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06-30-2018 06:04 PM
Holy guacamole, it's July! As much of the country is in the grips of a heatwave, lets share our favorite summer recipes but also take a moment to say thanks to those that have served, are serving and those that have given their lives for our great country. Thank you and God bless.
INSTRUCTIONS
Haven't made this but I will make it this summer. Looks heavenly!
Next ingredient: Carrots
06-30-2018 07:27 PM
@momtochloe wrote:
Holy guacamole, it's July! As much of the country is in the grips of a heatwave, lets share our favorite summer recipes but also take a moment to say thanks to those that have served, are serving and those that have given their lives for our great country. Thank you and God bless.
.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 June thread and we can take it from there if that's ok with every body (thanks again to our friend @Zhills!):
- 1 premade graham cracker crust
- 1 tub low fat cool whip
- 11/2 oz. can lemonade concentrate
- 1 can low fat sweetened condensed milk
- 2 cups strawberries frozen or fresh, chopped
- 1/4 cup sugar
- 20 drops yellow food coloring (optional)
- lemons and strawberries for garnish
INSTRUCTIONS
- In a food processor, combine strawberries and sugar and pulse until well combined. Set aside.
- Combine cool whip, lemonade concentrate, and sweetened condensed milk. Mix until smooth and creamy with mixer.
- Pour lemonade mixture into pie crust
- Pour strawberry mixture over lemonade mixture and swirl into the top using a knife. (You won't need to use all the strawberry mixture depending on size of your crust. Pour a bit at a time as to not overflow the crust) (I would just mix it up!)
- Freeze for approximately 8 hours or overnight, until well frozen. Slice and serve! Enjoy!
Haven't made this but I will make it this summer. Looks heavenly!
Next ingredient: Carrots
06-30-2018 07:40 PM
CARROT SOUFLE (Really Pie)
1 1/2 tbsp sugar, butter to coat pan, 2 lbs CARROTS, 3 tbsp flour, 1 tsp baking powder, 1 1/2 tsp vanilla, 1/4 cup of sugar ( I use less), 3 eggs, 1/4 cup butter, 1/4-1/2 tsp salt ( I use 1/4 or sometimes none).
Preheat oven to 350 and grease a soufle dish or any baking dish of your choice. Coat a 2 quart saucepan with butter and the sugar. Boil the CARROTS for 25-30 minutes. Put the CARROTS, flour, baking powder, vanilla and the 1/4 cup of sugar in a bowl. Beat with a mixer until smooth. Add the eggs, one at a time. Add the butter and salt. Put in the baking dish and bake for 45 minutes, until it is set in the center. Cool on rack for 30 minutes before serving.
06-30-2018 07:43 PM
@Coquille wrote:CARROT SOUFLE (Really Pie)
1 1/2 tbsp sugar, butter to coat pan, 2 lbs CARROTS, 3 tbsp flour, 1 tsp baking powder, 1 1/2 tsp vanilla, 1/4 cup of sugar ( I use less), 3 eggs, 1/4 cup butter, 1/4-1/2 tsp salt ( I use 1/4 or sometimes none).
Preheat oven to 350 and grease a soufle dish or any baking dish of your choice. Coat a 2 quart saucepan with butter and the sugar. Boil the CARROTS for 25-30 minutes. Put the CARROTS, flour, baking powder, vanilla and the 1/4 cup of sugar in a bowl. Beat with a mixer until smooth. Add the eggs, one at a time. Add the butter and salt. Put in the baking dish and bake for 45 minutes, until it is set in the center. Cool on rack for 30 minutes before serving.
NEXT INGREDIENT: SOUR CREAM
Sorry for the mistakes tonight. Who knows why! Have a great July 4th everyone!
07-03-2018 11:20 AM
My favorite use for sour cream is still Onion Soup Dip. Here's a 'homemade' version!
Ingredients:
Instructions:
Next ingredient: Onions
07-04-2018 09:35 AM
Pizza Salad
1 lb. spiral macaroni, cooked and drained
3 medium tomatoes, seeded and diced
1 lb. cheddar cheese, cubed (shortcut..buy pkg)
1 to 2 bunches green ONIONS
3 ozs. sliced pepperoni
3/4 cup vegetable or canola oil
2/3 cup grated Parmesan cheese
1/2 cup red wine vinegar
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
croutons, optional
In a large bowl, combine macaroni, tomatoes, cheddar cheese, green ONIONS, and pepperoni. In small bowl, combine, oil, Parmesan cheese, vinegar and seasonings; pour over macaroni mixture and mix well. Cover and refrigerate for several hours. If desired, top with croutons before serving.
NEXT INGREDIENT ..... ZUCCHINI
07-05-2018 01:54 PM - edited 07-05-2018 09:56 PM
Click here for the website and original recipe.
Chicken Zucchini Casserole
prep 10 mins
cook 40 mins
total 50 mins
author kimber
yield 4-6 servings
This Chicken Zucchini Casserole is full of fresh, healthy flavors and can be prepped and in the oven in as little as 10 minutes! Since you make the entire thing in one dish, it is both simple to make and clean up! It is the dinner trifecta of easy, healthy and delicious.
ETA: I made this tonight and I was surprised at how such a simple recipe could be so delicious. I followed the directions exactly, except that I par cooked (nuked) a couple of small russet potatoes, then cut them up and added them to the veggies. It made a complete meal in one casserole dish and it was so simple to prep. The chicken was tender and moist. This recipe is a keeper.
Next ingredient: tilapia filet or similar fish
07-09-2018 10:14 AM
Grouper Picatta
Works well with any solid white fish, and with chicken breasts. (Best if the meat is skinless and boneless)
Ingredients:
12-16 oz. fish fillets 3/4 to 1 inch thick , or two individual chicken breasts
1/4 cup all purpose flour
1/2 tsp. salt and freshly ground black pepper
1 Tbsp. olive oil
3 Tbsp. dry white wine (chardonnay or pino gregio)
Juice of 2 lemons (or 1/3 cup)
3 cloves garlic, peeled and thinly sliced
1-2 Tbsp. small capers, drained
3 Tbsp. butter
Chopped fresh parsley for garnish
Preheat the oven to 350 degrees, including an oven safe, non-stick skillet large enough to accept the fillets in a single layer. Oil it lightly, or spray with Pam.
Season the flour with salt and pepper and dust the fillets in the flour. Don't shake off too vigorously.
In a hot, non-stick skillet, sauté the fish briefly in oil, browning each side for a minute or so, (chicken will take a little longer) then place, uncovered, in the hot skillet in the preheated oven.
(Time in the oven should be 4-7minutes, depending upon the thickness and type of the meat.)
While baking the fish add a little butter to the skillet in which you browned the fish, and sauté the garlic briefly to soften it. Do not brown it. Then add the, wine and juice . On fairly high heat simmer, scraping the loose particles from the skillet. Add the capers and reduce the sauce by two thirds. If still a little thin, add a little flour (Wondra works best). Add the butter and whisk in. Season with salt and pepper to taste.
Serve over the fish (chicken), now fully cooked, from the oven, with parsley garnish.
Next ingredient: Pasta (any)
07-11-2018 05:38 PM - edited 07-11-2018 05:42 PM
Party PASTA Salad
1/2 cup red wine vinegar
1/2 cup olive oil
1 teaspoon dried basil
1 clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon pepper
1 lb. PASTA (Rainbow Rotini is good), cooked according to
to package directions and drained well
2 or 3 tomatoes, diced
1/2 cup grated Parmesan cheese
1/2 cup sliced black olives (about one small can)
Whisk together vinegar, oil, basil, garlic, salt and pepper.
in large bowl, mix together cooked PASTA, tomatoes, Parmesan cheese and olives. Pour dressing over and toss to thoroughly combine. Cover and refrigerate for at least one hour or overnight before serving.
NEXT INGREDIENT .... WALNUTS
07-12-2018 07:44 AM
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