Category Archives: Bamboo Skewers

Spicy Sausage & Linguine

Ingredients

2 tablespoons olive oil

2 cloves garlic, minced

10 small pork sausage links, cut up

1/4 teaspoon dried Italian seasoning, crushed

1 jar (24 ounces) Pace Picante sauce

3 peppers, sliced

1 medium onion, sliced

8 ounces fresh mushrooms, sliced

1 package (16 ounces)

linguine, cooked and drained

Grated Parmesan cheese

Spicy Sausage and Linguine
Spicy Sausage and Linguine

Directions

Heat oil in 10-inch skillet over medium-high heat on high-end seagreen tableware .

Add garlic, sausage and Italian seasoning. Cook until sausages are browned and cooked through.

Add picante sauce, peppers, onion and mushrooms. Heat to a boil. Cover. Reduce heat to low.

Cook for 25 minutes or until the vegetables are tender. Serve over linguine and top with cheese on palm plate .

Aqua Plate White
Aqua Plate White

Chicken and Broccoli Fettuccine

Ingredients

1 package (1 pound) whole grain fettuccine

2 tablespoons olive oil

1 teaspoon (2 cloves) chopped garlic

1 package MorningStar Farms Meal Starters Chik’n Strips, cut into 1-inch strips

1 package (10 ounces) frozen chopped broccoli

2 cups fresh broccoli, chopped and blanched

3 cans (14 1/2 ounces each) chopped tomatoes with garlic, basil and oregano

1/4 teaspoon freshly ground black pepper

1/4 cup chopped fresh basil

1/4 cup (1 ounce) Parmesan cheese, shredded

Chicken and Broccoli Fettuccine
Chicken and Broccoli Fettuccine

 Preparation

Cook fettuccine according to package directions.
Cook Chik’n strips according to package directions.
While fettuccine cooks, heat oil in large skillet over medium-high heat. Add garlic and sauté 1 minute. Add Chik’n strips and heat through. Add broccoli, tomatoes and pepper. Allow to simmer 2 to 3 minutes.
When fettuccine is finished, drain and stir in broccoli and Chik’n mixture.
Garnish with fresh basil and Parmesan cheese. Serve this delicious menu on seagreen tableware product and disposable fork.
Mini Fork Seagreen
Mini Fork Seagreen

Pick-a-Peck-of-Peppers Fiesta Ranch Dip

Ingredients

1 cup reduced-fat mayonnaise

1/2 cup fat-free sour cream

1/2 cup nonfat, plain yogurt

1 (1.1-ounce) packet ranch dip mix

2 each: green, red, orange and yellow bell peppers

Pick-a-Peck-of-Peppers Fiesta Ranch Dip
Pick-a-Peck-of-Peppers Fiesta Ranch Dip

 Preparation

Combine mayonnaise, sour cream, yogurt and ranch dip mix in a medium-size clear tableware product; place in the refrigerator to chill.

Meanwhile, remove the tops of the bell peppers, rinse and remove seeds.

Slice one green, red, orange and yellow bell pepper into quarters. Place one quarter of each color bell pepper into a food processor and chop until fine. Remove and drain excess water.

Add the diced bell pepper mixture to the fiesta dip and stir until well combined.

Pour the dip into each of the remaining whole bell peppers and serve with the remaining bell pepper cut into strips. Serve the menu and compliment with disposable silverware.

Mini Black Bamboo Spoon
Mini Black Bamboo Spoon

Coupelles de crabe au gingembre

Une entrée facile à préparer et si bien présentée.

Ingrédients:

8 pinces de crabes cuites

1 tomate

1 courgette

1 botte d’asperges vertes

Le jus d’un citron

2  petits oignons

100 gr de beurre

1 paquet de pâte filo

1 cuillère en soupe de gingembre en poudre

2 cuillères à soupe de crème fraîche

1 cuillère à soupe d’huile d’olives

1 brin de thym

1 bouquet de coriandre

Sel

Poivre

Préparation:

Commencer par casser les pinces de crabes et récupérer la chair.

Dans une poêle faire fondre 30 gr de beurre, ajouter l’oignon haché, la courgette découpée en cubes, la tomate pelée épépinée et coupée en quartiers, le thym, le gingembre, le sel et le poivre.

Laisser sur feu doux en remuant puis ajouter la chair de crabe et mélanger.

Préchauffer le four à 180°c.

Dans une casserole, faire fondre le reste du beurre et badigeonner les feuilles filo avec, ensuite superposer les par trois et découper les en cercles un peu plus grands que les moules.

Tapisser un moule, poser les 3 feuilles de filo puis placer un autre moule.

Confectionner 4 coupelles de cette façon, enfourner les une dizaine de minutes puis démouler une fois cuites.

Éplucher les asperges et découper les en lanières puis tremper les dans de l’eau froide citronnée.

Verser la préparation aux crabes dans les coupelles tièdes, accompagnés des lanières d’asperges crues, le tout dans de jolis plats en bambou.

Salsa Verde Pork and Pasta Stew

Ingredients

1 box Dreamfields Rotini

2 teaspoons ground cumin

1 teaspoon chipotle chili powder

4 teaspoons olive oil, divided

1 pork tenderloin (about 1 pound), trimmed (cut into 1-inch pieces)

1 medium onion, coarsely chopped

1 1/2cups reduced-sodium, fat free chicken broth

1 1/4cups prepared salsa verde

1 can (about 15 ounces) black beans, rinsed, drained, optional

6 lime wedges

Chopped avocado, optional

Light sour cream, optional

Chopped cilantro, optional

Salsa Verde Pork and Pasta Stew
Salsa Verde Pork and Pasta Stew

Preparation

Cook pasta according to package directions. Drain and return to pan which is one of  seagreen tableware products; cover and keep warm.

In medium bowl, stir together cumin, chili powder and 2 teaspoons oil. Add pork; stir to coat.

Heat remaining 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add pork. Cook 5 to 7 minutes until browned and cooked through, turning occasionally. (Reduce heat if pork is browning too quickly.) Remove from skillet; set aside.

Add onion and 2 tablespoons broth to skillet; cook and stir over medium-high heat (stirring up any browned bits) about 3 minutes, until onions are crisp-tender. Stir in salsa, remaining broth, and beans, if using. Bring to boil. Reduce heat; simmer 5 minutes, stirring occasionally.

Return pork to skillet. Heat through. Portion pasta into individual serving dishes and serve it on personal palm plate for restaurants to make the dish more attractive. Top with stew. Serve with lime wedges. Garnish with avocado, sour cream and cilantro, if desired.

bamboo round plate small
bamboo round plate small

Banana Split Dessert Pizza

Cheer up your day with delicious recipe of Banana Split Dessert Pizza. Present a delightful ambiance by serving this favorite dish to your family.

Ingredients

1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)

banana split dessert pizza
banana split dessert pizza

1/2 cup sour cream

6 tablespoons lemon juice, divided

1 teaspoon vanilla extract

1/2 cup (1 stick) plus 1 tablespoon butter or margarine, softened and divided

1/4 cup firmly packed brown sugar

1 cup all-purpose flour

3/4 cup chopped nuts

3 medium bananas, sliced and divided

1 (8-ounce) can sliced pineapple, drained and cut in half

10 to 12 maraschino cherries, drained and patted dry

Additional chopped nuts for garnish

1 (1-ounce) square semi-sweet chocolate

Preparation

Preheat oven to 375°F. In medium black tableware item, combine sweetened condensed milk, sour cream, 4 tablespoons lemon juice and vanilla; mix well. Chill.

In large bowl, beat 1/2 cup butter and brown sugar until fluffy. Add flour and nuts; mix well.

On lightly greased pizza pan or baking sheet, press dough into 12-inch circle, forming rim around edge. Prick with disposable fork. Bake 10 to 12 minutes or until golden brown. Cool.

Arrange 2 sliced bananas on cooled crust. Spoon filling evenly over bananas. Dip remaining banana slices in remaining 2 tablespoons lemon juice; arrange on top along with pineapple, cherries and additional nuts.

In small saucepan, over low heat, melt chocolate with remaining 1 tablespoon butter; drizzle over pie. Chill thoroughly. Store leftovers covered in refrigerator.

Le Fleur Cup Black
Le Fleur Cup Black

West Coast Harvest Herb Saltimbocca Sandwich

Ingredients

8 slices white or whole wheat sourdough bread

Softened butter

1 cup lightly packed arugula*

1/4 pound thinly sliced provolone cheese, preferably aged

1/4 pound thinly sliced prosciutto or Black Forest ham

3/4 pound thinly sliced Butterball Deli Thanksgiving Roasted

Harvest Herb turkey breast

West Coast Harvest Herb Saltimbocca Sandwich
West Coast Harvest Herb Saltimbocca Sandwich

Preparation

Spread one side of each slice of bread with butter. Place 4 slices buttered-side down and cover with arugula. Scatter half the cheese over arugula. Place prosciutto over cheese.

Evenly distribute turkey over prosciutto. Place remaining cheese over turkey and top with remaining bread, buttered-side up. Heat large heavy skillet over medium heat. Add 1 to 2 sandwiches at a time, cover with smallware lid product and heat until each bottom side turns golden brown. Turn sandwiches over and continue heating until browned. Serve West Coast Harvest Herb Saltimbocca Sandwich on seagreen tableware product.

Large Geometric Kova Cup Lid Clear
Large Geometric Kova Cup Lid Clear

Beef Top Loin Steaks With Balsamic Red Onion Relish

If you and family love any kind of beef cuisine, this following recipe may be a new inspiring recipe to serve. Let’s check this one out!

Ingredients

  • 4 boneless beef top loin (strip) steaks, cut into 1 inch thick or around 8 ounces each.
  • a half cup of balsamic vinegar
  • two teaspoons garlic-pepper seasoning
  • two medium red onions, cut into 12 wedges of each
  • two medium yellow squash, cut lengthwise in half
  • two medium sized zucchini, cit lengthwise in half
  • two tablespoons olive oil
  • two teaspoons garlic-pepper seasoning
  • one teaspoon chopped fresh oregano or thyme
  • salt

How to prepare

First, bring vinegar to a boil in small saucepan. Reduce the heat, then simmer 6 to 8 minutes or until reduced by half. Set aside. Press 2 teaspoons garlic-pepper seasoning evenly onto beef steaks.

The next step is to soak four bamboo picks in water 10 minutes, and do not forget to drain them first before using. Thread onion wedges onto bamboo skewers. Brush onions and cut sides of squash with oil; sprinkle with remaining two teaspoons garlic-pepper seasoning.

After that, place the steaks in the center of grid over medium, ash-covered coals; arrange onions and squash around steaks. Grill steaks uncovered 15 to 18 minutes for medium rare to medium doneness, turning occasionally. Grill squash 8 to 12 minutes and onions 12 to 15 minutes or until tender, turning occasionally.

Remove onions from skewers; toss a half of onions with 2 tablespoons reduced vinegar, oregano and salt, as desired. Carve 2 steaks into slices. Then, you can serve with onion mixture and 1/2 squash; season steak and squash with salt, as desired on black dinnerware item. Cover and refrigerate remaining 2 steaks, onions, squash and reduced vinegar to use in Grilled Beef and Onion Salad.

bamboo skewer
bamboo skewer

 

Dijon-Wine Steak Kabobs with Mushroom Wild Rice

Cooking perfect combination of boneless beef and delicious shiitake mushroom in a single bar of kabobs would be interesting cooking activity. With easy-to-find ingredients and the shiitake mushrooms, which can be easily found since they are grown in many regions of the United States, makes this recipe easy to practice.

Dijon-Wine Steak Kabobs with Mushroom Wild Rice
Dijon-Wine Steak Kabobs with Mushroom Wild Rice

Ingredients :

  • one pound of boneless beef round tip steak, cut 1 inch thick
  • a half small red onion, cut into 3/4 inch wedges
  • one small yellow summer squash, cut lengthwise in half then crosswise into 1-inch slices
  • one small red or green bell pepper, cut into approx. 1 inch pieces

 

Marinade :
  • two tablespoons water
  • two tablespoons red wine vinegar
  • two tablespoons coarse-grain
  • Dijon-style mustard
  • two cloves garlic, minced
  • two teaspoons vegetable oil
  • a half teaspoon coarse ground black pepper
Mushroom wild rice :
  • two teaspoons vegetable oil
  • two cups thinly sliced assorted wild mushrooms (oyster, cremini and shiitake)
  • one 6-ounce package long grain and wild rice blend
Preparation :
First, you should combine the marinade ingredients in a small bowl and cut the beef steak into 1 1/4 pieces. Then, place the beef and marinade into food-safe plastic bag; turn to coat. Close the plastic bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

Serve Mushroom Wild Rice on Incline Bowl White
Serve Mushroom Wild Rice on Incline Bowl White
Soak eight 9-inch bamboo skewers in water for around 10 minutes; drain them. Remove beef from marinade; discard marinade. Alternately thread beef, onion, squash and bell pepper pieces evenly onto skewers. Grill kabobs on grid over medium, ash-covered coals. Grill them until 8 or 10 minutes for medium-rare to medium doneness, turning occasionally.
The next step is for serving the mushroom wild rice. Firstly, you can heat 2 teaspoons oil in large nonstick skillet over medium heat until hot. Add mushrooms; cook and stir until tender. Remove and keep warm. Meanwhile, cook rice according to packagedirections, omitting salt and butter. When rice is done, stir in mushrooms. Then, put kabobs over mushroom wild rice while serving. You can serve the wild rice on high-end seagreen tableware or white tableware products.

Delicious Enchiladas

enchilada recipe

The best chicken enchilada you can have. Serve with sour cream and a side of your favorite Spanish rice.

Ingredients

  • 2 pounds skinless, boneless chicken breast meat – cut into chunks
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 1/4 cups sour cream
  • 1/4 teaspoon chili powder
  • 1 tablespoon butter
  • 1 small onion, chopped
  • 1 (4 ounce) can chopped green chilies, drained
  • 1 (1.25 ounce) package mild taco seasoning mix
  • 1 bunch green onions, chopped, divided
  • 1 cup water
  • 1 teaspoon lime juice
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 5 (12 inch) flour tortillas
  • 3 cups Cheddar cheese, shredded, divided
  • 1 (10 ounce) can enchilada sauce
  • 1 (6 ounce) can sliced black olives

Directions

  1. Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
  2. Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
  3. Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9×13 inch baking dish.
  4. Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
  5. Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.
mini seagreen appetizer plate
Serve enchiladas with this beautiful appetizer plate.
This Delicious Enchiladas are best to serve in backyard celebration or a daily meal. Served while hot in plastic black dinnerware or your choice of clear plastic plate, and serve with disposable forks.