Recipes

[momtochloe]

Good morning friends, welcome to the first day of August ! Goodness, where did the summer go? . . 

.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!!

Normally, we start out with a recipe so I will post the last one shared on the April thread and we can take it from there if that's ok with every body (thanks again to our friend @Zhills!):.

OLIVE GARDEN'S PASTA e ******IOLI SOUP
(Source: adapted from top secret recipes)

1 lb. lean ground beef
1 medium onion, diced
3 large carrots, julienned
3 stalks celery, chopped
2 cloves garlic, minced
2 (14 1/2 oz. each) cans diced tomatoes with juice
1 (15 oz.) can red kidney beans, undrained
1 (15 oz.) can great northern beans, undrained
2 (8 oz. each) cans tomato sauce
2 c. V-8 juice (I use low sodium)
1 Tbsp. white vinegar
1 tsp. salt, optional
1 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. pepper
1/2 tsp. dried thyme
4 oz.. ditalini pasta
Freshly grated Parmesan cheese, optional

Brown beef in a Dutch oven over medium heat; drain.

Add onion, carrot, celery and garlic; sauté for 10 minutes.

Add diced tomatoes, beans with their liquid, tomato sauce, V-8 juice, vinegar, salt, oregano, basil, pepper and thyme. Bring to a boil; reduce heat, cover and simmer for 1 hour.

When the soup has simmered for 45 minutes, cook pasta in boiling salted water until al dente, about 8-10 minutes; drain. See ***

Add pasta to the soup; simmer 5-10 minutes more. Serve with a freshly grated Parmesan cheese, if desired. 8-10 servings.

NOTE: This soup is very thick. The pasta tends to drink up a lot of the broth when sitting overnight. If that's the case, when reheating, add a little more V-8 juice, some chicken broth or water to thin it out.

***I have this exact recipe and love it! One hint: I don't add my pasta into the soup but rather the individual bowls. Just cook the pasta al dente, put it in the bottom of the bowl and then add the soup.

Also, a little fresh Romano cheese shaved on the top is wonderful!

 ******IOLI   Really!!!

Next ingredient:  Peaches

[Firemans Wife 2001]

Peach Cobbler

• Ingredients:
• 1/2 cup butter, melted
• 3-4 large peaches, sliced
• 1 1/2 cups white sugar, divided
• 1 cup flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 pinch ground nutmeg
• 3/4 cup milk

1. Directions:
2. Preheat oven to 375 degrees F (190 degrees C). Pour butter into an 8-inch square baking dish.
3. Combine peaches and 3/4 cup sugar together in a bowl. Whisk flour, remaining sugar, baking powder, salt, and nutmeg together in a bowl; stir in milk just until batter is combined. Pour batter over butter and top with peaches.
4. Bake in the preheated oven until cobbler is golden brown, 45 to 50 minutes.

NEXT INGREDIENT:     GARLIC

[GenXmuse]

Garlic Spaghetti Squash with Herbs

INGREDIENTS
1 medium spaghetti squash, halved and seeded
olive oil
kosher salt
2 cloves garlic, minced
2 teaspoons white wine vinegar
¼ cup minced fresh parsley
2 tablespoons minced fresh basil (sage is also yummy)
¾ cup shredded Gruyère cheese
½ cup pine nuts, toasted
black pepper

INSTRUCTIONS
Preheat the oven to 375 degrees.

Rub squash with a little bit of olive oil and sprinkle with salt. Place the cut side down on a rimmed baking sheet and roast for 25 minutes, until fork tender. Let cool about 10 minutes, then scrape the insides with a fork to pull the strands away from the skin.

(At this point I put the strands in a colander, pressed them with a paper towel, and let them rest while I prepped the other ingredients - mine were really really heavy and watery, so this helped get some of the excess moisture out.)

In a large skillet, heat 2½ tablespoons olive oil over medium heat. Add garlic and cook for 1½ minutes, until fragrant.

Stir in spaghetti squash, vinegar, herbs, and ¼ teaspoon salt. Cook for about 2 minutes to heat through.

Remove from heat and stir in Gruyère cheese, then top with pine nuts. Taste and add salt or pepper if desired.

Next Ingredient:  a recipe with the word COWBOY in the title

(a little departure if you'll indulge me) 😁

[RespectLife]

Cowboy Butter Skirt Steak Sandwiches

Garlic-herb butter is about to be your new favorite sandwich spread.

Yield: 4 servings

Ingredients

• 1 1/2 lb. skirt steak
• kosher salt
• Freshly ground black pepper
• 1 garlic clove, grated
• 1 tsp. lemon zest
• 1 tbsp. chopped parsley
• 1/2 tsp. crushed red pepper flakes
• 1/2 tsp. steak seasoning
• 1/4 lb. (1 stick) salted butter, room temperature
• Country loaf bread, cut into 1/2" slices
• arugula

Directions

1. Preheat grill. Meanwhile pat dry steak and generously season with salt and pepper.
2. In a small bowl mix together garlic, lemon zest, parsley, red pepper flakes, and steak seasoning. Fold in butter and mix well. Set aside.
3. Grill steak; cook 4 to 5 minutes on each side. Transfer to a clean plate and spread 2 to 3 tablespoons cowboy butter over steak; cover loosely with foil and let it rest for 5 minutes. Cut into thin slices, cutting against the grain.
4. Assemble sandwiches; spread thin layer of cowboy butter on one side of all bread slices. With buttered side up, add handful of arugula and steak and top with bread, buttered side down. Serve immediately.

Next Ingredient:

CANNED DICED TOMATOES

[Bluffbaker]

Swiss Steak

4 to 6 Servings

1 (2 lb.) round steak, cut into 8 pieces

1/2 cup flour

1 tsp. salt

1/4 tsp. pepper

1/4 cup vegetable oil*

1/2 cup finely chopped onion

1 (14 1/2 oz.) can diced tomatoes

1 (12 oz.) jar beef gravy

Mix flour, salt and pepper in a large resealable plastic bag.  Add meat, two pieces at a time, tossing to coat thoroughly.  Heat oil in a large skillet.  Add meat and cook one minute; turn meat over and cook the other side for one minute.  Put a layer of meat in the crock-pot; put some onion, tomatoes and gravy over meat.  Continue layering until all ingredients are used, ending with gravy.  Cover and cook on low for 8 hours.  

*If you don't brown the meat first, omit the oil and proceed as directed.

Next Ingredient:  Onion soup mix

[GenXmuse]

Mushroom Tart

Ingredients

6 ozs. non-fat plain Greek yogurt (I like ******e)
2 tablespoons dry onion soup mix
1 tablespoon olive oil
1 tablespoon Dijon mustard
1/8 tsp. dried thyme
2 cups sliced mushrooms (any kind)
1 box (2 sheets) frozen puff pastry, thawed
4 ozs. Brie cheese (rind removed)
2 ozs. Parmesan cheese
kosher salt
fresh cracked black pepper

Directions
In a small bowl, stir together the yogurt and 1 tablespoon onion soup mix.

In another bowl, stir together 1 tablespoon onion soup mix, olive oil, mustard, thyme and mushrooms.

Unfold the pastry dough and allow it to thaw. Roll out slightly and cut each sheet into four pieces. Fold the edges into the center (about 1/2 inch). Press down with a fork, and pierce the bottom with a fork.

Evenly divide the toppings in this order: 1) Spread the Greek yogurt mixture on the bottom.

2) Add a few slices Brie cheese.

3) Add mushrooms.

4) Sprinkle with Parmesan cheese.

Bake in a 400-degree oven for 15-18 minutes, until golden. Remove from oven and sprinkle with kosher salt and fresh ground black pepper. Serve warm.

Next Ingredient: recipe with the word German in the title

[Zhills]

Kartoffelpuffer: German Potato Pancakes

Ingredients:
-3 russet potatoes (roughly 2 - 2.5lbs)
-1 large onion
-3 eggs, beaten
-1 teaspoon salt
-Optional: 1/3 cup flour or potato starch 
-Canola oil 
-Applesauce 

Directions:
Peel and grate the potatoes and onion and place in a strainer since they will be very watery.  Let them sit for about 10 minutes. You could also ring them out in a paper towel if you are in a rush. 

Transfer the potato and onion mixture to a bowl and mix in the salt and eggs.  If using the flour, mix that in too. Set aside. 

Heat a skillet with oil (roughly 1/4 cup).  Take a scoop of the mixture (I just use my hands) and form a little disk, roughly 2 - 3 inches in diameter, and flatten.  Plop 3 - 4 of the pancakes at a time into the oil. Cook for a few minutes until golden brown and then flip to cook the other side.  Each side will take roughly 3 minutes.  

Continue until all of the mixture is gone.  You may need to add a little more oil in between batches. 

Remove the pancakes from the skillet and let dry on a paper towel lined baking sheet to help drain some of the oil.

 Serve warm with applesauce, or enjoy plain!

Next ingredient:  Cucumbers

[walker]

GERMAN Chocolate Caramel Brownies

1 (14 oz) pkg. caramels

1 (5 oz) can evaporated milk, divided

1 box GERMAN Chocolate Cake Mix

3/4 cup butter, melted

1 cup chocolate chips

Melt caramels and 1/3 cup evaporated milk together.  Mix together cake mix, butter, 1/3 cup evaporated milk and chocolate chips.  Grease 9 x13" pan.  Press half of the dough in pan; spread with caramel mixture.  Top loosely with the rest of the dough (helps to take some dough and flatten it and then place on top).  Bake 30 minutes at 350.

NEXT INGREDIENT........ CUCUMBERS

[walker]

Great minds think alike, Zhills!

NEXT INGREDIENT..... CUCUMBERS!

[RespectLife]

@GenXmuse

Oh major yum on those mushroom tarts!  I can't wait to have a kitchen again so I can make them!!

I believe this recipe came from Recipe Swap here....I apologize for not knowing the poster

Asian Marinated Cucumbers

1 English cucumber

¼ cup rice vinegar

2 TBSP. sesame oil

1-2 TBSP. salt

1 tsp. sugar

Pinch – 2 TBSP. crushed red pepper flakes (depending on how much kick you want)

Wash, pat dry, and thinly slice cucumbers

Put cucumber slices in a large bowl and sprinkle with 1-2 TBSP. salt. Just enough to cover each slice. Toss them to get them evenly coated. Let the cucumbers sit for 15 minutes until they have absorbed some of the salt. Place them in a colander/strainer and rinse off the salt.

Rinse out the large bowl and make the sauce. Add ¼ cup rice vinegar, 2 TBSP. sesame oil, and 1 tsp. sugar with a pinch (or more – I used more) of red pepper flakes. Whisk together.

Add the cucumbers back to the bowl with the sauce and toss until evenly coated.

Place in the fridge for at least 30 minutes or overnight before serving.

Next Ingredient:

Phyllo

I would love an EASY recipe (I have one pkg to use up before I move again)

Not to be picky, but not Baklava...I have some great recipes for that but I am in temp housing w/ very little cooking ability!

Thanks everybody!!