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Post by Cobra on May 17, 2009 13:41:43 GMT -5
Mac & Cheese Lasagna
1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner 1-1/2 cups spaghetti sauce 1/2 lb. lean ground beef 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese 2 Tbsp. KRAFT Grated Parmesan Cheese
HEAT oven to 350°F.
PREPARE Dinner, using the Light Prep directions on package. Meanwhile, brown meat in skillet; drain.
SPOON half the Dinner into lightly greased 8-inch square baking dish; top with layers of half each sauce, meat and shredded cheese. Repeat layers. Sprinkle with Parmesan.
BAKE 20 min. or until heated through.
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Post by Cobra on May 17, 2009 13:44:16 GMT -5
The Works Steak Burger
1 pound lean ground beef 2 tablespoons ketchup 4 slices bacon, cooked and crumbled 1 1/2 teaspoons McCormick® Grill Mates® Montreal Steak Seasoning 1/2 teaspoon McCormick® Dill Weed 1 medium onion, cut in 1/2-inch slices 4 slices American cheese 4 hamburger rolls
1. Mix ground beef, ketchup, bacon, Steak Seasoning and dill weed in large bowl. Shape into 4 patties. Brush onion slices with oil.
2. Grill patties and onion slices over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160°F). Add cheese slices to burgers 1 minute before cooking is completed. Toast rolls on the grill, open-side down, about 30 seconds.
3. Serve burgers on toasted rolls. Garnish with desired toppings and condiments.
Calories: 563 Fat: 34 g Carbohydrates: 29 g Cholesterol: 110 mg Sodium: 1109 mg Fiber: 1 g Protein: 34 g per serving
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Post by Cobra on May 17, 2009 13:45:50 GMT -5
Fast Chicken and Rice
Ingredients 1 8.8-ounce package cooked brown or white rice 1/2 cup frozen peas 1 pound chicken breast tenders, halved crosswise 1 tablespoon cooking oil 1/4 cup bottled stir-fry sauce Packaged oven-roasted sliced almonds
Directions 1. Stir peas into rice pouch. Heat in microwave according to package directions.
2. Meanwhile, in a large skillet, cook and stir chicken in hot oil over medium-high heat for 2 to 3 minutes or until no longer pink. Stir rice mixture into skillet. Stir in stir-fry sauce; heat through. Sprinkle each serving with almonds. Makes 4 servings.
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Post by Cobra on May 17, 2009 13:49:18 GMT -5
Un-fried French Fries
Makes: 6 servings, about 2/3 cup each
1-1/2 lb. baking potatoes (about 3 medium) 1/4 cup KRAFT Light House Italian Dressing 1/4 cup KRAFT Reduced Fat Parmesan Style Grated Topping
PREHEAT oven to 425°F. Wash potatoes; pat dry with paper towels. Cut into 1/4-inch thick strips; transfer to large bowl. Add dressing and grated topping; toss well.
ARRANGE potatoes in single layer on large baking sheet sprayed with cooking spray. Spray potatoes with cooking spray.
BAKE 12 min. Turn potatoes over with large spatula. Continue baking 10 to 12 min. or until golden brown and crisp.
Baking these fries instead of frying them and using KRAFT Light House Italian Dressing and KRAFT Reduced Fat Parmesan Style Grated Topping gives you a savings of 285 calories, 20 g of fat and 4 g of saturated fat per serving when compared to the same amount of fast-food french fries.
How to Easily Cut Potatoes into StripsCut potato in half lengthwise. Place, flat-sides down, on cutting board before cutting potato halves into strips. This will prevent the potatoes from rolling around when slicing.
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Post by Cobra on May 17, 2009 13:50:28 GMT -5
Cheesy Italian Meatball Casserole
Ingredients 16 ounces dried ziti or penne pasta 1 26-ounce jar tomato pasta sauce 1 16-ounce package Italian-style frozen cooked meatballs (32), thawed 1 15-ounce can Italian-style tomato sauce 1 15-ounce carton ricotta cheese 1/2 cup grated Parmesan cheese 2 cups shredded mozzarella cheese (8 ounces)
Directions 1. Cook pasta according to package directions; drain. Return to pan. Stir in pasta sauce, meatballs, and tomato sauce. Transfer to an ungreased 13x9x2-inch glass baking dish or 3-quart rectangular casserole. Bake, covered, in a 350 degrees F oven for 30 minutes.
2. Meanwhile, in a small bowl combine ricotta cheese and Parmesan cheese. Uncover pasta mixture and spoon ricotta mixture in mounds over pasta mixture. Cover loosely; bake about 10 minutes more or until heated through. Top with mozzarella cheese and bake, uncovered, for 5 minutes more. Makes 8 to 10 servings.
Nutrition Facts Servings Per Recipe 8 to 10 servings Calories 611, Total Fat (g) 28, Saturated Fat (g) 14, Cholesterol (mg) 86, Sodium (mg) 1441, Carbohydrate (g) 57, Fiber (g) 7, Protein (g) 33, Percent Daily Values are based on a 2,000 calorie diet.
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Post by Cobra on May 17, 2009 13:52:20 GMT -5
Hot and Cheesy Chicken Casserole
Ingredients 3 cups chopped cooked chicken 1 14-oz. pkg. frozen broccoli florets 2 cups cooked rice* 1-1/2 cups frozen peas 1 10.75-oz. can condensed cream of chicken soup 1 10.75-oz. can condensed fiesta nacho cheese soup 1 10- to 10.5-oz. can diced tomatoes and green chilies 1/2 cup milk 1/2 tsp. crushed red pepper (optional) 1/2 cup shredded cheddar cheese (2 oz.) 1/2 cup shredded mozzarella cheese (2 oz.) 1 cup crushed rich round crackers
Directions 1. Preheat oven to 350 degrees F. Place chicken in bottom of a 13x9x2-inch baking dish or 3-quart rectangular casserole. In large bowl combine broccoli, rice, and peas. Spread mixture over the chicken. In medium bowl combine cream of chicken soup, nacho cheese soup, diced tomatoes, milk, and crushed red pepper. Stir in 1/4 cup of the cheddar cheese and 1/4 cup of the mozzarella cheese. Pour mixture over broccoli mixture in baking dish. Sprinkle crushed crackers evenly over all. Top with remaining cheddar and mozzarella cheeses.
2. Bake, uncovered, 35 to 40 minutes or until topping is golden. Makes 8 to 10 servings.
* If you do not have leftover rice, cook 2/3 cup long grain white rice or brown rice in 1-1/3 cups boiling water for 15 minutes (40 minutes for brown rice) or until water is absorbed.
Nutrition Facts Calories 354, Total Fat (g) 15, Saturated Fat (g) 6, Monounsaturated Fat (g) 3, Polyunsaturated Fat (g) 2, Cholesterol (mg) 65, Sodium (mg) 886, Carbohydrate (g) 29, Total Sugar (g) 5, Fiber (g) 4, Protein (g) 26, Vitamin C (DV%) 43, Calcium (DV%) 20, Iron (DV%) 13, Percent Daily Values are based on a 2,000 calorie diet.
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Post by Cobra on May 17, 2009 13:53:33 GMT -5
Olive Garden Tuscan Garlic Chicken
Ingredients 4 each (4 oz) boneless, skinless chicken breasts 1 1/2 cups flour, plus 1 tablespoon 1 Tbsp salt 2 tsp black pepper 2 tsp Italian seasoning 1 lb fettuccine pasta, cooked according to package directions 5 Tbsp olive oil 1 Tbsp garlic, chopped 1 red pepper, julienne cut 1/2 cup white wine 1/2 lb whole leaf spinach, stemmed 2 cups heavy cream 1 cups Parmesan cheese, grated
Pre-heat oven to 350ºF.
1. Mix 1 1/2 cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.
2. Heat 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp (2-3 min). Add more oil for each batch as necessary.
3. Place cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10-15 minutes or until internal temperature reaches 165°F.
4. Heat 2 Tbsp oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in Parmesan cheese.
5. Coat cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan cheese.
Serves 4
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Post by Cobra on May 17, 2009 15:32:13 GMT -5
Peanut Butter And Jelly Pizza Ingredients: * 1 12" pizza crust (store-bought or pizza dough mix) * 1 cup creamy peanut butter (not crunchy) * 1 cup strawberry preserves (may substitute any preferred jam/jelly flavor) Directions: Preheat oven to 350 degrees. Place pizza crust on baking sheet. Melt peanut butter in the microwave until it is pourable. Pour and spread peanut butter onto pizza crust with a spatula. Spoon strawberry preserves onto the crust and spread completely over the peanut butter. -------------------------------------------------------------------------------------------- Another Recipe for it is:Ingredients: Toppings 1 1/2 cups - Your favorite creamy peanut butter 1 1/2 cups - Your favorite jelly, jam or preserves. Ingredients: Dough A 15 oz. ball of classic pizza dough. Find the recipe here. Preparation: It doesn't make any sense, for a true pizza aficionado, to put the peanut butter and jelly on the baked pizza crust after baking the pizza dough. Why bother? Try this simple formula. First prepare a sheet of pizza dough and pan it into your favorite pizza pan. In two separate sauce pans, melt 1 1/2 cups of creamy peanut butter and 1 1/2 cups of your favorite jelly, jam or preservatives. Stir each until liquid and easy to pour. No need to boil the mixtures. Then, drizzle the peanut butter mixture over the dough followed by the jelly mixture. Have some fun making crisscrosses, alternating stripes, star-like shapes, concentric circles or other patterns with the peanut butter and jelly mixtures. For added interest; try using a creamy and a crunchy peanut butter and two or more kinds of jelly of differing colors and flavors. Liquefy each of them separately, as above, then get creative! Turn an otherwise bland peanut butter and jelly pizza into a work of art that is both eye appealing and satisfies everyone's taste. (The peanut butter and jelly toppings do not have to be slathered solidly over the dough surface). Bake the pizza as usual until the crust and bottom of the dough has browned. Bake in a 400°F oven, middle rack for about 20 minutes. Let set and cool for 10 minutes, slice and serve! Place pizza in 350 degree oven for 20 minutes. Remove from oven and let stand for five minutes before slicing and serving. Cut pizza into eight equal slices. (Tastes good hot, warm, or cold the next day from the fridge!) Serving Size: Makes 8 Servings Nutritional Information: Per serving: 439 calories, 20g fat (4g sat., 9g mono.), 0mg cholesterol, 250mg sodium, 56g carb., 4g fiber, 8g protein. ------------------------------------------------------------------------------------------- I have posted these 2 recipes in both categories. You could have it for desert or as a main meal.
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Post by Cobra on May 17, 2009 15:34:06 GMT -5
Classic-Crust Pizza Dough Recipe
This recipe will make enough pizza dough for two, 12" deluxe pizzas. It's a good place to start if you've never hand-made dough before. It's not too much to work with at one time and requires no special machinery, (except your hands).
Ingredients:
1 1/2 Cups - Warm water (110° -115° F) 2 Tbsp. - Sugar 1 - 1/4 oz. Packet or 2 1/4 tsp. - active dry yeast, (fresh, not out-dated) 1 1/2 Tsp. - Salt 2 Tbsp. - Olive oil 4 Cups - White, all-purpose flour
Preparation:
Pour the warm water in a large mixing bowl. Add the sugar and package of yeast. Stir the mixture slowly until yeast and sugar are dissolved. Let sit to allow the mixture to "mature" for about ten minutes or so. The mixture will begin to react; clouding and forming a foamy "head" on the surface of the mixture.
Add the salt and olive oil and stir again to combine and dissolve the ingredients. Add 1 cup of flour and whisk in until dissolved. Add the second cup of flour and whisk it in. Add the 3rd cup of flour and combine. By now the dough mixture should be fairly thick. Add the last cup of flour and, with your hands, begin to combine and knead the dough.
Remove the dough ball to a tabletop to knead it. You may need to add a dusting of flour from time to time to reduce the stickiness of the dough. Be patient, folding the dough ball in half and then quarters, over and over again for about 8 to 10 minutes, (or about 100 "cycles".) Kneading by hand is laborious, but very important. Better to over-knead than under-knead. You'll know you've done well when the ball no longer sticks to your hands. It will become a smoothly-textured ball slightly larger than a large grapefruit.
Coat the dough ball with a thin layer of olive oil, and place it in the bottom of a large mixing bowl which has also been coated on the inside with olive oil. Stretch a piece of kitchen film over the top of the bowl and set it in a warm place such an as un-lit oven, (ambient temperature of 70°F to 80°F). Allow the dough to rise, undisturbed, for 60 to 75 minutes. The dough will have grown to at least twice its original size.
Take the dough out of the bowl and cut in half with a knife. You now have two pizza dough balls, enough to make two (2) 12" deluxe pizzas. Take each raw dough portion and hand-mold them into balls. Press each doughball flat to squeeze and release any air trapped inside. Form the portions back into balls, smoothing the outer surface and tucking each ball "into itself" from underneath, (like folding a sock into itself), before storing or going on with the next step.
If you wish to store the dough, by either freezing or refrigeration, you can place the dough balls in zip-lock bags. Squirt a little olive oil into each of the bags to keep the balls moist and pliable and to ease removal when ready for use. If you choose to freeze or refrigerate: the dough balls may continue to rise until they are substantially cooled down or frozen, which is OK as long as they don't break out of their bags. If they do, mold them back down into balls and re-bag them.
If you choose to continue with making the pizzas now, here's how. Some dough experts like to "proof" their dough balls at this point. They can be set in a bowl or plastic tray, covered, to "rest" for an additional 15 or 20 minutes if you wish. Some recipes call for up to an additional hour of rising. For practical purposes, pizza dough does not have to be put through a complete second rise cycle.
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