Recipes
 
PASTA SALAD WITH VIDALIA ONION VINEGARETTE
Makes 4 to 6 servings
Ingredients
  • 4 cups cooked penne pasta
  • ½ cup Golding Farms® Vidalia Onion Vinegarette Dressing
  • ½ cup grape tomatoes, cut in half
  • ¼ cup steamed brocolli florets
  • ¼ cup diced red onion
  • ¼ cup diced green bell pepper
  • 2 teaspoons Golding Farms® Three Pepper Mustard
  • 1 tablespoon chopped flat leaf parsley
  • Optional Ingredient: 1 teaspoon Spice Delight All-Purpose Essence combined with other ingredients to further enhance the flavor.
Method
In a large non-metallic bowl, mix all ingredients listed above except parsley. Garnish with parsley. Cover and refrigerate until serving time.
Recipe developed by: Chef Barry Moody
www.spicedelight.com

ORANGE-FLAVORED HONEY BUTTER
Makes about ½ cup
Ingredients
  • 1 stick salted butter, softened
  • 3 tablespoons thawed orange juice concentrate
  • 3 tablespoons Mountain Ridge® Pure Raw Honey
Method
In a medium size bowl, mix all the ingredients listed above. Serve on toast, biscuits, pancakes or waffles. Refrigerate leftover honey butter.
Recipe developed by: Chef Barry Moody

THREE PEPPER MUSTARD POTATO SALAD
Makes about 4 servings
Ingredients
  • 2 cups medium diced red potatoes
  • ½ cup mayonnaise
  • 2 tablespoons Golding Farms® Three Pepper Mustard
  • 2 tablespoons chopped red onion
  • 2 tablespoons chopped celery
  • Optional Ingredient:1 teaspoon Spice Delight Spice All-Purpose Essence combined with other ingredients to further enhance the flavor.
Method
Boil potatoes about 5 minutes over medium-high heat until tender. Strain and cool potatoes. In a medium size bowl, mix potatoes with remaining ingredients listed above. Cover and refrigerate until serving time.
Recipe developed by: Chef Barry Moody
www.spicedelight.com

THREE PEPPER MUSTARD & ROSEMARY BURGERS
Makes 2 servings
Ingredients
  • 1/3 cup Golding Farms® Three Pepper Mustard
  • 2 teaspoons dried rosemary
  • 2 (6 ounce) Angus beef burgers
  • 2 of your favorite hamburger buns
  • Optional Ingredient:1 teaspoon Spice Delight Spice All-Purpose Essence combined with other ingredients to further enhance the flavor.
Method
In a medium size bowl, mix the first 3 ingredients together. Reserve 2 tablespoons of the mustard mixture to serve on cooked burgers. Rub an even amount of remaining mustard mixture on both sides of the burgers. Let burgers marinate for 30 minutes in refrigerator. Cook burgers in skillet over medium-high heat for about 3 minutes per side. Spoon reserved mustard mixture on burgers. Serve on hamburger buns.

TIP: To save time from marinating burgers, mix 1 tablespoon mustard mixture into each burger. Cook in hot skillet as directed above.
Recipe developed by: Chef Barry Moody
www.spicedelight.com

APPLE-HONEY LIMEADE
Makes 2 servings
Ingredients
  • 2 cups apple juice, room temperature
  • 3 tablespoons Mountain Ridge® Pure Raw Honey
  • Juice of 2 fresh limes
Method

In a large pitcher, stir all ingredients together until honey is dissolved.  Refrigerate until ready to serve.

Recipe developed by: Chef Barry Moody

CREAMY CUCUMBER DILL DRESSING
Makes 2 to 4 servings
Ingredients
  • 1/2 cup Golding Farms® Creamy Cucumber Dressing
  • 1/3 cup chopped, peeled cucumber
  • 2 teaspoons dried dill or 1 tablespoon chopped fresh dill
  • 1/2 teaspoon black pepper
Method

In a medium size bowl, mix all ingredients together. Refrigerate at least 30 minutes or until ready to serve.

TIPS: Serve this dressing over cooked salmon or fold into your favorite salad green mix.

Recipe developed by: Chef Barry Moody

FRUIT PUNCH
Makes 2 servings
Ingredients
  • 1 cup apple juice, room temperature
  • 1/2 cup cranberry juice, room temperature
  • 1/2 cup orange juice, room temperature
  • 3 tablespoons Mountain Ridge® Pure Raw Honey
Method

In a large pitcher, stir all ingredients together until honey is dissolved. Refrigerate until ready to serve.

Recipe developed by: Chef Barry Moody

RASPBERRY-WALNUT YOGURT DRESSING
Makes 4 to 6 servings
Ingredients
  • ½ cup vanilla yogurt
  • ¼ cup Golding Farms® Raspberry-Walnut Dressing
  • 1 tablespoon lime juice
Method

In a medium size bowl, mix all ingredients together. Refrigerate until ready to serve.

TIPS: Serve this dressing over a tossed salad or fruit salad. Garnish with fresh raspberries and walnuts. Serve with a veggie platter.

Recipe developed by: Chef Barry Moody

HONEY YOGURT WITH TRAIL MIX
Makes 2 servings
Ingredients
  • 1/2 cup vanilla yogurt
  • 1/2 cup your favorite trail mix
  • 2 tablespoons Mountain Ridge® Pure Raw Honey
Method

In a medium size bowl, mix all ingredients together. Refrigerate until ready to serve.

TIPS: Serve over sliced bananas or your favorite seasonal fruit.

Recipe developed by: Chef Barry Moody

GOLDING FARMS TUNA SALAD
Makes 2 to 4 servings
Ingredients
  • 1 12 oz. can of Solid White Albacore Tuna
  • 1/2 cup Golding Farms® Creamy Cucumber Dressing
  • 1/3 cup Mrs. Campbell’s® Sweet Chow Chow
  • 1/2 teaspoon black pepper
Method

In a small size bowl, mix all ingredients together. Serve on your favorite buns or rolls.


BRIE CHEESE WITH PUFF PASTRY
Makes to 6 to 8 servings
Ingredients
  • 1 sheet frozen puff pastry, thawed
  • 1 round Brie cheese
  • 1 tablespoon Golding Farms® Raspberry-Walnut Dressing
  • Chopped Walnuts
Method

Preheat oven to 350ºF. Unroll puff pastry into a flat sheet. Place Brie cheese in center of puff pastry. Spread Golding Farms Raspberry-Walnut Dressing evenly over Brie. Fold puff pastry over Brie so no cheese is showing. Place on a greased cookie sheet. Bake 30 minutes or until golden brown. Garnish with chopped walnuts.

Recipe developed by: Chef Barry Moody

RASPBERRY WALNUT SHORTCAKE
Makes 4 servings
Ingredients
  • 3 (1/2-inch) slices pound cake
  • 2 teaspoons Golding Farms® Raspberry-Walnut Dressing
  • 2 tablespoons whipped cream
  • Chopped walnuts for garnish
Method
  • 1. Place 1 slice pound cake on a dinner plate.
  • 2. Drizzle 1 teaspoon Golding Farms Raspberry-Walnut Dressing over pound cake.
  • 3. Spread a thin layer of whipped cream over top. Top with another slice of pound cake.
  • 4. Repeat steps 2 and 3.
  • 5. Top with third slice of pound cake, top with a dollop of whipped cream.
  • 6. Garnish with chopped walnuts.
Recipe developed by: Chef Barry Moody

RASPBERRY PEANUT BUTTER SPREAD
Makes 2 servings
Ingredients
  • 2 slices whole grain bread
  • 1 tablespoon chunky peanut butter or almond butter
  • 1 teaspoon Golding Farms® Raspberry-Walnut Dressing
Method

Toast whole grain bread. Spread peanut butter on one side of bread. Spread Golding Farms® Raspberry-Walnut Dressing on top of the peanut butter. Top sandwich with remaining slice of toasted bread. Cut sandwich into 4 triangles. Serve with your favorite drink.

Recipe developed by: Chef Barry Moody

Raspberry-Walnut Balsamic Chicken Salad
Makes 2 servings
Ingredients
  • 1/2 cup Golding Farms® Raspberry-Walnut Dressing
  • ¼ cup Balsamic vinegar
  • 1 teaspoon crushed garlic
  • 1 teaspoon Golding Farms® Three Pepper Mustard
  • 2 (6 oz.) boneless, skinless chicken breast halves
  • 4 cups of your favorite salad mix
  • Chopped walnuts for garnish

Method

In a medium size bowl, mix together the first 4 ingredients listed above. Reserve half of marinade for salad dressing. Add chicken to remaining half of marinade in bowl. Turn to coat chicken evenly with marinade. Let marinade in refrigerator 45 minutes prior to cooking. Grill chicken over medium-high heat about 3 to 4 minutes per side or until done. Toss salad mix with reserved marinade. Top with cubed grilled chicken. Garnish with chopped walnuts.

Recipe developed by: Chef Barry Moody

GOLDING’S FAMOUS HORSERADISH POTATO SALAD
Makes 2 to 4 servings
Ingredients
  • 2 cups medium diced red potatoes
  • 1/4 cup Mayonnaise
  • 2 tablespoons Mrs. Campbell’s® Hot Chow Chow (can substitute Sweet Chow Chow)
  • 2 tablespoons Golding Farms® Horseradish Mustard
  • 1 tablespoon finely chopped red onion
  • 2 tablespoons finely chopped celery
  • 1/4 teaspoon salt

Method

Boil potatoes about 5 minutes over medium-high heat until tender. Strain and cool potatoes. In a medium size bowl, mix potatoes with remaining ingredients listed above. Cover and refrigerate until serving time.


Lettuce Fruit Salad using Raspberry Walnut Vinaigrette (Sent to us by Elaine Hurley)
Makes 2 to 4 servings
Ingredients
  • Iceberg Lettuce
  • Fresh Spinach
  • Mandarin Oranges
  • Blueberries
  • Strawberries
  • Fat Free Cottage Cheese
  • Golding Farms Raspberry Walnut Vinaigrette
  • Sunflower Seeds

Method

Mix the lettuce and spinach together. Top with the oranges, blueberries, and strawberries. Top the fruit with a half cup of fat free cottage cheese - and then top all of that with our unique and wonderful fat free Raspberry Walnut vinaigrette. Sprinkle sunflower seeds on top.


Molasses Cookies
Ingredients
  • 1 cup white sugar
  • ¾ cup softened butter, shortening or margarine
  • ¼ cup Golding Farms® Molasses
  • 1 egg
  • 2 cups flour
  • ½ tsp salt
  • ½ tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp cloves

Method

In a large bowl, combine sugar, butter, molasses and egg. Blend well. Stir in remaining ingredients and blend well. Chill dough for easier handling. Lightly grease (not oil) cookie sheets. Heat oven to 375 degrees F. Shape dough into 1-inch balls, roll balls in sugar. Place 2 inches apart on cookie sheet. Bake 10-12 minutes or until edges are set. Cool 1-2 minutes before removing from sheet.


Chow-Chow Hamburger Casserole
Ingredients
  • 2 lbs. ground beef
  • 4 oz. BBQ Sauce
  • 6 tbsp. Mrs. Campbell’s Chow Chow
  • ½ cup crushed crackers

Method

Preheat oven to 350 degrees. Mix well and make a loaf. Place 2 oz. BBQ sauce in the bottom of the casserole dish, add loaf, top with 2 oz. more of the BBQ sauce. Bake 45 minutes. Makes 4 servings.

 


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