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Honored Contributor
Posts: 21,144
Registered: ‎11-03-2013

 

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.  Heart

 

.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

  1. In a food processor, combine strawberries and sugar and pulse until well combined. Set aside.
  2. Combine cool whip, lemonade concentrate, and sweetened condensed milk. Mix until smooth and creamy with mixer.
  3. Pour lemonade mixture into pie crust
  4. 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!)
  5. 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

 
Respected Contributor
Posts: 2,707
Registered: ‎07-20-2011

@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.  Heart

 

.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

  1. In a food processor, combine strawberries and sugar and pulse until well combined. Set aside.
  2. Combine cool whip, lemonade concentrate, and sweetened condensed milk. Mix until smooth and creamy with mixer.
  3. Pour lemonade mixture into pie crust
  4. 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!)
  5. 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

 

 

Happiness is not a destination, it is a way of life.
Respected Contributor
Posts: 2,707
Registered: ‎07-20-2011

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.

Happiness is not a destination, it is a way of life.
Respected Contributor
Posts: 2,707
Registered: ‎07-20-2011

@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!

Happiness is not a destination, it is a way of life.
Esteemed Contributor
Posts: 5,485
Registered: ‎11-15-2011

My favorite use for sour cream is still Onion Soup Dip.  Here's a 'homemade' version!

 

Ingredients:

  • 1 cup sour cream
  • 1 tablespoon onion flakes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Better Than Bouillion beef base

Instructions:

  1. In a small bowl, combine all ingredients. Chill for one hour.  Enjoy!

 

Next ingredient:  Onions

 

Esteemed Contributor
Posts: 7,643
Registered: ‎03-26-2010

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

Honored Contributor
Posts: 8,451
Registered: ‎03-09-2010

Re: JULY 2018 RECIPE GAME

[ Edited ]

 

Click here for the website and original recipe.

 

Baked Chicken and Zucchini - One dish easy dinner 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.

Ingredients
  • 3-4 boneless, skinless, chicken breasts (about 2 lbs)
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder
  • 1 medium zucchini
  • 1 medium yellow squash
  • 1/2 medium sweet yellow onion
  • 1/2 cup pesto, prepared
  • 4 oz parmesan cheese
  • 4 oz mozzarella
Instructions
  1. Preheat the oven to 375˚F.
  2. Chop the zucchini, squash, and onion and combine.
  3. In a large casserole dish, lay the chicken in a flat single layer and season it with the salt, pepper and garlic powder.  Next layer the veggies on and then dollop the pesto over the veggies, then top with the cheeses.
  4. Bake on the middle rack for 35-45 minutes or until chicken is cooked through, 165˚F internal temp. If it starts to brown more than desired, loosely cover with foil until it is done cooking.
  5. Serve hot and enjoy!

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

~ house cat ~
Esteemed Contributor
Posts: 5,485
Registered: ‎11-15-2011

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) 

 

Esteemed Contributor
Posts: 7,643
Registered: ‎03-26-2010

Re: JULY 2018 RECIPE GAME

[ Edited ]

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

Regular Contributor
Posts: 232
Registered: ‎03-19-2011
10 to 12 Servings
 
1 1/2 cups walnuts, divided
3 cups sifted all-purpose flour
3 tsp. baking powder
1 tsp. salt
2 cups brown sugar, packed
4 eggs
1 cup vegetable or canola oil
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. cloves
3 Tbsp. milk
3 cups grated carrots
cream cheese frosting (homemade or store bought)
 
Coarsely chop 1 cup walnuts; set aside.  Finely chop the remaining walnuts.  Grease 3 (9-inch) round cake pans.  Coat each pan with approximately 2 1/2 tablespoons of the finely chopped walnuts.
 
Combine the brown sugar, eggs, oil and spices in a large bowl; beat with a mixer until combined.  Resift the flour with baking powder and salt.  Add half the flour mixture to the creamed mixture, beating until combined.  Add the milk all at once, beating until combined.  Add the remaining flour mixture and beat until combined.  Stir in the carrots and remaining walnuts.
 
Divide the batter evenly between the three pans.  Bake at 350° for 25 to 30 minutes or until done.  Cool pans on wire racks 10 minutes.  Remove cakes from the pans and cool completely on wire racks.  Frost with cream cheese frosting.
 
Next Ingredient:  Lime juice