Recipes

[walker]

Butterfingers Cake

1 YELLOW CAKE MIX

1 can sweetened condensed milk

1 (12 oz) jar caramel topping

8 Butterfinger candy bars, crushed, divided

1 (16 oz) container Cool Whip, thawed

Bake cake in a 9 x 13" pan according to directions on box.

Mix condensed milk and caramel topping.  While cake is still warm, poke holes in top and pour the caramel mixture over the cake so that the liquid seeps through the holes.  Sprinkle crumbs from 6 of candy bars on top and let cool.  Cover cake and refrigerate until cool.  Frost with Cool Whip.  Sprinkle remaining candy crumbs on top.  

NEXT .... Letter Z ..... Ingredient or Recipe Title

[JeanLouiseFinch]

                   

NEXT INGREDIENT - Cheese

[kate2357]

One benefit of my job was getting to eat at some really fun places, serving good food. Not always fancy, but just good food. At a restaurant in a hotel in Bend, Oregon (a Best Western hotel) they offered a French Onion Soup, with Brie cheese on top. Oh my, so good. This recipe is pretty close. As an aside, they also had fabulous crab cakes.

French Onion Soup - The Spice House

Ingredients
2 lbs Onions, halved lengthwise, then thinly sliced. (julienne cut)
1 teaspoon Thyme
2 Bay Leaves
1/2 teaspoon sea salt
1/2 stick (1/4 cup) unsalted butter
2 teaspoons all purpose flour
3/4 cup Pino Grigio
4 cups beef broth
1 and 1/2 cups water
2 cloves garlic
1 teaspoon freshly ground black pepper

Preparation Instructions:
Cook onions, along with thyme, bay leaves, and salt in butter in a heavy stockpot over medium heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 30 minutes, lowering heat if browning too quickly.

You don’t want them to burn.

Sprinkle flour over the onions, and cook, stirring, about 1 minute.

Pour in wine and cook, stirring, another minute.

Stir in broth, water, garlic, and pepper and simmer uncovered, stirring occasionally, about 20 to 30 minutes, or until lightly thickened.

Check and adjust seasonings.

Preheat broiler. Remove and discard bay leaves; place bread slices at the bottom of heat-safe/broiler-safe crocks; then spoon generous amounts of broth and onions over bread.

Top with Brie, then cover the top with Parmesan.

Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.

For each crock:

1 slice, buttered and toasted French or Italian Bread slice, then each cut into quarters
1 thick slice BRIE cheese (to your liking)
2 tablespoons freshly grated PARMESAN  cheese

NEXT INGREDIENT: Starts with A or recipe choice

[sabatini]

Leek and Artichoke Bread Pudding, Ina Garten

Ingredients:

*8 cups (about a loaf) day-old bakery white bread, crusts removed, cubed small

*3 ounces thinly sliced pancetta, or bacon

*6 cups (diced) leeks, white and light green parts (about 5 leeks)
*3 tablespoons unsalted butter

*1/2 cup dry white wine, such as Pinot Grigio

*Kosher salt & ground black pepper

*1 (9-ounce) package frozen artichoke hearts, defrosted, or 1 can packed-in-water, drained, rinsed, loosely chopped
*3 tablespoons minced fresh chives
*2 teaspoons minced fresh tarragon leaves
*4 extra-large eggs
*2 cups heavy cream
*1 cup chicken stock
1/4 teaspoon ground nutmeg
2 cups grated Emmentaler Swiss cheese (8ounces)

Preheat the oven to 350 degrees F.

Directions:

1. Place the bread cubes on a sheet pan and bake for 15 minutes, tossing once, until lightly browned.

Place the pancetta in one layer on another sheet pan and bake
in the same oven for 15 to 20 minutes, or saute in a pan
until lightly browned. Set aside on paper towel lined plate.

2. Rinse leeks well, shake off excess water.

Heat the butter in an 11-inch pot over medium heat; add the leeks and cook
for 10 minutes, stirring occasionally. Add the wine, 1 teaspoon salt and 1 teaspoon pepper and cook for 5 minutes, until the wine almost evaporates and the leeks are tender.

3. Off the heat, in the same pot, mix in the artichokes, toasted bread cubes, chives and tarragon.

4. In a separate large bowl, whisk the eggs, cream, chicken stock, nutmeg and 1/2 teaspoon Kosher salt together.

Spoon half of the bread mixture into a buttered 9-by-13-by-2-inch baking dish. Sprinkle with half the Emmentaler and add the remaining bread mixture.

5. Pour on the cream mixture, sprinkle with the remaining Emmentaler and press lightly to help the bread absorb the liquid.

Dice or crumble the pancetta or bacon, scatter on top and sprinkle with pepper. Set aside at room temperature for 30 minutes to allow the bread to absorb the cream mixture.

6. Bake for 45 to 50 minutes, until the custard is set and the bread pudding is puffed and golden.

Serve hot.

Next letter is B!

[kate2357]

I've made a version of this many times. I add jalapeno pepper jack cheese and top w/ avocado. So delish.

Orzo Black Bean Salad - From A Slice Of Southern

Ingredients
1 1/2 cups orzo
1/4 red onion, diced
1 cup BLACK BEANS, drained & rinsed
1 red bell pepper, seeded & diced
1 cup corn, fresh or frozen
1/4 bunch cilantro, chopped

Dressing:
3 T olive oil
juice from 1 lime
1/8 tsp salt
1 tsp chili powder

Directions:
Cook the orzo in salted water, according to package directions (about 9 min) and then rinse and drain under cold water.  If making ahead stir in 2 tsp of olive oil to avoid sticking.

Mix in onion, beans, bell pepper, corn, and cilantro.  In a small bowl mix together dressing ingredients.  Whisk well to combine.  Pour over salad and stir until well coated.

This salad may be made a day ahead but stir in the cilantro and dressing no more than 1 hour before serving.  Serve at room temperature of refrigerated.

NEXT INGREDIENT: Starts with C or your choice of recipe

[walker]

CARROT CABBAGE Slaw

4 cups shredded CABBAGE

2 cups shredded CARROTS

2 medium Golden Delicious apples, chopped

1 cup raisins

1/2 cup chopped walnuts

1/2 cup honey

1 tablespoon lemon juice

1 cup sour cream

1/4 teaspoon salt

1/8 teaspoon pepper

1/8 to 1/4 teaspoon ground nutmeg, optional

Combine CABBAGE, CARROTS, apples, raisins and walnuts, set aside.   Mix together honey and lemon juice until smooth.  Add the sour cream, salt, pepper and nutmeg; mix well.  Pour over salad mixture and blend together.  Refrigerate.

NEXT .... INGREDIENT OR RECIPE STARTING WITH D

[kate2357]

Soft and Chewy DATE Filled Sugar Cookies - From Oh My Sugar High

  

Ingredients
Cookie Ingredients
1 cup shortening
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
3 tablespoons milk
1 tsp vanilla
3 cups sifted all-purpose flour
1/2 tsp salt
1/2 tsp baking soda

Filling:
2 cups chopped DATES
1/2 cup sugar
1/2 cup water
2 tablespoons lemon juice
1/4 tsp salt

Instructions
Preheat oven to 375°
Cream shortening and white and brown sugar. until fluffy. Add egg, milk, and vanilla, beating well. Sift dry ingredients together and add to creamed mixture. Mix well. Chill dough at least an hour.

Meanwhile, make date filling by combining chopped dates, sugar and water in a saucepan. Bring to a boil. Cover and simmer about five minutes, stirring occasionally. Add lemon juice and salt. Cool.

On floured surface (or pastry cloth), roll half of the dough at a time to a little less than 1/8 inch. Cut with 2 1/2 inch round cookie cutter. (Recipe recommends cutting a small hole in the center of half the cookies for the top with a thimble. My mom has always skipped this step.) Place 1 tablespoon of prepared date filling in the center of each plain cookie bottom. Top with another round cookie (with small hole if you are following original recipe). Press the edges of each filled cookie together with the tip of a fork to seal.

Bake on an ungreased cookie sheet at 375° for about 10 to 12 minutes.

NEXT INGREDIENT: STARTS WITH E OR YOUR CHOICE OF RECIPE

[sabatini]

@kate2357, if my my mom were still alive, I'd surely make her those date-filled cookies! 

[Zhills]

Scrambled Eggs in Soy (different)

Just saw this on FB...

Eggs scrambled in Brown Butter and Soy Sauce

3 eggs

1 T Heavy Cream (optional to me)

Pepper to taste

1 Tbsp Soy Sauce  (has salt)

Whisk well in a small bowl.

Cook eggs in a med-hot non stick pan in Clarified (Browned) Butter.  

Pour eggs in pan an pull towards center as they cook. 

Cook to your desired doneness!

*When the eggs were done, she added a small bit of fresh butter and a squeeze of lime!"  Haven't tried that yet!

Next ingredient starts with F.

[walker]

Bacon-Wrapped FINGERLING Potatoes with Thyme*

1 lb. FINGERLING Potatoes, washed, patted dry and

        stem ends removed

1 tablespoon minced fresh thyme

2 tablespoons olive oil

1/2 teaspoon black pepper

1/4 teaspoon paprika

1 pkg. (1/2 lb.) bacon strips

1/4 cup chicken broth

Toss potatoes in large bowl with thyme, olive oil, black pepper and paprika; set aside.  Cut each bacon slice in half lengthwise; wrap half slice bacon tightly around each potato.

Heat large skillet over medium heat; add potatoes.  Reduce heat to medium-low and cook until lightly browned and some bacon fat has rendered out.  Bacon should sear "shut" around potatoes.

Place potatoes in a Crock Pot/Slow Cooker.  Add chicken broth, cover and cook on High for 3 hours.  Remove and serve.

* Recipe listed under Appetizers but could be used as side 

  dish to a main meal too.  Also, suggested that you can try  

  this recipe with other small potatoes, i. e. purple ones.

NEXT .... INGREDIENT OR RECIPE USING LETTER G