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Recipes
BBQ Roasted Chicken with Parmesan Potatoes
By kscribner
prep time 10 min total time 55 min makes 4 servings
- 1 lb. small red potatoes (about 8), quartered
- 1/4 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
- 1-1/2 tsp. chili powder, divided
- 4 small boneless skinless chicken breast halves (1 lb.)
- 1/4 cup KRAFT Original Barbecue Sauce
- 2 Tbsp. KRAFT Grated Parmesan Cheese
Chicken Breast Stuffed with Cheese, Tomato and Basil
By kscribner
Serves 4 Prep time: 25 minutes Total time: 1 hour
- 4 bone-in chicken breast halves (14 ounces each)
- 1/2 cup packed fresh basil leaves
- 1/3 cup drained oil-packed sun-dried tomato halves, about 8
- 2 garlic cloves, peeled
- 1 teaspoon finely grated orange zest
- Coarse salt and ground pepper
- 2 ounces Fontina or mozzarella cheese, cut into four pieces
- 2 teaspoons olive oil
Fried Cheese Sticks
By kscribner
Place cheese in freezer for one half hour
- 1 block of any hard cheese
- 1/2 cup cornmeal
- 1/2 cup all purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon tabasco
- 1 medium egg
- 1/2 cup finely grated cheese
- Buttermilk
White Silk Raspberry Tart
By kscribner
Prep Time: 30 min Total Time: 4 hours 30 min Makes: 12 servings
- 20 creme-filled chocolate sandwich cookies, crushed (2 cups)
- 1/4 cup butter or margarine, melted
- 1 package (6 oz) white chocolate baking bars, chopped
- 2 cups whipping cream
- 1 teaspoon vanilla
- 1 package (8 oz) cream cheese, softened
- 1 package (10 oz) frozen raspberries in syrup, thawed
- 2 teaspoons cornstarch
- 1 cup fresh raspberries
Bruschetta 'n Cheese-Stuffed Chicken Breasts
By kscribner
Prep Time: 15 min Total Time: 1 hr Makes: 8 servings
- 1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
- 1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
- 1/4 cup chopped fresh basil 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
- 8 small boneless skinless chicken breast halves (2 lb.)
- 1/3 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing
Tuna Puttanesca
By kscribner
Cook Time:8 min Yield: 4 servings
- Salt
- 1 pound penne pasta
- 3 tablespoons extra-virgin olive oil
- 2 cans (about 5.5 to 6 ounces each) Italian tuna in oil or water, drained well
- 6 large cloves garlic, finely chopped
- 1/2 to 1 teaspoon crushed red pepper flakes
- A generous handful black olives (Gaeta, kalamata or oil-cured), pitted and chopped
- 3 tablespoons capers, drained
- 1/3 cup white vermouth or 1/2 cup dry white wine - eyeball it
- 1 (28-ounce) can whole or diced tomatoes (recommended: San Marzano)
- A generous handful fresh flat-leaf parsley, chopped
- 2 teaspoons lemon zest
- Fresh ground black pepper
- Crusty bread
Soup-er Creamy Veggie Soup
By kscribner
Makes 4 servings, 5 ounces of milk per serving
- 2 1/2 cups fat free or low fat milk
- 2 teaspoons butter
- 1 small onion, chopped
- 1 can (14 1/2 ounces) fat free chicken broth
- 1 large potato, peeled and cut into 1/2 -inch cubes (1 1/2 cups)
- 1 1/2 cups thinly sliced carrots
- 2 cups small broccoli florets or cut fresh green beans
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1/4 cup all-purpose flour
Cranberry Pork Chops
By kscribner
Prep: 15 min Cook: 15 min
- •3/4 tsp. unsalted butter
- •3/4 tsp. oil
- •4 boneless pork loin chops, 1/2 inch thick
- •2/3 cup onion, chopped
- •3-1/2 Tbs. carrots, peeled and chopped
- •2/3 cup plus 3 Tbs. chicken stock
- •1 Tbs. plus 1 tsp. sugar
- •1 Tbs. plus 1 tsp. red wine vinegar
- •1/3 cup cranberries
Turkey Burgers
By kscribner
Serves 4 Prep time: 20 minutes Total time: 30 minutes
- For juicy burgers, use ground turkey that's at least seven percent fat. Sour cream, mango chutney, and mustard will give them additional flavor and moisture.
- 6 slices whole-wheat sandwich bread
- 1 pound lean ground turkey (7% fat)
- 1/2 cup reduced-fat sour cream
- 4 tablespoons prepared mango chutney, preferably Major Grey's, finely chopped
- 2 tablespoons Dijon mustard
- 1 tablespoon chili powder
- Coarse salt
- 1 cup mesclun lettuce mix
- 1 medium tomato, sliced
Slow Cooker Savory Brisket Stew
By kscribner
Prep Time: 25 Min Total Time: 8 Hr 40 Min Makes: 14 servings (1 1/4 cups stew and 1 cup noodles each)
- 1 fresh beef brisket (3 lb; not corned beef), cut into 3 pieces lengthwise
- 1 medium butternut squash (3 lb), peeled, cut into 3/4- to 1-inch cubes (about 8 cups)
- 1 medium onion, cut into 1/2-inch wedges (1 cup)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 can (28 oz) Progresso® crushed tomatoes, undrained
- 2 cups Progresso® beef flavored broth (from 32-oz carton)
- 1 cup dry red wine or Progresso® beef flavored broth
- 14 cups uncooked wide egg noodles (28 oz)
- 1/4 cup quick-cooking tapioca