tag:blogger.com,1999:blog-48616093704824746582024-03-13T17:03:51.267+07:00Resep MasakanCollection Food and Drink RecipesResep Masakanhttp://www.blogger.com/profile/09037306216550758073noreply@blogger.comBlogger1331125tag:blogger.com,1999:blog-4861609370482474658.post-67381538907437615272010-08-13T17:45:00.002+07:002010-08-13T17:49:39.088+07:00Buttermilk-Mexican Chocolate Pound Cake<div style="text-align: right;"><span style="font-size:78%;">Photo: Jennifer Davick; Styling: Cari South</span><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6zb5yh-J_01IWBCifUGoJKdZSmAHztsFfIGSjWGmADiHAhF78YyZw-Ab2065fYPHg1ZozjLlDgJGYEfnG5vyvJG35JzvkKQTfuhsMOzFSvyosbSiPJOy48g3TPJijUSFTyLtZMThJJJG8/s1600/pound-cake.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 144px; height: 144px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6zb5yh-J_01IWBCifUGoJKdZSmAHztsFfIGSjWGmADiHAhF78YyZw-Ab2065fYPHg1ZozjLlDgJGYEfnG5vyvJG35JzvkKQTfuhsMOzFSvyosbSiPJOy48g3TPJijUSFTyLtZMThJJJG8/s320/pound-cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5504844129855779746" border="0" /></a>Prep: 15 min.; Bake: 1 hr., 10 min.; Cool: 1 hr., 45 min. Instead of using Mexican chocolate in this recipe, we developed the same flavor profile using more common ingredients--semisweet chocolate and cinnamon. If you prefer to use Mexican chocolate, look for it with the hot drink mixes or on the Hispanic food aisle.<br /><span class="fullpost"><br /><br /><span style="font-weight: bold;">Yield</span>: Makes 12 servings<br /><span style="font-weight: bold;">Ingredients</span><br /> * 1 (8-oz.) package semisweet chocolate baking squares, chopped*<br /> * 1 cup butter, softened<br /> * 1 1/2 cups sugar<br /> * 4 large eggs<br /> * 1/2 cup chocolate syrup<br /> * 2 teaspoons vanilla extract<br /> * 2 1/2 cups all-purpose flour<br /> * 2 teaspoons ground cinnamon<br /> * 1/4 teaspoon baking soda<br /> * 1/8 teaspoon salt<br /> * 1 cup buttermilk<br /> * Garnish: powdered sugar<br /><br />Preparation<br /><br />1. Microwave chocolate baking squares in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until chocolate is melted and smooth, stirring every 15 seconds.<br /><br />2. Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup, and vanilla until smooth.<br /><br />3. Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan or a 12-cup Bundt pan.<br /><br />4. Bake at 325° for 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to a wire rack, and let cool 1 hour and 30 minutes or until completely cool. Garnish, if desired.<br /><br />*2 (4.4-oz.) packages Mexican chocolate, chopped, may be substituted for semisweet chocolate baking squares. Omit ground cinnamon, and proceed with recipe as directed. For testing purposes only, we used Nestlé Abuelita Mexican Chocolate.<br /></span>Resep Masakanhttp://www.blogger.com/profile/09037306216550758073noreply@blogger.com8tag:blogger.com,1999:blog-4861609370482474658.post-65118920229843582602009-12-20T17:46:00.006+07:002009-12-20T18:26:39.249+07:00Holiday Recipes for Kids<div style="text-align: right;"><span style="font-size:78%;">These Christmas-tree mini pizzas are easy to make and have broad appeal with kids.</span><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifDNZLBhzI7FmXaM0aOM_U7EpAUHzW5eMG8ortUI0yApDJs3vS9U-adS4i1YX1Vs-vvt_X2qMFkFGorUEEzm6EJ1fS9Mr-Zwo5YynkVzY7RyUaVQpPTZn_pzlErSacGFPr9cZ_3IqPsN9z/s1600-h/Mini+Pizzas.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 210px; height: 159px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifDNZLBhzI7FmXaM0aOM_U7EpAUHzW5eMG8ortUI0yApDJs3vS9U-adS4i1YX1Vs-vvt_X2qMFkFGorUEEzm6EJ1fS9Mr-Zwo5YynkVzY7RyUaVQpPTZn_pzlErSacGFPr9cZ_3IqPsN9z/s320/Mini+Pizzas.jpg" alt="" id="BLOGGER_PHOTO_ID_5417274469145680962" border="0" /></a><span style="font-weight: bold;">Mini Pizzas</span>: These healthy mini pizzas are easy to make and fun to serve. This recipe yields two mini pizzas, but you can multiply your ingredients and make several at a time if you need to feed a crowd.<br />Prep Time: 0 hour, 10 minutes<br />Cook Time: 0 hour, 3 minutes<br /><span class="fullpost"><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />1 English muffin<br />1/3 cup Marinara sauce<br />2 slices of mozzarella cheese, sliced as broadly as possible and about 1/4-inch thick<br />Chopped olives<br /><br /><span style="font-weight: bold;">Preparation:</span><br /><br />Preheat your oven's broiler.<br /><br />Cut the English muffin in half, if necessary, and toast it in a toaster on a medium-low setting.<br /><br />Place the two toasted English muffin halves on a baking sheet. Spread the marinara sauce on each muffin.<br /><br />Cut your cheese slices with a tree-shaped cookie cutter or a cookie cutter of your choice. Place the cheese shape on top of the marinara sauce.<br /><br />Sprinkle the chopped olives on top of the cheese tree, as if they are ornaments.<br /><br />Place the baking sheet in the oven under the broiler. Broil for just a few minutes, watching carefully. You don't want the cheese to become so melted you don't recognize the tree shape.<br /><br />Allow to cool slightly and serve.<br /><br />Optional: serve the mini pizzas with yellow fruit leather cut into the shapes of stars.<br /><br /><div style="text-align: right; font-weight: bold;"><span style="font-size:78%;">Kids will love Christmas recipes that make food fun, like this "jingle bell juice."<br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrKPkpcq_mGz1-DwcA8Y_CtrwLwAVu-8S9_WP8md2xgVrur_fPoTsR8EpKbIQlchOwg5lD3TE1FDJt3tAXrbOfBYydjUNu24HXnOLletjrrlFEFhv7Xl3RpS5RbF0C3-Rnbx4Y05rSyjZo/s1600-h/Jingle-Bell+Juice.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 210px; height: 139px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrKPkpcq_mGz1-DwcA8Y_CtrwLwAVu-8S9_WP8md2xgVrur_fPoTsR8EpKbIQlchOwg5lD3TE1FDJt3tAXrbOfBYydjUNu24HXnOLletjrrlFEFhv7Xl3RpS5RbF0C3-Rnbx4Y05rSyjZo/s320/Jingle-Bell+Juice.jpg" alt="" id="BLOGGER_PHOTO_ID_5417268911834212258" border="0" /></a><span style="font-weight: bold;">Jingle-Bell Juice</span>: Red raspberries are the surprise ingredient in these glasses of holiday juice.<br />Prep Time: 0 hour, 5 minutes<br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />One part sparkling water or club soda<br />3 parts fruit punch, pomegranate juice or other red juice<br />3 red raspberries per serving<br />Adorn the bottom of the glasses with rings of fake holly or fake berries.<br /><br /></span><div style="text-align: right;"><span style="font-weight: bold;font-size:78%;" class="fullpost" >Make it fun to eat vegetables with this mashed-potato snowman.</span><br /></div><span class="fullpost"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGQuHcrhP1x7vHdQSCSOwM8VRGmoP_zAvx4P7W_-X6-m7hniTaDTDrUBgNX55gLdP_NRi2LJNshtjBh-dv78orvcC4AnKqQZsH4K5KORJABiaWhSXxh44vi1w2clqWbypD2TCsY6_RRDS-/s1600-h/Mashed-Potato+Snowman.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 139px; height: 210px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGQuHcrhP1x7vHdQSCSOwM8VRGmoP_zAvx4P7W_-X6-m7hniTaDTDrUBgNX55gLdP_NRi2LJNshtjBh-dv78orvcC4AnKqQZsH4K5KORJABiaWhSXxh44vi1w2clqWbypD2TCsY6_RRDS-/s320/Mashed-Potato+Snowman.jpg" alt="" id="BLOGGER_PHOTO_ID_5417268764845275490" border="0" /></a><span style="font-weight: bold;">Mashed-Potato Snowman</span>: Having a hard time getting your kids to eat their vegetables? They won't be able to resist this snowman made from mashed potatoes, carrots, raisins and radishes.<br />Prep Time: 0 hour, 20 minutes<br />Cook Time: 0 hour, 15 minutes<br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br /><span style="font-weight: bold;">For the potatoes</span>:<br />6 pounds of potatoes, peeled and quartered<br />About 1 cup whole milk or heavy cream<br />1/4 cup butter<br />Salt and Pepper<br /><br />To adorn the snowman:<br />1 long carrot<br />1 baby carrot<br />3 raisins<br />2 small radishes<br /><br /><span style="font-weight: bold;">Preparation:</span><br /><br />This recipe makes 15 to 20 servings.<br /><br />Place the quartered potatoes into a large pot. Don't overcrowd the potatoes. You may need to use two pots if you don't have one that's big enough.<br /><br />Cover the potatoes with salted water, bring the water to a boil on the stove and cook at a gentle boil until the potato pieces are fork tender, about 15 minutes.<br /><br />Transfer the potatoes to a large bowl and mash with a hand masher until smooth, adding the milk or cream, butter, salt and pepper as you go. Be careful not to add too much milk or cream. You don't want the potatoes to be runny.<br /><br />Set a large serving tray (preferably not a white one) next to your bowl of mashed potatoes.<br /><br />Scoop the potatoes onto the tray, starting with the large, bottom "snowball." Scoop a slightly smaller amount of potatoes onto the tray above the first snowball to create the snowman's midsection. Then, add the smallest helping of potatoes on top for the head. Smooth out the potatoes with the back of a spoon.<br /><br />Scrape off the tips of the radishes with a potato peeler and place them scraped-side-up on the snowman's face for eyes.<br /><br />Insert the baby carrot for the nose and the raisins as buttons.<br /><br />Working in long motions, peel off two thin layers of the large carrot with your potato peeler and drape the carrot strips across the snowman's neck like a scarf. You could also snip the ends of the carrot peels with kitchen shears to make the scarf look like it has fringe.<br /><br /></span><div style="text-align: right;"><span class="fullpost"><span style="font-weight: bold;font-size:78%;" >Tell the kids this is what Santa feeds his reindeer, and they'll gobble it up.</span></span><br /></div><span class="fullpost"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxYjmCC4a0lfaVrA9Vrx26cUtvF8s2LxgXdVpglMutkAt9YzXApluj1e2Mq1fCCdm3jRQgAy4SZCADJ_-Og1Bl7rnbv1mNdhuNNdCy9jfED8pGqsSouXKIlrt9LbzLsvELxLuVxy-NRiVQ/s1600-h/Reindeer+Snacks.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 139px; height: 210px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxYjmCC4a0lfaVrA9Vrx26cUtvF8s2LxgXdVpglMutkAt9YzXApluj1e2Mq1fCCdm3jRQgAy4SZCADJ_-Og1Bl7rnbv1mNdhuNNdCy9jfED8pGqsSouXKIlrt9LbzLsvELxLuVxy-NRiVQ/s320/Reindeer+Snacks.jpg" alt="" id="BLOGGER_PHOTO_ID_5417268666574163698" border="0" /></a><span style="font-weight: bold;">Reindeer Snacks</span>: Sometimes, serving your kids a healthy snack is all about the packaging. Kids will love imagining that Santa feeds these sacks of trail mix to Prancer, Dancer and the rest of the reindeer crew.<br />Prep Time: 0 hour, 5 minutes<br />Ingredients:<br /><br />Use any of your favorite trail mix ingredients such as:<br />* Cashews<br />* Walnuts<br />* Peanuts<br />* Almonds<br />* Shelled sunflower seeds<br />* Pumpkin seeds<br />* Flax seeds<br />* Pretzels<br />* Raisins<br />* Other dried fruit<br />* Chocolate chips<br />* Carob chips<br />* M&Ms<br />* Yogurt-covered raisins<br /><br /><span style="font-weight: bold;">Preparation:</span><br />Combine your choice of the above ingredients, using your desired quantities, in a bowl and mix until evenly combined.<br /><br />Scoop about one cup of the trail mix into individual sacks, such as cellophane baggies, brown-paper pastry bags or simple burlap sacks you've sewn, as pictured. Tie the bags shut with a red or green ribbon.<br /><br />Optional: Add a tag to each bag that says "reindeer snacks," perhaps with each child's name on it, too.<br /><br />Note: If you're low on time or not interested in customizing the look and taste of your trail mix, just use a pre-packaged variety.<br /><br /></span><div style="text-align: right;"><span style="font-weight: bold;font-size:78%;" class="fullpost" >Who says ice cream is just for summertime? This Christmas recipe for a mint Jack Frosty shake is a perfect wintertime treat.</span><br /></div><span class="fullpost"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmwM9SuBVyhcCSra3_Gom2W9fysmlroBilpFg9KbE5z0nZ2YGKzW-IhEYhyphenhyphenxhcxWqwWWhwftq4Omt43nC9YgykISH4YYG_x-Hg1nKpXKvir3sdUqC-NgecKHodKSprpIsYVU9nxLjdwghx/s1600-h/A+%27Jack+Frosty%27+Mint+Shake.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 210px; height: 201px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmwM9SuBVyhcCSra3_Gom2W9fysmlroBilpFg9KbE5z0nZ2YGKzW-IhEYhyphenhyphenxhcxWqwWWhwftq4Omt43nC9YgykISH4YYG_x-Hg1nKpXKvir3sdUqC-NgecKHodKSprpIsYVU9nxLjdwghx/s320/A+%27Jack+Frosty%27+Mint+Shake.jpg" alt="" id="BLOGGER_PHOTO_ID_5417268566725902578" border="0" /></a><span style="font-weight: bold;">A 'Jack Frosty' Mint Shake</span>: Who says ice cream is just for summertime? This Christmas recipe for a mint-flavored shake is a perfect wintertime treat. This recipe yields six 8-ounce servings.<br /><br />Prep Time: 0 hour, 5 minutes<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />4 cups mint or mint-chocolate chip ice cream<br />2 cups milk<br />Optional: whipped cream<br />Optional: candy cane<br /><br /><span style="font-weight: bold;">Preparation:</span><br />Place the ice cream and milk in a blender and mix on high for about 1 minute or until smooth.<br /><br />Pour into 8-ounce serving glasses.<br /><br />Optional: top with whipped cream and insert a candy cane.<br /><br /><span style="font-weight: bold;font-size:78%;" >source :kidsparties<br />Recipes by: Megan Cooley</span><br /></span>Resep Masakanhttp://www.blogger.com/profile/09037306216550758073noreply@blogger.com7tag:blogger.com,1999:blog-4861609370482474658.post-44276773115648079982009-12-05T15:43:00.004+07:002009-12-05T16:16:36.748+07:00Mojito Recipe<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ-zDS2ZNdBTwOG7v4p2ZdNAG6mZt8xYBRIbe40uAcpTvP_tIaGUaKjiiMBfQljCvMRzi5XQo7dFNVi9WCQfLQQe0OpHgHtYgIl3Z0QPc0oNrBKr7qil5Oalm4y9OeksHsYnrSeTcKd9uK/s1600-h/mojito-cocktail.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ-zDS2ZNdBTwOG7v4p2ZdNAG6mZt8xYBRIbe40uAcpTvP_tIaGUaKjiiMBfQljCvMRzi5XQo7dFNVi9WCQfLQQe0OpHgHtYgIl3Z0QPc0oNrBKr7qil5Oalm4y9OeksHsYnrSeTcKd9uK/s320/mojito-cocktail.jpg" alt="" id="BLOGGER_PHOTO_ID_5411671238428755314" border="0" /></a><span style="font-weight: bold;">Ingredients for a Mojito</span><br /> * Light Rum<br /> * Lime<br /> * Sugar<br /> * Mint<br /> * Soda Water<br /><span class="fullpost"><br /><span style="font-weight: bold;">Quantities for one drink:</span><br /> * 2-3 oz Light Rum<br /> * Juice of 1 Lime (1 oz)<br /> * 2 tsp Sugar<br /> * 2-4 Mint Sprigs<br /> * Soda Water<br /><br /><span style="font-weight: bold;">Blending Instructions:</span><br />1) Lightly muddle the mint and sugar with a splash of soda water in a mixing glass until the sugar dissolve and you smell the mint<br />2) Squeeze the lime into the glass, add rum and shake with ice<br />3) Strain over cracked ice in a highball glass<br />4) Top with soda water, garnish with mint sprig and serve<br /></span>Resep Masakanhttp://www.blogger.com/profile/09037306216550758073noreply@blogger.com1tag:blogger.com,1999:blog-4861609370482474658.post-22186027491258628292009-04-21T08:25:00.004+07:002009-07-16T15:36:45.646+07:00Heavenly Angel Food Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGys0EOI5IzAP8_qCax1p-TxNYEHrvUz3b4q-NeJwjZDiYkqnq7M8Q1Bm-6T_g8dbBGxx6AH9LJxWwBaAnkjMRxwakI2DldTpSRAOn6_DRaCask2MVfrCGKRBMPudoeMYqrb9NXGZA6K0q/s1600-h/angel-food.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 152px; height: 152px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGys0EOI5IzAP8_qCax1p-TxNYEHrvUz3b4q-NeJwjZDiYkqnq7M8Q1Bm-6T_g8dbBGxx6AH9LJxWwBaAnkjMRxwakI2DldTpSRAOn6_DRaCask2MVfrCGKRBMPudoeMYqrb9NXGZA6K0q/s320/angel-food.jpg" alt="" id="BLOGGER_PHOTO_ID_5326950140092759922" border="0" /></a><br />Prep: 15 min., Bake: 35 min., Cool: 1 hr. You may also bake this in an ungreased angel food cake pan for 30 to 35 minutes or in 3 ungreased (9-inch) round pans for 15 to 18 minutes or until a wooden pick inserted in center comes out clean.<br /><span class="fullpost"><br /><span style="font-weight: bold;">Yield</span><br /><span style="font-weight: bold;">Makes</span> 15 servings<br /><span style="font-weight: bold;">Ingredients</span><br /> * 2 1/2 cups sugar<br /> * 1 1/2 cups all-purpose flour<br /> * 1/4 teaspoon salt<br /> * 2 1/2 cups egg whites<br /> * 1 teaspoon cream of tartar<br /> * 1 teaspoon vanilla extract<br /> * 1 teaspoon fresh lemon juice<br /> * <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1723343"><span style="color: rgb(51, 51, 255);">Lemon-Cream Cheese Frosting</span></a><br /> * <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1723344"><span style="color: rgb(51, 51, 255);">Garnishes: Gumdrop Rose Petals, fresh mint leaves</span></a><br /><br /><span style="font-weight: bold;">Preparation</span><br />1. Preheat oven to 375°. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides of pan. (Do not grease pan or foil.) Sift together first 3 ingredients.<br /><br />2. Beat egg whites and cream of tartar at high speed with a heavy-duty electric stand mixer until stiff peaks form. Gradually fold in sugar mixture, 1/3 cup at a time, folding just until blended after each addition. Fold in vanilla and lemon juice. Spoon batter into prepared pan. (Pan will be very full. The batter will reach almost to the top of the pan.)<br /><br />3. Bake at 375° on an oven rack one-third up from bottom of oven 30 to 35 minutes or until a wooden pick inserted in center of cake comes out clean. Invert cake onto a lightly greased wire rack; let cool, with pan over cake, 1 hour or until completely cool. Remove pan; peel foil off cake. Transfer cake to a serving platter. Spread Lemon-Cream Cheese Frosting evenly over top of cake. Garnish, if desired.<br /><br />source:myrecipes.com<br />recipes by:Linda Nesloney, Rhome, Texas, Southern Living<br />Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey<br /></span>Resep Masakanhttp://www.blogger.com/profile/09037306216550758073noreply@blogger.com10tag:blogger.com,1999:blog-4861609370482474658.post-78299385742576946572009-04-14T15:55:00.007+07:002009-07-16T15:42:40.827+07:00Frozen Lite Chocolate Cheesecake Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoJO6Pu3r2cv1E96lyRiLpeI2ffYbofH4MFwAm27cS37Aq_4NQFvlsV5K3fMRobAo5GC4oNHAnAqoefZLnuJReQafZThfUL6wJ25BX9reNYZz2rbjSRfmdKPnMxRHHVjcX_4_HuJCqVOD3/s1600-h/Karolite-FrozLtChocChscke.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 151px; height: 151px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoJO6Pu3r2cv1E96lyRiLpeI2ffYbofH4MFwAm27cS37Aq_4NQFvlsV5K3fMRobAo5GC4oNHAnAqoefZLnuJReQafZThfUL6wJ25BX9reNYZz2rbjSRfmdKPnMxRHHVjcX_4_HuJCqVOD3/s320/Karolite-FrozLtChocChscke.jpg" alt="" id="BLOGGER_PHOTO_ID_5324468470785567522" border="0" /></a><br /><span style="font-weight: bold;">Yield</span><br />8 servings<br /><span style="font-weight: bold;">Ingredients</span><br /> * 1/2 cup Karo Lite Syrup<br /> * 1/2 cup fat-free half and half<br /> * 1/3 cup semi-sweet chocolate chips<br /><span class="fullpost"><br /> * 2 tablespoons cocoa powder<br /> * 2 tablespoons sucralose sweetener<br /> * 1 tablespoon sugar<br /> * 1 package (8 ounces) fat-free cream cheese, softened, cut into cubes<br /> * 1 teaspoon Spice Islands Pure Vanilla Extract<br /> * 1 1/2 cups (4 ounces) reduced-calorie whipped topping<br /> * 1 (9-inch) chocolate cookie crumb crust<br /><br /><span style="font-weight: bold;">Preparation</span><br /><span style="font-weight: bold;">HEAT</span> syrup and half and half in a microwave-safe container for 1 minute. Stir in chocolate chips and heat for 30 seconds; stir until smooth and well blended. Pour mixture into blender or food processor; add cocoa, sucralose, sugar, cream cheese and vanilla.<br /><br /><span style="font-weight: bold;">BLEND</span> on medium speed in blender until very smooth. Add whipped topping and mix until uniformly blended.<br /><br /><span style="font-weight: bold;">POUR</span> into crust. Cover and freeze for at least 6 hours. Remove from freezer and thaw for 15 to 30 minutes before serving. Garnish with additional whipped toopping and cocoa, if desired.<br /><br /><span style="font-weight: bold;">Recipe Tip:</span> For a Mocha Pie, stir 2 teaspoons instant coffee granules into the Karo Lite Syrup mixture before it is microwaved.<br /><br />source:myrecipes.com<br />recipes by:Karo Lite Syrup<br />photo:Karo Lite Syrup<br /></span>Resep Masakanhttp://www.blogger.com/profile/09037306216550758073noreply@blogger.com4tag:blogger.com,1999:blog-4861609370482474658.post-2567088011983804002009-04-14T15:48:00.004+07:002009-07-16T15:39:40.516+07:00Tomato Basil Lasagna with Prosciutto<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiPWasjHzdv5tqZxS19dE2-NOu7ovkbIhSw-peULxgAbcxTzMHjofwA9dUFUSfFB3oHWPNVy8kVvFm86DFpyP7KkhgG1-CKCs0N7h210IKnPJAF_A6PCKMnK3omaYogI2byHPdJCgMum7m/s1600-h/basil-lasagna.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiPWasjHzdv5tqZxS19dE2-NOu7ovkbIhSw-peULxgAbcxTzMHjofwA9dUFUSfFB3oHWPNVy8kVvFm86DFpyP7KkhgG1-CKCs0N7h210IKnPJAF_A6PCKMnK3omaYogI2byHPdJCgMum7m/s320/basil-lasagna.jpg" alt="" id="BLOGGER_PHOTO_ID_5324466471613919346" border="0" /></a><br />Freezing instructions: After assembling the lasagna, cover and freeze for up to 1 month. Thaw in refrigerator; bake as directed.<br /><span class="fullpost"><br /><span style="font-weight: bold;">Yield</span><br />9 servings<br /><span style="font-weight: bold;">Ingredients</span><br /> * 5 garlic cloves<br /> * 1 (16-ounce) carton 1% low-fat cottage cheese<br /> * 1/2 cup (4 ounces) block-style fat-free cream cheese<br /> * 1/4 cup (1 ounce) grated fresh Romano cheese, divided<br /> * 2 1/2 teaspoons dried basil<br /> * 1/2 teaspoon crushed red pepper<br /> * 1 large egg<br /> * 1 (26-ounce) bottle fat-free tomato-basil pasta sauce (such as Muir Glen)<br /> * Cooking spray<br /> * 12 cooked lasagna noodles<br /> * 1 cup (4 ounces) chopped prosciutto or ham<br /> * 1 cup (4 ounces) shredded part-skim mozzarella cheese<br /><br /><span style="font-weight: bold;">Preparation</span><br />Preheat oven to 375°.<br /><br />Drop garlic through food chute with food processor on, and process until minced. Add cottage cheese; process 2 minutes or until smooth. Add cream cheese, 2 tablespoons Romano, basil, pepper, and egg; process until well-blended.<br /><br />Spread 1/2 cup pasta sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over the pasta sauce; top with 1 cup cheese mixture, 1/3 cup prosciutto, and 3/4 cup pasta sauce. Repeat the layers two times, ending with noodles. Spread remaining pasta sauce over noodles. Sprinkle with 2 tablespoons Romano and mozzarella.<br /><br />Cover and bake at 375° for 45 minutes or until sauce is bubbly. Uncover and bake an additional 15 minutes. Let lasagna stand 5 minutes.<br /><br /><span style="font-weight: bold;">Nutritional Information</span><br />Calories: 272 (19% from fat)<br />Fat: 5.6g (sat 2.8g,mono 1.8g,poly 0.6g)<br />Protein: 20.8g<br />Carbohydrate: 33g<br />Fiber: 2.1g<br />Cholesterol: 47mg<br />Iron: 2.3mg<br />Sodium: 775mg<br />Calcium: 213mg<br /><br />source:myrecipes.com<br />recipes by:Cooking Light<br />photo:Cooking Light<br /></span>Resep Masakanhttp://www.blogger.com/profile/09037306216550758073noreply@blogger.com1tag:blogger.com,1999:blog-4861609370482474658.post-74464080356175246412009-04-14T15:39:00.004+07:002009-07-16T15:41:01.657+07:00Cosmopolitan Slushy<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrDRMkJo2mizotA0N2Dv3kFxGKsueTO7EdlWt82u3IfzpznqiSK5Z1bHSIVvFEYohJJy3tWVFyCbsX61mchn4JNApREJMuPQ2YIZWjwZ3156JbGWzvnzddbw2hfW_2XQnQvbbxkhgmUsbC/s1600-h/cosmo-slushy.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 149px; height: 149px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrDRMkJo2mizotA0N2Dv3kFxGKsueTO7EdlWt82u3IfzpznqiSK5Z1bHSIVvFEYohJJy3tWVFyCbsX61mchn4JNApREJMuPQ2YIZWjwZ3156JbGWzvnzddbw2hfW_2XQnQvbbxkhgmUsbC/s320/cosmo-slushy.jpg" alt="" id="BLOGGER_PHOTO_ID_5324464530886863138" border="0" /></a><br /><span style="font-weight: bold;">Yield</span><br /><span style="font-weight: bold;">Makes</span> 6 servings<br /><span style="font-weight: bold;">Ingredients</span><br /> * 10 ounce (1 1/4 cups) citrus-flavored vodka<br /> * 1/2 cup Rose's lime juice<br /> * 2 cups cranberry juice<br /> * 4 ice cube trays<br /><span class="fullpost"><br /><span style="font-weight: bold;">Preparation</span><br />Combine vodka, lime juice, and cranberry juice in a pitcher with 2 cups water and stir to blend. Divide between ice cube trays and freeze at least 4 hours or overnight (the drink cubes will freeze only partially). Just before serving, empty trays into a large bowl and using a fork, break up cubes to loosen ice crystals (the ice will be slushlike). Spoon slush into tall stemmed glasses and serve immediately.<br /><br /><span style="font-weight: bold;">Nutritional Information</span><br />Calories: 166 (0% from fat)<br />Fat: 0g (sat 0g)<br />Protein: 0mg<br />Carbohydrate: 14g<br />Fiber: 0g<br />Cholesterol: 0mg<br />Iron: 0mg<br />Sodium: 3mg<br />Calcium: 3mg<br /><br />source:myrecipes.com<br />recipes by:Susan Quick, Real Simple<br />Photo: Maura McEvoy<br /></span>Resep Masakanhttp://www.blogger.com/profile/09037306216550758073noreply@blogger.com0tag:blogger.com,1999:blog-4861609370482474658.post-12056117975279713342009-04-14T15:35:00.006+07:002009-07-16T15:43:29.386+07:00Peach French Toast<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVfyqZY2Cnds5GpzZ0Z2aRFRy6DBKHrt9eezefTc9MgqJ320NifiOh4MZU_Lo80v_3ySG65IU85qqUXI0DLTZokUYzit-ZNx7AKctQdg4JNxZxWshCGrrbPJet2gW-pcGi1ykRpT5_Dt1l/s1600-h/french-toast.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVfyqZY2Cnds5GpzZ0Z2aRFRy6DBKHrt9eezefTc9MgqJ320NifiOh4MZU_Lo80v_3ySG65IU85qqUXI0DLTZokUYzit-ZNx7AKctQdg4JNxZxWshCGrrbPJet2gW-pcGi1ykRpT5_Dt1l/s320/french-toast.jpg" alt="" id="BLOGGER_PHOTO_ID_5324463045835665042" border="0" /></a><br /><span style="font-weight: bold;">Yield</span><br /><span style="font-weight: bold;">Makes</span> 4 servings<br /><span style="font-weight: bold;">Ingredients</span><br /> * 4 tablespoons unsalted butter<br /> * 2 tablespoons light brown sugar<br /> * 2 ripe yellow peaches, cut into 1/2-inch pieces<br /><span class="fullpost"><br /> * 2 tablespoons plus 3/4 cup heavy cream<br /> * 8 slices white or sourdough bread or brioche<br /> * 3 large eggs<br /> * 1/8 teaspoon ground cinnamon<br /> * Confectioners' sugar<br /><br /><span style="font-weight: bold;">Preparation</span><br />In a large skillet, over medium-low heat, melt 2 tablespoons of the butter until it foams. Add the brown sugar and stir for 30 seconds. Add the peaches, raise heat to medium-high, and cook, stirring frequently, for 3 minutes. Stir in 2 tablespoons of the cream and simmer for 2 minutes. Transfer to a bowl.<br /><br />Heat oven to 200° F. Place 4 slices of the bread on a cutting board. Divide the peach mixture evenly among the slices, leaving a 1/2-inch border on all sides. Top with another slice of bread and press gently. In a shallow bowl, beat the eggs and cinnamon. Working in batches, soak the sandwiches in the egg mixture for 2 minutes per side. Melt 1 tablespoon of the butter in a large skillet over medium heat. Fry 2 sandwiches until golden brown, 3 to 4 minutes per side. Transfer to a baking sheet and place in oven to keep warm. Repeat with the remaining butter and sandwiches. Beat the remaining cream until soft peaks form. Halve each sandwich on the diagonal, sprinkle with the confectioners' sugar, and serve with the whipped cream.<br /><br />Tip: If you're using day-old bread to make the French toast, trim the crusts, which may have become tough.<br /><br /><span style="font-weight: bold;">Nutritional Information</span><br />Calories: 504.5 (64% from fat)<br />Fat: 36.12g (sat 20.71g)<br />Protein: 10.17mg<br />Carbohydrate: 36.2g<br />Fiber: 1.97g<br />Cholesterol: 260.05mg<br />Iron: 2.81mg<br />Sodium: 416.11mg<br />Calcium: 140.25mg<br /><br />source:myrecipes.com<br />recipes by:Susie Theodorou, Real Simple<br />Photo: Mikkel Vang<br /></span>Resep Masakanhttp://www.blogger.com/profile/09037306216550758073noreply@blogger.com0tag:blogger.com,1999:blog-4861609370482474658.post-37117441384180039292009-04-14T15:32:00.002+07:002009-05-08T16:50:32.411+07:00Cucumber Margaritas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhysBmdO1tQtG6gfEhoBpssMGC97CxP5lL2oQxHAu0sfpaWpmzn34DqeGhnz6gkPGvu3y5H2BMpa51BQLmcW4aOeZdp6WSCW2mNppLJ6N1oBlBOiIzrPGHpag3U0fo2tTx_zBrcsAsp_f94/s1600-h/margaritas.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhysBmdO1tQtG6gfEhoBpssMGC97CxP5lL2oQxHAu0sfpaWpmzn34DqeGhnz6gkPGvu3y5H2BMpa51BQLmcW4aOeZdp6WSCW2mNppLJ6N1oBlBOiIzrPGHpag3U0fo2tTx_zBrcsAsp_f94/s320/margaritas.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5324462417412618754" /></a><br />Reposado, one of four categories of tequila, is aged in wood barrels that lend a mellow character to the liquor. Some versions contain added flavorings and colorings.<br /><br /><span style="font-weight:bold;">Yield</span><br /><span style="font-weight:bold;">Makes</span> 4 servings<br /><span style="font-weight:bold;">Ingredients</span><br /> * 12 slices fresh cucumber<br /> * 1/2 cup fresh lime juice<br /> * 4 ounces (1/2 cup) Cointreau<br /> * 6 ounces (3/4 cup) tequila reposado<br /> * 6 cups ice<br /> * 1/4 cup Grand Marnier<br /> * Lime slices<br /><br /><span class="fullpost"><br /><span style="font-weight:bold;">Preparation</span><br />Combine cucumber and next 4 ingredients in a blender; process until smooth.<br /><br />Pour into glasses. Top each serving with a tablespoon of Grand Marnier, and garnish with lime.<br /><br />source:myrecipes.com<br />recipes by:Coastal Living<br />photo:Ralph Anderson<br /></span>Resep Masakanhttp://www.blogger.com/profile/09037306216550758073noreply@blogger.com0tag:blogger.com,1999:blog-4861609370482474658.post-8578521941039644202009-04-14T15:26:00.005+07:002009-05-08T16:51:25.522+07:00Rachel's Special Occasion Lasagna<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijUREQSTaxR2f2j3UMe7rLIvVM8hyphenhyphenu3ZC16gGW-h6g22KZBEL-0I_r0MnBNEKrA8qvUAh4FRR_ui5aENKhAXX52MKtv7Bk8E2oGfrusFrLJmlBQNGo_iIwfG9-ek0ypScd4Ag6f7wjIvZ-/s1600-h/lasagna.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijUREQSTaxR2f2j3UMe7rLIvVM8hyphenhyphenu3ZC16gGW-h6g22KZBEL-0I_r0MnBNEKrA8qvUAh4FRR_ui5aENKhAXX52MKtv7Bk8E2oGfrusFrLJmlBQNGo_iIwfG9-ek0ypScd4Ag6f7wjIvZ-/s320/lasagna.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5324461454343278418" /></a><br />You can make this dish ahead--just cover and refrigerate or freeze after you've spread the final layer of marinara sauce. Serve with a salad and breadsticks to round out the meal.<br /><br /><span style="font-weight:bold;">Yield</span><br />8 servings<br /><span style="font-weight:bold;">Ingredients</span><br /> * 1 (8-ounce) package uncooked lasagna noodles (about 9 noodles)<br /> * 1 1/3 cups (6 ounces) fat-free cottage cheese<br /> * 3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened<br /> * 2/3 cup (6 ounces) part-skim ricotta cheese<br /> * 1/4 cup (1 ounce) grated fresh Parmesan cheese<br /> * 2 tablespoons minced fresh chives<br /> * 1 teaspoon Dijon mustard<br /> * 1/2 teaspoon salt<br /> * 1/2 teaspoon dry mustard<br /> * 1/2 teaspoon freshly ground black pepper<br /> * 4 garlic cloves, minced<br /> * 2 large egg whites, lightly beaten<br /> * 1 large egg, lightly beaten<br /> * 1 (26-ounce) jar fat-free pasta sauce, divided<br /> * Cooking spray<br /> * 1/4 cup (1 ounce) shredded part-skim mozzarella cheese<br /><br /><span class="fullpost"><br /><span style="font-weight:bold;">Preparation</span><br />Preheat oven to 350°.<br /><br />Cook noodles according to package directions, omitting salt and fat.<br /><br />Combine the cottage cheese, cream cheese, and ricotta cheese in a large bowl; stir to blend well. Stir in Parmesan and next 8 ingredients (through egg).<br /><br />Spread 1/2 cup pasta sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over pasta sauce; top with half of cheese mixture and one third of remaining pasta sauce. Repeat layers once, ending with noodles. Spread remaining pasta sauce over noodles.<br /><br />Bake at 350° for 20 minutes. Sprinkle with mozzarella; bake an additional 20 minutes or until cheese is melted. Remove from oven; let stand 10 minutes before serving.<br /><br /><span style="font-weight:bold;">Nutritional Information</span><br />Calories: 284 (28% from fat)<br />Fat: 8.8g (sat 5.2g,mono 2.5g,poly 0.4g) <br />Protein: 15.7g<br />Carbohydrate: 34.2g<br />Fiber: 3.3g<br />Cholesterol: 53mg<br />Iron: 0.9mg<br />Sodium: 657mg<br />Calcium: 179mg<br /><br />source:myrecipes.com<br />recipes by:Sarah Jones, Cooking Light<br /></span>Resep Masakanhttp://www.blogger.com/profile/09037306216550758073noreply@blogger.com0tag:blogger.com,1999:blog-4861609370482474658.post-66280553484718020952009-04-14T15:10:00.003+07:002009-05-08T16:51:56.527+07:00Shrimp Tacos<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLVhJ3K94jUi71_phyG16e5_ipBbIN2THMwPcysGuWXTP6BUdlT0N-I_8RIuZb-YPgzodbcU36hTT5LZjzBf2yqPFj0hjPoqtnx2nZSzIU9E6ftkc5Zrz_GAD1nGJAWsTVk-n6ZUDC8aqm/s1600-h/shrimp-tacos.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLVhJ3K94jUi71_phyG16e5_ipBbIN2THMwPcysGuWXTP6BUdlT0N-I_8RIuZb-YPgzodbcU36hTT5LZjzBf2yqPFj0hjPoqtnx2nZSzIU9E6ftkc5Zrz_GAD1nGJAWsTVk-n6ZUDC8aqm/s320/shrimp-tacos.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5324456788445462002" /></a><br />Shredded rotisserie chicken or flaked, cooked fish also works well in these tacos.<br /><br /><span style="font-weight:bold;">Yield</span><br />4 servings (serving size: 3 tacos)<br /><span style="font-weight:bold;">Ingredients</span><br /> * 3 tablespoons black peppercorns<br /> * 3 quarts water<br /> * 1 tablespoon salt<br /> * 1 teaspoon ground red pepper<br /> * 2 limes, quartered<br /> * 1 pound medium shrimp, peeled and deveined<br /> * 1/2 cup coarsely chopped fresh cilantro<br /> * 1/4 cup fresh lime juice<br /> * 1 tablespoon minced seeded jalapeño pepper<br /> * 12 (6-inch) corn tortillas<br /> * 3/4 cup chopped peeled tomato<br /> * 1/2 cup reduced-fat sour cream<br /> * 1/2 cup chopped green onions<br /><br /><span class="fullpost"><br /><span style="font-weight:bold;">Preparation</span><br />Place the peppercorns on a double layer of cheesecloth. Gather edges of cheesecloth together, and tie securely. Combine cheesecloth bag, water, salt, red pepper, and lime quarters in a Dutch oven. Bring to a boil; cook 2 minutes. Add shrimp; cook 2 minutes or until done. Drain. Discard cheesecloth bag and lime quarters.<br /><br />Combine shrimp, cilantro, lime juice, and jalapeño pepper, tossing well to coat. Heat tortillas according to package directions. Spoon 1/3 cup shrimp mixture into each tortilla; top each taco with 1 tablespoon tomato, 2 teaspoons sour cream, and 2 teaspoons onions.<br /><br /><span style="font-weight:bold;">Nutritional Information</span><br />Calories: 358 (20% from fat)<br />Fat: 7.8g (sat 3g,mono 0.8g,poly 1.7g) <br />Protein: 29.3g<br />Carbohydrate: 43.6g<br />Fiber: 5.1g<br />Cholesterol: 188mg<br />Iron: 4.1mg<br />Sodium: 612mg<br />Calcium: 250mg<br /><br />source:myrecipes.com<br />recipes by:Allen Smith, Cooking Light<br />Photography: Becky Luigart-Stayner; Styling: Fonda Shaia<br /></span>Resep Masakanhttp://www.blogger.com/profile/09037306216550758073noreply@blogger.com0tag:blogger.com,1999:blog-4861609370482474658.post-21270621878596764932009-04-11T14:47:00.001+07:002009-05-08T16:52:29.051+07:00Easy Chicken Pot Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIM7sSx1jom-LUZufgTec94WXkBhcTa4DFkFBWmMLCuT2OrzgTdZCyQ4ccF-uybG_yASGzoSfpFpqUa7eLVned2_th8AbyiZSExL6DwEG46DhcIFJ7HUIWMPlzUrlIxLsamihdhmddeT7o/s1600-h/chicken+pot+pie.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIM7sSx1jom-LUZufgTec94WXkBhcTa4DFkFBWmMLCuT2OrzgTdZCyQ4ccF-uybG_yASGzoSfpFpqUa7eLVned2_th8AbyiZSExL6DwEG46DhcIFJ7HUIWMPlzUrlIxLsamihdhmddeT7o/s320/chicken+pot+pie.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5323337514500708258" /></a><br />Chicken and vegetables are paired in a creamy sauce made with Campbell's Condensed Cream of Chicken Soup and topped with a golden biscuit crust.<br /><br /><span style="font-weight:bold;">Yield</span><br />4 servings<br /><span style="font-weight:bold;">Ingredients</span><br /> * 1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup (regular or 98% Fat Free)*<br /> * 1 package (about 9 ounces) frozen mixed vegetables, thawed<br /> * 1 cup cubed cooked chicken or turkey<br /> * 1/2 cup milk<br /> * 1 egg<br /> * 1 cup all-purpose baking mix<br /><br /><span class="fullpost"><br /><span style="font-weight:bold;">Preparation</span><br /><br />Heat the oven to 400°F.<br /><br />Stir the soup, vegetables and chicken in a 9-inch pie plate.<br /><br />Stir the milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture. Bake for 30 minutes or until the topping is golden brown.<br /><br />*Or use Campbell's Cream of Chicken with Herbs Soup.<br /><br />source:myrecipes.com<br />recipes by:Campbell's Kitchen<br />photo:Campbell's Kitchen<br /></span>Resep Masakanhttp://www.blogger.com/profile/09037306216550758073noreply@blogger.com0tag:blogger.com,1999:blog-4861609370482474658.post-9061469595256480842009-04-11T14:44:00.002+07:002009-05-08T16:53:26.557+07:00Souper Meat Loaf<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZRwiyH1I02gR3p8n2Risbo_NOpZJoK6RMb3MkEcFBJj39flY3LvXCFWS35vA1fBlatnr9TtHfW4pD2ZxFZW6S9dhkGCUIe7CjYkwbEbfRh_HvIqe1a8b_TXBo6b0TMKbTXySUhZe2KqON/s1600-h/souper+meat+loaf.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZRwiyH1I02gR3p8n2Risbo_NOpZJoK6RMb3MkEcFBJj39flY3LvXCFWS35vA1fBlatnr9TtHfW4pD2ZxFZW6S9dhkGCUIe7CjYkwbEbfRh_HvIqe1a8b_TXBo6b0TMKbTXySUhZe2KqON/s320/souper+meat+loaf.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5323336682309301058" /></a><br />Classic meat loaf gets a new twist when it is perfectly seasoned with Campbell's Dried Onion Soup and Recipe Mix, and topped with a creamy sauce featuring Campbell's Condensed Cream of Mushroom Soup.<br /><br /><span style="font-weight:bold;">Ingredients</span><br /> * 1 can(10 3/4 oz.) Campbell's Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium<br /> * 1 pound ground beef<br /> * 1 pouch Campbell's Dry Onion Soup and Recipe Mix<br /> * 1/2 cup dry bread crumbs<br /> * 1 egg , beaten<br /> * 1/4 cup water<br /><br /><span class="fullpost"><br /><span style="font-weight:bold;">Preparation</span><br /><span style="font-weight:bold;">MIX</span> thoroughly 1/2 cup mushroom soup, beef, onion soup mix, bread crumbs and egg. Shape firmly into 8"x4" loaf in baking pan.<br /><br /><span style="font-weight:bold;">BAKE</span> at 350°F. for 1 hr. 15 min. or until done.<br /><br /><span style="font-weight:bold;">MIX</span> 2 tbsp. drippings, remaining mushroom soup and water. Heat through. Serve with meat loaf.<br /><br />source:myrecipes.com<br />recipes by:Campbell's Kitchen<br />photo:Campbell's Kitchen<br /></span>Resep Masakanhttp://www.blogger.com/profile/09037306216550758073noreply@blogger.com0tag:blogger.com,1999:blog-4861609370482474658.post-44791520161081219362009-04-11T14:42:00.001+07:002009-05-08T16:53:48.496+07:00Tuna & Pasta Cheddar Melt<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsr45RoMgbABhnLfixU6ffG0EdVyP7OuqVIUYkM5izAdPO0vYRQ9VDjD9V7QoA-h1zJmcBFJoFj_iqG-lm4QNcLCJIePLE0kKhrse0GwJNMu0-xGQyNBCxU09eY5d-864uA4zJ25pKIwij/s1600-h/tuna+pasta+cheddar.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 150px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsr45RoMgbABhnLfixU6ffG0EdVyP7OuqVIUYkM5izAdPO0vYRQ9VDjD9V7QoA-h1zJmcBFJoFj_iqG-lm4QNcLCJIePLE0kKhrse0GwJNMu0-xGQyNBCxU09eY5d-864uA4zJ25pKIwij/s320/tuna+pasta+cheddar.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5323335977991916562" /></a><br />Pasta cooks to perfection in Campbell's® Condensed Chicken Broth and is mixed with a comforting blend of Cheddar cheese, tuna fish, bread crumbs and Campbell's Condensed Cream of Chicken Soup.<br /><br /><span style="font-weight:bold;">Yield</span><br />4 servings<br /><span style="font-weight:bold;">Ingredients</span><br /> * 1 can (10 1/2 ounces) Campbell's® Condensed Chicken Broth<br /> * 1 soup can water<br /> * 1/2 of a 1-pound package uncooked corkscrew-shaped pasta (rotini) (about 3 cups)<br /> * 1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)<br /> * 1 cup milk<br /> * 1 can (about 6 ounces) tuna, drained and flaked<br /> * 1 cup shredded Cheddar cheese<br /> * 2 tablespoons Italian-seasoned dry bread crumbs<br /> * 2 teaspoons butter or margarine, melted<br /><br /><span class="fullpost"><br /><span style="font-weight:bold;">Preparation</span><br />Heat the broth and the water to a boil over medium-high heat in a large skillet. Add the pasta and cook until just it's tender, stirring often. Do not drain.<br /><br />Stir in the soup, milk and tuna in the skillet. Top with the cheese. Mix the bread crumbs with the butter. Sprinkle on top. Heat through.<br /><br /><span style="font-weight:bold;">TIP:</span> Serve with steamed whole green beans. For dessert serve clementines.<br /><br />source:myrecipes.com<br />recipes by:Campbell's Kitchen<br />photo:Campbell's Kitchen<br /></span>Resep Masakanhttp://www.blogger.com/profile/09037306216550758073noreply@blogger.com0tag:blogger.com,1999:blog-4861609370482474658.post-27194548816465927652009-04-11T14:39:00.001+07:002009-05-08T16:54:33.520+07:00Paprika Chicken with Sour Cream Gravy<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8-xRNOJ0hDNjUzfk2dOS-kj4lWSlrY2z2_R80q5k-TBmmZh2-5kZQWaKQGM1IHK7FTnoS_B2_9Q9O0FtTg3PTF4o3htkrRyJn12AdnB7nTKNGaKUY94tYjUJQEoY9NwfQCW-LBkMtq2kd/s1600-h/paprika+chicken+sour+cream-gravy.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8-xRNOJ0hDNjUzfk2dOS-kj4lWSlrY2z2_R80q5k-TBmmZh2-5kZQWaKQGM1IHK7FTnoS_B2_9Q9O0FtTg3PTF4o3htkrRyJn12AdnB7nTKNGaKUY94tYjUJQEoY9NwfQCW-LBkMtq2kd/s320/paprika+chicken+sour+cream-gravy.jpg" alt="" id="BLOGGER_PHOTO_ID_5323335269998705650" border="0" /></a><br />Browned chicken breasts are seasoned and sauteed, then cloaked in a smooth sauce made with sour cream, green onion and Campbell's Condensed Cream of Chicken Soup.<br /><br /><span style="font-weight: bold;">Yield</span><br />4 servings<br /><span style="font-weight: bold;">Ingredients</span><br /> * 1/2 cup all-purpose flour<br /> * 2 teaspoon paprika<br /> * 1 teaspoon garlic powder<br /> * 1 teaspoon ground black pepper<br /> * 1 teaspoon ground red pepper<br /> * 4 skinless, boneless chicken breasts halves<br /> * 1/4 cup butter<br /> * 1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)<br /> * 2 green onions, sliced (about 1/4 cup)<br /> * 1 container (8 ounces) sour cream<br /><br /><span class="fullpost"><br /><span style="font-weight: bold;">Preparation</span><br />Stir the flour, paprika, garlic powder, black pepper and red pepper on a plate. Coat the chicken with the paprika mixture.<br /><br />Heat the butter in a 10-inch skillet over medium-high heat. Cook the chicken for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.<br /><br />Stir the soup and green onions in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Stir in the sour cream.<br /><br />Tip: Serve with a rice blend, steamed cut green beans and carrot slices. For dessert serve your favorite fruit and gelatin combination.<br /><br />source:myrecipes.com<br />recipes by:Campbell's Kitchen<br />photo:Campbell's Kitchen<br /></span>Resep Masakanhttp://www.blogger.com/profile/09037306216550758073noreply@blogger.com0tag:blogger.com,1999:blog-4861609370482474658.post-37525446088300912142009-04-11T14:36:00.002+07:002009-05-08T16:56:24.023+07:00Moist & Savory Stuffing<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnSHp6QKFl78TOXgV9aRnUs5-tNNY2xqeleJ0zbnBzS0-Apn06YDKA38KcuKnIgkCCCkPmivk6WBxsRXzwhc4MatDRhgB6OqHvu1sT1Leub8HiXUA3Ccufy1fTWinzQQiXLuVHSUngUm0O/s1600-h/swanson+moist+savory+stuffing.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnSHp6QKFl78TOXgV9aRnUs5-tNNY2xqeleJ0zbnBzS0-Apn06YDKA38KcuKnIgkCCCkPmivk6WBxsRXzwhc4MatDRhgB6OqHvu1sT1Leub8HiXUA3Ccufy1fTWinzQQiXLuVHSUngUm0O/s320/swanson+moist+savory+stuffing.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5323334647147595218" /></a><br />Four ingredients mix together quickly to make this mouthwatering baked stuffing -- it's so easy and so tasty, it's sure to become one of your trademark recipes.<br /><br /><span style="font-weight:bold;">Yield</span><br />11 servings<br /><span style="font-weight:bold;">Ingredients</span><br /> * 2 1/2 cups Swanson Chicken Broth (Regular, Natural Goodness or Certified Organic)<br /> * 2 stalks celery, coarsely chopped (about 1 cup)<br /> * 1 large onion, coarsely chopped (about 1 cup)<br /> * 1 pkg. (16 ounces) Pepperidge Farm Herb Seasoned Stuffing<br /><br /><span class="fullpost"><br /><span style="font-weight:bold;">Preparation</span><br />Heat the broth, celery and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Add the stuffing and mix lightly.<br /><br />Spoon the stuffing mixture into a greased 3-quart casserole dish. Cover and bake at 350°F. for 30 minutes or until hot.<br /><br /><span style="font-weight:bold;">Tip:</span> For crunchier stuffing, bake the casserole uncovered.<br /><br />Serving Suggestion: Serve with a store-bought rotisserie chicken or turkey breast and steamed whole green beans. For dessert, serve key lime pie.<br /><br />source:myrecipes.com<br />recipes by:Campbell's Kitchen<br />photo:Campbell's Kitchen<br /></span>Resep Masakanhttp://www.blogger.com/profile/09037306216550758073noreply@blogger.com0tag:blogger.com,1999:blog-4861609370482474658.post-16487592224453178582009-04-11T14:34:00.001+07:002009-05-08T16:56:40.673+07:00Swanson Sensational Chicken Noodle Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9VF0Nxvmyv9eoEL-1LVe7e6mDKHYtBMdmG-CzlLnlThna79AkQo4iHh7S8ltUrzGWQzU533920Oird-SmVeu799k-wUCcW0OlqGj2qfyhIhBpFnaWxRGKWp3f9QZYhOietc-2WHHSTGax/s1600-h/chicken+noodle+soup.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9VF0Nxvmyv9eoEL-1LVe7e6mDKHYtBMdmG-CzlLnlThna79AkQo4iHh7S8ltUrzGWQzU533920Oird-SmVeu799k-wUCcW0OlqGj2qfyhIhBpFnaWxRGKWp3f9QZYhOietc-2WHHSTGax/s320/chicken+noodle+soup.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5323333978571565538" /></a><br />Swanson Chicken Broth provides the perfect base for this homestyle soup packed with carrots, celery, shredded cooked chicken and extra wide egg noodles.<br /><br /><span style="font-weight:bold;">Yield</span><br />4 servings<br /><span style="font-weight:bold;">Ingredients</span><br /> * 4 cups Swanson Chicken Broth (Regular, Natural Goodness or Certified Organic)<br /> * Generous dash ground black pepper<br /> * 1 medium carrot, sliced<br /> * 1 stalk celery, sliced<br /> * 1/2 cup uncooked extra wide egg noodles<br /> * 1 cup shredded cooked chicken or turkey<br /><br /><span class="fullpost"><br /><span style="font-weight:bold;">Preparation</span><br />Heat broth, black pepper, carrot and celery in 2-qt. saucepan over medium-high heat to a boil.<br /><br />Stir noodles and chicken in saucepan. Reduce heat to medium. Cook 10 min. or until noodles are tender, stirring often.<br /><br />Serving Suggestion: Serve with your favorite cheese and crackers and a spinach salad. For dessert serve a chocolate parfait: layer chocolate pudding with your favorite crumbled cookies and top with whipped topping.<br /><br />source:myrecipes.com<br />recipes by:Campbell's Kitchen<br />photo:Campbell's Kitchen<br /></span>Resep Masakanhttp://www.blogger.com/profile/09037306216550758073noreply@blogger.com0tag:blogger.com,1999:blog-4861609370482474658.post-31568386011560521552009-04-11T14:31:00.001+07:002009-05-08T16:57:58.080+07:00Country Chicken Casserole<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Bv0jC3VeF0Q1XiFmwlLVK56AvHn0TR7c45VUY4j3h5Kf0ViXH6XzyRcG1615pIzxiXVgKX8Q0q-EdaoUBHLiWrpnD9l_QgNAlAy35DUhyphenhyphenm96zkIUmnBMeW9Zi_39BMLj5gAhQmqYHwxh/s1600-h/country+chicken+casserole.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Bv0jC3VeF0Q1XiFmwlLVK56AvHn0TR7c45VUY4j3h5Kf0ViXH6XzyRcG1615pIzxiXVgKX8Q0q-EdaoUBHLiWrpnD9l_QgNAlAy35DUhyphenhyphenm96zkIUmnBMeW9Zi_39BMLj5gAhQmqYHwxh/s320/country+chicken+casserole.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5323333326309194914" /></a><br />Chicken and a seasoned stuffing combine with an herbed creamy sauce for a hearty casserole that's hard to beat!<br /><br /><span style="font-weight:bold;">Yield</span><br />5 servings<br /><span style="font-weight:bold;">Ingredients</span><br /> * 1 can (10 3/4 ounces) Campbell's Condensed Cream of Celery Soup (regular, 98% Fat Free or 25% Less Sodium)<br /> * 1 can (10 3/4 ounces) Campbell's Condensed Cream of Potato Soup<br /> * 1 cup milk<br /> * 1/4 teaspoon dried thyme leaves, crushed<br /> * 1/8 teaspoon ground black pepper<br /> * 4 cups cooked cut-up vegetables *<br /> * 2 cups cubed cooked chicken or turkey<br /> * 4 cups prepared Pepperidge Farm Herb Seasoned Stuffing<br /><br /><span class="fullpost"><br /><span style="font-weight:bold;">Preparation</span><br />Stir the soups, milk, thyme, black pepper, vegetables and chicken in a 3-quart shallow baking dish. Top with the stuffing.<br /><br />Bake at 400°F. for 25 minutes or until the stuffing is golden brown.<br /><br />*Use a combination of cut green beans and sliced carrots.<br /><br />source:myrecipes.com<br />recipes by:Campbell's Kitchen<br />photo:Campbell's Kitchen<br /></span>Resep Masakanhttp://www.blogger.com/profile/09037306216550758073noreply@blogger.com0tag:blogger.com,1999:blog-4861609370482474658.post-39203196260110251092009-04-11T14:26:00.002+07:002009-05-08T16:59:33.636+07:00Swanson Pan-Seared Steaks with Mushroom Gravy<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSr35JIFsAicZDwgTJh70I4GyIQaIMagTlKYbgbj-9GQwgjvqibckIhFqUv5Vh7734LClLOOVz-GfakjFMvHJh9bfkm7ApcfqiYwo4aERt88VSwSCM5KlJlFJGn4ngkEdXCNds_JX6W_ft/s1600-h/swanson+pan+seared+steaks+mushroom+gravy.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSr35JIFsAicZDwgTJh70I4GyIQaIMagTlKYbgbj-9GQwgjvqibckIhFqUv5Vh7734LClLOOVz-GfakjFMvHJh9bfkm7ApcfqiYwo4aERt88VSwSCM5KlJlFJGn4ngkEdXCNds_JX6W_ft/s320/swanson+pan+seared+steaks+mushroom+gravy.jpg" alt="" id="BLOGGER_PHOTO_ID_5323332282828949218" border="0" /></a><br />It's easy to make steakhouse-style steaks at home with a good cut of meat and this foolproof recipe.<br /><br /><span style="font-weight: bold;">Yield</span><br />4 servings<br /><span style="font-weight: bold;">Ingredients</span><br /> * 1 boneless beef sirloin steak, cut into 4 pieces<br /> * 1 tablespoon unsalted butter<br /> * 2 cups sliced fresh mushrooms (about 6 ounces)<br /> * 1 tablespoon all-purpose flour<br /> * 1 cup Swanson Beef Stock<br /><br /><span class="fullpost"><br /><span style="font-weight: bold;">Preparation</span><br />Season the steaks as desired. Cook the steaks in a 12-inch nonstick skillet over medium-high heat to desired doneness. Remove the steaks from the skillet. Do not pour off any fat.<br /><br />Heat the butter in the skillet. Add the mushrooms and cook until they're tender. Stir in the flour and cook for 1 minute. Gradually stir in the stock. Cook and stir until the mixture boils and thickens. Serve the mushroom gravy with the steaks.<br /><br />source:myrecipes.com<br />recipes by:Campbell's Kitchen<br />photo:Campbell's Kitchen<br /></span>Resep Masakanhttp://www.blogger.com/profile/09037306216550758073noreply@blogger.com0tag:blogger.com,1999:blog-4861609370482474658.post-23380002965151846902009-04-11T14:19:00.004+07:002009-05-08T16:59:52.329+07:00Slow Cooker Savory Pot Roast<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9UlvPFGBnLFFd71JFRThyp3Uc4CMpDJkFnU0pWOmYVGOWD5AEb0WYv0ftVBmR-YPhzOgvJDiS95bPl5NgpSRNU3VpDMlfMYZ5nw79bxrS43SwpNn39lM3MNgB0EYC17ZboILnr3o1NhLK/s1600-h/cooker+savory+pot+roast.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9UlvPFGBnLFFd71JFRThyp3Uc4CMpDJkFnU0pWOmYVGOWD5AEb0WYv0ftVBmR-YPhzOgvJDiS95bPl5NgpSRNU3VpDMlfMYZ5nw79bxrS43SwpNn39lM3MNgB0EYC17ZboILnr3o1NhLK/s320/cooker+savory+pot+roast.jpg" alt="" id="BLOGGER_PHOTO_ID_5323330833851791778" border="0" /></a><br />This tender pot roast is braised to perfection in a mixture of Campbell's Condensed Cream of Mushroom Soup, onion soup and recipe mix, carrots and potatoes.<br /><br /><span style="font-weight: bold;">Yield</span><br />6 servings<br /><span style="font-weight: bold;">Ingredients</span><br /> * 1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)<br /> * 1 pouch (2 ounces) dry onion soup & recipe mix<br /> * 6 small red potatoes, cut in half<br /> * 6 medium carrots, cut into 2-inch pieces (about 3 cups)<br /> * 3- to 3 1/2- pound boneless beef bottom round roasts or chuck pot roast<br /><br /><span class="fullpost"><br /><span style="font-weight: bold;">Preparation</span><br />Stir the soup, onion soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat.<br /><br />Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.<br /><br />Or on HIGH for 4 to 5 hours.<br /><br />Serving Suggestion: Serve with buttermilk biscuits and steamed broccoli spears. For dessert serve turtle or blonde brownies.<br /><br />source:myrecipes.com<br />recipes by:Campbell's Kitchen<br /></span>Resep Masakanhttp://www.blogger.com/profile/09037306216550758073noreply@blogger.com0tag:blogger.com,1999:blog-4861609370482474658.post-79694220868385761462009-04-11T14:05:00.006+07:002009-05-08T17:00:04.371+07:00One Dish Chicken & Rice Bake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoFd8G7tAvkSEfNbd9qAc3WT4UR_a7FU7uZegKCKwKuTMncwy8cw9m3nWbLQA7JE7sObPajidOLdQPz81i0HdK4jn9lYgNWNwCrcEHoWfYQgMnK9784S5DRa6QK7pP8Y9WRsXGfOnfTIsU/s1600-h/chicken+rice+bake.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoFd8G7tAvkSEfNbd9qAc3WT4UR_a7FU7uZegKCKwKuTMncwy8cw9m3nWbLQA7JE7sObPajidOLdQPz81i0HdK4jn9lYgNWNwCrcEHoWfYQgMnK9784S5DRa6QK7pP8Y9WRsXGfOnfTIsU/s320/chicken+rice+bake.jpg" alt="" id="BLOGGER_PHOTO_ID_5323329521639007250" border="0" /></a><br />Chicken and rice paired with a creamy mushroom sauce bake together for a delicious one-dish meal that's easy to clean up.<br /><br /><span style="font-weight: bold;">Yield</span><br />4 servings<br /><span style="font-weight: bold;">Ingredients</span><br /> * 1 cup water *<br /> * 3/4 cup uncooked regular long-grain white rice<br /> * 1/4 teaspoon paprika<br /> * 1/4 teaspoon ground black pepper<br /> * 4 skinless, boneless chicken breasts<br /><br /><span class="fullpost"><br /><span style="font-weight: bold;">Preparation</span><br />Mix soup, water, rice, paprika and black pepper in 2-qt. shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.<br />Bake at 375°F. 45 min. or until done.<br />For creamier rice, increase water to 1 1/3 cups.<br /><span style="font-weight: bold;">Tip:</span> Serve with your favorite steamed vegetable blend. For dessert serve pear wedges.<br /><br />source:myrecipes.com<br />recipes by:Campbell's Kitchen<br /></span>Resep Masakanhttp://www.blogger.com/profile/09037306216550758073noreply@blogger.com0tag:blogger.com,1999:blog-4861609370482474658.post-70118253910304188792009-04-11T14:02:00.001+07:002009-05-08T17:01:56.438+07:00Chicken Noodle Casserole<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2y0C0Xy9cd_BExgeR5-BL1jCrjP1lZgGws6ld2vzhY3aIfGMCBebC3edELLxnSSGaaYqr5bXn7xHoepFZp5oJSCqvz_7OoLxYScNbhv4XXs80D7GOBF-OSar3eKvvgelboFrSX24vX-RJ/s1600-h/chicken+noodle+casserole.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2y0C0Xy9cd_BExgeR5-BL1jCrjP1lZgGws6ld2vzhY3aIfGMCBebC3edELLxnSSGaaYqr5bXn7xHoepFZp5oJSCqvz_7OoLxYScNbhv4XXs80D7GOBF-OSar3eKvvgelboFrSX24vX-RJ/s320/chicken+noodle+casserole.jpg" alt="" id="BLOGGER_PHOTO_ID_5323325953402095314" border="0" /></a><br />Campbell's Low Sodium Cream of Mushroom Soup provides the base for a wonderful dish featuring chicken, egg noodles, and Parmesan cheese.<br /><br /><span style="font-weight: bold;">Yield</span><br />4 servings<br /><span style="font-weight: bold;">Ingredients</span><br /> * 1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken and Mushroom Soup<br /> * 1/2 cup milk<br /> * 1/8 teaspoon ground black pepper<br /> * 1/3 cup grated Parmesan cheese<br /> * 2 cups cubed cooked chicken or turkey<br /> * 3 cups cooked medium egg noodles (about 3 cups dry)<br /> * Chopped fresh parsley for garnish<br /><br /><span class="fullpost"><br /><span style="font-weight: bold;">Preparation</span><br />In large saucepan mix soup, milk, pepper, cheese, chicken and noodles. Over medium heat, heat through, stirring occasionally. Garnish with parsley.<br /><br />TIP: For 2 cups cubed cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 pound skinless, boneless chicken breasts or thighs, cubed, 5 min. or until chicken is no longer pink.<br /><br />source:myrecipes.com<br />recipes by:Campbell's Kitchen<br /></span>Resep Masakanhttp://www.blogger.com/profile/09037306216550758073noreply@blogger.com0tag:blogger.com,1999:blog-4861609370482474658.post-47797253122616919382009-04-11T14:00:00.001+07:002009-05-08T17:02:16.204+07:00Quick & Easy Chicken, Broccoli & Brown Rice Dinner<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu_Js-5H9vjEoi9i_muPlUsE74RoaGJW56Uu6Tt13QwDIALdjfs5KqR0GYVMaDx0Eo42aidrL9g2ClRbprxTssZwG2EjTtONdgvW4myg0hb_wMElaxtxehZmwZFRWNZpzNOB1Vz1ZlzuyY/s1600-h/chicken-broccoli+brown+rice+dinner.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu_Js-5H9vjEoi9i_muPlUsE74RoaGJW56Uu6Tt13QwDIALdjfs5KqR0GYVMaDx0Eo42aidrL9g2ClRbprxTssZwG2EjTtONdgvW4myg0hb_wMElaxtxehZmwZFRWNZpzNOB1Vz1ZlzuyY/s320/chicken-broccoli+brown+rice+dinner.jpg" alt="" id="BLOGGER_PHOTO_ID_5323325191685863042" border="0" /></a><br />This easy skillet supper features chicken, broccoli and brown rice simmering in a creamy gravy made with Campbell's Condensed Cream of Chicken Soup<br /><br /><span style="font-weight: bold;">Yield</span><br />4 servings<br /><span style="font-weight: bold;">Ingredients</span><br /> * 1 tablespoon vegetable oil<br /> * 4 skinless, boneless chicken breasts halves<br /> * 1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request)<br /> * 1 1/2 cups water<br /> * 1/4 teaspoon paprika<br /> * 1/4 teaspoon ground black pepper<br /> * 1 1/2 cups uncooked instant brown rice *<br /> * 2 cups fresh or frozen broccoli flowerets<br /><br /><span class="fullpost"><br /><span style="font-weight: bold;">Preparation</span><br />Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.<br /><br />Stir the soup, water, paprika and black pepper in the skillet and heat to a boil.<br /><br />Stir the rice and broccoli in the skillet. Reduce the heat to low. Return the chicken to the skillet. Sprinkle the chicken with additional paprika and black pepper. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.<br /><br />*Cooking times vary. To insure best results, use instant whole grain brown rice.<br /><br />source:myrecipes.com<br />recipes by:Campbell's Kitchen<br /></span>Resep Masakanhttp://www.blogger.com/profile/09037306216550758073noreply@blogger.com1tag:blogger.com,1999:blog-4861609370482474658.post-17713756853211158292009-04-11T13:56:00.002+07:002009-05-08T17:02:29.310+07:00Campbell's Honey Barbecued Ribs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1fcl12ysiChTMWX9HqhcQqgH7WB3msKHIgSu3yctmgyGl7XGp4jSDxE65FH1gBWe3ae3dKxEpcEqPYzcyeDGvuzGVuZU91eHIKFYv7kOB3HBff094iOvtuCmC9B_yDpmFFV-A9UeYj2Sk/s1600-h/campbells-honey.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1fcl12ysiChTMWX9HqhcQqgH7WB3msKHIgSu3yctmgyGl7XGp4jSDxE65FH1gBWe3ae3dKxEpcEqPYzcyeDGvuzGVuZU91eHIKFYv7kOB3HBff094iOvtuCmC9B_yDpmFFV-A9UeYj2Sk/s320/campbells-honey.jpg" alt="" id="BLOGGER_PHOTO_ID_5323324458209381058" border="0" /></a><br />Tender, parboiled ribs are glazed on the grill with a flavorful sweet-and-spicy sauce that features Campbell's Condensed French Onion Soup, ketchup, onion, honey and garlic powder.<br /><br /><span style="font-weight: bold;">Yield</span><br />4 servings<br /><span style="font-weight: bold;">Ingredients</span><br /> * 4 pork spareribs<br /> * 1 can (10 1/2 oz.) Campbell's Condensed French Onion Soup<br /> * 3/4 cup ketchup<br /> * 1/3 cup honey<br /> * 1/2 teaspoon garlic powder<br /> * 1/2 teaspoon ground black pepper<br /><br /><span class="fullpost"><br /><span style="font-weight: bold;">Preparation</span><br />CUT ribs into serving pieces. Place ribs in 6-quart saucepot. Cover with water. Heat to a boil. Reduce heat to low. Cover and cook 30 minutes. Drain.<br /><br />MIX soup, ketchup, honey, garlic powder and black pepper in 2-quart saucepan. Heat to a boil. Reduce heat to low. Cook 5 minutes.<br /><br />PLACE ribs on lightly oiled grill rack over medium-hot coals. Grill 20 minutes or until no longer pink and glazed, turning and brushing often with soup mixture.<br /><br /><span style="font-weight: bold;">TIP:</span> Serve with grilled corn-on-the-cob and a tossed green salad. For dessert serve sliced cantaloupe.<br /><br />source:myrecipes.com<br />recipes:Campbell's Kitchen<br /></span>Resep Masakanhttp://www.blogger.com/profile/09037306216550758073noreply@blogger.com0tag:blogger.com,1999:blog-4861609370482474658.post-57246529860689815652009-04-08T14:32:00.003+07:002009-05-08T17:05:00.761+07:00Southwest Shrimp and Corn Chowder<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBkguM2zlXos5v43YfDAovnCStkReRT3684_ZnG0oGSHGbqi9Uq8hmhxQCj_WPP97pf6qojxlsq9XQQHNFfnBLFZex5c8DbwVeys6Few_BoPejpvKJgxJ0BOkIcKFJBgGS-bFp78Bk4e9A/s1600-h/corn-chowder.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBkguM2zlXos5v43YfDAovnCStkReRT3684_ZnG0oGSHGbqi9Uq8hmhxQCj_WPP97pf6qojxlsq9XQQHNFfnBLFZex5c8DbwVeys6Few_BoPejpvKJgxJ0BOkIcKFJBgGS-bFp78Bk4e9A/s320/corn-chowder.jpg" alt="" id="BLOGGER_PHOTO_ID_5322220160454370210" border="0" /></a><br />Pair quesadillas with a rich and creamy soup for a delicious meal in about fifteen minutes.<br /><br /><span style="font-weight: bold;">Yield</span><br />6 servings (serving size: about 1 cup)<br /><span style="font-weight: bold;">Ingredients</span><br /> * 2 tablespoons butter<br /> * 1 cup chopped green onions<br /> * 1/2 cup chopped red bell pepper<br /> * 2 tablespoons finely chopped serrano chile (about 1 small)<br /> * 1 (4.5-ounce) can chopped green chiles, undrained<br /> * 3 tablespoons all-purpose flour<br /> * 1 1/2 cups 2% reduced-fat milk<br /> * 1 1/2 cups fat-free, less-sodium chicken broth<br /> * 1 1/2 cups frozen Southern-style hash brown potatoes, diced, thawed<br /> * 1/2 teaspoon salt<br /> * 1/2 teaspoon ground cumin<br /> * 1 (15.25-ounce) can whole-kernel corn with red and green peppers, drained<br /> * 1 pound peeled and deveined small shrimp<br /> * 2 tablespoons chopped fresh cilantro<br /><br /><span class="fullpost"><br /><span style="font-weight: bold;">Preparation</span><br />1. Melt butter in a large Dutch oven over medium-high heat. Add onions, bell pepper, and serrano chile to pan; sauté 2 minutes or until tender, stirring frequently. Add canned chiles to pan; cook 1 minute. Add flour to pan; cook 1 minute, stirring constantly. Stir in milk and next 5 ingredients (through corn); bring to a boil. Cook 5 minutes or until slightly thick. Stir in shrimp; cook 1 minute or until shrimp are done. Remove from heat; stir in cilantro.<br /><br />Quesadillas: Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 (6-inch) flour tortillas in pan. Top each tortilla with 2 1/2 tablespoons preshredded reduced-fat Mexican blend cheese, 1 1/2 tablespoons chopped green onions, and 1 tablespoon chopped pickled jalapeño peppers. Cook 1 minute or just until cheese melts and tortilla is toasted. Arrange 1 (6-inch) flour tortilla over top of each quesadilla. Flip quesadillas; cook 30 seconds. Cut each quesadilla into 6 wedges, and serve with a small bowl of salsa.<br /><br /><span style="font-weight: bold;">Nutritional Information</span><br />Calories: 212<br />Fat: 6.7g (sat 3.4g,mono 1.5g,poly 0.7g)<br />Protein: 19.3g<br />Carbohydrate: 18.3g<br />Fiber: 2.2g<br />Cholesterol: 130mg<br />Iron: 2.5mg<br />Sodium: 702mg<br />Calcium: 131mg<br /><br />source:myrecipes.com<br />recipes by:Laura Zapalowski, Cooking Light<br />Photo: Randy Mayor; Styling: Leigh Ann Ross<br /></span>Resep Masakanhttp://www.blogger.com/profile/09037306216550758073noreply@blogger.com0