Recipes

[momtochloe]

Happy New Years Eve my feasting friends!  I have opened this thread for next year but I am still waiting on laptop upgrades that should enable me to post normally so I'll pretty this up when they are installed.

Next Ingredient:  

[ProudMa]

am i missing something? next ingredient??  or do we suggest something

[KingstonsMom]

@ProudMa 

Since it's not January yet, you go by the 'next ingredient' in the December 2020 thread which is:

Next Ingredient : canned tuna

[mizree]

Tuna Salad

1 five ounce can of water packed tuna (I use store brand) drained

1 mini dill pickle

1 thick slice sweet onion

1 stalk celery

1 tablespoon mayo

1 teaspoon dijon mustard

black pepper

Old Bay Seasoning

put vegetables in mini chopper.  pulse to chop.  combine mayo and mustard in medium bowl.  add tuna and breakup with fork.  add vegetables.  stir to combine.  sprinkle with black pepper and Old Bay.  serve with crackers.

Next Ingredient:  BEETS

[walker]

Simple Harvard BEETS

Place 1 cup sliced fresh BEETS in a small saucepan; cover with water.  Simmer; cover until tender, 15-20 minutes.  Drain, reserving 1 tablespoon liquid; set BEETS aside.  In same pan, combine 2 tablespoons sugar, 2 tablespoons white vinegar, 3/4 teaspoon flour and the reserved liquid.  Cook over low heat until thickened.  Stir in the BEETS, 2 teaspoons butter and 1/8 teaspoon salt.  Simmer for 5 minutes.

NEXT INGREDIENT .... AVOCADO

[GenXmuse]

I make this recipe every week.  It's one of our favorite salads!

Mexican-Style Side Salad

Spoiler

Mexican-Style Side Salad, all Mexican goodness packed into a salad. Delicious avocado, tomatoes, sunflower seeds, queso fresco and abundant fresh coriander!

Course Side

Cuisine International, Mexican

Prep Time 10 minutes

Total Time 10 minutes

Servings 4 people

Ingredients

• 1 heart romain lettuce
• 125 g sunflower seed sprouts (or another romaine lettuce heart)
• 1 cup fresh coriander leaves
• 10 cherry tomatoes
• 1 avocado (ripe but firm)
• 2 Tbsp queso fresco (omit for vegan)
• 2 Tbsp sunflower seeds
• 1 Tbsp dijon mustard
• 1 Tbsp honey (agave for vegan)
• 1 Tbsp lime juice
• 4 Tbsp olive oil

Instructions

• Thinly slice, wash and spin dry romaine lettuce.
• Wash and spin dry sunflower seed sprouts.
• Destalk coriander, wash and spin dry leaves.
• Add all greens to a salad bowl.
• Wash, dry and halve cherry tomatoes and add to salad bowl.
• Peel, destone and slice avocado and add to salad bowl.
• Add questo fresco and sunflower seeds.
• For the dressing. Add mustard, honey, lime juice and oil into a tightly sealable container (such as a mason jar) and shake until well combined.
• Add dressing to the salad, seconds before serving.
• Enjoy!

Next Ingredient: BROCCOLI 

[aroc3435]

                                              Broccoli Dip

            Church of St. Michael Cookbook, Seventh Edition, 2011

                            New Haven, Connecticut, Page 16

                         Recipe submitted by Patty Kennedy

1 10 0z. package frozen broccoli, thawed and drained well

1 8 oz. package cream cheese

1 cup sour cream

1 envelope Good Seasons Italian Dressing mix

1 and 1/2 cup Cheddar cheese, shredded and divided (Sometimes I use Parmesan, shredded instead)

Mix cream cheese, sour dream and dressing mix with hand mixer.  Add broccoli and 1 cup of cheese.  Bake in a preheated 350 degree oven for 20  minutes.  Remove from oven and tup with the remaining 1/2 cup of cheese and return to the oven for 5 minutes to melt.

aroc3435

Washington, DC

Next Ingredient:  SUGAR

[walker]

A friend shared this recipe with me over the holidays.  I am not an Eggnog fan, but this is very good!  I have made it once using the mini-loaf pans.

Holiday Eggnog Bread

2 1/4 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

1 pkg. (3.4 oz) Instant French Vanilla or Vanilla Pudding

1 1/4 cups SUGAR

1 3/4 cups Eggnog

2 eggs, beaten

1/2 cup butter, melted

1/4 teaspoon nutmeg

1 teaspoon rum extract

1 teaspoon vanilla extract

Glaze....1 cup powdered sugar and enough Eggnog

              to drizzle easily.

Preheat oven to 350.  Grease 2 9x5" loaf pans or 4 mini-loaf pans.  Beat eggs, SUGAR, Eggnog, butter, rum extract and vanilla extract.  Add flour, baking powder, salt and nutmeg; mix well.  Add pudding and blend.  Pour into greased pans.  Bake 25-30 minutes for mini-pans* and 40-50 minutes for regular loaf pans.  Bread will be golden brown and toothpick should come out clean.  Cool 10 minutes then drizzle with glaze.

* Mine took a little longer to bake...about 35 minutes.

NEXT INGREDIENT .... CHICKEN 

[house_cat]

These are titled "Low-Carb" on the original website, and they are also gluten free, but we love them because they are decadently delicous!  

Parmesan Crusted Baked Chicken Tenders

• 2 lbs chicken tenders
• 1 cup grated parmesan cheese
• 2 tablespoons parsley - minced
• 1 tablespoon dried oregano
• 1 tablespoon paprika
• 1 tsp garlic powder
• Pinch of cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup butter

INSTRUCTIONS

• Preheat oven to 350°
• Combine all dry ingredients in a mixing bowl and set aside.
• Line a rimmed baking sheet with foil.
• Melt butter in a shallow dish.
• Dip each chicken tender in butter then roll in seasoning mixture and place on prepared baking sheet.
• Bake for 20-30 minutes or until chicken is cooked through.

*ETA: I double the coating recipe. Maybe I'm heavy-handed with it, but I ran short the first time I followed the recipe.

Next ingredient: biscuits

[walker]

Not like the real thing.....but a quick substitute..I may have gotten recipe here.

Chicken and Dumpling Casserole

2 lbs. cooked chicken, cubed or shredded 

1 cup flour

1 cup milk

2 tablespoons butter, melted

1 can Cream of Chicken soup

2 teaspoons Better Than Bouillon (chicken) and enough 

  water to make 2 cups*

1/4 teaspoon salt

1/4 teaspoon pepper

1 can Grands BISCUITS

* Or 2 cups of Chicken Broth

Place chicken in bottom of an 11x7" baking dish (or similar size).  Whisk together flour, milk and butter; pour over chicken. Then whisk together broth, soup, salt and pepper; pour over casserole.  Do not stir everything together.  Bake at 350 for 50 minutes. Towards end, bake the BISCUITS.  Let casserole sit for a few minutes.  Separate BISCUITS and serve casserole over them. Warm and Good!

NEXT INGREDIENT ..... SAUERKRAUT