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Goldwater's Foods ingredient Information
Sedona Red Salsa
Tomato Puree, Tomatoes, Green Chilies, Fresh Onions,
Carrots, jalapeno Peppers, Vinegar, Spices, Fresh Garlic, Sea Salt.
Rio Verde Tomatillo Salsa
Tomatillos, Green Chilies, Red Bell Peppers, Fresh
Onions, Carrots, Apple juice Concentrate, Green Onions, jalapeno Peppers,
Cider Vinegar, Sea Salt, Fresh Garlic, Spices.
Paradise Pineapple Salsa
Pineapple, Tomato Puree, Diced Tomato, Green Chilies, Pineapple juice, Red Bell Peppers, Fresh Onions, Carrots, Brown
Sugar, Green Onions, Distilled Vinegar, jalapeno Peppers, Sea Salt,
Spices, Fresh Garlic.
Sabino Strawberry Salsa
Tomatoes, Fresh Onion, Strawberry Puree, Tomato
Puree, Carrots, Brown Sugar, Green Chilis, Sea Salt, jalapeno Peppers,
Natural Strawberry Flavor, Fresh Garlic, Concentrated Lemon juice, Spices.
Ruby Raspberry Salsa
Tomatoes, Fresh Onion, Brown Sugar, Raspberries,
Tomato Puree, Carrots, Green Chilies, Sea Salt, jalapeno Peppers, fresh
Garlic, Concentrated Lemon juice, Spices, Natural Raspberry Flavor.
Mohave Mango Salsa
Mangos, Pineapple, Water, fresh Onions, Tomatoes,
Red Bell Peppers, Brown Sugar, jalapeno Peppers, Evaporated Cane juice,
Distilled Vinegar, Sea Salt, lemon juice Concentrate, Spices.
Papago Peach Salsa
Peaches, Tomato Puree, Diced Tomato, Water, Green
Chilies, Red Bell Peppers, Fresh Onions, Carrots, Brown Sugar, Green
Onions, jalapeno Peppers, Sea Salt, Fresh Garlic, Distilled Vinegar,
Spices, Natural Peach Flavor.
Sedona Red Hot Salsa
Tomato Puree, Tomatoes, Green Chilies, Fresh
Onions, Carrots, jalapeno Peppers, Vinegar, Spices, Fresh Garlic, Habanero
Chilies, Sea Salt.
Cochise Corn and Black Bean Salsa
Tomatoes, Black Beans, Fresh Onions, Corn, Tomato Paste, jalapeno Chilies, Canola Oil, Red Wine Vinegar, Lime juice, Lemon juice, Fresh
Garlic, Sea Salt, Spices, Cilantro.
Paradise Pineapple Black Bean Dip
Crushed Pineapple, Tomato Puree, Tomatoes, Green Chilis, Pineapple
juice, Black Beans, Fresh Onions, Brown Sugar, Cider Vinegar, jalapeno
Peppers, Sea Salt, Fresh Garlic, Spices, Cilantro..
Carefree Chili Con-Queso
Water, Cheddar Cheese (Milk, Cheese Culture , Salt,
Enzymes), Tomatoes, Soybean Oil, Whey, Green Chilies, jalapenos,
Modified Food Starch, Natural Flavor7Dextrose, Onion, Spices, Salt, Artificial
Color (FD & C yellow 5 & 6)
Bisbee BBQ Sauce
Tomato Ketchup, Molasses, Worcestershire Sauce,
Cider Vinegar, Chipotle Chilis, Onion Powder, Mustard, Lemon juice, Garlic
Powder, Spices.
Senator's Chili Mix
Chili Powder, Fresh Garlic, Cumin, Oregano, Fresh
Onion, Sea Salt, Cayenne, Spices.
Goldwater's Seven Layer Fiesta Dip
1 medium (ripe avocado, pitted and mashed 1/2 cup sour cream
1 tsp. prepared crushed garlic 1/4tsp. salt
I large lemon, juiced
Tabasco sauce to taste
1/2 cup shredded Cheddar cheese
1/2 cup shredded Monterey Jack cheese
2 cups Cochise Corn and Black Bean Salsa
1/2 cup chopped scallions
1/2 cup chopped ripe black
1/4 cup fresh cilantro, chopped
2 cups shredded and chopped lettuce
1 large tomato, diced
Combine mashed avocados with sour cream, garlic, salt, lemon juice and
Tabasco to make guacamole. Layer ingredients in a shallow dish in the
following order: lettuce, guacamole, onions, 1/2of the cilantro, 1
cup Cochise Corn and Black Bean Salsa, '1/2of the cheese and
olives, remaining cup of Cochise Corn and Black Bean Salsa, the
rest of the cheese, olives and cilantro and the tomatoes. Serve with
tortilla chips and fresh vegetables. Serves 8 to 12
Raspberry Chicken w/Baby Greens
1 cello bag baby or spring greens
2 boneless skinless chicken breasts
4 baby red or new potatoes
1/2 jar Ruby Raspberry Salsa
1/4 cup olive oil
1/2 cup balsamic or raspberry vinegar
Spread a small amount of Ruby Raspberry Salsa on top of chicken
breasts. Microwave 6 minutes, turning once. Cut into oblong slices. Prick
potatoes with a sharp knife and microwave 6 minutes or until knife pierces
easily. Cut into quarters. Put greens into a large bowl, add warm
potatoes. Mix together Ruby Raspberry Salsa, olive oil and vinegar.
Stir well. Pour over salad and toss. Lay strips of warm chicken on top.
Serves 4 to 6
Sedona Red Snapper
4-6 ounce red snapper fillets 2 limes, juiced
3/4 jar Sedona Red Salsa
1/2 cup sliced pimento stuffed
1/4 cup capers
1 clove garlic, crushed
1/2 teaspoon freshly ground black pepper
Slivered almonds or pinons (optional)
Place fillets in an oblong cake pan. Dri2:zle with lime juice. Cover
and chill 15 minutes. Combine olives and remaining ingredients in a bowl,
stir well. Spoon evenly over fillets. Bake at 400 degrees for 15 minutes
or until fish flakes easily when tested with a fork. Serves 2 to 4
Spicy Carefree Southwestern Rice
2 cups chicken broth
1 cup raw white rice
1 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. crushed red pepper
1 tbs. butter
1 cup diced green pepper
1/2 cup chopped onion
1 jar Carefree Chili Can-Queso
2 cups cooked, cubed turkey or chicken
2 medium tomatoes, diced
1/4cup minced parsley
In 3-quart sauté pan, combine the broth, rice, chili powder, cumin and
crushed red pepper. Bring to a boil, stir. Reduce heat, cover and simmer
15 to 20 minutes or until rice is done. Meanwhile, in skillet melt butter,
add green pepper and onion. Sauté for 5 minutes or until soft. Stir in Carefree
Chili Con- Queso, cooked rice and cubed turkey or chicken. Pour into
lightly greased 9' x 13' pan. Arrange chopped tomato over mixture. Bake in
350degrees oven for 10 to 15 minutes. Remove from oven and sprinkle with
parsley. Serves 4 to 6
Pineapple Chicken Fajita Wraps
4 boneless chicken breasts
1 cup Paradise Pineapple Black Bean Dip 1 medium red bell
pepper, seeded and sliced
1 medium green bell pepper, seeded and sliced
1medium onion, peeled and thinly sliced
1cup shredded lettuce
1 medium tomato, diced
1 cup whipped cream cheese
1 cup shredded Monterey Jack cheese
8 flour tortillas
1 tbs. corn oil
Chopped jalapenos (optional)
Paradise Pineapple Salsa (optional)
Cut the chicken into strips 1/4 wide and 2" long. Preheat the oven
to 350degrees. Wrap the tortillas in aluminum foil and heat in the oven
for 10 minutes. Five minutes before the tortillas are ready, heat the oil
in the frying pan and add the chicken, onions and bell peppers. Cook,
stirring frequently, for about 5 minutes or until the strips are white and
firm and the onions have begun to soften. Transfer them to a
serving dish. To make a fajita, place a warm tortilla on a plate, spread
on 1 tbs. Paradise Pineapple Black Bean Dip, 1 tbs. whipped
cream cheese, add some lettuce, tomato, and chicken mixture, top with
Monterey Jack cheese. Roll up the tortilla. If you wish, top with Paradise
Pineapple Salsa and chopped jalapeno peppers. Serves 4
Fiesta Brie
Slice medium sized Brie in half horizontally. Scoop out Brie from
bottom half to make a shallow saucer. Spoon Paradise Pineapple Salsa onto
bottom half. Replace top inserting toothpicks to hold together. Spread
lightly with 3 1/2 oz. cream cheese mixed with 1 teaspoon chili powder.
Top with toasted walnuts (optional). Place on a microwave safe serving
dish. Microwave for 35 seconds or until soft to touch. Mohave Mango
Salsa or Papago Peach Salsa can be substituted in this recipe.
Rio Verde Chicken Enchiladas
2 chicken breasts cooked & shredded
1 cup chopped onion
3 tablespoons grated Parmesan cheese
1cup shredded Jack cheese
1 jar Rio Verde Tomatillo Salsa
2 cups whipping cream or 2% milk
4 eggs or egg substitute
8 corn tortillas
2 cups shredded cheddar cheese
Oil for frying
In a skillet, heat oil and dip each tortilla in, frying quickly just
until soft. Combine chicken, onion, Parmesan and Jack cheese. Roll chicken
mixture in tortillas, placing seam side down in a medium baking dish.
Blend Rio Verde Tomatillo Salsa, whipping cream and eggs. Cover
tortillas with sauce and sprinkle with cheddar cheese. Bake for 30 minutes
at 350degrees. Makes 8 enchiladas
Guacamole Ole'
4 ripe avocados, mashed
1/2 jar Rio Verde Tomatillo Salsa I
small onion, diced fin
1 clove garlic minced
Juice of I lime or 1/2. lemon
Salt and pepper to taste
Combine all ingredients and mix well. Chill for 2 hours covered. Serve
with chips or vegetables. Makes about 4 cups.
Peachy Pork Tenderloin
2 cups pineapple juice
1 tablespoon Worcestershire sauce
1 teaspoon lemon pepper
2 pounds pork tenderloin
1 pound red
1 pound carrots
1 jar Papago Peach Salsa 1/2 cup dark brown sugar
Marinate pork in first three ingredients (in refrigerator) for at least
2 hours. (12 to 18 hours is best). Roast tenderloin, carrots and potatoes
in marinade for 30 minutes at 350degrees. After 30 minutes add 1/2 jar
Papago Peach Salsa and dark brown degrees. Slice into medallions and
serve with more Papago Peach Salsa drizzled over each serving.
Serves 4 to 6
Paradise Pineapple Shrimp Quesadilla
12 med. cooked shrimp, sliced lengthwise
6-8 inch flour or whole wheat tortillas
1/2 pound shredded cheese Jack, cheddar or asiago
2 small avocados, sliced
1 jar Paradise Pineapple Salsa
Fresh cilantro
Vegetable oil for cooking
On one half of each tortilla, layer the cheese, shrimp, avocado and
some cilantro. Moisten the edges, fold the tortilla in half and press to
seal. Grill the tortillas on each side in a hot skillet until the cheese
melts. Cut the Quesadilla into wedges and serve with a generous helping of
Paradise Pineapple Salsa. Serves 6
Bisbee Loaf
3 pounds lean ground beef
4 carrots, coarsely chopped
1 red, yellow or green pepper,
1/2 red onion, chopped
1/2 jar Bisbee Barbeque Sauce
1/4cup Italian bread crumb
s Pepper to taste
Mix all the ingredients together; put in large loaf pan or 3 small loaf
pans. Bake 1hour at 350degrees
Product Information: 4-1-99
SEDONA RED SALSA
A unique, extra chunky blend featuring a bold, classic
salsa taste. The "New York Times"
rated this salsa "excellent" and among the top four in the
country"!
MEDIUM - FAT FREE
SEDONA RED HOT SALSA Our extra spicy salsa
gets its heat from the Habanero pepper
(the, world's hottest Chili).
HOT - FAT FREE
RIO VERDE TOMATILLO This distinctive green
salsa combines fruity, ripe Tomatillos with fresh vegetables, chilies, and
spices. It has a zesty fresh taste with just the right amount of heat
making this salsa the perfect complement to poultry, pork, and egg dishes.
MEDIUM - FAT FREE
COCHISE CORN & BLACK BEAN SALSA
This very low fat salsa is brimming
with black beans, sweet corn, tomatoes, fresh onion, chilies and garlic.
MILD - MEDIUM - LOW FAT
PARADISE PINEAPPLE SALSA
Our most popular sala since its
introduction in 1990 This sweet and spicy salsa's number one ingredient is
pineapple.
An inventive blend of fruit and spices creates a salsa that is excellent
with
seafood and meats as well as for dipping with your favorite chips.
MILD - MEDIUM - FAT FREE
RUBY RASPBERRY SALSA
This unique salsa's flavor bursts with ripe raspberries, fresh onions,
chilies and spices. Mix with sour cream for a dip, with a light vinegar for
a great non-fat dressing, or over your favorite meats, poultry or seafood.
.
MILD - FAT FREE -
SABINO STRAWBERRY SALSA An equally flavorful
combination of berries, peppers and, spices. This sweet salsa is a
favorite of strawberry lovers.
MILD - FAT FREE
MOHAVE MANGO SALSA
Truly in a class of its own, this exotic all-fruit and Chili
salsa delights the palette with an intense sweet blend of mango
followed by the perfect amount of heat. Extraordinary
MEDIUM - FAT FREE
PAPAGO PEACH SALSA Our latest addition to our family
of fruit salsas This winning recipe combines ripe peaches with a variety
of chilies, onions and spices. Outstanding
MEDIUM - FAT FREE
Bisbee Barbeque Sauce Our spicy, naturally smoky, chipotle chili-based sauce is a superb grill sauce for meats,
poultry, or fish. Great as a gourmet ketchup for burgers and fries!
MEDIUM FAT FREE
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