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Rattlesnake Hill Farm Recipes


New and exciting recipes will be added to the website soon.  Email us with your seasonal recipes made from our produce or our Rattlesnake HIll Farm garlic products and we will add them to our website!




Baked Pork Tenderloin with lima beans

1 peppercorn pork tenderloin

    (or 4 pork chops seasoned with cracked pepper)

3 tbsp olive oil

1 quart of fresh or frozen lima beans

1 medium onion thinly sliced

1 red bell pepper thinly sliced

1 cup chicken broth

½ cup Rattlesnake Hill Farm garlic jelly

1 tbsp dijon mustard


Preheat oven to 350. 

Brown tenderloin on all sides in a little olive oil in an ovenproof deep skillet or dutch oven. Remove from skillet and set aside.  Saute onion and bell pepper in remaining oil in skillet until limp.  Pour in chicken broth, garlic jelly and Dijon mustard.  Bring to a boil and add limas. Cover and simmer for about 10-15 minute.  Return tenderloin to skill. Cover with foil.  Bake for 30 minutes.  Uncover and bake another 20-30 minutes until beans are tender and pork is cooked through.

Serves 4. 


4 Tbsp flour
1 tsp salt & red pepper
¼ tsp each of Italian Blend & cumin
4-pork chops
1 cup unsweetened pineapple juice
¼ cup Garlic Jelly
1 Tbsp each prepared mustard Worcester sauce &balsamic vinegar 

In a small bowl, combine first 5 ingredients.  Add pork & toss well.

On lightly greased skillet, over high heat, add chops & sauté until brown on both sides, turning often.

In a small bowl, mix next 5 ingredients & stir.  Pour into skillet & reduce heat to medium.  Cook & stir for 10 minutes or until sauce thickens.  Serve over pasta or rice.



Janet Jordan's Garlic Shrimp

Broil defrosted shrimp on a piece of foil until almost done Brush on Garlic Jelly or Bourbon Garlic Sauce until the shrimp lies in a small pool of the jelly or sauce Finish cooking shrimp Tent the foil and pour everything over lettuce or pasta.



1 part bourbon garlic sauce

2 parts low-sodium soy sauce

dash of hot sauce (to taste)

dash of Worcestershire sauce (to taste)

fresh lemon juice

fresh black pepper to taste

1-2 tablespoons water to desired thickness

pour over salmon filet and refrigerate for 30 minutes to 1 hour

bake or grill to doneness


Asian Salmon Strips with Greens and Scallions




2 Tbsp rice vinegar   


1 Tbsp ginger root, fresh, peeled and grated   


1 Tbsp low-sodium soy sauce   


1 Tbsp Rattlesnake Hill Farm Garlic Sauce or Jelly   


2 tsp dark sesame oil   


1 pound(s) uncooked salmon fillet(s), with or without skin, skinless, cut crosswise into 8 strips   


8 oz greens   


2 medium uncooked scallion(s), (white and light green portion only), sliced   


1 Tbsp sesame seeds   


  • Combine the vinegar, ginger, soy sauce, Rattlesnake Hill Farm Garlic Sauce or Jelly,  and 1 teaspoon of the oil in a large bowl; transfer 2 tablespoons of the mixture to a medium bowl. Add the salmon to the mixture in the medium bowl; toss to coat.
  • Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the salmon and cook until lightly browned on the outside and opaque in the center, about 2 minutes on each side.
  • Add the greens to the remaining vinegar mixture in the large bowl; toss to coat. Arrange the watercress on 4 plates. Top each with 2 of the salmon strips, then sprinkle with the scallions and sesame seeds. Yields 1 cup salad and 2 salmon strips per serving.



Sweet Potato Ginger Soup



3 large uncooked sweet potatoes, peeled, and diced   


1 Tbsp salted butter, melted   


2 Tbsp Rattlesnake Hill Farm Garlic Sauce or Jelly   


1 Tbsp corn oil   


1 large uncooked onion(s), sliced   


1/8 piece(s) ginger root, (1-inch) peeled and finely chopped   


4 cup(s) fat-free skim milk   


1 1/2 Tbsp fresh lime juice, or to taste   


1/8 tsp table salt, or to taste   


1/8 tsp black pepper, or to taste   


  • Preheat oven to 400°F.
  • In a roasting pan, toss potatoes with butter and Rattlesnake Hill Farm Garlic sauce or jelly; roast until soft and golden in color, about 15 minutes.
  • In a large pot, heat oil over medium heat. Add onions and ginger; sauté until soft and translucent, about 8 to 10 minutes.
  • Add potatoes and milk to pot; bring to a boil over medium-high heat. Reduce heat to low and simmer, about 8 minutes.
  • Remove soup from heat, blend thoroughly in an electric blender and pass through a sieve (or blend in pot using an immersion blender).
  • Before serving, season to taste with lime juice, salt and pepper. Yields about 1 cup per serving.


Malaysian Tofu, Cucumber, and Peanut Salad




3/4 pound(s) low-fat tofu, firm   


2 tsp dark sesame oil   


1 Tbsp ginger root, fresh, peeled and minced   


2 clove(s) (medium) garlic clove(s), minced   


1 medium cucumber(s), peeled, seeded, and sliced   


1 medium sweet red pepper(s), seeded and thinly sliced   


1 cup(s) shredded carrot(s)   


2 medium uncooked scallion(s), finely chopped   


3 Tbsp Rattlesnake Hill Farm Garlic Sauce or Jelly   


2 Tbsp rice vinegar   


2 Tbsp fish sauce, (nam pla)   


2 Tbsp cilantro, fresh, chopped   


1/2 oz peanuts, dry-roasted, salted, chopped   


  • Wrap the tofu in paper towels and place on a plate. Top with a heavy saucepan and let it stand for 20 minutes to press out the excess liquid. Cut the tofu into 1⁄2-inch cubes.
  • Meanwhile, heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the ginger and garlic; cook, stirring, until fragrant, about 30 seconds. Add the tofu and cook, turning occasionally, until browned, 3–4 minutes. Transfer to a large bowl.
  • Add the cucumber, bell pepper, carrots, scallions, Rattlesnake Hill Farm Garlic Sauce or Jelly, vinegar, fish sauce, cilantro, and the remaining 1 teaspoon oil to the browned tofu; toss well. Serve at once, sprinkled with the peanuts. Yields generous 2 cups tofu mixture and 1 tablespoon peanuts per serving.



Marinated Portobello Feta Salad




2 Tbsp Elisabeth’s Sweet Mustard   


1/2 Tbsp maple syrup   


1 Tbsp basil, chopped, or any other herbs you have on hand   


1 Tbsp uncooked shallot(s), chopped   


2 tsp red wine vinegar   


2 tsp olive oil   


1/2 tsp table salt   


1 1/2 pound(s) portobello mushroom(s), stems removed   


8 cup(s) fresh mixed baby greens   


1/2 cup(s) feta cheese, crumbled   


  • Preheat broiler.
  • In a food processor, combine Elisabeth’s Sweet Garlic Mustard, maple syrup, basil, shallots, vinegar, oil and salt; process until smooth.
  • Place mushrooms in a baking pan, stem-side up; pour dressing over mushrooms and spread dressing with your hands. Broil mushrooms, flipping once, until tender, about 6 to 8 minutes; remove from oven and thinly slice.
  • Place 2 cups of baby greens on each of 4 plates; top with 1/4 of mushrooms and 2 tablespoons of cheese. Yields 1 salad per serving.



1 Tbsp. Butter
1 small head red cabbage, shredded
1 small onion, thinly sliced & separated
1 tsp. caraway seed
¼ tsp. each salt & white pepper
½ cup Garlic Jelly,
¼ cup balsamic vinegar

Melt butter in a 5-qt. Dutch oven over high heat.  Add cabbage and onion; cover and cook for 10 minutes, stirring often.  Uncover & add caraway seed, salt & pepper, cook for 5 min.  Remove from heat.  In a small bowl, combine GARLIC JELLY and vinegar; stir until dissolved, then add to cabbage & mix.


½ diced onion
2 TBSP olive oil
½ tsp. red pepper
2 cups winter squash or sweet potatoes, peeled & cubed into small pieces
2 TBSP diced dried cranberries
¼ cup garlic jelly or garlic bourbon garlic sauce
¼ cup apple cider vinegar

Saute onion in olive oil, add rest of ingredients and simmer until the winter squash/sweet potatoes are soft. Serve hot or cold.


Serves 3-4

3 heads garlic

4 cups button mushrooms, halved
3 Tbsp butter
1 tsp thyme
4 Tbsp flour
3/4 cup chicken or vegetable stock
3/4 cup milk
1/3 cup light cream
Salt & pepper
Chopped parsley & thinly sliced mushrooms for garnish

Separate garlic cloves and cook in pan until soft. Peel.
Sweat mushrooms in butter for 5 min., lift out of pan and keep to one side.
Add garlic, thyme & flour to mushroom & butter juice.
Cook for several minutes then turn up heat and add stock & milk slowly.
Simmer for 10 minutes.
Add mushrooms & heat through.
Remove from heat and stir in cream.
Garnish with parsley & chopped mushrooms.



Combine in a jar:  ¼ cup each grain mustard., olive oil, lemon juice and Garlic Jelly.

Cover and shake.  This will last up to 2 weeks in your refrigerator.  It also makes a great marinade.


1 1/2 cup buttermilk
1 Tbsp ea. Garlic Jelly, olive oil & lemon juice
½ Tsp. salt

Combine all ingredients in a small bowl and mix well.  Store in a tightly covered container and refrigerate.
This is a great dressing for salads, and marinades.


1 tub soft cream cheese
1 tbsp milk
3 tbsp Garlic Jelly

Put in a blender on high until smooth.


Garlic Marinade

3/4 cup olive oil
1 tsp salt
3 cloves garlic, crushed
1 tsp oregano
1 tsp pepper
1 tsp Worcestershire sauce
1/4 cup wine vinegar

Mix all ingredients well in a jar. Store in the refrigerator.
VARIATION #1: for a real BBQ flavor, mix in 1/4 cup ketchup and 1/4 cup soy sauce
VARIATION #2: For a sweeter marinade, add 1/4 cup of Elisabeth's Sweet Garlic Mustard


2 bulbs garlic
1/4 cup balsamic vinegar
1 TBSP olive oil
1 TBSP Dijon mustard
1/4 cup fresh lemon juice
1 cup olive oil

Slice the bulbs of garlic in half. Place them, cut side down, in the tablespoon of olive oil in a pie pan. Bale at 350 fro 25 minutes. Remove from oven & allow to cool. Place lemon juice, vinegar, mustard & a pinch of slat & pepper in a food processor. Peel garlic & add. Process until smooth. Slowly add cup of olive oil. Cover & refrigerate for up to a week.



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