Dip Preparation: Combine whole bag with 1 cup mayo and 1 sour cream. Chill 2 hours. Enjoy with crackers, veggies or bread sticks!
Bake Prep: Combine whole bag, 2-3 cup mayo and 250g cream cheese (brick), softened. Pour into buttered dish and bake at 400F (205C) for 12 minutes or until hot and bubbling! Serve with crackers, veggies or bread sticks!
Soup Preparation: Combine whole bag with 2 cups boiling water.
If you have time, add to 2 cups boiling water stir for 5 minutes, ladle soup into French Onion soup bowls. Cover soup with croutons or French baguettes slices. smother soup with Gruyere or Mozzarella cheese, adjust oven rack 6 inches from broiler. Broil until cheese is melted and bubbling around edges. ADD water if too thick
Ingredients:
fried onions, sliced onions, soup base: dehydrated onions, corn syrup solids, salt, dextrose, flour, hydrolyzed soy protein, chicken fat (includes rosemary extract) corn starch, tartrazine, yeast extract, silicon dioxide, disodium guanylate, disodium inisinate; soup stock: salt, hydrolyzed soy protein, dextrose, corn starch, canola oil, flour, dehydrated vegetables (onion & garlic), yeast extract, disodium guanylate disodium inosinate, spices, silicon dioxide, sugar, corn syrup solids, beef extract; soup stock: tomato powder, autolyzed yeast extract, onion powder, sugar, hydrogenated palm oil, shrimp powder, spices, tamarin, colour, disodium guanylate, disodium inosinate, slicon, dioxide); and a bay leaf.
CONTAINS SULFATES
Dip Preparation: Combine whole bag with 1 cup mayo and 1 sour cream. Chill 2 hours. Enjoy with crackers, veggies or bread sticks!
Bake Prep: Combine whole bag, 2-3 cup mayo and 250g cream cheese (brick), softened. Add 250 ml refried beans. Pour into buttered dish and bake at 400F (205C) for 15 minutes or until hot and bubbling! Serve with chips, sour cream and your favourite Salsa!
Soup Preparation: Combine whole bag with 2 cups boiling water.
Dice up a large onion, add a generous helping of butter and saute until soft. You can add 1 cups of fresh hamburger or thinly sliced pork and cook until well done. With out removing from heat, add 2 cups of boiling water and all the contents of this bag into pot!
For milder soup, remove chili peppers and add teaspoon brown sugar. Bring contents to a boil, add can of diced or plum tomatoes, turn down and simmer for up to 30 minutes, stirring frequently.
Meanwhile, on a rimmed baking sheet, toss tortilla strips with 2 teaspoons oil. Bake at 400 until crisp and golden, about 8 minutes, tossing halfway through.
Divide tortilla chips between bowls and ladle soup over; top with cheese, avocado, more tortilla chips, sour cream and fresh cilantro! Serve with lime wedges on the side.
Ingredients:
Parsley; herbs & spices; jalapeno granualars; dried veggies: carrots, potatoes, onion, leeks, red and green bell peppers, cabbage, celery; bacon flavour: yeast extract, torula yeast, maltodextrin, salt, natural flavours (contains conola oil, sunflower oil and smoke), dextrose, silicon dioxide; cheddar flavour: modified milk ingredients, maltodextrin, salt, partially hydrogenated soybean oil, monosodium glutamate, sugar, cheddar cheese, contains tatrazine, silicon dioxide,lactic acid, disodium inosinate and disodium guanylate, citric acid, calcium lactate,, spice extract, disodium phosphate sunflower oil and 2 chili peppers
CONTAINS SULFATES
Dip Preparation: Combine whole bag with 1 cup mayo and 1 sour cream. Chill 2 hours. Enjoy with crackers, veggies or bread sticks!
Bake Prep: Combine whole bag, 2-3 cup mayo and 250g cream cheese (brick), softened. Pour into buttered dish and bake at 400F (205C) for 12 minutes or until hot and bubbling! Serve with chips, crackers, veggies, or homemade fresh bread sticks!
Soup Preparation: Combine whole bag with 2 cups boiling water.
Combine whole bag with 2 cups water. Add shredded or cubed fresh beets. Simmer for 30 minutes and enjoy with fresh sour cream and fresh dill on top!
Ingredients:
soup base: dehydrated onions, corn syrup solids, salt, dextrose, flour, hydrolyzed soy protein, chicken fat (includes rosemary extract) corn starch, tartrazine, yeast extract, silicon dioxide, disodium guanylate, disodium inisinate, guar gum; mirepoix: a mixture of onions, carrots, celery and carrots; soup stock: salt, hydrolyzed soy protein, dextrose, corn starch, canola oil, flour, dehydrated vegetables (onion & garlic), yeast extract, disodium guanylate disodium inosinate, spices, silicon dioxxide, sugar, corn syrup solids, beef extract; soup stock: tomato powder, autolyzed yeast extract, onion powder, sugar, hydrogenated palm oil, shrimp powder, spices, tamarin, colour, disodium guanylate, disodium inosinate, slicon, dioxide); celery, parsely, sugar; beet powder; and a bay leaf
CONTAINS SULFATES
Dip Preparation: Combine whole bag with 2 cups yoghurt. Chill 2 hours. Enjoy with crackers, veggies or bread sticks!
Bake Prep: Combine whole bag, 1 cup mayo and 250g cream cheese (brick), softened. Add fresh mushrooms. Pour into buttered dish and bake at 400F (205C) for 12 minutes or until hot and bubbling! Serve with chips, garnish with fresh chives!
Soup Preparation: Combine whole bag with 2 cups boiling water.
Combine whole bag with 2 cups water. Add whole or sliced fresh mushrooms of your choice!
Ingredients:
dried sliced garlic, dried veggies: carrots, onion flakes, white onion, red & green bell peppers, leek, celery; soup base: dehydrated onions, corn syrup solids, salt, dextrose, flour, hydrolyzed soy protein, chicken fat (includes rosemary extract) corn starch, tartrazine, yeast extract, silicon dioxide, disodium guanylate, disodium inisinate, guar gum,celery, parsely, sugar; cream base: sugars ( glucose syrup),hydrogenated palm kernal oil, dipotassium phosphate, modified milk ingredients, calcium carbonate, monoglycerides, datem, artificial flavour Qnnatto; soup base: salt, hydrolyzed soy protein, dextrose, corn starch, canola oil, flour (wheat), dehydrated vegetables (onion & garlic), yeast extract, disodium guanylate, dysodium inosinate, spices, silicon dioxide, sugar, beef extract, herbs & spices and bay leaf
Dip Preparation: Combine whole bag with 1 cup mayo and 1 sour cream. Add 2 tablespoons peanut butter. Chill 2 hours. Enjoy with crackers, veggies or bread sticks!
Bake Prep: Combine whole bag, 1 cup salsa and 1 cup yoghurt, add 1/8 cup peanut butter. Add cooked chicken. Pour into buttered dish and bake at 400F (205C) for 12 minutes or until hot and bubbling! Serve with chips, sour cream and your favourite Salsa!
Soup Preparation: Combine whole bag with 2 cups boiling water.
Combine whole bag with 2 cups water. Add Chicken.
ADD 1/8 cup peanut butter and a can of coconut milk! Pour over your favourite rice!
Ingredients:
soup stock: dextrose, salt, chicken fat (rosemary extract) corn flour, hydrolyzed plant protein, yeast extract, onion, celery, garlic, sugar, silicon dioxide, corn syrup solids, spices, disodium guanylate, disodium inosinate, citric acid, parsley,; garam masala, tomato powder, chives, minced onions, 2 chili peppers.
CONTAINS SULFATES & SOY
Dip Preparation: Combine whole bag with 1 cup mayo and 1 sour cream. Chill 2 hours. Enjoy with crackers, veggies or bread sticks!
Bake Prep: Combine whole bag, 1 cup mayo and 250g cream cheese (brick), softened. Add 250 ml refried beans. Pour into buttered dish and bake at 400F (205C) for 12 minutes or until hot and bubbling! Serve with chips, sour cream and your favourite Salsa!
Soup Preparation: Combine whole bag with 2 cups boiling water.
Pan fry sliced onion, celery, and carrots until translucent. Add can of chick peas. add fresh market tomatoes sliced up. Combine whole bag with 2 cups water.
Dip Preparation: Combine whole bag with 1 cup mayo and 1 sour cream. Add 2 cut up pickles. Chill 2 hours. Enjoy with veggies or bread sticks!
Bake Prep: Combine whole bag, 1 cup mayo and 250g cream cheese (brick), softened. Add 2 pickles cubed. Pour into buttered dish and bake at 400F (205C) for 12 minutes or until hot and bubbling! Serve with chips, fresh veggies or fresh hot bread buns!
Soup Preparation: Combine whole bag with 2 cups boiling water.
Our Dill Pickle Soup tastes just like your eating dill pickle chips! But in a creamy soup base!
Our creamy Dill Pickle Soup ~ where pickles are the stars of the show! Highly unusual but also highly delicious and completely unforgettable. And, we might say addictive.
Simply add 2 cut up pickles and this bag to 2 cups boiling water. Bring soup to a rolling boil. Reduce heat and stir frequently for 30 minutes. Add heavy cream when ladling into bowls. Serve with fresh bread.
Ingredients:
soup stock: dextrose, salt, chicken fat (rosemary extract) corn flour, hydrolyzed plant protein, yeast extract, onion, celery, garlic, sugar, silicon dioxide, corn syrup solids, spices, disodium guanylate, disodium inosinate citric acid, parsley; cream base: glucos syrup, palm kernel oil, modified milk ingredients, dipotassium phosphate, monoglycerides, datem, silicon dioxide, artificial flavours, annatto; dried veggies: carrots, potatoes, onion, leeks, red and green bell peppers, cabbage, celery; chives; corn starch; dill pickle flavour: sugars (glucose solids, sugar) salt, whey powder (milk), sodium acetate, acetic acid, garlic powder, citric acid, onion powder, dill spice, disodium inosinate, disodium guanylate, silicon dioxide; & a bay leaf
CONTAINS SULFATES
Dip Preparation: Combine whole bag with 1 cup mayo and 1 sour cream. Chill 2 hours. Enjoy with crackers, veggies or bread sticks!
Bake Prep: Combine whole bag, 1 can coconut milk, 1-3 cup mayo, Pour into buttered dish and bake at 400F (205C) for 12 minutes or until hot and bubbling! Serve with fresh cilantro and
coriander leaves or lemon grass sprigs!
Soup Prep: Combine whole bag with 2 cups boiling water.
If you're in a rush, simply add this bag of soup to 2 cups boiling water. Bring soup back to a boil, then turn down and simmer for up to 30 minutes, stirring frequently. Al likes to add a can of coconut milk at the 15 minute mark. Add salt and pepper to taste. Enjoy with toast or baguettes!
If you have time, prepare your chicken how you like it. We like chicken breasts, but drumettes soaking in this tasty soup would take this over the top! As always, add the soup to 2 cups boiling water. Bring back to a boil and then simmer for 30 minutes. Add your chicken at the 15 minute mark, you may have to increase the temperature to keep your simmer.
At 15 minutes add your choice coconut milk and squeeze 1/2 a fresh cut lime - into your soup.
Ladle soup into bowls, with chicken pieces, fresh cilantro and coriander leaves or lemon grass sprigs. Add lime wedges to the side of each bowl! Season with salt and pepper to taste.
Ingredients:
cilantro, curry, garlic powder, red chili peppers, soup stock: dextrose wheat and corn flour, powder cooked chicken, chicken fat, spice extractives & spice, parsley, silicon dioxide, disodium inosinate, disodium guanylate, flavour; soup stock 2: tomato powder, autolyzed yeast extract, onion powder, sugar, hydrogenated palm oil, shrimp powder, spices, tamarin, colour, disodium guanylate, disodium inosinate, slicon,dioxide); dried veggies: carrots, potatoes, onion, leeks, red and green bell peppers, cabbage, celery; chives; and 2 chili peppers
Dip Preparation: Combine whole bag with 1 cup mayo and 1 sour cream.
Chill 2 hours. Enjoy with crackers, veggies or bread sticks!
Bake Prep: Combine whole bag, 1 cup mayo and 250g cream cheese (brick), softened. Add chicken or prawn. Pour into buttered dish and bake at 400F (205C) for 12 minutes or until hot and bubbling! Serve with chips, guacamole and your favourite Salsa!
Soup Preparation: Combine whole bag with 2 cups boiling water.
If you're in a rush, simply add the tub of soup to 2 cups boiling water. Bring soup back to a boil, then turn down and simmer for up to 30 minutes, stirring frequently. Al likes to add a can of coconut milk at the 30 minute mark. Add chicken or prawns.
Add salt and pepper to taste. Enjoy with toast or baguettes!
If you have time, prepare your chicken how you like it. We like chicken breasts, but drumlets soaking in this tasty soup would take this over the top! As always, add the soup to 2 cups boiling water. Bring back to a boil and then simmer for 30 minutes. Add your chicken at the 15 minute mark, you may have to increase the temperature to keep your simmer.
At 30 minutes add your choice coconut milk and squeeze 1/2 a fresh cut lime - into your soup.
Before you begin, soak frozen prawns (or any seafood) in a deep bowl of cold water for 15 minutes. And if you’re not a fan of shrimp, you can easily swap that out for chicken, pork or even tofu for a vegetarian option.
Drain prawns, add to soup; cook until no longer translucent about 5 minutes. At the end, add 1/4 can coconut milk, and squeeze 1/2 a fresh cut lime - into your soup.
Ingredients:
soup stock: dextrose wheat and corn flour, powder cooked chicken, chicken fat, corn syrup solids, spice extractives & spice, parsley, silicon dioxide, disodium inosinate, disodium guanylate, flavour; secret stock: tomato powder, autolyzed yeast extract, onion powder, sugar, hydrogenated palm oil, shrimp powder, spices, tamarin, colour, disodium guanylate, disodium inosinate, slicon,dioxide); tomato powder, tomato garlic seasoning, sweetened coconut, 2 chili peppers.
Dip Preparation: Combine whole bag with 1 cup mayo and 1 sour cream.
Chill 2 hours. Enjoy with crackers, veggies or bread sticks!
Bake Prep: Combine whole bag, 1 cup mayo and 250g cream cheese (brick), softened. Add 250 ml can of either refried beans, chick peas, canned jalapeno’s. Pour into buttered dish and bake at 400F (205C) for 12 minutes or until hot and bubbling! Serve with chips, sour cream and your favourite Salsa!
Soup Preparation:
If you’re in a rush, add to 2 cups boiling water, add 1/2 cup salsa, or diced tomatoes. Simply add a 14 or 28 ounce can of diced tomatoes Add salt and pepper to taste ~ Enjoy!
If you have time, saute’ a cup of ground beef, elk, bison, chicken, turkey or spicy sausage. Add onion and a generous helping of butter until soft and translucent in color and texture.
For milder chili, remove chili peppers. Simmer for 30 minutes, stirring frequently. Remove chili peppers, before serving.
Optional Ingredients:
1 28-ounce can diced tomatoes
1 cup freshly sliced mushrooms
1 cup red wine or 1 GF beer of choice
1/2 cups fresh chives chopped fine
2 cups sour cream
1 can green chili peppers, grated cheddar
cheese and/or guacamole with GF tortilla chips.
Salt and ground pepper to taste.
ADD water if too thick.
Dip Preparation: Combine whole bag with 1 cup mayo and 1 sour cream. Chill 2 hours. Enjoy with crackers, veggies or bread sticks!
Bake Prep: Combine whole bag, 1 cup mayo and 250g cream cheese (brick), softened. Add 250 ml can of either refried beans, chick peas, canned jalapeno’s. Sliced bell peppers, or cooked kidney beans. Pour into buttered dish and bake at 400F (205C) for 12 minutes or until hot and bubbling! Serve with chips, sour cream and diced jalapeno’s!
Soup Preparation: Combine whole bag with 2 cups boiling water.
If you’re in a rush, add to 2 cups boiling water, add 1/2 cup salsa, or diced tomatoes. Add a cup ground cooked hamburger and 1/2 cup of clamato and a beer of your liking! Add salt and pepper to taste ~ Enjoy!
If you have time, saute’ a cup or two of ground beef, elk, bison, chicken, turkey or spicy sausage. Add onion and a generous helping of butter until soft and translucent in color and texture. Add to 2 cups boiling water as above...
Recipe Additions:
Sliced bell peppers, cooked kidney beans
2 tablespoons brown sugar (optional)
1 28-ounce can diced tomatoes
1 cup freshly sliced mushrooms (optional)
1 cup red wine or 1 beer of choice
1/2 cups fresh chives chopped fine
2 cups sour cream
1 can green chili peppers (optional)
Salt and pepper to taste
Optional toppings: sour cream, grated cheddar cheese and/or guacamole with tortilla chips.
Ingredients:
soup stock: dextrose, salt, chicken fat (rosemary extract) corn flour, hydrolyzed plant protein, yeast extract, onion, celery, garlic, sugar, silicon dioxide, corn syrup solids, spices, disodium guanylate, disodium inosinate citric acid, parsley; minced onion, jalapeno diced, chives and 2 chili peppers!
Dip Preparation: Combine whole bag with 1 cup mayo and 1 sour cream. Chill 2 hours. Enjoy with crackers, veggies or bread sticks!
Bake Prep: Combine whole bag, 1 cup mayo and 1 cup sour cream. Add 250 ml can of either refried beans, chick peas, canned jalapeno’s. Pour into buttered dish and bake at 400F (205C) for 12 minutes or until hot and bubbling! Serve with chips, sour cream and your favourite Salsa!
Soup Preparation: Makes 2 servings
Dice up a large onion, add a generous helping of butter and saute until soft. You can add 1 cup of fresh hamburger or thinly sliced pork and cook until well done. With out removing from heat, add 2 cups of boiling water and all the contents of this bag into pot!
For milder soup, remove chili peppers and add brown sugar. Bring contents to a boil, add 28 oz diced or plum tomatoes, turn down and simmer for up to 30 minutes, stirring frequently.
Meanwhile, on a rimmed baking sheet, toss tortilla strips with 2 teaspoons oil. Bake at 400 until crisp and golden, about 8 minutes, tossing halfway through.
Divide tortilla chips between bowls and ladle soup over; top with cheese, avocado, more tortilla chips, sour cream and fresh cilantro! Serve with lime wedges on the side.
Meat variations: Chicken, Beef and Lamb.
Dip Preparation: Combine whole bag with 1 cup mayo and 1 sour cream. Chill 2 hours. Enjoy with crackers, veggies or bread sticks!
Bake Prep: Combine whole bag, 2-3 cup mayo and 250g cream cheese (brick), softened. Add bacon bits and corn, canned jalapeno’s. Pour into buttered dish and bake at 400F (205C) for 12 minutes or until hot and bubbling! Serve with taco chips, bacon bits, shredded cheddar and chives!
Soup Preparation: Makes 2 servings
If you have time, fry up a pound or two of your choice protein, beef, pork, elk, bison or chicken. Set aside. Bring 2 cups of water to boil.
Add soup bag to the boiling water, along with your protein. Add in fresh cut tomatoes, or a can of diced tomatoes. Add frozen corn, or an veggies of choice. Make sure to add 1/4 to 1/2 cup of your favourite salsa to taste! Add Bacon!
After ladling soup into bowls, smother with cheddar cheese and bacon bits! Enjoy~!
Add salt and ground pepper to taste. ADD water if too thick.
Ingredients:
soup stock: dextrose, salt, chicken fat (rosemary extract) corn flour, hydrolyzed plant protein, yeast extract, onion, celery, garlic, sugar, silicon dioxide, corn syrup solids, spices, disodium guanylate, disodium inosinate citric acid, parsley; dried veggies: carrots, potatoes, onion, leeks, red and green bell peppers, cabbage, celery; bacon flavour: yeast extract, torula yeast, maltodextrin, salt, natural flavours (contains conola oil, sunflower oil and smoke), dextrose, silicon dioxide; cheddar flavour: modified milk ingredients, maltodextrin, salt, partially hydrogenated soybean oil, monosodium glutamate, sugar, cheddar cheese, contains tatrazine, silicon dioxide,lactic acid, disodium inosinate and disodium guanylate, citric acid, calcium lactate,, spice extract, disodium phosphate sunflower oil; chives, freeze dried corn, and a bay leaf
CONTAINS SULFITES & SOY
Dip Preparation: Combine whole bag with 1 cup mayo and 1 sour cream. ¼ cup fresh flat-leaf Italian parsley, minced; 2 tomatoes, seeded and chopped 2 cloves garlic, minced; 2 cups fresh basil leaves, minced. Chill 2 hours. Enjoy with crackers, veggies or bread sticks!
Bake Prep: Combine whole bag, 1 cup mayo and 250g cream cheese (brick), softened. Add all the above fresh herbs and tomatoes! ADD½ lemon, zested and juiced, 2 tablespoons tomato paste, 1 teaspoon onion salt, 1 teaspoon Worcestershire sauce 1 teaspoon white sugar
and a teaspoon ground black pepper to taste. Pour into buttered dish and bake at 400F (205C) for 12 minutes or until hot and bubbling! Serve with taco chips, bacon bits, cheddar cheese & chives!
Dip Preparation: Combine whole bag with 1 cup mayo and 1 sour cream. Add 4-5 cloves garlic, minced; Add a can of pitted olives. Chill 2 hours. Enjoy with crackers, veggies or bread sticks!
Bake Prep: Combine whole bag, 1 cup mayo and 250g cream cheese (brick), softened. Add a can of pitted olives, 1lb sliced cherry tomatoes, canned jalapeno’s. Add 4-5 cloves garlic, minced; Sprinkle feta cheese over top of dish then pour into buttered dish and bake at 400F (205C) for 12 minutes or until hot and bubbling! Serve with taco chips, garnish with bacon bits, & chives!
Dip Preparation: Combine whole bag with 1 cup mayo and 1 sour cream. 1 cup frozen spinach drained well, 2 TBS sliced green onions; fresh dill. Chill 2 hours. Enjoy with crackers, veggies or bread sticks!
Bake Prep: Combine whole bag, 1 cup mayo and 250g cream cheese (brick), softened. 1 cup frozen spinach drained well, 2 TBS sliced green onions; fresh dill. 2 cups shredded Monteray Jack cheese. Pour into buttered dish and bake at 400F (205C) for 12 minutes or until hot and bubbling! Serve with taco chips, garnish with bacon bits, & chives!
Dip Preparation: Combine whole bag with 1 cup mayo and 1 sour cream. 1-2 cans crab meat drained well, 2 TBS sliced green onions; Chill 2 hours. Enjoy with crackers, veggies or bread sticks!
Bake Prep: Combine whole bag, 2-3 cup mayo and 250g cream cheese (brick), softened. 1-2 cans crab meat drained well, 2 TBS sliced green onions; 2 cups shredded Monteray Jack cheese. Mix well together. Pour into buttered dish and bake at 400F (205C) for 12 minutes or until hot and
bubbling! Serve with taco chips, garnish with bacon bits, & chives!
Ingredients:
Chili powder, hot chili powder, zaatar, garlic powder, paprika, onion flakes, oregano, dry mustard, brown sugar, soup stock: dextrose, salt, chicken fat (rosemary extract) corn flour, hydrolyzed plant protein, yeast extract, onion, celery, garlic, sugar, silicon dioxide, corn syrup solids, spices, disodium guanylate, disodium inosinate citric acid, parsley; herb & spices & 2 chili peppers; dried veggies: carrots, potatoes, onion, leeks, red and green bell peppers, cabbage, celery; chives; tomato garlic seasoning.