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New Products

Posted on January 25th, 2013 | Posted in New Products

New Products for the week of January 21st!

1.25 New Products

Simplot Sweet Potato Gems

Simplot Sweet Potato Gems

Product Benefits
  • Bake or fry preparation convenience.
  • Sweets meet consumers’ desire for healthier menu choices.
  • Sweet potato are exceptionally versatile across the menu and cuisine types.
  • Great second fry alternative.
  • Excellent source of Vitamin A, naturally cholesterol free, and 0g trans fat per serving.
Specifications
  • .31 oz/unit
Prep Instructions
  • Deep Fry: Preheat fryer to 345°F. Fill fryer basket no more than half full. Fry for 2 1/4 to 2½ minutes. Do not overcook.
  • Convection Oven: Preheat oven to 350°F. Arrange fries in a single layer on sheet pans. Bake for 15 to18 minutes.
  • Conventional Oven: Preheat oven to 400°F. Arrange fries in a single layer on a sheet pan. Bake for 18 to 24 minutes.
  • Combi Oven: Preheat oven to 375°F. Set steam setting to 20%. Set fan setting to 75%. Arrange one bag of fries on a full size sheet pan. Bake for 11 to 16 minutes.
Menu Suggestions
  • Sweet Home BBQ – Looking to give your chicken or ribs some southern flare? Couple savory BBQ with Simplot Sweets Gems—the perfect side to dip in BBQ sauce.
  • They’re Called SWEETS for a Reason – Bake Simplot Sweets Gems topped with cinnamon-sugar and candied nuts. Serve with flavored dipping sauces for an irresistible dessert!
  • Pile on the Flavor -Complement the unique flavor of the sweet potato with bacon, Gorgonzola, green onions and sour cream or create your own signature combination.
Ingredients
SWEET POTATOES, VEGETABLE OIL (SOYBEAN, CANOLA, AND/OR SUNFLOWER), DEHYDRATED POTATO, SUGAR, CORN STARCH, RICE FLOUR, SALT, SODIUM ALGINATE, TO PROTECT NATURAL COLOR (CITRIC ACID, ASCORBIC ACID, DISODIUM DIHYDROGEN PYROPHOSPHATE).

Recipe Thursday-Overnight Sticky Buns

Posted on January 24th, 2013 | Posted in Bakery, Breakfast and Brunch, Recipes

I was looking forward to this past Christmas season for a few months prior, because I was going to be hosting my three nieces and nephew for a sleepover (ages 8, 5 and two 3 year olds)! Since some of them live in California they do not get enough quality cousin time, nor do I do my Aunt duties:). So in anticipation, I wanted to produce a breakfast that was easy to make, homemade and satisfying to my tastebuds and kids tastebuds. I came across this Overnight Sticky Buns recipe which is pretty much a glorified monkey bread recipe.  I will say that I suceeded, with the exception of my 5 year old niece who informed me that she does not eat cinnamon, hmm… All in all delicious and worth making.

Overnight Sticky Buns

Hometown's Overnight Sticky Buns

While the recipe calls for a cup of raisins or 1/2 cup of chopped pecans I made mine with neither, for the kids sake!  Feel free to use either one or a mix of the two.  The recipe should be prepared before you go to bed and baked in the morning.

Yield 8-10 Servings
Ingredients
1 cup raisins (994002), or ½ cup chopped pecans (992506)
1 (3-ounce) package vanilla pudding (Cook and Serve type; NOT instant)
3/4 cup brown sugar (NSU2150)
1 teaspoon cinnamon (CQC065)
2-pounds frozen white bread dough (cut into 1.5 ounce pieces) or dinner roll dough
8 tablespoons butter (880000)

Method
Before you go to bed, sprinkle pecans and/or raisins (if using) in a greased Bundt pan, and evenly arrange the frozen dough balls on top.  Combine the pudding mix, brown sugar and cinnamon; sprinkle over dough. Cut butter into pieces and dot over the top of sugar mixture.

Cover tightly with plastic wrap and let rise overnight on counter.  (Very tightly! Wrap around pan if necessary for a secure seal)

In the morning, preheat the oven to 350 degrees.  Remove plastic wrap and bake for 25-35 minutes (on a baking sheet to catch the drips) or until the sticky buns are cooked through and a bit crusty on top.

Allow to cool for 5 minutes in the pan.  Place your serving plate on top of the Bundt pan and invert, holding platter and Bundt pan together, so that the sticky buns come out nicely onto your platter.

Tip:  If you don’t seal the plastic wrap to the side of the Bundt pan before going to bed, the dough may rise well above the top of the pan by the time you wake.  Not to worry, simply press down on the wrap-covered surface until the dough is at the same level as the top edge of the pan and proceed.

Recipe adapted from FountainAvenueKitchen.com

Featured Product-Pan Liners

Posted on January 21st, 2013 | Posted in Featured Product

Pan Liners are necessary if you bake anything on a sheet pan! When I worked in a commercial kitchen I used pan liners for baking cookies and bread or even to line the pan under pies so that your oven does not get excesively dirty. This allowed the baked goods to come right off the pan and cut down on clean up time.

Tinicum Stick-Ban Quilon Pan Liner – 16 x 24.   Single use bakery tray liner.  High quality yet economical.  For normal baking operations where baking temperatures do not exceed 375 degrees.  Kosher.  Meets the requirements of the U.S. Food, Drug and Cosmetic as amended.  Packed 1000 per case. Item Code-BD3061.

Pan Liner

Hometown's Pan Liner

 

New Products

Posted on January 18th, 2013 | Posted in New Products

New Products for the week of January 14th!

1.18 New Products

New Wild Bill’s Bacon Jerky!  Satisfy your bacon craving anytime with thick slices of 100% real hickory smoked bacon jerky!  Available in a re-sealable 3oz bags.

Wild Bill’s Bacon Jerky

Bacon Jerky_Wild Bills

Recipe Thursday-Baked Penne with Mushrooms and Fontina

Posted on January 17th, 2013 | Posted in Main Course, Recipes

It seems like more and more people are cutting back on their meat intake and my sister’s family is one of them. This past Sunday I enjoyed Baked Penne with Mushrooms and Fontina for dinner, at their house. I have always been a fan of mushrooms and this dish allowed the mushrooms to shine. Their earthy flavor was distinct, since there were minimal other ingredients that could mask their flavor. If you are interested in cooking more with mushrooms check out this article about cooking with mushrooms. This dish is light, fresh and is perfect for a weeknight dinner.

Baked Penne with Mushrooms and Fontina

Baked Penne with Mushrooms and Fontina

Note: One shortcut that I learned from Cook’s Country is to use frozen spinach rather than fresh. This saves on prep time and expense and tastes just as good as fresh spinach in cooked dishes.

Yield 4-6 Servings
Ingredients
10 ounces spinach (559613)
1 pound penne (991538)
1/4 cup extra-virgin olive oil (992055)
5 garlic cloves, minced (991057)
1/2 cup onion, diced (990195)
2 pounds white or cremini mushrooms, quartered lengthwise (cut smaller if necessary to make bite-size pieces)
Koshert salt (CQS030)
2 teaspoons dried oregano (CQo075)
1/2 teaspoon hot red pepper flakes (CQP101)
1/2 cup sweet vermouth
12 ounces fontina, cut into small cubes (775815)
freshly ground black pepper (Peppercorns-CQP071)
3/4 cup freshly grated Parmigiano-Reggiano (CWBE900)

Method
Bring a large pot of salted water to a boil and preheat the oven to 400 degrees Fahrenheit. Lightly grease a 9×13-inch baking dish. Thaw spinach in microwave about 8 minutes. Place spinach in a dish towel and ring out excessive liquid. Boil the pasta according to package directions; drain well and place in the baking dish with the spinach.

Heat 2 tablespoons of the olive oil in your largest skilled over high heat. When the oil is hot, add the garlic, onion, and half the mushrooms (or however much will fit in your skillet up to about a double layer). Season with 1/2 teaspoon salt, the oregano, and hot pepper flakes and cook, stirring occasionally, until the mushrooms are well browned on most sides but still meaty, not having given up all of their liquid. Transfer to the baking dish. Add the remaining 2 tablespoons olive oil and remaining mushrooms to the skillet and cook in the same fashion, adding another 1/2 teaspoon salt. When they are done, add the sweet vermouth and cook, stirring and scraping up any browned bits in the bottom of the skillet, for about 30 more seconds. Transfer the mushrooms, cooking liquid, and any juice and crispy bits in the skillet to the baking dish.

Add the fontina and several grinds of black pepper to the baking dish. Stir everything around thoroughly. If the dish is too full to stir, move some of the contents temporarily back to the skillet to make room for stirring, then return everything to the baking dish when well combined. Taste and add more salt if needed.

Sprinkle the top with the Parmigiano and bake until bubbly and browned, about 15 minutes. (You can prepare the casserole and refrigerate it, unbaked, for up to 24 hours, then bake when you are ready. The chilled dish will take 45 minutes to 1 hour to bake.)

Recipe adapted from Herbivoracious Cookbook

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