Recipes

[walker]

WELCOME AUGUST.....how quickly our months fly by.....wishing you all well as we wind down in summertime.  It is likely there will be a "few" more warm days so my recipe to start off is a cool summer pasta salad with PEPPERONI.

FIRST.....if you are just joining us and please do......HOW TO PLAY.......

The first player of the month starts the game by posting their choice of recipe.  At the end of the text, she or he types, "the next ingredient: xxx."

(The x's represent that person's choice of any ingredient that can be included in a recipe).  Throughout the game, the next poster in line must use the ingredient that the person ahead chose.  If you can, highlight the ingredient and/or put it in capital letters anywhere that it is used throughout the recipe.  That does make it easier for everyone to see how the game works.

Because of time or system delays, some duplicate posts occur to the same ingredient.  The next poster generally responds to the first post for the next ingredient.  Good recipes and lots of fun!!

AND AWAY WE GO FOR AUGUST!  Enjoy our shared recipes!

SPAGHETTI SALAD

1 lb. thin spaghetti

1 (8 oz.) bottle Zesty Italian Dressing

1/4 cup red wine vinegar

1 medium chopped red onion

1 pkg. PEPPERONI (cut up)

1 small can mushrooms (drained)

1 can Italian style diced tomatoes (ones with basil, oregano, garlic)

1/4 bottle Salad Supreme by McCormicks (usually found by spices)

1 (3 oz. or smaller) sliced olives (black or green, drained)

1 bag of your favorite shredded cheese

Cook spaghetti, rinse, drain and cool in refrigerator.  After spaghetti is cool, add dressing and mix well.  Add the rest of the ingredients and mix well,  Sprinkle with your favorite cheese. (Italian blend or Parmesan are good.)  

Refrigerate until ready to serve.  It is almost better if made a day ahead.

NEXT INGREDIENT:  SOUR CREAM

[KD in OKC]

Sour Cream Banana Bread

butter to grease pans

¼ cup sugar

1 teaspoon ground cinnamon

¾ cup butter

3 cups sugar

3 eggs

6 very ripe bananas (mashed)

16 ounce container of sour cream

2 teaspoons vanilla

2 teaspoons ground cinnamon

½ teaspoon table salt

3 teaspoons baking soda

4 ½ cups AP flour

1 cup chopped walnuts or pecans (optional)

Preheat oven to 300 degrees have rack in middle position. Grease four 7 x 3 inch loaf pans with butter. Combine the ¼ cup sugar and 1 teaspoon cinnamon and dust each greased pan. Set aside.

In a big bowl or in your KitchenAid mixer’s bowl cream butter, sugar and eggs until fluffy. Mix in mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Mix in nuts. Divide mixture equally into prepared pans. Bake one hour or until you can insert a toothpick in the middle of the loaves and have it come out clean.

I haven’t tried this, but I have notes that say if you do two 7 ½ x 9 loaves instead of the four smaller ones you should preheat and bake at 325 for an hour and ten minutes.

If you have a KitchenAid or other stand mixer this recipe is a snap. At the very least use an electric hand mixer.

This is a super moist, yummy banana bread recipe.

NEXT INGREDIENT:  CHICKEN BREAST

[walker]

KDinOKC.....I make banana bread a lot and will definitely try your recipe.  It does sound yummy!   Nice to see you here...thanks for posting.

Baked CHICKEN BREASTS

8-10 CHICKEN BREASTS, boneless

2 cups sour cream

1/4 cup lemon juice

3 teaspoons Worcestershire Sauce

1/4 teaspoon pepper

3 teaspoons celery salt

1 teaspoon paprika

1/2 teaspoon garlic salt

Mix together the last 7 ingredients in large bowl; add CHICKEN BREASTS and coat completely.  Cover and refrigerate for 24 hours.

Crush 1 package of Pepperidge Farm Stuffing.  Remove CHICKEN BREASTS from sauce and coat in stuffing mix (discard sauce).  Place CHICKEN BREASTS in baking dish.  Melt 3/4 cup of butter and pour 1/2 of it over CHICKEN BREASTS.  Bake at 350 for 30 minutes (uncovered).  Pour remaining butter over CHICKEN BREASTS and bake another 30 minutes.

NEXT INGREDIENT......PUDDING

[alliswell]

                  Bread Pudding

For a lot of us, it's  yearning for a simpler time, when dessert was made from a few common kitchen ingredients. It's also the way it brings everyone into the kitchen, warm with the smell of cinnamon and vanilla fresh from the oven.

Whatever the reason, this bread pudding becomes your number one comfort food; savor every bite. It is truly the soul satisfying treat that most people crave. Nothing beats warm bread pudding on a cold or rainy night.

Ingredients:

     2 cups whole milk (or 2 cups half & half)
     1/4 cup butter
     2/3 cup brown sugar (light or dark, depending on taste preference)
     3 eggs
     2 teaspoons cinnamon
     1/4 teaspoon ground nutmeg
     1 teaspoon vanilla extract
     3 cups bread, torn into small pieces (french bread works best)
     1/2 cup raisins (optional)

Directions:

1. In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.
2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.
3. Place bread in a lightly greased 1 1/2 quart casserole.
4. Sprinkle with raisins if desired. Pour batter on top of bread.
5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.

If you make the sauce to put on top of your bread pudding, adjust the brown sugar in the bread pudding recipe. Reduce the amount in the recipe to 1/3 cups dark or light brown sugar (the sauce has the other 1/3 cup in it, in the form of white or light brown sugar).

               Bread Pudding Sauce

Ingredients:

     1 cup whole milk
     2 Tablespoons butter
     1/3 cup granulated white sugar (light brown sugar can be substituted)
     1 teaspoon vanilla
     1 Tablespoon flour
     dash of salt

Directions:

Mix everything together and bring to a boil for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.

Recipe from: Moms Who Think.Com 

NEXT INGREDIENT:    HONEY

[Scooby Doo]

Hawaiian Chicken

4 to 6 boneless chicken breasts

flour

salt

cooking oil

1 (15.5 oz) can pineapple chunks

1/2 cup HONEY

2 Tab cornstarch

3/4 c cider vinegar

1 tab soy sauce

1/4 tea ginger

1 chicken bouillon cube

1 green pepper (or half green and half red) cut in 1/4 inch strips

Roll chicken in flour and sprinkle with salt.  Cook chicken in hot oil until golden brown.  Remove from heat, leaving drippings in the pan.  Drain pineapple, reserve juice and pour into a measuring cup.  Add enough water to make 1 1/2 cups.  Add pineapple juce, honey, cornstarch, vinegar, soy sauce, ginger, and bouillon cube to drippings in pan; bring to a coil.  Cook 2 min, stirring constantly.  Pour over chicken pieces and bake uncovered 20 min.  Add pineapple chunks and green pepper, bake 5 min longer.  Serve with cooked rice.

Next item:  RICE

[walker]

Turkey Porcupines in Basil-Tomato Sauce

1 lb. ground turkey

1/2 cup uncooked regular RICE

1/4 cup chopped onion

1/2 teaspoon salt

1/4 teaspoon pepper

2 Tablespoons oil

2 teaspoons sugar

1 teaspoon dried basil leaves

1 cup water

 2 (8 oz.) cans tomato sauce

Combine turkey, RICE, onion, salt and pepper; mix well.  Shape into 16 balls.  In medium skillet, lightly brown meatballs in oil, carefully turning to brown evenly.  Combine remaining ingredients; blend well.  Pour over meatballs; bring to a boil.  Reduce heat; cover and simmer 45 minutes, stirring occasionally.

NEXT INGREDIENT.........SUGAR

[alliswell]

       THE MOISTEST CHOCOLATE MUG CAKE

INGREDIENTS:

• 1/4 cup All-Purpose flour
• 2 tbsp. unsweetened cocoa powder
• 1/4 tsp. baking powder
• 2 tbsp. granulated sugar (you can add 1 tbsp. more sugar if you like it a bit sweeter)
• 1/8 tsp. salt
• 1/4 cup + 1 tbsp. milk
• 2 tbsp. vegetable oil
• 1 tbsp. hazelnut chocolate spread

INSTRUCTIONS:

1. In a medium bowl, whisk together dry ingredients.
2. Whisk in the milk and vegetable oil until all ingredients are combined and batter has no clumps.
3. Pour batter into a microwave-safe mug.  Mine was a 14-ounce mug. You want enough head space for the cake to rise without pouring over.
4. Add 1 tbsp. of hazelnut chocolate spread in the middle of the batter. Just drop it in the middle, no need to push it down and sink it in the batter.
5. Place a paper towel into the microwave and set the mug on top (this is to catch any batter if your mug cake overflows).
6. Microwave mug cake for 70 seconds on high (PLEASE READ NOTES CAREFULLY BELOW)
7. Carefully remove from microwave and enjoy!

NOTES:

Please note that ALL microwaves are different therefore can yield different results and can overcook this mug cake if you aren't careful.

This was made in a microwave that is 950 watts and cooked on 100% power for 70 seconds. Knowing this information, it may help you better judge how long to cook yours for and at what power.

You can totally omit the tablespoon of chocolate hazelnut spread if you want or use a different spread of your choice (peanut butter, etc). It just makes the cake even more moist but the cake itself is moist enough without it.
**This recipe is specifically made for the microwave. it was developed  for the microwave. 
Use All Purpose Flour, not self-rising.

 Recipe from Table for Two.com

Next Ingredient:     BELL PEPPERS - any color 

[Scooby Doo]

Beef and Seven Vegetables

3 cups sliced cooked roast beef (about 1 1/2 X 2 in strips) or 1 1/2 lbs fresh lean beef cut into strips

2 1/2 c thinly sliced carrots

1 1/2 c sliced GREEN PEPPERS

1 1/2 c sliced onion

2 1/2 c slant cut celery

1 (4 oz) can bamboo shoots, drained

4 cups beef stock or bouillon

1/2 to 3/4 c soy sauce, according to your taste

3 Tab cornstarch in 1/4 c cold water

15 cherry tomatoes

1 c fresh or frozen snow peas, or broccoli florets

Hot cooked rice or Chinese noodles

Lightly brown meat in 1 Tab oil, remove from pan.  Add carrots and green pepper to pan; stir fry for 1 min.  Add onions and celery; stir fry for 1 min.  Add bamboo shoots.  Remove veggies and keep warm.  Veggies should remain crisp.

Bring soup stock and soy sauce to a gentle boil; thicken with cornstarch-water mixture.  Add tomatoes, peas or broccoli, stir fried veggies, and meat; heat gently.

Serve over rice or chinese noodles.

Next ingredient:  Shrimp

[walker]

Note to Zhills.....hope you are doing better and back here soon!

Buttered Italian SHRIMP

1 1/2 lbs. SHRIMP

2 lemons

1 1/2 sticks of butter 

1 pkg. Good Seasons Italian Dressing Mix

Line a cookie sheet with foil.  Melt butter in your microwave or on stove top.  Pour butter onto cookie sheet.  Slice lemons and place across cookie sheet in the butter.  Toss SHRIMP in the Italian Dressing Mix and put on cookie sheet.  You do not need to toss in butter.  Bake at 350 degrees for 10-15 minutes.  Serve with rice or angel hair pasta.

NEXT INGREDIENT......RAISINS

[Zhills]

Still in rehab.  Doing pretty good.

NEXT INGREDIENT:  raisins