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 Tbs Halladay's Italian Dipping Oil
1 (8oz) block cream cheese
1/4 cup black olives, chopped, optional
1 cup mozzarella or Italian cheese blend, shredded
1/2 cup walnuts, chopped
Combine seasoning and cream cheese, blend well. Fold in olives and shredded cheese.
Chill for two hours; form into a ball, roll in chopped walnuts.
1-2 Tbs Halladay's Italian Dipping Oil Seasoning
1/4 cup butter
1 cup heavy cream
1 1/2 cups finely grated parmesan cheese
1 lb fettuccini, or pasta of choice, cooked
In a medium saucepan, melt butter over medium-low heat. Add heavy cream and Halladay's seasoning; simmer for five minutes. Whisk in grated Parmesan and stir constantly until sauce is smooth. Toss with pasta and serve immediately.
1 (15 oz.) can cannellini beans, drained and rinsed
1/4 cup olive oil
Squeeze of lemon
2 Tbsp. Halladay's Italian Dipping Oil Blend
Mash beans and combine with other ingredients. Let chill at least 2 hours before serving.
2 Tbs olive oil
1 onion, sliced
1 lb shaved steak
4 oz cream cheese, softened
3/4 cup sour cream
1/2 cup mayo
1 cup shredded cheddar cheese
2 Tbs Halladay's Caramelized Onion Dip
Saute onions in olive oil until caramelized. In a separate pan, cook the steak until just done. Mix all other ingredients in a medium sized bowl and mix well. Fold in the cooked steak and onions. Pour into decorative pie plate or small baking dish.
Bake at 350 degrees for 20 to 30 minutes or until hot and bubbly and slightly browned on top.
Serve with warm French bread.
3 to 4 slices of bacon, chopped
1/4 lb. cremini mushrooms, chopped
1 grated carrot
2 Tbsps. Halladay's Italian Dipping 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 grated carrots 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.