CLASSIC CROWD PLEASERS - Knorr US · instant read thermometer inserted in centre of pork reads...

coupon INSIDE

CLASSIC CROWDPLEASERS

Classic SPINACH DIP

2 KNORR | What's for Dinner KNORR.CA

I f you’re anything like me, you love to entertain—but the planning and prep that goes along with hosting can be a bit daunting. There’s good news for both of us: Entertaining a group with delicious meals and snacks doesn’t need to be complicated at all.

We’re welcoming 2017 with delectably simple meal solutions that bring the

joy back to hosting. Whether it’s for the big game or the award shows, a great

report card or an Easter family get together— all you need is “What’s

for Dinner” for a little inspiration.

Here, you’ll fi nd simple recipes for agreeable greens, party pleasing dips,

hearty chilies, an impressive leg of lamb, and more. Don’t forget, the best

occasions are the ones everyone enjoys, including you! So get ready for a

delicious year of celebrations.

Chef Suzanne Barr

8

FROMTHE CHEFTO YOUR Table

Spinach Dip 3-WAYS

ClassicDIP WITH KALE

Creamy Spinach BREAD APPETIZERS

Classic SpinachDIP WITH GREEK YOGURT


4½ cupsPrep Time: 10 minutes

INGREDIENTS• 1 package Knorr® Vegetable Dry Soup Mix• 2 cups (500 mL) cups sour cream• 1 cup (250 mL) Hellmann's® Real Mayonnaise• 3 cups (750 mL) chopped baby kale• 1 can (227 mL) water chestnuts,

drained and chopped• 3 green onions, chopped

DIRECTIONS1. Combine Knorr® Vegetable Dry Soup Mix

and all other ingredients in medium bowl and chill about 2 hours.

CLASSIC SPINACH DIP WITH GREEK YOGURT

4 cupsPrep Time: 10 minutes

INGREDIENTS• 1 package Knorr® Vegetable Dry Soup Mix• 1 cup (250 mL) Hellmann’s® ½ the Fat

Mayonnaise-Type Dressing• 1 container (500 g) nonfat plain

Greek yogurt• 1 box (300 g) frozen chopped spinach,

cooked, cooled and squeezed dry• 1 can (227 mL) water chestnuts,

drained and chopped• 3 green onions, chopped

DIRECTIONS1. Combine Knorr® Vegetable Dry Soup

Mix, Hellmann's® ½ the Fat mayonnaise-type dressing and all other ingredients in medium bowl. Chill about 2 hours. Serve with your favourite dippers.

CREAMY SPINACH BREAD APPETIZERS

24 servings Prep Time: 15 minutesCook Time: 6 minutes

INGREDIENTS• 1 package Knorr® Vegetable Dry Soup Mix• 2 cups ( 500 mL) sour cream• 1 cup (250 mL) Hellmann’s® Real

Mayonnaise or Hellmann’s® ½ theFat Mayonnaise-Type Dressing

• 1 package (300 g) frozen chopped spinach, cooked, cooled and squeezed dry

• 1 can (227 mL) water chestnuts, drained and chopped

• 3 green onions, chopped• 2 (24 inch/60 cm each) baguettes,

halved lengthwise and crosswise

DIRECTIONS1. Combine Knorr® Vegetable Dry Soup Mix,

sour cream, Mayonnaise, spinach, water chestnuts and green onions in medium bowl.

2. Arrange 4 pieces of baguette on broiler pan and spread evenly with half the dip. Broil until browned and heated through, about 6 minutes. Repeat with remaining baguette and dip.

3. Cut each piece into 6 pieces.

CLASSIC DIP WITH KALE

SPINACH DIP 3-WAYS

For nutritional information for these recipes, please visit knorr.ca

Turkey CHILI


Chopped avocado, green onions and fresh cilantro are also great toppers. Serve with tortilla chips, if desired.

6 servingsPrep Time: 10 minutesCook Time: Time: 25 minutes

INGREDIENTS• 1 Tbsp. (15 mL) Becel® Oil• 1 onion, chopped• 1 lb (450 g) lean ground turkey• 1 Tbsp. (15 mL) chili powder• 1 pot Knorr® Homestyle Stock Reduced

Sodium Chicken• 1 can (796 mL) no-salt-added

crushed tomatoes• 1 can (540 mL) black beans,

rinsed and drained• 1 cup (250 mL) frozen corn kernels

DIRECTIONS1. Heat oil in large saucepan over medium-high heat and cook onion, stirring occasionally, until

tender, about 7 minutes. Stir in turkey and cook until crumbly, about 3 minutes. Add chili powder and cook, stirring, 30 seconds.

2. Stir in Knorr® Homestyle Stock Reduced Sodium Chicken until melted. Add tomatoes, beans and corn and bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, 15 minutes or until desired thickness.

3. Serve, if desired, with sour cream and shredded cheese.

TURKEY CHILI

For nutritional information for this recipe, please visit knorr.ca

ChipotleSLOW COOKER PULLED PORK


CHIPOTLE SLOW COOKERPULLED PORK

10 servings Prep Time: 10 minutesCook Time: 8 hours

INGREDIENTS• 3 lb (1.5 kg) boneless pork shoulder• 1 cup (250 mL) ketchup• ¼ cup (60 mL) fi rmly packed brown sugar• ¼ cup (60 mL) apple cider vinegar• 1 package Knorr® Recipe Onion Soup Mix• 2 Tsp. (10 mL) ground chipotle chili powder

DIRECTIONS1. Arrange pork in slow cooker. Season, if desired, with salt and pepper. Combine remaining

ingredients, then pour over pork; turn to coat. Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours until pork is fork-tender.

2. Remove pork; reserve juices, removing fat. Shred pork with fork. Return shredded pork and reserved juices to slow cooker. Serve on warm hamburger buns or medium-sized crusty rolls with coleslaw, if desired.

Enjoy as burritos by wrapping in large whole wheat fl our tortillas with shredded cheese, lettuce and chopped tomato.


Whole RoastedCAULIFLOWER ALFREDO


WHOLE ROASTED CAULIFLOWER ALFREDO

12 servings Prep Time: 10 minutes Cook Time: 1 hour

INGREDIENTS• 1 large head caulifl ower (about 3 lbs)• ½ cup (125 mL) water• ½ cup (125 mL) Hellmann’s® Real Mayonnaise• 1 package Knorr® Alfredo Pasta Sauce Mix • 1 Tbsp. (15 mL) plain dry bread crumbs

DIRECTIONS1. Preheat oven to 400°F(200°C). Remove leaves from caulifl ower and cut out most of the

core making sure head stays in one piece. Place in 8-inch (20 cm) baking dish with water. Cover tightly with foil.

2. Roast 45 to 50 minutes until caulifl ower is tender when pierced with tip of knife.

3. Combine Mayonnaise and Knorr® Alfredo Pasta Sauce Mix in bowl. Spread evenly on caulifl ower. Sprinkle with bread crumbs. Roast uncovered 15 minutes or until browned.

For an added herb fl avour, try using herb fl avoured bread crumbs or stirring fresh chopped herbs into the Alfredo mixture.


Beet HUMMUS


BEET HUMMUS

4 cupsPrep Time: 10 minutes Cook Time: 15 minutesChill Time: 1 hour

INGREDIENTS• 2 medium beets, peeled and

cut into chunks• 1 package Knorr® Vegetable Dry Soup Mix• ½ cup (125 mL) hot water• 1 clove garlic• 2 cans (540 mL ea.) chick peas,

rinsed and drained• ½ cup (125 mL ) olive oil• 2 Tbsp. (30 mL) lemon juice

DIRECTIONS1. Cover beets with water in small saucepan and bring to a boil. Boil until very tender, about 15

minutes. Drain.

2. Meanwhile, combine Knorr® Vegetable Dry Soup Mix and hot water in small bowl. Set aside 10 minutes. Process garlic in food processor until fi nely chopped. Add beets, Knorr® Vegetable Dry Soup Mix mixture and remaining ingredients. Process until smooth.

3. Chill at least 1 hour. Stir hummus before serving. Garnish, if desired, with fresh dill. Serve with your favourite dippers.

Spread on a warm pita and top with salad for a twist on open-face Mediterranean pita pizza.


Rosemary Leg of LambWITH RED WINE SAUCE


ROSEMARY LEG OF LAMBWITH RED WINE SAUCE

12 servings Prep Time: 10 minutes Cook Time: 1 hour 40 minutes

INGREDIENTS• 1 small bunch fresh rosemary• 8 cloves garlic, halved• 1 onion, sliced• 6 lbs. (3 kg) bone-in leg of lamb• 1 Tbsp. (15 mL) Knorr® Bovril® Liquid

Chicken Bouillon• 1 cup (250 mL) red wine• 2 tsp. (10 mL) all-purpose fl our• 2 Tbsp. (30 mL) water

DIRECTIONS1. Preheat oven to 425° F (220° C). Break off eight 1-in (2.5 cm) pieces from rosemary sprigs;

set aside. Set aside 8 garlic halves. Arrange onion, remaining rosemary and garlic in roasting pan, then top with lamb fat side up. Make eight 1-in (2.5 cm) deep cuts in lamb; stuff cuts with reserved garlic and rosemary. Season lamb with black pepper and rub with Knorr® Bovril® Liquid Chicken Bouillon. Roast 30 minutes.

2. Reduce oven temperature to 350° F (180° C) and roast an additional 1 hour 10 minutes or until meat thermometer reaches 145°F (63°C) for medium rare. Remove lamb to serving platter and keep warm.

3. Remove rosemary sprigs from pan and discard. Skim fat from pan drippings. Add wine and cook over medium heat, stirring occasionally, 5 minutes or until reduced slightly. Strain and return to pan. Combine fl our and water in small cup; stir into pan and cook over medium heat, stirring constantly, until slightly thickened, about 2 minutes. Serve gravy with sliced lamb.

Pair each serving of this dish with healthy sides such as 1 cup of crisp green beans and 1 cup of roasted new potatoes.


Maple Glazed PorkWITH ROASTED ROOT VEGETABLES


MAPLE GLAZED PORK WITHROASTED ROOT VEGETABLES

10 servings Prep Time: 15 minutes Cook Time: 1 hour 10 minutes Stand Time: 15 minutes

INGREDIENTS• 3 lbs. (1.5 kg) boneless pork loin• ½ cup (125 mL) maple syrup• 3 Tbsp. (45 mL) Dijon mustard• 2 pots Knorr® Homestyle Stock Chicken, divided• 1 lb. (450 g) sweet potatoes, peeled and cut

into bite-size pieces• 1 lb. (450 g) carrots and/or parsnips, peeled

and cut into ½-inch (1.5 cm) thick slices• 1 medium red onion, cut lenthwise into

10 wedges (leaving root end intact)• ¼ cup (60 mL) Becel® Buttery Taste

margarine*, melted• 2 tsp. chopped fresh rosemary

DIRECTIONS1. Preheat oven to 425° F (220° C). Line large roasting or baking pan with aluminum foil. Season

pork, if desired, with salt and pepper and place in prepared pan. In a small bowl, combine syrup, mustard and 1 pot of Knorr® Homestyle Stock Chicken, mashing and stirring to blend; coat pork with maple mixture.

2. Arrange vegetables in another large roasting or baking pan. Combine Margarine and remaining Knorr® Homestyle Stock Chicken in small microwave-safe bowl and cook at HIGH 20 seconds until mixture can be stirred smooth. Pour over vegetables; add rosemary and toss to coat.

3. Roast pork on center rack, basting every 15 minutes with pan juices, about 50 minutes or until instant read thermometer inserted in centre of pork reads 145° F (63° C). Roast vegetables on lower rack, stirring once, about 45 minutes or until golden and tender.

4. Reserving pan juices, remove pork to cutting board; loosly tent with foil and let rest 15 minutes before slicing and serving with pan juices and vegetables.

*Becel® Gold in Quebec.

Use up leftovers by topping a green salad for lunch


Pear, Radicchio &SPINACH SALAD WITH WARM DRESSING


PEAR, RADICCHIO & SPINACHSALAD WITH WARM DRESSING

4 servings Prep Time: 15 minutes

INGREDIENTS• 6 cups (1.5 L) baby spinach leaves• 1 small head radicchio, halved and thinly

sliced (about 2 cups/500 mL)• 1 pear, sliced• ¼ cup (60 mL) olive oil• ¼ cup (60 mL) fi nely chopped shallot• 2 Tbsp. (30 mL) balsamic vinegar • 1 Knorr® Vegetable Bouillon Cube, crumbled• 1.4 cup (60 mL) pecans• 1 oz. (30 g) Pecorino Romano cheese

DIRECTIONS1. Combine spinach, radicchio and pear in large bowl.

2. Combine oil, shallot , vinegar, and Knorr® Vegetable Bouillon Cube in small microwave-safe bowl. Microwave at HIGH 30 seconds; stir until Bouillon dissolves.

3. Drizzle dressing over salad and toss to coat. Season, if desired, with salt and pepper. Sprinkle with chopped toasted pecans and shaved Pecorino Romano cheese.

Add 4 cups shredded chicken breast for a delicious main dish option


CLASSIC CROWD PLEASERS

ULTIMATE GAME DAY MENU

Spinach Dip 3-WAYSWhole Roasted

CAULIFLOWER ALFREDO Turkey CHILI

Chipotle SLOW COOKERPULLED PORK

Beet HUMMUS Pear, Radicchio & SPINACH SALAD

WITH WARM DRESSING Maple Glazed Pork

WITH ROASTED ROOT VEGETABLES Rosemary Leg of Lamb WITH RED WINE SAUCE

EASTER HOSTING MENU

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recipes that will keep your guests craving more.

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CLASSIC CROWD PLEASERS - Knorr US · instant read thermometer inserted in centre of pork reads...

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