|1 Pound Pouch||$7.59|
|Quart Container-16 oz||$9.99|
Description: All the flavor of thyme in powder form.
Storage: Store in a cool dry place, away from heat, light, and humidity.
Thyme gives pleasing flavor to soups, breads, stews, stuffing, fish, meats, casseroles, and compound butters. It is especially good with poultry and pork. Thyme is aromatic, with a warm, pungent flavor. It has been popular for centuries; from ancient Greeks to the present, and in most all types of cuisines.
Cajun Shrimp Pasta
Sauté the onion in the olive oil for approximately 4 minutes. Add garlic and stir. Add thyme, cayenne, pepper, and basil; cook on low heat for 5 minutes. Add next 7 ingredients; cook over low heat until the liquid is reduced, about 30 minutes. Sauté shrimp in butter and garlic until almost done (pink, but not totally opaque). Add the sauce; cook 2 minutes. Add the cooked pasta and toss with cheese. Serve hot.
Note: Frozen shrimp may be substituted. Also, canned diced tomatoes may be substituted for fresh.
Submitted by: Margie K.
Herbed Chicken Pasta
In olive oil (enough to coat bottom of pan), cook chicken with garlic, rosemary, thyme, sesame seeds, and orange peel. Add any of the optional ingredients that you prefer. Cook until all ingredients are tender. Serve over cooked pasta.
Submitted by: Beth R
Vegetable Cream Pasta
Sauté vegetables in oil until crisp tender. Sauté onion and garlic in butter till tender. Stir in flour, add milk until well blended; stir in thyme and bouillon. Bring to boil and cook for 2 minutes until thickened. Add vegetables and cooked pasta.
Sauté sausage and ham in oil until browned. Remove from pan; to drippings add celery, onion, green pepper, green onions, and garlic, sauté till tender. Add tomatoes, thyme, salt, pepper, and cayenne; cook 5 minutes. Stir in broth, rice, water, and Worcestershire sauce; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is cooked. Stir in meat mixture and shrimp. Heat through and serve.
Chicken Noodle Soup
Bring all ingredients to a boil in a dutch oven. Reduce heat; cover and simmer 1 1/2-2 hours, until chicken is tender. Remove chicken; cool and discard skin and bones. Chop chicken and set aside. Strain broth, discarding vegetables and bay leaf. Return both to pan.
To broth in pan, add carrots, celery, and onion. Bring to a boil. Reduce heat, cover and simmer for 10 minutes until vegetables are tender. Add noodles and chicken. Bring to a boil; reduce heat, cover and simmer for 6 minutes. Stir in peas; cook for 4 additional minutes.