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Pesto & Pasta Sauces


Artichoke Pesto
Artichoke Pesto

Made with the freshest ingredients, seasoned perfectly creating a wonderful product to add to pasta, spoon onto a pizza or to blend into couscous. Meals can be made in no time with these classic recipes.
Artichoke Pesto - $ 7.99  Qty:
sundried pesto
Sun dried Tomato Pesto

Sun-dried tomato pesto, one of the most versatile ingredients in modern cuisine. Made with the freshest ingredients and seasoned perfectly creating a wonderful product to add to pasta, spoon onto pizza or blend into couscous.

Sun dried Tomato Pesto - $ 7.99  Qty:
basil pesto
Basil Pesto

Made with the freshest ingredients, seasoned perfectly creating a wonderful product to add to pasta, spoon onto a pizza or to blend into couscous.

Basil Pesto - $ 7.99  Qty:
garlic and onion bruschetta
Roasted Garlic Bread Spread

We've yet to meet anyone who doesn't love garlic bread. With this incredible spread all the work is done. The perfect blend of garlic, Parmesan cheese and parsley is ready to spread on your favorite artisan bread. Simply spread and then bake or broil. 8 oz

Roasted Garlic Bread Spread - $ 7.49  Qty:

stonewall kitchenPesto Ricotta Pizza

Ingredients
1 large partially baked pizza crust, such as Boboli
3/4 cup ricotta cheese
1/2 cup Stonewall Kitchen Basil Pesto
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 plum tomatoes, sliced and seeded
1/2 cup sliced green, red or yellow bell pepper (or combination of all three)
1/4 cup sliced black olives

Directions
Preheat oven to 450 degrees F.
In a small bowl combine the ricotta cheese and milk. Spread over pizza crust.
Top ricotta cheese with the pesto, then layer the mozzarella and Parmesan cheeses, vegetables and olives.
Bake pizza pie on a pizza stone or cookie sheet for 8-10 minutes, or until the cheese melts and bubbles.
Top with fresh ground pepper and parsley flakes. Serve immediately.
garlic bread

Pasta Sauces and Pesto
crab and artichoke dip recipe
Crab and Artichoke Dip Recipe

ingredients

1-8 oz. jar of Stonewall Kitchen Artichoke Pesto
6 oz. fresh crabmeat, cartilage and shells removed
3 Tbsp. green onion, chopped
1 clove of garlic, minced
1/4 cup cream cheese, room temperature
1/2 cup Parmesan cheese, grated or shredded
1/4 tsp. fresh grated lemon peel
Salt and pepper to taste

Directions

1. Preheat oven to 350 degrees F.
2. Combine all ingredients in a medium size bowl and mix.
3. Transfer dip into a greased baking dish.
4. Bake dip 20-30 minutes until heated through and bubbly.
5. Serve with French bread toasts or crackers.


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