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Hi everybody!
This month I would like to show you how versatile these gourmet blends are. I would like to share some more ideas in how to use them
in your favorite dishes.
Experiment with dips and sauces. Have fun! ORDER NOW and thank you for buying SOUPER SPICES!
Barbara Tranello
President Blender
For all my NYS festival buyers and my Farmer's Market patrons, here is the taco dip blend and thanks for making it such an enjoyable weekend event!!
TACO DIP
Prep time: 1 minute
Servings: 8 oz.
1 TB SOUPER SPICES-TACO BLEND
1 8 oz. container sour cream
salt to taste
Mix taco seasonings and salt (about a 1/2 tsp) to sour cream. Refridgerate for at least an hour. Serve with scoops, on top of taco salads or baked potatoes!
MEATLESS PASTA SAUCE
Prep time: 10 minutes
Servings: Makes around 3 quarts
Cook time: 1-2 hours
3 onions
6 cloves garlic
2 carrots
½ cup X-virgin olive oil
3 28 oz cans of plum tomatoes
1 cup dry red wine
2-3 Tbsp SOUPER SPICES-ITALIAN BLEND*
Salt and pepper to taste
Place onions, garlic and carrots in food processor and mince finely. Pour into large sauté pan with olive oil. Sauté for 10 minutes or until tender. In a large pot add
tomatoes, wine and SOUPER SPICES plus the sautéd vegetables. Simmer at least 1 hour and serve with your favorite pasta. The longer you simmer this the better it
tastes.
FOCACCIA BREAD
Prep time: 15 minutes
Servings: 9-12
Cook time: 15-20minutes
Premade pizza dough
DIPPING SAUCE BLEND
Romano Cheese
1 16oz. Package mozzarella-shredded
Corn meal
Preheat oven to 475 degrees. Sprinkle 10 x 15 inch jelly roll pan or cookie pan with corn meal and press dough to fit. Kneed 2 tablespoons DIPPING SAUCE BLEND into
dough and tap dough all over with fingers for a dimpled top and brush with olive oil OR brush dough with DIPPING SAUCE BLEND to cover. Sprinkle with Romano
cheese and add shredded mozzarella. Bake for 15-20 minutes. Fantastic!
SCALLOPS FOLONARI
Prep time: 15 minutes
Servings: 2
Cook time: 15 minutes
4 T butter
4 T extra virgin olive oil
¾c water
¾ c dry white wine (Folonari)
2 chicken bouillon cubes
1 T SOUPER SPICES-PASTA BLEND
Angel hair pasta
Parsley or basil to garnish
In a skillet melt butter and oil. Add water, wine (any dry white wine will do) and bouillon cubes. When cubes dissolve, add herbs and heat thru. This is a light sauce so
serve over angel hair pasta. TADA!! Done.
*Try this with chicken, scallops, shrimp, mushrooms or just plain
ARTICHOKE SALAD
Prep time: 30 minutes
Servings: crowd
Every year we have a family picnic with my husband’s large extended family and I make this every time.
I used to make the Italian pasta salad but everybody would pick out the artichokes so I came up with this recipe.
1 5 lb can artichokes-halved or quartered
3 cans colossal black olives
½ lb sharp provolone cheese
1 red onion-sliced thin (optional)
1 recipe Italian dressing (below)
¼ c Pecorino-Romano grated cheese
Rinse and drain artichokes and olives. While the artichokes are draining, cut provolone in small pieces to fit into the hole of the olives. Stuff the olives. Add all
ingredients in a large bowl and toss with dressing. This tastes better if it allowed to marinate for a few hours or over night. Watch it go!
Dressing:
1/4 c Red wine vinegar or balsamic
2 1/2 TB water
3/4 c extra virgin olive oil
1 TB ITALIAN BLEND-SOUPER SPICES
Place all ingredients in a jar with lid or cruet and shake well. Let stand for at least an hour to incorporate flavors. This can be doubled.
SOUPER SUPPER
Prep time: 30 minutes
Cook time: 1 ½ hour Servings: 6
You have to try this! When my kids and I would go sledding or go to football games, I would make a batch of this and boy does it warm your innards. It’s meant to be
cut up in large chunks.
6 cups water
2 pork hocks
3 Italian sausages mild or hot
2 onions-quartered
4 cloves garlic-chopped
4 red potatoes-quartered
3 stalks celery-1”pieces
2 small zucchini cut in half and in 1” pieces
½ lb green beans cut in half
2 bay leaves
1 28 oz can tomatoes
½ cup red wine
1TB SOUPER SPICES-ITALIAN BLEND
In a 5qt pot add water, bay leaves and pork hocks. Simmer 1 hour. While the hocks are cooking, pan fry up the Italian sausage and cut in half. Remove ham hocks to
cool. Add all other ingredients bring to a boil and simmer for 30-40 minutes. There is a little meat on the pork hocks and it’s not the best thing for us but…I cut
through the skin and get all the meat I can out of it. What doesn't’t make it to the pot goes in my mouth.
FRENCH ONION SOUP
Prep time: 15 minutes
Servings: 6
Cook time: 1 ½ hours or 6 hours in crock pot
My whole family love this soup and it is so rich and full of onions, that you don’t need anything else. Try it with a side salad or a loaf of French bread.
1 quart water
6 onions-sliced medium
3 T butter
1 T olive oil
2 T flour
1/2 t sugar
4 beef bouillon cubes
1TB SOUPER SPICES-FRENCH ONION SOUP BLEND
1 T Worcestershire sauce
1 T A-1 sauce
¼ c cognac (optional) or dry white wine
Day old French bread slices or caraway rye
Provolone, Gruyeres or Swiss cheese
Over medium heat sauté onions in butter and oil for about 15 minutes, or until soft. Add flour and sugar and blend well. Cook onions for 10 minutes longer. In large
soup pan add broth and all other ingredients. When onions are ready, add to the broth mixture. Cover and simmer 1 hour or in crock pot for about 6 hours. Place a
small slice of the bread in the bottom of a crock and ladle in soup, top with a ¼” slice of cheese of your choice. To melt and brown the cheese, place the crocks on a tray
6 inches from broiler for just a few minutes. Watch closely so they don’t burn!
BEEF BARLEY SOUP
Prep time: 30 minutes
Servings: 6
Cook time: 1/12 hours
Years ago this soup was made with lamb instead of beef and it was called Scotch Broth. I could never get
my kids to like lamb, so I improvised the recipe.
1 ½ -2lb chuck roast (cheaper and more tender than stew meat)
1T olive oil
2 quarts water
1 potato-diced
2 carrots-diced
2 stalks celery-diced
2 onions-diced
1 TB SOUPER SPICES-BEEF BLEND
2c cooked barley
Cut up meat into bite size cubes and place into a large kettle with oil. Brown the meat. Add a little water enough to cover and boil this down until the water is gone.
Repeat this again. (This not only tenderizes the meat but adds great color and taste). It is important that you really brown the meat but not cook it until it’s dry. You’ll
notice the bottom of the pan turns brown and that adds the color. When the meat is done add all the other ingredients, bring to a boil and simmer for about 1 hour or
until done. While this is simmering, cook the barley according to package. Do not add the barley to the soup as it tends to absorb all the liquid and you end up with beef
barley paste. When ready to serve, spoon desired amount of barley into a soup bowl and pour the soup
over it.
SOUPER CHICKEN NOODLE SOUP
Prep time: 30 minutes
Servings: 6-8
Cook time: 1 hour
1 whole chicken-cut up
Water to cover
4 carrots-diced
2 onions-diced
4 stalks celery-diced
2 T extra virgin olive oil
2 bay leaves
1TB SOUPER SPICES-CHICKEN BLEND
Salt and pepper
Egg noodles
Place chicken in a large pot and cover with water. Bring to a boil and simmer 30 minutes. Skim top to remove froth. While the chicken is simmering, sauté veggies and
garlic in oil until limp. Remove chicken and de-bone then return to pot. Add all ingredients to pot and simmer another 30 minutes. Serve over Kowalski thin egg
noodles. Mmmmm mmmmm good
This month I would like to show you how versatile these gourmet blends are. I would like to share some more ideas in how to use them
in your favorite dishes.
- Try adding one tablespoon in your dried bread crumbs for an extra flavor boost for fried chicken, veal or pork chops.
- Add a tablespoon to your favorite crock pot dishes.
- If you have a bread machine, add 1-2 tablespoons PIZZA BLEND with 1-2 tablespoons Parmesan cheese to basic white bread recipe
- Use as a rub for roasts or chicken. First rub with olive oil, salt and pepper and a tablespoon of PORK, LAMB, BEEF OR POULTRY BLENDS
- Blend one tablespoon HERBAL BLEND into a half cup butter and add to steamed vegetables. This can be kept for future use by freezing.
- Use ITALIAN BLEND in salad dressings and for marinades just by adding oil and red wine or balsamic vinegar
Experiment with dips and sauces. Have fun! ORDER NOW and thank you for buying SOUPER SPICES!
Barbara Tranello
President Blender
For all my NYS festival buyers and my Farmer's Market patrons, here is the taco dip blend and thanks for making it such an enjoyable weekend event!!
TACO DIP
Prep time: 1 minute
Servings: 8 oz.
1 TB SOUPER SPICES-TACO BLEND
1 8 oz. container sour cream
salt to taste
Mix taco seasonings and salt (about a 1/2 tsp) to sour cream. Refridgerate for at least an hour. Serve with scoops, on top of taco salads or baked potatoes!
MEATLESS PASTA SAUCE
Prep time: 10 minutes
Servings: Makes around 3 quarts
Cook time: 1-2 hours
3 onions
6 cloves garlic
2 carrots
½ cup X-virgin olive oil
3 28 oz cans of plum tomatoes
1 cup dry red wine
2-3 Tbsp SOUPER SPICES-ITALIAN BLEND*
Salt and pepper to taste
Place onions, garlic and carrots in food processor and mince finely. Pour into large sauté pan with olive oil. Sauté for 10 minutes or until tender. In a large pot add
tomatoes, wine and SOUPER SPICES plus the sautéd vegetables. Simmer at least 1 hour and serve with your favorite pasta. The longer you simmer this the better it
tastes.
FOCACCIA BREAD
Prep time: 15 minutes
Servings: 9-12
Cook time: 15-20minutes
Premade pizza dough
DIPPING SAUCE BLEND
Romano Cheese
1 16oz. Package mozzarella-shredded
Corn meal
Preheat oven to 475 degrees. Sprinkle 10 x 15 inch jelly roll pan or cookie pan with corn meal and press dough to fit. Kneed 2 tablespoons DIPPING SAUCE BLEND into
dough and tap dough all over with fingers for a dimpled top and brush with olive oil OR brush dough with DIPPING SAUCE BLEND to cover. Sprinkle with Romano
cheese and add shredded mozzarella. Bake for 15-20 minutes. Fantastic!
SCALLOPS FOLONARI
Prep time: 15 minutes
Servings: 2
Cook time: 15 minutes
4 T butter
4 T extra virgin olive oil
¾c water
¾ c dry white wine (Folonari)
2 chicken bouillon cubes
1 T SOUPER SPICES-PASTA BLEND
Angel hair pasta
Parsley or basil to garnish
In a skillet melt butter and oil. Add water, wine (any dry white wine will do) and bouillon cubes. When cubes dissolve, add herbs and heat thru. This is a light sauce so
serve over angel hair pasta. TADA!! Done.
*Try this with chicken, scallops, shrimp, mushrooms or just plain
ARTICHOKE SALAD
Prep time: 30 minutes
Servings: crowd
Every year we have a family picnic with my husband’s large extended family and I make this every time.
I used to make the Italian pasta salad but everybody would pick out the artichokes so I came up with this recipe.
1 5 lb can artichokes-halved or quartered
3 cans colossal black olives
½ lb sharp provolone cheese
1 red onion-sliced thin (optional)
1 recipe Italian dressing (below)
¼ c Pecorino-Romano grated cheese
Rinse and drain artichokes and olives. While the artichokes are draining, cut provolone in small pieces to fit into the hole of the olives. Stuff the olives. Add all
ingredients in a large bowl and toss with dressing. This tastes better if it allowed to marinate for a few hours or over night. Watch it go!
Dressing:
1/4 c Red wine vinegar or balsamic
2 1/2 TB water
3/4 c extra virgin olive oil
1 TB ITALIAN BLEND-SOUPER SPICES
Place all ingredients in a jar with lid or cruet and shake well. Let stand for at least an hour to incorporate flavors. This can be doubled.
SOUPER SUPPER
Prep time: 30 minutes
Cook time: 1 ½ hour Servings: 6
You have to try this! When my kids and I would go sledding or go to football games, I would make a batch of this and boy does it warm your innards. It’s meant to be
cut up in large chunks.
6 cups water
2 pork hocks
3 Italian sausages mild or hot
2 onions-quartered
4 cloves garlic-chopped
4 red potatoes-quartered
3 stalks celery-1”pieces
2 small zucchini cut in half and in 1” pieces
½ lb green beans cut in half
2 bay leaves
1 28 oz can tomatoes
½ cup red wine
1TB SOUPER SPICES-ITALIAN BLEND
In a 5qt pot add water, bay leaves and pork hocks. Simmer 1 hour. While the hocks are cooking, pan fry up the Italian sausage and cut in half. Remove ham hocks to
cool. Add all other ingredients bring to a boil and simmer for 30-40 minutes. There is a little meat on the pork hocks and it’s not the best thing for us but…I cut
through the skin and get all the meat I can out of it. What doesn't’t make it to the pot goes in my mouth.
FRENCH ONION SOUP
Prep time: 15 minutes
Servings: 6
Cook time: 1 ½ hours or 6 hours in crock pot
My whole family love this soup and it is so rich and full of onions, that you don’t need anything else. Try it with a side salad or a loaf of French bread.
1 quart water
6 onions-sliced medium
3 T butter
1 T olive oil
2 T flour
1/2 t sugar
4 beef bouillon cubes
1TB SOUPER SPICES-FRENCH ONION SOUP BLEND
1 T Worcestershire sauce
1 T A-1 sauce
¼ c cognac (optional) or dry white wine
Day old French bread slices or caraway rye
Provolone, Gruyeres or Swiss cheese
Over medium heat sauté onions in butter and oil for about 15 minutes, or until soft. Add flour and sugar and blend well. Cook onions for 10 minutes longer. In large
soup pan add broth and all other ingredients. When onions are ready, add to the broth mixture. Cover and simmer 1 hour or in crock pot for about 6 hours. Place a
small slice of the bread in the bottom of a crock and ladle in soup, top with a ¼” slice of cheese of your choice. To melt and brown the cheese, place the crocks on a tray
6 inches from broiler for just a few minutes. Watch closely so they don’t burn!
BEEF BARLEY SOUP
Prep time: 30 minutes
Servings: 6
Cook time: 1/12 hours
Years ago this soup was made with lamb instead of beef and it was called Scotch Broth. I could never get
my kids to like lamb, so I improvised the recipe.
1 ½ -2lb chuck roast (cheaper and more tender than stew meat)
1T olive oil
2 quarts water
1 potato-diced
2 carrots-diced
2 stalks celery-diced
2 onions-diced
1 TB SOUPER SPICES-BEEF BLEND
2c cooked barley
Cut up meat into bite size cubes and place into a large kettle with oil. Brown the meat. Add a little water enough to cover and boil this down until the water is gone.
Repeat this again. (This not only tenderizes the meat but adds great color and taste). It is important that you really brown the meat but not cook it until it’s dry. You’ll
notice the bottom of the pan turns brown and that adds the color. When the meat is done add all the other ingredients, bring to a boil and simmer for about 1 hour or
until done. While this is simmering, cook the barley according to package. Do not add the barley to the soup as it tends to absorb all the liquid and you end up with beef
barley paste. When ready to serve, spoon desired amount of barley into a soup bowl and pour the soup
over it.
SOUPER CHICKEN NOODLE SOUP
Prep time: 30 minutes
Servings: 6-8
Cook time: 1 hour
1 whole chicken-cut up
Water to cover
4 carrots-diced
2 onions-diced
4 stalks celery-diced
2 T extra virgin olive oil
2 bay leaves
1TB SOUPER SPICES-CHICKEN BLEND
Salt and pepper
Egg noodles
Place chicken in a large pot and cover with water. Bring to a boil and simmer 30 minutes. Skim top to remove froth. While the chicken is simmering, sauté veggies and
garlic in oil until limp. Remove chicken and de-bone then return to pot. Add all ingredients to pot and simmer another 30 minutes. Serve over Kowalski thin egg
noodles. Mmmmm mmmmm good
