Asian Salad Dressing Recipe

2 tsp VE Malay Seasoning
1 Tbsp VE Oriental Seasoning
1 Tbsp Sugar
3 Tbsp VE Red Pepper Jelly
1 Tbsp Sesame oil
2 Tbsp Soya Sauce
2 Tbsp Vegetable oil
2 Tbsp Rice Wine Vinegar

1. Mix all ingredients together in a blender.

Chipotle Beef & Guacamole Tortas

Serves 4

'Torta' is Spanish for sandwich. These 'tortas' are a spicy, Spanish version of burgers. In Mexican bakeries, there are long rolls called `bolillos' but any large and crusty French roll will do.

1 1/2 lbs (750g) lean ground beef
2 garlic cloves, crushed
1 tsp (5ml) VE Chipotle Chili
1 Tbsp (15ml) ketchup
1 Tbsp VE 3 Onion Dip Mix
2 tsp ground Cumin
VE Sea Salt & VE Pepper, to taste
4 large crusty rolls, split in half
1 large beefsteak tomato
1 cup prepared VE Guacamole Dip

1. Combine first 6 ingredients in large bowl. Season with freshly ground VE Sea Salt and VE Pepper.
2. Form into 4 patties, approximately the same size as buns.
3. Grill patties over medium high heat, browning both sides. (Cooked patties will have an internal temperature of 160F.)
4. Top with tomato slices and VE Guacamole Dip.

Chicken Fajitas

Serves 4
2 Tbsp vegetable oil
1 Tbsp lime juice
1 Tbsp VE Fajita Seasoning
4 boneless chicken breasts
1 Tbsp vegetable oil
1 onion, cut in half then sliced
2 bell peppers, sliced
1 Tbsp VE Taco Seasoning
Tortilla shells
VE Guacamole Dip
VE prepared Salsa (VE Fruit Salsa Mix, VE Poco Picante Salsa or VE Caliente Salsa Mix)

1. Combine vegetable oil with lime juice and VE Fajita Seasoning. Add chicken breasts, turning to coat.
2. Preheat frying pan over medium high heat. Cook chicken breasts 4 minutes on each side. Remove from pan and set aside.
3. Add vegetable oil to hot pan. Add sliced onion and pepper and stir-fry for 3 minutes with VE Taco Seasoning.
4. Cut chicken into strips and return to pan with vegetables, stir-fry for 2 minutes.
5. Roll chicken and vegetables in warmed tortilla shells. Serve with VE Guacamole Dip and VE Salsa.

Note:
VE Fruit Salsa Mix - Mild
VE Poco Picante Salsa Mix - Medium
VE Caliente Salsa Mix - HOT HOT

Chicken Enchiladas

Makes 4 servings
Filling:
5 chicken breast, boneless
1 onion
1 cup cheddar cheese, shredded
1tbsp. Herb & Garlic dip mix
1 tsp. VE Greek Oregano
1 3/4 cups prepared tomato sauce
Or VE Rustico Sauce

Topping:
Mix diced tomatoes with 1-2 tsp VE Taco Seasoning
3/4 cup cheddar cheese, shredded

1. Cook cubed chicken in 1 Tbsp in a frying Pan.
2. Cook over medium heat until fully cooked.
Add Onion, cheddar cheese, and spices. Heat until cheese is melted.
3. Stir in sauce.
4. Spread out even amounts of filling down the middle of the tortilla, roll up. Arrange in a lightly greased baking dish. Cover with Topping and cheddar cheese.
5. Bake uncovered in preheated oven for 20 minutes @ 350 degrees. Cool 10 minutes before serving.

Malay Peanut Sauce

Yields approximately 1 cup (250 ml)
1 tsp vegetable oil
1 small onion, minced
2 Tbsp peanut butter
1 Tbsp VE Malay Seasoning
1 - 10 oz can coconut milk
1 Tbsp lime juice

1. Over medium heat add vegetable oil. Sauté onion until soft.
2. Stir in peanut butter and VE Malay Seasoning, until peanut butter has melted.
3. Whisk in coconut milk, increase heat slightly and simmer gently until sauce reaches desired consistency. Remove from heat and add lime juice. Serve with steamed rice, noodles or use as a dipping sauce for Chicken Satay.

Chicken Satay

Serves 4
1 lb cubed boneless skinless chicken
1 Tbsp VE Malay Seasoning
1 Tbsp vegetable oil
1 Tbsp lime juice
3 Tbsp soy sauce
1 - 2 tsp sugar

1. Combine ingredients in plastic zip lok bag and refrigerate for 2 hours.
2. Soak wooden skewers in water for at least 45 minutes to prevent ends from scorching.
3. Thread chicken onto skewers and grill over med-high heat for approximately 3 minutes per side, or until chicken is fully cooked.
4. Serve with Malay Peanut Sauce.

Cajun or Cuban Tortilla Chips

Use vegetable oil spray instead of butter for a healthier treat.
Yield 32 chips
4 - 8" tortilla rounds
1 Tbsp melted butter
1 - 2 tsp VE Cajun or Cuban Seasoning
2 tsp VE Parsley
VE Sea Salt, to taste

1. Preheat oven to 400F .
2. Mix together melted butter, VE Cajun Seasoning (or Cuban) and VE Parsley.
3. Brush with prepared butter and sprinkle with VE Sea Salt OR you use spray oil and spray pita then sprinkle with VE Cajun Seasoning (or Cuban), VE Parsley and VE salt.
4. Cut each pita wedges and arrange on a parchment-lined baking sheet.
5. Bake for 6-8 minutes. Remove when chips are crisp and slightly browned. Serve with favourite VE Dip.

Tri-Colour Italian Pasta Salad

Serves 12
4 cups bite-sized pasta - your choice
2 cups broccoli florets
1 recipe prepared VE Verde Vinaigrette
1 red and 1 green pepper, coarsely diced
2 cups halved cherry tomatoes
1 cup cubed Mozzarella cheese
VE Giardino Sea Salt
VE Garlic Pepper, to taste

1. Cook pasta according to package directions.
2. Steam broccoli until tender crisp and refresh under cold water. Drain and set aside.
3. Whisk VE Verde Vinaigrette in mixing bowl. Add peppers, cherry tomatoes, cubed Mozzarella, drained pasta and broccoli florets to bowl, tossing to coat.
4. Season to taste with VE Giardino Sea Salt and VE Garlic Pepper.

Easy Caesar Chicken Wrap

You can make the meat ahead and freeze it in individual packages to whip up a quick meal or anytime the mood strikes you (or way not take it to work for Lunch).

4 Boneless Chicken breasts
1 Tbsp of VE Souvlaki Seasoning
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Green Pepper cut in strips
Onions thinly sliced
Shredded Lettuce
Shredded Cheddar or Feta (for that extra bite)
Tortilla wraps
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1 recipe of VE Caesar Salad Dressing Mix (Prepare mix according to directions on bottle BUT only use 1 Tbsp of Milk)

1. Cut chicken into strips and sprinkle with Souvlaki Seasoning. Sauté over medium heat until fully cooked.
2. Spread Caesar Salad Dressing Mix on a Tortilla.
3. Place Chicken strips on Center of wrap
4. Add Lettuce, Green Pepper, Onion, and Cheese.
5. For a great way to keep all the food in: fold bottom of wrap about 1/3 up and then fold one side over and under the chicken mixture. Then finish by rolling closed.

Alternative tastes:
Cheese, Chive and Bacon Dip Mix, Cheese and Jalepeno Dip Mix. Chances are you have your own favorite Dip. Try it on a wrap. You will just love it!! Try your favorite Spice in place of the Souvlaki for another great taste. Have a great time trying out all the great combinations!!

Baked Creamy Pesto Chicken and Rice

by Andrea Buckley
Serves 4
4 Tbsp of butter
3 Tbsp flour
6 Tbsp VE Pesto Herb
3 cups of milk(1% or 2%)
2/3 cup of Parmesan cheese
1 tsp of Sea Salt
4 chicken breasts
Cooked rice

1. Melt butter in a microwavable measuring cup. Whisk in flour.
2. Whisk in 1 1/2 cups of Milk of milk. Microwave on high for 1 minute then remove and whisk until smooth.
3. Add remainder of milk, VE Pesto Herb, Parmesan cheese and salt. Whisk together and microwave on high for 1 minute.
4. Remove from microwave and whisk until sauce thickens. If you prefer a thicker sauce just place in microwave again for another minute.
5. Place thawed chicken breasts on parchment lined baking sheet (parchment makes cleanup a snap). Pour sauce over the top of uncooked chicken breasts (thawed).
6. Cook at 350F for 45-50 minutes, until chicken is cooked through.
7. Serve with rice.

Creamy Alfredo Pesto

by Andrea Buckley
Serves 4-6
4 Tbsp of butter
3 Tbsp flour
6 Tbsp VE Pesto Herb
3 cups of milk(1% or 2%)
2/3 cup of Parmesan cheese
1 tsp of Sea Salt
Fresh cheese Tortellini (or any type of pasta)

1. Melt butter in a microwavable measuring cup. Whisk in flour.
2. Whisk in 1 1/2 cups of Milk of milk. Microwave on high for 1 minute then remove and whisk until smooth.
3. Add remainder of milk, VE Pesto Herb, Parmesan cheese and salt. Whisk together and microwave on high for 1 minute.
4. Remove from microwave and whisk until sauce thickens. If you prefer a thicker sauce just place in microwave again for another minute.

Pesto Chicken Pinwheels

2 Tbsp VE Pesto Herb
3 Tbsp Hot Water
4 oz Feta Cheese, crumbled
1/8 tsp freshly ground VE pepper
4 chicken breast halves

1. Mix together VE Pesto Herb and hot water, allow to stand for 5 minutes to soften spices.
2. Add Feta and pepper. Set aside.
3. Using a Meat tenderizer (or meat mallet) flatten chicken to about 1/4 inch thickness.
4. Spread about 2 Tbsp of pesto-cheese mix on each chicken breast. Roll each piece of chicken and secure with toothpicks. Place on greased coking dish with seam side down.
5. Bake at 400F for 25-35 minutes, until juices run clear when meat is pricked with fork. Remove from oven and let stand for 5 minutes. Cut into 1/2 inch rounds and serve.

Pesto Cream Cheese Spread

by Dana Kayal

Use this as a spread for Bagels or crackers, or spread some on a pita (or tortilla) as a base for a wrap, or just spread some on a wrap, roll and slice for a great appetizer for your guests.
1 cup cream cheese
1/2 cup no-fat sour cream
1 Tbsp Hot water
2 tsp VE Pesto Herb
1 tsp VE Sun-Dried Tomato Dip Mix
1/4 cup Chopped Sun-Dried Tomatos

1. Whip together cream cheese and Sour Cream.until light.
2. Mix together hot water, VE Pesto Herb and VE Sun Dried Tomato Dip Mix. Mix into cream cheese mixture. You are now ready to use this great tasting spread!

Warm Pizza Dip

1- 8 oz. container Whipped Cream Cheese
1 cup pizza sauce
1/2 cup chopped onion
8 oz. mozzarella cheese, grated
2 1/2 oz. pepperoni, coarsely chopped
2 1/2 oz. can sliced olives, drained
1 tsp VE Pizza Seasoning

1. Spread cream cheese on the bottom of a greased 9” round pie plate.
2. Add the remaining ingredients, in layers, in the order that they appear.
3. Sprinkle Pasta Seasoning over top. Place in preheated 350F oven for 5-10 minutes. Serve warm with crackers.

Pesto Chicken Breasts

By Terra Monk
Serves 4
4 chicken breasts, boneless, skinless
2 Tbsp VE Pesto mix
2 Tbsp Real Mayonnaise, low fat
8 slices Swiss, Gruyere or sharp cheddar

1. BBQ or bake chicken breasts until halfway done (flipping once on BBQ).
2. While chicken is cooking mix together VE Pesto Herb Mix and the Mayonnaise.
3. When chicken is half cooked spread pesto mixture evenly over breasts. Cook until chicken is cooked through and tender.
4. Place two cheese slices on each piece of chicken and cook until cheese is melted. Serve immediately and enjoy.

Spicy Roast Chicken

By Colleen Zade
Serves 4 – 6
2 tsp VE Nonya Seasoning
1 large clove garlic, minced
2 tsp brown sugar
2 Tbsp Soya Sauce
1 Tbsp fresh lime juice
6 - 8 chicken thighs (skinless)
30 g (1 oz) butter, chopped

1. Combine first 5 ingredients together to make a thin paste.
2. Brush mixture on chicken thighs and place butter piece on top.
3. Bake for 50 minutes at 350F until chicken is cooked through and tender. Baste with any remaining paste after 25 minutes.

Molokai Ribs

Serves 8
5-6 lbs pork spareribs, cut into individual pieces
3 medium onions
6 Tbsp soy sauce, divided
1/2 tsp VE 4 Pepper Blend
6 VE Star Anise Carpels
1 Tbsp vegetable oil
1 tsp VE Nonya
2 Tbsp brown sugar
1 Tbsp lemon juice
1 tsp VE Ginger Powder
1/2 cup honey
1 Tbsp Worcestershire Sauce

1. In large pot place spare ribs. Cover ribs with 2 of the onions, which have been sliced, 4 Tbsp of soy sauce, the pepper, and anise.
2. Add 1-2 inches of water the pot and bring to a boil. Cover and reduce heat. Allow to simmer until ribs are tender – 1 to 1 1/2 hours.
3. While ribs are simmering prepare sauce. Place oil in a large frying pan and add the last onion which has been finely chopped. Sauté until golden. Add remaining ingredients and bring to a boil. Set aside.
4. When ribs are tender place on a baking sheet that has been lined with parchment paper. Pour some sauce over ribs then bake, uncovered, at 400F for 1/2 hour being sure to baste every 10 minutes with remaining sauce.

Chicken Souvlaki Marinade

This is one of my favorites as it is so simple and has an amazing taste!! (And, there are no complaints, only compliments, from my children when I make this recipe -- that's a real bonus!)
4 Servings
2 tsp garlic cloves, minced
1 tsp lemon juice
1 tsp extra-virgin olive oil
1/2 tsp VE Greek Oregano
1/2 tsp VE Sea Salt
1/4 tsp VE Pepper
4 chicken breasts

1. Place all ingredients in zip lok bag and shake to coat chicken. Allow to marinade in fridge for at least 30 minutes.
2. Grill over medium heat for 6-8 minutes per side until juices run clear and chicken is no longer pink inside.

Do You Know if Your Herbs and Spices Are Still Fresh?

I found this article online and thought that I would post it here as I have often wondered about the shelf life of my spices.

Article By Thomas G

Most would agree that fresh herbs and spices provide the best flavorings for your cooking. Unfortunately, it's not easy to keep fresh herbs and spices on hand at all times, so many of us have a stockpile or dried herbs and spices in our kitchens.

A spice is a dried seed, fruit, root, bark or vegetative substance used as a food additive for the purpose of flavoring. I’m sure you all know that. But I’m sure many of you have spices on your shelf that you rarely use. Then a recipe comes along and you question if the spices are still good. I’ve provided some information on the shelf life of spices and herbs below.

Ingredient Shelf Life

Ground Spices 2-3 years

Whole Spices 3-4 years

Seasoning Blends 1-2 years

Herbs 1-3 years

Extracts 4 years, except pure vanilla, which lasts forever

Still not sure, then use these guidelines:

Check to see that the color of your spices and herbs is vibrant. If the color has faded, chances are so has the flavor.

Rub or crush the spice or herb in your hand. If the aroma is weak and flavor is not apparent, it’s time to replace it.

Store herbs and spices in a tightly capped container, and keep away from heat, moisture, and direct sunlight. Replace bottle lids tightly immediately after use.

To minimize moisture and caking, use a dry measuring spoon and avoid sprinkling directly into a steaming pot.

Check the freshness date on the container.

Did this recipe make you hungry? Do you enjoy cooking and trying new recipes? Chef Tom shares his favorite recipes, videos, cooking tips and resources on his blog http://www.cheftomcooks.com

Article Source: http://EzineArticles.com/?expert=Thomas_G

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Check out Chef Tom's site for more articles and great recipes.

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Lemon Dilly Chicken

Serves 6
2 Tbsp olive oil
6 boneless, skinless chicken breasts
1 cup chicken stock
1 Tbsp lemon juice
1 tsp VE Lemon Dilly Dip Mix
1 Tbsp VE 3 Onion Dip Mix
VE Sea Salt & VE Lemon Pepper, to taste


1. Heat olive oil in large frying pan, over medium heat. Add chicken breasts and cook for 2-4 minutes per side.
2. Mix together the chicken stock, lemon juice and VE Lemon Dilly Dip Mix.
3. Pour over chicken in frying pan. Bring to a boil, then reduce heat and allow to for 10 – 15 minutes, until chicken is cooked through. Remove chicken from pan and place on a serving dish.
4. Allow sauce, remaining in frying pan, to boil until reduced by half.Add VE 3 Onion Dip Mix Season to taste with VE Sea Salt & VE Lemon Pepper. Pour sauce onto chicken breasts and serve.

Bruschetta Bowtie Pasta

Serves 4
1 lb (450g) package bowtie pasta
2 – 28 oz (796ml) cans diced tomatoes
1/4 cup olive oil
1 Tbsp VE Balsamic Vinegar
1 Tbsp VE Pesto Herbs
1 Tbsp VE 3 Onion Dip Mix
1/2 cup grated Parmesan cheese
VE Sea Salt & VE Pepper, to taste
Grilled Italian sausage, sliced

1. Cook pasta in boiling water.
2. While pasta is cooking combine the following ingredients in a large bowl: tomatoes, olive oil, VE Balsamic Vinegar, VE Pesto Herbs and VE 3 Onion Dip Mix. Set aside.
3. Stir cooked, drained, pasta into bowl with tomato mixture. Add freshly grated Parmesan cheese, VE Sea Salt and VE Pepper. Toss. Serve with a nice crusty bread.

Egyptian Bean & Vegetable Soup

Serves 4 to 6
2 Tbsp Olive Oil
1 onion, diced
2 cloves garlic, crushed
1 tsp VE Whole Cumin
1 1/2 tsp VE French Dressing Mix
1/4 tsp VE Harissa
2 bay leaves
1 large carrot, diced
1 cup diced tomatoes (fresh or canned)
4 cups vegetable stock
2 cups canned fava (or white kidney) beans
3 Tbsp fresh lemon juice
VE Sea Salt & Pepper to taste
1 tsp VE Mint

1. In a large pot over medium heat olive oil. Add garlic and onions and sauté until onions are translucent.
2. Stir in VE Cumin, VE French Salad Dressing Mix, VE Harissa, bay leaves and carrot. Cook for 5 minutes.
3. Stir in tomatoes and vegetable stock. Bring to a simmer and continue to cook for about 15 minutes, until carrots are tender.
4. Add beans, lemon juice and VE Mint. Season to taste with VE Sea Salt & VE Pepper.
5. Remove bay leaves before serving.

Spaghetti Carbonara

A VE Quickie Meal

6 quarts boiling water
2 tsp salt
1 lb dry pasta, spaghetti or fettuccine

Sauce
2 Tbsp butter
3 Tbsp flour
3 cups liquid (milk, cream, vegetable or chicken broth)
3 - 4 Tbsp VE Cheese, Chives and Bacon
1 Tbsp VE Herb and Garlic Dip Mix

1. Add pasta to salted boiling water and cook 8 to 10 minutes. Drain when cooked.
2. Meanwhile make the sauce. Melt butter, add flour to make a roux. Slowing add liquid, of choice, stirring constantly. Add VE seasonings and bring to a boil. Remove from heat and season with salt and pepper, to taste. Pour over cooked pasta and toss. Serve immediately.

Chunky Tomato Sauce with Harissa

Use this sauce with couscous, rice or lentils served with warmed pita bread and yogurt. Option: You may add chickpeas to the tomatoes.

2 Tbsp olive oil
1 large onion, finely diced
1 – 14oz. Can diced tomatoes, including juice
1-2 tsp. VE Harissa, made to directions on jar

1. Place medium saucepan over medium heat. Add onion and cook for about 5 minute.
2. Add tomatoes, with juice, allow to simmer uncovered for 5 minutes.
3. Add VE Harissa. (Add more if you like.)

Cajun Skillet Beans

Serves 4 to 6
2 Tbsp vegetable oil
1 medium onion, diced
2 green or red peppers, diced
3 stalks celery, sliced
2 tsp VE Herb & Garlic Dip Mix
1 Tbsp VE Cajun Seasoning
1- 28oz can diced tomatoes
1 Tbsp honey (or molasses)
1 Tbsp VE Herb Mustard
2 cans of white kidney or lima beans
VE Sea Salt & VE Pepper to taste
Green onions, sliced (optional)
Cheddar cheese, grated (optional)

1. Heat oil in a large pot, over med-high.
2. Add onions, peppers, celery, VE Herb & Garlic Dip Mix and VE Cajun Seasoning. Sauté for 5 minutes or until onions are golden.
3. Add tomatoes, honey, VE Herb Mustard and allow to simmer for 5 minutes.
4. Add beans and heat through. Garnish with sliced green onions and cheddar cheese if you wish. Serve.

Mexican Beef Stew

1 lb ground beef, browned
1 lg can diced tomatoes
1 can Kernel Corn
1 can SM. Black Beans
1 Large can Tomato paste (or lg can tomato sauce)
1 green pepper
1 red pepper
1 large onion
2 Tbsp Taco Seasoning
1 Tbsp VE Poco Picante Salsa
1 Tbsp VE Arrabbiata Sauce Mix

1. Add all ingredients to slow cooker. Stir to mix. Cook on low 6-8 hours.

Spicy Sesame Noodles

Serves 8

2 Tbsp sesame oil
1/4 cup vegetable oil
1/4 cup soy sauce
1 cup chunky peanut butter
1 cup orange juice
zest of 1 orange (optional)
1/4 cup VE 7 Pepper Vinegar (or try Med Vinegar for less heat)
4 tsp VE Nonya (or Malay)
VE Sea Salt (to taste)
--------------------------
1 lb spaghetti, cooked
4 green onions, thinly sliced
1/4 cup fresh chopped cilantro (optional)

1. Whisk together the first 9 ingredients.
2. Add cooked spaghetti and green onions. Toss well. Heat together in large frying pan until heated through to serve hot OR refrigerate for 1-2 hours and serve cold.
3. After refrigeration, you may want to add extra orange juice.

Greek Frittata

Serves 4 to 6

8 eggs
1 tsp VE Greek Seasoning
1 tsp VE Lemon Dilly Dip Mix
l small onion, diced
1 clove garlic, crushed
1 Tbsp olive oil
4 cups torn spinach leaves
l cup Feta cheese, crumbled
1/2 cup Mozzarella cheese, grated

1. Whisk eggs then add VE Greek Seasoning and VE Lemon Dilly Dip Mix. Set aside.
2. In large frying pan sauté onion and garlic until translucent. Add spinach and stir gently until wilted.
3. Add Feta cheese and eggs. Slowly stir egg mixure being sure to scrape the bottom often, until eggs begin to set (about 5 minutes). Sprinkle with Mozzarella and cover. Continue to cook until eggs are set.
4. Cut into wedges and serve.

Greek Feta Dip

By Dana Kayal

4 oz. Cream Cheese
1/2 cup Plain Yogurt
1 cup Feta Cheese
1/4 tsp VE Lemon Dilly Dip Mix
1/2 tsp VE Greek Seasoning
Chopped tomato, cucumber and red onion

1. In Medium sized bowl blend together cream cheese and yogurt.
2. Add feta and VE seasonings.
3. Spread on a plate and top with tomato, cucumber and red onions. Serve with baked pita chips or crackers.

Easy Greek Chicken

By Sharon Russell
Serves 4

4 Boneless Skinless Breasts
2-3 minced garlic cloves
2 tsp VE Greek Seasoning
2 Roma Tomatoes, diced
1/2 Red Onion, chopped
1/2 Red Pepper, diced
1/2 Green Pepper, diced
1/2 cup olives (optional)
1 cup feta cheese

1. Place Chicken in baking dish in a single layer.
2. Layer remaining ingredients on top of chicken, in order given above.
3. Bake covered, at 350F, for 20 minutes then uncover and continue cooking for about 15 minutes, or until vegetables are done to your liking.

African Vegetables

by Jacqueline McGrath
Yield: 6 cups
1 tsp VE Cumin seasoning
1 1/2 tsp VE Herb & Garlic Dip Mix
1 small onion
1 large eggplant (cut into ½ inch pieces)
1 small red pepper (cut into 1 inch pieces)
1 small zucchini (cut into ½ inch pieces)
2 large tomatoes (cut into ½ inch pieces)
1 ½ Tbsp VE HARISSA sauce, made per jar
1-2 Tbsp VE Balsamic Vinegar
¾ cup crumbled Feta

Lightly grease frying pan with oil. To frying pan add first 6 ingredients toss to mix. Cook over medium heat, stirring occasionally, for about 10 minutes.
Stir in tomatoes and VE Harissa Sauce, cooking uncovered for 2 more minutes.
Stir in balsamic vinegar then remove from heat. (You may add extra VE Harissa if you like your food spicy)
Serve over rice garnished with Feta cheese.

Optional: You can use this for a wrap filling that may be eaten hot or cold.

Cinnamon Crescents

2 Cups flour
3 Tbsp sugar
4 tsp VE Baking Powder
1/2 tsp Cream of Tartar
1/2 tsp Salt
1/4 Cup margarine
3/4 Cup Milk
-------
6 Tbsp Brown Sugar
2 tsp VE Cinnamon
1/4 Cup Margarine (melted)

1. Preheat oven to 400F.
2. Mix together the first 5 ingredients.
3. Cut in margarine with pastry blender until whole mixture is crumbly.
4. Add milk, stirring until it pulls away from the side of the bowl and forms a soft ball. Turn onto a lightly floured surface and knead about 8 times. Divide dough into half. Roll each half into a 8-10 inch circle.
5. Using a pizza cutter cut each circle into 6-8 pie pieces. Roll into crescents. (Start rolling from large outer edge).

Coating:
1. In small bowl blend together brown sugar and cinnamon. Set aside.
2. Melt the second amount of margarine in a small bowl.
3. Roll each crescent into first into melted margarine then into VE Cinnamon/brown sugar mixture.
4. Place on slightly greased cookie tray. Bake for 15-17 minutes.

Greek Melts

By Margaret Mandryk
Serves 4
3/4 cup sour cream
1/4 cup mayonnaise
2 Tbsp VE 3 Onion Dip Mix
2 tsp VE Greek Seasoning
1 Tbsp VE Lemon Dilly Dip
1 Tbsp Poco Salsa Mix
1 pkg frozen chopped spinach, thawed and drained
½ cup diced red or green peppers
1 cup feta cheese crumbled
Mini Pita Pockets

1. Preheat oven to 350F
1. Mix together first 6 ingredients.
2. Add spinach, peppers and feta.
3. Put 1 Tbsp of mixture on each mini pita pocket. Bake 5-8 minutes.

Note: For a great meal idea try this mixture on grilled chicken breasts.

Ranch Hamburger Buns

by Sheila Carlson
1/2 cup water (70 - 80 degrees)
1/2 cup plain yogurt
1 egg
3/4 cup shredded cheddar cheese
2 Tbsp nonfat dry milk powder
1 Tbsp VE Ranch Salad Dressing mix
1 1/2 tsp salt
3 cup bread flour
2 1/4 tsp active dry yeast

Egg Wash:
1 egg
2 Tbsp water
Poppy seeds or sesame seeds (optional)

1. Place the first 10 ingredients in bread machine. Select dough setting.
2.When the dough cycle is done, turn dough onto a lightly floured surface and knead about 8 times. Divide dough into 12 pieces then form into rolls. Place in greased jumbo muffin cups or on thick cookie sheet. Cover and let rise in a warm place until doubled, about 1 hour.
3. Whisk together egg and water then brush tops of buns. Sprinkle with poppy or sesame seeds if desired.
4. Bake at 400F for 8-12 minutes, or until lightly browned.

Beef and Steak Marinade

2 Tbsp VE Beef and Steak Seasoning (or Beef and Steak Rub)
1 tsp of VE Minced Garlic (or 2 garlic cloves)
1/4 Tbsp of water
2 Tbsp Worcestershire Sauce
1/3 cup Of Oyster Sauce

1. Mix all ingredients together.
2. Place meat in a plastic zip lok bag and pour marinade over it. Place in refrigerator and allow to marinade for at least 1/2 hour.

Tortilla Crisps

by Dana Kayal

½ cup softened butter (or margarine)
1/8 cup parmesan cheese, shredded
1 Tbsp VE Classic Vinaigrette
1 Tbsp Pesto Herb Mix
flour tortillas

Mix first 4 ingredients in a small bowl.
Lightly spread onto flour Tortillas
Using a Pizza cutter, cut each tortilla into 8 wedges.
Bake at 400F for 14minutes, until nicely golden brown. Enjoy warm or cold.

No-Bake Party Mix

by Sheila Carlson
Yield: 12 - 13 cups

8 cups Crispix cereal
2 1/2 cups miniature pretzels or pretzel sticks
2 1/2 cups bite-size cheddar cheese crackers
3 Tbsp vegetable oil
3 Tbsp VE Ranch Dressing
2 Tbsp VE Lemon Dilly Dip

1. In a large plastic bag add first 5 ingredients. Close the bag and gently toss to coat ingredients with the oil.
2. Open bag and sprinkle in Ranch Dressing powder and the Lemon Dilly Dip powder. Close bag again toss until well-coated.
3. Store in an airtight container.

Roasted Veggies

by Dana Kayal
10-15 cups bite sized fresh vegetables (i.e.: mushrooms, broccoli, cauliflower, onion, eggplant, peppers)
2-3 Tbsp Olive Oil
1 Tbsp VE Foccacia Bread Spice
2 Tbsp VE Classic Vinaigrette
2 Cloves Garlic, minced
VE Sea Salt

1. Place vegetables in a large bowl.
2. Add olive oil and remaining ingredients until vegetables are lightly coated.
3. Cook in oven for 30 minutes at 400F. Use parchment paper so vegetables do not stick to bottom of tray.

Note: This may be used as a side dish served plain or drizzled with balsamic vinegar and sprinkled with parmesan cheese. Or use to top a pizza or in a Primavera Pasta.

Twice Baked Caesar Potatoes

3 medium Russet potatoes
2 Tbsp Butter
1/4 cup cream
1 Tbsp VE Caesar Dressing
Pinch of salt
Grated cheddar cheese

1. Bake potatoes in oven at 400F for 1 hour.
2. Allow potatoes to cool a bit then split in half lengthwise. Scoop out potato pulp, being sure to leave skin intact, place in bowl with butter. Mash together. Add cream, Caesar mix, and salt.
3. Scoop potato mixture back into potato skins and top each with grated cheese. Bake at 400 F for about 10-15 minutes . Serve with sour cream if you wish.

Alternative: You can substitute VE Ranch Dressing for the VE Caesar Dressing.

Greek-Style Pork Pocket Sandwich

1 lb pork strips
½ cup prepared VE Caesar Dressing
2 pitas
4 Tbsp yogurt
½ tsp VE Greek Seasoning
1 small red onion, peeled and thinly sliced
1 chopped English cucumber

1. Place pork strips and Caesar Dressing in a bowl and mix.
2. Place on pan in oven at 450 degree F for about 10 minutes until pork is crisp and lightly browned.
3. Mix together yogurt and Greek Seasoning. Set aside.
4. Cut pitas in half and some pork in each half. Add a tablespoon of the Greek seasoned yogurt to each pita.
5. Top with chopped cucumber and sliced red onion.

Parmesan Muffins

by Sheila Carlson
Yield 1 dozen

2 cups all-purpose flour
3/4 cup grated Parmesan cheese
2 tsp Sugar
2 tsp VE baking power
2 tsp VE Pizza seasoning
2 tsp VE Pesto Mix
2 tsp VE Foccacia Bread Spice
1/2 tsp. baking soda
1/2 tsp. salt (optional)
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1 egg
1 1/4 cups buttermilk
1/4 cup olive oil

1. Combine the first 9 ingredients in a large bowl.
2. In an other bowl beat together egg, buttermilk and oil.
3. Mix buttermilk mixture with ingredients of large bowl stirring just until moistened.
4. Grease muffin tin and then fill2/3rds full.
5. Bake at 400 F for 20-22 minutes, or until cake tester comes out clean.
6. Let ool for 5 minutes before removing from muffin tin. Let cool on wire rack.

Focaccia Bread

by Karen Nichols
3/4 cup + 3 Tbsp water
3 Tbsp butter or margarine
3 cups flour
2 Tbsp dry milk
3 1/2 Tbsp sugar
1 tsp salt
2 - 3 Tbsp VE Focaccia Bread Spice
1 1/2 tsp bread machine yeast
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2 Tbsp olive oil
2 Tbsp parmesan cheese
2 tsp fresh or dried rosemary
1 tsp garlic salt

1. Add first 8 ingredients to bread machine in order given, being sure to add the yeast last.
2. Set machine on dough setting. When done let dough rest for 15 minutes.
3. Briefly knead dough for 1 minute.
4. Roll dough into a large rectangle and place on greased pan. Cover and let rise until doubled, about 1/2 hour.
5. Use your fingers to make indentations in the dough, about every inch or so. Brush dough with olive oil then sprinkle on remaining ingredients.
6. Bake at 400 F until nicely browned, about 15 minutes.

Lemon Chiffon Fruit Dip Tartes

1/2 pkg. of low Fat Cream Cheese
2 Tbsp of Vanilla yogurt
4 Tbsp of Light Cool Whip
2 Tbsp VE Lemon Chiffon Dip
Baked mini tart shells

1. Beat together half a brick of low fat cream cheese, vanilla yogurt, Light Cool Whip and Lemon Chiffon Dip
2. Put into baked mini tart shells. You may have a little left over, after filling 18 tart shells but that's okay you can "lick the bowl".

NOTE: This would be a great icing on a white or lemon cake, just add more Cool Whip.

Malaysian Satays

Yield 8 satays
1-lb pork, lamb or beef fillets
1 onion
2 crushed garlic cloves
2 slice fresh ginger or galangal
2 tsp VE Malay Seasoning
1 Tbsp Brown sugar
1 Tbsp lemon juice

1. Slice meat into very thin strips.
2. Combine remaining ingredients in a food processor and process until it forms a smooth paste.
3. Combine meat with paste and place in plastic bag and allow to marinate in fridge overnight.
4. Soak skewers in water for 45 minutes before using.
5. Thread meat onto skewers and grill for 3-4 minutes on each side. Brush frequently with remaining marinade while grilling.

Mexican Bean Dip

8oz Cream Cheese, softened
1 cup Sour Cream
14 oz Refried Beans
2 Tbsp. VE Chili Spice
1 Tbsp VE 3 Onion Dip Mix
1 Tbsp VE Cheese, Chives & Bacon Dip Mix
1 1/2 cups Grated Sharp Cheddar Cheese & Monterey Jack

1. Mix together cream cheese and sour cream. Add beans and VE spices.
2. Spread in casserole dish. Sprinkle cheeses over top. Sprinkle a little bit of chili spice over top. You can refrigerate or freeze, at this point, until needed.
3. To use bake at 350 F for about 20 min until heated through (or microwave for 2 min.). Great with tortilla chips, tortilla crisps or Pita crisps.

Fast n' Easy Chili

by Sandy Savage
Serves 6

1 1/2 lbs lean ground beef
1 cup tomato sauce 1 1/2 cups water
1 - 2 Tbsp VE 3 Onion Dip Mix, or to taste
1 Tbsp VE Chili Powder, or to taste
1 19oz can red kidney beans, drained

1. In a large frying pan over med-high heat, brown ground beef. Drain. (Rinse with hot water to remove more grease.) Return to frying pan.
2. Add remaining ingredients and bring to a boil. Reduce heat and cover. Allow to simmer for 20 minutes, stirring occasionally.

Simple Pasta Salad

Colored rotini pasta
1/2 pepper chopped (use red or yellow for added color)
1 stalk chopped celery
1 green onion chopped

Dressing:
1/2 cup mayonnaise
1 teaspoon VE Herb and garlic
1/4 cup fresh parmesan cheese
1 teaspoon VE 3 onion mix
1 teaspoon VE Pasta seasoning

1. Combine pasta, pepper, celery and onion. Set aside.
2. Combine ingredients for dressing. Add to pasta mixture; toss to combine. Chill before serving.

Quick and Easy Pasta Sauce

2lb of ground lean meat (beef, chicken, turkey)
2 Tbsp of VE 3 Onion Dip Mix
1 large(28oz) can of crushed tomatoes
3 Tbsp of VE Pesto Herb Mix
1 tsp of VE Greek Seasoning
1 can (5.5 oz)of tomato paste
1 tsp of VE Sea Salt or more to taste
1-2 tsp of sugar or honey

1. Brown ground meat with the 3 Onion Dip Mix in a large pot over medium heat.
2. Mix together tomatoes, paste, Pesto herb mix and Greek. Add to meat and stir to mix well.
3. Stir in sugar and salt. Let cook, at a simmer, for about 30 minutes.4. Serve over your favorite pasta.

Holiday Hash Browns

1/4 cup butter, melted
2 cups light sour cream
2 Tbsp VE 3 Onion Dip Mix
2 tins cream of mushroom soup
2 cups old cheddar, grated
1 kg bag frozen hash browns
Parmesan Cheese

Mix first 5 ingredient together and pour over hash browns. Toss to cover. Put hash brown mixture in a 9 x 13 pan. Sprinkle with Parmesan. Bake at 350 degrees for 1 hour.

Festive Tossed Salad

Dressing
1/2 cup sugar
1/2 tsp VE Sea Salt
1-2 tsp VE 3 Onion Dip Mix
2 Tbsp Lemon Juice
1/3 cup VE Raspberry Vinegar
2/3 cup olive oil
2-3 tsp poppy seeds

Combine sugar, salt, Onion Dip Mix, Lemon juice and raspberry together in a blender. Blend until will mixed. Mix in olive oil and poppy seeds then set aside.

Salad
10 cups Romaine Lettuce
1 medium pear, cubed
1 cup Swiss cheese, shredded (opt.)
1/2 cup dried cranberries or VE Dried Fruit
1 medium apple, cubed
1 cup cashews, chopped

Put salad ingredients in a large salad bowl and toss. Pour prepared dressing over salad and serve immediately.

Ginger Cream Scallops

2 Tbsp VE THAI SEASONING
1/4 cups olive oil
2 lb. lg. scallops, patted dry
1 1/2 tsp VE CHILI POWDER
1 Tbsp olive oil

SAUCE:
2 Tbsp butter
2 Tbsp oil
2 Tbsp shallot, finely chopped
2 Tbsp garlic, finely chopped
1/4 cup fresh ginger, peeled & finely chopped
1/2 cup white wine
1 Tbsp fish sauce, or chicken stock
VE WHITE PEPPER
3/4 cups coconut milk
1 1/4 cup whipping cream

1. Mix together Thai Seasoning, Olive oil and Scallops. Cover and refrigerate for 3 hours.
2. In large frying pan, over high heat, add 1 Tbsp of olive oil. Add scallops cook for 2-3 minutes on each side. Remove from heat and allow to drain on paper towels.
3. Sprinkle with CHILI POWDER. Set aside.
4. Sauce: Melt butter and oil over high heat. Sauté shallots, garlic and ginger for 2 minutes. Add white wine, fish stock and white pepper. Bring to a boil. Reduce heat to medium and cook for 3 minutes more. Increase heat to high and add coconut milk; bring to a boil. Stir in whipping cream and again bring to a boil. Reduce heat to low and allow to simmer until reduced by half. Strain & keep warm.
5. Serve Scallop mixture over a bed of rice. Top with sauce.

Thai Hot and Sour Soup

Makes 4 Servings

5 cups chicken stock
3 cups shrimp, peeled & deveined
2 cups straw mushrooms or shitake
2 Tbsp VE THAI SEASONING
1 tsp fresh ginger
7 Tbsp Thai Fish sauce
5 Tbsp lemon juice
1/3 cup cilantro

1. In a large soup pot over med-high heat bring chicken stock to a boil.
2. Add shrimp, mushrooms, THAI SEASONING, and ginger. Bring to a boil again.
3. Add fish sauce, be sure to stir well, then remove pot from heat.
4. Stir in lemon juice and cilantro. Serve hot.

Oriental Dressing

1/4 cup vegetable oil
1 Tbsp sesame oil
1 Tbsp lime juice
1 Tbsp soya sauce
1/4 tsp sugar
1 Tbsp VE ORIENTAL STIR FRY SEASONING
Oriental Noodles, cooked

1. Mix all ingredients together well.
2. Pour over cold oriental noodles and toss. Add sliced vegetables or spinach.