Instructions

1. Scrub the potatoes & cut into wide wedges
2. Place the potato wedges in a container & pour the Garlic flavored European Dipping Oil over the potatoes.. mix to coat the potato surfaces with the oil.
3. Place in foil & sprinkle with Rancher Steak Rub. Roast at 350° for 20 minutes, or place on the grill  for about 20 minutes. When grilling, I usually grill in foil, and then remove the potatoes from the foil & place directly on the grill for about 10 minutes or so. For skillet cooking allow 20 minutes.www.MyWildtree.com/maryrose

Instructions

1. Cut chicken into nugget size
2. Dip each nugget in flour & place in a heated non-stick skillet with Grapeseed Oil
3. Sprinkle the Herb Grilling Marinade & the Rancher Steak Rub on the top side, turn when golden brown. Sprinkle this side. Continue to pan fry, turning until golden brown on both sides

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Instructions

1. Cut chicken into tender size strips & flatten a bit with meat tenderizer.
2. Dip each chicken piece in flour & place in a heated skillet with about 3 tablespoons of Grapeseed Oil, add more oil if needed.
3. Sprinkle the Herb Grilling Marinade & the Rancher Steak Rub on the top side, turn when golden brown. Sprinkle this side. Continue to pan fry until golden brown on both sides.
4. Place on tortilla shells with other toppings. Wrap tightly & serve.
5. Topping Ideas: Mayonnaise or a Wildtree Blend blended with cream cheese, oil & vinegar, or sour cream. Such as…Garlic & Herb Blend, Mediterranean Rub, Smoked Mozzarella Blend,- Lettuce, Tomatoes, Olives, Peppers, Mushrooms, Shredded Cheese

Notes

Omit the chicken & you have a yummy veggie wrap with any of the blends above.

Instructions

1. Mix 1 tablespoon of the Perfect Pizza Sauce Seasoning with the tomatoes or tomato sauce & let sit for about 1 hour to meld flavors
2. In a large bowl, whisk pizza dough with 1/2 cup warm, and 1 tablespoon Wildtree Grapeseed Oil (any flavor), until a ball forms.
3. Turn dough out onto a floured work surface (I use Semolina Flour), and knead for 2 minutes until smooth and elastic.
4. Cover; let rest on floured surface for 10 minutes. Shape dough into a 12-14 inch circle on a pizza stone or sheet pan.
5. Bake on the lowest rack in a 450° oven for just 5 minutes.
6. Remove from oven & poke any air bubbles with a fork. Than add about 1/2 cup of the pizza sauce, followed by vegetables & mozzarella cheese. Freeze the extra pizza sauce for the next pizza, or use on English muffin mini pizzas, or as a dipping marinara for bread sticks etc.
7. Return to oven for another 5 – 7 minutes, or until crust is golden brown.

Instructions

1. Mix the vegetables & dressing together and refrigerate
2. Add the almonds and noodles shortly before serving so they stay crisp and crunchy and not soggy

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Instructions

1. To make about 1/4 cup of Wildtree Italian Dressing, wisk together: 1 tablespoon vinegar – 1 1/4 tablespoons water – 1 1/4 teaspoons Wildtree Italian Salad Dressing Mix – 2 tablespoons Natural Grapeseed Oil or Olive Oil – Allow to sit for 1 hour in order to develop flavors
2. In a large bowl, combine the oranges, onions, pecans and pepper
3. Cover and refrigerate for 30 minutes
4. Just before serving, place the greens in a large salad bowl
5. Top with orange mixture and avocado slices
6. Drizzle with dressing
7. Toss to coat

Instructions

1. Bake the potatoes at 400° for 45 minutes
2. Cut the potatoes lengthwise into halves
3. Scoop the pulp from the potatoes into a bowl, reserving the shells
4. Add the butter and desired amount of milk -gradually- to the pulp and mash
5. Add the Garlic & Herb Blend and mix well
6. Spoon the mixture into the reserved shells and sprinkle with the cheese
7. Arrange on a baking sheet
8. Bake at 350° until the cheese is bubbly

Instructions

1. Combine all of the ingredients
2. The vinegar makes it frothy
3. Toss the cucumbers in the mixture and chill well

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Instructions

1. Combine the first four ingredients in a medium bowl
2. Add carrot & toss to combine flavors
3. Top with orange slices
4. Drizzle with oil
5. Sprinkle with powdered sugar
6. Garnish with toasted almond slices, if desired

Instructions

1. Remove packet of giblets from inside the chicken
2. Rinse chicken with cold water if desired & pat dry
3. Sprinkle inside chicken cavity generously with Lemon Rosemary Blend
4. Place quartered lemon inside the chicken
5. Tie the chicken legs using roasting twine
6. Thickly slice onion into 1/4″ slices
7. Mix 1 tablespoon of the oil & the onion slices in the roasting pan
8. Place the chicken in the roasting pan
9. Rub with oil and Lemon Rosemary Blend
10. Roast at 425 until the internal temperature reaches 170, about 1 1/2 hours
11. Cover the roaster with foil if the chicken begins to brown too much

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Instructions

1. Melt butter in pan
2. Add onion & cook until transparent
3. Add flour & stir until blended
4. Add chicken broth in 1 cup amounts until blended and thickened
5. Add wine
6. Bring to a boil & add chicken, artichokes, Lemon Rosemary Blend
7. Simmer for a half hour
8. Add Half & Half right before serving & heat through

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