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RECIPES
New and exciting recipes will be
added to the website soon.
Email us with your seasonal
recipes made from our produce or
our Rattlesnake HIll Farm garlic
products and we will add them to
our website!
MEATY DISHES
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Baked Pork Tenderloin
with lima beans
1 peppercorn pork
tenderloin
(or 4 pork chops
seasoned with cracked
pepper)
3 tbsp olive oil
1 quart of fresh or
frozen lima beans
1 medium onion thinly
sliced
1 red bell pepper thinly
sliced
1 cup chicken broth
½ cup Rattlesnake Hill
Farm garlic jelly
1 tbsp dijon mustard
Preheat oven to 350.
Brown tenderloin on all
sides in a little olive
oil in an ovenproof deep
skillet or dutch oven.
Remove from skillet and
set aside. Saute onion
and bell pepper in
remaining oil in skillet
until limp. Pour in
chicken broth, garlic
jelly and Dijon
mustard. Bring to a
boil and add limas.
Cover and simmer for
about 10-15 minute.
Return tenderloin to
skill. Cover with foil.
Bake for 30 minutes.
Uncover and bake another
20-30 minutes until
beans are tender and
pork is cooked through.
Serves 4. |
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SWEET-AND-SOUR
PORK
4 Tbsp flour
1 tsp salt & red pepper
¼ tsp each of
Italian Blend & cumin
4-pork chops
1 cup unsweetened pineapple juice
¼ cup
Garlic Jelly
1 Tbsp each prepared mustard Worcester sauce &balsamic vinegar
In a small bowl, combine first 5 ingredients. Add pork & toss well.
On lightly greased skillet, over high heat, add chops & sauté until brown on both sides, turning often.
In a small bowl, mix next 5 ingredients & stir. Pour into skillet & reduce heat to medium. Cook & stir for 10 minutes or until sauce thickens.
Serve over pasta or rice. |
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SEAFOOD DISHES |
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Janet Jordan's Garlic
Shrimp
Broil defrosted shrimp
on a piece of foil until
almost done Brush on
Garlic Jelly or Bourbon
Garlic Sauce until the
shrimp lies in a small
pool of the jelly or
sauce Finish cooking
shrimp Tent the foil and
pour everything over
lettuce or pasta.
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SALMON MARINADE
1 part bourbon garlic
sauce
2 parts low-sodium soy
sauce
dash of hot sauce (to
taste)
dash of Worcestershire
sauce (to taste)
fresh lemon juice
fresh black pepper to
taste
1-2 tablespoons water to
desired thickness
pour over salmon filet
and refrigerate for 30
minutes to 1 hour
bake or grill to
doneness
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Asian Salmon Strips with
Greens and Scallions
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Ingredients
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2 Tbsp rice vinegar
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1 Tbsp ginger root,
fresh, peeled and grated
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1 Tbsp low-sodium soy
sauce |
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1 Tbsp Rattlesnake Hill
Farm Garlic Sauce or
Jelly |
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2 tsp dark sesame oil
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1 pound(s) uncooked
salmon fillet(s), with
or without skin,
skinless, cut crosswise
into 8 strips
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8 oz greens
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2 medium uncooked
scallion(s), (white and
light green portion
only), sliced
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1 Tbsp sesame seeds
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Instructions
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Combine the vinegar,
ginger, soy sauce,
Rattlesnake Hill Farm Garlic
Sauce or Jelly, and 1
teaspoon of the oil in a
large bowl; transfer 2
tablespoons of the mixture
to a medium bowl. Add the
salmon to the mixture in the
medium bowl; toss to coat.
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Heat the remaining 1
teaspoon oil in a large
nonstick skillet over
medium-high heat. Add the
salmon and cook until
lightly browned on the
outside and opaque in the
center, about 2 minutes on
each side.
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Add the greens to the
remaining vinegar mixture in
the large bowl; toss to
coat. Arrange the watercress
on 4 plates. Top each with 2
of the salmon strips, then
sprinkle with the scallions
and sesame seeds. Yields 1
cup salad and 2 salmon
strips per serving.
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VEGETARIAN DISHES |
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Sweet
Potato Ginger Soup
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3 large uncooked sweet potatoes,
peeled, and diced
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1 Tbsp salted butter, melted
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2 Tbsp Rattlesnake Hill Farm
Garlic Sauce or Jelly
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1 Tbsp corn oil |
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1 large uncooked onion(s),
sliced |
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1/8 piece(s) ginger root,
(1-inch) peeled and finely
chopped |
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4 cup(s) fat-free skim milk
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1 1/2 Tbsp fresh lime juice, or
to taste |
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1/8 tsp table salt, or to taste
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1/8 tsp black pepper, or to
taste |
Instructions
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Preheat oven to 400°F.
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In a roasting pan, toss
potatoes with butter and Rattlesnake
Hill Farm Garlic sauce or jelly;
roast until soft and golden in
color, about 15 minutes.
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In a large pot, heat oil
over medium heat. Add onions and
ginger; sauté until soft and
translucent, about 8 to 10 minutes.
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Add potatoes and milk to
pot; bring to a boil over
medium-high heat. Reduce heat to low
and simmer, about 8 minutes.
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Remove soup from heat, blend
thoroughly in an electric blender
and pass through a sieve (or blend
in pot using an immersion blender).
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Before serving, season to
taste with lime juice, salt and
pepper. Yields about 1 cup per
serving.
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Malaysian Tofu, Cucumber, and Peanut
Salad
Ingredients
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3/4 pound(s) low-fat tofu, firm
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2 tsp dark sesame oil
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1 Tbsp ginger root, fresh,
peeled and minced
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2 clove(s) (medium) garlic
clove(s), minced |
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1 medium cucumber(s), peeled,
seeded, and sliced
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1 medium sweet red pepper(s),
seeded and thinly sliced
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1 cup(s) shredded carrot(s)
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2 medium uncooked scallion(s),
finely chopped |
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3 Tbsp Rattlesnake Hill Farm
Garlic Sauce or Jelly
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2 Tbsp rice vinegar
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2 Tbsp fish sauce, (nam pla)
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2 Tbsp cilantro, fresh, chopped
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1/2 oz peanuts, dry-roasted,
salted, chopped |
Instructions
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Wrap the tofu in paper
towels and place on a plate. Top
with a heavy saucepan and let it
stand for 20 minutes to press out
the excess liquid. Cut the tofu into
1⁄2-inch cubes.
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Meanwhile, heat 1 teaspoon
of the oil in a large nonstick
skillet over medium-high heat. Add
the ginger and garlic; cook,
stirring, until fragrant, about 30
seconds. Add the tofu and cook,
turning occasionally, until browned,
3–4 minutes. Transfer to a large
bowl.
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Add the cucumber, bell
pepper, carrots, scallions,
Rattlesnake Hill Farm Garlic Sauce
or Jelly, vinegar, fish sauce,
cilantro, and the remaining 1
teaspoon oil to the browned tofu;
toss well. Serve at once, sprinkled
with the peanuts. Yields generous 2
cups tofu mixture and 1 tablespoon
peanuts per serving.
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Marinated Portobello Feta Salad
Ingredients
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2 Tbsp Elisabeth’s Sweet Mustard
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1/2 Tbsp maple syrup
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1 Tbsp basil, chopped, or any
other herbs you have on hand
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1 Tbsp uncooked shallot(s),
chopped |
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2 tsp red wine vinegar
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2 tsp olive oil |
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1/2 tsp table salt
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1 1/2 pound(s) portobello
mushroom(s), stems removed
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8 cup(s) fresh mixed baby greens
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1/2 cup(s) feta cheese, crumbled
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Instructions
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Preheat broiler.
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In a food processor, combine
Elisabeth’s Sweet Garlic Mustard,
maple syrup, basil, shallots,
vinegar, oil and salt; process until
smooth.
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Place mushrooms in a baking
pan, stem-side up; pour dressing
over mushrooms and spread dressing
with your hands. Broil mushrooms,
flipping once, until tender, about 6
to 8 minutes; remove from oven and
thinly slice.
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Place 2 cups of baby greens
on each of 4 plates; top with 1/4 of
mushrooms and 2 tablespoons of
cheese. Yields 1 salad per serving.
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RATTLESNAKEHILL CABBAGE
1 Tbsp. Butter
1 small head red cabbage, shredded
1 small onion, thinly sliced & separated
1 tsp. caraway seed
¼ tsp. each salt & white pepper
½ cup
Garlic Jelly,
¼ cup balsamic vinegar
Melt butter in a 5-qt. Dutch oven over high heat. Add cabbage and onion; cover and cook for 10 minutes, stirring often. Uncover & add caraway seed, salt & pepper, cook for 5 min. Remove from heat. In a small bowl, combine
GARLIC JELLY and vinegar; stir until dissolved, then add to cabbage & mix.
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Chutney
½ diced onion
2 TBSP olive oil
½ tsp. red pepper
2 cups winter squash or sweet potatoes, peeled & cubed into small pieces
2 TBSP diced dried cranberries
¼ cup garlic jelly or garlic bourbon garlic sauce
¼ cup apple cider vinegar
Saute onion in olive oil, add rest of ingredients and simmer until the winter squash/sweet potatoes are soft. Serve hot or cold.
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CREAM OF GARLIC AND MUSHROOM SOUP Serves 3-4
Ingredients:
3 heads garlic
4 cups button mushrooms, halved
3 Tbsp butter
1 tsp thyme
4 Tbsp flour
3/4 cup chicken or vegetable stock
3/4 cup milk
1/3 cup light cream
Salt & pepper
Chopped parsley & thinly sliced mushrooms for garnish
Separate garlic cloves and cook in pan until soft. Peel.
Sweat mushrooms in butter for 5 min., lift out of pan and keep to one side.
Add garlic, thyme & flour to mushroom & butter juice.
Cook for several minutes then turn up heat and add stock & milk slowly.
Simmer for 10 minutes.
Add mushrooms & heat through.
Remove from heat and stir in cream.
Garnish with parsley & chopped mushrooms.
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DIPS AND DRESSINGS |
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OUR BEST SALAD DRESSING
Combine in a jar: ¼ cup each grain mustard., olive oil, lemon juice and
Garlic Jelly.
Cover and shake. This will last up to 2 weeks in your refrigerator. It also makes a great marinade.
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BUTTERMILK DRESSING
1 1/2 cup buttermilk
1 Tbsp ea.
Garlic Jelly, olive oil & lemon juice
½ Tsp. salt
Combine all ingredients in a small bowl and mix well. Store in a tightly covered container and refrigerate.
This is a great dressing for salads, and marinades.
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GREAT GARLIC DIP
1 tub soft cream cheese
1 tbsp milk
3 tbsp
Garlic Jelly
Put in a blender on high until smooth.
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Garlic Marinade
3/4 cup olive oil
1 tsp salt
3 cloves garlic, crushed
1 tsp oregano
1 tsp pepper
1 tsp Worcestershire sauce
1/4 cup wine vinegar Mix all ingredients well in a jar. Store in the refrigerator.
VARIATION #1: for a real BBQ flavor, mix in 1/4 cup ketchup and 1/4 cup soy sauce
VARIATION #2: For a sweeter marinade, add 1/4 cup of Elisabeth's Sweet Garlic Mustard
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ROASTED GARLIC SAUCE
2 bulbs garlic
1/4 cup balsamic vinegar
1 TBSP olive oil
1 TBSP Dijon mustard
1/4 cup fresh lemon juice
1 cup olive oil Slice the bulbs of garlic in half. Place them, cut side down, in the tablespoon of olive oil in a pie pan. Bale at 350 fro 25 minutes. Remove from oven & allow to cool. Place lemon juice, vinegar, mustard & a pinch of slat & pepper in a food processor. Peel garlic & add. Process until smooth. Slowly add cup of olive oil. Cover & refrigerate for up to a week.
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