|
|
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
Moderator_Deanne
Posts:
1,706
|
Re: Desperately need some new ideas
Posted:
Sep 23, 2009 8:23 PM
|
> I thought I would share this recipe again. I posted
> it last year at about this time, too. It is perfect
> for this time of year as well as quick and easy --
> and tasty!
>
> PASTA & CHICKEN IN PUMPKIN CREAM SAUCE
> Preparation 10 min. Cooking 11 min. 6 servings
> Ingredients:
> 8 ounces (3 cups) uncooked dried farfalle (bow tie)
> ) or penne pasta
> 2 tablespoons butter
> 1 1/4 pounds boneless skinless chicken breast
> t halves, cut crosswise into 1/2-inch strips
> 1 teaspoon finely chopped fresh garlic
> 1 cup cooked canned pumpkin (or squash)
> 1/2 cup chicken broth
> 3/4 cup Heavy Whipping Cream
> 1 tablespoon chopped fresh sage leaves
> 1/2 teaspoon salt
> Instructions:
> Cook pasta according to package directions. Drain;
> keep warm.
> Meanwhile, melt butter in 12-inch skillet until
> sizzling; add chicken and garlic. Cook over
> medium-high heat, stirring occasionally, until
> chicken is no longer pink in center (8 to 10
> minutes). Add cooked pasta.
> While the chicken is cooking, combine pumpkin,
> chicken broth, whipping cream, sage and salt in
> medium bowl. When the chicken and pasta are finished,
> pour the mixture over the pasta and chicken; gently
> toss to coat. Cook over medium heat until heated
> through (3 to 5 minutes).
> TIP: To keep pasta dishes hot longer, heat the
> serving dish or bowl. Ovenproof serving pieces can be
> kept warm in a 150°F to 200°F oven. Spoon hot pasta
> mixture directly into hot serving dish immediately
> before serving.
Wow, what a great sounding fall dish. Thanks for re-posting!
|
|
|
Posts:
1
|
Re: Desperately need some new ideas
Posted:
Sep 23, 2009 4:22 PM
|
I tried this last evening and it was a hit with a very fussy hubby. 11/2lb pork tenderloin,marinated in a Carribean Jerk style marinade/sauce. Premade polenta sliced. sweet red bell peppersliced,mandarin orange sections-both leftover from another meal and in need of use. Mission figs sliced into thin strips. Sear the tenderloin in a nonstick pan while preheating oven to 400degrees with a heavy metal pan or cookie sheet. when tenderloin has been seared 3-5 min both sides place on to pan in oven and cook for 20 min at 400. Turn oven off and open door as you prepare the side dish and sauce. I used an orange flavored olive oil you can use plain EVO once it is hot turn down to med high and add polenta slices they need 2-3 min for each side, after 2 min add the pepper strips fig slices and mandarine orange sections cook at least one more minute on high adding the ingredients will cool down the pan,turn polenta slices and continue to toss other ingredients,add 1/4 cup of fresh marinade to the pan and lower temp so sugars in the sauce do not burn. continue to toss sliced items and oranges with sauce until polenta is heated through. turn off heat remove tenderloin from oven and slice. I plated this with two slices of polenta 3 slices of tenderloin and topped with the saute mix. Drizzle any remaining juice on plate for dipping. I also haaad some leftover toasted cocnut that I sprinkled over this dish...Yum, sweet,spicy and crunchy
|
|
|
Posts:
807
|
Re: Desperately need some new ideas
Posted:
Sep 22, 2009 9:23 PM
|
I thought I would share this recipe again. I posted it last year at about this time, too. It is perfect for this time of year as well as quick and easy -- and tasty!
PASTA & CHICKEN IN PUMPKIN CREAM SAUCE
Preparation 10 min. Cooking 11 min. 6 servings
Ingredients:
8 ounces (3 cups) uncooked dried farfalle (bow tie) or penne pasta
2 tablespoons butter
1 1/4 pounds boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
1 teaspoon finely chopped fresh garlic
1 cup cooked canned pumpkin (or squash)
1/2 cup chicken broth
3/4 cup Heavy Whipping Cream
1 tablespoon chopped fresh sage leaves
1/2 teaspoon salt
Instructions:
Cook pasta according to package directions. Drain; keep warm.
Meanwhile, melt butter in 12-inch skillet until sizzling; add chicken and garlic. Cook over medium-high heat, stirring occasionally, until chicken is no longer pink in center (8 to 10 minutes). Add cooked pasta.
While the chicken is cooking, combine pumpkin, chicken broth, whipping cream, sage and salt in medium bowl. When the chicken and pasta are finished, pour the mixture over the pasta and chicken; gently toss to coat. Cook over medium heat until heated through (3 to 5 minutes).
TIP: To keep pasta dishes hot longer, heat the serving dish or bowl. Ovenproof serving pieces can be kept warm in a 150°F to 200°F oven. Spoon hot pasta mixture directly into hot serving dish immediately before serving.
|
|
|
Posts:
2
|
Re: Desperately need some new ideas
Posted:
Sep 22, 2009 6:11 PM
|
Burger Veggie Soup
1 - 2 # burger -brown with 1/2 sweet onion(diced) then drain ( I use turkey burger)
I just brown mine in a large dutch oven pot.
Add 3 to 4 (16 oz) cans tomatoes (I use my quart jars I canned, and I use 4)
1 bag of frozen or 2 cans (drained) mixed veggies.
1 cup or 1 can (drained) corn
Salt / Pepper to taste
This does not call for broth , stock or boulion but, I always toss in either 1 - 1 1/2 cups of stock or broth OR about 4 beef boulion cubes. You can flavor it with other spices if you chose. Itallian spice will give it a unique flavor! This can be altered and you can use potatoes and carrots. Or even some cabbage! Very versatile!
|
|
|
Posts:
158
|
Re: Desperately need some new ideas
Posted:
Sep 18, 2009 10:32 AM
|
> Hi, I would like to make some soup made with
> hamburger meat and veggies. Would anyone have any
> recipe. Sorry if this is not where I should post this
> question. Thanks in advance.
I just made this the other night (in my slow cooker) and it turned out wonderful!!
BURGER NOODLE SOUP
7-8 cups water
7-8 beef bouillon cubes
***or just use 7-8 cups of beef broth***
browned up 1/2 pound ground turkey (I've found anything you use ground beef for can easily be used with ground turkey)
8 oz. can tomato sauce
1 can diced tomatoes
1 diced onion
1 diced green pepper
2 stalks diced celery
2 diced carrots
1/2 bag frozen corn
2 teaspoons Italian seasoning
1 1/2 cups COOKED elbow macaroni (I never cook noodles within the slow cooker (too mushy for me)
Put all ingredients in slow cooker (except the elbows) cook on low for 5-6 hours or high for 3-4 hours - when done stir in cooked elbows - serve with crusty bread for dipping & salad to round out the meal
|
|
Moderator_Jane
Posts:
1,656
|
Re: Desperately need some new ideas
Posted:
Sep 18, 2009 7:34 AM
|
> Hi, I would like to make some soup made with
> hamburger meat and veggies. Would anyone have any
> recipe. Sorry if this is not where I should post this
> question. Thanks in advance.
One of my favorite ways to make a soup with ground meat is taco soup: http://www.kraftfoods.com/kf/recipes/taco-soup-111547.aspx
As is, it has tomatoes, beans, onions and corn, but I usually add green peppers when I brown the onion, and I often add sliced carrots.
I've also added cooked ground meat to a basic vegetable soup.
Here's another recipe I found that seems to fit your requirements. I don't think you would need to use a slow cooker: http://www.cooks.com/rec/view/0,1612,148176-254195,00.html
It's starting to be that time of year when hearty soups start to sound really good.
|
|
|
Posts:
2
|
Re: Desperately need some new ideas
Posted:
Sep 18, 2009 7:06 AM
|
Hi, I would like to make some soup made with hamburger meat and veggies. Would anyone have any recipe. Sorry if this is not where I should post this question. Thanks in advance.
|
|
Moderator_Jane
Posts:
1,656
|
Re: Desperately need some new ideas
Posted:
Aug 31, 2009 11:40 AM
|
> I would start by looking around this sight, check out
> old comments. This past summer someone asked for a
> recipe for Huluski, and a bunch of people sent
> her/him recipes. I'd never heard of it, but decided
> it sounded interesting. I've now made it 3 times,
> once for a pot luck supper where it was a huge hit.
> Look around, you'll find someting you like.
I remember that. In fact, I was trying to remember the name to look it again. Freki have you been reading my mind?
One of the really nice things about a community like this one, is that we are so geographically diverse, with different regional dishes and techniques, but we all like cooking. It's fun to share.
|
|
|
Posts:
207
|
Re: Desperately need some new ideas
Posted:
Aug 30, 2009 3:00 PM
|
I would start by looking around this sight, check out old comments. This past summer someone asked for a recipe for Huluski, and a bunch of people sent her/him recipes. I'd never heard of it, but decided it sounded interesting. I've now made it 3 times, once for a pot luck supper where it was a huge hit. Look around, you'll find someting you like.
|
|
|
Posts:
182
|
Re: Desperately need some new ideas
Posted:
Aug 27, 2009 5:04 PM
|
I just can't thank you all enough!!! Please keep the ideas coming.
|
|
Moderator_Deanne
Posts:
1,706
|
Re: Desperately need some new ideas
Posted:
Aug 27, 2009 3:31 PM
|
> Here's a link to my Recipe Box with some of my
> personal recipes...enjoy!! and I'm with ya, I feel
> like I make the same stuff all the time, but it's
> getting better...GOOD LUCK! you've definitely come to
> the right place for great suggestions & advice!
>
I think we all get in ruts like this, our family likes it, it requires little 'thought so it's easy.
I counter this (somewhat) by asking for recipes when we go to a cookout or dinner at someone's house. If I really liked something I'll be more excited about trying it myself, and it ends up building up my cooking 'base'. When I get feeling the rut stage I'll also put a cookbook on the table and when I sit with coffee I can flip through to look for things. A lot of it is being an 'active' cooker, meaning on the look out for something new.
|
|
|
Posts:
2
|
Re: Desperately need some new ideas
Posted:
Aug 27, 2009 12:25 PM
|
I find inspiration by choosing a type of cuisine (mexican, chinese, italian) and thinking of what I love at those types of restaurants. For instance, I just went to Cantina Laredo and had the BEST chicken dish. So I came home and, turns out, it will be pretty easy to copy. Grilled Chicken topped with a creamy poblano sauce (on Kraft website) and artichoke hearts, bell pepper, onion, spinach and then monterey jack cheese! Yummy! Then you can think of italian, make your same old sauce but make stuffed shells instead of lasagna or spaghetti.
|
|
|
Posts:
4
|
Re: Desperately need some new ideas
Posted:
Aug 27, 2009 8:36 AM
|
Hi Val,
I hear ya. Not that I am terribly experienced, rather that by the end of most seasons, I am getting sick of eating what's "in season" (take my zuchinni, PLEASE!).
It's hard to suggest what you might like---what do you enjoy eating? Any dietary or budget restrictions? Time constraints? If I were you, I would brainstorm a taste or a color or something that sounds good, and do a menu bar search here for that type of food or ingredient----that's always worked for me, anyways. Best of luck.
|
|
|
Posts:
869
|
Re: Desperately need some new ideas
Posted:
Aug 26, 2009 9:54 PM
|
***see your original post..... hope you get some input...
|
|
|
|