Recipes

[house_cat]

Sausage Hash

• 1 pound bulk pork sausage
• 1 medium onion, chopped
• 2 medium carrots, grated
• 1 medium green pepper, chopped
• 3 cups diced cooked potatoes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

In a large cast-iron or other heavy skillet, cook the sausage over medium heat until no longer pink; drain. Add the onion, carrots and green pepper; cook until tender. Stir in the potatoes, salt and pepper. Reduce heat; cook and stir until lightly browned and heated through, about 20 minutes.

Next ingredient: starts with letter i

[kate2357]

Italian Sausage, Onions And Peppers Recipe - From Primavera Kitchen

Ingredients 
2 teaspoons olive oil
1 pound fresh ITALIAN SAUSAGE links
1 cup white onion sliced
1 cup red onion sliced
1 red bell pepper sliced
1 yellow bell pepper sliced
1 orange bell pepper sliced
3 garlic cloves sliced
¾ teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes
½ cup chicken broth (you can use red wine as well if you are not on low-carb and whole30 diets)
1 tablespoon chopped parsley
2 tablespoons fresh basil

Directions
Heat the olive oil in a large skillet over medium-high. Add the sausage links, and cook for about 2 minutes each side, just until they turn brown. The sausage will not be cooked through.

Place them on a cutting board, slice them, and set aside.

Add the onions, and cook for about 2 minutes. Stir constantly. Then, add the bell peppers, garlic, salt and black pepper, and red pepper flakes. Cook for 5 minutes or until the onions are translucent.

Add the chicken broth to the skillet with the peppers and onions, and scrape the bottom of the skillet to release all the brown bits.

Return the sausage back to the skillet, and reduce the heat to medium. Cover and simmer 10 minutes. Then, uncover the skillet, increase the heat to medium-high, and cook for 3 more minutes, just until the liquid is evaporated and the sausage is cooked through.

Top with parsley and basil. Enjoy!

NEXT INGREDIENT: STARTS WITH J OR ANY RECIPE 

[walker]

@JeanLouiseFinch .... sorry about the confusion....I think @sabatini ...gave good explanation here on it.  For a long time it was "ingredient" to use in recipe...flour, apples, onions, etc.  But, changing to letters now I think we can use ingredient or recipe name as long as the next letter is used.  No rules here really!  We just enjoy good recipes!  Hope you continue to share some with us.  On we go....

ITALIAN Chicken Delight

6 boneless/skinless chicken breast halves

1 egg, beaten

3/4 cup ITALIAN Bread Crumbs

1/2 cup oil

1 (15 oz) can tomato sauce

salt and pepper to taste

1 tablespoon butter

1 tablespoon basil

1 teaspoon garlic powder

3/4 cup grated Parmesan Cheese

Shredded Mozzarella Cheese

Dip chicken into beaten egg, coating well.  Roll breasts in bread crumbs.  Brown in oil.  Remove chicken and place in baking dish.  To oil in skillet, add tomato sauce, salt, pepper, butter, basil and garlic powder.  Simmer and pour over chicken.  Sprinkle with Parmesan cheese.  Cover with foil.  Bake at 350 for 30 minutes.  Uncover and sprinkle with mozzarella cheese.  Bake 10 minutes more.

NEXT RECIPE OR INGREDIENT .... STARTS WITH J 

[walker]

OOOPS!  Double post for "I"...double the pleasure, eh?

NEXT INGREDIENT OR RECIPE ... STARTS WITH J 

[JeanLouiseFinch]

NEXT INGREDIENT/RECIPE TITLE - STARTS with K

[kate2357]

Why yes, yes this recipe does have a lot of steps. But it's cheesecake, chocolate and Kahlua.

Kahlua Cream Cheese Cup Pies - From Baking Mischief

Ingredients
Crust
12 Oreo cookies
2 tablespoons (1oz) butter melted

Kahlua Cheesecake
1 8-ounce package cream cheese room temperature
1/3 cup (66g) granulated sugar
1 large egg
1/2 cup (3oz) semisweet chocolate, chopped (high-quality chips are fine)
1 tablespoon heavy cream
1/3 cup (80g) sour cream
2 tablespoons KAHLUA
1/2 teaspoon instant espresso granules dissolved in 1 tablespoon hot water
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Fudge Sauce
2 tablespoons water
2 tablespoons (25g) granulated sugar
1 tablespoon 1 teaspoon (7g) cocoa powder

Sour Cream Topping
1 cup sour cream
1 tablespoon 1 teaspoon (17g) granulated sugar
1/2 teaspoon vanilla
1/8 teaspoon salt

Instructions
Crust
Line your cupcake pan with cupcake liners. Preheat oven to 350°F.
In a food processor, pulse cookies until they are crushed into fine crumbs. Add melted butter and pulse until butter is incorporated.

Divide the mixture between the cupcake cups, about a tablespoon of crumbs each. Use your fingers or a shot glass to press the crumbs down firmly so they cover the entire bottom of each cup. Set aside.

Lazy person/no food processor instructions: Skip the butter and the food processor and stick an Oreo at the bottom of each cup. Done.

Kahlua Cheesecake
Using a stand mixer with the paddle attachment or a handheld electric mixer, beat cream cheese on medium until smooth. Scrape down the sides and bottom of the bowl. Add the sugar and beat at medium speed until sugar is incorporated.

Add egg and beat on medium until completely smooth.
In a microwave-safe bowl, combine chocolate and heavy cream. With your microwave on medium power, heat for 30 seconds and stir. Repeat until mixture is smooth. Test your chocolate to make sure it is not too hot before you add it to the cream cheese mixture. If it is too warm to comfortably touch, set aside for a minute or two until it cools slightly.
Add slightly cooled chocolate to cream cheese mixture and beat until incorporated. Add sour cream, Kahlua, espresso, vanilla, and salt. Mix well, scraping the sides and bottom so no white streaks remain.

Divide mixture evenly between cupcake cups, filling just under 3/4 full. It should make exactly 12 cup pies.

Bake for 12-15 minutes until edges look set. Middles will still be a little jiggly, but will finish cooking as they cool.

Cool on the counter for 20 minutes before transferring to the refrigerator.

Chill for at least an hour.

Fudge Sauce
Once your cheesecakes have chilled, in a small pot, combine water, sugar, and cocoa powder. Whisk together over medium heat. Bring to a boil, turn down and simmer for 1 to 2 minutes, until mixture thickens (if you run a spoon down the center of the pot it should take a couple of seconds to fill back in).

Remove from heat. Mixture will thicken as it cools and should be the consistency of thick syrup. If it is too runny, you can return it to heat and simmer for another 30 seconds to a minute. Allow to cool slightly before using.

Sour Cream Top
While your sauce cools, preheat oven to 425°F.
In a small bowl, stir together sour cream, sugar, vanilla and salt. Spoon evenly over cheesecakes, about a tablespoon each. Smooth tops so no cheesecake shows through.

Scrape all of the cooled fudge sauce into a disposable plastic bag (spread bag open over a cup to make transfer easier) and snip a very small piece off of the corner. Draw three straight lines across each of the cheesecakes and drag a butter knife across them to make the design.

Wipe knife off between each stroke.

Bake for 4 minutes, until tops look slightly shiny and glazed. Allow to cool and refrigerate for at least 2 hours before serving.

NEXT INGREDIENT: STARTS WITH L OR ANY RECIPE CHOICE

[Zhills]

LAMB SHANKS - OSSO BUCCO STYLE

Ingredients:     

2  lamb shanks, about 10 oz. each,

1 T olive oil

Rub lamb shanks with a mixture of salt, crushed rosemary & thyme.

Brown well on all sides.  If you do not like lamb fat, cool and remove fat. 

Deglaze pan with broth.

Saute:

½ cup onion
½ cup diced celery,
½ cup diced carrot,
½ tablespoon  garlic,

½ cup chicken or beef stock,

¼ cup red wine, (optional)

1 tablespoons flour,
½ cup tomato sauce or diced tomatoes

salt and pepper to taste

Saute veggies in oil.  Add broth, wine and then shanks and simmer 3-4 hours until lamb falls off the bones!

I've made Shoulder Chops like this also!

Serve over rice or pasta.

Easy to double.

Next ingredient starts with M

[kate2357]

This is to make up for the many step recipe. 

MANGO ORANGE CRUSH SMOOTHIE - From Loving It Vegan

Ingredients
3 cups Orange Juice (720ml) freshly squeezed
3 cups Frozen MANGO (1 pound / 450g)

Instructions
Add freshly squeezed orange juice to the blender jug followed by frozen mango.

Blend very well until completely smooth.

Pour it out into glasses and serve.

Notes
1. Serve cold. Since this mango orange smoothie recipe is made with frozen mango, it's ice-cold automatically, there's no need to add extra ice and dilute the flavor. But you ideally want to drink it immediately so that it's at peak coldness and the most refreshing.
2. Storing. You can keep leftovers stored in the fridge (covered) for a day or two, though it's best served immediately.

NEXT INGREDIENT: STARTS WITH N OR CHOICE OF RECIPE

[sabatini]

@kate2357 , I'm dying to make that Kahlua cheesecake! 
When I was a young mom w/ a tight circle of friends, Marie Callender's  Kahlua Chocolate Cheesecake 'Pie' was our favorite dessert! 
We made sure that one was always sitting on the doorstep of any one of us who had a birthday. 

TY again! 💕

Next letter is N.

[walker]

NUTTY Broccoli Slaw

1 pkg. (3 ozs) Chicken Ramen NOODLES

1 pkg. (16 ozs) Broccoli Coleslaw Mix

2 cups sliced green onions (about 2 bunches)

1 1/2 cups Broccoli florets

1/2 cup slivered almonds

1/2 cup sugar

1/2 cup cider vinegar

1/2 cup olive oil

Optional....1 small can sliced olives (6 ozs)

                  1 cup sunflower kernels

Set aside the NOODLE seasoning packet; crush the Ramen NOODLES and place in large bowl.  Add the slaw mix, green onions, broccoli, almonds also olives and sunflower kernels if using.

In a jar or container with tight fitting lid, combine the sugar, vinegar, olive oil and contents of seasoning packet; shake well.  Drizzle over salad and toss to combine.

NEXT .... RECIPE OR ITEM THAT STARTS WITH....O