Instead of tomato sauce, top a pizza with alfredo sauce and the classic flavors of the shrimp pasta dish.
Heat Marco’s Sautéed Mushrooms and combine with your choice of stock and heavy cream. Bring sauce to a gentle simmer and season with black pepper as needed. Optionally add fresh herbs to sauce or when plating. Serve over roasted chicken and beef, or with vegetable side dishes.
16 oz Marco’s Raspberry Habanero Jam- #8980
16 oz whole cranberry sauce, canned
garlic mashed potatoes, optional side
crispy brussel sprouts, optional side
Drizzle a cheesesteak or hot sandwich with creamy queso blanco. It’s way better than using cheese sprayed from a can.
RASPBERRY-HABANERO GLAZED HAM
BACON MAC AND CHEESE PIZZA
BROCCOLI WHITE CHEDDAR SOUP
Chicken breasts or thighs
Garnishes: bacon, chives, green onions, black pepper
RASPBERRY DEMI GLACE
SERVE WITH BEEF OR PORK ROULADE
Fill the skillet with about 1 inch of green chile. Crack eggs and evenly disperse in the skillet. Bake at about 400F until egg whites are set. Garnish with feta and chopped herbs and serve with bread.
For a decadent twist on our classic Demi Glace, combine two parts Demi Glace and one part Raspberry Habanero Jam. For a thicker consistency heat and reduce sauce mixture. This tangy and rich sauce is excellent over beef and pork, and with mashed potatoes.
Marco’s Alfredo Sauce - #7606
Buttermilk or Lemon Juice
Rather than spreading the usual tomato sauce on your next pizza, bring in our tomato-based green chile sauce. It’s the perfect kick of spice with melted cheese and meat or vegetable toppings.
CREAMY GREEN CHILE SAUCE
CREAMY MUSHROOM SAUCE
HERB ROASTED CHICKEN
Combine chicken with Morita Salsa and salt in a roasting pan and roast low and slow until tender.
Shred chicken into sauce and serve in a tortilla with remaining toppings.
GREEN CHILE SHAKSHUKA
SHRIMP ALFREDO PIZZA
ROASTED BEER CHEESE CHICKEN
Cook your choice of pasta and combine with warm white cheese sauce. Drizzle truffle oil over plated dish, or alternatively use truffle salt. Top with crumbled potato chips and crispy mushrooms.
CHICKEN ALFREDO SALAD
Marco’s Queso Blanco - #7599
White Cheddar, Shredded
Roast poblanos stuffed with hearty Quinoa Vegan Soup and serve with Spanish Rice for a delicious and colorful vegetarian menu item.
Marco’s Adovada Sauce - #7609
Our queso is the perfect way to make a creamy soup without having to mess with measuring many ingredients or making a béchamel. Combine all ingredients in a stockpot and stir until combined. Bring to a simmer and heat until warmed throughout.
SHORT RIBS ADOVADA
Marco’s Queso Blanco - #7599
Sautéed Bell Peppers, Onions and Poblanos
TRUFFLE MAC N’ CHEESE
MAIN DISHES READY FOR YOUR MENU
MORITA CHICKEN TACOS
BEER CHEESE MAC SKILLET
For this easy recipe, just combine equal parts whole cranberry sauce with Marco’s Raspberry Habanero Jam. Serve hot over seared salmon with sides of brussel sprouts and mashed potatoes.
For an extra rich baked mac and cheese, combine your usual mac and cheese with a few spoonfuls of Beer Cheese Soup. Stir in a few slices of beer brats or chopped bacon and top with shredded cheese or breadcrumbs. Bake until bubbling and crispy on top. This filling entree will make your guests feel like they are truly are getting their money’s worth.
Parbake the pizza crust.
Top with shredded cheese and mac and cheese. Bake for 20 minutes, or until golden brown on top.
Serve with dollops of warm bacon marmalade.
Bring large pot of water to boil, cook ravioli and set aside. Using your choice of heating method (ie; in-bag, steamer, stove top) - warm and combine Marco’s Alfredo Sauce and Green Chile. Plate cheese raviolis, smother with green chile Alfredo, and top with freshly grated Parmesan cheese. Serve with toasted bread, and choice of grilled chicken or shrimp if desired.
Once your favorite ham recipe comes out of the oven, glaze it with Marco’s Raspberry Habanero Sauce as it rests for a sweet sauce with a tickle of spice.
To really pack a punch, add chopped rosemary and cranberries to the sauce and bring to a simmer before glazing the ham.
Combine serving portion of Marco’s Mac & Cheese with shredded Gouda cheese, plate in rounded dish. Top with breadcrumbs and bacon. Heat in oven or toast slightly under warmer. Serve with optional fresh herb garnish.
BACON GOUDA MAC 'N CHEESE
QUINOA CHILE STUFFED POBLANOS
16 oz Marco's Alfredo Sauce - #7606
2 lbs Yukon Gold potatoes, thinly sliced
fresh thyme, as needed
Our Adovada Sauce is the perfect marinade and braising sauce for short ribs. Or, it can be brushed onto meat after it comes out of the oven.
For this easy and satisfying soup, combine our Sautéed Mushrooms with your choice of stock. Bring to a simmer and stir in heavy cream for a rich and velvety finish. Add fresh herbs just before serving
Begin roasting chicken breasts or thighs in a skillet. Half way through the cooking time, add Beer Cheese Soup to the pan until it is about 1 inch deep. Continue roasting until chicken is cooked through. With potato chunks already in the soup, all this dish needs is a colorful garnish or two and a vegetable side to be a complete entree.
Marco’s Alfredo Sauce - #7606
Parmesan and White Cheddar Cheese
4 cups Marco’s Sautéed Mushrooms- #7500
2 cups vegetable or chicken stock
1/2 cup heavy cream
1/4 cup rosemary or parsley, optional
Using your choice of turkey, generously lather Marco’s Enchilada Sauce over skin. Roast until fully cooked, adding more sauce as needed for a crisp and colorful finish.
2.5 lbs. Marco’s Morita Salsa - #7283
8 lbs. Diced Chicken
6” Flour or Corn Tortillas
Radishes thinly sliced
Cotija Cheese crumbled Lime wedges
GREEN CHILE MEAT LOVER'S PIZZA
Combine our alfredo sauce with lemon juice or a splash of buttermilk and your favorite herbs for an easy salad dressing.
This simple recipe uses a standard 13x9 casserole dish, adjust as needed for individual portion. Layer sliced potatoes with thawed Marco’s Alfredo Sauce, and continue layering. Complete top layer with Alfredo sauce and shredded cheese if desired. Bake 45-60 minutes until golden brown. Top with fresh thyme and black pepper for presentation.
ALFREDO SCALLOPED POTATOES
CREAMY MUSHROOM SOUP
SERVED WITH CORNBREAD STUFFING
CRANBERRY HABANERO JAM
GLAZED SALMON AND MASHED POTATOES
1/2 cup smoked Gouda, shredded
2 oz toasted breadcrumbs
3 oz bacon bits
12 oz Marco’s White Cheese Sauce- #7601
8 oz cooked pasta
1/2 tbsp truffle oil
truffle or regular potato chip, topping
crispy cremini mushroom, optional