Buehler’s Seafood Department has great specials for the holidays!
Check out the items in our December 16 – 29, 2020 ad.
Bacon lovers! Enjoy the bold taste of Certified Angus Beef® brand Beef Bacon by Schmacon. The hearty strips of beef are made without any added nitrites or nitrates.
Scmacon, your new favorite pork bacon alternative, is now available at Buehler’s! It is made with the premium beef you know and love.
Schmacon crisps quickly and delivers a smoky, sweet, beefy flavor. It is satisfying in ways that only beef can be. It is whole-muscle beef, smoked and glazed with less fat, less calories and less sodium than pork bacon. It also cooks in half the time of pork bacon.
Great as a side on a breakfast plate, or as a unique addition to your favorite recipe, pick up a package of Schmacon in our Meat Department today!
INGREDIENTS
1 waffle cut in half
1 oz. whipped cream
1 oz. maple syrup
Powdered sugar
3 slices crisped Schmacon
INSTRUCTIONS
Serves 2-3
INGREDIENTS
Burger:
1 lb ground chuck beef
3 slices crisped Schmacon, chopped
1 Tbsp Worcestershire Sauce
1/2 tsp chili powder
1/2 tsp garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
Toppings:
6-9 slices crisped Schmacon
2-3 Fontina
cheese slices
Grilled onions
Red leaf lettuce
Tomato, thinly sliced
Sriracha mayo:
1/2 tsp Sriracha sauce
2 1/2 Tbsp mayo
Brioche Bun or other
INSTRUCTIONS
Enjoy, you’re a Rockstar!
Serves 1
INGREDIENTS
4 strips Schmacon
1 – 6 oz. salmon filet
2 lemons
1 Hass avocado (ripe), sliced
1 oz. canola oil
1 Tbs. salt and pepper
1 egg yolk
2 oz. cold water
INSTRUCTIONS
Recipes courtesy of Scmacon
INGREDIENTS
4 Lb CAB Prime Rib Roast
1 Tbsp Kosher Salt
1 Tsp Black Pepper
1 Tbsp Minced Garlic
INSTRUCTIONS
Preheat oven to 425 degrees.
Cut out and remove bone from the rib roast and set aside.
Season roast with salt, pepper and garlic evenly.
Using butcher’s twine, tie the bone back onto the roast prior to roasting. This will impart more flavor into the roast.
Place onto a roasting rack to elevate the roast and place into the oven to sear for around 30 minutes.
Once roast is seared, turn down the oven to 325 degrees and continue to cook until the middle reaches a temperature of 120 degrees. This will keep your roast in the rare to medium rare range.
Take out of the oven and let rest for a minimum of 10 minutes to seal in the juices.
Remove bone, slice and serve.
You can roast the rib roast for longer if you prefer your roast to be medium or higher. Roast to an internal temperature of 130 degrees for medium.
INGREDIENTS
1 ½ Cups Sour Cream
4 Tbsp Horseradish
1 Tbsp Sugar
½ Tsp Salt
INSTRUCTIONS
Place all ingredients into a mixing bowl.
Whisk to combine.
INGREDIENTS 6 bell peppers, assorted colors Tbsp cooking oil 1# of ground beef 2 cloves of garlic, chopped 1 small yellow onion, small dice 1 jar of red sauce or marinara sauce (32 oz) ½ Tsp salt ¼ Tsp black pepper 2 cups of cooked white rice 2 cups of shredded mozzarella cheese INSTRUCTIONS
INGREDIENTS
1- 32 oz jar of Mids meatless pasta sauce
½ – 32 oz jar of Mids meat pasta sauce
2 cups of shredded mozzarella cheese
15 oz container of ricotta cheese
Non-stick pan spray
1 pack of Barilla oven ready lasagne sheets
INSTRUCTIONS
Chef Ben demonstrates how to easily carve a turkey. Start with a sharp knife, and follow along, and you’ll end up with a beautiful platter to serve for Thanksgiving.
INGREDIENTS
2 cups rolled oats
1 cup whole wheat flour
3/4 cup brown sugar
1/2 cup wheat germ
3/4 cup dried cranberries, blueberries or cherries
1/2 cup slivered almonds, pecans or walnuts
3/4 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup honey
1 egg, lightly beaten
1/2 cup canola oil
2 teaspoons pure vanilla extract
INSTRUCTIONS
1. Preheat oven to 350° F. Spray a 9×13-inch pan with cooking spray. Combine the
oats, flour, sugar, wheat germ, dried fruit, almonds, cinnamon and salt in a large
mixing bowl; mix well with a spoon. Make a hole in the center of the ingredients.
2. Pour the honey, egg, oil and vanilla into the hole. Use your hands to mix it well.
3. Pat the granola in the baking pan. Use an oven mitt to place it in the oven. Bake
for 25–27 minutes or just until the mixture is golden brown around the edges.
Remove the pan from the oven with the oven mitt and place on a wire rack. Cool
for 5 minutes. Use a table knife to cut into bars while still warm; the mixture will
become too hard to cut if it becomes cool.
Source: Recipe Adapted from Junior Leagues In the Kitchen with Kids
INGREDIENTS
2 cups Kodiak Cakes Buttermilk Power Cakes Flapjack and Waffle Mix
1 cup unsweetened vanilla almond milk (any milk will work)
1 egg lightly beaten
1/4 cup honey, maple syrup or brown sugar
2 ripe bananas mashed
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
INSTRUCTIONS
1. Preheat oven to 350 degrees F. Grease 12 muffin cups or line muffin cups with muffin liners and set aside.
2. Combine all ingredients in mixing bowl and blend until smooth.
3. Fill muffin cups evenly. They will be close to full.
4. Bake at 350 degrees F. for about 20 minutes or until golden brown and inserted toothpick comes out slightly moist.
Per Muffin: 101 calories, 2g fat, 17g carbohydrates, 6g protein; 4g fiber.
Recipe Source: Kodiakcakes.com
Treat yourself to a new holiday dessert tradition with an ice cream sandwich layer cake made using Pierre’s Peppermint Ice Cream Sandwiches!
INGREDIENTS
2 – 10-pack boxes of Pierre’s Peppermint Ice Cream Sandwiches
1 jar of hot fudge topping, slightly warm
1 package of small peppermint candy canes and/or one package of pre-crushed candy canes
1 container/can of whipped cream
INSTRUCTIONS
For fun, serve with a whole mini candy cane on the side.