Recipes

[butterfly123]

Martha Stewart 5 Ingredient Chocolate Chip Cookies

Ingredients

Ingredient Checklist

• 1 cup almond butter
• 1 cup semisweet chocolate chips
• 1/2 cup packed light-brown sugar
• 2 large eggs
• 1/2 teaspoon coarse salt

DirectionsInstructions Checklist

• Step 1

  Preheat oven to 350 degrees. In a bowl, stir together almond butter, chocolate chips, sugar, eggs, and salt until a dough forms.

• Step 2

  Place 1-tablespoon mounds of dough 1 inch apart on parchment-lined baking sheets. Bake cookies until puffed and tops are set, about 10 minutes.

• Step 3

  Transfer to a wire rack; let cool. Cookies can be stored in an airtight container up to 3 days.

  Next Ingredient: Poster’s Choice

  Hope this is okay since I used the two Ingredient requests prior.

[GenXmuse]

@sabatini Thanks for giving us the 411 on the tomatillo soup. It's always fun to experiment even if it doesn't become a favorite. 
HOW TO MAKE THE WORLD'S BEST TZATZIKI SAUCE

This post will show you How to Make the World's Best Tzatziki Sauce!

yield 14 SERVINGS (SEE NOTE)

prep time 2 HOURS 20 MINUTES

total time 2 HOURS 20 MINUTES

INGREDIENTS  

• 3 cups Greek Yogurt (or regular plain yogurt, strained through a filter for several hours)
• juice of one lemon (about 3 T)
• 1 garlic clove, chopped
• 2 medium cucumbers, seeded and diced
• about 1 T kosher salt for salting cucumbers
• 1 T finely chopped fresh dill (can substitute mint leaves for a slightly different version)
• Kosher salt and fresh ground black pepper to taste

INSTRUCTIONS

1. If you don't have Greek yogurt, strain plain yogurt for several hours until it thickens.
2. Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.)
3. Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.
4. In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed.
5. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)
6. This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.

Next Ingredient: FALAFEL

[walker]

butterfly123.....good job combining 5 ingredients and the chocolate-chips!  Thanks!  

NEXT INGREDIENT ..... FALAFEL 

[Zhills]

As an ingredient?  Enlighten us!  You can post!

[GenXmuse]

As an ingredient in a dish. 

[house_cat]

My recipe will not post... I'll keep trying.

Update: I don't know if this problem is unique to me, but I had to try 10 times to get my recipe to post.  Not sure what's going on.  I'm hoping it doesn't post 10x now.

             🤷‍♀️

[house_cat]

     

Falafel Waffle [Vegan]

Ingredients for the Falafel Mixture:

• 3 cups or 2 (15 oz) cans of chickpeas, drained
• 1/4 cup chopped parsley
• 1 small onion, minced
• 2 garlic cloves, minced
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin powder
• Salt and pepper, to taste
• 1 1/2 teaspoons all-purpose flour
• 1 teaspoon baking soda

For the Hummus "Syrup:"

• your favorite store bought hummus or your favorite homemade recipe

For the Toppings:

• 1 medium cucumber, diced
• 1 large tomato, diced
• Juice from 1/2 a lemon
• 1 tablespoon olive oil
• Salt and pepper, to taste

Preparation

1. To make the falafel batter, use a food processor to blend chickpeas, parsley, onions and garlic until there are no large chunks (small chunks are fine, they give the falafel texture). You might need to do this in two or three batches. Transfer this mixture to a large bowl and stir in coriander, cumin, salt, pepper, flour, and baking soda. Refrigerate for at least an hour.
2. Following the manufacturer’s directions, preheat your waffle maker and spray it with cooking spray. If you can choose a temperature, go with medium. Spoon about 1/3 cup of falafel mixture into each cavity and close the cover. Cook for 12-15 minutes, until the outside is crispy and lightly browned.
3. Toss the cucumber and tomato in lemon juice and olive oil and season with salt and pepper.
4. Top the falafel waffle with hummus and a generous pile of tomato and cucumber. Serve warm.

Next ingredient:  Any standard pantry item

[sabatini]

Well, @house_cat , you asked for it!

Here's a recipe for stuff out of the pantry. 

When my kids were little, it showed up as supper on those very busy weeknights when there wasn't much time to cook.

Believe it or not, these days, if one of my sons is visiting, he might even ask for it!

Good old fashioned comfort food.

I know that a typical white sauce calls for 2 Tbsp butter per 1 Cup flour, but for something like this recipe, I try to cut it back somewhat.

Creamed Tuna on Toast

1/3 Cup butter

1/3 Cup flour - slightly rounded

4 C milk

(2) 6.5 oz cans tuna: one chunk light in water, one solid albacore in water

*drain the albacore, don't bother to drain the chunk light

Salt & Pepper

Buttered Toast

In a saucepan, over medium heat, melt the butter. Add flour & cook & whisk for a few minutes. Slowly add the milk, stirring constantly until sauce thicken and lightly bubbles.

Add the tunas, then salt & pepper to taste. Heat through.

Serve over hot buttered toast. 

NEXT INGREDIENT: raspberry jam...OR fresh raspberries

[GenXmuse]

@house_cat Thank you for the recipe. That looks so good and something different. What a great find? 

Raspberry Vinaigrette Dressing

This Raspberry Vinaigrette Dressing is bursting with flavor and it’s super easy to make! Made with just 4 ingredients, you’ll want to enjoy it all summer long!

Prep Time10 mins

Total Time10 mins

Course: Salad

Cuisine: American

Keyword: Raspberry Vinaigrette Recipe

Servings: 6 servings

Calories: 126kcal

Ingredients

• 1/3 cup fresh or frozen raspberries
• 1/3 cup grapeseed oil see note
• 2 tbsp. white wine vinegar see note
• 2 tbsp. honey

Instructions

• Blend all the ingredients together in a mini hand chopper, smoothie cup, or food processor until the dressing looks smooth.

Notes

Use high-quality grapeseed or avocado oil for extra health benefits and extra flavor

Nutrition

Calories: 126kcal | Carbohydrates: 4g | Fat: 12g | Saturated Fat: 1g | Potassium: 10mg | Sugar: 4g | Vitamin C: 1.7mg | Iron: 0.1mg

Next Ingredient: CAPERS

[walker]

Chicken Piccata

4 boneless chicken breasts, preferably thin

1/2 cup flour

1/2 teaspoon salt

1/4 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, place between plastic wrap and flatten as best possible.  Combine flour, salt and pepper.  Melt butter in pan over medium heat.

Dredge chicken in flour mix, shaking off excess.  Brown chicken in melted butter about 5 minutes on each side.  Pour wine and lemon juice over chicken and simmer 15-30 minutes, or until chicken is done and sauce has thickened a bit.  Top with CAPERS and serve.

NEXT INGREDIENT ..... BACON