RecipeTips.com

Meal Plan: July 3 - 9th, 2011


Barbecue Pork Ribs Recipe

Submitted by RecipeTips.com
A mouth-watering recipe of pork ribs grilled to perfection with a homemade barbecue sauce. A great recipe for tailgating, football parties, or backyard barbecues with friends and family. Try other delicious sauces in our Barbecue Sauce Recipes collection.
Barbecue Pork Ribs Recipe
PREP: 15 minutes
COOK: 45 minutes
READY IN: 1 hour
Container: Medium saucepan
Serving Size: 2 cups
Servings:
Change Servings
Ingredients
  • 2 cups ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup molasses
  • 1 tablespoon dry mustard
  • 1 tablespoon chile powder
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 2 tablespoons bourbon or whiskey (optional)
  • fresh ground pepper to taste
  • salt and tobasco to taste
  • 4 pounds pork spare ribs
Directions
  • Whisk ketchup with vinegar, molasses, dry mustard, chile powder, cumin, oregano, bourbon or whiskey (optional), and pepper.
  • Simmer 20-30 mintutes, stirring often.
  • Add salt and tobasco to taste.
  • Brush on meat the last 5 minutes of grill time.
  • Set up the grill for indirect heat, medium temperature. Grill the meat, rib side down, until the bones protrude slightly from the meat, about 2 hours (may take more or less time, depending on rib thickness and grill temperature).
  • Brush with barbeque sauce during the last 15-20 minutes of grilling so that the sauce carmelizes onto the ribs.
  • Serve extra sauce on the side.
  • Sauce can be covered and refrigerated for up to 2 weeks. May also be frozen.

Twice Baked Sweet Potatoes with Chipotle Chile Recipe

Submitted by RecipeTips.com
Sweet potatoes are always an anticipated seasonal favorite. This terrific recipe provides them with a spicy kick that is sure to be a hit.
Twice Baked Sweet Potatoes with Chipotle Chile Recipe
PREP: 10 minutes
COOK: 1.5 hours
Container: Mixing bowl, baking pan
Serving Description: 1 potato
Servings:
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Ingredients
  • 4 small to medium sized sweet potatoes, scrubbed
  • 2 teaspoons olive or vegetable oil
  • 1/4 cup sour cream plus extra to serve along side
  • 1/2 of one chipotle chile in adobo sauce, mince it into a paste.
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon kosher salt
  • 1 lime cut into quarters
Directions
  • Pre-heat oven to 425°.
  • Rub potatoes with oil and poke sparingly with a fork. Place directly on oven rack with a baking sheet below or place potatoes directly on baking sheet to catch drippings. Space the potatoes evenly apart.
  • Bake until skewer or fork slips easily into the potatoes, approximately 50 minutes.
  • Set on wire rack to cool, leave oven on.
  • When potatoes are cool enough to touch, slice off the top 1/4-1/3 of each potato lenghtwise to expose the interior flesh. This forms a "boat" to hold the sweet potato mixture.
  • Peel off the skin from the tops that were removed and put the flesh in a medium sized bowl.
  • Use a small spoon to scoop out the rest of the flesh from each potato. Leave approximately 1/4 inch of potato around the inside edge of the skins. This helps the potato to retain its shape while cooking.
  • Beat the potato flesh, sour cream, chile paste, butter and salt with and electric mixer on medium speed until smooth. Taste the mixture at this point, you may add more chipotle paste if you want it spicier.
  • Mound the mixture into the potato skins and set them on a baking pan.
  • Bake stuffed potatoes in the 425° oven 20-25 mintues.
  • Serve with lime wedges and sour cream.
  • Sprinkle with cilantro before serving, optional.

Broccoli Grape Salad Recipe

Submitted by RecipeTips.com
Perfect for serving with almost any entrée, this Broccoli Grape Salad Recipe features a delicious combination of flavors and pleasing textures. Learn about different types of broccoli in All About Broccoli and to serve it as a hot side dish see How to Ccook Broccoli.
Broccoli Grape Salad Recipe
Container: serving bowl
Ingredients
  • SALAD INGREDIENTS:
  • 2 bunches fresh broccoli, cut into bite sized pieces
  • 1 1/2 cups celery, chopped
  • 1 bunch green onions, chopped
  • 1 1/2 cups red grapes, halved
  • 1 cup raisins
  • 1/2 pound bacon, cooked crisp and crumbled
  • 1 cup nuts, optional (pine nuts, sunflower seeds, sliced almonds)
  • DRESSING INGREDIENTS:
  • 1 1/2 cups light mayonnaise
  • 1/4 cup sugar
  • 3 tablespoons vinegar
  • 3 tablespoons milk
Directions
  • Place prepared broccoli, celery, onions, grapes, raisins, and crispy bacon into large mixing bowl.
  • In a small bowl, combine dressing ingredients.
  • Pour dressing over broccoli mixture, stirring until combined.
  • Cover and refrigerate for several hours to overnight allowing the blending of flavors.
  • Add nuts just before serving.
  • This salad doubles or triples easily to serve a crowd. Other salad ingredient addition recommendations: cauliflower, craisins, bacon bits, and minced sweet onion.
Tiime Saving Tip: Buy pre-cut broccoli, celery, and onions, as well as pre-cooked bacon.

Berry Trifle Recipe

Submitted by RecipeTips.com
Red, white and blue summer sensational dessert.
Berry Trifle Recipe
PREP: 15 minutes
COOK: 20 minutes
READY IN: 1.25 hours
Container: large trifle or glass bowl, two medium bowl, angle food cake pan
Serving Description: 1 cup serving
Servings:
Change Servings
Ingredients
  • 1 box angel food cake mix
  • 1 package (4.6 oz.) vanilla instant pudding and pie filling
  • 5 packages (6 oz.) blueberries
  • 5 packages (6 oz.) raspberries
  • 8 ounces non dairy whipped topping
  • 1 package (2.3 oz) raspberry or strawberry gelatin - prepared with water but not gelled or set
  • mint and berries for garnish - optional
Directions
  • Bake cake according to package directions.
  • When cooled, place on a platter and poke holes all over the top with a skewer.
  • Pour prepared gelatin over the top, approximately 1 cup. The rest can be refrigerated.
  • Cut or tear the cake into cubes, set aside.
  • Prepare instant pudding according to package directions.
  • Cool in the refrigerator.
  • In a trifle bowl or large glass serving bowl, place a layer of the cake in the bottom and slightly up the sides.
  • Then spoon a layer of pudding over the cake, then a layer of raspberries and blueberries.
  • Repeat the layers three times.
  • Top all with non dairy whipped topping and garnish with berries and mint if desired.

Grilled Peppercorn Chicken Sandwich Recipe

Submitted by RecipeTips.com
The marinade for this chicken recipe provides a savory flavor that isn't overpowering. This moist and tender grilled chicken is great when served alone or in the sandwich recipe as suggested here.
Grilled Peppercorn Chicken Sandwich Recipe
PREP: 10 minutes
COOK: 20 minutes
READY IN: 30 minutes
Container: medium glass mixing bowl
Serving Description: 1 chicken sandwich
Servings:
Change Servings
Ingredients
  • 4 chicken breasts, skinless, boneless
  • 4 tablespoons onions, minced
  • 2 shallots, minced
  • 1 clove garlic, minced
  • 2 teaspoons cilantro, dried
  • 2 teaspoons parsley, dried
  • 3 tablespoons crushed black peppercorns
  • 1 tablespoon oregano, dried
  • 1/2 cup vegetable oil
  • 1/2 cup white vinegar
  • 1 teaspoon salt
  • 4 hamburger buns
Directions
  • In a medium glass mixing bowl, combine all of the ingredients (except the chicken breasts and the buns); blend well.
  • Place the chicken breasts in the marinade, cover, and refrigerate for 4 hours or overnight.
  • Heat the grill to medium. Coat the grill grates with vegetable oil.
  • Remove the chicken from the marinade and place on grill; discard marinade. Grill for about 10 - 12 minutes, turn once; then grill the other side for another 10 minutes or until the juices run clear.
  • Lightly butter the buns; then place them on the grill for about 1 minute or until lightly toasted.
  • Place the chicken breast on the bun, garnish with your favorite vegetables and condiments, and serve.

Red White and Blue Potato Salad Recipe

Submitted by RecipeTips.com
A patriotic potato salad perfect for your Fourth of July picnic or potluck. The red, white, and blue coloring from the different potato varieties is the perfect way to create this colorful salad. We have more Red, White, and Blue Recipes that you are sure to enjoy.
Red White and Blue Potato Salad Recipe
PREP: 30 minutes
COOK: 15 minutes
READY IN: 3 hours
Container: 2 quart serving dish
Serving Size: cup
Servings:
Change Servings
Ingredients
  • 3 bunches green onions, divided
  • 1 cup non-fat plain yogurt
  • 1/2 cup light mayonnaise
  • 1/4 cup champagne vinegar or white wine
  • 1 tablespoon Dijon mustard
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 3/4 teaspoon coarse ground black pepper
  • 1 1/4 pounds blue potatoes, unpeeled
  • 1 1/4 pounds small new red potatoes, unpeeled
  • 1 1/4 pounds small white potatoes, unpeeled
  • 1 cup feta cheese, crumbled
Directions
  • Make dressing ahead of time and allow to chill. Whisk together onions, yogurt, mayonnaise, vinegar, mustard, sugar, salt, and pepper. Cover and refrigerate.
  • Place potatoes into a large kettle. Fill kettle with water to cover potatoes. Add 1 teaspoon salt to kettle and bring to a boil. Cook potatoes until just tender, approximately 15 minutes. Drain.
  • Peel skins from blue potatoes only. Allow all potatoes to cool and cut into bite size pieces.
  • Arrange all red potatoes at one end of the salad dish, white potatoes in the center, and blue potatoes on the opposite end of serving dish. Toss dressing over potatoes carefully. Garnish with feta cheese.
  • Cover and chill 2 to 3 hours before serving.

Slow Cooked Baked Beans Recipe

Submitted by RecipeTips.com
Cooked by slowly baking all the ingredients together, this recipe proivdes a wonderful array of flavors.
Slow Cooked Baked Beans Recipe
PREP: 15 minutes
COOK: 4 hours
READY IN: 4 hours
Container: slow cooker
Servings:
Change Servings
Ingredients
  • 1 pound ground beef
  • 1/2 pound bacon or 6 to 8 slices cut into 4 pieces
  • 1 onion - large, chopped
  • 2 stalks celery - finely chopped
  • 30 ounces canned pork and beans, do not drain
  • 15 ounces butter beans, drained (or lima beans, drained)
  • 15 ounces kidney beans - drained
  • 3 tablespoons mustard
  • 3 tablespoons brown sugar
  • 3 tablespoons molasses
  • 3/4 cup ketchup
Directions
  • Coat inside of slow cooker with non stick cooking spray.
  • Add cut up bacon, hamburger, chopped onion, and celery to a large skillet. Cook hamburger mixture until ground beef is browned and onions are soft. Add remaining ingredients to skillet and stir until well combined.
  • Pour mixture into slow cooker and cook on high 1 hour. Reduce heat to low and continue cooking 3 to 4 more hours. Turn to warm until ready to serve.

    Every slow cooker temperature varies. Check your dish after 3 hours and adjust cooking time accordingly. Refer to instructions provided with the slow cooker, if needed.

Fruit Dessert Pizza Recipe

Submitted by RecipeTips.com
This tasty dessert pizza is perfect for the 4th of July, but it is too scrumptious to limit to serving only once a year. The cookie bottom and pudding layer, with blueberries and raspberries on top, make it a hit at any gathering of family and friends.
Fruit Dessert Pizza Recipe
Servings:
Change Servings
Ingredients
  • 1 package refrigerated sugar cookie dough
  • 1 cup chopped coconut
  • 1 1/2 cups milk
  • 1 package vanilla flavored instant pudding
  • 2 cups miniature marshmallows
  • 1 1/2 cups whipped topping
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups blueberries
  • 1 1/2 cups raspberries
  • 1/2 cup miniature marshmallows
Directions
  • Preheat oven to 375° F.
  • Line a pizza pan with foil and lightly spray the foil with non-stick cooking spray.
  • In a medium sized bowl, combine the packaged cookie dough with coconut. Mix with your hands until all the coconut is combined with the dough. Press cookie dough onto prepared pizza pan.
  • Bake for 15 minutes or until the dough is golden brown. Cool completely.
  • Pour milk into a large mixing bowl and add the dry pudding mix. Beat with a wire whisk for approximately 2 minutes. Stir in whipped topping, marshmallows, and vanilla extract.
  • Spread pudding mixture over the cookie crust. Top with fruit and extra marshmallows. Any variety of fruit can be used for this recipe.

Beef and Bean Burrito Recipe

Submitted by RecipeTips.com
Tortillas wrapped around beef, beans, and vegetables mixed with a seasoned sauce make this a favorite for any meal.
Beef and Bean Burrito Recipe
PREP: 20 minutes
COOK: 40 minutes
READY IN: 60 minutes
Container: large, heavy skillet
Servings:
Change Servings
Ingredients
  • 1 pound lean ground beef
  • 1/2 cup sweet onion, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground oregano
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 ounces diced green chilies
  • 16 ounces refried beans
  • 10 ounces enchilada sauce
  • 6 8
  • 2 cups shredded cheese (sharp Cheddar and/or Monterey Jack)
Directions
  • Preheat oven to 350° F.
  • In large skillet, over medium heat, brown beef, onion and garlic. Continue to stir while breaking up meat. Drain excess fat.
  • Add oregano, ground cumin, salt, pepper, and green chilies. Cook for approximately 6 minutes, stirring occasionally.
  • Add refried beans and 1/2 cup enchilada sauce. Simmer for an additional 5 minutes.
  • Place meat and bean mixture in the middle of tortilla. Sprinkle with cheese. Fold up the bottom of the tortilla, then the sides, then fold down the top. Place in a baking dish and cover with the remaining enchilada sauce and cheese.
  • Heat in oven 10 to 15 minutes or until cheese melts. Garnish as desired. Suggested garnishes: salsa, shredded cheese, diced green onions, black olives.

Spanish Rice Recipe

Submitted by RecipeTips.com
A rice side dish that goes perfectly beside any Mexican entree. This rice isn't too spicy or doesn't have too much tomato but is full of flavor. You won't have any rice leftover when you make this.
Spanish Rice Recipe
COOK: 30 minutes
Ingredients
  • 3 cups water
  • 2 cups (uncooked) long grain white rice
  • 1 tablespoon chicken base (or 3 chicken bullion cubes)
  • 1 cup bell pepper, diced (red, yellow, green, or any combo you like)
  • 1/2 onion, diced small
  • 1 medium tomato, diced small
  • 1/4 cup fresh cilantro, finely diced
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoons butter
  • 1 teaspoon kosher salt (to taste)
  • 2 tablespoons lime juice (to taste)
Directions
  • Preheat oven to 425 degrees F.
  • In a Dutch oven, add the water, rice, chicken base, vegetables, seasonings and butter, except the salt and lime juice. Bring the water to a boil stirring very little.
  • Cover the pan and place it in the preheated oven for 15-20 minutes, or until almost all of the water is absorbed.
  • Remove the pan from the oven but leave it covered and sitting for 5 minutes.
  • In a small bowl, combine the salt and lime juice.
  • Remove the lid long enough to stir in the salt and lime juice; recover the pan and let sit another 5 minutes.
  • Serve and enjoy.

Chefs Salad Recipe

Submitted by RecipeTips.com
A satisfying salad for lunch or dinner.
Chefs Salad Recipe
PREP: 15 minutes
Container: 4 dinner plates
Servings:
Change Servings
Ingredients
  • 8 cups salad greens, sorted and torn into bite size pieces
  • 2 cups assorted cooked meats (turkey, chicken, ham), cut into thin strips
  • 2 hard boiled eggs, peeled and cut into wedges
  • 10 grape or cherry tomatoes, halved
  • 1 bell pepper, thinly sliced
  • 1 sliced pickled beets if desired
  • salad dressing, your choice
  • OPTIONAL:
  • croutons for garnish
Directions
  • Wash and dry salad greens; then place on 4 serving plates.
  • Arrange meats and cheeses on top of salad greens. Add tomatoes, hard boiled egg wedges, cucumber slices, bell pepper slices, and olives.
  • Drizzle with your choice of dressing. Garnish with croutons, if desired.

Seasoned Crackers Recipe

Submitted by RecipeTips.com
This crispy flatbread features an olive oil and rosemary flavored dough topped with a number of savory seeds that really make this cracker recipe unique. The crackers are an excellent accompaniment to soups and salads, or they can be topped with cheese and served as a tasty hors d’ oeuvre.
Seasoned Crackers Recipe
Container: baking sheet, medium mixing bowl, 2 small bowls
Serving Size: 3
Servings:
Change Servings
Ingredients
  • Topping
  • 1 tablespoon sesame seeds
  • 2 teaspoons nigella seeds
  • 1 teaspoon poppy seeds
  • 1 teaspoon salt
  • Dough
  • 1 1/2 cups flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon salt
  • 3 tablespoons olive oil
  • 1/2 cup water
  • 1 tablespoon rosemary - fresh, chopped
Directions
  • Preheat oven to 450°F.
  • In small bowl, mix together all topping ingredients. Set aside along with a small bowl of water and a pastry brush.
  • In medium bowl, whisk the 2 types of flour, salt and rosemary. Add olive oil and water.
  • Stir together first with a fork, then use hands to collect into a ball. Press into bottom of bowl to collect any flour not incorporated.
  • Lightly flour a work surface and divide dough into thirds.
  • Wrap 2 balls of dough in plastic wrap and set aside.
  • With 3rd ball, roll out on floured surface. Roll into rectangle 7 or 8 inches wide by 14 or 15 inches long and about 1/16 inch thick. This takes a little muscle to get it thinned out to desired length, but worth the effort. As rolling out, turn over once in awhile to be sure surface is floured.
  • When rolled out, brush dough with water and then sprinkle with 1/3 of seed mix.
  • Using knife or pizza cutter, cut down center of dough lengthwise then cut across to make rectangles approximately 2x4. Don't trim edges, the edges look rustic.
  • Transfer crackers to unlined baking sheet. Bake until nicely browned (8-10 min).
  • Transfer and cool on wire rack. Repeat with remaining dough. Be sure to clean and reflour work surface with each dough ball.
Note: Store in plastic bag. Crackers will keep for up to a week. Dough can be made and refrigerated for 2 days or frozen up to a month.

Berry Shake Recipe

Submitted by RecipeTips.com
A refreshing beverage or dessert flavored with fresh or frozen fruit.
Berry Shake Recipe
PREP: 15 minutes
COOK: 0 minutes
READY IN: 15 minutes
Container: Drink or decorative glass
Serving Size: 8 ounces
Servings:
Change Servings
Ingredients
  • 1 cup frozen yogurt or vanilla ice cream
  • 1/3 cup strawberries - fresh or frozen
  • 1/3 cup blueberries - fresh or frozen
  • 1/3 cup raspberries - fresh or frozen
  • 1/2 cup whole or skim milk - adjust amount to create desired consistency
Directions
  • Hull strawberries.
  • Wash strawberries, raspberries and blueberries under cool running water.
  • Combine all ingredients in a blender, and blend until smooth.
  • Pour into a decorative glass and garnish with fresh berries.

Pasta with Asparagus and Bacon Recipe

Submitted by RecipeTips.com
A wonderful combination of flavors with very little work. Can easily be doubled or tripled.
Pasta with Asparagus and Bacon Recipe
PREP: 5 minutes
COOK: 20 minutes
READY IN: 25 minutes
Container: skillet, large saucepan
Serving Description: 1 cup pasta, 4 oz asparagus, 1 slice bacon
Servings:
Change Servings
Ingredients
  • 4 ounces dry pasta, any short shape
  • 1/2 pound fresh asparagus
  • 2 slices bacon, preferably thick-cut
  • 1/2 cup freshly grated parmesan or other cheese
  • best quality olive oil (optional)
Directions
  • Put large pot of salted water to boil. Dice bacon and cook in skillet over medium heat until crisp.
  • Wash asparagus and cut into pieces, discarding tough ends. When water boils, add pasta, stirring once or twice to make sure pieces are separate. After pasta has cooked 4 minutes, add asparagus. Boil another 5 minutes, or until both pasta and asparagus are crunchy-tender (al dente).
  • While pasta and asparagus cook, pour off all but 1 tablespoon of fat from bacon skillet.
  • Drain pasta and asparagus and add to bacon in skillet. Stir, over medium heat, to mix well. Divide onto serving plates and sprinkle cheese over. Pass olive oil to pour over, if desired.

Fruit Kabobs Recipe

Submitted by RecipeTips.com
These fruit kabobs, served with or without a fruit dip are sure to be a hit at your next summertime gathering. You can add any of your favorite seasonal fruits to make these fresh and tasty kabobs.
Fruit Kabobs Recipe
PREP: 20 minutes
COOK: 0 minutes
READY IN: 0 minutes
Ingredients
  • small watermelon, cubed
  • small cantelope, cubed
  • small honeydew, cubed
  • 1 pint strawberries, halved
  • small pineapple, cubed
Directions
  • Cut fruit into bite sized pieces. Thread fruit onto skewers.
  • Serve with your favorite fruit dip.  (Can use any combination of fruit.)

Iced Coffee Recipe

Submitted by RecipeTips.com
Terrific coffee drink served on ice, which can be flavored with a variety of tasty ingredients and garnishes.
Iced Coffee Recipe
PREP: 20 minutes
COOK: 0 minutes
READY IN: 20 minutes
Container: tall glass
Serving Size: 1 cup
Servings:
Change Servings
Ingredients
  • 6 tablespoons coffee
  • 3 cups water
  • Optional: sugar, milk, cream, cinnamon sticks, chocolate shavings
Directions
  • In coffee maker, brew 6 tablespoons coffee with 3 cups cold water. Allow coffee to cool and refrigerate until ready to serve.
  • Fill tall glass with ice, add coffee and serve with sugar, milk, cream, cinnamon sticks, or chocolate shavings, if desired.

Pizza Burger Recipe

Submitted by RecipeTips.com
Great combination of pizza and burgers. Two childhood favorites rolled into one.
Pizza Burger Recipe
PREP: 15 minutes
COOK: 15 minutes
READY IN: 30 minutes
Container: large skillet, medium mixing bowl
Serving Description: one burger
Servings:
Change Servings
Ingredients
  • 1 pound ground beef
  • 1/4 pound pepperoni - chopped
  • 1/4 cup pizza sauce - extra to use as a condiment
  • 1 clove garlic - minced
  • 1/4 cup onion - minced
  • 1 teaspoon Italian seasoning
  • salt and pepper to taste
  • 4 slices mozzarella cheese or provolone cheese
  • 1 tomato - sliced
  • romaine or iceberg lettuce
  • 4 crusty rolls - sliced
Directions
  • In a mixing bowl, combine the ground beef, pepperoni, pizza sauce, Italian seasoning, garlic and onions.
  • Mix well to combine all of the ingredients.
  • Divide into four equal parts and pat into burgers.
  • Salt and pepper each burger to taste.
  • Fry the burgers in a large skillet or they can easily be grilled. Cook approximately 6 minutes on each side or until they reach the desired doneness.
  • Place a slice of mozzarella or provolone cheese on each right before they are finished cooking. Allow the cheese to completely melt over the burger.
  • Spread a tablespoon of pizza sauce on each bun. Place a burger on top with lettuce and tomato.

Home Fried Potatoes Recipe

Submitted by RecipeTips.com
A great way to use left over boiled or roasted potatoes for a tasty side dish.
Home Fried Potatoes Recipe
PREP: 15 minutes
COOK: 15 minutes
READY IN: 30 minutes
Container: Medium heavy skillet
Servings:
Change Servings
Ingredients
  • 1 1/2 pounds Yukon Gold or red skinned potatoes
  • 3 tablespoons butter or margarine, divided
  • 1 dry yellow onion, chopped fine
  • Kosher salt and freshly ground pepper to taste
Directions
  • Use left over boiled Yukon Gold or red skinned potatoes* cut into 1 inch square pieces. In a heavy skillet, melt 1 tablespoon or butter and sauté onions for approximately 5 minutes, or until the onions are lightly browned. Add 2 tablespoons of butter and diced potatoes, and stir to mix onions and potatoes.
  • Cook over medium heat until golden brown, approximately 6 to 7 minutes. Flip and cook an additional 6 to 7 minutes until golden brown.
  • Salt and pepper to taste.

    *To Boil Potatoes: Scrub potatoes, cutting out any darkened spots. Cut potatoes into quarters. Place potatoes in a large sauce pan filled with enough cold water to completely cover potatoes. Add 1 teaspoon salt, bring to a boil and cook 20 minutes or until tender. Drain.

M M Caramel Bars Recipe

Submitted by RecipeTips.com
A delicious, chewy, gooey bar.
M amp M Caramel Bars Recipe
PREP: 30 minutes
COOK: 30 minutes
READY IN: 1 hour
Container: 9
Serving Description: 1 small bar
Servings:
Change Servings
Ingredients
  • CRUST:
  • 3/4 cup margarine
  • 1 cup oatmeal
  • 3/4 cup brown sugar
  • 1 cup flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • TOPPING:
  • 40 caramels
  • 4 tablespoons milk
  • 3 tablespoons margarine
  • 1 cup M & M chocolate candies
Directions
  • Preheat oven to 350° F.
  • Melt 3/4 cup of margarine and add oatmeal, brown sugar, flour, soda, and salt. Stir ingredients together until mixed thoroughly. Reserve approximately 1/8 of the crust mix to crumble over the top of the bars just before the final baking.  Pat the rest of the crust into the bottom of an ungreased 9" x 13" baking pan.
  • Bake the crust for 10 minutes. While the crust is baking, combine the caramels, milk and maragarine in a small saucepan. Cook over medium-low heat until caramels have melted. Stir the caramel mixture often while melting.
  • When the crust is done, drizzle the caramel mixture over the crust. Then sprinkle the M & M's evenly over the caramel topping. Crumble the remaining crust over the top.
  • Bake again for 15 minutes. Allow to cool and cut to desired size.
  • Tip: Use holiday colored M & M's to produce bars with a more seasonal appearance.

Susans Thick Grilled Pork Chops Recipe

Submitted by RecipeTips.com
This is a family favorite, easy and tasty and juicy recipe contributed by Susan B. of Cartersville, Georgia. Try purchasing pork chops "for stuffing" or cuts that are center cut, bone in 3/4" thick.
Susans Thick Grilled Pork Chops Recipe
Ingredients
  • 1/4-1/2 pound per person thick pork chops
  • Seasoning Rub measurements are per chop:
  • 1 1/2 teaspoons of olive oil
  • 1/2 crushed garlic
  • 1/2 teaspoon sea salt or to taste
  • 1/2 teaspoon freshly ground pepper
Directions
  • Whisk oil and garlic together.
  • Rub herbed oil in well all over meat.
  • Salt and pepper all over meat.


  • GRILLING
  • Place pork chops with seasoning rub on preheated GrillGrates (8 to 10 minutes on Low-Low/Med Heat, lid down). Grill pork chops with lid-down on Low-Low/Med Heat. For charcoal, preheat your GrillGrates after the red hot peak, gray coals only (8-10 minutes), lid closed.


  • NOTE: Judge the initial sear marks to get an indication of how hot you are cooking. If the sear marks are dark to black on the first flip, you are cooking too hot, turn down the burners. Notice how the natural pork juices sizzles just under the chops to enhance juiciness. Your grill never sounded so good.

    For aromatic accent, place twigs of rosemary sprigs between the grates.


Suggested Pairings:
  • Wild rice
  • Sauted mushrooms
  • Grilled Asparagus

Cilantro Lime Rice Recipe

Great side dish or as a filling for burritos
Cilantro Lime Rice Recipe
PREP: 5 minutes
COOK: 15 minutes
READY IN: 20 minutes
Ingredients
  • 3 teaspoons butter
  • 1 lime, juiced
  • 1 cup basmati rice
  • 1 1/2 cups water
  • 3 tablespoons chopped cilantro, or more to taste
Directions
Melt butter in saucepan over medium heat.

Add juice from half of the lime and rice, fry while stirring for 1-2 minutes.

Add water and bring to a boil.

Reduce heat, cover, and cook until water is fully absorbed.

Add juice from the other half of lime and more water if needed. Carefully stir and fluff the rice.

Add cilantro as desired and served warm.


Cheesy Corn on the Cob Recipe

Submitted by RecipeTips.com
The combination of Parmesan and chili powder gives a spicy flare to this sweet corn. The grilled flavor is the perfect finishing touch to this corn on the cob recipe. For tips and advice on how to grill corn on the cob see How to Prepare and Cook Sweet Corn.
Cheesy Corn on the Cob Recipe
PREP: 10 minutes
COOK: 10 minutes
READY IN: 20 minutes
Container: grill
Serving Description: 1 ear of corn
Servings:
Change Servings
Ingredients
  • 5 ears fresh sweet corn, husks and silks removed
  • 1/2 cup mayonnaise
  • 1 cup parmesan cheese
  • Chili powder to taste
  • Salt and pepper to taste
Directions
  • Brush a thin layer of mayonnaise on corn.
  • Sprinkle the corn with cheese, chili powder, salt and pepper.
  • Wrap each corn in foil and place on the grill.
  • Turn occasionally and grill for approximately 10 minutes. (kernels will brown slightly)
  • Serve warm.

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.

Watermelon Pie Recipe

Submitted by RecipeTips.com
Fantastic no-bake pie, bursting with watermelon's cool, refreshing summertime flavor.
Watermelon Pie Recipe
PREP: 20 minutes
COOK: 0 minutes
READY IN: 3 hours
Servings:
Change Servings
Ingredients
  • CRUST INGREDIENTS
  • 1 1/2 cups low fat graham cracker crumbs
  • 1/4 cup light margarine, melted
  • 3 tablespoons granulated sugar
  • FILLING INGREDIENTS
  • 12 ounces fat free cool whip
  • 3 ounces watermelon gelatin powder
  • 1/4 cup water
  • 2 cups watermelon balls
Directions
  • In a medium sized bowl, combine crumbs, margarine, and sugar. Press mixture firmly into a 9-inch pie plate. Chill for one hour or until the crust is firm.
  • Meanwhile, prepare filling. Combine whipped topping, watermelon gelatin powder, and water. Fold in watermelon balls. Spoon into pie crust.
  • Chill two hours before serving.

Grocery List

Ingredient Recipe
2 cups ketchup Barbecue Pork Ribs
1/4 cup apple cider vinegar Barbecue Pork Ribs
1/4 cup molasses Barbecue Pork Ribs
1 tablespoon dry mustard Barbecue Pork Ribs
1 tablespoon chile powder Barbecue Pork Ribs
1 teaspoon cumin Barbecue Pork Ribs
1 teaspoon dried oregano Barbecue Pork Ribs
2 tablespoons bourbon or whiskey (optional) Barbecue Pork Ribs
4 pounds pork spare ribs Barbecue Pork Ribs
4 small to medium sized sweet potatoes, scrubbed Twice Baked Sweet Potatoes with Chipotle Chile
2 teaspoons olive or vegetable oil Twice Baked Sweet Potatoes with Chipotle Chile
1/4 cup sour cream plus extra to serve along side Twice Baked Sweet Potatoes with Chipotle Chile
1/2 of one chipotle chile in adobo sauce, mince it into a paste. Twice Baked Sweet Potatoes with Chipotle Chile
2 tablespoons unsalted butter, softened Twice Baked Sweet Potatoes with Chipotle Chile
1 teaspoon kosher salt Twice Baked Sweet Potatoes with Chipotle Chile
1 lime cut into quarters Twice Baked Sweet Potatoes with Chipotle Chile
2 bunches fresh broccoli, cut into bite sized pieces Broccoli Grape Salad
1 1/2 cups celery, chopped Broccoli Grape Salad
1 bunch green onions, chopped Broccoli Grape Salad
1 1/2 cups red grapes, halved Broccoli Grape Salad
1 cup raisins Broccoli Grape Salad
1/2 pound bacon, cooked crisp and crumbled Broccoli Grape Salad
1 cup nuts, optional (pine nuts, sunflower seeds, sliced almonds) Broccoli Grape Salad
1 1/2 cups light mayonnaise Broccoli Grape Salad
1/4 cup sugar Broccoli Grape Salad
3 tablespoons vinegar Broccoli Grape Salad
3 tablespoons milk Broccoli Grape Salad
1 box angel food cake mix Berry Trifle
1 package (4.6 oz.) vanilla instant pudding and pie filling Berry Trifle
5 packages (6 oz.) blueberries Berry Trifle
5 packages (6 oz.) raspberries Berry Trifle
8 ounces non dairy whipped topping Berry Trifle
1 package (2.3 oz) raspberry or strawberry gelatin - prepared with water but not gelled or set Berry Trifle
4 chicken breasts, skinless, boneless Grilled Peppercorn Chicken Sandwich
4 tablespoons onions, minced Grilled Peppercorn Chicken Sandwich
2 shallots, minced Grilled Peppercorn Chicken Sandwich
1 clove garlic, minced Grilled Peppercorn Chicken Sandwich
2 teaspoons cilantro, dried Grilled Peppercorn Chicken Sandwich
2 teaspoons parsley, dried Grilled Peppercorn Chicken Sandwich
3 tablespoons crushed black peppercorns Grilled Peppercorn Chicken Sandwich
1 tablespoon oregano, dried Grilled Peppercorn Chicken Sandwich
1/2 cup vegetable oil Grilled Peppercorn Chicken Sandwich
1/2 cup white vinegar Grilled Peppercorn Chicken Sandwich
1 teaspoon salt Grilled Peppercorn Chicken Sandwich
4 hamburger buns Grilled Peppercorn Chicken Sandwich
3 bunches green onions, divided Red, White, and Blue Potato Salad
1 cup non-fat plain yogurt Red, White, and Blue Potato Salad
1/2 cup light mayonnaise Red, White, and Blue Potato Salad
1/4 cup champagne vinegar or white wine Red, White, and Blue Potato Salad
1 tablespoon Dijon mustard Red, White, and Blue Potato Salad
2 teaspoons sugar Red, White, and Blue Potato Salad
1 teaspoon salt Red, White, and Blue Potato Salad
3/4 teaspoon coarse ground black pepper Red, White, and Blue Potato Salad
1 1/4 pounds blue potatoes, unpeeled Red, White, and Blue Potato Salad
1 1/4 pounds small new red potatoes, unpeeled Red, White, and Blue Potato Salad
1 1/4 pounds small white potatoes, unpeeled Red, White, and Blue Potato Salad
1 cup feta cheese, crumbled Red, White, and Blue Potato Salad
1 pound ground beef Slow Cooked Baked Beans
1/2 pound bacon or 6 to 8 slices cut into 4 pieces Slow Cooked Baked Beans
1 onion - large, chopped Slow Cooked Baked Beans
2 stalks celery - finely chopped Slow Cooked Baked Beans
30 ounces canned pork and beans, do not drain Slow Cooked Baked Beans
15 ounces butter beans, drained (or lima beans, drained) Slow Cooked Baked Beans
15 ounces kidney beans - drained Slow Cooked Baked Beans
3 tablespoons mustard Slow Cooked Baked Beans
3 tablespoons brown sugar Slow Cooked Baked Beans
3 tablespoons molasses Slow Cooked Baked Beans
3/4 cup ketchup Slow Cooked Baked Beans
1 package refrigerated sugar cookie dough Fruit Dessert Pizza
1 cup chopped coconut Fruit Dessert Pizza
1 1/2 cups milk Fruit Dessert Pizza
1 package vanilla flavored instant pudding Fruit Dessert Pizza
2 cups miniature marshmallows Fruit Dessert Pizza
1 1/2 cups whipped topping Fruit Dessert Pizza
1/2 teaspoon vanilla extract Fruit Dessert Pizza
1 1/2 cups blueberries Fruit Dessert Pizza
1 1/2 cups raspberries Fruit Dessert Pizza
1/2 cup miniature marshmallows Fruit Dessert Pizza
1 pound lean ground beef Beef and Bean Burrito
1/2 cup sweet onion, chopped Beef and Bean Burrito
2 cloves garlic, minced Beef and Bean Burrito
1/2 teaspoon ground oregano Beef and Bean Burrito
2 teaspoons ground cumin Beef and Bean Burrito
1/2 teaspoon salt Beef and Bean Burrito
1/2 teaspoon freshly ground black pepper Beef and Bean Burrito
4 ounces diced green chilies Beef and Bean Burrito
16 ounces refried beans Beef and Bean Burrito
10 ounces enchilada sauce Beef and Bean Burrito
6 8 Beef and Bean Burrito
2 cups shredded cheese (sharp Cheddar and/or Monterey Jack) Beef and Bean Burrito
3 cups water Spanish Rice
2 cups (uncooked) long grain white rice Spanish Rice
1 tablespoon chicken base (or 3 chicken bullion cubes) Spanish Rice
1 cup bell pepper, diced (red, yellow, green, or any combo you like) Spanish Rice
1/2 onion, diced small Spanish Rice
1 medium tomato, diced small Spanish Rice
1/4 cup fresh cilantro, finely diced Spanish Rice
1 teaspoon ground black pepper Spanish Rice
1/2 teaspoon garlic powder Spanish Rice
1/2 teaspoon onion powder Spanish Rice
2 tablespoons butter Spanish Rice
1 teaspoon kosher salt (to taste) Spanish Rice
2 tablespoons lime juice (to taste) Spanish Rice
8 cups salad greens, sorted and torn into bite size pieces Chef's Salad
2 cups assorted cooked meats (turkey, chicken, ham), cut into thin strips Chef's Salad
2 hard boiled eggs, peeled and cut into wedges Chef's Salad
10 grape or cherry tomatoes, halved Chef's Salad
1 bell pepper, thinly sliced Chef's Salad
1 sliced pickled beets if desired Chef's Salad
1 tablespoon sesame seeds Seasoned Crackers
2 teaspoons nigella seeds Seasoned Crackers
1 teaspoon poppy seeds Seasoned Crackers
1 teaspoon salt Seasoned Crackers
1 1/2 cups flour Seasoned Crackers
1/2 cup whole wheat flour Seasoned Crackers
1 teaspoon salt Seasoned Crackers
3 tablespoons olive oil Seasoned Crackers
1/2 cup water Seasoned Crackers
1 tablespoon rosemary - fresh, chopped Seasoned Crackers
1 cup frozen yogurt or vanilla ice cream Berry Shake
1/3 cup strawberries - fresh or frozen Berry Shake
1/3 cup blueberries - fresh or frozen Berry Shake
1/3 cup raspberries - fresh or frozen Berry Shake
1/2 cup whole or skim milk - adjust amount to create desired consistency Berry Shake
4 ounces dry pasta, any short shape Pasta with Asparagus and Bacon
1/2 pound fresh asparagus Pasta with Asparagus and Bacon
2 slices bacon, preferably thick-cut Pasta with Asparagus and Bacon
1/2 cup freshly grated parmesan or other cheese Pasta with Asparagus and Bacon
1 pint strawberries, halved Fruit Kabobs
6 tablespoons coffee Iced Coffee
3 cups water Iced Coffee
1 pound ground beef Pizza Burger
1/4 pound pepperoni - chopped Pizza Burger
1/4 cup pizza sauce - extra to use as a condiment Pizza Burger
1 clove garlic - minced Pizza Burger
1/4 cup onion - minced Pizza Burger
1 teaspoon Italian seasoning Pizza Burger
4 slices mozzarella cheese or provolone cheese Pizza Burger
1 tomato - sliced Pizza Burger
4 crusty rolls - sliced Pizza Burger
1 1/2 pounds Yukon Gold or red skinned potatoes Home Fried Potatoes
3 tablespoons butter or margarine, divided Home Fried Potatoes
1 dry yellow onion, chopped fine Home Fried Potatoes
3/4 cup margarine M & M Caramel Bars
1 cup oatmeal M & M Caramel Bars
3/4 cup brown sugar M & M Caramel Bars
1 cup flour M & M Caramel Bars
1 teaspoon baking soda M & M Caramel Bars
1/2 teaspoon salt M & M Caramel Bars
40 caramels M & M Caramel Bars
4 tablespoons milk M & M Caramel Bars
3 tablespoons margarine M & M Caramel Bars
1 cup M & M chocolate candies M & M Caramel Bars
1 1/2 teaspoons of olive oil Susan's Thick Grilled Pork Chops
1/2 crushed garlic Susan's Thick Grilled Pork Chops
1/2 teaspoon sea salt or to taste Susan's Thick Grilled Pork Chops
1/2 teaspoon freshly ground pepper Susan's Thick Grilled Pork Chops
3 teaspoons butter Cilantro Lime Rice
1 lime, juiced Cilantro Lime Rice
1 cup basmati rice Cilantro Lime Rice
1 1/2 cups water Cilantro Lime Rice
3 tablespoons chopped cilantro, or more to taste Cilantro Lime Rice
5 ears fresh sweet corn, husks and silks removed Cheesy Corn on the Cob
1/2 cup mayonnaise Cheesy Corn on the Cob
1 cup parmesan cheese Cheesy Corn on the Cob
6 Golden Delicious apples (or any good cooking apple, such as Braeburn, Fuji, Jonathan, or McIntosh Simple Applesauce
1/2 cup cold water Simple Applesauce
1/2 cup sugar Simple Applesauce
1 1/2 cups low fat graham cracker crumbs Watermelon Pie
1/4 cup light margarine, melted Watermelon Pie
3 tablespoons granulated sugar Watermelon Pie
12 ounces fat free cool whip Watermelon Pie
3 ounces watermelon gelatin powder Watermelon Pie
1/4 cup water Watermelon Pie
2 cups watermelon balls Watermelon Pie
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