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Recipes
Slow Cooker Beef Stew with Shiitake Mushrooms
By kscribner
Prep Time: 20 min Total Time: 9 hours 20 min Makes: 8 servings
- 12 new potatoes, cut into fourths (1 1/2 pounds)
- 1 medium onion, chopped (1/2 cup)
- 1 bag (8 ounces) baby-cut carrot
- 1 package (3.4 ounces) fresh shiitake mushrooms, sliced
- 2 cups Progresso® diced tomatoes (from 28-oz can), undrained
- 1 can (10 1/2 ounces) condensed beef broth
- 1/2 cup Gold Medal® all-purpose flour
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon dried marjoram leaves
- 1/4 teaspoon pepper
- 1 pound beef stew meat, cut into 1/2-inch pieces
Garlic-Roasted Asparagus
By kscribner
Cook Time : 25 Min Yield: 2 pounds, 8 to 10 servings
- 2 pounds asparagus, tough ends trimmed, rinsed and patted dry
- Salt
- Freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons minced garlic
- 2 teaspoons fresh lemon juice
- 1/4 cup pine nuts
- 3 hard-boiled eggs, sliced
- 1/4 pound prosciutto, thinly sliced
Pizza Roll-Ups with Dipping Sauce
By kscribner
Prep Time: 10 min Total Time: 30 min Makes: Makes 6 servings
- 2 Tbsp. butter, melted
- 1/4 tsp. Italian seasoning
- 1/4 tsp. garlic powder
- 1 can (13.8 oz.) refrigerated pizza crust
- 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese
- 2 Tbsp. chopped onions
- 1 pkg. (9 oz.) OSCAR MAYER Deli Fresh Shaved Oven Roasted Turkey Breast
- 1-1/2 cups marinara sauce
Beef Barley Stew
By kscribner
8 Servings Prep: 15 min Cook: 1-1/2 hours
- 1-1/2 pounds beef stew meat, cut into 1/2-inch cubes
- 1 medium onion, chopped
- 1 tablespoon canola oil
- 3 cans (14-1/2 ounces each) beef broth
- 1 cup medium pearl barley
- 1 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon dried rosemary, crushed
- 1/4 teaspoon pepper
- 4 medium carrots, sliced
- 2 tablespoons chopped fresh parsley
Rolled Chicken Dijon
By kscribner
Prep Time: 15 min Total Time: 45 min Makes: 6 servings
- 1/4 cup GREY POUPON Country Dijon Mustard
- 1/4 cup finely chopped green onions
- 2 Tbsp. margarine or butter, melted
- 1 tsp. dried tarragon leaves
- 6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to
- 1/4 -inch thickness
Stuffed Portabella Mushrooms
By kscribner
Place mushroom stems in food processor along with onion and garlic
- 1 package of Knorr Pesto Sauce
- 2 Tbsp olive oil
- 4-5 cloves of garlic
- 1/2 onion
- 1/4 cup water
- Parmesan cheese