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Sweet potato grilled vegetable quesadilla
|8-inch Flour Tortilla||1|
|Vegetable Oil||1 tbsp|
|Sour Cream||1 tbsp|
|Prepared Salsa||1 tbsp|
|shredded Monterey Jack Cheese||.25 cup|
|mixed grilled Vegetables||.5 cup|
|McCain® Harvest Splendor®
|Black Bean-Corn Salsa||.25 cup|
|Lime Sour Cream
(see "Dips" for recipe)
1. Brush one 8-inch flour tortilla with 1 tablespoon of vegetable oil.
2. Place on work surface with oiled side face down.
3. Spread 2 tablespoons of sour cream onto the un-oiled side with the back of a spoon.
4. Spread 1 tablespoon prepared salsa onto the sour cream, and then sprinkle on 1/4 cup of Monterey Jack cheese.
5. Fill with grilled vegetables and transfer, open-faced, onto the grill.
6. Grill over medium heat until tortilla is slightly crispy and cheese has started to melt, then remove from heat.
7. Meanwhile, prepare regular stix according to package directions.
8. Add regular stix to one side of the quesadilla and fold in half.
9. Cut into thirds and serve with Black Bean-Corn Salsa and Lime Sour Cream.
The Dough Shop Rustic Flatbreads oﬀer a multitude of menu possibilities limited only by your imagination. When creating your flatbread, think appetizer. Most flatbreads are usually lighter than traditional pizzas with less ingredients, including the sauce, cheese and toppings. Listed below are popular recipes with ingredients arranged in the order to be assembled. Experiment with portions and baking times & explore other flavorful combinations using your favorite sauces, oils, pesto, meats, cheeses, vegetables and/or fruits.
Marinated Buﬀalo Chicken Flatbread: with Blue Cheese Buﬀalo sauce (2 parts alfredo sauce, 1 part hot sauce), cooked chicken, celery, sprinkle with blue cheese, drizzle with hot sauce.
Thai Peanut Chicken Flatbread: Peanut sauce, shredded mozzarella, cooked chicken, bean sprouts, shredded carrots, and scallions. Sprinkle with more cheese and top with chopped peanuts. Bake, then drizzle with additional peanut sauce and sprinkle with cilantro.
Pear, Prosciutto and Arugula Flatbread: Lightly brush olive oil, add shredded cheese. Bake, then top with a handful of arugula, prosciutto and pear slices. Drizzle with balsamic cream.
Pepper Steak Flatbread: Blend steak sauce with red sauce (to taste), 3 cheese blend, steak, mushrooms, red onion and peppers.
Apple, Basil and Feta Flatbread: Plum jam, chopped apple, fresh basiland feta cheese.
Spinach Chicken Alfredo Flatbread: Alfredo sauce, pre-cooked garlic chicken and spinach, sprinkle with Asiago cheese.
Mexican Style Flatbread: Picante Sauce, cheese, seasoned chicken (cooked), chorizo sausage (smoked or cooked) or cooked taco beef. Sprinkle with cumin. Bake, then top with shredded lettuce, diced tomatoes and crushed tortilla chips.
Traditional Margherita Flatbread: Red sauce, thinly sliced Roma tomato, chopped basil, fresh mozzarella. Season with sea salt to taste.
The Dough Shop:
12257-B Nicollet Ave S, Burnsville, MN 55337 PHONE 952-808-9966 • FAX 952-895-9600 • TOLL FREE 800-390-6385 www.thedoughshop.com
Beer Cheese Fondue Dip
1 bottle DARK beer of choice
1 bag prepared PIONEER COUNTRY Skillet CREAM Gravy Mfg. code # 96115
16 oz. Emmi Roth GRAND CRU Gruyere KING CUTS Mfg. # 02461
Prepare 1 bag of gravy to instructions, add cubed Velveeta, cubed Gruyere and beer. Melt down, stir and hold in soup kettle. May have to add more liquid if dip gets too thick.
Vanilla Creme Brulee
1 quart Heavy cream
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