RecipeTips.com

Meal Plan: March 30 - April 5, 2014


Rack of Lamb in a Mustard-Pepper Crust Recipe

Submitted by RecipeTips.com
Rack of lamb, the most elegant cut of lamb available, may be "frenched" (rib ends left on) or have rib ends trimmed off. Either way, it will be delicious-- just be sure not to overcook (not beyond medium) or it may become dry and tasteless.
Rack of Lamb in a Mustard-Pepper Crust Recipe
PREP: 15 minutes
COOK: 30 minutes
READY IN: 45 minutes
Serving Description: 3 or 4 chops
Servings:
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Ingredients
  • 1 pound rack of lamb
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard (more if needed)
  • 1/2 teaspoon salt
  • 1 teaspoon chopped fresh rosemary
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons coarsely ground black pepper
Directions
  • Trim excess fat from lamb. Cut part way between each rib. Mix mustard, salt and olive oil, and rub or paint the mixture on meat. Mix herbs, garlic and pepper. Sprinkle on the meaty side of the rack, letting some fall into the cuts between the ribs. Let stand while oven preheats to 400° F.
  • Roast in a shallow-sided pan to desired doneness, (medium-rare, about 25 minutes; medium, about 30 minutes)
  • Let rest a few minutes before serving, to distribute juices.
  • TIP: Put plates in turned-off oven to warm while meat rests.

Parmesan Risotto Recipe

Submitted by RecipeTips.com
If you are looking for a creamy and delicious side dish, you can stop looking. Risotto is a perfect side for any meal from grilled meats to baked dishes. The slow and steady stirring gives the rice a creamy texture that is sure to please. Add in any of your favorite vegetables to make it a meal.
Parmesan Risotto Recipe
PREP: 10 minutes
COOK: 30 minutes
READY IN: 40 minutes
Ingredients
  • 5 cups chicken or vegetable stock
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup onion, diced
  • 1 cup Arborio rice
  • 2 cloves garlic, minced
  • 1/4 cup white wine or vermouth
  • 1 tablespoon butter
  • 1/2 cup grated Parmesan cheese
Directions
Bring stock to a boil. Turn to medium and leave on heat until dish is finished.

Place oil into a large, heavy-bottomed pan and heat to medium. Add onions and a pinch of salt. Sauté until soft, about 10-15 minutes.

Add 1/4 cup of hot stock to soften the onions. Let liquid evaporate.

Turn heat up to medium-high and add the rice all at once. Stir to coat the rice with oil. Toast the rice until edges of the grains are translucent, watching that the onions don't burn.

Add garlic and cook 30 seconds.

Deglaze the pan with the wine, stirring the rice until all the wine evaporates.

Add 1 cup hot stock and stir occasionally. Keep liquid at a gentle boil until it's all been absorbed. Add 1 cup hot stock and cook until absorbed. Repeat twice. Start tasting at about 15 minutes for doneness. Once the risotto is cooked to your liking, 15-20 minutes, stir in butter and cheese. Cover and let rest for 1-2 minutes.

NOTE: Just before serving, you can add a bit of hot stock to loosen the consistency, if necessary. Risotto should be creamy. You may not need all the stock.


Sautéed Asparagus Recipe

Submitted by RecipeTips.com
Quick, easy, and tasty.
Saut#233ed Asparagus Recipe
Container: heavy skillet
Serving Size: pound
Servings:
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Ingredients
  • 1 pound fresh asparagus
  • 1 tablespoon butter, olive oil, or mixture
  • 1 teaspoon soy sauce
Directions
  • Wash asparagus and snap off the tough ends (save ends for soup, if you wish). Cut stalks on the diagonal, into pieces about 2" long. Mix soy sauce with  4 tablespoons water.
  • Heat butter or oil in a heavy skillet and add asparagus. Cook, stirring to coat pieces, for a minute. Add soy sauce-water mix and cook (covered, if the asparagus is quite thick; uncovered, if  thin), until asparagus is crunchy-tender. Test for doneness every minute. (Taste a piece, or test with a sharp knife, to determine doneness.) The liquid should have mostly cooked away, leaving a slight glaze on the asparagus. Serve immediately.

Cashew Lettuce Salad with Vinaigrette Recipe

Submitted by RecipeTips.com
This salad will surprise you how tasty it is. The mustard in the dressing add a great tanginess without overpowering. Add some grilled chicken to make it a meal or serve it as a side salad for your pasta dish.
Cashew Lettuce Salad with Vinaigrette Recipe
PREP: 15 minutes
COOK: 0 minutes
READY IN: 15 minutes
Ingredients
  • 1 head Romaine lettuce, chopped
  • 1 head iceberg lettuce, chopped
  • 1 head cauliflower, chopped
  • 1 onion, chopped
  • 1/4 cup vinegar
  • 3/4 cup sugar
  • 2 teaspoons prepared mustard
  • 1 teaspoon salt and pepper
  • 1 teaspoon celery seed
  • 1 cup vegetable oil
  • 1 cup cashews (or as desired)
Directions
Chop and blend lettuce and vegetables. Toss with cashews.

For dressing, mix all ingredients well in a blender. Pour over salad.

NOTE: Only dress the greens you will be using and refrigerate the remaining dressing for later use. This will keep the lettuce from wilting.


Boston Cream Pie Recipe

Submitted by RecipeTips.com
This classic dessert consisting of a rich pastry cream sandwiched between layers of cake, and topped with a sweet chocolate icing, is a traditional favorite that is sure to please.
Boston Cream Pie Recipe
PREP: 45 minutes
READY IN: 1.25 hours
Container: 3 medium bowls, large saucepan, 10
Serving Description: 1/10 slice of pie
Servings:
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Ingredients
  • CAKE:
  • 7 eggs - separated
  • 1 cup sugar
  • 1 cup flour
  • 2 tablespoons unsalted butter - melted
  • PASTRY CREAM:
  • 1 tablespoon butter
  • 2 cups milk - whole, 1% or 2%
  • 2 cups half-n-half
  • 1/2 cup sugar
  • 3 1/2 tablespoons cornstarch
  • 6 eggs
  • 1 teaspoon rum (optional)
  • 2 tablespoons honey
  • CHOCOLATE ICING:
  • 6 ounces semi-sweet chocolate
  • 2 tablespoons warm water
  • 4 ounces sliced almonds
Directions
CAKE:
  • Preheat oven to 350 degrees F.
  • In 2 medium bowls, separate egg yolks and whites. Add 1/2 cup sugar to each, beat whites until stiff peaks form then beat yolks until peaked. When stiff, fold whites into yolk mixture. Gradually add flour, mixing with wooden spoon.
  • Mix in butter.
  • Pour mixture into greased cake pan. Bake for approximately 20 minutes or until spongy and golden.
  • Remove from oven, cool for 5 minutes in pan, then turn out on rack or plate to cool completely.
PASTRY CREAM:
  • In saucepan, bring butter, milk and cream to boil. While mixture is coming to boil, whisk together sugar, cornstarch and eggs. Whip with electric mixer for 5 minutes. When milk boils, whisk in egg mixture and bring to boiling. Boil for 1 minute, whisking continuously. Pour into medium bowl and cover surface with plastic wrap. Chill overnight or until well chilled.
  • Once chilled, whisk to smooth out. Add rum and honey, mix well.
TO ASSEMBLE:
  • Cut the sponge cake into 2 layers. Spread pastry cream over first layer, spreading thick.
  • Top with second cake layer. Spread chocolate icing on top. Spread extra cream around sides of cake. Gently place sliced almonds around the sides of the cake, sticking to the sides.
CHOCOLATE ICING:
  • Place chocolate squares in medium saute pan over medium heat. Add water, stirring occasionally until melted and combined.
  • Spread over the top of the cake.

Easy Breakfast Sandwiches Recipe

Submitted by RecipeTips.com
Great ham, egg and cheese sandwich for breakfast. Double, triple, or more to feed your family.
Easy Breakfast Sandwiches Recipe
PREP: 5 minutes
COOK: 5 minutes
READY IN: 10 minutes
Servings:
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Ingredients
  • 1 English muffin or Ciabatta bun
  • 2 slices ham
  • 1 egg
  • 1 slice cheese
  • 1 slice tomato (optional)
Directions
Toast muffin or heat Ciabatta bun.

Fry ham in small saute pan; set aside.

In same saute pan, fry egg, breaking yolk before flipping and seasoning with salt and pepper. When flipped, top with ham and cheese.

Assemble sandwich. Top with tomatoes, if desired.


Skillet Potato Cake Recipe

Submitted by RecipeTips.com
A crispy shredded potato cake that is perfect as a side dish to steak, chicken, pork chops, or fish. It is also great as a breakfast potato to be served with bacon and eggs.
Skillet Potato Cake Recipe
PREP: 15 minutes
COOK: 20 minutes
READY IN: 35 minutes
Container: Non-stick skillet
Ingredients
  • 2 tablespoons butter
  • 2 tablespoons canola oil
  • 2 potatoes - large
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon parsley flakes
Directions
  • Peel and shred the potatoes. Pat dry with a paper towel.
  • Heat the butter and oil in the skillet over medium heat until sizzling. Add the potatoes and spread out into an even layer; press with spatula to pack down.
  • Sprinkle top with half of the salt and pepper. Allow potatoes to cook without stirring for 8 to 10 minutes or until the bottom side is brown and crispy.
  • Flip over by sliding out onto a plate, place another plate over it and flip it over onto the top plate. Then side the potato cake back into the skillet to finish cooking.
  • Sprinkle second side with remaining salt and pepper; sprinkle the parsley flakes over the top evenly.
  • Cook for 8 to 9 minutes or until the second side is crisp and nicely browned.
  • Remove from the heat and side the potato cake out onto a platter. Cut into wedges to serve.

Dreamsicle Shake Recipe

Submitted by RecipeTips.com
If you love the original Orange Julius' you'll love this shake. A creamy vanilla flavor with that orange that we all love the combination of.
Dreamsicle Shake Recipe
PREP: 5 minutes
COOK: 0 minutes
READY IN: 5 minutes
Servings:
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Ingredients
  • 1 can evaporated milk (12 ounce can)
  • 1 pint vanilla ice cream
  • 1 can frozen orange juice concentrate (6 ounce can)
Directions
Place all ingredients in a blender and blend until smooth.

HEALTHY VARIATION: Use skim milk in place of the evaporated milk and frozen vanilla yogurt for the ice cream. Still delicious!


Creamy Red Pepper Chicken Casserole Recipe

Submitted by RecipeTips.com
A scrumptious chicken casserole with red peppers and celery that enhance the flavor perfectly. This is one your family will request often.
Creamy Red Pepper Chicken Casserole Recipe
PREP: .75 hours
COOK: 45 minutes
Ingredients
  • 3 cups diced cooked chicken (can use a rotisserie chicken to save time)
  • 1 cup diced red bell pepper
  • 1 cup sliced celery
  • 1 cup mozzarella cheese
  • 1 can cream of chicken soup
  • 6 ounces plain yogurt
  • 1/2 cup sour cream
  • 1 tablespoon minced onion flakes
  • 1 tablespoon lemon juice
  • 1/4 teaspoon pepper
  • 1/4 cup crushed corn flakes
  • 1 tablespoon margarine
  • 1/4 cup sliced almonds
Directions
  • In a large bowl combine all the ingredients, except for the corn flakes, butter and almonds; stir until evenly mixed.
  • Preheat the oven to 375 degrees F. and grease a 2-quart baking dish.
  • Transfer the chicken mixture to the baking dish.
  • Crush the cornflakes and stir in the melted butter; mix thoroughly and add the almonds. Sprinkle cornflakes and almonds over the top of the casserole.
  • Place in a preheated oven uncovered and bake for 45 minutes or until bubbling. Allow to stand for 10 minutes before serving. This will let the sauce thicken a little before serving.

Make-Ahead Mashed Potatoes Recipe

I usually make these early in the morning and put them in the slow cooker for our afternoon meal. But they can also be made a day or two in advance and baked in the oven covered at 325 for 50-60 minutes.
Make-Ahead Mashed Potatoes Recipe
PREP: 45 minutes
COOK: 25 minutes
READY IN: 1.25 hours
Servings:
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Ingredients
  • 5 pounds potatoes, peeled, quartered
  • 8 ounces cream cheese, softened
  • 8 ounces sour cream
  • 1/2 cup milk
  • 2 teaspoons onion salt
  • 1 teaspoon seasoned salt
  • black pepper, to taste
Directions
  • Place potatoes in a large pot of salted water. Bring to a boil. Cook until tender, 20-25 minutes.
  • Drain and mash. Beat in cream cheese, sour cream, milk and seasonings.
  • Transfer to a serving dish.

Freezer Corn Recipe

Submitted by RecipeTips.com
Enjoy corn on the cob year round with this delicious freezer corn recipe. Just the right amount of salt and sugar to make it seem so fresh. Perfect to have throughout the winter, if it makes it that long.
Freezer Corn Recipe
PREP: 40 minutes
COOK: 10 minutes
READY IN: 50 minutes
Servings:
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Ingredients
  • 6 cups corn
  • 1 cup water
  • 2 tablespoons butter
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/4 teaspoon ground pepper
Directions
Husk and cut corn off cob.

In a large stock pot, add corn, water, butter, sugar, salt and pepper. Boil for 3 minutes; cool.

When cool put in containers or vacuum pack and freeze.

To cook, warm up over medium heat on the stove.


Best Brats Ever Recipe

Brats boiled in beer, onions, and green peppers for extra flavor. The onions and peppers can be added along with some of your other favorite condiments for a well dressed brat.
Best Brats Ever Recipe
PREP: 15 minutes
COOK: 20 minutes
READY IN: 35 minutes
Servings:
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Ingredients
  • 6 each brats
  • 6 each buns
  • 1 tablespoon mustard
  • 1 each onion
  • 1 each green pepper
Directions
  • Simmer Bob Evans or Johnsonville original brats in beer of choice, add diced onion and diced green pepper.
  • When ready to serve grill brats to add grill marks, put on your favorite bun (potato buns, or poppy seed buns are good) add mustard, some of the onion and peppers.
  • Good luck trying to eat just one!

Creamy Macaroni and Cheese Recipe

Submitted by RecipeTips.com
Creamy and delicious, this is the ultimate comfort food. It's amazing how easy it is to make homemade macaroni and cheese too. You have to try this recipe!
Creamy Macaroni and Cheese Recipe
PREP: 20 minutes
COOK: 30 minutes
READY IN: 50 minutes
Servings:
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Ingredients
  • 2 cups elbow macaroni
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups milk
  • 2 teaspoons mustard
  • 1 cup Velveeta cheese, cubed
  • 1 cup shredded Cheddar cheese (divided)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
Directions
Preheat oven to 350 degrees F. Butter a baking dish.

Cook pasta according to package directions; drain.

Melt butter over low heat. Mix in flour and stir until smooth; remove from heat.

Add milk slowly. Return to heat and cook, stirring constantly until mixture comes to a boil and thickens, approximately 5 minutes.

Remove from heat and add mustard and cheese, reserving 1/4 cup of the Cheddar. Stir until cheese is melted.

Season with salt and pepper.

Mix in cooked macaroni. Pour into prepared dish. Top with reserved cheese.

Bake at 350 for 20-30 minutes.


Honey Baked Beans Recipe

Submitted by RecipeTips.com
Barbecued beans with just the right touch of sweetness. These baked beans are simple to throw together and make a prefect side dish to grilled steaks, grilled chops, pulled pork or beef sandwiches and most any type of burger.
Honey Baked Beans Recipe
PREP: 15 minutes
COOK: 1 hour
READY IN: 1.25 hours
Container: Baking dish
Servings:
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Ingredients
  • 2 - 16 ounce cans Bush baked beans
  • 3/4 cup barbecue sauce (honey flavored)
  • 3 slices bacon, cooked and crumbled
  • 2 tablespoons chopped onion
  • 2 tablespoons honey
  • 3/4 teaspoon paprika
  • 1/4 teaspoon dry mustard
Directions
  • Mix all ingredients together.
  • Pour into a baking dish and bake 1 hour at 350 degrees F.

Banana Bars with Powdered Sugar Glaze Recipe

Submitted by RecipeTips.com
A light banana bar with a sweet glaze on top. The bars are moist from the sour cream and the banana doesn't overpower. Perfect to use up those over ripe bananas.
Banana Bars with Powdered Sugar Glaze Recipe
PREP: 20 minutes
COOK: 20 minutes
READY IN: 40 minutes
Servings:
Change Servings
Ingredients
  • 1 1/2 cups sugar
  • 1 cup sour cream
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 1/2 cups bananas, mashed (3-4 bananas)
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • GLAZE:
  • 2 cups powdered sugar
  • 2 tablespoons hot water
  • 1 1/2 teaspoons vanilla
  • 1/4 cup butter, melted
Directions
Mix sugar, sour cream, butter and eggs on low for 1 minute.

Beat bananas and vanilla into sugar mix for 30 seconds.

Beat remaining ingredients into banana mix for 1 minute. Spread into a greased 15 1/2x10 1/2 inch pan.

Bake for 20-22 minutes at 375 degrees F.

For glaze, mix ingredients. Beat until smooth. Spread onto bars when cooled.


Ravioli Skillet Recipe

Submitted by RecipeTips.com
Kids and adults will enjoy this pasta dish. Ravioli can be found in the refrigerated sections of most grocery stores. Take a little help from the store and have a nice family dinner. Serve it with some garlic bread and a green salad.
Ravioli Skillet Recipe
PREP: 10 minutes
COOK: 10 minutes
READY IN: 20 minutes
Servings:
Change Servings
Ingredients
  • 1 pound ground beef
  • 3/4 cup green pepper, chopped
  • 1 ounce prosciutto or deli ham, chopped
  • 3 cups spaghetti sauce
  • 3/4 cup water
  • 1 package cheese ravioli (25 ounce pkg)
  • 1 cup shredded part-skim mozzarella cheese
Directions
In a large skillet, cook beef, green pepper and prosciutto or ham over medium heat until meat is no longer pink; drain.

Stir in spaghetti sauce and water; bring to a boil.

Add the ravioli. Reduce heat, cover and simmer for 7-9 minutes or until ravioli is tender, stirring once.

Sprinkle with cheese. Simmer uncovered for 1-2 minutes longer or until cheese is melted.


Garlicky Peas Recipe

Spruce up those ordinary peas into something fabulous. Those green spheres aren't just for color on your plate anymore, they taste great, too.
Garlicky Peas Recipe
PREP: 5 minutes
COOK: 15 minutes
READY IN: 20 minutes
Servings:
Change Servings
Ingredients
  • 2 tablespoons olive oil
  • 1 onion , chopped
  • 2 cloves garlic , minced
  • 16 ounces frozen green peas
  • 1 tablespoon chicken stock
  • salt and pepper to taste
Directions
  • In a large skillet over medium heat, heat olive oil. Stir in onion and cook until translucent, about 5 minutes. Add garlic and cook 1 more minute. Add frozen peas and chicken stock. Season with salt and pepper.
  • Cover, and cook until the peas are tender, about 6-8 minutes.

Coleslaw Recipe

Submitted by RecipeTips.com
Here's a classic salad for any season. This simple cabbage and carrot coleslaw recipe is an easy and tasty way to prepare fresh cabbage and carrots from your garden harvest. See our Summer Side Dish Recipes collection for other dishes in which you can use your fresh vegetables.
Coleslaw Recipe
PREP: 45 minutes
READY IN: 45 minutes
Ingredients
  • 2 pounds cabbage
  • 3 carrots (medium size)
  • 1/4 cup sour cream
  • 1/2 cup mayonnaise
  • 2 tablespoons cider vinegar
  • 1 teaspoon sugar
  • Salt and pepper to taste
Directions
  • Remove the wilted, discolored and thick outer leaves of the cabbage and cut the remaining head into quarters. Remove the hard inner core from each quarter.
  • Thinly shred the cabbage to produce approximately 8 cups. Shred carrots and set shredded cabbage and carrots aside.
  • Combine sour cream, mayonnaise, vinegar, sugar, salt, and pepper in a large bowl and whisk until well blended.
  • Add shredded cabbage and carrots. Toss until cabbage and carrots are evenly coated.
  • Let the coleslaw stand at room temperature, uncovered, until cabbage is wilted, approximately 25 to 30 minutes. Toss 1 or 2 times while it is standing.
  • After it is wilted, place in the refrigerator to chill.
  • The coleslaw can be made the day before and refrigerated until ready to use.(A sprinkle of paprika perks up the appearance of the slaw.)

Baked Cheesy Garlic Bread Recipe

Submitted by RecipeTips.com
Soft and buttery, this garlic bread is sure to please. A gread side to any meal, especially pasta. You could also throw it on the grill, too.
Baked Cheesy Garlic Bread Recipe
PREP: 15 minutes
COOK: 15 minutes
READY IN: 30 minutes
Servings:
Change Servings
Ingredients
  • 1 loaf French bread
  • 1/2 cup butter or margarine, softened
  • 2 cloves garlic, halved
  • 1 teaspoon dried parsley (optional)
  • 1/3 cup grated Parmesan cheese
Directions
Preheat oven to 375°.

Cut slices down the length of bread loaf at 1" intervals without cutting all the way through. Rub slices and top of loaf with cut sides of garlic halves.

Mince garlic.

Combine butter, garlic, parsley and Parmesan cheese into a small bowl. Spread butter mixture between bread slices and on top of loaf.

Wrap bread in foil, leaving top partially uncovered. Bake until heated through, about 15 minutes.


Roast Cauliflower and Broccoli Soup Recipe

Soup is a favorite around our house, especially during the cooler weather. Throw some cheese on top to add even more flavor.
Roast Cauliflower and Broccoli Soup Recipe
PREP: 10 minutes
COOK: 45 minutes
READY IN: 55 minutes
Ingredients
  • 1 head garlic
  • 4 cups cauliflower florets
  • 2 cups broccoli florets
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 stalks celery, diced
  • 2 cups milk
  • 2 cups chicken broth (or vegetable stock)
  • 1 teaspoon rosemary
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
Directions
Preheat oven to 425 degrees. Remove loose paper from garlic and cut off the top portion to expose the tips of the cloves. Wrap head in foil. Place on baking sheet along with cauliflower. Roast in oven for 30 minutes, stirring halfway through. Meanwhile, in a stock pot, heat oil over medium heat. Saute onions and celery until softened. Add milk, broth, rosemary and bay leaf. Simmer for 10-15 minutes, stirring frequently. Squeeze garlic pulp from cloves and mash into a paste. Add to stock pot along with caulifower and broccoli. Remove bay leaf from soup. Simmer until vegetables are softened. Using a food processor, puree half of the soup mix and return to pot. Season with salt and pepper.

Grilled Cheese Sandwich Recipe

Submitted by RecipeTips.com
This classic sandwich with melted cheese is a favorite for kids of all ages.
Grilled Cheese Sandwich Recipe
PREP: 5 minutes
COOK: 1 minute
READY IN: 10 minutes
Servings:
Change Servings
Ingredients
  • 4 slices bread, white or wheat
  • butter or margarine
  • 4 slices American cheese
Directions
  • Butter one side of each slice of bread. Place 2 slices of bread, butter side down, onto skillet.
  • Add 2 slices of cheese. Top with remaining slices of bread, butter side away from cheese.
  • Cook on medium high heat until both sides brown lightly.
  • Cut in half and serve.

Basic White Cupcakes Recipe

Submitted by RecipeTips.com
This recipe can be modified to your taste, using the flavoring and food coloring that best fits your needs. Add a little green for St. Patrick's Day or pink for Valentines Day.
Basic White Cupcakes Recipe
PREP: 10 minutes
COOK: 20 minutes
READY IN: 30 minutes
Servings:
Change Servings
Ingredients
  • 1 box white cake mix with pudding (18.25 ounce package)
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 3 egg whites
  • 2 teaspoons vanilla extract (optional)
  • 1/2 teaspoon almond extract (optional)
  • 4 drops food coloring (optional)
Directions
Preheat an oven to 350 degrees F (175 degrees C). Line a standard muffin tin with paper cupcake liners.

Beat the cake mix, water, vegetable oil, egg whites and extracts together on low speed for 30 seconds, then on medium for 2 minutes, until smooth. Fill cupcake liners 1/2 full with white batter; set aside.

Stir 4 drops of food coloring into the remaining bowl of batter to make desired color. Fill cupcake liners up to 2/3 full with colored batter.

Bake the layered cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15-20 minutes.

Cool completely before frosting.


Swiss Cheese Chicken Recipe

Submitted by RecipeTips.com
Serve this chicken dish over rice. This is a great starter recipe to make it your own. Use American cheese if you prefer, or use broth or milk in place of the wine. Great for unexpected company as most of the ingredients you'll already have on hand.
Swiss Cheese Chicken Recipe
PREP: 10 minutes
COOK: 1 hour
READY IN: 1.25 hours
Ingredients
  • 8 boneless chicken breasts
  • salt and pepper, to taste
  • 8 slices Swiss cheese
  • 1 can cream of mushroom soup, undiluted
  • 1/2 cup white wine
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon celery salt
  • 1 package seasoned croutons
  • 1/2 stick butter, melted
Directions
Preheat oven to 350°. Grease baking dish.

Lightly salt and pepper the chicken and place in a baking dish. Cover the chicken with the cheese slices.

Mix soup, wine and seasonings; pour over the chicken. Top with croutons. Pour melted butter over stuffing.

Cover dish with foil. Bake covered for 30 minutes.

Remove cover and bake additional 30 minutes.


Chicken Flavored Rice Mix Recipe

Submitted by RecipeTips.com
Rice mix that tastes better than any boxed mix and is as easy to prepare. You mix these up in advance and then prepare them when you want them. They also make great gifts when decorated in a pretty jar!
Chicken Flavored Rice Mix Recipe
PREP: 10 minutes
COOK: 25 minutes
READY IN: 30 minutes
Ingredients
  • 3 cups long grain rice
  • 1 cup spaghetti noodles, broken into very short strands
  • 4 tablespoons instant chicken bouillon
  • 1 teaspoon salt
  • 2 teaspoons tarragon
  • 2 teaspoons parsley
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
Directions
Place rice and noodles in a bowl and stir until evenly distributed. Divide evenly into 3 1-pint air-tight containers.

Combine the seasonings in a small bowl, mix well. Divide evenly into 3 small zipper bags. Place one seasoning packet into each of the containers of rice and noodle mixture.

TO PREPARE: In a saucepan, heat 2 tablespoons butter over medium-high heat. Add one rice and noodle mixture; stir until lightly browned, 4-5 minutes. Stir in 2 1/2 cups water and one seasoning packet and bring to a boil. Reduce heat to medium-low, cover and cook for 20 minutes or until liquid is absorbed.

NOTE: Use within 6-8 months.


Garlic Buttered Broccoli Recipe

Submitted by RecipeTips.com
Just the right added touch to give broccoli an extra boost of flavor. An easy way to make a plain broccoli side dish something a little special.
Garlic Buttered Broccoli Recipe
PREP: 30 minutes
COOK: 10 minutes
READY IN: 40 minutes
Ingredients
  • 1 1/2 - 2 lbs. broccoli
  • 1/3 cup butter
  • 3 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons white vinegar
  • 2 teaspoons minced garlic
  • 1/4 teaspoon pepper
  • 1/3 cup chopped cashews (salted)
Directions
  • Bring 1 inch of water to a boil in a saucepan. Once it starts boiling, add the broccoli, cover and cook on medium-low for approximately 7 or 8 minutes. Cook just until crisp tender.
  • Drain water and place in a shallow dish; set aside.
  • In a small saucepan, melt the butter; then add the soy sauce, brown sugar, white vinegar, garlic, and pepper. Bring the mixture to a boil and then remove from the heat.
  • Pour the butter mixture over the broccoli and sprinkle with the cashews.
  • Serve immediately.

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:
Change Servings
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.

Chocolate Pudding Cake Recipe

Submitted by RecipeTips.com
Delicious and moist, this cake is made with sugar-free pudding and egg whites to cut down on calories but it is still full of flavor. This may become your new favorite chocolate cake recipe.
Chocolate Pudding Cake Recipe
PREP: 15 minutes
COOK: 15 minutes
READY IN: 45 minutes
Container: 9 x 13 cake pan
Servings:
Change Servings
Ingredients
  • 1 chocolate cake mix
  • 1 package instant sugar-free chocolate pudding mix, small pkg.
  • 3 egg whites
  • 1 3/4 cups water
  • FROSTING:
  • 1 1/4 cups milk, 1% or fat-free
  • 1/4 teaspoon almond extract
  • 1 instant sugar-free chocolate pudding mix, small pkg.
  • 8 ounces whipped topping, lite
Directions
  • Preheat oven to 350 degrees F. Grease the bottom and sides of a 9 x 13 cake pan.
  • Beat the cake mix, pudding mix, water, and egg whites together; beat for 1 minute on low. Beat another 2 minutes on medium speed.
  • Pour into the prepared pan and bake in preheated oven for 15 minutes. Check doneness by poking the cake in the middle with a toothpick, it should come out clean when the cake is done.
  • Allow to cool completely before frosting.
FROSTING:
  • Pour the milk and almond extract in a bowl. Whisk in 1/3 of the pudding mix and allow to set for 1 minute; then whisk together until well mixed. Add the remaining pudding mix and whisk for 2 minutes.
  • Allow the pudding to stand for 15 minutes. After the pudding sits, fold in the whipped topping until evenly mixed into the pudding mix.
  • Spread the frosting evenly over the cooled cake. Store the cake in the refrigerator when not being served.

Grocery List

Ingredient Recipe
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1/2 teaspoon salt Rack of Lamb in a Mustard-Pepper Crust
1 teaspoon chopped fresh rosemary Rack of Lamb in a Mustard-Pepper Crust
2 tablespoons chopped fresh parsley Rack of Lamb in a Mustard-Pepper Crust
2 teaspoons coarsely ground black pepper Rack of Lamb in a Mustard-Pepper Crust
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1/2 cup onion, diced Parmesan Risotto
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2 cloves garlic, minced Parmesan Risotto
1/4 cup white wine or vermouth Parmesan Risotto
1 tablespoon butter Parmesan Risotto
1/2 cup grated Parmesan cheese Parmesan Risotto
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1 tablespoon butter, olive oil, or mixture Sautéed Asparagus
1 teaspoon soy sauce Sautéed Asparagus
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1 head iceberg lettuce, chopped Cashew Lettuce Salad with Vinaigrette
1 head cauliflower, chopped Cashew Lettuce Salad with Vinaigrette
1 onion, chopped Cashew Lettuce Salad with Vinaigrette
1/4 cup vinegar Cashew Lettuce Salad with Vinaigrette
3/4 cup sugar Cashew Lettuce Salad with Vinaigrette
2 teaspoons prepared mustard Cashew Lettuce Salad with Vinaigrette
1 teaspoon salt and pepper Cashew Lettuce Salad with Vinaigrette
1 teaspoon celery seed Cashew Lettuce Salad with Vinaigrette
1 cup vegetable oil Cashew Lettuce Salad with Vinaigrette
1 cup cashews (or as desired) Cashew Lettuce Salad with Vinaigrette
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1 cup sugar Boston Cream Pie
1 cup flour Boston Cream Pie
2 tablespoons unsalted butter - melted Boston Cream Pie
1 tablespoon butter Boston Cream Pie
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2 cups half-n-half Boston Cream Pie
1/2 cup sugar Boston Cream Pie
3 1/2 tablespoons cornstarch Boston Cream Pie
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2 tablespoons honey Boston Cream Pie
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2 tablespoons warm water Boston Cream Pie
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1/8 teaspoon pepper Skillet Potato Cake
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2 teaspoons onion salt Make-Ahead Mashed Potatoes
1 teaspoon seasoned salt Make-Ahead Mashed Potatoes
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2 tablespoons butter Freezer Corn
1 teaspoon sugar Freezer Corn
1 teaspoon salt Freezer Corn
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2 teaspoons mustard Creamy Macaroni and Cheese
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1/2 teaspoon black pepper Creamy Macaroni and Cheese
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3/4 cup barbecue sauce (honey flavored) Honey Baked Beans
3 slices bacon, cooked and crumbled Honey Baked Beans
2 tablespoons chopped onion Honey Baked Beans
2 tablespoons honey Honey Baked Beans
3/4 teaspoon paprika Honey Baked Beans
1/4 teaspoon dry mustard Honey Baked Beans
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1/2 cup butter, softened Banana Bars with Powdered Sugar Glaze
2 eggs Banana Bars with Powdered Sugar Glaze
1 1/2 cups bananas, mashed (3-4 bananas) Banana Bars with Powdered Sugar Glaze
2 teaspoons vanilla Banana Bars with Powdered Sugar Glaze
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1 teaspoon baking soda Banana Bars with Powdered Sugar Glaze
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2 cups powdered sugar Banana Bars with Powdered Sugar Glaze
2 tablespoons hot water Banana Bars with Powdered Sugar Glaze
1 1/2 teaspoons vanilla Banana Bars with Powdered Sugar Glaze
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3/4 cup green pepper, chopped Ravioli Skillet
1 ounce prosciutto or deli ham, chopped Ravioli Skillet
3 cups spaghetti sauce Ravioli Skillet
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1/4 cup sour cream Coleslaw
1/2 cup mayonnaise Coleslaw
2 tablespoons cider vinegar Coleslaw
1 teaspoon sugar Coleslaw
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4 cups cauliflower florets Roast Cauliflower and Broccoli Soup
2 cups broccoli florets Roast Cauliflower and Broccoli Soup
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1 onion, diced Roast Cauliflower and Broccoli Soup
2 stalks celery, diced Roast Cauliflower and Broccoli Soup
2 cups milk Roast Cauliflower and Broccoli Soup
2 cups chicken broth (or vegetable stock) Roast Cauliflower and Broccoli Soup
1 teaspoon rosemary Roast Cauliflower and Broccoli Soup
1 bay leaf Roast Cauliflower and Broccoli Soup
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1/3 cup vegetable oil Basic White Cupcakes
3 egg whites Basic White Cupcakes
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2 teaspoons tarragon Chicken Flavored Rice Mix
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1/4 teaspoon white pepper Chicken Flavored Rice Mix
1/2 teaspoon onion powder Chicken Flavored Rice Mix
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1/4 teaspoon pepper Garlic Buttered Broccoli
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1 1/4 cups milk, 1% or fat-free Chocolate Pudding Cake
1/4 teaspoon almond extract Chocolate Pudding Cake
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