 |
 |
 Queso "Ferret" Loco Casserole
NEW!
Ingredients:
1 (16-oz) jar Hair of the Ferret Gourmet Salsa
1 lb. ground beef or chuck
1 (1.5 oz.) package taco seasoning
3 cups Bisquick
3/4 cup water
1 (10.5 oz.) can condensed cheese soup
1 green pepper, chiopped
2 tablespoons onion, chopped
1 1/2 cups shredded cheddar cheese
1/2 cup sour cream (optional)
Method:
Prepare beef and taco seasoning per instructions on package.
Mix Bisquick and water in separate bowl.
Spread dough evenly in a greased 9 x 13 pan. Spoon ground beef over dough.
Spread cheese soup over beef. Sprinkle green pepper and onion over soup.
Spread salsa over over pepper and onions. Top with cheddar cheese and bake in
375 degree preheated oven for 35 minutes. Garnish with sour cream.
Top of Page
|
Grilled "Ferret" Chicken
Ingredients:
3/4 cup Hair of the Ferret Gourmet Salsa
4 boneless chicken breast halves
1 tbsp. vegetable oil
1 tbsp. lime juice
1 clove garlic(minced) or equivalent
1/2 tsp. ground cumin
Method:
Place chicken between 2 pieces of plastic wrap. Pound chicken to 1/2" thickness, using meat mallet or rolling pin.
Cut lengthwise into 1" strips. Mix salsa, oil, lime juice, garlic powder and cumin.
Add chicken and toss to coat. Thread chicken accordion-style on 8 skewers. Grill 10 min. or until done, turning and brushing often with salsa mixture.
* If using wooden skewers, soak skewers in water for 30 min. before using to prevent burning.
Top of Page
|
"Ferret" Casserole
Ingredients:
1 cup Hair of the Ferret Gourmet Salsa
1 pound lean ground beef
1 small onion, chopped (1/4 cup)
1 1/3 cups hot water
1/2 cup milk
1 package Hamburger Helper® cheesy nacho
6 flour tortillas
1 1/2 cups shredded Cheddar cheese (6 ounces)
Method:
Heat oven to 350°F.
Cook beef and onion in 10-inch skillet until brown; drain.
Stir in hot water, salsa, milk, uncooked Pasta and Sauce Mix.
Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 7 minutes, stirring occasionally, until pasta is tender.
Cut tortillas in half. Spread 2 cups beef mixture in ungreased rectangular baking dish, or shallow 2-quart casserole.
Top with 6 tortilla halves and 3/4 cup cheese. Spread with 2 cups beef mixture; top with remaining tortilla halves.
Top with remaining beef mixture and cheese. Bake uncovered 15 to 20 minutes or until hot and cheese is melted.
Top of Page
|
Banana "Ferret" Bread
Ingredients:
1 cup Hair of the Ferret Gourmet Salsa
1/2 cup butter or margarine
1 cup sugar
3 medium ripe bananas, mashed
2 eggs
2 cups all-purpose flour
1 tsp. baking soda
Dash salt
Method:
Preheat oven to 350°F.
Spray 9"x5"x3" loaf pan with vegetable cooking spray.
Mix together butter and sugar until light and fluffy, using electric mixer at medium speed.
Add bananas, salsa and eggs and continue mixing.
Add flour, baking soda and salt and mix well.
Pour mixture into prepared loaf pan.
Bake 1 hr. or until done.
Cool in pan on wire rack 15 min.
Remove from pan and cool completely on rack. Makes 1 loaf.
Top of Page
|
"Ferret" Pasta Salad
Ingredients:
1 cup Hair of the Ferret Gourmet Salsa
1 (9-ounce) package cheese tortellini
1/3 cup creamy Italian salad dressing
1/2 cup pepperoni (about 14 slices), chopped
1/4 cup black olives, halved
4 green onions, sliced
Method:
Cook pasta; drain and set aside.
In small bowl, mix together salsa and dressing.
In larger bowl, mix pasta, pepperoni, olives and green onions. Add dressing to pasta mixture and chill.
Top of Page
|
Oriental Peanut Butter "Ferret" (Chicken)
Ingredients:
1/2 cup Hair of the Ferret Gourmet Salsa
1 lb. boneless chicken breasts, cut into strips
2 tbsp. soy sauce
1 tsp. ground ginger
1/8 tsp. garlic powder
1 tbsp. vegetable oil
2 tbsp. creamy peanut butter
6-8 green onions, sliced
4 cups hot cooked thin spaghetti
Method:
Mix chicken, soy, ginger and garlic.
Heat oil in skillet. Add chicken mixture and stir-fry until browned.
Remove chicken mixture.
Stir in salsa, peanut butter and 1/2 of the onions.
Return chicken mixture to skillet and heat through.
Serve over spaghetti.
Sprinkle with remaining onions. Serves 4.
Top of Page
|
"Ferret" Meatballs
Ingredients:
2 jars Hair of the Ferret Gourmet Salsa
2 slices bread, torn into small pieces
1/2 cup milk
2 lb. lean ground beef
2 eggs, beaten
1 small onion, finely chopped
3 cloves garlic, minced (or substitute garlic powder equivalent)
1/4 cup chopped parsley
1/2 tsp. pepper
50 pimento-stuffed olives
Method:
Soak bread in milk. Mix beef, eggs, onion, garlic, parsley, bread mixture and pepper thoroughly and shape firmly into 1" meatballs, placing 1 olive in center of each meatball.
Place in baking pan. Bake at 350°F. for 25 min. or until meatballs are done.
Place meatballs in saucepot. Add salsa and heat through. Serve with wooden picks.
Makes 50 meatballs.
Top of Page
|
Sweet and Sour "Ferret" (Chicken)
Ingredients:
1 1/2 cup Hair of the Ferret Gourmet Salsa
1 can (20 oz.) pineapple chunks
2 tbsp. cornstarch
2 tbsp. soy sauce
2 tbsp. vegetable oil
1 lb. boneless chicken breasts, cut into strips
2 medium green peppers, cut into 1" pieces OR medium red peppers, cut into 1" pieces
4 cups hot cooked rice
Method:
Drain pineapple, reserving juice.
Mix cornstarch, pineapple juice and soy.
Heat half the oil in skillet.
Add chicken and cook until browned, stirring often.
Remove chicken.
Add remaining oil.
Add peppers and cook until tender-crisp.
Add salsa, pineapple and cornstarch mixture.
Cook and stir until mixture boils and thickens.
Return chicken to skillet and heat through.
Serve over rice. Serves 4.
Top of Page
|
Beef "Ferret" Changas
Ingredients:
1 pound ground beef
1 3/4 cups water
1 package taco seasoning
8 8-inch soft-taco sized flour tortillas, warmed
1 cup 4 oz. shredded cheddar cheese
1 vegetable oil
1-jar (16-oz) Hair of the Ferret Gourmet Salsa
1 guacamole (optional)
Method:
Brown beef; drain.
Stir in water and taco seasoning mix.
Bring to a boil.
Reduce heat to low; cook, stirring constantly, for 5 to 6 minutes or until mixture is thickened.
Place beef mixture evenly on each tortilla; sprinkle with cheese.
Fold into burritos; secure ends with wooden picks.
Add vegetable oil to 1-inch depth in medium skillet; heat over high heat for 3 to 4 minutes.
Place 1 or 2 burritos in oil; fry, turning frequently, for 1 to 2 minutes or until golden brown.
Remove with slotted spoon; drain.
Repeat with remaining burritos.
Remove wooden picks. Serve with salsa and guacamole.
Top of Page
|
"Ferret" Stew over Noodles
Ingredients:
1 1/2 lbs. stew meat, cubed
1-jar (16-oz) Hair of the Ferret Gourmet Salsa
1 tblsp. brown sugar
1 tblsp. soy sauce
1 clove garlic
OPTIONAL: fresh lime juice (about 1/2 lime), chopped cilantro
Method:
Combine all ingredients except for lime juice and cilantro in crock pot.
Cook on low 8 or more hours.
Serve over noodles and, if desired, top with lime juice and cilantro.
Top of Page
|
Mexican "Ferret" Soup
Ingredients:
2 - 15 oz. cans chicken broth
1 cup water
2 cloves garlic, finely chopped
1-jar (16-oz) Hair of the Ferret Gourmet Salsa
1/2 cup long-grain rice
1 teaspoon dried oregano
1 teaspoon salt
2 cups chicken, cooked, diced
1 can (15 oz.) black beans, rinsed, drained
1 1/2 cups frozen corn
2 - 4 oz. cans diced green chiles
1/2 cup sour cream
3 tablespoons chopped cilantro
1 teaspoon lime juice
Method:
COMBINE chicken broth, water and garlic in large saucepan and bring to a boil.
Add salsa, rice, oregano and salt; cover.
Reduce heat to low; cook for 15 minutes, stirring occasionally.
Add chicken, beans, corn and 1 can chiles; continue cooking for 5 minutes or until heated through.
Serve in soup bowls; top each serving with dollop of cilantro-chile cream*.
*FOR CILANTRO CHILE CREAM: Combine sour cream, 1 can chiles, cilantro and lime juice in small bowl.
Top of Page
|
"Ferret" Manicotti
Ingredients:
10 uncooked manicotti
1 lb. diced or ground chicken
1-jar (16-oz) Hair of the Ferret Gourmet Salsa
1 (15-oz.) can black beans, drained, rinsed
1/4 teaspoon garlic powder
1/4 teaspoon pepper
4 oz. (1 cup) shredded colby-Monterey Jack cheese blend
Method:
Preheat oven to 350.
Cook manicotti per package directions; drain and rinse with cold water.
Combine chicken, 3/4 cup salsa, 3/4 cup beans, garlic powder and pepper in a separate bowl.
Combine remaining salsa and beans and set aside for topping.
Stuff manicotti with chicken mixture & arrange in greased or sprayed 13 x 9 baking dish and cover with foil.
Bake at 350 for 30 minutes.
Remove foil, top with reserved salsa mixture and cheese and bake, uncovered, an additional 15 to 20 minutes.
Top of Page
|
Layered "Ferret" Dip
Ingredients:
2 (16-oz.) cans refried beans
1 lb. ground beef
2 Cups (1 jar) Hair of the Ferret Gourmet Salsa
1 envelope taco seasoning mix
3/4 cup water
1 1/2 cups shredded lettuce
6 oz. (1 1/2 cups) shredded Cheddar or Monterey Jack cheese
1 can (4-4.5 oz.) chopped green chiles (optional)
Sour cream(optional)
1 jar black olive slices(optional)
Tortilla chips
Method:
Spread beans on serving platter or pie dish.
In large skillet, brown ground beef over medium-high heat until thoroughly cooked, stirring occasionally; drain.
Reduce heat to medium.
Stir in taco seasoning and water.
Cook and stir heating for 10 to 15 minutes.
Spread beef mixture over beans.
Top with lettuce, cheese and salsa.
Garnish with desired toppers.
Serve with tortilla chips.
Top of Page
|
Skins of the "Ferret"
Ingredients:
6-8 Baking Potatoes (depends on size), Baked
1 lb. pork sausage or ground Italian sausage
1 cup (1/2 jar)- Hair of the Ferret Gourmet Salsa
1 cup shredded Monterey Jack cheese
Sour Cream (optional)
Chopped green or white onions (optional)
Method:
Cut baked potatoes in half lengthwise.
Scoop out cooked potato, leaving thin layer of potato in skin (this is easier if potatoes are slightly cooled).
Brown and drain sausage in saucepan.
Add salsa and heat thoroughly.
Spoon mixture into potato shells and top with cheese.
Bake 10 to 15 minutes on ungreased baking sheet at 425.
Serve with sour cream and/or onions.
Top of Page
|
Stuffed "Ferret" & Cheese Cornbread
Ingredients:
1 - 8 oz. package corn muffin mix
1/2 cup - Hair of the Ferret Gourmet Salsa
1/2 cup - shredded Cheddar cheese
Method:
Preheat oven to 400.
Grease 8" square baking pan or fascimile.
Follow directions to prepare muffin mix.
Spread 1/2 the mix in pan.
Top with cheese and salsa.
Spread remaining mix on top.
Bake 20 minutes.
Top of Page
|
Hair of the "Ferret" Gourmet Chili
Ingredients:
2 lbs. ground beef, chuck or round
1-jar (16-oz) Hair of the Ferret Gourmet Salsa
1 medium onion, chopped
2 stalks celery, chopped
2-15 1/2 oz. cans chili beans WITH SAUCE
1-15 1/2 oz. can dark red kidney beans, drained
1-15 oz. can tomato sauce
1-4 oz. can chopped green chiles
5 tablespoons sugar
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon salt
Method:
Combine beef, onions, celery, salt and 1/2 teaspoon garlic powder in large skillet and brown beef.
Drain and place into Crock Pot or Dutch Oven.
Add remaining 1/2 teaspoon garlic powder and all other ingredients.
Simmer on low heat from 1-2 hours in Dutch Oven or 2-6 hours on low setting in Crock Pot.
Top of Page
|
"Ferret" Scramble
Ingredients:
1/2 jar (8-oz) Hair of the Ferret Gourmet Salsa
2 tablespoons butter or margarine
10 large eggs
1/2 cup milk (Use evaporated milk for a richer flavor!)
1/2 teaspoon ground cumin
2 cups coarsely broken tortilla chips
1 cup shredded cheddar cheese
2 tablespoons chopped fresh cilantro (optional)
Method:
Melt butter in large skillet.
Beat eggs, milk & cumin in large bowl & pour into skillet.
Cook, stirring frequently, until eggs start to set.
Sprinkle egg mixture with chips & cheese.
Cook, stirring frequently, until eggs are cooked through.
Sprinkle with cilantro & top with salsa.
Season with salt & pepper to taste.
Feeds 4 hungry Hair of the Ferret lovers!
Top of Page
|
"Ferret" Chicken Fajita Pizza
Ingredients:
1/2 cup Hair of the Ferret Gourmet Salsa
1 - 10 oz. can refrigerated pizza crust
1 tablespoon olive or vegetable oil
4 boneless skinless chicken breast halves, cut into thin strips
1 to 2 teaspoons chili powder
1/2 to 1 teaspoon salt
1/2 teaspoon garlic powder
1 cup thinly sliced onions
1 cup green or red bell pepper strips (2x1/4-inch)
8 oz. (2 cups) shredded Monterey Jack cheese
Method:
Unroll dough and place in 12-inch pizza pan sprayed with non-stick cooking spray.
Starting at center, press dough with hands to edge of pan.
Bake in preheated oven at 425 for 7-9 minutes or until light golden brown.
While dough is cooking, heat oil in large skillet.
Add chicken and sprinkle with chili powder, salt, and garlic powder.
Cook & stir 3-5 minutes or until lightly browned.Add onions and bell pepper strips.
Cook an additional 2-3 minutes or until chicken is no longer pink and veggies are crisp but tender.
Remove crust from oven.
Spoon chicken mixture evenly over PARTIALLY baked crust.
Spoon salsa over chicken.
Sprinkle with cheese.
Bake an additional 14-18 minutes or until crust is golden brown.
Top of Page
|
South-of-the-Border "Ferret" Pasta
Ingredients:
1 lb. cooked rotini (kept hot)
1 lb. ground chuck or round
1 small onion, chopped
1 jar (16oz) Hair of the Ferret Gourmet Salsa
1 - 16 oz. can refried beans
1/4 cup water
1 - 15 oz. jar cheese dip
2 - (4-4.5 oz.) cans chopped green chiles
1/2 cup milk
1 tsp. salt
1 cup (4 oz.) shredded cheddar cheese
Optional: chopped tomatoes,sliced green onions, sour cream
Method:
Brown meat and onion in large skillet. Drain. Stir in salsa, beans and water.
In large bowl, combine HOT pasta, cheese dip, chiles, milk and salt.
Spread into 13 x 9 baking dish.
Randomly spoon meat mixture on top of pasta, letting some of the pasta mixture show through.
Cover and bake in preheated oven at 425 for 25 minutes.
Uncover and sprinkle with cheddar cheese and bake, uncovered, an additional 10 minutes or until cheese is melted.
Garnish with tomato, green onion & sour cream.
Top of Page
|
"Ferret" Green Chile Bites
Ingredients:
Hair of the Ferret Gourmet Salsa
1 - 8 oz. pkg. refrigerated crescent roll dough
2 - 3 oz. pkgs. cream cheese, softened, cut in halves
2 cans (4-4.5 oz.) green chiles, diced or chopped
1/3 cup milk
1 large egg
1 1/3 cups bread crumbs
1 pkg. taco seasoning mix
Method:
Separate dough into four 3 x 6-inch rectangles on cutting board.
Press seams closed.
Spread half block cream cheese onto each rectangle.
Top each rectangle with 1/2 can chiles.
Fold rectangles in half lengthwise.
Cut each rectangle into six pieces (Total of 24).
In small bowl, combine milk and egg.
In separate shallow dish, combine bread crumbs and seasoning mix.
Dip each bite into milk mixture, then roll in bread crumb mixture.
Place on greased baking sheet.
Bake for 18 to 20 minutes in preheated oven at 400.
Serve with Hair of the Ferret Gourmet Salsa.
Top of Page
|
Hair of the Ferret Mexican Lasagna
Ingredients:
1 lb ground beef
1 15-oz can corn (drained)
1 1/2 cups Hair of the Ferret Gourmet Salsa
1 15-oz can tomato sauce
1 package taco seasoning mix
16 oz small curd cottage cheese
2 eggs
2 cups shredded montery jack cheese
10 tortillas (flour or corn, or combination of both)
Method:
Brown & drain ground beef.
Add corn, tomato sauce, salsa & taco seasoning mix.
Simmer 5 minutes.
In separate bowl, beat eggs & mix in cottage cheese.
Line bottom of greased 9 x 13 baking dish with 5 tortillas, overlapping edges.
Top with 1/2 of meat mixture-Spoon cottage cheese mixture over meat.
Sprinkle 1/2 cup shredded cheese.
Layer remaining tortillas.
Top with remaining meat mixture, then remaining shredded cheese.
Bake at 375 for 30 minutes.
Let stand for 10 minutes before serving.
Top of Page
|
Southwest Chicken Bake
Ingredients:
1-lb bulk pork sausage
1 (15-oz) can black beans (drained & rinsed)
1 jar (16oz) Hair of the Ferret Gourmet Salsa
3/4 cup self rising flour
2 eggs
12-oz (3 cups) cheddar cheese
2 (4-4.5 oz) cans chopped green chiles
3 cups diced cooked chicken
Sour cream
Fresh cilantro (optional)
Method:
Cook sausage & drain.
Combine flour, sausage and 1 cup cheese and spread mixture into ungreased 13 x 9 glass baking dish.
Sprinkle with chicken and top with mixture of 1 1/2 cups salsa and beans.
Beat eggs and chiles together in separate bowls and stir in 1 cup of cheese. Pour over mixture in baking dish.
Sprinkle with remaining 1 cup cheese.
Bake at 350 for 25-35 minutes or until edges are golden brown.
Cool 5 minutes and serve with remaining 1/2 cup salsa, sour cream & cilantro.
Top of Page
|
Meat Loaf
Ingredients:
1/2 jar (16-oz) Hair of the Ferret Gourmet Salsa
1/2 lb. ground beef
1 egg
1 1/2 tbsp. Worcestershire sauce
2 cups instant oatmeal
2 tsp. salt
2-3 slices bacon
Method:
Combine all of the above ingredients except bacon and shape in to a loaf.
Top with bacon and bake at 350 degrees for about 1 1/2 hours.
Top of Page
|
Stuffed Peppers
Ingredients:
1 jar (16-oz) Hair of the Ferret Gourmet Salsa
6 large green peppers
1 lb. ground beef
1 tsp. salt
1 cup cooked rice
3/4 cup shredded mozzarella cheese
Method:
Clean peppers and boil for 5 minutes.
Brown meat, drain and stir in salt, rice and 1/2 of salsa.
Heat throughly, stuff peppers, and pour remaining salsa over top.
Cover and bake at 350 degrees for 45 minutes.
Uncover & cook 15 more minutes.
Sprinkle with cheese and serve.
Top of Page
|
Slow Cook Chicken
Ingredients:
1 jar (16-oz) Hair of the Ferret Gourmet Salsa
2-3 Lbs Boneless Chicken Breast
Method:
Combine chicken and salsa in a crock-pot. Cook on low for 6-8 hours.
Serve as is or over rice and Enjoy!
* For less chicken, use 1/2 jar with 1 to 1 1/2 lbs chicken.
Top of Page
|
Chicken Tortillas
Ingredients:
3/4 cup Hair of the Ferret Gourmet Salsa
2 cups diced baked Chicken Breast
6 black olives, pitted and sliced
1 onion, sliced
1/2 cup fat-free sour cream
1 cup yellow corn
3/4 cup shredded fat-free-sharp Cheddar cheese
8 flour tortillas
3/4 cup shredded reduced-fat Monterey Jack cheese
2 4-oz cans green chiles, diced
Method:
Combine chicken, olives, onion, sour cream, corn, Cheddar cheese, and salsa in a small dish.
Place tortillas on 2 non-stick baking pans (2 per pan).
Put 1/4 of the chicken mixture in the center of each tortilla and spead the mixture out to the edges.
Place the remaining tortillas on top of the flour on the baking sheets and sprinkle with Monterey Jack cheese and chiles.
Bake at 350F for 15 minutes or until cheese melts.
Makes 4 servings.
Top of Page
|
"Ferret" Taco Joes
Ingredients:
1 jar (16-oz) Hair of the Ferret Gourmet Salsa
1 lb ground round or chuck
1 can condensed tomato soup
Hamburger buns
1/2 cup shredded cheddar cheese
Method:
In large skillet, brown ground beef and drain.
Add tomato soup and salsa to ground beef and heat mixture throughly.
Serve on hamburger buns and top with cheddar cheese.
Top of Page
Spicy Velveeta Dip
Ingredients:
1/2 jar (8-oz) Hair of the Ferret Gourmet Salsa
16-oz package of Velveeta cheese
Method:
Heat both ingredients in sauce pan & serve with chips or your favorite dipper.
Top of Page
|
|
Copyright © 2002-03 Hair of the Ferret Co., LLC. All Rights Reserved.
Privacy Policy
|
|
