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Wednesday, October 31, 2012

Crispy Brick-Grilled Barbecued Chicken














The clever grilling method makes for crispy, fall-off-the-bone chicken.  Our delectable combo of spices and beer-based barbecue sauce makes for big flavor.


time prep: 10 min
total: 1 hr 10 min
servings total: 6 servings

What You Need

3 Tbsp. paprika
2 tsp. seasoned salt
2 tsp. black pepper
1 tsp. ground red pepper (cayenne)
1 tsp. dry mustard
1 broiler-fryer chicken (3-1/2 lb.), cut lengthwise in half
3/4 cup BULL'S-EYE GUINNESS Draught Beer Blend Barbecue Sauce, divided

Make It

HEAT greased grill to medium heat.

WRAP 2 bricks with foil. Mix seasonings; rub under chicken skin. Reserve 1/4 cup barbecue sauce; refrigerate to serve with cooked chicken.

PLACE chicken, skin-sides down, on center of grill grate. Top each chicken half with 1 wrapped brick. Turn off burners directly below chicken; cover grill with lid. Grill chicken 30 min., turn chicken. Replace brick. Grill 15 min. Remove brick. Brush chicken with half of the remaining barbecue sauce. Continue grilling 15 min. or until chicken is done (165ºF), turning and brushing occasionally with remaining barbecue sauce.

SERVE with reserved barbecue sauce.

The GUINNESS word is a trademark and is used under license. © Guinness & Co.

Kraft Kitchens Tips

Serving Suggestion
Add some vegetables to the grill to serve with this crispy chicken.

Serving Suggestion
Cut 10 slices OSCAR MAYER Bacon into 1-inch pieces; place in large saucepan. Stir in 1 chopped onion. Add to grill when adding the chicken. (Or cook on stovetop.) Cook 5 min., stirring occasionally. Add 1 can (28 oz.) baked beans, 1 drained can (15.5 oz.) each butter beans and Great Northern beans; mix well. Stir in additional 1 cup BULL'S-EYE GUINNESS Draught Beer Blend Barbecue Sauce. Cook until ready to serve with the chicken, stirring occasionally.

Note
Cover chicken with heavy cast-iron skillet instead of foil-wrapped brick.

GERMAN'S Sweet Chocolate Cake














This triple-layer chocolate cake, filled and topped with a decadent coconut-pecan icing, is a classic dessert that makes any event extra special.


time prep: 25 min
total: 2 hr
servings total: 16 servings

What You Need

1/3 cup boiling water
1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
3 eggs, separated
2 cups sifted cake flour
3/4 tsp. baking soda
1/4 tsp. salt
3/4 cup butter or margarine, softened
1-1/3 cups sugar
3/4 tsp. vanilla
3/4 cup buttermilk

Make It

HEAT oven to 350°F.

SPRAY 3 (9-inch) round pans with cooking spray; cover bottoms with waxed paper. Add boiling water to chocolate in small bowl; stir until chocolate is completely melted.

BEAT egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in egg yolks, 1 at a time. Add melted chocolate and vanilla; mix well. Beat in flour mixture alternately with buttermilk, mixing well after each addition. Gently stir in egg whites until well blended.

POUR into prepared pans.

BAKE 35 min. or until toothpick inserted in centers comes out clean. Immediately run spatula around cakes. Cool in pans 15 min. Remove cakes from pans to wire racks; remove waxed paper. Cool cakes completely. Meanwhile, prepare Coconut-Pecan Filling and Frosting.

STACK cakes on plate, filling layers and spreading top of cake with frosting. (Note: Nutrition is for both cake and frosting.)

Kraft Kitchens Tips

Size-Wise
This classic 3-layer cake is the perfect choice for a special occasion. Plan ahead and eat accordingly before indulging in a slice of this beloved cake.

Notes
Cake can be prepared in the following alternate baking pans: For 1 (13x9-inch) pan, bake 45 to 50 min. or until toothpick inserted in center comes out clean; for 2 (8-1/2-inch) heart-shaped pans, bake 30 to 35 min. In high-altitude areas, use 1-3/4 cups plus 2 Tbsp. all-purpose flour and 1 cup plus 1 Tbsp. sugar. For 2 (9-inch) layer pans, bake at 375°F for 30 to 35 min. or until toothpick inserted in centers comes out clean. For 1 (13x9-inch) pan, bake 40 min. or until toothpick inserted in center comes out clean.

Coconut-Pecan Filling and Frosting

This is, of course, the best reason to eat German chocolate cake. A sweet, caramely mix of coconut and pecans that can make you forget there's a whole dessert underneath it.

time prep: 20 min
total: 20 min
servings total: About 4-1/2 cups or 36 servings, 2 Tbsp. each

What You Need

4 egg yolks
1 can (12 oz.) evaporated milk
1-1/2 tsp. vanilla
1-1/2 cups sugar
3/4 cup butter or margarine
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups)
1-1/2 cups chopped PLANTERS Pecans

Make It

BEAT egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.

ADD coconut and nuts; mix well. Cool to desired spreading consistency.

Kraft Kitchens Tips

Size-Wise
Enjoy this rich, classic BAKER'S recipe. A small amount goes a long way so keep tabs on portions.

Note
Makes enough to frost top and sides of 3 (8- or 9-inch) cake layers, tops of 2 (13x9-inch) cakes or 36 cupcakes.

Maple-Pecan Tart

Categories: Desserts

Yield: 8 Servings

1 c All-purpose flour, divided
3 1/2 tb Ice water
1 ts Sugar
1/4 ts Salt
3 tb Vegetable shortening
Vegetable cooking spray
1 c Low-fat granola, (without-raisins)
1 c Maple syrup
2 ts Vanilla extract
1/8 ts Salt
3 Egg whites
1 Egg
1/3 c Chopped pecans
Combine 1/4 cup flour and ice water, stirring with a wire whisk until well blended; set aside.
Combine remaining 3/4 cup flour, sugar, and 1/4 teaspoon salt in a bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Add ice water mixture; mix with a fork until dry ingredients are moistened.  Gently press mixture into a 4-inch cirdle on heavy-duty plastic wrap, and cover with additional plastic wrap. Chill 30 minutes.
Roll chilled dough, still covered, into an 11-inch circle. Remove one sheet of plastic wrap; fit the dough into a 9-inch round tart pan coated with cooking spray, and remove top sheet of plastic wrap.  Sprinkle granola into pastry shell, using fingers to break up large pieces.

Combine maple syrup and next 4 ingredients; stir well with a wire whisk, and pour into pastry shell. Sprinkle pecans over maple syrup mixture. Place tart pan on a baking sheet; bake at 450 degrees for 10 minutes. Reduce heat to 325 degrees, and bake an additional 20 minutes or until filling is set. Let cool completely on a wire rack. Yield: 8 servings (serving size: 1 wedge).
Per serving: 311 Calories; 11g Fat (32% calories from fat); 6g Protein; 48g Carbohydrate; 25mg Cholesterol; 133mg Sodium
Recipe by: Cooking Light, Nov/Dec 1994, page 119

Salmon trout with leaf spinach

For guests (6 servings)

Preparation time: about 80 minutes, excluding oven cooking time

1.5 kg/31⁄4 lb leaf spinach
200 g/7 oz shallots

2 cloves of garlic
300 g/10 oz mushrooms
150 g/5 oz tomatoes
4 teaspoons butter or margarine
salt
freshly ground pepper
grated nutmeg
1 large salmon trout, 1.3 kg/23⁄4 lb, or 2 small salmon trout, each about 600 g/11⁄4 lb
75 g/3 oz smoked, streaky bacon
1 bunch parsley
1 lemon (untreated)
6 thin slices streaky bacon

1. Remove any yellow, wilted leaves of the spinach including the thick stems. Wash carefully in plenty of water and leave to drain. Peel the shallots and cloves of garlic.  Cur half the shallots into eighths and finely chop the rest with the cloves of garlic. Wipe the mushrooms clean with kitchen paper, slice off the base of the stalks or remove entirely if they are tough and woody. If necessary rinse and pat dry.  Slice half the mushrooms and chop  up the rest finely. Wash the tomatoes, wipe dry, remove the stalks, cut into quarters and dice.

2. Melt the butter or margarine in pan.  Add the shallots, cut into eighths, the garlic and sliced mushrooms and braise briefly. Add the spinach and braise briefly, but sufficiently to make it “collapse”. Season with salt, pepper and nutmeg. Stir the diced tomatoes into the spinach.

3. Preheat the oven. Rinse the sea trout under cold running water inside and out, then pat dry. Rub with salt both inside and out. Chop the bacon finely. Rinse the parsley, pat dry, remove the leaves from the stalks and chop finely. Wash the lemon in hot water, grate the zest, cut the lemon in half and squeeze. Mix together the diced bacon, chopped mushrooms and shallots, parsley, grated lemon zest and juice and stuff this mixture inside bacon the abdominal cavity of the trout.

4. Arrange the spinach in a large rectangular soufflé dish or roasting pan. Place the stuffed trout on top and perhaps garnish with remaining stuffing. Arrange the slices of bacon on the trout and put the soufflé or roasting pan in the oven on the third shelf from the bottom.

Top/bottom heat: about 200 °C/400 °F (preheated),

Fan oven: about 180 °C/350 °F (preheated), Gas mark 6 (preheated),

Cooking time: about 35 minutes (small trout), about 55 minutes (large trout).

Accompaniment: Boiled potatoes or rice.

Turkey thigh with vegetables

For guests


Preparation time: about 1 3⁄4 hours

3 tablespoons cooking oil, e.g. sunflower oil
1 turkey leg with bones, about 1 kg/21⁄4 lb
salt
freshly ground pepper
1 litre/13⁄4 pints (41⁄2 cups) hot water or vegetable stock
500 g/18 oz onions
200 g/7 oz carrots
200 g/7 oz celeriac
1 small root Hamburg parsley
200 g/7 oz leeks
250 g/9 oz tomatoes
1–2 branches rosemary or thyme
150 g/5 oz sour cream
15 g/1⁄2 oz (2 tablespoons) plain (all-purpose) flour
1–2 tablespoons chopped parsley (optional)

1. Put the oil in a roasting tin, place the tin on the middle shelf in the oven and preheat the oven.

2. Rinse the turkey thigh under cold running water, pat dry, rub with salt and pepper, put in the hot roasting tin and roast.

Top/bottom heat: about 200 °C/400 °F (preheated),

Fan oven: about 180 °C/350 °F (preheated), Gas mark 6 (preheated),

Cooking time: about 70 minutes.

3. As soon as the roasting juices begin to brown, add a little hot water or vegetable stock. Baste the turkey thigh now and again with the roasting juices and add more water or stock to replace the evaporated liquid.

4. Meanwhile, peel and chop the onions. Peel the carrots and cut off the green leaves and the tips.  Peel the celeriac and remove the bad parts.  Clean the parsley root and peel.  Wash the vegetables and leave to drain. Cut the carrots into slices 1.5 cm/1⁄2 in thick. Coarsely chop the celeriac and parsley root.

5. Remove the outer leaves of the leeks, cut off the root ends and dark leaves.  Cut in half lengthways, wash thoroughly, leave to drain and cut into pieces 3 cm/1-1/4 in long. Wash the tomatoes, wipe dry, remove the stalk ends and dice.

6. Rinse the sprigs of rosemary and thyme, pat dry, remove the leaves from the stems and chop coarsely. Add the chopped onions and prepared vegetables to the turkey thigh in the roasting tin. Add a little water or stock if necessary and season with salt, pepper, rosemary or thyme and roast for another 20 minutes at the same oven temperature as indicated above.

7. Arrange the turkey thigh and vegetables on a preheated dish and keep in warm place. Put the roasting tin on a ring of the hob, loosen the bits stuck to the bottom with a little water, strain through a sieve, add enough water to amke up 400 ml/14 fl oz/ 1-3/4 cups, pour into a saucepan and bring to the boil.

8. Stir the flour into the sour cream and add this mixture to the boiling liquid, stirring with a whisk and making sure that there are no lumps. Bring the sauce to the boil and simmer gently uncovered over a low heat for about 5 minutes, stirring occasionally. Season the sauce with salt and pepper and serve with the vegetables and turkey. Sprinkle with parsley if desired.

Accompaniment: Boiled potatoes or rice.

Tuesday, October 30, 2012

Thai Peanut Chik'n Sandwich














I used Asian flavor veggie burgers, jarred roasted red peppers, chunky peanut butter with a bit of coleslaw. To make it interesting, I added leftover sweet and sour packets...


posted by thewabit on 5/1/2012

time prep: 20 min
total: 20 min
servings total: 4 servings

What You Need

1 pkg. (10 oz.) BOCA Meatless Spicy Chik'n Patties
3 cups coleslaw blend (cabbage slaw mix)
1/2 cup chopped red peppers
2 green onions, sliced
1/4 cup peanut sauce
4 thin whole wheat sandwich buns
1/4 cup crunchy natural peanut butter

Make It

COOK patties as directed on package.

MEANWHILE, combine next 4 ingredients.

SPREAD cut sides of buns with peanut butter; fill with patties and coleslaw.

Kraft Kitchens Tips

Substitute
Prepare using your favorite flavor of nut butter.

Substitute
Prepare using 1 pkg. (10 oz.) frozen BOCA Meatless Original Vegan Burgers.

Thai Turkey Lettuce Wrap















Great spring/summer snack I believe. It is easy to prepare and light on a hot day and excellent for outings or picnics.!! Way to go Kraft:) posted by A4A520206 on 4/17/2005


time prep: 10 min
total: 10 min
servings total: 1 serving, two wraps

What You Need

1/2 cup coleslaw blend (cabbage slaw mix)
1 Tbsp. MIRACLE WHIP Light Dressing
1 tsp. teriyaki sauce
2 lettuce leaves
6 slices OSCAR MAYER Deli Fresh Smoked Turkey Breast
1 KRAFT 2% Milk Singles, cut in half

Make It

TOSS coleslaw blend with dressing and teriyaki sauce; spoon evenly onto lettuce leaves.

TOP with remaining ingredients. Fold in sides of leaves; roll up tightly to completely enclose filling.

SERVE immediately. Or wrap tightly and refrigerate until ready to serve.

Kraft Kitchens Tips

Substitute
Substitute soy sauce for the teriyaki sauce.

Fish brochettes on a bed of rocket and tomato salad

A little more expensive

Preparation time: about 60 minutes

For the brochettes:
2 courgettes, about 200 g/7 oz each
500 ml/17 fl oz (21⁄4 cups) water
salt
4 zander fillets, about 125 g/41⁄2 oz each, or 6 plaice fillets 80 g/ 3 oz each
freshly ground pepper

For the salad:
1 bunch short-stemmed rocket, about 125 g/ 41⁄2 oz
400 g/14 oz beef tomatoes
2 tablespoons balsamic vinegar
1 pinch sugar
5 tablespoons olive oil

In addition:
4 thin kebab skewers

1. To make the brochettes, wash the courgettes, wipe dry, cut off the ends and cut lengthways into 12 thin slices using a slicing machine. Bring the water to the boil in a large saucepan. Add 1⁄2 teaspoon salt. Put the sliced courgettes in the salted water, bring back to the boil, remove from the water, dip in cold water and pat dry.

2. Rinse the fish fillets under cold running water, pat dry, cut in half lengthways and sprinkle with salt and pepper. Roll up the courgette slices and fish fillets, making sure that the side with the skin is on the inside.  Thread the rolled courgettes and fish fillets on 4 thin skewers (2 rolled zander or 3 rolled plaice fillets and 3 rolled courgette slices per skewer).

3. For the salad: Remove any wilted, yellow leaves and thick stems, wash and spin dry. Wash the tomatoes, leave to drain, make a cross-shaped incision, dip briefly in boiling water, then dip in cold water. Peel the tomatoes, remove the stalks and cut into cubes.

4. For the salad dressing: Stir the salt, pepper and sugar into the balsamic vinegar. Stir in half the oil and whisk to obtain a smooth mixture.

5. Heat the rest of the oil in a non-stick pan.  Add the brochettes and fry over medium heat for about 10 minutes, turning them over now and again.

6. Arrange the rocket and diced tomatoes on the plates. Place the brochettes on top and sprinkle the dressing over them.

Accompaniment: Warm baguette or ciabatta.

Tip: Instead of zander or plaice fillets, 12 lemon sole or sole fillets (about 40 g/11⁄2 oz each) can be used. The fillets must not be cut in half lengthwise. Deep-frozen fillets should be defrosted according to the instructions on the package.

Leg of lamb

For guests (4-6 servings)

Preparation time: about 2 hours

2 onions
150 g/5 oz tomatoes
1 leg of lamb with bone, 1.5 kg/31⁄4 lb
salt
freshly ground pepper
1–2 cloves of garlic
3 tablespoons cooking oil, e.g. olive-oil
1–2 teaspoon herbes de Provence about 375 ml/12 fl oz (11⁄2 cups) vegetable stock or half red wine and half vegetable stock

1. Preheat the oven. Peel the onions and cut into quarters. Wash the tomatoes, dry, cut into quarters and remove the stalks. Rinse the meat under cold running water, pat dry and rub with salt and pepper. Peel the cloves of garlic and push through a garlic press.

2. Heat the oil in a roasting tin. Add the leg of lamb and brown on all sides. Coat the meat with the garlic paste and sprinkle with herbes de Provence. Remove the lamb from the roasting tin.

3. Put the quartered tomatoes and onions in the roasting tin and fry in the remaining cooking fat for 3–4 minutes.  Return the lamb to the roasting tin and add one-third of the vegetable stock or res wine and stock mixture. Put the roasting tin back in the oven and cook uncovered.

Top/bottom heat: about 180 °C/350 °F (preheated),

Fan oven: about 160 °C/325 °F (not preheated), Gas mark 4 (not preheated),

Cooking time: 75–90 minutes.

4. Replace the evaporated liquid little by little with the remaining stock or red wine-stock mixture.

5. Remove the meat from the roasting tin, cover and leave to rest for 10 minutes.  Slice the meat and arrange on a preheated dish. Strain the cooking juices with the vegetables through a sieve, adding more stock or wine if necessary. Season with salt and pepper and serve the meat hot.

Maple-Pecan Sticky Buns

Yield: 1 Servings


1/4 c Warm water
1 Envelope dry yeast
1/3 c Old-fashioned oats
1/3 c Sugar
3 tb Unsalted butter; cut into-pieces
2 ts Grated lemon peel
1 1/2 ts Salt
1 1/4 c Milk; (do not use low-fat or-nonfat)
1 lg Egg
1 lg Egg yolk
2 ts Vanilla extract
4 1/2 c (about) unbleached all-purpose flour
Vegetable oil


-------------SYRUP-----------------------------------
1 c Pure maple syrup
9 tb Unsalted butter
1 c (packed) golden brown sugar
1/2 c Pecans; coarsely chopped


-----------FILLING----------------------------------
3/4 c Pecans
1/2 c (packed) golden brown sugar
1/2 c Raisins
2 ts Ground cinnamon
Place water in small bowl. Sprinkle yeast over and stir to blend. Let stand until yeast dissolves, about 8 minutes.  Combine oats, 1/3 cup sugar, butter, lemon peel and salt in a large bowl. Heat milk in small saucepan until bubbles form around edge of pan.  Pour hot milk over oat mixture and stir until butter melts and sugar dissolves. Cool mixture, about 10 minutes.
Add egg, egg yolk, vanilla and dissolved yeast to the oat mixture; stir to blend. Mix in 3 cups flour.  Using firm rubber spatula or large wooden spoon beat batter100 strokes. Cover bowl with plastic wrap; let batter rest 10 minutes.
Using spatula, mix enough flour into batter, 1/4 cup at a time, to form soft dough. Turn dough out onto floured surface.  Knead gently until smooth and slightly sticky dough forms, adding more flour if very sticky, about 8 minutes. Lightly oil a large bowl. Place dough in bowl; turn to coat with oil. Cover bowl with plastic wrap, then with a towel.  Let dough rise in warm draft-free area until doubled in volume, about 1-1/2 hours. Once it has risen sufficiently, the dough will retain indentations when pressed. Meanwhile, prepare syrup and filling:
SYRUP: Butter two 13x9x2-inch glass baking dishes. Combine maple syrup and butter in heavy medium skillet. Stir over medium heat until butter melts. Remove from heat. Mix in brown sugar. Pour half of syrup into each prepared dish; tilt to coat bottoms of dishes evenly. Sprinkle each with half of nuts; cool.
FILLING: Combine all ingredients in processor. Using on/off turns, blend until pecans are finely chopped. Transfer mixture to bowl. Carefully turn doubled dough out onto floured surface (do not punch down dough). Roll dough gently to flatten slightly. Using hands, pull and stretch dough to 12x18-inch rectangle.  Brush dough with 3 tablespoons of melted unsalted butter.
Sprinkle filling evenly over dough, leaving 1/2-inch plain border on one long side.  Starting at long side opposite uncovered border, roll up dough, jelly roll style, forming a log. Pinch seam to seal. Using a heavy large knife, score log into 12 equal pieces. Cut log at scores.
Arrange six pieces, cut side up and evenly spaced, in each prepared baking dish. Lightly press down on buns with palm of hand.
Cover pans tightly with plastic wrap.  Let the buns rise again in a warm draft-free area until light and puffy, about 50 minutes. Position rack in center of oven and preheat to 375øF. Bake buns uncovered until tops are golden brown and syrup bubbles thickly, reversing dishes halfway through baking, about 25 minutes.
Remove dishes from oven. Immediately place large baking sheet over 1 baking dish. Using oven mits as aid, grasp dish and baking sheet together and turn over, releasing buns and topping onto sheet. Turn second dish of buns out onto another baking sheet. Cool buns 5 minutes. (Can be made ahead. Cool buns completely. Wrap buns tightly with foil on baking sheet. Freeze up to 2 weeks. Bake frozen buns covered at 375 F until heated through, about 15 minutes.) Serve buns hot.

Monday, October 29, 2012

Cedar Plank Pork Loin


















So yummy!  My family loves this one. Can't wait until we make it again!!!.


posted by glowbug0418 on 1/4/2010

time prep: 10 min
total: 1 hr 10 min
servings total: 8 servings

What You Need

1 untreated cedar plank (14x7x1 inch)
1/2 cup KRAFT or BULL'S-EYE Original Barbecue Sauce
1/4 cup teriyaki sauce
Zest of 1 orange
1 Tbsp. oil
1 boneless pork loin (2 lb.)

Make It

IMMERSE plank in water, placing a weight on top of plank to keep it submerged. Soak at least 4 hours or overnight. HEAT grill to medium heat. Mix sauces and zest. Reserve 1/2 of sauce mixture for serving with the cooked meat.  Brush top of plank with oil; top with meat.  Place on grate of grill; cover withlid.

GRILL 1 hour or until meat thermometer inserted in thickest part of meat registers 150°F, turning and brushing with barbecue sauce mixture the last 20 min. Discard any remaining sauce mixture used for brushing. Remove meat from grill; cover loosely with foil. Let stand 10 min. or
until the internal temperature of meat is 160°F. Discard plank. Cut meat into thin slices. Serve with reserved sauce mixture.

Kraft Kitchens Tips

How to Grill Pork Perfectly

Pork should be cooked to an internal temperature of 160°F. Grill until internal temperature reaches 150°F, then remove from heat and let stand 10 min. The temperature will rise about 10°F during the standing time.

Cooking Know-How

UNTREATED cedar planks, which are sold for this purpose, can be found at most specialty food stores or some grocery or hardware stores. During cooking, check periodically to make sure that the plank is not on fire. Since the plank can ignite when exposed to flames, it is best to keep a spray bottle of water close at hand if needed to extinguish any flames.

Special Extra

Garnish platter with orange slices or wedges just before serving.

Thai Slaw

















A super-simple way to wow 'em with the classic Thai flavor quartet of sweet, tart, savory and sour. It basically says “Move over” to every other slaw at a potluck.


time prep: 15 min
total: 15 min
servings total: Makes 8 servings, 1 cup each

What You Need

5 cups shredded napa cabbage
1 red pepper, cut into thin strips
1 carrot, shredded
1/2 cup PLANTERS Cashew Halves with Pieces, coarsely chopped
1/2 cup thinly sliced red onions
3 Tbsp. chopped fresh cilantro
1/3 cup MIRACLE WHIP Light Dressing
1 Tbsp. fresh lime juice

Make It

COMBINE first 6 ingredients in large bowl.
MIX MIRACLE WHIP and lime juice.
ADD to cabbage mixture; toss to coat.

Kraft Kitchens Tips

Special Extra

Add cooked cleaned shrimp, shredded cooked chicken or pork, or tofu cubes to salad.

Make Ahead

Combine cabbage, vegetables and cilantro. Mix MIRACLE WHIP and lime juice. Refrigerate both separately up to 24 hours. Add MIRACLE WHIP mixture and nuts to cabbage mixture just before serving; mix lightly.

Grilled lamb cutlets

Easy


Preparation time:  about 20 minutes, without marinating time

8 double lamb chops, each 100 g/31⁄2 oz
2 small cloves garlic
2 tablespoons cooking oil, e.g. olive oil
pepper, salt

1. Trim the fat off the cutlets if necessary and notch the fatty edge. Rinse the cutlets under cold running water and pat dry.

2. Peel the cloves of garlic, press through a garlic press and mix with the oil and pepper.  Coat the cutlets with this mixture and leave to marinate in the refrigerator for about 60 minutes. Preheat the grill shortly before the cutlets have finished marinating.

3. Place the cutlets on the grid lined with aluminium foil. Slide it under the preheated oven grill and grill for 3 minutes each side. Season the cooked cutlets with salt.

Accompaniment: Green beans and warm unleavened bread.

Maple-Pecan Pralines

Categories: Candies, Desserts

Yield: 24 Servings

3 c Sugar
1 c Evaporated Milk
2/3 c Light corn syrup
2 tb Butter or margarine
1/4 ts Cream of tartar
2 c Pecan pieces
2 ts Maple flavoring
Combine first five ingredients in a Dutch oven; heat to boiling, stirring constantly. Stir in pecan pieces; cook over medium heat, stirring occasionally, until mixture reaches soft ball stage (236F). Remove from heat; stir in flavoring. Beat with wooden spoon 5 to 8 minutes or until mixture is creamy and begins to thicken. Working quickly, drop by rounded tablespoonfuls onto wax paper; let cool.

Venison ragout

For guests


Preparation time: about 90 minutes

800 g/13⁄4 lb venison from the leg, boned, e.g. deer, boar
75 g/3 oz streaky bacon
1 onion 30 g/1 oz (2 tablespoons) clarified butter or 2 tablespoons cooking oil, e.g. sunflower oil
salt
freshly ground pepper
10 g/1⁄3 oz (11⁄2 table spoons) plain (allpurpose) flour
4 juniper berries
3 cloves
2 pinches dried thyme
250 ml/8 fl oz (1 cup) vegetable stock or game stock
250 g/9 oz mushrooms or chanterelles
4 teaspoons red currant jelly
4 teaspoons port
50 g/2 oz (4 tablespoons) cold butter flakes

1. Rinse the meat under cold running water, pat dry, remove the skin and cut into cubes of about 2.5 cm/1 in.  Finely dice the bacon.  Peel and chop the onion.

2. Heat the clarified butter or oil in a pan.  Add the diced bacon and fry until golden brown. Now add the cubed meat, brown well on all sides and season with salt and pepper.

3. Add the chopped onion and brown with the meat.  Sprinkle flour over the meat. Add a good half of the hot vegetable or game stock to the pan together with the juniper berries, cloves and thyme.  Bring to the boil while stirring, then cover and cook the meat over medium heat for about 55 minutes. Replace the evaporated liquid with vegetable or game stock whenever necessary.

4. Meanwhile, cut the stalks off the mushrooms and remove any bad parts, wipe clean with kitchen paper, rinse if necessary and pat dry (large mushrooms should be halved or quartered). Add the mushrooms to the ragout and cook for another 5 minutes.

5. Stir in the red currant jelly, beat in the butter flakes and season the ragout with salt and pepper.

Accompaniment: Boiled potatoes, potato dumplings or Spätzle, red cabbage or Brussels sprouts and cranberry sauce.

Tip: Marinating the meaat overnight in buttermilk will make the meat more tender and reduce the strong taste of game. Then pat thoroughly dry and cut into cubes.

The sauce may also be thickened with dark gravy thickener instead of butter.

Sunday, October 28, 2012

Blueberry-Lemon Pie














I have made this recipe several times now. It is to die for! When I have taken it to share at a potluck, everyone loves it since it is not only delicious but a variation ..


posted by IsliaJ on 6/8/2011

time prep: 15 min
total: 45 min
servings total: 8 servings

What You Need

1-1/4 cups HONEY MAID Graham Cracker Crumbs
1/4 cup (1/2 stick) butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup each sugar and milk
3 Tbsp. lemon juice
1 cup thawed COOL WHIP Whipped Topping
3 cups blueberries

Make It

MIX cracker crumbs and butter in 9-inch pie plate; press onto bottom and up side of pie plate.

BEAT cream cheese, sugar, milk and juice in medium bowl with mixer until well blended. Gently stir in COOL WHIP. Spread onto bottom of crust; top with blueberries.

REFRIGERATE 30 min.

Kraft Kitchens Tips

Cooking Know-How

COOL WHIP Whipped Topping can be stored for up to 2 weeks in the refrigerator or refrozen for longer storage.

Healthy Living

Save 30 calories and 4 grams of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.

PHILADELPHIA "Fruit Smoothie" No-Bake Cheesecake















Probably the best homemade cheesecake I've ever made or eaten.  Everyone I've made it for loves it, too.  posted by mjwynia on 7/12/2012


time prep: 15 min
total: 4 hr 15 min
servings total: 16 servings

What You Need

2 cups HONEY MAID Graham Cracker Crumbs
6 Tbsp. butter, melted
3 Tbsp. sugar
4 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
3/4 cup sugar
1 pkg. (12 oz.) frozen mixed berries (strawberries, raspberries, blueberries, blackberries), thawed, well drained
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed

Make It

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix cracker crumbs, butter and 3 Tbsp. sugar; press onto bottom of pan. Refrigerate while preparing filling.

BEAT Neufchatel and 3/4 cup sugar in large bowl with mixer until well blended. Add berries; beat on low speed just until blended. Whisk in COOL WHIP. Pour over crust.

REFRIGERATE 4 hours or until firm. Use foil handles to lift cheesecake from pan before cutting to serve.

Kraft Kitchens Tips

Size-Wise

Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions. This cheesecake makes enough for 16 servings.

Variation

Prepare as directed, substituting 3 cups mixed fresh berries for the package of frozen berries and increasing the sugar mixed with the Neufchatel mixture to 1 cup.

How to Soften Cream Cheese

Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

Duck legs with pointed cabbage

For guests


Preparation time: about 80 minutes

4 duck legs, each about 200 g/7 oz
salt
freshly ground pepper
about 100 ml/31⁄2 fl oz (1⁄2 cup) hot vegetable or chicken stock
500 g/18 oz pointed cabbage
1 shallot or onion
20 g/3⁄4 oz (11⁄2 tablespoons) clarified butter or 3 teaspoons cooking oil, e.g. sunflower oil
125 ml/4 fl oz (1⁄2 cup) white wine
1–2 tablespoons chopped parsley

1. Rinse the duck legs under cold running water, pat dry and sprinkle with salt and pepper.

2. Heat a pan without any fat, add the duck legs and brown them all around.  Add a little hot stock, cover and braise over medium heat for about 60 minutes, gradually adding more hot stock as the liquid evaporates while turning the duck legs now and again.

3. Meanwhile, remove the outer leaves of the cabbage, cut into quarters, wash and leave to drain.  Now remove the stalk and cut the cabbage into strips. Peel and chop the shallot or onion.

4. Heat the clarified butter or oil in a pan.  Add the chopped shallot or onion and fry until golden. Add the cabbage, white wine and season with salt and pepper. Cover and braise the cabbage for 8–15 minutes until cooked, stirring occasionally.

5. Take the duck legs out of the pan, cover and let rest for about 10 minutes.

6. Remove some fat from the cooking juices using a spoon, then add the cabbage with the cooking liquid to the braising juices and cook briefly. Season with salt and pepper and stir in the parsley. Put the cabbage on a dish and arrange the duck legs on top.

Accompaniment: Potato dumplings.

Tip: Instead of pointed cabbage you can also use Savoy cabbage.

Maple-Pecan Balls

Categories: Cookies

Yield: 24 Servings

1/2 c Butter or margarine At room temperature
1/2 c Light brown sugar, packed
2 tb Granulated sugar
1/2 ts Baking powder
1 lg Egg
1 ts Maple extract
1 ts Vanilla extract
1 1/2 c All-purpose flour
3/4 c Pecans -- finely chopped
24 Pecan halves
Powdered sugar
Preheat oven to 350 degrees. In a large bowl, combine the butter, sugars, baking powder, egg, maple extract and vanilla extract; beat with an electric mixer until fluffy, scraping the sides of the bowl several times. With the mixer on low speed, gradually add the flour, beating just until blended.  Stir in the pecans.  Shape level measuring tablespoonfuls of dough into 1-1/4-inch balls. Place 1 inch apart on ungreased cookie sheets. Press a pecan half into the top of each ball. Bake for 12 to 15 minutes, or until the cookies look dry and the bottoms are lightly browned. Cool on the cookie sheets on wire racks for 1 to 2 minutes, then remove to racks to cool completely. Store in an airtight container for up to 2 weeks. Just before serving, dust with powdered sugar.


Recipe By:  Woman's Day, Cookies & Sweet Treats

Rabbit in olive sauce

With alcohol


Preparation time: about 75 minutes
1 rabbit, about 1.5 kg/31⁄4 lb, cut into 5 pieces
salt
freshly ground pepper
1–2 branches rosemary
200 g/7 oz carrots
100 g/31⁄2 oz celeriac
2 onions
150 g/5 oz tomatoes
100 g/31⁄2 oz black olives or 50 g/2 oz stoned olives
3 tablespoons olive oil
125 ml/4 fl oz (1⁄2 cup) white wine
250 ml/8 fl oz (1 cup) chicken or vegetable stock
75–150 g/21⁄2–5 oz crème fraîche

1. Rinse the rabbit pieces under cold running water and pat dry. Separate the back from the stomach flaps and remove the skin from the back. Season the rabbit pieces with salt and pepper.

2. Rinse the rosemary under cold running water, pat dry and remove the leaves from the stems. Peel the carrots and cut off the green leaves and tips. Peel the celeriac and remove the bad parts. Wash the carrots and celeriac, leave to drain and cut into pieces. Peel the onions and chop.

3. Wash the tomatoes, drain, make cross-shaped cuts, dip briefly in boiling water and then dip in cold water. Peel the tomatoes, remove the stalks and chop coarsely. Stone the olives and cut into quarters.

4. Heat the oil in a pan or casserole, add the rabbit pieces and brown on all sides, turning them over frequently. Remove the back from the pan. Add the prepared vegetables and rosemary and fry for 2–3 minutes.

5. Add the white wine and stock. Bring to the boil, cover and cook over medium heat for about 25 minutes. Return the back to the pan, cover again and braise for a further 25 minutes.

6. Remove all the rabbvit pieces from the pan, arrange on a dish, cover and keep in a warm place. Purée the sauce and stir in the olives and crème fraîche. Season with salt and pepper and serve with the meat.

Tip: You can make the sauce even creamier by adding 20 g/3⁄4 oz olive paste (from a jar or tube) when you stir in the wine and stock.

This dish is suitable for freezing.

Accompaniment: Ciabatta and roasted vegetables.

Saturday, October 27, 2012

Bacon-Wrapped BBQ-Shrimp Kabobs















The smell of bacon is wafting through the neighborhood, the shrimp are getting plump, the veggies smoky and tender.  And the family?  Just trying to be patient.


time prep: 20 min
total: 20 min
servings total: 5 servings

What You Need

10 slices OSCAR MAYER Fully Cooked Bacon, cut in half
20 uncooked medium shrimp (3/4 lb.), peeled, deveined
2 zucchini, trimmed, each cut into 10 slices
2 yellow peppers, each cut into 10 pieces
1/2 cup BULL'S-EYE Original Barbecue Sauce

Make It

HEAT grill to medium heat.

WRAP 1 bacon piece around each shrimp. Thread 2 each shrimp, zucchini slices and pepper pieces alternately onto 10 skewers.

GRILL 3 to 4 min. on each side or until shrimp turn pink, turning and brushing occasionally with barbecue sauce.

Kraft Kitchens Tips

Variation

Prepare using your favorite cut-up fresh vegetables and flavor of BULL'S-EYE or KRAFT Barbecue Sauce.

Lemon-Blueberry Crumb Bars















To everything there is a season.  For creamy bars with fresh blueberries and lemon zest, we're talking summer.  But we won't tell if you bake them out of season.


time prep: 20 min

total: 1 hr 20 min
servings total: Makes 24 servings

What You Need

1/2 cup butter
1 pkg. (2-layer size) yellow cake mix
2 eggs, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 Tbsp. zest and 3 Tbsp. juice from 1 lemon
2-1/2 cups fresh blueberries

Make It

HEAT oven to 350ºF.

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Microwave butter in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until melted. Add cake mix and 1 egg; beat with mixer until well blended. Press 2/3 of the mixture onto bottom of prepared pan.

BEAT cream cheese and sugar with mixer until well blended. Add remaining egg, zest and juice; mix well. Pour over crust; top with berries. Pinch small pieces of the remaining cake mix mixture between your fingers; press lightly into cream cheese layer.

BAKE 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool completely. Use foil handles to lift dessert from pan before cutting into bars. Keep refrigerated.

Kraft Kitchens Tips

Substitute
Prepare using PHILADELPHIA Neufchatel Cheese.

Note
For best results, refrigerate the cooled dessert before cutting into bars.

How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

Chicken breast with mozzarella

Quick

Preparation time: about 30 minutes

4 chicken breast fillets without skin, about 150 g/5 oz each
salt
freshly ground black pepper
2 large tomatoes
125 g/41⁄2 oz mozzarella cheese
2 tablespoons cooking oil, e.g. sunflower oil
some small basil leaves

1. Preheat the oven grill. Rinse the chicken fillets under cold running water, pat dry and sprinkle with salt and pepper.

2. Wash the tomatoes, remove the stalk ends and cut each tomato into four slices. Drain the mozzarella and cut into 8 slices.

3. Heat the opil in a heat-resistant pan and fry the breast fillets on both sides for about 10 minutes.

4. Arrange two slices of tomatoes on each breast fillet, sprinkle with pepper, then cover each breast fillet with 2 slices of mozzarella and sprinkle with pepper.

5. Put the pan on the shelf under the preheated oven grill and grill the breast fillets for 5–10 minutes until the cheese begins to melt.  (Instead of a heat-resistant pan, the breast fillets can be put in a souffle dish after frying tghem in a frying-pan.)

6. Garnish the grilled fillets with basil leaves before serving.

Accompaniment: Buttered rice or garlic toast and iceberg salad.

Tip: If an oven grill is not available, you can put the pan or soufflé dish in the oven preheated to a temperature of about 220 °C/425 °F (top/bottom heat), 200 °C/400 °F (fan oven) or Gas mark 7 and cook until the cheese begins to melt.

Cured rib of pork, Kassel style

Easy (6 servings)


Preparation time: about 90 minutes

1.5 kg/31⁄4 lb Kasseler pork loin and rib, salted and smoked, with its bones removed by the butcher, and chopped
1 onion
1 tomato
1 bunch soup vegetables
1 small bay leaf
125 ml/4 fl oz (1⁄2 cup) hot water
sauce thickener (optional)
salt
freshly ground pepper

1. Wash the meat under cold running water, pat dry and score the fatty skin on top in a criss-cross pattern. Preheat the oven.

2. Peel the onion. Wash the tomatoes, cut into quarters and remove the stalk.  Prepare the soup vegetable:  peel the celeriac and remove the bad parts, peel the carrots and cut off the green leaves and the tips. Wash the celeriac and carrots and drain. Remove the outer leaves of the leeks, cut off the root ends and dark leaves. Cut in half lengthways, wash thoroughly and leave to drain. Chop all the vegetables finely.

3. Place the meat in a roasting tin rinsed in water, with the fatty skin on top. Add the diced vegetables, bay leaf and bones. Put uncovered in the oven.

Top/bottom heat: about 200 °C/400 °F (preheated),

Fan oven: about 180 °C/350 °F (not preheated), Gas mark 6 (not preheated),

Cooking time: about 50 minutes.

4. When the cooking juices begin to turn brown, add a little hot water. Add more hot water, little by little, as the liquid evaporates and baste the roast with the cooking juices from time to time.

5. Remove the cooked roast and bones from the roasting tin. Cover the meat and leave it to rest for about 10 minutes so that the meat juices are well distributed throughout the roast. Then slice the meat and arrange on a preheated dish.

6. To make the sauce: Loosen cooking deposits stuck to the bottom of the roasting tin with a little water and rub them and the vegetables through a sieve. Pour back into the roasting tin and bring back to the boil. Thicken the sauce with sauce thickener if desired and bring back to the boil briefly. Season the sauce with salt and pepper and serve with the meat.

Accompaniment: Boiled potatoes or potato purée and sauerkraut.

Tip: You may also add 1–2 tablespoons of crème fraîche to the sauce. The meat is also delicious cold with barbecue sauce or chutney and potato salad.

This dish is suitable for freezing.

Maple-Oat Breakfast Buns (Abm)

Categories: Digest, Jan., Fatfree

Yield: 1 Servings

2/3 c Rice milk
1 Egg sub. equivalent for 1 Egg
1 tb Applesauce (sub. for Butter)
2 c Bread flour
1/3 c Oat flour (process rolled Oats in food proc.)
4 ts Sugar
1/2 ts Salt
1 ts Yeast
1/3 c Maple syrup
1/4 c Brown sugar
1/4 ts Cinnamon
1/8 ts Nutmeg
1/2 To 1 cup raisins
2/3 c Rolled oats, toasted in 350
Oven for 10min. or until
Light brown

Add the first 8 ingredients to bread machine according to manufacturer's instructions. Set it for the dough setting (mine calls it the manual cycle). When cycle is complete, remove dough from machine.

Cover and let rise 10 min. In a small saucepan, stir together the syrup, spices and brown sugar. Cook over low heat until sugar is dissolved, remove from heat and stir in raisins and toasted rolled oats. Set aside.

On a lightly floured surface, roll dough into a 12x8 rectangle.  Spread raisin mixture over dough to all edges.  Roll up jelly roll style, pinch seams to seal. Cut into 1 inch slices. Place rolls, cut sides down, on non stick cookie sheet. I gave my sheet a couple of spritzs with cooking spray and I think it helped. When the rolls come out, you need to use a spatula to pry them off the pan, because the brown sugar will have stuck, but they come right up. These had just the right amount of sweetness. Enjoy!


Fatfree Digest [Volume 14 Issue 10] Jan. 10, 1995.

Friday, October 26, 2012

Cool Veggie Pizza Appetizer














Crisp and crunchy veggies in a tangy, creamy spread top a flaky crescent-roll crust in this 5-star "pizza" that's just right for parties or potlucks.


time prep: 20 min
total: 2 hr 33 min
servings total: 32 servings

What You Need

2 cans (8 oz. each) refrigerated crescent dinner rolls
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup MIRACLE WHIP Dressing
1 tsp. dill weed
1/2 tsp. onion salt
1 cup broccoli florets
1 cup chopped green pepper
1 cup chopped seeded tomato
1/2 cup sliced pitted black olives (optional)
1/4 cup chopped onion

Make It

PREHEAT oven to 375°F. Separate dough into 4 rectangles. Press onto bottom and up side of 15x10x1-inch baking pan to form crust.

BAKE 11 to 13 minutes or until golden brown; cool.

MIX cream cheese, dressing, dill and onion salt until well blended. Spread over crust; top with remaining ingredients. Refrigerate. Cut into squares.

Kraft Kitchens Tips

Size-Wise
Can't decide what to eat at a social occasion? Try previewing your choices and decide which you’d like to try instead of taking some of each.

Substitute
Substitute chopped cucumbers, shredded carrot and/or red bell peppers for any of the chopped vegetables.

TRISCUIT Bruschetta Bites


















These creamy delights are better for you, but there's another reason to love them: As one reviewer says, “Friends think you spent much more time on them than you really did.”


time prep: 10 min
total: 10 min
servings total: 20 servings

What You Need

1 small tomato, finely chopped
1/4 cup KRAFT 2% Milk Shredded Mozzarella Cheese
2 green onions, sliced
1 Tbsp. KRAFT Lite Zesty Italian Dressing
40 TRISCUIT Crackers
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened

Make It

COMBINE first 4 ingredients.

SPREAD crackers with Neufchatel.

TOP with tomato mixture.

Kraft Kitchens Tips

Make Ahead
Prepare tomato mixture as directed. Add Neufchatel; mix well. Refrigerate up to 24 hours. Spread onto crackers just before serving.

Substitute
Prepare using TRISCUIT Reduced Fat Crackers.

Maple-Oat Breakfast Buns

2/3 c Rice milk

1 Egg sub. equivalent for 1 Egg
1 tb Applesauce (sub. for Butter)
2 c Bread flour
1/3 c Oat flour (process rolled Oats in food proc.)
4 ts Sugar
1/2 ts Salt
1 ts Yeast
1/3 c Maple syrup
1/4 c Brown sugar
1/4 ts Cinnamon
1/8 ts Nutmeg
1/2 To 1 cup raisins
2/3 c Rolled oats, toasted in 350 Oven for 10min. or until Light brown

Add the first 8 ingredients to bread machine according to manufacturer's instructions. Set it for the dough setting (mine calls it the manual cycle). When cycle is complete, remove dough from machine. Cover and let rise 10 min. In a small saucepan, stir together the syrup, spices and brown sugar. Cook over low heat until sugar is dissolved, remove from heat and stir in raisins and toasted rolled oats. Set aside.

On a lightly floured surface, roll dough into a 12x8 rectangle.  Spread raisin mixture over dough to all edges.  Roll up jelly style, pinch seams to seal.  Cut into 1-inch slices. Place rolls, cut sides down, on non stick cookie sheet. I gave my sheet a couple of spritzs with cooking spray and I think it helped. When the rolls come out, you need to use a spatula to pry them off the pan, because the brown sugar will have stuck, but they come right up. These had just the right amount of sweetness. Enjoy!

Pheasant with sauerkraut and wine

A little more expensive

Preparation time: about 13⁄4 hours

1 onion
1 can sauerkraut, drained weight 770 g/13⁄4 lb
1 small bay leaf
a few peppercorns
a few juniper berries
salt
250 ml/8 fl oz (1 cup) white wine
1 oven-ready pheasant of about 1 kg/21⁄4 lb
6 slices streaky bacon
200 g/7 oz black grapes
200 g/7 oz white grapes
some sugar
chervil or parsley
tomato segments

1. Preheat the oven, top and bottom. Peel and chop the onion, then mix it well with the sauerkraut, bay leaf, peppercorns and juniper berries. Season with salt, put in an ovenproof dish or casserole and pour the wine over it.

2. Rinse the pheasant inside and out under cold running water, wipe dry, cut into quarters and rub with salt inside and out.  Position it on the sauerkraut so that as mush as possible is covered by the pheasant.. Arrange the bacon slices over the pheasant. Cover the soufflé dish or roasting pan and put in the oven.

Top/bottom heat: about 200 °C/400 °F (preheated),

Fan oven: about 180 °C/350 °F (not preheated), Gas mark 6 (not preheated),

Cooking time: about 25 minutes.

3. At this point, remove the lid and cook for a further 30 minutes at the same oven temperature.

4. Meanwhile, wash the grapes, drain, cut in half and remove the pips.

5. Remove the cooked pheasant pieces from the ovenproof dish or casserole, cover and let rest for 10 minutes.

6. Add the grapes to the sauerkraut, mix well and season with sugar. Cover the ovenproof dish or casserole with a lid and return to the oven. Cook for about another 10 minutes at the same oven temperature.

7. Arrange the pheasant pieces on the sauerkraut on a preheated dish and garnish with chervil or parsley and tomato segments.

Accompaniment: Potato purée

Tip: Instead of pheasant you can also use partridge.

Thick vegetable soup

Vegetarian

Preparation time: about 70 minutes

375 g/13 oz carrots
375 g/13 oz floury boiling potatoes
375 g/13 oz green beans
250 g/9 oz cauliflower
250 g/9 oz tomatoes
2 onions
3 basil sprigs
50 g/2 oz (4 tablespoons) butter or margarine or 40–50 ml (3–4 tablespoons) cooking oil, e.g. sunflower or olive oil
salt
freshly ground pepper
500 ml/17 fl oz (21⁄4 cups) vegetable stock
2 tablespoons chopped parsley

1. Peel the carrots, cut off the green leaves and tips. Wash the carrots and leave to drain. Wash the potatoes, peel and rinse. Cut both the carrots and the potatoes into cubes. Top and tail the beans and remove strings if necessary. Wash the beans and cut or break them into pieces.

2. Remove the leaves of the cauliflower and cut out any bad parts. Cut off the woody base and separate the florets. Wash the tomatoes and leave to drain. Make a cross-shaped cut in each tomato, dip briefly in boiling water, then dip in cold water. Peel the tomatoes, remove the stalks and cut into quarters.

3. Peel the onions and dice. Rinse the basil, pat dry, remove the leaves from the sprigs, chop finely and put aside. Then finely chop the stems.

4. Melt the butter, margarine or oil in a pan. Add the diced potatoes and onions together with the beans and brown lightly for about 5 minutes while stirring. Season with salt and pepper. Add  the chopped basil stems and vegetable stock.  Bring to the boil, cover and cook for about 5 minutes over medium heat.

5. Now add the diced carrots and cauliflower florets, cover and cook for a further 15 minutes.

6. Add the quartered tomatoes and heat them through for about 2 minutes. Season the soup with salt and pepper. Sprinkle with parsley and basil before serving.

Tip: You can also season the soup with paprika powder or curry.

This vegetable soup is suitable for freezing.

For a less thick soup, increase the amount of stock to 1–1.25 litres/13⁄4–21⁄4 pints (41⁄2–51⁄2 cups).

Instead of fresh vegetables 1 kg/21⁄4 lb of deep-frozen vegetables may be used.

The soup can also be seasoned with vegetarian paste (from a health food shop).

Variation: For thick vegetable soup with meatballs, meatballs may be added to the soup.

Thursday, October 25, 2012

BOCA Roasted Vegetable Chili















Awesome!  The only thing I did different was make it with lean ground beef instead of the meatless ground burgers.


time prep: 30 min
total: 45 min
servings total: 6 servings, 1 cup each

What You Need

1 yellow pepper, chopped
1 yellow squash, chopped
2-1/2 cups cubed peeled eggplant
1/4 cup chopped red onions
2 cloves garlic, minced
2 Tbsp. oil
1 can (15 oz.) tomato sauce
1 can (15 oz.) chili beans
1 pkg. (12 oz.) frozen BOCA Ground Crumbles

Make It

HEAT oven to 450°F.

COMBINE vegetables, garlic and oil in 13x9-inch pan.

BAKE 15 min. or until vegetables are golden brown, stirring occasionally. Transfer to large saucepan. Stir in remaining ingredients; cover.

COOK on medium-high heat 10 min. or until crumbles are cooked through (160ºF), stirring occasionally.

Kraft Kitchens Tips

Special Extra

For added color, prepare using a combination of green, yellow and/or red bell peppers.

Special Extra

Sprinkle 1 Tbsp. KRAFT 2% Milk Shredded Cheddar Cheese and/or chopped green onions over each serving of chili.

Make it Easy

Place chopped vegetables in large resealable plastic bag along with the garlic and oil. Seal bag and shake gently to evenly coat vegetables with oil before placing in baking pan to roast.

Chicken Tortilla-Lime Soup

















LOVED this recipe!! The whole family did too!! I precooked the chicken in the crock-pot and shredded it, then added the rest of the ingredients in, except the cilantro and ...read more posted by Alyshiamomof4 on 8/8/2011


time prep: 5 min
total: 20 min
servings total: 8 servings, 1 cup each

What You Need

5 flour tortillas (6 inch), cut into thin strips
3/4 cup KRAFT Zesty Italian Dressing, divided
2 cans (14 oz. each) chicken broth
1 can (10 oz.) diced tomatoes and green chilies, undrained
1 bay leaf
1/4 tsp. ground red pepper
1 lb. boneless skinless chicken breasts, cut into 1/4-inch-wide strips
1/4 cup cilantro, chopped
Juice from 2 medium limes
1 cup KRAFT Shredded Cheddar Cheese

Make It

PREHEAT oven to 350°F. Toss tortilla strips with 1 Tbsp. of the dressing. Spread onto nonstick baking sheet. Bake 12 to 15 min. or until crisp and golden brown. Cool completely.

COMBINE remaining dressing, broth, tomatoes with liquid, bay leaf and pepper in large saucepan. Stir in 1-1/2 cups water. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 5 min. Add chicken; simmer an additional 5 to 8 min. or until chicken is cooked through. Remove and discard bay leaf. Stir in cilantro and lime juice.

LADLE into soup bowls just before serving; sprinkle evenly with tortilla strips and cheese. Garnish with dollops of BREAKSTONE'S or KNUDSEN Sour Cream or additional chopped cilantro, if desired.

Kraft Kitchens Tips

Make it Easy

When buying the chicken for this recipe, ask the butcher to cut it into thin strips for you. Or, check out the meat section for pre-packaged chicken tenderloin strips.

Make Ahead

Prepare and bake tortilla strips ahead of time. Cool completely, then store in a tightly covered container at room temperature for up to 2 days.

Chicken stock

Classic (6 servings)


Preparation time: about 2 hours

2 litres/31⁄2 pints (9 cups) water
1 bunch soup vegetables
1 onion
1 prepared boiling chicken, 1–1.5 kg/21⁄4–31⁄4 lb, with giblets
salt
200 g/7 oz cooked asparagus pieces (canned or bottled)
125 g/41⁄2 oz (3⁄4 cup) cooked long grain rice
2 tablespoons chopped parsley

1. Bring the water to the boil in a large saucepan.

2. Meanwhile prepare the soup vegetables. Peel the celeriac and cut out any bad parts. Peel the carrots and cut off the green leaves and tips. Wash the celeriac and carrots and let them drain.  Remove the outer leaves of the leeks, cut off the root end and dark green leaves. Cut in half lengthways, wash thoroughly and leave to drain. Cut the prepared ingredients into small pieces. Peel the onion.

3. Wash the chicken and giblets if available under cold running water. Put them in the cooking water. Add 1 teaspoon of salt, bring everything to the boil and skim.

4. Add the soup vegetables and onion to the pan. Simmer uncovered over low heat for about 11⁄2 hours.

5. Then pour the stock through a sieve, skim off any fat and season the stock with salt to taste.

6. Take the meat off the bones, remove the skin and cut the meat into small pieces. Add the meat, asparagus pieces and rice to the stock and heat them through.

7. Sprinkle the soup with parsley and serve.

Tip: You can also serve the chicken soup with cooked egg garnish, semolina dumplings, or meatballs as garnishes.  If you prepare the chicken soup up to and including point 5 on the day before it is to be eaten and leave it to cool, the fat will have solidified by the next day and you can simply remove it with a spoon.

Chicken soup without garnishes can be frozen.

Instead of canned or bottled asparagus you can also use cooked frozen asparagus.

125 g/41⁄2 oz (3⁄4 cup) cooked rice corresponds to about 50 g/2 oz (1⁄4 cup) of uncooked rice.

Maple-Nutmeg Pumpkin Rolls

Yield: 1 Servings

1/4 c Warm water
2 1/2 ts Dry yeast (or one packet)
4 1/4 c (approx) all-purpose flour
2 tb Plus
1/4 c Sugar
1/2 c Milk
2 tb Butter
3/4 c Canned solid pack pumpkin
1/4 c Pure maple syrup
2 lg Eggs
1 ts Salt
3/4 ts Ground nutmeg

Source: Bon Appetit, Dec. 1995, p. 38

makes 18 rolls

To make sponge: dissolve yeast in water in large heavy-duty mixer bowl. Add 1/4 C flour and 1 Tbs sugar and mix in.  Cover with plastic and let rise in warm place 45 min, until very foamy.

When sponge is ready: bring milk and butter just to a simmer in pan on stove--remove from heat and stir to melt butter. Cool 10 mins. Whisk in pumpkin, syrup, eggs, salt, nutmeg, and remaining 1/4 C plus 1 Tbs sugar.

Whisk pumpkin mixture into sponge.

Using mixer with dough hook, mix in enough remaining flour, 1 C at a time, to form dough. Mix until smooth and elastic, adding more flour if sticky, about 5 mins.

Cover bowl with plastic and a clean kitchen towel; let dough rise in warm draft-free area until doubled in volume, about 1 hour 30 mins.

Grease 2 heavy baking sheets. Punch down dough. Transfer to floured surface and Knead until smooth.

Divide dough into 18 equal pieces.  Shape each piece into your favorite roll shape (mine is bowknot!) and arrange on prepared sheets. Cover and let rise until doubled, about 45 mins.

Preheat oven to 425 deg F. Bake rolls until golden brown, about 15 mins. Transfer to racks and cool slightly.


Notes:

Be careful when baking--because of the syrup and sugar they will burn easily if left too long in the oven.

These are a really pretty golden-orange color inside!