Cuizina Family Favorites | Delicious Recipes
Easy Recipes, that will make your taste buds go YUM!..
Delicious Dinner Recipes. Spark your imagination and your taste buds with these inspirational recipes from Cuizina Family Favorites and our inhouse chefs delicious mouth-watering meals for your pleasure featuring; black bean soup, fire roasted tomato and chicken with penne pasta, chicken and mushroom stroganoff, Gemelli with italian sausage, roasted onion and wild mushroom tart, steam clam embellishment, wild mushroom and brie risotto with brandi. Need ideas for dinner tonight? Scroll down to check out our recipe ideas, you won't be disappointed.
Ready to Use, Heat and Serve, Flash Frozen, All Natural, No MSG, Fresh Wholesome Ingredients, Locally Owned.
• No MSG • Ready to Use • Artisan • Rapid Chill • Heat and Serve
• Fresh Wholesome Ingredients • Made in the Great Pacific Northwest
Black Bean Breakfast Burrito
Ingredients: 48 eggs, whisked 1 ½ cup onion diced 1 cup red pepper diced 1 cup green pepper diced 1 lb bacon, pre- cooked, diced ½ cup green onion 3 cups tomato fresh chopped ½ cup cilantro fresh chopped (reserve sprig for garnishment) 4 avocado fresh sliced 32 OZ Cuizina Family Favorites Black Bean Fiesta Soup, Reduce by 1/3 2 cups monterey jack cheese 1 cup cheddar cheese 24 tortilla shells, halve, and grill 1 tsp cream 1 tsp salt ½ tsp black pepper 1 cup salsa 2 tblsp canola oil 1 cup sour cream.
Directions: Saute onions, peppers, and bacon until vegetables are cooked thoroughly. Add eggs with cream, cook until done. Add salt and pepper. Reduce Cuizina Black Bean Fiesta Soup by 1/3 and hold. Form tortilla shells in triangle, grill and arrange in oval shape on platter. Arrange avocado slices on top, lay mound of eggs in center. Top with Cuizina Fiesta Black Bean Soup and then cheeses. Garnish with fresh chopped tomato on top of avocado and shells. Top with cheeses, green onion, and cilantro. Reserve leaves for end of platter. Lightly drizzle sour cream on top. Serves 12
Chicken and Mushroom Stroganoff
Ingredients: 10 oz. julienne chicken breast 1 tblsp. canola oil 3oz diced onion 1 tsp fresh thyme 2 tsp garlic chopped 1 cup ¼'d button mushroom ¼ cup Cabernet wine 16 oz Cuizina Mushroom Bisque Soup 1 tsp. worcestershire sauce 16oz cooked ribbon noodles ¼ cup Sour cream 2 tblsp. chopped parsley.
Directions: Sauté chicken in canola oil and add onion, mushroom, thyme and garlic. Deglaze with cabernet and reduce by ¼, add worcestershire sauce and Cuizina Family Favorites Mushroom Bisque. Heat thoroughly. Add noodles and bring up to temperature, add sour cream and chopped parsley finish under slow heat. Serves 6 Prep Time: 15 minutes.
Fire Roasted Tomato and Roasted Chicken Penne
Ingredients: 1 lb. cooked penne pasta 5 oz. chopped onion 1 tbsp. garlic chopped ¼ cup sweet basil chiffonade 1 cup Cabernet Sauvignon 1 each of red, yellow and red pepper in strips (roasted) 8 oz garlic chicken strips 4 oz grated parmesan 24 oz Cuizina Fire Roasted Tomato Basil Soup.
Directions: Sauté onion, garlic and pre-roasted pepper medley, add sweet basil and chicken. Deglaze with Wine, reduce by ¼. Add Cuizina Fire Roasted Tomato Basil Soup along with cooked penne, heat thoroughly, plate and top with parmesan. Reserve basil leaf along with roasted peppers for garnishment. Serves 7 Prep Time: 15 minutes.
Gemelli with Italian Sausage, Cabrenet, Thai Sweet Chile, and Fire Roasted Tomato
Ingredients: 1 lb gemelli cooked ¼ cup olive oil ½ cup onion chopped 6 garlic cloves minced ½ lb ¼" mushrooms ½ cup Italian parsley chopped ¼ cup sweet basil chiffonade 1 cup diced tomato fresh 1 cup cabernet 1 lb spicy Italian sausage ½ cup thai sweet chili ½ cup cilantro chopped 24 oz Cuizina Family Favorites Fire Roasted Tomato Basil Soup.
Directions: Sauté sausage in olive oil until thoroughly cooked. Add garlic, onion, mushrooms and continue sautéing until vegetables are cooked ¼ of the way. Deglaze with cabernet, cook down by ¼. Add tomato, thai sweet chili sauce and Cuizina Fire Roasted Tomato Basil Soup, gemelli pasta and fresh herbs. Heat until pasta is thoroughly warmed, plate and finish with fresh chopped herbs. Serves: 8 Prep Time: 30 minutes.
Roasted Onion and Wild Mushroom Tart
Ingredients: 2 tsp. extra virgin olive oil Pinch kosher salt and black pepper 4 oz. onion, sliced thin on the bias 4oz. wild mushroom medley, sliced thin 1 tsp. chopped shallot 2 tsp. chopped fresh thyme 4 4" tart shells, pre-baked 6 oz. Cuizina Family Favorites Mushroom Bisque 2 oz. heavy whipping cream 3 eggs ½ cup shredded swiss cheese ¼ cup shredded parmesan cheese, fine shred.
Directions: Coat onions in 1 tsp. olive oil and season, roast in 375 oven until dark golden brown, fully cooked. Set aside. In sauté pan add 1 tsp. olive oil and sauté shallot, fresh thyme and mushroom. In Stainless steel bowl, mix mushroom bisque with cream and eggs, set aside. Line pre-baked tart shells with roasted onion and mushroom, divide evenly. Then add egg mixture to tart shells, top with both cheeses and bake at 350(Non convection) until custard sets, around 22 minutes Serve with fresh thyme sprig and roasted red pepper aioli. Serves 4 Prep Prep Time: 35 minutes.
Steamed Clams with Fire roasted Tomato, Fennel, Pernod and Chorizo
Ingredients: 3 oz chorizo raw 1 tsp chopped garlic 1 lb manila clams 1 tblsp sliced thin, fennel 1 tblsp chopped onion 1 tblsp white wine 2 tblsp of pernod 3 oz Cuizina Fire Roasted Tomato Basil Soup 1 oz unsalted butter 1 fresh squeezed lemon juice.
Directions: Sauté chorizo raw with garlic, fennel and onion, deglaze with pernod and burn off alcohol. Add wine, Cuizina Fire Roasted Tomato Basil Soup and clams with lid on, cook until clams open and finish with butter and lemon. Serves 2 Prep Time: 15 minutes.
Wild Mushroom and Brie Risotto with Brandy, and Mushroom Sauce
Ingredients: ½ cup sliced white button mushrooms ¼ cup sliced shitake mushrooms ¼ cup sliced portobello 3 oz onion 1 tblsp garlic 1 tblsp olive oil 1 oz brandy 3 cups risotto (pre blanched) ½ cup mushroom stock 2 cups Cuizina Mushroom Bisque ¼ cup green onion 2 tblsp tomato concasse 2 oz brie 2 each fresh thyme leaf
Directions: Heat olive oil in skillet. Add onion, mushrooms, and garlic. Deglaze pan with brandy. Add risotto along with mushroom stock under medium heat until risotto is fully heated. When risotto absorbs stock add bisque and brie. Gently heat to finish. Finish with garnish of tomato, green onion, and thyme leaf. Serves 6 Prep time: 15 minutes.