http://www.kraftrecipes.com/recipes/stove-top-one-dish-chicken-50389.aspx
What You Need
1-1/2 cups hot water
1/4 cup (1/2 stick) butter or margarine, melted
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
Make It
MIX hot water, butter and stuffing mix.
COOK chicken in large nonstick skillet sprayed with cooking spray on medium heat 5 min. on each side.
MIX soup and sour cream; pour over chicken. Top with stuffing; cover. Cook on low heat 10 min. or until chicken is done (165ºF).
Kraft Kitchens Tips
Substitute
Substitute fat-free milk for the sour cream.
Use Your Oven
Heat oven to 375°F. Prepare stuffing as directed. Place chicken in 13x9-inch baking dish or 2-qt. casserole. Mix soup and sour cream; pour over chicken. Top with stuffing. Bake 35 min. or until chicken is done.
Substitute
Prepare with BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Monday, November 21, 2011
Chicken Chimichangas
Penzey's Spices
2-1/2 c chicken,cooked,shredded
2 Tbs veegetable oil
1/2 c chopped onion (1 small)
2 garlic cloves,minced
2 mild green chilies,roasted,peeled ,seeded and chopped(or 1 4oz can chopped medium green chilies)
1 tsp med-hot chili powder
16 oz. salsa
1/4 c chopped fresh cilantro leaves
1-1/2 tsp ground cumin
salt to taste
6 10" flour tortillas or 12 6" corn tortilllas
1 c canned refried beans
2-4 Ts vegetable oil for basting
sour cream,tomatoes,guacamole(optional)
Preheat oven to 425 degrees.In large saucepan,heat oil over med heat. Add onion and garlic;cook till tender. Stir in the green chilies,med-hot chili powder,salsa,cilantro,cumin.and salt. Stir in shredded chicken. Let cool.
Grease a rimmed 15x10" baking pan with 2 Tbs. oil. Working with one tortilla at a time,spoon a heaping Tbs of beans down the center of each. Top with scant 1/2 c of chicken mixture(less if using smaller tortillas).
Fold up the bottom,top and sides of tortilla;roll as if making a burrito and secure with toothpicks if necessary.
Place chimichangas in the baking pan,seam side down. Brush all sides with oil.
Bake for 20-25 mins or till golden brown and crisp,turning at least once. Serve with sour cream,guacamole and tomatoes,if desired.
2-1/2 c chicken,cooked,shredded
2 Tbs veegetable oil
1/2 c chopped onion (1 small)
2 garlic cloves,minced
2 mild green chilies,roasted,peeled ,seeded and chopped(or 1 4oz can chopped medium green chilies)
1 tsp med-hot chili powder
16 oz. salsa
1/4 c chopped fresh cilantro leaves
1-1/2 tsp ground cumin
salt to taste
6 10" flour tortillas or 12 6" corn tortilllas
1 c canned refried beans
2-4 Ts vegetable oil for basting
sour cream,tomatoes,guacamole(optional)
Preheat oven to 425 degrees.In large saucepan,heat oil over med heat. Add onion and garlic;cook till tender. Stir in the green chilies,med-hot chili powder,salsa,cilantro,cumin.and salt. Stir in shredded chicken. Let cool.
Grease a rimmed 15x10" baking pan with 2 Tbs. oil. Working with one tortilla at a time,spoon a heaping Tbs of beans down the center of each. Top with scant 1/2 c of chicken mixture(less if using smaller tortillas).
Fold up the bottom,top and sides of tortilla;roll as if making a burrito and secure with toothpicks if necessary.
Place chimichangas in the baking pan,seam side down. Brush all sides with oil.
Bake for 20-25 mins or till golden brown and crisp,turning at least once. Serve with sour cream,guacamole and tomatoes,if desired.
Wegman's Buttercream Frosting
http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=710495
1 stick Wegmans Unsalted Butter, softened to room temp
1 Tbsp Wegmans Pure Vanilla Extract
4 cups Wegmans Powdered Sugar, sifted
1 Tbsp nonfat dry milk powder
3-4 Tbsp water, divided
You'll Need: 5 qt stand mixer fitted with paddle or electric mixer
Directions:
Add butter and vanilla extract to mixer bowl. Cream on MEDIUM speed until combined and lightened, scraping bowl and paddle as needed.
Add powdered sugar, milk powder and 3 Tbsp water. Mix until light and creamy; adding an additional Tbsp of water if needed for desired consistency.
Chef Tip(s):
Frosting can be made in advance and stored in the refrigerator in a covered container. Prior to using, bring to room temp and stir to bring back to creamy consistency.
Use clear imitation vanilla if wanting a snow white frosting.
Option(s):
Substitute 3-4 Tbsp whole milk for the milk powder and water. The consistency will change a bit with this substitution.
1 stick Wegmans Unsalted Butter, softened to room temp
1 Tbsp Wegmans Pure Vanilla Extract
4 cups Wegmans Powdered Sugar, sifted
1 Tbsp nonfat dry milk powder
3-4 Tbsp water, divided
You'll Need: 5 qt stand mixer fitted with paddle or electric mixer
Directions:
Add butter and vanilla extract to mixer bowl. Cream on MEDIUM speed until combined and lightened, scraping bowl and paddle as needed.
Add powdered sugar, milk powder and 3 Tbsp water. Mix until light and creamy; adding an additional Tbsp of water if needed for desired consistency.
Chef Tip(s):
Frosting can be made in advance and stored in the refrigerator in a covered container. Prior to using, bring to room temp and stir to bring back to creamy consistency.
Use clear imitation vanilla if wanting a snow white frosting.
Option(s):
Substitute 3-4 Tbsp whole milk for the milk powder and water. The consistency will change a bit with this substitution.
Sugar Cookies
http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=710471
2 sticks (1/2 lb) Wegmans Unsalted Butter, softened to room temp
1 1/2 cups Wegmans Powdered Sugar, sifted
1 Wegmans Large Egg
1 tsp Wegmans Pure Vanilla Extract
1/2 tsp almond extract
2 1/2 cups Wegmans All-Purpose Flour
1 tsp baking soda
1 tsp cream of tartar
You'll Need: 5 qt stand mixer fitted with paddle or electric mixer, rolling pin, cookie cutters, large baking sheets, parchment paper, cooling racks
Directions:
Prepare dough:
Add butter and powdered sugar to mixer bowl. Cream on MEDIUM until combined and lightened, scraping bowl and paddle as needed.
Add egg, vanilla extract, and almond extract. Mix to combine. Stop mixer.
Add flour, baking soda, and cream of tartar. Mix on LOW just until combined.
Separate dough in half and form each half into a disk. Wrap each in plastic wrap. Refrigerate at least 3 hours or overnight.
Baking day: Preheat oven to 350 degrees.
Using rolling pin, roll out one disk of dough on lightly floured surface to a circle about 1/4-inch thick.
Cut out cookies. Transfer to parchment paper-lined baking sheet, spacing about 1/2-inch apart.
Bake one sheet at a time on center rack of oven 8-11 min or until cookies are firm, and very lightly browned along the edges. Cool for 2 min and remove from baking sheet.
Chef Tip(s):
To control the thickness of any rolled-out cookie dough, use rubber rolling pin rings or roll it between two thin strips of wood or Plexiglas (1/4-inch thick). They will help ensure even thickness of the final product.
Incorporate some of the "scrap" dough into the next piece of dough to be rolled out. This way, you won't be left with only scrap dough when finished.
Turn the sheet pan around halfway through the baking process to ensure even baking of the final product.
Set the timer for about half the time recommended, especially with new recipes. This lets you fine-tune the baking time without fear of over-baking the cookies.
2 sticks (1/2 lb) Wegmans Unsalted Butter, softened to room temp
1 1/2 cups Wegmans Powdered Sugar, sifted
1 Wegmans Large Egg
1 tsp Wegmans Pure Vanilla Extract
1/2 tsp almond extract
2 1/2 cups Wegmans All-Purpose Flour
1 tsp baking soda
1 tsp cream of tartar
You'll Need: 5 qt stand mixer fitted with paddle or electric mixer, rolling pin, cookie cutters, large baking sheets, parchment paper, cooling racks
Directions:
Prepare dough:
Add butter and powdered sugar to mixer bowl. Cream on MEDIUM until combined and lightened, scraping bowl and paddle as needed.
Add egg, vanilla extract, and almond extract. Mix to combine. Stop mixer.
Add flour, baking soda, and cream of tartar. Mix on LOW just until combined.
Separate dough in half and form each half into a disk. Wrap each in plastic wrap. Refrigerate at least 3 hours or overnight.
Baking day: Preheat oven to 350 degrees.
Using rolling pin, roll out one disk of dough on lightly floured surface to a circle about 1/4-inch thick.
Cut out cookies. Transfer to parchment paper-lined baking sheet, spacing about 1/2-inch apart.
Bake one sheet at a time on center rack of oven 8-11 min or until cookies are firm, and very lightly browned along the edges. Cool for 2 min and remove from baking sheet.
Chef Tip(s):
To control the thickness of any rolled-out cookie dough, use rubber rolling pin rings or roll it between two thin strips of wood or Plexiglas (1/4-inch thick). They will help ensure even thickness of the final product.
Incorporate some of the "scrap" dough into the next piece of dough to be rolled out. This way, you won't be left with only scrap dough when finished.
Turn the sheet pan around halfway through the baking process to ensure even baking of the final product.
Set the timer for about half the time recommended, especially with new recipes. This lets you fine-tune the baking time without fear of over-baking the cookies.
Butternut Squash with Baby Spinach
http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=348355#
2 pkgs (20 oz each) Food You Feel Good About Cleaned & Cut Butternut Squash, cut in 1-inch cubes
2 large red onions, peeled, chopped (about 4 cups)
3 Tbsp Wegmans Basting Oil
Wegmans Sea Salt and Cracked Black Pepper to taste
1 pkg (6 oz) Food You Feel Good About Fresh Baby Spinach
3/4 cup Food You Feel Good About Sweetened Dried Cranberries (Grocery Dept)
Preheat oven to 350 degrees.
Combine squash and onions on large baking sheet; drizzle with basting oil. Season to taste with sea salt and pepper; toss lightly.
Roast 55 min, until tender and brown. Toss squash, spinach, and dried cranberries in large shallow serving dish.
2 pkgs (20 oz each) Food You Feel Good About Cleaned & Cut Butternut Squash, cut in 1-inch cubes
2 large red onions, peeled, chopped (about 4 cups)
3 Tbsp Wegmans Basting Oil
Wegmans Sea Salt and Cracked Black Pepper to taste
1 pkg (6 oz) Food You Feel Good About Fresh Baby Spinach
3/4 cup Food You Feel Good About Sweetened Dried Cranberries (Grocery Dept)
Preheat oven to 350 degrees.
Combine squash and onions on large baking sheet; drizzle with basting oil. Season to taste with sea salt and pepper; toss lightly.
Roast 55 min, until tender and brown. Toss squash, spinach, and dried cranberries in large shallow serving dish.
Lyonnaise Potatoes
http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=728856#
2 lbs Food You Feel Good About Yukon Gold/Butter potatoes, unpeeled, scrubbed
1 Tbsp salt, plus salt and pepper to taste
5 Tbsp Wegmans Butter, divided
3/4 cup Caramelized Onions (see related recipe)
1 tsp chopped Food You Feel Good About Fresh Thyme
Add potatoes and enough cold water to cover plus 2 inches to large stockpot. Add 1 Tbsp salt. Bring to simmer on MEDIUM-HIGH, uncovered (do not allow water to boil). Reduce heat to LOW; cook about 1 hour, 15 min, until very soft. Transfer potatoes to large colander; drain thoroughly. Cool at room temp about 1 hour, until cool enough to handle comfortably. Peel potatoes.
Slice potatoes into 1/4-inch rounds.
Melt 1 Tbsp butter in large skillet on MEDIUM-HIGH. Place half of potatoes in single layer in skillet. Brown each side of potatoes about 3-5 min . (Add more butter as needed.) Season to taste with salt and pepper. Transfer first batch of potatoes to a clean platter; keep warm.
Repeat step 3 with remaining potatoes, leaving them in skillet. Reduce heat to MEDIUM. Add caramelized onions and remaining butter to potatoes in skillet. Cook, mixing gently until onions are heated through and butter is melted. Sprinkle with thyme. Add reserved potatoes to pan and gently toss to combine. Serve warm.
2 lbs Food You Feel Good About Yukon Gold/Butter potatoes, unpeeled, scrubbed
1 Tbsp salt, plus salt and pepper to taste
5 Tbsp Wegmans Butter, divided
3/4 cup Caramelized Onions (see related recipe)
1 tsp chopped Food You Feel Good About Fresh Thyme
Add potatoes and enough cold water to cover plus 2 inches to large stockpot. Add 1 Tbsp salt. Bring to simmer on MEDIUM-HIGH, uncovered (do not allow water to boil). Reduce heat to LOW; cook about 1 hour, 15 min, until very soft. Transfer potatoes to large colander; drain thoroughly. Cool at room temp about 1 hour, until cool enough to handle comfortably. Peel potatoes.
Slice potatoes into 1/4-inch rounds.
Melt 1 Tbsp butter in large skillet on MEDIUM-HIGH. Place half of potatoes in single layer in skillet. Brown each side of potatoes about 3-5 min . (Add more butter as needed.) Season to taste with salt and pepper. Transfer first batch of potatoes to a clean platter; keep warm.
Repeat step 3 with remaining potatoes, leaving them in skillet. Reduce heat to MEDIUM. Add caramelized onions and remaining butter to potatoes in skillet. Cook, mixing gently until onions are heated through and butter is melted. Sprinkle with thyme. Add reserved potatoes to pan and gently toss to combine. Serve warm.
Roasted Vegetables with Chestnuts
http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=728855#
3 1/2 - 4 cups (about 3/4 lb) Brussels sprouts, trimmed and halved
2 cups parsnips, peeled, cut into bite-sized pieces
2 cups carrots, peeled, cut into bite-sized pieces
1 bulb fennel (reserve fronds), quartered, cored, cut into bite-sized pieces (about 2 cups)
10-12 cloves Food You Feel Good About Cleaned & Cut Peeled Garlic Cloves, trimmed
1 tsp minced Food You Feel Good About Fresh Sage
1 tsp minced Food You Feel Good About Fresh Rosemary
1/4 cup Italian Classics Extra-Virgin Toscano Olive Oil
Salt and cracked black pepper to taste
1 pkg (6.5 oz) Melissa's Peeled & Cooked Chestnuts (Produce Dept), halved
1 Tbsp Wegmans Apple Vinegar Spritzer
1 Tbsp minced Food You Feel Good About Fresh Basil
1 Tbsp minced fennel fronds*
Preheat oven to 450 degrees.
Mix Brussels sprouts, parsnips, carrots, fennel, garlic, sage, rosemary, and olive oil in large bowl. Season generously with salt and fresh cracked pepper. Arrange veggie mixture onto sheet pan in single layer. Set bowl aside without wiping it clean.
Add chestnuts to bowl; stir to coat lightly with olive oil and bits of herbs that remain in bowl. Set aside.
Roast veggie mixture 15 min, stir. Continue roasting about 15 min, until just starting to brown. Add chestnuts. Roast 5 min, to heat through.
Transfer to large bowl. Add apple vinegar spritzer, basil, and fennel fronds. Season to taste with salt; stir to blend.
3 1/2 - 4 cups (about 3/4 lb) Brussels sprouts, trimmed and halved
2 cups parsnips, peeled, cut into bite-sized pieces
2 cups carrots, peeled, cut into bite-sized pieces
1 bulb fennel (reserve fronds), quartered, cored, cut into bite-sized pieces (about 2 cups)
10-12 cloves Food You Feel Good About Cleaned & Cut Peeled Garlic Cloves, trimmed
1 tsp minced Food You Feel Good About Fresh Sage
1 tsp minced Food You Feel Good About Fresh Rosemary
1/4 cup Italian Classics Extra-Virgin Toscano Olive Oil
Salt and cracked black pepper to taste
1 pkg (6.5 oz) Melissa's Peeled & Cooked Chestnuts (Produce Dept), halved
1 Tbsp Wegmans Apple Vinegar Spritzer
1 Tbsp minced Food You Feel Good About Fresh Basil
1 Tbsp minced fennel fronds*
Preheat oven to 450 degrees.
Mix Brussels sprouts, parsnips, carrots, fennel, garlic, sage, rosemary, and olive oil in large bowl. Season generously with salt and fresh cracked pepper. Arrange veggie mixture onto sheet pan in single layer. Set bowl aside without wiping it clean.
Add chestnuts to bowl; stir to coat lightly with olive oil and bits of herbs that remain in bowl. Set aside.
Roast veggie mixture 15 min, stir. Continue roasting about 15 min, until just starting to brown. Add chestnuts. Roast 5 min, to heat through.
Transfer to large bowl. Add apple vinegar spritzer, basil, and fennel fronds. Season to taste with salt; stir to blend.
Garlic and Herb Rubbed Pork Roast
http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=728858#
1 Tbsp Wegmans Garlic Herb Seasoning (Grocery Dept)
4 1/2 tsp Sugar in the Raw Natural Cane Turbinado Sugar
1 (about 2 lbs) Boneless Pork Roast
Wegmans Basting Oil
You'll Need: Rimmed baking sheet, wire rack
Two days before serving: Combine seasoning salt and sugar in small bowl. Using clean hands, coat pork thoroughly with seasoning mixture. Place pork in pan. Cover with plastic wrap; refrigerate 48 hours.
Day of roasting: Preheat oven to 450 degrees.
Drizzle pork with basting oil. Place on wire rack on baking sheet. Roast 15 min. Reduce oven to 350 degrees.
Roast about 60 min until internal temp reaches 145 degrees. (Check by inserting thermometer halfway into thickest part of pork.)
Remove from oven; let rest 5-10 min.
1 Tbsp Wegmans Garlic Herb Seasoning (Grocery Dept)
4 1/2 tsp Sugar in the Raw Natural Cane Turbinado Sugar
1 (about 2 lbs) Boneless Pork Roast
Wegmans Basting Oil
You'll Need: Rimmed baking sheet, wire rack
Two days before serving: Combine seasoning salt and sugar in small bowl. Using clean hands, coat pork thoroughly with seasoning mixture. Place pork in pan. Cover with plastic wrap; refrigerate 48 hours.
Day of roasting: Preheat oven to 450 degrees.
Drizzle pork with basting oil. Place on wire rack on baking sheet. Roast 15 min. Reduce oven to 350 degrees.
Roast about 60 min until internal temp reaches 145 degrees. (Check by inserting thermometer halfway into thickest part of pork.)
Remove from oven; let rest 5-10 min.
Mushroom Au Poivre Sauce
2 Tbsp Wegmans Extra-Virgin Olive Oil
2 pkgs (8 oz each) Food You Feel Good About Sliced White Mushrooms
Lawry's Seasoned Salt
2 Tbsp Wegmans Butter
1 cup medium-dry sherry
1 cup Food You Feel Good About Beef Culinary Stock
3 pkgs (11 oz each) Food You Feel Good About Beef Culinary Gravy (Grocery Dept)
2 Tbsp fresh cracked black pepper
You'll Need: Large braising pan
Heat olive oil in braising pan on MEDIUM-HIGH. Add mushrooms; cook, stirring, 6-7 min, until soft. Season to taste with seasoned salt. Add butter, sherry, and stock. Bring to simmer.
Add gravy to pan; reduce heat to MEDIUM-LOW. Add cracked pepper. Cook about 5 min, until heated through.
2 pkgs (8 oz each) Food You Feel Good About Sliced White Mushrooms
Lawry's Seasoned Salt
2 Tbsp Wegmans Butter
1 cup medium-dry sherry
1 cup Food You Feel Good About Beef Culinary Stock
3 pkgs (11 oz each) Food You Feel Good About Beef Culinary Gravy (Grocery Dept)
2 Tbsp fresh cracked black pepper
You'll Need: Large braising pan
Heat olive oil in braising pan on MEDIUM-HIGH. Add mushrooms; cook, stirring, 6-7 min, until soft. Season to taste with seasoned salt. Add butter, sherry, and stock. Bring to simmer.
Add gravy to pan; reduce heat to MEDIUM-LOW. Add cracked pepper. Cook about 5 min, until heated through.
Red Wine Sauce
http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=728863
2 Tbsp Wegmans Shallot Thyme Finishing Butter (Dairy Dept)
1 cup dry red wine
1 pkg (11 oz) Food You Feel Good About Beef Culinary Gravy (Grocery Dept)
Melt butter in small saucepan on LOW. Increase heat to MEDIUM; add wine and bring to a boil. Cook, 12-15 min, until wine is reduced to one-fourth its original volume.
Reduce heat to LOW; add culinary gravy. Heat 3 min. Season to taste with salt and pepper.
Option(s):
Customize this sauce with these quick finishing options:
Sauteed Mushrooms & Caramelized Onions: Saute 1 pkg Phillips Gourmet Blend mushrooms in butter; combine with 2 Tbsp caramelized onions (see related recipe)
White Truffle Butter: Dollop with 2 Tbsp Wegmans Truffle Finishing Butter (Dairy Dept); instant truffle sauce
Roma Tomato & Chopped Chives: Peel, seed, and chop 2 Roma tomatoes; combine with 1 Tbsp chopped chives
2 Tbsp Wegmans Shallot Thyme Finishing Butter (Dairy Dept)
1 cup dry red wine
1 pkg (11 oz) Food You Feel Good About Beef Culinary Gravy (Grocery Dept)
Melt butter in small saucepan on LOW. Increase heat to MEDIUM; add wine and bring to a boil. Cook, 12-15 min, until wine is reduced to one-fourth its original volume.
Reduce heat to LOW; add culinary gravy. Heat 3 min. Season to taste with salt and pepper.
Option(s):
Customize this sauce with these quick finishing options:
Sauteed Mushrooms & Caramelized Onions: Saute 1 pkg Phillips Gourmet Blend mushrooms in butter; combine with 2 Tbsp caramelized onions (see related recipe)
White Truffle Butter: Dollop with 2 Tbsp Wegmans Truffle Finishing Butter (Dairy Dept); instant truffle sauce
Roma Tomato & Chopped Chives: Peel, seed, and chop 2 Roma tomatoes; combine with 1 Tbsp chopped chives
Pasta with Vodka Sauce and Chicken
http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=726330#
1 pkg (14.5 oz) Food You Feel Good About Penne Rigate Super Pasta, cooked per pkg directions
1 pkg (24 oz) Italian Classics Vodka Blush Sauce (Prepared Foods)
1 Tbsp Wegmans Pure Olive Oil
1 pkg Fennel Garlic Marinated Chicken Breasts
1 Tbsp Wegmans Basting Oil
1 Tbsp Wegmans Butter
4 tsp Italian Classics Shredded Parmigiano-Reggiano (Cheese Shop), divided
Simmer sauce on LOW in small saucepan, stirring occasionally.
Heat olive oil in large pan on MEDIUM-HIGH, until oil faintly smokes; add chicken. Turn over when chicken changes color one-quarter of way up and seared side has turned paper-bag brown, 3-4 min. Reduce heat to MEDIUM; cook chicken 10-12 min, until internal temp reaches 165 degrees (check by inserting thermometer halfway into thickest part of chicken).
Add basting oil and butter to pan; swirl. Baste chicken with spoon, 1-3 min. Transfer to clean platter.
Toss pasta with warm sauce. Divide evenly on 6 plates; top with sliced chicken. Sprinkle each serving with 1 tsp cheese.
1 pkg (14.5 oz) Food You Feel Good About Penne Rigate Super Pasta, cooked per pkg directions
1 pkg (24 oz) Italian Classics Vodka Blush Sauce (Prepared Foods)
1 Tbsp Wegmans Pure Olive Oil
1 pkg Fennel Garlic Marinated Chicken Breasts
1 Tbsp Wegmans Basting Oil
1 Tbsp Wegmans Butter
4 tsp Italian Classics Shredded Parmigiano-Reggiano (Cheese Shop), divided
Simmer sauce on LOW in small saucepan, stirring occasionally.
Heat olive oil in large pan on MEDIUM-HIGH, until oil faintly smokes; add chicken. Turn over when chicken changes color one-quarter of way up and seared side has turned paper-bag brown, 3-4 min. Reduce heat to MEDIUM; cook chicken 10-12 min, until internal temp reaches 165 degrees (check by inserting thermometer halfway into thickest part of chicken).
Add basting oil and butter to pan; swirl. Baste chicken with spoon, 1-3 min. Transfer to clean platter.
Toss pasta with warm sauce. Divide evenly on 6 plates; top with sliced chicken. Sprinkle each serving with 1 tsp cheese.
Sunday Sauce
http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=699417#
1/4 cup Wegmans Extra-Virgin Olive Oil
1 pkg (about 1.5 lbs) boneless country spare ribs
6 links Italian Classics Hot Italian Pork Sausage
2 pkgs (8 oz each) Food You Feel Good About Cleaned & Cut Chopped Onions (4 cups)
8 Tbsp (20 cloves) minced Food You Feel Good About Peeled Garlic
2 cans (6 oz each) Wegmans Tomato Paste
4 cups water
6 cans (28 oz each) Italian Classics Coarse Ground Tomatoes
4 Tbsp dried basil
14 Homemade Meatballs (see related recipe), cooked
Salt and pepper to taste
Heat olive oil in large braising pan on MEDIUM-HIGH; add ribs and sausage. Cook, turning, 2-5 min, until meats are browned on all sides. Transfer meats to stockpot; set aside.
Reduce heat to LOW. Add onions and garlic to braising pan; cook, stirring, 10 min, until veggies are translucent.
Raise heat to MEDIUM; add tomato paste. Cook, stirring, 3-4 min, until paste just begins to brown. Add water, stirring to loosen browned bits on bottom of pan. Bring to simmer.
Transfer tomato paste/water mixture to stockpot. Stir in canned tomatoes and basil. Bring to simmer on MEDIUM. Reduce heat to LOW. Cook, stirring occasionally, 5 hours. Add cooked meatballs. Cook, stirring occasionally, 1 hour.
Carefully transfer meats to clean serving platter; cut meats into manageable pieces. Transfer sauce to serving bowl.
1/4 cup Wegmans Extra-Virgin Olive Oil
1 pkg (about 1.5 lbs) boneless country spare ribs
6 links Italian Classics Hot Italian Pork Sausage
2 pkgs (8 oz each) Food You Feel Good About Cleaned & Cut Chopped Onions (4 cups)
8 Tbsp (20 cloves) minced Food You Feel Good About Peeled Garlic
2 cans (6 oz each) Wegmans Tomato Paste
4 cups water
6 cans (28 oz each) Italian Classics Coarse Ground Tomatoes
4 Tbsp dried basil
14 Homemade Meatballs (see related recipe), cooked
Salt and pepper to taste
Heat olive oil in large braising pan on MEDIUM-HIGH; add ribs and sausage. Cook, turning, 2-5 min, until meats are browned on all sides. Transfer meats to stockpot; set aside.
Reduce heat to LOW. Add onions and garlic to braising pan; cook, stirring, 10 min, until veggies are translucent.
Raise heat to MEDIUM; add tomato paste. Cook, stirring, 3-4 min, until paste just begins to brown. Add water, stirring to loosen browned bits on bottom of pan. Bring to simmer.
Transfer tomato paste/water mixture to stockpot. Stir in canned tomatoes and basil. Bring to simmer on MEDIUM. Reduce heat to LOW. Cook, stirring occasionally, 5 hours. Add cooked meatballs. Cook, stirring occasionally, 1 hour.
Carefully transfer meats to clean serving platter; cut meats into manageable pieces. Transfer sauce to serving bowl.
Tuscan Lasagna
http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=726324#
1 red onion, chopped (2 cups)
1 carrot, peeled, chopped (1/2 cup)
1 pkg (8 oz) Food You Feel Good About Cleaned & Cut Diced Celery (2 cups)
1 pkg (4 oz) Citterio Cubetti Pancetta (Deli Dept)
1/4 cup Wegmans Extra-Virgin Olive Oil
1/2 tsp crushed red pepper
Pinch of grated nutmeg
3 1/2 tsp garam masala (spice blend ingredient)
1 tsp grated nutmeg (spice blend ingredient)
1/4 tsp cinnamon (spice blend ingredient)
3/4 tsp curry powder (spice blend ingredient)
3/4 lb ground pork
3/4 lb Wegmans 80% Lean Ground Beef
1 pkg (4 oz) Citterio Cubetti Prosciutto (Deli Dept)
1 cup dry red wine
1 pkg (24 oz) Italian Classics Seasoned Tomato Sauce (Prepared Foods)
1 3/4 cups water
2 tsp spice blend
salt and pepper to taste
1 pkg (12.5 oz) Italian Classics Lasagna Sheets (Dairy Dept), prepared per pkg directions
1 pkg (24 oz) Italian Classics Parmesan Cream Sauce (Prepared Foods), divided
6 Tbsp Italian Classics Grated Parmigiano-Reggiano, divided
Cracked black pepper to taste
Make soffritto: Process onion, carrot, celery, and pancetta in food processor until very fine. Set aside.
Heat oil in large stockpot on MEDIUM. Add soffrito, red pepper, and pinch of nutmeg. Cook, stirring often, about 10 min until water from veggies has evaporated and color has deepened.
Make spice blend: Combine garam masala, 1 tsp nutmeg, cinnamon, and curry powder in small container. Set aside.
Make meat ragu: Add ground pork, ground beef, and prosciutto to soffritto. Raise heat to MEDIUM-HIGH; cook, stirring constantly, until meat is cooked and crumbled to small pieces. Add red wine. Cook, stirring occasionally, 10-12 min until wine has completely evaporated.
Add tomato sauce, water, and 2 tsp spice blend.* Stir to combine. Season to taste with salt and pepper; bring to a simmer. Cover partially; reduce heat to LOW. Cook 15 min. This is a double batch of finished ragu. Use half in this recipe; freeze the other half for another pasta meal.
Preheat oven to 350 degrees. Spray bottom and sides of pan with nonstick cooking spray; spread bottom of pan with 1 cup meat ragu.
Arrange two lasagna sheets in pan in a single layer. Trim to fit bottom of pan without overlapping or going up sides or corners of pan.
Top with 3/4 cup meat ragu; completely covering noodles. Drizzle with 3/4 cup parmesan cream sauce. Top with 1 1/2 Tbsp Parmigiano-Reggiano and cracked black pepper to taste.
Repeat steps 7 and 8 twice.
Repeat step 7 one final time, then top with 1 1/2 cups meat ragu. Drizzle with remainder of Parmesan Cream Sauce. Top with 1 1/2 Tbsp Parmigiano-Reggiano and cracked black pepper. Cover with foil.
Bake 50 min. Remove from oven, remove foil. Return to oven; bake 15 min. Let rest 15 min before serving.
1 red onion, chopped (2 cups)
1 carrot, peeled, chopped (1/2 cup)
1 pkg (8 oz) Food You Feel Good About Cleaned & Cut Diced Celery (2 cups)
1 pkg (4 oz) Citterio Cubetti Pancetta (Deli Dept)
1/4 cup Wegmans Extra-Virgin Olive Oil
1/2 tsp crushed red pepper
Pinch of grated nutmeg
3 1/2 tsp garam masala (spice blend ingredient)
1 tsp grated nutmeg (spice blend ingredient)
1/4 tsp cinnamon (spice blend ingredient)
3/4 tsp curry powder (spice blend ingredient)
3/4 lb ground pork
3/4 lb Wegmans 80% Lean Ground Beef
1 pkg (4 oz) Citterio Cubetti Prosciutto (Deli Dept)
1 cup dry red wine
1 pkg (24 oz) Italian Classics Seasoned Tomato Sauce (Prepared Foods)
1 3/4 cups water
2 tsp spice blend
salt and pepper to taste
1 pkg (12.5 oz) Italian Classics Lasagna Sheets (Dairy Dept), prepared per pkg directions
1 pkg (24 oz) Italian Classics Parmesan Cream Sauce (Prepared Foods), divided
6 Tbsp Italian Classics Grated Parmigiano-Reggiano, divided
Cracked black pepper to taste
Make soffritto: Process onion, carrot, celery, and pancetta in food processor until very fine. Set aside.
Heat oil in large stockpot on MEDIUM. Add soffrito, red pepper, and pinch of nutmeg. Cook, stirring often, about 10 min until water from veggies has evaporated and color has deepened.
Make spice blend: Combine garam masala, 1 tsp nutmeg, cinnamon, and curry powder in small container. Set aside.
Make meat ragu: Add ground pork, ground beef, and prosciutto to soffritto. Raise heat to MEDIUM-HIGH; cook, stirring constantly, until meat is cooked and crumbled to small pieces. Add red wine. Cook, stirring occasionally, 10-12 min until wine has completely evaporated.
Add tomato sauce, water, and 2 tsp spice blend.* Stir to combine. Season to taste with salt and pepper; bring to a simmer. Cover partially; reduce heat to LOW. Cook 15 min. This is a double batch of finished ragu. Use half in this recipe; freeze the other half for another pasta meal.
Preheat oven to 350 degrees. Spray bottom and sides of pan with nonstick cooking spray; spread bottom of pan with 1 cup meat ragu.
Arrange two lasagna sheets in pan in a single layer. Trim to fit bottom of pan without overlapping or going up sides or corners of pan.
Top with 3/4 cup meat ragu; completely covering noodles. Drizzle with 3/4 cup parmesan cream sauce. Top with 1 1/2 Tbsp Parmigiano-Reggiano and cracked black pepper to taste.
Repeat steps 7 and 8 twice.
Repeat step 7 one final time, then top with 1 1/2 cups meat ragu. Drizzle with remainder of Parmesan Cream Sauce. Top with 1 1/2 Tbsp Parmigiano-Reggiano and cracked black pepper. Cover with foil.
Bake 50 min. Remove from oven, remove foil. Return to oven; bake 15 min. Let rest 15 min before serving.
Saturday, November 5, 2011
Peanut Butter Pretzel Cookies
http://sugarcooking.blogspot.com/2010/07/pretzel-cookies-with-chocolate-peanut.html
Ingredients:
- 1 1/2 cups of all purpose flour
- 1/2 tsp. of salt
- 1/4 tsp. of baking soda
- 1/2 cup of butter at room temperature
- 1/2 cup of tightly packed light brown sugar
- 1/3 cup of granulated sugar
- 1 egg (beaten)
- 1 tsp vanilla extract
- 1 cup milk chocolate chips
- 1/2 cup peanut butter chips
- 1/2 cup broken up pretzel pieces
- Preztel Salt or Sea Salt
Directions:
- In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
- In a larger bowl, beat the butter and sugars together on medium speed until light and fluffy (about 2-3 minutes). On low speed, slowly add the beaten egg and vanilla extract. Beat to combine, scrape down the sides of the bowl.
- Add the flour mixture and beat just until there are no more streaks of flour. Stir in the chocolate chips, peanut butter chips, and preztels. Cover and refrigerate for an hour.
- Preheat the oven to 350F. Line baking sheets with parchment paper. Scoop out well rounded tablespoonfuls of the dough and sprinkle with pretzel salt. Leave about 2 inches between each ball. Bake for 10 minutes. If you prefer crispier cookies increase the baking time by 1-2 minutes. Allow the cookies to cool on the baking sheet for a few minutes before removing.
Thursday, November 3, 2011
Pumpkin Cream Cheese Bread
http://www.kraftrecipes.com/recipes/layered-pumpkin-loaf-107300.aspx?cm_mmc=eml-_-rbe-_-20111103-_-1040&cm_lm=9DA8479D002A73BC9A142204BB7EA792
What You Need1 cup canned pumpkin
1 cup plus 2 Tbsp. granulated sugar, divided
1/2 cup packed brown sugar
4 egg whites, divided
1/2 cup fat-free milk
1/4 cup canola oil
2 cups flour
2-1/2 tsp. CALUMET Baking Powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
Make ItHEAT oven to 350ºF.
MIX pumpkin, 1 cup granulated sugar, brown sugar, 3 egg whites, milk and oil in large bowl. Add flour, baking powder, spice and salt; stir just until moistened. Beat Neufchatel cheese, remaining granulated sugar and remaining egg white with whisk until well blended.
SPOON half the pumpkin batter into 9x5-inch nonstick loaf pan sprayed with cooking spray; cover with layers of Neufchatel mixture and remaining pumpkin batter.
BAKE 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean. Loosen bread from sides of pan; cool in pan 10 min. Remove from pan to wire rack; cool completely.
Kraft Kitchens TipsHow to Store BreadWrap cooled bread in foil or plastic wrap. Store in refrigerator up to 4 days. sign in and join the discussion
What You Need1 cup canned pumpkin
1 cup plus 2 Tbsp. granulated sugar, divided
1/2 cup packed brown sugar
4 egg whites, divided
1/2 cup fat-free milk
1/4 cup canola oil
2 cups flour
2-1/2 tsp. CALUMET Baking Powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
Make ItHEAT oven to 350ºF.
MIX pumpkin, 1 cup granulated sugar, brown sugar, 3 egg whites, milk and oil in large bowl. Add flour, baking powder, spice and salt; stir just until moistened. Beat Neufchatel cheese, remaining granulated sugar and remaining egg white with whisk until well blended.
SPOON half the pumpkin batter into 9x5-inch nonstick loaf pan sprayed with cooking spray; cover with layers of Neufchatel mixture and remaining pumpkin batter.
BAKE 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean. Loosen bread from sides of pan; cool in pan 10 min. Remove from pan to wire rack; cool completely.
Kraft Kitchens TipsHow to Store BreadWrap cooled bread in foil or plastic wrap. Store in refrigerator up to 4 days. sign in and join the discussion
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