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Over the years 4C Foods has
put together recipes using our family of 4C products. We've now taken this opportunity
to put our most requested recipes on the web for you and your family to enjoy.
Keep visiting for our featured "seasonal" recipes, "new" ideas and "tips in the
kitchen." Enjoy! |
| Coconut Panko Shrimp with Hot Raspberry Dipping Sauce | Yield: 4 Servings
1 cup flour, salt and pepper to taste
1 pound large shrimp (about shrimp)
2 eggs
1 cup milk
1 cup 4C® Japanese Style Panko Breadcrumbs
1 cup shredded coconut
1 cup raspberry jam
1/4 to 1/2 cup hot pepper sauce
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Peel, devein and wash shrimp. Set aside.
In a pie plate or shallow dish, blend eggs with milk. In a separate pie plate or shallow dish, blend 4C® Japanese Style Panko Breadcrumbs with coconut. In a third pie plate, mix flour with salt and pepper. Dredge shrimp in flour then dip all shrimp in egg/milk mixture and then into panko/coconut mixture, placing on plate when coated. Repeat with all shrimp, dipping each again into both mixtures.
Heat oil in a large skillet or deep fryer. Cook shrimp, several at a time until golden brown on each side. Drain well on paper towels.
To prepare sauce, mix raspberry jam with desired amount of hot pepper sauce and heat for 2 minutes. Pour into individual serving bowls or spoon onto plate when ready to serve.
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| Stuffed Zucchini | 1/2 c. grated cheddar cheese
1 tbsp. vegetable oil
1 tsp. thyme
1 tsp. sweet savory
3 eggs
1 tsp. sweet basil
1/3 c. 4C® Whole Wheat Bread Crumbs
Chopped parsley
2 lg. zucchini, steamed whole & seeds removed
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When the zucchini are cold, cut lengthwise and remove seeds; also scoop out some of the pulp and add to the filling. Mix pulp with 4C® Whole Wheat Bread Crumbs, add seasonings. Keep out some chopped parsley for garnishing. Add beaten eggs and cheese, mix well and spoon into zucchini which were placed in an oiled baking dish before the stuffing was added. Put about a tablespoon of water in the bottom of baking dish and bake at 350° degrees F until browned and set, about 25 minutes or so. Garnish with chopped parsley and serve.
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Steamed or Grilled
Asparagus Parmesan | (serves 4)
1 lb. asparagus
1 c 4C Parmesan Cheese
olive oil
butter |
Steam asparagus, or place on grill or barbecue until tender.
Place on baking tray. Dot with butter and drizzle with olive
oil. Sprinkle with parmesan and place in 400° oven until
cheese melts. |
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Sliced Baked Potatoes with
Parmesan | (serves 4)
4 medium baking potatoes
1 t salt
3 T melted butter
3 T chopped fresh herbs (parsley, sage, thyme)...OR
3 t dried herbs of choice
4 T grated cheddar cheese
4 T 4C Parmesan Cheese |
Wash and dry potatoes. Carefully slice horizontally into
1/2 inch segments, making sure not to slice through to
bottom. (Use spoon handle to prevent knife from cutting
through).
Fan potatoes slightly and place in baking dish. Sprinkle
with salt, drizzle with butter. Sprinkle with herbs. Bake at
425° for 50 minutes. Remove from oven. Sprinkle with
cheeses.
Bake for another 10-15 minutes and serve.
Serving Suggestion: with any meat, fish or poultry dish
or as an entree with your favorite salad. |
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| Caesar Salad | (serves 4-6)
1 head romaine lettuce
4 breadsticks
2 garlic cloves, mashed
1/2 c olive oil
1/2 t salt
1/2 t coarse black pepper
1/2 c 4C Parmesan Cheese
1 T capers
3 T wine vinegar
Optional: 6 anchovies |
Wash romaine, break up and roll leaves in paper towels,
put in refrigerator. Break up bread sticks into crouton
size, place in mixture of garlic and 1/4 cup olive oil and
soak for 15 minutes.
Remove romaine leaves and break into bite size pieces.
Add salt. Toss.
Add pepper.
Toss. Add 1/4 cup olive oil, plus bread sticks and olive oil
mixture. Toss.
Add the wine vinegar. Toss.
Add capers. Toss.
Add 4C Parmesan. Toss.
(Add anchovies if desired and toss.) |
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| Cheesy Crispy Chicken Cutlets | (serves 4-6)
1. 1lb. boneless chicken cutlets, cut into strips two inches wide by six inches or so long
2. 1 1/2 cups 4C Grated Parmesan Cheese
3. 2 eggs, beaten with 1 tbs. water
4. Oil for frying
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Heat oil to 1/2 inch in fry pan on medium heat. Dip each chicken cutlet into the beaten egg. Coat each piece with 4C Grated Parmesan Cheese. Fry in hot oil until golden brown on one side (approximately 4 minutes, depending on thickness of chicken). Turn and repeat with other side. Keep warm on platter tented with foil until finished. Serve over sauteed spinach or with a side salad. Can top with a sugar free tomato sauce.
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| Fried Tomatoes | (serves 4)
3 large tomatoes
1 c flour
1 beaten egg
1 c 4C Plain Bread Crumbs
vegetable oil (enough to fill pan 1 inch up)
salt |
Wash tomatoes, cut horizontally into 1/2 inch slices. Gently
remove seeds. Turn slices lightly in flour, dip in egg and
dredge in bread crumbs.
Heat oil over high heat. When very hot, place tomatoes in
oil. When dark golden crust forms on one side, turn and fry
other side. Drain on paper towels, salt to taste and serve.
Serving suggestion: delicious with pan fried steak, meat
loaf or pork loin. |
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| Jalapeño Poppers | (makes 24)
12 jalapeño peppers, sliced in half lengthwise, seeds removed
8 ounces cream cheese, room temperature
2 eggs, beaten
2 tablespoons water
dash salt
1 cup 4C® Plain Bread Crumbs
oil for deep frying
1 cup sour cream or blue cheese dressing
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We recommend wearing rubber gloves when handling any hot pepper. Carefully remove seeds by cutting the pepper in half with a paring knife. Cut away the veins and seeds (this is where all the heat comes from). Fill jalapeño pepper halves with cream cheese and press halves back together. Combine eggs, water and salt. Dip jalapeño peppers into egg mixture and into 4C® Plain Bread Crumbs. Place on a cookie sheet and freeze for 2 hours. Heat oil in deep fryer to 370°. Deep fry peppers in batches for about 3 minutes, or until golden brown. Transfer jalapeño poppers to paper towels to drain. Serve with sour cream or blue cheese dressing for dipping. Be sure to wash hands after handling hot peppers to avoid irritation. |
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| Onion-Roasted Potatoes | (serves 6)
1 envelope 4C Onion Recipe Mix
1/2 cup 4C Grated Parmesan-Romano Cheese
1/3 cup olive oil
2 pounds potatoes, scrubbed and cut into wedges
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1. Preheat oven to 425°F.
2. In a large roasting pan, combine recipe mix, cheese and oil. Add potatoes, tossing to coat. Roast for 40 minutes or until browned and tender, turning at least once.
Per serving: 271 Calories, 8 g protein, 14 g fat, 29 g total carbohydrates, 4 g dietary fiber, 3 g sugar, 25 g net carbohydrates, 416 mg sodium, 5 mg cholesterol
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| Parmesan Crisps | (serves 8)
8 tablespoons 4C HomeStyle Grated Parmesan Cheese
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1. Preheat oven to 375°F.
2. Drop each tablespoon of cheese onto large baking sheet, about 5" apart. With fork, spread out cheese to form 3" circle, being sure all cheese strands touch each other. Bake 4 to 6 minutes until edges brown. Cool on pan for 2 minutes. With spatula, remove crisps to rack to cool completely.
3. Serve with salad, soup or alone as appetizer.
Per serving: 63 calories, 6 g protein, 5 g fat, 0 g total carbohydrates, 0 g dietary fiber, 0 g sugar, 0 g net carbohydrates, 221 mg sodium, 160mg cholesterol
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| French Potato Gratin | (serves 4-6)
4 large baking potatoes
2 c milk
1 garlic clove
salt, pepper and nutmeg
2 eggs
1/4 c gruyere cheese (grated)
1/4 c 4C Parmesan Cheese |
Peel and slice potatoes and place in pot. Cover with milk.
Bring to boil and simmer 5 minutes. Rub peeled clove of
garlic on sides and bottom of 1 quart baking dish. Layer
potatoes into dish, sprinkling each layer with salt, pepper
and nutmeg. Mix eggs into cooled milk with 1/2 of cheeses.
Pour over potatoes. Top with rest of cheeses.
Bake in 325° oven for 40-45 minutes.
Menu Suggestion: Serve with any type of chop and grilled
asparagus. |
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| Rice Pilaf | (serves 4)
2 tablespoons butter
1 carrot, chopped
1 rib celery, chopped
1 cup uncooked rice
2 1/2 cups water
1 package 4C Noodle Soup Mix
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1. Melt the butter in a saucepan over medium heat. Add the carrot and celery and cook, stirring, for 4 minutes. Add the rice and cook, stirring for 2 minutes.
2. Add the water and soup mix. Bring to a boil over high heat. Reduce heat to low, cover and simmer for 20 minutes or until rice in tender and liquid has been absorbed.
Per serving: 281 Calories, 6 g protein, 8 g fat, 48 g total carbohydrates, 1 g dietary fiber, 4 g sugar, 47 g net carbohydrates, 900 mg sodium, 31 mg cholesterol
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| Scalloped Potatoes | (serves 6)
6 large potatoes, about 3 lbs., peeled and thinly sliced
1 envelope 4C Onion Soup Mix
2 cups boiling water
2 tablespoons butter, cut up
2/3 cup grated parmesan cheese
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1. Preheat oven to 375°F. Grease 3-qt. baking dish.
2. In measuring cup, combine the water and recipe mix, stirring well.
3. Arrange half the potatoes in baking dish. Dot with 1 tablespoon butter. Pour about half the recipe mix over potatoes. Sprinkle with 1/3 cup cheese. Repeat.
4. Cover and bake for 30 minutes. Remove cover and bake for 20 minutes longer or until potatoes are tender.
Per serving: 323 Calories, 10 g protein, 7 g fat, 43 g total carbohydrates, 5 g dietary fiber, 6 g sugar, 38 g net carbohydrates, 576 mg sodium, 17 mg cholesterol
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| Stuffed Artichokes | (serves 4)
4 artichokes
1/2 c butter
1/4 c diced onion
11/2 c 4C Seasoned Bread Crumbs
1 t lemon juice
1/4 c 4C Parmesan Cheese |
Remove stems of artichoke and trim pointed ends of
leaves with scissors. Cook in boiling salted water for 20
minutes. Drain and remove chokes (fuzzy centers) with
spoon.Melt butter in pan. Saute onion for 5 minutes. Add
bread crumbs and lemon juice, stirring until crumbs are
moistened. Stuff artichokes with crumb mixture, filling
center and in between leaves.Sprinkle 1 T cheese over
each artichoke. Stand upright in large pan. Add 1/2 inch
water. Cover and cook over low heat for 20 minutes. |
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| Stuffed Mushrooms | (serves 3-4)
1 lb large mushrooms
1/4 c olive oil
1/2 c diced cooked ham
1/2 c 4C Seasoned Bread Crumbs
2 T 4C Parmesan Cheese
1 egg, beaten
1/2 t black pepper |
Wash mushrooms. Remove stems. Chop 1/2 c stems.
Heat oil in skillet. Add mushrooms caps and toss just to
coat them. Remove from pan.Saute chopped stems over
low heat until soft. Remove from heat. Add bread
crumbs, cheese, ham, egg and pepper. Mix well. Spoon
onto mushroom caps. Drizzle with oil. Bake in 325° oven
for 30 minutes. |
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| Stuffed Mushrooms 2 | large mushrooms
1/4 cup butter
1 box (10 oz.) frozen chopped broccoli, thawed
1/2 cup 4C Plain Bread Crumbs
1/2 cup 4C Grated Parmesan Cheese
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1. Preheat oven to 350°F. Coat 13" X 9" baking dish with cooking spray.
2. Trim the mushroom stem. Remove trimmed stems, cutting into cap to form shells. Chop stems.
3. Melt butter in nonstick skillet over medium heat. Dip tops of mushrooms into butter and place, top-side down, in baking dish.
4. Add chopped stems to skillet and cook for 5 minutes, stirring, until brown. Add broccoli and cook 3 minutes. Remove from heat and stir in crumbs and cheese.
5. Place about 3 tablespoons mixture into each mushroom, pressing to firm, allowing stuffing to stand high in mushrooms. Bake for 15 minutes or until browned and heated through.
Per serving: 159 calories, 7 g protein, 10 g fat, 11 g total carbohydrates, 2 g dietary fiber, 2 g sugar, 9 g net carbohydrates, 294 mg sodium, 26 mg cholesterol
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| Vegetable Sauté | (serves 6)
1 package 4C Noodle Recipe Mix
1 3/4 cup water
1/4 cup white wine or water
2 carrots, sliced diagonally
1 red pepper, cut into thin 1" pieces
1/2 pound snow peas, halved
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1. In medium saucepan, combine the recipe mix, water and wine. Bring to boiling. Add vegetables and reduce heat to low. Cover and simmer for 5 minutes. Uncover and cook, stirring occasionally, for 5 minutes or until the vegetables are tender.
Per serving: 72 Calories, 3 g protein, 1 g fat, 12 g total carbohydrates, 2 g dietary fiber, 5 g sugar, 10 g net carbohydrates, 549 mg sodium, 10 mg cholesterol
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| Zesty Chicken Wings | (serves 8)
1 envelope 4C Onion Recipe Mix
1/4 cup vegetable oil
1 - 3 teaspoons red pepper sauce
2 pounds chicken wings
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1. Preheat oven to 475°F. Cut tips off of chicken wings; discard or save for stock. Cut wings in half at joint.
2. In a shallow roasting pan, combine recipe mix, oil and pepper sauce. Add the wings, tossing to coat. Cook for 20 minutes, turning once.
Per serving: 338 calories, 21 g protein, 23 g fat, 2 g total carbohydrates, 1 g dietary fiber, 0 g sugar, 1 g net carbohydrates, 305 mg sodium, 87 mg cholesterol
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| Asian Salmon | (Serves 5)
2 1/4 pounds center-cut salmon fillet (1 1/2 inches thick)
1 cup soy sauce
1/4 cup rice vinegar
1/4 cup freshly squeezed lemon juice (2 lemons)
1 tablespoon sesame oil
1 1/2 teaspoons chili paste
1/2 cup sliced scallions (2 scallions)
2 tablespoons minced garlic (8 large cloves)
2 tablespoons minced fresh ginger
1 1/2 cups 4C® Panko Plain Bread Crumbs
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Line an 8 by 12-inch baking pan with aluminum foil. Place the salmon in the pan.
In a mixing cup, combine the soy sauce, rice vinegar, lemon juice, sesame oil, chili paste, scallions, garlic, and ginger. Pour 1/3 of soy sauce mixture over the salmon fillet. Sprinkle the 4C® Panko Plain Bread Crumbs evenly over the fillet. Pour the rest of the soy sauce mixture evenly over the 4C® Panko Plain Bread Crumbs. Set aside for 15 minutes, leaving all the sauce in the pan.
Meanwhile, preheat the oven to 500 degrees F. Roast the salmon for 18 to 20 minutes, or for about 12 minutes per inch at the thickest part of the salmon. The internal temperature will be 120 degrees F on a meat thermometer when it's done. Remove from the oven, wrap tightly with aluminum foil, and allow to rest for 15 minutes. Serve hot or at room temperature.
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| Saucy Chicken and Arugula Meatballs | (serves 4)
Ingredients meatballs:
2 tablespoons olive oil, plus more for sautŽing the meatballs
3 thin slices pancetta or bacon (about 2 ounces), chopped
2 garlic cloves, minced
1 large bunch arugula (about 6 ounces), stemmed and finely chopped
1 pound ground chicken or turkey
1/2 cup plus 2 tablespoons 4C plain bread crumbs
1/2 cup 4C Pecorino-Romano Home Style cheese (about 1-1/2 ounces)
2 tablespoons drained capers, chopped
1 large egg, lightly beaten
Salt and freshly ground pepper
Ingredients sauce:
3 tablespoons unsalted butter
2 large shallots, minced
1/4 cup Cognac or brandy
One 35-ounce can Italian peeled tomatoes with juice, coarsely chopped in a food processor
1 teaspoon finely chopped fresh thyme
Salt and freshly ground pepper
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1. Make the meatballs: In a large nonreactive skillet, heat the 2 tablespoons of oil. Add the pancetta and cook over moderate heat until crisp, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the arugula and cook, stirring, until wilted, 1 to 2 minutes. Transfer to a plate and let cool.
2. In a large bowl, combine the ground chicken, 4C plain bread crumbs, 4C Pecorino-Romano Home Style cheese, capers, egg, 3/4 teaspoon of salt and 1/8 teaspoon of pepper. Add the arugula mixture and beat until well blended. Roll the mixture by teaspoonfuls into 3/4-inch balls. Making the meatballs small ensures that they cook quickly and that the sauce maintains its fresh taste.
3. In a large skillet, heat 1/4 inch of olive oil. Add half of the meatballs in a single layer and cook over moderate heat, turning, until browned all over, about 3 minutes. Using a slotted spoon, transfer the meatballs to a large plate. Discard the fat and wipe out the skillet.
4. Make the sauce: In the same skillet, melt the butter over moderate heat. Add the shallots and cook until softened, about 3 minutes. Add the Cognac, raise the heat to high and cook until evaporated. Add the tomatoes and thyme and season with salt and pepper. Bring to a simmer and cook until the sauce is thick, about 8 minutes. (MAKE AHEAD: the meatballs and sauce can be refrigerated separately for up to 1 day. Return both to room temperature before proceeding.)
5. Add the meatballs to the sauce and simmer over low heat just until heated through, about 3 minutes.
6. Serve over a plate of al dente capellini. Drizzle with 4C Pecorino-Romano Home Style cheese for desired presentation and taste.
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| Chicken Dijon | 4 boneless chicken breasts, skin removed
MARINADE:
5 tsp. Dijon mustard
1 cube butter
1 clove of garlic
Melt butter in pan over low heat. Add garlic and simmer for 5 minutes. Blend in mustard, stirring well. Remove from heat and let cool enough to touch - but not solidify. Whip vigorously until mixture thickens.
BREADING:
1 1/2 c. 4C® Panko Seasoned Bread Crumbs
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Dip chicken breasts in butter mixture, coating all surfaces, then in 4C® Panko Seasoned Bread Crumbs, pressing crumbs onto chicken to coat well. Place chicken in a single layer in a low pan. Cover and refrigerate for several hours.
Place chicken breasts on sheet pan and bake at 350 degrees for 12 minutes. Chicken should be lightly browned and moist on inside. Top with finely grated 4C® Parmesan Cheese. Serve with Dijon mustard.
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| Herb Crusted Trout with Garlic Chili Spinach | (Serves 4)
4 boneless, skinless trout fillets
2 tablespoons Dijon mustard
3/4 cup 4C® Panko Seasoned Bread Crumbs
1 teaspoon chopped tarragon
1 teaspoon chopped thyme
1 teaspoon chopped flat parsley
1 teaspoon chopped chives
2 teaspoons unsalted butter
2 cloves garlic peeled and sliced paper thin
1/8 teaspoon red chili flakes
1 tablespoon olive oil
2 bunches baby spinach, washed and dried
Salt and pepper
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Gently coat the trout fillets evenly with mustard. In a small bowl combine the 4C® Panko Seasoned Bread Crumbs with the fresh herbs. Dredge the fish in crumb mixture.
In a large skillet at medium heat melt the butter, stir occasionally for 2 to 3 minutes or until the butter turns light brown. Add the fish to the pan cook approximately 1 1/2 minutes on each side and remove to a plate, keep warm.
In a clean large skillet at high heat sauté the garlic and chili flakes in the oil, do not burn the garlic, then quickly add the spinach and toss around to prevent the garlic from burning. Cook only until wilted, season and remove to a towel to absorb excess water.
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| Panko Crusted Chicken Legs | (Serves 4 to 6)
12 chicken legs
1/4 cup sake
1/4 cup low sodium soy sauce, plus 1 teaspoon
1/4 cup peanut oil, plus more for greasing baking sheet
1 (1-inch) piece fresh ginger, minced
4 cloves garlic, minced
4 scallions, sliced thin
2 cups 4C® Panko Plain Bread Crumbs
Kosher salt and freshly ground black pepper
1/4 cup hoisin sauce
1 tablespoon red chili sauce
1 tablespoon rice vinegar
1/4 cup roasted peanuts, crushed
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Rinse the chicken legs and pat dry with paper towels. Combine the sake, ¼ cup soy sauce, oil, ginger, garlic, and half the scallions. Add the chicken legs, cover, and refrigerate for at least 2 hours.
Preheat oven to 350 degrees F.
Lightly grease a baking sheet with peanut oil. Place 4C® Panko Plain Bread Crumbs in a large plastic bag. Season with salt and pepper, and shake well to combine. Take 2 or 3 chicken legs at a time from the marinade and shake them in the 4C® Panko Plain Bread Crumbs until well coated. Place on a baking sheet. Bake for 15 minutes, turn, and bake for 15 minutes more or until cooked through. Remove chicken to a wire rack to cool.
Make the sauce by whisking hoisin, chili sauce, vinegar, and remaining 1 teaspoon soy sauce together. Place chicken legs in a single layer on a platter, drizzle with sauce and scatter over the crushed peanuts and remaining scallions. Serve warm or at room temperature.
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Pappardelle Bolognese
Veal and pork combine in the rustic sauce
(Makes 4 to 6 servings) | 1/4 cup olive oil
2 slices thick-cut bacon, diced pancetta
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
4 garlic cloves, minced
1 tablespoon chopped fresh thyme
1 pound ground veal
1 pound ground pork
1 cup dry red wine
2 bay leaves
2 14-ounce cans beef broth
1 1/2 cups canned tomato puree
1 pound pappardelle or mafaldine pasta
4C HomeStyle Parmesan cheese
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Heat oil in heavy large pot over medium-high heat. Add bacon; sauté until beginning to brown, about 6 minutes. Add onion, celery, carrot, garlic, and thyme; sauté 5 minutes. Add veal and pork; sauté until brown and cooked through, breaking up meat with back of fork, about 10 minutes. Add wine and bay leaves. Simmer until liquid is slightly reduced, about 10 minutes. Add broth and tomato puree. Reduce heat to medium-low; simmer until sauce thickens, stirring often, about 1 hour 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Bring to simmer before using.)
Boil pasta in large pot of boiling salted water until just tender but still firm to bite, stirring often. Drain. Transfer to pot with sauce; toss. Serve with 4C HomeStyle Parmesan Cheese.
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| Parmesan Cornmeal Pancakes | (Makes 16 pancakes)
1 cup all-purpose flour
3/4 cup yellow cornmeal
1/3 cup grated 4C Parmesan Cheese
1 Tbsp.sugar (optional)
1 tsp.baking soda
1/2 tsp.salt
1 3/4 cups buttermilk
2 eggs, lightly beaten
2 Tbsp. cooking oil
1/3 cup chopped green onions |
1.In a bowl combine flour and other dry ingredients. In second bowl combine remaining ingredients. Stir buttermilk mixture into flour mixture until slightly lumpy.
2.Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake pour 1/4 cup batter onto griddle. Cook until golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side).
Each Pancake: 92cal, 3g fat (1g sat. fat), 29mg chol, 216 mg sodium, 12g carbo, 1g fiber, 4g pro. Daily Values: 2% vit. A, 1% vit C, 6% calcium, 4% iron.
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| Salmon Cakes | (Serves 4-6, makes 6 Cakes medium size)
1 can (14.5 oz.) cooked boneless salmon fillet
1 egg, beaten
Juice from one lemon
4 TBSP fresh dill, chopped
3 TBSP horseradish sauce
0.25 cup 4C® Plain Bread Crumbs
1 cup 4C® Plain Bread Crumbs
2 TBSP butter
2 TBSP fresh dill, chopped
Freshly ground black pepper
Olive oil
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Salmon Mixture
1. Mash the salmon in a large bowl with the egg, lemon juice, dill, horseradish, and 4C® Plain Bread Crumbs.
2. Add salt and pepper to taste. I added no salt because the canned salmon was already pretty salty.
Bread Crumb Coating
1. Heat butter and olive oil in a large skillet over medium high heat until just foamy.
2. Add the 4C® Plain Bread Crumbs, dill, and some salt and pepper.
3. Fry until toasted and golden brown.
4. Tip out on a plate lined with paper towels to let the extra grease drain away.
Assembly
1. Heat a small amount of olive oil in a large skillet over medium high heat.
2. Form small patties of the salmon mixture in your palms, and roll in the 4C® Plain Bread Crumbs until well coated.
3. Pan fry until crispy and heated through - about five minutes - flipping halfway through. Eat while hot - good crisped up the next day, too. |
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| Spaghetti with Whole Wheat Bread Crumbs | (Serves 4)
12 oz Whole Wheat Spaghetti
1/3 Cup Olive Oil
4-6 Garlic Cloves, sliced
½ Tsp Red Pepper Flakes
½ Cup 4C® Whole Wheat Seasoned Bread Crumbs
Small Handful Flat-leaf Parsley, chopped
½ Cup 4C® HomeStyle™ Grated Parmesan Cheese
Sea Salt and Ground Black Pepper, to taste
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Boil enough water for pasta in a large pot, add a dash of sea salt, drop in spaghetti, and cook until al dente. In a small pan, heat olive oil over medium-low and add sliced garlic and red pepper flakes. Sauté until soft, but not yet golden. Add 4C® Whole Wheat Seasoned Bread Crumbs, stir and continue to sauté until everything is slightly browned but not burned (which can happen easily, so be careful). It should look a little like wet sand. When spaghetti is cooked, drain and toss with breadcrumb mixture, parsley, and 4C® HomeStyle Grated Parmesan Cheese. Season with sea salt and pepper, to taste. Serve immediately.
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| Swordfish Milanese | 1 1/2 cups 4C® Panko Plain Bread Crumbs
3 large eggs
4 (5-ounce) swordfish steaks, each about 1/2-inch-thick
Salt and freshly ground black pepper
4 tablespoons unsalted butter
4 tablespoons light olive oil
1 lemon, juiced
2 tablespoons extra-virgin olive oil
3 cups lightly packed arugula
1 bunch watercress, stemmed
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Place the 4C® Panko Plain Bread Crumbs in a pie dish. In another pie dish, beat the eggs to blend. Line a large cutting board with plastic wrap. Place 2 swordfish steaks between two pieces of plastic wrap. Using the flat side of a meat mallet or a heavy rolling pin, gently flatten the swordfish steaks to 1/4-inch thick. Remove top plastic wrap and sprinkle the swordfish with salt and pepper on both sides. Repeat with remaining swordfish steaks. Dip each steak into the egg, then 4C® Panko Plain Bread Crumbs, coating completely.
Melt 2 tablespoons of butter with 2 tablespoon of light olive oil in a large frying pan over medium-high heat. Place 2 coated swordfish steaks in pan and cook until brown and crisp and just cooked through in the middle, about 1 1/2 minutes per side. Transfer to a cooling rack set on a baking sheet and lightly tent with foil to keep warm. Repeat with the remaining butter, olive oil, and 2 swordfish steaks.
Whisk the lemon juice and extra-virgin olive oil in a large bowl to blend. Add the arugula and watercress, and toss lightly to coat. Season the salad, to taste, with salt and pepper. Transfer the swordfish steaks to plates. Top with the salad and serve.
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| Whole Wheat Crusted Chicken Cutlets | Olive oil for brushing
4 boneless, skinless chicken-breast halves
Salt and freshly ground black pepper to taste
2 tablespoons Dijon mustard
2 tablespoons mayonnaise
1 1/2 cups 4C® Whole Wheat Seasoned Bread Crumbs
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1. Preheat oven to 350°F. Line a baking sheet with aluminum foil and brush the foil lightly with the olive oil. Pat the chicken breasts dry with a paper towel and season them generously with the salt and pepper.
2. In a small bowl, blend together the mustard and mayonnaise. Coat the top of each chicken breast evenly with about 1 tablespoon of the mixture.
3. Spread the 4C® Whole Wheat Seasoned Bread Crumbs on a shallow plate. Roll the chicken breasts in them gently, pressing down firmly to coat them evenly.
4. Transfer the chicken to the foil-lined baking sheet and bake until cooked through, 12 to 14 minutes. Adjust oven temperature to broil and cook until the crust is golden brown and crisp, 1 to 2 minutes more.
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| Back to Basics Meatloaf | (serves 6-8)
1 egg
1 t salt
1/4 t pepper
1/2 t dried basil
1/4 c ketchup
2 t prepared mustard
11/2 c 4C Plain Bread Crumbs
1 c undiluted canned beef bouillon soup
1/2 c finely chopped celery
1/2 c finely chopped onion
1/2 c 4C Romano Cheese
1/2 c shredded cheddar cheese
2 lbs. ground beef chuck |
Beat egg in medium bowl. Add salt, pepper, basil, thyme,
ketchup, mustard and bread crumbs. Warm soup, add
and mix. Mix in celery, onions and cheese. Break up beef
and add to bowl, mixing lightly with fork. Form into roll
12” to 14” long. Bake uncovered in 375° oven for 70
minutes. Serve.
Serving suggestion: Homemade mashed potatoes
accompanied with peas and onions. |
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| Balsamic Marinated Steak | (serves 8)
1 envelope 4C Onion Recipe Mix
1/4 cup olive oil
1/4 cup balsamic vinegar
3 pounds sirloin or top round steak, trimmed
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1. In a large ziptop bag, combine the recipe mix, oil and vinegar. Add steak, turning to coat well. Seal the bag, place on plate and refrigerate for 4 to 24 hours.
2. Preheat grill or broiler. Grill or broil (4 inches from heat source) for 10 minutes, turning once, or until thermometer inserted in the center reaches 145°F for medium-rare or 160°F for medium well-done. Let stand 10 minutes before slicing.
Per serving: 508 Calories, 33 g protein, 37 g fat, 5 g total carbohydrates, 1 g dietary fiber, 2 g sugar, 4 g net carbohydrates, 311 mg sodium, 114 mg cholesterol
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| Braised Chicken Provencal | (serves 4)
1 envelope 4C Onion Recipe Mix
1 can (14 - 16 oz.) diced tomatoes with juice
1/4 cup pitted Kalamata or ripe olives, quartered
4 skinless, bone-in chicken breast halves
Hot cooked pasta or rice
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1. Preheat oven to 400°F.
2. In roasting pan, combine recipe mix, tomatoes and olives. Add chicken, bone side up and bake, uncovered, for 40 minutes, turning once, or until thermometer inserted in the center reaches 170°F.
3. Serve over pasta or rice.
Per serving: 213 calories, 28 g protein, 3 g fat, 9 g total carbohydrates, 3 g dietary fiber, 3 g sugar, 6 g net carbohydrates, 755 mg sodium, 66 mg cholesterol
|
|
| Chicken Balsamic | (serves 4)
1 chicken, cut into 8 pieces
oil and balsamic vinegar, to taste (or 1
bottle prepared Italian dressing for speed)
1 c vegetable oil
1/2 c cornflake crumbs
1/2 c 4C Seasoned Bread Crumbs
1/4 c almonds, slivered or sliced |
Cover chicken with dressing. Marinate overnight in
refrigerator.
Remove from refrigerator, and let sit at room temperature
for 30 minutes.
Heat up oil, then remove from stove. Combine dry ingredients.
Dip chicken in oil, then dip in dry ingredients.
Covering well.
Bake in 325° oven for 1 hour, 15 minutes.
Menu Suggestion: Serve with roasted new potatoes and
green beans. |
|
| Chicken Pot Pie | (serves 8)
1 package 4C Noodle Soup Mix
2 - 3 cups diced cooked chicken
1 bag (16 oz.) frozen vegetable mix, about 3 cups
1 cup sour cream
1 can (10 oz.) refrigerated biscuits
|
1. Preheat oven to 400°F.
2. In medium saucepan, bring 1 cup water to boiling. Stir in the soup mix. Reduce heat to low, cover and simmer for 5 minutes.
3. Stir in chicken and vegetables and return to simmer. Remove from heat and stir in sour cream.
4. Pour into 3-quart baking dish or 10" pie plate. Top with biscuits. Bake for 15 minutes or until bubbling and biscuits are golden.
Per serving: 277 calories, 18 g protein, 9 g fat, 28 g total carbohydrates, 2 g dietary fiber, 4 g sugar, 26 g net carbohydrates, 819 mg sodium, 52 mg cholesterol
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|
| Chili Chicken | (serves 4)
1 envelope 4C Onion Recipe Mix
2 tablespoons vegetable oil
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1 pound boneless skinless chicken breasts or thighs
|
1. In ziptop bag, combine recipe mix, oil, chili powder, cumin and 1/2 cup water. Blend to mix well. Add the chicken, turning to coat. Seal bag and refrigerate 1 to 4 hours.
2. Preheat grill or broiler. Remove chicken from marinade and grill or broil (4 inches from heat source) for 15 minutes, brushing with the marinade during the first 10 minutes or until a thermometer inserted in center reaches 160°F for the breasts or 170°F for the thighs.
Per serving: 240 calories, 27 g protein, 9 g fat, 5 g total carbohydrates, 1 g dietary fiber, 0 g sugar, 4 g net carbohydrates, 521 mg sodium, 66 mg cholesterol
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|
| Chili Meatloaf | (serves 8)
1 package 4C Onion Recipe Soup Mix
1 1/2 cups 4C seasoned Bread Crumbs
1/2 cup 4C Imported Grated Parmesan Cheese
2 eggs
1/2 cup water
3/4 cup prepared chili sauce, divided
2 pounds ground meat for meatloaf, such as beef, pork and veal
|
1. Preheat oven to 375°F. Place a rack in a large roasting or broiling pan.
2. In large bowl, combine the soup mix, breadcrumbs, cheese, eggs, water and 1/2 cup chili sauce. Stir in the meat and mix until well blended. Place on the rack in pan and shape into oval.
3. Bake for 50 minutes. Spread remaining 1/4 cup chili sauce over meatloaf. Bake 20 minutes longer or until a thermometer inserted in the center reaches 160°F.
Per serving: 444 calories, 29 g protein, 23 g fat, 26 g total carbohydrates, 1 g dietary fiber, 7 g sugar, 25 g
|
|
| Cornish Hens Carnivale | (serves 6)
1 c mixed dry fruits
1/2 c chopped pecans
1 c & 3T Grand Marnier
3 c 4C Plain Bread Crumbs
11/2 c melted butter
6 boned cornish hens
1 t paprika
11/2 t salt
11/2 t pepper
1/2 c cognac |
Cut fruit into small pieces, add chopped pecans, and
marinate all in 1 c Grand marnier for 2 hours. Add bread
crumbs & 1 c melted butter. Toss well. Season hens with
salt, pepper and paprika and stuff with bread crumb mixture.
If possible, sew birds.
Brush with melted butter and roast for 10 minutes in
shallow pan at 3500. Baste and turn. Roast 25 minutes
more. Combine remaining cognac and Grand Marnier
and pour over hens. Ignite and transfer to warm platter;
cover with pan juices and serve.
Menu Suggestion: Serve with couscous. |
|
Tenderloin Filets with Parsley
& Hot Red Pepper | (serves 4)
4 T butter
4 T vegetable oil
4 tenderloin filets, 11/2” thick
1/3 c dry white wine
salt
freshly ground black pepper
1/3 c 4C Parmesan Cheese
1 t crushed red pepper
4 T chopped parsley |
Heat butter and oil in large skillet on high flame. When
hot, add meat. Brown on both sides, transfer to platter.
Add wine to pan, lower heat to medium high and evaporate
wine, scraping loose any bits from bottom of pan.
Add any residual juices from platter to pan.
Return filets to pan, sprinkle with salt and pepper, turning
several times. Top each filet with cheese, red pepper
and parsley. Spoon liquid in pan over meat. Serve.
Serving suggestion: Tossed mixed green salad with citrus
dressing, rice pilaf with pignoli nuts. |
|
| Crunchy Chicken Florentine | (serves 8)
Flour for dredging
Salt & Pepper to Taste
4 whole chicken breasts (boned & halved)
2 eggs
3 T water
1/2 c 4C Parmesan Cheese
3/4 c 4C Plain Bread Crumbs
3/4 c butter
2 lbs. spinach, cooked & drained (or 2 pkgs.
frozen, thawed)
1 T lemon juice
1 lb. sliced mushrooms |
Wash and dry chicken. Dredge with seasoned flour. Dip
in lightly beaten egg and water mixture.
Coat with cheese and crumbs.
Refrigerate for 1 hour.
In a large skillet, heat 1/2 c butter. Brown chicken on both
sides. Lower heat, cover, cook until tender - about 25
minutes.
Chop spinach, season with lemon juice and saute until
warm. Remove from skillet.
Add remaining butter and mushrooms to skillet and
saute.
Place spinach on serving platter. Put chicken breast on
top. Cover with mushrooms and serve.
Serving suggestion: Basmati rice.
(serves 4-6)
4 large baking potatoes
2 c milk
1 garlic clove
salt, pepper and nutmeg
2 eggs
1/4 c gruyere cheese (grated)
1/4 c 4C Parmesan Cheese
Peel and slice potatoes and place in pot. Cover with milk.
Bring to boil and simmer 5 minutes. Rub peeled clove of
garlic on sides and bottom of 1 quart baking dish. Layer
potatoes into dish, sprinkling each layer with salt, pepper
and nutmeg. Mix eggs into cooled milk with 1/2 of cheeses.
Pour over potatoes. Top with rest of cheeses.
Bake in 3250 oven for 40-45 minutes.
Menu Suggestion: Serve with any type of chop and grilled
asparagus. |
|
| Harvest Pork Chops | (serves 6)
2 cups apple cider or juice, divided
6 boneless pork chops, about 1" each (about 1 3/4 pounds)
1 envelope 4C Crumb & Bake for Pork
2 tablespoons butter
3 large apples, peeled, cored and sliced thick
1 envelope 4C Onion Recipe Mix
1/2 teaspoon ground ginger
|
1. Preheat oven to 425°F.
2. Place 1/4 cup apple cider in shallow bowl. Dip pork chops in the cider then place in bag with crumb & bake. Shake to coat; place on a baking sheet. Repeat with all chops. Bake for 25 minutes or until a thermometer inserted in the center reaches 160°F.
3. Meanwhile, combine the recipe mix, ginger and 1 1/2 cups cider. Melt the butter in large skillet over medium heat. Add the apples and cook, stirring, until lightly browned, about 5 minutes. Add the recipe mix and bring to boiling. Cook 5 minutes. Add the cornstarch to remaining 1/4 cup cider stirring well. Add to skillet and cook for 2 minutes or until thickened.
4. Place pork chops on plate, top with apple sauce.
Per serving: 309 Calories, 29 g protein, 13 g fat, 35 g total carbohydrates, 3 g dietary fiber, 17 g sugar, 32 g net carbohydrates, 822 mg sodium, 95 mg cholesterol
|
|
| Roasted Vegetable Lasagna | Serves 6-8.
1 lb. lasagna noodles cooked and cooled and laid flat
1 Italian eggplant, sliced lengthwise, 1/4 inch slices, roasted (do not peel)
6 zucchini, sliced lengthwise, 1/4 inch slices, roasted (do not peel)
4 roasted red bell peppers
1 head roasted garlic
2 large yellow onion, sliced into 1/4 inch rounds
1 cup extra virgin olive oil
1 tsp. kosher salt
1 tsp. ground black pepper
1 can or 2 cups diced tomatoes
1 Tblsp. fresh basil, chopped fine
1 tomato sauce, 8 oz.
1/2 lb. Mozzarella cheese, grated
1/2 lb. goat cheese
1 cup 4C Plain Bread Crumbs™
1/2 cup 4C Homestyle Grated Parmesan Cheese™ |
Dip the zucchini, the eggplant and the onion rounds in the olive oil and salt and pepper. Grill slices until soft. Grill the onions until they are golden on both sides. Set aside and let cool. Roast peppers and garlic. Peel peppers and squeeze out garlic and set aside. For sauce mixture - in the tomato sauce and the diced tomatoes, combine the basil, salt, pepper and roasted garlic. Divide and pour this over the layers.
Assemble the lasagna by layering a:
1. Layer of lasagna noodles, layer of zucchini & onions, layer of Mozzarella and goat cheese, layer of sauce mixture.
2. Layer of noodles, layer of eggplant & onions, layer of Mozzarella and goat cheese, layer of sauce mixture.
3. Layer of noodles, layer of roasted bell peppers, remaining zucchini and onions, layer of mozzarella and goat cheese, a layer of the sauce
mixture, and a layer of noodles.
4. Lightly salt and pepper each layer.
5. Top the final layer of noodles with the remaining sauce mix and sprinkle with 4C Plain Bread Crumbs™ and 4C Homestyle Grated Parmesan Cheese™
Sprinkle the top with 4C Plain Bread Crumbs™ and 4C Homestyle Grated Parmesan Cheese™ and bake, covered with foil, in a 375 degree oven for 30 minutes, remove the foil and bake another 15-20 minutes to brown the top. Serve hot as a main dish or a side dish.
** There are many vegetables that can be roasted and would serve well in this dish. Experiment with your favorites. |
|
Baked Macaroni & Cheese
A La Reeves | (serves 4-6 as an entree; 6-8 as a side dish)
1 lb. ziti or elbow macaroni
1 lb. shredded cheddar cheese
3 eggs
11/3 c milk
3/4 stick butter
1/2 t salt
1/4 t paprika
dash of cayenne pepper
2 c 4C Seasoned Bread Crumbs
11/2 c 4C Parmesan Cheese
Optional: chopped green peppers or scallions |
Combine eggs, milk, salt, paprika and cayenne. Beat until
blended. Add chopped green pepper or scallions, if
desired.
Cook pasta until al dente in boiling salted water. Drain.
Add cheddar to pasta while hot. Stir in egg mixture.
Place in casserole dish. Top with bread crumbs, dot with
butter, top with parmesan.
Place in preheated 350° oven for 15-20 minutes or until
golden. Serve. |
|
| Sweet and Sour Meatballs | Appetizer or hors d’oeuvre for party
2 lbs. ground round
2 eggs
1/4 c milk
1 c 4C Seasoned Bread Crumbs
1 c ketchup
1 bottle chili sauce
1 medium size onion, finely chopped
1 c water
1/2 c sugar |
Mix meat with eggs, milk and bread crumbs.
In a large pot combine ketchup, chili sauce, onion, water
and sugar. Heat on low flame for 10 minutes.
Make one inch balls with meat mixture and add to sauce.
Mix once after the first 15 minutes.
Cook covered for an additional hour.
Serve with toothpicks. |
|
| Pistachio Crusted Fish Fillets | (serves 4)
1/2 cup 4C Plain Bread Crumbs
3 tablespoons finely chopped pistachios
1/2 cup buttermilk
1/2 teaspoon salt
1/4 cup flour
4 white fish fillets, such as tilapia, snapper or trout
4 tablespoon vegetable oil, divided
|
1. In shallow dish, combine breadcrumbs and pistachios. Place flour on piece of waxed paper. Combine buttermilk and salt in a shallow dish.
2. Dredge fillets in the flour. Dip into the buttermilk and then the breadcrumbs.
3. Heat 2 tablespoons of the oil in a nonstick skillet over medium-high heat. Add 2 fillets and cook 6 to 8 minutes, turning once, until opaque. Repeat with remaining fillets.
Per serving: 421 calories, 39 g protein, 20 g fat, 19 g total carbohydrates, 1 g dietary fiber, 2 g sugar, 18 g net carbohydrates, 548 mg sodium, 64 mg cholesterol
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|
| Quick Coq au Vin | (serves 6)
1 whole chicken, cut into 8 pieces and skinned
1 1/2 cup peeled baby carrots
1 1/2 cup frozen pearl onion
1 envelope 4C Onion Recipe Mix
1/2 cup red or white wine or apple juice
|
1. Preheat oven to 400°F.
2. Arrange chicken, carrots and onions in a roasting pan.
3. In a measuring cup, combine recipe mix, wine and 1 cup water. Pour over the chicken and bake 45 minutes or until thermometer inserted in the center reaches 170°F.
Per serving: 270 calories, 33 g protein, 5 g fat, 15 g total carbohydrates, 2 g dietary fiber, 4 g sugar, 13 g net carbohydrates, 454 mg sodium, 98 mg cholesterol
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|
| Roasted Stuffed Tomatoes | (serves 4)
1/2 cup 4C Seasoned Breadcrumbs
1/4 cup 4C Grated Parmesan Cheese
1 tablespoon butter, melted
4 large tomatoes
4 teaspoons balsamic vinegar
|
1. Preheat oven to 400°F. Coat 8" X 8" baking dish with cooking spray. In small bowl, combine breadcrumbs, cheese and butter.
2. Slice stem ends off of tomatoes. Scrap out and discard seeds. Place tomatoes in pan and drizzle each with 1 teaspoon vinegar. Top with the crumb mixture. Bake 30 minutes or until browned.
Per serving: 156 calories, 6 g protein, 6 g fat, 22 g total carbohydrates, 2 g dietary fiber, 7 g sugar, 20 g net carbohydrates, 541 mg sodium, 12 mg cholesterol
|
|
| Roast Pork with Apricots | (serves 6)
4-5 lbs. pork shoulder
21/2 T chopped onion
21/2 T chopped celery
21/2 T butter
1 can apricots, 8 oz.
21/2 c 4C Plain Bread Crumbs
salt
nutmeg |
Have butcher bone and cut pocket in pork shoulder. Saute
onion and celery in butter for 5 minutes. Add breadcrumbs,
seasonings and 1/4 cup of juice from can of apricots.
Stuff this into the shoulder. Roast in 325° oven for
3-4 hours. Add the apricots and cook for 15 minutes
more. Slice and serve. |
|
| Shrimp Scampi | 11/2 lb. jumbo shrimp
1/2 c 4C Seasoned Bread Crumbs
1/2 c 4C Parmesan Cheese
1/2 c melted butter
1 clove garlic, minced
1 T parsley, minced
3 T lemon juice |
>Cook shrimp in boiling water until pink. Drain, remove
shell & vein, leaving tail. Split along back curve, cutting
almost in half. Open shrimp & press flat. Mix remaining
ingredients well and stuff shrimp.
To Broil: Arrange shrimp in buttered broiler pan. Broil
about 3 minutes, until crumbs are golden brown.
To Bake: Close shrimp with toothpicks. Arrange in buttered
baking dish. Bake 15-20 minutes in 350° oven.
Note: Shrimp may be basted with mixture of 1/2 cup
white wine and 3 T lemon juice before baking or broiling.
Menu suggestion: serve with sauteed escarole or spinach
and pasta of choice. |
|
| Fillet of Sole Mornay | (serves 6)
1/4 c butter
6 fillets of sole (11/2 lbs.)
salt and pepper to taste
1/4 c white wine
1/4 c flour
1 c milk
1 c heavy cream
1 egg yolk
nutmeg
1/2 c grated gruyere or swiss cheese
1/3 c 4C Parmesan Cheese |
Preheat oven to 400°. Grease pan with 1 T butter. Place
fillet in pan, sprinkle with salt, pepper and wine. Bake 10
minutes and remove from oven. Melt remaining butter in
saucepan. Add flour, stirring constantly with wisk until
blended. Over low flame, add milk, fish broth from baking
dish and cream, blending quickly with wisk. Add egg
yolk and dash of nutmeg, blending.
Sauce should be thick and smooth. Remove from flame.
Add gruyere or swiss, stir. Pour sauce over fish, sprinkle
with parmesan, place under broiler 4 minutes to brown.
Serve immediately. |
|
| Stuffed Chicken Breast | (serves 4)
4 boneless skinless chicken breast halves
4 slices prosciutto or smoked ham
2 ounces Italian fontina cheese, cut into four 2" pieces
8 fresh sage leaves, optional
1 egg, beaten with 1 tablespoon water
3/4 cup 4C Seasoned Bread Crumbs
|
1. Preheat oven to 350 F. Coat baking pan with cooking spray. Place the egg in a shallow dish. Place breadcrumbs in another shallow dish.
2. Place chicken on cutting board and with a small knife, horizontally cut a 2-inch-wide opening into the middle of the side of the meat. Cut a pocket, following the shape of the breast being sure not to cut through the breast. Wrap the sage and prosciutto around the cheese. Place in the pocket.
3. Dip the stuffed breasts into the egg then the bread crumbs. Place on baking pan. Coat with cooking spray and bake for 20 minutes or until a thermometer inserted in the center reaches 160 F.
Per serving: 296 calories, 37 g protein, 8 g fat, 16 g total carbohydrates, 1 g dietary fiber, 1 g sugar, 15 g net carbohydrates, 954 mg sodium, 142 mg cholesterol
|
|
| Stuffed Peppers | (serves 6)
1 c 4C Seasoned Bread Crumbs
11/2 lbs ground beef
3/4 c milk
1 egg, beaten
1/2 t salt
1/4 t black pepper
1/4 t thyme
6 green peppers
3 c tomato juice
1 t basil
tomato paste, optional
4C Parmesan Cheese |
Combine bread crumbs, beef, milk, egg, salt, pepper and
thyme; mix. Slice off top of green peppers, remove seeds
and membrane, rinse and drain. Stuff each pepper with
crumb mixture and place in pan. Combine tomato juice
and basil and pour over peppers. Bring to a boil, cover
and simmer for one hour. Remove peppers to serving
platter. Thicken sauce with tomato paste, if desired.
Serve peppers with sauce and cheese. |
|
| Swordfish Skewers | (serves 6)
13/4 -2 lbs. swordfish, sliced 11/2” thick,
skin removed
2 sweet peppers (yellow or red)
1 large or 2 small ripe tomatoes
2 large lemons
1/2 c extra virgin olive oil
salt
coarse black pepper
fresh squeezed juice of 1/2 lemon
4 T 4C Plain Bread Crumbs |
Cut fish into 2” cubes. Cut peppers into 2” squares. Cut
tomatoes into 1/2” sections, removing seeds. Slice
lemons into half moon sections - 1/2” thick. Put fish and
peppers into bowl, add olive oil, salt, pepper, lemon juice
and bread crumbs. Mix well and marinate at room temperature
for 30 minutes.
Preheat broiler. Prepare skewers in the following order:
pepper, tomato, lemon, swordfish, lemon, tomato, pepper.
Baste with half the marinade and broil 4 minutes.
Baste with the remaining marinade and broil 4 more minutes.
Serve.
Menu suggestion: delicious with orzo and garlic bread. |
|
| Turkey Cutlets Romano | (serves 4)
1/2 cup 4C HomeStyle Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound turkey cutlets or scaloppine
2 tablespoons olive oil
2 large tomatoes, chopped
2 tablespoons fresh chopped basil or 1 teaspoon dried
|
1. On a plate, combine cheese, salt and pepper. Dredge cutlets in the cheese mixture, pressing to adhere.
2. Heat oil in large skillet over medium-high heat. Add turkey and cook, turning once, for 4 minutes, or until no longer pink. Remove to a plate; keep warm.
3. Add the tomatoes; cook, stirring constantly, 2 minutes. Add basil and pour over turkey.
Per serving: 311 calories, 30 g protein, 6 g fat, 6 g total carbohydrates, 1 g dietary fiber, 3 g sugar, 5 g net carbohydrates, 408 mg sodium, 82 mg cholesterol
|
|
| Sauteed Breaded Veal Chops | (serves 6)
6 veal rib chops, pounded flat
2 eggs beaten lightly with 1 t salt
11/2 c 4C Plain Bread Crumbs
6 T butter |
Dip each chop in egg, coating both sides. Dredge in
bread crumbs, pressing crumbs with hands into surface
of chop.
In skillet large enough to fit all chops in single layer:
Melt butter over medium-low heat. When foam subsides,
place chops into pan. Cook 3 minutes on one side, until
dark crust forms. Making sure not to burn butter, turn
and cook another 3 minutes.
Transfer to warm serving plater.
OPTIONAL: Chop 1 bunch arugula and 3 plum tomatoes.
Toss with olive oil & balsamic vinegar and sprinkle over
top of cooked veal chops. |
|
| Veal Scallopini in Lemon Sauce | (serves 8)
3/4 cup 4C Plain Breadcrumbs
1 egg
1/2 teaspoon salt
1 pound veal scallops, 1/4" thickness, cut into 4" pieces
2 tablespoons vegetable oil
4 tablespoons butter
1/4 cup lemon juice
1 tablespoon honey
|
1. Place the breadcrumbs in a shallow dish. Beat the egg, salt and 1 tablespoon water in another shallow dish. Dip the veal scallops into the egg and then the bread crumbs, pressing to adhere.
2. Heat 1 tablespoon oil and 1 tablespoon butter in a large nonstick skillet. Cook 1/2 of the veal, for 4 minutes, turning once. Place on plate. Repeat with the remaining oil and 1 tablespoon butter.
3. Add lemon juice to skillet. Stir in remaining 2 tablespoons butter and honey, until well blended. Pour over veal.
Per serving: 235 calories, 14 g protein, 14 g fat, 13 g total carbohydrates, 0 g dietary fiber, 3 g sugar, 13 g net carbohydrates, 375 mg sodium, 89 mg cholesterol
|
|
| Angel Hair Pasta with Baby Clams | (serves 4 )
1 pound angel hair or cappellini pasta
4 (6-ounce) cans whole baby clams, drained and liquid reserved
3/4 cup chicken broth
1 small red onion, diced
2 teaspoons finely grated orange zest
1/2 cup 4C Seasoned Bread Crumbs
1/2 cup pasta cooking water
|
Cook pasta according to package directions.
Combine clams, broth, onions and orange zest in a large skillet over medium-high heat. Bring to a simmer and simmer 5 minutes.
Toast 4C Seasoned Bread Crumbs in a small, dry skillet over medium heat. Drain pasta, adding 1/2 cup of cooking water to clam mixture in skillet. Simmer 1 minute.
Place pasta in a large serving bowl. Pour over clam mixture and top with toasted 4C Seasoned Bread Crumbs.
|
|
| Roasted Cauliflower with Parmesan and Pancetta | * 1 head cauliflower, cut into pieces (about 6 cups)
* 4 ounce piece pancetta (Italian bacon), diced
* 1/4 cup butter
* 1/4 cup all-purpose flour
* 1 1/2 cups milk
* 1 clove garlic, whole
* 1 teaspoon red pepper flakes
* 1 cup 4C® Grated Parmesan Cheese™
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1/8 teaspoon freshly grated nutmeg
* 1/3 cup 4C® Plain Breadcrumbs™ |
Preheat the oven to 350 degrees F.
Bring a large pot of salted water to a boil over high heat. Blanch the cauliflower for 2 minutes. Transfer the cauliflower to a buttered 9 by 13-inch baking dish and let cool, about 5 minutes.
In a small skillet over medium-high heat, brown the pancetta (Italian bacon). Transfer to a small bowl and set aside.
In the same skillet, melt the butter. Add the flour and stir until combined. Continue stirring for 2 minutes to cook the flour. Slowly add the milk, stirring continuously until the milk has incorporated and there are no lumps. Add the garlic clove and red pepper flakes and stir the sauce over low heat until the mixture coats the back of a wooden spoon. Add the 4C® Grated Parmesan Cheese™, salt, pepper, nutmeg, and the reserved pancetta (Italian bacon). Stir to combine. Pour the sauce over the cauliflower to cover. Top with a sprinkling of 4C® Plain Breadcrumbs™.
Bake until the 4C® Plain Breadcrumbs™ are golden and the cauliflower is cooked, about 25 minutes. Serve immediately.
|
|
| Tricolor Timballini | (serves 4)
1 tbsp butter, softened
1 cup 4C® Plain Breadcrumbs™
6 ounces dried tricolor spaghetti, broken into 2-inch lengths
3 tbsp olive oil
1 egg yolk
1 cup grated Swiss cheese
1 1/4 cups Bechamel sauce (see side box)
1 onion, finely chopped
1 bay leaf
5/8 cup dry white wine
5/8 cup sieved tomatoes
1 tbsp tomato paste
salt and pepper
For Garnish:
Fresh basil leaves
4C® Grated Parmesan Cheese™
|
1. Grease four 3/4 cup molds or ramekins with the butter. Evenly
coat the insides with half the 4C® Plain Breadcrumbs™.
2. Bring a sauce pan of lightly salted water to a boil. Add
the spaghetti and 1 tbsp of the oil and cook until just tender.
Drain and transfer to a mixing bowl.
3. Add the egg yolk and cheese to the pasta and season. Mix
in the béchamel sauce. Spoon the mixture into the ramekins
and sprinkle with the remaining 4C® Plain Breadcrumbs™.
4. Stand the ramekins on a cookie sheet and bake in a preheated
oven at 425°F for 20 minutes. Set aside for 10 minutes.
5. Meanwhile, make the sauce. Heat the remaining oil in a pan
and gently sauté the onion and bay leaf for 2-3 minutes.
6. Stir in the wine, sieved tomatoes, and tomato paste and season.
Simmer for 20 minutes, until thickened. Remove and discard the
bay leaf.
7. Turn the timballini out onto individual serving plates, garnish
with the basil leaves and sprinkle with the 4C® Parmesan Grated
Cheese™ and serve with the tomato sauce.
Bechamel Sauce
Melt 2 tbsp butter. Stir in 1/4 cup flour. Cook, stirring, for 2 minutes.
Gradually stir in 1-1/4 cups warm milk. Add 2 tbsp finely chopped onion,
5 white peppercorns, and 2 parsley sprigs, and season with salt,
dried thyme, and grated nutmeg. Simmer, stirring, for 15 minutes.
Strain before using.
|
|
| Angel Hair Pesto | (serves 4-6)
5 c fresh basil (remove stems)
1 c olive oil
1/2 c fresh parsley (remove stems)
2 large garlic cloves
3 T pignoli nuts
1/4 c 4C parmesan Cheese
(plus extra for topping)
2 T salt
1 t ground black pepper
1 lb. angel hair pasta |
In blender or food processor, partially chop basil, parsley
and garlic in the olive oil. Add nuts, blend. Add cheese,
salt, pepper. Blend.
Cook angel hair in boiling, salted water until al dente.
Drain. Top with pesto. Serve at room temperature. The
pasta will heat the sauce. Top with 4C Parmesan or
Romano cheese. |
|
| Chicken Parmesan | (serves 4)
1/2 cup 4C Seasoned Bread Crumbs
1/2 cup 4C HomeStyle Grated Parmesan Cheese, divided
1/4 cup butter, melted
4 boneless, skinless chicken breast halves
1/2 cup prepared marinara sauce
|
1. Preheat oven to 375°F.
2. On plate, combine bread crumbs and 1/4 cup cheese. Dip chicken into butter then into bread crumb mixture. Place on baking sheet.
3. Bake 20 minutes or until thermometer inserted into center reaches 160°F. Top each breast with some of the marinara sauce and sprinkle with remaining 1/4 cup cheese. Bake 3 minutes to heat through and melt cheese.
Per serving: 491 Calories, 59 g protein, 17 g fat, 22 g total carbohydrates, 2 g dietary fiber, 3 g sugar, 20 g net carbohydrates, 1236 mg sodium, 169 mg cholesterol
|
|
| Eggplant Parmesan Rounds | (serves 2)
flour for dredging
2 eggs, beaten lightly
3/4 c 4C Seasoned Bread Crumbs
1 lb. eggplant, cut into 1/2” rounds
vegetable oil for frying
1 c tomato sauce
1/4 lb. mozzarella cheese (thinly sliced) |
Preheat broiler. Place flour, eggs and bread crumbs in 3
separate bowls.
Dredge eggplant in flour, coat with egg, dredge in bread
crumbs.
In large, heavy skillet, heat 1/4” oil over medium heat and
fry eggplant in batches for 3 minutes on each side. Drain
on paper towels.
Preheat broiler. Arrange rounds on baking sheet topping
with sauce and mozzarella. Broil about 2” from heat until
cheese is melted. (About 3 minutes).
Sprinkle with 4C Parmesan Cheese to taste.
Menu Suggestion: Serve with linguine in garlic and
oil sauce. |
|
| Eggplant Parmesan | (serves 6)
2 medium eggplant, about pound each, peeled and cut crosswise into 1/2" slices
2 eggs, beaten with 1 tablespoon water
1 cup 4C Seasoned Bread Crumbs
2 1/2 cups prepared marinara sauce
1/4 cup 4C HomeStyle Grated Parmesan Cheese
8 ounces shredded mozzarella cheese
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1. Preheat oven to 350°F. Coat 2 baking sheets with olive oil cooking spray.
2. Dip eggplant into eggs then into bread crumb mixture. Place on prepared baking sheets and coat with cooking spray. Bake 15 minutes, turning once, or until browned and tender.
3. Spread 1/2 cup marinara sauce in 13 x 9" baking dish. Arrange 1/2 slices over sauce. Top with the half marinara and half the cheeses. Repeat. Bake 20 minutes or until hot.
Per serving: 332 Calories, 20 g protein, 13 g fat, 35 g total carbohydrates, 7 g dietary fiber, 13 g sugar, 28 g net carbohydrates, 1235 mg sodium, 98 mg cholesterol
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| Penne with Rosemary & Bacon | (serves 4-6)
4 T butter
2 garlic cloves, peeled and lightly mashed
2 t fresh rosemary (or 1 t dried)
3/4 lb. bacon, cut into narrow strips
1 lb. penne pasta
1/2 c 4C Parmesan Cheese |
Put 3 tablespoons of butter and garlic in an 8-10” saute
pan and turn heat to medium. Saute until garlic becomes
deep gold. Remove garlic. Add rosemary, stir several
times, then add bacon. Saute until bacon becomes lightly
colored.
Cook penne in boiling, salted water until al dente. Drain
and toss immediately with sauce from pan. Add remaining
butter and cheese. Toss and serve. |
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| Rigatoni with Spicy Sausage Sauce | (serves 4-6)
11/2 lbs. fresh ripe tomatoes
2 T butter
1 T chopped garlic
1/2 lb. sweet breakfast sausage (skinned)
salt
1 t hot red pepper, to taste
1 lb. rigatoni
2/3 c 4C Parmesan Cheese |
Skin tomatoes, split in half, scoop out most of seeds and
cut up into coarse pieces.
Put butter and garlic in saute pan on medium heat.
When garlic turns golden add skinned sausages, crumbling
with fork.
Cook, stirring until browned. Add tomatoes, turning heat
to high. Cook, stirring occasionally about 15 minutes.
Add salt and hot pepper to taste.
Cook rigatoni until al dente in boiling, salted water. Drain,
toss with sauce and add cheese. |
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| Zucchini Parmesan | (serves 6)
11/2 lbs. zucchini, soaked in water for 20 minutes
vegetable oil for frying
4 T extra virgin olive oil
3 T finely chopped onion
1/4 c chopped parsley
12/3 c canned Italian peeled plum tomatoes,
cut up with juice
salt
coarse black pepper
2 eggs
1/2 c 4C Parmesan Cheese
10 ounces whole-milk mozzarella, cut into
thin slices |
Preheat oven to 400°. Once soaked, scrub zucchini. Trim
off ends and cut lengthwise into 1/4” slices. In small skillet,
pour oil to 3/4” depth. On high heat, slip single layer of
slices in. Cook on both sides until golden. Drain on paper
towels. Discard oil, wipe pan and add olive oil and onion.
On medium heat brown onion, stir in parsley, tomatoes,
salt, pepper; turn heat to low. Cook 20 minutes. Beat eggs.
Set aside 1 1/2 T cheese, beat rest into eggs. Layer baking
dish first with sauce, layer of zucchini, mozzarella, sauce,
egg & cheese; repeat layers. Top with sauce and remaining
cheese. Bake in highest point of oven for 30 minutes.
Allow to settle 15 minutes and serve. |
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| Chestnut Stuffing Americana | (sufficient to stuff 15-18 lb. bird)
Recommendation for turkey, chicken or goose.
1 lb. chestnuts, coarsely chopped
1/4 lb. salt pork
1 onion, chopped
2 celery stalks, chopped
2 T chopped parsley
1 T poultry seasoning
6 c 4C Seasoned Bread Crumbs
1/2 c melted butter
2 eggs, beaten |
Cook pork in frying pan until brown. Add onions and celery
and simmer for 5 minutes. Add to the rest of ingredients.
Mix well and stuff lightly into bird. |
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| Creamy Peach Pie | Makes 8 servings
2 peaches, peeled, pitted and cut into thin slices
1 package (6 ounces) prepared graham cracker crust
1 package (8 ounces) cream cheese, at room temperature
1/2 cup 4C Peach Iced Tea Mix
2 cups whipped cream
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1. Arrange the peach slices around the bottom of the pie shell, overlapping to form a layer. Set aside.
2. Place cream cheese and iced tea mix in a large bowl. Using a whisk, stir until well blended. Fold in the whipped cream. Spread into the crust and chill for at least 2 hours.
Per serving: 423 Calories, 4 g protein, 27 g fat, 47 g total carbohydrates, 1 g dietary fiber, 37 g sugar, 46 g net carbohydrates, 215 mg sodium, 64 mg cholesterol
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| Coconut n Crumbs Cookies | (yield 2 dozen)
2 eggs
1 cup brown sugar
1 cup coconut ( long fancy is best)
1 cup dry 4C Plain Bread Crumbs |
Preheat the oven to 350 F. Beat eggs until frothy. Add sugar, coconut and 4C Plain Bread Crumbs. Stir well. Drop onto an ungreased cookie sheet. Bake 10 to 15 minutes, until they start to brown. |
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| Green-Tea Pops | Makes 6 servings
2 cups low-fat plain yogurt
1/3 cup milk
6 tablespoons 4C Light Green Iced Tea Mix
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1. In measuring cup, combine all ingredients.
2. Pour into 6 popsicle molds or paper cups (4-oz. each). Freeze 2 hours. Insert sticks and freeze 2 hours or until completely frozen.
Per serving: 91 calories, 5 g protein, 2 g fat, 15 g total carbohydrates, 0 g dietary fiber, 6 g sugar, 15 g net carbohydrates, 64 mg sodium, 7 mg cholesterol
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| Lemon-Cranberry Sorbet | Makes 8 servings
3 scoops 4C Lemonade Flavor Drink Mix
2 cups cranberry -raspberry juice (100% juice)
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1. In small saucepan, bring 1 cup water and 4C Lemonade Flavor Drink Mix to a simmer. Cook, stirring, for 3 minutes or until mix dissolves and is syrupy. Remove from the heat.
2. Pour in 13" X 9" glass baking dish. Add juice and 1 cup water; stir to blend well.
3. Freeze for 3 hours or until solid. Break into small pieces with a fork. Place in food processor or blender and process until smooth. Place in airtight container until serving.
Per serving: 56 calories, 0 g protein, 0 g fat, 14 g total carbohydrates, 0 g dietary fiber, 13 g sugar, 14 g net carbohydrates, 11 mg sodium, 0 mg cholesterol
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| Citrus Granite | Makes 8 servings
3 cups orange juice
2 scoops 4C Lemon Iced Tea Mix
1 lime
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1. In small saucepan, bring 1 cup orange juice and tea mix to a simmer. Cook, stirring, for 3 minutes or until mix dissolves. Remove from heat.
2. From lime, grate 1/2 teaspoon of peel and squeeze juice. Place both in a 13" X 9" glass baking dish. Add tea mixture and remaining orange juice; stir to blend well.
3. Place in the freezer. Using fork, scrape sides of mixture towards center, breaking into crystals every 30 minutes. Repeat 4 or 5 times until completely frozen. Cover with plastic wrap until serving.
Per serving: 72 calories, 1 g protein, 0 g fat, 18 g total carbohydrates, 0 g dietary fiber, 17 g sugar, 18 g net carbohydrates, 1 mg sodium, 0 mg cholesterol
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| Gala Fruit Punch (Non-Alcoholic) | |
In a punch bowl, dissolve three scoops of Lemon Iced
Tea Mix in 6 cups of water. Stir well. Add 3
cups of apple-cranberry juice and a 10 oz. package of
defrosted frozen mixed fresh fruit. Just before serving,
add a tray of ice cubes.
Makes 9 cups.For a low calorie treat, try any recipe with
4C Light Low Calorie Iced Tea Mix. |
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| Iced Chai | Makes 1 serving
1 tablespoon 4C Lemon Iced Tea Mix
1/4 teaspoon Chinese five-spice powder
3/4 cup 2% or whole milk
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1. Combine tea mix and spice powder with 1/4 cup water. Stir in milk. Pour into glass filled with ice.
Per serving: 130 calories, 6 g protein, 4 g fat, 19 g total carbohydrates, 0 g dietary fiber, 18 g sugar, 19 g net carbohydrates, 92 mg sodium, 15 mg cholesterol
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| Ruby Glow | |
Take one scoop Lemon Iced Tea Mix
in a pitcher. Add two cups of water and stir until
completely dissolved. Add two cups of red Bordeaux,
or any other full-bodied red wine. Add ice cubes. Stir.
Garnish with lemon slices.
Makes 6 glasses. |
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| Lemon Spritzer (Non-Alcoholic) | |
Dissolve one scoop of
Lemonade Mix in 1 cup water. Pour into 2
tall glasses. Add ice cubes. Fill with club soda and stir.
Garnish with lime slices and mint sprigs.
Makes 2 servings. |
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| Sparkling Tawny Tea | |
Dissolve one scoop of Lemon Iced Tea Mix
in a pitcher with two cups of water. Stir well. Add two
cups of Chablis wine, just before serving, pour in 4
ounces of club soda. Add ice cubes. Stir. Garnish with
slices of lime.
Makes 6 glasses. |
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| Tropical Smoothie | Makes 2 servings
1 cup low-fat yogurt
1 banana
1/2 cup canned crushed pineapple
3 tablespoons 4C Peach Iced Tea Mix
1 cup ice cubes
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1. In blender, combine yogurt, banana, pineapple, and tea mix. Blend until smooth. Add ice cubes and blend.
Per serving: 225 calories, 7 g protein, 2 g fat, 47 g total carbohydrates, 3 g dietary fiber, 41 g sugar, 44 g net carbohydrates, 86 mg sodium, 7 mg cholesterol
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All materials copyright© 2002-2010 4C Foods Corp. Any reproduction without the express permission of 4C Foods is strictly prohibited. The 4C® logo, HomeStyle™, Totally Light™, and 2GO™ are trademarks of 4C Foods Corp. SPLENDA® and the SPLENDA logo are trademarks of McNeil Nutritionals, LLC.
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