Reneeb's profile page
Recipes
Skillet Parmesan Zucchini
By Reneeb
COOK and stir peppers and onions in large nonstick skillet sprayed with cooking spray on medium heat 5 min
- 1 smallred pepper, chopped
- 1 smallonion, chopped
- 3 zucchini (1 lb./450 g), thinly sliced
- 1/2 cuppasta sauce
- 3/4 cupKraft Part Skim Mozzarella Shredded Cheese
- 2 Tbsp.Kraft 100% Parmesan Light Grated Cheese
Almond Joy Bread
By Reneeb
Instructions: 1. Combine the first 6 ingredients into the bowl of an electric mixer
- Coconut Glaze:
- Almond Joy Bread
- Compliments of Wives with Knives
- 4 eggs
- 2 cups sugar
- 1/4 cup canola oil
- 1/4 cup melted unsalted butter
- 1 teaspoon vanilla
- 1 teaspoon coconut extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup sweetened coconut
- 1/2 cup raw almonds, chopped
- 1 cup chocolate chips
- 1 cup sugar
- 1/2 cup water
- 1 tablespoon unsalted butter
- 1 teaspoon coconut extract
- Chocolate Ganache:
- 8-ounces semisweet chocolate, chopped
- 3/4 heavy cream
Zucchini Muffins
By Reneeb
1. Preheat oven to 375°F (190°C)
- 1 1/2 cups (375 mL) Robin Hood® All Purpose Flour or Whole Wheat Flour
- 1/4 tsp (1 mL) salt
- 1 1/2 tsp (7 mL) baking soda
- 1 tsp (5 mL) cinnamon
- 1 1/2 cups (375 mL) natural bran
- 2/3 cup (150 mL) brown sugar, packed
- 2 cups (500 mL) zucchini, shredded
- 2 eggs
- 1/4 cup (50 mL) Crisco® Vegetable Oil
- 1 1/2 cups (375 mL) milk
- 3/4 cup (175 mL) raisins or chocolate chips
Carmelized Onion Soup
By Reneeb
Cut about 1/2-inch off the tops of three of the whole onions
- 3 pounds sweet onions, such as Vidalia, Walla Walla, or Maui
- 3 tablespoons olive oil, margarine or butter
- 12 medium shallots, halved (about 12 ounces)
- 4 cups beef broth or reduced-sodium chicken broth
- 2 tablespoons dry white wine (optional)
- Salt and pepper
- 6 1/2-inch-thick slices sourdough or French bread (4 ounces)
- 6 ounces Gouda or Edam cheese, thinly sliced
- Green onion tops (optional)
BBQ Shrimp and Pineapple Kebabs
By Reneeb
HEAT barbecue to medium-high heat
- 6 uncooked large shrimp (1/4 lb./115 g), peeled, deveined
- 6 chunks fresh pineapple (1-1/2 inch)
- 6 chunks green pepper (1-1/2 inch)
- 6 wedges onion (1-inch wide)
- 1/4 cup Kraft Brown Sugar BarBQ Sauce
- 1/8 tsp. ground ginger
Stuffing Crusted Creamy chicken Casserole
By Reneeb
HEAT oven to 375°F. Place chicken in 13x9-inch baking dish; sprinkle evenly with garlic powder
- 6 smallboneless skinless chicken breasts (2 lb./1 kg)
- 1/2 tsp.garlic powder
- 3 cupsfrozen oriental mixed vegetables, thawed, well drained
- 1 can (14 oz./398 mL) cream-style corn
- 1/4 cupKraft Calorie-Wise Rancher's Choice Dressing
- 1 cup hot water
- 1 pkg. (120 g) Stove Top Stuffing Mix for Chicken
French Chicken Bake
By Reneeb
PLACE 6 boneless, skinless chicken breasts in a large shallow baking dish and brush with 2 Tbsp
- 6 boneless, skinless chicken breasts
- 2 Tbsp.Kraft Signature Classic Herb Dressing
- 2 cups sliced carrots
- 2 cups sliced mushrooms
- 1 can (10 fl oz/284 mL) cream of chicken soup
- 1 pkg.Stove Top Stuffing Mix for Chicken
- 1 cup hot water
- 3/4 cup grated Cracker Barrel Extra Old Cheddar Cheese
- 1 tsp. fresh thyme
- Just follow our simple steps
Sweet & Sour Meatballs
By Reneeb
Bake covered for 2 hours in 350°F
- Sauce:
- 2 pounds hamburger
- 1 onion, chopped
- Salt and pepper
- 1 cup crushed soda crackers
- 2 eggs
- 1 cup brown sugar
- 1 cup ketchup
- 3/4 cup vinegar
- 3/4 cup water
- 1 tablespoon dry mustard
Hair Mask
By Reneeb
Peel avocado and mash together lemon juice, salt, aloe till a paste
- 1 Avocado
- 1 T lemon juice
- 1 t sea salt
- 1 T pure aloe
Simple Sauteed Asparagus, Peppers and Onions
By Reneeb
HEAT 1/4 cup dressing in large nonstick skillet on medium-high heat
- 1/2 cup Kraft Signature Classic Herb Dressing, divided 1 small yellow pepper, cut into strips 1 small red onion, thinly sliced 1 lb. (450 g) fresh asparagus spears, trimmed 1/4 cup Kraft 100% Parmesan Light Grated Cheese