Italian Salad Dressing
Provided by Wildtree Herbs from Warwick, RI
SERVINGS: 8
INGREDIENTS:
* 1/3 cup vinegar (apple cider, red wine or balsamic)
* 3 tablespoons water
* 2 tablespoons Wildtree Italian Dressing Mix
* 2/3 cup Natural Grapeseed Oil
PREPARATION:
In a small bowl, combine vinegar, water, dressing mix and oil. Whisk together until well blended.
Allow dressing to sit 1 hour before serving to develop flavors.
Refrigerate prepared dressing for up to 4 weeks.
Wednesday, February 24, 2010
Get Cookin' in March!
Sunday, February 21, 2010
Recipe: Pot Roast
Pot Roast with Potatoes, Carrots and Onions
Provided by Marlene Spiegel from Orlando, FL
SERVINGS: 6
INGREDIENTS:
* 1 – 3 to 4 Lb. SIRLOIN ROAST (Rump or Chuck)
* 1 Pkg. WILDTREE ABSOLUTELY ONION BLEND (10637)
* 6 - CARROTS, cut in ½” slices
* 6 - POTATOES, cut in 1” cubes
* 2 - YELLOW ONIONS, sliced
* ½ Cup WATER
* 1 Cup RED WINE
PREPARATION:
Preheat oven to 350°. Place meat in Roaster Pan. Add carrots, potatoes, and onions. Mix water with onion blend and pour over roast and vegetables. Add wine and stir. Cook covered for 30 minutes per pound of meat.
WILDTREE TIP: Optional: Place all ingredients in a crock pot and cook for 10 hours on low heat.
Provided by Marlene Spiegel from Orlando, FL
SERVINGS: 6
INGREDIENTS:
* 1 – 3 to 4 Lb. SIRLOIN ROAST (Rump or Chuck)
* 1 Pkg. WILDTREE ABSOLUTELY ONION BLEND (10637)
* 6 - CARROTS, cut in ½” slices
* 6 - POTATOES, cut in 1” cubes
* 2 - YELLOW ONIONS, sliced
* ½ Cup WATER
* 1 Cup RED WINE
PREPARATION:
Preheat oven to 350°. Place meat in Roaster Pan. Add carrots, potatoes, and onions. Mix water with onion blend and pour over roast and vegetables. Add wine and stir. Cook covered for 30 minutes per pound of meat.
WILDTREE TIP: Optional: Place all ingredients in a crock pot and cook for 10 hours on low heat.
Labels:
Crockpot,
Holiday Recipe,
Meat,
Onion Blend,
Pot Roast
Monday, February 15, 2010
Recipe: Red Curry Chicken and Vegetables
Red Curry Chicken & Vegetables
Serves 4
11⁄2 pounds boneless skinless chicken breast,
sliced into thin strips
2 tablespoons Natural Grapeseed Oil
1 (14-ounce) can coconut milk
3 tablespoons Thai Red Curry Paste
1 (16-oz) bag frozen stir-fry mix vegetables
Salt to taste
Heat oil in a large sauté pan over medium-heat. Add chicken;
sauté 3 minutes. Add coconut milk, curry paste and frozen
vegetables; cook for 5 minutes stirring occasionally. Season with
salt and serve with steamed rice.
NEW Thai Red Curry Paste — 10727
Natural Grapeseed Oil — 10229
Serves 4
11⁄2 pounds boneless skinless chicken breast,
sliced into thin strips
2 tablespoons Natural Grapeseed Oil
1 (14-ounce) can coconut milk
3 tablespoons Thai Red Curry Paste
1 (16-oz) bag frozen stir-fry mix vegetables
Salt to taste
Heat oil in a large sauté pan over medium-heat. Add chicken;
sauté 3 minutes. Add coconut milk, curry paste and frozen
vegetables; cook for 5 minutes stirring occasionally. Season with
salt and serve with steamed rice.
NEW Thai Red Curry Paste — 10727
Natural Grapeseed Oil — 10229
Labels:
Chicken,
Recipes,
Thai,
Thai Red Curry Paste,
Vegetables
Monday, February 8, 2010
Reasons to Host a WT Party in February!
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