| Tropical Delights | Peter's Chocolate | This is a recipe for Tropical Delights utilizing the product Peter's® Semisweet Chocolates Burgundy® with fondant, pineapple extract, 50:50 citric acid solution, invertase, unsweetened coconut, and dried pineapple pieces. | |
| Tropical Green Tea Energy Drink | Northwest Naturals | Tropical Green Tea Energy Drink is a formulation of Northwest Naturals Passion Fruit Juice Concentrate WONF, Northwest Naturals Orange Juice Concentrate, and Tree Top Apple Juice Concentrate combined with green tea and ice in a cocktail shaker. | |
| Tropical Orange Blossom White Tea | Northwest Naturals | Tropical Orange Blossom White Tea is a formulation of Northwest Naturals Tropical Orange Blossom Juice Concentrate WONF combined with white tea and ice in a beverage shaker. | |
| Tropical Twister | Northwest Naturals | Tropical Twister is a formulation of Northwest Naturals Tropical Concentrate WONF combined with green tea, water, ice, and coconut rum in a cocktail shaker. | |
| Trout with Garlic and Rosemary | Christopher Ranch | Trout with Garlic and Rosemary is made by rinsing the trout inside and out; pat dry with paper towel. Using your fingers, rub olive oil over the inside and outside surface of each fish. Next, gently rub one clove of crushed garlic inside the body cavity o...view more Trout with Garlic and Rosemary is made by rinsing the trout inside and out; pat dry with paper towel. Using your fingers, rub olive oil over the inside and outside surface of each fish. Next, gently rub one clove of crushed garlic inside the body cavity of each trout, distributing the garlic throughout. Place one sprig of rosemary inside each fish. Place fish over medium-hot fire and grill for 3 to 4 minutes per side. Serve with lemon wedges. view less | |
| Tuna with Roasted Cippolline Onions | Christopher Ranch | Tuna with Roasted Cippolline Onions are made by bringing a large pot of water to boil. Add the onions and cook for 2 minutes. Drain and cool. Peel the onions and cut off the root ends. Preheat the oven to 450 degrees F. Toss the onions, vinegar, 1 tablesp...view more Tuna with Roasted Cippolline Onions are made by bringing a large pot of water to boil. Add the onions and cook for 2 minutes. Drain and cool. Peel the onions and cut off the root ends. Preheat the oven to 450 degrees F. Toss the onions, vinegar, 1 tablespoon oil, 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a 13 by 9-inch baking dish. Roast in the oven until the onions are tender and golden, stirring occasionally, about 1 hour. Meanwhile, whisk the 1/3 cup oil, lemon juice, thyme, and remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper in another 13 by 9 by 2-inch baking dish. Place the tuna steaks in the marinade and turn to coat. Let stand for 5 minutes on each side. Oil the grill rack and prepare the barbecue for medium-high heat. Grill the steaks to desired doneness, about 3 minutes per side for medium. Cut the steaks in half. Transfer the steaks to a platter. Spoon the onion mixture around and serve. view less | |
| Tuna with Roasted Cippolline Onions | Christopher Ranch | Tuna with Roasted Cippolline Onions is made by bringing a large pot of water to boil. Add the onions and cook for 2 minutes. Drain and cool. Peel the onions and cut off the root ends. Preheat the oven to 450 degrees F. Toss the onions, vinegar, 1 tablespo...view more Tuna with Roasted Cippolline Onions is made by bringing a large pot of water to boil. Add the onions and cook for 2 minutes. Drain and cool. Peel the onions and cut off the root ends. Preheat the oven to 450 degrees F. Toss the onions, vinegar, 1 tablespoon oil, 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a 13 by 9-inch baking dish. Roast in the oven until the onions are tender and golden, stirring occasionally, about 1 hour. Meanwhile, whisk the 1/3 cup oil, lemon juice, thyme, and remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper in another 13 by 9 by 2-inch baking dish. Place the tuna steaks in the marinade and turn to coat. Let stand for 5 minutes on each side. Oil the grill rack and prepare the barbecue for medium-high heat. Grill the steaks to desired doneness, about 3 minutes per side for medium. Cut the steaks in half. Transfer the steaks to a platter. Spoon the onion mixture around and serve. view less | |
| Turkey Meatloaf | Christopher Ranch | Turkey Meatloaf is made by In large bowl, combine all ingredients except turkey and mix well. Add turkey and mix gently just until combined. Tear off 2 30″ pieces of heavy duty aluminum foil and fold to make two 2″x30″ strips. Lay strips in bottom of croc...view more Turkey Meatloaf is made by In large bowl, combine all ingredients except turkey and mix well. Add turkey and mix gently just until combined. Tear off 2 30″ pieces of heavy duty aluminum foil and fold to make two 2″x30″ strips. Lay strips in bottom of crockpot in an X pattern, letting the edges hang over the crockpot. Form turkey mixture into a loaf that will fit into the crockpot. Place on top of the foil strips. Cover crockpot and cook on low for 7-8 hours, until meat thermometer registers 170 degrees. Drain off fat as needed during cooking time. Use foil strips to lift meatloaf out of crockpot. Cover and let stand 20 minutes before slicing. view less | |
| Turkey Noodle Soup | Christopher Ranch | Turkey Noodle Soup is made by making sure all the meat has been removed from the carcass. Set aside. In a large kettle or stockpot combine the carcass, the celery, the carrots, the garlic, the onions, the peppercorns, and enough water to cover the mixture...view more Turkey Noodle Soup is made by making sure all the meat has been removed from the carcass. Set aside. In a large kettle or stockpot combine the carcass, the celery, the carrots, the garlic, the onions, the peppercorns, and enough water to cover the mixture by 2 inches (about 6 quarts) and simmer the mixture, uncovered, for 3 hours. Strain the stock through a large sieve into a large bowl, leaving the solids in the sieve, return the stock to the kettle, and boil it until it is reduced to about 10 cups. When the solids in the sieve are cool enough to handle, remove any turkey meat from the carcass and add it to the stock with carrots, crushed lightly, discarding the remaining solids. Add the tomatoes and bring the soup to a boil. Stir in the noodles, boil the soup, stirring occasionally, for 8 to 10 minutes, or until the noodles are tender, and stir in the parsley and salt and ground black pepper to taste. The soup may be made in advance, cooled completely, uncovered, and kept covered and chilled for 2 days or covered and frozen for 2 months. view less | |
| Turkey Pot Pie with Rosemary Roux | Christopher Ranch | Turkey Pot Pie with Rosemary Roux is made by melting the butter in a medium skillet over medium heat. Add the shallots and rosemary and cook, stirring often, until tender, 5 minutes. Stir in the flour and cook, stirring constantly, until the raw flour tas...view more Turkey Pot Pie with Rosemary Roux is made by melting the butter in a medium skillet over medium heat. Add the shallots and rosemary and cook, stirring often, until tender, 5 minutes. Stir in the flour and cook, stirring constantly, until the raw flour taste cooks off, about 3 minutes. Stir in the broth and wine until well combined, then slowly bring to a simmer. Cook until thickened, about 10 minutes. Season well with salt and pepper to taste. Place the turkey, peas and onions and carrots in a 2-quart casserole or deep-dish pie dish. On a lightly floured surface, roll out the dough to about 10 by 14 inches, then cut it to fit the pan you are using with about 1 inch extra all around. If you like, cut some of the scraps into shapes to decorate the top of the potpie. Pour the sauce into the casserole, then top with the pastry. Vent in a few places, then add any decorations, using a little water as glue, then brush the entire surface with the egg wash. Bake until the pastry puffs and reaches a deep golden brown and the inside is bubbly, 25-30 minutes. Serve hot, in shallow bowls. view less | |
| Turkey Surprise wrapped in Kale | Fruit d'Or | Turkey Surprise wrapped in Kale is made from kale, basmati rice, ground turkey, eggs, dried cranberries, garlic, green onion, and pepper. The stock is made from chicken stock. leeks, onion and basil leaves. | |
| Tuscan Bean Dip | Christopher Ranch | Tuscan Bean Dip is made by preheating the oven to 400 degrees. Lay bread on a baking sheet. Rub each slice with a clove of garlic and sprinkle with a pinch of salt; reserve garlic clove. Toast in oven until golden, about 8 minutes. Chop all garlic cloves....view more Tuscan Bean Dip is made by preheating the oven to 400 degrees. Lay bread on a baking sheet. Rub each slice with a clove of garlic and sprinkle with a pinch of salt; reserve garlic clove. Toast in oven until golden, about 8 minutes. Chop all garlic cloves. Cook garlic in the olive oil in a small skillet over medium-high heat, stirring, until it is golden, about 3 minutes. Pull skillet from heat; stir in rosemary and red pepper and cool slightly. Put beans, the 1 1/2 teaspoons salt, and all but 1 teaspoon of the rosemary oil in a food processor and process until smooth. Scrape puree into a serving bowl and drizzle with reserved rosemary oil. Serve with toasted baguette and, if desired, raw vegetables. view less | |
| Tuscan Grilled Veal Chops | Christopher Ranch | Tuscan Grilled Veal Chops is prepared by cutting one clove of garlic into slivers and insert a sliver into the meat, near the bone of each chop. Place chops in a large plastic resealable bag. In a bowl combine juniper, rosemary, fennel, apple cider, olive...view more Tuscan Grilled Veal Chops is prepared by cutting one clove of garlic into slivers and insert a sliver into the meat, near the bone of each chop. Place chops in a large plastic resealable bag. In a bowl combine juniper, rosemary, fennel, apple cider, olive oil and the remaining garlic minced. Season with salt and pepper. Pour the marinade over the chops and coat well. Place in the refrigerator and let marinate for 6 hours up to 24 hours. Preheat grill to 425°F. Bring pork chops to room temperature. Grill chops, until cooked turning once. About 25 minutes. view less | |
| Twice Baked Potatoes with Green Garlic | Christopher Ranch | Twice Baked Potatoes with Green Garlic are made by washing and poking a few holes in potatoes. Bake for 1 hour at 400 F. Prepare your garlic, herbs, and other ingredients. When potatoes are baked, slice a small lid in two of them. The third potato will be...view more Twice Baked Potatoes with Green Garlic are made by washing and poking a few holes in potatoes. Bake for 1 hour at 400 F. Prepare your garlic, herbs, and other ingredients. When potatoes are baked, slice a small lid in two of them. The third potato will be solely used as filling. With a spoon, carefully scrape out the potato into a bowl. Mash with the rest of your ingredients until smooth. Stuff the shells. Paint the remaining butter over the top and sides. Place back in the 400F oven and bake for 15-20 minutes. view less | |
| Two Belgians (Belgian Dubbel) | Briess Malt & Ingredients Co. | Full-bodied complex, satisfying Trappist-style ale. Displays a wide range of malt flavors alongside wonderful ester and phenol flavors produced by a Belgian-style yeast blend. (For complete brewing process see attachments) | |
| Universal Grain Bread | Abel & Schafer | This is a recipe for baking Universal Grain Bread using Universal Grain Mix and French Baguette Mix. | |
| Vanilla Pudding Pound Cake | Abel & Schafer | This is a recipe for baking Vanilla Pudding Pound Cake using Vanilla Pudding Pound Cake Mix. | |
| Vanilla Truffles | Peter's Chocolate | This is a recipe for Vanilla Truffles utilizing the products Peter's® Milk Chocolates Maridel™ and Peter's® Semisweet Chocolates Lenoir™ with heavy cream, invertase, and vanilla beans. | |
| Vegan Cake | Abel & Schafer | This is a recipe for baking a Vegan Cake using Good Nature Vegan Cake Mix. | |
| Vegan Chocolate Cake | Abel & Schafer | This is a recipe for baking Vegan Chocolate Cake using Good Nature Vegan Chocolate Cake Mix. | |
| Vegan Coconut Ice cream | MP Gokyo Food & Chemical Co., Ltd. | Clean and simple vegan coconut ice cream without emulsifier. GLYLOID 2A gives superior shape retention, fine ice crystals and good flavor release. | |
| Vegan Cream Cheese | MP Gokyo Food & Chemical Co., Ltd. | Smooth and creamy vegan cream cheese with GLYLOID® 3S, Tamarind seed gum. It works as a Locust bean gum replacement and for creating a smooth and creamy mouthfeel like real cream cheese. | |
| Vegan Silken Soy Puree Alfredo Sauce | Morinaga Nutritional Foods, Inc. | Alfred Sauce made with HD Silken Soy Puree has creamy texture and a rich taste, with lower calories and fat than other dairy additives. | |
| Vegetarian Chili | Christopher Ranch | Vegetarian Chili is made by In a slow cooker, combine all ingredients but the couscous, shredded cheese, cilantro and salt and pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Five to 10 minutes before serving (depending on temp...view more Vegetarian Chili is made by In a slow cooker, combine all ingredients but the couscous, shredded cheese, cilantro and salt and pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Five to 10 minutes before serving (depending on temperature of slow cooker) add couscous, cover and cook, until couscous is tender. Season, to taste, with salt and black pepper.Just before serving, top each serving with shredded cheese and cilantro. view less | |
| Veggie Panxo | Puratos | Veggie Panxo is a bread sandwich of portabella mushrooms, romaine lettuce, strawberries and sprouts that is flavored with Balsamic Vinaigrette. The bread is made with soaked corn & rice as well as bread flour. This formulation is created with the products...view more Veggie Panxo is a bread sandwich of portabella mushrooms, romaine lettuce, strawberries and sprouts that is flavored with Balsamic Vinaigrette. The bread is made with soaked corn & rice as well as bread flour. This formulation is created with the products O-Tentic Durum, Intens Melting and Extendo. view less | |
| Vienna Sponge Cake | Abel & Schafer | This is a recipe for baking Vienna Sponge Cake using Vienna Sponge Cake Mix. | |
| Warm Thanksgiving Salad of Clams, Mussels, and Mushrooms | Christopher Ranch | Warm Thanksgiving Salad of Clams, Mussels, and Mushrooms are made by putting In a large shallow wide pan, heat 2 tablespoons olive oil over medium heat. Add the thyme, shallots, and garlic. Add the wine and cover with a lid; then add the chicken stock and...view more Warm Thanksgiving Salad of Clams, Mussels, and Mushrooms are made by putting In a large shallow wide pan, heat 2 tablespoons olive oil over medium heat. Add the thyme, shallots, and garlic. Add the wine and cover with a lid; then add the chicken stock and re-cover. Place the clams and mussels in the pan and cover with the lid to steam them. It should take about 3 minutes for the clams and mussels to open. When they open, remove them from pan onto a flat tray and allow to cool. Increase the heat to reduce the remaining liquid in the pan by half and then turn off the heat. Remove the clams and mussels from their shells and return them to the reduced cooking liquid. Meanwhile, slice the mushrooms and heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add mushrooms and saute until golden brown. Season to taste with salt and pepper. Remove from heat and stir in the chopped chives. To serve, reheat the clams and mussels in the reduced cooking liquid. Divide among 4 deep bowls. On top of each, place a small pile of mushrooms. Toss the salad greens in walnut vinaigrette, and place a small bouquet of salad on top to complete. view less | |
| Watermelon Fizz Truffles | Peter's Chocolate | This is a recipe for Watermelon Fizz Truffles utilizing the products Peter's® Original™ White Chocolate and Peter's® Semisweet Chocolate Burgundy® with coconut oil, red oil based food coloring, oil soluble watermelon flavor, green cocoa butter, citric aci...view more This is a recipe for Watermelon Fizz Truffles utilizing the products Peter's® Original™ White Chocolate and Peter's® Semisweet Chocolate Burgundy® with coconut oil, red oil based food coloring, oil soluble watermelon flavor, green cocoa butter, citric acid, baking soda, and icing sugar. view less | |
| Westphalian Pumpernickel Bread | Abel & Schafer | This is a recipe for baking Westphalian Pumpernickel Bread using Westphalian Pumpernickel Mix. | |
| Wheat & Honey Bread | Abel & Schafer | This is a recipe for baking Wheat & Honey Bread using Wheat & Honey Bread & Roll Mix. | |
| Wheat & Honey Bread & Rolls | Abel & Schafer | This is a recipe for baking Wheat & Honey Bread & Rolls using Whole Grain Wheat & Honey 50% Base. | |
| Wheat Loaf | Puratos | Wheat Loaf is a whole wheat bread recipe that is simply scored, then dusted with flour and baked. This formulation is created with the products O-tentic Durum and Sapore Softgrain Amber Grain CL. | |
| Wheyless Cream Cheese – Quick by GDL 15% Fat, with Nutrilac® CH-7694 | Arla Foods Ingredients | Production of traditional cream cheese is very time-consuming. By using Nutrilac® CH-7694 it is possible to go from 16-20 hours production time to 20 minutes, and to produce a smooth and creamy product, in an easy way with a minimum of processing equipmen...view more Production of traditional cream cheese is very time-consuming. By using Nutrilac® CH-7694 it is possible to go from 16-20 hours production time to 20 minutes, and to produce a smooth and creamy product, in an easy way with a minimum of processing equipment. view less | |
| Wheyless Cream Cheese - Quick by GDL 25% Fat, with Nutrilac® CH-7694 | Arla Foods Ingredients | Nutrilac® CH-7694 enables the production of recombined cream cheese with a 20 minutes processing time. The processing involves three main steps; mixing, pasteurisation and homogenisation. A homogeniser is used, as the emulsification of fat, protein and w...view more Nutrilac® CH-7694 enables the production of recombined cream cheese with a 20 minutes processing time. The processing involves three main steps; mixing, pasteurisation and homogenisation. A homogeniser is used, as the emulsification of fat, protein and waterphase is essential for the structure of the cream cheese. view less | |
| Whiskey Milk Chocolate Truffle | Puratos | Whiskey Milk Chocolate Truffle is a whiskey, milk chocolate and dark chocolate truffle confection filled into truffle shells and then enrobed in melted chocolate. This formulation is created with the products Belcolade Cryst-O-Fil Lait, Chocolante Dark Se...view more Whiskey Milk Chocolate Truffle is a whiskey, milk chocolate and dark chocolate truffle confection filled into truffle shells and then enrobed in melted chocolate. This formulation is created with the products Belcolade Cryst-O-Fil Lait, Chocolante Dark Semisweet and Chocolante Milk. view less | |
| White Beans and Sun Dried Tomatoes | Christopher Ranch | White Beans and Sun Dried Tomatoes are made by mixing all ingredients except tomatoes and olives in 3-4 quart slow cooker. Cover slow cooker and cook on high for 4-6 hours or until beans are tender. Mash some of the white beans while in the crockpot to th...view more White Beans and Sun Dried Tomatoes are made by mixing all ingredients except tomatoes and olives in 3-4 quart slow cooker. Cover slow cooker and cook on high for 4-6 hours or until beans are tender. Mash some of the white beans while in the crockpot to thicken mixture. Stir in tomatoes and olives and cook 10 more minutes until thoroughly heated. Sprinkle each serving with Parmesan cheese. view less | |
| White Cake | Abel & Schafer | This is a recipe for baking White Cake using White Cake MIx. | |
| White Cherry | Briess Malt & Ingredients Co. | The tartness of the cherries complements the malt sweetness and spiciness of the yeast in this reddish hued, Belgian inspired, summer fruit beer. (For complete brewing process see attachments) | |
| White Chocolate and Dates | Puratos | White Chocolate and Dates is a bread that is indulgent and sweet tasting bread. This formulation is created with the products O-Tentic Durum and Chocolante White Chocolate Chips. | |
| White Chocolate, Banana and Coconut Bread Muffin | Puratos | White Chocolate, Banana and Coconut Bread Muffins are baked goods that are sweet muffins with coconut flakes, banana flavoring and chips as well as sweet white chocolate. This formulation is created with the products O-tentic Durum, Intens Short, Intens F...view more White Chocolate, Banana and Coconut Bread Muffins are baked goods that are sweet muffins with coconut flakes, banana flavoring and chips as well as sweet white chocolate. This formulation is created with the products O-tentic Durum, Intens Short, Intens Fresh 1-40 and Puraslim. view less | |
| White Chocolate Eggs | Peter's Chocolate | This is a recipe for White Chocolate Eggs utilizing the products Peter's® Original™ White Chocolate and Peter's® Semisweet Chocolates Commander® with heavy cream, raspberry concentrate, and invertase. | |
| White Chocolate Malt Truffles | Peter's Chocolate | This is a recipe for White Chocolate Malt Truffles utilizing the products Peter's® Milk Chocolates Ultra® and Peter's® Original™ White Chocolate with heavy cream, malted milk powder, dairy butter, and invertase. | |
| White Pan Breads | Puratos | White Pan Breads is a loaf of white bread that can be served sliced. This formulation is created with the products S500 Red, Sapore Panarome, Intens Fresh 1-40 and Intens Short. | |
| White Whole Wheat Loaf | Puratos | White Whole Wheat Loaf is a whole wheat flour based bran and germ bread. This formulation is created with the products Sapore Softgrain Amber Grain CL and O-Tentic Durum. | |
| Whole Blue Crabs New Orleans-Style | Christopher Ranch | Whole Blue Crabs New Orleans Style are made by bringing a large pot of lightly salted water to a boil. Add bouquet garni, crab boil, lemons, halved garlic, corn, and sausage. Add blue crabs and cover. Cook for 10 minutes or until crab is cooked through. I...view more Whole Blue Crabs New Orleans Style are made by bringing a large pot of lightly salted water to a boil. Add bouquet garni, crab boil, lemons, halved garlic, corn, and sausage. Add blue crabs and cover. Cook for 10 minutes or until crab is cooked through. In a small saute pan over medium heat, melt butter with the 3 peeled garlic cloves. Simmer the butter for 3 to 4 minutes. Remove from the heat and discard the garlic cloves. Remove the crabs, corn, and sausage from the crab boil and serve on newspaper, with butter sauce over top. view less | |
| Whole Garlic Appetizer | Christopher Ranch | Whole Garlic Appetizer is prepared by heating oil in skillet. Peel outer covering from garlic heads and take a 1/2-inch slice from top of each head, exposing meat of cloves but leaving heads intact. Saute garlic, onions, and peppercorns in oil for 3 minut...view more Whole Garlic Appetizer is prepared by heating oil in skillet. Peel outer covering from garlic heads and take a 1/2-inch slice from top of each head, exposing meat of cloves but leaving heads intact. Saute garlic, onions, and peppercorns in oil for 3 minutes. Add celery, carrots, rosemary, thyme, oregano, marjoram, coriander and basil. Saute for 5 minutes, stirring continuously. Add vinegar, wine, water, bay leaves and dry mustard. Simmer for 10 minutes. Stir in chilies and simmer for 3 minutes. Remove from heat. Strain, reserving garlic and 1 cup cooking liquid. Place garlic heads in flat baking dish. Pour reserved liquid over, cover and refrigerate. Serve cold as an appetizer for spreading on French bread rounds or crackers. view less | |
| Whole Grain 6 Cereal Bread | Abel & Schafer | This is a recipe for baking Whole Grain 6 Cereal Bread using Whole Grain 6 Cereal Base. | |
| Whole Grain Apple Muffin | Puratos | Whole Grain Apple Muffin is a whole grain creme cake muffin with a cinnamon flavor and chopped apple filling that is coated with sugar. This formulation is created with the products Tegral Satin Whole Grain Creme Cake and Fruitfil Chopped Apple Filling. | |
| Whole Grain Banana Fig Cake | Puratos | Whole Grain Banana Fig Cake is a whole grain cake that is flavored with banana concentrate and chopped figs and then glazed and decorated with dried figs and cinnamon. This formulation is created with the products Tegral Satin Whole Grain Creme Cake, Pura...view more Whole Grain Banana Fig Cake is a whole grain cake that is flavored with banana concentrate and chopped figs and then glazed and decorated with dried figs and cinnamon. This formulation is created with the products Tegral Satin Whole Grain Creme Cake, Puraslim Key Mix, Puraslim and Harmony Sublimo Neutra. view less | |
| Whole Grain Batard | Puratos | Whole Grain Batard is a rounded baguette shaped bread that is scored and floured before the bread is baked. This formulation is created with the products Sapore Softgrain Multigrain, O-Tentic Origin and Sapore Rigoletto. | |
| Whole Grain Boule | Puratos | Whole Grain Boule is a boule shaped whole grain bread. This formulation is created with the products Sapore Softgrain Wheat, O-Tentic Origin and Sapore Rigoletto. | |
| Whole Grain Chocolate Chip Cookie | Puratos | Whole Grain Chocolate Chip Cookie is a chocolate chip cookie recipe that is made of whole wheat flour and dark chocolate chips. This formulation is created with the products Tegral CL Whole Grain All Purpose Cookie Base and Chocolante Dark. | |
| Whole Grain Country Bread (Whole Grain Country Base) | Abel & Schafer | This is a recipe for baking Whole Grain Country Bread using Whole Grain Country Base. | |
| Whole Grain Country Bread (Whole Grain Country Mix) | Abel & Schafer | This is a recipe for baking Whole Grain Country Bread using Whole Grain Country Mix. | |
| Whole Grain Marathon Bread | Abel & Schafer | This is a recipe for baking Whole Grain Marathon Bread using Whole Grain Marathon Mix. | |
| Whole Grain Muffin with Cranberries | Puratos | Whole Grain Muffin with Cranberries is a muffin that contains cranberries based in cake mix. This formulation contains the products Tegral Satin Whole Grain Creme Cake, Puraslim, and Puraslim Key Mix. | |
| Whole Grain Muffins | Abel & Schafer | This is a recipe for baking Whole Grain Muffins using Natural Whole Grain Fiber Muffin Mix. | |
| Whole Grain Oatmeal Raisin Cookie | Puratos | Whole Grain Oatmeal Raisin Cookie is a cookie recipe that contains cinnamon, rolled oats, raisins and molasses. This formulation is created with the products Tegral CL Whole Grain All Purpose Cookie Base and Sapore Softgrain Amber Grain CL. | |
| Whole Grain Wheat & Honey Bread (Whole Grain Wheat & Honey Mix) | Abel & Schafer | This is a recipe for baking Whole Grain Wheat & Honey Bread with Whole Grain Wheat & Honey Mix. | |
| Whole Grain Wheat & Honey (Whole Grain Wheat & Honey 50%) | Abel & Schafer | This is a recipe for baking Whole Grain Wheat & Honey 50% Bread using Whole Grain Wheat & Honey 50%. | |
| Whole Wheat Bread | Abel & Schafer | This is a recipe for baking Whole Wheat Bread using Whole Wheat Bread Mix. | |
| Whole Wheat Bread | Puratos | Whole Wheat Bread is a simple whole wheat bread with no decoration that is made of whole wheat flour. This formulation is created with the products S500 Red, Intens Fresh 1-40, Sapore Aida, Sapore Softgrain Wheat and Puraslim. | |
| Whole Wheat Loaf | Puratos | Whole Wheat Loaf is a bread loaf made with whole grain flour and honey and dusted with flour and scored before baking. This formulation is created with the products Sapore Softgrain Amber Grain CL and O-tentic Durum. | |
| Whole Wheat Pasta with Roasted Vegetables | American Italian Pasta Company | This vegetable-rich dish combined with whole-wheat pasta is one example of how Italian cuisine is hearty and nutritious at the same time. It’s also perfect for vegetarians. | |
| Whole Wheat Pavé | Puratos | Whole Wheat Pavé is a bread made out of rye flour that can be cut into any desired shape. This formulation is created with the products Sapore Softgrain Rye CL, O-tentic Origin and Sapore Rigoletto. | |
| Whole Wheat Spaghetti with Green Garlic and Fried Egg | Christopher Ranch | Whole Wheat Spaghetti with Green Garlic and Fried Egg (Refer to Formulation). | |
| Whole Wheat Toast Bread | Puratos | Whole Wheat Toast Bread is a bread made out of whole wheat flour and honey that is shaped into a loaf and enrobed in grain and seed mixture and placed in a pre-sprayed loaf pan. This formulation is created with the products Sapore Softgrain Sweet 5 Grain,...view more Whole Wheat Toast Bread is a bread made out of whole wheat flour and honey that is shaped into a loaf and enrobed in grain and seed mixture and placed in a pre-sprayed loaf pan. This formulation is created with the products Sapore Softgrain Sweet 5 Grain, Sapore Panarome and S500 Green A+. view less | |
| Whole-Wheat & Coconut Muffins | Connecticut Coconut Company | This is a recipe for Whole-Wheat & Coconut Muffins utilizing the product Coconut Flour and Organic Virgin Coconut Oil with lukewarm water, eggs, honey, applesauce, vanilla, whole-wheat flour, baking powder, and salt. | |
| Whole-Wheat Coconut Pancakes | Connecticut Coconut Company | This is a recipe for Whole-Wheat Coconut Pancakes utilizing the products Organic Virgin Coconut Oil and Coconut Flour with whole-wheat flour, salt, baking powder, egg, lukewarm water, and applesauce. | |
| Wholewheat with Walnuts and Raisins | Puratos | Wholewheat with Walnut and Raisins is a fruit and nut bread that has a multi-grain base. This formulation is created with the products O-tentic Durum and Sapore Softgrain Multigrain. | |
| Wild Mushroom Risotto | Christopher Ranch | Wild Mushroom Risotto is made by saoking the dried porcini in the boiling water for 30 minutes. Drain, reserving 3/4 cup of the soaking liquid. Chop mushrooms and set aside. In a medium-sized skillet, heat the oil over medium heat. Add the shallots and g...view more Wild Mushroom Risotto is made by saoking the dried porcini in the boiling water for 30 minutes. Drain, reserving 3/4 cup of the soaking liquid. Chop mushrooms and set aside. In a medium-sized skillet, heat the oil over medium heat. Add the shallots and garlic and cook until fragrant and slightly softened, about 1 minute. Transfer shallots and garlic to a 3 1/2-4-quart slow cooker. Add rice, stirring to coat with oil. Stir in all the mushrooms, the reserved soaking liquid, stock, wine, thyme and salt. Cover and cook on high for about 2 hours, until all liquid is absorbed. About 5 minutes before the end of cooking time, stir in the cheese and parsely and season with pepper. To serve, spoon the risotto into shallow bowls and serve hot. view less | |
| Wild Mushrooms with Sherry, Shallots, and Parsley | Christopher Ranch | Wild Mushrooms with Sherry, Shallots, and Parsley are made by heating a large saucepan over medium heat. Add a glug of olive oil and the shallots. Sprinkle with salt and sauté until transluscent. Add the garlic and sauté, stirring often, for one more minu...view more Wild Mushrooms with Sherry, Shallots, and Parsley are made by heating a large saucepan over medium heat. Add a glug of olive oil and the shallots. Sprinkle with salt and sauté until transluscent. Add the garlic and sauté, stirring often, for one more minute, Toss in the mushrooms and sprinkle with more salt to release their liquids. Sauté the mixture for 5 more minutes. Remove the pan from the heat and add the sherry. Return to a high heat and cook until the liquid is gone. Toss in the lemon juice and parsley and sauté one minute more until the mushrooms begin to caramelize. Adjust the seasoning with more salt and freshly ground black pepper. Serve immediately. view less | |
| Wilted Spinach with Garlic and Oil | Christopher Ranch | Wilted Spinach with Garlic and Oil is made by heating a skillet over medium heat. Add oil and garlic. Saute garlic in oil 2 or 3 minutes. Add spinach to the pan in stages. Fill the pan with leaves and turn leaves in warm oil until they wilt. Add more spin...view more Wilted Spinach with Garlic and Oil is made by heating a skillet over medium heat. Add oil and garlic. Saute garlic in oil 2 or 3 minutes. Add spinach to the pan in stages. Fill the pan with leaves and turn leaves in warm oil until they wilt. Add more spinach to the skillet and repeat the process until all of the spinach is incorporated. Season the wilted spinach with salt and pepper and nutmeg, then serve. view less | |
| Wine and Garlic Marinade | Christopher Ranch | Wine and Garlic Marinade is prepared by combining all of the top ingredients in a small bowl and marinate Beef or Lamb in the mixture for at least 4 hours before grilling or over night. Makes about 1 1/4 cups enough for 4 to 6 servings of meat. Grill with...view more Wine and Garlic Marinade is prepared by combining all of the top ingredients in a small bowl and marinate Beef or Lamb in the mixture for at least 4 hours before grilling or over night. Makes about 1 1/4 cups enough for 4 to 6 servings of meat. Grill with Mesquite or Pecan wood view less | |
| Wine BBQ Sauce | Christopher Ranch | Wine BBQ Sauce is best if prepared the day before. In a large glass jar or bowl mix all ingredients, cover tightly and let stand overnight at room temperature. Use as a basting sauce for beef, pork, lamb, poultry, fish or game. This sauce also can be used...view more Wine BBQ Sauce is best if prepared the day before. In a large glass jar or bowl mix all ingredients, cover tightly and let stand overnight at room temperature. Use as a basting sauce for beef, pork, lamb, poultry, fish or game. This sauce also can be used as a marinade before barbecuing. view less | |
| Wine Gum using PERFECTAGEL™ 928 | AVEBE | Formulation for Wine Gum using PERFECTAGEL™ 928. | |
| Wine Gum using PERFECTAMYL™ GEL MB | AVEBE | Formulation for Wine Gum using PERFECTAMYL™ GEL MB. | |
| Wine Marinated Brisket | Christopher Ranch | Wine Marinated Brisket is prepared by preheating oven to 325 degrees F. Combine wine, soy sauce, grated onion, celery, and garlic in a large heavy-duty zip-top freezer bag large enough to accommodate the brisket. Add the brisket to the bag, squeeze out th...view more Wine Marinated Brisket is prepared by preheating oven to 325 degrees F. Combine wine, soy sauce, grated onion, celery, and garlic in a large heavy-duty zip-top freezer bag large enough to accommodate the brisket. Add the brisket to the bag, squeeze out the air, seal, and refrigerate 3 to 4 hours, turning occasionally. Remove brisket and place fat-side up in a roasting pan or Dutch oven. Spread sliced onions around brisket and cover with half the marinade. Reserve remaining marinade. Cover tightly with heavy foil or a lid. Bake 3 hours, until tender. Check midway during roasting time and add more marinade if needed to keep brisket from drying out. When done, remove brisket from oven and let rest 15 minutes. Carve slices against the grain and place on serving platter. Cover slices with pan juices and cooked onions to serve. view less | |
| Winegrower Style Steak | Christopher Ranch | Winegrower Style Steak is made by bringing steaks to room temperature. (Let them sit out on the counter for an hour.) Cut off excess fat from around steak. Finely chop shallots, onion, and anchovies. Place in bowl and reserve. Melt butter in large frying...view more Winegrower Style Steak is made by bringing steaks to room temperature. (Let them sit out on the counter for an hour.) Cut off excess fat from around steak. Finely chop shallots, onion, and anchovies. Place in bowl and reserve. Melt butter in large frying pan (cast-iron skillet would be ideal) over medium-high heat until very hot. Salt and pepper steak on both sides, then place in pan. Cook steak for 6 minutes on each side for rare, 8 minutes on each side for medium rare. (Cooking time will vary depending on the size and thickness of each steak.) When done, life meat from pan and keep warm (in a warm oven, for example) while making sauce. Stir chopped onion mixture into pan and cook for about 5 minutes, or until onions soften and start to brown. Stir in wine, bring to boil; boil for 1 to 2 minutes or until sauce thickens slightly; add salt and pepper if needed. Serve steak on hot platter and slice it at table with sauce on side; or slice meat, spoon a little sauce onto each dinner plate, place slices of steak on top, and serve with any extra sauce on side. view less | |
| Winter Salad of Russet Apple, Pomegranate, and Pecans | Christopher Ranch | Winter Salad of Russet Apple, Pomegranate, and Pecans is made by In a very small saucepan, bring apple cider vinegar to a boil. Pour over julienne shallots and allow to cool to room temperature. Mix in grape seed oil and set aside. Reserve about ¼ cup of ...view more Winter Salad of Russet Apple, Pomegranate, and Pecans is made by In a very small saucepan, bring apple cider vinegar to a boil. Pour over julienne shallots and allow to cool to room temperature. Mix in grape seed oil and set aside. Reserve about ¼ cup of the pomegranate seeds and crush the rest to extract the juice. Pour off the juice into a wide, shallow bowl and place in microwave. Microwave on high for three minutes, then scrape down sides with a spatula a stir slightly. Juice will be reducing and thickening. Microwave, one minute at a time, checking consistency between each minute until juice is consistency of maple syrup. Cool. In a bowl, toss together the apple, reserved pomegranate seeds, celery, and shallots and some of the apple cider marinade. Season with salt and pepper and add more vinaigrette if needed. Add pecans, toss and mound onto a plate. Drizzle with pomegranate reduction and serve. view less | |
| Winter’s Night Dry Stout | Briess Malt & Ingredients Co. | The unique woody, dry character of the Extra Special Malt make this stout as dark, dry and crisp as a winter’s night. (For complete brewing process see attachments). | |
| Wit or Witout | Briess Malt & Ingredients Co. | Refreshing light, tangy... it’s summer ... it’s WIT! With it you are equipped to relax in the heat of summer, without it you may find yourself anticipating the cooler days of fall. (For complete brewing process see attachments). | |
| Worcestershire Sauce | Christopher Ranch | Worcestershire Sauce is made by combining the oil, onions and jalapenos in a large stockpot over a high heat. Saute for 2 to 3 minutes or until slightly soft. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, ...view more Worcestershire Sauce is made by combining the oil, onions and jalapenos in a large stockpot over a high heat. Saute for 2 to 3 minutes or until slightly soft. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water and horseradish. Bring to a boil. Reduce the heat and simmer, stirring occasionally for about 6 hours or until the mixture barely coats a wooden spoon. Strain. Store in a tightly sealed container in the refrigerator for up to 2 weeks or preserve in hot sterilized jars, following manufacturers instructions view less | |
| Wurzelbrot | Abel & Schafer | This is a recipe for baking Wurzelbrot using Wurzelbrot 20% Base. | |
| Wurzelbrot 20% Base | Abel & Schafer | Wurzelbrot 20% Base is a bread base that is characterized as a special blending of flours and malts. | |
| Yellow Cake | Abel & Schafer | This is a recipe for baking a Yellow Cake using Good Nature Yellow Cake Mix. | |
| Yellow Cake (Whole Grain Good Nature Yellow Cake Mix) | Abel & Schafer | This is a recipe for baking Yellow Cake using Whole Grain Good Nature Yellow Cake Mix. | |
| YO-Ice Cream With Nutrilac®QU-7611 and IC-1590 | Arla Foods Ingredients | YO-Ice Cream with Nutrilac®QU-7611 and IC-1590 will inspire you with new ways of producing a fresh tasting yoghurt ice cream. Frozen yoghurt is a frozen dessert containing yoghurt or other dairy products. It is slightly more tart than ice cream as well as...view more YO-Ice Cream with Nutrilac®QU-7611 and IC-1590 will inspire you with new ways of producing a fresh tasting yoghurt ice cream. Frozen yoghurt is a frozen dessert containing yoghurt or other dairy products. It is slightly more tart than ice cream as well as lower in fat. Frozen yoghurt is a refreshing, tangy dessert that combines the flavours and textures of ice cream and sherbet. view less | |
| Yoghurt Mousse with Live Culture - Gelatine Free (Formulation #F-AN-04515-01) | CP Kelco | A gelatine free yoghurt mousse or topping with 6-8% milk fat, containing live organisms, can be produced by adding GENU® texturizer type YA-100 prior to fermentation. | |
| Yogurt and Garlic Marinade | Christopher Ranch | Yogurt and Garlic Marinade is prepared by combining all ingredients. Store in the refrigerator in an airtight container before cooking. | |
| Yogurt Coffee Cake Muffin | Puratos | Yogurt Coffee Cake Muffin is a cinnamon flavored muffin that is baked with cinnamon chips and topped with streusel. This formulation is created with the product Tegral Satin Supreme Yogurt Creme Cake. | |
| Yogurt Garlic Sauce | Christopher Ranch | Yogurt Garlic Sauce is prepared by mixing yogurt lemon juice, garlic and salt. Mix will. Serve immediately or cover and refrigerated for up to 5 days. | |
| Yogurt Mousse with Live Culture, Gelatin Free (Formulation #DF-9406) | CP Kelco | This formulation produces a gelatin free yogurt mousse with approximately 3.5% milk fat, containing live organisms, can be produced by adding KELCOGEL® LT100 gellan gum prior to fermentation. KELCOGEL® LT100 and SIMPLESSE 100 provide texture, creaminess a...view more This formulation produces a gelatin free yogurt mousse with approximately 3.5% milk fat, containing live organisms, can be produced by adding KELCOGEL® LT100 gellan gum prior to fermentation. KELCOGEL® LT100 and SIMPLESSE 100 provide texture, creaminess and support foam formation. view less | |
| Yogurt Smoothie | Connecticut Coconut Company | This is a recipe for Yogurt Smoothie utilizing the product Organic Virgin Coconut Oil with vanilla yogurt, fruit juice, and fruit. | |
| Zebra Cake | Puratos | Zebra Cake is striped cake that contains white cake mix and red velvet cake mix. This formulation contains the products Tegral Satin Creme Cake mix and Tegral Satin Red Velvet Satin Creme Cake. | |
| Zucchini, Mediterranean Style | Christopher Ranch | Zucchini, Mediterranean Style is made by in a wide frying pan, combine the oil, onion, and garlic. Cook, stirring occasionally, over moderately low heat until onion is soft, do not brown. Add celery, green pepper, and oregano, and cook until vegetables ar...view more Zucchini, Mediterranean Style is made by in a wide frying pan, combine the oil, onion, and garlic. Cook, stirring occasionally, over moderately low heat until onion is soft, do not brown. Add celery, green pepper, and oregano, and cook until vegetables are just tender, stir occasionally. Remove from heat, cover when cool. Split zucchini lengthwise in halves. Drop into 2 quarts rapidly boiling salted water and cook, uncovered for 3 minutes after boiling resumes, drain. (If you want to cook the zucchini ahead, immerse in cold tap water, drain when cool, cover and chill). When ready to serve, add 3 tbsp water to onion mixture and cook, stirring, over moderate heat until simmering. Add zucchini and mix gently until heated. Salt to taste and remove garlic, if you wish. view less | |
| Zucchini with Garlic & Chili Flakes | Christopher Ranch | Zucchini with Garlic & Chili Flakes is prepared by first washing the zucchini, trimming off the stem ends, and cutting them into 1/2-inch slices. Place them on a steamer rack in a large saucepan that has a tight-fitting lid. Add about an inch of water, co...view more Zucchini with Garlic & Chili Flakes is prepared by first washing the zucchini, trimming off the stem ends, and cutting them into 1/2-inch slices. Place them on a steamer rack in a large saucepan that has a tight-fitting lid. Add about an inch of water, cover, and cook over high heat for 8 minutes, until almost fork tender. Heat the olive oil in a skillet over medium heat and sauté the garlic, chili flakes, salt, and pepper for about 1 minute. Drain the zucchini and add to the skillet. Cover, reduce heat to low and cook about 5 to 6 minutes, tossing frequently to coat all sides with the oil and seasonings. Serve immediately. view less | |
| Zuppe di Pesce | Christopher Ranch | Zuppe di Pesce is made by heating olive oil in an enamel cast iron dutch oven over medium heat. Add the sausage and brown. Add the swordfish and sear for 2 minutes per side. Add garlic, shallot and jalapeño and sweat for 1 minute. Deglaze with wine and st...view more Zuppe di Pesce is made by heating olive oil in an enamel cast iron dutch oven over medium heat. Add the sausage and brown. Add the swordfish and sear for 2 minutes per side. Add garlic, shallot and jalapeño and sweat for 1 minute. Deglaze with wine and stock and bring to simmer. Add tomatoes, clams and mussels and bring to simmer. Cover and let cook for 5 minutes. Add the juice of 1 lemon and the zest. Remove from heat, add the herbs and serve right from the Dutch oven with Crostini. view less |
