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Recipes

King Oscar Seafood Recipe  Contest Winner!

May 16, 2015

Sorry, no photo available, but David Nelson’s recipe for his sardine dip was smooth as a pate!  Thanks so much to David for putting it together and bringing it in on such a busy weekend for this Norwegian Stoughtonite!  David is a former King of Syttende Mai, and is active in the Greig Mens  Chorus, who performed at the Stoughton Opera House on Saturday;  and a very active member of the Sons of Norway, pitching in where ever needed–especially at cooking events!   David is a great cook, so you can be assured that this dip using King Oscar Sardines is definitely worth a try!  Thanks so much, David!

Sardine Cream Cheese Dip

3 (3 ¾ oz) cans KING OSCAR sardines

3 hard boiled eggs

1 (8 oz) package cream cheese

Salt and pepper to taste

¼ tsp lemon juice

Place all ingredients in food processor and blend till smooth.

Serve on raw veggies, crackers, Triscuits or Melba toast.

King Oscar Seafood/All Through The House Cooking Demonstration

May 15 2015

Betsy Piper stepped in to demonstrate some of King Oscar Seafood’s products on Friday at lunch time.  Participants got to taste  her pasta dish made with King Oscar’s Mediterranean Mackeral, a new product, and of course, their famous Sardines in Olive Oil.  Below are the recipes Betsy prepared.  Enjoy these recipes at home.

king oscar demo 2 5-15king oscar demo 3 5-15betsy-king oscar demo 5-15

King Oscar Royal Fillets Mackerel Mediterranean Style Pasta

1 lb. spaghetti pasta, cooked according to the package

1/3 cup extra virgin olive oil

1/4 cup capers (premium nonpareils) drained, rinsed and dried

1-2 clove garlic, minced

2 cups bread crumbs (panko)

1/2 cup chopped fresh dill

2 (4.05 oz.) cans King Oscar royal fillets Mackerel Mediterranean style

Cook pasta according to directions–reserve 1 cup pasta water.

Heat oil in sauté pan.  Add capers and fry for 2-3 minutes.  Transfer to paper towel to drain.  Set aside in bowl.  Add bread crumbs to pan and sauté till golden.  Add bread crumbs to bowl, toss with capers and chopped dill.  Season with kosher salt and black ground pepper to taste.  Add mackerel to sauté pan; add garlic and sauté for 2-3 minutes.  Add pasta and reserved pasta water, toss till coated.  Top with seasoned bread crumb mixture. Serve.

 

Sardine Spread

2 cans King Oscar sardines in extra virgin olive oil, drained

4oz sour cream

1/2 cup finely chopped celery

1/4 cup red onion, finely minced

2-3 TBL fresh dill, chopped

1-2 TBL horseradish, or to taste

1-2 tsp Dijon mustard, or to taste

Combine all ingredients in a bowl.  Surround with assorted crackers, Wasa multi grain, Kavli crispbreads, and/or Finn crisp caraway.

Hors oeuvres

Serve sardines on breads, crispbreads, etc.  Place lettuce on top, add sardines, decorate with lemon slices, mayo or make up your own creations.  Arrange your creations on a large platter and enjoy. Choose from any of these ingredients:  Sardines in tomato sauce, oil or other flavors–lettuce–lemon slices–Jarlsberg cheese slices–hardboiled egg slices–sliced cucumbers–red onion slices–fresh dill–chopped or sliced pickles–sliced beets–mayonnaise–paprika

All Through The House’s 4th Annual Coffeecake Contest

August 16, 2014

We had a great day for Stoughton’s Coffee Break Festival, and seven delicious coffeecakes vied for All Through The House’s 4th Annual Coffeecake Contest this year!

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Our Judge’s Favorite!  “KVN’s BassAkwards Coffee Cake”  submitted by Kathryn Vaughn, Stoughton WI

Preheat oven to 350 degrees.  Grease and flour fluted cake pan.

Nut mixture  blend together and set aside: 

2/3 cup chopped pecans

4 TBL brown sugar

1 1/2 tsp Vietnamese Cinnamon

With mixer, combine:

1 cup softened butter

1 tsp vanilla extract

Mix these six dry ingredients

2 cups King Arthur flour

1/2 cup white sugar

1 1/2 cups natural sugar

1 tsp baking soda

1 tsp baking powder

1/2 tsp sea salt

Add dry mixture to butter/vanilla mixture; it will turn into little balls.

Add one at a time and beat in well after each addition:

2 farm fresh eggs

Gradually add in:

1 cup sour cream

If needed, use up to two tablespoons of 2% milk to make pourable.

Pour half .the batter to the prepared pan.  Top with half the nut mixture.  Add the rest of the batter on top; top with the rest of the nut mixture.  It will make a sweet crunchy bottom when inverted.

Bake 45 to 50 minutes.  Check cake with sharp knife for doneness.  Pull off any over- cooked pecans.  Cool for 10 minutes before inverting onto parchment paper covered platter.  Cool completely.

Mix together until desired texture:

1 cup of 10 X powdered sugar

4 tsp water

1/2 tsp almond extract

about 1 TBL 2% milk

Drizzle over the top of the cake

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 The “People’s Choice” Winner!  “Blueberry Coffeecake”  submitted by Kathy Johnson, Stoughton WI  

½ cup softened butter

8 oz softened cream cheese

1 ½ cups sugar

2 eggs

2 tsp vanilla

1/3 cup milk

2 cups flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 ½ cups fresh or frozen blueberries (I have used apples, rhubarb and frozen cherries)

Topping

½ cup packed brown sugar

½ cup flour

1 tsp cinnamon

3 TBL cold butter

Glaze

2 cups powdered sugar

¼ cup milk

½ tsp vanilla

Cream together butter, cream cheese, and sugar.  Add eggs, vanilla, and milk.  Add dry ingredients until just combined.  Fold in blueberries and pour into greased 9×13 pan.  Combine topping ingredients and sprinkle over batter.  Bake at 350 degrees for about 35-45 minutes (depending on the size of baking pan you use).  Cool slightly….stir together the glaze ingredients and drizzle over cake.

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“Sweet Cream Almond Coffee Cake”  submitted by Megan Starck, Janesville, WI

For the cake:

1 cup all purpose flour

¾ cup sugar

2 tsp baking powder

½ cup chopped almonds

Pinch of salt

1 large egg

½ cup Baileys Coffee Creamers Toffee Almond Cream

1/3 cup plain greek yogurt

3 TBL canola or vegetable oil

1 TLB vanilla extract

For the glaze (optional)

3 TBL Bailey’s Coffee Creamers Toffee Almond Cream

about ¾ cup confectioner’s sugar

Preheat oven to 350 degrees.  Grease and flour an 8×8 pan and set aside.

In a large bowl, whisk together flour, sugar, baking powder, almonds and salt.  Set aside.

In a small bowl, whisk together egg, creamer, yogurt, oil and vanilla.  Add wet mixture to dry mixture, blending lightly with spatula until just combined.  Turn batter out into prepared pan and bake for about 30 minutes or until center is set and slightly springy, Place pan on wire rack to cool for 30 minutes before glazing.

For glaze, pour creamer in small bowl and gradually whisk in confectioners’ sugar until smooth.  Depending on your desired consistency, you may need to play with the creamer-to-sugar ratios slightly.  Evenly drizzle glaze over cake before slicing.  Toast slivered almonds and sprinkle over glaze.

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“Cream Cheese Streusel Coffee Cake”  submitted by anonymous

For the cake:

2 ½ cups flour

1 cup sugar

½ tsp baking powder

½ tsp baking soda

¼ tsp salt

¾ cup butter, softened

3 eggs

2 tsp vanilla

2/3 cup buttermilk

For filling

2 packages (8 oz each) cream cheese, softened

½ cup sugar

1 egg

For streusel topping

1 cup brown sugar

1/3 cup white sugar

2 tsp cinnamon

¼ tsp salt

1 cup butter, melted

1 cup flour

Preheat oven to 325.  Grease and flour a 9×13 baking pan.

For the cake:  Blend together first five ingredients.  Add butter and blend.  Add eggs, vanilla and buttermilk and blend until smooth.

For filling:  Blend cream cheese and sugar, add egg.  Continue to beat until light.

For streusel:  Mix together dry ingredients till blended.  Pour melted butter over and mix well together.

Assembly:  Pour ½ batter into prepared pan and spread evenly.  Pour filling over the batter and spread evenly.  Top with other ½ of batter and spread evenly over filling.  Evenly distribute  the streusel over the top of the cake.  Bake for 45-55 minutes until toothpick test comes out clean.  Top will look buttery which will seep back into cake on cooling.  Cool thoroughly or serve slightly warm.

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“Peach Blueberry Coffee Cake”  submitted by Anonymous, Stoughton, WI

1 cup sugar

½ cup butter, softened

1 cup sour cream

1 tsp vanilla

2 eggs, slightly beaten

2 cups flour

1.5 tsp baking powder

½ tsp baking soda

½ tsp salt

2 cups blueberries

2+ cups peaches, peeled, stoned and sliced

Streusel topping

¼ cup flour

¼ cup sugar

¼ cup chopped pecans

1 tsp cinnamon

3 TBL cold butter

Preheat oven to 325.  Grease and flour 9×13 pan.

Cream sugar and butter.  Beat in sour cream, vanilla, and eggs.  Mix together flour, baking powder, baking soda and salt.  Add to butter/egg mixture and blend well.  Spread ½ the batter into the prepared pan.  Layer with peaches and blueberries evenly.  Top with remaining batter and spread evenly.  Mix together streusel topping ingredients in bowl, cutting in the butter until mixture looks like crumbs.  Sprinkle on top of the prepared cake.  Bake for 45-55 minutes or until toothpick test comes out clean.

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“Traja Rum Chata Coffeebake” submitted by Nancy Miller, Stoughton, WI

1 box Dark Chocolate Cake Mix (as directed)

Streusel topping:  Brown sugar, flour, cinnamon, walnuts, butter

Frosting:  RumChata Rum, powdered sugar, salt, unsalted butter, vanilla

Prepare cake as directed in 9×13 pan.  Blend topping ingredients and sprinkle over cake batter.  Bake as directed.  Cool completely.

Blend all frosting ingredients together and spread over cake or dollop on each piece.

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“Kentucky Butter Bread”  submitted by Lynn Starck, Stoughton, WI

3 cups unbleached all purpose flour

1 tsp salt

½ tsp baking soda

1 cup butter

4 eggs

2 cups white sugar

1 tsp baking powder

1 cup buttermilk

2 tsp vanilla extract

Preheat oven to 325.  Grease and flour a 10” bundt pan.

In a large mixing bowl, cream the butter and sugar together for 5 minutes.  Add eggs and vanilla and beat for 5 more minutes.

Combine dry ingredients.  Add to butter mixture alternately with the buttermilk.

Pour into prepared pan and bake for 60 minutes (start checking at about 50 minutes) until a toothpick comes out clean.  Remove from oven and place on wire rack.

Poke holes with a skewer all around the cake and to the bottom.  Slowly pour the butter sauce over the cake,  Let cool; then invert onto serving plate.

Sauce:

¾ cup white sugar

3 TBL bourbon (or water)

1/3 cup butter

2 tsp vanilla extract

 

Dirty Martini Cocktail Rolls

By Robert Rothschild Farms

cocktail rolls

Description

These rolls are given a definite cocktail flavor with our Dirty Martini Dip.

Ingredients

  • 1 package Prepared pizza dough
  • 1 cup Robert Rothschild Farm Dirty Martini Dip

Instructions

Roll out pizza dough into a rectangle about 1/4 inch thick. Spread Dirty Martini Dip over entire pizza dough leaving 1/2 inch uncovered from both side edges. Cut into 1 1/2 inch wide strips, then cut down the center to form 5 inch long strips. Start at the middle and roll up strips (like a cigar) towards the uncovered end. Place a toothpick through the cocktail roll to hold together and place upright on a greased or parchment lined baking sheet. Bake in a 400 degrees F oven for 8 minutes, then reduce heat to 350 degrees F and cook for an additional 6 – 8 minutes until golden brown and lightly crisped.

 

Crunchy Salmon Fillets

By Robert Rothschild Farms

salmon fillets

Description

Our Onion Blossom Horseradish Dip gives a slight kick to breaded salmon.

Ingredients

  • 1 1/2 lbs. Salmon fillet, skinned
  • 3 Egg whites
  • 1/2 cup Grated parmesan
  • 1 cup Seasoned panko bread crumbs
  • 1 jar Robert Rothschild Farm Onion Blossom Horseradish Dip

Instructions

Preheat oven to 400 degrees F.

Cut the fish into 4 portions. Place the egg whites in a bowl and beat lightly. Combine the parmesan and panko in another bowl. Coat the salmon pieces in the egg whites and then into the parmesan mixture, gently pressing into the mixture to coat.

Place the breaded salmon pieces on a baking sheet. Drizzle lightly with olive oil or coat with nonstick spray. Bake for 8 – 10 minutes, until cooked. Serve immediately with Onion Blossom Horseradish Dip.

 

Asparagus Puffs

By Robert Rothschild Farms

asparagus puffs

Description

Asparagus spears are wrapped in puff pastry sheets lined with prosciutto and Raspberry Honey Mustard Pretzel Dip.

Ingredients

  • 1 Puff pastry sheet
  • Robert Rothschild Farm Raspberry Honey Mustard Pretzel Dip
  • 2 oz. Prosciutto, thinly sliced
  • 12 Asparagus spears
  • Salt and pepper to taste

Instructions

Thaw puff pastry and roll out sheet onto cutting board. Brush Raspberry Honey Mustard Pretzel Dip onto puff pastry sheet.

Cover with one layer of the thinly sliced prosciutto. Using a very sharp knife, slice into thin strips about 1/2 inch wide. Wrap each strip in a spiral around each asparagus spear. (Make sure very end of asparagus is cut off to remove hard stalk).

Place onto parchment lined baking sheet and season with salt and pepper. Bake in 400 degrees F oven for 12-15 minutes. Yields 12 asparagus puffs.

 

Savory Breakfast Bake

By Robert Rothschild Farms

breakfast bake

Description

A wonderful breakfast casserole featuring our Red Pepper Dip.

Ingredients

  • 1 jar Robert Rothschild Farm Red Pepper Dip
  • 1 cup 2% reduced-fat milk
  • 1 cup (8 oz.) Cheddar cheese, shredded, divided
  • 1/2 cup Green onions, thinly sliced
  • 1/4 tsp. Freshly ground black pepper
  • 8 large Eggs
  • 14 oz. Sausage, cooked and crumbled
  • 4 cups Sourdough bread, 1/2” cubes (about 4 1/2 oz.)

Instructions

Preheat oven to 350 degrees F. Whisk together the Red Pepper Dip and milk until well combined. Add 1/2 cup cheddar cheese, green onions, black pepper and eggs, stirring with a whisk. Place sausage and bread evenly in a 9”x13” pan coated with cooking spray. Pour egg mixture evenly over bread. Top with remaining cheddar cheese.

Cover pan with foil. Bake at 350 degrees F for 30 minutes. Uncover and bake an additional 15-20 minutes or until a wooden toothpick inserted in center comes out clean. Serve with fresh fruit.

 

Honey Mustard Pretzel Dip Ribs

By Robert Rothschild Farms

dip ribs

Description

Delicious pork ribs seasoned with rub and slathered with our Raspberry Honey Mustard Pretzel Dip.

Ingredients

  • 4 lbs. of Pork ribs
  • 3 Tbsp. Herb rub
  • 1 jar of Robert Rothschild Farm Raspberry Honey Mustard Pretzel Dip

Instructions
Preheat oven to 225 degrees F. Coat ribs with dry rub covering all sides. Cover ribs with Raspberry Honey Mustard Pretzel Dip. Wrap in foil. Cook ribs in oven 2 1/2 to 3 hours. Finish on the grill on medium heat for about 20 minutes, making sure outside has caramelized. Let sit for 15 minutes before cutting.

 

Raspberry Artichoke Chicken Spread

By Robert Rothschild Farms

chicken spread

Description

A great hot dip featuring our Raspberry Honey Mustard Pretzel Dip, artichokes, chicken, Parmesan cheese and Monterey Jack cheese. A crowd pleaser!

Ingredients

  • 12 oz. Chicken breasts, skinless, boneless, cooked, cubed
  • 14 oz. Artichokes, drained
  • 1/2 cup Green onions, minced
  • 3 tsp. Garlic, minced
  • 1/2 cup Parmesan cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 1 tsp. Salt
  • 1 tsp. Pepper
  • 1 cup Sour cream or low-fat sour cream
  • 1/2 cup Robert Rothschild Farm Raspberry Honey Mustard Pretzel Dip
  • 1 tsp. Chili powder
  • 1/4 tsp. Paprika
  • 1 bag Robert Rothschild Farm Tortilla Chips or Pretzel Dippers

Instructions

Preheat oven to 350 degrees F. Place chicken cubes in food processor. Pulse until coarsely ground. Add artichokes and pulse until chopped. Scoop into mixing bowl. Add green onions, garlic, Parmesan cheese, Monterey Jack cheese, salt and pepper. In a small bowl, combine sour cream, Raspberry Honey Mustard Pretzel Dip and chili powder. Add to chicken mixture and mix well. Spray a 1 1/2 quart baking dish with cooking spray. Spoon mixture into baking dish. Sprinkle with paprika. Bake 25 minutes until heated through. Serve with Tortilla Chips or Pretzel Dippers.

 

Raspberry Honey Mustard Pretzel Crusted Chicken

By Robert Rothschild Farms

mustard pretzel

Description

This chicken is amazing on a bed of lettuce surrounded by fresh raspberries.

Ingredients

  • 1 jar Robert Rothschild Farm Raspberry Honey Mustard Pretzel Dip
  • 1 1/2 lbs. Chicken cutlets
  • 4 cups Pretzels, crushed
  • 1/2 cup Parmesan cheese, grated
  • 2 pints Raspberries, fresh
  • 4 heads Lettuce
  • 1 Tbsp. Water, hot

Instructions

For chicken:
In a bowl, combine Robert Rothschild Raspberry Honey Mustard Pretzel Dip and chicken. Reserve 1/4 cup of Dip to use for glaze. Cover and refrigerate two to four hours.  Remove chicken from refrigerator and set aside. Preheat oven to 425 degrees F.

Crush pretzels in food processor. Combine crushed pretzels and grated cheese in shallow container.

Remove chicken from marinade and dredge in pretzel and cheese mixture, coating on all sides. Place on baking sheet covered with foil. Repeat process for each cutlet.

Bake for 15 minutes or until pretzels are crisp and juices from chicken run clear.

While chicken bakes, wash and cut lettuce and arrange on plates. Place each chicken cutlet on bed of lettuce and garnish with fresh raspberries.

For glaze:

Whisk together remaining 1/4 cup of Robert Rothschild Honey Mustard Pretzel Dip with hot water. Drizzle over top of chicken and lettuce.

Recipe courtesy of Melanie Bauer at www.melaniemakes.com

 

Buffalo Bleu Potato Wedges

By Robert Rothschild Farms

potato wedges

Description

These potato wedges are given a real kick with our Buffalo Bleu Cheese Dip.

Ingredients

  • 4 each Russet potatoes, wedged
  • 2 Tbsp. Olive oil
  • Salt and pepper to taste
  • 1/2 cup Robert Rothschild Farm Buffalo Bleu Cheese Dip

Instructions

Lightly toss potatoes in olive oil and season with salt and pepper. On a non-stick baking sheet, bake in a 375 degrees F oven for 30 minutes, turning wedges after 15 minutes to ensure even browning. Remove from oven and while hot, toss with Buffalo Bleu Cheese Dip.

 

Anna Mae’s Meatballs

By Robert Rothschild Farms

meatballs

Description

Simply add Anna Mae’s Smoky Sweet Sauce to meatballs for a tasty appetizer.

Ingredients

  • 1 lb. Meatballs, frozen
  • 1 1/2 cup Robert Rothschild Farm Anna Mae’s Smoky Sweet Sauce

Instructions

Place frozen meatballs and Anna Mae’s Smoky Sweet Sauce in a crock pot and let cook until meatballs are thoroughly heated. After being cooked, place the meatballs on a serving tray. Serve each meatball skewered with a toothpick.

 

BLT Dip

By Robert Rothschild Farms

BLT dip

Description
A classic dip accentuated with Toasted Garlic Horseradish Dip.

 

Ingredients

  • 3/4 cup Sour cream
  • 1/2 cup Mayonnaise
  • 2 Tbsp. Robert Rothschild Farm Toasted Garlic Horseradish Dip
  • Salt and pepper to taste
  • 10-12 strips Bacon, cooked, crumbled
  • Tomatoes, diced
  • Lettuce, shredded
  • Robert Rothschild Farm Tortilla Chips

Instructions

Mix together the sour cream, mayonnaise, Toasted Garlic Horseradish Dip, salt and pepper. Spread dip in a 1/4 inch layer on the bottom of a serving dish. Sprinkle crumbled bacon on top of the dip. Spread diced tomatoes over the crumbled bacon. Finally, spread the shredded lettuce over the diced tomatoes. Serve with Robert Rothschild Farm Tortilla Chips or toasted cocktail bread.

 

Apple-Cherry Walnut Crisp

By Robert Rothschild Farms

walnut crisp

Description

A new twist on a classic favorite.

Ingredients

Filling:

•9 cups (3 lbs.) Gala or other baking apples, peeled, sliced

•2 tsp. Cornstarch

•1 cup Robert Rothschild Farm Cherry Pomegranate Habanero Sauce

•Dash of salt

 

Topping:

•1 cup Regular oats

•1 cup Whole wheat flour

•1/3 cup Walnuts, coarsely chopped

•1/3 cup Maple syrup

•1/4 cup Unsalted butter, softened

•1 tsp. Ground cinnamon

•1 tsp. Vanilla extract

•1/2 tsp. Salt

 

Instructions

Preheat oven to 375 degrees F. To prepare filling, toss apples and cornstarch. Spoon apple mixture into a 13 x 9-inch baking dish coated with cooking spray. Spoon Robert Rothschild Farm Cherry Pomegranate Sauce over apples.

To prepare topping, combine oats and remaining ingredients. Sprinkle over apple mixture. Cover with foil; bake at 375 degrees F for 40 minutes. Uncover; bake an additional 20 minutes or until topping is crisp and juices are thick and bubbly.

This dish can be made ahead and warmed in a 250 degrees F oven while you eat dinner. Serve warm with low-fat vanilla ice cream. Use remaining Robert Rothschild Farm sauce as an ice cream topping over flavors like chocolate and vanilla.

 

Baked Beans

By Robert Rothschild Farms

baked beans

Description

Baked beans have never tasted so good!

Ingredients

• 1/2 lb. Pork sausage, ground

•1 small Onion, chopped

•32 oz. Baked beans with pork

•1/2 tsp. Mustard powder

•1/2 cup Brown sugar

•1/4 cup White sugar

•2 Tbsp. Ketchup

•4 Tbsp. Robert Rothschild Farm Anna Mae’s Smoky Sweet Sauce

 

Instructions

Preheat oven to 350 degrees F.

Cook sausage and onions in a skillet until sausage is browned. Drain excess fat. Add baked beans with pork, mustard powder, brown sugar, white sugar, ketchup and Anna Mae’s Smoky Sweet Sauce; mix well. Pour into a casserole dish and bake 40 – 50 minutes.

 

Barbecue Meatloaf

By Robert Rothschild Farms

meatloaf

Description

Transform your everday meatloaf into a dining delight with Sweet & Spicy Bourbon BBQ Sauce.

Ingredients

•1 ½ pounds lean ground beef

•½ cup dry breadcrumbs

•½ cup chopped onion

•¾ cup Robert Rothschild Farm Sweet & Spicy Bourbon Barbecue Sauce, divided

•1 tablespoon prepared mustard

•1 ½ teaspoons chili powder

•1 teaspoon garlic powder

•1 teaspoon salt

•½ teaspoon freshly ground black pepper

•1 large egg

•Cooking spray

 

Instructions

Preheat oven to 350°.

Combine the breadcrumbs, onion, ¼ cup RRF barbecue sauce, and remaining ingredients except beef in a large bowl. Gently mix in beef being careful not to over handle.

Shape meat mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread remaining barbecue sauce over top of meat loaf. Bake at 350° for 1 hour or until a thermometer registers 160°. Let stand 10 minutes. Slice & serve.

 

Anna Mae’s Pulled Pork

By Robert Rothschild Farms

pulled pork

Description

Mmm, Mmm, Mmm!  Try placing coleslaw on top of the sandwich or serve on the side.

Ingredients

•1 (2 – 2 1/2 lb.) Pork Roast, center cut, trimmed as desired

•Kosher salt and pepper, to taste

•1 medium Onion, thinly sliced

•1/2 cup Stock of choice (Beef, Chicken, Vegetable, etc.)

•2 cups Robert Rothschild Farm Anna Mae’s Smoky Sweet Sauce

•Optional: Sharp cheddar cheese

 

Instructions

Season pork roast with salt and pepper on all sides. Place sliced onions on the bottom of slow cooker that has been coated with nonstick spray. Pour stock over onions. Top with pork roast. Cook on low for 6 hours or until pork pulls apart easily with a fork. Remove roast to a cutting board and shred with two forks. Return the pork to the crock pot and stir into the onions. Add Anna Mae’s Smoky Sweet Sauce and stir to combine. Serve on sandwich buns with aged sharp cheddar cheese and side of coleslaw.

Optional: Buy pre-shredded pulled pork and heat through with onion, stock, and Anna Mae’s Smoky Sweet Sauce for 1 – 2 hours in slow cooker on low.

 

Artichoke and Spinach Crab Dip

By Robert Rothschild Farms

crab dip

Description

A tasty crab dip featuring our Artichoke Spinach Dip.

Ingredients

•1 jar Robert Rothschild Farm Artichoke Spinach Dip

•8 oz. Crab meat

•1/2 cup Sour cream

•1/2 cup Sharp cheddar cheese, shredded

Instructions

Place all ingredients in a bowl and mix thoroughly. Serve immediately, or cover and refrigerate overnight.

Optional: Garnish with chopped artichokes and sharp cheddar cheese.

 

Baked Brie with Hot Pepper Raspberry Chipotle

By Robert Rothschild Farms

hot pepper raspberry chipotle

Description

A STORE FAVORITE  

The perfect appetizer for your next party.

Ingredients

•1 wheel (15 oz.) Brie cheese

•1 cup Robert Rothschild Farm Hot Pepper Raspberry Chipotle Sauce

•1 package Puff pastry, thawed

•1 Egg, beaten with 1 Tbsp. water

•1/4 cup Toasted almonds (optional)

Instructions

Heat oven to 400 degrees F. Unroll puff pastry onto a large baking sheet. Place brie in center of pastry. Wrap edges of pastry over top of brie; press edges lightly to seal. Turn over so the seam side is down. Brush egg mixture over crust. Bake 10 minutes or until golden brown. Let stand 10 – 20 minutes. Pour sauce over baked brie. Sprinkle with almonds. Serve warm or at room temperature.

 

Buffalo Chicken Dip

By Robert Rothschild Farms

buffalo chicken dip

Description
A wonderfully flavorful and easy appetizer recipe!

Ingredients

  • 1 jar Robert Rothschild Farm Buffalo Bleu Cheese Dip
  • 8 oz. Cream cheese, softened
  • 2 (12.5 oz.) cans Chicken, shredded and drained

Instructions

Combine all ingredients. Bake at 350 degrees F for 20 minutes and serve with Robert Rothschild Farm Olive Oil & Sea Salt Gourmet Crackers, celery, toasted bread or Robert Rothschild Farm Tortilla Chips.

 

Blackberry Sage Grilled Cheese

By Robert Rothschild Farms

sage grilled cheese

Description

Make your next grilled cheese sandwich special with our Blackberry Tea & Sage Fruit Spread.

Ingredients

•1 loaf Multi-grain bread, sliced thick, 12 slices

•6 Tbsp. Butter, unsalted, softened, divided

•1 Onion, sliced thin

•1 jar Robert Rothschild Farm Blackberry Tea & Sage Fruit Spread

•1 lb. Provolone or fontina cheese, sliced

Instructions

Melt 2 Tbsp. butter in a medium sauté pan. Place sliced onions in pan and toss in butter to coat. Cover pan and cook over medium heat until onions are soft and golden, approximately 10 minutes. Remove lid from pan and continue to cook until onions turn a caramel brown color.

Lay a piece of cheese on each slice of bread, and then top 1 – 2 Tbsp. of Blackberry Tea & Sage Fruit Spread and caramelized onions. Gently spread the first side of the sandwich with butter and place them on the griddle or skillet. Place the remaining slices on top, brushing them with butter, too. Cook over medium heat for 4 – 5 minutes per side.

 

Buffalo Bleu Cheese Onion and Kettle Chip Nachos

By Robert Rothschild Farms

buffalo bleu chese

Description

A great snack featuring french fried onions, kettle chips, tomatoes, jalapeños and our Buffalo Bleu Cheese Dip.

Ingredients

• 1/2 cup French fried onions

•1 cup Kettle chips

•1/4 cup Tomato, diced

•3/4 cup Robert Rothschild Farm Buffalo Bleu Cheese Dip

•8 each Jalapeños, sliced

•Sour cream

Instructions

Layer chips and onions on a baking sheet. Top with Buffalo Bleu Cheese Dip and place in a 400 degrees F oven for a few minutes to melt dip and warm chips. Top with sliced jalapeños and diced tomatoes and serve with sour cream.

 

Carmelized Onion Chicken Quesadilla

By Robert Rothschild Farms

chicken quesadilla

Description

These quesadillas are filled with Balsamic Caramelized Onion Spread, roasted red pepper, chicken, goat cheese and Monterrey Jack cheese.

Ingredients

•1/3 cup Robert Rothschild Farm Balsamic Caramelized Onion Spread

•8 Flour tortillas

•1 Roasted red pepper, thinly sliced

•1 cup Chicken, cooked, shredded

•4 oz. Goat cheese

•1/2 cup Monterey Jack cheese, shredded

•Sour cream for garnish

Instructions

Spread a layer of Balsamic Caramelized Onion Spread over each tortilla. Place some sliced roasted red pepper over onion spread. Top peppers with some shredded chicken. Place some dots of goat cheese on top of chicken and sprinkle with shredded Monterey Jack cheese. Cover each with remaining tortillas.

Place in a pannini grill and cook until lightly brown and crisp. Alternatively, bake in a 375 degrees F oven on a baking sheet for 12 – 15 minutes or until lightly brown and crisp.

To serve, slice into wedges and top with a little sour cream.

 

Chicken and White Bean Chili

By Robert Rothschild Farms

chicken and white bean

Description

A perfect dish for a tailgating party.  It is easy to prepare and delicious!

Serves 8.

Ingredients

2 cups (15 oz.) Rotisserie or cooked chicken, shredded

1 jar (48 oz.) Great Northern Beans, rinsed and drained

2 jars Robert Rothschild Farm Black Roasted Corn & Black Bean Salsa

2 cups Chicken broth

8 oz. Colby Jack Cheese, shredded

2 bags Robert Rothschild Farm Tortilla Chips

Instructions

Combine the first four ingredients in a large saucepan or slow cooker and cook until thoroughly heated. Top with cheese before serving. Serve with Tortilla Chips.

 

Chili Con Carne with Anna Mae’s Smoky Sweet Sauce

By Robert Rothschild Farms

chili con carne

Description

Anna Mae’s Smoky Sweet Sauce adds a tasty kick to this chili recipe.

Ingredients

•1 lb. Ground beef

•1 cup Onions, chopped

•2 cloves Garlic, chopped

•2 cans Kidney beans, undrained (15 1/2 oz. each)

•1 1/2 cups Robert Rothschild Farm Anna Mae’s Smoky Sweet Sauce

•1/2 cup Water

•2 Tbsp. Chili powder

•1 tsp. Salt

•1 can Diced tomatoes (16 oz.)

Instructions

In a 2-quart pan, brown ground beef, stirring to break up meat as it cooks. Add onions and garlic. Pour off excess grease. Add beans, Anna Mae’s Smoky Sweet Sauce, water, chili powder, diced tomatoes and salt. Stir well. Heat to boiling, reduce heat, cover and simmer 30 minutes. Stir occasionally. Serve over rice with a tossed salad.

 

Chopped Horseradish Steak Burger on a Pretzel Bun

By Robert Rothschild Farms

steak burger

Description

Enjoy your next steak burger in a new way: with horseradish sauce and pretzel buns.

Ingredients

•2 lbs. Ground sirloin

•2 Tbsp. Steak sauce

•2 Tbsp. Robert Rothschild Farm Horseradish Sauce

•2 tsp. Onions, minced

•2 tsp. Garlic powder

•1/4 tsp. White pepper

•Kosher salt

•Black ground pepper

•1 Robert Rothschild Farm Pub Style Pretzel Bread Mix (prepared as buns)

Instructions

Mix first 6 ingredients together in a bowl. Divide the meat into 6 equal portions. Form each portion loosely into a 3/4-inch thick burger and makea  deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.

Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium-rare or until cooked to desired degree of doneness. Place on a pretzel bun with your favorite cheese or condiments.

 

Corn Relish Cheese Dip

By Robert Rothschild Farms

relish cheese dip

Description

This creamy cheese dip is sure to be a huge hit at your next gathering.

Ingredients

•1 jar Robert Rothschild Farm Sweet & Spicy Corn Relish

•8 oz. Sour cream

•8 oz. Monterey Jack cheese

•1 bag Tortilla chip scoops

Instructions

Blend corn relish, sour cream and cheese together. Pipe dip into tortilla scoops.

 

Creamy Mustard Potato Salad

By Robert Rothschild Farms

mustard potato salad

Description

Potatoes, eggs, red onions, celery and Anna Mae’s Smoky Mustard are mixed together for a tasty potato salad.

Ingredients

•7 large Potatoes

•7 Eggs, hard-boiled, chopped

•1 1/2-2 cups Robert Rothschild Farm Anna Mae’s Smoky Mustard

•1 3/4 cups Red onions, minced

•3-4 Celery stalks, diced

•1/2 tsp. Salt, or season to taste

•As desired Freshly ground pepper

Instructions

Peel and halve potatoes. In boiling water, cook until tender. Drain potatoes, cut into bite-sized pieces and add to bowl. Add all other ingredients. Mix gently. Chill until ready to serve.

 

Creamy Roasted Red Pepper and Onion Dip

By Robert Rothschild Farms

roasted red repper

Description

A creamy dip that is perfect for your next party.

Ingredients

•8 oz. Cream cheese, softened

•3/4 cup Robert Rothschild Farm Roasted Red Pepper & Onion Dip

Instructions

Mix softened cream cheese and Roasted Red Pepper & Onion Dip in a bowl.  Place mixture in a decorative bowl and serve with crackers or baguette slices.

Option: Serve with Robert Rothschild Farm Olive Oil and Sea Salt Gourmet Crackers, Stone Ground Wheat and Sea Salt Gourmet Crackers or baguette slices.

 

Crispy Chicken Tenders with Anna Mae’s Smoky Sweet Sauce

By Robert Rothschild Farms

cripsy chicken tenders

Description

Homemade chicken tenders are easy to make and perfect for serving for dinner or as an appetizer at your next party.  Our Anna Mae’s Smoky Sweet Sauce is a tasty dipping sauce for these Crispy Chicken Tenders.

Ingredients

•12 Chicken Tenders, boneless

•1 cup Robert Rothschild Farm Anna Mae’s Smoky Sweet Sauce

•2 cups Bread crumbs

•1 cup Flour

•1/2 cup Buttermilk

•Kosher salt and pepper, to taste

•Vegetable oil

Instructions

Heat oil in a large frying pan or deep fryer to 325 – 350 degrees F.  Season chicken tenders with salt and pepper. Dredge chicken tenders in flour and shake off excess flour. Dip into the buttermilk. Dredge in breadcrumbs to fully coat chicken tenders. Place chicken tenders into hot oil and fry until golden brown and crispy. Serve with Anna Mae’s Smoky Sweet Sauce for dipping.

 

Easy Weeknight Pork Chops

By Robert Rothschild Farms

dip ribs

Description

Looking for an easy meal to make during the week?  Try these sweet and spicy pork chops. They are the perfect addition to any meal.

Ingredients

• 4 Pork loin or rib chops, 3/4 inch thick

•2 Tbsp. Olive oil

•2 cups Robert Rothschild Farm Roasted Pineapple & Habanero Sauce or Dip

•Salt and pepper to taste

Instructions

Grilling: Grill pork on preheated, oiled grill for about 6 – 8 minutes per side, or until done, basting with Roasted Pineapple & Habanero Sauce every 1 – 2 minutes.

Stovetop: Heat a large skillet coated with cooking spray over medium-high heat. Cook chops 4 minutes on each side or until browned. Remove from pan. Add Roasted Pineapple & Habanero Sauce to pan, scraping to loosen browned bits. Add chops back to pan and finish pork chops in a 450 degrees F oven.

 

Holiday Leftover Quesadillas

By Robert Rothschild Farms

holiday leftover quesadillas

Description

These delicious and simple quesadillas give left over Thanksgiving turkey a purpose!

Ingredients

• 2 Cups shredded Monterey Jack or other cheese

• 8 (8-inch) flour tortillas

• 3-4 Cups shredded cooked turkey

• 1 cup Robert Rothschild Roasted Corn & Black Bean Salsa

Instructions

Sprinkle 1/2 cup cheese over each of 4 tortillas; top each with an even amount of turkey and salsa and 1 tortilla. Heat a large nonstick skillet coated with nonstick spray over medium-high heat. Place 1 quesadilla in pan; cook 5 minutes on each side or until tortillas are crisp. Set aside and keep warm. Repeat procedure with remaining quesadillas. Cut each quesadilla into 6 wedges.

 

Grilled Pork Tenderloin with Hot Raspberry Chipotle Sauce

By Robert Rothschild Farms

raspberry chipotle

Description

A delicious pork tenderloin with a spicy, sweet sauce.

Ingredients

•1 1/2 cups Robert Rothschild Farm Hot Pepper Raspberry Chipotle Sauce

•1 tsp. Kosher salt

•1/2 tsp. Black pepper

•Whole pork tenderloin

Instructions

Preheat grill to medium-high.

Season pork tenderloin with salt and pepper. Baste pork with Robert Rothschild Farm Hot Pepper Raspberry Chipotle Sauce throughout the cooking process. Grill 25 – 30 minutes over medium-low heat. Transfer to cutting board and let rest 15 minutes.

Slice pork and place on serving platter. Spoon Hot Pepper Raspberry Chipotle Sauce over meat and serve.

 

Hot and Spicy Shrimp Po’Boy

By Robert Rothschild Farms

shrimp po'boy

Description

If you are trying to spice things up with your guests add in our Hot & Spicy Remoulade Sauce when making the Hot & Spicy Shrimp Po’Boy.

Ingredients

•4  French rolls

•1 lb. Shrimp, 31/40 count

•3 strips Bacon, chopped

•2 cups  Romaine lettuce, shredded

•1  Tomato, sliced

•1/2 cup Robert Rothschild Farm Hot & Spicy Remoulade Sauce

•1 tsp. Vegetable oil

Instructions

Fry bacon until crispy and crumble. Pan fry shrimp in vegetable oil. Assemble po’boys with shrimp, lettuce, tomato and bacon. Spread Hot & Spicy Remoulade Sauce onto the top bun and place on sandwich.

 

Hot Pepper Peach Preserves with Cream Cheese

By Robert Rothschild Farms

peach preserves

Description

Simply pour our Hot Pepper Peach Preserves on cream cheese for a quick and delicious appetizer.

Ingredients

• 1-8oz. Cream cheese, softened (reduced fat or Neufchatel may also be used)

•1 cup Robert Rothschild Farm Hot Pepper Peach Preserves

Instructions

Form cream cheese in a log shape on serving platter. Pour Hot Pepper Peach Preserves over cream cheese. Serve with Robert Rothschild Farm Olive Oil and Sea Salt Gourmet Crackers or baguette slices.

 

Hot Pepper Raspberry Meatballs

By Robert Rothschild Farms

raspberry meatballs

Description

Hot Pepper Raspberry Chipotle Sauce poured over meatballs in a crockpot is a quick and easy appetizer that everyone will enjoy.

Ingredients

•1 lb. Meatballs, frozen

•1 3/4 cups Robert Rothschild Farm Hot Pepper Raspberry Chipotle Sauce

Instructions

Place frozen meatballs and Hot Pepper Raspberry Chipotle Sauce in a crock pot and let cook until meatballs are thoroughly heated.

 

 

Layered Dip

By Robert Rothschild Farms

layered dip

Description

A fantastic layered dip featuring black beans, cream cheese, red onion, Monterey Jack cheese and Raspberry Chipotle Salsa.

 

Ingredients

• 8 oz. Black beans, drained

• 8 oz. Cream cheese, cut thin

• 1 small Red onion, chopped

• 1 jar Robert Rothschild Farm Raspberry Chipotle Salsa

• 8 oz. Monterey Jack cheese, grated

• Robert Rothschild Farm Tortilla Chips

Instructions

Preheat oven to 325 degrees F. In oven-safe casserole or quiche dish, layer ingredients as listed above starting with black beans. Bake in the oven for 20 to 30 minutes or until bubbly. Serve with Tortilla Chips.

 

 

Maple Pork Roast

By Robert Rothschild Farms

maple pork roast

Description

You will be amazed at the aroma and delicious results of this no effort meal!

Ingredients

•1 Pork loin roast, 3 – 4 lbs.

•Sea salt and fresh pepper, to season

•1 bottle Robert Rothschild Farm Harvest Apple & Maple Sauce

•Cooking spray

Instructions

Coat a slow cooker insert with nonstick spray. Season the pork loin roast with salt and pepper. Preheat a nonstick skillet over medium-high heat. Sear all sides of the roast and ends, turning every 2 minutes, until completed. Place the roast in the slow cooker, pour sauce over and cook over low heat for 6 – 8 hours. Using two forks, pork should easily shred. Place on a platter and top with sauce and juices from the slow cooker.

 

 

Pretzel Bites with Buttery Cookie Caramel Sauce

By Robert Rothschild Farms

pretzel bites

Description

Serve these pretzel bites for your next party and set up a pretzel dipping station with a variety of sauces and flavors!

Ingredients

•1 box Robert Rothschild Farm Pub Style Pretzel Bread Mix

•4 Tbsp. Butter, melted for brushing

•1/2 cup Robert Rothschild Farm Buttery Cookie Caramel Sauce

Instructions

Prepare Pub Style Pretzel Bread dough as directed, cutting into bite size pieces with a pizza cutter. Once baked, serve with warm Buttery Cookie Caramel Sauce, Raspberry Honey Mustard Pretzel Dip or Pub Style Beer & Mustard Cheese Dip.

 

 

Pumpkin Tarts

By Robert Rothschild Farms

pumpkin tarts

Description

Pumpkin Tarts make a delicious appetizer for a fall party, tailgate or Thanksgiving dinner!

Ingredients

•1 jar Robert Rothschild Farm Pumpkin Curd

•1 box (15 ct.) Robert Rothschild Farm Mini Fillo Shells

•1 can Whipped cream

•Cinnamon to garnish

Instructions

Fill Mini Fillo Shells with Pumpkin Curd. Top with whipped cream and garnish with cinnamon sprinkled on top.

 

 

Red Pepper Pinwheels

By Robert Rothschild Farms

red pepper pinwheels

Description

Turkey, cream cheese and Roasted Red Pepper & Onion Dip rolled in a tortilla for a delicious appetizer.

Ingredients

•8 oz. Cream cheese

•1/4 cup Robert Rothschild Farm Roasted Red Pepper & Onion Dip

•Tortillas

•1/4 lb. Smoked turkey, thinly sliced

Instructions

Spread a layer of cream cheese onto some tortillas. Spread Roasted Red Pepper & Onion Dip on top of the cream cheese. Top each tortilla with thinly sliced smoked turkey. Roll each tortilla like a jellyroll. Slice the rolls into 1 to 1 1/2 inch thick pieces. Place on a serving platter. Serve chilled.

 

 

Roasted Pineapple and Habanero with Cream Cheese

By Robert Rothschild Farms

roasted pineapple and habanero

Description

Create a simply delicious appetizer by pouring our Roasted Pineapple & Habanero Dip or Sauce over cream cheese.

Ingredients

•8 oz. Cream cheese, softened (reduced fat or Neufchatel may also be used)

•1 cup Robert Rothschild Farm Roasted Pineapple & Habanero Sauce or Dip

•Crackers or baguette slices, to serve

 

Instructions

Form cream cheese in a log shape on serving platter. Pour Roasted Pineapple & Habanero Sauce or Dip over cream cheese. Serve with crackers or baguette slices.

 

 

Spiced Maple Pumpkin Rolls

By Robert Rothschild Farms

spiced  maple pumpkin rolls

Description

Capture the flavors of fall with these delightful rolls, filled with Spiced Maple Pumpkin Dip and cream cheese.

Ingredients

•1 tube Crescent rolls

•1/2 block Cream cheese, softened

•2 Tbsp. Robert Rothschild Farm Spiced Maple Pumpkin Dip

•Butter, melted for brushing

•Cinnamon sugar to top

Instructions

Preheat oven to 375 degrees F. Combine softened cream cheese and 2 Tbsp. Spiced Maple Pumpkin Dip. Place a spoonful of the cream cheese and dip mixture into the bigger end of the crescent roll. Fold so mixture won’t spill out of the sides and prepare as you would a standard crescent. Bake for 10 – 12 minutes or until golden brown.

Optional: Brush melted butter on top of rolls and sprinkle with cinnamon and sugar mixture after baked.

 

 

Spiced Maple Pumpkin Rolls

By Robert Rothschild Farms

spiced maple pumpkin rolls

Description

The sweet flavors of maple, cinnamon and pumpkin are delightful in this slightly chewy cookie – great for fall!

Makes approximately 2 dozen cookies!

Ingredients

For the cookies:

•2 cups All-purpose flour

•1 1/3 cups Rolled oats (not instant)

•1 1/4 tsp. Baking powder

•1 1/2 tsp. Ground cinnamon

•1 tsp. Ground ginger

•1 tsp. Salt, fine

•2 sticks Unsalted butter, room temperature

•1 cup Light brown sugar, packed

•1 cup Granulated sugar

•1 large Egg

•1 tsp. Vanilla extract

•1 cup Robert Rothschild Farm Spiced Maple Pumpkin Dip

 

For the glaze:

•1 1/2 cups Powdered sugar, sifted

•3 Tbsp. Milk

•2 Tbsp. Maple syrup

 

Instructions

Heat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

Whisk the flour, oats, baking powder, cinnamon, ginger and salt in a medium bowl to aerate and break up any lumps. Set aside.

Place the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until lightened in color and fluffy, about 5 minutes. Stop the mixer occasionally and scrape down the sides of the bowl with a rubber spatula.

Add the egg and vanilla, return the mixer to medium speed and beat until well incorporated, about 30 seconds. With the mixer on low speed, add half of the flour mixture and mix until just incorporated. Add half of the Spiced Maple Pumpkin Dip until incorporated. Repeat until all the flour and dip is used.

Drop dough rounds on the baking sheet staggering them 2 inches apart. Bake for approximately 12 minutes or until the cookies are golden brown on the bottom and around the edges. Place cookies on wire racks to cool completely.

For the glaze, whisk the powdered sugar, milk and maple syrup until evenly combined. Dip a fork into the glaze and drizzle it over the cookies in a zigzag pattern. Let the cookies set at room temperature until the glaze has set, about 20 minutes.

 

 

Sticky Sesame Wings

By Robert Rothschild Farms

sticky sesame wings

Description

Chicken wings are tossed with our Honey Sesame Sauce and toasted sesame seeds for a perfect appetizer.

Ingredients

•1 large Garlic Clove

•3/4 tsp. Salt

•1 bottle Robert Rothschild Farm Honey Sesame Sauce

•Pinch of Cayenne

•3 lb Chicken Wings

•1 1/2 Tbsp. Sesame Seeds, lightly toasted

•1 Scallion (green part only), finely chopped

Instructions

Put oven rack in upper third of oven and preheat oven to 425 degrees F. Line a large shallow baking pan with foil and lightly oil the foil.

Mince garlic and mash to a paste with salt using a large heavy knife. Transfer garlic paste to a large bowl and stir in Robert Rothschild Farm Honey Sesame Sauce and cayenne. Add wings to sauce, stirring to coat.

Arrange wings in 1 layer in baking pan and roast, turning over once, until cooked through, about 35 minutes. Transfer wings to a large serving bowl and toss with sesame seeds and scallions.

 

 

Sun-Dried Tomato Crostini

By Robert Rothschild Farms

sun-dried tomato

Description

This Italian-inspired crostini recipe is as easy to make as it is to enjoy!

Ingredients

•1 loaf French bread

•1/2 cup Robert Rothschild Farm Sun-Dried Tomato Basil Pesto

•Mozzarella cheese, fresh, sliced

•Olive oil, to drizzle

Instructions

Preheat oven to 375 degrees F. Cut French loaf in half long ways. Drizzle olive oil on both faces of the loaf. Spread Sun-Dried Tomato Basil Pesto on the bread and layer fresh Mozzarella on top.

Bake for 10 – 15 minutes or until golden brown. Serve warm.

 

 

Weeknight Fillet of Beef Sandwiches

By Robert Rothschild Farms

weeknight fillet of beef sandwiches

Description

Filet Mignon steak takes this sandwich to a whole new level. Round out this meal with a beet salad and serve with Cabernet Sauvignon or an Argentinean Malbec.

Ingredients

•4 Sandwich rolls, hearty and crusty such as French

•2 (6 oz.) Filet Mignon steaks

•Sea salt and freshly ground pepper

•1 bunch Arugula, fresh

•1/2 cup Robert Rothschild Farm Horseradish Sauce

Instructions

Preheat a grill over high heat or heat a nonstick pan over medium high heat. Season steaks generously with salt and pepper. Sear and cook to desired degree, 3 minutes per side for medium rare. Place steaks on a plate, cover and let rest for 5 minutes. While steaks rest, split rolls and spread 1 – 2 tablespoons, as desired) on both tops and bottoms. Divide arugula over the bottom of each roll. Thinly slice beef on a cutting board. Divide beef between rolls, on top of arugula. Drizzle with juices from plate, optional. Top with remaining bun and serve.

 

 

Sweet Heat Chicken Salad

By Robert Rothschild Farms

sweet jeat cjoclem sa;ad

Description

A tasty chicken salad consisting of chicken, celery, pineapple chunks, mandarin oranges, pecans, mayonnaise and Sweet Heat Pretzel Dip.

Serves 4-6.

Ingredients

•5 cups Chicken breast, cooked, chopped

•2 cups Celery, sliced

•1 cup Pineapple chunks, drained

•1 small can Mandarin oranges, drained

•1 cup Pecans, toasted, chopped

•3/4 cup Robert Rothschild Farm Sweet Heat Pretzel Dip

•1 cup Mayonnaise

Instructions

In large bowl, combine chicken, celery, pineapple, oranges, and pecans. In small bowl, combine mayonnaise and Sweet Heat Pretzel Dip. Toss with chicken mixture and chill. Serve on a bed of lettuce.





 


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