– Rehydrate by pouring boiling water, about 2x the amount of veggies, over the veggies and allow them to sit for 15 minutes to an hour.
-Sprinkle some into your ramen. Use a little extra water and let them boil for about 5-10 minutes before adding noodles and seasoning.
– Add to meats in the slow cooker.
– Add to any soup that will be cooking for over an hour.
– Add to meatloaf
– Add to boxed pasta dishes – boil with your noodles or pasta
– Sprinkle over salad
1 cup Orzo pasta
2 cups water or broth
2 tsp butter
In a skillet over low-medium heat, melt the butter.
Then add the uncooked Orzo, and mix well to coat the pasta in the butter. Stir continuously until the pasta is lightly golden brown, about 4 minutes.
Whisk in the water or broth, and bring to a low boil.
Then reduce the heat to low, cover and let simmer until all of the liquid is absorbed, about 15 minutes.
1 cup Quinoa
2 Cups of water or chicken broth
Instructions:
Bring water or broth to a boil. Add 1 Tbsp of oil or butter and 1/2 tsp of salt. Add quinoa and simmer covered on low for 18-20 minutes, remove from heat, let set for five minutes.
Yields 2-3 servings
1 Cup of Rice
1 3/4 Cup of Water
Instructions:
Put rice in water and bring to a boil. Cook for 10 minutes in a covered pot on low heat. Cool for 5 minutes. Fluff with fork and serve.
Yields 2 servings.
1 cup Saffron Jasmine Rice
2 cups water
(salt & pepper to taste)
In a covered saucepan, bring water to a boil. Add rice, stir once only. Return to a boil.
Reduce heat to low, cover and let simmer 15 minutes. Keep covered, remove from heat and
let steam 5 minutes. Fluff with a fork and serve.
Yields 2-3 servings
2 cups water
1 cup Rice Pilaf Blend
Bring water to a boil, add rice and bring back to a boil. Reduce temperature to low and simmer for 15-20 minutes. Stir once, after that do not stir. Remove from heat. Cover and let steam for 10 minutes. Fluff with a fork and serve.
Yields 2-3 servings
1 c. Org. Himalayan Grain Blend
2 c. Water
3-4 Tbsp Butter or Oil
3/4 tsp. Salt
Place rice and oil in large saucepan. Fry on med. high heat stirring constantly
until lightly browned. Carefully add the liquid. Bring to a boil and reduce heat to
low. Cover and let simmer 35-40 minutes. Do not stir. Turn heat off and let steam for
15 minutes. Fluff with a fork and serve.
Serving Suggestions: Fresh vegetables like:
carrots, onions, snow peas, celery, bok choi and/or mushrooms can be julienne cut and
added at the end of the cook time and allowed to steam. Add your favorite spices like:
black pepper, parsley, curry, oriental 5 spice, or soy sauce to make a delightful
pilaf. Chicken broth can be used instead of water (Cooked meats may also be added).
-Cook extra; store in the refrigerator to add to other meals, soups, or heat & add a little
to milk, honey, and cinnamon for a nutritious breakfast.
Yields 2-3 servings
Ingredients
1 pound 80/20 ground beef
½ pound bacon diced
1 large sweet onion diced
5 garlic cloves chopped
1 large link chorizo chopped fine
2 bottles negra modelo beer or another other lager with a rich flavor
2 tablespoons tomato paste
2 28 oz cans crushed tomatoes
1 28 oz can diced fire roasted tomatoes
1 cup each kidney, pinto, black and navy beans soaked and cooked or from the can. (directions for
soaking and cooking below)
2 jalapenos seeded and diced
2 serano seeded and chopped
1 red bell pepper chopped
1 green bell pepper chopped
2-3 whole dried chilis (depending on level of spice you want) – Soaked in boiled water until
tender then seed and blend in food processor with a little water
2 tablespoons BD dried basil
1 tablespoon BD dried oregano
2 tablespoons BD dried cumin
1 teaspoon BD cayenne pepper
3 tablespoons BD chili powder
1 tablespoon BD chipotle chili powder
2 cups of water
Salt and pepper to taste
Instructions
1. Saute ground beef in a deep heavy bottomed pot or instapot.until browned. Remove meat
from pan and pour off the fat and juice.
2. Add bacon and cook until fat is starting to render out but bacon is not crisp. Remove bacon
from the pan, leaving the fat behind.
3. Add onion and garlic to pot and saute until vegetables start to sweat.
4. Add the beer and tomato paste and boil for 2 minutes.
5. Add your meat including the chopped chorizo back into the pot
6. Add tomatoes, peppers and spices to the pot and cook for about an hour
7. Add cooked beans to the chli and cook for another ½ hour
8. Add water if chili gets too thick making sure to stir occasionally to keep it from sticking to the
bottom.
9. Season chili to taste with salt and pepper
For Beans – soak beans overnight or for at least 6 hours. To cook the beans place them in a pot
covered with at least 3 inches of water. Add a piece of onion, garlic, jalapeno pepper, bay leaf and
salt to the pot. Cook for one hour or until tender.
Serves 4
Ingredients:
BD Corned Beef Spice Packet (Parsley, Basil, Peppercorns, Thyme, Bay Leaves)
You will need to add:
2 pound corned beef
Recipe:
Place corned beef in pot and cover with water. Cover pot, boil 2 to 3 min. Skim top layer of any white foam. Add spice packet to the boiling water with corned beef, cover and boil for 1 and a half hours over medium heat. Throw in vegetables (1 head of cabbage cut into quarters, 6 to 8 peeled carrots, 4 to 6 red potatoes). Cook an additional hour over medium heat. Take out meat and vegetables. Slice meat against the grain to the desirable thickness, place on platter surrounded by vegetables. Enjoy!
Note: To keep meat moist, save the water you boiled it in and store the meat in with some of the water in the refrigerator. You can also try to cut up only the amount of meat you expect you will need for the first serving and keep the meat intact, saving the intact meat in with some of the water it was boiled in.
Serves 4
Ingredients:
1 ham- 5lbs
BD Provisions Cloves
BD Provisions Local Honey
2/3 cup butter
Instructions:
Preheat oven to 325 degrees F
Score ham and stud with whole cloves. Place ham in foiled lined pan
In the top half of the double boiler, heat 2 cups of honey and 2/3 cup butter. Keep glaze warm while baking ham.
Brush glaze over ham, and bake for 1 hour and 15 min in preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from the oven, and let sit a few minutes before serving.
Serves 10
Recipe courtesy of Aquarian Caterers
Serves 6 People
5Lb Boneless Pork Loin
2 Tablespoons – BD Ground Chipotle
2 Tablespoons – BD Chili Seasoning
1 Tablespoon – BD Garlic Powder
3 BD Bay Leaves
2 Tablespoons Kosher Salt
1 16oz. Box Chicken Broth
1 Cup of your favorite BBQ Sauce
1 – Chopped Onion
In a small bowl add all the dry ingredients. Rub dry mix all over pork to coat fully. Chopped Onion into chunky pieces. Place onion on the bottom of crock pot. Place pork on top of onions, add the Bay leaves and the chicken broth. Cover and cook on high for 5 hrs. When fork tender, take pork out of pot and with 2 forks start to shred the meat. Place the meat back into the pot and add the BBQ sauce. Serve on crusty rolls with coleslaw!
From Aquarian Caterers of Newtown
Ingredients:
5lb Brisket trimmed – leave a layer of fat on one side
2 Sliced Onions
1 Cup BD Provisions Dried Cherries (Bin 1083)
4 Sprigs of Rosemary
2 Cloves Garlic
2 Cups Dry red Wine
½ Box of Chicken Broth
BD Provisions Extra Virgin Olive Oil
Salt and Pepper
Let brisket come to room temperature for 20 minutes. After salt and pepper generously both sides. In a Dutch oven or cast iron pan. Add olive oil to coat the bottom of the pan. Let pan get smoky hot. Place the brisket in the pan and leave it for a few minutes. You want to get a good crusty sear before you turn it over and repeat. After both sides are browned. Take the meat out of the pan and add onions and sauté for a few minutes. Add all the rest of the ingredients and place the meat back into the pot. Cook in the over covered at 325’ for 4-41/2 hrs. Or until tender. The juices and dried cherries will make a lovely pan sauce. Rest brisket before slicing across the grain.
Serves 8-10
Ingredients:
1 whole chicken
1 spice packet
1/2 cup of BD Provisions Garlic Olive Oil
Cooking instructions:
Preheat oven to 350 degrees
Make paste with spice packet and ½ cup of BD Provisions Garlic Olive oil.
Between skin and meat of chicken, coat with the paste. Cook chicken 20 minutes per pound of chicken. Cover chicken until last 1 hour of cooking time. At last hour, take off cover and continue to cook in oven. Can throw carrots, potatoes, onions and celery in bottom of pan last hour of cooking as well if wish.
Serves 6
Ingredients:
2 Cups – BD Red Lentils (Bin 1027)
3 Large Sweet Potato Chopped in medium cubes
½ Vidalia onion Chopped
3 Carrots Chopped
3 BD Bay leaves
2 Tablespoons BD Garlic Olive Oil
2 Tablespoons BD Vindaloo Curry Spice
½ Bunch Chopped Cilantro
1-2 16oz boxes of Chicken stock or Veggie Stock
Chopped Left over Holiday Roasted Turkey or Turkey Tenderloins cut into cubes
Salt to taste
In a large heavy bottom pot add garlic oil and chopped onion, carrot and sweet potato. Sautee until slightly soft. Add the Vindaloo seasoning to the veggies. Cook for 2 minutes stirring constantly. Add the red lentils to the pot and stir. Add chopped Turkey. Next add the broth to the pot. The lentils will absorb into the lentils as they cook down. Start with 1 box of stock and keep adding more as the lentils absorb the liquid. After you use the 2 boxes of stock if more liquid is needed add water to loosen up the stew if needed. Add salt to taste and the bay leaves and simmer on low for 45 minute.
Serves 6
French Onion Dip Mix
8 oz. Sour Cream
8 oz. Cream Cheese (softened)
2-3 Tbsp. French Onion Dip Mix (Bin 1078)
Mix together well.
Refrigerate for at least 30 minutes.
Serve.
8 oz. Sour Cream
1/4 cup Ranch Dip Mix
Blend the sour cream and Ranch Dip Mix together well.
Refrigerate for 30 minutes.
Serve.
Ingredients: Cane Sugar, Maltodextrin, Dried Onion, Sea Salt, Citric Acid (acidifier), Corn Starch, Dill Weed, Salt, Parsley, Silicon Dioxide (flow agent), Dried Garlic.
Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat.
8 oz. Sour Cream
1/4 cup Cucumber Dill Dip Mix
Mix together well.
Refrigerate for 30 or more minutes.
Serve.
Marinate 1 lb meat with 1/2 cup plain yogurt, 1/4 cup vinegar, 2 tsp lime juice and 4 tsp BD Provisions Tandoori Masala seasoning. Cook as desired.
Yield 2 servings
Ingredients in Mix: Raw Cane Sugar, Cane Sugar, Dried Onion, Maltodextrin, Sea Salt, Vinegar Powder (maltodextrin, white distilled vinegar, and modified food starch), Mustard Flour, Dried Celery, Citric Acid (acidifier), Guar Gum, Celery Seed, Canola Oil, Natural Colors, Black Pepper, Ascorbic Acid (preservative).
Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat.
Made with Bioengineered Ingredient(s).
You will need:
4 Cups Cooked Potatoes – Diced (Russet potatoes, boiled in the skin,
then peeled & diced are preferred).
1/2 cup mayonnaise
1/2 cup Dutch Potato Salad Mix
1/4 cup water
2-4 hard boiled eggs – peeled and diced (optional).
Instructions:
1. Cook, then peel and dice the potatoes. Cool them well.
2. Mix the water, mayonnaise and Dutch Potato Salad Mix till smooth.
3. Fold the eggs and potatoes into the dressing.
Cover and refrigerate overnight.
Ingredients in mix: Raw Cane Sugar, Cane Sugar, Dried Onion, Maltodextrin, Sea Salt, Dehydrated Carrots, Vinegar Powder (maltodextrin, white distilled vinegar, and modified food starch), Mustard Flour, Dried Red Bell Peppers, Dried Celery, Citric Acid (acidifier), Dried Green Bell Peppers, Guar Gum, Celery Seed, Canola Oil, Natural Colors, Black Pepper, Ascorbic Acid (preservative).
Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat.
Made with Bioengineered Ingredient(s).
You will need:
1 LB Elbow Macaroni
2 cups Mayonnaise (16oz)
1 cup water
1 cup Amish Macaroni Salad Mix
3-4 Hard Boiled Eggs – peeled and chopped (optional)
Instructions:
1. Mix mayonnaise, water, and Amish Macaroni Mix together and set aside.
2. Cook macaroni in boiling water; cool well under cold water; drain well.
3. Fold the drained macaroni & egg into the dressing, cover and refrigerate
overnight.