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SACO Debuts Dolci Frutta Party Kit at PMA Fresh Summit

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SACO Foods will debut the Dolci Frutta Party Kit at the PMA Fresh Summit in New Orleans October 19 – October 21. The Dolci Frutta Party Kit offers opportunities for retailers to drive sales of produce – as a fun-filled activity. The Party Kit combines SACO’s best-selling hard chocolate shells with new Dolci Frutta Drizzlers giving customers opportunities to decorate and enhance fruits, nuts and snacks. The Party Kit also includes toothpicks, a drying rack and recipe cards for creative ideas for party platters, bouquets of Dolci Frutta covered strawberries and flowers and much more, that will surely impress a crowd.

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SACO Debuts Dolci Frutta Party Kit at PMA Fresh Summit

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SACO Foods will debut the Dolci Frutta Party Kit at the PMA Fresh Summit in New Orleans October 19 – October 21. The Dolci Frutta Party Kit offers opportunities for retailers to drive sales of produce – as a fun-filled activity. The Party Kit combines SACO’s best-selling hard chocolate shells with new Dolci Frutta Drizzlers giving customers opportunities to decorate and enhance fruits, nuts and snacks. The Party Kit also includes toothpicks, a drying rack and recipe cards for creative ideas for party platters, bouquets of Dolci Frutta covered strawberries and flowers and much more, that will surely impress a crowd. Visit booth #1216 and come taste the delicious indulgent fruits, nuts and snacks you can create with the Dolci Frutta Party Kit.

http://dolcidelicious.com/party-kit/

Easy-Bake Chicken

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Easy-Bake Chicken
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • ½ cup SACO Cultured Buttermilk Blend
  • 2 cups water
  • 2 cups all-purpose flour
  • ⅛ tsp red pepper (or to taste)
  • 1 tsp tarragon
  • 1 clove garlic black pepper - to taste
  • 3 lbs chicken
Instructions
  1. Preheat oven to 450° F.
  2. Reconstitute Buttermilk Blend with water.
  3. In separate mixing bowl stir together flour and spices.
  4. Dip chicken into buttermilk mixture, then roll into flour mixture.
  5. Place chicken in cake pan or on broiler pan, skin-side down.
  6. Bake 15 minutes.
  7. Turn oven down to 325°F and turn chicken over.
  8. Bake an additional 45 minutes. Optional Method (Fried):
  9. Using same batter recipe, but put 1 cup of vegetable oil in bottom of cake pan.
  10. Put pan with oil in oven for about 5 minutes, getting oil hot.
  11. Place chicken in pan and follow the same cooking instructions as above.
  12. Variations:
  13. Be creative with your spices.
  14. Add things you like for a zesty and wonderful taste sensation, like oregano, basil, or seasoning salt, or really spice things up with some chili powder, cayenne, or whatever your taste buds are calling for!
Nutrition Information
Calories: 214 Fat: 0g Saturated fat: 2g Trans fat: 0g Carbohydrates: 28g Sugar: 4g Sodium: 54mg Fiber: 1g Protein: 9g Cholesterol: 23mg

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Lemony Apricot Pound Cake

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Lemony Apricot Pound Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 2½ cups flour
  • ¼ cup SACO Cultured Buttermilk Blend
  • ½ tsp salt
  • ½ tsp baking soda
  • ½ cup ground almonds
  • 1 cup butter, softened
  • 2½ cups sugar
  • 4 eggs
  • 1 tsp lemon extract
  • 1 tsp almond extract
  • ½ cup apricot nectar
  • 1 cup sour cream
  • Filling
  • 12 oz apricot preserves
  • 4 Tbsp lemon juice
Instructions
  1. Cake
  2. Preheat oven to 325°F.
  3. Grease and flour 2 6-cup bundt pans or 2 loaf pans.
  4. In a large bowl stir together flour, Saco Cultured Buttermilk Blend, salt, baking soda, and ground almonds; set aside.
  5. In a separate bowl cream butter and sugar until light and fluffy.
  6. Add eggs one at a time, mixing well after each addition.
  7. Mix in lemon extract, almond extract, and apricot nectar.
  8. Add ⅓ cup sour cream with ⅓ cup flour mixture; mixing well after each addition; repeat twice until all flour mixture and sour cream is used.
  9. Divide batter into prepared pans.
  10. Bake 55-65 minutes or until toothpick inserted in middle comes out clean.
  11. Cool in pans 10 minutes before inverting onto wire rack to cool.
  12. Filling
  13. While loaves are still warm, heat apricot preserves and lemon juice in small saucepan until preserves are melted.
  14. Spoon 3 to 4 tablespoons apricot mixture carefully over each loaf.
  15. Reserve remainder to reheat and spoon over servings of cake, if desired.
Nutrition Information
Calories: 419 Fat: 17g Saturated fat: 9g Trans fat: 0g Carbohydrates: 63g Sugar: 42g Sodium: 239mg Fiber: 1g Protein: 5g Cholesterol: 86mg

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Saco Lemon Poppy Seed Pound Cake with Lemon Curd Filling

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Saco Lemon Poppy Seed Pound Cake with Lemon Curd Filling
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Pound cake (3⅓ cups cake flour ½ tsp baking soda ½ tsp baking powder ½ tsp salt ¼ cup SACO Cultured Buttermilk Blend 1 cup butter, softened 2 cups granulated sugar 4 eggs 2 tsp lemon extract grated zest from 1 lemon ¼ cup fresh lemon juice ¾ cup orange juice 10 oz jar lemon curd, separated - See more at: http://www.sacofoods.com/recipes/view/saco-lemon-poppy-seed-pound-cake-with-lemon-curd-filling#sthash.uxDLQuCQ.dpuf) 2. glaze (2 Tbsp. lemon curd ¼ cup water)
Instructions
  1. Pound Cake
  2. Preheat oven to 350°F.
  3. Grease and flour 12-cup bundt pan.
  4. Sift together first five ingredients.
  5. In a separate bowl beat butter until smooth.
  6. Add sugar and beat until light and fluffy.
  7. In a small bowl beat eggs with lemon extract.
  8. Gradually add egg mixture to butter/sugar mixture.
  9. Add lemon zest.
  10. Combine lemon and orange juice.
  11. Alternate adding the dry ingredients with the lemon/orange juice.
  12. Pour into prepared pan.
  13. Bake 50-60 minutes or until toothpick comes out clean and cake starts pulling away from sides of pan.
  14. Let cool for 5 minutes.
  15. Turn out onto cooling rack and cool completely.
  16. Cut the cake into three layers.
  17. Stir the remaining lemon curd to make it more spreadable.
  18. Spread half of the lemon curd on the bottom cake layer.
  19. Top with middle cake layer.
  20. Spread remaining lemon curd on second cake layer.
  21. Top with cake top.
  22. Glaze
  23. Heat lemon curd with water until dissolved.
  24. Brush Glaze on cake once assembled.
Nutrition Information
Calories: 397 Fat: 14g Saturated fat: 8g Trans fat: 0g Carbohydrates: 62g Sugar: 38g Sodium: 244mg Fiber: 1g Protein: 5g Cholesterol: 94mg

 

Saco Italian Pot Pie

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Saco Italian Pot Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • Filling
  • 4 Sweet or Mild Italian sausage
  • 4 Tbsp olive oil, divided
  • 1 tsp garlic, chopped
  • ½ tsp fresh basil, chopped
  • 3 zucchini, sliced
  • 2 yellow squash, sliced
  • 1 onion, chopped
  • 2 14.5 oz cans diced tomatoes, drained
  • 6 oz can tomato paste
  • 8 oz mozzarella cheese, shredded
  • Biscuit Topping
  • 1¾ cups flour
  • ¼ tsp dried basil
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • 2½ tsp baking powder
  • ¾ tsp salt
  • ⅓ cup shortening
  • ¾ cup water
  • 2 Tbsp butter, melted
  • 3 Tbsp Parmesan cheese, grated
Instructions
  1. Filling
  2. In skillet place Italian sausage and 2 Tbsp. olive oil until done.
  3. Cut into slices. Set aside.
  4. In Dutch oven heat remaining 2 Tbsp. of olive oil with garlic and basil.
  5. When hot, add zucchini and squash; sauté until soft.
  6. Add chopped onion and cook until tender.
  7. Drain off excess liquid.
  8. Add tomatoes.
  9. Keep stirring to avoid scorching,
  10. Add Italian sausage and tomato paste.
  11. Stir well until thickened.
  12. When cooked thoroughly remove from heat and pour into greased 2 quart casserole dish.
  13. Top with Mozzarella cheese.
  14. Prepare Biscuit Topping.
  15. Biscuit Topping
  16. Mix first five ingredients, cut in shortening with pastry blender.
  17. Pour in water and mix.
  18. Knead on a floured surface until workable.
  19. Roll out biscuit dough to slightly larger than baking dish.
  20. Cut into squares or rectangles and arrange to fit on top of baking dish.
  21. Place on top of pie filling.
  22. Brush top with melted butter and sprinkle with grated Parmesan cheese.
  23. Bake at 450°F for 10-12 minutes or until biscuit top is browned.
Nutrition Information
Calories: 425 Fat: 26g Saturated fat: 9g Trans fat: 1g Carbohydrates: 35g Sugar: 8g Sodium: 852mg Fiber: 4g Protein: 15g Cholesterol: 29mg

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Saco Ham Delight

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Saco Ham Delight
Serves: 6 servings
 
Ingredients
  • Casserole
  • 2 cups broccoli, chopped, fresh or frozen
  • 2 cups Southern-style hash browns
  • 2 cups ham, chopped
  • 3 cups Colby Monterey Jack cheese
  • 1 cup water
  • Sauce
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • ¼ cup flour
  • 1½ cups hot water
Instructions
  1. Casserole
  2. Place main ingredients in sauce pan over medium heat.
  3. Heat until broccoli is tender and cheese is thoroughly melted; about 15 minutes if using frozen broccoli and potatoes.
  4. Add thickener to saucepan and stir until thick and bubbly.
  5. Sauce
  6. In mixing bowl, whisk together ingredients until liquid is free of lumps.
Nutrition Information
Calories: 421 Fat: 25g Saturated fat: 14g Trans fat: 0g Carbohydrates: 19g Sugar: 1g Sodium: 1087mg Fiber: 1g Protein: 30g Cholesterol: 88mg

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Saco Green Chili Pig in a Biscuit

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Saco Green Chili Pig in a Biscuit
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 2 cups flour
  • 1 tsp salt
  • 4 tsp baking powder
  • 3½ Tbsp SACO Cultured Buttermilk Blend
  • ¼ cup mayonaise
  • ¾ cup water
  • 1 cup Mexican cheese, shredded & divided
  • 3 garlic cloves, pressed
  • 4 whole mild green chili peppers
  • 6 links pre-cooked sausage
  • 1 egg, beaten for wash
Instructions
  1. Preheat oven to 375°F.
  2. In a large bowl sift flour, salt, baking powder and Saco Cultured Buttermilk Blend.
  3. Stir in mayonnaise and add water.
  4. Add ½ cup shredded cheese and garlic to batter; knead until combined.
  5. Roll dough to ¼ inch thickness.
  6. Lightly flour dough if sticky.
  7. Place one link fully cooked sausage in 1 whole green chili and repeat for the remaining green chili peppers.
  8. Divide dough into 4 equal parts.
  9. Place one stuffed green chili pepper on 1 part of dough and add shredded cheese.
  10. Add an extra link sausage if desired.
  11. Wrap 1 part dough around the entire chili and sausage.
  12. Repeat with remaining divided dough and chilies.
  13. Place on baking sheet or baking stone and brush with egg wash.
  14. Bake in preheated oven for 15-20 minutes or until golden brown and dough is cooked all the way through.

 

Saco Cocoa Fruit Cake with Buttery Cocoa Frosting

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Saco Cocoa Fruit Cake with Buttery Cocoa Frosting
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake.
  • 2 Tbsp butter-flavored shortening
  • 14 Tbsp SACO Premium Cocoa, divided
  • 3 cups unbleached bread flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 Tbsp apple pie spice
  • ¾ cup honey
  • 1¼ sticks unsalted butter, melted and cooled
  • 3 large eggs
  • 2 cups granulated sugar
  • 1¼ cups pecans, chopped
  • 1 cup walnuts, chopped
  • ¾ cup cashews, chopped
  • ½ cup unsalted sunflower nuts
  • 4 cups diced fruits
  • Frosting
  • 2 Tbsp butter
  • 2 Tbsp SACO Premium Cocoa
  • 2 Tbsp water
  • 1 cup powdered sugar
  • ½ tsp vanilla extract halved candied cherries for garnish
Instructions
  1. Cake
  2. Position a rack in the lower third of the oven and preheat to 350°F.
  3. Lightly coat a 10 inch tube pan with the butter-flavored shortening, then dust the pan with 2 Tbsp. Saco Premium Cocoa.
  4. In medium mixing bowl, sift the flour, remaining Cocoa, baking powder, baking soda, salt, and spice; set aside In separate mixing bowl, with a rubber spatula, blend the honey, melted butter, eggs and sugar.
  5. Add the dry mixture to the honey mixture and blend until smooth.
  6. Fold in the nuts and fruits.
  7. Spoon batter into the prepared tube pan and rap the pan sharply on the counter a few times to level the batter.
  8. Bake for 1½ hours, or until a cake tester inserted in the center of the cake comes out dry.
  9. Cool the cake in the pan on a wire rack for 1 hour.
  10. Take cake out of the pan and let cool to room temperature, right side up, on a wire rack.
  11. frosting (Melt butter in a small saucepan over low heat.
  12. Whisk in Saco Cocoa and water, stirring until smooth and slightly thickened.
  13. Do not boil.
  14. Remove from heat, cool slightly.
  15. Gradually add powdered sugar and vanilla, beating with wire whisk until blended.
  16. Frost cooled cake and garnish with candied cherries, if desired
Nutrition Information
Calories: 605 Fat: 28g Saturated fat: 8g Trans fat: 0g Carbohydrates: 87g Sugar: 46g Sodium: 173mg Fiber: 6g Protein: 9g Cholesterol: 58mg

 

Saco Chocolate Pound Cake

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Saco Chocolate Pound Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 3 cups sugar
  • 1 cup vegetable shortening
  • 4 Tbsp butter, softened
  • 4 eggs
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • .8oz pkg SACO Cultured Buttermilk Blend
  • 3 cups all-purpose flour
  • ½ tsp baking soda
  • 1 tsp salt
  • 12 Tbsp SACO Premium Cocoa
  • Icing
  • 4 Tbsp powdered sugar
  • ½ cup SACO Chocolate CHUNKS
  • 1 Tbsp butter
  • ⅛ cup almond slices
Instructions
  1. Cake
  2. Preheat oven to 300°F.
  3. In a large mixing bowl cream together the sugar, shortening and butter; add eggs and flavorings.
  4. In a separate bowl sift together all dry ingredients.
  5. Add to cream mixture alternating the dry ingredients and the water until well blended.
  6. Pour into a greased and floured bundt pan.
  7. Bake for 1½ - 2 hours or until inserted toothpick comes out clean.
  8. Icing
  9. Sprinkle top with powdered sugar.
  10. Melt Saco Chocolate Chunks with 1 Tbsp butter.
  11. Drizzle on the top and down the sides.
  12. Sprinkle with almond slices for decoration, if desired.
Nutrition Information
Calories: 445 Fat: 20g Saturated fat: 7g Trans fat: 2g Carbohydrates: 64g Sugar: 43g Sodium: 235mg Fiber: 2g Protein: 5g Cholesterol: 57mg