Archive | Contest Winning Recipes

Shrimpy Rice Brunch Bake

IACP “5 Ingredient Challenge” Grand Prize contest winner- Pat Ernst Dugan Yield: Makes 6 servings. 3 cups cooked rice 1 (16-ounce) package frozen uncooked (26/30 count) shrimp, peeled and deveined, defrosted and drained 1 (14-ounce) can artichoke hearts, cut into quarters 1 (6-ounce) package Canadian bacon, diced 1 (16-ounce) jar Alfredo pasta sauce Vegetable cooking […]

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Lemon Blueberry Kasha Scones

International Association of Culinary Professionals Buckwheat Recipe Winner Lemon Blueberry Kasha Scones by Pat Dugan Corning, NY Beautiful and tasty, these scones go together quickly in the morning, after soaking the kasha in lemon yogurt and honey overnight. The kasha provides a wonderful slightly crunchy texture. 1/3 cup Wolff’s Kasha, fine or medium granulation 6-ounce […]

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Beautiful Buckwheat “Muffin” Square

International Association of Culinary Professionals Buckwheat Recipe Winner Beautiful Buckwheat “Muffin” Square by Pat Dugan Corning, NY No time to bake muffins in the morning? Simply bake this healthy breakfast bread in and 8×8 square pan, cut and carry. The cream of buckwheat® soaks overnight in buttermilk, for a quick start in the morning. The […]

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Floating on Cloud Nine

Kozy Shack Recipe Showdown Floating on Cloud Nine by Pat Dugan Corning, NY RECIPE INGREDIENTS 1 22-ounce container Kozy Shack® Tapioca Pudding 2 cups whipped heavy cream or frozen whipped topping Filling and Topping Ingredients: 1/2 cup pecans 1 tablespoon butter 2 tablespoons brown sugar 1/2 cup semisweet mini chocolate morsels 1/2 teaspoon Ceylon cinnamon […]

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