Shiitake Mushroom & Pesto
by Gourmet Creations - Whitehouse Station, NJ, posted January 15, 2013 category » Gourmet Foods
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Gourmet Creations - Whitehouse Station, NJ
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Here's a good idea for a light Sunday Dinner. Make a Chili using our Tavern Chili Mix from Gourmet Creations and fill small bread rolls with it, top with shredded cheddar cheese & scallions. |
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Get out of the cold and warm up with a Maple Pecan Caramel Macchiato. Just use a little of the Maple Pecan dessert mix to make your gourmet coffee and top with caramel sauce! |
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I have another New Year's Recipe for you! :)
Red Chili & Curry Chili Clams Serves 4. It’s delicious and spicy! Ingredients 4 dozen Little Neck Clams (soaked and scrubbed), the juice of 3 limes, 1 each 13 1/2-ounce can of unsweetened coconut milk, 1/3 cup dry white wine 1 package Gourmet Creations Red Chili & Curry Dip Mix, 4 to 5 cloves of Garlic minced, 1 cups fresh cilantro roughly chopped. Directions: Soak Clams in cold water for about 20 minutes and scrub well. In a large pot combine lime juice, coconut milk, Wine, Red Chili & Curry Dip Mix, and garlic and bring to a boil, stirring, 2 minutes. Next add Clams, tossing to combine. Cook Clams, covered, stirring occasionally, until opened, about 8 to 10 minutes. (Discard any unopened Clams.) Remove pot from heat and toss in Cilantro and turn out into a large plate or bowl. Enjoy! |
Directions: Mix Portabella & Artichoke dip mix and parmesan cheese and cayenne pepper with 16 oz of cream cheese and put in fridge for a few hours. Preheat oven to 350 degrees F. Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems and discard. Using a little spoon, fill each mushroom cap with a generous amount of cream cheese dip mix. Arrange the mushroom caps on prepared cookie sheet. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps. Enjoy! |
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