Watkins Calypso Hot Pepper Sauce & Recipe

This uniquely complex, sweet and spicy sauce is perfect with rice and beans, curries, tomato juice, chicken and seafood.

• All-natural/fat-free: No preservatives.
• Exclusive: Created specially by Watkins and available nowhere else.
• Unique flavors: More than just heat—a blend of hot, sweet, and tangy flavors.
• Heat Level: Medium.
• Uses: Tomato juice or vegetable juice cocktail; chicken and seafood; beans and rice; Caribbean
and Cajun dishes; eggs; curries; salad dressings.

Calypso Spiced Walnuts

2 tbsp/30 mL orange juice
1/4 cup/60 mL sugar
1 tbsp/15 mL Watkins Original Grapeseed Oil
1 tbsp/15 mL Watkins Calypso Hot Pepper Sauce
8 ounces/227 g shelled walnuts (2 cups/500 mL)
2 tsp/10 mL Watkins Cinnamon
1/2 tsp/2.5 mL Watkins Cloves
1/4 tsp/1.2 mL freshly-ground Watkins Sea Salt

Combine first four ingredients in glass baking dish. Toss walnuts into mixture until well coated.
Bake at 350°F/180°C for 10 to 15 minutes or until lightly toasted, stirring once. Remove from oven and sprinkle with Cinnamon and Cloves; toss to coat. Spoon onto waxed paper, separating nuts. Sprinkle with salt; cool to room temperature.

Calypso Jambalaya

8 ounces/227 g bulk Italian sausage, spicy or mild
8 ounces/227 g ham, diced
1 cup/250 ml chopped onion
1 tbsp/15 ml Watkins Calypso Hot Pepper Sauce
1 tbsp/15 ml Watkins Parsley
1 tbsp/15 ml Watkins Chicken Soup Base
1/2 tsp/2.5 ml Watkins Garlic Granules
1/2 tsp/2.5 ml Watkins Thyme
1-1/2 cups/375 ml boiling water
1-1/2 cups/375 ml uncooked long-grain white rice
1 can (15 oz/425 ml) stewed tomatoes
1 green bell pepper, diced

Brown sausage in large kettle or Dutch oven; drain off any excess grease. Add ham and onions to pan; cook and stir 3 minutes. Add Calypso Sauce and all of the remaining ingredients except green pepper. Mix well and bring to a boil. Cover and reduce heat; simmer 15 minutes. Stir in green pepper* and continue to simmer 5 to 8 minutes longer or until liquid is absorbed and rice is tender. Fluff with fork before serving.
Makes 8 servings.

Note from Watkins Kitchen: If desired, 4 oz/113 g cooked, peeled, and deveined shrimp can be added along with the green pepper.

Golden Glow Soup

1 tablespoon canola oil
1 sweet onion, chopped
2 cups peeled, chopped carrots
1-1/3 cups peeled, chopped sweet potato (1 large)
2 cups Tropicana orange juice
3 cups Watkins chicken broth
salt and pepper as needed
1/4 cup low or no fat sour cream
1/4 cup slice scallions

Heat oil in a soup pot, add onions and carrots; sauté 34 minutes stirring often until glazed. Add sweet potatoes, orange juice, and chicken broth and bring to a boil. Reduce heat and simmer soup over medium heat 25 to 30 minutes or until vegetables are tender.

In a blender puree soup and adjust seasoning. Divide among four bowls and top each with 1 Tablespoon sour cream and 1 tablespoon chopped scallions.

15 Minute Minestrone Soup

2 Chicken Breasts, cooked & cubed
2 Cups Prepared Watkins Chicken Base
1 (15 Oz.) Can Kidney Beans
1 Cup Frozen Mixed Vegetables
1/2 Cup Onion, chopped
1/2 Cup Pasta Shells, uncooked
1/2 teas. Watkins Basil
1/2 teas. Watkins Thyme
1/4 teas. Watkins Black Pepper
1 (14 1/2 Oz.) Can Stewed Italian Tomatoes

Stir all ingredients in saucepan except chicken. Simmer, covered 10 minutes. Add chicken and bring to a boil. Boil 5 minutes.

Squash Soup

• 1 med. size acorn squash, peeled
• 1 sweet potato, peeled
• 1 large cooking onion (red)

Cook the above in large cooking pot with water. Puree using food processor including liquid, transfer back to pot and add the following:

• 1/4 tsp Watkins Nutmeg
• 1tsp. Watkins Ginger
• 1 tsp. Watkins Basil
• 2 tsp Watkins Parsley
• 1 or 2 cloves garlic (or 1/2 tsp Watkins Garlic Flakes)
• Watkins Granulated Black Pepper (to taste)
• 1 to 1 1/2 cups skim milk

Heat on low until hot and serve.

Watkins Cream Soup Ideas!

Follow the directions on the container for the thin sauce recipe, then try one of the following ideas.

Seafood Chowder ~ add some crab, shrimp or any of your favorite seafood.
Corn Chowder ~ add a can of drained niblet style corn.
Cream of Cauliflower or Broccoli soup ~ added 1-2 cups of 3/4 cooked vegetables
Cream of Celery ~ add 1/2 cup of sauteed celery and onions.
Leftover Creamy Turkey Soup ~ sauté celery and onion. Then add to cream base along with frozen vegetables, left over turkey and Watkins Black Pepper to taste.

Enjoy!

Watkins Soup and Gravy Bases Bring Warmth

Baked Potato Soup Mix

Watkins has taken the fuss out of homemade potato soup with our Baked Potato Soup Mix. This rich, creamy baked potato soup will make a delicious quick and easy first course for your holiday meal.



Serving Suggestions:
Add boiled, chopped potatoes
Top with onion and shredded cheese
Add fully-cooked chunks of bacon
Serve with a side salad for a complete meal
Serve at holiday meals as a vegetarian alternative



Country Gourmet Gravy Mix

There’s nothing like homemade! Watkins makes that old-fashioned homemade taste perfect for any meal. Enjoy this rich and comforting mix any time of day; just add water, simmer and taste. It will turn your biscuits and mashed potatoes into a delight!

Serving Suggestions:

Use to make your own breakfast casserole
Combine prepared gravy with chipped beef and serve over buttered biscuits
Use as a base for spicy dips
Pour over fried pork for an authentic, down-home southern dinner.

Soup Bases - Versatile!

If you've never tried any of the Watkins Soup and Gravy bases, you need to! They might look similar to any old can of soup, but these are NOT the same as typical condensed soup that makes one or two servings. These are dry mixes, that make up to 50 servings or more. So they are very economical. Plus, they have so many uses for flavoring all kinds of dishes other than soup and gravy.

You can get these Soup and Gravy Base flavors:

* Beef
* Cheese
* Chicken
* Cream
* Mexican
* Mushroom
* Onion
* Six Onion

And these two Gourmet Gravy Bases:

* Country Gourmet
* Roasted Turkey

Additionally, Baked Potato Soup is part of this year's Seasonal Favorites line.

Here is how your fellow associates use these bases:

* I don't make much soup, so this may sound strange, but my favorite Watkins cooking products are the soup bases. I use them for so many things, sprinkling on chicken when I bake it, simmering it with rice, tossing it in with roasted potatoes. The uses are endless, and the results make the simplest dish seem like you really know what you're doing.

* I love the Chicken Soup mix! It got my kids to eat veggies after my mother-in-law used it in the cooking water.

* One of my favorite products is the Beef Soup Base. Before trying this product my children would not eat roast and after several days we would have to throw away left overs. Now we're lucky to get one meal out of a roast with my kids.

* The Mushroom Soup Base is a huge time saver for making homemade spaghetti sauce. Instead of cooking my sauce of hours I know add a few tablespoons of Mushroom Soup Base. It thickens my sauce and adds a lovely light mushroom flavour that even my picky step-daughter can deal with.

* My single most favorite product is the onion soup. I like being able to fix a cup of good soup instantly. My favorite soup is a pack of ramen noodles (throw away their seasonings), some pepperoni (turkey is best, less fat) and two teaspoons of the onion soup. It's delicious and ready in a couple of minutes.

* I take a bag of frozen green beans or green peas and I mix in 1 Tbsp of butter/margarine, 1/2 tsp of cinnamon, 1 Tbsp splenda (or sugar if you prefer), a couple shakes of Garlic Liquid Spice, 2 Tbsp of water and 2 Tbsp of the Six Onion Soup base, then microwave for about 5 minutes, and sprinkle with Minced Green Onion right before serving.

* We have a customer who's step-dad recently had part of his tongue amputated due to cancer. Due to the chemo, his taste buds are about shot. My customer said that she needs more Beef Soup base, that she is almost out. You see, the only thing that the family found that "dad" will eat is our Watkins Beef Soup Base, because, it is the only thing that he can taste and he LOVES the flavor.

If a recipe calls for a "cream" soup, like cream of mushroom or cream of chicken, just whip up one of the Watkins bases according to the "gravy" directions, which would typically be about the same consistency as a cream-style soup.

Cream of Chicken and Vanilla Soup

2 teaspoons Watkins Onion Liquid Spice
1/2 cup finely chopped celery
1/2 cup chopped green onion
1/2 cup all-purpose flour
1 cup Watkins Cream Soup Base
2 cups milk
3 cups water
1 1/2 tablespoons Watkins Pure Vanilla Extract
2 cups finely sliced cooked white chicken meat
Watkins Black Pepper, to taste
Salt, to taste

In medium saucepan, saute the celery and onion in onion liquid spice until crisp-tender. Add flour, soup base, milk, and water; mix well. Continue to cook over medium heat until mixture begins to boil and thicken. Add vanilla, chicken, salt and pepper to taste; heat through.

Makes 8 servings.

Chicken and Pasta Soup

10 ounces skinless, boneless chicken breasts,
cut into 1-inch cubes
2 cups sliced fresh mushrooms
2 teaspoons Watkins Onion Liquid Spice
5 cups water
1/3 cup Watkins Chicken Soup Base
1 1/2 cups uncooked radiatore pasta
1 cup sliced yellow summer squash or zucchini
1/2 cup chopped red pepper
1 1/2 teaspoons Watkins Italian Seasoning
1/2 teaspoon Watkins Italian Pepper

In large nonstick saucepan or Dutch oven, saut? the chicken and mushrooms in the onion liquid spice until chicken in no longer pink. Add remaining ingredients and bring to a boil. Reduce heat to low; simmer for 12 to 15 minutes or until pasta is tender.

Makes 6 servings.

Tuscan Sausage and Bean Soup

1 pound spicy Italian sausage links, cut into 1-inch slices
1/2 cup chopped onion
1 (14 1/2 ounce) can diced tomatoes, undrained
2 cups water
1 tablespoon Watkins Chicken Soup Base
2 cups sliced yellow squash or zucchini
2 teaspoons Watkins Italian Seasoning
1/2 teaspoon Watkins Garlic Powder
1/8 teaspoon Watkins Red Pepper Flakes
3 cups canned cannellini or white northern beans
1/2 package chopped frozen spinach
Parmesan cheese, as desired

In large kettle or Dutch oven, cook sausage and onion until sausage is browned on all sides. Drain off any excess grease.

Add the tomatoes and next seven ingredients; bring to a boil and cook 5 to 8 minutes or until squash is crisp-tender. Squeeze excess liquid from spinach and stir into soup. Ladle soup into bowls and sprinkle with Parmesan cheese.

Serve with thick chunks of toasted Italian bread drizzled with a little Watkins Garlic Liquid Spice.

Makes 6 servings.

Creamy Potato Soup

2 cups/500 ml. chopped red potatoes
1 cup/250 ml. chopped celery
1 cup/250 ml. chopped carrots
1 teaspoon/5 ml. Watkins Minced Green Onion
1 cup/250 ml. Watkins Cream Soup Base
1/2 cup/125 ml. flour
2 cups/500 ml. milk
Water
1 teaspoon/5 ml. Watkins Bacon Onion Snack & Dip Seasoning

Boil potato, celery, carrots and minced green onion in 1 quart water for 10 minutes or until tender.

Double recipe for thin white sauce on cream soup can. Mix according to directions. Drain water off vegetables and add to cream soup. Stir in Snack & Dip Seasoning.

Makes approximately 6 cups/.15 liters.

Nectarine-Cantaloupe Soup

This nutritious and colorful cold soup is an elegant, delicious way to serve fruit. It's as impressive as it is easy, and makes a beautiful first course for breakfast or brunch

6 nectarines, washed, unpeeled, pitted and sliced
1/4 cup water
1/4 cup lemon juice
1/4 cup honey
1 tspWatkins Pure Vanilla Extract
1/2tsp Watkins Cinnamon
Dash Watkins Nutmeg
1 cup freshly squeezed orange juice
3 cups peeled, seeded, diced cantaloupe
1/4 cup fresh blueberries
Mint sprigs

(may need slightly more orange juice before serving)

In saucepan, combine prepared nectarines, water, lemon juice, honey, vanilla, cinnamon and nutmeg. Heat to boiling; reduce heat and simmer 10 minutes. Remove from heat; cool slightly. Puree in blender or food processor ; transfer to large bowl. Add orange juice and cantaloupe to blender and process; add to bowl with nectarine mixture and stir to combine. Cover and chill thoroughly. Serve soup in chilled bowls; garnish with blueberries and mint.. (If soup becomes too thick during chilling, add more orange juice.)

Makes 8 servings.

French Onion Soup

5 medium onions
3 tbsp/45 mL butter or margarine
1-1/2 quarts/liters water
1/4 cup/60 mL Watkins Beef Soup Base
3 tbsp/15 mL Watkins Onion Soup Base
1/4 tsp/1.2 mL Watkins Black Pepper
Pinch of Watkins Cayenne Pepper
Pinch of Watkins Thyme
6 slices French bread
Butter or margarine
1 cup/250 mL (4 oz/113 g)
shredded Swiss cheese,
preferably Gruyère

Peel and thinly slice onions.
Heat the 3 tbsp/45 mL butter in
a heavy 3-quart/liter saucepan
over low heat; add onions and
cook slowly, stirring until golden
in color, about 10 minutes. Gradually blend in water,
soup bases, and seasonings. Bring to a boil; cover
and simmer about 15 minutes. Meanwhile, toast one
side of bread under broiler until golden brown. Butter
untoasted side and sprinkle slices with 1/4 cup/60 ml
cheese; broil until cheese is melted. To serve, place
hot soup into oven-proof bowls or mugs; float French
bread slices on top. Sprinkle with remaining cheese;
broil until cheese is bubbly and brown. Serves 6.