RecipeTips.com

Meal Plan: June 8 - 14, 2014


Rib Eye Steaks with Asian Inspired Marinade Recipe

Submitted by RecipeTips.com
This fabulous grilled steak recipe features a sweet and savory marinade that imparts so much flavor to the meat. To create a sauce, you could boil the marinade after removing the meat to remove any bacteria and serve over the steak.
Rib Eye Steaks with Asian Inspired Marinade Recipe
PREP: 5 minutes
COOK: 15 minutes
READY IN: 20 minutes
Servings:
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Ingredients
  • 1/2 cup soy sauce
  • 1/4 cup maple syrup
  • 1 teaspoon sesame oil
  • 6 cloves garlic - minced
  • 1 teaspoon ginger
  • 1 teaspoon ground mustard
  • 1/4 teaspoon hot sauce
  • 4 rib eye steaks
Directions
  • In a small bowl, combine first seven ingredients; mix well to blend.
  • Poke steaks with a fork to allow marinade to soak into steaks. Place steaks in a reseable bag. Pour marinade into bag.
  • Seal and place in the refrigerator for at least 1 hour.
  • Preheat grill to medium-high heat.
  • Place steaks directly on grill. Cook for approximately 6 minutes; flip steaks and cook for another 5-6 minutes or until the steaks reach your desired doneness.

Ramen Noodle Salad 4 Recipe

Submitted by RecipeTips.com
Crunchy oriental flavored salad. Don't mix it together until just before serving otherwise your cabbage will become soggy.
Ramen Noodle Salad 4 Recipe
PREP: 15 minutes
COOK: 5 minutes
READY IN: 20 minutes
Ingredients
  • 2 packages Ramen Noodles, oriental flavor
  • 3 tablespoons almonds, slivered
  • 1/2 cup butter
  • 1 cup green onion
  • 1 head Napa cabbage
  • 1 cup oil
  • 3/4 cup sugar
  • 1/2 cup vinegar
  • 2 teaspoons soy sauce
Directions
Crush Ramen noodles before toasting. Toast noodles, almonds and butter in frying pan until golden brown. Set aside.

Chop green onion and cabbage.

Combine oil, sugar, vinegar, soy sauce and Ramen noodle seasoning packets.

Just before serving, mix all ingredients together.


Stir Fry Vegetables Recipe

Submitted by RecipeTips.com
Use fresh vegetables in season to prepare Stir-Fry Vegetables.
Stir Fry Vegetables Recipe
PREP: 15 minutes
COOK: 10 minutes
Serving Description: Makes 10 servings.
Servings:
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Ingredients
  • 1/4 cup water
  • 1 tablespoon soy sauce
  • 1 teaspoon McCormick® Garlic Powder
  • 1 teaspoon McCormick® Ginger, Ground
  • 1/4 teaspoon McCormick® Red Pepper, Crushed
  • 1 teaspoon cornstarch
  • 2 tablespoons oil, divided
  • 1 medium onion, sliced thin
  • 1 cup diagonally sliced carrots
  • 2 cups broccoli florets
  • 2 cups sugar snap peas
  • 1 large red bell pepper, cut into strips
  • 2 teaspoons McCormick® Sesame Seed
Directions

1. Mix water, soy sauce and seasonings in small bowl. Stir in cornstarch until smooth. Set aside.

2. Heat 1 tablespoon of the oil in wok or large deep skillet on medium-high heat. Add onion and carrots; stir fry 2 minutes. Add remaining 1 tablespoon oil and remaining vegetables; stir fry 5 to 7 minutes or until vegetables are tender-crisp.

3. Stir soy sauce mixture. Add to skillet. Stirring constantly, bring to boil on medium heat and boil 1 minute. Sprinkle with sesame seed before serving. Serve over rice, if desired.

How to toast sesame seed: Heat a small skillet on medium heat. Add sesame seed; cook and stir about 2 minutes or until fragrant and golden brown. Immediately pour out of hot pan to avoid over-toasting.

 

Variation: Use McCormick° Gourmet Collection Black Sesame Seed or a combination of both sesame seeds.


Crab Rangoon Stuffed Wonton Recipe

Submitted by RecipeTips.com
Rich in flavor, this small stuffed dumpling can be served as an appetizer or a main dish accompanied with a favorite dipping sauce.
Crab Rangoon Stuffed Wonton Recipe
PREP: 1 hour
COOK: 45 minutes
READY IN: 2 hours
Serving Size: 4 each
Servings:
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Ingredients
  • 8 ounces cream cheese - softened
  • 1 tablespoon fresh cilantro - minced
  • 2 teaspoons scallions - minced
  • 1 teaspoon fresh ginger - minced
  • 1 teaspoon sugar
  • 1 tablespoon fresh lime juice
  • 8 ounces crab meat
  • 32 wonton wrappers
  • 1 cup vegetable oil
Directions
Crab Filling Preparation
  • Soften cream cheese to room temperature
  • In a bowl, combine cilantro, scallions, ginger, sugar, jalapenos and lime juice with softened cream cheese.
  • Add crab mixture and lightly mix with other ingredients.
    Wonton Wrapper Preparation
  • Using wonton wrappers approximately 4 inches square will work to make smaller dumplings for appetizers. However, if a larger dumpling is preferred, a 4 x 6 inch rectangular wrapper can be made from spring roll dough sheets. Use an 8 inch square spring roll dough sheet to begin. Cut two rectangles from each 8 inch dough sheet and there will be 2 inches of dough as excess.
  • Lay wonton wrappers on a flat surface and add a teaspoon of crab filling in the center of the wrapper or adjust amount depending on size of the wrapper. Lightly and evenly spread the filling into a coin-shaped portion making sure to keep it well away from the outer edges.
  • Dampen the edge of each wrapper with water and fold in half, resulting in a rectangular shape to the wrap.
  • Dampen the edge of each wrapper with water or a lightly beaten egg and press the edges together so they seal the contents. As they are sealed, press the excess air out of the wonton to keep the wonton from puffing up as it cooks.
  • Fold the wonton lengthwise in half again, creating a somewhat narrow rectangular shape to the folded dough.
  • Moisten the edges again if necessary so they adhere better. Fold each end in toward the center of the wrap, allowing half of the end to remain in a vertical position while the other half is folded over on top of and overlaps the opposite side end piece, like the end corners of an envelope.
  • Press the ends together that overlap, so they adequately seal.
  • Keep the filled wontons covered with a damp cloth to retain the moisture in the dough while others are being filled.
  • When ready to cook, place the filled wontons on a baking sheet layered with parchment paper.
  • Pour cooking oil in a skillet and heat on medium high to 350° F
  • Fry wontons in small batches for 3 to 4 minutes each until they are light golden brown.
  • Remove and place on paper toweling to absorb any excess grease.
    Dipping Sauce
  • Use a sweet and sour sauce and a hot mustard sauce to provide two choices for personal tastes.

  • Ultimate Cheesecake Recipe

    Submitted by RecipeTips.com
    This creamy cheesecake is one of the best you'll try. the lemon zest doesn't overpower but adds that little bit of freshness. Impress your guests with this dessert.
    Ultimate Cheesecake Recipe
    PREP: 1 hour
    COOK: 1.5 hours
    READY IN: 2.5 hours
    Container: Springform pan
    Servings:
    Change Servings
    Ingredients
    • CRUST:
    • 2 cups finely ground graham crackers (about 30 squares)
    • 1/2 teaspoon ground cinnamon
    • 1/2 cup unsalted butter, melted
    • FILLING:
    • 2 packages cream cheese, softened (8 oz pkg)
    • 3 eggs
    • 1 cup sugar
    • 1 pint sour cream
    • 1 lemon, zested
    • 1 dash vanilla extract
    • WARM LEMON BERRY TOPPING:
    • 1 pint blueberries or raspberries
    • 1 lemon, zested and juiced
    • 2 tablespoons sugar
    Directions
    CRUST:
    • Preheat the oven to 325 degrees F.
    • In a mixing bowl, combine the crust ingredients with a fork until evenly moistened.
    • Lightly coat the bottom and sides of an 8-inch spring form pan with non-stick cooking spray.
    • Pour the crumbs into the pan; then using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides.
    • Refrigerate for 5 minutes.
    FILLING:
    • Beat the cream cheese on low speed for 1 minute until smooth. Add eggs 1 at a time and continue to beat slowly.
    • Gradually add sugar and beat until creamy, 1 to 2 minutes.
    • Add sour cream, lemon zest, and vanilla. The batter should be well-mixed but not overbeaten.
    • Pour the filling into the crust-lined pan and smooth the top with a spatula.
    • Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it.
    • Place the springform pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake.
    • Bake for 1 to 1 1/4 hours. The cheesecake should still jiggle, so be careful not to overcook.
    • Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours.
    • Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim.
    • Unmold and transfer to a cake plate.
    WARM LEMON BERRY TOPPING:
    • In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or until the fruit begins to break down slightly.
    • Leave to cool before spreading on cheesecake.
    • Using a spatula spread a layer of the topping over the surface of the cheesecake.
    • Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

    Ground Beef Wild Rice Casserole Recipe

    Submitted by RecipeTips.com
    A great weeknight casserole that can be made up the day before and baked the next night. The mixture of wild rice, ground beef and the many seasonings gives this casserole terrific flavor.
    Ground Beef Wild Rice Casserole Recipe
    PREP: 1 hour
    COOK: 1.5 hours
    READY IN: 2.5 hours
    Container: Large casserole dish
    Servings:
    Change Servings
    Ingredients
    • 1 cup wild rice
    • 1 can cream of mushroom soup
    • 1 can cream of chicken soup
    • 1 can sliced mushrooms (drained)
    • 2 beef bouillon cubes
    • 1/4 teaspoon celery salt
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon pepper
    • 1/4 teaspoon onion salt
    • 1/4 teaspoon paprika
    • 3/4 cup Chopped Celery
    • 6 tablespoons chopped onion
    • 2 tablespoons butter
    • 1 1/2 pounds Ground Beef
    • 1/2 cup slivered almonds
    Directions
    • Pour 4 cups boiling water over uncooked wild rice and let stand 15 minutes.
    • Drain rice and add mushroom soup, cream of chicken soup, mushrooms, beef bouillon cubes dissolved in one cup boiling water, celery salt, garlic powder, pepper, onion salt and paprika.
    • Sauté chopped celery and onion in 2 T butter and add to the above mixture.
    • Brown ground beef. Drain and add to the rest of the ingredients.
    • Put in casserole dish and sprinkle with slivered almonds; refrigerate until time to bake.
    • Bake covered for 1 1/2 hours at 350 degrees F.

    Green Beans Sauteed with Garlic Recipe

    Submitted by RecipeTips.com
    A simple way to enhance the flavor of fresh green beans. This recipe adds a little extra flavor without taking away from the delicious taste of the fresh green beans.
    Green Beans Sauteed with Garlic Recipe
    PREP: 10 minutes
    COOK: 15 minutes
    READY IN: 25 minutes
    Container: Large skillet
    Ingredients
    • 1 pound fresh green beans, ends snipped
    • 2 cups water
    • 1 tablespoon butter
    • 3 cloves garlic , minced
    • 1/2 teaspoon salt
    • 1/8 teaspoon pepper
    Directions
    • Bring the water to a boil in a large saucepan and add the fresh beans. Cover and simmer for about 5 minutes or just until the beans are a crisp-tender. Drain and set aside.
    • Melt the butter in the large skillet over medium heat. Saute the garlic in the butter until lightly browned.
    • Add the green beans and season with the salt and pepper. Saute for about 1 or 2 minutes or just until the beans are heated all the way through. The beans should be just slightly browned.
    • Serve immediately while hot.

    Cauliflower Lettuce Salad Recipe

    Submitted by RecipeTips.com
    Simple salad that makes a perfect side dish or it could be enjoyed as a light lunch or dinner. Easy to scale for the number of servings you require.
    Cauliflower Lettuce Salad Recipe
    PREP: 1 hour
    COOK: 15 minutes
    READY IN: 1.25 hours
    Servings:
    Change Servings
    Ingredients
    • 1 head or large bag of lettuce
    • 2/3 head cauliflower, chopped fine
    • 1 pound bacon, fried and crumbled
    • 6 tablespoons Parmesan cheese
    • Dressing
    • 1/2 cup Mayonnaise and Miracle Whip (1/2 cup EACH)
    • 1/4 cup sugar
    Directions
    • Toss lettuce, cauliflower, and bacon together.
    • Just before serving, mix with dressing. In several intervals, add a small portion of the dressing with the salad. Determine if more dressing is needed. Do not add too much dressing at once. Stir in dressing to your taste. Too much dressing can cause salad to be soggy.
    Note: If you will not eat the entire salad at your meal, only mix up what you think you will need. Store the remaining lettuce mixture and dressing separately in the refrigerator. Mix together just before you are ready to serve again.

    Grilled Chicken Breasts Recipe

    Submitted by RecipeTips.com
    A tasty summer marinade that will keep that chicken moist and flavorful. The mix of seasonings is just the right touch.
    Grilled Chicken Breasts Recipe
    Servings:
    Change Servings
    Ingredients
    • 4 chicken Breasts
    • MARINADE:
    • 4 tablespoons oil
    • 4 teaspoons soy sauce
    • 2 tablespoons lemon juice
    • 2 cloves garlic, minced
    • 1 teaspoon thyme or basil
    • 3 whole cloves
    • 1 dash pepper
    • 4 tablespoons brown sugar
    Directions
    Put chicken in glass dish or Ziploc bag.

    Mix marinade. Pour over chicken. Marinate several hours or overnight.

    Grill over medium heat to perfection!


    Lime Quinoa and Avocado Salad Recipe

    Submitted by RecipeTips.com
    A fresh salad made with quinoa and avocado, along with other fresh vegetables and a hint of lime flavor. This salad is perfect for a light meal any time of the day.
    Lime Quinoa and Avocado Salad Recipe
    PREP: 20 minutes
    COOK: 20 minutes
    Servings:
    Change Servings
    Ingredients
    • 2/3 cup water
    • 1/2 cup quinoa (red or white)
    • 1 cup cherry or grape tomatoes, halved
    • 1/2 cup diced cucumber
    • 1/2 cup thinly sliced red onion
    • 2 tablespoons lime juice
    • 1/2 teaspoon cumin
    • salt and pepper to taste
    • 2 cups baby spinach leaves
    • 1 avocado, peeled and cut into slices
    Directions
    • Bring the water to a boil and then add the quinoa. Turn the heat to low, cover the quinoa, and allow to simmer for 15 to 20 minutes or until tender. Allow to set for the excess water to be absorbed. Cool completely.
    • Add the tomatoes, cucumbers, and onion to the cooled quinoa; gently stir together.
    • Add the lime juice, cumin, salt, and pepper; stir into the quinoa just until evenly distribute.
    • Spread the spinach leaves out on a salad plate and top with the quinoa mixture.
    • Garnish with the avocado slices just before serving.

    Lemonade Iced Tea Recipe

    Submitted by RecipeTips.com
    Perfect drink on a hot summer day. Sweet iced tea with a lemony tartness. Pour over ice to serve.
    Lemonade Iced Tea Recipe
    PREP: 15 minutes
    COOK: 5 minutes
    READY IN: 20 minutes
    Servings:
    Change Servings
    Ingredients
    • 4 cups boiling water
    • 6 tea bags
    • 1 cup sugar
    • 1 envelope KOOL-AID Lemonade Flavor Unsweetened Soft Drink Mix
    • 4 ounces lemonade concentrate
    • 4 cups cold water
    Directions
    • Pour boiling water over tea bags in large heatproof pitcher. Steep for 10 min; remove and discard tea bags.
    • Add sugar, drink mix and lemonade concentrate. Mix until dissolved. Stir in cold water.
    • Chill before serving.

    Easy White Sloppy Joes Recipe

    Submitted by RecipeTips.com
    A creamy and delicious new take on the classic tomato-style sloppy joe. You'll be amazed at how tasty AND easy it actually is.
    Easy White Sloppy Joes Recipe
    PREP: 15 minutes
    COOK: 10 minutes
    READY IN: 25 minutes
    Servings:
    Change Servings
    Ingredients
    • 1 pound ground beef
    • 1/2 onion, diced
    • 1 can cream of chicken soup, undiluted
    • 3 tablespoons ketchup
    • 1 tablespoon prepared mustard
    • 1 package hamburger buns
    Directions
    Brown ground beef and onion in a skillet; drain.

    Meanwhile, in a small bowl, mix the soup, ketchup and mustard.

    Pour soup mixture over ground beef mixture and stir. Heat through.

    Serve with on hamburger buns.


    Macaroni Egg Salad Recipe

    Submitted by RecipeTips.com
    Egg salad with a little twist. Instead of serving as a sandwich, macaroni is added to make it a salad. A combination of two great tastes.
    Macaroni Egg Salad Recipe
    PREP: 45 minutes
    COOK: 10 minutes
    READY IN: 55 minutes
    Servings:
    Change Servings
    Ingredients
    • 8 ounces elbow macaroni (could substitute other pasta)
    • 1 1/2 cups salad dressing
    • 1/4 cup milk
    • 1/2 teaspoon prepared mustard
    • 1/2 teaspoon onion salt
    • 1/4 teaspoon pepper
    • 1 tablespoon sugar
    • 6 hard boiled eggs - cooled and peeled
    Directions
    • Cook the macaroni as directed on package; drain and rinse with cold water to stop it from cooking more.
    • While macaroni is cooking, mix the salad dressing, milk, onion salt, pepper, and sugar together; stir until well mixed.
    • Remove the yolks from the eggs and put in a separate bowl; set the whites aside.
    • Mash the yolks and then add to the dressing mixture. Stir until well mixed.
    • Slice the egg whites with an egg slicer and add to the dressing and egg yolk mixture. If you don't have an egg slicer just slice them into pieces with a knife.
    • Add the macaroni and stir the entire mixture together until evenly mixed.
    • Refrigerate until ready to serve.
    Note: This salad can be made a day ahead of time. If salad seems a little dry you can add a little more salad dressing to moisten.

    Quick Baked Beans Recipe

    These beans are a hit every time I take them to a potluck.
    Quick Baked Beans Recipe
    PREP: 35 minutes
    COOK: 1 hour
    Ingredients
    • 3 cans baked beans, drained (16 oz cans)
    • 1 each onion, chopped
    • 1 each green pepper, chopped
    • 1 cup barbeque sauce
    • 1/3 cup brown sugar
    • 4 pieces bacon, cooked, chopped
    • salt and pepper, to taste
    Directions
    Mix all ingredients together and place in a greased casserole dish. Bake at 350 degrees for 1 hour.

    Frosted Rhubarb Cookies Recipe

    Submitted by RecipeTips.com
    These sweet and moist cookies will soon become a favorite for the young and the old. No need to worry about where to store them as they won't be around long!
    Frosted Rhubarb Cookies Recipe
    PREP: 10 minutes
    COOK: 15 minutes
    Servings:
    Change Servings
    Ingredients
    • 1 cup shortening
    • 1 1/2 cups brown sugar - packed
    • 2 eggs
    • 3 cups flour
    • 1 teaspoon baking soda
    • 1 1/2 cups rhubarb
    • 1/2 teaspoon salt
    • 3/4 cup coconut
    • 3/4 cup pecans - chopped (optional)
    • FOR FROSTING:
    • 3 ounces cream cheese - softened
    • 1 tablespoon butter - softened
    • 1 1/2 cups powdered sugar
    • 3 teaspoons vanilla
    Directions
    • Preheat oven to 350 degrees F.
    • In a large bowl, cream shortening and brown sugar. Beat in eggs.
    • In a separate bowl, conbine flour, soda and salt. Add to creamed mixture; mix well.
    • Fold in rhubarb, coconut and nuts (if desired).
    • On a prepared cookie sheet, drop about 1 tablespoon of batter per cookie. Bake 10-12 minutes or until light golden brown.
    • Remove pan from oven, let cookies sit on the baking sheet 1-2 minutes before removing them to a cooling rack.
    For Frosting:
    • Cream together cream cheese and butter.
    • Add powdered sugar and vanilla. Cream until smooth.
    • Frost onto cooled cookies.
    Note: If using frozen rhubarb, measure before thawing. Then thaw and drain but do not press liquid out.

    Skewered Pork and Vegetables Recipe

    Submitted by RecipeTips.com
    A classic kebab.
    Skewered Pork and Vegetables Recipe
    PREP: 20 minutes
    COOK: 10 minutes
    READY IN: 30 minutes
    Servings:
    Change Servings
    Ingredients
    • 2 tablespoons extra virgin olive oil
    • 2 teaspoons Dijon mustard
    • 1 teaspoon paprika
    • 1/2 teaspoon granulated garlic
    • 1/2 teaspoon light brown sugar
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon fresh ground pepper
    • 1 1/4 pounds boneless pork sirloin, cut into 1 inch cubes
    • 8 cherry tomatoes
    • 1/2 small yellow squash, cut into 1/4 inch rounds
    • 1/2 green zucchine, cut into 1/4 inch rounds
    Directions
    • In a medium bowl, combine the garlic paste, the olive oil, mustard, and dry ingredients and mix until smooth. Add the pork to the bowl and stir to coat evenly.
    • Allow to stand for 10-15 minutes before grilling. While meat is marinating, soak skewers in water to discourage burning.
    • Heat grill.
    • Thread the pork and vegetables onto skewers, alternating ingredients. Any combination of vegetables can be used.
    • Grill over high heat until pork is barely pink, approximately 4-6 minutes.
    • Turn once during grilling.
    • Serve warm.

    Rice Pilaf with Pasta Recipe

    Submitted by RecipeTips.com
    Tired of plain white rice? Try this homemade rice pilaf. Browning the pasta adds a nuttly flavor and the broth flavors it even more. This is a great side dish for any meal.
    Rice Pilaf with Pasta Recipe
    PREP: 5 minutes
    COOK: 25 minutes
    READY IN: 30 minutes
    Ingredients
    • 1/2 cup butter or margarine
    • 1/2 cup vermicelli, broken into small pieces
    • 2 cups uncooked long-grain rice
    • 4 cups chicken broth
    • salt, to taste
    Directions
    Melt butter in pan or dutch oven.

    Break vermicelli in small pieces and add to pan and cook until golden brown, stirring constantly.

    Add rice and stir until rice is well coated with butter.

    Boil broth and add boiling broth to rice mixture. Season to taste. Cook, covered, over low heat until liquid is absorbed, about 25 minutes.

    Stir lightly with fork. Let stand in warm place about 10 minutes before serving.


    Orange Crush Salad Recipe

    Submitted by RecipeTips.com
    Cool and refreshing orange flavored salad. The orange crush gives the salad a slight sparkling taste that is perfect with the delicious creamy topping.
    Orange Crush Salad Recipe
    PREP: 30 minutes
    READY IN: 30 minutes
    Container: Large serving bowl
    Ingredients
    • 2 boxes orange jello (large boxes)
    • 2 cups hot water
    • 1 can crushed pineapple (20 oz.), drained
    • 3 cans mandarin oranges (15 oz.), drained
    • 4 cups orange crush soda (equals 32 oz.)
    • TOPPING:
    • 1/2 cup milk
    • 1 package instant vanilla pudding
    • 8 ounces cream cheese
    • 8 ounces Cool Whip
    Directions
    • Pour both packages of jello in a large serving bowl. Add 2 C hot water and let cool.
    • Add fruit and soda; set aside in the refrigerator to gel.
    • Once the jello has fully set, mix all topping ingredients together and smooth over the salad.
    Note: This recipe makes a large salad so be sure to use a large serving bowl. This salad can also be made up the day before serving. It will keep nice in the refrigerator.

    Ice Cream Cookie Sandwiches Recipe

    Cookies with ice cream in the center.
    Ice Cream Cookie Sandwiches Recipe
    Ingredients
    • 1 1/3 cups vanilla ice cream
    • 1 bottle multicolored candy sprinkles
    • crunchy peanut butter cookies
    Directions
    Let ice cream stand at room temperature for a few minutes to soften slightly. Pour candy sprinkles onto a plate. Scoop ice cream onto 4 cookies.

    Top each with another cookie, squeeze them together gently, and scrape the ice cream edge smooth with a small spatula. Roll edges in candy sprinkles.

    Eat ice cream sandwiches immediately, or freeze airtight at least 30 minutes or up to a day.


    Deep Dish Biscuit Pizza Recipe

    Submitted by RecipeTips.com
    Simple weeknight recipe that takes a little help from a tube of crescent rolls to make a flaky crust. It'll become a weeknight favorite.
    Deep Dish Biscuit Pizza Recipe
    PREP: 15 minutes
    COOK: 25 minutes
    READY IN: 45 minutes
    Servings:
    Change Servings
    Ingredients
    • 1 1/2 pounds ground beef
    • 1/2 cup onion, diced
    • 1 jar pizza sauce (10 ounce jar)
    • 1 can mushrooms, drained, diced (2 ounce can)
    • 1/2 teaspoon pepper
    • 1 tube crescent rolls
    • 1 cup mozzarella cheese
    Directions
    Preheat oven to 350°.

    Brown ground beef with chopped onion; drain.

    Stir in pizza sauce, mushrooms and pepper; simmer.

    Press biscuits into 9-inch pie pan to form crust. Spoon meat mixture into crust. Sprinkle with mozzarella cheese.

    Bake for 20-25 minutes.

    Let stand 5 minutes before serving.


    Favorite Toss Salad Recipe

    Submitted by RecipeTips.com
    A throw together lettuce salad to enjoy with your favorite salad dressing. Great to serve with any type of meal.
    Favorite Toss Salad Recipe
    PREP: 10 minutes
    Ingredients
    • Iceberg lettuce
    • Romaine lettuce
    • Green peppers
    • Red peppers
    • Tomatoes
    • Salad dressing of choice
    Directions
    • Tear or cut the iceberg and romaine lettuce into bite-size pieces.
    • Toss the iceberg and romaine lettuce together.
    • Dice the green peppers, red peppers, and tomatoes; toss with the lettuce.
    • Serve with everyone's favorite salad dressing.
    • This salad can be served with croutons and bacon bits if desired.
    Note: Add any seasonal vegetables that you would like to make this your favorite salad.

    Quick Pizza Breadsticks Recipe

    Submitted by RecipeTips.com
    A fun appetizer to serve with pizza sauce while you are waiting for the pizza to get done. It also perfect as a side to spaghetti or lasagna.
    Quick Pizza Breadsticks Recipe
    PREP: 15 minutes
    COOK: 15 minutes
    READY IN: 30 minutes
    Ingredients
    • 1 can refrigerated pizza dough (10 ounce can)
    • 2 tablespoons butter, melted
    • 1/2 cup grated Parmesan cheese
    • 1 teaspoon garlic powder
    • 2 teaspoons Italian Seasoning
    • 1 can pizza sauce (8 ounce can)
    Directions
    • Preheat oven to 425°. Lightly grease large baking sheet.
    • Unroll pizza dough and transfer to prepared baking sheet. Press dough into a 12x9 rectangle.
    • Brush dough with melted butter.
    • In small bowl, mix cheese, Italian seasoning, garlic powder and sprinkle over dough.
    • Using a sharp knife, cut dough crosswise into 12 1 inch strips. Then cut lengthwise to make 24 strips. Bake at 425° for 10-15 minutes.
    Note: The dough can be baked without cutting into strips. Strips can then be cut after it comes out of the oven.

    Beer Can Chicken with Spice Rub Recipe

    Submitted by RecipeTips.com
    Fire up the grill and open a can of beer! Here's to the moist and tender beer can chicken. The rub is filled with the best of both sweet and spicy. It'll be a great addition to your summer meal.
    Beer Can Chicken with Spice Rub Recipe
    PREP: 10 minutes
    COOK: 1.5 hours
    READY IN: 1.5 hours
    Servings:
    Change Servings
    Ingredients
    • 1 roasting chicken, 3-4 lbs
    • 1 can beer
    • RUB:
    • 1 teaspoon paprika
    • 1 tablespoon brown sugar
    • 1 tablespoon white sugar
    • 1 teaspoon celery salt
    • 1/4 teaspoon black pepper
    • 1/2 teaspoon salt
    • 1 teaspoon Montreal steak seasoning
    • 1/4 teaspoon cayenne pepper
    • 1 teaspoon dry mustard
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    Directions
    Combine the rub ingredients.

    Reserve 1 tablespoon rub for the beer can; rub the remainder of the seasoning over bird, and in body cavity. This can be done up to one day ahead.

    Wash and dry beer can. Pour off about half the beer and set aside to enjoy later. Add reserved rub to can, and slowly rotate to mix.

    Set the bird on the beer can and position the legs so they support the bird. Position bird on grill being careful not to tip the bird over and spill the beer. Cook over indirect heat at medium high setting for approximately 1 1/4 hours or until a temperature of 185 is reached in the thickest part of the breast and thigh.

    When the bird is done, remove from grill and allow to rest for 10 minutes before cutting into serving pieces.


    Hasselback Potatoes Recipe

    Submitted by RecipeTips.com
    These potatoes are amazing. Thinly sliced and seasoned to perfection, the crisp edges mixed with the soft and steamy inside are delicious. These are a must try beside any main dish.
    Hasselback Potatoes Recipe
    PREP: 15 minutes
    COOK: 1 hour 15 minutes
    READY IN: 1 hour 30 minutes
    Servings:
    Change Servings
    Ingredients
    • 6 potatoes
    • 5 cloves garlic, minced
    • 1 teaspoon Italian seasoning
    • 1/2 cup butter
    • 1/4 cup grated Parmesan cheese
    • 1 tablespoon olive oil
    • salt and pepper, to taste
    Directions
    Preheat oven to 375 degrees F. Brush bottom and sides of a baking dish or cast iron skillet with olive oil.

    Using a mandoline or a sharp knife, slice potatoes into desired thickness. Arrange potato slices vertically and loosely in prepared dish or skillet.

    Sprinkle garlic and Italian seasoning on top of potatoes. Season with salt and pepper to taste. Dot potatoes with butter.

    Cover dish with foil and bake for about 1 hour or until potatoes are tender.

    Remove foil, sprinkle with Parmesan cheese and bake for another 15 minutes or until crisp.


    Easy Grilled Asparagus Recipe

    Quick and tasty side dish to go with any meal. Asparagus is best in the spring when it is in season, but nowadays you can pick it up at the grocery store any time of the year. If you don't want to fire up the grill, roast them in the oven at 400 degrees F.
    Easy Grilled Asparagus Recipe
    PREP: 5 minutes
    COOK: 10 minutes
    READY IN: 15 minutes
    Ingredients
    • 1 pound asparagus washed and trimmed
    • 1/4 cup butter
    • 1 teaspoon garlic, minced
    • salt & pepper
    Directions
    Place asparagus on a large sheet of aluminum foil. Fold up edges to hold in the butter.

    Melt butter and add garlic to the hot butter. Pour over the asparagus. Sprinkle with salt & pepper. Fold edges of foil in to seal and make a pouch.

    Grill on indirect heat for 10 minutes or until tender.


    Hawaiian Delight Recipe

    Submitted by RecipeTips.com
    A quick-and-easy fruit salad with a tropical flair. It is a perfect salad for a family week night meal or any special holiday or occasion.
    Hawaiian Delight Recipe
    PREP: 15 minutes
    READY IN: 15 minutes
    Ingredients
    • 2 bananas - sliced
    • 1 can crushed pineapple (large can)
    • 2 packages vanilla instant pudding
    • 1 package Cool Whip (16 oz.)
    • 1 cup pecans, chopped
    Directions
    • Empty the can of pineapple into a medium size bowl. Do not drain.
    • Sprinkle the packages of pudding mix over the pineapple and stir to mix thoroughly. Allow this mixture to sit for about 5 minutes or until it thickens a little.
    • Fold in the whipped topping and pecans. Fold in until all ingredients are evenly mixed. Do not over stir.
    • Place in the refrigerator until ready to serve. Add in the banana slices just before serving and fold carefully into the mixture.

    Strawberry Sauce Fresh Recipe

    Submitted by RecipeTips.com
    This is a simple strawberry sauce that makes a great topping for ice cream, shortcake, angel food cake, waffles, and pancakes.
    Strawberry Sauce Fresh Recipe
    PREP: 45 minutes
    COOK: 0 minutes
    READY IN: 45 minutes
    Servings:
    Change Servings
    Ingredients
    • 2 pints fresh strawberries
    • 2/3 cup sugar
    Directions
    • Clean strawberries and remove stems and cores. Cut berries into quarters and place in a bowl. Slightly mash the strawberries using a fork, potato masher, or a pastry blender. Sprinkle the berries with the sugar and stir until dissolved. If the berries are very sweet, you may want to cut the sugar back to 1/2 cup instead of 2/3 cup. Place the strawberries in the refrigerator and allow to stand for 1 to 2 hours.
    • After the strawberries have been standing, remove them from the refrigerator. They should be juicier than when they were put into the refrigerator. Mash the strawberries again until they are the desired consistency. Taste for sweetness. If more sugar is wanted, add 1 teaspoon at a time, stir, and taste again. When sufficently sweetened, the sauce is ready to use.

    Grocery List

    Ingredient Recipe
    1/2 cup soy sauce Rib Eye Steaks with Asian Inspired Marinade
    1/4 cup maple syrup Rib Eye Steaks with Asian Inspired Marinade
    1 teaspoon sesame oil Rib Eye Steaks with Asian Inspired Marinade
    6 cloves garlic - minced Rib Eye Steaks with Asian Inspired Marinade
    1 teaspoon ginger Rib Eye Steaks with Asian Inspired Marinade
    1 teaspoon ground mustard Rib Eye Steaks with Asian Inspired Marinade
    1/4 teaspoon hot sauce Rib Eye Steaks with Asian Inspired Marinade
    4 rib eye steaks Rib Eye Steaks with Asian Inspired Marinade
    2 packages Ramen Noodles, oriental flavor Ramen Noodle Salad 4
    3 tablespoons almonds, slivered Ramen Noodle Salad 4
    1/2 cup butter Ramen Noodle Salad 4
    1 cup green onion Ramen Noodle Salad 4
    1 head Napa cabbage Ramen Noodle Salad 4
    1 cup oil Ramen Noodle Salad 4
    3/4 cup sugar Ramen Noodle Salad 4
    1/2 cup vinegar Ramen Noodle Salad 4
    2 teaspoons soy sauce Ramen Noodle Salad 4
    1/4 cup water Stir Fry Vegetables
    1 tablespoon soy sauce Stir Fry Vegetables
    1 teaspoon McCormick® Garlic Powder Stir Fry Vegetables
    1 teaspoon McCormick® Ginger, Ground Stir Fry Vegetables
    1/4 teaspoon McCormick® Red Pepper, Crushed Stir Fry Vegetables
    1 teaspoon cornstarch Stir Fry Vegetables
    2 tablespoons oil, divided Stir Fry Vegetables
    1 medium onion, sliced thin Stir Fry Vegetables
    1 cup diagonally sliced carrots Stir Fry Vegetables
    2 cups broccoli florets Stir Fry Vegetables
    2 cups sugar snap peas Stir Fry Vegetables
    1 large red bell pepper, cut into strips Stir Fry Vegetables
    2 teaspoons McCormick® Sesame Seed Stir Fry Vegetables
    8 ounces cream cheese - softened Crab Rangoon Stuffed Wonton
    1 tablespoon fresh cilantro - minced Crab Rangoon Stuffed Wonton
    2 teaspoons scallions - minced Crab Rangoon Stuffed Wonton
    1 teaspoon fresh ginger - minced Crab Rangoon Stuffed Wonton
    1 teaspoon sugar Crab Rangoon Stuffed Wonton
    1 tablespoon fresh lime juice Crab Rangoon Stuffed Wonton
    8 ounces crab meat Crab Rangoon Stuffed Wonton
    32 wonton wrappers Crab Rangoon Stuffed Wonton
    1 cup vegetable oil Crab Rangoon Stuffed Wonton
    2 cups finely ground graham crackers (about 30 squares) Ultimate Cheesecake
    1/2 teaspoon ground cinnamon Ultimate Cheesecake
    1/2 cup unsalted butter, melted Ultimate Cheesecake
    2 packages cream cheese, softened (8 oz pkg) Ultimate Cheesecake
    3 eggs Ultimate Cheesecake
    1 cup sugar Ultimate Cheesecake
    1 pint sour cream Ultimate Cheesecake
    1 lemon, zested Ultimate Cheesecake
    1 dash vanilla extract Ultimate Cheesecake
    1 pint blueberries or raspberries Ultimate Cheesecake
    1 lemon, zested and juiced Ultimate Cheesecake
    2 tablespoons sugar Ultimate Cheesecake
    1 cup wild rice Ground Beef Wild Rice Casserole
    1 can cream of mushroom soup Ground Beef Wild Rice Casserole
    1 can cream of chicken soup Ground Beef Wild Rice Casserole
    1 can sliced mushrooms (drained) Ground Beef Wild Rice Casserole
    2 beef bouillon cubes Ground Beef Wild Rice Casserole
    1/4 teaspoon celery salt Ground Beef Wild Rice Casserole
    1/4 teaspoon garlic powder Ground Beef Wild Rice Casserole
    1/4 teaspoon pepper Ground Beef Wild Rice Casserole
    1/4 teaspoon onion salt Ground Beef Wild Rice Casserole
    1/4 teaspoon paprika Ground Beef Wild Rice Casserole
    3/4 cup Chopped Celery Ground Beef Wild Rice Casserole
    6 tablespoons chopped onion Ground Beef Wild Rice Casserole
    2 tablespoons butter Ground Beef Wild Rice Casserole
    1 1/2 pounds Ground Beef Ground Beef Wild Rice Casserole
    1/2 cup slivered almonds Ground Beef Wild Rice Casserole
    1 pound fresh green beans, ends snipped Green Beans Sauteed with Garlic
    2 cups water Green Beans Sauteed with Garlic
    1 tablespoon butter Green Beans Sauteed with Garlic
    3 cloves garlic , minced Green Beans Sauteed with Garlic
    1/2 teaspoon salt Green Beans Sauteed with Garlic
    1/8 teaspoon pepper Green Beans Sauteed with Garlic
    1 head or large bag of lettuce Cauliflower Lettuce Salad
    2/3 head cauliflower, chopped fine Cauliflower Lettuce Salad
    1 pound bacon, fried and crumbled Cauliflower Lettuce Salad
    6 tablespoons Parmesan cheese Cauliflower Lettuce Salad
    1/2 cup Mayonnaise and Miracle Whip (1/2 cup EACH) Cauliflower Lettuce Salad
    1/4 cup sugar Cauliflower Lettuce Salad
    4 chicken Breasts Grilled Chicken Breasts
    4 tablespoons oil Grilled Chicken Breasts
    4 teaspoons soy sauce Grilled Chicken Breasts
    2 tablespoons lemon juice Grilled Chicken Breasts
    2 cloves garlic, minced Grilled Chicken Breasts
    1 teaspoon thyme or basil Grilled Chicken Breasts
    3 whole cloves Grilled Chicken Breasts
    1 dash pepper Grilled Chicken Breasts
    4 tablespoons brown sugar Grilled Chicken Breasts
    2/3 cup water Lime Quinoa and Avocado Salad
    1/2 cup quinoa (red or white) Lime Quinoa and Avocado Salad
    1 cup cherry or grape tomatoes, halved Lime Quinoa and Avocado Salad
    1/2 cup diced cucumber Lime Quinoa and Avocado Salad
    1/2 cup thinly sliced red onion Lime Quinoa and Avocado Salad
    2 tablespoons lime juice Lime Quinoa and Avocado Salad
    1/2 teaspoon cumin Lime Quinoa and Avocado Salad
    2 cups baby spinach leaves Lime Quinoa and Avocado Salad
    1 avocado, peeled and cut into slices Lime Quinoa and Avocado Salad
    4 cups boiling water Lemonade Iced Tea
    6 tea bags Lemonade Iced Tea
    1 cup sugar Lemonade Iced Tea
    1 envelope KOOL-AID Lemonade Flavor Unsweetened Soft Drink Mix Lemonade Iced Tea
    4 ounces lemonade concentrate Lemonade Iced Tea
    4 cups cold water Lemonade Iced Tea
    1 pound ground beef Easy White Sloppy Joes
    1/2 onion, diced Easy White Sloppy Joes
    1 can cream of chicken soup, undiluted Easy White Sloppy Joes
    3 tablespoons ketchup Easy White Sloppy Joes
    1 tablespoon prepared mustard Easy White Sloppy Joes
    1 package hamburger buns Easy White Sloppy Joes
    8 ounces elbow macaroni (could substitute other pasta) Macaroni Egg Salad
    1 1/2 cups salad dressing Macaroni Egg Salad
    1/4 cup milk Macaroni Egg Salad
    1/2 teaspoon prepared mustard Macaroni Egg Salad
    1/2 teaspoon onion salt Macaroni Egg Salad
    1/4 teaspoon pepper Macaroni Egg Salad
    1 tablespoon sugar Macaroni Egg Salad
    6 hard boiled eggs - cooled and peeled Macaroni Egg Salad
    3 cans baked beans, drained (16 oz cans) Quick Baked Beans
    1 each onion, chopped Quick Baked Beans
    1 each green pepper, chopped Quick Baked Beans
    1 cup barbeque sauce Quick Baked Beans
    1/3 cup brown sugar Quick Baked Beans
    4 pieces bacon, cooked, chopped Quick Baked Beans
    1 cup shortening Frosted Rhubarb Cookies
    1 1/2 cups brown sugar - packed Frosted Rhubarb Cookies
    2 eggs Frosted Rhubarb Cookies
    3 cups flour Frosted Rhubarb Cookies
    1 teaspoon baking soda Frosted Rhubarb Cookies
    1 1/2 cups rhubarb Frosted Rhubarb Cookies
    1/2 teaspoon salt Frosted Rhubarb Cookies
    3/4 cup coconut Frosted Rhubarb Cookies
    3/4 cup pecans - chopped (optional) Frosted Rhubarb Cookies
    3 ounces cream cheese - softened Frosted Rhubarb Cookies
    1 tablespoon butter - softened Frosted Rhubarb Cookies
    1 1/2 cups powdered sugar Frosted Rhubarb Cookies
    3 teaspoons vanilla Frosted Rhubarb Cookies
    2 tablespoons extra virgin olive oil Skewered Pork and Vegetables
    2 teaspoons Dijon mustard Skewered Pork and Vegetables
    1 teaspoon paprika Skewered Pork and Vegetables
    1/2 teaspoon granulated garlic Skewered Pork and Vegetables
    1/2 teaspoon light brown sugar Skewered Pork and Vegetables
    1/2 teaspoon kosher salt Skewered Pork and Vegetables
    1/4 teaspoon fresh ground pepper Skewered Pork and Vegetables
    1 1/4 pounds boneless pork sirloin, cut into 1 inch cubes Skewered Pork and Vegetables
    8 cherry tomatoes Skewered Pork and Vegetables
    1/2 small yellow squash, cut into 1/4 inch rounds Skewered Pork and Vegetables
    1/2 green zucchine, cut into 1/4 inch rounds Skewered Pork and Vegetables
    1/2 cup butter or margarine Rice Pilaf with Pasta
    1/2 cup vermicelli, broken into small pieces Rice Pilaf with Pasta
    2 cups uncooked long-grain rice Rice Pilaf with Pasta
    4 cups chicken broth Rice Pilaf with Pasta
    2 boxes orange jello (large boxes) Orange Crush Salad
    2 cups hot water Orange Crush Salad
    1 can crushed pineapple (20 oz.), drained Orange Crush Salad
    3 cans mandarin oranges (15 oz.), drained Orange Crush Salad
    4 cups orange crush soda (equals 32 oz.) Orange Crush Salad
    1/2 cup milk Orange Crush Salad
    1 package instant vanilla pudding Orange Crush Salad
    8 ounces cream cheese Orange Crush Salad
    8 ounces Cool Whip Orange Crush Salad
    1 1/3 cups vanilla ice cream Ice Cream Cookie Sandwiches
    1 bottle multicolored candy sprinkles Ice Cream Cookie Sandwiches
    1 1/2 pounds ground beef Deep Dish Biscuit Pizza
    1/2 cup onion, diced Deep Dish Biscuit Pizza
    1 jar pizza sauce (10 ounce jar) Deep Dish Biscuit Pizza
    1 can mushrooms, drained, diced (2 ounce can) Deep Dish Biscuit Pizza
    1/2 teaspoon pepper Deep Dish Biscuit Pizza
    1 tube crescent rolls Deep Dish Biscuit Pizza
    1 cup mozzarella cheese Deep Dish Biscuit Pizza
    1 can refrigerated pizza dough (10 ounce can) Quick Pizza Breadsticks
    2 tablespoons butter, melted Quick Pizza Breadsticks
    1/2 cup grated Parmesan cheese Quick Pizza Breadsticks
    1 teaspoon garlic powder Quick Pizza Breadsticks
    2 teaspoons Italian Seasoning Quick Pizza Breadsticks
    1 can pizza sauce (8 ounce can) Quick Pizza Breadsticks
    1 roasting chicken, 3-4 lbs Beer Can Chicken with Spice Rub
    1 can beer Beer Can Chicken with Spice Rub
    1 teaspoon paprika Beer Can Chicken with Spice Rub
    1 tablespoon brown sugar Beer Can Chicken with Spice Rub
    1 tablespoon white sugar Beer Can Chicken with Spice Rub
    1 teaspoon celery salt Beer Can Chicken with Spice Rub
    1/4 teaspoon black pepper Beer Can Chicken with Spice Rub
    1/2 teaspoon salt Beer Can Chicken with Spice Rub
    1 teaspoon Montreal steak seasoning Beer Can Chicken with Spice Rub
    1/4 teaspoon cayenne pepper Beer Can Chicken with Spice Rub
    1 teaspoon dry mustard Beer Can Chicken with Spice Rub
    1 teaspoon garlic powder Beer Can Chicken with Spice Rub
    1 teaspoon onion powder Beer Can Chicken with Spice Rub
    6 potatoes Hasselback Potatoes
    5 cloves garlic, minced Hasselback Potatoes
    1 teaspoon Italian seasoning Hasselback Potatoes
    1/2 cup butter Hasselback Potatoes
    1/4 cup grated Parmesan cheese Hasselback Potatoes
    1 tablespoon olive oil Hasselback Potatoes
    1 pound asparagus washed and trimmed Easy Grilled Asparagus
    1/4 cup butter Easy Grilled Asparagus
    1 teaspoon garlic, minced Easy Grilled Asparagus
    2 bananas - sliced Hawaiian Delight
    1 can crushed pineapple (large can) Hawaiian Delight
    2 packages vanilla instant pudding Hawaiian Delight
    1 package Cool Whip (16 oz.) Hawaiian Delight
    1 cup pecans, chopped Hawaiian Delight
    2 pints fresh strawberries Strawberry Sauce, Fresh
    2/3 cup sugar Strawberry Sauce, Fresh
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