Recipes

[GenXmuse]

---

@Zhills wrote:

@GenXmuse   Just curious....do you fix all of the wonderful recipes you post?  They sound so good!  

Next ingredient:  HONEY

---

Haha, I DO! I have a Pinterest account with all the recipes I make and some new ones to try. I love spending time in the kitchen. 

NEXT INGREDIENT: RAISINS

[walker]

Chocolate RAISIN Oatmeal Cookies

3/4 cup butter, softened

1/2 cup sugar

1 cup brown sugar

1/4 cup milk

1 large egg

1 teaspoon vanilla

1 cup flour

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

3 cups oatmeal

1 cup chocolate chips

1 cup RAISINS

1 cup chopped walnuts, optional

Beat butter, sugars, milk, egg and vanilla until light and fluffy.  Add flour, cinnamon, baking soda and salt; mix well.

Then mix in oatmeal, chocolate chips, RAISINS and nuts.

Using cookie scoop place rounded scoops of dough on an ungreased cookie sheet.  Bake at 350 or 12-15 minutes...done when lightly browned.  

NEXT INGREDIENT ......  VIDALIA ONIONS 

[GenXmuse]

Old-Fashioned Cabbage Casserole

Old-Fashioned Cabbage Casserole is a southern favorite with a creamy cabbage filling topped with  buttery cracker crumbs. This creamy, cheesy casserole is comfort food at its best.

Course Side Dish

Cuisine Southern

Keyword cabbage casserole

Prep Time 15 minutes

Cook Time 30 minutes

Servings 8

Calories 355kcal

Ingredients

• 1 small head green cabbage
• 1 medium Vidalia onion, chopped
• 8 tablespoons butter
• salt and pepper
• 1 (10-ounce) can condensed cream of chicken or cream of mushroom soup
• 1/3 cup mayonnaise

Topping

• 3 tablespoons melted butter
• 1 cup shredded sharp cheddar cheese
• 1 sleeve Ritz crackers (about 30), coarsely crushed

Instructions

• Preheat oven to 350 degrees F. Lightly grease a 2-quart casserole dish.
• Coarsely chop the cabbage. Melt butter in a large nonstick pan. Add cabbage and onion and cook 8 to 10 minutes, stirring frequently, or until it is partially cooked down. Season to taste with salt and pepper.
• Transfer cabbage mixture to prepared baking dish.
• In a small bowl, stir together soup and mayonnaise. Spread mixture over cabbage.
• In a bowl, stir together melted butter, cheese, and cracker crumbs. Sprinkle over casserole.
• Bake for 30 minutes or until topping is browned.

Nutrition

Calories: 355kcal

Next Ingredient: SAGE

[walker]

Slow-Cooked Chicken and Stuffing

2 1/2 cups chicken broth

1 cup butter, cubed

1/2 cup chopped onion

1/2 cup chopped celery

1 small can mushroom stems & pieces, drained

1/4 cup dried parsley

1 1/2 teaspoons SAGE

1 teaspoon poultry seasoning

1 teaspoon salt

1/2 teaspoon pepper

12 cups day-old bread cubes *

2 eggs

1 can cream of chicken soup, undiluted

5-6 cups cooked chicken, cubed

In large saucepan, combine first 10 ingredients.  Simmer for 10 minutes; remove from heat.  Place bread cubes in a large bowl.  Combine eggs and soup; stir into broth mixture until smooth.  Pour over bread and toss well.

In a 5 or 6 quart slow cooker, layer half of the stuffing and chicken; repeat layers.  Cover and cook on Low 4 1/2 to 5 hours or until thermometer in stuffing reaches 160 degrees.

Serves 10-12.

* Bread is better if let to dry a bit ... Open package for day 

  or two....easier to cube also.  May need more than one 

  loaf of bread depending on size of cubes...approx 1/2".

NEXT INGREDIENT......RED WINE VINEGAR

[vabreeze]

This one is posted with @Zhills in mind.  It was in my email short!y after she changed the next ingredient when the game had stalled on Spam.  I am, however, among those who do not like Spam. 

Spam Fried Rice (Source: Cowboy Kent Rollin)

Prep Time 15 min.  Cook Time 30 min  4 - 6 servings

Ingrediets

• 2 tablespoons red wine vinegar
• 4 tablespoons soy sauce
• 4 tablespoons pineapple juice from can
• 2 Cups cooked white rice long grain or rice of your choice
• 1 Can Spam cut into chunks
• 1 tablespoon olive oil
• 3 large eggs
• 4 pineapple rings from can cut into chunks
• 3 - 4 green onions sliced

Instructions

1. In a small bowl, whisk together the red wine vinegar, soy sauce and pineapple juice. Set aside.

2. Preheat a large cast iron skillet over medium heat. Add the spam and cook for a few minutes until lightly browned, stirring occasionally. Remove from the skillet and set aside.

3. Add the olive oil to the skillet and heat. Add the eggs to the skillet and stir to scramble. Once the eggs start to cook, stir in the rice. Stir constantly until the eggs are nearly done. Stir in the spam and pineapple.

4. Stir in half of the green onions. Stir in the sauce mixture.

5. Top with the remaining green onions and serve hot.

   Next ingredient- Pretzels

[tesspoodle]

we made this last evening with some left over fried ham..it was excellent...a keeper for

sure thank you for sharing this wonderful recipe..Tess

[tesspoodle]

the post from TESSPOODLE was for the cabbage casserole  guess I did not post correctly...

[GenXmuse]

Aww, thank you for letting me know. That's a great idea to make it a main dish. 

[PA Mom-mom]

This is an old favorite in PA Dutch country. My cousin, a farmer,  said it was his favorite lunch.

Pretzel Soup

Serves 4

Ingredients:

4 cups milk

2 teaspoons butter

16 ounces pretzels

Directions:

Heat the milk and add butter.

Serve in soup bowls.

At the table, each person should break up a handful of pretzels in their bowl.

Next Ingredient: Basil

[mizree]

Chicken Stir-fry with Eggplant, Basil and Ginger (Mayo Clinic)

Ingredients

1. 1/4 cup coarsely chopped fresh basil
2. 2 tablespoons chopped fresh mint
3. 3/4 cup low-sodium chicken stock or broth, divided
4. 3 green (spring) onions, including tender green tops, 2 coarsely chopped and 1 thinly sliced
5. 2 cloves garlic
6. 1 tablespoon peeled and chopped fresh ginger
7. 2 tablespoons extra-virgin olive oil, divided
8. 1 small eggplant, with peel, diced (about 4 cups)
9. 1 yellow onion, coarsely chopped (about 1/2 cup)
10. 1 red bell pepper, seeded and julienned
11. 1 yellow bell pepper, seeded and julienned
12. 1 pound skinless, boneless chicken breasts, cut into strips 1/2 inch wide and 2 inches long
13. 2 tablespoons low-sodium soy sauce

Directions

In a blender or food processor, combine the basil, mint, 1/4 cup stock, chopped green onions, garlic and ginger. Pulse until the mixture is minced but not pureed. Set aside.

In a large, nonstick frying pan, heat 1 tablespoon of the olive oil over medium-high heat. Add the eggplant, yellow onion and bell peppers and saute until the vegetables are just tender, about 8 minutes. Transfer to a bowl and cover with a kitchen towel to keep warm.

Add the remaining 1 tablespoon olive oil to the pan and heat over medium-high heat. Add the basil mixture and saute for about 1 minute, stirring constantly. Add the chicken strips and soy sauce and saute until the chicken is almost opaque throughout, about 2 minutes.

Add the remaining 1/2 cup stock and bring to a boil. Return the eggplant mixture to the pan and stir until heated through, about 3 minutes. Transfer to a warmed serving dish and garnish with the sliced green onion. Serve immediately.

Next ingredient:  Salmon