Recipes

Baked Fish sauted w/ Onions
Deviled Eggs w/ Shrimp
Ivorian Salad mixed with Theo's Salad Dressing

Criolo Potatoes


2 medium russet potatoes Create Criolos Today!
1/2 red onion
5-6 buffalo mozzarella cheese or equivalent of your favorite cheese
1 tablespoon fresh parsley
3 tablespoons low fat balsamic vineger salad dressing
1 teaspoon margarine






Bake the potatoes in a microwave and let it cool. Peel the potatoes and slice them. Dice the red onions, and pull the leaves off of the fresh parsley

In a separate bowl, mix the salad dressing with Theo's regasse sauce. Poor the sauce over the potatoes, cheese, onions and parsley, and mix themall well. Place it all in a well greased baking dish at 350° for twenty minutes, or until cheese is melted

Remove it from the oven, and let cool. Garnish with your choice of fresh parsley, cherry tomatoes, and/or apple wedges


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Sherry's Veggie Quiche


Delish Quiche

1/2 box of Pillsbury refrigerated pie crust, softened
4 oz. of your choice of swiss or monterey jack cheese, shredded
2 T. olive oil
1 small sweet red pepper diced small
1 small onion diced small
2 T. of bacon bits
5 eggs
2 C. half and half
2 T. Theo's Ragasse Sauce
1 T. dry mustard
1 T. honey/dijon mustard
1/2 T. sea salt
1/4 black pepper
Dried parsley flakes and paprika




Preheat oven to 425° F. Place pie crust in a 10 inch pie plate (as directed on package); slightly roll top edge of crust on rim. Sprinkle cheeses over bottom of crust. Set aside. In a medium frying pan, heat olive oil. Add red pepper, onion, and bacon; saute for 5 minutes, stirring occasionally. Mean while, in a large mixing bowl, whisk together the eggs, half and half, ragasse sauce, dry mustard, honey mustard, salt, and pepper.

Spread vegetables/bacon mixture on top of cheese; carefully pour egg mixture over all. Sprinkle top with parsley flakes and paprika.

Bake in oven for 15 minutes; reduce temerature to 325° F and continue baking for 25 to 30 minuteslonger or until knife inserts in center comes out clean and edge of crust is golden brown. Cool 10 minutes before serving.

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Vovo's Salad


A Bravo to Vovo!

2.5 oz. fresh basil
1.5 cups cherry tomatoes halved
3/4 cup green grapes halved
10 pcs buffalo mozzarella cheese halved
1 small red onion diced
1 tablespoon fresh cilantro
1/4 cup balsamic vinegar
2 tablespoon olive oil
1 teaspoon black pepper
1/2 cup fresh berries(for topping)
2-4 slices fresh mango(for topping)


Place olive oil and red onion in a sauce pan and lightly saute the onion. Add vinegar, black pepper, parsley, cilantro, and Theo's Ragasse sauce to onions and stir continuously until fully blended. Remove from heat and set aside.

Place tomatoes, grapes, cheese, and hand torn basil leaves in a large salad bowl and pour sauce over the top.

Toss the salad. Place berries and mango on the salad as toppings.

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Theo's Grilled Chicken


Best chicken!

1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper or red pepper
4 pcs boneless chicken breast(4 oz. each)
4 tablespoons Theo's Ragasse Sauce(or more as desired)







Mix spices together and rub on chicken breast. Place in a bowl and cover chicken with 4 to 5 tablespoons of Theo's Ragasse sauce and let it marinate for at least 30 minutes, but it can be over night.

Grill chicken over medium heat until it is fully cooked on both sides and skin is golden brown. Serve over rice, potatoes, or your favorite vegetables.



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Aunt Odile's Grilled Fish


top fish!

2 lbs fresh fish
2 tablespoons olive oil
2 1/2 tablespoons lemon juice or vinegar
1 tablespoon black pepper
3 tablespoons Theo's Ragasse Sauce (or more as desired)







Rinse fish and pat dry. Mix all ingredients together on brush on fish. Pour left over sauce on top of fish and let marinade for at least 30 minutes.

Grill fish on greased rack on an uncovered grill over medium heat until fish flakes easily with a fork. Gently Turn fish once after 4-6 minutes per 1/2 inch of thickness. Serve with rie and your favorite bottle of white wine.



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Theo's Reuben Sandwich


Mouth melting goodness

Sliced swirled pumpernickel rye bread
Swiss cheese
Corned beef slices
Sauerkraut
Theo's ragasse sauce
Olive oil






Oil or butter 2 slices of bread. Place one slice of bread oiled/buttered side down. Lay the corned beef, swiss cheese, and sauerkraut on bread. Spread Theo's Ragasse Sauce on the non-oiled side of the second slice of bread.

Top the sandwich with the second slice of bread, putting the oiled side on the outside. Place the sandwich in a hot frying pan. Cook until first side is browned, then flip and brown the second side or place on a cookie sheet and brown it in the oven.

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Viva La Tortellini de Theo


One pound pacakage of tortellini
1 Onion chopped in thin slices
1 fresh tomato cut into thin wedges
3 Sprigs of fresh parsley
2 Tablespoons of vegetable oil
3 Tablespoons Theo's Ragasse sauce
1/4 Teaspoon salt
1/8 Teaspoon black pepper



Cook tortellini according to the directions on the package. Drain and keep warm. Meanwhile, add vegetable oil to a preheated frying pan or skillet. Saute onion and tomatoes until the onions turn clear. Add remaining ingredients to the tomatoes and onions and cook for one minute stirring continuously. Pour over tortellini and mix throughly. Makes 6 servings

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Fiesta Rice


1 cup brown or white rice
2 1/2 Cups water
1/2 Cup diced onions
2 Tablespoon Theo's Ragasse Sauce
1 Tablespoon olive oil






Soak rice at for least 15 minutes, then drain water and rinse. Place olive, onions and rice in a medium sauce pan. Saute until onions turn clear. Mix Theo's Ragasse Sauce with the water and pour into sauce pan. Bring to a boil then turn down heat and place a lid on the pan and let it simmer until all is absorbed. Makes approximately 2 1/2 Cups

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