
Prep Time: 30 minutes What to Get
4 boneless chicken breasts
1 jar PRIMO Spiced Cherry Chutney***
1 4oz. package Haystack Mountain herbes de provence goat cheese
2 T ea. olive oil & butter
kosher sea salt & black pepper to taste
How to Prepare
Preheat convection oven to 350F. Combine goat cheese with chutney. Season each breast with salt and pepper. Cut a slit in the side of each breast to form a pocket then stuff each breast with the goat cheese/chutney mixture and seal with a toothpick. In a sauté pan, heat olive oil & butter to medium-high & sauté breasts 3-4 minutes on each side or until lightly browned. Transfer breasts to a baking pan and cook in oven for 10 more minutes. Meantime, warm Cherry chutney in non- reactive sauce pan and set aside.
***Available at www.clubsauce.com
How to Enjoy
Place chicken breasts on warmed individual plates, spoon warmed chutney and serve with your favorite mixed greens or grilled vegetables.
Raspberry Goat Cheese Pizza
October 13, 2010 by Saucemaster
Filed under Recipes
Prep Time: 15 minutes
1 1 lb. Pizza Dough Ball (from store or pizza shop)
1 4oz. Pkg. Haystack Smoked Applewood Goat Cheese
3 T PRIMO Raspberry Habanero Preserves***
2 C Packed Baby Arugula or Watercress
1/4 lb. Prosciutto- thinly sliced (optional)
Extra Virgin Olive Oil, Sea Salt & Black Pepper
Preheat oven to 375F. Press and form dough with a roller pin to desired thickness, making sure rolling surface is coated with flour. Spread the preserve evenly on the dough then crumble the goat cheese. Place dough in a pizza pan and place in oven for 12- 15 minutes, or until done to desired crispness. Remove from oven and place Prosciutto slices on top. Meanwhile, toss arugula (or Watercress) with olive oil, add salt and pepper to taste and distribute over cooked pizza.
***Available at www.clubsauce.com
Transfer pizza to a cutting board and slice. Enjoy with any one of these festive wines: Champagne or Prosecco. It also pairs great with Amber Lager and Pale Ale.
New York Strip Steak – Cabernet Butter Sauce
June 15, 2010 by Saucemaster
Filed under Latest News, Meat, Recipes, The Rouxbe Cooking School
We love this recipe and if you love steak we think you’ll love it too! First see this FREE video from The Rouxbe Cooking School on how to select and buy premium steaks. Once you’ve selected the steaks you want follow this easy-to-do recipe for New York Strip Steak with Cabernet Butter Sauce. We have know doubt it will be a steak dish to remember.
For steak lovers there is nothing more tempting than a luscious steak with a French wine-butter sauce. This delicious sauce is well reduced so you can still retain all the flavor of a rich sauce without all the extra butter that is called for in most recipes. It is all about the ingredients and we think you will find this recipe on your “A” list.