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Recipes

Easy to make recipes that will leave a lasting impression.

 

ARTICHOKE BRUSCHETTA CREAM CHEESE SPREAD

1 (8 oz. of cream cheese) softened, 3 tsp. finely chopped garlic, 1/2 tsp. salt, 1/2 tsp. sugar, 4 Tbsp. artichoke hearts (drained and chopped), 3 Tbsps. finely chopped onions, 3 Tbsp. finely chopped chives, 2 Tbsp. finely chopped parsley, 4 Tbsp. softened and finely chopped sundried tomatoes, 1 package Bruschetta dip mix. Directions: Take 1 Tbsp. of Bruschetta dip mix and mix with 1 Tbsp. of water in a cup and let sit 5 minutes to soften. Mix all ingredients together with cream cheese and let sit in fridge for at least 3 hours. Serve with crackers or vegetables.

 

CAJUN FRENCH FRIES

We buy organic potatoes, wash well and slice them in long strips. Coat in olive oil and spread out on a cookie sheet. Turn oven onto 400. Sprinkle CAJUN DIP MIX onto french fries. (DO NOT USE WHOLE BAG of dip mix) Bake in oven for approximately 30-35 minutes turning the fries over after the first 15 minutes. Season with crushed black pepper and sea salt and serve.

 

CANNOLIS

Buy cannoli shells and use any of our dessert-fruit mixes as a filling. Prepare dip as directed on back of package of Gourmet Friends Dessert Mixes for fruit dip. Let sit in fridge for 2 hours. Place fruit dip in pastry bag and fill cannoli shells Fill shells immediately before serving to avoid soggy shells. Refrigerate leftover cannoli’s.

 

CHEESEBALLS

Mix 1 package of any Savory vegetable dip mix with 16 oz. softened cream cheese and roll into a ball. Roll ball in your favorite chopped or crushed nuts to coat. Chill in refrigerator for at least a few hours and serve with crackers.

 

CHICKEN CUTLETS/ TENDERS

Scramble 3 eggs in bowl. Add 1 Tbsp. milk or water. Add 1 package of your favorite dip. Toss 1-2 lbs of chicken into egg mixture. Coat with 1 cup of bread crumbs. (Add 1/2 bread crumb mixture with panko bread crumbs for extra crispy) Use REGULAR olive oil to fry until done.

 

CREAM PUFFS

Ingredients: ½ cup shortening, 1 cup boiling water, 1 cup sifted all-purpose flour, ¼ teaspoon salt, 4 eggs unbeaten. Bring shortening and water to a boil in saucepan. Sift the flour and salt together; add to boiling mixture all at once and beat vigorously until mixture is thick and smooth and comes away from sides of pan easily. Remove from heat. Add eggs, one at a time, beating well after each addition, until mixture is smooth and well blended. Drop mixture from a tablespoon about 2 inches apart onto a greased baking sheet. The mixture should hold its shape and should not spread. Bake at 425° for 20 to 25 minutes, until pastry is golden brown. Cool completely. Using dessert mix of your choice, follow instructions on back of label of The Goumet Friends Dessert Mix to make the fruit dip. Refrigerate for at least 2 hours. Slit each cooled cream puff and fill with the dip filling. Put tops back on and dust with confectioners' sugar. Makes about 18 cream puffs. Keep refrigerated.

 

DILL SALMON

Take one package Cucumber Dill Dip Mix, 1/3 cup regular olive oil, 3-4 pieces of salmon. Mix The Gourmet Friends   Cucumber Dill Dip Mix package with olive oil and let sit for 5 minutes. Spoon out oil blend and base on salmon and bake for 10-15 minutes or until done. Optional: You can also make Cucumber Dill dip mix as a dip and use as a dip for the salmon.

 

GARLIC CHICKEN

Take 4 Boneless chicken breasts, 1 package Butterlicious Garlic (Jalapeno Heat Wave, or Cucumber Dill can be substituted), ½ cup regular olive oil, 1 tbsp. vinegar. Add all ingredients into a Ziploc bag and shake. Let marinate in bag for an hour. Grill or bake chicken making sure to pour mixture over chicken.

 

GOURMET ICE CREAM

Add a small amount of any of our Gourmet dessert mixes (unprepared) to softened vanilla ice cream or frozen yogurt. (Add to taste) Mix in well and place into freezer for at least 1 hour and serve. You have created your own unique Gourmet ice cream flavor!

 

GOURMET OMELETES

Use half of Veggie Overload dip package (or Our Version of a BLT, or Pepper Jack), 3 eggs, 2 Tbsp. milk or water…whisk together all ingredients…let sit in fridge for 10 minutes. Cook eggs in a pan until eggs are the way you like them. Sprinkle cheese on top and serve.

 

HEAVENLY HORSERADISH BEEF TENDERLOIN

1 2 lb Beef Tenderloin, 4 cloves garlic finely chopped, 4 Tbsp. regular olive oil , 1 package Heavenly Horseradish Dip Mix. Trim fat off of beef tenderloin. Place in a baking dish. Sprinkle entire dip package and garlic over it. Drizzle olive oil dip on top and bake in a preheated oven at 400 for 30 minutes or to desired tenderness. Remove and let stand for 10 minutes before serving.

 

HERBED BUTTER

Add savory gourmet veggie dip package of your choice to 2 sticks of butter and blend well. Chill in the refrigerator for at least 1 hour to make great gourmet butter for toast, steamed vegetables or for cooking. It’s also very tasty on corn on the cob!

 

HOT GARLIC & SPINACH DIP

Ingredients: 8 oz cream cheese cut into small pieces, 8 oz grated cheddar cheese, 1 packet Butterlicious Garlic dip mix, 10-12 oz fresh chopped spinach-rinsed and dried, 1 tomato-chopped into tiny pieces. Place everything in a microwave bowl and mix well. Heat until cheese is melted (do not overheat) Stir halfway through cooking. Serve hot with pita wedges, crackers or nacho chips.

 

 

BRUSCHETTA

Ingredients: 12 pieces crusty Italian bread, sliced 1 inch thick. 1/2 cup regular or plain olive oil, 2 large ripe tomatoes, cut into small cubes, 1 package Bruschetta mix, optional: (add more crushed garlic) Combine tomatoes, Bruschetta dip mix and a touch of olive oil in a small bowl. Refrigerate for 30 min. Toast bread in oven set at 425 until lightly toasted. Remove from oven and brush with olive oil and arrange on a plate. Place a spoonful of tomato-Bruschetta mixture on each slice and serve.

 

PESTO SHRIMP

Prepare Pesto Basil Mix according to package directions using ONLY ONE HALF CUP regular olive oil. Clean and devein one pound of jumbo shrimp. When steamed or cooked, add prepared pesto to pan with shrimp. Toss or sauté until shrimp are hot and coated with the Pesto. Serve with pasta or rice. Also works great with chicken or scallops! A quick and tasty Gourmet meal.

 

ROASTED GARLIC LOBSTER TAILS

Ingredients: 1/2 cup melted unsalted butter, 1 package Butterlicious Garlic, 2 Tbsp. fresh parsley, 1 Lemon cut into long pieces, 4 fresh lobster tails Turn grill onto medium heat. Cut tops of lobster tail lengthwise and expose the meat. Mix the butter, parsley, and Butterlicious Garlic together. Brush each tail with mixture, keeping the leftovers in bowl. Place tails on grill with meat facing down for 2 minutes. Then turn tails face up and brush with more butter mixture. Grill until the meat is opaque about 5-6 minutes. Serve immediately with lemon pieces and reserved melted butter.

 

ROASTED GARLIC HADDOCK

1 package Butterlicious Garlic, 4 pieces (1/2 pound each to feed 4 people) of Wild Caught Haddock, bread crumbs (panko if available), Pure Olive Oil. Directions: Empty package of Butterlicious Garlic Mix into a measuring cup and add a few Tbsp. water to soften (5 minutes) Add 1/3 cup olive oil to the measuring cup and mix well. Turn oven on Bake 450. Add Haddock to baking dish and using a spoon, spoon out the Butterlicious Garlic Mix out of the measuring cup draining the oil and baste over all pieces of Haddock. Then sprinkle Haddock with Panko breadcrumbs until covered. Spoon out the rest of the Butterlicious Garlic and spread in the baking dish surrounding the fish. Do not use extra olive oil in cup or the fish will be too oily. Bake for 15-20 minutes or until fish is cooked in center. Do not overcook fish. Serve and enjoy!

 

ROASTED GARLIC MUSHROOM RISOTTO

Ingredients: 2 cups of rice, 1 pound fresh, cut mushrooms of choice-finely chopped into pieces, 4 cups vegetable stock heated, 2 Tbsp. unsalted butter, 4 Tbsp. regular olive oil, 1 package Butterlicious Garlic Olive Oil Blend, 4 Tbsp. grated Parmesano Reggiano cheese, salt & pepper to taste. In a large sauté pan, heat the olive oil and 1 Tbsp. of unsalted butter. Add the mushrooms and sauté for a few minutes. Cook over low heat for approximately 15-20 minutes. When the mushrooms are half cooked, add the rice, and Butterlicious Garlic Olive Oil Blend. Add in vegetable stock, a little at a time, until all stock is absorbed. Remove from heat and stir in the remaining butter. Sprinkle with the Parmesano Reggiano cheese.

 

ROASTED GARLIC & HERB POTATOES

Take 6-8 medium size red or white potatoes, 1 package Butterlicious Garlic Mix, 1 cup regular olive oil….cut potatoes into desired size and coat them with mix. Bake at 375 until golden brown.

 

RUBS

Our savory vegetable dips and gourmet olive oil blends work great as rubs on steak, roast beef, chicken or fish.

 

SALSA

Take one package of Jalapeno Heat Wave and add it to 16 ounces of crushed or diced tomatoes and let sit in refrigerator for 2 hours and serve. You can add more or less tomatoes to alter taste.

 

SHRIMP OR CHICKEN SCAMPI

Start cooking 1 lb of any type of pasta.  Mix Butterlicious Garlic Oil Blend package with 2 Tbsp. warm water. Then add 3/4 to 1 cup of REGULAR olive oil and mix.  Add 3/4 to 1 lb shrimp, scallops, or chicken breast to pan with the Butterlicious Garlic mix and cook until shrimp is done.  When done, pour over the cooked, drained pasta and mix.  Top with some grated cheese and enjoy! Serves 2-4.

 

JALAPENO VEGGIE BURGERS

Ingredients: 2 oz olive oil, 6 Tbsp diced red onions, 4 Tbsp diced black olives, 5 Tbsp diced red peppers, 4 Tbsp diced garlic, 4 oz black beans rinsed and drained, 4 oz white beans rinsed and drained, 4 oz chickpeas rinsed and drained, 8 oz rolled oats, 2 Tbsp JALAPENO  HEAT WAVE DIP MIX, 2 Tbsp minced fresh parsley leaves 1/2 tsp celery salt, 4 Tbsp seasoned bread crumbs or Panko bread crumbs, 1 egg. Directions In a medium sauté pan over medium heat, add 1 oz olive oil and all raw vegetables except beans. Sauté until translucent. Remove and cool. Cook the oats according to oatmeal directions and let cool. Place beans in a mixing bowl and crush with a fork. Add all dry ingredients to mixing bowl and mix well. Add egg and mix well. Then add cooked veggies to mixing bowl and mix thoroughly. Thoroughly mix all ingredients and form into 4 medium sized thin patties, cover and refrigerate for 30 minutes. In sauté pan add 1 oz olive oil, and cook patties on medium high heat for 3-4 minutes per side until browned. (Best if made pretty thin. The thicker they are the longer they will need to cook through) For a real spicy one, try the FIRE HOUSE HABANERO!

 

SPINACH TORTELLINI

5 Tbsp. butter, melted; 5 Tbsp. Flour; 3 cups warm milk; 1 cup Parmesan cheese or 1 cup Romano cheese. 1 package SPINACH Parmesan Dip Mix; 2-12 oz pkgs. of cheese tortellini, cooked and drained. Grease 2 qt casserole. In saucepan over medium heat combine butter and flour to create a thick paste. Pour in warm milk and stir until mixture is thick and bubbling. Add cheese and SPINACH Parmesan Dip Mix. Stir in tortellini. Pour into casserole and bake at 350 for 30 min. Enjoy!

 

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