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RECIPES
and SERVING SUGGESTIONS Pages >> 1, 2,
3
This will probably be one of the more fun parts of having this web site
because it will include not only our ideas, but yours as well. The uses of MARE-O-LIN's
is virtually limitless and that's part of the big appeal of the sauces.
As you try MARE-O-LIN's in recipes & serving suggestions, feel free to share
them with us at sales@mare-o-lins.com
We can mention your name if you want or keep it a secret and just mention the
recipe or serving suggestion.
Uses of MARE-O-LIN's:
1. As a dipping sauce with hors d'oeuvres. Tostito (especially the scoops from Tostitoes) chips and fresh bread are two of our favorites. We'll be adding a "crab-ette" recipe (from a friend of ours) that's awesome dipped in MARE-O-LIN's.
2. Hamburgers...as a topping after they're cooked AND mixed in with fresh ground beef prior to cooking. How much sauce you use depends on how much beef you have. You want a moist burger, not a runny one so keep that in mind.
3. Meatloaf...once again as a topping after it's cooked & mixed in prior to cooking. My wife has an actual recipe we'll be adding here in the near future.
4. On top of sausage patties (after cooking) and scrambled eggs and omelets. A co-worker of mine vouches that the sauce is great on Egg-Beaters as well.
5. One customer said the sauce is great on hot dogs.
John Michael's
Super Sonic Mare-O-Lins Eggs
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You can now buy Mare-O-Lin's online!
Click here to place your order.
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Mare-O-Lin's Salsa |
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By Daniel Kenneth Ho, © October 2004 |
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Ingredients: |
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1 (16 oz.) Jar of 'Mare-O-Lin's' Original Chili Sauce (Wegmans grocery
Store)
2 Tablespoons of Butter
8 oz. (1 cup) Corn, canned or fresh off the cob
2 medium Macintosh apples, peeled, cored and diced
1/2 cup Cilantro, chopped
1 Tablespoon Lime Juice
1 Tablespoon Worcestershire Sauce
1/2 teaspoon Chinese Chili sauce
1-1/2 Tablespoons of Heavy Cream |
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Directions: |
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1. In a medium sauté pan, melt the butter. Then add the corn and
apples.
2. Sauté and cook the apples until they are tender.
3. In a medium size bowl, add all the ingredients and mix well.
4. Serve with Corn Tortilla or your favorite chips. |
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Hawaiian Wrap |
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By Ann & John Sullivan, and Dan Ho 2005 |
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Ingredients: |
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4-5 Pineapple spears
2 Tablespoons Cinnamon
1 lb. boneless Maple Ham, 1/8 inch thin slices
1/2 cup Cilantro
8 oz. Mozzarella Cheese
Juice of one Lime
1 (16 oz) Jar of MARE-O-LIN's chili sauce...any blend works!!
1 pkg. flour Tortillas
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Directions: |
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1. Heat grill on MEDIUM for 5-7 minutes.
2. Sprinkle pineapple spears with cinnamon and place on grill. Sear each
side for 3-4 minutes.
3. Put ham on grill and sear for 2 minutes each side, then sprinkle
mozzarella on top to melt.
4. Take a tortilla, put ham on top, put 1-2 tablespoons of MARE-O-LIN's
sauce on the ham.
5. Sprinkle with cilantro and a dash of lime.
6. Slice the pineapple spear thin and place on top of the ham and
mozzarella.
7. Roll the tortilla into a small "eggroll" type wrap and enjoy with
friends. |
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Mushrooms and shrimp |
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By Dolores Dibello |
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Ingredients: |
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2 cups of Rositto
1 pound of shrimp
8 oz mushroom
1 large onion
chicken broth
a cup of your sauce
1 cup of white wine |
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Directions: |
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Heat a non stick pan, then add olive oil, butter and white wine. Saute
the
onion and mushrooms. Remove from pan and put aside. Add more oil and
butter if needed. Saute the shrimp. remove and put aside. Add the
rosotto
and slowly add chicken broth a little at a time until the rosotto is
done.
It takes 20 minutes. When the rosotto is just about done add the
onion,
mushrooms and shrimp. Add a little more white wine and your sauce.
Let it
simmer for about 3 minutes.
You will love this dish... |
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