Archive for Recipes

Susie’s Yeast Rolls

Compliments of Susie Wright Newly Weds Foods Director, Seasoning R&D

susiesrollsWhen I came to this country 40 plus years ago, I did not know anything about American cooking. An older lady in my church took me under her wing and taught me to cook some good old southern cooking like coconut cake, pecan pies, German chocolate cake, pound cake, biscuit and gravy… and many other recipes. I did make some minor changes to the original recipe, but everyone still seems to enjoy them.

1 packet of Yeast (dissolve in 1/4 warm water)

Mix together the following:
2 1/4 cups milk
1/2 cup sugar
1/2 cup shortening

Heat until shortening melts (do not boil)

Sift together the following:
4 cups all purpose flour
1 tsp salt
1 tsp baking power
1/2 tsp baking soda

Combine yeast, milk mixture and flour mixture and mix well. Let sit until dough doubles in size (about an hour)

Punch it down and let rise again Refrigerate 6-8 hours or over night

Roll out the dough and cut with small biscuit cutter (less than 1/2” thick) and brush with oil.

Let the rolls rise two hours

Bake at 425 for 8 to 9 minutes.

I like to top the biscuit with honey butter or strawberry butter while they are still hot. One thing to remember, this dough is very wet and little hard to roll out. Use plenty of flour to keep from sticking.

Enjoy !!!!!!!!!!!

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Savory Three Sisters Cobbler

Native Americans used vegetables like ramps (wild onion), hominy, pumpkin and what is called the “three sisters” of Native American cuisine: corn, beans, and squash. Our chefs have taken up the challenge to combine them into a traditional meal. This cobbler is the perfect way to highlight of the Native American three sisters and meld their flavors together. Try this out at home, and then see what our Culinary team can do with your next new product challenge.

Serves 12

threesisters02Filling ingredients:

2 Tbsp olive oil
3 cups red onions, thinly sliced
2 cups red bell pepper, diced
¼ cup all-purpose flour
2 cups black-eyed peas, drained and rinsed
4 cups butternut squash, peeled and cut into 1-inch pieces
2 Tbsp tomato paste
4 cloves garlic, minced
2–3 sprigs each of thyme, rosemary, sage, and marjoram, tied together with twine
3 Tbsp Dijon mustard
4 cups Swiss chard, coarsely chopped
2 cups corn kernels
1 ½ tsp. Chipotle pepper sauce

threesisters05Topping ingredients:

1 cup milk
2 Tbsp chopped fresh sage
1 cup all-purpose flour
1 cup finely ground yellow cornmeal
1 ½ tsp. baking powder
½ tsp. baking soda
¾ tsp. salt
1 large egg

For filling:

Heat oil in 5-qt. Dutch oven over medium heat. Add onions, and cook 7 to 10 minutes, or until very brown. Add bell pepper, and cook 3 minutes more, or until bell pepper is softened. Sprinkle mixture with flour, and stir to coat. Cook 2 minutes, stirring constantly.

Stir in beans, squash, tomato paste, garlic, and herb bundle; cover mixture with water and bring to a boil. Reduce heat to mediumlow, and simmer 15 to 20 minutes, or until mixture is almost dry and squash is soft. Stir in remaining filling ingredients and set aside to cool slightly.

For topping:

Warm milk in small saucepan until hot to touch. Remove from heat, and stir in sage. Cool 15 minutes.

Whisk together flour, cornmeal, baking powder, baking soda, and salt in medium bowl. Whisk together egg and cooled milk mixture in large bowl. Stir in cornmeal mixture.

Preheat oven to 425°F. Remove herb bundle from filling. Place filling in a 8×11 baking dish. Using a cookie scoop, or roll out on floured work surface, cut topping into rounds, and place rounds over Filling, covering completely. Bake uncovered 15 minutes, or until topping is golden brown.

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Chile Roasted Pumpkin Seeds

The popularity of ethnic foods from around the world has been skyrocketing among U.S.
consumers over the past few years and there is no sign of it slowing down in 2016 or beyond. This time our chefs have taken a Native American favorite and added an international flair. Chili powder and cinnamon are natural “Tex-mex” chili flavors, but to put them on a pumpkin seed carrier ties in to our theme this month of Native American Foods.

What culinary trends can our team mix together for your next project? Try this out and let us know how you liked it. See what we can do to help with your next product project.



2 cups shelled pumpkin seeds (pepitas)
2 Tbsp butter, melted
2 Tbsp light brown sugar
2 tsp. chili powder
1/2 tsp. ground cinnamon
1/4 tsp. ground red pepper

Preheat oven to 350°. Stir together pumpkin seeds and melted butter in a medium bowl.

Stir together brown sugar and next 3 ingredients. Add to seed mixture, tossing to coat. Place peanuts in a single layer on a lightly greased baking sheet.

Bake at 350° for 8 to 12 minutes or until golden brown, stirring once. Remove from oven and cool completely in pan on a wire rack (about 20 minutes).

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Pueblo Indian Pork Stew

When we think of American cuisine you might think of hot dogs, apple pie, or a hearty stew. To many, Native American cuisine is considered to be the original American cuisine. What makes Native American cuisine so hard to pin down is the regionality. The Native Americans would use whatever they had growing near them, making southwest Native American cuisine completely different from mid-west Native American cuisine.

This stew celebrates that tradition using regional ingredients, like juniper berries and globe tomatoes but blends that with a more modern European style stew. This treat delivers on taste and tradition. Try it out at home!

Slow_cooked_stewYield: 8 servings


1/3 cup Vegetable Oil
3 lbs Pork Shoulder, Cut Into Large Chunks
1 1/2 cup Yellow Onion, Chopped
3 each Garlic Cloves, Minced
4 each Dried Juniper Berries, crushed
1/2 tsp. Ground Coriander
2 Tbsp Ground New Mexican Chile Powder
1 each Bay leaf
4 each Globe Tomatoes, Chopped
1 1/4 cup Water
2/3 cup Cider Vinegar
1/3 cup Orange Juice
1/2 cup Honey
1 each Cinnamon Stick
2 tsp. Kosher Salt
1 oz Grated Unsweetened Dark Chocolate

Heat oil in a large heavy saucepan

Sear pork heavily until brown on all sides.
Remove pork from the pan and add onions.

Cook onions, stirring, about 6-8 minutes, or until well caramelized.

Add garlic, juniper, coriander, and chili powder. Cook, stirring, for about 90 seconds or until very fragrant.

Add the pork back into the pan along with the remaining ingredients.

Bring liquids to a boil. Reduce heat to simmer and allow to cook for 90 minutes, or until the pork is very tender.

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Thai Pumpkin and Chicken Curry

We wanted something that crossed borders for this blog recipe. I went down to the culinary team and asked them if they had anything using Native American ingredients that blended well with other trends. Immediately they showed me this concept they have been working on.

Curries are dishes typically found in India, but have been spreading out from there since the early 18th century. It’s thought that Indian merchants would pre-mix spice blends and sell them to the British Colonial army as they traveled back to Britain.

Curries have been on the rise in retail outlets all over the U.S., boasting a 19% penetration on menus. This rise in popularity along with our native american focus makes this dish a perfect blend of two very different regional staples.

Try this one out at home and if you like what you taste, come see what else our culinary team can dream-up for you.



1 small pumpkin or butternut squash, about 1 1/2 lb., halved, seeded, peeled and cut into bite-size cubes
2 shallots, chopped
3 garlic cloves, coarsely chopped
1 Tbsp Thai red curry paste
1 can (13 1/2 fl. oz.) unsweetened coconut milk
2 Tbsp Asian fish sauce
Juice of 1 lime
2 tsp. firmly packed light brown sugar
3 Tbsp corn or peanut oil
1 lb. boneless, skinless chicken thighs, cut into bite-size cubes
2 Tbsp slivered fresh basil, preferably Thai basil
Steamed rice for serving

Cook the pumpkin:

Bring a large pot of water to a boil over high heat. Add the pumpkin and boil just until barely tender, about 7 minutes. Drain well and set aside.

Prepare the curry base:

In a blender, combine the shallots, garlic and curry paste with 2 Tbsp water and process until smooth. In a small bowl, combine the coconut milk, fish sauce, lime juice and brown sugar and stir to dissolve the sugar.

Cook the curry:

In a wok or large fry pan over medium heat, warm 2 Tbsp of the oil. Add the chicken and sear until light brown on all sides, 5 to 7 minutes. Using a slotted spoon, transfer the chicken to a bowl.

Return the pan to medium heat and add the remaining 1 Tbsp oil. Add the curry base and cook, stirring, for about 10 seconds until fragrant. Stir in the coconut milk mixture and bring to a boil. Add the chicken and pumpkin, reduce the heat to low, and simmer until the pumpkin is tender when pierced with a fork and the chicken is opaque throughout, about 5 minutes more.

Transfer the curry to a serving bowl, garnish with the basil and serve immediately with steamed rice. Serves 4.

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Food Promoting Joint Health from Newly Weds Foods Culinary Team

Newly Weds Foods Chef Eric Stein in the Chicago culinary center with a video crew from WGN-TV. He showcased his culinary and registered dietician credentials in a feature segment on food for joint health.

He explains how different foods and ingredients can be beneficial to your joint health, and then uses them all to make a delicious Winter Slaw. After watching the video, check out the recipe below at home and make your joints happier!

Winter Slaw

Recipe by Eric Stein, MS RD CCE
Yield: 4 Servings


2 Cups Purple Cabbage, Finely Sliced
2 Cups Green Cabbage, Finely Sliced
½ Cup Carrots, Grated
½ Cup Red Radishes, Finely Sliced
1 Granny Smith Apple, Chopped
2 Tablespoons Dried Cherries
2 Tablespoons Chopped Walnuts


Combine all ingredients in a large bowl and mix well.


¼ cup Apple Cider Vinegar
¾ cup Extra Virgin Olive Oil
½ teaspoon Kosher Salt
¼ teaspoon Black Pepper
1 Tablespoon Honey
2 Tablespoons Orange Juice
1 Teaspoon Freshly Grated Ginger
A pinch of Curry Powder (to taste)


Whisk together all ingredients and pour over the salad and mix well before serving.

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Yuzu Marinated/Glazed Pork Chops

Yuzu is a Japanese citrus that is growing in popularity. According to Datassential MenuTrends database, Yuzu only carries a 2.9% menu penetration, but that’s grown at a very fast rate over the past four years. You might call this an emerging trend, which fits right in with the larger trend of citrus adoption on menus.

Yuzu gives a tartness, most closely resembling a graprefruit to dishes. It’s rarely eaten as a fruit. Rather it’s zest and juices are used in seasoning. Here, our chefs glazed a porkchop in yuzu and togarashi giving it the full Asian appeal. Try this fresh citrus glaze today, then come see what our chefs can whip up for your next project.


  • 2 Bone-in pork chops
  • 4 tablespoons yuzu juice
  • 1/2 teaspoon dried yuzu peel
  • 1/2 teaspoon schichimi togarashi (7 spice)
  • 1/2 teaspoon (light) brown sugar
  • 1/2 teaspoon Kosher salt
  • 1 tsp black pepper, fine ground


  • 2 tablespoon “wild flower” honey
  • 1 tablespoons yuzu juice
  • 1 teaspoon schichimi togarashi (7 spice)


Rub the pork with salt, pepper, sugar, yuzu peel and togarashi. Sprinkle with yuzu juice and allow to marinate for a few hours. Thin the honey with enough yuzu juice make it easy to brush onto the meat; and add a sprinkle of the togarashi and set aside.

Grill the meat. Just before removing from the heat, brush with the honey glaze and allow to caramelize. Be careful not to burn the honey.

Serve with fresh grilled vegetables and scallion rice.

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Kumquat and Fennel Smash

According to the Datassential MenuTrends Database, menu items with the term
“citrus” used in the description have increased in menu penetration 26.2% since 2010. It’s not just food items, but beverages are getting in on the citrus craze. While typically our chefs focus on food dishes they are called upon every once and awhile to provide a whole meal and what complete meal doesn’t have a signature beverage?

kumquatThis drink uses kumquats, lemon, and even orange juice. This is sure to satiate your citrus cravings.


  • 3 kumquats, cut in half
  • 3 heaping tablespoons chopped fennel
  • 1/2 ounce freshly squeezed lemon juice
  • 1/2 ounce agave nectar
  • 1 1/2 ounces freshly squeezed orange juice
  • Ice
  • Tonic water
  • Garnish: 1 kumquat, sliced in rounds, on a toothpick


Combine and muddle the 3 kumquats, the chopped fennel, lemon juice and agave nectar in a shaker.

Add orange juice and ice. Pour the entire contents of the shaker into a
large old-fashioned glass, top with the tonic water and garnish.

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Salsa de Frutas en Polvo con Limón

One fresh idea on menus these days is to take your standard, tried and true, and admitadly boring flavor of lemon pepper and turn it on it’s head. Taking a citrus flavor and adding red pepper can punch up any dish. This recipe our culinary department whipped up uses both smoked Paprika and Cayenne Pepper over citrus and other fruits.

Watermelon SaladIt’s a fresh, light, inspired new taste.


  • 1 tablespoons Smoked Paprika
  • 1/2 teaspoons Cayenne Pepper
  • 2 teaspoons Sea Salt
  • 1/2 teaspoons Citric Acid
  • 4 Lime Halves
  • Zest from 1 Lime
  • Serve with Watermelon, Jicama, Pineapple, Cucumber, Oranges, or Mango


Mix Paprika, Cayenne, Salt, and Citric Acid in a small bowl. Prepare your favorite fruit. Mine is slices of ice cold Watermelon and Jicama. Lightly sprinkle seasoning on top of prepared fruit and garnish with lime zest and a few squeezes of lime. Enjoy on hot summer day

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Blood Orange Upside Down Cake

While Blood Orange is the hot color in fashion, it’s making waves in the food industry as well. Blood orange products are becoming more and more popular because the simple orange flavor is not attractive to consumers anymore.

Consumers are looking for new and interesting flavors to try. According to Datassential MenuTrends Database, blood orange has increase menu penetration a whopping 237.5% since 2010!

One of our chef’s favorite treats is this Blood Orange upside down cake. Give it a try and see what the craze is about!


  • 2 sticks and 3 tablespoons, unsalted butter at room temperature
  • 2/3 cup light brown sugar
  • 2 teaspoons fresh lemon juice
  • 2 medium-sized blood oranges
  • 1 cup fine cornmeal
  • ½ cup all-purpose flour (about 1/2 cup)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon fine sea salt
  • 1 cup granulated sugar
  • 4 large eggs, at room temperature
  • ⅓ cup sour cream
  • 2 teaspoons vanilla extract


Heat oven to 350 degrees. Grease a 9-inch round cake pan.
In a small saucepan over medium heat, melt 3 tablespoons (45 grams) butter. Add the brown sugar and lemon juice; stir until sugar melts, about 3 minutes. Scrape mixture into bottom of prepared pan.

Grate 1/2 teaspoon zest from one of the oranges, then slice off the tops and bottoms of both oranges. Place oranges on a clean, flat surface, and slice away the rind and pith, top to bottom, following the curve of the fruit. Slice each orange crosswise into 1/4-inch-thick wheels; discard any seeds. Arrange orange wheels on top of brown sugar mixture in a single, tight layer.

In a large bowl, whisk together orange zest, cornmeal, flour, baking powder and salt. In a separate bowl, cream together remaining 2 sticks (225 grams) butter with granulated sugar. Beat in eggs, one a time, then beat in sour cream and vanilla. Fold in the dry mixture by hand.

Scrape batter into pan over oranges. Transfer to oven and bake until cake is golden brown and a toothpick inserted in the center emerges clean, 40 to 50 minutes. Cool cake in pan 10 minutes, then run a knife along pan’s edges to loosen it; invert onto a platter and cool completely before serving.

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