Javascript Menu by Deluxe-Menu.com
  • Current Conditions V2 
    Current Conditions in Erie:
    46° WIND CHILL: 41°
    WIND HUMIDITY
    9 SSW 79%
    3 Day
    Forecast
    Sat
    50°
    Sun
    53°
    Mon
    52°
    Sponsored by
  • High Water 
    High Water

    What do you think about the increase in water bills?
     It's fair
     It's unfair
     I don't live in the city

     

    View Results
    View Other Polls

  • ROS Box 
  • Community Calendar  
    «- November 2009 -»
    S M T W T F S
    1 2 3 4 5 6 7
    8 9 10 11 12 13 14
    15 16 17 18 19 20 21
    22 23 24 25 26 27 28
    29 30      
  • Caramelized Beef Skewers 
    Caramelized_Beef_Skewers2007-06-13-1181739080.jpg
    1 lb. beef sirloin steak, thinly sliced
    1/4 cup A.1. Original Steak Sauce, divided
    1/4 cup KRAFT Original Barbecue Sauce
    1 tsp. GREY POUPON Dijon Mustard
     

    TOSS steak with 2 Tbsp. of the steak sauce; let stand 10 min. to marinate. Meanwhile, combine remaining 2 Tbsp. steak sauce, the barbecue sauce and mustard; set aside.
    PREHEAT grill to medium-high heat. Thread steak onto eight long soaked wooden or metal skewers.
    GRILL skewers 6 min. or until steak is cooked through, turning after 3 min. and brushing generously with the barbecue sauce mixture.

  • Cedar Planked Honey Spiced Chicken 
    Cedar_Planked_Honey_Spiced_Chicken2007-06-13-1181739237.jpg
    2 untreated cedar planks (14x7x1 inch each)
    2 Tbsp. oil
    4 large bone-in chicken breasts with skin (4 lb.)
    1/2 cup KRAFT Balsamic Vinaigrette Dressing
    1/4 cup honey
    2 Tbsp. GREY POUPON Dijon Mustard
    1 Tbsp. ground cumin
    1-1/2 tsp. ground cinnamon
     

    IMMERSE planks in water, placing a weight on top of each plank to keep it submerged. Soak at least 4 hours or overnight.
    PREHEAT grill to medium heat. Remove planks from water; brush tops with oil. Place 2 chicken breasts on each plank. Place on grate of grill; cover with lid.
    GRILL 30 min. Meanwhile, mix dressing, honey, mustard and seasonings until well blended. Remove 1/2 cup of the dressing mixture to serve with the cooked chicken. Brush chicken with some of remaining dressing mixture. Grill, covered, an additional 30 to 45 min. or until chicken is cooked through (165ºF), brushing occasionally with the remaining dressing mixture. Remove chicken from grill; discard planks. Remove bones from chicken; cut each breast in half. Serve with the reserved dressing mixture.

  • Spicy Chicken Mac Skillet 
    Spicy_Chicken_Mac_Skillet.2007-06-13-1181739354.jpg
    1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
    1 Tbsp. olive oil
    1 lb. boneless skinless chicken breasts, cut into bite-size pieces
    1 can (14-1/2 oz.) diced tomatoes and green chilies, drained
    1 can (14-1/2 oz.) diced tomatoes, drained
    1 can (10-3/4 oz.) condensed cream of chicken soup
    1/2 cup KRAFT Mexican Style Shredded Cheese
     

    PREPARE Dinner as directed on package.
    MEANWHILE, heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until lightly browned and cooked through. Reduce heat to medium; stir in tomatoes and soup. Cook 5 min., stirring occasionally.
    ADD Dinner; stir until well blended. Sprinkle with cheese; cover. Cook 5 min. or until cheese is melted.

  • Creamy Broccoli Stuffed Chicken Breast 
    Creamy_Broccoli-Stuffed_Chicken_Breasts2007-06-13-1181739503.jpg
    1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
    1 cup water
    6 small boneless skinless chicken breast halves (1-1/2 lb.)
    1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
    1 can (10-3/4 oz.) 98% fat-free condensed cream of chicken soup
    1/2 cup fat free milk
    1 tsp. paprika
    2 Tbsp. KRAFT 100% Grated Parmesan Cheese
     

    PREHEAT oven to 400°F. Combine stuffing mix and water in large bowl. Let stand 5 min. Meanwhile, pound chicken to 1/4-inch thickness using meat mallet. Add broccoli to stuffing; mix lightly. Spread evenly onto chicken breasts to within 1/2 inch of outer edges. Roll up each chicken breast from one of the short ends, enclosing the stuffing mixture.
    PLACE chicken, seam-sides down, in 13x9-inch baking dish. Mix soup and milk; pour over chicken. Sprinkle with paprika and Parmesan cheese.
    BAKE 30 min. or until chicken is cooked through (170ºF).

  • Pork Medallion Alfredo 
    Pork_Medallion_Alfredo2007-06-13-1181739632.jpg
    1 lb. pork tenderloin, cut into 1/2-inch-thick slices
    4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
    1/3 cup fat-free reduced-sodium chicken broth
    1/4 cup KRAFT Balsamic Vinaigrette Dressing
    1/4 cup KRAFT 100% Grated Parmesan Cheese
    1 Tbsp. lemon juice
    4 cups hot cooked egg noodles
    1 cup cooked peas
    2 Tbsp. fresh basil, chopped
     

    SPRAY large nonstick skillet with cooking spray. Heat on medium-high heat. Add meat; cook 2 min. on each side or until lightly browned on both sides.
    ADD cream cheese, broth, dressing, Parmesan cheese and juice; stir until cream cheese is melted and mixture is well blended. Cook 3 min. or until sauce is thickened and meat is cooked through.
    SERVE over the noodles along with the peas. Sprinkle with basil.

  • Meat/Poultry Recipes 
    Tenderloins2007-05-29-1180445917.jpgPortuguese Style Beefsteaks More >>

  • ROS 160x600