topic Re: November Recipe Exchange Game in Recipes

November Recipe Exchange Game

Zhills — Tue, 03 Nov 2015 14:54:41 GMT

HOW TO PLAY THE GAME:
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: xxxx.” (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 that ingredient.

I know that we are all thinkig about Thanksgiving and a special menu, but what will we fix the rest of November? Share your recipes with us here. We will thank you!

A Thanksgiving Thought

"The people who will gather around the table Thanksgiving Day live in two separate worlds, a part of and apart from each other. With any luck the territory they travel from one to another can be a fertile one, rich with care and space. It can be a place where "I" and "we" interact joyfully. Have a Happy Thanksgiving!"

Here is a favorite recipe for RICE.

Amazing Fried Rice that is better than take out!

Ingredients

1 pound chicken or pork, cooked and chopped
3 cups leftover cooked rice
2 Tbs sesame oil
1 small white onion, chopped
1 cup frozen peas and carrots, thawed **
2-3 Tablespoons soy sauce (more or less to taste)
2 eggs, lightly beaten (scramble separately)
2 Tbsp chopped green onions (optional)
Instructions
Amounts need not be exact!

Cook and chop the meat.

Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.

Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.

Add the rice and meat to the veggie and egg mixture. Pour the soy sauce on top.
Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

**Mine had bamboo shoots, water chestnuts and bean sprouts. This is just as good!

Next ingredient: Bananas

Re: November Recipe Exchange Game

walker — Tue, 03 Nov 2015 21:36:08 GMT

Thank you, Zhills for starting us off this month. I enjoyed reading the Thanksgiving thought too. Hope you have a nice month and Happy Thanksgiving too.

Here is a recipe to use up Halloween candy. You can substitute type of candy bar.

BANANA Butterfinger Pudding

1 cup cold milk

1 pkg. (3.4 oz.) instant BANANA pudding mix

3 Butterfinger candy bars, crushed

1 carton (8 oz.) frozen whipped topping, thawed

3 medium firm BANANAS, sliced

In large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Set aside 1/3 cup crushed candy for topping. Fold the whipped topping, BANANAS and remaining candy into the pudding.

Spoon into serving dishes; chill until serving. Sprinkle with reserved candy just before serving. Makes 4-6 servings.

NEXT INGREDIENT........PECANS

Re: November Recipe Exchange Game

Blk&GoldFan — Thu, 05 Nov 2015 21:20:36 GMT

Seems like we're stalled on pecans. This is a simple recipe to get the game moving again.

Buttered PECANS

1 lb. whole pecans

1 stick of butter

Melt butter, add PECANS. Coat completely.

Heat oven to 250 - 300 degrees.

Roast for 20 minutes (be careful not to burn).

Drain on paper towels. Salt to taste.

Next Ingredient: POMEGRANATE

Re: November Recipe Exchange Game

Zhills — Sat, 07 Nov 2015 14:49:54 GMT

Cranberry Pomegranate Relish

The flavors in this relish compliment each other like no other fruit tapenade you've had before. I list ingredients and instructions below for making into a fruit bruschetta, but it's fabulous just spooned on to good quality crackers. (Not my comment)

Ingredients

1 pound fresh (or frozen) cranberries, washed
2 teaspoons coarse chopped fresh ginger
¾ cup sugar
¼ cup honey
2 teaspoons Sriracha sauce
Zest from one orange
¾ cup pomegranate arils or seeds*
¼ cup chopped fresh basil
If serving as a bruschetta, also needed:
8 oz. good cream cheese or goat cheese softened
¼ cup sliced and chopped basil leaves, or as desired
1 thin, good quality baguette, sliced about ¼ inch thick
½ cup extra virgin olive oil
kosher salt
freshly ground black pepper
Note: If making bruschetta, reserve extra orange zest, pomegranate arils and basil to garnish each slice
Instructions

Place the cranberries, ginger, sugar, honey and Sriracha in the bowl of a food processor. Pulse on and off several times till cranberries are coarsely chopped. Don't process too much.
Add basil and pulse a few more times. Not too much, you want mixture to be a bit chunky.
Transfer to a storage container and add pomegranate arils* and orange zest. Refrigerate for at least 2 hours or till ready to use.
For baguette crostinis:
Preheat oven to 350˚F. Line 2 sheet pans with foil or parchment paper, if desired for easy clean up.
Place baguette slices on prepared pans. Brush lightly with oil. Sprinkle lightly with salt and a grind of pepper.
Bake for 14-18 minutes or until golden, rotating pans halfway through baking time.
For cheese topping - mix chopped basil with softened cream or goat cheese. Spread dollop onto crostinis just before ready to serve.
Top with a tablespoon of cranberry pomegranate relish, using a fork or small slotted spoon.
Cook's note:
You should get about 40-50 crostinis. If you don't use them all, store in an airtight container. They can also be frozen and warmed for just a few minutes before serving.

Next ingredient: Eggs

Re: November Recipe Exchange Game

momtochloe — Sat, 07 Nov 2015 17:34:38 GMT

I hope this qualifies as it only uses one egg yolk but I just made it this morning and I thought it was delicious:

Caramelized Onion and Bacon Tart

Servings: Serves 6–8

Ingredients

4 slices bacon , cut into 1/2-inch pieces
4 small onions , cut in half lengthwise and thickly sliced
1 tablespoon plus 1 teaspoon fresh thyme leaves , chopped
Kosher salt
1 cup whole milk ricotta cheese
1 egg yolk
Freshly ground pepper
1/4 cup plus 1 tablespoon Parmigiano-Reggiano
1 (8-inch) frozen pie or tart shell

Directions

Preheat oven to 350°.

Cook bacon in a medium frying pan over medium-high heat until fat is mostly rendered and bacon is crisp around edges. Transfer to paper towels to drain, and set aside, leaving 1 tablespoon bacon fat in pan. Crumble bacon after cooling.

Add onions to pan and cook over medium-high heat, stirring occasionally, until they start to brown, about 8 minutes. Turn heat to medium-low and add 1 tablespoon thyme and pinch of salt. Continue to cook until onions are soft and deep golden brown, about 20 minutes more.

Meanwhile, combine ricotta, egg yolk, 1/2 teaspoon salt, pinch of pepper, 1 teaspoon thyme and 1/4 cup Parmigiano in a small bowl. Stir well to combine.

Spread ricotta mixture evenly on the bottom of tart shell. Arrange onions on top of ricotta and sprinkle with 1 tablespoon Parmigiano. Sprinkle bacon over top.

Transfer to oven and bake until edges of filling are golden brown, 30 to 40 minutes.

Printed from Oprah.com on March 30, 2011
© 2010 Harpo Productions, Inc. All Rights Reserved.

NEXT INGREDIENT: WATER CHESTNUTS

Re: November Recipe Exchange Game

walker — Mon, 09 Nov 2015 01:31:37 GMT

French Rice

1 can onion soup (undiluted)

1/2 cup butter, melted

1 (4 1/2oz.) jar sliced mushrooms

1 (8 oz.) can sliced WATER CHESTNUTS

1 cup uncooked rice (regular or brown)

Combine soup and butter; stir well. Drain mushrooms and WATER CHESTNUTS, set aside. Reserve liquid. Add enough water to liquid to equal 1 1/3 cups. Add mushrooms, WATER CHESTNUTS, liquids and rice to the soup mixture. Pour into lightly greased 2 quart baking dish. Cover and bake at 350 for 1 hour.

NEXT INGREDIENT......SWEET POTATOES

Re: November Recipe Exchange Game

qualitygal — Mon, 09 Nov 2015 10:49:06 GMT

@Zhills,

I may have missed this before, but I really like this idea. I'll be back, thanks!

Re: November Recipe Exchange Game

walker — Tue, 10 Nov 2015 13:09:26 GMT

NEXT INGREDIENT.....SWEET POTATOES or ANY POTATOES

Re: November Recipe Exchange Game

Zhills — Tue, 10 Nov 2015 14:55:03 GMT

This works well for regular or sweet potatoes.

Smashed Potatoes

Ingredients:

2 Large Sweet Potatoes OR several small red or yellow potatoes
2 T Olive Oil
Salt and Pepper to taste
Instructions

Bring a large pot of water to a rolling boil.
While you’re waiting for the water to boil, slice your potatoes about 1-inch thick.
Add the potatoes to the water and boil for 15 minutes, or until they’re soft (but not mush!).
Remove the potatoes to a greased baking sheet.
With a spoon or the heel of your hand, smash each one down slightly. If they fall apart, just scrunch them back together.
Brush each piece with olive oil and sprinkle with salt and pepper.
Bake at 425-450 degrees for 15-20 minutes, or until crisp around the edges.

I have nuked the potatoes to save time. Works just as well.

You can flavor the potatoes with herbs or for the sweet potatoes, use brown sugar and spices so they are sweet and not savory. I love them with salt.

Next ingredient: Plain (all purpose) flour

Re: November Recipe Exchange Game

Zhills — Thu, 12 Nov 2015 18:19:31 GMT

Where are all you bakers?

Next ingredient: Flour

Re: November Recipe Exchange Game

walker — Sun, 15 Nov 2015 21:22:28 GMT

Sour Cream Coffee Cake...........Betty Crocker Cookbook..70's

3/4 cup butter or margarine, softened

1 1/2 cups sugar

3 eggs

1 1/2 teaspoons vanilla

3 cups FLOUR

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1 1/2 cups sour cream

Filling (below)

Preheat oven to 350. Grease a tube pan or 2 loaf pans. Combine butter, sugar, eggs and vanilla in large mixer bowl. Beat on medium speed about two minutes. Mix in FLOUR, baking powder, baking soda and salt alternately with sour cream (I add one cup of flour and half cup sour cream, three times mixing each time).

For tube pan, spread 1/3 of batter (about 2 cups) in pan and sprinkle with 1/3 of filling (about 5 tablespoons); repeat 2 times. For loaf pans, spread 1/4 of batter (about 1 1/2 cups) in each pan and sprinkle with 1/4 of filling (about 4 tablespoons); repeat.

Bake about 60 minutes or until toothpick in center comes out clean. Cool slightly in pan before removing.

Filling:

Mix together 1/2 cup brown sugar, 1/2 cup finely chopped nuts and 1 1/2 teaspoons cinnamon.

NEXT INGREDIENT.........CHEESE, any kind

Re: November Recipe Exchange Game

vabreeze — Mon, 16 Nov 2015 06:36:32 GMT

Cheese Puffs

3 egg whites

1¾ - 2 cups grated cheddar cheese

2 ½ TBS plain flour

Salt and Pepper (to season)

Oil for deep frying puffs

In a bowl, beat egg whites with mixer until stiff peaks

Add shredded cheese and flour to bowl and gently fold until combined w/egg whites

Season with S & P

Heat oil over medium heat until hot

Frying in batches, drop mixture into hot oil by teaspoonfuls. Avoid overcrowding the pan-- give puffs room to move without touching

Remove when they turn lightly golden brown and place in 320° oven while subsequent batches are fried. MAKES ABOUT 16 CHEESE PUFFS

Next ingredient-- Almond butter

Re: November Recipe Exchange Game

Zhills — Tue, 17 Nov 2015 01:17:14 GMT

Honey Almond Butter Rice Crispy Treats

3 cups gluten free puffed rice

1/2 cup almond butter

1 Tbsp + 1 tsp honey (I used vanilla honey)

Line a small cake/loaf tin with baking paper or use silicone muffin cups.

Combine all of your ingredients until all of your cereal is coated.

Pack your mixture into your tin/cups, pressing down quite firmly to get the mixture to stick together.

Place in the fridge or freezer to chill until firm.

Makes 6 healthy, gluten free, sugar free and low fat goodies!

Next ingredient: Cool Whip

Re: November Recipe Exchange Game

walker — Tue, 17 Nov 2015 14:09:06 GMT

Easy Lemon Cream Pie

1 can Sweetened Condensed Milk

2 eggs

1/2 cup fresh lemon juice

zest of 1 lemon

1 9" graham cracker crust

8 ozs. COOL WHIP, thawed

Heat oven to 350. Mix together condensed milk, eggs, lemon juice and zest. Pour into graham cracker crust and bake for 15 minutes. Allow to cool completely. Top with COOL WHIP and chill 4 hours before serving.

NEXT INGREDIENT.........TURKEY

Re: November Recipe Exchange Game

house_cat — Wed, 18 Nov 2015 13:44:35 GMT

NEXT DAY TURKEY SOUP

Click here for the video

Ingredients
8 cups chicken broth
1 turkey carcass, all meat removed
1 carrot, halved lengthwise, plus 1 carrot, minced
1 whole stalk celery, plus 1 stalk, minced
1 onion, halved, plus 1 onion, minced
2 bay leaves
3 cups dark turkey meat
2 cloves garlic, smashed
2 tablespoons olive oil
3 cups leftover cooked Thanksgiving side vegetables (Brussels sprouts, sweet potatoes, green beans)
1 tablespoon chopped fresh sage

Dice the turkey meat. Make sure the meat pieces are no larger than the size of a soupspoon. (If preparing the soup the next day, be sure to store leftover turkey meat in an airtight container before placing it in the refrigerator. Top with 1 or 2 ladles full of broth to keep the meat moist.)

Before straining the broth, remove the large bones and carcass with tongs. Strain the broth through a sieve covered with wet cheesecloth. Discard the solids. Transfer the broth to a bowl set in a bath of ice water, which will cool the broth quickly and help keep it fresher longer. This can be done the night before and stored in the refrigerator until the next day.

In a large soup pot, heat the garlic in the olive oil over medium heat. Allow to brown slightly, about 3 minutes. Add the minced carrots, celery and onions. Sweat over medium-low heat until softened, 7 or 8 minutes.

Dice the leftover Thanksgiving vegetables. Add the sage to the soup pot along with the turkey broth and the remaining bay leaf. Bring to a simmer. When simmering, add the Brussels sprouts, green beans and diced turkey meat to the soup. Bring it back up to a simmer. Finally, add the sweet potatoes to the center and gently push them down. Turn the heat off and cover. Allow to sit and steam, 5 to 7 minutes. Let simmer for 5 more minutes.

Next ingredient: crescent rolls

Re: November Recipe Exchange Game

Honeybit — Thu, 19 Nov 2015 23:46:20 GMT

This recipe was really popular with the ladies in our Book Club last Christmas. I don't know which they liked more, the taste or the name!

Peach Enchiladas

(from Southern Living Magazine)

This quick and easy recipe won first place at the South Carolina State Cook-Off.

2 (8 oz) cans refrigerated crescent rolls

2 pounds fresh, firm, ripe peaches, peeled and quartered (4 large)

1-1/2 cups sugar

1 cup butter, melted

1 tsp ground cinnamon

1 (12-oz) can citrus-flavored soft drink (Mountain Dew)

Preheat oven to 350. Unroll crescent rolls and separate into triangles. Place 1 peach quarter on wide end of each triangle; roll up around peaches, starting at wide end. Place, point sides down, in a lightly greased 13x9-inch pan.

Stir together sugar, butter, and cinnamon (I melted it together in a Pyrex measuring cup in the microwave.). Drizzle over rolls; pour soft drink over rolls. Bake at 350 for 45 minutes or until golden-brown and bubbly.

Cook's Note: I just made half of this recipe in an 8x10 pan. Also, after it was baked, I cut up some more peaches in thin slices and dropped into the hot pan to have more fruit to eat with the "crust".

Next Ingredient: Chickpeas (or Garbanzo Beans, if you prefer)

Re: November Recipe Exchange Game

Honeybit — Sat, 21 Nov 2015 22:02:43 GMT

No takers for Chickpeas? Well, try this one. We don't have a Trader Joe's in my area, but while I was looking for a salad similar to one I had at a deli, I ran across references to TJ's Mediterranean Salad or Balela. Here's a version that claims to be the best.

Balela Salad

(From http://rabbitfoodformybunnyteeth.com/balela-salad/)

Serves 1

1/2 cup chickpeas, cooked or canned

1/4 cup black beans, cooked or canned
1/4 cup chopped fresh tomato
3 Tbsp lemon juice
1 Tbsp olive oil
1/2 Tbsp apple cider vinegar
2 cloves garlic
2 Tbsp cup chopped red onion
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh mint
Pinch of cayenne
Salt & Pepper to taste

Rinse and strain cooked chickpeas and black beans. Chop tomato, garlic, red onion, parsley, and mint. Combine together with the chickpeas, beans, lemon juice, olive oil, and apple cider vinegar. Add cayenne, salt and pepper to taste. Store in a covered container in the refrigerator.

Note: This dish is best after the chickpeas have marinated for several hours of overnight.

Next Ingredient: Refrigerated Pie Crust (Maybe not used just to hold a pie?)

Re: November Recipe Exchange Game

Zhills — Sun, 22 Nov 2015 16:57:40 GMT

I've post my Spanish Bean Soup (garbonzos) so many times I was waiting for someone else to post. OK, here's pie crust....

PIE CRUST COOKIES – aka Pauline’s Pinwheels

2 pie crusts (i.e. top and bottom) made from scratch or ready-to-bake 1/2 cup sugar 1 1/2 teaspoon cinnamon 6 tablespoons butter, melted

Preheat oven to 450.
Line a baking tray with parchment paper and set aside. Two trays, if you have them, will help the baking process move even faster.
In a small bowl, mix sugar and cinnamon together. Set aside.
Roll out one pie crust into a rectangle.
Brush surface with melted butter.
Sprinkle entire surface with a light coating of cinnamon sugar mixture.
Cut rectangle into four equal squares.
Roll up one square of pie crust into a little log. Repeat with remaining three pieces.
Slice log into 1/2 inch pieces, trying not to press down too much, flattening the log.
Transfer slices onto baking tray, gently reshaping into rounds if needed.
Lightly brush each cookie with a little dab of melted butter.
Bake 7 to 9 minutes until golden brown but not burnt. Burnt sugar does not taste good! Remove from oven and let cool.
Repeat entire process with the second pie crust.
Serve and enjoy! These will be delicious for about a week, but they won’t last that long.

Next ingredient: Mushrooms

Re: November Recipe Exchange Game

Zhills — Sat, 28 Nov 2015 18:07:02 GMT

Now that some normalcy has returned to our kitchens.,,,anyone use MUSHROOMS?

Re: November Recipe Exchange Game

vabreeze — Sun, 29 Nov 2015 01:47:45 GMT

I have been wanting more creamed cabbage since it was served at the home where I had Thanksgiving dinner. So I watched a recipe demonstration for CC on You Tube earlier today that I plan to attempt next week. I think I've taken accurate notes on "how to" because there was no recipe posted by the person who made the video. It sounds like it will be a tasty dish.

Creamed Cabbage (Kremigkraut)

In pan or skillet, add:

1/2 stick butter (and sauté

1 medium onion, chopped (add to the skillet

1 fresh bratwurst, casing removed (when bratwurst starts browning, add:

3 TBS flour (to start roux, stirring continuously; add between

1- 2 cups milk (the presenter estimated she used 1½ cups for roux until you get consistency you like. Season with:

Salt, to taste

2 TBS vinegar

A little sugar (in German cooking, where vinegar is used, a little sugar follows)

Then add

3 oz or more Philadelphia cream cheese (=the secret to thick, creamy sauce in German dishes. Allow to cook down in sauce:

8 oz sliced mushrooms (let them cook down into the creamy sauce and then add

Par-boiled SLICED small head red cabbage (not as finely sliced as sauerkraut)

You want your cabbage with some firmness but also easy to eat-- in all, until heated through, about 5 min of simmering before it's ready to eat.

Next ingredient-- smoked paprika