RecipeTips.com

Meal Plan: February 27- March 5, 2011


Apricot and Golden Raisin Chicken Recipe

Submitted by RecipeTips.com
This colorful dish provides you with a nice crisp autumn supper.
Apricot and Golden Raisin Chicken Recipe
PREP: 10 minutes
COOK: 1 hour
Container: 9
Serving Description: 1 to 2 pieces of chicken
Servings:
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Ingredients
  • 10 pieces chicken breasts, thighs, or legs (or combine as desired)
  • 1 teaspoon ground ginger
  • 18 ounces orange marmalade
  • 1/2 cup apple juice
  • 1/2 cup orange juice
  • 7 ounces dried apricots - roughly chopped
  • 1 cup golden raisins
Directions
  • Preheat the oven to 350° F.
  • Place the chicken a baking dish, skin side up if using chicken with the skin on. Season the chicken with salt and pepper. Sprinkle ginger over the chicken. Spread marmalade on top.
  • Bake, uncovered, for 30 minutes.
  • Remove from the oven and pour the apple juice and orange juice in the dish; sprinkle chicken with apricots and raisins.
  • Bake another 30 minutes, uncovered, basting frequently.
Note: The pan sauce makes a wonderful fruit sauce to serve warm with the chicken.

Lemon Broccoli with Olives Recipe

Submitted by RecipeTips.com
Quick, easy, nutritious--and colorful!
Lemon Broccoli with Olives Recipe
PREP: 10 minutes
COOK: 10 minutes
READY IN: 20 minutes
Container: saucepan
Serving Description: about 1 cup
Servings:
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Ingredients
  • 1 pound fresh broccoli
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1/2 cup sliced or chopped black olives (about 2 oz)
  • 1/2 cup crumbled feta cheese (optional)
  • salt and pepper
Directions
  • In a saucepan,  bring 1 quart water and 2 teaspoons salt to a boil.
  • While water heats, prepare broccoli: trim off tough stalks (see TIP). Slice broccoli heads and any attached stem lengthwise into strips. Drop broccoli into boiling water and cook, without covering pan, until just tender, 3 to 5 minutes, depending on size of pieces. Drain broccoli and toss with lemon juice and olive oil in a bowl. Add salt and pepper to taste. Scatter olives and pieces of feta, if using, over broccoli and serve.
  • TIP: Broccoli stems are delicious when peeled to remove tough, fiberous skin and can be used raw or cooked.

Lemon and Garlic Roasted Potatoes Recipe

Submitted by RecipeTips.com
These roasted potatoes are a delicious and easy side dish to any meal. The lemon adds that touch of flavor to make you want more. Top with sour cream and chives, if desired.
Lemon and Garlic Roasted Potatoes Recipe
PREP: 5 minutes
COOK: 45 minutes
READY IN: 50 minutes
Container: Large baking sheet
Servings:
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Ingredients
  • 2 pounds potatoes
  • 1/2 cup butter - melted
  • 4 cloves garlic - minced
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
Directions
  • Preheat oven to 350 degrees.
  • Clean potatoes and cut in half. Place on baking sheet lined with foil or parchment paper.
  • In a small bowl, combine melted butter, garlic, lemon juice and salt.
  • Pour mixture over potatoes, stir to coat. Top with parmesan cheese.
  • Cover sheet with foil. Bake covered for 30 minutes. Uncover and bake 10-15 minutes longer, until light golden brown and tender.

Easy Fruit Salad Recipe

Submitted by RecipeTips.com
A mixture of fruit combined with a creamy whipped topping makes this salad refreshing and so delicious.
Easy Fruit Salad Recipe
PREP: 15 minutes
Serving Size: cup
Servings:
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Ingredients
  • 20 ounces pineapple chunks, drained
  • 11 ounces mandarin oranges, drained
  • 15 ounces fruit cocktail or tropical fruit cocktail, drained
  • 1 cup raisins
  • 3/4 cup coconut
  • 3/4 cup chopped nuts
  • 1 cup miniature marshmallows
  • 8 ounces whipped topping, thawed
  • Optional: maraschino cherries
Directions
  • In a large bowl, combine first 7 ingredients*.
  • Fold in whipped topping and chill.
  • Garnish with a maraschino cherry, if desired.

 

 

           *may add fresh grapes, sliced bananas or any variety of canned fruits.


Barbecue Beef Sandwich Recipe

Submitted by RecipeTips.com
This rich and zesty beef makes the perfect sandwich for feeding a crowd. When you need a dish to take for a potluck, make this barbecue beef roast as a slow cooker recipe. When it is done, just leave it in the slow cooker and take to the potluck for serving.
Barbecue Beef Sandwich Recipe
PREP: 30 minutes
COOK: 4 hours
Container: Roasting pan or slow cooker
Serving Size: cup
Servings:
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Ingredients
  • 5 pounds beef roast, chuck, round or sirloin can be used
  • 1 tablespoon cooking oil, for browning
  • 2 medium onions, sliced
  • 3 cloves fresh garlic, sliced
  • 1/2 teaspoon ground black pepper
  • salt to taste
  • water - 1/2 inch in bottom of roaster
  • 18 ounces BBQ sauce, flavor of your choice
Directions
  • Preheat oven to 275 degrees F. (Quantities in this recipe may be adjusted according to the numbers served.)
  • On the stove top over medium high heat, add 1 tablespoon of oil to the roasting pan and brown both sides of the roast. Remove from heat when roast is browned, and add onions, garlic, seasonings and enough water to give you up to 1/2 inch of water in the roaster.
  • Place in oven; cover pan and bake for 2 hours. When the meat separates easily with a fork, shred the meat. You may need to remove some of the water after shredding the meat. Reserve that amount which may be used later in the cooking process.
  • Add at least 18 oz. of barbecue sauce and return to the oven, covered. Continue baking for at least 1 to 1 1/2 hours.
  • Add additional reserved water if the meat mixture appears too thick or dry. (The time it takes to cook this is worth the end results. An electric roaster or crock pot can also be used instead of baking in the oven.) This also freezes well.
  • Serve on a bun.

Country Potato Salad Recipe

Submitted by RecipeTips.com
It's worth the time and ingredients for all of the flavor this potato salad provides. It's a great addition for a summer picnic or barbeque.
Country Potato Salad Recipe
PREP: 30 minutes
COOK: 30 minutes
READY IN: 2 hours
Container: large cooking pot, large serving bowl, medium mixing bowl
Ingredients
  • 6 russet potatoes, large - cooked, peeled, and diced
  • 4 eggs - hardboiled, peeled, and chopped
  • 2 onions, medium - peeled and grated
  • 1 cup celery - diced
  • 1 cup salad dressing
  • 2 tablespoons cider vinegar
  • 1/4 cup pickle relish (sweet)
  • 1/4 cup pimento - diced
  • 1 tablespoon prepared mustard
  • 1 teaspoon celery salt
  • 2 teaspoons sugar
  • 1/3 cup stuffed green olives - chopped (optional)
  • fresh parsley sprigs (optional)
Directions
  • Cook the potatoes; then cool, peel, and dice.
  • Hard boil the eggs; then cool, peel, and chop.
  • Peel the onions and grate or chop fine.
  • Dice the celery fine.
  • Add the chopped potatoes, eggs, onions, and celery to a serving bowl, cover, and refrigerate while preparing the rest of the ingredients for the dressing.
  • Blend together the salad dressing, vinegar, pickle relish, pimento, mustard, celery salt, and sugar; then pour this sauce over the potato mixture and toss.
  • Cover the salad and refrigerate it for at least 1-2 hours for the flavors to blend properly. You may garnish the potato salad with olives and fresh sprigs of parsley for added flavor and color.

Lemonade Cookies Recipe

Submitted by RecipeTips.com
Sweet, tangy and delicious summer treat that'll make your lips pucker.
Lemonade Cookies Recipe
PREP: 10 minutes
COOK: 10 minutes
READY IN: 20 minutes
Container: medium bowl, cookie sheet, cooling rack
Serving Description: 1 cookie
Servings:
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Ingredients
  • 1 cup butter
  • 1 cup sugar
  • 2 eggs
  • 3 cups flour
  • 1 teaspoon soda
  • (16 oz.) can fozen lemonade concentrate, thawed, undiluted and divided
  • sugar for sprinkling on top of cookies
Directions
  • Cream butter and sugar until fluffy.
  • Add eggs, beating well after adding each one.
  • Combine flour and soda in a small mixing bowl and then stir into butter mixture.
  • slowly add 1/2 cup lemonade concentrate (saving the rest for the top of the cookies).
  • Drop approximately one teaspoon of the cookie mixture on an ungreased cookie sheet.
  • Bake at 400° F for 7-8 minutes or until edges are lightly browned.
  • Remove from oven, brush each cookie lightly with reserved lemonade and sprinkle with sugar.
  • Allow to cool on a wire rack.

Slow Cooked Beef Short Ribs in Wine Sauce Recipe

Submitted by RecipeTips.com
Slow cooking makes this inexpensive cut tender and flavorful.
Slow Cooked Beef Short Ribs in Wine Sauce Recipe
PREP: 15 minutes
COOK: 6 or more hours
READY IN: 6 or more hours
Container: Slow Cooker
Servings:
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Ingredients
  • 3 pounds meaty beef short ribs
  • 2 teaspoons salt
  • 1 teaspoon black pepper, preferably freshly ground
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder (optional)
  • 1 cup dry red wine (see TIP)
  • 1 large onion, chopped
  • 4 cloves garlic, minced, or to taste
  • 3 tablespoons tomato paste
  • 1 tablespoon soy sauce
Directions
  • Trim off any large areas of surface fat from the ribs. Mix together  salt, pepper, paprika and garlic powder (if using) and rub this mixture into the meat. If time allows, wrap the seasoned meat snugly and refrigerate for an hour or more - overnight, if possible.
  • Add wine, onions, garlic, tomato paste and soy sauce to the slow cooker. Stir to mix well, then snuggle the meat down into the liquid. Cover and cook on low for 8 - 10 hours, until the meat is tender.
  • If the sauce seems too fatty, pour it out of the cooker into a jar. Let stand a few minutes and spoon off fat as it rises to the surface. ( It's easier to remove the fat from a tall narrow container than from the wide area of the cooker.) Adding a few ice cubes can speed up this step.
  • Return sauce to cooker, or reheat in microwave, if necessary.
  • Serve hot, with some sauce spooned over meat. Pass extra sauce to add at table, as desired. This is especially good with polenta, mashed potatoes or noodles.
  • TIP: To keep wine on hand for cooking, get a drinkable-quality box wine; it will keep for weeks without refrigeration.

Slow Cooker Scalloped Potatoes Recipe

Easy scalloped potatoes that are a great side dish for a weeknight meal.
Slow Cooker Scalloped Potatoes Recipe
PREP: 15 minutes
COOK: 6 or more hours
READY IN: 6 or more hours
Container: slow cooker
Servings:
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Ingredients
  • 8 potatoes - sliced thin
  • 1 can cheddar cheese soup
  • 1 cup processed cheddar cheese spread - cubed
  • 1 1/2 cups Cheddar cheese - sharp Cheddar, grated
  • 12 ounces evaporated milk
  • salt and pepper - to taste
Directions
  • Spray the inside of a slow cooker with nonstick cooking spray.
  • Layer half of the potatoes, half of the soup, half of the cheeses, and then half of the milk into the slow cooker. Repeat the layers.
  • Season with salt and pepper to taste.
  • Cook on high for approximately 6 hours. You may need to add more milk as it cooks.
  • Serve hot.

Green Bean Casserole with Swiss Cheese Recipe

Submitted by RecipeTips.com
The classic side dish is given an interesting twist with the addition of Swiss cheese, stuffing, and sour cream.
Green Bean Casserole with Swiss Cheese Recipe
PREP: 10 minutes
COOK: 30 minutes
READY IN: 40 minutes
Container: 8 inch square baking dish, medium sauce pan, medium mixing bowl
Serving Size: cup
Servings:
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Ingredients
  • vegetable cooking spray
  • 1/4 cup onion, finely chopped
  • 2 tablespoons flour
  • 1 cup milk
  • 1/2 cup swiss cheese
  • 1/2 cup sour cream
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 9 oz. packages french cut style green beans, thawed and drained
  • 1 6 oz. stuffing mix box
  • 2 teaspoons butter, melted
  • 1 egg white, lightly beaten
Directions
  • Coat medium sauce pan with cooking spray and place over medium heat until hot.
  • Add onions and sauté for approximately 5 minutes, or until the onions are tender.
  • Add flour and cook for 1 minute, stirring constantly.
  • Gradually add milk and stir until blended.
  • Stir in cheese, sour cream, sugar and salt; cook for approximately 5 minutes or until thick and bubbly, stir constantly.
  • Place green beans in baking dish, pour sauce over beans. Combine stuffing mix, butter and egg whites in bowl, stir well and sprinkle over green bean mixture.
  • Bake at 350 degrees for 25 minutes or until thoroughly heated.

Southwest Chicken Casserole Recipe

Submitted by RecipeTips.com
The traditional flavors of the Southwest come through to provide a spicy blend of chicken, cheese and savory sauces appealing to all ages.
Southwest Chicken Casserole Recipe
PREP: 20 minutes
COOK: 1.5 hours
Container: 9
Servings:
Change Servings
Ingredients
  • 7 chicken breast, cooked, cooled and cut into 1
  • 12 corn tortillas
  • 8 ounces Monterey Jack cheese (shredded)
  • 8 ounces Cheddar cheese (shredded)
  • 10 1/2 ounces cream of mushroom soup
  • 10 1/2 ounces cream of chicken soup
  • 3/4 cup chicken broth
  • 4 ounces can diced green chilies (small can)
  • 15 ounces can chili with no beans
  • 1/2 cup onion, diced
  • 3/4 cup salsa
  • shredded lettuce
  • diced tomatoes
  • shredded cheese of your choice
  • diced green and yellow peppers
Directions
  • Preheat oven 350#176;F. Cut cooked chicken into small bite sized pieces and cut tortillas into 1" squares (Be sure to use corn tortillas).
  • In a medium sauce pan, add cream soups, broth, green chilies, onion, canned chili and salsa. Heat thoroughly 2-3 minutes.
  • Mix with chicken and tortillas. Pour into prepared pan and sprinkle with cheeses.
  • Bake covered for 25 minutes; then uncover and bake 45 minutes longer. Cut and serve hot.
  • Garnish with any or all of the following ingredients: salsa, shredded lettuce, diced tomatoes, diced yellow and green peppers and shredded cheeses.

Brownie Peanut Butter Cupcakes Recipe

Submitted by RecipeTips.com
Kids will love these easy cupcakes that are loaded with chocolate and peanut butter flavors. Peanut Butter Fingers is another of recipes where we combine the flavor of peanut butter and chocolate for a great tasting bar. Peanut Butter Balls are a great holiday treat!
Brownie Peanut Butter Cupcakes Recipe
PREP: 15 minutes
COOK: 20 minutes
READY IN: 35 minutes
Container: Muffin tins
Serving Description: 1 cupcake
Servings:
Change Servings
Ingredients
  • 1 package fudge brownie mix of choice
  • 10 ounces peanut butter chips
  • 12 ounces vanilla frosting - whipped
Directions
  • Preheat oven to 350°F.
  • Prepare brownie mix according to package directions.
  • Fill cups half full with the prepared brownie mix.
  • Place approximately 1 tablespoon of peanut butter chips on top of the mix.
  • Bake for 20 minutes or until set.
  • Allow to cool completely on wire racks.
  • Frost with whipped vanilla frosting and top with a few extra peanut butter chips.
  • Sprinkle with cocoa powder if desired.

Pork Schnitzel Recipe

Submitted by RecipeTips.com
A delicious pork chop that is cooked and ready to serve in a few minutes.
Pork Schnitzel Recipe
PREP: 15 minutes
COOK: 15 minutes
READY IN: 30 minutes
Serving Size: 1
Servings:
Change Servings
Ingredients
  • 6 pork chops , 1/2 inch thick
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup flour
  • 1/2 cup bread crumbs
  • 1 egg
  • 1/4 cup milk
  • 3 tablespoons vegetable oil
Directions
  • If the chops are bone-in, cut the meat away from the bones. Place the meat between plastic wrap and pound with a rolling pin or meat mallet until the chops are about 1/8 inch thick. Pork cutlets can also be used for this recipe.
  • Place the flour in a shallow bowl or on a plate and add the salt and pepper. Stir to mix evenly.
  • Place the bread crumbs in a shallow bowl or on a plate.
  • Combine the egg and milk in a bowl and whisk together.
  • Dredge one chop at a time in the flour, shake off excess, and then dip in the egg mixture. Allow excess egg to drip off and then dredge in the bread crumbs, making sure both sides are coated evenly.
  • Heat oil in a skillet over medium-high heat. Place coated chops in the skillet when oil is hot. Do not place too many chops in at once so they are crowded in the pan.
  • Cook for approximately 3 to 4 minutes per side, until nicely browned. Turn once only.
  • Serve while hot.

Roasted Asparagus Recipe

Submitted by RecipeTips.com
An easy side dish that complements any meal. The roasted asparagus recipe is flavorful and has a crisp-tender texture. To see how easy it is to prepare this roasted asparagus. You can also learn other ways to use it in All About Asparagus.
Roasted Asparagus Recipe
PREP: 5 minutes
COOK: 15 minutes
READY IN: 20 minutes
Container: rimmed baking sheet or roasting pan
Serving Size: 4 ounces
Servings:
Change Servings
Ingredients
  • 1 pound fresh asparagus
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 2 tablespoons lemon juice
Directions
  • Preheat oven to 450° F. If oven is in use at a different temperature, wait until  food being cooked is finished, raise the heat and roast the asparagus so that it can be served immediately--it will only take about 10 minutes.
  • Wash asparagus and trim off tough ends. Put asparagus on baking sheet and drizzle with olive oil (rub it on with your hands, or stir the spears around a bit to get them coated with oil). Salt lightly. Roast until just barely tender, 8-15 minutes, depending on the thickness of the spears.
  • Drizzle with lemon juice and serve immediately.

Home Fried Potatoes Recipe

Submitted by RecipeTips.com
A great way to use left over boiled or roasted potatoes for a tasty side dish.
Home Fried Potatoes Recipe
PREP: 15 minutes
COOK: 15 minutes
READY IN: 30 minutes
Container: Medium heavy skillet
Servings:
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Ingredients
  • 1 1/2 pounds Yukon Gold or red skinned potatoes
  • 3 tablespoons butter or margarine, divided
  • 1 dry yellow onion, chopped fine
  • Kosher salt and freshly ground pepper to taste
Directions
  • Use left over boiled Yukon Gold or red skinned potatoes* cut into 1 inch square pieces. In a heavy skillet, melt 1 tablespoon or butter and sauté onions for approximately 5 minutes, or until the onions are lightly browned. Add 2 tablespoons of butter and diced potatoes, and stir to mix onions and potatoes.
  • Cook over medium heat until golden brown, approximately 6 to 7 minutes. Flip and cook an additional 6 to 7 minutes until golden brown.
  • Salt and pepper to taste.

    *To Boil Potatoes: Scrub potatoes, cutting out any darkened spots. Cut potatoes into quarters. Place potatoes in a large sauce pan filled with enough cold water to completely cover potatoes. Add 1 teaspoon salt, bring to a boil and cook 20 minutes or until tender. Drain.

Potato Pizza with Pepperoni and Cheese Recipe

Submitted by RecipeTips.com
Made from shredded potatoes, this potato cake pizza recipe is a non-traditional way to create a unique but delicious pizza from hashbrown potatoes.
Potato Pizza with Pepperoni and Cheese Recipe
PREP: 15 minutes
COOK: 15 minutes
READY IN: 30 minutes
Serving Size: 1 slice
Servings:
Change Servings
Ingredients
  • 1 large egg
  • 1/2 cup pepperoni - 2 inch slices, chopped and divided - more if desired
  • 1 cup cheese - Swiss or parmesan, divided - more if desired
  • 1 tablespoon green onion, minced
  • 1 teaspoon herb, parsley or rosemary or herb of choice
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 4 cups frozen hash brown potatoes
  • 2 tablespoons extra-virgin olive oil
Directions
  • Chop pepperoni slices into coarsely cut pieces of a desired size.
  • Crack egg into mixing bowl and beat until smooth.
  • Add 1/2 cup of cheese, 1/4 cup of pepperoni, green onions, herbs of choice (parsley, rosemary or similar), ground pepper and salt. Add frozen potatoes and mix all ingredients together.
  • On stovetop, add 1 tablespoon of oil to a 10 inch non-stick skillet, warming oil on medium heat setting.
  • Add frozen potato mixture to a non-stick skillet, using a spatula to level the potatoes evenly across the pan. Since the potato mixture does not firm up after cooking only one side, the non-stick skillet will assist with the ease of turning the pizza over when the first side is finished cooking. Cover pan and cook for 6 to 8 minutes or until golden brown on bottom surface of potatoes. Remove cover and cook for an additional 5 to 6 minutes.
  • Remove skillet from stovetop. Using protective mitts or hotpads, place a flat baking sheet over the skillet. Hold baking sheet against skillet and turn skillet over so pizza drops out of skillet onto baking sheet.
  • Remove bits of potato from skillet and place it back onto burner, adding remaining 1 tablespoon of oil.
  • Slide potato pizza off baking sheet and into skillet, allowing uncooked surface to begin cooking.
  • Sprinkle remaining 1/2 cup of cheese over top of potato pizza. Disperse remaining 1/4 cup of pepperoni over cheese.
  • Cook second side in uncovered skillet for 5 to 6 minutes, until golden brown. When finished cooking, tilt skillet and allow potato pizza to slide out of skillet onto serving plate. Cut into 4 pie-shaped pieces and serve warm.

Flour Tortilla Crisps with Parmesan Recipe

Submitted by RecipeTips.com
Light and crispy, this cracker or flat bread recipe is great to serve when needing a delicious tasting appetizer or garnish for soups, salads and chilies.
Flour Tortilla Crisps with Parmesan Recipe
PREP: 20 minutes
COOK: 10 minutes
READY IN: 30 minutes
Container: 10 x 15 or 18 x 13 jelly roll pan, baking pan, or similar
Serving Size: 5 each
Servings:
Change Servings
Ingredients
  • 4 flour tortillas, 8 inch diameter sliced into strips
  • 3 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1 teaspoon garlic pepper
  • 1/3 cup parmesan cheese
Directions
  • Preheat oven to 375ºF.
  • Cover cookie sheet with aluminum foil for ease of cleanup.
  • Generously brush the first tortilla with olive oil, coating both the top and bottom of the tortilla.
  • Place the first tortilla on a cutting surface. Then stack the next tortilla on top of the first tortilla so the bottom of the next tortilla becomes coated with the oil placed on the top of the first tortilla.
  • Coat the top of each remaining tortilla and continue to lay them on top of the one coated before it so the bottom of each tortilla thereafter is coated as it lays on the one coated just prior to it.
  • Season the top of each whole tortillas with the mixture of seasonings. While bending back the stack of tortillas, sprinkle seasoning mixture of rosemary (or herb of choice), garlic salt and black pepper over top of each tortilla in the stack. Use any type of garlic, onion, Kosher salt, or blend.
  • Slice across the stack of tortillas to begin making strips that are 1/4 to 1/2 inch wide or any width desired for the use.
  • Lay a single layer of strips on baking sheet and place in oven.
  • Bake for 12 minutes or until golden brown and crisp.
  • Remove from oven and allow to cool and crispen further.
  • Tortilla crisps can be made a day ahead and kept in an airtight container or package until served.
  • Use to garnish soups, stews or salads.

Easy Lemon Bars Recipe

Submitted by RecipeTips.com
Serve these zesty lemon bars at your next special get together. They are always a favorite at luncheons and afternoon coffee parties. The lemon zest gives these bars an extra lemony flavor.
Easy Lemon Bars Recipe
PREP: 15 minutes
COOK: 25 minutes
READY IN: 40 minutes
Serving Description: 1 bar
Servings:
Change Servings
Ingredients
  • 1 cup all purpose flour
  • 1/4 cup powdered sugar
  • 1/2 cup margarine or butter
  • 2 eggs
  • 1 cup sugar
  • 2 tablespoons flour
  • 1 tablespoon grated lemon peel
  • 1/2 teaspoon baking powder
  • 2 tablespoons lemon juice or 1/2 fresh squeezed lemon
Directions
  • Heat oven to 350°.
  • In a large bowl, combine flour and powdered sugar.
  • Cut in margarine until the mixture is crumbly using a pastry blender or fork.
  • Press flour mixture into an ungreased 9x9 pan.
  • Bake for 15 minutes.
  • In the same bowl, beat eggs and sugar with a wire whisk until light colored.
  • Stir in remaining ingredients.
  • Pour egg mixture over the partially baked crust. The crust does not have to be cooled.
  • Return to the oven and bake another 20-25 minutes or until light golden brown.
  • Cool completely.
  • Sprinkle with powdered sugar and more grated lemon peel if desired.

Beer Cheese Soup Recipe

Submitted by RecipeTips.com
Beer and cheese flavors are a great combination in this savory soup served in a bread bowl.
Beer Cheese Soup Recipe
PREP: 20 minutes
COOK: 45 minutes
READY IN: 1.25 hours
Container: large saucepan, small bowl
Serving Description: 1 cup
Servings:
Change Servings
Ingredients
  • 1 cup carrots - chopped
  • 1 cup celery - chopped
  • 1 onion - chopped
  • 2 teaspoons peanut oil
  • 6 cups chicken stock or broth
  • 1 1/2 cups Cheddar cheese - shredded or velveeta
  • 2 teaspoons flour
  • salt and pepper to taste
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon Tabasco sauce - more to taste
  • 1/2 teaspoon Worcestershire sauce
  • 12 ounces bottle of beer - any kind
  • parsley for garnish
Directions
  • Sauté the carrots, celery and onions in the peanut oil until tender and slightly browned.
  • Bring the soup stock or broth to a boil, add the vegetables and simmer for 45 minutes.
  • Put the shredded cheese in a small bowl and sprinkle the flour over the cheese. Mix to coat.
  • Whisk the cheese into the soup, stirring constantly, until the mixture thickens.
  • Turn the heat to low, continue to stir.
  • Add salt, pepper, mustard, tabasco sauce and Worcestershire sauce.
  • Finally, add the beer and stir until the soup is hot.
  • Blend with an immersion blender until it is to your desired thickness. Can be as chunky or as creamy as you wish.
  • Garnish with parsley and serve with a crusty bread or bagel chips.

Coconut Cream Pie Recipe

Submitted by RecipeTips.com
The coconut provides a wonderful sweetness to this pie that will be enjoyed by anyone that loves coconut.
Coconut Cream Pie Recipe
PREP: 30 minutes
COOK: 30 minutes
READY IN: 1 hour
Container: 9 inch pie plate
Servings:
Change Servings
Ingredients
  • 3 eggs
  • 2 cups milk
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • pinch salt
  • 1 teaspoon vanilla
  • 1 1/2 cups coconut
  • 6 tablespoons powdered sugar
  • pinch salt
  • 1/4 teaspoon cream of tartar
  • pre-baked single pie crust
Directions
  • Separate the egg whites from the yolks. Set whites aside to be used for the meringue.
  • Add all the yolks, milk, sugar, corn starch, and salt in a medium saucepan. Cook over medium heat until mixture begins to boil or until thick. Stir constantly to prevent it from burning on the bottom.
  • Remove from the heat and stir in the vanilla until well blended.
  • Add the coconut and stir until evenly distributed.
  • Pour into a pre-baked pie crust.
  • Begin making the meringue topping by placing the egg whites in a mixing bowl. Beat until whites form a soft peak
  • Add the salt and then begin adding the sugar one or two tablespoons at a time, beating after each addition until all the sugar has been added.
  • When all the sugar has been added, continue to beat the meringue until it forms stiff peaks. Add the cream of tartar and beat just enough to mix it in. Do not overbeat at this point.
  • Pour the meringue over warm pie filling and spread out evenly, making sure the meringue touches the crust all around the edges so that there is not any gaps between it and the crust.
  • Form peaks on the meringue and then place it on the bottom rack in an oven preheated to 350°F. Bake for 9 or 10 minutes or until the meringue is lightly browned. Watch it carefully because it will brown quickly.
  • Remove from the oven and allow the pie to cool completely before serving so that the filling has time to thicken properly.
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