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Make It Tonight Vietnamese Style Beef w/ Garlic

Vietnamese-Style Beef with Garlic, Black Pepper, and Lime

Vietnamese-Style Beef with Garlic, Black Pepper, and Lime 

Steamed jasmine rice is a good accompaniment to this sweet-savory dish, but you can also serve it with lettuce leaves for wrapping or on a bed of watercress.

Serves 4

What You'll Need

2 Tbs. soy sauce

2 Tbs. fresh lime juice

1 1/2 Tbs. light brown sugar

1 Tbs. fish sauce

5 cloves garlic, minced

3 Tbs. peanut or canola oil

Kosher salt and freshly ground black pepper

1 1/2 lb. beef tri-tip steak or tenderloin,cut into 3/4-inch pieces

1 medium yellow onion, sliced into 1/4-inch-thick wedges

3 Tbs. chopped salted peanuts, preferably toasted

2 scallions, both green and white parts, thinly sliced 5 cloves garlic, minced

Kosher salt and freshly ground black pepper
1 1/2 lb. beef tri-tip steak or tenderloin,cut into 3/4-inch pieces
1 medium yellow onion, sliced into 1/4-inch-thick wedges
3 Tbs. chopped salted peanuts, preferably toasted
2 scallions, both green and white parts, thinly sliced 5 cloves garlic, minced
Brown the beef of both sides, then add garlic, toasted chopped peanuts, scallions and simmer in about 1/4 cup of water for ten minutes.
Mix together a teaspoon of flour to a 1/4 cup of water -- mix well, then pour into the simmering beef -- this will add body to the sauce. Serve over hot steaming rice.


Sweet Potato Souffle'


Sweet Potato Souffle


4 large sweet potatoes
2 Tbsp. olive oil
1/2 cup skim milk
1/2 cup dry sherry
1/2 cup brown sugar
1/2 cup frozen orange juice from concentrate
1 tsp. nutmeg
1 tsp. cloves
1 tsp. cinnamon
1 pinch salt
4 large egg whites
2 Tbsp. sugar
2 oranges cut in thin slices


Preheat oven to 350°F. In a large pot, cover the sweet potatoes with water and bring to a boil. Boil until tender. Drain and peel the potatoes and place in a large mixing bowl. Mash well. Add the olive oil, milk, sherry, brown sugar, orange juice, nutmeg, cloves, cinnamon and salt. Beat well with a mixer. Spoon mixture into an oiled, ovenproof gratin dish. Bake until the potatoes are hot, about 25 minutes. While the soufflé is cooking, make the meringue. In a clean bowl, whip egg whites until almost stiff. Gradually add the sugar and continue to beat until soft peaks form. During the last five minutes of cooking the soufflé, top with the meringue mixture. Return to oven and remove when the meringue is lightly browned. Garnish with the sliced oranges

Cherry Nut Cobbler


Be ready for loads of compliments when you serve up this yummy Cherry Nut Cobbler. Lots of shortcuts make it easy for you, but they'll never know that you didn't really fuss!
Serves: 6
Cooking Time: 30 min
·    2 (21-ounce) cans cherry pie filling
·    1/2 cup chopped walnuts
·    Zest of 1 orange
·    1 cup biscuit baking mix
·    1/2 cup milk
·    1 egg
1.    Preheat oven to 400 degrees F. Coat a 2-quart baking dish with cooking spray.
2.    In a large bowl, combine cherry pie filling, walnuts, and orange zest; mix well. Pour into prepared baking dish; set aside.
3.    In a medium bowl, whisk remaining ingredients until well blended. Pour over cherry mixture.
4.    Bake uncovered for 30 to 35 minutes, or until crust is golden.

Baked Ziti


Baked ziti is a favorite Italian pasta dish, and our Better Baked Ziti is soconvenient to make, you can easily turn out a restaurant-style baked pasta dish even on a busy weeknight. Now isn’t that “better” than a high-priced restaurant tab?
Serves: 8

·    1/2 pound ziti
·    1 (15-ounce) container ricotta cheese
·    3 cups (12 ounces) shredded mozzarella cheese, divided
·    3 cups spaghetti sauce, divided
·    1/2 cup grated Parmesan cheese
1.    Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking pan with cooking spray.
2.    In a large pot of boiling, salted water, cook ziti until just barely tender; drain and place in a large bowl.
3.    Mix ricotta cheese and half the mozzarella cheese with the ziti. Cover bottom of prepared pan with half the spaghetti sauce. Spoon ziti mixture into pan; cover with remaining spaghetti sauce. Sprinkle with Parmesan cheese and top with remaining mozzarella cheese.
4.    Bake 20 to 30 minutes, or until cheese melts and is light golden.

Fall-off-the-Bone Short Ribs


These tender Fall-off-the-Bone Short Ribs get their flavor from our secret ingredient that's sure to surprise you! They're perfect for the cooler months, but also a year-round one-pot favorite your gang will look forward to. Serves: 4 Cooking Time: 1 hr 50 min

·                 2 tablespoons vegetable oil ·                 3 pounds beef short ribs ·                 1 (10-3/4-ounce) can condensed onion soup ·                 1 cup water ·                 1 tablespoon lemon juice ·                 1/4 teaspoon ground cloves ·                 1/2 teaspoon black pepper ·                 1 slice pumpernickel bread, crumbled
1.       In a soup pot, heat oil over medium-high heat. Brown short ribs 6 to 8 minutes; drain.
  2.       Add remaining ingredients except bread and bring to a boil. Reduce heat to medium-low, cover, and cook 1-1/2 to 2 hours, or until ribs are cooked to desired doneness, stirring occasionally.
  3.       Stir in crumbled pumpernickel and serve.

Delicious Roast Chicken with Sweet Potatoes

For a sumptuous and inviting dinner option that everyone will love, make this recipe for Roast Chicken Thighs with Sweet Potatoes and Olives from Lindsay Olives. This may be one of the most unique healthy chicken recipes you'd make for company. This decadent delight is ready from start to finish in less than 1 hour. Serves: 4 Preparation Time: 15 min Cooking Time: 35 min


·8 bone-in chicken thighs (1 1/2 to 1 3/4 pounds), skinned

·4 teaspoons extra-virgin olive oil, divided

·1 teaspoon paprika (preferably smoked paprika)

·1 teaspoon dried thyme leaves

·1/2 teaspoon garlic salt

·1/8 teaspoon cayenne pepper (optional)

·2 large or 3 medium sweet potatoes (1 1/2 pounds)

·4 large shallots, peeled and cut crosswise into thick slices

·1 cup Lindsay® Re-closeables Ripe Pitted Olives 

·Cranberry chutney (optional)                         

  1.      Heat oven to 375 degrees F. 
  2.      Place chicken thighs in 13 x 9-inch glass baking dish. Spread 1/4 teaspoon of the oil over each chicken thigh. Combine paprika, thyme, garlic salt and, if desired, cayenne pepper; sprinkle evenly over chicken. 
  3.      Scrub potatoes; cut into 1-inch chunks. Toss potatoes and shallots with remaining 2 teaspoons oil to coat lightly. Add olives; toss again. 
  4.      Spread into an even layer on a 15 x 10-inch jelly roll pan. Bake chicken and sweet potato mixture 35 minutes or until chicken is cooked through (160 degree F internal temperature) and vegetables are tender, stirring vegetables once.
  5.      Arrange chicken and vegetables on serving plates; drizzle chicken juices from dish over all. Serve with cranberry chutney if desired.
Nutritional Information
Per Serving: 

Calories: 323
Calories from fat: 161
Total fat: 18g
Monounsaturated fat: 10g
Cholesterol: 86mg
Sodium: 417mg
Total Carbohydrates: 15g 
Dietary fiber: 3g 
Protein: 25g

Super Simple Crab Dip

Easy Appetizer Recipes - crab dip
A crab spread like
this served with
whole wheat crackers
is delicious!

Yummy, I love crab dip. And when you are in a hurry and need a fast and quick solution for a great tasting easy appetizer, then make this yummy dip. It's the best and everyone will gobble it up.

You can use freshly cracked crab - that always tastes delicious, but it'll take longer and is more expensive if you have the crab cracked for you. But canned crab works well too and is a much faster remedy for the time-challenged cook.

dip bow and spreader at Easy Appetizer Recipes
Pfaltzgraff Dip Mix Set.
Set includes dip bowl
and spreader

What you'll need:
- 1 8-ounce light cream cheese
- 1 6-ounce can crab meat (drained and reserve liquid)
- 1/4 cup green onions (finely chopped)
- 2 tsp lemon juice (freshly squeezed)
- 1/2 tsp Worcestershire sauce
- 1/4 tsp Paprika
- hot pepper sauce (to taste)

  1. After unwrapping your package of cream cheese, place it in a medium-sized microwave-safe bowl. Next, microwave at a medium setting for 2 minutes or until softened. Then, stir until the cream cheese is smooth.

  2. Next, stir in the crab, green onions, 2 tablespoons of reserved crab liquid, lemon juice, Worcestshire sauce, paprika and hot pepper sauce.

  3. Microwave again at a Medium-High setting until piping hot. Serve warm with crackers of your choice. So easy!

This recipe makes about 1 1/2 cups.

Rosemary Ranch Chicken Kabobs



  • 1/2 cup olive oil
  • 1/2 cup ranch dressing
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon minced fresh rosemary
  • 2 teaspoons salt
  • 1 teaspoon lemon juice
  • 1 teaspoon white vinegar
  • 1/4 teaspoon ground black pepper, or to taste
  • 1 tablespoon white sugar, or to taste (optional)
  • 5 skinless, boneless chicken breast halves - cut into 1 inch cubes




  1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
  2. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
  3. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Nutritional Information

Amount Per Serving  Calories: 378 | Total Fat: 30.7g | Cholesterol: 59mg