I'll share my recipes, if you'll share yours - July 13, 2010

16 years ago

One pot meals!

I got this one from Kraft. I love the Asian Sesame dressing.

Orange-Chicken Rice Bowl

Prep Time: 10 min

Total Time: 30 min

Makes: 4

1 lb. (450 g) boneless skinless chicken breasts, cut into strips

1/4 cup KRAFT SIGNATURE Asian Sesame Dressing

1/4 cup orange juice

3 cups frozen stir-fry vegetables

3 cups hot cooked long-grain rice

1/4 cup chopped peanuts

HEAT a large non-stick skillet on medium-high heat. Add chicken; stir-fry 5 to 7 min. or until cooked through.

STIR in dressing and juice. Bring to boil. Add vegetables; cook 5 to 7 min. or until heated through, stirring occasionally.

SERVE over rice. Sprinkle with nuts.

Kraft Kitchens Tips

For added convenience, substitute a prepared packaged microwaveable rice side dish for the cooked long-grain rice.

Add a little heat by stirring 1/2 tsp. crushed red pepper into the chicken mixture for the last few minutes of the cooking time.

Sort by:Oldest

Comments (4)

Jasdip
16 years ago
Sausage and Broccoli-Rabe Pasta
If you can't find broccoli rabe, use regular broccoli and increase boiling time 1 minute.

2 tbsp olive oil
1 large onion, chopped
3 springs thyme
salt and pepper
3 garlic cloves, chopped
3 lings spicy Italian sausage, casings removed
1 tbsp flour
1 can whole peeled tomatoes
8 oz medium shell pasta
1 bunch broccoli rabe, trimmed and coarsely chopped
6 oz fresh mozzarella, broken into pieces
1/4 cup grated parmesan

Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high heat.
Add onion and thyme, season with salt and pepper. Cook, stirring occasionally until onion is golden-brown, 15 minutes.

Add garlic and sausage. Cook, breaking meat up with a wooden spoon until browned, 5 minutes.
Add flour and cook, stirring constantly, 30 seconds. Add tomatoes, breaking up with a spoon. Cook sauce until slightly thickened, 5-8 minutes. Season with salt and pepper. Discard thyme.

Cook pasta 4 minutes less than the package directs. Add broccoli rabe to pot and cook 15 seconds. Drain pasta and broccoli and return to the pot.

Stir in the sausage mixture. Transfer to a baking dish. Top with mozzarella and parmesan. Bake until cheese has melted and liquid is bubbly, 15 minutes.
glenda_al
16 years ago
sooooooooo good

smoked sausage jambalaya

1/2 pound Smithfield Smoked Sausage, cut into 1/4-inch slices
2 1/2 cups water
1 (14-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 bay leaf
3 tablespoons dried minced onion
1 teaspoon dried thyme leaves
1 teaspoon garlic powder
1 tablespoon dried parsley flakes
1 teaspoon cayenne pepper
3 beef bouillon cubes, crumbled
1 teaspoon salt
1 cup long-grain rice
1/2 to 3/4 pound medium, fresh shrimp, peeled and deveined.
Steps
In a Dutch oven add water, tomatoes, tomato sauce. Add dry ingredients, smoked sausage and rice. Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 20 minutes. Add shrimp and cook for an additional 5 minutes, or until shrimp are pink. You do not want to overcook the shrimp.
Related Discussions
I'll share my recipes, if you'll share yours - July 31, 2010
Q
Comments (8)
I've had this recipe since probably when I got my first computer and discovered the Internet had a bazillion recipes :-) I happened across it looking for something else and I'm going to make it, by golly, just out of curiosity. I've never baked dressing covered with a lid before, so I'm leery about that. If any of you have tried it, please let me know if it's worth the time and $$. RITZ CRACKER STUFFING 1 c. each chopped onion, celery and mushrooms 1/4 c. (1/2 stick) butter 1 pkg. (1 lb.) Ritz crackers, coarsely crushed (about 7 cups) 2 c. walnuts, coarsely chopped 1/4 c. chopped parsley 1 Tbsp. poultry seasoning 1/2 tsp. pepper 1 can (14-1/2 oz.) chicken broth 2 eggs, beaten Preheat oven to 325 degrees. Cook onion, celery and mushrooms in butter over medium heat until tender. Mix cracker crumbs, walnuts, parsley, poultry seasoning, pepper and the vegetable mixture in a large bowl. Add broth and eggs, tossing to blend well. Spoon into a 2-quart casserole. Cover and bake 30 to 40 minutes until heated through.
...See More
I'll share my recipes, if you'll share yours - July 16, 2010
Q
Comments (6)
No theme today? Okay, this is on my must try list: GLAZED DOUGHNUT MUFFINS (My Baking Addiction blog) 1/4 cup butter 1/4 cup vegetable oil 1/2 cup granulated sugar 1/3 cup brown sugar 2 large eggs 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 3/4 to 1 Â¼ teaspoons ground nutmeg, to taste (I used Â¾) 1 teaspoon cinnamon 3/4 teaspoon salt 1 teaspoon vanilla extract 2 2/3 cups all-purpose flour 1 cup milk For the Glaze 3 tablespoons butter; melted 1 cup confectionersÂ sugar; sifted 3/4 teaspoon vanilla 2 tablespoons hot water 1) Preheat the oven to 425Â°F. Lightly grease a standard muffin tin. Or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely. 2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth. 3) Add the eggs, beating to combine. 4) Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla. 5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. 6) Spoon the batter evenly into the prepared pan, filling the cups nearly full. 7) Bake the muffins for 15 to 17 minutes, or until theyÂre a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean. 8.) In a medium bowl, prepare the glaze by mixing together the melted butter, confectionersÂ sugar, vanilla and water. Whisk until smooth. 9.) When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice. 10.) Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.
...See More
I'll share my recipes, if you'll share yours - July 28, 2010
Q
Comments (6)
Greek Salad with Chicken and Lemon-Mint Vinaigrette One-half medium red onion, thinly sliced (about 1 cup) 1-1/2 lb. chicken tenders Kosher salt and freshly ground black pepper 1/3 cup plus 2 tsp. extra-virgin olive oil 1/3 cup chopped fresh mint 2 Tbs. fresh lemon juice 1 medium clove garlic, minced 1/2 tsp. finely grated lemon zest 12 oz. feta, cut into 1/2-inch cubes (2-3/4 cups) 2 cups cherry tomatoes, washed and halved 1 large cucumber, peeled, seeded, and cut into 1/2-inch chunks 2/3 cup pitted Kalamata olives, halved Put the sliced onion in a small bowl and add enough cold water to cover. Trim off any exposed tendon ends from the wide tips of the tenders, if necessary. Season the tenders with 3/4 tsp. salt and 1/2 tsp. pepper. Heat 2 tsp. of the oil in a 12-inch nonstick skillet over medium-high heat until hot. Cook the tenders until well browned on both sides and just cooked through, about 3 minutes per side. Transfer the chicken to a cutting board and let rest while you make the dressing. In a large bowl, combine the mint, lemon juice, garlic, lemon zest, and 1/4 tsp. each salt and pepper. Slowly whisk in the remaining 1/3 cup oil. Set aside 2 Tbs. of the vinaigrette in a small bowl. Drain the onions and press them gently to remove any excess water. Add the onions to the large bowl of vinaigrette, along with the feta, tomatoes, cucumber, and olives. Slice the chicken crosswise into 1/2-inch pieces and add it to the salad. Toss everything to coat. Divide the salad among four serving plates, drizzle with the reserved vinaigrette, and serve immediately.
...See More
I'll share my recipes, if you'll share yours - July 29, 2010
Q
Comments (4)
Chocolate Snickerdoodles Ingredients 1 1/3 cups sugar 1/4 teaspoon salt 2/3 cup (10 2/3 tablespoons) butter 2 large eggs 1 teaspoon vanilla 2 1/4 cups flour 1/2 teaspoon cream of tartar 3/4 teaspoon baking soda 1/3 cup Dutch cocoa 2 tablespoons sugar 2 teaspoons cinnamon Directions Preheat oven to 375 degrees. 1. Cream together the sugar, salt, and butter. Beat in the eggs one at time. Continue beating until the mixture is light and fluffy, at least four minutes. Add the vanilla. 2. Add the flour, cream of tartar, baking soda and cocoa and mix until combined. Chill the dough for one hour. 3. With your hands, form the dough into one-inch or slightly larger, balls. Mix the remaining sugar and cinnamon together. Roll the balls in the cinnamon-sugar mixture. 4. Place the balls on an ungreased baking sheet about 1 1/2 to 2 inches apart and bake for 11 minutes or until done. Do not over bake. Cool on wire racks. Sue
...See More
patti43
16 years ago
This is on my "to try" list. I think I will use mild sausage and skip the cheese.

SAUSAGE PAELLA

3/4 lb hot Italian sausage
1 onion, finely chopped
3 garlic cloves, minced
2 cups chicken stock
1 cup long-grain rice
2 tomatoes, chopped
1 green pepper, sliced
2 bay leaves
1/4 tsp turmeric
one dash hot pepper sauce
1 cup frozen peas, thawed
1/2 cup grated cheddar cheese

Cut sausage into thick slices; cook in a large skillet over med-lo heat for 10 minutes, or until no longer pink. Pour off fat. Add onion and garlic; cook until softened. Stir in stock, then rice, tomatoes, green pepper, bay leaves, turmeric and hot sauce. Cover and simmer for 25 minutes or until rice is tender. Stir in peas, and salt to taste. Cook for 3 minutes. Spread cheese on top and slip into oven for a few minutes to melt and crisp the cheese.
glenda_al
16 years ago
I agree, patti, skip the cheese

I'll share my recipes, if you'll share yours - July 13, 2010

Comments (4)

Jasdip

glenda_al

Related Discussions

patti43

glenda_al

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US