LeAnn's Gourmet Dips & Blend Recipes

14 ounces uncooked rotini pasta

2 cucumbers, chopped

1/2 onion finely chopped

1 Teaspoon prepared mustard

10 cherry tomatoes, quarted

3/4 cup pitted black olives, sliced

1 package of LeAnn's Taste of

Italty Dip mix

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain and cool by running cold water over the pasta in a colander set in the sink.

  • Combine cooked and cooled pasta with the cucumbers, onion, tomatoes, and olives in a large bowl. Mix the LeAnn's Taste of Italy packetwith 2 Tbsp of water. Set Aside for 5 mintues to soften. Add1 cupp PURE OLIVE OIL and mix.  Pour the mix over the salad and stir to combine. Cover and refrigerate for at least two hours before serving.

LeAnn's Pasta Salad

 

1 (5 pound) boneless pork butt

(shoulder)

 2-3 Tbsp. olive oil

1 package LeAnn's Gourmet Southwest Chipolte dip mix

1 cup water

Soft Hamburger Rolls

Use the spices in the LeAnn's Gourmet Southwest Chipolte along with the olive oil to rub all over the roast. Place meat in a 6-quart slow cooker. Add water. Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours or until pork is very tender. Remove pork to a large cutting board or platter and let rest for 10-15 minutes. Pull, slice or chop to serve. Serve in hamburger buns with barbecue sauce. (Recipe makes 16 to 20 servings.) Enjoy!

SPICY SOUTHWEST CHIPLOTE PULLED PORK SANDWICHES

3/4 - 1 lb shrimp peeled

1 pakcage LeAnn's Roasted Garlic &

Herb Olive Oil Dip

1 lemon

 

 

 

Take Package of LeAnn's Roasted Garlic & Herb Olive Oil Dip in a small bowl mix pakkage contents with 2 Tbsp. hot water. Set aside for 5 mintues to soften. Add 3/4 to 1 cup of PURE OLIVE OIL and mix. Take out enough to coat the frypan and cook shrimp. When done, put in small bowl sprikle with light lemon juice from lemon and serve.

LeAnn's Scampi

1lb of angel hair pasta

1 package LeAnn's Roasted Garlic

Herb Olive Oil Dip

3/4 to 1lb of shrimp peeled

 

 

 

Add the pasta to a large pot of boiling salted water, over medium heat, and cook until al dente.

Take Package of LeAnn's Roasted Garlic & Herb Olive Oil Dip in a small bowl mix pakkage contents with 2 Tbsp. hot water. Set aside for 5 mintues to soften. Add 3/4 to 1 cup of PURE OLIVE OIL and mix. Take out enough to coat the frypan and cook shrimp.

Drain the pasta in a colander add to bowl then add your shrimp mixture over the top. Transfer to a platter and serve immediately.

 

LeAnn's Angel Hair and Shrimp Scampi

1 package LeAnn's

Gourmet Sundried

Tomato & Bacon Dip Mix

5 Tbsp butter, divided

3 eggs

1 cup milk

3/4 cup flour

 5 Tbsp sugar, divided

 1/4 tsp salt

2 cups sliced fresh mushrooms

16 egg whites, lightly beaten

1 8 oz package of shredded cheese of choice

2 green onion, thinly sliced

 Instructions: Heat oven to 350 degrees. Melt 3 Tbsp butter. Add to whole eggs and milk in a large bowl. Whisk until blended. Add flour, 2 Tbsp sugar and salt and mix well. Heat 8 inch skillet sprayed with cooking spray on med-high heat. Add 1/4 cup batter. Cook 1-2 min or until bottom is lightly browned and then flip. Cook 20 seconds more. Transfer crepe to plate. Repeat with remaining batter to make a total of 8 crepes. Cook and stir in mushrooms in 1 Tbsp of the remaining butter in large skillet 3-5 minutes or until tender. Add remaining butter and egg whites along with the package of LeAnn's Gourmet Sundried Tomato & Bacon dip mix. Cook 3-5 minutes or until eggs are set, stirring occasionally. Top crepes with cheese, mushrooms and scrambled eggs and onions. Fold in half. Place in 13 x 9 inch baking dish and bake uncovered 5 minutes or until cheese in melted. Enjoy!

LeAnn's Sundried

Tomato & Bacon

Breakfast Crepes