What's New

Recipe Thursday-Ranch Dressing

Posted on April 21st, 2011 | Posted in Recipes, Salad

I love ranch dressing! Ever since I was informed that you can practically dip anything in it:) It’s essentially the perfect condiment. I usually buy Hidden Valley Ranch (991263), but decided that I wanted to make it this time around, and I was being cheap and didn’t want to spend money on it. I had also just purchased parsley for my herb garden so i was able to “harvest” some for this recipe. The fresh herbs are essential to the flavor of this dressing.

After searching a few recipes I choose a Ranch Dressing recipe one out of The America’s Test Kitchen Family Cookbook, because I liked the choice of herbs and use of fresh garlic and shallots. Here is the other recipe that I was considering. I am definitely pleased with the result of this recipe. It is creamy and rich, and so far has graced the top of green salad, taco salad and pizza!

Ranch Dressing

Yield 1 1/2 cups

Ingredients

1/2 cup buttermilk* (HPH001)
1/2 cup mayonnaise (992170)
6 tablespoons sour cream (HPH050)
1 tablespoon minced shallot
1 tablespoon minced fresh parsley**
1 garlic clove, minced (991057)
1 teaspoon lemon juice (990323)
1/2 teaspoon salt (CQS030)
1/4 teaspoon pepper (CQP084)

*Many times I don’t keep buttermilk stocked in my fridge, an easy substitute is to mix 1 cup of milk with 1 tablespoon lemon juice or white vinegar, and let it set up (curdle) for ten minutes.

**When I made this recipe I omitted the 1 tablespoon of minced fresh cilantro or dill, because I’m not crazy about either herb.

Method

Whisk all of the ingredients together in a bowl until smooth. The dressing covered can be refrigerated for up to 4 days; whisk to recombine before using.

Featured Product-Franks

Posted on April 18th, 2011 | Posted in Featured Product

It’s grilling season, so why not become familiar with all the Franks that we have to offer! Now franks are not a menu item that I frequently order unless if it’s at a ballpark or the hot dog is spruced up exceptionally well. A favorite hot dog joint of mine is Jerry’s Wood Fired Dogs. Unfortunately, it’s just a tease to us here in PA since this spot is in Southern California, however we can draw inspiration from all of the creative ways that they prepare their dogs. Jerry’s is comparable to a Chipotle. They have mastered their main menu item, the frank, and you get to top it off however you want, with the numerous condiment/topping options they offer. Also for Baseball fans here is a 2011 list of the Best and Craziest Major League Ballpark Hot Dogs. I’ll definitely be trying the South Philly Dog at Citizens Bank Park this season. Bring on the warmer weather and grilling season!!

Franks

 

Item #      Description      Pack

ILG215,   FRANKFURTERS-8-1 5# ILLG**,   1/5#

HTF3314,   FRANKS-#1 BUN SIZE 8-1 12/1# HATFIELD**,   12/1#

DVM409,   FRANKS-6-1 COV 18/1# HIPPEY**,   18/1#

KNZ1147,   FRANKS-AUTH DELI BEEF 5-1 12#**,   2/6#

111012,   FRANKS-BEEF 10″ 4-1 4/5# HEBREW N**,   4/5#

111020,   FRANKS-BEEF 100% BLK ANGUS 2-1 FARMLAND**,   1/10#

DVM411,   FRANKS-BEEF 3# BOX HIPPEY,   1/3#

110086,   FRANKS-BEEF 4-1 FOOT LONG 1025 BERKS**,   10#/CS

KNZ1144,   FRANKS-BEEF 4-1 KUNZLER**,   2/6#

111011,   FRANKS-BEEF 6″ SKLS 6-1 HEBREW N**,   20#/CS

111010,   FRANKS-BEEF 7″ SKLS 4-1 HEBREW N**,   4/5#

110085,   FRANKS-BEEF 8-1 12/1# BERKS**,   12/1#

KNZ1145,   FRANKS-BEEF 8-1 BULK 2/6# KUNZLER,   2/6#

KNZ1198,   FRANKS-BEEF 8-1 VAC 12/1# KUNZLER**,   12/1#

KNZ1081,   FRANKS-BEEF BUN LENGTH 12/1# KNZ**,   12/1#

HTF3300,   FRANKS-BEEF GRILL 10-1 5.25″ 2/5# HTF,   2/5#

HTF3328,   FRANKS-BEEF GRILL 8-1 2/5# HATFIELD**,   2/5#

HTF3319,   FRANKS-BEEF HATFIELD 24/1#**,   24/1#

110251,   FRANKS-CHEESE 12-1 JFM**,   12/1#

DVM413,   FRANKS-CHEESE 3# HIPPEY**,   1/3#

JFM101,   FRANKS-CHEESE 4/2.5# JFM**,   4/2.5#

KNZ1180,   FRANKS-CHICKEN 10-1 8/3#**,   8/3#

HTF3347,   FRANKS-GRILL 8-1 10# HATFIELD**,   10#/CS

KNZ1104,   FRANKS-GRILL 8-1 BULK 2/6# KUNZLER,   2/6#

HTF3313,   FRANKS-GRILL DLX 4-1 12″ 10# HATFIELD**,   10/1#

HTF3307,   FRANKS-GRILL DLX 4-1 7″ 10# HATFIELD**,   10/1#

HTF3301,   FRANKS-GRILL DLX 8-1 10# HATFIELD**,   10/1#

KNZ1106,   FRANKS-GRILL VAC 12/1# KUNZLER **,   12/1#

DVM416,   FRANKS-JALP/CHEESE 6/1# HIPPEY**,   6/1#

JFM100,   FRANKS-JUMBO 8″ 4-1 10/1# JFM**,   10/1#

111001,   FRANKS-JUMBO MEAT 24/1# BAR S**,   24/1#

KNZ1011,   FRANKS-JUMBO MEAT 8-1 BULK 2/6# KUNZLER,   2/6#

KNZ1062,   FRANKS-JUMBO MEAT KUNZLER 8-1 8/3#,   8/3#

KNZ1066,   FRANKS-MEAT 10-1 12/1# KUNZLER**,   12/1#

110090,   FRANKS-MEAT 10-1 2/5# BERKS**,   2/5#

KNZ1044,   FRANKS-MEAT 10-1 2/6# KUNZLER**,   2/6#

110087,   FRANKS-MEAT 4-1 1/10# BERKS **,   10#/CS

110089,   FRANKS-MEAT 8-1 12/1# BERKS**,   12/1#

KNZ1064,   FRANKS-MEAT 8-1 12/1# KUNZLER**,   12/1#

KNZ1068,   FRANKS-MEAT 8-1 6/6# KUNZLER**,   6/6#

KLR461-6,   FRANKS-NAT CASING 6-1 6/2# KOHLER**,   6/2#

HTF6621,   FRANKS-OLDE PHILLY 10-1 HATFIELD**,   4/5#

HTF3310,   FRANKS-ORIGINAL HOT DOG 24/1# HATFIELD**,   24/1#

HTF6196,   FRANKS-PHILLIES 8/5#**,   8/5#

KNZ1115,   FRANKS-PRETZEL DOG 24CT 6# KUNZLER**,   1/6#

DVM410,   FRANKS-REGULAR 3# BOX HIPPEY,   1/3#

DVM402,   FRANKS-REGULAR 6# BOX HIPPEY,   1/6#

KNZ1099,   FRANKS-SUPER JUMBO 5-1 2/5# KUNZLER,   2/5#

KNZ1077,   FRANKS-TURKEY 10-1 8/3#**,   8/3#

KNZ1078,   FRANKS-TURKEY 12/1# KUNZLER**,   12/1#

110083,   SAUSAGE-HOT SMKD 5-1 2/5# 2010 BERKS**,   2/5#

ILG205,   WIENERS-GERMAN ILLG**,   1/1#


Seasonal Products-Orange, Raspberry & Strawberry Tapioca

Posted on April 18th, 2011 | Posted in Featured Product, Seasonal Products

These ICC seasonal products will be available for purchase on March 28, 2011.

Raspberry Tapioca ICC, 1/8#, Item#-ICC0307 (thru April 22)

Strawberry Cheese Delight ICC, 1/5.5#, Item#-ICC0103 (thru June 17)

Strawberry Tapioca ICC, 1/8#, Item#-ICC0308 (thru June 17)

Orange Tapioca ICC, 1/8#, Item#-ICC0304 (April 25 thru July 15)


 

 

 

 

 

 

New Products

Posted on April 15th, 2011 | Posted in New Products

New Products for the week of April 11th!

4.15 New Products

Recipe Thursday-Cheddar and Scallion Biscuits

Posted on April 14th, 2011 | Posted in Bakery, Recipes

This month for our April Birthday Celebration we enjoyed breakfast foods, since our birthday Salesman was only in the office in the morning! I made a savory Cheddar and Scallion Biscuit as well as Cranberry Nut Bread. Though I’m not picturing the bread I do highly recommend making it. It has a nice balance of citrus and tartness from the orange juice and fresh cranberries. Now onto the biscuits! These biscuits were easy to make and very flavorful because of the additional ingredients of cheddar and scallion. I added baking soda to the original recipe to help the biscuits rise a little more. I recommend serving them warm, with butter.

Cheddar and Scallion Biscuit

Yield 18 Biscuits

Ingredients

9 ounces (about 1 3/4 cups) all purpose flour (991867)
2 teaspoons baking powder (NOT1030)
1/2 teaspoon baking soda (991858)
1 teaspoon salt (CQS030)
2 tablespoons butter (880000)
2 ounces cheddar cheese, grated (774107)
Green part of 1 scallion, sliced thin
1 cup milk* (HPH004) 

Method

Preheat the oven to 400°F and line a baking sheet with parchment paper for easy cleanup. In a medium bowl. combine the flour, baking powder, baking soda, and salt, Whisk to combine. Cut the butter into several pieces and add it to the flour, With your fingertips, rub the butter into the flour until you have very small pieces throughout. Add the cheese and scallion, and stir to distribute. Add the milk sparingly, until the dough sticks together, and stir to combine. *You may not need to add all of the milk.

Flour your work surface lightly. Remove the dough from the bowl, put it on your floured surface, and pat it into a rough square about 9 inches across. Fold the dough in thirds, like a letter, pat it down again until it’s about an inch thick, turn it 90°, and fold in thirds again.

Dust your work surface with flour again, if needed, and roll the dough to a thickness of 1/2 to 3/4 inches. Using a biscuit cutter or other similar tool, cut circles from the dough and place them on your prepared baking sheet.

Re-roll the scraps. You’ll get a better rise out of the next batch of biscuits if you keep the dough oriented the same way instead of rolling it up or smashing it together. The folding in the previous steps has created horizontal layers that cause the biscuits to rise, just like the layers in pastry crust or puff pastry. So, when you combine the scraps, keep the horizontal layers horizontal as much as possible. Cut more biscuit from the rerolled biscuit dough. If you don’t want to end up with even more scraps, consider cutting the second batch into squares instead of rounds.

Rather than rolling the scraps a third time, you can make a few hand-formed biscuits from whatever is left after the second batch is cut They won’t be pretty, but they’re fine as samples for the cook.

Brush the tops of the biscuits with milk or melted butter, if desired, and bake at 400°F until lightly browned, about 20 minutes. Serve warm out of the oven.

Recipe adapted from SeriousEats.com

 

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