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Little Bottles of Natural Goodness 

Rosemary Garlic Roasted Potatoes Recipe

Posted on February 25, 2014 by Bickford Flavors

Ingredients:

 

  • 4 lbs new potatoes, scrubbed and halved
  • 1 tsp. Bickford’s Garlic Flavor
  • 1 tsp. Bickford’s Rosemary Flavor
  • ¼ cup olive oil
  • Kosher salt and pepper to taste


Directions:

 

Preheat oven to 400°F. In a large bowl, toss new potatoes and Bickford’s Garlic Flavor with Bickford’s Rosemary Flavor. Toss with olive oil to coat lightly, add salt and pepper to taste. Lightly oil a sheet pan and spread potatoes out into one layer, cut side down. Roast for 30 to 45 minutes or until golden brown and tender. Remove from oven and let cool for 20 minutes before removing with a spatula. Serve hot or cold.

 

Image Source (Flickr)

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Fettuccine Alfredo Recipe

Posted on February 25, 2014 by Bickford Flavors

Ingredients:

 

  • 8 oz fettuccine, uncooked
  • 1¼ cups fat-free reduced-sodium chicken broth
  • 4 tsp flour
  • 1/3 cup light cream cheese spread
  • 3 tbsp 100% grated parmesan cheese, divided
  • ⅛ tsp Bickford Nutmeg Flavor
  • ⅛ tsp Bickford Garlic Flavor
  • 2 tbsp chopped fresh parsley

 

Directions:

 

Cook pasta as directed on package.  Combine broth and flour in medium saucepan.  Stir in cream cheese spread and cook 2 minutes stirring constantly until mixture boils and toss pasta with sauce, 2 tbsp of the Parmesan cheese, Bickford Nutmeg Flavor and Bickford Garlic Flavor.  Sprinkle with remaining 1 tbsp Parmesan cheese and the parsley.  Season to taste with black pepper.

Image Source: (Flickr)

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Carrot Filled Zucchini Ring Recipe

Posted on February 25, 2014 by Bickford Flavors

Ingredients:



  • 3 cups cooked zucchini, drained and mashed
  • 1 tsp salt
  • ½ tsp marjoram
  • 3 eggs, beaten
  • ½ cup buttered dry bread crumbs
  • Sautéed or braised buttered carrots 
  • ⅛ tsp Bickford Walnut Flavor

Directions:


Heat oven to 350 degrees. Butter or spray 1½ quart ring mold generously.  Mix zucchini, salt, marjoram, Bickford Flavors Walnut Flavor carrots and eggs together. Sprinkle bread crumbs evenly on inside of buttered mold. Spoon in zucchini mixture.  Set mold in shallow pan of boiling water that comes up the side about 2 inches. Bake in pre-heated oven 35 to 45 minutes or until firm.

Let rest several minutes, then turn out onto platter and fill with favorite vegetable or quartered braised redskin potatoes.

 

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Pear Salad with Black Raspberry Creamy Dressing Recipe

Posted on February 25, 2014 by Bickford Flavors

Ingredients:



  • ¾ cup sour cream
  • ¼ cup seedless black raspberry preserves
  • 3 tbsp red wine vinegar
  • ½ tsp Dijon mustard
  • 4 firm, ripe pears
  • 2 tbsp Bickford Lemon Flavor
  • 6-8 cups fresh salad greens
  • ½ cup parmesan cheese, grated
  • 6 slices bacon, cooked and crumbled
  • ½ cup fresh raspberries
  • 1 tsp Bickford Raspberry Flavor

Directions:


Whisk together sour cream, raspberry preserves, wine vinegar, Bickford raspberry flavor and mustard. Set dressing aside.

Peel, core and quarter pears, then brush with Bickford Lemon Flavor. Arrange greens on 4 plates. Arrange pear quarters over lettuce. Drizzle with dressing and sprinkle with cheese, bacon and raspberries.

Drizzle Bickford Raspberry Flavor over pears

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Corn Pudding Recipe

Posted on February 19, 2014 by Bickford Flavors

Ingredients:

 

  • 3 eggs, lightly beaten
  • ½ cup sugar
  • 4 tbsp cornstarch
  • 1 15-ounce can creamed corn
  • 1 cup corn kernels (fresh, frozen or canned)
  • salt and pepper
  • 1 13-ounce can evaporated skim milk
  • 1 tsp Bickford Butter Flavor
  • butter
  • 1/2  tsp Bickford Nutmeg Flavor

Directions:

Slowly add eggs to the sugar mixed with cornstarch. Mix in creamed corn and corn kernels. Season with salt and pepper. Stir in evaporated milk and Bickford Butter Flavor and pour into a greased 2-quart baking dish.  The mixture is runny. Top with thin slices of butter and sprinkle BickfordNutmeg Flavor over the top.  Bake at 350° F about one hour or until center is firm. Serves 6 to 8.

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