SOUPS & SALADS
3 cups water
1 package Halladay's Broccoli Cheddar Soup Mix
1 cup half $ half or milk
Whisk together water and package contents, bring to a boil. Reduce heat and simmer for 10-15 minutes. Add half & half. For a richer soup, add shredded cheddar cheese, broccoli, ham or bacon. Serve in a small soup crock or in a loaf of bread, hollowed out as a bowl.
1 Tbsp. canola oil
4 strips of bacon, diced
1 lb. ground beef
1 lb. ground spicy Italian sausage
1 large white onion, diced
2 Tbsp. apple cider vinegar
2 cups water
1 (8 oz.) can tomato sauce
1 (28 oz.) can crushed tomatoes
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can red kidney beans, drained and rinsed
¼ cup maple syrup
3 Tbsp. Halladay's Farmhouse Chili Seasoning
3 Tbsp. Halladay's Maple Bacon Seasoning
1 cup dark beer or ½ cup of bourbon, optional
Heat a large stock pot over medium heat. Add oil, bacon and onion and sauté until onions and bacon are lightly cooked and browned.
Add ground beef and sausage, cook until completely browned and no pink remains. Stir occasionally to break up meat.
Add all remaining ingredients, scraping up browned bits from the bottom of the pan. Reduce heat and simmer for at least 30 minutes until flavors are well combined.
Serve with sour cream, green onions, cheddar cheese, crisp crumbled bacon or desired toppings
3 leeks, washed, dark green ends removed and chopped
2 Tbsp. olive oil
1 butternut squash, peeled, seeded and cut into 1-inch pieces
4 Tbsp. Halladay's Sage Peppercorn Rub
1 parmesan rind, plus finely shredded parmesan for serving
4 Tbsp. lemon juice
3 to 4 (15 oz.) cans cannellini beans
1 (5 oz.) bag spinach
Combine first 5 ingredients in a slow cooker; add 8 cups of water. Cook on low 7-8 hours or on high 4-5 hours. Add lemon juice, beans and spinach in the last 10 minutes of cooking. Salt and pepper to taste.
3 cups mixed salad greens
2 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1 Tbsp. Halladay's Garlic Tomato Basil Seasoning
½ cup toasted walnuts
2 Tbsp. feta cheese
Just before serving, toss greens with olive oil, vinegar and seasoning; salt and pepper to taste. Top with walnuts and cheese.
1 cup low fat yogurt (regular or Greek)
2 Tbsp. of selected vinegar; cider, wine, tarragon, or balsamic
2 Tbsp. Halladay's Buffalo Chicken & Blue Cheese Seasoning
Whisk together ingredients until well blended. Add 2-4 Tbsp. of oil or milk to thin, if desired.
10 cups water
1 package Halladay's Farmhouse Minestrone Soup, divided
1 (28 oz.) can diced tomatoes
½ lb. sweet Italian sausage, cooked and drained (or cooked, diced ham)
2 carrots, chopped
2 celery ribs, chopped
1 (15.5 oz.) can cannellini beans
1 medium zucchini
In a slow cooker, combine water, beans and spice mixture from package, tomatoes and sausage, reserving pasta for later. Cook on low for 4-6 hours. In a medium skillet, sauté carrots and celery until soft, about 3-5 minutes; add to soup in the last 2 hours of cooking. Add pasta, cannellini beans and zucchini in the last hour of cooking. Salt and pepper to taste.
For a vegetarian version, remove sausage from recipe or substitute for vegan sausage.
1 pint light or regular sour cream
½ cup mayo
1 Tbsp. Halladay's Roasted Red Pepper Seasoning
1 head romaine lettuce, chopped
2 chicken breasts, cooked and sliced
½ cup red onion, sliced
½ cup black olives, sliced
½ cup red kidney beans, cooked
½ cup corn, cooked
Combine sour cream, mayo and seasoning; toss with remaining ingredients.
1 package Halladay's Farmhouse Vegetable Barley Stew
1 to 1 ½ lbs. lamb stew meat (or beef chuck roast)
12-16 oz. Guinness (or stout of your choice)
1 (10.5 oz.) can cream of mushroom soup
4 carrots, cut into 1-inch pieces
3 potatoes, cut into 1-inch pieces
3 ribs celery, chopped
1 onion, finely chopped
6 cups water
Combine all ingredients in a large slow cooker. Cook on low 7-8 hours or on high for 4-5 hours.
1 (8 oz.) bottle clam juice
1 lb. scallops
1 lb. small shrimp
½ lb. cooked lobster meat
8 Tbsp. (1 stick) salted butter
½ cup all-purpose flour
1 package Halladay's Lobster Bisque Seasoning
4 cups heavy cream
1 tsp. red paprika
1 cup dry sherry
Heat clam juice and add scallops, shrimp and lobster; cook for 2 minutes. Strain seafood and reserve broth. Melt butter in frying pan (do not burn); whisk in flour slowly to make a roux. Add seasoning and reserved broth and bring up to heat. Slowly whisk in heavy cream. Add paprika, and sherry (to taste). When bisque is to texture and taste, add seafood and heat for 2 minutes or until well heated without boiling.