Category: Main Ingredient

Main Ingredient

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Creamy Baked Ziti

What You Need

  • 4  cups  ziti pasta, uncooked
  • Olive oil
  • 1  jar  (24 oz.) marinara sauce  (add a bigger jar since no tomatoes, maybe 32 oz.)
  • 1  can  (14-1/2 oz.) diced tomatoes, undrained
  • 6  oz.  (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
  • ¾  cup  BREAKSTONE’S or KNUDSEN Sour Cream
  • 1  pkg.  (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
  • 1/3  cup  KRAFT Grated Parmesan Cheese

Make It

HEAT oven to 375ºF.

COOK pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Meanwhile, add marinara sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan; mix well.

LAYER half the pasta mixture in 13×9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.

BAKE 20 min. or until heated through.

Kraft Kitchens Tips

Make Ahead:  This tasty pasta dish can be assembled ahead of time. Refrigerate up to 8 hours. When ready to serve, bake, uncovered, 30 to 35 min. or until heated through.

Size-Wise:  Enjoy your favorite foods while keeping portion size in mind.

Substitute:  Prepare using regular KRAFT Shredded Mozzarella Cheese.

Probably want to add Italian seasoning, salt and pepper, garlic, maybe a touch of red pepper.

1 # meat, like Italian sausage, maybe hamburger, maybe both!  Check prices…

 

Alternate Directions (with meat):

Cook pasta in large sauce pan, leave a bit firm; drain, toss with a little olive oil so it doesn’t stick.

Add Tbsp olive oil to skillet at medium-high heat.  When hot, add meat, browning well.  If not using Italian sausage, add a little salt.  When almost done, add spices.  Drain grease.

Mix marinara sauce and cream cheese in large sauce pan.  Cook at medium heat until cheese is melted.  Add meat, heat until all warm, then add past back to pan and mix everything together well.

In 9×13 pan, add half past/meat/sauce mix, then sour cream, 1 C mozzarella, then remaining pasta/meat/sauce mix.  Top with remaining mozzarella and parmesan cheese.

Bake at 375F ~20 minutes or until heated through.

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Creamy Chicken and Rice

Ingredients

Makes 6 servings

  • 4 cups cooked white rice
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 2 teaspoons chicken bouillon powder
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 5 cups cooked, shredded chicken breast meat
  • 12 ounces processed cheese food (eg. Velveeta), cubed
  • 2 cups sour cream
  • 1/2 cup butter
  • 2 cups crushed buttery round crackers

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Spread rice in the bottom of a 9×13 inch baking dish; set aside.
  3. In a medium saucepan melt butter or margarine and stir in flour until smooth. Gradually add milk, bouillon granules, seasoned salt, garlic powder and pepper. Stir all together and bring to a boil. Let simmer and stir for 2 minutes or until thickened and bubbly. Reduce heat; add chicken, cheese and sour cream. Stir until cheese is melted. Mix all together and pour mixture over rice.
  4. Melt 1/2 cup butter or margarine in saucepan and toss with crushed cracker crumbs. Sprinkle crumb mixture over casserole. Bake in the preheated oven for 10 to 15 minutes or until heated through.
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Creamy Ham and Fettuccine

  • 1 package (9 oz) refrigerated fettuccine
  • 1 tablespoon vegetable oil
  • 1 clove garlic, finely chopped
  • 2 medium green onions, sliced (2 tablespoons)
  • 6 oz thinly sliced cooked ham, cut into 1/4-inch strips
  • 1 cup Green Giant® Valley Fresh Steamers™ frozen sweet peas
  • 1/3 cup plain low-fat yogurt
  • ¼ cup ranch dressing
  • 2 tablespoons milk

 

  1. Cook and drain fettuccine as directed on package.
  2. In 12-inch skillet, heat oil over medium-high heat. Add garlic and onions; cook 1 minute. Add ham and peas; cook 1 to 2 minutes, stirring frequently, until hot.
  3. Reduce heat to low. Stir in yogurt, dressing and milk. Add fettuccine; cook 2 to 3 minutes, stirring constantly, until hot.
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Cheeseburger Mac & Cheese

What You’ll Need

1 can (10 3/4 ounces) Campbell’s® Condensed Cheddar Cheese Soup
1 1/2 cups milk
1/8 teaspoon ground black pepper
6 ounces (about 1/3 of a 1-pound package) medium shell shaped pasta, cooked and drained
1 1/2 cups shredded Cheddar cheese (about 6 ounces)
1 package (14 ounces) frozen cocktail-size beef meatballs, thawed

How to Make It

Heat the oven to 400°F.  Stir the soup, milk, black pepper, pasta and 3/4 cup cheese in a medium bowl.

Arrange the meatballs in the bottom of an 11x8x2-inch baking dish.  Pour the soup mixture over the meatballs.  Sprinkle with the remaining cheese.

Bake for 25 minutes or until the mixture is hot and bubbling.

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Butterflied Turkey with Fennel, Sausage, and Ricotta Stuffing

Butterflied Turkey with Fennel, Sausage, and Ricotta Stuffing

The technique: When it comes to poultry, butterflying means removing the backbone and flattening the bird like a book. This is easy enough to do with a chicken, but we suggest asking your butcher to butterfly the turkey.
The payoff: A flattened turkey cooks more evenly and quickly than a regular bird. Tucking the stuffing under the skin ensures that the meat will be moist and delicious.
Roasted turkey: Prep 1 hour Total 3 hours 30 minutes (includes roasting time)
Grilled turkey: Prep 1 hour Total 3 hours 30 minutes (includes grilling time)

If roasting the turkey, serve it with the Fresh Fennel Pan Gravy . Grilling the bird? Try the Mixed-Mushroom and Tarragon Gravy.hide ›

Ingredients

Stuffing:

  • 3 tablespoons olive oil
  • 1 1/2 pounds sweet Italian sausages, casings removed, broken into pieces
  • 2 medium fresh fennel bulbs, trimmed, diced, plus 1/4 cup chopped fronds
  • 2 cups chopped leeks (white and pale green parts only)
  • 1/2 cup chopped shallots
  • 5 garlic cloves, thinly sliced
  • 1/2 cup dry white wine
  • 2 cups fresh breadcrumbs made from crustless country-style French bread
  • 1 cup freshly grated Parmesan cheese
  • 1 cup whole-milk ricotta cheese
  • 2 large eggs
  • 2 teaspoons chopped fresh sage
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon salt
  • 3/4 teaspoon ground black pepper

Turkey:

 

  • Special equipment: Charcoal chimney (if grilling) 13x9x2-inch disposable aluminum baking pan (to catch drips; if grilling)

Preparation

For stuffing:
Heat oil in large skillet over medium-high heat. Add sausage. Sauté until cooked through, about 6 minutes. Using slotted spoon, transfer to bowl. Add diced fennel, leeks, and shallots to skillet. Sauté 8 minutes. Add garlic and wine. Boil 3 minutes, scraping up browned bits. Scrape into bowl with sausage. Cool. DO AHEAD: Can be made 1 day ahead. Cover; chill.

Mix breadcrumbs, Parmesan, and ricotta into stuffing. Whisk eggs, sage, rosemary, 1 teaspoon salt, pepper, and fennel fronds in bowl. Stir into stuffing.

For turkey:
Mix fennel seeds, rosemary, salt, and pepper, then oil in small bowl. Rinse turkey; pat dry. Place turkey, skin side down, on work surface. Spread half of fennel oil over flesh side. Turn turkey over onto large rimmed baking sheet. Tuck wing tips under.

Starting at neck end, run fingers gently under skin of breast, thigh, and legs. Spread stuffing under skin. Massage to even out thickness of stuffing. Spread fennel oil over turkey skin.

To roast turkey:
Set rack at lowest position in oven and preheat to 350°F. Pour 1 cup stock or broth onto baking sheet under turkey.

Roast turkey until thermometer inserted into thickest part of thigh registers 160°F to 165°F, adding stock by cupfuls if pan is dry, 2 to 2 1/2 hours. Transfer turkey to platter; let rest 30 to 45 minutes. Reserve baking sheet with juices. While turkey rests, prepare Fennel Pan Gravy . Serve turkey with gravy.

To grill turkey:
Prepare barbecue (medium heat). Remove top grill rack. If using charcoal, light briquettes in chimney. When covered with white ash, push to opposite sides of bottom rack. Place disposable aluminum pan in center of rack (you will need to light additional briquettes, checking every 30 minutes during grilling time). Replace top rack. If using 3-burner gas grill, light burners on left and right sides, leaving center burner off. If using 2-burner gas grill, light burner on 1 side; place disposable pan over unlit side.

Place turkey, skin side up, on rack over pan; cover. Insert instant-read thermometer into hole in hood. Maintain temperature at 350°F on charcoal grill by opening and closing vents or adjusting temperature on gas grill with controls. Grill until thermometer inserted into thickest part of thigh registers 160°F to 165°F, tenting with foil if browning too quickly, 13/4 to 2 hours. Transfer turkey to platter; let rest 30 to 45 minutes (internal temperature will rise 5 to 10 degrees).

Serve grilled turkey with Mixed- Mushroom and Tarragon Gravy.

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Beer Batter for Fish, Shrimp & Onion Rings

Beer Batter for Fish, Shrimp & Onion Rings

Ingredients Nutrition

Yield 1 1/4 cups Units US

Directions

  1. Mix flour, salt, and baking powder in a bowl using a fork.
  2. Beat beer, egg and oil together in a separate bowl.
  3. Stir into flour mixture until well blended.
  4. Batter should be pretty smooth and moderately thick.
  5. Dip fish, shrimp, or onion slices in coating and deep-fry in hot oil that has been heated to 350 degrees, until it becomes golden.
  6. Drain, and serve while hot and crispy.
  7. This recipe also works well with chicken tenders and vegetable pieces; whatever you like to coat with beer batter.

 

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BBQ Turkey with Mustard Sauce Recipe

BBQ Turkey with Mustard Sauce Recipe

Print Options

Turkey breasts, like chicken breasts, tend to dry out with the long cooking times required for this barbecue recipe. We strongly recommend thighs and legs here. Not only will they be less likely to dry out, the strong flavors will work well with the strong flavors of the barbecue sauce.

Ingredients

  • 4 to 6 turkey legs and/or thighs, trimmed of excess fat
  • Salt
  • Vegetable oil

South Carolina Mustard BBQ Sauce:

  • 4 Tbsp butter
  • 1/2 onion, grated (use a box grater or cheese grater)
  • 1/2 cup cider vinegar
  • 1/2 cup brown sugar
  • 1/2 cup yellow mustard
  • 1 Tbsp dry mustard
  • 1 teaspoon cayenne
  • 1 bay leaf
  • Salt to taste

Method

1 Pat the turkey pieces dry with paper towels. Salt the turkey pieces well all over. Let sit at room temperature for 20-30 minutes.

2 Make the sauce. Sauté the onions in butter until soft (but not browned), about 3-4 minutes on medium heat. Add the other sauce ingredients and simmer slowly, stirring occasionally, for at least 30 minutes.

3 Prepare your grill for high direct heat on one side, and quite low indirect heat on the other side. To do this using a gas grill turn on only half of the burners. If using a charcoal grill, leave one side of your grill free of coals. If using a gas grill, preheat covered for at least 15 minutes.

3 Rub oil all over the turkey pieces. Clean the grill grates with a grill grate scraper. Wipe down the grates with a paper towel soaked in oil.

4 Lay the turkey pieces down on the hot grill, skin side down, to get an initial sear on the turkey. Pay attention because the fat in the turkey may cause flare ups. If this happens be prepared to move the piece to a cooler side of the grill temporarily, or have a spay bottle of water on hand to douse the flames a bit if they get too high. Sear the turkey on the skin side for 3-4 minutes. Once the skin of a piece starts to get browned, move the piece to the cool side of the grill, turning it over so that the skin side is now up. This way the fat under the skin will melt into the meat, basting it, during the next slow-cooking phase.

5 Once you’ve moved all the turkey to the cool side of the grill, cover the grill and let the turkey slow-cook for 20 minutes without looking. Check every 15-20 minutes after that, because everyone’s grill is different. The turkey should cook for at least 1 1/2 hours after the initial sear, probably longer. (I think we cooked these pictured for 2 1/2 hours.) Barbecue by definition must be slow cooking over low heat.

6 After about an hour, start to paint the turkey with the barbecue sauce. Paint only the top part (skin side) to start. Cover and wait another 20 minutes or so. Then flip the turkey over and paint the undersides. Why wait? You want the sauce to sink in, adhere to the turkey and solidify a little; this way it will not drip down into the grill as much. Cover and wait another 15 to 20 minutes.

Depending on how big your turkey pieces are, and your specific grill set up, the time it takes for your turkey pieces to be done will vary. To test for doneness you can insert a meat thermometer into the thickest part of the thigh, not touching the bone. Take the turkey off the grill at 170°F to 175°F for thighs and legs, 165°F for breasts. Or if you don’t have a meat thermometer, cut into one of the pieces with a knife. The juices should run clear. If they run pink, the meat needs to be cooked longer.

You can continue to baste with the sauce every 15 minutes or so until the meat is done.

7 When the meat is just about ready to take off the grill, you can do a final sear on the skin side. Just place the pieces skin side down on the hot part of the grill. Watch it so that it just browns, not burns. It should take 1-2 minutes.

Serve with extra sauce, and plenty of napkins!

Serves 4-8.

 

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Baked Pork Chops

Baked Pork Chops

 

**These spicy and moist pork chops are made with no added fat, egg whites, evaporated skim milk, and a lively herb mixture.

 

Ingredients

6 lean center-cut pork chops, 1/2″ thick
1 egg (white)
1 cup evaporated skim milk
3/4 cup cornflake crumbs
1/4 cup fine dry bread crumbs
4 teaspoons paprika
2 teaspoons oregano
3/4 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dry mustard
1/2 teaspoon salt
as needed: nonstick spray coating
 

Directions

  1. Trim all fat from chops.

    2. Beat egg white with evaporated skim milk. Place chops in milk mixture and let stand for 5 minutes, turning chops once.

    3. Meanwhile, mix together cornflake crumbs, bread crumbs, spices, and salt.

    4. Spray a 9xl3-inch baking pan with nonstick spray coating.

    5. Remove chops from milk mixture. Coat thoroughly with crumb mixture.

    6. Place chops in pan and bake in 375º F oven for 20 minutes. Turn chops and bake 15 minutes longer or till no pink remains.

    Yield: 6 servings–Serving Size: 1 pork chop (approx 4 oz)

    Number of Servings: 6

**Intend to make different!

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Baked Chicken Breast

Baked Chicken Breast

 

Prep and Cool time: 10 mins

Cook time: 20 mins

Total time: 30 mins

 

Author: Vered DeLeeuw

Recipe type: Entree, Gluten-Free, Low-Carb, Primal/Paleo

Yield: 2 servings

 

Ingredients

  • 2 large (8 oz each) boneless, skinless chicken breasts
  • Olive oil cooking spray, or 2 teaspoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon Freshly ground black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon paprika

Instructions

  1. Preheat oven to 450 degrees F. Line a baking dish with foil.
  2. Spray or brush both sides of each chicken breast with olive oil, and sprinkle with the seasonings.
  3. Bake, uncovered, for 10 minutes, flip to the other side, lightly spray/brush again and bake for 8-10 more minutes, or until juices run clear when pierced with a fork (it’s fine to make a small slit in the thickest part and see if it’s done!).
  4. Transfer the baked chicken breasts to a platter. Loosely cover with foil and allow to rest 5 minutes before slicing and serving.

Notes

You’ll need to adjust the baking time to the size of your chicken breasts. This recipe is perfect for 8 oz, but if yours are much larger (say, 10 oz each), you might need to bake them for 12-15 minutes on each side, and if they’re smaller (6 oz each), 8 minutes per side will probably be just right. The best way to make sure they are done is to use an instant-read thermometer. It should read 165 degrees F when inserted into the thickest part. If you don’t have a thermometer, make a small slit in the center and peek to make sure it’s white and opaque, not pink.

 

Nutrition Per Serving

Calories: 272; Fat: 7g; Carbohydrates: 0g; Sugar: 0g; Sodium: 640mg; Fiber: 0g; Protein: 46g

 

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Apple Stuffed Pork Loin Roast

Apple Stuffed Pork Loin Roast

 

Ingredients

3 tablespoons olive oil
1 large onion, chopped
2 Granny Smith apples, peeled, cored and chopped
8 fresh sage leaves
2 cups thick-cut white bread cubes, crusts removed
1 egg, beaten
2 tablespoons butter
Salt and pepper
1/2 to 1 cup chicken broth, plus more if needed
1 (3 pound) pork loin roast, butterflied

Directions

Preheat oven to 375 degrees F.

In a large skillet, heat the olive oil over medium-high heat. Add the onion, apples and sage. Saute until softened. Remove from the heat and gently stir in the bread, egg, butter and salt and pepper. Add the chicken broth gradually until everything is moistened. Let the stuffing mixture cool completely before putting it in the pork loin. Spoon the stuffing down the pork, horizontally, in a line. Roll the pork over the stuffing, jelly roll style, ending with the seam down and fat side up. Lightly score the fat, in a diamond pattern, with a sharp knife. Tightly tie the pork roast up with butcher’s twine, season it with more salt and pepper, and transfer to a roasting pan. Roast the pork in a preheated oven for about 90 minutes or until an instant-read thermometer registers 160 degrees F. Remove from the oven and let rest for 15 minutes before slicing. Garnish with apples and fresh herbs.

Read more at: http://www.foodnetwork.com/recipes/paula-deen/apple-stuffed-pork-loin-roast-recipe.html?oc=linkback