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May Recipes

RHUBARB & STRAWBERRY ICE CREAM

Unlike many ice-cream recipes, this one does not contain any eggs.

1    lb. Trimmed Rhubarb (cut into 1/2 inch pieces, about 3 1/2 cups)

3/4 Cup Plus 2 Tbsp. Sugar

2    Tbsp. Water

8    oz. Ripe Strawberries

1    Cup Heavy Cream

1/2 Cup Milk

2    Tbsp. Kirsch

Place rhubarb, A cup sugar, and the water in a saucepan over medium heat. Bring to a boil; reduce heat to medium low; let simmer, stirring frequently, until rhubarb is very tender and beginning to fall apart, about 12 minutes. Remove from heat; transfer to a bowl; set aside.

Place strawberries in the bowl of a food processor; puree. Strain through a fine sieve or chinois into a bowl; set aside.

Scald cream and milk in a saucepan over medium heat. Do not let boil. Remove from heat, add remaining 6 tablespoons sugar, and stir until sugar is dissolved. Allow mixture to cool to room temperature.

In a medium bowl, combine cooked rhubarb, strawberry puree, cream mixture, and kirsch. Cover with plastic wrap, and chill at least 2 hours or overnight. Freeze in an ice-cream maker according to the manufacturer's instructions. * Yield: Makes 1 quart

Recipe From: Martha Stewart Living


SLOW-COOKER CHICKEN CACCIATORE

1/4 Cup Kraft Zesty Italian Dressing

3    lb.  Mixed Chicken Thighs and Drumsticks

1/2 lb. Fresh Mushrooms (sliced)

1    Large Onion (coarsely chopped)

1/2 Cup Each Red and Green Pepper Strips

1    Clove  Garlic (minced)

1    Can (14.5 oz.) Crushed Tomatoes

1    tsp.  Salt

1    tsp. Dried Thyme Leaves

4    Cups Hot Cooked Long-grain White Rice

Heat dressing in large skillet on medium-high heat. Add chicken, in batches; cook 2 to 3 min. on each side or until each piece is browned on both sides.

Place mushrooms, onions, peppers and garlic in slow cooker; top with chicken. Combine tomatoes, salt and thyme; pour over ingredients in slow cooker. Cover with lid. Cook on low 6 to 8 hours (or on high 5 hours).  Serve chicken mixture over rice. 8 servings


SWEET & SAUCY CHICKEN

6    Boneless, Skinless Chicken Breasts

2    Cups Salsa

1/3 Cup Brown Sugar

2    Tbsp. Honey Dijon Mustard

Preheat oven to 350 degrees F. Combine all ingredients and place in greased 13x9" pan.

Bake at 350 degrees F. for 40 to 45 minutes or until chicken is thoroughly cooked. Serve with or over rice.


CHEESY CHICKEN POT PIE

3    Cups Cooked Chicken (chopped)

1    pkg.  (16 oz.) Frozen Mixed Vegetables (carrots, corn, green beans, peas; thawed and drained)

1/2 lb. (8 oz.) Velveeta Pasteurized Prepared Cheese Product (cut into 1/2-inch cubes)

1    Can  (10 3/4 oz.) Reduced-sodium Condensed Cream of Chicken Soup

1    Can (8 oz.) Refrigerated Crescent Dinner Rolls

Heat oven to 375 degrees F. Combine the first 4 ingredients in a 13x9 inch baking dish. Unroll dough; place over chicken mixture. Bake 20 to 25 minutes or until crust is golden brown. Makes 8 servings.


CABBAGE ROLL CASSEROLE

2    lbs. Ground Beef

1    Large Onion (chopped)

3    Garlic Cloves (minced)

2    Cans (15 oz. each) Tomato Sauce (divided)

1    tsp. Dried Thyme

1/2 tsp. Dill Weed

1/2 tsp. Rubbed Sage

1/4 tsp. Salt

1/4 tsp. Pepper

1/4 tsp. Cayenne Pepper

2    Cups Cooked Rice

4    Bacon Strips (cooked and crumbled)

1    Medium Head Cabbage (2 lbs., shredded)

1    Cup (4 oz.) Shredded part-skim Mozzarella Cheese

In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in one can of tomato sauce and seasonings. Bring to a boil. Reduce heat: Cover and simmer for 5 minutes. Stir in rice and bacon; heat through. Remove from the heat.

Layer a third of the cabbage in a greased 13-in. x 9-in. baking dish. Top with half of the meat mixture. Repeat layers; top with remaining cabbage. Pour remaining can of tomato sauce over top. Cover and bake at 375° for 45 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving. Yield: 12 servings


GERMAN CHOCOLATE BARS

These mouthwatering bars taste just like German chocolate cake!

2/3 Cup Butter (softened)

1    Betty Crocker® SuperMoist® German Chocolate Cake Mix

1    Cup Semisweet Chocolate Chips

1    Container Betty Crocker® Rich Creamy Coconut Pecan Frosting

1/4 Cup Milk

Heat oven to 350°F (325°F for dark or nonstick pan). Lightly grease or spray bottom and sides of 13x9-inch pan.

In medium bowl, cut butter into cake mix, using pastry blender or fork, until mixture looks like fine crumbs. Press half of the mixture (2 1/2 cups) in bottom of pan

Bake 10 minutes. Sprinkle chocolate chips over baked layer. Drop frosting by tablespoonfuls over chocolate chips. Stir milk into remaining cake mixture. Drop by teaspoonfuls onto frosting layer

Bake 24 to 28 minutes or until cake portion is slightly dry to touch; cool completely. Refrigerate until firm. For 48 bars, cut into 8 rows by 6 rows. Store loosely covered. Makes 48 bars.


CRAB PASTA SALAD

This is especially good for summer picnics and barbecues.

8    oz. Uncooked Medium Pasta Shells

1    lb. Creamy Coleslaw

1/2 Cup Mayonnaise

1    Tbsp. Onion (chopped)

1    tsp. Dill Weed

      Dash Salt

2    Cups Imitation Crab Meat (chopped)

Cook pasta according to the package directions. Meanwhile, in a large serving bowl, combine the coleslaw, mayonnaise, onion, dill and salt. Stir in the crab meat.

Drain pasta and rinse in cold water. Add to coleslaw mixture; toss to coat. Chill until serving. Yield: 4 servings.

Recipe From: Cheryl


CHOCOLATE CHIP CAKE

2 1/2 Cups Flour

3       tsp. Baking Powder

1       tsp. Baking Soda

1/4    tsp. Salt

1       Cup Butter

1       Cup Sugar

3       Eggs

1       Cup Sour Cream

2       tsp. Vanilla

1       Cup Walnuts (chopped)

1       Cup Chocolate Chips

1/2    Cup Brown Sugar

2       tsp. Cinnamon

Preheat oven to 350 degrees F. Sift together the flour, baking powder, baking soda and salt. In a separate bowl, cream the butter, sugar and eggs (add the eggs in one at a time, beating after each addition).

Add sour cream and vanilla to the creamed mixture, mix well. Slowly add flour mixture to the creamed mixture, mix thoroughly.

In another bowl mix the chopped nuts, chocolate chips, brown sugar and cinnamon. Grease a tube pan (angel food cake pan). Pour 1/2 the batter in the pan then sprinkle on 1/2 the chocolate chip mixture. Add the remainder of the batter, then sprinkle the remainder of the chocolate chip nut mix on top. Bake 1 hour at 350 degrees F.


CREAMY TORTELLINI WITH HAM AND PEAS

1       lb. Refrigerated Cheese Tortellini

1       Cup Frozen Peas

1 1/2 Cups Cooked Ham (cubed)

4       Tbsp. Flour

2       Cups Milk

1       Cup Grated Parmesan Cheese

1/2    tsp. Ground Black Pepper

Bring a large pot of water to a boil. Add the tortellini and cook according to package directions. Stir in peas during last 2 minutes of cooking; drain.

Meanwhile, spray a large nonstick skillet with nonstick spray and heat over medium heat. Add the ham and cook, stirring occasionally, until lightly browned (about 3 minutes). Remove and reserve the ham. Dissolve the flour in the milk in a small bowl and add to skillet. Cook, stirring occasionally, until thickened (about 10 minutes). Remove from heat and stir in Parmesan cheese and pepper. Add the ham, tortellini, and peas and toss to coat. Makes 4 servings.


HAM AND EGG PIZZA

1    Tube (8 oz.) Refrigerated Crescent Rolls

3    Eggs

2    Tbsp. Milk

1/8 tsp. Pepper

2    Cups Cooked Ham (finely chopped)

1    Cup Frozen Shredded Hash Brown Potatoes

1    Cup (4 oz.) Shredded Cheddar Cheese

1/2 Cup Shredded Parmesan Chees

Uroll crescent roll dough and place on an ungreased 12-in. pizza pan. Press onto the bottom and 1/4 in. up the sides, sealing seams and perforations. Bake at 375 degrees F for 5 minutes. Meanwhile, in a bowl, beat eggs, milk and pepper. Sprinkle ham, hash browns and cheddar cheese over crust. Carefully pour egg mixture over cheese. Sprinkle with Parmesan. Bake for 25-30 minutes or until eggs are completely set.


 

TURKEY-STUFFED PEPPERS

5       Medium Green Peppers

1       Large Onion (chopped)

2       tsp. Olive Oil

1 1/4 lbs. Lean Ground Turkey

2       tsp. Ground Cumin

1       tsp. Italian Seasoning

1       Garlic Clove (minced)

1/2    tsp. Salt

1/2    tsp. Pepper

1       Package (7 oz.) Shredded Cheddar Cheese

2       Medium Tomatoes (finely chopped)

1 1/2 Cups Soft Bread Crumbs

1/4    tsp. Smoked Paprika

Cut peppers in half lengthwise and discard seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.

In a large skillet, sauté onion in oil until tender. Add the turkey, cumin, Italian seasoning, garlic, salt and pepper; cook and stir over medium heat until meat is no longer pink. Transfer to a large bowl; stir in the soy cheese, tomatoes and bread crumbs. Spoon into pepper halves. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Sprinkle with paprika. Bake, uncovered, at 325° for 20-25 minutes or until heated through and peppers are tender. Yield: 5 servings.


 

TOMATO BACON GRILLED CHEESE

A simple, golden brown, grilled cheese sandwich with the twist of bacon and tomato.

8    Slices Bacon

1/4 Cup Butter (softened)

8    Slices White Bread

8    Slices American Cheese

8    Slices Tomato

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.

Heat a large skillet over medium heat. Spread butter onto one side of each slice of bread. Lay 4 slices of bread, butter side down, in the skillet. Top with a slice of cheese, 2 slices tomato, bacon, and another slice of cheese. Cover with a slice of bread, butter side out. Fry sandwiches until golden on both sides. Servings: 4