Meal Plan: April 10 - 16, 2011
Day 1
Dinner:
Roasted Chicken with Orange Sage Sauce
Make-Ahead Mashed Potatoes
Broccoli Corn Casserole
Mandarin Ring Mold and Fruit Salad
Chocolate Delight
Day 2
Dinner:
Mini-Mex Meat Loaf
Sweet Onion Corn Muffins
Day 3
Dinner:
Grilled Cheeseburgers
Candied Baby Carrots
Tangy Macaroni Salad
Day 4
Dinner:
Pork Egg Rolls
Citrus Yogurt Pound Cake
Day 5
Dinner:
Shredded Beef and Cheddar Sandwich
Cheesy Potato Casserole
Butterscotch Chocolate Chip Cookie
Day 6
Dinner:
Crab Cakes with Lime and Cilantro
Orange Rice Pilaf
Asparagus Steamed
Day 7
Dinner:
Grilled Marinated Sirloin Steak
Roasted Smashed Potatoes
Fantastic Green Beans
Apricot Pie
Roasted Chicken with Orange Sage Sauce Recipe
Submitted by RecipeTips.com
Succulent roast chicken is flavored with lemon and glazed with a tangy orange sauce in this tasty recipe.
PREP
:
25 minutes
COOK
:
1.5 hours
READY IN
:
2 hours
Container
: roasting pan with cover, medium saucepan
Servings
:
Ingredients
5 pounds chicken - large roaster
1 lemon - sliced
1/2 bunch lemon thyme
1 cup orange juice
1 tablespoon Dijon mustard
2 teaspoons cornstarch
1 teaspoon thyme - dried
1 teaspoon sage - dried
1/4 cup raisins - golden
salt and pepper to taste
Directions
Preheat oven to 375° F.
Rinse off the chicken and pat dry with a paper towel.
Gently loosen the skin from the meat on the breast of the chicken.
Slide slices of lemon and sprigs of lemon thyme under the skin.
Place the chicken in a roasting pan and place any remaining lemon slices in the cavity of the bird.
Sprinkle liberally with salt and pepper.
Cover with a lid and place in the oven.
Roast for 30 minutes, then uncover the bird and pour the sauce over the entire chicken.
Leave the cover off and continue roasting, basting the chicken occasionally with the sauce for approximately 1 hour or until the chicken is nicely browned and the internal temperature reaches 180° F.
Allow the chicken to rest for 10-15 minutes before serving.
Serve with the sauce on the side and roasted vegetables if desired.
SAUCE:
Combine the orange juice and mustard in a suacepan.
Whisk in the corn starch.
Add thyme, sage and raisins.
Whisk continuously over medium heat or until it comes to a simmer and thickens.
Turn off heat and pour over chicken as instructed.
Make-Ahead Mashed Potatoes Recipe
I usually make these early in the morning and put them in the slow cooker for our afternoon meal. But they can also be made a day or two in advance and baked in the oven covered at 325 for 50-60 minutes.
PREP
:
45 minutes
COOK
:
25 minutes
READY IN
:
1.25 hours
Servings
:
Ingredients
5 pounds potatoes, peeled, quartered
8 ounces cream cheese, softened
8 ounces sour cream
1/2 cup milk
2 teaspoons onion salt
1 teaspoon seasoned salt
black pepper, to taste
Directions
Place potatoes in a large pot of salted water. Bring to a boil. Cook until tender, 20-25 minutes.
Drain and mash. Beat in cream cheese, sour cream, milk and seasonings.
Transfer to a serving dish.
Broccoli Corn Casserole Recipe
Perfect side dish to serve with any meal that even the kids will love.
PREP
:
5 minutes
COOK
:
30 minutes
READY IN
:
35 minutes
Container
: 1 quart casserole dish
Servings
:
Ingredients
1 package broccoli florets, thawed
1 can creamed corn
1 egg
1 1/2 cups stuffing mix
1/2 cup butter, melted
Directions
Pre-heat oven to 350°. Mix broccoli, corn and egg. Spread into greased casserole dish. Top with stuffing mix. Pour melted butter over the stuffing mix. Bake for 25-30 minutes until stuffing is golden brown.
Mandarin Ring Mold and Fruit Salad Recipe
Submitted by RecipeTips.com
Total preparation time of 20-30 minutes does not include chilling the mold for several hours or overnight.
PREP
:
30 minutes
Container
: 1 1/2 quart ring mold, lightly sprayed with vegetable oil.
Servings
:
Ingredients
MANDARIN RING MOLD:
3 packages orange gelatin (3 ounces each)
2 1/4 cups boiling water (or choice of fruit juice)
1 pint orange sherbet
8 ounces frozen whipped topping, slightly thawed
11 ounces mandarin oranges, drained
FRUIT SALAD:
11 ounces mandarin oranges, drained
13 ounces to 20 ounces of canned pineapple chunks or tropical fruit, drained*
1 cup flaked coconut
1 cup light sour cream
1 cup miniature marshmallows (optional)
Directions
Mandarin Ring Mold: In a large bowl, dissolve gelatin in boiling water (or juice). Immediately stir in sherbet and whipped topping until well combined--the sherbet and whipped topping has dissolved.
Add drained oranges and pour into prepared mold.
Chill for several hours or overnight until firm.
Fruit Salad: Drain canned fruit and mix remaining ingredients together. Chill several hours.
Unmold mandarin ring onto a serving plate and fill center with fruit salad.
*Any combination of canned fruit you desire.
Chocolate Delight Recipe
Submitted by RecipeTips.com
This easy-to-make dessert recipe is a fluffy layered treat loaded with creamy chocolate filling and bite-size pieces of angel food cake.
PREP
:
15 minutes
COOK
:
35 minutes
READY IN
:
50 minutes
Container
: 9x13 pan, angel food cake pan, small saucepan
Servings
:
Ingredients
12 ounces milk chocolate chips
4 eggs - separated
24 ounces non-dairy whipped topping
2 tablespoons sugar
1 pinch salt
1 package angelfood cake mix - baked according to package directions
optional: Cool Whip and chocolate chips to top cake
Directions
In small saucepan, melt chocolate chips over medium heat, cool slightly.
Beat egg yolks, add to chocolate.
Beat egg whites until stiff, beat in sugar and salt, fold into chocolate mixture.
Fold in non-dairy whipped topping. Mix completely.
Take half the cooled angel food cake and either cut or tear into small pieces.
Place in bottom of 9x13 pan.
Spread half the chocolate mixture over cake pieces.
Cut up or tear other half of cake into small pieces.
Place over chocolate layer.
Spread rest of chocolate mixture over top.
Chill several hours or overnight, covered with plastic wrap.
If desired, serve with non-dairy whipped topping and chocolate chips.
Mini-Mex Meat Loaf Recipe
Submitted by RecipeTips.com
Individual meatloaves with a Mexican flare.
PREP
:
15 minutes
COOK
:
40 minutes
READY IN
:
55 minutes
Container
: 4 (10 oz.) custard cups or large muffin tin.
Serving Description
: 1 meatloaf
Servings
:
Ingredients
6-inch tortillas
1 pound ground beef
1/2 cup bread crumbs
1/3 cup picante sauce or salsa
egg, beaten
1 teaspoon chili powder, or more to taste if you want spicier
1/2 cup shredded cheddar, colby or monterey jack for topping
garnish with lettuce & tomatoes
Directions
In each tortilla cut a 1" slit towards the center (at the 12, 3, 9 o'clock positions). Place a tortilla in each of the 4 custard or muffin cups.
Combine meat, bread crumbs, picante sauce, egg and chile powder. Blend well.
Divide meat mixture into 4 equal portions. Place each portion in 1 tortilla lined custard cup.
Make slight indentations in center of loaf with spoon or thumb.
Place in oven and bake at 350 degrees for 40 minutes.
Remove from oven and sprinkle each center with shredded cheese of choice.
Let sit 2-3 minutes. Garnish with lettuce and tomatoes.
*May also microwave loaves at 70 percent (med-high) 8-9 minutes, rotating cups part way through. Remove and top with cheese.
Sweet Onion Corn Muffins Recipe
Submitted by RecipeTips.com
Sweet-savory blends of flavors make these moist corn muffins a mouth-watering treat. These corn muffins make a nice addition to any meal. Also search our site for
sweet muffin recipes
that can be enjoyed for brunch,
lunch
, and tea time.
PREP
:
15 minutes
COOK
:
20 minutes
READY IN
:
35 minutes
Container
: muffin tin, medium saute pan
Serving Description
: 1 muffin
Servings
:
Ingredients
1/4 cup unsalted butter
1/2 Vidalia onion or other large sweet onion, chopped
4 ounces chile pepper - chopped
8 ounces corn bread mix or corn muffin mix
1 cup sour cream
1 cup Cheddar cheese - sharp, grated
1 egg - beaten
1/3 cup milk
1/4 teaspoon salt
1/4 teaspoon dill - dried
Directions
Preheat oven to 400 degrees F.
In a medium saucepan, melt butter and sauté the onion until tender but not brown, for approximately 5 minutes.
Remove the pan from the heat and add the muffin mix, milk, sour cream, chiles and then the egg. (Do not add the egg first or it will scramble in the hot onion mixture.) Then add half of the cheese, salt and dill.
Stir to combine and pour into prepared muffin tins.
Sprinkle the remaining cheese on top of each.
Bake muffins for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool slightly before removing them from the tins.
*Note: These can also be made into a bread when baked in an 8x8 baking pan instead of muffin tins.
Grilled Cheeseburgers Recipe
Submitted by RecipeTips.com
The classic American favorite, the
cheeseburger
, tastes even better when grilled. This recipe combines a few simple ingredients to make juicy
grilled
cheeseburgers that everyone will love.
PREP
:
15 minutes
COOK
:
15 minutes
READY IN
:
30 minutes
Servings
:
Ingredients
1 pound ground beef
1/4 cup onion, minced
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black ground pepper
4 slices American cheese
4 hamburger buns
OPTIONAL GARNISHES:
red onion, thinly sliced rings
tomatoes, thinly sliced
lettuce leaves
mustard
ketchup
cooking spray
Directions
Preheat grill.
In a medium bowl, combine ground beef, onion, Worcestershire sauce, salt and pepper. Form into 4 patties.
Spray the burgers with cooking spray to prevent them from sticking to the grill grate while grilling, or brush cooking oil directly on the grill grate. Grill burgers approximately 4 to 5 minutes per side.
Add sliced cheese during the last minute of grilling, allowing the cheese to melt slightly before serving.
Serve each burger patty on a bun and garnish as desired.
Candied Baby Carrots Recipe
Submitted by RecipeTips.com
Sweet side dish that is full of color. Brighten up your plate with these carrots.
PREP
:
0 minutes
COOK
:
25 minutes
READY IN
:
25 minutes
Servings
:
Ingredients
1 pound baby carrots
1 teaspoon salt
1/4 cup butter or margarine
1/3 cup brown sugar
1/4 teaspoon black pepper
Directions
In a large saucepan, cover carrots with water. Add salt. Cook over medium high heat until tender, 15 to 20 minutes.
Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.
Add butter, brown sugar and pepper into the water. Simmer and stir until the butter melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a 2-3 minutes.
Tangy Macaroni Salad Recipe
Submitted by RecipeTips.com
With plenty of chopped red pepper, onions, and celery; diced hard boiled eggs; and tender pasta, this easy-to-make dish, featuring a slightly sweet mayonnaise, mustard, and vinegar dressing, will take its place among your favorite macaroni salad recipes.
PREP
:
10 minutes
COOK
:
10 minutes
READY IN
:
20 minutes
Container
: medium saucepan, large mixing bowl
Serving Description
: 2 serving spoonfuls
Servings
:
Ingredients
3 cups elbow macaroni
1/4 cup distilled white vinegar
1/4 cup sugar
1 cup mayonnaise
2 1/2 teaspoons mustard
1 red pepper - finely chopped
2 celery stalks - finely sliced
3 eggs - hard boiled - diced
1 onion - finely chopped
pepper to taste
Directions
Bring 4 quarts of water to boiling, add salt to add flavor and reduce stickiness.
Add macaroni to the boiling water, stir. Bring back to a rapid boil. Cook uncovered, stirring occasionally. Cook until desired tenderness, drain well.
Let macaroni cool slightly.
Combine remaining ingredients with cooled macaroni into mixing bowl. Stir until well combined.
Serve immediately or chill until ready to serve.
Pork Egg Rolls Recipe
Submitted by RecipeTips.com
A delicious way to have pork and veggetables either as an appetizer or an entre.
PREP
:
20 minutes
COOK
:
30 minutes
READY IN
:
50 minutes
Container
: small bowl, large skillet, 5 quart pot for frying or baking sheet to bake, if you prefer.
Serving Description
: 1 egg roll
Servings
:
Ingredients
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon brown sugar
1 head cabbage, thinly sliced
1 tablespoon olive oil
1 bag shredded carrots
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 pound ground pork (chopped left over pork works well too)
6 scallions, thinly sliced
16 egg roll wrappers
1 bottled or homeade sweet-n-sour sauce and spicy mustard for dipping
salt and peper
Directions
In small bowl combine soy sauce, vinegar and sugar.
In large skillet heat olive oil over medium heat. Add cabbage, carrots, garlic and ginger. Season with salt and pepper; cook, tossing vegetables until tender (about 3 5 minutes).
Raise heat to high, add pork and soy mixture. Cook until pork is no longer pink, 7-10 minutes.
Remove from heat, transfer to bowl to cool.
Lay wrappers flat on work surface and assemble one at a time.
DEEP FRYING:
Heat 6 cups of vegetable oil until it reaches 250° F. Cook in batches of 4, fry until golden brown, turning accasionally. Drain on paper towels. Serve with sauce.
BAKING:
Preheat oven to 400° F, lightly oil a baking sheet, place egg rolls on sheet and brush with oil. Bake until golden brown (about 15 minutes). Serve with sauce.
FREEZING:
Prepare egg rolls as directed above. Freeze in a single layer until firm. Transfer to freezer bags. Can be frozen for up to 3 months. No need to thaw before baking or frying.
Citrus Yogurt Pound Cake Recipe
Submitted by RecipeTips.com
This
pound cake
is very moist and delicious. The small amount of lemon zest and orange marmalade adds just the right amount of citrus flavor that accompanies the tanginess of the yogurt. It will become a favorite of your
cake recipes
.
PREP
:
20 minutes
COOK
:
45 minutes
READY IN
:
1.25 hours
Container
: loaf pan
Serving Description
: one slice
Servings
:
Ingredients
1 1/2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup yogurt - plain, lowfat or regular
1 cup sugar, granulated
3 eggs
1 teaspoon vanilla
lemon zest - from one lemon
1/2 cup canola oil
ORANGE GLAZE:
1/2 cup orange marmalade
1/4 cup yogurt - plain, lowfat or regular
Directions
Sift together the flour, baking powder and salt; set aside.
With a mixer, combine the 1 cup of yogurt, sugar, eggs, vanilla, oil and lemon zest.
Add in the dry ingredients and mix just until combined.
Pour into a greased loaf pan and place in a 350°F preheated oven for 45 minutes or until a toothpick inserted in the center of the cake comes out clean.
Allow the cake to cool slightly in the pan.
Remove the cake from the pan and place onto a serving platter.
In a small saucepan, heat the orange marmalade just until melted and then stir in the 1/4 cup of yogurt.
Remove from the heat and allow to cool slightly. Then just slowly pour the marmalade mixture over the cake and allow it to pool around the bottom of the cake.
Store covered in the refrigerator.
Shredded Beef and Cheddar Sandwich Recipe
Submitted by RecipeTips.com
A hearty beef, open-faced sandwich topped with a tangy cheese flavor, providing a delicious meal for noon lunches or evening dinners.
PREP
:
15 minutes
COOK
:
6 or more hours
READY IN
:
6 or more hours
Container
: Dutch oven or crockpot
Serving Size
:
4 ounces
Servings
:
Ingredients
5 pounds roast beef
1 packet dry onion soup mix
1 tablespoon black pepper - more to taste
1/4 cup concentrated beef soup base
3 cups cheddar cheese shredded
water - as much as needed
10 hoagie buns - use 1/2 of bun for each sandwich
Directions
If using oven instead of crockpot, preheat oven to 350° F.
Place 5 to 6 pounds of roast beef in a Dutch oven or crockpot. In a bowl mix together dry soup, black pepper and concentrated beef soup base. Pour soup mixture over roast. Add water to Dutch oven to cover half of the roast. Omit water, if using a crockpot.
Oven bake a minimum of 4 hours, or for a crockpot, set temperature on high for 20 minutes, then cook on low 8 to 10 hours. Meat is finished cooking when it pulls apart easily. Allow meat to cool, then shred.
Skim any excess fat from remaining juices. Place meat into juices and reheat for serving.
Grate cheddar cheese into strips. Add shredded cheese over the top of the meat and heat briefly to melt the cheese, or if the meat is sufficiently hot, allow cheese to melt over hot meat.
Cheesy Potato Casserole Recipe
Submitted by RecipeTips.com
A pot luck favorite, this casserole recipe combines potatoes, cheese and a crunchy top that pleases everyone.
PREP
:
15 minutes
COOK
:
1 hour
Container
: 9
Servings
:
Ingredients
2 pounds frozen hash brown potatoes
1 pint sour cream (light works fine)
10 3/4 ounces can cream of celery soup
10 3/4 ounces can cream of chicken soup
1/2 cup chopped onion
1/2 teaspoon salt, adjust to taste
1/2 teaspoon black pepper, adjust to taste
1/2 cup butter, melted and divided
3 cups cheddar cheese, grated
2 cups corn flake crumbs
Directions
Preheat oven to 350º F.
In a large bowl, mix frozen hash browns, sour cream, soups, onion, seasonings, and cheddar cheese. Add 1/4 of melted butter to potato mixture. Spread into prepared baking dish.
Combine corn flake crumbs and 1/4 cup of melted butter and spread over top of casserole.
Bake uncovered for 1 hour. Serve hot.
Butterscotch Chocolate Chip Cookie Recipe
Submitted by RecipeTips.com
The popular chocolate chip cookie is given a delicious twist with the addition of butterscotch. These tasty cookies are sure to please.
PREP
:
10 minutes
COOK
:
10 minutes
READY IN
:
20 minutes
Container
: mixer, cookie sheets
Serving Description
: makes approximately 4 dozen cookies
Ingredients
1 cup sugar
1 cup packed brown sugar
1/2 cup (1 stick) butter or margarine- softened
1/2 cup vegetable shortening
2 eggs
1 teaspoon vanilla
2 cups flour
2 cups uncooked old fashioned rolled oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup butterscotch chips
1 cup semi sweet chocolate chips
Directions
Preheat oven to 350°.
In a large mixing bowl, combine sugars, butter, shortening, eggs and vanilla.
Beat until light and fluffy.
Add flour, oatmeal, baking soda, baking powder and salt.
Mix until a soft dough forms.
Stir in chips.
Drop dough by heaping teaspoons two inches apart onto greased cookie sheets.
Bake for 10-12 minutes or until golden brown.
Allow to cool completely on wire racks.
Store in an airtight container.
Crab Cakes with Lime and Cilantro Recipe
Submitted by RecipeTips.com
This tasty seafood favorite is given a sprightly burst of flavor with a garnish of lime and cilantro.
PREP
:
30 minutes
COOK
:
15 minutes
Servings
:
Ingredients
1 pound crab meat, squeeze out any excess liquid
1/2 cup bread crumbs, divided
3 eggs
1 tablespoon light mayonnaise
3/4 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
3 tablespoons cilantro, fresh, minced
1 tablespoon (to 2 tablespoons) vegetable oil
garnish: cilantro sprigs
garnish: lime wedges
Directions
In a large bowl, combine crab meat, 1/4 cup bread crumbs, 1 slightly beaten egg, mayonnaise, Worcestershire sauce, salt, pepper and 3 tablespoons fresh cilantro. Form mixture into patties.
Beat 2 eggs. Place eggs in a shallow pan or plate. Pour 1/4 cup of bread crumbs onto a plate. Dip each patty into beaten egg, covering both sides, and then cover with bread crumbs.
Add 1 to 2 tablespoons of oil to a large skillet. Over medium high heat, cook patties for approximately 3 to 4 minutes on each side. Serve hot.
Garnish with fresh lime wedges and cilantro sprigs.
Orange Rice Pilaf Recipe
Submitted by RecipeTips.com
Flavorful side dish that works well with chicken or fish.
PREP
:
5 minutes
COOK
:
45 minutes
READY IN
:
50 minutes
Container
: large saucepan
Serving Description
: 1 cup
Servings
:
Ingredients
1/4 cup butter
1/2 cup celery - chopped
1/4 cup green onions - chopped
1 cup long grain and wild rice - or just long grain rice
1 cup orange juice - more if needed
1 teaspoon salt
1 orange - peeled and cut into small pieces
1/4 cup almonds - toasted and slivered
1 cup water
Directions
In saucepan, over medium heat, cook celery and green onions in butter until tender (4-5 minutes).
Add rice and cook another 4-5 minutes, stirring frequently.
Add orange juice, salt and one cup water.
Heat to boiling.
Reduce heat and cover, simmering the rice for approximately 30 minutes if just using long grain rice, until the liquid is absorbed and rice is tender.
If using long grain and wild rice mixture cook for approximately 45 minutes. If all liquid is absorbed before the rice is done, add another 1/2 cup of orange juice.
Continue simmering until rice is tender.
Shut off heat, gently stir in orange pieces and almonds.
Asparagus Steamed Recipe
Submitted by RecipeTips.com
Crisp, yet tender, steamed asparagus is a delicacy that is always welcome, especially at the first early spring crop.
PREP
:
5 minutes
COOK
:
10 minutes
READY IN
:
15 minutes
Servings
:
Ingredients
1 1/4 pounds fresh asparagus, whole stalks
water
1/4 teaspoon salt
Directions
Clean asparagus under running water. Snap the cut ends from the asparagus. They will snap at the first node which will eliminate the toughest part of the stalk.
Add two inches of water to an asparagus steamer, along with the salt, and boil. Add asparagus to the basket and lower into the boiling water. Remove asparagus from steamer when the tips are just tender.
Allow water to drain and serve while warm.
Grilled Marinated Sirloin Steak Recipe
Submitted by RecipeTips.com
You won't believe what a few simple ingredients can do to
sirloin steak
until you taste this distinctive grilled
steak
recipe featuring a sweet and savory marinade that gives the
beef
so much added flavor.
COOK
:
10 minutes
Container
: small bowl, resealable plastic bag, grill
Servings
:
Ingredients
3 pounds sirloin steak
1/3 cup olive oil
2 cloves garlic - minced
2 tablespoons white wine vinegar
1/3 cup soy sauce
1/4 cup honey
1 teaspoon black pepper
Directions
Whisk the oil, garlic, vinegar, soy sauce, honey, and pepper together in a small mixing bowl.
Place sirloin steaks in a large resealable plastic bag.
Pour the marinade into the bag, seal shut, and rub the marinade around over the steaks.
Place the bag with the steaks inside into a casserole pan to catch any leaks and place everything into the refrigerator for 1 - 1 1/2 hours.
Remove the pan from the refrigerator and allow to come to room temperature.
Meanwhile, heat the grill to medium heat and rub the grates with cooking oil.
Place steaks on the grill and cook for approximately 6 minutes; then flip steaks with a tongs and cook for another 5-6 minutes or until the steaks reach your desired doneness.
While the steaks are grilling, pour the marinade into a saucepan and bring to a boil; then reduce the heat and simmer until it thickens. It makes a perfect sauce for the steaks.
Remove the steaks from the grill and allow to rest for five minutes before serving.
Roasted Smashed Potatoes Recipe
Submitted by RecipeTips.com
What a neat idea for dressing up ordinary red potatoes! Everyone will love these toasty potato patties loaded with flavor—a perfect accompaniment to grilled steak or oven-baked chicken.
PREP
:
30 minutes
COOK
:
25 minutes
READY IN
:
55 minutes
Container
: saucepan, cookie sheet
Serving Description
: 2 potatoes
Servings
:
Ingredients
12 baby red potatoes
1/4 cup olive oil - more or less as needed
kosher salt - to taste
black pepper - to taste
2 tablespoons fresh rosemary - chopped
1/2 cup parmigiano-reggiano cheese - shredded
2 tablespoons fresh parsley - chopped
Directions
In a large saucepan, boil potatoes until tender. Drain and allow to cool slightly.
Preheat oven to 400°F.
Spray a cookie sheet with non stick cooking spray and lay the potatoes out evenly on it.
With a potato masher or the bottom of a glass, gently press down on each potato to smash it.
Drizzle each liberally with olive oil, salt, pepper and rosemary.
Place in the oven for 10-15 minutes or until the edges just start to brown.
Remove from oven and sprinkle on the cheese and parsley.
Place back in the oven for approximately 5 minutes or until golden and bubbly.
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.
PREP
:
20 minutes
COOK
:
15 minutes
READY IN
:
35 minutes
Container
: large skillet with lid, small skillet
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.
Apricot Pie Recipe
Submitted by RecipeTips.com
This delicious pie is an anytime favorite.
PREP
:
1 hour
COOK
:
45 minutes
READY IN
:
1 hour
Container
: 9-inch Pie Plate
Servings
:
Ingredients
PIE CRUST:
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 cup shortening (chilled)
1/2 cup cold butter or margarine
Ice water (6 to 8 tablespoons)
FILLING:
1 can apricot pie filling
1 tablespoon sugar (optional)
Directions
PIE CRUST
:
In a large bowl, mix the flour and salt together. Cut butter into 1/4 inch slices. Using a pastry blender, cut the chilled shortening and butter into the flour and salt mixture until it forms coarse crumbs. The crumbs should resemble tiny split peas. Sprinkle the flour and fat mixture with 4 tbsp. of ice water. Gently mix, using a fork. If the crust seems dry, add more water, one tablespoon at a time. Only add enough water to make the dough hold together when a small piece is pinched between the fingers. Mix dough gently and quickly. Gather dough to form a ball, but do not overwork it.
Cut the dough in two to form two balls, one slightly larger than the other. Place the smaller ball of dough, which will be used as the top crust, in the refrigerator. Flatten the larger ball of dough into a 4 to 6 inch disk and place on a cool floured surface. Starting in the center, roll the crust outward. After every couple of rolls, rotate the rolling angle about 45° until you have rolled all around the crust. Always start rolling from the middle.
Check crust frequently to see if it is sticking to the surface. If it begins to stick, dust lightly with flour. Do not use any more flour than necessary. Roll crust until it is approximately 1/8 inch thick and 2 inches larger in diameter than an inverted pie plate.
Transfer the crust by partially rolling the crust around the rolling pin and gently lifting the crust on the pie plate. Be careful to center over the plate without stretching the dough. Once it is properly placed, unroll the crust from the rolling pin. Gently press the crust against the bottom and side of the pie plate. Trim the edges to about 1/2 inch, fold the overhang under so the crust is flush with the edge of the pie plate and flute the edges.
Place in the refrigerator while rolling out the top crust.
Prepare the filling for the pie before rolling out the top crust so that the filling is ready when the top crust is done. Roll out the smaller ball of dough in the same manner as the larger ball. Roll this dough out to approximately 1/8 inch thick and 10 inches in diameter.
Remove the bottom crust from the refrigerator and place filling in the crust. Moisten the edge of the crust with water and then center the top crust over the filled bottom crust. Transfer the top crust in the same manner as the bottom crust. Trim the overhang so that it is just slightly larger than the bottom crust. Fold the top overhang slightly over the bottom and then turn both under so they are flush with the edge of the pie plate. Flute edges as desired. Make slits in the top crust or poke several times with a fork to allow steam to escape when baking.
Bake according to the recipe used for filling. The crust should be golden brown when done.
FILLING
:
Add the pie filling after the bottom crust has been placed in the pie plate. Spread out evenly and then sprinkle the sugar over the top of the filling. The sugar can be eliminated, if preferred.
Place the top crust on the pie and finish as directed. After cutting slits in top crust for venting, brush the crust with egg white.
Place in an oven preheated to 375°F and bake for 45 minutes or until crust is golden brown.
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