Halladay's products are created for busy families. Just add a few fresh ingredients to our delicious blends and create memorable meals and party items. We're a great alternative to "run of the mill" foods and seasoning blends. Our mixes are all-natural, GMO-free and MSG-free. These blends are delicious as dips or to add instant flavor to your family dinner. The cooking possibilities with Harvest Barn are endless!
2 to 3 lbs. boneless pork tenderloin
1 cup chicken or vegetable broth
1/2 cup balsamic vinegar
1 Tbsp. Worcestershire sauce
2 to 3 Tbsp. Halladay's Roasted Garlic & Rosemary Seasoning
1 Tbsp. honey
Place pork in slow cooker. Whisk together remaining ingredients; pour over pork. Cook on low 7-8 hours or on high for 4-5 hour.
Rub Pork Tenderloin with Halladay’s Barbecue Rub for Chicken & Ribs
Roast at 350ºF until meat thermometer reads 145º.
Slice thin and serve over a bed of greens with fresh strawberries and feta cheese,
Walnuts if desired.
Serve with a light toss of olive oil and balsamic vinegar.
1 package Halladay's Garlic Tomato Basil Seasoning
3 lbs. boneless beef chuck roast
2 Tbsp. olive oil
1 onion, sliced
1 cup red wine
1/3 cup balsamic vinegar
1 (14.5 oz.) can beef broth
1 small bag baby carrots
2 medium potatoes, cut into 1-inch pieces
1 (14.5 oz.) can crushed tomatoes
3 Tbsp. cornstarch
Combine all ingredients except cornstarch in a large slow cooker. Cook on low 7-8 hours or on high for 4-5 hours. Mix cornstarch with ¼ cup cold water and add 15 minutes before cooking is complete.
2 1/2 lbs. pork tenderloin
8 Tbsp. brown sugar
1 package Halladay's Garlic Chipotle Seasoning
Preheat oven to 350˚F. Lightly grease baking dish or oven-proof skillet and place in oven to heat. In a large resealable plastic bag combine brown sugar and seasoning; blend well. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes. Place meat in pan and cook for 20 minutes, or until cooked through, turning half way through cooking. Remove from oven, cover and let stand 5-10 minutes before slicing.
3 carrots, chopped
3 celery ribs, chopped
2 Tbsp. oil or butter
6 cups water
6 oz. cooked chicken
1 package Halladay’s Country Chicken Vegetable Soup
Sauté carrots and celery in olive oil until tender. Add vegetables,
water, chicken and package contents to a stock pot; simmer until rice is tender. Salt and pepper to taste.
Crockpot Recipe: Combine all ingredients in a crockpot. Cook on low for 8 hours or on high for 4 hours.
NOTE: once prepared, soup can be kept frozen for 6 months.