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Marylin Fontanilles-Castro
Super Customer
Super Customer
Feb 23, 2021
In Recipes
Garlic Lovers Potatoes Ingredients: 1 stick of butter 2 tblsp. Q&H Garlic Lovers 6 potatoes Preheat oven at 375° 1. In a glass bowl, melt butter with Q&H Garlic Lovers. 2. Thinly slice potatoes. 3. Brush some of the melted butter onto a cookie sheet lined with aluminum foil. 4. Lay out potatoes on cookie sheet slightly overlapping. 5. Brush remainder of Butter over potatoes. 6. Bake for 25 mins. or until Golden.
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Marylin Fontanilles-Castro
Super Customer
Super Customer
Feb 23, 2021
In Recipes
MPB Meatloaf Ingredients: 1 lb. Ground Beef 1 lb. Ground Pork 1 lb. Ground Turkey 2 tblsp. Q&H Garlic Lovers 1 tblsp. Q&H Flame & Smoke 1 tblsp. Q&H Sweet Honey Heat 1 tblsp. Q&H Savory Steakhouse 1 tsp. Salt 1 tsp. Pepper 1 small diced yellow onion 1 cup bread crumbs 1 egg 1/4 cup Q&H Middleburg Grill Sauce Glaze: 1/4 cup of Q&H Middleburg Grill Sauce 2 tblsp. Brown sugar Preheat oven at 375° 1. Mix all ingredients until well blended. 2. In a greased 8 x 4 standard Pyrex loaf pan fill with meat mixture 1/2 way. 3. Add cheese (optional) 4. Add more of the meat mixture to 1/4 inch from top. 5. Pour glaze mixture to cover the entire loaf. 6. Bake at 375° for 40 mins.
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Marylin Fontanilles-Castro
Super Customer
Super Customer
Feb 20, 2021
In Recipes
Salmon Foil Packets We all have a different pallet! Making these individual Salmon Packets were a hit! 1. Cut square piece of foil to be able to wrap around your Salmon piece. 2. Drizzle and brush some Sesame Oil onto foil to avoid fish skin to stick. 3. Place Salmon (Skin down)on Foil & Sprinkle each piece of salmon with Quail and Hound Fresh Catch, Garlic Lovers and/or Honey Sweet Heat. (I used all 3) 4. For a nice kick drizzle some Habanero Honey over the top of the Salmon. 5. Bring up foil sides to create a pouch packet. 6. Bake in Preheated oven at 450° for 15-20 mins. Depending on thickness of salmon. (I placed them in my Convention Oven) Served with Steamed Broccoli and Cauliflower Rice with peas & carrots
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Marylin Fontanilles-Castro
Super Customer
Super Customer
Feb 08, 2021
In Recipes
Total Time: 20 minutes (Makes 4 Servings) Ingredients: 1 lb. Fresh Brussel Sprouts 1 Shallot 2 Cloves of Garlic 2 Tablespoons Fresh Chives 1 Red Chile Pepper 2 Tablespoons Grapeseed Oil 2 Tablespoons Unsalted Butter 3/4 Teaspooon Kosher Salt 2 Tablespoons Hot Honey 1 Tablespoon Sherry Vinegar (Instead of the Red Chili Pepper, I use crushed Red Pepper Flakes & Instead of Regular Honey, I use the Habanero Honey. Directions: 1. Trim root end off Brussel Sprouts; halve sprouts. Thinly slice shallot, garlic, and chives; finely chop chile pepper (remove seeds and membrane iff desired). Pour oil into large, cold saute pan. Add sprouts to pan in a single layer, cut side down. Place pan on medium-high and ciok 7-9 minutes or until cut sides are caramelized. 2. Add butter, shallots, garlic, chili pepper, and salt to pan; stir well. Cook 2-3 minutes or until shallots soften. Remive pan from heat and stir in honey, vinegar and chives. Serve. I add more Habanero Honey to Taste...
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Marylin Fontanilles-Castro
Super Customer
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