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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:
93
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Posted:
Jan 14, 2009 1:24 PM
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It's cooked fish with flavoring, coloring, preservatives and chemicals added
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Moderator_Jane
Posts:
1,656
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Posted:
Jan 14, 2009 10:05 AM
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> I've added it to salads, pastas and have eaten it
> plain right out of the package with no problems.
I've never had any problems with it either. I do watch the expiration dates carefully on any seafood product, but otherwise, it's just cooked white fish.
To each his own, however. No one has to like what I like. 
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Posts:
250
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Posted:
Jan 13, 2009 2:22 PM
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I have BIG concerns about artificial crabmeat. I DONOT trust how it's made. Plus I think it smells bad.
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Posts:
1,787
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Posted:
Jan 13, 2009 1:29 PM
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I've added it to salads, pastas and have eaten it plain right out of the package with no problems.
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Moderator_Sky
Posts:
1,521
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Posted:
Jan 13, 2009 8:12 AM
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> Follow this link: What is imitation
> crab
Enlightening. I like that last line about it not being much different nutritionally than real crab. If it's already cooked, though, do you have to be careful about how to use it in recipes so it doesn't dry out?
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Posts:
27
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Posted:
Jan 12, 2009 6:05 PM
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> > > I make almost this exact recipe but with
> shrimp
> > or
> > > imitation crab. It's wonderful. The
> > possibilities for
> > > stir fry as a technique are just endless.
> I
> > > especially like it in the summer when I
> have a
> > > mishmash of vegetables from the garden.
> >
> >
> > I mite not want to know the answer, but what is
> > imitation crab?
>
> Follow this link: What is imitation
> crab
Yes, do tell. Is it animal, vegetable or mineral?
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Posts:
1,787
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Posted:
Jan 10, 2009 9:15 AM
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> > I make almost this exact recipe but with shrimp
> or
> > imitation crab. It's wonderful. The
> possibilities for
> > stir fry as a technique are just endless. I
> > especially like it in the summer when I have a
> > mishmash of vegetables from the garden.
>
>
> I mite not want to know the answer, but what is
> imitation crab?
Follow this link: What is imitation crab
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Posts:
3
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Posted:
Jan 9, 2009 9:11 PM
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my family likes this recipe-
either chicken or beef cut into strips(about 1.5-2lbs)
asian veggies (you can get them frozen)
kraft sesame dressing(about 1 cup-depending on how well you like it)
linguine noodles(16oz package)
small can of water chestnuts
cook the chicken or beef until near done. add half the dressing. cook until the dressing cooks to about half of what you put in. cook pasta to the firmness you and your family desire, and set aside. add veggies and water chestnuts, and heat thouroughly. at the last minute, add the noodles and toss. you will need a large skilllet or wok for this recipe. it is very good, and without all of the added asian condiments, it is not as high in sodium as some other recipes. the only sodium you will get will come from the dressing, and veggies if they come seaasoned. try it, i think your family will enjoy.
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Posts:
8
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Posted:
Jan 9, 2009 4:53 PM
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> I make almost this exact recipe but with shrimp or
> imitation crab. It's wonderful. The possibilities for
> stir fry as a technique are just endless. I
> especially like it in the summer when I have a
> mishmash of vegetables from the garden.
I mite not want to know the answer, but what is imitation crab?
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Moderator_Jane
Posts:
1,656
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Posted:
Jan 9, 2009 5:34 AM
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> The recipe Mod Jane posted is a good one. Here is a
> recipe I copied while waiting in the doctor's office
> a few weeks ago. You need a very large skillet or a
> wok b/c it makes a huge amount.
> 8 oz linquini, cooked and drained
> 2 T veg oil
> 1 lb diced chicken
> 1 clove garlic
> 2 green onions
> 10 oz sliced mushrooms
> 1/2 head of a small cabbage
> 1 12 c shredded carrots
> 1/4 c water
> 1/4 c teriyaki sauce
> 1 T grated ginger
>
> While pasta is cooking, Heat 1 T oil, add chicken and
> 1/8 tsp salt, cook until not pink, remove from pan
> and set aside. To skillet add remaining oil, light
> part on the onions, and garlic. Cook 1 min. Add
> mushrooms and cook 5 min. Add carrots and cabbage
> and cook 5 more minutes until cabbage wilts, stirring
> often. Mix teriaki and ginger pour over veggies, add
> cooked pasta and chicken back to skillet, cook 2 more
> min. Toss to serve.
>
> I added some hoisin sauce and extra teriyaki b/c I
> love my food w/ lots of sauce. I also added some
> sesame seeds when I added the sauce the 2nd time I
> made it and next time will top with some chopped
> toasted peanuts.
I make almost this exact recipe but with shrimp or imitation crab. It's wonderful. The possibilities for stir fry as a technique are just endless. I especially like it in the summer when I have a mishmash of vegetables from the garden.
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Posts:
1,787
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Posted:
Jan 8, 2009 10:27 PM
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The recipe Mod Jane posted is a good one. Here is a recipe I copied while waiting in the doctor's office a few weeks ago. You need a very large skillet or a wok b/c it makes a huge amount.
8 oz linquini, cooked and drained
2 T veg oil
1 lb diced chicken
1 clove garlic
2 green onions
10 oz sliced mushrooms
1/2 head of a small cabbage
1 12 c shredded carrots
1/4 c water
1/4 c teriyaki sauce
1 T grated ginger
While pasta is cooking, Heat 1 T oil, add chicken and 1/8 tsp salt, cook until not pink, remove from pan and set aside. To skillet add remaining oil, light part on the onions, and garlic. Cook 1 min. Add mushrooms and cook 5 min. Add carrots and cabbage and cook 5 more minutes until cabbage wilts, stirring often. Mix teriaki and ginger pour over veggies, add cooked pasta and chicken back to skillet, cook 2 more min. Toss to serve.
I added some hoisin sauce and extra teriyaki b/c I love my food w/ lots of sauce. I also added some sesame seeds when I added the sauce the 2nd time I made it and next time will top with some chopped toasted peanuts.
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Posts:
1
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Posted:
Jan 8, 2009 5:14 PM
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My favorite stir fry is total simple, cheap, yummy, & healthy.
You can mix and match anything you like, but this is what I use.
Cut onions, any type of bell peppers(I mix colors because they are really pretty & taste great) button mushrooms, green onions, carrots, & bok choy into strips, about the same size as you cut your strips of pork, steak, or chicken. Usually a bit bigger than the width of a pencil. Make whole wheat spaghetti in boiling UNSALTED water(you'll see why). Stir fry your veggies (except the green onions) with your meat in 1 tsp powdered ginger (1/2 tsp if it's freshly grated) 1/4 cup soy sauce(why you don't salt the noodles) 4 tbls sesame oil, & 1 tsp fresh garlic. (I use the already prepared in the jar, it's cheaper & lasts forever.) When the meat is just about done. Add bean sprouts & your sliced green onions. Drain your pasta well & toss with all your veggies & the sauce in the bottom of your stir fry. Enjoy~ It's better the 2nd day reheated because the noodles soak up all the flavor! This is a favorite for entertaining because you can feed alot of people cheap! Hope this helps!
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Posts:
4
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Posted:
Jan 8, 2009 3:16 PM
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I like to use the Asian Toasted Sesame Dressing with Hoisin Sauce and Sweet and sour sauce with chicken, matchstick carrots and broccoli added to either whole wheat pasta or brown rice.
Using all three seems to make it plenty flavorful as well as saucy enough for the past/rice. For a little bite add red pepper flakes!
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Moderator_Jane
Posts:
1,656
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Posted:
Jan 7, 2009 12:51 PM
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> I am looking for a good stir fry recipe. I am
> thinking something with a ginger sesame sauce?? Any
> recommendations???
I love stir fry. It's a great way to use small quantities of meat and larger quantities of veggies. I make this recipe a lot, although I cook regular brown rice, and normally use fresh vegetables I tend to have including onions, peppers, mushrooms, broccoli and bok choy (or other cabbage).
To add extra zip I often use a small amount of hot sesame oil in the wok.
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Posts:
1
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Posted:
Jan 7, 2009 12:22 PM
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I am looking for a good stir fry recipe. I am thinking something with a ginger sesame sauce?? Any recommendations???
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