Cookin’ with Umpqua Dairy Main Dish Entrees

Breakfast Entrees

 

Egg Nog French Toast 

  • 2 cups UMPQUA Dairy Old Fashion Egg Nog, Holiday Nog, Lite Egg Nog or Pumpkin Egg Nog
  • 1 loaf of fresh French bread, sliced in 1/2 inch thick pieces
  • Powdered sugar
  • UMPQUA Dairy Sweet Cream Butter

Melt a dab of butter on a preheated (Medium heat) griddle (A dab for each piece you will cook). Place eggnog into a shallow dish. Dredge both sides of a piece of bread in the egg nog and place onto griddle. Allow to cook for 1-2 minutes or until lightly brown, flip and cook other side the same. (Making sure to rebutter the griddle in between batches). Upon removal from griddle, sprinkle lightly with powdered sugar and serve with butter.

 

Cottage Cheese Pancakes

  • 4 eggs
  • 1 1/3 cup UMPQUA Dairy Cottage Cheese
  • 1/2 cup less 1 tablespoon flour
  • 1 tablespoon sugar
  • 2/3 teaspoon salt
  • Dash of cinnamon
  • 1/8 teaspoon cream of tartar
  • UMPQUA Dairy Sweet Cream Butter for frying

Beat together the egg yolks, cottage cheese, flour, sugar, salt and a dash of cinnamon. In another bowl, beat the egg whites with the cream of tartar until they are stiff, but not dry. Fold the beaten egg whites gently into the cottage cheese mixture. Drop the batter by large spoonfuls onto a buttered griddle or skillet. Fry the pancakes until golden brown on both sides and puffy. Serve at once with preserves, honey, syrup, apple butter or powdered sugar.

 

Chocolate Chip Pancakes

  • Confectioners’ sugar
  • 1 egg
  • 1 1/4 cup UMPQUA Chocolate Ice Cream
  • 1 cup pancake mix
  • 1/4 cup chocolate chips

Lightly oil a large skillet and heat over medium-high heat. In a blender container, combine the ice cream and egg, process until well blended. Add pancake mix, process just to combine. Stir in chocolate chips. Pour slightly less than 1/4 cup batter for each pancake onto oiled skillet. Turn when pancakes appear dry around edges and bottoms are golden brown. Sprinkle pancakes with confectioner's sugar.

 

Classic Biscuits & Gravy

  • 12 refrigerated biscuits
  • 1 pound ground pork sausage
  • 1/4 cup all-purpose flour
  • 4 cups UMPQUA Dairy Milk
  • 1 teaspoon salt
  • Pepper, fresh ground

Prepare biscuits as directed on package. In a large skillet over medium high heat, sauté the sausage for 10 minutes, or until browned. Drain sausage and return sausage to skillet. Mix milk, flour, salt and pepper together. Reduce heat to medium low and slowly add the milk mixture, stirring constantly, until mixture is thick and bubbly and to desired consistency. Season with salt and pepper.

 

Lunch & Brunch Entrees

 

Easy Soufflé

  • UMPQUA Dairy Sweet Cream Butter
  • Fine dry bread crumbs, cornmeal or grated Parmesan cheese
  • 4 large eggs
  • 4 oz sharp cheddar cheese, cubed
  • 3 oz UMPQUA Dairy Cottage Cheese
  • 1/2 cup UMPQUA Dairy Milk
  • 1/4 cup Parmesan cheese
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon dry mustard

Butter bottom and sides of 1-quart soufflé dish or straight-sided casserole. Dust with crumbs. Set aside. Place remaining ingredients in blender container. Cover and blend at medium speed until smooth, about 30 seconds. Blend at high speed an additional 10 to 15 seconds. Carefully pour into prepared dish. Bake in preheated 350ºF oven until puffy and delicately browned, about 25 to 30 minutes. Serve immediately. 8 side or 4 main dish servings.

 

Swiss Mushroom Quiche

  • 1 - 9 inch unbaked pastry shell
  • 4 cups fresh sliced Cremini mushrooms
  • 1 tablespoon UMPQUA Dairy Sweet Cream Butter
  • 1 cup shredded Swiss cheese
  • 2 tablespoon flour
  • 3 eggs, lightly beaten
  • 1 1/4 cups UMPQUA Dairy Milk
  • 1 teaspoon dried savory
  • Salt and Pepper

Line pastry shell with two layers of aluminum foil. Bake at 425ºF for 10 minutes or until edges are golden brown. Remove foil; set pastry shell aside. In a skillet, sauté mushrooms in butter. Remove with a slotted spoon; set aside. In a bowl, toss cheese with flour, add eggs, milk, savory, salt & pepper. Stir in mushrooms. Pour into pastry shell. Bake at 350ºF for 1 hour or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Serves 6-8.

 

Hash Brown Casserole

  • 2 lbs. frozen hash brown potatoes
  • 1/2 cup bacon bits
  • 2 tablespoons dried minced onion
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • A Dash of parsley
  • 1 cube UMPQUA Dairy Sweet Cream Butter, softened
  • 1 pint UMPQUA Dairy Sour Cream
  • 1 can cream of chicken soup
  • 1/2 cup UMPQUA Dairy Milk
  • 2 cups crushed corn flakes
  • 2 cups grated cheddar cheese

Mix hash browns, bacon bits, cheese, minced onion, salt & pepper, parsley and put in buttered 9 x 13 dish. Mix butter, sour cream, soup, milk, pour over hash brown mixture. Top with cheese and corn flakes. Bake 1 hour at 350°. Can be frozen for future use or made a day ahead.

 

Dinner Entrees

 

Summer in Winter Chicken

  • 1 tablespoon olive oil
  • 4 boneless skinless chicken breasts
  • 1 cup cherry tomatoes
  • 3 tablespoon pesto
  • 3 tablespoons UMPQUA Dairy Half & Half
  • Fresh basil (optional)

Heat the oil in a frying pan, preferably non-stick. Add the chicken and fry without moving it until it takes on a bit of color. Turn the chicken and cook on the other side. Continue cooking for 12-15 minutes until the chicken is cooked through. Season all over with a little salt and pepper. Slice the tomatoes into halves and throw them into the pan, stirring them around for a couple of minutes until they start to soften. Reduce the heat and stir in the pesto and half & half until it makes a sauce. Scatter with basil leaves if you have them, then serve with rice and salad or noodles and broccoli.

 

Tasty Sour Cream Burger

  • 1 cup UMPQUA Dairy Sour Cream
  • 2 lbs lean ground beef
  • 1 (1 oz) envelope dry onion soup mix
  • 1/2 cup dry seasoned bread crumbs
  • Salt & Pepper to taste
  •  UMPQUA Dairy Sour Cream (condiment)
  • Chopped lettuce, sliced red onions and freshly sliced tomatoes (garnish)

Combine all ingredients in a large bowl and thoroughly mix together using your hands. Refrigerate mixture for an hour or more. Remove from refrigerator and form mixture into 8 even balls. Flatten into patties. Grill the patties for 6-8 minutes per side or until your desired doneness. Prepare your burgers to your taste. Add a dab of sour cream to the top of the burger for added yumminess.

 

Rich 3 Mushroom Risotto 

  • 1 tablespoon olive oil
  • 1 clove garlic, crushed
  • 1 1/2 cups onions, chopped
  • 1 teaspoon fresh parsley, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 cup fresh Cremini mushrooms, sliced
  • 1/2 cup fresh shitake mushrooms, sliced
  • 1/2 cup fresh oyster or Enoki mushrooms, sliced
  • 1/2 cup UMPQUA Dairy Milk
  • 1/4 cup UMPQUA Dairy Old Fashioned Heavy Whipping Cream
  • 1 cup Arborio rice
  • 3 cups chicken stock
  • 1 cup Parmesan cheese, grated
  • 3 tablespoons UMPQUA Dairy Sweet Cream Butter

Heat olive oil in a large skillet. Sauté the onion and garlic until onion is tender. Add parsley, salt, pepper and mushrooms to the skillet. Reduce heat to low, and continue cooking until the mushrooms are soft. Add the rice and stir for 2 minutes. Add the chicken stock into the rice one cup at a time, until it is absorbed. Add in milk and cream. When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Season with additional salt and pepper to taste. Serve hot.