Raffetto

Nesselro Winter Fruit Compote

0 Comment
2014-03-05 11:05:30
 

Nesselro Winter Fruit Compote: Combine the following ingredients:4 grapefruits - Sectioned2lbs & 8oz sliced cling peaches – drained (save the juice from peaches and add to grapefruit juice to make 2 cups of juice)4tsp. orange bitters (if unavailable substitute 2tsp of orange liqueur - I use 1 tsp of Curacao & 1 tsp Grand Marnier)1 tsp lemon rind (I like the rind and usually put in up to 2 tsp)4 tsp lemon juice1 jar of Nesselro Fruit topping 1 hour before serving, add 2 pts of sliced frozen strawberries (thawed). Add more lemon juice to tasteYou can make half a recipe to serve 8-10 people and use 1/2 jar of the nesselroSubmitted By :Sheila.Glaser@verizon.net

Raffetto® Raspberry Melba Chocolate Cake

0 Comment
2014-03-05 11:25:36
 

Raffetto® Raspberry Melba Chocolate Cake 2 cups semi-sweet chocolate chips 1 stick of butter 1/4 cup sugar 1/4 cup water 1 tsp instant coffee 3 eggs   Preheat oven to 425.Butter 9 inch pie plate. Cut out wax paper for bottom of plate.  Butter well. In sauce pan add chocolate chips, water, coffee, sugar and 1/2 stick of butter. Heat at medium heat for 2-3 minutes until all is melted. Remove from heat and let cool. Add eggs one at a time and whisk well after each egg. Pour into pie plate and bake for 10 minutes. Cake is not completely set in the middle.  Cover and chill overnight.When redy to serve remove from fridge until at room temperature. Invert onto serving plate. Remove wax paper carefully.  Slice cake and pour Raffetto® Raspberry Melba Sauce over each slice. Submitted By :bernicejasper@hotmail.com

Chut-Nut Curry Spread

0 Comment
2014-03-19 08:08:14
 

Chut-Nut Curry Spread 2 8 oz pks cream cheese softened 1 tsp.dry mustard 2 Tbls. finely chopped  green onions including  4" green tops 1 tsp. curry powder 1 10oz jar Chut Nut Colonial Chutney   Blend Chutney slightly. Remove from blender. Put about 1/8 of chutney aside and mix rest well with other ingredients. Mound on serving dish. Spread chutney that was put aside over mound. Sprinkle with green onions. Regrigerate until about 1/2 to 1 hour before serving.  Serve with your favorite crackers. Submitted By :aspenhill@adelphia.net

Chutney Chut-Nut

0 Comment
2014-03-19 08:21:05
 

Chutney Chut-Nut Recipe: 2 small 3oz cream cheese 1 cup shredded sharp cheddar 4 tsp. sherry ½ tsp. curry 1 10oz jar Chut Nut Colonial Chutney   Beat all but chut nut. Spread on pie plate ½ inch thick. Refrigerate. Before serving, pour one jar  chutney, and top off with scallions. Use wheat crackers to dip.  Submitted By :rachel@ultimate-gourmet.com

Dawn Ellis' Chutney Dip

0 Comment
2014-03-19 10:36:20
 

Dawn Ellis' chutney dip 8oz cream cheese 1 tsp lemon juice into cream cheese ½ jar Raffetto Chut Nut 1 tsp dry mustard 1 tsp curry ¼ crushed nuts (pecans)   Mix all with fork. Keep refrigerated until ready  to serve.  Submitted By :Dawn_Ellis@recipe

Chut-Nut Curried Turkey or Chicken Salad

0 Comment
2014-03-20 06:29:20
 

Curried Turkey or Chicken Salad 3-1/2 Cups Cold, cooked,white meat turkey or chicken,cut into ½” cubes 1/2 Cup Mayonnaise 1/4 tsp. Garlic powder 1-1/2 tsp.Curry powder 1/8 tsp.Cayenne pepper 1/2 tsp.Dijon Mustard 2tsps.Lemon juice 2Tbs.Raffetto Colonial ChutNut Chutney 2 Green onions, thinly sliced, tops included 1Small Apple, peeled and diced 2/3 Cup Celery, thinly sliced 1/4 Cup Raisins 3 Tbs.Toasted, slivered almonds   In a bowl combine the mayonnaise, garlic powder, curry powder, cayenne, mustard, lemon juice and chutney. Add the green onions, apple , celery and raisins. Fold in the turkey and sprinkle the almonds on top.  Chill.  The salad tastes best if it is allowed to warm up slightly before being served  Submitted By :Ruth Glazier, pdgrg@comcast.net

Yeast Rolls with Nesselro Topping

0 Comment
2014-03-20 06:38:11
 

Yeast Rolls with Nesselro Topping 1c. shortening (no butter or margarine) 1 cup sugar 1 1/2 teaspoons salt 1 cup boiling water 2 eggs, beaten 2 packets dry yeast 1 cup cold water 6 cups unsifted flour 1 cup of powdered sugar for topping   Put shortening, sugar and salt in large bowl...pour boiling water over this, and stir to melt most of the shortening. Put yeast in cold water and let stand a few mintues. When the first mixture is cooled, add yeast and beaten eggs. Mix in the flour. This mixture will be very soft, but will thicken up by the following day. Cover with wax paper and refrigerate. THIS MUST BE DONE THE DAY AHEAD! About 3 hours before baking, take dough out and make golf-ball sized rolls which you plop into a greased muffin tins. Let rise until doubled in bulk.( about 3/4" above top of muffin tin). Bake in middle of pre-heated oven at 425 for 10 mintues. TOPPING Combine 1 cup powdered sugar with a heaping spoonful or two of

Chut-Nut Dressing or Marinade

0 Comment
2014-03-20 06:40:56
 

Chutnut Dressing or Marinade 1 Tbls. Minced Onions 1/3 cup soy sauce 1/3 cup oil 3 Tbls. Red Wine Vinegar 2 Tbls. Raffetto Colonial Chutnut Chutney 1/8 Tsp. Garlic   Mix well and use as dressing or marinade your favorite meat for few hours Submitted By :carole@finefoods.com

Chestnut-Fig Stuffing

0 Comment
2014-03-20 06:51:21
 

Chestnut-Fig Stuffing 5  cups day-old multigrain or whole-wheat bread,cut into 1/2 - inch cubes  5  cups day-old white bread,cut into 1/2-inch cubes 1  lb. can Raffetto chestnuts chopped 1  cup dried figs, chopped 2  tablespoons olive oil 1  medium onion, finely chopped(1 cup) 2  stalks celery, finely chopped (1 1/2 cups) 1  cup chicken stock or broth 1  teaspoon fresh thyme leaves 2  eggs, lightly beaten 1  teaspoon kosher salt 1/8  teaspoon freshly ground pepper   In a large bowl, combine the bread, chestnuts, and figs; cover and set aside. In a large skillet, heat the oil, onion, and celery over medium-high heat and cook 5 minutes, stirring occasionally. Add the chicken stock and thyme, heat to a boil, and remove from heat. (The recipe can be made to this point up to 1 day ahead. Cover and refrigerate the stock and bread separately.) Add the stock to the bread mixture, along with the eggs, salt, and pepper.

Chut-Nut Chutney Sausage Appetizer

0 Comment
2014-03-20 07:36:13
 

Chutnut Chutney & Sausage Appetizer 1 jar Raffetto Colonial Chutnut Chutney 1 cup sour cream Little sausages   Mix all well and heat in warm oven for 20 minutes. Serve warm with little toothpicks. Submitted By :anephit@aol.com

©2014 Ultimate Gourmet, LLC Developed by computefree