Recipes

[sabatini]

Let's change the ingredient!

Next Ingredient: cheese, any type

[walker]

@sabatini ....this recipe has both ingredients you suggested.....

Ham Strata 

14 slices sandwich BREAD, halved

12-16 ozs. ham, bite-size pieces

10 ozs. Sharp Cheddar CHEESE, shredded

10 ozs. Swiss CHEESE, shredded

6 eggs

3 cups milk

1/2 teaspoon onion powder or onion salt

1/2 teaspoon dry mustard

3 cups cornflakes

1/4 cup melted butter

Grease a 9x13" pan with butter and arrange half of the BREAD in single layer on bottom.  Sprinkle half of the ham over the BREAD.  Combine CHEESES and sprinkle half over the ham.  Repeat layers; pan will be very full (deep dish pan best).

Whisk together eggs, milk, onion powder and dry mustard.  Pour slowly and evenly over the layers.  Coat cornflakes evenly with melted butter and sprinkle over the top.  Cover and refrigerate overnight.

Next day, remove from refrigerator and let sit for about 20-30 minutes while you preheat oven to 375 degrees.  Bake, uncovered, for 50-60 minutes.  Let rest about ten minutes before serving.  Serves 10-12.

(NOTE...Bacon or sausage can be substituted for ham.)

NEXT INGREDIENT ...... RAISINS

[sabatini]

Thank you, @walker!! Sounds great! 

NEXT INGREDIENT ...... RAISINS

[Zhills]

Baked Apple in microwave

Ingredients

1 Fuji or Gala apple
1 teaspoon raisins
1 tablespoon packed brown sugar
1 teaspoon unsalted butter 
⅛ teaspoon cinnamon

Directions

Cut apples in half. Clean out seeds.

Fill center of apples with brown sugar, raisins and top with butter.

Sprinkle with Cinnamon Sugar.  (optional)

Place apple right side up in a microwave-safe bowl.  Cover lightly with Parchment paper or Cling Wrap. 

Do not seal.

Cook in microwave on full power for 5 minutes, or until apple is fragrant and soft, checking every 2 minutes.

I like mine cooked a little longer!

Remove apple from bowl, place on a clean small plate and pour 1 tsp. of cooking liquid over apple. Serve warm.

Next ingredient:  Ground Beef

[house_cat]

Simple Shepherd's Pie

 

Ingredients

• 2 ¼ pounds red-skinned potatoes, scrubbed

• 1 ½ cups whole milk, heated to a simmer

• 4 tablespoons unsalted butter

• 3 tablespoons olive oil, divided

• 3 teaspoons kosher salt, divided

• 1 ½ pounds ground beef

• 1 pound cremini mushrooms, quartered (about 4 cups)

• 1 teaspoon fresh thyme leaves

• 1 medium onion, finely chopped

• 2 ribs celery, finely chopped

• 2 cloves garlic, finely chopped

• 3 tablespoons tomato paste

• 1 cup low-sodium chicken or vegetable stock

• 2 medium carrots, chopped

• 2 ¾ cup frozen peas (from a 10-oz bag)

• 1 tablespoon Worcestershire sauce

Directions

1. Preheat oven to 425°F.

2. Cover potatoes with cold water in a large pot. Bring to a boil, reduce to a simmer and cook until tender when pierced with a fork, 20 to 25 minutes. Drain and return to pot. Add warm milk and butter; mash until creamy. Season with 1½ teaspoons of the salt and several grinds pepper.

3. Heat 1 tablespoon of the oil in a large skillet over medium-high. Add beef and cook undisturbed, until browned on bottom, about 4 minutes. Add ½ teaspoon of the salt. Continue cooking, breaking up pieces with a wooden spoon, until browned all over, about 5 minutes. Using a slotted spoon, transfer beef to a bowl. Wipe out skillet.

4. Using same skillet, heat 1 tablespoon of the oil over medium-high. Add mushrooms and ½ teaspoon salt; cook undisturbed until golden, about 3 minutes. Add thyme and continue to cook, stirring occasionally, until golden all over, about 2 minutes. Transfer to bowl with beef.

5. Using same skillet, heat remaining tablespoon oil over medium. Add onion, celery, and garlic; cook until golden, stirring occasionally, 5 to 6 minutes. Return meat and mushroom mixture to skillet and add tomato paste; cook, stirring constantly, about 1 minute. Add stock and remaining ½ teaspoon salt; simmer until slightly thickened, 7 to 8 minutes.

6. Stir in carrots, peas, and Worcestershire; cook until peas are crisp-tender, 3 to 4 minutes. Transfer mixture to a 9 x 13-inch (or 3-qt) baking dish. Spoon then gently spread mashed potatoes on top.

7. Set baking dish on a rimmed baking sheet. Bake until filling is bubbling and top is golden in spots, 18 to 22 minutes. Let stand 15 minutes before serving.

Personally, I would wait for leftover mashed potatoes before making this.

Next ingredient: rotisserie chicken

[PA Mom-mom]

White Chicken Chili

I grabbed a couple of recipes off the internet and combined them to make this more nutritious chili.

Ingredients:

2 cans white beans - Cannellini or other small white bean

1 tablespoon olive or vegetable oil

2 medium poblano peppers, chopped

1 large onion chopped

4 cloves garlic minced 

2 jalapeno peppers minced (you can take out the seeds and ribs for a milder taste)

1 small can chopped green chilies (in Mexican aisle)

1 bunch kale chopped (or other leafy greens)

1 1/2 cup frozen corn (or fresh – about 3 ears)

Kosher salt and pepper

1 tablespoon ground cumin

1 1/2 teaspoons ground coriander

1 teaspoon chili powder

4 cups chicken broth 

1 or 2 limes juiced

1 rotisserie chicken, skin removed and meat shredded 

Directions:

1. Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. (This isn’t necessary unless you want a thicker consistency) Reserve the beans until needed.

2. Add the olive or canola oil to a large Dutch oven and heat it over medium-high heat. Add all the peppers, onions, and garlic and sauté until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to sauté for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. for 10 min. Add the beans and kale and continue to simmer for 20 more minutes.

3. After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and corn. Simmer on low until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges. - if desired.

Note: The kale can be a bit tough if you just throw it into the pot. For more tender kale, sauté it with a little garlic and olive oil in a separate sauté pan before adding it to the pot to cook. OR, steam it in a colander over boiling water until it begins to wilt.

Next Ingredient: Coffee (any kind, any form)

[walker]

Tiramisu Pie

1 prebaked 9" traditional pastry pie crust shell

3 cups brewed strong COFFEE or espresso

10 large egg yolks

10 tablespoons sugar

1 lb. Mascarpone cheese

Kahlua to taste

2 cups heavy cream

24 ladyfingers 

2 cups whipping cream

cocoa powder

To prepare filling, pour the brewed COFFEE into a bowl or baking dish allowing it to cool completely.

In large bowl, beat (on high speed using whisk attachment)  together egg yolks and sugar until they are smooth, frothy and pale in color.  Add mascarpone and mix another minute. Finally, add the Kahlua to taste and mix some more until all ingredients are blended together.

In a separate bowl, beat heavy cream until it is stiff.  Using a spatula, fold this into mascarpone mixture until everything is blended.

To assemble pie, layer bottom of pie shell with 1/3 of the cream mixture.  Quickly dip each ladyfinger into COFFEE (do not over soak!).  Arrange 12 of ladyfingers over cream mixture.  Spread another 1/3 of cream mixture over the placed ladyfingers.  Dip remaining ladyfingers into COFFEE and arrange them over cream mixture.  Spread remaining 1/3 of cream mixture over final ladyfinger layer, smoothing out top of pie.

Refrigerate the pie for at least 6 hours before serving.  If desired, put whipped cream on top and sprinkle with cocoa powder.  Pie should be served cold and can be stored in refrigerator for 3 days.

(Recipe found in Perfect Pies by Michele Stuart.)

NEXT INGREDIENT ..... FLOUR 

[Zhills]

Quick, easy, delicious

1 2 3 Sugar Cookies

Can easily become Almond, Lemon or any other flavor.  Just add to dough!

I often just roll into a ball and flatten with glass dipped in sugar.  They do cut easily after chilling,

Next ingredient:  Brown sugar

[candys mine]

DATE NUT BREAD

1 1Lb pkg  Whole Pitted Dates

1 large Tablespoon Margarine

3/4 cup DARK BROWN SUGAR

1 beaten egg

1 tsp Maple flavouing

1/2 tsp Vanilla

11/2 cups flour

1 tsp baking soda

pinch salt

1/2 cup nuts

METHOD:  Cover the dates with 3/4 cup hot water and let stand Overnight.

Cream the Margarine and BROWN SUGAR, Add beaten egg, Maple and vanilla flavourings.

Mix together  Flour, baking soda and salt.  Add to the creamed mixture and beat well.

Stir in the dates and their liquid and the nuts.

Pour in a greased  8  X 4 X  21/2" pan

Bake at 350  for 50 to 60 minutes check at 50 minutes.

Next ingredient :  MILK  or cream