recipes

Videos 21 September 2020

Chinese Style Bao Buns with Pickled Red Onions

(Family Features) Whether this back-to-school season calls for at-home learning or heading back to the classroom, busy evenings are likely a constant for many families. One way to relieve stress and hit reset on hectic times is by enjoying a meal around the table with loved ones.

For an ethnic twist on mealtime, try these Chinese Style Bao Buns with Pickled Red Onions to add Far East flavor to the menu. One key ingredient: onions, which at just 45 calories per serving boost the flavor of the dish as a source of dietary fiber, vitamin C, vitamin B6, potassium and other key nutrients such as folate, calcium and iron.

Also known as nature’s ninja due to their many “skills,” onions can add abundant flavor to many dishes. They are also rich in heart-healthy nutrients and have been shown to help prevent some cancers.

Find more back-to-school meal ideas at onions-usa.org.

Watch video to see how to make this recipe!

Chinese Style Bao Buns with Pickled Red Onions

Recipe courtesy of Aran Essig on behalf of the National Onion Association

Pickled Red Onions:

  • 1          medium red onion
  • 2/3       cup red wine vinegar
  • 1 1/2    tablespoons sugar
  • 1/2       tablespoon salt
  • 1/4       cup red wine
  • 2          cloves

Beef Bao Buns:

  • 1          pound boneless beef ribs
  • 1          tablespoon five-spice powder
  • 2          teaspoons salt
  • 1          teaspoon black pepper
  • 4          cloves garlic, chopped
  • 1 1/2    cups beef stock
  • 1          cup hoisin sauce
  • 1          tablespoon ginger, grated
  • 12        bao buns (available in most Asian markets in freezer section)
  • 3          green onions, cut on bias
  1. To make pickled red onions: Slice onion in half then slice 1/4 inch. In saucepot, combine vinegar, sugar, salt, wine and cloves. Place onions in liquid. Simmer 3-4 minutes, swirling pan to ensure onions are exposed to hot mixture. Remove from heat and steep 15 minutes. Place in clean container in refrigerator at least 2 hours. Onions should be submerged in liquid.
  2. To make beef bao buns: Heat oven to 350 F.
  3. Rub beef with five-spice powder, salt and pepper. Heat saute pan and sear beef on all sides. Remove and place in baking dish. Add garlic to pan and saute briefly. Deglaze pan with beef stock and bring to simmer, scraping up caramelized bits stuck to bottom of pan. Add hoisin sauce and ginger to simmering stock. Pour stock over beef.
  4. Cover baking dish with parchment and aluminum foil and bake 2 hours, or until beef can be pulled apart with fork.
  5. Remove beef from stock and allow to cool slightly before shredding with fork.
  6. Place remaining stock in saucepan over medium heat. Reduce by half, or until thickened so it can coat back of spoon.
  7. Toss shredded beef with sauce.
  8. Place beef between bao buns and garnish with pickled red onions and green onions. Serve while warm.

Source: National Onion Board

Videos 22 April 2020

Maple Breakfast Braid

It’s hard to beat a fresh, oven-baked breakfast to start the day, especially one loaded with sausage and eggs complemented by the sweetness of diced apples and maple syrup. This Maple Breakfast Braid delivers a tempting flavor combination perfect for a weekend morning with loved ones.

Find more breakfast recipes at Culinary.net.

Watch video to see how to make this recipe!

Maple Breakfast Braid

  • 1          package (16 ounces) breakfast sausage
  • 1/4       cup maple syrup
  • 2          eggs, beaten
  • 1/2       cup green onions, sliced
  • 2          Granny Smith apples, peeled and diced
  • 1 1/2    cups dry herb stuffing mix
  • 1          package (17 1/4 ounces) frozen puff pastry, thawed
  • 2          egg whites
  • 1          teaspoon water
  1. Heat oven to 400° F.
  2. In large bowl, combine sausage, syrup, beaten eggs, green onions, diced apples and stuffing mix.
  3. Dust surface with flour; roll out pastry sheet to 12-by-18-inch rectangle. Transfer pastry to large baking sheet with parchment paper. Spoon half of sausage mixture down center of pastry.
  4. Make 3-inch cuts down sides of pastry. Fold one strip at a time, alternating sides. Fold both ends to seal in filling. In bowl, beat egg whites and water; brush over pastry.
  5. Repeat steps for second pastry sheet.
  6. Bake 25-30 minutes, or until brown, rotating pans after baking 15 minutes.
Videos 16 April 2020

Spinach-Ham Dip

(Culinary.net) Perfect for afternoon snacking or as an appetizer, this Spinach-Ham Dip is warmed inside a bread bowl and can be served with bread cubes, crackers or tortilla chips.

Find more snack ideas at Culinary.net.

Watch video to see how to make this recipe!

Spinach-Ham Dip

  • 2          cups ricotta cheese
  • 1          cup sour cream
  • 1          package (10 ounces) frozen spinach, thawed and squeezed dry
  • 1/4       pound ham, cubed
  • 3/4       cup shredded Parmesan cheese
  • 2          green onions, thinly sliced
  • 1          round bread loaf (16 ounces), unsliced
  1. Heat oven to 350° F.
  2. In medium bowl, blend ricotta cheese and sour cream until smooth. Add spinach, ham, Parmesan cheese and green onions; mix until blended.
  3. Cut 1-2-inch diameter circle out of top of bread loaf. Reserve top. Remove bread inside loaf, leaving about 1 inch along sides. Pour cheese mixture into bread bowl. Replace top. Cover bread loaf in aluminum foil and bake 60 minutes, or until warmed through.
  4. Take bread removed from inside bread bowl and cut into dipping sized chunks.
  5. Remove bread from aluminum foil and place on platter. Scatter bread chunks around bread bowl to use for dunking in cheese sauce.
Videos 08 April 2020

Tuna-Carrot Cakes with Garlic Lemon Aioli

(Family Features) Finding a simple solution for your family's dinner can be as easy as reaching in the pantry for ingredients like canned tuna to create Tuna-Carrot Cakes with Garlic Lemon Aioli. With less than half an hour spent in the kitchen, you can have a meal on the table in a hurry that delivers the irreplaceable nutrients of dairy. Find more family dinner ideas at milkmeansmore.org.

Watch video to see how to make this recipe!

Tuna-Carrot Cakes with Garlic Lemon Aioli

Recipe courtesy of Marcia Stanley, MS, RDN, on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 5 minutes
Servings: 4

Garlic Lemon Aioli:

  • 3/4       cup fat-free plain Greek yogurt
  • 1          tablespoon lemon juice or orange juice
  • 1/4       teaspoon garlic powder
  • 1/8       teaspoon salt

Tuna-Carrot Cakes:

  • 3/4       cup fine corn flake crumbs, divided
  • 1/3       cup fat-free plain Greek yogurt
  • 1/3       cup shredded carrot
  • 2          tablespoons chopped green onion
  • 2          tablespoons dill pickle relish or finely chopped dill pickle
  • 1          can (12 ounces) tuna in water, drained and flaked
  • 2          tablespoons vegetable oil
  • chopped green onion (optional)
  1. To make garlic lemon aioli: In small bowl, combine yogurt, lemon juice, garlic powder and salt. Cover and refrigerate until serving time.
  2. To make tuna-carrot cakes: In medium bowl, combine 1/2 cup corn flake crumbs, yogurt, carrot, onion and relish. Add tuna; mix well.
  3. Place remaining corn flake crumbs on piece of wax paper. Shape tuna mixture into eight 3/4-inch thick patties. Lightly coat both sides of patties with crumbs.
  4. In large nonstick skillet, heat oil over medium-high heat. Cook patties in hot oil 4-6 minutes, or until golden brown, turning once. Stir aioli. Spoon dollops on patties. Garnish with additional onion, if desired.

Source:  United Dairy of Michigan

Videos 11 March 2020

Irish Potato Bread

(Culinary.net) From hearty stews to minty pies, St. Patrick’s Day celebrations are all about enjoying the flavors of the holiday. Whether you’re cooking up a full meal or simply serving appetizers, this Irish Potato Bread makes for a simple, tasty snack to feed your crowd.

Find more celebratory recipes at Culinary.net.

Watch video to see how to make recipe!

Irish Potato Bread

  • 2          medium or large russet potatoes
  • 1          egg
  • 1          egg white
  • 1/3       cup canola oil
  • 3/4       cup milk
  • 2          tablespoons green onion, minced
  • 1/2       teaspoon caraway seeds
  • 3 1/4    cups all-purpose flour, plus additional for dusting and kneading
  • 1 1/2    tablespoons baking powder
  • 1          teaspoon salt
  1. Heat oven to 375° F.
  2. Peel potatoes. Slice one potato and boil in saucepan 15 minutes, or until tender. Remove potato from saucepan into large bowl. Mash potato then set aside.
  3. Grate second potato onto cloth. Wring potato in cloth to remove excess water. Add grated potato to mashed potato in large bowl. Add egg, egg white, oil, milk, onion, caraway seeds, 3 1/4 cups flour, baking powder and salt. Stir with wooden spoon until mixture is soft and sticky.
  4. Turn dough onto floured surface. Adding flour as needed, knead dough to form 8-inch round shape with slight dome. Place dough onto baking sheet lined with parchment paper. Cut large “X” on top of dough about 1/2 inch deep.
  5. Bake 55 minutes until golden brown. Cool on wire rack 1 hour before serving.
Videos 06 December 2019

Enchilada Casserole

(Culinary.net) If your family is looking for a simple way to serve up a south-of-the-border classic, this Enchilada Casserole can be your ticket to a warm, filling meal.

Find more meal ideas at Culinary.net.

Watch video to see how to make this recipe!

Enchilada Casserole

  • Nonstick cooking spray
  • 1          medium yellow onion, chopped
  • 12        ounces ground beef
  • 1 1/2    teaspoons chili powder
  • 3/4       teaspoon ground cumin
  • 15        ounces pinto beans, drained
  • 20        ounces diced tomatoes and green chilies, undrained
  • 1 1/2    cups sour cream
  • 3          tablespoons flour
  • 1/2       teaspoon garlic powder
  • 12        corn tortillas, 6 inches
  • 20        ounces enchilada sauce
  • 8          ounces shredded cheddar cheese
  • 1/2       cup green onions, chopped
  1. Heat oven to 350° F. Spray baking dish with nonstick cooking spray.
  2. In large skillet, cook onion and ground beef until cooked through. Drain, if necessary.
  3. Stir in chili powder and cumin. Stir in pinto beans and diced tomatoes; set aside.
  4. In small bowl, combine sour cream, flour and garlic powder.
  5. Place six tortillas in bottom of baking dish, overlapping as needed. Top tortillas with beef mixture and sour cream mixture. Top with 10 ounces enchilada sauce. Repeat layers.
  6. Bake 35-40 minutes.
  7. Sprinkle shredded cheese and green onion over casserole. Bake 5 minutes, or until cheese melts.
Videos 12 July 2019

Roasted Portobello Mushrooms with Beets and Goat Cheese

(Family Features) Mix up your snacking habits with a more nutritious option to serve ahead of a meal or on its own. These Roasted Portobello Mushrooms with Beets and Goat Cheese are ready in just half an hour with only eight ingredients, allowing you to dish up a flavorful bite without going overboard in the kitchen.

Find more recipes at senecafoods.com.

Watch video to see how to make recipe!

Roasted Portobello Mushrooms with Beets and Goat Cheese

  • 1          jar (16 ounces) Aunt Nellie's Whole Pickled Beets
  • 4          large portobello mushrooms (about 1 pound)
  • 1/4       teaspoon salt
  • 1/4       teaspoon freshly ground black pepper
  • 1/2       cup fresh bread crumbs, such as sourdough or whole wheat. (See note below)
  • 1/4       cup sliced green onions or chopped chives
  • 1/4       cup      coarsely chopped walnuts, toasted
  • 1/2       cup (2 ounces) crumbled goat cheese
  1. Heat oven to 400°F.
  2. Drain beets. Coarsely chop 1/2 cup beets.
  3. Trim stems flat and remove gills from mushroom caps using a spoon. Place caps, rounded side down, on foil-lined baking sheet; season with salt and pepper.
  4. In medium bowl, combine chopped beets, bread crumbs, green onions and walnuts. Spoon mixture into caps and top with goat cheese.
  5. Bake 12 to 15 minutes or until heated through and mushrooms are tender.

Note: Using a food processor, pulse a few pieces of sour dough or wheat bread several times until finely crumbled.

Source: Seneca Foods

Meal Ideas 23 April 2019

A Fast, Family-Friendly Dinner

Use on-hand ingredients for a quick-fix meal

(Family Features) Between juggling the ever-shifting to-do list and busy weeknights, there’s not always time left in the day to comb through cookbooks to find the perfect recipe. Even with a potential meal plan in mind, life can get in the way, and running to the grocery store might not be a top priority.

For a quick meal without a lot of hassle, an option such as Eckrich Smoked Sausage can be paired with whatever you have in the refrigerator or pantry for a fast, foolproof meal the whole family can enjoy. Since it is pre-cooked, all you have to do is heat and eat, taking the guesswork out of cook time while offering a rich and savory protein option for a balanced and delicious meal.

With flavors and forms ranging from the Original Skinless Smoked Sausage Rope to spicy Jalapeno & Cheddar Smoked Sausage Links, a home-cooked breakfast, lunch or dinner is just moments away – no instructions or plans needed. You can be a rebel without a cookbook and deliver diverse and delightful meals for your loved ones, such as this Veggie Smoked Sausage Stir-Fry.

For more mealtime inspiration, visit Eckrich.com.

Veggie Smoked Sausage Stir-Fry

Cook time: 20 minutes
Servings: 4

  • 1          package Eckrich smoked sausage, sliced into 1/2-inch pieces
  • 4          servings premade white or brown rice
  • 1          tablespoon peanut oil
  • 1          bag (16 ounces) frozen stir-fry vegetable mix
  • 1          package stir-fry dry seasoning mix
  • 2          tablespoons honey
  • 1          teaspoon vinegar
  • 2          tablespoons sesame oil
  • toasted sesame seeds (optional)
  • sliced green onions (optional)
  1. In pan over medium-high heat, brown sausage; set aside.
  2. Heat white or brown rice according to package instructions.
  3. In same pan over medium-high heat, heat peanut oil and stir-fry vegetable mix. Add stir-fry dry seasoning mix, honey, vinegar and sesame oil.
  4. Divide rice, sausage and stir-fry mixture among four bowls.
  5. Sprinkle each with toasted sesame seeds and sliced green onions, if desired.

Source: Eckrich

Appetizers & Sides 14 March 2019

Big Flavor for the Big Game

(Family Features) Looking for a way to kick up the flavor for your game-day party? Tailgating by the stadium or watching on a big screen, you can add great taste to the menu with a versatile cheese such as Jarlsberg.

Great for snacking, sandwiches and cooking, this popular cheese has a mellow, nutty flavor, a creamy, buttery texture and melts beautifully. You can find it in wedges, random-weight pieces and convenient slices.

Jarlsberg can be a tasty part of any tailgate experience - try some of these ideas to score big with your guests:

* Super Sliders: Mini beef, turkey or bison burgers topped with sliced Jarlsberg (or Jarlsberg Lite).
* Deep Fried Cheese Sticks: Creamy goodness battered and fried; take their flavor up a notch with marinara or spicy barbecue sauce for dipping.
* Ham & Cheese Calzones: Salty, smoky ham and gooey melted Jarlsberg all wrapped up in a munch-and-carry pastry.
* Kickin' Kebabs: Skewer great taste by alternating cheese cubes with pickled vegetables and chunks of cured ham or smoked sausage.

This recipe for Cheese Stuffed Jalapeño Peppers is an easy way to bring some heat to the game - they can be made ahead of time, then just popped onto the grill or under the broiler to be ready before the next time out.

For more recipes with big flavor, visit www.jarlsberg.com/us.

Cheese Stuffed Jalapeño Peppers

Makes 16 appetizers

  • 16 pickled jalapeño peppers, rinsed and drained
  • 2 4-ounce logs fresh goat cheese
  • 1 cup grated Jarlsberg cheese
  • 1/2 cup grated Manchego cheese*
  • 1/4 cup diced green onion (scallions)
  • Dash of hot sauce
  • Cilantro leaves
  • Optional garnish: pickled mini hot red pepper
  1. Using small sharp knife, cut slit down one side of each pepper. Leave stem intact and remove seeds and veins. In bowl, mash goat cheese with Jarlsberg, Manchego, onion and hot sauce. Divide among peppers, stuffing each generously. Refrigerate. (Recipe can be made ahead to this point.)
  2. Arrange peppers in heavy aluminum foil packet. Grill 8 - 10 minutes until cheese begins to melt. Garnish with cilantro and, if desired, hot red peppers.

*If you can't find Manchego, use 1-1/2 cups Jarlsberg cheese.

Source: Norseland

Breakfast & Brunch 13 March 2019

A Big Easy Brunch

Jazzing Up Brunch New Orleans-Style

(Family Features) Much like Mardi Gras, beignets and jazz music, brunch is a true New Orleans tradition. But you don't have to live in the Big Easy to enjoy the big taste of New Orleans-Style food, especially as home-hosted brunches have been surging in popularity. When the crisp fall weather blows in this year, warm things up with a fun and flavorful mid-day feast for friends and family.

With home chefs looking for more intimate and casual settings to enjoy a good meal, Zatarain's, the brand that's been serving up New Orleans-Style food for over 120 years, makes it easy to bring brunch back to its roots: the home kitchen.

Tired of the same standard brunch fare? Add a little jazz to your daylight soiree with authentic and original dishes sure to spice up the occasion. Creole Cheddar Cheese Corn Muffins and Fried Green Tomatoes with Crab and Remoulade Sauce are sure crowd pleasers. Finish off the meal with a sweet and satisfying Bananas Foster Bread Pudding with Rum Butter Sauce, a true New Orleans favorite. This Southern spin on brunch is a fresh and fun way to entertain guests at home.

For more information on how to enjoy brunch like a true New Orleanian, visit www.facebook.com/zatarains. Check out more recipes, as well as a fun app sure to jazz up any Facebook page.


Zatarain's Jambalaya Breakfast Casserole

Makes 16 servings
Prep time: 15 minutes
Cook time: 1 hour

  • 1 package Zatarain's Jambalaya Mix
  • 1 pound cooked ham, coarsely chopped
  • 8 eggs, lightly beaten
  • 2 cups half-and-half
  • 2 cups shredded Monterey Jack cheese
  • 1/2 cup chopped red bell pepper
  • 1/4 cup chopped green onions
  1. Prepare Jambalaya Mix as directed on package, using ham in place of the smoked sausage.
  2. Preheat oven to 350° F. Mix eggs and half-and-half in large bowl until well mixed. Add cheese, bell pepper and onions; mix until well blended. Set aside. Spread rice mixture evenly in bottom of greased 13x9-inch baking dish. Pour egg mixture over top.
  3. Bake 30 minutes or until eggs are set. Let stand 5 minutes before serving.

Source: Zatarain's

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