Recipes

[Zhills]

Create your own salad mix with a combination of three leafy-green varieties, each with its own unique color, texture, and flavor. In this salad, peppery, dark-green arugula contrasts with sweet, crisp red-leaf lettuce and light-green, lacy, bitter frisee.

I combine any/all of these with romaine lettuce for a base to most salads. Then add some tomatoes, onions, cukes, bell pepper, carrots, raisins, cranberries and/or nuts to your desired taste. No goat cheese here! Use your favorite dressing.

Next ingredient: Sausage

[chips]

Easy and quick breakfast.

Sausage squares
2 tubes of crescent rolls
1 lb sausage
8 oz cream cheese
2 cups grated chedder cheese

Brown sausage, drain off grease, add the cream cheese until melted.
Lay one roll of crescent rolls in the bottom of pan, put the sausage cream cheese mixture evenly over the pastry.
Sprinkle the grated cheese over sausage.
Top with the other tube of crescent rolls. Bake 20-25 minutes. Until brown.
You can half it and bake in a smaller pan for smaller families.

Next ingrediant: Stewed tomatoes

[Sabatini2]

This recipe is from Southern Plate, and skips the dredging in flour & browning step. Up to you whether to add it or not!

Easy Swiss Steak

Ingredients:

1-2 pounds cubed steak

• 14-16 ounces canned tomatoes (stewed, diced, crushed, etc)
• 14-16 ounces tomato sauce
• 1 onion, sliced
• 2 teaspoons Oregano
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon Garlic Powder
• 1 teaspoon Paprika (smoked or regular)

Directions:

1. Place cubed steaks in bottom of
   pan or pot
   . Top with onions.
2. In a large bowl, stir together tomatoes, tomato sauce, and all seasonings. Pour over cubed steaks.
3. Serve over rice, mashed potatoes, or noodles

• Slow cooker: Cover and cook on low 7-9 hours or on high 4-5 hours.
• Dutch oven: Bake 1 and 1/2 hours at 350, until tender.
• Top of stove: Gently simmer covered for 1 and 1/2 hours, until tender.

ETA: Oops! Next ingredient: rosemary

[Zhills]

Garlicky Parmesan & Rosemary Roasted Chickpeas

Ingredients:
2 (14.5 Oz.) Cans Chickpeas/Garbanzo Beans, drained, rinsed & dried
2 Tbsp. Shredded Dry Parmesan
1 Tsp. Dried Crushed Rosemary
1 Garlic Clove, Minced
1/8 Tsp. Garlic Powder
Salt & Pepper to Taste

Directions:
Preheat the oven to 400 degrees F. and line a baking sheet with foil. Give the foil a light spritz of some non-stick cooking spray and set aside.

Toss the chickpeas and the rest of the ingredients together in a large bowl until they are all well and evenly coated.
Arrange the garbanzo beans onto the baking sheet in a single layer and give them a little spritz of non-stick cooking spray.
Place the sheet into the preheated oven and bake for 30-40 minutes or until the chickpeas are crisp.
Carefully remove the sheet from the oven and set aside to cook slightly before serving.

Next ingredient: Sauerkraut

[Sabatini2]

On 12/28/2014 Zhills said:

Garlicky Parmesan & Rosemary Roasted Chickpeas

Ingredients:
2 (14.5 Oz.) Cans Chickpeas/Garbanzo Beans, drained, rinsed & dried
2 Tbsp. Shredded Dry Parmesan
1 Tsp. Dried Crushed Rosemary
1 Garlic Clove, Minced
1/8 Tsp. Garlic Powder
Salt & Pepper to Taste

Directions:
Preheat the oven to 400 degrees F. and line a baking sheet with foil. Give the foil a light spritz of some non-stick cooking spray and set aside.

Toss the chickpeas and the rest of the ingredients together in a large bowl until they are all well and evenly coated.
Arrange the garbanzo beans onto the baking sheet in a single layer and give them a little spritz of non-stick cooking spray.
Place the sheet into the preheated oven and bake for 30-40 minutes or until the chickpeas are crisp.
Carefully remove the sheet from the oven and set aside to cook slightly before serving.

Next ingredient: Sauerkraut

Zhills, just wanted to say what a coincidence! Right before you'd posted [when the next ingredient was arugula], I was going to post a recipe for toasted chickpeas tossed w/ arugula....and here they are, just with different spices.

Happy New Year!

Next ingredient: sauerkraut

[Zhills]

Sabatini2, that sounds delicious. Must try it! I use them as snacks, I'm sure you could use them like croutons in a salad. Thanks for that suggestion.

Next ingredient: Sauerkraut

[Sabatini2]

I've posted this before. It's my sister's recipe, & it's easy and delish!

Bratwurst & Sauerkraut

Ingredients:

1 can of sauerkraut (soup can size), though I sometimes use 2

1 package of bratwurst sausages

half a head of a medium sized cabbage , shredded

1 medium onion, diced

3 or 4 slices of bacon cut into pieces, & partially fried (not crispy)

1/2 Tablespoon caraway seeds (up to a full Tablespoon)

Directions:

1. Drain the sauerkraut, reserving the juice

2. Mix well together & place in ovenproof pot: sauerkraut, shredded cabbage, onion, bacon, and caraway seeds

3. Place sausages on top, & drizzle sauerkraut juice & (some) grease from the bacon on top (or skip the added fat!)

4. Cover tightly, and bake in low oven, 320 degrees, for about 2 and 1/2 hours.

Yummy served with rye bread & mustard!

Next ingredient: bread crumbs

[Zhills]

Having these for New Year's Day

OVEN ROASTED OYSTERS

Ingredients

· 3/4 cup all-purpose flour

· 1/8 teaspoon salt

· 1/8 teaspoon pepper

· 2 eggs

· 1 cup dry bread crumbs

· 2/3 cup grated Romano cheese

· 1/4 cup minced fresh parsley

· 1/2 teaspoon garlic salt

· 1 pint shucked oysters or 2 cans (8 ounces each) whole oysters, drained

· 2 tablespoons olive oil

Directions

· 1.In a shallow bowl, combine the flour, salt and pepper. In another shallow bowl, whisk eggs. In a third bowl, combine the bread crumbs, cheese, parsley and garlic salt.

· 2.Coat oysters with flour mixture, then dip in eggs, and coat with crumb mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan; drizzle with oil.

· 3.Bake at 400° for 15 minutes or until golden brown

Next ingredient: Sesame oil

OK...make it easy...Next ingredient: Tomatoes

[Sabatini2]

This is a recipe that I bookmarked, but have yet to make. It was posted a few years back by Carol1229.

SKILLET ITALIAN CHICKEN WITH ORZO
(Source: Cook's Country magazine April/May 2010)

4 boneless, skinless chicken breasts (about 1 1/2 lb.)
1/2 tsp. dried oregano
1/4 tsp. red pepper flakes
1/2 tsp. salt
1/4 tsp. black pepper
1 c. orzo pasta
2 Tbsp. extra-virgin olive oil
3 garlic cloves, minced
1 (14 1/2 oz.) can petite-diced tomatoes*
1 1/2 c. low sodium chicken broth
3 Tbsp. finely chopped fresh basil
Freshly grated Parmesan cheese

Pat chicken dry with paper towels. Combine oregano, pepper flakes, salt and pepper; rub over both sides of the chicken.

Toast orzo in large nonstick skillet over medium-high heat until golden brown, 3-5 minutes. Transfer pasta to a bowl; set aside.

Heat 1 Tbsp. olive oil in same skillet until shimmering. Cook chicken until lightly browned, about 3 minutes per side; transfer to plate.

Add garlic and remaining oil to empty skillet; cook until fragrant, about 30 seconds.

Add tomatoes, broth and toasted orzo; bring mixture to a boil. Add chicken, along with any juices to skillet; cook, covered, over medium-low heat until chicken is cooked through and orzo is tender, 10-12 minutes. I found there was a little too much juice in the pan at the end of the cooking time, so I removed the lid and let the mixture simmer 5 minutes or to reduce and thicken the sauce.

Remove from heat; sprinkle with basil. Serve, sprinkled with PLENTY of freshly grated Parmesan cheese. 4 servings.

*If you can't find petite-diced tomatoes, pulse 1 (14 1/2 oz.) can regular diced tomatoes in a food processor until finely chopped.

Next ingredient: raisins

[house_cat]

Ground Beef Empanadas (Picadillo)

Here's the link with photo.

Ingredients

1 tablespoon vegetable oil

8 ounces ground beef chuck

1/2 teaspoon salt

Pinch freshly ground black pepper

1/2 cup drained green pitted olives, chopped

1/2 cup raisins

1 carrot, peeled and finely chopped

1/2 white onion, finely chopped

1 cup canned tomato puree or sauce

Nonstick cooking spray, for greasing

One 1-pound package frozen puff pastry

All-purpose flour, for dusting

2 large eggs, beaten with 1 tablespoon water

Directions

Preheat the oven to 350 degrees F.

Heat the oil in a heavy saute pan over medium-high heat. Add the ground beef chuck

and cook until browned, about 7 minutes. Season with the salt and pepper. Add the

olives, raisins, carrots and onions and saute for just a couple minutes until softened.

Add the tomato puree and simmer for 10 minutes. Turn the heat off and cool to room

temperature before filling the empanadas.

Grease a large baking sheet with some nonstick cooking spray. Unfold one sheet of puff

pastry onto a lightly floured surface. Using a floured rolling pin, roll the pastry out to a

1/4-to-1/8-inch thickness. With a knife, cut out 4 equal squares measuring 4 1/2-by-5

1/2 inches. Add 2 tablespoons of the cooled beef mixture to the center of the square.

Brush the edge of each square with some egg wash and fold to shape into triangles.

Crimp the edges with a fork. Transfer the empanadas to the prepared baking sheet and

brush them with the remaining egg wash. Bake until golden brown, about 25 minutes.

Recipe courtesy Marcela Valladolid

I squeaked in just before the end of this month! Happy New Year forum friends!

Next ingredient: champagne!