RecipeTips.com

Meal Plan: March 6 - 12, 2011


Jamaican Jerk Chicken Recipe

Submitted by RecipeTips.com
Jerk chicken is traditionally quite spicy hot; however, the level of heat in this recipe can be modified by adjusting the quantity of chile pepper used. Regardless of the heat level, this spice blend tastes great on chicken.
Jamaican Jerk Chicken Recipe
PREP: 15 minutes
COOK: 45 minutes
READY IN: 3 hours
Container: grill
Serving Description: 1/4 chicken
Servings:
Change Servings
Ingredients
  • 3 pounds chicken, cut into serving pieces, or use equal weight of legs and thighs
  • 1 onion
  • 2 cloves garlic
  • 1 jalapeno chile, seeded, or 1 teaspoon dried chile flakes
  • 2 teaspoons allspice
  • 2 teaspoons black pepper
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1 tablespoon fresh thyme or 1 teaspoon dried
  • 2 teaspoons salt
  • 3 tablespoons vegetable oil
  • 3 tablespoons lime juice
  • 3 tablespoons soy sauce
Directions
  • The suggested amounts provide a fairly mild flavored recipe; if desired, adjust to taste.
  • In a food processor, mix all ingedients except chicken and process into a paste. Smear this all over the chicken pieces,  put the chicken into a plastic bag and refrigerate from 2 to 24 hours.
  • To cook, remove chicken from refrigerator while grill heats. Grill medium-hot, until chicken is browned on all sides (10 - 15 minutes). When nicely browned, reduce heat (gas) or rake coals to one side (charcoal), cover, and continue to cook, turning as needed to prevent burning,  until done (20 - 30 minutes).
  • TIP: Can also be cooked in an oven: preheat to 400° F, put chicken on a rack in a shallow pan, and roast until brown and tender, 30 - 40 minutes.

Baked Sweet Potatoes with Honey Jalapeno Sour Cream Recipe

Submitted by RecipeTips.com
A spicy-sweet addition to this baked sweet potato gives it an interesting flair. This baked sweet potato recipe is a nice alternative to the standard baked potato. For other alternative potato recipes, try one of the many recipes from our potato recipes collection.
Baked Sweet Potatoes with Honey Jalapeno Sour Cream Recipe
PREP: 10 minutes
COOK: 40 minutes
READY IN: 55 minutes
Serving Description: 1 potato
Servings:
Change Servings
Ingredients
  • 4 sweet potatoes
  • SOUR CREAM:
  • 1/2 cup sour cream - plain yogurt or creme fraiche
  • 1 tablespoon honey honey
  • 3 teaspoons jalapeño - jarred or fresh, minced and seeded
  • 1 teaspoon lime juice
  • salt to taste
  • tobasco to taste
Directions
POTATOES:
  • Preheat oven to 450°.
  • Rub sweet potatoes with oil.
  • Pierce once with a fork.
  • Place a baking sheet on bottom rack to catch any drippings.
  • Place potatoes directly on middle rack in oven and bake for 40-45 minutes or until soft when pierced with a fork.
SOUR CREAM:
  • Mix all ingredients together and serve chilled over sweet potatoes.
  • Use within an hour of preparation in order for the recipe to remain creamy. The acid in the jalapeños and lime juice have a tendency to break down the sour cream and make it "watery".

Fantastic Green Beans Recipe

Submitted by RecipeTips.com
Crispy green beans combined with the smokey flavor of bacon and just enough heat from the red pepper flakes to make a perfect sidedish for beef, chicken or pork.
Fantastic Green Beans Recipe
PREP: 20 minutes
COOK: 15 minutes
READY IN: 35 minutes
Container: large skillet with lid, small skillet
Servings:
Change Servings
Ingredients
  • 2 pounds green beans - fresh
  • 1 white onion - small and diced
  • 3 slices bacon - fried crisp and crumbled
  • 1/2 teaspoon red pepper flakes
  • 1 1/2 cups chicken broth
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
Directions
  • Wash and trim the ends from the green beans.
  • Place beans in a large skillet.
  • Add chicken broth, onion, bacon, red pepper flakes, salt and pepper.
  • Cover and bring to a simmer over medium heat.
  • Simmer for approximately 10-15 minutes or until the beans are to your desired tenderness.
  • Serve warm.

Toffee Pecan Pumpkin Pie Recipe

Submitted by RecipeTips.com
Delicious alternative to an old favorite with a sweet, nutty crunch. Make this pumpkin pie even extra special with your own pumpkin puree. Pumpkin pie is always a great dessert but try one of our other delicious pumpkin recipes to enjoy other pumpkin treats.
Toffee Pecan Pumpkin Pie Recipe
PREP: 20 minutes
COOK: 1.5 hours
READY IN: 3 hours
Container: 9 inch deep dish pie plate
Serving Description: 1 slice
Servings:
Change Servings
Ingredients
  • PIE CRUST:
  • 2 1/2 cups all purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) chilled, unsalted butter, cut into cubes
  • 8 tablespoons ice water
  • PECAN TOFFEE CRUMBLE:
  • 2 tablespoons unsalted butter
  • 1 cup pecans
  • 2 tablespoons molasses
  • 2 tablespoons water
  • 1 toffee candy bar
  • FILLING:
  • 1 can (15 oz.) pure pumpkin
  • 3/4 cup brown sugar, packed
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg or 1/4 teaspoon of fresh grated nutmeg
  • 1/4 teaspoon salt
  • 1 pinch ground cloves
  • 3 large eggs
  • 1 cup milk plus 1/4 cup sour cream or 1 1/4 cup heavy whipping cream
Directions
PIE CRUST:
  • Preheat oven to 375° with rack on the bottom 1/3 of the oven.
  • Mix flour, sugar and salt in a food processor.
  • Add butter, pulse until coarse meal forms.
  • Gradually add water starting with 6 tablespoons until moist clumps form.
  • Add more water as needed.
  • Gather dough into ball, divide in half.
  • Flatten into 2 disks and wrap in plastic wrap.
  • Chill at least 1 hour or overnight.
  • Spray pie plate with non stick cooking spray.
  • Roll out dough on floured surface to 13 inch round.
  • Transfer to the pie dish.
  • Fold edges under and crimp, forming a nice border.
  • Line crust with foil and fill with dried beans or prick all over with a fork to prevent puffing.
  • Bake for 15 minutes if using foil, then remove foil and beans and bake for 5-7 minutes more until it turns light golden brown.
  • Press or prick crust down if it bubbles up.
  • If just pricking with a fork before baking, bake 15-20 minutes, until light golden brown.
  • Cool 10 minutes either way.
  • Reduce oven temperature to 350° and place rack in the center of the oven.
PECAN TOFFEE CRUMBLE:
  • Melt 2 tablespoons unsalted butter in skillet.
  • Add one cup pecans, 2 tablespoons molasses and 2 teaspoons of water.
  • Stir until molasses thickens and starts to coat the nuts, approximately 5 minutes.
  • Transfer to a sheet of foil to cool.
  • Chop 1/2 cup of these nuts and 1/2 of a toffee bar together in a small bowl and sprinkle over the baked crust.
  • Use the rest of the nuts and the other 1/2 of the chopped toffee bar as garnish on top of the cooled pie.
FILLING:
  • Mix pumpkin and next 6 ingredients in mixer.
  • Add eggs one at a time until mixed through.
  • Gradually add milk and sour cream or whipping cream.
  • Pour filling into prepared pie crust over the nuts and toffee.
  • Bake until edges are puffed and center is set, approximately 1 hour if using whipping cream, 1 1/2 hours if using milk and sour cream.
  • Allow to cool completely.
  • Garnish with remaining toffee topping and pecans if desired.

Homemade Macaroni and Cheese Recipe

Submitted by RecipeTips.com
Perfect weeknight meal on those cool fall evenings. Creamy and delicious - your entire family will love.
Homemade Macaroni and Cheese Recipe
PREP: 15 minutes
COOK: 45 minutes
READY IN: 60 minutes
Ingredients
  • 8 ounces macaroni
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 1/2 cups milk
  • 1 teaspoon ground mustard
  • 1 1/2 cups Cheddar cheese, shredded
  • 8 ounces processed cheese
  • For Topping:
  • 2 tablespoons butter, melted
  • 1/2 cup bread crumbs
  • 1/4 cup parmesan cheese
Directions
  • Cook the macaroni according to package directions. Drain.
  • In a saucepan, melt 2 tablespoons butter over medium heat. Add flour, salt and pepper. Cook for 1 minute.
  • Add milk all at once. Stir until thick and bubbly.
  • Add ground mustard, cheddar cheese and processed cheese. Stir until melted.
  • Mix in the cooked macaroni.
  • Transfer to a greased casserole dish.
  • For topping, combine melted butter, breadcrumbs and parmesan cheese in a small bowl. Sprinkle evenly over the top of the macaroni.
  • Bake at 350 degrees F for 30 minutes or until golden brown.

Chicken Nuggets with Honey Mustard Dipping Sauce Recipe

Submitted by RecipeTips.com
Crunchy bites of chicken that are flavored with a tasty, tangy sauce.
Chicken Nuggets with Honey Mustard Dipping Sauce Recipe
PREP: 20 minutes
COOK: 20 minutes
READY IN: 40 minutes
Serving Description: Makes 40-50 nuggets
Servings:
Change Servings
Ingredients
  • CHICKEN NUGGETS
  • 1 bag of peppercorn ranch potato chips, crushed
  • 1 egg
  • 2 tablespoons milk
  • 6 boneless, skinless chicken breast fillets, cut into 1 1/2 inch cubes
  • 1/3 cup melted butter or margarine
  • HONEY MUSTARD SAUCE
  • 3/4 cup mayonnaise
  • 3 tablespoons honey
  • 2 tablespoons yellow mustard
  • 1 tablespoon lemon juice
  • 2 dashes tobasco if desired
Directions
CHICKEN NUGGETS
  • Crush one bag of potato chips and put into a shallow bowl. Crush as fine as desired.
  • Whisk together egg and milk in a different shallow bowl.
  • Dip the chicken cubes in the egg mixture then in the chips.
  • Place the nuggets on a baking sheet the drizzle with butter.
  • Bake at 400° for 20 minutes or until golden brown.
  • Nuggets can be frozen after baking
  • Serve with honey mustard sauce, ranch dressing or barbecue sauce.
    HONEY MUSTARD SAUCE
  • Combine all ingredients together in a medium sized bowl.
  • Stir well and chill until ready to serve.

  • Oatmeal Coconut Crispy Cookies Recipe

    Submitted by RecipeTips.com
    The coconut in this recipe provides a deliciously sweet flavor to this crispy oatmeal cookie.
    Oatmeal Coconut Crispy Cookies Recipe
    PREP: 1 hour
    COOK: 1 hour
    READY IN: 2 hours
    Container: Cookie Sheet
    Serving Size: 1
    Servings:
    Change Servings
    Ingredients
    • 1 cup shortening
    • 1 cup brown sugar
    • 1 cup sugar
    • 2 eggs
    • 1 teaspoon vanilla
    • 1 1/2 cups flour
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 3 cups quick cooking oatmeal
    • 2 1/2 cups coconut
    Directions
    • Cream the shortening, brown sugar, sugar, eggs, and vanilla together in a large mixing bowl.
    • Add the flour, soda, and salt. Beat until well mixed.
    • Add the oatmeal and coconut and stir until evenly distributed.
    • Drop by rounded teaspoons on to an ungreased cookie sheet.
    • Place in an oven preheated to 350° F and bake for 10 minutes.
    • Remove from the oven and place on a cool rack. Allow the cookies to cool completely before storing.

    Seafood Gumbo Recipe

    Submitted by RecipeTips.com
    Delicious seafood like stew popular in the South.
    Seafood Gumbo Recipe
    PREP: 15 minutes
    COOK: 1 hour
    READY IN: 1.25 hours
    Servings:
    Change Servings
    Ingredients
    • 1/4 cup butter flavored crisco
    • 2 tablespoons flour
    • 1 pound fresh or frozen okra
    • 1 large can of whole tomatoes
    • 1 large can from the tomatoes full of water
    • 1 cup celery - chopped
    • 1 cup onion - chopped
    • 1/4 cup red pepper - chopped
    • salt and pepper to taste
    • 1 teaspoon gumbo filé or Old Bay Seasoning
    • 2 cans crab meat or 1 package (14 oz.) imitation crab sticks
    • 1 pound shrimp - peeled, cooked or uncooked
    Directions
    • Add flour to melted crisco.
    • Stir and cook over medium heat until it starts to brown.
    • Add onions, celery and pepper.
    • Stir while it cooks for 5 minutes.
    • Add tomatoes, water, okra, salt and pepper.
    • Cook over medium low heat for at least 1 hour or until the vegetables are tender.
    • Add the shrimp and crab plus the filé.
    • May add a few dashes of tabasco for a little spice.
    • Serve over rice.

    Hush Puppies Recipe

    Submitted by RecipeTips.com
    This deep-fried cornbread specialty, a favorite in the South, can be served as a flavorful mealtime alternative to bread, or serve them as an irresistible bite-size party hors d' oeuvre.
    Hush Puppies Recipe
    PREP: 10 minutes
    COOK: 5 minutes
    READY IN: 15 minutes
    Container: deep fat fryer or deep skillet
    Servings:
    Change Servings
    Ingredients
    • 1 3/4 cups yellow cornmeal
    • 3/4 cup flour
    • 2 teaspoons baking powder
    • 1 1/2 teaspoons salt
    • 1/2 teaspoon onion powder
    • 3/4 cup buttermilk
    • 1 egg
    • 1 onion - chopped fine
    • 3 green onions - minced fine
    • 1 teaspoon seasoning salt
    • 5 cups peanut oil - for a deep fat fryer, may need less for a skillet
    Directions
    • Heat oil in deep fat fryer or large deep skillet.
    • Mix all ingredients together in a large mixing bowl.
    • Drop round balls of batter into the oil.
    • Fry until light golden brown.
    • Remove from oil and allow to drain on paper towels.
    • Serve warm or at room temperature.

    King Cake Recipe

    Submitted by RecipeTips.com
    No Mardi Gras celebration would be complete without the festive King Cake, a sweet cinnamon flavored dessert.
    King Cake Recipe
    PREP: 3 hours
    COOK: 15 minutes
    READY IN: 3 hours
    Ingredients
    • 1/4 cup butter
    • 16 ounces sour cream
    • 1/3 cup granulated sugar
    • 1 teaspoon salt
    • 2 packets active dry yeast
    • 1 tablespoon granulated sugar
    • 1/2 cup warm water
    • 2 large eggs
    • 6 cups flour
    • 1/2 cup grandulated sugar
    • 2 teaspoons ground cinnamon
    • 1/4 cup butter, softened
    Directions
    • Heat butter, sour cream, sugar, and salt in saucepan over low heat until butter melts. Stir often.
    • Dissolve both packets of yeast in 1/2 cup warm water with a tablespoon of sugar mixed in. Let stand 5 minutes, or until the yeast starts to bubble. Add the butter mixture, eggs, and 2 cups of flour and beat with a mixer for two minutes, or until mixture becomes smooth. Gradually add enough of the remaining flour to form a soft dough.
    • Place dough on a lightly floured surface and knead until smooth--approximately 10 minutes. Place dough in a greased bowl and turn the dough so that all sides are greased. Cover and let rise in a warm place for approximately one hour, or until doubled in size.
    • Mix 1/2 cup of sugar and cinnamon and set aside for later.
    • After the dough has risen, punch it down and divide it in half. Place one portion on a slightly floured surface and roll it with a rolling pin into a rectangle approximately 10"x 22".
    • Spread half the butter over the surface of the dough with a spatula and then sprinkle half of the cinnamon and sugar mixture over it, as well.
    • If you are adding a coin, bean, or figurine as a token in the King Cake, place it on the rolled out dough just before rolling it up so the token is contained in the rolled up dough.
    • Start on the long side of the dough and roll it like a jelly roll. Place the roll, seam side down, on a greased baking sheet and bring the ends together to form an oval ring. Pinch ends together to seal. Repeat steps with remaining dough.
    • Cover and let rise for 20 minutes or until they double in size again.
    • Bake at 375º F. for 15-20 minutes or until golden brown.
    • When cake is cool, decorate with powdered sugar frosting and sprinkle with bands of colored sugars in purple, yellow and green.

    Tuna Noodle Casserole with Peas Recipe

    Submitted by RecipeTips.com
    Tuna noodle casseroles are a traditional family food that can be enhanced with the addition of peas - a great meal for anytime.
    Tuna Noodle Casserole with Peas Recipe
    PREP: 30 minutes
    COOK: 30 minutes
    READY IN: 1 hour
    Container: 9
    Serving Size: 2 cups
    Servings:
    Change Servings
    Ingredients
    • 1 can tuna (12 oz.), drained
    • 16 ounces egg noodles, cooked and drained
    • 10 3/4 ounces cream of mushroom soup
    • 10 3/4 ounces cream of celery soup
    • 1 can dried french fried onion rings
    • peas
    • 2 cups crushed corn flakes
    • 2 tablespoons butter, melted
    Directions
    • Coat casserole dish with butter or non-stick cooking spray.
    • Preheat oven to 350°F.
    • Combine prepared noodles, tuna, soups, onion rings, and peas in casserole dish.
    • In a separate bowl, mix melted butter with crushed corn flakes.
    • Sprinkle corn flakes over noodle mixture.
    • Bake uncovered for 30 to 35 minutes or until heated through.

    Pecan Pie Bars Recipe

    Submitted by RecipeTips.com
    Do you love pecan pie but don't like making pies? Then try this delicious bar recipe to satisfy your desire for pecan pie.
    Pecan Pie Bars Recipe
    PREP: 1 hour
    COOK: 45 minutes
    READY IN: 1.75 hours
    Container: 10 x 15 bar pan
    Serving Size: 1
    Servings:
    Change Servings
    Ingredients
    • CRUST:
    • 3 cups flour
    • 1/2 cup sugar
    • 1 cup butter - softened but not melted
    • 1/2 teaspoon salt
    • TOPPING:
    • 4 eggs - slightly beaten
    • 1 cup light corn syrup
    • 1/2 cup dark corn syrup
    • 1 1/2 cups sugar
    • 3 tablespoons butter - melted
    • 1 1/2 teaspoons vanilla
    • 2 1/2 cups chopped pecans
    Directions
    CRUST:
    • Place all the ingredients in a mixing bowl and using a pastry cutter or a fork, mix the dry ingredients into the butter. Mixture will be crumbly.
    • Pour the crust into a 10 x 15 bar pan and pat down firmly to the bottom. Make sure the crust is tight up against the sides of the pan so when the topping is added, it will not seep in around the edges.
    • Bake at 350° F. for 18 to 20 minutes.
    • While the crust is baking mix the topping as instructed below.
    TOPPING:
    • Mix all of the ingredients except the pecans together until evenly blended.
    • Stir in the pecans.
    • Pour the topping on top of the warm crust. Do not allow the crust to cool.
    • Place back in the oven and bake for an additional 25 minutes or until the topping is set.
    • Remove the bars from the oven and allow them to cool.
    • Cut the bars and place in an airtight container and store in the refrigerator.

    Muffuletta Recipe

    Submitted by RecipeTips.com
    Oversized sandwich filled with meats and cheeses that is sure to be a hit with a crowd.
    Muffuletta Recipe
    PREP: 10 minutes
    READY IN: 10 minutes
    Serving Description: 1/4 of the sandwich
    Servings:
    Change Servings
    Ingredients
    • 1 round loaf of ciabatta, sour dough or french bread
    • 8 slices muenster cheese
    • 4 slices ham - thinly sliced
    • 1/2 pound salami - thinly sliced
    • 1/4 cup roasted red peppers - drained, sliced
    • 1/4 cup black olives - sliced
    • 1/4 cup herb marinated feta cheese
    • Italian dressing
    • 1/4 cup Italian garden mix - chopped
    Directions
    • Cut the top 1/3 of the bread off.
    • Hollow out the bottom part of the loaf, leaving approximately 1/4 inch intact on the bottom.
    • Spread dressing over the bottom inside of the loaf.
    • Layer 4 slices of cheese, then 4 slices of ham, covering the entire inside surface.
    • On top of ham add 4 more sliced of cheese, then layer salami.
    • On top of salami, layer sweet red peppers and Italian garden mix, then olives and feta cheese.
    • Spread dressing on top of the inside of the bread top.
    • Lay top back on the loaf.
    • Wrap tightly with plastic wrap and chill for 1 hour.

    Slow Cooker Vegetable Beef Soup Recipe

    Submitted by RecipeTips.com
    This great tasting soup is loaded with vegetables and beef that are slow cooked in a rich, savory broth.
    Slow Cooker Vegetable Beef Soup Recipe
    PREP: 20 minutes
    COOK: 4 hours
    READY IN: 4 hours
    Container: 4 quart slow cooker and heavy skillet
    Servings:
    Change Servings
    Ingredients
    • 1 1/2 pounds beef
    • 1 tablespoon vegetable oil, more if needed
    • Salt and pepper to taste
    • 1 large sweet onion, chopped
    • 1 clove garlic, chopped
    • 1/2 pound carrots, pre sliced
    • 3 stalks stalk celery, chopped
    • 1/2 cup chicken or beef stock
    • 15 ounces diced tomatoes, not drained
    • 14 ounces beef broth
    • 14 ounces chicken broth
    • 14 ounces water
    • 1/2 cup medium barley
    • 1 teaspoon beef bouillon granules
    Directions
  • Over medium high heat, add oil to skillet and brown meat. Add salt and pepper to taste.
  • Remove meat and place in slow cooker.
  • Add approximately 1/2 cup of stock to beef drippings in skillet. Cook approximately 30 seconds and pour into slow cooker.
  • Add prepared vegetables to slow cooker.
  • Add barley, broth, water, and seasonings.
  • Cover and cook on high approximately 4 hours or cook on low for approximately 7 hours.

  • Fresh Key Lime Pie Recipe

    Submitted by RecipeTips.com
    Fresh key limes add a special zest to this tasty no-bake pie.
    Fresh Key Lime Pie Recipe
    PREP: 30 minutes
    COOK: 0 minutes
    Container: 8-inch pie plate or tin, medium mixing bowl
    Servings:
    Change Servings
    Ingredients
    • 8 ounces cream cheese - softened (you may also use the reduced fat variety)
    • 1 can sweetened condensed milk
    • 1/3 cup key lime juice (obtained from 8-10 freshly squeezed key limes)
    • 1 prepared graham cracker crust (8 inch)
    Directions
    • Cut and squeeze 8-10 key limes to obtain 1/3 to 1/2 cup of juice.
    • In a medium bowl, mix together the juice, softened cream cheese, and sweetened condensed milk until blended and smooth.
    • Pour the mixture into the prepared crust. Cover the pie and refrigerate until set, about 2 to 4 hours.
    • When serving, garnish the pie with a small, thin slice of fresh key lime or a dollop of whipped cream on each piece.

    Jerk Shrimp with Lime Recipe

    Submitted by RecipeTips.com
    Shrimp is given the Jamaican treatment when marinated in this exotic blend of seasonings, grilled on skewers, and then topped off with a squeeze of fresh lime.
    Jerk Shrimp with Lime Recipe
    PREP: 15 minutes
    COOK: 5 minutes
    READY IN: 1 hour
    Container: Skewers, Food Processor, Plastic Bag (large)
    Serving Description: 4-5 shrimp
    Ingredients
    • Marinade:
    • 1/2 cup yellow onion
    • 1 jalapeno
    • 3 tablespoons white wine vinegar
    • 2 tablespoons soy sauce
    • 2 tablespoons canola oil
    • 1/2 teaspoon Tabasco sauce
    • 1/2 teaspoon ground allspice
    • 1/4 teaspoon granulated garlic
    • 1/4 teaspoon cinnamon
    • 1/4 teaspoon kosher salt
    • 1/4 teaspoon fresh ground black pepper
    • 1/8 teaspoon nutmeg
    • Skewers:
    • 40 large shrimp (about 2 lbs), peeled and deveined
    • 1 lime, cut into wedges
    Directions
    Marinade:
    • In food processor, combine marinade ingredients. Process until smooth.

    Skewers:

    • Put shrimp in large plastic bag and pour in marinade. Press out air and seal bag tightly. Turn bag to distribute marinade and refrigerate 30-45 minutes.
    • Remove shrimp from the bag and discard the marinade. Thread shrimp on skewers (through head and tail to prevent them from spinning). Grill over direct high heat until shrimp are firm to the touch and just opaque (2-4 minutes), turn once.
    • Place on serving platter, squeeze a little lime juice over shrimp, and serve warm.

    Jalapeno Corn Bread Recipe

    Submitted by RecipeTips.com
    Easy to make corn bread with jalapenos added for a nice flavor and hint of spice. If you like spicier foods you can add more jalapenos turn up the heat.
    Jalapeno Corn Bread Recipe
    PREP: 10 minutes
    COOK: 35 minutes
    READY IN: 45 minutes
    Container: 8 inch square or round baking dish
    Serving Description: 2 inch square
    Servings:
    Change Servings
    Ingredients
    • 1 cup yellow corn meal
    • 1 cup flour
    • 1/4 cup sugar
    • 1 tablespoon baking powder
    • 1 pinch kosher salt
    • 3 large eggs
    • 1 cup heavy cream
    • 1/4 cup (1/2 stick) butter or margarine - melted
    • 1 cup corn kernels - fesh, canned or frozen
    • 2/3 cup cheddar cheese - grated - can substitute monterey jack or sharp cheddar
    • 1 medium jalapeno pepper - seeded, chopped fine, or jarred jalapeño (3 teaspoons) chopped fine
    Directions
    • Preheat oven to 375°.
    • Butter or grease a baking dish.
    • In a large mixing bowl, combine cornmeal, flour, sugar, baking powder and salt.
    • Mix with a fork.
    • Stir in the eggs, cream and melted butter.
    • Fold in corn, cheese and jalapeno pepper until well distributed.
    • Spoon batter into the prepared baking dish.
    • Bake until a cake tester or toothpick inserted in the center of the corn bread comes out clean, 35-40 minutes.

    Note: You can use as much or as little jalapeno as desired in this recipe.

    Grilled Vegetables Recipe

    Submitted by RecipeTips.com
    A tasty cilantro sauce enhances the wonderful grilled flavor of the fresh vegetables in this easy recipe.
    Grilled Vegetables Recipe
    PREP: 15 minutes
    COOK: 10 minutes
    READY IN: 25 minutes
    Serving Description: 1 skewer
    Ingredients
    • Cilantro Sauce
    • 1 cup packed cilantro leaves, approximately 1 bunch
    • 1/2 cup packed parsley leaves
    • 1/3 cup chopped scallions
    • 1 clove garlic
    • 2 teaspoons lime juice
    • 1/2 cup plain yogurt
    • 1/2 cup sour cream
    • salt and pepper to taste
    • Grilled Vegetables
    • 4 tablespoons olive oil
    • 1 clove garlic, finely minced
    • 1 tablespoon fresh grated ginger root
    • 1 package cherry tomatoes
    • 2 small zucchini--cut into 1/2
    • 1 red onion, quartered and separated into 3 layer pieces
    • 2 ears of fresh sweet corn, cut into 1/2
    • 1 1/2 baby pattypan squash, seeded and cubed
    • salt and pepper to taste
    Directions
    • Soak 12 wooden skewers in water for one hour.
      For Cilantro Sauce:
    • In food processor, combine cilantro, parsley, scallions, garlic, and lime juice. Puree until finely chopped. Add yogurt and sour cream and puree until smooth. Season to taste with salt and pepper.
    • For Skewered Vegetables:
    • Preheat grill or grill pan.
    • In a small bowl, stir together olive oil, garlic, and ginger root.
    • Arrange vegetables on 12 skewers and baste with the oil mixture. Season with salt and pepper.
    • Grill vegetables, basting occasionally, until browned and tender. (Approximately 10-12 minutes.)
    • Serve with cilantro sauce.

    Spaghetti with Sun Dried Tomato Feta Sauce Recipe

    Submitted by RecipeTips.com
    Rich and creamy sauce with a wonderful flavor.
    Spaghetti with Sun Dried Tomato Feta Sauce Recipe
    PREP: 15 minutes
    COOK: 10 minutes
    READY IN: 25 minutes
    Container: skillet, food processor or blender, pasta pot, large serving bowl
    Serving Description: 1 cup
    Servings:
    Change Servings
    Ingredients
    • 2 tablespoons olive oil
    • 1 small onion - chopped
    • 2 cloves garlic - peeled and chopped
    • 8 ounces canned sundried tomatoes packed in oil - drained and rough chopped
    • 1 cup chicken stock
    • 1 cup feta cheese - crumbled or cubed plus extra for garnish
    • 1 pound spaghetti or fettuccine - wheat, spinach or regular
    • salt and pepper to taste
    • 1 bunch fresh basil - chopped
    • fresh parsley - chopped for garnish
    Directions
    • Heat oil in large skillet over medium high heat.
    • Sauté onion and garlic until soft - approximately 10 minutes.
    • Add sundried tomatoes.
    • Remove from heat and cool slightly.
    • Place mixture in a food processor or blender (when cool).
    • Add in 1 cup feta cheese, crumbled or cubed and 1/2 cup chicken stock.
    • Process until combined and smooth, approximately 45 seconds.
    • May need to scrape down sides.
    • Cook pasta according to package directions. Drain.
    • Toss pasta in large serving bowl with sauce and basil.
    • Add the rest of the chicken stock, 1 tablespoon at a time as needed to keep pasta and sauce moist.
    • Sauce should cling nicely to pasta.
    • Season with salt and pepper to taste.
    • Sprinkle with parsley and feta cheese.

    Basic French Bread Recipe

    Submitted by RecipeTips.com
    Bread-making may seem difficult, but the process is really quite simple and the actual working time is minimal, especially when using a food processor. Although the aroma of baking bread is a reward in itself, the satisfaction of serving up the finished product is the real payoff.
    Basic French Bread Recipe
    PREP: 3 hours
    COOK: 30 minutes
    Container: French bread pan (baguette pan) or baking sheet
    Serving Size: 2 slices
    Servings:
    Change Servings
    Ingredients
    • 3 cups flour, plus a little extra in case you need it
    • 1 package dry yeast
    • 1/2 teaspoon sugar or honey
    • 1 1/2 teaspoons salt
    • 1 1/4 cups water
    Directions
    • Dissolve sugar in warm water; sprinkle dry yeast over water and leave until the yeast gets frothy - 5 to 10 minutes.
    • Meanwhile, put flour and salt in food processer and pulse briefly to mix.  Pour in the frothy yeast water and process 30- 40 seconds. The dough should form a rough ball.
    • Put the dough into a fairly large bowl (to allow for its volume when raised) and let rise, covered, in a warm draft-free place, until it has almost doubled in volume, about an hour. (Tip: to create a warm, draft-free place, microwave a glass of water for 2 minutes then put the dough in the microwave to rise along side the heated water.)
    • Sprinkle a little flour on a work surface. Scrape out the dough onto the floured surface and divide in half.  Press and knead each piece for a minute to get out any air bubbles, then roll into cigar-shaped loaves to fit the baking pan(s). Put loaves into lightly oiled pan(s). Make several diagonal slashes in the top and cover with a damp cloth. Let rise until almost doubled, about an hour.
    • When the dough seems almost risen, preheat oven to 425. Bake for 25 -35 minutes. The bread is done when the bottom of the of the loaf  sounds hollow when tapped.  Remove from pan to cool.

    Spinach Asparagus Tomato and Orange Salad Recipe

    Submitted by RecipeTips.com
    Mandarin oranges added to spinach greens, asparagus and tomatoes dressed with a balsamic seasoning makes this salad refreshing to serve and to eat.
    Spinach Asparagus Tomato and Orange Salad Recipe
    PREP: 25 minutes
    COOK: 5 minutes
    READY IN: 30 minutes
    Container: salad bowl
    Serving Size: 2 cups
    Servings:
    Change Servings
    Ingredients
    • SALAD
    • 16 ounces fresh asparagus, cleaned
    • 8 ounces baby spinach leaves
    • 16 ounces refrigerated mandarin orange sections
    • 1 pint grape tomatoes, sliced in half
    • 1/3 cup bacon pieces, crumbled and divided
    • DRESSING
    • 1/3 cup olive oil, extra virgin
    • 1 tablespoon balsamic vinegar
    • 1 clove garlic, minced
    • 1 pinch salt
    • 1 pinch seasoned pepper
    • 1 pinch sugar - optional
    Directions
    • Prepare asparagus by steam cooking in a steamer filled with 2 cups of water mixed with 1 teaspoon of salt. Heat water on high temperature setting until boiling. Add asparagus to steamer, cover steamer and cook for 3 to 4 minutes or slightly longer if thicker pieces of asparagus are being cooked.
    • When finished cooking, drain water and cool by running cold water over the hot asparagus. Set aside until cool. When ready to add asparagus to salad, cut into 2 inch lengths. If the end of any stalk of asparagus is tough and fiberous, slice off and discard.
    • Using a salad bowl, combine the cooked asparagus with the mandarin oranges slices, tomatoes, avocados, garlic, and spinach. Refrigerate until serving. When ready to serve, add dressing and toss all ingredients to mix well.
    • If salad is served on individual plates, garnish each salad with bits of bacon as a topping over dressing, spinach greens and other mixed ingredients. If salad is to be served from salad bowl, garnish salad in bowl with pieces of bacon.

    Turtle Bars Recipe

    Submitted by RecipeTips.com
    Easy to prepare turtle bars are scrumptious, chewy all-time favorite dessert treats. The pecans in these turtle bars give it a nutty flavor that goes great with the chocolate. Try our Pecan Pie Bars for another recipe that has that great nutty flavor.
    Turtle Bars Recipe
    PREP: 30 minutes
    COOK: 20 minutes
    READY IN: 50 minutes
    Container: 9
    Serving Description: 1 bar
    Servings:
    Change Servings
    Ingredients
    • CRUST:
    • 1/2 cup butter
    • 2 cups flour
    • 1 cup brown sugar
    • 1 cup pecan pieces
    • CARAMEL LAYER:
    • 2/3 cup butter
    • 1/2 cup brown sugar
    • TOPPING:
    • 1 cup milk chocolate chips
    Directions
    CRUST:
    • Using a pastry blender or fork, combine the butter, flour, and brown sugar until the mixture forms fine crumbs.
    • Press the mixture into an ungreased 9" x 13" pan.
    • Sprinkle the crust with the pecan pieces. Set aside.
    CARAMEL LAYER:
    • Combine the butter and brown sugar in a saucepan and bring to a boil over medium heat. Stir constantly. Allow the mixture to boil for 1 minute.
    • Drizzle the mixture evenly over the crust.
    • Bake the crust for 20 minutes at 350°F.
    TOPPING:
    • Immediately after removing the crust from the oven, sprinkle it with chocolate chips. Allow the chocolate chips to stand for 5 minutes so that they will melt; then spread evenly over the surface of the bars.
    • Let the bars cool; then cut them into the desired serving size.

    Grocery List

    Ingredient Recipe
    3 pounds chicken, cut into serving pieces, or use equal weight of legs and thighs Jamaican Jerk Chicken
    1 onion Jamaican Jerk Chicken
    2 cloves garlic Jamaican Jerk Chicken
    1 jalapeno chile, seeded, or 1 teaspoon dried chile flakes Jamaican Jerk Chicken
    2 teaspoons allspice Jamaican Jerk Chicken
    2 teaspoons black pepper Jamaican Jerk Chicken
    1 teaspoon nutmeg Jamaican Jerk Chicken
    1/2 teaspoon cinnamon Jamaican Jerk Chicken
    1 tablespoon fresh thyme or 1 teaspoon dried Jamaican Jerk Chicken
    2 teaspoons salt Jamaican Jerk Chicken
    3 tablespoons vegetable oil Jamaican Jerk Chicken
    3 tablespoons lime juice Jamaican Jerk Chicken
    3 tablespoons soy sauce Jamaican Jerk Chicken
    4 sweet potatoes Baked Sweet Potatoes with Honey Jalapeno Sour Cream
    1/2 cup sour cream - plain yogurt or creme fraiche Baked Sweet Potatoes with Honey Jalapeno Sour Cream
    1 tablespoon honey honey Baked Sweet Potatoes with Honey Jalapeno Sour Cream
    3 teaspoons jalapeño - jarred or fresh, minced and seeded Baked Sweet Potatoes with Honey Jalapeno Sour Cream
    1 teaspoon lime juice Baked Sweet Potatoes with Honey Jalapeno Sour Cream
    2 pounds green beans - fresh Fantastic Green Beans
    1 white onion - small and diced Fantastic Green Beans
    3 slices bacon - fried crisp and crumbled Fantastic Green Beans
    1/2 teaspoon red pepper flakes Fantastic Green Beans
    1 1/2 cups chicken broth Fantastic Green Beans
    1 teaspoon kosher salt Fantastic Green Beans
    1 teaspoon black pepper Fantastic Green Beans
    2 1/2 cups all purpose flour Toffee Pecan Pumpkin Pie
    1 tablespoon sugar Toffee Pecan Pumpkin Pie
    1/2 teaspoon salt Toffee Pecan Pumpkin Pie
    1 cup (2 sticks) chilled, unsalted butter, cut into cubes Toffee Pecan Pumpkin Pie
    8 tablespoons ice water Toffee Pecan Pumpkin Pie
    2 tablespoons unsalted butter Toffee Pecan Pumpkin Pie
    1 cup pecans Toffee Pecan Pumpkin Pie
    2 tablespoons molasses Toffee Pecan Pumpkin Pie
    2 tablespoons water Toffee Pecan Pumpkin Pie
    1 toffee candy bar Toffee Pecan Pumpkin Pie
    1 can (15 oz.) pure pumpkin Toffee Pecan Pumpkin Pie
    3/4 cup brown sugar, packed Toffee Pecan Pumpkin Pie
    3/4 teaspoon cinnamon Toffee Pecan Pumpkin Pie
    3/4 teaspoon ground ginger Toffee Pecan Pumpkin Pie
    1/2 teaspoon ground nutmeg or 1/4 teaspoon of fresh grated nutmeg Toffee Pecan Pumpkin Pie
    1/4 teaspoon salt Toffee Pecan Pumpkin Pie
    1 pinch ground cloves Toffee Pecan Pumpkin Pie
    3 large eggs Toffee Pecan Pumpkin Pie
    1 cup milk plus 1/4 cup sour cream or 1 1/4 cup heavy whipping cream Toffee Pecan Pumpkin Pie
    8 ounces macaroni Homemade Macaroni and Cheese
    2 tablespoons butter Homemade Macaroni and Cheese
    2 tablespoons flour Homemade Macaroni and Cheese
    1/2 teaspoon salt Homemade Macaroni and Cheese
    1/2 teaspoon pepper Homemade Macaroni and Cheese
    2 1/2 cups milk Homemade Macaroni and Cheese
    1 teaspoon ground mustard Homemade Macaroni and Cheese
    1 1/2 cups Cheddar cheese, shredded Homemade Macaroni and Cheese
    8 ounces processed cheese Homemade Macaroni and Cheese
    2 tablespoons butter, melted Homemade Macaroni and Cheese
    1/2 cup bread crumbs Homemade Macaroni and Cheese
    1/4 cup parmesan cheese Homemade Macaroni and Cheese
    1 bag of peppercorn ranch potato chips, crushed Chicken Nuggets with Honey Mustard Dipping Sauce
    1 egg Chicken Nuggets with Honey Mustard Dipping Sauce
    2 tablespoons milk Chicken Nuggets with Honey Mustard Dipping Sauce
    6 boneless, skinless chicken breast fillets, cut into 1 1/2 inch cubes Chicken Nuggets with Honey Mustard Dipping Sauce
    1/3 cup melted butter or margarine Chicken Nuggets with Honey Mustard Dipping Sauce
    3/4 cup mayonnaise Chicken Nuggets with Honey Mustard Dipping Sauce
    3 tablespoons honey Chicken Nuggets with Honey Mustard Dipping Sauce
    2 tablespoons yellow mustard Chicken Nuggets with Honey Mustard Dipping Sauce
    1 tablespoon lemon juice Chicken Nuggets with Honey Mustard Dipping Sauce
    2 dashes tobasco if desired Chicken Nuggets with Honey Mustard Dipping Sauce
    1 cup shortening Oatmeal Coconut Crispy Cookies
    1 cup brown sugar Oatmeal Coconut Crispy Cookies
    1 cup sugar Oatmeal Coconut Crispy Cookies
    2 eggs Oatmeal Coconut Crispy Cookies
    1 teaspoon vanilla Oatmeal Coconut Crispy Cookies
    1 1/2 cups flour Oatmeal Coconut Crispy Cookies
    1 teaspoon baking soda Oatmeal Coconut Crispy Cookies
    1 teaspoon salt Oatmeal Coconut Crispy Cookies
    3 cups quick cooking oatmeal Oatmeal Coconut Crispy Cookies
    2 1/2 cups coconut Oatmeal Coconut Crispy Cookies
    1/4 cup butter flavored crisco Seafood Gumbo
    2 tablespoons flour Seafood Gumbo
    1 pound fresh or frozen okra Seafood Gumbo
    1 large can of whole tomatoes Seafood Gumbo
    1 large can from the tomatoes full of water Seafood Gumbo
    1 cup celery - chopped Seafood Gumbo
    1 cup onion - chopped Seafood Gumbo
    1/4 cup red pepper - chopped Seafood Gumbo
    1 teaspoon gumbo filé or Old Bay Seasoning Seafood Gumbo
    2 cans crab meat or 1 package (14 oz.) imitation crab sticks Seafood Gumbo
    1 pound shrimp - peeled, cooked or uncooked Seafood Gumbo
    1 3/4 cups yellow cornmeal Hush Puppies
    3/4 cup flour Hush Puppies
    2 teaspoons baking powder Hush Puppies
    1 1/2 teaspoons salt Hush Puppies
    1/2 teaspoon onion powder Hush Puppies
    3/4 cup buttermilk Hush Puppies
    1 egg Hush Puppies
    1 onion - chopped fine Hush Puppies
    3 green onions - minced fine Hush Puppies
    1 teaspoon seasoning salt Hush Puppies
    5 cups peanut oil - for a deep fat fryer, may need less for a skillet Hush Puppies
    1/4 cup butter King Cake
    16 ounces sour cream King Cake
    1/3 cup granulated sugar King Cake
    1 teaspoon salt King Cake
    2 packets active dry yeast King Cake
    1 tablespoon granulated sugar King Cake
    1/2 cup warm water King Cake
    2 large eggs King Cake
    6 cups flour King Cake
    1/2 cup grandulated sugar King Cake
    2 teaspoons ground cinnamon King Cake
    1/4 cup butter, softened King Cake
    1 can tuna (12 oz.), drained Tuna Noodle Casserole with Peas
    16 ounces egg noodles, cooked and drained Tuna Noodle Casserole with Peas
    10 3/4 ounces cream of mushroom soup Tuna Noodle Casserole with Peas
    10 3/4 ounces cream of celery soup Tuna Noodle Casserole with Peas
    1 can dried french fried onion rings Tuna Noodle Casserole with Peas
    2 cups crushed corn flakes Tuna Noodle Casserole with Peas
    2 tablespoons butter, melted Tuna Noodle Casserole with Peas
    3 cups flour Pecan Pie Bars
    1/2 cup sugar Pecan Pie Bars
    1 cup butter - softened but not melted Pecan Pie Bars
    1/2 teaspoon salt Pecan Pie Bars
    4 eggs - slightly beaten Pecan Pie Bars
    1 cup light corn syrup Pecan Pie Bars
    1/2 cup dark corn syrup Pecan Pie Bars
    1 1/2 cups sugar Pecan Pie Bars
    3 tablespoons butter - melted Pecan Pie Bars
    1 1/2 teaspoons vanilla Pecan Pie Bars
    2 1/2 cups chopped pecans Pecan Pie Bars
    1 round loaf of ciabatta, sour dough or french bread Muffuletta
    8 slices muenster cheese Muffuletta
    4 slices ham - thinly sliced Muffuletta
    1/2 pound salami - thinly sliced Muffuletta
    1/4 cup roasted red peppers - drained, sliced Muffuletta
    1/4 cup black olives - sliced Muffuletta
    1/4 cup herb marinated feta cheese Muffuletta
    1/4 cup Italian garden mix - chopped Muffuletta
    1 1/2 pounds beef Slow Cooker Vegetable Beef Soup
    1 tablespoon vegetable oil, more if needed Slow Cooker Vegetable Beef Soup
    1 large sweet onion, chopped Slow Cooker Vegetable Beef Soup
    1 clove garlic, chopped Slow Cooker Vegetable Beef Soup
    1/2 pound carrots, pre sliced Slow Cooker Vegetable Beef Soup
    3 stalks stalk celery, chopped Slow Cooker Vegetable Beef Soup
    1/2 cup chicken or beef stock Slow Cooker Vegetable Beef Soup
    15 ounces diced tomatoes, not drained Slow Cooker Vegetable Beef Soup
    14 ounces beef broth Slow Cooker Vegetable Beef Soup
    14 ounces chicken broth Slow Cooker Vegetable Beef Soup
    14 ounces water Slow Cooker Vegetable Beef Soup
    1/2 cup medium barley Slow Cooker Vegetable Beef Soup
    1 teaspoon beef bouillon granules Slow Cooker Vegetable Beef Soup
    8 ounces cream cheese - softened (you may also use the reduced fat variety) Fresh Key Lime Pie
    1 can sweetened condensed milk Fresh Key Lime Pie
    1/3 cup key lime juice (obtained from 8-10 freshly squeezed key limes) Fresh Key Lime Pie
    1 prepared graham cracker crust (8 inch) Fresh Key Lime Pie
    1/2 cup yellow onion Jerk Shrimp with Lime
    1 jalapeno Jerk Shrimp with Lime
    3 tablespoons white wine vinegar Jerk Shrimp with Lime
    2 tablespoons soy sauce Jerk Shrimp with Lime
    2 tablespoons canola oil Jerk Shrimp with Lime
    1/2 teaspoon Tabasco sauce Jerk Shrimp with Lime
    1/2 teaspoon ground allspice Jerk Shrimp with Lime
    1/4 teaspoon granulated garlic Jerk Shrimp with Lime
    1/4 teaspoon cinnamon Jerk Shrimp with Lime
    1/4 teaspoon kosher salt Jerk Shrimp with Lime
    1/4 teaspoon fresh ground black pepper Jerk Shrimp with Lime
    1/8 teaspoon nutmeg Jerk Shrimp with Lime
    40 large shrimp (about 2 lbs), peeled and deveined Jerk Shrimp with Lime
    1 lime, cut into wedges Jerk Shrimp with Lime
    1 cup yellow corn meal Jalapeno Corn Bread
    1 cup flour Jalapeno Corn Bread
    1/4 cup sugar Jalapeno Corn Bread
    1 tablespoon baking powder Jalapeno Corn Bread
    1 pinch kosher salt Jalapeno Corn Bread
    3 large eggs Jalapeno Corn Bread
    1 cup heavy cream Jalapeno Corn Bread
    1/4 cup (1/2 stick) butter or margarine - melted Jalapeno Corn Bread
    1 cup corn kernels - fesh, canned or frozen Jalapeno Corn Bread
    2/3 cup cheddar cheese - grated - can substitute monterey jack or sharp cheddar Jalapeno Corn Bread
    1 medium jalapeno pepper - seeded, chopped fine, or jarred jalapeño (3 teaspoons) chopped fine Jalapeno Corn Bread
    1 cup packed cilantro leaves, approximately 1 bunch Grilled Vegetables
    1/2 cup packed parsley leaves Grilled Vegetables
    1/3 cup chopped scallions Grilled Vegetables
    1 clove garlic Grilled Vegetables
    2 teaspoons lime juice Grilled Vegetables
    1/2 cup plain yogurt Grilled Vegetables
    1/2 cup sour cream Grilled Vegetables
    4 tablespoons olive oil Grilled Vegetables
    1 clove garlic, finely minced Grilled Vegetables
    1 tablespoon fresh grated ginger root Grilled Vegetables
    1 package cherry tomatoes Grilled Vegetables
    2 small zucchini--cut into 1/2 Grilled Vegetables
    1 red onion, quartered and separated into 3 layer pieces Grilled Vegetables
    2 ears of fresh sweet corn, cut into 1/2 Grilled Vegetables
    1 1/2 baby pattypan squash, seeded and cubed Grilled Vegetables
    2 tablespoons olive oil Spaghetti with Sun Dried Tomato Feta Sauce
    1 small onion - chopped Spaghetti with Sun Dried Tomato Feta Sauce
    2 cloves garlic - peeled and chopped Spaghetti with Sun Dried Tomato Feta Sauce
    8 ounces canned sundried tomatoes packed in oil - drained and rough chopped Spaghetti with Sun Dried Tomato Feta Sauce
    1 cup chicken stock Spaghetti with Sun Dried Tomato Feta Sauce
    1 cup feta cheese - crumbled or cubed plus extra for garnish Spaghetti with Sun Dried Tomato Feta Sauce
    1 pound spaghetti or fettuccine - wheat, spinach or regular Spaghetti with Sun Dried Tomato Feta Sauce
    1 bunch fresh basil - chopped Spaghetti with Sun Dried Tomato Feta Sauce
    3 cups flour, plus a little extra in case you need it Basic French Bread
    1 package dry yeast Basic French Bread
    1/2 teaspoon sugar or honey Basic French Bread
    1 1/2 teaspoons salt Basic French Bread
    1 1/4 cups water Basic French Bread
    16 ounces fresh asparagus, cleaned Spinach, Asparagus, Tomato and Orange Salad
    8 ounces baby spinach leaves Spinach, Asparagus, Tomato and Orange Salad
    16 ounces refrigerated mandarin orange sections Spinach, Asparagus, Tomato and Orange Salad
    1 pint grape tomatoes, sliced in half Spinach, Asparagus, Tomato and Orange Salad
    1/3 cup bacon pieces, crumbled and divided Spinach, Asparagus, Tomato and Orange Salad
    1/3 cup olive oil, extra virgin Spinach, Asparagus, Tomato and Orange Salad
    1 tablespoon balsamic vinegar Spinach, Asparagus, Tomato and Orange Salad
    1 clove garlic, minced Spinach, Asparagus, Tomato and Orange Salad
    1 pinch salt Spinach, Asparagus, Tomato and Orange Salad
    1 pinch seasoned pepper Spinach, Asparagus, Tomato and Orange Salad
    1 pinch sugar - optional Spinach, Asparagus, Tomato and Orange Salad
    1/2 cup butter Turtle Bars
    2 cups flour Turtle Bars
    1 cup brown sugar Turtle Bars
    1 cup pecan pieces Turtle Bars
    2/3 cup butter Turtle Bars
    1/2 cup brown sugar Turtle Bars
    1 cup milk chocolate chips Turtle Bars
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