RecipeTips.com

Meal Plan: April 17 - 23, 2011

Day 1
Dinner: 
Short Ribs Braised in Beer
Roasted Cauliflower with Pasta
Strawberry Marshmallow Fruit Salad
Angel Food Cake
Day 2
Dinner: 
Grilled Caribbean Chicken Sandwich
Bacon and Cabbage Slaw
Simple Applesauce
Day 3
Dinner: 
Beefy Macaroni and Cheese
Corn Bake
Day 4
Dinner: 
Grilled Pizza
Scotcheroos
Orange Spritz
Day 5
Dinner: 
Tortilla Pie
Easy Guacamole
Day 6
Dinner: 
Pasta Shrimp Bake
Yogurt Ambrosia
Cherry Chip Cookies
Day 7
Dinner: 
Sausage, Vegetables and Sweet Rice
Sausage Won-Tons
Lemon Tea Bread

Short Ribs Braised in Beer Recipe

Submitted by RecipeTips.com
The combined essenses of browned beef, smoky bacon and full-bodied beer blend to a rich deep flavor during the long slow braising process.
Short Ribs Braised in Beer Recipe
PREP: 30 minutes
COOK: 2 hours
Container: Heavy bottomed oven proof pan large enough to easily hold the meat
Servings:
Change Servings
Ingredients
  • 5 pounds bone-in beef short ribs
  • 1/4 pound bacon
  • 2 medium onions
  • 1 bottle of flavorful beer, preferably dark
  • 2 cups beef stock or water
  • bay leaves
  • 1/4 cup tomato paste
  • 2 tablespoons cooking oil
  • salt and pepper
Directions
  • Pre-heat oven to 350°. Trim excess fat from the meat, sprinkle with salt and pepper - about 1 teaspoon salt, 1/2 teaspoon pepper.  
  • Add 2 tablespoons of cooking oil to a heavy bottomed pot over medium-high heat When the oil is hot, brown the ribs in batches (to avoid crowding), then set browned ribs aside.
  • Pour or spoon off accumulated fat but leave any browned bits in the pan.  Chop the bacon into 1 inch pieces, add to the pan and cook until browned, about 5 minutes.  Add the onions, coarsely chopped, stir and cook until golden, another 5 minutes or so.  Add the tomato paste, stock or water, beer and bay leaf and bring to a boil, stirring to mix well.
  • Add the browned ribs. Cover the pan with a snug-fitting lid or foil, put in the oven, and bake until the meat is fork-tender, about 2 hours. Although it is not essential, it is a good idea to uncover the pan after about an hour and turn the rib pieces over in the braising liquid. Recover and return to oven.
  • When the meat is tender, remove it to a warm place (such as the turned-off oven), tip the pan and skim off any fat on the surface. On the stovetop, boil the braising liquid to reduce it to the consistency you prefer for a pour-over sauce. (If it's thick enough when you take it out of the oven, skip this step. If it's too thick, add a little water, cooking and stirring to blend.)
  • Remove bay leaf and add salt if necessary.  Serve the ribs with sauce drizzled over them; pass any remaining sauce to be added to taste.

Roasted Cauliflower with Pasta Recipe

Submitted by RecipeTips.com
When you try this unique pasta recipe, you'll be pleasantly surprised at how good cauliflower can be when it is roasted and combined with the delicious ingredients in this wonderful dish.
Roasted Cauliflower with Pasta Recipe
PREP: 15 minutes
COOK: 20 minutes
READY IN: 35 minutes
Container: stockpot for pasta, large baking sheet, medium skillet
Serving Size: 1 cup
Servings:
Change Servings
Ingredients
  • 1 pound fusili or any curly pasta
  • 1 cauliflower head, trimmed, cut into pieces
  • 1/4 cup olive oil
  • 2 tablespoons rosemary - fresh, chopped
  • salt and pepper
  • 2 tablespoons olive oil
  • 1 shallot - chopped
  • 2 cloves garlic - chopped
  • 1/2 lemon - juiced
  • 1/4 cup white wine vinegar
  • 1 tablespoon honey
  • 1 package slivered almonds - toasted (2 oz.)
  • parsley - fresh, for garnish
  • 1/2 cup parmesan cheese - fresh, grated
Directions
  • Boil pasta according to package directions. Reserve 1 cup pasta water. Drain pasta, set aside.
  • Preheat oven to 400°.
  • Spread cauliflower pieces out on baking sheet.
  • Sprinkle olive oil all over pieces, season with rosemary, salt and pepper. Toss cauliflower pieces to coat then spread back out on pan.
  • Bake in oven 20 minutes or until tender and browned, stirring occasionally.
  • Meanwhile heat 2 tablespoons olive oil in medium skillet.
  • Add shallots, garlic and saute 2 minutes. Add white vinegar, honey and stir to combine.
  • Add roasted cauliflower. Toss to coat all pieces. Shut off heat.
  • Place cooked pasta in large bowl; pour in cauliflower with seasoning. Toss to combine. May need to add 1/2-1 cup of reserved pasta water it's to dry.
  • Add slivered almonds, parsley, and grated cheese. Toss and serve warm.

Strawberry Marshmallow Fruit Salad Recipe

Submitted by RecipeTips.com
This sweet and fluffy salad is full of all your favorite fruits. Everyone will love this salad so don't be surprised if there isn't any leftover.
Strawberry Marshmallow Fruit Salad Recipe
PREP: 45 minutes
READY IN: 45 minutes
Ingredients
  • 1 small box instant vanilla pudding
  • 1 cup buttermilk
  • cup Cool Whip
  • 2 each bananas
  • 1 can pineapple tidbits - 15 oz., (drained)
  • 1 can mandarin oranges - 15 oz., (drained)
  • 16 ounces fresh strawberries - cut in half
  • 1 package colored mini marshmallows or white
Directions
  • Mix pudding and buttermilk; fold in cool whip.
  • Add the bananas, pineapple, mandarin oranges, strawberries, and marshmallows.
  • Refrigerate to cool.
Note: You can add any fruit of your choice.

Angel Food Cake Recipe

Submitted by RecipeTips.com
Sweet, airy, and delicate, this white sponge cake goes particularly well with a fresh berry sauce.
Angel Food Cake Recipe
PREP: 20 minutes
COOK: 45 minutes
READY IN: 1 hour
Container: 10" tube pan (ungreased)
Serving Size: 1 piece
Servings:
Change Servings
Ingredients
  • 1 cup cake flour (NOT all purpose flour)
  • 3/4 cup sugar, granulated sugar, granulated
  • 12 egg whites, cold (1 1/2 cups)
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon salt salt
  • 3/4 cup sugar, granulated
  • 3/4 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
Directions
  • Preheat oven to 350º F. Do not grease the tube pan.
  • Sift flour and 3/4 cup of sugar together, set aside in a small bowl.
  • In a large bowl, beat together egg whites, cream of tartar, and salt until the mixture becomes foamy. Gradually add 3/4 cup of sugar in small amounts while continuing to beat the egg whites until they form soft peaks. Add the vanilla and almond extract and continue beating until the meringue holds stiff peaks. Gently fold in the flour and sugar combination until just combined.
  • Pour batter into ungreased tube pan. Gently run a spatula through the batter to prevent large air pockets from forming.
  • Bake 35 to 40 minutes. Remove from oven and immediately invert pan on a rack or a bottle for 1 to 1-1/2 hours to cool completely. Cut carefully around the sides of the cake to remove. Garnish as desired.

Grilled Caribbean Chicken Sandwich Recipe

Submitted by RecipeTips.com
Tropical favorite that will bring a little kick to your grill this season.
Grilled Caribbean Chicken Sandwich Recipe
PREP: 10 minutes
COOK: 20 minutes
READY IN: 30 minutes
Container: medium glass dish or large plastic resealable bag
Serving Description: 1 chicken sandwich
Servings:
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Ingredients
  • 4 chicken breast, boneless, skinless
  • 2 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons hot pepper sauce
  • 1 1/2 tablespoons ginger, finely chopped
  • 1 1/2 tablespoons soy sauce
  • 1 1/2 tablespoons peanut oil
  • 2 cloves galic, coarsley chopped
  • 1 teaspoon thyme, dried
  • 3/4 teaspoon black pepper
  • 3/4 teaspoon allspice, ground
  • 1/2 teaspoon salt
  • 4 hamburger buns
  • butter for toasting buns
Directions
  • Combine ingredients in blender and purée. Place chicken breasts in glass dish or in large plastic bag, pour puréed mixture over the chicken. Cover, refrigerate overnight.
  • Heat grill to medium heat. Remove chicken breasts from marinade and place on grill; discard marinade. Cook for 10-12 minutes, turn chicken over and grill the other side for another 10 minutes or until juices run clear.
  • Lightly butter buns and place on grill, butter side down for about 1 minute or until lightly toasted.
  • Garnish with your favorite vegetables and serve.

Bacon and Cabbage Slaw Recipe

Submitted by RecipeTips.com
Light but meaty, this salad is always enjoyed when served as either a light entree or a tasty side dish.
Bacon and Cabbage Slaw Recipe
PREP: 10 minutes
COOK: 5 minutes
READY IN: 15 minutes
Container: Salad bowl
Serving Size: 1 cup
Servings:
Change Servings
Ingredients
  • DRESSING
  • 1/2 cup cider vinegar
  • 1/3 cup canola oil
  • 1/2 cup sugar
  • 2 teaspoons celery seed
  • 2 teaspoons Dijon mustard
  • salt and pepper, to taste
  • SALAD
  • 3 tablespoons red onion, chopped
  • 1 cup sweet red pepper, diced
  • 16 ounces coleslaw mix (red and green cabbage with carrots)
  • 1/2 cup bacon bits or pieces for garnish, more if desired
Directions
DRESSING - Makes approximately 1 cup
  • In a small, heavy sauce pan, combine vinegar, oil, sugar, and celery seed.
  • Over medium heat, bring to a boil, stirring frequently until sugar is dissolved.
  • Remove from heat and add mustard, whisking into the mixture. Season to taste.
  • Allow dressing to cool completely. If made a day ahead, refrigerate until serving. Prior to serving, let dressing warm to room temperature.

    SALAD
  • In a salad bowl, combine red onion, red pepper, coleslaw, and bacon bits. To increase the meaty flavor, add more bacon if desired.
  • Toss with dressing and serve.

    • Simple Applesauce Recipe

    Submitted by RecipeTips.com
    Easy to prepare, this favorite is a delicious accompaniment for pork and chicken or eaten as is for an energy boosting snack.
    Simple Applesauce Recipe
    PREP: 45 minutes
    COOK: 15 minutes
    READY IN: 1 hour
    Servings:
    Change Servings
    Ingredients
    • 6 Golden Delicious apples (or any good cooking apple, such as Braeburn, Fuji, Jonathan, or McIntosh
    • 1/2 cup cold water
    • 1/2 cup sugar
    Directions
    • Peel apples and cut into quarters. Remove the cores and then cut the apples into thick slices. Place slices immediately in water with lemon juice to prevent browning. Soak for 5 or 10 minutes, do not over soak.
    • Add cold water to a heavy 2-quart saucepan. Drain slices and add them to the saucepan. Bring apples and water to a boil over medium heat. Cover apples and reduce heat to low. For chunky sauce simmer apples for 8 to 10 minutes. For smoother applesauce, simmer for 12 to 15 minutes.
    • Add the sugar during the last 2 or 3 minutes of cooking time. Stir sugar into the sauce and finish cooking to desired consistency.
    • The applesauce can be served warm or chilled. Before storing in the refrigerator, allow the applesauce to cool and then place in a sealed container.

    Beefy Macaroni and Cheese Recipe

    Submitted by RecipeTips.com
    A hearty dish for the whole family to enjoy.
    Beefy Macaroni and Cheese Recipe
    PREP: 15 minutes
    COOK: 25 minutes
    READY IN: 35 minutes
    Container: large saucepan, 9x13 baking dish, large skillet
    Serving Description: Large Serving Spoonful
    Servings:
    Change Servings
    Ingredients
    • 1 pound elbow macaroni
    • 2 tablespoons vegetable oil
    • 2 cups chopped green bell pepper
    • 2 cups chopped onion
    • 1 tablespoon chopped garlic
    • 2 pounds lean ground beef
    • 3 cups canned crushed tomatoes
    • salt and pepper to taste
    • 1 teaspoon dried basil
    • 1 teaspoon dried cumin
    • 1 teaspoon dried oregano
    • 3 cups grated cheddar cheese - or cheese of choice
    Directions
    • Cook macaroni according to package directions; drain and set aside.
    • Heat oil in a large skillet.
    • Add the peppers, onion and garlic.
    • Sauté until soft.
    • Add the ground beef and sauté until browned.
    • Add the tomatoes, salt and pepper to taste.
    • Add to that the basil, cumin and oregano.
    • In a large bowl (or in the skillet) combine the macaroni and the beef mixture.
    • Spread it all in a 9x13 baking dish.
    • Top with cheese and bake 20-25 minutes in a 350° F oven or until cheese is browned and bubbly.
      Cooks Note: May substitute ground turkey or chicken in place of the beef if desired.
      Before adding the tomatoes to the beef mixture, drain off the fat and then place the beef back into the skillet.

    Corn Bake Recipe

    Submitted by RecipeTips.com
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    COOK: 45 minutes
    Container: 9- x 13-inch baking dish
    Ingredients
    • 1 can creamed corn
    • 1 can whole kernel corn, drained
    • 1/2 cup melted butter
    • 2 eggs
    • 8 ounces French onion dip (one small container)
    • 1 package corn bread mix (small box)
    Directions
    • In a large bowl, mix all of the ingredients.
    • Pour the mixture into a 9- x 13-inch baking dish. Bake uncovered at 350ºF for 40-45 minutes.

    Grilled Pizza Recipe

    Submitted by RecipeTips.com
    Pizza on the grill, good any time, is a summertime delight, with garden-fresh toppings and no need to heat up the oven.
    Grilled Pizza Recipe
    PREP: 5 minutes
    COOK: 10 minutes
    READY IN: 2 hours
    Container: grill, gas or charcoal, and ideally a food processor
    Serving Description: varies
    Ingredients
    • 1 cup warm water
    • 1 teaspoon sugar
    • 1 teaspoon dry yeast
    • 2 tablespoons olive oil, more as needed
    • 2 cups flour, preferably bread flour, plus more as needed
    • 1/3 cup corn meal
    • 1 teaspoon salt
    • 1 teaspoon crumbled dried herbs or garlic powder, optional
    Directions
    • Dissolve sugar in warm water and sprinkle yeast on top.  (If using instant yeast, add it to the dry ingredients.)  Let stand until yeast is foamy, about 10 minutes.
    • In food processor (use steel blade) combine flour, corn meal, and salt, plus dried herbs or garlic powder, if using.  Pulse to blend.
    • Add olive oil to the yeast liquid, stir well to get any yeast that may have settled to the bottom, and with the machine running, add to the dry ingredients.  Pulse until well mixed, and dough forms a sticky ball.  If dough is too wet to form a ball, add more flour a tablespoon or two at a time; if it's so dry that it's not sticky, add more water a tablespoon at a time.  Pulse briefly after each addition.
    • Scrape dough out onto lightly floured surface and knead into a ball.  Cover with a damp cloth or plastic wrap and let rise until doubled.  This will take about an hour in a warm place (see TIP) or longer at room temperature.
    • When ready to cook, have prepared toppings at hand.  Heat grill or start charcoal.  Briefly knead the dough, cut into desired number of pieces, and shape into balls.  This amount of dough will make four 9-10 inch, six 7-8 inch, or eight 6 inch crusts.  On a floured surface, roll the balls to about 1/8 inch thick, as even in thickness as possible.  Spread out flat or stack between sheets of parchment paper or flour-dusted waxed paper.
    • When grill is ready, lightly brush one side of crust with olive oil and grill, oiled side down until firm and a bit browned, several minutes.  Turn, quickly add toppings, cover grill, and cook until crust is crisp; this may take from 2-6 minutes depending on grill temperature and crust thickness.  Watch closely to prevent burning.
    • Serve immediately.
    • TIP: to make a warm place to speed dough rising, microwave a large glass of water for 2 minutes.  Leave the glass in the microwave and put in the covered bowl of dough.  To make dough a day ahead, cover and refrigerate.  Bring to room temperature before forming crusts.

     

    Scotcheroos Recipe

    Submitted by RecipeTips.com
    Classic bars with a crispy peanut butter taste and a topping made with chocolate and butterscotch chips for a combination of flavors. The bars and topping are the perfect blend for a great taste. Get the same great taste with our Butterscotch Chocolate Chip Cookies.
    Scotcheroos Recipe
    PREP: 15 minutes
    COOK: 10 minutes
    READY IN: 25 minutes
    Container: 9 x 13 cake pan
    Serving Description: 1 bar
    Servings:
    Change Servings
    Ingredients
    • 1 cup sugar
    • 1 cup light corn syrup
    • 1 cup peanut butter - creamy
    • 6 cups toasted rice cereal
    • 1 cup chocolate chips - semi sweet
    • 1 cup butterscotch chips
    Directions
    • Mix sugar and syrup in saucepan. Over medium-low heat dissolve sugar and bring just to a boil; stirring often.
    • Remove from heat and stir in peanut butter, mix well.
    • In a large bowl, add cereal. Add the peanut butter mixture and mix well.
    • Press into cake pan; butter your fingers so cereal mixture doesn't stick to your hands.
    • In a mixing bowl, combine chocolate and butterscotch chips, sprinkle evenly over cereal mixure, wait 10 minutes, then with a spatula spread the chips until smooth.
    • Let cool until chocolate/butterscotch topping stiffens. Cut into 2" squares and serve.

    Orange Spritz Recipe

    Submitted by RecipeTips.com
    A carbonated version of flavored orange juice - very enjoyable and very refreshing.
    Orange Spritz Recipe
    PREP: 5 minutes
    COOK: 0 minutes
    Servings:
    Change Servings
    Ingredients
    • 12 ounces frozen orange juice concentrate
    • 28 ounces club soda, chilled
    • 2 tablespoons lemon juice
    • 2 cups to 3 cups ice cubes
    • 1 orange, thinly sliced
    • 1 lemon, thinly sliced
    Directions
    • Combine orange juice and 1 1/4 cup cold water in a large pitcher, stir until orange juice disolves.
    • Add remaining ingredients and mix well. Serve cold.
    • Garnish with orange and lemon slices.

    Tortilla Pie Recipe

    Submitted by RecipeTips.com
    Filled with ground beef, chopped vegetables, cheese, and a variety of seasonings, this layered Mexican-style recipe is a flavorful, satisfying entree. Try this savory deep-dish pie as a main course for your Cinco de Mayo fiesta.
    Tortilla Pie Recipe
    PREP: 30 minutes
    COOK: 20 minutes
    READY IN: 50 minutes
    Container: 9 inch springform pan, skillet, baking sheet or foil
    Serving Description: 1 slice
    Servings:
    Change Servings
    Ingredients
    • 4 flour tortillas (10-inch)
    • 1 tablespoon olive oil
    • 1 medium onion - chopped
    • 1 1/2 teaspoons ground cumin
    • 1/2 teaspoon red pepper flakes
    • salt and pepper to taste
    • 2 tablespoons tomato paste
    • 1 pound ground beef
    • 3 cloves garlic - minced
    • 1 package (10 oz.) frozen corn kernels
    • 1 (10 oz.) can of tomatoes with green chiles - drained
    • 1 (15 oz.) can garbanzo beans (chickpeas) - drained
    • 3 cups loosely packed spinach - torn into pieces
    • 2 cups Monterey Jack cheese or Colby cheese - shredded
    • fresh cilantro for garnish (optional)
    • sour cream (optional)
    • favorite salsa (optional)
    Directions
    • Preheat oven to 400 degrees F.
    • Lightly spray or grease the bottom and sides of a springform pan.
    • In a skillet over medium heat, add olive oil, onion, cumin and red pepper flakes, season with salt and pepper.
    • Cook until onion has softened, 3-5 minutes.
    • Stir in tomato paste.
    • Add hamburger and garlic, crumble hamburger as it cooks until no longer pink.
    • Add corn, spinach, diced tomatoes and garbonzo beans (chickpeas).
    • Stir and cook until spinach has wilted, approximately 2 minutes.
    • Place 1 tortilla in the bottom of the springform pan.
    • Spread approximately 1 1/2 cup of the beef mixture evenly on top.
    • Then sprinkle on 1/2 cup cheese.
    • Repeat with 2 more layers and top with the last tortilla.
    • Sprinkle with the remaining 1/2 cup of cheese.
    • Set springform pan on a baking sheet or on top of foil to catch any drippings while being baked.
    • Bake pie until slightly browned, 15-20 minutes.
    • Run a knife around the edge of the pan and remove the sides.
    • Allow to cool slightly.
    • Using 2 wide spatulas, lift the pie from the bottom of the pan and transfer it to a serving platter or cutting board.
    • Cut into wedges.
    • Serve with cilantro, sour cream, and salsa if desired.

    Easy Guacamole Recipe

    Submitted by RecipeTips.com
    Fresh avocados make this easy to prepare dip so distinctive and delicious. Watch it disappear when served at your next party or family gathering.
    Easy Guacamole Recipe
    PREP: 10 minutes
    COOK: 0 minutes
    READY IN: 10 minutes
    Container: medium mixing bowl, hand mixer
    Serving Description: Makes approximately 2 cups
    Ingredients
    • 3 avocados - ripe
    • 1 teaspoon salt
    • 1/2 lime - juiced
    • 1/4 cup salsa - your favorite variety
    Directions
    • Slice avocados in half, remove the pit, and scoop out the green insides into a medium bowl.
    • Mash the avocado with a fork to break it apart.
    • Add the remaining ingredients and stir to combine.
    • If you like a creamier guacamole, beat with a hand mixer. For a chunkier texture, continue to combine with a fork until you reach the desired consistency.
    • Serve with chips as an appetizer or with Mexican foods as a condiment.

    Pasta Shrimp Bake Recipe

    Submitted by RecipeTips.com
    Delicious and satisfying, this inventive, cheese-filled casserole, loaded with delicately flavored shrimp, is sure to be a hit.
    Pasta Shrimp Bake Recipe
    PREP: 25 minutes
    COOK: 45 minutes
    READY IN: 1.25 hours
    Container: 9x13x2 casserole dish, small mixing bowl
    Servings:
    Change Servings
    Ingredients
    • 1 pound spaghetti or fettuccini pasta - cooked and drained
    • 1 1/2 pounds shrimp - cooked or uncooked
    • 1 cup Swiss cheese
    • 1 cup provolone cheese
    • 16 ounces salsa - chunky
    • 3/4 cup Colby Jack cheese
    • 3/4 cup parsley - fresh and minced
    • 1 teaspoon basil
    • 1 teaspoon oregano
    • 2 eggs
    • 1 cup half-n-half
    • 8 ounces yogurt - plain
    Directions
    • Grease a 9x13x2 casserole dish.
    • Layer the dish with 1/2 of the pasta, shrimp, Swiss cheese, provolone cheese and salsa.
    • Repeat the layers and then sprinkle with the colby jack cheese, parsley, basil and oregano.
    • In a small bowl, whisk the eggs, cream and yogurt.
    • Pour over the casserole and bake, uncovered, in a 350° F. oven for 25-30 minutes or just until heated through and bubbly.
    • Allow to stand for 5 minutes before serving.

    Yogurt Ambrosia Recipe

    Submitted by RecipeTips.com
    Yogurt adds a pleasing tanginess to balance the sweetness of the other ingredients. The recipe can be doubled or tripled, and it keeps well in the refrigerator.
    Yogurt Ambrosia Recipe
    PREP: 10 minutes
    COOK: 0 minutes
    READY IN: 10 minutes
    Serving Size: 1 cup
    Servings:
    Change Servings
    Ingredients
    • 1 20 oz. can pineapple chunks in juice (or 2 cups fresh)
    • 1 11 oz. can mandarin oranges (or use 1 large navel orange)
    • 2 cups miniature marshmallows
    • 1 cup shredded coconut (sweetened or unsweetened, as preferred)
    • 1/2 cup plain yogurt
    Directions
    • Drain fruit well (reserve juice for another use). Mix all ingredients together and chill. Serve cold

    Cherry Chip Cookies Recipe

    Submitted by RecipeTips.com
    The buttery flavor of this cookie and the sweet cherry accent of the cherry chips create a delightful taste.
    Cherry Chip Cookies Recipe
    PREP: 15 minutes
    COOK: 1 hour
    READY IN: 1.25 hours
    Container: Cookie Sheet
    Serving Description: One cookie
    Servings:
    Change Servings
    Ingredients
    • 1 cup margarine
    • 1 cup powdered sugar
    • 1 teaspoon vanilla
    • 1 3/4 cups flour
    • 1/2 teaspoon baking soda
    • 1 cup cherry chips
    • Variation - add ingredient below:
    • 1/2 cup oatmeal (reduce flour to 1 1/2 cups)
    Directions
    • Preheat the oven to 350°F.
    • Note: This recipe does not call for any eggs.
    • Combine the margarine, powdered sugar and vanilla in a mixing bowl and beat until light and fluffy.
    • Add the flour and baking soda. Mix until well blended.
    • Add cherry chips and stir until well distributed.
    • On an ungreased cookie sheet, drop rounded teaspoons of dough, leaving at least an inch between to allow for spreading. Slightly flatten each cookie with the back of a spoon. Note: A rounded teaspoon makes a fairly small cookie. If a larger cookie is desired, use approximately 50% more dough.
    • Place in the preheated oven and bake for 8 to 9 minutes (11 to 13 minutes for larger cookies). Cookies are done when they start to brown slightly around the edges.
    • Remove from the oven and allow cookies to set on cookie sheet for 1 to 2 minutes to firm up slightly before removing. Remove and place on a wire rack to cool.

    Sausage Vegetables and Sweet Rice Recipe

    Submitted by RecipeTips.com
    The meat, mushrooms, and vegetables cooked in savory juices are delicious served over rice.
    Sausage Vegetables and Sweet Rice Recipe
    PREP: 30 minutes
    COOK: 1.5 hours
    READY IN: 2 hours
    Container: large heavy sauce pan, large skillet, large serving container
    Servings:
    Change Servings
    Ingredients
    • 3 cups raw jasmine rice
    • 4 1/2 cups water
    • 3 teaspoons salt
    • 2 ounces dried shiitake mushrooms
    • 3 tablespoons oyster sauce, divided
    • 2 tablespoons soy sauce
    • 2 tablespoons corn starch
    • 1 teaspoon salt
    • 1 tablespoon honey
    • 2 tablespoons red wine
    • 3 to 4 links Chinese style sausage, diced
    • 4 to 6 links turkey sausage, chopped
    • 1 bunch green onions, sliced
    • 1 pound shrimp (frozen, remove tails and cut into thirds)
    • 2 tablespoons sesame oil
    • 1 cup water chestnuts, coarsely chopped
    • 1 cup frozen baby green peas
    Directions
    • Rinse rice in cold water using a colander.
    • In a large sauce pan, bring 4½ cups of water to a boil. Add salt as the water begins to boil, then add rice, and turn heat to simmer. Cook, in a covered sauce pan, for 20 to 25 minutes, or until water is absorbed.
    • Remove rice from heat, allow rice to rest (covered) for 10 minutes.
    • While rice is cooking, chop dried mushrooms, and rehydrate according to package directions. Drain water from mushrooms (reserving mushroom water for later use). In a bowl, combine 1 tablespoon oyster sauce, the soy sauce, red wine, salt, honey, and corn starch and marinate mushrooms in this mixture for 15 to 20 minutes.
    • In a heavy skillet sauté turkey sausage, Chinese sausage, and green onions over medium heat for approximately 10 minutes or until sausage appears thoroughly cooked. Add marinated mushrooms to skillet and continue sautéeing for 10 minutes, stirring frequently. Add reserved water from mushrooms as needed to prevent ingredients from sticking to the bottom of the skillet. Transfer ingredients to a large serving bowl.
    • Add sesame oil to skillet and sauté shrimp for 2 minutes. Stir in meat and mushroom mixture and add water chestnuts and 2 tablespoons of oyster sauce. Continue cooking for 2 minutes, stirring to combine. Turn off heat and stir in peas.
    • Serve over rice or mix all together, if desired.

    Sausage Won-Tons Recipe

    Submitted by RecipeTips.com
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    PREP: 35 minutes
    COOK: 15 minutes
    READY IN: 45 minutes
    Ingredients
    • 1/2 pound ground sausage - cooked and crumbled
    • cottage cheese - large curd, drained
    • 1 egg
    • 1/4 cup chives - chopped
    • 1/2 cup parmesan cheese - grated
    • 1 tablespoon Italian seasoning
    • non-stick cooking spray
    • wonton wrappers
    Directions
    • Mix all ingredients.
    • Add enough cottage cheese to hold mixture together slightly.
    • Fill empty won ton wrapper with approximately 1 tbsp of the mixture and fold 4 corners to middle and seal.
    • Place on a baking sheet with sides.
    • Spray tops of sealed won tons with butter spray or cooking spray.
    • Bake at 375° until golden brown. Usually about 10-15 minutes.

    Lemon Tea Bread Recipe

    Submitted by RecipeTips.com
    Bursting with lemon flavor, this wonderfully moist quick bread is perfect for afternoon tea or coffee or when served at breakfast or brunch.
    Lemon Tea Bread Recipe
    PREP: 20 minutes
    COOK: 1 hour
    READY IN: 1.25 hours
    Container: 9x5 loaf pan, 2 medium mixing bowls
    Serving Size: 1 slice
    Servings:
    Change Servings
    Ingredients
    • 3/4 cup milk
    • 2 tablespoons lemon zest - divided
    • 1 tablespoon lemon thyme - finely chopped
    • 2 cups flour
    • 1 1/2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 6 tablespoons unsalted butter - at room temperature
    • 1 cup sugar
    • 2 eggs
    • GLAZE
    • juice of 2 lemons
    • 1 cup confectioners' sugar
    Directions
    • Grease a loaf pan. Heat milk over medium heat for about 4 minutes with 1 tablespoon zest and lemon thyme.
    • Turn off heat and let steep until cool. Set aside.
    • Mix flour, baking powder and salt together.
    • In another bowl, cream butter, add sugar, continue beating until light and fluffy. Beat in eggs, 1 at a time. Add 1 tablespoon lemon zest.
    • Mix in flour alternately with cooled herbed milk.
    • Mix just until blended.
    • Pour into greased pan.
    • Bake 50-60 minutes at 325°, until toothpick inserted in center comes out clean. Glaze while hot.
    • For glaze: Whisk together lemon juice and confectioners' sugar, adding sugar little by little until glaze is thick but pourable.
    • Pour over hot bread.
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