RecipeTips.com

Meal Plan: January 6 - 12, 2013


Day 1
Dinner: 
Italian Pot Roast - Stracotto
Lemon and Garlic Roasted Potatoes
Sweet Potato Side Dish
Broccoli Salad with Bacon
Boston Cream Pie

Day 2
Dinner: 
Slow Cooker Beef Stroganoff 5
Frozen Sweet Corn (not Precooked)
Easy Cabbage Salad
The frozen sweet corn is a great recipe but of course must be prepared during sweet corn season. If you don't have home frozen sweet corn just substitute frozen corn from the supermarket.

Day 3
Dinner: 
Cheesy Joes
Banana Jell-o Salad

Day 4
Dinner: 
Orange Pork Stir Fry
Pork Egg Rolls
Baked White Rice
Coconut Krispies

Day 5
Dinner: 
White Bean and Ham Soup
Beer Biscuits
Mom's Ginger Snap Cookies

Day 6
Dinner: 
Confetti Chicken Spaghetti
Pea and Cheese Salad
Simple Garlic Bread

Day 7
Dinner: 
Spicy Salmon Fillets
Vegetable and Rice Medley
French Dressing for Lettuce
Coconut Cream Pie
Serve this French dressing recipe on a wedge of lettuce or shredded lettuce. Add other fresh vegetables to the salad if desired.

Italian Pot Roast - Stracotto Recipe

Submitted by RecipeTips.com
This wine-and-garlic infused roast is a delicious variant of the classic American pot roast. Don't be alarmed by the quantity of garlic; it mellows as it cooks.
Italian Pot Roast - Stracotto Recipe
PREP: 30 minutes
COOK: 3 hours
READY IN: 4 hours
Container: Heavy 10
Serving Size: 2 slices
Servings:
Change Servings
Ingredients
  • 10 cloves garlic, 1 minced, 9 peeled and left whole (use more if desired)
  • 1/4 cup parsley leaves, finely chopped
  • 2 teaspoons lemon zest (zest from 1/2 lemon)
  • 3 tablespoons olive oil, divided
  • 3 1/2 pounds chuck roast
  • 1 large onion, finely chopped
  • 1 stalk celery, finely chopped
  • 1 large carrot, finely chopped
  • 2 cups dry red wine
  • 3 tablespoons tomato paste
  • salt and pepper
  • OPTIONAL SEASONING:
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
Directions
  • Mash together the minced clove of garlic, parsley, lemon zest, 1/2 teaspoon salt and 2 teaspoons olive oil. Make narrow slits, about an inch deep, in the surface of the meat and pack the parsley mixture into the slits. Salt and pepper the meat.
  • Heat remaining olive oil in a heavy skillet or Dutch oven and brown the meat on all sides. Remove meat to a plate and add onion, celery and carrot to the pan. Cook 5 minutes, stirring occasionally. Add peeled garlic cloves and cook another minute or two. Add these vegetables to the plate with the meat.
  • Add wine to browning pan, raise the heat and boil until reduced by half. If using optional seasonings, add to the browning pan along with the wine. Stir in tomato paste. Return vegetables and meat to pan. Cover and adjust heat to maintain a very low simmer. Cook until tender, 2 - 3 hours, checking periodically to add water if  liquid level gets too low (should be at least an inch). Turn meat once or twice as it cooks.
  • Taste for seasoning, adding salt and pepper as needed. Slice thickly and serve hot, with sauce spooned over. Serve with polenta, noodles, rice or potatoes.

Lemon and Garlic Roasted Potatoes Recipe

Submitted by RecipeTips.com
These roasted potatoes are a delicious and easy side dish to any meal. The lemon adds that touch of flavor to make you want more. Top with sour cream and chives, if desired.
Lemon and Garlic Roasted Potatoes Recipe
PREP: 5 minutes
COOK: 45 minutes
READY IN: 50 minutes
Container: Large baking sheet
Servings:
Change Servings
Ingredients
  • 2 pounds potatoes
  • 1/2 cup butter - melted
  • 4 cloves garlic - minced
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
Directions
  • Preheat oven to 350 degrees.
  • Clean potatoes and cut in half. Place on baking sheet lined with foil or parchment paper.
  • In a small bowl, combine melted butter, garlic, lemon juice and salt.
  • Pour mixture over potatoes, stir to coat. Top with parmesan cheese.
  • Cover sheet with foil. Bake covered for 30 minutes. Uncover and bake 10-15 minutes longer, until light golden brown and tender.

Sweet Potato Side Dish Recipe

Submitted by RecipeTips.com
The combination of balsamic vinegar and Dijon mustard is an unexpected but delicious flavor enhancement for this tasty side dish of sweet potatoes, craisins, golden raisins, and pecans.
Sweet Potato Side Dish Recipe
PREP: 25 minutes
COOK: 35 minutes
READY IN: 1 hour
Container: large baking sheet, medium mixing bowl, serving bowl
Servings:
Change Servings
Ingredients
  • 4 pounds sweet potatoes - peeled and cut into 3/4 inch cubes
  • 1 red onion - small and cut into thin wedges
  • 1/4 cup olive oil - plus 3 tablespoons
  • salt and pepper to taste
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 cup pecans - slightly chopped
  • 1/2 cup golden raisins
  • 1/4 cup craisins
Directions
  • Combine sweet potatoes and 3 tablespoons of olive oil on a large baking sheet.
  • Toss to coat all pieces.
  • Spread them out on the baking sheet in an even layer.
  • Season with salt and pepper.
  • Bake at 450° for 35 minutes or until nicely browned, stirring occasionally.
  • Combine 1/4 cup of olive oil, vinegar and mustard in a medium bowl. Whisk to combine.
  • Place roasted potatoes and onions in a large serving bowl.
  • Add crasins, raisins and pecans.
  • Toss to combine.
  • Pour dressing over the top and toss gently.
  • Serve warm or cool.

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.


Boston Cream Pie Recipe

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

Slow Cooker Beef Stroganoff 5 Recipe

Submitted by RecipeTips.com
Slow Cooker Beef Stroganoff 5 Recipe
Ingredients
  • 2 pounds beef top sirloin steak, cut into thin strips
  • 3 tablespoons olive oil
  • 1 cup water
  • 1 packet beef stroganoff seasoning (1 1/2 ounce pkg)
  • 1 pound mushrooms, sliced
  • 1 onion, chopped
  • 3 tablespoons butter
  • 1/4 cup port wine or beef broth
  • 2 teaspoons ground mustard
  • 1 teaspoon sugar
  • 1 1/2 cups sour cream
  • egg noodles, cooked
  • fresh parsley, minced (optional)
Directions
Brown meat in oil.

Add water and seasoning mix. Stir to loosen browned bits from pan. Transfer meat and drippings to a 3-quart slow cooker.

Sauté mushrooms and onion in butter until tender. Combine the wine, mustard and sugar, stir into mushroom mixture. Add to slow cooker. Cover and cook on low for 6-8 hours or until meat is tender.

Stir in sour cream. Serve with noodles. Sprinkle with parsley if desired.


Frozen Sweet Corn not Precooked Recipe

Submitted by RecipeTips.com
Avoid the hassle of precooking sweet corn when you are freezing it with this easy frozen corn recipe. Just cut off the cob, and mix with ice water, sugar, and salt.
Frozen Sweet Corn not Precooked Recipe
Container: Freezer-safe containers or bags
Ingredients
  • 15 cups Fresh sweet corn cut off the cob - per batch
  • 5 cups ice water
  • 1/2 cup sugar - per batch
  • 2 tablespoons salt - per batch
Directions
  • Husk and clean sweet corn, removing as much silk as possible.
  • Prepare a large bowl of ice water and set up a workspace where the water, sugar and salt are located. Also, allow enough space for a large bowl for mixing the corn and an area where you can fill freezer containers or bags.
  • Slice the corn kernels from the cob into a thoroughly cleaned sink.
  • Combine 15 cups of corn with 5 cups of ice water, 1/2 cup of sugar, and 2 tablespoons of salt.
  • Stir mixture together and the scoop into freezer containers or bags. You can fill pint, quart or gallon size containers. Use whatever you feel is appropriate for your use. Divide liquid evenly between the containers. The liquid is used when you cook the corn before serving.
  • Seal the containers or bags tightly. Be sure to leave room for expansion when the corn freezes.
  • Place the corn in the freezer as soon as possible.
  • TO SERVE: When you are going to serve the frozen corn, place the entire contents in a pan and boil until cooked thoroughly. You will know when it is done by its flavor. If it is done it will have the sweet flavor of sweet corn. If it isn't it will have a raw corn flavor, which means you just need to cook it longer. It can also be cooked in the microwave. Just place frozen corn in a covered microwave-safe dish and make sure there is plenty of room in the dish for when the corn boils. Cook on high for 5 minutes; take out and break up frozen pieces. Return to microwave and cook for 10 minutes; remove and stir. Microwave for 5 more minutes; drain juices and serve.
Note: If you use freezer bags be sure to place them in the freezer standing up so the juices don't leak out. Once they are frozen you can lay them down to store.

Easy Cabbage Salad Recipe

Submitted by RecipeTips.com
This crunchy sweet-and-sour salad, a favorite with kids, lends itself to endless variations. For instance, try adding celery, chopped apples or raisins.
Easy Cabbage Salad Recipe
PREP: 15 minutes
Ingredients
  • 1 pound cabbage
  • 2 carrots
  • 2 tablespoons honey
  • 2 tablespoons balsamic vinegar
  • 1/2 cup sunflower seeds or almonds (optional)
  • 1 pinch salt
Directions
  • Coarsely chop or grate about half a medium sized head of green cabbage. Coarsely chop or grate 2 carrots. Mix cabbage and carrots together.
  • In a small bowl, mix together 2 tablespoons honey, 2 tablespoons balsamic vinegar and a pinch of salt. Pour the dressing over the vegetables, mix well and, if you wish, sprinkle with 1/2 cup roasted salted sunflower seeds or toasted almonds, chopped or slivered.

Cheesy Joes Recipe

Submitted by RecipeTips.com
Similar to Sloppy Joes, this Cheesy Joes recipe is quick-and-easy to make. This cheesy hamburger is a great option when you need to fix a meal in a hurry for a hungry family. Serve it with chips or fix a Cheesy Potato Casserole for the perfect side dish.
Cheesy Joes Recipe
PREP: 15 minutes
COOK: 20 minutes
READY IN: 35 minutes
Servings:
Change Servings
Ingredients
  • 2 pounds ground beef
  • 1 teaspoon onion salt
  • 1 can cream of mushroom soup
  • 6 ounces Velveeta cheese (add more if you prefer a cheesier sandwich)
Directions
  • Brown the ground beef and add the onion salt when browning; drain grease.
  • Add the cream of mushroom soup and Velveeta cheese.
  • Cook on medium-low heat until the mixture is hot and all the cheese is melted.
  • Serve on a hamburger bun.

Banana Jell-o Salad Recipe

Submitted by RecipeTips.com
A quick and easy jell-o salad that can be made with your favorite flavor of jell-o. Bananas and whipped topping are all it takes to give this jell-o salad a special taste.
Banana Jell-o Salad Recipe
PREP: 15 minutes
READY IN: 15 minutes
Servings:
Change Servings
Ingredients
  • 1 package jell-o, small package, any flavor
  • 1 to 2 bananas, according to your taste
  • 8 ounces whipped topping (you may not use the full container)
Directions
  • In a serving bowl, prepare the jell-o according to the package directions.
  • Add sliced bananas so that they are spread out evenly on the top.
  • Put the bowl of jell-o and bananas in the refrigerator until the jell-o is firmly set.
  • When firm, remove from the refrigerator and spread the whipping topping over the top. Spread an even layer on the jell-o about three quarters of an inch thick, or desired thickness.
  • Serve immediately or store in the refrigerator until you are ready to serve it.

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.

White Bean and Ham Soup Recipe

Submitted by RecipeTips.com
A combination of leftover ham, white beans, and carrots make this a very hearty soup that goes well with crusty breads and cheese. A great way to use up your leftover ham. See our collection of soup recipes for more hearty soups.
White Bean and Ham Soup Recipe
PREP: 30 minutes
COOK: 1.5 hours
READY IN: 2 hours
Container: large heavy stock pot
Serving Size: 12 ounces
Servings:
Change Servings
Ingredients
  • 16 ounces dried Great Northern beans
  • 1 cup diced sweet yellow onion
  • 3 cloves garlic, diced
  • 1 tablespoon oil
  • 1 1/2 quarts chicken broth or stock
  • 2 bay leaves
  • 2 cups peeled and diced potatoes
  • 2 stalks celery, diced
  • 3 carrots, peeled and diced
  • 1 1/2 pounds to 2 1/2 pound ham shank
  • 1/4 teaspoon black ground pepper
  • 1 teaspoon salt
  • 1/4 teaspoon ground cumin
Directions
  • Soak beans overnight in salt water, drain.
  • In bottom of stock pot, add oil and sauté onions and garlic over medium heat until softened (about 4 to 5 minutes).
  • Remove from heat.
  • Add remaining vegetables, seasonings, ham shank, drained beans, and chicken stock or broth.
  • Bring to a boil. Reduce heat to simmer, cover and cook 1 1/2 hours.
  • Remove ham shank from soup. Allow ham shank to cool slightly. Remove meat from bone. Discard bones, fat, and skin. Add meat to soup.
  • Continue cooking on simmer for an additional 30 to 45 minutes or until beans are soft.

Beer Biscuits Recipe

Submitted by RecipeTips.com
A perfect throw-together biscuit that is great with any meal. They are quick to mix up and bake in 20 minutes. Throw in the oven just before eating and serve them warm to make them even better.
Beer Biscuits Recipe
PREP: 20 minutes
COOK: 20 minutes
READY IN: 40 minutes
Ingredients
  • 4 cups biscuit baking mix
  • 12 ounces can of beer
  • 2 tablespoons sugar
Directions
  • In large mixing bowl, combine biscuit mix, beer and sugar; beat 1 minute.
  • Place in greased muffin tins and bake at 375 degrees F. for 20 minutes.
  • Makes 1 1/2 dozen.
NOTE: They are as good the next day as the day you made them!

Moms Ginger Snap Cookies Recipe

Submitted by RecipeTips.com
A snappy cookie that is full of flavor. If you prefer a soft molasses cookies, add slice of bread to the container.
Moms Ginger Snap Cookies Recipe
PREP: 20 minutes
COOK: 15 minutes
Ingredients
  • 1 cup sugar
  • 3/4 cup shortening
  • 1 egg, well beaten
  • 4 tablespoons molasses
  • 1 teaspoon ginger
  • 2 1/2 teaspoons soda
  • 1/4 teaspoon salt
  • 2 cups flour
  • 1 teaspoon cinnamon
Directions
Mix all ingredients together; chill dough for at least an hour.

Roll into balls. Roll balls in sugar and place onto cookie sheet. Gently press down on balls.

Bake at 350° for 12-15 minutes.


Confetti Chicken Spaghetti Recipe

Great recipe for a crowd. This recipe also freezes well.
Confetti Chicken Spaghetti Recipe
PREP: 1.5 hours
COOK: 45 minutes
READY IN: 2.5 hours
Servings:
Change Servings
Ingredients
  • 3 1/2 pounds chicken
  • 5 cups water
  • 1 cube chicken bouillon
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 1 green pepper, diced
  • 1/2 clove garlic, crushed
  • 1 can diced tomatoes (14.5 oz can)
  • 1/2 cup butter
  • 1 can tomato soup
  • 1 can cream of mushroom soup
  • 1 can olives, chopped (optional)
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 teaspoons oregano
  • 1 tablespoon chili powder
  • salt and pepper, to taste
  • 16 ounces spaghetti
  • 1/2 cup Cheddar cheese, shredded
Directions
  • Boil chicken pieces in 5 cups salted water.
  • Remove chicken from pot and set aside. Boil remaining water down to 2 cups.
  • Add chicken bouillon, onion, celery, green pepper and garlic; simmer 30 minutes.
  • Add tomatoes, butter, cream of mushroom soup, tomato soup, olives, Worcestershire sauce, oregano, chili powder, salt and pepper. Simmer until well mixed.
  • Meanwhile, cook spaghetti according to package; drain. Add to above mixture.
  • Remove chicken from bones and cube. Add chicken to pasta mixture. Add Cheddar cheese.
  • Place in casserole dish and refrigerate overnight.
  • Bake at 350 degrees for 45 minutes.

Pea and Cheese Salad Recipe

Submitted by RecipeTips.com
An easy make-ahead salad recipe that pairs nicely along with ham recipes or turkey recipes. You will find many other salad recipes that are great to serve with ham, turkey, and other entrées.
Pea and Cheese Salad Recipe
PREP: 15 minutes
READY IN: 15 minutes
Container: salad bowl
Servings:
Change Servings
Ingredients
  • 15 ounces canned peas, drained*
  • 1 cup cheddar or colby cheese, shredded
  • 1 cup celery, coarsely chopped
  • 1/4 cup onion, minced (adjust to taste)
  • DRESSING:
  • 1/2 cup salad dressing or mayonnaise
  • 2 teaspoons sugar
  • 2 teaspoons milk
  • salt and pepper to taste
  • 1/2 cup bacon bits (optional)
Directions
  • Place peas, shredded cheese, celery and onions in a bowl.
  • In a separate bowl, combine dressing ingredients. Pour dressing over pea and cheese mixture and blend well. If desired, fold in bacon bits.
  • Cover and refrigerate before serving. Doubles easily.
*Note:Frozen peas can be used; place the peas in a strainer in the sink. Pour boiling water over the peas to thaw; and then allow peas to cool before preparing the salad.


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.


Spicy Salmon Fillets Recipe

Submitted by RecipeTips.com
Add a touch of pizzazz to the wonderful flavor of salmon with this lively recipe.
Spicy Salmon Fillets Recipe
PREP: 10 minutes
COOK: 10 minutes
READY IN: 10 minutes
Container: large skillet
Serving Size: 6 ounces
Servings:
Change Servings
Ingredients
  • 4 salmon fillets, about 6 oz. each
  • 1/2 cup flour or fine cornmeal (use cornmeal for a gluten-free version)
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano, finely crumbled
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper (or to taste)
  • 2 tablespoons butter, oil, or a mixture of the two
Directions
  • Mix the cornmeal or flour (use cornmeal for a gluten-free version), paprika, salt, pepper, garlic powder, and oregano on a plate. Reserve half of the seasoning mixture; use the other half to pat onto one side of each fillet.
  • Heat the oil or butter (or mixture of the two) in skillet large enough to hold the fillets in a single layer.
  • Place the fillets, seasoned side down, into the pan.
  • Pat the remaining seasoning onto the top side of each fillet.
  • Allow a cooking time of 8 minutes for each inch of thickness. Carefully turn the fillets when half cooked.
  • Remove the fillets from the pan when the fish becomes opaque. Serve hot.

Vegetable and Rice Medley Recipe

Submitted by RecipeTips.com
A combination of rice and vegetables makes this tasty side dish perfect to serve with fish or grilled food.
Vegetable and Rice Medley Recipe
PREP: 10 minutes
COOK: 20 minutes
READY IN: 30 minutes
Ingredients
  • 1 cup raw long grain brown rice
  • 2 1/4 cups water
  • 2 tablespoons onion
  • 1/8 teaspoon salt
  • 1 teaspoon low-sodium chicken bouillon granules
  • 2 cups frozen corn, peas or mix vegetables
  • 1 carrot, shredded
Directions
  • In a saucepan, combine the rice, water, onion, salt and bouillon granules; bring to a boil.
  • Add carrot, corn and peas. Return to a boil. Reduce heat, cover and simmer for 15 minutes.
  • Cook until rice and vegetables are tender. Serves 4 to 6.

French Dressing for Lettuce Recipe

Submitted by RecipeTips.com
Be sure to use the onion juice that you get when grating the onion. This salad dressing will soon become a staple around your house. It is delicious and couldn't be any easier.
French Dressing for Lettuce Recipe
PREP: 5 minutes
READY IN: 5 minutes
Ingredients
  • 1 cup sugar
  • 1 cup salad oil
  • 1/2 cup ketchup
  • 1/2 cup vinegar
  • 1 teaspoon salt
  • 1 onion, grated
Directions
Put ingredients in a bowl and blend with mixer.

Refrigerate.


Coconut Cream Pie Recipe

Submitted by RecipeTips.com
The coconut provides a wonderful sweetness to this pie that will be enjoyed by anyone that loves coconut.
Coconut Cream Pie Recipe
PREP: 30 minutes
COOK: 30 minutes
READY IN: 1 hour
Container: 9 inch pie plate
Servings:
Change Servings
Ingredients
  • 3 eggs
  • 2 cups milk
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • pinch salt
  • 1 teaspoon vanilla
  • 1 1/2 cups coconut
  • 6 tablespoons powdered sugar
  • pinch salt
  • 1/4 teaspoon cream of tartar
  • pre-baked single pie crust
Directions
  • Separate the egg whites from the yolks. Set whites aside to be used for the meringue.
  • Add all the yolks, milk, sugar, corn starch, and salt in a medium saucepan. Cook over medium heat until mixture begins to boil or until thick. Stir constantly to prevent it from burning on the bottom.
  • Remove from the heat and stir in the vanilla until well blended.
  • Add the coconut and stir until evenly distributed.
  • Pour into a pre-baked pie crust.
  • Begin making the meringue topping by placing the egg whites in a mixing bowl. Beat until whites form a soft peak
  • Add the salt and then begin adding the sugar one or two tablespoons at a time, beating after each addition until all the sugar has been added.
  • When all the sugar has been added, continue to beat the meringue until it forms stiff peaks. Add the cream of tartar and beat just enough to mix it in. Do not overbeat at this point.
  • Pour the meringue over warm pie filling and spread out evenly, making sure the meringue touches the crust all around the edges so that there is not any gaps between it and the crust.
  • Form peaks on the meringue and then place it on the bottom rack in an oven preheated to 350°F. Bake for 9 or 10 minutes or until the meringue is lightly browned. Watch it carefully because it will brown quickly.
  • Remove from the oven and allow the pie to cool completely before serving so that the filling has time to thicken properly.

Grocery List

Ingredient Recipe
10 cloves garlic, 1 minced, 9 peeled and left whole (use more if desired) Italian Pot Roast - Stracotto
1/4 cup parsley leaves, finely chopped Italian Pot Roast - Stracotto
2 teaspoons lemon zest (zest from 1/2 lemon) Italian Pot Roast - Stracotto
3 tablespoons olive oil, divided Italian Pot Roast - Stracotto
3 1/2 pounds chuck roast Italian Pot Roast - Stracotto
1 large onion, finely chopped Italian Pot Roast - Stracotto
1 stalk celery, finely chopped Italian Pot Roast - Stracotto
1 large carrot, finely chopped Italian Pot Roast - Stracotto
2 cups dry red wine Italian Pot Roast - Stracotto
3 tablespoons tomato paste Italian Pot Roast - Stracotto
2 teaspoons dried oregano Italian Pot Roast - Stracotto
1 teaspoon dried thyme Italian Pot Roast - Stracotto
1 teaspoon dried rosemary Italian Pot Roast - Stracotto
2 pounds potatoes Lemon and Garlic Roasted Potatoes
1/2 cup butter - melted Lemon and Garlic Roasted Potatoes
4 cloves garlic - minced Lemon and Garlic Roasted Potatoes
1 tablespoon lemon juice Lemon and Garlic Roasted Potatoes
1 teaspoon salt Lemon and Garlic Roasted Potatoes
4 pounds sweet potatoes - peeled and cut into 3/4 inch cubes Sweet Potato Side Dish
1 red onion - small and cut into thin wedges Sweet Potato Side Dish
1/4 cup olive oil - plus 3 tablespoons Sweet Potato Side Dish
1 tablespoon balsamic vinegar Sweet Potato Side Dish
1 teaspoon Dijon mustard Sweet Potato Side Dish
1 cup pecans - slightly chopped Sweet Potato Side Dish
1/2 cup golden raisins Sweet Potato Side Dish
1/4 cup craisins Sweet Potato Side Dish
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
7 eggs - separated Boston Cream Pie
1 cup sugar Boston Cream Pie
1 cup flour Boston Cream Pie
2 tablespoons unsalted butter - melted Boston Cream Pie
1 tablespoon butter Boston Cream Pie
2 cups milk - whole, 1% or 2% Boston Cream Pie
2 cups half-n-half Boston Cream Pie
1/2 cup sugar Boston Cream Pie
3 1/2 tablespoons cornstarch Boston Cream Pie
6 eggs Boston Cream Pie
1 teaspoon rum (optional) Boston Cream Pie
2 tablespoons honey Boston Cream Pie
6 ounces semi-sweet chocolate Boston Cream Pie
2 tablespoons warm water Boston Cream Pie
4 ounces sliced almonds Boston Cream Pie
2 pounds beef top sirloin steak, cut into thin strips Slow Cooker Beef Stroganoff 5
3 tablespoons olive oil Slow Cooker Beef Stroganoff 5
1 cup water Slow Cooker Beef Stroganoff 5
1 packet beef stroganoff seasoning (1 1/2 ounce pkg) Slow Cooker Beef Stroganoff 5
1 pound mushrooms, sliced Slow Cooker Beef Stroganoff 5
1 onion, chopped Slow Cooker Beef Stroganoff 5
3 tablespoons butter Slow Cooker Beef Stroganoff 5
1/4 cup port wine or beef broth Slow Cooker Beef Stroganoff 5
2 teaspoons ground mustard Slow Cooker Beef Stroganoff 5
1 teaspoon sugar Slow Cooker Beef Stroganoff 5
1 1/2 cups sour cream Slow Cooker Beef Stroganoff 5
15 cups Fresh sweet corn cut off the cob - per batch Frozen Sweet Corn (not Precooked)
5 cups ice water Frozen Sweet Corn (not Precooked)
1/2 cup sugar - per batch Frozen Sweet Corn (not Precooked)
2 tablespoons salt - per batch Frozen Sweet Corn (not Precooked)
1 pound cabbage Easy Cabbage Salad
2 carrots Easy Cabbage Salad
2 tablespoons honey Easy Cabbage Salad
2 tablespoons balsamic vinegar Easy Cabbage Salad
1/2 cup sunflower seeds or almonds (optional) Easy Cabbage Salad
1 pinch salt Easy Cabbage Salad
2 pounds ground beef Cheesy Joes
1 teaspoon onion salt Cheesy Joes
1 can cream of mushroom soup Cheesy Joes
6 ounces Velveeta cheese (add more if you prefer a cheesier sandwich) Cheesy Joes
1 package jell-o, small package, any flavor Banana Jell-o Salad
1 to 2 bananas, according to your taste Banana Jell-o Salad
8 ounces whipped topping (you may not use the full container) Banana Jell-o Salad
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
16 ounces dried Great Northern beans White Bean and Ham Soup
1 cup diced sweet yellow onion White Bean and Ham Soup
3 cloves garlic, diced White Bean and Ham Soup
1 tablespoon oil White Bean and Ham Soup
1 1/2 quarts chicken broth or stock White Bean and Ham Soup
2 bay leaves White Bean and Ham Soup
2 cups peeled and diced potatoes White Bean and Ham Soup
2 stalks celery, diced White Bean and Ham Soup
3 carrots, peeled and diced White Bean and Ham Soup
1 1/2 pounds to 2 1/2 pound ham shank White Bean and Ham Soup
1/4 teaspoon black ground pepper White Bean and Ham Soup
1 teaspoon salt White Bean and Ham Soup
1/4 teaspoon ground cumin White Bean and Ham Soup
4 cups biscuit baking mix Beer Biscuits
12 ounces can of beer Beer Biscuits
2 tablespoons sugar Beer Biscuits
1 cup sugar Mom's Ginger Snap Cookies
3/4 cup shortening Mom's Ginger Snap Cookies
1 egg, well beaten Mom's Ginger Snap Cookies
4 tablespoons molasses Mom's Ginger Snap Cookies
1 teaspoon ginger Mom's Ginger Snap Cookies
2 1/2 teaspoons soda Mom's Ginger Snap Cookies
1/4 teaspoon salt Mom's Ginger Snap Cookies
2 cups flour Mom's Ginger Snap Cookies
1 teaspoon cinnamon Mom's Ginger Snap Cookies
3 1/2 pounds chicken Confetti Chicken Spaghetti
5 cups water Confetti Chicken Spaghetti
1 cube chicken bouillon Confetti Chicken Spaghetti
1 cup onion, diced Confetti Chicken Spaghetti
1 cup celery, diced Confetti Chicken Spaghetti
1 green pepper, diced Confetti Chicken Spaghetti
1/2 clove garlic, crushed Confetti Chicken Spaghetti
1 can diced tomatoes (14.5 oz can) Confetti Chicken Spaghetti
1/2 cup butter Confetti Chicken Spaghetti
1 can tomato soup Confetti Chicken Spaghetti
1 can cream of mushroom soup Confetti Chicken Spaghetti
1 can olives, chopped (optional) Confetti Chicken Spaghetti
1 tablespoon Worcestershire sauce Confetti Chicken Spaghetti
1 1/2 teaspoons oregano Confetti Chicken Spaghetti
1 tablespoon chili powder Confetti Chicken Spaghetti
16 ounces spaghetti Confetti Chicken Spaghetti
1/2 cup Cheddar cheese, shredded Confetti Chicken Spaghetti
15 ounces canned peas, drained* Pea and Cheese Salad
1 cup cheddar or colby cheese, shredded Pea and Cheese Salad
1 cup celery, coarsely chopped Pea and Cheese Salad
1/4 cup onion, minced (adjust to taste) Pea and Cheese Salad
1/2 cup salad dressing or mayonnaise Pea and Cheese Salad
2 teaspoons sugar Pea and Cheese Salad
2 teaspoons milk Pea and Cheese Salad
1/2 cup bacon bits (optional) Pea and Cheese Salad
1 loaf Italian round bread Simple Garlic Bread
1 stick butter Simple Garlic Bread
2 cloves garlic, minced Simple Garlic Bread
4 salmon fillets, about 6 oz. each Spicy Salmon Fillets
1/2 cup flour or fine cornmeal (use cornmeal for a gluten-free version) Spicy Salmon Fillets
1 teaspoon paprika Spicy Salmon Fillets
1 teaspoon garlic powder Spicy Salmon Fillets
1 teaspoon dried oregano, finely crumbled Spicy Salmon Fillets
1 teaspoon salt Spicy Salmon Fillets
1/2 teaspoon black pepper Spicy Salmon Fillets
1/8 teaspoon cayenne pepper (or to taste) Spicy Salmon Fillets
2 tablespoons butter, oil, or a mixture of the two Spicy Salmon Fillets
1 cup raw long grain brown rice Vegetable and Rice Medley
2 1/4 cups water Vegetable and Rice Medley
2 tablespoons onion Vegetable and Rice Medley
1/8 teaspoon salt Vegetable and Rice Medley
1 teaspoon low-sodium chicken bouillon granules Vegetable and Rice Medley
2 cups frozen corn, peas or mix vegetables Vegetable and Rice Medley
1 carrot, shredded Vegetable and Rice Medley
1 cup sugar French Dressing for Lettuce
1 cup salad oil French Dressing for Lettuce
1/2 cup ketchup French Dressing for Lettuce
1/2 cup vinegar French Dressing for Lettuce
1 teaspoon salt French Dressing for Lettuce
1 onion, grated French Dressing for Lettuce
3 eggs Coconut Cream Pie
2 cups milk Coconut Cream Pie
2/3 cup sugar Coconut Cream Pie
1/4 cup cornstarch Coconut Cream Pie
pinch salt Coconut Cream Pie
1 teaspoon vanilla Coconut Cream Pie
1 1/2 cups coconut Coconut Cream Pie
6 tablespoons powdered sugar Coconut Cream Pie
pinch salt Coconut Cream Pie
1/4 teaspoon cream of tartar Coconut Cream Pie
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