Recipe of the Week 2-28-2012

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Recipe of the Week 2-21-2012

Pan Seared Tilapia

Ingredients

  • ¼ cup of unsalted butter
  • 2 teaspoons fresh lime juice
  • 6 pieces of skinless tilapia fillet (5 or 6 oz)
  • 1/2 teaspoon of salt
  • 2 tablespoons of olive oil

Method

Pat the Tilapia fillets...[Click here to continue]



Recipe of the Week 2-14-2012

Surf and Turf

Ribeye with Sauteed Mushrooms

Ingredients

  • 4 rib eye steaks
  • 3 tbsp. soy sauce
  • 1 tbsp. minced garlic
  • 1 tsp. ground cumin
  • 1/8 tsp. pepper
  • 1/2 c. butter
  • 1 lb. fresh mushrooms, sliced
  • 2 tbsp. white...[Click here to continue]


Recipe of the Week 2-7-2012

Caprese Salad with Italian Pepperonci Sausage

Ingredients

  • 3 vine-ripe tomatoes, 1/4-inch thick slices
  • 1 pound fresh mozzarella, 1/4-inch thick slices
  • 20 to 30 leaves (about 1 bunch) fresh basil
  • 1# Cooked Italian Pepperoncini Sausage (Sliced)
  • Extra-virgin...[Click here to continue]


Recipe of the Week 1-30-2012

Hawaiian Glazed Carrots

Ingredients

  • 8 Tbsp Butter
  • ½  cup Brown Sugar
  • 1 cup chopped pineapple
  • 1/4 tsp salt
  • 1 tsp Honey
  • 3 cups cooked carrots

Method

In saucepan on low heat, melt butter. Stir in all ingredients. Add carrots...[Click here to continue]



Recipe of the Week 1-24-2012

Spring / Summer Salad

Ingredients

  • 3 Roma Tomatoes(Diced)
  • 2 Cucumbers (Halved / 1/8” slides)
  • 3 Plums (Lg Dice)
  • ½ cup  Gold Raisins
  • 1/3 cup Apple Cider Vinegar
  • ¼ cup Sugar
  • ¼ cup Olive Oil
  • Salt and pepper...[Click here to continue]


Recipe of the Week 1-3-2012

Chicken Napoleon

Ingredients

  • (2 oz) butter
  • 4 Chicken Breast
  • flour
  • salt, pepper
  • 2 onions
  • 1 Chopped Zucchini
  • 2 chicken stock cubes
  • 8 oz   Sliced Mushrooms
  • 2 cup Philly Cooking cream
  • 2 tablespoons chopped parsley

Ingredients

Melt the butter in a hot pan. Lightly...[Click here to continue]



Recipe of the Week 12-27-2011

Standing Rib Roast

  • 1 – 4 Bone Approx  8 pound) standing Certified Angus Beef® rib roast
  • 1 cup Cannata’s Signature Rub®

Method

Preheat oven to 350 degrees F.

Allow roast to stand at room temperature...[Click here to continue]



Recipe of the Week 12-20-2011

Frenched Pork Loin

Ingredients

  • 3 lb. frenched rack of pork roast (about 5 ribs)
  • Salt and pepper
  • 1 to 2 cloves minced garlic
  • Olive oil

Method

Pre Heat oven to 350 degrees. Season all sides thoroughly with...[Click here to continue]



Recipe of the Week 12-13-2011

Best Choice Spiral Sliced Ham (Fully Cooked)

Method

Preheat oven to 325 degrees F. Remove packaging; reserve liquid. Place ham cut-side down on large sheet of foil in roasting pan, pour reserved...[Click here to continue]



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