Recipe Box

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Creamy Shrimp Alfredo

Creamy Shrimp Alfredo

PREP 5 MIN | COOK 20 MIN | SERVES 4



INGREDIENTS

• 1 lb (450 g) uncooked medium shrimp, peeled and deveined
• 1 Tbsp (15 mL) Becel® Oil
• 2 cups (500 mL) baby spinach leaves
• 1 cup (250 ml) cherry tomatoes, halved
• 1 package Knorr® Sidekicks® Fettucine Alfredo Pasta
• 2 Tbsp (30 ml) grated parmesan cheese

DIRECTIONS

1. Prepare Knorr® Sidekicks® Fettuccine Alfredo Pasta
according to package directions, stirring in tomatoes
and spinach during the last 5 min of cook time.

 2. Meanwhile, heat oil in large nonstick skillet and
cook shrimp until pink, about 5 min.

 3. Stir cooked shrimp into hot pasta.
Sprinkle with cheese.




Shrimp & Queso Rice

Shrimp & Queso Rice

PREP 10 MIN | COOK 15 MIN | SERVES 4


 

INGREDIENTS

• 1 Tbsp (15 mL) olive oil
• 1 clove garlic, minced
• 1 yellow bell pepper, diced
• 1 medium avocado, diced
• 1 Tbsp (15 mL) fresh cilantro, chopped
• 1 lb (450 g) uncooked large shrimp, peeled and deveined
• 1 package Knorr® Sidekicks® White Cheddar Queso Rice

DIRECTIONS

1. Prepare Knorr Sidekicks White Cheddar Queso Rice according to package
directions; set aside.

2. Heat oil in large non-stick skillet over med-high heat; cook shrimp with garlic,
turning once, until shrimp turn pink, about 3 min. Remove and set aside. In
same skillet, add yellow pepper and cook, stirring
occasionally, until crisp-tender, about 3 minutes.

3. Stir in prepared Knorr Sidekicks White Cheddar
Queso Rice Side Dish just until heated through.
Remove from heat; stir in shrimp and cilantro.
Serve topped with avocado.


Skinny Scalloped Potatos

Skinny Scalloped Potatos


PREP 15 MIN | COOK 1 HR | SERVES 6


 

INGREDIENTS

• 2 lbs (1 kg) Russet potatoes
• 1 package Knorr® Cream of Leek soup mix
• 1 cup (250 mL) 2% milk
• ½ cup (125 mL) water
• ¼ tsp (1 mL) dried thyme leaves, crushed

DIRECTIONS

1. Preheat oven to 375° F (190˚ C). Lightly grease 2-quart (2 litres) shallow baking
dish; set aside. Peel and slice potatoes to 1/8 inch thick.

2. Combine Knorr® Cream of Leek soup mix, milk, water and thyme.

3. Arrange layer of potatoes in baking dish. Pour 1/3 leek mixture over potatoes; repeat
layers twice; top with leek mixture.

4. Bake covered, 45 min. Uncover. Bake 15 min.


Parma Rosa Grilled Vegetable Sandwiches

Parma Rosa Grilled Vegetable Sandwiches

PREP 15 MIN | COOK 20 MIN | SERVES 4


INGREDIENTS

• 2 portobello mushrooms, stems removed
• 1 small eggplant, cut into ½-inch (1.5 cm) thick slices
• 1 red bell pepper, quartered and seeded
• 2 Tbsp (30 mL) chopped fresh basil
• 1 medium sweet onion, cut into ½-inch (1.5 cm) thick slices
• 3 Tbsp (45 mL) Becel® Oil
• 1 loaf ciabatta (about 10 inches/25 cm), halved horizontally
• 4 oz (125 g) sliced fresh mozzarella cheese
• 1 package Knorr® Parma-Rosa® Pasta Sauce Mix
• ¼ cup (60 mL) Hellmann's® Real Mayonnaise
• 1 cup (250 mL) milk

DIRECTIONS

1. Prepare Knorr Parma-Rosa Pasta Sauce Mix according to package directions, using only 1 cup (250 mL) milk. Remove ¼ cup (60 mL) and chill until ready to use; set aside remaining ¾ cup (175 mL).

2. Arrange eggplant, mushrooms, bell pepper and onion on baking sheet; brush vegetables all over with Becel Oil. Place vegetables on greased grill over med heat; grill, turning occasionally, and brushing with ¾ cup (175 mL) reserved sauce during final 2 min cook time, until vegetables are tender, about 10 min. Grill ciabatta halves, turning once, until toasted and warm, 1 to 2 min.

3. Slice mushrooms and chop pepper pieces and onion. In small bowl, combine chilled sauce and Hellmann's Real Mayonnaise; spread mixture on ciabatta and sprinkle with basil. Layer vegetables on ciabatta and top with cheese.

Cut into 4 sandwiches.


Sweet & Spicy Turkey Burger


Turkey Burger


PREP 20 MIN | CHILL 1 HR | COOK 10 MIN | SERVES 6



 
INGREDIENTS

• 1/3 cup (75 mL) Hellmann’s® Real Mayonnaise
• 3 Tbsp (45 mL) apricot jam
• 1½ lbs (675 g) ground turkey
• 6 hamburger buns
• 2 Tbsp (30 mL) pickled jalapeño peppers, drained, chopped and divided
• 1 pouch Knorr® Recipe Onion Soup Mix

DIRECTIONS

1. In bowl, combine turkey, Knorr Recipe Onion Soup Mix, and half of the jalapenos; shape into six ¾-inch (4 cm) thick patties. Place on tray; cover and refrigerate for 1 hour.

2. Meanwhile, combine Hellmann’s Real Mayonnaise, jam and remaining 1 Tbsp (15 mL) jalapeños; refrigerate until ready to serve.

3. Grill or broil burgers, turning once, until thoroughly cooked, about 8 min. Serve on buns and top with mayonnaise mixture. Garnish with sliced tomato, onion and lettuce, if desired.


Grilled Lime Chicken with Jalapeno Pasta

Grilled Lime Chicken with Jalapeno Pasta

PREP 15 MIN | COOK 25 MIN | SERVES 4



 
INGREDIENTS

• 1 lb (450 g) boneless, skinless chicken breasts, pounded thin
• 1 lime
• 1 jalapeño pepper
• 3 Tbsp (45 mL) Becel® Oil
• 1 package Knorr® Sidekicks® Chicken Pasta
• 4 tsp (20 mL) Knorr® Chicken Instant Stock Mix
• 2 medium zucchini and/or yellow summer squash, cut lengthwise into ¼-inch (6 mm) thick strips

DIRECTIONS

1. Prepare Knorr Sidekicks Chicken Pasta according to package directions. Meanwhile, grill jalapeño pepper over med heat, turning often, until charred all over, about 5 min. Wrap in foil and set aside for 10 min. Rub to remove skin; halve, seed and chop pepper. Stir into prepared pasta; set aside and keep warm.

2. In small bowl, combine Becel Oil and Stock Mix. Finely grate ½ tsp (2 mL) lime peel and squeeze 1 Tbsp (15 mL) juice from lime; stir zest and juice into Becel Oil mixture. Brush mixture all over zucchini and chicken; place on greased grill over med-high heat, turning once, until zucchini is tender and chicken is thoroughly cooked, about 6 min.
Cut into bite-size pieces.

3. Serve chicken and zucchini with Knorr Sidekicks Chicken Pasta, and garnish with lime wedges, if desired.


Peppercorn Grilled Chicken

Peppercorn Grilled Chicken

PREP 10 MIN | COOK 30 MIN | SERVES 6




Ingredients

• 6 bone-in chicken legs (about 2½ lb/1.25 kg)
• 2 Tbsp (30 mL) ketchup
• 1 package Knorr® Five Pepper Classic Sauce Mix
• 2 tsp (10 mL) cider vinegar

Directions


1. In medium saucepan, whisk together Knorr Five Pepper Classic Sauce Mix,
1 ¼ cups (300 mL) water, ketchup and vinegar; bring to boil over med-high heat,
whisking constantly. Reduce heat to med-low and simmer 30 sec. Remove from heat.

2. Season chicken with salt, if desired. Place chicken on greased grill over med heat;
close lid and grill, turning occasionally, until thoroughly cooked, about 25 min.

3. Brush chicken all over with about half of the sauce.
Grill, turning often, until glazed. In small saucepan,
heat remaining sauce over med heat until simmering.

Serve with chicken.


Souvlaki Chicken Lemon Orzo

Souvlaki Chicken Lemon Orzo 

PREP 20 MIN | COOK 20 MIN | SERVES 4



Ingredients

• 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-size pieces
• 1 clove garlic, chopped
• 1 lemon
• 2 Tbsp (30 mL) Becel® Oil, divided
• 1 cup (250 mL) uncooked orzo
• ½ tsp (2 mL) dried oregano
• 1 package Knorr® Alfredo Pasta Sauce Mix
• 4 cups (1 L) shaved assorted raw vegetables** (asparagus, carrots, radish, cucumber)

Directions

1. Finely grate ¼ tsp (1 mL) lemon peel and squeeze 2 Tbsp (30 mL) juice from lemon. In medium bowl, combine chicken, 1 Tbsp (15 mL) each of the Becel Oil and lemon juice, oregano and garlic. Season with salt and pepper, if desired; thread onto skewers*. Place on greased grill over medhigh heat; grill, turning occasionally, until chicken is thoroughly cooked, about 6 min. Set aside and keep warm.

2. In medium saucepan, prepare Knorr Alfredo Pasta Sauce Mix according to package directions,  adding 1 ½ cups (375 mL) of water. Bring to boil over med-high heat. Add orzo; return to boil and cook over med heat, stirring often and adding additional water – up to ¼ cup (60 mL) at a time, if necessary, until orzo is tender, about 8 min. Meanwhile, in medium bowl, combine shaved vegetables and the remaining 1 Tbsp (15 mL) each Becel Oil and lemon juice; season with salt and pepper, if desired.

3. Just before serving, stir lemon zest into orzo. Serve chicken skewers on orzo mixture and with shaved vegetable salad. Serve with lemon wedges, if desired.

** Shave vegetables by placing them on cutting board and
peeling strips with a vegetable peeler




Lemon Roast Chicken with Potatoes and Shallots

Lemon Roast Chicken with Potatoes and Shallots 

PREP 15 MIN | COOK 1 HR 45 MIN | SERVES 6




Ingredients

• 6 Tbsp (90 mL) Becel® Buttery Taste Margarine*, divided
• 1 medium lemon, juiced (about 21/2 Tbsp/37 mL), rind reserved
• 2 Knorr® Chicken Bouillon Cubes, crumbled
• 1 whole chicken** (about 51/2 lbs/2.5 kg)
• 11/2 lbs (675 g) new potatoes, scrubbed
• 12 ounces (350 g) shallots (about 6 medium), halved, if large

Directions


1. Preheat oven to 375° F/190 C. Combine 4 Tbsp (60 mL) Becel Buttery Taste margarine, Knorr Chicken Bouillon Cubes and lemon juice in small microwave-safe bowl. Cover and microwave at high 60 sec, stir.
Cool slightly.

2. Place chicken in large roasting pan and place squeezed lemon rind into cavity. Evenly spoon Bouillon mixture over chicken. Toss potatoes, shallots and remaining 2 Tbsp (30 mL) margarine in large bowl. Arrange around chicken in roasting pan.

3. Roast 1 hour. Baste chicken with pan juices and stir vegetables; continue roasting, basting chicken and  stirring vegetables occasionally, until vegetables are tender and instant read thermometer inserted in thickest part of chicken thigh reaches 165° (75 C), about 45 min.

4. Remove vegetables and chicken to serving platter; serve. For a special touch, try making this easy gravy: Skim fat from pan juices and strain (if desired) into small saucepan. Whisk together 1/4 cup (60 mL) water and 1 Tbsp (15 mL) flour in small bowl; add to pan juices and bring to a boil over med-high heat, whisking occasionally. Reduce heat and simmer, whisking occasionally, until slightly thickened, about 2 min.




Tuscan Steak Bacon Pasta Carbonara

Tuscan Steak Bacon Pasta Carbonara 

PREP 10 MIN | COOK 15 MIN | SERVES 4


Ingredients

• 1 lb (450 g) boneless sirloin steak, about 1 inch (2.5 cm) thick
• 3 Tbsp (45 mL) Becel® Oil
• 2 cloves garlic, chopped
• 1 tsp (5 mL) chopped fresh rosemary
• 1 small red onion, cut into ½-inch (1.5 cm) thick slices
• 1 large red bell pepper, quartered and seeded
• 1 pouch Knorr® Sidekicks®Creamy Bacon Carbonara Pasta
• 4 tsp (20 mL) Knorr® Beef Instant Stock Mix

Directions

1. In small bowl, combine Becel Oil, Knorr Beef Instant Stock Mix, garlic and rosemary.  Brush on steak and vegetables before placing steak and vegetables on greased grill over med-high heat (or on rimmed baking sheet under broiler). Close lid and grill, turning once, for 8 to 10 min for medium-rare or to desired doneness for steak, and
until vegetables are tender, about 8 min. Remove steak and vegetables to cutting board; loosely cover  steak with foil for 5 min before slicing.

2. Meanwhile, prepare Knorr Sidekicks Creamy Bacon Carbonara Pasta according to package directions; slice vegetables and stir in. Serve with steak.




Perfect Steak Rub

Steak Rub 

PREP 5 MIN | COOK 15 MIN | SERVES 4




Ingredients

• 1 lb (450 g) beef steak
• 1 Tbsp (15 mL) olive oil
• 1 Knorr® Beef Bouillon Cube

Directions

1. Blend and mash crumbled Knorr Beef Bouillon Cube with olive oil.

2. Rub on meat.

3. Grill, broil or sauté.




Easy Beef Wellington

Easy Beef Wellington 

PREP 15 MIN | COOK 20 MIN | SERVES 4




Ingredients

• ½ sheet frozen puff pastry, thawed
• 2 Tbsp (30 mL) Becel® Oil, divided
• 1 lb (450 g) beef tenderloin, cut crosswise into 4 steaks
• 1 large shallot, chopped
• 1 package Knorr® Demi-Glace Classic Roast Gravy Mix
• 2 cups (500 mL) sliced cremini mushrooms
• ¼ cup (60 mL) crumbled blue cheese

Directions

1. Preheat oven to 400° F (200° C). Roll out pastry according to package directions; cut sheet crosswise into 8 strips. Transfer strips to baking sheet, spacing 1 in (2.5 cm) apart. For each strip, hold each end and twist to form a spiral. Press ends onto baking sheet to prevent unravelling. Bake 15 min or until browned and puffed.

2. Meanwhile, heat half of the oil in large nonstick skillet over med-high heat; reduce heat to med and cook steaks 6 to 9 minutes, turning once, to desired doneness.
* Remove steaks and keep warm.

3. Heat remaining oil in same skillet over med heat; cook mushrooms and shallot, stirring occasionally, until golden, about 8 min. Whisk Knorr® Demi-Glace Classic Roast Gravy Mix and 1¼ cups (300 ml) water in medium bowl; stir into skillet. Bring to boil over med-high heat; reduce heat to med and cook until slightly thickened, about 1 min.

4. Arrange steaks on plates; spoon sauce over steaks and place puff pastry twists on top. Serve, if desired, with cooked green beans.

*For steaks medium-rare: 145° F/63° C, and for medium: 160° F/70° C.