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Recipes

  • Starters

    • Baked Avocado Fries with Creamy Lemon Dipping Sauce BAKED-AVOCADO-FRIES-WITH-CREAMY-LEMON-DIPPING-SAUCE-(380x253)2

      Prepare Creamy Lemon Dipping Sauce: Combine Hellmann’s® Light mayonnaise, lemon juice and cilantro in a medium bowl. Mix well. Reserve refrigerated.
      Pre-heat oven to 400°F.

    • Crab and Artichoke Melts Crab-and-Artichoke-Melts

      Place crab, parmesan, mayonnaise, onion, chopped artichokes and green onion in large bowl; mix well. Transfer to 3.5 L,15-cup glass baking dish. Bake for about 30 minutes, or until bubbling and heated through. Lay buns cut side up on a ...

    • Creamy Seafood Chowder FBz-Creamy-Seafood-Chowder

      Heat soup as per instructions. Add seafood, allow to simmer for5 minutes. Keep warm and serve.

    • Gingered Carrot Soup FBz-Black-Gingered-Carrot-Soupi-Unilever

      Heat oil in large stockpot over medium heat. Add onion and spices. Sauté for 2 minutes. Reduce heat to low; cover and cook 5 minutes or until tender. Add carrots and broth. Bring to a boil; reduce heat and simmer, ...

    • Grilled Shrimp Summer Starter YFM-kraft-ENG-GRILLED_SHRIMP_SUMMER_STARTER

      60 uncooked large shrimp, peeled with tails left on, deveined 375 mL (1½ cups) Pure KRAFT Refrigerated Raspberry Poppyseed Dressing, divided 750 mL (3 cups) tomatoes, seeded, small dice 375 mL (1½ cups) red onions, finely chopped 50 mL (¼ ...

    • Hot Artichoke Dip Hot-Artichoke-Dip

      2 qt. (2 L) or 64 servings, 2 Tbsp. (30 mL) each

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  • Mains

    • Avocado BLT Wedge FBz-Avocado-BLT-Wedge

      Cook Applewood smoked bacon in the oven at 375° F for 12 minutes or until crispy. Toast Calabrese bread and spread equal amounts of Heinz mayonnaise on each piece. Build sandwich by placing crispy bacon, sliced avocado, spring lettuce and sliced tomatoes between two slices of bread. Place quartered tomato on top and hold together ...

    • Baked Four-Cheese Macaroni & Cheese thumb_Mac_Cheese24_600x450

      Prepare 1 pouch Macaroni & Cheese as directed on package. Add 1 Tbsp. (15 mL) of each variety of shredded cheese; mix lightly. Spoon into ovenproof gratin dish. Bake in 325ºF convection oven 8 to 10 min. or until heated through. Top with 2 tsp. (10 mL) bread crumbs. Broil 1 to 2 min. ...

    • Balsamic Chicken Wraps balsamic-chicken-wraps

      24 servings, 1 wrap, 6.75 oz. (190 g) each

    • BBQ Chicken, Caramelized Onions & Arugula Flatbread BBQ-Chicken-Caramelized-Onions-and-Arugula-Flatbread

      16 pizzas or 32 servings, 1/2 pizza (211 g) each

    • Black Bean Chili with Butternut Squash and Swiss Chard FBz-Black-Bean-Chili-Unilever

      Heat oil in heavy, large pot over medium-high heat. Add onions and garlic. Sauté until tender and golden. Add squash, then chili powder and cumin. Stir in beans, prepared vegetable base and tomatoes with juice; bring to boil. Reduce heat and simmer, uncovered, until squash is tender. Stir in Swiss chard; simmer until chard is ...

    • Chicken Waffle Bowl YFM-thumb-recipe-ChickenWaffleBowl-300x243

      MAPLE Dressing: Mix ingredients until blended. COLESLAW: COMBINE ingredients. FOR each serving: Heat 1 tsp. (5 mL) oil in saute pan. Add 1 tsp. (5 mL) garlic, 1 Tbsp. (15 mL) bacon and 1 cup (250 mL) kale; cook 1 to 2 min. or just until kale is wilted. Remove from heat. COOK 1/4 cup ...

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  • Sides & Salads

    • Berries & Blue Salad Berries & Blue Salad

      For each serving: Combine 1-1/2 cups (375 mL) greens, 1/2 cup (125 mL) each blueberries and broccoli, and 2 Tbsp. (30 mL) each onions and Kraft Gourmet Blue Cheese Dressing; mix lightly.

    • Harvest Salad thumb-Harvest_Salad_Alt1_600x450

      Place 2 oz. (60 g) lettuce leaves on serving plate; top with 4 oz. (115 g) chicken and 2 Tbsp. (30 mL) dressing. Arrange 1/2 cup (125 mL) apples around chicken. Top with 1 Tbsp. (15 mL) each cranberries and nuts, and 2 Tbsp. (30 mL) cheese…

    • Basil Caprese Salad Nestle-Basil-Caprese-Salad

      Slice tomatoes and Bononcini cheese into thin slices. Arrange, overlapping slices on a platter. Thin out pesto with olive oil and drizzle on top of tomatoes and cheese. Garnish with fresh basil, if desired. Prep time: 15 minutes. Serves: 2.

    • Farmer ’s Market Summer Vegetable Salad with Grilled Salmon YFM-kraft-Roules_SALADE_DE_LEGUMES_DU_MARCHE-300x243

      For each serving: Brush each salmon portion with 1 tsp (5 mL) dressing. Refrigerate 15 min. or up to 2 hours. Grill salmon until it fl akes easily with fork. Combine 1/4 cup (60 mL) of each vegetable and tomatoes in medium sauté pan. Stir in 11/2 T (25 mL) dressing. Sauté on medium-high heat ...

  • Desserts

    • Blueberry Cheesecake Bars Blueberry-Cheesecake-Bars-with-Oreo

      4 half-sheet pans or 128 servings, 1 bar (83 g) each

    • Stuffed French Toast thumb_French_Toast40_600x450

      Cut a pocket in side of each bread slice, being careful to not cut all the way through bread. Fill each pocket with 1 Tbsp. (15 mL) Honey Pecan Cream Cheese Spread. Beat eggs, milk and cinnamon sugar with wire whisk until well blended…

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