HeatherS' profile page
Recipes
Perfect Guacamole
By HeatherS
Notes Use Hass avocados -- the brown wrinkly kind -- for guacamole
Citrus Pork Stir-Fry
By HeatherS
HEAT barbecue to medium-high heat
- 1 lb. (450 g) pork loin, thinly sliced
- 2 cups Broccoli florets
- 4 Carrots (288 g), sliced
- 1/2 cup coarsely chopped oranges
- 1/4 cup Kraft Signature Sweet Onion Vinaigrette Dressing
- 2 tsp. Soy sauce
- 1/4 cup Cashews, toasted
CRANBERRY CREAM PROFITEROLES
By HeatherS
Profiteroles, or cream puffs, are light, egg-rich French pastries that puff up beautifully in the oven
- Cranberry Cream:
- 1/2 cup butter
- pinch salt
- 1 1/4 cup all-purpose flour
- 4 eggs
- 1 egg yolk
- 85 g good-quality white chocolate (about 3 oz), melted
- 3/4 cups fresh or frozen cranberries
- 3 tablespoons granulated sugar
- 1 pkg unflavoured gelatin
- 2 tablespoons boiling water
- quarter pkg cream cheese softened
- 1 1/4 cup icing sugar
- 2 cups whipping cream 35%
Sausage Stew
By HeatherS
Serve over rice or noodle
- 1 lb. farmer's sausage, cut into bite size pieces
- 2 onions, coarsely chopped
- 2 garlic cloves, minced
- 1 green pepper, coarsely chopped
- 1 can stewed tomatoes (28 oz / 796 ml)
- 1/4 cup fresh parsley, chopped
- 1 tsp dried basil
- 1/4 tsp dried oregano
- 1/4 tsp pepper
Beef Noodle Casserole
By HeatherS
In a large skillet, cook the beef (or turkey), onion and green pepper over medium heat until the meat is no longer ...
- 2 pounds ground beef (or turkey)
- 1 large onion, chopped
- 1 medium green pepper, chopped
- 1 can (14-3/4 ounces) cream-style corn
- 1 can (10-3/4 ounces) condensed tomato soup, undiluted
- 1 can (8 ounces) tomato sauce
- 1 jar (2 ounces) sliced pimientos, drained
- 2 tablespoons chopped jalapeno pepper
- 1-1/2 teaspoons salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground mustard
- 1/4 teaspoon pepper
- 1 package (8 ounces) medium egg noodles, cooked and drained
- 1 jar (4-1/2 ounces) sliced mushrooms, drained
- 1-1/2 cups (6 ounces) shredded cheddar cheese
Mini Crescent Chicken Pot Pies
By HeatherS
Heat oven to 400°F. In 2-quart saucepan, mix peas and carrots, chicken, potatoes, milk, 1/2 teaspoon thyme and the...
- 1 1/2 cups frozen peas and carrots
- 1 cup cubed (1/2 inch) cooked chicken or turkey
- 1 cup refrigerated cooked diced potatoes with onions (from 20-oz bag)
- 1/4 cup milk
- 1/2 teaspoon dried thyme leaves
- 1 can (10 3/4 oz) condensed cream of chicken soup
- 1 can (4 oz) Pillsbury® refrigerated crescent dinner rolls
- 1 egg
- 1 tablespoon water
- 1/8 teaspoon dried thyme leaves
Scalloped Parsnips With Cheese-Crumb Topping
By HeatherS
Steam parsnip, onion and celery in steamer basket over gently boiling water in covered saucepan for 15 minutes or j...
- 2 pounds parsnips, pared and sliced
- 1 medium-size onion, quartered and sliced
- 1 stalk celery, sliced
- 1/2 cup half-and-half
- 1/2 cup chicken broth
- 1/4 teaspoon leaf thyme, crumbled
- 1 tablespoon all-purpose flour
- 1/2 cup lowfat milk
- 1/2 cup fresh bread crumbs
- 3 tablespoons grated Parmesan cheese
- 1 tablespoon melted unsalted butter
- 1/2 teaspoon sweet Hungarian paprika
Lemon Red Potatoes
By HeatherS
Cut a strip of peel from around the middle of each potato
- 1 1/2 pounds medium red potatoes
- 1/4 cup water
- 1/4 cup butter, melted
- 1 tablespoon lemon juice
- 3 tablespoons snipped fresh parsley
- 1 tablespoon snipped fresh chives
- Salt and pepper to taste
Cheeseburger Spaghetti Pie
By HeatherS
Heat oven to 350°F. Spray 9 1/2-inch deep-dish or 10-inch glass pie pan with nonstick cooking spray
- Crust
- 6 oz. uncooked vermicelli or spaghetti
- 1 egg
- 1 tablespoon prepared mustard
- Filling
- 1 lb. lean (at least 80%) ground beef
- 1/2 cup chopped onion (1 medium)
- 1/2 teaspoon seasoned salt
- 1/2 cup cooked real bacon pieces
- 1 (15-oz.) can Italian-style tomato sauce
- 4 oz. (1 cup) finely shredded Cheddar cheese
- 9 dill pickle hamburger slices
Foil-Pack Oriental Chicken Dinner
By HeatherS
HEAT oven to 400°F. MIX rice and water in small bowl; mix barbecue sauce, peanut butter and soy sauce in anothe...
- 1-1/2 cups Instant white rice, uncooked
- 1-1/2 cups warm water
- 1/4 cup Kraft Chicken & Rib BarBQ Sauce
- 2 Tbsp. Kraft Peanut Butter
- 1 tsp. Soy sauce
- 4 small Boneless skinless chicken breasts (1 lb./450 g), about 1/2 inch thick
- 3 cups Frozen oriental mixed vegetables (snow peas, carrots, baby corn, broccoli, mushrooms, green beans and red peppers)