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Recipes and Cooking Ideas
The
following are a combination of recipes including Noah's Supermarket
favorites, site links and customer submissions. Click on the link for all
ingredient, directions and nutritional information. Check back frequently for
additional recipes and cooking ideas.
Feel free to submit your favorites
to share with the Noah's community at
Submit Recipes. Be sure to let us know what you think of our NEW RECIPES
page.
Note: It is important to cook all meat to proper
internal temperature. We strongly advise the use of a meat thermometer to
ensure correct internal temperature when cooking any meat product.
Consult our
Instructions for Cooking page for additional information.
Occasionally, the links to other sites
change or are deleted. Please let us know if you encounter any nonworking
links.
Click on the Main Ingredient below
to go to Recipes and Recipe Links
Beef
~ Pork
~ Chicken
Seafood
~ Lamb
GRILLING IDEAS
Links
Beef recipes
Grilled Steak Wraps with Mushrooms and Rosemary
from
Steak and Pasta Toss
by KraftÔ
Slow Cookers Savory Pot Roast
from McCormickÔ
Sweet and Spicy Meatballs
from McCormickÔ
Check back for more recipes each week.
Pork recipes
Sweet and Spicy Baby Back Ribs
by Kraft™ Foods
Spicy Baby Back Ribs
from Howsstuffworks
Bag 'n Season Smoky Western Spareribs
from
McCormickÔ
Sweet & Spicy Glazed Spiral-Sliced Ham and Sauce
from WomansDay.com
Spiral Sliced Ham and Jezebel Sauce
from the FoodNetwork.com
Sausage-Cheese Balls
from Betty Crocker™
Ingredients:
3 cups Original Bisquick® mix
1 pound bulk pork sausage
(use Nick's®
Homemade Country Sausage Meat from Noah's Supermarket)
4 cups shredded Cheddar cheese (16 ounces)
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 teaspoon dried rosemary leaves
1/2 teaspoon parsley flakes
Barbecue sauce or chili sauce, if desired
1. Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll
pan, 15 1/2x10 1/2x2x1 inch.
2. Stir together all ingredients, using hands or spoon. Shape mixture
into 1-inch balls. Place in pan.
3. Bake 20 to 25 minutes or until brown. Immediately remove from pan.
Serve warm with sauce for dipping.
Jalapeno Sausage Pockets
1 lb
Nick's® Jalapeno Sausage from Noah's Supermarket
½ cup Salsa with Corn & Black Beans
¼ cup Shredded Cheddar Cheese
1 package refrigerated Flaky Biscuits
1 egg white, beaten with a fork
Directions:
Cook sausage thoroughly; drain fat; cut into slices.
Add the salsa to the pan and heat mixture. Flatten individual flaky
biscuits and spoon some sausage mixture onto each, being careful not to
get any mixture on the edges. Put some cheese on top of the sausage
mixture, fold over and pinch the edges to form a pocket. Prick with a
fork and brush with egg white. Bake at 350° for 20 minutes.
 Pork
Medallions in Mustard Sauce
From
All-In-One Pork Chop Bake
from KraftÔ
Check back for more recipes each week.
Chicken recipes
 Perfect
BBQ Grilled Chicken
by Kraft Food
Prep Time: 5 min
Total Time: 1 hr 21 min
Makes: 4 servings
For Nutrition Info
Ingredients:
4
Noah's Supermarket boneless skinless chicken breast
halves (1 lb.)
1/3 cup KRAFT Classic Caesar Dressing
1/4 cup KRAFT, BULL'S-EYE Original or
Nick's® Own Barbecue Sauce
Directions:
PLACE chicken and dressing in large resealable plastic bag; seal bag.
Refrigerate 30 min. to 1 hour to marinate; discard marinade.
PREHEAT grill to medium heat. Place chicken on grill; cover with lid.
GRILL 6 to 8 min. on each side or until cooked through (170°F), brushing
with barbecue sauce during last few min. of grilling time.
Delicious Recipes using Perdue® Oven
Stuffers from Noah's
Easy Sunday Dinner Roast Chicken
with Perdue®
Oven Stuffers
Maryland-Style Chicken and Slippery Dumplings
with Perdue®
Oven Stuffers
Creamy Country Chicken and Vegetables
from
McCormickÔ
Tortilla Chicken Chili
from McCormickÔ
Slow Cookers BBQ Chicken
from McCormickÔ
Serve with Cole Slaw from Noah's Deli
Check back for more recipes each week.
Seafood Recipes
deep
fried oysters
from AllRecipes.com
oyster dressing
from Food Network.com
 Grilled
Shrimp with mango-barbecue Glaze
from
 Health
Tip:
Dr.
Mehmet Oz (you have seen him many times on the
Oprah Show) recommends that
we eat -
"12
ounces of fish - mercury- and PCB-free fish like salmon (Atlantic or
Alaskan, line-caught), freshwater bass, catfish, flounder/sole, herring,
mahi-mahi, tilapia, and whitefish a week."
Try Fresh Tilapia or Mahi-Mahi at Noah's this week. Here are some
recipes and links to
recipe suggestions:
 Fish
Tacos with Slaw and Tarter Sauce
8 oz
Mahi-Mahi fillets from Noah's Supermarket
½ C flour
1t. salt
½ t baking powder
½ C club soda
1 C bread crumbs
Fish
Mix flour, salt, baking power, Club soda
Dip Mahi-Mahi in the batter and coat with the bread crumbs.
Heat vegetable oil in a skillet to 375º and fry fish 1-2 minutes each
side and drain on paper towels
Slaw
2 T lemon juice
1 t oil
1 t sugar
½ C shredded cabbage
¼ cup shredded carrot
1.4 C apple cut into sticks
1 t salt
Mix lemon juice, oil and sugar until sugar dissolves
Combine all ingredients in a bowl and chill until serving
Tartar Sauce
½ C mayonnaise
1 T relies
1 T lemon juice
1 T horseradish
Mix all ingredients and chill until ready to serve.
Corn Tortillas
Spray each tortilla with vegetable spray and fry in dry pan for 1 minute
on each side. Lay over a rolling pin to dry. Fill each tortilla with
slaw and fish and top with tartar sauce.
Orange Teriyaki Mahi-Mahi with Toasted Sesame
from McCormick™
Asian Sesame Salad with Seared Tuna
from Kraft Food™
Prep
Time: 15 min
Total Time: 23 min
Makes: 2 servings
For Nutrition Info
Ingredients:
2
tuna
steaks (4 oz. each) from Noah's Supermarket
2 tsp. olive oil
1/2 tsp. cracked black pepper
2 cups baby spinach leaves
1 cup each: shredded green and red cabbage
1 cup shredded carrots
1/4 cup sliced green onions
1/4 cup GOOD SEASONS Asian Sesame with Ginger Dressing
1/4 cup PLANTERS COCKTAIL Peanuts
Directions:
PREHEAT
grill to medium heat. Brush tuna steaks with olive oil; season with
pepper, if desired.
GRILL tuna 3 to 4 min. on each side for medium-rare doneness. Remove
from grill; cover to keep warm.
PLACE spinach in large bowl. Add cabbages, carrots and onions; mix
lightly. Add dressing; toss to coat. Place on serving platter. Cut tuna
into slices; place on top of salad. Sprinkle with the peanuts.
Grilled Fish and Peppers Recipe
from KraftÔ
Tilapia with White Wine
and Herbs
Tilapia with Tomatoes,
Olives & Capers
from Dr. Katz MD
Ingredients:
Serves 4
1 1/2 pounds tilapia fillets from Noah's Supermarket
Pinch of salt
1 can (15 ounces) diced tomatoes *
2 tablespoons tomato paste
2 tablespoons water
1/2 cup kalamata olives
2 tablespoons drained capers
2 tablespoons oil-packed sun-dried tomatoes, drained
1 tablespoon extra-virgin olive oil
4 cloves garlic, peeled and thickly sliced
6 cornichons (optional) These are the baby dill gherkins in the
pickle isle
Freshly ground black pepper to taste
Preparation:
Preheat the oven to 375°F.
Rinse the fish and pat dry. Salt lightly (use no more than 1/8
teaspoon).
In a baking pan, stir together the diced tomatoes (with juice), tomato
paste, water, olives, capers, sun-dried tomatoes, oil, garlic,
cornichons (if using), and pepper.
Add the fish to the baking pan and spoon some of the sauce on top. Bake
for 30 minutes, basting once or twice.
Per
serving:
292 calories, 10 g fat (2 g sat fat), 34 g protein, 17 g carbohydrate, 3
g fiber, 83 mg cholesterol, 928 mg sodium
Ginger-Seared Salmon
from KraftÔ
Ingredients:
4 green
onions, thinly sliced
1 Tbsp. finely chopped fresh gingerroot
1 Tbsp. canola oil
4 salmon fillets (4 oz. each) from Noah's Supermarket
1 envelope GOOD SEASONS Asian Sesame Salad Dressing & Recipe Mix
1 pkg. (6 oz.) frozen snow peas, thawed
1 medium red pepper, chopped
1/4 cup water
3 cups hot cooked brown rice
Directions:
COOK and stir onions and gingerroot in hot oil in
large nonstick skillet on medium heat 3 minutes.
ADD salmon, flesh side down. Increase heat to high. Cook 2 minutes to
sear. Reduce heat to medium-low. Turn salmon over; sprinkle with salad
dressing mix. Top with vegetables. Stir in water; cover.
COOK an additional 7 to 10 minutes or until salmon flakes easily with
fork. Serve over rice topped with sauce from skillet.
Grilled
Rockfish from Noah's Supermarket with Old Bay Topped with Vegetables
(serves 3-4)
Directions:
1) Turn on grill and preheat for five minutes, closed
2) Coat 1 ½ pounds of
rockfish fillets from Noah's Supermarket with a thin layer of old bay
3) Start a pan on medium-high heat and add olive oil. Be careful not to
get too hot. Do not allow oil to smoke
4) Cook rockfish filets on each side for 5 minutes
5) For the vegetables, finely dice half of a red onion, two garlic cloves
and one bell pepper. Cut a bunch of asparagus into thirds.
6) Sauté on medium/high heat until somewhat softened, but make sure
asparagus still has some crunch
7) Top the fish with the veggies.
 Maryland
Crab Cakes - 78 Recipes
Classic Crab Cake Recipes
 Best
Hot Crab Dip
INGREDIENTS
2 cups crabmeat
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1 cup buttermilk
1 cup mayonnaise
1 cup shredded Monterey Jack cheese
1 cup white Cheddar cheese
1/2 cup capers, drained
2 (8 ounce) cans artichoke hearts, drained and chopped
2 tablespoons minced garlic
1/2 teaspoon ground black pepper, or to taste
1/2 teaspoon dried dill, or to taste
1/4 cup grated Parmesan cheese
1/2 teaspoon Old Bay Seasoning™ or to taste
1 (8 ounce) round loaf sourdough bread
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8
inch square baking pan.
In a large bowl, combine crabmeat, sour cream, cream cheese, buttermilk,
mayonnaise, Monterey Jack cheese, Cheddar cheese, capers, artichoke
hearts, garlic, black pepper and dill. Stir until well mixed. Spoon dip
into prepared baking pan. Sprinkle with Parmesan cheese and Old Bay
Seasoning™.
Bake in preheated oven until top is crusty, about 15 to 20 minutes.
Cut the top off the loaf of bread. Hollow out the loaf and cube the top
and the removed pieces so that they may be used for dipping. Spoon hot
dip into hollow bread loaf. Serve immediately with bread pieces for
dipping.
lamb recipes
Roast Lamb with
Rosemary and Garlic
Recipe from
Cooking Light© Magazine
Olive Stuffed Leg of Lamb
from
Emeril Lagasse and the Food Network.com
Roasted Leg of Lamb with Goat Cheese Potatoes and Sauce Perigueux
by Emeril Lagasse and the Food Network.com
Grilling ideas and recipe links
Unique Grilling Ideas from KraftFoods.com
 Grilling with Dad from the Food Network
Ron Rainford "License to Grill" from the Discovery Home Channel
- favorite recipes
Cooking Light - Hot on the Grill
How to Grill -
Learn how to grill on a gas or charcoal grill - grilling lessons
Welcome to Weber.com - best grilling recipes, grill cleaning and
care
Howstuffworks "Grill Recipes"
Recipe Links for celebrating
Easter
or Passover Meals
An Elegant Easter Menu by Cooking.com - Elegant Easter Menu Ideas
starting with Lamb cooked in Rosemary and Garlic
Easter Menus from the FoodNetwork.com
- different menu ideas for
your family's Easter dinner including Lamb, Ham, and Beef Tenderloin
Cooking Light© Lean Lamb - Lean Lamb: Today's lamb is in great shape for
your table! - Lamb is now leaner than ever . Try Rosemary-Crusted
Rack of Lamb With Balsamic Sauce
Easter Recipes, Menus from the Food Network.com - Plan a gorgeous
springtime celebration
Prime Rib Recipes from the Food Network.com
- 30 different delicious
recipes for prime rib from Noah's courtesy of the Food Network
Easter Recipes from About:busycooks.com
- Favorite menus and recipes
for Easter Brunch and Easter Dinner
Passover Recipes from About:busycooks.com - Celebrating Passover
means teaching your children about your history as well as preparing
traditional recipes.
Feel free to submit your favorites to
share with the Noah's community at
Submit Recipes.
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