RecipeTips.com

Meal Plan: June 5 - June 11, 2011


Day 1
Dinner: 
Grilled New York Strip
Grilled Rosemary Potatoes
Green Beans With Sweet Potatoes
Multigrain Bread
Blueberry Buckle with Fresh Berries
To save time, substitute your favorite bread from the bakery department of your supermarket for the homemade Multigrain Bread.

Day 2
Dinner: 
Traditional Chef's Salad
Grilled Garlic Bread
Brownies

Day 3
Dinner: 
Pasta with Shrimp in Creamy Paprika Sauce
Sugar Snap Pea Cole Slaw
Tea Punch

Day 4
Dinner: 
Pigs in a Blanket
Baked Macaroni and Cheese
Chocolate Vanilla Pudding Pie

Day 5
Dinner: 
Chicken and Vegetable Egg Roll
Fried Rice
Coconut Meringue Bites

Day 6
Dinner: 
Chicken and Sausage Casserole
Cookies and Cream Salad
Rhubarb Bread

Day 7
Dinner: 
Grilled Ham with Orange Honey Sauce
Scalloped Potatoes
Scalloped Corn
Homemade Ice Cream - Strawberry
If you don't have an ice cream machine to make this special homemade ice cream, you can substitute your favorite flavor of store bought ice cream.

Grilled New York Strip Recipe

Submitted by RecipeTips.com
Full of flavor, this steak will satisfy.
Grilled New York Strip Recipe
PREP: 20 minutes
COOK: 15 minutes
READY IN: 35 minutes
Container: small saucepan, grill, small bowl
Serving Description: 1 steak
Servings:
Change Servings
Ingredients
  • BARBECUE SAUCE:
  • 1/2 cup ketchup
  • 2 tablespoons whiskey
  • 1 tablespoon steak sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon garlic - chopped
  • 1 pinch salt and pepper
  • STEAKS:
  • 4 New York Strip steaks - one inch thick
  • 3 cloves garlic
  • 1/2 teaspoon Kosher salt
  • 3 tablespoons olive oil
  • 1 tablespoon fresh rosemary - finely chopped
  • 2 teaspoons fresh ground black pepper
Directions
SAUCE:
  • In a saucepan, whisk all the sauce ingredients with 1/2 cup of water.
  • Bring to a bowl over medium high heat then reduce heat and simmer for 10-18 minutes, stirring occasionally.
NEW YORK STRIP:
  • Trim the exterior fat from the steaks if desired. Allow the steaks to stand at room temperature for 20 minutes before grilling.
  • Rough chop garlic on a cutting board and then sprinkle it with salt.
  • Using the sharp edge and flat side of a knife blade, crush the garlic and salt together to create a paste.
  • In a small bowl, mix the garlic paste with the oil, rosemary and pepper.
  • Smear the mixture evenly all over the steaks.
  • Grill over direct heat until cooked to desired doneness, turning once.
  • Six minutes for medium rare, eight minutes for medium, etc.
  • Remove from the grill and allow to rest for 5 minutes before serving.
  • Serve with barbecue 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:
Change Servings
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.

Green Beans With Sweet Potatoes Recipe

Submitted by RecipeTips.com
Flavorful beans with bright colors and crisp textures.
Green Beans With Sweet Potatoes Recipe
PREP: 20 minutes
COOK: 25 minutes
READY IN: 40 minutes
Servings:
Change Servings
Ingredients
  • 1 cup dried cranberries
  • 1 1/4 cups orange juice
  • 1/3 cup walnut pieces
  • 1/3 cup pecan pieces
  • 3/4 pound sweet potatoes, 2 medium potatoes - peeled and cut into 1/4 cubes
  • 1/4 cup olive oil
  • 1/4 cup orange juice
  • 1/2 teaspoon salt plus 1/4 cup for boiling water
  • fresh cracked pepper to taste
  • 1 1/2 pounds fresh green beans, trimmed - may use frozen
  • 6 tablespoons unsalted butter
  • 2 tablespoons finely chopped fresh sage
Directions
  • Place cranberries in a small bowl with 1 cup of orange juice. Let sit at room temperature for at least 30 minutes.
  • Melt 2 tablespoons of butter in a medium skillet.
  • Add nuts and toast lightly for approximately 10 minutes, stirring occasionally.
  • Transfer to a paper towel to cool.
  • When cool, crumble or chop into small pieces.
  • Heat oven to 450°.
  • In a bowl, toss sweet potatoes with olive oil and orange juice. Add salt and pepper to taste.
  • Spread potatoes out on a baking sheet and roast, stirring occasionally, until tender (10-15 minutes).
  • Set aside, meanwhile, bring 4-6 quarts of water with 1/4 cup of salt added to a boil.
  • Place the beans into the boiling water and cook until crisp tender (4-5 minutes). When finished, plunge into an ice bath to stop the cooking. Drain.
  • This recipe can be made ahead up to this point.
  • When ready to serve, strain cranberries reserving the orange juice.
  • Melt 6 tablespoons of butter in a 12 inch skillet.
  • Add chopped sage and allow to cook for 30 seconds, stirring to blend the flavors.
  • Add green beans and spread them out in the pan.
  • Cook for 2-3 minutes without stirring.
  • Add the cooked sweet potatoes, toasted nuts and strained cranberries.
  • Toss altogether and cook 2-3 minutes, stirring occasionally.
  • Add the reserved orange juice, stir well and cook until most of the liquid has evaporated (1-2 minutes).
  • Season with salt and pepper to taste.
  • Transfer to a serving dish.

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.

Blueberry Buckle with Fresh Berries Recipe

Submitted by RecipeTips.com
The fresh blueberries give this sweet dessert an abundance of flavor. The texture of the crispy topping compliment the flavor of the blueberry and cake-like bottom.
Blueberry Buckle with Fresh Berries Recipe
PREP: 1 hour
COOK: 45 minutes
READY IN: 1.75 hours
Container: 9" x 13" baking dish
Servings:
Change Servings
Ingredients
  • 1/2 cup butter, softened (do not melt)
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 cup milk
  • 4 cups blueberries (2 pints)
  • TOPPING:
  • 1 cup sugar
  • 2/3 cup flour
  • 2 teaspoons cinnamon
  • pinch of salt
  • 3/4 cup butter, cold
Directions
  • Butter the bottom of a 9" x 13" cake pan. Preheat the oven to 350°F.
  • In a mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs and vanilla to the butter and sugar mixture and then beat until mixed in evenly.
  • In a small bowl mix the flour, baking powder and salt together. Gradually add the dry ingredients to the batter, alternating with the milk. Mix until mixture is all blended.
  • Pour the batter into the buttered cake pan. Spread batter out evenly to cover bottom of the pan.
  • Go through the blueberries and discard any blemished or spoiled berries. Spread the blueberries evenly over the batter.
  • Mix the topping by combining the sugar, flour, cinnamon, and salt in a bowl and stir with a fork. Cut the cold butter into pieces and add to the other ingredients. Use a fork to work the butter in until all the ingredients are a crumbly texture.
  • Sprinkle the topping evenly over the berries. Bake uncovered for 40 minutes at 350°F.
  • The blueberries should be bubbling and the topping should be a golden brown when done. Serve while warm. Serve with ice cream if desired.

Traditional Chefs Salad Recipe

Submitted by RecipeTips.com
Filled with crisp greens, fresh vegetables, hard boiled eggs, and strips of meat and cheese, this entree style salad makes a perfect lunch or dinner.
Traditional Chefs Salad Recipe
PREP: 15 minutes
COOK: 0 minutes
Container: large salad bowl
Serving Size: 2 cups
Servings:
Change Servings
Ingredients
  • 8 cups salad greens, washed and torn into bite sized pieces
  • 1 cup ham, julienne strips
  • 1 cup turkey, julienne strips
  • 1/2 cup green onion, chopped fine
  • 1/2 cup celery, chopped fine
  • 1 cup cherry or grape tomatoes, halved
  • 1/2 cup Swiss cheese, julienne strips
  • 1/2 cup cheddar cheese, julienne strips
  • 2 eggs, hard boiled, peeled and sliced
  • 1/4 cup bacon bits, for garnish
  • 8 ounces salad dressing, of your choice
Directions
  • Prepare salad greens of your choice by washing and tearing them into bite sized pieces; place in a large bowl.
  • Toss the greens with remaining ingredients, reserving some julienned pieces of meat, cheese, and egg slices for garnish.
  • Just before serving, toss with a dressing of your choice and garnish with strips of meat, cheese, and hard cooked egg slices.

Grilled Garlic Bread Recipe

Submitted by RecipeTips.com
Grilled Garlic Bread is an excellent way to bring a beautiful side or appetizer to the table. Grilled Garlic Bread is fantastic and easy with GrillGrates. Whether its Italian Bread, Long French Bread Baguettes, or Texas Toast you'll love grilled garlic bread.
Grilled Garlic Bread Recipe
Ingredients
  • French or Italian Baguettes or Texas Toast
  • Butter
  • Garlic Powder
Directions
  • Cut THICK 1 1/2" vertical slices down the baguette. Butter both sides of each slice and liberally sprinkle garlic powder over each side. OR buy pre-made Texas Toast


Grilling Great Garlic Bread with GrillGrates:
  • Garlic bread takes less than 10 minutes and is easy to grill up after the primary grilling is done. While the meat is resting and the table being set, put the garlic bread on the GrillGrates. Gently PRESS the bread onto the GrillGrates. Lift and turn. Press again. Lift and TWIST for beautiful sear marks. No need to defrost frozen Texas Toast- you'll know when its ready.

Brownies Recipe

Submitted by RecipeTips.com
Everybody needs a brownie recipe; here's a good one: moist, chewy, and easy to make.
Brownies Recipe
PREP: 15 minutes
COOK: 30 minutes
Container: 8
Serving Size: 1 piece
Servings:
Change Servings
Ingredients
  • 1/2 cup butter or margarine, softened
  • 1 cup white sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • 2 ounces unsweetened chocolate, pre-melted
  • 1/4 teaspoon salt
  • 1/2 cup all-purpose flour
Directions
  • Preheat the oven to 350 degrees F.
  • Prepare the baking pan with cooking spray.
  • In a large mixing bowl, cream the butter or margarine with the sugar; then beat in the eggs.
  • Blend in the melted chocolate.
  • Stir in the flour and salt.
  • Spread the mixture in prepared pan.
  • Bake 20 to 25 minutes or until just barely set in the middle. Do not over bake. Cool on a rack; then cut and serve.

Pasta with Shrimp in Creamy Paprika Sauce Recipe

Submitted by RecipeTips.com
Quick, easy, tasty and colorful!
Pasta with Shrimp in Creamy Paprika Sauce Recipe
PREP: 10 minutes
COOK: 20 minutes
READY IN: 30 minutes
Servings:
Change Servings
Ingredients
  • 1 pound long pasta (spaghetti or linguine)
  • 1 pound shrimp, peeled and deveined, medium or small (bite size)
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 tablespoons paprika
  • 8 ounces fresh mushrooms, sliced, or 4 oz. canned (optional)
  • 1 clove garlic, minced
  • 1 cup dry white wine (substitute fish stock or vegetable stock)
  • 1/2 cup cream
  • 1 tablespoon chopped parsley
  • salt and pepper as needed
Directions
  • In a large pot, put 2 or 3 quarts water (add 1 tablespoon salt if you wish) on to boil.
  • In a skillet, heat olive oil. Add onion, mushrooms (if using) and paprika. Cook, stirring, for several minutes, until onion softens. Add garlic.
  • When pasta water boils, cook pasta according to package directions.
  • While pasta cooks, add wine and shrimp to onion mixture, stirring to mix well. Cook until shrimp is done, approximately 5 minutes. Stir in cream, taste for seasoning and add salt and pepper as needed.
  • Drain pasta, pour shrimp mixture over, and toss. Sprinkle with parsley and serve at once.

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.

Tea Punch Recipe

Submitted by RecipeTips.com
Revitalizing citrus beverage with a hint of tea flavor. Serve it at your next large gathering and watch it disappear.
Tea Punch Recipe
PREP: 3 hours
COOK: 5 minutes
Serving Description: Yields 1 gallon
Ingredients
  • 8 tea bags
  • 7 cups water, more if needed
  • 1 12 ounce can frozen orange juice concentrate
  • 1 12 ounce can frozen lemonade concentrate
  • 2 cups sugar
  • 1 lemon, thinly sliced
Directions
  • Place 8 teabags in 7 cups boiling water. Remove tea bags.
  • Add remaining ingredients. Pour into 1 gallon pitcher.
  • Add cold water to fill pitcher, andd then add sliced lemons.  Refrigerate a minimum of 2 hours.

Pigs in a Blanket Recipe

Submitted by RecipeTips.com
An easy way to dress up an ordinary hot dog, cocktail wiener, or your favorite sausage. Kids will love them!
Pigs in a Blanket Recipe
PREP: 25 minutes
COOK: 10 minutes
READY IN: 35 minutes
Container: large baking sheet, skillet
Serving Description: 3 per person
Servings:
Change Servings
Ingredients
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1/3 cup onion - chopped fine
  • 1 package Little Smokies - cheddar cheese flavor
  • 4 tablespoons barbecue sauce - your favorite variety
  • 2 tablespoons cherry jelly
  • 2 packages refrigerated crescent rolls
  • 36 slices Cheddar cheese - sharp, thin sliced about 1/2 inch long
Directions
  • In a medium skillet, heat the butter and oil on medium heat.
  • Add the chopped onion and saute for 5 minutes.
  • Add the mini hot dogs or smokies.
  • Stir to combine and heat through.
  • Add the barbeque sauce and cherry jelly.
  • Stir occasionally until the jelly is blended and heated through.
  • Unroll the crescent rolls and lay them out onto a cutting board. Cut down the center of each triangle to form two triangles.
  • Starting at the wide end of each crescent, place a small slice of cheese, one smokie and a teaspoon of sauce.
  • Roll the mini hot dog or smokie up to the point of the crescent.
  • Place on a cookie sheet that has been sprayed with a non stick cooking spray.
  • Bake in a 375°F oven for appoximately 10 minutes or until the crescent is puffed and nicely browned.
  • Serve warm.

Baked Macaroni and Cheese Recipe

Creamy and delicious.
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PREP: 10 minutes
COOK: 30 minutes
Container: sauce pan, 2 quart casserole dish
Serving Size: 1 cup
Servings:
Change Servings
Ingredients
  • 12 ounces elbow macaroni
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups milk
  • 2 cups cheddar cheese
  • salt & pepper, to taste
  • 1 dash hot sauce (optional)
  • 1/4 cup parmesan cheese
Directions
  • Preheat oven to 350ºF. Butter 2 quart casserole dish.
  • Cook macaroni according to directions on package. Drain and set aside.
  • Melt butter in sauce pan. Add flour and stir until smooth, cooking 1 minute more. Add milk and stir until thick and bubbly. Remove from heat. Stir in cheese and seasonings until melted.
  • Pour into casserole dish. Bake for 20 minutes. Top with parmesan cheese and bake for 10 minutes more.

Chocolate Vanilla Pudding Pie Recipe

Submitted by RecipeTips.com
Easy to make pie that combines chocolate and vanilla in a smooth, creamy filling that goes so well with the graham cracker crust.
Chocolate Vanilla Pudding Pie Recipe
PREP: 10 minutes
COOK: 10 minutes
READY IN: 20 minutes
Container: medium saucepan
Serving Description: 1/8 slice of the pie
Servings:
Change Servings
Ingredients
  • 1 package chocolate pudding mix - not instant
  • 1 package vanilla pudding mix - not instant
  • 4 cups milk
  • 1/2 cup sour cream
  • 1 graham cracker pie crust - nine inch
  • 1 package non-dairy whipped topping
  • chocolate shavings for garnish
Directions
  • Over medium heat, whisk together the two puddings in a medium saucepan.
  • Add in the milk and whisk often until the pudding come to a slow boil.
  • Remove from the heat and add the sour cream.
  • Pour into the prepared graham cracker crust and place in the refrigerator to allow it to set up, approximately 3 hours.
  • Top with a non dairy whipped topping or whipped cream.
  • Sprinkle with chocolate shavings for garnish.
  • Store in the refrigerator.

Chicken and Vegetable Egg Roll Recipe

Submitted by RecipeTips.com
Perfect for an appetizer or a light lunch, these tasty egg rolls feature a chicken filling with a mild, slightly sweet flavor.
Chicken and Vegetable Egg Roll Recipe
PREP: 20 minutes
COOK: 10 minutes
READY IN: 30 minutes
Container: steamer or large skillet for frying
Serving Description: 2 egg rolls
Servings:
Change Servings
Ingredients
  • 1 package cellophane noodles
  • 1 tablespoon sesame oil or olive oil
  • 2 cloves garlic - minced
  • 1 tablespoon ginger - grated
  • 2 chicken breasts - cooked and diced
  • 1 cup carrot - shredded
  • 1 cup cabbage - shredded
  • 2 tablespoons teriyaki sauce
  • 3 green onions - chopped
  • 1/4 cup golden raisins - optional
  • 14 egg roll wrappers - or spring roll wrappers
Directions
  • Soak cellophane noodles in hot water for 10 minutes, drain.
  • Heat oil in a large skillet over medium heat.
  • Add garlic and ginger and cook for 1 minute.
  • Add chicken, carrots, cabbage and teriyake sauce and cook for 5 minutes.
  • Add the noodles and green onions, stir to combine.
  • Take the egg roll wrapers one at a time and top with the chicken mixture down the center.
  • Lay the wrapper with a point towards you, fill from point to point going across the wrapper. Roll up the bottom point over the top of the filling. Fold in the sides and continue to wrap up to the other point.
  • You can either steam them in the top of a steamer basket or fry them in 1 cup of canola oil until nicely browned, flip and brown the other side for approximatley 3-5 minutes each side. If you are going to steam them, lay lettuce leaves out to cover the bottom on the steamer so the rolls won't stick.

Fried Rice Recipe

Submitted by RecipeTips.com
Easy to prepare and flavorful, fried rice makes a perfect main meal or accompaniment for a variety of entrees, and it's a great way to use leftover rice.
Fried Rice Recipe
PREP: 15 minutes
COOK: 15 minutes
READY IN: 30 minutes
Container: large skillet or wok
Serving Size: 1 cup
Servings:
Change Servings
Ingredients
  • 3 tablespoons olive oil
  • 1/2 cup carrots, finely chopped
  • 4 green onions, chopped
  • 2 cloves garlic, minced
  • 2 large eggs
  • 3 cups long grain brown rice, cooked
  • 2 tablespoons soy sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
Directions
  • In a large skillet or wok, heat 3 tablespoons of olive oil over medium-high heat. While the oil is heating, lightly beat 2 large eggs in a small bowl. Set aside.
  • To the hot pan of oil, add 1/2 cup of chopped carrots and stir-fry for 2 to 3 minutes.
  • Add 4 chopped green onions and 2 minced garlic cloves and continue to stir-fry for another minute.
  • Pour in the beaten eggs and scramble for 30 to 45 seconds.
  • Add 3 cups of well-chilled, previously cooked, long-grain brown rice and stir-fry for several minutes. Make sure the rice is well incorporated with the egg and the other ingredients.
  • Season the rice with the soy sauce, salt, and pepper and continue heating until the rice is hot.
  • Serve the rice immediately. Use the fried rice as a main meal or a side dish; as a bed for grilled chicken, turkey, or fish; or as an accompaniment for stir-fried beef or pork dishes.

Coconut Meringue Bites Recipe

Submitted by RecipeTips.com
These little delights have a light crispy coating on the outside with a sweet chewy coconut center. Egg whites are beaten to a stiff peak and then coconut is added to create these sweet treats. Learn how to beat egg whites with our tips and advice.
Coconut Meringue Bites Recipe
PREP: 30 minutes
COOK: 25 minutes
READY IN: 1.5 hours
Container: Large baking sheets
Serving Description: 2 cookies
Servings:
Change Servings
Ingredients
  • 4 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla
  • 1 1/3 cups sugar
  • 1 package shredded coconut - 14 oz. package
Directions
  • Preheat oven to 325° F.
  • Cover baking sheets with parchment paper to prevent cookies from sticking. Use two large baking sheets to try to get all the coconut bites on two sheets so they can all be baked together. They do not spread much when baking so they can be fairly close together.
  • I a large mixing bowl combine the egg whites, vanilla, cream of tartar, and salt; beat until a soft peak forms.
  • Begin adding the sugar 1 tablespoon at a time while beating until it has all been added.
  • Beat the mixture until it forms stiff peaks.
  • Fold the coconut into the egg white mixture. Fold in until evenly distributed.
  • Using a small scoop, place a heaping scoopful onto the baking sheet into a mound.
  • Repeat this process until all the batter is gone. Remember you will have to place the mounds close together. Try to leave at least 1/4 inch between.
  • Place the full baking sheets on separate racks in a preheated oven. Bake for 20 to 25 minutes or until lightly browned.
  • Once they are done, leave them in the oven and turn it off. Leave cookies in the oven for 30 minutes after turning the oven off.
  • Remove from the oven and transfer the cookies to a wire rack to cool.

Chicken and Sausage Casserole Recipe

Submitted by RecipeTips.com
With a wonderful blend of distinctive flavors, this dish is an inventive take on traditional chicken casserole recipes—and, because it is quick and easy to prepare, you can have a tasty meal in an hour or less.
Chicken and Sausage Casserole Recipe
PREP: 15 minutes
COOK: 35 minutes
READY IN: 50 minutes
Container: 2 qt. baking dish, skillet
Serving Description: 1 bowl full
Servings:
Change Servings
Ingredients
  • 6 sausage patties
  • 2 cups chicken - cooked and cubed
  • 3 tomatoes - chopped
  • 1 cup chicken broth
  • 1/2 cup green onions - sliced
  • 1/4 teaspoon oregano - dried
  • 1/2 teaspoon thyme - dried
  • 1/4 teaspoon Tobasco sauce - more to taste
  • 1/2 cup parmesan cheese - shredded
  • 6 asparagus spears - trimmed
  • 1/2 cup almonds - slivered
Directions
  • Brown sausage in skillet. Drain on paper towel, cut into bite size pieces.
  • In baking dish, combine chicken, sausage, tomatoes, broth, onions, oregano, thyme, tobasco and parmesan cheese.
  • Trim asparagus and grill or steam for 3-5 minutes, just until crisp tender.
  • Arrange asparagus in a row on top of casserole.
  • Sprinkle almonds in row atop asparagus.
  • Bake, covered, at 375° for 35 minutes or until hot and bubbly.

Cookies and Cream Salad Recipe

Submitted by RecipeTips.com
Four ingredients is all it takes to make this delicious salad. The buttermilk keeps it from getting too sweet and adds a slight tang. Great for kids parties, although its hard to keep the adults out of it, too.
Cookies and Cream Salad Recipe
PREP: 10 minutes
READY IN: 10 minutes
Ingredients
  • 1 package vanilla instant pudding (small box)
  • 1 1/2 cups buttermilk
  • 1 package Oreo cookies
  • 8 ounces Cool Whip
Directions
  • Mix together the instant pudding and the buttermilk.
  • Crush the Oreos and stir into the pudding.
  • Fold in the Cool Whip; then refrigerate prior to serving.

Rhubarb Bread Recipe

Submitted by RecipeTips.com
A tasty quick bread that is easy to make and full of flavor. It can be made with fresh or frozen rhubarb, allowing it to be enjoyed anytime throughout the year.
Rhubarb Bread Recipe
PREP: 1 hour
COOK: 45 minutes
READY IN: 2 hours
Container: Loaf pans
Serving Size: 1 slice
Servings:
Change Servings
Ingredients
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2/3 cup vegetable oil
  • 1 egg
  • 1 cup buttermilk (or 1 tbsp. lemon juice plus enough milk to make 1 cup)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 2 1/2 cups flour
  • 1 1/2 cups diced rhubarb
  • TOPPING:
  • 1/2 cup brown sugar
  • 1 tablespoon margarine
Directions
  • Prepare 2 regular loaf pans by greasing and flouring the bottom and sides.
  • In a large mixing bowl combine the brown sugar, white sugar, oil, and egg. Beat these ingredients until they are evenly mixed.
  • Add the buttermilk, soda, salt, cinnamon, vanilla, and flour. Beat with hand mixer until well combined.
  • Add the rhubarb and stir into the bread batter until evenly distributed.
  • Pour half the batter into each prepared loaf pan.
  • Using a fork, mix the brown sugar with the margarine, do not melt the margarine.
  • Sprinkle the brown sugar and margarine mixture on top of each loaf, keeping it away from the edges of the pan. If it is close to the pan it has a tendency to burn when baking.
  • Bake at 375°F for 45 to 50 minutes. Check doneness by poking a toothpick in the center of the loaf. It is done if it comes out clean.
  • When done remove from the oven and allow the bread to cool for 10 minutes before removing it from the pans.

Grilled Ham with Orange Honey Sauce Recipe

Submitted by RecipeTips.com
Grilled sliced ham gets an added boost of flavor in this recipe with an orange and honey marinade enhanced with a hint of ginger. The marinade can be cooked and thickened on the stovetop to use as an accompanying sauce for the ham.
Grilled Ham with Orange Honey Sauce Recipe
PREP: 15 minutes
COOK: 25 minutes
READY IN: 3 hours
Container: 9 -x 13-inch baking dish, medium mixing bowl, medium saucepan
Ingredients
  • 1 pound ham steak - sliced thick
  • 1 cup chicken broth
  • 1/4 cup orange marmalade
  • 1/4 cup honey
  • 1 onion - chopped
  • 1 clove garlic - minced
  • 1 tablespoon soy sauce
  • 1 tablespoon ginger - powdered
  • 1 orange - zested and juiced
Directions
  • Place the ham in a shallow baking dish (9- x 13-inch works well).
  • In a mixing bowl, combine the remaining ingredients. Stir until well mixed.
  • Pour the mixture over the ham and marinate for 1 to 2 hours.
  • Preheat the grill to medium heat.
  • Remove the steaks from the marinade and place directly on the grill.
  • Grill each side until nicely borwned or until grill marks appear (5-10 minutes on each side).
  • Meanwhile, pour the marinade into a saucepan and bring to a boil; then reduce the heat and simmer 15-20 minutes, allowing the sauce to cook down and thicken slightly.
  • Serve the sauce on the side with the ham steaks.

Scalloped Potatoes Recipe

Submitted by RecipeTips.com
Tender and moist potatoes arranged in layers make this dish easy to serve and enjoyable to eat, especially if cheese is added.
Scalloped Potatoes Recipe
PREP: 15 minutes
COOK: 1 minute
Container: 2-3 quart baking dish, greased
Serving Size: 1 cup
Servings:
Change Servings
Ingredients
  • 8 large baking potatoes
  • 3 tablespoons all purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 3 tablespoons butter or margarine
  • 2 cups milk, heated
  • 1/4 cup onion, diced fine
  • 1 cup optional: sharp cheddar cheese, shredded
Directions
  • Preheat oven to 375° F. Coat baking dish with vegetable spray.
  • Peel potatoes and slice very thin. Place approximately 1/3 of potatoes in prepared baking dish. Sprinkle with half the flour and half the salt and pepper. Repeat layers.
  • Heat milk in small pan until hot; do not boil. Pour over potatoes and dot with butter. Cover dish and bake 45-50 minutes. Remove cover and continue baking uncovered for 15-20 minutes more or until potatoes are tender.
  • Optional: If cheese is to be added, spread shredded cheese over top of potatoes during last 15 to 20 minutes of baking while cover is removed.

Scalloped Corn Recipe

Submitted by RecipeTips.com
Scalloped Corn Recipe
COOK: 1 hour
Container: 9 x 13 Baking dish
Ingredients
  • 2 cans whole corn
  • 2 cans creamed corn
  • 1/2 cup butter, melted
  • 1 1/3 cups milk
  • 3 eggs, beaten
  • 2 packages saltine crackers, crushed, divided
  • 1/4 cup sugar
  • salt and pepper, to taste
Directions
  • Preheat oven to 350 degrees F.
  • Mix all of the corn, butter, milk, eggs, 1 package of crackers, sugar, salt, and pepper together.
  • Place in a baking dish. Sprinkle the other package of crackers on top.
  • Bake for 45-60 minutes.

Homemade Ice Cream - Strawberry Recipe

Submitted by RecipeTips.com
This easy homemade ice cream with the fresh flavor of strawberries is a great treat anytime of the year.
Homemade  Ice Cream - Strawberry Recipe
PREP: 6 or more hours
COOK: 10 minutes
READY IN: 6 or more hours
Ingredients
  • 3 cups quartered strawberries
  • 1/3 cup sugar
  • 1 cup milk
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1/2 tablespoon vanilla extract
  • 1 cup half and half
  • 2 cups chilled whipping cream
Directions
  • Clean strawberries and cut into quarters. Place in a bowl and mash slightly. Sprinkle with 1/3 cup of sugar and stir until mixed in thoroughly. Set strawberries aside.
  • Pour the milk into a heavy saucepan. Over medium heat bring the milk to a gentle simmer (approximately 175° F) or until it begins to bubble around the edges. Remove from the heat.
  • After removing from the heat, add remaining sugar and salt to the milk and stir until completely dissolved. Add half and half, vanilla, and whipping cream. Stir until well blended. Pour into a bowl and allow mixture to cool to room temperature.
  • Once the mixture has cooled, cover with plastic wrap and allow the mixture to age in the refrigerator for at least 4 hours (or up to 24 hours). This aging process will produce ice cream with more body and a smoother texture.
  • Finish mashing strawberries to desired consistency (this should make approximately 2 1/2 cups of sauce). Cover the strawberries and place them in the refrigerator until just before adding them to the ice cream.
  • After aging (chilling) the mixture, remove from the refrigerator and stir. The ice cream is now ready for the freezing process.
  • Follow the ice cream maker's instruction manual on the freezing process.
  • When the ice cream has thickened, but is still too soft to scoop, add the strawberries and stir until they are evenly distributed. Or, add the strawberries and start the ice cream maker churning again to stir them into the ice cream. Some makers have an opening in the top that is used to add flavorings as the ice cream is churning.
  • Once the strawberries are mixed in, scrape the ice cream into another container with an airtight cover. Be sure to leave at least 1/2 inch head space for expansion. Place the ice cream in the freezer for several hours to harden before serving.
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