Recipes

[walker]

OK......change on ingredient....how about....

NEXT INGREDIENT........Garlic

[Zhills]

Pasta Pomodoro

Ingredients:

8-10 Roma tomatoes ( I have used Cherry tomatoes)

8-10 leaves fresh basil

2-3 cloves garlic

Red pepper flakes to taste

2 tablespoons olive oil

salt and pepper

pound of pasta  (I use rigatoni)

Pecorino Romano cheese

Easy Cooking Instructions:

Before you start…

Put water on to boil for pasta.

Cut tomatoes in eighths; set aside. 

Slice garlic thin. 

Cut basil into strips.

Add olive oil, basil, and garlic to large skillet pan. 

Make sure the pan is deep enough to hold all the tomatoes and the pasta that you will add later. 

Simmer for a minute or two.  Do not let the garlic brown.  Add the tomatoes.  Cover and cook 15 minutes or until tomatoes become a sauce.  Add salt and pepper to taste.

Cook the pasta while tomatoes are cooking.

When pasta is ready add directly to tomato sauce in pan. 

Mix and serve.  Garnish with fresh basil and cheese. 

 Next ingredient:  Pork (any cut)

[momtochloe]

Crispy Breaded Pork Chops with Milk Gravy

Print

Ingredients

• 4 Pork Chops (I prefer thicker, boneless ones but you can use whatever type you like)
• 1 sleeve saltine crackers
• 2 eggs

Milk Gravy

• 3 tablespoons bacon grease (optional but sure is good)
• ¼ cup all purpose flour
• ½ teaspoon salt and ¼ teaspoon pepper, or to taste
• 1½ cups milk

Instructions

1. Place vegetable oil to a depth of about ¼ of an inch in a large heavy bottomed skillet. Place over medium high heat while you prepare the pork chops.
2. Crush saltines and place in a shallow bowl or plate (I use pie plates). Beat eggs and pour into bowl.
3. Dip each pork chop in eggs on both sides, then press both sides down into cracker crumbs.
4. Reduce oil temperature to medium. Add in pork chops to hot oil. Cook until browned on both sides (will need to turn) until completely done and no longer pink in the center.
5. Remove to paper towel lined plate.

For the Gravy

1. Pour the bacon grease into a medium skillet over medium heat. Add flour and stir to combine. Add salt and pepper. Cook, stirring constantly until flour begins to brown. Slowly pour in the milk while stirring constantly with wire whisk to break up any lumps. Lower heat to low and continue cooking and stirring until gravy thickens. If you prefer a thinner gravy, add more milk. Serve over mashed potatoes, pork chops, biscuits, and anything else you can come up with!

Next Ingredient:  Brown Sugar

[house_cat]

Good timing!

I'm making this tomorrow -

RecipePrint

Easy Indian-Style Chicken

Recipe By:Ania

"This is an easy and authentic-tasting Indian dish that the entire family will love! Tastes great with plain basmati rice topped with a couple tablespoons of yogurt (especially if you made the chicken spicy!)"

Ingredients

• 2 tablespoons vegetable oil
• 1 teaspoon cumin seed
• 1 onion, finely chopped
• 1/4 cup tomato paste
• 1/4 cup water
• 1 pound skinless, boneless chicken breast halves - cubed
• 1/2 (14 ounce) can coconut milk

• 1/2 teaspoon brown sugar
• 1/2 teaspoon hot chile paste (optional)
• 1 pinch cayenne pepper (optional)
• 3/4 teaspoon ground turmeric
• salt and pepper to taste
• 1/2 cup chopped cilantro

Directions

1. Heat the vegetable oil in a large skillet over medium heat. Add cumin seeds, and fry for a few minutes until they become fragrant and begin to pop. Stir in chopped onion, and cook until the onion has softened and turned translucent, 3 to 4 minutes.
2. Stir together tomato paste and water, and pour into skillet. Stir in chicken, and cook until it has firmed and turned white, about 5 minutes. Add coconut milk, brown sugar, chile paste, cayenne pepper, turmeric, salt, and pepper.
3. Bring mixture to a simmer, then reduce heat to medium-low, cover, and continue to simmer until the chicken is tender and no longer pink in the center, about 15 minutes. Sprinkle with chopped cilantro before serving.

Next ingredient:  frozen mixed veggies

[walker]

Chicken and Turkey Pot Pie with Pepper Biscuit Topping

Filling...

2 small red potatoes, cubed

16 oz. package of FROZEN MIXED VEGETABLES

1 cup frozen chopped onions

1 teaspoon salt-free chicken seasoning

1 lb. boneless turkey breast, cut into bite-size pieces*

2 cups cooked, cubed chicken*

2 cans cream of chicken soup

* can use all chicken or turkey

Topping....

16 oz. refrigerated biscuit dough (Pillsbury Grands)

1 tablespoon butter, melted

3/4 teaspoon black pepper

Preheat oven to 350.  In a large bowl, combine all ingredients for filling.  Transfer to a 9 X 13" baking dish.  Cover with foil and place on a baking sheet covered with foil.  Bake for 1 to 1 1/2 hours or until bubbling.

Remove from oven and uncover.  Gently stir mixture to evenly distribute heat.  Open can of biscuits and arrange over top of casserole.  Brush tops of biscuits with melted butter and sprinkle with black pepper (if desired).  Return to oven and bake for another 15-18 minutes or until biscuits have risen and are golden brown.

NEXT INGREDIENT........Ground Turkey

[walker]

OK..one more day to January game.....how about...

NEXT INGREDIENT........Vanilla

[house_cat]

I was searching for an interesting vanilla recipe and I'd thought I'd chosen this vanilla wafer recipe from Alton Brown. Click here for it.

However, the recipe called for vanilla sugar, and I'd never heard of it.

I thought I'd post it here for anyone else, like me, who'd never made vanilla sugar. My husband uses that awful (my opinion) vanilla coffee creamer with questionable ingredients.  If this sugar is flavorful enough, it might be a better alternative.

VANILLA SUGAR

Wonderfully fragrant and flavorful sugar made by burying vanilla beans in granulated or powdered sugar—usually in the proportion of two beans for each pound of sugar. The mixture is stored in an airtight container for about a week before the vanilla bean is removed. The result is a delicious and perfumy sugar that can be used as an ingredient or decoration for baked goods, fruit and other desserts. Vanilla beans may be reused in this fashion for up to 6 months.

Next ingredient:

It's the last day of the month, so I'm not terribly hopeful that someone else will post a recipe today, but if you're in the mood, how about posting one that uses vanilla sugar?

[Zhills]

These do not use vanilla sugar, guess you could use it, but used vanilla & sugar.  I dearly love these.  I am alone so I get the small can of rolls and reduce other ingredients.  They only last a short while.  So delicious!

Crescent Cheese Danishes

Ingredients:

• 2 Crescent Roll Tubes
• 1- 8 oz. package of Philly cream cheese (softened)
• 2 Tbsp butter (fully melted)
• 1/2 Cup of light brown Sugar
• 1/4 Cup of regular White Sugar
• 1 Teaspoon Pure Vanilla Extract

Glaze:

• 1/2 Cup powdered sugar
• 1 Teaspoon Pure Vanilla extract
• 4 Teaspoons of milk

Instructions:

Preheat over to 350F.

In a medium bowl mix together the softened cream cheese, pure vanilla extract and the white sugar until well combined.  Set aside.

Open your crescent roll tubes and on a flat surface.

Using a brush, take the melted butter and brush it over each rectangle and sprinkle each with one tsp of the light brown sugar.

1. Take each one and roll from the long side and use your fingers to pinch each end closed.
2. then take each and roll each into a circle (like a snake coil)
3. Use your fingers to press the centers flat and stretch the sides a bit, so we can fit our filling into the centers of each.

Top each center with 2 tablespoons of the cream cheese mixture.

Bake in preheated over for about 16-19 minutes or until golden brown.

Glaze

In a small bowl combine all 3 ingredients and stir until smooth, then drizzle over each warm danish.

ENJOY!

I just take the little squares and scrunch into a circle with my hands.  Just push the edges in toward the center so you have a bowl shape to hold the cream cheese filling.  They may not look as pretty but tastes just as good.

Next ingredient: Cheese

[Lady Elaine]

I'll try to squeeze one in here on the last day of January!  My family likes this recipe and it's very easy to make. 

Swiss Enchilada Bake

Cooking spray
1 1/2 cups chopped onion
2 cups chopped roasted skinless, boneless chicken breast (about 2 breasts)
2 garlic cloves, minced
2 (4.5-ounce) cans diced green chiles, undrained
1 (14.5-ounce) can petite diced tomatoes, undrained
2 cups 2% reduced-fat milk
2 tablespoons all-purpose flour
1/4 teaspoon salt
6 (8-inch) fat-free flour tortillas
2 cups (8 ounces) shredded Swiss cheese, divided
Preparation

Preheat oven to 350°.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; cook 5 minutes or until tender, stirring occasionally. Stir in chicken, garlic, chiles, and tomatoes. Reduce heat, and simmer 7 minutes or until liquid evaporates. Set aside.

Combine milk and flour in a small saucepan over medium-high heat; cook 5 minutes or until mixture thickens, stirring constantly with a whisk. Stir in salt.

Warm tortillas according to package directions. Spoon about 1/2 cup chicken mixture and about 2 1/2 tablespoons cheese down center of each tortilla; roll up. Arrange filled tortillas in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Pour milk mixture over tortillas, and top evenly with remaining 1 cup cheese. Bake at 350° for 25 minutes or until cheese is bubbly. Remove from oven.

Preheat broiler.

Broil casserole for 3 minutes or until cheese begins to brown.

Next ingredient if time:

Dill pickles