Recipes

[Reconnaissant]

Date Squares (picture above)

INGREDIENTS Filling

• 2 1/2 cups (425 g) Medjool dates, pitted and chopped (lightly packed)
• 1 cup (250 ml) water
• 2 tbsp (30 ml) lemon juice
• 2 tbsp brown sugar
• 1/2 tsp baking soda

Crisp

• 1 3/4 cups (175 g) quick-cooking oats
• 1 cup (150 g) unbleached all-purpose flour
• 3/4 cup (160 g) brown sugar
• 1/4 tsp baking powder
• 3/4 cup (170 g) semi-salted butter, softened

PREPARATION

1. With the rack in the middle position, preheat the oven to 350 °F (180 °C). Line a 20-cm (8-inch) square baking dish with a strip of parchment paper, letting it hang over both sides. Butter the other two sides.

Filling

1. In a pot, bring the dates, water, lemon juice, and brown sugar to a boil. Add the baking soda and simmer for 5 minutes, stirring constantly with a wooden spoon, or until the dates have fallen apart. Let cool.

Crisp

1. In a bowl, combine the oats, flour, brown sugar, and baking powder. Add the butter and stir to combine.
2. Spread half the crisp in the baking dish and press firmly. Layer with the date mixture. Cover with the remaining crisp and press lightly. Bake for 55 minutes or until the crisp is golden brown. Let cool on a wire rack for 4 hours. Unmould and cut into 16 squares.

NOTE

If you can’t find Medjool dates, use regular dried dates.

Next Ingredient:Almond Bark

[GenXmuse]

Lime-in-the-Coconut Almond Bark

From: Taste of Home 

I love the combination of flavors in this tropical treat, and it takes mere minutes to make. If you need something for a school or church bake sale, this will get you out of the kitchen in a flash. —Julie Beckwith, Crete, Illinois

TOTAL TIME: Prep/Total Time: 25 min.YIELD: about 1 pound.

Ingredients

• 1 package (10 to 12 ounces) white baking chips
• 4 teaspoons shortening
• 2 to 4 drops green food coloring, optional
• 1/2 cup sweetened shredded coconut, toasted
• 1/2 cup chopped almonds, toasted
• 4 teaspoons grated lime zest

Directions

• 1. Line a 9-in. square baking pan with foil; set aside. In a microwave, melt chips and shortening; stir until smooth. Stir in food coloring if desired. Stir in the coconut, almonds and lime zest. Spread into prepared pan. Chill until firm, 10-15 minutes.
• 2. Break into small pieces. Store in an airtight container at room temperature.

Next Ingredient: HARD BOILED EGGS

[Reconnaissant]

Hard Boiled Eggs Masala 

This can be whipped up quickly for lunch or supper. The eggs may be served with rice or even bread (toasted or plain).

Serves: 2 to 4

¹⁄₂ tsp. cayenne pepper

¹⁄₂ tsp. ground turmeric

1 tsp. ground cumin

1 tsp. ground coriander

1 tsp. fresh lemon juice

³∕₄ tsp. salt

Freshly ground black pepper

2 Tbsp. vegetable oil

¹⁄₂ tsp. cumin seeds

5 Tbsp. (2¹∕₂ ounces) onion, peeled and finely chopped

¹⁄₂-inch piece fresh ginger, peeled and finely chopped

1 cup canned chopped tomatoes (or lightly drained, canned whole tomatoes, finely chopped)

¹∕₄ tsp. sugar

3-4 Tbsp. chopped fresh cilantro (Chinese parsley, fresh green coriander)

4 hard-boiled eggs, peeled and cut into halves lengthwise

1. Combine the cayenne, turmeric, ground cumin, ground coriander, lemon juice, salt, black pepper, and 1 tablespoon water in a small bowl. Mix.
2. Put the oil in a medium-sized, nonstick frying pan and set over medium-high heat. When the oil is hot, put in the cumin seeds. Ten seconds later, put in the onion and ginger. Stir and fry until the onion turns medium brown. Put in the spice paste. Stir and cook for 5 seconds. Now put in the tomatoes and sugar. Bring to a simmer. Cover and simmer gently for 10 minutes. Put in the cilantro. Stir once or twice. Lay the cut eggs in the sauce and spoon more sauce over them. Cover and simmer gently for 2 to 3 minutes.

Next Ingredient: Your Choice 

[house_cat]

Mini-Garlic Monkey Bread

1 can buttermilk refrigerator biscuits (16 oz)

1/4 cup unsalted butter, melted

2 T grated Parmesan cheese

4 cloves garlic, minced

1/2 t dried oregano

1/2 t dried basil

1/2 t dried parsley

pinch of salt

Preheat oven to 400°

Lightly spray a standard muffin pan.

Cut each of the biscuits into 8ths (64 pieces).

Combine butter, cheese, garlic, oregano, basil and parsley in a large bowl.

Gently stir in the biscuit pieces, coating each as much as possible.

Place 5-6 biscuit pieces in each cup - gently press the last piece into the center.

Bake 8-10 minutes, until golden brown.

I should say that it's possible I got this recipe from this forum...

Next ingredient: cream cheese

[walker]

@house_cat ....those sound so easy and good!  Yum! And, to all posters here....thanks for taking time to share such good recipes with all of us.  Hope everyone enjoys a very happy...and delicious... holiday season!  Stay well too! 

Apricot Tarts

1/2 cup butter, softened

1 small package (3 ozs) CREAM CHEESE, softened*

   * I can't find those so I buy regular size pkg and use half

1 cup flour

3/4 cup finely chopped dried apricots

3/4 cup water

1/3 cup chopped pecans

1/4 cup sugar

2 tablespoons orange marmalade

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

Miniature Muffin Pans

Topping:

2 tablespoons CREAM CHEESE, softened

1 tablespoon butter, softened

1/2 teaspoon vanilla

1/2 cup confectioner's sugar

Blend together butter, 3 oz. CREAM CHEESE and flour.  Chill for one hour.  Meanwhile in a saucepan, bring the apricots and water to a boil.  Reduce heat; simmer for 5 minutes.  Drain.  Add the pecans, sugar, marmalade, cinnamon and cloves; set aside.  After one hour of chilling, shape dough into 24 balls.  Press onto bottom and up the sides of greased mini-muffin cups.  Spoon apricot mixture into cups.  Bake at 350 for 25-30 minutes or until browned.  Cool for ten minutes; remove from pans to a wire rack to cool completely.  For topping, combine CREAM CHEESE and butter; stir in vanilla until smooth.  Beat in confectioner's sugar.  Spoon a dollop onto each tart before serving.  Makes 24.

NEXT INGREDIENT ..... CHICKEN 

[GenXmuse]

My family and I absolutely love this recipe. I also have used firm tofu for my vegetarian daughter that turned out well. 

Homemade Crispy Sesame Chicken

Skip the take-out and make your very own Homemade Crispy Sesame Chicken with simple and easy ingredients you already have in your pantry!

Course Main Course

Cuisine Chinese

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 6

Calories 376kcal

Ingredients

For the chicken

• 1 1/2 lbs boneless skinless chicken breasts cut into 1 inch pieces
• 2 eggs
• salt and pepper
• 1/2 cup flour
• 1/2 cup cornstarch
• oil for frying

For the sauce

• 1 teaspoon vegetable oil
• 1 teaspoon minced fresh garlic
• 1/4 cup honey
• 1/2 cup soy sauce see note
• 1/3 -1/2 cup ketchup*
• 3 tablespoons brown sugar**
• 1/4 cup rice vinegar
• 1 tablespoon sesame oil
• 2 teaspoons cornstarch
• 2 tablespoons sesame seeds
• 2 tablespoons sliced green onions

Instructions

• In a medium bowl, whisk eggs and add salt and pepper. Mix to combine.
• In another bowl, combine flour and cornstarch.
• Coat the chicken by dipping each piece of chicken into the egg mixture, then into the flour. Repeat with all of the chicken.
• In medium deep pot, add 3 inches of oil and heat to 350 degrees F
• Once oil is hot, add about 8 pieces of chicken at a time and cook for 5 minutes or until crispy and golden brown. Repeat with all of the chicken.
• Let chicken drain on a paper towel lined plate.
• While the chicken cooks, combine the honey, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil and 2 teaspoons of cornstarch in a bowl.
• Heat the vegetable oil in a large pan over medium heat. Cook garlic for 30 seconds then add the sauce and bring to a simmer. Cook for 3-4 minutes or until just thickened.
• Add the chicken and toss to coat with the sauce. Sprinkle with sesame seeds and green onions, then serve immediately over rice or just on it's own!

Notes

Be sure to use an all purpose soy sauce or a low sodium soy sauce.  Using a dark soy saucewill affect the flavor quite a bit.

Next Ingredient: MAPLE SYRUP 

[walker]

MAPLE Fried Apples with Sausage*

1 pkg. link sausages (12-15)

4-6 Granny Smith Apples (depending on size)

2 tablespoons apple juice

4 tablespoons butter

1/4 cup orange juice

1/3 cup pure MAPLE SYRUP

6 tablespoons brown sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

Cook sausage links until done.  While cooking, pare and core apples.  Cut apples into thick slices.  Put apple slices and apple juice in covered pan.  Cook over medium heat until apples are tender.  Remove links from skillet; drain on paper towel.  Pour out excess grease but do not rinse skillet.  Melt butter in skillet.  Add cooked apples.  Cook over medium-low heat stirring frequently.  Add remaining ingredients and continue cooking long enough to blend well.  Return sausage links to pan and reheat.

* I wrote this recipe down awhile ago but did not note where it came from...maybe here? If so, thanks.

NEXT INGREDIENT......EGGS 

[house_cat]

Make-Ahead Breakfast Bars

Ingredients

Ingredient Checklist

• cooking spray
• 3 cups frozen Southern-style hash browns
• 4 eggs, lightly beaten
• 1 cup cubed fully cooked ham
• 1 cup shredded Cheddar-Monterey Jack cheese blend
• ½ teaspoon onion powder
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper

DirectionsInstructions Checklist

• Step 1

  Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x11-inch casserole dish with cooking spray.

• Step 2

  Mix hash browns, eggs, ham, Cheddar-Jack cheese, onion powder, salt, and pepper together. Pour mixture into the prepared dish. Shake dish gently from side to side to level out ingredients.

• Step 3

  Bake, uncovered, in the preheated oven until top starts to brown, about 40 minutes. Cool before cutting into bars.

Cook's Note:

Bake time is for frozen potatoes. If you are using defrosted hash browns or choose to substitute fresh potatoes, your cook time will be shorter.

Next ingredient:

anything that smells like Christmas to you

[GenXmuse]

This Twice Baked Butternut Squash is a Winner and gives off a nice holiday aroma and makes a great healthy side dish

Ingredients

• 1 medium sized butternut squash, halved lengthwise and seeds removed
• 3/4 cup plain Greek yogurt
• 3/4 cup high quality grated parmesan cheese, divided
• 1 Tbsp avocado or olive oil
• sea salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 425 degrees f.
2. Place your butternut squash halves cut side up in a baking dish large enough to hold both halves.
3. Drizzle with oil and sprinkle with sea salt and pepper, then rub it all in evenly.
4. Bake your squash for 35-45 minutes or until until just fork tender.
5. Remove your squash from the oven and let it cool slightly, until you can safely handle it.
6. Using a spoon, carefully scoop out most of the the flesh from your squash into a large bowl, leaving about 1/4 inch border around the squash halves. This step needs to be done carefully, as not to break the outer skin/shell.
7. Add in Greek yogurt, 1/2 cup of parmesan cheese, sea salt and pepper over the roasted squash in the bowl.
8. Using a fork, mash and mix thoroughly to combine everything together with the squash flesh. We want a nice, creamy texture here.
9. Spoon this squash mixture back into the "skins/shells" and sprinkle the tops with remaining parmesan cheese as shown.
10. Return your dish into the preheated oven, and bake for 10 minutes, or until heated through, then broil for a couple of minutes more until nicely golden brown on top.

Next Ingredient: Pomegranate in any form 

[Reconnaissant]

Holiday Sangria 

Ingredients

• 1 bottle sparkling moscato winep
• 1 bottle semi-sweet white wine
• 1 ½ cup pomegranate juice
• ¾ cup orange liqueur , such as Grand Marnier
• ½ cup pomegranate seeds
• 2 oranges , 1 thinly sliced into rounds, 1 juiced
• 10-12 mint leaves , more to decorate glasses
• Ice

Instructions

• In a large pitcher, mix together the white wine, pomegranate juice, orange liqueur and juice from an orange. Then, add the pomegranate seeds, orange slices and mint. Keep in the refrigerator until ready to serve. When ready to serve, add the sparkling moscato.
• Fill glasses with ice. Pour sangria and fruit into glasses, and serve. Decorate glasses with extra mint leaves.

Notes

• Don't add ice to the pitcher as this will dilute the drink. Instead, pour the sangria over ice when you serve it.
• Wait to pour in the sparkling wine until you’re ready to serve. This will ensure the sangria is nice and bubbly the moment you serve it.
• Let the sangria sit in the fridge for at least 4 hours to really let the flavors develop.

Next Ingredient: jicama