RecipeTips.com

Meal Plan: July 21 - 27, 2013


Grilled Beer Can Chicken Recipe

Submitted by RecipeTips.com
Grilling beer can chicken creates a moist meat that has a smoky grilled flavor. This grilling process is so easy and uses just simple seasoning to make delicious chicken that is perfect for a backyard barbecue with friends and family.
Grilled Beer Can Chicken Recipe
PREP: 30 minutes
COOK: 1.5 hours
READY IN: 2 hours
Servings:
Change Servings
Ingredients
  • 1 chicken - approx. 4 lbs.
  • 3 tablespoons barbecue rub (see recipe below)
  • 1 tablespoon vegetable oil
  • 1 can beer (12 oz.-any brand)
  • BARBECUE RUB:
  • 1/4 cup kosher salt
  • 1/4 cup brown sugar
  • 1/4 cup paprika
  • 2 tablespoons pepper
  • Mix and store to use on any grilled chicken.
Directions
  • Clean the chicken properly; pat dry inside and out.
  • Sprinkle 1 1/2 tsp. of the barbecue rub inside the big cavity of the chicken. Sprinkle another 1/2 tsp. in the smaller neck cavity.
  • Rub oil all over the outside of the chicken. Sprinkle the outside evenly with 1 1/2 tbsp. of the barbecue rub.
  • Open the beer; remove approximately 1/2 cup. Poke more holes in the top of the can with a church key type can opener to allow the proper amount of steam to be released while grilling.
  • Add 2 tsp. of the rub to the beer can. Be prepared for some foaming when the rub is added.
  • Carefully slide the chicken over the can so that it slides into the cavity without tipping the can.
  • Holding onto the chicken with one hand, use the other hand to pull the legs forward to support the chicken in the front and allow the can to support it in the back. Wrap the ends of the legs with foil.
  • Tuck the chicken's wings back behind it to hold them in place. The chicken should be able to support itself and stand on its own.
  • Set up the grill for indirect heat and allow it to heat to a medium temperature.
  • Carefully pick up the chicken while holding on to the can and set the chicken and beer can upright on the grill in the area away from the direct heat.
  • Cover the grill and allow the chicken to cook for 1 to 1 1/2 hours or until it is properly cooked. A thermometer should registers at 170° F.
  • When the chicken is done, hold on firmly to the top using a potholder, layers of paper towel, or large tongs to protect against burning; protect your other hand with an oven mitt or use another set of tongs to get a firm hold on the beer can; then lift the chicken off the grill.
  • Allowing the chicken to stand for 15 to 20 minutes and then remove it from the beer can. Hold on firmly to the top using a potholder or layers of paper towels to protect against burning; use a potholder or mitt on your other hand and get a firm hold on the beer can; twist and pull the can out of cavity of the chicken.
Note: Remember to be very careful when removing the chicken because not only is the chicken hot but also the beer in the can is extremely hot.

Grilled Packet Potatoes Recipe

Submitted by RecipeTips.com
Perfectly grilled potatoes. You can par-boil the potatoes in water for about 10 minutes if you want them to cook a little quicker. This is a side everyone enjoys and the cleanup is a synch!
Grilled Packet Potatoes Recipe
PREP: 10 minutes
COOK: 30 minutes
READY IN: 40 minutes
Servings:
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Ingredients
  • 6 potatoes
  • 6 tablespoons butter
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper
Directions
Scrub potatoes and slice to about 1/4 inch thick.

Pile potatoes onto a sheet of aluminum foil. Dot with butter and season with spices.

Fold-up aluminum foil like a foil dinner, be sure to seal tightly. Grill on medium flame for about 15 minutes per side.

NOTE: Be careful when opening package as steam will escape!


Great Corn on the Cob Recipe

Submitted by RecipeTips.com
Finally, an easy way to get those ears of corn ready to be eaten! Put it all in a baking dish and pour the melted butter with the seasonings over the top and roll it around.
Great Corn on the Cob Recipe
PREP: 5 minutes
COOK: 15 minutes
READY IN: 20 minutes
Servings:
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Ingredients
  • 6 ears fresh sweet corn
  • 1 tablespoon parsley flakes
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon oregano
  • salt and pepper, to taste
  • 1/4 cup butter
  • 1/2 cup Parmesan cheese (optional)
Directions
Cook corn in boiling water until done. Remove from water and place in baking dish.

Sprinkle with herbs, spices; drizzle with butter; sprinkle with Parmesan cheese.

Cover dish with foil and keep in warm oven until ready to serve.


Watermelon Pie Recipe

Submitted by RecipeTips.com
Fantastic no-bake pie, bursting with watermelon's cool, refreshing summertime flavor.
Watermelon Pie Recipe
PREP: 20 minutes
COOK: 0 minutes
READY IN: 3 hours
Servings:
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Ingredients
  • CRUST INGREDIENTS
  • 1 1/2 cups low fat graham cracker crumbs
  • 1/4 cup light margarine, melted
  • 3 tablespoons granulated sugar
  • FILLING INGREDIENTS
  • 12 ounces fat free cool whip
  • 3 ounces watermelon gelatin powder
  • 1/4 cup water
  • 2 cups watermelon balls
Directions
  • In a medium sized bowl, combine crumbs, margarine, and sugar. Press mixture firmly into a 9-inch pie plate. Chill for one hour or until the crust is firm.
  • Meanwhile, prepare filling. Combine whipped topping, watermelon gelatin powder, and water. Fold in watermelon balls. Spoon into pie crust.
  • Chill two hours before serving.

Tea Room Chicken Salad Recipe

Submitted by RecipeTips.com
Tasty chicken salad that has added texture from the walnuts. As a variation you could use sliced grapes instead of the craisins. Or for a low-fat version, use low-fat mayonnaise or plain Greek yogurt.
Tea Room Chicken Salad Recipe
PREP: 10 minutes
COOK: 0 minutes
READY IN: 10 minutes
Servings:
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Ingredients
  • 2 cups cooked chicken, white meat, diced
  • 1 cup celery, diced
  • 1 cup dried cranberries, chopped
  • 1/2 cup mayonnaise
  • 1/4 cup walnuts, chopped
Directions
In a bowl, combine chicken, celery, cranberries and mayonnaise. Season with salt and pepper.

Refrigerate 2 hours or overnight.

Stir in walnuts just before serving. Serve on a croissant or a lettuce leaf.


Italian Bubble Bread Recipe

Submitted by RecipeTips.com
Tear apart garlic bread that uses ready made bread dough. Great flavor and since the pieces are smaller, the garlic and seasonings are on every bite.
Italian Bubble Bread Recipe
PREP: 20 minutes
COOK: 30 minutes
READY IN: 50 minutes
Ingredients
  • 1/2 cup butter, melted
  • 2 teaspoons Italian seasoning
  • 2 teaspoons garlic powder
  • 1/2 teaspoon garlic salt
  • 1 package grated Parmesan cheese (5 ounce pkg)
  • 2 loaves frozen white bread dough, thawed (1 lb loaves)
Directions
In a bowl. combine butter and seasonings. Cut dough into pieces, dip into butter mixture then roll into parmesan cheese.

Place bread pieces in buttered 9x13 inch baking dish.

Cover and let rise until doubles, approximately 1 hour.

Bake 30 minutes at 350 degrees F.


Strawberry Shortcake Recipe

Submitted by RecipeTips.com
Always a favorite, this shortcake is not too sweet, not too filling, and just right for everyone!
Strawberry Shortcake Recipe
PREP: 30 minutes
COOK: 15 minutes
Container: cookie sheet
Serving Size: 1 piece
Servings:
Change Servings
Ingredients
  • SHORTCAKE:
  • 2 cups all purpose flour
  • 3 teaspoons baking powder
  • 2 tablespoons sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/3 cup vegetable shortening
  • 1 cup milk
  • FILLING AND TOPPING:
  • 1 quart fresh strawberries
  • 1/2 cup sugar
  • whipped topping
Directions
  • Preheat oven to 450° F.
  • Wash strawberries. Set aside half of the strawberries for garnish. Remove the stems and slice the remaining strawberries. Place sliced strawberries in a bowl and cover with sugar. Allow the strawberries to sit a minimum of 30 minutes to create juice.
  • In a medium bowl, mix all dry ingredients. Cut in the vegetable shortening with a pastry blender or fork.
  • Stir in milk, just until mixture forms into a dough.
  • On a lightly floured surface, roll dough until about 3/4" thick and cut into 2" rounds with a biscuit cutter. Place on an ungreased baking sheet and bake 8-9 minutes or until golden brown.
  • Slice shortcakes in half. Place sliced strawberry mixture in between the layers and on the top. Garnish with whipped topping and whole strawberries. Best when served soon after baking.

Classic Hamburger Recipe

This is a simple combination of chuck and sirloin seasoned generously with salt and pepper. If you're going crazy, it can be topped with cheese and/or bacon.
Classic Hamburger Recipe
PREP: 10 minutes
COOK: 10 minutes
READY IN: 20 minutes
Ingredients
  • 1 pound ground beef sirloin
  • 1 pound ground beef chuck
  • 6 hamburger buns
  • 12 slices cooked bacon (optional)
  • 6 slices cheese, American, Cheddar or Pepper Jack
Directions
  • Combine the beef and salt and pepper in a bowl. Using your hands, mix well. Form into 6 patties. Refrigerate until ready to grill.
  • Prepare a charcoal or gas grill: Lightly spray the grill rack with vegetable oil cooking spray. Light the coals or heating elements, and let them burn or heat until hot.
  • For medium-rare, grill the burgers for 3- minutes on each side.
  • After turning burgers, place cheese on top; grill for the remaining 3-4 minutes.
  • Toast the bun if you prefer and assemble the burger with your favorite toppings, like bacon, mushrooms, tomatoes, lettuce and cheese, to name a few.

Homestyle Potato Salad Recipe

Submitted by RecipeTips.com
Creamy potato salad is a the perfect side dish for your summer gatherings. Serve it beside grilled ribs or chicken. The best part is you make it in advance and just set it on the table when your ready to eat.
Homestyle Potato Salad Recipe
PREP: 30 minutes
READY IN: 30 minutes
Ingredients
  • 2 1/2 pounds potatoes, cooked, peeled, cubed
  • 4 eggs, hard boiled
  • 1/2 onion, diced
  • 3/4 cup celery, diced
  • 1 cup mayonnaise
  • 1 tablespoon mustard
  • 1 1/2 teaspoons salt
  • 1 1/4 tablespoons vinegar
  • 3/4 cup sugar
  • 1/4 cup milk
Directions
Place potatoes, eggs, onion and celery in a large bowl.

In a medium bowl, combine, mayonnaise, mustard, salt, vinegar, sugar and milk; mix.

Pour dressing over potato mixter and stir to coat.

Chill at least 2 hours before serving. Garnish with more egg slices and sprinkle with paprika before serving, if desired.


Honey Baked Beans Recipe

Submitted by RecipeTips.com
Barbecued beans with just the right touch of sweetness. These baked beans are simple to throw together and make a prefect side dish to grilled steaks, grilled chops, pulled pork or beef sandwiches and most any type of burger.
Honey Baked Beans Recipe
PREP: 15 minutes
COOK: 1 hour
READY IN: 1.25 hours
Container: Baking dish
Servings:
Change Servings
Ingredients
  • 2 - 16 ounce cans Bush baked beans
  • 3/4 cup barbecue sauce (honey flavored)
  • 3 slices bacon, cooked and crumbled
  • 2 tablespoons chopped onion
  • 2 tablespoons honey
  • 3/4 teaspoon paprika
  • 1/4 teaspoon dry mustard
Directions
  • Mix all ingredients together.
  • Pour into a baking dish and bake 1 hour at 350 degrees F.

Salsa Chicken Recipe

Very quick and easy and the family loves it. Use mild, medium or hot salsa, depending on your taste.
Salsa Chicken Recipe
PREP: 5 minutes
COOK: 40 minutes
READY IN: 45 minutes
Container: 9 x 13 baking dish
Serving Size: 1 piece
Servings:
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Ingredients
  • 6 Skinless, boneless chicken breasts
  • 6 teaspoons taco seasoning mix
  • 1 1/2 cups salsa
  • 1 1/2 cups shredded Cheddar cheese
  • 3 tablespoons sour cream (optional)
Directions
1. Preheat oven to 375 degrees F
2. Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
3. Bake at 375 degrees F for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
4. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

Mexican Corn Casserole with Green Chilies Recipe

Submitted by RecipeTips.com
Super easy corn casserole. Easy to throw together and makes a great side dish for Mexican-style entrees and other casseroles.
Mexican Corn Casserole with Green Chilies Recipe
PREP: 10 minutes
COOK: 30 minutes
READY IN: 40 minutes
Ingredients
  • 1 can whole corn
  • 1 can creamed corn
  • 1 can green chilies (small can)
  • 1 stick butter
  • 1 package corn bread kit
  • 1 egg
Directions
  • Mix all ingredients together. Pour into oiled casserole dish.
  • Bake at 350 degrees F. until brown on top and firm in the middle, approximately 30 minutes.

Cilantro Lime Rice Recipe

Great side dish or as a filling for burritos
Cilantro Lime Rice Recipe
PREP: 5 minutes
COOK: 15 minutes
READY IN: 20 minutes
Ingredients
  • 3 teaspoons butter
  • 1 lime, juiced
  • 1 cup basmati rice
  • 1 1/2 cups water
  • 3 tablespoons chopped cilantro, or more to taste
Directions
Melt butter in saucepan over medium heat.

Add juice from half of the lime and rice, fry while stirring for 1-2 minutes.

Add water and bring to a boil.

Reduce heat, cover, and cook until water is fully absorbed.

Add juice from the other half of lime and more water if needed. Carefully stir and fluff the rice.

Add cilantro as desired and served warm.


Cinnamon Tortilla Crisps Recipe

Submitted by RecipeTips.com
A sweet, crunchy snack that can garnish ice cream desserts or be garnished with slices of cheese.
Cinnamon Tortilla Crisps Recipe
PREP: 5 minutes
COOK: 5 minutes
READY IN: 10 minutes
Ingredients
  • 8 inch tortillas
  • 2 tablespoons granulated sugar
  • 1 tablespoon ground cinnamon
  • 6 tablespoons melted butter
Directions
  • Preheat oven to 400° F. 
  • Cut all 8 tortillas into 4 sections each. Melt butter. In a small bowl, combine sugar and cinnamon.
  • Brush tortillas wedges with melted butter. Place on cookie sheets and sprinkle with sugar and cinnamon mixture. Place in heated oven and bake for approximately 6 minutes or until they are slightly brown.
  • Remove from oven and allow to cool.
  • Store in air tight container.
  • Serve as a snack by themselves or with vanilla ice cream.

Tuna Noodle Casserole with Peas Recipe

Submitted by RecipeTips.com
Tuna noodle casseroles are a traditional family food that can be enhanced with the addition of peas - a great meal for anytime.
Tuna Noodle Casserole with Peas Recipe
PREP: 30 minutes
COOK: 30 minutes
READY IN: 1 hour
Container: 9
Serving Size: 2 cups
Servings:
Change Servings
Ingredients
  • 1 can tuna (12 oz.), drained
  • 16 ounces egg noodles, cooked and drained
  • 10 3/4 ounces cream of mushroom soup
  • 10 3/4 ounces cream of celery soup
  • 1 can dried french fried onion rings
  • peas
  • 2 cups crushed corn flakes
  • 2 tablespoons butter, melted
Directions
  • Coat casserole dish with butter or non-stick cooking spray.
  • Preheat oven to 350°F.
  • Combine prepared noodles, tuna, soups, onion rings, and peas in casserole dish.
  • In a separate bowl, mix melted butter with crushed corn flakes.
  • Sprinkle corn flakes over noodle mixture.
  • Bake uncovered for 30 to 35 minutes or until heated through.

Special French Bread Recipe

Submitted by RecipeTips.com
This bread is perfect served beside pasta. Foil wrapped bread is a great time saver that you can have ready and refrigerate until baking.
Special French Bread Recipe
PREP: 15 minutes
COOK: 20 minutes
READY IN: 35 minutes
Ingredients
  • 1/4 pound butter, softened
  • 1 teaspoon poppy seeds
  • 1/4 teaspoon garlic salt
  • Parsley flakes
  • 1 teaspoon salad oil
  • 1 tablespoon Parmesan cheese
  • 1 loaf French bread
Directions
Mix butter with seeds, cheese, garlic salt and parsley flakes.

Slice French bread in 1-inch slices. Spread each slice with butter mixture. Wrap loaf in foil and bake at 400° until warm, approximately 20 minutes.


Pineapple Pretzel Salad Recipe

Submitted by RecipeTips.com
A delicious salad that has just the right mix between a sweet and salty taste. The crushed pretzels provide for a crunchy texture and the pineapple provides great flavor. This sweet salad is often mistaken for a dessert.
Pineapple Pretzel Salad Recipe
COOK: 5 minutes
READY IN: 50 minutes
Container: bowl
Servings:
Change Servings
Ingredients
  • 8 ounces cream cheese , softened
  • 1/2 cup sugar
  • 8 ounces whipped topping
  • 1 can pineapple , 20 oz. crushed (well drained)
  • 2 cups crushed pretzels
  • 1/2 cup butter or margarine , melted
  • 1/2 cup sugar
Directions
  • Combine the cream cheese and sugar together in a mixing bowl and beat until the sugar is well mixed into the cream cheese.
  • Add the whipped topping and pineapple. Beat just until they are mixed in evenly. Store in the refrigerator.
  • Combine the crushed pretzels, melted butter, and sugar. Stir together until thoroughly mixed..
  • Spread the pretzel mixture out on a small cookie sheet that has sides. Place in an oven preheated to 425 degrees F. and bake for 5 minutes. Remove and allow pretzels to cool.
  • Add the crushed pretzel mixture to the cream cheese mixture just before serving. Note: Mix up only the amount that you feel will be eaten because the pretzels will become soggy after a few hours of being mixed in the cream cheese mixture.

    Chicken Caesar Roll Ups Recipe

    Submitted by RecipeTips.com
    Under $1.50 per serving. Tender strips of marinated chicken and chopped Romaine wrapped in a flour tortilla with a creamy garlic dressing.
    Chicken Caesar Roll Ups Recipe
    PREP: 15 minutes
    COOK: 10 minutes
    Serving Description: Makes 8 servings.
    Servings:
    Change Servings
    Ingredients
    • 1/4 cup olive oil
    • 1 1/2 teaspoons McCormick® Garlic Powder
    • 1 1/2 teaspoons McCormick® Perfect Pinch® Italian Seasoning
    • 1/2 teaspoon McCormick® Black Pepper, Ground
    • 1 1/2 pounds boneless skinless chicken breast halves
    • 1/4 cup mayonnaise
    • 1/4 cup sour cream
    • 2 tablespoons grated Parmesan cheese
    • 1 tablespoon milk
    • 8 flour tortillas (8-inch)
    • 2 cups chopped Romaine lettuce
    Directions
    1. Mix oil, 1 teaspoon each of the garlic powder and Italian seasoning, and 1/4 teaspoon of the pepper in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat. Refrigerate 15 minutes or longer for extra flavor.

    2.  Meanwhile, mix mayonnaise, sour cream, Parmesan cheese, milk, remaining 1/2 teaspoon each garlic powder and Italian seasoning, and 1/4 teaspoon pepper in small bowl. Cover. Refrigerate until ready to serve. Remove chicken from marinade. Discard any remaining marinade.

    3. Grill over medium heat or broil 6 to 7 minutes per side or until chicken is cooked through. Cut chicken into strips. Spread dressing evenly on tortillas. Top with lettuce and sliced chicken. Fold tortilla over and serve.

    Test Kitchen Tips:

    • Use leftover or store-bought rotisserie chicken, cut into thin strips, in place of the marinated chicken.

     

    • For variety, boneless beef sirloin or flank steak, or shrimp can be used in place of the chicken.

    Pasta Cucumber Salad Recipe

    Submitted by RecipeTips.com
    "Cool as a cucumber" is what you'll be thinking once you try this refreshing, crunchy summertime salad recipe that features cabbage, carrots, onions, green peppers, and of course, cucumbers, tossed in a light mayo dressing and combined with freshly cooked pasta.
    Pasta Cucumber Salad Recipe
    PREP: 20 minutes
    COOK: 15 minutes
    READY IN: 35 minutes
    Container: saucepan, serving bowl, small mixing bowl
    Servings:
    Change Servings
    Ingredients
    • package ring shaped pasta
    • 3 1/2 cups cole slaw mix - shredded cabbage and carrots, packaged in the produce aisle
    • 1 yellow onion - small sized and finely diced
    • 1 cucumber - seeded and diced, can use more if you desire
    • 1 green pepper - diced
    • 1 cup mayonnaise
    • 1/2 cup sugar
    • 1/3 cup white vinegar
    • salt and pepper - to taste
    Directions
    • Cook pasta according to package directions in a medium sized saucepan.
    • Drain and cool the pasta.
    • In a small mixing bowl, whisk together the mayonnaise, sugar and vinegar until smooth.
    • Place the pasta, cabbage, onions, peppers and cucumber in a serving bowl.
    • Pour the dressing over it and stir to combine.
    • Salt and pepper to taste.
    • Cover and refrigerate for at least two hours for the flavors to blend.

    White Chocolate Raspberry Muffins Recipe

    Submitted by RecipeTips.com
    These wonderfully moist muffins, loaded with juicy raspberries and chunks of white chocolate, are perfect for breakfast, brunch, afternoon coffee, or a terrific dessert. See our collection of Raspberry recipes for more delicious raspberry dishes.
    White Chocolate Raspberry Muffins Recipe
    PREP: 10 minutes
    COOK: 15 minutes
    READY IN: 25 minutes
    Container: muffin pan, medium mixing bowl, hand mixer, small microwave safe bowl
    Serving Description: 1 muffin
    Servings:
    Change Servings
    Ingredients
    • 1 egg
    • 2 cups biscuit mix
    • 2/3 cup milk
    • 1/2 cup white chocolate chips
    • 1/3 cup sugar
    • 2 teaspoons vegetable oil
    • 1/2 teaspoon vanilla extract
    • 1 cup raspberries - fresh
    • 1/2 cup white chocolate chips
    Directions
    • Preheat oven to 400°F. Place paper liners in a muffin pan.
    • Lightly beat the egg in a medium-size mixing bowl; then stir in the biscuit mix, milk, vanilla, oil, and sugar and blend until smooth. You may also use a hand mixer to combine the ingredients in this step.
    • Add the white chocolate chips and the fresh raspberries and gently fold until combined.
    • Fill the muffin cups 2/3 full with the batter and bake for 15 minutes or until golden brown.
    • Remove the muffins to a wire rack and allow them to cool completely.
    • Melt 1/2 cup of white chocolate chips in a microwave for approximately 30 seconds. Stir until smooth.
    • Drizzle the white chocolate over each muffin.

    Grilled Marinated Flank Steak Recipe

    Submitted by RecipeTips.com
    This simple marinade gives ordinary grilled flank steak exceptional flavor and helps to make it ultra-tender. Once you've tried this tasty dish, it's certain to become a favorite.
    Grilled Marinated Flank Steak Recipe
    PREP: 10 minutes
    COOK: 15 minutes
    READY IN: 4 hours
    Container: plastic bag, small mixing bowl, grill
    Servings:
    Change Servings
    Ingredients
    • 3 pounds flank steak
    • 3 cloves garlic - minced
    • 1 teaspoon paprika
    • 1 tablespoon grill seasoning - ground spice mix found in the supermarket spice aisle; use your favorite brand
    • 2 teaspoons hot sauce
    • 2 tablespoons white wine vinegar
    • 2 tablespoons Worcestershire sauce
    • 1/4 cup olive oil
    Directions
    • In a small mixing bowl, combine the garlic, grill seasoning, paprika, hot sauce, Worcestershire sauce, white wine vinegar and olive oil.
    • Place meat into a large resealable bag and pour the marinade over the top.
    • Place bag into a shallow pan to catch any drippings that might leak from the bag.
    • Place in the refrigerator for three hours to marinate.
    • Remove from the refrigerator and allow to stand at room temperature for 1/2 hour.
    • Preheat grill to high. Grill steaks for 6-8 minutes on the first side, then flip the steaks and continue to grill for another 4-6 minutes or until the flank steak reaches your desired doneness.
    • Remove from the grill and allow to rest for 5 minutes so the juices redistribute.
    • Cut the flank steak against the grain for maximum tenderness.

    Just Baked Potatoes Recipe

    Submitted by RecipeTips.com
    Simple baked potatoes served with butter or your favorite toppings. These potatoes are coated with oil before baking to create extra crispy potato skins.
    Just Baked Potatoes Recipe
    PREP: 10 minutes
    COOK: 1.5 hours
    READY IN: 1.75 hours
    Ingredients
    • Russet potatoes - one per person
    • Vegetable or canola oil
    • Butter and any other desired toppings
    Directions
    • Preheat the oven to 350 degrees F.
    • Wash potatoes and scrub skins to clean the best you can. Remove any blemishes.
    • Using your hands, rub the outside of the potatoes with vegetable or canola oil until skins are all coated.
    • Poke each potato with a fork several times.
    • Place on the middle rack of the preheated oven. Do not wrap in foil.
    • Bake for 1 1/2 hours or until tender when poked with a fork.
    • To enjoy the crisp potato skins, slice the potato in half lengthwise, remove the potato with a spoon and put on your plate. Then place a dab of butter in each half of the potato skins. Let the butter melt and then enjoy the nice crispy skins.
    • The remainder of the potato can be enjoyed with the rest of your meal.

    Company Salad Recipe

    Submitted by RecipeTips.com
    Fresh greens tossed in a lemon vinaigrette. Delicious on its own or make it a meal with grilled chicken or shrimp.
    Company Salad Recipe
    PREP: 10 minutes
    COOK: 0 minutes
    READY IN: 10 minutes
    Servings:
    Change Servings
    Ingredients
    • 2 heads Romaine lettuce
    • 2 cups tomatoes, diced
    • 6 slices bacon, cooked, crumbled
    • 1 cup shredded Swiss cheese
    • 1/2 cup grated Parmesan cheese
    • 2/3 cup slivered almonds, toasted (optional)
    • DRESSING:
    • 3/4 cup oil
    • 1/4 cup lemon juice
    • 2 cloves garlic, minced
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    Directions
    Rinse, dry and tear lettuce leaves and place in a large bowl.

    Add rest of ingredients; toss well.

    For the dressing, combine oil, lemon juice, garlic, salt and pepper. Mix well, refrigerate until ready to use.

    Add dressing to the salad just before serving.


    Pineapple Custard Cake Recipe

    Submitted by RecipeTips.com
    A homemade cake with the fresh flavor of pineapple. The pineapple juice in this cake recipe and the pineapple-flavored custard really make the cake's flavor come through. This Pineapple Custard Cake Recipe is sure to be a hit with family and friends.
    Pineapple Custard Cake Recipe
    PREP: 2 hours
    COOK: 30 minutes
    READY IN: 2.5 hours
    Servings:
    Change Servings
    Ingredients
    • CAKE:
    • 1/2 cup butter
    • 1 1/2 cups sugar , divided
    • 3 eggs , separated
    • 2 1/2 cups cake flour , or substitute 2 cups plus 2 tbsp. of all purpose flour mixed with add 5 tbsp. of cornstarch
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/2 teaspoon almond extract
    • 1 cup canned pineapple juice
    • FILLING:
    • 4 1/2 tablespoons flour
    • 1/8 teaspoon salt
    • 10 tablespoons pineapple juice (equals 1/2 cup + 2 tbsp.)
    • 2 tablespoons lemon juice
    • 1 egg - beaten
    • 2 tablespoons butter
    • 1/2 teaspoon lemon zest
    • FROSTING:
    • 1/2 cup butter
    • 1/4 teaspoon salt
    • 4 cups powdered sugar
    • 6 tablespoons pineapple juice
    • 2 teaspoons lemon extract
    Directions
    CAKE:
    • Prepare pans by greasing sides and bottoms of three 8-inch round cake pans. Cover the bottom with waxed paper and set aside.
    • In a large mixing bowl, cream the butter and 1 cup of sugar together until light and fluffy.
    • Separate the yolks from the egg whites and mix the beaten egg yolks into the butter mixture.
    • In a medium bowl, combine the flour baking powder, baking soda, and remaining 1/2 cup of sugar.
    • Whisk together and then start gradually adding these dry ingredients to the butter and sugar mixture, alternating with the pineapple juice and almond extract.
    • Beat until thoroughly mixed.
    • In a separate bowl beat the egg whites until stiff and then add the remaining 1/2 cup of sugar. Beat until stiff and glossy.
    • Fold the egg white mixture into the rest of the batter until mixed evenly.
    • Pour batter into the three prepared cake pans, dividing evenly.
    • Bake at 350 degrees F. for 25 to 30 minutes or until a toothpick inserted in the middle of the cake comes out clean.
    • Remove from the oven and allow the layers to cool for 10 minutes and then remove from the pans and place on a cooling rack. Allow the cake to cool completely before adding filling and frosting.
    FILLING:
    • In a small saucepan, combine the flour, salt, sugar, pineapple juice, and lemon juice.
    • Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.
    • Remove from the heat and add the beaten egg, whisking in quickly.
    • Place the pan in an inch of hot water to keep mixture warm while adding the butter and lemon zest; stir until butter melts and is mixed in thoroughly.
    • Allow filling to cool completely. Can place in the refrigerator to speed cooling time.
    FROSTING:
    • Cream the butter in a large mixing bowl until fluffy.
    • Add 2 cups of powdered sugar, 1 cup at a time. Mix in well after each addition.
    • Add the pineapple juice and lemon extract; mix in until evenly distributed.
    • Add the rest of the powdered sugar 1 cup at a time. You may not need the entire last cup of powdered sugar if frosting is getting to desired consistency. Start by only adding half of it and then determine if the remainder is needed.
    • Construct the cake by placing the first layer on the cake plate and adding half of the custard filling to the top; spread out evenly.
    • Add the second layer on top of the filling and add the remaining half of the filling in the same manner as the first.
    • Add the third layer on top of the second layer and filling.
    • Frost the sides of the cake, making sure to give it a thick even coat.
    • Once the sides are frosted, spread frosting on the top with a thick even coat.
    • Be aware that you may not need all of the frosting that you made. If you have frosting leftover, it can be stored in the refrigerator for
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