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!
For the meatballs (or substitute frozen cocktail meatballs):
1 lb. ground turkey
1/4 cup breadcrumbs
2 Tbsp. Halladay's Savory Mushroom Burger Seasoning
1/2 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
1/2 cup mushrooms, chopped
1 Tbsp. Halladay's Roasted Garlic & Rosemary Seasoning
Preheat oven to 350˚F. Combine all ingredients and mix well and form into patties. Bake, turning once, until cooked through, about 30 minutes.
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.