RecipeTips.com

Meal Plan: February 7 - 13, 2016


Turkey Tortilla Soup Recipe

Submitted by RecipeTips.com
Light but satisfying, this Turkey Tortilla Soup Recipe contains turkey, onions, tomatoes, corn, black beans and fried tortillas for a flavorful soup with a variety of textures. A tasty way to use some of your leftover turkey without tasting like leftovers.
Turkey Tortilla Soup Recipe
PREP: 30 minutes
COOK: 45 minutes
READY IN: 1.25 hours
Container: 3 quart saucepan, medium fry pan
Ingredients
  • 1 tablespoon vegetable oil plus 1 1/2 cups for frying
  • 1/2 cup yellow onion - diced
  • 1 1/2 tablespoons chili powder
  • 1 tablespoon tomato paste
  • 1 quart (4 cups) homemade turkey or chicken broth or canned chicken broth
  • 6 sprigs cilantro
  • kosher salt to taste
  • 3 10 inch tortillas - any flavor
  • 1 cup turkey, dark or white meat - diced
  • 3/4 cup tomatoes - diced
  • 1/2 cup frozen corn
  • 1/2 cup canned black beans, rinsed and drained
Directions
  • Heat oil in a saucepan over medium heat.
  • Add onion and cook, stirring ocassionally until just soft and beginning to brown. Approximately 5 minutes.
  • Add chili powder and tomato paste, stirring continuously 15-30 seconds.
  • Don't let chili powder scorch.
  • Pour in turkey broth and scrape bottom of pan with spoon to loosen cooked bits.
  • Add cilantro sprigs and bring soup to a boil.
  • Reduce heat to medium low and simmer, uncovered, until broth has reduced by approximately 1/3 (20-30 minutes).
  • Take out cilantro sprigs and season to taste with salt.
  • While soup simmers, fry tortilla strips.
  • Lay out 2 layers of paper towels for strips to rest on after cooking.
  • Pour 1 inch of oil in fry pan.
  • Heat oil until hot, test by putting 1 tortilla strip into the grease. The grease is ready when the oil sizzles or when a candy thermometer reaches 350 degrees F.
  • Add 8-10 strips and scrunch if you want to give them a wavy shape.
  • Fry until the strips are crisp and lightly browned (1-2 minutes).
  • Transfer to paper towels and sprinkle with salt while they're hot.
  • Repeat with remaining strips.
  • Add to the soup the turkey, tomatoes, and beans; heat through.
  • Put in bowls, top with tortilla strips.
  • Garnish with avocado, cheese, cilantro and dollops of sour cream. Add lime slices if desired.

Flour Tortilla Crisps with Parmesan Recipe

Submitted by RecipeTips.com
Light and crispy, this cracker or flat bread recipe is great to serve when needing a delicious tasting appetizer or garnish for soups, salads and chilies.
Flour Tortilla Crisps with Parmesan Recipe
PREP: 20 minutes
COOK: 10 minutes
READY IN: 30 minutes
Container: 10 x 15 or 18 x 13 jelly roll pan, baking pan, or similar
Serving Size: 5 each
Servings:
Change Servings
Ingredients
  • 4 flour tortillas, 8 inch diameter sliced into strips
  • 3 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1 teaspoon garlic pepper
  • 1/3 cup parmesan cheese
Directions
  • Preheat oven to 375ºF.
  • Cover cookie sheet with aluminum foil for ease of cleanup.
  • Generously brush the first tortilla with olive oil, coating both the top and bottom of the tortilla.
  • Place the first tortilla on a cutting surface. Then stack the next tortilla on top of the first tortilla so the bottom of the next tortilla becomes coated with the oil placed on the top of the first tortilla.
  • Coat the top of each remaining tortilla and continue to lay them on top of the one coated before it so the bottom of each tortilla thereafter is coated as it lays on the one coated just prior to it.
  • Season the top of each whole tortillas with the mixture of seasonings. While bending back the stack of tortillas, sprinkle seasoning mixture of rosemary (or herb of choice), garlic salt and black pepper over top of each tortilla in the stack. Use any type of garlic, onion, Kosher salt, or blend.
  • Slice across the stack of tortillas to begin making strips that are 1/4 to 1/2 inch wide or any width desired for the use.
  • Lay a single layer of strips on baking sheet and place in oven.
  • Bake for 12 minutes or until golden brown and crisp.
  • Remove from oven and allow to cool and crispen further.
  • Tortilla crisps can be made a day ahead and kept in an airtight container or package until served.
  • Use to garnish soups, stews or salads.

Chocolate Chip Cupcakes Recipe

Similar to a ho-ho. These freeze perfectly, too.
Chocolate Chip Cupcakes Recipe
Ingredients
  • 3 cups flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 1/2 cup cocoa
  • 2 cups water
  • 1 cup vegetable oil
  • 2 tablespoons vinegar
  • 1 teaspoon vanilla
  • FILLING:
  • 8 ounces cream cheese
  • 1 egg
  • 1/2 cup sugar
  • 1 cup chocolate chips
  • FROSTING:
  • 1 cup sugar
  • 1/3 cup milk
  • 5 tablespoons butter
  • 1 cup chocolate chips
  • 40 mini marshmallows
Directions
Preheat oven to 350 degrees. Place paper liners in muffin tins. In a large bowl, combine dry ingredients. Beat in liquid ingredients until smooth. For filling, in a smaller bowl, beat cream cheese, egg and sugar until smooth. Stir in chocolate chips.. Fill cupcake tins 1/2 full with chocolate batter. Put 1 tablespoon of filling into center of each. Place a spoonful of batter over the filling. Bake for 30 minutes. For frosting, combine sugar, milk and butter in a small saucepan. Boil for 1 minute over medium heat. Remove from heat. Add chocolate chips and marshmallows and stir until melted. Spread over cupcakes.

Shredded Beef and Cheddar Sandwich Recipe

Submitted by RecipeTips.com
A hearty beef, open-faced sandwich topped with a tangy cheese flavor, providing a delicious meal for noon lunches or evening dinners.
Shredded Beef  and Cheddar Sandwich Recipe
PREP: 15 minutes
COOK: 6 or more hours
READY IN: 6 or more hours
Container: Dutch oven or crockpot
Serving Size: 4 ounces
Servings:
Change Servings
Ingredients
  • 5 pounds roast beef
  • 1 packet dry onion soup mix
  • 1 tablespoon black pepper - more to taste
  • 1/4 cup concentrated beef soup base
  • 3 cups cheddar cheese shredded
  • water - as much as needed
  • 10 hoagie buns - use 1/2 of bun for each sandwich
Directions
  • If using oven instead of crockpot, preheat oven to 350° F.
  • Place 5 to 6 pounds of roast beef in a Dutch oven or crockpot. In a bowl mix together dry soup, black pepper and concentrated beef soup base. Pour soup mixture over roast. Add water to Dutch oven to cover half of the roast. Omit water, if using a crockpot.
  • Oven bake a minimum of 4 hours, or for a crockpot, set temperature on high for 20 minutes, then cook on low 8 to 10 hours. Meat is finished cooking when it pulls apart easily. Allow meat to cool, then shred.
  • Skim any excess fat from remaining juices. Place meat into juices and reheat for serving.
  • Grate cheddar cheese into strips. Add shredded cheese over the top of the meat and heat briefly to melt the cheese, or if the meat is sufficiently hot, allow cheese to melt over hot meat.

Crunchy Chicken Salad Recipe

Submitted by RecipeTips.com
A crisp, delicious salad with a crunchy texture and zippy flavor. Perfect for a light lunch.
Crunchy Chicken Salad Recipe
PREP: 30 minutes
COOK: 0 minutes
Container: large salad bowl, medium bowl or container
Serving Size: 1 cup
Servings:
Change Servings
Ingredients
  • CHICKEN MIXTURE:
  • 3 cups cooked chicken breast, cubed
  • 2 cups frozen peas, thawed
  • 1 cup celery, chopped
  • 1 cup sweet red pepper, chopped
  • 1 cup pea pods, cut into 1
  • 1/2 cup green onions, chopped
  • DRESSING:
  • 2 cups mayonnaise
  • 4 tablespoons lemon juice
  • 2 teaspoons soy sauce
  • 1/2 teaspoon ground ginger
  • ADD JUST BEFORE SERVING:
  • 6 ounces chow mein noodles
  • 3/4 cup salted peanuts
  • SERVING BED:
  • lettuce leaves
Directions
CHICKEN MIXTURE:
  • Combine the first 6 ingredients in a large salad bowl.
DRESSING:
  • In a medium bowl or container, combine the mayonnaise, lemon juice, soy sauce, and ground ginger, stirring until well blended.
  • Add the dressing to the chicken mixture and toss until well blended. Cover and chill until ready to serve.
TO SERVE THE SALAD:
  • Fold in the chow mein noodles and peanuts just before serving. Reserve some for a garnish (optional). Serve on lettuce leaves (optional).

Multi Grain Fruit Muffins Recipe

Submitted by RecipeTips.com
A tasty, moist muffin.
Multi Grain Fruit Muffins Recipe
PREP: 15 minutes
COOK: 20 minutes
READY IN: 35 minutes
Container: large mixing bowl, muffin pan and liners
Serving Description: 1 muffin
Servings:
Change Servings
Ingredients
  • 1 cup quick cooking oatmeal
  • 1 cup all purpose flour
  • 1/4 cup brown sugar, packed
  • 3 tablespoons bran cereal
  • 1/4 cup 7 grain hot cereal, uncooked
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 egg
  • 3/4 cup milk
  • 1/4 cup canola oil
  • 3 tablespoons honey
  • 1 large apple, unpeeled and shredded
  • 2/3 cup diced dates
Directions
  • Preheat oven to 400°Âº F.
  • Combine dry ingredients. In a separate bowl, whisk together egg, milk, oil, and honey. Add grated apple and dates.
  • Quickly add to dry ingredient mixture. Stir only until just combined.
  • Fill each muffin liner 3/4 full.
  • Bake 15 to 18 minutes.

Pumpkin Bars Recipe

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

Stuffed Saucy Meatballs Pasta Recipe

Submitted by RecipeTips.com
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
Stuffed Saucy Meatballs amp Pasta Recipe
Servings:
Change Servings
Ingredients
  • 1-1/2 pounds ground beef
  • 2 eggs , slightly beaten
  • 1/2 cup seasoned bread crumbs
  • 3 cloves garlic , minced
  • 1 tablespoon finely chopped fresh oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 small balls fresh mozzarella cheese (about 1/3 ounce each)
  • 1 jar (25 to 26 ounces) red pepper pasta sauce or other pasta sauce
  • 1 tablespoon finely chopped fresh oregano
  • Hot cooked spaghetti rigati or linguine
  • Fresh oregano sprigs (optional)
Directions
  • Heat oven to 400°F. Combine ground beef, eggs, bread crumbs, garlic, 1 tablespoon chopped oregano, salt and pepper in large bowl, mixing lightly but thoroughly. Divide mixture into 12 equal portions. Lightly shape into patties. Place 1 mozzarella ball in center of each patty. Shape beef around cheese until completely enclosed inside forming meatballs. Place meatballs on aluminum-foil-lined 15 x 10-inch baking pan. Bake in 400°F oven 15 to 20 minutes.
  • Meanwhile, heat pasta sauce in large saucepan until hot, stirring occasionally. Add meatballs and cook until heated through, about 5 minutes.
  • Spoon meatballs and sauce onto pasta. Sprinkle with 1 tablespoon chopped oregano. Garnish with oregano sprigs, if desired.


Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of ground beef doneness.

Cook's Tip: Dried oregano leaves may be substituted for fresh. Use 1 teaspoon dried oregano leaves in meatball mixture. Add 1 teaspoon dried oregano leaves to pasta sauce before heating.

Cook's Tip: Dried oregano leaves may be substituted for fresh. Use 1 teaspoon dried oregano leaves in meatball mixture. Add 1 teaspoon dried oregano leaves to pasta sauce before heating.

Nutrition information per serving (1/4 of recipe): 941 calories; 34 g fat (14 g saturated fat; 11 g monounsaturated fat); 24 mg cholesterol; 1541 mg sodium; 96 g carbohydrate; 4 g fiber; 57 g protein; 14 mg niacin; 0.6 mg vitamin B6; 5 mcg vitamin B12; 4 mg iron; 89 mcg selenium; 7 mg zinc.

Coleslaw with Lime Cilantro Recipe

Submitted by RecipeTips.com
The taste of the islands is in this delicious coleslaw recipe featuring lime juice, cilantro, and chopped red peppers. The red peppers add sweetness while the lime juice adds a tangy flavor to this coleslaw recipe. Cilantro adds color and a light peppery flavor.
Coleslaw with Lime amp Cilantro Recipe
Container: serving bowl
Servings:
Change Servings
Ingredients
  • COLESLAW:
  • 16 ounces coleslaw mix
  • 1/2 cup lightly packed cilantro leaves, coarsely chopped
  • 1/2 cup sweet red pepper, chopped
  • DRESSING:
  • 1/4 cup canola oil
  • 3 tablespoons fresh lime juice (approximately 1 lime)
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • GARNISH:
  • Sliced almonds, if desired
Directions
  • In a serving bowl, combine coleslaw mix, cilantro, and red pepper.
  • In a separate small bowl, blend together oil, lime juice, cumin, salt, and pepper. Pour dressing mixture over coleslaw mixture.
  • Cover and chill 1 to 2 hours before serving.
  • Garnish with sliced almonds, if desired.

Killer Garlic Bread Recipe

Submitted by RecipeTips.com
Killer Garlic Bread Recipe
Ingredients
  • 1 loaf French bread
  • 1/2 cup butter
  • 1 cup shredded Jack cheese
  • 1 cup shredded Asiago cheese
  • 1 cup mayonnaise
  • 1 bunch green onions,chopped
  • 2 cloves garlic, pureed
Directions
Split French bread in half horizontally.

Mix butter, cheeses, mayonnaise, green onion and garlic in a small bowl, blending well. Spread mix on bread. Bake at 350 degrees for 7 minutes. Then place in boiler about 3 minutes.

Cut into slices and serve.


Fired Up Southwest Fajitas Recipe

Submitted by RecipeTips.com
Get authentic Southwest flavors with flank steak marinated with Grill Mates® Southwest Marinade. Serve with fajita toppings, such as salsa, sour cream, quacamole, shredded cheese and chopped tomatoes.
Fired Up Southwest Fajitas Recipe
PREP: 10 minutes
COOK: 15 minutes
Serving Description: Makes 8 servings.
Servings:
Change Servings
Ingredients
  • 1 package McCormick® Grill Mates® Southwest Marinade
  • 1/4 cup olive oil
  • Juice of 1 lime
  • 2 tablespoons water
  • 1 1/2 pounds flank steak or boneless skinless chicken breasts
  • 1 medium bell pepper, cut in thin strips
  • 1 medium onion, thinly sliced
  • 8 flour tortillas (burrito-size)
  • Assorted toppings, such as salsa, sour cream, guacamole, shredded cheese and chopped tomatoes (optional)
Directions
1. Mix Marinade Mix, oil, lime juice and water in small bowl. Pierce meat with fork. Place meat and vegetables in separate large resealable plastic bags or glass dishes. Add 2 tablespoons of the marinade to vegetables. Add remaining marinade to meat; turn to coat well.

2. Refrigerate 15 minutes or longer for extra flavor. Remove meat and vegetables from marinade. Discard any remaining marinade.

3. For steak, broil or grill over medium heat 6 to 8 minutes per side or until desired doneness. For chicken, broil or grill over medium heat 6 to 7 minutes per side or until chicken is cooked through. Place vegetables in heated skillet or grill pan. Saute vegetables over medium-high heat until tender.

4. Cut meat across the grain into thin slices. Spoon meat and vegetables into warm tortillas. Serve with assorted toppings, if desired.

Spanish Rice with Vegetables Recipe

Submitted by RecipeTips.com
Spanish Rice with Vegetables Recipe
Ingredients
  • 1/2 cup raw rice
  • 3 1/2 tablespoons butter, divided
  • 3 tablespoons onions
  • 2 tablespoons green pepper
  • 1/8 teaspoon sage
  • 1/4 teaspoon salt
  • 1 tablespoon flour
  • 1 1/2 cups tomatoes
Directions
Brown rice in 1 tablespoon butter.

Add 1 1/2 cups hot water. Bring to a boil. Cover and steam slowly for 10 minutes.

Put remaining butter, onions, pepper, sage and salt in another pan and brown lightly. Add flour and 1/2 cup tomatoes. Blend well, add remaining tomatoes and boil 5 minutes.

Pour over rice, let steam until sauce has desired consistency.


Easy Guacamole Recipe

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

Spicy Salsa Recipe

Submitted by RecipeTips.com
This easy salsa is great to have on hand for drop in guests.
Spicy Salsa Recipe
PREP: 10 minutes
READY IN: 10 minutes
Container: medium bowl
Ingredients
  • 3/4 cup fresh tomato - diced
  • 1 tablespoon jalapeño pepper, fresh or canned - chopped fine
  • 2 tablespoons green chilis, canned - chopped
  • 1 teaspoon paprika
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon kosher salt
  • fresh ground black pepper to taste
  • 1 tablespoon lime juice
  • 1 tablespoon fresh cilantro
Directions
  • Toss all ingredients together and serve with chips or as a condiment to pork, beef or chicken.

Orange Pork Stir Fry Recipe

Submitted by RecipeTips.com
Forget about stopping at a Chinese restaurant and bringing it home. I think you can whip this stir fry up quicker than you would taking out. Full of Asian flavor, everyone at the table will love this recipe.
Orange Pork Stir Fry Recipe
PREP: 10 minutes
COOK: 10 minutes
READY IN: 20 minutes
Servings:
Change Servings
Ingredients
  • 1 packet dry Italian salad dressing mix (1 ounce pkg)
  • 1/4 cup orange juice
  • 1/4 cup oil
  • 2 tablespoons soy sauce
  • 1 pound pork loin, cut into strips
  • 1 package frozen oriental vegetable blend, thawed (16 ounce pkg)
  • 2 1/2 cups cooked rice
  • 2 green onions, sliced (optional)
Directions
Mix together dressing mix, juice, oil and soy sauce.

Combine one tablespoon of dressing mixture and pork strips in a large skillet over medium heat. Cook and stir for 4-5 minutes, or until meat is no longer pink.

Add vegetables and remaining dressing mixture; cook and stir until vegetables are crisp/tender.

Serve over cooked rice and top with green onions, if desired.


Pork Egg Rolls Recipe

Submitted by RecipeTips.com
A delicious way to have pork and veggetables either as an appetizer or an entre.
Pork Egg Rolls Recipe
PREP: 20 minutes
COOK: 30 minutes
READY IN: 50 minutes
Container: small bowl, large skillet, 5 quart pot for frying or baking sheet to bake, if you prefer.
Serving Description: 1 egg roll
Servings:
Change Servings
Ingredients
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon brown sugar
  • 1 head cabbage, thinly sliced
  • 1 tablespoon olive oil
  • 1 bag shredded carrots
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 pound ground pork (chopped left over pork works well too)
  • 6 scallions, thinly sliced
  • 16 egg roll wrappers
  • 1 bottled or homeade sweet-n-sour sauce and spicy mustard for dipping
  • salt and peper
Directions
  • In small bowl combine soy sauce, vinegar and sugar.
  • In large skillet heat olive oil over medium heat. Add cabbage, carrots, garlic and ginger. Season with salt and pepper; cook, tossing vegetables until tender (about 3 5 minutes).
  • Raise heat to high, add pork and soy mixture. Cook until pork is no longer pink, 7-10 minutes.
  • Remove from heat, transfer to bowl to cool.
  • Lay wrappers flat on work surface and assemble one at a time.
    DEEP FRYING:
  • Heat 6 cups of vegetable oil until it reaches 250° F. Cook in batches of 4, fry until golden brown, turning accasionally. Drain on paper towels. Serve with sauce.
    BAKING:
  • Preheat oven to 400° F, lightly oil a baking sheet, place egg rolls on sheet and brush with oil. Bake until golden brown (about 15 minutes). Serve with sauce.
    FREEZING:
  • Prepare egg rolls as directed above. Freeze in a single layer until firm. Transfer to freezer bags. Can be frozen for up to 3 months. No need to thaw before baking or frying.

Baked White Rice Recipe

Submitted by RecipeTips.com
Baking is a method that is not often considered for preparing rice, but when you are using the oven to prepare dishes to accompany rice, why not bake the rice in the oven as well? This method produces excellent results.
Baked White Rice Recipe
PREP: 10 minutes
COOK: 30 minutes
READY IN: 40 minutes
Container: glass baking dish or deep casserole dish
Serving Size: 6 ounces
Servings:
Change Servings
Ingredients
  • 2 cups long grain white rice
  • 3 1/2 cups boiling water or stock
  • 1/4 cup olive oil
  • 2 teaspoons salt
Directions
  • Pour the boiling water or stock into a baking dish or casserole dish.
  • Add the olive oil and the salt.
  • Add the rice to the dish of hot liquid.
  • Cover tightly with aluminum foil or a casserole lid.
  • Bake the rice at 350° F for about 30 minutes.
  • Fluff the rice with a fork prior to serving.
  • Option: use chicken or vegetable stock rather than water to add flavor to the rice. Finely chopped fresh herbs or your favorite spices can also be added.

Coconut Krispies Recipe

Submitted by RecipeTips.com
Easy cookie to make with a crunchy outside and chewy center.
Coconut Krispies Recipe
PREP: 10 minutes
COOK: 10 minutes
Container: baking sheet
Serving Description: Makes approximately 2½ to 3½ dozen cookies, depending on the size of the cookie.
Ingredients
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, unsalted
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla
  • 1 cup oatmeal
  • 1 cup coconut
  • 1 cup rice krispie cereal
Directions
  • Sift flour, baking powder and soda, and salt together in a medium bowl.
  • In a large mixing bowl, cream butter and sugars until light.
  • Add egg and vanilla. Beat until smooth.
  • Beat in flour mixture.
  • Fold in oatmeal, coconut and cereal.
  • Bake at 375° for 12-15 minutes.

Recipe Inspirations Apple and Sage Pork Chops Recipe

Submitted by RecipeTips.com
Recipe Inspirations makes trying McCormick’s best recipes fun and easy. Each packet includes pre-measured, all-natural, salt-free McCormick spices and herbs and a collectible recipe card. Apple and pork chops are enhanced by sage in this family favorite dish.
Recipe Inspirations Apple and Sage Pork Chops
PREP: 15 minutes
COOK: 20 minutes
Serving Description: Makes 4 servings.
Servings:
Change Servings
Ingredients
  • 1 package McCormick® Recipe Inspirations Apple and Sage Pork Chops
  • 1 tablespoon flour
  • 1 teaspoon salt
  • 4 boneless pork chops, 1-inch thick (about 1 1/4 pounds)
  • 2 tablespoons olive oil
  • 1 medium onion, thinly sliced
  • 2 red apples, thinly sliced
  • 1/2 cup apple juice
  • 1 tablespoon brown sugar
Directions
1. Mix flour, all of the Spices and salt in small bowl. Sprinkle both sides of pork chops with 1 tablespoon of the seasoned flour.

2. Heat oil in large skillet on medium-high heat. Add pork chops; brown on both sides. Remove from skillet. Add onion; cook and stir 3 minutes or until tender. Add apples; cook and stir 2 minutes.

3. Stir in juice, sugar and remaining seasoned flour until well mixed. Return pork chops to skillet. Bring to boil. Reduce heat to low; cover and simmer 5 minutes or until desired doneness.

Perfect Cheesy Potatoes Recipe

Submitted by RecipeTips.com
It wouldn't be a potluck if you didn't bring the cheesy potatoes, now would it? These are simple and so tasty. Perfect to mix up in advance and be ready to bake in the oven. Add a little onion or green pepper, if you like.
Perfect Cheesy Potatoes Recipe
PREP: 15 minutes
COOK: 30 minutes
READY IN: 45 minutes
Servings:
Change Servings
Ingredients
  • 1 package frozen, cubed potatoes
  • 8 ounces sour cream
  • 1 package shredded cheddar cheese, divided
  • 1 can cream of mushroom or chicken soup
  • 1 stick butter, melted
Directions
In a 9x13 baking dish mix together potatoes, sour cream, soup and half the cheese. Mix in melted butter. Top with remaining cheese. Bake at 350 for 30 minutes.

VARIATION: Make it a one dish meal, add cubed ham and peas.


Broccoli Salad with Bacon Recipe

Submitted by RecipeTips.com
Crisp and delicious this is just the salad to bring to your holiday meal. Everyone will ask for the recipe. Don't skip the raisin as they add that extra sweetness to this vegetable salad.
Broccoli Salad with Bacon Recipe
Servings:
Change Servings
Ingredients
  • 1 cup celery
  • 3 cups raw broccoli, chopped
  • 4 hard-boiled eggs, chopped
  • 8 slices bacon, fried and crumbled
  • 1/2 cup raisins
  • DRESSING:
  • 1 cup mayonnaise (not salad dressing)
  • 1/4 cup sugar
  • 2 teaspoons vinegar
Directions
Combine all the salad ingredients in a mixing bowl.

Then make the dressing; pour over the salad mixture and stir. Best if you let sit after putting on the salad.


Layered Pumpkin Cheesecake Recipe

Submitted by RecipeTips.com
This twist on a dessert favorite makes it the perfect holiday dessert. The spices and pumpkin are the perfect complement to the creamy goodness of the cheesecake.
Layered Pumpkin Cheesecake Recipe
PREP: 20 minutes
COOK: 1.5 hours
READY IN: 2 hours
Servings:
Change Servings
Ingredients
  • CRUST:
  • 2 cups crushed ginger snaps
  • 4 tablespoons butter - melted
  • FILLING:
  • 4 packages cream cheese - softened
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 15 ounces pumpkin , packed solid
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • whipped topping for garnish
Directions
FOR CRUST:
  • Preheat oven to 300 degrees F.
  • Generously butter inside of springform pan.
  • In a small bowl, combine crushed ginger snaps and melted butter. Press into the bottom and up 1-inch on the sides of the springform pan.
  • Bake for 8 minutes. Remove from oven and cool on a wire rack for at least 5 minutes.
FOR FILLING:
  • Beat softened cream cheese in a large bowl on medium speed until smooth. Add sugar to cream cheese and beat an additional 1 minute on medium speed. Add vanilla extract. Beat in eggs, one at a time, on low speed. Beat just enough to blend each egg.
  • Pour 3 cups of this mixture on top of the crust.
  • Add pumpkin and spices to the remaining cream cheese mixture. Whisking to combine throughly.
  • Pour pumpkin mixture on top of cream cheese layer.
  • Fill a shallow pan with hot water and place on oven rack just below the rack that cake will be placed on.
  • Bake for 1 hour and 25 minutes or until edges are firm and cake jiggles slightly in the middle.
  • Turn the oven off, open the door at least 4 inches, and leave cheese cake in oven for an additional 30 minutes. Remove from oven and place on wire rack for an additional 30 minutes.
  • Once cooled, loosen edges from the sides of the pan by running a knife around the edge of the cheesecake. Allow to cool completely. Cover and chill a minimum of 4 hours or overnight. Remove the sides of the springform pan and transfer cheesecake to a serving plate. Garnish as desired.

Grocery List

Ingredient Recipe
1 tablespoon vegetable oil plus 1 1/2 cups for frying Turkey Tortilla Soup
1/2 cup yellow onion - diced Turkey Tortilla Soup
1 1/2 tablespoons chili powder Turkey Tortilla Soup
1 tablespoon tomato paste Turkey Tortilla Soup
1 quart (4 cups) homemade turkey or chicken broth or canned chicken broth Turkey Tortilla Soup
6 sprigs cilantro Turkey Tortilla Soup
3 10 inch tortillas - any flavor Turkey Tortilla Soup
1 cup turkey, dark or white meat - diced Turkey Tortilla Soup
3/4 cup tomatoes - diced Turkey Tortilla Soup
1/2 cup frozen corn Turkey Tortilla Soup
1/2 cup canned black beans, rinsed and drained Turkey Tortilla Soup
4 flour tortillas, 8 inch diameter sliced into strips Flour Tortilla Crisps with Parmesan
3 tablespoons olive oil Flour Tortilla Crisps with Parmesan
1/2 teaspoon kosher salt Flour Tortilla Crisps with Parmesan
1 teaspoon garlic pepper Flour Tortilla Crisps with Parmesan
1/3 cup parmesan cheese Flour Tortilla Crisps with Parmesan
3 cups flour Chocolate Chip Cupcakes
2 cups sugar Chocolate Chip Cupcakes
2 teaspoons baking soda Chocolate Chip Cupcakes
1/2 cup cocoa Chocolate Chip Cupcakes
2 cups water Chocolate Chip Cupcakes
1 cup vegetable oil Chocolate Chip Cupcakes
2 tablespoons vinegar Chocolate Chip Cupcakes
1 teaspoon vanilla Chocolate Chip Cupcakes
8 ounces cream cheese Chocolate Chip Cupcakes
1 egg Chocolate Chip Cupcakes
1/2 cup sugar Chocolate Chip Cupcakes
1 cup chocolate chips Chocolate Chip Cupcakes
1 cup sugar Chocolate Chip Cupcakes
1/3 cup milk Chocolate Chip Cupcakes
5 tablespoons butter Chocolate Chip Cupcakes
1 cup chocolate chips Chocolate Chip Cupcakes
40 mini marshmallows Chocolate Chip Cupcakes
5 pounds roast beef Shredded Beef and Cheddar Sandwich
1 packet dry onion soup mix Shredded Beef and Cheddar Sandwich
1 tablespoon black pepper - more to taste Shredded Beef and Cheddar Sandwich
1/4 cup concentrated beef soup base Shredded Beef and Cheddar Sandwich
3 cups cheddar cheese shredded Shredded Beef and Cheddar Sandwich
10 hoagie buns - use 1/2 of bun for each sandwich Shredded Beef and Cheddar Sandwich
3 cups cooked chicken breast, cubed Crunchy Chicken Salad
2 cups frozen peas, thawed Crunchy Chicken Salad
1 cup celery, chopped Crunchy Chicken Salad
1 cup sweet red pepper, chopped Crunchy Chicken Salad
1 cup pea pods, cut into 1 Crunchy Chicken Salad
1/2 cup green onions, chopped Crunchy Chicken Salad
2 cups mayonnaise Crunchy Chicken Salad
4 tablespoons lemon juice Crunchy Chicken Salad
2 teaspoons soy sauce Crunchy Chicken Salad
1/2 teaspoon ground ginger Crunchy Chicken Salad
6 ounces chow mein noodles Crunchy Chicken Salad
3/4 cup salted peanuts Crunchy Chicken Salad
1 cup quick cooking oatmeal Multi Grain Fruit Muffins
1 cup all purpose flour Multi Grain Fruit Muffins
1/4 cup brown sugar, packed Multi Grain Fruit Muffins
3 tablespoons bran cereal Multi Grain Fruit Muffins
1/4 cup 7 grain hot cereal, uncooked Multi Grain Fruit Muffins
1 tablespoon baking powder Multi Grain Fruit Muffins
1 teaspoon salt Multi Grain Fruit Muffins
1 teaspoon cinnamon Multi Grain Fruit Muffins
1 egg Multi Grain Fruit Muffins
3/4 cup milk Multi Grain Fruit Muffins
1/4 cup canola oil Multi Grain Fruit Muffins
3 tablespoons honey Multi Grain Fruit Muffins
1 large apple, unpeeled and shredded Multi Grain Fruit Muffins
2/3 cup diced dates Multi Grain Fruit Muffins
4 eggs Pumpkin Bars
1 cup vegetable oil Pumpkin Bars
2 cups sugar Pumpkin Bars
15 ounces pumpkin - canned Pumpkin Bars
2 cups flour Pumpkin Bars
2 teaspoons baking powder Pumpkin Bars
1 teaspoon baking soda Pumpkin Bars
1/2 teaspoon salt Pumpkin Bars
2 teaspoons cinnamon Pumpkin Bars
1/2 teaspoon ground ginger Pumpkin Bars
1/2 teaspoon ground cloves Pumpkin Bars
1/2 teaspoon nutmeg Pumpkin Bars
8 ounces cream cheese - at room temperature Pumpkin Bars
6 tablespoons butter - at room temperature Pumpkin Bars
1 tablespoon milk Pumpkin Bars
1 teaspoon vanilla extract Pumpkin Bars
4 cups powdered sugar Pumpkin Bars
2 eggs , slightly beaten Stuffed Saucy Meatballs & Pasta
1/2 cup seasoned bread crumbs Stuffed Saucy Meatballs & Pasta
3 cloves garlic , minced Stuffed Saucy Meatballs & Pasta
1 tablespoon finely chopped fresh oregano Stuffed Saucy Meatballs & Pasta
1 teaspoon salt Stuffed Saucy Meatballs & Pasta
1/2 teaspoon pepper Stuffed Saucy Meatballs & Pasta
12 small balls fresh mozzarella cheese (about 1/3 ounce each) Stuffed Saucy Meatballs & Pasta
1 jar (25 to 26 ounces) red pepper pasta sauce or other pasta sauce Stuffed Saucy Meatballs & Pasta
1 tablespoon finely chopped fresh oregano Stuffed Saucy Meatballs & Pasta
16 ounces coleslaw mix Coleslaw with Lime & Cilantro
1/2 cup lightly packed cilantro leaves, coarsely chopped Coleslaw with Lime & Cilantro
1/2 cup sweet red pepper, chopped Coleslaw with Lime & Cilantro
1/4 cup canola oil Coleslaw with Lime & Cilantro
3 tablespoons fresh lime juice (approximately 1 lime) Coleslaw with Lime & Cilantro
3/4 teaspoon ground cumin Coleslaw with Lime & Cilantro
1/2 teaspoon salt Coleslaw with Lime & Cilantro
1 loaf French bread Killer Garlic Bread
1/2 cup butter Killer Garlic Bread
1 cup shredded Jack cheese Killer Garlic Bread
1 cup shredded Asiago cheese Killer Garlic Bread
1 cup mayonnaise Killer Garlic Bread
1 bunch green onions,chopped Killer Garlic Bread
2 cloves garlic, pureed Killer Garlic Bread
1 package McCormick® Grill Mates® Southwest Marinade Fired Up Southwest Fajitas
1/4 cup olive oil Fired Up Southwest Fajitas
2 tablespoons water Fired Up Southwest Fajitas
1 1/2 pounds flank steak or boneless skinless chicken breasts Fired Up Southwest Fajitas
1 medium bell pepper, cut in thin strips Fired Up Southwest Fajitas
1 medium onion, thinly sliced Fired Up Southwest Fajitas
8 flour tortillas (burrito-size) Fired Up Southwest Fajitas
1/2 cup raw rice Spanish Rice with Vegetables
3 1/2 tablespoons butter, divided Spanish Rice with Vegetables
3 tablespoons onions Spanish Rice with Vegetables
2 tablespoons green pepper Spanish Rice with Vegetables
1/8 teaspoon sage Spanish Rice with Vegetables
1/4 teaspoon salt Spanish Rice with Vegetables
1 tablespoon flour Spanish Rice with Vegetables
1 1/2 cups tomatoes Spanish Rice with Vegetables
3 avocados - ripe Easy Guacamole
1 teaspoon salt Easy Guacamole
1/2 lime - juiced Easy Guacamole
1/4 cup salsa - your favorite variety Easy Guacamole
3/4 cup fresh tomato - diced Spicy Salsa
1 tablespoon jalapeño pepper, fresh or canned - chopped fine Spicy Salsa
2 tablespoons green chilis, canned - chopped Spicy Salsa
1 teaspoon paprika Spicy Salsa
1 teaspoon Worcestershire sauce Spicy Salsa
1 teaspoon kosher salt Spicy Salsa
1 tablespoon lime juice Spicy Salsa
1 tablespoon fresh cilantro Spicy Salsa
1 packet dry Italian salad dressing mix (1 ounce pkg) Orange Pork Stir Fry
1/4 cup orange juice Orange Pork Stir Fry
1/4 cup oil Orange Pork Stir Fry
2 tablespoons soy sauce Orange Pork Stir Fry
1 pound pork loin, cut into strips Orange Pork Stir Fry
1 package frozen oriental vegetable blend, thawed (16 ounce pkg) Orange Pork Stir Fry
2 1/2 cups cooked rice Orange Pork Stir Fry
2 green onions, sliced (optional) Orange Pork Stir Fry
1/4 cup soy sauce Pork Egg Rolls
2 tablespoons rice vinegar Pork Egg Rolls
1 tablespoon brown sugar Pork Egg Rolls
1 head cabbage, thinly sliced Pork Egg Rolls
1 tablespoon olive oil Pork Egg Rolls
1 bag shredded carrots Pork Egg Rolls
4 cloves garlic, minced Pork Egg Rolls
1 tablespoon fresh ginger, grated Pork Egg Rolls
1 pound ground pork (chopped left over pork works well too) Pork Egg Rolls
6 scallions, thinly sliced Pork Egg Rolls
16 egg roll wrappers Pork Egg Rolls
1 bottled or homeade sweet-n-sour sauce and spicy mustard for dipping Pork Egg Rolls
2 cups long grain white rice Baked White Rice
3 1/2 cups boiling water or stock Baked White Rice
1/4 cup olive oil Baked White Rice
2 teaspoons salt Baked White Rice
1 cup flour Coconut Krispies
1/2 teaspoon baking powder Coconut Krispies
1/4 teaspoon baking soda Coconut Krispies
1/2 teaspoon salt Coconut Krispies
1/2 cup butter, unsalted Coconut Krispies
1/2 cup sugar Coconut Krispies
1/2 cup brown sugar Coconut Krispies
1 egg, lightly beaten Coconut Krispies
1 teaspoon vanilla Coconut Krispies
1 cup oatmeal Coconut Krispies
1 cup coconut Coconut Krispies
1 cup rice krispie cereal Coconut Krispies
1 package McCormick® Recipe Inspirations Apple and Sage Pork Chops Recipe Inspirations Apple and Sage Pork Chops
1 tablespoon flour Recipe Inspirations Apple and Sage Pork Chops
1 teaspoon salt Recipe Inspirations Apple and Sage Pork Chops
4 boneless pork chops, 1-inch thick (about 1 1/4 pounds) Recipe Inspirations Apple and Sage Pork Chops
2 tablespoons olive oil Recipe Inspirations Apple and Sage Pork Chops
1 medium onion, thinly sliced Recipe Inspirations Apple and Sage Pork Chops
2 red apples, thinly sliced Recipe Inspirations Apple and Sage Pork Chops
1/2 cup apple juice Recipe Inspirations Apple and Sage Pork Chops
1 tablespoon brown sugar Recipe Inspirations Apple and Sage Pork Chops
1 package frozen, cubed potatoes Perfect Cheesy Potatoes
8 ounces sour cream Perfect Cheesy Potatoes
1 package shredded cheddar cheese, divided Perfect Cheesy Potatoes
1 can cream of mushroom or chicken soup Perfect Cheesy Potatoes
1 stick butter, melted Perfect Cheesy Potatoes
1 cup celery Broccoli Salad with Bacon
3 cups raw broccoli, chopped Broccoli Salad with Bacon
4 hard-boiled eggs, chopped Broccoli Salad with Bacon
8 slices bacon, fried and crumbled Broccoli Salad with Bacon
1/2 cup raisins Broccoli Salad with Bacon
1 cup mayonnaise (not salad dressing) Broccoli Salad with Bacon
1/4 cup sugar Broccoli Salad with Bacon
2 teaspoons vinegar Broccoli Salad with Bacon
2 cups crushed ginger snaps Layered Pumpkin Cheesecake
4 tablespoons butter - melted Layered Pumpkin Cheesecake
4 packages cream cheese - softened Layered Pumpkin Cheesecake
1 1/2 cups sugar Layered Pumpkin Cheesecake
2 teaspoons vanilla extract Layered Pumpkin Cheesecake
4 eggs Layered Pumpkin Cheesecake
15 ounces pumpkin , packed solid Layered Pumpkin Cheesecake
1 1/2 teaspoons ground ginger Layered Pumpkin Cheesecake
1 teaspoon ground cinnamon Layered Pumpkin Cheesecake
1/4 teaspoon freshly grated nutmeg Layered Pumpkin Cheesecake
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