Recipes

Acala Farms cottonseed oils can make an average recipe shine and make a great recipe outstanding. Please use our recipes, experiment with your own and then share the flavor, share the food and share the fun. We believe that the kitchen isn’t just the heart of the home, it is the soul too. Our oils speak to the soul of food, to its origins, its evolution and to its bright opportunities for bringing joy, for forging friendships and for making life just a little bit more fun.

Just to get you thinking, consider these uses for our oils: Drizzle on warm pasta, steamed vegetables or popcorn; pop your popcorn in it; add a teaspoon (more or less) of Fresh Roasted Garlic oil to mashed potatoes for the best garlic mashed potatoes ever; bake pumpkin seeds in your favorite oil; drizzle on salads, use for dipping bread, for frying eggs and baste on haddock, cod or whitefish before baking for incredible moist flavor. The possibilities are endless.

Find recipes by flavor, meal or category. Click on a recipe to open and save or print.

  • Chili Cumin
    • Chili Cumin Rubbed Pork Tenderloin
    • Chili Cumin Rubbed Pork Tenderloin

      INGREDIENTS (makes 4 servings)

      METHOD
      • preheat oven to 400
      • in a bowl, combine oregano, cayenne pepper, paprika and salt
      • cut tenderloin into 1/2 - 1 inch thick medallions
      • toss in spice mixture
      • heat Chili Cumin Oil in large skillet on medium-high heat
      • brown tenderloin on all sides, about five minutes
      • arrange pork on baking sheet and place in oven 15-20 minutes
      • bake until center of pork is 145 degrees F and no longer pink
      • remove and let sit 5-10 minutes
      • pairs well with alfredo pasta to balance spice
       

    • Buttery Garlic Hot Wings
    • Buttery Garlic Hot Wings

      wingsINGREDIENTS:

      METHOD:
      • In a large bowl, mix 2 tbsp Fresh Roasted Garlic oil, cayenne pepper, mustard, black pepper and Chili Cumin oil. Reserve 2 tbsp of sauce
      • Rinse and dry chicken wings
      • Toss wings in sauce, place on tray and let sit for 2 hours
      • Preheat oven to 375. Arrange the wings on a rack, over a baking sheet and bake for 45 to 55 minutes, turning halfway through
      • Meanwhile, saute minced jalapeno in 2 tbsp of Fresh Roasted Garlic oil for 1 minutes
      • Add the reserve 2 tbsp of sauce and Sriracha, bring to a simmer
      • Add butter, vinegar and lime juice. Stir until melted
      • Remove wings from oven and toss wings in sauce, serve hot

    • Beer-Soaked Chili Cheese Fries
    • Beer-Soaked Chili Cheese Fries

      chilifriesINGREDIENTS Fries:

      Chili METHOD Fries:
      • Rinse and slice potatoes into strips for fries
      • Transfer to a larger bowl
      • Pour beer over fries, top with water and let soak for at least 4 hours, preferably overnight
      • Preheat oven to 425
      • In a large bowl, mix 1/4 cup Garlic and 1/4 cup Chili Cumin oils with salt
      • Drain potatoes and toss in oil until full coated
      • Arrange on baking trays (you will need at least 2) so that potatoes are not overlapping
      • Bake for 20-30 minutes, flipping potatoes halfway through until golden brown
      • Remove from oven, and place in 13x9 baking pan
      Chili:
      • In a large pot, pour 2 tbsp of Garlic Oil
      • Add beef and onions, cook until browned through (3-5 minutes) on medium/ high heat
      • Stir in tomatoes, beans, salsa, water and Chili Cumin Oil
      • Cook on high until boiling, then lower temperature and simmer 30 minutes, until most of the liquid has cooked off
      • Switch oven to broil
      • Pour chili mixture over fries, you may not need all of it depending on your preference
      • Sprinkle cheese on top
      • Place in oven and broil for 5 minutes
      • Top with chopped green onion for garnish

    • Sweet Potato Rounds with Black Bean Salsa
    • Sweet Potato Rounds with Black Bean Salsa

      taterroundsINGREDIENTS

      METHOD
      • Preheat oven to 350
      • In a large bowl, toss sweet potato rounds in salt, pepper and Chili Cumin Oil until evenly coated
      • Grease a baking sheet and place rounds on tray
      • Bake for 25-30 minutes, flipping potatoes over halfway through
      • While potatoes are baking, mix beans with salsa and Fresh Cilantro Oil
      • Remove potatoes from oven and spoon bean mixture on top of each round, about one tbsp, but varies by round sized
      • Top with shredded cheese and place back in oven for 3-5 minutes, until cheese starts to melt
      • Serve warm

    • Maple-Roasted Cumin Sweet Potatoes
    • Maple-Roasted Cumin Sweet Potatoes

      Roasted Cumin Sweet PotatoesINGREDIENTS:

      METHOD: Preheat oven to 400°F. In a large bowl, combine syrup, lemon juice, Acala Farms Chili Cumin Cottonseed Oil, salt and pepper. Toss sweet potatoes in mixture, coating thoroughly. Arrange potatoes and remainder of sauce in a 13x9 baking pan. Cover and place in over. Check potatoes every 15 minutes and toss until tender, about 45 minutes to one hour.   

  • Toasted Cumin
    • Cumin Avocado Burgers
    • Cumin Avocado Burgers

      burgerINGREDIENTS:

      • 1 lb ground beef
      • 2 eggs
      • 2 tbsp Acala Farms Toasted Cumin Cottonseed Oil
      • 2 tsp cayenne pepper
      • 2 shots bourbon
      • 2 avocados
      • 2 tomatoes
      • 1 block sharp cheddar, cut into thin slices
      • 1 loaf ciabatta, cut in fourths
      METHODS:
      • Either set oven to broil or get grill started
      • in a large bowl, mix ground beef, eggs, Toasted Cumin Oil, cayenne pepper and bourbon
      • lightly pack into four patties and either place on broiler in oven or grill. Cook evenly to your desired temperature, flipping burgers after 10 minutes.
      • Chop avocados into thin strips and tomatoes into thin circles
      • Take ciabatta fourths and split in half to make top and bottom buns, place in oven to crisp up bread
      • Arrange burgers by placing avocado and tomato, then burger and cheese on each bun. Top with any other condiments you like
       

    • Toasted Cumin Chicken Fajitas
    • Toasted Cumin Chicken Fajitas

      toastedcumintacosINGREDIENTS:

      • 1 lb boneless, skinless chicken breasts, pounded out to 1/2 inch thickness
      • 2 tbsp Acala Farms Toasted Cumin Cottonseed Oil
      • 1/2 tsp cayenne pepper
      • 1/4 tsp ground coriander
      • 1/2 cup chopped red onion
      • 1 jalapeno, chopped
      • 3 cups canned black beans, rinsed and drained
      • 1 1/2 cups thawed frozen corn
      • 1 1/4 cups cherry tomatoes, halved
      • 2 scallions, thinly sliced
      • 2 tbsp coarsely chipped cilantro
      • 3 tsp white wine vinegar
      • salt and pepper to taste
      • Soft tortilla shells
      METHOD:
      • Combine cayenne pepper, coriander, salt and pepper
      • Toss chicken in mixture, then saute in a large skillet with Toasted Cumin Oil, about 4 minutes each side
      • Remove chicken, cut into small strips
      • Add onions and jalapenos to skillet with drippings. Cook on medium heat until onions are clear, about 1-2 minutes
      • Add beans, corn, tomoatoes and vinegar to skillet. Cover and cook until tomatoes start to become tender, stirring occasionally
      • Remove from heat, transfer to a large bowl and add scallions and cilantro
      • Heat tortilla shells in the oven at 300 for 2-3 minutes
      • Remove shells, spoon salsa to taste and chicken. Add sour cream and cheddar cheese if desired

    • Toasted Cumin Carmel Apple Pork Chops
    • Toasted Cumin Carmel Apple Pork Chops

      INGREDIENTS:

      METHOD: Preheat oven to 200 degrees F. place in a medium dish to warm. Brush pork chops with Acala Farms Toasted Cumin Cottonseed Oil and cook on medium to high heat in a large skillet for 5-6 minutes, or until done. Once cooked, place in dish in oven to keep warm. In a small bowl, combine brown sugar, salt, pepper and nutmeg. Melt butter in skillet and stir in brown sugar mixture. Add apples. Cover and cook until apples are tender. Using a slotted spoon, remove apples and add to warming dish in oven. Continue cooking sauce until it starts to thicken. Remove sauce from heat, and drizzle over pork chops and apples.

  • Sweet Guajillo Pepper
    • Sweet Guajillo Pepper Kabobs
    • Sweet Guajillo Pepper Kabobs

      kabobsINGREDIENTS:

      • 2 zucchinis, cut in circles
      • 2 yellow squash, cut in circles
      • 2 red peppers, cut into bite-size pieces
      • 2 chicken breasts, cut into bite-size pieces
      • 1 red onion, chopped into bite-size pieces
      • 1 box baby portabella mushrooms (12-16 mushrooms)
      • 1 box cherry tomatoes
      • 3 tbsp Acala Farms Sweet Guajillo Pepper Oil
      • 1 tbsp Acala Farms Fresh Roasted Garlic Oil
      • Salt and pepper to taste
      • Wood skewers for kabobs
      METHOD:
      • Start grill, heating to a high, even temperature
      • Soak wooden skewers in water to prevent burning when placed on the grill
      • In a bowl, combine both oils, salt and pepper
      • Toss vegetables and chicken in oil
      • Place vegetables and several pieces of chicken on each skewer
      • Place skewers on grill
      • rotate each side, cooking evenly, about 3 minutes each side
      • Remove skewers from grill and slide the now cooked meat and vegetables

    • Sweet Guajillo Pepper Creamed Corn
    • Sweet Guajillo Pepper Creamed Corn

      INGREDIENTS:

      METHOD: Roast corn in pan on stovetop over medium heat, stirring occasionally for approximately 25 minutes. Saute onions in Acala Farms Sweet Guajillo Pepper Cottonseed Oil. Once onions start to turn clear, add oil and onions to corn along with heavy cream. Cover and simmer over low heat, stirring occasionally, until cream starts to thicken, about 10 minutes.

  • Curry Spice
    • Creamy Coconut Curry Soup
    • Creamy Coconut Curry Soup

      Serve this rich and creamy Coconut Curry Soup with warm pumpernickel bread dipped with whipped honey butter for a truly wonderful and quick evening meal. Yield: 6 cups Prep Time: About 35 minutes Shelf Life: At least 5 days under refrigeration INGREDIENTS 1 ounce Acala Farms Curry Spice Cottonseed Oil 4 ounces diced yellow onion ½ ounce finely chopped garlic (substitute 1/2 teaspoon Acala Farms Fresh Roasted Garlic Cottonseed Oil if desired) 24 ounces fresh or canned pumpkin puree 16 ounces vegetable or chicken stock 1 ounce grated fresh ginger 1 ounce lemongrass paste ½ ounce firmly packed light brown sugar ¼ teaspoon ground allspice 12 ounces canned coconut milk 1.5 ounce finely chopped fresh chives

      METHOD

      1. In a large pot, heat the Acala Farms Curry Spice Cottonseed Oil  over medium-high and saute the onion and garlic until the onion is wilted and light brown, about 8 minutes. Stir in the pumpkin, stock, ginger, lemongrass paste, brown sugar, and allspice. Cover and bring to a boil, then reduce heat and simmer for 20 minutes.
      2. Transfer the soup to a blender and puree until completely smooth. Return to the pot, stir in coconut milk, chives, salt, and pepper, and simmer. Ladle into bowls and serve with a dollop of heavy cream and a generous spoonful Acala Farms Curry Spice oil drizzled over the soup.

    • Curry Spice Meatballs with Tzatziki Sauce
    • Curry Spice Meatballs with Tzatziki Sauce

      Curry Meatballs with tzatzikiINGREDIENTS:

      METHOD:
      • In a large bowl, mix turkey, 2 tsp ginger, Acala Farms Fresh Cilantro Oil and salt until just combined. Be careful not to overmix as this will lead to tough meatballs
      • Make 16 1-1.5 inch meatballs, set aside
      • To make curry, Warm Acala Farms Curry Spice Oil until nearly smoking. Add mustard seeds and cover to avoid popping
      • Once spluttering subsides, add shallots, Acala Farms Fresh Roasted Garlic Oil and 1 tbsp ginger. Cook until golden brown
      • Add coriander and cayenne pepper, stir until even
      • Add tomatoes and cook five minutes or until tender
      • Add coconut milk, 1/2 cup water and 1/2 tsp salt before bringing to a boil
      • Reduce to a simmer and add meatballs
      • Simmer meatballs until cooked through, about 15-20 minutes
      • To finish, add lime juice and toss until mixed well
      • Serve over rice and top with this tzatziki sauce recipe

    • Butternut and Andouille Sausage Bake
    • Butternut and Andouille Sausage Bake

      INGIMG_0051 (1)REDIENTS:

      • 1 butternut squash peeled, seeded and cubed
      • 1/3 yellow onion, chopped
      • 3/4 cup seasoned breadcrumbs
      • Fresh thyme and sage, to taste
      • Salt and pepper, to taste
      • 8 oz crumbled blue cheese
      • salt and pepper to taste
      • 2 andouille sausages, chopped into bite size pieces
      • 1/4 cup Acala Farms Curry Spice Cottonseed Oil
      METHOD:
      • Preheat oven to 425 degrees F
      • Toss squash, onion, breadcrumbs, thyme, sage and blue cheese in a bowl with Acala Farms Curry Spice Cottonseed Oil
      • Place mixture in a baking pan and place in oven
      • Lightly sauté the chopped sausage before adding to the mixture already baking in the oven
      • Bake for 35 to 40 minutes, until squash is tender
      • remove from oven, and lightly top with crumbled blue cheese

    • Curry Sweet Corn Soup
    • Curry Sweet Corn Soup

      INGREDIENTS

      METHOD Strip corn kernels from their cobs. Chop cauliflower into small florets and dice onion. Add all ingredients to a slow cooker and cook on medium-to-high for 4 - 6 hours, until cauliflower is tender. Once cooked, pour all ingredients into a blender and mix on high until vegetables are pureed creating a smooth consistency. Add salt and pepper to taste.

    • Curry Spice Aioli
    • Curry Spice Aioli

      INGREDIENTS

      METHOD Place all ingredients in a bowl, then use an electric mixer on low speed for 1-2 minutes, until evenly distributed and well blended. Use as a dip for sweet potato fries, a sauce for chicken sandwiches, or anything else to which you'd like to add some delicious Indian-inspired flavor.

  • Fried Shallot
    • Creamy Shrimp Alfredo Bake
    • Creamy Shrimp Alfredo Bake

      shrimpalfredoINGREDIENTS:

      • 12 oz penne noodles (1 1/2 boxes)
      • 2 cups heavy whipping cream
      • 2 tbsp salted butter
      • 1 cup parmesan cheese, shredded
      • 1 cup gruyere cheese, shredded
      • 1 lb cooked shrimp, peeled
      • 2 tbsp Acala Farms Fried Shallot Cottonseed Oil
      • 1/4 cup dry white cooking wine
      • Salt and pepper to taste
      METHOD:
      • Preheat oven to 425
      • Start a pot of water boiling and add noodles, remove from heat while slightly undercooked
      • In a saucepan, bring melt butter and add heavy whipping cream until just boiling
      • Reduce heat and add cheese, one cup at a time, stirring constantly until melted
      • Keep on heat, stirring constantly until slightly thickened
      • In a large skillet, toss shrimp in Fried Shallot Oil until coated
      • Add white wine and saute until heated through
      • Drain noodles and place in a 13 x 9 baking pan
      • Add shrimp and alfredo sauce, toss until evenly distributed
      • Sprinkle pepper and parmesan cheese on top
      • Place in oven and bake for 8-10 minutes, or until cheese starts to bubble

    • Bacon Baked Mac and Cheese
    • Bacon Baked Mac and Cheese

      macncheeseINGREDIENTS:

      • 2 tbsp Acala Farms Fried Shallot Oil
      • 1 tsp Acala Farms Fresh Roasted Garlic Oil
      • 1/2 cup bacon, chopped
      • 2 tbsp flour
      • 4 cups heavy cream
      • 1 tsp thyme
      • 1/2 cup shredded cheddar cheese
      • 1/2 cup shredded swiss cheese
      • 1 cup shredded gruyere cheese
      • 1 lb macaroni noodles
      • 1 head broccoli, cut into florets
      • 1/2 cup bread crumbs
      • salt and pepper to taste
      METHOD
      • preheat oven to 350 degrees F
      • bring pot of water to boil and cook macaroni noodles, less than usual as they will be baked as well
      • cook chopped bacon in Acala Farms Fresh Roasted Garlic Oil in a large pan
      • turn off heat and whisk in flour for 1 minute
      • whisk in heavy cream and thyme until reduced by a third
      • stir in cheeses until melted and thickened
      • stir in Acala Farms Fried Shallot Oil
      • season with salt and pepper to taste
      • in a 9x13 casserole dish, mix together noodles, cheese sauce and broccoli florets
      • top mac and cheese with breadcrumbs
      • bake 20 to 25 minutes, until browned and bubbling

    • Best-ever hummus
    • Best-ever hummus

      Quick and easy, this tasty and good-for-you hummus recipe will leave everyone begging for more. To make with other flavors, simply swap your favorite Acala Farms Flavor-infused Cottonseed Oil for the one listed here. Try them all. Serve with crackers and veggies for a great, healthy, anytime snack.

      INGREDIENTS

      1 12-oz can garbanzo beans (Chickpeas), drained 1/3 cup water 3 Tbsp. Acala Farms Fried Shallot Cottonseed Oil Kosher salt to taste

      METHOD

      Place all ingredients into the bowl of a food processor, cover and blend until creamy smooth. Garnish with crisp red pepper slices and serve.  

    • Warm cucumbers with spring herbs
    • Warm cucumbers with spring herbs

      Adapted from the Tasting Table Test Kitchen

      INGREDIENTS

      1 small shallot, very finely chopped 1 tablespoon plus 1 teaspoon rice vinegar 2 tablespoons Acala Farms Fried Shallot Cottonseed Oil 2 medium cucumbers, peeled and sliced on a bias into ¼-inch rounds ½ teaspoon kosher salt 2 tablespoons finely chopped, tender fresh herbs (any combination of basil, chervil, chives, dill, mint, parsley ortarragon) ½ teaspoon flaky salt

      DIRECTIONS

      1. To a small bowl, add the shallot and rice vinegar. Set aside. 2. In a large skillet set over medium heat, add the Acala Farms Fried Shallot Cottonseed Oil . Once the oil is hot and bubbling in the pan, add the cucumbers and cook, stirring occasionally, until the cucumbers turn pale green and are warmed through and tender, taking care to not let the cucumbers brown, 3 to 5 minutes. Turn off the heat and season the cucumbers with the kosher salt. 3. Transfer the cucumbers to a medium bowl and pour the shallot-vinegar mixture over the top. Add the herbs, gently stir, then sprinkle the flaky salt over the top. Serve immediately (the longer the cucumbers sit, the softer they become).  

    • Multi-color salad
    • Multi-color salad

      FullSizeRenderINGREDIENTS 6 cups chopped romaine hearts 2 cups sliced red cabbage 2 crisp apples, diced 1 large pear, sliced 1 mango peeled and diced 3/4 cup walnut halves, toasted 1/4 cup red wine vinegar 2 tsp honey 1/4 cup Acala Farms Fried Shallot Cottonseed Oil 1/2 tsp salt 1/4 tsp black pepper 1/2 cup crumbled blue cheese METHOD In a bowl toss romaine, cabbage, apples, pear, mango and walnuts.  In a second bowl, whisk Acala Farms Fried Shallot Cottonseed Oil, vinegar, honey, salt and pepper. Pour over salad and toss. Sprinkle with blue cheese.

    • Creamy Potato Salad
    • Creamy Potato Salad

      INGREDIENTS

      6 lbs. New red potatoes, boiled in salt water & cut into 1-inch cubes 2 cups mayonnaise 4 ounces cream cheese 6 hard-cooked eggs, sliced or diced 1 cup red bell peppers, diced 1 cup celery diced 2 Tbsp. red wine vinegar 2 Tbsp.  Acala Farms Fried Shallot Cottonseed Oil 2 tsp. sugar (or more taste) 2 tsp. dry mustard 1 tsp. celery seed 1 tsp. salt 1tsp. paprika

      METHOD

      Set aside boiled and diced potatoes in a large bowl. In a separate bowl combine all other ingredients except paprika and hard-cooked eggs. Mix and fold into potatoes, then garnish with hard=cooked egg slices or dices and sprinkle paprika over all.  

    • Linguine and Mushrooms
    • Linguine and Mushrooms

      fried shallot w pasta sunnyINGREDIENTS

      • 8 ounces dried linguine
      • 1 1/2 tablespoons Acala Farms Fried Shallot Cottonseed Oil
      • 16 ounces assorted mushrooms, such as white, baby portobello (cremini) and/or stemmed oyster mushrooms, thinly sliced
      • Salt
      • Freshly ground black pepper
      • Generous 1/3 cup low-fat sour cream
      • 2 teaspoons Dijon-style mustard
      • 2 tablespoons finely chopped parsley
      • 2 tablespoons finely chopped dill

      METHOD

      Bring a large pot of water to a boil over high heat. Prepare the pasta according to the package directions. Meanwhile, heat the Acala Farms Fried Shallot Cottonseed Oil  in large nonstick saute pan or skillet over medum-high heat. Add the mushrooms and season with salt and pepper to taste, stirring to coat in the oil. Cook, stirring every minute or so, for 8 to 10 minutes, so the mushrooms' moisture evaporates. Once they start to brown, remove pan from heat. Stir in the sour cream and mustard, parsley and dill. Taste, and adjust the seasoning as needed. Drain the pasta, reserving 1/2 cup of the cooking water. Use tongs to toss the linguine in the mushroom mixture, adding the cooking water as needed to keep the dish moist. Serve immediately. Makes 4 servings.

    • Roasted Carrot Puree
    • Roasted Carrot Puree

      This is a fantastic addition to any meal that includes wild game, roast pork or roast beef. We also love them with Thanksgiving dinner. INGREDIENTS 2 pounds carrots (we love the baby -sized carrots) 3 Tbsp. Acala Farms Fried Shallot Cottonseed Oil Freshly ground black pepper 1/2 Cup milk 1-1/2 Tbsp. butter cut into small pieces METHOD Preheat oven to 350 degrees. If using whole carrots, peel and trim then cut into thirds. Put carrots into a shallow roasting pan and toss with 1-1/2 T of Acala Farms Fried Shallot Cottonseed Oil and salt and pepper. Cover and seal the roasting pan with aluminum foil. Roast for 30 minutes. Uncover and roast for 30 more minutes or until all of the oil has been absorbed and the carrots are tender when pierced with a fork. Put carrots, milk, butter and remaining Acala Farms Fried Shallot Cottonseed Oil into a food processor and process until smooth. Season to taste with more salt and pepper. Serves 6

    • Seared Filet Mignon with Shallot Oil
    • Seared Filet Mignon with Shallot Oil

      INGREDIENTS 2 Tbsp. black peppercorns 1 tsp. salt 4 filet mignon steaks 3 Tbsp. Acala Farms Fried Shallot Cottonseed Oil 2 shallots minced (optional) 2 Tbsp. cognac crumbled bleu cheese (optional) METHOD Using a mallet, rolling pin or mortar and pestle, crush the black pepper and combine with salt. Coat the filets with the mixture. Place a large cast iron or heavy duty skillet over high heat until a drop of water sizzles on it. Add half of the Acala Farms Fried Shallot Cottonseed Oil, allow it to get very hot and add the steaks. Cook over a high flame for 2-1/2 to 3 minutes for rare, 3 minutes for medium rare. Flip the steaks, drizzle remaining Fried Shallot oil over them and cook for another 2-1/2 to 3 minutes for rare or 3 minutes for medium rare. They should be nicely seared on both sides. When the second side is finished, leave the steaks in the pan over high heat, pour the cognac over them and simmer on high for one minute. Remove the steaks to a heated serving platter, scatter raw shallots and crumbled bleu cheese on top and pour remaining liquid from the pan over all. Serves 4 Adapted from a recipe by Katherine Kinsolving and Leslie Brenner, Essential Flavors.

    • Cereal Snack Mix
    • Cereal Snack Mix

      The addition of your favorite Acala Farms Cottonseed Oil is a new twist on a favorite snack. * Fresh Roasted Garlic, Smoky Chipotle, Jalapeno-Lime or any of the Acala Farms Flavor-infused oils may be used. Choose your favorite, then share the flavor and share the fun. INGREDIENTS 3 cups Corn squares cereal 3 cups Rice squares cereal 3 cups Wheat squares cereal 1 cup peanuts 1 cup bite-size pretzels 4 T butter or margarine 2 T Acala Farms Fresh Roasted Garlic Cottonseed Oil* 2 T Worcestershire sauce 1 1/2 tsp seasoned salt  METHOD Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in oil and seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.    

  • Pure Cottonseed Oil
    • Becky’s Best Gumbo
    • Becky’s Best Gumbo

      INGREDIENTS:

      • 5 large boneless, skinless chicken breast halves
      • salt and pepper
      • 1/4 Acala Farms PURE Cottonseed Oil
      • 1 lb smoked sausage, cut into 1/4 inch slices
      • 1/2 cup flour
      • 2 tbsp butter
      • 1 large onion, chopped
      • 3 tsp Acala Farms Fresh Roasted Garlic Cottonseed Oil
      • 1 green bell pepper, seeded and chopped
      • 3 stalks celery, chopped
      • 1/4 cup Worcestershire sauce
      • 4 cups hot water
      • 3 beef, 2 chicken bullion cubes
      • 2 cans (12 oz) stewed tomatoes with juice
      • 2 cups frozen sliced okra
      • 4 green onions, sliced, white and green parts
      • 1/2 lb small shrimp, peeled, deveined and cooked
      METHOD Season the chicken with salt and pepper. Heat the PURE Oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tbsp of butter and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool. Return the Dutch oven to low heat and add the Fresh Roasted Garlic Oil, green pepper and celery. Cook for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Shred the chicken then add it with the sausage to the Dutch oven. Bring to a boil then reduce the heat, cover and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for one hour. Just before serving add green onions and shrimp. If preferred, pour over rice and enjoy.

    • Pumpkin Honey Mustard Vinaigrette
    • Pumpkin Honey Mustard Vinaigrette

      A pumpkin honey mustard vinaigrette is what brings all the flavors together in this roquefort pear salad from Carlos Leo and our friends at Spoonabilities. pumpkin-honey-mustard-vinaigrette-on-roquefort-pear-salad INGREDIENTS

      • 1 head Boston Lettuce torn into bite-size pieces
      • 1 Anjou pears - peeled, cored and chopped
      • 3 ounces Roquefort cheese, crumbled
      • 1 avocado - peeled, pitted, and diced
      • ½ cup thinly sliced green onions
      • ½ cup pecans
      Vinaigrette METHOD
      1. In a skillet toast the pecans, until the pecan fragrance comes out. set aside.
      2. In a mason jar, add the Pumpkin Honey Mustard, red wine vinegar, Roasted Garlic & Pure Cottonseed Oil, salt and pepper. Shake several times until is all blended and emulsifies. Set aside
      3. In a serving bowl, place in layers the lettuce, pears, blue cheese, avocado, and green onion.
      4. Pour salad dressing over the greens. Sprinkle on some chopped pecans.
       

    • Lemon Ginger Bundt Cake
    • Lemon Ginger Bundt Cake

      lemongingercakeINGREDIENTS:

      • 1 cup Acala Farms PURE Cottonseed Oil
      • 3 cups flour
      • 2 tbsp finely grated lemon zest
      • 2/3 cup fresh squeezed lemon juice (about 2-3 lemons)
      • 1/3 cup minced crystallized ginger
      • 1 tsp baking soda
      • 1 tsp salt
      • 2 1/2 cups sugar
      • 6 large eggs
      • 1 cup sour cream
      • 1 cup powdered sugar
      • Extra lemon zest and minced ginger to top cake
      METHOD:
      • Preheat oven to 350 degrees. Butter and flour a standard sized bundt pan
      • In a medium bowl, mix together flour, lemon zest, ginger, baking soda and salt
      • Using an electric mixer, beat PURE oil and sugar until evenly mixed in a large bowl, about 4 minutes
      • Add eggs one at a time, beating well after each egg. Add 1/3 cup lemon juice
      • Alternately add flour mixture and sour cream, mixing on low
      • Pour batter into prepared bundt pan, using a spatula to level the top
      • Bake for 55 minutes, or until a toothpick come out clean
      • Let cake cool for 30 minutes
      • To make glaze, mix 1/3 cup lemon juice with 1 cup of powdered sugar
      • Drizzle over top of cake and sprinkle with remaining lemon zest and minced ginger

    • Traditional Polish Packzi
    • Traditional Polish Packzi

      packziINGREDIENTS:

      • 12 egg yolks
      • 1 tsp salt
      • 2 packages active dry yeast
      • 1/4 cup warm water
      • 1/3 Acala Farms PURE Cottonseed Oil
      • 1/2 cup sugar
      • 4 1/2 cups flour
      • 4 tbsp dark rum
      • 1 cup whipping cream
      • 1 1/2 cups thick jam
      • Acala Farms PURE Cottonseed Oil for frying
      • Cake frosting bag with narrow tip to inject jam
      • Cinnamon and sugar or powdered sugar to coat the outside of the donuts
      METHOD:
      • Beat egg yolks on high, about 7 minutes until thick
      • Soften yeast in warm water in a large bowl
      • Mix sugar with oil, until evenly distributed. Beat into softened yeast
      • Stir 1/4 of flour into yeast mixture. Add rum and half of cream
      • Add another 1/4 of flour and remaining cream
      • Mix in 1/2 of the remaining flour
      • Add eggs and mix 2 minutes
      • Gradually add the rest of the flour and mix until dough blisters
      • Cover bowl with plastic and set in a warm place to rise until doubled in size. Punch down then allow to double in size again
      • Roll out dough on a floured surface until about 3/4" thick. Cut out 3" rounds of dough
      • Fry donuts in hot oil until golden brown on each side
      • Remove from oil and toss in cinnamon sugar or powdered sugar
      • Using piping bag, squeeze jam into donuts until well filled

    • Pomegranate-Glazed Steak
    • Pomegranate-Glazed Steak

      pomegranatesteakINGREDIENTS:

      • 4, 1/2 lb sirloin steaks
      • Coarsely ground peppercorn
      • 1 1/2 tsp chopped rosemary
      • 2 1/2 tsp Acala Farms PURE Cottonseed Oil
      • 1 1/2 cups pomegranate juice
      • 6 tsp packed brown sugar
      • 3 tsp balsamic vinegar
      METHOD:
      • Generously rub steak with ground peppercorn and rosemary. Place steaks in a large ziploc bag
      • Add 1/2 pomegranate juice and 2 tsp balsamic vinegar to bag with steaks. Allow to marinade for an hour
      • Heat PURE oil in a large skillet on medium-high heat
      • Add steaks, cook desired amount, about 5 minutes per side for medium rare
      • Transfer steaks to plate, pour steak juices from skillet into a saucepan
      • Add remaining pomegranate juice, balsamic vinegar and brown sugar to saucepan
      • Boil until reduced to 1/2 a cup of glaze
      • Season to taste with salt
      • Drizzle steaks generously with glaze

    • Grandma’s Vanilla Ball Cookies
    • Grandma’s Vanilla Ball Cookies

      INGREDIENTS:

      • 1 cup sugar
      • 1/2 cup brown sugar
      • 1 cup Acala Farms PURE Cottonseed Oil
      • 1 egg
      • 1 tsp vanilla
      • 2 cups flour
      • 2 tsp cream of tartar
      • 2 tsp baking soda
      • 1 tsp salt
      METHOD:
      • Preheat oven to 350 degrees
      • In a large bowl, mix sugar, brown sugar, PURE oil, egg and vanilla
      • In a separate bowl, mix flour, cream of tartar, baking soda and salt. Add to sugar mixture
      • Roll dough into 1" balls, dip in sugar
      • Bake on cookie sheet for 8-10 minutes, checking towards the end to ensure cookies don't get too brown

    • Banana Bread
    • Banana Bread

      1609760_762800597137358_8911782056430425666_nINGREDIENTS:

      • 2 eggs
      • 1/2 cup Acala Farms PURE Cottonseed Oil
      • 1 tbsp vanilla
      • 1 cup sugar
      • 1 cup mashed, ripe bananas (about 2)
      • 2 cups flour
      • 1/2 tsp salt
      • 1 1/2 tsp baking soda
      • 1 1/2 tsp baking powder
      • 3/4 cup buttermilk
      METHOD:
      • Heat oven to 325 degrees.
      • In a bowl, beat eggs to blend. add oil, vanilla, sugar and bananas, mix well
      • In another bowl, stir together flour, salt, baking soda and baking powder
      • Add dry ingredients to banana mixture
      • Stir to moisten lightly, then add buttermilk
      • Pour batter into a greased 5 x 9 pan
      • Bake for 60-75 minutes, cool in pan for 10 minutes before inverting and removing loaf. Tastes best if left to sit a day

    • Red Velvet Dark Chocolate Cake Bites
    • Red Velvet Dark Chocolate Cake Bites

      cakebitesINGREDIENTS: Note: 1 red velvet cake makes ~80 cake balls. Cut recipe in half if you need less

      METHOD:
      • Bake 1 red velvet cake and mix 2 batches of cream cheese frosting
      • Allow to cool, then crumble into a large bowl
      • With hands, mix cake and frosting together until evenly distributed
      • Ball batter into 1-2 inch diameter balls, place on plates
      • Freeze for half an hour
      • While batter is freezing, make chocolate sauce to coat balls
      • In a saucepan, melt chocolate, heavy whipping cream and Pure Cottonseed Oil
      • Once cake balls have frozen, dip in chocolate until coated
      • Place balls on plate and freeze for another half hour
      Recipe can be easily modified for white chocolate, or topped with coconut, sprinkles, etc.

    • Red Velvet Cupcakes with Cream Cheese Frosting
    • Red Velvet Cupcakes with Cream Cheese Frosting

      redvelvetCUPCAKE INGREDIENTS:

      • 2 1/2 cups flour
      • 2 tbsp unsweetened cocoa powder
      • 1 tsp salt
      • 1 1/2 cups sugar
      • 1 1/2 cups Acala Farms Pure Cottonseed Oil
      • 2 large eggs
      • 3/4 tsp red food coloring
      • 2 tsp vanilla extract
      • 1 cup buttermilk
      • 1 1/2 tsp baking soda
      • 2 tsp distilled white vinegar
      FROSTING INGREDIENTS:
      • 1 stick (1/2 cup) butter, softened
      • 1 block (1 cup) cream cheese, softened
      • 2 tsp vanilla extract
      • Powdered sugar to taste, around 1 1/2 cups
      METHOD:
      • Preheat oven to 350 and line standard muffin tin with paper liners
      • Mix together flour, cocoa powder and salt
      • In a large bowl, with an electric mixer, whisk together sugar and oil until well combined
      • Add eggs one at a time until combined, mix in vanilla and food coloring
      • Reduce beater to low and add flour mixer in 3 stages, alternating with 2 additions of buttermilk
      • Stir together baking soda and vinegar (it will bubble)
      • Add mixture to the batter and mix on medium speed for 10 seconds
      • Pour batter into lined tins until 3/4 full
      • Bake for 20 minutes, until a toothpick inserted into the middle comes out clean
      • Cool completely before removing cupcakes
      FROSTING METHOD:
      • In a bowl, beat together butter, cream cheese and vanilla until evenly distributed
      • Mix in powdered sugar to taste
      • Once cupcakes have cooled, top cupcakes

    • Yummy Rum Cake with Glaze
    • Yummy Rum Cake with Glaze

      INGREDIENTS:

      • 1 package yellow cake mixrumcake
      • 1 small instant pudding mix
      • 4 eggs
      • 1/2 cup cold water
      • 1/2 cup Acala Farms PURE Cottonseed Oil
      • 1/2 cup Meyers dark rum
      • 1/4 lb butter
      • 1/4 cup water
      • 1 cup sugar
      • 1/2 cup rum
      METHOD:
      • Preheat oven to 375 degrees
      • Grease and flour a bundt pan
      • In a bowl, combine cake mix, pudding mix, 1/2 cup water, eggs, oil and 1/2 cup rum
      • Once well mixed, pour into bundt pan and bake for 35 minutes
      • To make glaze, melt butter in sauce pan and mix with 1/4 cup water and sugar
      • once well mixed, add 1/2 cup rum to glaze
      • Using a basting brush, brush a thin layer of glaze on the base of the cake before inverting and removing from pan
      • Brush a layer of glaze over the entire cake
      • Allow to harden, then brush another
      • continue applying layers of glaze until used up

    • Sweet Potato Pound Cake
    • Sweet Potato Pound Cake

      sweetpotatocakeINGREDIENTS:

      • 1 cup Acala Farms PURE Cottonseed Oil
      • 2 cups sugar
      • 2 cups cooked and mashed sweet potatoes
      • 1 tsp vanilla extract
      • 4 eggs
      • 3 cups flour
      • 2 tsp ground cinnamon
      • 2 tsp baking powder
      • 1/2 tsp baking soda
      • 1/2 tsp nutmeg
      • 1/4 tsp salt
      • 1 cup powdered sugar
      • 3 tbsp orange juice
      • 2 tbsp grated orange zest
      METHOD: Preheat oven to 350. Grease and flour a 10 inch tube pan. Mix flour, baking powder, cinnamon, baking soda, nutmeg and salt. In a separate bowl, mix together PURE cottonseed oil, sugar, sweet potatoes and vanilla. Beat until well blended, then add eggs, one at a time. Add potato mixture to flour mixture until well blended. Pour batter into tube pan and bake for 1 hour, 20 minutes. Let cool for 20 minutes, before removing from pan. To make glaze, mix powdered sugar with orange juice and drizzle on top of cake. Sprinkle orange zest on top of cake.

    • Caesar Salad Dressing
    • Caesar Salad Dressing

      Adapted from the Tasting Table Test Kitchen

      INGREDIENTS

      1 large hard-boiled egg 1/4 cup fresh lemon juice 1/2 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce 5 anchovy fillets (optional, but strongly encouraged) 1/4 teaspoon Kosher salt plus extra if needed 1/2 cup, less 1 Tablespoon, Acala Farms Pure Cottonseed Oil 1 Tablespoon Acala Farms Fresh Roasted Garlic Cottonseed Oil 2 Romaine lettuce hearts, leaves separated 3 cups croutons Wedge of hard cheese, like Parmesan or Romano, for shaving

      METHOD

      For the dressing: In a blender, pour leomon juice, mustard, Worcestershire sauce, anchovies, Fresh Roasted Garlic Cottonseed Oil, 1/4 teaspoon salt, pepper and the peeled hard-boiled egg. Blend until smooth, about 30 seconds. Drizzle the Pure Cottonseed Oil into the mixture a little at a time. Add more salt if needed. For the salad: Place the lettuce leaves on a large platter, top with croutons and drizzle with dressing. Shave the hard cheese over the salad and serve.  

    • Asian Beef with Snow Peas
    • Asian Beef with Snow Peas

      INGREDIENTS

      3 Tblsp. soy sauce 2 Tblsp. rice wine 1Tblsp. brown sugar 1/2 tsp. corn starch 1 Tblsp. Acala Farms Pure Cottonseed Oil + 1/2 tsp. Acala Farms Fresh Roasted Garlic Cottonseed Oil 1 Tblsp. fresh ginger root 1 pound beef round steak cut into strips 8 ounces snow peas

      METHOD

      In a small bowl combine the soy sauce, rice wine, brown sugar and corn starch. Set aside. Heat combined oils in wok or skillet over medium heat. Stir-fry ginger in oil for 30 seconds. Add the steak and stir-fry until evenly browned. Add the snow peas and story-fry for an additional 3 minutes. Add the soy sauce mixture; bring to a boil, stirring constantly. Lower heat and simmer until sauce thickens, about 1 minute. Serve over rice or noodles.

    • Chicken Peanut Stir-Fry
    • Chicken Peanut Stir-Fry

      INGREDIENTS 1 cup basmati rice 3 tsp. soy sauce 1 Tbsp. plus 2 teaspoons corn starch 1 Tbsp. plus 1 teaspoon rice vinegar (not seasoned) 1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes 2 tsp. packed brown sugar 2 Tbsp. Acala Farms Pure Cottonseed Oil 1 2-inch piece ginger, peeled & thinly sliced 1 bunch scallions whites roughly chopped, greens thinly sliced 1 Tbsp. Acala Farms Jalapeno-lime Cottonseed Oil 1 small head NAPA cabbage, cored & cut into 2-inch pieces 1/4 cup roasted salted peanuts   METHOD 1. Cook the rise as directed. Meanwhile, whisk 2 tsp. soy sauce and 1 tablespoon each of corn starch and rice vinegar in a bowl; add chicken and toss to coat. Whisk the brown sugar, 1/3 cup water and the remaining 2 teaspoons cornstarch and 1 teaspoon each soy sauce and rice vinegar in a small bowl. 2. Heat 1 tsp. Acala Farms Pure Cottonseed Oil in a large nonstick skillet over high heat. Add the chicken and stir-fry until golden brown, 2-3 minutes. Remove with slotted spoon and place in a bowl. 3. Wipe out the skillet, return to high heat add 1Tbsp. Acala Farms  Jalapeno-lime Cottonseed Oil. When oil bubbles, add the ginger and scallion whites; stir-fry 45 seconds. Add the cabbage and stir-fry until crisp-tender, 3-5 minutes. Stir the brown sugar mixture and add to the pan along with the chicken; stir0fry until the sauce is thick and the chicken is cooked through, 1-2 minutes. Stir in the scallion greens and peanuts. Serve with rice.    

    • Smoky Chipotle Beer-Cheese Soup
    • Smoky Chipotle Beer-Cheese Soup

      INGREDIENTS For croutons: Sourdough bread cut into 1/2" pieces 1/4 cup Acala Farms Pure Cottonseed Oil For soup: 14/ cup  Apple smoked bacon, diced 1/2 cut yellow onion, diced 1/2 cup green pepper, diced 5 Tbsp. butter 6 Tbsp. flour 4 cups chicken stock 11 oz. light beer 1 cup heavy cream 1 bay leaf 1/2 tsp. dry mustard 6 oz. cheddar cheese, grated 1/4 cup  parmesan cheese, ground 1 Tbsp. Acala Farms Smoky Chipotle Cottonseed Oil Salt and pepper to taste  

      Method
      1 Make Croutons: Toss cubed sourdough with Acala Farms Pure Cottonseed Oil.Spread on a cookie sheet and bake in a 350°F oven for 12-15 minutes, or until golden brown. Reserve.
      2 Combine beer, chicken stock and heavy cream in a large sauce pot and bring to a simmer. Turn off and reserve.
      3 Add butter to the pot and melt. Add bacon, onion and green pepper and sauté until bacon is cooked and onion and pepper are tender. Add flour and dry mustard. Stir to form a paste. Add beer, stock, cream mixture about a cup at a time, stirring to a smooth consistency each time before adding more. Season with salt and pepper, add bay leaf. Simmer over low heat for 5 minutes.
      4 Whisk in Cheddar and Parmesan cheeses until melted. Simmer over low heat for an additional 30 minutes. Finish by drizzling with Acala Farms Smoky Chipotle Cottonseed Oil and garnish with sourdough croutons.
       

    • Vegetable Lasagna
    • Vegetable Lasagna

      Thanks to Karen Nikitopoulos from the Georgia Cotton Commission for this recipe 9” x 13” baking pan -  Preheat oven to 350 ̊ INGREDIENTS

      • 1 regular eggplant, cut into 1/4 “ slices
      • 2 portabella  mushrooms, cut into ¼” slices
      • 1 large green bell pepper, cored and cut into 1” wide slices
      • 1 or 2 large russet potato, peeled and cut into ¼” slices
      • ¼ to ½ cup of Acala Farms Pure Cottonseed Oil  with 1 or 2 drops of Acala Farms Hot Habanero Cottonseed Oil mixed in.  Add a drop at a time more and mix to suit your taste, if you like more heat.  Just remember, the heat will increase a little after cooking and sitting overnight.
      • 16 ounce container of ricotta cheese
      • 2 or more cups of fresh mozzarella cheese (fresh cut up for layering) or shredded mozzarella
      • About 32 ounces of store bought or homemade pasta/marinara sauce (with or without meat)
      METHOD
      1. Sautee over medium heat, the sliced vegetables in a large skillet using the oil until browned.  Set aside on absorbent toweling until all vegetables are browned.  Alternatively, brush a baking sheet with the oil…brush each side of the vegetable slices and brown under the broiler on each side.  Careful not to burn.
      2. Lightly oil the9” x 13” baking pan.
      3. Spread a thin layer of sauce on the bottom.
      4. Spread a layer of potatoes and top with another layer of sauce.
      5. Top with spoonsful of ricotta and mozzarella. Lightly season with salt and fresh ground pepper (optional).
      6. Layer all of the other vegetables and repeat the process until all the ingredients are used.
      7. End with a layer of the sauce and cheeses.
      8. Bake uncovered for about 30 - 40 minutes or until top is bubbling.
      NOTES: You can use any vegetables you like or add to the ones listed above.  If fresh spinach is used, don’t brown it first.  Wash it and spin the water out.  Other vegetables you can use instead of the ones above or in addition are artichoke hearts, squashes, slices of onions, leeks…just whatever you like.  Ground meat or sausage can also be used.  No cook lasagna noodles may be used in place of the potatoes.  The possibilities are endless.  

    • The Best Carrot Cake
    • The Best Carrot Cake

      Acala Farms Pure Cottonseed Oil makes this cake moist and irresistible.  May be served with a sprinkling of sifted powdered sugar, as an alternate to a glaze or embellished frosting.

      Yield: 8 servings

      INGREDIENTS
      • 2 cups sugar
      • 1/2 cup Acala Farms Pure Cottonseed Oil
      • 1-1/2 cups white flour
      • 1-1/2 cups whole wheat flour
      • 2-1/2 teaspoons baking soda
      • 3 teaspoons cinnamon
      • 1/4 teaspoon salt
      • 2-1/4 cups shredded carrots
      • 2 teaspoons vanilla
      • 1 can mandarin oranges (11 ounces)
      • 5 egg whites
      METHOD Preheat oven to 350 degrees. Combine all cake ingredients. Beat 2 minutes on high speed. Pour mix into a lightly oiled 9" x 13" pan. Bake 45 to 55 minutes or until done. Cool. Frosting is optional.

    • Butternut Squash for Dinner
    • Butternut Squash for Dinner

      Showcase the color and flavor of fall's harvest with this easy yet deeply satisifying vegetarian (and vegan) meal. Use brown rice (versus white) for a heartier dish.

      Yield: 6 servings

      Preparation Time: 25 minutes

      Start to Finish Time: 45 minutes

      INGREDIENTS
      • 1 small butternut squash, peeled, deseeded, and diced into 1/2-inch pieces
      • 1 small onion, thinly sliced
      • 3 tablespoons Acala Farms Pure Cottonseed Oil
      • 1/2 teaspoon ground cumin
      • 1/2 teaspoon ground ginger
      • 2 teaspoons curry powder
      • 1 bay leaf
      • 1 cup chicken or vegetable stock
      • 3 cups cooked rice
      • 1/3 cup raisins
      • 1/3 cup toasted pistachios or pinenuts
      • 1 orange, peeled and roughly chopped
      • Garnish: 1 tablespoon chopped scallions or chives
       METHOD In a large saucepan over medium-high heat, saute butternut squash and onion in Acala Farms Pure Cottonseed Oil until slightly softened, about 8 to 10 minutes. Add spices and bay leaf, stir well, and cook about 2 minutes longer, stirring ingredients a few times (spices will become very fragrant). Add stock and bring to a boil. Lower heat to simmer, cover pan, and cook 8 to 10 minutes. Remove bay leaf, fold in rice, raisins, pistachios, and orange pieces. Cook 1 to 2 minutes to heat rice. Transfer to a serving dish and garnish with chopped scallions or chives.  

    • Grilled Peach-glazed Chicken
    • Grilled Peach-glazed Chicken

      Spicy Peach Glaze

      Preheat the grill. Combine Spicy Peach Glaze ingredients in a medium bowl and season with salt and pepper to taste. Reserve 1/2 cup. Brush the chicken with olive oil and season with salt and pepper to taste. Place skin-side down and cook for 6 to 7 minutes, until golden brown. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and continue cooking an additional 4 to 5 minutes. Place peach halves, cut side down on the grill and grill for 2 minutes. Turn over and brush with the reserved 1/2 cup of peach glaze, grill for 3 to 4 more minutes until peaches are soft.

    • Grilled Pork Kabobs
    • Grilled Pork Kabobs

      Fire up the barbecue for kabobs -- a welcome change from the ubiquitous burgers and hot dogs. Serve with a green salad.

      Yield: 6 to 8 servings

      INGREDIENTS
      • 1/4 cup wine vinegar
      • 3/4 cup Acala Farms Pure Cottonseed Oil
      • 4 tablespoons lemon juice
      • 1 tablespoon Worcestershire sauce
      • 1 tablespoon dried oregano
      • 1 teaspoon dried thyme
      • 1-2 teaspoons Acala Farms Fresh Roasted Garlic Cottonseed Oil
      • 1 teaspoon to 1 tablespoon red pepper flakes, to taste
      • 1 teaspoon salt
      • 2 pounds boneless pork loin, cut into 1-inch cubes
      • 6 to 8 thick slices Italian bread
      METHOD Mix vinegar, oil, lemon juice, Worcestershire sauce, oils and spices for marinade. Pour marinade over pork cubes, place in sealable plastic bag, and refrigerate 4 to 24 hours, turning bag occasionally. Remove meat from marinade and thread onto skewers. Grill over hot coals, basting with reserved marinade, for about 4 minutes on each side. Serve by pulling meat off skewers onto slices of bread.

    • Satay Chicken
    • Satay Chicken

      Skewered chicken flavored with peanuts and spices -- this unusual dish is exotic enough to thrill the grownups, but mild enough for kids -- perfect for a family cookout or a small outdoor party. Serve these with skewers of grilled vegetables -- Vidalia onions, mushrooms, zucchini, and red bell peppers. Delicious!

      Yield: 6 to 8 servings

      INGREDIENTS
      • 3 pounds boneless, skinless chicken breasts, cut into cubes for skewers
      • 1/4 cup soy sauce
      • 1/4 cup orange juice
      • 2 tablespoons Acala Farms Pure Cottonseed Oil
      • 1/2 teaspoon red pepper flakes, crushed
      • 1 garlic clove, minced
      • 1/4 cup peanut butter
      • 2 tablespoons minced onion
      • 1 teaspoon ground coriander
      • 1 teaspoon ground turmeric
      • 1/2 teaspoon ground ginger
      • 1-2 teaspoons Acala Farms Fresh Cilantro Cottonseed Oil
      METHOD Place the chicken in a large shallow bowl or baking dish. Combine the remaining ingredients and pour over the chicken. Marinate overnight in the refrigerator, turning a few times. Prepare a fire in a grill or preheat the broiler. Thread the chicken onto skewers. Grill or broil the chicken for 5 to 7 minutes on each side. Serve hot.

    • Chipotle Grilled Chicken Breast with Blueberry-Peach Salsa
    • Chipotle Grilled Chicken Breast with Blueberry-Peach Salsa

      INGREDIENTS

      Marinated chicken
      1/4 cup Acala Farms Pure Cottonseed Oil
      1/4 cup Blueberries, fresh
      3 Tbsp. Blueberry juice
      2T Acala Farms Smoky Chipotle Cottonseed Oil
      1T Acala Farms Fresh Roasted Garlic Cottonseed Oil
      1 Tbsp. Oregano, minced
      2 Tbsp. Lime juice
      Kosher salt
      8 Chicken breast, skinless
      Blueberry salsa
      1 Cup Blueberries, fresh
      1/2 Cup Peaches, fresh or frozen, diced
      2 Tbsp. Acala Farms Pure Cottonseed Oil oil
      2 Tbsp. Lime juice
      1 Tbsp. Shallot, minced
      1 Tbsp. Acala Farms Jalapeño-Lime Cottonseed Oil
      1/2 tsp. Kosher salt
      1/4 tsp. Cayenne pepper

      METHOD

      1. For the marinade: Combine the pure cottonseed oil, smoky chipotle cottonseed oil, blueberries, juice, fresh roasted garlic cottonseed oil, and oregano in a blender; purée until smooth. Add the lime juice and salt and pour into a Ziploc bag; add the chicken breasts and rub to coat. Seal and marinate, refrigerated, for at least 60 minutes.
      2. For the salsa: While the chicken is marinating, combine the ingredients for the salsa and mix to combine; season to taste. Let sit for at least 30 minutes to combine the flavors. The salsa can be made up to a day ahead of time.
      3. To finish the dish: Preheat the grill to medium and remove the chicken from the marinade. Pat off any excess and grill the chicken on both sides until cooked through, about 10 minutes. Let the chicken rest in a warm area before slicing.
      4. Serve chicken sliced over a bed of rice pilaf and your favorite seasonal vegetable, garnished with the blueberry salsa.

  • Fresh Cilantro
    • Curry Spice Meatballs with Tzatziki Sauce
    • Curry Spice Meatballs with Tzatziki Sauce

      Curry Meatballs with tzatzikiINGREDIENTS:

      METHOD:
      • In a large bowl, mix turkey, 2 tsp ginger, Acala Farms Fresh Cilantro Oil and salt until just combined. Be careful not to overmix as this will lead to tough meatballs
      • Make 16 1-1.5 inch meatballs, set aside
      • To make curry, Warm Acala Farms Curry Spice Oil until nearly smoking. Add mustard seeds and cover to avoid popping
      • Once spluttering subsides, add shallots, Acala Farms Fresh Roasted Garlic Oil and 1 tbsp ginger. Cook until golden brown
      • Add coriander and cayenne pepper, stir until even
      • Add tomatoes and cook five minutes or until tender
      • Add coconut milk, 1/2 cup water and 1/2 tsp salt before bringing to a boil
      • Reduce to a simmer and add meatballs
      • Simmer meatballs until cooked through, about 15-20 minutes
      • To finish, add lime juice and toss until mixed well
      • Serve over rice and top with this tzatziki sauce recipe

    • Cilantro Seared Scallops with Pea Puree and Gremolata
    • Cilantro Seared Scallops with Pea Puree and Gremolata

      IMG_0766INGREDIENTS:

      METHOD:
      • Bring 4 cups of water to a boil, add peas and cook until tender. Drain peas, saving 1 cup of liquid
      • Combine peas, cup of reserved liquid, Fresh Roasted Garlic and Fresh Cilantro oils, lemon juice and cayenne in a blender. Puree until smooth.
      • To prepare gremolata, combine chopped cilantro, zest, salt and pepper in a small bowl
      • Toss scallops in Fresh Cilantro oil, salt and pepper. Sear in a pan until brown on both sides and just cooked through, about 4 minutes.
      • Spoon puree onto plates, top with scallops and sprinkle with gremolata

    • Sweet Potato Rounds with Black Bean Salsa
    • Sweet Potato Rounds with Black Bean Salsa

      taterroundsINGREDIENTS

      METHOD
      • Preheat oven to 350
      • In a large bowl, toss sweet potato rounds in salt, pepper and Chili Cumin Oil until evenly coated
      • Grease a baking sheet and place rounds on tray
      • Bake for 25-30 minutes, flipping potatoes over halfway through
      • While potatoes are baking, mix beans with salsa and Fresh Cilantro Oil
      • Remove potatoes from oven and spoon bean mixture on top of each round, about one tbsp, but varies by round sized
      • Top with shredded cheese and place back in oven for 3-5 minutes, until cheese starts to melt
      • Serve warm

    • Guacamole Deviled Eggs
    • Guacamole Deviled Eggs

      guaceggsINGREDIENTS:

      METHOD:
      • Hard boil and peel eggs
      • Peel and pit avocado, mash in a small bowl
      • Cut eggs lengthwise and add 4 yolks to avocado, toss remaining 2 yolks
      • Set aside egg halves
      • Add salt, pepper, onion Jalapeno-Lime and Cilantro oils. Mix until evenly distributed
      • Fold tomatoes into avocado mixture
      • Spoon guacamole into egg halves, about 1 tbsp per half

    • Great Guacamole
    • Great Guacamole

      INGREDIENTS:guac

      METHOD:  

    • Fish Tacos with Mango Salsa
    • Fish Tacos with Mango Salsa

      INGREDIENTS:fishtacos

      • 1 mango, diced
      • 1 avocado, diced
      • 2 roma tomatoes, diced
      • 1/2 red onion, diced
      • 1 can black beans, rinsed and drained
      • 1 1/2 cups frozen corn
      • 1 lime, juiced
      • Acala Farms Jalapeno-Lime Oil
      • Acala Farms Fresh Cilantro Oil
      • 2 lbs catfish fillets
      • 1 pack small soft shell tacos
      • sour cream, for tacos
      • shredded cheese, for tacos
        METHOD:
      • Preheat oven to 400 F
      • brush catfish fillets with Acala Farms Jalapeno-Lime  Oil
      • Bake in oven until cooked through, about 15 minutes
      • While fillets are cooking, toss corn with Acala Farms Fresh Cilantro Oil in a fry pan until cooked through
      • In a large bowl, mix mangos, avocados, tomatoes, onions, beans, corn, lime juice, and 2 tsp Acala Farms Jalapeno-Lime Oil to make salsa
      • Remove fish from oven, cut into bite size pieces
      • Make tacos to taste with catfish, salsa, cheese, and sour cream
       

    • Jalapeño Lime Burgers with Cilantro Avocado Aioli
    • Jalapeño Lime Burgers with Cilantro Avocado Aioli

      INGREDIENTS10506841_710194715731280_8927447295210017827_o

      METHOD In a bowl, beat egg until well mixed an a light yellow color. Add soy sauce and Acala Farms Jalapeno Lime Cottonseed Oil  along with salt and pepper, mix well. Add ground beef to bowl and mix with marinade. Cover and let sit while making Cilantro Avocado Aioli. Once well marinaded, form  ground beef into 4, 1/4 lb patties and grill. Remove, add toppings as preferred, including Cilantro Avocado Aioli, and enjoy!  

    • Cilantro Avocado Aioli
    • Cilantro Avocado Aioli

        INGREDIENTS

      METHOD In a medium sized bowl, beat eggs until mixed and a light yellow color. Add juice of lemon and mix well. In a separate bowl, mash avocado until smooth and any large pieces are gone. Add to egg mixture. Using a beater, mix on low-medium for 30 seconds, until all ingredients are evenly distributed. Then mix on high for 30 seconds to a minute, or until mixture starts to thicken. Add salt and pepper to taste.  

    • Salmon Salpicon
    • Salmon Salpicon

      Recipe from Marriott Executive Chef Donald Hoffman as featured at the Cotton Research and Promotion Program Press Event

      2013 Beltwide Cotton Conferences  San Antonio, Texas

      INGREDIENTS

      8 oz. Fresh Salmon seared and cooked through 140 degrees center 1 tablespoon Magi sauce . small diced red onion 1 each small diced tomatillo 1 teaspoon Acala Farms Jalapeño-lime Cottonseed Oil 1 teaspoon Acala Farms Fresh Cilantro Cottonseed Oil

      METHOD

      Break up cooked salmon and combine all ingredients. Scoop a teaspoon of the mix and place on a bread crostini.

    • Lemongrass Mango Louisiana Shrimp With Vermicelli Rice Noodles
    • Lemongrass Mango Louisiana Shrimp With Vermicelli Rice Noodles

       INGREDIENTS

      METHOD

      1. Heat medium sauté pan over medium-high heat. Add peanut oil, shallots, ginger, Acala Farms Fresh Roasted Garlic Cottonseed Oil, Acala Farms Jalapeno-Lime Cottonseed Oil and lemongrass stalk. Cook until fragrant, about 30 seconds. Add carrot julienne and Louisiana Shrimp and sauté an additional minute. Add coconut milk, curry paste, lime juice and diced mango. Cook for 2-3 more minutes. Remove lemongrass stalk.
      2. Add rice noodles, basil, Acala Farms Fresh Cilantro Cottonseed Oil and mint to pan and toss. Cook for an additional 2-3 minutes.
      3. Serve in bowls, dividing shrimp, noodles and broth evenly.

    • Ginger Chimichurri
    • Ginger Chimichurri

      This is a wonderful marinade for fish, chicken or pork, especially when grilling. It also makes a lovely sandwich spread. INGREDIENTS 1 small shallot, chopped 1/2 cup olive oil 1/4 cup packed parsley 1 Tbsp. Acala Farms Fresh Cilantro Cottonseed Oil 1 Tbsp. ginger root 1/4 cup rice vinegar Salt to taste METHOD Puree all ingredients in a blender until smooth. Use as marinade, sandwich spread or sauce for grilled salmon or whitefish.

    • Cilantro Cole Slaw
    • Cilantro Cole Slaw

      INGREDIENTS 1/2-head  green cabbage, sliced and chopped 3/4 cup  shredded carrots 3/4 cup raisins 1/2 cup pine nuts 1T Acala Farms Fresh Cilantro Cottonseed Oil 1 1/2 cup mayonnaise 1T sugar METHOD In a medium-sized bowl combine chopped cabbage, carrots, raisins and pine nuts. Set aside. In a separate bowl combine mayonnaise and cottonseed oil and mix, then slowly add sugar as you continue to mix. Add more Fresh Cilantro oil to taste. Stir mayonnaise mixture into the dry ingredients, mix well and serve. Makes 4-6 servings

    • Satay Chicken
    • Satay Chicken

      Skewered chicken flavored with peanuts and spices -- this unusual dish is exotic enough to thrill the grownups, but mild enough for kids -- perfect for a family cookout or a small outdoor party. Serve these with skewers of grilled vegetables -- Vidalia onions, mushrooms, zucchini, and red bell peppers. Delicious!

      Yield: 6 to 8 servings

      INGREDIENTS
      • 3 pounds boneless, skinless chicken breasts, cut into cubes for skewers
      • 1/4 cup soy sauce
      • 1/4 cup orange juice
      • 2 tablespoons Acala Farms Pure Cottonseed Oil
      • 1/2 teaspoon red pepper flakes, crushed
      • 1 garlic clove, minced
      • 1/4 cup peanut butter
      • 2 tablespoons minced onion
      • 1 teaspoon ground coriander
      • 1 teaspoon ground turmeric
      • 1/2 teaspoon ground ginger
      • 1-2 teaspoons Acala Farms Fresh Cilantro Cottonseed Oil
      METHOD Place the chicken in a large shallow bowl or baking dish. Combine the remaining ingredients and pour over the chicken. Marinate overnight in the refrigerator, turning a few times. Prepare a fire in a grill or preheat the broiler. Thread the chicken onto skewers. Grill or broil the chicken for 5 to 7 minutes on each side. Serve hot.

    • Avocado & Black Bean Crostini
    • Avocado & Black Bean Crostini

      INGREDIENTS: 1 Baguette, sliced 1/4-inch thick (about 20 slices) • 1 Small Vidalia onion, finely diced • 1-2 medium tomatos, finely chopped • 1  15-oz can black beans • 1 tsp Acala Farms Fresh Cilantro Cottonseed Oil • 1 tsp white wine vinegar • Salt and freshly ground black pepper, to taste • 2 Avocados, diced • 2 Tbsp lime juice • 1 tsp Acala Farms Fresh Roasted Garlic Cottonseed Oil • 1/4 tsp chili powder • 1/8 tsp ground cumin • 4 oz crumbled feta cheese DIRECTIONS: Preheat oven to 400F, then lay baguette slices flat on a cookie sheet and toast in the oven until golden brown (5-7 minutes). Cook the onions, tomatoes, black beans and vinegar over medium heat until all is softened. Season with salt and pepper. Remove the pan from heat and allow to cool to room temperature. Combine avocados, lime juice, oils, chili powder and cumin. Season with salt and pepper. To assemble: on each crostini place a heaping spoonful of the black bean mixture followed by a heaping teaspoon of the avocado mixture. Garnish with crumbled cheese and serve.    

    • Kohlrabi, edamame & garbanzo salad
    • Kohlrabi, edamame & garbanzo salad

      1 medium/large kohlrabi, peeled and diced 1   15-oz can garbanzo beans (chick peas), drained 1   12-oz package frozen, shelled edamame 2 Tbsp Acala Farms Fresh Cilantro cottonseed oil 2 tsp kosher salt or sea salt Directions: In a microwave-safe dish, add frozen edamame and 1/3-cup water, cover and microwave on high for 2 minutes. Let stand 2 minutes and drain. Meanwhile, combine diced kohlrabi, and garbanzo beans in a bowl, add drained edamame and oil. Mix well then sprinkle salt throughout and mix again. Serve at room temperature or slightly chilled. Can be made 1 day ahead and refrigerated to more intensely blend flavors. Serves 4-6 people.

  • Hot Habanero
    • Bacon Beer Cheese Dip
    • Bacon Beer Cheese Dip

      INGREDIENTS:baconcheesedip

      • 6 strips of bacon
      • 3 tbsp flour
      • 1 bottle amber beer
      • 2 tsp dijon mustard
      • 4 oz cream cheese
      • 4 cups shredded sharp cheddar cheese
      • 3 tsp Acala Farms Hot Habanero Cottonseed Oil
      • salt and pepper to taste
      METHOD:
      • In a large frying pan, cook bacon to liking. Remove and set aside, tearing into bits once cooled. Leave bacon grease in pan
      • Whisk in flour for 1 minute
      • Slowly add beer until simmering and thickened, then add mustard
      • Reduce heat to low, then add cream cheese
      • Once cream cheese is evenly mixed, add shredded cheese one cup at a time until all melted
      • stir in salt, pepper, Hot Habanero Oil and 3/4 of bacon
      • garnish with remaining bacon bits, serve immediately
       

    • Watermelon Salad with Pecorino Cheese & Hot Habanero
    • Watermelon Salad with Pecorino Cheese & Hot Habanero

      Recipe from Marriott Executive Chef Donald Hoffman as featured at the Cotton Research and Promotion Program Press Event

      2013 Beltwide Cotton Conferences  San Antonio, Texas

        Cut seedless watermelon into small wedge Shave Pecorino Cheese 1 small mint leaf for garnish Drops to taste – Acala Farms Hot Habanero Cottonseed Oil

    • Louisiana Crawfish Bisque
    • Louisiana Crawfish Bisque

      INGREDIENTS

      • Reserved crawfish shells
      • 1-2 Tbsp. Acala Farms Fresh Roasted Garlic Cottonseed Oil
      • 1 cup Onions, large dice
      • 3/4 cup Celery, large dice
      • 1/2 cup Green peppers, large dice
      • 3/4 cup Tomatoes, large dice
      • 1 ea Bay leaf
      • 3 ea Thyme, fresh, whole sprigs
      • 2 tsp Black peppercorn, whole
      • 3 lb Louisiana Crawfish Tails, raw, peeled, shells reserved for stock
      • 4 qt Crawfish stock*
      • 1 cup White wine
      • 1 1/4 lb Butter, unsalted
      • 5 cups Flour
      • 3 cups Onions, small dice
      • 2 cups Celery, small dice
      • 1 cup Green bell peppers, small dice
      • 1 cup Red bell peppers, small dice
      • 1 qt Tomato puree, canned
      • 5 cups Heavy cream, divided
      • 2 tsp Paprika
      • 1/2 tsp Cayenne
      • 2 tsp Acala Farms Hot Habanero Cottonseed Oil
      • 6 sprigs Thyme, fresh
      • 4 ea Bay leaves
      • 2 cups Green onions, chopped
      • 1 cup Parsley, chopped
      • Salt, to taste
      • Pepper, to taste
      • 6 cups White rice, cooked

      METHOD

      1. To make crawfish stock, place crawfish shells in large stock pot and cover with water. Add Acala Farms Fresh Roasted Garlic Cottonseed Oil, onions, celery, green peppers, tomatoes, bay leaves, thyme and peppercorns. Bring to simmer and cook for 45 minutes. Strain and cool until ready to use. Can be made 1 day in advance.
      2. Bring Louisiana Crawfish stock and white wine to a boil in a large sauce pot. Remove from heat and reserve.
      3. Melt butter in large pot over medium heat. Add flour and stir constantly over heat until roux becomes light brown. Add onions, celery, green and red bell peppers and garlic. Cook for 5-6 minutes, until vegetables are tender. Add tomato puree and stir to combine.
      4. Add crawfish stock 1 quart at a time, whisking until soup is completely smooth before adding next quart of stock. Once all stock has been added, add heavy cream, paprika, cayenne, Acala Farms Hot Habanero Cottonseed Oil, fresh thyme and bay leaves. Cover, lower heat to low and simmer for 30 minutes, stirring occasionally.
      5. Add crawfish tails, green onions and parsley to soup. Cook additional 5 minutes. Season to taste with salt and pepper and remove bay leaves.
      6. Ladle soup into appetizer or entrée bowls and place large spoonful of white rice in middle of each.

    • Vegetable Lasagna
    • Vegetable Lasagna

      Thanks to Karen Nikitopoulos from the Georgia Cotton Commission for this recipe 9” x 13” baking pan -  Preheat oven to 350 ̊ INGREDIENTS

      • 1 regular eggplant, cut into 1/4 “ slices
      • 2 portabella  mushrooms, cut into ¼” slices
      • 1 large green bell pepper, cored and cut into 1” wide slices
      • 1 or 2 large russet potato, peeled and cut into ¼” slices
      • ¼ to ½ cup of Acala Farms Pure Cottonseed Oil  with 1 or 2 drops of Acala Farms Hot Habanero Cottonseed Oil mixed in.  Add a drop at a time more and mix to suit your taste, if you like more heat.  Just remember, the heat will increase a little after cooking and sitting overnight.
      • 16 ounce container of ricotta cheese
      • 2 or more cups of fresh mozzarella cheese (fresh cut up for layering) or shredded mozzarella
      • About 32 ounces of store bought or homemade pasta/marinara sauce (with or without meat)
      METHOD
      1. Sautee over medium heat, the sliced vegetables in a large skillet using the oil until browned.  Set aside on absorbent toweling until all vegetables are browned.  Alternatively, brush a baking sheet with the oil…brush each side of the vegetable slices and brown under the broiler on each side.  Careful not to burn.
      2. Lightly oil the9” x 13” baking pan.
      3. Spread a thin layer of sauce on the bottom.
      4. Spread a layer of potatoes and top with another layer of sauce.
      5. Top with spoonsful of ricotta and mozzarella. Lightly season with salt and fresh ground pepper (optional).
      6. Layer all of the other vegetables and repeat the process until all the ingredients are used.
      7. End with a layer of the sauce and cheeses.
      8. Bake uncovered for about 30 - 40 minutes or until top is bubbling.
      NOTES: You can use any vegetables you like or add to the ones listed above.  If fresh spinach is used, don’t brown it first.  Wash it and spin the water out.  Other vegetables you can use instead of the ones above or in addition are artichoke hearts, squashes, slices of onions, leeks…just whatever you like.  Ground meat or sausage can also be used.  No cook lasagna noodles may be used in place of the potatoes.  The possibilities are endless.  

  • Jalapeno-Lime
    • Guacamole Deviled Eggs
    • Guacamole Deviled Eggs

      guaceggsINGREDIENTS:

      METHOD:
      • Hard boil and peel eggs
      • Peel and pit avocado, mash in a small bowl
      • Cut eggs lengthwise and add 4 yolks to avocado, toss remaining 2 yolks
      • Set aside egg halves
      • Add salt, pepper, onion Jalapeno-Lime and Cilantro oils. Mix until evenly distributed
      • Fold tomatoes into avocado mixture
      • Spoon guacamole into egg halves, about 1 tbsp per half

    • Great Guacamole
    • Great Guacamole

      INGREDIENTS:guac

      METHOD:  

    • Fish Tacos with Mango Salsa
    • Fish Tacos with Mango Salsa

      INGREDIENTS:fishtacos

      • 1 mango, diced
      • 1 avocado, diced
      • 2 roma tomatoes, diced
      • 1/2 red onion, diced
      • 1 can black beans, rinsed and drained
      • 1 1/2 cups frozen corn
      • 1 lime, juiced
      • Acala Farms Jalapeno-Lime Oil
      • Acala Farms Fresh Cilantro Oil
      • 2 lbs catfish fillets
      • 1 pack small soft shell tacos
      • sour cream, for tacos
      • shredded cheese, for tacos
        METHOD:
      • Preheat oven to 400 F
      • brush catfish fillets with Acala Farms Jalapeno-Lime  Oil
      • Bake in oven until cooked through, about 15 minutes
      • While fillets are cooking, toss corn with Acala Farms Fresh Cilantro Oil in a fry pan until cooked through
      • In a large bowl, mix mangos, avocados, tomatoes, onions, beans, corn, lime juice, and 2 tsp Acala Farms Jalapeno-Lime Oil to make salsa
      • Remove fish from oven, cut into bite size pieces
      • Make tacos to taste with catfish, salsa, cheese, and sour cream
       

    • Jalapeño Lime Burgers with Cilantro Avocado Aioli
    • Jalapeño Lime Burgers with Cilantro Avocado Aioli

      INGREDIENTS10506841_710194715731280_8927447295210017827_o

      METHOD In a bowl, beat egg until well mixed an a light yellow color. Add soy sauce and Acala Farms Jalapeno Lime Cottonseed Oil  along with salt and pepper, mix well. Add ground beef to bowl and mix with marinade. Cover and let sit while making Cilantro Avocado Aioli. Once well marinaded, form  ground beef into 4, 1/4 lb patties and grill. Remove, add toppings as preferred, including Cilantro Avocado Aioli, and enjoy!  

    • Best-ever hummus
    • Best-ever hummus

      Quick and easy, this tasty and good-for-you hummus recipe will leave everyone begging for more. To make with other flavors, simply swap your favorite Acala Farms Flavor-infused Cottonseed Oil for the one listed here. Try them all. Serve with crackers and veggies for a great, healthy, anytime snack.

      INGREDIENTS

      1 12-oz can garbanzo beans (Chickpeas), drained 1/3 cup water 3 Tbsp. Acala Farms Fried Shallot Cottonseed Oil Kosher salt to taste

      METHOD

      Place all ingredients into the bowl of a food processor, cover and blend until creamy smooth. Garnish with crisp red pepper slices and serve.  

    • Classic Eggs Benedict
    • Classic Eggs Benedict

      INGREDIENTS Hollandaise Sauce 2 large egg yolks 1Tbsp. water 1/2 tsp. salt 1/2 cup (1 stick) unsalted butter, melted 1Tbsp. Fresh lemon juice 1/2 tsp. Acala Farms Jalapeño-Lime Cottonseed Oil METHOD Whisk egg yolks with water and salt in a medium-size glass or stainless steel bowl. Place bowl over (but not in) a large saucepan of simmering water and whisk until warm. Slowly add warm butter, one tablespoon at a time, whisking constantly until butter is incorporated. Continue whisking until all butter is incorporated and sauce is thickened. whisk in lemon juice and Acala Farms Jalapeño-lime Cottonseed Oil and serve immediately. Makes about 1 cup. Eggs Benedict  8 slices Canadian Bacon 2 tsp. white vinegar 8 large eggs 4 English muffins 2 Tbsp. butter METHOD Prepare Hollandaise sauce. Cook Canadian bacon in a non-stick skillet over medium-high heat until lightly browned, about 1 minute per side. Set aside. Fill non-stick skillet with water, about 3/4 full; add vinegar. Bring to a boil, reduce heat to low. Break eggs, one at a time into a saucer; slide each egg into simmering water, until eggs become  opaque and yolks lose their shine. Repeat with remaining eggs. Remove eggs with a slotted spoon. Keep eggs on a paper towel-lined plate until you are ready to assemble. While eggs are cooking, split and toast the English muffins. Once toasted, butter lightly. To assemble, place two English muffin halves on a plate. Top each half with a slice of Canadian bacon and a poached egg. Pour Hollandaise over the top and serve immediately.  

    • Salmon Salpicon
    • Salmon Salpicon

      Recipe from Marriott Executive Chef Donald Hoffman as featured at the Cotton Research and Promotion Program Press Event

      2013 Beltwide Cotton Conferences  San Antonio, Texas

      INGREDIENTS

      8 oz. Fresh Salmon seared and cooked through 140 degrees center 1 tablespoon Magi sauce . small diced red onion 1 each small diced tomatillo 1 teaspoon Acala Farms Jalapeño-lime Cottonseed Oil 1 teaspoon Acala Farms Fresh Cilantro Cottonseed Oil

      METHOD

      Break up cooked salmon and combine all ingredients. Scoop a teaspoon of the mix and place on a bread crostini.

    • Cereal Snack Mix
    • Cereal Snack Mix

      The addition of your favorite Acala Farms Cottonseed Oil is a new twist on a favorite snack. * Fresh Roasted Garlic, Smoky Chipotle, Jalapeno-Lime or any of the Acala Farms Flavor-infused oils may be used. Choose your favorite, then share the flavor and share the fun. INGREDIENTS 3 cups Corn squares cereal 3 cups Rice squares cereal 3 cups Wheat squares cereal 1 cup peanuts 1 cup bite-size pretzels 4 T butter or margarine 2 T Acala Farms Fresh Roasted Garlic Cottonseed Oil* 2 T Worcestershire sauce 1 1/2 tsp seasoned salt  METHOD Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in oil and seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.    

    • Chicken Peanut Stir-Fry
    • Chicken Peanut Stir-Fry

      INGREDIENTS 1 cup basmati rice 3 tsp. soy sauce 1 Tbsp. plus 2 teaspoons corn starch 1 Tbsp. plus 1 teaspoon rice vinegar (not seasoned) 1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes 2 tsp. packed brown sugar 2 Tbsp. Acala Farms Pure Cottonseed Oil 1 2-inch piece ginger, peeled & thinly sliced 1 bunch scallions whites roughly chopped, greens thinly sliced 1 Tbsp. Acala Farms Jalapeno-lime Cottonseed Oil 1 small head NAPA cabbage, cored & cut into 2-inch pieces 1/4 cup roasted salted peanuts   METHOD 1. Cook the rise as directed. Meanwhile, whisk 2 tsp. soy sauce and 1 tablespoon each of corn starch and rice vinegar in a bowl; add chicken and toss to coat. Whisk the brown sugar, 1/3 cup water and the remaining 2 teaspoons cornstarch and 1 teaspoon each soy sauce and rice vinegar in a small bowl. 2. Heat 1 tsp. Acala Farms Pure Cottonseed Oil in a large nonstick skillet over high heat. Add the chicken and stir-fry until golden brown, 2-3 minutes. Remove with slotted spoon and place in a bowl. 3. Wipe out the skillet, return to high heat add 1Tbsp. Acala Farms  Jalapeno-lime Cottonseed Oil. When oil bubbles, add the ginger and scallion whites; stir-fry 45 seconds. Add the cabbage and stir-fry until crisp-tender, 3-5 minutes. Stir the brown sugar mixture and add to the pan along with the chicken; stir0fry until the sauce is thick and the chicken is cooked through, 1-2 minutes. Stir in the scallion greens and peanuts. Serve with rice.    

    • Lemongrass Mango Louisiana Shrimp With Vermicelli Rice Noodles
    • Lemongrass Mango Louisiana Shrimp With Vermicelli Rice Noodles

       INGREDIENTS

      METHOD

      1. Heat medium sauté pan over medium-high heat. Add peanut oil, shallots, ginger, Acala Farms Fresh Roasted Garlic Cottonseed Oil, Acala Farms Jalapeno-Lime Cottonseed Oil and lemongrass stalk. Cook until fragrant, about 30 seconds. Add carrot julienne and Louisiana Shrimp and sauté an additional minute. Add coconut milk, curry paste, lime juice and diced mango. Cook for 2-3 more minutes. Remove lemongrass stalk.
      2. Add rice noodles, basil, Acala Farms Fresh Cilantro Cottonseed Oil and mint to pan and toss. Cook for an additional 2-3 minutes.
      3. Serve in bowls, dividing shrimp, noodles and broth evenly.

    • Grilled Peach-glazed Chicken
    • Grilled Peach-glazed Chicken

      Spicy Peach Glaze

      Preheat the grill. Combine Spicy Peach Glaze ingredients in a medium bowl and season with salt and pepper to taste. Reserve 1/2 cup. Brush the chicken with olive oil and season with salt and pepper to taste. Place skin-side down and cook for 6 to 7 minutes, until golden brown. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and continue cooking an additional 4 to 5 minutes. Place peach halves, cut side down on the grill and grill for 2 minutes. Turn over and brush with the reserved 1/2 cup of peach glaze, grill for 3 to 4 more minutes until peaches are soft.

  • Smoky Chipotle
    • Slow cooker Chipotle BBQ Chicken Meatballs
    • Slow cooker Chipotle BBQ Chicken Meatballs

      INGREDIENTS: chixbbqmeatballs

      METHOD:
      • Set oven to broil
      • In a large bowl, combine the eggs, 1 tbsp Garlic Oil, bread crumbs, onion, salt, and pepper
      • Add ground chicken and mix until combined
      • Grease 2 cookie sheets with remaining Garlic Oil
      • Scoop about 2 tbsp of the chicken mixture to form meatballs and place on cookie sheets
      • Broil in oven for 8 minutes, rotation meatballs halfway through
      • Transfer meatballs to slow cooker
      • Add bottle of barbecue sauce, orange juice and Smokey Chipotle Oil
      • Gently toss meatballs in sauce until well distributed and coated
      • Cover and cook on low for 4 to 5 hours
      • Serve either directly from slow cooker or remove meatballs and serve with toothpicks on a platter

    • Chipotle Huevos Rancheros
    • Chipotle Huevos Rancheros

      Recipe courtesy of Shelby B. • DePere, Wisconsin INGREDIENTS 2 tablespoons plus 2 teaspoons Acala Farms Smoky Chipotle Cottonseed Oil 4 chicken sausages, diced 1/2 cup salsa, any variety 4 large eggs 1/2 cup cheddar jack cheese, shredded 1 Haas avocado, diced 4 6-inch corn tortillas, warmed METHOD Warm two teaspoons Acala Farms Smoky Chipotle Cottonseed Oil  in medium skillet, add salsa and simmer 1 minute. Add chicken sausages and simmer for another 5 minutes, until the sausages are heated through. Heat remaining oil in separate medium skillet. Fry the eggs over-easy, salt and pepper to taste. Layer fried eggs, salsa mixture, cheddar jack and avocados on warm tortillas and serve with fresh fruit.

    • Best-ever hummus
    • Best-ever hummus

      Quick and easy, this tasty and good-for-you hummus recipe will leave everyone begging for more. To make with other flavors, simply swap your favorite Acala Farms Flavor-infused Cottonseed Oil for the one listed here. Try them all. Serve with crackers and veggies for a great, healthy, anytime snack.

      INGREDIENTS

      1 12-oz can garbanzo beans (Chickpeas), drained 1/3 cup water 3 Tbsp. Acala Farms Fried Shallot Cottonseed Oil Kosher salt to taste

      METHOD

      Place all ingredients into the bowl of a food processor, cover and blend until creamy smooth. Garnish with crisp red pepper slices and serve.  

    • Sauteed Chicken Breast with Honey Chipotle BBQ Sauce
    • Sauteed Chicken Breast with Honey Chipotle BBQ Sauce

      Recipe from Marriott Executive Chef Donald Hoffman as featured at the Cotton Research and Promotion Program Press Event

      2013 Beltwide Cotton Conferences  San Antonio, Texas

      Chicken breast

      INGREDIENTS

      8 oz. chicken breast 1T Acala Farms Fresh Roasted Garlic Cottonseed Oil Salt and pepper to taste

      METHOD

      Heat 1 tablespoon of Acala Farms Garlic Cottonseed Oil in a sauce pan and sauté chicken breast on both sides until cooked 165 Degrees in the center Remove and slice. _________________________________________ Honey Chipotle BBQ Sauce

      INGREDIENTS

      1 cup of ketchup 1 teaspoon Acala Farms Smoky Chipotle Cottonseed Oil 1 tablespoon honey 1 teaspoon Worchester Sauce 1 teaspoon Molasses

      METHOD

      Mix all ingredients together and spoon over warm chicken breast in pan. Cook until heated through and serve.

    • Cereal Snack Mix
    • Cereal Snack Mix

      The addition of your favorite Acala Farms Cottonseed Oil is a new twist on a favorite snack. * Fresh Roasted Garlic, Smoky Chipotle, Jalapeno-Lime or any of the Acala Farms Flavor-infused oils may be used. Choose your favorite, then share the flavor and share the fun. INGREDIENTS 3 cups Corn squares cereal 3 cups Rice squares cereal 3 cups Wheat squares cereal 1 cup peanuts 1 cup bite-size pretzels 4 T butter or margarine 2 T Acala Farms Fresh Roasted Garlic Cottonseed Oil* 2 T Worcestershire sauce 1 1/2 tsp seasoned salt  METHOD Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in oil and seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.    

    • Kansas City-Style Barbeque Sauce
    • Kansas City-Style Barbeque Sauce

      INGREDIENTS

      2 cups orange juice 2 cups ketchup 1 cup brown sugar ⅔ cup cider vinegar ½ cup yellow mustard ⅓ cup Worcestershire sauce ¼ cup steak sauce ¼ cup lemon juice ¼ cup molasses 2 tablespoons chili powder 2 teaspoons Acala Farms Smoky Chipotle Cottonseed Oil 2 teaspoons onion powder 1 teaspoon orange zest 1/2 teaspoon Acala Farms Fresh Roasted Garlic Cottonseed Oil 1 teaspoon salt 1 teaspoon ground ground black pepper Yield:  1 ½ quarts  

      METHOD

      Place orange juice in small saucepan. Bring to simmer; cook over medium heat until  reduced to one-third of original volume. Add remaining ingredients and bring to simmer; remove from heat and cool. Serving Suggestion:  Serve with chicken, pork or beef. Baste meat with barbecue sauce during last 5 to 10 minutes of cooking; serve additional sauce on the side.
       

    • Chipotle Aioli
    • Chipotle Aioli

      INGREDIENTS 2  cups mayonnaise 1 Tbsp. Acala Farms Smoky Chipotle Cottonseed Oil 1/4 cup red wine vinegar 1 Tbsp. brown sugar 1Tbsp honey Salt and white pepper to taste METHOD In a bowl mix mayonnaise, Acala Farms Smoky Chipotle Cottonseed Oil, vinegar, sugar and honey. Beat on low speed for 1-2 minutes with hand mixer. Add salt & pepper to taste. Serve on sandwiches, as dip for vegetables or as sauce for baked fish or chicken.

    • Smoky Chipotle Beer-Cheese Soup
    • Smoky Chipotle Beer-Cheese Soup

      INGREDIENTS For croutons: Sourdough bread cut into 1/2" pieces 1/4 cup Acala Farms Pure Cottonseed Oil For soup: 14/ cup  Apple smoked bacon, diced 1/2 cut yellow onion, diced 1/2 cup green pepper, diced 5 Tbsp. butter 6 Tbsp. flour 4 cups chicken stock 11 oz. light beer 1 cup heavy cream 1 bay leaf 1/2 tsp. dry mustard 6 oz. cheddar cheese, grated 1/4 cup  parmesan cheese, ground 1 Tbsp. Acala Farms Smoky Chipotle Cottonseed Oil Salt and pepper to taste  

      Method
      1 Make Croutons: Toss cubed sourdough with Acala Farms Pure Cottonseed Oil.Spread on a cookie sheet and bake in a 350°F oven for 12-15 minutes, or until golden brown. Reserve.
      2 Combine beer, chicken stock and heavy cream in a large sauce pot and bring to a simmer. Turn off and reserve.
      3 Add butter to the pot and melt. Add bacon, onion and green pepper and sauté until bacon is cooked and onion and pepper are tender. Add flour and dry mustard. Stir to form a paste. Add beer, stock, cream mixture about a cup at a time, stirring to a smooth consistency each time before adding more. Season with salt and pepper, add bay leaf. Simmer over low heat for 5 minutes.
      4 Whisk in Cheddar and Parmesan cheeses until melted. Simmer over low heat for an additional 30 minutes. Finish by drizzling with Acala Farms Smoky Chipotle Cottonseed Oil and garnish with sourdough croutons.
       

    • Chipotle Grilled Chicken Breast with Blueberry-Peach Salsa
    • Chipotle Grilled Chicken Breast with Blueberry-Peach Salsa

      INGREDIENTS

      Marinated chicken
      1/4 cup Acala Farms Pure Cottonseed Oil
      1/4 cup Blueberries, fresh
      3 Tbsp. Blueberry juice
      2T Acala Farms Smoky Chipotle Cottonseed Oil
      1T Acala Farms Fresh Roasted Garlic Cottonseed Oil
      1 Tbsp. Oregano, minced
      2 Tbsp. Lime juice
      Kosher salt
      8 Chicken breast, skinless
      Blueberry salsa
      1 Cup Blueberries, fresh
      1/2 Cup Peaches, fresh or frozen, diced
      2 Tbsp. Acala Farms Pure Cottonseed Oil oil
      2 Tbsp. Lime juice
      1 Tbsp. Shallot, minced
      1 Tbsp. Acala Farms Jalapeño-Lime Cottonseed Oil
      1/2 tsp. Kosher salt
      1/4 tsp. Cayenne pepper

      METHOD

      1. For the marinade: Combine the pure cottonseed oil, smoky chipotle cottonseed oil, blueberries, juice, fresh roasted garlic cottonseed oil, and oregano in a blender; purée until smooth. Add the lime juice and salt and pour into a Ziploc bag; add the chicken breasts and rub to coat. Seal and marinate, refrigerated, for at least 60 minutes.
      2. For the salsa: While the chicken is marinating, combine the ingredients for the salsa and mix to combine; season to taste. Let sit for at least 30 minutes to combine the flavors. The salsa can be made up to a day ahead of time.
      3. To finish the dish: Preheat the grill to medium and remove the chicken from the marinade. Pat off any excess and grill the chicken on both sides until cooked through, about 10 minutes. Let the chicken rest in a warm area before slicing.
      4. Serve chicken sliced over a bed of rice pilaf and your favorite seasonal vegetable, garnished with the blueberry salsa.

    • Smoked Turkey & Grilled Corn Salad
    • Smoked Turkey & Grilled Corn Salad

      This wonderfully smoky summer salad makes a perfect lunch or light dinner. MAKE AHEAD: This salad can be made and refrigerated a day in advance. 6 servings (4-1/2 to 5 cups) INGREDIENTS: 3 ears corn, husks removed • 8 oz. smoked boneless, skinless chicken or turkey breast, cut into 3/4-inch long, 1/4-inch thick matchsticks. • 1/3 cup raisins, coarsely chopped • 1 medium carrot, grated or 1/2 cup grated carrots • 4 or 5 large scallions, white and light green parts, finely chopped (about 1/2 cup) • 3 Tbsp finely chopped fresh parsley • 2 Tbsp Apple cider vinegar • 1 Tbsp honey • 1 tsp dijon-style mustard • 2 Tbsp Acala Farms Smoky Chipotle cottonseed oil •Salt • Freshly ground black pepper DIRECTIONS Prepare the grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). Rinse the ears of corn and wrap individually, still damp, in aluminum foil. Transfer to the grill, cover and cook for 20 minutes, rotating the packets every 5-7 minutes until each ear is tender and lightly browned in some areas. Allow the corn to cool in the foil for 10 minutes then unwrap it. When the ears are cool enough to handle, cut the kernels from the cobs. Discard cobs and place kernels in a large bowl. Add the turkey, raisins, carrot, scallions and parsley. Whisk together the vinegar, honey, mustard and oil in a bowl until it forms an emulsified dressing. Season with salt & pepper to taste. Pour over the turkey mixture and toss. Taste, adjust seasonings as needed. Let the salad sit 15 minutes before serving or refrigerate until ready to serve.  

  • Fresh Roasted Garlic
    • Becky’s Best Gumbo
    • Becky’s Best Gumbo

      INGREDIENTS:

      • 5 large boneless, skinless chicken breast halves
      • salt and pepper
      • 1/4 Acala Farms PURE Cottonseed Oil
      • 1 lb smoked sausage, cut into 1/4 inch slices
      • 1/2 cup flour
      • 2 tbsp butter
      • 1 large onion, chopped
      • 3 tsp Acala Farms Fresh Roasted Garlic Cottonseed Oil
      • 1 green bell pepper, seeded and chopped
      • 3 stalks celery, chopped
      • 1/4 cup Worcestershire sauce
      • 4 cups hot water
      • 3 beef, 2 chicken bullion cubes
      • 2 cans (12 oz) stewed tomatoes with juice
      • 2 cups frozen sliced okra
      • 4 green onions, sliced, white and green parts
      • 1/2 lb small shrimp, peeled, deveined and cooked
      METHOD Season the chicken with salt and pepper. Heat the PURE Oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tbsp of butter and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool. Return the Dutch oven to low heat and add the Fresh Roasted Garlic Oil, green pepper and celery. Cook for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Shred the chicken then add it with the sausage to the Dutch oven. Bring to a boil then reduce the heat, cover and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for one hour. Just before serving add green onions and shrimp. If preferred, pour over rice and enjoy.

    • Pumpkin Honey Mustard Vinaigrette
    • Pumpkin Honey Mustard Vinaigrette

      A pumpkin honey mustard vinaigrette is what brings all the flavors together in this roquefort pear salad from Carlos Leo and our friends at Spoonabilities. pumpkin-honey-mustard-vinaigrette-on-roquefort-pear-salad INGREDIENTS

      • 1 head Boston Lettuce torn into bite-size pieces
      • 1 Anjou pears - peeled, cored and chopped
      • 3 ounces Roquefort cheese, crumbled
      • 1 avocado - peeled, pitted, and diced
      • ½ cup thinly sliced green onions
      • ½ cup pecans
      Vinaigrette METHOD
      1. In a skillet toast the pecans, until the pecan fragrance comes out. set aside.
      2. In a mason jar, add the Pumpkin Honey Mustard, red wine vinegar, Roasted Garlic & Pure Cottonseed Oil, salt and pepper. Shake several times until is all blended and emulsifies. Set aside
      3. In a serving bowl, place in layers the lettuce, pears, blue cheese, avocado, and green onion.
      4. Pour salad dressing over the greens. Sprinkle on some chopped pecans.
       

    • Creamy Coconut Curry Soup
    • Creamy Coconut Curry Soup

      Serve this rich and creamy Coconut Curry Soup with warm pumpernickel bread dipped with whipped honey butter for a truly wonderful and quick evening meal. Yield: 6 cups Prep Time: About 35 minutes Shelf Life: At least 5 days under refrigeration INGREDIENTS 1 ounce Acala Farms Curry Spice Cottonseed Oil 4 ounces diced yellow onion ½ ounce finely chopped garlic (substitute 1/2 teaspoon Acala Farms Fresh Roasted Garlic Cottonseed Oil if desired) 24 ounces fresh or canned pumpkin puree 16 ounces vegetable or chicken stock 1 ounce grated fresh ginger 1 ounce lemongrass paste ½ ounce firmly packed light brown sugar ¼ teaspoon ground allspice 12 ounces canned coconut milk 1.5 ounce finely chopped fresh chives

      METHOD

      1. In a large pot, heat the Acala Farms Curry Spice Cottonseed Oil  over medium-high and saute the onion and garlic until the onion is wilted and light brown, about 8 minutes. Stir in the pumpkin, stock, ginger, lemongrass paste, brown sugar, and allspice. Cover and bring to a boil, then reduce heat and simmer for 20 minutes.
      2. Transfer the soup to a blender and puree until completely smooth. Return to the pot, stir in coconut milk, chives, salt, and pepper, and simmer. Ladle into bowls and serve with a dollop of heavy cream and a generous spoonful Acala Farms Curry Spice oil drizzled over the soup.

    • Sweet Guajillo Pepper Kabobs
    • Sweet Guajillo Pepper Kabobs

      kabobsINGREDIENTS:

      • 2 zucchinis, cut in circles
      • 2 yellow squash, cut in circles
      • 2 red peppers, cut into bite-size pieces
      • 2 chicken breasts, cut into bite-size pieces
      • 1 red onion, chopped into bite-size pieces
      • 1 box baby portabella mushrooms (12-16 mushrooms)
      • 1 box cherry tomatoes
      • 3 tbsp Acala Farms Sweet Guajillo Pepper Oil
      • 1 tbsp Acala Farms Fresh Roasted Garlic Oil
      • Salt and pepper to taste
      • Wood skewers for kabobs
      METHOD:
      • Start grill, heating to a high, even temperature
      • Soak wooden skewers in water to prevent burning when placed on the grill
      • In a bowl, combine both oils, salt and pepper
      • Toss vegetables and chicken in oil
      • Place vegetables and several pieces of chicken on each skewer
      • Place skewers on grill
      • rotate each side, cooking evenly, about 3 minutes each side
      • Remove skewers from grill and slide the now cooked meat and vegetables

    • Creamy Garlic Alfredo Sauce
    • Creamy Garlic Alfredo Sauce

      INGREDIENTS

      • 1/2 cup (1 stick butter, salted)
      • 1 cup heavy whipping cream
      • 1 cup grated Parmesan cheese
      • 1/2 cup grated Romano cheese
      • 1/2 cup grated Asiago cheese
      • ground black pepper to taste
      • 1 tbsp Acala Farms Fresh Roasted Garlic Oil
      METHOD
      • In a saucepan, melt butter
      • Add heavy whipping cream and stir until mixed
      • Add cheese and Acala Farms Garlic Oil, mix until cheese is melted
      • Season with pepper to taste

    • Refreshing Tzatziki Sauce
    • Refreshing Tzatziki Sauce

      Curry Meatballs with tzatzikiINGREDIENTS:

      • 3 cups (24 oz) plain greek yogurt
      • 1 english cucumber, chopped
      • 1 tbsp Acala Farms Fresh Roasted Garlic Oil
      • 1 tsp lemon zest and juice from 1 lemon
      • 3-6 sprigs of mint finely chopped, depending on taste
      • 2-3 tbsp dry dill, depending on taste
      • salt to taste
      METHOD: In a bowl, combine yogurt, cucumber, Acala Farms Garlic Oil, zest and lemon juice. Add mint and dill until the desired amount of flavor is achieved. Finish with salt to taste.

    • Buttery Garlic Hot Wings
    • Buttery Garlic Hot Wings

      wingsINGREDIENTS:

      METHOD:
      • In a large bowl, mix 2 tbsp Fresh Roasted Garlic oil, cayenne pepper, mustard, black pepper and Chili Cumin oil. Reserve 2 tbsp of sauce
      • Rinse and dry chicken wings
      • Toss wings in sauce, place on tray and let sit for 2 hours
      • Preheat oven to 375. Arrange the wings on a rack, over a baking sheet and bake for 45 to 55 minutes, turning halfway through
      • Meanwhile, saute minced jalapeno in 2 tbsp of Fresh Roasted Garlic oil for 1 minutes
      • Add the reserve 2 tbsp of sauce and Sriracha, bring to a simmer
      • Add butter, vinegar and lime juice. Stir until melted
      • Remove wings from oven and toss wings in sauce, serve hot

    • Lemon Garlic Lamb Chops
    • Lemon Garlic Lamb Chops

      lambchopsINGREDIENTS:

      METHOD:
      • Preheat oven to 400
      • In a bowl, combine lemon juice, 1 tbsp Fresh Roasted Garlic Oil, rosemary, salt and pepper
      • Place chops in bowl, coating with mixture. Let sit for up to one hour
      • in a large frying pan, pour 1 tbsp Fresh Roasted Garlic Oil
      • Brown both sides of chops on medium to high heat, about 2 minutes per side
      • Place chops in baking tray and pour any leftover sauce from both bowl and fry pan over chops
      • Bake until medium rare, about 10-15 minutes
       

    • Cilantro Seared Scallops with Pea Puree and Gremolata
    • Cilantro Seared Scallops with Pea Puree and Gremolata

      IMG_0766INGREDIENTS:

      METHOD:
      • Bring 4 cups of water to a boil, add peas and cook until tender. Drain peas, saving 1 cup of liquid
      • Combine peas, cup of reserved liquid, Fresh Roasted Garlic and Fresh Cilantro oils, lemon juice and cayenne in a blender. Puree until smooth.
      • To prepare gremolata, combine chopped cilantro, zest, salt and pepper in a small bowl
      • Toss scallops in Fresh Cilantro oil, salt and pepper. Sear in a pan until brown on both sides and just cooked through, about 4 minutes.
      • Spoon puree onto plates, top with scallops and sprinkle with gremolata

    • Beer-Soaked Chili Cheese Fries
    • Beer-Soaked Chili Cheese Fries

      chilifriesINGREDIENTS Fries:

      Chili METHOD Fries:
      • Rinse and slice potatoes into strips for fries
      • Transfer to a larger bowl
      • Pour beer over fries, top with water and let soak for at least 4 hours, preferably overnight
      • Preheat oven to 425
      • In a large bowl, mix 1/4 cup Garlic and 1/4 cup Chili Cumin oils with salt
      • Drain potatoes and toss in oil until full coated
      • Arrange on baking trays (you will need at least 2) so that potatoes are not overlapping
      • Bake for 20-30 minutes, flipping potatoes halfway through until golden brown
      • Remove from oven, and place in 13x9 baking pan
      Chili:
      • In a large pot, pour 2 tbsp of Garlic Oil
      • Add beef and onions, cook until browned through (3-5 minutes) on medium/ high heat
      • Stir in tomatoes, beans, salsa, water and Chili Cumin Oil
      • Cook on high until boiling, then lower temperature and simmer 30 minutes, until most of the liquid has cooked off
      • Switch oven to broil
      • Pour chili mixture over fries, you may not need all of it depending on your preference
      • Sprinkle cheese on top
      • Place in oven and broil for 5 minutes
      • Top with chopped green onion for garnish

    • Slow cooker Chipotle BBQ Chicken Meatballs
    • Slow cooker Chipotle BBQ Chicken Meatballs

      INGREDIENTS: chixbbqmeatballs

      METHOD:
      • Set oven to broil
      • In a large bowl, combine the eggs, 1 tbsp Garlic Oil, bread crumbs, onion, salt, and pepper
      • Add ground chicken and mix until combined
      • Grease 2 cookie sheets with remaining Garlic Oil
      • Scoop about 2 tbsp of the chicken mixture to form meatballs and place on cookie sheets
      • Broil in oven for 8 minutes, rotation meatballs halfway through
      • Transfer meatballs to slow cooker
      • Add bottle of barbecue sauce, orange juice and Smokey Chipotle Oil
      • Gently toss meatballs in sauce until well distributed and coated
      • Cover and cook on low for 4 to 5 hours
      • Serve either directly from slow cooker or remove meatballs and serve with toothpicks on a platter

    • Great Guacamole
    • Great Guacamole

      INGREDIENTS:guac

      METHOD:  

    • Bacon Baked Mac and Cheese
    • Bacon Baked Mac and Cheese

      macncheeseINGREDIENTS:

      • 2 tbsp Acala Farms Fried Shallot Oil
      • 1 tsp Acala Farms Fresh Roasted Garlic Oil
      • 1/2 cup bacon, chopped
      • 2 tbsp flour
      • 4 cups heavy cream
      • 1 tsp thyme
      • 1/2 cup shredded cheddar cheese
      • 1/2 cup shredded swiss cheese
      • 1 cup shredded gruyere cheese
      • 1 lb macaroni noodles
      • 1 head broccoli, cut into florets
      • 1/2 cup bread crumbs
      • salt and pepper to taste
      METHOD
      • preheat oven to 350 degrees F
      • bring pot of water to boil and cook macaroni noodles, less than usual as they will be baked as well
      • cook chopped bacon in Acala Farms Fresh Roasted Garlic Oil in a large pan
      • turn off heat and whisk in flour for 1 minute
      • whisk in heavy cream and thyme until reduced by a third
      • stir in cheeses until melted and thickened
      • stir in Acala Farms Fried Shallot Oil
      • season with salt and pepper to taste
      • in a 9x13 casserole dish, mix together noodles, cheese sauce and broccoli florets
      • top mac and cheese with breadcrumbs
      • bake 20 to 25 minutes, until browned and bubbling

    • Curry Sweet Corn Soup
    • Curry Sweet Corn Soup

      INGREDIENTS

      METHOD Strip corn kernels from their cobs. Chop cauliflower into small florets and dice onion. Add all ingredients to a slow cooker and cook on medium-to-high for 4 - 6 hours, until cauliflower is tender. Once cooked, pour all ingredients into a blender and mix on high until vegetables are pureed creating a smooth consistency. Add salt and pepper to taste.

    • Caesar Salad Dressing
    • Caesar Salad Dressing

      Adapted from the Tasting Table Test Kitchen

      INGREDIENTS

      1 large hard-boiled egg 1/4 cup fresh lemon juice 1/2 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce 5 anchovy fillets (optional, but strongly encouraged) 1/4 teaspoon Kosher salt plus extra if needed 1/2 cup, less 1 Tablespoon, Acala Farms Pure Cottonseed Oil 1 Tablespoon Acala Farms Fresh Roasted Garlic Cottonseed Oil 2 Romaine lettuce hearts, leaves separated 3 cups croutons Wedge of hard cheese, like Parmesan or Romano, for shaving

      METHOD

      For the dressing: In a blender, pour leomon juice, mustard, Worcestershire sauce, anchovies, Fresh Roasted Garlic Cottonseed Oil, 1/4 teaspoon salt, pepper and the peeled hard-boiled egg. Blend until smooth, about 30 seconds. Drizzle the Pure Cottonseed Oil into the mixture a little at a time. Add more salt if needed. For the salad: Place the lettuce leaves on a large platter, top with croutons and drizzle with dressing. Shave the hard cheese over the salad and serve.  

    • Best-ever hummus
    • Best-ever hummus

      Quick and easy, this tasty and good-for-you hummus recipe will leave everyone begging for more. To make with other flavors, simply swap your favorite Acala Farms Flavor-infused Cottonseed Oil for the one listed here. Try them all. Serve with crackers and veggies for a great, healthy, anytime snack.

      INGREDIENTS

      1 12-oz can garbanzo beans (Chickpeas), drained 1/3 cup water 3 Tbsp. Acala Farms Fried Shallot Cottonseed Oil Kosher salt to taste

      METHOD

      Place all ingredients into the bowl of a food processor, cover and blend until creamy smooth. Garnish with crisp red pepper slices and serve.  

    • Asian Beef with Snow Peas
    • Asian Beef with Snow Peas

      INGREDIENTS

      3 Tblsp. soy sauce 2 Tblsp. rice wine 1Tblsp. brown sugar 1/2 tsp. corn starch 1 Tblsp. Acala Farms Pure Cottonseed Oil + 1/2 tsp. Acala Farms Fresh Roasted Garlic Cottonseed Oil 1 Tblsp. fresh ginger root 1 pound beef round steak cut into strips 8 ounces snow peas

      METHOD

      In a small bowl combine the soy sauce, rice wine, brown sugar and corn starch. Set aside. Heat combined oils in wok or skillet over medium heat. Stir-fry ginger in oil for 30 seconds. Add the steak and stir-fry until evenly browned. Add the snow peas and story-fry for an additional 3 minutes. Add the soy sauce mixture; bring to a boil, stirring constantly. Lower heat and simmer until sauce thickens, about 1 minute. Serve over rice or noodles.

    • Bolognese Sauce
    • Bolognese Sauce

      INGREDIENTS

      1-2 Tblsp. Acala Farms Fresh Roasted Garlic Cottonseed Oil 1 pound ground chuck 1 cup diced onion 1 carrot, shredded 1 Tblsp. dried oregano 1 bay leaf salt and ground black pepper to taste 42 ounces canned crushed tomatoes 2 cups water 8-10 ounces dried or freshpasta 1 Tblsp. butter 1/2 cup grated parmesan cheese

      METHOD

      Heat the Acala Farms Fresh Roasted Garlic Cottonseed Oil in a large skillet; add ground chuck, onion and carrot. Cook and stir until beef is browned and crumbly. Drain excess grease. Stir in oregano, bay leaf and salt and pepper. Add tomatoes and water. Bring to boil and reduce heat to medium-low. Simmer 1-1.5 hours. Pour all but 2 cups into an airtight container and freeze for future use. Cook Pasta according to directions and drain. Stir butter and parmesan cheese into reserved 2 cups of sauce. Stir noodles into sauce and toss until pasta is well covered. Serve in large bowls with extra grated cheese.  

    • Asparagus & Gruyere Fritatta
    • Asparagus & Gruyere Fritatta

      INGREDIENTS 1 cup sliced asparagus (about 10 spears), trimmed 1-2 Tbsp.  Acala Farms Fresh Roasted Garlic Cottonseed Oil 6 eggs 1/2 tsp salt 1/4 tsp black pepper 1/4 lb Gruyere cheese, cut into small cubes METHOD Preheat oven broiler. Microwave asparagus in a little water until tender. In a large, ovenproof nonstick skillet, heat oil for 30 seconds. Add sliced asparagus and cook for 2 minutes. If using spears, arrange spoke-fashion in the skillet. In a medium bowl, whisk eggs, salt and pepper. Pour over asparagus and cook on medium for 5 minutes or until eggs are nearly set. Sprinkle with cheese and broil for 1 or 2 minutes; just until eggs are set and cheese is melted. Make this 30 minutes ahead and serve warm or at room temperature.

    • Sauteed Chicken Breast with Honey Chipotle BBQ Sauce
    • Sauteed Chicken Breast with Honey Chipotle BBQ Sauce

      Recipe from Marriott Executive Chef Donald Hoffman as featured at the Cotton Research and Promotion Program Press Event

      2013 Beltwide Cotton Conferences  San Antonio, Texas

      Chicken breast

      INGREDIENTS

      8 oz. chicken breast 1T Acala Farms Fresh Roasted Garlic Cottonseed Oil Salt and pepper to taste

      METHOD

      Heat 1 tablespoon of Acala Farms Garlic Cottonseed Oil in a sauce pan and sauté chicken breast on both sides until cooked 165 Degrees in the center Remove and slice. _________________________________________ Honey Chipotle BBQ Sauce

      INGREDIENTS

      1 cup of ketchup 1 teaspoon Acala Farms Smoky Chipotle Cottonseed Oil 1 tablespoon honey 1 teaspoon Worchester Sauce 1 teaspoon Molasses

      METHOD

      Mix all ingredients together and spoon over warm chicken breast in pan. Cook until heated through and serve.

    • Fresh Roasted Garlic String Beans
    • Fresh Roasted Garlic String Beans

      INGREDIENTS 1 Red bell pepper 1 pound string beans, trimmed, rinsed and drained freshly ground black pepper 1 Tblsp. Acala Farms Fresh Roasted Garlic Cottonseed Oil ground zest of 1 lemon juice of 1/2 lemon METHOD Preheat the broiler. Slice the pepper vertically and place under the broiler skin-side up until the skins turn completely black. Remove from the oven, place in a paper bag and roll shut. Let stand for 10-15 minutes until skins loosen. Peel skins and remove seeds and inner membrane. Do not rinse. Slice into long, narrow pieces and set aside. Cut string beans in half on the bias and add  to a pot of well salted boiling water. Boil uncovered just until tender-crisp. Do not overcook. Drain and run under fresh cold water or plunge into an ice water bath. Drain and put beans in a serving bowl, add the peppers and a generous amount of salt and pepper then toss with Acala Farms Fresh Roasted Garlic Cottonseed Oil. Add lemon juice and lemon zest and toss again. Serve at room temperature. Serves 4 - 6 And yes, you have our permission to eat them with your fingers.

    • Cereal Snack Mix
    • Cereal Snack Mix

      The addition of your favorite Acala Farms Cottonseed Oil is a new twist on a favorite snack. * Fresh Roasted Garlic, Smoky Chipotle, Jalapeno-Lime or any of the Acala Farms Flavor-infused oils may be used. Choose your favorite, then share the flavor and share the fun. INGREDIENTS 3 cups Corn squares cereal 3 cups Rice squares cereal 3 cups Wheat squares cereal 1 cup peanuts 1 cup bite-size pretzels 4 T butter or margarine 2 T Acala Farms Fresh Roasted Garlic Cottonseed Oil* 2 T Worcestershire sauce 1 1/2 tsp seasoned salt  METHOD Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in oil and seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.    

    • Lobster Mashed Potatoes
    • Lobster Mashed Potatoes

      Recipe courtesy of Mastro's Restaurants, Los Angeles, CA Yield: 4-6 servings Adapted from a recipe developed by Mastro's Restaurants, Los Angeles, CA INGREDIENTS

      • 2.5 pounds peeled and quartered Idaho® potatoes
      • 5 ounces heavy cream
      • 4 ounces salted butter
      • 1 teaspoon iodized salt
      • 1-2 tsp. Acala Farms Fresh Roasted Garlic Cottonseed Oil
      • 2 pinches white pepper
      • 1 each pound Maine Lobster, steamed, chilled, shelled, and tail cut in 8 pieces
      • 4 ounces salted butter
      • 1 teaspoon McCormickOld Bay® seasoning
      • 1 tablespoon charred scallions, 1/4-inch cut
      METHOD
      1. Boil or steam potatoes until they are fork tender.
      2. In a large mixer with the whisk attachment add potatoes, cream, butter, salt and pepper, and Acala Farms Fresh Roasted Garlic Cottonseed Oil and whip on low speed for two minutes then on high speed for three minutes until smooth.
      3. In a sauté pan over medium heat add steamed and deshelled lobster, butter, old bay seasoning, and charred scallions. Cook until the butter is boiling and the lobster reaches 160 degrees.
      4. Place mashed potatoes in a serving dish, place lobster on top of the potatoes, pour the butter mixture over the lobster and potatoes, and serve.

    • Kansas City-Style Barbeque Sauce
    • Kansas City-Style Barbeque Sauce

      INGREDIENTS

      2 cups orange juice 2 cups ketchup 1 cup brown sugar ⅔ cup cider vinegar ½ cup yellow mustard ⅓ cup Worcestershire sauce ¼ cup steak sauce ¼ cup lemon juice ¼ cup molasses 2 tablespoons chili powder 2 teaspoons Acala Farms Smoky Chipotle Cottonseed Oil 2 teaspoons onion powder 1 teaspoon orange zest 1/2 teaspoon Acala Farms Fresh Roasted Garlic Cottonseed Oil 1 teaspoon salt 1 teaspoon ground ground black pepper Yield:  1 ½ quarts  

      METHOD

      Place orange juice in small saucepan. Bring to simmer; cook over medium heat until  reduced to one-third of original volume. Add remaining ingredients and bring to simmer; remove from heat and cool. Serving Suggestion:  Serve with chicken, pork or beef. Baste meat with barbecue sauce during last 5 to 10 minutes of cooking; serve additional sauce on the side.
       

    • Lemon Garlic Chicken with Creamed Corn
    • Lemon Garlic Chicken with Creamed Corn

      INGREDIENTS 2 Tbsp. Acala Farms Fresh Roasted Garlic Cottonseed Oil 4  skin-on chicken drumsticks 4 skin-on, bone-in chicken thighs Kosher salt and freshly ground pepper 3 Tbsp. flour 2 lemons (finely grated zest of one, juice of both) 2 Tbsp. unsalted butter 1 pound frozen corn 3/4 cup whole mile 2 Tbsp. chopped fresh chives METHOD 1. Preheat oven to 450 degrees. Heat Acala Farms Fresh Roasted Garlic Cottonseed Oil in a large, non-stick, ovenproof skillet over medium-high heat. Sprinkle the chicken with 1/2 tsp. each salt and pepper and 2 Tbsp. flour. Add to the skillet and cook, turning until golden on all sides, about 5 minutes. Add lemon zest, and lemon juice and turn the chicken to coat. Transfer the skillet to the oven; roast the chicken until golden brown and cooked through, about 20 minutes. 2. Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add the corn and 1/4 tsp salt and pepper; cook stirring occasionally until the corn softens, about 5 minutes. Stir in the remaining 1 Tbsp flour then add the milk and bring to boil. Reduce the heat to medium low and simmer, stirring until thickened, about 5 minutes, Stir in the chives and season with salt and pepper. 3. Divid the chicken among the plates and drizzle with pan juices. Serve with the creamed corn.  

    • Louisiana Crawfish Bisque
    • Louisiana Crawfish Bisque

      INGREDIENTS

      • Reserved crawfish shells
      • 1-2 Tbsp. Acala Farms Fresh Roasted Garlic Cottonseed Oil
      • 1 cup Onions, large dice
      • 3/4 cup Celery, large dice
      • 1/2 cup Green peppers, large dice
      • 3/4 cup Tomatoes, large dice
      • 1 ea Bay leaf
      • 3 ea Thyme, fresh, whole sprigs
      • 2 tsp Black peppercorn, whole
      • 3 lb Louisiana Crawfish Tails, raw, peeled, shells reserved for stock
      • 4 qt Crawfish stock*
      • 1 cup White wine
      • 1 1/4 lb Butter, unsalted
      • 5 cups Flour
      • 3 cups Onions, small dice
      • 2 cups Celery, small dice
      • 1 cup Green bell peppers, small dice
      • 1 cup Red bell peppers, small dice
      • 1 qt Tomato puree, canned
      • 5 cups Heavy cream, divided
      • 2 tsp Paprika
      • 1/2 tsp Cayenne
      • 2 tsp Acala Farms Hot Habanero Cottonseed Oil
      • 6 sprigs Thyme, fresh
      • 4 ea Bay leaves
      • 2 cups Green onions, chopped
      • 1 cup Parsley, chopped
      • Salt, to taste
      • Pepper, to taste
      • 6 cups White rice, cooked

      METHOD

      1. To make crawfish stock, place crawfish shells in large stock pot and cover with water. Add Acala Farms Fresh Roasted Garlic Cottonseed Oil, onions, celery, green peppers, tomatoes, bay leaves, thyme and peppercorns. Bring to simmer and cook for 45 minutes. Strain and cool until ready to use. Can be made 1 day in advance.
      2. Bring Louisiana Crawfish stock and white wine to a boil in a large sauce pot. Remove from heat and reserve.
      3. Melt butter in large pot over medium heat. Add flour and stir constantly over heat until roux becomes light brown. Add onions, celery, green and red bell peppers and garlic. Cook for 5-6 minutes, until vegetables are tender. Add tomato puree and stir to combine.
      4. Add crawfish stock 1 quart at a time, whisking until soup is completely smooth before adding next quart of stock. Once all stock has been added, add heavy cream, paprika, cayenne, Acala Farms Hot Habanero Cottonseed Oil, fresh thyme and bay leaves. Cover, lower heat to low and simmer for 30 minutes, stirring occasionally.
      5. Add crawfish tails, green onions and parsley to soup. Cook additional 5 minutes. Season to taste with salt and pepper and remove bay leaves.
      6. Ladle soup into appetizer or entrée bowls and place large spoonful of white rice in middle of each.

    • Ginger Chimichurri
    • Ginger Chimichurri

      This is a wonderful marinade for fish, chicken or pork, especially when grilling. It also makes a lovely sandwich spread. INGREDIENTS 1 small shallot, chopped 1/2 cup olive oil 1/4 cup packed parsley 1 Tbsp. Acala Farms Fresh Cilantro Cottonseed Oil 1 Tbsp. ginger root 1/4 cup rice vinegar Salt to taste METHOD Puree all ingredients in a blender until smooth. Use as marinade, sandwich spread or sauce for grilled salmon or whitefish.

    • Garlic and Parsley Chicken Kabobs
    • Garlic and Parsley Chicken Kabobs

      INGREDIENTS 1/4 cup Acala Farms Fresh Roasted Garlic Cottonseed Oil 1/4 cup finely chopped fresh parsley 1-1/4 tsp. salt 1/2 tsp. ground black pepper 2 pounds boneless, skinless chicken breasts cut into 1'1/2-inch pieces lemon wedges for serving METHOD Combine oil, parsley, salt and pepper in a gallon-size zip-lock bag. Add chicken, seal bag and shake to coat. Refrigerate at least 30 minutes and up to 2 hours. Preheat a gas grill on high. Thread chicken on metal skewers and grill over medium-high heat, covered, turning once, until cooked through (about 10 minutes). Serve immediately over parmesan couscous, basmati rice or egg noodles with grilled veggies. Refrigerate leftovers in a sealed container for up to 2 days.

    • Grilled Peach-glazed Chicken
    • Grilled Peach-glazed Chicken

      Spicy Peach Glaze

      Preheat the grill. Combine Spicy Peach Glaze ingredients in a medium bowl and season with salt and pepper to taste. Reserve 1/2 cup. Brush the chicken with olive oil and season with salt and pepper to taste. Place skin-side down and cook for 6 to 7 minutes, until golden brown. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and continue cooking an additional 4 to 5 minutes. Place peach halves, cut side down on the grill and grill for 2 minutes. Turn over and brush with the reserved 1/2 cup of peach glaze, grill for 3 to 4 more minutes until peaches are soft.

    • Grilled Pork Kabobs
    • Grilled Pork Kabobs

      Fire up the barbecue for kabobs -- a welcome change from the ubiquitous burgers and hot dogs. Serve with a green salad.

      Yield: 6 to 8 servings

      INGREDIENTS
      • 1/4 cup wine vinegar
      • 3/4 cup Acala Farms Pure Cottonseed Oil
      • 4 tablespoons lemon juice
      • 1 tablespoon Worcestershire sauce
      • 1 tablespoon dried oregano
      • 1 teaspoon dried thyme
      • 1-2 teaspoons Acala Farms Fresh Roasted Garlic Cottonseed Oil
      • 1 teaspoon to 1 tablespoon red pepper flakes, to taste
      • 1 teaspoon salt
      • 2 pounds boneless pork loin, cut into 1-inch cubes
      • 6 to 8 thick slices Italian bread
      METHOD Mix vinegar, oil, lemon juice, Worcestershire sauce, oils and spices for marinade. Pour marinade over pork cubes, place in sealable plastic bag, and refrigerate 4 to 24 hours, turning bag occasionally. Remove meat from marinade and thread onto skewers. Grill over hot coals, basting with reserved marinade, for about 4 minutes on each side. Serve by pulling meat off skewers onto slices of bread.

    • Chipotle Grilled Chicken Breast with Blueberry-Peach Salsa
    • Chipotle Grilled Chicken Breast with Blueberry-Peach Salsa

      INGREDIENTS

      Marinated chicken
      1/4 cup Acala Farms Pure Cottonseed Oil
      1/4 cup Blueberries, fresh
      3 Tbsp. Blueberry juice
      2T Acala Farms Smoky Chipotle Cottonseed Oil
      1T Acala Farms Fresh Roasted Garlic Cottonseed Oil
      1 Tbsp. Oregano, minced
      2 Tbsp. Lime juice
      Kosher salt
      8 Chicken breast, skinless
      Blueberry salsa
      1 Cup Blueberries, fresh
      1/2 Cup Peaches, fresh or frozen, diced
      2 Tbsp. Acala Farms Pure Cottonseed Oil oil
      2 Tbsp. Lime juice
      1 Tbsp. Shallot, minced
      1 Tbsp. Acala Farms Jalapeño-Lime Cottonseed Oil
      1/2 tsp. Kosher salt
      1/4 tsp. Cayenne pepper

      METHOD

      1. For the marinade: Combine the pure cottonseed oil, smoky chipotle cottonseed oil, blueberries, juice, fresh roasted garlic cottonseed oil, and oregano in a blender; purée until smooth. Add the lime juice and salt and pour into a Ziploc bag; add the chicken breasts and rub to coat. Seal and marinate, refrigerated, for at least 60 minutes.
      2. For the salsa: While the chicken is marinating, combine the ingredients for the salsa and mix to combine; season to taste. Let sit for at least 30 minutes to combine the flavors. The salsa can be made up to a day ahead of time.
      3. To finish the dish: Preheat the grill to medium and remove the chicken from the marinade. Pat off any excess and grill the chicken on both sides until cooked through, about 10 minutes. Let the chicken rest in a warm area before slicing.
      4. Serve chicken sliced over a bed of rice pilaf and your favorite seasonal vegetable, garnished with the blueberry salsa.

    • Avocado & Black Bean Crostini
    • Avocado & Black Bean Crostini

      INGREDIENTS: 1 Baguette, sliced 1/4-inch thick (about 20 slices) • 1 Small Vidalia onion, finely diced • 1-2 medium tomatos, finely chopped • 1  15-oz can black beans • 1 tsp Acala Farms Fresh Cilantro Cottonseed Oil • 1 tsp white wine vinegar • Salt and freshly ground black pepper, to taste • 2 Avocados, diced • 2 Tbsp lime juice • 1 tsp Acala Farms Fresh Roasted Garlic Cottonseed Oil • 1/4 tsp chili powder • 1/8 tsp ground cumin • 4 oz crumbled feta cheese DIRECTIONS: Preheat oven to 400F, then lay baguette slices flat on a cookie sheet and toast in the oven until golden brown (5-7 minutes). Cook the onions, tomatoes, black beans and vinegar over medium heat until all is softened. Season with salt and pepper. Remove the pan from heat and allow to cool to room temperature. Combine avocados, lime juice, oils, chili powder and cumin. Season with salt and pepper. To assemble: on each crostini place a heaping spoonful of the black bean mixture followed by a heaping teaspoon of the avocado mixture. Garnish with crumbled cheese and serve.    

  • Breakfast
    • Banana Bread
    • Chipotle Huevos Rancheros
    • Classic Eggs Benedict
    • Asparagus & Gruyere Fritatta
  • Dessert
    • Lemon Ginger Bundt Cake
    • Traditional Polish Packzi
    • Grandma’s Vanilla Ball Cookies
    • Red Velvet Dark Chocolate Cake Bites
    • Red Velvet Cupcakes with Cream Cheese Frosting
    • Sweet Potato Pound Cake
    • Watermelon Salad with Pecorino Cheese & Hot Habanero
    • Garlic and Parsley Chicken Kabobs
    • The Best Carrot Cake
  • Dinner
    • Becky’s Best Gumbo
    • Pumpkin Honey Mustard Vinaigrette
    • Creamy Coconut Curry Soup
    • Sweet Guajillo Pepper Kabobs
    • Chili Cumin Rubbed Pork Tenderloin
    • Creamy Garlic Alfredo Sauce
    • Chili Cumin Shrimp and Rice
    • Cumin Avocado Burgers
    • Toasted Cumin Chicken Fajitas
    • Curry Spice Meatballs with Tzatziki Sauce
    • Refreshing Tzatziki Sauce
    • Buttery Garlic Hot Wings
    • Lemon Garlic Lamb Chops
    • Cilantro Seared Scallops with Pea Puree and Gremolata
    • Creamy Shrimp Alfredo Bake
    • Pomegranate-Glazed Steak
    • Breaded Parmesan Catfish
    • Butternut and Andouille Sausage Bake
    • Maple-Roasted Cumin Sweet Potatoes
    • Sweet Guajillo Pepper Creamed Corn
    • Toasted Cumin Carmel Apple Pork Chops
    • Curry Sweet Corn Soup
    • Jalapeño Lime Burgers with Cilantro Avocado Aioli
    • Cilantro Avocado Aioli
    • Chipotle Huevos Rancheros
    • Caesar Salad Dressing
    • Asian Beef with Snow Peas
    • Bolognese Sauce
    • Classic Eggs Benedict
    • Asparagus & Gruyere Fritatta
    • Multi-color salad
    • Creamy Potato Salad
    • Watermelon Salad with Pecorino Cheese & Hot Habanero
    • Sauteed Chicken Breast with Honey Chipotle BBQ Sauce
    • Salmon Salpicon
    • Linguine and Mushrooms
    • Roasted Carrot Puree
    • Fresh Roasted Garlic String Beans
    • Seared Filet Mignon with Shallot Oil
    • Lobster Mashed Potatoes
    • Kansas City-Style Barbeque Sauce
    • Lemon Garlic Chicken with Creamed Corn
    • Chicken Peanut Stir-Fry
    • Chipotle Aioli
    • Lemongrass Mango Louisiana Shrimp With Vermicelli Rice Noodles
    • Louisiana Crawfish Bisque
    • Ginger Chimichurri
    • Smoky Chipotle Beer-Cheese Soup
    • Cilantro Cole Slaw
    • Vegetable Lasagna
    • Butternut Squash for Dinner
    • Grilled Peach-glazed Chicken
    • Grilled Pork Kabobs
    • Satay Chicken
    • Chipotle Grilled Chicken Breast with Blueberry-Peach Salsa
    • Smoked Turkey & Grilled Corn Salad
    • Orange Spinach Salad
    • Avocado & Black Bean Crostini
    • Kohlrabi, edamame & garbanzo salad
  • Hors du oeuvres
    • Refreshing Tzatziki Sauce
    • Beer-Soaked Chili Cheese Fries
    • Slow cooker Chipotle BBQ Chicken Meatballs
    • Curry Spice Aioli
    • Cilantro Avocado Aioli
    • Best-ever hummus
    • Warm cucumbers with spring herbs
    • Salmon Salpicon
    • Fresh Roasted Garlic String Beans
    • Chipotle Aioli
    • Grilled Pork Kabobs
    • Satay Chicken
  • Lunch
    • Pumpkin Honey Mustard Vinaigrette
    • Creamy Coconut Curry Soup
    • Chili Cumin Shrimp and Rice
    • Cumin Avocado Burgers
    • Buttery Garlic Hot Wings
    • Curry Sweet Corn Soup
    • Jalapeño Lime Burgers with Cilantro Avocado Aioli
    • Cilantro Avocado Aioli
    • Chipotle Huevos Rancheros
    • Caesar Salad Dressing
    • Warm cucumbers with spring herbs
    • Asparagus & Gruyere Fritatta
    • Multi-color salad
    • Creamy Potato Salad
    • Watermelon Salad with Pecorino Cheese & Hot Habanero
    • Chicken Peanut Stir-Fry
    • Smoky Chipotle Beer-Cheese Soup
    • Cilantro Cole Slaw
    • Chipotle Grilled Chicken Breast with Blueberry-Peach Salsa
    • Smoked Turkey & Grilled Corn Salad
    • Orange Spinach Salad
    • Avocado & Black Bean Crostini
    • Kohlrabi, edamame & garbanzo salad
  • Sides
    • Creamy Coconut Curry Soup
    • Refreshing Tzatziki Sauce
    • Banana Bread
    • Beer-Soaked Chili Cheese Fries
    • Slow cooker Chipotle BBQ Chicken Meatballs
    • Great Guacamole
    • Butternut and Andouille Sausage Bake
    • Maple-Roasted Cumin Sweet Potatoes
    • Sweet Guajillo Pepper Creamed Corn
    • Curry Sweet Corn Soup
    • Curry Spice Aioli
    • Cilantro Avocado Aioli
  • Snack
    • Refreshing Tzatziki Sauce
    • Beer-Soaked Chili Cheese Fries
    • Slow cooker Chipotle BBQ Chicken Meatballs
    • Great Guacamole
    • Chipotle Huevos Rancheros
    • Best-ever hummus
    • Multi-color salad
    • Watermelon Salad with Pecorino Cheese & Hot Habanero
    • Cereal Snack Mix
  • Breakfast
    • Banana Bread
    • Banana Bread

      1609760_762800597137358_8911782056430425666_nINGREDIENTS:

      • 2 eggs
      • 1/2 cup Acala Farms PURE Cottonseed Oil
      • 1 tbsp vanilla
      • 1 cup sugar
      • 1 cup mashed, ripe bananas (about 2)
      • 2 cups flour
      • 1/2 tsp salt
      • 1 1/2 tsp baking soda
      • 1 1/2 tsp baking powder
      • 3/4 cup buttermilk
      METHOD:
      • Heat oven to 325 degrees.
      • In a bowl, beat eggs to blend. add oil, vanilla, sugar and bananas, mix well
      • In another bowl, stir together flour, salt, baking soda and baking powder
      • Add dry ingredients to banana mixture
      • Stir to moisten lightly, then add buttermilk
      • Pour batter into a greased 5 x 9 pan
      • Bake for 60-75 minutes, cool in pan for 10 minutes before inverting and removing loaf. Tastes best if left to sit a day

    • Chipotle Huevos Rancheros
    • Chipotle Huevos Rancheros

      Recipe courtesy of Shelby B. • DePere, Wisconsin INGREDIENTS 2 tablespoons plus 2 teaspoons Acala Farms Smoky Chipotle Cottonseed Oil 4 chicken sausages, diced 1/2 cup salsa, any variety 4 large eggs 1/2 cup cheddar jack cheese, shredded 1 Haas avocado, diced 4 6-inch corn tortillas, warmed METHOD Warm two teaspoons Acala Farms Smoky Chipotle Cottonseed Oil  in medium skillet, add salsa and simmer 1 minute. Add chicken sausages and simmer for another 5 minutes, until the sausages are heated through. Heat remaining oil in separate medium skillet. Fry the eggs over-easy, salt and pepper to taste. Layer fried eggs, salsa mixture, cheddar jack and avocados on warm tortillas and serve with fresh fruit.

  • Desserts
    • Lemon Ginger Bundt Cake
    • Lemon Ginger Bundt Cake

      lemongingercakeINGREDIENTS:

      • 1 cup Acala Farms PURE Cottonseed Oil
      • 3 cups flour
      • 2 tbsp finely grated lemon zest
      • 2/3 cup fresh squeezed lemon juice (about 2-3 lemons)
      • 1/3 cup minced crystallized ginger
      • 1 tsp baking soda
      • 1 tsp salt
      • 2 1/2 cups sugar
      • 6 large eggs
      • 1 cup sour cream
      • 1 cup powdered sugar
      • Extra lemon zest and minced ginger to top cake
      METHOD:
      • Preheat oven to 350 degrees. Butter and flour a standard sized bundt pan
      • In a medium bowl, mix together flour, lemon zest, ginger, baking soda and salt
      • Using an electric mixer, beat PURE oil and sugar until evenly mixed in a large bowl, about 4 minutes
      • Add eggs one at a time, beating well after each egg. Add 1/3 cup lemon juice
      • Alternately add flour mixture and sour cream, mixing on low
      • Pour batter into prepared bundt pan, using a spatula to level the top
      • Bake for 55 minutes, or until a toothpick come out clean
      • Let cake cool for 30 minutes
      • To make glaze, mix 1/3 cup lemon juice with 1 cup of powdered sugar
      • Drizzle over top of cake and sprinkle with remaining lemon zest and minced ginger

    • Traditional Polish Packzi
    • Traditional Polish Packzi

      packziINGREDIENTS:

      • 12 egg yolks
      • 1 tsp salt
      • 2 packages active dry yeast
      • 1/4 cup warm water
      • 1/3 Acala Farms PURE Cottonseed Oil
      • 1/2 cup sugar
      • 4 1/2 cups flour
      • 4 tbsp dark rum
      • 1 cup whipping cream
      • 1 1/2 cups thick jam
      • Acala Farms PURE Cottonseed Oil for frying
      • Cake frosting bag with narrow tip to inject jam
      • Cinnamon and sugar or powdered sugar to coat the outside of the donuts
      METHOD:
      • Beat egg yolks on high, about 7 minutes until thick
      • Soften yeast in warm water in a large bowl
      • Mix sugar with oil, until evenly distributed. Beat into softened yeast
      • Stir 1/4 of flour into yeast mixture. Add rum and half of cream
      • Add another 1/4 of flour and remaining cream
      • Mix in 1/2 of the remaining flour
      • Add eggs and mix 2 minutes
      • Gradually add the rest of the flour and mix until dough blisters
      • Cover bowl with plastic and set in a warm place to rise until doubled in size. Punch down then allow to double in size again
      • Roll out dough on a floured surface until about 3/4" thick. Cut out 3" rounds of dough
      • Fry donuts in hot oil until golden brown on each side
      • Remove from oil and toss in cinnamon sugar or powdered sugar
      • Using piping bag, squeeze jam into donuts until well filled

    • Grandma’s Vanilla Ball Cookies
    • Grandma’s Vanilla Ball Cookies

      INGREDIENTS:

      • 1 cup sugar
      • 1/2 cup brown sugar
      • 1 cup Acala Farms PURE Cottonseed Oil
      • 1 egg
      • 1 tsp vanilla
      • 2 cups flour
      • 2 tsp cream of tartar
      • 2 tsp baking soda
      • 1 tsp salt
      METHOD:
      • Preheat oven to 350 degrees
      • In a large bowl, mix sugar, brown sugar, PURE oil, egg and vanilla
      • In a separate bowl, mix flour, cream of tartar, baking soda and salt. Add to sugar mixture
      • Roll dough into 1" balls, dip in sugar
      • Bake on cookie sheet for 8-10 minutes, checking towards the end to ensure cookies don't get too brown

    • Red Velvet Dark Chocolate Cake Bites
    • Red Velvet Dark Chocolate Cake Bites

      cakebitesINGREDIENTS: Note: 1 red velvet cake makes ~80 cake balls. Cut recipe in half if you need less

      METHOD:
      • Bake 1 red velvet cake and mix 2 batches of cream cheese frosting
      • Allow to cool, then crumble into a large bowl
      • With hands, mix cake and frosting together until evenly distributed
      • Ball batter into 1-2 inch diameter balls, place on plates
      • Freeze for half an hour
      • While batter is freezing, make chocolate sauce to coat balls
      • In a saucepan, melt chocolate, heavy whipping cream and Pure Cottonseed Oil
      • Once cake balls have frozen, dip in chocolate until coated
      • Place balls on plate and freeze for another half hour
      Recipe can be easily modified for white chocolate, or topped with coconut, sprinkles, etc.

    • Red Velvet Cupcakes with Cream Cheese Frosting
    • Red Velvet Cupcakes with Cream Cheese Frosting

      redvelvetCUPCAKE INGREDIENTS:

      • 2 1/2 cups flour
      • 2 tbsp unsweetened cocoa powder
      • 1 tsp salt
      • 1 1/2 cups sugar
      • 1 1/2 cups Acala Farms Pure Cottonseed Oil
      • 2 large eggs
      • 3/4 tsp red food coloring
      • 2 tsp vanilla extract
      • 1 cup buttermilk
      • 1 1/2 tsp baking soda
      • 2 tsp distilled white vinegar
      FROSTING INGREDIENTS:
      • 1 stick (1/2 cup) butter, softened
      • 1 block (1 cup) cream cheese, softened
      • 2 tsp vanilla extract
      • Powdered sugar to taste, around 1 1/2 cups
      METHOD:
      • Preheat oven to 350 and line standard muffin tin with paper liners
      • Mix together flour, cocoa powder and salt
      • In a large bowl, with an electric mixer, whisk together sugar and oil until well combined
      • Add eggs one at a time until combined, mix in vanilla and food coloring
      • Reduce beater to low and add flour mixer in 3 stages, alternating with 2 additions of buttermilk
      • Stir together baking soda and vinegar (it will bubble)
      • Add mixture to the batter and mix on medium speed for 10 seconds
      • Pour batter into lined tins until 3/4 full
      • Bake for 20 minutes, until a toothpick inserted into the middle comes out clean
      • Cool completely before removing cupcakes
      FROSTING METHOD:
      • In a bowl, beat together butter, cream cheese and vanilla until evenly distributed
      • Mix in powdered sugar to taste
      • Once cupcakes have cooled, top cupcakes

    • Yummy Rum Cake with Glaze
    • Yummy Rum Cake with Glaze

      INGREDIENTS:

      • 1 package yellow cake mixrumcake
      • 1 small instant pudding mix
      • 4 eggs
      • 1/2 cup cold water
      • 1/2 cup Acala Farms PURE Cottonseed Oil
      • 1/2 cup Meyers dark rum
      • 1/4 lb butter
      • 1/4 cup water
      • 1 cup sugar
      • 1/2 cup rum
      METHOD:
      • Preheat oven to 375 degrees
      • Grease and flour a bundt pan
      • In a bowl, combine cake mix, pudding mix, 1/2 cup water, eggs, oil and 1/2 cup rum
      • Once well mixed, pour into bundt pan and bake for 35 minutes
      • To make glaze, melt butter in sauce pan and mix with 1/4 cup water and sugar
      • once well mixed, add 1/2 cup rum to glaze
      • Using a basting brush, brush a thin layer of glaze on the base of the cake before inverting and removing from pan
      • Brush a layer of glaze over the entire cake
      • Allow to harden, then brush another
      • continue applying layers of glaze until used up

    • Sweet Potato Pound Cake
    • Sweet Potato Pound Cake

      sweetpotatocakeINGREDIENTS:

      • 1 cup Acala Farms PURE Cottonseed Oil
      • 2 cups sugar
      • 2 cups cooked and mashed sweet potatoes
      • 1 tsp vanilla extract
      • 4 eggs
      • 3 cups flour
      • 2 tsp ground cinnamon
      • 2 tsp baking powder
      • 1/2 tsp baking soda
      • 1/2 tsp nutmeg
      • 1/4 tsp salt
      • 1 cup powdered sugar
      • 3 tbsp orange juice
      • 2 tbsp grated orange zest
      METHOD: Preheat oven to 350. Grease and flour a 10 inch tube pan. Mix flour, baking powder, cinnamon, baking soda, nutmeg and salt. In a separate bowl, mix together PURE cottonseed oil, sugar, sweet potatoes and vanilla. Beat until well blended, then add eggs, one at a time. Add potato mixture to flour mixture until well blended. Pour batter into tube pan and bake for 1 hour, 20 minutes. Let cool for 20 minutes, before removing from pan. To make glaze, mix powdered sugar with orange juice and drizzle on top of cake. Sprinkle orange zest on top of cake.

    • The Best Carrot Cake
    • The Best Carrot Cake

      Acala Farms Pure Cottonseed Oil makes this cake moist and irresistible.  May be served with a sprinkling of sifted powdered sugar, as an alternate to a glaze or embellished frosting.

      Yield: 8 servings

      INGREDIENTS
      • 2 cups sugar
      • 1/2 cup Acala Farms Pure Cottonseed Oil
      • 1-1/2 cups white flour
      • 1-1/2 cups whole wheat flour
      • 2-1/2 teaspoons baking soda
      • 3 teaspoons cinnamon
      • 1/4 teaspoon salt
      • 2-1/4 cups shredded carrots
      • 2 teaspoons vanilla
      • 1 can mandarin oranges (11 ounces)
      • 5 egg whites
      METHOD Preheat oven to 350 degrees. Combine all cake ingredients. Beat 2 minutes on high speed. Pour mix into a lightly oiled 9" x 13" pan. Bake 45 to 55 minutes or until done. Cool. Frosting is optional.

  • Dips and Sauces
    • Creamy Garlic Alfredo Sauce
    • Creamy Garlic Alfredo Sauce

      INGREDIENTS

      • 1/2 cup (1 stick butter, salted)
      • 1 cup heavy whipping cream
      • 1 cup grated Parmesan cheese
      • 1/2 cup grated Romano cheese
      • 1/2 cup grated Asiago cheese
      • ground black pepper to taste
      • 1 tbsp Acala Farms Fresh Roasted Garlic Oil
      METHOD
      • In a saucepan, melt butter
      • Add heavy whipping cream and stir until mixed
      • Add cheese and Acala Farms Garlic Oil, mix until cheese is melted
      • Season with pepper to taste

    • Refreshing Tzatziki Sauce
    • Refreshing Tzatziki Sauce

      Curry Meatballs with tzatzikiINGREDIENTS:

      • 3 cups (24 oz) plain greek yogurt
      • 1 english cucumber, chopped
      • 1 tbsp Acala Farms Fresh Roasted Garlic Oil
      • 1 tsp lemon zest and juice from 1 lemon
      • 3-6 sprigs of mint finely chopped, depending on taste
      • 2-3 tbsp dry dill, depending on taste
      • salt to taste
      METHOD: In a bowl, combine yogurt, cucumber, Acala Farms Garlic Oil, zest and lemon juice. Add mint and dill until the desired amount of flavor is achieved. Finish with salt to taste.

    • Great Guacamole
    • Great Guacamole

      INGREDIENTS:guac

      METHOD:  

    • Curry Spice Aioli
    • Curry Spice Aioli

      INGREDIENTS

      METHOD Place all ingredients in a bowl, then use an electric mixer on low speed for 1-2 minutes, until evenly distributed and well blended. Use as a dip for sweet potato fries, a sauce for chicken sandwiches, or anything else to which you'd like to add some delicious Indian-inspired flavor.

    • Jalapeño Lime Burgers with Cilantro Avocado Aioli
    • Jalapeño Lime Burgers with Cilantro Avocado Aioli

      INGREDIENTS10506841_710194715731280_8927447295210017827_o

      METHOD In a bowl, beat egg until well mixed an a light yellow color. Add soy sauce and Acala Farms Jalapeno Lime Cottonseed Oil  along with salt and pepper, mix well. Add ground beef to bowl and mix with marinade. Cover and let sit while making Cilantro Avocado Aioli. Once well marinaded, form  ground beef into 4, 1/4 lb patties and grill. Remove, add toppings as preferred, including Cilantro Avocado Aioli, and enjoy!  

    • Cilantro Avocado Aioli
    • Cilantro Avocado Aioli

        INGREDIENTS

      METHOD In a medium sized bowl, beat eggs until mixed and a light yellow color. Add juice of lemon and mix well. In a separate bowl, mash avocado until smooth and any large pieces are gone. Add to egg mixture. Using a beater, mix on low-medium for 30 seconds, until all ingredients are evenly distributed. Then mix on high for 30 seconds to a minute, or until mixture starts to thicken. Add salt and pepper to taste.  

  • Dressings
    • Pumpkin Honey Mustard Vinaigrette
    • Pumpkin Honey Mustard Vinaigrette

      A pumpkin honey mustard vinaigrette is what brings all the flavors together in this roquefort pear salad from Carlos Leo and our friends at Spoonabilities. pumpkin-honey-mustard-vinaigrette-on-roquefort-pear-salad INGREDIENTS

      • 1 head Boston Lettuce torn into bite-size pieces
      • 1 Anjou pears - peeled, cored and chopped
      • 3 ounces Roquefort cheese, crumbled
      • 1 avocado - peeled, pitted, and diced
      • ½ cup thinly sliced green onions
      • ½ cup pecans
      Vinaigrette METHOD
      1. In a skillet toast the pecans, until the pecan fragrance comes out. set aside.
      2. In a mason jar, add the Pumpkin Honey Mustard, red wine vinegar, Roasted Garlic & Pure Cottonseed Oil, salt and pepper. Shake several times until is all blended and emulsifies. Set aside
      3. In a serving bowl, place in layers the lettuce, pears, blue cheese, avocado, and green onion.
      4. Pour salad dressing over the greens. Sprinkle on some chopped pecans.
       

    • Curry Spice Aioli
    • Curry Spice Aioli

      INGREDIENTS

      METHOD Place all ingredients in a bowl, then use an electric mixer on low speed for 1-2 minutes, until evenly distributed and well blended. Use as a dip for sweet potato fries, a sauce for chicken sandwiches, or anything else to which you'd like to add some delicious Indian-inspired flavor.

    • Jalapeño Lime Burgers with Cilantro Avocado Aioli
    • Jalapeño Lime Burgers with Cilantro Avocado Aioli

      INGREDIENTS10506841_710194715731280_8927447295210017827_o

      METHOD In a bowl, beat egg until well mixed an a light yellow color. Add soy sauce and Acala Farms Jalapeno Lime Cottonseed Oil  along with salt and pepper, mix well. Add ground beef to bowl and mix with marinade. Cover and let sit while making Cilantro Avocado Aioli. Once well marinaded, form  ground beef into 4, 1/4 lb patties and grill. Remove, add toppings as preferred, including Cilantro Avocado Aioli, and enjoy!  

    • Caesar Salad Dressing
    • Caesar Salad Dressing

      Adapted from the Tasting Table Test Kitchen

      INGREDIENTS

      1 large hard-boiled egg 1/4 cup fresh lemon juice 1/2 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce 5 anchovy fillets (optional, but strongly encouraged) 1/4 teaspoon Kosher salt plus extra if needed 1/2 cup, less 1 Tablespoon, Acala Farms Pure Cottonseed Oil 1 Tablespoon Acala Farms Fresh Roasted Garlic Cottonseed Oil 2 Romaine lettuce hearts, leaves separated 3 cups croutons Wedge of hard cheese, like Parmesan or Romano, for shaving

      METHOD

      For the dressing: In a blender, pour leomon juice, mustard, Worcestershire sauce, anchovies, Fresh Roasted Garlic Cottonseed Oil, 1/4 teaspoon salt, pepper and the peeled hard-boiled egg. Blend until smooth, about 30 seconds. Drizzle the Pure Cottonseed Oil into the mixture a little at a time. Add more salt if needed. For the salad: Place the lettuce leaves on a large platter, top with croutons and drizzle with dressing. Shave the hard cheese over the salad and serve.  

    • Cilantro Cole Slaw
    • Cilantro Cole Slaw

      INGREDIENTS 1/2-head  green cabbage, sliced and chopped 3/4 cup  shredded carrots 3/4 cup raisins 1/2 cup pine nuts 1T Acala Farms Fresh Cilantro Cottonseed Oil 1 1/2 cup mayonnaise 1T sugar METHOD In a medium-sized bowl combine chopped cabbage, carrots, raisins and pine nuts. Set aside. In a separate bowl combine mayonnaise and cottonseed oil and mix, then slowly add sugar as you continue to mix. Add more Fresh Cilantro oil to taste. Stir mayonnaise mixture into the dry ingredients, mix well and serve. Makes 4-6 servings

    • Smoked Turkey & Grilled Corn Salad
    • Smoked Turkey & Grilled Corn Salad

      This wonderfully smoky summer salad makes a perfect lunch or light dinner. MAKE AHEAD: This salad can be made and refrigerated a day in advance. 6 servings (4-1/2 to 5 cups) INGREDIENTS: 3 ears corn, husks removed • 8 oz. smoked boneless, skinless chicken or turkey breast, cut into 3/4-inch long, 1/4-inch thick matchsticks. • 1/3 cup raisins, coarsely chopped • 1 medium carrot, grated or 1/2 cup grated carrots • 4 or 5 large scallions, white and light green parts, finely chopped (about 1/2 cup) • 3 Tbsp finely chopped fresh parsley • 2 Tbsp Apple cider vinegar • 1 Tbsp honey • 1 tsp dijon-style mustard • 2 Tbsp Acala Farms Smoky Chipotle cottonseed oil •Salt • Freshly ground black pepper DIRECTIONS Prepare the grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). Rinse the ears of corn and wrap individually, still damp, in aluminum foil. Transfer to the grill, cover and cook for 20 minutes, rotating the packets every 5-7 minutes until each ear is tender and lightly browned in some areas. Allow the corn to cool in the foil for 10 minutes then unwrap it. When the ears are cool enough to handle, cut the kernels from the cobs. Discard cobs and place kernels in a large bowl. Add the turkey, raisins, carrot, scallions and parsley. Whisk together the vinegar, honey, mustard and oil in a bowl until it forms an emulsified dressing. Season with salt & pepper to taste. Pour over the turkey mixture and toss. Taste, adjust seasonings as needed. Let the salad sit 15 minutes before serving or refrigerate until ready to serve.  

  • Entrees
    • Sweet Guajillo Pepper Kabobs
    • Sweet Guajillo Pepper Kabobs

      kabobsINGREDIENTS:

      • 2 zucchinis, cut in circles
      • 2 yellow squash, cut in circles
      • 2 red peppers, cut into bite-size pieces
      • 2 chicken breasts, cut into bite-size pieces
      • 1 red onion, chopped into bite-size pieces
      • 1 box baby portabella mushrooms (12-16 mushrooms)
      • 1 box cherry tomatoes
      • 3 tbsp Acala Farms Sweet Guajillo Pepper Oil
      • 1 tbsp Acala Farms Fresh Roasted Garlic Oil
      • Salt and pepper to taste
      • Wood skewers for kabobs
      METHOD:
      • Start grill, heating to a high, even temperature
      • Soak wooden skewers in water to prevent burning when placed on the grill
      • In a bowl, combine both oils, salt and pepper
      • Toss vegetables and chicken in oil
      • Place vegetables and several pieces of chicken on each skewer
      • Place skewers on grill
      • rotate each side, cooking evenly, about 3 minutes each side
      • Remove skewers from grill and slide the now cooked meat and vegetables

    • Chili Cumin Rubbed Pork Tenderloin
    • Chili Cumin Rubbed Pork Tenderloin

      INGREDIENTS (makes 4 servings)

      METHOD
      • preheat oven to 400
      • in a bowl, combine oregano, cayenne pepper, paprika and salt
      • cut tenderloin into 1/2 - 1 inch thick medallions
      • toss in spice mixture
      • heat Chili Cumin Oil in large skillet on medium-high heat
      • brown tenderloin on all sides, about five minutes
      • arrange pork on baking sheet and place in oven 15-20 minutes
      • bake until center of pork is 145 degrees F and no longer pink
      • remove and let sit 5-10 minutes
      • pairs well with alfredo pasta to balance spice
       

    • Chili Cumin Shrimp and Rice
    • Chili Cumin Shrimp and Rice

      chilicuminshrimpINGREDIENTS

      • 1 cup white rice
      • 1 lb uncooked shrimp, peeled and deveined
      • 1/2 tsp paprika
      • 1/4 tsp cayenne pepper
      • 1/4 tsp black pepper
      • 1/2 tsp salt
      • 2 tbsp butter
      • 2 tbsp Acala Farms Chili Cumin Cottonseed Oil
      • juice from 1 lime
      • 1 orange pepper, diced
      • 1 cup snap peas
      METHOD
      • In a saucepan, bring 2 cups water to boil. Add rice. Cover and simmer for 20 minutes or until water is absorbed
      • 5-10 minutes before rice is finished cooking mix paprika, cayenne pepper, black pepper and salt in a bowl. Toss shrimp in spices
      • In a frying pan, melt butter. Add Acala Farms Chili Cumin Oil and mix
      • Transfer shrimp to pan and cook until no longer opaque on both sides, 3-4 minutes total
      • Remove shrimp, retaining sauce in bottom of pan
      • Add diced pepper and snap peas, lightly sautee
      • Mix veggies in with rice
      • Serve rice, top with shrimp

    • Cumin Avocado Burgers
    • Cumin Avocado Burgers

      burgerINGREDIENTS:

      • 1 lb ground beef
      • 2 eggs
      • 2 tbsp Acala Farms Toasted Cumin Cottonseed Oil
      • 2 tsp cayenne pepper
      • 2 shots bourbon
      • 2 avocados
      • 2 tomatoes
      • 1 block sharp cheddar, cut into thin slices
      • 1 loaf ciabatta, cut in fourths
      METHODS:
      • Either set oven to broil or get grill started
      • in a large bowl, mix ground beef, eggs, Toasted Cumin Oil, cayenne pepper and bourbon
      • lightly pack into four patties and either place on broiler in oven or grill. Cook evenly to your desired temperature, flipping burgers after 10 minutes.
      • Chop avocados into thin strips and tomatoes into thin circles
      • Take ciabatta fourths and split in half to make top and bottom buns, place in oven to crisp up bread
      • Arrange burgers by placing avocado and tomato, then burger and cheese on each bun. Top with any other condiments you like
       

    • Toasted Cumin Chicken Fajitas
    • Toasted Cumin Chicken Fajitas

      toastedcumintacosINGREDIENTS:

      • 1 lb boneless, skinless chicken breasts, pounded out to 1/2 inch thickness
      • 2 tbsp Acala Farms Toasted Cumin Cottonseed Oil
      • 1/2 tsp cayenne pepper
      • 1/4 tsp ground coriander
      • 1/2 cup chopped red onion
      • 1 jalapeno, chopped
      • 3 cups canned black beans, rinsed and drained
      • 1 1/2 cups thawed frozen corn
      • 1 1/4 cups cherry tomatoes, halved
      • 2 scallions, thinly sliced
      • 2 tbsp coarsely chipped cilantro
      • 3 tsp white wine vinegar
      • salt and pepper to taste
      • Soft tortilla shells
      METHOD:
      • Combine cayenne pepper, coriander, salt and pepper
      • Toss chicken in mixture, then saute in a large skillet with Toasted Cumin Oil, about 4 minutes each side
      • Remove chicken, cut into small strips
      • Add onions and jalapenos to skillet with drippings. Cook on medium heat until onions are clear, about 1-2 minutes
      • Add beans, corn, tomoatoes and vinegar to skillet. Cover and cook until tomatoes start to become tender, stirring occasionally
      • Remove from heat, transfer to a large bowl and add scallions and cilantro
      • Heat tortilla shells in the oven at 300 for 2-3 minutes
      • Remove shells, spoon salsa to taste and chicken. Add sour cream and cheddar cheese if desired

    • Curry Spice Meatballs with Tzatziki Sauce
    • Curry Spice Meatballs with Tzatziki Sauce

      Curry Meatballs with tzatzikiINGREDIENTS:

      METHOD:
      • In a large bowl, mix turkey, 2 tsp ginger, Acala Farms Fresh Cilantro Oil and salt until just combined. Be careful not to overmix as this will lead to tough meatballs
      • Make 16 1-1.5 inch meatballs, set aside
      • To make curry, Warm Acala Farms Curry Spice Oil until nearly smoking. Add mustard seeds and cover to avoid popping
      • Once spluttering subsides, add shallots, Acala Farms Fresh Roasted Garlic Oil and 1 tbsp ginger. Cook until golden brown
      • Add coriander and cayenne pepper, stir until even
      • Add tomatoes and cook five minutes or until tender
      • Add coconut milk, 1/2 cup water and 1/2 tsp salt before bringing to a boil
      • Reduce to a simmer and add meatballs
      • Simmer meatballs until cooked through, about 15-20 minutes
      • To finish, add lime juice and toss until mixed well
      • Serve over rice and top with this tzatziki sauce recipe

    • Buttery Garlic Hot Wings
    • Buttery Garlic Hot Wings

      wingsINGREDIENTS:

      METHOD:
      • In a large bowl, mix 2 tbsp Fresh Roasted Garlic oil, cayenne pepper, mustard, black pepper and Chili Cumin oil. Reserve 2 tbsp of sauce
      • Rinse and dry chicken wings
      • Toss wings in sauce, place on tray and let sit for 2 hours
      • Preheat oven to 375. Arrange the wings on a rack, over a baking sheet and bake for 45 to 55 minutes, turning halfway through
      • Meanwhile, saute minced jalapeno in 2 tbsp of Fresh Roasted Garlic oil for 1 minutes
      • Add the reserve 2 tbsp of sauce and Sriracha, bring to a simmer
      • Add butter, vinegar and lime juice. Stir until melted
      • Remove wings from oven and toss wings in sauce, serve hot

    • Lemon Garlic Lamb Chops
    • Lemon Garlic Lamb Chops

      lambchopsINGREDIENTS:

      METHOD:
      • Preheat oven to 400
      • In a bowl, combine lemon juice, 1 tbsp Fresh Roasted Garlic Oil, rosemary, salt and pepper
      • Place chops in bowl, coating with mixture. Let sit for up to one hour
      • in a large frying pan, pour 1 tbsp Fresh Roasted Garlic Oil
      • Brown both sides of chops on medium to high heat, about 2 minutes per side
      • Place chops in baking tray and pour any leftover sauce from both bowl and fry pan over chops
      • Bake until medium rare, about 10-15 minutes
       

    • Cilantro Seared Scallops with Pea Puree and Gremolata
    • Cilantro Seared Scallops with Pea Puree and Gremolata

      IMG_0766INGREDIENTS:

      METHOD:
      • Bring 4 cups of water to a boil, add peas and cook until tender. Drain peas, saving 1 cup of liquid
      • Combine peas, cup of reserved liquid, Fresh Roasted Garlic and Fresh Cilantro oils, lemon juice and cayenne in a blender. Puree until smooth.
      • To prepare gremolata, combine chopped cilantro, zest, salt and pepper in a small bowl
      • Toss scallops in Fresh Cilantro oil, salt and pepper. Sear in a pan until brown on both sides and just cooked through, about 4 minutes.
      • Spoon puree onto plates, top with scallops and sprinkle with gremolata

    • Creamy Shrimp Alfredo Bake
    • Creamy Shrimp Alfredo Bake

      shrimpalfredoINGREDIENTS:

      • 12 oz penne noodles (1 1/2 boxes)
      • 2 cups heavy whipping cream
      • 2 tbsp salted butter
      • 1 cup parmesan cheese, shredded
      • 1 cup gruyere cheese, shredded
      • 1 lb cooked shrimp, peeled
      • 2 tbsp Acala Farms Fried Shallot Cottonseed Oil
      • 1/4 cup dry white cooking wine
      • Salt and pepper to taste
      METHOD:
      • Preheat oven to 425
      • Start a pot of water boiling and add noodles, remove from heat while slightly undercooked
      • In a saucepan, bring melt butter and add heavy whipping cream until just boiling
      • Reduce heat and add cheese, one cup at a time, stirring constantly until melted
      • Keep on heat, stirring constantly until slightly thickened
      • In a large skillet, toss shrimp in Fried Shallot Oil until coated
      • Add white wine and saute until heated through
      • Drain noodles and place in a 13 x 9 baking pan
      • Add shrimp and alfredo sauce, toss until evenly distributed
      • Sprinkle pepper and parmesan cheese on top
      • Place in oven and bake for 8-10 minutes, or until cheese starts to bubble

    • Pomegranate-Glazed Steak
    • Pomegranate-Glazed Steak

      pomegranatesteakINGREDIENTS:

      • 4, 1/2 lb sirloin steaks
      • Coarsely ground peppercorn
      • 1 1/2 tsp chopped rosemary
      • 2 1/2 tsp Acala Farms PURE Cottonseed Oil
      • 1 1/2 cups pomegranate juice
      • 6 tsp packed brown sugar
      • 3 tsp balsamic vinegar
      METHOD:
      • Generously rub steak with ground peppercorn and rosemary. Place steaks in a large ziploc bag
      • Add 1/2 pomegranate juice and 2 tsp balsamic vinegar to bag with steaks. Allow to marinade for an hour
      • Heat PURE oil in a large skillet on medium-high heat
      • Add steaks, cook desired amount, about 5 minutes per side for medium rare
      • Transfer steaks to plate, pour steak juices from skillet into a saucepan
      • Add remaining pomegranate juice, balsamic vinegar and brown sugar to saucepan
      • Boil until reduced to 1/2 a cup of glaze
      • Season to taste with salt
      • Drizzle steaks generously with glaze

    • Breaded Parmesan Catfish
    • Breaded Parmesan Catfish

      INGREDIENTScatfish

      • Catfish fillets
      • Acala Farms Flavor- Infused Cottonseed oil of your choice
      • Salt and pepper to taste
      • Italian bread crumbs
      • Grate parmesan
      • Fresh lemon juice
      METHOD Wash catfish fillets and pat dry. Sprinkle pure cottonseed oil over the fillets and rub evenly. Ground fresh salt and pepper over the fish. Sprinkle with Italian bread crumbs. Sprinkle Parmesan cheese. Squeeze fresh lemon juice on each fillet. Bake on 350 for 30-40 minutes  or until fish are flakey.

    • Sweet Guajillo Pepper Creamed Corn
    • Sweet Guajillo Pepper Creamed Corn

      INGREDIENTS:

      METHOD: Roast corn in pan on stovetop over medium heat, stirring occasionally for approximately 25 minutes. Saute onions in Acala Farms Sweet Guajillo Pepper Cottonseed Oil. Once onions start to turn clear, add oil and onions to corn along with heavy cream. Cover and simmer over low heat, stirring occasionally, until cream starts to thicken, about 10 minutes.

    • Toasted Cumin Carmel Apple Pork Chops
    • Toasted Cumin Carmel Apple Pork Chops

      INGREDIENTS:

      METHOD: Preheat oven to 200 degrees F. place in a medium dish to warm. Brush pork chops with Acala Farms Toasted Cumin Cottonseed Oil and cook on medium to high heat in a large skillet for 5-6 minutes, or until done. Once cooked, place in dish in oven to keep warm. In a small bowl, combine brown sugar, salt, pepper and nutmeg. Melt butter in skillet and stir in brown sugar mixture. Add apples. Cover and cook until apples are tender. Using a slotted spoon, remove apples and add to warming dish in oven. Continue cooking sauce until it starts to thicken. Remove sauce from heat, and drizzle over pork chops and apples.

    • Curry Sweet Corn Soup
    • Curry Sweet Corn Soup

      INGREDIENTS

      METHOD Strip corn kernels from their cobs. Chop cauliflower into small florets and dice onion. Add all ingredients to a slow cooker and cook on medium-to-high for 4 - 6 hours, until cauliflower is tender. Once cooked, pour all ingredients into a blender and mix on high until vegetables are pureed creating a smooth consistency. Add salt and pepper to taste.

    • Chipotle Huevos Rancheros
    • Chipotle Huevos Rancheros

      Recipe courtesy of Shelby B. • DePere, Wisconsin INGREDIENTS 2 tablespoons plus 2 teaspoons Acala Farms Smoky Chipotle Cottonseed Oil 4 chicken sausages, diced 1/2 cup salsa, any variety 4 large eggs 1/2 cup cheddar jack cheese, shredded 1 Haas avocado, diced 4 6-inch corn tortillas, warmed METHOD Warm two teaspoons Acala Farms Smoky Chipotle Cottonseed Oil  in medium skillet, add salsa and simmer 1 minute. Add chicken sausages and simmer for another 5 minutes, until the sausages are heated through. Heat remaining oil in separate medium skillet. Fry the eggs over-easy, salt and pepper to taste. Layer fried eggs, salsa mixture, cheddar jack and avocados on warm tortillas and serve with fresh fruit.

    • Caesar Salad Dressing
    • Caesar Salad Dressing

      Adapted from the Tasting Table Test Kitchen

      INGREDIENTS

      1 large hard-boiled egg 1/4 cup fresh lemon juice 1/2 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce 5 anchovy fillets (optional, but strongly encouraged) 1/4 teaspoon Kosher salt plus extra if needed 1/2 cup, less 1 Tablespoon, Acala Farms Pure Cottonseed Oil 1 Tablespoon Acala Farms Fresh Roasted Garlic Cottonseed Oil 2 Romaine lettuce hearts, leaves separated 3 cups croutons Wedge of hard cheese, like Parmesan or Romano, for shaving

      METHOD

      For the dressing: In a blender, pour leomon juice, mustard, Worcestershire sauce, anchovies, Fresh Roasted Garlic Cottonseed Oil, 1/4 teaspoon salt, pepper and the peeled hard-boiled egg. Blend until smooth, about 30 seconds. Drizzle the Pure Cottonseed Oil into the mixture a little at a time. Add more salt if needed. For the salad: Place the lettuce leaves on a large platter, top with croutons and drizzle with dressing. Shave the hard cheese over the salad and serve.  

    • Asian Beef with Snow Peas
    • Asian Beef with Snow Peas

      INGREDIENTS

      3 Tblsp. soy sauce 2 Tblsp. rice wine 1Tblsp. brown sugar 1/2 tsp. corn starch 1 Tblsp. Acala Farms Pure Cottonseed Oil + 1/2 tsp. Acala Farms Fresh Roasted Garlic Cottonseed Oil 1 Tblsp. fresh ginger root 1 pound beef round steak cut into strips 8 ounces snow peas

      METHOD

      In a small bowl combine the soy sauce, rice wine, brown sugar and corn starch. Set aside. Heat combined oils in wok or skillet over medium heat. Stir-fry ginger in oil for 30 seconds. Add the steak and stir-fry until evenly browned. Add the snow peas and story-fry for an additional 3 minutes. Add the soy sauce mixture; bring to a boil, stirring constantly. Lower heat and simmer until sauce thickens, about 1 minute. Serve over rice or noodles.

    • Bolognese Sauce
    • Bolognese Sauce

      INGREDIENTS

      1-2 Tblsp. Acala Farms Fresh Roasted Garlic Cottonseed Oil 1 pound ground chuck 1 cup diced onion 1 carrot, shredded 1 Tblsp. dried oregano 1 bay leaf salt and ground black pepper to taste 42 ounces canned crushed tomatoes 2 cups water 8-10 ounces dried or freshpasta 1 Tblsp. butter 1/2 cup grated parmesan cheese

      METHOD

      Heat the Acala Farms Fresh Roasted Garlic Cottonseed Oil in a large skillet; add ground chuck, onion and carrot. Cook and stir until beef is browned and crumbly. Drain excess grease. Stir in oregano, bay leaf and salt and pepper. Add tomatoes and water. Bring to boil and reduce heat to medium-low. Simmer 1-1.5 hours. Pour all but 2 cups into an airtight container and freeze for future use. Cook Pasta according to directions and drain. Stir butter and parmesan cheese into reserved 2 cups of sauce. Stir noodles into sauce and toss until pasta is well covered. Serve in large bowls with extra grated cheese.  

    • Classic Eggs Benedict
    • Classic Eggs Benedict

      INGREDIENTS Hollandaise Sauce 2 large egg yolks 1Tbsp. water 1/2 tsp. salt 1/2 cup (1 stick) unsalted butter, melted 1Tbsp. Fresh lemon juice 1/2 tsp. Acala Farms Jalapeño-Lime Cottonseed Oil METHOD Whisk egg yolks with water and salt in a medium-size glass or stainless steel bowl. Place bowl over (but not in) a large saucepan of simmering water and whisk until warm. Slowly add warm butter, one tablespoon at a time, whisking constantly until butter is incorporated. Continue whisking until all butter is incorporated and sauce is thickened. whisk in lemon juice and Acala Farms Jalapeño-lime Cottonseed Oil and serve immediately. Makes about 1 cup. Eggs Benedict  8 slices Canadian Bacon 2 tsp. white vinegar 8 large eggs 4 English muffins 2 Tbsp. butter METHOD Prepare Hollandaise sauce. Cook Canadian bacon in a non-stick skillet over medium-high heat until lightly browned, about 1 minute per side. Set aside. Fill non-stick skillet with water, about 3/4 full; add vinegar. Bring to a boil, reduce heat to low. Break eggs, one at a time into a saucer; slide each egg into simmering water, until eggs become  opaque and yolks lose their shine. Repeat with remaining eggs. Remove eggs with a slotted spoon. Keep eggs on a paper towel-lined plate until you are ready to assemble. While eggs are cooking, split and toast the English muffins. Once toasted, butter lightly. To assemble, place two English muffin halves on a plate. Top each half with a slice of Canadian bacon and a poached egg. Pour Hollandaise over the top and serve immediately.  

    • Asparagus & Gruyere Fritatta
    • Asparagus & Gruyere Fritatta

      INGREDIENTS 1 cup sliced asparagus (about 10 spears), trimmed 1-2 Tbsp.  Acala Farms Fresh Roasted Garlic Cottonseed Oil 6 eggs 1/2 tsp salt 1/4 tsp black pepper 1/4 lb Gruyere cheese, cut into small cubes METHOD Preheat oven broiler. Microwave asparagus in a little water until tender. In a large, ovenproof nonstick skillet, heat oil for 30 seconds. Add sliced asparagus and cook for 2 minutes. If using spears, arrange spoke-fashion in the skillet. In a medium bowl, whisk eggs, salt and pepper. Pour over asparagus and cook on medium for 5 minutes or until eggs are nearly set. Sprinkle with cheese and broil for 1 or 2 minutes; just until eggs are set and cheese is melted. Make this 30 minutes ahead and serve warm or at room temperature.

    • Sauteed Chicken Breast with Honey Chipotle BBQ Sauce
    • Sauteed Chicken Breast with Honey Chipotle BBQ Sauce

      Recipe from Marriott Executive Chef Donald Hoffman as featured at the Cotton Research and Promotion Program Press Event

      2013 Beltwide Cotton Conferences  San Antonio, Texas

      Chicken breast

      INGREDIENTS

      8 oz. chicken breast 1T Acala Farms Fresh Roasted Garlic Cottonseed Oil Salt and pepper to taste

      METHOD

      Heat 1 tablespoon of Acala Farms Garlic Cottonseed Oil in a sauce pan and sauté chicken breast on both sides until cooked 165 Degrees in the center Remove and slice. _________________________________________ Honey Chipotle BBQ Sauce

      INGREDIENTS

      1 cup of ketchup 1 teaspoon Acala Farms Smoky Chipotle Cottonseed Oil 1 tablespoon honey 1 teaspoon Worchester Sauce 1 teaspoon Molasses

      METHOD

      Mix all ingredients together and spoon over warm chicken breast in pan. Cook until heated through and serve.

    • Linguine and Mushrooms
    • Linguine and Mushrooms

      fried shallot w pasta sunnyINGREDIENTS

      • 8 ounces dried linguine
      • 1 1/2 tablespoons Acala Farms Fried Shallot Cottonseed Oil
      • 16 ounces assorted mushrooms, such as white, baby portobello (cremini) and/or stemmed oyster mushrooms, thinly sliced
      • Salt
      • Freshly ground black pepper
      • Generous 1/3 cup low-fat sour cream
      • 2 teaspoons Dijon-style mustard
      • 2 tablespoons finely chopped parsley
      • 2 tablespoons finely chopped dill

      METHOD

      Bring a large pot of water to a boil over high heat. Prepare the pasta according to the package directions. Meanwhile, heat the Acala Farms Fried Shallot Cottonseed Oil  in large nonstick saute pan or skillet over medum-high heat. Add the mushrooms and season with salt and pepper to taste, stirring to coat in the oil. Cook, stirring every minute or so, for 8 to 10 minutes, so the mushrooms' moisture evaporates. Once they start to brown, remove pan from heat. Stir in the sour cream and mustard, parsley and dill. Taste, and adjust the seasoning as needed. Drain the pasta, reserving 1/2 cup of the cooking water. Use tongs to toss the linguine in the mushroom mixture, adding the cooking water as needed to keep the dish moist. Serve immediately. Makes 4 servings.

    • Seared Filet Mignon with Shallot Oil
    • Seared Filet Mignon with Shallot Oil

      INGREDIENTS 2 Tbsp. black peppercorns 1 tsp. salt 4 filet mignon steaks 3 Tbsp. Acala Farms Fried Shallot Cottonseed Oil 2 shallots minced (optional) 2 Tbsp. cognac crumbled bleu cheese (optional) METHOD Using a mallet, rolling pin or mortar and pestle, crush the black pepper and combine with salt. Coat the filets with the mixture. Place a large cast iron or heavy duty skillet over high heat until a drop of water sizzles on it. Add half of the Acala Farms Fried Shallot Cottonseed Oil, allow it to get very hot and add the steaks. Cook over a high flame for 2-1/2 to 3 minutes for rare, 3 minutes for medium rare. Flip the steaks, drizzle remaining Fried Shallot oil over them and cook for another 2-1/2 to 3 minutes for rare or 3 minutes for medium rare. They should be nicely seared on both sides. When the second side is finished, leave the steaks in the pan over high heat, pour the cognac over them and simmer on high for one minute. Remove the steaks to a heated serving platter, scatter raw shallots and crumbled bleu cheese on top and pour remaining liquid from the pan over all. Serves 4 Adapted from a recipe by Katherine Kinsolving and Leslie Brenner, Essential Flavors.

    • Lobster Mashed Potatoes
    • Lobster Mashed Potatoes

      Recipe courtesy of Mastro's Restaurants, Los Angeles, CA Yield: 4-6 servings Adapted from a recipe developed by Mastro's Restaurants, Los Angeles, CA INGREDIENTS

      • 2.5 pounds peeled and quartered Idaho® potatoes
      • 5 ounces heavy cream
      • 4 ounces salted butter
      • 1 teaspoon iodized salt
      • 1-2 tsp. Acala Farms Fresh Roasted Garlic Cottonseed Oil
      • 2 pinches white pepper
      • 1 each pound Maine Lobster, steamed, chilled, shelled, and tail cut in 8 pieces
      • 4 ounces salted butter
      • 1 teaspoon McCormickOld Bay® seasoning
      • 1 tablespoon charred scallions, 1/4-inch cut
      METHOD
      1. Boil or steam potatoes until they are fork tender.
      2. In a large mixer with the whisk attachment add potatoes, cream, butter, salt and pepper, and Acala Farms Fresh Roasted Garlic Cottonseed Oil and whip on low speed for two minutes then on high speed for three minutes until smooth.
      3. In a sauté pan over medium heat add steamed and deshelled lobster, butter, old bay seasoning, and charred scallions. Cook until the butter is boiling and the lobster reaches 160 degrees.
      4. Place mashed potatoes in a serving dish, place lobster on top of the potatoes, pour the butter mixture over the lobster and potatoes, and serve.

    • Kansas City-Style Barbeque Sauce
    • Kansas City-Style Barbeque Sauce

      INGREDIENTS

      2 cups orange juice 2 cups ketchup 1 cup brown sugar ⅔ cup cider vinegar ½ cup yellow mustard ⅓ cup Worcestershire sauce ¼ cup steak sauce ¼ cup lemon juice ¼ cup molasses 2 tablespoons chili powder 2 teaspoons Acala Farms Smoky Chipotle Cottonseed Oil 2 teaspoons onion powder 1 teaspoon orange zest 1/2 teaspoon Acala Farms Fresh Roasted Garlic Cottonseed Oil 1 teaspoon salt 1 teaspoon ground ground black pepper Yield:  1 ½ quarts  

      METHOD

      Place orange juice in small saucepan. Bring to simmer; cook over medium heat until  reduced to one-third of original volume. Add remaining ingredients and bring to simmer; remove from heat and cool. Serving Suggestion:  Serve with chicken, pork or beef. Baste meat with barbecue sauce during last 5 to 10 minutes of cooking; serve additional sauce on the side.
       

    • Lemon Garlic Chicken with Creamed Corn
    • Lemon Garlic Chicken with Creamed Corn

      INGREDIENTS 2 Tbsp. Acala Farms Fresh Roasted Garlic Cottonseed Oil 4  skin-on chicken drumsticks 4 skin-on, bone-in chicken thighs Kosher salt and freshly ground pepper 3 Tbsp. flour 2 lemons (finely grated zest of one, juice of both) 2 Tbsp. unsalted butter 1 pound frozen corn 3/4 cup whole mile 2 Tbsp. chopped fresh chives METHOD 1. Preheat oven to 450 degrees. Heat Acala Farms Fresh Roasted Garlic Cottonseed Oil in a large, non-stick, ovenproof skillet over medium-high heat. Sprinkle the chicken with 1/2 tsp. each salt and pepper and 2 Tbsp. flour. Add to the skillet and cook, turning until golden on all sides, about 5 minutes. Add lemon zest, and lemon juice and turn the chicken to coat. Transfer the skillet to the oven; roast the chicken until golden brown and cooked through, about 20 minutes. 2. Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add the corn and 1/4 tsp salt and pepper; cook stirring occasionally until the corn softens, about 5 minutes. Stir in the remaining 1 Tbsp flour then add the milk and bring to boil. Reduce the heat to medium low and simmer, stirring until thickened, about 5 minutes, Stir in the chives and season with salt and pepper. 3. Divid the chicken among the plates and drizzle with pan juices. Serve with the creamed corn.  

    • Chicken Peanut Stir-Fry
    • Chicken Peanut Stir-Fry

      INGREDIENTS 1 cup basmati rice 3 tsp. soy sauce 1 Tbsp. plus 2 teaspoons corn starch 1 Tbsp. plus 1 teaspoon rice vinegar (not seasoned) 1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes 2 tsp. packed brown sugar 2 Tbsp. Acala Farms Pure Cottonseed Oil 1 2-inch piece ginger, peeled & thinly sliced 1 bunch scallions whites roughly chopped, greens thinly sliced 1 Tbsp. Acala Farms Jalapeno-lime Cottonseed Oil 1 small head NAPA cabbage, cored & cut into 2-inch pieces 1/4 cup roasted salted peanuts   METHOD 1. Cook the rise as directed. Meanwhile, whisk 2 tsp. soy sauce and 1 tablespoon each of corn starch and rice vinegar in a bowl; add chicken and toss to coat. Whisk the brown sugar, 1/3 cup water and the remaining 2 teaspoons cornstarch and 1 teaspoon each soy sauce and rice vinegar in a small bowl. 2. Heat 1 tsp. Acala Farms Pure Cottonseed Oil in a large nonstick skillet over high heat. Add the chicken and stir-fry until golden brown, 2-3 minutes. Remove with slotted spoon and place in a bowl. 3. Wipe out the skillet, return to high heat add 1Tbsp. Acala Farms  Jalapeno-lime Cottonseed Oil. When oil bubbles, add the ginger and scallion whites; stir-fry 45 seconds. Add the cabbage and stir-fry until crisp-tender, 3-5 minutes. Stir the brown sugar mixture and add to the pan along with the chicken; stir0fry until the sauce is thick and the chicken is cooked through, 1-2 minutes. Stir in the scallion greens and peanuts. Serve with rice.    

    • Lemongrass Mango Louisiana Shrimp With Vermicelli Rice Noodles
    • Lemongrass Mango Louisiana Shrimp With Vermicelli Rice Noodles

       INGREDIENTS

      METHOD

      1. Heat medium sauté pan over medium-high heat. Add peanut oil, shallots, ginger, Acala Farms Fresh Roasted Garlic Cottonseed Oil, Acala Farms Jalapeno-Lime Cottonseed Oil and lemongrass stalk. Cook until fragrant, about 30 seconds. Add carrot julienne and Louisiana Shrimp and sauté an additional minute. Add coconut milk, curry paste, lime juice and diced mango. Cook for 2-3 more minutes. Remove lemongrass stalk.
      2. Add rice noodles, basil, Acala Farms Fresh Cilantro Cottonseed Oil and mint to pan and toss. Cook for an additional 2-3 minutes.
      3. Serve in bowls, dividing shrimp, noodles and broth evenly.

    • Louisiana Crawfish Bisque
    • Louisiana Crawfish Bisque

      INGREDIENTS

      • Reserved crawfish shells
      • 1-2 Tbsp. Acala Farms Fresh Roasted Garlic Cottonseed Oil
      • 1 cup Onions, large dice
      • 3/4 cup Celery, large dice
      • 1/2 cup Green peppers, large dice
      • 3/4 cup Tomatoes, large dice
      • 1 ea Bay leaf
      • 3 ea Thyme, fresh, whole sprigs
      • 2 tsp Black peppercorn, whole
      • 3 lb Louisiana Crawfish Tails, raw, peeled, shells reserved for stock
      • 4 qt Crawfish stock*
      • 1 cup White wine
      • 1 1/4 lb Butter, unsalted
      • 5 cups Flour
      • 3 cups Onions, small dice
      • 2 cups Celery, small dice
      • 1 cup Green bell peppers, small dice
      • 1 cup Red bell peppers, small dice
      • 1 qt Tomato puree, canned
      • 5 cups Heavy cream, divided
      • 2 tsp Paprika
      • 1/2 tsp Cayenne
      • 2 tsp Acala Farms Hot Habanero Cottonseed Oil
      • 6 sprigs Thyme, fresh
      • 4 ea Bay leaves
      • 2 cups Green onions, chopped
      • 1 cup Parsley, chopped
      • Salt, to taste
      • Pepper, to taste
      • 6 cups White rice, cooked

      METHOD

      1. To make crawfish stock, place crawfish shells in large stock pot and cover with water. Add Acala Farms Fresh Roasted Garlic Cottonseed Oil, onions, celery, green peppers, tomatoes, bay leaves, thyme and peppercorns. Bring to simmer and cook for 45 minutes. Strain and cool until ready to use. Can be made 1 day in advance.
      2. Bring Louisiana Crawfish stock and white wine to a boil in a large sauce pot. Remove from heat and reserve.
      3. Melt butter in large pot over medium heat. Add flour and stir constantly over heat until roux becomes light brown. Add onions, celery, green and red bell peppers and garlic. Cook for 5-6 minutes, until vegetables are tender. Add tomato puree and stir to combine.
      4. Add crawfish stock 1 quart at a time, whisking until soup is completely smooth before adding next quart of stock. Once all stock has been added, add heavy cream, paprika, cayenne, Acala Farms Hot Habanero Cottonseed Oil, fresh thyme and bay leaves. Cover, lower heat to low and simmer for 30 minutes, stirring occasionally.
      5. Add crawfish tails, green onions and parsley to soup. Cook additional 5 minutes. Season to taste with salt and pepper and remove bay leaves.
      6. Ladle soup into appetizer or entrée bowls and place large spoonful of white rice in middle of each.

    • Ginger Chimichurri
    • Ginger Chimichurri

      This is a wonderful marinade for fish, chicken or pork, especially when grilling. It also makes a lovely sandwich spread. INGREDIENTS 1 small shallot, chopped 1/2 cup olive oil 1/4 cup packed parsley 1 Tbsp. Acala Farms Fresh Cilantro Cottonseed Oil 1 Tbsp. ginger root 1/4 cup rice vinegar Salt to taste METHOD Puree all ingredients in a blender until smooth. Use as marinade, sandwich spread or sauce for grilled salmon or whitefish.

    • Garlic and Parsley Chicken Kabobs
    • Garlic and Parsley Chicken Kabobs

      INGREDIENTS 1/4 cup Acala Farms Fresh Roasted Garlic Cottonseed Oil 1/4 cup finely chopped fresh parsley 1-1/4 tsp. salt 1/2 tsp. ground black pepper 2 pounds boneless, skinless chicken breasts cut into 1'1/2-inch pieces lemon wedges for serving METHOD Combine oil, parsley, salt and pepper in a gallon-size zip-lock bag. Add chicken, seal bag and shake to coat. Refrigerate at least 30 minutes and up to 2 hours. Preheat a gas grill on high. Thread chicken on metal skewers and grill over medium-high heat, covered, turning once, until cooked through (about 10 minutes). Serve immediately over parmesan couscous, basmati rice or egg noodles with grilled veggies. Refrigerate leftovers in a sealed container for up to 2 days.

    • Smoky Chipotle Beer-Cheese Soup
    • Smoky Chipotle Beer-Cheese Soup

      INGREDIENTS For croutons: Sourdough bread cut into 1/2" pieces 1/4 cup Acala Farms Pure Cottonseed Oil For soup: 14/ cup  Apple smoked bacon, diced 1/2 cut yellow onion, diced 1/2 cup green pepper, diced 5 Tbsp. butter 6 Tbsp. flour 4 cups chicken stock 11 oz. light beer 1 cup heavy cream 1 bay leaf 1/2 tsp. dry mustard 6 oz. cheddar cheese, grated 1/4 cup  parmesan cheese, ground 1 Tbsp. Acala Farms Smoky Chipotle Cottonseed Oil Salt and pepper to taste  

      Method
      1 Make Croutons: Toss cubed sourdough with Acala Farms Pure Cottonseed Oil.Spread on a cookie sheet and bake in a 350°F oven for 12-15 minutes, or until golden brown. Reserve.
      2 Combine beer, chicken stock and heavy cream in a large sauce pot and bring to a simmer. Turn off and reserve.
      3 Add butter to the pot and melt. Add bacon, onion and green pepper and sauté until bacon is cooked and onion and pepper are tender. Add flour and dry mustard. Stir to form a paste. Add beer, stock, cream mixture about a cup at a time, stirring to a smooth consistency each time before adding more. Season with salt and pepper, add bay leaf. Simmer over low heat for 5 minutes.
      4 Whisk in Cheddar and Parmesan cheeses until melted. Simmer over low heat for an additional 30 minutes. Finish by drizzling with Acala Farms Smoky Chipotle Cottonseed Oil and garnish with sourdough croutons.
       

    • Vegetable Lasagna
    • Vegetable Lasagna

      Thanks to Karen Nikitopoulos from the Georgia Cotton Commission for this recipe 9” x 13” baking pan -  Preheat oven to 350 ̊ INGREDIENTS

      • 1 regular eggplant, cut into 1/4 “ slices
      • 2 portabella  mushrooms, cut into ¼” slices
      • 1 large green bell pepper, cored and cut into 1” wide slices
      • 1 or 2 large russet potato, peeled and cut into ¼” slices
      • ¼ to ½ cup of Acala Farms Pure Cottonseed Oil  with 1 or 2 drops of Acala Farms Hot Habanero Cottonseed Oil mixed in.  Add a drop at a time more and mix to suit your taste, if you like more heat.  Just remember, the heat will increase a little after cooking and sitting overnight.
      • 16 ounce container of ricotta cheese
      • 2 or more cups of fresh mozzarella cheese (fresh cut up for layering) or shredded mozzarella
      • About 32 ounces of store bought or homemade pasta/marinara sauce (with or without meat)
      METHOD
      1. Sautee over medium heat, the sliced vegetables in a large skillet using the oil until browned.  Set aside on absorbent toweling until all vegetables are browned.  Alternatively, brush a baking sheet with the oil…brush each side of the vegetable slices and brown under the broiler on each side.  Careful not to burn.
      2. Lightly oil the9” x 13” baking pan.
      3. Spread a thin layer of sauce on the bottom.
      4. Spread a layer of potatoes and top with another layer of sauce.
      5. Top with spoonsful of ricotta and mozzarella. Lightly season with salt and fresh ground pepper (optional).
      6. Layer all of the other vegetables and repeat the process until all the ingredients are used.
      7. End with a layer of the sauce and cheeses.
      8. Bake uncovered for about 30 - 40 minutes or until top is bubbling.
      NOTES: You can use any vegetables you like or add to the ones listed above.  If fresh spinach is used, don’t brown it first.  Wash it and spin the water out.  Other vegetables you can use instead of the ones above or in addition are artichoke hearts, squashes, slices of onions, leeks…just whatever you like.  Ground meat or sausage can also be used.  No cook lasagna noodles may be used in place of the potatoes.  The possibilities are endless.  

    • Butternut Squash for Dinner
    • Butternut Squash for Dinner

      Showcase the color and flavor of fall's harvest with this easy yet deeply satisifying vegetarian (and vegan) meal. Use brown rice (versus white) for a heartier dish.

      Yield: 6 servings

      Preparation Time: 25 minutes

      Start to Finish Time: 45 minutes

      INGREDIENTS
      • 1 small butternut squash, peeled, deseeded, and diced into 1/2-inch pieces
      • 1 small onion, thinly sliced
      • 3 tablespoons Acala Farms Pure Cottonseed Oil
      • 1/2 teaspoon ground cumin
      • 1/2 teaspoon ground ginger
      • 2 teaspoons curry powder
      • 1 bay leaf
      • 1 cup chicken or vegetable stock
      • 3 cups cooked rice
      • 1/3 cup raisins
      • 1/3 cup toasted pistachios or pinenuts
      • 1 orange, peeled and roughly chopped
      • Garnish: 1 tablespoon chopped scallions or chives
       METHOD In a large saucepan over medium-high heat, saute butternut squash and onion in Acala Farms Pure Cottonseed Oil until slightly softened, about 8 to 10 minutes. Add spices and bay leaf, stir well, and cook about 2 minutes longer, stirring ingredients a few times (spices will become very fragrant). Add stock and bring to a boil. Lower heat to simmer, cover pan, and cook 8 to 10 minutes. Remove bay leaf, fold in rice, raisins, pistachios, and orange pieces. Cook 1 to 2 minutes to heat rice. Transfer to a serving dish and garnish with chopped scallions or chives.  

    • Grilled Peach-glazed Chicken
    • Grilled Peach-glazed Chicken

      Spicy Peach Glaze

      Preheat the grill. Combine Spicy Peach Glaze ingredients in a medium bowl and season with salt and pepper to taste. Reserve 1/2 cup. Brush the chicken with olive oil and season with salt and pepper to taste. Place skin-side down and cook for 6 to 7 minutes, until golden brown. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and continue cooking an additional 4 to 5 minutes. Place peach halves, cut side down on the grill and grill for 2 minutes. Turn over and brush with the reserved 1/2 cup of peach glaze, grill for 3 to 4 more minutes until peaches are soft.

    • Grilled Pork Kabobs
    • Grilled Pork Kabobs

      Fire up the barbecue for kabobs -- a welcome change from the ubiquitous burgers and hot dogs. Serve with a green salad.

      Yield: 6 to 8 servings

      INGREDIENTS
      • 1/4 cup wine vinegar
      • 3/4 cup Acala Farms Pure Cottonseed Oil
      • 4 tablespoons lemon juice
      • 1 tablespoon Worcestershire sauce
      • 1 tablespoon dried oregano
      • 1 teaspoon dried thyme
      • 1-2 teaspoons Acala Farms Fresh Roasted Garlic Cottonseed Oil
      • 1 teaspoon to 1 tablespoon red pepper flakes, to taste
      • 1 teaspoon salt
      • 2 pounds boneless pork loin, cut into 1-inch cubes
      • 6 to 8 thick slices Italian bread
      METHOD Mix vinegar, oil, lemon juice, Worcestershire sauce, oils and spices for marinade. Pour marinade over pork cubes, place in sealable plastic bag, and refrigerate 4 to 24 hours, turning bag occasionally. Remove meat from marinade and thread onto skewers. Grill over hot coals, basting with reserved marinade, for about 4 minutes on each side. Serve by pulling meat off skewers onto slices of bread.

    • Satay Chicken
    • Satay Chicken

      Skewered chicken flavored with peanuts and spices -- this unusual dish is exotic enough to thrill the grownups, but mild enough for kids -- perfect for a family cookout or a small outdoor party. Serve these with skewers of grilled vegetables -- Vidalia onions, mushrooms, zucchini, and red bell peppers. Delicious!

      Yield: 6 to 8 servings

      INGREDIENTS
      • 3 pounds boneless, skinless chicken breasts, cut into cubes for skewers
      • 1/4 cup soy sauce
      • 1/4 cup orange juice
      • 2 tablespoons Acala Farms Pure Cottonseed Oil
      • 1/2 teaspoon red pepper flakes, crushed
      • 1 garlic clove, minced
      • 1/4 cup peanut butter
      • 2 tablespoons minced onion
      • 1 teaspoon ground coriander
      • 1 teaspoon ground turmeric
      • 1/2 teaspoon ground ginger
      • 1-2 teaspoons Acala Farms Fresh Cilantro Cottonseed Oil
      METHOD Place the chicken in a large shallow bowl or baking dish. Combine the remaining ingredients and pour over the chicken. Marinate overnight in the refrigerator, turning a few times. Prepare a fire in a grill or preheat the broiler. Thread the chicken onto skewers. Grill or broil the chicken for 5 to 7 minutes on each side. Serve hot.

    • Chipotle Grilled Chicken Breast with Blueberry-Peach Salsa
    • Chipotle Grilled Chicken Breast with Blueberry-Peach Salsa

      INGREDIENTS

      Marinated chicken
      1/4 cup Acala Farms Pure Cottonseed Oil
      1/4 cup Blueberries, fresh
      3 Tbsp. Blueberry juice
      2T Acala Farms Smoky Chipotle Cottonseed Oil
      1T Acala Farms Fresh Roasted Garlic Cottonseed Oil
      1 Tbsp. Oregano, minced
      2 Tbsp. Lime juice
      Kosher salt
      8 Chicken breast, skinless
      Blueberry salsa
      1 Cup Blueberries, fresh
      1/2 Cup Peaches, fresh or frozen, diced
      2 Tbsp. Acala Farms Pure Cottonseed Oil oil
      2 Tbsp. Lime juice
      1 Tbsp. Shallot, minced
      1 Tbsp. Acala Farms Jalapeño-Lime Cottonseed Oil
      1/2 tsp. Kosher salt
      1/4 tsp. Cayenne pepper

      METHOD

      1. For the marinade: Combine the pure cottonseed oil, smoky chipotle cottonseed oil, blueberries, juice, fresh roasted garlic cottonseed oil, and oregano in a blender; purée until smooth. Add the lime juice and salt and pour into a Ziploc bag; add the chicken breasts and rub to coat. Seal and marinate, refrigerated, for at least 60 minutes.
      2. For the salsa: While the chicken is marinating, combine the ingredients for the salsa and mix to combine; season to taste. Let sit for at least 30 minutes to combine the flavors. The salsa can be made up to a day ahead of time.
      3. To finish the dish: Preheat the grill to medium and remove the chicken from the marinade. Pat off any excess and grill the chicken on both sides until cooked through, about 10 minutes. Let the chicken rest in a warm area before slicing.
      4. Serve chicken sliced over a bed of rice pilaf and your favorite seasonal vegetable, garnished with the blueberry salsa.

    • Smoked Turkey & Grilled Corn Salad
    • Smoked Turkey & Grilled Corn Salad

      This wonderfully smoky summer salad makes a perfect lunch or light dinner. MAKE AHEAD: This salad can be made and refrigerated a day in advance. 6 servings (4-1/2 to 5 cups) INGREDIENTS: 3 ears corn, husks removed • 8 oz. smoked boneless, skinless chicken or turkey breast, cut into 3/4-inch long, 1/4-inch thick matchsticks. • 1/3 cup raisins, coarsely chopped • 1 medium carrot, grated or 1/2 cup grated carrots • 4 or 5 large scallions, white and light green parts, finely chopped (about 1/2 cup) • 3 Tbsp finely chopped fresh parsley • 2 Tbsp Apple cider vinegar • 1 Tbsp honey • 1 tsp dijon-style mustard • 2 Tbsp Acala Farms Smoky Chipotle cottonseed oil •Salt • Freshly ground black pepper DIRECTIONS Prepare the grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). Rinse the ears of corn and wrap individually, still damp, in aluminum foil. Transfer to the grill, cover and cook for 20 minutes, rotating the packets every 5-7 minutes until each ear is tender and lightly browned in some areas. Allow the corn to cool in the foil for 10 minutes then unwrap it. When the ears are cool enough to handle, cut the kernels from the cobs. Discard cobs and place kernels in a large bowl. Add the turkey, raisins, carrot, scallions and parsley. Whisk together the vinegar, honey, mustard and oil in a bowl until it forms an emulsified dressing. Season with salt & pepper to taste. Pour over the turkey mixture and toss. Taste, adjust seasonings as needed. Let the salad sit 15 minutes before serving or refrigerate until ready to serve.  

    • Orange Spinach Salad
    • Orange Spinach Salad

      INGREDIENTS: Viniagrette 3 Tbsp basamic vinegar • 1/4 tsp sea salt • 1/4 tsp black pepper • 1/2 cup Acala Farms Pure Cottonseed Oil Salad 4 cups spinach, washed and dried well • 2 cups bite-sized pieces of romaine lettuce • 5 strawberries, sliced • 1-1/2 oranges peeled • 1/4 cup blue cheese DIRECTIONS: To prepare the vinaigrette, whisk together vinegar, salt and pepper in a small bowl. Gradually whisk in Pure Cottonseed Oil until emulsified. Place greens in a salad bowl. Add sliced strawberries. Cut peeled orages into rounds, then cut rounds in half. Add greens to strawberries. Squeeze the juice of 1/2 orange over all ingredients in the bowl. Sprinkle bue cheese over the salad and toss with enough vinaigrette to balance the greens.  

    • Avocado & Black Bean Crostini
    • Avocado & Black Bean Crostini

      INGREDIENTS: 1 Baguette, sliced 1/4-inch thick (about 20 slices) • 1 Small Vidalia onion, finely diced • 1-2 medium tomatos, finely chopped • 1  15-oz can black beans • 1 tsp Acala Farms Fresh Cilantro Cottonseed Oil • 1 tsp white wine vinegar • Salt and freshly ground black pepper, to taste • 2 Avocados, diced • 2 Tbsp lime juice • 1 tsp Acala Farms Fresh Roasted Garlic Cottonseed Oil • 1/4 tsp chili powder • 1/8 tsp ground cumin • 4 oz crumbled feta cheese DIRECTIONS: Preheat oven to 400F, then lay baguette slices flat on a cookie sheet and toast in the oven until golden brown (5-7 minutes). Cook the onions, tomatoes, black beans and vinegar over medium heat until all is softened. Season with salt and pepper. Remove the pan from heat and allow to cool to room temperature. Combine avocados, lime juice, oils, chili powder and cumin. Season with salt and pepper. To assemble: on each crostini place a heaping spoonful of the black bean mixture followed by a heaping teaspoon of the avocado mixture. Garnish with crumbled cheese and serve.    

  • Grilling ideas
    • Sweet Guajillo Pepper Kabobs
    • Sweet Guajillo Pepper Kabobs

      kabobsINGREDIENTS:

      • 2 zucchinis, cut in circles
      • 2 yellow squash, cut in circles
      • 2 red peppers, cut into bite-size pieces
      • 2 chicken breasts, cut into bite-size pieces
      • 1 red onion, chopped into bite-size pieces
      • 1 box baby portabella mushrooms (12-16 mushrooms)
      • 1 box cherry tomatoes
      • 3 tbsp Acala Farms Sweet Guajillo Pepper Oil
      • 1 tbsp Acala Farms Fresh Roasted Garlic Oil
      • Salt and pepper to taste
      • Wood skewers for kabobs
      METHOD:
      • Start grill, heating to a high, even temperature
      • Soak wooden skewers in water to prevent burning when placed on the grill
      • In a bowl, combine both oils, salt and pepper
      • Toss vegetables and chicken in oil
      • Place vegetables and several pieces of chicken on each skewer
      • Place skewers on grill
      • rotate each side, cooking evenly, about 3 minutes each side
      • Remove skewers from grill and slide the now cooked meat and vegetables

    • Cumin Avocado Burgers
    • Cumin Avocado Burgers

      burgerINGREDIENTS:

      • 1 lb ground beef
      • 2 eggs
      • 2 tbsp Acala Farms Toasted Cumin Cottonseed Oil
      • 2 tsp cayenne pepper
      • 2 shots bourbon
      • 2 avocados
      • 2 tomatoes
      • 1 block sharp cheddar, cut into thin slices
      • 1 loaf ciabatta, cut in fourths
      METHODS:
      • Either set oven to broil or get grill started
      • in a large bowl, mix ground beef, eggs, Toasted Cumin Oil, cayenne pepper and bourbon
      • lightly pack into four patties and either place on broiler in oven or grill. Cook evenly to your desired temperature, flipping burgers after 10 minutes.
      • Chop avocados into thin strips and tomatoes into thin circles
      • Take ciabatta fourths and split in half to make top and bottom buns, place in oven to crisp up bread
      • Arrange burgers by placing avocado and tomato, then burger and cheese on each bun. Top with any other condiments you like
       

    • Buttery Garlic Hot Wings
    • Buttery Garlic Hot Wings

      wingsINGREDIENTS:

      METHOD:
      • In a large bowl, mix 2 tbsp Fresh Roasted Garlic oil, cayenne pepper, mustard, black pepper and Chili Cumin oil. Reserve 2 tbsp of sauce
      • Rinse and dry chicken wings
      • Toss wings in sauce, place on tray and let sit for 2 hours
      • Preheat oven to 375. Arrange the wings on a rack, over a baking sheet and bake for 45 to 55 minutes, turning halfway through
      • Meanwhile, saute minced jalapeno in 2 tbsp of Fresh Roasted Garlic oil for 1 minutes
      • Add the reserve 2 tbsp of sauce and Sriracha, bring to a simmer
      • Add butter, vinegar and lime juice. Stir until melted
      • Remove wings from oven and toss wings in sauce, serve hot

    • Pomegranate-Glazed Steak
    • Pomegranate-Glazed Steak

      pomegranatesteakINGREDIENTS:

      • 4, 1/2 lb sirloin steaks
      • Coarsely ground peppercorn
      • 1 1/2 tsp chopped rosemary
      • 2 1/2 tsp Acala Farms PURE Cottonseed Oil
      • 1 1/2 cups pomegranate juice
      • 6 tsp packed brown sugar
      • 3 tsp balsamic vinegar
      METHOD:
      • Generously rub steak with ground peppercorn and rosemary. Place steaks in a large ziploc bag
      • Add 1/2 pomegranate juice and 2 tsp balsamic vinegar to bag with steaks. Allow to marinade for an hour
      • Heat PURE oil in a large skillet on medium-high heat
      • Add steaks, cook desired amount, about 5 minutes per side for medium rare
      • Transfer steaks to plate, pour steak juices from skillet into a saucepan
      • Add remaining pomegranate juice, balsamic vinegar and brown sugar to saucepan
      • Boil until reduced to 1/2 a cup of glaze
      • Season to taste with salt
      • Drizzle steaks generously with glaze

    • Jalapeño Lime Burgers with Cilantro Avocado Aioli
    • Jalapeño Lime Burgers with Cilantro Avocado Aioli

      INGREDIENTS10506841_710194715731280_8927447295210017827_o

      METHOD In a bowl, beat egg until well mixed an a light yellow color. Add soy sauce and Acala Farms Jalapeno Lime Cottonseed Oil  along with salt and pepper, mix well. Add ground beef to bowl and mix with marinade. Cover and let sit while making Cilantro Avocado Aioli. Once well marinaded, form  ground beef into 4, 1/4 lb patties and grill. Remove, add toppings as preferred, including Cilantro Avocado Aioli, and enjoy!  

    • Kansas City-Style Barbeque Sauce
    • Kansas City-Style Barbeque Sauce

      INGREDIENTS

      2 cups orange juice 2 cups ketchup 1 cup brown sugar ⅔ cup cider vinegar ½ cup yellow mustard ⅓ cup Worcestershire sauce ¼ cup steak sauce ¼ cup lemon juice ¼ cup molasses 2 tablespoons chili powder 2 teaspoons Acala Farms Smoky Chipotle Cottonseed Oil 2 teaspoons onion powder 1 teaspoon orange zest 1/2 teaspoon Acala Farms Fresh Roasted Garlic Cottonseed Oil 1 teaspoon salt 1 teaspoon ground ground black pepper Yield:  1 ½ quarts  

      METHOD

      Place orange juice in small saucepan. Bring to simmer; cook over medium heat until  reduced to one-third of original volume. Add remaining ingredients and bring to simmer; remove from heat and cool. Serving Suggestion:  Serve with chicken, pork or beef. Baste meat with barbecue sauce during last 5 to 10 minutes of cooking; serve additional sauce on the side.
       

    • Ginger Chimichurri
    • Ginger Chimichurri

      This is a wonderful marinade for fish, chicken or pork, especially when grilling. It also makes a lovely sandwich spread. INGREDIENTS 1 small shallot, chopped 1/2 cup olive oil 1/4 cup packed parsley 1 Tbsp. Acala Farms Fresh Cilantro Cottonseed Oil 1 Tbsp. ginger root 1/4 cup rice vinegar Salt to taste METHOD Puree all ingredients in a blender until smooth. Use as marinade, sandwich spread or sauce for grilled salmon or whitefish.

    • Garlic and Parsley Chicken Kabobs
    • Garlic and Parsley Chicken Kabobs

      INGREDIENTS 1/4 cup Acala Farms Fresh Roasted Garlic Cottonseed Oil 1/4 cup finely chopped fresh parsley 1-1/4 tsp. salt 1/2 tsp. ground black pepper 2 pounds boneless, skinless chicken breasts cut into 1'1/2-inch pieces lemon wedges for serving METHOD Combine oil, parsley, salt and pepper in a gallon-size zip-lock bag. Add chicken, seal bag and shake to coat. Refrigerate at least 30 minutes and up to 2 hours. Preheat a gas grill on high. Thread chicken on metal skewers and grill over medium-high heat, covered, turning once, until cooked through (about 10 minutes). Serve immediately over parmesan couscous, basmati rice or egg noodles with grilled veggies. Refrigerate leftovers in a sealed container for up to 2 days.

    • Grilled Peach-glazed Chicken
    • Grilled Peach-glazed Chicken

      Spicy Peach Glaze

      Preheat the grill. Combine Spicy Peach Glaze ingredients in a medium bowl and season with salt and pepper to taste. Reserve 1/2 cup. Brush the chicken with olive oil and season with salt and pepper to taste. Place skin-side down and cook for 6 to 7 minutes, until golden brown. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and continue cooking an additional 4 to 5 minutes. Place peach halves, cut side down on the grill and grill for 2 minutes. Turn over and brush with the reserved 1/2 cup of peach glaze, grill for 3 to 4 more minutes until peaches are soft.

    • Grilled Pork Kabobs
    • Grilled Pork Kabobs

      Fire up the barbecue for kabobs -- a welcome change from the ubiquitous burgers and hot dogs. Serve with a green salad.

      Yield: 6 to 8 servings

      INGREDIENTS
      • 1/4 cup wine vinegar
      • 3/4 cup Acala Farms Pure Cottonseed Oil
      • 4 tablespoons lemon juice
      • 1 tablespoon Worcestershire sauce
      • 1 tablespoon dried oregano
      • 1 teaspoon dried thyme
      • 1-2 teaspoons Acala Farms Fresh Roasted Garlic Cottonseed Oil
      • 1 teaspoon to 1 tablespoon red pepper flakes, to taste
      • 1 teaspoon salt
      • 2 pounds boneless pork loin, cut into 1-inch cubes
      • 6 to 8 thick slices Italian bread
      METHOD Mix vinegar, oil, lemon juice, Worcestershire sauce, oils and spices for marinade. Pour marinade over pork cubes, place in sealable plastic bag, and refrigerate 4 to 24 hours, turning bag occasionally. Remove meat from marinade and thread onto skewers. Grill over hot coals, basting with reserved marinade, for about 4 minutes on each side. Serve by pulling meat off skewers onto slices of bread.

    • Satay Chicken
    • Satay Chicken

      Skewered chicken flavored with peanuts and spices -- this unusual dish is exotic enough to thrill the grownups, but mild enough for kids -- perfect for a family cookout or a small outdoor party. Serve these with skewers of grilled vegetables -- Vidalia onions, mushrooms, zucchini, and red bell peppers. Delicious!

      Yield: 6 to 8 servings

      INGREDIENTS
      • 3 pounds boneless, skinless chicken breasts, cut into cubes for skewers
      • 1/4 cup soy sauce
      • 1/4 cup orange juice
      • 2 tablespoons Acala Farms Pure Cottonseed Oil
      • 1/2 teaspoon red pepper flakes, crushed
      • 1 garlic clove, minced
      • 1/4 cup peanut butter
      • 2 tablespoons minced onion
      • 1 teaspoon ground coriander
      • 1 teaspoon ground turmeric
      • 1/2 teaspoon ground ginger
      • 1-2 teaspoons Acala Farms Fresh Cilantro Cottonseed Oil
      METHOD Place the chicken in a large shallow bowl or baking dish. Combine the remaining ingredients and pour over the chicken. Marinate overnight in the refrigerator, turning a few times. Prepare a fire in a grill or preheat the broiler. Thread the chicken onto skewers. Grill or broil the chicken for 5 to 7 minutes on each side. Serve hot.

    • Chipotle Grilled Chicken Breast with Blueberry-Peach Salsa
    • Chipotle Grilled Chicken Breast with Blueberry-Peach Salsa

      INGREDIENTS

      Marinated chicken
      1/4 cup Acala Farms Pure Cottonseed Oil
      1/4 cup Blueberries, fresh
      3 Tbsp. Blueberry juice
      2T Acala Farms Smoky Chipotle Cottonseed Oil
      1T Acala Farms Fresh Roasted Garlic Cottonseed Oil
      1 Tbsp. Oregano, minced
      2 Tbsp. Lime juice
      Kosher salt
      8 Chicken breast, skinless
      Blueberry salsa
      1 Cup Blueberries, fresh
      1/2 Cup Peaches, fresh or frozen, diced
      2 Tbsp. Acala Farms Pure Cottonseed Oil oil
      2 Tbsp. Lime juice
      1 Tbsp. Shallot, minced
      1 Tbsp. Acala Farms Jalapeño-Lime Cottonseed Oil
      1/2 tsp. Kosher salt
      1/4 tsp. Cayenne pepper

      METHOD

      1. For the marinade: Combine the pure cottonseed oil, smoky chipotle cottonseed oil, blueberries, juice, fresh roasted garlic cottonseed oil, and oregano in a blender; purée until smooth. Add the lime juice and salt and pour into a Ziploc bag; add the chicken breasts and rub to coat. Seal and marinate, refrigerated, for at least 60 minutes.
      2. For the salsa: While the chicken is marinating, combine the ingredients for the salsa and mix to combine; season to taste. Let sit for at least 30 minutes to combine the flavors. The salsa can be made up to a day ahead of time.
      3. To finish the dish: Preheat the grill to medium and remove the chicken from the marinade. Pat off any excess and grill the chicken on both sides until cooked through, about 10 minutes. Let the chicken rest in a warm area before slicing.
      4. Serve chicken sliced over a bed of rice pilaf and your favorite seasonal vegetable, garnished with the blueberry salsa.

    • Smoked Turkey & Grilled Corn Salad
    • Smoked Turkey & Grilled Corn Salad

      This wonderfully smoky summer salad makes a perfect lunch or light dinner. MAKE AHEAD: This salad can be made and refrigerated a day in advance. 6 servings (4-1/2 to 5 cups) INGREDIENTS: 3 ears corn, husks removed • 8 oz. smoked boneless, skinless chicken or turkey breast, cut into 3/4-inch long, 1/4-inch thick matchsticks. • 1/3 cup raisins, coarsely chopped • 1 medium carrot, grated or 1/2 cup grated carrots • 4 or 5 large scallions, white and light green parts, finely chopped (about 1/2 cup) • 3 Tbsp finely chopped fresh parsley • 2 Tbsp Apple cider vinegar • 1 Tbsp honey • 1 tsp dijon-style mustard • 2 Tbsp Acala Farms Smoky Chipotle cottonseed oil •Salt • Freshly ground black pepper DIRECTIONS Prepare the grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). Rinse the ears of corn and wrap individually, still damp, in aluminum foil. Transfer to the grill, cover and cook for 20 minutes, rotating the packets every 5-7 minutes until each ear is tender and lightly browned in some areas. Allow the corn to cool in the foil for 10 minutes then unwrap it. When the ears are cool enough to handle, cut the kernels from the cobs. Discard cobs and place kernels in a large bowl. Add the turkey, raisins, carrot, scallions and parsley. Whisk together the vinegar, honey, mustard and oil in a bowl until it forms an emulsified dressing. Season with salt & pepper to taste. Pour over the turkey mixture and toss. Taste, adjust seasonings as needed. Let the salad sit 15 minutes before serving or refrigerate until ready to serve.  

  • Hors du' Oeuvres
    • Beer-Soaked Chili Cheese Fries
    • Beer-Soaked Chili Cheese Fries

      chilifriesINGREDIENTS Fries:

      Chili METHOD Fries:
      • Rinse and slice potatoes into strips for fries
      • Transfer to a larger bowl
      • Pour beer over fries, top with water and let soak for at least 4 hours, preferably overnight
      • Preheat oven to 425
      • In a large bowl, mix 1/4 cup Garlic and 1/4 cup Chili Cumin oils with salt
      • Drain potatoes and toss in oil until full coated
      • Arrange on baking trays (you will need at least 2) so that potatoes are not overlapping
      • Bake for 20-30 minutes, flipping potatoes halfway through until golden brown
      • Remove from oven, and place in 13x9 baking pan
      Chili:
      • In a large pot, pour 2 tbsp of Garlic Oil
      • Add beef and onions, cook until browned through (3-5 minutes) on medium/ high heat
      • Stir in tomatoes, beans, salsa, water and Chili Cumin Oil
      • Cook on high until boiling, then lower temperature and simmer 30 minutes, until most of the liquid has cooked off
      • Switch oven to broil
      • Pour chili mixture over fries, you may not need all of it depending on your preference
      • Sprinkle cheese on top
      • Place in oven and broil for 5 minutes
      • Top with chopped green onion for garnish

    • Slow cooker Chipotle BBQ Chicken Meatballs
    • Slow cooker Chipotle BBQ Chicken Meatballs

      INGREDIENTS: chixbbqmeatballs

      METHOD:
      • Set oven to broil
      • In a large bowl, combine the eggs, 1 tbsp Garlic Oil, bread crumbs, onion, salt, and pepper
      • Add ground chicken and mix until combined
      • Grease 2 cookie sheets with remaining Garlic Oil
      • Scoop about 2 tbsp of the chicken mixture to form meatballs and place on cookie sheets
      • Broil in oven for 8 minutes, rotation meatballs halfway through
      • Transfer meatballs to slow cooker
      • Add bottle of barbecue sauce, orange juice and Smokey Chipotle Oil
      • Gently toss meatballs in sauce until well distributed and coated
      • Cover and cook on low for 4 to 5 hours
      • Serve either directly from slow cooker or remove meatballs and serve with toothpicks on a platter

    • Maple-Roasted Cumin Sweet Potatoes
    • Maple-Roasted Cumin Sweet Potatoes

      Roasted Cumin Sweet PotatoesINGREDIENTS:

      METHOD: Preheat oven to 400°F. In a large bowl, combine syrup, lemon juice, Acala Farms Chili Cumin Cottonseed Oil, salt and pepper. Toss sweet potatoes in mixture, coating thoroughly. Arrange potatoes and remainder of sauce in a 13x9 baking pan. Cover and place in over. Check potatoes every 15 minutes and toss until tender, about 45 minutes to one hour.   

    • Best-ever hummus
    • Best-ever hummus

      Quick and easy, this tasty and good-for-you hummus recipe will leave everyone begging for more. To make with other flavors, simply swap your favorite Acala Farms Flavor-infused Cottonseed Oil for the one listed here. Try them all. Serve with crackers and veggies for a great, healthy, anytime snack.

      INGREDIENTS

      1 12-oz can garbanzo beans (Chickpeas), drained 1/3 cup water 3 Tbsp. Acala Farms Fried Shallot Cottonseed Oil Kosher salt to taste

      METHOD

      Place all ingredients into the bowl of a food processor, cover and blend until creamy smooth. Garnish with crisp red pepper slices and serve.  

    • Salmon Salpicon
    • Salmon Salpicon

      Recipe from Marriott Executive Chef Donald Hoffman as featured at the Cotton Research and Promotion Program Press Event

      2013 Beltwide Cotton Conferences  San Antonio, Texas

      INGREDIENTS

      8 oz. Fresh Salmon seared and cooked through 140 degrees center 1 tablespoon Magi sauce . small diced red onion 1 each small diced tomatillo 1 teaspoon Acala Farms Jalapeño-lime Cottonseed Oil 1 teaspoon Acala Farms Fresh Cilantro Cottonseed Oil

      METHOD

      Break up cooked salmon and combine all ingredients. Scoop a teaspoon of the mix and place on a bread crostini.

    • Cereal Snack Mix
    • Cereal Snack Mix

      The addition of your favorite Acala Farms Cottonseed Oil is a new twist on a favorite snack. * Fresh Roasted Garlic, Smoky Chipotle, Jalapeno-Lime or any of the Acala Farms Flavor-infused oils may be used. Choose your favorite, then share the flavor and share the fun. INGREDIENTS 3 cups Corn squares cereal 3 cups Rice squares cereal 3 cups Wheat squares cereal 1 cup peanuts 1 cup bite-size pretzels 4 T butter or margarine 2 T Acala Farms Fresh Roasted Garlic Cottonseed Oil* 2 T Worcestershire sauce 1 1/2 tsp seasoned salt  METHOD Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in oil and seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.    

  • Quick & Easy
    • Pumpkin Honey Mustard Vinaigrette
    • Pumpkin Honey Mustard Vinaigrette

      A pumpkin honey mustard vinaigrette is what brings all the flavors together in this roquefort pear salad from Carlos Leo and our friends at Spoonabilities. pumpkin-honey-mustard-vinaigrette-on-roquefort-pear-salad INGREDIENTS

      • 1 head Boston Lettuce torn into bite-size pieces
      • 1 Anjou pears - peeled, cored and chopped
      • 3 ounces Roquefort cheese, crumbled
      • 1 avocado - peeled, pitted, and diced
      • ½ cup thinly sliced green onions
      • ½ cup pecans
      Vinaigrette METHOD
      1. In a skillet toast the pecans, until the pecan fragrance comes out. set aside.
      2. In a mason jar, add the Pumpkin Honey Mustard, red wine vinegar, Roasted Garlic & Pure Cottonseed Oil, salt and pepper. Shake several times until is all blended and emulsifies. Set aside
      3. In a serving bowl, place in layers the lettuce, pears, blue cheese, avocado, and green onion.
      4. Pour salad dressing over the greens. Sprinkle on some chopped pecans.
       

    • Creamy Coconut Curry Soup
    • Creamy Coconut Curry Soup

      Serve this rich and creamy Coconut Curry Soup with warm pumpernickel bread dipped with whipped honey butter for a truly wonderful and quick evening meal. Yield: 6 cups Prep Time: About 35 minutes Shelf Life: At least 5 days under refrigeration INGREDIENTS 1 ounce Acala Farms Curry Spice Cottonseed Oil 4 ounces diced yellow onion ½ ounce finely chopped garlic (substitute 1/2 teaspoon Acala Farms Fresh Roasted Garlic Cottonseed Oil if desired) 24 ounces fresh or canned pumpkin puree 16 ounces vegetable or chicken stock 1 ounce grated fresh ginger 1 ounce lemongrass paste ½ ounce firmly packed light brown sugar ¼ teaspoon ground allspice 12 ounces canned coconut milk 1.5 ounce finely chopped fresh chives

      METHOD

      1. In a large pot, heat the Acala Farms Curry Spice Cottonseed Oil  over medium-high and saute the onion and garlic until the onion is wilted and light brown, about 8 minutes. Stir in the pumpkin, stock, ginger, lemongrass paste, brown sugar, and allspice. Cover and bring to a boil, then reduce heat and simmer for 20 minutes.
      2. Transfer the soup to a blender and puree until completely smooth. Return to the pot, stir in coconut milk, chives, salt, and pepper, and simmer. Ladle into bowls and serve with a dollop of heavy cream and a generous spoonful Acala Farms Curry Spice oil drizzled over the soup.

    • Sweet Guajillo Pepper Kabobs
    • Sweet Guajillo Pepper Kabobs

      kabobsINGREDIENTS:

      • 2 zucchinis, cut in circles
      • 2 yellow squash, cut in circles
      • 2 red peppers, cut into bite-size pieces
      • 2 chicken breasts, cut into bite-size pieces
      • 1 red onion, chopped into bite-size pieces
      • 1 box baby portabella mushrooms (12-16 mushrooms)
      • 1 box cherry tomatoes
      • 3 tbsp Acala Farms Sweet Guajillo Pepper Oil
      • 1 tbsp Acala Farms Fresh Roasted Garlic Oil
      • Salt and pepper to taste
      • Wood skewers for kabobs
      METHOD:
      • Start grill, heating to a high, even temperature
      • Soak wooden skewers in water to prevent burning when placed on the grill
      • In a bowl, combine both oils, salt and pepper
      • Toss vegetables and chicken in oil
      • Place vegetables and several pieces of chicken on each skewer
      • Place skewers on grill
      • rotate each side, cooking evenly, about 3 minutes each side
      • Remove skewers from grill and slide the now cooked meat and vegetables

    • Creamy Garlic Alfredo Sauce
    • Creamy Garlic Alfredo Sauce

      INGREDIENTS

      • 1/2 cup (1 stick butter, salted)
      • 1 cup heavy whipping cream
      • 1 cup grated Parmesan cheese
      • 1/2 cup grated Romano cheese
      • 1/2 cup grated Asiago cheese
      • ground black pepper to taste
      • 1 tbsp Acala Farms Fresh Roasted Garlic Oil
      METHOD
      • In a saucepan, melt butter
      • Add heavy whipping cream and stir until mixed
      • Add cheese and Acala Farms Garlic Oil, mix until cheese is melted
      • Season with pepper to taste

    • Chili Cumin Shrimp and Rice
    • Chili Cumin Shrimp and Rice

      chilicuminshrimpINGREDIENTS

      • 1 cup white rice
      • 1 lb uncooked shrimp, peeled and deveined
      • 1/2 tsp paprika
      • 1/4 tsp cayenne pepper
      • 1/4 tsp black pepper
      • 1/2 tsp salt
      • 2 tbsp butter
      • 2 tbsp Acala Farms Chili Cumin Cottonseed Oil
      • juice from 1 lime
      • 1 orange pepper, diced
      • 1 cup snap peas
      METHOD
      • In a saucepan, bring 2 cups water to boil. Add rice. Cover and simmer for 20 minutes or until water is absorbed
      • 5-10 minutes before rice is finished cooking mix paprika, cayenne pepper, black pepper and salt in a bowl. Toss shrimp in spices
      • In a frying pan, melt butter. Add Acala Farms Chili Cumin Oil and mix
      • Transfer shrimp to pan and cook until no longer opaque on both sides, 3-4 minutes total
      • Remove shrimp, retaining sauce in bottom of pan
      • Add diced pepper and snap peas, lightly sautee
      • Mix veggies in with rice
      • Serve rice, top with shrimp

    • Refreshing Tzatziki Sauce
    • Refreshing Tzatziki Sauce

      Curry Meatballs with tzatzikiINGREDIENTS:

      • 3 cups (24 oz) plain greek yogurt
      • 1 english cucumber, chopped
      • 1 tbsp Acala Farms Fresh Roasted Garlic Oil
      • 1 tsp lemon zest and juice from 1 lemon
      • 3-6 sprigs of mint finely chopped, depending on taste
      • 2-3 tbsp dry dill, depending on taste
      • salt to taste
      METHOD: In a bowl, combine yogurt, cucumber, Acala Farms Garlic Oil, zest and lemon juice. Add mint and dill until the desired amount of flavor is achieved. Finish with salt to taste.

    • Cilantro Avocado Aioli
    • Cilantro Avocado Aioli

        INGREDIENTS

      METHOD In a medium sized bowl, beat eggs until mixed and a light yellow color. Add juice of lemon and mix well. In a separate bowl, mash avocado until smooth and any large pieces are gone. Add to egg mixture. Using a beater, mix on low-medium for 30 seconds, until all ingredients are evenly distributed. Then mix on high for 30 seconds to a minute, or until mixture starts to thicken. Add salt and pepper to taste.  

    • Chipotle Huevos Rancheros
    • Chipotle Huevos Rancheros

      Recipe courtesy of Shelby B. • DePere, Wisconsin INGREDIENTS 2 tablespoons plus 2 teaspoons Acala Farms Smoky Chipotle Cottonseed Oil 4 chicken sausages, diced 1/2 cup salsa, any variety 4 large eggs 1/2 cup cheddar jack cheese, shredded 1 Haas avocado, diced 4 6-inch corn tortillas, warmed METHOD Warm two teaspoons Acala Farms Smoky Chipotle Cottonseed Oil  in medium skillet, add salsa and simmer 1 minute. Add chicken sausages and simmer for another 5 minutes, until the sausages are heated through. Heat remaining oil in separate medium skillet. Fry the eggs over-easy, salt and pepper to taste. Layer fried eggs, salsa mixture, cheddar jack and avocados on warm tortillas and serve with fresh fruit.

    • Caesar Salad Dressing
    • Caesar Salad Dressing

      Adapted from the Tasting Table Test Kitchen

      INGREDIENTS

      1 large hard-boiled egg 1/4 cup fresh lemon juice 1/2 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce 5 anchovy fillets (optional, but strongly encouraged) 1/4 teaspoon Kosher salt plus extra if needed 1/2 cup, less 1 Tablespoon, Acala Farms Pure Cottonseed Oil 1 Tablespoon Acala Farms Fresh Roasted Garlic Cottonseed Oil 2 Romaine lettuce hearts, leaves separated 3 cups croutons Wedge of hard cheese, like Parmesan or Romano, for shaving

      METHOD

      For the dressing: In a blender, pour leomon juice, mustard, Worcestershire sauce, anchovies, Fresh Roasted Garlic Cottonseed Oil, 1/4 teaspoon salt, pepper and the peeled hard-boiled egg. Blend until smooth, about 30 seconds. Drizzle the Pure Cottonseed Oil into the mixture a little at a time. Add more salt if needed. For the salad: Place the lettuce leaves on a large platter, top with croutons and drizzle with dressing. Shave the hard cheese over the salad and serve.  

    • Best-ever hummus
    • Best-ever hummus

      Quick and easy, this tasty and good-for-you hummus recipe will leave everyone begging for more. To make with other flavors, simply swap your favorite Acala Farms Flavor-infused Cottonseed Oil for the one listed here. Try them all. Serve with crackers and veggies for a great, healthy, anytime snack.

      INGREDIENTS

      1 12-oz can garbanzo beans (Chickpeas), drained 1/3 cup water 3 Tbsp. Acala Farms Fried Shallot Cottonseed Oil Kosher salt to taste

      METHOD

      Place all ingredients into the bowl of a food processor, cover and blend until creamy smooth. Garnish with crisp red pepper slices and serve.  

    • Asian Beef with Snow Peas
    • Asian Beef with Snow Peas

      INGREDIENTS

      3 Tblsp. soy sauce 2 Tblsp. rice wine 1Tblsp. brown sugar 1/2 tsp. corn starch 1 Tblsp. Acala Farms Pure Cottonseed Oil + 1/2 tsp. Acala Farms Fresh Roasted Garlic Cottonseed Oil 1 Tblsp. fresh ginger root 1 pound beef round steak cut into strips 8 ounces snow peas

      METHOD

      In a small bowl combine the soy sauce, rice wine, brown sugar and corn starch. Set aside. Heat combined oils in wok or skillet over medium heat. Stir-fry ginger in oil for 30 seconds. Add the steak and stir-fry until evenly browned. Add the snow peas and story-fry for an additional 3 minutes. Add the soy sauce mixture; bring to a boil, stirring constantly. Lower heat and simmer until sauce thickens, about 1 minute. Serve over rice or noodles.

    • Asparagus & Gruyere Fritatta
    • Asparagus & Gruyere Fritatta

      INGREDIENTS 1 cup sliced asparagus (about 10 spears), trimmed 1-2 Tbsp.  Acala Farms Fresh Roasted Garlic Cottonseed Oil 6 eggs 1/2 tsp salt 1/4 tsp black pepper 1/4 lb Gruyere cheese, cut into small cubes METHOD Preheat oven broiler. Microwave asparagus in a little water until tender. In a large, ovenproof nonstick skillet, heat oil for 30 seconds. Add sliced asparagus and cook for 2 minutes. If using spears, arrange spoke-fashion in the skillet. In a medium bowl, whisk eggs, salt and pepper. Pour over asparagus and cook on medium for 5 minutes or until eggs are nearly set. Sprinkle with cheese and broil for 1 or 2 minutes; just until eggs are set and cheese is melted. Make this 30 minutes ahead and serve warm or at room temperature.

    • Multi-color salad
    • Multi-color salad

      FullSizeRenderINGREDIENTS 6 cups chopped romaine hearts 2 cups sliced red cabbage 2 crisp apples, diced 1 large pear, sliced 1 mango peeled and diced 3/4 cup walnut halves, toasted 1/4 cup red wine vinegar 2 tsp honey 1/4 cup Acala Farms Fried Shallot Cottonseed Oil 1/2 tsp salt 1/4 tsp black pepper 1/2 cup crumbled blue cheese METHOD In a bowl toss romaine, cabbage, apples, pear, mango and walnuts.  In a second bowl, whisk Acala Farms Fried Shallot Cottonseed Oil, vinegar, honey, salt and pepper. Pour over salad and toss. Sprinkle with blue cheese.

    • Creamy Potato Salad
    • Creamy Potato Salad

      INGREDIENTS

      6 lbs. New red potatoes, boiled in salt water & cut into 1-inch cubes 2 cups mayonnaise 4 ounces cream cheese 6 hard-cooked eggs, sliced or diced 1 cup red bell peppers, diced 1 cup celery diced 2 Tbsp. red wine vinegar 2 Tbsp.  Acala Farms Fried Shallot Cottonseed Oil 2 tsp. sugar (or more taste) 2 tsp. dry mustard 1 tsp. celery seed 1 tsp. salt 1tsp. paprika

      METHOD

      Set aside boiled and diced potatoes in a large bowl. In a separate bowl combine all other ingredients except paprika and hard-cooked eggs. Mix and fold into potatoes, then garnish with hard=cooked egg slices or dices and sprinkle paprika over all.  

    • Watermelon Salad with Pecorino Cheese & Hot Habanero
    • Watermelon Salad with Pecorino Cheese & Hot Habanero

      Recipe from Marriott Executive Chef Donald Hoffman as featured at the Cotton Research and Promotion Program Press Event

      2013 Beltwide Cotton Conferences  San Antonio, Texas

        Cut seedless watermelon into small wedge Shave Pecorino Cheese 1 small mint leaf for garnish Drops to taste – Acala Farms Hot Habanero Cottonseed Oil

    • Linguine and Mushrooms
    • Linguine and Mushrooms

      fried shallot w pasta sunnyINGREDIENTS

      • 8 ounces dried linguine
      • 1 1/2 tablespoons Acala Farms Fried Shallot Cottonseed Oil
      • 16 ounces assorted mushrooms, such as white, baby portobello (cremini) and/or stemmed oyster mushrooms, thinly sliced
      • Salt
      • Freshly ground black pepper
      • Generous 1/3 cup low-fat sour cream
      • 2 teaspoons Dijon-style mustard
      • 2 tablespoons finely chopped parsley
      • 2 tablespoons finely chopped dill

      METHOD

      Bring a large pot of water to a boil over high heat. Prepare the pasta according to the package directions. Meanwhile, heat the Acala Farms Fried Shallot Cottonseed Oil  in large nonstick saute pan or skillet over medum-high heat. Add the mushrooms and season with salt and pepper to taste, stirring to coat in the oil. Cook, stirring every minute or so, for 8 to 10 minutes, so the mushrooms' moisture evaporates. Once they start to brown, remove pan from heat. Stir in the sour cream and mustard, parsley and dill. Taste, and adjust the seasoning as needed. Drain the pasta, reserving 1/2 cup of the cooking water. Use tongs to toss the linguine in the mushroom mixture, adding the cooking water as needed to keep the dish moist. Serve immediately. Makes 4 servings.

    • Lemon Garlic Chicken with Creamed Corn
    • Lemon Garlic Chicken with Creamed Corn

      INGREDIENTS 2 Tbsp. Acala Farms Fresh Roasted Garlic Cottonseed Oil 4  skin-on chicken drumsticks 4 skin-on, bone-in chicken thighs Kosher salt and freshly ground pepper 3 Tbsp. flour 2 lemons (finely grated zest of one, juice of both) 2 Tbsp. unsalted butter 1 pound frozen corn 3/4 cup whole mile 2 Tbsp. chopped fresh chives METHOD 1. Preheat oven to 450 degrees. Heat Acala Farms Fresh Roasted Garlic Cottonseed Oil in a large, non-stick, ovenproof skillet over medium-high heat. Sprinkle the chicken with 1/2 tsp. each salt and pepper and 2 Tbsp. flour. Add to the skillet and cook, turning until golden on all sides, about 5 minutes. Add lemon zest, and lemon juice and turn the chicken to coat. Transfer the skillet to the oven; roast the chicken until golden brown and cooked through, about 20 minutes. 2. Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add the corn and 1/4 tsp salt and pepper; cook stirring occasionally until the corn softens, about 5 minutes. Stir in the remaining 1 Tbsp flour then add the milk and bring to boil. Reduce the heat to medium low and simmer, stirring until thickened, about 5 minutes, Stir in the chives and season with salt and pepper. 3. Divid the chicken among the plates and drizzle with pan juices. Serve with the creamed corn.  

    • Chipotle Aioli
    • Chipotle Aioli

      INGREDIENTS 2  cups mayonnaise 1 Tbsp. Acala Farms Smoky Chipotle Cottonseed Oil 1/4 cup red wine vinegar 1 Tbsp. brown sugar 1Tbsp honey Salt and white pepper to taste METHOD In a bowl mix mayonnaise, Acala Farms Smoky Chipotle Cottonseed Oil, vinegar, sugar and honey. Beat on low speed for 1-2 minutes with hand mixer. Add salt & pepper to taste. Serve on sandwiches, as dip for vegetables or as sauce for baked fish or chicken.

    • Ginger Chimichurri
    • Ginger Chimichurri

      This is a wonderful marinade for fish, chicken or pork, especially when grilling. It also makes a lovely sandwich spread. INGREDIENTS 1 small shallot, chopped 1/2 cup olive oil 1/4 cup packed parsley 1 Tbsp. Acala Farms Fresh Cilantro Cottonseed Oil 1 Tbsp. ginger root 1/4 cup rice vinegar Salt to taste METHOD Puree all ingredients in a blender until smooth. Use as marinade, sandwich spread or sauce for grilled salmon or whitefish.

    • Garlic and Parsley Chicken Kabobs
    • Garlic and Parsley Chicken Kabobs

      INGREDIENTS 1/4 cup Acala Farms Fresh Roasted Garlic Cottonseed Oil 1/4 cup finely chopped fresh parsley 1-1/4 tsp. salt 1/2 tsp. ground black pepper 2 pounds boneless, skinless chicken breasts cut into 1'1/2-inch pieces lemon wedges for serving METHOD Combine oil, parsley, salt and pepper in a gallon-size zip-lock bag. Add chicken, seal bag and shake to coat. Refrigerate at least 30 minutes and up to 2 hours. Preheat a gas grill on high. Thread chicken on metal skewers and grill over medium-high heat, covered, turning once, until cooked through (about 10 minutes). Serve immediately over parmesan couscous, basmati rice or egg noodles with grilled veggies. Refrigerate leftovers in a sealed container for up to 2 days.

    • Cilantro Cole Slaw
    • Cilantro Cole Slaw

      INGREDIENTS 1/2-head  green cabbage, sliced and chopped 3/4 cup  shredded carrots 3/4 cup raisins 1/2 cup pine nuts 1T Acala Farms Fresh Cilantro Cottonseed Oil 1 1/2 cup mayonnaise 1T sugar METHOD In a medium-sized bowl combine chopped cabbage, carrots, raisins and pine nuts. Set aside. In a separate bowl combine mayonnaise and cottonseed oil and mix, then slowly add sugar as you continue to mix. Add more Fresh Cilantro oil to taste. Stir mayonnaise mixture into the dry ingredients, mix well and serve. Makes 4-6 servings

  • Salads
    • Pumpkin Honey Mustard Vinaigrette
    • Pumpkin Honey Mustard Vinaigrette

      A pumpkin honey mustard vinaigrette is what brings all the flavors together in this roquefort pear salad from Carlos Leo and our friends at Spoonabilities. pumpkin-honey-mustard-vinaigrette-on-roquefort-pear-salad INGREDIENTS

      • 1 head Boston Lettuce torn into bite-size pieces
      • 1 Anjou pears - peeled, cored and chopped
      • 3 ounces Roquefort cheese, crumbled
      • 1 avocado - peeled, pitted, and diced
      • ½ cup thinly sliced green onions
      • ½ cup pecans
      Vinaigrette METHOD
      1. In a skillet toast the pecans, until the pecan fragrance comes out. set aside.
      2. In a mason jar, add the Pumpkin Honey Mustard, red wine vinegar, Roasted Garlic & Pure Cottonseed Oil, salt and pepper. Shake several times until is all blended and emulsifies. Set aside
      3. In a serving bowl, place in layers the lettuce, pears, blue cheese, avocado, and green onion.
      4. Pour salad dressing over the greens. Sprinkle on some chopped pecans.
       

    • Caesar Salad Dressing
    • Caesar Salad Dressing

      Adapted from the Tasting Table Test Kitchen

      INGREDIENTS

      1 large hard-boiled egg 1/4 cup fresh lemon juice 1/2 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce 5 anchovy fillets (optional, but strongly encouraged) 1/4 teaspoon Kosher salt plus extra if needed 1/2 cup, less 1 Tablespoon, Acala Farms Pure Cottonseed Oil 1 Tablespoon Acala Farms Fresh Roasted Garlic Cottonseed Oil 2 Romaine lettuce hearts, leaves separated 3 cups croutons Wedge of hard cheese, like Parmesan or Romano, for shaving

      METHOD

      For the dressing: In a blender, pour leomon juice, mustard, Worcestershire sauce, anchovies, Fresh Roasted Garlic Cottonseed Oil, 1/4 teaspoon salt, pepper and the peeled hard-boiled egg. Blend until smooth, about 30 seconds. Drizzle the Pure Cottonseed Oil into the mixture a little at a time. Add more salt if needed. For the salad: Place the lettuce leaves on a large platter, top with croutons and drizzle with dressing. Shave the hard cheese over the salad and serve.  

    • Warm cucumbers with spring herbs
    • Warm cucumbers with spring herbs

      Adapted from the Tasting Table Test Kitchen

      INGREDIENTS

      1 small shallot, very finely chopped 1 tablespoon plus 1 teaspoon rice vinegar 2 tablespoons Acala Farms Fried Shallot Cottonseed Oil 2 medium cucumbers, peeled and sliced on a bias into ¼-inch rounds ½ teaspoon kosher salt 2 tablespoons finely chopped, tender fresh herbs (any combination of basil, chervil, chives, dill, mint, parsley ortarragon) ½ teaspoon flaky salt

      DIRECTIONS

      1. To a small bowl, add the shallot and rice vinegar. Set aside. 2. In a large skillet set over medium heat, add the Acala Farms Fried Shallot Cottonseed Oil . Once the oil is hot and bubbling in the pan, add the cucumbers and cook, stirring occasionally, until the cucumbers turn pale green and are warmed through and tender, taking care to not let the cucumbers brown, 3 to 5 minutes. Turn off the heat and season the cucumbers with the kosher salt. 3. Transfer the cucumbers to a medium bowl and pour the shallot-vinegar mixture over the top. Add the herbs, gently stir, then sprinkle the flaky salt over the top. Serve immediately (the longer the cucumbers sit, the softer they become).  

    • Multi-color salad
    • Multi-color salad

      FullSizeRenderINGREDIENTS 6 cups chopped romaine hearts 2 cups sliced red cabbage 2 crisp apples, diced 1 large pear, sliced 1 mango peeled and diced 3/4 cup walnut halves, toasted 1/4 cup red wine vinegar 2 tsp honey 1/4 cup Acala Farms Fried Shallot Cottonseed Oil 1/2 tsp salt 1/4 tsp black pepper 1/2 cup crumbled blue cheese METHOD In a bowl toss romaine, cabbage, apples, pear, mango and walnuts.  In a second bowl, whisk Acala Farms Fried Shallot Cottonseed Oil, vinegar, honey, salt and pepper. Pour over salad and toss. Sprinkle with blue cheese.

    • Creamy Potato Salad
    • Creamy Potato Salad

      INGREDIENTS

      6 lbs. New red potatoes, boiled in salt water & cut into 1-inch cubes 2 cups mayonnaise 4 ounces cream cheese 6 hard-cooked eggs, sliced or diced 1 cup red bell peppers, diced 1 cup celery diced 2 Tbsp. red wine vinegar 2 Tbsp.  Acala Farms Fried Shallot Cottonseed Oil 2 tsp. sugar (or more taste) 2 tsp. dry mustard 1 tsp. celery seed 1 tsp. salt 1tsp. paprika

      METHOD

      Set aside boiled and diced potatoes in a large bowl. In a separate bowl combine all other ingredients except paprika and hard-cooked eggs. Mix and fold into potatoes, then garnish with hard=cooked egg slices or dices and sprinkle paprika over all.  

    • Watermelon Salad with Pecorino Cheese & Hot Habanero
    • Watermelon Salad with Pecorino Cheese & Hot Habanero

      Recipe from Marriott Executive Chef Donald Hoffman as featured at the Cotton Research and Promotion Program Press Event

      2013 Beltwide Cotton Conferences  San Antonio, Texas

        Cut seedless watermelon into small wedge Shave Pecorino Cheese 1 small mint leaf for garnish Drops to taste – Acala Farms Hot Habanero Cottonseed Oil

    • Cilantro Cole Slaw
    • Cilantro Cole Slaw

      INGREDIENTS 1/2-head  green cabbage, sliced and chopped 3/4 cup  shredded carrots 3/4 cup raisins 1/2 cup pine nuts 1T Acala Farms Fresh Cilantro Cottonseed Oil 1 1/2 cup mayonnaise 1T sugar METHOD In a medium-sized bowl combine chopped cabbage, carrots, raisins and pine nuts. Set aside. In a separate bowl combine mayonnaise and cottonseed oil and mix, then slowly add sugar as you continue to mix. Add more Fresh Cilantro oil to taste. Stir mayonnaise mixture into the dry ingredients, mix well and serve. Makes 4-6 servings

    • Smoked Turkey & Grilled Corn Salad
    • Smoked Turkey & Grilled Corn Salad

      This wonderfully smoky summer salad makes a perfect lunch or light dinner. MAKE AHEAD: This salad can be made and refrigerated a day in advance. 6 servings (4-1/2 to 5 cups) INGREDIENTS: 3 ears corn, husks removed • 8 oz. smoked boneless, skinless chicken or turkey breast, cut into 3/4-inch long, 1/4-inch thick matchsticks. • 1/3 cup raisins, coarsely chopped • 1 medium carrot, grated or 1/2 cup grated carrots • 4 or 5 large scallions, white and light green parts, finely chopped (about 1/2 cup) • 3 Tbsp finely chopped fresh parsley • 2 Tbsp Apple cider vinegar • 1 Tbsp honey • 1 tsp dijon-style mustard • 2 Tbsp Acala Farms Smoky Chipotle cottonseed oil •Salt • Freshly ground black pepper DIRECTIONS Prepare the grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). Rinse the ears of corn and wrap individually, still damp, in aluminum foil. Transfer to the grill, cover and cook for 20 minutes, rotating the packets every 5-7 minutes until each ear is tender and lightly browned in some areas. Allow the corn to cool in the foil for 10 minutes then unwrap it. When the ears are cool enough to handle, cut the kernels from the cobs. Discard cobs and place kernels in a large bowl. Add the turkey, raisins, carrot, scallions and parsley. Whisk together the vinegar, honey, mustard and oil in a bowl until it forms an emulsified dressing. Season with salt & pepper to taste. Pour over the turkey mixture and toss. Taste, adjust seasonings as needed. Let the salad sit 15 minutes before serving or refrigerate until ready to serve.  

    • Orange Spinach Salad
    • Orange Spinach Salad

      INGREDIENTS: Viniagrette 3 Tbsp basamic vinegar • 1/4 tsp sea salt • 1/4 tsp black pepper • 1/2 cup Acala Farms Pure Cottonseed Oil Salad 4 cups spinach, washed and dried well • 2 cups bite-sized pieces of romaine lettuce • 5 strawberries, sliced • 1-1/2 oranges peeled • 1/4 cup blue cheese DIRECTIONS: To prepare the vinaigrette, whisk together vinegar, salt and pepper in a small bowl. Gradually whisk in Pure Cottonseed Oil until emulsified. Place greens in a salad bowl. Add sliced strawberries. Cut peeled orages into rounds, then cut rounds in half. Add greens to strawberries. Squeeze the juice of 1/2 orange over all ingredients in the bowl. Sprinkle bue cheese over the salad and toss with enough vinaigrette to balance the greens.  

    • Avocado & Black Bean Crostini
    • Avocado & Black Bean Crostini

      INGREDIENTS: 1 Baguette, sliced 1/4-inch thick (about 20 slices) • 1 Small Vidalia onion, finely diced • 1-2 medium tomatos, finely chopped • 1  15-oz can black beans • 1 tsp Acala Farms Fresh Cilantro Cottonseed Oil • 1 tsp white wine vinegar • Salt and freshly ground black pepper, to taste • 2 Avocados, diced • 2 Tbsp lime juice • 1 tsp Acala Farms Fresh Roasted Garlic Cottonseed Oil • 1/4 tsp chili powder • 1/8 tsp ground cumin • 4 oz crumbled feta cheese DIRECTIONS: Preheat oven to 400F, then lay baguette slices flat on a cookie sheet and toast in the oven until golden brown (5-7 minutes). Cook the onions, tomatoes, black beans and vinegar over medium heat until all is softened. Season with salt and pepper. Remove the pan from heat and allow to cool to room temperature. Combine avocados, lime juice, oils, chili powder and cumin. Season with salt and pepper. To assemble: on each crostini place a heaping spoonful of the black bean mixture followed by a heaping teaspoon of the avocado mixture. Garnish with crumbled cheese and serve.    

    • Kohlrabi, edamame & garbanzo salad
    • Kohlrabi, edamame & garbanzo salad

      1 medium/large kohlrabi, peeled and diced 1   15-oz can garbanzo beans (chick peas), drained 1   12-oz package frozen, shelled edamame 2 Tbsp Acala Farms Fresh Cilantro cottonseed oil 2 tsp kosher salt or sea salt Directions: In a microwave-safe dish, add frozen edamame and 1/3-cup water, cover and microwave on high for 2 minutes. Let stand 2 minutes and drain. Meanwhile, combine diced kohlrabi, and garbanzo beans in a bowl, add drained edamame and oil. Mix well then sprinkle salt throughout and mix again. Serve at room temperature or slightly chilled. Can be made 1 day ahead and refrigerated to more intensely blend flavors. Serves 4-6 people.

  • Salsas
    • Toasted Cumin Chicken Fajitas
    • Toasted Cumin Chicken Fajitas

      toastedcumintacosINGREDIENTS:

      • 1 lb boneless, skinless chicken breasts, pounded out to 1/2 inch thickness
      • 2 tbsp Acala Farms Toasted Cumin Cottonseed Oil
      • 1/2 tsp cayenne pepper
      • 1/4 tsp ground coriander
      • 1/2 cup chopped red onion
      • 1 jalapeno, chopped
      • 3 cups canned black beans, rinsed and drained
      • 1 1/2 cups thawed frozen corn
      • 1 1/4 cups cherry tomatoes, halved
      • 2 scallions, thinly sliced
      • 2 tbsp coarsely chipped cilantro
      • 3 tsp white wine vinegar
      • salt and pepper to taste
      • Soft tortilla shells
      METHOD:
      • Combine cayenne pepper, coriander, salt and pepper
      • Toss chicken in mixture, then saute in a large skillet with Toasted Cumin Oil, about 4 minutes each side
      • Remove chicken, cut into small strips
      • Add onions and jalapenos to skillet with drippings. Cook on medium heat until onions are clear, about 1-2 minutes
      • Add beans, corn, tomoatoes and vinegar to skillet. Cover and cook until tomatoes start to become tender, stirring occasionally
      • Remove from heat, transfer to a large bowl and add scallions and cilantro
      • Heat tortilla shells in the oven at 300 for 2-3 minutes
      • Remove shells, spoon salsa to taste and chicken. Add sour cream and cheddar cheese if desired

    • Chipotle Grilled Chicken Breast with Blueberry-Peach Salsa
    • Chipotle Grilled Chicken Breast with Blueberry-Peach Salsa

      INGREDIENTS

      Marinated chicken
      1/4 cup Acala Farms Pure Cottonseed Oil
      1/4 cup Blueberries, fresh
      3 Tbsp. Blueberry juice
      2T Acala Farms Smoky Chipotle Cottonseed Oil
      1T Acala Farms Fresh Roasted Garlic Cottonseed Oil
      1 Tbsp. Oregano, minced
      2 Tbsp. Lime juice
      Kosher salt
      8 Chicken breast, skinless
      Blueberry salsa
      1 Cup Blueberries, fresh
      1/2 Cup Peaches, fresh or frozen, diced
      2 Tbsp. Acala Farms Pure Cottonseed Oil oil
      2 Tbsp. Lime juice
      1 Tbsp. Shallot, minced
      1 Tbsp. Acala Farms Jalapeño-Lime Cottonseed Oil
      1/2 tsp. Kosher salt
      1/4 tsp. Cayenne pepper

      METHOD

      1. For the marinade: Combine the pure cottonseed oil, smoky chipotle cottonseed oil, blueberries, juice, fresh roasted garlic cottonseed oil, and oregano in a blender; purée until smooth. Add the lime juice and salt and pour into a Ziploc bag; add the chicken breasts and rub to coat. Seal and marinate, refrigerated, for at least 60 minutes.
      2. For the salsa: While the chicken is marinating, combine the ingredients for the salsa and mix to combine; season to taste. Let sit for at least 30 minutes to combine the flavors. The salsa can be made up to a day ahead of time.
      3. To finish the dish: Preheat the grill to medium and remove the chicken from the marinade. Pat off any excess and grill the chicken on both sides until cooked through, about 10 minutes. Let the chicken rest in a warm area before slicing.
      4. Serve chicken sliced over a bed of rice pilaf and your favorite seasonal vegetable, garnished with the blueberry salsa.

  • Sandwiches
    • Cumin Avocado Burgers
    • Cumin Avocado Burgers

      burgerINGREDIENTS:

      • 1 lb ground beef
      • 2 eggs
      • 2 tbsp Acala Farms Toasted Cumin Cottonseed Oil
      • 2 tsp cayenne pepper
      • 2 shots bourbon
      • 2 avocados
      • 2 tomatoes
      • 1 block sharp cheddar, cut into thin slices
      • 1 loaf ciabatta, cut in fourths
      METHODS:
      • Either set oven to broil or get grill started
      • in a large bowl, mix ground beef, eggs, Toasted Cumin Oil, cayenne pepper and bourbon
      • lightly pack into four patties and either place on broiler in oven or grill. Cook evenly to your desired temperature, flipping burgers after 10 minutes.
      • Chop avocados into thin strips and tomatoes into thin circles
      • Take ciabatta fourths and split in half to make top and bottom buns, place in oven to crisp up bread
      • Arrange burgers by placing avocado and tomato, then burger and cheese on each bun. Top with any other condiments you like
       

    • Jalapeño Lime Burgers with Cilantro Avocado Aioli
    • Jalapeño Lime Burgers with Cilantro Avocado Aioli

      INGREDIENTS10506841_710194715731280_8927447295210017827_o

      METHOD In a bowl, beat egg until well mixed an a light yellow color. Add soy sauce and Acala Farms Jalapeno Lime Cottonseed Oil  along with salt and pepper, mix well. Add ground beef to bowl and mix with marinade. Cover and let sit while making Cilantro Avocado Aioli. Once well marinaded, form  ground beef into 4, 1/4 lb patties and grill. Remove, add toppings as preferred, including Cilantro Avocado Aioli, and enjoy!  

    • Chipotle Huevos Rancheros
    • Chipotle Huevos Rancheros

      Recipe courtesy of Shelby B. • DePere, Wisconsin INGREDIENTS 2 tablespoons plus 2 teaspoons Acala Farms Smoky Chipotle Cottonseed Oil 4 chicken sausages, diced 1/2 cup salsa, any variety 4 large eggs 1/2 cup cheddar jack cheese, shredded 1 Haas avocado, diced 4 6-inch corn tortillas, warmed METHOD Warm two teaspoons Acala Farms Smoky Chipotle Cottonseed Oil  in medium skillet, add salsa and simmer 1 minute. Add chicken sausages and simmer for another 5 minutes, until the sausages are heated through. Heat remaining oil in separate medium skillet. Fry the eggs over-easy, salt and pepper to taste. Layer fried eggs, salsa mixture, cheddar jack and avocados on warm tortillas and serve with fresh fruit.

    • Chipotle Aioli
    • Chipotle Aioli

      INGREDIENTS 2  cups mayonnaise 1 Tbsp. Acala Farms Smoky Chipotle Cottonseed Oil 1/4 cup red wine vinegar 1 Tbsp. brown sugar 1Tbsp honey Salt and white pepper to taste METHOD In a bowl mix mayonnaise, Acala Farms Smoky Chipotle Cottonseed Oil, vinegar, sugar and honey. Beat on low speed for 1-2 minutes with hand mixer. Add salt & pepper to taste. Serve on sandwiches, as dip for vegetables or as sauce for baked fish or chicken.

  • Sauces
    • Creamy Garlic Alfredo Sauce
    • Creamy Garlic Alfredo Sauce

      INGREDIENTS

      • 1/2 cup (1 stick butter, salted)
      • 1 cup heavy whipping cream
      • 1 cup grated Parmesan cheese
      • 1/2 cup grated Romano cheese
      • 1/2 cup grated Asiago cheese
      • ground black pepper to taste
      • 1 tbsp Acala Farms Fresh Roasted Garlic Oil
      METHOD
      • In a saucepan, melt butter
      • Add heavy whipping cream and stir until mixed
      • Add cheese and Acala Farms Garlic Oil, mix until cheese is melted
      • Season with pepper to taste

    • Refreshing Tzatziki Sauce
    • Refreshing Tzatziki Sauce

      Curry Meatballs with tzatzikiINGREDIENTS:

      • 3 cups (24 oz) plain greek yogurt
      • 1 english cucumber, chopped
      • 1 tbsp Acala Farms Fresh Roasted Garlic Oil
      • 1 tsp lemon zest and juice from 1 lemon
      • 3-6 sprigs of mint finely chopped, depending on taste
      • 2-3 tbsp dry dill, depending on taste
      • salt to taste
      METHOD: In a bowl, combine yogurt, cucumber, Acala Farms Garlic Oil, zest and lemon juice. Add mint and dill until the desired amount of flavor is achieved. Finish with salt to taste.

    • Cilantro Avocado Aioli
    • Cilantro Avocado Aioli

        INGREDIENTS

      METHOD In a medium sized bowl, beat eggs until mixed and a light yellow color. Add juice of lemon and mix well. In a separate bowl, mash avocado until smooth and any large pieces are gone. Add to egg mixture. Using a beater, mix on low-medium for 30 seconds, until all ingredients are evenly distributed. Then mix on high for 30 seconds to a minute, or until mixture starts to thicken. Add salt and pepper to taste.  

    • Bolognese Sauce
    • Bolognese Sauce

      INGREDIENTS

      1-2 Tblsp. Acala Farms Fresh Roasted Garlic Cottonseed Oil 1 pound ground chuck 1 cup diced onion 1 carrot, shredded 1 Tblsp. dried oregano 1 bay leaf salt and ground black pepper to taste 42 ounces canned crushed tomatoes 2 cups water 8-10 ounces dried or freshpasta 1 Tblsp. butter 1/2 cup grated parmesan cheese

      METHOD

      Heat the Acala Farms Fresh Roasted Garlic Cottonseed Oil in a large skillet; add ground chuck, onion and carrot. Cook and stir until beef is browned and crumbly. Drain excess grease. Stir in oregano, bay leaf and salt and pepper. Add tomatoes and water. Bring to boil and reduce heat to medium-low. Simmer 1-1.5 hours. Pour all but 2 cups into an airtight container and freeze for future use. Cook Pasta according to directions and drain. Stir butter and parmesan cheese into reserved 2 cups of sauce. Stir noodles into sauce and toss until pasta is well covered. Serve in large bowls with extra grated cheese.  

    • Sauteed Chicken Breast with Honey Chipotle BBQ Sauce
    • Sauteed Chicken Breast with Honey Chipotle BBQ Sauce

      Recipe from Marriott Executive Chef Donald Hoffman as featured at the Cotton Research and Promotion Program Press Event

      2013 Beltwide Cotton Conferences  San Antonio, Texas

      Chicken breast

      INGREDIENTS

      8 oz. chicken breast 1T Acala Farms Fresh Roasted Garlic Cottonseed Oil Salt and pepper to taste

      METHOD

      Heat 1 tablespoon of Acala Farms Garlic Cottonseed Oil in a sauce pan and sauté chicken breast on both sides until cooked 165 Degrees in the center Remove and slice. _________________________________________ Honey Chipotle BBQ Sauce

      INGREDIENTS

      1 cup of ketchup 1 teaspoon Acala Farms Smoky Chipotle Cottonseed Oil 1 tablespoon honey 1 teaspoon Worchester Sauce 1 teaspoon Molasses

      METHOD

      Mix all ingredients together and spoon over warm chicken breast in pan. Cook until heated through and serve.

    • Kansas City-Style Barbeque Sauce
    • Kansas City-Style Barbeque Sauce

      INGREDIENTS

      2 cups orange juice 2 cups ketchup 1 cup brown sugar ⅔ cup cider vinegar ½ cup yellow mustard ⅓ cup Worcestershire sauce ¼ cup steak sauce ¼ cup lemon juice ¼ cup molasses 2 tablespoons chili powder 2 teaspoons Acala Farms Smoky Chipotle Cottonseed Oil 2 teaspoons onion powder 1 teaspoon orange zest 1/2 teaspoon Acala Farms Fresh Roasted Garlic Cottonseed Oil 1 teaspoon salt 1 teaspoon ground ground black pepper Yield:  1 ½ quarts  

      METHOD

      Place orange juice in small saucepan. Bring to simmer; cook over medium heat until  reduced to one-third of original volume. Add remaining ingredients and bring to simmer; remove from heat and cool. Serving Suggestion:  Serve with chicken, pork or beef. Baste meat with barbecue sauce during last 5 to 10 minutes of cooking; serve additional sauce on the side.
       

    • Chipotle Aioli
    • Chipotle Aioli

      INGREDIENTS 2  cups mayonnaise 1 Tbsp. Acala Farms Smoky Chipotle Cottonseed Oil 1/4 cup red wine vinegar 1 Tbsp. brown sugar 1Tbsp honey Salt and white pepper to taste METHOD In a bowl mix mayonnaise, Acala Farms Smoky Chipotle Cottonseed Oil, vinegar, sugar and honey. Beat on low speed for 1-2 minutes with hand mixer. Add salt & pepper to taste. Serve on sandwiches, as dip for vegetables or as sauce for baked fish or chicken.

    • Ginger Chimichurri
    • Ginger Chimichurri

      This is a wonderful marinade for fish, chicken or pork, especially when grilling. It also makes a lovely sandwich spread. INGREDIENTS 1 small shallot, chopped 1/2 cup olive oil 1/4 cup packed parsley 1 Tbsp. Acala Farms Fresh Cilantro Cottonseed Oil 1 Tbsp. ginger root 1/4 cup rice vinegar Salt to taste METHOD Puree all ingredients in a blender until smooth. Use as marinade, sandwich spread or sauce for grilled salmon or whitefish.

  • Sides
    • Beer-Soaked Chili Cheese Fries
    • Beer-Soaked Chili Cheese Fries

      chilifriesINGREDIENTS Fries:

      Chili METHOD Fries:
      • Rinse and slice potatoes into strips for fries
      • Transfer to a larger bowl
      • Pour beer over fries, top with water and let soak for at least 4 hours, preferably overnight
      • Preheat oven to 425
      • In a large bowl, mix 1/4 cup Garlic and 1/4 cup Chili Cumin oils with salt
      • Drain potatoes and toss in oil until full coated
      • Arrange on baking trays (you will need at least 2) so that potatoes are not overlapping
      • Bake for 20-30 minutes, flipping potatoes halfway through until golden brown
      • Remove from oven, and place in 13x9 baking pan
      Chili:
      • In a large pot, pour 2 tbsp of Garlic Oil
      • Add beef and onions, cook until browned through (3-5 minutes) on medium/ high heat
      • Stir in tomatoes, beans, salsa, water and Chili Cumin Oil
      • Cook on high until boiling, then lower temperature and simmer 30 minutes, until most of the liquid has cooked off
      • Switch oven to broil
      • Pour chili mixture over fries, you may not need all of it depending on your preference
      • Sprinkle cheese on top
      • Place in oven and broil for 5 minutes
      • Top with chopped green onion for garnish

    • Slow cooker Chipotle BBQ Chicken Meatballs
    • Slow cooker Chipotle BBQ Chicken Meatballs

      INGREDIENTS: chixbbqmeatballs

      METHOD:
      • Set oven to broil
      • In a large bowl, combine the eggs, 1 tbsp Garlic Oil, bread crumbs, onion, salt, and pepper
      • Add ground chicken and mix until combined
      • Grease 2 cookie sheets with remaining Garlic Oil
      • Scoop about 2 tbsp of the chicken mixture to form meatballs and place on cookie sheets
      • Broil in oven for 8 minutes, rotation meatballs halfway through
      • Transfer meatballs to slow cooker
      • Add bottle of barbecue sauce, orange juice and Smokey Chipotle Oil
      • Gently toss meatballs in sauce until well distributed and coated
      • Cover and cook on low for 4 to 5 hours
      • Serve either directly from slow cooker or remove meatballs and serve with toothpicks on a platter

    • Great Guacamole
    • Great Guacamole

      INGREDIENTS:guac

      METHOD:  

    • Butternut and Andouille Sausage Bake
    • Butternut and Andouille Sausage Bake

      INGIMG_0051 (1)REDIENTS:

      • 1 butternut squash peeled, seeded and cubed
      • 1/3 yellow onion, chopped
      • 3/4 cup seasoned breadcrumbs
      • Fresh thyme and sage, to taste
      • Salt and pepper, to taste
      • 8 oz crumbled blue cheese
      • salt and pepper to taste
      • 2 andouille sausages, chopped into bite size pieces
      • 1/4 cup Acala Farms Curry Spice Cottonseed Oil
      METHOD:
      • Preheat oven to 425 degrees F
      • Toss squash, onion, breadcrumbs, thyme, sage and blue cheese in a bowl with Acala Farms Curry Spice Cottonseed Oil
      • Place mixture in a baking pan and place in oven
      • Lightly sauté the chopped sausage before adding to the mixture already baking in the oven
      • Bake for 35 to 40 minutes, until squash is tender
      • remove from oven, and lightly top with crumbled blue cheese

    • Maple-Roasted Cumin Sweet Potatoes
    • Maple-Roasted Cumin Sweet Potatoes

      Roasted Cumin Sweet PotatoesINGREDIENTS:

      METHOD: Preheat oven to 400°F. In a large bowl, combine syrup, lemon juice, Acala Farms Chili Cumin Cottonseed Oil, salt and pepper. Toss sweet potatoes in mixture, coating thoroughly. Arrange potatoes and remainder of sauce in a 13x9 baking pan. Cover and place in over. Check potatoes every 15 minutes and toss until tender, about 45 minutes to one hour.   

    • Best-ever hummus
    • Best-ever hummus

      Quick and easy, this tasty and good-for-you hummus recipe will leave everyone begging for more. To make with other flavors, simply swap your favorite Acala Farms Flavor-infused Cottonseed Oil for the one listed here. Try them all. Serve with crackers and veggies for a great, healthy, anytime snack.

      INGREDIENTS

      1 12-oz can garbanzo beans (Chickpeas), drained 1/3 cup water 3 Tbsp. Acala Farms Fried Shallot Cottonseed Oil Kosher salt to taste

      METHOD

      Place all ingredients into the bowl of a food processor, cover and blend until creamy smooth. Garnish with crisp red pepper slices and serve.  

    • Warm cucumbers with spring herbs
    • Warm cucumbers with spring herbs

      Adapted from the Tasting Table Test Kitchen

      INGREDIENTS

      1 small shallot, very finely chopped 1 tablespoon plus 1 teaspoon rice vinegar 2 tablespoons Acala Farms Fried Shallot Cottonseed Oil 2 medium cucumbers, peeled and sliced on a bias into ¼-inch rounds ½ teaspoon kosher salt 2 tablespoons finely chopped, tender fresh herbs (any combination of basil, chervil, chives, dill, mint, parsley ortarragon) ½ teaspoon flaky salt

      DIRECTIONS

      1. To a small bowl, add the shallot and rice vinegar. Set aside. 2. In a large skillet set over medium heat, add the Acala Farms Fried Shallot Cottonseed Oil . Once the oil is hot and bubbling in the pan, add the cucumbers and cook, stirring occasionally, until the cucumbers turn pale green and are warmed through and tender, taking care to not let the cucumbers brown, 3 to 5 minutes. Turn off the heat and season the cucumbers with the kosher salt. 3. Transfer the cucumbers to a medium bowl and pour the shallot-vinegar mixture over the top. Add the herbs, gently stir, then sprinkle the flaky salt over the top. Serve immediately (the longer the cucumbers sit, the softer they become).  

    • Creamy Potato Salad
    • Creamy Potato Salad

      INGREDIENTS

      6 lbs. New red potatoes, boiled in salt water & cut into 1-inch cubes 2 cups mayonnaise 4 ounces cream cheese 6 hard-cooked eggs, sliced or diced 1 cup red bell peppers, diced 1 cup celery diced 2 Tbsp. red wine vinegar 2 Tbsp.  Acala Farms Fried Shallot Cottonseed Oil 2 tsp. sugar (or more taste) 2 tsp. dry mustard 1 tsp. celery seed 1 tsp. salt 1tsp. paprika

      METHOD

      Set aside boiled and diced potatoes in a large bowl. In a separate bowl combine all other ingredients except paprika and hard-cooked eggs. Mix and fold into potatoes, then garnish with hard=cooked egg slices or dices and sprinkle paprika over all.  

    • Watermelon Salad with Pecorino Cheese & Hot Habanero
    • Watermelon Salad with Pecorino Cheese & Hot Habanero

      Recipe from Marriott Executive Chef Donald Hoffman as featured at the Cotton Research and Promotion Program Press Event

      2013 Beltwide Cotton Conferences  San Antonio, Texas

        Cut seedless watermelon into small wedge Shave Pecorino Cheese 1 small mint leaf for garnish Drops to taste – Acala Farms Hot Habanero Cottonseed Oil

    • Salmon Salpicon
    • Salmon Salpicon

      Recipe from Marriott Executive Chef Donald Hoffman as featured at the Cotton Research and Promotion Program Press Event

      2013 Beltwide Cotton Conferences  San Antonio, Texas

      INGREDIENTS

      8 oz. Fresh Salmon seared and cooked through 140 degrees center 1 tablespoon Magi sauce . small diced red onion 1 each small diced tomatillo 1 teaspoon Acala Farms Jalapeño-lime Cottonseed Oil 1 teaspoon Acala Farms Fresh Cilantro Cottonseed Oil

      METHOD

      Break up cooked salmon and combine all ingredients. Scoop a teaspoon of the mix and place on a bread crostini.

    • Roasted Carrot Puree
    • Roasted Carrot Puree

      This is a fantastic addition to any meal that includes wild game, roast pork or roast beef. We also love them with Thanksgiving dinner. INGREDIENTS 2 pounds carrots (we love the baby -sized carrots) 3 Tbsp. Acala Farms Fried Shallot Cottonseed Oil Freshly ground black pepper 1/2 Cup milk 1-1/2 Tbsp. butter cut into small pieces METHOD Preheat oven to 350 degrees. If using whole carrots, peel and trim then cut into thirds. Put carrots into a shallow roasting pan and toss with 1-1/2 T of Acala Farms Fried Shallot Cottonseed Oil and salt and pepper. Cover and seal the roasting pan with aluminum foil. Roast for 30 minutes. Uncover and roast for 30 more minutes or until all of the oil has been absorbed and the carrots are tender when pierced with a fork. Put carrots, milk, butter and remaining Acala Farms Fried Shallot Cottonseed Oil into a food processor and process until smooth. Season to taste with more salt and pepper. Serves 6

    • Fresh Roasted Garlic String Beans
    • Fresh Roasted Garlic String Beans

      INGREDIENTS 1 Red bell pepper 1 pound string beans, trimmed, rinsed and drained freshly ground black pepper 1 Tblsp. Acala Farms Fresh Roasted Garlic Cottonseed Oil ground zest of 1 lemon juice of 1/2 lemon METHOD Preheat the broiler. Slice the pepper vertically and place under the broiler skin-side up until the skins turn completely black. Remove from the oven, place in a paper bag and roll shut. Let stand for 10-15 minutes until skins loosen. Peel skins and remove seeds and inner membrane. Do not rinse. Slice into long, narrow pieces and set aside. Cut string beans in half on the bias and add  to a pot of well salted boiling water. Boil uncovered just until tender-crisp. Do not overcook. Drain and run under fresh cold water or plunge into an ice water bath. Drain and put beans in a serving bowl, add the peppers and a generous amount of salt and pepper then toss with Acala Farms Fresh Roasted Garlic Cottonseed Oil. Add lemon juice and lemon zest and toss again. Serve at room temperature. Serves 4 - 6 And yes, you have our permission to eat them with your fingers.

    • Lobster Mashed Potatoes
    • Lobster Mashed Potatoes

      Recipe courtesy of Mastro's Restaurants, Los Angeles, CA Yield: 4-6 servings Adapted from a recipe developed by Mastro's Restaurants, Los Angeles, CA INGREDIENTS

      • 2.5 pounds peeled and quartered Idaho® potatoes
      • 5 ounces heavy cream
      • 4 ounces salted butter
      • 1 teaspoon iodized salt
      • 1-2 tsp. Acala Farms Fresh Roasted Garlic Cottonseed Oil
      • 2 pinches white pepper
      • 1 each pound Maine Lobster, steamed, chilled, shelled, and tail cut in 8 pieces
      • 4 ounces salted butter
      • 1 teaspoon McCormickOld Bay® seasoning
      • 1 tablespoon charred scallions, 1/4-inch cut
      METHOD
      1. Boil or steam potatoes until they are fork tender.
      2. In a large mixer with the whisk attachment add potatoes, cream, butter, salt and pepper, and Acala Farms Fresh Roasted Garlic Cottonseed Oil and whip on low speed for two minutes then on high speed for three minutes until smooth.
      3. In a sauté pan over medium heat add steamed and deshelled lobster, butter, old bay seasoning, and charred scallions. Cook until the butter is boiling and the lobster reaches 160 degrees.
      4. Place mashed potatoes in a serving dish, place lobster on top of the potatoes, pour the butter mixture over the lobster and potatoes, and serve.

  • Snacks
    • Beer-Soaked Chili Cheese Fries
    • Beer-Soaked Chili Cheese Fries

      chilifriesINGREDIENTS Fries:

      Chili METHOD Fries:
      • Rinse and slice potatoes into strips for fries
      • Transfer to a larger bowl
      • Pour beer over fries, top with water and let soak for at least 4 hours, preferably overnight
      • Preheat oven to 425
      • In a large bowl, mix 1/4 cup Garlic and 1/4 cup Chili Cumin oils with salt
      • Drain potatoes and toss in oil until full coated
      • Arrange on baking trays (you will need at least 2) so that potatoes are not overlapping
      • Bake for 20-30 minutes, flipping potatoes halfway through until golden brown
      • Remove from oven, and place in 13x9 baking pan
      Chili:
      • In a large pot, pour 2 tbsp of Garlic Oil
      • Add beef and onions, cook until browned through (3-5 minutes) on medium/ high heat
      • Stir in tomatoes, beans, salsa, water and Chili Cumin Oil
      • Cook on high until boiling, then lower temperature and simmer 30 minutes, until most of the liquid has cooked off
      • Switch oven to broil
      • Pour chili mixture over fries, you may not need all of it depending on your preference
      • Sprinkle cheese on top
      • Place in oven and broil for 5 minutes
      • Top with chopped green onion for garnish

    • Slow cooker Chipotle BBQ Chicken Meatballs
    • Slow cooker Chipotle BBQ Chicken Meatballs

      INGREDIENTS: chixbbqmeatballs

      METHOD:
      • Set oven to broil
      • In a large bowl, combine the eggs, 1 tbsp Garlic Oil, bread crumbs, onion, salt, and pepper
      • Add ground chicken and mix until combined
      • Grease 2 cookie sheets with remaining Garlic Oil
      • Scoop about 2 tbsp of the chicken mixture to form meatballs and place on cookie sheets
      • Broil in oven for 8 minutes, rotation meatballs halfway through
      • Transfer meatballs to slow cooker
      • Add bottle of barbecue sauce, orange juice and Smokey Chipotle Oil
      • Gently toss meatballs in sauce until well distributed and coated
      • Cover and cook on low for 4 to 5 hours
      • Serve either directly from slow cooker or remove meatballs and serve with toothpicks on a platter

    • Great Guacamole
    • Great Guacamole

      INGREDIENTS:guac

      METHOD:  

    • Maple-Roasted Cumin Sweet Potatoes
    • Maple-Roasted Cumin Sweet Potatoes

      Roasted Cumin Sweet PotatoesINGREDIENTS:

      METHOD: Preheat oven to 400°F. In a large bowl, combine syrup, lemon juice, Acala Farms Chili Cumin Cottonseed Oil, salt and pepper. Toss sweet potatoes in mixture, coating thoroughly. Arrange potatoes and remainder of sauce in a 13x9 baking pan. Cover and place in over. Check potatoes every 15 minutes and toss until tender, about 45 minutes to one hour.   

    • Best-ever hummus
    • Best-ever hummus

      Quick and easy, this tasty and good-for-you hummus recipe will leave everyone begging for more. To make with other flavors, simply swap your favorite Acala Farms Flavor-infused Cottonseed Oil for the one listed here. Try them all. Serve with crackers and veggies for a great, healthy, anytime snack.

      INGREDIENTS

      1 12-oz can garbanzo beans (Chickpeas), drained 1/3 cup water 3 Tbsp. Acala Farms Fried Shallot Cottonseed Oil Kosher salt to taste

      METHOD

      Place all ingredients into the bowl of a food processor, cover and blend until creamy smooth. Garnish with crisp red pepper slices and serve.  

    • Watermelon Salad with Pecorino Cheese & Hot Habanero
    • Watermelon Salad with Pecorino Cheese & Hot Habanero

      Recipe from Marriott Executive Chef Donald Hoffman as featured at the Cotton Research and Promotion Program Press Event

      2013 Beltwide Cotton Conferences  San Antonio, Texas

        Cut seedless watermelon into small wedge Shave Pecorino Cheese 1 small mint leaf for garnish Drops to taste – Acala Farms Hot Habanero Cottonseed Oil

    • Cereal Snack Mix
    • Cereal Snack Mix

      The addition of your favorite Acala Farms Cottonseed Oil is a new twist on a favorite snack. * Fresh Roasted Garlic, Smoky Chipotle, Jalapeno-Lime or any of the Acala Farms Flavor-infused oils may be used. Choose your favorite, then share the flavor and share the fun. INGREDIENTS 3 cups Corn squares cereal 3 cups Rice squares cereal 3 cups Wheat squares cereal 1 cup peanuts 1 cup bite-size pretzels 4 T butter or margarine 2 T Acala Farms Fresh Roasted Garlic Cottonseed Oil* 2 T Worcestershire sauce 1 1/2 tsp seasoned salt  METHOD Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in oil and seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.    

  • Soup and Chili
    • Creamy Coconut Curry Soup
    • Creamy Coconut Curry Soup

      Serve this rich and creamy Coconut Curry Soup with warm pumpernickel bread dipped with whipped honey butter for a truly wonderful and quick evening meal. Yield: 6 cups Prep Time: About 35 minutes Shelf Life: At least 5 days under refrigeration INGREDIENTS 1 ounce Acala Farms Curry Spice Cottonseed Oil 4 ounces diced yellow onion ½ ounce finely chopped garlic (substitute 1/2 teaspoon Acala Farms Fresh Roasted Garlic Cottonseed Oil if desired) 24 ounces fresh or canned pumpkin puree 16 ounces vegetable or chicken stock 1 ounce grated fresh ginger 1 ounce lemongrass paste ½ ounce firmly packed light brown sugar ¼ teaspoon ground allspice 12 ounces canned coconut milk 1.5 ounce finely chopped fresh chives

      METHOD

      1. In a large pot, heat the Acala Farms Curry Spice Cottonseed Oil  over medium-high and saute the onion and garlic until the onion is wilted and light brown, about 8 minutes. Stir in the pumpkin, stock, ginger, lemongrass paste, brown sugar, and allspice. Cover and bring to a boil, then reduce heat and simmer for 20 minutes.
      2. Transfer the soup to a blender and puree until completely smooth. Return to the pot, stir in coconut milk, chives, salt, and pepper, and simmer. Ladle into bowls and serve with a dollop of heavy cream and a generous spoonful Acala Farms Curry Spice oil drizzled over the soup.

    • Beer-Soaked Chili Cheese Fries
    • Beer-Soaked Chili Cheese Fries

      chilifriesINGREDIENTS Fries:

      Chili METHOD Fries:
      • Rinse and slice potatoes into strips for fries
      • Transfer to a larger bowl
      • Pour beer over fries, top with water and let soak for at least 4 hours, preferably overnight
      • Preheat oven to 425
      • In a large bowl, mix 1/4 cup Garlic and 1/4 cup Chili Cumin oils with salt
      • Drain potatoes and toss in oil until full coated
      • Arrange on baking trays (you will need at least 2) so that potatoes are not overlapping
      • Bake for 20-30 minutes, flipping potatoes halfway through until golden brown
      • Remove from oven, and place in 13x9 baking pan
      Chili:
      • In a large pot, pour 2 tbsp of Garlic Oil
      • Add beef and onions, cook until browned through (3-5 minutes) on medium/ high heat
      • Stir in tomatoes, beans, salsa, water and Chili Cumin Oil
      • Cook on high until boiling, then lower temperature and simmer 30 minutes, until most of the liquid has cooked off
      • Switch oven to broil
      • Pour chili mixture over fries, you may not need all of it depending on your preference
      • Sprinkle cheese on top
      • Place in oven and broil for 5 minutes
      • Top with chopped green onion for garnish

    • Curry Sweet Corn Soup
    • Curry Sweet Corn Soup

      INGREDIENTS

      METHOD Strip corn kernels from their cobs. Chop cauliflower into small florets and dice onion. Add all ingredients to a slow cooker and cook on medium-to-high for 4 - 6 hours, until cauliflower is tender. Once cooked, pour all ingredients into a blender and mix on high until vegetables are pureed creating a smooth consistency. Add salt and pepper to taste.

  • Soups
    • Creamy Coconut Curry Soup
    • Creamy Coconut Curry Soup

      Serve this rich and creamy Coconut Curry Soup with warm pumpernickel bread dipped with whipped honey butter for a truly wonderful and quick evening meal. Yield: 6 cups Prep Time: About 35 minutes Shelf Life: At least 5 days under refrigeration INGREDIENTS 1 ounce Acala Farms Curry Spice Cottonseed Oil 4 ounces diced yellow onion ½ ounce finely chopped garlic (substitute 1/2 teaspoon Acala Farms Fresh Roasted Garlic Cottonseed Oil if desired) 24 ounces fresh or canned pumpkin puree 16 ounces vegetable or chicken stock 1 ounce grated fresh ginger 1 ounce lemongrass paste ½ ounce firmly packed light brown sugar ¼ teaspoon ground allspice 12 ounces canned coconut milk 1.5 ounce finely chopped fresh chives

      METHOD

      1. In a large pot, heat the Acala Farms Curry Spice Cottonseed Oil  over medium-high and saute the onion and garlic until the onion is wilted and light brown, about 8 minutes. Stir in the pumpkin, stock, ginger, lemongrass paste, brown sugar, and allspice. Cover and bring to a boil, then reduce heat and simmer for 20 minutes.
      2. Transfer the soup to a blender and puree until completely smooth. Return to the pot, stir in coconut milk, chives, salt, and pepper, and simmer. Ladle into bowls and serve with a dollop of heavy cream and a generous spoonful Acala Farms Curry Spice oil drizzled over the soup.

    • Louisiana Crawfish Bisque
    • Louisiana Crawfish Bisque

      INGREDIENTS

      • Reserved crawfish shells
      • 1-2 Tbsp. Acala Farms Fresh Roasted Garlic Cottonseed Oil
      • 1 cup Onions, large dice
      • 3/4 cup Celery, large dice
      • 1/2 cup Green peppers, large dice
      • 3/4 cup Tomatoes, large dice
      • 1 ea Bay leaf
      • 3 ea Thyme, fresh, whole sprigs
      • 2 tsp Black peppercorn, whole
      • 3 lb Louisiana Crawfish Tails, raw, peeled, shells reserved for stock
      • 4 qt Crawfish stock*
      • 1 cup White wine
      • 1 1/4 lb Butter, unsalted
      • 5 cups Flour
      • 3 cups Onions, small dice
      • 2 cups Celery, small dice
      • 1 cup Green bell peppers, small dice
      • 1 cup Red bell peppers, small dice
      • 1 qt Tomato puree, canned
      • 5 cups Heavy cream, divided
      • 2 tsp Paprika
      • 1/2 tsp Cayenne
      • 2 tsp Acala Farms Hot Habanero Cottonseed Oil
      • 6 sprigs Thyme, fresh
      • 4 ea Bay leaves
      • 2 cups Green onions, chopped
      • 1 cup Parsley, chopped
      • Salt, to taste
      • Pepper, to taste
      • 6 cups White rice, cooked

      METHOD

      1. To make crawfish stock, place crawfish shells in large stock pot and cover with water. Add Acala Farms Fresh Roasted Garlic Cottonseed Oil, onions, celery, green peppers, tomatoes, bay leaves, thyme and peppercorns. Bring to simmer and cook for 45 minutes. Strain and cool until ready to use. Can be made 1 day in advance.
      2. Bring Louisiana Crawfish stock and white wine to a boil in a large sauce pot. Remove from heat and reserve.
      3. Melt butter in large pot over medium heat. Add flour and stir constantly over heat until roux becomes light brown. Add onions, celery, green and red bell peppers and garlic. Cook for 5-6 minutes, until vegetables are tender. Add tomato puree and stir to combine.
      4. Add crawfish stock 1 quart at a time, whisking until soup is completely smooth before adding next quart of stock. Once all stock has been added, add heavy cream, paprika, cayenne, Acala Farms Hot Habanero Cottonseed Oil, fresh thyme and bay leaves. Cover, lower heat to low and simmer for 30 minutes, stirring occasionally.
      5. Add crawfish tails, green onions and parsley to soup. Cook additional 5 minutes. Season to taste with salt and pepper and remove bay leaves.
      6. Ladle soup into appetizer or entrée bowls and place large spoonful of white rice in middle of each.

    • Smoky Chipotle Beer-Cheese Soup
    • Smoky Chipotle Beer-Cheese Soup

      INGREDIENTS For croutons: Sourdough bread cut into 1/2" pieces 1/4 cup Acala Farms Pure Cottonseed Oil For soup: 14/ cup  Apple smoked bacon, diced 1/2 cut yellow onion, diced 1/2 cup green pepper, diced 5 Tbsp. butter 6 Tbsp. flour 4 cups chicken stock 11 oz. light beer 1 cup heavy cream 1 bay leaf 1/2 tsp. dry mustard 6 oz. cheddar cheese, grated 1/4 cup  parmesan cheese, ground 1 Tbsp. Acala Farms Smoky Chipotle Cottonseed Oil Salt and pepper to taste  

      Method
      1 Make Croutons: Toss cubed sourdough with Acala Farms Pure Cottonseed Oil.Spread on a cookie sheet and bake in a 350°F oven for 12-15 minutes, or until golden brown. Reserve.
      2 Combine beer, chicken stock and heavy cream in a large sauce pot and bring to a simmer. Turn off and reserve.
      3 Add butter to the pot and melt. Add bacon, onion and green pepper and sauté until bacon is cooked and onion and pepper are tender. Add flour and dry mustard. Stir to form a paste. Add beer, stock, cream mixture about a cup at a time, stirring to a smooth consistency each time before adding more. Season with salt and pepper, add bay leaf. Simmer over low heat for 5 minutes.
      4 Whisk in Cheddar and Parmesan cheeses until melted. Simmer over low heat for an additional 30 minutes. Finish by drizzling with Acala Farms Smoky Chipotle Cottonseed Oil and garnish with sourdough croutons.
       

  • Veggies
    • Sweet Guajillo Pepper Kabobs
    • Sweet Guajillo Pepper Kabobs

      kabobsINGREDIENTS:

      • 2 zucchinis, cut in circles
      • 2 yellow squash, cut in circles
      • 2 red peppers, cut into bite-size pieces
      • 2 chicken breasts, cut into bite-size pieces
      • 1 red onion, chopped into bite-size pieces
      • 1 box baby portabella mushrooms (12-16 mushrooms)
      • 1 box cherry tomatoes
      • 3 tbsp Acala Farms Sweet Guajillo Pepper Oil
      • 1 tbsp Acala Farms Fresh Roasted Garlic Oil
      • Salt and pepper to taste
      • Wood skewers for kabobs
      METHOD:
      • Start grill, heating to a high, even temperature
      • Soak wooden skewers in water to prevent burning when placed on the grill
      • In a bowl, combine both oils, salt and pepper
      • Toss vegetables and chicken in oil
      • Place vegetables and several pieces of chicken on each skewer
      • Place skewers on grill
      • rotate each side, cooking evenly, about 3 minutes each side
      • Remove skewers from grill and slide the now cooked meat and vegetables

    • Butternut and Andouille Sausage Bake
    • Butternut and Andouille Sausage Bake

      INGIMG_0051 (1)REDIENTS:

      • 1 butternut squash peeled, seeded and cubed
      • 1/3 yellow onion, chopped
      • 3/4 cup seasoned breadcrumbs
      • Fresh thyme and sage, to taste
      • Salt and pepper, to taste
      • 8 oz crumbled blue cheese
      • salt and pepper to taste
      • 2 andouille sausages, chopped into bite size pieces
      • 1/4 cup Acala Farms Curry Spice Cottonseed Oil
      METHOD:
      • Preheat oven to 425 degrees F
      • Toss squash, onion, breadcrumbs, thyme, sage and blue cheese in a bowl with Acala Farms Curry Spice Cottonseed Oil
      • Place mixture in a baking pan and place in oven
      • Lightly sauté the chopped sausage before adding to the mixture already baking in the oven
      • Bake for 35 to 40 minutes, until squash is tender
      • remove from oven, and lightly top with crumbled blue cheese

    • Maple-Roasted Cumin Sweet Potatoes
    • Maple-Roasted Cumin Sweet Potatoes

      Roasted Cumin Sweet PotatoesINGREDIENTS:

      METHOD: Preheat oven to 400°F. In a large bowl, combine syrup, lemon juice, Acala Farms Chili Cumin Cottonseed Oil, salt and pepper. Toss sweet potatoes in mixture, coating thoroughly. Arrange potatoes and remainder of sauce in a 13x9 baking pan. Cover and place in over. Check potatoes every 15 minutes and toss until tender, about 45 minutes to one hour.   

    • Sweet Guajillo Pepper Creamed Corn
    • Sweet Guajillo Pepper Creamed Corn

      INGREDIENTS:

      METHOD: Roast corn in pan on stovetop over medium heat, stirring occasionally for approximately 25 minutes. Saute onions in Acala Farms Sweet Guajillo Pepper Cottonseed Oil. Once onions start to turn clear, add oil and onions to corn along with heavy cream. Cover and simmer over low heat, stirring occasionally, until cream starts to thicken, about 10 minutes.

    • Best-ever hummus
    • Best-ever hummus

      Quick and easy, this tasty and good-for-you hummus recipe will leave everyone begging for more. To make with other flavors, simply swap your favorite Acala Farms Flavor-infused Cottonseed Oil for the one listed here. Try them all. Serve with crackers and veggies for a great, healthy, anytime snack.

      INGREDIENTS

      1 12-oz can garbanzo beans (Chickpeas), drained 1/3 cup water 3 Tbsp. Acala Farms Fried Shallot Cottonseed Oil Kosher salt to taste

      METHOD

      Place all ingredients into the bowl of a food processor, cover and blend until creamy smooth. Garnish with crisp red pepper slices and serve.  

    • Asparagus & Gruyere Fritatta
    • Asparagus & Gruyere Fritatta

      INGREDIENTS 1 cup sliced asparagus (about 10 spears), trimmed 1-2 Tbsp.  Acala Farms Fresh Roasted Garlic Cottonseed Oil 6 eggs 1/2 tsp salt 1/4 tsp black pepper 1/4 lb Gruyere cheese, cut into small cubes METHOD Preheat oven broiler. Microwave asparagus in a little water until tender. In a large, ovenproof nonstick skillet, heat oil for 30 seconds. Add sliced asparagus and cook for 2 minutes. If using spears, arrange spoke-fashion in the skillet. In a medium bowl, whisk eggs, salt and pepper. Pour over asparagus and cook on medium for 5 minutes or until eggs are nearly set. Sprinkle with cheese and broil for 1 or 2 minutes; just until eggs are set and cheese is melted. Make this 30 minutes ahead and serve warm or at room temperature.

    • Roasted Carrot Puree
    • Roasted Carrot Puree

      This is a fantastic addition to any meal that includes wild game, roast pork or roast beef. We also love them with Thanksgiving dinner. INGREDIENTS 2 pounds carrots (we love the baby -sized carrots) 3 Tbsp. Acala Farms Fried Shallot Cottonseed Oil Freshly ground black pepper 1/2 Cup milk 1-1/2 Tbsp. butter cut into small pieces METHOD Preheat oven to 350 degrees. If using whole carrots, peel and trim then cut into thirds. Put carrots into a shallow roasting pan and toss with 1-1/2 T of Acala Farms Fried Shallot Cottonseed Oil and salt and pepper. Cover and seal the roasting pan with aluminum foil. Roast for 30 minutes. Uncover and roast for 30 more minutes or until all of the oil has been absorbed and the carrots are tender when pierced with a fork. Put carrots, milk, butter and remaining Acala Farms Fried Shallot Cottonseed Oil into a food processor and process until smooth. Season to taste with more salt and pepper. Serves 6

    • Fresh Roasted Garlic String Beans
    • Fresh Roasted Garlic String Beans

      INGREDIENTS 1 Red bell pepper 1 pound string beans, trimmed, rinsed and drained freshly ground black pepper 1 Tblsp. Acala Farms Fresh Roasted Garlic Cottonseed Oil ground zest of 1 lemon juice of 1/2 lemon METHOD Preheat the broiler. Slice the pepper vertically and place under the broiler skin-side up until the skins turn completely black. Remove from the oven, place in a paper bag and roll shut. Let stand for 10-15 minutes until skins loosen. Peel skins and remove seeds and inner membrane. Do not rinse. Slice into long, narrow pieces and set aside. Cut string beans in half on the bias and add  to a pot of well salted boiling water. Boil uncovered just until tender-crisp. Do not overcook. Drain and run under fresh cold water or plunge into an ice water bath. Drain and put beans in a serving bowl, add the peppers and a generous amount of salt and pepper then toss with Acala Farms Fresh Roasted Garlic Cottonseed Oil. Add lemon juice and lemon zest and toss again. Serve at room temperature. Serves 4 - 6 And yes, you have our permission to eat them with your fingers.