Recipes

[momtochloe]

WELCOME TO JANUARY.....Oh goodness what happened to 2016 ?!?!?!?!? . . . .

FIRST.....if you are just joining us and please do......HOW TO PLAY.......

The first player of the month starts the game by posting their choice of recipe.  At the end of the text, she or he types, "the next ingredient: xxx."

(The x's represent that person's choice of any ingredient that can be included in a recipe).  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 throughout the recipe.  That does make it easier for everyone to see how the game works.

Because of time or system delays, some duplicate posts occur to the same ingredient.  The next poster generally responds to the first post for the next ingredient.  Good recipes and lots of fun!!

AND AWAY WE GO FOR JANUARY!  Enjoy our shared recipes!

Normally we start out with a recipe but I do not have one for the last ingredient shared so I will post it and we can take it from there if that's ok with every body:

Next Ingredient:  Sugar Snap Peas

[ms traditional]

SUGAR SNAP PEAS

Caesar Potato Salad with Sugar Snap Peas

6 to 8 servings

Ingredients:

1 1/2 lbs unpeeled assorted potatoes (white, red) cut crosswise into 1/2 inch thick slices

8 ounces trimmed sugar snap peas

1 bunch of radishes, trimmed, sliced

1/2 small red onion, sliced thinly

1/4 c olive oil

3 TB fresh lemon juice

1 TB Dijon mustard

1 pressed garlic clove

1/2 c fresh grated Parmesan

Steam potatoes until almost tender -  10 min or so.   Add sugar snap peas and steam until peas are crisp tender and potatoes are just tender  (about a minute or 2).

Transfer vegetables to large bowl.  Cool a bit.  Add radish and onion slices.

Whisk next 4 ingredients to blend.   Then whisk in Parmesan.  Season dressing with salt and pepper to taste.

Add dressing to potato mixture - toss to coat.

Serve warm or at room temperature.

NOTE: if you make ahead i suggest you make extra dressing as the potatoes will absorb original amount overnight.

NEXT:  Mandarin oranges

[walker]

Thanks for getting us started sharing recipes in 2017, mtc!  

Happy New Year sharing New Recipes!

MIxed Greens and Orange Salad

1 Tablespoon Wine Vinegar

1/4 teaspoon salt

little pepper

1/4 cup olive oil

8 cups cut salad greens like Romaine (about one bag prepared)

1 can MANDARIN ORANGES, drained

1/4 cup pine nuts (or slivered almonds)

Mix wine vinegar, salt and pepper. Whisk in olive oil.  Set aside.  Mix together greens and MANDARIN ORANGES and nuts.  When ready to serve mix with dressing.

NEXT INGREDIENT.........SWEETENED CONDENSED MILK

[Bluffbaker]

Quick and Easy Lemon Bars
24 Servings

1 (18.25 oz.) pkg. lemon supreme cake mix
1 stick butter, melted
1 egg
1 (14 oz.) can sweetened condensed milk
1/2 cup lemon juice

Preheat oven to 350°. Stir together the cake mix, butter and egg. Press mixture evenly into the bottom of a greased 13 x 9 x 2-inch pan. Combine the sweetened condensed milk and lemon juice. Pour mixture over the top of the cake mixture. Bake for 23 to 27 minutes. Cool completely. Cut into bars. If desired, dust with powdered sugar right before serving.

Next Ingredient:  Broccoli

[GenXmuse]

I make these yummy tots every week and my kids love them. I double the recipe because I love them too!  

Healthy Baked Broccoli Tots

Makes about 20

Ingredients
2 cups or 12 ounces uncooked or frozen broccoli
1 large egg
¼ cup diced yellow onion
⅓ cup cheddar cheese
⅓ cup panko breadcrumbs
⅓ cup italian breadcrumbs
2 tablespoons parsley ( or cilantro, rosemary,
½ teaspoon salt
½ teaspoon pepper
Instructions
Preheat the oven to 400°F.Grease a baking sheet with a thin layer of oil or line with parchment paper and set aside.

Blanch the broccoli in boiling water for 1 minute then remove and shock with cold tap water to stop the cooking process.Drain well.

Chop broccoli finely and mix throughly with the egg, onions, cheddar, breadcrumbs, and seasoning.Scoop about 1.5 tablespoons of mix using a ice-cream scoop or your hands and gently press between your hands into a firm ball then shape into a tater-tot shape.It helps to wash your hands after every few tots to keep them from sticking onto your hands.Next, Place on your prepared baking sheet.

Bake until golden brown and crispy, 18-24 minutes, turning half way.Remove from the oven and enjoy hot with ketchup, sriracha, ranch dressing, or your favorite dipping sauce! I usually make a Mississippi Comeback sauce. 

Next Ingredient: JICAMA

[Sassy7356]

Jicama Spinach Dip

• 2 cups mayonnaise
• 2 (16 ounce) containers sour cream
• 1 (1.8 ounce) package dry leek soup mix
• 1 (1.8 ounce) packet dry vegetable soup mix
• 1 teaspoon paprika

• 1 teaspoon black pepper
• 1 small jicama, peeled and minced
• 1 red bell pepper, chopped
• 3 green onions, chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and drained

Mix together the mayonnaise, sour cream, leek soup mix, vegetable soup mix, paprika, black pepper, jicama, red bell pepper, green onion, and spinach in a bowl. Chill at least 3 hours or overnight.

Next ingredient:  Cream of Mushroom Soup

[GenXmuse]

I pinned this to my Dinner This Week on Pinterest. 

Slow Cooker Chicken Breasts with Mushroom and Rosemary Sauce

Ingredients

4 large or 6 small chicken breasts, trimmed of skin and fat
2 sliced mushrooms
*Two 15-ounce cans low-sodium, low-fat cream of mushroom soup*
½-¾ cup white wine or chicken broth
1 1/2 garlic salt
1 1/2 dried rosemary, crushed
3/4 paprika
1/2 freshly ground black pepper
Directions

Place the chicken in the slow cooker. Combine the rest of the ingredients in a bowl, then pour over the chicken. Cover and cook on low until the chicken is tender, about 7-9 hours. Remove from heat and serve.

 Next Ingredient: Swiss Cheese

[rrpell]

Jacques Pepin's Pumpkin Gratin

1 can (15.5 ounces) 100% pure pumpkin puree (not pumpkin pie filling)
3 large eggs
1 cup heavy cream
3/4 cup grated Swiss Cheese

3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon unsalted butter
1 tablespoon grated Parmesan cheese
Preheat the oven to 350 degrees. Spoon the pumpkin puree into a food processor and add the eggs, cream, cheese, salt, and pepper. Process for 10 to 15 seconds to combine.

Coat a 6-cup gratin dish with the butter. Fill the dish with the pumpkin mixture. Sprinkle the Parmesan cheese on top and bake for 35 to 45 minutes, until set and lightly browned on top. Serve.

next ingredient:   Canned sour cherries 🍒 

[GenXmuse]

I don't have any recipes that have canned sour cherries but this one uses fresh though canned could work too. The other recipes I have  use cherry pie filling. 

Sour cherry Shirley temple

Ingredients
1 cup pitted sour cherries
1/2 cup sugar
1/2 cup water
Ginger ale or lemon-lime soda

Instructions
Combine cherries, sugar and water in a small pot and set over medium-high heat to boil. Reduce heat to maintain a brisk simmer, stirring occasionally, until liquid has turned red and thickened slightly, 10-15 minutes. Pour through a fine mesh strainer to remove cherries. Chill syrup or let it cool on the counter.
Fill glasses with ice and pour in ginger ale or lemon-lime soda until glass is 3/4 full. Stir in 2 tablespoons sour cherry syrup (or more to taste). Deliver immediately into little hands, garnished with a fresh sour cherry or a maraschino cherry if you like.

Next Ingredient:  wasabi 

[rrpell]

Wasabi and Panko-Crusted Pork with Gingered Soy Sauce

2/3 cup panko (Japanese breadcrumbs)
1 large egg white, lightly beaten
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1 teaspoon peanut oil
Cooking spray
1/8 teaspoon salt
1 tablespoon bottled ground fresh ginger (such as Spice World)
1/3 cup fat-free, less-sodium chicken broth
2 tablespoons sake or dry sherry
2 tablespoons low-sodium soy sauce
2 teaspoons sugar
1 teaspoon wasabi paste
1/3 cup thinly sliced green onions

Preparation

Place panko in a shallow dish. Place egg white in another shallow dish. Dip pork in egg white; dredge in panko.

Heat peanut oil in a large nonstick skillet coated with cooking spray over medium-high heat; add pork. Cook for 4 minutes on each side or until done. Remove pork from pan; sprinkle with salt.

Reduce heat to medium. Add ginger to pan; cook 30 seconds, stirring constantly. Combine broth and the next 4 ingredients (through wasabi) in a small bowl, stirring well with a whisk. Add broth mixture to pan, scraping pan to loosen browned bits. Stir in green onions. Spoon sauce over pork.

Recipe from:  Cooking Light

next ingredient:  bananas