Ultimate Gourmet

The new UGBrands

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2014-03-05 17:14:36
 

The new UGBrands.com is coming soon!!! Our new site contains product, product information, recipes and enables you to make purchases directly on-line, with secure shipping by FedEx and payment processing by PayPal (no paypal account required)

Chut-Nut Curry Spread

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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

Chicken Teriyaki Mi-Lem

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2014-03-19 08:11:21
 

Chicken Teriyaki Mi-Lem Marinate cut boneless chicken breasts in ½ cup Mi-Lem', ½ cup low sodium soy sauce, 1 Tbsp. each finely minced garlic and ginger and 1 Tbsp. dry sherry (optional). Stir fry chicken and desired vegetables. Remove from pan and set aside. Add marinade and 1 cup chicken broth to pan drippings and simmer. Thicken with corn starch. Return stir fry to pan, heat and serve. Submitted By :tali@ultimate-gourmet.com

Ultimate Milem Margarita

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2014-03-19 08:15:39
 

Ultimate Milem Margarita Mi-Lem Giroux Triple Sec Club Tahiti Margarita Salt   In cocktail shaker or blender  mix 2-1/2 jiggers Mi-Lem, ¾ jigger Tequila, ½ jigger Giroux  Triple Sec. If desired, before pouring Margarita  into cocktail glass, moisten rim with  Mi-Lem', turn upside down and twist  rim in Club Tahiti Margarita Salt.   Submitted By :tali@ultimate-gourmet.com

Chutney Chut-Nut

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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

Ann Marie's Giroux Grenadine Party Wings

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2014-03-19 08:25:45
 

Ann Marie's Giroux Grenadine Party Wings: 1 bottle soy sauce 1 bottle worcester sauce 2-3 pks. small party wings 1 bottle of Giroux Grenadine Marinade wings in soy sauce and worcester sauce for a few days.  The longer the better! The darker the better!!!  Put wings in roasting pan. Pour the Giroux Grenadine heavily over the wings.  Bake in 375 for one hour and fifteen minutes. Serve Submitted By :annmarie@silva.com

Dawn Ellis' Chutney Dip

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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

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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

Basin Street

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2014-03-20 06:31:54
 

BASIN STREET Equal Parts of: Mi-Lem Giroux Triple Sec Burbon   Mix well with chopped ice.  Add fruit to glass for garnish Submitted By :loyalcustomer@ultimate-gourmet.com

Yeast Rolls with Nesselro Topping

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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

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