Kaleidoscope Treats Recipes

KALEIDOSCOPE CHILI

Kaleidoscope Chili image

This is a mild one-pot chili featuring Knorr® Spanish Rice. It brings all the comfort of your standard bowl of chili, but with a wonderful mildly seasoned and sweet taste that is sure to be a hit with family and friends, both young and old! Garnish with your favorite toppings; I chose shredded cheese, cilantro, onion, black olives, and a dab of sour cream. This would be great served with corn bread and a side salad.

Provided by Blessed Baker

Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes

Time 37m

Yield 6

Number Of Ingredients 9

Ingredients

1 pound lean ground turkey
½ red onion, chopped
½ green bell pepper, chopped
3 cloves garlic, minced
2 (14.5 ounce) cans fire-roasted diced tomatoes
1 (15 ounce) can black beans, drained and rinsed
1 (11 ounce) can corn niblets, drained
2 cups water
1 (5.6 ounce) package Spanish rice mix (such as Knorr® Fiesta Sides™)

Steps:

Combine ground turkey, red onion, green bell pepper, and garlic in a Dutch oven. Cook and stir until turkey is browned, 8 to 10 minutes. Drain excess grease.
Stir diced tomatoes, black beans, and corn niblets into the Dutch oven. Bring to a boil. Reduce heat and stir in water and Spanish rice mix. Simmer until rice is fluffy and tender, about 7 minutes. Let stand before serving, about 2 minutes.

Nutrition Facts : Calories 287.3 calories, Carbohydrate 35.5 g, Cholesterol 55.8 mg, Fat 6.8 g, Fiber 7.7 g, Protein 22.5 g, SaturatedFat 1.7 g, Sodium 870.5 mg, Sugar 5.5 g

KALEIDOSCOPE CRUDITE

Kaleidoscope Crudite image

Provided by Food Network

Categories appetizer

Time 1h

Yield approximately 1 pint

Number Of Ingredients 11

Ingredients

Broccoli florets
Carrot sticks
Celery sticks
Scallions
Red bell pepper strips
1 pint sour cream
1 clove of garlic, minced
Juice of 1/4 lemon
1/2 teaspoon salt or to taste
1/2 teaspoon freshly ground black pepper or to taste
2 tablespoons brunoise of green, yellow and red bell pepper

Steps:

Combine sour cream, garlic, lemon juice, salt and pepper. Refrigerate for 1 hour and up to 8 hours. When ready to serve top with peppers.

KALEIDOSCOPE SALAD

Kaleidoscope Salad image

Provided by Robert Irvine : Food Network

Categories side-dish

Time 20m

Yield 6 accompaniment-size servings

Number Of Ingredients 19

Ingredients

2 limes
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh chives
2 cloves garlic, peeled and quartered
11/2 cups buttermilk
Salt
Pepper
1 head iceberg lettuce, core removed, spines of leaves removed, rinsed and dried with a salad spinner, and torn into bite-sized pieces
1 pound bag fresh spinach, soaked several times to remove grit, tough stems removed, dried in a salad spinner, and torn into bite-sized pieces
1 red onion, thinly sliced and slices quartered
3 stalks celery, scrubbed and sliced
6 garlic chives, white and tender green parts only, chopped
2 English cucumbers, peeled and sliced
1 (8-ounce) bag fresh frozen peas, blanched, drained and allowed to cool
1 (8-ounce) bag fresh frozen corn (preferably Shoe-Peg), blanched, drained, and allowed to cool or 3 ears husked sweet corn, boiled for 15 minutes in salt water, cooled and cut from cob
1 (16-ounce) can pineapple chunks in juice, drained
1 (8-ounce) bag dried cranberries
1 pint grape tomatoes, halved
2 large ripe tomatoes, cut into wedges

Steps:

Microwave limes for about 30 seconds to release essential oils, and set aside just long enough so that they are cool enough to handle.
Turn on the blender and while it's running, add 1 at a time through the feed tube, the parsley, chives, and garlic, and blend together until a smooth paste has formed. At this point the limes should be cool enough to squeeze. With the power still on, squeeze the lime juice through the blender feed-tube, and then very slowly add the buttermilk until the mixture thickens and can coat the back of a spoon. Adjust the seasoning with salt and pepper. Set aside in refrigerator until needed. (When chilled, the dressing should resemble something like mayonnaise.)
Toss together lettuce, spinach, onion, celery, chives, and cucumbers. Fold in peas, corn, pineapple, cranberries, grape tomatoes, and tomato wedges. Serve family style with dressing on the side.

KALEIDOSCOPE MOLD

Kaleidoscope Mold image

Watch this quick video from My Food and Family on how to make a beautiful Kaleidoscope Mold. This Kaleidoscope Mold is perfect for any rainbow celebration.

Provided by My Food and Family

Categories Recipes

Time 5h45m

Yield 16 servings, about 1/2 cup each

Number Of Ingredients 3

Ingredients

6-1/4 cups boiling water, divided
5 pkg. (3 oz. each) JELL-O Gelatin, any 5 different flavors
1 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided

Steps:

Add 1-1/4 cups boiling water to each flavor gelatin mix in separate bowls; stir 2 min. until completely dissolved. Add about 3 Tbsp. sour cream to gelatin in each bowl; mix well.
Refrigerate 1-1/2 hours or until thickened. Drop spoonfuls of different gelatin flavors alternately into 8-cup mold sprayed with cooking spray.
Refrigerate 4 hours or until firm. Unmold before serving.

Nutrition Facts : Calories 130, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g