topic Re: February 2016 Recipe Exchange Game in Recipes

February 2016 Recipe Exchange Game

Zhills — Mon, 01 Feb 2016 21:15:19 GMT

February Valentine's Day. Don't forget to tell someone that you love them.

And don't forget to tell yourself! Your are the most important person in your life!

I know Valentine's Day is lonely for some, but pick up some flowers at the Grocery and pretend they came from me!

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. Good recipes and lots of fun!

Our last ingredient was dill pickles. This sounded good to me!

Simple Salmon Patties (gluten free)

2- 7.5 oz cans wild alaskan salmon, or 1- 14 to 15oz can

1 Tbs coconut flour*

2 Tbs finely chopped celery

2 Tbs finely chopped onion

pinch of sea salt

1 large egg

2 Tbs cooking fat

Place the salmon into a bowl and use a fork to mash it and break it up. Stir in the coconut flour until well-combined and then stir in the celery, onion, salt and egg.
Use your hands to form the mixture into six even-sized patties. Heat the oil in a skillet and fry the patties over medium heat (not high!) for about 5-8 minutes on each side, until golden brown. They are fragile, but will hold together just fine if you are a gentle flipper.

*If you follow a Standard American Diet, you may use regular wheat flour in place of the coconut flour.

Dill Pickle Sauce

6 Tbsp sour cream

2 Tbsp very finely chopped dill pickle

1/2 tsp dried dill pinch of sea salt

2 tsp pickle juice

Well… just mix it all together.

This sounds like a good burger topper also!

Next ingredient: Sweet pickles

Re: February 2016 Recipe Exchange Game

walker — Tue, 02 Feb 2016 01:16:29 GMT

Thank you, Zhills....great start for February! Nice message!!!

NEXT INGREDIENT.....Sweet Pickles

Re: February 2016 Recipe Exchange Game

Zhills — Wed, 03 Feb 2016 14:36:20 GMT

Ok, let's make the next ingredient: eggs

Re: February 2016 Recipe Exchange Game

walker — Wed, 03 Feb 2016 15:55:34 GMT

Ham Strata

14 slices sandwich bread, halved (hearty type..not soft)

12-16 ozs. Ham, bite size pieces

10 ozs. Sharp cheddar cheese, shredded

10 ozs. Swiss cheese, shredded

6 EGGS

3 cups milk

1/2 teaspoon of onion powder or onion salt

1/2 teaspoon dry mustard

3 cups cornflakes

1/4 cup melted butter

Grease a 9x13" pan with butter and arrange half the bread in a single layer on the bottom. Sprinkle half of the ham over the bread. Combine the cheeses and sprinkle half over the ham. Repeat layers; pan will be very full.

Whisk together EGGS, milk, onion powder and dry mustard. Pour slowly and evenly over layers. Coat cornflakes evenly with melted butter and sprinkle over the top. Cover and refrigerate overnight.

Next day, heat oven to 375 degrees and bake, uncovered 50-60 minutes. Let rest at least 10 minutes before serving.

Serves 10-12.

Bacon or sausage may be substituted for ham. Original recipe also said Tater Tots could be used instead of bread.

NEXT INGREDIENT...........Brown Sugar

Re: February 2016 Recipe Exchange Game

momtochloe — Wed, 03 Feb 2016 16:40:30 GMT

Asparagus or Green Bean Bundles

Ingredients:

Green beans or asparagus

Bacon (thin or thick sliced) cut into 1/2 strips

Dry Mustard Powder

Brown Sugar

Paprika

This recipe is very fluid depending on how you like your veggies. I usually steam whatever I am making beforehand.

Divide your veggies into groups of five or six depending on the thickness of the vegetable du jour.

Wrap a half slice of bacon around the bundles and lay them on a baking sheet.

Sprinkle each bundle with dry mustard, brown sugar and paprika (focusing on the bacon) and bake at 400 degrees until desired bacon/veggie is reached.

You can add different seasonings as you prefer!

Next Ingredient: Swiss Cheese

Re: February 2016 Recipe Exchange Game

sabatini — Wed, 03 Feb 2016 20:54:37 GMT

There's a post here on the Forum asking 'where is Lola?'

The following is one of Lola's recipes which she posted back on 11/14/2013

Chicken Cordon Bleu Casserole

‎11-14-2013 03:51 PM

Chicken Cordon Bleu Casserole
(recipe source: CookingClassy.com)

I love the flavors of Chicken Cordon Bleu but sometimes I honestly don't want to go through the entire process of making it. So... when I found this recipe I had to try it. I made it last night for dinner and we really loved it. I just browned the chicken off in a frying pan and then diced it. Super easy. Plus I loved the idea that this casserole didn't contain one can of 'cream of anything'. I'll definitely be making this one again!

Ingredients:

1 3/4 lb boneless, skinless chicken breast halves, cooked and diced
8 oz ham, finely chopped
3 oz freshly, finely grated Swiss cheese (3/4 cup)
1 oz freshly, finely grated Parmesan cheese (1/4 cup)
3/4 cup Panko bread crumbs
2 tablespoons of freshly chopped parsley
1/8 tsp freshly ground black pepper
2 Tbsp Extra Virgin Olive Oil

Sauce
1 3/4 cup milk
1 1/2 Tbsp lemon juice, preferably freshly squeezed
1 tsp prepared yellow mustard (if you like Dijon mustard you can use that instead)
3/4 tsp onion powder
1/2 tsp dried thyme
1/2 tsp salt, and then to taste
1/4 tsp freshly ground black pepper
1/2 tsp fresh minced garlic
3 Tbsp butter
3 Tbsp all-purpose flour
1/2 cup sour cream

Preheat oven to 375 degrees.

Place diced, cooked chicken in an even layer in a buttered 11x7 baking dish, set aside.

To prepare sauce: in a mixing bowl (I just mixed it all in the liquid measuring cup after measuring the milk out), whisk together milk, lemon juice, prepared yellow mustard, onion powder, dried thyme, salt, 1/4 tsp pepper and minced garlic.

Melt butter in a saucepan over medium heat, once melted whisk in flour and cook stirring constantly for 1 minute. While whisking, pour in milk mixture, then cook stirring constantly until mixture just begins to gently boil and has thickened. Remove from heat, stir in sour cream. Pour mixture evenly over chicken and use a spatula to spread into an even layer. Sprinkle ham over sauce then sprinkle grated Swiss and Parmesan cheese evenly over ham layer.

In a small mixing bowl, whisk together Panko bread crumbs, fresh parsley, 1/8 tsp pepper then pour in Extra Virgin Olive Oil and toss bread crumb mixture to evenly coat. Sprinkle bread crumb mixture evenly over cheese layer. Bake casserole in preheated oven for 20 to 30 minutes until golden brown on top. Serve warm.

Next Ingredient: salami

Re: February 2016 Recipe Exchange Game

Bird mama — Thu, 04 Feb 2016 18:59:45 GMT

Please pardon the intrusion - has anyone seen @forrestwolf?

Re: February 2016 Recipe Exchange Game

Zhills — Thu, 04 Feb 2016 19:20:10 GMT

Welcome back, Sabitini!

Baked Kosher Salami

Ingredients

1 whole salami (any size)
1 jar apricot preseves (12 oz jar)
½ jar Dijon mustard (6- 8 oz jar)
Instructions

Slice salami about ⅛ to ¼ inch thick, but not all the way through.
Leave it intact enough at the bottom so it will hold together.
Place salami, apricot preserves and dijon mustard all in a large ziplock bag.
Shake the bag so the marinade covers the entire salami.
Let salami sit in marinade overnight in ziplock in refrigerator.
Bake at 350 for 30 - 40 minutes and then place under broiler for a few minutes to toast the top of the salami.
Cut up salami and use toothpicks to serve.

Enjoy!

Next ingredient: Polenta

Re: February 2016 Recipe Exchange Game

sabatini — Fri, 05 Feb 2016 00:47:48 GMT

Thanks for the welcome back, Zhills, and BTW, that salami recipe sounds SO GOOD!

Polenta: I'm sharing a recipe from Melissa d'Arabian that housecat posted awhile ago. It was super easy and yummy.

I have to admit, though, even though I'm a huge fan of Parmesan, I wasn't a fan of the Parm flavor, so the next time I made it, I omitted it.

Served with an Osso Buco Style Potroast, it's wonderful comfort food for a chilly day!

Creamy Slow Cooker Polenta

Ingredients

Vegetable cooking spray
1 cup milk
1 1/3 cups half-and-half, divided
2 tablespoons butter, divided
1/3 cup coarse polenta, or corn grits
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan

Directions

Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high.

In a medium saucepan, add the milk, 1 cup half-and-half, 1 tablespoon butter, and polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour. Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, remaining 1/3 cup half-and-half, and Parmesan.

Recipe courtesy of Melissa d'Arabian

Next Ingredient: basil, fresh or dry

ETA: Osso Buco Style Potroast, in case anyone is interested. FYI: Depending on the oven, I sometimes cook at 325.

Osso Buco Style Pot Roast

Ingredients:

one pot roast

1/2 cup flour seasoned with salt & pepper

olive oil for sauteing

a pat of butter

2 carrots, diced

2 onions, finely chopped

2 stalk celery, diced

3 cloves garlic, minced

2 bay leaves

1/4 cup chopped parsley

2 cups wine - either white or red

3 cups chicken or beef broth

1 28 ounce can of crushed tomatoes

2 tablespoons tomato paste

3 sprigs of thyme, or 1/2 teaspoon dried thyme

salt & pepper

Directions:

Preheat oven to 350

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

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.

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.

Pour in the wine, broth, tomatoes, tomato paste, & thyme. Stir well.

Add the meat back to the pan.

Cover & place in oven, & check periodically. The liquid should be at least halfway up the sides of the roast. If it looks as if it needs more liquid, add a half a cup of water, or so. Cook 2-3 hours, until tender.

Discard the bay leaves & remove the meat & tent w/ foil to stay warm.

Carefully strain the cooking liquid into a large bowl. Reserve the vegetables; discard the bay leaves and thyme sprigs. Pour the cooking liquid back into the roasting pan and boil over high heat until it is reduced by half, about 25 minutes. Season the sauce with salt and pepper. Stir in the reserved vegetables and simmer over moderately low heat for 2 minutes. Slice the meat and spoon the sauce and vegetables on top and sprinkle lightly with the gremolata. Serve with the remaining gremolata at the table.

Gremolata

Makes about 1/3 cup

What You Need

Ingredients

1 small bunch of parsley, washed and dried (enough to make 1 cup loosely-packed)

1 clove garlic, papery skin removed

2 lemons, washed and dried

Instructions

Prep the parsley: Remove the leaves from the parsley — enough to make 1 cup when very loosely packed.

Chop the parsley: Chop the parsley with a chef's knife until it is nearly finely chopped. It should be less than 1/2 cup.

Add the garlic: Using a Microplane or fine-toothed grater, grate the garlic clove over the parsley.

Add the lemon: Using the same grater (don't bother to wash it), grate just the zest from the two lemons on top of the garlic. → Bonus: Doing the garlic and lemon in this order will help to rid the Microplane of garlic odors!

Finish the chopping: Continue to chop the parsley, mixing in the garlic and lemon as you go, until the parsley is chopped very fine.

Re: February 2016 Recipe Exchange Game

Zhills — Fri, 05 Feb 2016 19:07:47 GMT

@sabatini

I, too, do not like parm in polenta....try a small amount, and add to taste, of cream cheese.

Next ingredient: Basil, fresh or dried

Re: February 2016 Recipe Exchange Game

walker — Fri, 05 Feb 2016 22:12:55 GMT

Dreamy Tomato BASIL Soup

1 teaspoon olive oil

1/2 medium onion, chopped (about 1/2 cup)

1 can (14 1/2 ozs.) diced tomatoes with BASIL, garlic and oregano

1 can (15 ozs.) low-sodium tomato sauce

1 cup canned reduced-sodium vegetable broth*

1 teaspoon sugar

8-10 fresh BASIL leaves or 1 teaspoon dried BASIL

4 ozs. reduced-fat cream cheese

salt and pepper, to taste

Heat oil in large Dutch oven or soup pot over medium-high heat.

Peel and chop the onion, adding to the pot as you chop. Cook for one minute, stirring often. Add diced tomatoes (undrained), tomato sauce, vegetable broth and the sugar. Cove the pot and bring it to a boil.

Meanwhile, stack 6-8 BASIL leaves on a cutting board and roll tightly. Cut the leaves into thin shreds and measure out 1 Tablespoon. Coarsely chop the remaining shreds and set aside to use as a garnish.

Cut the cream cheese into 1" chunks and add them to the soup. Recover pot and simmer for 5 minutes to allow cheese to melt. Uncover the pot, and use a whisk to stir the soup until cream cheese is melted and fully incorporated. Stir in the reserved BASIL. Ladle into soup bowls and garnish with a sprinkle of the chopped BASIL; serve immediately.

Serves 4.

* For thinner soup add whole can of vegetable broth.

NEXT INGREDIENT...........MUSHROOMS

Re: February 2016 Recipe Exchange Game

momtochloe — Fri, 05 Feb 2016 22:53:54 GMT

Steak and Ale Mushrooms

Make these sauteed mushrooms to enjoy as an appetizer or even as a side dish with your favorite steak.

Ingredients

1 pound mushrooms
4 tablespoons butter
4 tablespoons margarine
1/4 cup chopped onion
2 teaspoons beef base
1 teaspoon garlic powder
1 teaspoon black pepper
1 cup red burgundy wine

Instructions

Wash mushrooms in hot water. Melt together the butter and margarine. Add beef base, onion, garlic powder, and black pepper. Simmer mushrooms in butter mixture until soft. Add red burgundy wine.

If you have never used beef base before it is sold right next to soups, stocks, and bouillon in the grocery store. Bouillon is concentrated paste that is ideal for making soups, gravies, and anytime you need a boost of flavor.

Next Ingredient: Thyme

Re: February 2016 Recipe Exchange Game

Zhills — Sun, 07 Feb 2016 15:31:58 GMT

Beer braised beef with carrots and potatoes

Flavorful beer braised beef with carrots and potatoes, cooked slow and low in the oven is an effortless weeknight meal. One bite of this tender, juicy, tad spicy beef is going to send you over the moon.

Ingredients

3 slices bacon, diced
1 large onion, halved and sliced
2 teaspoons dark brown sugar
2 cups dark beer
1 pound boneless chuck steak, trimmed and cubed
3 medium size carrots, roughly chopped
3 medium size potatoes, roughly chopped
1/4 teaspoon ground allspice
3-4 bay leaves
1 tablespoon Dijon mustard
1 tablespoon chopped fresh thyme
salt and pepper

Instructions

Preheat the oven to 300F .
In a large, heavy ovenproof pot or Dutch oven, cook the bacon over medium flame for about 5 minutes. Stir in the onion and the sugar.
Cover and cook over medium flame, stirring occasionally, until the onion is deep brown, about 12 minutes. Stir in the beer, scraping up any browned bits from the bottom of the pan.
Add the chopped carrots, potatoes and beef to the pot. Stir in the ground allspice, bay leaves, mustard, thyme, salt and pepper.
Bring to a simmer over medium flame.
Cover, transfer to the oven and cook until the beef and vegetables are tender, about 1 1/2 hours.
Remove and discard the bay leaves.

Next ingredient: Cinnamon

Re: February 2016 Recipe Exchange Game

walker — Sun, 07 Feb 2016 19:47:41 GMT

Mini-CINNAMON Buns

1 can (8oz.) refrigerated crescent rolls

2 Tablespoons sugar

1 1/2 teaspoons GROUND CINNAMON

2 Tablespoons finely chopped nuts

2 Tablespoons raisins

1/3 cup confectioner's sugar

2 teaspoons milk

1/4 teaspoon vanilla

Preheat oven to 350. Lightly grease an 8 or 9" round pan. Unroll crescent rolls and separate into 4 rectangles; pinch seams to seal.

Combine sugar and CINNAMON; mix in nuts and raisins. Sprinkle mixture evenly over dough rectangles.

Roll up dough jelly-roll style from short side. Cut roll into 4 slices. Lay slices cut side down on pan. Bake 15-16 minutes until golden. Cool 5 minutes.

Combine confectioner's sugar, milk and vanilla. Drizzle glaze over warm rolls.

NEXT INGREDIENTS........Quick or Old-Fasioned Oatmeal

Re: February 2016 Recipe Exchange Game

Lady Elaine — Sun, 07 Feb 2016 21:30:48 GMT

I've been making these Ranger Cookies for several years now since I found it in the Taste of Hone magazine (when it was still good lol) and my kids love them. Sometimes I substitute white chocolate chips for the coconut since not everyone is a fan.

Ranger Cookies

TOTAL TIME: Prep: 25 min. Bake: 10 min./batch MAKES: 91 servings
Ingredients
1 cup shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups quick-cooking oats
2 cups crisp rice cereal
1 cup flaked coconut
Add to Shopping List
Nutritional Facts
1 cookie equals 63 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 40 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein.

Directions
Preheat oven to 350°. In a large bowl, cream shortening and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Stir in the oats, cereal and coconut.
Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 7-9 minutes or until golden brown. Remove to wire racks. Yield: 7-1/2 dozen.
Originally published as Ranger Cookies in Taste of Home February/March 2008, p37

Next ingredient: rutabagas

Re: February 2016 Recipe Exchange Game

Zhills — Tue, 09 Feb 2016 18:07:52 GMT

Never used rutabaga as an ingredient. We just boiled them like this. A restaurant near me has them on the buffet daily! Some recipes say cook until tender, but the longer cooking time actually changes the color and the flavor. That's the Southern way!

Southern Rutabaga

Ingredients

1 medium rutabaga, peeled, cubed
4 -5 cups water
1 cup ham, cut small

Directions

Note: The ham will provide enough saltiness as it cooks.
Peel rutabaga and cut into small cubes. Bring water to a boil Place rutabaga cubes and ham pieces in a large saucepan.
Cover and simmer on low heat for approximately 1 1/2 hours. Do not let water boil out completely -- keep a watchful eye. If preferred, mash with a fork before serving.
Enjoy!

Next ingredient: Red pepper flakes

Re: February 2016 Recipe Exchange Game

walker — Wed, 10 Feb 2016 14:44:23 GMT

Easy Marinara Sauce

2-4 tablespoons olive oil

2 cups onions, chopped

6-8 garlic cloves, minced

4 (28 oz.) cans crushed tomatoes

1/2 cup parsley, chopped

2-3 tablespoons Italian seasoning

2-3 teaspoons salt

1 teaspoon pepper

1 teaspoon sugar

1/2 - 1 tablespoon RED PEPPER FLAKES

Large splash of red wine

In a large pot, heat oil; saute' onions and garlic until onions are translucent. Add crushed tomatoes, parsley, Italian seasoning, salt, pepper, sugar, RED PEPPER FLAKES and wine. Simmer 2 hours.

Makes about 3 1/2 quarts; enough for baked eggplant or meatballs and a 9x13 inch pan of lasagna.

NEXT INGREDIENT.........Cherries

Re: February 2016 Recipe Exchange Game

momtochloe — Wed, 10 Feb 2016 15:13:01 GMT

Ellie Krieger's Pork Medallion's with Cherry Sauce (this is quick, easy and delicious!)

Ingredients:

1 1/4 pounds pork tenderloin, sliced into 1/2-inch thick medallions
1/2 teaspoon salt, divided
1/4 teaspoon pepper
3 teaspoons olive oil, divided
2 tablespoons chopped shallots
3/4 cup low-sodium chicken broth
2 tablespoons balsamic vinegar
1/4 cup dried tart cherries

Directions:

Season the pork medallions with 1/4 teaspoon of salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over a medium-high heat and cook the meat until there is just a slight blush in the center about 3 minutes per side. Transfer the meat to a plate and tent with foil.

Add the remaining teaspoon of oil and the shallots to the pan and saute until they begin to soften, about 1 minute. Add the chicken broth, balsamic vinegar, the remaining 1/4 teaspoon of salt and the cherries and cook until the liquid is reduced by half, about 4 minutes. Season with salt and pepper, to taste. Pour the sauce over the pork medallions and serve.

Read more at: http://www.foodnetwork.com/recipes/ellie-krieger/pork-medallions-with-cherry-sauce-recipe.html?oc=linkback

Next Ingredient: Ham

Re: February 2016 Recipe Exchange Game

walker — Sat, 13 Feb 2016 18:46:43 GMT

Harvest HAM Skillet....Taste of Home, Busy Family Favorites

1 tablespoon brown sugar

1 1/2 teaspoons cornstarch

2/3 cup apple juice

1 1/2 teaspoons Dijon mustard

1 teaspoon lemon juice

1 fully cooked HAM slice (about 1 1/2 lbs., 1" thick),quartered

1 tablespoon butter

1 medium tart apple, peeled and diced

1/4 cup dried cranberries

2 green onions, chopped

Combine brown sugar and cornstarch. Stir in the apple juice, mustard and lemon juice until smooth; set aside.

In a large skillet, brown the HAM slice on both sides in butter. Remove and set aside. Add the apple, cranberries and onions to the skillet; cook for 2-3 minutes or until apple is tender. Stir in the apple juice mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Return the ham to skillet; heat through.

Serves 4.

NEXT INGREDIENT...........Egg Noodles

Re: February 2016 Recipe Exchange Game

doglover3 — Sun, 14 Feb 2016 10:07:46 GMT

Beef Stroganoff Over EGG NOODLES

1 pound lean ground beef or a chuck roast cut into bite size pieces or strips

1 large onion...chopped

1 (10 3/4 ounce or the large can, up to you) can Cream of Mushroom Soup

4 to 6 ounces freshly sliced mushrooms

1 cup sour cream

1/2 teaspoon Worcestershire sauce, opt

1/4 cup wine, opt

1 to 3 garlic cloves, chopped

1/4 teaspoon paprika

salt & pepper to taste

16 ounce bag wide EGG NOODLES...cooked to just al dente and drained

In skillet, brown beef with onion, mushrooms and garlic/ Drain. Stir in remaining ingredients EXCEPT for the sour cream and EGG NOODLES. Simmer 10 minutes. , Gently stir in sour cream, simmer 5 to 10 minutes more stirring so it doesn't stick. Serve over cooked EGG NOODLES.

next ingredient: chicken livers