Recipes

[walker]

Pizza Muffin Cups

1 (8 count) can flaky Grands Biscuits

1 (10 oz) jar pizza sauce

1 lb. ground beef, cooked (or meat of choice)

1 (4 oz) can sliced mushrooms, drained

Shredded MOZZARELLA CHEESE

Preheat oven to 350.  Halve the biscuits (horizontally) and press into 16 greased muffin cups.  Add a spoonful of pizza sauce into each one.  Add some meat and mushrooms.  Top with MOZZARELLA CHEESE.  Bake for 15-20 minutes.

NEXT INGREDIENT .... HORSERADISH  ... BUTTER? 

[Zhills]

Copied this recipe on here.  Sorry, did not copy name!

Best rice pilaf in the world.  Won't try another.  Always get requests for recipe

1 cup uncle bens rice (not instant)

2 cups chicken broth

1/2 stick butter or margine

1/4 cup water

1/4 broken pasta (I use angel hair)

In pot - melt butter and add 1/4 cup broken pasta - brown (be careful not to burn)

add 1 cup rice and 2 cups chicken broth and 1/4 cup water 

bring to boil

add lid and simmer for about 18 minutes

take lid off, stir and continue cooking if necessary

I reduce the amount of butter.  This is really delicious.  I add Chicken for Chicken and Rice.

Found it!  Post by Soldier Wife 1-22-2019

Next ingredient:  Egg noodles

[house_cat]

Butter Cookies!

Ingredients

• 2 cups flour 240g
• 1/2 tsp salt 3g
• 1 cup unsalted butter 227g
• 1/2 cup sugar 100g
• 2 egg yolks
• 2 tsp vanilla extract 5mL
• 1/3 cup sanding sugar

Instructions

• In a stand mixer fitted with a paddle attachment, cream the butter, salt, and sugar together until light and fluffy.
• Add the egg yolks while mixing. Scrape down sides of the bowl.
• Add 2 tsp vanilla extract.
• Pour in the flour mixture and mix until incorporated.
• Roll the dough into a log. Wrap in parchment paper or plastic, then chill it in the refrigerator for at least an hour. I've found the best way to keep the dough from flattening out on the bottom is to pop it into an empty cardboard paper towel roll.
• Once the dough is chilled sprinkle sanding sugar on a clean surface. Unwrap the dough and roll in the sugar.
• Use a sharp knife, or dental floss, to cut dough into slices of even thickness.
• Place cookies on a parchment-lined baking sheet and bake at 350F for 10-12 minutes or until the edge is JUST turning golden brown.

@walker 

Thanks for choosing butter.  Just looking at this recipe makes my hurting pandemic heart feel happier.  Every Wednesday since our shut-downs started, I've been baking and delivering goodies to my friends.  Guess what I'll be baking this week!

Next ingredient:  paprika - hot or sweet

[walker]

Two GOOD recipes here with butter....thank you!  Looks like you both posted at same time so maybe.....

NEXT INGREDIENT ... EGG NOODLES (with PAPRIKA?)

OR  THEN .... PAPRIKA, hot or sweet

Few more days to July game for more good recipe sharing!  

[house_cat]

@walker 

I'm so sorry about that.  I must not have refreshed my browser, or something is moving slowly, because I never saw that last recipe at all.

Egg noodles are one of my favorite things in the world!  I'm very happy with egg noodles being our next ingredient.

[GenXmuse]

I hate to give up on an ingredient so here are two. Chicken paprika with egg noodles and a horseradish sauce for steak 

YIELD: 6 SERVINGS easy hungarian chicken paprikash

An easy Hungarian chicken paprikash recipe using traditional Hungarian sweet paprika… Also known as Chicken Paprikas or Csirkepaprikás, this simple spicy & creamy chicken recipe served over broad egg noodles boasts big flavor!

PREP TIME10 minutes

COOK TIME35 minutes

TOTAL TIME45 minutes

Chicken Papriks with Egg Noodles

ingredients  

• 1 (12-oz.) pkg. No Yolks Broad noodles
• 1 medium onion
• 4 tablespoons unsalted butter
• 3 tablespoons Hungarian sweet paprika
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2.5 pounds chicken breasts and thighs
• 3 tablespoons flour, divided
• 1 1/2 cups chicken broth
• 1 cup sour cream

instructions

1. Dice the onion, and cut the chicken breasts and thighs into bite-size chunks.
2. In a large skillet, sauté the onion in the butter over medium heat until translucent. Meanwhile, toss the diced chicken pieces with about two tablespoons of flour. Add the coated chicken to the pan, and brown on all sides. Once the chicken is browned, add the sweet paprika, salt, and pepper, and stir well.
3. Slowly add the chicken broth to the pan, and use a wooden spoon to scrape and deglaze the bottom of the skillet. Cover and simmer on low for 25 minutes. While the chicken is simmering, prepare the No Yolks noodles according to the directions on the package.
4. Remove the chicken to a plate. Whisk about one tablespoon of flour into the drippings left in the skillet to thicken. Turn off the heat and stir in the sour cream. Add the chicken back to the sauce and stir to coat.
5. Season to taste with additional salt, and serve immediately over broad egg noodles.

See next post

[GenXmuse]

Horseradish Cream Sauce with Roasted Garlic

A zesty horseradish cream sauce with caramelized roasted garlic and fresh thyme. Perfect for serving alongside Prime Rib, spread onto steak sandwiches, dolloped onto baked potatoes, or as a dip for shrimp. 

Course Condiment

Cuisine American

Prep Time 3 hours 35 minutes

Cook Time 1 hour

Servings 16 servings (2 tablespoons)

Calories 50kcal

Author Amanda Biddle

Ingredients

Roasted Garlic

• 1 small head garlic
• 2 teaspoons olive oil
• kosher salt

Sauce

• 1-1/2 cups sour cream
• 1/4 cup prepared horseradish (see note)
• 1/2 teaspoon Worcestershire sauce
• 1 teaspoon thyme leaves , chopped
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly-ground black pepper

Instructions

Roast the Garlic

• Preheat oven to 400 degrees F.
• Cut the top off of the garlic head, exposing the cloves. Remove any loose papery skins. 
• Place garlic head on a square piece of foil large enough to wrap around it fully, or in a small cast iron cocotte. Drizzle garlic with olive oil and season with a pinch of kosher salt. 
• Wrap the foil around the garlic to seal, or place the lid on the cocotte. Bake for 40-60 minutes, until golden and caramelized. 
• When cool enough to handle, squeeze garlic cloves from their skins and chop finely.

Make the Sauce

• In a medium bowl, stir together sour cream, horseradish, Worcestershire sauce, and chopped garlic cloves. Mash some of the chopped garlic with the back of the spoon as you're mixing. 
• Stir in thyme, salt, and pepper. Cover and refrigerate for 3-4 hours for the flavors to develop. Season to taste with additional salt and pepper before serving. 

 Next Ingredient: GREEN CHILES

[aroc3435]

                               Hungarian Beef Goulash

                       Featured Ingredient:  PAPRIKA

2 to 3 lbs. chuck roast, cut into chunks, and dusted with flour

2 good sized onions, chopped

3 to 4 cloves of garlic

1/2 lb. carrots, cut into chunks

1/2 cup to 1 cup of beef broth (I use Better than Bouillon base.)

2 to 3 Tsps Hungarian paprika, sweet OR hot

1 Tsp caraway seeds

16 oz. can of tomatoes, diced

Brown the floured beef in olive oil and set aside.  Add onions to the skillet and saute briefly just until they are translucent.  Saute the garlic cloves slightly.

Place the beef, onions, garlic, carrots, and tomatoes in a Dutch oven.  Add paprika and the caraway seeds.  Bring the heat up to high for a few minutes and then cover tightly and pull the burner heat down to a gentle simmer.  

Usually takes 2 & 1/2 to 3 hrs. to be fully cooked.

Can garnish each serving with a dollop of sour cream topped with some parsley.  Excellent served over hot, buttered egg noodles.

Note:  This is my own version of a recipe that my dear Mom made during the late 1960s in her avocado green West Bend rectangular cooker that had a heating plate underneath it.  

I have "borrowed" from other recipes that I have found over the years as well, but the caraway seeds, for me, are a must, since my Mom used them in her recipe. 

Also, apparently, authentic Hungarian goulash uses a much higher ratio of onions to the weight of the meat--close to 1 to 1.  So I typically use more onions than many would like.  Sometimes I add sauteed fresh mushrooms and a dash of Worcestershire sauce.       aroc3435

Next Ingredient: SUGAR in a savory or sweet recipe.

[walker]

Another....Double Good Recipes!!! Actually Triple Good!  Thanks  ladies but looks like next we have two ingredients ......pick one...pick both....

GREEN CHILES 

SUGAR

All recipes appreciated!  

[aroc3435]

Green Chile Cornbread

Featured Ingredients:  GREEN CHILES & SUGAR

1 cup yellow cornmeal

1 cup flour

1 Tbsp baking powder

1 Tsp baking soda

1 Tsp salt

1/2 cup packed brown sugar

2 eggs

1/2 cup buttermilk

1/2 cup (1 stick) unsalted butter, melted and cooled slightly

1 cup chopped green chiles

Preheat oven at 400 degrees.  Butter a 9 inch round cake pan.  Whisk together the dry ingredients. In a separate bowl mix the eggs, buttermilk, and melted butter together.  Stir in the chopped chiles.  Fold the dry ingredients into the wet.  Pour batter into prepared pan and bake for 30 to 35 minutes until a toothpick inserted in center comes out clean.  Cool completely on a rack before releasing from the pan.

Next Ingredient:  POSTER'S CHOICE --This way we will avoid another duplicate from posters writing at the same time!  Jinx!

And happy cooking for Sunday and the week ahead! aroc3435