SacoFoods

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Mini Meatball with Roasted Corn & Pepper Soup with Buttermilk Crisps

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Mini Meatball with Roasted Corn & Pepper Soup with Buttermilk Crisps
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • Soup
  • ½ lb veal, ground
  • 1 egg yolk
  • 2 tsp SACO Cultured Buttermilk Blend
  • ¼ cup seasoned bread crumbs
  • 1¼ cup onion chopped, divided
  • 3 colored bell peppers, cut up
  • 1 tomato, chopped
  • ¾ cup fresh corn kernels
  • 2 tsp canola oil
  • 2 garlic cloves, minced
  • 3½ cups chicken stock
  • ¼ tsp ground pepper
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 1 small sweet pepper, thinly sliced
  • ½ cup snipped basil .
  • Buttermilk Crisps
  • 1 tsp canola oil
  • 1 tsp SACO Cultured Buttermilk Blend
  • ½ tsp salt
  • 6 inch flour tortilla
Instructions
  1. Soup
  2. In a small bowl, mix together veal, egg yolk, 2 tsp Saco Cultured Buttermilk Blend, bread crumbs and ¼ cup onion.
  3. Shape into ½ inch meatballs.
  4. Bake 10 minutes at 400 degrees F.
  5. Place peppers, tomato, corn and 1 cup onion on a foil lined baking sheet.
  6. Roast 10 minutes.
  7. Heat oil in a 3 quart saucepan over medium heat.
  8. Add roasted vegetables and garlic; saute 2 minutes.
  9. Add chicken stock, pepper and 2½ Tbsp.
  10. Saco Cultured Buttermilk Blend, simmer 10 minutes.
  11. Add meatballs, sliced peppers and basil.
  12. Cook 2 minutes.
  13. Garnish with Buttermilk Crisps.
  14. Buttermilk Crisps
  15. Preheat oven 400°F.
  16. Mix first three ingredients; brush on tortilla.
  17. Cut into small strips or squares.
  18. Bake 5 minutes.
Nutrition Information
Calories: 194 Fat: 7g Saturated fat: 2g Trans fat: 0g Carbohydrates: 23g Sugar: 8g Sodium: 778mg Fiber: 4g Protein: 11g Cholesterol: 56mg

 

Mexican Tortilla Soup

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Mexican Tortilla Soup
Serves: 4 servings
 
Ingredients
  • 4 white corn tortillas shells
  • 3 cloves garlic, crushed
  • ½ cup onions, chopped
  • 4 cups chicken broth
  • 28 oz can green enchilada sauce
  • 1 cup frozen corn
  • 1 medium potato, diced
  • 2 Tbsp roasted red peppers, chopped
  • 1 chicken breast, cut in cubes
  • 1 Tbsp cilantro
  • 1 cup cream
  • ½ cup SACO Mix’n Drink Instant Skim Milk
  • 15.5 oz can black beans, drained and rinsed ground cumin (not too much) chili powder
Instructions
  1. Cut tortilla shells in to strips.
  2. Fry strips slightly in oil and set aside.
  3. Brown garlic and onions in pan.
  4. Add chicken broth and enchilada sauce.
  5. Add corn, diced potatoes, peppers and chicken breast.
  6. Cook for 15 minutes or more, and then add cilantro, cream, dry skim milk and beans.
  7. Add tortilla pieces and cook until all ingredients are combined; add salt, pepper,cumin and chili powder to taste.

 

Mexican Cornmeal Crepes

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Mexican Cornmeal Crepes
Cook time: 
Total time: 
Serves: 10 servings
 
Ingredients
  • Cornmeal Crepe
  • ½ cup all-purpose flour
  • ½ cup cornmeal
  • ⅛ tsp salt
  • 5 Tbsp SACO Cultured Buttermilk Blend
  • 1¼ cups water
  • 2 eggs
  • 1 Tbsp butter or margarine, melted
  • Mexican Crepe Filling
  • 2 Tbsp solid vegetable shortening
  • ½ lb ground beef
  • ¼ cup onion, finely chopped
  • ¼ cup green pepper, finely chopped
  • ¼ cup celery, finely chopped
  • ¼ cup mushrooms, chopped
  • 1 clove garlic, chopped fine
  • ¼ cup stuffed green olives, sliced
  • 1 tsp chili powder, or to taste
  • ½ tsp salt
  • ⅛ tsp pepper
  • 1 small can tomato paste
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • ¾ cup water Parmesan Cheese
Instructions
  1. Cornmeal Crepes
  2. In large mixing bowl combine flour, cornmeal, salt and Buttermilk Blend.
  3. Add water, eggs and melted butter.
  4. Mix until smooth.
  5. Heat one 6 or 8-inch fry pan or crepe pan.
  6. Add enough butter to coat pan lightly and evenly.
  7. Butter should not run when pan is tilted.
  8. Add 2 to 3 Tbsp of batter.
  9. Tip pan back and forth so that batter covers bottom.
  10. Cook until top of batter loses its shine and bubbles can be seen forming underneath.
  11. With tip of knife, loosen edges around crepe.
  12. Underside of crepe should be lightly browned.
  13. Invert crepe, browned side up, on paper toweling.
  14. Repeat process for each crepe, adding butter to pan as needed to prevent sticking.
  15. Fill with Mexican Crepe Filling
  16. Mexican Crepe Filling
  17. In large frying pan melt shortening.
  18. Add and sauté together ground beef, onion, green pepper, celery, mushrooms, garlic and olives. Add chili powder, salt, pepper, tomato paste, Buttermilk Blend and water.
  19. Simmer 15 minutes.
  20. Divide evenly among 10 Cornmeal Crepes and roll each.
  21. Arrange filled crepes close together in greased baking dish.
  22. Sprinkle with Parmesan Cheese.
  23. Bake in preheated 400°F oven 30 to 40 minutes, or until lightly browned.
  24. Slide under broiler for browning, if necessary, before removing from oven.
Nutrition Information
Calories: 192 Fat: 9g Saturated fat: 3g Trans fat: 1g Carbohydrates: 16g Sugar: 5g Sodium: 427mg Fiber: 2g Protein: 11g Cholesterol: 65mg

 

Mexican Brownies

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Mexican Brownies
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • 1 cup SACO Chocolate CHUNKS
  • 5 Tbsp unsalted butter or margarine
  • 2 tsp instant coffee or espresso
  • * 2 eggs
  • ¾ cup brown sugar
  • 2 Tbsp coffee liqueur
  • ⅔ cup all-purpose flour
  • 2 Tbsp SACO Premium Cocoa
  • ¾ tsp ground cinnamon
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup pecan pieces
  • ¾ cup white chocolate chips
Instructions
  1. Preheat oven to 325°F.
  2. Grease one 9-inch square cake pan.
  3. Melt CHUNKS, butter and coffee powder together in double boiler or in microwave; set aside.
  4. In large mixing bowl, on medium speed, beat together eggs and brown sugar for 1 minute.
  5. Stir in coffee liqueur and chocolate-butter mixture.
  6. In medium mixing bowl sift together flour, cocoa, cinnamon, baking powder and salt.
  7. Stir into chocolate until well-blended.
  8. Add pecan pieces and white chocolate chips, stirring to combine.
  9. Spread into prepared pan.
  10. Bake 30 - 35 minutes.
  11. *Note: Instant expresso powder is available in larger supermarkets or specialty coffee shops.
Nutrition Information
Calories: 211 Fat: 12g Saturated fat: 5g Trans fat: 0g Carbohydrates: 27g Sugar: 21g Sodium: 71mg Fiber: 1g Protein: 2g Cholesterol: 6mg

 

Mediterranean Apricot & Pistachio Pound Cake

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Mediterranean Apricot & Pistachio Pound Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • 7 oz dried apricots, snipped with scissors
  • 1 cup pistachio nuts, chopped
  • 3 cups flour, divided
  • ½ tsp salt
  • ½ tsp baking powder
  • ½ tsp ginger
  • ¼ tsp baking soda
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 cup butter, softened
  • 2 cups sugar
  • 6 eggs
  • 1 cup water
  • ¼ cup apricot nectar
  • 2 tsp vanilla extract
  • ¼ cup apricot jam
Instructions
  1. Preheat oven to 350°F.
  2. Grease and lightly flour a 10 inch Bundt pan or any tube pan.
  3. In a medium bowl, toss apricots and pistachios with ¼ cup of the flour.
  4. Set aside.
  5. In a separate bowl combine remaining dry ingredients.
  6. In a large bowl, beat butter, for 30 seconds; gradually add sugar and beat until light and fluffy.
  7. Beat in eggs, one at a time, beating about 1 minute after each addition.
  8. Mix in water, apricot nectar and vanilla.
  9. Add flour mixture, beating until blended.
  10. Stir in nut mixture by hand.
  11. Pour batter in tube or Bundt pan, smoothing the top.
  12. Bake 50-55 minutes or until an inserted toothpick comes out clean.
  13. Let cool in pan 10 minutes.
  14. Loosen from pan and invert onto a plate.
  15. In microwave safe bowl, melt apricot jam until smooth, 20-40 seconds.
  16. Brush warm glaze over cake.
  17. Decorate or garnish as desire.

 

Meatloaf

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Meatloaf
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 1½ lbs ground round
  • 2 cloves garlic, pressed or minced
  • 1 medium onion, chopped
  • 1 celery stalk, chopped
  • 1 carrot, shredded
  • ¼ cup fresh bread crumbs
  • ½ cup SACO Mix’n Drink Instant Skim Milk
  • ¼ cup Parmesan cheese
  • 8 oz tomato sauce
  • 1 egg
  • ½ tsp ground thyme
  • ½ tsp ground cumin
Instructions
  1. Preheat oven to 350°F.
  2. In large mixing bowl combine all ingredients.
  3. Mix well with your hands.
  4. Form into a loaf.
  5. Place on baking sheet.
  6. Dribble top with ketchup.
  7. Bake one hour.
  8. Try the leftovers in-between bread as a great-tasting alternative to sandwich meat.
Nutrition Information
Calories: 198 Fat: 10g Saturated fat: 4g Trans fat: 1g Carbohydrates: 8g Sugar: 4g Sodium: 314mg Fiber: 1g Protein: 19g Cholesterol: 56mg

 

Marylou’s Coffee Cake

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Marylou’s Coffee Cake
Cook time: 
Total time: 
Serves: 32 servings
 
Ingredients
  • Cake
  • 2½ cups flour
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • ¾ cup sugar
  • 1 cup brown sugar
  • 1 Tbsp nutmeg
  • 1 tsp salt
  • ¾ cup olive oil
  • 1 cup walnuts, chopped
  • 2 eggs
  • 1 cup water
  • 1 tsp baking soda
  • 1 tsp baking powder Cinnamon for topping
  • Fruit Mixture
  • ¼ cup water
  • 1½ cups apples, peeled and chopped
  • ¼ cup sugar
  • 2 Tbsp corn starch
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. In a mixing bowl combine the flour, Saco Cultured Buttermilk Blend, sugar, brown sugar, nutmeg, salt and olive oil.
  4. Beat until smooth; Take out one cup of mixture and reserve for topping.
  5. Add walnuts.
  6. In a separate bowl mix the eggs, water, baking soda and baking powder.
  7. Combine with the flour mixture and mix well.
  8. Spread half of the cake batter into a 13 x 9 pan.
  9. Spread fruit mixture over batter.
  10. Top with remaining cake batter.
  11. Take the cup of reserved ingredients; crumble and spread over cake.
  12. Sprinkle with cinnamon.
  13. Bake 40-45 minutes or until cake tests done.
  14. Fruit Mixture (In a small saucepan combine water and apples.
  15. Cover and simmer for about 5 minutes.
  16. Combine sugar and corn starch.
  17. Add to apples and cook until thick.
Nutrition Information
Calories: 117 Fat: 2g Saturated fat: 0g Trans fat: 0g Carbohydrates: 23g Sugar: 14g Sodium: 136mg Fiber: 1f Protein: 2g Cholesterol: 12mg

 

Maple Pecan Biscuits

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Maple Pecan Biscuits
Cook time: 
Total time: 
Serves: 12 biscuits
 
Ingredients
  • ¼ cup pecans
  • 3 Tbsp real maple syrup
  • 2 cups flour
  • 2½ Tbsp SACO Cultured Buttermilk Blend
  • 4 tsp baking powder
  • ½ tsp cream of tartar
  • ½ tsp salt
  • 10 Tbsp cold butter
  • ⅔ cup ice water
  • 2 Tbsp butter, melted
Instructions
  1. Preheat oven to 350°F.
  2. Lay pecans in one layer on cookie sheet and roast pecans in oven for 5 minutes.
  3. Remove from oven and cool completely.
  4. When cool combine with real maple syrup and grind in a food processor.
  5. Increase oven temperature to 415°F.
  6. In a large bowl, combine flour, Saco Cultured Buttermilk Blend, baking powder, cream of tartar and salt.
  7. Cut in cold butter.
  8. Add ice water.
  9. Stir with fork until well mixed.
  10. Stir in pecans until evenly distributed.
  11. Turn out onto well-floured surface.
  12. Knead for 1-2 minutes until dough is no longer sticky.
  13. Roll or pat out to ½ inch thickness.
  14. Cut with floured 2 inch cutter.
  15. Place on prepared cookie sheet.
  16. Bake for 13-18 minutes or until golden brown.
  17. Brush tops with melted butter.
  18. Serve warm.

 

Mango Strawberry Shortcake

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Mango Strawberry Shortcake
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • Shortcake [THIS IS MISSING INGREDIENTS ON THE SITE PAGE]
  • Puree
  • 1½ cup plain yogurt
  • ½ cup orange juice
  • 1½ Tbsp sugar
  • 1 Tbsp orange zest
  • 2 mangoes
  • 1½ cups strawberries, hulled and quartered
Instructions
  1. Shortcake
  2. Sift together flour, sugar, baking powder, baking soda and Saco Cultured Buttermilk Blend in a medium bowl.
  3. Cut in butter.
  4. Add water and mix thoroughly.
  5. Form dough into ball and press into a 9 x 5 inch pan and freeze.
  6. When dough hardens, cut into six squares and place onto baking sheet.
  7. Brush with a mixture of 1 tsp egg yolk and 1 tsp water.
  8. When ready to bake, preheat oven to 300°F.
  9. Bake for 20 minutes or until golden brown.
  10. Puree
  11. Combine yogurt, orange juice, sugar and orange zest.
  12. Stir in mangoes and strawberries.
  13. Drizzle puree onto dessert plates.
  14. Cut each shortcake in half horizontally.
  15. Cover the bottom half of each shortcake with ¾ cup of fruit filling mixture and place the other half on top.
Nutrition Information
Calories: 578 Fat: 26g Saturated fat: 16g Trans fat: 0g Carbohydrates: 78g Sugar: 41g Sodium: 512mg Fiber: 3g Protein: 12g Cholesterol: 104mg

 

Mandarin Orange Shortcake

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Mandarin Orange Shortcake
Cook time: 
Total time: 
 
Ingredients
  • Shortcake
  • 2 cups flour
  • ¼ cup sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ tsp baking soda
  • 2½ Tbsp SACO Cultured Buttermilk Blend
  • 1¼ cups sour cream
  • 3 Tbsp milk
  • ¼ cup butter
  • ⅔ cup water
  • Topping
  • 8oz Cool Whip ; Mandarin oranges
Instructions
  1. Preheat oven to 350°F.
  2. Grease two 9 inch round cake pans.
  3. Combine flour, sugar, baking powder, salt, baking soda and Saco Cultured Buttermilk Blend in a large mixing bowl.
  4. Add sour cream, milk and water all at the same time, mixing all ingredients together.
  5. Pour into prepared pans.
  6. Bake for 30-35 minutes.
  7. Let cool.
  8. Top with Cool Whip and mandarin oranges.
Nutrition Information
Calories: 159 Fat: 8g Saturated fat: 5g Trans fat: 0g Carbohydrates: 19g Sugar: 6g Sodium: 223mg Fiber: 1g Protein: 3g Cholesterol: 24mg