Recipes

[momtochloe]

Good morning friends, welcome to the first day of April and no fooling . . . ok, sorry couldn't resist . . . I know April showers will bring a great month of new recipes to share . . . 

.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 March thread and we can take it from there if that's ok with every body (thanks to @Blk&GoldFan!):.

RED CINNAMON APPLES

4 cooking APPLES

2 cups water

1 cup sugar

4 T. lemon juice

3 drops Red food color

3 T. red cinnamon candies

Core and cut apples into 8 slices, crosswise. To pan, add water, sugar, lemon juice and simmer over Medium heat until apples are tender.  Stir in red food coloring and cinnamon candies.  Continue cooking until candies are dissolved.  Pour into serving dish.  Can be served warm or well chilled.

Next Ingredient:  TORTELLINI

[Scooby Doo]

Tortellini, Grape, Broccoli and Bacon Salad

8 oz tortellini cooked to pkg directions, and cool

8 slices of bacon cooked and crumbled

2 cups red seedless grapes, halved

1 lb brocoli cut into small pieces (I like to cook mine a little to make it softer)

1/3 cup diced red onion

1 cup mayo

1/3 cup sugar (or less), can use Splenda

1/3 cup red wine vinegar

1 tsp salt

Pecans (optional)

Mix the mayo, sugar, salt and red wine vinegar.  Pour over all the other ingedients.

Cover and refrigerate to meld the flavors.

Next ingredient:  Yogurt

[walker]

Thank you, mtc, for starting us off in April.  You do such a nice job with the right words and pictures for the month.

Next Ingredient ..... Yogurt

[momtochloe]

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@walker wrote:

Thank you, mtc, for starting us off in April.  You do such a nice job with the right words and pictures for the month.

Next Ingredient ..... Yogurt

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Oh thank you so much @walker for your kind words and also to @Scooby Doo for that delicious recipe which I am so going to try this summer.  I have never seen a recipe quite like that before and can't wait to try it, thanks so much for posting it!  

[rrpell]

My yogurt recipe is super simple and it is one of my favorite desserts.  I discovered it while I was in Quebec City.  

Yogurt with maple syrup

In a pretty dish ( I use one shaped like a martini glass) fill 2/3 with plain yogurt.

Pour real maple syrup over the yogurt so it floats on top.

Serve!

Next ingredient:   Asparagus

[vickie25]

Found this receipe at Can't Stay Out of the Kitchen.  Will definitely be trying it.

Asparagus Mushroom Chowder:  Savory and tasty soup recipe that's creamy without using milk or cream. This one uses mashed potatoes instead! Gluten free and easily vegan by using olive oil and vegetable broth. 

Prep Time 25 MINUTES

Cook Time 40 MINUTES

Servings: 10

Ingredients:

• 2 bundles fresh asparagus washed, cut in 1” pieces, leaving and discarding the last 3 or 4 inches of asparagus stalk
• 8 oz. fresh mushrooms sliced
• 3 large potatoes cooked
• 6 oz. matchsticks carrots
• 2 ribs celery sliced on the diagonal
• 1 large onion chopped
• 1 heaping tablespoon minced garlic from a jar or 6-8 cloves fresh garlic, minced
• 32 oz. carton chicken broth or use vegetable broth if vegan
• 1 tbsp. fresh thyme
• 1 tsp. sea salt or kosher salt
• 1/2 tsp. black pepper
• 1/8 tsp. cayenne pepper
• 1 tsp. parsley
• 1 stick unsalted butter or substitute 1/2 c. olive, canola or coconut oil if vegan

Instructions:

1. Melt butter over medium heat in a large Dutch oven or stock pot. (If vegan use olive, canola or coconut oil).

2. Add onions, mushrooms, garlic, carrots, celery, and asparagus and sauté for about 5-10 minutes.

3. Add salt, pepper, cayenne pepper, and parsley and stir to combine.

4. Add chicken broth (or vegetable broth).

5. Then add fresh thyme leaves.

6. Cover and cook about 15 minutes or until veggies are cooked through.

7. Meanwhile, pare and cube potatoes.

8. Bring to a boil over high heat and boil until soft – about 10 minutes.

9. Drain potatoes and mash with a potato masher.

10. Stir mashed potatoes into the asparagus mixture and combine.

11. Heat through.

12. Season with more salt and pepper if desired.

Next Ingredient:  Peas 

[Zhills]

Garden Pea Salad (canned)

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.

Garden Pea Salad (frozen)

2 cups of frozen cut green beans
2 cups of frozen green peas 
1 (16 ounce) can of white corn, drained 
1/4 cup of minced red onion 
1-1/2 cups of chopped celery 
1 (2 ounce) jar of chopped pimentos, drained 
1/2 tablespoon of kosher salt  

For the Dressing:

• 1 cup of granulated sugar 
• 1 cup of apple cider vinegar    
• 1/2 cup of extra virgin olive oil
• 1 teaspoon of spicy mustard 
• 1 teaspoon of paprika 
• 1/4 teaspoon of freshly cracked black pepper, or to taste

Instructions

Steam, microwave or cook green beans and peas with a small amount of water just until crisp tender; set aside to cool. Combine the green beans, peas, corn, red onion, celery, pimentos and salt; cover and refrigerate for 1 hour. Drain off any accumulated liquid. In a separate container, whisk or shake together the sugar, vinegar, oil, mustard, paprika and pepper; pour over salad. toss and return to the refrigerator for several hours or overnight. Let come to room temperature.

This is Trish Yearwood's version using frozen veggies.

Next ingredient:  Potatoes

[Bluffbaker]

Broccoli and Cheese Potatoes

4 to 6 Servings

2 or 3 potatoes, peeled and sliced 1/8 to 1/4-inch thick

salt to taste

pepper to taste (optional)

1 can broccoli cheese soup (undiluted)

shredded cheese to taste

Peel and slice the potatoes.  Place one layer of potatoes in the bottom of a greased baking dish with sides 2-inches deep.  Salt and pepper to taste. Cover with a layer of soup and a layer of cheese.  Repeat layers with the remaining ingredients.  Bake at 350° for 1 hour 15 minutes.

Next Ingredient:  Mayonnaise

[MKR14]

Great Dipping Sauce

1 cup mayonnaise

1/2 cup of Maple syrup (I do less and then taste)

Add 1 cup of mayonnaise in a bowl and add "maple syrup" (add a little at a time until the taste you want is desired) to make a great dipping sauce for French fries and fruits.

It is a different combination but all my friends make it now also and love it. I got this years ago from a friend. I just saw one close to online also. Great on sweet potato fries

Next ingredient: 🍒 Cherries

[house_cat]

 

I haven't tried this recipe, but I plan to, next time my husband is not home - he wouldn't like it.

Click here for the original recipe.

Grilled Chicken With Spicy Cherry Sauce

Prep: 5 minutes; Cook: 18 minutes. You can make the cherry sauce with either fresh or frozen berries.
• Yield: Makes 4 servings (serving size: 1 chicken breast, 1/4 cup cherry sauce)

Ingredients

• Cooking spray
• 1 cup chopped pitted sweet cherries
• 1/4 cup dry red wine or water
• 1 garlic clove, minced
• 1/8 teaspoon cumin
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon crushed red pepper
• 1 tablespoon cherry preserves
• 4 (4-ounce) skinless, boneless chicken breast halves

Preparation

1. Prepare the grill. Then lightly spray the grill rack with cooking spray.

2. Lightly crush cherries in a small saucepan. Add the wine or water and next 6 ingredients (through preserves). Bring the mixture to a boil; reduce heat, and simmer, stirring occasionally, 10 minutes.

3. Grill the chicken, covered, for 4 minutes on each side or until it is cooked through. Serve chicken topped with cherry sauce.

189 calories per serving

Next ingredient: summer squash (yellow squash)