Tag: The Quik Cook!

Categories
Food And Recipes

The Quik Cook! Quick & Easy Crab Cakes

Quick & Easy Crab Cakes

prep: 10 min
total: 25 min
servings: 6

Ingredients:
1cup boiling water
1pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
3 eggs
2cans (6 oz. each) crabmeat, drained, flaked
1/4cup butter or margarine
1 lemon, cut into 6 wedges

Directions:
ADD boiling water to stuffing mix; stir just until moistened. Let stand 5 min.
BEAT eggs in large bowl. Add crabmeat; mix lightly. Stir in stuffing. Shape into 6 patties.
MELT butter in large skillet on medium heat. Add patties; cook 5 min. on each side or until heated through and lightly browned on both sides. Serve with lemon wedges.

SERVING SUGGESTION: Serve with small hot baked potatoes and a bagged salad tossed with your favorite KRAFT Dressing, such as Italian.
SPECIAL EXTRA: Add 1/4 cup finely chopped red peppers and 2 Tbsp. finely chopped onions to the crabmeat mixture before shaping into patties.

 

 

 

Categories
Food And Recipes

The Quik Cook! Mini Frittatas with Ham and Cheese

Mini Frittatas with Ham and Cheese

Yield: 8 servings (serving size: 3 frittatas)
Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients:
Cooking spray
1/2 cup finely chopped onion
2/3 cup chopped reduced-fat ham (about 2 ounces)
1/3 cup (about 1 1/2 ounces) shredded reduced-fat extra-sharp cheddar cheese
2 tablespoons chopped fresh chives
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
4 large egg whites
1 large egg

Directions:
Preheat oven to 350°.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 2 minutes or until crisp-tender. Add ham; sauté 3 minutes. Remove from heat; cool 5 minutes. Combine remaining ingredients in a large bowl; stir with a whisk. Add ham mixture, stirring with a whisk. Spoon mixture into 24 miniature muffin cups coated with cooking spray. Bake at 350° for 20 minutes or until set.

Categories
Food And Recipes

The Quik Cook! Shawarma Lamb with Couscous Salad

Shawarma Lamb with Couscous Salad

Ingredients:
1 cup reduced-sodium chicken broth
1 cup couscous
1 medium carrot, shredded
1/2 cup roughly chopped flat-leaf parsley
1/4 cup olive oil, divided
Zest and juice of 2 lemons, divided
1 large onion, thinly sliced
3 garlic cloves, thinly sliced
1 1/2 pounds top round lamb steak, thinly sliced
2 teaspoons ground cumin
1/2 teaspoon cayenne
1 teaspoon kosher salt
1 teaspoon pepper
1/2 cup Greek yogurt

Directions:
1. Bring broth to a boil in a medium saucepan. Add couscous, cover tightly, remove from heat, and let sit 5 minutes. Uncover, fluff, and add carrot, parsley, 2 tbsp. oil, and zest and juice of 1 lemon.

2. Cook onion in remaining 2 tbsp. oil in a large frying pan over high heat until edges are charred, 10 to 12 minutes. Add garlic, lamb, cumin, cayenne, salt, and pepper; cook, stirring, until lamb is cooked through and browned, about 10 more minutes.

3. Divide couscous among 4 plates and top with lamb mixture. Mix yogurt with remaining lemon zest and juice and serve with lamb.Note: Nutritional analysis is per serving.

Note:In addition to the couscous, you can serve it with a salad of tomatoes, cucumbers, and feta cheese.

Categories
Food And Recipes

The Quik Cook! Salmon & Roasted Vegetable Salad

Salmon & Roasted Vegetable Salad

4 servings

Active Time: 25 minutes

Total Time: 45 minutes

Ingredients:

  • 6 cups cubed (1/2-inch) peeled root vegetables, such as potatoes, turnips, carrots and beets
  • 3 tablespoons extra-virgin olive oil, divided
  • 3/4 teaspoon freshly ground pepper, divided
  • 1/2 teaspoon salt, divided
  • 2 tablespoons sherry vinegar or red-wine vinegar
  • 1 tablespoon minced garlic
  • 1 teaspoon whole-grain mustard
  • 1 teaspoon minced anchovy fillet or paste
  • 8 cups mixed salad greens
  • 2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained and flaked
  • 2 scallions, sliced

Directions:

  1. Preheat oven to 450°F.
  2. Toss root vegetables in a large bowl with 1 tablespoon oil, 1/2 teaspoon pepper and 1/4 teaspoon salt. Spread in a single layer on a large rimmed baking sheet. Roast for 15 minutes. Stir and continue roasting until soft and golden brown in spots, 13 to 15 minutes more.
  3. Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, garlic, mustard, anchovy and the remaining 1/4 teaspoon each pepper and salt in a large bowl. Reserve 2 tablespoons of the dressing in small bowl. Add the salad greens to the large bowl and toss to combine; divide among 4 dinner plates.
  4. When the vegetables are done, transfer them to the large bowl and gently combine with the reserved dressing, salmon and scallions. Top the greens with the salmon and vegetables.

Tips & Notes:

  • Make Ahead Tip: Prepare the dressing (Step 3), cover and refrigerate for up to 1 day.
Categories
Food And Recipes

The Quik Cook! Parmesan Crusted Pepperoni Pizza

Parmesan Crusted Pepperoni Pizza

Prep Time 15 Minutes

Total Time 30 Minutes

Makes 6 Servings
:
Ingredients:
1 can Pillsbury® refrigerated classic pizza crust
2 tablespoons butter, softened
1/2 cup shredded Parmesan cheese (2 oz)
1 cup pizza sauce
1 3/4 cups shredded mozzarella cheese (7 oz)
1/2 package (3.5-oz size) sliced pepperoni (25 to 30 slices)
;
Directions:
Heat oven to 400°F. Grease large dark or nonstick cookie sheet with shortening or cooking spray. Unroll dough on cookie sheet. Press out dough to 15×10-inch rectangle.
Spread butter over dough; sprinkle Parmesan cheese evenly over butter. Bake 7 minutes; remove from oven.
Spread pizza sauce evenly over partially baked crust; sprinkle with mozzarella cheese. Top evenly with pepperoni.
Bake 7 to 9 minutes or until cheese is melted and crust is golden brown.

Exit mobile version