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Little Bottles of Natural Goodness 
 

Italian Pasta Salad

Posted on July 21, 2017 by Bickford Flavors

Featuring Bickford Garlic Flavor, this bright and delicious pasta salad is a crowd pleaser and can be made in advance to make a gathering that much more enjoyable!

Ingredients

For Dressing:
  • ¾ cup olive oil
  • ¼ cup red wine vinegar
  • 1 TBSP Bickford Garlic Flavor
  • 2 tsp TBSP Italian Seasoning
  • 1 tsp salt
  • ½ tsp black pepper
  • 3 TBSP grated Parmesan cheese (optional)

For Salad:

  • 1 (16 oz) package rotini or penne pasta
  • 1 package grape or cherry tomatoes, halved
  • 1 yellow bell pepper, chopped
  • 1 red onion, chopped
  • 1 large cucumber, cut lengthwise twice then sliced
  • 1 cup broccoli florets
  • 1 cup black olives, pitted and sliced

 

Instructions

  1. Cook pasta according to package instructions
  2. Add all ingredients except dressing to a serving bowl and toss to combine.
  3. Add dressing ingredients to a shaker jar or cruet and mix.
  4. If serving immediately, add dressing and toss to coat. If serving later, add dressing just before serving.

 

Photo by jeffreyw - Mmm... Pasta salad with olives and caper berriesUploaded by Fæ, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=23120515

 

 

 

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Garlic Mushroom Casserole Recipe

Posted on October 01, 2014 by Bickford Flavors

Ingredients:

 

  • 16 large mushrooms
  • ½ lb small mushrooms
  • 1 tsp Bickford Garlic Flavor
  • 1 cup chopped almonds
  • ½ lb butter
  • 1 lb ground beef
  • 2 cups seasoned bread crumbs
  • 1 cup grated Swiss or Mozzarella cheese
  • ½ cup grated Parmesan cheese
  • ⅛ tsp Bickford Almond Flavor

 

Directions:

Trim large mushrooms; discard ends.  Remove stems and chop small mushrooms.  Saute Bickford Garlic Flavor, chopped mushrooms and almonds in half the butter until well done.  Add beef and cook until done.  Add 1½ cups bread crumbs,  Bickford Almond Flavor and mix thoroughly.  Line bottom of greased casserole with 8 large mushrooms, open side up.  Press sauteed mixture firmly over mushrooms.  Use remaining 8 large mushrooms to cover the sauteed mixture, placed open side down.   Sprinkle with grated Swiss or Mozzarella cheese, remaining  bread crumbs and Parmesan cheese.  Dot with remaining half of butter.  Bake at 350 degrees for 30 minutes or until mushrooms are tender. 

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Coconut Sweet Potato Casserole Recipe

Posted on September 01, 2014 by Bickford Flavors

Ingredients:

 

Directions:

 

 

Heat oven to 350 degrees.  Place sweet potatoes in greased 13x9-inch baking dish  and top with apples.  Mix butter,  salt, Bickford Coconut Flavor and Bickford Apple Flavor, Bickford Maple Flavor and pour over apples.  Sprinkle with flaked coconut, cover and bake 30 minutes.  Uncover, bake 20 to 30 minutes or until apples are tender and coconut is lightly browned.

 

Image Source: Flickr

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Buttered Sugar Snaps & Green Peas Recipe

Posted on August 01, 2014 by Bickford Flavors

Ingredients:

 

  • 1 lb Sugar snap peas, trimmed
  • 1 box (10 oz) frozen petite green peas
  • 2 tbsp butter
  • ¼ tsp salt
  • ⅛ tsp pepper
  • ⅛ tsp Bickford Almond Flavor

 

Directions:

 

 

Bring a large skillet half full of lightly salted water to a boil.  Add snap peas and green peas.   Return to boil and boil 1 minute or until snap peas are crisp-tender.  Drain and rinse with cold water.  Melt butter in same skillet.  Add snap peas, green peas, salt and pepper.  Cook over medium-high heat, stirring, until hot.  Add Bickford Almond Flavor.  Remove to serving bowl, sprinkle with mint and Bickford Mint Flavor if desired.

 

 

 

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Stuffed Zucchini Recipe

Posted on February 25, 2014 by Bickford Flavors

Ingredients:



  • 4 medium zucchini (6 to 8 ozs each) halved lengthwise
  • 1 tbsp olive oil
  • ⅛ tsp Bickford Garlic Flavor
  • Ground pepper
  • 1½ cups feta cheese
  • 1 pint grape or cherry tomatoes, halved

 

Directions:

 

Preheat oven to 475°. Using a tablespoon, scoop our zucchini centers to form “canoes” leaving a ¼-inch boarder. Roughly chop centers, set aside.
Arrange zucchini, cut sides down, on a rimmed baking sheet and bake 15 minutes. Remove from oven.  In the meantime, heat oil in a large skillet over medium heat. Add Bickford Garlic Flavor and ½ teaspoon pepper. Cook, stirring until soft, 3-5 minutes. Add chopped zucchini and cook, stirring until most of the liquid has evaporated, about 8 minutes. Remove from heat, let cool slightly. Fold in feta cheese and tomatoes.  Turn hollowed-out zucchini with cut sides up, fill with vegetable-feta mixture and bake until top is lightly browned, about 20 minutes. Lift from baking sheet with wide spatula and serve.

 

Image Source: Flickr

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