Recipes

[walker]

I just happen to have a recipe for this item.  A friend brought this to a potluck gathering and shared her recipe.  Different and Good!  Here you go.....

Spaghetti-BEAN SPROUTS Salad

7 ozs. Uncooked Vermicelli

3/4 cup mayonnaise or salad dressing

1 tablespoon soy sauce

1 teaspoon salt

1 teaspoon prepared mustard

1/4 teaspoon garlic powder

dash of white pepper

1 can (16 ozs) BEAN SPROUTS, drained

1 can (3 ozs) sliced mushrooms, drained

1 stalk of celery, sliced (about 1/2 cup)

1/3 of a green pepper, chopped (about 1/3 cup)

1 small onion, chopped (about 1/4 cup)

1 cup frozen green peas

1/2 cup cashews or peanuts, coarsely chopped, optional

Spinach leaves

Sliced radishes or tomatoes

Break vermicelli into 2" pieces; cook as directed on package.  Rinse under cold water; drain.  
Mix mayonnaise, soy sauce, salt, mustard, garlic powder and white pepper in large bowl.  Stir in vermicelli, BEAN SPROUTS, mushrooms, celery, green pepper and onion.  Rinse peas under cold water to separate.  Stir into salad ingredients.  Refrigerate at least 3 hours.  Stir in cashews.  Serve in a bowl lined with spinach leaves; garnish with radishes or tomatoes if desired.

NEXT INGREDIENT ... POTATOES

[walker]

Upside Down Baked POTATOES*

3 tablespoons butter, melted

3 tablespoons Parmesan cheese

2 medium POTATOES

Preheat oven to 400.  Pour melted butter in baking dish.  Sprinkle Parmesan cheese over it.  Cut POTATOES in half lengthwise.  Put them cut side down over butter-cheese mixture.  Bake 30-35 minutes or until tender.

* Recipe may have come from one of our good cooks here.

NEXT INGREDIENT ... FAVORITE SUMMER RECIPE

                     (Summer isn't over...yet!😁)             

[mildoo]

Hope I am not too late on the zucchini train and maybe this recipe is known to many of you but if not it's a tasty one.

ZUCCHINI PIE

3 CUPS DICED ZUCCHINI (UNPEELED)

1 LARGE CHOPPED ONION

1/2 CUP GRATED ROMANO OR PARMESAN CHEESE

1/2 CUP GRATED CHEDDAR CHEESE

1/2 CUP OIL

4 EGGS, BEATEN

1 CUP BISCUIT MIX  (BISQUICK)

3 TO 4 TBSP. MINCED PARSLEY

SALT AND PEPPER TO TASTE

GREASE A 9 INCH BAKING DISH.  COMBINE ALL INGREDIENTS WITH THE ZUCCHINI.  BAKE AT 350 DEGREES IN A PREHEATED OVEN FOR 1 HOUR.

CAN BE EATEN HOT, ROOM TEMP OR COLD. APPETIZER, SIDE DISH OR SNACK.  I WOULDN'T USE TOO MUCH SALT AS THE GRATED ROMANO OR PARM IS SALTY ITSELF.

ENJOY!

[walker]

@mildoo ......good recipe!  I will try it.  You can pick the next ingredient here.....your choice...anything....thanks.

[mildoo]

NEXT INGREDIENT:..................MINT (FRESH OR DRY)

[Little Tex]

Strawberry Bruschetta by Katie Lee Biegel

Ingredients:

• 1 cup finely diced strawberries
• 1 T. chopped fresh mint
• 2 t. extra virgin olive oil
• Flaky sea salt
• 1 lemon, zested
• 1 cup ricotta cheese
• 12 toasted baguette slices
• Balsamic vinegar, good quality

Directions:

• In small bowl, combine strawberries, mint, olive oil and pinch of salt.
• In separate bowl, stir together lemon zest and ricotta cheese.
• Spread each toasted slice of baguette with ricotta and top with a spoonful of strawberries and a drizzle of balsamic vinegar. 
• Sprinkle with flaky sea salt.

Next Ingredient: Cherry/Grape Tomatoes

[RespectLife]

Cheesy Tex-Mex Cauli Rice

Ingredients

• 1 tbsp. extra-virgin olive oil
• 1/2 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp. dried oregano
• 1/2 tsp. ground cumin
• kosher salt
• Freshly ground black pepper
• 4 c. cauliflower rice
• 1 tbsp. tomato paste
• 2 c. shredded rotisserie chicken
• 1 c. canned black beans, rinsed and drained
• 1 c. frozen corn, defrosted
• 1 c. chopped cherry tomatoes
• 2 jalapeños, thinly sliced
• 1/4 c. freshly chopped cilantro
• 1 c. shredded Cheddar
• 1 c. Shredded Monterey Jack
• Lime wedges, for serving

Directions

1. In a large skillet over medium heat, heat oil. Add onion and cook until tender, about 5 minutes. Stir in garlic, oregano, and cumin and cook until fragrant, about 1 minute.
2. Add more olive oil if the skillet seems dry, then add cauliflower rice. Season with salt and pepper and cook, stirring occasionally, until rice is tender, 3 to 5 minutes.
3. Add tomato paste and stir until evenly combined and the cauli rice is slightly red. Add chicken, black beans, corn, tomatoes, jalapeños, cilantro and stir until evenly combined.
4. Top cauli rice with both cheeses, then cover with a tight-fitting lid and cook until cheese is melted, about 3 minutes.
5. Serve immediately with lime wedges.

NEXT INGREDIENT:

country gravy

(I have a ton of pkts of it from Heartland Chicken orders)

[Zhills]

Fried Cubed Steak with Gravy

Place enough oil in a pan to just coat the bottom and put that over medium heat while you prepare your steak.

In a flat bowl, place 1 cup flour and add 1/4 tsp salt and 1/4 tsp  pepper (more if you prefer). Stir together.

Dip each piece of steak into flour on both sides to get it coated.

Place each piece of steak in the heated pan and cook until good and brown on both sides.

Remove steak to a plate.

Make your gravy.

Gently remove excess oil from fry pan but leave the brown bits.

Put your prepared gravy in the pan and stir to release brown bits.  

(If you want it more beef flavored, add Better then  Bouillon).

Works the same with Pork Chops or Pork Cubed Steaks.

Serve with potatoes, rice or noodles.

Next ingredient:  Egg noodles dish (not in a soup) 

[GenXmuse]

Haluski

Haluski is an easy and quick delectable polish dish combining cabbage, onions, noodles, and bacon.  It will quickly become one of your family's favorite sides.

Course main meal

Cuisine Polish

Keyword cabbage and noodles, haluski noodles, haluski recipe, how to make haluski, what is haluski

Prep Time 10minutes minutes

Cook Time 25minutes minutes

Servings 4

Calories 423kcal

Author Beth Pierce

Ingredients

• 8 ounces uncooked egg noodles Amish egg noodles are perfect for this
• 6 tablespoons butter unsalted
• 6 slices bacon uncooked coarsely chopped
• 1 large onion chopped
• 2 cloves garlic minced
• 1 1/2 -2 pounds green cabbage cut in bite sized pices
• salt and pepper to taste

Instructions

• Boil the egg noodles in a large pot of salted water according to package directions and drain well.
• Meanwhile, melt the butter in a large skillet over medium heat. Add the bacon and onion to the skillet until the onions are soft and the bacon is almost completely browned.
• Reduce the heat to low and add the garlic, cooking for about 30 seconds while stirring continuously. Add the cabbage and continue cooking and stirring until the cabbage is tender.
• Add the cooked egg noodles to the cabbage mixture and toss to coat.
• Season with kosher salt and plenty of fresh ground black pepper.

Notes

• Get your bacon crispy, as crispy bacon tastes better and holds up better in this dish.
• Season with salt and plenty of fresh ground black pepper.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power. 

 
Next up: EGGPLANT 

[sabatini]

@GenXmuse, you brought back a fun memory for me w/ your posting of haluski.

Many years ago, snowed in during a raging blizzard, my son & his friend, both in their early 20s, joined me in making and rolling out homemade egg noodles. We had a blast!

Anyway, I wanted to find a way to use them for a satisfying supper, so googled the ingredients that I had on hand, and found 'haluski'.

We had a delicious supper, feasting on our new found dish!

Afterwards, for the rest of that winter, the friend continued making haluski at home, coming up w/ crazy concoctions which he told me all about. 

Next Ingredient: Eggplant