Recipes

[sabatini]

These are the best pancakes!! Easily doubled or tripled.

The recipe is from an old Betty Crocker cookbook.

Favorite Pancakes

Ingredients:
1 egg
1 Cup buttermilk
2 Tablespoons melted butter (vegetable oil is fine)
1 Cup flour
1 Tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Directions:
Beat eggs, add remaining ingredients in order listed, & beat gently until almost smooth.

Grease heated griddle.
To make sure your griddle or skillet is hot enough, sprinkle w/ a few drops of water. If bubbles skitter around, the pan is just right.
Pour the batter onto the griddle.
Pancakes are ready to turn as soon as they're puffed and are full of bubbles, but before the bubbles break.
Flip & cook the other side until golden.

NEXT INGREDIENT: half & half, or light cream

[house_cat]

Chicken Lazone

• 1 pound boneless, skinless chicken breasts, cut crosswise in half
• 1 tablespoon olive oil
• 4 tablespoons unsalted butter, divided
• 1 pound linguine
• 2 cloves garlic, minced
• 2 cups half and half
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

FOR THE SEASONING

• 2 teaspoons smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

1. To make the seasoning, combine paprika, garlic powder, onion powder, cayenne pepper, oregano and basil in a small bowl; season with salt and pepper, to taste.
2. In a gallon size Ziploc bag, add chicken, olive oil and paprika mixture, shaking to coat thoroughly.
3. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Set aside and keep warm.
4. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
5. Melt remaining 2 tablespoons butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute. Gradually whisk in half and half until slightly thickened, about 4-5 minutes; season with salt and pepper, to taste.
6. Stir in pasta and gently toss to combine.
7. Serve immediately with chicken, garnished parsley, if desired.

Next ingredient: Spinach 

ETA: I made this tonight and it was delicious! DH cleaned his plate, and that almost never happens! Thank you for prompting me to discover a recipe that will surely be a keeper.

[walker]

SPINACH Rice Salad

1 cup Uncle Ben's Converted Brand Rice

1/2 cup bottled Italian Salad Dressing

1 Tablespoon Soy Sauce

1/2 teaspoon sugar

2 cups fresh SPINACH, cut into thin strips

1/2 cup sliced celery

1/2 cup sliced green onions, including tops

1/3 cup crumbled crisp bacon

Cook rice according to package directions.  Transfer to bowl.  Cool slightly.  Combine dressing, soy sauce and sugar.  Stir into warm rice.  Cover and chill.  Fold in remaining ingredients before serving.  Serves 6-8.

NEXT INGREDIENT ..... SOUR CREAM 

[house_cat]

@walker 

Wow! What an unusual recipe and it sounds delicious!  I'm going to try it this week - I've got lots of spinach!

NEXT INGREDIENT: SOUR CREAM

[mizree]

LIME CREMA (Budget Bytes)

8 ounces sour cream

1 lime (zest and juice)

1 small clove garlic, minced (can use 1/4 tsp garlic powder)

1/4 tsp salt

Stir  1 teaspoon zest , 1 tablespoon juice, garlic and salt into sour cream.  Refrigerate.  Use within one week.

I use on taco, nachos, grilled fish, black beans and rice.  

NEXT INGREDIENT:  NUTS

[sabatini]

Best Ever Banana Bread

• 1 stick butter, at room temperature, plus more for loaf pan
• 1 1/2 cups all-purpose flour, plus more for pan
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon regular salt
• 3 large very ripe bananas
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla 
• 3/4 cup chopped nuts

Topping:

• 1/3 heaping C chopped nuts
• Total of 1/3 C sugars: approx 1/3 each: dark brown, white & turbinado
• *pack the brown into the bottom, then add the rest of the sugars
• 1/2 teaspoon cinnamon, generous 
• - Mix all in a small bowl to combine - 

Directions:

Preheat the oven to 350 degrees F and put a rack on lower shelf of oven. 

Butter and flour a 9 by 5 by 3-inch loaf pan - or divide batter between 2 pans

1. In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
2. In a separate small bowl, mash the bananas, leaving a bit of texture. Stir in sour cream and vanilla
3. In large bowl, use mixer to cream the 1/2 cup of butter and sugar together until fluffy. 
4. Add the eggs, 1 at a time. 
5. Add the mashed bananas, sour cream and vanilla, and beat until just combined. 
6. Gently mix in the dry ingredients, then add nuts. 
7. ** very scantly, add some topping to bottom of pan(s)
8. Pour the batter into the pan(s)  
9. Use remaining topping to top the batter.

Bake for 1 hour and 10 minutes, or half that if baking in 2 loaf pans.

Use toothpick test to determine doneness.

Let cool 10 minutes in the pan, then turn out onto a wire rack to finish cooling.

NEXT INGREDIENT:  EGGPLANT

[walker]

Sweet Georgia Brown*

1 onion, chopped

2 tablespoons vegetable oil

1 EGGPLANT, peeled, cubed small

2 cups chopped tomatoes

1 tablespoon brown sugar

In 10" skillet over medium heat, saute' onion in oil.  Stir in EGGPLANT, tomatoes and sugar.  Reduce heat to low and simmer until EGGPLANT and tomatoes are tender, about 15 minutes.  Season to taste.  Serves 6.

* I have no idea where name of recipe came from...ha.

NEXT INGREDIENT ..... FISH, any kind 

[AnikaBrodie]

RECIPE – SALMON MARINATED WITH HICKORY SYRUP

1 lb. fresh salmon (cut into individual servings)

1 tbsp. olive oil

1 tbsp. soy sauce

1 tbsp. Worcestershire sauce

1 tbsp. hickory syrup

Directions:

Mix oil, sauces and syrup together.  Brush on both sides of salmon.  Let stand about 8 minutes.  Place in hot pan, sprinkle with almonds, and cook for about 7 minutes per side. 

Serve with macaroni and cheese and a side salad.

Option:  Maple syrup but best with hickory syrup

             Can use other fish:  haddock, cod, tuna, trout, etc.

                  NEXT INGREDIENT:  Ground Chuck

[house_cat]

 Mexicali Potato Topper

Ingredients

• 1 pound ground beef
• 1 can Campbell’s® Condensed Cheddar Cheese Soup
• 1 cup Pace® Picante Sauce
• 4 hot baked baked potato, split
• 1/2 cup sour cream(optional)
• 1/4 cup sliced pitted black olives (optional)

Step 1

Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat.  Pour off any fat.

Step 2

Reduce the heat to medium.  Stir the soup and picante sauce in the skillet and cook until the mixture is hot and bubbling.  Spoon the beef mixture over the potatoes.  Top with sour cream and sliced black olives, if desired.

Recipe Tips

• Ingredient Note: To bake the potatoes, pierce the potatoes with a fork. Microwave on HIGH for 10 minutes or bake at 400°F. for 1 hour or until fork-tender.

Next ingredient:  Instant potatoes

[Zhills]

To Make Asparagus Soup…

This is no ordinary canned cream of asparagus soup. It’s loaded with fresh ingredients and full of flavor!

Prep: Wash and trim the last inch off each asparagus spear. Pat dry and then cut each stalk into ½ inch pieces.  (or use frozen that has been thawed)

Cook: In a small soup pot, cook onion & garlic in butter until tender and fragrant. Do not burn!  Add asparagus and cook until tender. Cover and let cook until asparagus is soft. Add chicken broth.

Puree: Using an immersion blender, puree the soup in the pot until it is completely smooth.

(If fresh potatoes are used, this is the time to puree those in as well!)

Instant or frozen mashed potatoes can be used with great success.

Simply prepare according to package.  The secret to instant potatoes is to be sure boiling water touches each flake! 

Add potatoes to asparagus mixture in pot!

Add chicken broth to desired consistency.

No amounts listed!  Yeah, that’s correct.  This soup is very forgiving.  The amounts are not that important.  You know not to add a whole onion to 6 stalks of asparagus!  If you want it more potatoey (?) use more potatoes.  Use onion and garlic sparingly, just for flavor enhancement!

I discovered this because I don’t use dairy.  Potatoes are my cream!  It can be easily made for 1 or for 6.  You know how much you will need per person.

This method works with other veggies as well.  I like to roast the veggies!  Ideal quick soup for 1 or 2!

For presentation, save a couple of asparagus tips.  A sprinkle of cheese is also welcome!

Next ingredient:  (Spam) the meat