topic Re: APRIL 2014 RECIPE GAME.........NO FOOLING THESE COOKS!!! in Recipes

APRIL 2014 RECIPE GAME.........NO FOOLING THESE COOKS!!!

forrestwolf — Wed, 02 Apr 2014 01:12:39 GMT

No one has started, that I can see, so I will try to start the new month......

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 the text, she or he types their name (so we can give credit where credit is due) and "the next ingredient: xxxx. (The x’s represent that person’s choice of any ingredient that can be included in a recipe.).

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 throughout the recipe. That does make it easier for everyone to see how the game works. If you aren’t that familiar with your word processor, don’t sweat it. We are more interested in your ideas than your formatting skills.

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.

Wonderful for an Easter Brunch........

Creamsicle Mimosa

Ingredients

2-1/2 cups orange juice

1 cup half-and-half cream

3/4 cup superfine sugar

4 teaspoons grated orange peel

2 bottles (750 milliliters each) Champagne or other sparkling wine(Prosecco works well)

Fresh strawberries

Directions

Place the orange juice, cream, sugar and orange peel in a blender;

cover and process until sugar is dissolved. Transfer to an 8-in.

square dish. Freeze for 6 hours or overnight.

For each serving, scoop 1/4 cup mix into a Champagne glass; top with

Champagne. Garnish with a strawberry and serve immediately.

NEXT INGREDIENT: VANILLA

Re: APRIL 2014 RECIPE GAME.........NO FOOLING THESE COOKS!!!

house cat — Wed, 02 Apr 2014 03:15:11 GMT

Easy Vanilla Pudding
1/3 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon fine salt
2 1/4 cups whole milk
3 large egg yolks, lightly beaten
3 tablespoons unsalted butter, cut into small pieces
2 teaspoons vanilla extract

INSTRUCTIONS

Place a mesh strainer over a 4-cup measuring cup or bowl with a spout and set aside.
Combine the sugar, cornstarch, and salt in a medium saucepan and whisk until incorporated. While constantly whisking, slowly drizzle in 1/4 cup of the milk until smooth. Whisk in the egg yolks and remaining milk.
Place the saucepan over medium heat and cook, whisking often, until the pudding begins to thicken and just starts to bubble, about 5 to 6 minutes. Reduce the heat to medium low and switch to a rubber spatula. Stir constantly, scraping the bottom and sides of the pan, until the pudding makes visible ribbons when drizzled over the surface, about 3 to 5 minutes.
Remove from the heat and stir in the butter and vanilla extract until the butter is melted and completely incorporated. Pour the pudding through the prepared strainer. Immediately transfer it to 4 (4-ounce) ramekins or resealable containers. Lightly press a piece of plastic wrap on top of the pudding to prevent a skin from forming. Chill in the refrigerator until set, about 2 hours.

Next ingredient: Bisquick

Re: APRIL 2014 RECIPE GAME.........NO FOOLING THESE COOKS!!!

walker — Wed, 02 Apr 2014 14:32:26 GMT

Thanks, forrestwolf, cute heading about the cooks....two good recipes here to start us off....continuing......NEXT INGREDIENT.....Bisquick

Re: APRIL 2014 RECIPE GAME.........NO FOOLING THESE COOKS!!!

dfyre — Wed, 02 Apr 2014 18:04:30 GMT

On 4/2/2014 walker said: Thanks, forrestwolf, cute heading about the cooks....two good recipes here to start us off....continuing......NEXT INGREDIENT.....Bisquick

Just made this last night:

CHICKEN COBBLER

1 rotisserie chicken cut up (or equal amount of chicken meat cooked)

8 oz. sliced mushrooms
2 cans cream of whatever soup (I used 1 mushroom and 1 chicken, both low fat)
1/2 C. milk
1 bag frozen vegetables (any mix - I used one with sliced carrots, corn and string beans)

Brown mushrooms in large skillet - add soup and milk and bring to a simmer, then add veggies and salt & pepper to taste. Cover and cook about 5 minutes.

Pour into casserole dish (I used a 9x13" Pyrex dish).

Topping:

1-1/2 C. Bisquick (I used heart healthy kind)
1/2 C. milk (I used skim)

Drop by tablespoonsful over the filling and bake at 400 for 25-30 minutes until brown.

Next ingredient - ginger

Re: APRIL 2014 RECIPE GAME.........NO FOOLING THESE COOKS!!!

Britbrit13 — Wed, 02 Apr 2014 20:59:02 GMT

Gingerbread

1/2 c. sugar
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. cloves
1 c. molasses
1/2 tsp. salt
1/2 c. butter
1 tsp. soda
1 tsp. ginger
1 egg
2 1/2 c. flour
1 c. hot water

Cream shortening and sugar. Add beaten egg and molasses, then dry ingredients which have been sifted together. Add hot water last and beat until smooth. Bake in a greased shallow 9" x 13" pan for 35 min. at 350º

NEXT INGREDIENT Pork Steak

Re: APRIL 2014 RECIPE GAME.........NO FOOLING THESE COOKS!!!

Zhills — Wed, 02 Apr 2014 21:07:20 GMT

Pork Fried Rice

2 cups prepared rice
1/4 pound cooked pork steaks, cut into bite size pieces
1/2 cup peas & carrots, frozen
2 Tbsp white onion, chopped
1 clove garlic, minced
1 eggs
½ can water chestnuts, sliced
½ can bean sprouts (or fresh)

1 1/2 tablespoons sesame oil
2 Tbsp cup soy sauce (or to taste)

Prepare rice. Cook pork steaks. Set aside.

Heat sesame oil in a large skillet on medium heat. Add onion, garlic, peas, and carrots.

Stir fry until tender; add water chestnuts and bean sprouts. Crack eggs into pan and scramble, mixing throughout vegetables.

Add rice, pork, and soy sauce to pan. This recipe is easy to double.

Mix soy sauce throughout and remove from heat.

Next ingredient: Tarragon

Re: APRIL 2014 RECIPE GAME.........NO FOOLING THESE COOKS!!!

house cat — Thu, 03 Apr 2014 13:22:49 GMT

Cheesy Ham and Asparagus Bake (Allrecipes)

1 1/2 cups chopped cooked ham

1/2 cup chopped onion

1/4 red bell pepper

10 oz. pkg. frozen cut asparagus (thawed)

8 eggs

2 cups milk

1 cup flour

1/4 cup grated parmesan cheese

3/4 tsp. dried tarragon

3/4 tsp. salt

1/2 tsp. black pepper

1 cup shredded cheddar cheese

Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 9x13 inch baking dish.
Mix the ham, onion, red bell peppers, and asparagus in the prepared baking dish. In a large bowl, beat together the eggs, milk, flour, Parmesan, tarragon, salt, and pepper. Pour over the ham mixture.
Bake 20 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with Cheddar cheese. Continue baking 3 to 5 minutes, or until cheese is melted. Let stand 5 to 10 minutes before serving.

Next ingredient: chives

Re: APRIL 2014 RECIPE GAME.........NO FOOLING THESE COOKS!!!

forrestwolf — Thu, 03 Apr 2014 23:16:49 GMT

I am so sure this is not what you were hoping for, but I am going with it any way....... I must have butter and sour cream with chives (meaning freeze dried) with a baked 'tater......SO mix ever so much sour cream, with how ever many freeze dried chives that you like, and top your 'tater til your heart will stand....and then add in black pepper 'til black on top........Please pardon my Southern accent on this one............

NEXT INGREDIENT : WATER

Re: APRIL 2014 RECIPE GAME.........NO FOOLING THESE COOKS!!!

Sabatini2 — Thu, 03 Apr 2014 23:24:15 GMT

Precooking, or 'velveting' is an Asian cooking technique that works great for meats that have been marinated first, usually w/ a mixture of cornstarch & egg white, among other seasonings. Once velveted, it's ready to stir fry as you normally would - with much less cooking time required. Easy, schmeezy!

*Optimally, beef should be velveted in oil using the same technique, but chicken is fine w/ the water technique.

Velveting/Pre-cooking 1 pound chicken (or beef, see note above):

Ingredients:

4 Cups water plus 1 tablespoon corn or peanut oil

Procedure:

Station a metal colander in the sink, & have the meat & a large, flat plate nearby.

Stir the marinated meat in it's bowl to loosen it, then slide onto a large, flat plate.

Bring the greased water to a simmer in a large saucepan, then reduce the heat to maintain a bare simmer where the water ripples & rolls more than bubbles.

(Too fast a simmer, & the meat loses it's coating & toughens.)

Stir the marinated meat to loosen, then slide it into the water.

Stir gently to separate the cubes/slices in the rippling water, and allow to cook briefly.

Chicken, until it is 90% white - about 20 seconds.

Beef, approximately 15 - 20 seconds.

Drain immediately into the waiting colander. If you're in any doubt, drain sooner than later.

(Chicken will be 90-95% white on the outside, and still raw on the inside.)

Shake to remove water, then spread the chicken onto the large plate. Stir fry immediately.

Next ingredient: chicken thighs

ETA: I changed my initial post, as forrest & I had both shared a recipe using chives, so I re-posted using her ingredient of choice.

Re: APRIL 2014 RECIPE GAME.........NO FOOLING THESE COOKS!!!

Zhills — Fri, 04 Apr 2014 01:53:51 GMT

Baked Artichoke Chicken

4 lbs. chicken legs and thighs, w/ skin (I used a chicken cut up, including breasts)
1 cup artichoke hearts, halved (canned is fine)
1 medium onion, cut into pieces same size as the artichokes
1 pound white button mushrooms (halved or quartered)
2 tablespoons brown mustard
2-3 cloves garlic, minced
1/4 cup olive oil
1/4 cup red wine vinegar
1/4 cup red or white wine (you could also sub in chicken stock)
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried tarragon
1 bay leaf
kosher salt and pepper (to taste)

Preheat oven to 350F-375F, depending if you like crispy skin or not.

Place artichokes, onions and mushrooms on the bottom of a big pan. Place chicken pieces on top of the vegetables.

Mix the mustard with the rest of the ingredients and pour over chicken.
Season w/ kosher salt & pepper.

Bake about 1 hour, basting the pieces once or twice.

Next ingredient: Garden peas

Re: APRIL 2014 RECIPE GAME.........NO FOOLING THESE COOKS!!!

Zhills — Sat, 05 Apr 2014 17:36:08 GMT

Wow, no takers for Garden Peas? The cooking channels put them in everything! Here is my favorite way to eat them.

Garden Pea Salad

In a sauce pan, bring to boil and cool:
1 Cup sugar
1/2 Cup vegetable oil
1/2 tsp. pepper
3/4 Cup vinegar
1 tsp. salt
~when cool, mix with:
2 cans Le Sueur peas-drained (14 oz cans)
2 cans white shoe peg corn-drained (I could only find small cans)
2 cans french style green beans-drained (chopped)
1 small jar chopped pimentos-drained
1 Cup celery
1 Cup onion, chopped fine
1 Cup green pepper, diced
Chill overnight and serve.

I just make 1/2 of this.

Next ingredient: Bacon

Re: APRIL 2014 RECIPE GAME.........NO FOOLING THESE COOKS!!!

Sabatini2 — Sun, 06 Apr 2014 01:34:44 GMT

Nice with pork.

Sweet and Sour Red Cabbage

Ingredients:

2-3 slices bacon

1 medium head red cabbage, thinly sliced

1 onion, chopped

1 tart apple, peeled & chopped

1/2 cup brown sugar

1/2 cup cider vinegar

1/2 cup water

scant 1/8 tsp ground cloves, optional

1/2 tsp salt

1/4 tsp pepper

Additional:

1 tablespoon cider vinegar, or red wine vinegar, if necessary

Directions:

1. In large pot, saute bacon, remove, crumble & set aside.

2. Add the onion to the pot & saute until soft, then add the apple & stir.

3. Add the sugar, vinegar and water & (optional) ground cloves to the pot & bring to boil.

4. Add the cabbage & bacon, stir well, bring back to boil, then cover and lower heat.

5. Simmer for 30-35 minutes, & taste. Add the additonal vinegar, if necessary to brighten. Add more salt & pepper to taste.

6. Continue to simmer uncovered, for an additional 5-10 minutes, until liquid is reduced & all is tender.

* If you'd like the bacon to be crispier, then save it to sprinkle over the cabbage once it's in the serving bowl.

Next ingredient: sesame seeds

Re: APRIL 2014 RECIPE GAME.........NO FOOLING THESE COOKS!!!

Zhills — Sun, 06 Apr 2014 19:28:13 GMT

Japanese-Style Sesame Green Beans

Ingredients:

1 tablespoon canola oil
1 1/2 teaspoons sesame oil (I prefer toasted sesame oil)
1 pound fresh green beans, washed
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds

Directions
Warm a large skillet or wok over medium heat. When the skillet is hot, pour in canola and sesame oils, then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots, about 10 minutes. Remove from heat, and stir in soy sauce; cover, and let sit about 5 minutes. Transfer to a serving platter, and sprinkle with toasted sesame seeds.

Next ingredient: Canned tomatoes

Re: APRIL 2014 RECIPE GAME.........NO FOOLING THESE COOKS!!!

Sabatini2 — Sun, 06 Apr 2014 21:49:09 GMT

Italian Style Pot Roast

Ingredients:

one chuck roast, approx 4#

1/2 cup flour seasoned with salt & pepper

olive oil for sauteing

a pat of butter

1 carrot, finely chopped

1 onion, finely chopped

1 stalk celery, finely chopped

3 cloves garlic, chopped

2 bay leaves

1/4 cup chopped parsley

2 strips of lemon peel, optional

1 cup wine - either white or red will do!

1 cup beef broth

1 28 ounce can tomatoes - crushed by hand, or already crushed tomatoes

2 tablespoons tomato paste

1 sprig of thyme, or 1/2 teaspoon dried thyme

salt & pepper

water, if necessary

Directions:

Preheat oven to 350

1. Season flour w/ salt & pepper, dredge the chuck roast in it & shake off excess.

2. In a large Dutch oven or pot with a lid, heat olive oil over medium heat & add the chuck roast. Brown well on all sides & remove to a plate.

3. Add more oil if necessary, & the pat of butter, & then to the same pan, add the chopped carrots, onions & celery & saute until soft. Add the garlic, bay leaves, parsley & optional lemon peel & saute for a minute or two.

4. Pour in the wine & scrape up any bits from the bottom & stir well. Allow to simmer until slightly reduced, then add the beef broth, canned tomatoes, tomato paste, & thyme. Stir well.

Add the meat back to the pan. Liquid should be at least half way up the roast, if not, add water or beef broth.

5. Cover & place in oven, & check periodically. The liquid should remain at least halfway up the sides of the roast. If it looks as if it needs more, again, add more water or beef broth. Cook 3 hours, or until tender.

6. Discard the bay leaves & remove the meat to a serving plate/platter. Tent w/ foil to keep warm.

7. Defat the sauce, & if it isn't thick enough, place on burner & raise heat to thicken & reduce. Taste, and add salt & pepper.

Pour the sauce over the roast, & serve with polenta, or hot buttered noodles, or mashed potatoes.

Next ingredient: curry paste; either red, yellow, or green

Re: APRIL 2014 RECIPE GAME.........NO FOOLING THESE COOKS!!!

Britbrit13 — Mon, 07 Apr 2014 07:09:55 GMT

I have made this several times, When I seen curry paste..I knew i had to post this one made by Nigella Lawson!! Yummy

I loved this!! There is a utube video

Curry in a hurry

Ingredients

2 tablespoons wok oil
3 tablespoons finely chopped scallions
3 to 4 tablespoons green Thai curry paste
2 1/4 pounds thigh fillets, cut into strips about 1 1/2-inches by 3/4-inch
1 (14-ounce) can coconut milk
1 cup boiling water
Enough chicken stock concentrate or cube to make 2 cups
1 tablespoon fish sauce
1 1/2 cups frozen peas
1 1/2 cups frozen soya beans ( I did not use these)
1 1/2 cups frozen fine beans( I did not use these}
Rice or noodles, for service, optional ( I used rice)
3 tablespoons freshly chopped coriander leaves/ cilantro leaves
Lime wedges, for garnish( I did not have this)
Directions

Heat the oil in a large saucepan, one that owns a lid, and drop in the scallions. Cook, stirring for a minute or 2, and then add the curry paste.

Add the chicken pieces and keep turning over heat for 2 minutes, before adding the coconut milk, stock (or rather water and stock concentrate or cube) and fish sauce and then the frozen peas and soya beans.

Simmer for 10 minutes then add the frozen fine beans and cook for another 3 to 5 minutes.

Serve with rice or noodles, as wished, sprinkling over the coriander/cilantro as you do so. Put out a plate of lime wedges for people to squeeze over as they eat.

Read more at: http://www.foodnetwork.com/recipes/nigella-lawson/curry-in-a-hurry-recipe.print.html?

NEXT Chicken Thigh's

Last edited on 4/7/2014

Re: APRIL 2014 RECIPE GAME.........NO FOOLING THESE COOKS!!!

Britbrit13 — Mon, 07 Apr 2014 07:16:20 GMT

I am sorry, I tried to delete this and but it wouldn't, sorry

I have made this several times, When I seen curry paste..I knew i had to post this one made by Nigella Lawson!! Yummy

I loved this!! There is a utube video

Curry in a hurry

Ingredients

2 tablespoons wok oil
3 tablespoons finely chopped scallions
3 to 4 tablespoons green Thai curry paste
2 1/4 pounds thigh fillets, cut into strips about 1 1/2-inches by 3/4-inch
1 (14-ounce) can coconut milk
1 cup boiling water
Enough chicken stock concentrate or cube to make 2 cups
1 tablespoon fish sauce
1 1/2 cups frozen peas
1 1/2 cups frozen soya beans ( I did not use these)
1 1/2 cups frozen fine beans( I did not use these}
Rice or noodles, for service, optional ( I used rice)
3 tablespoons freshly chopped coriander leaves/ cilantro leaves
Lime wedges, for garnish( I did not have this)
Directions

Heat the oil in a large saucepan, one that owns a lid, and drop in the scallions. Cook, stirring for a minute or 2, and then add the curry paste.

Add the chicken pieces and keep turning over heat for 2 minutes, before adding the coconut milk, stock (or rather water and stock concentrate or cube) and fish sauce and then the frozen peas and soya beans.

Simmer for 10 minutes then add the frozen fine beans and cook for another 3 to 5 minutes.

Serve with rice or noodles, as wished, sprinkling over the coriander/cilantro as you do so. Put out a plate of lime wedges for people to squeeze over as they eat.

Read more at: http://www.foodnetwork.com/recipes/nigella-lawson/curry-in-a-hurry-recipe.print.html?

NEXT Chicken Thigh's

Re: APRIL 2014 RECIPE GAME.........NO FOOLING THESE COOKS!!!

Sabatini2 — Wed, 09 Apr 2014 19:18:15 GMT

This is for those times when you just want dinner on the table fast, and aren't in the mood (to say the least) to fuss. We've all been there! Don't bother to brown the meat first & skip the minced ginger & other fancy stuff.

As a kid, I remember cracking up while reading my mom's "I Hate To Cook" by Peg Bracken. In the recipe for Skid Road Stroganoff, she'd written Add the flour, salt, paprika and mushrooms, stir, and let it cook five minutes while you light a cigarette and stare sullenly at the sink. Haha! I'm sure we've all been there before, with or w/out a cigarette! We all get sick of cooking sometimes.

Easy Asian Chicken Thighs

Ingredients:

6-8 chicken thighs, skin removed

oil for sauteing

veggies:

1 carrot, chopped (or skip it, if it's a PITA)

1 celery stalk, chopped

half small onion, chopped

1-2 garlic cloves, smashed

sauce ingredients:

1/3 C wine

1/3 Cup soy sauce

1/2 Cup water, or if you're lucky, chicken broth

2-3 Tablespoons brown sugar (taste it)

Directions:

1. In large skillet w/ lid, heat oil & saute veggies for a few minutes, add sauce ingredients, stir, throw in the thighs, cover & bring to boil.

2. Turn down heat, & gently simmer till thighs are done. (about 25-30 minutes)

3. Remove thighs, turn up heat & boil down the sauce to almost glaze consistency. (approx 3-5 minutes)

4. Add the thighs back to pan & turn to coat.

Serve w/ rice.

Next ingredient: fine egg noodles

Re: APRIL 2014 RECIPE GAME.........NO FOOLING THESE COOKS!!!

Britbrit13 — Thu, 10 Apr 2014 00:26:18 GMT

Enjoy, Brittany

Beef and noodles, yum

1 lb. Lean ground beef
1 Can (approx. 15 oz.) tomato sauce
1 Package (approx. 8 oz.) egg noodles
1 Cup small curd cottage cheese
1 Cup sour cream
1/4 Cup chopped scallions
1 Cup shredded cheddar cheese or what ever cheese you like,Ii used Monterrey jack and white Cheddar
Salt, pepper and garlic powder to taste

In a large skillet, brown the beef and then add the tomato sauce. Season and simmer on low heat while you prepare the rest of the dish.

Cook the noodles in boiling salted water until they are done to your liking. In a large bowl, mix together the cottage cheese, sour cream and scallions. When the noodles are cooked and drained, add them to the bowl and mix. Add additional salt, if needed, and plenty of pepper.

Place half the noodle mixture in a baking dish followed by half the beef mixture. Top with half the shredded cheddar cheese. Next layer on the remaining noodles followed by the remaining beef. Finish with the remainder of the cheddar cheese. Bake in a pre-heated 350 degree oven for about 30 minutes until the cheese has melted and everything is warmed through. Makes approximately 4 servings.

Next ingredient is white rice

Re: APRIL 2014 RECIPE GAME.........NO FOOLING THESE COOKS!!!

Beebee2 — Thu, 10 Apr 2014 00:49:32 GMT

Stephenson's Apple Farm was a wonderful restaurant on the outskirts North of Kansas City where my husband and I had dinner celebrating our first wedding anniversary years ago. I still remember the meal; it is a favorite of ours, chicken cooked in milk, apple fritters, and this green rice: (Don't omit the msg; we know now this is one of umami's ingredients.)

Stephenson’s Apple Farm Green Rice

3 c cooked long grain rice
1 c chopped parsley
1/2 c grated cheddar cheese
1/2 c chopped onion
1/4 c chopped green pepper; I like it finely minced
1 clove garlic, minced
14-1/2-oz can evaporated milk
2 eggs, beaten
1/2 c vegetable oil
1 T salt
1/2 t each seasoned salt, pepper
1/4 t Ac’cent, monosodium glutamate
Juice and grated rind of one lemon

Mix rice, parsley, cheese, onion, green pepper, garlic in greased 2-qt casserole. Blend rest of ingredients. Mix into rice. Sprinkle with paprika. Bake at 350 deg F about 45 minutes, or until it’s like a soft custard.

next ingredient: caraway seeds

Re: APRIL 2014 RECIPE GAME.........NO FOOLING THESE COOKS!!!

Zhills — Sat, 12 Apr 2014 22:18:38 GMT

Easy Cole Slaw

Ingredients
1 (16 ounce) bag coleslaw mix
2 tablespoons diced onion
2/3 cup creamy salad dressing (such as Miracle Whip™) I use Duke's mayo
3 tablespoons vegetable oil
1/2 cup white sugar
1 tablespoon white vinegar
1/4 teaspoon salt
1/2 teaspoon poppy seeds, caraway seeds or celery seeds
Directions
Combine the coleslaw mix and onion in a large bowl.
Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly.
Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

Easy recipe to half.

Next ingredient: Fresh or frozen spinach