GARLIC SPRED RECIPES
SHRIMP SCAMPI
Shell shrimp (twenty or thirty pcs.). Line cookie sheet with foil and
lay out the shrimp in a single layer. Melt 7 ounces of ITALIAN ROSE
Garlic Spred in a bowl. Pour over shrimp. Broil in the oven for
3-4 minutes and turn the shrimp. Return to broiler for another 3-4 minutes
until the shrimp are cooked thoroughly. Bon Appetit!!!
HORSERADISH SHRIMP SCAMPI
Shell shrimp (twenty or thirty.) Line cookie sheet with foil and lay
out the shrimp in a single layer. Melt 7 ounces of ITALIAN ROSE Garlic
Spred in a bowl. Pour over the shrimp. Broil in the oven for 3-4
minutes and turn the shrimp. Return to the broiler for another 3-4 minutes
until the shrimp are cooked thoroughly. Then, add one teaspoon of ITALIAN
ROSE Horseradish. Bon Appetit!
WHITE SAUCE A LA ITALIAN ROSE
For Pasta, Vegetables & Seafood. Heat 3 tablespoons flour with
3 tablespoons of ITALIAN ROSE Garlic Spred until dissolved. REDUCE
HEAT. Whisk in 1 cup of hot milk and stir until sauce thickens. Serve
hot. Yields 1 cup (2 to 4 servings.)
GARLIC SPUDS
4 baking potatoes
1/2 tsp. salt
1/2 onion (boil)
1/2 cup light cream
3 Tbsp. ITALIAN ROSE Garlic Spred
1/2 cup grated cheese
Boil potatoes and onion in salted water until soft. Drain and mash.
Add light cream, Garlic Spred, and cheese, beat well.
CARIBBEAN SAUCE RECIPES
SHRIMP IN CARIBBEAN
SAUCE
1 lb. peeled, deveined shrimp
1-32 oz. Jar ITALIAN ROSE Caribbean Sauce
1 lb. fettucine or other long pasta
1 sprig parsley for garnish
Preheat oven to 375 degrees. Put shrimp in 9 1/2 x 11" baking dish.
Pour ITALIAN ROSE Caribbean Sauce over shrimp and cover with
aluminum foil. Place in oven 30 minutes or until shrimp are cooked
through. Cook pasta according to package. Ladle shrimp and sauce over
cooked pasta, garnish, and serve.
CARIBBEAN CHICKEN
8 chicken breast halves
1-32 oz. Jar ITALIAN ROSE Caribbean Sauce
Preheat oven to 400 degrees. Place a large sheet of aluminum
foil on cookie sheet. Arrange chicken in the middle of the sheet and
brush on ITALIAN ROSE Caribbean Sauce. Cover with another sheet
of foil. Cook in oven approx. 25 minutes. Remove top layer of foil and
cook another 10 minutes, or until chicken is cooked through.
CREAMY CARIBBEAN PASTA
SAUCE
1 Tbsp. olive oil
4 oz. sun dried tomatoes, coarsely chopped
1 Portabella mushroom cap, chopped
1-32 oz. Jar ITALIAN ROSE Caribbean Sauce
8 oz. heavy whipping cream
1 pkg. penne rigate pasta
freshly grated parmesan cheese
parsley for garnish
Heat olive oil in large sauce pan and lightly saute mushrooms and tomatoes.
Add ITALIAN ROSE Caribbean Sauce and reduce heat; stir in heavy
cream a little at a time. Warm sauce for 10-15 minutes, but do not allow
sauce to simmer or boil. Cook pasta al dente, according to package directions;
drain. Ladle sauce over pasta and sprinkle Parmesan cheese on top. Garnish
with parsley if desired.
BRUSCHETTA RECIPES
BRUSCHETTA APPETIZER
4 oz. ITALIAN ROSE Bruschetta
1 loaf French or Italian bread
extra virgin olive oil
freshly grated parmesan cheese
Preheat broiler. Slice bread on the diagonal. Brush 4
pieces of bread with olive oil, place under broiler for 1 minute or
until golden brown. Place room-temperature ITALIAN ROSE Bruschetta
in small bowl in the middle of a large plate; arrange bread on plate
around bowl. Serve with spoon for topping bread with ITALIAN ROSE
Bruschetta and parmesan cheese for sprinkling on top. Optional:
Spoon ITALIAN ROSE Bruschetta on bread and sprinkle with cheese
before serving; place under broiler for an additional minute to warm.
PIZZA BRUSCHETTA
1 par-baked pizza crust
1-12 oz. ITALIAN ROSE Bruschetta
partially drained 4 oz. fresh mozzarella cheese, sliced
grated parmesan cheese
-
- PASTA BRUSCHETTA SALAD
1-12 oz. pkg. penne pasta, cooked and chilled
1-32 oz. Jar ITALIAN ROSE Bruschetta
4 oz. sliced black olives
12 oz. frozen peas
8 oz. carrots, thinly sliced
8 oz. feta cheese, crumbled
Toss all ingredients in a large bowl and chill in refrigerator.
Serve individual portions on large lettuce leaves.
CHOPPED GARLIC RECIPES
RICE & GARLIC
Use this basic
recipe and add your own imagination.
A can of beans, corn, cooked
spinach and even shrimp or
tuna are excellent additions.
1 cup long grain rice
2 cups chicken or beef
broth
2 Tbsp. ITALIAN ROSE
Chopped Garlic
2 tsps. lemon juice
1 tsp. oil
Place all ingredients in
a saucepan large enough that
the mixture only fills half
way. Mix well. Cover with
lid and cook according to
directions on rice package.
Fluff with fork.
SHALLOTS
RECIPES
BAKED
FISH with SHALLOTS
Use this basic
recipe and add your own imagination.
A can of beans, corn, cooked
spinach and even shrimp or
tuna are excellent additions.
2 Tblsp. white or red
wine vinegar
1 cup ITALIAN ROSE Shallots
1-5 lb. fish filet
4 lettuce leaves (Boston,
Escarole, Iceberg)
fresh ground black pepper
2 tsps. Thyme
1 Tbsp. olive oil
1/4 cup chopped
parsley
Preheat oven to 350 degrees.
Heat the vinegar in a frying
pan and cook the ITALIAN
ROSE Shallots gently for
3 minutes, or until soft.
Clean and dry the fish. Sprinkle
salt, pepper, and thyme inside
and outside. Spread the ITALIAN
ROSE Shallots and vinegar
inside the fish and rub the
outside with olive oil. Place
the bay leaf on top and cover
with lettuce leaves. Wrap
in aluminum foil and seal
the folded edges. Put in a
large baking dish and bake
for 40 minutes. Remove the
foil and lettuce. Sprinkle
the parsley on top, and serve.
Serves 6.
PESTO
RECIPES
PESTO
for PASTA
This is a classic! Cook Fettucine
(flat pasta) until "al dente"
-- tender but still quite
firm -- and drain well. Toss
pasta with ITALIAN ROSE
Pesto quickly; Figure
one heaping tablespoonful
for each individual serving
of pasta. Serve and enjoy
the compliments!
-
PESTO SALAD DRESSING
3/4 cup olive oil
1/2 cup vinegar
3 Tbsps. sugar
1/4 cup ITALIAN ROSE Pesto
2 Tbsps. diced pimento
Combine all ingredients in blender or food processor.
Process at low speed until blended. Serve over salad greens. Yield:
1 3/4 cups.
PESTO
BUTTER
1 Tbsp.
ITALIAN ROSE Pesto
3 Tbsps.
soft butter
Simply blend 1 Tbsp. ITALIAN
ROSE PESTO with 3 Tbsp
soft butter. Let your imagination
run wild...a delicious flavoring
for meats, seafood, poultry,
vegetables, potatoes, souffles
and eggs.
ITALIAN ROSE GARLIC PRODUCTS,
INC.
1748-5 Australian Ave.
Riviera Beach, FL 33404
Tel. 561-863-5556
Fax 561-863-9420
TOLL FREE
1-800-338-8899
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