Recipes

[house_cat]

@GenXmuse 

What's the next ingredient?

[aroc3435]

Good morning @house_cat   It is MUSHROOMS.  It was listed under the photo.  Hope you are having a happy Sunday.

aroc3435

[house_cat]

@aroc3435 

@GenXmuse 

Oops! Thanks! I missed it.

[AnikaBrodie]

Recipe - Mini Meatloaves (with ground beef)

Ingredients:

1 egg

¾ cup milk (2%)

½ cup oatmeal

1 teas. salt

1 lb. ground beef

Optional:  1 tbsp. Worcestershire sauce, 1 teas. parsley, garlic, oregano, basil, onion, cut up mushrooms

1/3 cup ketchup (+-)

¼ cup brown sugar

Sliced mushrooms

Directions:

Preheat oven to 350 degrees.

In large bowl combine egg, milk, oatmeal and salt.  Add options if desired.  Add ground beef, mixing well.  Form mixture into 12 round mini loaves.  Place these in muffin or cupcake tins for ease in baking.

In separate bowl combine ketchup and brown sugar.  Spoon over each meatloaf.  Top each meatloaf with sliced mushrooms.

Bake, uncovered, at 350 for 40 to 42 minutes.

NEXT INGREDIENT:  HADDOCK

[walker]

Parmesan Fish Sticks *

2 tablespoons olive oil

2 lbs. Cod or HADDOCK fillets

1 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon pepper

2 cups plain breadcrumbs

1/4 cup chopped fresh parsley leaves

4 tablespoons butter, melted

1/2 cup grated Parmesan cheese

3 large eggs

Preheat oven to 450*.  Grease a sheet pan with the olive oil.

Cut fish fillets into 2 1/2" long and 1" wide strips.  Combine flour, salt and pepper in shallow bowl.  Set aside.  Combine breadcrumbs, parsley and butter with fork in a separate bowl.  Add the Parmesan cheese and stir to combine.  Beat eggs in another bowl.

Bread the fish by giving strips a good coating of the seasoned flour.  Tap off any excess.  Dip in beaten eggs until coated.  Roll the egg-coated fish in the crumb mixture; press crumbs into fish if necessary.  Place on oiled sheet pan.  

Bake for 10 minutes, flip fish sticks and continue cooking until breading is deep golden and fish is cooked through, about another 8-10 minutes.

* A Pioneer Woman recipe but she says bake at 450....up to you...I usually do 425.  She also says use salted butter, I use unsalted.  Cook's choice.....tweak on your own.  You can also adjust to less fish.

NEXT INGREDIENT ......  GREEN BEANS 

[Zhills]

How to Make Refrigerator Pickled Veggies

• Prep time: 10 minutes  Cook time: 5 minutes

The recipe makes a fairly sweet pickle. You can cut the sugar in half for a more sour and tart pickle, if desired.

INGREDIENTS

• 1 pound Kirby or other small cucumbers
• 1 small sweet yellow onion (optional)
• 1 cup apple cider vinegar
• 1 cup water
• 1/4 cup granulated sugar
• 1 Tbsp kosher or sea salt (not iodized table salt)
• 1 1/2 tsp pickling spice, homemade or bought

METHOD

1 Wash and dry the jars: Wash 2 wide-mouth pint jars and their lids in hot, soapy water. Set them aside to dry.

Rinse the cucumbers well under cold water, pat them dry, and then set them on a towel to dry completely.

2 Slice the cucumbers and onion, then pack them in the jars: Slice the cucumbers and onion into slices 1/8- to 1/4-inch thick.

Firmly pack the cucumbers and onions into the jars, fitting in as many as you can without smashing them. Leave 1/2-inch or so of headspace at the top of the jars.

3 Make the brine: In a small saucepan over medium-high heat, bring the vinegar, water, sugar, salt, and pickling spice up to a simmer. Stir occasionally and continue simmering until the sugar and salt are dissolved.

4 Pour the brine over the vegetables:  Fill the jars until the cucumbers and onions are covered. It's OK if a few small pieces poke out the top.

5 Cool and refrigerate for 24 hours: 

Screw on the lids, then let the jars cool to room temperature (about an hour).

Place them in the refrigerator. Wait at least 24 hours before eating the pickles in order to let the flavors develop.

Use them within one month, if they last that long!

cucumbers = any veggie, green beans, carrots, cucumbers, cauliflower, beets  etc., I prefer to steam or cook then cut into small pieces.

Next ingredient:  onions

[house_cat]

I want to preface this post by saying that I don't necessarily recommend this recipe. I watched Lidia Bastianich prepare it on her show last week, and I was intrigued... maybe even a little horrified by it.  I'm not a huge fan of fruit or raw onions, and even with my Italian heritage, I have never heard of this salad.  Still, I thought it was interesting enough to warrant a posting in our recipe forum.  I'd love feedback if anyone has ever heard of this or tasted it.

Orange and Red Onion Salad

With a sharp, thin-bladed knife, shave off the peel and pith of each orange completely, exposing the flesh of the fruit.

Slice the oranges into rounds about 1/3-inch thick (you’ll have about 4 cups of slices in all). Handle them gently so they remain intact.

Peel the onion and slice it into very thin rounds (about 1-1/2 cups in all).

Lay out the orange rounds on a serving platter prettily (I pile up all the broken pieces in the center, making a colorful mound).

Separate the onion rings and scatter all over the oranges.

Sprinkle the salt over the top. Grind lots of coarse pepper over the top. Drizzle 2 tablespoons of your best olive oil all over the top. Shower the parsley over all. And serve!

And as Lidia always says, "Tutti a tavola a mangiare!"

Il prossimo ingrediente è la melanzana.

The next ingredient is eggplant.

[Zhills]

Just posted but this is such an easy delicious recipe, I would like to share....

STUFFED EGGPLANT

1 medium eggplant (about 1 lb) cut in half

Scoop out pulp leaving ½ inch shells.  Save.

Filling:

4 oz sausage (according to taste) crumbled

Saute until browned, add:

1 sm onion

1 sm green pepper

1 clove garlic

eggplant pulp, diced small

Saute 5 minutes

Stir in:

½  C bread crumbs (plain or seasoned)

2 T grated Parmesan

½  t salt

Spoon mixture into eggplant halves.

Pour 1 cup spaghetti sauce into skillet or large pot. Add eggplant halves. 

Cover and simmer 15-20 min. until eggplant is tender.

to serve... 

Spoon sauce over top of eggplant halves.  Sprinkle with Parmesan!

Next ingredient:  Summer squash

[house_cat]

@Zhills 

Omgosh! That sounds sooooo goooood!

Next ingredient: summer squash

[GenXmuse]

Summer Vegetable Tian

Fresh summer vegetables and savory herbs are layered together then topped with cheese before baking to perfection in this summer vegetable tian.

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Total Cost: $5.11 recipe / $0.85 serving

Servings: 6

Author: Beth - Budget Bytes

Ingredients

• 1 medium yellow onion $0.42
• 2 cloves garlic, minced $0.16
• 1 Tbsp olive oil $0.11
• 1 medium zucchini $0.75
• 1 medium yellow squash $0.56
• 1 medium potato $0.77
• 1 medium tomato $0.71
• 1 tsp dried thyme $0.10
• Salt & pepper $0.05
• 1 cup shredded Italian blend cheese $1.40
• 1 Tbsp chopped parsley, optional garnish $0.08

Instructions

• Preheat the oven to 400ºF. Dice the onion and mince the garlic. Sauté the onion and garlic with olive oil in a large skillet over medium heat until the onions are soft and transparent (about 5 minutes).
• While the onion and garlic are sautéing, slice the zucchini, yellow squash, tomato, and potato thinly (1/4-inch slices). Make sure the potatoes are very thin so that they soften quickly while in the oven.
• Coat the inside of an 8x8" casserole dish with non-stick spray. Spread the sautéed onion and garlic in the bottom of the dish. Arrange the other sliced vegetables, stacked vertically like dominos, in an alternating pattern. Season the top of the vegetables generously with salt, pepper, and dried thyme.
• Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove the foil, top with the shredded cheese, and bake without the foil for an additional 15-20 minutes, or until the cheese is golden brown. Top with chopped fresh parsley for garnish, if desired.

Next Ingredient:  MOZZARELLA CHEESE