9 Day Dairy Guide 2016

DAIRY MEALS with

9 Scrumptious Recipes For The 9 Days

Serves: 4 Bursting with spicy goodness, everybody will love this easy recipe. This dish is pure goodness and convenient as well.

Lemon Butter Baked Tilapia

Ingredients: 1 lb. tilapia fillets 3 tablespoons MEHADRIN garlic butter 2 tablespoons lemon juice 1/2 cup flour 1 1/2 teaspoon salt 1 teaspoon black pepper 2 tablespoons paprika, for sprinkling

Directions: Preheat the oven to 350 degrees F. Melt the garlic butter in a saucepan or in the microwave. Add lemon juice to the melted butter and mix well.

In a second dish, combine flour, salt and pepper.

Dip each slice of fish in the butter mixture first, coating well on all sides. Then, dip fish into flour mixture coating well on all sides Place coated fillets in to an ungreased baking dish.

Drizzle the remaining butter over fillets. Sprinkle entire dish with paprika.

Bake uncovered at 350 F for about 20-25 minutes.

Fish should flake easily with a fork.

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Regular stuffed shells are taken up a notch here, with a kick of horseradish flavor. If you are not a fan of spinach, feel free to omit it, it will taste great without it too. (This recipe can also be done with regular cream cheese and without the spinach, should you desire good old classic stuffed shells.)

You can serve this in a 9x13 dish or in individual ramekins.

Spinach Stuffed Shells with a Horseradish Kick

Directions: Preheat oven to 375 F degrees Combine spinach, farmer’s cheese, horseradish cream cheese, salt and pepper together. Stuff about 2 tablespoons of the mixture into each shell.

In a small saucepan, bring the marinara sauce to a boil. Lower heat and add in the plain cream cheese, whisk well until combined.

Add in the milk and whisk until a smooth sauce forms.

Ingredients: 1 12 ounce package jumbo pasta shells, cooked according to package directions.

1 cup frozen spinach (defrosted, squeezed dry) 1 1/2 cups MEHADRIN farmer’s cheese 4 oz. J&J horseradish cream cheese 4 oz. J&J whipped cream cheese (plain) Salt & pepper, to taste 2 cups marinara sauce 1/2 cup milk 1 8 ounce package MEHADRIN shredded cheese

Place half the sauce in a 9x13 baking dish or in individual dishes. Top with the stuffed shells.

Pour remaining sauce and shredded cheese over the shells and bake uncovered for 25-30 minutes or until cheese is melted.

Serve hot out of the oven.

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Using Greek yogurt pizza dough (or use storebought) with Mehadrin garlic butter makes garlic knots a cinch to make. The cheese stuffing makes it even better.

Ingredients: 1 recipe Greek yogurt pizza dough 1 8 ounce package MEHADRIN shredded cheese 1 8 ounce package MEHADRIN garlic butter

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Cheesy Garlic Knots

Directions: On a lightly floured surface, roll out pizza dough to ¼ inch thickness.

Leaving a 1 inch border around the edges of the dough, top dough with shredded cheese and fold dough in half, so cheese is sandwiched inside dough.

Cut dough into 15 strips, about 1 inch each strip. It is okay if some cheese is sticking out of the strips.

Tie each strip into a knot and place on parchment lined baking tray.

In a small saucepan or in a microwave, melt garlic butter.

Brush garlic butter over knots and bake in a preheated 350 degree oven for twenty minutes or until golden.

Brush remaining garlic butter over baked garlic knots.

Serve hot, warm or room temperature.

Serves: 3 A beautiful medley of stir-fried veggies, topped with fried pieces of Mozzarella cheese. Fabulous!

Ingredients: 6 MEHADRIN mozzarella cheese stix 1/2 cup flour 3 eggs 2 cups home-style bread crumbs Sauce: 6 tablespoon teriyaki sauce 2 tablespoon soy sauce 2 tablespoon dark brown sugar 1/2 - 3/4 cup water 1 teaspoon cornstarch dissolved in 3T water Kosher alt, to taste

Mozarella Thai Teriyaki Stir Fry

Vegetables: 3 tablespoons oil for sautéing 1 large onion – halved and thinly sliced 1 red pepper – cut in strips 1 orange pepper – cut in strips 1/2 lb. frozen broccoli florets 4oz mushrooms, sliced (fresh or canned) 14 grape tomatoes – halved 1/2 bag cut Romaine Lettuce

Directions: Mozzarella; Cut each cheese stick into 4 pieces.

Dip each piece into flour, followed by egg, and then breadcrumbs. Repeat with another coat of eggs and then again in the breadcrumbs.

Lay the coated pieces of cheese on a lined pan and freeze for an hour.

Cut and slice the vegetables. In a medium pot, sauté onions for a few minutes on high, then add the peppers. Sauté for about 8 minutes. After they soften, add broccoli and mushrooms. Sauté everything until soft. Lastly add the tomatoes, sauté for about a minute.

Add all sauce ingredients, and bring to a boil.

Simmer for about 10 minutes to incorporate all flavors.

Remove Mozzarella from freezer. In a skillet heat about 6 tablespoons oil. Once hot, fry cheese cubes on high for about 2 minutes per side, or until golden.

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Place the cheese cubes into the pot with the vegetables and mix it all together.

Serve warm over fresh romaine lettuce.

Serves: 6 The earthy flavor of mushrooms is enhanced with butter, bringing out the mushrooms’ great flavor.

Mushroom Soup

Ingredients: 4 tablespoons MEHADRIN whipped butter 1/2 cup chopped leek or onion 2 cloves garlic, chopped 1/2 teaspoon dried thyme 1 teaspoon salt 1/2 teaspoon black pepper 16 ounces mushrooms (2 packages), sliced 2 cups heavy cream 1 cup MEHADRIN sour cream 2 cups water

Directions: Heat butter on medium heat in a 4 quart pot.

Add leeks, garlic, thyme, salt and pepper and saute for five minutes, until leeks are tender.

Add sliced mushrooms and continue cooking for 15-20 minutes.

Turn heat to high and add heavy cream, sour cream, and water.

Once soup reaches a boil, lower heat and simmer for 20 minutes.

Blend soup to serve.

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Ingredients: Dough: 1 stick MEHADRIN butter 2.5 oz J&J whipped cream cheese 1/4 cup milk 1 1/2 cups flour Beat the butter, cream

cheese and milk. Then add the flour and mix until a dough forms.

Press into the bottom and sides of a 10” round pan.

Bake on 350 for 20 min (It will be semi baked)

Filling: 2 tablespoons MEHADRIN butter 1 small onion, finely diced 1 teaspoon garlic, minced 2 cups chopped broccoli 1/2 cup MEHADRIN shredded mozzarella

cheese 1/2 cup MEHADRIN shredded mild cheddar cheese 4 eggs 1 cup milk 1/2 cup heavy cream 1 teaspoon salt 1/2 teaspoon black pepper

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Savory Broccoli Quiche

Directions: Preheat oven to 350 degrees.

Over medium-low heat, melt the butter in a saucepan. Add onions, garlic and broccoli and cook slowly, stirring occasionally until soft. Spoon mixture into the semi baked dough and sprinkle with mozzarella and cheddar cheese.

In a bowl, beat 4 eggs with milk and heavy cream.

Season with salt and pepper.

Melt 1 tablespoon butter and stir it in.

Pour mixture over the vegetables and cheese.

Bake for 30-50 minutes.

Serves: 10-12 Serve hot with a scoop of ice cream. Crush the swollen center of the empanada open, the fruit will ooze out with the sauce and some of the ice cream will melt into the sauce.

These can be made with almost any type of fruit.

Note: For best results use an empanada sealer.

Dough: 3 cups all-purpose flour 3 tablespoons sugar 3/4 teaspoon salt 1 stick MEHADRIN butter 1 extra large egg, beaten 1/2 cup MEHADRIN sour cream 1/2 cup water

Fruity Empanadas served with ice cream

Filling: combine diced fruit, sugar, salt, lemon juice and cornstarch in a medium saucepan and cook over medium heat, stirring until the mixture thickens slightly. Remove from heat and allow to cool.

Filling: 1 lb. apples, peaches, plums or apricots – diced ( here we used nectarines) 1/2 cup sugar 1/2 teaspoon salt 2 tablespoons lemon juice 1 teaspoon cornstarch Vegetable oil, for frying Topping: MEHADRIN Vanilla Ice Cream

Empanadas: on a floured surface , roll the dough into a large rectangle about a 1/8 inch thick. Use a 4 or 5 inch biscuit cutter to cut circles.

Place about 2 tablespoons of fruit filling into the center of each circle of dough. Fold the dough in half and crimp edges to seal.

Heat oil (about a 1/2 inch) to 365 F in a large deep saucepan. Working in batches, fry the empanadas for a minute or two on each side until golden brown.

Drain on a paper towel and transfer to a plate in a warm oven while you cook the rest. Serve warm.

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Serves: 12 (9x13 pan) You haven’t had cinnamon buns until you’ve tried these. They are generously layered with cinnamon and have a sinfully delicious cream cheese frosting.

Dough: 1 cup warm milk 2 eggs 4 1/2 cups all-purpose flour 1 teaspoon salt 1/2 cup sugar 2 1/2 teaspoons dry yeast 1/3 cup MEHADRIN whipped butter

Filling: 1 cup brown sugar 2 tablespoons cinnamon 1 stick MEHADRIN butter, melted

Directions: Dough: Combine flour, sugar, salt and butter in a food processor or mixer and pulse for 10-15 minutes, until the mixture resembles coarse crumbs.

Add the beaten egg, stirring gently with a fork. Then add the sour cream and water, until it all comes together. Form the dough into a ball and wrap in plastic wrap, refrigerate for at least 1 hour.

Cinnamon Buns with Cream Cheese Frosting

Frosting: 8 ounces J&J whipped cream cheese 1 box confectioners’ sugar 1 teaspoon vanilla extract 1 tablespoon milk

Directions: Dissolve the yeast in warm milk and add to a standing mixer. With the dough attachment, mix in the sugar and butter. Slowly add in eggs, salt & flour.

Mix well. Knead dough until smooth. Then knead into a ball, put into a greased bowl and cover. Let it rise for 1- 1.5 hours, in a warm place.

Roll dough into a 10x21 rectangle. Spread with melted butter. Mix cinnamon and sugar, and sprinkle over the melted butter. Roll the dough like a jelly-roll and cut into 12 slices. Let the buns rise for another 30 minutes.

Grease a 9x13 well with cooking spray or oil, and place buns inside. Bake at 400 F for 15 minutes.

While baking, make the frosting. Combine all frosting ingredients until smooth, then pour over the ready buns.

Serve warm or at room temperature.

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A most delicious and refreshing creamy blend. It will melt in your mouth and you’ll be asking for seconds.

Ingredients: 2 cups MEHADRIN vanilla ice cream 1 cup milk 3/4 cup chocolate covered espresso beans 2 tablespoons caramel cream 1 1/2 cups ice cubes Cream: 1/2 cup whip topping 4 Torino chocolate squares (from the 3.5 oz bar) 1 heaping tablespoon caramel cream

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Iced Java Blend with Torino/Caramel Creme

Directions: Combine ice cream, milk, espresso beans, caramel cream and ice cubes in a blender.

Blend and pulse until smooth.

Beat the whip until stiff.

Melt the torino chocolate together with the caramel cream. Wait a few minutes for it to cool.

Slowly add it to the whip.

Place the whip in piping bag to top the java blend.

Optional: Before adding the chocolate, divide the whip in half. Add the melted chocolate to one half only. When placing the cream into a piping bag, keep the white cream to one side and the dark cream to the other side of the bag. This way you will achieve a marbleized swirl topping!