Recipes

[house_cat]

@sabatini 

That recipe doesn't scare me at all!  Actually, I think my husband might like it.  When we first got married, I had to ask his mom for her recipe for what he called "S*#t on a Shingle".  He remembered it fondly.  Your recipe sounds a lot better than that 👍 

NEXT INGREDIENT:  BACON

[mizree]

Baked Beans from Dry "amindfullmom"

ingredients
1 1/3 cups dried navy beans soaked overnnight.  I pressure cooked 30 minutes and used 4 cups of cooked beans.
3 slices thick nitrate free bacon chopped
1/4 cup onion chopped
1/2 cup tomato sauce or ketchup.  i used 2 ounces of tomato paste and 1/2 cup liquid from cooked beans.
1/4 cup molasses.  
1/4 cup brown sugar
1/4 cup pure maple syrup
1 teaspoon kosher salt
2 teaspoons dry mustard
1 tablespoon apple cider vinegar

1/2 cup of water or apple juice

Instructions 
1. Preheat oven to 300 degrees.
2. Heat a large skillet over medium-high heat.
3. Add in the sliced bacon. Cook until bacon begins to render fat and then stir in chopped onion. Saute bacon and onions together until onions begin to soften and bacon is browned and slightly crisp. This should take about 5-6 minutes. Drain off excess fat off bacon.
4. Mix together tomato sauce, brown sugar, molasses, maple syrup, dried mustard, vinegar, apple juice or water, and salt together. Add in bacon and onion mixture and cooked beans and gently stir to combine.
5. Pour bean mixture into 2 quart oven safe dish. Beans should be pretty well submerged in liquid and mixture should be relatively loose. If there does not seem to be enough liquid in baking dish, add up to 1/2 cup water
6. Bake covered for 2 hours. Uncover and bake for another 30-40 minutes, until thickened.  i put everything in the crockpot on low for four hours.

NEXT INGREDIENT:  POTATO

[walker]

Potluck German POTATO Salad*

3 lbs. small Yukon Gold potatoes

2 celery ribs, chopped

1 small onion, chopped

1 cup water

1/2 cup white vinegar

3/4 cup sugar

1 tablespoon cornstarch

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 lb.bacon strips, cooked and crumbled

Place POTATOES in a large saucepan; add enough water to cover.  Bring to a boil.  Reduce heat; simmer, uncovered, just until tender, 12-15 minutes.  Add celery and onion; continue cooking until the vegetables are tender, about 5 minutes.  Drain and set aside.

In a small saucepan, whisk together the next six ingredients. Bring to a boil; cook until thickened, about 2 minutes.

When cool enough to handle, slice POTATOES; return to large saucepan with the celery and onions.  Add the water, vinegar, etc, mixture, tossing to combine.  Add bacon.  Simmer POTATO mixture until heated through, 10-12 minutes.  Serve warm.

* I found this recipe in a Taste of Home magazine.  If you took it to a potluck, you could keep it warm in a crock pot.

I haven't fixed it yet but am hungry for it now!  Thank you to Kathy R from Wisconsin ....her recipe.

NEXT INGREDIENT ..... HONEY 

[mizree]

Throat Soother from "Lana's Cooking"

Ingredients
2  lemons, cut in wedges
1" piece fresh ginger root, cut in thin slices
1/2 to 1 cup honey
Instructions
1. Alternate lemon and ginger slices in jar with tight fitting lid.
2. Fill the jar with honey.
3. Close the jar and let stand for at least 24 hours before using.
4. Store in refrigerator.

Good for sore throat.  Take liquid by spoonful or add to favorite tea.  When liquid is used up, fill with additional honey.

NEXT INGREDIENT:  Poster's choice

[GenXmuse]

Crab Lettuce Wraps

Easy to make Crab Lettuce Wraps are packed with real crab meat, your favorite vegetables and dressed in a most a delicious and creamy Tartar sauce. Serve these lettuce cups as an appetizer or main meal.

Ingredients

• 1 lb lump crab meat
• 1 avocado cubed
• 1 c bell pepper finely chopped
• 2 c cucumbers finely diced
• 1 medium red potato
• 2 tbsp chives
• 1 head Butterhead (Boston) lettuce or Romaine lettuce

Tartar Sauce

• 1 c mayo
• 2 tbsp pickled cucumbers finely minced
• 1 tsp capers
• 1/2 tsp mustard yellow or Dijon
• 1 tsp lemon juice
• 2 tbsp chives
• 1/4 tsp pepper

Instructions

To make Tartar Sauce

• In a medium bowl combine all the ingredients for the sauce and mix everything nicely. Place the sauce in a fridge while you prepare the rest of the recipe.

To make Crab Salad

• Start off by removing any bits of shell or sand from the crab meat. This step is optional, but I really recommend you do it. (The last thing you want is to have pieces of crab shell stuck between your teeth.)To do it, lay out the Crab meat on a large plate or baking sheet and gently feel the crab meat with your fingers. Discard any shells or pieces of sand.
• Bring a medium pot of water to a boil, add potato and cook on a medium heat until tender and fully cooked, about 15-20 minutes.
• In a large bowl combine Crab meat, cubed avocado, chopped red bell pepper, diced cucumbers, diced potato and chives. Pour about a half of Tartar sauce over the salad and mix it well. If the mixture is too dry, add more sauce. Refrigerate the leftovers of Tartar sauce in the airtight container.
• Spoon about 2 tbsp of the Crab Salad into the center of each lettuce leaf. Serve immediately as an appetizer or main dish.

Nutrition

Calories: 318kcal | Carbohydrates: 22.8g | Protein: 13.6g | Fat: 26g | Saturated Fat: 3.3g | Cholesterol: 53mg | Sodium: 770mg | Potassium: 490mg | Fiber: 3.7g | Sugar: 5g | Calcium: 276mg | Iron: 2mg

Next Ingredient: TOFU

[walker]

GenXmuse.....we seem to be stuck on Tofu...would you like to move game along .....or.....anyone have a recipe with Tofu? 

[sabatini]

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@walker wrote:

GenXmuse.....we seem to be stuck on Tofu...would you like to move game along .....or.....anyone have a recipe with Tofu? 

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Hi, @walker !  GenX might notice your post more if you use the '@'. 

OK, @GenXmuse !   Do you care to change the next ingredient, or maybe share a recipe using tofu?

[GenXmuse]

Sorry about that.
Here is a tofu recipe I like. I found it on Pinterest 

general tso’s tofu

• Prep Time: 40 mins
• Cook Time: 15 mins
• Yield: 2-4

DESCRIPTION

This General Tso’s tofu is savory, sweet and spicy and so delicious it will likely go straight onto your regular dinner rotation. Super flavorful and high in protein too.

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INGREDIENTS

For the Tofu:

• 16oz (450g) Extra Firm Tofu
• 1 Tbsp Sesame Oil
• 1 Tbsp Maple Syrup
• 1/8 tsp Cayenne Pepper
• 4 Tbsp Cornstarch
• 1 Tbsp Sesame Oil (for frying)

For the Garlic, Ginger and Spices:

• 1 Tbsp Sesame Oil
• 1 Tbsp Minced Ginger
• 1 tsp Crushed Garlic
• 1/4 tsp Red Chili Flakes

For the Sauce:

• 1 Tbsp Rice Vinegar
• 1 Tbsp Sesame Oil
• 2 Tbsp Soy Sauce*
• 1 Tbsp Hoisin Sauce*
• 1 tsp Onion Powder
• 2 Tbsp Coconut Sugar
• 1 Tbsp Cornstarch
• 1/4 cup (60ml) Vegetable Stock

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INSTRUCTIONS

1. Press the tofu for 30 minutes either using a tofu press or by placing the tofu onto a plate with another plate on top of it and then putting something heavy on top like a heavy pot. While the tofu is pressing, you can prepare your sauce by just mixing all the ingredients up in a measuring jug. Set aside.
2. When the tofu is pressed, cut it into cubes and place it into a container with a lid. Add sesame oil, maple syrup and cayenne pepper and then seal the container and gently rotate it so that the tofu is evenly coated.
3. Then add in the cornstarch to the container, 1 tablespoon at a time and gently toss until the tofu is well coated.
4. Add the sesame oil to a frying pan and when hot add in the battered tofu and gently fry until golden brown. Remove the tofu from the pan.
5. Add the sesame oil, minced ginger, crushed garlic and red chili flakes to the frying pan and fry until toasted and then add the tofu back in.
6. Pour over the sauce and flash fry for 1 minute to coat the tofu with the sauce. Don’t fry it for too long or the batter will start coming off the tofu.
7. Serve with basmati rice or cauliflower rice and some chopped chives.

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NOTES

*Use gluten-free soy sauce or switch for tamari if you want to make this meal gluten-free.

*Check the hoisin sauce for vegan friendliness as not all brands are vegan.

*Prep time includes the time spent pressing the tofu.

*Nutritional information does not include rice.

• Category: Entree, Savory, Gluten-Free
• Method: Stovetop
• Cuisine: Vegan

NUTRITION

• Serving Size: 1/4 of the Recipe
• Calories: 324
• Sugar: 8g
• Sodium: 665mg
• Fat: 20.5g
• Saturated Fat: 3.2g
• Carbohydrates: 19.8g
• Fiber: 0.3g
• Protein: 14.6g

Next Ingredient: WATER

[Zhills]

Hot Fudge Pudding Cake

1-1/4 cups granulated sugar, divided

1 cup all-purpose flour

1/2 cup HERSHEY'S Cocoa, divided

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk

1/3 cup butter, melted

1-1/2 teaspoons vanilla extract

1/2 cup light brown sugar packed

1-1/4 cups water hot

Whipped topping (optional)

DIRECTIONS

1. Heat oven to 350°F.
2. Combine 3/4 cup granulated sugar, flour, 1/4 cup cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth.
3. Spread batter in ungreased 9-inch square baking pan.
4. Stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 1/4 cup cocoa. Sprinkle mixture evenly over batter.
   Pour hot water over top; do not stir.
5. Bake 35 to 40 minutes or until center is almost set.
6. Remove from oven; let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping, if desired. 

Next ingredients:  Grits or polenta

[vabreeze]

Roasted Corn Grits

1 cup grits (stone-ground or quick cooking; yellow or white) 
2 cups corn kernels, fresh or frozen 

Chicken stock (according to amount called for on  package of grits)
3 green onions
1- 8 oz block full-fat cream cheese, cut in small pieces
1 half stick butter
Salt and pepper

Roast the corn kernels in a sauté pan until brown, stir constantly or they will burn (I take a short cut by using Trader Joe's frozen roasted corn). Transfer roasted kernels to a bowl

Melt butter in sauté pan, chop green onions and sauté until soft. Set aside.

Prepare grits according to package directions, stirring often. Once they thicken, turn heat on lowest setting and stir in all the small pieces of cream cheese. Add roasted corn kernels and the green onions along with the butter.

Stir until everything is combined and creamy; season with salt and pepper to your taste.  Serve immediately.. 

Next ingredient- Buttermilk