Swiss Chicken Soup Base can be used as an enhancer for soups, sauces, stews, gravies, and rice dishes, or as an all-purpose seasoning on poultry. When used in small quantities Swiss Chicken Soup Base will bring out the flavors and aromas of all chicken preperations and most side dishes. Let your taste be the judge.
Swiss Beef Soup Base can be used as an enhancer for soups, sauces, stews, gravies, and rice dishes, or as an all-purpose seasoning on beef. When used in small quantities Swiss Beef Soup Base will bring out the flavors and aromas in all of your beef dishes. Let your taste be the judge.
Swiss Ham Style Soup Base can be used as an enhancer for soups, sauces, pork and ham glazes, sauerkraut, bean dishes, and vegetable greens, or as an all-purpose seasoning on ham and pork cuts. When used in small quantities Swiss Ham Style Soup Base will enrich any of your dishes that call for bacon seasoning. Let your taste be the judge.
Prepared with the highest quality Imported Mushrooms, use Swiss Mushroom Soup Base to enhance soups, sauces, gravies, and rice dishes, or add cooked poultry to prepared mushroom soup. In small amounts Swiss Mushroom Soup Base will compliment any meal.
Swiss Clam Base can be used as an enhancer for clam & seafood chowders or as a poaching liquid for all seafoods.
Swiss Seafood Base can be used to enhance soups, chowders, sauces, bouillabaisse, etuffees, and jambalayas. Swiss Seafood Base can also be used as a poaching liquid for all seafoods.
Swiss All-Purpose Flavor Booster (Consommé) can be used to enrich almost any dish. Our Flavor Booster works well in soups, sauces, and stews, and is wonderful in au jus, or marinades. Brush it on your steaks, pork chops, lamb, even chicken for a barbecue turned culinary feast.
Gravies and Soup
Swiss French Onion Soup can be used as a sauce over steaks, pork chops, lamb, and many fish dishes, also as an onion gravy, or use to enhance a favorite stew or casserole.
Swiss Brown (Beef) Gravy can be used as a sauce in stews, over mashed potatoes, roasts, meat loafs and for hot beef sandwiches. 1 cup Swiss Gravy Mix makes 1/2 gallon gravy.
Swiss Chicken Gravy can be used with dishes such as Chicken A La King, Turkey Tetrazzini, pot pies, and other poultry stews and pastas. Also works well with baked or roasted chicken or mashed potatoes. 1 bup Swiss Gravy makes 1/2 gallon gravy.
Swiss Mushroom Gravy can be used over meat loafs, chopped steaks, and as a sauce for stews and roasts. 1 cup Swiss Gravy makes 1/2 gallon gravy.
Chicken Pot Pie
Cook carrots, onions and celery in salted boiling water until soft. Prepare the Swiss Gravy Mix as stated on the package. Add milk and bring to a boil again. Add cooked vegetables to the chicken and cook until heated thoroughly. Prepare Puff Pastry as indicated on the package. Divide into four bowls and top with the cooked pastry squares. Serves 4.
Heat 1 tablespoon oil in skillet and saute 4 skinless chicken
breast for approx. 5 minutes per side. Remove from skillet and put breast on plated. Top with steamed asparagus and crab meat, pour Swiss Gravy over top and serve. Also serve with mashed potatoes or rice if desired. Serves 4.
Chicken ala King
Prepare the pastry shells as directed. Prepare the Swiss
Gravy Mix as stated on the package. When the gravy
comes to a boil; add the chicken and pimentos. Add
sour cream and cook until heated thoroughly. Add peas and spoon over pastry shell. Serves 4.
Brown chicken breast on one side. Turn over and place in
400-degree oven. In a seperate pan melt butter then whisk in flour. Cook for 2 minutes, and then whisk in chicken stock and Swiss Mushroom Base. Remove chicken. Place chicken in a saucepan with the mushrooms and sautee. Then deglaze with Marsala. Add sauce. When it comes to a boil ladle over chicken breast and serve.
Chicken Vegetable Soup
Saute carrot, onion and celery in oil until they are soft. Add water and Swiss Chicken Base. Bring to a boil and simmer for 20 minutes or until vegetables are cooked through. Add frozen peas and chicken meat.
Roast Chicken — Provencale Style
Rub chickens with olive oil. In a seperate bowl, mix all
of the dry ingredients. rub the inside of the chicken with
seasoning mixture and sprinkle the rest on the outside.
Cook in oven preheated to 400 degrees for 35 - 40 minutes
Greek Style Marinade for Skirt Steak
Mix all ingredients. Add skirt steaks, cover well and let marinate for 24 hours. Cook as desired.
Brown 3 lbs. beef stew in skillet. Add 1/2 cup pearl onions and brown. Add 2 cups cold water and whisk in 1 package Swiss Beef Gravy Mix. Bring to a boil and let simmer until beef is tender. Whisk in sour cream. Serve over egg noodles.
Roast Beef with Horseradish Gravy
Brown 3 lbs. beef stew meat in a skillet. Add diced carrots,
pearl onions, celery and diced potato, then cook for five minutes. Add red wine and reduce by half. Add 2 1/2 cups cold water and stir in 1 package Swiss Beef Gravy Mix.
Bring to a boil, add horseradish and let simmer until
vegetables cook through.
Season London Broil with salt and pepper and put on
roasting rack in oven preheated to 400 degrees. Remove
when desired temperature of meat is reached. Slice
London Broil and serve with mashed potatoes. Spoon
Swiss Beef Gravy over the slices and potatoes.
Cajun-style Strip Steak
4 16 oz. center cut strip steaks
2 T. Swiss Beef Base
1 T. cayenne pepper
1/2 T. ground cumin
1 T. black pepper
1 T. dried oregano
1/2 T. granulated sugar
1 T. paprika
Combine all dry ingredients in a bowl. Rub all steaks with the cajun spice blend. Let sit for 2 - 3 hours before cooking as desired.
Beef Barley Soup
Saute carrot and onion in oil. Add chicken stock, barley, Swiss Beef Base, and bay leaf. Bring to a boil, then simmer until barley is done, approximately 30 minutes. Season with pepper and serve.
Mix 3 lbs. ground beef with bread crumbs, eggs, green pepper and the onion. Roast in preheated oven at 325 degrees for about 1 1/2 hours or until internal temperature of 170 degrees is reached. Serve with Swiss Mushroom Gravy. Serves 4.
Pan-roasted Pork Loaf
Sprinkle pork loin with sage, salt and pepper, and rub
into meat. Heat oil in a skillet and brown loin on all
sides. Put loin and all drippings in a preheated 350 degree oven until desired temperature of meat is reached. Slice and spoon Swiss Mushroom Gravy over slices. Serves 4.
Cream of Mushroom Soup
Saute onions and mushrooms in butter. When cooked add sherry. Then add flour, stir and cook for 2-3 minutes. Stir in chicken stock and Swiss Mushroom Base; bring to a boil.
Add heavy cream, return to a boil and serve. Serves 4.
Wild Mushroom Soup
Saute shallots and garlic in oil until translucent. Add mushrooms and saute. Add chicken stock and Swiss Mushroom Base. Simmer fir 20 - 30 minutes. Add chopped
parsley and serve. Serves 4.
Baked Ham Glaze
Mix all ingredients in a bowl and spread over ham. Bake at 300 degrees for approximately 2 hours. Serves 12-14.
Split Pea Soup
Cook bacon in oil until crispy. Cook onions until translucent. Add split peas, bay leaf and stock. Bring to a boil and simmer until peas are cooked through. Add cream and bring to a boil again. Add Swiss Ham Base. Puree, cook for 45 minutes to 1 hour, and serve with croutons. Serves 4.
Black Bean Soup
Saute bacon in saucepan until crispy. Add onion and
cook until translucent. Add beans, stock, jalapenos and
Swiss Ham Base. Simmer for 1 hour or until beans are cooked through. Puree and serve with cilantro, sour cream and red onions to garnish. Serves 4.
Mix all ingredients in a saucepan. Bring to a boil, then simmer for 20 - 30 minutes. Makes 1 gallon.
Marinade for London Broil
Toss meat and Swiss Browning and Seasoning Mix along with cracked black pepper and granulated garlic. Drizzle olive oil over meat and cover. Let sit for 24 hours before cooking. Top with Swiss instant Mushroom Gravy for added flavor. Serves 4.