RecipeTips.com

Meal Plan: September 11 - 17, 2011


Day 1
Dinner: 
Rotisserie Ham
Loaded Dutch Oven Potatoes
Green Bean Casserole with Mozzarella Cheese
Harvest Trifle

Day 2
Dinner: 
Ham, Pineapple and Cheese Roll
Cheese Fries 3
Oatmeal M & M Cookies
If your family does not like cheesy fries, serve plain French fries with these ham and pineapple rolls.

Day 3
Dinner: 
Honey Mustard Chicken
Easy Fettuccine Pasta Alfredo
Old Fashioned Scalloped Corn

Day 4
Dinner: 
Wild Rice and Cucumber Salad
Sweet Onion Corn Muffins
Raspberry Lemonade

Day 5
Dinner: 
Cheesy Mostaccioli
Caesar Salad
Garlicky Breadstick Spirals
Pumpkin Bars

Day 6
Dinner: 
French Dip
Tobasco Onions
Oriental Coleslaw
Don't have time to make Oriental Coleslaw? Just stop at the deli and pick up some creamy coleslaw to serve instead.

Day 7
Dinner: 
Gingered Pork Chops
Basic Wild Rice
Simple Applesauce
Carrot and Parsnip Coins
Almond Pound Cake
White rice can be served if your family would prefer it in place of wild rice.

Rotisserie Ham Recipe

The rotisserie grilling keeps the ham moist and tender.
Rotisserie Ham Recipe
PREP: 5 minutes
COOK: 2 hours
Ingredients
  • 10 pounds ham of choice, bone-in, fully cooked
  • 1 1/2 cups orange marmalade
  • 1/2 cup brown sugar
Directions
Preheat gas grill to 350° F. Combine marmalade and brown sugar. Place ham on the rotisserie and secure. Place ham on the rotisserie base in preheated grill. Grill covered for 2 hours. For the last 30 minutes, brush the entire outside of ham with marmalade mixture every 10 minutes. Remove ham from grill and cover with foil. Allow to rest 15-20 minutes before carving.

Loaded Dutch Oven Potatoes Recipe

A new spin on the classic loaded baked potato. Perfect for backyard BBQ.
Loaded Dutch Oven Potatoes Recipe
PREP: 15 minutes
COOK: 30 minutes
READY IN: 45 minutes
Servings:
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Ingredients
  • 2 pounds red potatoes
  • 5 slices thick cut bacon (no flavor additives)
  • 5 sprigs green onion
  • 2 tablespoons olive oil
  • 1 teaspoon ground black pepper
  • 1 teaspoon sea salt
  • 8 ounces shredded cheddar cheese
  • 6 tablespoons sour cream
Directions
Begin by dicing potatoes, skin on or off, your choice.

Finely chop the green onion and bacon.

Toss the potatoes with olive oil, salt, pepper, onions and bacon.

Place a Dutch oven over medium-high heat (grill, directly over the charcoals; gas and stove-top, set gauges accordingly). When the Dutch oven is hot, place a few pieces of the bacon at the bottom of the pot so that the fat begins to coat the bottom of the pot. Once a thin layer of grease is on the bottom, pour the potato mixture into the pot, cover and wait. Stir occasionally to prevent sticking and cause even cooking.

When the potatoes are soft, remove Dutch oven from heat and add cheese. Stir until all of the cheese has melted. Serve with a dollop of sour cream.


Green Bean Casserole with Mozzarella Cheese Recipe

Submitted by RecipeTips.com
Green beans are transformed into a hearty side dish or main meal with this distinctive recipe.
Green Bean Casserole with Mozzarella Cheese Recipe
PREP: 10 minutes
COOK: 20 minutes
READY IN: 30 minutes
Container: 11 x 7 x 2 baking dish, saucepan
Serving Size: cup
Ingredients
  • 2 cans drained french cut green beans
  • 8 ounces mozzarella cheese, shredded
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 teaspoons onion, grated
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon sugar
  • 1 cup sour cream
  • cup corn flaked, crushed
  • 2 tablespoons butter or margarine
Directions
  • In pan over medium-low heat, melt butter.
  • Add onion, cook for about 30 seconds.
  • Stir in flour, salt, pepper and sugar, blend well. Continue cooking and stir until bubbly, stir in sour cream and cook for about another minute.
  • Spread beans over bottom of buttered casserole dish.
  • Sprinkle shredded cheese over green beans then pour sour cream sauce evenly over.
  • Top with crushed corn flakes, dot with butter or margarine.
  • Bake at 400 degrees for 20 minutes.

Harvest Trifle Recipe

Submitted by RecipeTips.com
Despite the number of ingredients and the preparation steps required, this wonderful dessert is not difficult to make and is the perfect way to top off an autumn dinner party.
Harvest Trifle Recipe
PREP: 1 hour
COOK: 1.5 hours
READY IN: 3 hours
Container: trifle bowl, two large baking sheets, medium saucepan, small saucepan, large and medium bowl
Serving Description: 1 serving spoonful
Servings:
Change Servings
Ingredients
  • PASTRY CREAM:
  • 6 egg yolks
  • 2 cups milk
  • 3/4 cup sugar
  • 1/2 cup cake flour
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons unsalted butter
  • SAUCE:
  • 1/4 cup unsalted butter
  • 2/3 cup sugar
  • 1 cup heavy whipping cream
  • 2/3 cup pumpkin pureé - canned or fresh
  • ROASTED FRUIT:
  • 3 large baking apples - peeled, cored and cut into chunks or slices
  • 3 pears - peeled, cored, cut into chunks or slices
  • 2 tablespoons lemon juice
  • 2 tablespoons unsalted butter
  • WHIPPED CREAM:
  • 2 cups heavy whipping cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 24 ladyfingers - soft
  • 1/3 cup spiced rum, can substitute 2 teaspoons rum extract mixed in with 1/4 cup water
Directions
PASTRY CREAM:
  • Whisk yolks and 1/2 cup milk in a large bowl.
  • Add sugar, flour, vanilla, cinnamon and nutmeg.
  • Whisk until the sugar is dissolved,
  • Meanwhile, bring 1 1/2 cup of milk to simmer in a medium saucepan over medium heat.
  • Remove from heat and gradually add the milk into the yolk mixture in the large bowl.
  • Whisk to combine.
  • Return mixture to the saucepan.
  • Cook until it thickens and boils, approximately 5-7 minutes. Be sure to stir constantly or it will stick to the bottom and burn.
  • Transfer to a medium bowl and add the 2 tablespoons of butter, stir to melt.
  • Press plastic wrap directly onto the surface.
  • Place in the refrigerator and chill until cold - approximately 2 hours. This can be made and refrigerated 2 days ahead.
SAUCE:
  • Melt butter in a small saucepan over medium heat.
  • Add sugar and cook until the mixture is deep amber in color. At first it will turn into a slush mixture but will then turn amber and thick. This takes approximately 10-15 minutes with constant stirring. The mixture will be grainy.
  • Reduce heat to medium low and add cream.
  • Stir until the sugar mixture dissolves - approximately 2 minutes.
  • Add the pumpkin and stir until heated through.
  • Refrigerate until cold, approximately 2 hours. Can be made and refrigerated two days in advance.
ROASTED FRUIT:
  • Preheat oven to 400° F.
  • Mix apples, pears, and lemon juice in a large bowl.
  • Place butter in a 9x13 baking dish.
  • Place dish in the oven and allow the butter to melt.
  • Add fruit to the melted butter and mix to combine.
  • Place in the oven and roast until the fruit is soft and golden, stirring occasionally for approximately 45 minutes to one hour. When finished, allow the fruit to cool.
WHIPPED CREAM:
  • Whip the cream, sugar and vanilla into a bowl until stiff peaks form. Refrigerate until ready to use.
ASSEMBLY:
  • Place split ladyfingers, flat side up, on a baking sheet.
  • Brush each with spiced rum.
  • Line the bottom of the trifle dish with ladyfingers, covering the bottom completely, rum side up.
  • Spoon half of the pastry cream into the lined dish, smooth the top.
  • Top the cream with 1/2 of the fruit mixture.
  • Drizzle with 1/2 cup of the caramel sauce.
  • Line the edges of the dish with a second row of ladyfingers, rum side in.
  • Cover the top with a layer of ladyfingers, rum side up.
  • Spoon the remaining fruit over the top of the ladyfingers and then the rest of the pastry cream. Drizzle with another 1/2 cup of caramel sauce.
  • Line the edge with a 3rd row of lady fingers, rum side in.
  • Chill until ready to top with whipped cream and serve.
  • May garnish with thinly sliced pears brushed with lemon juice.

Ham Pineapple and Cheese Roll Recipe

Submitted by RecipeTips.com
Ham and pineapple are combined together for one great taste in these Ham, Pineapple and Cheese Rolls. A perfect recipe for using up leftover ham.
Ham Pineapple and Cheese Roll Recipe
PREP: 30 minutes
COOK: 30 minutes
READY IN: 1 hour
Serving Size: 2 slices
Servings:
Change Servings
Ingredients
  • 3 cups finely chopped leftover Cook's® Bone-in Ham
  • 2 cans (10 ounces each) refrigerated pizza dough
  • 1 can (20 ounces) crushed pineapple, drained, liquid reserved
  • 1 cup firmly packed brown sugar
  • 8 ounces Havarti Cheese, cut into thin slices
Directions
  • Preheat oven to 375° F.
  • Spray 2 (13x9-inch) baking pans with cooking spray. Unroll 1 can of pizza dough onto bottom of each prepared pan; pat out dough to completely cover bottom only of pan. Set aside.
  • Mix reserved pineapple liquid and sugar in small saucepan until well blended. Cook 5 minutes on medium heat, stirring occasionally. Brush both pans of dough lightly with pineapple liquid mixture; set aside remaining pineapple liquid mixture for later use.
  • Spread half the ham evenly over each dough; top with equal amounts of each the pineapple and cheese. Roll up dough, starting with long sides of dough. Pinch seams and both ends together to seal. Rearrange in pan, if necessary, so seam side of roll is on bottom of pan.
  • Bake 30 minutes, or until golden brown. Cut each loaf into 12 (2-inch) slices to serve. Drizzle slices with the remaining pineapple liquid mixture, if desired

Cheese Fries 3 Recipe

Submitted by RecipeTips.com
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Ingredients
  • 1 package frozen french fried potatoes (32 ounce bag)
  • 1 can condensed cheddar cheese soup (10 3/4 ounce can)
Directions
Bake potatoes according to package directions.

Push potatoes into center of baking sheet. Stir soup in can and spoon over potatoes. Bake 3 minutes or until soup is hot.


Oatmeal M M Cookies Recipe

Submitted by RecipeTips.com
The M & M's in this crispy oatmeal cookie will catch the eye of all the youngsters. These cookies are full of flavor and have a great crispy texture.
Oatmeal M amp M Cookies Recipe
PREP: 1 hour
COOK: 1 hour
READY IN: 2 hours
Container: Cookie Sheet
Serving Size: 1
Servings:
Change Servings
Ingredients
  • 1 cup shortening
  • 1 cup brown sugar
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups quick cooking oatmeal
  • 2 1/2 cups M & M's
Directions
  • Cream the shortening, brown sugar, sugar, eggs, and vanilla together in a large mixing bowl.
  • Add the flour, soda, and salt. Beat until well mixed.
  • Add the oatmeal and M & M's and stir until evenly distributed.
  • Drop by rounded teaspoons on to an ungreased cookie sheet.
  • Place in an oven preheated to 350°F and bake for 10 minutes.
  • Remove from the oven and place on a cool rack. Allow the cookies to cool completely before storing.

Honey Mustard Chicken Recipe

Submitted by RecipeTips.com
This chicken recipe has a great honey mustard sauce and is easy to prepare.
Honey Mustard Chicken Recipe
PREP: 5 minutes
COOK: 45 minutes
READY IN: 50 minutes
Container: 9x13 pan
Serving Description: 1 chicken breast
Servings:
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Ingredients
  • 6 chicken breasts
  • salt and pepper
  • 1/2 cup honey
  • 1/2 cup mustard
  • 1 teaspoon basil
  • 1 teaspoon paprika
  • 1/2 teaspoon parsley
Directions
  • Preheat oven to 350° F.
  • Sprinkle chicken breasts with salt and pepper. In a large skillet, brown chicken on both sides over medium-high heat. Place in a lightly greased 9x13 inch baking dish.
  • In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour half of this mixture over the chicken.
  • Bake for 20-25 minutes. Turn chicken pieces over and brush with the remaining honey mustard mixture. Bake for an additional 10-15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

Easy Fettuccine Pasta Alfredo Recipe

Submitted by RecipeTips.com
A rich cheese-based sauce adds much to this pasta dish that is easy to prepare and so enjoyable to eat.
Easy Fettuccine Pasta Alfredo Recipe
PREP: 15 minutes
COOK: 30 minutes
Container: Two large saucepans
Servings:
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Ingredients
  • 1/4 cup butter
  • 1 cup heavy cream
  • 2/3 cup Parmesan cheese, freshly grated
  • 12 ounces fresh fettuccine, or 8 oz. dried
  • salt and pepper
  • Parmesan cheese, freshly grated for serving
Directions
  • Melt the butter in a large saucepan over medium heat and then add the cream.  Bring butter and cream to a boil, reduce heat and simmer for 5 minutes, stirring while it simmers. After simmering, add the Parmesan cheese and salt and pepper to taste. Turn off heat under pan and begin preparing the pasta.
  • Add water to a large saucepan and bring to a boil. Just before water begins to boil, add salt. When the water comes to a full boil, add the fettuccine and bring water to a boil again, stirring occasionally.
  • Turn heat down so water is just at a steady boil. Check fettuccine package for the length of time to boil. Cook until the pasta is al dente. (Check for doneness before the full cooking time is up to ensure that the pasta does not overcook.) Drain well when done.
  • Turn the burner under the sauce back to a low setting. Either: 1) add all the fettuccine to the sauce and toss until all pasta is well coated, or 2) top the fettuccine just before serving and allow it to be tossed at the table.
  • Serve immediately and garnish if desired with fresh Parmesan grated on top and/or chives cut into small bits.

Old Fashioned Scalloped Corn Recipe

Submitted by RecipeTips.com
Good old scalloped corn. A dish that seems to go well with most any meal. The paprika in the topping of this recipe gives a nice color to the finished dish.
Old Fashioned Scalloped Corn Recipe
PREP: 20 minutes
COOK: 40 minutes
READY IN: 1 hour
Container: Casserole dish
Ingredients
  • 3 cans cream style corn (15 ounce cans)
  • 2 Eggs
  • 1 cup crushed saltine crackers
  • 1/2 cup butter
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground black pepper
Directions
  • Preheat oven to 350 degrees F.
  • Butter one 8x11-inch casserole dish.
  • In a medium sized mixing bowl, combine the creamed corn, eggs, 1/4 cup of the melted butter and 1/2 of the cracker crumbs; pour mixture into the prepared dish.
  • In a small bowl, mix the remaining melted butter, cracker crumbs, paprika and pepper.
  • Sprinkle crumb topping over casserole.
  • Bake for 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges.

Wild Rice and Cucumber Salad Recipe

Submitted by RecipeTips.com
The fresh flavor of cucumbers and cranberries combined with the natural taste and texture of the wild rice make this salad a refreshing contribution to summer outings.
Wild Rice and Cucumber Salad Recipe
PREP: 30 minutes
COOK: 30 minutes
READY IN: 3 hours
Serving Size: cup
Servings:
Change Servings
Ingredients
  • 1 cup wild rice
  • 1 cup brown rice
  • 2/3 cup freshly squeezed orange juice
  • zest from 1 large orange
  • 1 shallot, chopped fine
  • 1 bunch green onions, chopped fine
  • 2 tablespoons red wine vinegar
  • 1/2 cup extra virgin olive oil
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 1 seedless cucumber, peeled and coarsely chopped
  • 1 large sweet red pepper, chopped
  • 2/3 cup dried cranberries
  • 1/2 cup parsley leaves, coarsely chopped
  • additional salt and pepper, as desired
Directions
  • Cook rice according to package directions.  Drain and cool to room temperature.
  • In a large salad bowl combine rice, orange zest, shallot, green onions, red pepper, and cranberries.
  • In a small container whisk together oil, orange juice, and season to taste. Add cucumber and parsley to salad.
  • Drizzle salad with dressing. Stir to combine.
  • Allow salad to sit, covered, for 2 hours before serving. Serve at room temperature.

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:
Change Servings
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.

Raspberry Lemonade Recipe

Submitted by RecipeTips.com
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Ingredients
  • 2 cups raspberries
  • 1/2 cup sugar
  • 1 cup freshly squeezed lemon juice
  • 1 1/2 cups water
  • ice cubes
  • fresh mint
Directions
Place the raspberries and sugar in a blender and puree, Strain into a pitcher and add water and lemon juice. Pour into ice filled glasses and garnish with fresh mint.

Cheesy Mostaccioli Recipe

Delicious and quick and the kids love it!
Cheesy Mostaccioli Recipe
PREP: 25 minutes
COOK: 40 minutes
READY IN: 45 minutes
Servings:
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Ingredients
  • 1 1/2 pounds ground beef
  • 26 ounces jar spaghetti sauce
  • 1 teaspoon pepper
  • 1 teaspoon Italian seasoning
  • 1 can cheddar cheese soup
  • 1 package mostaccioli noodles
  • 4 cups mozzarella cheese - divided
  • 1 onion
  • 2 cloves garlic
Directions
  • Preheat oven to 350 degrees.
  • Brown hamburger with onion and garlic in large skillet; drain grease.
  • Cook noodles according to package directions.
  • Drain noodles, add to hamburger. Add soup, spaghetti sauce, 2 cups cheese and seasonings. Mix together.
  • Pour into cake pan. Spread last 2 cups of cheese on top.
  • Bake for 20 minutes or until cheese is melted.

Caesar Salad Recipe

Submitted by RecipeTips.com
Served with warm crusty bread, this salad makes a great summer meal. Or serve it next to your favorite pasta dish. Don't be scared of the anchovies they add an amazing salty flavor.
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PREP: 20 minutes
COOK: 10 minutes
READY IN: 30 minutes
Servings:
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Ingredients
  • 6 cloves garlic - minced, divided
  • 3/4 cup mayonnaise
  • 3 anchovy filets - minced
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • 6 tablespoons parmesan cheese - divided
  • salt and pepper
  • 4 cups sour dough bread - cubed
  • 1/4 cup unsalted butter - melted
  • 6 cups romaine lettuce - torn into bite-sized pieces
Directions
  • Preheat oven to 400 degrees F.
  • For dressing, combine 3 cloves of minced garlic, mayonnaise, anchovies, Worcestershire sauce, mustard, lemon juice and 2 tablespoons of the Parmesan cheese.
  • Season to taste with salt and black pepper. Refrigerate until ready to use.
  • On a large baking sheet, place bread cubes. Drizzle with melted butter. Add remaining 3 cloves of minced garlic and season with salt and pepper. Stir to coat bread cubes evenly. Bake until golden brown, 10-12 minutes, stirring frequently.
  • Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.

Garlicky Breadstick Spirals Recipe

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Ingredients
  • 1/4 cup italian seasoned dry bread crumbs
  • 2 tablespoons parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cracked pepper
  • 2 tablespoons olive oil
  • 1 tube refrigerated breadstick dough (11 ounce tube)
Directions
Preheat oven to 375°. Coat baking sheet with cooking spray. Combine bread crumbs, parsley, garlic and pepper. Stir in oil. Mix well. Spread bread crumb mixture in even layer on sheet of wax paper. Unroll dough. Separate into pieces. Lay pieces, wide-side down, over bread crumb mixture, lightly press to adhere. Turn and repeat to coat remaining wide-side. On work surface, starting with short end, roll up each piece. Place seam-side down on baking sheet. Bake 13 to 16 minutes or until golden.

Pumpkin Bars Recipe

Submitted by RecipeTips.com
Spiced pumpkin bars with cream cheese frosting make the perfect fall dessert. Fall is pumpkin season but don't let that keep you from enjoying pumpkin recipes all year round. Learn how to make pumpkin puree to use for all your favorite pumpkin recipes.
Pumpkin Bars Recipe
PREP: 25 minutes
COOK: 25 minutes
READY IN: 2 hours
Container: 10x15 baking pan
Serving Description: 1 piece
Servings:
Change Servings
Ingredients
  • PUMPKIN BARS:
  • 4 eggs
  • 1 cup vegetable oil
  • 2 cups sugar
  • 15 ounces pumpkin - canned
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon nutmeg
  • CREAM CHEESE FROSTING:
  • 8 ounces cream cheese - at room temperature
  • 6 tablespoons butter - at room temperature
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
Directions
PUMPKIN BARS:
  • In a large mixing bowl, mix together the eggs, oil, sugar and pumpkin.
  • In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg.
  • Incorporate the dry ingredients into the batter in the large mixing bowl.
  • Pour into a greased and floured 10x15 baking pan and bake in a 350° F pre-heated oven for 25 minutes or until a tooth pick inserted into the center comes out clean.
  • Remove from the oven and allow to cool completely before frosting them.
CREAM CHEESE FROSTING:
  • Mix the cream cheese, butter, milk and vanilla together with a mixer in a small mixing bowl.
  • Slowly add the powdered sugar until the frosting reaches the right consistency to spread and hold.
  • Frost the pumpkin bars and allow to sit for one hour.
  • Slice and serve.

French Dip Recipe

Submitted by RecipeTips.com
This unbeatable classic American sandwich, named for the French bread it is prepared with, can be served au jus (French for “with juice”) or with a creamy homemade horseradish sauce.
French Dip Recipe
PREP: 30 minutes
COOK: 45 minutes
READY IN: 1.25 hours
Container: dutch oven or saucepan, medium bowl
Serving Description: 1 sandwich
Servings:
Change Servings
Ingredients
  • HORSERADISH SAUCE:
  • 1 cup sour cream
  • 1/4 cup horseradish
  • 2 teaspoons Dijon mustard
  • 2 green onions - finely chopped
  • AU JUS:
  • 1/2 pound stew beef
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup flour
  • 1 tablespoon vegetable oil
  • 1 cup onion - finely chopped
  • 1 clove garlic - chopped
  • 2 teaspoons tomato paste
  • 28 ounces beef broth - low sodium or regular
  • 28 ounces beef broth - seasoned
  • 1 teaspoon Worcestershire sauce
  • 1 bay leaf
  • SANDWICH:
  • 1 1/2 pounds roast beef - deli style
  • 6 hoagie buns
Directions
  • Season stew meat with salt and pepper.
  • Dredge the pieces in flour, coasting all sides.
  • Heat oil in a dutch oven or saucepan on medium-high heat.
  • Add prepared stew meat and brown on all sides. When the meat is all browned, add the onion, reduce heat to medium-low and cook until the onions are tender and starting to caramelize - approximately 10-15 minutes.
  • Add garlic and tomato paste, cook for 3 minutes.
  • Add the beef broth, Worcestershire sauce and bay leaf. Cover and simmer for 20 minutes.
  • Remove the cover, increase the heat to medium and simmer another 25-30 minutes. The broth will reduce to about 3 cups.
  • Taste the broth, add salt if needed.
  • Strain the broth, discard the bay leaf and reserve the meat for another recipe. The meat would be great in a bbq beef sandwich or on top of egg noodles.
  • To assemble the sandwiches, split the rolls horizontally, but do not cut all the way through.
  • Place in the oven just until warmed all the way through, approximately 5 minutes at 325°F.
  • Add the sliced, deli style beef to the au jus in the sauce pan until warmed through.
  • Remove the beef from the au jus and divide it up amoung the warmed rolls.
  • Keep the sauce warm and pour into individual cups for serving.
  • Add horseradish sauce or sliced cheese to the sandwiches if desired.

Tobasco Onions Recipe

Submitted by RecipeTips.com
Light, crispy onion rings with a hint of spice.
Tobasco Onions Recipe
PREP: 5 minutes
COOK: 5 minutes
READY IN: 10 minutes
Container: deep fryer or deep, heavy pan, medium bowl.
Servings:
Change Servings
Ingredients
  • ONION RINGS:
  • 1 large red onion
  • 1 large yellow onion
  • 2 cups flour
  • 1 tablespoon cayenne pepper
  • 1 tablespoon paprika
  • salt and pepper to taste
  • 3 cups canola oil for frying
  • RANCH BLU CHEESE DIP:
  • 1/2 cup sour cream
  • 1/2 cup ranch dressing
  • 1 green onion - chopped
  • 1/4 cup blu cheese - crumbled
  • 2 dashes tobasco - or more if desired
Directions
ONION RINGS:
  • Peel and slice onions thinly, separate into rings.
  • Mix flour and seasonings in a medium bowl.
  • Heat canola oil in deep pan or deep fryer to 350°.
  • Dredge onion rings in seasoned flour, shake off excess. Not much sticks to the rings.
  • Fry until golden brown.
  • Do small batches so the rings don't stick together.
  • Drain on paper towels.
  • Keep warm until the rest are finished.
  • Serve with ranch blu cheese dip.
RANCH BLU CHEESE DIP:
  • Mix all ingredients together.
  • Refrigerate until ready to serve.
  • Also good with cut up vegetables.

Oriental Coleslaw Recipe

Submitted by RecipeTips.com
Ramen noodles, almonds, and sunflower seeds roasted together and tossed with seasoned cabbage make this salad a favorite accompaniment to burgers. With its crunchy texture and flavorful dressing, this salad also makes a perfect side dish for any type of sandwich.
Oriental Coleslaw Recipe
PREP: 20 minutes
COOK: 20 minutes
Container: large bowl
Serving Size: cup
Servings:
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Ingredients
  • 1/2 cup slivered almonds
  • 2 tablespoons sunflower seeds
  • 3 ounces package of Ramen noodles (chicken flavored)
  • 16 ounces package of coleslaw mix
  • 4 green onions - diced
  • DRESSING:
  • 1/2 cup canola oil
  • 2 tablespoons white sugar
  • 3 tablespoons cider vinegar
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon soy sauce
  • 1 packet of seasoning from Ramen noodles
Directions
  • Preheat oven to 350 degrees F.
  • On a large baking sheet with edges, combine almonds, sunflower seeds, crushed Ramen noodles. Lightly spritz with vegetable oil spray. Roast for 10 minutes. Let cool.
  • In a large bowl, combine coleslaw and green onions. Add almond mixture and combine.
  • In a jar or small bowl, combine oil, sugar, vinegar, black pepper, soy sauce and seasoning packet from the ramen noodle mix. Whisk until thoroughly blended.
  • Just before serving, pour dressing over salad; toss to coat evenly. Serve immediately.

Gingered Pork Chops Recipe

Submitted by RecipeTips.com
A quick way to add a little zing to an old favorite.
Gingered Pork Chops Recipe
PREP: 10 minutes
COOK: 15 minutes
READY IN: 25 minutes
Serving Description: 1 chop
Servings:
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Ingredients
  • 2 pork chops, about 6 oz. each
  • 1 tablespoon canola oil
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • freshly ground pepper, to taste
  • 1/3 cup dry wine
  • 2 teaspoons grated fresh ginger root
  • 2 teaspoons soy sauce
Directions
  • Trim excess fat from chops. Mix together wine, grated ginger and soy sauce.
  • Mix together the ground ginger, salt and pepper and pat onto chops, both sides.
  • Heat oil until almost smoking. When hot, add chops and brown on both sides, 2 - 3 minutes per side.
  • Add wine mixture and scrape pan to loosen any browned bits. Reduce heat to medium, cover pan and cook to desired doneness, 5 to 10 minutes (time depends on thickness of the chops. They should feel firm, but not hard when pressed, or show little or no pink when cut into).
  • Serve immediately with pan juices spooned over. Delicious served with applesauce.
  • TIP: to keep fresh ginger without having it dry out, cut the root into good-sized chunks and freeze in snug fitting air-tight container. To use, grate or slice without thawing, returning unused bits to the freezer. 

Basic Wild Rice Recipe

Submitted by RecipeTips.com
Distinctively flavored with the natural flavors from rice grown in lakes, streams and beds of fresh blue waters.
Basic Wild Rice Recipe
PREP: 10 minutes
Container: Large sauce pan or 3 quart baking/casserole dish
Serving Size: cup
Servings:
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Ingredients
  • 1 pound wild rice - dark or light
  • 4 cups water
  • 1 teaspoon salt
Directions
PREPARATION INFORMATION
  • 1 pound of uncooked wild rice = 10 to 12 cups of cooked rice
  • 10 to 12 cups of cooked wild rice = 20 to 24 servings
  • 1 serving = 1/2 cup
  • 1 cup of uncooked wild rice = approximately 5 cups of cooked rice STOVETOP COOKED WILDRICE
  • Rinse rice in cold water and drain off excess water.
  • Place water in sauce pan and add salt to water.
  • Set stovetop temperature to high and bring water to boil.
  • Add rice and reduce heat to simmer. Cover pan and cook rice for approximately 45 minutes if dark-colored wild rice or 30 minutes if light-colored wild rice.
  • Remove from stovetop burner when tender and fully cooked.
  • Drain off excess water. BAKED WILDRICE
  • Rinse rice in cold water and drain off excess water.
  • Place water in 3 quart baking/casserole dish using only 3 cups and adding more if necessary. Add rice and salt to water.
  • Bake at 350ºF for 1 1/2 hours if dark colored wildrice or 1 hour for light colored wildrice. When time has lapsed, gently fluff rice and bake and additional 1/2 hour.
  • Remove from oven when tender and fully cooked.
  • Drain off excess water. MICROWAVED WILDRICE
  • Rinse rice in cold water and drain off excess water.
  • Place water in 3 quart baking/casserole dish. Add rice and salt to water.
  • Cook on high power setting for 5 minutes if dark colored wildrice or 3 minutes for light colored wildrice. When time has lapsed, reset power to low or defrost setting and cook for 30 minutes if dark colored wildrice or 15 minutes for light colored wildrice.
  • When cooking time is finished, let rice remain in microwave for an additional 10 minutes.
  • Remove from microwave oven when tender and fully cooked.
  • Drain off any remaining excess water. Additional Notes:
  • Beef or chicken broth can be used with water if additional flavoring is desired. Cut amount of water in half and use an equal amount of broth to replace water being removed.
  • To make rice more flavorful, add any type of vegetables to rice if desired such mushrooms, peas, bell peppers, carrots, and/or squash.

  • 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:
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    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.

    Carrot and Parsnip Coins Recipe

    Submitted by RecipeTips.com
    This quick-cooking medley features two naturally sweet vegetables, making it a kids' favorite.
    Carrot and Parsnip Coins Recipe
    PREP: 10 minutes
    COOK: 15 minutes
    READY IN: 25 minutes
    Container: large skillet
    Serving Size: 1 cup
    Servings:
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    Ingredients
    • 1 pound carrots
    • 1 pound parsnips
    • 3 tablespoons butter, or half butter and half oil
    • 2 tablespoons chopped fresh parsley or cilantro (optional)
    • salt and pepper
    Directions
    • Trim off any green tops from carrots and parsnips. Peel and cut cross-wise into round "coins", about 1/8 inch thick. (Thicker is ok, but will take longer to cook).
    • Melt butter in large skillet over medium-high heat. Add vegetables and stir to coat with butter. Cook, stirring occasionally, but leave pieces in contact with bottom of pan long enough to brown a little. Cook until tender, about 10-15 minutes. Salt and pepper lightly.
    • Put into serving dish and sprinkle with parsley or cilantro, if using. Serve warm.

    Almond Pound Cake Recipe

    Submitted by RecipeTips.com
    Rich cake that is wonderful with a cup of coffee or topped with whipped cream for a delicious dessert.
    Almond Pound Cake Recipe
    PREP: 15 minutes
    COOK: 1.5 hours
    READY IN: 2 hours
    Container: tube pan, mixer, serving platter
    Serving Size: slice
    Servings:
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    Ingredients
    • 3 cups sugar
    • 3 cups cake flour
    • 6 eggs
    • 1 cup butter
    • 1/2 pint non-dairy whipped cream
    • 1 teaspoon vanilla extract
    • 2 teaspoons almond extract
    • 3/4 cup almonds sliced, untoasted
    Directions
    • Preheat oven to 300°F.
    • Grease and flour tube pan.
    • Cream butter and sugar in mixer.
    • Add eggs one at a time making sure each one is incorporated before adding the next.
    • Add flour and cream alternately.
    • Add vanilla and almond extracts.
    • Sprinkle almonds on top.
    • Place in the oven and bake for 90 minutes.
    • Allow to cool in the pan for 30 - 40 minutes.
    • Invert onto serving platter when cool.
    • Serve as is or top with non-dairy whipped topping and garnish with almonds.
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