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Recipes
RITZ Broccoli Casserole
By KraftKitchensExpert
PREHEAT oven to 350°F. Mix broccoli, VELVEETA and half of the crushed crackers until well blended
- 3 pkg. (10 oz. each) frozen chopped broccoli, thawed, drained
- 3/4 lb. (12 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
- 36 RITZ Crackers, coarsely crushed, divided
- 1/4 cup (1/2 stick) butter or margarine, melted
Tangy Broccoli Salad
By KraftKitchensExpert
MIX dressing, sugar and vinegar in large bowl
- 3/4 cup MIRACLE WHIP Light Dressing
- 2 Tbsp. sugar
- 2 Tbsp. white vinegar
- 1 bunch broccoli, cut into florets (about 6 cups)
- 6 slices OSCAR MAYER Bacon, cooked, crumbled
- 1 small red onion, chopped
Crunchy Asian Salad
By KraftKitchensExpert
PREPARE dressing mix in small bowl as directed on envelope
- 1 env. GOOD SEASONS Italian Dressing Mix
- 1/2 cup sugar
- 2 Tbsp. soy sauce
- 2 pkg. (3 oz. each) ramen noodle soup mix
- 2 pkg. (16 oz. each) coleslaw blend
- 4 green onions, sliced
- 1/2 cup PLANTERS Dry Roasted Sunflower Kernels
- 1/2 cup PLANTERS Sliced Almonds, toasted
Garden-Fresh Pasta Salad
By KraftKitchensExpert
COOK pasta as directed on package, adding broccoli to the boiling water for the last 3 min
- 1 pkg. (16 oz.) farfalle (bow-tie pasta), uncooked
- 2 cups broccoli florets
- 1 small red onion, thinly sliced
- 1 medium red pepper, chopped
- 1 cup halved cherry tomatoes
- 1 bottle (8 oz.) KRAFT Sun-Dried Tomato Dressing
- 1/2 cup KRAFT Grated Parmesan Cheese
Un-fried French Fries
By KraftKitchensExpert
PREHEAT oven to 425°F. Wash potatoes; pat dry with paper towels
- 1-1/2 lb. baking potatoes (about 3 medium)
- 1/4 cup KRAFT Light House Italian Dressing
- 1/4 cup KRAFT Reduced Fat Parmesan Style Grated Topping
Feta and Vegetable Rotini Salad
By KraftKitchensExpert
TOSS all ingredients in large bowl
- 3 cups tricolor rotini pasta, cooked, drained and cooled
- 1 cup ATHENOS Traditional Crumbled Feta Cheese
- 1 cup halved cherry tomatoes
- 1 cup chopped unpeeled cucumber
- 1/2 cup sliced black olives
- 1/2 cup KRAFT Zesty Italian Dressing
- 1/4 cup finely chopped red onion
Roasted Red Potatoes with Bacon & Cheese
By KraftKitchensExpert
PREHEAT oven to 350°F. Mix dressing, cheese and bacon bits in large bowl
- 1/2 cup KRAFT Light Ranch Dressing
- 1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
- 1/4 cup OSCAR MAYER Real Bacon Bits
- 2 lb. small red potatoes, quartered
- 1 Tbsp. chopped fresh parsley
Baked Crab Rangoon
By KraftKitchensExpert
HEAT oven to 350°F. Mix first 4 ingredients
- 1 can (6 oz.) white crabmeat, drained, flaked
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
- 2 green onions, thinly sliced
- 1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
- 12 won ton wrappers
Basil & Tomato Feta Bruschetta
By KraftKitchensExpert
This bruschetta recipes uses tomato, basil, and feta for an added Mediterranean flair
- 1 loaf French bread, cut into 36 slices
- 2 tablespoons oil
- 1 pound plum tomatoes, chopped (about 2-1/2 cups)
- 1 (4-ounce) package Athenos crumbled feta cheese with basil & tomato, finely chopped
- 1/2 cup finely chopped red onions
- 3 tablespoons chopped fresh parsley
- 1 tablespoon chopped pitted ripe olives
- 1/4 teaspoon pepper
Beef Noodle Bowl
By KraftKitchensExpert
COOK pasta in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min
- 1/2 lb. linguine, uncooked
- 3 cups broccoli florets
- 3 carrots, peeled, sliced
- 2 tsp. oil
- 1 lb. beef sirloin steak, cut into strips
- 1/4 cup KRAFT Asian Toasted Sesame Dressing
- 1 Tbsp. teriyaki sauce