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FEED TROUGH STARTERS™ RECIPE GUIDE
Welcome to the YUM PIG Feed Trough Starters™ Recipe Guide!
Thank you for choosing YUM PIG Feed Trough Starters™. These recipes are designed to help you create delicious, home-cooked meals with minimal preparation.
Remember, every family's tastes are different. Use these recipes as a guide and feel free to make adjustments to suit your preferences. We'd love to hear how you've made these recipes your own! Share your ideas and creations with us so we can inspire fellow home cooks everywhere.
These recipes are designed for the slow cooker, but they can easily be adapted for an Instant Pot or prepared on the stovetop.
Slow Cooker Cooking Times
- LOW: 5 to 6 hours
- HIGH: 3 to 4 hours
FEED TROUGH STARTER™ GUIDE
TANDOORI
Bandari Chicken
Grocery List
- 1 package YUM PIG Feed Trough Starter™ Tandoori
- 3 lbs bone-in chicken thighs or drumsticks
- 1 (28 oz) can diced tomatoes
- Cooked rice for serving
Directions
Pour the diced tomatoes into your slow cooker and stir in one package of YUM PIG Feed Trough Starter™ Tandoori.
Nestle the chicken into the sauce, making sure each piece is well coated.
Cover and cook:
- LOW: 5 to 6 hours
- HIGH: 3 to 4 hours
Prepare your favorite rice while the chicken finishes cooking. Serve the Bandari Chicken over rice and enjoy!
Tandoori "Butter" Chicken
Grocery List
- 1 package YUM PIG Feed Trough Starter™ Tandoori
- 2 to 3 lbs boneless, skinless chicken thighs
- 1 (21.9 oz) can coconut milk
- 1 cup plain yogurt
- 3 tablespoons soy sauce
- 2 tablespoons cornstarch
- Fresh cilantro or parsley, chopped, for garnish
- Cooked rice for serving
Directions
Cut the chicken into bite-sized pieces.
Place the chicken and yogurt into a large zip-top bag. Seal and refrigerate overnight to marinate.
The following day, combine the coconut milk, soy sauce, cornstarch, and one package of YUM PIG Feed Trough Starter™ Tandoori in your slow cooker. Stir until well blended.
Add the marinated chicken and yogurt mixture to the slow cooker and stir gently to combine.
Cover and cook:
- LOW: 5 to 6 hours
- HIGH: 3 to 4 hours
Serve over hot rice and garnish with freshly chopped cilantro or parsley.
Enjoy!
Tandoori Oatmeal Cookies
Ingredients
- ½ cup salted butter, softened
- ¾ cup packed brown sugar
- 2 tablespoons granulated sugar
- 2 tablespoons milk, plus 1 to 2 tablespoons if needed
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 2 teaspoons Feed Trough Starter™ Tandoori
- ½ teaspoon baking soda
- 1½ cups old-fashioned rolled oats
Directions
- Preheat oven to 350°F. Line two large baking sheets with parchment paper.
- In a large mixing bowl, beat the butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy.
- Add the vanilla and milk. Mix until smooth.
- Add the flour, Feed Trough Starter™ Tandoori, and baking soda. Mix just until combined.
- Stir in the rolled oats. If the dough seems dry, add 1 to 2 additional tablespoons of milk until it comes together.
- Using a small cookie scoop (about 1 tablespoon), portion the dough onto the prepared baking sheets, spacing cookies about 2 inches apart. Gently flatten each cookie slightly with your fingers.
- Bake for 11 to 15 minutes, or until the edges are lightly golden and the centers are just set.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Makes: Approximately 24 cookies
YUM PIG Tip 🐷
The warm notes of Feed Trough Starter™ Tandoori create a surprisingly delicious cookie with hints of cinnamon-like warmth and aromatic spice. They're especially good with a hot cup of YUM PIG Coffee, particularly your Espresso Blend or House Blend.
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