3281 signature dish Recipes

active dry yeast, brown sugar, warm water (110 degrees f/45 degrees cup), salt, olive oil, all-purpose flour

vegetable cooking spray, spice cake mix (such as duncan hines signature), pure pumpkin (such as libby s), chocolate chips

diced tomatoes with garlic and olive oil, undrained, kraft mozzarella shredded cheese, divided, chopped fresh basil, stove top stuffing mix for chicken, boneless skinless chicken breasts, kraft signature roasted red pepper with parmesan dressing

pork tenderloin , cut into 1/2 inch slices, tub philadelphia herb & garlic cream cheese spread, less-sodium chicken broth, kraft signature balsamic vinaigrette dressing, kraft 100% grated parmesan cheese, lemon juice, fresh basil, chopped

cooked pasta (macaroni, penne, shell, or any short pasta), feta, crumbled, onion, chopped (red/purple looks best), roma tomatoes, chopped, black olives, drained, greek salad dressing , i use kraft s signature collection greek with feta & oregano dressing

sugar, sliced almonds, sugar, oil, vinegar, salt, prepared mustard, poppy seeds, mixed salad greens, blue cheese, crumbled, kiwi, peeled and sliced, strawberry, sliced, mandarin oranges, drained

butter, divided, onions, diced, crumbled unsalted oyster crackers, flour, water, clam juice, chicken stock or 2 cups beef stock or 2 cups ham stock, potatoes, diced, half-and-half, frozen corn (defrosted), green bell pepper, chopped, red bell pepper, chopped, garlic powder, onion powder, white pepper

frozen peas, whole roasting chickens, cleaned, idaho russet potatoes, olive oil, whole garlic cloves, salt, pepper, oregano, granulated garlic, chopped parsley, white wine, homemade chicken stock or 1 1/2 cups equivalent amount canned low sodium chicken broth

lime juice, celery salt, vodka, drops tabasco sauce, drops tabasco chipotle pepper sauce, drops liquid smoke, barbecue sauce , a bold blend (not sweet), worcestershire sauce, ice, clamato juice, lemon slice, lime slice (to garnish ), spear hot pickled asparagus or 1 spicy pickled beans

rotini pasta, uncooked, garlic, minced, onion, chopped, kraft signature balsamic vinaigrette, coarsley chopped tomatoes, chopped fresh basil, grated kraft 100% parmesan cheese

dish with 2 sides, instant vanilla pudden, whole milk, sweetend condenesed milk, sourcream, fresh whipped cream, bananans overripe, vanilla waffers

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

farfalle (bow tie) pasta, uncooked, broccoli florets, kraft signature roasted red pepper with parmesan dressing, boneless skinless chicken breasts, garlic, minced, tomato-basil pasta sauce, philadelphia light brick cream cheese, cubed, kraft 100% grated parmesan cheese

juice of 2 lemons, firm, ripe avocados, red onion, thinly sliced, gray salt and freshly ground pepper, vine-ripened tomatoes , preferably several varieties of different shapes and colors, extra-virgin olive oil or signature olive oil, basil pesto, made without pine nuts, parmesan cheese, pine nuts, toasted (optional)

boneless chuck roast or 2 -3 lbs english roast or 2 -3 lbs arm roast, condensed golden mushroom soup, onion soup mix or 1 (1 1/4 oz) packet onion dip mix, bay leaves, onion, red potatoes, carrot, turnip, celery (whatever you prefer)

rosemary, lightly crushed, thyme, onion powder, coarse salt, ground black pepper, garlic powder, ground cinnamon

dark beer, onion, chopped, garlic cloves, minced, lemon, thinly sliced, soy sauce, vegetable oil, divided, boneless chuck roast, trimmed, fresh ground pepper, carrots, diagonally sliced (about 1 1/2 lb), yukon gold potatoes, peeled and cut into eighths (about 3 lb), onions , cut into eighths, cornstarch

napa cabbage, thinly sliced (about half a medium head), red pepper , cut into thin strips, green onions , cut into thin slices, carrot , cut into thin matchsticks, snow peas, blanched, halved, ramen noodles , any flavour, roasted peanuts, coarsely chopped, kraft signature asian sesame dressing