The Crazy Suburban Mom: Mmmm, Unfried fried Ice Cream and other yummy stuff....

Saturday, September 25, 2010

Mmmm, Unfried fried Ice Cream and other yummy stuff....

I got some requests for the rest of the Unilever Test Kitchen recipes so I'm going to post them all.  

One thing I forgot to mention about the kitchens - When a recipe failed I always thought to myself, Oh, sure well they make them on commercial burners of course my stuff doesn't work.  My pans don't get hot enough - Or whatever.

Nope. There were a metric butt-ton of stoves and cook-tops there, gas... electric and none were commercial (except a few in one kitchen where they make the original recipes, not consumer test).   They test and retest the recipes on what you and I would be cooking the recipes on at home.

So my failures are apparently my own - Now on to the recipes.


HOT AND COLD CLASSIC KNORR SPINACH DIP  APPETIZERS

4 cups dip  Prep Time: 10 minutes     Chill Time: 2 hours   


1 cup Hellmann's® or Best Foods® Real Mayonnaise

1 package Knorr® Vegetable recipe mix

1 container (16 oz.) sour cream

1 package (10 oz.) baby spinach, chopped, or 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry

1 can (8 oz.) water chestnuts, drained and chopped (optional)

3 green onions, chopped (optional)


Everyone loves our dip! Here's how we make it:


Combine all ingredients and chill about 2 hours. Serve with your favorite dippers to your favorite people.


Hot Mini Phyllo Cups: Fill mini phyllo cups with 2 to 3 tsp. dip. Sprinkle each with shredded Parmesan cheese. Arrange on a baking sheet and bake at 375° for 10 minutes or until dip is heated through.


Cucumber Bruschetta: Thinly slice a seedless cucumber on the diagonal, then top each slice with dip and garnish with snipped chives or thinly sliced green onion.


Endive Dippers: Pipe or dollop dip onto leaves.


Cherry Tomato Bites: Hollow out cherry tomatoes, then fill with dip and garnish with dill.



TOSTADAS WITH CRABMEAT SALAD


6 servings  Prep Time: 20 minutes     Cook Time: 6 minutes   


12 ounces fresh crabmeat

1 medium avocado, peeled and chopped

1/3 cup finely chopped onion

1/3 cup finely chopped red bell pepper

2 Tbsp. chopped pickled jalapeno peppers

1/2 cup Hellmann's® or Best Foods® Light Mayonnaise

1 Tbsp. fresh lime juice

2 Tbsp. chopped fresh cilantro

1/2 cup vegetable oil

6 (6-inch)  corn tortillas

1 cup shredded iceberg lettuce


Combine crabmeat, avocado, onion, red pepper and jalapeno pepper in small bowl. Stir in Hellmann's® or Best Foods® Light Mayonnaise, lime juice and cilantro; set aside.

Heat oil in 10-inch nonstick skillet over medium heat and cook tortillas, one at a time, 1 minute or until crisp, turning once; drain on paper towels. To serve, arrange tortillas on serving platter and evenly top with lettuce, then crabmeat salad.

VEGGED-OUT CHILI BOWLS
6 servings  Prep Time: 10 minutes     Cook Time: 20 minutes   

1 Tbsp. olive oil

1 medium onion, chopped

1-1/4 lbs. ground turkey or ground beef

1 jar (1 lb. 10 oz.) Ragu® Old World Style® Pasta Sauce

2 packages (16 oz. ea.) frozen mixed vegetables, thawed

1 can (15 oz.) red kidney beans, rinsed and drained

2 Tbsp. chili powder

6 (10-in.) burrito size whole wheat, spinach or tomato tortillas*


In 5-quart saucepot, heat olive oil over medium-high heat and cook onion, stirring occasionally, 3 minutes. Stir in ground turkey and brown. Stir in Pasta Sauce, vegetables, beans and chili powder. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 10 minutes or until vegetables are tender.

Meanwhile, in 4-cup microwave-safe bowl, gently press 1 tortilla to form bowl shape. Microwave at HIGH 1-1/2 minutes. Let cool 1 minute. Gently lift out and arrange on serving plate. Repeat with remaining tortillas.

To serve, spoon chili into tortilla bowls. Garnish, if desired, with shredded cheddar cheese and sour cream.


*Or...serve over hot cooked rice instead of tortilla bowls.


Tip: This chili is all about the veggies so feel free to add any leftovers you have in the fridge.



PB AND J NOODLE SALAD

4 servings Prep Time: 20 minutes     Cook Time: 30 seconds   


1/2 cup Skippy® Natural Super Chunk® Peanut Butter Spread

1/3 cup Welch's® Reduced Sugar Grape Jelly

1/4 cup Wish-Bone® Italian Dressing

8 ounces whole grain spaghetti, cooked, drained and rinsed with cold water

1 small cucumber, peeled, seeded and chopped

1 small red bell pepper, sliced

1 green onion, thinly sliced



Microwave Skippy® Natural Super Chunk® Peanut Butter Spread with Welch's® Reduced Sugar Grape Jelly in large microwave-safe bowl at HIGH 30 seconds; whisk until smooth. Stir in remaining ingredients. Serve chilled or at room temperature.

MOO SHU PORK WITH CHOW MEIN NOODLES

Photo taken by TidyMom
mein
 

4 servings  Prep Time: 10 minutes     Cook Time: 20 minutes   


1 lb. pork tenderloin, cut into thin strips

2 Tbsp. vegetable oil, divided

1 bag (14 oz.) coleslaw mix

1-3/4 cups water

1 package Knorr® Asian Sides™ - Classic Chow Mein


8 (6-in.) fajita size flour tortillas, warmed

1/3 cup apricot preserves*

2 Tbsp. chili sauce


Season pork, if desired, with salt and ground black pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat and cook pork, stirring occasionally, 4 minutes or until done. Remove pork and set aside.

Heat remaining 1 tablespoon oil in same skillet over medium heat and cook coleslaw mix, stirring frequently, 6 minutes or until tender. Season, if desired, with salt and black pepper. Remove coleslaw mix and set aside. Add water to same skillet and bring to a boil. Stir in Knorr® Asian Sides™ - Classic Chow Mein and return to a boil. Reduce heat to medium and cook, stirring occasionally, 7 minutes or until noodles are tender. Stir in pork and coleslaw.

Combine preserves with chili sauce, then spread on warm tortillas. Top with chow mein mixture, then roll up. Serve, if desired, with soy sauce.


*SUBSTITUTION: Use duck sauce instead of preserves.


ASIAN SALMON SALAD

4 servings  Prep Time: 15 minutes     Cook Time: 12 minutes   


1 medium orange

1 lb. salmon fillet, cut into 4 strips

1/2 cup Wish-Bone® Italian Dressing, divided

3 Tbsp. Skippy® Creamy Peanut Butter


1 tsp. finely grated fresh ginger OR 1/4 tsp. ground ginger

8 cups baby spinach leaves

1 small red onion, thinly sliced

1 cup shelled and cooked edamame


1/3 cup sliced almonds, toasted


Preheat oven to 400°. From the orange, grate enough peel to measure 2 teaspoons; set aside. Peel and section orange; reserve. Arrange salmon in 8-inch glass baking dish; set aside.


Combine 1/4 cup Wish-Bone® Italian Dressing, Skippy® Creamy Peanut Butter, orange peel and ginger in small bowl. Evenly spread dressing mixture on salmon. Bake 12 minutes or until salmon flakes with a fork.


Meanwhile, arrange spinach and onion on serving platter. Top with orange and edamame, then arrange salmon and almonds. Just before serving, drizzle with remaining 1/4 cup Dressing.

UNFRIED ICE CREAM
One bite...and you'll think this was really fried!

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Photo taken  by TidyMom

8 servings  Prep Time: 15 minutes     Cook Time: 5 minutes   

Freeze Time: 1 hour   


3 cups toasted cinnamon cereal, coarsely crushed

4 cups Breyers® All Natural Vanilla Caramel Brownie or Vanilla Ice Cream

1/2 cup caramel ice cream topping, heated

1 cup fresh blueberries and/or sliced strawberries



Preheat oven to 350°.

Arrange cereal on aluminium-foil-lined baking sheet and bake 5 minutes or until crunchy; cool completely.

Shape Breyers® All Natural Vanilla Caramel Brownie Ice Cream into 16 1/4-cup balls, then freeze 1 hour or until firm. Evenly coat Ice Cream with cereal, then freeze until ready to serve.

Arrange Ice Cream on serving plates. Drizzle with caramel ice cream topping, then sprinkle with berries. Garnish, if desired, with whipped cream.



MEXICAN SHRIMP MARINARA

Buy ready-peeled shrimp and this recipe is ready in minutes!


6 servings  Prep Time: 20 minutes     Cook Time: 10 minutes   


1 Tbsp. olive oil

1-1/2 lbs. large uncooked, shrimp, peeled and deveined

1 medium onion, chopped

1 chayote, chopped

2 jalapeno or serrano chili peppers, sliced

2 cloves garlic, finely chopped OR 1/4 tsp. garlic powder


1 jar (1 lb. 10 oz.) Ragu® Old World Style® Traditional Pasta Sauce

1 Tbsp. fresh lime juice

12 oz. spaghetti, cooked and drained

1/4 cup chopped fresh cilantro



Heat olive oil in deep 12-inch nonstick skillet over medium-high heat and cook shrimp 2 minutes until almost pink. Remove shrimp from skillet and set aside.

Cook onion, chayote and peppers in same skillet, stirring frequently, 8 minutes or until chayote is tender. Stir in garlic and cook 30 seconds.

Stir in Pasta Sauce and simmer, stirring occasionally, 5 minutes or until sauce is heated through. Add shrimp and simmer 2 minutes or until shrimp turn completely pink. Stir in lime juice.

Serve over hot spaghetti and garnish with cilantro.


APPLE 'N PEANUT BUTTER BREAD PUDDING


6 servings  Prep Time: 15 minutes     Cook Time: 50 minutes   


1 tsp. PLUS 1 Tbsp. Shedd's Spread Country Crock® Spread

2 Granny Smith apples, peeled, cored and finely chopped

1/2 cup Skippy® Natural Creamy Peanut Butter Spread with Honey

1/2 cup raisins

5 cups cubed whole grain bread (about 5 thick slices)

1 cup fat free cholesterol free egg substitute


1 cup 1% milk

1/2 tsp. ground cinnamon

2 Tbsp. firmly packed brown sugar


Preheat oven to 350°. Grease 2-quart covered casserole with 1 teaspoon Shedd's Spread Country Crock® Spread; set aside.

Melt remaining 1 tablespoon Spread in 12-inch nonstick skillet over medium-high heat and cook apples, stirring occasionally, 10 minutes or until golden. Stir in Skippy® Natural Creamy Peanut Butter Spread with Honey and raisins until Peanut Butter is melted. Remove from heat, then stir in bread; set aside.

Whisk egg substitute, milk, cinnamon and brown sugar in large bowl; set aside.

Toss bread mixture with egg mixture. Turn into prepared casserole. Bake covered 35 minutes. Remove cover and bake an additional 5 minutes or until golden. Sprinkle, if desired, with confectioners sugar.


Try drizzling with melted preserves, chocolate and/or pure maple syrup.


PORTOBELLO PIZZA BURGERS


8 servings  Prep Time: 10 minutes     Marinate Time: 1 hour   

Cook Time: 8 minutes   


1 envelope Lipton® Recipe Secrets® Onion Soup Mix

1/2 cup olive oil

8 portobello mushrooms, gills and stems removed

8 slices mozzarella cheese

1/2 cup Ragu® Old World Style® Pasta Sauce or Ragu® Pizza Sauce - Homemade Style, heated


8 whole wheat or multi-grain buns, toasted if desired


Combine Lipton® Recipe Secrets® Onion Soup Mix with olive oil in large resealable plastic bag. Add mushrooms; turn to coat. Close bag and marinate in 1 hour.

Grill or broil mushroom, turning once, 8 minutes or until tender, adding cheese during the last 2 minutes of cooking. Arrange mushrooms on buns, then top with Pasta Sauce.



BRUSCHETTA POTATO SALAD

8 servings  Prep Time: 20 minutes     Cook Time: 15 minutes   


2 lbs. Yukon gold or all-purpose potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks

1/2 cup Hellmann's® or Best Foods® Real Mayonnaise

1/4 cup Wish-Bone® Italian Dressing

1/4 cup finely chopped red onion

1/4 cup shredded Parmigiano-Reggiano cheese


1 large tomato, seeded and chopped

1/4 cup loosely packed fresh basil leaves, thinly sliced

1 cup plain or Italian seasoned croutons (optional)



Cover potatoes with water in 4-quart saucepot and bring to a boil over medium-high heat. Reduce heat to low and simmer 10 minutes or until potatoes are tender. Drain and cool slightly.

Combine remaining ingredients except croutons in large bowl. Add potatoes and toss gently. Serve chilled or at room temperature. Just before serving, garnish with croutons.



TURKEY CAESAR SANDWICH

4 serving  Prep Time: 15 minutes     Cook Time: 6 minutes   


1/4 cup Hellmann's® or Best Foods® Real Mayonnaise

1/4 cup grated Parmesan cheese

1 Tbsp. lemon juice

1 tsp. Dijon mustard


1 clove garlic, finely chopped

1 box (11.25 oz.) frozen sliced garlic bread, prepared according to package directions, cut into 8 slices

12 ounces sliced leftover turkey breast

4 small romaine lettuce leaves


2 medium tomatoes, sliced



Combine Hellmann's® or Best Foods® Real Mayonnaise, cheese, lemon juice, mustard and garlic in small bowl.

Spread garlic bread with 1/2 of the mayonnaise mixture. Top 4 bread slices with turkey, then spread turkey with remaining Mayonnaise mixture. Top with lettuce, tomato and remaining bread.

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2 Comments:

Babes Mami 9/25/10, 9:21 AM  

the mushroom burgers sound awesome! I will have to save this post for future reference.

Maureen 9/25/10, 11:26 AM  

The spinach dip is my 'go to' recipe when I have to bring a dish for a gathering. Love it!

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