Halladay's products are created for busy families. Just add a few fresh ingredients to our delicious blends and create memorable meals and party items. We're a great alternative to "run of the mill" foods and seasoning blends. Our mixes are all-natural, GMO-free and MSG-free. These blends are delicious as dips or to add instant flavor to your family dinner. The cooking possibilities with Harvest Barn are endless!
8 hard-boiled eggs
1/4 cup mayo
1 Tbsp. onion, finely diced
1 tsp. Dijon mustard
1/4 tsp. salt
1 tsp. Halladay's Horseradish Seasoning
Halve eggs lengthwise. Remove yolks; set aside egg whites. Mash together yolks and remaining ingredients and pipe into reserved egg whites.
6 large eggs, boiled and peeled
1 tsp. Dijon mustard
1/2 cup mayo
1 tsp. Halladay's Horseradish Seasoning
1 tsp. vinegar
Smoked salmon
Halve eggs lengthwise and remove yolks. Place yolks in small bowl. Mash to combine with mustard, mayo and seasoning; salt and pepper to taste. Spoon into halved eggs. Garnish each egg with small piece of salmon.
6 large eggs, boiled and peeled
1/4 cup mayo
1 tsp. vinegar
1 tsp. yellow mustard
1 tsp. Halladay's Lobster Bisque Seasoning
Couple ounces of small shrimp, crab or lobster
Half eggs lengthwise and remove yolk. Place yolks in a small bowl. Mash to combine with mayo, vinegar, mustard and seasoning. Add salt and pepper to taste. Spoon mixture into halved eggs. Garnish with small shrimp, crab or lobster.
1 tsp. red wine vinegar
1/4 cup plain Greek yogurt
2 tsp Halladay's Dilly Herb Seasoning
2 6 oz. salmon fillets skinned
1/2 cup whole wheat panko breadcrumbs
1 Tbsp. canola oil
1 Tbsp. Dijon mustard
Preheat oven to 450˚F. Combine vinegar, yogurt and 1 Tbs. of seasoning; set aside. Arrange fish on a foil lined baking sheet; season with salt and pepper. Bake 10 minutes or to desired doneness. Remove pan from oven. Combine panko, remaining seasoning, oil and mustard and spoon evenly over fish. Broil for 1 to 2 minutes until topping is brown. Serve yogurt sauce over salmon.
3 (6 oz.) jars marinated artichoke hearts, drained and chopped
1 tsp. finely grated lemon peel
1 cup sour cream
1 cup mayo
1 cup Swiss or mozzarella cheese, shredded
2 Tbsp. Halladay's Lemon Spinach Seasoning
1 Tbsp. Dijon mustard
Preheat oven to 350˚F. Combine all ingredients: blend well. Pour into a casserole dish. Bake until hot and bubbly, about 25 to 30 minutes. Serve warm with pita chips or French bread.