RecipeTips.com

Meal Plan: October 9 - 15, 2011


Slow Cooker Southwest Chicken Recipe

Submitted by RecipeTips.com
Easy way to enjoy Sunday dinner with the family.
Slow Cooker Southwest Chicken Recipe
PREP: 10 minutes
COOK: 6 or more hours
READY IN: 6 or more hours
Container: small bowl, skillet, slow cooker
Servings:
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Ingredients
  • SEASONING MIX:
  • 1 tablespoon salt
  • 2 teaspoons paprika
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon dried mustard
  • 1 teaspoon cumin
  • 2 teaspoons pepper
  • 1 teaspoon poultry seasoning
  • 2 tablespoons butter
  • 2 cups onion - chopped
  • 1 cup red pepper - chopped
  • 4 pounds roasting chicken
  • 1/4 cup flour
  • 2 cups chicken stock
Directions
  • Combine seasoning mix ingredients in a small bowl.
  • Melt butter over medium heat in a skillet.
  • Add onion, red pepper and 3 tablespoons of the seasoning mix.
  • Cook until the onions are golden brown, approximately 20 minutes. Cool slightly.
  • Rinse chicken under cold water and remove any giblets that may be inside the cavity. Pat dry with a paper towel.
  • Stuff vegetable mixture into the cavity of a chicken.
  • Sprinkle the outside of the chicken with 1 tablespoon of the seasoning mix.
  • Place chicken into the slow cooker.
  • Cover and cook on low for 6 hours.
  • Empty the vegetable stuffing from the cavity and pour juices from the bottom of the slow cooker into a medium saucepan.
  • With the heat on medium high, whisk in flour and 1 cup of stock.
  • Stir continuously until thickened and starts to bubble.
  • Add more stock if you prefer a thinner gravy. Serve over mashed potates.

Baked Sweet Potatoes with Honey Jalapeno Sour Cream Recipe

Submitted by RecipeTips.com
A spicy-sweet addition to this baked sweet potato gives it an interesting flair. This baked sweet potato recipe is a nice alternative to the standard baked potato. For other alternative potato recipes, try one of the many recipes from our potato recipes collection.
Baked Sweet Potatoes with Honey Jalapeno Sour Cream Recipe
PREP: 10 minutes
COOK: 40 minutes
READY IN: 55 minutes
Serving Description: 1 potato
Servings:
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Ingredients
  • 4 sweet potatoes
  • SOUR CREAM:
  • 1/2 cup sour cream - plain yogurt or creme fraiche
  • 1 tablespoon honey honey
  • 3 teaspoons jalapeño - jarred or fresh, minced and seeded
  • 1 teaspoon lime juice
  • salt to taste
  • tobasco to taste
Directions
POTATOES:
  • Preheat oven to 450°.
  • Rub sweet potatoes with oil.
  • Pierce once with a fork.
  • Place a baking sheet on bottom rack to catch any drippings.
  • Place potatoes directly on middle rack in oven and bake for 40-45 minutes or until soft when pierced with a fork.
SOUR CREAM:
  • Mix all ingredients together and serve chilled over sweet potatoes.
  • Use within an hour of preparation in order for the recipe to remain creamy. The acid in the jalapeños and lime juice have a tendency to break down the sour cream and make it "watery".

Slow Cooker Cheddar Green Beans Recipe

Submitted by RecipeTips.com
This dish will be a great complement to any meal, with the great flavor of the cheddar green beans and the interesting texture of the water chestnuts.
Slow Cooker Cheddar Green Beans Recipe
PREP: 45 minutes
COOK: 5 hours
READY IN: 5 hours
Container: 6 quart slow cooker
Servings:
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Ingredients
  • 6 cans cut green beans
  • 1 can (10.5 oz.) French fried onion rings
  • 3 cans (8 oz.) sliced water chestnuts
  • 2 cans cream of mushroom soup
  • 1/2 cup milk
  • 3 cups shredded cheddar cheese
  • 1/2 teaspoon pepper
Directions
  • Drain the beans and water chestnuts. First place the beans in the bottom of the crock of a 6 quart slow cooker and then the French fried onion rings on top of the beans.
  • Then add the water chestnuts on top of the French fried onion rings.
  • Combine the remaining ingredients in a bowl and stir until well mixed. Spread the mixture over the water chestnuts in the crock but do not stir into the beans.
  • Place the cover on the slow cooker and cook for 5 to 6 hours. Or, cook on high for 3 hours.
  • When the beans are done, serve them from the crock or remove and place in a serving bowl.

French Vanilla Snicker Salad Recipe

Submitted by RecipeTips.com
French Vanilla Snicker Salad Recipe
PREP: 15 minutes
READY IN: 15 minutes
Container: large mixing bowl
Servings:
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Ingredients
  • 1 package French vanilla instant pie filling - small box
  • 1 cup milk
  • 1 Granny Smith apple
  • 3 snicker candy bars
  • 8 ounces non-dairy whipped cream
Directions
  • In a large mixing bowl, combine the French vanilla instant pudding mix with the milk.
  • Whisk until the pudding is set, approximately 3 minutes.
  • Cube the Granny Smith apple.
  • Cut the snickers into bite sized pieces.
  • Fold the non dairy whipped topping into the pudding mixture until combined.
  • Fold in the snickers and apples.
  • Refrigerate until ready to serve.

Vanilla Cream Pie Recipe

Submitted by RecipeTips.com
Creamy vanilla filling topped with sweet meringue creates an unbeatable combination in this tasty pie. Another cream pie to try is our Homemade Banana Cream Pie, or for a delicious pie that is a little different from a traditional cream pie, try our Boston Cream Pie.
Vanilla Cream Pie Recipe
PREP: 1 hour
COOK: 45 minutes
READY IN: 1 hour
Container: 9-inch Pie Plate
Servings:
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Ingredients
  • PIE CRUST:
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 tablespoons shortening (chilled)
  • 4 tablespoons cold butter
  • 5 tablespoons ice water
  • FILLING:
  • 2 cups milk
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3 egg yolks
  • 1 teaspoon vanilla
  • MERINGUE TOPPING:
  • 3 egg whites
  • pinch of salt
  • 6 tablespoons powdered sugar
  • 1/8 teaspoon cream of tartar
Directions
CRUST:
  • See the Single Pie Crust recipe for instructions on preparing the crust for this pie.
  • Bake pie crust for approximately 30 minutes, according to Single Pie Crust directions before adding the filling.
FILLING:
  • In a medium size saucepan, add the milk, sugar, cornstarch, salt, and egg yolks. Stir ingredients until blended, and then over medium heat bring this mixture to a boil and cook until thick.
  • Stir while the mixture is heating to prevent burning on the bottom of the pan. Once the mixture has boiled or thickened, remove it from the heat and stir in the vanilla.
  • When thoroughly mixed, pour the mixture& into the baked pie crust. Set aside while making the meringue.
MERINGUE TOPPING:
  • Allow egg whites to become room temperature. Beat egg whites on high until they form a soft peak. While continuing to beat, add in the salt and then add the powdered sugar a couple of tablespoons at a time.
  • Beat until the meringue forms stiff peaks. Add cream of tartar and beat just enough to mix thoroughly. Do not over beat.
  • Spoon the meringue on top of the pie filling and spread evenly over the pie, making sure it is spread so that it is touching the crust around all the edges. Make small peaks in the meringue to give it a finished appearance.
  • Place the pie into an oven preheated to 350°F. Bake until meringue is lightly browned, approximately 15 minutes. Remove from the oven and allow to cool before serving.

Weeknight Pepper Steak Recipe

Submitted by RecipeTips.com
Under $2.25 per serving. Transport your taste buds to the Orient with this quick-cooking steak and bell peppers in a flavorful ginger sauce.
Weeknight Pepper Steak Recipe
PREP: 15 minutes
COOK: 10 minutes
Serving Description: Makes 4 servings.
Servings:
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Ingredients
  • 1 package McCormick® Brown Gravy Mix
  • 3/4 cup cold water
  • 1 tablespoon soy sauce
  • 1/2 teaspoon McCormick® Ginger, Ground
  • 1 tablespoon vegetable oil
  • 1 pound boneless beef sirloin steak, cut into thin strips
  • 1 small onion, cut into thin wedges
  • 1 medium green or red bell pepper (or 1/2 of each), cut into thin strips
  • Cooked rice (optional)
Directions
1. Mix Gravy Mix, water, soy sauce and ginger in small bowl until well blended.

2. Heat oil in large skillet on medium-high heat. Add steak; cook and stir 2 minutes or until no longer pink. Stir in gravy mixture, onion and bell pepper.

3. Bring to boil. Reduce heat to low; simmer 6 to 8 minutes or until sauce is thickened, stirring occasionally. Serve over cooked rice, if desired.

Test Kitchen Tips:

  • Prepare as directed, using 1/4 teaspoon McCormick® Ground Red Pepper in place of the Ground Ginger.

 

  • Use 1 bag (16 ounces) frozen pepper stir-fry blend in place of the onion and bell pepper.

Slow Cooker Rice Recipe

Submitted by RecipeTips.com
An easy recipe for preparing a side dish to go with any meal.
Slow Cooker Rice Recipe
Container: 2 quart slow cooker
Serving Size: cup
Servings:
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Ingredients
  • 2 cups raw white rice
  • 4 teaspoons chicken bouillon granules (or 4 bouillon cubes)
  • 3 1/2 cups water
  • 2 tablespoons butter
Directions
  • Use 1/2 tbsp. of the butter to coat the bottom and walls of the crock from a 2 or 3 quart slow cooker.
  • Add the rice to the buttered crock. Cut the remaining butter into slices and place on top of the rice.
  • Boil the water, add the bouillon to it, and stir until it is dissolved. Pour bouillon over the rice. Note: Canned chicken broth can be used in place of the chicken bouillon or water if desired. If using broth or water, add 1 teaspoon of salt.
  • Cover the slow cooker and turn it on low. Allow the rice to cook for 1 1/2 hours and then lift the lid and gently stir, but do not over stir. Stir only enough to turn rice over from top to bottom.
  • Replace the cover and cook another hour on low. Note: The rice does not have to be stirred if you are not there to do it but it will help the rice cook a little more evenly.
  • Taste the rice to see if it is done. The texture should be tender, if not, allow the rice to cook longer. If done, serve while warm. If left in the crock with the slow cooker turned off, the rice will stay warm for 1 to 2 hours.

Double Ginger Cookies Recipe

Submitted by RecipeTips.com
Intense ginger flavor makes these irresistible cookies a real holiday favorite.
Double Ginger Cookies Recipe
PREP: 15 minutes
COOK: 15 minutes
READY IN: 30 minutes
Container: baking sheets and mixing bowls
Serving Description: makes approximately 4 dozen cookies
Ingredients
  • 2 1/4 cups flour
  • 2 3/4 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter at room temperature
  • 1 1/3 cups granulated sugar
  • 1/4 cup molasses
  • 1 egg at room temperature
  • 3 tablespoons finely chopped crystallized ginger
Directions
  • Preheat the oven to 350°.
  • Line two large cookie sheets with parchment paper or grease them - whichever is preferred.
  • In a medium bowl, whisk the flour, ginger, baking soda, and salt.
  • In a large bowl, beat the butter and one cup of sugar in a mixer on medium speed until well blended.
  • Add egg, molasses, and crystallized ginger; beat well.
  • Add the dry ingredients to the mixture and mix on low until blended.
  • Add 1/3 cup sugar (you may need more) to a small bowl, which will be used for coating the dough balls.
  • Using a 1 tablespoon cookie scoop, a small ice cream scoop, or your hands, roll the dough into 1 inch balls.
  • Roll the dough balls in sugar to coat.
  • Place the dough balls 1 1/2 inches apart on a cookie sheet.
  • Bake until the cookies are puffed and start to crack on top (12 to 14 minutes).
  • If you touch the center of the cookie, it should feel dry on top but soft inside.
  • Let the cookies rest on the cookie sheet for 5 minutes; then transfer the cookies to a rack to cool completely.
  • When cool, store in an airtight container.
  • The flavor will intensify with time.
  • The cookies freeze very well.

Easy Jambalaya Recipe

Submitted by RecipeTips.com
Jambalaya, a one-pot main dish from Louisiana, combines rice with chicken and sausage.
Easy Jambalaya Recipe
PREP: 10 minutes
COOK: 30 minutes
Serving Description: Makes 8 (1-cup) servings.
Servings:
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Ingredients
  • 1 tablespoon oil
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/2 pound smoked sausage, sliced 1/4-inch thick
  • 1 medium onion, chopped
  • 1 tablespoon McCormick® Perfect Pinch® Cajun Seasoning
  • 2 1/2 cups chicken broth
  • 1 can (14 1/2 ounces) stewed tomatoes
  • 1 cup long grain rice
Directions
1. Heat oil in large heavy skillet on medium-high heat. Add chicken and sausage; cook and stir 5 minutes. Remove from skillet.

2. Stir onion into skillet; cook and stir on medium heat 2 minutes or until onion is softened. Stir in Seasoning. Return chicken and sausage to skillet.

3. Stir in broth and tomatoes; bring to boil. Stir in rice. Reduce heat to low; cover and cook 20 to 25 minutes or until rice is tender, stirring occasionally.Test Kitchen Tip: Use andouille sausage in place of the smoked sausage for added flavor and heat.

Oven Baked Hush Puppies Recipe

Submitted by RecipeTips.com
Baking the Hush Puppy provides a healthier way to enjoy this traditional southern U.S. side dish that is most often prepared and fried in vegetable oil.
Oven Baked Hush Puppies Recipe
PREP: 10 minutes
COOK: 15 minutes
READY IN: 25 minutes
Container: mixing bowls, minature muffin tins
Serving Size: 2 each
Servings:
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Ingredients
  • 2/3 cup cornmeal - yellow
  • 2/3 cup flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/3 cup onion - finely diced
  • 1/8 teaspoon black pepper - ground
  • 1/2 cup milk - fat free (skim)
  • 1 teaspoon cider vinegar
  • 2 tablespoons vegetable oil
  • 3 egg whites - lightly beaten
  • non stick vegetable oil cooking spray
Directions
  • Preheat oven to 425° F.
  • Combine the first eight ingredients in a medium mixing bowl.
  • In a small bowl combine the vinegar in with the milk.
  • Add the milk mixture, oil and eggs whites to the dry ingredients just until the corn meal is moistened - do not over stir.
  • Spray muffin tin with non-stick cooking spray.
  • Spoon the batter evenly, placing one tablespoonful into each muffin tin.
  • Bake for 12-15 minutes or until the hush puppies are lightly browned.
  • Remove immediately from the tins.

Beef Brisket Sandwich Recipe

Submitted by RecipeTips.com
A moist and tasty sandwich.
Beef Brisket Sandwich Recipe
PREP: 15 minutes
COOK: 4 hours
Container: roasting pan
Servings:
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Ingredients
  • 5 pounds beef brisket (5 to 6 pounds)
  • 2 cloves garlic (large), peeled and sliced
  • 2 sweet large onions, sliced
  • 12 ounces chili sauce
  • 1 package dry onion soup mix
  • 12 ounces stout beer
  • 1/2 cup water
  • 1 dozen buns
Directions
  • Preheat oven to 350º F.
  • Spray roasting pan with non-stick cooking spray and place brisket in roasting pan. Cut numerous slits into brisket and insert sliced garlic. Cover top of brisket with sliced onions and chili sauce.
  • In a small bowl, mix together dried onion soup and beer. Carefully pour over chili sauce. Add the water to roasting pan.
  • Bake 3½ hours uncovered. Check brisket at approximately 2½ hours. If brisket appears to be darkening too much, cover with foil for the last hour of baking.
  • Slice and serve on a bun. Brisket can also be sliced and frozen for later use.

Potato Pancakes 11 Recipe

Submitted by RecipeTips.com
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Ingredients
  • 4 cups frozen shredded Hash Browns
  • 1/2 cup finely chopped onion
  • 1/4 cup minced fresh parsley
  • 2 tablespoons milk
  • 2 Eggs, beaten
  • 1/4 cup all-purpose flour
  • 1 teaspoon Salt
  • cooking oil
Directions
Place hash browns in a strainer and rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl. Add onion,parsley, milk, eggs, flour and salt; mix well. In a skillet over med. heat, heat 1/4 in. oil. Drop batter by 1/4 cupfuls into hot oil. Fry until golden brown on both sides. Drain on paper towels

Apple Orchard Punch Recipe

Submitted by RecipeTips.com
This appealing beverage recipe, garnished with apple slices, is a tangy thirst quencher featuring two flavors that complement each other so perfectly—apple and cranberry.
Apple Orchard Punch Recipe
PREP: 10 minutes
READY IN: 30 minutes
Container: large pitcher or punch bowl
Serving Size: 1 cup
Servings:
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Ingredients
  • 36 ounces apple juice - chilled
  • can frozen cranberry cocktail concentrate, thawed
  • 1 cup orange juice
  • 6 cups ginger ale or champagne, chilled
  • 1 red apple, unpeeled, uncored
Directions
  • In large punch bowl or pitcher, combine apple juice, cranberry concentrate and orange juice. Stir to combine.
  • Slowly add ginger ale or champagne.
  • Thinly slice apple vertically to create whole apple slices. Float on top of punch.

Homemade Chili Recipe

Submitted by RecipeTips.com
This all-time favorite can be seasoned to create a mildly flavored chili or one that is extra hot for those who enjoy a touch of heat. With homemade chili recipes you can start with the basic chili recipe and add ingredients to suit your taste.
Homemade Chili Recipe
PREP: 15 minutes
COOK: 45 minutes
Container: 12
Serving Size: 1 cup
Servings:
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Ingredients
  • 1 clove garlic, minced
  • 1 medium onion, chopped
  • 1 green pepper, chopped (optional)
  • 1 pound lean ground beef (chili meat)
  • 15 ounces chili flavored beans
  • 15 ounces diced tomatoes
  • 6 ounces tomato paste
  • chili powder, salt ,and black pepper (to taste)
Directions
  • In a 12" skillet, saute the onion, garlic, and green pepper in 1 tablespoon of oil until soft and lightly browned.
  • Add the meat to the skillet and brown. Drain off any excess fat.
  • Add the remaining ingredients and bring to a boil; then reduce the heat and simmer 35 to 40 minutes.
  • Season to taste with chili powder, salt, and black pepper. Serve hot.

Smokey Chile Cornbread Recipe

Submitted by RecipeTips.com
A moist and flavorful cornbread that goes well with soups and stews.
Smokey Chile Cornbread Recipe
PREP: 15 minutes
COOK: 30 minutes
READY IN: 45 minutes
Container: skillet, 9 inch round cake pan
Serving Description: 1 wedge
Ingredients
  • 6 slices bacon, cut into 1/2 inch pieces
  • 2 cups cornmeal, white or yellow
  • 1 cup all purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 4 eggs
  • 2 cups milk
  • 1 canned chipotle chile, minced
  • 2 tablespoons fresh chives or green onion, finely chopped
Directions
  • Preheat oven to 350°.
  • In a medium sized skillet, cook bacon until crisp.
  • Remove bacon from the drippings with a slotted spoon. Set drippings aside.
  • Place bacon on a towel lined plate to drain.
  • In a large bowl, mix together the cornmeal, flour, baking powder, sugar, baking soda and salt.
  • In a seperate bowl, beat the eggs with a whisk until foamy.
  • Whisk in the milk.
  • Add the milk mixture to the dry ingredients and stir just until combined.
  • Fold in the bacon bits, chile and chives.
  • Place 1 tablespoon of the bacon drippings in the bottom of a 9 inch round cake pan with 2 inch sides. Make sure the drippings cover the bottom of the pan.
  • Pour batter into the pan and bake for 20-25 minutes.
  • Cool on a wire rack, cut into wedges and serve.

Chocolate Cream Filled Cupcakes Recipe

Submitted by RecipeTips.com
Who could resist these chocolate cupcakes filled with a sweet and creamy filling? These special cupcakes are perfect for birthdays, graduations, anniversaries, or anytime friends and family gather to celebrate.
Chocolate Cream Filled Cupcakes Recipe
Servings:
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Ingredients
  • CUPCAKES:
  • 2 1/2 cups flour
  • 2 cups sugar
  • 5 tablespoons cocoa
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup oil
  • 1 teaspoon vanilla
  • 1 cup buttermilk
  • 1 cup hot water
  • 2 teaspoons baking soda
  • FILLING:
  • 1/4 cup butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • 2 teaspoons cream
Directions
Preheat oven to 350 degrees. Place paper liners in regular sized muffin tins.

Mix flour, sugar, cocoa and salt. Add eggs, oil, vanilla and buttermilk. Beat.

Dissolve baking soda in hot water. Stir into batter. Spoon into prepared pans. Bake for 15-20 minutes. Cool before filling.

For filling, cream butter and sugar. Stir in vanilla. Add cream gradually until filling is of desired consistency. Use decorator bag and tip. Fill bag with filling. Insert tip into cupcake and squeeze to fill.


Saucy Lemon Fish Fillets Recipe

Submitted by RecipeTips.com
A light lemony sauce turns plain fish fillets into a delicious main dish.
Saucy Lemon Fish Fillets Recipe
PREP: 5 minutes
COOK: 15 minutes
Serving Description: Makes 4 servings.
Servings:
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Ingredients
  • 1/4 cup flour
  • 3 teaspoons McCormick® Perfect Pinch® Salt Free Original All-Purpose Seasoning
  • 1 pound tilapia fillets or other firm white fish fillets
  • 1 tablespoon olive oil
  • 1 cup reduced sodium chicken broth
  • 2 tablespoons lemon juice
Directions
1. Mix flour and 1 teaspoon of the Seasoning in shallow dish. Moisten fish lightly with water. Coat evenly with flour mixture.

2. Heat oil in large nonstick skillet on medium heat. Add fish; cook 1 to 2 minutes per side or until lightly brown. Add broth, lemon juice and remaining 2 teaspoons Seasoning to skillet. Bring to boil. Reduce heat to low; simmer 2 to 3 minutes or until fish flakes easily with a fork. Remove fish to serving dish; keep warm.

3. Bring sauce to boil. Cook 3 to 5 minutes or until sauce is slightly thickened, stirring frequently. Spoon sauce over fish to serve.

Butternut Squash Risotto with Bacon and Sage Recipe

Submitted by RecipeTips.com
Alternative sidedish for the Thanksgiving Day meal.
Butternut Squash Risotto with Bacon and Sage Recipe
PREP: 10 minutes
COOK: 40 minutes
READY IN: 50 minutes
Container: Medium saucepan
Serving Description: 1 cup
Servings:
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Ingredients
  • 4 1/2 cups homemade or canned chicken broth, may need a small amount more
  • 2 tablespoons olive oil
  • 1 tablespoon crushed sage leaves, adjust to taste
  • 4 slices turkey bacon, cut into thirds - regular bacon can be used as well
  • 2 medium shallots, minced or 1 small onion, chopped (approximately 1/4 cup)
  • 2 cups diced butternut squash
  • 1 1/2 cups arborio rice or risotto rice
  • 1/2 cup fresh grated parmigiano reggiano cheese - more if desired
  • salt and pepper to taste
Directions
  • Heat broth over medium heat, keep warm.
  • Heat oil in medium saucepan.
  • Add sage and bacon.
  • Saute for 5 minutes stirring occasionally - it will become fragrant.
  • Transfer to a paper towel.
  • Add shallots or onion to the pan, stirring until softened, approximately 3-5 minutes. May need to add a small amount of oil to the pan.
  • Add squash and rice and cook, stirring for one minute.
  • Ladle enough broth into squash and rice mixture to just cover the rice.
  • Cook, stirring frequently, until the broth is mostly absorbed.
  • Add more broth and continue steps until the broth is gone and the rice is just tender, approximatly 25 minutes.
  • As the rice cooks it may bubble gently. If you use all the broth before the rice is cooked, add a little more at a time until the rice is done and the liquid is absorbed.
  • Stir in bacon, sage and cheese.
  • Season with salt and pepper.
  • Ganish with sage leaves - optional.
*Cooks Note: If reheating to serve later, you may need to add some water incase it has dried out slightly.

Carrot Surprise Salad Recipe

Submitted by RecipeTips.com
The "surprise" comes from the unusual taste of preserved lemon. You can substitute fresh lemon juice and salt for the preserved lemon and the result will be tasty, but not surprising.
Carrot Surprise Salad Recipe
Container: Quart size bowl
Ingredients
  • 4 medium carrots
  • 2 crisp apples
  • 1/2 cup plain yogurt
  • 2 teaspoons honey
  • 2 teaspoons minced preserved lemon
  • 2 tablespoons chopped parsley (optional)
Directions
  • Peel and cut into julienne strips or grate 4 medium carrots.
  • Wash well, core and finely dice 2 crisp apples. Leave the skin on for fiber and color.
  • In a small bowl, mix together 1/2 cup plain yogurt, 2 teaspoons honey and 2 teaspoons very finely chopped preserved lemon. Don't rinse the lemon, since it is the source of the salt for the salad. Pour this over the carrots and apples, and mix thoroughly.
  • Garnish, if you wish, with chopped parsley.

Shepherds Pie Recipe

Submitted by RecipeTips.com
Delicious variation on an old favorite. This tasty recipe is an easy way to create an entire meal in one dish and great for using up leftovers.
Shepherds Pie Recipe
PREP: 30 minutes
COOK: 30 minutes
Container: greased 2 quart baking dish, skillet
Servings:
Change Servings
Ingredients
  • 1 1/2 pounds roast beef - cooked and cut into cubes, leftovers work great for this
  • 3 tablespoons olive oil
  • 1 onion - small, chopped
  • 1 tablespoon prepared minced garlic
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1 teaspoon ground cumin
  • 1/3 cup all purpose flour
  • 1 cup beef broth
  • 2 cups Carribean blend frozen vegetables
  • 1 teaspoon Worcestershire sauce
  • 12 potatoes
  • salt and pepper to taste
  • 1 cup colby jack cheese - shredded
Directions
  • Preheat oven 375° F.
  • In large skillet, add the olive oil, onions, garlic, thyume, sage and cumin. Saute until the onions are translucent.
  • Add in the chopped roast beef and cook until warmed through.
  • Add flour and continue cooking 1 to 2 minutes. Slowly add broth. Bring to a full boil, then reduce heat and simmer 8-10 minutes.
  • Stir in mixed vegetables and remove from heat. Add salt and pepper to taste. Pour into baking dish.
  • Prepare instant potatoes or use leftover mashed potoates.
  • Spread potatoes over meat mixture.
  • Top with grated cheese.
  • Bake 25 minutes or until cheese has melted and potatoes are a light golden brown.

Jello Cottage Cheese Salad Recipe

Submitted by RecipeTips.com
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Ingredients
  • 1 can crushed pineapple, drained (15 ounce can)
  • 1 box lime Jell-O (small box)
  • 24 ounces cottage cheese
  • 8 ounces whipped topping, thawed
Directions
Mix pineapple, gelatin and cottage cheese. Fold in whipped opping.

NOTE: You can use other flavors of Jell-O.


Old Fashioned Baking Powder Biscuits Recipe

Submitted by RecipeTips.com
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Ingredients
  • 2 cups all purpose flour
  • 3 teaspoons heaping) baking powder
  • 1/2 teaspoon Salt
  • 1/2 cup shortening
  • 2/3 - 3/4 cup milk
Directions
Preheat oven to 450°. In large bowl, combine flour, baking powder and salt. Using a fork, cut in shortening until consistency of coarse meal. Add milk, stirring with fork, just until a soft dough forms. Turn dough out onto floured surface, sprinkling lightly with flour. Knead gently, only a few times, until no longer sticky. Roll or press dough to desired thickness (we like ours big and fluffy so I use a large cookie cutter). Place biscuits 1/2 inch apart for soft sides (or 1 inch apart for crusty sides) on an ungreased cookie sheet. Bake for 8-12 minutes or until golden brown. Makes about 12 biscuits depending on size.

Apple Pie Bars Recipe

Submitted by RecipeTips.com
An apple pie-like dessert, baked until golden brown, and topped with a glaze of sugar and lemon. This Apple Pie Bar recipe is a delicious treat for a picnic, or any gathering of friends and family. If you like apple pie you are sure to enjoy this apple bar recipe.
Apple Pie Bars Recipe
PREP: 30 minutes
COOK: 45 minutes
Container: jelly roll pan
Serving Description: 1 bar
Servings:
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Ingredients
  • CRUST:
  • 2 1/2 cups flour - all-purpose
  • 1 tablespoon sugar, granulated
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup vegetable shortening (not oil)
  • 2 eggs
  • milk (up to 2/3 cup)
  • FILLING:
  • 1 1/2 cups crushed corn flakes
  • 12 to 14 apples (peeled, cored, and sliced)
  • 1 1/2 cups sugar, granulated
  • 2 teaspoons cinnamon
  • GLAZE:
  • 1 cup powdered sugar
  • 2 teaspoons lemon juice
Directions
CRUST:
  • Preheat oven to 350 degrees F.
  • In a large bowl, combine flour, sugar, salt, and baking soda. Cut-in 1 cup vegetable shortening. Separate the eggs. Place egg yolks in a one cup measuring cup and add milk to the egg yolks until milk and egg yolks equal 2/3 cups.
  • Blend the egg mixture into flour mixture until it reaches a dough consistency.
  • Divide the dough in half. Roll out 1/2 of the dough to fit the bottom of the jelly roll pan. The crust will be very thin.
FILLING:
  • Cover crust with crushed corn flakes. Cover corn flakes with prepared apple slices.
  • In separate bowl, combine sugar and cinnamon. Sprinkle evenly over apple slices.
  • Roll out the remaining dough and cover the apple mixture with it. The dough will be very thin.
  • Beat remaining egg whites until they appear semi-stiff. Brush the crust with the egg whites.
  • Bake for 35 to 40 minutes. Remove from oven.
GLAZE:
  • In a small bowl, combine powdered sugar and lemon juice for glaze. Blend until smooth. Adjust consistency (add lemon juice if too dry; add powdered sugar if too runny).
  • Drizzle glaze over the top of the warm bars.
  • Bars can be served warm or cold, and they freeze well, too.

Grocery List

Ingredient Recipe
1 tablespoon salt Slow Cooker Southwest Chicken
2 teaspoons paprika Slow Cooker Southwest Chicken
1 1/2 teaspoons onion powder Slow Cooker Southwest Chicken
1 1/2 teaspoons garlic powder Slow Cooker Southwest Chicken
1 1/2 teaspoons dried basil Slow Cooker Southwest Chicken
1 teaspoon dried mustard Slow Cooker Southwest Chicken
1 teaspoon cumin Slow Cooker Southwest Chicken
2 teaspoons pepper Slow Cooker Southwest Chicken
1 teaspoon poultry seasoning Slow Cooker Southwest Chicken
2 tablespoons butter Slow Cooker Southwest Chicken
2 cups onion - chopped Slow Cooker Southwest Chicken
1 cup red pepper - chopped Slow Cooker Southwest Chicken
4 pounds roasting chicken Slow Cooker Southwest Chicken
1/4 cup flour Slow Cooker Southwest Chicken
2 cups chicken stock Slow Cooker Southwest Chicken
4 sweet potatoes Baked Sweet Potatoes with Honey Jalapeno Sour Cream
1/2 cup sour cream - plain yogurt or creme fraiche Baked Sweet Potatoes with Honey Jalapeno Sour Cream
1 tablespoon honey honey Baked Sweet Potatoes with Honey Jalapeno Sour Cream
3 teaspoons jalapeño - jarred or fresh, minced and seeded Baked Sweet Potatoes with Honey Jalapeno Sour Cream
1 teaspoon lime juice Baked Sweet Potatoes with Honey Jalapeno Sour Cream
6 cans cut green beans Slow Cooker Cheddar Green Beans
1 can (10.5 oz.) French fried onion rings Slow Cooker Cheddar Green Beans
3 cans (8 oz.) sliced water chestnuts Slow Cooker Cheddar Green Beans
2 cans cream of mushroom soup Slow Cooker Cheddar Green Beans
1/2 cup milk Slow Cooker Cheddar Green Beans
3 cups shredded cheddar cheese Slow Cooker Cheddar Green Beans
1/2 teaspoon pepper Slow Cooker Cheddar Green Beans
1 package French vanilla instant pie filling - small box French Vanilla Snicker Salad
1 cup milk French Vanilla Snicker Salad
1 Granny Smith apple French Vanilla Snicker Salad
3 snicker candy bars French Vanilla Snicker Salad
8 ounces non-dairy whipped cream French Vanilla Snicker Salad
1 1/4 cups all-purpose flour Vanilla Cream Pie
1/4 teaspoon salt Vanilla Cream Pie
2 tablespoons shortening (chilled) Vanilla Cream Pie
4 tablespoons cold butter Vanilla Cream Pie
5 tablespoons ice water Vanilla Cream Pie
2 cups milk Vanilla Cream Pie
2/3 cup sugar Vanilla Cream Pie
1/4 cup cornstarch Vanilla Cream Pie
1/4 teaspoon salt Vanilla Cream Pie
3 egg yolks Vanilla Cream Pie
1 teaspoon vanilla Vanilla Cream Pie
3 egg whites Vanilla Cream Pie
6 tablespoons powdered sugar Vanilla Cream Pie
1/8 teaspoon cream of tartar Vanilla Cream Pie
1 package McCormick® Brown Gravy Mix Weeknight Pepper Steak
3/4 cup cold water Weeknight Pepper Steak
1 tablespoon soy sauce Weeknight Pepper Steak
1/2 teaspoon McCormick® Ginger, Ground Weeknight Pepper Steak
1 tablespoon vegetable oil Weeknight Pepper Steak
1 pound boneless beef sirloin steak, cut into thin strips Weeknight Pepper Steak
1 small onion, cut into thin wedges Weeknight Pepper Steak
1 medium green or red bell pepper (or 1/2 of each), cut into thin strips Weeknight Pepper Steak
2 cups raw white rice Slow Cooker Rice
4 teaspoons chicken bouillon granules (or 4 bouillon cubes) Slow Cooker Rice
3 1/2 cups water Slow Cooker Rice
2 tablespoons butter Slow Cooker Rice
2 1/4 cups flour Double Ginger Cookies
2 3/4 teaspoons ground ginger Double Ginger Cookies
1 teaspoon baking soda Double Ginger Cookies
1/4 teaspoon salt Double Ginger Cookies
3/4 cup unsalted butter at room temperature Double Ginger Cookies
1 1/3 cups granulated sugar Double Ginger Cookies
1/4 cup molasses Double Ginger Cookies
1 egg at room temperature Double Ginger Cookies
3 tablespoons finely chopped crystallized ginger Double Ginger Cookies
1 tablespoon oil Easy Jambalaya
1 pound boneless skinless chicken breasts, cut into 1-inch cubes Easy Jambalaya
1/2 pound smoked sausage, sliced 1/4-inch thick Easy Jambalaya
1 medium onion, chopped Easy Jambalaya
1 tablespoon McCormick® Perfect Pinch® Cajun Seasoning Easy Jambalaya
2 1/2 cups chicken broth Easy Jambalaya
1 can (14 1/2 ounces) stewed tomatoes Easy Jambalaya
1 cup long grain rice Easy Jambalaya
2/3 cup cornmeal - yellow Oven Baked Hush Puppies
2/3 cup flour Oven Baked Hush Puppies
2 teaspoons baking powder Oven Baked Hush Puppies
1/2 teaspoon baking soda Oven Baked Hush Puppies
1/2 teaspoon salt Oven Baked Hush Puppies
1 teaspoon sugar Oven Baked Hush Puppies
1/3 cup onion - finely diced Oven Baked Hush Puppies
1/8 teaspoon black pepper - ground Oven Baked Hush Puppies
1/2 cup milk - fat free (skim) Oven Baked Hush Puppies
1 teaspoon cider vinegar Oven Baked Hush Puppies
2 tablespoons vegetable oil Oven Baked Hush Puppies
3 egg whites - lightly beaten Oven Baked Hush Puppies
5 pounds beef brisket (5 to 6 pounds) Beef Brisket Sandwich
2 cloves garlic (large), peeled and sliced Beef Brisket Sandwich
2 sweet large onions, sliced Beef Brisket Sandwich
12 ounces chili sauce Beef Brisket Sandwich
1 package dry onion soup mix Beef Brisket Sandwich
12 ounces stout beer Beef Brisket Sandwich
1/2 cup water Beef Brisket Sandwich
1 dozen buns Beef Brisket Sandwich
4 cups frozen shredded Hash Browns Potato Pancakes 11
1/2 cup finely chopped onion Potato Pancakes 11
1/4 cup minced fresh parsley Potato Pancakes 11
2 tablespoons milk Potato Pancakes 11
2 Eggs, beaten Potato Pancakes 11
1/4 cup all-purpose flour Potato Pancakes 11
1 teaspoon Salt Potato Pancakes 11
36 ounces apple juice - chilled Apple Orchard Punch
can frozen cranberry cocktail concentrate, thawed Apple Orchard Punch
1 cup orange juice Apple Orchard Punch
6 cups ginger ale or champagne, chilled Apple Orchard Punch
1 red apple, unpeeled, uncored Apple Orchard Punch
1 clove garlic, minced Homemade Chili
1 medium onion, chopped Homemade Chili
1 green pepper, chopped (optional) Homemade Chili
1 pound lean ground beef (chili meat) Homemade Chili
15 ounces chili flavored beans Homemade Chili
15 ounces diced tomatoes Homemade Chili
6 ounces tomato paste Homemade Chili
6 slices bacon, cut into 1/2 inch pieces Smokey Chile Cornbread
2 cups cornmeal, white or yellow Smokey Chile Cornbread
1 cup all purpose flour Smokey Chile Cornbread
2 tablespoons sugar Smokey Chile Cornbread
2 teaspoons baking powder Smokey Chile Cornbread
2 teaspoons baking soda Smokey Chile Cornbread
4 eggs Smokey Chile Cornbread
2 cups milk Smokey Chile Cornbread
1 canned chipotle chile, minced Smokey Chile Cornbread
2 tablespoons fresh chives or green onion, finely chopped Smokey Chile Cornbread
2 1/2 cups flour Chocolate Cream Filled Cupcakes
2 cups sugar Chocolate Cream Filled Cupcakes
5 tablespoons cocoa Chocolate Cream Filled Cupcakes
1/2 teaspoon salt Chocolate Cream Filled Cupcakes
2 eggs Chocolate Cream Filled Cupcakes
1 cup oil Chocolate Cream Filled Cupcakes
1 teaspoon vanilla Chocolate Cream Filled Cupcakes
1 cup buttermilk Chocolate Cream Filled Cupcakes
1 cup hot water Chocolate Cream Filled Cupcakes
2 teaspoons baking soda Chocolate Cream Filled Cupcakes
1/4 cup butter Chocolate Cream Filled Cupcakes
2 cups powdered sugar Chocolate Cream Filled Cupcakes
1 teaspoon vanilla Chocolate Cream Filled Cupcakes
2 teaspoons cream Chocolate Cream Filled Cupcakes
1/4 cup flour Saucy Lemon Fish Fillets
3 teaspoons McCormick® Perfect Pinch® Salt Free Original All-Purpose Seasoning Saucy Lemon Fish Fillets
1 pound tilapia fillets or other firm white fish fillets Saucy Lemon Fish Fillets
1 tablespoon olive oil Saucy Lemon Fish Fillets
1 cup reduced sodium chicken broth Saucy Lemon Fish Fillets
2 tablespoons lemon juice Saucy Lemon Fish Fillets
4 1/2 cups homemade or canned chicken broth, may need a small amount more Butternut Squash Risotto with Bacon and Sage
2 tablespoons olive oil Butternut Squash Risotto with Bacon and Sage
1 tablespoon crushed sage leaves, adjust to taste Butternut Squash Risotto with Bacon and Sage
4 slices turkey bacon, cut into thirds - regular bacon can be used as well Butternut Squash Risotto with Bacon and Sage
2 medium shallots, minced or 1 small onion, chopped (approximately 1/4 cup) Butternut Squash Risotto with Bacon and Sage
2 cups diced butternut squash Butternut Squash Risotto with Bacon and Sage
1 1/2 cups arborio rice or risotto rice Butternut Squash Risotto with Bacon and Sage
1/2 cup fresh grated parmigiano reggiano cheese - more if desired Butternut Squash Risotto with Bacon and Sage
4 medium carrots Carrot Surprise Salad
2 crisp apples Carrot Surprise Salad
1/2 cup plain yogurt Carrot Surprise Salad
2 teaspoons honey Carrot Surprise Salad
2 teaspoons minced preserved lemon Carrot Surprise Salad
2 tablespoons chopped parsley (optional) Carrot Surprise Salad
1 1/2 pounds roast beef - cooked and cut into cubes, leftovers work great for this Shepherd's Pie
3 tablespoons olive oil Shepherd's Pie
1 onion - small, chopped Shepherd's Pie
1 tablespoon prepared minced garlic Shepherd's Pie
1 teaspoon dried thyme Shepherd's Pie
1 teaspoon dried sage Shepherd's Pie
1 teaspoon ground cumin Shepherd's Pie
1/3 cup all purpose flour Shepherd's Pie
1 cup beef broth Shepherd's Pie
2 cups Carribean blend frozen vegetables Shepherd's Pie
1 teaspoon Worcestershire sauce Shepherd's Pie
12 potatoes Shepherd's Pie
1 cup colby jack cheese - shredded Shepherd's Pie
1 can crushed pineapple, drained (15 ounce can) Jello Cottage Cheese Salad
1 box lime Jell-O (small box) Jello Cottage Cheese Salad
24 ounces cottage cheese Jello Cottage Cheese Salad
8 ounces whipped topping, thawed Jello Cottage Cheese Salad
2 cups all purpose flour Old Fashioned Baking Powder Biscuits
3 teaspoons heaping) baking powder Old Fashioned Baking Powder Biscuits
1/2 teaspoon Salt Old Fashioned Baking Powder Biscuits
1/2 cup shortening Old Fashioned Baking Powder Biscuits
2/3 - 3/4 cup milk Old Fashioned Baking Powder Biscuits
2 1/2 cups flour - all-purpose Apple Pie Bars
1 tablespoon sugar, granulated Apple Pie Bars
1 teaspoon salt Apple Pie Bars
1 teaspoon baking soda Apple Pie Bars
1 cup vegetable shortening (not oil) Apple Pie Bars
2 eggs Apple Pie Bars
milk (up to 2/3 cup) Apple Pie Bars
1 1/2 cups crushed corn flakes Apple Pie Bars
12 to 14 apples (peeled, cored, and sliced) Apple Pie Bars
1 1/2 cups sugar, granulated Apple Pie Bars
2 teaspoons cinnamon Apple Pie Bars
1 cup powdered sugar Apple Pie Bars
2 teaspoons lemon juice Apple Pie Bars
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