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Restaurant Inspired Make At Home Meals

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Hearty French Onion Soup Hearty French Onion Soup
Beef Tenderloin with Creamy Risotto Beef Tenderloin with Creamy Risotto
Grilled Cedar-Planked Salmon Grilled Cedar-Planked Salmon
Saucy Chicken Italiano Saucy Chicken Italiano
Italian Creme Brulee Italian Creme Brulee
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APPETIZERS

Asian Honey BBQ Chicken Drummettes
1 cup KRAFT Honey Barbecue Sauce
4-1/2 tsp. soy sauce
1/2 tsp. ground ginger
1/4 tsp. garlic powder
16 chicken drummettes (about 1-1/2 lb.)

Preheat greased grill to medium heat. Mix barbecue sauce, soy sauce, ginger and garlic powder. Grill chicken 15 min. or until cooked through, turning and brushing occasionally with the barbecue sauce mixture. Serve with additional barbecue sauce, if desired.

Creamy Broccoli Soup
1/4 cup chopped onions
1 Tbsp. butter or margarine
1 Tbsp. flour 2 cups  milk
4 oz. (1/2 of 8-oz. pkg.) PhildadelphiaCream Cheese, cubed
1/2 lb. (8 oz.) Velveeta Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 pkg. (10 oz.) frozen chopped broccoli, cooked, drained
1/4 tsp. ground nutmeg
1/8 tsp. pepper

Cook and stir onions in butter in 2-qt. saucepan on medium-high heat until onions are crisp-tender. Blend in flour. Add milk and cream cheese; cook on medium heat until cream cheese is melted, stirring frequently. Stir in remaining ingredients; cook until heated through, stirring occasionally.

Hearty French Onion Soup
3 large onions, sliced, separated into rings
2 Tbsp. butter or margarine
2 cans (10-1/2 oz. each) condensed beef broth
1 Tbsp. A.1. Original Steak Sauce
1 cup seasoned croutons
1 cup Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese

Cook onions in butter in large saucepan on medium heat 10 min. or until golden brown, stirring frequently. Add broth, 2 soup cans water and steak sauce. Bring to boil. Simmer on medium-low heat 5 min. Heat broiler. Ladle soup into 4 large ovenproof bowls; top with croutons and cheese. Broil 2 to 3 min. or until cheese is melted.

ENTREES

Beef Tenderloin with Creamy Risotto
1/4 cup Kraft Sun-Dried Tomato Dressing, divided
3/4 cup chopped zucchini
1/4 cup shredded carrot
1/4 cup chopped red pepper
1 cup instant white rice, uncooked
3/4 cup chicken broth
1/2 cup milk
2 Tbsp. Grey Poupon Dijon Mustard
2 beef tenderloin steaks, (4 oz. each), 1 inch thick

Heat 1 Tbsp. of the dressing in saucepan. Add zucchini, carrot and red pepper; cook until crisp-tender, stirring frequently. Stir in rice, broth, milk and mustard. Bring to boil; cover. Remove from heat. Let stand 5 min. Meanwhile, cook steaks in remaining dressing in skillet on medium heat 5 min. Turn steaks over; cover. Cook an additional 5 to 8 min. for rare to medium doneness. Serve steak with rice mixture.

Chicken Lo Mein
1/2 lb. spaghetti, uncooked
1/4 cup Kraft Asian Toasted Sesame Dressing
1 lb. boneless skinless chicken breasts, cut into strips
2 cloves garlic, minced
1 pkg. (16 oz.) frozen bell pepper and onion strips, thawed, drained
1/2 cup fat-free reduced-sodium chicken broth
1 Tbsp. peanut butter
1/4 cup lite soy sauce
2 Tbsp. chopped cilantro
2 Tbsp. chopped Planters Cocktail Peanuts

Cook spaghetti in large saucepan as directed on package. Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 3 min. or until chicken is no longer pink. Add peppers, onions, broth and peanut butter; stir-fry an additional 3 to 4 min. or until chicken is cooked through. Drain spaghetti; return to pan. Add chicken mixture and soy sauce; mix well. Spoon onto serving platter; sprinkle with cilantro and peanuts.

Chicken Salad Panini
2-1/2 cups chopped cooked chicken breast
1/4 cup Kraft Light Mayo Reduced Fat Mayonnaise
2 Tbsp. Oscar Mayer Real Bacon Bits
1 green onion, thinly sliced
2 Tbsp. Kraft Light Ranch Dressing
8 slices multi-grain bread
1 tomato, cut into
8 thin slices
4 Kraft Deli Fresh 2% Milk Cheddar Cheese Slices

Mix chicken, mayo, bacon, onions and dressing; spread onto 4 bread slices. Top with tomatoes, cheese and remaining bread. Cook in preheated grill pan or skillet sprayed with cooking spray on medium heat 3 min. on each side or until golden brown on both sides.

Easy Chinese Stir-Fry
1 tsp. oil
1 lb. pork tenderloin, cut into thin slices
3 carrots, sliced
1/3 cup Kraft Balsamic Vinaigrette Dressing
2 Tbsp. hoisin sauce
2 green onions, thinly sliced

Heat oil in large skillet on medium-high heat. Add meat and carrots; cook and stir 5 min. Stir in dressing and hoisin sauce; stir-fry 7 min. or until carrots are crisp-tender, stirring frequently. Add onions; cook 1 min.

Easy Shrimp Pasta for Two
2 Tbsp. Kraft Balsamic Vinaigrette Dressing
1/2 lb. uncooked large shrimp, peeled, deveined
4 oz. (1/4 of 1-lb. pkg.) fettuccine, uncooked
1 tomato, chopped
2 oz. (1/4 of 8-oz. pkg.) Philadelphia Cream Cheese, cubed
2 Tbsp. chopped fresh basil leaves, divided
2 Tbsp. Kraft Shredded Parmesan Cheese

Pour dressing over shrimp in small bowl; cover. Refrigerate 20 min. to marinate. Cook pasta as directed on package. Meanwhile, heat large skillet on medium heat; add shrimp mixture. Cook 3 min. or until shrimp turn pink, stirring frequently. Remove shrimp from skillet, using slotted spoon; cover to keep warm. Set aside. Add tomatoes, cream cheese and 1 Tbsp. of the basil to same skillet; cook and stir 3 min. or until well blended. Add shrimp; cook until heated through, stirring occasionally. Drain pasta. Place on large serving platter; top with the shrimp mixture. Sprinkle with remaining 1 Tbsp. basil and the shredded cheese.

Grilled Cedar-Planked Salmon
1 untreated cedar plank (14x7x1 inch)
1/2 cup Kraft Sun-Dried Tomato Dressing
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped sun-dried tomatoes
1 Tbsp. oil
1 salmon fillet (2 lb.), 1 inch thick

Immerse plank in water, placing a weight on top of plank to keep it submerged. Soak at least 4 hours or overnight. Heat grill to medium heat. Mix dressing, parsley and tomatoes; set aside. Brush top of plank with oil; top with fish. Place on grill; cover grill with lid. Grill 10 min. Brush fish with dressing mixture; grill 10 min. or until fish flakes easily with fork.

New York Steakhouse Ribs
4 lb. pork baby back ribs
3 Tbsp. Grey Poupon Dijon Mustard
1/3 cup firmly packed brown sugar
1 Tbsp. each: paprika and garlic powder
1 tsp. each: onion powder and black pepper
1/2 tsp. ground cumin
1/2 cup A.1. Steakhouse Marinade New York Steakhouse

Preheat grill to medium heat. Place half of the ribs in single layer in center of each of two 30x12-inch sheets of heavy-duty foil. Spread mustard evenly onto both sides of ribs. Mix sugar and dry seasonings; rub evenly onto both sides of ribs. Bring up sides of each sheet of foil; double fold top and sides to seal, leaving room for heat circulation inside. (You will have two packets.) Place ribs on grill; cover grill with lid. Grill 45 min to 1 hour or until ribs are cooked through. Remove ribs from foil; discard foil. Return ribs to grill; brush with half of the marinade. Grill an additional 15 min., turning and brushing occasionally with the remaining marinade.

Pita Pizzones
Take 1 pita bread round, 1 Tbsp. chopped green pepper or 2 thin tomato slices, 1/4 cup Kraft Shredded Mozzarella Cheese and 1 Tbsp. Kraft 100% Grated Parmesan Cheese and mix & match your recipe from these options...
 
Meat options:
 6 slices Oscar Mayer Shaved Smoked Turkey Breast  
 6 slices Oscar Mayer Shaved Smoked Ham
 2 oz. (1/3 of 6-oz. pkg.) Oscar Mayer Italian Style or Grilled Chicken Breast Strips   
 3 slices Oscar Mayer Hard Salami 

Kraft Dressing choices:
 Sun-Dried Tomato Vinaigrette
 House Italian
 Classic Caesar
 Zesty Italian

Then follow our 3 simple steps: Top pita bread with meat, green pepper or tomato, mozzarella cheese, Parmesan cheese and 1 tsp. Kraft Dressing. Place on paper towel or microwavable plate. Microwave on HIGH 45 seconds; fold over to serve.

Quick-Fix Barbecued Fajitas
1 lb. boneless skinless chicken breasts, cut into strips
1 each green and red pepper, cut into strips
1 onion, cut into thin wedges
1/2 cup Kraft Original Barbecue Sauce
8 Taco Bell Home Originals Flour Tortillas, warmed
1 cup Kraft Mexican Style Finely Shredded Four Cheese
1/2 cup Taco Bell Home Originals Thick 'N Chunky Salsa
1/4 cup Breakstone's or Knudsen Sour Cream

Heat grill to medium-high heat. Combine chicken, vegetables and barbecue sauce. Let stand 5 min. Poke holes evenly in bottom of 13x9-inch disposable foil roasting pan with fork or skewer. Place chicken mixture in pan; place pan on grate of grill. Cover grill with lid. Grill chicken and vegetables 20 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally. Spoon onto tortillas; top with remaining ingredients. Roll up.

Saucy Chicken Italiano
4 small boneless skinless chicken breast halves (1 lb.)
1 onion, thinly sliced, separated into rings
1 red pepper, cut into thin strips
1 cup fat-free reduced-sodium chicken broth
1/2 cup Kraft Classic Caesar Dressing
1 cup Kraft Finely Shredded Italian Five Cheese Blend

Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 5 min. on each side or until cooked through (165ºF). Add vegetables, broth and dressing; cover. Cook on medium heat 6 to 8 min. or until vegetables are crisp-tender. Spoon vegetables onto platter; top with chicken, sauce and cheese.

Spaghetti with Zesty Bolognese
1 small onion, chopped
1/4 cup Kraft Light Zesty Italian Dressing
1 lb. extra lean ground beef
1 can (15 oz.) tomato sauce
1 can (14 oz.) diced tomatoes, undrained
2 Tbsp. Philadelphia Neufchatel Cheese
12 oz. spaghetti, uncooked
1/4 cup Kraft Grated Parmesan Cheese

Cook onions in dressing in large skillet on medium heat. Increase heat to medium-high. Add meat; cook, stirring frequently, until browned. Stir in tomato sauce and tomatoes. Bring to boil. Reduce heat to medium-low; simmer 15 min. Remove from heat. Stir in Neufchatel cheese until well blended. Meanwhile, cook pasta as directed on package. Spoon sauce over pasta. Sprinkle with Parmesan cheese.

Turkey and Vegetable Focaccia Sandwich
1 can (14 oz.) artichoke hearts, drained, coarsely chopped
1 medium red pepper, chopped
1/2 of a medium cucumber, seeded, chopped
1/3 cup stuffed green olives, chopped
1/3 cup prepared Good Seasons Italian Dressing Mix
3 pkg. (6 oz. each) Oscar Mayer Thin Sliced Oven Roasted Turkey Breast
5 Kraft Deli Fresh Low-Moisture Part-Skim Mozzarella Cheese Slices
1 focaccia bread (10 inch), split

Combine artichokes, peppers, cucumbers and olives in medium bowl. Add dressing; toss to coat. Layer half of the turkey, all of the vegetable mixture, remaining turkey and cheese on bottom half of focaccia. Cover with top of focaccia. Cut into 8 wedges to serve.

Tuscan Chicken Simmer   
4 small boneless skinless chicken breast halves (1 lb.)
4 oz. (1/2 of 8-oz. pkg.) Philadelphia Cream Cheese, cubed
1/4 cup water
1/4 cup pesto
2 cups grape or cherry tomatoes
1 cup Kraft Finely Shredded Italian Five Cheese Blend

Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover skillet with lid. Cook 5 to 7 min. on each side or until chicken is cooked through (165ºF). Remove chicken from skillet; keep warm. Reduce heat to medium. Add cream cheese, water, pesto and tomatoes to skillet. Cook, uncovered, 2 min. or until heated through, stirring occasionally. Return chicken to skillet. Cook and stir 1 min. or until chicken is coated and heated through. Sprinkle with shredded cheese.

DESSERTS

Italian Crème Brûlée
1-1/2 cups cold milk
1 cup cold half-and-half
1/2 cup Madeira wine or milk
2 pkg. (3.4 oz. each) Jell-O Vanilla Flavor Instant Pudding
1/4 cup packed brown sugar
1 Tbsp. powdered sugar
1 cup mixed fresh berries (blueberries, raspberries, blackberries)

Beat milk, half-and-half, wine and pudding mixes with whisk 2 min. Pour into shallow 1-qt. baking dish. Refrigerate 15 min. Heat broiler. Mix sugars; sprinkle over pudding. Broil, 6 inches from heat, 3 to 5 min. or until sugars are melted and caramelized. Let stand 5 min. Top with fruit. Serve immediately. Refrigerate leftovers.

Kansas City Mud Pie
1-1/4 cups finely chopped Planters Pecans
3/4 cup flour
1/4 cup (1/2 stick) butter or margarine, melted
2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
1-1/2 cups sifted powdered sugar
1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided
2-2/3 cups cold milk
2 pkg. (4-serving size each) Jell-O Chocolate Instant Pudding

Preheat oven to 375°F. Mix pecans, flour and butter; press onto bottom of 9-inch springform pan. Bake 20 min. Cool. Beat cream cheese and sugar with electric mixer until well blended. Gently stir in 1-1/2 cups of the whipped topping; spread over crust. Beat milk and dry pudding mixes with wire whisk 2 min. or until welll blended. Spoon over cream cheese layer. Refrigerate several hours or until set. Run knife or metal spatula around rim of pan to loosen dessert; remove rim. Top pie with remaining whipped topping just before serving. Store leftovers in refrigerator.

Shortcut Carrot Cake
1 pkg. (2-layer size) spice cake mix
2 cups shredded carrots (about 3 large)
1 can (8 oz.) crushed pineapple, drained
1 cup Planters Chopped Pecans, divided
2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
2 cups powdered sugar
1 tub (8 oz.) Cool Whip Whipped Topping, thawed

Heat oven to 350°F. Prepare cake batter as directed on package; stir in carrots, pineapple and 3/4 cup nuts. Pour into 2 (9-inch) square pans. Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; invert onto wire racks. Remove pans. Turn cakes over; cool completely. Meanwhile, beat cream cheese and sugar until well blended. Whisk in Cool Whip. Stack cake layers on plate, spreading frosting between layers and on top and sides of cake. Top with remaining nuts. Keep refrigerated.

Source: kraftfoods.com

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