Seal-a-Meal VS107 Reference Manual page 7

VS106_VS107_VS108_07EM1.qxd 10/11/07
OREGANO & GARLIC TOMATO SAUCE
Use this flavorful sauce immediately or pre-freeze and vacuum seal in a Seal-a-Meal
easy reheating.
3 Tbsp.extra-virgin olive oil
2 medium yellow onions, chopped
2 cloves garlic, minced
3 28 oz cans whole peeled tomatoes
3 cups tomato sauce (15 oz. can plus 8 oz. can)
5 Tbsp. canned tomato paste
In a large, heavy saucepan, heat the olive oil over medium heat. Add the onions and garlic and sauté until
softened, about 5 minutes. In a large bowl, crush the tomatoes and add to the saucepan with the remaining
ingredients. Stir uncovered for 45 minutes, stirring occasionally, reducing and slightly thickening the sauce.
Makes 16 cups (4 quarts).
COUNTRY SOUP-IN-A-CANISTER
Save your leftovers in a Seal-a-Meal ® Canister – keep fresh in your refrigerator!
1 lb beef stew meat
1 carrot
2 garlic cloves
basil to taste
1 6oz can tomato paste
2 1 / tsp. black pepper, freshly ground
2
3 Tbsp. + 2 tsp. salt
2 Tbsp. dried onion flakes
2 Tbsp. dried parsley flakes
2 Tbsp. beef bouillon granules
1 cup uncooked rottini
In a large stockpot, heat 1 tablespoon olive oil over medium heat. Add 1 pound beef stew meat, 1 small
diced onion, 1 carrot, peeled and diced, 2 ribs celery, with leaves, washed and diced, and 2 cloves garlic.
When the onion is slightly caramelized, add 1 28 oz. can diced tomatoes with basil, 1 6-oz. can tomato paste
and 3 quarts water.
Add remaining contents to the stockpot (except for the rottini), stir and bring to a boil. Reduce the heat to
low, cover and simmer for 1 hour. Taste and correct any seasonings, add the pasta and stir. Cover and simmer
an additional 20 minutes.
Make 18 servings.
SAVORY HERB MIX
A flavorful seasoning – and check out www.seal-a-meal.com for more recipe ideas using Savory Herb Mix!
4 Tbsp. salt
4 Tbsp. granulated garlic or garlic powder (no salt added)
4 Tbsp. dried thyme
4 Tbsp. dried parsley
Combine all ingredients and mix thoroughly. Place the mix in a Seal-a-Meal
airtight. You may store the bag for 1 to 2 years without losing flavor.
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RECIPES
® Vacuum Storage Bag for
1 / tsp. black pepper, freshly ground
2
3 / tsp. dried oregano
4
3 / tsp. salt
4
3 cup swater
1 tsp. sugar
1 small onion
2 celery ribs
1 28oz can diced tomatoes
3 quarts water
1 / cup uncooked wild rice
2
1 / cup dry yellow lentils
2
1 / cup pearl barley
2
1 / cup dry split peas
2
1 / cup dry red lentils
2
1 bay leaf
2 Tbsp. ground paprika
2 Tbsp. onion powder
2 Tbsp. black pepper, freshly ground
® Vacuum Storage Bag and seal
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RECIPES
SAVORY HERBED CHICKEN WITH TRI-COLORED VEGETABLES
Seal-a-Meal ® Vacuum Storage Bags will keep these vegetables perfectly frozen until you need them, simply prepare
ahead!
3 lbs. whole fryer chicken, cut into serving pieces
8 small red potatoes, cleaned and cut in half
4 carrots, peeled and cut into thirds
1 bunch fresh broccoli, cut into small florets
Preheat the oven to 375°F. Arrange the chicken pieces, red potatoes, carrots and broccoli in a 9 x 13-inch
baking pan. In a small bowl whisk together the Savory Herb Mix, water, and olive oil. Brush the herb oil over
the chicken and vegetables and bake, uncovered, for 1 hour, or until the chicken is cooked completely
through, with no pink remaining in the thickest part of any individual piece. To serve, place the chicken on a
platter, spoon the vegetables around the chicken and drizzle any sauce over the entrée.
Serves 4.
COWGIRL COOKIES-IN-A-CANISTER
These cookies have a little bit of everything! Add dried fruit or use butterscotch chips to create your own
family favorites. Store your cookies in a Seal-a-Meal ®
1 / cup butter
2
1 egg
2 Tbsp. milk
1 tsp vanilla
1 cup emisweet chocolate chips
1 1 / cup all-purpose flour
2
Preheat oven to 350°F. In a large bowl, cream butter until softened. Blend in egg, milk and vanilla, beating
until mixed. Add the in the rest of the contents and stir until well blended. Drop by rounded spoonfuls onto a
greased cookie sheet. Bake for 10 to 12 minutes. Remove from the oven and transfer the cookies to a wire rack
to cool.
ZESTY LIME MARINADE
1 ⁄ cup of fresh lime juice
2
2 tbs. grated lime peel
1 ⁄ cup of olive oil
2
Salt & pepper to taste
In a bowl, stir all ingredients until well blended. This is enough marinade for 2 pounds and works well with
chicken, beef, fish or shrimp.
For best results, when marinating in a Seal-a-Meal Vacuum Storage Bag, place the food in a Seal-a-Meal Vacuum
Storage Bag, fold the bag over and place the unsealed bag inside another Seal-a-Meal Vacuum Storage Bag.
.
Vacuum seal. This helps retain the liquid in the bag
1 Tbsp. extra-virgin olive oil
2 Tbsp. water
2 tsp. Savory Herb Mix (see previous recipe)
Canister – perfect for the fridge or pantry!
1 / cup white sugar
2
1 / cup walnuts
2
1 / cup rolled oats
2
1 / cup packed brown sugar
2
1 / tsp. baking powder
4
3 / tsp.baking soda
4
2 cloves of garlic- minced
1 ⁄ cup of cilantro – chopped fresh
4
2 tsp. of red pepper flakes
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