Recipes

[walker]

BLT Macaroni Salad  (Taste of Home recipe)

1/2 cup mayonnaise

3 Tablespoons chili sauce

2 Tablespoons lemon juice

1 teaspoon sugar

3 cups cooked elbow macaroni

1/2 cup chopped fresh tomato (remove seeds)

2 Tablespoons chopped GREEN ONIONS

3 cups shredded lettuce

4 bacon strips, cooked and crumbled

In a large bowl, combine the first four ingredients.  Add the macaroni, tomatoes and GREEN ONIONS; toss to coat.  Cover and refrigerate.  Just before serving add lettuce and bacon; toss to coat.  Serves 4-6.

NEXT INGREDIENT .... CABBAGE

[GenXmuse]

@walker Yum! That blt pasta salad looks delicious!  

CABBAGE ROLL CASSEROLE (Taste of Home Recipe)

My husband loves cabbage rolls but I don't always have time to prepare them the "right" way.  This does in a pinch!

INGREDIENTS
2 pounds ground beef
1 large onion, chopped
3 garlic cloves, minced
2 cans (15 ounces each) tomato sauce, divided
1 teaspoon dried thyme
1/2 teaspoon dill weed
1/2 teaspoon rubbed sage
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
2 cups cooked rice
4 Bacon strips
1 medium head cabbage (2 pounds), shredded (I use a mandolin for this)
1 cup shredded part-skim mozzarella cheese
Coarsely ground pepper, optional

DIRECTIONS
Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in one can of tomato sauce and next six ingredients. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Stir in rice and bacon; remove from heat.
Layer a third of the cabbage in a greased 13x9-in. baking dish. Top with half of the meat mixture. Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top.
Cover and bake 45 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, about 10 minutes. Let stand 5 minutes before serving. If desired, sprinkle with coarsely ground pepper. Yield: 12 servings.

Next Ingredient: CORIANDER 

[Zhills]

Homemade Taco Seasoning

 1 minute

Ingredients

∙ Serves 12

• 2 tsp Coriander, ground
• 1 tsp Cayenne pepper
• 1/4 cup Chili powder
• 1 tbsp Cornstarch
• 1 tbsp Kosher salt
• 1 tbsp Paprika
• 2 tbsp Cumin

 Mix and store in cool dry place.

Cilantro is the leaves of the Coriander plant and the spice is the seeds.

Next ingredient:  Mozzarella cheese

[Bluffbaker]

Baked Ziti

6 Servings

1 (8 oz.) pkg. ziti

1 (26 1/2 oz.) can spaghetti sauce

2 cups shredded Mozzarella cheese, divided

1/4 cup grated Parmesan cheese

Cook ziti according to package directions; drain.  Combine ziti with spaghetti sauce and 1/2 cup Mozzarella cheese.  Pour into a greased 13 x 9-inch baking dish.  Cover with foil and bake at 350° for 30 minutes. Uncover ziti; sprinkle with Parmesan cheese and the remaining Mozzarella.  Return to oven until cheese melts.

Next Ingredient:  Butter beans

[Zhills]

MELISSA’S BRUNSWICK STEW

2 T olive oil
2 T butter                 
2 cloves garlic, minced
1 onion, chopped
2 cans chicken broth
½ cup BBQ sauce
½ cup ketchup
1 can green lima beans (butter beans)
1 can whole kernel corn
1 can creamed corn
1 can of diced potatoes or ½ large potato, cubed
1 can crushed tomatoes (28-ounce)
1 can stewed tomatoes
1 cup water
1 T hot sauce
1 T each of garlic powder, onion powder, salt and pepper (use more of each if you like)
1 pound pulled pork (pre packaged from grocery) or 
pulled chicken. OR both!

In a large pot sauté onions in oil and butter until soft then add the garlic and the rest of the ingredients. 

Be sure to drain all cans of vegetables. 

Simmer for 30 minutes to 1 hour.
  

You may want to add additional BBQ sauce and hot sauce to your liking.

Next ingredient:  Tarragon

[GenXmuse]

So many wonderful new recipes! Thanks everyone. I love all the variety. 💕

White Bean and Asparagus Salad with Tarragon-Lemon Dressing

Frim New York Times

INGREDIENTS
8 ounces dried white beans or 2 (15-ounce) cans Great Northern or cannellini beans
Salt
2 bay leaves, if using dried beans
1 pound asparagus
½ cup tarragon leaves
1 teaspoon packed finely grated lemon zest
2 garlic cloves, peeled
¼ teaspoon freshly ground black pepper
1 large lemon, juiced, plus more to taste
½ cup olive oil

PREPARATION
If using canned beans, drain and rinse. If using dried beans, soak in plenty of water for 6 hours or overnight. Drain beans and transfer to a medium pot. Cover beans by 2 inches with water and add 1 1/2 teaspoons salt and the bay leaves. Simmer until just tender but not at all mushy, about 45 minutes to 1 1/2 hours, depending upon what kind of beans you’re using. Drain.

Break off tough ends of the asparagus. Bring a medium pot of salted water to a boil and prepare a bowl with ice and cold water. Blanch trimmed asparagus for 1 1/2 minutes, or until just cooked through but still firm, then plunge them into the ice bath. Let sit for 5 minutes, then drain. Pat dry and slice diagonally into 1/2-inch pieces.

In a blender or food processor, combine tarragon, lemon zest, garlic, 1 teaspoon salt, the black pepper and the lemon juice, and process until garlic is chopped. Pour in olive oil. Process until mixture is well blended and bright green, about 1 minute.

In a large mixing bowl, gently toss together beans, asparagus and dressing. Taste and add more lemon juice and salt if needed.

Next Ingredient: TAHINI 

[KCFoxy]

A little diner in Santa Cruz, CA had the best twice cooked pork and what I remembered as Dan Dan Noodles, a spcy, peanutty sauce with cucumbers and poached chicken. Doing a bit more research for this submission it seems like a less fiery combination is what I really craved:

Sesame Noodles, Tahini Peanut Sauce with Cucumber &  Chicken

1 1/4 pound Chinese egg noodles or taglarini/spaghetti noodles (1 pound), cooked al dente, drained but not rinsed, ( about 7 minutes).

Sesame Peanut Sauce

1/4 Cup Tahini (sesame seed paste)

1/4 Cup natural peanut butter, chunky preferred

6 Tablespoons low sodium soy sauce

2 Tablespoons rice wine vingegar (unseasoned)

2 Tablespoons sesame seed oil

1 Tablespoon crushed garlic

1 to 2 teaspoons crushed ginger

2 Tablespoons brown sugar

1/2 to 1 teaspoon crushed red pepper

2/3 Cup warm water

Combine sauce ingredients in blender or food processer, slowly adding warm water as you puree. Sauce will thicken sligtly with cold noodles, so somewhat thin sauce is okay.

Combine sauce with reserved noodles and toss in large bowl.

Garnish:

3-4 whole scallions, finely chopped

1 large cucumber, peeled, seeded and cut into julienne

1 Cup cooked, shredded white meat chicken

Notes: Traditionally served cold. Other veggies, such as slivered carrots, small, cooked broccoli florets or bok choy are also nice.  Regular canola oil can be used in place of sesame oil, which is very perishable.

Many allergic or possibly allergic to peanuts are not allergic to sesame seeds.  You can use all tahini in place of the peanut butter if need be. You can also make your own sesame seed paste by whirring 1/2 Cup of sesame seeds in food processor, but tahini is usually readily available and delicous in many dishes, including my favorites-halvah and hummus.

Any hot sauce or Sichuan pepper may be used in place of the crushed red pepper. Better to start with smaller amounts, and let others add more if they wish.

Next ingredient: Tofu

[GenXmuse]

@KCFoxy That Sesame Peanut Sauce looks delicious.  I can really go to town on peanut sauce!  Yum!

I don't like plain eggs so this is a nice alternative to scrambled eggs 

Tofu Scrambled Eggs

author: Fork & Beans
serves: Serves 2-3

INGREDIENTS
15 oz. organic sprouted tofu, firm (sprouted firm tofu is easier to digest but can be hard to find, so I've used regular firm tofu as well.  Nasoya makes sprouted tofu
½ tsp. onion powder
½ tsp. garlic powder
¼ tsp. sea salt
¼ tsp. turmeric powder
3 Tbsp.vegetable broth
nondairy butter

INSTRUCTIONS
Drain the tofu from the water.
Heat a medium nonstick skillet (if you don't have a nonstick skillet, please make sure your pan is well-greased) over medium-high heat. You can a little knob of nondairy butter too regardless for an even creamier taste.
Add tofu and spices together. Using a spatula, cut up the tofu in the pan to look like scrambled eggs.
Once incorporated, add the vegetable broth (1 tablespoon at a time) bringing the broth to a boil and allowing to fully absorb into the tofu each time.
Remove from heat and season with sea salt and pepper as desired.

NUTRITION INFORMATION
SERVING SIZE: ⅓ serving CALORIES: 102 CARBOHYDRATES: 2.5g SUGAR: 0.9g SODIUM: 65mg FIBER: 1.3g PROTEIN: 12g

Next Ingredient: COCONUT OIL

[rrpell]

Melissa Clark's Sautéed Shrimp With Coconut oil, ginger and coriander 

2 ½ tablespoons refined coconut oil 
6 scallions, white parts thinly sliced; dark green parts sliced and reserved
1 tablespoon finely chopped peeled ginger
2 garlic cloves, finely chopped
½ teaspoon ground coriander
1 pound large shrimp, shelled
½ teaspoon kosher salt
1 teaspoon fresh lemon juice
½ teaspoon ground black pepper
Lemon wedges, for serving

PREPARATION
Heat a large skillet over medium heat. Melt the coconut oil in the pan. Add the white scallion slices, ginger and garlic. Cook, stirring, until fragrant, about 30 seconds. Add the coriander and cook 30 seconds more.
Add the shrimp and salt. Cook, tossing occasionally, until shrimp are opaque, about 2 to 3 minutes. Stir in the green scallion pieces and cook until just wilted, 10 to 15 seconds. Season with lemon juice and black pepper. Serve with lemon wedges.

Next ingredient:  dill

[walker]

Creamy Tuna Twist

1 cup mayonnaise

2 Tablespoons vinegar

dash pepper

4 oz. rotini, cooked and drained

1 can (7 oz) tuna, drained

1 cup frozen peas, thawed

1 cup sliced celery

1/2 cup chopped red onion

1/4 cup snipped DILL (or 1 Tablespoon dried)

In large bowl stir together first three ingredients until smooth.  Add remaining ingredients, stir to coat.  Cover and chill.

NEXT INGREDIENT .... CASHEWS