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Jul 13, 2011

Rachel Ray Weekly Summer Recipes and Shopping List

Single clove garlic.Image via Wikipedia
This Week's Menu
Beer Can Chicken with Dirty Bird Rub
Farm-Stand-Vegetable Green Curry
Pasta with No-Cook Tomato Sauce
Seared Tuna Steak with Broccoli Rabe
Grilled Steak-and-Sweet Lime Salad
 

PRODUCE
4 cloves garlic, crushed
Kuhn Rikon Epicurean Garlic Press
Grated peel of 1 lime, plus 3 tablespoons lime juice
2 large bunches broccoli rabe, stems discarded, leaves and florets pulled apart
1 clove garlic, finely chopped
2 tablespoons finely
chopped garlic
2 pounds tomatoes, cored and coarsely chopped
4 teaspoons finely chopped
fresh ginger


1 tablespoon fresh lemon juice
2 teaspoons grated lemon peel
1/2 onion, thinly sliced


Lettuce Leaf Basil 100 Seeds -Herb - GARDEN FRESH PACK!
1 bunch broccoli, cut into florets (about 6 cups)
1 cup fresh basil leaves, thinly sliced
1/2 head iceberg lettuce, shredded
2 red bell peppers, cut into chunks
One 6-ounce package shredded carrots
3 cups green beans, sliced into 2-inch pieces
6 cloves garlic, finely chopped
1/4 cup mint leaves, thinly sliced
1 cup loosely packed chopped
fresh basil

DAIRY
2 tablespoons butter
Grated parmesan cheese, for serving

MEATS & SEAFOOD
One 10-ounce tuna steak (about 1 inch thick)
1 pound flank steak
One 4- to 5-pound chicken, rinsed and patted dry
GROCERY1 tablespoon dark brown sugar
2 tablespoons vegetable oil
1 1/2 teaspoons granulated sugar


Thai Green Curry Paste - 14 oz jar by Mae Ploy Brand
2 tablespoons extra-virgin olive oil
1/4 cup
1 1/2 teaspoons garlic powder
1 pound medium pasta shells
1 tablespoon sugar
1 teaspoon vegetable oil
1 1/2 teaspoons salt
1/4 cup vegetable oil
2 cans unsweetened coconut milk
3/4 teaspoon pepper
Salt and pepper
4 teaspoons soy sauce
1 tablespoon honey
3/4 teaspoon smoked paprika
1/2 teaspoon dry mustard
2 teaspoons wasabi paste
1/4 teaspoon cayenne pepper
2 tablespoons extra-virgin olive oil
1/4 teaspoon dried ground sage
1 teaspoon black sesame seeds
Extra-virgin olive oil
One 12-ounce can beer, preferably Budweiser






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Baked Beans With Bacon

Horn & Hardart Automat Baked BeansImage by Jeff Cushner via Flickr



Baked Beans With Bacon 






Enhance your canned baked beans with a healthy dose of bacon, bbq sauce, and hot sauce. I have used all kinds of beans, great northern and navy beans are my favorites for this recipe. The bbq sauce that I prefer is a sweet honey or smoked hickory.

Serves: 12

Ingredients

2 (52 ounce) cans beans, drained
1 to 2 pounds bacon, fried crisp and drained
1 cup ketchup
2 tablespoons Worcestershire sauce
1 cup brown sugar
3 roma tomatoes, chopped
1 cup barbeque sauce (your choice)
1 large onion, diced
1 green pepper, chopped
Garlic powder, to taste
1/2 ounce liquid smoke (optional, but nice)
Hot sauce, if desired to taste


Preparation method
1. Preheat oven to 325 degrees F.
2. Combine all ingredients in mixing bowl and pour into large Dutch oven or roasting pan.
3. Bake for 2 to 3 hours, stirring every 30 minutes or as needed. Don't overcook. Best when cooled and reheated.

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BANANA CREAM DREAM

Slice of lemon meringue pieImage via WikipediaThis recipe tastes like lemon meringue pie, even though it doesn't contain any lemon. Makes 1 drink.


1/3 of a large banana, cut into 1/2-inch chunks
1/2 cup fresh pineapple, cut into 1/2-inch chunks
1/8 cup shredded sweetened coconut








or coconut syrup
2 large scoops ice cream



Place banana, pineapple and coconut in blender. Blend. Add ice cream and blend to desired consistency.
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VANILLA MOUSSE CHEESECAKE

Almond CheesecakeImage via Wikipedia                                                         
8 oz sugar free fat free whipped topping
1 tbs + 1 tsp vanilla
4 pkgs 8 oz each reduced fat cream cheese, softened

40 vanilla wafers, crushed

3 eggs

1 cup sugar or Splenda

3 tbs butter, melted


Heat oven to 325°. Mix wafer crumbs and butter, press onto bottom of 9" springform pan or other pan. Beat 3 pkgs cream cheese, 3/4 cup sugar and 1 tbs vanilla until blended. Add eggs, mixing until blended. Pour over crust.


-Bake 55 min. or until done. Run knife around rim of pan to loosen cake, cool completely in pan. Beat remaining cream cheese, sugar and vanilla in bowl until blended. Whisk in whipped topping, spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake. Garnish with berries, if desired
 
Makes 16 servings.
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