Find Recipes for Specific Products:

Gourmet Soups:
Clam Chowder
Crab Bisque
Lobster Bisque

Dairy Butters:
Cinnamon Brwn Sgr Honey Butter
Vanilla Bean Honey Butter
Parmesan Basil Garlic Butter

Sauté Butters:
Lemon Dill Sauté Butter
Baja Fajita Sauté Butter
Garlic Herb Sauté Butter

Sauce & Marinades:
Ginger Chili Potsticker
Mandarin Pinapple Teriyaki
Cherry Lime Sweet & Sour

Dessert Toppings:
Caramel Chocolate Fudge
Raspberry Chocolate Fudge
Mint Chocolate Fudge

Special Holiday Recipes

Video Courtesy of KSL.com

Sausage Pine-nut Turkey Stuffing

Ingredients: Unseasoned Bread Croutons; 1 lb sage sausage, 1 lg onion (diced), 2 cups diced celery, 1 bunch parsley, 1/2 cup (shelled, roasted) pinenuts, 8 oz Chef Shamy Garlic Herb Saute Butter, 1/4 cup wine vinegar (optional sliced mushrooms to add to onion saute), 1 cup whole milk.

Place croutons or dried bread in a large mixing bowl with milk and toss to coat and soften bread. Saute sausage while mincing in fry pan, drain grease as thoroughly as possible and add to bread. Saute onions (mushrooms) in half of Chef Shamy Butter till clear, add celery, pinenuts, vinegar and remaining butter to skillet and completely coat in melted butter. Add butter and vegetable saute to bread along with chopped parsley and thoroughly mix. Stuff your holiday turkey prior to cooking and serve with Turkey. For a leaner serving, place in casserole dish, cover and bake at 300 for 1 hour.

Sausage Rice Dressing

This recipe has similar ingredients and flavors to the Sausage Pinenut Turkey Stuffing with out the gluten (bread) It makes a nice alternative to the bread version traditionally serviced with Turkey. Ingredients: Two Cups Uncle Ben's Rice, 2 TBL beef base, 1 lb sage sausage, 1 lg onion (diced), 2 cups diced celery, 1 bunch parsley, (optional-1/2 cup (shelled, roasted) pinenuts), 8 oz Chef Shamy Garlic Herb Saute Butter.

Directions: Cook Rice according to directions, replacing butter and salt with 2.5 oz (1/2 tub) Chef Shamy Butter & beef base added to water. Saute sausage while mincing in fry pan, drain grease as thoroughly as possible and set aside. Saute onions in half of 2.5 oz (1/2 tub) Chef Shamy Butter till clear, add celery, pinenuts, and remaining butter to skillet and completely coat in melted butter. Add butter and vegetable saute to rice along with chopped parsley and thoroughly mix. Add all cooked ingredients and ready to serve. Or keep warm in rice cooker or casserole dish in oven till ready to serve.

Chef Shamy's Candied Yams

A traditional American Holiday Dinner Treat

Ingredients: 1 or 2 large yams, 8oz Chef Shamy Cinnamon Brown Sugar Honey Butter, small can Pineapple rings, 6 to 8 maraschino cherries, 1/2 cup chopped pecans, (optional-1/2 cup miniature marsh mellows.

Peel, quarter and boil yams till tender. Add 8oz honey butter an dash of salt to hot yams and mash. Mix in pecans. Spread evenly into casserole dish and decorate with pineapple, cherries and marsh mellows. Cover and keep warm till dinner. If warming for more than 15 minutes, add marsh mellows just prior to serving. Good enough to serve for desert