Main Dishes

Farfalle with Smoked Salmon
Serves 4
3/4 of a 16 oz. package of farfalle
1 large carrot, grated
1/3 cup dry vermouth or dry white wine
1-1/2 tsp. RC Seafood Base
1 cup light cream
1/4 tsp. ground black pepper
1/2 lb. sliced smoked salmon, cut into 2 inch pieces
1 Tbsp. chopped fresh dill
Directions: In sauce pot, prepare farfalle as label directed, but do not use salt in water; drain. Meanwhile, in non-stick 10 inch skillet over medium-high heat, cook grated carrot and 1/2 cup water until tender, about 5 minutes. Add vermouth and heat to boiling; cook 1 minute. Whip RC Seafood Base into cream with pepper; add to pan and cook 1 minute.  Remove skillet from heat; stir in salmon pieces and chopped fresh dill. Toss salmon mixture with pasta to serve.

Baked Macaroni and Cheese
Serves 4-6
Preparation time: 20 Minutes
8 oz. of Elbow macaroni
4 Tbsp. butter
4 Tbsp. flour
1/2 tsp. dry mustard (optional)
1 tsp. salt or to taste
1/2 tsp. white pepper
3 cups of milk or cream
3 tsp. RC Ham Base or Redi-Base Ham Base (optional)
1/4 tsp. Tabasco sauce (optional)
2 cups (8 oz.) sharp cheddar cheese, shredded
bread crumbs as needed
dash of paprika (optional)
Directions: Cook macaroni according to package directions; rinse with cold water, drain and set aside. In a sauce pan, melt butter. Add flour mixed with salt, pepper and dry mustard; blend well with a whisk until smooth and bubbly. Gradually stir in milk or cream and stir until thick and smooth. Add RC Ham Base and blend well. Add Tabasco sauce to taste and correct salt and pepper if needed. Remove from heat. In a large bowl, mix the macaroni with the cheese and then combine with the sauce. Pour into a buttered baking dish and sprinkle with bread crumbs and paprika. Bake at 350° until hot and bubbling (about 30 minutes) or until the top is golden brown. Serve.

Savory Herbed Rice with Chicken or Shrimp
Serves 4
3 Tbsp. butter
1 cup long grain rice
2 cups water
1 Tbsp. RC Chicken Deluxe Base
1/4 cup celery, diced
1/8 cup onion, diced
¼ cup carrot, diced
½ cup frozen peas
½ cup unsalted cashews
2 tsp. fresh parsley or 1 tsp. dried parsley
pinch of thyme
1/8 tsp. black pepper
Directions:  Melt butter in a two quart sauce pan. Sauté rice until lightly browned. Add water, RC Chicken Deluxe Base, celery, onion, carrot, peas, parsley, thyme, and black pepper. Stir and cover. Cook, covered, over medium heat for 17-20 minutes or until liquid is absorbed. Let stand 5 minutes. Saute chunks of chicken seasoned with Scampi Seasoning.  Toss chicken and cashews with rice.  Serve.

 Beef Stroganoff
Serves 4 / Cook Time: 25 minutes
1- 1/2 to 2 lbs. top sirloin roast, trimmed
1 tsp. salt
1 tsp. ground black pepper
2 Tbsp. butter or margarine
1 Tbsp. olive oil
1 Tbsp. all-purpose flour
1 cup prepared stock Redi-Base Beef Base or RC Royale Beef Base
1 medium onion, quartered and sliced
3 Tbsp. sour cream, room temperature
Directions: Cut beef into narrow 2-inch long strips about 1/2-inch thick. Sprinkle meat with salt and pepper. Melt 1 Tbsp. butter in a medium saucepan. Blend in flour; gradually stir in Redi-Base Beef stock, stirring and cooking until thickened and smooth. Heat remaining 1 Tbsp. of butter and 1 Tbsp. olive oil in a small saucepan over medium heat; quickly brown meat strips and onion on all sides. Add meat and onions to beef sauce. Cover and cook on low for 10 minutes; stir in sour cream and heat through but do not boil. Serve over noodles or rice.

Swedish Meatballs
Makes 24 / Cook Time: 45 minutes
2 slices fresh white bread
1/4 cup milk
3 Tbsp. butter, divided
1/2 cup finely chopped onion
1 tsp. kosher salt
3/4 lb. ground chuck
3/4 lb. ground pork
2 large egg yolks
1/2 tsp. black pepper
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
1/4 cup all purpose flour
3 cups prepared stock Redi-Base Beef Base or RC Royale Beef Base
Directions: Preheat oven to 200° F. Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside. In a 12-inch straight sided sauté pan over medium heat, melt 1 Tbsp. of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside. In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 tsp. of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes. Using a scale or a food scoop, form meatballs into 1 oz. portions and place on a sheet pan. Heat the remaining butter in the sauté pan over medium-low heat, or in an electric skillet set to 250° F. Add the meatballs and sauté until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven. Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the Redi-Base Beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.