Recipes

[GenXmuse]

Cashew Cabbage

So easy and delicious. 

Ingredients
2 Tbsp cooking oil, for high heat
1 small onion, thinly sliced
2 stalk(s) celery, thinly sliced
1 carrot, peeled and cut julienne
1 c sliced mushrooms
1 bell pepper, cut julienne
1 c whole cashews
1/4 c white wine
1/4 c low sodium soy sauce
1 to 2 lb finely shredded green cabbage
1-2 dash(es)
dark sesame oil
1-2 dash(es)
garlic powder
fresh ground black pepper (if desired)-I always desire black pepper!

How to Make Cashew Cabbage

1 In a wok or large deep skillet, heat oil over medium-high heat. Stir-fry onion, celery, and carrot for about 5 minutes. Add mushrooms, pepper, and cashews, and stir-fry another 3 minutes.

2 Add wine, soy sauce, and cabbage. Stir well, cover, and steam until cabbage wilts slightly, about 5 minutes. Stir in sesame oil and garlic powder.

3 Continue stirring until cabbage is done to your liking. May season with black pepper if desired.

Next Ingredient: Bechamel Sauce

[Zhills]

Pastitsio (Greek Mac & Cheese)

Preheat oven to 350ºF

2 quarts water
2 teaspoons salt
½ lb elbow macaroni


2 Tablespoons butter
2 medium onions, chopped
1 pound ground chuck (ground lamb would be in an authentic Greek version)
2 8-ounce cans tomato sauce
1 teaspoon salt
2 cloves garlic, minced
2 teaspoons ground cinnamon


3 Tablespoons butter
3 Tablespoons all-purpose flour
2 1/4 cups milk
3 eggs

Dash each: salt, pepper, nutmeg

In a large saucepot bring water and 2 teaspoons salt to a boil over high heat. Add macaroni all at once, stirring to prevent pasta from sticking together. Cook as package directs until pasta is tender but al dente (still slightly firm to the teeth). Drain.

Heat 2 Tablespoons butter in a 10-inch skillet; add chopped onion and sauté slowly until it begins to turn golden brown. Add meat (breaking up lumps with the back of a wooden spoon), sautéing until meat has lost its red color.
Add tomato sauce, 1 teaspoon salt, the garlic and 1 teaspoon ground cinnamon. Simmer 20 minutes.

**In medium saucepan melt the remaining 3 Tablespoons butter and stir in flour. Remove from heat; slowly stir in milk. Beat with a wire whisk until smooth; simmer about 5 minutes until thickened. Remove from heat and cool slightly.

In a medium-sized bowl beat eggs slightly with a wire whisk. Slowly add half the hot cream sauce, beating constantly. Return mixture to remaining sauce in pan, and beat until smooth. Season with salt, pepper and nutmeg.

Meanwhile grease a 13-by-9-by-2-inch baking dish; add half of the macaroni. Top with meat sauce, spreading it evenly over macaroni. Add remaining macaroni.

Sprinkle top of macaroni with remaining cinnamon and pour sauce over all. Tap pan hard on counter so that sauce goes to bottom. Bake 40 minutes, or until the custard is firm.

Let stand at room temperature for 10 minutes before serving. Makes 6 - 8 servings.

A lot of work, but well worth it!

** Béchamel sauce: A white sauce made with a butter, flour and milk base.  This one adds eggs.

Next ingredient:  Eggs

[Bluffbaker]

Eggs Benedict Casserole

8 Servings

2 (5 oz.) pkg. Canadian bacon, cut into pieces

6 English muffins, split and cut into 1-inch pieces

8 eggs, beaten

2 cups milk

1 tsp. salt

dash of pepper

2 (1.25 oz.) pkg. Hollandaise sauce mix, prepared according to pkg. directions

Place half the Canadian bacon in a greased 13 x 9 x 2-inch baking dish. Sprinkle the English muffin pieces into the baking dish and top with the remaining Canadian bacon.  Whisk the eggs, milk, salt and pepper together and pour over the ingredients in the baking dish.  Cover and refrigerate overnight or a minimum of four hours.

Remove the baking dish from the refrigerator 30 minutes before baking and let it sit at room temperature.  Cover the dish with foil and bake at 375° for 35 minutes.  Uncover and continue baking until a knife inserted in the center comes out clean, about 10 to 15 minutes.  

Prepare the Hollandaise sauce according to the package directions.  Serve with the casserole.

Next Ingredient:  Barbecue sauce

[GenXmuse]

I'm not a big fan of traditional red BBQ sauces and prefer Alabama white with a mayonnaise base 

ALABAMA-STYLE CHICKEN SANDWICHES WITH WHITE BBQ SAUCE

This recipe for hickory-smoked chicken sandwiches served with tangy, mayonnaise-based white sauce originated in 1925, when railway worker Big Bob Gibson dug a pit in his backyard in Decatur, Alabama, nailed a plank-oak serving table to a sycamore tree, and started smoking barbecue for friends, co-workers, and passersby.
Serves 8

Ingredients
2 cups mayonnaise
1⁄2 cup prepared horseradish
1⁄4 cup apple cider vinegar
2 tbsp. sugar
4 tsp. kosher salt, plus more to taste
1 tbsp. ground black pepper, plus more to taste
1⁄2 tsp. cayenne
2 1⁄4 tsp. sweet paprika
1 1⁄2 tsp. garlic powder
3⁄4 tsp. celery seeds
1⁄4 tsp. ground cumin
1⁄4 tsp. ground coriander
1 (4-lb.) chicken, spatchcocked ((butterflied) or quartered 
8 white hamburger buns Dill pickle chips, for serving

Instructions
In a bowl, whisk together mayonnaise, horseradish, vinegar, sugar, 3 tsp. salt, 1½ tsp. pepper, and cayenne. Place half sauce in another bowl; set one aside for basting and one for serving. Mix remaining salt and pepper with paprika, garlic powder, celery seeds, cumin, and coriander in a bowl; set rub aside.

Prepare your grill using the kettle grill, bullet smoker, or gas grill method, Season chicken with the rub mixture, and place it, skin side up, on grill grate. Maintaining a temperature of 225°-250° (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature; see instructions), cook, turning once and basting chicken with sauce every 20 minutes, until a thermometer inserted in the thigh (not touching the bone) reads 175°, about 1½ hours. Remove chicken from grill; let rest, covered loosely with foil, for 10 minutes.

Shred the chicken meat with forks and discard bones and skin. Divide chicken among buns and top with remaining sauce and pickle chips.

Next Ingredient: CHOLUA SAUCE (or hot sauce of your choosing) 

[SydneyH]

Orange Chili Chicken

2 lbs Chicken parts, (Thighs or Drumsticks work well)

12 oz Orange Marmalade (or Peach Preserves}

12 oz Chili Sauce (BBQ Sauce can be substituted)

3 T Chili powder or 3 T Hot Sauce

1 T Ground Mustard and or Ginger (optional)

Fresh chopped Herbs

Salt and pepper the chicken lightly then add the remaining mixed ingredients except the herbs.  If possible marinade for as long as possible before baking in at 350 to 375 oven for 50 to 60 minutes.  Check halfway and turn chicken or baste.  Remove and cool, serve with the herbs over rice.

Next ingredient, Beets

[Bluffbaker]

Pickled Beets

4 Servings

1 (15 oz.) can sliced beets

1/2 cup sugar

1/2 cup apple cider vinegar

Drain beets, reserving 1/4 cup liquid.  Put sugar and vinegar in a saucepan; heat on low until sugar dissolves.  Place reserved beet liquid and beets in a glass bowl.  Pour the vinegar mixture over the beets; stir gently to combine.  Cover bowl and refrigerate at least 4 hours before serving.

Next Ingredient:  Lemon extract

[Danky]

@Zhills------this Pastitsio recipe sounds delicious. Going to make it this week...I am a big lover of lamb and prefer lamb burgers to beef. But, where is the cheese ? 

[Zhills]

I think the title is just to let you know what it is like.  It bakes up and looks like mac&cheese looks.  Tastes much better.

Next ingredient: Lemon extract

[Zhills]

Best Sugar Cookie Recipe 
(1-2-3 Sugar Cookies)

Soft cut out sugar cookie recipe that keeps its shape and dough does not need to be chilled before baking- perfect edges every time!

Ingredients:

1 Cup granulated white sugar

1 egg

2 sticks (1 cup) butter, softened

2 tsp vanilla or other flavoring (almond, lemon)

3 cups self-rising flour

Directions:

1. Preheat oven to 350° F.

2. In the bowl of your mixer cream butter and sugar until smooth.

3. Beat in extracts and egg.

4. Add flour, a little at a time, to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.

5.DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8). **

6.Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

**  OR roll dough in balls about the size of a walnut.  Place on cookie sheet (not touching) Smash with a glass with bottom dipped in sugar.  A little oil makes the sugar stick to the glass.

We kept these cookies in the house all year round.

Next ingredient:  Green beans

[walker]

Minestrone (a Pioneer Woman recipe)

2 zucchini, halved, cut into thick strips, and cubed

2 summer squash, halved, cut into thick strips, and cubed

8 ozs. white mushrooms, stemmed and quartered

4 Tablespoons (1/4 cup) olive oil

Kosher salt to taste

2 carrots, scrubbed (not peeled) and chopped

1 medium onion, diced

3 celery stalks, sliced (leaves included)

8 cups low-sodium chicken broth

Black pepper to taste

2 (15 oz) cans cannellini beans, drained and rinsed

2 cups fresh or frozen GREEN BEANS, cut into 1" pieces

1 (14.5 oz) can diced tomatoes

1 1/2 cups miniature pasta shells, cooked to al dente & drained

3 Tablespoons minced parsley

Parmesan cheese shavings for serving

Preheat oven to 500 degrees.  Mix zucchini, squash and mushrooms in large bowl with 2 Tablespoons olive oil and a little salt.  Arrange on two rimmed baking sheets.  Roast for 10-12 minutes, shaking pan once or twice during roasting until brown bits begin to show.  Remove veggies from oven and set aside. (This can be done a day ahead and refrigerate.)

In large pot, heat remaining 2 Tablespoons olive oil over medium heat and add carrots, onion and celery.  Cook mixture for 3-4 minutes or until the onion is softened.  Add broth, salt and pepper to taste and bring to a boil.  Reduce the heat to low and simmer for 10 minutes.  Then add cannellini beans, GREEN BEANS and tomatoes (with juice). Simmer for 5 minutes.  Add roasted veggies, pasta and parsley.  Stir and simmer for 5 minutes more or until soup is piping hot.  Adjust seasonings as necessary.

Serve with Parmesan shavings, if desired.

NEXT INGREDIENT ...... CHUCK ROAST