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BBQ Pulled Pork

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Recipe courtesy of Aquarian Caterers

Serves 6 People

5Lb Boneless Pork Loin

2 Tablespoons – BD Ground Chipotle

2 Tablespoons – BD Chili Seasoning

1 Tablespoon – BD Garlic Powder

3 BD Bay Leaves

2 Tablespoons Kosher Salt

1 16oz. Box Chicken Broth

1 Cup of your favorite BBQ Sauce

1 – Chopped Onion

In a small bowl add all the dry ingredients. Rub dry mix all over pork to coat fully. Chopped Onion into chunky pieces. Place onion on the bottom of crock pot. Place pork on top of onions, add the Bay leaves and the chicken broth. Cover and cook on high for 5 hrs. When fork tender, take pork out of pot and with 2 forks start to shred the meat. Place the meat back into the pot and add the BBQ sauce. Serve on crusty rolls with coleslaw!

Cherry and Red Wine Braised Brisket

From Aquarian Caterers of Newtown

Ingredients:

5lb Brisket trimmed – leave a layer of fat on one side

2 Sliced Onions

1 Cup BD Provisions Dried Cherries (Bin 1083)

4 Sprigs of Rosemary

2 Cloves Garlic

2 Cups Dry red Wine

½ Box of Chicken Broth

BD Provisions Extra Virgin Olive Oil

Salt and Pepper

 

Let brisket come to room temperature for 20 minutes. After salt and pepper generously both sides. In a Dutch oven or cast iron pan. Add olive oil to coat the bottom of the pan. Let pan get smoky hot. Place the brisket in the pan and leave it for a few minutes. You want to get a good crusty sear before you turn it over and repeat. After both sides are browned. Take the meat out of the pan and add onions and sauté for a few minutes. Add all the rest of the ingredients and place the meat back into the pot. Cook in the over covered at 325’ for 4-41/2 hrs. Or until tender. The juices and dried cherries will make a lovely pan sauce. Rest brisket before slicing across the grain.

Serves 8-10

Oven Roasted Chicken

Ingredients:

1 whole chicken

1 spice packet

1/2 cup of BD Provisions Garlic Olive Oil

Cooking instructions:

Preheat oven to 350 degrees

Make paste with spice packet and ½ cup of BD Provisions Garlic Olive oil.

Between skin and meat of chicken, coat with the paste. Cook chicken 20 minutes per pound of chicken. Cover chicken until last 1 hour of cooking time. At last hour, take off cover and continue to cook in oven. Can throw carrots, potatoes, onions and celery in bottom of pan last hour of cooking as well if wish.

Serves 6

Red Lentil Turkey Vindaloo Stew

Ingredients:

2 Cups – BD Red Lentils (Bin 1027)

3 Large Sweet Potato Chopped in medium cubes

½ Vidalia onion Chopped

3 Carrots Chopped

3 BD Bay leaves

2 Tablespoons BD Garlic Olive Oil

2 Tablespoons BD Vindaloo Curry Spice

½ Bunch Chopped Cilantro

1-2 16oz boxes of Chicken stock or Veggie Stock

Chopped Left over Holiday Roasted Turkey or Turkey Tenderloins cut into cubes

Salt to taste

 

In a large heavy bottom pot add garlic oil and chopped onion, carrot and sweet potato. Sautee until slightly soft. Add the Vindaloo seasoning to the veggies. Cook for 2 minutes stirring constantly. Add the red lentils to the pot and stir. Add chopped Turkey.  Next add the broth to the pot. The lentils will absorb into the lentils as they cook down. Start with 1 box of stock and keep adding more as the lentils absorb the liquid. After you use the 2 boxes of stock if more liquid is needed add water to loosen up the stew if needed. Add salt to taste and the bay leaves and simmer on low for 45 minute.

Serves 6

Cucumber Dill Dip

Ingredients: Cane Sugar, Maltodextrin, Dried Onion, Sea Salt, Citric Acid (acidifier), Corn Starch, Dill Weed, Salt, Parsley, Silicon Dioxide (flow agent), Dried Garlic.
Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat.

8 oz. Sour Cream
1/4 cup Cucumber Dill Dip Mix

Mix together well.
Refrigerate for 30 or more minutes.
Serve.

Dutch Potato Salad

Ingredients in Mix: Raw Cane Sugar, Cane Sugar, Dried Onion, Maltodextrin, Sea Salt, Vinegar Powder (maltodextrin, white distilled vinegar, and modified food starch), Mustard Flour, Dried Celery, Citric Acid (acidifier), Guar Gum, Celery Seed, Canola Oil, Natural Colors, Black Pepper, Ascorbic Acid (preservative).
Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat.

Made with Bioengineered Ingredient(s).

You will need:
4 Cups Cooked Potatoes – Diced (Russet potatoes, boiled in the skin,
then peeled & diced are preferred).
1/2 cup mayonnaise
1/2 cup Dutch Potato Salad Mix
1/4 cup water
2-4 hard boiled eggs – peeled and diced (optional).

Instructions:
1. Cook, then peel and dice the potatoes. Cool them well.
2. Mix the water, mayonnaise and Dutch Potato Salad Mix till smooth.
3. Fold the eggs and potatoes into the dressing.
Cover and refrigerate overnight.

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Amish Macaroni Salad

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Ingredients in mix: Raw Cane Sugar, Cane Sugar, Dried Onion, Maltodextrin, Sea Salt, Dehydrated Carrots, Vinegar Powder (maltodextrin, white distilled vinegar, and modified food starch), Mustard Flour, Dried Red Bell Peppers, Dried Celery, Citric Acid (acidifier), Dried Green Bell Peppers, Guar Gum, Celery Seed, Canola Oil, Natural Colors, Black Pepper, Ascorbic Acid (preservative).
Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat.

Made with Bioengineered Ingredient(s).

You will need:

1 LB Elbow Macaroni
2 cups Mayonnaise (16oz)
1 cup water
1 cup Amish Macaroni Salad Mix
3-4 Hard Boiled Eggs – peeled and chopped (optional)

Instructions:
1. Mix mayonnaise, water, and Amish Macaroni Mix together and set aside.
2. Cook macaroni in boiling water; cool well under cold water; drain well.
3. Fold the drained macaroni & egg into the dressing, cover and refrigerate
overnight.

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Buckeye Blondies- From Chef Lauren Braun Costello

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Ingredients:

1 cup unsalted butter, melted 

1½ cups brown sugar tightly packed

¼ cup sugar

2 large eggs + 1 egg yolk

1 tablespoon vanilla extract

2½  cups all-purpose flour

1 tablespoon cornstarch

½ teaspoon baking powder

1 teaspoon salt

1 cup miniature buckeyes

¼ cup confetti sprinkles, optional

Instructions:

1. Preheat the oven to 350°F. Line the baking pan with parchment paper so that is comes up all four sides. Set aside.

2. Combine the melted butter and sugars in a large bowl. Add the whole eggs and yolk plus the vanilla extracted mix well. Set aside.

3. Whisk together the flour, cornstarch, baking powder, and salt in a small bowl.

4. Mixing on low speed, gradually ad the dry ingredients to the wet ingredients until completely combined.

5. Spread the batter into the prepared pan, using your hands to press and spread the batter evenly into the pan. Top with the buckeyes and sprinkle with sprinkles (see photos).

6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before cutting into squares or rectangles.

Store in an airtight container at room temperature for up to one week.

Makes 16 servings.

Sugar Cookie Mix

Sugar Cookie Mix

Ingredients:

Enriched Bleached Flour (bleached wheat flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), Sugar, Vegetable Shortening([contains one or more of the following: Canola and/or Palm Oil] with TBHQ [preservative]). Contains 2% or less of each of the following: Whey, Salt, Whole Egg, Corn Starch, Butter (cream, salt), Leavening (baking soda), Nonfat Milk, Soy Lecithin, Natural and Artificial Flavor, Sodium Caseinate, Palm Oil, Yellow 5, Yellow 6, BHT. Allergens: Milk, Soy, and Egg.

You will need to add:

5 tbsp. cold water

Instructions:

Combine 3 cups mix (If you bought the sugar cookie mix premade, it will contain 3 cups) with the water. Mix 30 seconds on low speed and scrape bowl and blades. Mix another 30 seconds on low. Drop by tablespoon on greased cookie sheet. Bake at 375 for 15-16 minutes or until golden brown. Remove from
cookie sheet while warm and cool on rack.
Yield: 18 (3 inch) cookies

If you are adding sprinkles, you will want to add them before you bake. Try brushing the raw cookie with milk or a mix of an egg white and water to make the sprinkles adhere better.

Chocolate Chip Cookie Mix

Chocolate Chip Cookies

Ingredients:

1 egg
5 tbsp. butter or margarine (softened)
3 cups Chocolate Chip Mix (Bin 1005)

Recipe:

Combine ingredients and blend on low speed until stiff.
Drop by tablespoons onto an
ungreased cookie sheet 3-4 inches apart.
Bake at 375 for 8-10 minutes.
Cool 2 minutes before removing from cookie sheet.


Yield: 18 (3 inch) cookies

Chocolate Chip Muffins:

Ingredients:

2 eggs
2/3 cups milk
2 ½ cups BD Provisions Chocolate Chip cookie mix (Bin 1005)
1 Tablespoon BD Provisions Extra Virgin Olive Oil

Recipe:

Preheat oven to 350 degrees F.
Using a muffin tin, line 10 tins with muffin paper cups.  In the last 2 tins, fill half way with water.
Mix together eggs, milk and olive oil.
Add 2 ½ cups BD Provisions Chocolate Chip cookie mix to the above wet ingredients.
Stir until combined.  Fill 10 of the muffin tins with prepared mixture.
Bake for 20 minutes.  Remove from oven, let rest 5 minutes before serving.

Yields 10 muffins

Natural Swiss-Style Muesli

1/2 cup Muesli

1/4 cup boiling water

To serve Hot: Mix muesli into boiling water; cover and let stand 10 minutes.

For topping on sweet bread or cake: Mix 1/2 cup muesli to 1/4 cup boiling water and let stand 30 minutes.

1)Traditionally served cold w/ freshly chopped or ground apples.

2)Excellent w/milk, cream or fresh yogurt.

3)Can be sweetened w/honey, molasses or the sugar of your choice.

Serves 1

Very Berry Antioxidant Muesli- Bin 1110

1/2 cup Muesli (Bin 1110)

1/4 cup boiling water

To serve hot: Mix muesli into boiling water; cover and let stand 10 minutes.

For topping on sweet bread or cake: Mix 1/2 cup muesli to 1/4 cup boiling water; cover and let stand 30 minutes.

1.)Traditionally served cold with freshly chopped or ground apples.

2.) Excellent with milk, cream or fresh yogurt.

3.) Can be sweetened with honey, molasses, or the sugar of your choice, but is quite good with no sweetener added.

Serves 1

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Blueberry Muffin Mix- Bin 1004

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Ingredients

4 cups of Blueberry Muffin Mix (Bin 1004)

1 cup cool water

optional- blueberries (fresh or canned/drained)

Instructions:

Blend the mix and water for 30 seconds on low speed* with paddle. Continue mixing on low for 1 minute. You can also mix by hand.

Fold in blueberries.

Portion batter into well-greased or paper lined muffin cups. Fill cups approximately 2/3 full.

Bake at 400 degrees F in full conventional oven or 350 degrees F in a convection ovens, 15-20 minutes.

Yields approximately 12 muffins

Blueberry Muffin In a Mug

Ingredients:

½ cup Blueberry Muffin mix

3 Tablespoons water

Instructions:

Mix together muffin mix and water in a mug. Optional- add additional fresh blueberries.

Microwave for 3 minutes.  Let cool and enjoy.