RecipeTips.com

Meal Plan: March 5 - 11, 2017


Lasagna Classic Style Recipe

Submitted by RecipeTips.com
A classic Lasagna dish made with seasonings, pasta and cheese the Italian way.
Lasagna Classic Style Recipe
PREP: 30 minutes
COOK: 1 hour
READY IN: 1.5 hours
Serving Size: 1 piece
Servings:
Change Servings
Ingredients
  • 28 ounces tomatoes, canned, crushed with juice
  • 16 ounces tomato sauce
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon onion powder
  • 1 cup onion, minced
  • 1 clove fresh garlic, minced
  • 2 tablespoons olive oil
  • 16 ounces ground beef (extra lean)
  • 8 ounces lasagne noodles
  • 1 tablespoon olive oil
  • 8 ounces Ricotta cheese
  • 4 ounces Mozzarella cheese, grated
  • 4 ounces Swiss cheese, grated
  • 4 ounces Parmesan cheese, grated
Directions
  • Simmer (uncovered) tomatoes, tomato sauce, 1 teaspoon salt, oregano, and onion powder in a medium sauce pan.
  • In 2 tablespoons of oil, on medium heat, sauté fresh onion and garlic until golden brown. Add ground beef and cook until meat is no longer red in color.
  • Add meat mixture to the tomato sauce. Simmer for 2 hours or longer.
  • Prepare lasagne noodles according to package directions.
  • Preheat oven to 350º F.
  • Grate cheeses. In the bottom of baking dish, spread a thin layer of the tomato sauce. Follow with a thin layer of cooked lasagne noodles and a layer of grated cheese. Repeat layers twice. The final layer of cheese can be covered with a thin layer of tomato mixture and sprinkled with parmesan cheese.
  • Bake for 45-50 minutes. Remove from oven and let sit for 10-15 minutes before serving.

Caesar Salad and Garlic Dressing Recipe

Submitted by RecipeTips.com
A great salad that can be thrown together at the last minute for a nice addition to any meal. It is a nice side dish for pasta, fish, and grilled meats.
Caesar Salad and Garlic Dressing Recipe
Ingredients
  • 2 packages Romaine lettuce or 1 large head iceberg lettuce
  • 1 red onion, sliced
  • 2 cups flavored croutons
  • DRESSING:
  • 3/4 cup Oil
  • 1/2 cup Mayonnaise
  • 1/3 cup vinegar
  • 1/3 cup sugar
  • 1 teaspoon mustard
  • 1 teaspoon soy sauce
  • 4 cloves garlic, minced
  • 1/2 teaspoon Salt
  • 1/4 cup water
  • 1/2 cup shredded Parmesan cheese
Directions
  • Tear the lettuce into bite size pieces and place in a bowl. Add the onion slices and Parmesan cheese (reserve a little cheese to sprinkle on top); toss to mix in with lettuce.
  • Blend the dressing ingredients together; pour over combined lettuce and onion. Top with croutons and reserved Parmesan cheese.

Simple Garlic Bread Recipe

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

Melt butter in microwave and add the minced garlic.

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

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


Key Lime Cake Recipe

Submitted by RecipeTips.com
If you're searching for distinctive cake recipes, look no further. Your taste buds will say, "Wow!" with your first bite of this tangy, ultra-moist cake loaded with citrus flavor. This key lime cake is perfect for St. Patrick's Day, Easter or your Mardi Gras celebrations.
Key Lime Cake Recipe
PREP: 15 minutes
COOK: 30 minutes
READY IN: 1.75 hours
Container: 9x13 cake pan, 2 medium mixing bowls, hand mixer
Ingredients
  • 1 package (18.25 oz) lemon cake mix
  • 1 1/3 cups vegetable oil
  • 4 eggs
  • 1 package (3 oz) lime Jell-O
  • 3/4 cup orange juice
  • green food coloring (optional)
  • FROSTING:
  • 1/2 cup butter or margarine (1 stick), softened
  • 1 package cream cheese (8 oz), softened
  • 3 tablespoons lime juice
  • 4 cups powdered sugar
  • green food coloring (optional)
Directions
  • Combine all ingredients in mixing bowl. Add 3 drops green food coloring if you want a more intense green color.
  • Bake according to directions on box (25-35 min.). Cool.
  • Frost with frosting and refrigerate.
FROSTING:
  • Beat butter and cream cheese together. Add juice and powdered sugar. Blend with mixer until smooth.
  • Add 4-6 drops green food coloring if you would like green color for St. Patrick's Day.
  • Spread on cake.

Sour Cream Chicken Enchiladas Recipe

Submitted by RecipeTips.com
Under $1.75 per serving. These creamy enchiladas, stuffed with chicken, onion, bell pepper strips and green chiles and topped with melted cheese, will turn dinner into a Mexican fiesta.
Sour Cream Chicken Enchiladas Recipe
PREP: 20 minutes
COOK: 1 hour
Serving Description: Makes 10 servings.
Servings:
Change Servings
Ingredients
  • 2 packages McCormick® Enchilada Sauce Mix
  • 3 1/2 cups milk
  • 1 cup sour cream
  • 1 can (4 1/2 ounces) chopped green chiles, drained
  • 2 tablespoons oil, divided
  • 1 pound boneless skinless chicken breasts, cut into thin strips
  • 1 medium onion, thinly sliced
  • 1 medium bell pepper, cut into thin strips
  • 10 flour %3cu%3eor%3c/u%3e corn tortillas (8-inch)
  • 2 cups shredded Mexican cheese blend
Directions
1. Preheat oven to 325° F. Stir Sauce Mix and milk in medium saucepan. Stirring constantly, cook on medium heat 5 minutes or until thickened. Stir in sour cream and chiles; set aside.

2. Heat 1 tablespoon of the oil in large skillet on medium heat. Add chicken; cook and stir 3 minutes or until lightly browned. Remove from skillet. Add remaining 1 tablespoon oil to skillet. Add onion and bell pepper; cook and stir 10 minutes or until tender. Return chicken to skillet. Stir in 1/2 cup of the sauce.

3. Spread 1/2 cup of sauce in lightly greased 13x9-inch baking dish. Heat tortillas as directed on package. Divide the chicken mixture evenly among each tortilla. Fold over tortillas sides; place seam-side down in baking dish. Pour remaining sauce over enchiladas. Sprinkle with cheese.

4. Bake 40 minutes or until heated through and cheese is melted.

Spanish Rice with Onion Recipe

Submitted by RecipeTips.com
A light tomato flavored rice side dish with a hint of onion. This goes well with any Mexican inspired meal. To add a little kick, add a jalapeno with the onion.
Spanish Rice with Onion Recipe
PREP: 10 minutes
COOK: 25 minutes
READY IN: 35 minutes
Servings:
Change Servings
Ingredients
  • 2 tablespoons oil
  • 1 cup long grain rice
  • 2 cups water
  • 2 chicken bouillon cubes
  • 1/4 onion, chopped
  • 1 can tomato sauce (8 ounce can)
Directions
Heat oil; add rice. Brown rice to a light golden brown.

Add remaining ingredients. Bring to a boil.

Turn down the heat, cover and let it simmer, stirring only once, for 20-25 minutes.

Once the liquid is absorbed, leave it alone with the lid on it for 5 minutes.


Homemade Canned Salsa Recipe

Submitted by RecipeTips.com
Homemade salsa is the perfect way to enjoy your garden harvest throughout the year. Use tomatoes, green peppers, and jalapeno peppers fresh from your garden to make this fantastic canned salsa to enjoy the entire year. Make fresh salsa to enjoy during the harvest season.
Homemade Canned Salsa Recipe
PREP: 5 hours
COOK: 1 hour
READY IN: 6 or more hours
Container: Large pot, canning jars, lids and rings
Ingredients
  • 24 cups skinned and chopped tomatoes
  • 4 cups chopped onions
  • 4 cups chopped green peppers
  • 2 jalapeno peppers - add more for hotter salsa
  • 6 cloves garlic, minced
  • 5 tablespoons salt
  • 1 tablespoon pepper
  • 2 tablespoons chili powder
  • 1 cup vinegar
  • 2 cans tomato paste - 6 oz. can
Directions
  • Remove the skins and chop the tomatoes.
  • Chop the onions, green peppers, and jalapenos into small pieces. Be sure to remove the seeds from the jalapenos before chopping.
  • Mince the garlic cloves.
  • Place these vegetables and all the rest of the ingredients into a large pot.
  • Cook over medium high heat until the salsa mixture comes to a full rolling boil.
  • While the salsa is cooking, prepare canning lids and rings by placing in a saucepan, covering with water, and bring water to a simmer. Once lids have come to a simmer, turn heat off but leave saucepan with lids on the burner and allow lids to remain in the hot water until ready to use.
  • After the salsa comes to a full boil carefully pour the hot salsa into canning jars.
  • Wipe any salsa off the rim of the jar that might have spilled when filling the jars; seal with canning lids and rings.
  • Set the jars aside and allow the salsa to cool completely. The jars should seal while they are cooling.

Homemade Macaroni and Cheese Recipe

Submitted by RecipeTips.com
Perfect weeknight meal on those cool fall evenings. Creamy and delicious - your entire family will love.
Homemade Macaroni and Cheese Recipe
PREP: 15 minutes
COOK: 45 minutes
READY IN: 60 minutes
Ingredients
  • 8 ounces macaroni
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 1/2 cups milk
  • 1 teaspoon ground mustard
  • 1 1/2 cups Cheddar cheese, shredded
  • 8 ounces processed cheese
  • For Topping:
  • 2 tablespoons butter, melted
  • 1/2 cup bread crumbs
  • 1/4 cup parmesan cheese
Directions
  • Cook the macaroni according to package directions. Drain.
  • In a saucepan, melt 2 tablespoons butter over medium heat. Add flour, salt and pepper. Cook for 1 minute.
  • Add milk all at once. Stir until thick and bubbly.
  • Add ground mustard, cheddar cheese and processed cheese. Stir until melted.
  • Mix in the cooked macaroni.
  • Transfer to a greased casserole dish.
  • For topping, combine melted butter, breadcrumbs and parmesan cheese in a small bowl. Sprinkle evenly over the top of the macaroni.
  • Bake at 350 degrees F for 30 minutes or until golden brown.

Chicken Nuggets with Honey Mustard Dipping Sauce Recipe

Submitted by RecipeTips.com
Crunchy bites of chicken that are flavored with a tasty, tangy sauce.
Chicken Nuggets with Honey Mustard Dipping Sauce Recipe
PREP: 20 minutes
COOK: 20 minutes
READY IN: 40 minutes
Serving Description: Makes 40-50 nuggets
Servings:
Change Servings
Ingredients
  • CHICKEN NUGGETS
  • 1 bag of peppercorn ranch potato chips, crushed
  • 1 egg
  • 2 tablespoons milk
  • 6 boneless, skinless chicken breast fillets, cut into 1 1/2 inch cubes
  • 1/3 cup melted butter or margarine
  • HONEY MUSTARD SAUCE
  • 3/4 cup mayonnaise
  • 3 tablespoons honey
  • 2 tablespoons yellow mustard
  • 1 tablespoon lemon juice
  • 2 dashes tobasco if desired
Directions
CHICKEN NUGGETS
  • Crush one bag of potato chips and put into a shallow bowl. Crush as fine as desired.
  • Whisk together egg and milk in a different shallow bowl.
  • Dip the chicken cubes in the egg mixture then in the chips.
  • Place the nuggets on a baking sheet the drizzle with butter.
  • Bake at 400° for 20 minutes or until golden brown.
  • Nuggets can be frozen after baking
  • Serve with honey mustard sauce, ranch dressing or barbecue sauce.
    HONEY MUSTARD SAUCE
  • Combine all ingredients together in a medium sized bowl.
  • Stir well and chill until ready to serve.

  • Oatmeal Coconut Crispy Cookies Recipe

    Submitted by RecipeTips.com
    The coconut in this recipe provides a deliciously sweet flavor to this crispy oatmeal cookie.
    Oatmeal Coconut Crispy Cookies Recipe
    PREP: 1 hour
    COOK: 1 hour
    READY IN: 2 hours
    Container: Cookie Sheet
    Serving Size: 1
    Servings:
    Change Servings
    Ingredients
    • 1 cup shortening
    • 1 cup brown sugar
    • 1 cup sugar
    • 2 eggs
    • 1 teaspoon vanilla
    • 1 1/2 cups flour
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 3 cups quick cooking oatmeal
    • 2 1/2 cups coconut
    Directions
    • Cream the shortening, brown sugar, sugar, eggs, and vanilla together in a large mixing bowl.
    • Add the flour, soda, and salt. Beat until well mixed.
    • Add the oatmeal and coconut and stir until evenly distributed.
    • Drop by rounded teaspoons on to an ungreased cookie sheet.
    • Place in an oven preheated to 350° F and bake for 10 minutes.
    • Remove from the oven and place on a cool rack. Allow the cookies to cool completely before storing.

    Jerk Shrimp with Lime Recipe

    Submitted by RecipeTips.com
    Shrimp is given the Jamaican treatment when marinated in this exotic blend of seasonings, grilled on skewers, and then topped off with a squeeze of fresh lime.
    Jerk Shrimp with Lime Recipe
    PREP: 15 minutes
    COOK: 5 minutes
    READY IN: 1 hour
    Container: Skewers, Food Processor, Plastic Bag (large)
    Serving Description: 4-5 shrimp
    Ingredients
    • Marinade:
    • 1/2 cup yellow onion
    • 1 jalapeno
    • 3 tablespoons white wine vinegar
    • 2 tablespoons soy sauce
    • 2 tablespoons canola oil
    • 1/2 teaspoon Tabasco sauce
    • 1/2 teaspoon ground allspice
    • 1/4 teaspoon granulated garlic
    • 1/4 teaspoon cinnamon
    • 1/4 teaspoon kosher salt
    • 1/4 teaspoon fresh ground black pepper
    • 1/8 teaspoon nutmeg
    • Skewers:
    • 40 large shrimp (about 2 lbs), peeled and deveined
    • 1 lime, cut into wedges
    Directions
    Marinade:
    • In food processor, combine marinade ingredients. Process until smooth.

    Skewers:

    • Put shrimp in large plastic bag and pour in marinade. Press out air and seal bag tightly. Turn bag to distribute marinade and refrigerate 30-45 minutes.
    • Remove shrimp from the bag and discard the marinade. Thread shrimp on skewers (through head and tail to prevent them from spinning). Grill over direct high heat until shrimp are firm to the touch and just opaque (2-4 minutes), turn once.
    • Place on serving platter, squeeze a little lime juice over shrimp, and serve warm.

    Jalapeno Corn Bread Recipe

    Submitted by RecipeTips.com
    Easy to make corn bread with jalapenos added for a nice flavor and hint of spice. If you like spicier foods you can add more jalapenos turn up the heat.
    Jalapeno Corn Bread Recipe
    PREP: 10 minutes
    COOK: 35 minutes
    READY IN: 45 minutes
    Container: 8 inch square or round baking dish
    Serving Description: 2 inch square
    Servings:
    Change Servings
    Ingredients
    • 1 cup yellow corn meal
    • 1 cup flour
    • 1/4 cup sugar
    • 1 tablespoon baking powder
    • 1 pinch kosher salt
    • 3 large eggs
    • 1 cup heavy cream
    • 1/4 cup (1/2 stick) butter or margarine - melted
    • 1 cup corn kernels - fesh, canned or frozen
    • 2/3 cup cheddar cheese - grated - can substitute monterey jack or sharp cheddar
    • 1 medium jalapeno pepper - seeded, chopped fine, or jarred jalapeño (3 teaspoons) chopped fine
    Directions
    • Preheat oven to 375°.
    • Butter or grease a baking dish.
    • In a large mixing bowl, combine cornmeal, flour, sugar, baking powder and salt.
    • Mix with a fork.
    • Stir in the eggs, cream and melted butter.
    • Fold in corn, cheese and jalapeno pepper until well distributed.
    • Spoon batter into the prepared baking dish.
    • Bake until a cake tester or toothpick inserted in the center of the corn bread comes out clean, 35-40 minutes.

    Note: You can use as much or as little jalapeno as desired in this recipe.

    Grilled Vegetables Recipe

    Submitted by RecipeTips.com
    A tasty cilantro sauce enhances the wonderful grilled flavor of the fresh vegetables in this easy recipe.
    Grilled Vegetables Recipe
    PREP: 15 minutes
    COOK: 10 minutes
    READY IN: 25 minutes
    Serving Description: 1 skewer
    Ingredients
    • Cilantro Sauce
    • 1 cup packed cilantro leaves, approximately 1 bunch
    • 1/2 cup packed parsley leaves
    • 1/3 cup chopped scallions
    • 1 clove garlic
    • 2 teaspoons lime juice
    • 1/2 cup plain yogurt
    • 1/2 cup sour cream
    • salt and pepper to taste
    • Grilled Vegetables
    • 4 tablespoons olive oil
    • 1 clove garlic, finely minced
    • 1 tablespoon fresh grated ginger root
    • 1 package cherry tomatoes
    • 2 small zucchini--cut into 1/2
    • 1 red onion, quartered and separated into 3 layer pieces
    • 2 ears of fresh sweet corn, cut into 1/2
    • 1 1/2 baby pattypan squash, seeded and cubed
    • salt and pepper to taste
    Directions
    • Soak 12 wooden skewers in water for one hour.
      For Cilantro Sauce:
    • In food processor, combine cilantro, parsley, scallions, garlic, and lime juice. Puree until finely chopped. Add yogurt and sour cream and puree until smooth. Season to taste with salt and pepper.
    • For Skewered Vegetables:
    • Preheat grill or grill pan.
    • In a small bowl, stir together olive oil, garlic, and ginger root.
    • Arrange vegetables on 12 skewers and baste with the oil mixture. Season with salt and pepper.
    • Grill vegetables, basting occasionally, until browned and tender. (Approximately 10-12 minutes.)
    • Serve with cilantro sauce.

    Smothered Pork Chops Recipe

    Submitted by RecipeTips.com
    Easy weeknight meal the whole family will enjoy.
    Smothered Pork Chops Recipe
    PREP: 10 minutes
    COOK: 45 minutes
    READY IN: 55 minutes
    Container: 9x9 baking dish, skillet, medium mixing bowl
    Serving Description: 1 chop
    Servings:
    Change Servings
    Ingredients
    • 4 pork chops
    • 1 can cream of mushroom soup
    • 1 onion , thinly sliced
    • 3 tablespoons ketchup
    • 2 teaspoons Worcestershire sauce
    Directions
    • Salt and pepper each side of the pork chops.
    • Brown chops with onions over medium heat in oil for approximately 5 minutes each side.
    • Place browned chops in the casserole dish.
    • Mix soup, onion, catsup and Worcestershire sauce in medium bowl.
    • Pour mixture over chops and bake for 45-60 minutes at 350°.
    • Serve over buttered, parsley egg noodles, mashed potatoes or rice.
    • The sauce can be doubled if you would like extra gravy.

    Braised Brussels Sprouts with Sage Butter Recipe

    Submitted by RecipeTips.com
    The distinctive flavor of sage livens the taste of buttery Brussels sprouts in this simple preparation.
    Braised Brussels Sprouts with Sage Butter Recipe
    PREP: 15 minutes
    COOK: 25 minutes
    READY IN: 40 minutes
    Container: large bowl, large sauté pan
    Serving Description: 1/2 cup
    Servings:
    Change Servings
    Ingredients
    • 2 pounds Brussels sprouts
    • 5 tablespoons unsalted butter
    • 3 tablespoons olive oil
    • 1/4 cup sage leaves - fresh and chopped
    • salt and pepper to taste
    Directions
    • After trimming the stems of the washed Brussels sprouts, peel away some of the outer leaves and place them in a large bowl of cold water.
    • Cut the rest of the Brussels sprouts in half and add them to the water as well.
    • Transfer the sprouts to a large skillet with one cup of cold water.
    • Bring to a boil, cover and reduce the heat to low and cook until tender, 10-15 minutes.
    • Drain in a colander.
    • Wipe the pan dry and add butter, oil and sage.
    • Cook over medium heat until the oil and butter are infused with the sage, 3-5 minutes.
    • Do not brown the sage.
    • Add the Brussels sprouts, salt and pepper to the oil and toss to combine until the sprouts are coated.
    • Serve warm.

    Banana Bread Recipe

    Submitted by RecipeTips.com
    A moist and delicious bread, bursting with the flavor of bananas. Doubles easily.
    Banana Bread Recipe
    PREP: 15 minutes
    COOK: 1 hour
    Ingredients
    • 3 bananas, ripe, mashed
    • 1 cup sugar
    • 2 eggs, large
    • 1/2 cup shortening or vegetable oil
    • 2 cups all purpose flour
    • 1/2 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 teaspoon vanilla
    • 1/2 cup nuts (optional)
    Directions
    • Preheat oven to 350 degrees F. Grease a 9"x5" loaf pan.
    • In a large bowl combine sugar, shortening (or oil), and eggs. Beat in bananas. Add remaining dry ingredients and combine. Fold in nuts. Batter will be thick.
    • Pour into prepared pan and bake for 60 minutes or until done. Insert a toothpick in center to check for doneness. If toothpick is clean when removed, the bread is done.
    • Remove from pan and cool.

    Spaghetti with Sun Dried Tomato Feta Sauce Recipe

    Submitted by RecipeTips.com
    Rich and creamy sauce with a wonderful flavor.
    Spaghetti with Sun Dried Tomato Feta Sauce Recipe
    PREP: 15 minutes
    COOK: 10 minutes
    READY IN: 25 minutes
    Container: skillet, food processor or blender, pasta pot, large serving bowl
    Serving Description: 1 cup
    Servings:
    Change Servings
    Ingredients
    • 2 tablespoons olive oil
    • 1 small onion - chopped
    • 2 cloves garlic - peeled and chopped
    • 8 ounces canned sundried tomatoes packed in oil - drained and rough chopped
    • 1 cup chicken stock
    • 1 cup feta cheese - crumbled or cubed plus extra for garnish
    • 1 pound spaghetti or fettuccine - wheat, spinach or regular
    • salt and pepper to taste
    • 1 bunch fresh basil - chopped
    • fresh parsley - chopped for garnish
    Directions
    • Heat oil in large skillet over medium high heat.
    • Sauté onion and garlic until soft - approximately 10 minutes.
    • Add sundried tomatoes.
    • Remove from heat and cool slightly.
    • Place mixture in a food processor or blender (when cool).
    • Add in 1 cup feta cheese, crumbled or cubed and 1/2 cup chicken stock.
    • Process until combined and smooth, approximately 45 seconds.
    • May need to scrape down sides.
    • Cook pasta according to package directions. Drain.
    • Toss pasta in large serving bowl with sauce and basil.
    • Add the rest of the chicken stock, 1 tablespoon at a time as needed to keep pasta and sauce moist.
    • Sauce should cling nicely to pasta.
    • Season with salt and pepper to taste.
    • Sprinkle with parsley and feta cheese.

    Basic French Bread Recipe

    Submitted by RecipeTips.com
    Bread-making may seem difficult, but the process is really quite simple and the actual working time is minimal, especially when using a food processor. Although the aroma of baking bread is a reward in itself, the satisfaction of serving up the finished product is the real payoff.
    Basic French Bread Recipe
    PREP: 3 hours
    COOK: 30 minutes
    Container: French bread pan (baguette pan) or baking sheet
    Serving Size: 2 slices
    Servings:
    Change Servings
    Ingredients
    • 3 cups flour, plus a little extra in case you need it
    • 1 package dry yeast
    • 1/2 teaspoon sugar or honey
    • 1 1/2 teaspoons salt
    • 1 1/4 cups water
    Directions
    • Dissolve sugar in warm water; sprinkle dry yeast over water and leave until the yeast gets frothy - 5 to 10 minutes.
    • Meanwhile, put flour and salt in food processer and pulse briefly to mix.  Pour in the frothy yeast water and process 30- 40 seconds. The dough should form a rough ball.
    • Put the dough into a fairly large bowl (to allow for its volume when raised) and let rise, covered, in a warm draft-free place, until it has almost doubled in volume, about an hour. (Tip: to create a warm, draft-free place, microwave a glass of water for 2 minutes then put the dough in the microwave to rise along side the heated water.)
    • Sprinkle a little flour on a work surface. Scrape out the dough onto the floured surface and divide in half.  Press and knead each piece for a minute to get out any air bubbles, then roll into cigar-shaped loaves to fit the baking pan(s). Put loaves into lightly oiled pan(s). Make several diagonal slashes in the top and cover with a damp cloth. Let rise until almost doubled, about an hour.
    • When the dough seems almost risen, preheat oven to 425. Bake for 25 -35 minutes. The bread is done when the bottom of the of the loaf  sounds hollow when tapped.  Remove from pan to cool.

    Spinach Asparagus Tomato and Orange Salad Recipe

    Submitted by RecipeTips.com
    Mandarin oranges added to spinach greens, asparagus and tomatoes dressed with a balsamic seasoning makes this salad refreshing to serve and to eat.
    Spinach Asparagus Tomato and Orange Salad Recipe
    PREP: 25 minutes
    COOK: 5 minutes
    READY IN: 30 minutes
    Container: salad bowl
    Serving Size: 2 cups
    Servings:
    Change Servings
    Ingredients
    • SALAD
    • 16 ounces fresh asparagus, cleaned
    • 8 ounces baby spinach leaves
    • 16 ounces refrigerated mandarin orange sections
    • 1 pint grape tomatoes, sliced in half
    • 1/3 cup bacon pieces, crumbled and divided
    • DRESSING
    • 1/3 cup olive oil, extra virgin
    • 1 tablespoon balsamic vinegar
    • 1 clove garlic, minced
    • 1 pinch salt
    • 1 pinch seasoned pepper
    • 1 pinch sugar - optional
    Directions
    • Prepare asparagus by steam cooking in a steamer filled with 2 cups of water mixed with 1 teaspoon of salt. Heat water on high temperature setting until boiling. Add asparagus to steamer, cover steamer and cook for 3 to 4 minutes or slightly longer if thicker pieces of asparagus are being cooked.
    • When finished cooking, drain water and cool by running cold water over the hot asparagus. Set aside until cool. When ready to add asparagus to salad, cut into 2 inch lengths. If the end of any stalk of asparagus is tough and fiberous, slice off and discard.
    • Using a salad bowl, combine the cooked asparagus with the mandarin oranges slices, tomatoes, avocados, garlic, and spinach. Refrigerate until serving. When ready to serve, add dressing and toss all ingredients to mix well.
    • If salad is served on individual plates, garnish each salad with bits of bacon as a topping over dressing, spinach greens and other mixed ingredients. If salad is to be served from salad bowl, garnish salad in bowl with pieces of bacon.

    Home Style Pork Chops Recipe

    Submitted by RecipeTips.com
    Pork chops are seasoned with paprika and thyme for a home-style flavor and appearance.
    Home Style Pork Chops Recipe
    PREP: 10 minutes
    COOK: 5 minutes
    Serving Description: Makes 4 servings.
    Servings:
    Change Servings
    Ingredients
    • 1 teaspoon McCormick® Paprika
    • 1/2 teaspoon McCormick® Thyme Leaves
    • 1/2 teaspoon salt
    • 1/4 teaspoon McCormick® Black Pepper, Ground
    • 4 bone-in pork chops, 1/2-inch thick (about 1 1/2 pounds), trimmed
    • 1 tablespoon olive oil
    Directions
    1. Mix paprika, thyme, salt and black pepper in small bowl. Sprinkle evenly over both sides of pork chops.

    2. Heat oil in large nonstick skillet on medium heat. Add pork chops; cook 4 minutes per side or until desired doneness.

    Spicy Braised Carrots Recipe

    Submitted by RecipeTips.com
    A little spicy hotness pairs deliciously with the natural sweetness of carrots.
    Spicy Braised Carrots Recipe
    Container: lidded 10 or 12 inch skillet
    Serving Size: pound
    Servings:
    Change Servings
    Ingredients
    • 1 pound carrots
    • 1/2 cup finely chopped onion
    • 3 tablespoons chopped dried apricots or golden raisins
    • 3 cloves garlic, or more
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon salt
    • freshly ground pepper, to taste
    • 1 tablespoon canola oil, or other vegetable oil
    • 1/2 cup water
    • plain yogurt (optional)
    Directions
    • Peel carrots and slice crosswise into 1/4 inch thick 'coins'. Set aside.
    • Finely chop onion, garlic and apricots (or raisins). Add ginger, chili powder, salt and pepper and mash together, using a fork or a mortar and pestle.
    • Heat oil in skillet and add onion and spice mixture. Cook and stir for a minute or two. Add carrots and stir to coat with spices. Add 1/2 cup water, cover pan and cook until carrots are just tender, 8 - 10 minutes.  Remove cover and continue cooking, stirring occasionally, until liquid has evaporated and carrots have begun to brown a little.
    • Taste for seasoning and serve--with a dollop of yogurt, if desired.

    Turtle Cheesecake Bars Recipe

    Submitted by RecipeTips.com
    Creamy cheesecake with all the best ingredients, including chocolate, caramel and nuts. These bars have the added benefit of being baked in a cake pan. Enjoy a little taste of heaven with this decadent dessert.
    Turtle Cheesecake Bars Recipe
    COOK: 1 hour
    Servings:
    Change Servings
    Ingredients
    • CRUST:
    • 1 cup graham cracker crumbs
    • 1/2 cup chopped walnuts or pecans
    • 1 tablespoon sugar
    • 1/4 cup margarine, melted
    • CHEESECAKE:
    • 2 packages cream cheese, softened (8 ounce pkg)
    • 1 can sweetened condensed milk
    • 1/4 cup lemon juice
    • 3 eggs
    • 1/2 cup chocolate chips
    • 1 jar caramel topping
    • 1/2 cup walnuts or pecans, chopped
    Directions
    • Mix cracker crumbs, sugar, nuts and margarine. Press into 9-inch spring form or cake pan. Set aside.
    • Blend cream cheese until creamy. Mix in sweetened condensed milk and lemon juice; then add eggs and mix. Pour over crust.
    • Sprinkle the chocolate chips over the cream cheese layer and allow them to sink.
    • Bake at 300° for 50-55 minutes.
    • Remove and drizzle caramel topping over the top and sprinkle with chopped nuts. Bake for additional five minutes. Remove, cool, and refrigerate.

    Grocery List

    Ingredient Recipe
    28 ounces tomatoes, canned, crushed with juice Lasagna Classic Style
    16 ounces tomato sauce Lasagna Classic Style
    1 1/2 teaspoons salt Lasagna Classic Style
    1 1/2 teaspoons dried oregano Lasagna Classic Style
    1 teaspoon onion powder Lasagna Classic Style
    1 cup onion, minced Lasagna Classic Style
    1 clove fresh garlic, minced Lasagna Classic Style
    2 tablespoons olive oil Lasagna Classic Style
    16 ounces ground beef (extra lean) Lasagna Classic Style
    8 ounces lasagne noodles Lasagna Classic Style
    1 tablespoon olive oil Lasagna Classic Style
    8 ounces Ricotta cheese Lasagna Classic Style
    4 ounces Mozzarella cheese, grated Lasagna Classic Style
    4 ounces Swiss cheese, grated Lasagna Classic Style
    4 ounces Parmesan cheese, grated Lasagna Classic Style
    2 packages Romaine lettuce or 1 large head iceberg lettuce Caesar Salad and Garlic Dressing
    1 red onion, sliced Caesar Salad and Garlic Dressing
    2 cups flavored croutons Caesar Salad and Garlic Dressing
    3/4 cup Oil Caesar Salad and Garlic Dressing
    1/2 cup Mayonnaise Caesar Salad and Garlic Dressing
    1/3 cup vinegar Caesar Salad and Garlic Dressing
    1/3 cup sugar Caesar Salad and Garlic Dressing
    1 teaspoon mustard Caesar Salad and Garlic Dressing
    1 teaspoon soy sauce Caesar Salad and Garlic Dressing
    4 cloves garlic, minced Caesar Salad and Garlic Dressing
    1/2 teaspoon Salt Caesar Salad and Garlic Dressing
    1/4 cup water Caesar Salad and Garlic Dressing
    1/2 cup shredded Parmesan cheese Caesar Salad and Garlic Dressing
    1 loaf Italian round bread Simple Garlic Bread
    1 stick butter Simple Garlic Bread
    2 cloves garlic, minced Simple Garlic Bread
    1 package (18.25 oz) lemon cake mix Key Lime Cake
    1 1/3 cups vegetable oil Key Lime Cake
    4 eggs Key Lime Cake
    1 package (3 oz) lime Jell-O Key Lime Cake
    3/4 cup orange juice Key Lime Cake
    1/2 cup butter or margarine (1 stick), softened Key Lime Cake
    1 package cream cheese (8 oz), softened Key Lime Cake
    3 tablespoons lime juice Key Lime Cake
    4 cups powdered sugar Key Lime Cake
    2 packages McCormick® Enchilada Sauce Mix Sour Cream Chicken Enchiladas
    3 1/2 cups milk Sour Cream Chicken Enchiladas
    1 cup sour cream Sour Cream Chicken Enchiladas
    1 can (4 1/2 ounces) chopped green chiles, drained Sour Cream Chicken Enchiladas
    2 tablespoons oil, divided Sour Cream Chicken Enchiladas
    1 pound boneless skinless chicken breasts, cut into thin strips Sour Cream Chicken Enchiladas
    1 medium onion, thinly sliced Sour Cream Chicken Enchiladas
    1 medium bell pepper, cut into thin strips Sour Cream Chicken Enchiladas
    10 flour %3cu%3eor%3c/u%3e corn tortillas (8-inch) Sour Cream Chicken Enchiladas
    2 cups shredded Mexican cheese blend Sour Cream Chicken Enchiladas
    2 tablespoons oil Spanish Rice with Onion
    1 cup long grain rice Spanish Rice with Onion
    2 cups water Spanish Rice with Onion
    2 chicken bouillon cubes Spanish Rice with Onion
    1/4 onion, chopped Spanish Rice with Onion
    1 can tomato sauce (8 ounce can) Spanish Rice with Onion
    24 cups skinned and chopped tomatoes Homemade Canned Salsa
    4 cups chopped onions Homemade Canned Salsa
    4 cups chopped green peppers Homemade Canned Salsa
    2 jalapeno peppers - add more for hotter salsa Homemade Canned Salsa
    6 cloves garlic, minced Homemade Canned Salsa
    5 tablespoons salt Homemade Canned Salsa
    1 tablespoon pepper Homemade Canned Salsa
    2 tablespoons chili powder Homemade Canned Salsa
    1 cup vinegar Homemade Canned Salsa
    2 cans tomato paste - 6 oz. can Homemade Canned Salsa
    8 ounces macaroni Homemade Macaroni and Cheese
    2 tablespoons butter Homemade Macaroni and Cheese
    2 tablespoons flour Homemade Macaroni and Cheese
    1/2 teaspoon salt Homemade Macaroni and Cheese
    1/2 teaspoon pepper Homemade Macaroni and Cheese
    2 1/2 cups milk Homemade Macaroni and Cheese
    1 teaspoon ground mustard Homemade Macaroni and Cheese
    1 1/2 cups Cheddar cheese, shredded Homemade Macaroni and Cheese
    8 ounces processed cheese Homemade Macaroni and Cheese
    2 tablespoons butter, melted Homemade Macaroni and Cheese
    1/2 cup bread crumbs Homemade Macaroni and Cheese
    1/4 cup parmesan cheese Homemade Macaroni and Cheese
    1 bag of peppercorn ranch potato chips, crushed Chicken Nuggets with Honey Mustard Dipping Sauce
    1 egg Chicken Nuggets with Honey Mustard Dipping Sauce
    2 tablespoons milk Chicken Nuggets with Honey Mustard Dipping Sauce
    6 boneless, skinless chicken breast fillets, cut into 1 1/2 inch cubes Chicken Nuggets with Honey Mustard Dipping Sauce
    1/3 cup melted butter or margarine Chicken Nuggets with Honey Mustard Dipping Sauce
    3/4 cup mayonnaise Chicken Nuggets with Honey Mustard Dipping Sauce
    3 tablespoons honey Chicken Nuggets with Honey Mustard Dipping Sauce
    2 tablespoons yellow mustard Chicken Nuggets with Honey Mustard Dipping Sauce
    1 tablespoon lemon juice Chicken Nuggets with Honey Mustard Dipping Sauce
    2 dashes tobasco if desired Chicken Nuggets with Honey Mustard Dipping Sauce
    1 cup shortening Oatmeal Coconut Crispy Cookies
    1 cup brown sugar Oatmeal Coconut Crispy Cookies
    1 cup sugar Oatmeal Coconut Crispy Cookies
    2 eggs Oatmeal Coconut Crispy Cookies
    1 teaspoon vanilla Oatmeal Coconut Crispy Cookies
    1 1/2 cups flour Oatmeal Coconut Crispy Cookies
    1 teaspoon baking soda Oatmeal Coconut Crispy Cookies
    1 teaspoon salt Oatmeal Coconut Crispy Cookies
    3 cups quick cooking oatmeal Oatmeal Coconut Crispy Cookies
    2 1/2 cups coconut Oatmeal Coconut Crispy Cookies
    1/2 cup yellow onion Jerk Shrimp with Lime
    1 jalapeno Jerk Shrimp with Lime
    3 tablespoons white wine vinegar Jerk Shrimp with Lime
    2 tablespoons soy sauce Jerk Shrimp with Lime
    2 tablespoons canola oil Jerk Shrimp with Lime
    1/2 teaspoon Tabasco sauce Jerk Shrimp with Lime
    1/2 teaspoon ground allspice Jerk Shrimp with Lime
    1/4 teaspoon granulated garlic Jerk Shrimp with Lime
    1/4 teaspoon cinnamon Jerk Shrimp with Lime
    1/4 teaspoon kosher salt Jerk Shrimp with Lime
    1/4 teaspoon fresh ground black pepper Jerk Shrimp with Lime
    1/8 teaspoon nutmeg Jerk Shrimp with Lime
    40 large shrimp (about 2 lbs), peeled and deveined Jerk Shrimp with Lime
    1 lime, cut into wedges Jerk Shrimp with Lime
    1 cup yellow corn meal Jalapeno Corn Bread
    1 cup flour Jalapeno Corn Bread
    1/4 cup sugar Jalapeno Corn Bread
    1 tablespoon baking powder Jalapeno Corn Bread
    1 pinch kosher salt Jalapeno Corn Bread
    3 large eggs Jalapeno Corn Bread
    1 cup heavy cream Jalapeno Corn Bread
    1/4 cup (1/2 stick) butter or margarine - melted Jalapeno Corn Bread
    1 cup corn kernels - fesh, canned or frozen Jalapeno Corn Bread
    2/3 cup cheddar cheese - grated - can substitute monterey jack or sharp cheddar Jalapeno Corn Bread
    1 medium jalapeno pepper - seeded, chopped fine, or jarred jalapeño (3 teaspoons) chopped fine Jalapeno Corn Bread
    1 cup packed cilantro leaves, approximately 1 bunch Grilled Vegetables
    1/2 cup packed parsley leaves Grilled Vegetables
    1/3 cup chopped scallions Grilled Vegetables
    1 clove garlic Grilled Vegetables
    2 teaspoons lime juice Grilled Vegetables
    1/2 cup plain yogurt Grilled Vegetables
    1/2 cup sour cream Grilled Vegetables
    4 tablespoons olive oil Grilled Vegetables
    1 clove garlic, finely minced Grilled Vegetables
    1 tablespoon fresh grated ginger root Grilled Vegetables
    1 package cherry tomatoes Grilled Vegetables
    2 small zucchini--cut into 1/2 Grilled Vegetables
    1 red onion, quartered and separated into 3 layer pieces Grilled Vegetables
    2 ears of fresh sweet corn, cut into 1/2 Grilled Vegetables
    1 1/2 baby pattypan squash, seeded and cubed Grilled Vegetables
    4 pork chops Smothered Pork Chops
    1 can cream of mushroom soup Smothered Pork Chops
    1 onion , thinly sliced Smothered Pork Chops
    3 tablespoons ketchup Smothered Pork Chops
    2 teaspoons Worcestershire sauce Smothered Pork Chops
    2 pounds Brussels sprouts Braised Brussels Sprouts with Sage Butter
    5 tablespoons unsalted butter Braised Brussels Sprouts with Sage Butter
    3 tablespoons olive oil Braised Brussels Sprouts with Sage Butter
    1/4 cup sage leaves - fresh and chopped Braised Brussels Sprouts with Sage Butter
    3 bananas, ripe, mashed Banana Bread
    1 cup sugar Banana Bread
    2 eggs, large Banana Bread
    1/2 cup shortening or vegetable oil Banana Bread
    2 cups all purpose flour Banana Bread
    1/2 teaspoon baking powder Banana Bread
    1 teaspoon baking soda Banana Bread
    1/2 teaspoon salt Banana Bread
    1 teaspoon vanilla Banana Bread
    1/2 cup nuts (optional) Banana Bread
    2 tablespoons olive oil Spaghetti with Sun Dried Tomato Feta Sauce
    1 small onion - chopped Spaghetti with Sun Dried Tomato Feta Sauce
    2 cloves garlic - peeled and chopped Spaghetti with Sun Dried Tomato Feta Sauce
    8 ounces canned sundried tomatoes packed in oil - drained and rough chopped Spaghetti with Sun Dried Tomato Feta Sauce
    1 cup chicken stock Spaghetti with Sun Dried Tomato Feta Sauce
    1 cup feta cheese - crumbled or cubed plus extra for garnish Spaghetti with Sun Dried Tomato Feta Sauce
    1 pound spaghetti or fettuccine - wheat, spinach or regular Spaghetti with Sun Dried Tomato Feta Sauce
    1 bunch fresh basil - chopped Spaghetti with Sun Dried Tomato Feta Sauce
    3 cups flour, plus a little extra in case you need it Basic French Bread
    1 package dry yeast Basic French Bread
    1/2 teaspoon sugar or honey Basic French Bread
    1 1/2 teaspoons salt Basic French Bread
    1 1/4 cups water Basic French Bread
    16 ounces fresh asparagus, cleaned Spinach, Asparagus, Tomato and Orange Salad
    8 ounces baby spinach leaves Spinach, Asparagus, Tomato and Orange Salad
    16 ounces refrigerated mandarin orange sections Spinach, Asparagus, Tomato and Orange Salad
    1 pint grape tomatoes, sliced in half Spinach, Asparagus, Tomato and Orange Salad
    1/3 cup bacon pieces, crumbled and divided Spinach, Asparagus, Tomato and Orange Salad
    1/3 cup olive oil, extra virgin Spinach, Asparagus, Tomato and Orange Salad
    1 tablespoon balsamic vinegar Spinach, Asparagus, Tomato and Orange Salad
    1 clove garlic, minced Spinach, Asparagus, Tomato and Orange Salad
    1 pinch salt Spinach, Asparagus, Tomato and Orange Salad
    1 pinch seasoned pepper Spinach, Asparagus, Tomato and Orange Salad
    1 pinch sugar - optional Spinach, Asparagus, Tomato and Orange Salad
    1 teaspoon McCormick® Paprika Home Style Pork Chops
    1/2 teaspoon McCormick® Thyme Leaves Home Style Pork Chops
    1/2 teaspoon salt Home Style Pork Chops
    1/4 teaspoon McCormick® Black Pepper, Ground Home Style Pork Chops
    4 bone-in pork chops, 1/2-inch thick (about 1 1/2 pounds), trimmed Home Style Pork Chops
    1 tablespoon olive oil Home Style Pork Chops
    1 pound carrots Spicy Braised Carrots
    1/2 cup finely chopped onion Spicy Braised Carrots
    3 tablespoons chopped dried apricots or golden raisins Spicy Braised Carrots
    3 cloves garlic, or more Spicy Braised Carrots
    1/2 teaspoon ground ginger Spicy Braised Carrots
    1/2 teaspoon chili powder Spicy Braised Carrots
    1/2 teaspoon salt Spicy Braised Carrots
    1 tablespoon canola oil, or other vegetable oil Spicy Braised Carrots
    1/2 cup water Spicy Braised Carrots
    1 cup graham cracker crumbs Turtle Cheesecake Bars
    1/2 cup chopped walnuts or pecans Turtle Cheesecake Bars
    1 tablespoon sugar Turtle Cheesecake Bars
    1/4 cup margarine, melted Turtle Cheesecake Bars
    2 packages cream cheese, softened (8 ounce pkg) Turtle Cheesecake Bars
    1 can sweetened condensed milk Turtle Cheesecake Bars
    1/4 cup lemon juice Turtle Cheesecake Bars
    3 eggs Turtle Cheesecake Bars
    1/2 cup chocolate chips Turtle Cheesecake Bars
    1 jar caramel topping Turtle Cheesecake Bars
    1/2 cup walnuts or pecans, chopped Turtle Cheesecake Bars
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