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Recipes
Sweet and Spicy Pickled Onions
By kscribner
The pickled onions can be refrigerated in an airtight container for up to 1 week
- 1 medium red onion , sliced thin (about 1 1/2 cups)
- 1 cup red wine vinegar
- 1/3 cup sugar
- 2 jalapeño chiles , stemmed, seeded, and cut into thin rings
- 1/4 teaspoon table salt
Honey Garlic Chicken Wings
By kscribner
Combine all ingredients in sauce pan
- 1/2 cup liquid honey
- 1/4 cup lemon juice
- 1/4 cup water
- 3 tbsp ketchup
- 1 1/2 tsp garlic powder
- 1/2 tsp garlic salt
- 1 tsp ground ginger
Chicken in Creamy Pan Sauce
By kscribner
prep time 10 min total time 30 min makes 4 servings
- 4 small boneless skinless chicken breast halves (1 lb.)
- 2 Tbsp. flour
- 1 Tbsp. oil
- 3/4 cup fat-free reduced-sodium chicken broth
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
- 1 Tbsp. chopped fresh parsley
Florentines (Italy)
By kscribner
Cook Time: 20 min Level: Intermediate Yield: 5 dozen 3-inch Florentines, or 2 1/2 dozen 6-inch Florentine
- Chocolate Topping, optional:
- 1 3/4 cups sliced, blanched almonds (about 5 ounces)
- 3 tablespoons all-purpose flour
- Finely grated zest of 1 orange (about 2 tablespoons)
- 1/4 teaspoon fine salt
- 3/4 cup sugar
- 2 tablespoons heavy cream
- 2 tablespoons light corn syrup
- 5 tablespoons unsalted butter
- 1/2 teaspoon pure vanilla extract
- 2 to 4 ounces semisweet chocolate, chopped
Southwestern Barley Salad
By kscribner
total time 30 min prep 30 min servings 6 servings, 1 cup each
- 3/4 cup barley, uncooked
- 2 ears corn on the cob, husks and silk removed
- 1 small green pepper, chopped
- 1/2 cup chopped red onions
- 1/2 cup KRAFT Tuscan House Italian Dressing and Marinade
- 1/4 cup chopped cilantro
- 2 Tbsp. lime juice
Spiced Cranberry Dip
By kscribner
Prep Time: 10 min Total Time: 10 min Makes: 1-3/4 cups or 14 servings, 2 Tbsp
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/2 cup canned whole berry cranberry sauce
- 1/4 cup orange marmalade
- 1/8 tsp. ground red pepper (cayenne)
- 1/4 cup PLANTERS Slivered Almonds, toasted
Basic Pizza Dough
By kscribner
Serves 4 Prep Time: 10 minutes Total Time: 35 Minutes
- 5 cups all-purpose flour, plus more for dusting
- 1/2 cup cornmeal
- 2 envelopes (1/4 ounce each) rapid-rise yeast
- 4 teaspoons coarse salt
- 1/4 cup olive oil, plus more for brushing
Grilled Pork Cutlets with Homemade BBQ Sauce
By kscribner
Cook Time:20 min Yield: 6 servings
- BBQ Sauce:
- 1 cup apple cider vinegar
- 1 cup ketchup
- 3 tablespoons packed dark brown sugar
- 1 tablespoon yellow mustard
- 1 tablespoon cane syrup or molasses (recommended: Steen's)
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- Pork:
- 2 pork tenderloins
- Salt and freshly ground pepper
Ham & Cheese Coleslaw
By kscribner
Prep Time: 15 min Total Time: 3 hr 15 min Makes: 12 servings
- 2/3 cup olive oil
- 1/4 cup white wine vinegar
- 2 Tbsp. GREY POUPON Dijon Mustard
- 1 tsp. dill weed
- 1 tsp. dried thyme leaves
- 1/2 tsp. pepper
- 1 bag (16 oz.) coleslaw blend
- 12 oz. baked or honey-baked ham, cut into thin strips
- 3 cups KRAFT Shredded Swiss Cheese
- 3 CLAUSSEN Kosher Dill Pickle Wholes, coarsely chopped
- 1/4 cup finely chopped onions
- 1/4 cup chopped fresh parsley
Pork Medallions with Cranberry Stuffing
By kscribner
prep time 5 min total time 20 min makes 6 servings
- 2 pork tenderloins (1-1/2 lb.)
- 1/4 cup KRAFT Sun-Dried Tomato Dressing
- 1 Tbsp. GREY POUPON Dijon Mustard
- 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
- 1/3 cup dried cranberries