RECIPES

Fettucine Alfredo

Enjoy a lightened version of this classic pasta recipe by using light cream cheese, low-fat milk and a decreased amount of butter.
Same rich creaminess with a lot less fat.

  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 1 tablespoon all-purpose flour
  • 1 1/3 cups 1% low-fat milk
  • 1 1/4 cups (5 ounces) grated fresh Parmigiano-Reggiano cheese, divided
  • 2 tablespoons 1/3-less-fat cream cheese
  • 1/2 teaspoon salt
  • 4 cups hot cooked fettuccine (8 ounces uncooked pasta)
  • 2 teaspoons chopped Morton & Bassett fresh flat-leaf parsley
  • Cracked Morton & Bassett black pepper

Melt butter in a medium saucepan over medium heat. Add garlic; cook 1 minute, stirring frequently.

 

Stir in flour. Gradually add milk, stirring with a whisk. Cook 6 minutes or until mixture thickens, stirring constantly. Add 1 cup Parmigiano-Reggiano, cream cheese, and salt, stirring with a whisk until cheeses melt.

 

Toss sauce with hot pasta. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano cheese and chopped parsley.

 

Garnish with black pepper, if desired. Serve immediately.

Fettucine Alfredo

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Fish Dill Saute
  • 2 fillets sole, salmon, halibut or white fish
  • 1 tablespoon butter or olive oil
  • 1 tablespoon Morton & Bassett Chopped Garlic or Shallots
  • 1 teaspoon Morton & Bassett Dill

Sauté the fish in the Morton & Bassett garlic or Morton & Bassett shallots, and butter or olive oil at a medium heat.

 

Cook for approximately 4-5 minutes per side.

 

Sprinkle with Morton & Bassett dill and serve with lemon wedges

Fish Dill Saute

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Chicken Rice Pilaf
  • 1 cup long grain rice
  • 2 cups chicken broth
  • 1 diced onion
  • 1 diced small bell pepper
  • 3 tablespoons butter
  • 1 tablespoon Morton & Bassett chopped garlic
  • 1/3 cup fresh parsley salt
  • 1 teaspoon Morton & Bassett cayenne pepper
  • 1 Morton & Bassett bay leaf

If you care for your rice dish a bit moister, add 1/4 cup more liquid at start.

 

In a large saucepan melt butter over low heat. Add onion and bell pepper and saute until limp.

 

Add liquid to pan, along with the garlic, parsley, rice, salt, pepper and bay leaf. Cook on high until just boiling; stir. Raise heat to high and bring to a boil, while stirring occasionally.

 

Carefully pour into a large baking dish.

 

Bake at 350 degrees uncovered for about 20 minutes until done. Stir once while in oven.

Chicked Rice Pilaf

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Spinach Soup
  • 1 1/2 cups water
  • 3 cubes chicken bouillon
  • 1 (10 ounce) package frozen chopped spinach
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • 1 tablespoon Morton & Bassett toasted onion
  • Salt and pepper to taste

In a medium saucepan, combine water, bouillon, and spinach. Bring to a boil, and cook until spinach is tender.

 

Melt butter in a large saucepan over medium heat. Stir in flour, and cook for 2 minutes. Gradually whisk in milk. Season with minced onion, salt, and pepper. Cook, stirring constantly, until thickened. Stir in spinach mixture

 

Top with a bit of sour cream and mint leaf.

Spinach Soup

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Easy Barbecued Baby Back Ribs
  • Morton & Bassett Tailgate Rub
  • 2 tablespoons brown sugar
  • 1/2 teaspoon Morton & Bassett cayenne pepper
  • Salt and Morton & Bassett black pepper
  • 3 pounds baby-back ribs (2 racks)

In a small bowl, combine the Tailgate Rub with brown sugar, cayenne pepper. Add 2 teaspoons salt, and 3/4 teaspoon black pepper. Rub on the ribs and let sit for 10 minutes. Meanwhile, heat grill to medium.

 

Grill the ribs, covered, turning occasionally, until cooked through, 25 to 30 minutes.

Barbecued Ribs

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Glazed Chinese Chicken
  • 3/4 lb boneless skinless chicken thighs
  • 1 tablespoon flour
  • 1/2 cup fat-free low-sodium chicken broth
  • 3 tablespoons rice vinegar
  • 1 teaspoon Morton & Bassett Chinese five spice powder
  • 5 Morton & Bassett garlic cloves, minced
  • 2 tablespoons low sodium soy sauce
  • 1/2 cup water
  • 1 teaspoon canola oil

Remove as much fat as possible from chicken thighs. Place flour on a plate and roll chicken in flour, shaking off excess. Mix chicken broth, vinegar, five-spice powder, garlic, soy sauce and water together in a small bowl.

 

Heat oil in a wok or skillet over high heat until smoking. Brown chicken on all sides, about 2 minutes. Add sauce and lower heat to medium.

 

Simmer 25 minutes, turning chicken a few times. Liquid should be just at the bubbling stage. The sauce will boil down to a glaze. Cut into pieces and serve over rice.

Glazed Chinese Chicken

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Curried Stuffed Eggs
  • 4 hard-boiled eggs
  • 1 teaspoon Dijon mustard
  • 1 tablespoon mayonnaise
  • 1/2 teaspoon Morton & Bassett curry powder
  • 1 pinch Morton & Bassett cayenne pepper
  • salt & Morton & Bassett black pepper

Cut the eggs in half, remove the yolks and place them in a bowl, reserving the whites.

 

Add the mustard, mayonnaise, curry powder, cayenne pepper, salt & pepper to the egg yolks and mix well.

 

Divide the yolk mixture evenly among the reserved whites, mounding it slightly. Serve immediately or store, covered in the refrigerator for up to 1 day.

Curried Stuffed Eggs

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Jamaican Jerk Chicken
  • 2 tablespoons Morton & Bassett chopped garlic
  • 1 tablespoon Morton & Bassett ground allspice
  • 1 tablespoon Morton & Bassett thyme
  • 1 1/2 teaspoons Morton & Bassett cayenne pepper
  • 1 1/2 teaspoons Morton & Bassett ground black pepper
  • 1 1/2 teaspoons Morton & Bassett sage
  • 3/4 teaspoon Morton & Bassett ground nutmeg
  • 3/4 teaspoon Morton & Bassett ground cinnamon
  • 2 tablespoons kosher salt
  • 1 tablespoon granulated sugar
  • 1/4 cup vegetable oil
  • 1/4 cup soy sauce
  • 3/4 cup white vinegar
  • 1/2 cup orange juice
  • 2 tablespoons lime juice
  • 1 scotch bonnet pepper or 2 jalapeno peppers, seeded and chopped finely
  • 1 large onion, chopped
  • 3 green onions, chopped
  • 5 lbs skinless chicken pieces (on the bone)

In a large casserole with a lid, combine all ingredients except chicken.

 

Add chicken, stirring to coat well.

 

Cover and refrigerate for 1 hour up to 24 hours.

 

Bake@ 350 for one hour OR drain and barbecue.

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Serve with steamed white rice.

Jamaican Jerk Chicken

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Shrimp Creole
  • 1/4 cup vegetable oil
  • 2 cups chopped onions
  • 1 cup chopped green bell pepper
  • 1 cup chopped celery
  • 4 cups peeled seeded & chopped plum tomatoes
  • 1 tablespoon Morton & Bassett chopped garlic
  • salt, to taste
  • Morton & Bassett cayenne pepper, to taste
  • 1 cup water
  • 2 Morton & Bassett bay leaves
  • 2 lbs large shrimp, peeled & deveined
  • 2 tablespoons flour, mixed with
  • 1/4 cup cold water
  • spice essence
  • 6 cups cooked white rice
  • 1/2 cup chopped green onion

Essence

  • 2 1/2 tablespoons Morton & Bassett paprika
  • 2 tablespoons salt
  • 2 tablespoons Morton & Bassett garlic granulated with parsley
  • 1 tablespoon Morton & Bassett black pepper
  • 1 tablespoon Morton & Bassett toasted onion
  • 1 tablespoon Morton & Bassett cayenne pepper
  • 1 tablespoon Morton & Bassett oregano
  • 1 tablespoon Morton & Bassett thyme

In a large saute pan, heat the oil. When the oil is hot, add the onions, saute for 2-3 minutes.

 

Season with salt and cayenne. Stir in the peppers and celery. Saute for 2 minutes, or until the vegetables start to wilt.

 

Stir in the tomatoes and garlic, saute for 2 minutes longer. Season the vegetables with salt and cayenne.

 

Stir in the water and bay leaves. Bring the liquid up to a boil and reduce the heat. Simmer for 20 minutes.

 

Add the shrimp and saute for 2-3 minutes. Stir in the flour mixture and simmer for 2 minutes, or until the sauce starts to thicken. Stir in the green onions. Check the seasoning.

 

To assemble, mound the rice in the center of each plate. Spoon the Shrimp Creole over the rice. Garnish with green onions.

 

For the Essence: Combine all ingredients thoroughly and store in airtight jar or container

Shrimp Creole

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Crockpot Pulled Pork Sandwiches
  • 2 1/2-3 lbs pork sirloin roast or 2 1/2-3 lbs boneless pork shoulder
  • 2 tablespoons apple cider vinegar
  • 1/2 cup water
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon Morton & Bassett ground cumin
  • 3 1/2 cups bottled barbecue sauce
  • 10 hamburger buns

Trim fat from roast. Cut roast, if necessary to fit into a 3 1/2 or 4 qt slow cooker. Season meat with salt and pepper.

 

In a small bowl combine 1/2 cup water, vinegar, Worcestershire sauce, and cumin. Pour over meat in cooker. Cover and cook on low heat setting for 8 to 10 hours or on high heat setting 4 to 5 hours.

 

Remove meat and discard liquid. Using 2 forks, shred meat and return it to cooker.

 

Stir in 3 1/2 cups BBQ Sauce. Cover and cook on high for 30-45 minutes or until heated through.

 

Serve meat mixture in split hamburger buns.

Crockpot Pulled Pork Sandwiches

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Saffron Rice
  • 1/2 teaspoon Morton & Bassett saffron threads
  • 2 tablespoons vegetable oil
  • 1 -2 large onion, thinly sliced
  • 1 1/2 cups basmati rice, uncooked
  • 8 whole Mortin & Bassett cloves
  • 4 Morton & Bassett cardamom pods
  • 1 teaspoon salt
  • 1/2-3/4 teaspoon Morton & Bassett black pepper

Soak saffron in 1/2 cup boiling water for 20-30 minutes. Meanwhile, saute onions until tender; set aside.

 

Rinse the basmati under cold water in a sieve, until water runs clear and allow to drain.

 

Place the rice and the onions in a saucepan and add the 1/2 cup saffron water as well as 2 1/2 cups hot water, the cardamon pods, the cloves, and the salt and pepper; stir to mix. Bring to a boil over medium heat then reduce heat, cover, and cook over low heat until the rice is tender, about 15-20 minutes. If any liquid remains, drain it.

 

If desired, garnish with extra saffron.

Saffron Rice

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Chocolate Drop Macaroons
  • 2 cups sugar
  • 4 tablespoons cocoa
  • 1/2 cup milk
  • 1/2 cup margarine
  • 3 cups oats
  • 1 cup coconut
  • 1 cup chocolate chips
  • 1 teaspoon vanilla

In a microwave safe bowl mix, sugar, cocoa, milk and margarine. Microwave (or cook in sauce pan) until boiling.

 

Add oats, coconut, chocolate chips and vanilla.

 

Drop tablespoon-sized cookies on a waxed paper covered cookie sheet. Chill in fridge until firm.

Chocolate Drop Macroons

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Snickerdoodle Cookies
  • 3/4 cup butter
  • 1/4 cup shortening
  • zest of one lemon
  • 1 3/4 cups sugar
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 teaspoons Morton & Bassett vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 1/2 teaspoons Morton & Bassett ground cinnamon

In a mixing bowl, put together butter, shortening, 1 1/2 cups sugar and salt. Zest lemon directly on top tapping the microplane, so all the essentials oils get in the bowl. Mix at medium speed for 4 minutes until incorporated.

 

In the meantime, put together vanilla and egg. In a separate bowl, whisk together flour, cream of tartar, leaveners and 2 teaspoons of cinnamon. Stir together remaining 1/4 cup sugar with 1/2 teaspoon cinnamon. Wrap and refrigerate dough for about 2 hours.

 

Preheat oven to 380F.

 

Scoop dough into 2" balls, pressing down gently to shape. Sprinkle with a pinch of cinnamon sugar.

 

Bake in oven for 10 minutes until cookies puff up. Remove from oven and let cool completely before serving.

Snickerdoodle Cookies

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Vanilla Bean Flan
  • 8 eggs, lightly beaten
  • 2/3 cup sugar/li>
  • 1/4 teaspoon salt
  • 2 cans (12 ounces each) evaporated milk
  • 2 teaspoons shaved Morton & Bassett vanilla bean
  • 1/2 cup brown sugar

In a large bowl, combine the eggs, sugar and salt. Stir in milk and vanilla.

 

Sift brown sugar into eight 5-oz. custard cups or a 1-1/2-qt. baking dish. Pour custard mixture over sugar.

 

Place in shallow baking pan of hot water. Bake at 325° for 30-40 minutes or until knife inserted near center comes out clean. Chill overnight. Sprinkle with additional brown sugar before serving or unmold to serve.

Vanilla Bean Flan

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Mort's Pumpkin Pie

Crust:

  • 1 1/2 cups plus 2 tablespoons all-purpose flour 2 teaspoons white sugar
  • 1 teaspoon salt
  • 1/2 cup canola oil
  • 2 tablespoons whole milk

Filling:

  • 1/2 cup white sugar
  • 1/4 cup dark brown sugar
  • 1/2 teaspoon salt
  • 2 teaspoons Morton & Bassett Ground Cinnamon
  • 1/2 teaspoon Morton and Bassett Ground Ginger
  • 1/2 teaspoon Morton & Bassett Ground Nutmeg
  • 1/4 teaspoon Morton & Bassett Ground Cloves
  • 1 (15 ounce) can pumpkin puree
  • 2 tablespoons canola oil
  • 2 large eggs
  • 1 teaspoon Morton & Bassett Pure Vanilla Extract
  • 1/1/4 cups whole milk

Preheat oven to 425 degrees F. Stir together flour, sugar, and salt in a 9" pie pan; make a well in the center. Pour oil and milk into the well, then mix with a fork until a dough forms. Use your hands to press mixture evenly into the bottom and sides of pan. Crimp the edge of crust.

 

Stir together white sugar, brown sugar, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl; set aside. Whisk together pumpkin puree, oil, eggs, vanilla extract, and milk in separate bowl until evenly blended. Add pumpkin mixture to dry ingredients and stir until fully blended. Pour into crust and place on a cookie sheet in the oven.

 

Bake for 10 minutes. Reduce temperature to 350 degrees; bake for 40 to 50 minutes or until a knife inserted near the center comes out clean. The center may still wiggle a bit, but will firm up out of the oven. Cool on a metal rack.

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Banana Nutmeg Smoothie
  • 1 banana
  • 1 1/2 cups milk (or soy milk)
  • 1 tablespoon honey
  • 1/4 teaspoon Morton & Bassett freshly ground nutmeg
Banana Nutmeg Smoothie

Combine all the ingredients in a blender and process until smooth.

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Hot Mulled Cider
  • 1/2 gallon of fresh, unfiltered apple cider
  • 2 tablespoons of Morton & Bassett Mulling Spice
  • 1/4 cup brown sugar
  • Morton & Bassett Cinnamon Sticks for garnish

Makes 8 cups.

Pour apple cider into a 3-quart saucepan, cover, turn the heat on medium-high. Heat until cider is warm. Add mulling spice and brown sugar. Keep covered and heat the mulled cider mixture to a simmer and reduce heat to low.

Simmer for 20 minutes on low heat. Strain the hot mulled cider using a fine mesh sieve. You may add a touch of bourbon, brandy, or rum to spike it up a bit. Serve hot. Add a cinnamon stick to each cup.

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