DiLuigi Foods developed Loften County to provide the consumer a lean, high quality breakfast sausage. Loften County utilizes all natural ingredients with clean labeling. The contemporary country feel of the labeling welcomes consumers to try the product. The quality casing allows for a clear view of the premium ingredients used. A fixed weight package of 12 oz. is easily scanable at store level. This premium product is priced to sell at a suggested retail comparable to leading conventional brands in the marketplace.
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instructions Mix the sherry, stir fry sauce and cornstarch in a bowl. Set aside.
Meanwhile heat a pan with cooking oil. Add the ground pork with the chopped onions and garlic. Once meat is cooked through, drain any excess fat. Add the sauce to the meat mixture and return to heat. Once the meat is coated, remove from heat and add cilantro and sesame oil.
To Serve: Add a desired amount of the filling onto the iceberg leaf. Wrap and enjoy!
instructions Combine 5 tablespoons of the soy sauce with ginger matchsticks in a small bowl. Set aside.
Finely chop scallions. Reserve 2 tablespoons of scallions for garnish. In a bowl, add pork, scallions, finely chopped ginger, and remaining soy sauce. Gently knead with your hands in bowl until just combined. Chill mixture, covered, for approximately 10 minutes.
Lay out wonton wrappers on a cookie sheet to begin forming dumplings. Place 2 slightly rounded teaspoons of pork mixture into wrapper. Fold wrapper to seal ends. Form the rest of dumplings.
Put formed dumplings on lined baking sheet. Cover dumplings loosely with paper towels.
Carefully place all dumplings into a 6- to 8-quart pot of boiling water, gently stirring once to prevent sticking, and cook 6 minutes. (Dumplings will float to top while cooking.) Transfer dumplings with a slotted spoon to a serving dish and sprinkle with reserved scallions. Serve with ginger dipping sauce.
Cooks' note: Dumplings can be formed 1 day ahead. Chill in 1 layer, not touching, on lined baking sheet, loosely but completely covered with plastic wrap.
instructions In a medium stock pot, melt 1 stick of butter with olive oil. Over medium-low heat, add celery, onions, carrots, garlic and bay leaves. Season with salt and cook until onions become translucent about 10-15 min. Add pork and pancetta and turn the heat up to med high. Cook meat through until no longer pink. Add 2 ½ cups of white wine and reduce until nearly dry and the wine is gone. Once the wine dissipates, add the tomato paste and cook on medium heat for at least 5 min. Add the 4 cups of whole milk and stir, bringing it to a simmer. Lower heat and simmer for 30-45minutes, stir sauce every so often so it will not stick to the bottom of the pan. Once sauce is thick, shut the heat off and stir in the remaining stick of butter. Adjust flavor to your liking with salt.
To Serve: Pour over pasta and enjoy!
instructions Pre-heat oven to 400°F
In a deep large sauté pan, add olive oil to pan. Turn heat on medium. Add carrots and season lightly with salt. Once carrots become tender, add onion and season again lightly with salt. Add black pepper and thyme to carrot/onion mixture. Add pork to pan and cook through until no longer pink. Add the peas and butter to the pan and cook until butter is melted. Once butter is melted, sprinkle flour over the meat and vegetable mixture in the pan and mix. Turn up heat to med-high and add wine, tomato paste and Worcestershire sauce and let reduce by ½. Once reduced, add chicken stock and simmer until it thickens.
Grease an oven proof 9x13 pan. Add the meat/vegetable mixture to the greased pan. Layer the mashed potatoes on top of the mixture. Brush the top of the potatoes with the egg then sprinkle parmesan on top and bake for 20 minutes or until the top is slightly golden brown.
instructions Add olive oil to a large sauté pan on med-high heat. Add pork, onion and celery to the pan and cook until no longer pink. In a separate bowl, combine Worcestershire sauce, vinegar, tomato sauce, ketchup, barbeque sauce, mustard powder and brown sugar. Add sauce mixture to pan and let the sauce come to a simmer, stirring constantly. Turn to low heat and reduce until your desired thickness. Season with salt and pepper to taste.
instructions Pre-heat oven to 350°F
In a large pot, heat olive oil over medium-low heat. Add the onion, garlic, thyme and salt (if desired). Cook until the onions become translucent. Then turn the heat up to med-high and add pork. Cook until the pork is no longer pink (it is okay to slightly brown the meat, it will add additional flavor!). Season lightly with salt (if desired). Add the red pepper flakes and cook for 2 minutes. Stir in marinara and continue to cook for an additional 5 minutes.
Spray a 9X13 casserole pan with non-stick pan spray. Ladle a layer of sauce on the bottom and dot with half the ricotta. Add cooked pasta to the pan, then dot with remaining ricotta. Top with more sauce. Sprinkle with mozzarella and top with parmesan. Bake for 20 min, or until cheese starts to slightly brown.
instructions In a large pot on medium heat, add olive oil, onion and garlic. Season lightly with salt. Cook until onions are translucent, approximately 10 minutes. Turn the heat up to med-high and add pork. Season pork lightly with salt and cook until no longer pink. Once pork in cooked, add tomato paste and cook for 5 min. Then add spices (oregano, salt, cayenne, chili powder, cumin, and flour) cook for 5 more minutes. Add whole can of diced tomatoes plus the 3 cups of water and continue cooking on med-low/low for 1 hour. Add the 2 cups of beans and cook for an additional 20 more minutes.
instructions Add all ingredients to a stand mixer with the paddle attachment and mix on medium speed for 2-3 minutes or until ingredients are combined. Form meatballs into desired size.
to cook: In a deep handle pan, add a thin layer of cooking oil, and sear meatballs for 2-3 minutes on each side. Add 1 - 32 oz. jar of marinara to pan with meatballs and turn on medium heat or until it comes to a light simmer. Then turn heat to low and cook for 45min. Make sure to repeatedly stir sauce to ensure no sticking occurs.
instructions In a medium deep sauté pan, heat on high and add olive oil to pan and brown ground pork. Add onion and continue to cook until no longer pink about 5 min. Once no longer pink, add garlic and cook for another 2 minutes. In a separate bowl combine enchilada sauce, black beans, refried beans, salsa and green chilies. Add sauce from bowl to the pork onion garlic mix.
Grease a 13 by 9 in pan and place two flour tortillas on the bottom. Place 1 cup of meat mix and layer with cheese. Repeat layers of tortillas, meat mix and cheese. Add the remaining meat mix on top of cheese. Layer with crushed tortilla on top and then add the remaining cheese. Cover with foil and place in oven for 30 minutes.