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Recipes
Red Wine Braised Short Ribs
By KennyB07
Directions: 1. Put the onion, carrots, and celery in a food processor and pulse to coarsely chop
- Ingredients:
- Pair these ribs with Robert Mondavi Private Selection Pinot Noir!
- 1 large Harris Teeter Farmers Market onion, quartered
- 4 medium Harris Teeter Farmers Market carrots, cut into 2-inch lengths
- 1 Harris Teeter Farmers Market celery stalk, cut into 2-inch lengths
- 10 fresh parsley sprigs
- 3 1/2 lbs. Harris Teeter Butchers Market beef short ribs
- 1 1/2 tsp Harris Teeter salt, plus more to taste
- 1/2 tsp freshly ground pepper, plus more to taste
- 1 Tbsp H.T. Traders extra virgin olive oil
- 4 garlic cloves, smashed
- 1 bottle (750ml) Robert Mondavi Private Selection Cabernet Sauvignon or Merlot
- 1 sprig fresh oregano
- 2 bay leaves
Grean Bean and Chicken Casserole
By KennyB07
Put Beans, cheese, soup and chicken in a casserole dish
- 2 cans of French cut green beans (drained)
- 3 cans cream of mushroom soup
- 1 cup shredded cheddar cheese
- Couple Grilled chicken breasts, cut up
- mashed potatoes
- French fried onions
Chicken-Parmesan Pot Pie
By KennyB07
Heat oven to 375ºF. Process flour, margarine and Neufchatel in food processor 30 sec
- 1-1/2 cups flour
- 1/2 cup margarine, cut up
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
- 3 cups coarsely shredded cooked chicken
- 1 pkg. (10 oz.) frozen Italian green beans, thawed
- 1-1/2 cups CLASSICO Tomato and Basil Pasta Sauce
- 1-1/2 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided
- 1/2 cup KRAFT Shredded Parmesan Cheese, divided
Grilled Beer and Butter Shrimp With Potatoes
By KennyB07
Preheat a grill to medium high
- 1 1/2 pounds small potatoes, halved
- 1 medium red onion, cut into wedges
- 3 tablespoons unsalted butter, cut into pieces
- Kosher salt
- 1 12-ounce bottle lager beer
- 1 1/2 pounds large shrimp, peeled and deveined (tails left on)
- 3/4 teaspoon Old Bay Seasoning
- 1/4 cup chopped fresh parsley
Scallops
By KennyB07
Rinse Scallops in water. Dry with paper towels
- 1 lb. Scallops
- 1/8 teas. pepper
- 4 tbsp. margarine
- 2 eggs
- 1/4 cup flour
- 2 tbsp. milk
- 1 1/4 cups bread crumbs
Easy Cheese Fondue
By KennyB07
TOSS cheese with cornstarch in small bowl; set aside
- 1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
- 1-1/2 tsp. cornstarch
- 2/3 cup PHILADELPHIA Savory Garlic Cooking Creme
- 1/2 cup fat-free reduced-sodium chicken broth
- 1/2 cup dry white wine
- 1/8 tsp. ground nutmeg
Bainbridge BBQ White Slaw
By KennyB07
Mix together well and chill
- 1 1 POUND
- 1 1# 1# shredded cabbage
- 1/2 1/2 1/2 cup mayo
- 1/4 1/4 1 cup plus 1 tbs sugar
- 3 3 3 tbs cider vinegar
- salt and pepper
- 5 5 POUNDS
- 5 5# 5# shredded cabbage
- 2-1/2 2-1/2 2-1/2 cups mayo
- 1-1/4 1-1/4 2 cups plus 2 tbs sugar
- 1/4 1/4 1/4 cup vinegar
- 1/4 1/4 1/4 tsp salt
- 1/8 1/8 1/8 tsp salt
Reindeer Cookie Ball Pops
By KennyB07
MIX cream cheese and ginger snap crumbs until well blended
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 40 NABISCO Ginger Snaps, finely crushed (about 2-1/4 cups)
- 2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted
- 1-1/4 cups candy-coated chocolate pieces
- 1 cup small pretzel twists, broken into pieces
Bacon-Wrapped Buffalo Shrimp Cocktail
By KennyB07
Preheat the oven to 400 degrees F
- 10 bacon slices
- 2 lbs Jumbo Shrimp (called U-15 in chef-speak), peeled, deveined, tail-on
- 1/2 C Louisiana Hot Sauce (not Tabasco)
- 3/4 C Blue Cheese Dressing
- 4 ribs Celery, cut into sticks
- 1 Lemon, cut into 6 wedges
- 30 wooden toothpicks
Garlic Parmesan Wings
By KennyB07
Preheat oven to 400 degrees F
- 1 lb. chicken wings
- 1-2 tbsp. vegetable oil
- kosher salt
- Freshly ground black pepper
- 1 stick melted butter
- 4 cloves garlic, minced
- 2 tbsp. Freshly Chopped Parsley
- 3/4 c. shredded Parmesan, plus more for garnish
- 1 tsp. red pepper flakes
- Caesar dressing, for dipping