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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
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Posts:
135
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Re: When was the last time Michele McAdoo of Kraft Kitchens made this?
Posted:
Oct 12, 2009 2:44 PM
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Who cares if we are on a diet, right?.
This is good.
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Posts:
135
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When was the last time Michele McAdoo of Kraft Kitchens made this?
Posted:
Oct 12, 2009 2:32 PM
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Believe it or not, you can whip up hearty fall comfort food that tastes like it took all day to cook in practically no time. Indulge in fish with creamy leeks, vegetarian flatbread pizzas, tasty rib-eye steaks, roasted root vegetables, and simple but delicious desserts, including a quick spice cake and baked apples. This week's menu plan is filled with flavorful, satisfying recipes that will get your family excited about the shifting seasons. Earthy sweet potatoes are the perfect accompaniment for pork tenderloin topped with an intensely garlicky vinaigrette. End the meal on a sweet note with an easy but elegant Banana-Chocolate Strudel.
Banana Chocolate Strudel
4 (17- by 12-inch) phyllo sheets, covered with 2 overlapping pieces plastic wrap and then a damp kitchen towel
3 tablespoons unsalted butter, melted
2 firm-ripe bananas
2 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
1 large egg, beaten with 1 teaspoon water
Confectioners sugar for dusting
Accompaniment: lightly sweetened whipped cream
Preparation Preheat oven to 425.
Arrange 1 phyllo sheet on a work surface with a short side of phyllo nearest you, keeping remaining sheets covered, and brush with some butter. Top phyllo with 3 more sheets of phyllo, brushing each with butter. Arrange bananas one above the other, horizontally, on lower third of phyllo, leaving a 1-inch border on both sides (trim bananas if too long). Sprinkle chocolate over bananas, then fold sides of phyllo toward middle (over ends of bananas). Fold bottom edge of phyllo over bananas and roll up bananas in phyllo. Transfer strudel, seam side down, to a baking sheet lined with parchment paper or to a buttered baking sheet, then brush strudel with beaten egg. Cut 4 (1/2-inch-long) steam vents diagonally along top of strudel with a sharp knife. Bake in middle of oven until golden, about 12 to 15 minutes. Cool slightly on a rack, then dust with confectioners sugar.
Pork Tenderloin with Arugula Endive and Walnut Vinaigrette
1 1/4 pound pork tenderloin
1 tablespoon vegetable oil
1/3 cup red-wine vinegar
About 1/2 cup extra-virgin olive oil
1 cup walnuts, toasted , divided
2 garlic cloves, coarsely chopped
2 tablespoons water
5 ounces baby arugula
3 medium Belgian endives, sliced crosswise into 1/4-inch pieces
Preparation Preheat oven to 375 with rack in middle.
Pat pork dry and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat vegetable oil in a 12-inch ovenproof heavy skillet over medium-high heat until it shimmers, then brown pork on all sides, about 6 minutes total.
Transfer pork in skillet to oven and roast until an instant-read thermometer inserted into center registers 145 to 150, 20 to 25 minutes. Transfer to a cutting board and let stand 10 minutes.
While pork stands, add vinegar to skillet (be careful; handle will be very hot) and boil, scraping up any brown bits, until slightly reduced, about 30 seconds. Transfer to a heatproof measuring cup and add enough olive oil to bring total to 3/4 cup liquid.
Pulse 3/4 cup walnuts with garlic, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a coarse paste in a food processor. With motor running, slowly add oil mixture to make vinaigrette.
Toss arugula and endive with just enough vinaigrette to coat, then divide among plates. Top with thin slices of pork and drizzle with remaining vinaigrette. Crumble remaining 1/4 cup walnuts over pork.
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