Dinner

Ingredients: 4 Brandt Black Forest Ham Steaks4 slices of pineapple4 tablespoons pineapple juice1 teaspoon Dijon mustard1 tablespoon light brown sugar1/8 teaspoon ground cloves Direction Preheat oven to 375 F. Place Brandt Black Forest Ham steaks in a large nonstick baking dish and arrange pineapple in between ham slices. In a small bowl, whisk together pineapple juice, mustard, … Read more

Ingredients – 20 slices of Brandt Kolbassa Loaf– 2 packages puff pastry– 2 tbsp. Dijon mustard– 1 Brie wheel (200 g)– 2 eggs, whisked for an egg wash Preparation: Preheat oven to 375°F. Roll out both sheets of puff pastry. Cut both sheets into 2 large circles. Line a large pizza pan with parchment paper. Lay … Read more

Ingredients 1 – 227g container of Summer Fresh Hummus15 slices Brandt Hungarian Salami1⁄2 cup extra virgin olive oil1 tsp. garlic, chopped4 cups canned white beans, drained2 cups beef stock Direction In a soup pot on medium heat cook the garlic in oil.– Add beans, season with salt and pepper.– Cover and simmer for 5 minutes.– Take … Read more

Ingredients 1 – 600ml O Sole Mio Marinara sauce1 – 350g O Sole Mio Fettuccine4 – Brandt Smoked Hungarian Csabai sausage, sliced Direction In a medium skillet slightly brown the Brandt Smoked Hungarian Csabai Sausage.– Add O Sole Mio Marinara sauce, combine and heat.– Prepare O Sole Mio Fettuccine as per package instructions.– Toss prepared Fettuccine with … Read more

Ingredients 300g Brandt Kolbassa sliced and cut into quarters,4 Brandt European Weiners sliced;454g Parisienne potatoes, sliced in half,2 zucchinis sliced,1 large yam peeled and roughly chopped,1 red pepper sliced,1/2 cup sweet onion diced,2 tbsp. olive oil,2 garlic cloves minced,One 14.5oz can of diced tomatoes drained,1/2 cup fresh parsley chopped Direction Preheat oven to 375F.  Prepare … Read more

Ingredients 400g Hengstenberg Sauerkraut,454g Brandt Turkey Kolbassa sliced and cut into 1/4s;Dumplings: 3 eggs,1/2 cup milk,2 tsps. baking powder,2 cups flower,1/2 tsp. salt Direction In bowl, mix flour, baking powder and salt.  In a nother bowl beat eggs, mil and blend into flour mixture.  pour Hegstenberg Sauerkraut with juice into a 12″ skillet.  Add the Brandt Turkey … Read more

Ingredients 4 large portabella mushrooms brushed clean,2 green onions finely chopped,1 slice of sundried tomato in oil finely chopped,6 tbsp. of butter,1 whole wheat rusk,2 tbsp. Beemster Vlaskaas cheese, grated,1/2 tbsp. of sunflower oil,freshly ground black pepper and salt to taste,4 Brandt Hungarian sausages Direction Preheat the oven to 425˚F. Remove the stems from the … Read more

Ingredients Brandt Turkey Kolbassa, sliced thinly and cut into 1/2’s,1 250g pkg of O Sole Mio fresh Fettuccine Noodles cooked and drained,1 large red onion sliced into 1/2 rings,1 red pepper cut into fine strips,1 yellow pepper cut into fine strips,1 tbsp. of olive oil,2 tbsp. fresh parsley chopped,season with salt and pepper to taste … Read more

Ingredients 500g Brandt Kolbassa cut into slices,2 tbsp whole grain mustard,2 tbsp apple cidar vinegar,1/4 cup extra vigin olive oil,1 large white onion cut into wedges,450g (1 lb) frozen potato and cheddar perogies,1/4 cup of chopped parsley,Salt and pepper to taste Direction Grill Brandt Kolbassa on medium heat for 5 minutes or until marked. Transfer to a … Read more

Ingredients 1 Brandt Honey Maple Smoked Ham,Roasted vegetables for garnish,Glaze:1/2 cup Maple Syrup,1/2 cup Water 2 tbsp Dijon Mustard Direction Lightly score the Brandt Honey Maple Smoked Ham with a knife cutting about ½” deep in a crisscross diamond pattern. Combine all of the ingredients for the glaze in a small pot and boil until the liquid … Read more