- Stuffing Mix for Chicken
- water
- dried basil leaves
- KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
- tub light cream cheese
- olive oil
- sliced green onions
- shredded carrot
- chicken breast halves
- Del Monte French-Style green beans
- chicken breasts
- white wine
- mayonnaise
- worcestershire sauce
- fresh ground pepper
- Campbell's Southwest Style Pepper Jack Soup
- whole-grain flour tortillas
- Pace Chunky Salsa
- Shredded cheddar cheese.
- boneless chicken breast halves
*I found that I needed to add a little more seasoning and cheese to this.
- ground black pepper
- onion powder
- uncooked whole-grain rice
- Campbell's Cream of Chicken Soup
- chicken breast halves
- frozen or fresh veggies
- shredded cheddar cheese
- chopped fresh parsley
- chicken broth
To apply spice rubs, sprinkle over the food and then gently massage in the seasonings to make sure they adhere. As a general rule, use about 1 tablespoon of rub per portion of poultry or meat and 1 teaspoon of rub per portion of fish. Although rubs can be applied right before cooking, we’ve discovered that the flavor of the spices penetrates deeper into the food if given time. Refrigerate rubbed meat for at least an hour to maximize the return (large cuts of meat can sit overnight for a spicier, more intense flavor).
Makes about 1/2 cup
- chili powder
- ground allspice
- ground black pepper
- ground cinnamon
- curry powder
- ground cumin
My son loves buffalo wings and requested them for his 16th birthday party. This recipe was a hit with everyone who came to his birthday celebration.
- hot sauce
- flour
- cayenne pepper
- garlic powder
- tomato-basil pasta sauce
- broccoli florets
- KRAFT SIGNATURE Roasted Red Pepper with Parmesan Dressing
- KRAFT 100% Light Grated Parmesan Cheese
- KRAFT 100% Light Grated Parmesan Cheese
- fresh basil leaves
- skim milk