RecipeTips.com

Meal Plan: September 18 - 24, 2011


Wine Braised Chuck Roast Recipe

Submitted by RecipeTips.com
When braised slowly in this tasty red wine sauce, an ordinary chuck roast becomes a tender, mouth-watering treat.
Wine Braised Chuck Roast Recipe
PREP: 30 minutes
COOK: 3 hours
READY IN: 4 hours
Container: dutch oven or large oven proof pot with lid
Servings:
Change Servings
Ingredients
  • 2 1/2 pounds chuck roast - boneless
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 tablespoons vegetable oil
  • 2 onions - sliced thin
  • 2 cloves garlic - chopped fine
  • 8 ounces mushrooms - sliced
  • 1 tablespoon tomato paste - Italian seasoned
  • 2 teaspoons thyme - fresh, chopped or 1/4 teaspoon dried
  • 2 teaspoons rosemary - fresh, chopped or 1/4 teaspoon dried
  • 1 cup red wine
  • 1 cup beef broth
Directions
  • Sprinkle beef with salt and pepper.
  • Heat the oil over medium heat in the dutch oven.
  • Place seasoned beef in the pot and brown on all sides.
  • Transfer the beef to a plate.
  • Add the onion and mushrooms to the pot. Stirring frequently, cook until pale golden, approximately 15 minutes.
  • Add the garlic, tomato paste, thyme and rosemary.
  • Stir to combine, cook for another 5 minutes.
  • Add the red wine and stock, bring to a boil.
  • Return the beef to the pot, cover tightly and braise in the oven at 350°F for one hour, turning once.
  • Cook for another 2 1/2-3 hours or until the beef is very tender.
  • Let the beef stand, uncovered, in the mushroom sauce for 30 minutes.
  • Serve over buttered, parsley egg noodles or with mashed potatoes.

Oven Roasted Carrots Recipe

Submitted by RecipeTips.com
Nutritious and more flavorful when roasted, this method for preparing carrots provides a delicious side dish that goes with a variety of foods.
Oven Roasted Carrots Recipe
PREP: 30 minutes
COOK: 30 minutes
READY IN: 1 hour
Servings:
Change Servings
Ingredients
  • 1 pound fresh carrots
  • 1/4 cup vegetable oil
  • salt (to taste)
  • pepper (to taste)
Directions
  • Preheat oven to 400 degrees F.
  • Clean and peel carrots. Cut carrots in half lengthwise and then cut into 1 1/2 to 2 inch long pieces. Place carrots on a baking sheet and lightly coat with vegetable oil.  Season the carrots with salt and pepper to taste.
  • Bake in the oven for 20 to 30 minutes until carrots are tender-crisp and lightly browned.
  • Serve while hot.

Cookies n Cream Layered Salad Recipe

Submitted by RecipeTips.com
This salad is so yummy that it could easily be made into a dessert.
Cookies n Cream Layered Salad Recipe
PREP: 1.5 hours
READY IN: 1.5 hours
Container: Trifle bowl or 2 smaller bowls
Ingredients
  • 1 package Oreo® cookies
  • 1 whipped topping - 16oz. container
  • 8 ounces cream cheese
  • 2 packages instant French vanilla pudding - 3.5 oz. pkgs.
  • 3 cups milk
  • 1 teaspoon vanilla
Directions
  • Crush the Oreo cookies into finely ground crumbs. If using a plastic bag when crushing the cookies, you may have to scrape out the inside of the bag to remove the crumbs that stick to the bag. Set crumbs aside.
  • Have cream cheese softened to room temperature and then beat until smooth. Add in the whipped topping and beat until well blended.
  • In a separate bowl, whisk together the pudding, milk and vanilla for 1 to 2 minutes, until smooth and thickened.
  • Begin layering the three separate mixtures in the following order: pudding, cookie crumbs, cream cheese, and ending with cookie crumbs on top. If you are using a trifle bowl, you should be able to repeat these layers. Be sure to end with the cookie crumbs on top.

Deep Dish Apple Pie Recipe

Submitted by RecipeTips.com
Who can resist this tempting Deep Dish Apple Pie Recipe stacked high with sweet and cinnamon apples? Serve it warm or cold, with ice cream or without, or topped with whipped cream, whichever way you serve this classic apple pie recipe, it's always a special treat.
Deep Dish Apple Pie Recipe
PREP: 25 minutes
COOK: 1 hour
READY IN: 1.5 hours
Container: 10-inch pie plate
Serving Size: 1 piece
Servings:
Change Servings
Ingredients
  • 5 pounds apples - use a combination of baking apples for more flavor
  • 15 ounces refrigerated pie crust (2 crusts)
  • 2 tablespoons lemon juice - freshly squeezed
  • 3/4 cup sugar, granulated
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon nutmeg
  • 3 tablespoons flour
  • 1 tablespoon butter
  • 1 teaspoon lemon zest - optional
  • cinnamon and sugar - optional
Directions
  • Preheat oven to 400° F.
  • Peel, core and thinly slice apples. Place in a large bowl. Drizzle lemon juice over apples and toss to coat.
  • In a small bowl, combine sugar, flour, cinnamon, nutmeg and lemon zest. Stir until combined and pour over sliced apples. Stir to coat.
  • Roll out crust to fit, just over the edges of pie plate.
  • Place apple mixture on crust. Press apples firmly into crust.
  • Cut butter into 4 pieces and place on top of apples.
  • Roll out second crust so it will cover apples.
  • Crimp the two crusts together. Cut about 4 slits in top of crust.
  • Place foil around outside edges of crust to prevent over-browning.
  • Sprinkle top of crust lightly with cinnamon and sugar if desired.
  • Bake 50-60 minutes.

Garden Turkey Burgers Recipe

Submitted by RecipeTips.com
The perfect alternative to a beef burger, these turkey burgers are filled with healthy vegetables & tasty seasonings.
Garden Turkey Burgers Recipe
PREP: 15 minutes
COOK: 15 minutes
READY IN: 30 minutes
Servings:
Change Servings
Ingredients
  • 1 pound ground turkey
  • 1/4 cup carrots, finely diced
  • 1/4 cup red pepper, finely diced
  • 1/4 cup mushrooms, finely diced
  • 1/2 cup Swiss cheese, finely shredded
  • 2 tablespoons Worcestershire sauce
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt (optional)
  • 4 hamburger buns (optional)
Directions
  • In a medium bowl, combine turkey, vegetables, cheese, Worcestershire sauce, and seasonings; mix lightly. Shape into 4 patties.
  • Grill until burgers are no longer pink in center, about 4 minutes per side.
  • Serve burgers in buns, if desired.

Cucumber and Onion Pasta Salad Recipe

Submitted by RecipeTips.com
This is a great summer salad. It has the flavors of the traditional cucumber and onion salad but the addition of the pasta mellows the overall taste and makes it irresistible. Enjoy this recipe with your favorite grilled pork or chicken recipe.
Cucumber and Onion Pasta Salad Recipe
Container: large bowl with lid
Servings:
Change Servings
Ingredients
  • 8 ounces penne pasta
  • 1 tablespoon vegetable oil
  • 3 cucumbers - medium in size, peeled and sliced semi-thin
  • 1 onion - medium in size and sliced thin
  • 1 1/2 cups sugar
  • 1 cup water
  • 3/4 cup vinegar
  • 1 tablespoon prepared mustard
  • 1 tablespoon parsley - dried or fresh
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon garlic salt
Directions
  • Cook pasta according to the package directions. Drain, rinse with cold water and allow to completely drain again.
  • Place in a large bowl. Stir in the oil, cucumbers and onion.
  • Mix together the remaining ingredients and then pour them over the pasta. Toss to combine.
  • Cover and place in the refrigerator at least 4 hours for the flavors to combine.

Tea Punch Recipe

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

Potato Pizza with Cheese and Vegetables Recipe

Submitted by RecipeTips.com
A hash brown potato pizza makes a fun and tasty way to enjoy shredded potatoes with cheese and vegetables that are easily formed into a serving as pizza.
Potato Pizza with Cheese and Vegetables Recipe
PREP: 15 minutes
COOK: 15 minutes
READY IN: 30 minutes
Serving Size: 1 slice
Servings:
Change Servings
Ingredients
  • large egg
  • 1/2 cup cheese - cheddar or any cheese of choice
  • green onions, sliced
  • 3/4 cup fresh mushrooms, sliced - more if desired
  • 1/2 cup green sweet peppers, diced
  • 4 cups frozen hash brown potatoes
  • 2 tablespoons extra-virgin olive oil
  • salt and pepper to taste
Directions
  • Chop vegetables into coarsely cut pieces of a desired size. Saute in 10 inch skillet until slightly softened. Season to taste with salt and pepper.
  • Crack egg into mixing bowl and beat until smooth.
  • Add frozen potatoes and mix egg into frozen potatoes. Season lightly with salt and pepper.
  • On stovetop, add 1 tablespoon of oil to a 10 inch non-stick skillet to be warmed on medium heat setting.
  • Add frozen potato mixture to a non-stick skillet, using a spatula to level the potatoes evenly across the pan. Since the potato mixture does not firm up after cooking only one side, the non-stick skillet will assist with the ease of turning the pizza over when the first side is finished cooking. Cover pan and cook for 6 to 8 minutes or until golden brown on bottom surface of potatoes. Remove cover and cook an additional 5 to 6 minutes.
  • Lightly coat flat baking sheet with oil or cooking spray.
  • Remove skillet from stovetop. Using protective mitts or hotpads, place a flat baking sheet over the skillet. Hold baking sheet against skillet and turn skillet over so pizza drops out of skillet onto baking sheet.
  • Remove bits of potato from skillet and place it back onto burner, adding remaining 1 tablespoon of oil.
  • Slide potato pizza off baking sheet and into skillet, allowing uncooked surface to begin cooking.
  • Sprinkle sauteed vegetables over top of potato pizza and cover with cheese.
  • Cook second side in covered skillet for 5 minutes, until golden brown and then cook uncovered for 3 to 4 minutes. When finished cooking, tilt skillet and allow potato pizza to slide out of skillet onto serving plate. Cut into 4 pie-shaped pieces and serve warm.
  • Note: Meat can be added to this recipe. Simply use ground meat such as sausage or pieces of pepperoni. Add 2/3 cup of meat to mixture when adding other ingredients. Retain 3 tablespoons for use to be sprinkled over surface when the remaining cheese is added.

Spicy Sweet Buffalo Wings Recipe

Submitted by RecipeTips.com
These deliciously seasoned buffalo chicken wing appetizers will disappear quickly when you serve them at your next gathering. Make these chicken wings up ahead of time and keep them warm in a slow cooker. You will find many more chicken recipes on our site.
Spicy Sweet Buffalo Wings Recipe
PREP: 20 minutes
COOK: 30 minutes
READY IN: 50 minutes
Container: large baking sheet, medium saucepan
Ingredients
  • 1 tablespoon red curry paste
  • 1/4 cup olive oil
  • 2 pounds chicken wings and drummies
  • Salt and pepper to taste
  • 1 cup unsweetened coconut milk
  • 1 tablespoon soy sauce
  • 1 teaspoon ginger - fresh and grated
  • 2 teaspoons lime zest
  • 1 1/2 teaspoons brown sugar
Directions
  • Preheat oven to 450°F.
  • In a large bowl, whisk 1/2 teaspoon of red curry past with the oil.
  • Add the wings and season with salt and pepper. Toss to coat.
  • Spread the wings on a large baking sheet and bake for 25 minutes, turning once half way through the baking.
  • Remove them from the oven and preheat the broiler. Move the oven racks to the top position.
  • In a medium saucepan, combine the coconut milk, soy sauce, fresh ginger, lime zest, sugar, and the rest of the curry paste.
  • Bring to a boil, reduce heat to medium and continue to stir until slightly thickened - approximately 3-5 minutes.
  • Transfer the baked wings to a large bowl. Add 1/2 the coconut curry sauce and toss to coat.
  • Remove any excess grease from the baking sheet and return the wings back to it, pouring any sauce that is left in the bowl over the wings.
  • Broil the wings for 10 minutes, turning once, or until cooked through.
  • Transfer to a large serving platter and garnish with lime wedges. Pour the extra sauce in a small bowl and place it on the side for dipping.

Oatmeal Caramel Bars Recipe

Submitted by RecipeTips.com
A layer of soft caramel and chocolate in between an oatmeal-cookie like crust - the perfect combination.
Oatmeal Caramel Bars Recipe
PREP: 10 minutes
COOK: 25 minutes
READY IN: 35 minutes
Container: 13x9 baking pan
Serving Description: 1 bar
Servings:
Change Servings
Ingredients
  • 1 1/2 cups butter melted
  • 2 cups flour
  • 1 teaspoon baking soda
  • 2 cups oatmeal
  • 1 1/2 cups brown sugar
  • 1/2 teaspoon salt
  • 8 ounces chocolate chips
  • 1 cup caramel ice cream topping
  • 4 tablespoons flour
Directions
  • Preheat oven to 350°F. Grease a 13x9 inch baking pan.
  • In a medium bowl, combine butter, flour, baking soda, oatmeal, brown sugar and salt. Stir to combine. Press half of this mixture into the bottom of the prepared pan.
  • Bake for 10 minutes. Cool slightly.
  • Combine caramel topping and flour. Sprinkle chocolate chips over crust. Drizzle caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over the top of the caramel.
  • Bake for 15 minutes. Let bars cool before cutting.

Pork Cutlets in Mushroom Sauce Recipe

Submitted by RecipeTips.com
Small tender pork cutlets in a rich and savory mushroom sauce. This recipe is easy to prepare and a great for a weeknight meal.
Pork Cutlets in Mushroom Sauce Recipe
PREP: 15 minutes
COOK: 1 hour
READY IN: 1.25 hours
Container: heavy skillet and 1½ quart baking dish
Servings:
Change Servings
Ingredients
  • 8 pork cutlets
  • mixture of flour, salt and pepper
  • 8 ounces sliced mushrooms, canned
  • 1/2 cup onion, diced fine
  • 2 tablespoons canola oil, more if needed
  • 1 (10 3/4 oz.) can cream of mushroom soup
  • 4 ounces water
  • 1 teaspoon Worcestershire sauce
Directions
  • Preheat oven to 350º F.
  • Flour, salt and pepper each side of cutlets. In a large skillet over medium heat, add oil and brown pork on each side. Remove browned pork cutlets from skillet and set aside. Lightly brown the mushrooms and onions in skillet.
  • Place browned onions and mushrooms in bottom of casserole dish. Place medallions on top of onion and mushroom mixture.
  • Mix together cream of mushroom soup, water and Worcestershire. Pour over cutlets.
  • Cover and bake 50 to 60 minutes.

Cheesy Mashed Potatoes with Bacon Bits Recipe

Submitted by RecipeTips.com
A quick way to spark up traditional mashed potatoes
Cheesy Mashed Potatoes with Bacon Bits Recipe
PREP: 10 minutes
COOK: 30 minutes
READY IN: 40 minutes
Container: large sauce pan
Servings:
Change Servings
Ingredients
  • 2 pounds white or golden potatoes (thin skinned)
  • 2 tablespoons butter
  • 1/2 cup milk
  • 1/2 cup cheddar cheese, grated
  • 2 tablespoons bacon bits
  • Kosher salt and black or white pepper to taste
Directions
  • Remove blemishes and scrub potatoes. Slice the potatoes into quarters and place in a large sauce pan. Add water to pan until potatoes are covered. Bring to a boil.
  • Reduce heat, cover and continue cooking 20 minutes, or until potatoes are tender. Remove from heat, drain and peel off skins.
  • Place potatoes in a large bowl. Add butter and beat with an electric mixer. Gradually add the milk, continuing to beat potatoes until they reach desired consistency. Add more milk, if needed and salt and pepper to taste.
  • While potatoes are still warm, stir in grated cheddar cheese and bacon bits, reserving some of each for garnish. Garnish.
  • Serve immediately.

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.

Chicken and Cashew Stir Fry Recipe

Submitted by RecipeTips.com
A delicious and easy stir-fry, which is sure to please the entire family. It contains chicken, cashews, and your favorite vegetables.
Chicken and Cashew Stir Fry Recipe
PREP: 1.5 hours
COOK: 30 minutes
READY IN: 1.5 hours
Container: Wok or heavy skillet with high sides
Serving Description: Serve with rice
Servings:
Change Servings
Ingredients
  • SAUCE:
  • 1/2 cup chicken broth
  • 5 tablespoons soy sauce
  • 4 teaspoons cornstarch
  • STIR-FRY:
  • 1 pound chicken, boned, skinned, cut into 1/2
  • 1 egg white
  • 1 teaspoon soy sauce
  • 1 tablespoon cornstarch
  • 1/2 cup oil
  • 2 cloves crushed garlic (or 1/2 teaspoon of garlic powder)
  • 1/2 teaspoon ginger
  • 1 red pepper cut into strips
  • carrots - amount comparable to strips of red pepper
  • 1 can of sliced water chestnuts - drained
  • 6 ounces Chinese peapods (or snow peas) - thawed
  • 1/4 cup cashews
  • 6 prepared rice servings
Directions
RICE:
  • Prepare the rice before starting the stir-fry process, so that it's ready to serve once the stir-fry is finished.
SAUCE:
  • Combine all of the sauce ingredients and mix until the cornstarch is dissolved. Set the sauce aside.
STIR-FRY:
  • Important: Prepare and pre-measure all of the ingredients before starting the stir-frying process. Make sure all the ingredients are within reach when you begin stir-frying.
  • Combine the chicken, egg white, soy sauce, and cornstarch in a bowl and stir until mixed thoroughly.
  • In the wok or skillet, heat the oil over medium-high heat.
  • When oil is properly heated, add the chicken mixture. Cook, stirring continually, until the chicken is no longer pink.
  • Remove chicken from the wok or skillet and set aside. Drain the remaining oil except for two tablespoons.
  • Add the ginger and garlic and cook on medium-high heat for approximately one minute.
  • Increase the heat to high and add the carrots and peppers, stir-frying for two minutes.
  • Stir the sauce that was set aside and add it to the carrots and peppers. Stir continually until the sauce comes to a boil.
  • Add the chicken and the remaining ingredients. Cook just until heated all the way through. Serve immediately atop a bed of rice.

Simple Garlic Bread Recipe

Submitted by RecipeTips.com
Simple Garlic Bread Recipe
Ingredients
  • 1 loaf Italian round bread
  • 1 stick butter
  • 2 cloves garlic, minced
  • Salt
Directions
Slice bread into thick slices.

Melt butter in microwave and add the minced garlic.

Using a basting brush coat both sides of the bread with the butter/garlic mixture and then lightly salt both sides.

Broil in oven, toaster oven or grill it. Watch closely and flip when browned.


No-Bake Cheesecake Mini-Desserts Recipe

Submitted by RecipeTips.com
Providing the rich taste and texture of a traditional cheesecake, these mini, one-bite cheesecakes are big on flavor. The light and crispy pre-made croustade make a perfect crust for these mini cheesecakes. Try our No-Bake Cheesecake recipe for another no-bake option.
No-Bake Cheesecake Mini-Desserts Recipe
PREP: 20 minutes
READY IN: 20 minutes
Container: Small mixing bowl
Serving Description: 1 mini cheesecake
Ingredients
  • 8 ounces package of cream cheese, softened
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla
  • 14 ounces can, sweetened condensed milk (not evaporated milk)
  • small baked shells (croustades)
Directions
  • In a small mixing bowl, beat the cream cheese and lemon juice until smooth.
  • Add the vanilla and sweetened condensed milk to the cream cheese mixture, beating 45 to 60 seconds to mix all ingredients until smooth.
  • Spoon this filling mixture into the small baked pastry shells, approximately 1 tablespoon or less per shell.
  • Garnish with fresh berries such as blueberries, raspberries, or blackberries. Some larger fruits, such as strawberries or kiwi, can be sliced into smaller pieces.
  • Refrigerate 1 hour, until mixture thickens.
  • This recipe makes approximately 3 cups of filling.
OPTIONS:
  • If a lighter flavored cheesecake is desired, eliminate the lemon juice and replace the sweetened condensed milk with 8 ounces of whipped topping.
  • Other fillings can be substituted for the cheesecake filling, such as frozen yogurt, ice cream, or sorbet. If frozen fillings are to be served, fill the pastry shells with the filling desired and freeze until ready to serve. Garnish with fruit just before serving.

Quesadillas Recipe

Submitted by RecipeTips.com
This popular Mexican dish can be prepared with a variety of delicious fillings and served as an appetizer or entre.
Quesadillas Recipe
PREP: 15 minutes
COOK: 15 minutes
Servings:
Change Servings
Ingredients
  • 8 9-inch tortillas
  • 2 cups shredded cheese (Monterey Jack and Cheddar cheese blend)
  • 3 tablespoons green chilies, diced
  • 1/2 cup green onion, diced
  • 1 tablespoon butter, optional
Directions
  • In a large, non-stick skillet, melt butter or spray with no-stick cooking oil.
  • Lay tortilla flat in the prepared skillet over medium high heat. 
  • Place desired fillings to cover 1/2 of the flat tortilla. When cheese begins to melt, fold over the tortilla and continue to cook for an additional 1 to 2 minutes, or until slightly browned.
  • Remove from pan. The quesadilla can be cut into 3 triangles and garnished as desired.
  • Quesadillas, with filling, can be folded in half and placed in a 350º F oven until cheese has melted.
  • Filling suggestions: fresh mushrooms, corn, black beans, black olives, cooked and cubed meats.

Corn Tortilla Crisps with Parmesan Recipe

Submitted by RecipeTips.com
A tasty recipe for use as a corn flavored appetizer that is not only fun to make but great to eat.
Corn Tortilla Crisps with Parmesan Recipe
PREP: 20 minutes
COOK: 10 minutes
READY IN: 30 minutes
Container: 10 x 15 or 18 x 13 large jelly roll pan, baking sheet or similar
Serving Size: 7 each
Servings:
Change Servings
Ingredients
  • 8 corn tortillas, 6 inch diameter sliced into strips
  • 3 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1 teaspoon dried basil or herb of choice, more if desired
  • 1/4 teaspoon black pepper, coarse ground
  • 1/3 cup parmesan cheese, grated - more if desired
Directions
  • Preheat oven to 375° F.
  • Cover cookie sheet with aluminum foil for ease of cleanup.
  • Generously brush the first tortilla with olive oil, coating both the top and bottom of the tortilla.
  • Place the first tortilla on a cutting surface. Then stack the next tortilla on top of the first tortilla so the bottom of the next tortilla becomes coated with the oil placed on the top of the first tortilla.
  • Coat the top of each remaining tortilla and continue to lay them on top of the one coated before it so the bottom of each tortilla thereafter is coated as it lays on the one coated just prior to it.
  • Season the top of each whole tortillas with the mixture of seasonings. While bending back the stack of tortillas, sprinkle seasoning mixture of rosemary (or herb of choice), garlic salt and black pepper over top of each tortilla in the stack. Use any type of garlic, onion, Kosher salt, or blend.
  • Slice across the stack of tortillas to begin making strips that are 1/4 to 1/2 inch wide or any width desired for the use.
  • Lay a single layer of strips on baking sheet and place in oven.
  • Bake for 12 minutes or until golden brown and crisp.
  • Remove from oven and allow to cool and crispen further.
  • Tortilla crisps can be made a day ahead and kept in an airtight container or package until served.
  • Use to garnish soups, stews or salads.

Easy Guacamole Recipe

Submitted by RecipeTips.com
Fresh avocados make this easy to prepare dip so distinctive and delicious. Watch it disappear when served at your next party or family gathering.
Easy Guacamole Recipe
PREP: 10 minutes
COOK: 0 minutes
READY IN: 10 minutes
Container: medium mixing bowl, hand mixer
Serving Description: Makes approximately 2 cups
Ingredients
  • 3 avocados - ripe
  • 1 teaspoon salt
  • 1/2 lime - juiced
  • 1/4 cup salsa - your favorite variety
Directions
  • Slice avocados in half, remove the pit, and scoop out the green insides into a medium bowl.
  • Mash the avocado with a fork to break it apart.
  • Add the remaining ingredients and stir to combine.
  • If you like a creamier guacamole, beat with a hand mixer. For a chunkier texture, continue to combine with a fork until you reach the desired consistency.
  • Serve with chips as an appetizer or with Mexican foods as a condiment.

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.

Light Flan with Caramel Sauce Recipe

Submitted by RecipeTips.com
A light dessert typically served with Mexican cuisine.
Light Flan with Caramel Sauce Recipe
PREP: 20 minutes
COOK: 45 minutes
READY IN: 1 hour
Container: 4 flan baking dishes (8 oz. flan baking dishes will make a thinner flan, while 6 oz. baking dishes will add depth) 9
Serving Size: 1 each
Servings:
Change Servings
Ingredients
  • 12 tablespoons sugar, divided
  • 2 cups fat free milk (or lactose free milk)
  • 2 large eggs
  • 1 tablespoon vanilla
  • nutmeg (optional)
Directions
  • Preheat oven to 325º F.
  • Spray flan baking dishes with vegetable cooking spray. In a heavy sauce pan over medium heat, add 8 tablespoons of sugar. Stir constantly until sugar dissolves and becomes clear. Continue cooking and stirring until sugar turns a light golden brown. Immediately pour sugar mixture into flan dishes, dividing mixture evenly. Tilt baking dishes immediately, coating the bottom of the baking dishes with the liquified sugar.
  • In a medium bowl, whisk milk, eggs, 4 tablespoons of sugar, vanilla, and nutmeg together until smooth. Divide mixture evenly between the baking dishes. Place the filled baking dishes into the 9"x13" pan. Pour hot water into pan to approximately 1" below the top of the flan baking dishes.
  • Bake 45 minutes or until a knife inserted into the center of the custard comes out clean.
  • Remove flan baking dishes from hot water bath and cool on a wire rack.
  • When cooled, chill for 2 hours before serving.
  • To serve, run a knife around the outside edge of the flan and invert the individual flans onto dessert plates.

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


Grilled Salmon with Gribiche Sauce Recipe

Submitted by RecipeTips.com
For a light summertime meal, serve these beautifully grilled salmon fillets accompanied by this distinctive sauce. This nutritious salmon recipe can be made even healthier by discarding the yolk from the hard-boiled egg used for the sauce.
Grilled Salmon with Gribiche Sauce Recipe
PREP: 15 minutes
COOK: 20 minutes
READY IN: 35 minutes
Container: grill, medium mixing bowl
Serving Description: 1 salmon fillet
Servings:
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Ingredients
  • SALMON:
  • 4 salmon fillets
  • 2 tablespoons olive oil
  • 2 teaspoons dill - chopped
  • SAUCE:
  • 1/4 teaspoon salt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • 3 tablespoons olive oil
  • 1 tablespoon capers
  • 2 sweet pickles - finely chopped
  • 1 egg - hard boiled and finely chopped
  • black pepper - fresh ground to taste
  • 1 tablespoon parsley - fresh and chopped
Directions
  • Brush the gas or charcoal grill grates with oil to prevent salmon from sticking.
  • Place rack approximately 4" from heat source. Preheat grill (the fire should be very hot).
  • SAUCE: In a bowl, mix all of the sauce ingredients together. Adjust seasonings to your liking.
  • Just before serving, add in the parsley.
  • SALMON: Rub a thin coat of oil on salmon to prevent sticking.
  • Spinkle salmon with dill and add a slice of lemon to the top.
  • Grill salmon, flesh side down, for 5 minutes. Cover the salmon with foil after the five minutes and then continue to grill for 2 to 3 additional minutes.
  • To check for doneness, cut into the center with a sharp knife. If salmon appears flakey, it is done.
  • Remove the salmon from the grill and onto a serving platter.
  • Pour the gribiche sauce over salmon or serve it on the side. Serve immediately.

Classic Risotto Recipe

Submitted by RecipeTips.com
A classic rendition of the creamy Italian rice dish.
Classic Risotto Recipe
PREP: 15 minutes
COOK: 45 minutes
READY IN: 1 hour
Container: 2 saucepans--one medium and one large
Serving Description: 4 generous servings when served as a main dish or 6 to 8 servings when served as a side dish.
Servings:
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Ingredients
  • 5 cups chicken stock (or any other meat stock)
  • 5 tablespoons butter
  • 1/2 cup finely chopped onion
  • 1 1/2 cups Italian rice such as arborio (a generic brand of risotto rice can be used)
  • 3/4 cup white wine
  • 1/2 cup freshly grated Parmesan or similar hard cheese
  • salt and pepper to taste
Directions
  • In a medium saucepan, heat 5 cups of chicken stock (or any other type of meat stock, depending on the flavor desired). After the stock is heated, reduce the heat to very low.
  • In a separate large saucepan or other cooking pan, melt 3 tablespoons of butter over medium heat. Add ½ cup of finely diced onion to the pan and slowly sweat the onion, stirring occasionally. Do not allow the heat to become too high and do not allow the onion to brown.
  • Add 1½ cups of Italian rice to the pan (do not use lower starch, long-grain varieties). Stir the rice immediately (a wooden spoon works well) over medium heat and continue stirring, preventing the rice from sticking to the bottom of the pan. Cook for about 2 minutes. Monitor the heat level so that the rice and onions do not cook too quickly or take on any color. The rice should become slightly translucent.
  • Pour in ¾ cup of white wine and stir constantly over medium heat until the liquid has been absorbed. Add 1 cup or less of the heated chicken stock (or other meat stock) to the pan, stirring constantly, over medium heat. It is helpful to use a ladle to transfer the stock when needed. Continue adding the chicken stock in small quantities (a ladle-full or two), but only after the rice has absorbed nearly all of the liquid.
  • After 20 to 25 minutes of stirring and adding liquid, taste the rice for doneness. It should be creamy, but the center of the grains should be al dente. If more cooking time is required, continue stirring and adding stock, or if the stock has been depleted, use warm water. If the rice is done before the stock is depleted, the remaining stock does not have to be used.
  • Reduce the heat to low and stir in 2 tablespoons of butter, season with salt and pepper, and add freshly grated Parmesan or similar hard cheese. Stir the risotto to blend the ingredients and remove the pan from the heat. Allow the risotto to rest for 2 to 3 minutes prior to serving.

Brussels Sprouts with Bacon and Cherries Recipe

Submitted by RecipeTips.com
These Brussels sprouts just might convince the "none for me, thanks" folks to change their minds. Can be halved easily. Choose sprouts of uniform size for easier cooking.
Brussels Sprouts with Bacon and Cherries Recipe
PREP: 15 minutes
COOK: 10 minutes
READY IN: 25 minutes
Container: 12 inch skillet
Serving Size: cup
Servings:
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Ingredients
  • 1 pound Brussels sprouts, preferably 3/4" - 1" size
  • 1 cup white wine (substitute chicken broth)
  • 1/2 cup dried sour cherries (substitute golden raisins)
  • 2 slices bacon
Directions
  • Heat wine and add dried cherries. Set aside.
  • Prepare sprouts: remove any damaged leaves; trim any long stems but leave enough stem so the sprout holds together. Cut in half lengthwise.
  • Cut bacon into narrow strips or dice. Cook in skillet until crisp. Drain off all but 1 tablespoon of fat.
  • Add sprouts with cherries and wine to bacon. Stir to mix, and cook (medium-high) until liquid has evaporated and sprouts are just tender, 2 to 5 or more minutes, depending on size of sprouts. Don't overcook or they will be mushy and strong-tasting.
  • Serve hot.

Grilled Peaches Recipe

Submitted by RecipeTips.com
How could this recipe get any easier to make or more delicious to eat? The unique flavor provided by grilling adds so much to peaches. Serve them with vanilla ice cream and a drizzle of honey and you have a fantastic dessert.
Grilled Peaches Recipe
PREP: 5 minutes
COOK: 5 minutes
READY IN: 10 minutes
Container: grill, individual dessert bowls
Serving Description: 1 peach
Servings:
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Ingredients
  • 4 fresh peaches
  • 4 teaspoons olive oil
  • 4 tablespoons honey
  • 4 scoops vanilla ice cream (or flavor of choice)
Directions
  • Preheat the grill to medium heat and brush the grates with oil.
  • Wash the peaches; then cut them in half.
  • Remove the pit from each peach. You may have to use a spoon to pry under the pit and loosen it.
  • Brush the cut side of the peaches with olive oil.
  • Place the peaches on the grill cut side down.
  • Grill for 3-5 minutes or until the peaches start to soften and show nice grill marks.
  • Serve each peach with a scoop of ice cream and a drizzle of honey.
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