topic Re: DECEMBER 2019 RECIPE GAME in Recipes

DECEMBER 2019 RECIPE GAME

momtochloe — Sat, 30 Nov 2019 18:33:11 GMT

Ho ho NO it can't be December already! I guess they weren't kidding when they said it was a short holiday season this year. Well my favorite recipe friends, let's make our last recipe game of the year the very best. Please share your tried and true and also the new!

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. Thanks to @house_cat (again, thank you!) who gave us our next ingredient:

The Best Ever Salty Herbed Smashed Potatoes

Ingredients

12 red potatoes
kosher salt
ground black pepper
olive oil
dried basil leaves
dried thyme leaves
dried rosemary

Instructions

In a large stock pot filled halfway with water, bring to boil and liberally salt water. Add red potatoes, and boil for 15 minutes, or until they are fork tender. Strain; set aside.
Preheat oven to 450 degrees F. Using a baking sheet, drizzle some olive oil onto the sheet, and spread around using hand (or paper towel). Line your potatoes up 4 to a row, 3 across, making sure they aren't too close to each other. Using a potato masher or strong fork, press down in the center to smash your potato; repeat for all potatoes.
Drizzle olive oil over the tops of the potatoes, then brush around the entire potato (I used a basting brush). Sprinkle kosher salt, pepper, and all herbs over the tops of the potatoes. Place into oven and bake for 20 minutes, or until browned on the top.

Recipe Notes

These are delicious by themselves, but also taste amazing topped with sour cream or greek yogurt, and also parmesan cheese! Yum!

Click here for original recipe... sort of.

Next ingredient: Sour Cream or Cream Cheese

Re: DECEMBER 2019 RECIPE GAME

walker — Sat, 30 Nov 2019 19:32:41 GMT

This covers both ingredients.....

Make Ahead Potatoes

10 large potatoes, peeled and quartered

1 cup (8 oz) SOUR CREAM

1 pkg.(8 oz) CREAM CHEESE, softened

6 tablespoons butter, divided

2 tablespoons dried minced onion, or less

1/2 to 1 teaspoon salt

paprika

Place potatoes in a Dutch oven or large pot; cover with water and bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until potatoes are tender. Drain and place in a bowl; mash. Add SOUR CREAM, CREAM CHEESE, 4 tablespoons butter, onion and salt. Mix together until smooth and butter has melted. Spread in a greased 9x13" baking dish. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Refrigerate or bake immediately, covered at 350 for 40 minutes; uncover and bake 20 minutes longer.

If potatoes are made ahead and refrigerated, let stand at room temperature for 30 minutes before baking.

NOTE .... You can also use a crock pot for this recipe. Place in crock pot, put remaining butter on top. Cook 3-4 hours on low, then turn to warm until time to serve. Sprinkle with paprika, if desired.

NEXT INGREDIENT .... KARO SYRUP (Corn Syrup,

Light or Dark)

Re: DECEMBER 2019 RECIPE GAME

Coquille — Sat, 30 Nov 2019 19:18:19 GMT

@momtochloe 😘

NEXT INGREDIENT: SOUR CREAM OR CREAM CHEESE

EDITED : NEXT INGREDIENT: KARO SYRUP

Re: DECEMBER 2019 RECIPE GAME

bluetail fly — Sun, 01 Dec 2019 15:49:50 GMT

Pecan Pie from Karo Syrup

Make this only if you have a source for good fresh pecans. Makes two pies.

2 unbaked 9" pie shells. Fill each with pecan halves cut in half again.

1/4 cup butter, melt and set aside.

3 room temperature eggs, 3/4 cup sugar 1/4 teaspoon salt. Beat well until just beginning to turn frothy.

Add 1 cup light KARO SYRUP and 2 teaspoons vanilla. Beat until well mixed.

Beat in melted, cooled butter.

Pour one half into each pie shell.

Bake @ 350 for 40-50 minutes -- set at sides but slightly soft in center.

Next ingredient - beer

Re: DECEMBER 2019 RECIPE GAME

Zhills — Sun, 01 Dec 2019 20:55:02 GMT

Beer Bread

Prep Time: 3 min Cook Time: 45 min Yields 1loaf

Ingredients:

3 cups self-rising flour
1/4 cup sugar
1 12 ounces bottle of beer (room temp)
1/2 stick butter, melted

Instructions:

Preheat the oven to 375 degrees F.
Butter a 9x3x5 inch loaf pan and set aside.
In a large bowl, combine the flour, sugar, and beer and mix until combined. The mixture should be thick. Pour into the loaf pan and top with melted butter.
Place a cookie sheet under the loaf pan on the bottom rack. The melted butter may spill over.
Bake for 40 minutes or until a toothpick inserted in the center of the loaf comes out clean and is firm to the touch.

Cool slightly and serve warm or room temperature.

Next ingredient: Raisins

Re: DECEMBER 2019 RECIPE GAME

walker — Mon, 02 Dec 2019 15:10:45 GMT

Carrot Cabbage Slaw

4 cups shredded cabbage

2 cups shredded carrots

2 medium Golden Delicious Apples, chopped

1 cup RAISINS

1/2 cup chopped walnuts

1/2 cup honey

1 tablespoon lemon juice

1 cup sour cream

1/4 teaspoon salt

1/8 teaspoon pepper

1/8 to 1/4 teaspoon ground nutmeg, optional

Combine cabbage, carrots, apples, RAISINS and walnuts. In separate bowl, combine honey and lemon juice until smooth. Stir in the sour cream, salt, pepper and nutmeg, if desired. Pour onto the cabbage mixture; mix together well. Chill until serving.

NEXT INGREDIENT ...... COCONUT

Re: DECEMBER 2019 RECIPE GAME

GenXmuse — Tue, 03 Dec 2019 02:27:19 GMT

YIELD: 4 SERVINGS Crispy Coconut Chicken

PREP TIME15 minutes

COOK TIME15 minutes

TOTAL TIME30 minutes

Ingredients

Vegetable oil for frying
1/2 cup cornstarch
1/4 teaspoon salt
1/8 teaspoon pepper
1 tsp cayenne pepper {optional}
3 large eggs, lightly beaten
3 - 4 cups of sweetened coconut flakes (Baker's Coconut)
3 - 4 medium boneless, skinless, chicken breasts, cut into strips or nuggets.

Instructions

In a medium pot, add 2 - 3 Inches of oil. Turn burner to medium and allow oil to get nice and hot. The perfect temperature should be 365*F
In a bowl mix cornstarch, salt, pepper & cayenne pepper. Set aside.
In a second bowl, add 3 eggs and lightly beat.
In a third bowl add coconut flakes.
Take chicken and douse in cornstarch mixture. Then dip into eggs and cover well. Then dip in coconut and set aside on a plate. Do this to all chicken.
Once chicken is ready, check oil. Place the end of a wooden spoon in the oil. If bubbles form around the spoon the oil is ready. If bubbles do not form around the spoon then the oil is not hot enough.
Once oil is hot enough, GENTLY add chicken one piece at a time to oil, ensuring chicken does not touch and stick together upon initial contact into oil.
Cook chicken for approximately 4 minutes then flip and allow the other side to cook. Cook second side for an additional approximate 4 minutes.
Gently remove golden chicken and set on a paper towel lined plate. Cook chicken in batches if all does not fit into pan.
Once all chicken is cooked, serve with your favorite sauce.
We enjoyed this plain, with honey, with an orange sauce and with sweet & sour sauce. Choose your favorite dipping sauce and enjoy!

Notes

Tips for frying with oil if you have never done it... frying with oil is a serious thing and not to be taken lightly - AT ALL. If you are nervous at all buy a fryer OR do our baked method!

Next Ingredient: SAGE

Re: DECEMBER 2019 RECIPE GAME

Zhills — Tue, 03 Dec 2019 19:47:53 GMT

CALVES LIVER AND ONIONS

4 Tablespoons EVOO (divided)
1 Cup thinly sliced onions (you can’t have too many)
¼ tsp ground sage

1 lb calf liver cut into ½” strips (across) **
Salt & pepper to taste

2 Tablespoons white wine or broth

1 Tablespoon chopped parsley.

Heat 2 Tbsp EVOO in large skillet. Add onions. Cook over med heat stirring frequently for 8 minutes. Stir in sage and cook for 2 more minutes, until golden brown. Remove from pan and set aside.

**Pat liver dry and cut in strips. Cutting when just thawed enough to cut and then thawing makes the job more pleasant. Season with s&p.

Add 2 Tbsp EVOO to pan and heat. Saute liver until browned on all sides, 2-3 minutes.

Stir in onions and cook with liver for 2 minutes.

Pour white wine in skillet and boil 1 minute, scraping any browned bits off bottom of pan.

Serve over rice and sprinkle with parsley.

Next ingredient: Tarragon

Re: DECEMBER 2019 RECIPE GAME

aroc3435 — Wed, 04 Dec 2019 17:48:57 GMT

Creamed Chicken with Tarragon

Adapted from recipes in The Fannie Farmer and The Joy of Cooking books and various other sources over the years, including memories of my mother's recipes circa the early 1960s

Featured Ingredient: TARRAGON

Melt 2 Tbs unsalted butter over low heat and 3 Tbsp flour and stir constantly adding in 1/2 cup of milk and 1/2 cup of chicken broth stirring until sauce thickens. Bring to the point of boiling and cook for a few minutes. Add 1/3 cup of cream, 1 Tsp dried tarragon, or 1 and 1/2 Tsp fresh tarragon, and white pepper and salt to taste. Heat on the scarcest amount of heat. (If you have a "melt" option on your stovetop that is ideal.)

Serve over buttered noodles, or steamed white rice. Or fill pastry shells or serve on toast points.

You can substitute a splash of white wine for a little of the chicken broth. You can swap out tarragon and use curry and onion powder for a different. take. To the above basic recipe you can place in a buttered casserole dish, top with buttered bread or Ritz crumbled cracker crumbs and bake at 375 degrees until the crumbs are golden brown.

Cooked peas, drained pimientos, asparagus, broccoli florets or braised celery are welcome additions to the sauce, as are mushrooms.

One egg slightly beaten, 1 Tbsp of cream, and 1 Tbsp of sherry mixed together can be added to the basic stovetop recipe for a different take. For this version I always include 1/4 pound of sliced, sauteed mushrooms.

Next ingredient: Any type of PASTA

Re: DECEMBER 2019 RECIPE GAME

GenXmuse — Wed, 04 Dec 2019 22:48:54 GMT

bucatini carbonara with leeks, lemon & bacon

DESCRIPTION

Notes: For a saucier pasta, use ½ pound pasta. I like saucy, so I always use 1/2 lb. but original recipe calls for 12 oz., and if you are feeding more mouths, know that 12 oz. works just fine—you may want to reserve extra pasta-cooking liquid for saucing purposes.

To clean leeks: Place the sliced leeks in a large bowl filled with cold water. Do this as the bacon cooks. After about 10 minutes, lift the leeks out of the bowl with your hands and transfer to a colander—this allows the dirt that has settled to the bottom of the bowl to stay settled. When transferring the leeks to the sauté pan, be sure the bacon fat isn’t super hot—remove the pan from the heat. It’s OK if the leeks are still wet—a little water clinging to the leeks is a good thing.

INGREDIENTS

Coarse salt and ground pepper
6 slices bacon, cut crosswise into 1-inch pieces
4 leeks, white and light-green parts only, halved lengthwise, thinly sliced, and rinsed (see notes above)
1/2 to ¾ pound bucatini or short pasta, such as campanelle, orecchiette, or gemelli (see notes)
2 large eggs
¼ cup (heaping) grated Parmigiano Reggiano, plus more for serving (optional)
1 tablespoon finely grated lemon zest, plus 1 tablespoon lemon juice
½ cup fresh parsley leaves, coarsely chopped (optional)

INSTRUCTIONS

Set a large pot of salted water (I use about a tablespoon of kosher salt) to boil. In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 10 minutes. With a slotted spoon, transfer bacon to paper towels to drain, leaving excess fat in pan—you should have about 2 tablespoons. Add leeks (see notes above), season with salt and pepper to taste, and cook, stirring often, until leeks are golden brown, about 10 minutes.
Add pasta to boiling water and cook according to package instructions. Reserve ½ cup of the pasta cooking liquid. In a large bowl, whisk together eggs, parmesan, lemon zest and juice. Whisk ¼ cup pasta water into egg mixture.
Drain pasta and immediately add to egg mixture, along with bacon, leeks, and parsley. Season with salt and pepper to taste and toss to combine. If necessary, add more of the reserved pasta cooking liquid to taste. Sprinkle pasta with more cheese if desired and serve immediately.

Next Ingredient: CAPERS

Re: DECEMBER 2019 RECIPE GAME

walker — Thu, 05 Dec 2019 13:43:56 GMT

Chicken Piccata

4 chicken breasts (thin sliced if possible)

1/2 cup flour

1/2 teaspoon salt

1/2 teaspoon pepper

4 tablespoons butter

1/4 cup lemon juice

1/2 cup dry white wine or chicken broth

2 tablespoons CAPERS

If chicken breasts are not thin-sliced, place between two large pieces of plastic wrap. Flatten chicken with meat tenderizer to 1/4" thickness. Combine flour, salt and pepper; set aside. Melt butter in pan on medium heat.

Dredge chicken in flour mix, shaking off excess. Brown chicken in pan, 5 minutes on each side. Pour wine (or broth) and lemon juice over chicken and simmer for 30 minutes or until chicken is done. Before serving top with CAPERS.

NEXT INGREDIENT .... SWISS CHEESE

Re: DECEMBER 2019 RECIPE GAME

house_cat — Thu, 05 Dec 2019 13:50:17 GMT

This is one I've made several times. It meets my weeknight requirements - easy and yummy. I never have sprigs of fresh herbs laying around, so I don't add them. The directions make it sound more complicated than it is.

Charred Lemon Chicken Piccata

Ingredients

2 small lemons, cut into thin rounds

1 1/2 teaspoons sugar
4 garlic cloves, halved
4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil, divided
2 tablespoons unsalted butter, divided
1 teaspoon grated shallot
1/2 teaspoon grated garlic
1 oregano sprig
1 thyme sprig
1/2 cup dry white wine
1 cup unsalted chicken stock (such as Swanson)
1 teaspoon all-purpose flour
1 tablespoon capers, rinsed and drained
2 tablespoons chopped fresh flat-leaf parsley

How to Make It

Step 1

Combine lemon slices, sugar, and garlic in a medium bowl.

Step 2

Sprinkle chicken with 3/8 teaspoon salt and pepper. Heat a large skillet over medium-high heat. Add 2 teaspoons oil; swirl to coat. Add chicken to pan; cook 4 minutes on each side or until done. Place chicken on a plate. Add remaining 1 teaspoon oil to pan; swirl to coat. Add lemon mixture to pan; cook 1 minute or until lemon slices are lightly browned, turning occasionally. Return lemon mixture to bowl.

Step 3

Wipe pan with paper towels. Heat pan over medium heat. Add 1 1/2 teaspoons butter to pan; swirl until butter melts. Add shallot, 1/2 teaspoon grated garlic, oregano sprig, and thyme sprig; cook 1 minute. Add wine to pan, scraping pan to loosen browned bits. Bring to a boil; cook 3 minutes or until liquid almost evaporates. Add remaining 1/8 teaspoon salt, stock, and flour to pan, stirring with a whisk. Bring to a boil; reduce heat, and simmer 3 minutes or until liquid is reduced to about 2/3 cup. Remove pan from heat; discard oregano and thyme sprigs. Stir in remaining 1 1/2 tablespoons butter and capers, stirring until butter melts. Return chicken and any juices to pan; turn to coat with sauce. Top chicken with lemon mixture. Sprinkle with parsley.

Next ingredient: Napa Cabbage

(I have a large half of one in my crisper drawer right now! Help!)

Re: DECEMBER 2019 RECIPE GAME

walker — Thu, 05 Dec 2019 13:54:10 GMT

house_cat...great minds think alike....sounds good! Maybe we could make....

NEXT INGREDIENT ... NAPA CABBAGE or

SWISS CHEESE (maybe both?)

Re: DECEMBER 2019 RECIPE GAME

house_cat — Thu, 05 Dec 2019 15:28:52 GMT

@walker

Oops! I just now realized what happened!

I think either one is good!

Next ingredient: Swiss Cheese or Napa Cabbage

Re: DECEMBER 2019 RECIPE GAME

GenXmuse — Thu, 05 Dec 2019 20:22:23 GMT

Jarlsberg Dip like Krogers

Make Krogers Jarlsberg dip just like they do.

Course Appetizer

Cuisine American

KeywordCheese Dip, Jarlsberg Dip

Prep Time10 minutes

Cook Time10 minutes

Total Time20 minutes

Servings

Calories149kcal

Ingredients

4 ounces freshly grated Jarlsberg or Swiss cheese
2 tablespoons real mayonnaise
1 tablespoon finely chopped red onion

Instructions

In a medium sized bowl combine all ingredients and mix well. Store in a covered container for at least 2 hours for flavors to mingle. Serve with crackers. Will stay fresh in the refrigerator for about a week.

Nutrition

Next Ingredient: NAPA CABBAGE

Re: DECEMBER 2019 RECIPE GAME

butterfly123 — Fri, 06 Dec 2019 23:06:03 GMT

Chap Chee Noodles

"A Korean-style noodle dish made with meat and vegetables."

Ingredients

1 tablespoon soy sauce
1 tablespoon sesame oil
2 green onions, finely chopped
1 clove garlic, minced
1 teaspoon sesame seeds
1 teaspoon sugar
1/4 teaspoon black pepper
1/3 pound beef top sirloin, thinly sliced
2 tablespoons vegetable oil

1/2 cup thinly sliced carrots
1/2 cup sliced bamboo shoots, drained
1/4 pound napa cabbage, sliced
2 cups chopped fresh spinach
3 ounces cellophane noodles, soaked in warm water
2 tablespoons soy sauce
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions

In a large bowl, combine 1 tablespoon soy sauce, sesame oil, green onions, garlic, sesame seeds, 1 teaspoon sugar, and 1/4 teaspoon pepper. Stir in sliced beef, and marinate at room temperature for 15 minutes.
Heat wok or large skillet over medium-high heat, then drizzle with oil. Cook beef until evenly brown. Stir in carrots, bamboo shoots, napa cabbage, and spinach. Add cellophane noodles, 2 tablespoons soy sauce, 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to medium, and cook until heated through.

Next Ingredient: sweetened condensed milk

Re: DECEMBER 2019 RECIPE GAME

GenXmuse — Sat, 07 Dec 2019 21:08:49 GMT

Tres Leches (Milk Cake)

Recipe By:Stephanie Watts

"This cake is made with three layers: Cake, filling, and topping. There are 4 types of milk in the filling and topping (whole milk, condensed milk, evaporated milk, and heavy cream). This is an excellent cake for milk lovers!"

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter
1 cup white sugar
5 eggs
1/2 teaspoon vanilla extract

2 cups whole milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 1/2 cups heavy whipping cream
1 cup white sugar
1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
Sift flour and baking powder together and set aside.
Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!

Next Ingredient: TURNIPS

Re: DECEMBER 2019 RECIPE GAME

Zhills — Sun, 08 Dec 2019 18:03:55 GMT

SOUTHERN TURNIPS AND GREENS

INGREDIENTS:

2 lbs turnips (3 to 4 with roots)

4 cups water

1 teaspoon salt

2 tablespoons bacon drippings or ham pieces

DIRECTIONS:

Cut turnip leaves from turnip root.

Wash turnip greens 3 times in cold water and cut out bigger stem sections.

Peel turnip root and cut into small cubes.

Place water in a large pot with lid and bring to a boil. Place turnip greens along with cubed roots into pot. Add salt and bacon drippings.

Boil on simmering heat for approximately one hour. Cut turnips greens into small pieces.

Serve and enjoy!

Eat on New Year's Day for money in the coming year! Don't forget to add blackeyed peas and cornbread to triple that!

Next ingredient: Apples

Re: DECEMBER 2019 RECIPE GAME

butterfly123 — Sun, 08 Dec 2019 18:10:11 GMT

Parmesan Crusted Crushed Turnips are a delicious, low-carb alternative to crushed potatoes!

PREP TIME15 minutes

COOK TIME1 hour 15 minutes

ADDITIONAL TIME15 minutes

TOTAL TIME1 hour 45 minutes

ingredients

12 small to medium turnips, peeled
Salt
2 tablespoons olive oil
3 cloves garlic, minced
Freshly ground black pepper
1 cup freshly grated Parmesan cheese (or as needed)
Chopped fresh chives

instructions

Place peeled turnips in a pot of salted water to cover. Bring to a boil. Cook 20 to 30 minutes or until turnips can be pierced easily with a paring knife. Drain. Let cool slightly.
Preheat oven to 375 degrees.
Place the turnips on a clean kitchen towel or double layer of paper towels. Gently press each one down until it's approximately 1/2-inch high. Let them drain for 15 minutes then carefully flip them over onto a dry section of the towel or onto fresh paper towels so the other side drains and dries a bit.
Combine garlic, olive oil and salt and black pepper, to taste in a small bowl.
Line a baking sheet with parchment paper or nonstick aluminum foil. Place the flattened turnips on the lined baking sheet. Brush each turnip with a little of the olive oil and garlic combination. Sprinkle Parmesan cheese over each turnip, gently pressing it down.
Carefully and quickly flip each turnip over. Repeat with the remaining olive oil and garlic combination and cheese.
Bake for 20 to 25 minutes. Flip each turnip and bake an additional 15 minutes. Garnish with chopped fresh chives and serve.

notes

MAKE AHEAD: The turnips can be boiled and crushed up to a day in advance. Leave on the towel and refrigerate.

Re: DECEMBER 2019 RECIPE GAME

butterfly123 — Sun, 08 Dec 2019 18:10:49 GMT

@Zhills

My apologies. We posted at the same time.

Next Ingredient: Apples