RecipeTips.com

Meal Plan: August 14 - 20, 2011


Beef Kebabs on the Grill Recipe

Submitted by RecipeTips.com
This grilled kebab recipe features chunks of beef tenderloin and plenty of assorted vegetables, all marinated in a vibrant mixture of ingredients. To save money, cut up a top round roast rather than using the tenderloin.
Beef Kebabs on the Grill Recipe
PREP: 30 minutes
COOK: 10 minutes
READY IN: 40 minutes
Container: Skewer
Serving Description: Large flat skewer
Servings:
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Ingredients
  • MARINADE:
  • 1 tablespoon olive oil
  • 2 tablespoons fresh lime juice or vinegar
  • 1 tablespoon soy sauce
  • 2 tablespoons fresh parsley or cilantro, minced
  • 1 clove of garlic , crushed
  • fresh ground pepper to taste
  • salt to taste
  • MEAT AND VEGETABLES:
  • 1 pound lean beef tenderloin
  • 1 large red onion
  • 8 ounces button mushrooms
  • 8 cherry tomatoes or 1 large whole tomato
  • 2 green bell peppers
Directions
MARINADE:
  • Whisk together all marinade ingredients in a large bowl. Remove half of marinade to a smaller bowl so meat and vegetables can be marinated separately. Place meat in smaller bowl, letting it remain for 30 minutes at room temperature. Marinate vegetables in larger bowl for 30 minutes at room temperature.
  • Turn meat and vegetables several times while they are marinating to coat all sides.


PREPARATION FOR COOKING:
  • Cut tenderloin into 1-inch square cubes. Quarter onion and separate curved sections so they can be placed on skewer and wrapped loosely around the next item on skewer. Chop bell peppers into 4 sections and cut each section, shaping pieces so they are approximately an inch or less square and can easily fit onto skewer. If a large whole tomato is used instead of cherry tomatoes, cut whole tomato into 8 wedges.
  • Begin to assemble kebab alternating meat, onion, pepper, mushroom, and tomato, leaving a small amount of space between each item. Leave the mushrooms whole, inserting skewer into the base of the mushroom and through the top. Select firm parts of tomato for inserting skewer so it stays positioned on skewer as the kebabs cook on the grill.
  • Preheat grill on medium heat. When ready to grill, place the skewers on the grill grate, keeping each skewer 1 to 2 inches away from the next skewer.
  • Allow the kebabs to cook for several minutes on each side, gently brushing remaining marinade on the kebabs and turning them 2 to 3 times to cook all surfaces.

Lemon Pepper Grilled Potatoes Recipe

Lemon Pepper Grilled Potatoes
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PREP: 5 minutes
COOK: 45 minutes
READY IN: 50 minutes
Ingredients
  • 5 each baking potatoes
  • 3 tablespoons lemon pepper seasoning
  • 1 each large yellow onion
  • 1/2 cup butter
Directions
Wash and slice potatoes (skin on). Slice onion. Mix potatoes, onion, butter (1 stick cut into tablespoons), and lemon pepper seasoning together in a large mixing bowl. Spray tin foil with cooking spray and make a tin foil packet. Fill with potato mixture. Seal thoroughly. Grill at about 350 degrees for 30 to 45 minutes or until potatoes are tender.

Grilled Corn with Lemon - Lime Sauce Recipe

Submitted by RecipeTips.com
When you combine the irresistible flavor of grilled sweet corn with a buttery lemon and lime sauce and you get the fantastic vegetable side dish featured in this distinctive recipe.
Grilled Corn with Lemon - Lime Sauce Recipe
PREP: 10 minutes
COOK: 10 minutes
READY IN: 10 minutes
Container: grill
Serving Description: 1 ear of corn
Servings:
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Ingredients
  • 1 tablespoon fresh lime juice
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon butter, melted
  • 1/4 cup parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 pinch salt
  • 6 ears fresh sweet corn
Directions
  • Preheat the grill to medium high heat.
  • In a small bowl, whisk together the lime juice, lemon juice, butter, cheese, parsley, and salt.
  • Husk the corn and remove all silk.
  • Brush the corn with the butter mixture and grill, turning occasionally, for 10-12 minutes.
  • Continue to brush on the butter while grilling.
  • Drizzle the remaining butter onto the corn when grilling is complete.

Mandarin Ring Mold and Fruit Salad Recipe

Submitted by RecipeTips.com
Total preparation time of 20-30 minutes does not include chilling the mold for several hours or overnight.
Mandarin Ring Mold and Fruit Salad Recipe
PREP: 30 minutes
Container: 1 1/2 quart ring mold, lightly sprayed with vegetable oil.
Servings:
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Ingredients
  • MANDARIN RING MOLD:
  • 3 packages orange gelatin (3 ounces each)
  • 2 1/4 cups boiling water (or choice of fruit juice)
  • 1 pint orange sherbet
  • 8 ounces frozen whipped topping, slightly thawed
  • 11 ounces mandarin oranges, drained
  • FRUIT SALAD:
  • 11 ounces mandarin oranges, drained
  • 13 ounces to 20 ounces of canned pineapple chunks or tropical fruit, drained*
  • 1 cup flaked coconut
  • 1 cup light sour cream
  • 1 cup miniature marshmallows (optional)
Directions
  • Mandarin Ring Mold: In a large bowl, dissolve gelatin in boiling water (or juice). Immediately stir in sherbet and whipped topping until well combined--the sherbet and whipped topping has dissolved.
  • Add drained oranges and pour into prepared mold.
  • Chill for several hours or overnight until firm.
  • Fruit Salad: Drain canned fruit and mix remaining ingredients together. Chill several hours.
  • Unmold mandarin ring onto a serving plate and fill center with fruit salad.

              *Any combination of canned fruit you desire.


White Chocolate Raspberry Cheesecake Recipe

Submitted by RecipeTips.com
This creamy cheesecake is loaded with melted white chocolate and swirls of raspberry sauce. It is a cheesecake recipe perfect to serve Mom on Mother's Day, at a special luncheon, or for any special guests. Search our site for other great raspberry recipes.
White Chocolate Raspberry Cheesecake Recipe
PREP: 20 minutes
COOK: 1.5 hours
READY IN: 2 hours
Container: 9-inch springform pan
Serving Size: 1 slice
Servings:
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Ingredients
  • 2 cups Oreo® cookies - finely ground
  • 3 tablespoons sugar, granulated
  • 1/4 cup butter - melted
  • 10 ounces raspberries - thawed
  • 2 tablespoons sugar, granulated
  • 2 teaspoons cornstarch
  • 1/2 cup water
  • 2 cups white chocolate chips
  • 1/2 cup half-n-half
  • 24 ounces cream cheese - softened
  • 1/2 cup sugar, granulated
  • 3 eggs
  • 1 teaspoon vanilla extract
Directions
  • Preheat oven to 325° F.
  • Place a large baking sheet with shallow sides into the oven; then add water to the baking sheet, filling it to a half-inch depth.
  • In a medium bowl, combine cookie crumbs, sugar, and melted butter. Press onto the bottom of a 9-inch springform pan. Wrap the bottom of pan with aluminum foil.
  • In a medium saucepan, combine raspberries, 2 tablespoons of sugar, the cornstarch, and water. Bring it to a boil and continue boiling until the sauce thickens, approximately 5 minutes.
  • Strain the sauce to remove the seeds.
  • In a double boiler, add the white chocolate chips and the half-n-half, stirring until the chocolate is melted and smooth.
  • In a large bowl, mix together cream cheese and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Add the vanilla and melted white chocolate mixture.
  • Pour half of the mixture over the crust.
  • Spoon 3 tablespoons of the raspberry sauce over the top.
  • Pour the remaining cream cheese mixture into the pan and spoon 3 more tablespoons of the raspberry sauce over the top.
  • Place the springform pan in the oven on the baking sheet containing the water. Bake for 60 minutes or until the filling is set. Turn the oven off, open the oven door halfway, and let the cheesecake rest in the oven for 30 minutes.
  • Remove the cheesecake from the oven and cool. Cover and refrigerate at least 8 hours; then serve with the remaining raspberry sauce.

BLT Sandwich Recipe

Submitted by RecipeTips.com
Crispy fried bacon, fresh tomatoes and lettuce are the main ingredients for this easy, classic lunch idea.
BLT Sandwich Recipe
PREP: 15 minutes
COOK: 10 minutes
Container: a large skillet
Serving Size: 1
Servings:
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Ingredients
  • 4 slices of multigrain bread
  • 8 slices of bacon
  • 2 pieces crisp lettuce leaves, large
  • 1 large tomato, sliced
  • 2 tablespoons mayonnaise
Directions
  • Fry or microwave 6-8 slices of bacon until crisp and pat off any excess fat with paper towel and set aside.
  • Toast the bread until light golden brown. Place two slices of toast on a clean surface, add a leaf of lettuce on each and top that with a tomato slice or two and 3 to 4 slices of bacon.
  • Spread the remaining two slices of toast with the mayonnaise. Lay the mayonnaise side over the bacon, slice in half, and serve.
  • Add a piece of fresh fruit, slice of pickle, beverage and you have an easy lunch ready to go.

Potato Salad Recipe

Submitted by RecipeTips.com
A traditional potato salad recipe that makes an excellent side dish. This potato salad is perfect to serve with any of your summer grilled burgers and steaks or any other meat and sandwiches throughout the year.
Potato Salad Recipe
PREP: 2 hours
COOK: 15 minutes
READY IN: 2.5 hours
Servings:
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Ingredients
  • 5 pounds potatoes
  • 12 extra large eggs
  • 1 jar salad dressing (30 oz.)
  • 2 tablespoons mustard
  • 3 tablespoons sugar
  • 1/2 large onion , finely chopped
  • 1/2 teaspoon pepper
  • Salt, to taste
  • Radishes, sliced (optional)
Directions
  • Cook the eggs to a hard boil. Cool completely.
  • Peel and boil potatoes; cool completely. Slice the potatoes and put in a bowl large enough for mixing the potato salad.
  • In a separate bowl, combine the salad dressing, mustard, sugar, onions, pepper, and salt together; stir to mix together thoroughly.
  • Peel and cut eggs in half; remove the yolk and place in a bowl. Slice egg whites and add them to the bowl containing the sliced potatoes.
  • Mash egg yolks thoroughly and add them to the dressing mixture.
  • Add the dressing and egg mixture to the potatoes and egg whites; stir and mix thoroughly.
  • Stir in sliced radishes, if desired.
  • Best to refrigerate the salad for several hours before serving. This recipe can be made one or two days ahead of when you need to serve it.

Cran-Orange Ice Tea Cooler Recipe

Submitted by RecipeTips.com
Invigorating, vividly flavored fruit drink that can be easily doubled or tripled and served as a punch for large gatherings.
Cran-Orange Ice Tea Cooler Recipe
PREP: 5 minutes
COOK: 0 minutes
Container: large pitcher, tall glasses
Servings:
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Ingredients
  • 5 cups tea, brewed and cooled
  • 1 1/2 cups cranberry juice
  • 1 1/2 cups orange juice
  • 3 tablespoons lemon juice, adjust to taste
  • 5 teaspoons sugar, adjust to taste
  • 4 cups ginger ale, chilled
  • garnish: Thinly sliced orange
Directions
  • Combine the tea, cranberry juice, orange juice, lemon juice and sugar. Stir until well mixed. Refrigerate until well chilled.
  • Prior to serving, add chilled ginger ale and additional lemon juice or sugar if needed.
  • Pour into ice-filled glasses, garnish each with a half orange slice.

Spicy Corn Stuffed Tomato Salad Recipe

Submitted by RecipeTips.com
Enjoy this flavorful garden fresh salad this summer. It includes many fresh garden vegetable: fresh tomatoes, sweet corn, peppers, cucumbers, and onions. Stuffed tomatoes filled with corn tomato salad provides a light meal on those hot summer nights.
Spicy Corn Stuffed Tomato Salad Recipe
PREP: 20 minutes
COOK: 10 minutes
READY IN: 30 minutes
Serving Description: Six individual tomato cups filled with corn salad.
Servings:
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Ingredients
  • small to medium sized ripe tomatoes
  • 1/2 cup creamy buttermilk salad dressing
  • 2 tablespoons parsley, snipped
  • 1/4 teaspoon pepper
  • 1 dash ground red pepper
  • 2 cups approximately 4 ears of fresh sweet corn, grilled or boiled
  • 1/2 cup monterey jack cheese
  • 1/4 cup green pepper, chopped
  • 1/4 cup cucumber, seeded and chopped
  • 1/4 cup onion, chopped
  • lettuce leaves to garnish plates
Directions
  • Place tomatoes, stem side down, on cutting surface. Cut each into 4-6 wedges, cutting just to, but not through, the stemmed end.
  • Gently spread wedges apart slightly. Sprinkle with salt. Cover and chill.
  • In a small bowl, combine dressing, parsley, pepper, and red pepper.
  • In a medium bowl, combine corn, cheese, green pepper, cucumber, and onion. Add dressing mixture and toss gently to coat.
  • Cover and chill.
  • Fill tomatoes with corn mixture. Serve on top of lettuce on individual plates.

Quick N Easy Garlic Cheese Bread Recipe

This is nice to serve beside any pasta dish.
Quick N Easy Garlic Cheese Bread Recipe
PREP: 5 minutes
COOK: 10 minutes
READY IN: 15 minutes
Servings:
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Ingredients
  • 5 slices Texas toast
  • 4 tablespoons butter, softened
  • 1 tablespoon garlic seasoning
  • 1/2 cup 5-cheese blend, shredded
Directions
Preheat oven to 350 degrees.

Butter both sides of bread. Place on a baking sheet.

Sprinkle with garlic seasoning, then top with cheese.

Bake for 10 minutes or until cheese starts to brown.


Zucchini Carrot Bars with Glaze Topping Recipe

Submitted by RecipeTips.com
Zucchini and carrots make a great fall harvest combination that creates a delicious moist bar. The addition of raisins and nuts provides additional sweet flavor and crunchy texture.
Zucchini Carrot Bars with Glaze Topping Recipe
PREP: 1 hour
COOK: 25 minutes
READY IN: 1.5 hours
Container: 13 x 9 x 2 baking pan
Serving Description: One bar
Servings:
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Ingredients
  • 1/2 cup cooking oil
  • 1/4 cup honey
  • 2 eggs - slightly beaten
  • 1 cup shredded zucchini
  • 1 1/2 cups shredded carrots
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 3/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • GLAZE TOPPING:
  • 1 cup powdered sugar
  • 1/2 teaspoon butter - melted
  • 1/2 teaspoon vanilla
  • 2 tablespoons milk
Directions
  • Preheat the oven to 350°F.
  • In a large mixing bowl combine the oil, honey, and beaten eggs; stir until well mixed.
  • Add the zucchini, carrots, and vanilla; stir until evenly distributed.
  • In a separate bowl combine the flour, brown sugar, baking powder, baking soda, ginger, nutmeg, and cinnamon.
  • Pour these ingredients into the egg mixture; and then stir the combination until well mixed.
  • Add the raisins and walnuts to the batter and stir until evenly distributed.
  • Pour the batter into an ungreased 13x9x2 baking dish and spread out evenly. Place the bars in the oven and bake for approximately 25 minutes or until a toothpick poked in the center comes out clean.
  • Remove from the oven and allow the bars to cool until just warm. Spread glazed topping over the top of the bars while the bars are still slightly warm.
  • Spread the glaze topping over the bars as indicated below.
GLAZE TOPPING:
  • Combine all the ingredients in a mixing bowl and whisk until the glaze is a consistency that can be drizzled.
  • Drizzle the glaze over the warm bars; then spread it out so the bars are evenly coated.

Corn and Black Bean Tamale Pie Recipe

Submitted by RecipeTips.com
Satisfying Mexican dish using fresh corn.
Corn and Black Bean Tamale Pie Recipe
PREP: 15 minutes
COOK: 1 hour
READY IN: 1.25 hours
Container: 7 x 11 baking dish, large bowl
Serving Size: 2 tablespoons
Ingredients
  • 2 cups 4 ears of corn, cooked, cut off cob
  • 1 cup chicken or vegetable stock
  • 1 cup masa harina
  • 1 can (16 oz.) canned creamed corn
  • 1 teaspoon baking powder
  • 2 tablespoons unsalted butter, melted
  • 2 cans (15 oz. ea.) black beans, rinsed and drained
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • pinch cayanne pepper
  • 1/2 teaspoon oregano
  • 1/4 cup tomato puree
  • 1 can (4 1/2 oz.) diced green chilies
  • 2 cups cheddar cheese, shredded
Directions
  • Preheat oven to 350 degrees
  • Spray a 7 x 11 baking dish with nonstick cooking spray. Purée corn briefly in a food processor. Combine puréed corn, stock, masa harina, creamed corn, baking powder and butter in a bowl, set aside.
  • Combine black beans, cumin, chili powder, garlic powder, cayenne, oregano, tomato purée and green chilies in a large bowl.
  • Spread 2/3 of masa corn mixture in bottom of prepared baking dish.
  • Layer bean mixture and then cheese. Top with remaining masa corn mixture.
  • Bake for 1 hour. Serve with Salsa.

Sweet Onion Corn Muffins Recipe

Submitted by RecipeTips.com
Sweet-savory blends of flavors make these moist corn muffins a mouth-watering treat. These corn muffins make a nice addition to any meal. Also search our site for sweet muffin recipes that can be enjoyed for brunch, lunch, and tea time.
Sweet Onion Corn Muffins Recipe
PREP: 15 minutes
COOK: 20 minutes
READY IN: 35 minutes
Container: muffin tin, medium saute pan
Serving Description: 1 muffin
Servings:
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Ingredients
  • 1/4 cup unsalted butter
  • 1/2 Vidalia onion or other large sweet onion, chopped
  • 4 ounces chile pepper - chopped
  • 8 ounces corn bread mix or corn muffin mix
  • 1 cup sour cream
  • 1 cup Cheddar cheese - sharp, grated
  • 1 egg - beaten
  • 1/3 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon dill - dried
Directions
  • Preheat oven to 400 degrees F.
  • In a medium saucepan, melt butter and sauté the onion until tender but not brown, for approximately 5 minutes.
  • Remove the pan from the heat and add the muffin mix, milk, sour cream, chiles and then the egg. (Do not add the egg first or it will scramble in the hot onion mixture.) Then add half of the cheese, salt and dill.
  • Stir to combine and pour into prepared muffin tins.
  • Sprinkle the remaining cheese on top of each.
  • Bake muffins for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  • Allow to cool slightly before removing them from the tins.
*Note: These can also be made into a bread when baked in an 8x8 baking pan instead of muffin tins.

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.

Pizza Burgers Recipe

These were a favorite of mine when I was growing up, now I make them for my family and they love them as well.
Pizza Burgers Recipe
PREP: 15 minutes
COOK: 15 minutes
READY IN: 30 minutes
Container: Skillet and cookie sheet
Serving Size: 3
Servings:
Change Servings
Ingredients
  • 1 pound ground beef
  • 1/2 cup pepperoni - chopped
  • 1 can pizza sauce
  • 1 clove garlic - minced
  • 1/2 cup onion - chopped
  • 1 cup mozzarella cheese - shredded
  • 1 teaspoon Italian seasoning
  • 6 buns, divided
Directions
Preheat oven to 400 degrees F.

Brown hamburger, onion and garlic in skillet, drain grease.

Return hamburger mixture to skillet, add pizza sauce, pepperoni, and Italian seasoning. Stir and heat through. Place each half of the bun on a cookie sheet. Spoon mixture onto top of each bun. Top each burger with mozzarella cheese.

Bake in oven until cheese is melted, about 15 minutes.

Creamy Cucumbers Recipe

Submitted by RecipeTips.com
Creamed cucumbers are a delicious side dish especially with garden fresh cucumbers. The salad dressing and vinegar dressing is sweetened perfectly with the sugar.
Creamy Cucumbers Recipe
COOK: 35 minutes
READY IN: 35 minutes
Servings:
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Ingredients
  • 4 medium cucumbers, sliced
  • 1 onion, sliced (optional)
  • 3/4 cup Miracle Whip
  • 1/4 cup vinegar
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 1/4 teaspoon pepper
Directions
  • Peel and slice the cucumbers.
  • Slice onions; combine with cucumbers in a bowl.
  • In a small bowl, mix all the remaining ingredients well and pour over sliced cucumbers and onion.
  • Let stand overnight.

Peanut Butter Banana Boat Recipe

Submitted by RecipeTips.com
Kids (and probably most adults) will love this scrumptious adaptation of the popular banana split ice cream treat. Top it any way you like, but mini chocolate chips seem to go so well with the peanut butter.
Peanut Butter Banana Boat Recipe
PREP: 10 minutes
COOK: 0 minutes
READY IN: 10 minutes
Container: microwave safe dish, small serving dish
Serving Description: 1 banana boat
Servings:
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Ingredients
  • 2 tablespoons peanut butter - smooth or chunky
  • 4 bananas - peeled
  • 8 scoops ice cream - vanilla
  • 1/2 cup peanuts - chopped
  • 1/2 cup chocolate chips - mini
Directions
  • Microwave peanut butter in a microwave safe dish on high for 45 to 60 seconds or until it is melted.
  • Slice a v-shape wedge from each banana, down the length of the banana so that it looks like a canoe. Reserve the wedge of banana for the topping.
  • Dish two scoops of vanilla icecream into each serving dish. Slice each scoop in half and nestle the banana into the slice.
  • Pour the peanut butter down the center of each banana.
  • Top with mini chocolate chips, peanuts and chopped reserved pieces of banana.
  • Note: For a healthier variation, top with raisins instead of chocolate chips and use frozen yogurt in place of the ice cream.

Fish Baked in Lemon Butter Recipe

Submitted by RecipeTips.com
Lemon and butter are often served with fish. This combination is even tastier when the flavors are baked together as in this quick and easy recipe.
Fish Baked in Lemon Butter Recipe
PREP: 15 minutes
COOK: 15 minutes
Container: large oven-proof skillet
Servings:
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Ingredients
  • 1 1/2 pounds fish fillets
  • 1 lemon
  • 4 tablespoons butter
  • salt and pepper
Directions
  • Use any firm white fish, such as haddock, cod or snapper. The skinless pieces should be at least 1 inch thick to keep from drying out. If you have thin fillets, fold them to make a double thickness.
  • Preheat the oven to 400.°
  • Cut the lemon in half. With a zester or sharp knife cut the peel - yellow part only - from one half and chop it finely. Cut the other half into very thin slices. Squeeze and reserve the juice from the unsliced half.
  • Season four pieces of fish - about six ounces each - with salt and pepper. Over medium heat, melt 2 tablespoons butter in an oven-proof skillet large enough to hold the fish without crowding.  Sauté the fish briefly on each side in the butter.
  • Put one or two slices of lemon on top of each piece of fish, drizzle half of the reserved lemon juice over them, and bake in the pre-heated oven. While the fish is baking, melt together two tablespoons butter, the chopped lemon zest and the remaining lemon juice. Begin checking for doneness after ten minutes.
  • Actual baking time will depend on the thickness and variety of fish. It should be opaque rather than transparent and flake easily with a fork when done. Pour the lemon-butter mix over and serve immediately.

Orange Rice Pilaf Recipe

Submitted by RecipeTips.com
Flavorful side dish that works well with chicken or fish.
Orange Rice Pilaf Recipe
PREP: 5 minutes
COOK: 45 minutes
READY IN: 50 minutes
Container: large saucepan
Serving Description: 1 cup
Servings:
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Ingredients
  • 1/4 cup butter
  • 1/2 cup celery - chopped
  • 1/4 cup green onions - chopped
  • 1 cup long grain and wild rice - or just long grain rice
  • 1 cup orange juice - more if needed
  • 1 teaspoon salt
  • 1 orange - peeled and cut into small pieces
  • 1/4 cup almonds - toasted and slivered
  • 1 cup water
Directions
  • In saucepan, over medium heat, cook celery and green onions in butter until tender (4-5 minutes).
  • Add rice and cook another 4-5 minutes, stirring frequently.
  • Add orange juice, salt and one cup water.
  • Heat to boiling.
  • Reduce heat and cover, simmering the rice for approximately 30 minutes if just using long grain rice, until the liquid is absorbed and rice is tender.
  • If using long grain and wild rice mixture cook for approximately 45 minutes. If all liquid is absorbed before the rice is done, add another 1/2 cup of orange juice.
  • Continue simmering until rice is tender.
  • Shut off heat, gently stir in orange pieces and almonds.

Marshmallow Fruit Salad Recipe

Submitted by RecipeTips.com
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PREP: 25 minutes
COOK: 0 minutes
READY IN: 25 minutes
Ingredients
  • 1 package (3 oz) instant vanilla pudding
  • 1 1/2 cups buttermilk
  • 8 ounces Cool Whip
  • 1 can mandarin oranges
  • 16 ounces pineapple tidbits, juice reserved
  • 1 banana
  • 1 cup fruit-flavored miniature marshmallows
Directions
  • Mix pudding with buttermilk until well blended, add Cool Whip.
  • Drain pineapple, reserving juice to coat banana slices; drain orange slices.
  • Add the drained pineapple and oranges to the pudding mixture.
  • Stir well and refrigerate 1 hour or more.
  • Slice banana into pineapple juice.
  • When ready to serve drain bananas and add along with the marshmallows.

Pina Colada Cupcakes Recipe

Submitted by RecipeTips.com
Add a tropical flair to any festive occasion with these delicious Pina Colada cupcakes. As flavorful as they are beautiful, they are sure to be a hit. You can also try our Tropical Carrot Cake if you like a taste of the tropics or try our Hawaiian Dessert recipe.
Pina Colada Cupcakes Recipe
PREP: 35 minutes
COOK: 20 minutes
READY IN: 55 minutes
Container: Muffin tins
Serving Description: Regular size muffins
Servings:
Change Servings
Ingredients
  • CUPCAKES:
  • 1 box yellow cake mix
  • 1/3 cup canola oil
  • 1/4 cup water
  • 1 teaspoon rum extract (or coconut rum)
  • 1 can crushed pineapple - 8 oz., undrained
  • 3 eggs
  • FROSTING:
  • 1 can whipped vanilla frosting - 12 oz.
  • 1 teaspoon coconut extract
  • 1 teaspoon rum extract (or coconut rum)
  • 1 cup shredded coconut
Directions
CUPCAKES:
  • Preheat the oven to 350° F. Place paper muffin cups in the muffin tins.
  • In a large mixing bowl, combine the cake mix, canola oil, water, run extract (or coconut rum), pineapple with juice, and eggs. Beat on low for 30 seconds and then on medium for 2 minutes.
  • Pour even amounts of batter into 24 muffin cups.
  • Bake for 13 to 20 minutes, depending on your oven and whether you are using shiny metal pans, dark pans, or non-stick pans. Check for doneness by sticking a toothpick in the center of the cupcake. The toothpick will come out clean when they are done.
  • Cool for 10 minutes and then remove from the pan. Place on a cooling rack until completely cooled.
FROSTING:
  • Add the coconut extract and the rum extract (or coconut rum) to the frosting. Stir until evenly blended.
  • Spread the frosting on the cooled cupcakes and then dip them into shredded coconut.
  • Store lightly covered at room temperature.

Chicken Shrimp and Sausage Paella Recipe

Submitted by RecipeTips.com
This impressive, but easy, traditional Spanish dish has as many variations as there are cooks, so feel free to adjust ingredients as you wish.
Chicken Shrimp and Sausage Paella Recipe
Container: large pan with lid
Serving Description: 1 piece chicken, 2 shrimp, about 2 cups rice mixture
Servings:
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Ingredients
  • 6 chicken thighs, or 3 lb chicken, cut up
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 1 bell pepper, chopped
  • 1/2 pound garlic-y sausage, sliced
  • 6 cloves garlic, or to taste, sliced
  • 2 cups tomatoes, chopped, with juice (fresh or canned)
  • 4 cups chicken stock
  • 1 teaspoon turmeric
  • salt and pepper
  • 2 cups rice
  • 12 large shrimp
  • 12 black olives
  • 1 small lemon, cut into wedges
Directions
  • Heat oil in large oven-proof pan. Salt and pepper chicken pieces, skin off or on, as preferred. Brown chicken well on all sides and set aside.
  • Add onion, bell pepper and sausage to pan (use more oil, if needed) and cook until onion softens, about 5 minutes. Add garlic and tomatoes and stir to get up any browned bits from the pan. Add stock, 1 teaspoon salt, 1/2 teaspoon pepper, and the turmeric.
  • Stir in rice and return browned chicken to pan. Cover and bake in 350° F. degree oven (or simmer on stovetop) until rice and chicken are tender and most of the liquid is absorbed, about 30-40 minutes. Add water or tomato juice, if mixture looks dry before rice is done.
  • Prepare the shrimp: peel and devein, if necessary, and sauté until cooked (until color changes to bright orange) about 5 minutes.
  • Arrange shrimp, olives, and lemon slices on top of rice. Serve hot.

Roasted Vegetables Recipe

Submitted by RecipeTips.com
Roasted vegetables brings out a whole new flavor. Add any combination of vegetables that your house enjoys.
Roasted Vegetables Recipe
PREP: 10 minutes
COOK: 15 minutes
READY IN: 25 minutes
Servings:
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Ingredients
  • 1/2 onion , chopped
  • 2 zucchini , halved and cut into 1/2 inch pieces
  • 1 summer squash , halved and cut into 1/2 inch pieces
  • 1/2 head cauliflower , cut into florets
  • 2 cloves garlic , minced
  • 1 tablespooon olive oil
  • 1 teaspoon steak seasoning
Directions
  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  • Place vegetables on the lined baking sheet. Sprinkle with olive oil and seasoning; stir to coat evenly.
  • Bake for 12-14 minutes until vegetables start to carmelize.

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:
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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.

Grocery List

Ingredient Recipe
1 tablespoon olive oil Beef Kebabs on the Grill
2 tablespoons fresh lime juice or vinegar Beef Kebabs on the Grill
1 tablespoon soy sauce Beef Kebabs on the Grill
2 tablespoons fresh parsley or cilantro, minced Beef Kebabs on the Grill
1 clove of garlic , crushed Beef Kebabs on the Grill
1 pound lean beef tenderloin Beef Kebabs on the Grill
1 large red onion Beef Kebabs on the Grill
8 ounces button mushrooms Beef Kebabs on the Grill
8 cherry tomatoes or 1 large whole tomato Beef Kebabs on the Grill
2 green bell peppers Beef Kebabs on the Grill
5 each baking potatoes Lemon Pepper Grilled Potatoes
3 tablespoons lemon pepper seasoning Lemon Pepper Grilled Potatoes
1 each large yellow onion Lemon Pepper Grilled Potatoes
1/2 cup butter Lemon Pepper Grilled Potatoes
1 tablespoon fresh lime juice Grilled Corn with Lemon - Lime Sauce
1 tablespoon fresh lemon juice Grilled Corn with Lemon - Lime Sauce
1 tablespoon butter, melted Grilled Corn with Lemon - Lime Sauce
1/4 cup parmesan cheese Grilled Corn with Lemon - Lime Sauce
2 tablespoons fresh parsley, chopped Grilled Corn with Lemon - Lime Sauce
1 pinch salt Grilled Corn with Lemon - Lime Sauce
6 ears fresh sweet corn Grilled Corn with Lemon - Lime Sauce
3 packages orange gelatin (3 ounces each) Mandarin Ring Mold and Fruit Salad
2 1/4 cups boiling water (or choice of fruit juice) Mandarin Ring Mold and Fruit Salad
1 pint orange sherbet Mandarin Ring Mold and Fruit Salad
8 ounces frozen whipped topping, slightly thawed Mandarin Ring Mold and Fruit Salad
11 ounces mandarin oranges, drained Mandarin Ring Mold and Fruit Salad
11 ounces mandarin oranges, drained Mandarin Ring Mold and Fruit Salad
13 ounces to 20 ounces of canned pineapple chunks or tropical fruit, drained* Mandarin Ring Mold and Fruit Salad
1 cup flaked coconut Mandarin Ring Mold and Fruit Salad
1 cup light sour cream Mandarin Ring Mold and Fruit Salad
1 cup miniature marshmallows (optional) Mandarin Ring Mold and Fruit Salad
2 cups Oreo® cookies - finely ground White Chocolate Raspberry Cheesecake
3 tablespoons sugar, granulated White Chocolate Raspberry Cheesecake
1/4 cup butter - melted White Chocolate Raspberry Cheesecake
10 ounces raspberries - thawed White Chocolate Raspberry Cheesecake
2 tablespoons sugar, granulated White Chocolate Raspberry Cheesecake
2 teaspoons cornstarch White Chocolate Raspberry Cheesecake
1/2 cup water White Chocolate Raspberry Cheesecake
2 cups white chocolate chips White Chocolate Raspberry Cheesecake
1/2 cup half-n-half White Chocolate Raspberry Cheesecake
24 ounces cream cheese - softened White Chocolate Raspberry Cheesecake
1/2 cup sugar, granulated White Chocolate Raspberry Cheesecake
3 eggs White Chocolate Raspberry Cheesecake
1 teaspoon vanilla extract White Chocolate Raspberry Cheesecake
4 slices of multigrain bread BLT Sandwich
8 slices of bacon BLT Sandwich
2 pieces crisp lettuce leaves, large BLT Sandwich
1 large tomato, sliced BLT Sandwich
2 tablespoons mayonnaise BLT Sandwich
5 pounds potatoes Potato Salad
12 extra large eggs Potato Salad
1 jar salad dressing (30 oz.) Potato Salad
2 tablespoons mustard Potato Salad
3 tablespoons sugar Potato Salad
1/2 large onion , finely chopped Potato Salad
1/2 teaspoon pepper Potato Salad
5 cups tea, brewed and cooled Cran-Orange Ice Tea Cooler
1 1/2 cups cranberry juice Cran-Orange Ice Tea Cooler
1 1/2 cups orange juice Cran-Orange Ice Tea Cooler
3 tablespoons lemon juice, adjust to taste Cran-Orange Ice Tea Cooler
5 teaspoons sugar, adjust to taste Cran-Orange Ice Tea Cooler
4 cups ginger ale, chilled Cran-Orange Ice Tea Cooler
1/2 cup creamy buttermilk salad dressing Spicy Corn Stuffed Tomato Salad
2 tablespoons parsley, snipped Spicy Corn Stuffed Tomato Salad
1/4 teaspoon pepper Spicy Corn Stuffed Tomato Salad
1 dash ground red pepper Spicy Corn Stuffed Tomato Salad
2 cups approximately 4 ears of fresh sweet corn, grilled or boiled Spicy Corn Stuffed Tomato Salad
1/2 cup monterey jack cheese Spicy Corn Stuffed Tomato Salad
1/4 cup green pepper, chopped Spicy Corn Stuffed Tomato Salad
1/4 cup cucumber, seeded and chopped Spicy Corn Stuffed Tomato Salad
1/4 cup onion, chopped Spicy Corn Stuffed Tomato Salad
5 slices Texas toast Quick N Easy Garlic Cheese Bread
4 tablespoons butter, softened Quick N Easy Garlic Cheese Bread
1 tablespoon garlic seasoning Quick N Easy Garlic Cheese Bread
1/2 cup 5-cheese blend, shredded Quick N Easy Garlic Cheese Bread
1/2 cup cooking oil Zucchini Carrot Bars with Glaze Topping
1/4 cup honey Zucchini Carrot Bars with Glaze Topping
2 eggs - slightly beaten Zucchini Carrot Bars with Glaze Topping
1 cup shredded zucchini Zucchini Carrot Bars with Glaze Topping
1 1/2 cups shredded carrots Zucchini Carrot Bars with Glaze Topping
1 teaspoon vanilla Zucchini Carrot Bars with Glaze Topping
1 1/2 cups flour Zucchini Carrot Bars with Glaze Topping
3/4 cup brown sugar Zucchini Carrot Bars with Glaze Topping
1 teaspoon baking powder Zucchini Carrot Bars with Glaze Topping
1/4 teaspoon baking soda Zucchini Carrot Bars with Glaze Topping
1/2 teaspoon ground ginger Zucchini Carrot Bars with Glaze Topping
1/2 teaspoon nutmeg Zucchini Carrot Bars with Glaze Topping
1 teaspoon cinnamon Zucchini Carrot Bars with Glaze Topping
1/2 cup raisins Zucchini Carrot Bars with Glaze Topping
1/2 cup chopped walnuts Zucchini Carrot Bars with Glaze Topping
1 cup powdered sugar Zucchini Carrot Bars with Glaze Topping
1/2 teaspoon butter - melted Zucchini Carrot Bars with Glaze Topping
1/2 teaspoon vanilla Zucchini Carrot Bars with Glaze Topping
2 tablespoons milk Zucchini Carrot Bars with Glaze Topping
2 cups 4 ears of corn, cooked, cut off cob Corn and Black Bean Tamale Pie
1 cup chicken or vegetable stock Corn and Black Bean Tamale Pie
1 cup masa harina Corn and Black Bean Tamale Pie
1 can (16 oz.) canned creamed corn Corn and Black Bean Tamale Pie
1 teaspoon baking powder Corn and Black Bean Tamale Pie
2 tablespoons unsalted butter, melted Corn and Black Bean Tamale Pie
2 cans (15 oz. ea.) black beans, rinsed and drained Corn and Black Bean Tamale Pie
1 teaspoon ground cumin Corn and Black Bean Tamale Pie
1 teaspoon chili powder Corn and Black Bean Tamale Pie
1/4 teaspoon garlic powder Corn and Black Bean Tamale Pie
1/2 teaspoon oregano Corn and Black Bean Tamale Pie
1/4 cup tomato puree Corn and Black Bean Tamale Pie
1 can (4 1/2 oz.) diced green chilies Corn and Black Bean Tamale Pie
2 cups cheddar cheese, shredded Corn and Black Bean Tamale Pie
1/4 cup unsalted butter Sweet Onion Corn Muffins
1/2 Vidalia onion or other large sweet onion, chopped Sweet Onion Corn Muffins
4 ounces chile pepper - chopped Sweet Onion Corn Muffins
8 ounces corn bread mix or corn muffin mix Sweet Onion Corn Muffins
1 cup sour cream Sweet Onion Corn Muffins
1 cup Cheddar cheese - sharp, grated Sweet Onion Corn Muffins
1 egg - beaten Sweet Onion Corn Muffins
1/3 cup milk Sweet Onion Corn Muffins
1/4 teaspoon salt Sweet Onion Corn Muffins
1/4 teaspoon dill - dried Sweet Onion Corn Muffins
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 pound ground beef Pizza Burgers
1/2 cup pepperoni - chopped Pizza Burgers
1 can pizza sauce Pizza Burgers
1 clove garlic - minced Pizza Burgers
1/2 cup onion - chopped Pizza Burgers
1 cup mozzarella cheese - shredded Pizza Burgers
1 teaspoon Italian seasoning Pizza Burgers
6 buns, divided Pizza Burgers
4 medium cucumbers, sliced Creamy Cucumbers
1 onion, sliced (optional) Creamy Cucumbers
3/4 cup Miracle Whip Creamy Cucumbers
1/4 cup vinegar Creamy Cucumbers
1/2 teaspoon salt Creamy Cucumbers
1/4 cup sugar Creamy Cucumbers
1/4 teaspoon pepper Creamy Cucumbers
2 tablespoons peanut butter - smooth or chunky Peanut Butter Banana Boat
4 bananas - peeled Peanut Butter Banana Boat
8 scoops ice cream - vanilla Peanut Butter Banana Boat
1/2 cup peanuts - chopped Peanut Butter Banana Boat
1/2 cup chocolate chips - mini Peanut Butter Banana Boat
1 1/2 pounds fish fillets Fish Baked in Lemon Butter
1 lemon Fish Baked in Lemon Butter
4 tablespoons butter Fish Baked in Lemon Butter
1/4 cup butter Orange Rice Pilaf
1/2 cup celery - chopped Orange Rice Pilaf
1/4 cup green onions - chopped Orange Rice Pilaf
1 cup long grain and wild rice - or just long grain rice Orange Rice Pilaf
1 cup orange juice - more if needed Orange Rice Pilaf
1 teaspoon salt Orange Rice Pilaf
1 orange - peeled and cut into small pieces Orange Rice Pilaf
1/4 cup almonds - toasted and slivered Orange Rice Pilaf
1 cup water Orange Rice Pilaf
1 package (3 oz) instant vanilla pudding Marshmallow Fruit Salad
1 1/2 cups buttermilk Marshmallow Fruit Salad
8 ounces Cool Whip Marshmallow Fruit Salad
1 can mandarin oranges Marshmallow Fruit Salad
16 ounces pineapple tidbits, juice reserved Marshmallow Fruit Salad
1 banana Marshmallow Fruit Salad
1 cup fruit-flavored miniature marshmallows Marshmallow Fruit Salad
1 box yellow cake mix Pina Colada Cupcakes
1/3 cup canola oil Pina Colada Cupcakes
1/4 cup water Pina Colada Cupcakes
1 teaspoon rum extract (or coconut rum) Pina Colada Cupcakes
1 can crushed pineapple - 8 oz., undrained Pina Colada Cupcakes
3 eggs Pina Colada Cupcakes
1 can whipped vanilla frosting - 12 oz. Pina Colada Cupcakes
1 teaspoon coconut extract Pina Colada Cupcakes
1 teaspoon rum extract (or coconut rum) Pina Colada Cupcakes
1 cup shredded coconut Pina Colada Cupcakes
6 chicken thighs, or 3 lb chicken, cut up Chicken, Shrimp and Sausage Paella
3 tablespoons olive oil Chicken, Shrimp and Sausage Paella
1 large onion, chopped Chicken, Shrimp and Sausage Paella
1 bell pepper, chopped Chicken, Shrimp and Sausage Paella
1/2 pound garlic-y sausage, sliced Chicken, Shrimp and Sausage Paella
6 cloves garlic, or to taste, sliced Chicken, Shrimp and Sausage Paella
2 cups tomatoes, chopped, with juice (fresh or canned) Chicken, Shrimp and Sausage Paella
4 cups chicken stock Chicken, Shrimp and Sausage Paella
1 teaspoon turmeric Chicken, Shrimp and Sausage Paella
2 cups rice Chicken, Shrimp and Sausage Paella
12 large shrimp Chicken, Shrimp and Sausage Paella
12 black olives Chicken, Shrimp and Sausage Paella
1 small lemon, cut into wedges Chicken, Shrimp and Sausage Paella
1/2 onion , chopped Roasted Vegetables
2 zucchini , halved and cut into 1/2 inch pieces Roasted Vegetables
1 summer squash , halved and cut into 1/2 inch pieces Roasted Vegetables
1/2 head cauliflower , cut into florets Roasted Vegetables
2 cloves garlic , minced Roasted Vegetables
1 tablespooon olive oil Roasted Vegetables
1 teaspoon steak seasoning Roasted Vegetables
1/2 cup butter, softened (do not melt) Blueberry Buckle with Fresh Berries
1 cup sugar Blueberry Buckle with Fresh Berries
2 eggs Blueberry Buckle with Fresh Berries
2 teaspoons vanilla Blueberry Buckle with Fresh Berries
1 1/2 cups flour Blueberry Buckle with Fresh Berries
3 teaspoons baking powder Blueberry Buckle with Fresh Berries
1 teaspoon salt Blueberry Buckle with Fresh Berries
2/3 cup milk Blueberry Buckle with Fresh Berries
4 cups blueberries (2 pints) Blueberry Buckle with Fresh Berries
1 cup sugar Blueberry Buckle with Fresh Berries
2/3 cup flour Blueberry Buckle with Fresh Berries
2 teaspoons cinnamon Blueberry Buckle with Fresh Berries
3/4 cup butter, cold Blueberry Buckle with Fresh Berries
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