Original Recipes and Helpful Hints

If you use canned broth in your recipes, keep it in the refrigerator and the fat will solidify. Punch 2 small holes (on opposite sides of the top) to pour, and the fat will remain in the can.

Instead of stuffing your turkey or chicken, bake your dressing separately and it won't absorb all the fat from the bird. For a wonderful flavor, add 1/4 cup of Thomas Sauce to your dressing and reduce the liquid called for in the recipe by 1/4 cup.

When roasting your turkey or chicken, fill the cavity with lemon and onion slices soaked in Thomas Sauce and several stalks of celery. You'll add lots of flavor and no fat.

Brush the outside of the bird with Thomas Sauce during the last 30-45 minutes of cooking for a beautiful, golden crust and no added fat.

Meats and Roasts

Barbecue Chicken or Pork Ribs

Thomas Marinade Flank Steak

Pork Roast


Thomas Fat Tuesday Spicy Cole Slaw

Pasta With Thomas Dressing


Broccoli Saute

Grilled Potatoes


Thomas Salsa Dip

Cheddar Cheese Spread


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