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Trusted Contributor
Posts: 1,649
Registered: ‎06-20-2010

FEBRUARY Recipe Swap........Put your "HEART" Into your recipe......

HOW TO PLAY THE GAME:

1. The first player of the month starts the game by posting their choice of recipe. At the end of that post he or she should indicate their choice of "Next Ingredient".

2. Throughout the game, the next poster in line must use the ingredient that the person ahead chose. If you can, highlight the ingredient and/or put it in capital letters anywhere that it is used through out the recipe.

3. Because of time or system delays, some duplicate posts occur to the same ingredient. The next poster generally responds to the first post for that ingredient

Easy Valentine's Day Delight:

Raspberry Fudge Torte Recipe

Ingredients

1 package devil's food cake mix (regular size)

1 cup (8 ounces) sour cream

3/4 cup water

3 eggs

1/3 cup canola oil

1 teaspoon vanilla extract

1 cup miniature semisweet chocolate chips

GANACHE:

1 cup (6 ounces) semisweet chocolate chips

1/2 cup heavy whipping cream

1 tablespoon butter

RASPBERRY CREAM:

1 package (10 ounces) frozen sweetened raspberries, thawed

3 tablespoons sugar

4 teaspoons cornstarch

1/2 cup heavy whipping cream, whipped

Fresh raspberries and mint, optional

Directions

1. In a large bowl, combine the cake mix, sour cream, water, eggs, oil and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in miniature chips.

2. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

3. For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Whisk in butter. Chill until mixture reaches spreading consistency, stirring occasionally.

4. For raspberry cream, mash and strain raspberries, reserving juice; discard seeds. In a small saucepan, combine sugar and cornstarch; stir in raspberry juice. Bring to a boil, cook and stir over low heat for 1-2 minutes or until thickened. Place in a bowl; chill for 30 minutes. Fold in whipped cream.

5. Place one cake layer on a serving plate; spread with half of the ganache. Top with second cake layer and the raspberry cream. Top with remaining cake layer; spread with remaining ganache. Store in the refrigerator.

Raspberry Fudge Torte Recipe

NEXT INGREDIENT: CHEESE

The strength of the wolf is the pack, and the strength of the pack is the wolf.......
Honored Contributor
Posts: 9,872
Registered: ‎03-26-2010

Re: FEBRUARY Recipe Swap........Put your ""HEART"" Into your recipe......

Thank you, forrestwolf, for starting us off for February with a delicious recipe!

Oven-Baked Cheese Burger Sliders

2 lbs. lean ground sirloin

1/4 cup seasoned bread crumbs

1 small onion finely diced (about 3/4 cup) or 1/4 cup dried minced onions

1/2 teaspoon onion powder

1/2 teaspoon salt

1 pkg. (12 count) dinner rolls (like Kings Hawaiian sweet rolls)

6 slices cheddar or American cheese

Heat the oven to 400 degrees. In a bowl combine the beef, bread crumbs, diced onion, onion powder and salt. Gently press the mixture into a 9x13" baking dish so that it is one large patty of even thickness. Use the tines of a fork to poke holes throughout the meat. Bake 30 minutes.

As it bakes, the meat will shrink away from the sides and liquid will accumulate around the edges of the pan. When fully cooked, remove the pan from the oven (keep oven on) and carefully drain off the liquid.

Top the meat with an even layer of sliced cheese; return pan to the oven for 2 minutes or until the cheese is melted. Remove from the oven, allow to rest for a few minutes and then cut into 2" squares (or the size of your buns).

NEXT INGREDIENT: RED ONION

Trusted Contributor
Posts: 1,649
Registered: ‎06-20-2010

Re: FEBRUARY Recipe Swap........Put your ""HEART"" Into your recipe......

Homefries with Jalapenos

1 1/2 pounds small red potatoes, scrubbed but not peeled

2 tablespoons extra-virgin olive oil

1 small red onion, coarsely chopped

2 large jalapeños—halved, seeded and sliced 1/4 inch thick

1/4 teaspoon cumin seeds

Salt and freshly ground pepper

In a large saucepan, cover the potatoes with water and bring to a boil. Cook until the potatoes are starting to soften, about 8 minutes. Drain the potatoes and let cool slightly, then cut them into 1-inch pieces.

In a large, nonstick skillet, heat the olive oil. Add the potatoes, cover and cook over moderately low heat until just tender, about 10 minutes; stir halfway through. Stir in the onion, jalapeños and cumin seeds. Cover and cook, stirring a few times, until the onion and jalapeños are tender, about 10 minutes. Uncover and cook over moderately high heat until the potatoes are browned on the bottom, about 5 minutes. Season with salt and pepper and serve.

NEXT INGREDIENT: FRESH LIMES

The strength of the wolf is the pack, and the strength of the pack is the wolf.......
Esteemed Contributor
Posts: 7,169
Registered: ‎11-15-2011

Re: FEBRUARY Recipe Swap........Put your ""HEART"" Into your recipe......

Trisha Yearwood’s Key Lime Cake

Ingredients

  • Cake:
  • Butter, for greasing pan
  • Flour, for dusting pan
  • One 3-ounce package lime flavored gelatin
  • 1 1/3 cups granulated sugar
  • 2 cups sifted all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 cups vegetable oil
  • 3/4 cup orange juice
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 5 large eggs, slightly beaten
  • Glaze:
  • 1/2 cup key lime juice (from about 25 small key limes or 4 large regular limes)
  • 1/2 cup confectioners' sugar
  • Icing:
  • 1/2 cup (1 stick butter), room temperature
  • One 8-ounce package cream cheese, room temperature
  • One 1 pound box confectioners' sugar

Directions

For the cake: Preheat the oven to 350 degrees F and grease and flour one 9-by-12-by-2-inch cake pan.
In a large mixing bowl, mix the gelatin, granulated sugar, flour, salt, baking powder and baking soda. Stir to mix well. Add the oil, orange juice, lemon juice, vanilla, and eggs. Mix until well combined. Pour the batter evenly in the pan and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops or inserting a toothpick. Cool the cake in the pan for 5 minutes then turn out onto a cooling rack.
For the glaze: While the cake is still hot, mix the lime juice and confectioners' sugar together well. Pierce the cake with a fork to allow the glaze to soak in better and pour it over the cake on the cooling rack. Allow cake to cool completely as you prepare the icing.
For the icing: Cream the butter and cream cheese. Beat in the confectioners' sugar until mixture is smooth and easy to spread. Spread the icing on the top and sides of the cake.

Cook's Note: you can also use three 9-inch round cake pans and make this into a layer cake.

Next ingredient: Eggs

Honored Contributor
Posts: 8,039
Registered: ‎03-10-2010

Re: FEBRUARY Recipe Swap........Put your ""HEART"" Into your recipe......

Cheesy Baked Eggs

9 slices bread

10 eggs beaten

2 c milk or cream

5 c shredded cheese

Place buttered bread in a 9 X 13 casserole dish. Mix eggs and milk then pour over bread. Bake in a 350 degree oven for an hour or until eggs turn light brown. Feel free to tweak by adding leftover ground beef, fresh herbs etc........

Next ingredient ~ Shrimp

Honored Contributor
Posts: 14,917
Registered: ‎03-09-2010

Re: FEBRUARY Recipe Swap........Put your ""HEART"" Into your recipe......

Sorry no shrimp recipe but a comment on that cake...holy happy dance that looks amazing!
Super Contributor
Posts: 819
Registered: ‎03-09-2010

Re: FEBRUARY Recipe Swap........Put your ""HEART"" Into your recipe......

Barbecued Shrimp Ruth's Steak House

2 c butter
1 t black pepper
1 t paprika
1/2 t salt
1/2 t dried crushed rosemary leaves
1 tablespoon plus 1/2 t, about 7 dashes, Worcestershire sauce
3/4 t, about 4 dashes, hot pepper sauce, such as Tabasco sauce
1/2 t cayenne pepper
12 cloves garlic, peeled and chopped, or to taste
1 t water
1 1/2 lb large, 21-15 per lb, shrimp, peeled, deveined and butterflied

Whip butter in medium saucepan or use mixing bowl and transfer to saucepan. Add pepper, paprika, salt, rosemary, Worcestershire sauce, hot pepper sauce, cayenne, garlic and water. Put saucepan over medium heat; heat, stirring, until butter mixture melts, about 4 to 5 minutes.

Add shrimp. Cook over high heat about 1 1/2 to 2 minutes, or until shrimp begin to curl and are opaque. Don't overcook or shrimp will toughen. 6 to 8 servings.

The shrimp-flavored butter can be refrigerated for up to one week to use with another batch of shrimp. This is a wonderful recipe. It is easy to eat because the shrimp are already peeled.

next ingredient: saltine crackers








Trusted Contributor
Posts: 1,334
Registered: ‎03-13-2010

Re: FEBRUARY Recipe Swap........Put your ""HEART"" Into your recipe......

Saltine Cracker Toffee

4 ounces saltine crackers

1 cup butter

1 cup dark brown sugar

2 cups semisweet chocolate chips

3/4 cup chopped pecans

Directions:

  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Line cookie sheet with saltine crackers in single layer.
  3. In a saucepan, combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread to cover crackers completely.
  4. Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.











Next ingredient: Asparagus
Edited for punctuation.

Esteemed Contributor
Posts: 7,169
Registered: ‎11-15-2011

Re: FEBRUARY Recipe Swap........Put your ""HEART"" Into your recipe......

Shrimp and Asparagus over Penne

Cook: 8 oz penne in boiling water.

Saute: in 2 Tbsp olive oil

1 clove garlic

8 oz asparagus

(cut into 1/4" pieces)Cook stalks 3 mins, add tips, cook another 3 mins.

Add: 1 fresh tomato chopped small

Cover and set aside.

Saute in: 2 Tbsp olive oil

1 clove garlic and cook until golden. Do not burn!

Add: 8 shrimp (peeled and deveined) and cook until pink.

Add veggies to shrimp. Salt and pepper to taste.

Pour wine over all if desired. (Great without it)

Serve over a plate of cooked penne. Beautiful and delicious dish!

Next ingredient: canned salmon

Trusted Contributor
Posts: 1,334
Registered: ‎03-13-2010

Re: FEBRUARY Recipe Swap........Put your ""HEART"" Into your recipe......

Creamy Salmon

1/2 can of pink salmon

2 tbsp your choice of mayonnaise or Miracle Whip

1 tsp sweet green relish

1 tsp old-fashioned Dijon mustard

a couple pinches of dried onion flakes

a few sprinkles of organic dried oregano leaves

Mix it all together and plop on a generous amount on your sandwich bread. Then add some sprouts and lettuce leaves, and voila!


Next ingredient: brown sugar