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The Kitchen Table

I'll share my recipes, if you'll share yours -May 24

14 years ago

I can't remember if I already posted this one, or just thought about posting it, but it looks good and I'm going to try it the next time I buy a whole roasted chicken.

Chinese Chicken Pasta Salad

Prep Time: 20 min

Total Time: 1 hr 20 min

Makes: 8

1 cup MIRACLE WHIP CALORIE-WISE Dressing

2 Tbsp. soya sauce

1 tsp. ground cinnamon

1/4 tsp. hot pepper sauce (optional)

1/2 pkg. (500 g) spaghettini, cooked, drained

2 cups chopped, cooked chicken

1 cup chopped red pepper

1 cup pea pods

1/4 cup sliced green onions

MIX dressing, soya sauce and seasonings in large bowl.

ADD remaining ingredients; mix lightly.

CHILL for at least one hour.

Kraft Kitchens Tips

Substitute 3 cups rotini or other pasta shapes.

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Comments (3)

suzieque
14 years ago
Hi luckygardner - I just wanted to let you know that I made the asparagus recipe that you posted the other day (Friday, I think). It was so easy and wonderful! It was the Parmesan crusted with Balsamic vinegar. I don't know if you have made the recipes you post or not, but wanted to let you and others know that that is a keeper.

I had company for dinner and we pretty much fought over the last spear - none left!

Thanks for posting it.

Suzieque
glenda_al
14 years ago
This is so dang good!

Prosciutto, Fig, and Goat Cheese Quesadillas

Ingredients
8 flour tortillas, taco size
5 ounces creamy goat cheese
3 ounces thinly sliced prosciutto
4 figs, sliced
1/2 cup shredded Monterey jack cheese
1/2 cup fig preserves
NOTE: If figs are not available or in season substitute fig preserves.

Lay out 4 tortillas; spread each with half of the goat cheese. Divide prosciutto and figs and place on top of goat cheese. Top with jack cheese and remaining tortillas. Cook on hot oiled grill 3 to 4 minutes per side or until cheese has melted. Serve hot with fig preserves on side. Prepare quesadillas as directed. In a skillet large enough to fit tortillas or an electric griddle, heat 1 to 2 tablespoons of vegetable oil over medium heat. When oil is hot, carefully fry both sides of quesadillas for 2 to 3 minutes or until golden brown; turning with a large spatula. Garnish as directed.
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I get so carried away with foodgawker. Every time I click on a recipe I have to read the whole blog! LOL!! Spring will soon be here and I'll be making this cheesecake--maybe for Easter. FRUIT SMOOTHIE NO-BAKE CHEESECAKE (Kraft) 1-1/2 c. gaham cracker crumbs 1/4 (1/2 stick) butter 2 Tbsp. sugar 4 pkg. (8 oz. each) neufchatel cheese (or regular cream cheese) 1/2 c. sugar 1 pkg. (12 oz.) frozen mixed berries (strawberries, raspberries, blueberries and blackberries), thawed, drained 1 (8 oz.) Cool Whip, thawed and divided Mix graham crumbs, butter and 2 Tbsp. sugar; press firmly in bottom of 13x9" pan. Refrigerate while preparing filling. Beat cream cheese and 1/2 c.sugar in large bowl with electric mixer on medium speed until well blended. Smash drained berries with a fork; stir into cheese mixture. Gently stir in 2 cups of Cool Whip. Spoon over crust. Refrigerate 4 hours until firm. Serve each portion with a dollop of remaining Cool Whip. Serves 16.
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Tender-Crisp Spring Braise (Better Homes & Gardens) 3 Tbsp. olive oil 8 oz. new potatoes, cut into 1/2-inch thick slices 4 small carrots with tops, trimmed and diagonally cut into 1-inch pieces 4 cups mushrooms, halved (12 oz.) 1 large onion, cut in thin wedges 3 cloves garlic, peeled and sliced 1 lb. asparagus, trimmed and cut in 1-1/2-inch pieces 2 skinless, boneless chicken thighs, cut into strips 1/2 tsp. salt 1/4 tsp. pepper 3/4 cup reduced-sodium chicken broth 1 tsp snipped fresh tarragon 1. In extra-large nonstick skillet heat 2 tablespoons oil over medium-high heat. Evenly layer potatoes and carrots in skillet. Cook, uncovered, 5 minutes, until potatoes are golden, turning once. Add mushrooms and onions. Cook 5 to 6 minutes, until vegetables are crisp-tender, stirring often. Add garlic and asparagus; cook 3 minutes. Transfer vegetables to bowl; set aside. 2. In same skillet heat remaining oil. Sprinkle chicken with half the salt and pepper. Cook chicken in hot oil about 3 minutes, until lightly browned, stirring occasionally. Add broth; bring to boiling. Reduce heat. Simmer, covered, about 3 minute or until no pink remains. Increase heat to medium-high. Stir in cooked vegetables; heat through. Stir in snipped tarragon and remaining salt and pepper. Makes 4 servings.
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Classic Barbecue Spareribs (Real Simple) 1 tablespoon chili powder 1 tablespoon ground coffee 1 teaspoon ground cumin 4 tablespoons brown sugar 3/4 teaspoon cayenne pepper kosher salt and black pepper 6 pounds spareribs (2 racks), membrane removed 3/4 cup ketchup 1/3 cup apple cider vinegar 1/4 cup molasses 2 tablespoons tomato paste Heat oven to 275 F. Make the rub: In a small bowl, combine the chili powder, coffee, cumin, 2 tablespoons of the brown sugar, 1/2 teaspoon of the cayenne, 2 teaspoons salt, and 1 teaspoon black pepper. Place the ribs on a large rimmed baking sheet. Rub the ribs with the spice mixture and tightly cover the baking sheet with foil. Bake until tender and the meat easily pulls away from the bone, 2 1/2 to 3 hours. Meanwhile, make the sauce: In a saucepan, combine the ketchup, vinegar, molasses, tomato paste, the remaining 2 tablespoons of sugar and 1/4 teaspoon of cayenne, and 1/2 teaspoon black pepper. Simmer, stirring occasionally, until slightly thickened, 8 to 10 minutes. Transfer 1/2 cup of the sauce into a small bowl for serving. Heat grill to medium-high. Grill the ribs, basting with the remaining sauce and turning occasionally, until just beginning to char, 4 to 5 minutes. Serve with the reserved sauce.
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Savory Bean Stew with Cornmeal Dumplings Ingredients SOUP 3 cups chicken broth 1 (15 ounce) cans black beans 1 (15 ounce) cans red kidney beans 1 (15 ounce) cans pinto beans 1 (14 1/2 ounce) cans Mexican-style stewed tomatoes 1 (10 ounce) packages whole kernel corn 1 cup sliced carrots 1 cup chopped onions 1 (4 ounce) cans diced green chili peppers 2 tablespoons instant chicken bouillon granules 1 -2 teaspoon chili powder 2 garlic cloves, minced DUMPLINGS 1/3 cup all-purpose flour 1/4 cup yellow cornmeal 1 teaspoon baking powder salt and pepper 1 egg whites, beaten 2 tablespoons milk 1 tablespoon cooking oil Directions In crock pot combine chicken broth, beans, un drained tomatoes, corn, carrot, onion, undrained chili peppers, bouillon granules, chili powder, and garlic. Cover and cook on low-heat setting for 10 to 12 hours. At end of 10 hours, make dumplings: In a medium mixing bowl stir together flour, cornmeal, baking powder, salt, and pepper. In a small mixing bowl combine egg white, milk, and oil. Add to flour mixture; stir with a fork just until combined. Drop dumpling mixture into 6 mounds atop the bubbling stew. Cover and cook for 30 minutes more. (Do not lift lid while dumplings are cooking.) Sue
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luckygardnr
Original Author
14 years ago
Suzieque, thanks for letting me know how that recipe turned out. I love asparagus, but DH won't eat it. So I have to eat vicariously through the KT. LOL!

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