Recipes - Kraft fresh take recipe substitute
Author: Glenn Bender
Try our FRESH TAKE Italian Parmesan substitute for mealtime. Enjoy the same cheesy goodness in this FRESH Take Italian Parmesan recipe we've put together.
FRESH TAKE Italian Parmesan Substitute
Don't fret if you've missed the FRESH TAKE Italian Parmesan and haven't found one to replace it. We've got just the recipe for you! Try our FRESH TAKE Italian Parmesan substitute for mealtime. Enjoy the same cheesy goodness in this FRESH Take Italian Parmesan recipe we've put together.
Provided by: My Food and Family
Total time: 10 minutes
Prep time: 10 minutes
Yields: 6 items
Cuisine: Italian
Number of ingredients: 5
Provided by: My Food and Family
Total time: 10 minutes
Prep time: 10 minutes
Yields: 6 items
Cuisine: Italian
Number of ingredients: 5
Ingredients:
- 1 pouch SHAKE ‘N BAKE Seasoned Panko Seasoned Coating Mix
- 3/4 cup KRAFT Shredded Italian* Five Cheese Blend
- 1/4 cup KRAFT Grated Parmesan Cheese
- 2 tsp. dried Italian seasoning
- 1/4 tsp. garlic powder
Nutrition:
- Calories: 100 calories
- Fat: 4.5 g
- Saturated Fat: 3 g
- Trans Fat: 0 g
- Cholesterol: 15 mg
- Sodium: 380 mg
- Carbohydrate: 0 g
- Fiber: 0.7149 g
- Sugar: 0 g
- Protein: 7 g
- Combine 1 pouch SHAKE ‘N BAKE Seasoned Panko Seasoned Coating Mix, 3/4 cup KRAFT Shredded Italian* Five Cheese Blend, 1/4 cup KRAFT Grated Parmesan Cheese, 2 tsp. Italian seasoning and 1/4 tsp. garlic powder.
- Use to coat and bake meat as directed above until done, placing meat on baking sheet sprayed with cooking spray to bake.
Tags:
Easy BBQ Meatball Subs with Kraft Fresh Take #KraftFreshTake
Provided by: Emilie
Total time: 38 minutes
Cook time: 23 minutes
Prep time: 15 minutes
Yields: 6 servings
Number of ingredients: 8
Total time: 38 minutes
Cook time: 23 minutes
Prep time: 15 minutes
Yields: 6 servings
Number of ingredients: 8
Ingredients:
- ½ lb. lean ground beef
- ½ lb. bulk Italian sausage
- 1 pkg. (6 oz.) FRESH TAKE Italian Parmesan, mixed together
- 2 Tbsp. water
- 1 cup Kraft Original barbecue sauce
- ½ large red onion, sliced and halved
- 1 cup Kraft mild cheddar shredded cheese
- 2-3 footlong or 5-6 6 inch hoagie rolls
How to cook:
- Preheat oven to 375ºF.
- Mix meat, Fresh Take mixture and water well with hands until completely blended. Shape into small, bite sized balls approximately ½ inch. Place on foil-covered rimmed baking sheet sprayed with cooking spray or on silicone lined baking sheet.
- Bake 15 to 18 min. or until done (160ºF). Meanwhile, sautee onion in a little butter or olive oil until crisp tender.
- Slice hoagie rolls to create a pocket. Do not cut all the way through or to the ends.
- Fill rolls with some barbeque sauce; add cooked meatballs, onions and cheese. Brush barbecue sauce over meatballs and bake on baking sheet with sides in 375 degree oven for 5 minutes or until cheese is fully melted.
- Serve hot.
Mini Quiche Made With Kraft Fresh Take
Provided by: Sweetphi
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 24 servings
Number of ingredients: 6
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 24 servings
Number of ingredients: 6
Ingredients:
- 1/2 a Package Fresh Take - Cheddar Jack and Bacon
- 6 Eggs
- 1/2 Cup - 1/2 and 1/2
- 1 Cup Chopped Spinach (I used frozen kind and let it thaw)
- 2 Pie Crusts
- 1 tsp salt
How to cook:
- Preheat oven to 350. Coat a mini muffin pan with cooking spray and set aside.
- Start making the mini quiches by beating 6 eggs and cream together. Add a teaspoon of salt and set aside.
- Open the Cheddar Jack and Bacon Fresh take, shake it to combine bread crumb and cheese mixture, pour half of it into a bowl (you only need half, otherwise you'll end up with very dense quiche), add chopped spinach, and then slowly pour egg mixture over the filling (bread-crumb-spinach) and stir until everything is combined.
- Next, unroll one refrigerated pie dough at a time and cut 12 circles. I did this by using a small glass (about 3 inches in diameter). Form a little bowl-like structure out of the circle cut out and press into the mini muffin pan. 1 Pie crust made about 12 cut outs for me. Repeat with the second pie dough until you have 24 mini quiche crusts.
- Spoon 1 tablespoon of the liquid into each of the dough cups. When all the mini quiches have been assembled, bake for 30 minutes. Removed from oven, transfer to a wire rack for 5 minutes, then serve and enjoy!
Overnight Breakfast Casserole
Try this great breakfast idea with Kraft Fresh Take Meal Kits. Easter cookie cut-outs make this fun for the kids.
Yields: 0 servings
Number of ingredients: 10
Yields: 0 servings
Number of ingredients: 10
Ingredients:
- Half a loaf of older bread (not stale, not super fresh)
- 1 dozen eggs
- 1/2 cup milk
- 1/2 zucchini, diced
- 1 cup diced tomatoes
- 1 package Kraft Fresh Take Cheddar Jack and Bacon meal kit
- 1 cup shredded Monterey Jack Cheese
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp cayenne pepper
How to cook:
- Grease the bottom and sides of a 8-inch ceramic pie pan as well as a rectangular glass casserole pan (11x7). Chop or tear the bread into crouton-sized pieces and layer them in the bottom of the pans. In a mixing bowl, whisk together the eggs and milk until well-combined.
- Stir in the chopped veggies and the cheese and pour over the bread at the bottom of each pan. Keep stirring as you pour to keep an even mixture in each pan so the veggies don't clump up and all fall in one place. Cover each with foil and let sit overnight.
- In the morning, preheat the oven to 375. Open the Kraft Fresh Take meal kit and combine the breadcrumbs and cheese in the provided bag. Spread evenly over each casserole. Replace the foil and bake for 30 minutes, then remove foil and bake another 5-10 minutes until the cheese mixture is browned on top.
- When a little bit cool, serve either sliced cut the larger rectangle pan into shapes with cookie cutters and serve.
