RecipeTips.com

Meal Plan: May 1 - May 7


Grilled Tri-Tip Roast Recipe

Submitted by RecipeTips.com
When rubbed with the tasty blend of seasonings and basted with the tangy sauce in this recipe, a tri-tip roast becomes a flavorful treat that is guaranteed to be among your favorite grilled beef recipes.
Grilled Tri-Tip Roast Recipe
PREP: 20 minutes
COOK: 40 minutes
READY IN: 1 hour
Container: grill, medium saucepan, small mixing bowl
Serving Description: 4 slices
Servings:
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Ingredients
  • SAUCE:
  • 1/2 cup ketchup
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon molasses
  • 1 teaspoon soy sauce
  • 1/2 teaspoon chili powder
  • 1 teaspoon garlic - chopped
  • 1/4 teaspoon celery salt
  • 1/2 teaspoon liquid hickory smoke
  • RUB:
  • 1 teaspoon kosher salt
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon fresh garlic - chopped
  • 2 pounds tri-tip beef roast
  • 3 tablespoons olive oil
Directions
SAUCE:
  • In a medium saucepan, combine all of the sauce ingredients with 2 tablespoons of water.
  • Bring to a simmer over medium heat.
  • Cook for one minute and then set aside.
  • Save half of the sauce for dipping and use half for brushing onto the meat.
RUB:
  • Mix all ingredients together in a small mixing bowl.
ROAST:
  • Allow the roast to sit at room temperature for 20 minutes before grilling.
  • Coat the meat with olive oil.
  • Season with the rub mixture.
  • Grill over direct medium heat for approximately 5 minutes on each side until well marked with grill marks.
  • Move the roast to indirect medium heat, cook to desired doneness (20-30 minutes more for medium rare).
  • Brush the roast with sauce every five minutes or so as it is grilling.
  • Remove from grill and allow it to rest for 10 minutes.
  • Cut meat across the grain into thin slices.
  • Serve with the remaining sauce.

Grilled Rosemary Potatoes Recipe

Submitted by RecipeTips.com
Red potatoes are exceptionally good when cooked on the grill, but when the potatoes are enhanced with a coating of olive oil, salt and pepper, and a generous amount of fresh rosemary, the grilled red potatoes are even better.
Grilled Rosemary Potatoes Recipe
PREP: 10 minutes
COOK: 20 minutes
READY IN: 30 minutes
Container: mixing bowl, grill, vegetable grill rack
Servings:
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Ingredients
  • 2 pounds red potatoes - washed and quartered
  • 3 sprigs fresh rosemary - stemmed and chopped
  • 1/3 cup olive oil
  • salt and pepper to taste
Directions
  • Place all of the ingredients, except the potatoes, in a mixing bowl. Stir to combine.
  • Add the potatoes and stir until all of the potatoes are covered with the oil mixture.
  • Heat the grill to medium.
  • Place the potatoes in a vegetable grill rack or you can place a piece of tin foil directly on the grill and grill the potatoes on top of that. If using tin foil, be sure to spray it with a nonstick cooking spray before placing it on the grill.
  • Grill for 20 minutes, stirring occasionally.

Cauliflower Gratine Recipe

Submitted by RecipeTips.com
If your looking for something different from the regular side dishes, here you go. This dish can be made a day in advance and bake when you need to.
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PREP: 20 minutes
COOK: 30 minutes
READY IN: 50 minutes
Ingredients
  • 1 head cauliflower , cut into large florets
  • 4 tablespoons butter , divided
  • 3 tablespoons flour
  • 2 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon grated nutmeg
  • 3/4 cup freshly grated Gruyere, divided
  • 1/2 cup freshly grated Parmesan
  • 1/4 cup fresh bread crumbs
Directions
  • Preheat the oven to 375 degrees F.
  • Ina large pot of boiling salted water, cook the cauliflower florets for 5 to 6 minutes, until tender but still firm. Drain.
  • In a medium saucepan over low heat, melt half of the butter. Add the flour and stir constantly for 2 minutes. Pour in the milk and stir until it comes to a boil. Whisking constantly, boil until thickened, approximately 1 minute. Remove from heat.
  • Add salt, pepper, nutmeg, Gruyere (reserving 1/4 cup) and Parmesan.
  • Pour 1/3 of the sauce on the bottom of an 8x11 baking dish. Place the cauliflower on top and spread the rest of the sauce evenly over the cauliflower.
  • Combine the bread crumbs with the remaining Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the breadcrumbs. Season with salt and pepper, if desired. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

Multigrain Bread Recipe

Submitted by RecipeTips.com
Although it takes about 3 hours to produce home made bread (and much of this is rising time), it is not difficult--and the results are well worth the time spent. Makes one large or two small loaves.
Multigrain Bread Recipe
PREP: 2 hours
COOK: 45 minutes
READY IN: 3 hours
Container: baking sheet
Serving Description: makes 2 loaves
Ingredients
  • 1 cup water
  • 1 tablespoon or 1 packet dry yeast
  • 1 cup white bread flour, more as needed
  • 1 cup whole wheat flour
  • 1/2 cup cornmeal
  • 1/2 cup rolled oats (oatmeal)
  • 1 teaspoon salt
  • 2 tablespoons honey
  • 3 tablespoons vegetable oil
Directions
  • Dissolve yeast in one cup of warm water. Let sit until proofed (foamy), about 10 minutes.
  • Add dry ingredients to the workbowl of food processor. Pulse a few times to blend.
  • Add honey and oil to proofed yeast. Pour into food processor and pulse with dry ingredients until dough makes a rough ball. Dough should be somewhat sticky. If it seems dry, add a tablespoon of water and pulse briefly.
  • Scrape dough out onto a lightly floured work surface and knead a few times, adding flour 1 tablespoon at a time if dough is too sticky to work with.
  • For the first rising: Put dough in greased bowl twice as big as dough ball (to accomodate risen dough), cover with a damp cloth, and let rise in a warm draft-free place until about doubled in size, about 1 hour. (To make a suitable place, microwave  1 glass of water 2 minutes on high and put the dough in the microwave with the heated water.)
  • For the second rising: When dough has about doubled, deflate it by pushing with your fist, fold it over on itself a few times, and allow to rise again for about 1/2 hour.
  • To shape loaves: Return dough to work surface and flatten with hands or rolling pin to remove any air bubbles. For a large loaf, shape the dough into an oblong. To make small loaves, divide dough in half and shape each half into a round or oblong loaf. On a baking sheet, sprinkle areas of cornmeal somewhat larger than the loaves. Center the loaves on the cornmeal areas, cover loosely with damp cloth, and let rise until about double. Preheat oven to 375° F.
  • Using a very sharp knife, razor etc., carefully (so loaf doesn't deflate and collapse) slash loaf tops with parallel or criss-cross lines. (This allows expansion as the bread bakes. You can skip this step; the bread will still bake just fine, but there may be irregular bulges in the crust.)
  • Bake in preheated oven until loaves sound hollow when tapped on the bottom, about 40 minutes. Cool on a rack before slicing.

Coconut Cream Dessert Recipe

Submitted by RecipeTips.com
A delicious dessert that any coconut lover is sure to enjoy!
Coconut Cream Dessert Recipe
Container: 9 x 13 baking dish
Servings:
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Ingredients
  • 1 1/2 cups flour
  • 1/2 cup butter or margarine
  • 1/2 cup chopped pecans
  • 8 ounces cream cheese - softened
  • 1 cup powdered sugar
  • 8 ounces whipped topping - divided
  • 3 packages instant French vanilla pudding - 4 oz. pkgs.
  • 3 1/2 cups milk
  • 1 cup coconut
  • 1/3 to 1/2 cup of toasted coconut
Directions
  • Combine the flour and butter together using a fork or pastry blender. The butter should still be firm, not softened or melted. Work the mixture until it forms coarse crumbs that resemble small peas. Then add in the nuts.
  • Pour this mixture into a 9 x 13 baking dish (or pan) and pat into the bottom.
  • Bake at 350° F for 10 to 15 minutes, just until edges are starting to brown a little. Remove from the oven and allow the crust to cool.
  • Cream the cream cheese and powdered sugar together. Mix 1 cup of whipped topping in with the cream cheese mixture.
  • Spread the cream cheese mixture evenly over the cooled crust.
  • Whisk the pudding mix and milk together until thickened and then add 1 cup of coconut to the pudding.
  • Spread the pudding mixture evenly on top of the cream cheese layer.
  • Spread the remaining whipped topping over the pudding.
  • Sprinkle 1/3 to 1/2 cups of toasted coconut over the top of the whipped topping, the amount depends on your personal preference.
  • Refrigerate until chilled. Serve and enjoy!
  • This dessert keeps well when stored properly in the refrigerator.

Slow Cooked Pulled Pork Recipe

Submitted by RecipeTips.com
Classic pulled pork makes great sandwiches that are perfect for feeding a large group.
Slow Cooked Pulled Pork Recipe
PREP: 15 minutes
COOK: 6 or more hours
READY IN: 6 or more hours
Container: 6-quart slow cooker, small bowl, large bowl
Serving Description: 1 sandwich
Servings:
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Ingredients
  • 5 pounds pork shoulder roast
  • 3/4 cup apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 1 teaspoon red pepper flakes - crushed
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon seasoning salt
Directions
  • Place pork shoulder in a slow cooker.
  • In a small bowl, combine the remaining ingredients and pour over the pork roast.
  • Cover the slow cooker with the lid and cook on low for 10-12 hours.
  • Remove the roast to a tray or cutting board.
  • Using two forks, pull the meat apart until shredded.
  • Place shredded pork in a large bowl and pour some of the liquid from the slow cooker over the meat until it is as moist as you like.
  • Return the meat to the slow cooker to keep it warm until ready to serve.
  • Serve on fresh buns for sandwiches.

Mamas Mac and Cheese Recipe

It's a yummy and delightful treat that could be eaten any time.
Mamas Mac and Cheese Recipe
PREP: 15 minutes
COOK: 45 minutes
READY IN: 1 hour
Servings:
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Ingredients
  • 3 cups macaroni
  • 1 each medium yellow onion
  • 2 cups Velvetta cheese
  • 1 cup water
  • 8 ounces cream cheese
  • 1 cup butter
  • 1 tablespoon white pepper
  • 1 1/2 cups milk
  • 1 tablespoon dijion mustard
  • 1 cup breadcrumbs
Directions
  • Boil the noodles until you see that the noodles are looking less hard and more loose.
  • Cut the Velveeta cheese into cubes and add to the pasta.
  • When the pasta and the Velveeta cheese are into the pot add the chopped onion and let it cook on medium low heat.
  • Add 1 cup of water.
  • Add the white pepper then add the seasonings of choice.
  • Then add the flour but don't let the flour burn. If it does the recipe isn't messed up; just turn the heat down mix constantly.
  • Add the milk and mustard; let the macaroni cook.
  • Now, and finally, add the creamed cheese.
  • Put the macaroni and cheese mixture in a good sized baking pan.
  • Then melt the butter and add it to a large bowl; add your breadcrumbs and mix slowly.
  • Add the breadcrumbs on top of the mixture. Then take a cooking brush and remove the little bit of butter left in the bowl and brush it on the breadcrumbs.
  • Bake for 45 minutes.

Cereal Raisin Cookie Recipe

Submitted by RecipeTips.com
Filled with chewy goodness, this cookie is sure to please.
Cereal Raisin Cookie Recipe
PREP: 15 minutes
COOK: 10 minutes
READY IN: 30 minutes
Container: baking sheets and mixer
Serving Description: 1 cookie
Servings:
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Ingredients
  • 1 cup (2 sticks) butter or margarine
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 2 cups flour
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup Total cereal
  • 1 teaspoon vanilla
  • 2 cups oatmeal
  • 1 cup coconut
  • 1 cup raisins
Directions
  • Cream butter, sugar and eggs together with an electric mixer.
  • In a medium bowl, sift the flour, baking powder, salt and baking soda.
  • Combine this into the creamed mixture.
  • Add the vanilla.
  • Stir in oatmeal, Total flakes, coconut and raisins.
  • Drop by spoonfuls on an ungreased baking sheets.
  • Bake at 350° for 10-12 minutes.
  • Do not over cook these - keep them soft.

Beef Fajitas Recipe

Submitted by RecipeTips.com
Fresh ingredients and a mildly flavored marinade highlight these wonderful, easy to prepare wraps filled with grilled beef, onions, and peppers.
Beef Fajitas Recipe
PREP: 30 minutes
COOK: 15 minutes
READY IN: 45 minutes
Container: A glass baking dish or glass bowl and a small saucepan
Serving Size: 1 each
Servings:
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Ingredients
  • 2 pounds beefsteak (cuts from the chuck or flank work best)
  • 15 ounces chopped tomatoes with mild green chiles
  • 1 tablespoon olive oil
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic salt
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon honey
  • 1 large onion, sliced
  • 1 red or yellow pepper, cut into strips
  • 1/4 cup cilantro - chopped
  • 8 flour tortillas
  • Optional: Refried beans, guacamole, sour cream, shredded cheese
Directions
  • Place the beefsteak into a glass baking dish or glass bowl.
  • In a small bowl, combine tomatoes, olive oil, lime juice, salt, black pepper, garlic salt, Worcestershire sauce, and honey. (Note: add more or less salt and pepper according to taste.) Mix well and pour over the steak. Cover and refrigerate at least two hours, turning the meat occasionally.
  • Remove steak from dish and save the marinade mixture.
  • Grill the steak over medium-high heat for 10 to 12 minutes for medium doneness.
  • Grill the onion slices and pepper strips (in tin foil if necessary to prevent them from falling through grill grate) until they are tender.
  • In a small saucepan, bring marinade mixture to a boil. Cook on high heat for two minutes; then reduce to a simmer and cook for three minutes. Keep warm while preparing the fajitas. (Note: it is important that the marinade be well cooked to prevent possible foodborne illness that could occur as a result of being in contact with raw meat.)
  • Slice the steak across the grain, diagonally.
  • Place strips of the steak, peppers, cilantro, and onions onto a warm tortilla and top with the cooked marinade mixture.
  • Wrap the ingredients inside the tortilla.
  • Optional: add refried beans, guacamole, sour cream, or cheese to the wrap if desired.

Mexican Chipotle Brownies Recipe

Submitted by RecipeTips.com
Chocolate brownies with a hint of cinnamon and spiciness.
Mexican Chipotle Brownies Recipe
PREP: 10 minutes
COOK: 40 minutes
READY IN: 50 minutes
Container: 11x7 or 9x13 baking dish, sauce pan and medium bowl
Serving Description: 1 small bar
Servings:
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Ingredients
  • 1 cup butter regular or unsalted (2 sticks)
  • 1 cup flour
  • 4 ounces unsweetened chocolate
  • 1 1/2 cups sugar
  • 1 teaspoon cinnamon
  • 3/4 teaspoon ground chipotle chile powder or grind one whole dried chipotle pepper
  • 4 eggs
  • 1 cup semi sweet chocolate chips
  • 1 teaspoon vanilla
  • powdered sugar - opt. garnish
Directions
  • Preheat oven to 325°.
  • Grease and flour the baking dish.
  • Heat butter and chocolate in a saucepan over medium low heat, stirring until all is melted.
  • In a medium bowl, stir together flour, sugar, cinnamon, and chipotle chile pepper.
  • Add sugar mixture to the melted chocolate and butter mixture, stir to combine.
  • Add eggs and vanilla.
  • Mix until smooth.
  • Turn off the heat and add chocolate chips.
  • Pour mixture into a prepared baking pan.
  • Bake until the center is set, 35-40 minutes.
  • Cool completely and garnish if desired, with a dusting of powdered sugar. Cut into small squares and serve.

Italian Sausage and Pasta Bake Recipe

Submitted by RecipeTips.com
Full-flavored Italian sausage, tender sauteed vegetables, and smooth, mellow cheese combine in this splendid pasta dish.
Italian Sausage and Pasta Bake Recipe
PREP: 30 minutes
COOK: 20 minutes
READY IN: 50 minutes
Container: heavy skillet, 3 quart baking dish
Servings:
Change Servings
Ingredients
  • 8 ounces pasta, linguine or similar
  • 1/2 pound fresh Italian sausage
  • 1 pound lean ground beef
  • 1 cup sweet green pepper, chopped
  • 1 medium sweet onion, chopped fine
  • 1 clove garlic, chopped
  • 4 ounces can sliced mushrooms, drained
  • salt and pepper to taste
  • 28 ounces prepared spaghetti sauce with mushrooms
  • 12 ounces shredded mozzarella cheese
  • garnish: fresh grated parmesan cheese
Directions
  • In a heavy skillet over medium heat, brown sausage, ground beef, green pepper, onions, and garlic until meat is no longer pink and vegetables are softened, approximately 15 minutes. Drain off excess grease. Add the drained canned mushrooms and heat thoroughly. Pour spaghetti sauce over meat and vegetable mixture in skillet and simmer uncovered for 20 minutes.
  • Preheat oven to 350° F.
  • Spray 3 quart baking dish with non-stick cooking spray.
  • While sauce simmers, prepare pasta according to package directions. Drain pasta and pour into baking dish. Top with meat sauce and combine lightly. Sprinkle mozzarella cheese over top and bake 20 minutes, or until cheese is bubbly and light golden in color.
  • Serve hot. Garnish with parmesan cheese, if desired.

Broccoli Side Dish Recipe

Submitted by RecipeTips.com
A low carb side dish that goes together in minutes.
Broccoli Side Dish Recipe
PREP: 15 minutes
COOK: 5 minutes
READY IN: 20 minutes
Container: large pot, medium mixing bowl
Serving Description: 1 cup
Servings:
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Ingredients
  • 2 pounds fresh broccoli - cut up
  • 1/4 cup olive oil
  • 1 1/2 tablespoons balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon garlic - minced
  • ground pepper to taste
  • 1/2 lemon - zested
  • 1/4 cup toasted, sliced almonds
Directions
  • Cook broccoli in large pot of boiling water for 3-4 minutes, just until crisp tender.
  • Place in an ice water bath to stop cooking.
  • Drain.
  • In a medium bowl, whisk together the oil, vinegar, Dijon, garlic pepper and lemon zest.
  • Pour over broccoli, pepper to taste and toss to combine.
  • Squeeze one lemon over all.
  • Sprinkle with toasted, sliced almonds.

Garlic Bread Recipe

Great addition to any meal.
Garlic Bread Recipe
PREP: 5 minutes
COOK: 10 minutes
READY IN: 15 minutes
Ingredients
  • 1 loaf French bread
  • 5 tablespoons butter, softened
  • 2 teaspoons olive oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon Italian seasoning
  • salt and pepper, to taste
  • 3/4 cup Parmesan cheese
Directions
Preheat the broiler.

Cut the bread into 1 inch slices. Place slices on a large baking sheet.

In a bowl, combine butter, oil, garlic, and seasonings. Spread one side of each piece of bread with butter mixture. Broil for 5 minutes or until golden brown, checking often.

Top with cheese and return to broiler for 2-3 minutes, or until cheese has melted.


Chicken Enchiladas Recipe

Submitted by RecipeTips.com
A creamy, satisfying enchilada that is sure to please.
Chicken Enchiladas Recipe
PREP: 15 minutes
COOK: 30 minutes
READY IN: 45 minutes
Container: 9"x13" baking dish
Servings:
Change Servings
Ingredients
  • 3 pounds chicken; 1 whole or 2 large chicken breasts, cooked, and torn into long slim pieces
  • 2 cans cream of chicken soup
  • 8 ounces sour cream
  • 1/2 can chopped green chilies (more or less according to taste)
  • 1 package 10-inch flour tortillas.
  • 3 cups shredded cheddar cheese
Directions
  • Preheat oven to 350º F.
  • In a saucepan over medium heat, combine the soup, sour cream, and green chilies.
  • Place cooked chicken onto flour tortillas, distributing it evenly among the tortillas.
  • Using one half of the soup mixture, pour an even amount onto each chicken topped tortilla. Sprinkle each with cheddar cheese; then roll up the tortillas, and place them in a 9"x13" baking dish. Top with remaining soup mixture and sprinkle with cheddar cheese.
  • Bake for 30 minutes, or until cheese has melted.
  • Top with sour cream and serve hot.

Mexican Corn Cakes Recipe

Submitted by RecipeTips.com
A fun way to use left over corn on the cob.
Mexican Corn Cakes Recipe
PREP: 5 minutes
COOK: 10 minutes
READY IN: 15 minutes
Container: Large bowl, fry pan
Serving Description: 1 patty
Servings:
Change Servings
Ingredients
  • 1 1/2 cups masa harina
  • 1/2 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1/2 cup grated cotija cheese (can substitute fresh grated parmesan cheese)
  • 2 cups coarsely chopped fresh or frozen corn kernels. Approximately 2 large ears of corn.
  • 1 cup warm water - use only as much as you need
  • 5 tablespoons vegetable oil for frying
Directions
  • Whisk together masa harina, flour, baking powder and salt in a large bowl.
  • Stir in corn and cheese.
  • Add 1/4 cup water at a time, stirring after each addition until mixture holds together. (Usually takes approximately 1 cup total.)
  • Heat 1/4 c oil in fry pan or cast iron skillet over medium heat until hot but not smoking.
  • Meanwhile, shape 1/3 cup of mixture with your hands to form a patty that is approximately 1/3 inch think.
  • Repeat with remaining mixture, making 8 patties.
  • Working in batches of 4, fry patties, turning once, until golden brown. This takes approximately 2-4 minutes per side.
  • Using a slotted spoon, transfer to a paper towel to drain.
  • If pan becomes dry, add more oil as you go.
  • Cover patties with foil to keep them warm until ready to serve.

Homemade Canned Salsa Recipe

Submitted by RecipeTips.com
Homemade salsa is the perfect way to enjoy your garden harvest throughout the year. Use tomatoes, green peppers, and jalapeno peppers fresh from your garden to make this fantastic canned salsa to enjoy the entire year. Make fresh salsa to enjoy during the harvest season.
Homemade Canned Salsa Recipe
PREP: 5 hours
COOK: 1 hour
READY IN: 6 or more hours
Container: Large pot, canning jars, lids and rings
Ingredients
  • 24 cups skinned and chopped tomatoes
  • 4 cups chopped onions
  • 4 cups chopped green peppers
  • 2 jalapeno peppers - add more for hotter salsa
  • 6 cloves garlic, minced
  • 5 tablespoons salt
  • 1 tablespoon pepper
  • 2 tablespoons chili powder
  • 1 cup vinegar
  • 2 cans tomato paste - 6 oz. can
Directions
  • Remove the skins and chop the tomatoes.
  • Chop the onions, green peppers, and jalapenos into small pieces. Be sure to remove the seeds from the jalapenos before chopping.
  • Mince the garlic cloves.
  • Place these vegetables and all the rest of the ingredients into a large pot.
  • Cook over medium high heat until the salsa mixture comes to a full rolling boil.
  • While the salsa is cooking, prepare canning lids and rings by placing in a saucepan, covering with water, and bring water to a simmer. Once lids have come to a simmer, turn heat off but leave saucepan with lids on the burner and allow lids to remain in the hot water until ready to use.
  • After the salsa comes to a full boil carefully pour the hot salsa into canning jars.
  • Wipe any salsa off the rim of the jar that might have spilled when filling the jars; seal with canning lids and rings.
  • Set the jars aside and allow the salsa to cool completely. The jars should seal while they are cooling.

Caramel Flan Recipe

Submitted by RecipeTips.com
Serve this custard-like dessert recipe as a light alternative to conclude a heavy meal. The sweet caramel topping is a tasty complement to the smooth richness of the vanilla custard base.
Caramel Flan Recipe
PREP: 20 minutes
COOK: 45 minutes
READY IN: 1 hour
Container: 6 flan baking dishes (8 ounce baking dishes will make a thinner flan while 6 ounce baking dishes will add depth. 9x13-inch pan for hot water bath)
Serving Size: 1 each
Servings:
Change Servings
Ingredients
  • 1 cup white sugar
  • 1/4 cup water
  • 3 large eggs
  • 1/2 cup sugar
  • 2 cups milk
  • 2 teaspoons vanilla
  • 1/2 teaspoon ground cinnamon
Directions
  • Preheat oven to 325ºF.
  • In a heavy sauce pan over medium heat, add 1 cup of sugar and 1/4 cup water. Stir constantly until sugar dissolves and becomes clear.
  • Continue cooking and stirring until mixture turns a light golden brown.
  • Immediately pour mixture into flan dishes, dividing mixture evenly.
  • Over low heat in a small sauce pan, heat milk until hot. Remove from heat.
  • In a medium bowl, whisk eggs, salt and 1/2 cup sugar until thick and light yellow in color.
  • Pour hot milk mixture gradually into egg mixture. Continue to whisk.
  • Add cinnamon, whisk to mix.
  • Divide mixture evenly between the baking dishes.
  • Place the filled baking dishes into the 9x13-inch pan.
  • Pour hot water into pan to approximately 1-inch below the top of the flan baking dishes.
  • Bake 30 to 40 minutes or until a knife inserted into the center of the custard comes out clean.
  • Remove flan baking dishes from hot water bath and cool on a wire rack.
  • When cooled, chill for 2 hours before serving.
  • To serve, run a knife around the outside edge of the flan and invert the individual flans onto dessert plates.

    Tip: If the flan does not remove easily, dip the flan dish in hot water for a few seconds before inverting onto a serving dish.

Fish Fillets in Creamy Dill Sauce Recipe

Submitted by RecipeTips.com
Cod or any mild flavored fish is enhanced by this rich lemony sauce with a hint of dill.
Fish Fillets in Creamy Dill Sauce Recipe
PREP: 10 minutes
COOK: 15 minutes
READY IN: 25 minutes
Container: large skillet
Serving Description: 6 oz fish, 2 tablespoons sauce
Servings:
Change Servings
Ingredients
  • 4 fish fillets, about 6 oz. each
  • 2 tablespoons butter
  • 1/4 cup white wine
  • 1 lemon: 1/2 zested and juiced, the other half cut into wedges
  • 1/2 cup cream
  • 2 tablespoons chopped fresh dill, or 2 teaspoons dried
  • salt and pepper
Directions
  • Salt and pepper the fillets. Heat butter in a skillet large enough to hold fish in a single layer. When pan is hot, add fillets and cook about 5 minutes, turn and cook until done. Allow about 10 minutes total cooking time for each inch of thickness.
  • Remove fillets to a warm platter or individual serving plates.( See TIP ) Add wine, zest and lemon juice to skillet, raise heat to high and bring to a boil. Add cream and dill and boil until sauce begins to thicken, 1 - 2 minutes. Add salt and pepper to taste and spoon sauce over fish. Serve immediately, with lemon wedges on the side.
  • TIP: An easy way to warm plates: put them in the microwave with a small container of water. Heat for 1 -2 minutes and leave in oven until needed. Heat from the water will warm the plates. Make sure plates are microwavable, though!

Instant Cheese Potatoes Recipe

This recipe is a great way to add some extra flavor to instant potatoes. Your family won't settle for plain potatoes anymore.
Instant Cheese Potatoes Recipe
Ingredients
  • 6 servings of prepared instant potatoes
  • 1 can French fried onions
  • 1 cup shredded cheddar cheese
Directions
  • Prepare the mashed potatoes. Add 1/2 can of French fried onions and 1/2 cup of cheddar cheese. Stir just until evenly distributed.
  • Scoop into a buttered baking dish, uncovered; place in an oven preheated to 350 degrees and bake for 25 minutes.
  • Remove from the oven and sprinkle with the remaining cheese. Top the cheese with the remaining French fried onions.
  • Place the potatoes back in the oven and bake for an additional 5 minutes.
  • Remove from the oven and serve while hot.

Sugar Snap Pea Cole Slaw Recipe

Submitted by RecipeTips.com
The sugar snap peas add a fresh sweet flavor to this quick and easy cole slaw recipe that makes a perfect summer side dish.
Sugar Snap Pea Cole Slaw Recipe
PREP: 45 minutes
READY IN: 45 minutes
Servings:
Change Servings
Ingredients
  • 2 cups diagonally sliced sugar snap peas (8 oz. of whole peas)
  • 7 cups thinly slice cabbage (or 1 lb. bag of preshredded)
  • 6 tablespoons buttermilk
  • 1/4 cup sour cream
  • 2 tablespoons chopped fresh dill (or 2 tsp. dried)
  • 1 clove garlic, minced
  • 1/2 tablespoon sugar
  • 1/2 tablespoon white vinegar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
Directions
  • Rinse the sugar snap peas and then snap the stem end off the pods. Cut the pods diagonally into small pieces.
  • If using head cabbage, cut into thin slices. Place cabbage and peas into a large bowl for mixing. Toss the sugar snap peas and cabbage together until evenly distributed.
  • In a smaller bowl, add the buttermilk (shake before adding), sour cream, dill, garlic, sugar, vinegar, salt, and pepper. Whisk until all ingredients are well blended.
  • Pour the dressing over the peas and cabbage and stir until well coated.
  • Pour the cole slaw into a smaller bowl and cover with plastic or place in an airtight container. Refrigerate until well chilled. Approximately 2 hours.
  • When thoroughly chilled, the cole slaw is ready to serve.

Chocolate Chip Cupcakes Recipe

Similar to a ho-ho. These freeze perfectly, too.
Chocolate Chip Cupcakes Recipe
Ingredients
  • 3 cups flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 1/2 cup cocoa
  • 2 cups water
  • 1 cup vegetable oil
  • 2 tablespoons vinegar
  • 1 teaspoon vanilla
  • FILLING:
  • 8 ounces cream cheese
  • 1 egg
  • 1/2 cup sugar
  • 1 cup chocolate chips
  • FROSTING:
  • 1 cup sugar
  • 1/3 cup milk
  • 5 tablespoons butter
  • 1 cup chocolate chips
  • 40 mini marshmallows
Directions
Preheat oven to 350 degrees. Place paper liners in muffin tins. In a large bowl, combine dry ingredients. Beat in liquid ingredients until smooth. For filling, in a smaller bowl, beat cream cheese, egg and sugar until smooth. Stir in chocolate chips.. Fill cupcake tins 1/2 full with chocolate batter. Put 1 tablespoon of filling into center of each. Place a spoonful of batter over the filling. Bake for 30 minutes. For frosting, combine sugar, milk and butter in a small saucepan. Boil for 1 minute over medium heat. Remove from heat. Add chocolate chips and marshmallows and stir until melted. Spread over cupcakes.

Spiced Grilled Chicken with Basmati Rice Recipe

Submitted by RecipeTips.com
Cinnamon and allspice give this grilled chicken an exotic quality; while the chicken stock, craisins, and raisins provide interest and added flavor to the accompanying basmati rice in this recipe.
Spiced Grilled Chicken with Basmati Rice Recipe
PREP: 20 minutes
COOK: 40 minutes
READY IN: 1 hour
Container: small bowl, medium saucepan, large serving platter
Serving Description: 1 piece of chicken and 3/4 cup of rice
Servings:
Change Servings
Ingredients
  • 1/4 cup brown sugar
  • 1 tablespoon cinnamon
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon ground allspice
  • 1 whole chicken - cut up
  • 4 tablespoons olive oil
  • 2 cups chicken stock
  • 1 cup basmatti rice
  • 1/2 cup dried craisins
  • 1/2 cup dried raisins
Directions
  • In a small bowl, combine brown sugar, cinnamon, paprika, salt, pepper, and allspice.
  • Place chicken pieces in a large resealable plastic bag.
  • Drizzle olive oil on the chicken inside the bag.
  • Seal the bag; then turn to coat all of the chicken pieces with the oil.
  • Reserve 2 teaspoons of the brown sugar mixture, and pour the rest over the chicken pieces in the bag.
  • Seal and turn the bag to coat the chicken.
  • Heat the grill to medium; then place all of the pieces of chicken on the grill, bone side down.
  • Cover the grill.
  • Cook until no longer pink in the center, turning once towards the end of the cooking time. The total grill time should be approximately 25-30 minutes.
  • Meanwhile, bring the chicken stock to a boil in a saucepan on the stovetop.
  • Add the basmati rice and bring back to a boil; then reduce the heat, cover, and simmer for 35-45 minutes or until the liquid is absorbed.
  • Turn off the heat, and add the craisins and raisins plus the 2 teaspoons of the reserved seasoning. Stir to combine.
  • Spoon the rice onto a serving platter and place the chicken pieces on top.
  • Serve warm.

Grilled Asparagus Recipe

Submitted by RecipeTips.com
The next time you plan on serving asparagus with grilled meat, fish, or poultry, consider grilling the asparagus as well. Grilling gives the flavor of asparagus an added dimension that can't be matched with any other cooking method.
Grilled Asparagus Recipe
PREP: 10 minutes
COOK: 10 minutes
Container: gas or charcoal grill, narrow wooden skewers
Serving Description: 1/4 lb. asparagus
Servings:
Change Servings
Ingredients
  • 1 pound fresh asparagus
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • salt and pepper to taste
Directions
  • Soak skewers in water for 30 minutes or more; preheat the grill.
  • Wash the asparagus and snap off the tough ends.
  • Mix the olive oil and soy sauce. Brush or rub the mixture over the asparagus spears.
  • Line up 4, 5, or 6 spears of asparagus and pierce near the base and top with sharp skewers. Leave a little space between the spears to aid cooking.
  • Grill speared asparagus over direct heat 3-4 minutes per side, or until spears are crunchy-tender. Add salt and pepper to taste.

Orange Tapioca Salad Recipe

Submitted by RecipeTips.com
Orange Tapioca Salad Recipe
Container: Large saucepan, serving bowl
Servings:
Change Servings
Ingredients
  • 6 ounces orange Jello®
  • 2 packages tapioca pudding - 3 oz packages
  • 3 3/4 cups water
  • 11 ounces mandarin oranges - drained and diced
  • 12 ounces non-dairy whipped topping
Directions
  • In a large saucepan, combine the jello, tapioca pudding and water.
  • Bring to a boil for 2 minutes.
  • Allow to cool in pan for 30 minutes and then tranfer to the refrigerator until set and chilled.
  • Fold in mandarin oranges and non dairy whipped topping.
  • Cover and store in the refrigerator until ready to serve.

Grocery List

Ingredient Recipe
1/2 cup ketchup Grilled Tri-Tip Roast
2 tablespoons white balsamic vinegar Grilled Tri-Tip Roast
1 tablespoon Worcestershire sauce Grilled Tri-Tip Roast
1 tablespoon molasses Grilled Tri-Tip Roast
1 teaspoon soy sauce Grilled Tri-Tip Roast
1/2 teaspoon chili powder Grilled Tri-Tip Roast
1 teaspoon garlic - chopped Grilled Tri-Tip Roast
1/4 teaspoon celery salt Grilled Tri-Tip Roast
1/2 teaspoon liquid hickory smoke Grilled Tri-Tip Roast
1 teaspoon kosher salt Grilled Tri-Tip Roast
1/2 teaspoon celery salt Grilled Tri-Tip Roast
1/2 teaspoon fresh ground black pepper Grilled Tri-Tip Roast
1/2 teaspoon fresh garlic - chopped Grilled Tri-Tip Roast
2 pounds tri-tip beef roast Grilled Tri-Tip Roast
3 tablespoons olive oil Grilled Tri-Tip Roast
2 pounds red potatoes - washed and quartered Grilled Rosemary Potatoes
3 sprigs fresh rosemary - stemmed and chopped Grilled Rosemary Potatoes
1/3 cup olive oil Grilled Rosemary Potatoes
1 head cauliflower , cut into large florets Cauliflower Gratine
4 tablespoons butter , divided Cauliflower Gratine
3 tablespoons flour Cauliflower Gratine
2 cups milk Cauliflower Gratine
1 teaspoon salt Cauliflower Gratine
1/2 teaspoon black pepper Cauliflower Gratine
1/4 teaspoon grated nutmeg Cauliflower Gratine
3/4 cup freshly grated Gruyere, divided Cauliflower Gratine
1/2 cup freshly grated Parmesan Cauliflower Gratine
1/4 cup fresh bread crumbs Cauliflower Gratine
1 cup water Multigrain Bread
1 tablespoon or 1 packet dry yeast Multigrain Bread
1 cup white bread flour, more as needed Multigrain Bread
1 cup whole wheat flour Multigrain Bread
1/2 cup cornmeal Multigrain Bread
1/2 cup rolled oats (oatmeal) Multigrain Bread
1 teaspoon salt Multigrain Bread
2 tablespoons honey Multigrain Bread
3 tablespoons vegetable oil Multigrain Bread
1 1/2 cups flour Coconut Cream Dessert
1/2 cup butter or margarine Coconut Cream Dessert
1/2 cup chopped pecans Coconut Cream Dessert
8 ounces cream cheese - softened Coconut Cream Dessert
1 cup powdered sugar Coconut Cream Dessert
8 ounces whipped topping - divided Coconut Cream Dessert
3 packages instant French vanilla pudding - 4 oz. pkgs. Coconut Cream Dessert
3 1/2 cups milk Coconut Cream Dessert
1 cup coconut Coconut Cream Dessert
1/3 to 1/2 cup of toasted coconut Coconut Cream Dessert
5 pounds pork shoulder roast Slow Cooked Pulled Pork
3/4 cup apple cider vinegar Slow Cooked Pulled Pork
2 tablespoons brown sugar Slow Cooked Pulled Pork
1 teaspoon salt Slow Cooked Pulled Pork
1 teaspoon red pepper flakes - crushed Slow Cooked Pulled Pork
1 teaspoon black pepper Slow Cooked Pulled Pork
1 teaspoon garlic powder Slow Cooked Pulled Pork
1 teaspoon seasoning salt Slow Cooked Pulled Pork
3 cups macaroni Mama's Mac and Cheese
1 each medium yellow onion Mama's Mac and Cheese
2 cups Velvetta cheese Mama's Mac and Cheese
1 cup water Mama's Mac and Cheese
8 ounces cream cheese Mama's Mac and Cheese
1 cup butter Mama's Mac and Cheese
1 tablespoon white pepper Mama's Mac and Cheese
1 1/2 cups milk Mama's Mac and Cheese
1 tablespoon dijion mustard Mama's Mac and Cheese
1 cup breadcrumbs Mama's Mac and Cheese
1 cup (2 sticks) butter or margarine Cereal Raisin Cookie
1 cup brown sugar Cereal Raisin Cookie
1 cup white sugar Cereal Raisin Cookie
2 eggs Cereal Raisin Cookie
2 cups flour Cereal Raisin Cookie
3 1/2 teaspoons baking powder Cereal Raisin Cookie
1/2 teaspoon salt Cereal Raisin Cookie
1 teaspoon baking soda Cereal Raisin Cookie
1 cup Total cereal Cereal Raisin Cookie
1 teaspoon vanilla Cereal Raisin Cookie
2 cups oatmeal Cereal Raisin Cookie
1 cup coconut Cereal Raisin Cookie
1 cup raisins Cereal Raisin Cookie
2 pounds beefsteak (cuts from the chuck or flank work best) Beef Fajitas
15 ounces chopped tomatoes with mild green chiles Beef Fajitas
1 tablespoon olive oil Beef Fajitas
2 tablespoons lime juice Beef Fajitas
1/2 teaspoon salt Beef Fajitas
1/2 teaspoon black pepper Beef Fajitas
1 teaspoon garlic salt Beef Fajitas
3 tablespoons Worcestershire sauce Beef Fajitas
1 tablespoon honey Beef Fajitas
1 large onion, sliced Beef Fajitas
1 red or yellow pepper, cut into strips Beef Fajitas
1/4 cup cilantro - chopped Beef Fajitas
8 flour tortillas Beef Fajitas
1 cup butter regular or unsalted (2 sticks) Mexican Chipotle Brownies
1 cup flour Mexican Chipotle Brownies
4 ounces unsweetened chocolate Mexican Chipotle Brownies
1 1/2 cups sugar Mexican Chipotle Brownies
1 teaspoon cinnamon Mexican Chipotle Brownies
3/4 teaspoon ground chipotle chile powder or grind one whole dried chipotle pepper Mexican Chipotle Brownies
4 eggs Mexican Chipotle Brownies
1 cup semi sweet chocolate chips Mexican Chipotle Brownies
1 teaspoon vanilla Mexican Chipotle Brownies
8 ounces pasta, linguine or similar Italian Sausage and Pasta Bake
1/2 pound fresh Italian sausage Italian Sausage and Pasta Bake
1 pound lean ground beef Italian Sausage and Pasta Bake
1 cup sweet green pepper, chopped Italian Sausage and Pasta Bake
1 medium sweet onion, chopped fine Italian Sausage and Pasta Bake
1 clove garlic, chopped Italian Sausage and Pasta Bake
4 ounces can sliced mushrooms, drained Italian Sausage and Pasta Bake
28 ounces prepared spaghetti sauce with mushrooms Italian Sausage and Pasta Bake
12 ounces shredded mozzarella cheese Italian Sausage and Pasta Bake
2 pounds fresh broccoli - cut up Broccoli Side Dish
1/4 cup olive oil Broccoli Side Dish
1 1/2 tablespoons balsamic vinegar Broccoli Side Dish
1/2 teaspoon Dijon mustard Broccoli Side Dish
1 teaspoon garlic - minced Broccoli Side Dish
1/2 lemon - zested Broccoli Side Dish
1/4 cup toasted, sliced almonds Broccoli Side Dish
1 loaf French bread Garlic Bread
5 tablespoons butter, softened Garlic Bread
2 teaspoons olive oil Garlic Bread
3 cloves garlic, minced Garlic Bread
1/2 teaspoon Italian seasoning Garlic Bread
3/4 cup Parmesan cheese Garlic Bread
3 pounds chicken; 1 whole or 2 large chicken breasts, cooked, and torn into long slim pieces Chicken Enchiladas
2 cans cream of chicken soup Chicken Enchiladas
8 ounces sour cream Chicken Enchiladas
1/2 can chopped green chilies (more or less according to taste) Chicken Enchiladas
1 package 10-inch flour tortillas. Chicken Enchiladas
3 cups shredded cheddar cheese Chicken Enchiladas
1 1/2 cups masa harina Mexican Corn Cakes
1/2 cup all purpose flour Mexican Corn Cakes
1 teaspoon baking powder Mexican Corn Cakes
1/2 teaspoon coarse salt Mexican Corn Cakes
1/2 cup grated cotija cheese (can substitute fresh grated parmesan cheese) Mexican Corn Cakes
2 cups coarsely chopped fresh or frozen corn kernels. Approximately 2 large ears of corn. Mexican Corn Cakes
1 cup warm water - use only as much as you need Mexican Corn Cakes
5 tablespoons vegetable oil for frying Mexican Corn Cakes
24 cups skinned and chopped tomatoes Homemade Canned Salsa
4 cups chopped onions Homemade Canned Salsa
4 cups chopped green peppers Homemade Canned Salsa
2 jalapeno peppers - add more for hotter salsa Homemade Canned Salsa
6 cloves garlic, minced Homemade Canned Salsa
5 tablespoons salt Homemade Canned Salsa
1 tablespoon pepper Homemade Canned Salsa
2 tablespoons chili powder Homemade Canned Salsa
1 cup vinegar Homemade Canned Salsa
2 cans tomato paste - 6 oz. can Homemade Canned Salsa
1 cup white sugar Caramel Flan
1/4 cup water Caramel Flan
3 large eggs Caramel Flan
1/2 cup sugar Caramel Flan
2 cups milk Caramel Flan
2 teaspoons vanilla Caramel Flan
1/2 teaspoon ground cinnamon Caramel Flan
4 fish fillets, about 6 oz. each Fish Fillets in Creamy Dill Sauce
2 tablespoons butter Fish Fillets in Creamy Dill Sauce
1/4 cup white wine Fish Fillets in Creamy Dill Sauce
1 lemon: 1/2 zested and juiced, the other half cut into wedges Fish Fillets in Creamy Dill Sauce
1/2 cup cream Fish Fillets in Creamy Dill Sauce
2 tablespoons chopped fresh dill, or 2 teaspoons dried Fish Fillets in Creamy Dill Sauce
6 servings of prepared instant potatoes Instant Cheese Potatoes
1 can French fried onions Instant Cheese Potatoes
1 cup shredded cheddar cheese Instant Cheese Potatoes
2 cups diagonally sliced sugar snap peas (8 oz. of whole peas) Sugar Snap Pea Cole Slaw
7 cups thinly slice cabbage (or 1 lb. bag of preshredded) Sugar Snap Pea Cole Slaw
6 tablespoons buttermilk Sugar Snap Pea Cole Slaw
1/4 cup sour cream Sugar Snap Pea Cole Slaw
2 tablespoons chopped fresh dill (or 2 tsp. dried) Sugar Snap Pea Cole Slaw
1 clove garlic, minced Sugar Snap Pea Cole Slaw
1/2 tablespoon sugar Sugar Snap Pea Cole Slaw
1/2 tablespoon white vinegar Sugar Snap Pea Cole Slaw
1 teaspoon salt Sugar Snap Pea Cole Slaw
1/4 teaspoon pepper Sugar Snap Pea Cole Slaw
3 cups flour Chocolate Chip Cupcakes
2 cups sugar Chocolate Chip Cupcakes
2 teaspoons baking soda Chocolate Chip Cupcakes
1/2 cup cocoa Chocolate Chip Cupcakes
2 cups water Chocolate Chip Cupcakes
1 cup vegetable oil Chocolate Chip Cupcakes
2 tablespoons vinegar Chocolate Chip Cupcakes
1 teaspoon vanilla Chocolate Chip Cupcakes
8 ounces cream cheese Chocolate Chip Cupcakes
1 egg Chocolate Chip Cupcakes
1/2 cup sugar Chocolate Chip Cupcakes
1 cup chocolate chips Chocolate Chip Cupcakes
1 cup sugar Chocolate Chip Cupcakes
1/3 cup milk Chocolate Chip Cupcakes
5 tablespoons butter Chocolate Chip Cupcakes
1 cup chocolate chips Chocolate Chip Cupcakes
40 mini marshmallows Chocolate Chip Cupcakes
1/4 cup brown sugar Spiced Grilled Chicken with Basmati Rice
1 tablespoon cinnamon Spiced Grilled Chicken with Basmati Rice
1 tablespoon paprika Spiced Grilled Chicken with Basmati Rice
1 teaspoon salt Spiced Grilled Chicken with Basmati Rice
1 teaspoon pepper Spiced Grilled Chicken with Basmati Rice
1 teaspoon ground allspice Spiced Grilled Chicken with Basmati Rice
1 whole chicken - cut up Spiced Grilled Chicken with Basmati Rice
4 tablespoons olive oil Spiced Grilled Chicken with Basmati Rice
2 cups chicken stock Spiced Grilled Chicken with Basmati Rice
1 cup basmatti rice Spiced Grilled Chicken with Basmati Rice
1/2 cup dried craisins Spiced Grilled Chicken with Basmati Rice
1/2 cup dried raisins Spiced Grilled Chicken with Basmati Rice
1 pound fresh asparagus Grilled Asparagus
1 tablespoon olive oil Grilled Asparagus
1 tablespoon soy sauce Grilled Asparagus
6 ounces orange Jello® Orange Tapioca Salad
2 packages tapioca pudding - 3 oz packages Orange Tapioca Salad
3 3/4 cups water Orange Tapioca Salad
11 ounces mandarin oranges - drained and diced Orange Tapioca Salad
12 ounces non-dairy whipped topping Orange Tapioca Salad
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