Honored Contributor
Posts: 19,202
Registered: ‎11-03-2013


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Ho ho NO it can't be December already!  I guess they weren't kidding when they said it was a short holiday season this year.  Well my favorite recipe friends, let's make our last recipe game of the year the very best.  Please share your tried and true and also the new!  Smiley Very Happy


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 @house_cat  (again, thank you!) who gave us our next ingredient:


The Best Ever Salty Herbed Smashed Potatoes

  • 12 red potatoes
  • kosher salt
  • ground black pepper
  • olive oil
  • dried basil leaves
  • dried thyme leaves
  • dried rosemary
  1. In a large stock pot filled halfway with water, bring to boil and liberally salt water. Add red potatoes, and boil for 15 minutes, or until they are fork tender. Strain; set aside.

  2. Preheat oven to 450 degrees F. Using a baking sheet, drizzle some olive oil onto the sheet, and spread around using hand (or paper towel). Line your potatoes up 4 to a row, 3 across, making sure they aren't too close to each other. Using a potato masher or strong fork, press down in the center to smash your potato; repeat for all potatoes.

  3. Drizzle olive oil over the tops of the potatoes, then brush around the entire potato (I used a basting brush). Sprinkle kosher salt, pepper, and all herbs over the tops of the potatoes. Place into oven and bake for 20 minutes, or until browned on the top.

Recipe Notes

These are delicious by themselves, but also taste amazing topped with sour cream or greek yogurt, and also parmesan cheese! Yum!


Click here for original recipe... sort of.


Next ingredient:  Sour Cream or Cream Cheese



Esteemed Contributor
Posts: 6,094
Registered: ‎03-26-2010


[ Edited ]

This covers both ingredients.....


Make Ahead Potatoes


10 large potatoes, peeled and quartered

1 cup (8 oz) SOUR CREAM

1 pkg.(8 oz) CREAM CHEESE, softened

6 tablespoons butter, divided

2 tablespoons dried minced onion, or less

1/2 to 1 teaspoon salt



Place potatoes in a Dutch oven or large pot; cover with water and bring to a boil.  Reduce heat; cover and cook for 20-25 minutes or until potatoes are tender.  Drain and place in a bowl; mash.  Add SOUR CREAM, CREAM CHEESE, 4 tablespoons butter, onion and salt.  Mix together until smooth and butter has melted.  Spread in a greased 9x13" baking dish.  Melt remaining butter; drizzle over potatoes.  Sprinkle with paprika.  Refrigerate or bake immediately, covered at 350 for 40 minutes; uncover and bake 20 minutes longer.  


If potatoes are made ahead and refrigerated, let stand at room temperature for 30 minutes before baking.


NOTE .... You can also use a crock pot for this recipe.  Place in crock pot, put remaining butter on top. Cook 3-4 hours on low, then turn to warm until time to serve.  Sprinkle with paprika, if desired.



                                     Light or Dark)

Trusted Contributor
Posts: 1,985
Registered: ‎07-20-2011


[ Edited ]

@mtc 😘





Happiness is not a destination, it is a way of life.
Frequent Contributor
Posts: 147
Registered: ‎12-26-2011


Pecan Pie from Karo Syrup

Make this only if you have a source for good fresh pecans. Makes two pies.

2 unbaked 9" pie shells. Fill each with pecan halves cut in half again.

1/4 cup butter, melt and set aside.

3 room temperature eggs, 3/4 cup sugar 1/4 teaspoon salt. Beat well until just beginning to turn frothy.

Add 1 cup light KARO SYRUP and 2 teaspoons vanilla. Beat until well mixed.

Beat in melted, cooled butter.

Pour one half into each pie shell.

Bake @ 350 for 40-50 minutes -- set at sides but slightly soft in center.

Next ingredient - beer

Respected Contributor
Posts: 4,828
Registered: ‎11-15-2011


Beer Bread

Prep Time: 3 min Cook Time: 45 min  Yields 1loaf


  • 3 cups self-rising flour     
  • 1/4 cup sugar                                              
  • 1 12 ounces bottle of beer (room temp)                      
  • 1/2 stick butter, melted                                    


  • Preheat the oven to 375 degrees F.
  • Butter a 9x3x5 inch loaf pan and set aside.

  • In a large bowl, combine the flour, sugar, and beer and mix until combined. The mixture should be thick. Pour into the loaf pan and top with melted butter.
  • Place a cookie sheet under the loaf pan on the bottom rack. The melted butter may spill over.
  • Bake for 40 minutes or until a toothpick inserted in the center of the loaf comes out clean and is firm to the touch.

    Cool slightly and serve warm or room temperature.

Next ingredient:  Raisins


Esteemed Contributor
Posts: 6,094
Registered: ‎03-26-2010


Carrot Cabbage Slaw


4 cups shredded cabbage

2 cups shredded carrots

2 medium Golden Delicious Apples, chopped


1/2 cup chopped walnuts

1/2 cup honey

1 tablespoon lemon juice

1 cup sour cream

1/4 teaspoon salt

1/8 teaspoon pepper

1/8 to 1/4 teaspoon ground nutmeg, optional


Combine cabbage, carrots, apples, RAISINS and walnuts.  In separate bowl, combine honey and lemon juice until smooth.  Stir in the sour cream, salt, pepper and nutmeg, if desired.   Pour onto the cabbage mixture; mix together well.  Chill until serving.



Respected Contributor
Posts: 5,000
Registered: ‎05-15-2016


YIELD: 4 SERVINGS Crispy Coconut Chicken
Crispy Coconut Chicken
PREP TIME15 minutes
COOK TIME15 minutes
TOTAL TIME30 minutes
  • Vegetable oil for frying
  • 1/2 cup cornstarch
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tsp cayenne pepper {optional}
  • 3 large eggs, lightly beaten
  • 3 - 4 cups of sweetened coconut flakes (Baker's Coconut)
  • 3 - 4 medium boneless, skinless, chicken breasts, cut into strips or nuggets.

In a medium pot, add 2 - 3 Inches of oil. Turn burner to medium and allow oil to get nice and hot. The perfect temperature should be 365*F
In a bowl mix cornstarch, salt, pepper & cayenne pepper. Set aside.
In a second bowl, add 3 eggs and lightly beat.
In a third bowl add coconut flakes.
Take chicken and douse in cornstarch mixture. Then dip into eggs and cover well. Then dip in coconut and set aside on a plate. Do this to all chicken.
Once chicken is ready, check oil. Place the end of a wooden spoon in the oil. If bubbles form around the spoon the oil is ready. If bubbles do not form around the spoon then the oil is not hot enough.
Once oil is hot enough, GENTLY add chicken one piece at a time to oil, ensuring chicken does not touch and stick together upon initial contact into oil.
Cook chicken for approximately 4 minutes then flip and allow the other side to cook. Cook second side for an additional approximate 4 minutes.
Gently remove golden chicken and set on a paper towel lined plate. Cook chicken in batches if all does not fit into pan.
Once all chicken is cooked, serve with your favorite sauce.
We enjoyed this plain, with honey, with an orange sauce and with sweet & sour sauce. Choose your favorite dipping sauce and enjoy!



Tips for frying with oil if you have never done it... frying with oil is a serious thing and not to be taken lightly - AT ALL. If you are nervous at all buy a fryer OR do our baked method!

Next Ingredient: SAGE


Respected Contributor
Posts: 4,828
Registered: ‎11-15-2011



4 Tablespoons EVOO (divided)
1 Cup thinly sliced onions (you can’t have too many)
¼ tsp ground sage

1 lb calf liver cut into ½” strips (across) **
Salt & pepper to taste

2 Tablespoons white wine or broth

1 Tablespoon chopped parsley.

Heat 2 Tbsp EVOO in large skillet.  Add onions.  Cook over med heat stirring frequently for 8 minutes.  Stir in sage and cook for 2 more minutes, until golden brown.  Remove from pan and set aside.

**Pat liver dry and cut in strips.  Cutting when just thawed enough to cut and then thawing makes the job more pleasant.  Season with s&p. 

Add 2 Tbsp EVOO to pan and heat.  Saute liver until browned on all sides, 2-3 minutes.

Stir in onions and cook with liver for 2 minutes. 

Pour white wine in skillet and boil 1 minute, scraping any browned bits off  bottom of pan. 

Serve over rice and sprinkle with parsley.


Next ingredient:  Tarragon




Trusted Contributor
Posts: 1,651
Registered: ‎09-30-2010


[ Edited ]

                          Creamed Chicken with Tarragon 

Adapted from recipes in The Fannie Farmer and The Joy of Cooking books and various other sources over the years, including memories of my mother's recipes  circa the early 1960s


Featured Ingredient:  TARRAGON


Melt 2 Tbs unsalted butter over low heat and 3 Tbsp flour and stir constantly adding in 1/2 cup of milk and 1/2 cup of chicken broth stirring until sauce thickens.  Bring to the point of boiling and cook for a few minutes.  Add 1/3 cup of cream, 1 Tsp dried tarragon, or 1 and 1/2 Tsp fresh tarragon, and white pepper and salt to taste.  Heat on the scarcest amount of heat.  (If you have a "melt" option on your stovetop that is ideal.)


Serve over buttered noodles, or steamed white rice.  Or fill pastry shells or serve on toast points.


You can substitute a splash of white wine for a little of the chicken broth.    You can swap out tarragon and use curry and onion powder for a different. take.  To the above basic recipe you can place in a buttered casserole dish, top with buttered bread or Ritz crumbled cracker crumbs and bake at 375 degrees until the crumbs are golden brown.


Cooked peas, drained pimientos, asparagus, broccoli florets or braised celery are welcome additions to the sauce, as are mushrooms.


One egg slightly beaten, 1 Tbsp of cream, and 1 Tbsp of sherry mixed together can be added to the basic stovetop recipe for a different take.  For this version I always  include 1/4 pound of sliced, sauteed mushrooms.


Next ingredient:  Any type of PASTA 

Respected Contributor
Posts: 5,000
Registered: ‎05-15-2016


bucatini carbonara with leeks, lemon & bacon



Notes: For a saucier pasta, use ½ pound pasta. I like saucy, so I always use 1/2 lb. but original recipe calls for 12 oz., and if you are feeding more mouths, know that 12 oz. works just fine—you may want to reserve extra pasta-cooking liquid for saucing purposes. 

To clean leeks: Place the sliced leeks in a large bowl filled with cold water. Do this as the bacon cooks. After about 10 minutes, lift the leeks out of the bowl with your hands and transfer to a colander—this allows the dirt that has settled to the bottom of the bowl to stay settled. When transferring the leeks to the sauté pan, be sure the bacon fat isn’t super hot—remove the pan from the heat. It’s OK if the leeks are still wet—a little water clinging to the leeks is a good thing.

  • Coarse salt and ground pepper
  • 6 slices bacon, cut crosswise into 1-inch pieces
  • 4 leeks, white and light-green parts only, halved lengthwise, thinly sliced, and rinsed (see notes above)
  • 1/2 to ¾ pound bucatini or short pasta, such as campanelle, orecchiette, or gemelli (see notes)
  • 2 large eggs
  • ¼ cup (heaping) grated Parmigiano Reggiano, plus more for serving (optional)
  • 1 tablespoon finely grated lemon zest, plus 1 tablespoon lemon juice
  • ½ cup fresh parsley leaves, coarsely chopped (optional)

  1. Set a large pot of salted water (I use about a tablespoon of kosher salt) to boil. In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 10 minutes. With a slotted spoon, transfer bacon to paper towels to drain, leaving excess fat in pan—you should have about 2 tablespoons. Add leeks (see notes above), season with salt and pepper to taste, and cook, stirring often, until leeks are golden brown, about 10 minutes. 
  2. Add pasta to boiling water and cook according to package instructions. Reserve ½ cup of the pasta cooking liquid. In a large bowl, whisk together eggs, parmesan, lemon zest and juice. Whisk ¼ cup pasta water into egg mixture.
  3. Drain pasta and immediately add to egg mixture, along with bacon, leeks, and parsley. Season with salt and pepper to taste and toss to combine. If necessary, add more of the reserved pasta cooking liquid to taste. Sprinkle pasta with more cheese if desired and serve immediately.

Next Ingredient: CAPERS