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!
Friday, January 15, 2010
Recipe: Enchiladas
Enchiladas
Serves 4
1 tablespoon Natural Grapeseed Oil
1 pound lean ground beef, chicken or turkey
1⁄2 tablespoon Adobo Seasoning
1 bottle Tia Rosa’s Red Enchilada Sauce
2 tablespoons cilantro, chopped (optional)
2 cups shredded cheddar cheese
8 6-inch flour tortillas
Preheat oven to 400 degrees F and grease small baking dish.
Sauté ground meat of choice, Adobo and oil in a large skillet over
medium high heat until thoroughly cooked. Transfer to a large
bowl add 1⁄2 cup Enchilada sauce, 1 cup cheese and cilantro; toss
to combine.
Microwave tortillas on a plate, about 1 minute. Top each tortilla
with 1/4 cup chicken mixture and roll tightly. Arrange, seam side
down, in prepared baking dish. Pour remaining sauce over the
enchiladas and sprinkle with remaining cheese. Bake until cheese
melts and enchiladas are heated through, 15 to 20 minutes.
NEW Tia Rosa’s Red Enchilada Sauce — 10722
Natural Grapeseed Oil — 10229
NEW Adobo Seasoning Blend — 10723
Serves 4
1 tablespoon Natural Grapeseed Oil
1 pound lean ground beef, chicken or turkey
1⁄2 tablespoon Adobo Seasoning
1 bottle Tia Rosa’s Red Enchilada Sauce
2 tablespoons cilantro, chopped (optional)
2 cups shredded cheddar cheese
8 6-inch flour tortillas
Preheat oven to 400 degrees F and grease small baking dish.
Sauté ground meat of choice, Adobo and oil in a large skillet over
medium high heat until thoroughly cooked. Transfer to a large
bowl add 1⁄2 cup Enchilada sauce, 1 cup cheese and cilantro; toss
to combine.
Microwave tortillas on a plate, about 1 minute. Top each tortilla
with 1/4 cup chicken mixture and roll tightly. Arrange, seam side
down, in prepared baking dish. Pour remaining sauce over the
enchiladas and sprinkle with remaining cheese. Bake until cheese
melts and enchiladas are heated through, 15 to 20 minutes.
NEW Tia Rosa’s Red Enchilada Sauce — 10722
Natural Grapeseed Oil — 10229
NEW Adobo Seasoning Blend — 10723
Friday, January 8, 2010
Reasons to Host a Tasting Party!
Host a tasting party!
Do you like to eat? Do you like to eat AND socialize with friends in the relaxing environment of your own home?
Do you like shopping at a HUGE discount, or better, for FREE? Then a Wildtree Tasting Party is for YOU!
• It’s FUN!
• It’s SUPER simple & quick with easily prepared foods!
• It’s the latest cutting edge in food parties!
• It’s menu-planning shortcuts!
• It’s healthy!
• It’s sociable!
• And the best part-you, as the host, will earn your GROCERIES for FREE!
Most people do home parties because it’s a way to eat and gather together with friends and family. That’s all
a Wildtree Tasting Party IS! Book yours today and have a DELICIOUS time!
Call: 916-868-7562 or email: reba1717@gmail.com to book your tasting party!
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