Fred Seghetti's Top Secret Recipes

Ingredients:  

2 TBSP Olive oil

2 TBSP Unsalted butter

1 Large white onion, chopped

4 Garlic cloves, pressed or chopped

1 cup Carrots, chopped

2 Green onions, chopped

¼ cup Celery, chopped

1 tsp Seghetti’s Top Secret Seasoning Italian Herb

¼ tsp Thyme

1 tsp Black pepper, fresh ground

pinch Pink or black sea salt

pinch Smoked paprika

2 cups Low sodium chicken broth

1 cup Low sodium vegetable broth

1 cup Low sodium beef broth

1 - 28 oz Can fire roasted tomatoes

2 cups shredded spinach or kale

1 ½ cup of uncooked orzo

Meatballs:

1 Pound lean ground beef

¼ Pound ground pork or turkey (pork use is traditional)

1 Large egg

1/3 Cup bread crumbs, dried and crushed

2 Garlic cloves, pressed or chopped

2 TBSP Chopped fresh parsley 

3.5 TBSP Fresh grated parmesan cheese

2 TBSP Chopped fresh oregano

1-2 tsp Seghetti’s Top Secret Seasoning Italian Herb

1/8 tsp Smoked Paprika

½ tsp Black pepper, fresh ground

pinch of Pink or Black sea salts

Directions:

1. Prepare the meatballs. Put all of the ingredients listed under “Meatballs” into a large bowl and use your hands to mix well. Use your palms and eyes to make even sized meatballs 2 inches or smaller. Put the meatballs into a bowl. Add 2 TBSP of olive oil into a large soup pot and heat to medium high temperature. Slowly add the meatballs and brown them all over. Place the cooked meatballs into a clean bowl, cover with paper towel and set aside. Keep the soup pot hot for the next step.

2. Add the 2 TBSP of butter and chopped white onions, cooked until caramelized. Carefully all of the dry spices and mix everything well for one minute. Add the 4 cups of broth and the rest of the ingredients (save the spinach/kale for last) and bring to boil. Reduce heat and cover. Cook/Simmer for 20 to 25 minutes or more. Stir in spinach/kale. Taste and adjust seasoning as desired. Serve immediately or refrigerate and save for later. Gourmet Spice Blends Gourmet Recipes Seghetti's Top Secret Seasoning

Ingredients: 

1 lb Hamburger (Lean)

1 Large white onion, chopped

2-3 TBSP Olive oil

4 Garlic cloves, pressed or chopped

1 - 28oz Can crushed tomatoes

1 - 14.5 oz Can diced tomatoes

1 - 6oz Can tomato paste

1 tsp Seghetti’s Top Secret Seasoning Italian Herb

¼ tsp White pepper

1 tsp Garlic powder

½ tsp Thyme

1/8 tsp Basil Leaves, crushed

1/8 tsp Celery Seed

¼ tsp Oregano

1/8 tsp Chipotle

¼ tsp Smoked Paprika

¼ tsp Parsley Flakes

½ tsp Black Pepper, fresh ground

1/8 tsp Bay Leaf, crushed 

Directions:

1. Heat olive oil in a large sauce pan over medium high to high heat. 

2. Add the meat, onion and garlic and cook until softened and slightly caramelized.

3. Add the tomatoes and paste with their juices. 

4. Add all the spices and stir until just before boiling.

5. Lower the temperature to low, put the lid on and let simmer, stirring occasionally, until the sauce is desired thickness, 25 to 30 minutes. Serve immediately or refrigerate and save for later. Gourmet Spice Blends Seghetti's Top Secret Seasoning Gourmet Recipes

Ingredients:

2 TBSP Unsalted Butter

2 TBSP Flour

¾ cup Half and Half

¼ cup White onion, diced

¼ cup Red onion, diced

1 cup Vegetable broth, low sodium

1 cup Chicken broth, low sodium

½ cup your favorite white wine, chefs’ choice

1 TBSP Cognac

1 pound Lobster claw meat, cooked, chopped. (Save a few big pieces for garnish)

1 tbsp Garlic, pressed or chopped

1 tsp Seghetti’s Top Secret Seasoning Onions & Garlic

1 Bay leaf, whole

½ tsp Thyme

¼ tsp Parsley

¼ tsp Onion powder

½ tsp Black pepper, fresh ground

Directions:

1. Make the rue and broth base. Sauté butter and onions in a large sauce pan on medium-high heat until slightly caramelized. Sprinkle flour over the onions and stir for 2 minutes. Slowly pour in both broths, stirring frequently and bring to boil. Slowly add white wine, stirring frequently. Add Seghetti’s Top Secret Seasoning and all of the dry spices, bay leaf and garlic, stirring frequently. Lower temperature, cover and simmer for ten minutes, stirring occasionally until desired consistency.

2. Add lobster, ½ & ½, and Cognac

 before serving, raise temperature to medium, stirring frequently bring to boil until desired consistency. Served in a bowl and garnished with a large piece of lobster claw. Serve immediately or refrigerate and save for later. Gourmet Spice Blends Gourmet Recipes Seghetti's Top Secret Seasoning

Ingredients:

2 New York or Ribeye Steaks

2 TBSP Seghetti’s Top Secret Seasoning 

2 pinches Pink Sea Salt

Directions:

1. Sprinkle Seghetti’s Top Secret Seasoning and sea salt entirely on all sides of the steaks. 2. Cover and marinate for as long as desired. Grill on wood or charcoal grill on high flame until steaks are cooked to desired doneness. Serve immediately or refrigerate and save for later. Gourmet Spice Blends Seghetti's Top Secret Seasoning Gourmet Recipes

Ingredients:

1 lb Lamb Stew Meat

1.5 lbs Beef Stew Meat

1 TBSP Seghetti’s Top Secret Seasoning 

1.5 TBSP Garlic powder, granulated

1.5 TBSP Onion powder

2 TBSP Olive Oil

1 tsp Black Pepper

½ tsp White Pepper

2 TBSP Flour

4 cups Beef broth

2 cups Vegetable broth

1 tsp Thyme

¼ tsp Parsley

¼ tsp Celery Seed

1/8 tsp Basil

2 tsp Better Than Bouillon, Beef Flavor

1 tsp Sea Salt, to flavor

1 small onion, chopped

10 oz Yellow corn

5 oz Green Peas

2 cups Baby carrots

4 Garlic cloves, pressed or minced

4 Large Potatoes 

2 pinches Salt, for Potatoes

8 cups of water

2 cups of milk or cream

1 stick of butter

Directions:

1. Prepare the meat filling. In a large bowl combine the Lamb, beef, Seghetti’s Top Secret Seasoning, Garlic powder, onion powder, black pepper, and white pepper. Set aside for 30 minutes or more to bring the meat to room temperature.

2. Sear the meat and make the gravy. Add olive oil to a large skillet or frying pan and turn the temperature on high and wait until the oil is hot. Quickly add the meat and let each side sit until seared with dark color. Quickly sprinkle the flour over the meat stirring quickly for 2 minutes. Slowly add the broth over the meat ¼ cup at a time while stirring quickly. Bring to boil and allow broth to thicken first before adding the next ¼ cup until all broth is in the pan and boiling. Add the rest of the dried spices. Reduce heat to low and simmer for 30 minutes or until desired consistency.

3. Make mashed potatoes. Cut up the potatoes. In a large pot add the water and bring to a boil on high heat. Add the salt and potatoes and cook until desired firmness. Drain most of the water, add the butter and milk and mash up the potatoes until desired consistency. Turn off the heat and set aside for later to go on top of the meat mixture.

Finish the Sheppard’s pie. Add the vegetables to the meat mixture. preheat oven to 350. When you are ready, in a large clay casserole dish add the meat mixture to about halfway full. With a large spoon, scoop the mashed potatoes and spread carefully over the meat mixture. Bake in the oven for 30-45 minutes then turn on the broiler for the last five minutes or until golden brown on top. For an even more heavenly experience add cheese and green onions on top of the potatoes and then bake it.  Serve immediately or refrigerate and save for later. Gourmet Spice Blends Gourmet Recipes Seghetti's Top Secret Seasoning

Ingredients:

1 Stick unsalted butter

2 TBSP Flower

1 Cup milk

½ Red onion, chopped

10oz Diced tomatoes with green chilies, fire roasted

1 Cup Monterey jack cheese, shredded

1 Cup pepper jack cheese, shredded

1 Cup medium cheddar cheese, shredded

1 Cup Queso cheese, shredded

1 Cup asadero cheese, shredded

½ lb Velveeta cheese

½ TBSP Seghetti’s Top Secret Seasoning Devil's Breath

4 Garlic cloves, pressed or chopped

¼ tsp Red chili powder

¼ tsp Cumin/Comino 

Directions:

1. Make roué. Melt the butter in a large sauce pan, on medium-high heat until boiling.  Add the onions and cook until soft and caramelized slightly.  Sprinkle the flour over the butter and stir quickly and frequently until the flour changes color from white to more vanilla color. Add the milk slowly stirring quickly and frequently until flour is dissolved and boiling. Add all of the cheese, slowly, one at a time. Stir frequently until all cheese is melted.

2. Add Seghetti’s Top Secret Seasoning, garlic, chili powder and cumin. Stir quickly until spices are well blended. Cover. Bring the temperature to low and let simmer until desired thickness or pour the Queso mix into a crock pot for later use.  Serve immediately or refrigerate and save for later. Gourmet Spice Blends Seghetti's Top Secret Seasoning Gourmet Recipes

 Ingredients:

1 TBSP olive oil

4 tiny low-fat mozzarella balls, cut into quarters

4 boneless, skinless chicken breasts

2 tsp red wine vinegar

2 TBSP Seghetti's Top Secret Italian Blend

8 cherry tomatoes, cut into quarters

1. Preheat oven to 350 degrees.
2. Spray 9- x 9- x 2-inch baking tray.
3. Toss tomatoes with 1 tablespoon of Seghetti's Top Secret Italian Blend.
4. Lightly flatten each breast to 1/4-inch thickness.
5. Place tomatoes and two slices of mozzarella on each chicken breast.
6. Roll up and secure with a toothpick.
7. Place breasts on baking tray.
8. Drizzle with the olive oil, vinegar and remaining tablespoon of Italian Blend.
9. Bake for about 30 minutes.
10. Remove from oven, cover lightly with foil and let rest for 10 minutes.

 Ingredients:

2 1/2 cup water

1 cup uncooked wild rice mixture

1 TBSP Seghetti's Top Secret Onion & Garlic

10.75-oz. can low-fat cream of celery soup, undiluted

1/4 lb shredded cooked skinless turkey breast

1. Preheat oven to 375 degrees.
2. Spray a 2-quart casserole dish with vegetable cooking spray.
3. Empty soup into casserole.
4. Add water slowly into the soup while stirring.
5. Add rice, Seghetti's Onion & Garlic Blend and turkey; mix well.
6. Bake, uncovered, 45 minutes.
7. Remove from the oven and stir again.
8. Put back in the oven and bake an additional 15 minutes.
9. Let stand for 5 minutes before serving.

 Ingredients:

2 TBSP divided olive oil

• 1 TBSP Seghetti's Top Secret Italian Blend

15 oz can cannellini (white) beans

1/4 cup minced Italian parsley

1 pt cherry tomatoes

1 medium yellow pepper, seeded

1. Preheat oven to 375 degrees.
2. Drain and rinse the cannellini beans.
3. Spray roasting pan with vegetable oil spray.
4. Cut peppers into thin strips and combine with tomatoes, Seghetti's Top Secret Italian Herb and 1 tablespoon olive oil.
5. Roast vegetables for 25 minutes, remove from heat and place in bowl.
6. Add beans and remaining olive oil.
7. Toss and serve at room temperature.

 Ingredients:

4 large bell peppers

24 oz jar low-sodium marinara sauce

1 cup uncooked Minute Brown Rice

1/2 cup plain breadcrumbs

2 TBSP Seghetti's Top Secret Italian Herb

1 lightly beaten egg

1 lb lean ground round

1/4 cup shredded Parmesan cheese

1. Remove tops and seeds from peppers.
2. Place into a deep ovenproof baking dish.
3. Combine rice, Seghetti's Top Secret Italian Herb, beef, egg and breadcrumbs in medium-sized bowl.
4. Blend well.
5. Stuff mixture into peppers.
6. Pour sauce over peppers and sprinkle with cheese.
7. Cover dish and bake at 350 degrees for 45 minutes or until peppers are tender.

 Ingredients:

4 boneless, skinless chicken breasts, butterflied and pounded to 1/4-inch thickness

2 tsp olive oil

1 TBSP olive oil

1/4 cup chopped onion

3 garlic cloves

1/4 cup Italian parsley

1 TBSP Seghetti's Top Secret Italian Herb

2 TBSP grated Parmesan or fontina cheese

1/4 cup shredded part-skim mozzarella cheese

Directions:

1. In a blender or food processor, combine the garlic, onion, parsley, cheese, Seghetti's Top Secret Italian Herb and olive oil.
2. Pulse for 20 to 30 seconds until smooth.
3. Sprinkle the chicken breasts with Seghetti's Top Secret Herb and black pepper to taste.
4. Spread 1/4 cup of the pesto over one side of each piece of chicken.
5. Roll the chicken and secure with cooking twine or toothpicks.
6. Heat oil in a large skillet over medium heat.
7. When oil is hot, add the chicken rolls and cook for 15 to 20 minutes, turning to brown evenly.
8. When chicken is done, remove twine or toothpicks and drizzle each roll with 1 tablespoon warmed tomato sauce and 1 tablespoon of the mozzarella cheese.

 Ingredients:

1 small onion, minced

2 cup cooked broccoli

1 cup cauliflower

1/4 cup corn

1 tsp canola oil

1 cup shredded reduced-fat cheddar cheese

1 1/2 cup reduced-fat sour cream

2 cup cooked brown rice

1 TBSP Seghetti's Top Secret Onion & Garlic

pinch of salt & black pepper

1. Preheat oven to 350 degrees.
2. Heat canola oil in skillet. Add onion and sauté until tender.
3. Spray 2-quart casserole dish with no-stick cooking spray.
4. In a large bowl combine onions, Seghetti's Top Secret Onion & Garlic, corn, cheese, sour cream, cauliflower and broccoli.  Salt & black Pepper to taste
5. Place rice in casserole first then top with mixture and bake uncovered for 25 minutes.

Ingredients:

8-14lb Brisket (uncut)

4 TBSP Seghetti’s Top Secret Seasoning Original

1 TBSP Garlic powder 

1 TBSP Onion powder

½ TBSP Black pepper, fresh ground

¼ tsp Chipotle powder, smoked

½ tsp Liquid Smoke Mesquite flavor

2 tsp Sesame Seed Oil

Directions:

1. Place the room temperature brisket in a large pan. Combine all ingredients into a bowl and mix well.  Coat the entire brisket with the ingredient mixture. 

2. Make Seghetti’s mop sauce. Add all of the ingredients for the mop sauce into a blender and blend on high for 1 minute. Pour the mixture into a pour able container and refrigerate until ready for use.  

3. Sear the brisket for thirty minutes on each side at 230 degrees in your smoker or grill using a blend of real hardwood chips of mesquite, hickory, and alder. 

4. Reduce the temperature to 195 degrees

5. Caramelize the brisket. Baste with a brush or mop Fred Seghetti’s Top Secret Mop Sauce onto the brisket and let cook at lower temperature. Baste every 2-3 hours giving special attention to the end points. Place the thicker end towards the heat source. The brisket will eventually turn dark when caramelized, making a think coating on the exterior. Check the brisket internal temperature every 2 hours. Once the internal temperature has reached 165-175 degrees, it is ready for removal. 75 minutes for each pound of meat you are cooking.  

6. Let rest for 15 to 20 minutes. Carve the brisket fat side up and against the grain. Trim off some of the excess fat.  Serve immediately or refrigerate and save for later.

Fred Seghetti’s Top Secret Mop Sauce

1 Cup Apple Cider Vinegar

2 TBSP Water

1 tsp Seghetti’s Top Secret Seasoning

2 TBSP Grey Poupon/white wine dijon mustard

2 TBSP Stone ground yellow mustard

4 TBSP Brown sugar, packed and leveled

1 TBSP Honey

1 Shot of Whiskey

1. Mix the hell out of all of the ingredients together. Gourmet Spice Blends Gourmet Recipes Seghetti's Top Secret Seasoning

  Ingredients:

16 cups Cold water

¼ tsp Olive oil

1 pinch Sea Salt

6 Yukon Gold potatoes, chopped

2 Red potatoes, chopped

½ cup/1 stick Unsalted butter

2 Garlic cloves, pressed

½ tsp Seghetti’s Top Secret Seasoning

½ tsp Onion powder

¼ tsp Black pepper

½ tsp Parsley flakes

1 cup Italian cheese blend or Mozzarella cheese, grated

3 cups Milk

½ cup ½ & ½ dairy creamer

Directions:

1. Boil water and cook the potatoes. In a large pot on high add the water, olive oil, and Seghetti’s Top Secret Seasoning and bring to boil. Add potatoes and cook until desired consistency. Drain water and lower heat to low temperature.

2. Mash the potatoes. Add the butter, garlic, spices, milk and ½ & ½ cream to the potatoes. Using a fork or masher, mash the potatoes until desired consistency.   Serve immediately or refrigerate and save for later. Seghetti's Top Secret Seasoning Gourmet Spice Blends Gourmet Recipes

  Meatball Ingredients:

1 lb Ground Beef (Lean)

1/3 cup Rice

2 tsp Seghetti’s Top Secret Seasoning

1 Tbsp Fresh Cilantro

Soup Ingredients:

4 cups Beef broth

4 cup Vegetable broth

½ Tomato bullion cube

1 Large white onion, chopped

2 green onions, chopped

4 Garlic cloves, pressed or diced

1 tbsp Olive oil

1 Yukon gold potato, diced

1 Cup baby carrots, chopped

1 Tbsp Seghetti’s Top Secret Seasoning

1 tsp Black pepper, fresh ground

2 tsp Fresh cilantro

½ tsp Chili powder

½ tsp Smoked Paprika

½ tsp Celery seed

1 pinch Pink or black Hawaiian sea salt

Directions:

1. Make the meatballs. In a large mixing bowl mix all the ingredients for the meatballs by hand until well blended. Make into desired meatball size by rolling the meat into a ball in your palm (1-2 inches size). Set aside for now near the stove.

2. Caramelize the meatballs, white onion and garlic. In a large pot pre-heated to medium-high to high heat add olive oil, meatballs, garlic and onions. Sauté until caramelized. 

3. Make the soup. Leaving the temperature on medium-high, quickly combine all of the broths, bullion cube, vegetables, and spices into the pot, stirring frequently for a few minutes until boiling. Reduce the heat to low and simmer for 20-30 minutes or until desired consistency making sure the meatballs are cooked through. Garnish with leftover cilantro, cheese, nacho chips and sour cream on top or on the side for best results.   Serve immediately or refrigerate and save for later. Seghetti's Top Secret Seasoning Gourmet Spice Blends Gourmet Recipes

  Ingredients

3/4 cup mayonnaise

1/4 tsp dill weed

1/2 tsp green onion, minced

1/2 tsp ground mustard

1/8 tsp salt

1/4 teaspoon paprika

1/8 teaspoon pepper

1 tsp Seghetti’s Top Secret Original

12 hard-boiled large eggs

Minced parsley and extra paprika

 Directions:

In a small bowl, combine the first 10 ingredients. Cut eggs lengthwise in half; remove yolks and set whites aside. In another bowl, mash yolks; add to mayonnaise mixture, mixing well. Spoon or pipe filling into egg whites. Sprinkle with parsley and additional paprika. Refrigerate until serving.

 Ingredients

2 to 4 slices whole-grain bread, toasted

1 large avocado, mashed or cubed (about 1 cup)

2 tsp. fresh lemon juice

1 tsp Seghetti's Top Secret Original

1/2 green onion, chopped

Directions:

1. In a medium bowl mix or mash the avocado, green onions, lemon juice, Seghetti's Top Secret Original and freshly ground pepper. Top each slice of toast with a layer of the avocado mixture. Serve immediately.
2. Optional Toppings: over easy egg, hot sauce, sliced jalapenos, halved grape tomatoes, chopped cucumbers

 Ingredients:

1 tsp olive oil

1 onion, diced

2 large carrots, diced

2 large celery ribs, diced

1 red pepper finely diced

2 TBSP Seghetti's Top Secret Onion & Garlic 

pepper to taste

1 bay leaf

2 cups chicken, chopped and cooked

6 cups chicken broth

6 ounces egg noodles

1 cup broccoli florets

2-3 tsp fresh parsley

Directions:

1. Heat olive oil in a pot over medium high heat.

2. Chop the onion and add to the pot. Continue adding veggies to the pot in order as you chop them except broccoli.

3. Cook until onion is softened, about 5 minutes.

4. Stir in Seghetti's Top Secret Onion & Garlic, black pepper, bay leaf, broth and chicken. Bring to a boil, add noodles reduce heat to medium-high and cook until noodles are tender. Add in broccoli during the last 2 minutes of cooking.

5.Stir in parsley and remove bay leaf before serving.

 Ingredients:

1 lb ground turkey

3 TBSP Seghetti's Top Secret Seasoning Original

2 TBSP water

4 hamburger buns*

Directions:

1. Combine turkey, 3 TBSP Seghetti's Top Secret Seasoning and 2 TBSP water. Shape into 4 patties. Sprinkle remaining Seasoning Blend on outside of burgers.
2. Grill or broil burgers until done. Serve on buns with lettuce and tomato and top with barbecue sauce or ketchup.

*Brush tops of hamburger buns with melted butter or beaten egg and sprinkle with Seghetti's Top Secret Original. Toast until crisp.

For extra flavor, use 2 tablespoons barbecue sauce or ketchup instead of water.

 Ingredients:

4 cup broccoli florets, chopped

1 TBSP olive oil

2 tsp Seghetti's Top Secret Seasoning Onion & Garlic

1 can artichoke hearts (14 oz.), drained, rinsed and chopped

1 to 2 scallions, thinly sliced

1 shallot or 1/2 yellow or red onion, finely diced

1 tsp fresh tarragon (or 1/2 teaspoon dried tarragon)

1/2 tsp cumin

1/4 tsp paprika

1/2 cup nonfat or low-fat plain Greek yogurt

1/4 cup grated Parmesan cheese

Directions:

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
2. In a large bowl, mix the broccoli with the oil and Seghetti's Onion & Garlic. Spread out the broccoli on the prepared baking sheet and mist the tops with olive oil spray.
3. Roast in the oven for about 10 to 15 minutes, until the broccoli is soft and slightly browned.
4. While the broccoli roasts, combine the artichokes, scallions and shallot (or onion) in a large bowl.
5. Add the roasted broccoli to the artichoke mixture, along with the tarragon, cumin and paprika. Mix until everything is well combined.
6. Add the yogurt and Parmesan cheese and mix again.
7. Once dip is ready to serve, taste and add additional seasoning, starting with 1/2 teaspoon and increasing as needed to reach desired flavor.

  Ingredients:

2 small zucchini, ends removed, halved and cut into 3-inch strips

1 cup cooked corn kernels

3 large flour tortillas

1 1/2 cup packaged lettuce mixture of choice

1 large red bell pepper, seeded, halved and cut into 3-inch strips

1 1/2 TBSP Seghetti's Top Secret Seasoning Italian Herb

6 TBSP salt-free chili sauce

1 cup black beans, rinsed and drained

1. Grill peppers and zucchini until tender.
2. Combine cooked vegetable mixture, black beans, corn, chili sauce and Seghetti's Top Secret Seasoning Italian Herb in large bowl; mix well.
3. Place 1/2 cup lettuce and 1 cup vegetable mixture on each tortilla.
4. Fold tortilla top and bottom over mixture, then roll sides in to form a tight-rolled sandwich, then cut each in half.
5. Wrap in plastic wrap and refrigerate up to 2 hours.
6. Serve chilled or at room temperature.
7. Variation: For a spicy version, substitute chili sauce with medium salsa.

 Ingredients:

1 minced garlic clove

2 TBSP Seghetti's Top Secret Onion & Garlic

1 TBSP Seghetti's Top Secret Original

1/2 TBSP Seghetti's Top Secret Devil's Breath

1/3 cup coarsely chopped fresh cilantro

1 medium carrot, cut into thin slivers (optional)

1/3 cup rice vinegar

2 TBSP vegetable oil

1 tsp crushed red chilis

4 cup cooked and cooled rice vermicelli noodles or thin spaghetti

4 4-oz. boneless, skinless chicken breast halves

1/4 cup fresh lime juice

1. Preheat grill to medium high.
2. Put Seghetti's Top Secret Onion & Garlic on a plate.
3. Roll chicken breasts in the seasoning, coating thoroughly.
4. Cook on grill 5 minutes; turn and cook for another 5 minutes or until juices run clear when pierced.
5. Remove from grill, cool and cut into strips.
6. Meanwhile, add vegetable oil, garlic, red chilis, rice vinegar, lime juice and cilantro to bowl and mix; toss noodles with dressing.
7. Add carrot slivers, green onions and chicken strips; toss.
8. Serve salad in large shallow bowl and sprinkle the Seghetti's Top Secret Original & Devil's Breath over the top.

 Ingredients:

4 medium onions, cut into quarters

6 medium carrots, cut into thirds

2 lb stewing beef, cut into 1-inch cubes

1 TBSP Seghetti's Top Secret Onion & Garlic

2 TBSP vegetable oil

1 bay leaf

15 oz can low-sodium beef broth

2 large potatoes, peeled and cut into small pieces

1 cup frozen peas

1. Heat oil in large saucepan and add beef; brown on all sides.
2. Add beef broth, bay leaf and Seghetti's Top Secret Onion & Garlic.
3. Cover and simmer for 1 hour, stirring occasionally.
4. Add onions, carrots and potatoes; simmer for another 30 minutes or until beef and vegetables are tender.
5. Add peas to beef and continue cooking for another 10 minutes.
6. Remove bay leaf and serve hot.

 Ingredients:

1 1/2 cup egg substitute

1/3 cup shredded cheddar cheese

4 tsp Seghetti's Top Secret Onion & Garlic

1 TBSP sliced onion

1 TBSP corn

2-4 cherry tomatoes, sliced

1. Combine egg substitute and Seghetti's Top Secret Onion & Garlic.
2. Spray medium skillet and heat over medium heat.
3. Add egg mixture and tilt pan to distribute evenly in pan.
4. Cook over medium heat until set.
5. Sprinkle cheese over half of cooked egg; fold other half of omelet over cheese.
6. Top with onions, corn and cherry tomatoes

 Ingredients:

1 cup roasted red peppers

2 TBSP olive oil

2 TBSP balsamic vinegar

1 TBSP Seghetti's Top Secret Italian Herb

1 garlic clove, chopped

1 TBSP white onion, chopped

1. Combine all ingredients in a food processor or blender.
2. Process until smooth.
3. Use as dressing for many things.

 Ingredients:

9 oz elbow macaroni

2 clove garlic, minced

3/4 cup onion, chopped

1/3 cup 2 percent milk

1/3 cup flour

3/4 cup cheddar cheese

1 TBSP Seghetti's Top Secret Kids Blend

1 tsp vegetable oil

2 cup small mixed vegetables

1 1/2 cup Swiss cheese

1 TBSP Seghetti's Top Secret Italian Herb

1 cup coarsely chopped tomatoes

1. Chop onion, and tomatoes.
2. Cook macaroni according to package directions.
3. Heat oil in a large nonstick frying pan over medium heat.
4. Add onion, garlic, Seghetti's Top Secret Italian Herb and Seghetti's Top Secret Onion & Garlic; cook 3 minutes tender-crisp.
5. Add mixed vegetables and continue to cook for 2 more minutes or until vegetables are tender-crisp.
6. Stir in chopped tomato and basil; set vegetable mixture aside.
7. Combine flour and milk in a medium-sized saucepan over medium heat; be sure to add milk gradually.
8. Stir until smooth.
9. Continue to cook, stirring constantly until mixture is thickened and bubbly.
10. Add the shredded cheddar and Swiss cheese.
11. Stir until smooth and melted.
12. Add vegetables, coating well with cheese mixture.
13. Combine cooked macaroni and vegetable-cheese mixture; mix well.
14. Spoon into greased 2-quart baking dish.
15. Bake in 350-degree oven for 30 to 40 minutes or until golden brown on top.

 Ingredients:

2 cup chicken broth

2 tsp Seghetti's Top Secret Original

2 tsp Seghetti's Top Secret Devil's Breath

1 cup uncooked brown rice

1 cup frozen peas

1 tsp Seghetti's Top Secret Onions & Garlic TBSP extra virgin olive oil

30 to 45 jumbo shrimp, deveined, peeled, tails off

Directions:

1. Place shrimp, olive oil, Seghetti's Top Secret Devil's Breath and Original into a gallon-size Ziploc® bag.
2. Shake bag until shrimp are well coated.
3. In rice cooker, combine rice, peas, chicken broth and Seghetti's Top Secret Onion & Garlic.
4. Cook rice until done (1 to 1 1/2 hours).
5. Preheat oven to 350 degrees.
6. Line cookie sheet with aluminum foil and pour shrimp onto cookie sheet.
7. Bake approximately 20 minutes.
8. Place rice in a bowl and pour 10 to 12 shrimp over rice.

 Ingredients:

2 lbs Turkey cutlets

2 TBSP olive oil

1 TBSP Seghetti's Top Secret Onion & Garlic

2 tsp Canadian maple syrup

1 TBSP balsamic vinegar

2 garlic cloves, minced

2/3 cup chopped green onions

1/2 cup reduced-sodium chicken broth

1/2 cup dried cranberries

1/3 cup cranberry juice

1/4 cup almond slices, minced

Directions:

1. Rub chicken with Seghetti's Top Secret Onion & Garlic.
2. In a large nonstick skillet, cook chicken in 1 tablespoon oil over medium heat for 4 to 5 minutes on each side or until a meat thermometer reaches 170 degrees.
3. Remove and keep warm.
4. In the same skillet, sauté onions in remaining oil.
5. Stir in the cranberries, broth, cranberry juice, syrup and vinegar; bring to a boil.
6. Reduce heat; cook and stir for 2 minutes.
7. Return chicken to the pan; cook for 1 minute or until heated through.
8. Sprinkle with almond slices.

 Ingredients:

1 TBSP olive oil

1 cup drained corn (fresh, frozen or canned)

1 lime, sliced for garnish

4 6-oz. boneless, skinless chicken breast halves

1/4 cup fresh lime juice

3 tsp Seghetti's Top Secret Original

1 tsp Seghetti's Top Secret Devil's Breath

2 cup 1/4-inch zucchini slices

4 oz can chopped green chilis (mild or hot to taste)

1 tomato, chopped

1. Sprinkle chicken with 1 teaspoon Seghetti's Top Secret Original.
2. Heat olive oil in a large skillet over medium-high heat.
3. Brown on both sides, about 2 to 3 minutes per side.
4. Reduce heat to medium.
5. Add 1/4 cup fresh lime juice and simmer for about 15 minutes, turning every 5 minutes until chicken is no longer pink in the center.
6. If pan becomes too dry, add a little more lime juice.
7. Spray a separate large skillet with cooking oil spray, and bring to medium-high heat.
8. Sauté zucchini, corn, green chilis and tomato, season with 2 teaspoons Seghetti's Top Secret Original & Devil's Breath.
9. Reduce heat to medium and simmer for 10 minutes, stirring occasionally, until the veggies are cooked and the flavors blended.
10. Garnish with lime slices.

Ingredients: 

For the pico de gallo (goes on top):

3 tomatoes, diced

1 medium yellow onion, diced

2 jalapeños, seeded and diced

½ bunch cilantro, chopped

Juice of 1 lime

Kosher salt to taste

For the ranchero sauce (makes 4 cups):

1 tablespoon canola oil

1 large yellow onion, diced

1 serrano pepper, diced (or any other hot pepper)

4 cloves garlic, minced

1 canned chipotle pepper, diced

1 teaspoon adobo sauce (from chipotle peppers)

1TBSP Seghetti's Top Secret Original

½ ground black pepper

2 teaspoons chili powder

2 (14.5-ounce) cans diced tomatoes

1 6-ounce can tomato sauce

Kosher salt to taste

For the migas:

2 tablespoons canola oil

8 eggs, beaten

1 ½ cups broken tortilla chips

1 cup grated cheese (cheddar and Monterey Jack mixed)

Warm tortillas, Spanish rice and black beans

Directions:

1. To prepare the pico de gallo: Combine all the ingredients in a bowl. Season with salt to taste, and set aside. Pico de gallo will keep, refrigerated, for 1 day.
2. To prepare the ranchero sauce: Add the oil to a medium saucepan over medium heat. Add the onion and serrano pepper, and sauté until the onions are soft and transparent.
3. Add the onion mixture to a food processor bowl, along with the remaining ingredients. Pulse until well combined, but do not puree.
4. Transfer mixture back to the saucepan and simmer for about 30 minutes. Ranchero sauce will keep, refrigerated, for a week.
5. To prepare the migas: Add the oil to a large skillet over medium heat. Add 1 cup of pico de gallo and sauté for about 1 minute. Add the eggs and stir gently. When the eggs are partially cooked, add the tortilla chips. Mix well until eggs are cooked to desired consistency.
6. Top with cheese and 1 cup warm ranchero sauce.
7. Serve with warm tortillas, Spanish rice and black beans.

 INGREDIENTS:

For the Guacamole:

2 medium avocados

Juice from 1 lime

¼ cup white onion, diced

1 jalapeno, seeded and diced

2 TBSP cilantro, roughly chopped

½ tsp salt

For the Queso:

16 oz bag of shredded Mexican cheese

⅔ cup whole milk

2 TBSP flour

1TBSP Seghetti's Top Secret Original

½ cup white onion, diced

1 cup tomatoes

1 jalapeno, seeded and diced

2 TBSP butter

Salt and pepper to taste

For the Pico de Gallo:

¼ cup onion, roughly chopped

2 Roma tomatoes, seeded and roughly chopped

½ jalapeno, seeded and diced

2 TBSP cilantro, roughly chopped

Splash of lime juice

Salt to taste

 DIRECTIONS:

Guacamole:

1. Cut the avocados in half and remove the pits. Scoop out the flesh of the avocados into a bowl.

2. Mash the avocados with a fork until mostly smooth with some chunks

3. Add the onion, jalapeno, cilantro, lime juice, and salt. Mix to combine.

4. Cover with plastic wrap pressing down on the surface of the guacamole to prevent browning. Chill until ready to assemble.

Queso:

1. Melt the butter in a medium saucepan on medium heat.

2. Add the onion and jalapeno. Cook until softened and slightly browned.

3. Add flour and stir frequently for about 2 minutes.

4. Add whole milk, Seghetti's Top Secret Original and whisk until the flour dissolves. Bring to a simmer and stir until thickened.

5. Turn heat to medium low. Slowly add the cheese, whisking constantly to avoid clumps.

6. Stir until all the cheese is melted. If the queso is too thick, add milk 1 tablespoon at a time to reach the desired consistency.

Pico de Gallo:

1. Combine the onion, tomato, jalapeno, cilantro, and lime.

2. Add salt to taste and let sit at room temperature until ready to assemble.

Assembling the Kerbey Queso:

1. Scoop 1 cup (or more if desired) of chilled guacamole into a bowl.

2. Slowly pour the queso over the guacamole.

3. Top the queso with the pico de gallo.

4. Serve immediately with tortilla chips.

Ingredients: 

For Filling:

1/2 cup vegetable oil

1 lb ground steak

1 medium onion, chopped

2 cloves garlic, minced

1 TBSP Seghetti's Top Secret Original

1 tsp garlic salt

3 TBSP butter

1 8-oz can whole kernel corn and liquid

1 8-oz can crushed tomatoes

2 tsp chili powder

For Cornbread Topping:

3 beaten eggs

1/4 cup vegetable oil

1 1/2 cups corn meal

1 1/2 cups sweet milk, evaporated

1 tsp baking powder

1/2 teaspoon baking soda

1 TBSP salt

2 tsp sugar

Directions:

The filling: Preheat oven to 350 degrees. Combine first seven ingredients in large skillet, and brown the meat. Add corn, tomatoes, and chili powder. Cook together for 15 minutes. Transfer ingredients to a casserole dish.

The cornbread topping: In a separate bowl, combine all ingredients. Pour over meat mixture, and bake 30 to 35 minutes or until the top has browned. Garnish with sour cream & green onions.

 Ingredients:

1 tsp olive oil

1 TBSP Seghetti's Top Secret Italian Herb

1 cup tomatoes, chopped

1 cup broccolini

4 oz fettuccine, cooked according to package instructions

1 lb boneless, skinless chicken breast halves, cut into 1-inch squares

1/4 cup Parmesan cheese

1. Cook chicken in olive oil over medium-high heat for about 2 minutes, stirring while cooking.
2. Sprinkle Seghetti's Top Secret Italian Herb and continue to cook for about 2 minutes or until browned.
3. Add tomatoes and broccolini and simmer for 3-5 minutes or until cooked to taste.
4. Add cooked fettuccine and combine.
5. Sprinkle with Parmesan cheese before serving.

 Ingredients:

4 4-oz. lamb chops

1 cup diced green peppers & onions

1 cup broccolini

2 garlic cloves, minced

2 cup sliced onions, lightly sprayed with nonstick cooking spray

2 medium tomatoes, sliced

2 TBSP Seghetti's Top Secret Onion & Garlic

2 cup sliced zucchini

1 cup balsamic vinaigrette

black pepper to taste

1. Combine lamb chops, green peppers, onions zucchini, tomatoes, garlic,  black pepper, Seghetti's Top Secret Seasoning and vinaigrette in a bowl and let sit  for 30 minutes or more.
2. Remove lamb chops from bowl.
3. Brown lamb chops in a skillet sprayed with nonstick cooking spray.
4. Remove lamb chops from skillet and add onions to skillet.
5. Cook onions for about 5 minutes, or until soft, then add seasoning blend and stir lightly.
6. Transfer lamb chops and onions into a 2-quart casserole.
7. Remove green peppers, onions, broccolini, zucchini and tomatoes from marinade.
8. Discard remaining marinade.
9. Spoon vegetables over lamb chops and onions.
10. Cover casserole and bake for 1 hour in a preheated 350-degree oven, stirring occasionally.

 Ingredients:

1 small onion, sliced

8 flour tortillas

1 cup water

1 sliced bell pepper

2 TBSP Seghetti's Top Secret Original

1 TBSP Seghetti's Top Secret Devil's Breath

2 lb hangar steak or skirt steak, cut into 1/2-inch strips

2 TBSP vegetable oil

Directions:

1. Heat 1 tablespoon oil in large skillet on medium-high heat.
2. Add meat; cook and stir 3 minutes or until no longer pink.
3. Remove from skillet.
4. In the same skillet, heat remaining 1 tablespoon oil.
5. Add onion and bell pepper; cook and stir 3 to 5 minutes.
6. Return meat to skillet.
7. Stir in water and Seghetti's Top Secret Original & Devil's Breath.
8. Cook and stir 3 minutes or until heated through.
9. Spoon into tortillas.
10. Serve with desired toppings.

 Ingredients:

1/3 cup olive oil

1 TBSP Seghetti's Top Secret Devil's Breath

30 small red new potatoes, quartered

2 TBSP Seghetti's Top Secret Onion & Garlic

1 lemon, juiced

1. Preheat oven to 400 degrees.
2. In a large bowl, mix olive oil with lemon juice and Seghetti's Top Secret Onion & Garlic.
3. Add potatoes and toss mixture.
4. Spray a baking sheet with cooking spray and place potatoes on sheet.
5. Sprinkle with Seghetti's Top Secret Devil's Breath and roast for 20 minutes, then turn and continue roasting until crisp and tender.

 Ingredients:

1 medium onion, chopped

2 tsp garlic clove, minced

2 tsp vegetable oil

4 cups chicken stock

1⁄4 cup green onions

1 15 oz can tomato puree

1 tsp finely minced jalapeno pepper

1⁄2 tsp pink salt

1⁄4 tsp black pepper

1 tsp sugar

1 tsp chili powder

1 tsp Seghetti's Top Secret Original

1 tsp Seghetti's Top Secret Devil's Breath

1 tsp Worcestershire sauce 

4 tsp  flour

1⁄2 cup water

1 lb cooked chicken, cubed

1 cup cream

1⁄4 cup fat free sour cream

8 ounces Velveeta cheese, 1-inch cubes

10 (6 inch) corn tortillas, 1/4-inch strips, fried

cilantro, roughly chopped (optional)

 Directions:

Sauté oil, garlic and onions in large pan or Dutch oven until soft.

1. Add ingredients 4 through 14. Bring to low boil, then reduce heat and simmer 20 minutes.

2. Cut tortillas into 1/4-inch strips and fry in oil or spray with oil and bake at 400ºF (while soup is cooking). Sprinkle with salt if desired.

3. Thoroughly mix flour and water, then whisk into soup. Bring to a low boil, then simmer 5 minutes.

4. Add chicken and simmer 5 minutes.

5. Stir in sour cream and cheese (more or less of each, depending on taste). Ensure 165ºF serving temperature.

6. After serving soup, pile tortilla strips into a "haystack" shape on top of the soup.

7. Optional: garnish with cheese, freshly chopped cilantro, avocado and sour cream.

 Ingredients:

1 TSBP Seghetti's Top Secret Original

1/4 cup low-fat sour cream

1 cup shredded iceberg lettuce

1/2 cup skim mozzarella

1 lime, cut into wedges

1 lb frozen Southwest vegetable mix (peppers, corn, black beans)

1/4 cup coarsely chopped fresh cilantro

8 oz low-sodium deli turkey meat, thinly sliced

1 diced red onion

4 6-inch tortilla wraps, warm

Directions:

1. Thaw the Southwest vegetable mix in the refrigerator.
2. Drain and dry with paper towels.
3. In a medium-sized bowl, toss the vegetables with Seghetti's Top Secret Original, lettuce, red onion, cilantro and mozzarella.
4. Spread sour cream on the warm tortilla wraps.
5. Evenly portion the turkey meat on each of the tortilla wraps.
6. Top with equal amounts of the vegetable mix on each tortilla.
7. Roll into burritos.
8. Cut and serve with wedges of lime.

 Ingredients:

1 TBSP olive oil

1 garlic clove, minced

3 lb boneless beef pot roast

1 TBSP chopped fresh rosemary leaves

2 TBSP Seghetti's Top Secret Italian Herb

1/2 tsp black pepper

1 cup low-sodium beef broth

2 cup canned crushed Italian tomatoes, with juices

1. Preheat oven to 350 degrees.
2. Heat oil in large Dutch oven saucepan.
3. Place meat in pan and brown lightly all over.
4. In a bowl, combine remaining ingredients and pour mixture over meat.
5. Cover and bake in the oven for 3 to 3 1/2 hours, until meat is tender.
6. Serve hot, sliced, with pan juices on the side.

 Ingredients:

4 large, thick slices, each cut in half, or 8 small slices, of rustic bread, preferably pane casereccio

1 garlic clove, unpeeled, cut in half crosswise

1 green onion, chopped

1/8 tsp Seghetti's Top Secret Italian Herb

Extra virgin olive oil, preferably of the deep green, fruity kind

Salt

For the optional tomato topping:

4 medium sized tomatoes, de-seeded and cut into rough cubes

A handful of fresh basil, torn into small pieces

A good pour of olive oil

Salt and pepper, to taste

 Directions:

1. Grill the bread slices over a moderately hot fire until they are nicely toasted on both sides, turning frequently to ensure even browning. Be careful not to burn them; they will cook in only a few minutes.

2.  Now take a half garlic clove, which as indicated you have cut into two crosswise without peeling.

 3. Rub each slice of bread while it is still hot with the exposed inside of the clove, squeezing the garlic between your fingers to release its juices into the bread.

4. Now drizzle your bread liberally with your fruity olive oil and  sprinkle Seghetti's Top Secret Italian Herb all over. The slices should be nicely soaked. Salt & pepper to taste.

 Ingredients:

2 cans of whole kernel corn 

1 can hominy

1 can diced green chilis

2 cups Jack Cheese

1teaspoon Seghetti's Top Secret Onions &  Garlic

 Directions:

1. Preheat oven to 350F. Butter or spray an 8×8″ baking dish with non-stick cooking spray. Set aside.
2. In a large bowl, combine all the ingredients, mixing well.
3. Pour into prepared baking dish.
4. Sprinkle more cheese on top.
5. Bake for 45-60 minutes or until set. Serve warm.

You can double this recipe for a 9×13 dish. Bake for about 1 hr and 30 min. Tent with foil if needed to prevent overbrowning.

 Ingredients:

1/2 white onion, minced

1/3 cup breadcrumbs

1.5 lb ground beef

1 garlic clove, minced

1 egg

2 TBSP milk

1 TBSP Seghetti's Top Secret Onion & Garlic

1/4 tsp Black Pepper

Worcestershire sauce

GRAVY

1 TBSP olive oil

2 garlic cloves, minced

1/2 onion , finely chopped

5 oz mushrooms, sliced

2 TBSP unsalted butter

3 TBSP flour

2 cups low sodium beef broth/stock

1 cup water

2 tsp dijon mustard

2 tsp Worcestershire sauce

Salt and pepper to taste

Directions:

 1. In a large bowl add milk to bread crumbs; let stand 5 minutes. 

2. Combine bread mixture with beef, onions, eggs, salt, pepper, Seghetti's Top Secret Onion & Garlic and Worcestershire sauce; mix thoroughly.

3. Shape into steaks about 1 inch thick by 4 inches weighing 6 ounces.

 COOKING AND GRAVY:

1. Heat oil in a skillet over high heat. Add the steaks and cook the first side for 2 minutes or until browned, then flip and brown the other side (they will still be raw inside). Remove onto plate.

2. If skillet is looking dry, add a touch more oil. Add chopped onion and garlic and cook for 2 minutes until onions are a bit translucent.

3. Add the mushrooms into the skillet and cook for 2 - 3 minutes until golden.

4. Turn heat down to medium. Add butter. Once melted, add flour and cook for 30 seconds, stirring constantly.

5. Gradually add in beef broth, stirring as you go. Once mostly lump free, whisk in remaining Gravy ingredients. 

6. Add steaks along with the juices on the plate.

7. Cook for 5 - 7 minutes, or until gravy is thickened, stirring occasionally around the steaks. If the gravy thickens too quickly, add more water.

8. Remove steaks onto a plate. Taste gravy and add salt and pepper to taste.

9. Serve Salisbury steaks topped with the mushroom gravy - over mashed potatoes is ideal! Sprinkle with a bit of parsley if desired.

 Ingredients:

1 TBSP Dijon mustard

4 large Portobello mushrooms, stems removed

3 TBSP light mayonnaise

1/2 TBSP Seghetti's Top Secret Italian Herb

1/2 TBSP Seghetti's Top Secret Devil's Breath

4 split hamburger buns

2 TBSP Original

1. In a small bowl, mix together mayonnaise, Italian Herb, Devil's Breath and Dijon mustard, set aside.
2. Heat grill to medium.
3. Spray mushrooms lightly with cooking spray and sprinkle with Seghetti's Top Secret Original.
4. Grill mushrooms 12 to 15 minutes, turning once or twice, until the mushrooms are brown and tender.
5. If desired, grill buns until toasted.
6. Spoon some sauce on top.
7. Cover with top of bun and serve.

 Ingredients:

1/2 cup ketchup

1/4 cup brown sugar

2 lb lean ground beef

2 tsp dry mustard

1/4 cup Seghetti's Top Secret Onion & Garlic

1/2 cup dry Italian breadcrumbs

2 large eggs, beaten

Directions:

1. Preheat oven to 350 degrees.
2. Spray 8- x 4-inch loaf pan with nonstick coating spray.
3. In a small bowl, combine ketchup, brown sugar and mustard.
4. Mix well until blended; set aside.
5. In a large bowl, combine ground beef, breadcrumbs, Onion & Garlic, eggs and half of the sauce.
6. Mix well until blended.
7. Pat mixture into the prepared loaf pan and bake at 350 degrees for 40 minutes.
8. Spread remaining sauce over meat.
9. Return to oven and bake for 10 minutes more.
10. Let stand about 5 minutes; transfer to a platter.

 Ingredients:

2 TBSP olive oil

2 TBSP Romano cheese

1 TBSP Parmesan cheese

1 tsp instant chicken bouillon, dissolved in1 tbsp. hot water

1 TBSP Seghetti's Top Secret Italian Herb

1 1/2 lb unpeeled baking potatoes, sliced

1. Preheat oven to 400 degrees.
2. Coat baking dish with 1 tablespoon olive oil.
3. Combine remaining olive oil with Italian Herb, cheese and dissolved bouillon in large bowl; mix well.
4. Add potatoes; toss to coat.
5. Place seasoned potatoes in prepared dish.
6. Bake 20 to 30 minutes until lightly browned and crisp.

 Ingredients:

4 peeled, thinly sliced medium potatoes

1 TBSP Seghetti's Top Secret Onion & Garlic

2 pinches black pepper

1 thinly sliced small onion

1/2 cup half-and-half cream

2 oz grated low-fat cheddar cheese

1/2 cup whole milk

2 TBSP flour

1. Preheat oven to 375 degrees.
2. Lightly spray shallow 1-quart baking dish with cooking spray.
3. In a large bowl, combine Seghetti's Top Secret Onion & Garlic, black pepper and flour.
4. Add sliced potatoes and toss with flour mixture.
5. Lay 1/3 of sliced potatoes in bottom of dish and top with 1/3 of onion slices.
6. Continue with remaining potatoes and onion until you have three layers.
7. Mix cream and milk; pour slowly over potatoes.
8. Cover dish tightly with foil and bake 50 minutes or until potatoes are tender.
9. Remove cover, sprinkle with grated cheese and bake for another 5 minutes.

 Ingredients:

1 large sweet onion, peeled and cut into strips

1.5 lb green beans, trimmed

1 TBSP Seghetti's Top Secret Onion & Garlic

2 TBSP unsalted butter

Directions:

1. Heat margarine in large skillet. Add onion and sprinkle with sugar.
2. Cook over low heat until onions are golden and tender, about 20 minutes.
3. Cook green beans in boiling water for 10 to 13 minutes or until tender.
4. Drain and place in bowl.
5. Spray hot beans with vegetable oil spray and sprinkle with Seghetti's Top Secret Onion & Garlic; toss.
6. Garnish with caramelized onions.

 Ingredients:

7 medium potatoes

1/2 cup celery, finely chopped

1 TBSP green onion, finely chopped

2 TBSP onion, finely chopped

1/2 cup light mayonnaise

1/8 cup pickle relish

3 TBSP mustard

1 TBSP Seghetti's Top Secret Original

3 large hard-boiled eggs, shelled & chopped

1. Place potatoes in saucepan with water to cover.
2. Bring to a boil and simmer 20 minutes or until tender.
3. Cool and cube potatoes, and place them in large salad bowl.
4. Chop hard-boiled eggs and add to potatoes with onion, green pepper, celery, relish and Seghetti's Top Secret Original.
5. Make dressing by combining remaining ingredients.
6. Pour over vegetables and toss well.
7. Serve warm or cold.

 Ingredients:

1/2 cup frozen corn

3 TBSP Seghetti's Top Secret Original

1 TBSP Seghetti's Top Secret Devil's Breath

2 cup low-sodium chicken broth

1 cup onions, chopped

15 oz red kidney beans, rinsed and drained

1 cup uncooked long-grain rice

2 TBSP vegetable oil

2 TBSP lime juice

4 boneless, skinless chicken breast, cut into strips

1. Preheat oven to 350 degrees.
2. Add oil to a large skillet and heat over medium heat.
3. Add the chicken and sprinkle one TBSP Seghetti's Top Secret Original and brown lightly on both sides; remove.
4. Add onions and remaining Seghetti's Top Secret Seasonings; cook 5 minutes or until soft.
5. Add rice and stir briefly to coat grains.
6. Place rice mixture in 6-quart casserole. Add beans, corn and chicken broth and stir until well combined.
7. Place chicken pieces on top of mixture and sprinkle with lime juice.
8. Bake, covered, 45 minutes or until rice has absorbed liquid.
9. Serve hot or cold.

 Ingredients:

5 cup cabbage, shredded

1/4 cup olive oil

7 radishes, sliced

1/4 cup green onion, chopped

1 cup carrots, shredded

3 TBSP cider vinegar

2 TBSP lemon juice

1/2 tsp sugar

1/8 tsp black pepper

2 1/2 TBSP Seghetti's Top Secret Onion & Garlic

1. Combine cabbage, carrots, radishes and onion in large bowl; set aside.
2. Combine oil, vinegar, Seghetti's Top Secret Onion & Garlic, pepper, sugar and lemon juice in small bowl; mix well.
3. Pour dressing over cabbage mixture; toss to mix well.
4. Chill for 2 to 3 hours.
5. Toss again before serving.

 Ingredients:

8 large beefsteak tomatoes

2 1/2 cup brown rice, cooked & cooled

1 TBSP olive oil

1 can pinto beans, rinsed & drained

2 large garlic cloves, peeled, minced

1/8 cup green onion, chopped

1/8 cup carrots, shredded

1/8 cup broccoli, finely chopped

3/4 cup Mexican cheese, shredded

1 1/2 TBSP Seghetti's Top Secret Onion & Garlic

Directions:

1. Preheat oven to 325 degrees.
2. Prepare tomatoes by cutting off tops and scooping inside clean; set aside.
3. In a medium-sized bowl, mix all remaining ingredients.
4. Stuff mixture into tomatoes and bake for about 20 to 25 minutes uncovered.
5. Transfer to serving dishes using the stuffed tomato as an entrée or side dish.

 Ingredients:

2 TBSP unsalted butter

1/2 cup onion, chopped

2 cups low sodium chicken broth

6 oz long-grain and wild rice mix

2 tsp Seghetti's Top Secret Onion & Garlic

1/2 cup red bell pepper, chopped

1/2 cup celery, chopped

1. Bring chicken broth to a boil in medium saucepan.
2. Add rice and remaining ingredients.
3. Reduce heat and simmer, covered, 25 to 30 minutes or until rice is tender and all of broth is absorbed.

Hint: Wild Rice Pilaf also makes a great stuffing for turkey or capo

 Ingredients:

2 cups fresh baby arugula
3 red vine ripe tomatoes, sliced into thick rounds
2 balls fresh mozzarella, sliced into thick rounds
1-2 cup grape tomatoes (I used golden grape tomatoes)

1 tsp Seghetti's Top Secret Italian Herb
1/4 cup fresh basil, chopped
salt and pepper to taste
1/4 cup extra virgin olive oil
3 TBSP balsamic vinegar
Directions:
1. On a large serving platter, place a bed of baby arugula in the center. 
2. Alternate and shingle the red tomato slices and fresh mozzarella slices in a circular pattern over the arugula.
3. Scatter the grape tomatoes, spices and basil over the platter. 

 Ingredients:

2 TBSP olive oil

3/4 cup green bell pepper, cut into strips

2 TBSP balsamic vinegar

2 TBSP Seghetti's Top Secret Italian Herb

1 cup uncooked rotini pasta

3/4 cup cherry tomatoes, chopped

2 TBSP pitted ripe olives, drained and sliced

pinch black pepper

1. Cook pasta according to package directions; rinse and drain. Do not cool.
2. Combine olive oil, vinegar and Seghetti's Top Secret Italian Herb in a large bowl; mix well.
3. Add remaining ingredients; stir in warm pasta.
4. Cool to room temperature, serve or chill for 1 to 2 hours.

 Ingredients:

1 Large can tuna, packed in water

2 TBSP unsalted butter

1/2 cup peas or mixed vegetables

1 1/2 cup low-sodium chicken broth

2 TBSP flour

1 TBSP Seghetti's Top Secret Onion & Garlic

4 oz finely grated Swiss cheese

1 oz cheddar cheese, shreded

8 oz pasta of your choice

1. Preheat oven to 350 degrees.
2. Spray a large skillet with cooking spray, add mushrooms and cook until mushrooms release juices.
3. Set aside.
4. Melt the butter in a medium saucepan over low heat.
5. Add flour and cook for 1 minute.
6. Add chicken broth and whisk until smooth.
7. Add Seghetti's Top Secret Onion & Garlic, increase heat to medium and cook until sauce thickens, about 5 minutes.
8. Remove from heat and set aside.
9. Meanwhile, cook pasta in boiling salted water according to package directions.
10. Drain and transfer to a bowl.
11. Add tuna to pasta, then add mushrooms, sauce and 2/3 of grated cheese.
12. Mix well.
13. Spread tuna mixture in large casserole.
14. Cover with foil and bake in preheated oven 45 minutes or until bubbly.
15. Remove foil and sprinkle with remaining cheese.
16. Serve immediately.

Hint: For a little extra spice, an additional TBSP of Seghetti's Top Secret Devil's Breath. 

 Ingredients:

6 strips (uncooked) bacon cut into small pieces

3 Tablespoons butter unsalted or salted will work

1 medium yellow onion chopped

3 large garlic cloves minced

⅓ cup flour

6 large gold potatoes peeled and diced into 1" pieces 

4 cups chicken broth

2 cups milk

⅔ cup heavy cream

1 ½ tsp salt

1 tsp black pepper

2 tsp Seghetti's Top Secret Onion & Garlic

¼ - ½ teaspoon ancho chili powder

⅔ cup sour cream

Add shredded cheddar cheese, green onions, and additional sour cream and bacon for toppings

Directions:

1. Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.

2. Remove bacon pieces and set aside, leaving the fat in the pot.

3. Add butter and chopped onion and cook over medium heat until onions are tender.

4. Add garlic and cook until fragrant.

5. Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).

6. Add diced potatoes to the pot along with chicken broth, milk, heavy cream, Seghetti's Top Secret Onion & Garlic, salt, pepper, and ancho chili powder. Stir well.

7. Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).

8. Reduce heat to simmer and remove approximately half of the soup to a blender (be careful, it will be hot!) and puree until smooth.

9. Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.

10. Allow soup to simmer for 15 minutes before serving.

11. Top with additional sour cream, bacon, cheddar cheese, or green onions.

 Ingredients:

1 pork rib roast with 6 ribs (about 4 pounds), chine bone removed and ribs frenched

1 cups fresh parsley, finely chopped

1/2 cup fresh thyme, finely chopped

1/2 cup celery, finely chopped

1/2 cup carrots, finely chopped

3 tsp olive oil

1 TBSP Seghetti's Top Secret Seasoning Italian Herb

3 cloves garlic, peeled & minced

Salt and pepper

1/4 cup dry white wine

2 TBSP flour

2 cups chicken broth

1 TBSP grainy mustard

 Directions:

1. Let pork sit at room temperature 30 minutes. Preheat oven to 400 degrees. In a food processor, puree parsley, oil, Seghetti's Top Secret Italian Herb and garlic until smooth. Season with salt and pepper.

2. On a cutting board, hold a knife parallel to bones of pork and cut down about 2 inches, being careful not to remove ribs.

3. Turn pork so bones lie flat against board. Steadying pork and holding knife horizontally, continue to cut, unrolling pork, until you have a flat 1 1/2-inch-thick piece. Season with salt and pepper.

4. Evenly spread herb mixture on top, leaving a 1/2-inch border. Tightly roll pork toward bones and secure with kitchen twine between bones. Season generously with salt and pepper. Place pork in a heavy-bottomed metal roasting pan.

5. Roast until an instant-read thermometer inserted in center reads 145 degrees, about 1 hour. Transfer pork to a cutting board, tent with foil, and let rest 30 minutes. Pour pan drippings into a measuring cup and skim fat. Set pan across 2 burners.

6. Add wine to pan and cook over medium, scraping up browned bits with a wooden spoon, until wine is reduced by half. Whisk in flour, then slowly whisk in broth and pan drippings. Cook, whisking, until gravy is thickened, 4 minutes. Stir in mustard and season with salt and pepper. Cut pork into chops and serve with gravy.

Ingreditents:

6 jumbo prawns, cooked & peeled

4 oz bay shrimp, cooked

4 oz King or Dungeness crabmeat, cooked 

2 oz clam, cooked

1 garlic clove, peeled & minced

1/2 green onion, chopped

2 TBSP cilantro, finely chopped

3 tsp lime juice, fresh squeezed

pinch or two of salt & black pepper

1/4 cup mango

4 lime segments

6 orange segments

1/2 tsp Seghetti's Top Secret Devil's Breath

Directions:

1. Dice 3 of the prawns into pieces.  Butterfly the remaining prawns, cutting lengthwise the back.  Chop the crab meat and clams into pieces

2. In a large bowl, mix all the ingredients.  

3. Refrigerate for 30 minutes.

4. Spoon mixture into chilled margarita glasses.  

Ingredients:

1 cup Dungeness crabmeat

1/4 cup milk

2 large eggs, beaten

1.5 tsp unsalted butter, melted

2-3 quarts canola oil

1 cup flour

1.5 tsp pink salt

1/2 tsp Seghetti's Top Secret Original

1/2 tsp Seghetti's Top Secret Devil's Breath

1/2 tsp ground white pepper

1.5 tsp baking powder

1/2 cup corn kernels

1/2 cup red bell pepper, minced

1/2 cup green onion, diced

1/4 cup mayonnaise (for aioli)

1 tsp chipotle powder (for aioli)

Directions:

1. Heat up a small skillet and add your butter. Once the butter has started to melt, add in your onion and corn kernels and sauté over a medium heat for about 8 minutes. Remove from heat and set aside.

2. In a large bowl combine your flour, baking powder, salt, pepper and Seghetti's Top Secret Seasonings. Mix together with a fork. In a small bowl - whisk your milk and egg together. Pour your milk/egg mixture into your flour mixture and stir to combine completely. Stir in your crab meat and your onion/corn mixture (from step 1). Mix together and refrigerate at least an hour to allow the mixture to cool.

3. While your batter is cooling - make a simple aioli by combining your mayonnaise with chipotle pepper powder.

4. Heat up a deep fryer with Canola Oil to 375 degrees. Remove your batter from the fridge and in batches, using an ice cream scoop, scoop batter into the hot oil and fry until golden brown (about 3-5 minutes). Repeat with remaining batter. Serve hot with Aioli.

Ingredients:

2 lbs pink scallops

1 red bell pepper

2 tsp garlic, peeled & minced

1/8 cup shallots, chopped

1/8  cup green onion, chopped

1/2 cup Sauvignon Blanc

2 tsp Seghetti's Top Secret Italian Herb

1 tsp fresh parsley, chopped

1 tsp fresh thyme, chopped

Directions:

1. Roast the bell pepper in oven or over flame until skin has blistered.  Set aside. Let cool.  Cut in half.  Remove seeds.  Dice.

2. In large saucepan, medium heat, melt butter and sauté garlic, shallots and green onions until almost caramelized.  Add scallops, wine and remaining ingredients.  Cover the pan and cook until scallops open. 

3. Serve immediately

Ingredients:

1 large marvel stripe tomato

1 German Red or Brandywine Tomato

1 Lemon Boy Tomato

2 Green Zebra Tomatoes

1 head baby frisee, divided into quarters 

12 oz Buffalo Mozzarella, cut into 8  1/4in slices

1 tsp pink salt

1TBSP Seghetti's Top Secret Italian Herb

1/2 Tomato & Basil infused olive oil

3 TBSP 20 year old balsamic vinegar

8 chives, cut into 3 in sticks

Directions:

1. Trim the stem ends and cut tomatoes into 1/4 in slices.

2. Sprinkle tomato and mozzarella slices with salt and Seghetti's Top Secret Italian Herb.

3. Assemble into 4 stacks on serving plate.  First place the Marvel Stripe on bottom.  Next layer mozzarella and frisee, drizzle a small amount of infused olive oil over the layer.  Next layer German Red on top of frisee.  Next layer mozzarella.  Next layer Lemon Boy.  Topped with Green Zebra.

4. Drizzle the stack and plate with infused olive oil.  Garnish with chives. 

Ingredients:

1 lb red potatoes, skin on, cubed

1/2 cup unsalted butter

1 celery stalk, diced

1/2 white onion, diced

1 carrot, diced

2/3 cup flour

3 cups heavy cream

2 cups half-and-half

1 cup milk

2 tsp Seghetti's Top Secret Onion & Garlic

1 tsp black pepper

1 TBSP salt

1 tsp thyme, dried

1 bay leaf

8 oz Dungeness crabmeat

8 oz clams, chopped with juice

2 TBSP green onion, chopped

Directions:

1. Melt butter in a 5-quart stockpot over medium-high heat.

2. Add potatoes, celery, onion and carrot.  Sauté for 5 minutes.

3. Make a roux by adding  flour and stir for 1 minute. Wisk half-and-half, cream until creamy and smooth.  Add crab and clam meat, rest of ingredients.  Bring to boil, stirring frequently.  Reduce heat and simmer until potatoes are tender, about 15-20 minutes.  Garnish with green onions and toasted bread.

 Ingredients:

2 large baking potatoes

1/2 cup light sour cream

1/2 cup shredded low-fat cheddar cheese

1 TBSP Seghetti's Top Secret Onion & Garlic

1/4 cup broccoli, finely chopped

1/4 cup carrot, finely chopped

2 TBSP green onion, finely chopped

Directions:

1. Preheat oven to 450 degrees.
2. Prick each potato with a fork.
3. Bake potatoes 1 hour or until easily pierced with a fork.
4. Cook the broccoli and carrots and drain well.
5. Reduce the oven temperature to 400 degrees.
6. Cut the cooked potatoes in half and scoop out the inside, leaving a 1/4-inch shell.
7. Mash the potato pulp with the sour cream.
8. Stir in cooked vegetables and Seghetti's Top Secret Onion & Garlic.
9. Mix well and fill each potato shell with potato-vegetable mixture.
10. Top with shredded cheddar cheese and green onion.
11. Bake 15 to 20 minutes until cheese is melted and potatoes are hot.