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Bruschetta 'n Cheese-Stuffed Chicken Breasts

Bruschetta 'n Cheese-Stuffed Chicken Breasts

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HEAT oven to 350ºF. 1MIX tomatoes, 1/2 cup cheese and basil in medium bowl

  • 1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
  • 1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
  • 1/4 cup chopped fresh basil
  • 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
  • 8 small boneless skinless chicken breast halves (2 lb.)
  • 1/3 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing
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Charlotte Russe with Raspberries

Charlotte Russe with Raspberries

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Courtesy Alexandra Guarnaschelli for Food Network Magazine

  • 21/4-ounce packets unflavored gelatin
  • 4ounces dark chocolate, finely chopped
  • 2 1/2cups whole milk, warmed
  • 8large egg yolks
  • 1/2cup granulated sugar
  • 1/8teaspoon fine sea salt
  • 1tablespoon plus 1 teaspoon vanilla extract
  • 18-20 ladyfingers (12 ounces)
  • 1cup heavy cream
  • 2tablespoons confectioners' sugar
  • 2cups fresh raspberries
  • 1tablespoon orange-flavored liqueur
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Mascarpone Chocolate Toffee Bars

Mascarpone Chocolate Toffee Bars

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Recipe courtesy Giada De Laurentiis

  • Vegetable cooking spray
  • 1 pound refrigerated sugar cookie dough (recommended: Pillsbury)
  • 2 (1.4-ounces) chocolate-toffee candy bars, coarsely chopped, divided (recommended: Skor)
  • 1/2 teaspoon pure vanilla extract
  • 1 cup semisweet chocolate chips (recommended: Ghirardelli)
  • 1 teaspoon vegetable oil
  • 1 cup (8 ounces) mascarpone cheese, at room temperature
  • 1/4 cup sliced almonds, toasted * see Cook's Note
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Cedar Plank Pork Loin

Cedar Plank Pork Loin

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1IMMERSE plank in water, placing a weight on top of plank to keep it submerged

  • 1 untreated cedar plank (14x7x1 inch)
  • 1/2 cup KRAFT or BULL'S-EYE Original Barbecue Sauce
  • 1/4 cup teriyaki sauce
  • Zest of 1 orange
  • 1 Tbsp. oil
  • 1 boneless pork loin (2 lb.)
0/5 (0 Votes)

Sausage and Tomato Rigatoni

Sausage and Tomato Rigatoni

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COOK pasta as directed on package

  • 4 cups rigatoni, uncooked
  • 1 lb. Italian sausage, cut into chunks
  • 1 red onion, sliced
  • 1/4 cup tomato paste
  • 1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
  • 1/4 cup chopped fresh parsley
  • 1/4 cup KRAFT Grated Parmesan Cheese
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Banana Nut Bread

Banana Nut Bread

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Cream butter and sugar, add eggs and beat

  • 1 Stick Butter
  • 1 1/2 cups sugar
  • 2 eggs
  • 2-3 ripe banana's -mashed
  • 1/2 cup applesauce
  • 1 cup walnuts or pecans, chopped
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
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Lemon Cake Custard

Lemon Cake Custard

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Separate eggs and let stand at room temp

  • 3 eggs
  • 1 cup sugar, divided
  • 1/4 cup flour
  • 1/4 teaspoon salt
  • 1-1/4 cup milk
  • 1/3 cup lemon juice
  • 2 tablespoon butter, melted
  • 1 tablespoon grated lemon peel
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Pasta with Vodka Sauce and Sausage

Pasta with Vodka Sauce and Sausage

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Recipe courtesy Emeril Lagasse, 2005

  • 1/4 pound spaghetti
  • 1 tablespoon olive oil
  • 1/4 pound Italian sausage, removed from the casing and crumbled or chopped
  • 1/2 cup chopped yellow onions
  • 1/2 teaspoon salt
  • Pinch crushed red pepper flakes
  • 2 teaspoons minced garlic
  • 1/2 cup crushed tomatoes
  • 3 tablespoons vodka
  • 2 tablespoons heavy cream
  • 1 to 2 tablespoons chiffonade of fresh basil leaves
  • Freshly grated Parmigiano-Reggiano, for garnish
  • Sprig fresh basil, for garnish
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Breakfast Casserole Number One

Breakfast Casserole Number One

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Preheat oven to 325 degrees

  • 1 pound spicy breakfast sausage
  • 3/4 cup onion, diced
  • 1/4 cup green bell pepper, sliced
  • 1/4 cup red bell pepper, sliced
  • 1 teaspoon garlic
  • 1 teaspoon Creole seasoning
  • 1 teaspoon cayenne pepper
  • 10 eggs, beaten
  • 1 cup half & half
  • 1 teaspoon dry mustard
  • 4-6 freshly baked croissants
  • 1 cup sharp cheddar, shredded
  • 1 cup Monterrey-jack cheese, shredded
  • 1 teaspoon hot sauce
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New York Cheesecake

New York Cheesecake

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Heat oven to 325 degrees CRUST; Mix crumbs, sugar and butter; press onto bottom of 9 inch spring form pan

  • Crust;
  • 1 cup graham cracker crumbs
  • 3 tablespoons sugar
  • 3 tablespoons butter, melted
  • Filling;
  • 4 (8oz.) pkgs. cream cheese, softened
  • 1 cup sugar
  • 3 tablespoons flour
  • 1 tablespoon vanilla
  • 4 eggs
  • 1 cup sour cream
  • Topping;(optional)
  • 1 (21oz.) can cherry pie filling
  • or
  • 3 cups Strawberries
0/5 (0 Votes)