RecipeTips.com

Meal Plan: March 11 - 17, 2012


OLD BAY Shrimp Scampi Recipe

Submitted by RecipeTips.com
OLD BAY and fresh garlic supply just the right flavor for this attractive seafood entree that's ready in 15 minutes.
OLD BAY Shrimp Scampi Recipe
PREP: 10 minutes
COOK: 5 minutes
Serving Description: Makes 4 servings.
Servings:
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Ingredients
  • 1/3 cup olive oil
  • 4 cloves garlic, minced
  • 1 pound large shrimp, peeled and deveined
  • 1 1/2 teaspoons OLD BAY® Seasoning
  • 1 tablespoon lemon juice
  • 1 teaspoon McCormick® Parsley Flakes
Directions

1. Heat oil in large skillet on medium heat. Add garlic; cook and stir 30 seconds or until fragrant. (Do not brown.)

 

2. Add shrimp and Old Bay; cook and stir 3 to 4 minutes or until shrimp turn pink. Stir in lemon juice and parsley.

 

3. Serve over cooked pasta or rice, if desired.


Fettuccine Alfredo 30 Recipe

Submitted by RecipeTips.com
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Ingredients
  • 1 pound fettuccine or linguine
  • 1 tablespoon butter
  • 1 clove garlic, minced
  • 3 tablespoons flour
  • 2 cups fat-free half-and-half
  • 1 each salt, pepper, and nutmeg (1/4 teaspoon each)
  • 1/4 cup grated parmesan
Directions
Cook pasta according to directions on package. Meanwhile, melt butter in medium saucepan. Add garlic and cook over low heat for 1 minute or until fragrant. Whisk in flour, then slowly whisk in half-and-half until well combined. Whisk in salt, pepper, and nutmeg. Bring to a boil, whisking frequently. Reduce heat and simmer 5 min. or until thickened. Remove from heat and stir in cheese until melted. Drain pasta. Spoon sauce over or add to pasta in pot and toss to mix and coat.

Broccoli Side Dish Recipe

Submitted by RecipeTips.com
A low carb side dish that goes together in minutes.
Broccoli Side Dish Recipe
PREP: 15 minutes
COOK: 5 minutes
READY IN: 20 minutes
Container: large pot, medium mixing bowl
Serving Description: 1 cup
Servings:
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Ingredients
  • 2 pounds fresh broccoli - cut up
  • 1/4 cup olive oil
  • 1 1/2 tablespoons balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon garlic - minced
  • ground pepper to taste
  • 1/2 lemon - zested
  • 1/4 cup toasted, sliced almonds
Directions
  • Cook broccoli in large pot of boiling water for 3-4 minutes, just until crisp tender.
  • Place in an ice water bath to stop cooking.
  • Drain.
  • In a medium bowl, whisk together the oil, vinegar, Dijon, garlic pepper and lemon zest.
  • Pour over broccoli, pepper to taste and toss to combine.
  • Squeeze one lemon over all.
  • Sprinkle with toasted, sliced almonds.

Creamy Fruit Salad Recipe

Submitted by RecipeTips.com
A great mixture of delicious fruit with a sweet creamy dressing that brings all the flavors together. The kids love this fruit salad . . . but don't worry, the adults will love it too.
Creamy Fruit Salad Recipe
PREP: 45 minutes
Container: Salad bowl
Servings:
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Ingredients
  • 1 cup mandarin oranges
  • 2 cups pineapple chunks, fresh or canned
  • 2 cups quartered strawberries
  • 1 cup blueberries
  • 2 cups grapes, cut inch half
  • 1 apple, diced
  • 1 can sweetened condensed milk
  • 1 package cream cheese (8 ounce pkg)
Directions
  • Drain canned fruit and then mix all fruits together.
  • Combine the sweetened condensed milk and cream cheese in a mixing bowl and beat until smooth.
  • Pour the cream cheese mixture over the fruit: stir until all fruit is evenly coated.
  • It is best to allow it to set in the refrigerator overnight. If not overnight, at least until thoroughly chilled.

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:
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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

Quesadillas Recipe

Submitted by RecipeTips.com
This popular Mexican dish can be prepared with a variety of delicious fillings and served as an appetizer or entre.
Quesadillas Recipe
PREP: 15 minutes
COOK: 15 minutes
Servings:
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Ingredients
  • 8 9-inch tortillas
  • 2 cups shredded cheese (Monterey Jack and Cheddar cheese blend)
  • 3 tablespoons green chilies, diced
  • 1/2 cup green onion, diced
  • 1 tablespoon butter, optional
Directions
  • In a large, non-stick skillet, melt butter or spray with no-stick cooking oil.
  • Lay tortilla flat in the prepared skillet over medium high heat. 
  • Place desired fillings to cover 1/2 of the flat tortilla. When cheese begins to melt, fold over the tortilla and continue to cook for an additional 1 to 2 minutes, or until slightly browned.
  • Remove from pan. The quesadilla can be cut into 3 triangles and garnished as desired.
  • Quesadillas, with filling, can be folded in half and placed in a 350º F oven until cheese has melted.
  • Filling suggestions: fresh mushrooms, corn, black beans, black olives, cooked and cubed meats.

Creamy Mexican Rice Recipe

Submitted by RecipeTips.com
With the creamy texture of risotto this Spanish rice recipe is the perfect complement to tacos, enchiladas or burritos. You could even add some browned ground beef to make it a meal in itself.
Creamy Mexican Rice Recipe
PREP: 5 minutes
COOK: 40 minutes
READY IN: 45 minutes
Servings:
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Ingredients
  • 2 tablespoons oil
  • 1 onion, chopped
  • 1/2 cup rice (uncooked)
  • 1/4 bell pepper, chopped (optional)
  • 2 cups chicken broth, hot
  • 1 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1 cup diced tomatoes
Directions
Heat the oil over medium heat. Add onion to sweat.

Add the rice until lightly browned.

Add bell pepper, if desired, and cook 5 minutes.

Add hot broth, salt, chili powder and diced tomatoes; bring to a low boil. Cover and cook 30 minutes.


Orange Kissed Brownies Recipe

Submitted by RecipeTips.com
Make brownies from a mix special with a kiss of McCormick® Pure Orange Extract and chocolate chips.
Orange Kissed Brownies Recipe
PREP: 5 minutes
COOK: 30 minutes
Serving Description: Makes 24 servings.
Servings:
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Ingredients
  • 1 package (21 ounces) fudge brownie mix
  • 1 tablespoon McCormick® Pure Orange Extract
  • 1 cup (6 ounces) semi-sweet chocolate chips
Directions
1. Prepare brownie mix as directed on package. Stir in orange extract and chocolate chips.

2. Bake and cool as directed on package.

3. Spread with Orange-Kissed Chocolate Frosting (recipe follows), if desired. Cut into squares.Orange-Kissed Frosting: Mix 1 can (16 ounces) ready-to-spread chocolate frosting and 1 teaspoon McCormick® Pure Orange Extract until well blended.

Flavor Variations:

Raspberry Brownies: Prepare as directed. Use 4 teaspoon McCormick® Raspberry Extract in place of the orange extract in the brownie and 2 teaspoons in the frosting.

Mexican Chocolate Brownies: Prepare as directed. Use 1 tablespoon McCormick® Pure Vanilla Extract and 1 teaspoon McCormick® Ground Cinnamon in place of the orange extract in the brownie and 1/4 teaspoon Ground Cinnamon in the frosting.

Test Kitchen Tip:
For easy clean-up, line pan with foil with ends of foil extending over sides of pan. Use foil handles to remove baked dessert from pan. Place on cutting board and cut into squares.

Chicken Rice and Green Bean Casserole Recipe

Submitted by RecipeTips.com
Chicken combined with rice and green beans is a tasty and easy to prepare meal solution for guests or family.
Chicken Rice and Green Bean Casserole Recipe
PREP: 15 minutes
COOK: 45 minutes
READY IN: 1 hour
Container: 3-quart casserole and a large sauce pan
Servings:
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Ingredients
  • 10 3/4 ounces cream of mushroom soup
  • 2 cups milk
  • 1 cup white rice, uncooked (do not use instant rice)
  • 2 cups chicken, cooked and cut into bite sized pieces
  • 1 pound frozen green beans, slightly thawed
  • 4 ounces mushrooms, drained
  • 2 tablespoons pimentos, chopped
  • 1 cup shredded cheddar cheese (use more if desired)
  • 1 (2.8 oz. container) French fried onion rings (optional)
Directions
  • Preheat oven to 350ºF.
  • Coat the casserole dish with nonstick cooking spray.
  • In a large sauce pan, combine milk, cream soup, and rice.
  • Bring mixture to a boil.
  • Reduce heat and add chicken, green beans, mushrooms, and pimentos.
  • Stir to combine.
  • Remove from heat and pour into the prepared casserole dish.
  • Spread shredded cheese on top of the mixture. Sprinkle the onion rings (if desired) on top of the cheese.
  • Bake uncovered for about 20 minutes.
  • Remove from the oven and cover the casserole loosely with foil to prevent over-browning. Bake an additional 20 minutes.

Strawberry Salad with Sweet and Salty Pretzels Recipe

Submitted by RecipeTips.com
Sweetened pretzels are baked up and then added to a creamy strawberry salad. This sweet and salty salad will have you coming back for more. A great addition to any holiday table.
Strawberry Salad with Sweet and Salty Pretzels Recipe
PREP: 15 minutes
COOK: 5 minutes
READY IN: 20 minutes
Ingredients
  • 1 stick butter
  • 1 cup sugar, divided
  • 1 cup pretzels (broken into pieces)
  • 8 ounces cream cheese, softened
  • 16 ounces Cool Whip
  • 1 pound frozen strawberries, thawed, drained
Directions
Preheat oven to 400°.

Melt butter, add 1/2 cup sugar and pretzels. Stir to coat and put on a cookie sheet and bake for 7 minutes.

Stir pretzels until cool or they will stick together.

Beat together remaining 1/2 cup sugar, cream cheese and Cool Whip. Stir in drained strawberries. Chill for 2 hours.

Add pretzel mixture just before serving.


Russian Tea Recipe

A great spiced tea that can be enjoyed hot or cold.
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Ingredients
  • 3/4 cup instant tea
  • 1 1/4 cups sugar
  • 1 18 oz. jar of Tang
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cloves
  • dash of salt
Directions
Mix all ingredients together and store in an airtight container. To Serve: Add 1 rounded tablespoon per 1 cup of hot or cold water. Stir thoroughly and enjoy!

Irish-Inspired Beef Pot Roast and Vegetables Recipe

Submitted by RecipeTips.com
This recipe is an excellent source of protein, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.
Irish-Inspired Beef Pot Roast and Vegetables Recipe
Servings:
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Ingredients
  • 1 boneless beef bottom round rump roast or beef bottom round (3 to 3-1/4 pounds)
  • 2 packages (24 ounces each) fresh pot roast vegetables (potatoes, onions, carrots, celery)
  • 2 packages (.75 to .88 ounces each) mushroom or brown gravy mix
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup beer
  • Chopped fresh parsley (optional)
Directions
  • Prepare pot roast vegetables: cut potatoes in half (or into quarters if large), onions into 1/2-inch wedges, and carrots and celery into 2-inch pieces; set aside.
  • Combine gravy mixes, flour, salt and pepper in large bowl. Add vegetables to bowl; toss to coat well. Remove vegetables from flour mixture and place in 5 to 6-quart slow cooker. Add beef roast to bowl, turning to coat evenly with flour mixture. Remove roast and place in slow cooker in center of vegetables.
  • Whisk beer into remaining flour mixture until smooth; add to slow cooker. Cover and cook on LOW 10 to 11 hours, or on HIGH 6 to 7 hours, or until beef and vegetables are fork-tender. (No stirring is necessary during cooking.)
  • Remove roast and vegetables. Skim fat from gravy. Carve roast into thin slices. Serve with vegetables and gravy. Sprinkle with parsley, if desired.


Cook's Tip: Packaged pot roast vegetables may also be referred to as stew or soup vegetables. One and one quarter pounds carrots, 1 pound small red potatoes, 2 small onions and 4 small ribs celery may be substituted for packaged pot roast vegetables. Prepare as directed above.

Nutrition information per serving (1/6 of recipe): 423 calories; 12 g fat (4 g saturated fat; 5 g monounsaturated fat); 147 mg cholesterol; 688 mg sodium; 23 g carbohydrate; 5 g fiber; 52 g protein; 1 mg niacin; 0.9 mg vitamin B6; 7 mcg vitamin B12; 7 mg iron; 52 mcg selenium; 6 mg zinc.

Simple Mashed Potatoes Recipe

Submitted by RecipeTips.com
Simple Mashed Potatoes Recipe
Ingredients
  • 5 pounds potatoes
  • 1 teaspoon Salt
  • 1 cup half and half, warmed
  • 1/2 cup butter
Directions
  • Peel and slice potatoes; cut into cubes. Put potatoes in saucepan, and pour in enough water to barely cover them. Bring to a boil, and turn heat down to medium. When potatoes are tender, drain well and put them back into the saucepan.
  • Add the butter and warm half and half. Mix with potato masher or electric mixer until smooth and creamy. Salt to taste.
Note:Milk could be substituted for the half and half if desired.

Chocolate Dipped Irish Cream Macaroons Recipe

Submitted by RecipeTips.com
Pumpkin pie spice adds holiday flavor to easy coconut macaroons. A shot of Irish cream liqueur and a dip in melted bittersweet chocolate make these cookies special enough for a holiday dessert tray.
Chocolate Dipped Irish Cream Macaroons Recipe
PREP: 15 minutes
COOK: 10 minutes
Serving Description: Makes 32 (1 cookie) servings.
Servings:
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Ingredients
  • 1 package (14 ounces) flaked coconut (about 4 cups)
  • 1 can (14 ounces) sweetened condensed milk
  • 1 tablespoon McCormick® Pure Vanilla Extract or Irish Cream Liqueur
  • 1 teaspoon McCormick® Pumpkin Pie Spice
  • 6 ounces bittersweet baking chocolate, melted
Directions
1. Preheat oven to 350 degrees F. Mix coconut, sweetened condensed milk, liqueur and pumpkin pie spice in large bowl. Drop by heaping teaspoonfuls onto greased baking sheets.

2. Bake 10 to 12 minutes or until edges are lightly browned. Immediately remove from baking sheets to wire racks; cool completely.

3. Dip bottom of each cooled cookie in melted chocolate. Let stand on wax paper-lined tray until chocolate is set. Store in airtight container up to 1 week.Variation: Prepare as directed, using Kahlua or rum in place of the Irish cream liqueur.

Irish Beef Stew Recipe

Submitted by RecipeTips.com
This traditional Irish beef stew recipe, a favorite on St. Patrick's Day, is made distinctive by the combination of seasonings that are used in the stew and by the addition of stout beer, which gives this hearty beef stew a one-of-kind taste.
Irish Beef Stew Recipe
PREP: 30 minutes
COOK: 1.5 hours
READY IN: 2 hours
Container: large soup pot and large heavy skillet
Serving Size: 1 cup
Servings:
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Ingredients
  • 2 tablespoons canola oil
  • 1 1/2 pounds beef brisket or stew meat, cut into bite size pieces
  • 6 cloves garlic, finely chopped
  • 6 cups beef broth
  • 1 cup stout beer
  • 1 cup dry red wine
  • 1/4 cup tomato paste
  • 1 tablespoon honey or sugar
  • 3 teaspoons dried thyme leaves, crushed
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 7 cups russet potatoes, peeled and cut into 1
  • 1 large sweet onion, chopped
  • 2 1/2 cups carrots, peeled and cut into 1
  • salt and pepper to taste
Directions
  • In a large skillet, heat oil over medium heat. Add cut meat and brown 5 to 10 minutes. Add garlic and sauté for 1 minute.
  • In a large stock pot over medium heat, add browned meat, beef stock, beer, wine, tomato paste, honey, thyme, Worcestershire sauce, and bay leaves. Bring to a boil, stirring to combine. Reduce heat and simmer for 1 hour covered.

    While beef is simmering:
  • In a large skillet, melt butter and add oil. Add potatoes, carrots, and onion. Sauté until lightly browned, approximately 30 minutes. Add browned vegetables to beef mixture and simmer an additional 30 to 40 minutes uncovered.
  • Season to taste.

Traditional Irish Soda Bread Recipe

Submitted by RecipeTips.com
One of the favorite bread recipes of the Irish, this traditional bread loaf is served with almost any meal for any occasion. Like many Irish breads, baking soda is used as the leavening agent rather than yeast.
Traditional Irish Soda Bread Recipe
PREP: 15 minutes
COOK: 45 minutes
READY IN: 1 hour
Ingredients
  • 2 1/4 cups white flour (more if needed)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 cup buttermilk
  • 2 tablespoons butter (melted)
  • 2 tablespoons honey
  • 1 egg
Directions
  • Preheat oven to 350º F.
  • In a large bowl, mix together baking soda, salt, and baking powder.
  • In a small bowl, whisk together milk, butter, honey and egg. Stir liquid ingredients into flour mixture until thoroughly combined. Dough should hold a formed shape--if not, gradually add a little flour until you can shape the dough into a mound 6" around.
  • Place dough on baking sheet that has been covered with parchment paper. Spray parchment paper with cooking oil. Take a sharp knife and make an X on the top of dough.
  • Bake 45 minutes, or until the bottom sounds hollow when thumped.
  • Cool slightly before serving.


Note: The bread is best when eaten the day it is made. Serve it with butter and honey.

Minty Ice Cream Sandwiches Recipe

Submitted by RecipeTips.com
Don't wait for St. Patrick's Day to serve this festive ice cream dessert recipe, because this treat is perfect year round. You'll love the mint chocolate chip ice cream sandwiched between the chocolaty shamrock-shaped cookies.
Minty Ice Cream Sandwiches Recipe
PREP: 10 minutes
COOK: 10 minutes
READY IN: 50 minutes
Container: mixing bowl, mixer
Serving Description: 1 sandwich
Servings:
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Ingredients
  • 6 tablespoons butter - unsalted, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 1/2 teaspoons milk
  • 3/4 teaspoon vanilla extract
  • 1 1/3 cups all purpose flour
  • 1/4 cup powdered baking cocoa
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 cups mint chocolate chip ice cream - softened
Directions
  • In a mixer bowl, cream the butter and sugar.
  • Add the egg, milk, and vanilla. Mix well.
  • Combine the flour, cocoa, baking powder and salt in a medium bowl. Gradually add this the the creamed mixture, just until blended.
  • Divide the dough in half, wrap each in plastic wrap and refrigerate for 1 hour or until firm.
  • On a lightly floured surface, roll out dough to 1/8-1/4 inch thickness.
  • Cut with desired shamrock cookie cutters.
  • Place two inches apart on a parchment paper lined cookie sheet or silpat lined sheet.
  • Prick each cookie with a fork if desired.
  • Bake at 350° for 10 minutes or until set.
  • Cool for 2 minutes before removing from the cookie sheet, then remove to a wire rack to cool completely.
  • Spread 1/4 to 1/3 cup of ice cream over bottoms of 6 cookies.
  • Top with remaining 6 cookies.
  • Wrap individually in plastic wrap and freeze.
  • May be frozen for up to 2 months.
  • This recipe can easily be doubled.

Cod Baked in Butter Recipe

An easy recipe for fish that tastes great.
Cod Baked in Butter Recipe
PREP: 10 minutes
COOK: 5 minutes
Container: dutch oven
Serving Size: 1 piece
Servings:
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Ingredients
  • 1 1/2 pounds cod fillets
  • 4 tablespoons butter
  • 2 green onion, sliced
  • 1 teaspoon seasoned salt
  • pepper, to taste
Directions
Preheat oven to 400°F. Bring 6 cups of water to boil in dutch oven. Add fish fillets and salt water. Boil until fish flakes easily without falling apart, 5-7 minutes. Drain and place fish back into dutch oven. Place pats of butter on fish. Sprinkle with green onions, seasoned salt and pepper. Bake uncovered 2-3 minutes.

Steamed and Roasted Baby Red Potatoes Recipe

Submitted by RecipeTips.com
The steaming potatoes prior to roasting helps cook them faster and more evenly. They still get that great crispy skin during the roasting though. Serve them with a little sour cream and ketchup.
Steamed and Roasted Baby Red Potatoes Recipe
Ingredients
  • 18 baby red potatoes
  • 2 tablespoons olive oil
  • 5 cloves garlic, minced
  • 1 tablespoon fresh rosemary or 1 teaspoon dried
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
Directions
Wash, scrub and halve red potatoes.

Steam potatoes in a steaming basket in a pot until they are easily pierced with a fork, about 8 minutes.

Pour olive oil and seasonings in a large baking pan. Add steamed potatoes, and gently toss them until they are completely coated with the oil mixture. Bake for 12 minutes in a 450° oven or until the outsides of the potatoes are crusty. Stir potatoes occasionally to bake evenly.


Sweet Creamy Peas Recipe

Submitted by RecipeTips.com
The sweet creamy white sauce made from this recipe is perfect with the sweet flavor of the peas. Fresh garden peas would make this recipe even more special.
Sweet Creamy Peas Recipe
PREP: 5 minutes
COOK: 20 minutes
READY IN: 25 minutes
Ingredients
  • 20 ounces frozen peas
  • 2 cups half and half
  • 1 teaspoon salt
  • 6 teaspoons sugar
  • 1 pinch white pepper
Directions
  • Mix peas, half and half and salt in pot and cook until heated through.
  • Blend 3 tbsp. melted butter and 3 tbsp. flour to make paste and add to peas. Cook until thickened.
  • Adjust salt and sugar to taste as needed.May add more peas to serve more people. Up to 32. oz. of peas.

Luck of the Irish Crispy Treats Recipe

Submitted by RecipeTips.com
Scatter golden foil-wrapped chocolate candy coins over and around these emerald green crispy treats. You'll think you've found the Irish pot of gold at the end of the rainbow!
Luck of the Irish Crispy Treats Recipe
PREP: 15 minutes
COOK: 15 minutes
Serving Description: Makes 24 (2-inch square) servings.
Servings:
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Ingredients
  • 1/4 cup (1/2 stick) butter
  • 1 package (10 ounces) marshmallows
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 teaspoon McCormick® Green Food Color
  • 6 cups crispy rice cereal
Directions

1. Line 13x9-inch pan with foil. Lightly butter or spray foil with no stick cooking spray. Set aside.

2. Melt butter in large saucepan or Dutch oven on low heat. Add marshmallows; stir constantly until marshmallows are melted. Remove from heat.

3. Stir in vanilla and food color until smooth. Quickly add cereal to marshmallow mixture and stir until well coated.

4. Press into prepared pan using a buttered spatula. Cool. Cut into bars or use a shamrock-shaped cookie cutter.

Microwave Directions: Melt butter and marshmallows in large microwavable bowl on HIGH for 2 minutes, stirring after 1 minute. Continue with Step 3.

Slow Cooker Corned Beef and Cabbage Recipe

Submitted by RecipeTips.com
The lengthy slow cooking time of this dish, transforms a simple beef brisket and plain head of cabbage into a fantastic one-pot meal. This slow cooking whole meal recipe is sure to be a favorite of any Irish food lover.
Slow Cooker Corned Beef and Cabbage Recipe
PREP: 10 minutes
COOK: 6 or more hours
READY IN: 6 or more hours
Container: large slow cooker
Serving Description: 1 slice of corned beef with a serving of cabbage and potatoes
Servings:
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Ingredients
  • 3 pounds corned beef brisket
  • 5 medium potatoes, scrubbed, unpeeled, sliced into 1 inch chunks
  • 1 large onion - cut into wedges
  • 1 head of cabbage - cut into wedges
  • 4 cups apple juice
  • 1 cup brown sugar
  • 1 tablespoon Dijon mustard
Directions
  • Place meat, potatoes, onion, and cabbage in a slow cooker.
  • Sprinkle with the seasoning packet that came packaged with the corned beef.
  • Combine apple juice, brown sugar, and mustard in a medium bowl.
  • Pour over the vegetables and meat.
  • Cover and cook on high for 6 to 6 1/2 hours or on low for 10 to 12 hours. The meat and vegetables should be very tender.
  • Remove the meat and vegetables from the slow cooker.
  • Thinly slice the meat across the grain and serve with the vegetables.
  • Serve with crusty bread if desired.

Simple Garlic Green Beans Recipe

Submitted by RecipeTips.com
If you are looking to spruce up those vegetables along side your entree, here's a green bean recipe that is full of flavor. The garlic and butter add that little bit of extra to a basic side dish.
Simple Garlic Green Beans Recipe
PREP: 10 minutes
COOK: 5 minutes
READY IN: 15 minutes
Servings:
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Ingredients
  • 1 pound green beans, fresh or frozen
  • 1/2 cup water
  • 2 cloves garlic, minced
  • 3 tablespoons butter
  • salt and pepper, to taste
Directions
In a saucepan, bring beans and water to a boil; reduce heat to medium. Cover and cook until beans are crisp tender; drain and set aside.

In a large skillet, sauté garlic in butter until lightly browned, about 1 minute.

Add beans, salt and pepper; heat through.


Lime JELL O Salad Recipe

Submitted by RecipeTips.com
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Ingredients
  • 1 package lime JELL-O (small package)
  • 1 cup boiling water
  • 1 1/2 pints whipping cream
  • 1 package cream cheese (large package)
  • 1 can Crushed Pineapple
  • 1/2 package miniature marshmallows
Directions
Add water to JELL-O and stir until dissolved; chill for 20 minutes.

Whip cream according to directions on the carton.

Beat cream cheese until smooth.

Slowly add JELL-O to cream cheese and blend.

Fold in whip cream, pineapple, and marshmallows; chill until firm.


Easy Baking Powder Biscuits Recipe

Submitted by RecipeTips.com
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Ingredients
  • 2 cups flour, sifted
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 3 tablespoons shortening
  • 3/4 cup milk
Directions
Combine flour, baking powder, salt and sugar.

Cut shortening into dry ingredients with a pastry cutter or fork.

Add milk slowly while mixing with a fork.

Turn out onto a floured surface and pat out about 1/2" thick. Cut with biscuit cutter and place on a greased cookie sheet.

Bake at 400 for about 20 minutes.


Bit O Green Cake Recipe

Submitted by RecipeTips.com
Top off your St. Patrick's Day celebration with this festive pistachio-flavored cake recipe with its creamy whipped topping-based pistachio frosting. This ultra-moist Bundt cake is sure to be a crowd pleaser.
Bit O Green Cake Recipe
PREP: 10 minutes
COOK: 1 hour
READY IN: 1 hour
Container: Bundt pan
Serving Description: 1 slice
Servings:
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Ingredients
  • CAKE:
  • 1 package white cake mix
  • 1 small box of instant pistachio pudding mix
  • 3 eggs
  • 1 cup vegetable oil
  • 1 cup ginger ale
  • 1 teaspoon vanilla
  • 2 cups walnuts or almonds - chopped
  • FROSTING:
  • 1 small box of instant pistachio pudding mix
  • 1 1/4 cups milk
  • 1 container of whipped topping or 1 1/2 cups whipped cream
Directions
  • In a large mixing bowl, combine cake mix, pudding mix, eggs, oil, ginger ale, vanilla and nuts.
  • Beat on medium speed for 2 minutes.
  • Pour into greased bundt pan.
  • Bake the cake at 350° for 50 minutes or until the top springs back when touched with fingertips.
  • Let cool in pan for 10 minutes.
  • Invert onto a platter.
  • Allow it to cool completely.
  • To make the frosting, make the pudding as directed on the package but only use 1 1/4 cups of milk.
  • Allow the pudding to thicken slightly and then fold in the whipped topping.
  • Frost the cake and decorate as desired.
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