Archive for the 'entree' Category

Mom’s Tomato Basil Soup with Mascarpone & Roasted Red Bell Pepper Garnish

Mom’s Tomato Basil Soup is wonderful heated right from the jar, but add a few bells and whistles and you have yourself a culinary masterpiece. This one is fancy enough to serve to company – and no one ever need know it came from a jar!

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Popularity: 5%

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admin on March 3rd 2012 in Pasta Sauces, Soup, Vegetarian, entree

Grilled Halibut with Harvest Peach & Hatch Pepper Sauce

If you’re into healthy, grilled fish is the answer! Mild flavored grilled halibut fillets are complemented with our NEW! Fischer & Wieser Harvest Peach & Hatch Pepper Sauce.

  • 4 teaspoons fresh lemon juice
  • 4 teaspoons olive oil
  • 1/2 teaspoon paprika
  • 1 garlic clove, minced
  • 4 (6-ounce) skinless halibut fillets
  • 3/8 teaspoon salt
  • 3/8 teaspoon freshly ground black pepper
  • Cooking spray
  • ½ cup Harvest Peach & Hatch Pepper Sauce

Prepare grill to medium-high heat. To prepare fish, combine lemon juice, oil, paprika, and minced garlic clove in a large, shallow glass baking dish, stirring with a whisk. Add fish to juice mixture; turn to coat. Cover and let stand 15 minutes. Remove fish from marinade; discard marinade. Sprinkle fish evenly with 3/8 teaspoon salt and black pepper. Place fish on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Serve fish with Harvest Peach & Hatch Pepper Sauce. Serves 4

Popularity: 6%

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admin on January 6th 2012 in Grilling, Seafood, entree

Coconut Shrimp with Mango Ginger Habanero Sauce

This recipe helps you create the most delicious coconut shrimp you’ve ever tasted! Combine it with our Mango Ginger Habanero Sauce and you’ve got a perfect appetizer for your dinner party or tail-gating party—or a fantastic entrée when served with jasmine rice and a green salad! Enjoy!

  • 28 large raw shrimp (about 1 1/2 pounds), deveined and peeled
  • 1/3 cup cornstarch
  • 3/4 teaspoon salt
  • 1/2 to 3/4 teaspoon ground red pepper
  • 3 large egg whites
  • 1 1/2 cups flaked sweetened coconut
  • cooking spray
  • 1/2 to 3/4 cup Mango Ginger Habanero Sauce

*Preheat oven to 400°. To prepare shrimp, rinse in cold water; drain on paper towels until dry. Combine cornstarch, salt, and red pepper in a shallow dish; stir with a whisk. Place the egg whites in a medium bowl, and beat with a mixer at medium-high speed until frothy (about 2 minutes). Place coconut in a shallow dish. Working with one shrimp at a time, dredge in cornstarch mixture. Dip in egg white; dredge in coconut, pressing gently with fingers. Place shrimp on a baking sheet coated with cooking spray. Repeat the procedure with remaining shrimp, cornstarch mixture, egg white, and coconut. Lightly coat shrimp with cooking spray. Bake at 400° for 20 minutes or until shrimp are done, turning after 10 minutes. Serve with Mango Ginger Habanero Sauce spooned over each shrimp. Serves 4-6.

*If you prefer to grill these shrimp, place on pre-heated grill (medium-high) and grill 10 minutes per side, or until shrimp turns pink and coconut is lightly toasted.

Popularity: 5%

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admin on October 31st 2011 in Appetizers, Seafood, entree, shrimp

Chicken Breasts with Whole Lemon & Fig Marmalade

This  flavor combination of figs (so nutritious!) and lemons is so light and delicate, it’s perfect for chicken. With only 2 main ingredients, this recipe couldn’t be easier!  Serve with a tossed salad and a side of rice, and you’ve got dinner!            

Prep Time:  5-10 minutes
Cook Time:  35 minutes

1-1/4 cup Fischer & Wieser Whole Lemon & Fig Marmalade
Non-stick cooking spray
4 boneless, skinless chicken breasts
salt and pepper to taste

Preheat oven to 350°. Spray baking dish with non-stick cooking spray. Arrange chicken breasts in baking dish; spoon Fischer & Wieser Whole Lemon & Fig Marmalade over breasts. Sprinkle with salt and pepper to taste. Bake for 35 minutes, basting frequently with more Fischer & Wieser Whole Lemon & Fig Marmalade.  Remove chicken from baking dish and place on warm platter. Pour cooking juices over chicken as sauce. Garnish with fresh parsley and lemon slices if desired. Serves 4

Popularity: 50%

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admin on September 6th 2011 in Chicken, Figs, entree

Texas Pit BBQ Brisket

This way of preparing brisket is the easiest ever, and produces the best-tasting, most tender Texas brisket you’ll every try!

Marinating Time: 12 hours
Prep Time: 10-15 minutes
Cook Time: 4-6 hours

1 3- 5 pound center cut brisket, trimmed
1 cup Fischer & Wieser All Purpose Vegetable & Meat Marinade
1-1/2 cups Fischer & Wieser Texas Pit BBQ Sauce
1-2 teaspoons fajita seasoning (or salt and pepper)
1 tablespoon flour
1 large onion, sliced
1 large browning bag

Pour ½ cup Fischer & Wieser All Purpose Vegetable & Meat Marinade in shallow casserole dish (13″x9″). Place brisket in dish; pour remainder of Fischer & Wieser All Purpose Vegetable & Meat Marinade over brisket. Cover tightly and place in refrigerator to marinate 12 hours, turning several times as convenient. After marinating, remove brisket from casserole, discard marinade, wash casserole. Set oven at 250° F. Flour large browning bag, place in casserole; pour ½ cup Fischer & Wieser Texas Pit BBQ Sauce into bottom of bag, mixing into flour. Place onion slices on bottom of bag. Set brisket in bag on top of onions. Pour ½ cup more Fischer & Wieser Texas Pit BBQ Sauce over brisket. Sprinkle with fajita seasoning or salt and pepper. Close bag, puncture with a fork as directed on package, place casserole in oven and cook 4-6 hours, or until brisket is very tender when a fork is inserted in thickest part. Slice across the grain; serve hot. Serves 6

Popularity: 4%

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admin on August 19th 2011 in Beef, Grilling, brisket, entree

Grilled Quail with Hibiscus & Ancho Chile Grilling Sauce

*Fischer & Wieser’s Hibiscus & Ancho Chile Grilling Sauce is the perfect complement to the very mild, almost all white meat taste of quail. The sweet tanginess of the hibiscus flower and smokey ancho chile meld perfectly in this tasty entrée.  But if quail aren’t available, you can substitute Cornish Game Hens.

Prep Time:  5 minutes
Grill Time:  15 minutes

2 14-ounce packages quail, dressed with breasts deboned
1-3/4 cups Fischer & Wieser Hibiscus & Ancho Chile Grilling Sauce
1/4 cup melted butter
salt and pepper, as desired

Preheat grill to medium. Rinse quail and pat dry. Place quail on grill on medium heat for about 15 minutes, turning one time and frequently basting alternately with Fischer & Wieser Hibiscus & Ancho Chile Grilling Sauce, then melted butter.  To serve, drizzle the quail with the remainder of  Fischer & Wieser Hibiscus & Ancho Chile Grilling Sauce. Serves 2

*This recipe is also great with Four Star Black Raspberry Chipotle Sauce and Pasilla de Oaxaca Texas Pit BBQ Sauce!

Popularity: 4%

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admin on August 19th 2011 in Grilling, Quail, cornish game hen, entree

Coconut Shrimp with Hatch Chile & Pineapple Salsa

This recipe helps you create the most delicious coconut shrimp you’ve ever tasted! Combine it with our Hatch Chile & Pineapple Salsa, and you’ve got a perfect appetizer for your dinner party or tail-gating party—or a fantastic entrée when served with jasmine rice and a green salad! Enjoy!

Prep Time:  30 minutes
Bake Time:  20 minutes

28 large raw shrimp (about 1 1/2 pounds), deveined and peeled
1/3 cup cornstarch
3/4 teaspoon salt
1/2 to 3/4 teaspoon ground red pepper
3 large egg whites
1 1/2 cups flaked sweetened coconut
cooking spray
1/2 to 3/4 cup Hatch Chile & Pineapple Salsa

*Preheat oven to 400°. To prepare shrimp, rinse  in cold water; drain on paper towels until dry. Combine cornstarch, salt, and red pepper in a shallow dish; stir with a whisk. Place the egg whites in a medium bowl, and beat with a mixer at medium-high speed until frothy (about 2 minutes). Place coconut in a shallow dish. Working with one shrimp at a time, dredge in cornstarch mixture. Dip in egg white; dredge in coconut, pressing gently with fingers. Place shrimp on a baking sheet coated with cooking spray. Repeat the procedure with remaining shrimp, cornstarch mixture, egg white, and coconut. Lightly coat shrimp with cooking spray. Bake at 400° for 20 minutes or until shrimp are done, turning after 10  minutes. Serve with Hatch Chile & Pineapple Salsa spooned over each shrimp. Serves 4-6.

*If you prefer to grill these shrimp, place on pre-heated grill (medium-high) and grill 10 minutes per side, or until shrimp turns pink and coconut is lightly toasted.

This recipe is also fantastic with our Apricot & Orange Marmalade and Red Hot Jalapeno Jelly!

Popularity: 2%

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admin on August 17th 2011 in Appetizers, Salsa Uses, Seafood, entree, shrimp

Sliced Ham with Hatch Chile & Pineapple Salsa

There couldn’t be an easier answer to “What’s for dinner?” than this quick entrée! Just serve with a quick side of buttered pasta and a salad, and you’ve got a great meal.  Enjoy!

Time: 10 minutes
Bake Time:  25- 30 mi

1 tablespoon flour
1 browning bag
1/2 to 3/4 cup Fischer & Wieser Hatch Chile & Pineapple Salsa
1 1-1/2 pound slice center cut ham, 3/4 to 1 inch thick

Heat oven to 350 degrees F. Place flour in browning bag, close top, and shake bag. Place approximately 1/3 cup Fischer & Wieser Hatch Chile & Pineapple Salsa in bag and mix with flour. Place ham slice on top of salsa flour mixture. Pour remainder of Fischer & Wieser Hatch Chile & Pineapple Salsa on top of ham slice. Close bag and puncture holes in the bag with a fork. Place in oven and bake 20-25 minutes, or until ham slice is completely done, slightly browned around edges. Remove ham slice from bag. Pour juices into bowl. Serve with juices from browning bag alongside. Serves 2-4

Popularity: 3%

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anne on August 16th 2011 in Pork, Salsa Uses, entree, ham

Bacon Wrapped Shrimp with Hibiscus & Ancho Chile Grilling Sauce

Nothing could be easier, whether you need an appetizer or entrée! Either grill or place under a broiler—you can have these treats any time of the year! Great for outdoor barbecues, tail-gate parties, holiday entertaining!

Prep Time:  10-15 minutes
Bake/Grill Time:  5 minutes/side

20 large shrimp, raw, deveined & peeled
3/4 to 1 cup Fischer & Wieser Hibiscus & Ancho Chile Grilling Sauce
10 slices bacon, cut in half
1/2 teaspoon salt
1/4 teaspoon pepper
toothpicks soaked in water at least 15 minutes

Preheat oven to broil, or a grill to medium-high. Wash and pat shrimp dry. Place in shallow bowl; cover with Fischer & Wieser Hibiscus & Ancho Chile Grilling Sauce and stir to coat. Sprinkle with salt and pepper. Wrap each with a bacon strip and secure with soaked toothpicks. If broiling, place on cookie sheet, place under broiler 5 minutes; turn, broil another 5 minutes until bacon is crispy and done. If grilling, place on grill and turn after 5 minutes; grill until bacon is crispy and done.  Serve with additional Fischer & Wieser Hibiscus & Ancho Chile Grilling Sauce. Serves 10-12 as appetizers, or 4 as entrée.

Popularity: 2%

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anne on August 16th 2011 in Appetizers, Grilling, Pork, Seafood, entree