HeatherS' profile page
Recipes
Chicken Gratin with Onion Sauce and Gruyere
By HeatherS
Whenever possible, choose fresh chicken over frozen—it's moister and more flavorful
- Kosher salt
- One 3 1/2- to 4-pound chicken, cut into 8 serving pieces
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 2 yellow onions, finely chopped
- 3/4 cup finely chopped shallots
- 1 1/4 cups dry white wine such as Bourgogne blanc
- 1/2 cup creme fraiche
- 4 tablespoons Dijon mustard
- 5 ounces Gruyere cheese, coarsely grated
Beef with Chinese-style Marinade with Toasted Sesame Seeds
By HeatherS
Toasted sesame seeds bring their distinctive smoky aroma to this Oriental marinade
- FOR THE MARINADE:
- 450 g/1 lb rump steak
- 30 ml/2 tbsp sesame seeds
- 15 ml/1 tbsp sesame oil
- 30 ml/2 tbsp vegetable oil
- 100 g/4 oz small mushrooms, quartered
- 1 large green pepper, seeded and diced
- 4 spring onions, chopped diagonally
- 10 ml/2 tsp cornflour
- 30 ml/2 tbsp rice wine or sherry
- 15 ml/1 tbsp lemon juice
- 15 ml/1 tbsp soy sauce
- few drops Tabasco sauce
- 2.5 cm/1 in piece root ginger, peeled and grated
- 1 garlic clove, crushed
Pasta with Chicken and Squash
By HeatherS
Cook pasta according to package directions
- 1 package (16 ounces) spiral pasta
- 2 cups whipping cream
- 1 tablespoon butter or margarine
- 2 cups (8 ounces) shredded Mexican cheese blend or Cheddar cheese
- 1 small onion, chopped
- 1 garlic clove, minced
- 5 tablespoons olive or vegetable oil, divided
- 2 medium zucchini, julienned
- 2 medium yellow summer squash, julienned
- 1-1/4 teaspoons salt, divided
- 1/8 teaspoon pepper
- 1 pound boneless skinless chicken breasts, julienned
- 1/4 teaspoon each dried basil, marjoram and savory 1/4 teaspoon dried rosemary, crushed
- 1/8 teaspoon rubbed sage
Herb Vinaigrette
By HeatherS
Combine all ingredients in container with tight-fitting lid
- 3/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 teaspoon chopped fresh basil
- 1 teaspoon minced red onion
- 1/2 teaspoon chopped fresh oregano
- 1/2 teaspoon minced garlic
Chicken & Fresh-Tomato Parmesan
By HeatherS
5 points per serving
- 4 (5-ounce) skinless boneless chicken breasts
- 1 teaspoon dried oregano
- !/2 teaspoon salt
- Vt teaspoon black pepper
- 1 large red or yellow tomato, cut into 8 slices
- 8 tablespoons shredded part-skim mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 4 large fresh basil leaves
Gingerbread Cupcakes With Caramelized Mango Buttercream
By HeatherS
Make the ginger syrup: Combine the granulated sugar, fresh ginger and 3/4 cup water in a small saucepan and bring t...
- For the Ginger Syrup:
- 3/4 cup granulated sugar
- 1 2-inch piece fresh ginger, peeled and coarsely chopped
- For the Cupcakes:
- Cooking spray
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 3 tablespoons unsalted butter, melted
- 3 tablespoons vegetable oil
- 3/4 cup packed dark brown sugar
- 2 large eggs
- 6 tablespoons molasses
- For the Mango Buttercream:
- 2 cups (4 sticks) plus 2 tablespoons slightly cold unsalted butter, cut into small pieces
- 3 small or 2 large ripe mangoes, coarsely chopped
- 6 large egg yolks
- Cooking spray
- 3/4 cup granulated sugar
- 1/2 cup light corn syrup
- 1 tablespoon pure vanilla extract
- 1/4 cup finely diced candied ginger, for garnish
Nacho Skillet Casserole
By HeatherS
In 12-inch skillet, cook ground beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until b...
- 1 lb lean (at least 80%) ground beef
- 1 medium onion, chopped
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon chili powder
- 1 can (15.5 oz) kidney beans, drained
- 1 can (15 oz) tomato sauce
- 1 can (11 oz) Green Giant® Mexicorn® whole kernel corn, red and green peppers, undrained
- 2 cups tortilla chips
- 1 cup shredded Cheddar or Monterey Jack cheese (4 oz)
Penne With Vodka Sauce
By HeatherS
Bring a large pot of salted water to a boil
- Kosher salt
- 12 ounces whole-wheat penne
- 1 28-ounce can whole plum tomatoes
- 1 tablespoon unsalted butter
- 2 shallots, minced
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/2 cup vodka
- 2/3 cup heavy cream
- 1/2 cup freshly grated parmesan cheese, plus more for topping
- Handful of fresh basil leaves, torn, plus more for topping
Apple Cumble with Hazelnuts and Caramel Custard
By HeatherS
First, prepare the apple compote
- APPLE COMPOTE:
- juice of 1 lemon
- 4 1/2 lb (2.5kg) baking apples
- 1 1/3 cups (300g) superfine sugar
- 3 1/2 tbsp (50ml) unsalted butter
- 1 -2 spent vanilla beans, i.e. with their seeds scraped out (optional)
- CRUMBLE:
- 3/4 cup (100g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- pinch of ground cinnamon
- 3 1/2 tbsp (50ml) unsalted cold butter, diced
- 1/3 cup (50g) toasted hazelnuts, lightly crushed
- Serve with Caramel Custard warmed Recipe is in the Directions
Heirloom Tomato Salad
By HeatherS
COMBINE ingredients. kraft kitchens tips Combine all ingredients Note Use a variety of differe...
- 1 lb. (450 g) mixed fresh tomatoes, chopped
- 1/2 cup thinly sliced red onions
- 1/4 cup Kraft Feta with Oregano, Sun Dried Tomatoes and Cracked Peppercorns Cheese
- 1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
- 2 Tbsp. chopped fresh basil
- 2 Tbsp. chopped fresh parsley