Chimmi Sauce
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Chimmi Torta
You will need:
1 jar Taste of Gourmet Chimmi Sauce
2 ‚ 8 oz packages of cream cheese (or more)
1 tomato cut in tiny bits to garnish
Slice the cream cheese lengthwise into 2 pieces. Place the first slice on your serving dish. Cover the slice with a thin layer (about 1 tablespoon) of
Chimmi Sauce. Then cover with another slice of cream cheese. Then more Chimmi Sauce and more cream cheese ‚ continuing to layer the Torta to be as large (or
small) as you choose! The Torta can be served immediately or refrigerate the completed Torta overnight or for several days before serving. The flavor will improve with aging. When ready to serve, sprinkle the
top of the Torta with pieces of cut tomato for a pretty contrast of color. Serve with crackers. I like to put the Torta on a glass cake stand ‚ it is very impressive! Then put the stand on a tray filled with crackers.
Pasta with Chimmi
You will need:
1 package of Pasta
1 jar of Taste of Gourmet Chimmi Sauce
2 to 3 tablespoons butter or margarine
Parmesan Cheese (or grated Cheddar Cheese)
Chicken Broth (saved) or chicken bouillon
Cook the pasta according to directions in the reserved chicken broth (or bouillon). Drain and pour the pasta back into the boiler, add the butter, 3 to 4 tablespoons of
Chimmi Sauce (or to taste) and toss well to coat the pasta. Sprinkle the cheese onto the pasta and serve!
Chimmi Tomatoes with Parmesan
You will need:
Ripe Tomatoes to slice
1/4 tsp. of Taste of Gourmet Chimmi Sauce per tomato slice
Parmesan Cheese
Slice the tomatoes crosswise into thick slices. Place the slices on a flat baking dish. Put a little bit of Chimmi Sauce
on each slice. (I think 1/4 teaspoon is plenty!) Spread the sauce over the surface of the tomato. Sprinkle the tomato slice with just a little Parmesan Cheese. Use more or less to suit yourself. If
the oven is already on, put the dish in the oven and bake until hot and the cheese is melted. Or just pop it under the broiler for a few minutes. Serve as a vegetable with any meal!
Luscious Vegetable Lasagna
You will need:
1 box of lasagna noodles
3 cups of ricotta Cheese (or cottage cheese)
6 Tablespoons Chimmi Sauce
2 cups Mozzarella Cheese
3 cups (or so) of Zucchini and yellow squash
1/2 cup sliced mushrooms
1/2 cup sliced onions
1 teaspoon olive oil
Saute the squash, mushrooms and onions with the olive oil in a large skillet until just softened. Cook the lasagna noodles according to directions on the package. Mix the cheeses and the
Chimmi Sauce in a bowl. Lightly oil your baking dish and begin layering with the noodles - then the vegetables - then the cheese mixture. Repeat with 3 thin layers with the cheese on the top layer. Bake at 350 degrees until
browned and bubbly - about 30 minutes. Serve with salad and Garlic Pepper Bread! Leftovers freeze!
Pasta Chimmifredo
You will need:
8 ounces of cream cheese, cut in pieces
2 Tablespoons of Taste of Gourmet Chimmi Sauce
1 Teaspoon butter
Milk to thin the sauce
Fresh sliced mushrooms (optional)
1 pkg of Pasta
Melt the butter in a skillet. Saute the mushrooms lightly and remove from the pan. Keep warm. Add the Chimmi Sauce
and cream cheese to the pan and heat on low until cream cheese is melted. Add a little milk to thin the sauce. Just before serving, add the mushrooms to the sauce and mix gently Cook the
pasta until it is al dente. You do want it to hold its shape in the sauce! Serve hot sauce over the pasta with a couple of mushrooms garnishing the top of the dish.
Wanda Adams - Slidell, LA
Chimmi Cheese French Bread
You will need:
1 loaf of French Bread
1/2 stick of butter (more if you prefer)
2 Tablespoons Chimmi Sauce
1/2 cup Parmesan Cheese
Slice the Bread in half lengthwise. Place on baking pan. Melt the butter. Add the Chimmi Sauce and stir. Spread the Chimmi
Butter on the bread then sprinkle with the Parmesan Cheese. Brown lightly under the broiler and serve hot!
Chimmi Pinwheels
You will need:
8 oz cream cheese
2 Tablespoons Chimmi Sauce
6 Fajita-size Flour tortillas
Green Chili Salsa
Soften Cream cheese. Add Chimmi Sauce
and mix well. Place 1 to 2 tablespoons of cream cheese mixture on each tortilla. Spread almost to the edge of the tortilla and roll each one up, jellyroll fashion.
Wrap in plastic Wrap and chill at least 2 hours, but a day or two ahead is fine. When ready to serve, slice each tortilla roll into 1/4 inch pieces. Serve pinwheels with Green Chili Salsa for dipping. Makes 50-60 pinwheels.
Cindy Thiele - Slidell, LA
Stuffed Chicken Breasts in Red Bell Peppers
You will need:
6 large red bell peppers
1/4 cup olive or vegetable oil
6 boneless chicken breasts
Salt and pepper to taste
6 teaspoons Chimmi Sauce
(or 4 tps of Chipotle Sauce, very hot)
2 tablespoons butter cut into 6 pieces
6 tablespoons chicken broth (or white wine)
Cut the stems out of the peppers and remove the seeds and ribs, but leaving the peppers whole. Rub the inside of each pepper well with a little oil and set aside. Lay the chicken breasts on a cutting board and
pound them very lightly. Sprinkle with Salt and pepper lightly and then rub each one with a teaspoon of Chimmi Sauce. Carefully stuff one chicken breast into each of the red pepers. Put the butter right on
top with the tablespoon of chicken broth (or white wine). You can do this several hours ahead and refrigerate until needed. Preheat the oven to 350 degrees and bake for about 40 minutes. Baste with pan juices as you serve. Wonderful with
Calico Rice.
Pork Loin with Sausage-Apple Stuffing
You will need:
Large Pork Loin that is cut in half (not the small tenderloin)
1 pound ground hot pork sausage
3 ribs of celery chopped
1 large onion chopped
2 tablespoons Chimmi Sauce
6 slices of bread crumbled
3 Granny Smith apples coarsely grated (with peel on)
2 Tablespoons parsley
1 teaspoon salt (to taste)
1 teaspoon paprika
Brown the sausage in a large frying pan. Remove the sausage to drain and pour out all but 2 tablespoons of the drippings. Add the celery and onions to the pan and cook until limp, but not browned. Combine
the sausage, celery mixture, Chimmi Sauce, apples, bread, and seasonings and mix well. Taste and correct seasoning if needed. You might want even more Chimmi Sauce. Dry the pork loin and pack the
stuffing between the two pieces of meat. "Pin" the edges of the pork with toothpicks. Cover and Bake at 350 degrees until done. (You can stuff the pork the day before cooking)
Spinach Dip with Chimmi and Dippers
You will need:
1 - 10 oz package frozen, chopped spinach
4 tablespoons butter
1 onion, finely chopped
4 tablespoons flour
2 cups milk
1 teaspoon dry mustard
1 teaspoon pepper
3 teaspoons lemon juice
3 tablespoons Chimmi Sauce (or more to taste)
Thaw and drain the spinach, place it in a kitchen towel and squeeze the moisture from the spinach. Set aside. Melt butter in a heavy saucepan. Add the onions and cook briefly to soften. Add flour and stir
while the flour cooks. Do not brown. Slowly add the milk, stirring until the sauce is smooth and thickened. Add the spinach, Chimmi Sauce and seasonings. Mix well. Serve hot with Dippers, crackers
or melba toast. Double or triple the recipe as needed. Freezes well and will hold refrigerated for 4 to 5 days.
Dippers
You will need:
1 stick of butter or margarine
2 teaspoons Sassy Season Salt
1 package (or more) hot dog buns
Melt the butter and stir in the Sassy Season Salt
. Spread the seasoned butter on the soft half of all the buns. Then cut into thirds, lengthwise. Then again in half to make thumb size Dippers (12 per bun). Bake
very slowly in a 300 degree oven until dry and crisp. Keeps well in tightly covered container for weeks!
Tomato and Bread Salad
You will need:
1/2 loaf of French Bread
2 Tablespoons of Chimmi Sauce
6 medium to large tomatoes, cut into large chunks
1/2 medium onion, chopped
3 tablespoons coarsely chopped fresh basil (1 Tbs. Dried basil)
1/3 Balsamic Dressing (approximately)
Preheat the oven to 275 degrees to make the Croutons. Split the bread in half and brush liberally with the Chimmi Sauce (you may need a bit more
Chimmi Sauce) Split the bread again and cut into pieces (croutons) about 3/4 inch square. Place on a baking sheet with the crust sides down. Bake until dark
golden - about 30 minutes or more. You can do this days in advance and keep them air tight. To assemble the salad - place the tomatoes in a large mixing bowl, a little while before you plan to mix the
salad. This gives the tomatoes a chance to drain a little, so discard any juice that has accumulated in the bottom of the bowl. When you are ready to serve, add the croutons, onions and basil to the tomatoes. Add about 1/3 cup of
Balsamic Dressing and toss together!
Chimmi Tortellini
You will need:
Fresh or frozen tortellini (any flavor)
1 teaspoon oil (I like olive oil)
1 bottle of Chimmi Sauce
Chopped Tomato (drained)
Wooden Skewers
Cook the tortellini according to the directions ‚ Do not overcook! Drain in a colander and rinse gently under cold running water. Immediately put the tortellini in a large bowl and spoon
Chimmi Sauce over the pasta, turning and stirring it very gently to coat with the sauce. You can make this 2 or 3 days ahead ‚ turning and stirring it very gently to coat. To serve, pile into a shallow bowl and sprinkle with drained
chopped tomatoes. Or for a dramatic presentation, thread 3 or 4 of the tortellini onto wooden skewers. Serve the skewers on a flat tray covered with magnolia leaves, sprinkle the tomatoes over the tortellini to garnish.
Stuffed Chicken Breasts in Red Bell Peppers
6 large red bell peppers (or green ones)
1/4 cup olive or vegetable oil
6 boneless skinless chicken breasts
Sassy Seasoning Salt
6 teaspoons Chimmi Sauce
2 tablespoons butter cut into 6 pieces
6 tablespoons chicken broth (or white wine)
Cut the stems from the peppers, remove the seeds and ribs, but leaving the peppers whole. Rub the inside of each pepper well with a little oil and set aside. Lay the chicken breasts on a cutting board and pound very lightly. Sprinkle with a tiny bit of Sassy Seasoning and then rub each with a teaspoon of Chimmi Sauce. Carefully stuff one breast into each pepper. Put butter on top, then add broth. You can do this several hours ahead and refrigerate. Bake for about 40 minutes at 350 degrees. Add pan juices to the peppers as you serve.
Chimmi Pasta Salad
4 cups cooked pasta (Lisa uses Rotini noodles)
1/3 cup Taste of Gourmet’s Chimmi Sauce
1/3 cup olive oil
Optional additions: chopped tomatoes, parmesan cheese, raw vegetables, etc. for color, texture and taste.
After pasta is cooked according to directions, drain and rinse with cold water. Mix Chimmi Sauce and olive oil in a bowl. Stir in pasta mixing well. Then add other ingredients listed above. Keep stored in refrigerator. Great sald for those hot summer days, and an excellent way to “Taste” the Chimmi Sauce at Tastings.
Vicki Valpatic – Future Director, Valparaiso, Indiana
Tomato Pie
2 Tablespoons Chimmi Sauce 2 to 3 large tomatoes in ½ inch slices 8 oz cheese - cheddar, provolone, etc 1 pie crust (Pillsbury All-ready)
Place crust on pan, rub with 1 Tbsp. Chimmi. Cover with cheese, layer with tomato slices, rub with more Chimmi and bake at 375 for 15 to 20 min. Serve in slices!
Chimmi Tomatoes
Fresh tomatoes, thickly sliced ¼ tsp. Chimmi Sauce per slice Parmesan Cheese
Place sliced tomatoes on baking sheet. Spread Chimmi on each slice and sprinkle lightly with Parmesan Cheese. Bake or broil until tomatoes are hot and cheese is toasted. This is an easy flavorful vegetable side dish to serve with any meal.
Evelyn’s Kitchen
Chimmi Potato Salad Serves 8 to 10
3 lbs. red potatoes 1 cup mayonnaise (more to taste) 2 to 3 Tbsp.Chimmi Sauce Salt and pepper to taste
Cut un-peeled potatoes into chunks. Boil until tender. Mix warm potatoes with the mayonnaise and Chimmi Sauce. Adjust seasonings to taste. Refrigerate until ready to serve.
Chimmi Shrimp Serves 2 to 4
1 - 2 lb. fresh shrimp, peeled ½ to 1 stick butter – extra butter is always good! 2 Tbsp. Chimmi Sauce
Melt butter in a skillet. Add 1 Tbsp. Chimmi and stir. Add shrimp and cook while stirring and shaking pan until shrimp are pink and done (2 to 3 minutes.) Add the other Tbsp. Chimmi, stir well and serve immediately over pasta or rice with all the juices.
Faye Sandsbury,VA
Garlic Roasted Potatoes Serves 2 to 3
2 large baking potatoes
1 Tbsp. olive oil
1 Tbsp.Chimmi Sauce plus 1 tsp.
Salt to taste
Cut potatoes into large chunks. Mix olive oil and Chimmi, then toss potatoes in mixture. Put in pan and roast for about 30 minutes, turning once or twice, until potatoes are done and browned. Toss with additional tsp. Chimmi and salt to taste.
Chimmi Cheese Ball
1½ to 2 Tablespoons Chimmi Sauce
16 oz. cream cheese, softened
4 oz. grated cheddar cheese
Mix all together and form into a ball, or press into a plastic lined decorative mold. Refrigerate until needed. Use a little more Chimmi to drizzle or glaze the ball if you choose.