Recipes

[momtochloe]

Ah the month of August . . . already????  I mean this has been a long and challenging year for so many of us but the months still seem to be flying by!

Ok my friends, summer will soon be winding down so please share your favorite summer foods or a new and interesting one that has recently crossed your culinary path!

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 last thread and we can take it from there. Thanks to @Zhills  who gave us our next ingredient:

Pasta Pomodoro

Ingredients:

8-10 Roma tomatoes ( I have used Cherry tomatoes)
8-10 leaves fresh basil
2-3 cloves garlic
Red pepper flakes to taste
2 tablespoons olive oil
salt and pepper
pound of pasta  (I use rigatoni)
Pecorino Romano cheese

Easy Cooking Instructions:

Before you start… Put water on to boil for pasta. 
Cut tomatoes in eighths; set aside.  Slice garlic thin.  Cut basil into strips.

Add olive oil, basil, and garlic to large skillet pan. 

Make sure the pan is deep enough to hold all the
tomatoes and the pasta that you will add later. 

Simmer for a minute or two.  Do not let the garlic brown. 

Add the tomatoes. 

Cover and cook 15 minutes or until tomatoes become a sauce. 
Add salt and pepper to taste.

Cook the pasta while tomatoes are cooking. 

When pasta is ready add directly to tomato sauce in pan. 
Mix and serve.  Garnish with fresh basil and cheese.  Yummy!

Next ingredient: Cheese - your choice

[walker]

Golden PARMESAN Potatoes

6 large potatoes

1/4 cup flour

1/4 cup grated PARMESAN CHEESE

3/4 teaspoon salt

1/8 teaspoon pepper

1/3 cup butter

chopped parsley

Peel potatoes; cut into quarters.  Combine flour, cheese, salt and pepper in a bag.  Moisten potatoes with water and shake a few times in bag coating the potatoes well with cheese mixture (or do in a bowl...whatever is easiest).

Melt butter in 9x13" baking dish.  Place potatoes in layer in the pan.  Bake at 375 for 1 hour, turning once during baking.  When golden brown, sprinkle with parsley, if desired, and serve.

NEXT INGREDIENT ....  HAM 

[GenXmuse]

Southern Style Collard Greens

Larger photo

While you can make this recipe with chard, kale, turnip or mustard greens, they cook much more quickly than collards, so cut the cooking time to 30 minutes.

• Prep time: 10 minutes
• Cook time: 2 hours
• Yield: Serves 4-6 as a side dish

INGREDIENTS

• 2 Tbsp bacon fat, lard or vegetable oil
• 1 medium onion, sliced from root to tip
• 1 ham hock
• 2 garlic cloves, smashed
• 1 quart chicken broth
• 1-2 cups water
• 8-10 cups chopped collard greens, about 2 pounds
• Vinegar and hot sauce to taste

METHOD

1 Cook the onions in bacon fat: Heat the bacon fat in a large pot set over medium-high heat. Sauté the onion in the bacon fat, stirring often, until the edges begin to brown, about 5 minutes.

2 Add the ham hock, smashed garlic, chicken stock and water and bring to a simmer. Cover and cook for 1 hour.

3 Add the collard greens to the pot and cook until tender, another 45 minutes to an hour.

4 Chop the meat, add to the greens: To serve, remove the ham hock, pull the meat off the bones and chop. Mix the meat back with the greens and serve with vinegar and hot sauce at the table.

 Next Ingredient: WHITE BEANS

[Zhills]

White Chicken Chili for 2

Ingredients

1/2 pound chicken tenders OR ½ lb cooked chicken
1 1/4 cups chicken stock
2 teaspoons olive oil
1/2 small white onion, diced
2 cloves garlic, minced
1/2 teaspoon dried oregano
1 4-ounce can of mild chopped green chiles
1 15-ounce can white beans, drained & rinsed
1/2 teaspoon salt

black pepper, to taste
4 ounces sour cream

Instructions

First, add the chicken tenders and chicken stock to a small soup pot (I use a 4-quart pot). Bring to a simmer, turn off heat, cover and let cook all the way through, about 10 minutes. Check to ensure the chicken is done.  Remove the chicken from the broth (reserve the broth for the soup!), and shred into bite-size pieces. Set aside.  OR start with cooked chicken.

1. Wipe out the pan, and then add the oil and turn the heat to medium high.
2. Add the diced onion to the pan, and cook while stirring occasionally until softened, about 5 minutes.
3. Sprinkle the garlic and oregano on top, and saute for 30 seconds.
4. Next, add the green chiles, beans, salt, and pepper. Pour the reserved chicken broth and chicken back into the pan, and bring to a gentle simmer.
5. Just before serving, turn off the heat and stir in the sour cream.
6. Divide the soup between two bowls, and serve with cilantro, chopped jalapeños, and more sour cream.

Next ingredient:  Cucumbers

[walker]

@Zhills ....thanks for the Recipe for Two....we like White Chicken Chili and just two of us.  Now...cucumbers brings back memories of growing up...my mother fixed cucumbers two ways and I enjoyed both...but, don't have her recipes...😕. I think it was one she did her way and did not write down.  I found these that are close so this is a TWOfer!

Creamy CUCUMBER Salad

3 tablespoons sugar

1/4 cup fresh lemon juice

1 (8oz) container sour cream

1/2 teaspoon dill

1 CUCUMBER, peeled, seeded, sliced thinly

Whisk together sugar and lemon juice.  When dissolved, stir in remaining ingredients.  Season with salt and pepper to taste, if desired.  Chill until served.

Awesome CUCUMBER Slices

3-4 large CUCUMBERS, sliced

2 medium onions, sliced

1 tablespoon dill weed

1 cup sugar

1/2 cup vinegar

1/2 cup water

1 teaspoon salt

Combine CUCUMBERS, onions and dill weed.  In saucepan, combine sugar, vinegar, water and salt; bring to a boil.  Pour over CUCUMBER mixture; cover and chill for 3 hours or overnight.

NEXT INGREDIENT ..... TERIYAKI SAUCE

[GenXmuse]

Teriyaki Chicken Casserole

If you have time I would recommend fresh veggies, but if short on time, frozen works just fine. 

Prep Time 35 minutes

Cook Time 15 minutes

Total Time 50 minutes

Servings 4 to 6

Ingredients

• 3/4 cup low-sodium soy sauce
• 1/2 cup water
• 1/4 cup brown sugar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon minced garlic
• 2 Tablespoons cornstarch + 2 Tablespoons water
• 2 small boneless skinless chicken breasts
• 1 12 oz. bag stir-fry vegetables (Can be found in the produce section)
• 3 cups cooked brown or white rice

Instructions

• Preheat oven to 350° F. Spray a 9x13-inch baking pan with non-stick spray.
• Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.
• Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth. Once sauce is boiling, add mixture to the saucepan and stir to combine. Cook until the sauce starts to thicken then remove from heat.
• Place the chicken breasts in the prepared pan. Pour one cup of the sauce over top of chicken. Place chicken in oven and bake 35 minutes or until cooked through. Remove from oven and shred chicken in the dish using two forks.
• *Meanwhile, steam or cook the vegetables according to package directions.
• Add the cooked vegetables and cooked rice to the casserole dish with the chicken. Add most of the remaining sauce, reserving a bit to drizzle over the top when serving. Gently toss everything together in the casserole dish until combined. Return to oven and cook 15 minutes. Remove from oven and let stand 5 minutes before serving. Drizzle each serving with remaining sauce. Enjoy!

Next Ingredient: PANKO

[walker]

Grouper *

Line baking sheet with foil.  Salt and Pepper two individual portions of Grouper.  Then squeeze fresh lemon juice (or bottled) on top of each.  Dip in 1/4 cup melted butter.  Cover in PANKO BREAD CRUMBS. Place on baking sheet.  Bake at 400 for 10-15 minutes.

* You can substitute other fish such as cod.  Easy to adjust amount of ingredients if you want more than two portions.

NEXT INGREDIENT .....  CORN 

[aroc3435]

Corn Creole

Joy of Cooking, Irma Rombauer, Marion Becker, 1978 edition

Page 301, 4 servings

Seed, remove membranes and chop:

1/4 cup green pepper

Skin and chop:  1 small onion

Melt 2 Tbsp butter

Saute the vegetables in the butter until translucent.  Heat in the top of a double boiler 1 cup drained canned or fresh cooked tomatoes

Add the sauteed vegetables and:

1/2 Tsp salt, 1/8 Tsp pepper, a few grains cayenne

Cook and stir these ingredients over-not in--boiling water about 5 minutes.  Add: 2/3 cup cooked corn and heat 2 minutes longer.  Stir in until melted 1 and 1/3 cups shredded cheese.  (I use Parmesan.)

Next Ingredient:  RICE

aroc3435

[candyagain]

JOY of Cooking Baked Rice Pudding

(from the Internet but this is the recipe I used usually with brown rice when my daughter was little)

2 cups cooked rice
1 1⁄3 cups milk
1⁄8 teaspoon salt
4 -6 tablespoons sugar or 4 -6 tablespoons brown sugar
1 tablespoon soft butter
1 teaspoon vanilla
2 -4 eggs
1⁄2 teaspoon grated lemon rind
1 teaspoon lemon juice
1⁄3 cup raisins (optional) or 1/3 cup dates (optional)

Preheat oven to 325 degrees.

Combine and beat well: milk, salt, sugar, butter, vanilla, and eggs.

Add cooked rice, lemon rind, and lemon juice to mixture.

Add raisins or dates (optional.).

Pour into greased baking dish and bake for 50 minutes or until set.

Serve hot or cold.

NEXT INGREDIENT: RAISINS

[walker]

Swedish Cookie Bars

1 cup RAISINS

1 cup water

1 cup butter

1 1/2 cups sugar

2 eggs

1 1/2 teaspoons vanilla

3 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

1 cup chopped walnuts 

Cook/simmer RAISINS in water for 20 minutes; set aside to cool.

Cream butter with sugar until fluffy.  Beat in eggs and vanilla.  Add dry ingredients and mix until smooth.  Then add the nuts and RAISINS with water.  Spread in a 9 x 13" pan.  Bake at 350 for 25-30 minutes; cool and cut into bars.  If desired, sprinkle with Powdered Sugar.

NEXT INGREDIENT ..... BISCUITS or CRESCENT ROLLS