Fall in Love with Comfort Foods ... Again!
Fall is the perfect time for comfort foods. We like to say it's a "little taste of home" ... that warm, sentimental feeling you get with a hearty home-cooked meal. Try one of these comforting recipe classics tonight.
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Creamy and delicious mushroom soup in only 30 minutes. Add Minerva Dairy Monterey Jack for an added amount of creaminess!
- 2 large Shallots
- Sea Salt
- 2 cloves of Garlic
- 1 cup of Marsala Wine
- 2 packages of Button Mushrooms
- 1 stick of Minerva Dairy Butter
- 1 package of Cremini mushrooms
- 2 more Tbsp. of Mushrooms
Chop shallots and garlic fine and saut? in stick of butter in a large pot over medium heat. Coarse-chop button mushrooms and add to garlic/shallots/butter. Season with Sea Salt & pepper. Cook until softened. Add Marsala Wine and deglaze pan. Turn down to low cook setting. Slice the Cremini mushrooms.
In a separate sauce pan, melt remaining butter and add milk, sea salt and pepper.
Once hot, add grated cheese and mix till all cheese is melted and smooth & creamy. Add milk mixture to large pot and blend with Emulsion Blender until smooth. Add sliced mushrooms and stir. Serve hot, once sliced mushrooms are cooked through and have absorbed some liquid.
Pan Roasted Hubbard & Squash
This recipe turns bland veggies into everyone's fav. The secret is in the Minerva Dairy Maple Butter and Coconut Palm Sugar - sweet and savory.
- 1 small Butternut Squash, peeled and diced into 1/2 inch cubes
- 1 large Hubbard or Acorn Squash, peeled and diced into 1/2 inch cubes
- 1/2 lb. Minerva Dairy Maple Butter
- 1 cup Organic Coconut Palm Sugar
- 1 tsp. Sea Salt
- 1/2 tsp. Black Pepper
Melt Maple Butter in large Frying pan over medium heat, add squash, salt and pepper and stir to coat all with butter. Cover and cook until squash is almost fork tender. Sprinkle in palm sugar and stir to coat, careful not to smash the squash, cook and stir until slightly caramelized and fork tender.
This classic German recipe has been handed down from generations to generations. This easy recipe is a simple pleasure.
- 4 cups of Flour
- A dash of Salt
- 2 cups of Sugar
- 1 lb. Minerva Dairy Butter
Combine flour, salt and sugar. Add room temp Minerva Dairy Butter (I add by hand, but can use mixer on low) Put dough into sided 9x13 pan and pat down. Pierce dough with fork in several spots. Put into pre-heated oven at 350 degrees. Bake for 15-20 minutes.
Cornish Game Hens 2-Ways
Please everyone at the dinner table by preparing two Cornish game hens ? one flavored with Sriracha butter and blood orange slices, and the other with hints of lemon and garlic and herb. These delightful combinations are sure to impress the tastebuds.
- 2 Cornish Game Hens, rinsed and dried
- 1/2 cup Minerva Dairy Garlic and Herb Butter, softened
- 1/2 cup Minerva Dairy Amish Roll Butter, softened
- 1 Lemon sliced thin
- 1 Blood Orange sliced thin
- 1/4 cup Sriracha Hot Sauce
Preheat oven to 400 degrees. Start by making the Sriracha Butter: combine softened Amish Roll Butterand Sriracha and mix well. Gently insert your finger under the skin that covers the breast on each side of the breast bone and lift skin. Place 2 slices of lemon under the skin on each side of one hen. Place 2 slices (1 if too big) of blood orange under the skin on each side of the other hen. Smear the Garlic and Herb butter all over the hen with the lemons and arrange on rack placed over a baking sheet, breast side up and stuff the remains lemon into the cavity. Do the same with the Sriracha Butter on the other hen. Bake for 45 minutes at 400 degrees, melt each butter in microwave and baste every 10 minutes.
This tender and succulent slow-cooked stew is sure to bring the crowd running when you lift the lid! Great served alone, over biscuits or noodles.
- 3 lbs. Stew Meat (Beef)
- 5 Carrots, sliced into 1/4 inch rounds
- 4 stalks Celery, sliced 1/4 inch
- 2 Vidalia Onions, large dices
- 1 can condensed French Onion Soup
- 2 jars whole Mushrooms, drained
- 2 lbs. Baby Red Potatoes, cleaned and halved
- 32 oz. Beef Stock
- 1 cup Red Wine (Darkhorse Cabernet Sauvignon)
- 1/4 cup Flour
- 3 Tbsp. Corn Starch
- 3 Tbsp. Minerva Dairy Smoked Butter
- 2 Tbsp. Minerva Dairy Amish Roll Butter
- 2 Tbsp. Beef Bouillon
- 1 Tbsp. Black Pepper
- 1 Tbsp. Celery Salt
- 1 tsp. Worcestershire Sauce
- 1 tsp. Garlic Powder
- 1 tsp. Onion Powder
- 1/4 tsp. dried Thyme
- 1 1/2 cup Water
Combine stew meat, 1/4 cup flour, 1 Tbsp. corn starch, onion powder, black pepper, and celery salt. In batches, brown stew meat in pan with Smoked Butter. Place browned stew meat into crock pot and add 2 Tbsp. Minerva Dairy Amish Roll Butter into same pan with onions, carrots, celery and potatoes. Saut? until onions are soft. Place all into crock pot with stew meat. Deglaze pan with red wine and add mushrooms to soak up a little wine. Add to crock pot along with can of French onion soup, beef bouillon, beef stock, garlic powder, Worcestershire sauce, thyme, 1/2 cup of water and stir & cook for 6 hours on low.?
Just prior to serving, thicken broth by making a slurry with 2 Tbsp. corn starch and 1 cup of water. Whisk together and add to crock pot and stir. Cook for 1/2 hour longer until sauce thickens. Serve alone or over biscuits, noodles, etc.