RecipeTips.com

Meal Plan: September 23 - 29, 2012


Roasted Chicken with Vegetables Recipe

Submitted by RecipeTips.com
Moist roasted chicken seasoned with rosemary and thyme. And the vegetables soak up all the delicious juices from the chicken and seasonings to make perfect potatoes, carrots, zucchini and mushrooms. And everything cooked in the same pan makes cleanup easy.
Roasted Chicken with Vegetables Recipe
PREP: 15 minutes
COOK: 1.5 hours
READY IN: 1.75 hours
Servings:
Change Servings
Ingredients
  • 7 pounds roasting chicken, cut into pieces
  • 1 tablespoon unsalted butter, softened
  • 1/2 cup unsalted butter, melted
  • 3 carrots, cut into chunks
  • 2 zucchini, thickly sliced
  • 8 ounces button mushrooms, stemmed and halved (optional)
  • 1 pound fingerling potatoes, halved
  • 1/2 cup low sodium chicken stock
  • 4 sprigs rosemary, more to garnish
  • 8 fresh sprigs of thyme, more to garnish
  • salt and pepper
Directions
Preheat oven to 400 degrees F.

Brush the chicken with softened butter. Sprinkle generously with salt and pepper.

In a large bowl combine the carrots, zucchini, mushrooms and potatoes. Add the melted butter and toss to coat. Add salt and pepper to taste.

Put the chicken in a roasting pan and scatter the vegetables around the chicken. Pour in stock and top with herb sprigs. Roast the chicken for 1 1/2 to 2 hours. Turning the vegetables a few times to evenly brown.

NOTE: If you used a whole chicken, you will need to cut the chicken into serving size pieces and serve with the vegetables.


Glazed Carrots with Brown Sugar and Orange Zest Recipe

Submitted by RecipeTips.com
The orange peel brings out a little freshness with the sweet brown sugar. This will finish off any meal, from chicken to pork to fish. Glazed carrots at their finest.
Glazed Carrots with Brown Sugar and Orange Zest Recipe
PREP: 5 minutes
COOK: 35 minutes
READY IN: 40 minutes
Ingredients
  • 1 1/2 pounds carrots
  • 1/3 cup brown sugar, packed
  • 1/2 teaspoon salt
  • 1/2 teaspoon orange peel, grated
  • 2 tablespoons butter or margarine
Directions
Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling.

Add carrots. Cover and heat to boiling; cook until tender about 25 minutes. Drain.

In large skillet, cook and stir brown sugar, salt, orange peel and butter until bubbly.

Add carrots; cook over low heat; stirring occasionally about 5 minutes or until carrots are glazed and heated through.


Mandarin Orange Lettuce Salad with Carmelized Almonds Recipe

Submitted by RecipeTips.com
Caramelized almonds are a crispy addition to this salad. Great salad for entertaining.
Mandarin Orange Lettuce Salad with Carmelized Almonds Recipe
PREP: 10 minutes
COOK: 0 minutes
READY IN: 10 minutes
Ingredients
  • 1/2 cup almonds, sliced
  • 3 tablespoons sugar
  • 1 head red leaf lettuce, torn
  • 1 can mandarin oranges, drained (11 ounce can)
  • DRESSING:
  • 1/2 tablespoon salt
  • 1/4 cup oil
  • 1 dash pepper
  • 1 tablespoon parsley
  • 2 tablespoons sugar
  • 2 tablespoons balsamic vinegar
  • 1 dash Tabasco sauce
Directions
Melt sugar over medium heat. Add almonds to coat. Remove and let cool.

Toss lettuce with oranges and cooled almonds.

For the dressing, mix all ingredients and shake or stir well.

Add dressing to salad, to taste, and toss. Serve immediately.


Multigrain Bread Recipe

Submitted by RecipeTips.com
Although it takes about 3 hours to produce home made bread (and much of this is rising time), it is not difficult--and the results are well worth the time spent. Makes one large or two small loaves.
Multigrain Bread Recipe
PREP: 2 hours
COOK: 45 minutes
READY IN: 3 hours
Container: baking sheet
Serving Description: makes 2 loaves
Ingredients
  • 1 cup water
  • 1 tablespoon or 1 packet dry yeast
  • 1 cup white bread flour, more as needed
  • 1 cup whole wheat flour
  • 1/2 cup cornmeal
  • 1/2 cup rolled oats (oatmeal)
  • 1 teaspoon salt
  • 2 tablespoons honey
  • 3 tablespoons vegetable oil
Directions
  • Dissolve yeast in one cup of warm water. Let sit until proofed (foamy), about 10 minutes.
  • Add dry ingredients to the workbowl of food processor. Pulse a few times to blend.
  • Add honey and oil to proofed yeast. Pour into food processor and pulse with dry ingredients until dough makes a rough ball. Dough should be somewhat sticky. If it seems dry, add a tablespoon of water and pulse briefly.
  • Scrape dough out onto a lightly floured work surface and knead a few times, adding flour 1 tablespoon at a time if dough is too sticky to work with.
  • For the first rising: Put dough in greased bowl twice as big as dough ball (to accomodate risen dough), cover with a damp cloth, and let rise in a warm draft-free place until about doubled in size, about 1 hour. (To make a suitable place, microwave  1 glass of water 2 minutes on high and put the dough in the microwave with the heated water.)
  • For the second rising: When dough has about doubled, deflate it by pushing with your fist, fold it over on itself a few times, and allow to rise again for about 1/2 hour.
  • To shape loaves: Return dough to work surface and flatten with hands or rolling pin to remove any air bubbles. For a large loaf, shape the dough into an oblong. To make small loaves, divide dough in half and shape each half into a round or oblong loaf. On a baking sheet, sprinkle areas of cornmeal somewhat larger than the loaves. Center the loaves on the cornmeal areas, cover loosely with damp cloth, and let rise until about double. Preheat oven to 375° F.
  • Using a very sharp knife, razor etc., carefully (so loaf doesn't deflate and collapse) slash loaf tops with parallel or criss-cross lines. (This allows expansion as the bread bakes. You can skip this step; the bread will still bake just fine, but there may be irregular bulges in the crust.)
  • Bake in preheated oven until loaves sound hollow when tapped on the bottom, about 40 minutes. Cool on a rack before slicing.

Chocolate Cream Filled Puff Pastries Recipe

Submitted by RecipeTips.com
A light and fluffy chocolate filling surrounded by an airy-textured puff pastry--a delicious dessert or snack with coffee and tea.
Chocolate Cream Filled Puff Pastries Recipe
Serving Size: 1 each
Servings:
Change Servings
Ingredients
  • Chocolate Whipped Cream Ingredients:
  • 2 cups heavy cream
  • 2 tablespoons powdered sugar
  • 4 ounces semi-sweet chocolate, broken up into small pieces.
  • Puff Pastry Ingredients:
  • 2 cups water
  • 2 sticks butter
  • 2 cups flour
  • 8 eggs
Directions
    To Make Chocolate Cream:
  • In a medium sized bowl, beat the cream with an electric mixer or whisk until it begins to hold a loose peak. Sift the sugar into the cream. Continue beating until the cream holds a firm but soft peak. Set aside in refrigerator.
  • Place the chocolate in a medium sized, microwaveable bowl. Melt the chocolate in microwave, at half power, using 30 second intervals until softened and warm (the chocolate can also be melted in a double boiler, if desired). Whisk until smooth.
  • Fold approximately 1/2 cup of whipped cream into the warm chocolate to lighten it. Add lightened chocolate mixture back into the remaining whipped cream, folding until completely smooth.
  • Store in an airtight container until ready to use.

    To Make Puff Pastry:

  • Preheat oven to 400º F.
  • Boil water and butter in a small sauce pan. Add flour and stir briskly over low flame until a ball forms.
  • Remove mixture from heat and beat in eggs, with a wooden spoon, one at a time in order to keep batter smooth. Continue to beat with wooden spoon until smooth.
  • With a table spoon, drop dough onto ungreased pan 3-inches apart.
  • Bake 40 to 45 minutes until lightly browned in order to open up the inner texture. Cooking for less time results in a sticky inner dough and more of a closed texture. Remove from oven, set aside to cool.
  • When cool, cut pastries almost in half leaving approximately 1/4 inch attached to hold the pastry together.
  • Fill the center with chocolate whipped cream as you would a sandwich. Can drizzle with extra melted chocolate, if desired.

Crockpot French Dip Sandwich Recipe

Submitted by RecipeTips.com
Are you feeding a crowd? Here's a great set-it-and-forget-it recipe that is full of flavor. There is just something about the Italian dressing that adds so much flavor to beef roast.
Crockpot French Dip Sandwich Recipe
PREP: 5 minutes
COOK: 6 or more hours
Container: 6-quart slow cooker
Ingredients
  • 4 pounds beef roast
  • 1 package Italian seasoning dressing mix (dry)
  • 1 can beef consomme
  • 1 can water
  • 1 package au jus mix (dry)
  • 1 package dry onion soup (optional)
Directions
  • Place the beef roast in the crock pot.
  • Mix the remaining ingredients and pour over the roast.
  • Cook on low, 6-8 hours.
  • Slice and serve on hoagie buns.

Best Frozen Corn Recipe

Submitted by RecipeTips.com
The sweet flavor of sweet corn can be enjoyed year round with this amazing freezer corn recipe. Make a whole bunch and store in your freezer during those winter months.
Best Frozen Corn Recipe
PREP: 45 minutes
COOK: 10 minutes
READY IN: 55 minutes
Ingredients
  • 8 cups sweet corn kernels
  • 1 cup water
  • 1 teaspoon salt
  • 1/3 cup sugar
  • 1/2 stick butter
Directions
In a large pot, bring corn, water, salt and sugar to a boil.

Add the butter. Boil an additional 2 minutes.

Cool and freeze.

To serve, heat in a saucepan until heated through.

NOTE: Depending on the sweetness of the corn, less sugar may be used.


Macaroni Cabbage Salad Recipe

Submitted by RecipeTips.com
This macaroni salad feeds an army and is budget friendly. Great salad to bring to a potluck or entertaining guests on the patio.
Macaroni Cabbage Salad Recipe
PREP: 30 minutes
READY IN: 30 minutes
Ingredients
  • 1 box ring macaroni (7 oz box)
  • 3 cups cabbage, shredded
  • 1 cucumber, peeled, seeded, diced
  • 1 onion, diced (optional)
  • 1/2 cup green pepper, diced
  • 1 cup mayonnaise
  • 1/2 cup sugar
  • 1/2 cup cider vinegar
  • 1 teaspoon salt
Directions
  • Cook macaroni according to package directions; drain and rinse with cold water.
  • In a large bowl, combine cabbage, cucumber, onion and green pepper.
  • For dressing, combine mayonnaise, sugar, vinegar and salt.
  • Pour dressing over macaroni-cabbage mixture. Mix well.


NOTE: You can make this salad a day in advance so the flavors blend.

Stuffed Pork Chops Recipe

Submitted by RecipeTips.com
These pork chops are filled with a quick stuffing mixture that is full of the flavors of your favorite dressing. The sage and celery really come through and pair nicely with the pork chop.
Stuffed Pork Chops Recipe
PREP: 15 minutes
COOK: 25 minutes
READY IN: 40 minutes
Servings:
Change Servings
Ingredients
  • 4 pork chops , boneless
  • 3 tablespoons bread crumbs
  • 1/2 stalk celery , finely chopped
  • 1/2 onion , finely chopped
  • 2 tablespoons egg substitute
  • 1 tablespoon parsley , chopped
  • 1 tablespoon sage , chopped
  • freshly ground pepper
Directions
Preheat oven to 400° F. Spray a 1-quart shallow baking pan with nonstick spray. Cut a large, deep pocket in the side of each chop with a very sharp knife.

Combine the bread crumbs, celery, onion, egg substitute, parsley, sage and pepper in a medium bowl. Fill the pocket of each chop with the mixture; skewer the edges with toothpicks to hold them together, if necessary.

Spray a large nonstick skillet with nonstick spray and set over medium heat. Add the stuffed chops and brown, turning once, until golden brown on each side.

Transfer to the prepared baking pan; cover with foil and bake until the meat is no longer pink and the vegetables in the stuffing are tender, about 10 minutes.

Remove the foil and continue baking until the stuffing is golden and slightly crispy, 10 minutes more.


Wild Rice Side Dish Recipe

Submitted by RecipeTips.com
For those people who have picky non-onion eaters, this is a great side dish. The onion adds great flavor but leaves no pieces of onion in the dish. Full of flavor this will be perfect next to your pork chops or fish.
Wild Rice Side Dish Recipe
PREP: 5 minutes
COOK: 2 hours
READY IN: 2 hours
Servings:
Change Servings
Ingredients
  • 1/2 cup wild rice
  • 1/2 cup brown rice
  • 1 can beef consomme
  • 1 can water
  • 1/2 cup celery, chopped
  • 1/4 cup parsley, chopped
  • 1 onion, whole
Directions
Rinse and drain wild rice. Mix rices, consommé, water, celery, and parsley in casserole dish. Place whole onion in center of casserole. Cover and bake at 300° for 2 hours.

Remove onion. Fluff and serve.


Parmesan Roasted Broccoli Recipe

Submitted by RecipeTips.com
Broccoli roasted with garlic is a favorite among young and old. The best part is you put it in the oven and forget about it until 20 minutes later. The basil and lemon add a fresh flavor to the warm broccoli.
Parmesan Roasted Broccoli Recipe
PREP: 10 minutes
COOK: 25 minutes
READY IN: 35 minutes
Servings:
Change Servings
Ingredients
  • 4 pounds broccoli, cut into florets
  • 4 garlic cloves, peeled and minced
  • 6 1/2 tablespoons olive oil - divided
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1/3 cup freshly grated Parmesan cheese
  • 2 tablespoons basil leaves, julienned
  • 3 tablespoons pine nuts, toasted (optional)
Directions
Preheat oven to 425 degrees.

Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with salt and pepper. Roast for 20-25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, lemon zest, lemon juice, Parmesan cheese, basil and pine nuts, if desired. Serve hot.


Simple Crab Pasta Salad Recipe

Submitted by RecipeTips.com
A quick-and-easy crab salad you can throw together when you need a tasty dish to serve. This salad can be served as a side dish or as a main course for a light and simple meal.
Simple Crab Pasta Salad Recipe
PREP: 15 minutes
COOK: 10 minutes
READY IN: 25 minutes
Servings:
Change Servings
Ingredients
  • 12 ounces small shell pasta
  • 8 ounces imitation crab meat
  • 1 stalk celery
  • 1 can sliced black olives
  • 1 teaspoon dried onion flakes
  • 1 teaspoon tarragon
  • 1 teaspoon dill weed
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 cup mayonnaise plus 1 or 2 more tablespoons if needed
Directions
  • Prepare the pasta according to directions on the package; drain and rinse with cold water.
  • Dice the crab meat into bite size pieces; then dice the celery into small pieces. Drain the juice off the olives.
  • Combine the pasta and all other ingredients together in a large bowl; stir in the 3/4 cup of mayonnaise.
  • Stir until all ingredients are evenly coated with the mayonnaise. If salad seems a little dry, add 1 or 2 more tablespoons of mayonnaise.
  • Place in the refrigerator and allow to chill before serving.

Italian Garlic Bread Recipe

Submitted by RecipeTips.com
Flavorful garlic bread that will add a little something special to your meal. Serve beside a bed of pasta or a salad.
Italian Garlic Bread Recipe
PREP: 5 minutes
COOK: 10 minutes
READY IN: 15 minutes
Ingredients
  • 1/2 cup butter, softened
  • 2 tablespoons Italian seasoning
  • 2 cloves garlic, minced
  • 2 tablespoons Parmesan cheese, grated
  • 1 loaf French or Italian bread
Directions
Mix butter, seasoning, garlic and cheese until well blended.

Cut bread in half. Spread garlic mixture on both sides. Wrap loaf in foil.

Bake 10 minutes or until heated through at 400 degrees F.


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.

Parmesan Tilapia Recipe

Submitted by RecipeTips.com
Parmesan Tilapia Recipe
PREP: 5 minutes
COOK: 10 minutes
READY IN: 15 minutes
Servings:
Change Servings
Ingredients
  • 6 filets tilapia
  • 4 eggs, beaten
  • 1 cup seasoned Italian style breadcrumbs
  • 1/2 cup Parmesan cheese
  • 1/8 teaspoon black pepper
  • 1 tablespoon parsley
  • 6 tablespoons butter, melted
  • 1 lemon, sliced
Directions
Preheat oven to 350°. Spray a baking sheet with cooking spray; set aside.

In a shallow dish, beat eggs. In another shallow dish, combine breadcrumbs, cheese, pepper and parsley. Dip both sides of fillets into eggs, then breadcrumb mixture. Place on baking sheet, and drizzle melted butter over breaded fillets.

Bake for 7-10 minutes, until internal temperature of 160°. Garnish with lemon slices, if desired.


Great Twice Baked Potatoes Recipe

Submitted by RecipeTips.com
It's amazing how much better these potatoes are the second time around. The creaminess of mashed potatoes in that crip potato skin. Perfect for company.
Great Twice Baked Potatoes Recipe
Servings:
Change Servings
Ingredients
  • 2 baking potatoes (large)
  • 2 tablespoons butter
  • 2 tablespoons milk
  • 1/8 teaspoon salt
  • 1 dash pepper
  • 1/2 cup shredded cheese
Directions
Heat oven 375°. Wash potatoes. Poke holes with fork.

Place on oven rack. Bake the potatoes for 1 hour or until tender; cool.

When potatoes cool enough to touch, cut lengthwise in half. Scoop out inside of potatoes and put in bowl. Set potato skins aside.

Increase oven to 400°. Mash potatoes in bowl, add milk, butter, salt, pepper and cheese. Put mashed potatoes back into potato skins. Put on cookie sheet and bake another 20 minutes.


Nutty Brussels Sprouts Recipe

Submitted by RecipeTips.com
Once you get over the childhood fright after the mention of "Brussels Sprouts", you'll find they are a vegetable you want more often than special occasions. Versatile and delicious, these little morsels are delicious, especially when paired with pine nuts and garlic.
Nutty Brussels Sprouts Recipe
PREP: 5 minutes
COOK: 10 minutes
READY IN: 15 minutes
Ingredients
  • 1 1/2 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 2 garlic cloves, sliced thin (large)
  • 1/2 pound Brussels sprouts, trimmed, halved
  • 2 tablespoons pine nuts
  • salt and pepper, to taste
Directions
Melt 1 tablespoon butter with oil in a heavy skillet over moderate heat. Add garlic and cook, stirring, until pale golden, about 3 minutes. Using a slotted spoon, transfer to small bowl.

Reduce heat to low. Arrange sprouts cut side down in one layer in skillet. Sprinkle with pine nuts and salt to taste. Cook uncovered, without turning, until crisp-tender and golden brown on cut sides, about 10-15 minutes.

Transfer sprouts to a plate with brown sides up. Leave the pine nuts in the pan.

Add the remaining 1/2 tablespoon butter to the pan and cook nuts over moderate heat, stirring until pale golden, about a minute.

Stir in the garlic from earlier, then spoon over the sprouts. Season with freshly ground pepper.


Perfect Tacos Recipe

Submitted by RecipeTips.com
A perfect weeknight meal that the kids will enjoy. Serve it beside a Mexican rice for your own fiesta. Ole!
Perfect Tacos Recipe
PREP: 15 minutes
COOK: 15 minutes
READY IN: 30 minutes
Servings:
Change Servings
Ingredients
  • 2 pounds ground beef
  • 2 packages taco seasoning mix (1 1/2 ounce pkg)
  • 1 can tomato paste (6 ounce can)
  • 1 cup water
  • 1 head lettuce, chopped
  • 1 tomato (optional), seeded, diced
  • 1/2 onion, diced (optional)
  • 1/2 green pepper, diced (optional)
  • 1/2 cup sour cream (optional)
  • 1 package flour tortillas
  • 2 packages shredded cheddar cheese (4 ounce pkg)
Directions
In a 12" skillet over high heat, cook ground beef until browned, stirring frequently.

Stir in water, tomato paste and taco seasoning mix, heat to boiling.

Reduce heat to medium-low; simmer 10 minutes.

Meanwhile chop lettuce, dice tomatoes and vegetables.

Warm tortillas in the microwave.

Top each tortilla with desired toppings and enjoy!


Simple Mexican Rice Recipe

Submitted by RecipeTips.com
You won't believe that this recipe would taste so good but it actually does! The leftovers are even better the next day. This is an inexpensive way to make rice and it is healthier than the boxes rices that are packed full with sodium.
Simple Mexican Rice Recipe
PREP: 5 minutes
COOK: 25 minutes
READY IN: 30 minutes
Ingredients
  • 1 tablespoon butter
  • 1 1/2 cups long grain rice
  • 1 can tomato sauce (8 ounce can)
  • 3 1/3 cups low-sodium chicken broth
Directions
In large saute pan with lid, melt butter over medium heat.

Add rice and cook, stirring, until rice turns white and very lightly brown.

Remove from heat and stir in tomato sauce and chicken broth; return to heat. Bring to a boil.

Cover and reduce heat to low. Cook for 20-25 minutes or until almost all liquid is absorbed.

Remove lid and fluff with a fork. Continue to cook on low for about 5 minutes to remove any extra liquid.


Mexi Corn Dip Recipe

Submitted by RecipeTips.com
This surprisingly addictive will have you grinning with how simple it is to make. Great served with tortilla chips or crackers, you won't be able to keep your hands out of the bowl!
Mexi Corn Dip Recipe
PREP: 10 minutes
COOK: 0 minutes
READY IN: 10 minutes
Ingredients
  • 3 cans Mexican-style corn, drained (11 oz cans)
  • 1 cup mayonnaise
  • 2 cups sour cream
  • 4 green onions, chopped
  • 1/2 cup cilantro, chopped
  • 2 cups Cheddar cheese, shredded
  • 1 teaspoon lime juice
  • 1 teaspoon cumin
  • 1 pinch cayenne pepper
  • 1/4 teaspoon salt
Directions
In a large serving bowl, stir together the corn, mayonnaise, sour cream, green onions, cilantro, Cheddar cheese and lime juice.

Season with cumin, cayenne pepper, and salt. Stir to blend in seasonings, then refrigerate until chilled before serving.


Turkey Tenderloins Recipe

Submitted by RecipeTips.com
Grilled turkey tenderloins are perfect to entertain with. The marinade these are in have a hint of Asian flavor and keep the turkey moist and tender. This marinade would also be wonderful on chicken.
Turkey Tenderloins Recipe
PREP: 10 minutes
COOK: 20 minutes
READY IN: 30 minutes
Ingredients
  • 2 turkey tenderloins
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons minced onion
  • 1/4 teaspoon ground ginger
  • 1 dash black pepper
  • 1/4 cup dry sherry
  • 1/4 cup soy sauce
  • 1/4 cup vegetable oil
  • 1 dash garlic powder
Directions
In a large bowl, whisk together the lemon juice, minced onion, ginger, black pepper, sherry, soy sauce, oil and garlic powder to make marinade.

Add turkey tenderloins and turn to coat both sides. Cover and marinate for several hours or overnight in the refrigerator, turning occasionally.

Grill tenderloins over a hot grill 10-12 minutes per side, depending on thickness. Turkey is done when the meat is 170°.


Baked Mashed Potatoes 5 Recipe

Submitted by RecipeTips.com
Great mashed potatoes that can be made ahead and still keep their creamy texture. Make them the night before and put them in the refrigerator until ready to put them in the oven.
Baked Mashed Potatoes 5 Recipe
Servings:
Change Servings
Ingredients
  • 10 potatoes, peeled, quartered
  • 8 ounces cream cheese
  • 1/2 pint sour cream
  • 1 stick butter
  • 1 tablespoon chives (optional)
Directions
Boil potatoes in water until soft; drain.

Mash potatoes and add cream cheese, sour cream and butter. Put in a casserole dish and bake at 350° for 1 hour.


Fried Green Beans Recipe

Submitted by RecipeTips.com
Green beans fried in butter until slightly browned, adding a boost of flavor to this popular vegetable. Your family will love this easy and tasty method of cooking green beans.
Fried Green Beans Recipe
PREP: 10 minutes
COOK: 20 minutes
READY IN: 30 minutes
Container: Large skillet
Ingredients
  • 1 pound green beans
  • 3 tablespoons butter or margarine
  • Salt and pepper to taste
Directions
  • Snap ends of beans and leave whole.
  • Boil or steam green beans until just crisp-tender. Beans should still have a little bite to them. Do not overcook.
  • Drain off any moisture and pat dry with paper towels.
  • In a large skillet, heat the butter or margarine until sizzling.
  • Add the green beans and fried over medium-high heat until beans are lightly browned. Season to taste with salt and pepper.
  • Serve immediately while still warm.

Orange Jell-O Vegetable Salad Recipe

Submitted by RecipeTips.com
An old fashioned salad with a fresh orange flavor and vegetables that give it a crunchy texture.
Orange Jell-O Vegetable Salad Recipe
PREP: 1 hour
READY IN: 1 hour
Container: Medium salad bowl
Servings:
Change Servings
Ingredients
  • 2 packages orange Jell-O® - 3 oz. each
  • 2 cups boiling water
  • 1 cup shredded carrots
  • 1 cup chopped celery
  • 1 tablespoon minced onion
  • 1 cup mayonnaise
  • 1 cup whipped topping
Directions
  • In a heat proof bowl, combine the Jell-O and boiling water; stir until all of the Jell-O has dissolved. Allow the Jell-O to cool and then refrigerate until it begins to jell.
  • While the Jell-O is cooling shred the carrots and chop the celery; mince the onion.
  • Once the Jell-O begins to jell, stir in the prepared vegetables.
  • Add the mayonnaise and stir until well mixed.
  • Fold in the whipped topping.
  • Pour into a medium size salad bowl and place in the refrigerator to chill the salad before serving.

Apple Pie ala Mode Recipe

Submitted by RecipeTips.com
The classic dessert served warm from the oven and topped with a scoop of vanilla ice cream. Be sure to use a good baking apple so that the apples will hold their shape after they are baked. See our Apple Cooking guide for other interesting ways to cook apples.
Apple Pie ala Mode Recipe
PREP: 45 minutes
COOK: 1 hour
READY IN: 1.75 hours
Serving Size: 1 piece
Servings:
Change Servings
Ingredients
  • 15 ounces 9
  • 3 pounds cooking apples, or 6 cups sliced apples
  • 2/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (may use freshly grated nutmeg)
  • 1 1/2 tablespoons corn starch
  • 1 tablespoon unsalted butter, cut into small pieces
Directions
  • Preheat oven to 425º F.
  • Peel, core, and slice apples in 1/2" to 3/4" thick slices and place in a large bowl.
  • Mix cinnamon, sugar, cornstarch, and nutmeg together and sprinkle over the apples.
  • Place 1 crust in bottom of pie tin, overlapping the edges of pie tin.
  • Pour sliced apples mixture on crust. Dot apple mixture with butter. Cover apples with remaining crust.
  • Crimp the top crust to the bottom crust. Cut approximately 6 slits in top crust.
  • To prevent crimped crust from over browning, cover crimped edges with aluminum foil.
  • Place pie pan on cookie sheet and place in oven. Bake 50-60 minutes or until crust is golden in color and apples are soft.
  • Serve warm or cold with your favorite topping.
Note: To dot with butter, cut butter into small pieces and sprinkle over pie filling.

Grocery List

Ingredient Recipe
7 pounds roasting chicken, cut into pieces Roasted Chicken with Vegetables
1 tablespoon unsalted butter, softened Roasted Chicken with Vegetables
1/2 cup unsalted butter, melted Roasted Chicken with Vegetables
3 carrots, cut into chunks Roasted Chicken with Vegetables
2 zucchini, thickly sliced Roasted Chicken with Vegetables
8 ounces button mushrooms, stemmed and halved (optional) Roasted Chicken with Vegetables
1 pound fingerling potatoes, halved Roasted Chicken with Vegetables
1/2 cup low sodium chicken stock Roasted Chicken with Vegetables
4 sprigs rosemary, more to garnish Roasted Chicken with Vegetables
8 fresh sprigs of thyme, more to garnish Roasted Chicken with Vegetables
1 1/2 pounds carrots Glazed Carrots with Brown Sugar and Orange Zest
1/3 cup brown sugar, packed Glazed Carrots with Brown Sugar and Orange Zest
1/2 teaspoon salt Glazed Carrots with Brown Sugar and Orange Zest
1/2 teaspoon orange peel, grated Glazed Carrots with Brown Sugar and Orange Zest
2 tablespoons butter or margarine Glazed Carrots with Brown Sugar and Orange Zest
1/2 cup almonds, sliced Mandarin Orange Lettuce Salad with Carmelized Almonds
3 tablespoons sugar Mandarin Orange Lettuce Salad with Carmelized Almonds
1 head red leaf lettuce, torn Mandarin Orange Lettuce Salad with Carmelized Almonds
1 can mandarin oranges, drained (11 ounce can) Mandarin Orange Lettuce Salad with Carmelized Almonds
1/2 tablespoon salt Mandarin Orange Lettuce Salad with Carmelized Almonds
1/4 cup oil Mandarin Orange Lettuce Salad with Carmelized Almonds
1 dash pepper Mandarin Orange Lettuce Salad with Carmelized Almonds
1 tablespoon parsley Mandarin Orange Lettuce Salad with Carmelized Almonds
2 tablespoons sugar Mandarin Orange Lettuce Salad with Carmelized Almonds
2 tablespoons balsamic vinegar Mandarin Orange Lettuce Salad with Carmelized Almonds
1 dash Tabasco sauce Mandarin Orange Lettuce Salad with Carmelized Almonds
1 cup water Multigrain Bread
1 tablespoon or 1 packet dry yeast Multigrain Bread
1 cup white bread flour, more as needed Multigrain Bread
1 cup whole wheat flour Multigrain Bread
1/2 cup cornmeal Multigrain Bread
1/2 cup rolled oats (oatmeal) Multigrain Bread
1 teaspoon salt Multigrain Bread
2 tablespoons honey Multigrain Bread
3 tablespoons vegetable oil Multigrain Bread
2 cups heavy cream Chocolate Cream Filled Puff Pastries
2 tablespoons powdered sugar Chocolate Cream Filled Puff Pastries
4 ounces semi-sweet chocolate, broken up into small pieces. Chocolate Cream Filled Puff Pastries
2 cups water Chocolate Cream Filled Puff Pastries
2 sticks butter Chocolate Cream Filled Puff Pastries
2 cups flour Chocolate Cream Filled Puff Pastries
8 eggs Chocolate Cream Filled Puff Pastries
4 pounds beef roast Crockpot French Dip Sandwich
1 package Italian seasoning dressing mix (dry) Crockpot French Dip Sandwich
1 can beef consomme Crockpot French Dip Sandwich
1 can water Crockpot French Dip Sandwich
1 package au jus mix (dry) Crockpot French Dip Sandwich
1 package dry onion soup (optional) Crockpot French Dip Sandwich
8 cups sweet corn kernels Best Frozen Corn
1 cup water Best Frozen Corn
1 teaspoon salt Best Frozen Corn
1/3 cup sugar Best Frozen Corn
1/2 stick butter Best Frozen Corn
1 box ring macaroni (7 oz box) Macaroni Cabbage Salad
3 cups cabbage, shredded Macaroni Cabbage Salad
1 cucumber, peeled, seeded, diced Macaroni Cabbage Salad
1 onion, diced (optional) Macaroni Cabbage Salad
1/2 cup green pepper, diced Macaroni Cabbage Salad
1 cup mayonnaise Macaroni Cabbage Salad
1/2 cup sugar Macaroni Cabbage Salad
1/2 cup cider vinegar Macaroni Cabbage Salad
1 teaspoon salt Macaroni Cabbage Salad
4 pork chops , boneless Stuffed Pork Chops
3 tablespoons bread crumbs Stuffed Pork Chops
1/2 stalk celery , finely chopped Stuffed Pork Chops
1/2 onion , finely chopped Stuffed Pork Chops
2 tablespoons egg substitute Stuffed Pork Chops
1 tablespoon parsley , chopped Stuffed Pork Chops
1 tablespoon sage , chopped Stuffed Pork Chops
freshly ground pepper Stuffed Pork Chops
1/2 cup wild rice Wild Rice Side Dish
1/2 cup brown rice Wild Rice Side Dish
1 can beef consomme Wild Rice Side Dish
1 can water Wild Rice Side Dish
1/2 cup celery, chopped Wild Rice Side Dish
1/4 cup parsley, chopped Wild Rice Side Dish
1 onion, whole Wild Rice Side Dish
4 pounds broccoli, cut into florets Parmesan Roasted Broccoli
4 garlic cloves, peeled and minced Parmesan Roasted Broccoli
6 1/2 tablespoons olive oil - divided Parmesan Roasted Broccoli
1 1/2 teaspoons kosher salt Parmesan Roasted Broccoli
1/2 teaspoon freshly ground black pepper Parmesan Roasted Broccoli
2 teaspoons lemon zest Parmesan Roasted Broccoli
2 tablespoons freshly squeezed lemon juice Parmesan Roasted Broccoli
1/3 cup freshly grated Parmesan cheese Parmesan Roasted Broccoli
2 tablespoons basil leaves, julienned Parmesan Roasted Broccoli
3 tablespoons pine nuts, toasted (optional) Parmesan Roasted Broccoli
12 ounces small shell pasta Simple Crab Pasta Salad
8 ounces imitation crab meat Simple Crab Pasta Salad
1 stalk celery Simple Crab Pasta Salad
1 can sliced black olives Simple Crab Pasta Salad
1 teaspoon dried onion flakes Simple Crab Pasta Salad
1 teaspoon tarragon Simple Crab Pasta Salad
1 teaspoon dill weed Simple Crab Pasta Salad
1/2 teaspoon salt Simple Crab Pasta Salad
1/8 teaspoon pepper Simple Crab Pasta Salad
3/4 cup mayonnaise plus 1 or 2 more tablespoons if needed Simple Crab Pasta Salad
1/2 cup butter, softened Italian Garlic Bread
2 tablespoons Italian seasoning Italian Garlic Bread
2 cloves garlic, minced Italian Garlic Bread
2 tablespoons Parmesan cheese, grated Italian Garlic Bread
1 loaf French or Italian bread Italian Garlic Bread
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
6 filets tilapia Parmesan Tilapia
4 eggs, beaten Parmesan Tilapia
1 cup seasoned Italian style breadcrumbs Parmesan Tilapia
1/2 cup Parmesan cheese Parmesan Tilapia
1/8 teaspoon black pepper Parmesan Tilapia
1 tablespoon parsley Parmesan Tilapia
6 tablespoons butter, melted Parmesan Tilapia
1 lemon, sliced Parmesan Tilapia
2 baking potatoes (large) Great Twice Baked Potatoes
2 tablespoons butter Great Twice Baked Potatoes
2 tablespoons milk Great Twice Baked Potatoes
1/8 teaspoon salt Great Twice Baked Potatoes
1 dash pepper Great Twice Baked Potatoes
1/2 cup shredded cheese Great Twice Baked Potatoes
1 1/2 tablespoons unsalted butter, divided Nutty Brussels Sprouts
1 tablespoon olive oil Nutty Brussels Sprouts
2 garlic cloves, sliced thin (large) Nutty Brussels Sprouts
1/2 pound Brussels sprouts, trimmed, halved Nutty Brussels Sprouts
2 tablespoons pine nuts Nutty Brussels Sprouts
2 pounds ground beef Perfect Tacos
2 packages taco seasoning mix (1 1/2 ounce pkg) Perfect Tacos
1 can tomato paste (6 ounce can) Perfect Tacos
1 cup water Perfect Tacos
1 head lettuce, chopped Perfect Tacos
1 tomato (optional), seeded, diced Perfect Tacos
1/2 onion, diced (optional) Perfect Tacos
1/2 green pepper, diced (optional) Perfect Tacos
1/2 cup sour cream (optional) Perfect Tacos
1 package flour tortillas Perfect Tacos
2 packages shredded cheddar cheese (4 ounce pkg) Perfect Tacos
1 tablespoon butter Simple Mexican Rice
1 1/2 cups long grain rice Simple Mexican Rice
1 can tomato sauce (8 ounce can) Simple Mexican Rice
3 1/3 cups low-sodium chicken broth Simple Mexican Rice
3 cans Mexican-style corn, drained (11 oz cans) Mexi Corn Dip
1 cup mayonnaise Mexi Corn Dip
2 cups sour cream Mexi Corn Dip
4 green onions, chopped Mexi Corn Dip
1/2 cup cilantro, chopped Mexi Corn Dip
2 cups Cheddar cheese, shredded Mexi Corn Dip
1 teaspoon lime juice Mexi Corn Dip
1 teaspoon cumin Mexi Corn Dip
1 pinch cayenne pepper Mexi Corn Dip
1/4 teaspoon salt Mexi Corn Dip
2 turkey tenderloins Turkey Tenderloins
2 tablespoons fresh lemon juice Turkey Tenderloins
2 tablespoons minced onion Turkey Tenderloins
1/4 teaspoon ground ginger Turkey Tenderloins
1 dash black pepper Turkey Tenderloins
1/4 cup dry sherry Turkey Tenderloins
1/4 cup soy sauce Turkey Tenderloins
1/4 cup vegetable oil Turkey Tenderloins
1 dash garlic powder Turkey Tenderloins
10 potatoes, peeled, quartered Baked Mashed Potatoes 5
8 ounces cream cheese Baked Mashed Potatoes 5
1/2 pint sour cream Baked Mashed Potatoes 5
1 stick butter Baked Mashed Potatoes 5
1 tablespoon chives (optional) Baked Mashed Potatoes 5
1 pound green beans Fried Green Beans
3 tablespoons butter or margarine Fried Green Beans
2 packages orange Jell-O® - 3 oz. each Orange Jell-O Vegetable Salad
2 cups boiling water Orange Jell-O Vegetable Salad
1 cup shredded carrots Orange Jell-O Vegetable Salad
1 cup chopped celery Orange Jell-O Vegetable Salad
1 tablespoon minced onion Orange Jell-O Vegetable Salad
1 cup mayonnaise Orange Jell-O Vegetable Salad
1 cup whipped topping Orange Jell-O Vegetable Salad
15 ounces 9 Apple Pie ala Mode
3 pounds cooking apples, or 6 cups sliced apples Apple Pie ala Mode
2/3 cup granulated sugar Apple Pie ala Mode
1 teaspoon ground cinnamon Apple Pie ala Mode
1/4 teaspoon ground nutmeg (may use freshly grated nutmeg) Apple Pie ala Mode
1 1/2 tablespoons corn starch Apple Pie ala Mode
1 tablespoon unsalted butter, cut into small pieces Apple Pie ala Mode
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