Recipes

[momtochloe]

Welcome to December friends!  Ho Ho Noooooooo, where did this year go?  Lets celebrate this joyous season with sharing your always wonderful recipes! . . . 

.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 November thread and we can take it from there if that's ok with every body (thanks again to our friend @GenXmuse!):.

Healthy Greek Yogurt Ranch Dressing

A healthy, guilt-free twist on ranch!
Author: Julie Wunder
Serves: 1½ cups dressing

Ingredients
1 cup plain Greek Yogurt
½-1 teaspoon garlic powder
½-1 teaspoon onion powder
½ tablespoon fresh chopped parsley, OR ½ teaspoon dried parsley
½ tablespoon fresh snipped chives OR ½ teaspoon dried chives
¼ tablespoon fresh dill OR ¼ teaspoon dried dill
½ small lemon, juiced
¼ teaspoon pepper
¼ teaspoon salt
½ cup milk (any non-flavored type will work)

Instructions

Put all ingredients except the milk in a bowl and mix well. Stir in a tablespoons of the milk at a time until you reach your desired consistency. Keep in an airtight container in fridge!

Next Ingredient: EVOO

[VaBelle35]

Harris Teeter makes a Rosemary Olive Oil Bread that I love.  I found this recipe that is very similar.

I've also cheated and just taken frozen bread dough and kneeded in the herbs and spices after it defrosted but before I set it out to rise.

Rosemary Olive Oil Bread INGREDIENTS

1 cup warm water (100-110 F)
1 Tbsp. organic cane sugar
2 tsp. active dry yeast
1 tsp. salt
2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried)
1/4 tsp. Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil)
1/4 tsp. freshly ground black pepper
2 Tbsp. extra virgin olive oil
1 1/2 cups white whole wheat flour
1/2 cup bread flour + extra for kneading
1 egg, whisked + 1 Tbsp. water, for egg wash
dried rosemary, for sprinkling

DIRECTIONS

1. In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.

2. Stir in the salt, rosemary, seasonings, olive oil, and whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth.

3. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about1 hour.

4. Punch down the dough and form it into a round loaf. Place it on a cornmeal dusted pizza peel or parchment paper; cover; and let rise until doubled in size, about 45 minutes.

5. Meanwhile, preheat oven (and pizza stone) to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.

6. Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds hollow when tapped.

Makes 1 round loaf.

Next Ingredient:  Rosemary

[Zhills]

LAMB SHANKS - OSSO BUCCO STYLE

Ingredients:

For 2            For 4

2                4 lamb shanks, about 10 oz. each,

1                3 T olive oil

Rub lamb shanks with a mixture of salt, crushed rosemary & thyme.

Brown well on all sides.  If you do not like lamb fat, cool and remove fat. 

Deglaze pan with broth.

Saute:

½               1 cup onion
½               1 cup diced celery,
½               1 cup diced carrot,
½               1 tablespoon  garlic,

½               3/4 cup chicken or beef stock,

¼               1/2 cup red wine, (optional)

1                2 tablespoons flour,
½               1 cup tomato sauce or
                   diced tomatoes

salt and pepper to taste

Saute veggies in oil.  Add broth, wine and then shanks and simmer 3-4 hours until lamb falls off the bones!

Pressure cooker.  Bring to HIGH and then cook for 30 minutes. 

Allow pressure to drop naturally. 

Do not fill cooker over ¾ full.

Serve over rice or pasta.  Enjoy

Next ingredient:  Cocoa powder

[walker]

Sicilian Chicken Soup with Bow-tie Pasta

1 small onion, diced

2 celery ribs, diced

1 carrot, diced

2 teaspoons olive oil

2 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon dried basil

1/4 teaspoon dried oregano

1/4 teaspoon dried ROSEMARY

1/4 teaspoon black pepper

1Tablespoon tomato paste

6 cups (48 oz) chicken stock (or canned lower-sodium chicken broth)

1 cup bow-tie pasta

1 lb. cooked chicken, cubed

2 Tablespoons flat-leaf parsley, minced (did not use)

salt and pepper to taste

Fresh parsley, chopped for garnish ( did not use)

Saute' onions, celery and carrot in olive oil in large stockpot set over medium heat, about 8 minutes,  Add the garlic, salt, basil, oregano, ROSEMARY, pepper and tomato paste; cook for 2 minutes, stirring often.

Add stock (broth) to the pot and bring to a boil.  Add pasta and cook according to package instructions, about 8 minutes.  When the pasta is done, stir in the chicken and parsley, and warm through, about 5 minutes longer or until thoroughly heated. Taste and adjust seasonings as necessary with salt and pepper.  Garnish with fresh parsley.

NEXT INGREDIENT .... GARLIC SALT

[walker]

Good one Zhills.....guess we did a "twofer"!

NEXT INGREDIENT..... COCOA POWDER

[Zhills]

The boards do not update while you are on them.  No problem!  Your recipe sounds delish!

Next ingredient:  cocoa powder

[walker]

Chocolate Snowballs

2 cups flour

1/2 cup COCOA POWDER

1 cup butter, softened

1 teaspoon vanilla

1/8 teaspoon salt

2/3 cup sugar

2 cups chopped walnuts

powdered sugar

Cream together butter, vanilla, salt and sugar.  Add flour and COCOA POWDER; mix well together.  Then add the chopped walnuts.  Roll into small balls and place on baking sheet.  Bake at 350 for 20 minutes.  Cool and then roll in powdered sugar.

NEXT INGREDIENT ..... CREAM CHEESE

[VaBelle35]

Cream Cheese Banana Nut Bread (Southern Living)
***Makes 2 loaves***

I cut this out of the magazine a number of years ago and it's on my list to make next time I need a banana nut bread for something.  Every baked item I've made from Southern Living has been amazingly good.

Ingredients

3/4 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
2 c. sugar
2 large eggs
3 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups mashed bananas (about 4 medium bananas)
1 cup roughly chopped pecans, toasted
1/2 tsp. vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanillla. Spoon batter into 2 greased and floured 8x4 inch loafpans.

Bake at 350 degrees for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary. (I found that after one hour, my banana bread wasn't completely cooked through.  I ended up baking it for an extra 10-15 minutes.) Cool bread in pans on wire racks for 10 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.

NEXT INGREDIENT:  Bananas

[Bluffbaker]

Banana Cream Supreme

8 Servings

1 1/4 cups graham cracker crumbs

1/4 cup butter or margarine, melted

3 Tbsp. sugar

1 (8 oz.) carton sour cream

1/2 cup cold milk

1 (3.4 oz.) pkg. instant vanilla pudding and pie filling

1 (8 oz.) carton Cool Whip, thawed

3 medium bananas, sliced

lemon juice
additional graham cracker crumbs (optional)

Mix graham cracker crumbs, butter and sugar in a spring-form pan; press mixture in the bottom of the pan.  In a large bowl, whisk sour cream and milk until blended.  Add pudding mix; whisk until pudding is dissolved. Gently fold Cool Whip into the mixture.  Spread half of mixture over the crust.  Dip banana slices in lemon juice.  Arrange bananas over mixture in the spring-form pan.  Spread remaining mixture over bananas.  Cover the pan with foil and refrigerate overnight or until firm.  To serve, remove collar from spring-form pan; cut into wedges.  For a fancier presentation, sprinkle graham cracker crumbs on top of each serving, if desired.  Refrigerate leftovers.

Next Ingredient:  Mini marshmallows

[GenXmuse]

Pistachio Fluff Salad

yield: SERVES 12 prep time: 4 HOURS, 5 MINUTES

INGREDIENTS:

2 boxes (3.4 oz each) JELL-O Instant Pistachio pudding mix
1 can (20 oz) crushed pineapple
16 oz Cool Whip, thawed
1 bag (10 oz) mini marshmallows
maraschino cherries, for garnish

DIRECTIONS:

In a large bowl, combine pudding mix with crushed pineapple. Mix with a wooden spoon until pudding mix is blended with pineapple liquids.
Add in Cool Whip and mini marshmallows. Cover and refrigerate 4 hours, or overnight. Serve with maraschino cherries as a garnish. Or, if desired, add cherries to fluff right before serving. ENJOY.

An oldie but a goodie!

Next Ingredient: MARZIPAN