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04-01-2016 04:12 PM - edited 04-01-2016 04:19 PM
Showers of new ideas!
HOW TO PLAY THE GAME:
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: xxxx." (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 that ingredient. Good recipes and lots of fun!
Our last poster did not leave a "next ingredient" so let's make it ROADKILL! April's Fool!
April is when our minds turn to warm weather, flowers and easy to fix foods so we can enjoy being out of doors!
Here's a quick and easy lunch idea!
Oven Toasted Ravioli Recipe
Ingredients
20 ounce ravioli, cheese-filled (found in the deli section - not frozen)
2 eggs
2 tablespoons milk
3/4 cup italian bread ( crumbs )
1/4 cup parmesan cheese, grated
Directions:
Preheat oven to 375 degrees.
Whisk together egg and milk in a small bowl.
In another bowl, combine bread crumbs and Parmesan cheese.
Dip each ravioli in the egg mixture and coat in the bread crumb mixture.
Place on an ungreased baking sheet. Spray ravioli with cooking spray.
Bake for 12-15 minutes or until golden brown.
Serve with marinara sauce for dipping.
Next ingredient: Carrots
04-01-2016 04:51 PM
Yield: Serves 4
Recipe by my sister-in-law Reesy
Ingredients
Instructions
Notes
*I used 1 cup water, 1 teaspoon chicken Better Than Bouillon, as usual.
If you want to make these ahead of time, make the recipe and usual and store covered in the fridge for 1 day. When you are ready to eat, add the carrots back to a pan and cook over medium heat until warmed through. I used a non-stick pan when I reheated so they didn't stick. I would imagine that there would be enough butter on the carrots that they wouldn't stick, but if you are nervous spray the pan first.
http://thefoodcharlatan.com/2016/03/15/sauteed-carrots-and-shallots-with-thyme-recipe/
Next ingredient: Quinoa
04-04-2016 09:49 AM
2 cups vegetable broth
1 cup quinoa, rinsed
2 Tbsp grape seed oil, divided
2- 15oz cans black beans, rinsed
1 red pepper, seeded and diced
8-10 asparagus spears, chopped into 2" pieces
1 cucumber, seeded and chopped
2 roma tomatoes, seeded and coarsely chopped
6 green onions, chopped into 1/2" pieces
1/4 cup fresh lime juice
2/3 cup chopped fresh cilantro
1/2 cup crumbled low fat feta cheese
In a medium saucepan, combine the quinoa and broth and bring to a boil. Cover and simmer over low heat until the broth is absorbed, ~15 minutes. Remove from heat and place in a bowl in the refrigerator.
While quinoa chills, in a nonstick skillet Add 1 tsp grape
seed oil to skillet and add asparagus and red pepper. Saute over medium heat for 3-4 minutes, until slightly softened. Remove from heat.
Remove chilled quinoa from refrigerator.
Add in rinsed black beans, asparagus, cucumber, red pepper, tomatoes, green onion, cilantro and crumbled feta cheese. In a small bowl combine lime juice, and remaining grape seed oil, whisk to mix.
Add dressing to quinoa mixture and toss to coat. Place in refrigerator for 20 minutes, then serve.
Serves 6
**this recipe called for toasted comino seeds added to the dressing. I have no idea what they are and omitted them. Delicious anyways!
NEXT INGREDIENT: LEMON CURD
04-04-2016 10:06 AM
RE: **this recipe called for toasted comino seeds added to the dressing. I have no idea what they are and omitted them..."
FWIW, comino is whole cumin.
Next ingredient: Lemon Curd
04-07-2016 02:06 PM
@IamMrsG wrote:RE: **this recipe called for toasted comino seeds added to the dressing. I have no idea what they are and omitted them..."
FWIW, comino is whole cumin.
Next ingredient: Lemon Curd
THANK YOU @IamMrsG
Now I know! I could have probably used some cumin powder! Thanks!
NEXT INGREDIENT: STILL LEMON CURD!
Help me out guys, I have a jar in the pantry I don't know what to do with! LOL
04-07-2016 02:21 PM
Lemon Blueberry Trifle
Makes: 12 servings
Buy Now
From: Icebox Desserts , by Lauren Chattman
This is a terrific, easy, summer dessert for a crowd, especially if you make it ahead of time and use store-bought pound cake.
INGREDIENTS
1/4 cup water
1/4 cup fresh lemon juice
1/2 cup plus 2 tablespoons sugar
4 pints fresh blueberries, picked over for stems
2 1/2 cups heavy cream, chilled
2 1/2 cups lemon curd
One 10- to 12-ounce store-bought pound cake or homemade from your favorite recipe
INSTRUCTIONS
Pork Tenderloin
04-07-2016 08:38 PM - edited 04-07-2016 08:40 PM
Pork Tenderloin with Parmesan Wine Crust
Serves 2
1 lb. pork tenderloin (sliced into 'coins' 1/4 inch thick)
Flour, seasoned with black pepper
2 Tablespoons minced shallots
1/2 cup white wine*
2 Tablespoons freshly grated Parmesan cheese
4 Tablespoons butter, softened
2 Tablespoons bread crumbs
Preheat oven to 375º.
Pound pork slices until thinned, lightly dust with flour and pepper. Saute quickly in 2 Tablespoons butter over moderately high heat, 1 minute per side. Place into baking dish.
Add shallots to same pan, saute until soft. Add wine and deglaze pan, and add to pork in baking dish.
Mix Parmesan, remaining butter and bread crumbs. Remove and shape into a 'log' roll (about the size of the tenderloins). Cut into slices, top each tenderloin with a slice. (Mrs. G.: You can add a little more wine here, if you'd like; but, better still, pour yourself a glass.)
Bake for 10-15 minutes.
*Mrs. G's note: Have used both Chardonnay and Sauvignon Blanc with good results.
Next ingredient: Tomato Paste
04-10-2016 10:58 AM
Shepherd’s Pie
Author: Adapted from Danny Boome
Recipe type: Dinner
Serves: 4-6
Ingredients
For the filling:
Next ingredient: Carrots
04-10-2016 01:27 PM
Carrot Cake Pancakes
Cooking Light magazine; Jan/Feb ‘10
1 1/4 cups all-purpose flour
1/4 cup chopped walnuts, toasted
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
Dash of ground cloves
Dash of ground ginger
1/4 cup brown sugar
3/4 cup buttermilk
1 tablespoon canola oil
1 ½ teaspoons vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrot (about 1 pound, or 4 large)
Cooking spray
3 tablespoons butter, softened
2 tablespoons honey
Lightly spoon flour into dry measuring cup and level with a knife. Combine flour with next 7 ingredients (through ginger) in a large bowl, stirring with a whisk.
Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula.
Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over, cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter.
Combine butter and honey in a small bow; serve with pancakes.
Yield 12 pancakes.
Mrs. G’s notes: My yield was 10 pancakes. Instead of using the honey butter, I made a small batch of cream cheese icing (cream cheese mixed with confectioners’ sugar and vanilla extract), and used it as a ‘schmear’ on each pancake. Served with warm maple syrup and maple sausage links.
Next ingredient: Cola
04-11-2016 03:44 PM
We had this at least once a week when the children were young!
Coca Cola BBQ Chicken
Ingredients
3 chicken breasts (or any chicken parts)
1 can (12 oz) Coca Cola
1 cup Heinz ketchup
Directions
Lightly brown chicken in a non-stick skillet. Pour ketchup and Coca Cola over the top. Bring to a boil.
Cover, reduce heat cook for 45 minutes. Uncover, turn up the heat and continue to cook until the sauce becomes thick and adheres to the chicken.
Be sure to watch it during this last step. Serve with rice or potatoes.
Next ingredient: Broccoli
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