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!
1 lb. ground turkey
1 cup onion, finely chopped
1 cup mushroom, finely chopped
2 Tbsp. Halladay's Roasted Red Pepper Seasoning
1 Tbsp. sesame oil
1 Tbsp. low-sodium soy sauce
1 Tbsp. hoisin sauce
1 heart romaine lettuce
1 to 2 carrots, shredded for topping
Combine turkey, onion, mushroom, seasoning and sesame oil in a skillet and cook over medium heat until cooked through. Add hoisin and soy sauce; mix well. Serve in lettuce leaves topped with carrot.
3 to 4 slices of bacon, chopped
1/4 lb. cremini mushrooms, chopped
2 to 3 Tbsp. Halladay's Classic Meat Sauce
1 lb. ground beef
1 medium onion, finely chopped
3 Tbsp. tomato paste
2 cups beef stock
1 lb. ziti or pasta of choice
Grated parmesan cheese, for topping
Bring a large pot of water to a boil. Meanwhile, in a deep skillet cook bacon until crispy. Add mushrooms and seasoning. Cook until mushrooms brown, about 4 minutes. Add the beef and cook, breaking up into small pieces with a spatula, until browned, about 5 minutes. Add onion, cover and cook until softened, about 5 minutes. Add tomato paste and cook another minute. Add stock, reduce heat to low and simmer while pasta cooks. Salt the water and cook pasta until al dente. Drain, reserving ½ cup of the pasta cooking water. Return pasta and cooking water to the hot pot. Toss with half the ragu. Serve pasta topped with remaining ragu and cheese.
1 Tbsp. garlic, finely chopped
Juice from 1/2 lemon or lime
1 1/2 lbs. steak
1 green pepper, sliced
1 onion, sliced
1 Tbsp. Halladay's Roasted Red Pepper & Garlic Seasoning
Flour or corn tortillas
Desired toppings, such as sour cream, cheese, shredded lettuce, etc.
Marinate steak for 20 minutes in garlic and citrus juice. Cook steak to liking, set aside. Saute pepper, onion and seasoning until tender. Slice steak and add to vegetables; continue cooking another 5 minutes. Serve with warm tortillas.
2 Tbsp. olive oil
4 chicken leg quarters, about 1 1/2 lbs.
4 slices of bacon, chopped
1 onion, finely chopped
2 carrots, peeled and cut into 1/2 - inch pieces
2 ribs celery, cut into 1/2 - inch pieces
2 Tbsp. Halladay's Roasted Garlic & Rosemary Seasoning
1 1/2 cups chicken stock
1 (15 oz.) can cannellini beans, drained and rinsed
2 cups breadcrumbs or panko breadcrumbs
Preheat oven to 375˚F. In a skillet, heat the olive oil. Season the chicken with salt and pepper and cook, skin side down, until golden-brown, about 10 minutes. Turn and cook 10 minutes more, then transfer to a 3-quart baking dish. Drain fat from skillet, add half the bacon and cook until crisp, about 4 minutes. Add onion and cook until tender, about 5 minutes. Add carrots, celery and seasoning and cook 1 minute. Stir in stock and beans. Using a fork, mash some of the beans to thicken the liquid, then spoon the bean mixture around the chicken. Combine breadcrumbs and remaining bacon and sprinkle on top. Bake until chicken is cooked, bean mixture is bubbling and topping is golden-brown, about 40 minutes.
1 small zucchini, shredded
1 lb. ground turkey
1/2 cup onion, finely diced
1 egg
1 Tbsp. olive oil
8 oz. mushrooms, finely diced
2 to 3 Tbsp. Halladay's Garlic Tomato Basil Seasoning
2 cups marinara sauce added to 1/4 cup water
1 cup mozzarella, shredded
Baguette or bread of choice, thinly sliced and toasted
Preheat oven to 400˚F. Combine first 7 ingredients; form into small meatballs and arrange on a baking sheet. Bake until fully cooked, about 12 minutes. Meanwhile, simmer marinara sauce over medium heat for 5 minutes. Add meatballs to a casserole dish; top with sauce and cheese. Broil until cheese is hot and bubbly. Serve with bread.