You are now leaving the Parmalat Foodservice website. Click on the link below to continue, or you may select cancel.
Filter by
Filter by
French Onion & Mushroom Soup with Mozzarella Gratin
MORE
French Onion & Mushroom Soup with Mozzarella Gratin
Directions
1. Melt butter in large non-stick saucepan; cook and stir mushrooms and onions
over medium heat until tender and any liquid has evaporated.
2. Blend flour; gradually stir broth, water and Worcestershire sauce.
3. Cook and stir over medium heat until mixture boils.
4. Reduce heat; cover and simmer 10 minutes.
5. Ladle soup into 4 oven-proof soup bowls.
6. Place 3 slices toasted bread in each bowl; top with cheese.
7. Broil until cheese is melted.
2. Blend flour; gradually stir broth, water and Worcestershire sauce.
3. Cook and stir over medium heat until mixture boils.
4. Reduce heat; cover and simmer 10 minutes.
5. Ladle soup into 4 oven-proof soup bowls.
6. Place 3 slices toasted bread in each bowl; top with cheese.
7. Broil until cheese is melted.
Total Time
30 mins
30 mins
- Prep10 mins
- Cook20 mins
Servings:4
Ingredients
- 2 tbspLactantia Salted Butter
- 3 cupsthinly sliced mushrooms
- 2 tbspquartered, thinly sliced onions
- 2 tbspflour
- 2 canscondensed beef broth
- 2 cupswater
- 1/4 tspWorcestershire sauce
- 12 slicesbaguette bread, toasted
- 1/2 pkgBlack Diamond Mozzarella Cheese, shredded
Honey Yogurt Summer Fruit Salad
MORE
Honey Yogurt Summer Fruit Salad
Directions
1. Combine honey and Astro 3% Plain Yogourt in a small bowl, mix well and set aside.
2. Arrange fruit on an attractive large platter and serve with honey yogourt sauce.
2. Arrange fruit on an attractive large platter and serve with honey yogourt sauce.
Total Time
10 mins
10 mins
- Prep10 mins
Servings:6
Ingredients
- 1 cupAstro Plain Yogourt
- 2 tbsphoney
- 3medium ripe plums, pitted and quartered
- 2 medium peaches, pitted and sliced
- 1 pintstrawberries, cleaned
- 1/2 pintfresh blueberries
Cream Cheese Diamond Puffs
MORE
Cream Cheese Diamond Puffs
Directions
1. On floured board, roll out pastry to 12”/30 cm square; cut into 16 3”/7.5 cm
squares. Measure 1 tbsp (15 mL) cream cheese in centre of each square; flatten
slightly.
2. Combine egg and water; brush edges of squares. For each appetizer, bring two opposite corners of each square up over cream cheese; pinch together firmly and twist. Place on baking sheet. Brush outer edges of appetizers with egg mixture.
3. Bake at 425°F (220°C) 15-18 minutes or until golden brown. Serve warm.
2. Combine egg and water; brush edges of squares. For each appetizer, bring two opposite corners of each square up over cream cheese; pinch together firmly and twist. Place on baking sheet. Brush outer edges of appetizers with egg mixture.
3. Bake at 425°F (220°C) 15-18 minutes or until golden brown. Serve warm.
Total Time
28 mins
28 mins
- Prep10 mins
- Cook18 mins
Servings:16
Ingredients
- 1/2 of 15oz pkgfrozen puff pastry, 1/2 thawed
- 1 pkgLactantia Spreadable Cream Cheese
- 1 egg
- 1 tbspwater
Italiano Sausage Stuffed Shells
MORE
Italiano Sausage Stuffed Shells
Directions
1. Cook pasta shells according to package directions. Drain and rinse under cold
water, set aside.
2. In a large pot, on medium heat, sauté onions and garlic in olive oil for 5 minutes.
3. Slice sausages in half lengthwise. Remove meat from the skins (discard the outer casing) and add to the onion/garlic mixture.
4. Continue to cook, stirring often to break up the meat until sausage is completely cooked (approx. 20 minutes).
5. Remove from heat, place mixture in a large bowl and let cool.
6. Combine sausage mixture with fresh parsley, Beatrice sour cream, 1 cup Black Diamond Sargento Italiano Shredded Cheese, salt and pepper. Mix well.
7. Preheat oven to 350°F (180°C).
8. Spread half the pasta sauce in a 13” x 9” oven proof casserole dish.
9. Stuff each shell with the sausage/cheese mixture and place shells in dish open side up in a single layer.
10. Spoon pasta sauce over the top and sprinkle with remaining shredded cheese.
11. Bake the shells for 30 minutes or until the shells are heated through and cheese is melted.
12. Filling can be made ahead of time and kept in fridge or freezer.
2. In a large pot, on medium heat, sauté onions and garlic in olive oil for 5 minutes.
3. Slice sausages in half lengthwise. Remove meat from the skins (discard the outer casing) and add to the onion/garlic mixture.
4. Continue to cook, stirring often to break up the meat until sausage is completely cooked (approx. 20 minutes).
5. Remove from heat, place mixture in a large bowl and let cool.
6. Combine sausage mixture with fresh parsley, Beatrice sour cream, 1 cup Black Diamond Sargento Italiano Shredded Cheese, salt and pepper. Mix well.
7. Preheat oven to 350°F (180°C).
8. Spread half the pasta sauce in a 13” x 9” oven proof casserole dish.
9. Stuff each shell with the sausage/cheese mixture and place shells in dish open side up in a single layer.
10. Spoon pasta sauce over the top and sprinkle with remaining shredded cheese.
11. Bake the shells for 30 minutes or until the shells are heated through and cheese is melted.
12. Filling can be made ahead of time and kept in fridge or freezer.
Total Time
80 mins
80 mins
- Prep20 mins
- Cook60 mins
Servings:4
Ingredients
- 20jumbo pasta shells
- 1 tbspolive oil
- 1medium onion, diced
- 1clove garlic, minced
- 4hot Italian sausages
- 1/4 cupfresh parsley, chopped
- 1/2 cupBeatrice Sour Cream
- 1 1/4 cupsBlack Diamond Shredded Cheese
- 2 cupspasta sauce
- salt and pepper to taste
Poutine
MORE
Poutine
Directions
1. Melt butter in a saucepan over medium heat, add green onions and cook for a few minutes. Whisk in flour until it thickens.
2. Gradually pour in milk, stirring until smooth and creamy.
3. Add cubes of Black Diamond Mild Cheddar, cayenne powder, and bacon. Keep stirring until smooth.
4. Divide fries among 4 plates, scatter with diced Black Diamond Mozzarella, then pour cheese sauce on top.
5. Serve hot.
2. Gradually pour in milk, stirring until smooth and creamy.
3. Add cubes of Black Diamond Mild Cheddar, cayenne powder, and bacon. Keep stirring until smooth.
4. Divide fries among 4 plates, scatter with diced Black Diamond Mozzarella, then pour cheese sauce on top.
5. Serve hot.
Total Time
55 mins
55 mins
- Prep15 mins
- Cook40 mins
Servings:4
Ingredients
- 1 bag of fries, cooked as indicated on packaging
- 3 tbspLactantia salted butter
- 3 tbspflour
- 4 cupsBeatrice 2% milk
- 1 cupBlack Diamond Mild Cheddar, cubed
- 2 green onions, minced
- 1/2 tspcayenne powder
- 2 cupsBlack Diamond Mozzarella, diced
- 8 slicesbacon, cooked and minced
Classic Cheesecake
MORE
Classic Cheesecake
Directions
1. Preheat oven to 325ºF (180ºC). Spray 9” (22.5 cm) springform pan with cooking
spray. Press graham crumb crust onto bottom and at least 1 inch (2.5cm) up sides
of pan. Bake 5 minutes and cool.
2. Combine sugar, butter and graham cracker crumbs in a medium sized bowl. Beat softened cream cheese with mixer, do not overbeat. Add sugar and blend well. Add eggs, one at a time, beating after each addition. Add lemon juice, lemon peel and vanilla, mix carefully.
3. Pour cheese mixture into pre-baked crust and bake 45-50 minutes or until almost cooked.
Baking Tips:
- Cream cheese should be at room temperature.
- For a smooth cheesecake, scrape down sides of bowl continually during the mixing process.
- Cheesecakes do not set until completely cool and chilled.
2. Combine sugar, butter and graham cracker crumbs in a medium sized bowl. Beat softened cream cheese with mixer, do not overbeat. Add sugar and blend well. Add eggs, one at a time, beating after each addition. Add lemon juice, lemon peel and vanilla, mix carefully.
3. Pour cheese mixture into pre-baked crust and bake 45-50 minutes or until almost cooked.
Baking Tips:
- Cream cheese should be at room temperature.
- For a smooth cheesecake, scrape down sides of bowl continually during the mixing process.
- Cheesecakes do not set until completely cool and chilled.
Total Time
85 mins
85 mins
- Prep25 mins
- Cook60 mins
Servings:10
Ingredients
- Crust
- 2 cupsgraham cracker crumbs
- 2 tbspsugar
- 1/2 cupLactantia Butter melted
- Filling
- 3 pkgsLactantia Original Cream Cheese, or Lactantia Light Cream Cheese, softened
- 3 large eggs
- 3/4 cupsugar
- 1/4 cuplemon juice (optional)
- 2 tsplemon peel, grated (optional)
- 2 tspvanilla
Apple Coleslaw
MORE
Apple Coleslaw
Directions
1. Combine all ingredients in a large bowl and toss until thoroughly mixed.
2. Serve immediately or refrigerate until ready to serve.
3. Will keep up to two days.
2. Serve immediately or refrigerate until ready to serve.
3. Will keep up to two days.
Total Time
15 mins
15 mins
- Prep15 mins
Servings:5
Ingredients
- 1/2head green cabbage, finely chopped
- 1L to 1.5L 2 eachcarrots and celery stalks, finely diced
- 1apple, cored and finely chopped
- 1/2 eachsmall red onion and red pepper, finely chopped
- 1/4 cupfresh parsley, chopped
- 1 tbspmustard
- 1/2 tsp eachcelery seed, salt and pepper
- 1/3 cuplight mayonnaise
- 1 cupAstro Plain Yogourt, 1% or 2%
Grilled Chicken with Parmesan Cheese Sauce
MORE
Grilled Chicken with Parmesan Cheese Sauce
Directions
1. Make sauce by combining first six ingredients in a food processor, process until
smooth.
2. Fold in parmesan and season to taste with salt. Set aside.
3. Preheat grill, brush chicken breasts with a little oil, grill 4-5 minutes per side.
4. Serve hot with parmesan cheese sauce. Remaining sauce will keep well for up to 3 days in the refrigerator.
2. Fold in parmesan and season to taste with salt. Set aside.
3. Preheat grill, brush chicken breasts with a little oil, grill 4-5 minutes per side.
4. Serve hot with parmesan cheese sauce. Remaining sauce will keep well for up to 3 days in the refrigerator.
Total Time
20 mins
20 mins
- Prep10 mins
- Cook10 mins
Servings:6
Ingredients
- 1 cupAstro 1% Plain Yogourt
- 2 tbspvegetable oil
- 1 tbsp white wine vinegar
- 1 tbspworcestershire sauce
- 1 clove of garlic, minced
- 1 tbspfresh thyme
- 1 cupgrated Black Diamond Parmesan Cheese
- 6 skinless, boneless chicken breasts
- salt to taste
Norwegian Cheddar Pancakes with Warm Honey Butter
MORE
Norwegian Cheddar Pancakes with Warm Honey Butter
Directions
1. Shred three-quarters of the Black Diamond cheese; dice remaining quarter and
set all aside.
2. In large bowl, combine flour, sugar, baking powder, baking soda and salt.
3. Stir in Black Diamond shredded cheese.
4. In small bowl, lightly beat eggs; stir in Astro Plain yogourt, Beatrice 2% milk and Lactantia butter.
5. Add yogourt mixture all at once to dry ingredients; stir just until moistened (batter will be thick).
6. For each pancake spread 1 heaping tablespoon (15 mL) batter in hot, lightly greased fry pan.
7. Cook over medium heat until bubbles appear in the surface.
8. Turn and brown underside.
9. Pour honey over each serving and garnish with diced Black Diamond cheese (optional).
2. In large bowl, combine flour, sugar, baking powder, baking soda and salt.
3. Stir in Black Diamond shredded cheese.
4. In small bowl, lightly beat eggs; stir in Astro Plain yogourt, Beatrice 2% milk and Lactantia butter.
5. Add yogourt mixture all at once to dry ingredients; stir just until moistened (batter will be thick).
6. For each pancake spread 1 heaping tablespoon (15 mL) batter in hot, lightly greased fry pan.
7. Cook over medium heat until bubbles appear in the surface.
8. Turn and brown underside.
9. Pour honey over each serving and garnish with diced Black Diamond cheese (optional).
Total Time
45 mins
45 mins
- Prep10 mins
- Cook10 mins
Servings:4
Ingredients
- 1 pkgBlack Diamond Medium Cheddar or Colby Cheese
- 1 ½ cupsflour
- 2 tspsugar
- 3/4 tspbaking powder
- 1/2 tspsalt
- 2eggs
- 3/4 cupAstro Plain Yogourt
- 3/4 cupBeatrice 2% Milk
- 1/4 cupLactantia Salted Butter, melted
Banana Yogourt Muffins
MORE
Banana Yogourt Muffins
Directions
1. Set aside 2 tablespoons (25 mL) each of brown sugar and oatmeal. In a bowl mix
flour, remaining brown sugar, remaining oatmeal and baking powder.
2. In another bowl, mix yogourt, banana, oil and egg. Stir wet ingredients into flour mixture until just blended.
3. Spoon batter into 12 cup greased muffin tin. Mix together reserved brown sugar and oatmeal; sprinkle over muffins.
4. Bake at 400ºF (200ºC) for 20 to 25 minutes or until a toothpick comes out clean and the tops are golden brown.
2. In another bowl, mix yogourt, banana, oil and egg. Stir wet ingredients into flour mixture until just blended.
3. Spoon batter into 12 cup greased muffin tin. Mix together reserved brown sugar and oatmeal; sprinkle over muffins.
4. Bake at 400ºF (200ºC) for 20 to 25 minutes or until a toothpick comes out clean and the tops are golden brown.
Total Time
35 mins
35 mins
- Prep10 mins
- Cook25 mins
Servings:12
Ingredients
- 2 cupsflour
- 2/3 cupbrown sugar, packed, divided
- 2/3 cupquick cooking oats, divided
- 1 tbspbaking powder
- 1 cupAstro Original All Natural Yogourt
- 1 cupbanana, mashed
- 1/4 cupvegetable oil
- 1egg
Salted Caramel French Toast
MORE
Salted Caramel French Toast
Directions
1. Preheat oven to 250°F (120°C), add a baking sheet with a wire rack arranged on
it. In a large bowl or baking dish, whisk together the eggs, Lactantia milk, Astro
Original yogourt, vanilla extract and salt.
2. Melt ½ tbsp of Lactantia butter in a large non-stick skillet over medium heat. Dip 2 pieces of challah into egg batter. Once butter is frothy add the 2 pieces. Cook until golden, about 2 minutes. Flip and continue to cook for 2 to 3 minutes more until golden. Transfer to the preheated oven and continue with remaining challah.
3. To serve, divide Salted Caramel French Toast between plates and serve with powdered sugar and maple syrup.
2. Melt ½ tbsp of Lactantia butter in a large non-stick skillet over medium heat. Dip 2 pieces of challah into egg batter. Once butter is frothy add the 2 pieces. Cook until golden, about 2 minutes. Flip and continue to cook for 2 to 3 minutes more until golden. Transfer to the preheated oven and continue with remaining challah.
3. To serve, divide Salted Caramel French Toast between plates and serve with powdered sugar and maple syrup.
Total Time
25 mins
25 mins
- Prep5 mins
- Cook20 mins
Servings:4
Ingredients
- 1½ tbsp (38 mL)Lactantia Salted Butter
- 6large eggs
- ½ cup (125 mL)Lactantia 2% Milk
- 1 cup (250 mL)Astro Original Balkan Caramel Yogourt
- ½ tsp (2.5 mL)pure vanilla extract
- ¼ tsp (1.25 mL)Kosher salt
- 1large loaf challah or brioche, sliced into ¾-inch thick slices
- 2 tbsp (30 mL)powdered sugar
- ½ cup (125 mL)maple syrup
Mediterranean Pizza
MORE
Mediterranean Pizza
Directions
1. On a floured surface, roll out pizza dough, stretching to fit on a lightly-greased, 16 inch pizza pan, allowing for 2” crust.
2. Spread evenly with rosé sauce.
3. Sprinkle evenly with Racolli Pizza Mozzarella shredded cheese and Black Diamond Parmesan Cheese Blend, reserving ¼ cup of each for topping.
4. Scatter the peppers, red onions and olives evenly over surface.
5. Sprinkle the remaining cheeses over top.
6. Bake the pizza in a pre-heated 450º oven for 15-20 minutes or until brown on the bottom.
7. Let sit for 3 minutes before slicing.
2. Spread evenly with rosé sauce.
3. Sprinkle evenly with Racolli Pizza Mozzarella shredded cheese and Black Diamond Parmesan Cheese Blend, reserving ¼ cup of each for topping.
4. Scatter the peppers, red onions and olives evenly over surface.
5. Sprinkle the remaining cheeses over top.
6. Bake the pizza in a pre-heated 450º oven for 15-20 minutes or until brown on the bottom.
7. Let sit for 3 minutes before slicing.
Total Time
20 mins
20 mins
- Prep5 mins
- Cook15 mins
Servings:12
Ingredients
- 116” ball raw pizza dough
- 1 cupprepared rosé sauce
- 2 cupsRacolli Pizza Mozzarella shredded cheese
- ½ cupBlack Diamond Parmesan Cheese Blend
- 1 cupgreen bell peppers
- 1 cupred bell peppers
- ½ cupchopped red onions
- ½ cupblack sliced olives
New York Style Pizza
MORE
New York Style Pizza
Directions
1. On a floured surface, roll out pizza dough, stretching to fit on a lightly-greased, 16 inch pizza pan, allowing for 2” crust.
2. Spread evenly with rosé sauce.
3. Sprinkle evenly with Racolli Pizza Mozzarella shredded cheese and Black Diamond Cheddar Cheese, reserving ¼ cup of each for topping.
4. Scatter bacon pieces and pepperoni evenly over surface.
5. Add sliced mushrooms.
6. Sprinkle the remaining cheeses over top.
7. Bake the pizza in a pre-heated 450º oven for 15-20 minutes or until brown on the bottom.
8. Let sit for 3 minutes before slicing.
2. Spread evenly with rosé sauce.
3. Sprinkle evenly with Racolli Pizza Mozzarella shredded cheese and Black Diamond Cheddar Cheese, reserving ¼ cup of each for topping.
4. Scatter bacon pieces and pepperoni evenly over surface.
5. Add sliced mushrooms.
6. Sprinkle the remaining cheeses over top.
7. Bake the pizza in a pre-heated 450º oven for 15-20 minutes or until brown on the bottom.
8. Let sit for 3 minutes before slicing.
Total Time
20 mins
20 mins
- Prep5 mins
- Cook15 mins
Servings:12
Ingredients
- 116” ball raw pizza dough
- 1 cupprepared rosé sauce
- 1 cupRacolli Pizza Mozzarella shredded cheese
- 1 cupBlack Diamond Cheddar Cheese
- 1 cupcooked bacon crumbled
- 1 cupspicy pepperoni
- 1 cupsliced mushrooms
Deluxe Quiche
MORE
Deluxe Quiche
Directions
1. Preheat oven to 375°F.
2. In a bowl, lightly whisk eggs, cream, ham, and leeks with a fork. Add salt and pepper to taste.
3. Pour egg mixture in pie shells, filling up to the ¾ mark, and top with grated Black Diamond Light Medium Cheddar.
4. Bake for 20-30 minutes.
2. In a bowl, lightly whisk eggs, cream, ham, and leeks with a fork. Add salt and pepper to taste.
3. Pour egg mixture in pie shells, filling up to the ¾ mark, and top with grated Black Diamond Light Medium Cheddar.
4. Bake for 20-30 minutes.
Total Time
40 mins
40 mins
- Prep10 mins
- Cook30 mins
Servings:6
Ingredients
- 2pie shells
- 5large eggs
- 2 cupsLactantia milk or 15% cooking cream
- 1 pinchcayenne pepper
- 2 cupsBlack Diamond Light Medium Cheddar, grated
- ½ lbham, diced
- 1 cupleeks, chopped and blanched in boiling water for 5 minutes
- salt and pepper to taste
Peanut Pesto Noodles with Chicken
MORE
Peanut Pesto Noodles with Chicken
Directions
1. In a food processor, combine the coriander, parsley, peanuts, cheese, lemon
juice, hot pepper sauce and garlic. Blend until finely chopped. In microwave,
melt cup (60 mL) of the margarine; blend into pesto mixture. Set aside.
2. Sprinkle chicken with salt and pepper. In a nonstick skillet, heat the remaining margarine over medium-high heat; cook chicken, stirring often, until browned and no longer pink inside. Add the spinach to the pan, tossing until wilted. Toss the pasta with the chicken mixture, reserved pesto mixture and sun-dried tomatoes until well combined.
2. Sprinkle chicken with salt and pepper. In a nonstick skillet, heat the remaining margarine over medium-high heat; cook chicken, stirring often, until browned and no longer pink inside. Add the spinach to the pan, tossing until wilted. Toss the pasta with the chicken mixture, reserved pesto mixture and sun-dried tomatoes until well combined.
Total Time
35 mins
35 mins
- Prep15 mins
- Cook20 mins
Servings:4
Ingredients
- 1/2 cupeach lightly packed fresh coriander and parsley
- 1/3 cupunsalted peanuts
- 1/4 cupgrated Black Diamond Parmesan Cheese
- 1 tbsplemon juice
- 1 tsphot pepper sauce
- 2cloves garlic
- 1/3 cupLactantia Olivina Margarine
- 2 boneless, skinless chicken breasts, cubed
- 1/2 tspeach salt and pepper
- 4 cupsbaby spinach
- 4 cupshot, cooked plain or whole wheat linguine
- 1/4 cupchopped sun-dried tomatoes
Chocolate-Lattice Cheesecake
MORE
Chocolate-Lattice Cheesecake
Directions
1. Place vanilla wafer crumbs and 3 tablespoons (45 mL) sugar in a large bowl.
2. Stir together until evenly blended. Using a fork, stir in melted Lactantia Unsalted Butter. Press mixture onto bottom of a 9-inch (23-cm) springform pan. Refrigerate while preparing filling.
3. Preheat oven to 350°F (180°C). To prepare filling, cut Lactantia Original Cream Cheese into small cubes. Place in a large bowl. Using an electric mixer, beat until cheese is smooth. Gradually beat in 2/3 cup (150 mL) sugar.
4. Add eggs, one at a time, mixing well between each addition. Beat in vanilla, salt and lemon juice. Fold in chopped ginger, if using.
5. Pour batter into pan and smooth top. Bake in middle of preheated oven until cheesecake is almost set when jiggled, about 45 minutes.
6. Remove from oven and immediately run a knife around edge of pan to help prevent cracking. Cool in pan on a rack.
7. When cheesecake has completely cooled, place dark and white chocolate in two separate small bowls. Heat chocolate in a double boiler or in microwave, stirring often, until completely melted.
8. Using the tines of a fork, drizzle chocolate in a decorative pattern, such as a lattice over cheesecake. Or, cut cheesecake into individual wedges and place on serving plates.
9. Drizzle chocolate over each plate and garnish with fresh berries.
2. Stir together until evenly blended. Using a fork, stir in melted Lactantia Unsalted Butter. Press mixture onto bottom of a 9-inch (23-cm) springform pan. Refrigerate while preparing filling.
3. Preheat oven to 350°F (180°C). To prepare filling, cut Lactantia Original Cream Cheese into small cubes. Place in a large bowl. Using an electric mixer, beat until cheese is smooth. Gradually beat in 2/3 cup (150 mL) sugar.
4. Add eggs, one at a time, mixing well between each addition. Beat in vanilla, salt and lemon juice. Fold in chopped ginger, if using.
5. Pour batter into pan and smooth top. Bake in middle of preheated oven until cheesecake is almost set when jiggled, about 45 minutes.
6. Remove from oven and immediately run a knife around edge of pan to help prevent cracking. Cool in pan on a rack.
7. When cheesecake has completely cooled, place dark and white chocolate in two separate small bowls. Heat chocolate in a double boiler or in microwave, stirring often, until completely melted.
8. Using the tines of a fork, drizzle chocolate in a decorative pattern, such as a lattice over cheesecake. Or, cut cheesecake into individual wedges and place on serving plates.
9. Drizzle chocolate over each plate and garnish with fresh berries.
Total Time
65 mins
65 mins
- Prep20 mins
- Cook45 mins
Servings:12
Ingredients
- Cake
- 2 cupsvanilla wafer crumbs
- 3 tbspgranulated sugar
- 1/3 cupLactantia Unsalted Butter
- 8 ozLactantia Original Cream Cheese
- 2/3 cupgranulated sugar
- 3 eggs, at room temperature
- 1 tspvanilla
- 1 tspsalt
- 2 tbspfreshly squeezed lemon juice
- 3 tbspfinely chopped crystallized ginger (optional)
- Lattice
- 2 ozwhite chocolate
- 2 ozdark chocolate
Chai Chili Hot Chocolate
MORE
Chai Chili Hot Chocolate
Directions
1. In a heavy bottomed pot, bring the Lactantia Lactose Free Milk 2%, cardamom
cloves, star anise, cinnamon, and cayenne to a boil, then immediately shut off, and
move pot to the side.
2. Let milk steep for 10 minutes and then strain.
3. Clean the pot, and put the strained milk back in, bringing milk to a boil.
4. Add in the finely chopped chocolate and vanilla, and stir until fully melted.
5. Serve and enjoy.
2. Let milk steep for 10 minutes and then strain.
3. Clean the pot, and put the strained milk back in, bringing milk to a boil.
4. Add in the finely chopped chocolate and vanilla, and stir until fully melted.
5. Serve and enjoy.
Total Time
20 mins
20 mins
- Prep5 mins
- Cook15 mins
Servings:2
Ingredients
- 3 cupsLactantia Lactose Free Milk 2%
- 2 tspcinnamon
- 1/4 tspcardamom cloves
- 2 whole star anise
- 1/4 tspground cayenne
- 1/4 tspvanilla extract
- 4oz, 113gsemi-sweet chocolate
Vegetable Dip
MORE
Vegetable Dip
Directions
1. In small bowl mix all ingredients together until well blended.
2. Cover and refrigerate for at least 20 minutes to allow flavours to blend. Any leftover dip can be kept refrigerated for up to two weeks.
2. Cover and refrigerate for at least 20 minutes to allow flavours to blend. Any leftover dip can be kept refrigerated for up to two weeks.
Total Time
30 mins
30 mins
- Prep30 mins
Servings:2
Ingredients
- 1 cupAstro Original All Natural Plain Yogourt
- 1 cupBeatrice Sour Cream
- 1 tspdried parsley flakes
- 1 tspcelery salt
- 1 tspdried chives
- 1/2 tspdill weed
- 1/2 tspgarlic powder
- 6 dropstabasco sauce
- 1 tbsplemon juice
Moussaka with Béchamel sauce topping
MORE
Moussaka with Béchamel sauce topping
Directions
1. Preheat oven to 450°F.
2. Eggplant Preparation: Slice eggplant lengthwise ¼-½” thick cutting off stem ends. Brush lightly with olive oil on both sides. Place in single layers of baking sheets. Bake 10 minutes, turn over and continue cooking an additional 10 minutes. Let cool until you are able to handle them. Continue until all eggplant is baked. Reduce oven temperature to 350°F.
3. Meat Filling Preparation: In a large heavy bottomed saucepan cook lamb over medium-high heat until meat is browned. Drain fat if desired. Add onion and garlic and cook until onions have softened and mixture is well blended. Add tomatoes, tomato paste, wine, salt, oregano, pepper and cinnamon and cook over medium heat about 20 minutes or until liquid has reduced and mixture is fairly dry. Remove from heat.
4. Topping Preparation: See below for basic white sauce/béchamel sauce recipe and directions. You will need double the recipe for approximately 3 cups of sauce. Add lemon juice and feta cheese, mix well.
5. Casserole Assembly: Lightly grease a 9“x13” (3.75 L) pan. Cover bottom of pan with single layer of eggplant. Divide remaining eggplant slices in half. Cover eggplant layer with 1/3 of meat filling. Layer with half of remaining eggplant (it is okay if eggplant does not completely cover meat mixture). Cover eggplant with 1/3 of meat filling. Layer with remaining half of eggplant. Cover with remaining 1/3 of meat mixture. Spread prepared topping evenly over last layer of meat filling. Sprinkle with crumbled feta cheese.
6. Bake for about 1 hour or until casserole is bubbling and lightly browned. Let sit for 5-10 minutes and serve.
Sauce:
1. In a medium sized saucepan, melt butter over low heat, add flour and cook over low heat 1-2 minutes, do not brown. Remove saucepan from heat, add Sensational Soy Smooth Original and whisk quickly. Return saucepan to heat and continue cooking 4-5 minutes until sauce thickens, whisking often. Strain through a fine sieve if desired. Season with salt and pepper.
Note: Béchamel sauce is a basic in a lot of recipes. One cup of sauce can be combined with 2 cups of solids such as vegetables, seafood and chicken, just to name a few. It is a great alternative in pasta recipes that call for cream. The sauce can be made ahead, covered with a piece of plastic wrap and refrigerated for up to 2 days.
2. Eggplant Preparation: Slice eggplant lengthwise ¼-½” thick cutting off stem ends. Brush lightly with olive oil on both sides. Place in single layers of baking sheets. Bake 10 minutes, turn over and continue cooking an additional 10 minutes. Let cool until you are able to handle them. Continue until all eggplant is baked. Reduce oven temperature to 350°F.
3. Meat Filling Preparation: In a large heavy bottomed saucepan cook lamb over medium-high heat until meat is browned. Drain fat if desired. Add onion and garlic and cook until onions have softened and mixture is well blended. Add tomatoes, tomato paste, wine, salt, oregano, pepper and cinnamon and cook over medium heat about 20 minutes or until liquid has reduced and mixture is fairly dry. Remove from heat.
4. Topping Preparation: See below for basic white sauce/béchamel sauce recipe and directions. You will need double the recipe for approximately 3 cups of sauce. Add lemon juice and feta cheese, mix well.
5. Casserole Assembly: Lightly grease a 9“x13” (3.75 L) pan. Cover bottom of pan with single layer of eggplant. Divide remaining eggplant slices in half. Cover eggplant layer with 1/3 of meat filling. Layer with half of remaining eggplant (it is okay if eggplant does not completely cover meat mixture). Cover eggplant with 1/3 of meat filling. Layer with remaining half of eggplant. Cover with remaining 1/3 of meat mixture. Spread prepared topping evenly over last layer of meat filling. Sprinkle with crumbled feta cheese.
6. Bake for about 1 hour or until casserole is bubbling and lightly browned. Let sit for 5-10 minutes and serve.
Sauce:
1. In a medium sized saucepan, melt butter over low heat, add flour and cook over low heat 1-2 minutes, do not brown. Remove saucepan from heat, add Sensational Soy Smooth Original and whisk quickly. Return saucepan to heat and continue cooking 4-5 minutes until sauce thickens, whisking often. Strain through a fine sieve if desired. Season with salt and pepper.
Note: Béchamel sauce is a basic in a lot of recipes. One cup of sauce can be combined with 2 cups of solids such as vegetables, seafood and chicken, just to name a few. It is a great alternative in pasta recipes that call for cream. The sauce can be made ahead, covered with a piece of plastic wrap and refrigerated for up to 2 days.
Total Time
90 mins
90 mins
- Prep30 mins
- Cook60 mins
Servings:8
Ingredients
- 3 (2.5lbs)medium eggplants
- olive oil
- 1 1/2 lbsground lamb
- 1onion, finely chopped
- 3 clovesgarlic, minced
- 3 cups tomatoes - diced (fresh or canned)
- 3 tbsptomato paste
- 1/3 cupdry red or white wine
- 1 tspsalt
- 1 tspdried oregano leaves
- 1/2 tspblack pepper
- 1/4 tspcinnamon
- 3 cupsBéchamel Sauce (see below)
- 1 tbsplemon juice
- 1 cupRacolli feta cheese, crumbled
- Sauce
- 1 1/4 cupsSensational Soy Smooth Original
- 1 1/2 tbspLactantia Butter
- 1 1/2 tbspflour
- salt and pepper - to taste
Cheddar Bacon Dip in Toasted Bread Bowl
MORE
Cheddar Bacon Dip in Toasted Bread Bowl
Directions
1. Slice the top of the bread; set aside. With a grapefruit knife, hollow out centre of
bread, leaving a 1-inch (2.5 cm) thick shell; save bread from centre for another
use. Brush inside of bread shell with melted butter and place bread shell and top
on a baking sheet. Bake in preheated 350°F (180°F) oven 20 minutes.
2. Meanwhile, cook bacon in a medium saucepan over medium-high heat until crisp. Drain on paper towels then finely chop.
3. Add onion and garlic to bacon drippings in pan and cook until tender. Remove from heat. Blend in flour and dry mustard then gradually stir in Beatrice Milk. Cook and stir over medium-high heat until mixture boils and thickens. Remove from heat and add Black Diamond Medium Cheddar Cheese; stir until melted. Stir in Worcestershire sauce and cooked bacon.
4. Pour sauce into warm bread bowl and serve vegetables, bread sticks or crackers for dipping.
2. Meanwhile, cook bacon in a medium saucepan over medium-high heat until crisp. Drain on paper towels then finely chop.
3. Add onion and garlic to bacon drippings in pan and cook until tender. Remove from heat. Blend in flour and dry mustard then gradually stir in Beatrice Milk. Cook and stir over medium-high heat until mixture boils and thickens. Remove from heat and add Black Diamond Medium Cheddar Cheese; stir until melted. Stir in Worcestershire sauce and cooked bacon.
4. Pour sauce into warm bread bowl and serve vegetables, bread sticks or crackers for dipping.
Total Time
45 mins
45 mins
- Prep10 mins
- Cook35 mins
Servings:2
Ingredients
- 1round loaf sourdough or pumpernickel bread
- 1 tbspLactantia Butter, melted
- 4slices side bacon, cut up
- 1/4 cupfinely chopped onion
- 1clove garlic, minced
- 2 tbspall purpose flour
- 1 tspdry mustard
- 1 cupBeatrice Milk
- 1 1/2 cupsshredded Black Diamond Medium Cheddar Cheese
- 1 tspWorcestershire sauce or to taste
Chocolate Raspberry Cheesecake
MORE
Chocolate Raspberry Cheesecake
Directions
Crust:
1. Preheat oven to 325°F (160°C). Mix the crumbs with the sugar and butter until combined; press evenly into a 9-in (23 cm) springform pan.
Filling:
2. Blend cream cheese, using a hand mixer on medium speed, until smooth. Add sugar and vanilla, mixing well. Add egg, 1/4 cup (60 mL) at a time; mix on low after each addition until smooth. Scrape down bowl as needed. Stir melted chocolate into the cheese mixture until incorporated. Pour evenly over crust, lightly smooth the top. Bake for 45 to 55 minutes until centre is just slightly jiggly. Cool to room temperature (without removing the ring).
Glaze:
3. Whisk 1/4 cup (60 mL) of raspberry concentrate into gelatin. Bring the remaining concentrate and sugar to boil, stirring until sugar is dissolved. Stirring constantly, pour the hot mixture into the gelatin mixture. Chill, stirring occasionally, for about 1 hour or until the consistency of liquid honey. Pour evenly over cheesecake, gently spreading with back of the spoon. Chill until set, at least 3 hours. Gently run a sharp knife around outside. Garnish top of the cheesecake with fresh raspberries and whipped cream (if using).
1. Preheat oven to 325°F (160°C). Mix the crumbs with the sugar and butter until combined; press evenly into a 9-in (23 cm) springform pan.
Filling:
2. Blend cream cheese, using a hand mixer on medium speed, until smooth. Add sugar and vanilla, mixing well. Add egg, 1/4 cup (60 mL) at a time; mix on low after each addition until smooth. Scrape down bowl as needed. Stir melted chocolate into the cheese mixture until incorporated. Pour evenly over crust, lightly smooth the top. Bake for 45 to 55 minutes until centre is just slightly jiggly. Cool to room temperature (without removing the ring).
Glaze:
3. Whisk 1/4 cup (60 mL) of raspberry concentrate into gelatin. Bring the remaining concentrate and sugar to boil, stirring until sugar is dissolved. Stirring constantly, pour the hot mixture into the gelatin mixture. Chill, stirring occasionally, for about 1 hour or until the consistency of liquid honey. Pour evenly over cheesecake, gently spreading with back of the spoon. Chill until set, at least 3 hours. Gently run a sharp knife around outside. Garnish top of the cheesecake with fresh raspberries and whipped cream (if using).
Total Time
145 mins
145 mins
- Prep25 mins
- Cook120 mins
Servings:10
Ingredients
- Crust
- 1 1/2 cupsgraham cracker crumbs
- 1/3 cupLactantia Butter, melted
- 3 tbspsugar
- Filling
- 4 bricksLactantia Original Brick Cream Cheese, softened
- 1 cupsugar
- 2 tspvanilla
- 1 cupliquid egg product, well shaken
- 1 cupsemi-sweet chocolate chips, melted
- Glaze
- 3/4 cupfrozen raspberry punch concentrate, thawed
- 1 1/2 tspgelatin
- 1/2 cupgranulated sugar
- 1 oz white chocolate, melted
- Fresh raspberries (optional)
- Lactantia Whipped Cream (optional)
Mussels with Tarragon Cream Sauce
MORE
Mussels with Tarragon Cream Sauce
Directions
1. In a large pot, heat the olive oil.
2. Add in the garlic, chili peppers and onion and sautée for two minutes until lightly browned.
3. Add in the mussels, and stir to coat in the onion mixture.
4. Pour in the white wine and stir the mussels.
5. Cover the pot and let the mussels steam for about 8 minutes, until the shells open up.
6. Using a slotted spoon remove mussels and place on a serving platter.
7. Bring the liquid in the pot to a boil, season with salt and pepper, and tarragon. Reduce for a couple of minutes then add in the Lactantia 15% Cooking Cream.
8. Pour sauce over the mussels and sprinkle with chopped tomatoes and green onions.
2. Add in the garlic, chili peppers and onion and sautée for two minutes until lightly browned.
3. Add in the mussels, and stir to coat in the onion mixture.
4. Pour in the white wine and stir the mussels.
5. Cover the pot and let the mussels steam for about 8 minutes, until the shells open up.
6. Using a slotted spoon remove mussels and place on a serving platter.
7. Bring the liquid in the pot to a boil, season with salt and pepper, and tarragon. Reduce for a couple of minutes then add in the Lactantia 15% Cooking Cream.
8. Pour sauce over the mussels and sprinkle with chopped tomatoes and green onions.
Total Time
35 mins
35 mins
- Prep15 mins
- Cook20 mins
Servings:2
Ingredients
- 2 lbsMussels, rinsed and cleaned
- 3 garlic cloves, chopped
- 1 small onion, chopped
- 2 tspchili flakes
- 1/2 cupwhite wine
- 1/2 cupLactantia 15% Cooking Cream
- 2 tbspfresh tarragon, chopped
- 1/4 cuptomato, diced
- 6 tbspgreen onion, chopped
- 1 tspsalt
- 1 tsppepper
- 2 cupsolive oil
Garlic Butter Quick Buns
MORE
Garlic Butter Quick Buns
Directions
1. Topping: Toss the bread crumbs with the grated Black Diamond Parmesan
cheese, Lactantia butter and garlic. Reserve.
2. Preheat oven to 375°F (190°C). Grease 12 muffin cups. Stir the flour with the parsley, baking powder and salt in a large bowl. Whisk Beatrice 2% Milk with Lactantia butter, eggs and garlic in a separate bowl.
3. Make a well in the dry ingredients and pour in the milk mixture. Starting from centre and working toward outside of bowl, stir just until combined. Divide the batter among the muffin cups. Sprinkle evenly with topping. Bake for 25 minutes or until set and golden.
2. Preheat oven to 375°F (190°C). Grease 12 muffin cups. Stir the flour with the parsley, baking powder and salt in a large bowl. Whisk Beatrice 2% Milk with Lactantia butter, eggs and garlic in a separate bowl.
3. Make a well in the dry ingredients and pour in the milk mixture. Starting from centre and working toward outside of bowl, stir just until combined. Divide the batter among the muffin cups. Sprinkle evenly with topping. Bake for 25 minutes or until set and golden.
Total Time
35 mins
35 mins
- Prep10 mins
- Cook25 mins
Servings:12
Ingredients
- 2 cupsall purpose flour
- 2 tbspchopped fresh parsley
- 1 tbspbaking powder
- 1/2 tspsalt
- 3/4 cupBeatrice 2% Milk
- 1/2 cupmelted Lactantia Butter
- 1/4 cupliquid egg product, well shaken
- 2 tspminced garlic
- 1/2 cupfresh bread crumbs
- 1/4 cupgrated Black Diamond Parmesan Cheese
- 3 tbspmelted Lactantia Butter
- 1 tspminced garlic
No Bake Blueberry Cheesecake
MORE
No Bake Blueberry Cheesecake
Directions
1. In a medium bowl beat cream cheese, sugar and lemon juice until smooth.
2. Prepare gelatin according to package directions. Add prepared gelatin to cream cheese mixture. Mix well. Cool in refrigerator for 15 minutes.
3. In the meantime whip Lactantia 35% whipping cream until stiff peaks form. Fold into cooled cream cheese mixture. Fold in 3 cups of blueberries.
4. Pour cream cheese mixture into prepared crust.
5. Let cool at least 4 hours or overnight in refrigerator. Garnish with remaining 1 cup of blueberries.
2. Prepare gelatin according to package directions. Add prepared gelatin to cream cheese mixture. Mix well. Cool in refrigerator for 15 minutes.
3. In the meantime whip Lactantia 35% whipping cream until stiff peaks form. Fold into cooled cream cheese mixture. Fold in 3 cups of blueberries.
4. Pour cream cheese mixture into prepared crust.
5. Let cool at least 4 hours or overnight in refrigerator. Garnish with remaining 1 cup of blueberries.
Total Time
50 mins
50 mins
- Prep20 mins
- Cook30 mins
Servings:8
Ingredients
- 19” prepared deep graham cracker crust
- 1 pkgLactantia Light Cream Cheese, softened
- 1/3 cupicing sugar
- 2 tbsplemon juice
- 1 cupLactantia 35% Whipping Cream
- 1 envelope unflavoured gelatin
- 4 cupsfresh blueberries
Creamy Orange-Cranberry Cheesecake
MORE
Creamy Orange-Cranberry Cheesecake
Directions
1. Preheat oven to 350°F (180°C). Lightly spray a 9-inch (23-cm) spring form pan
with vegetable oil. In a food processor, whirl flour with icing sugar.
Cut Lactantia Butter into large chunks, then pulse into flour just until mixture
begins to come together. Or place flour and icing sugar in a medium-size bowl. Cut
in butter just until mixture resembles small bread crumbs. Turn mixture into pan.
Press evenly into a thin layer over bottom of pan. Bake in lower part of preheated
oven, until golden, from 18 to 20 minutes.
2. Meanwhile, place Lactantia Original or Light Cream Cheese in a large mixing bowl. Using an electric mixer, beat cheese until smooth. Gradually beat in sugar. Scrape down sides of bowl to ensure even mixing. Beat in orange peel and vanilla. Crack in eggs, one at a time, beating well and scraping down sides of bowl after each addition. Stir in liqueur and cranberries just until mixed.
3. Pour mixture over baked crust. It will fill almost to the top of the pan. Smooth top. Bake in lower part of oven for 20 minutes. Then reduce oven temperature to 300°F (150°C). Continue baking just until centre is almost set, for 1-1/4 more hours.
4. Turn off oven and leave door open. Let cheesecake slowly cool in oven for 45 minutes to 1 hour. Remove from oven, then run a knife around edge to help prevent cracking. Refrigerate, uncovered, at least 3 hours, preferably overnight.
5. Prepare the sauce up to 2 hours before serving. Pour Lactantia 35% Cream and liqueur, if using, into a small saucepan. Bring up to a boil, stirring occasionally, over medium-high heat. Finely chop chocolate and place in a medium-sized bowl. Pour hot cream mixture overtop and stir well until chocolate has completely melted. Stir in Lactantia Butter until smooth. Slice cake into thin wedges. Drizzle a few spoonfuls of warm chocolate sauce over each piece.
2. Meanwhile, place Lactantia Original or Light Cream Cheese in a large mixing bowl. Using an electric mixer, beat cheese until smooth. Gradually beat in sugar. Scrape down sides of bowl to ensure even mixing. Beat in orange peel and vanilla. Crack in eggs, one at a time, beating well and scraping down sides of bowl after each addition. Stir in liqueur and cranberries just until mixed.
3. Pour mixture over baked crust. It will fill almost to the top of the pan. Smooth top. Bake in lower part of oven for 20 minutes. Then reduce oven temperature to 300°F (150°C). Continue baking just until centre is almost set, for 1-1/4 more hours.
4. Turn off oven and leave door open. Let cheesecake slowly cool in oven for 45 minutes to 1 hour. Remove from oven, then run a knife around edge to help prevent cracking. Refrigerate, uncovered, at least 3 hours, preferably overnight.
5. Prepare the sauce up to 2 hours before serving. Pour Lactantia 35% Cream and liqueur, if using, into a small saucepan. Bring up to a boil, stirring occasionally, over medium-high heat. Finely chop chocolate and place in a medium-sized bowl. Pour hot cream mixture overtop and stir well until chocolate has completely melted. Stir in Lactantia Butter until smooth. Slice cake into thin wedges. Drizzle a few spoonfuls of warm chocolate sauce over each piece.
Total Time
135 mins
135 mins
- Prep35 mins
- Cook100 mins
Servings:12
Ingredients
- Crust
- 1/4 cupall purpose flour
- 1/4 cupicing sugar
- 1/3 cupLactantia Butter, cold
- Filling
- 4×8 oz (250g)Lactantia Original Cream Cheese, at room temperature
- 1 cupgranulated sugar
- 2 tbspfinely grated orange peel
- 1 tspvanilla
- 4large eggs
- 1/4 cuporange-flavoured liquor
- 1 cupdried cranberries (optional)
- Sauce
- 3/4 cupLactantia 35% Cream
- 1 tbsporange-flavoured liqueur
- 4 ozbittersweet or semi-sweet chocolate
- 3 tbsp Lactantia Butter
Cappuccino Parfait
MORE
Cappuccino Parfait
Directions
1. In a medium heavy bottom saucepan on medium low heat, bring Sensational beverage to a simmer.
2. In a small bowl mix together coffee, liqueur (optional), sugar and cornstarch until smooth and no lumps appear.
3. Slowly whisk coffee mixture into simmering Sensational Soy beverage. Continue cooking over medium low heat, whisking until the pudding thickens. Remove from heat, transfer to a bowl and cover with plastic wrap so that the wrap sits directly on the surface of the pudding. Cool completely.
4. With a whisk, mix coffee mixture until smooth. Fold cooled coffee mixture into 1 cup whipped topping until well combined.
5. In parfait or clear glasses layer whipped topping alternately with coffee mixture, dividing evenly between the four dessert glasses. Let cool in refrigerator for at least 2 hours before serving. Garnish with cocoa powder, cinnamon, shaved chocolate or chocolate covered espresso beans.
2. In a small bowl mix together coffee, liqueur (optional), sugar and cornstarch until smooth and no lumps appear.
3. Slowly whisk coffee mixture into simmering Sensational Soy beverage. Continue cooking over medium low heat, whisking until the pudding thickens. Remove from heat, transfer to a bowl and cover with plastic wrap so that the wrap sits directly on the surface of the pudding. Cool completely.
4. With a whisk, mix coffee mixture until smooth. Fold cooled coffee mixture into 1 cup whipped topping until well combined.
5. In parfait or clear glasses layer whipped topping alternately with coffee mixture, dividing evenly between the four dessert glasses. Let cool in refrigerator for at least 2 hours before serving. Garnish with cocoa powder, cinnamon, shaved chocolate or chocolate covered espresso beans.
Total Time
25 mins
25 mins
- Prep5 mins
- Cook20 mins
Servings:4
Ingredients
- 2 cupsSentational Soy Smooth Original
- ½ cupvery strong coffee - cooled
- 2 tbspcoffee flavoured liqueur, optional
- 3/4 cupwhite sugar
- 4 tbspcornstarch
- 1 cupnon-dairy whipped topping
Margherita Cheesy Pizza
MORE
Margherita Cheesy Pizza
Directions
1. On a floured surface, roll out pizza dough, stretching to fit on a lightly-greased, 16 inch pizza pan, allowing for 2” crust.
2. Spread evenly with rosé sauce.
3. Sprinkle evenly with Racolli Pizza Mozzarella shredded cheese and Black Diamond Parmesan Cheese Blend, reserving ¼ cup of each for topping.
4. Scatter red bell peppers evenly over surface.
5. Scatter with onions evenly over surface.
6. Add chicken evenly.
7. Sprinkle the remaining cheeses over top.
8. Bake the pizza in a pre-heated 450º oven for 15-20 minutes or until brown on the bottom.
9. Let sit for 3 minutes before slicing.
2. Spread evenly with rosé sauce.
3. Sprinkle evenly with Racolli Pizza Mozzarella shredded cheese and Black Diamond Parmesan Cheese Blend, reserving ¼ cup of each for topping.
4. Scatter red bell peppers evenly over surface.
5. Scatter with onions evenly over surface.
6. Add chicken evenly.
7. Sprinkle the remaining cheeses over top.
8. Bake the pizza in a pre-heated 450º oven for 15-20 minutes or until brown on the bottom.
9. Let sit for 3 minutes before slicing.
Total Time
20 mins
20 mins
- Prep5 mins
- Cook15 mins
Servings:1
Ingredients
- 116” ball raw pizza dough
- 1 cupprepared rosé sauce
- 1 cupRacolli Pizza Mozzarella shredded cheese
- ½ cupBlack Diamond Parmesan Cheese Blend
- 1 cupchopped red bell peppers
- ½ cupchopped white onions
- 1 cupcooked chicken diced
- ½ cupbanana peppers
Pumpkin Cheesecake Squares
MORE
Pumpkin Cheesecake Squares
Directions
1. Preheat oven to 350°F.
2. In a small bowl mix flour, sugar and melted butter. Press into bottom of 9” x 13” (3.75 L) pan. Bake for 10 minutes.
3. In a medium bowl, mix softened cream cheese on medium speed until smooth. Add eggs one at a time until well blended, scraping bowl once or twice with a spatula. Mix in pumpkin, pumpkin spice and brown sugar. Fold in pecans. Pour evenly over crust.
4. Bake for 20-30 minutes until center is almost set. Cool slightly and refrigerate for three hours or overnight.
5. Spread whipped cream evenly over cooled pumpkin filling. Cut into squares.
2. In a small bowl mix flour, sugar and melted butter. Press into bottom of 9” x 13” (3.75 L) pan. Bake for 10 minutes.
3. In a medium bowl, mix softened cream cheese on medium speed until smooth. Add eggs one at a time until well blended, scraping bowl once or twice with a spatula. Mix in pumpkin, pumpkin spice and brown sugar. Fold in pecans. Pour evenly over crust.
4. Bake for 20-30 minutes until center is almost set. Cool slightly and refrigerate for three hours or overnight.
5. Spread whipped cream evenly over cooled pumpkin filling. Cut into squares.
Total Time
55 mins
55 mins
- Prep15 mins
- Cook40 mins
Servings:12
Ingredients
- 1 pkgLactantia Cream Cheese product, at room temperature
- 1 cupLactantia Butter, melted
- 2 cupsall purpose flour
- 1 1/2 cupswhite sugar
- 2eggs
- 1×14oz. canpure pumpkin
- 1 tbsppumpkin pie spice
- 1/3 cupbrown sugar
- 1 cupchopped pecans
- 2 cupsLactantia 35% Whipping Cream
Cappuccino Cheesecake
MORE
Cappuccino Cheesecake
Directions
Crust:
1. Preheat oven to 325 F.
2. In a small bowl, mix cookie crumbs and butter until combined.
3. Spoon 1 1/2 tablespoons of crumb mixture into 12 paper lined muffin cups. Press firmly into bottom of each cup.
Filling:
1. In a large bowl, beat cream cheese with an electric mixer until creamy.
2. Add yogourt slowly. Gradually add remaining ingredients. Spoon cream cheese mixture evenly into crusts.
3. Bake for 20-30 minutes, or until cheesecakes have set.
4. For an elegant presentation drizzle with melted chocolate or dust with cocoa powder.
1. Preheat oven to 325 F.
2. In a small bowl, mix cookie crumbs and butter until combined.
3. Spoon 1 1/2 tablespoons of crumb mixture into 12 paper lined muffin cups. Press firmly into bottom of each cup.
Filling:
1. In a large bowl, beat cream cheese with an electric mixer until creamy.
2. Add yogourt slowly. Gradually add remaining ingredients. Spoon cream cheese mixture evenly into crusts.
3. Bake for 20-30 minutes, or until cheesecakes have set.
4. For an elegant presentation drizzle with melted chocolate or dust with cocoa powder.
Total Time
50 mins
50 mins
- Prep20 mins
- Cook30 mins
Servings:12
Ingredients
- 1 1/4 cupschocolate wafer crumbs
- 1/3 cupLactantia Butter melted
- 1 packageLactantia Cream Cheese, softened
- 1 cupAstro Original Balkan Style 6% Plain Yogourt
- 1/4 cupstrong coffee or espresso
- 2 eggs at room temperature
- 1/2 cupsugar
- 1 1/2 tspcornstarch
Lemony Cheesecake Squares
MORE
Lemony Cheesecake Squares
Directions
1. Preheat oven to 350°F (180°C). In a food processor, whirl butter with brown
sugar until mixed. Pulse in flour and cocoa just until mixture starts to come
together. Set aside 1-1/2 cups (375 mL) to use as topping later. Press remainder
into bottom of an ungreased 9X13-inch (3-L) baking dish. Bake in centre of
preheated oven until crust is firm to the touch, about 15 minutes. Remove from
oven and reduce temperature to 325°F (160°C).
2. While crust is baking, place Lactantia Original Cream Cheese and granulated sugar in food processor. Whirl until smooth, occasionally scraping down sides of bowl with a spatula. Add eggs, lemon juice and vanilla. Whirl until evenly mixed, scraping down sides as necessary. Spread mixture evenly over hot crust and smooth surface. Then sprinkle reserved 1-1/2 cups (375 mL) crumb mixture overtop. Bake in centre of 325°F (160°C) oven until filling is set when pan is jiggled, from 40 to 45 minutes. Remove from oven and cool on a wire rack.
3. When completely cool slice into squares. Squares will keep well wrapped and refrigerated up to 4 days or freeze up to 1 month.
2. While crust is baking, place Lactantia Original Cream Cheese and granulated sugar in food processor. Whirl until smooth, occasionally scraping down sides of bowl with a spatula. Add eggs, lemon juice and vanilla. Whirl until evenly mixed, scraping down sides as necessary. Spread mixture evenly over hot crust and smooth surface. Then sprinkle reserved 1-1/2 cups (375 mL) crumb mixture overtop. Bake in centre of 325°F (160°C) oven until filling is set when pan is jiggled, from 40 to 45 minutes. Remove from oven and cool on a wire rack.
3. When completely cool slice into squares. Squares will keep well wrapped and refrigerated up to 4 days or freeze up to 1 month.
Total Time
80 mins
80 mins
- Prep20 mins
- Cook60 mins
Servings:24
Ingredients
- 3/4 cupLactantia Butter, cold, cut into cubes
- 1/2 cupbrown sugar, lightly packed
- 2 cupsall purpose flour
- 1/4 cupcocoa
- 4 pkgs8-oz blocks Lactantia Original Cream Cheese, cut into cubes
- 1 cupgranulated sugar
- 4 eggs
- 1/2 cupfreshly squeezed lemon juice
- 1 tbspvanilla
Yogourt Biscuits
MORE
Yogourt Biscuits
Directions
1. Preheat oven to 425°F. Lightly grease a baking sheet or line with parchment paper.
2. In a large bowl mix flour, salt, baking powder and sugar. Add Astro yogourt and Beatrice buttermilk (or milk) and mix until well combined. If necessary add more Beatrice buttermilk (or milk) until all of the flour mixture in wet. The dough will be sticky, and shiny.
3. Drop approximately 1/4 cup (60 mL) of batter onto prepared baking sheet at 1” (2.5 cm) intervals.
4. Bake for 10-15 minutes until biscuits and lightly browned.
2. In a large bowl mix flour, salt, baking powder and sugar. Add Astro yogourt and Beatrice buttermilk (or milk) and mix until well combined. If necessary add more Beatrice buttermilk (or milk) until all of the flour mixture in wet. The dough will be sticky, and shiny.
3. Drop approximately 1/4 cup (60 mL) of batter onto prepared baking sheet at 1” (2.5 cm) intervals.
4. Bake for 10-15 minutes until biscuits and lightly browned.
Total Time
25 mins
25 mins
- Prep10 mins
- Cook15 mins
Servings:12
Ingredients
- 2 cupsall purpose flour
- 1/2 tspsalt
- 4 tspbaking powder
- 2 tbspgranulated white sugar
- 1 cupAstro Plain Yogourt
- 1 cupBeatrice Buttermilk or Milk
- Additional Beatrice Buttermilk or milk as necessary
Cheesy Baked Tomatoes
MORE
Cheesy Baked Tomatoes
Directions
1. Preheat broiler. Slice tomatoes in half and gently squeeze out seeds and juice.
Place cut-side- up on a foil-lined baking sheet. Sprinkle each with salt, pepper and
Italian seasoning.
2. Cut block of Lactantia Cream Cheese into small cubes. Equally divide among tomatoes. Sprinkle tops with chopped chives and place under broiler until cheese is hot and starts to melt, from 5 to 8 minutes. Serve immediately.
2. Cut block of Lactantia Cream Cheese into small cubes. Equally divide among tomatoes. Sprinkle tops with chopped chives and place under broiler until cheese is hot and starts to melt, from 5 to 8 minutes. Serve immediately.
Total Time
25 mins
25 mins
- Prep10 mins
- Cook15 mins
Servings:1
Ingredients
- 4 ripe plum or beefsteak tomatoes
- ½ tspeach salt and freshly ground black pepper
- 1 tspdried Italian seasoning
- 1 blockLactantia Original Cream Cheese
- 2 tbspchopped chives or green onions
Ranch Salad Dressing on Iceberg Lettuce with Bacon
MORE
Ranch Salad Dressing on Iceberg Lettuce with Bacon
Directions
1. In a bowl mix together the mayo, vinegar, Lactantia® Half and Half 10% Cream,
onion, and all spices.
2. Fold in fresh herbs.
3. On each plate, place one wedge of iceberg lettuce and 5 cherry tomatoes halves.
4. Top with dressing and sprinkle bacon over top.
2. Fold in fresh herbs.
3. On each plate, place one wedge of iceberg lettuce and 5 cherry tomatoes halves.
4. Top with dressing and sprinkle bacon over top.
Total Time
5 mins
5 mins
- Prep5 mins
Servings:4
Ingredients
- 2 tbsponion, grated
- 2 tbspfresh chives, chopped
- 3 tbspfresh dill, chopped
- 2 tbspfresh parsley, chopped
- 1/2 tsppaprika
- Pinchof cayenne
- 1/2 tspdry mustard
- 1/2 tspgarlic powder
- 1/2 tspfresh ground pepper
- 2 tspworcestershire sauce
- 1 tspwhite vinegar
- 1 cupmayonnaise
- 1/2 cupLactantia Half and Half 10% Cream
- 4 wedgesiceberg lettuce
- 6 bacon slices, cooked and chopped
- 10 cherry tomatoes, halved
Decadent Macaroni and Cheese
MORE
Decadent Macaroni and Cheese
Directions
1. Preheat oven to 375°F. Lightly butter a 9 × 13 ovenproof casserole dish.
2. Cook macaroni in lots of boiling salted water until al dente.
3. In a small pot add Lactantia milk, bay leaves, nutmeg and thyme. Bring to a simmer. Remove from heat.
4. In another pot melt Lactantia butter over medium-high heat. Whisk in flour and cook for 2 minutes. Strain the hot Lactantia milk into the roux and mix until smooth. Bring to a boil and cook, stirring constantly, for 3 minutes. Lower heat to medium-low.
5. Add the Black Diamond cheddar cheeses and stir until melted. Taste and add salt and pepper as necessary.
6. Combine cooked macaroni and cheddar sauce. Pour the mixture into the prepared dish.
7. Combine parmesan cheese and bread crumbs and sprinkle evenly over macaroni.
8. Bake for 25-35 minutes until browned and bubbling.
2. Cook macaroni in lots of boiling salted water until al dente.
3. In a small pot add Lactantia milk, bay leaves, nutmeg and thyme. Bring to a simmer. Remove from heat.
4. In another pot melt Lactantia butter over medium-high heat. Whisk in flour and cook for 2 minutes. Strain the hot Lactantia milk into the roux and mix until smooth. Bring to a boil and cook, stirring constantly, for 3 minutes. Lower heat to medium-low.
5. Add the Black Diamond cheddar cheeses and stir until melted. Taste and add salt and pepper as necessary.
6. Combine cooked macaroni and cheddar sauce. Pour the mixture into the prepared dish.
7. Combine parmesan cheese and bread crumbs and sprinkle evenly over macaroni.
8. Bake for 25-35 minutes until browned and bubbling.
Total Time
55 mins
55 mins
- Prep10 mins
- Cook45 mins
Servings:6
Ingredients
- 4 cupsmacaroni
- 2 cupsBeatrice Homogenized Milk
- 2 bay leaves
- dashnutmeg
- 1/2 tspdried thyme leaves
- 3 tbspLactantia Butter
- 3 tbspall purpose flour
- 2 cupsBalderson Old Cheddar, shredded
- 1 cupBlack Diamond Medium Chedder, shredded
- 4 tbspBlack Diamond Parmesan Cheese
- 1/2 cupbread crumbs
Chipotle Potato Salad
MORE
Chipotle Potato Salad
Directions
1. Preheat oven to 450 F.
2. In a large bowl, toss potatoes with olive oil, salt and pepper. Roast for 15-20 minutes or until tender and slightly golden. Remove from oven and allow to cool slightly.
3. In a large bowl, mix Astro yogourt, cilantro, green onions, yellow pepper, chipotle pepper, Dijon mustard, and lime juice.
4. Add potatoes and mix until combined. Season to taste with salt and pepper. Serve warm, chilled or at room temperature.
2. In a large bowl, toss potatoes with olive oil, salt and pepper. Roast for 15-20 minutes or until tender and slightly golden. Remove from oven and allow to cool slightly.
3. In a large bowl, mix Astro yogourt, cilantro, green onions, yellow pepper, chipotle pepper, Dijon mustard, and lime juice.
4. Add potatoes and mix until combined. Season to taste with salt and pepper. Serve warm, chilled or at room temperature.
Total Time
35 mins
35 mins
- Prep15 mins
- Cook20 mins
Servings:6
Ingredients
- 2 lbsnew potatoes, if larger cut in half
- 1 tbspolive oil
- 1 cupAstro Yogourt
- 1/2 cupchopped cilantro
- 3 green onions, sliced
- 1 yellow pepper, chopped
- 1chipotle pepper, chopped
- 1 tbspdijon mustard
- 1 tsplime juice
- salt and pepper to taste
Chocolate Crepes with Strawberries & Whipped Cream
MORE
Chocolate Crepes with Strawberries & Whipped Cream
Directions
1. In a bowl, sift together the flour, sugar, salt, ground cardamom, and cocoa
powder.
2. In a second bowl, crack the eggs, and whisk them with the Lactantia Dark Chocolate Flavoured Milk.
3. Make a hole in the centre of the dry ingredients, and slowly pour in the milk mixture, stirring until smooth.
4. Add in the oil and if lumps remain, strain through a sieve.
5. Let mixture rest for 10 minutes.
6. While the mixture is resting, in a standing mixer, attached with a whisk, whisk the cream until it starts to thicken. Slowly add the icing sugar 1 teaspoon at a time and then the vanilla. Stop the mixture when it forms stiff peaks.
7. Heat an 8” crepe pan on medium heat. Pour the crepe mixture into a measuring cup for easy pouring.
8. Spray the pan with non-stick cooking spray and wipe away with a paper towel, then pour enough crepe mixture to thinly coat the pan.
9. Once the crepe starts to become golden brown on the bottom, use a metal spatula and flip the crepe over and continue cooking for another 10 seconds or so.
10. Remove the crepe, and place a small piece of parchment paper on top of it. Repeat the cooking process, and place the second crepe on top of the first, with the parchment paper in between the two, to prevent sticking. Repeat.
2. In a second bowl, crack the eggs, and whisk them with the Lactantia Dark Chocolate Flavoured Milk.
3. Make a hole in the centre of the dry ingredients, and slowly pour in the milk mixture, stirring until smooth.
4. Add in the oil and if lumps remain, strain through a sieve.
5. Let mixture rest for 10 minutes.
6. While the mixture is resting, in a standing mixer, attached with a whisk, whisk the cream until it starts to thicken. Slowly add the icing sugar 1 teaspoon at a time and then the vanilla. Stop the mixture when it forms stiff peaks.
7. Heat an 8” crepe pan on medium heat. Pour the crepe mixture into a measuring cup for easy pouring.
8. Spray the pan with non-stick cooking spray and wipe away with a paper towel, then pour enough crepe mixture to thinly coat the pan.
9. Once the crepe starts to become golden brown on the bottom, use a metal spatula and flip the crepe over and continue cooking for another 10 seconds or so.
10. Remove the crepe, and place a small piece of parchment paper on top of it. Repeat the cooking process, and place the second crepe on top of the first, with the parchment paper in between the two, to prevent sticking. Repeat.
Total Time
30 mins
30 mins
- Prep15 mins
- Cook15 mins
Servings:6
Ingredients
- 375 mlLactantia Dark Chocolate Flavoured Milk
- 2eggs
- ½ cupall purpose flour
- 1 tbspgranulated sugar
- Pinchof salt
- 2 tspground cardamom
- 2 tspcocoa powder
- 1 tbspcanola oil
- 1½ cupssliced strawberries (¼ per crepe)
- 1 cupLactantia 35% Whipping Cream
- 2 tbspicing sugar, sifted
- 1 tspvanilla extract
Blueberry Banana Smoothie with Flax and Honey
MORE
Blueberry Banana Smoothie with Flax and Honey
Directions
1. In a blender, combine the bananas, blueberries, ground flax, honey, mint and
Lactantia Lactose Free 2% Milk.
2. Blend mixture for one minute or until smooth.
3. Add in the ice, and blend until fully crushed.
2. Blend mixture for one minute or until smooth.
3. Add in the ice, and blend until fully crushed.
Total Time
5 mins
5 mins
- Prep5 mins
Servings:4
Ingredients
- 2bananas
- 1 cupblueberries
- 2 tbspground flax meal
- 2 tbsphoney
- 10 fresh mint leaves
- 1½ cupsLactantia Lactose Free 2% Milk
- ¼ cupice
B-52 Brownies
MORE
B-52 Brownies
Directions
1. Preheat oven to 325°F. Lightly spray with vegetable oil or line an 8-inch square
baking pan with parchment paper.
2. In a large bowl, using a fork, stir 1 cup sugar with 2/3 cup flour, cocoa, baking powder and salt. Make a well in the centre.
3. In a small bowl, whisk butter with 2 eggs and 1 teaspoon vanilla. Pour into well in flour mixture. Stir until combined. Divide mixture in half. Stir coffee-flavoured liqueur into one half of mixture. Stir cream-flavoured liqueur into remaining half. Set aside.
4. Cut cream cheese into cubes. In a large bowl, using an electric mixer or a wooden spoon beat cream cheese with 1 teaspoon vanilla until smooth. Beat in remaining 2 eggs. Gradually beat in 1/4 cup remaining sugar and 1/4 cup flour. Stir in brandy liqueur, then finely grate in peel from orange. Mix well.
5. Spread coffee-flavoured mixture in bottom of prepared pan. Smooth top. Pour in cream cheese filling, then smooth top. Dollop spoonfuls of cream-flavoured liqueur throughout batter. For a marbled effect, swirl the tip of a knife through some of the cream-flavoured liqueur mixture, pulling the dark batter through the white batter.
6. Bake in centre of preheated oven just until brownies begin to pull away from sides of pan, from 55 to 60 minutes. When cool, cut into squares. Brownies will keep well in the refrigerator for several days.
2. In a large bowl, using a fork, stir 1 cup sugar with 2/3 cup flour, cocoa, baking powder and salt. Make a well in the centre.
3. In a small bowl, whisk butter with 2 eggs and 1 teaspoon vanilla. Pour into well in flour mixture. Stir until combined. Divide mixture in half. Stir coffee-flavoured liqueur into one half of mixture. Stir cream-flavoured liqueur into remaining half. Set aside.
4. Cut cream cheese into cubes. In a large bowl, using an electric mixer or a wooden spoon beat cream cheese with 1 teaspoon vanilla until smooth. Beat in remaining 2 eggs. Gradually beat in 1/4 cup remaining sugar and 1/4 cup flour. Stir in brandy liqueur, then finely grate in peel from orange. Mix well.
5. Spread coffee-flavoured mixture in bottom of prepared pan. Smooth top. Pour in cream cheese filling, then smooth top. Dollop spoonfuls of cream-flavoured liqueur throughout batter. For a marbled effect, swirl the tip of a knife through some of the cream-flavoured liqueur mixture, pulling the dark batter through the white batter.
6. Bake in centre of preheated oven just until brownies begin to pull away from sides of pan, from 55 to 60 minutes. When cool, cut into squares. Brownies will keep well in the refrigerator for several days.
Total Time
80 mins
80 mins
- Prep20 mins
- Cook60 mins
Servings:16
Ingredients
- 1 1/4 cupsgranulated sugar
- 2/3 cupall purpose flour
- 1/2 cupcocoa
- 1/2 tspbaking powder
- 1/4 tspsalt
- 1/2 cupLactantia Butter, melted and cooled
- 4eggs
- 2 tspvanilla
- 3 tbspcoffee-flavoured liqueur
- 3 tbspcream-flavoured liqueur
- 8 ozLactantia Original Cream Cheese
- 1/4 cupall purpose flour
- 1/4 cupbrandy liqueur
- 1 orange
Savoury Cheddar Biscuits
MORE
Savoury Cheddar Biscuits
Directions
1. Stir together flour, sugar, baking powder, salt and
baking soda.
2. Cut butter with pastry blender or knife.
3. Stir Cheese and basil.
4. Add buttermilk to flour mixture, mixing lightly with fork until combined.
5. Turn dough out onto floured board.
6. Knead gently 20 times.
7. Pat or roll dough to 1/2 – inch (12mm) thickness.
8. Cut with floured 2 1/4-inch (6cm) cookie cutter; place on greased cookie sheet.
9. Bake in 400°F (200°C) over 9 min.
10. Reduce oven temperature to 325°F (160°C) and bake 9 min. longer or until golden brown.
2. Cut butter with pastry blender or knife.
3. Stir Cheese and basil.
4. Add buttermilk to flour mixture, mixing lightly with fork until combined.
5. Turn dough out onto floured board.
6. Knead gently 20 times.
7. Pat or roll dough to 1/2 – inch (12mm) thickness.
8. Cut with floured 2 1/4-inch (6cm) cookie cutter; place on greased cookie sheet.
9. Bake in 400°F (200°C) over 9 min.
10. Reduce oven temperature to 325°F (160°C) and bake 9 min. longer or until golden brown.
Total Time
40 mins
40 mins
- Prep20 mins
- Cook20 mins
Servings:15
Ingredients
- 2 cupsall purpose flour
- 2 tbspsugar
- 1 tbspbaking powder
- 1/2 tbspsalt
- 1/4 tbspbaking soda
- 1/2 cupcold Lactantia Salted Butter
- 1/2 packageBlack Diamond Extra Old Chedder Cheese, shredded
- 1/4 cupchopped fresh basil
- 3/4 cupBeatrice Buttermilk
Lasagna Florentine Rolls
MORE
Lasagna Florentine Rolls
Directions
1. In a large saucepot of boiling salted water, cook lasagna noodles until al dente, about 10 minutes. Then drain and spread noodles on counter.
2. Meanwhile preheat oven to 350°F (180°C).
3. In a medium-size bowl, stir cream cheese with parmesan and generous sprinkles of pepper and nutmeg. Mix well until cheese is soft. Taste and add more seasoning if needed.
4. Spread 1/4 cup (50 mL) cream cheese mixture over each lasagna noodle. Roll up jellyroll style, then set seam-side down in a greased 9X9-inch (2.5-L) baking dish. Cover tightly and bake until hot, from 20 to 25 minutes.
5. Just before serving, stir tomato sauce with basil, thyme and sugar in a small saucepan. Gently heat, stirring often, over medium heat until mixture bubbles. Remove from heat and pour over lasagna rolls.
Serving Tip:
Spoon about 2 tbsp (30 mL) sauce on each of 4 warmed dinner plates. Arrange 2 lasagna rolls on each plate. Drizzle with remaining sauce. Serve immediately
.
2. Meanwhile preheat oven to 350°F (180°C).
3. In a medium-size bowl, stir cream cheese with parmesan and generous sprinkles of pepper and nutmeg. Mix well until cheese is soft. Taste and add more seasoning if needed.
4. Spread 1/4 cup (50 mL) cream cheese mixture over each lasagna noodle. Roll up jellyroll style, then set seam-side down in a greased 9X9-inch (2.5-L) baking dish. Cover tightly and bake until hot, from 20 to 25 minutes.
5. Just before serving, stir tomato sauce with basil, thyme and sugar in a small saucepan. Gently heat, stirring often, over medium heat until mixture bubbles. Remove from heat and pour over lasagna rolls.
Serving Tip:
Spoon about 2 tbsp (30 mL) sauce on each of 4 warmed dinner plates. Arrange 2 lasagna rolls on each plate. Drizzle with remaining sauce. Serve immediately
.
Total Time
45 mins
45 mins
- Prep10 mins
- Cook35 mins
Servings:4
Ingredients
- 8regular lasagna noodles, not oven-ready
- 2 containers (8oz)Lactantia Spreadable Cream Cheese
- 1/4 cupfreshly grated Black Diamond Parmesan
- 1generous pinch each of freshly ground black pepper & nutmeg
- 1 cuptomato sauce
- 1 tspdried basil
- 1/2 tspdried leaf thyme
- 1 tspgranulated sugar
Creamy Clam Chowder
MORE
Creamy Clam Chowder
Directions
1. In a large pot, brown the pancetta until nicely browned. Remove and let drain on
paper towel.
2. Using the same pot, sautée the onion and garlic until soft.
3. Sprinkle in the flour and stir constantly for a minute.
4. Slowly add in the clam juice and stock, stirring to avoid lumps, and bring to a boil.
5. Add in the potatoes, celery and corn and simmer for 20 minutes, until potatoes are tender.
6. Add in the canned clams and Lactantia ® Cooking Cream and heat through for 3 minutes.
7. Season with salt and pepper.
8. In a separate pot on medium heat, heat ¼ cup white wine and ¼ chicken stock.
9. Once the liquid is boiling, add in the fresh clams, stir and cover until clam shells have opened.
10. Ladle soup into bowls and garnish with pancetta, parsley and 2 clams per bowl.
2. Using the same pot, sautée the onion and garlic until soft.
3. Sprinkle in the flour and stir constantly for a minute.
4. Slowly add in the clam juice and stock, stirring to avoid lumps, and bring to a boil.
5. Add in the potatoes, celery and corn and simmer for 20 minutes, until potatoes are tender.
6. Add in the canned clams and Lactantia ® Cooking Cream and heat through for 3 minutes.
7. Season with salt and pepper.
8. In a separate pot on medium heat, heat ¼ cup white wine and ¼ chicken stock.
9. Once the liquid is boiling, add in the fresh clams, stir and cover until clam shells have opened.
10. Ladle soup into bowls and garnish with pancetta, parsley and 2 clams per bowl.
Total Time
50 mins
50 mins
- Prep15 mins
- Cook35 mins
Servings:4
Ingredients
- 3 tbspall purpose flour
- 2 tbspcanola or vegetable oil
- 1small onion, chopped
- 2 garlic cloves, chopped
- 2 celery stalks, chopped
- 1/2 cupcanned corn kernels
- 2 canscanned clams, drained
- 1 cupclam juice
- 1yukon gold potato, peeled and diced
- 1small sweet potato, peeled and diced
- 1 cupchicken stock
- 1 cupLactantia 15% Cooking Cream
- 1/4 tspsalt
- 1 tsppepper
- 1/2 cuppancetta, cubed
- 8fresh clams
- 1/4 cupwhite wine
- 1/4 cupchicken stock
- 2 tbspfresh parsley, chopped
Curried Quinoa Salad
MORE
Curried Quinoa Salad
Directions
1. To make the dressing, whisk together curry powder, Astro Original yogourt,
canola oil, vinegar, honey and season with salt and pepper. Set aside.
2. Meanwhile, bring vegetable stock to a boil. Add the quinoa and ¼ tsp salt and simmer for 15 minutes covered or until liquid is absorbed. Turn off the heat and let quinoa sit for 10 minutes covered. Fluff with a fork.
3. While the quinoa cooks, prepare the remaining salad ingredients. Let quinoa cool slightly, toss with dressing. Transfer quinoa to a serving bowl and top with cucumber, mango, cranberries, mint and almonds. Sprinkle with freshly ground pepper.
2. Meanwhile, bring vegetable stock to a boil. Add the quinoa and ¼ tsp salt and simmer for 15 minutes covered or until liquid is absorbed. Turn off the heat and let quinoa sit for 10 minutes covered. Fluff with a fork.
3. While the quinoa cooks, prepare the remaining salad ingredients. Let quinoa cool slightly, toss with dressing. Transfer quinoa to a serving bowl and top with cucumber, mango, cranberries, mint and almonds. Sprinkle with freshly ground pepper.
Total Time
25 mins
25 mins
- Prep10 mins
- Cook15 mins
Servings:8
Ingredients
- 1 1/2 cupsquinoa
- 3 cupslow sodium vegetable stock
- 1 cupsliced cucumber
- 1 cupsliced mango
- 1/4 cupdried cranberries
- 2 tbspfreshly chopped mint
- 2 tbsptoasted sliced almonds
- 1 tbspcurry powder
- 1/2 cupAstro Original Balkan Plain 2% yogourt
- 2 tbsp canola oil
- 2 tbsp rice wine vinegar
- 2 tbsphoney
- salt and pepper
Chicken Quesadilla Pizza
MORE
Chicken Quesadilla Pizza
Directions
1. On a floured surface, roll out pizza dough, stretching to fit on a lightly-greased, 16 inch pizza pan, allowing for 2” crust.
2. Spread evenly with rosé sauce.
3. Sprinkle half of the Black Diamond Cheddar Pizza Mozzarella shredded blend cheese evenly over pizza.
4. Scatter red bell pepper evenly over surface.
5. Add chicken evenly.
6. Add banana pepper over top.
7. Add remaining of Black Diamond Cheddar Pizza Mozzarella shredded blend cheese.
8. Bake the pizza in a pre-heated 450º oven for 15-20 minutes or until brown on the bottom.
9. Let sit for 3 minutes before slicing.
2. Spread evenly with rosé sauce.
3. Sprinkle half of the Black Diamond Cheddar Pizza Mozzarella shredded blend cheese evenly over pizza.
4. Scatter red bell pepper evenly over surface.
5. Add chicken evenly.
6. Add banana pepper over top.
7. Add remaining of Black Diamond Cheddar Pizza Mozzarella shredded blend cheese.
8. Bake the pizza in a pre-heated 450º oven for 15-20 minutes or until brown on the bottom.
9. Let sit for 3 minutes before slicing.
Total Time
20 mins
20 mins
- Prep5 mins
- Cook15 mins
Servings:12
Ingredients
- 116” ball raw pizza dough
- 1 cupprepared rosé sauce
- 2 cupsBlack Diamond Cheddar Pizza Mozzarella shred blend
- 1 cupred bell peppers
- 1 cupcooked chicken
- ½ cupbanana peppers
Roasted Red Pepper Spread
MORE
Roasted Red Pepper Spread
Directions
1. Slice pepper in half, then core and seed. Place cut-side down on a foil-lined baking
sheet. Roast, uncovered, until skin is lightly charred, from 20 to 25 minutes.
Remove from oven and wrap foil around peppers. When cool enough to handle,
peel off skin and discard.
2. In a blender or food processor, whirl peppers with Lactantia Spreadable Cream Cheese. Scrape into a small bowl.
3. Cover and refrigerate until firm, for at least 2 hours or up to 2 days.
Serving Tip:
Use as a sandwich spread or place in a small bowl and use as a dipping sauce for veggies or generously heap on slices of toasted baguette.
2. In a blender or food processor, whirl peppers with Lactantia Spreadable Cream Cheese. Scrape into a small bowl.
3. Cover and refrigerate until firm, for at least 2 hours or up to 2 days.
Serving Tip:
Use as a sandwich spread or place in a small bowl and use as a dipping sauce for veggies or generously heap on slices of toasted baguette.
Total Time
35 mins
35 mins
- Prep10 mins
- Cook25 mins
Servings:3
Ingredients
- 1large red pepper
- - OR -
- 1/2 cupdrained bottled roasted red peppers
- 1/2 cupLactantia Spreadable Cream Cheese
Spring Delight Cheesecake
MORE
Spring Delight Cheesecake
Directions
1. Preheat oven to 325°F (160°C). Combine chocolate wafer crumbs with
melted Lactantia Butter using a wooden spoon. Press crumb mixture over
bottom of an ungreased 9-1/2- inch (24-cm) springform pan. Bake in centre of
preheated oven until set, from 8 to 10 minutes.
2. Coarsely chop chocolate into small pieces. Microwave on medium until chocolate
is almost, but not completely melted, stirring halfway through, from 3 to 4
minutes. Stir until smooth. OR, place in the top of a double boiler set over barely
simmering water. Melt, stirring often, until chocolate is just melted, from 4 to 5
minutes. Remove from heat and stir until chocolate is smooth.
3. Place Lactantia Cream Cheese in a large mixing bowl. Using an electric mixer set at medium (for a higher, lighter cake) or a food processor fitted with a metal blade (for a dense, rich cake), beat until smooth. Beat in coffee crystals and sugar until smooth, about 2 minutes. Beat or whirl in eggs, one at time. Add melted chocolate, then vanilla, until no white streaks remain.
4. Turn filling onto warm crust. Smooth top. Bake in centre of preheated 325°F (160°C) oven until centre of cheesecake seems set when jiggled and a cake tester comes out almost clean, from 60 to 70 minutes. To minimize cracking on the surface, immediately run a knife around edge of pan to loosen cake from pan. Cool on a rack.
5. Cover with plastic wrap and refrigerate until cold, about 6 hours or up to 2 days. Cake freezes well. Serve with seasonal berries or sliced fruit.
3. Place Lactantia Cream Cheese in a large mixing bowl. Using an electric mixer set at medium (for a higher, lighter cake) or a food processor fitted with a metal blade (for a dense, rich cake), beat until smooth. Beat in coffee crystals and sugar until smooth, about 2 minutes. Beat or whirl in eggs, one at time. Add melted chocolate, then vanilla, until no white streaks remain.
4. Turn filling onto warm crust. Smooth top. Bake in centre of preheated 325°F (160°C) oven until centre of cheesecake seems set when jiggled and a cake tester comes out almost clean, from 60 to 70 minutes. To minimize cracking on the surface, immediately run a knife around edge of pan to loosen cake from pan. Cool on a rack.
5. Cover with plastic wrap and refrigerate until cold, about 6 hours or up to 2 days. Cake freezes well. Serve with seasonal berries or sliced fruit.
Total Time
115 mins
115 mins
- Prep30 mins
- Cook85 mins
Servings:16
Ingredients
- Crust
- 1-1/3 cupschocolate wafer crumbs
- 1/4 cupLactantia Butter melted
- Filling
- 6 squares (6oz) semi-sweet chocolate
- 3 × 8-ozLactantia Original Cream Cheese, at room temperature
- 2 tbspinstant coffee crystals
- 1 cupgranulated sugar
- 3 large eggs
- 2 tspvanilla
Ultimate Mochaccino Cheesecake
MORE
Ultimate Mochaccino Cheesecake
Directions
1. Preheat oven to 325°F (160°C). Combine cookie crumbs, sugar and
melted Lactantia Butter until moistened; press onto bottom and halfway up the
sides of ungreased 9-inch (22.5 cm) springform pan. Bake for 10 minutes; remove
from oven and cool. Sprinkle with 1/2 cup (125 mL) chocolate chips.
2. Add Lactantia Cream Cheese to bowl of electric mixer, add sugar and beat on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition, just until blended. Add instant coffee to liqueur and stir until dissolved. Mix into cream cheese mixture. Pour into crust. Sprinkle with remaining chocolate chips or shavings.
3. Bake in preheated oven 45-50 minutes or until almost cooked. The centre will be wobbly. Let cool. Refrigerate up to 6 hours or overnight.
2. Add Lactantia Cream Cheese to bowl of electric mixer, add sugar and beat on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition, just until blended. Add instant coffee to liqueur and stir until dissolved. Mix into cream cheese mixture. Pour into crust. Sprinkle with remaining chocolate chips or shavings.
3. Bake in preheated oven 45-50 minutes or until almost cooked. The centre will be wobbly. Let cool. Refrigerate up to 6 hours or overnight.
Total Time
85 mins
85 mins
- Prep25 mins
- Cook60 mins
Servings:12
Ingredients
- 1 1/2 cupcrushed, chocolate wafer cookie crumbs
- 2 tbspsugar
- 1/4 cupLactantia Butter, melted
- 1 cupchocolate chips or shavings, divided
- 3×8 oz (250g)Lactantia Original or Light Cream Cheese, room temperature
- 3/4 cupsugar
- 3 eggs
- 1 tbsp instant coffee
- 3 tbspcoffee-flavoured liqueur
Cheese and Sausage Frittata
MORE
Cheese and Sausage Frittata
Directions
1. Remove casings from sausages and cook in skillet, breaking up into small pieces, until no longer pink about 5 minutes. Remove sausages from pan and drain off fat.
2. In same skillet melt butter over medium -high heat. Cook onion, garlic, zucchini and red pepper until softened.
3. Combine vegetable mixture with sausage and spread in a greased 9 inch (23 cm) quiche dish or pie plate. Sprinkle with Black Diamond Cheese.
4. In a bowl, beat eggs with cream and seasonings. Pour evenly over filling in dish.
5. Bake at 350°F (180°C) for about 25 minutes or until center is set. Cut in wedges to serve.
2. In same skillet melt butter over medium -high heat. Cook onion, garlic, zucchini and red pepper until softened.
3. Combine vegetable mixture with sausage and spread in a greased 9 inch (23 cm) quiche dish or pie plate. Sprinkle with Black Diamond Cheese.
4. In a bowl, beat eggs with cream and seasonings. Pour evenly over filling in dish.
5. Bake at 350°F (180°C) for about 25 minutes or until center is set. Cut in wedges to serve.
Total Time
40 mins
40 mins
- Prep15 mins
- Cook25 mins
Servings:5
Ingredients
- 2Italian sausages
- 2 tbspLactantia Butter
- 1onion, chopped
- 1clove garlic, minced
- 1medium zucchini, diced
- 1/2 red pepper, diced
- 1 cupBlack Diamond Marble Cheese, shredded
- 6eggs
- 1/4 cupLactantia Cream
- 1/2 tspdried basil
- 1/4 tspeach salt and pepper
Spaghetti with Shrimp in a Rosemary Rosé Sauce
MORE
Spaghetti with Shrimp in a Rosemary Rosé Sauce
Directions
1. In a large pan, heat the extra virgin olive oil.
2. Add in the garlic and rosemary and sauté for a minute.
3. Add in the shrimp, and sauté for another minute until they start to turn pink.
4. Deglaze the pan with the white wine, scraping any bits that may have stuck to the bottom of the pan.
5. Reduce the liquid by half and add in the canned tomatoes.
6. Remove shrimp and set aside.
7. Let sauce boil and reduce by half.
8. Add shrimp back in and finish cooking for a final 5 minutes; season with salt and pepper.
9. Add in the cream and stir.
10. Place noodles in a serving bowl, pour sauce and shrimp over top and serve.
11. Garnish each dish with green onions.
2. Add in the garlic and rosemary and sauté for a minute.
3. Add in the shrimp, and sauté for another minute until they start to turn pink.
4. Deglaze the pan with the white wine, scraping any bits that may have stuck to the bottom of the pan.
5. Reduce the liquid by half and add in the canned tomatoes.
6. Remove shrimp and set aside.
7. Let sauce boil and reduce by half.
8. Add shrimp back in and finish cooking for a final 5 minutes; season with salt and pepper.
9. Add in the cream and stir.
10. Place noodles in a serving bowl, pour sauce and shrimp over top and serve.
11. Garnish each dish with green onions.
Total Time
45 mins
45 mins
- Prep15 mins
- Cook30 mins
Servings:6
Ingredients
- 1 pkgSpaghetti, cooked
- 36/16/20shrimp, cleaned and peeled
- 2 cloves garlic
- 1/2 cupwhite wine
- 400 mLcanned diced tomatoes
- 1/2 cupLactantia Cooking Cream
- 3 tbspfresh rosemary, chopped
- 1 tspsalt
- Pinchof pepper
- 3 tbspextra virgin olive oil
- 6 tbsp green onion, sliced thinly
Deviled Scrambled Eggs
MORE
Deviled Scrambled Eggs
Directions
1. In a large bowl, whisk eggs with water, mustard and seasonings. Add the onions. Add the cream cheese by small spoonfuls. Whisk to break up the cheese a little.
2. Melt butter in a medium-size non-stick frying pan over medium heat. Pour in egg mixture. Cook, stirring frequently, moving set eggs to the center of pan so uncooked egg flows to edges, until eggs look like creamy cottage cheese, from 3 to 4 minutes. Then, use a wide spatula to scrape pan bottom until eggs are done as you like, about another 2 minutes.
3. Eggs will continue to cook when removed from heat, so it’s best to serve right away. Wonderful with sliced tomatoes.
2. Melt butter in a medium-size non-stick frying pan over medium heat. Pour in egg mixture. Cook, stirring frequently, moving set eggs to the center of pan so uncooked egg flows to edges, until eggs look like creamy cottage cheese, from 3 to 4 minutes. Then, use a wide spatula to scrape pan bottom until eggs are done as you like, about another 2 minutes.
3. Eggs will continue to cook when removed from heat, so it’s best to serve right away. Wonderful with sliced tomatoes.
Total Time
15 mins
15 mins
- Prep5 mins
- Cook10 mins
Servings:4
Ingredients
- 8eggs
- 2 tbspwater
- 1 tspmustard
- 2green onions, thinly sliced
- 1/4 cupLactantia Spreadable Cream Cheese
- 1/4 tspeach salt & freshly ground black pepper
- 2 tspLactantia Butter
Summer Berry Brulee
MORE
Summer Berry Brulee
Directions
1. Preheat oven to 300°F.
2. In a large bowl, mix yogourt, egg yolks, sugar and zests and set aside.
3. Divide the berries into the ramekins. Pour yogourt mixture on top.
4. Place ramekins in a small roasting pan and pour enough hot water into baking pan to come halfway up the sides of the ramekins.
5. Bake 45-50 minutes, or until they are just set. Chill until cold.
6. When ready to serve sprinkle 1 tablespoon of brown sugar over custard into each ramekin. Using a kitchen blowtorch, melt sugar until it is golden brown and caramelized. Alternatively, place custards directly under the broiler until golden.
2. In a large bowl, mix yogourt, egg yolks, sugar and zests and set aside.
3. Divide the berries into the ramekins. Pour yogourt mixture on top.
4. Place ramekins in a small roasting pan and pour enough hot water into baking pan to come halfway up the sides of the ramekins.
5. Bake 45-50 minutes, or until they are just set. Chill until cold.
6. When ready to serve sprinkle 1 tablespoon of brown sugar over custard into each ramekin. Using a kitchen blowtorch, melt sugar until it is golden brown and caramelized. Alternatively, place custards directly under the broiler until golden.
Total Time
65 mins
65 mins
- Prep15 mins
- Cook50 mins
Servings:12
Ingredients
- 2 cupsAstro Original Balkan yogourt
- 4 egg yolks
- 1/4 cupsugar
- 1 cupmixed berries (raspberries, blueberries, blackberries)
- 6 tbspbrown sugar
- 1zest from orange
- 1zest from lemon
Chocolate Orange Cheesecake
MORE
Chocolate Orange Cheesecake
Directions
Preparing Crust:
1. Combine all ingredients. Press into bottom and sides of 10” (25 cm) springform pan. Chill.
Preparing Filling:
1. Melt chocolate chips and butter, stirring until smooth. Set aside.
2. Beat cream cheese and sugar until smooth. Add eggs, one at a time until smooth. Stir in orange rind.
3. Divide batter evenly into 2 bowls, about 2 1/2 cups (625 mL) each. Add melted chocolate to one of the bowls of cheese mixture. Mix well.
4. Spread half of chocolate batter on crust. Cover with white batter, then remaining chocolate batter. Place pan on a piece of foil to prevent butter leaking out.
5. Bake at 300°F (150°C) for 65-70 minutes, or just until set. Run knife around edge of hot cake, then cool on wire rack. Chill overnight.
Preparing Glaze:
1. Melt chocolate chips and butter, stirring until smooth.
2. Spread over cheesecake.
3. Chill to set glaze.
1. Combine all ingredients. Press into bottom and sides of 10” (25 cm) springform pan. Chill.
Preparing Filling:
1. Melt chocolate chips and butter, stirring until smooth. Set aside.
2. Beat cream cheese and sugar until smooth. Add eggs, one at a time until smooth. Stir in orange rind.
3. Divide batter evenly into 2 bowls, about 2 1/2 cups (625 mL) each. Add melted chocolate to one of the bowls of cheese mixture. Mix well.
4. Spread half of chocolate batter on crust. Cover with white batter, then remaining chocolate batter. Place pan on a piece of foil to prevent butter leaking out.
5. Bake at 300°F (150°C) for 65-70 minutes, or just until set. Run knife around edge of hot cake, then cool on wire rack. Chill overnight.
Preparing Glaze:
1. Melt chocolate chips and butter, stirring until smooth.
2. Spread over cheesecake.
3. Chill to set glaze.
Total Time
95 mins
95 mins
- Prep25 mins
- Cook70 mins
Servings:10
Ingredients
- Crust
- 2 cupschocolate wafer crumbs
- 1 cuprolled oats
- 1/3 cupbrown sugar, packed
- 2/3 cupLactantia Butter, melted
- Filling
- 1/2 cupsemi-sweet chocolate chips
- 2 tbspLactantia Butter
- 3 pkgsLactantia Spreadable Cream Cheese
- 1 cupsugar
- 3 eggs
- 1 tbspgrated orange rind
- Glaze
- 1/2 cupsemi-sweet chocolate chips
- 2 tbspLactantia Butter
Mozzarella Corn Muffin Fritters
MORE
Mozzarella Corn Muffin Fritters
Directions
1. In a large bowl, combine cornmeal, flour, sugar, baking powder, salt, and pepper.
In a medium bowl, combine Beatrice milk, eggs, green onions, herbs, and hot
sauce, if desired.
2. Stir into cornmeal mixture. Let stand 5 minutes for batter to thicken slightly. Fold in Racolli Mozzarella shredded cheese.
3. Heat oil (about 4-inches deep) to 350˚F in deep fryer, or in a deep saucepan. Drop spoonfuls of batter into hot oil, a few at a time. Cook 3-4 minutes, turning frequently, until floating and lightly golden. Transfer on to paper towels. Repeat until all batter has been used up. Serve warm.
Tips:
To make ahead, prepare and store at room temperature for up to 1 hour, or in refrigerator if longer. Reheat in 350˚F oven for approximately 8-10 minutes, or until hot. If desired, serve with caramelized onion chutney, or your favourite dipping sauce.
2. Stir into cornmeal mixture. Let stand 5 minutes for batter to thicken slightly. Fold in Racolli Mozzarella shredded cheese.
3. Heat oil (about 4-inches deep) to 350˚F in deep fryer, or in a deep saucepan. Drop spoonfuls of batter into hot oil, a few at a time. Cook 3-4 minutes, turning frequently, until floating and lightly golden. Transfer on to paper towels. Repeat until all batter has been used up. Serve warm.
Tips:
To make ahead, prepare and store at room temperature for up to 1 hour, or in refrigerator if longer. Reheat in 350˚F oven for approximately 8-10 minutes, or until hot. If desired, serve with caramelized onion chutney, or your favourite dipping sauce.
Total Time
20 mins
20 mins
- Prep10 mins
- Cook10 mins
Servings:36
Ingredients
- 2 cupscornmeal
- 1 cupall purpose flour
- 1 tbspgranulated sugar
- 2 tspbaking powder
- 1 tspsalt
- 1/4 tspfreshly ground black pepper
- 2 cupsBeatrice Milk
- 2eggs, beaten
- 1/4 cupfinely chopped green onions
- 1 tsp minced fresh herbs
- Hot sauce (optional)
- 2 cupsRacolli Mozzarella shredded cheese
- Vegetable oil, for deep frying
Mexican Style Pizza
MORE
Mexican Style Pizza
Directions
1. On a floured surface, roll out pizza dough, stretching to fit on a lightly-greased, 16 inch pizza pan, allowing for 2” crust.
2. Spread evenly with rosé sauce.
3. Sprinkle evenly with Racolli Pizza Mozzarella shredded cheese and Black Diamond Cheddar Cheese, reserving ¼ cup of each for topping.
4. Scatter green & red bell peppers, onions, corn and chicken pieces evenly over surface.
5. Sprinkle the remaining cheeses over top.
6. Bake the pizza in a pre-heated 450º oven for 15-20 minutes or until brown on the bottom.
7. Let sit for 3 minutes before slicing.
2. Spread evenly with rosé sauce.
3. Sprinkle evenly with Racolli Pizza Mozzarella shredded cheese and Black Diamond Cheddar Cheese, reserving ¼ cup of each for topping.
4. Scatter green & red bell peppers, onions, corn and chicken pieces evenly over surface.
5. Sprinkle the remaining cheeses over top.
6. Bake the pizza in a pre-heated 450º oven for 15-20 minutes or until brown on the bottom.
7. Let sit for 3 minutes before slicing.
Total Time
20 mins
20 mins
- Prep5 mins
- Cook15 mins
Servings:12
Ingredients
- 116” ball raw pizza dough
- 1 cupprepared rosé sauce
- 1 cupRacolli Pizza Mozzarella shredded cheese
- ½ cupBlack Diamond Parmesan Cheese Blend
- 1 cupdiced green peppers
- 1 cupdiced red bell peppers
- ½ cupchopped white onions
- 3/4 cupcooked corn
- 1 cupdiced cooked chicken
- Spices optional
Creamy White Cheddar Dressing
MORE
Creamy White Cheddar Dressing
Directions
1. Whisk milk and flour together in a medium saucepan. Bring to a boil over
medium heat, stirring frequently. Remove from heat; add mustard.
2. For a smooth dressing, add all of the cheese and stir until melted. Or, for a chunkier dressing, reserve ¼ cup (50 mL) of the cheese to add to cooled dressing. Let cool to room temperature.
3. Whisk in mayonnaise; season to taste. For optimum flavour, serve at room temperature, but store in refrigerator.
4. Makes 1-3/4 cups (425 mL).
Tip: When shredding cheese, to prevent sticking, moisten shredder with water, or lightly spray with cooking spray.
If desired, add crumbled crisp-cooked bacon, or finely chopped chives to dressing.
2. For a smooth dressing, add all of the cheese and stir until melted. Or, for a chunkier dressing, reserve ¼ cup (50 mL) of the cheese to add to cooled dressing. Let cool to room temperature.
3. Whisk in mayonnaise; season to taste. For optimum flavour, serve at room temperature, but store in refrigerator.
4. Makes 1-3/4 cups (425 mL).
Tip: When shredding cheese, to prevent sticking, moisten shredder with water, or lightly spray with cooking spray.
If desired, add crumbled crisp-cooked bacon, or finely chopped chives to dressing.
Total Time
15 mins
15 mins
- Prep15 mins
Servings:1
Ingredients
- 1 cupmilk
- 2 tspall purpose flour
- 1 tspdijon mustard
- 4 ozBalderson Heritage 3-year aged cheddar, shredded
- 1/2 cupmayonnaise (regular or light)
- salt and coarsely ground black pepper
Light’n Creamy Mac’n Cheese
MORE
Light’n Creamy Mac’n Cheese
Directions
1. Preheat oven to 350°F (180°C). In a large saucepan of boiling salted water, cook
macaroni until al dente, from 8 to 10 minutes.
2. Meanwhile, pour milk into another large saucepan and warm over medium heat. Cut block of Lactantia Light Cream Cheese into small cubes. When milk is hot, stir in 1/2 of the cubes until melted.
3. Stir in cheddar and flour and stir constantly until well mixed. Add parmesan, mustard, salt, paprika and cayenne. Stir until mixture is smooth.
4. Drain pasta, then add hot noodles to cheese mixture in saucepan. Stir in onions and tomatoes. Mix well until all noodles are coated. Pour entire mixture into an 8-cup (2-L) baking dish. Smooth top.
5. Bake, loosely covered with foil, in center of preheated oven, until casserole is bubbly, from 30 to 35 min.
6. Remove foil from casserole and turn broiler on. Dot top of casserole with remaining cubes of cream cheese. Broil about 4-inches (10-cm) from element until cheese has melted and is golden, from 3 to 5 minutes. Serve immediately.
2. Meanwhile, pour milk into another large saucepan and warm over medium heat. Cut block of Lactantia Light Cream Cheese into small cubes. When milk is hot, stir in 1/2 of the cubes until melted.
3. Stir in cheddar and flour and stir constantly until well mixed. Add parmesan, mustard, salt, paprika and cayenne. Stir until mixture is smooth.
4. Drain pasta, then add hot noodles to cheese mixture in saucepan. Stir in onions and tomatoes. Mix well until all noodles are coated. Pour entire mixture into an 8-cup (2-L) baking dish. Smooth top.
5. Bake, loosely covered with foil, in center of preheated oven, until casserole is bubbly, from 30 to 35 min.
6. Remove foil from casserole and turn broiler on. Dot top of casserole with remaining cubes of cream cheese. Broil about 4-inches (10-cm) from element until cheese has melted and is golden, from 3 to 5 minutes. Serve immediately.
Total Time
75 mins
75 mins
- Prep15 mins
- Cook60 mins
Servings:6
Ingredients
- 3 cupsuncooked macaroni
- 3 cupsBeatrice Skim Milk or 1% Milk
- 1 pkg (8oz)Lactantia Light Cream Cheese
- 1 cupgrated Black Diamond Old Cheddar
- 1/3 cupall-purpose flour
- 1/2 cupfreshly grated Black Diamond Parmesan
- 1 tspmustard
- 1/2 tspeach salt, paprika & cayenne
- 4 green onions, thinly sliced
- 4 plum tomatoes, coarsely chopped
Creamy Mushroom Risotto
MORE
Creamy Mushroom Risotto
Directions
1. Finely chop onion. Place butter in a large saucepan over medium heat. When
melted, add chopped onion and garlic. Cook, stirring often, until onions are soft,
from 3 to 4 minutes.
2. Stir in rice until evenly coated. While constantly stirring, add mushrooms, white wine, salt and pepper flakes. Keep stirring frequently until wine is absorbed.
3. Gradually stir in chicken broth, about a 1/2 cup (125 mL) at a time. Stir frequently until most of the broth is absorbed before adding the next half-cup. Once that has been absorbed, add water, half a cup at a time, stirring until almost all liquid is absorbed before adding more. Stop adding once rice is tender and creamy, from 25 to 30 minutes.
4. Stir in small spoonfuls of Lactantia Spreadable Cream Cheese, mixing well until all the cheese is used. Sprinkle with Black Diamond Parmesan and chopped parsley, if using.
2. Stir in rice until evenly coated. While constantly stirring, add mushrooms, white wine, salt and pepper flakes. Keep stirring frequently until wine is absorbed.
3. Gradually stir in chicken broth, about a 1/2 cup (125 mL) at a time. Stir frequently until most of the broth is absorbed before adding the next half-cup. Once that has been absorbed, add water, half a cup at a time, stirring until almost all liquid is absorbed before adding more. Stop adding once rice is tender and creamy, from 25 to 30 minutes.
4. Stir in small spoonfuls of Lactantia Spreadable Cream Cheese, mixing well until all the cheese is used. Sprinkle with Black Diamond Parmesan and chopped parsley, if using.
Total Time
40 mins
40 mins
- Prep10 mins
- Cook30 mins
Servings:3
Ingredients
- 1onion
- 1 tbspLactantia Butter
- 1 garlic clove, minced
- 1 1/4 cupsshort-grain rice
- 1 cupfinely chopped button mushrooms
- 1/2 cupdry white wine
- 1/4 tspeach salt & hot red pepper flakes
- 10 ozcan undiluted chicken broth
- 2 1/2 cupswater
- 1/2 cupLactantia Spreadable Cream Cheese
- 1/4 cupchopped parsley (optional)
- 1/4 cupfreshly grated Black Diamond Parmesan (optional)
Garden Deluxe Pizza
MORE
Garden Deluxe Pizza
Directions
1. On a floured surface, roll out pizza dough, stretching to fit on a lightly-greased, 16 inch pizza pan, allowing for 2” crust.
2. Spread evenly with rosé sauce.
3. Sprinkle half of the Racolli Pizza Mozzarella shredded cheese.
4. Scatter green bell peppers evenly over surface.
5. Scatter tomatoes over top evenly.
6. Add white onions over top.
7. Spread black sliced olives evenly.
8. Spread mushrooms over top.
9. Add remaining of Racolli Pizza Mozzarella shredded cheese.
10. Bake the pizza in a pre-heated 450º oven for 15-20 minutes or until brown on the bottom.
11. Let sit for 3 minutes before slicing.
2. Spread evenly with rosé sauce.
3. Sprinkle half of the Racolli Pizza Mozzarella shredded cheese.
4. Scatter green bell peppers evenly over surface.
5. Scatter tomatoes over top evenly.
6. Add white onions over top.
7. Spread black sliced olives evenly.
8. Spread mushrooms over top.
9. Add remaining of Racolli Pizza Mozzarella shredded cheese.
10. Bake the pizza in a pre-heated 450º oven for 15-20 minutes or until brown on the bottom.
11. Let sit for 3 minutes before slicing.
Total Time
20 mins
20 mins
- Prep5 mins
- Cook15 mins
Servings:12
Ingredients
- 116” ball raw pizza dough
- 1 cupprepared rosé sauce
- 2 cupsRacolli Pizza Mozzarella shredded cheese
- 1 cuppineapple pieces
- 1 cupgreen bell peppers
- 1 cupdried tomato pieces
- ½ cupchopped white onions
- 1 cupblack olives sliced
- ½ cupmushrooms
Butternut Squash Risotto
MORE
Butternut Squash Risotto
Directions
1. Pour stock into a small saucepan and heat over low heat, keep warm while
making risotto.
2. Melt Lactantia butter with olive oil in large skillet over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the Arborio rice and stir for 2 minutes.
3. Add wine and cook, stirring until evaporated. Add 2 cups of stock and butternut squash, stir until liquid has evaporated. Add an additional 1 cup of stock, continue to stir until evaporated. Continue adding stock and stirring until Arborio rice is al dente and creamy. Stir in Astro Original yogourt, Parmesan cheese and sage. Season with salt and pepper.
4. Serve risotto as a main or side dish with an extra sprinkling of Parmesan cheese.
2. Melt Lactantia butter with olive oil in large skillet over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the Arborio rice and stir for 2 minutes.
3. Add wine and cook, stirring until evaporated. Add 2 cups of stock and butternut squash, stir until liquid has evaporated. Add an additional 1 cup of stock, continue to stir until evaporated. Continue adding stock and stirring until Arborio rice is al dente and creamy. Stir in Astro Original yogourt, Parmesan cheese and sage. Season with salt and pepper.
4. Serve risotto as a main or side dish with an extra sprinkling of Parmesan cheese.
Total Time
50 mins
50 mins
- Prep10 mins
- Cook40 mins
Servings:4
Ingredients
- 1 tbspextra virgin olive oil
- 1 tbspLactantia unsalted butter
- 1 small spanish onion, chopped
- 1 cupArborio rice
- 1/2 cupdry white wine
- 4 cupslow sodium vegetable stock
- 1/4 cupAstro Original Balkan Plain 6% Yogourt
- 1 1/2 cupfresh or frozen butternut squash chunks
- 1/4 cupBlack Diamond Parmesan Cheese, plus additional for serving
- 1 tbspfreshly chopped sage
- salt and pepper
Chicken Vegetable Supreme Pizza
MORE
Chicken Vegetable Supreme Pizza
Directions
1. Place pizza crust on a baking sheet
2. Top crust with sauce and 2 cups of Racolli Pizza Mozzarella cheese
3. Place remaining toppings evenly on pizza
4. Sprinkle remaining ½ cup of Racolli Pizza Mozzarella cheese over pizza
5. Bake in a preheated 450°F oven for 8 to 10 minutes or until crust is golden brown and cheese is melted.
2. Top crust with sauce and 2 cups of Racolli Pizza Mozzarella cheese
3. Place remaining toppings evenly on pizza
4. Sprinkle remaining ½ cup of Racolli Pizza Mozzarella cheese over pizza
5. Bake in a preheated 450°F oven for 8 to 10 minutes or until crust is golden brown and cheese is melted.
Total Time
20 mins
20 mins
- Prep10 mins
- Cook10 mins
Servings:8
Ingredients
- 112" prepared pizza crust
- 1/3 cuppizza or marinara sauce
- 2 ½cup Racolli Pizza Mozzarella Cheese
- 10-12pieces of cooked chicken breast strips
- 50grams chopped sun-dried tomatoes
- 6spears of asparagus
- 50grams diced red peppers
- 50grams diced green peppers
Lightly Luscious Cheesecake
MORE
Lightly Luscious Cheesecake
Directions
1. For crust, combine crust ingredients. Press evenly on bottom and 1/2”/1 cm up sides of 9”/23 cm springform pan. Bake at 325°F (160°C) 8 minutes. Cool.
2. For filling, beat cream cheese and sweetner in large bowl. Beat in eggs, one at a time. Blend in vanilla. Pour into crust.
3. Bake 30-35 minutes or until just set in centre. Loosen cheesecake from edge of pan. Cool. Refrigerate 6 hours or overnight.
4. Serve with fruit, if desired.
2. For filling, beat cream cheese and sweetner in large bowl. Beat in eggs, one at a time. Blend in vanilla. Pour into crust.
3. Bake 30-35 minutes or until just set in centre. Loosen cheesecake from edge of pan. Cool. Refrigerate 6 hours or overnight.
4. Serve with fruit, if desired.
Total Time
50 mins
50 mins
- Prep15 mins
- Cook35 mins
Servings:16
Ingredients
- Crust
- 1 1/4 cupsvanilla wafer crumbs
- 3 tbspLactantia Butter or Margarine, melted
- 2 tbspsweetner spoonful
- Filling
- 3 pkgsLactantia Light or Original Cream Cheese at room temperature
- 3/4 cupsweetner spoonful
- 3eggs
- 2 tspvanilla
Greek-Style Eggplant Steaks
MORE
Greek-Style Eggplant Steaks
Directions
1. Grease grill and preheat barbecue to medium-high heat. Slice eggplants
lengthwise, into 8 (1/2-inch/1- cm) thick slices. In a small bowl, whisk lemon
juice with olive oil, sugar, basil, oregano, salt and garlic.
2. Brush lemon mixture over both sides of eggplant. Barbecue until grill marks appear on undersides and eggplant begins to soften, from 4 to 5 minutes. Brush with lemon mixture again, then turn. Dot each eggplant with Lactantia cream cheese, equally dividing it over each slice.
3. Continue barbecuing until grill marks appear on undersides, about 4 more minutes. Remove from grill. Cover 4 eggplant steaks with sliced tomatoes and 3 basil leaves each. Top with remaining eggplant, cheese-side down, forming a “sandwich”.
2. Brush lemon mixture over both sides of eggplant. Barbecue until grill marks appear on undersides and eggplant begins to soften, from 4 to 5 minutes. Brush with lemon mixture again, then turn. Dot each eggplant with Lactantia cream cheese, equally dividing it over each slice.
3. Continue barbecuing until grill marks appear on undersides, about 4 more minutes. Remove from grill. Cover 4 eggplant steaks with sliced tomatoes and 3 basil leaves each. Top with remaining eggplant, cheese-side down, forming a “sandwich”.
Total Time
25 mins
25 mins
- Prep5 mins
- Cook20 mins
Servings:4
Ingredients
- 2 large eggplants
- 2 tbspfreshly squeezed lemon juice
- 1/4 cupolive oil
- 1 tbspgranulated sugar
- 2 tbspfinely chopped fresh basil
- 12 fresh whole basil leaves for garnish
- 1/4 tspdried oregano
- 1/2 tspsalt
- 2 garlic cloves, minced
- 2 tomatoes, cut into slices
- 1/2 cupLactantia Light Cream Cheese