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Chicken
Recipes
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Chicken Pot Pie |
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Serves 4 |
1 cup sliced carrots
1/4 cup pearl onions
1/2 cup diced celery
1 pkt. Swiss Chicken Gravy
1/2 cup milk
2 cups diced chicken meat
4 pieces Puff Pastry Squares |
Cook carrots, onions and celery in salted boiling water
until soft. Prepare the Swiss Gravy Mix as stated on the
package. Add milk and bring to a boil again. Add cooked
vegetables to the chicken and cook until heated thoroughly.
Prepare Puff Pastry as indicated on the package. Divide into four
bowls and top with the cooked pastry squares. |
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Chicken Oscar |
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Serves 4 |
1 T. oil
4 skinless chicken breast
steamed asparagus
crab meat
1 pkt. Swiss Chicken Gravy |
Heat 1 tablespoon oil in skillet and saute 4 skinless chicken
breast for approx. 5 minutes per side. Remove from skillet and
put breast on plated. Top with steamed asparagus and crab
meat, pour Swiss Gravy over top and serve. Also serve with
mashed potatoes or rice if desired. |
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Chicken
A La King |
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Serves 4 |
4 Pastry Shells
1 cup frozen peas
1 cup sour cream
1-2 oz. jar diced pimento
1 lb. diced chicken meat
1 pkt. Swiss Chicken Gravy Mix |
Prepare the pastry shells as directed. Prepare the
Swiss
Gravy Mix as stated on the package. When the gravy
comes to a boil; add the chicken and pimentos. Add
sour cream and cook until heated thoroughly. Add peas and spoon over
pastry shell. |
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Chicken
Marsala |
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Serves 4 |
3 8oz chicken breast
8 oz. sliced mushrooms
2 oz. flour
3 oz. butter
16 oz. chicken stock
(can enhance chicken stock with Swiss Chicken Base to taste)
3 T. Swiss Mushroom Base
3 oz. Marsala wine (sweet) |
Brown chicken breast on one side. Turn over and
place in
400-degree oven. In a seperate pan melt butter then whisk in
flour. Cook for 2 minutes, and then whisk in
chicken stock and Swiss Mushroom Base. Remove chicken. Place
chicken in a saucepan with the mushrooms
and saute. Then deglaze with Marsala. Add sauce. When it
comes to a boil ladle over chicken breast and serve. |
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Chicken
Vegetable Soup |
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Serves 4 |
1 medium carrot peeled and diced
1 medium onion diced
2 ribs celery diced
1 cup frozen peas
1 cup shredded cabbage
2 cups cooked chicken meat diced
5 cups unseasoned chicken stock
3 T. Swiss Chicken Base
1 bay leaf
pepper to taste |
Saute carrot, onion and celery in oil until they are
soft. Add water and Swiss Chicken Base. Bring to a boil and
simmer for 20 minutes or until vegetables are cooked through. Add
frozen peas and chicken meat. |
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Chicken
Vegetable Soup |
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With Wild Rice |
Serves 4 |
1 medium carrot peeled and diced
1 medium onion diced
3 ribs celery diced
2 cups cooked chicken meat diced
6 cups unseasoned chicken stock
4 T. Swiss Chicken Base
1 bay leaf
2 cups cooked wild rice
pepper to taste |
Saute carrots, onion and celery in oil until they are
soft.
Add water and Swiss Chicken Base. Bring to a boil and simmer for 20
minutes or until vegetables are cooked
through. Add chicken meat. Add 2 cups wild rice. |
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Chicken
Seasoning |
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Roast Chicken / Provencale Style |
Serves 4 |
2 whole chickens
3 T. Swiss Chicken Base
2 T. Hungarian Paprika
4 T. herbs of provence
3 T. cracked black pepper
2 T. granulated garlic
3 oz. olive oil |
Rub chickens with olive oil. In a seperate bowl, mix all
of the dry ingredients. rub the inside of the chicken with
seasoning mixture and sprinkle the rest on the outside.
Cook in oven preheated to 400 degrees for 35 - 40 minutes. |
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Beef Recipes
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Marinade for Skirt Steaks
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Mediterranean / Greek Style
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Serves 4 |
4 16 oz. Skirt Steaks
1 cup Swiss Consomme
2 T. Dried Oregano
4 Cloves Garlic (minced)
1 T. Paprika
3 oz. Lemon Juice (fresh squeezed) |
Mix all ingredients. Add skirt steaks, cover well
and let marinate for 24 hours |
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Beef
Stroganoff |
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Serves 4 |
3 lbs. beef stew
1/2 cup pearl onions
2 1/2 cups cold water
1 pkt. Swiss Beef Gravy Mix
6 oz. sour cream
egg noodles |
Brown 3 lbs. beef stew in skillet. Add 1/2 cup
pearl onions
and brown. Add 2 cups cold water and whisk in 1 package
Swiss Beef Gravy Mix. Bring to a boil and let simmer until beef is
tender. Whisk in sour cream. Serve over egg noodles. |
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Roast Beef |
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With Horseradish Gravy |
Serves 4 |
3 lbs. beef stew
1 cup diced carrots
1/2 cup pearl onions
1/2 cup celery
1 cup diced potatoes
1 cup red wine
3 t. prep. horseradish
2 1/2 cups cold water
1 pkt. Swiss Beef Gravy |
Brown 3 lbs. beef stew meat in a skillet. Add
diced carrots,
pearl onions, celery and diced potato, then cook for five
minutes. Add red wine and reduce by half. Add 2 1/2 cups
cold water and stir in 1 package Swiss Beef Gravy Mix.
Bring to a boil, add horseradish and let simmer until
vegetables cook through. |
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London Broil |
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Serves 4 |
London Broil
salt and pepper
mashed potatoes
1 pkt. Swiss Beef Gravy Mix |
Season London Broil with salt and pepper and put on
roasting rack in oven preheated to 400 degrees. Remove
when desired temperature of meat is reached. Slice
London Broil and serve with mashed potatoes. Spoon
Swiss Beef Gravy over the slices and potatoes. |
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Cajun Style
Strip Steak |
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Serves 4 |
4 16 oz. center cut strip steaks
2 T. Swiss Beef Base
1 T. cayenne pepper
1/2 T. ground cumin
1 T. black pepper
1 T. dried oregano
1/2 T. granulated sugar
1 T. paprika |
Combine all dry ingredients in a bowl. Rub all steaks with the
cajun spice blend. Let sit for 2 - 3 hours before cooking |
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Beef Barley Soup |
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Serves 6 |
1 medium carrot peeled and diced
1 medium onion diced
3/4 cups barley
2 qts. chicken stock (can
enhance chicken stock with
Swiss Chicken Base to taste)
3 T. Swiss Beef Base
1 bay leaf
oil
pepper to taste |
Saute carrot and onion in oil. Add chicken stock, barley, Swiss
Beef Base, and bay leaf. Bring to a boil, then simmer until barley
is done, approximately 30 minutes. Season with pepper and serve. |
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Mushroom
Recipes
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Meat Loaf |
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Serves 4 |
3 lbs. Ground Beef diced
2 1/2 cups Bread Crumbs
3 Large Eggs
Green Pepper diced
1 small Onion diced
1 pkt. Swiss Mushroom Gravy |
Mix 3 lbs. ground beef with bread crumbs, eggs,
green pepper and the onion. Roast in preheated oven
at 325 degrees for about 1 1/2 hours or until internal
temperature of 170 degrees is reached. Slice and
serve with Swiss Mushroom Gravy. |
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Pan Roasted Pork
Loaf |
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With Mushroom Gravy |
Serves 4 |
1 Pork Loin
Sage
Salt and Pepper
2 T. Oil
1 pkt. Swiss Mushroom gravy |
Sprinkle pork loin with sage, salt and pepper, and rub
into meat. Heat oil in a skillet and brown loin on all
sides. Put loin and all drippings in a preheated 350 degree oven
until desired temperature of meat is reached. Slice and spoon Swiss
Mushroom Gravy over slices. |
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Cream of Mushroom
Soup |
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Serves 4 |
1 meduim onion
3 t. butter
4 t. flour
1/2 cup sherry
1 qt. chicken stock
(can enhance stock using Swiss Chicken Base to taste)
1 mushroom chopped
1 cup heavy cream
1 oz. Swiss Mushroom Base |
Saute onions and mushrooms in butter. When cooked
add sherry. Then add flour, stir and cook for 2-3 minutes.
Stir in chicken stock and Swiss Mushroom Base; bring to a boil.
Add heavy cream, return to a boil and serve. |
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Wild Mushroom Soup |
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Serves 4 |
2 lbs. Portabellos or Shitake mushrooms
(chopped)
2 shallots finely chopped
2 garlic cloves minced
1 qt. chicken stock
(can enhance chicken stock with Swiss Chicken Base to taste)
2 T. Swiss Mushroom Base
vegetable oil
2 T. chopped parsley |
Saute shallots and garlic in oil until
translucent. Add mushrooms and saute. Add chicken stock and
Swiss Mushroom Base. Simmer fir 20 - 30 minutes. Add chopped
parsley and serve. |
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Ham Recipes
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Baked Ham Glaze |
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For 18 - 20 Lb. Ham |
Serves 12-14 |
3 oz. Swiss Ham Base
1/2 cup honey
1 cup maple syrup
1 1/2 oz. dry mustard
1/4 ground cloves |
Mix all ingredients in a bowl and spread over ham.
Bake at 300 degrees for approximately 2 hours. |
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Split
Pea Soup |
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Serves 6 |
1/2 lbs. bacon (chopped)
1/4 cup oil
1 bay leaf
1 large onion (chopped)
2 cups split peas
small croutons
1 1/2 qt. chicken stock
(can enhance chicken stock with Swiss Chicken Base to taste)
1 cup heavy cream
2 T. Swiss Ham Base |
Cook bacon in oil until crispy. Cook onions until
translucent. Add split peas, bay leaf and stock. Bring
to a boil and simmer until peas are cooked through.
Add cream and bring to a boil again. Add Swiss Ham Base.
Puree, cook for 45 minutes to 1 hour, and serve with croutons. |
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Black
Bean Soup |
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Serves 4 |
2 cups black beans
1 qt. chicken stock
(can enhance chicken stock with Swiss Chicken Base to taste)
2 T. Swiss Ham Base
1 Ham Bone
1/2 cup bacon (chopped)
1 large onion (chopped)
2 jalapenos (seeded and diced)
cilantro, sour cream, and red onions for topping |
Saute bacon in saucepan until crispy. Add onion
and
cook until translucent. Add beans, stock, jalapenos and
Swiss Ham Base. Simmer for 1 hour or until beans are cooked
through. Puree and serve with cilantro, sour cream and red onions to
garnish. |
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Clam /
Seafood Recipes
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Linguine with Red Clam Sauce
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Serves 4 |
2 lbs. linguine (cooked al
dente)
3 cups chopped clams
1/2 cup white wine
1 tsp. Swiss Clam Base
1/2 cup sliced scallions
2 cups clam juice
3 oz. littleneck clams
3 cloves garlic (minced)
1 cup canned tomatoes |
Saute litlleneck clams with garlic. When they begin
to open add white wine. Add clam juice, tomatoes
and Swiss Clam Base. When clams open more
add scallions and chopped clams. Toss with
linguine and serve. |
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Manhattan Clam
Chowder |
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Serves 4 |
1 carrot peeled and diced small
1 onion diced small
1 1/2 cups clams chopped
2 cups chopped canned tomatoes
3 sprigs fresh thyme
3 cups clam juice
2 cloves garlic
2 T. Swiss Clam Base
2 oz. vegetable oil
2 potatoes peeled and diced medium |
Saute carrot and onion in oil with garlic. Add
potatoes, tomatoes and clam juice with fresh thyme. Bring to a
boil and
simmer for 20 to 30 minutes. Add clams and Swiss Clam Base.
Serve hot. |
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Lobster Bisque |
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Serves 4 |
1 small carrot chopped
1 small onion chopped
1 garlic clove minced
1 cup heavy cream
5 cups fish stock
4 still lobsters or shells
1 oz. Swiss Seafood Base
2 oz. tomato paste
3 oz. vegetable oil
1 bay leaf
1 tsp. Tarragon Leaves |
Saute vegetables in oil until soft. Add garlic
and herbs. Add
lobster shells and cook until bright orange. Add stock, Swiss
Seafood Base and tomato paste. Bring to a boil and simmer for
twenty minutes. Add cream, return to a boil, strain and
serve. |
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New England Clam
Chowder |
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Serves 4 |
1/4 lb. bacon chopped small
1 small onion
1 1/2 cups clams chopped
2 potatoes peeled and diced
1 qt. clam juice
1 bay leaf
2 springs of thyme
2 cups heavy cream
3 T. Swiss Clam Base |
Cook bacon until crispy and remove. Saute
potatoes and
onions until translucent. Add clam juice and herbs, and
simmer about 10 minutes. Add cream and Swiss Clam Base.
Bring to a boil. Check seasoning and serve. |
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Maryland
Crab Cakes |
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Serves 4 |
1 lb. crab meat (picked through)
2 oz red pepper small dice
1 oz. scallion small dice
1 oz. cellery small dice
1 small jalapeno (seeded and minced)
2 egg yolks
3 oz. heavy cream
1/2 oz. bread crumbs
4 T. Swiss Seafood Base |
Mix all ingredients. Blend egg yolks and
cream. Then Mix with other ingredients. Patty into 2 0z. cakes
and
fry in oil. Drain on towels and serve |
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French
Onion Recipes
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Marinade for Skirt Steaks |
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Mediterranean / Greek Style |
Serves 4 |
4 16 oz. Skirt Steaks
1 cup Swiss Consomme
2 T. Dried Oregano
4 Cloves Garlic (minced)
1 T. Paprika
3 oz. Lemon Juice (fresh squeezed) |
Mix all ingredients. Add skirt steaks, cover well
and let marinate for 24 hours |
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All
Purpose Flavor Booster / Consommé Recipes
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AU JUS
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1 Gallon |
1 qt. water
1/2 cup Swiss Consomme
2 T. dried oregano
1 T. dried base
1 T. Hungarian Paprika
1 1/2 T. granulated garlic
2 T. Swiss Browning and Seasoning Mix |
Mix all ingredients in a saucepan. Bring to a boil, then simmer
for 20 - 30 minutes. |
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Browning
and Seasoning Recipes
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Marinade for London Broil
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Serves 4 |
4 12 oz. top butt for London Broil
12 oz. Swiss Browning and Seasoning Mix
3 T. cracked black pepper
1 T. granulated garlic
4 oz. olive oil |
Toss meat and Swiss Browning and Seasoning Mix along with
cracked black pepper and granulated garlic. Drizzle olive oil over
meat and cover. Let sit for 24 hours before cooking. Top with
Swiss instant Mushroom Gravy for added flavor. |
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Swiss
Products