Recipes

Heinz Tip:

Meat Tenderizer and Marinade

A mixture of one-half cup of white, cider or wine vinegar added to a cup of liquid bouillon makes a great marinade base.
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Entrées

Chances are you already have the "secret ingredient" for your next delicious dinner. Try these meals for a festival of flavor...naturally.

Marinated Flank Steak Triangle icon

Orange-Cranberry Turkey Medallions Triangle icon

Pasta Gardenia Triangle icon

Slow Cooked Spiced Pork Triangle icon

Steak with Onion Sauce Triangle icon

Tomato and Herb Chicken Triangle icon

Marinated Flank Steak http://distribution.heinzcookbook.com/RecipeImages/34f37e722b214440951a26991e0ca89b/1 1 min 1 min 2/3 cup vegetable oil 1/3 cup Heinz® Wine Vinegar 1/4 cup minced onion 1 clove garlic, minced 1 1/2 teaspoons salt 1/4 teaspoon pepper 1 flank steak For marinade, combine first 6 ingredients in jar. Cover; shake vigorously. Pour marinade over steak. Cover; marinate several hours in refrigerator, turning occasionally. Grill or broil about 3 inches from heat source to desired degree of doneness. Slice diagonally across the grain into thin slices. Serve immediately. Makes 4-6 servings. Note: Flank steak is best when served rare. Meat will toughen if overcooked.

Orange-Cranberry Turkey Medallions 6 http://distribution.heinzcookbook.com/RecipeImages/34f37e722b214440951a26991e0ca89b/1 20 min 10 min 2 tablespoons Heinz® Apple Cider Vinegar 1 1/2 pounds boneless, skinless chicken breast 1/2 cup Heinz® Hot & Spicy Ketchup 1/2 cup jellied cranberry sauce 1/2 cup orange juice 2 tablespoons brown sugar 1 tablespoon finely grated orange zest 1 teaspoon dried thyme 1 teaspoon pepper 1/2 teaspoon salt Slice turkey breast crosswise into 1-in thick medallions (approximately 6-8). Stir Ketchup with all remaining ingredients Divide sauce into 2 equal parts. Pour half of the Ketchup mixture over turkey and marinate for 15 minutes. Preheat grill to medium-high and grease lightly. Remove medallions from marinade and grill turkey for 8 to 10 minutes, turning once. Discard marinade.   After turkey is fully cooked, baste with second Ketchup mixture. Serve remaining sauce for dipping.

Pasta Gardenia http://distribution.heinzcookbook.com/RecipeImages/34f37e722b214440951a26991e0ca89b/1 1 min 1 min 8 ounces uncooked fettuccini (or other pasta of your choice) 1/2 cup olive or vegetable oil 1/3 cup Heinz® White Vinegar 2 cups halved cherry tomatoes 1/3 cup chopped fresh parsley 1/4 cup chopped fresh basil dash pepper dash salt 1/2 cup grated Parmesan cheese Cook pasta according to package directions; drain well. Meanwhile, combine oil and vinegar in jar; cover and shake vigorously. In large skillet, combine cooked pasta and oil-vinegar mixture. Heat over low heat, tossing to combine. Add tomatoes, parsley, basil, salt and pepper; heat gently. Place on serving plates; sprinkle with Parmesan cheese. Makes 4 servings.

Slow Cooked Spiced Pork 10 http://distribution.heinzcookbook.com/RecipeImages/34f37e722b214440951a26991e0ca89b/1 10 min 9 min 1 cup Heinz® Apple Cider Vinegar 1 pork butt roast from 3 to 4 pounds 1 tablespoon vegetable oil 1 tablespoon chili powder 2 teaspoons pepper 2 teaspoons cumin 2 teaspoons coriander 2 teaspoons paprika 1 teaspoon all spice 1/2 teaspoon salt 2 cloves garlic minced 1 1/2 cups Heinz® Tomato Ketchup 1/2 cup molasses 1/3 cup Heinz® Yellow Mustard 2 teaspoons cornstarch soft rolls Remove all string from the roast and trim away excess fat. Blend oil, chili powder, pepper, cumin, coriander, paprika, allspice, salt, and garlic to make a paste. Rub all over the pork, working the spice mixture into the meat well. Marinate for at least 30 minutes. Transfer the roast to a crock pot Blend the Ketchup with the vinegar, molasses, and mustard.   Pour mixture over the roast and cook on low for 8 to 10 hours or until very tender. Transfer the roast to a large bowl; discard any visible fat. Use two forks to separate the meat into long strands. Cover bowl and keep warm.   Remove cooking juices and strain.   Place juices in a saucepan; whisk in the cornstarch and bring to a boil. Cook, stirring, until thickened and bubbling.   Place shredded meat and sauce back into crock pot to keep warm. Serve the meat on soft rolls.

Steak with Onion Sauce http://distribution.heinzcookbook.com/RecipeImages/34f37e722b214440951a26991e0ca89b/1 1 min 1 min 1/3 cup Heinz® Red Wine Vinegar 1 tablespoon olive or vegetable oil 4 skirt or cube steaks salt and pepper 1 medium onion, thinly sliced Heat olive oil in large skillet over high heat. Generously season both sides of steaks with salt and pepper. Cook steaks until browned, 4 to 5 minutes per side. Transfer steaks to serving plate. Reduce heat to medium. Add onion, cooking and stirring until softened, 4 to 5 minutes. Add vinegar and any juices from the steaks; heat through. Spoon onion sauce over steaks.

Tomato and Herb Chicken http://distribution.heinzcookbook.com/RecipeImages/34f37e722b214440951a26991e0ca89b/1 1 min 1 min 1/4 cup Heinz® Apple Cider Vinegar** 1 medium onion, sliced 2 cloves garlic, minced 1 teaspoon dried rosemary leaves 1/2 teaspoon dried basil leaves 1/2 teaspoon dried thyme leaves 2 tablespoons vegetable oil 1 can (16 oz.) tomatoes, drained, cut into bite-size pieces 3/4 cup Heinz® Tomato Ketchup 1 tablespoon brown sugar 1/2 teaspoon salt dash pepper 2 1/2 pounds broiler-fryer pieces, skinned cornstarch-water mixture hot cooked noodles In Dutch oven or large skillet, sauté onion, garlic and herbs in oil until onion is tender-crisp. Stir in tomatoes and next 5 ingredients. Add chicken. Bring to a boil; reduce heat and simmer, cover, 45 to 50 minutes or until chicken is tender. Thicken sauce with cornstarch-water mixture. Serve chicken and sauce with noodles. Makes 5-6 servings (about 3 cups sauce)