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
¼ cup breadcrumbs
2 Tbsp. Halladay's Savory Mushroom Burger Blend
½ cup mushrooms, chopped
Preheat oven to 375°F. Combine all ingredients and blend well. Form into balls and bake for 15 minutes, or until cooked through.
For the meatballs (or substitute frozen cocktail meatballs):
1 lb. ground turkey
¼ cup breadcrumbs
2 Tbsp. Halladay's Savory Mushroom Burger Blend
½ cup mushrooms, chopped
Preheat oven to 375˚F. Combine all ingredients; blend well. Form into balls and bake for 15 minutes, or until cooked through.
For the glaze:
2 cups plain barbecue sauce (our favorite is Sweet Baby Rays)
1 (14 oz.) can whole cranberries
½ cup orange juice
1 Tbsp. Halladay's Garlic Chipotle Seasoning
Combine all ingredients in a sauce pan or crockpot, add meatballs and simmer until heated through.
1 lb. ground turkey
1 carrot, shredded
1 small zucchini, shredded
½ cup mushrooms, chopped
1 Tbsp. Halladay's Roasted Garlic & Rosemary Oil Blend
Preheat oven to 350°F. Combine all ingredients and mix well and form into patties. Bake, turning once, until cooked through, about 30 minutes.
3 to 4 slices of bacon, chopped
¼ lb. cremini mushrooms, chopped
2 to 3 Tbsp. Halladay's Rustic Tuscan Oil Blend
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 lb. ground turkey
1 egg
1 carrot, grated
1 to 2 Tbsp. Halladay's Buffalo Blue Cheese Burger Blend
Combine all ingredients; season with salt and pepper if desired. Form into 4 patties. Grill, broil or bake.