Bertolli Bruschetta with Portobellos
Unilever Best Foods Recipes
From tea to ice cream, Unilever Best Foods has one of the
most comprehensive portfolios of brands to meet the everyday needs of consumers.
2 tablespoons Bertolli Extra-Virgin Olive Oil*
1 pound small portobello mushrooms, stems removed
and thinly sliced
2 loaves French or Italian bread, diagonally cut into
3/4-inch slices
2 large cloves garlic, peeled Ragú Chili
1 26-ounce jar Bertolli Tomato and Basil Pasta Sauce*
Freshly ground black pepper
2 pounds ground beef
1 large onion, chopped
In a 12-inch skillet, heat olive oil over medium-high heat and
2 cloves garlic, finely
cook mushrooms, stirring occasionally, 4 minutes, or until chopped
tender. Meanwhile, broil bread slices until golden; rub with
garlic. Evenly spoon unheated pasta sauce over bread, then 1 26-ounce jar Ragú
top with mushrooms and black pepper to taste. Garnish, if Robusto! Pasta Sauce*
desired, with sliced fresh basil. Makes 24 servings.
1 15-ounce can red kidney
*Brands may vary by region; substitute a similar product. beans, rinsed and drained
2 tablespoons chili powder
Skippy Chicken Saté
with Peanut Sauce
1/4 cup Bertolli Pure Olive
Oil Classico*
2 tablespoons soy sauce
2 tablespoons apple
cider vinegar
2 tablespoons sugar
2 teaspoons grated
fresh ginger
2 cloves garlic, finely chopped
2 pounds boneless, skinless
chicken breast halves, cut in strips
11. For marinade, blend olive oil, soy sauce, vinegar, sugar,
ginger and garlic.
2. In a large, shallow non-aluminum baking dish or plastic
bag, pour marinade over chicken, turning to coat. Cover, or
close bag, and marinate in refrigerator, turning occasionally,
up to 3 hours.
3. Discard marinade and thread chicken on skewers. Grill
or broil chicken, turning once, 6 minutes, or until fully cooked
and no longer pink. Serve with Peanut Sauce. Makes 8 servings.
*Brands may vary by region; substitute a similar product.
2 tablespoons packed
dark brown sugar
2 tablespoons soy sauce
2 tablespoons apple
cider vinegar
1-2 teaspoons grated
fresh ginger
11 cup water
11. In a small saucepan, heat
oil over medium heat and
add onion, garlic and
crushed red pepper. Cook,
Peanut Sauce stirring frequently, 3 min-
2 tablespoons Bertolli utes, or until onion is tender.
Pure Olive Oil Classico
2. Stir in peanut butter,
brown sugar, soy sauce,
2/3 cup finely chopped onion
vinegar and ginger.
2 cloves garlic, finely chopped Gradually stir in water until
1/2 teaspoon crushed blended. Serve warm.
red pepper flakes Makes about 2 cups.
2/3 cup Skippy Creamy or *Brands may vary by region;
SuperChunkPeanutButter* substitute a similar product.
In a 12-inch skillet, brown
ground beef with onion
and garlic over medium-high heat; drain. Stir in
remaining ingredients.
Simmer uncovered, stirring
occasionally, 20 minutes.
Pour hot chili into a thermos
for transportation to the
game. Serve, if desired,
with shredded Cheddar
cheese. Makes 8 servings.
Note: For a spicier Ragú
Chili, stir in 1/2 teaspoon
ground cumin and 1/2
teaspoon dried oregano
before simmering.
*Brands may vary by region;
substitute a similar product.
