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Great recipes
collection for the whole family.
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Great Super Bowl Recipes |
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Super Skins
6
baking
potatoes,
baked
2
Tbsp.
oil
1
jar
(15 oz.)
CHEEZ WHIZ Cheese Dip,
heated
1/4
cup
OSCAR MAYER Real Bacon Bits
1/2
cup
BREAKSTONE'S or KNUDSEN Sour Cream
1/4
cup
green onion
slices
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PREHEAT
oven to 375°F. Cut potatoes
in half lengthwise; scoop out centers,
leaving 1/4-inch-thick shells. (Reserve
centers for another use.) Cut shells in half
crosswise. |
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PLACE
shells, skin sides down, on
baking sheet; brush insides of shells
lightly with oil.
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BAKE
15 min. or until golden
brown. Top evenly with CHEEZ WHIZ, bacon
bits, sour cream and onions.
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Recipe from
Kraftfoods.com |
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Wisconsin Wings
18
RITZ Crackers,
finely crushed (about 3/4 cup crumbs)
1/3
cup
KRAFT Shredded Parmesan Cheese
1
tsp.
dried oregano leaves
1/2
tsp.
garlic powder
1/2
tsp.
paprika
1/8
tsp.
coarse
ground black pepper
2
lb.
chicken wings,
separated at joints, tips discarded
1/3
cup
GREY POUPON Dijon Mustard
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PREHEAT
oven to 350°F. Mix cracker
crumbs, Parmesan cheese, oregano, garlic
powder, paprika and pepper in shallow dish.
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COAT
chicken with mustard, then
roll in crumb mixture until evenly coated.
Place on greased baking sheet.
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BAKE
35 to 40 minutes or until
golden brown and cooked through, turning
chicken over after 20 minutes. Serve warm.
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Recipe from
Kraftfoods.com |
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Spicy Bean "Quesadillas"
24
TRISCUIT Crackers
1/4
cup
TACO BELL HOME ORIGINALS Refried Beans
1/2
cup
KRAFT 2% Milk Shredded Reduced Fat Colby & Monterey
Jack Cheese
1/4
cup
TACO BELL HOME ORIGINALS Thick 'N Chunky Medium
Salsa
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TOP each of 12 of the crackers with 1
tsp. refried beans, 2 tsp. cheese and 1 tsp.
salsa. Cover with remaining crackers to form
"quesadillas." |
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PLACE six topped crackers on
microwaveable plate. Microwave on HIGH 15 to
20 sec. or until cheese is melted. Repeat
with remaining topped crackers.
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Recipe from
Kraftfoods.com |
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Dips |
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CLAM DIP
Mix together:
16 oz. sour cream
1 teaspoon Worcestershire sauce
1 can minced clams (drained)
1 teaspoon chopped parsley
1/4 teaspoon onion powder
1/4 lemon juice
pinch of salt
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Salads |
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CUCUMBER SALAD
Peel, slice, and seed (only if very large in size)
cucumbers
Place in covered plastic container with 1 teaspoon
of salt, 1 teaspoon of sugar and small amount of
white vinegar.
Cover and shake vigorously to mix well.
Allow to rest in the refrigerator for several hours.
Drain and serve - Delicious!
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Mushrooms |
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STUFFED MUSHROOMS
1 box of mushrooms
Separate mushroom tops from mushroom stems.
Chop mushroom stems fine and add 1/4 teaspoon
garlic, a pinch of salt and pepper, 1/4 teaspoons of
oregano, 1/4 teaspoons of basil and a bay leaf
(chopped onion can be added).
Sauté the mixture in olive oil till browned.
Add 2 slices of bread (blended in blender) to
mixture.
Stuff mushrooms and bake in greased pan at 375
degrees in oven for 20 minutes. Grated cheese or
crumbled bacon can be added on top.
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MUSHROOMS
MEDITERRANEAN
1 lb of mushrooms
1 sweet red pepper, sliced in this strips
1 clove crushed garlic
1 teaspoon of thyme
2 tablespoons of olive oil
1/2 cup pitted ripe olives halved
(Sauté peppers first then add mushrooms.)
Stir fry mushrooms and peppers in olive oil with
garlic for 2-3 minutes
Add olives and thyme cook 1 minute longer. Serve.
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Fish |
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TUNA SALAD
1 - 6 1/2 oz. can tuna
3-4 table spoons of mayonnaise
2 - Flat anchovy fillets chopped
1 tablespoon chopped green onion
2 tablespoons capers
2 tablespoons lemon juice
salt and pepper to taste |
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BAKED RED SNAPPER
ITALIAN STYLE
3lb Red Snapper or Bass
1 Clove garlic, chopped fine
Salt & pepper to taste
Italian cheese
1 sm Can tomatoes
1 1/2 c Bread crumbs (Progresso)
1/4 c Grated cheese (Romano, etc.)
Mint leaves
1 tb Oil
Onion slices
3 Lemon slices
Mix bread crumbs, grated cheese and 3 finely chopped
mint leaves (optional); stuff fish, close and fasten
with toothpick(s). Grease baking pan with tablespoon
of oil and place fish it it, slit fish on upturned
side and in each slit, place 1 small pc. cheese, 1
small slice on onion and 1 mint leaf. Pour
tomatoes over fish and arrange 3 thin slices of
lemon on top. Bake at 350 F. for 1 hr.,
basting regularly. Cover during last 15 minutes of
cooking. |
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Recipe from
Recipesource.com |
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Antipasto |
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ANTIPASTO
Blanch zucchini, mushrooms and cauliflower - all
sliced, in small amount of water.
Place in bowl with diced salami, provolone cheese
and black olives
Add 1 1/2 cups of Italian dressing
Refrigerate then add before serving 1 slice of red
onion, salt and pepper.
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Cole Slaw |
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COLE SLAW
Shred cabbage fine
Add 1 small shopped onion, 1 tablespoon sugar, 1/2
cup mayonnaise, 1 1/4 teaspoon salt, pepper, 2
teaspoons white vinegar
Toss all ingredients together
Chill several hours
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Eggplant |
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EGGPLANT PARMESAN
Slice eggplant with skin
Dip in flower then beaten egg, return to flower and
brown in olive oil
Pour tomato sauce on bottom of casserole, arrange
layer of eggplant, pour sauce on each layer and add
graded Romano and mozzarella cheese
Continue arranging layers
Bake uncovered at 350 degrees for 40 minutes.
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Stews |
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BEEF STEW - easy
Brown 1 lb. stew beef in 1 teaspoon of vegetable oil
and 1 teaspoon of butter.
Place browned beef in a pot, cover with 2 cups of
beef broth.
Add pinch of salt, pepper, thyme, 1 bay leaf and 1/2
parsley.
Sauté 1 medium size onion in 1 teaspoon of
vegetable oil.
Add to the cooked onion 1 teaspoon of flour and 1
cup beef broth.
Pour over beef and cover.
Simmer 2-2 1/2 hours till tender.
Add 2-3 carrots chopped and cook till tender. Serve.
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Sweet Potato Pies |
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SWEET POTATO PIE
4 large potatoes
1 cup sugar
1 stick butter
1 pinch cinnamon
1 pinch nutmeg
1 store-bought pie crust
1/2 cup milk
Boil potatoes and let them cool. Mash them and pour
melted butter on top of them. Add rest of ingredients.
Pour mixture into crust. Bake at 375 degrees for
35-40 minutes.
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Potatoes |
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POTATOES ROASTED
WITH ROSEMARY AND SEA SALT
Mincing the garlic and
chopping the rosemary the night before (and storing
them in a resealable plastic bag in the fridge)
makes preparation the next morning a snap.
8 ounces
red-skinned new potatoes (about 3), each cut
into 6 wedges
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon coarse sea salt or other coarse
salt
1/2 teaspoon ground black pepper
3 large garlic cloves, minced
1 1/2 teaspoons chopped fresh rosemary
Preheat
oven to 400°F. Toss potatoes with
oil, salt and pepper in medium bowl
to coat. Transfer potatoes to small
baking sheet; roast 20 minutes,
stirring once.
Add
garlic and rosemary to potatoes;
toss. Roast until potatoes are just
tender, about 10 minutes. Transfer
to plate; serve.
Makes 2 servings.
Recipe
from
Epicurious.com
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Cobblers |
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MIXED FRUIT COBBLER
3 ripe medium pears, peeled, cored and sliced
2 ripe large nectarines, peeled, pitted and sliced
2 ripe large peaches, peeled, pitted and sliced
1/3 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon chilled butter cut into small pieces
Topping
1 cup all purpose flour
1/2 cup yellow cornmeal
1/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoons ground cinnamon
pinch of salt
1/2 cup milk
1/4 cup vegetable oil
Spray bottom and sides of 8 inch baking dish with
vegetable oil. Mix fruit together add sugar and
cornstarch pour into baking dish.
For topping, mix dry ingredients and add milk and
oil until they get moistened. Spread mixture evenly
over filling.
Bake until topping is golden and fruit juices are
bubbling about 35 to 40 minutes.
Serve hot or warm.
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