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Recipes
Spinach and Bacon Pasta Toss
By kscribner
Prep Time: 15 min Total Time: 25 min Makes: 8 servings, 1-1/2 cups each
- 1 pkg. (16 oz.) wide egg noodles
- 3/4 cup KRAFT Light Zesty Italian Dressing
- 1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
- 2 cups cherry tomatoes (about 1 pt.), halved
- 1 pkg. (6 oz.) fresh baby spinach leaves (4 cups)
- 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
- 8 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled
Jalapeno Poppers
By kscribner
Jalapeno peppers are stuffed with a cream cheese mixture then battered and deep fried to make delicious little appe...
- •12 jalapeno peppers, sliced in half lengthwise, seeds removed
- •8 ounces cream cheese, room temperature
- •2 eggs, beaten
- •2 tablespoons water
- •dash salt
- •1 cup plain dry breadcrumbs
- •oil for deep frying
Cool and Creamy Macaroni Salad
By kscribner
Don’t drain the macaroni too well before adding the other ingredients--a little extra moisture will keep the sala...
- 1 pound elbow macaroni
- 1/2 small red onion , minced
- 1 rib celery , minced
- 1/4 cup minced fresh parsley leaves
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1/8 teaspoon garlic powder
- Pinch cayenne pepper
- 1 1/2 cups mayonnaise
- Ground black pepper
Orange-Glazed Pork Chops
By kscribner
Prep Time: 10 min Total Time: 50 min Makes: 4 servings
- 2 cups STOVE TOP Stuffing Mix for Chicken in the Canister
- 1 can (11 oz.) mandarin orange segments, drained, chopped
- 1 cup hot water
- 4 boneless pork chops (1 lb.), 1/2 inch thick
- 1/4 cup orange marmalade
- 1 Tbsp. GREY POUPON Savory Honey Mustard
Twice-Baked Potatoes
By kscribner
Serves 4 Prep time: 10 minutes Total time: 2 hours
- 2 large russet potatoes, scrubbed
- 3 to 4 tablespoons milk
- 2 tablespoons unsalted butter, room temperature
- 2 tablespoons sour cream
- 1/2 cup grated sharp cheddar cheese
- Coarse salt and freshly ground pepper
- 1 tablespoon chopped fresh chives, plus more for garnish
Lisa's Country Potato & Dill Salad
By kscribner
Prep Time 20 min Serves 4
- 1/2 cup KRAFT Mayo Real Mayonnaise
- 1/4 cup chopped fresh dill
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 4 cups cooked cubed new potatoes
- 1/2 cup chopped scallions (green onions)
Pan Crisped Chicken Scaloppine With Balsamic Vinegar
By kscribner
Pound chicken to 1/4 inch thick between pieces of plastic wrap, then dredge in bread crumbs
- 4 plump boneless, skinless chicken breast halves
- 3 tablespoons Italian seasoned breadcrumbs
- 2 teaspoons olive oil, divided (we used 4)
- 1 / 2 pound mushrooms, sliced
- 1 medium-large tomato, chopped
- 3 tablespoons balsamic vinegar
OVEN ROASTED RED POTATOES
By kscribner
Preheat oven to 425°F. Place potatoes in a casserole dish and drizzle with olive oil
- 2 lbs. red potatoes, washed and cut into 1 inch cubes
- 1 tablespoon basil
- 1 tablespoon thyme
- 1/2 cup olive oil
- 1 cup Parmesan cheese
- 2 teaspoons seasoned salt
- pepper to taste
Chocolate Fondue #2
By kscribner
Cook Time: 2 min Yield: 1 1/2 cups
- 2 tablespoons sugar
- 1 cup heavy cream
- 8 ounces chopped bittersweet chocolate
- 1 tablespoon butter
- 1 tablespoon cabernet sauvignon
- Pound cake cubes, for dipping
- Strawberries, cleaned, for dipping
- Biscotti bits, for dipping
Breaded Chicken Cutlets with Olive Relish
By kscribner
Serves 4 Prep time: 25 minutes Total time: 25 minutes
- --Chicken Cutlets
- 1/4 cup ketchup
- 1/4 cup mayonnaise
- 1/4 cup all-purpose flour
- Coarse salt and pepper
- 1 large egg
- 1/2 cup plain dried breadcrumbs
- 8 (1 1/2 pounds) chicken cutlets
- 4 tablespoons olive oil
- --Olive Relish
- 2 tablespoon freshly squeezed lemon juice
- 6 green olives, pitted and quartered
- 1 tablespoon Olive oil
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped capers
- --Sautéed Zucchini, Peppers and Tomatoes
- 1 pound (about 2 medium) zucchini
- 2 yellow bell peppers
- 1 pint grape tomatoes
- 2 cloves garlic
- Coarse salt and ground pepper
- Olive oil