VELVET GOURMET
| Tim's (ALMOST FAMOUS) Fresh Onion Chip Dip: 16oz. Sour Cream (I prefer Old Fashion rather then Cultured) 1/2 Package Hidden Valley Ranch Dip mix 2oz. Bacon Bits 1/2 Cup Diced Green Peppers 1/2 Cup Diced Onions 1/2 tspn Savory 1/2 tspn Dill Weed 1 Heaping Tblspn Fresh Minced Garlic 1/4 tspn Salt 1/4 tspn White Ground Pepper Blend all Ingredients together throughly chill for 2 hrs. before serving to allow flavors to blend together. Warning: This Chip Dip may be Addictive, DO NOT LEAVE UNATTENDED WITH A ROOM FULL OF PEOPLE AND A BAG OF CHIPS! As Always, Enjoy! |
| Grandma's Old Fashion Potato Salad (revised: 3rd Generation) Tim's Gourmet Potato Salad: 6 Medium potatoes 6 Eggs 4 Tablespoons Mayonnaise(I like Hellmans or Best Foods) 1/4 Cup Diced Onions !/4 Cup Diced Green Peppers (optional) 1/4 Cup Sliced Black Olives 2 Tablespoons Tim's "VELVET GOURMET" Honey Mustard (if you would like a little more zing use Tim's "VELVET GOURMET" Horseradish Mustard 1/2 Teaspoon White Vinegar or 1/2 Teaspoon Olive Juice from the canned Olives Peel cut potatoes into 1" squares, boil potatoes and eggs together for 5 mins.(at rolling boil) turn off heat and let sit till cool. Peel eggs and dice, place mixture of Potatoes and Eggs into a medium to large mixing bowl. Add Mayo to mixture (if 4 Tablespoons are not enough add until Mixture is to desired consistency). Add Onions, Olives, Tim's "VELVET GOURMET" Honey Mustard,Vinegar or Olive Juice. Stir ingredients together. Salt and Pepper to taste. For a bit of color sprinkle top with Paprika. Place in fridge and let cool for 1-2 hours.(covered) Eat and enjoy! |
| Is it a pizza or a dip? I found this one in a book from Basic Cigarettes!!! (No Pic Though) Tasty Italian Pizza dip: 16oz. softened cream cheese mixed with 1 teaspoon Italian dressing & 1/4 teaspoon garlic powder 1/2 C pizza sauce 1/2 C green bell pepper 1/4 C onion diced 1/2 C diced pepperoni 1 C shredded four-cheese pizza blend 2 Tablespoons grated Romano or Parmesan cheese 1/4 C ripe olives or pimento stuffed, sliced Heat oven to 425 F. Spread cream cheese evenly over the bottom of a 1-quart shallow baking dish or 9-inch pie pan; layer the remaining ingredients evenly in order listed. Bake 15 mins., until cheese is bubbly and dip is heated through Serve hot with you favorite dippers, chips tostidos ect.... This is a great dip to make up for a snack while watching the game or a race.... |
| This is an Easy but GOOD Snack! 1 lb. Bag Of Hormel Meatballs (or you can make your own) Place one layer deep into a Casserole Dish Pour "VELVET GOURMET" Garlic or Hickory BBQ Sauce over the Meatballs Take a fork and rotate each Meatball so it is covered with BBQ Sauce Heat Oven to 350 place into the oven and Cook for 30 minutes so Sauce is thick and meatballs are warmed completely through. Great for a Meatball Sandwich or set them on the table with some tooth picks and watch them disappear! I originally made them with Hickory but now I make them with Garlic. They are good either way. As Always, Enjoy |
| Tim's VELVET GOURMET MAC Salad 6 Eggs 2 Cups Macaroni 4 Tablespoons Mayonnaise(I like Hellmans or Best Foods) 1/4 Cup Diced Onions 1/4 Cup Sliced Green Stuffed Olives 2 Tablespoons Tim's "VELVET GOURMET" Honey Mustard (if you would like a little more zing use Tim's "VELVET GOURMET" Horseradish Mustard. 1/2 Teaspoon White Vinegar or 1/2 Teaspoon Olive Juice from the canned Olives Boil macaroni and eggs together for 5 mins. (at rolling boil) turn off heat and let sit till cool.(El Dante') Peel eggs and dice, place mixture of Macaroni and Eggs into a medium to large mixing bowl. Add Mayo to mixture (if 4 Tablespoons are not enough add until Mixture is to desired consistency). Add Onions, Olives, Tim's "VELVET GOURMET" Honey Mustard,Vinegar or Olive Juice. Stir ingredients together. Salt and Pepper to taste. For a bit of color sprinkle top with Paprika. Place in fridge and let cool for 1-2 hours.(covered) Eat and enjoy! |
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| EASY BAKE SWEET AND SOUR MEATBALLS 1, 12oz. Jar Chili Sauce 1, 12 Jar Grape Jelly 1 Lb. Precooked Meat Balls Pour Chili Sauce and Grape Jelly into a Large Casserole Dish Mix together with a Wisk or a Fork until Blended. Layer meatballs, Spoon mixture over Meatballs untill evenly coated. Bake at 250-300 45 mins. Put out the tooth picks or Cocktail Forks. Makes a great Snack for any event or get together. You can also Pour the Mixture over Cooked Rice as a Spicy Side Dish. |
| Layered Bean Dip; Heat 1 large can or 2 small cans of Refried Beans add 2 heaping Tspns Sour Cream and 2 Tspns Hot salsa (of course I use Velvet Gourmet Western Blaze). Spread bean Dip out into a large Casserole dish and let cool. Cover with sour cream like frosting a cake. Cover sour cream with your favorite salsa. Sprinkle Sharp Cheddar cheese over salsa. Cover with shredded lettuce, tomatoes, and sliced black olives. For a zesty flavor use fresh guacamole dip instead of sour cream. Serve with tostidos or your favorite corn chip and stand back, there won't be any left overs. |
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| Any chile-spiced cream cheese can be used to create this easy-to-make spicy snack. 1 cup spicy cream cheese like Pikanter Philadelphia or French Cremeux Mexicano Picante, or make your own by combining regular cream cheese with your favorite hot sauce 1 tomato, finely chopped 1 clove garlic clove, minced 1 teaspoon chipotle powder or Pimenton de la Vera hot Pinch of salt 4 flour tortillas In a bowl, combine the cream cheese, tomato, garlic, chipotle powder and mix well. Spread the mixture on the tortillas like buttering a sandwich, leaving a 1/2 inch border along the edge of the tortillas. Stack 2 tortillas on top of each other and roll up real tight. Repeat with the other two. To keep rolls from falling apart, wrap each one tightly in plastic wrap. Refrigerate for at least 1 hour. Shortly before serving, unwrap rolls. Cut into slices about 1 inch thick. Yield: 4 servings Heat Scale: M |
| Feel Free to Copy my favorite recipes and if like them or have any suggestions I would like to hear from you and Please let me know how you liked them. Any Feedback would be helpful. Contact Us or go to Blog Click here. Thank you for checking us out at Velvet Gourmet. Remember to check out our other pages and Shipping on all orders over $25.00 is FREE! |
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| Classic Deviled Eggs 6 Large eggs Ice Cubes 1 Cup Mayonnaise 1 Cup Digon Mustard or Velvet Gourmet Horseradish Mustard 1/4 tsp Cayenne Pepper (optional) 1 tsp lemon juice Salt and Ground Black Pepper to taste Paprika to garnish Place the egg in a large saucepan, then add enough cold water to cover the eggs by at least 1". Set over high heat until the water just comes to a rolling boil. Immediately remove the pan from heat, cover and let sit 15 min. While the eggs rest, fill a large bowl with cod water and ice. When the eggs are ready, use a slotted spoon to carefully transfer the eggs to the ice water and let stand 5 min. One at a time, Gently roll the eggs across the table, applying light pressure to evenly crack the shells. The eggs may be lightly tapped with the underside of a spoon. Starting at the larger end, peel each egg. If the sell sticks, hold the egg under cold running water while peeling. Wipe off any remaining shell using a wet paper towel, or run them under cool water. Dip a paring knife with in cool water. Cut one egg in half, lengthwise. Wipe the knife clean, then dip the blade in water and cut the next egg. Carefully remove the yolks from each egg half, and place them in a wire mesh strainer set over a medium bowl. As needed use a wet paper towel to wipe cean the eggs whites. Thy also may be gently rinsed under cool water Set aside the egg whites. using the underside of a spoon, press the yolks through the strainer. Add mayonnaise, mustard, cayenne and lemon juice to the yolks and mix until smooth and thick. Season with salt, pepper and cayenne pepper. Use a rubber spatula to transfer the mixture to a pastry bag fitted with a 1/4'' star shaped tip or a sandwich baggie with a hole cut at the bottom corner. Refrigerate the bag for about 20 to 30 min. or until chilled. When ready to serve, arrange the egg whites on a platter. If using a flat platter, the rounded bottom of each egg white may be trimmed flat with a paring knife to help the eggs sit flat. Pipe the yolk mixture into each egg white, mounding it about 1/2'' above the top of the egg. Sprinkle lightly with paprika. **Not our original recipe as copied from the Detroit Free Press |
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| Velvet Gourmet's Spicy Chili Recipe Brown and Drain 2#'s Ground Beef Add 1 Package Goya Seasoning 2-15oz. Cans Mexican Style Hot Chili Beans (Do not drain) 2-15oz. Cans Red Kidney Beans (Do not drain) 1-15oz. Can White Kidney Beans (Do not drain) 1-12oz Can Red Gold Hot diced Tomatoes and Chili's 3-14.5oz Cans Stewed Tomatoes 2-14.5oz. Cans Tomatoe Puree' 1-Medium Onion Diced 1-Large Green Pepper Diced 3 FRESH Jalepenos Diced (Optional, If you DARE) 1 TB Parsley 2 TBS Chili Powder or More to Taste 1 Heaping TBS Fresh Garlic 1 TBS Black Pepper Salt to Taste Bring Ingredients to Boil then Simmer for approx 4 Hrs stirring occasionally GET OUT A BOX OF CRACKERS and ENJOY! Serves about 10 to 15 Bowls VERY, TASTY |
| Velvet Gourmet West Coast Style Nachos Brown, Drain and Season 2#'s Ground Beef 1 Package of your Favorite Taco Seasoning Set aside and let cool Preheat oven to 350-400 Large Bag of your favorite Tortilla Chips 1# Shredded Sharp Cheddar Cheese While Meat is cooling line a Cookie Sheet with foil Place cooled meat in center of Cookie sheet as in Photo's Place Tortilla Chips on each side of meat as shown in Photo's Sprinkle shredded cheese over meat and chips Bake at 350 degrees until cheese is melted Approx. 10 to 15 Mins. Serve with Guacamole, Refried bean Dip, (Recipe for Bean Dip to come), Sour Cream, Velvet Gourmet Western Blaze Salsa, Add your own Condiment and DEVOUR!!! BETTER HAVE LOTS OF SPOONS ON HAND!!! |
| Jimmy Buffet's Margaritaville Oyster Stew 24 oysters, shucked & drained (liquid reserved) 2 T butter 6 c milk Salt & pepper, to taste In your pot, heat the reserved oyster liquid and bring to a simmer. Add the oysters and cook just until the edges begin to curl. Remove and reserve the oysters on a warm plate. Add to the saucepan the butter and milk, then bring to the simmer for 5 minutes. Stir, taste, and adjust the seasonings with salt & pepper. Return the oysters to the pot and simmer for 3 more minutes. Ladle into individual heated bowls. |
| It is an Honor to Feature this Jimmy Buffet Recipe on Velvet Gourmet |
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| Tasty Tips As you know, there's nothing average about La Cense Beef. Like all grass-fed meat, La Cense Beef cooks differently from the grain-fed beef found in most supermarkets and butchers. This guide will help you get the tastiest results – every time! Keep It Frozen! Keep your La Cense Beef frozen until you're ready to use it. Then thaw it completely before cooking. To defrost, we recommend placing each individual vacuum-packed cut in the refrigerator overnight. If you're in a rush, you can also defrost in a bowl of cool water. Never use warm water. Less (Heat) Is More (Flavor) Because La Cense Beef is lean, lightly marbled and lower in fat than conventional grain-fed beef, its flavor is accentuated by cooking at a slightly lower temperature and for slightly less time. So, unless a recipe specifies grass-fed beef, reduce the temperature in the recipe by 50° when cooking with La Cense Beef. Even at the lower temperature, cooking time for grass-fed beef will be about 30% to 50% less than for conventional beef. How Do You Like It? Rare? Medium? It's up to you. Whatever you choose, here's a handy list of recommended final temperatures for every shade of "done": Cooking Guide Thermometer Use a digital meat thermometer to get the most accurate reading. And keep in mind, to achieve the desired temperature, remove beef from the heat source when it's 5° to 10° shy of your target temperature – the residual heat will finish cooking the meat in about five to ten minutes. Then you can dig in! For Gourmet Grilling If you choose to grill our beef, here are a few tips to help you reach grilling Nirvana: * Keep basting – To add moisture, baste our beef with a tasty marinade throughout the grilling process. * No forks – Use tongs to turn your masterpiece; a fork punches holes in the meat and allows the natural juices to escape, causing it to lose some flavor. * Keep a lid on it – To ensure that our beef cooks evenly, leave the lid down on the grill. And, if you can, resist checking every 20 seconds ;–). Start Steaks at Room Temp Steaks should be at room temperature before you start cooking. That way they spend less time in the pan getting to temperature. It's a gentler method of cooking and will deliver juicier meat to your plate. Don't Play with Burgers Don't press and pat the burgers with a spatula. This squeezes the delicious fat out, but doesn't make them cook any faster. Spatulas are just for flipping! Cook. Rest. Slice. Let your beef rest at least 10 minutes before slicing. This allows time for the juices to circulate back into the meat. Slicing before it has properly rested sends the juices dribbling onto the cutting board. And that's not where we really want them! |
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