Recipes made with

A Taste of the World's

               Gourmet Sauces and Specialty Products 

*At A Taste of the World we take great pride in providing customers and clients with simple, yet exquisite recipes and serving ideas using our products. For this reason, we are unable to guarantee the outcome of the recipes made with other product brands.

Hors d’ Oeuvres

Chimichurri Sauce Herb Philadelphia Cheese Ball

Ingredients:

2 oz. of A Taste of the World’s Chimichurri Sauce
1- 8 oz. package of Philadelphia Cream Cheese
½ cup of cilantro, finely chopped
½ cup of parsley, minced

To prepare:

Form a ball with the cream cheese, flatten it and add the cilantro and the 2 oz. of the Chimichurri Sauce. Work the ingredients into the cheese and form a ball again. Roll the cheese ball in the parsley covering it completely. Refrigerate until ready to serve.

Serving suggestions:

Melba toast
Crackers
Pita Bread

Chimichurri Sauce -Salami Philadelphia Cheese Ball

Ingredients:

2 oz. of A Taste of the World’s Chimichurri Sauce
1- 8oz. package of Philadelphia Cream Cheese
3 oz. of chopped hard salami (you can also use a thick cut of pepperoni)
½ cup of black sesame seeds (note: you can substitute with white sesame seeds)
1 tablespoon of coarsely ground peppercorns

To prepare:

Form a ball with the cream cheese, flatten it and add the salami, the Chimichurri Sauce, and the ground peppercorns. Work the ingredients into the cheese and form a ball again. Roll the cheese ball in the sesame seeds covering it completely. Refrigerate until ready to serve.

Serving suggestions:

Melba toast
Crackers
Pita Bread

Chimichurri Sauce Tuna Fish Dip

Ingredients:

3 oz. of A Taste of the World’s Chimichurri Sauce
1 can of tuna fish packed in water, drained
½ small onion, finely chopped
½ cup cilantro or parsley, finely chopped
½ cup of mayonnaise

To prepare:

Mix all of the ingredients together until well incorporated. Serve immediately or refrigerate until ready to serve. If you refrigerate the dip, stir it again before transferring it to the serving platter.

Serving suggestions:

Enjoy with your favorite crackers or bread sticks.

Chimichurri Sauce Dip for Vegetables

Ingredients:

2 oz. of A Taste of the World’s Chimichurri Sauce 
8 oz. of sour cream
1 small onion, finely chopped
½ cup of cilantro, finely chopped
1 tablespoon of powdered chicken or vegetable bouillon 

To prepare:

Mix all of the ingredients very well, cover and refrigerate for about 1 hour (or more) before serving. Make sure the chicken or vegetable bouillon is well incorporated.

Serving suggestions:

When ready to serve, transfer to serving dish and arrange the vegetables of your choice around it.

Vegetable suggestions: baby tomatoes, mushrooms, carrots, radishes, green, yellow, orange or red bell peppers, celery, zucchini, broccoli, cauliflower, etc.

Brie Cheese with Governor's Sauce Baked in a Puff Pastry

Ingredients:

 Ingredients:

3/4 of a cup of A Taste of the World's Governor's Sauce, drained 
3 sausages (any kind), cubed
8 eggs 
1 -8oz. package of Philadelphia cream cheese 
8 oz. of evaporated milk
8 oz. of Muenster cheese, separated
Butter, as needed to grease the baking dish
Bread crumbs, as needed to coat the baking dish
1/4 teaspoon salt & pepper 

To make:

Pre-heat the oven to 350 degrees, and grease and lightly bread the baking dish, preferably ceramic.

Add the eggs, cream cheese, evaporated milk, and the salt and pepper to the blender jar, and mix until well incorporated. Gently fold in the sausages, 4 oz. of the Muenster cheese, and the Governor's Sauce.

Transfer the mixture to the baking pan, sprinkle the remaining Muenster cheese on top, and bake for 40 to 45 minutes or until the eggs are set. Serve immediately alongside a salad.

Chimichurri Sauce Potato Salad 

Ingredients for the potato salad:

10 organic potatoes, oven baked until soft 
1 small red onion, thinly sliced 
1 carrot, shredded   
1/2 cup of cilantro or parsley,  finely chopped 
Salt& pepper, to taste 
  
Ingredients for the Chimichurri Sauce Dressing:

1/2 cup of A Taste of the World's Chimichurri Sauce
1 teaspoon of powdered mustard
Red paprika, optional (to sprinkle)   
1 cup of mayonnaise (or more depending on your taste)

To prepare:

While the potatoes are baking, chop, slice and shred the rest of the vegetables as indicated above. Set aside.

Mix the dressing ingredients in a bowl except the paprika. Set aside.

Cube the potatoes, and mix them in with the rest of the vegetables. Lightly sprinkle the vegetable mixture with salt & pepper and toss around. Add the Chimichurri Sauce dressing and mix well to incorporate. Taste, and adjust the seasoning with salt and pepper if needed -and if you desire- add more Chimichurri Sauce. Transfer to the serving platter and lightly sprinkle it with the paprika for a visual impact. 

For the Grill 

Chimichurri Sauce Hamburgers

Ingredients:

1 lb of ground beef, completely thawed
¼ cup of A Taste of the World’s Chimichurri Sauce
1 small onion, finely chopped
1 garlic clove, minced
Salt & pepper to taste

To make:

Mix all of the ingredients together until well incorporated. Form meat patties and separate each one by using wax paper. Grill immediately or refrigerate until ready to grill.

After grilling, don’t forget you can add more Chimichurri Sauce to the hamburger once it is on the bun, or dunk your French fries in it, too!

Pork Ribs Basted in Chimichurri Sauce

Ingredients:

1 rack of pork ribs, completely thawed
¾ cup of A Taste of the World’s Chimichurri Sauce
2 tablespoons of honey
Salt & pepper to rub

To prepare:

Place pork ribs in a size appropriate baking dish. Sprinkle both sides of the ribs with salt pepper and rub well into the meat. Allow to sit at room temperature before continuing for 15 minutes, undisturbed. Then, use a basting brush to rub the honey only on the meatier side of the ribs and then pour the Chimichurri Sauce on top of it. Baste until pork ribs are well covered and grill immediately, or refrigerate until ready to grill.

Alternative Recipe: *You may wish to just sprinkle and rub the pork ribs with salt & pepper, grill it- and then dip the cooked meat into the Chimichurri Sauce and use as an accompaniment instead.

Governor's Sauce -Grilled Hamburgers

1/2 cup of A Taste of the World’s Chimichurri Sauce
2 large organic chicken breasts, thawed
Salt & pepper to taste

Pre-heat oven to 350 degrees.

Place the chicken breasts in a baking pan. Rub them with salt and pepper and then pour the Chimichurri Sauce over them. Allow them to marinade 20 minutes or so until the oven is hot, and then bake until the chicken breasts are fully cooked. Serve alongside baked potatoes.

Chicken Breasts baked in Governor's Sauce 

Ingredients:

1 cup of A Taste of the World's Governor's Sauce
4 organic chicken breasts, thawed
2 tablespoons of organic olive oil 
Salt (try our SaltArt in any blend) & pepper, to taste

To prepare:

Pre-heat oven to 350 degrees.

Place the chicken breasts in a baking pan. Drizzle them with the oilve oil, and sprinkle them with salt & pepper.

Top each of the chicken breasts with about 1/4 of a cup of Governor's Sauce each, and bake until the the chicken breasts are fully cooked. Serve alongside rice.

Desserts

Mexican Chocolate Truffle Sauce Dessert Fondue

Ingredients:

1 cup of A Taste of the World's Mexican Chocolate Truffle Sauce
1 cup of each: Whole strawberries, pineapple chunks, banana slices
1 cup of white small marshmallows 

To prepare:

Transfer the Mexican Chocolate Truffle Sauce to a fondue pot and heat it over a low flame. While the fondue is gently heating, arrange the rest of the ingredients in a platter. Give each person a long fondue fork and start dipping!

Other ingredient ideas are cubes of cheesecake, pound cake and angel food cake, or any other dipable food-stuff of your choice!

Mexican Chocolate Truffle Sauce Knikerbocker

 *This decadent recipe serves 1 

Ingredients:

2 oz. of A Taste of the World's Mexican Chocolate Truffle Sauce, warmed
2 tablespoon of fresh strawberries, chopped
2 slices of fresh peach  
2 tablespoons of fresh kiwi fruit, chopped
2 tablespoons of pineapple chunks
2 tablespoons of fresh raspberries or blue berries  
1 scoop of each: chocolate, vanilla & strawberry ice-cream
4 oz. of heavy whipping cream
1 tablespoons of powdered sugar
2 drops of pure vanilla extract
Cayenne pepper, to sprinkle (optional) 

To prepare:

Whisk the whipping cream with the vanilla extract, and half way through the process, add the powdered sugar. Continue whisking until the cream holds its shape. Refrigerate while you prepare the rest of the ingredients.

Chop and slice the fruits, except the blue berries and/or raspberries and set them aside.

Place the strawberries, raspberries, blue berries, peach slices, pineapple chunks and kiwi fruit in a tall clear glass dessert cup. Add a scoop of strawberry ice-cream, a scoop of vanilla ice-cream -and lastly- a scoop of chocolate ice-cream. Top it off with warm Mexican Chocolate Truffle Sauce and hand-whipped cream. Sprinkle a little bit of the cayenne pepper on top of the whipped cream for an extra kick!

Mexican Chocolate Truffle Sauce Mud Pie   

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