Anda di halaman 1dari 2

GREAT FRIENDS, GREAT FOOD

NOVEMBER 2010 EDITION

OVEN-BAKED SWEET POTATO FRIES


ENJOY EASY ENTERTAINING WITH SUNSET GOURMET

PECAN & PEAR SALAD


Salad: 2 medium-sized pears, thinly sliced ! cup toasted pecans 4-5 cups butter lettuce (can substitute baby spinach) ! cup crumbled Gorgonzola cheese ! medium red onion, thinly sliced Dressing B cup Raspberry Honey Mustard 2 Tbsp balsamic vinegar Toss greens and onion with ! of the dressing and arrange on salad plate. Top each plate with toasted pecans, sliced pear and cheese, drizzle remaining dressing.

2 sweet potatoes, peeled " cup olive oil # tsp Sunset Seasoned Salt Preheat oven to 425F. Line a baking sheet with aluminum foil. Cut sweet potatoes into strips that are ! wide on each side then put into a re-sealable plastic bag. Add oil and Sunset Seasoned Salt. Seal the bag and shake well to thoroughly coat the fries then spread the sweet potatoes onto the baking sheet in a single layer. Cook for 30 minutes, turning every 10 minutes until slightly browned. Transfer immediately to a paper towel-lined plate and serve warm.

DEATH BY CHOCOLATE
1 pkg Truffle Fudge Brownie 2 pkg instant chocolate pudding mix 1- 16oz container Cool Whip, thawed 1 pkg Gourmet Buttery Almond Toffee, crushed Prepare Truffle Fudge Brownie Mix according to directions. Let cool and cut into small bites. Mix pudding according to package directions. In a glass punch bowl or trifle bowl, layer in the following order: ! of the Truffle Fudge Brownies; ! of the chocolate pudding; B of the Gourmet Buttery Almond Toffee; ! of the Cool Whip. Repeat layers in the same order. Sprinkle the last B of Gourmet Buttery Almond Toffee over top before serving. Refrigerate. (Best if made the day before.) Christine McCracken - Manitoba

PARMESAN ARTICHOKE CRUSTED SALMON


4-6 salmon fillets 2 cups bread crumbs ! - 1 cup Creamy Parmesan Artichoke Dip, prepared Combine bread crumbs with prepared Creamy Parmesan Artichoke Dip and spread on top of salmon fillets. Bake at 375F for 12-15 min. Cook to desired doneness. Chrissina Keating Manitoba

One Dish Wonder


2 lbs lean ground beef 1! tsp Oh! So Garlic ! cup ketchup 1 can club soda or beer

BEER BREAD CHEESEBURGER PIE


1! tsp Oh! So Onion 2 - 14 oz cans stewed tomatoes (398 ml) 1 box Harvest or Multigrain Beer Bread 2 - 3 cups shredded Cheddar Cheese

Fry 2lbs ground beef in frying pan until no longer pink. While cooking, add Oh! So Garlic and Oh! So Onion; drain. Mix in 2 cans of stewed whole tomatoes (drained) and ketchup. While meat mixture simmers, in a separate mixing bowl take 1 Harvest or Multigrain Beer Bread Mix, and stir in can of club soda or beer. Spread into greased 9x13 pan. Pour beef mixture onto beer bread; top with cheese. Bake at 375F for approx. 40 minutes or until cheese is melted and crust is golden. Lori Webb - Alberta

WITH THE HOLIDAY ENTERTAINING SEASON JUST AROUND THE CORNER, TAKE TIME TO STOCK UP ON SOME SUNSET GOURMET FAVOURITES. THESE DELICIOUS APPETIZERS WILL WOW YOUR CROWD!

LOBSTER STUFFED MUSHROOMS


12-14 large mushrooms 8 oz cream cheese, softened (227ml) 2 tsp mayonnaise 2 Tbsp Creamy Parmesan Artichoke Dip 1 can lobster or crab 1 cup grated cheddar cheese 3 tsp Spinach & Herb Mix Clean mushrooms and remove stems. Mix cream cheese, mayo, Creamy Parmesan Artichoke Dip, lobster and ! of grated cheddar cheese. Stuff mushrooms; sprinkle remaining cheese on mushrooms and sprinkle a dash of Spinach & Herb Dip on each. Bake at 375F for 15 to 20 minutes Heather Ziola Saskatchewan

BAKED ASPARAGUS SPEARS


1 puff pastry sheet Raspberry Honey Mustard 2 oz prosciutto, thinly sliced 12 asparagus spears Salt & Pepper to taste Thaw puff pastry and roll out sheet onto cutting board. Brush with Raspberry Honey Mustard. Cover with prosciutto. Using a very sharp knife, slice into thin strips about ! wide. Wrap each strip in a spiral around each asparagus spear. Make sure the end of asparagus is cut off to remove hard stalk. Place onto parchment-lined baking sheet and season with salt and pepper. Bake in 400F oven for 12-15 minutes.

GINGER WASABI TERIYAKI CHICKEN TENDERS


4 skinless, boneless chicken breast halves, cubed 10-12 wooden skewers, soaked in water ! cup Ginger Wasabi Teriyaki Marinade & Simmer Sauce Marinate chicken pieces in Ginger Wasabi Teriyaki Marinade & Simmer Sauce for 1 hour; thread on skewers. Preheat BBQ on medium heat. Grill for 10-12 minutes. Use additional Ginger Wasabi Teriyaki Marinade & Simmer Sauce for dipping.

ROASTED RED PEPPER PIZZA


1 pizza crust, homemade or store bought ! jar Roasted Red Pepper & Onion Relish 1 cup grated cheddar cheese 1 cup feta, crumbled ! red pepper, sliced 8 cherry tomatoes, halved ! onion, thinly sliced Spread Roasted Red Pepper & Onion Relish on pizza crust. Sprinkle on cheddar cheese and place veggies on top. Sprinkle crumbled feta over all. Bake at 375F for 10-15 minutes or until melted as per crust recipe. Substitute vegetables as desired. Chrisinna Keating - Manitoba FOR MORE RECIPE IDEAS OR
PRODUCT INFORMATION VISIT WWW .SUNSETGOURMET.CA OR CONTACT YOUR SUNSET GOURMET CONSULTANT:

Sweet Endings
CRUNCHY CARAMEL DIP
1 8oz brick cream cheese (227g) # cup brown sugar ! jar Old Fashioned Creamy Caramel Sauce 5 pieces Gourmet Buttery Almond Toffee

Warm cream cheese and stir in # cup brown sugar. Spread on the bottom of a dish. Warm and pour Old Fashioned Creamy Caramel Sauce over the top of the cream cheese mixture. Top with crushed Buttery Almond Toffee. Serve with sliced Granny Smith apples. Tip - to prevent apples from going brown dip the slices in a carbonated beverage such as tonic or soda water. This must be delicious it was submitted by two consultants on the same day! Susan Smith Alberta & Shelley Acres - Ottawa

Anda mungkin juga menyukai