Category Archives: Recipes

Cherry Good Oatmeal

Eating healthy food will absolutely boost your health. Moreover, a healthy food is also good for diet. Cherries, one of America’s “super-fruits” is rich in nutrients and loaded with antioxidants.

Ingredients

2 cups lowfat milk

1/4 teaspoon salt

1 cup old-fashioned rolled oats

2/3 cup mixed dried berries and cherries (red tart cherries, blueberries and strawberries)

1/8 teaspoon ground cinnamon

2 teaspoons packed brown sugar

1/2 cup lowfat milk

4 teaspoons chopped toasted pecans or walnuts (optional)*

Cherry Good Oatmeal
Cherry Good Oatmeal

Preparation

Bring 2 cups milk and the salt to boil in a medium saucepan which is one of black tableware items. Stir in dried oats; then stir in dried berries, cherries and cinnamon.

Reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally. Remove from heat

To serve, spoon oatmeal into seagreen tableware product. Pour 2 tablespoons milk over each serving. Sprinkle with brown sugar and, if desired, nuts.

Mini Handled Plate Seagreen
Mini Handled Plate Seagreen

Berry Bliss Cake

Ingredients
3/4 cup cold milk
1 package (4-serving size) Jell-O Vanilla Flavor Instant Pudding & Pie Filling
1-1/2 cups thawed Cool Whip Whipped Topping, divided
1 10.75-ounce package frozen pound cake
1/4 cup orange juice
2 cups mixed raspberries and sliced strawberries
1/4 cup blackberries
Berry Bliss Cake
Berry Bliss Cake
Directions
    1. Add milk to dry pudding mix in medium white tableware bowl. Beat with wire whisk 2 minutes or until well blended. Stir in 1 cup whipped topping.
    2. Cut cake horizontally into three layers; brush with juice. Place bottom layer on serving black tableware item; top with 3/4 cup mixed berries, half of pudding mixture and middle cake layer. Repeat layers of mixed berries and pudding mixture; cover with top cake layer. Top with 1/2 cup whipped topping and remaining berries; cover loosely with foil.
    3. Refrigerate at least 4 hours or overnight. Store any leftovers in refrigerator
Medium Modern Plate Black
Medium Modern Plate Black

Sweet Corn Soup With Crab and Asparagus

Ingredients

1 1/2 pounds fresh asparagus

Sweet Corn Soup With Crab and Asparagus
Sweet Corn Soup With Crab and Asparagus

1/4 cup water

4 cups fat-free, low-sodium chicken broth

1 15-ounce can no-salt-added cream-style corn

2 teaspoons low-salt soy sauce

1/2 teaspoon salt

2 tablespoons cornstarch

2 tablespoons cold water

Egg substitute equivalent to 3 eggs, or 3 large eggs

2 6-ounce cans crabmeat, rinsed and drained

1/2 teaspoon toasted sesame oil

6 medium green onions (green part only), finely chopped

Chili garlic sauce to taste (optional)

Directions

Trim the asparagus and cut into 1-inch pieces. Put in a microwave-safe dish with 1/4 cup water. Microwave, covered, on 100 percent power (high) for 5 minutes, or until tender-crisp. Don’t overcook. Drain well.

In a large saucepan, bring the broth to a boil over high heat. Stir in the corn, soy sauce, and salt. Return to a boil. Meanwhile, put the cornstarch in a cup. Add 2 tablespoons water, stirring to dissolve. Pour into the broth mixture, stirring constantly.

Pour the egg substitute into the boiling soup in a thin stream. Remove from the heat.

To serve, spoon 1/2 cup asparagus into each clear disposable plate. Ladle the broth mixture over each serving. Top with the crabmeat and sesame oil. Sprinkle the green onions over each serving.

Serve the chili garlic sauce on bamboo disposable plate and place it on the side.

Place the chili garlic sauce on Bamboo Boat Small plate
Place the chili garlic sauce on Bamboo Boat Small plate

 

Cheeseburger Soup

Ingredients

1/2 pound ground beef

4 tablespoons butter or margarine, divided

3/4 cup chopped onion

3/4 cup shredded carrots

3/4 cup chopped celery

1 teaspoon dried basil2 cans (14.5 fluid ounces each) chicken broth

4 cups (3 medium) peeled and diced potatoes

1/4 cup all-purpose flour

2 cups (8 ounces) cubed pasteurized prepared cheese product

1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk

3/4 teaspoon salt

1/4 to 1/2 teaspoon ground black pepper

Cheeseburger Soup
Cheeseburger Soup

Directions

There are two main steps of cooking Cheeseburger Soup. The first one is to COOK then MELT.

COOK : Cook ground beef in large saucepan over medium heat until brown; drain. Melt 1 tablespoon butter in same saucepan over medium heat. Add onion, carrots, celery and basil; cook, stirring occasionally, about 10 minutes or until tender. Add broth, potatoes and cooked beef; bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, 10 to 12 minutes or until potatoes are tender.

MELT : Melt remaining butter in small saucepan over medium heat. Add flour; cook, stirring constantly, 3 to 5 minutes or until bubbly. Add to soup; bring to a boil. Cook, stirring occasionally, 2 minutes. Reduce heat to low; add cheese, milk, salt and pepper. Stir until cheese is melted using disposable silverware.

Serve the soup on high-end seagreen tableware product with bowl shape.

Serve the delicious cheeseburger soup on Bodega Cup Seagreen
Serve the delicious cheeseburger soup on Bodega Cup Seagreen

Pepperoni Pizza Soup

Ingredients

2 (10.75-ounce) cans condensed tomato soup

Pepperoni Pizza Soup
Pepperoni Pizza Soup

3 cups water

2 cloves garlic, minced

11/2 cups dried elbow macaroni (or other short dried pasta such as ditalini or alphabets)

2 green onions, sliced

2 teaspoons dried oregano, crushed

1/3 cup diced pepperoni

1 cup shredded mozzarella cheese (4 ounces)

1 cup shredded cheddar cheese (4 ounces)

dried oregano

Preparation

Preheat broiler.

In large pan put soup, water, and garlic; bring to a boil over high heat. Stir in macaroni, green onion, oregano, and pepperoni; cook for 6 to 8 minutes or until macaroni is almost done.

Pour soup into 4 oven-proof quality bamboo tableware (bowls). Top each with 1/4 cup mozzarella cheese, 1/4 cup cheddar cheese, and some oregano. Broil for 3 to 5 minutes or until cheese is bubbly and lightly browned.

Or serve soup in a small round, crusty loaf of bread. Cut top off bread and scoop out insides. Fill with soup, top with cheeses, and broil as directed above. Try different “toppings” as well, such as mushrooms, onions, and sausage. Serve it on black tableware item.

Mini Rotondo Plate Black
Mini Rotondo Plate Black

4-Square Family Pizza

Cornmeal, if desired

4-Square Family Pizza
4-Square Family Pizza

1 can (13.8 oz) Pillsbury refrigerated pizza crust

2 teaspoons olive oil

1/2 cup shredded Cheddar cheese (2 oz)

1 1/2 cups shredded mozzarella cheese (6 oz)

BBQ Chicken Pizza Square

1 tablespoon chopped red onion

1/2 cup refrigerated honey hickory barbecue sauce with shredded chicken, large pieces cut up

Margherita Pizza Square

1 tablespoon shredded fresh Parmesan cheese

4 to 5 (1/4-inch-thick) slices plum (Roma) tomato (about 1 large tomato)

1 tablespoon thin fresh basil strips

Hawaiian Pizza Square

2 tablespoons pizza sauce

2 slices Canadian bacon, quartered

1/4 cup pineapple tidbits, well drained (from 8-oz can)

Pepperoni Pizza Square

2 tablespoons pizza sauce

8 to 10 slices pepperoni (from 3.5-oz package)

Directions

Heat oven to 425°F. Spray cookie sheet with cooking spray; sprinkle with cornmeal. Unroll dough; place on cookie sheet. Starting at center, press out dough into 14×12-inch rectangle. Brush dough with olive oil.

Bake 6 to 8 minutes. Sprinkle Cheddar cheese in the shape of a “plus sign” on crust, dividing the crust into four squares. Top each square with 1 of the 4 variations listed above to make 4 different squares; if desired, arrange the pepperoni to make a happy face of food display. Top entire pizza with mozzarella cheese.

Bake 10 to 13 minutes longer or until crust is deep golden brown and cheese is melted and bubbly. Cut pizza into 4 squares; cut each square into 4 squares to make a total of 16 squares. Serve this pizza as personal servings using white tableware products.

Mini Triangolo Appetizer Plate White
Mini Triangolo Appetizer Plate White

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

Chocolate Nut Bread

Ingredients

4 cups all-purpose flour

Chocolate Nut Bread
Chocolate Nut Bread

1 cup granulated sugar

1 teaspoon baking powder

1 tablespoon baking soda

1 teaspoon salt

2 large eggs

13/4 cups milk

2/3 cup vegetable oil

1 1/2 cups (9 ounces) Nestlé Toll House Semi-Sweet Chocolate Morsels

1 1/2 cups chopped walnuts

Preparation

PREHEAT oven to 350°F. Grease two 9 x 5-inch white tableware.

COMBINE flour, sugar, baking powder, baking soda and salt in quality bamboo tableware. Combine eggs, milk and vegetable oil in medium bowl. Add to flour mixture; mix just until moistened. Stir in morsels and nuts. Spoon into prepared loaf pans.

BAKE for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes; remove from pans. Cool on wire racks.

Bamboo Leaf Plate Large
Bamboo Leaf Plate Large

All-American Grilled Butterflied Leg of American Lamb

Ingredients

1 boneless butterflied leg of American Lamb, well-trimmed (about 5 to 6 pounds)

Marinade:

1/2 cup frozen apple cider or apple juice concentrate, thawed

1/3 cup Dijon mustard

3 tablespoons olive oil

2 tablespoons dry mustard

2 tablespoons chopped fresh rosemary

1 tablespoon apple cider vinegar

4 cloves garlic, minced

Kosher salt and pepper

All-American Grilled Butterflied Leg of American Lamb
All-American Grilled Butterflied Leg of American Lamb

Preparation

Combine all marinade ingredients adding salt and pepper to taste.

Sprinkle both sides of lamb with additional salt and pepper. Place in disposable glass or large resealable, food-safe plastic smallware with lid. Spread marinade over top of lamb to coat. Cover dish with plastic wrap or seal bag and chill at least 2 hours or as long as overnight.

Preheat grill to medium heat and spray grill rack with nonstick spray. Place lamb on grill; reserve marinade. Grill approximately 15 minutes on each side brushing with marinade, until thermometer registers 135°F. Transfer lamb to platter. Cover loosely with foil; let rest 10 minutes. Internal temperature of lamb should rise another 10°F to reach 145°F (medium rare). Carve lamb thinly.

Large Parfait Glass
Large Parfait Glass

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