Taco Bake Casserole

Ingredients

  • 1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner
  • 1 lb. ground beef
  • 1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
  • 3/4 cup BREAKSTONE’S or KNUDSEN Sour Cream
  • 1-1/2 cups KRAFT Shredded Cheddar Cheese, divided
  • 3/4 cup TACO BELL® Thick & Chunky Salsa

Directions

  1. Heat oven to 400°F.
  2. Prepare Dinner as directed on package. While Macaroni is cooking, cook meat with taco seasoning as directed on package.
  3. Stir sour cream into prepared Dinner. Spoon half the Dinner mixture into 8-inch square baking dishsprayed with cooking spray; top with layers of meat mixture, 1 cup shredded cheese and remaining Dinner mixture. Cover.
  4. Bake 15 min.; top with salsa and remaining shredded cheese. Bake, uncovered, 5 min. or until cheese is melted.
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Mincemeat Loaf

Ingredients

  • 375g Strong White Bread Flour (we like Allinson)
  • 1 Easy Bake Yeast Sachet (we like Allinson)
  • 50g Unrefined Golden Caster Sugar (we like Billington’s)
  • 1 Egg(s) (Free Range, Medium, Beaten)
  • 65g Butter (Unsalted, Melted)
  • 150ml Milk (Whole, Warm)
  • 4 tbsp Mincemeat
  • 2 tbsp Unrefined Demerara Sugar (for sprinkling)

Directions

  1. Put the flour, yeast and sugar in a mixing bowl. Add the egg, 50g of the melted butter and 150ml milk. Using a round-bladed knife, mix the ingredients to form a dough. If the dough feels dry and crumbly, add a further 1-2tbsp milk.
  2. Turn the dough onto a floured surface and knead for 10 minutes until smooth and elastic. If using a dough hook on an electric mixer knead for 5 minutes. Place in a lightly oiled bowl. Cover with clingfilm and leave to rise in a warm place for 1-1/2 hours, until the dough has doubled in size.
  3. Preheat the oven to 190°C (170°C fan, gas mark 5). Grease a large baking sheet.
  4. Roll out the dough to a 30 x 16cm rectangle. Spread the mincemeat over the dough leaving a 1 cm gap around the edge. Roll the dough. Dampen the wider side of the dough with water, pressing it down gently on the other side, to secure. Transfer to the baking sheet. Cover with lightly greased clingfilm and leave in a warm place for 30 minutes
  5. Bake for 25-30 minutes, or until risen and pale golden. Remove from the oven and brush with the remaining melted butter and sprinkle with the demerara sugar. Transfer to a wire cooling rack. Delicious eaten warm.

Strawberry-Lemon Punch

Ingredients

  • can frozen pink lemonade concentrate
  • 1 pt. ripe strawberries
  • 6 1/4 c. cold water
  • 1 qt. ginger ale
  • whole strawberries

Directions

  1. Process lemonade concentrate, hulled strawberries and 1 cup of the water in blender or food processor until berries are liquified.
  2. Pour lemonade mixture into punch bowl. Stir in remaining 5 1/4 cups cold water. Gradually stir in ginger ale. Serve over ice. Garnish with berries.

Hoisin Chicken and Snow Peas

Ingredients

  • 1 c. long-grain white rice
  • small chicken legs, split (about 2 1/2 lbs total)
  • Kosher salt
  • Pepper
  • 1/4 c. hoisin sauce
  • 1 lb. snow peas
  • 2 tsp. olive oil
  • 1/2 tsp. crushed red pepper flakes
  • 1/4 c. fresh cilantro, roughly chopped

Directions

  1. Heat oven to 450°F. Cook rice per package directions.
  2. On a rimmed baking sheet lined with nonstick foil, season chicken with 1/4 teaspoon each salt and pepper and roast for 15 minutes.
  3. Brush chicken with hoisin sauce and return to oven. On a second rimmed baking sheet, toss snow peas with oil, crushed red pepper, and 1/4 teaspoon salt. Roast until chicken is cooked through and snow peas are beginning to char, 5 to 7 minutes more. Serve over rice and sprinkle with cilantro.

Chocolate, Cardamom and Caramel Tear-apart Bread

Ingredients

  • 5g dried fast-action yeast
  • 2 tbsp soft light brown sugar
  • 450g strong white bread flour, plus extra for dusting
  • 1 tsp salt
  • 8 cardamom pods, seeds finely ground
  • 290ml lukewarm milk
  • 1 medium free-range egg, lightly beaten
  • 400g dulce de leche or Carnation caramel
  • 100g dark chocolate, roughly chopped
  • Sea salt flakes to scatter

Directions

  1. Combine the yeast, sugar, flour, salt and ground cardamom in a mixing bowl. Pour in the milk and the egg, mix into a dough using a wooden spoon, then tip out onto a lightly floured surface and knead for 10-15 minutes until smooth and elastic. Transfer to a lightly oiled bowl, cover with cling film and leave to rise for 1 hour or so until doubled in size.
  2. Once risen, knead the dough lightly for a few seconds to distribute the air. Heat the oven to 180°C/160°C fan/gas 4. Tear off walnut-size pieces of dough and roll into balls between your palms. Drizzle a layer of dulce de leche into the prepared loaf tin, then loosely pile the balls into it, drizzling over more dulce de leche and scattering over chocolate and sea salt flakes as you go. The balls shouldn’t be packed tightly as they need room to expand. When the ingredients are used up, cover loosely with cling film and set aside to prove/rise for 30 minutes.
  3. When the dough is puffed and prodding with a finger leaves an indent, bake the loaf for 45 minutes. Cover with foil after 25-30 minutes to stop it getting too dark. After cooking, leave the loaf in the tin for 5 minutes, then remove and cool on a wire rack. Tear apart to eat.

Mini Strawberry Cheesecakes

Ingredients

Strawberry Cheesecakes:
  • 1 1/2 cups graham cracker crumbs from 12 whole crackers
  • 6 Tbsp unsalted butter melted
  • 16 oz Cream Cheese from two 8 oz packages, softened
  • 3 large eggs room temperature
  • 14 oz sweetened condensed milk room temperature
Toppings:
  • 1 cup heavy whipping cream chilled
  • 1/2 tsp vanilla extract
  • 1 Tbsp granulated sugar
  • 12 strawberries halved

Seasame Soba Noodles

Ingredients

  • 8 ounces soba
  • 1/4 cup rice wine vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • 1 clove garlic, pressed
  • 1 teaspoon grated ginger
  • 2 green onions, thinly sliced
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 teaspoon sesame seeds
  • 2 hard boiled eggs, sliced lengthwise, for serving

Directions

  1. In a large pot of boiling water, cook noodles according to package instructions. Rinse under cold water and drain; set aside.
  2. In a small bowl, whisk together rice wine vinegar, soy sauce, sesame oil, sugar, garlic and ginger.
  3. In a large bowl, combine noodles, rice wine vinegar mixture, green onions, cilantro and sesame seeds.
  4. Serve immediately, garnished with eggs, if desired.