RecipeTips.com

Meal Plan: March 13 - 19, 2011


Ham Loaf with Brown Sugar Glaze Recipe

Submitted by RecipeTips.com
Perfect for leftover ham or use a ham from the deli section at your supermarket. The glaze adds a sweetness to the ham loaf that you are sure to love.
Ham Loaf with Brown Sugar Glaze Recipe
PREP: 15 minutes
COOK: 1.5 hours
Serving Description: 2 slices each
Servings:
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Ingredients
  • HAM LOAF:
  • 1 pound cooked ham
  • 1/2 pound pork sausage
  • 1 large sweet onion
  • 1 apple, cored
  • 1/2 cup oatmeal
  • 1/2 cup skim milk
  • 2 eggs
  • 1 clove garlic
  • 1 teaspoon dry mustard
  • 3 tablespoons brown sugar
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 teaspoon paprika
  • 1/2 teaspoon freshly ground black pepper
  • BROWN SUGAR GLAZE:
  • 1/2 cup brown sugar
  • 3 tablespoons water
  • 1 teaspoon dry mustard
  • 3 tablespoons cider vinegar
Directions
  • Preheat oven 350º F. Prepare 8" square pan with cooking spray.
  • In food processor, grind ham and pork sausage until crumbly. Place in large bowl.
  • Then, in food processor, grind the apple, onion, garlic, and oatmeal. Add to ham mixture.
  • Add remaining ham loaf ingredients and mix together with your hands. Shape into a loaf in prepared pan.
  • Place ham loaf in oven and bake for 1 1/2 hours or until meat thermometer reads 155º F.
  • Brown Sugar Glaze: In a small sauce pan, combine glaze ingredients. Simmer for 3-4 minutes. Baste ham loaf 2 to 3 times while baking. Serve ham loaf warm.

Golden Scalloped Potatoes Recipe

Submitted by RecipeTips.com
The cheesy taste of this dish gets an extra boost of flavor from the Yukon Gold potatoes. This scalloped potato recipe along with many other potato casserole dishes on our site are perfect with ham recipes. Learn All About Potatoes.
Golden Scalloped Potatoes Recipe
PREP: 1 hour
COOK: 2 hours
READY IN: 1.75 hours
Container: 3 quart baking dish
Servings:
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Ingredients
  • 5 large Yukon Gold potatoes
  • 4 tablespoons butter or margarine
  • 1 small onion, minced
  • 4 tablespoons flour
  • 1 teaspoon salt
  • 2 1/2 cups milk
  • 2 cups shredded Colby Jack cheese
  • paprika
Directions
  • Preheat the oven to 375°F.
  • Peel the potatoes and slice into 1/8 inch or less thick slices. Cover with cold water and set aside while preparing the sauce.
  • Heat the butter until hot in a saucepan over medium heat. Add the onions and cook until they are tender and starting to brown, approximately 5 minutes.
  • Stir in the flour and salt; cook for about 1 minute.
  • Gradually stir in the milk. Continue to stir as the mixture cooks. Cook until the mixture just comes to a boil and has thickened.
  • Remove from the heat and add 1/2 cup of the shredded cheese. Stir until it is all melted.
  • Drain the potatoes and pat dry with paper towels.
  • Layer half of the potato slices in the bottom of a 3 quart baking dish.
  • Spread have of the sauce over the potatoes and then sprinkle with half of the remaining shredded cheese.
  • Layer the other half of the potatoes on top of the sauce and cheese.
  • Spread the remaining sauce over the potatoes and sprinkle the remaining cheese on top of the sauce.
  • Sprinkle the top with paprika.
  • Cover the dish with foil and place it in the preheated oven. Bake for 1 1/2 hours covered.
  • Remove the foil and test for doneness. If the potatoes are close to being done when poked with a fork, leave the foil off and bake for another 15 to 20 minutes uncovered.
  • If the potatoes do not feel close to being done, cover them back up and bake for another 15 to 20 minutes before baking uncovered.

Eclair Dessert Recipe

Submitted by RecipeTips.com
When you serve this attractive and tasty dessert at your next special gathering, your guests will be amazed when you tell them how easy it is to prepare. This inventive dessert recipe is a good choice for those special occasions when food preparation time is limited.
Eclair Dessert Recipe
PREP: 15 minutes
COOK: 30 minutes
Container: 9
Serving Size: 1 piece
Servings:
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Ingredients
  • 1 cup water, boiling
  • 1/2 cup butter, melted
  • 1 cup flour
  • 4 eggs
  • 8 ounces cream cheese, softened
  • 2 packages instant vanilla pudding (3.5 oz each)
  • 3 cups milk
  • 8 ounces whipped topping
  • chocolate syrup
Directions
For crust:
  • Stir water, butter and flour together.
  • Add eggs one at a time, stirring well after each addition.
  • Pour into pan and place in a 400° F. preheated oven. Bake for 30 minutes. Crust will be bumpy. Let cool.
For Filling:
  • Cream cream cheese.
  • Add pudding mixes and milk. Stir until well mixed.
  • Pour over cooled crust.
  • Top with whipped topping.
  • Drizzle with chocolate syrup before serving. Note: If desired, you can use "shell" chocolate syrup to help prevent the chocolate syrup from running on the whipped topping.
Note: For a nice variation to this recipe chocolate pudding mix could be used in place of the vanilla pudding mix to make this a chocolate eclair dessert.

Slow Cooker Italian Beef Recipe

Delicious blend of flavors that makes a great sandwich along with au jus to dip into.
Slow Cooker Italian Beef Recipe
Ingredients
  • 5 pounds beef roast, boneless
  • 3 cups beef broth
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon onion salt
  • 1 teaspoon parsley
  • 1 teaspoon garlic powder
  • 1 bay leaf
  • 2 packages dry Italian-style salad dressing mix
Directions
In a small sauce pan, combine broth and seasonings. Bring to a boil. Place roast in slow cooker and pour broth mixture over the top. Cook on low for 10-12 hours or on high for 4-5 hours. When done, remove bay leaf and shred meat with a fork. Cook on low for another 1/2 hour.

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:
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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.

Seven Layer Yummies Recipe

Submitted by RecipeTips.com
Chewy and packed full of flavor, these bars will be a sure hit.
Seven Layer Yummies Recipe
PREP: 10 minutes
COOK: 40 minutes
READY IN: 1 hour
Container: food processor, mixing bowl, 9x13 baking pan
Serving Description: 1 bar
Servings:
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Ingredients
  • 3 butter toffee candy bars
  • 1 1/2 cups graham cracker crumbs
  • 1 stick butter - melted
  • 1 bag semi-sweet chocolate chips
  • 1 1/2 cups rice crispies cereal
  • 1 cup peanuts - chopped fine
  • 1 1/2 cups coconut
  • 2 cans (14 oz.) sweetened condensed milk
  • 2 tablespoons vanilla extract
Directions
  • Chop candy bars into small pieces in a food processor.
  • Pour into a medium bowl and add the graham crackers.
  • Add melted butter and stir to combine.
  • Line a 9x13 baking pan with foil, leaving the ends hanging over to use as handles.
  • Spray generously with non stick cooking spray.
  • Press graham cracker mixture into the bottom of the pan.
  • Place in a 350° pre-heated oven and bake for 10 minutes.
  • Remove from oven and sprinkle with 1 cup of the chocolate chips.
  • Allow to melt and then spread evenly over the crust.
  • Sprinkle with rice crispies, peanuts, coconut and the remaining chocolate chips.
  • Combine the condensed milk and vanilla and pour over everything.
  • Put back in the oven for 30 minutes or until golden brown.
  • Remove from oven and allow to completely cool on a wire rack.
  • Remove from pan with foil handles and cut into small bars.

Pasta Carbonara Recipe

Submitted by RecipeTips.com
With the unique flavor of pancetta (the famous Italian bacon), this classic pasta dish is sure to be a favorite.
Pasta Carbonara Recipe
PREP: 15 minutes
COOK: 25 minutes
READY IN: 40 minutes
Container: large sauteing skillet, stock pot pasta
Servings:
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Ingredients
  • 1/4 cup olive oil
  • 1 tablespoon unsalted butter
  • 1 onion - chopped
  • 1/4 pound pancetta - sliced
  • 1 pound spaghetti or linguine noodles
  • 3 egg yolks
  • 1/2 heavy whipping cream
  • 3/4 cup parmesan cheese - shredded
Directions
  • Heat oil and butter over medium heat.
  • Add onion and pancetta.
  • Saute until onion is tender and the pancetta is starting to crisp, 7-9 minutes.
  • Meanwhile, cook pasta according to the package directions, drain.
  • Whisk egg yolks and cream together
  • Add pasta to cooked onion and pancetta in pan.
  • Stir in egg mixture and cheese.
  • Toss to combine and heat for 5-10 more minutes.
  • Serve hot.

Chicken Scallopine Recipe

Submitted by RecipeTips.com
This variation on a classic veal recipe is quick, easy and good. Doubles easily.
Chicken Scallopine Recipe
PREP: 15 minutes
COOK: 10 minutes
READY IN: 25 minutes
Container: large skillet
Serving Size: 6 ounces
Servings:
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Ingredients
  • 12 ounces boneless, skinless chicken beast
  • 2 tablespoons flour
  • 1/2 teaspoon salt and a few grinds of pepper
  • 2 tablespoons oil, butter or a combination
  • 1/2 cup dry white wine (substitute chicken broth)
Directions

Have all meal preparations done before starting to sauté the scallopine as it only takes a few minutes.

  • Slice chicken breasts diagonally (to get the largest slices) 1/2 inch thick. One at a time, put slices between 2 pieces of waxed paper and flatten (use a rolling pin or wine bottle, or pound gently with the bottom of a heavy pan) to 1/4 inch.
  • With all slices flattened, mix flour with salt and pepper. Heat oil in a large skillet. Turn oven to warm, or 200° F.
  • Coat each slice in flour mixture and place in hot skillet without crowding (If pan is crowded or not hot enough, meat will not brown). Cook for 2-3 minutes, turn and cook until done, another minute or two--chicken will be opaque all the way through when done. Don't overcook! Cook in several batches, if necessary. Put finished pieces on a platter and keep warm in oven while the remainder cook. Add a tablespoon of oil or butter for each additional batch.
  • When all scallopine are cooked, add wine to the pan and stir to dissolve any browned bits. Cook, stirring, until wine is reduced by about half. Spoon wine sauce over scallopine and serve immediately.

Crunchy Orange Tossed Salad Recipe

Submitted by RecipeTips.com
A light salad with a slightly sweet dressing that makes a great side dish to go with any meal. The oranges provide an interesting flavor and the candied almonds add crunch to this salad.
Crunchy Orange Tossed Salad Recipe
PREP: 1 hour
READY IN: 1 hour
Container: Large bowl
Servings:
Change Servings
Ingredients
  • 2 tablespoons sugar
  • 1/2 cup sliced almonds
  • 4 cups romaine lettuce - torn pieces
  • 4 cups iceberg lettuce - torn pieces
  • 1 can mandarin oranges - 11 oz. can
  • 1/2 cup diced celery
  • 1/4 cup vegetable oil
  • 2 tablespoons cider vinegar
  • 2 tablespoons sugar
  • 2 teaspoons minced parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Directions
  • Add the two tablespoons of sugar to a small saucepan and shake the pan to get the sugar to cover the bottom evenly.
  • Cook the sugar over low heat just until melted, approximately 4 to 5 minutes. Do not stir the sugar as it cooks. Watch carefully because the sugar will burn quickly. When just about all the sugar has melted, lift the pan off the heat and allow the sugar to finish melting.
  • As soon as the sugar has melted pour the sliced almonds into the saucepan. Stir them quickly to coat with the melted sugar. The sugar will harden quickly.
  • Once the almonds are coated turn them out onto a piece of waxed paper and break the clumps of almonds into pieces. Be careful because the melted sugar is hot.
  • Break the two types of lettuce into bite size pieces and place in a large bowl.
  • Add the oranges, celery, and almonds to the lettuce and toss together.
  • Combine the oil, vinegar, two tablespoons of sugar, parsley, salt, and pepper in a separate bowl. Whisk until well mixed.
  • Just before you are ready to serve, pour half the dressing over the salad ingredients and toss them to mix together. Add about half of the remaining dressing and toss the salad again.
  • If you feel there is enough dressing on the salad at that point, do not add the remaining dressing. If not, add more dressing until the salad is coated as desired.
  • Pour the salad into a large serving bowl and serve immediately.

Irish Beef Stew Recipe

Submitted by RecipeTips.com
This traditional Irish beef stew recipe, a favorite on St. Patrick's Day, is made distinctive by the combination of seasonings that are used in the stew and by the addition of stout beer, which gives this hearty beef stew a one-of-kind taste.
Irish Beef Stew Recipe
PREP: 30 minutes
COOK: 1.5 hours
READY IN: 2 hours
Container: large soup pot and large heavy skillet
Serving Size: 1 cup
Servings:
Change Servings
Ingredients
  • 2 tablespoons canola oil
  • 1 1/2 pounds beef brisket or stew meat, cut into bite size pieces
  • 6 cloves garlic, finely chopped
  • 6 cups beef broth
  • 1 cup stout beer
  • 1 cup dry red wine
  • 1/4 cup tomato paste
  • 1 tablespoon honey or sugar
  • 3 teaspoons dried thyme leaves, crushed
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 7 cups russet potatoes, peeled and cut into 1
  • 1 large sweet onion, chopped
  • 2 1/2 cups carrots, peeled and cut into 1
  • salt and pepper to taste
Directions
  • In a large skillet, heat oil over medium heat. Add cut meat and brown 5 to 10 minutes. Add garlic and sauté for 1 minute.
  • In a large stock pot over medium heat, add browned meat, beef stock, beer, wine, tomato paste, honey, thyme, Worcestershire sauce, and bay leaves. Bring to a boil, stirring to combine. Reduce heat and simmer for 1 hour covered.

    While beef is simmering:
  • In a large skillet, melt butter and add oil. Add potatoes, carrots, and onion. Sauté until lightly browned, approximately 30 minutes. Add browned vegetables to beef mixture and simmer an additional 30 to 40 minutes uncovered.
  • Season to taste.

Irish Soda Bread Recipe

Submitted by RecipeTips.com
Here's a rustic, easy-to-make bread with a hearty wheat flavor that will certainly be among your favorite bread recipes. The optional rolled oats provide additional flavor to this Irish bread recipe and they also give it an appealing texture.
Irish Soda Bread Recipe
PREP: 15 minutes
COOK: 45 minutes
READY IN: 1 hour
Container: baking dish or sheet
Ingredients
  • 2 cups flour: wholewheat, white or, preferably, a mixture.
  • 1/4 cup rolled oats (oatmeal), optional
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 cup buttermilk or soured milk (milk plus 2 teaspoons vinegar)
  • 2 tablespoons oil or melted butter
  • 2 tablespoons honey or sugar
  • 1 egg
Directions
  • Preheat the oven to 350°F. Line the bottom of a pie dish or baking sheet with foil or parchment large enough to accomodate an 8-inch circle. Lightly oil the lining material.
  • In one bowl, mix together the flour, oats (if using), salt, baking soda, and baking powder. In a second bowl, beat together the milk, oil, egg, and honey.
  • Stir the liquid and dry ingredients together to make a sticky dough. If it's too wet to hold a mounded shape, work in a little more flour. Shape into a mound about 6 inches in diameter on the prepared baking surface. With a sharp knife, slice a large X on the top of the loaf.
  • Bake about 45 minutes, or until done. To test for doneness, tap the bottom: It should sound rather hollow. Let the bread cool a few minutes, or longer, before slicing, although the bread is at its best when eaten warm, topped with butter, honey, or both.

Bit O Green Cake Recipe

Submitted by RecipeTips.com
Top off your St. Patrick's Day celebration with this festive pistachio-flavored cake recipe with its creamy whipped topping-based pistachio frosting. This ultra-moist Bundt cake is sure to be a crowd pleaser.
Bit O Green Cake Recipe
PREP: 10 minutes
COOK: 1 hour
READY IN: 1 hour
Container: Bundt pan
Serving Description: 1 slice
Servings:
Change Servings
Ingredients
  • CAKE:
  • 1 package white cake mix
  • 1 small box of instant pistachio pudding mix
  • 3 eggs
  • 1 cup vegetable oil
  • 1 cup ginger ale
  • 1 teaspoon vanilla
  • 2 cups walnuts or almonds - chopped
  • FROSTING:
  • 1 small box of instant pistachio pudding mix
  • 1 1/4 cups milk
  • 1 container of whipped topping or 1 1/2 cups whipped cream
Directions
  • In a large mixing bowl, combine cake mix, pudding mix, eggs, oil, ginger ale, vanilla and nuts.
  • Beat on medium speed for 2 minutes.
  • Pour into greased bundt pan.
  • Bake the cake at 350° for 50 minutes or until the top springs back when touched with fingertips.
  • Let cool in pan for 10 minutes.
  • Invert onto a platter.
  • Allow it to cool completely.
  • To make the frosting, make the pudding as directed on the package but only use 1 1/4 cups of milk.
  • Allow the pudding to thicken slightly and then fold in the whipped topping.
  • Frost the cake and decorate as desired.

Slow Cooker Corned Beef and Cabbage Recipe

Submitted by RecipeTips.com
The lengthy slow cooking time of this dish, transforms a simple beef brisket and plain head of cabbage into a fantastic one-pot meal. This slow cooking whole meal recipe is sure to be a favorite of any Irish food lover.
Slow Cooker Corned Beef and Cabbage Recipe
PREP: 10 minutes
COOK: 6 or more hours
READY IN: 6 or more hours
Container: large slow cooker
Serving Description: 1 slice of corned beef with a serving of cabbage and potatoes
Servings:
Change Servings
Ingredients
  • 3 pounds corned beef brisket
  • 5 medium potatoes, scrubbed, unpeeled, sliced into 1 inch chunks
  • 1 large onion - cut into wedges
  • 1 head of cabbage - cut into wedges
  • 4 cups apple juice
  • 1 cup brown sugar
  • 1 tablespoon Dijon mustard
Directions
  • Place meat, potatoes, onion, and cabbage in a slow cooker.
  • Sprinkle with the seasoning packet that came packaged with the corned beef.
  • Combine apple juice, brown sugar, and mustard in a medium bowl.
  • Pour over the vegetables and meat.
  • Cover and cook on high for 6 to 6 1/2 hours or on low for 10 to 12 hours. The meat and vegetables should be very tender.
  • Remove the meat and vegetables from the slow cooker.
  • Thinly slice the meat across the grain and serve with the vegetables.
  • Serve with crusty bread if desired.

Spicy Braised Carrots Recipe

Submitted by RecipeTips.com
A little spicy hotness pairs deliciously with the natural sweetness of carrots.
Spicy Braised Carrots Recipe
Container: lidded 10 or 12 inch skillet
Serving Size: pound
Servings:
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Ingredients
  • 1 pound carrots
  • 1/2 cup finely chopped onion
  • 3 tablespoons chopped dried apricots or golden raisins
  • 3 cloves garlic, or more
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • freshly ground pepper, to taste
  • 1 tablespoon canola oil, or other vegetable oil
  • 1/2 cup water
  • plain yogurt (optional)
Directions
  • Peel carrots and slice crosswise into 1/4 inch thick 'coins'. Set aside.
  • Finely chop onion, garlic and apricots (or raisins). Add ginger, chili powder, salt and pepper and mash together, using a fork or a mortar and pestle.
  • Heat oil in skillet and add onion and spice mixture. Cook and stir for a minute or two. Add carrots and stir to coat with spices. Add 1/2 cup water, cover pan and cook until carrots are just tender, 8 - 10 minutes.  Remove cover and continue cooking, stirring occasionally, until liquid has evaporated and carrots have begun to brown a little.
  • Taste for seasoning and serve--with a dollop of yogurt, if desired.

Minty Ice Cream Sandwiches Recipe

Submitted by RecipeTips.com
Don't wait for St. Patrick's Day to serve this festive ice cream dessert recipe, because this treat is perfect year round. You'll love the mint chocolate chip ice cream sandwiched between the chocolaty shamrock-shaped cookies.
Minty Ice Cream Sandwiches Recipe
PREP: 10 minutes
COOK: 10 minutes
READY IN: 50 minutes
Container: mixing bowl, mixer
Serving Description: 1 sandwich
Servings:
Change Servings
Ingredients
  • 6 tablespoons butter - unsalted, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 1/2 teaspoons milk
  • 3/4 teaspoon vanilla extract
  • 1 1/3 cups all purpose flour
  • 1/4 cup powdered baking cocoa
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 cups mint chocolate chip ice cream - softened
Directions
  • In a mixer bowl, cream the butter and sugar.
  • Add the egg, milk, and vanilla. Mix well.
  • Combine the flour, cocoa, baking powder and salt in a medium bowl. Gradually add this the the creamed mixture, just until blended.
  • Divide the dough in half, wrap each in plastic wrap and refrigerate for 1 hour or until firm.
  • On a lightly floured surface, roll out dough to 1/8-1/4 inch thickness.
  • Cut with desired shamrock cookie cutters.
  • Place two inches apart on a parchment paper lined cookie sheet or silpat lined sheet.
  • Prick each cookie with a fork if desired.
  • Bake at 350° for 10 minutes or until set.
  • Cool for 2 minutes before removing from the cookie sheet, then remove to a wire rack to cool completely.
  • Spread 1/4 to 1/3 cup of ice cream over bottoms of 6 cookies.
  • Top with remaining 6 cookies.
  • Wrap individually in plastic wrap and freeze.
  • May be frozen for up to 2 months.
  • This recipe can easily be doubled.

Irish Coffee Recipe

Submitted by RecipeTips.com
The Irish coffee recipe was invented in the 1940s and has been popular ever since. There are several variations of this St. Patrick's Day beverage, but all recipes must contain Irish whiskey and, of course, brewed coffee to be considered true Irish coffee.
Irish Coffee Recipe
PREP: 5 minutes
Container: Coffee mug
Servings:
Change Servings
Ingredients
  • freshly brewed coffee
  • 1 tablespoon brown sugar
  • 3 tablespoons Irish whiskey
  • heavy cream, whipped until slightly frothy
Directions
  • Pour hot coffee into coffee mug until it is approximately ¾ full.
  • Add brown sugar and stir until the sugar has completely dissolved.
  • Add whiskey and stir.
  • Top with heavy cream by pouring it slowly over the back of a spoon.

Fish Baked in Lemon Butter Recipe

Submitted by RecipeTips.com
Lemon and butter are often served with fish. This combination is even tastier when the flavors are baked together as in this quick and easy recipe.
Fish Baked in Lemon Butter Recipe
PREP: 15 minutes
COOK: 15 minutes
Container: large oven-proof skillet
Servings:
Change Servings
Ingredients
  • 1 1/2 pounds fish fillets
  • 1 lemon
  • 4 tablespoons butter
  • salt and pepper
Directions
  • Use any firm white fish, such as haddock, cod or snapper. The skinless pieces should be at least 1 inch thick to keep from drying out. If you have thin fillets, fold them to make a double thickness.
  • Preheat the oven to 400.°
  • Cut the lemon in half. With a zester or sharp knife cut the peel - yellow part only - from one half and chop it finely. Cut the other half into very thin slices. Squeeze and reserve the juice from the unsliced half.
  • Season four pieces of fish - about six ounces each - with salt and pepper. Over medium heat, melt 2 tablespoons butter in an oven-proof skillet large enough to hold the fish without crowding.  Sauté the fish briefly on each side in the butter.
  • Put one or two slices of lemon on top of each piece of fish, drizzle half of the reserved lemon juice over them, and bake in the pre-heated oven. While the fish is baking, melt together two tablespoons butter, the chopped lemon zest and the remaining lemon juice. Begin checking for doneness after ten minutes.
  • Actual baking time will depend on the thickness and variety of fish. It should be opaque rather than transparent and flake easily with a fork when done. Pour the lemon-butter mix over and serve immediately.

Peas and Potatoes Recipe

Submitted by RecipeTips.com
This combination of early summer favorites is usually served in a cream sauce, but try this lighter version. Using edible podded peas provides both crunch and extra fiber.
Peas and Potatoes Recipe
PREP: 10 minutes
COOK: 15 minutes
READY IN: 25 minutes
Container: saucepan
Serving Description: about 1 1/2 cups
Servings:
Change Servings
Ingredients
  • 1 pound new potatoes
  • 1 pound snow peas or sugar snap peas
  • 1 small onion, thinly sliced then chopped
  • 2 tablespoons vinegar, preferably balsamic or cider
  • 1 tablespoon olive oil or melted butter
  • salt and pepper
Directions
  • Scrub or peel potatoes and cut into bite-size pieces (if quite small, leave whole). In a saucepan, cover potatoes with water and a teaspoon of salt and bring to a boil.
  • While potatoes cook, whisk vinegar and oil or butter together. Add a pinch of salt and a few grinds of fresh pepper. Chop onions and remove any strings or stems from peas.
  • When potatoes are nearly tender (there is still a slight resistance when pierced with a knife) add onions and peas and cook for an additional 3 - 4 minutes, or until peas are cooked but still a bit crunchy.
  • Drain immediately and toss with vinegar mixture. Serve warm.

Corned Beef Hotdish Recipe

Submitted by RecipeTips.com
Leftover corned beef becomes a real treat in this easy-to-make casserole recipe that features a creamy cheese sauce and crunchy French fried onions. Only five ingredients are required to make this economical oven-baked hotdish.
Corned Beef Hotdish Recipe
PREP: 45 minutes
COOK: 1 hour
READY IN: 1.75 hours
Container: 9 x 13 baking dish
Servings:
Change Servings
Ingredients
  • 12 ounces egg noodles - medium or wide
  • 3 cans cream of chicken soup - 10 3/4 oz. each
  • 1 can corned beef - 12 oz.
  • 4 ounces Velveeta® cheese
  • 1 can French fried onions - 6 oz.
Directions
  • Cook the noodles until al dente over medium-high heat. Remove from heat, drain, and rinse with cold water to stop it from continuing to cook.
  • Preheat the oven to 350°F. Butter the bottom and sides of the baking dish.
  • In a large bowl, combine the noodles, soup, and corned beef. Stir until evenly mixed.
  • Pour this mixture into the prepared baking dish.
  • Cut 4 ounces of Velveeta® cheese into slices. Break the slices into small pieces and place evenly on top of the other ingredients in the baking dish.
  • Poke the pieces of cheese down into the noodle mixture.
  • Place in the preheated oven, uncovered. Bake for 1 hour, remove from the oven and top with the French fried onions.
  • Place the hotdish back in the oven for 5 minutes or until the French fried onions have browned.
  • Remove from the oven and serve immediately.

Braised Brussels Sprouts with Sage Butter Recipe

Submitted by RecipeTips.com
The distinctive flavor of sage livens the taste of buttery Brussels sprouts in this simple preparation.
Braised Brussels Sprouts with Sage Butter Recipe
PREP: 15 minutes
COOK: 25 minutes
READY IN: 40 minutes
Container: large bowl, large sauté pan
Serving Description: 1/2 cup
Servings:
Change Servings
Ingredients
  • 2 pounds Brussels sprouts
  • 5 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • 1/4 cup sage leaves - fresh and chopped
  • salt and pepper to taste
Directions
  • After trimming the stems of the washed Brussels sprouts, peel away some of the outer leaves and place them in a large bowl of cold water.
  • Cut the rest of the Brussels sprouts in half and add them to the water as well.
  • Transfer the sprouts to a large skillet with one cup of cold water.
  • Bring to a boil, cover and reduce the heat to low and cook until tender, 10-15 minutes.
  • Drain in a colander.
  • Wipe the pan dry and add butter, oil and sage.
  • Cook over medium heat until the oil and butter are infused with the sage, 3-5 minutes.
  • Do not brown the sage.
  • Add the Brussels sprouts, salt and pepper to the oil and toss to combine until the sprouts are coated.
  • Serve warm.

Peanut Butter Chocolate Chip Cookies Recipe

Submitted by RecipeTips.com
You'll never want to buy store-bought cookies again after you've tried this easy-to-make cookie recipe that combines the flavors of peanut butter and chocolate in one tasty treat.
Peanut Butter Chocolate Chip Cookies Recipe
PREP: 10 minutes
COOK: 15 minutes
READY IN: 25 minutes
Container: Cookie sheet
Serving Size: 1 each
Servings:
Change Servings
Ingredients
  • 1 1/2 cups peanut butter
  • 1 1/2 cups sugar
  • 1/4 cup flour
  • 1 egg
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 6 ounces chocolate chips (use more or less if you wish)
Directions
  • Preheat the oven to 350ºF.
  • Cream together the peanut butter and the sugar; then add the flour and mix well.
  • In a separate bowl, lightly beat the egg; then stir in the milk, vanilla, and baking soda. Add this mixture to the peanut butter mixture and mix well.
  • Add the chocolate chips and mix well.
  • Roll the cookie dough into 1 to 1 1/2-inch balls, gently roll in sugar, and place 2 inches apart on a lightly greased cookie sheet.
  • Bake at 350ºF for about 15 minutes. After removing the cookies from the oven, allow them to cool for 2 or 3 minutes on the cookie sheet; then transfer the cookies to wire racks to cool completely. Yield: about 3 dozen.

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