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RECIPES
and SERVING SUGGESTIONS
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. Uses for Onion Blend - Mix it with fresh ground beef for an awesome, grilled onion burger. I recall my Mom used to mix dried onion mix in with beef and it definitely was good but the onion blend sauce is even better!! -of all our blends, onion blend is the best sauce to use when making home made pizza. -onion blend mixes in real good with the Hawaiian wrap recipe.
6. 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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Pulled Pork with MARE-O-LIN's |
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| | By John Sullivan October 2008 |
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Ingredients: |
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4-6 pound pork butt
Crock pot
Seasoned salt
(1) jar onion blend of MARE-O-LIN's
(1) 19 ounce jar of Dinosaur original blend BBQ sauce
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Directions: |
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Up until recently I did not use our chili sauce. The onion blend adds an amazing dimension of flavor.
Season the pork butt prior to putting in the crock pot. Once it's in pour in the onion blend and BBQ sauce.
Turn crock pot on high for the first two hours and the balance of time on low. 4 pound takes approximately 6 hours. 6 pound will be more like 7-8 hours.
When done take out and put in a pan and carefully (it's hot!!)start pulling the pork into small pieces. Take the blend of pork juices, onion blend and BBQ sauce and pour over the pork as desired.
Enjoy!!
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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
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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Potato ala Mare-O-Lin's |
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| | By Lori Sullivan |
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Ingredients: |
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1 Potato
1 (16 oz.) Jar of 'Mare-O-Lin's' Chili Sauce
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Directions: |
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Cook a potato in the microwave on high for 8 - 10 minutes, depending on the size of the potato. Be sure to pierce the potato with a fork before cooking. Allow to stand for a few minutes after cooking. Then, slice open and pour chili sauce on. Enjoy!
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Tommy's Famous Chili |
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Ingredients: |
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(1) 16 ounce jar of MARE-O-LIN's garlic blend.
(2) Jars of MARE-O-LIN's (24 ounces total) original blend chili sauce.
(2) Pounds of browned london broil.
(1) Teaspoon horseradish.
(1) Teaspoon chopped garlic.
(1) 15.5 ounce can light kidney beans.
(1) 7.5 ounce can garbanzo beans.
(1) Teaspoon Gulden's spicy brown mustard.
(1/2) Teaspoon Frank's hot sauce.
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Directions: |
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Cut london broil into small cubes & then brown in a skillet pan. Combine it and all above ingredients into a crock pot. Depending on how long you have to cook will depend on whether you set your crock pot on "low" or "high". If you plan to have it for dinner & start it before noon, low will be fine. We used to have a mid-winter tradition of having a chili contest. At least we thought it would become a tradition. The first time we gathered (early 1990's) we tried everyone's chili. Hands down, not even close everyone loved Tommy's chili. It was like his was #1 & we were all below 10!! Every time he makes it he tweaks it a bit but the above recipe is his chili to the core. ENJOY!!
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Pot Roast In Beer |
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Ingredients: |
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3 – 4 lb. pot roast or roast of beef
1 onion, chopped
1⁄2 cup Mare-O-Lin’s chili sauce
2 Tbsp. brown sugar
1 clove garlic, minced
1 – 12 oz. can or bottle of beer (dark beer recommended)
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Directions: |
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Place meat in baking dish or Dutch oven. Cover with onion.
In bowl, combine Mare-O-Lin’s chili sauce, brown sugar, garlic and beer. Pour over meat and cover.
Bake or simmer on top of stove. Oven at 350 degrees for about 3 hours, or until done, basting occasionally. Thicken gravy with flour or serve as is (as a sauce). If meat is larger, double sauce.
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Wai Ming Mushoo (Oriental Chili) |
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| | By Daniel Kenneth Wai Ming Ho © October 2005 |
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Ingredients: |
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One Crock Pot, (a must)
3.5 lbs. Boneless Pork Shoulder
1.5 lbs. Spicy Pork Sausage, (outer casing removed)
Olive Oil
1 cup Onions, (diced)
2 cups Baby Portabella, (sliced)
2 Tablespoons Garlic, (minced)
1.5 cups Beef Broth
8 Mushoo pancakes, (or flour tortias)
1 bunch of Scallions, (diced lengthwise and widthwise like an "O")
Mushoo Sauce Ingredients
1/2 cup Soy Sauce
1/2 cup Teriyaki Sauce
2 Tablespoons Hoisin Sauce
1 teaspoon 5 Spice Powder (ingredients)
1.5 Tablespoons Chinese Chili Sauce (HOT)
16 oz. "Mare-O-Lins" Original Blend Chili Sauce
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Directions: |
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1. In a medium sauce pot over MEDIUM heat, pour 2 Tablespoons of Olive Oil and add Onions.
2. Sauté onions 2-3 minutes until translucent (sweat them), then add Portabellas.
3. Cook onions and mushrooms 2 minutes stirring occasionally, then add the minced garlic and sauté 1 minute. 4. Add the Pork Sausage and brown slightly, then add the beef broth and reduce heat to simmer.
5. In a medium size bowl, mix the "Mushoo" sauce ingredients.
6. Take the Pork Shoulder and cut 1/4 " slices, and place in the bottom of the Crock Pot.
7. Pour the Mushoo chili sauce over the pork, then add the pork sausage and beef broth mixture into Crock Pot. 8. Fold the ingredients slightly to mix Mushoo with Pork ingredients.
9. Place cover on Crock Pot and cook on LOW for 8 hours, and do not on cover it EVER!!!! Until 8 hours.
10. When you are ready to serve the chili, skim the fat off the top and serve with Mushoo Pancakes and scallions in the bowl.
History
On October 15th, 2005, Wegmans had an employee Chili cook-off. There were 11 entries, but only 8 showed up. By a unanimous vote, I won first place and a $50 gift certificate from Wegmans. The funny thing is, I've never made this Mushoo chili recipe until that day, and I won first prize! I guess those two years of working at Wegmans and my culinary training paid off.
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Meat Loaf with MARE-O-LIN's |
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| | By Ann Sullivan |
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Ingredients: |
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1 lb meatloaf, fresh ground meat mix (usually combination of beef,
pork & veal).
1/2 cup seasoned italian bread crumbs
1/2 cup parmesan cheese
1/3 cup MARE-O-LIN's original blend
1 medium onion, chopped
1/4 tsp basil
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Directions: |
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Combine all ingredients and place in baking dish. Cook at 350 degrees
for 60-75 minutes. Serve with some additional MARE-O-LIN's on top of the
meat loaf.
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Pork Loin with MARE-O-LIN's |
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Ingredients: |
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1 pound pork loin sliced thin
1 jar MARE-O-LIN's Garlic blend
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Directions: |
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dredge in basting oil and searing flour
brown 3-5 minutes
pour 1 jar MARE-O-LIN's Garlic blend over pork
simmer 20-25 minutes
remove from heat
top with shredded mozzarella cheese
serve over egg noodles
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Spaghetti Pie |
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| | By Kathy McDonald |
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Ingredients: |
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(makes 6-8 servings)
1 pound ground beef
1 pound ground sausage
½ cup finely chopped onion
½ cup chopped green pepper
1 jar spaghetti sauce (26 oz)
12 ounces spaghetti, hot cooked and drained
½ cup Parmesan cheese
3 large eggs, beaten
3 tsp. butter, melted
1 1/3 cup cottage cheese
8 oz. shredded mozzarella cheese
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Directions: |
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Cook beef, sausage, onion and green pepper in a large skillet over medium high heat until the meat is brown, stirring to separate the meat.
Drain fat.
Stir in spaghetti sauce; mix well.
Combine spaghetti, Parmesan cheese, eggs and butter in large bowl; mix well.
Place in the bottom of a 13x9 pan.
Spread cottage cheese over top.
Pour sauce mixture over cottage cheese.
Sprinkle mozzarella cheese over top.
Bake in preheated 350-degree oven until cheese melts—about 30 minutes.
Add original, spicy or garlic blend on top once the pie is done and enjoy!!
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"Zuke" burgers |
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| | By John Sullivan |
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Ingredients: |
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-approximately 3 1/2 to 4 cups of shredded zucchini... squeezing excess water out.
-approximately 7-8 baby carrots, finely chopped.
-approximately 1/3 cup finely chopped onions, preferably a sweet onion.
-approximately 1/2 cup finely chopped baby Portobello mushrooms.
-approximately 2/3 cup bread crumbs, preferably seasoned.
-2 eggs.
-fresh ground pepper.
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Directions: |
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Combine all in a bowl and mix thoroughly by hand.
Set burner to between low and medium heat and warm the skillet. I use a
medium size skillet that allows for three zuke burgers to be cooked at
once. Typical size of a zuke burger is a little smaller than a piece of
bread and you want to make sure to make them as flat (meaning not thick)
as possible. Put a little vegetable oil in each time you make a batch.
Cook so they are golden brown on each side usually a few minutes per
side. When they're done put your favorite blend of MARE-O-LIN's on top
and ENJOY!!
History
-this is another of my Mom's creations and unfortunately this was not
written down on a recipe card. I have fond memories of eating a ton of
these when I was a kid and, finally, back in 2006 I decided through
nothing more than trial and error to replicate Mom's zucchini burgers or
Zuke burgers as she called them. I must admit the first couple batches I
made were not the greatest because I forgot to squeeze the excess
water/juice out of the zucchini. Finally after two years of trying I
have gotten it to the point of making a recipe out of it!!
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Chicken thighs and MARE-O-LIN's |
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| | By Rona Compton from California |
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Ingredients: |
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Boneless Chicken Thighs
(1) 16 ounce jar Original blend MARE-O-LIN's chili sauce
1/4 of an onion...sliced
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Directions: |
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Put chicken thighs in a slow cooker/crock pot, pour jar of MARE-O-LIN's on top and then add sliced onion. Important to note here...how many thighs you have will depend on how big the cooker. You want it to be a single layer of chicken to ensure proper cooking. Rona's cooker allows for (8) thighs and it took approximately five hours to cook. Enjoy!!
History
I've known Rona for a number of years through my telecom job. A few months ago she purchased some MARE-O-LIN's for the first time and said her entire family loves this recipe!!
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Simple yet de-lish |
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| | By Steve Craig |
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Ingredients: |
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(7)16/20 count raw shrimp
MARE-O-LIN's garlic blend
White Rice
Serves (1)
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Directions: |
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Cook up a packet of white, instant rice or whatever rice you prefer.
In a skillet, put the shrimp in with garlic blend MARE-O-LIN's. Heat until cooked.
Mix rice into skillet with shrimp and serve!!
History
Steve is my boss at Comtalk and down where they are in southern Alabama they get some of the best and freshest shrimp anywhere.
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Kicked up shrimp |
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| | By John Sullivan |
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Ingredients: |
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1 pound of raw shrimp, 16-20 count or 25-30 count
Emeril's Bayou Blast
MARE-O-LIN's garlic blend
Zatarain's Dirty Rice
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Directions: |
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This is a kicked up version of my boss Steve's recipe.
Since the rice takes 15-20 minutes start cooking that in a skillet per directions.
When the rice is a few minutes from being done, put shrimp in separate skillet and sprinkle Bayou Blast on. Pour about 1/2 jar of garlic blend MARE-O-LIN's, stir and cook until shrimp is done.
Put shrimp in rice skillet and serve in bowls.
This packs a decent amount of heat but also awesome flavor as well.
ENJOY!!
Serves (4)
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Chicken Avocado Chili Sauce Nachos |
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| | By Steve Barber |
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Ingredients: |
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1 lb boned chicken breasts, cut into strips, and the strips cut into thirds.
Corn tortilla chips, about 10 per person
2 slices ripe avocado, cubed, more or less
Shredded sharp Wisconsin cheddar cheese
Secret ingredient: Mare-O-Lin's Garlic Blend Chili Sauce
Cooking oil (PAM Organic Canola in this case)
Garlic powder
Salt
Black pepper
Red pepper flakes
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Directions: |
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1. Spritz a skillet with the PAM. Don't be stingy.
2. Throw in the chicken.
3. Douse with garlic powder to taste.
4. Salt, black pepper, red pepper flakes.
5. Stir it all around. Mix it up nice. Saute until just about cooked through, 10 minutes or so.
6. Spoon chili sauce over chicken in skillet. 5 rounded teaspoons of chili sauce worked for us. Just enough to spread around the chicken and get it covered.
7. Simmer chicken covered for another 5-10 minutes. Don't dry it out.
8. Get a plate. Put 10 chips on the plate, spread evenly.
9. Cover the chips with pieces of chicken, maybe about 4 oz. per plate. You can spoon a little sauce on, too.
10. Put on 6-8 avocado cubes.
11. Top with shredded cheese.
12. 25 seconds on high in the microwave.
13. Repeat steps 8-12 for each plate!
That's it. Serve. This stuff is tasty.
Makes 4 servings. 30 minutes prep and cook time. About 7 to wolf it down.
You might want guacamole instead of the avocado, but I was feeling a little lazy. Black beans would also enhance. Cutting the corn off the cob and throwing it in might work, too, but it was just fresh enough corn that on the cob was the right call.
Inspirations:
Chilaquiles, La Cocina (R.I.P.), 85th near Broadway
Nachos Grande, The Firehouse, 85th and Columbus
Mexican Chicken, Chicken, Williams-Sonoma Kitchen Library, Time-Life Books, 1993
History
This so speaks to the joy of why we started this chili sauce business. First, for me, it's sharing with potentially the world my Mom's chili sauce recipe (original blend). Something she started on her stove top 30+ years ago is now making its way across the country.
Secondly, it's getting out and doing demos of our sauces and meeting new people, making new friends as well as customers and seeing that look on someone's face when one (or all four)blend of our sauces really connects with them, or as Emeril would say "Plays with your emotions".
It's also the thought of someday hearing from someone who was at a demo that perhaps we officially didn't meet but took our business card. Such is the case here. Steve and his son were at Beak-n-Skiff apple orchard on September 19th when my wife and kids were doing a demo. I received an e-mail from Steve ironically enough on September 27th which was my Mom's birthday. What I labeled as "1" below was Steve's e-mail and "2" & "3" is additional verbiage once I clicked on the link to his blog.
I know to some this may not seem like a big deal but anytime I/we can make a difference in someone's life it means the world to me/us. Our garlic blend chili sauce helped create this wonderful recipe but, more importantly, it provided quality time spent together between a Father and his Son. Absent from being able to do that with my own Father I love to hear when our products bring members of a family (or the entire family) together. We're creating something but also giving each other the gift of our time and, if you've read my blogs, you know how I feel about the gift of our time!! John
1. My 11 year old son happened upon your demo day at Beek & Skiff’s last weekend. He was so in love with your sauce we bought a jar and brought in home to Manhattan. We used it tonight for the first time almost by accident. Wow. I was so inspired by the result, I posted the made-up-on-the-spot recipe I used it in.
http://improv-cooking.blogspot.com/2009/09/chicken-avocado-chili-sauce-nachos.html
Thought you might enjoy seeing it.
-Steve Barber
2. So, my son and I were on our own one night and looking for something tasty, and sort of fall-like and not too strenuous. Let's go down to The Firehouse and get burgers or nachos or something, I suggested. "Nah, too expensive, way too much food." OK, what do we have? Let's see, Mom left us some chicken breasts thawed. And some corn. OK, we'll have the corn on the cob, but what to do with the chicken? "Dad, you said you wanted nachos -- chicken nachos!" OK, kid, you are on. Here's what we found, after dispatching kid to the corner store for some chips.
3. When we were thinking through the salsa thing, the kid said, "Dad, we have that awesome salsa thing we got upstate." Not really salsa, but actually better for this dish. Tastes like you worked on it all day. And this stuff is awesome. Oh my goodness. What a find. Full credit to the kid. Track it down via http://www.mare-o-lins.com
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Rice with MARE-O-LIN's |
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| | By Lori Sullivan |
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Ingredients: |
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This really is more like a serving suggestion. Cook up one packet of Lipton Mushroom Rice and put original blend MARE-O-LIN's on top and mix it together. Lori promises it will "play with your emotions" as Emeril says!!
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Directions: |
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Making Spicy blend spicier |
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| | By John Sullivan |
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Ingredients: |
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For those of you who like our Spicy blend spicier but some in a bowl and microwave for 15-20 seconds or put some in a sauce pan and warm on the stove. A chef at the NY Wine & Culinary Center explained that when you do this it makes the natural oils (contained in the ingredients) expand and it's this expansion that makes the sauce spicier. Enjoy!!
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Directions: |
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