2007 July | Three Angels Gourmet Co. - Gourmet Food, Recipes and Podcast

Welcome to the Three Angels Gourmet Co.

Hello,

We're Ireland Reynolds, Daisy Benson, and Delphine Gray, the "virtual" three angels who run the Three Angels Gourmet Co. here online. That's us, pictured at right.

We live in the fictional town of Seven Cedars, Florida, and sell REAL gourmet mixes from this website.

To learn more about the "actual" Three Angels Gourmet Co. click on the About Us page.

We hope you'll visit us here often and try many of our delicious heavenly gourmet mixes.

Sincerely,

Ireland Reynolds, Daisy Benson, and Delphine Gray

Perk Up Plain Potatoes!

By admin at 7:13 am on July 16, 2007 | No comments

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It’s easy to perk up plain potatoes if you have a package of Divine Dill Dip Mix from the Three Angels Gourmet Co.

potatoes
My favorite way to dress up a baked potato is to simply make up the dill dip mix with 2 cups of sour cream, then slather some of the prepared dip onto the potato.

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You can get a little fancier by making “twice baked potatoes” with the dip. Again, mix it with 2 cups of sour cream. Then scoop out the insides of a baked potato and mix them with enough of the dip mixture to moisture. Put this mixture back into the potato skin. Put the potato onto a cookie sheet and run it under the broiler for a few minutes until the creamy potato mixture starts to brown.

If mashed potatoes are your favorite, put a few tablespoons of the dill dip (prepared with sour cream or plain lowfat yogurt) into the potatoes as you mash them for dilly mashed potatoes.

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Mmm…yum.

Once you try these perked up recipes, you’ll probably never serve plain potatoes again.

Note: Just one package of Divine Dill Dip Mix makes enough dip to perk up plenty of potatoes!

Order Divine Dill Dip Mix HERE.

Ireland
Favorite Recipes from Ireland Reynolds

Filed under: easy recipes, Divine Dill Dip Mix, Ireland Reynolds, Dilly of a potato salad — Leave A Comment »

Serve Grilled Salmon with Divine Dill Sauce!

By admin at 6:21 am on July 15, 2007 | No comments

For a quick gourmet dinner, grill some salmon tonight then serve it with a yummy dill sauce made from our Divine Dill Dip Mix and sour cream (directions are on the package).

M-m-m…serve the remaining dill sauce with fresh veggies or chips.

Order Divine Dill Dip Mix Here.

Another Fabulous Food Tip from Delphine Gray

Filed under: easy recipes, Divine Dill Dip Mix, Food Tips, Delphine Gray — Leave A Comment »

Make It Dill-icious!

By admin at 6:11 am on July 14, 2007 | No comments

Summer is the time for bridal showers, weddings, and relaxing picnics and other outdoor fun. It’s also the perfect time to try our Divine Dill Dip, since we’re having a Summer Celebration Sale the entire month of July, so you get one free package of the mix for every package you purchase.

Here are a dozen ideas for making all sorts of foods dill-icious with this versatile mix:

1) Add 1 tablespoon of the dill dip seasoning to 1 cup of sour cream, yogurt, or mayonnaise – use as a dip for veggies or chips.

2) Serve the dill dip in a small round of pumpernickel bread -Cut out the center, fill with dip,and use center cutouts for dipping.

3) Use the dill dip to make a quick and delicious lunch – bake a potato in the microwave, top with some dill dip seasoning mixed with sour cream. Yum.

4) Make a cheeseball – See “recipes” page of our website (or back of the dill dip package)for A Dilly of a Cheeseball recipe.

5) Add the dill dip to a white sauce -Make a white sauce, then add 1 1/2 tablespoons (or to taste) of the dill dip seasoning per cup of white sauce. Pour over pan-grilled chicken strips. Serve the chicken over rice or noodles.

6) Use the dill dip as a “dry rub” for chicken breasts. Flatten boneless chicken breasts with a meat mallet. Sprinkle dry dill dip seasoning over both sides of the meat. Cover with plastic wrap or waxed paper and place in the refrigerator for 30 minutes or more, then cook the chicken in a skillet with a little olive oil.

7) Use the dip mixed with sour cream as a replacement for tartar sauce.

Prepare the dill dip with sour cream according to package directions. Serve with cooked salmon.

9) Add a small can of drained, chopped water chestnuts to the dill dip mixed with sour cream and serve with crackers.

10) Mix the dill dip with sour cream. Serve with hot wings or pretzels.

11) Use a little of the dry dill mixture to season homemade soups.

12) Mix the dry dill dip with softened cream cheese for a sandwich or bagel spread.

Order Divine Dill Dip Mix HERE.

More Fabulous Food Tips from Delphine Gray

Filed under: easy recipes, Divine Dill Dip Mix, Cheese Ball, A Dilly of a Cheese Ball, Food Tips, Delphine Gray — Leave A Comment »

M-M-M…Try This Easy Nacho Platter!

By admin at 9:53 am on July 13, 2007 | No comments

If you love nachos with queso dip, then you’ll love our Mild Chilies & Cheese Dip Mix. It makes a rich and cheesy queso dip when you just add water and pop it into the microwave for a few minutes.

For something a bit fancier than a bowl of plain queso dip with chips, try this nacho platter.

NACHO PLATTER

1 pkg. blue corn tortilla chips

1 pkg. regular tortilla chips

1/2 c. black olives, sliced

1 bunch green onions, chopped into small pieces

1 small carton sour cream

2 pkgs. Three Angels Gourmet Co. Mild Chilies and Cheese Dip

Guacamole (optional)

Combine Mild Chilies & Cheese Dip Mix with water according to package directions and microwave for about 1 minute. Let dip cool while you pour the 2 packages of tortilla chips onto a large, decorative platter.

Pour cheese dip over the tortillas, then put a layer of sour cream over the cheese tip. Top with the black olives and green onions, and guacamole (if desired). Serve immediately.

Order Mild Chilies and Cheese Dip HERE.

Another Favorite Recipe from Ireland Reynolds

Filed under: easy recipes, Ireland Reynolds — Leave A Comment »

Try These Sun-Blessed Tomato Herb Puffs

By admin at 6:05 am on July 12, 2007 | No comments

These tasty Sun-Blessed Tomato Herb Puffs are easy to make, yet oh-so-flavorful. They’re perfect as appetizers or for cocktail snacks.

SUN-BLESSED TOMATO HERB PUFFS

1 box puff pastry

1 pkg. Sun-Blessed Tomato Herb Dip Mix

8 oz. cream cheese, softened

Combine the tomato herb dip mix with the softened cream cheese and put it in the refrigerator for about an hour to blend. After an hour, remove the cream cheese mixture from the refrigerator. Let it soften while you preheat the oven and prepare the pastry.

Preheat the oven to 400 degrees.

Thaw 2 sheets of puff pastry.

When thawed, place one sheet of pastry on a lightly floured boad. Use a rolling pin to roll the dough out until it’s a 13-inch square. Spread 1/2 of the cream cheese mixture over the entire surface of one sheet of the puff pastry. Fold the sides of the pastry toward the center - so they go halfway to the middle. Fold them again, this time so the 2 folds meet exactly at the middle of the dough. Then fold one half over the other. Slice the dough into 3/8 inch slices and place them, cut side up, on a baking sheet lined with a silicone baking mat. Repeat this entire procedure with the 2nd sheet of puff pastry.

Place each baking sheet in the oven for 6 minutes. Remove from the oven and turn each pastry slice over. Return baking sheet to the oven and continue baking for an additional 6 to 8 minutes - until each slice of pastry is done and the edges have started to brown.

Order Sun-Blessed Tomato Herb Dip Mix HERE.

Another Favorite Recipe from Ireland Reynolds

Filed under: easy recipes, Ireland Reynolds — Leave A Comment »

Divine Dill Dip and Fresh Veggies - a Match Made in Heaven!

By admin at 9:34 am on July 11, 2007 | No comments

Fresh veggies beg to be served with a little Divine Dill Dip Mix from the Three Angels Gourmet Co. They’re a match made in heaven.

Fill cherry tomatoes with dill dip made with either sour cream or plain lowfat yogurt. Arrange them on a tray and serve as afternoon treats or appetizers.

Hollow out a large fresh bell pepper and use it as a serving bowl for the dip mix. Surround it with a variety of fresh veggies.

Make celery boats for the kids by filling crisp celery pieces with a little prepared dill dip.

Use your imagination and you’ll think of all sorts of other ways to use dill mix and fresh vegetables this summer.

Order Divine Dill Dip Mix HERE.

Another Fabulous Food Tip from Delphine Gray

Filed under: easy recipes, Divine Dill Dip Mix, Food Tips, Delphine Gray — Leave A Comment »

Try Our Divine Dill Dip Mix as a Dry Rub for Chicken!

By admin at 6:46 am on July 10, 2007 | No comments

Divine Dill Dip Mix from the Three Angels Gourmet Co. makes a great dry rub for chicken breasts.

Flatten boneless chicken breasts with a meat mallet. Sprinkle dry dill dip mix over both sides of each chicken breast and rub the dip mix into the meat. Cover chicken breasts with plastic wrap or waxed paper and place in the refrigerator for 30 minutes or more.

Remove chicken breasts from the refrigerator. Cook the chicken in a skillet with a little olive oil.

Order our Divine Dill Dip Mix here.

Another Fabulous Food Tip from Delphine Gray

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The Scoop on Scones!

By admin at 7:02 am on July 9, 2007 | No comments

At trade shows and product samplings here in the Midwest, people are always asking me, “What is a scone, exactly?”

Most people can describe what a scone ISN’T. It isn’t a biscuit. It isn’t a cookie. And it isn’t a cake.

But people have trouble explaining what a scone IS. That’s why it’s helpful to know a little about the history of the scone.

Scones originated in Scotland. In fact, some say this Scottish quick bread takes its name from the word Skohn or Skon, which refers to the Stone of Destiny, a place where Scottish kings were supposedly once crowned. Back then scones were made of oats. They were rolled into a large round, cut into triangles, and cooked on a griddle over an open fire or on top of the stove. Since baking powder hadn’t been invented yet, buttermilk was used as the leavening agent. Traditionally, scones were served at high tea.

Today’s scones are a little different. They come in many shapes and are usually made with flour. Baking powder is the leavening agent, and they are baked in the oven. While scones are still popular for tea, they are also enjoyed at breakfast, brunch, lunch, dinner, and especially for snacks.

The Three Angels Gourmet Co. offers scone mixes in the following varieties:

Apple-Cinnamon Scone Mix
Cranberry Scone Mix
Currant Scone Mix

Our mixes are easy to prepare. Add butter and milk to the mix for the most flavorful scones you’ve ever tasted. No need to roll out the dough and cut it into triangles either. Simply spoon the crumbly dough mixture into a scone pan (for traditional triangles) or muffin tin and it will turn out perfectly every single time.

Another Fabulous Food Tip from Delphine Gray

Filed under: Food Tips, Delphine Gray, Scones, Scone — Leave A Comment »

Make This Flavorful Bread Dipper

By admin at 6:52 am on July 8, 2007 | 135 Comments

Make a flavorful bread dipper with olive oil and Sun Blessed Tomato Herb Dip Mix (directions are on the package) from the Three Angels Gourmet Co.

Once you’ve prepared the bread dipper, sprinkle some into a small bowl, along with a little balsamic vinegar and finely grated parmesan cheese. Dip small pieces of french bread or Italian bread into the bowl. Yum.

You can also use the bread dipper to create a delicious, yet simple, side dish with your favorite pasta (bowtie pasta is great for this but you can use spaghetti, fettuccine, or any kind of pasta), and Parmesan cheese.

Cook the pasta, then drain it. While the pasta is still hot, drizzle with the prepared bread dipper (olive oil infused with Sun-Blessed Tomato Herb Dip Mix). Stir to distribute the oil evenly throughout the pasta. Grate fresh Parmesan over the pasta and stir it through the pasta until the cheese begins to melt. The tomato-herb olive oil helps the cheese stick to the hot pasta, and the combination of ingredients gives it a wonderful flavor.

Order Sun-Blessed Tomato Herb Dip Mix HERE. Remember - during our Summer Celebration Sale this month, you’ll receive a FREE package for every package you purchase!

Another Favorite Recipe from Ireland Reynolds

Filed under: easy recipes, Ireland Reynolds, Food Tips — 135 Comments »

Rolling Out Sugar Cookie Dough

By admin at 8:27 am on July 7, 2007 | No comments

Three Angels Gourmet Co. makes such attractive and delicious sugar cookies when the dough is rolled out and cut into a variety of shapes with cookie cutters.

Here’s an easy way to roll out the sugar cookie dough. It will help the cookies retain their shape and you won’t have to use excess flour to keep the rolling pin from sticking to the dough.

Instead of plopping the cookie dough directly onto your cutting board (as pictured above), lay out the dough on a piece of parchment paper. Cover the dough with another piece of parchment paper of equal size.

Use a rolling pin to roll over the top sheet of parchment paper until the dough underneath thins out to the thickness you want for your cookies (you can lift the paper as you’re rolling, to smooth out any wrinkles). Peel off the top sheet of parchment and cut out the cookies with cookie cutters. Transfer the cut cookies to a baking sheet and pop them into the oven and bake.

Order Sugar Cookie Mix from the Three Angels Gourmet Co. HERE

Another Fabulous Food Tip from Delphine Gray

Filed under: desserts, Food Tips, Delphine Gray — Leave A Comment »
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