Here are the recipes of the dishes that will be made at this year's Next Best Chef.

• Annette’s Turkey and Swiss Patty Melt
• Tortilla Rollups
• Bow Tie Pasta with Sausage
• Shrimp in Parmesan Merlot Sauce
• Tangy Parmesan "Nero” Salad
• True Blue d’oevres
• Corn Dip
• Veggies in Vin Rose with pasta
• Sausage and Mushroom Linguine with Cream Sauce
• Grilled Cheese Portobello
• Grilled Swiss Florentine Fingers
• Spicy Shrimp Risotto
• 4 Cheese Pasta Florentine
• Skillet "baked” Ziti
• Monte Cristo Quesadillas

Recipe: Annette’s Turkey and Swiss Patty Melt

Name: Annette Cornock

City: Plymouth

• 1 lb. ground turkey
• 1 red bell pepper (2/3 thinly sliced, 1/3 finely diced)
• 1/2 medium onion, finely sliced
• 1/2 cup finely diced onion
• 1 tbsp. finely chopped parsley
• 1-1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 4 slices Sargento Deli Style Sliced Swiss Cheese (or Aged Swiss, depends on preference)
• 1/4 cup mayo
• 1 tbsp. Ketchup
• 1/2 tsp. prepared horseradish (not the mayo type)
• 1 loaf roasted garlic artisan bread (available at Costco)
• 1 stick of room temperature butter

1. In a non-stick fry pan over medium heat, sauté the sliced red bell pepper and sliced onions in 2 tbsp. of the butter. Only sauté until slightly soft should still have a bit of bite to them. Approximately 3 to 5 minutes each side. Set aside in a bowl once to this tenderness.
2. Meanwhile, in a bowl, mix together the ground turkey, diced onion, diced red bell pepper, parsley, garlic powder, salt black pepper. Only mix until combined, do not overwork. Form into 4 - 1/4lb. oval shaped patties.
3. In the same pan as the vegetables were sautéed, place the 4 patties, using the drippings from the pan. Cook on medium high heat for approximately 3 to 5 minutes per side, or until no pink remains.
4. While the patties cook, combine the mayo, ketchup horseradish in a small bowl. And slice the roasted garlic bread into 8 - 1/2 inch slices.
5. Spread 4 of the slices with some of the mayo mixture. Place a turkey patty on mayo, top with a slice of Sargento Deli Style Sliced Swiss cheese. Finish off with some of the sautéed onions red peppers. Top with other slice of bread.
6. Butter both outsides of the bread with some of the remaining butter. Grill in either a medium heat fry pan, a Panini press, or a health grill until golden brown (approx. 1 to 2 minutes total) Serve with potato chips, fries or any preferred side dish.

Recipe: Tortilla Rollups

Name: Susan Gay

City: Isanti

• 1 package of tortilla wraps
• 8 oz of cream cheese
• 1/2 cup mayo
• 1 package of dry hidden valley ranch dressing
• 1 finely chopped green pepper
• 1 bunch of finely chopped green onions
• 1 small can chopped black olives
• 4 oz each of sargento shredded mozzarella and cheddar cheese
• optional: chopped ham or turkey

Mix and spread all ingredients 1/4 inch deep on tortilla wrap roll-up and freeze 1/2 hr. cut in bite size piece serve with salsa.

Recipe: Bow Tie Pasta with Sausage

Name: Debra Gerold

City: Chaska

• 3/4 cup oil-packed sun dried tomatoes
• 1 pound Hot Italian Sausage
• 1/2 kalamata olives
• 2 gloves garlic
• 1 3/4 cup chicken broth
• 1/2 dry white wine
• 16 ounces bow tie pasta
• 1/2 cup Sargento Artisan Parmesan cheese
• Fresh basil
• 8 ounces Sargento Artisan whole milk Mozzarella
• 1/4 cup fresh parsley Salt and pepper

1. Heat the oil reserved from the tomatoes in a heavy large frying pan
2. Cook sausage until brown, breaking up meat into bite size pieces, with a fork
3. Transfer Sausage to bowl
4. Add artichokes and garlic to same skillet and sauté over medium heat until garlic is tender
5. Add the broth, wine and sun Chopped dried tomatoes
6. Boil over med heat until it reduces slightly
7. Cook pasta
8. Drain pasta and add the pasta, sausage, 1/2 parmesan cheese, basil, olives and parsley to artichoke mixture
9. Toss until most of the sauce is absorbed
10. Stir in mozzarella cheese
11. Season to taste and serve with additional parmesan cheese

Recipe: Shrimp in Parmesan Merlot Sauce

Name: Rachel Haaland

City: Frost

• 50 shrimp
• 1 yellow bell pepper
• 1 C Merlot
• 4 T. Fresh Parsley
• 1/2 t Crushed Red Pepper Flakes
• 1 can diced stewed tomatoes
• 1/4 c Sargento parmesan cheese
• 1/2-1 T flour
• 3 green onions
• 3 T Extra Virgin Olive oil (EVOO)
• 5 T butter
• 1 T minced garlic salt and pepper to taste

1. Chop bell pepper and onions.
2. Add butter and EVOO to pan, sauté pepper, garlic and onions.
3. Add shrimp, wine, tomatoes with juice, and red pepper flakes.
4. Simmer 5-10 minutes, add parmesan cheese and parsley.
5. Simmer 5 more minutes, add flour to slightly thicken sauce.
6. Salt and pepper to taste.
7. Serve over hot linguini noodles.

Recipe: Tangy Parmesan "Nero” Salad

Name: Kelly Schell

City: Stillwater

• Sargento Shredded Parmesan
• Cheese Garlic Dijon
• Mustard
• Mayonnaise
• Worcestershire Sauce
• Balsamic Vinegar
• Sugar
• Pepper
• Romaine Lettuce
• Croutons
• More Sargento Shredded Parmesan
• Cheese Homemade Croutons sprinkled with Sargento Parmesan Cheese while toasting

Small Food Processor Bowl Utencils for Tossing Salad Cutting Board

Recipe: True Blue d’oevres

Name: Carol Kulikowski

City: Eden Prairie

• 1/4 lb. small, raw shrimp, peeled and devained
• 4 oz. Sargento Blue Cheese Crumbles1 - 4oz.
• Can diced mild green chili peppers
• drained 1 - 2 1/4 oz. can sliced black olives
• Drained 1/4 c. sliced green onion
• 1/4 c. real mayonnaise
• 1/2 T. olive oil
• 1 package blue corn tortilla chips

1. In a medium bowl, mix the green chilies, black olives, green onion, and mayonnaise...set aside.
2. In a medium skillet, sauté the shrimp in olive oil until cooked and firm.
3. Add the vegetable and mayonnaise mixture to the skillet and gently mix until heated through.
4. Remove pan from heat and fold in the Sargento Blue Cheese Crumbles until cheese is softened.
5. Immediately spoon shrimp and blue cheese mixture onto the blue corn tortillas and serve.

Recipe: Corn Dip

Name: Lori Nelson

City: Minneapolis

• Shoepig corn
• sour cream
• fritoes
• mayo
• sargento grated parmesan cheese
• onion powder
• and sargento shredded cheddar cheese this is an appetizer

1. Mix 8 oz. sour cream, 1/2 cup mayo, 8 oz. sour cream, 1/4 cup parmesan cheese, dash of onion powder, mix well
2. Add in 1 can shoepig corn and 1 cup cheddar cheese
3. Refrigerate about 20 minutes
4. Serve cold with Fritos and enjoy this wonderful appetizer.

Recipe: Veggies in Vin Rose with pasta

Name: Wayne Neumann

City: Somerset

• cub foods wheat pasta
• vin rose or red rose wine from one of the great wineries of Napa Valley
• zucchini
• mushrooms
• onions
• optional broccoli
• sargento mozzarella cheese
• sargento asiago cheese

1. In one pot put in cut up veggies and cover with wine an bring to boil
2. In the other pot, put water and cook pasta per box directions
3. Grate each cheese
4. When pasta is done, drain, and put portion into dinner bowl
5. Ladle wine and veggies on top
6. Sprinkle mozzarella cheese on top and add asaigo cheese on top to taste.
7. This is one great healthy meal that takes less than 25 minutes.

Recipe: Sausage and Mushroom Linguine with Cream Sauce

Name: Jon Nybakke

City: White Bear Lake

• 1lb of Italian Sausage
• 3/4lb of Fresh Mushrooms
• 1/2 teaspoon of Dried Crushed Red Pepper
• 3/4 Cup Canned Low-Salt Chicken Broth
• 3/4 Cup Whipping Cream
• 1lb Linguine
• 1 Cup (Packed) Grated Fresh Sargento Parmesan Cheese
• handful of Sargento Mozzarella cheese

1. Sauté sausage in heavy large skillet over medium-high heat until brown and cooked through, breaking up large pieces with fork, about 12 minutes.
2. Using slotted spoon, transfer sausage to plate.
3. Add mushrooms and pepper to sausage drippings in skillet.
4. Cover and cook until mushrooms are tender, stirring occasionally, about 6 minutes.
5. Add 3/4 Cup of broth and cream to skillet and set aside.
6. Cook pasta in large pot of boiling salt water until tender/firm.
7. Drain pasta and return to pot.
8. Add sausage, mushroom mixture, and sargento cheese.
9. Toss over medium heat until sauce coats pasta thickly, adding more broth by 1/4 cupful if mixture is dry, about 3 minutes.
10. Season pasta with salt and pepper to taste.
11. Top with shredded Sargento mozzarella cheese.
12. Garnish with Parsley on plate. Makes 4 to 6 servings

Recipe: Grilled Cheese Portobello

Name: Shiresa Ormond

City: Woodbury

Sandwich
• 4 slices of pumpernickel bread
• 2 whole portabellas mushrooms sliced
• 2 cups of Sargento Cheese (sundried tomato/basil)
• 1/4 cup sun-dried tomatoes (diced) canned
• 1/4 cup roasted red pepper (jar)
• 1/4 cup roasted yellow pepper or banna peppers (jar)
• 1/4 cup white wine vinegar
• 1/2 cup extra virgin olive oil
• 1/4 cup Chipotle peppers
• salt and pepper to taste
• Jicama Salad (dressing)
• 3tbsp lime juice
• 1/2 tsp red chili flakes
• 1/2 tsp chili powder
• 5 tbsp rice wine vinegar
• 5 tbsp evoo
• 1tsp sugar
• 1 tsp salt
• 1 tsp pepper

Salad
• 1/2 head napa cabbage-shredded
• 1 cup peeled julienned jicama
• 1 cup peeled julienned carrot
• 1/2 cup red onion diced
• 1 cup julienned cucumber
• 1/2 cup julienned red pepper
• 1/2 cup julienned yellow pepper
• 1 tbsp cilantro chopped
• 1 cup sargento chipotle cheddar w/chipotle pepper cheese

Portobello Sandwich
1. (Salsa) combine the olive oil, tomatoes, pepper, vinegar, chilies, salt and pepper in a small bowl and let sit while preparing the sandwiches.
2. Sandwiches-Preheat small skillet, add small amount of olive oil, place mushrooms and sauté until they are lightly brown, remove from skillet and place to side.
3. Lightly brush the outside of the pumpernickel with olive oil and place in skillet.
4. Place about 1/2 cup of the sargento cheese on each of the bread slices.
5. Place the the Portobello slices evenly on two of the bread slices, take about 2 tablespoons of the salsa mixture and place on the Portobello’s.
6. Flip the other slice of bread onto the mushrooms/salsa slices and push down to get the cheese to ooze out.
7. Flip sandwich until golden brown.
8. Remove from pan and place on plate.

JICAMA SALAD
1. In small bowl, mix the lime juice, red chili flakes, chili powder, rice wine vinegar, sugar, salt and pepper and let sit while preparing the salad.
2. In a medium bowl, mix the napa cabbage, jicama, carrot, red onion, yellow pepper, cucumber, red pepper, and cilantro.
3. Pour the dressing over the salad and let sit for 10 minutes, mixing every few minutes.
4. Before serving sprinkle with Sargento's Chipotle Cheddar w/Chipotle pepper cheese.
5. Place along side sandwich and enjoy.

Recipe: Grilled Swiss Florentine Fingers

Name: Kathy Marie Slick

City: Eau Claire, Wisconsin

• 1/4 cup Balsamic Vinegar
• Small Red Onion
• 1/4 cup Seedless Red Raspberry Jam
• 1 teaspoon Kosher Salt
• Dash of Pepper
• 1/2 teaspoon Dijon Mustard
• 1/2 cup Canola Oil
• 1-2 cups Fresh Baby Spinach
• 1 tablespoon Cucumber
• 2 tablespoon Sweet Red Bell Pepper
• 2 tablespoons Real Bacon Bits
• Nutmeg
• Loaf Marble Rye Bread
• 7 slices Sargento Aged Swiss Cheese
• Small Ripe Tomato
• Buttered Flavored Cooking Spray

BALSAMIC VINAIGRETTEA-1/4 cup Balsamic Vinegar 1/4 cup Red Onion (super fine chopped) 1/4 cup Seedless Red Raspberry Jam 1/2 teaspoon Kosher Salt Dash Fresh Ground Pepper1/2 teaspoon Dijon Mustard1/2 cup Canola Oil (or any light salad type oil will do) Combine. Set aside.FILLING1 cup Fresh Baby Spinach (pre-washed, snipped fine with scissors) 1 tablespoon Red Onion (fine chopped) 1 tablespoon cucumber (seeded, fine chopped) 2 tablespoons Sweet Red Bell Pepper (fine chopped) 2 tablespoons Real Bacon Bits (from a jar) Dash Salt Dash Fresh Nutmeg (use a nutmeg grater or pre-ground is okay in a pinch) 1 tablespoon Raspberry Balsamic Vinaigrette (recipe above) Combine filling ingredients. Set aside. FINGER ASSEMBLY Heat griddle or not-stick pan on high.2 large slices Marble Rye bread [thick (about 1/2 inch)pre-sliced]6-7 slices Sargentos Aged Swiss Cheese4 - 5 slices Ripe Tomato (thin sliced)Above Filling Butter Flavored Cooking Spray Place 3 to 3 1/2 slices cheese on first slice of bread tearing cheese to cover bread all the way to the edges. Spread filling in center of cheese-covered bread within about 1/2 inch of edge. Place tomato slices evenly on top of filling. Place 3 to 3 1/2 slices cheese on second slice of bread like the first. Carefully place this slice on the first being careful to line up edges. You want to create a seal with the cheese when it melts. Liberally spray with cooking spray and carefully place in hot pan or on griddle spray-side down. Repeat spray on top side, loosely cove with foil and place heavy cast iron skillet or clean foil-wrapped brick on top and firmly press down. Grill for about 2 minutes or till browned. Carefully turn and repeat foil and skillet procedure. Grill 2 more minutes or till browned. You may turn again until cheese is melted and has sealed in the filling. Remove and slice into 6 fingers. Place on plate lined with paper towel or shredded lettuce. Serve with extra vinaigrette.

Recipe: Spicy Shrimp Risotto

Name: Don Tollefson

City: Coon Rapids

• 4-1/2 cups (36 oz.) broth, made of 3-1/2 cups (28 oz.) Chicken stock mixed with 1 cup (8 oz.) clam juice
• 1/2 cup dry white wine
• 3 tablespoons butter (2 to be used first and 1 for later)
• 1 tablespoon extra virgin olive oil
• 1/2 of a large onion, finely minced 2 cloves garlic, finely minced1-1/2 cups Arborio rice
• 8 oz. medium-sized shrimp (about 30 pieces) with shells and veins removed (If frozen, thaw first)
• 1/3 cup Sargento Artisan Blend Parmesan Cheese
• 1/2 cup peas, frozen ones that have been defrosted but uncooked
• 1/2 cup Frank's Red Hot Sauce
• Fresh chopped parsley for garnish

Heat the broth in a sauce pan on top of the stove until it's almost boiling, then turn the heat to low to keep it simmering. Marinate the shrimp in the Frank's Red Hot Sauce in a bowl. Toss to coat. Put a large, heavy pot on medium heat on the stove top. Add the oil and 2 tablespoons of the butter. When melted, add the garlic and onion and cook for 1 to 2 minutes, until the onion begins to turn translucent but not to brown. Pour the Arborio rice into the large pot with the onions and stir it gently for a minute to get all the grains coated with the oil and butter. Pour in the wine and keep stirring until it soaks completely into the rice. Take half the simmering broth and add it to the rice. Keep the burner on medium heat and stir frequently as the broth cooks away, being careful not to let it stick to the bottom or burn. After about 10 minutes, when the broth is mostly absorbed, add the rest of the broth and continue to cook. Stir frequently. After about 12 more minutes, or when the rice begins to thicken again, add the shrimp (drain first) and peas. Cook for a final 2 to 3 minutes or until the shrimp turn white all the way through. Switch off the burner and add the Sargento Artisan Blend Parmesan cheese and remaining tablespoon of butter. Stir thoroughly until the butter is melted and serve immediately in your best soup bowls. Garnish with freshly chopped parsley and add freshly ground black pepper if you like. Serves two to four.

Recipe: 4 Cheese Pasta Florentine

Name: Deb Villarreal

City: Rosemount

• 2 T. olive oil
• 2 T. chopped scallion
• 4 cups baby spinach
• 2 tsp. salt
• 4 oz. prosciutto (diced)
• 1 lb. Fusilli pasta
• 2 cups Sargento ricotta cheese
• 1/2 cup Sargento Mozzarella and Asiago with roasted garlic
• 1 cup Sargento Parmesan (Artisan Blends)
• 3 tablespoons fresh chopped basil Extra basil for plating

Cook pasta in a large, deep pot of rapidly boiling water until al dente {9-11 min} In a large pan cook diced prosciutto until crispy and remove from pan reserving the drippings. Add olive oil to the drippings in the pan add scallions and garlic. Cook on low heat for 2-3 minutes taking care not to burn the garlic as it will become bitter. Add baby spinach and cook mixture until spinach wilts. When pasta is done, drain and reserve 1 1/2 cup reserved pasta water. Do not rinse pasta. Add pasta to pan with the spinach mixture. Add salt, ricotta, mozz/asiago and 1/2 cup of parmesan cheese to pasta spinach. Add 1 1/2 cup reserved pasta water to cheese and pasta mixture. Heat thoroughly. Add chopped fresh basil and toss until creamy. Serve immediately and garnish with 1/2 cup reserved Sargento Parmesan and more fresh basil. Enjoy with a loaf of crust bread and a great glass of wine. This recipe serves 4-6 hungry people.

Recipe: Skillet "baked” Ziti

Name: Debbie Wicklund

City: Forest Lake

• 1/2 box ziti noodles
• 1 lb. lean ground beef
• 1 jar spaghetti sauce
• 8 oz. ricotta cheese
• 1 cup Sargento Parmesan cheese
• 1 cup shredded Sargento Mozzarella cheese
• 1/4 cup Italian seasoned bread crumbs
• 1 clove minced garlic
• 1 cup sliced mushrooms
• 1 tsp. Italian seasoning

Cook ziti noodles in boiling water and drain. Cook ground beef and Italian seasoning in electric skillet or large skillet on the stove. Remove ground beef from pan. Add minced garlic to skillet. Add sliced mushroom and cook. In a large bowl, mix ziti noodles, ground beef, mushrooms, ricotta cheese 1/2 mozzarella and 1/2 parmesan cheese. Grease skillet if needed. Add 1 cup spaghetti sauce. Spread around in skillet to cover the bottom. Heat should be on medium to medium low. Add ziti mixture to skillet. Spread out over entire skillet. Add approximately 1 cup of spaghetti sauce over the top of ziti mixture. Allow to heat through for approximately 10-15 min.Mix remaining parmesan cheese, Sargento mozzarella cheese and bread crumbs. Spread over the top of ziti mixture. Cover and heat for about 2-5 minutes until cheese is melted.*This recipe is just as good vegetarian, by eliminating the ground beef and adding your favorite vegetables - especially green peppers, zucchini and/or eggplant.

Recipe: Monte Cristo Quesadillas

Name: Tory Woldstad

City: Brooklyn Center

• 1/4 cup Mayonnaise
• 1 A1/2 tablespoon Spicy Prepared Mustard
• 2 teaspoon Honey
• A 1/4 teaspoon Fresh Ground Black Pepper
• 18 slices thin deli sliced ham
• 18 slices thin deli sliced turkey
• 6 slices Sargento Thick Sliced Swiss Cheese
• 6 Extra Large Flour Tortillas
• 1/3 cup Seedless Raspberry Preserves Powdered SugarNon-Stick Cooking Spray

Mix mayonnaise, mustard, honey, and pepper together in small bowl. Heat Griddle or Frying pan on Medium High heat. Spread about 1 tablespoon of honey-mustard mixture onto a tortilla. Layer 3 slices of ham, 2 slices of turkey and one slice of Sargento Thick Sliced Swiss Cheese (cut in half) onto half of the tortilla. Fold tortilla over top. Spray pan with Cooking spray and put sandwich onto pan. Cook about 3-4 minutes, until golden brown and crispy. Flip over and cook another 3-4 minutes. Repeat with each sandwich. After finished cooking, cut each sandwich into quarters, and sprinkle lightly with powdered sugar. Melt Raspberry preserves in a small bowl. Use as dip on sandwich. Makes 6 sandwiches.