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Yam & Curry Egg Rolls with Fir & Fire Sauce

 

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Yam & Curry Egg Rolls with Fir & Fire Sauce
Course: Appetizer
Ingredients
  • Snowdon House Yam and Curry dip mix
  • Snowdon House Fir & Fire Brie Topper
  • egg roll wrapper( found in the produce section of the grocery store)
  • 2 cups Sour cream
  • 1 pound ground pork
  • canola oil for frying or a deep fryer
  • bowl of water
Instructions
  1. Mix Snowdon House Yam and curry dip mix with sour cream and let sit overnight is possible.  

  2. Cook ground pork on medium heat until done. Drain off all fat.

  3. Mix with sour cream and dip mixture. 

  4. Place Egg roll wrappers on a flat surface. Place approx 1 heaping tablespoon into each wrapper. Roll it up like a sausage pinching both ends and sealing all seams with a little water on your fingers.  

  5. Heat oil to 375 either in a deep fryer or saucepan. Place egg rolls in oil and cook till golden brown. Place on paper towel to remove excess grease.  

  6. Serve with Snowdon House Fir and Fire Brie topping sauce.

Recipe Notes

 

 

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Caesar Salad Lettuce Wraps

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Caesar Salad Lettuce Wraps
Prep Time
15 mins
 
Course: Appetizer, Salad
Ingredients
  • Butter or romaine lettuce for cups for serving
  • extra lettuce to chop up and mix with the onion and garlic mix.
  • 3/4 cup Sour Cream
  • 3/4 cup Mayonnaise
  • a few croutons for each cup
  • 1/4 cup Parmesan cheese
  • Snowdon House Onion and Garlic dip mix
  • 3 tbsp lemon juice
Instructions
  1. Mix sour cream and mayonnaise with onion and garlic dip and let sit for a couple of hours.

    Lay out how many cups you will be filling. The leaves will fit back to back if you cut off the extra stem piece. Chop the stems as you go and put them in a another bowl, add the mixed onion and garlic mix, croutons, parmesan cheese, and lemon juice. Mix all together and fill up the lettuce leaf cups. Any extra can be used as a dip for vegetables or crackers.


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Popeyes Passion Dip

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Popeyes Passion Dip
Prep Time
10 mins
Cook Time
3 hr
Total Time
3 hr 10 mins
 
Course: Appetizer, Snack
Ingredients
  • Snowdon House Popeyes Passion Dip Mix
  • Sourdough bread loaf
  • 1 cup Sour cream or Yogurt
  • 1 cup Mayonnaise
Instructions
  1. Place Packet of Snowdon House popeyes Passion Dip Mix in a bowl and add 1 cup sour cream(or plain Yogurt), 1 cup of mayonnaise. Stir well and let sit for 3-4 hours.  

  2. Take the sour dough loaf and hollow out the middle cutting the bread into pieces that can be dipped into dip. Place on a platter and add crackers around the bread and serve.


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Douglas fir & Tomato Goat Cheese Bruschetta Topping

Douglas Fir & Tomato Goat Cheese Bruscetta topping table

 

Douglas fir & Tomato Goat Cheese Bruschetta topping
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Douglas fir & Tomato Goat Cheese Bruschetta Topping
Prep Time
15 mins
 
Course: Appetizer, Snack
Ingredients
  • 1/2 package Douglas Fir and Tomato Seasoning Blend
  • 1 300 grams log of goat cheese
  • 1/2 cup olive oil
  • 1 baguette
Instructions
  1. Place the pkg. of Douglas Fir seasoning in a bowl and mix well. Remove half of the mixture once is well mixed and return to pkt. for further use.  

  2. Place the seasoning in a bowl and add 1/2 cup olive oil blend until well mixed.

  3. Slice your goat cheese in rounds and place on the bottom of a glass dish. Cover with oil and Douglas Fir Seasoning blend.  

  4. Cover and refrigerate overnight. Cut baguette into slices and serve the cheese on the hot bread pieces. Will last up to a week in the fridge. The longer it sits the better it gets.

Recipe Notes

 

 
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Popeyes Passion with Miso Cones

Popeyes Passion with miso Cones
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Popeyes Passion with Miso Cones
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 
Course: Appetizer, Side Dish
Servings: 8 people
Ingredients
Popeyes Passion
  • 1 Red Pepper Chopped in chunks
  • 1 Yellow Pepper Chopped in chunks
  • 3 roma tomatoes
  • 1/4 cup kalamata olives
  • 1/4 cup feta cheese
  • 1 cup Quinoa cooked
  • 1/2 cup chopped spinach
  • 1 tsp olive oil
Miso Cones
  • 1/4 cup sesame seeds
  • 1/4 cup white sugar
  • 4 oz butter
  • 1/3 cup agave syrup
  • 1/2 cup flour
Instructions
  1. Preheat oven to 350F

  2. Cook Quinoa from instructions on packet

  3. In a mix master combine the sesame seeds, sugar, butter, flour and agave syrup until mixed well.

  4. Spoon small amounts of dough onto a silicone baking mat or parchment paper. Bake for 4 - 6 minutes until golden brown.

  5. Remove from oven and wrap around a rolling pin to give it a cone shape.

  6. Spoon vegetable quinoa mixture into cones and serve immediately.


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Stuffed Eggplant with Shrimp Filling

stuffed eggplant with shrimp filling
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Stuffed Eggplant with Shrimp Filling
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 
Course: Appetizer, Main Course, Side Dish
Ingredients
  • 2 tbsp olive oil
  • 2 medium eggplants cut in half lengthwise and hollowed out to 1/4 inch of flesh
  • 2 tbsp Snowdon House Onion & Garlic Dip Mix
  • 1 tsp dried oregano
  • 1/4 cup grated parmesan cheese and parmesan petals
  • 1/2 cup flavoured beer bread crumbs
  • 1 tsp fresh chopped parsley
  • 1 cup shredded mozzarella cheese
  • 1/2 pound uncooked shrimp meat
  • 2 tsp Snowdon House Cherry Blossom Vinegar
  • salt and pepper to taste
Instructions
  1. Preheat oven to 325F

  2. Heat Olive Oil in a large skillet over medium heat. Roughly chop eggplant and add to pan with onion and garlic dip, oregano, pepper, and Cherry Blossom Vinegar. Cook and stir until lightly browned, add uncooked shrimp meat and cook until pink.

  3. Add bread crumbs and parmesan cheese. Spoon mixture back into eggplant, and sprinkle with mozzarella cheese.

  4. Bake in oven for 30 minutes or until eggplant is fork-tender and the cheese is bubbly.


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Potatoes in Herbed Cream

Nostalgic scalloped potatoes with fresh and dried herbs, steeped in cream.

 

Snowdon House Potatoes in Herbed Cream
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Potatoes in Herbed Cream
Prep Time
10 mins
Cook Time
1 hrs
Total Time
1 hrs 10 mins
 
Course: Side Dish
Servings: 4 servings
Ingredients
  • 1 cup milk
  • 1/2 cup whipping cream
  • 25 mL Snowdon House Onion & Garlic Mix
  • 2 pieces Rosemary
  • 2 pieces Thyme
  • 6 Bay Leaves
  • 2 cloves of garlic
  • fresh grounds pepper & salt to taste
  • 2 tbsp butter
  • 2 large potatoes
Instructions
  1. Preheat oven to 425F

  2. Place the milk and cream in a saucepan over medium heat. As the milk and cream come to a boil add the garlic, fresh herbs, dried dip mix, salt and pepper. Return to a boil, then remove from heat. Cover and steep for 30 minutes.

  3. Butter a casserole dish. Slice and peel potatoes in 1/4 inch pieces. Lay the potato slices in the casserole dish.

  4. Bring the herbed cream to simmer. Remove herbs by pouring cream through a sieve over the potatoes. Dot with butter. Bake until browned and potatoes are tender.


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Lamb Kebabs with Blueberries and Cinnamon

 

 Lamb Kebabs with Blueberries and Cinnamon
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Lamb Kebabs with Blueberries and Cinnamon
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Course: Main Course
Ingredients
  • 1/4 cup Snowdon House Cherry Blossom Vinegar
  • 225 grams lamb
  • 225 grams veal
  • 1 tbsp olive oil
  • 4 cloves of garlic
  • 1 tsp dry red crushed chillis
  • 25 mL Snowdon House Dillicious Dip Mix
  • 1/2 tsp coriander
  • 1 tsp cumin
  • 1/2 tsp black pepper
  • 2 tsp grated ginger
  • 1 tsp salt
Instructions
  1. Mix 1/2 of the Cherry Blossom vinegar, lamb and veal mince in bowl.

  2. Blend the oil, garlic, ginger, chilli, pepper, cumin, coriander, remaining Cherry Blossom vinegar, and salt in food processor.

  3. Stir the paste into the mince. 

  4. With wet hands place the meat into shapes and place onto skewers making sure it is pressed evenly. Brush the kebabs with oil and grill under a medium heat or barbeque 4-5 minutes on each side until done.

  5. Serve with Blueberry and Cinnamon topper.


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Green Risotto with Garden Herbs

Green Risotto with Garden Herbs

 

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Green Risotto with Garden Herbs
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Course: Side Dish
Ingredients
  • 2 cups Arborio Rice
  • 2 tbsp Olive Oil
  • 2 tbsp butter
  • 2 tbsp Snowdon House Dill Dip Mix
  • 1 yellow bell pepper chopped
  • 1.5 cups Douglas fir Vinegar
  • 6 cups chicken broth
  • 3 tbsp heavy cream
  • 1/3 cup parmesan cheese
  • 1/4 tsp salt
  • 1/4 tsp pepper
Instructions
  1. In a pot heat the olive oil and butter over medium heat. Add the Douglas fir vinegar and simmer for one minute. Add the rice and toss so that the rice is coated with the oil.

  2. Add half the broth stir well and add the dill dip mix and salt and pepper, cook for 20-25 minutes, adding the remainder of the broth slowly.

  3. Add the yellow pepper after about ten minutes.

  4. When the rice is done remove from heat and add the remaining butter, cream and parmesan cheese.


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Parsnip Poutine with Creamy Tzatziki Salad

Parsnip Poutine with Creamy Tzatziki Salad

Parsnip Poutine with Creamy Tzatziki Salad
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Parsnip Poutine with Creamy Tzatziki Salad
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Course: Appetizer, Salad, Side Dish
Ingredients
Dressing
  • 1/2 English Cucumber split in half and remove seeds
  • 1/2 cup cream cheese
  • 25 mL Snowdon House Dillicious Dip
  • 2 Tbsp Snowdon House Lemon Verbena Vinegar
  • 1 Tbsp olive oil
  • 1 garlic clove minced
  • 1/4 tsp salt
  • 1 Tbsp lemon juice
  • Freshly ground pepper to taste
Poutine
  • 4 large parsnips
  • 3 tbsp olive oil
  • 2 tbsp rosemary
  • 1 tsp cumin
  • 1 English cucumber diced
  • 1/2 cup fresh parsley
  • 1/4 cup kalamata olives
  • 1 can rinsed & drained lima beans
  • 1/4 cup feta cheese crumbled
  • 2 tbsp toasted pumpkin seeds
  • salt and pepper to taste
Instructions
Dressing
  1. Place all ingredients in food processor and process until creamy. This can be done ahead of time.

Poutine
  1. Preheat oven to 425F

  2. Peel parsnip and cut into 3 x 1/4 inch, even sized fries.

  3. Place in bowl and drizzle with olive oil and sprinkle with rosemary, cumin, salt and pepper. Toss to coat and spread out in a single layer on parchment paper and roast in oven for 20 minutes, flip fries and continue to roast for 10-15 minutes longer until they are tender. When done remove from oven and place on rack to cool for five minutes.

  4. While fries are cooling, combine cucumber, parsley, lima beans and olives in a large bowl, gently toss together.

  5. To serve, divide the fries among serving dishes. Add cucumber mixture, drizzle with dress, top with feta cheese and pumpkin seeds.


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