topic Re: SEPTEMBER RECIPE GAME in Recipes

SEPTEMBER RECIPE GAME

Zhills — Sat, 01 Sep 2018 21:12:00 GMT

Autumn in Florida.....

Hello September! Surprise me!

September is a month of surprises....who will win the game Thursday night, when will the leaves turn? How soon will it be cool enough to want to make a big pot of soup and bake something?

Hope all of your September surprises are awesome!

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!!

Normally, we start out with a recipe so I will post the last one shared on the last thread and we can take it from there if that's ok with every body...

Firemans Wife 2001

Bacon/Cheese Appetizers

Ingredients:

1 small loaf of rye bread (unseeded)

1 1/2 cups of mayonnaise

A little over a 1/2 jar of bacon bits

1 bag of finely shredded cheese (your choice)

Directions:

Cut each piece of rye bread in quarters. Place on an ungreased cookie sheet. Mix mayonnaise, bacon bits and cheese (keep a handful of cheese aside) and spread the mixture evenly over each piece of bread. Top each piece with a little extra cheese and bake at 375 for about 7 minutes and 1 minute on broil until bubbly.

NEXT INGREDIENT: WALNUTS

Re: SEPTEMBER RECIPE GAME

walker — Sun, 02 Sep 2018 01:39:48 GMT

Thanks, Zhills, for starting us off.....mtc gets a break this month!

Apple, Pear and WALNUT Salad

2 tablespoons red wine vinegar

2 1/2 tablespoons orange juice

1 orange, zested

1/2 cup raisins

4 apples, preferably different types

2 pears

1/2 cup WALNUTS, toasted and coarsely chopped

2 tablespoons extra-virgin olive oil

salt and pepper

In a large bowl, whisk together red wine vinegar, orange juice, zest and raisins. Core and cube apples and pears. Combine fruit and WALNUTS, then drizzle with oil; toss together. Add to large bowl mixture and mix well. Season to taste with salt and pepper. Refrigerate one hour before serving.

NEXT INGREDIENT ...... TORTILLAS

Re: SEPTEMBER RECIPE GAME

Zhills — Sun, 02 Sep 2018 14:33:48 GMT

Chicken Enchiladas with Green Chili Sour Cream Sauce

*These are seriously so so good*

10 tortillas

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

3 Tbsp. Flour I added ONIONS. Yum!

2 cups chicken broth
1 cup sour cream

1 (4 oz) can diced green chilies

Preheat oven to 350 degrees. Grease a 9x13 pan
Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan. (I add onions, diced tiny)
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Do not bring to boil.
Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
Pour over enchiladas and top with remaining cheese.
Bake 22 min and then under high broil for 3 min to brown the cheese.

Take out of oven as soon as you see bubbles - before it boils so it won't curdle! Enjoy!

It is easy to make half, but leftovers are good.

Next ingredient: Tarragon

Re: SEPTEMBER RECIPE GAME

momtochloe — Sun, 02 Sep 2018 17:12:08 GMT

@Zhills

@walker

HEE, thank you so much Zhills as I was having technical difficulties so it was a lovely surprise to see our Recipe Game friends ride to the rescue!

Hope you both (and everyone that has/will join this thread) is having a terrific and delicious Labor Day weekend!

Re: SEPTEMBER RECIPE GAME

Coquille — Sun, 02 Sep 2018 20:21:51 GMT

@momtochloe Glad you're ok. Was a little concerned! Enjoy what's left of the long weekend! 😉

Re: SEPTEMBER RECIPE GAME

momtochloe — Sun, 02 Sep 2018 20:42:31 GMT

@Coquillethank you so much my friend and please don't worry if I am still a bit sporadic as I just got home from running errands and had internet problems again. I am getting too old for this . . . GAH!

Enjoy the rest of the Labor Day weekend!

Re: SEPTEMBER RECIPE GAME

Zhills — Sun, 02 Sep 2018 20:44:28 GMT

@momtochloe Maybe your computer is getting too old, not you! Glad you are able to be running errands and you are back with us.

Next ingredient: Tarragon

Re: SEPTEMBER RECIPE GAME

RespectLife — Tue, 04 Sep 2018 15:32:47 GMT

Tarragon is my absolute current FAV herb! I just discovered it about a year ago.

Citrus-Steamed Shrimp with Orange-Tarragon Aioli serves 4-8

Aioli:

1-1/2 cups mayonnaise **I only had Miracle Whip
2 Tbsp minced shallot
Zest of 1 orange
1 Tbsp orange juice
1 Tbsp lemon juice
2 Tbsp chopped tarragon
1/2 tsp salt
1/4 tsp black pepper
1 tsp hot pepper sauce

Shrimp:

2 lbs (21–25) peeled and deveined shrimp
1 tsp ground coriander
1/4 tsp ground white pepper
1-1/2 cups white wine
1 cup water
2 bay leaves
1 tsp minced garlic
1/2 tsp mustard seed
Few orange slices, cut in fourths
Juice of half a lemon

To make the aioli, combine the mayonnaise, shallot, zest, orange and lemon juices, tarragon, salt, pepper, and hot pepper sauce in a bowl. Cover it and refrigerate the mixture for at least 2 hours.
To prepare the shrimp, toss with the coriander and pepper in a bowl. Bring the white wine, water, bay leaves, garlic, mustard seed, orange slices, and lemon juice to a boil in a large pot. Place the shrimp in a steamer basket and place it on top of the pot; cover. Steam the shrimp for 5 minutes, remove the lid, and stir. Steam for an additional 5 minutes and then remove the shrimp from steamer.
Refrigerate until chilled. Serve with the aioli.

NEXT INGREDIENT:

CAKE FLOUR (Softsilk)

Re: SEPTEMBER RECIPE GAME

Blk&GoldFan — Tue, 04 Sep 2018 23:55:09 GMT

Okay...don't make this often. Easier to do than you may think. It is yummy and impresses when you want something special. Looks great when you top the frosted cake roll with fresh strawberries.

JELLY ROLL with CARAMEL ICING

3/4 cup sifted cake flour

1 tsp. baking powder

1/4 tsp salt

3//4 c. sugar

4 eggs

1 tsp vanilla extract

confectioner's sugar

Preheat oven to 400 degrees. Line the bottom of jelly pan with wax paper or foil, trimmed to fit. Butter the paper.

Sift flour, baking powder and salt together.

Beat eggs until light and foamy. Continue beating, adding sugar slowly until very thick and double in bulk (10 min.).

Sprinkle sifted dry ingredients over batter and fold them in gently. Fold in vanilla.

Bake for 12-15 minutes or till delicately browned and top springs back.

Loosen cake around edges with knife and turn it out onto a cloth sprinkled evenly with confectioner's surgar.

Quickly remove wax paper. Starting at long end, gently roll up the cake right along with the towel. Place the roll, towel & all, on a cake rack to cool. When cool, unroll cake and remove the towel.

Spread the top with half the caramel icing. Re-roll the cake. Frost the outside of the roll with the rest of the icing.

CARAMEL ICING

1/2 cup brown sugar

1/4 cup confectioner's sugar

4 T, flour

1 egg

1 cup milk

COOK above ingredients in pan over low heat, stirring constantly, until very thick and pasty. LET cool completely.

1/2 cup Crisco

1/2 cup butter

1 T. vanilla

MIX together in bowl. Beat until creamy. Add cooked paste and continue to beat.

Next Ingredient: 60% Cacao Bittersweet Chocolate

Re: SEPTEMBER RECIPE GAME

Zhills — Thu, 06 Sep 2018 19:27:16 GMT

Bittersweet Chocolate Decadence Cookie

1/4 cup all purpose flour - do not add more than this you will not need it
1/4 teaspoon baking powder
1/8 teaspoon kosher salt
8 ounces bittersweet chocolate (I used Ghiradelli Bittersweet Dark Chocolate Chips)
2 tablespoons butter
2 eggs
1/2 cup sugar
1 teaspoon vanilla
2 cups walnuts or pecans chopped
6 ounces semi sweet chocolate chips

Instructions

Preheat the oven to 350 degrees. Mix together flour, baking powder and salt and set aside. Melt 8 ounces of chocolate along with the butter in a double boiler (or in the microwave, 1 minute at a time at 50% power). Set aside the melted chocolate to cool slightly.
In a glass bowl, whisk together the eggs, sugar and vanilla until thoroughly blended. Place over a simmering pan of water and continue whisking until lukewarm. Stir the warm eggs into the melted chocolate. Add the flour mixture and then add the chocolate chips and chopped nuts.
Scoop rounded tablespoons of the dough onto a parchment or silpat lined baking sheet. Bake until the cookie looks dry on the outside. It should still be gooey on the inside*. This took just 10 minutes in my oven. Remove to a wire rack. The inside of the cookies will be soft when you place them on the rack, but they will firm up as they cool. Enjoy!
* Be careful not to overcook these cookies. I let one batch go a little too long and they were not nearly as amazing.

Next ingredient: Cabbage

Re: SEPTEMBER RECIPE GAME

RespectLife — Thu, 06 Sep 2018 19:58:27 GMT

I have wanted to try this recipe for a long time now...it seems so different!

Kalpudding (Meatloaf With Caramelized Cabbage)

INGREDIENTS FOR THE MEATLOAF:

2 tablespoons plus 1 teaspoon unsalted butter
1 head green cabbage, approximately 3 pounds, cored and shredded
3 tablespoons molasses
Kosher salt and freshly ground pepper, to taste
¾ pound ground beef
¾ pound ground pork
1 small yellow onion, peeled and chopped
1 cup heavy cream
4 tablespoons breadcrumbs
⅓ cup chicken, beef or vegetable stock, ideally homemade or low-sodium store-bought (or water)

FOR THE SAUCE:

⅓ cup lingonberry preserves **CAN SUB CRANBERRY SAUCE
1 tablespoon red-wine vinegar
1 tablespoon unsalted butter
1 teaspoon Worcestershire sauce, or to taste

Heat oven to 350. Put a large pan over medium-high heat, and add the butter. When it starts to foam, add the cabbage and molasses, lower the heat to medium and sprinkle with salt. Cook slowly, stirring often, until all the liquid has evaporated and the cabbage is caramelized, approximately 20-25 minutes.
While the cabbage is cooking, lightly mix the meats in a large bowl, then add the onion, cream and breadcrumbs, and mix again to combine.
When the cabbage is done, add about a third of it to the meat mixture, and mix to combine. Use the remaining butter to grease an 8-inch-square baking pan, and transfer the meat mixture to it, spreading it out to cover the whole surface evenly. Spread remaining cabbage over the meat, pour the stock or water over the top and place in the oven, on a sheet tray, to cook for approximately 40 to 45 minutes, or until the cabbage is very, very caramelized, almost dry and crunchy at the edges. Allow it to sit for 10 minutes or so before serving.
While the meat and cabbage cooks, make the sauce. Heat lingonberry preserves, (or cranberry sauce), vinegar and butter in a small pot set over medium heat, then add Worcestershire sauce to taste. Serve alongside the kalpudding.

https://cooking.nytimes.com/recipes/1018628-kalpudding-meatloaf-with-caramelized-cabbage?module=Reci...

NEXT INGREDIENT:

MUSHROOMS

Re: SEPTEMBER RECIPE GAME

Blk&GoldFan — Fri, 07 Sep 2018 12:26:29 GMT

HERBED MUSHROOMS

1/2 lb. Dietz & Watson Roast Beef

1 lb. Small MUSHROOMS

Marinade:

1/3 cup cider vinegar

2 T. Sald Oil

1-1/2 t. Fines Herbs (I found this in Spice Island brand)

1-1/2 t. sugar

1 t. salt

Wash mushrooms, pat dry. Mix marinade ingredients. Add the mushrooms, stir and refrigerate for 2-3 days to marinate.

Pull the roast beef apart into pieces. Put musnroom on a toothpick and roll or fold the roast beef and put on th end.

Had this recipe at a friend's party. Tracked down the person who brought it and they graciously shared it with me. Been a favorite for many years and always a hit.

Next Ingredient: MOLASSES

Re: SEPTEMBER RECIPE GAME

walker — Fri, 07 Sep 2018 14:24:37 GMT

Oven-Barbecued Chicken

1 8 oz. can tomato sauce

1/2 cup water

1/4 cup light or dark MOLASSES

2 tablespoons butter

2 tablespoons vinegar

2 tablespoons minced onion

1 tablespoon Worcestershire sauce

1 teaspoon salt

2 teaspoons dry mustard

1/4 teaspoon chili powder

dash of pepper

1 chicken, cut-up or favorite chicken pieces

In a saucepan combine all ingredients except chicken; simmer 15-20 minutes. Place chicken in a baking dish and brush with barbecue mixture. Bake at 350 for 1 hour, uncovered. (more chicken, or with bone-in, may take longer up to 1 1/2 hours) Baste occasionally with extra sauce. Keep sauce warm and serve with chicken.

Note: For ease of clean-up put aluminum foil in baking dish. I use chicken breasts, thighs and/or drumsticks. I also double the sauce recipe depending how much chicken I am using.

NEXT INGREDIENT ..... BANANAS

Re: SEPTEMBER RECIPE GAME

Blk&GoldFan — Sun, 09 Sep 2018 01:21:01 GMT

NO-BAKE BANANA SPLIT DESSERT

yield: 10-12 SERVINGS

prep time: 25 MINUTES (PLUS CHILL TIME)

INGREDIENTS:

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted (1 stick)
1 (8-ounce) block plain cream cheese
16 ounces Cool Whip, thawed, divided (or 4 cups heavy whipping cream)
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 (20-ounce) can crushed pineapple, drained
4 bananas, sliced
Toppings: chopped walnuts, maraschino cherries, chocolate syrup, sprinkles, etc.

DIRECTIONS:

Spray a 9×13 baking dish with non-stick spray. In a bowl, stir together the graham cracker crumbs and melted butter. Pour the mixture into the baking dish and spread into an even layer, pressing down to set into place. Place the dish in the fridge.

If you are using Cool Whip: Add 8 ounces of the Cool Whip and cream cheese to a mixing bowl and beat until fluffy and combined. Beat in the vanilla and powdered sugar.
If you are making homemade whipped cream: Pour the whipping cream to a bowl and beat until soft peaks form, about 5 minutes. Spoon out about 2 cups of the whipped cream and set aside. Add the cream cheese, vanilla, and powdered sugar with the remaining whipped cream and mix until just combined.

Take the baking dish out of the fridge. Spread the Cool Whip/whipped cream mixture on top of the graham cracker crust evenly. Arrange banana slices in a single layer on top, pressing down gently. Then spread the crushed pineapple on top of the banana slices.
Spoon the remaining Cool Whip or whipped cream on top and spread with a knife to cover the bananas and pineapple. Cover with foil and chill for at least 4 hours. Before serving, garnish with chopped walnuts, maraschino cherries, chocolate syrup, or sprinkles. Slice and serve. The dessert is best eaten within 2-3 days.

Next Ingredient: YOGURT

Re: SEPTEMBER RECIPE GAME

Zhills — Mon, 10 Sep 2018 23:54:31 GMT

Tzatziki Sauce

2 cups plain Greek yogurt
½ cup sour cream
1 small English cucumber, peeled (optional) and grated
2 cloves garlic, minced
Juice of half a lemon
1 teaspoon olive oil
1 tablespoon fresh chopped dill
Salt and black pepper to taste

Directions:

Place grated cucumber in a colander and sprinkle with salt. Let stand 15 minutes. Gently squeeze cucumbers to drain the juices.
With a whisk, blend yogurt with sour cream and olive oil. Add cucumbers, lemon juice, garlic, and dill. Mix until combined.
Add salt and pepper to taste or use All Purpose Greek Seasoning to season the sauce.
Chill and garnish with a sprig of fresh dill just before serving. Enjoy!

Next ingredient: Broccoli

Re: SEPTEMBER RECIPE GAME

walker — Thu, 13 Sep 2018 13:45:40 GMT

BROCCOLI Casserole

1 pkg. frozen chopped BROCCOLI, thawed slightly

1 can cream of chicken soup, undiluted

1 can water chestnuts, sliced

1/4 cup Parmesan cheese

1/4 cup bread crumbs

2 tablespoons butter, melted

Mix BROCCOLI, water chestnuts and soup together. Put into a casserole dish. Mix melted butter, cheese and bread crumbs; put on top of BROCCOLI mixture. Bake, uncovered, at 350 for 45-60 minutes until bubbly.

NEXT INGREDIENT ..... PUDDING, any type

Re: SEPTEMBER RECIPE GAME

walker — Sat, 15 Sep 2018 13:04:59 GMT

German Chocolate Trifle

1 German Chocolate Cake Mix

1 (6 oz) pkg. Chocolate INSTANT PUDDING

1 6 pack of Heath Bars (or pkg of crushed Heath bits)

1 Cool Whip, thawed

Bake cake mix according to directions in 9 X 13" pan. Cool. Take half of cake (can freeze other half for another time) and break into pieces placing on bottom of trifle bowl or other deep dish. Mix the INSTANT PUDDING and spread on top of cake pieces. Crush Heath bars and put half on top of PUDDING layer. Spread Cool Whip on top of that and sprinkle with remaining Heath bar pieces.

Refrigerate until serving. When serving, use large spoon and scoop from bottom to get some of all layers.

NEXT INGREDIENT ..... APPLES

Re: SEPTEMBER RECIPE GAME

Zhills — Wed, 19 Sep 2018 19:11:43 GMT

Apple Cranberry Relish

Ingredients:

1 package (12 ounces) STOUFFER'S Harvest Apples, defrosted*
1 can (16 ounces) whole berry cranberry sauce

Directions:

PLACE Harvest Apples in food processor or blender; cover. Process until coarsely chopped.

COMBINE apples and cranberry sauce in medium bowl; cover. Refrigerate for at least 1 hour.

*DEFROST Harvest Apples in microwave on MEDIUM (50%) power for 6 to 7 minutes.

Next ingredient: ~~Sweet potatoes~~ ~~Green beans~~ ANYTHING

Re: SEPTEMBER RECIPE GAME

RespectLife — Wed, 19 Sep 2018 19:13:40 GMT

I thought these were really good!! I used the Micro Steamable Green Beans from Wegmans. They are in the fresh produce section (NOT frozen) They are not French Style or thinly sliced but worked perfectly! Already cleaned etc. So easy!

I zapped them less than directed on the pkg since they were going to be sauteed as well.

I like my green beans to have a bit of crunch! I imagine canned or frozen of any style bean would work too.

Blackberry Ginger Green Beans
Yield: 4 servings

1/4 cup almond slivers
2 tablespoons olive oil
1 pound fresh green beans, thinly sliced on the bias
Kosher salt and freshly ground black pepper
1/2 cup blackberry preserves
2 teaspoons soy sauce
1 teaspoon finely minced fresh ginger (or grated on a rasp)
1 clove garlic, finely minced or grated on a rasp

In a large dry pan on medium heat, add the almonds and constantly toss until they become shiny and slightly golden. Remove to a plate to cool.

In the same large pan on medium-high heat, add the olive oil. When the oil begins to swirl, add the green beans, a pinch of salt and a few grinds of pepper. Toss to coat while cooking until bright green, about 5 minutes.

Add the preserves, soy sauce, ginger and garlic to the pan. Toss to coat and cook until the sauce has soaked into the green beans. Serve with a sprinkle of the toasted almonds.

Recipe courtesy of Sunny Anderson
Read more at: http://www.foodnetwork.com/recipes/sunny-anderson/sunnys-blackberry-ginger-green-beans.print.html?oc=linkback

Next Ingredient:

Nutmeg

Re: SEPTEMBER RECIPE GAME

Zhills — Sat, 22 Sep 2018 19:55:26 GMT

Leftover Rice Pudding

Time 30 minutes

Ingredients

2 cups leftover white rice
3 cups milk (any kind)
1/2 cup sugar
Small pinch salt (optional)
1/2 cup raisins
1 tsp vanilla extract
1/2 tsp cinnamon (optional)
Dash of nutmeg (optional)

How to make it
Combine cooked rice, milk, sugar and salt in a medium saucepan. Bring to a boil, then lower the heat to a simmer and stir in the vanilla and raisins. Cook until just about all of the milk is absorbed (20-45 minutes, depending on how absorbent your rice is).
Stir in cinnamon and/or nutmeg.
Divide rice pudding into individual serving dishes serve warm or chilled. Makes 4-6 servings.

Next ingredient: Chicken