Recipes

[momtochloe]

Please excuse the rather early entrance for the July Recipe Game but the technological gods lined up and I went for it!  Well I don't know about you but summer has entered with a big, fat, humid cloud and neither me or my hair are particularly thrilled about it . . . 

So on that cheery note, let's share not only some cool, temperature friendly recipes but I love the idea you smart folks have introduced about also sharing smart tips and techniques.  Good on you my friends, great idea!  And apologies to @ijohnbaptiste  for my not well thought out assumption.  Yikes, boo on mtc!

Thank you to @sabatini  for sharing our beloved friend Mrs. G's excellent tips for reviving bread (so greatful as it's just me so I don't always use up what I buy in time).  Also thanks to all of you that share such kind words to me each new recipe game.  It means the world to me, trust me . . . 

So repeat after me, no more throwing away salvagable bread! . . . 

_________________________________________________________

I've used this trick for years. I buy a French baguette every week. At home, I cut it into thirds and freeze it. When I am ready to warm a section, I thaw it and dip it into hot water. I then set it aside for enough time to allow the bread to absorb the moisture before warming it in a 375º oven for about 5 minutes. It works every time.

REVIVING STALE BREAD

Stick the Bread Under Water

This step might seem terrifying at first, but stay with us. Turn on a faucet of running water—either hot or cold will do—and stick that loaf of bread right under it. Try to position it so the exposed or cut-side is facing away from the faucet, but if the loaf’s interior gets wet, fear not. Food director Carla Music has performed this trick with a totally saturated loaf to great success. Don’t be timid; get the crust good and wet before proceeding.

Put the Bread In the Oven

If your oven has a “warm” setting and you’ve been waiting to use it, this is your moment. If not, just set it to 300-325 degrees and pop the bread in the oven, directly on the rack. Set a timer for 6-7 minutes, depending on the size of the loaf—or 10-12 for a super wet loaf (like one whose interior has gotten drenched). What emerges will be a good-as-new loaf: Moist on the inside, crackly-crust on the outside.

Be Happy! You Now Have a Fresh Loaf of Bread

What is this trickery? How does this all work? The water turns to steam, which rehydrates the bread’s crumb, or interior, while the heat of the oven firms up the crust. As a bonus, your kitchen smells great. Now grab that jam—we’ve got a loaf of bread to eat.

Next, S or something crunchy

[Q-Checker]

Thanks for the interesting tip on reviving stale bread. Also, just wondering if Chloe lives on Postoak Road?

• Next - something starting with S or something crunchy

[sabatini]

This was posted by @vabreeze at the very end of the June Recipe Game.

I add a sprinkling of chili lime seasoning (Tajin) and eat withh tortilla chips or Frito scoops.

Shrimp Salsa

Source:  Allrecipes

INGREDIENTS

1/2 lb salad shrimp

2 Roma tomatoes, diced

1/2 red onion, diced 

1/4 cup minced cilantro

1/4 cup fresh lime juice  

1 tsp salt

1 tsp freshly ground black pepper

1 clove garlic, minced

DIRECTIONS

Stir all ingredients together, cover w/ plastic wrap & refrigerate until flavors meld, at least 1 hr. Serve cold.

Next ingredient or recipe title uses the letter 'T'

[Zhills]

Tacos.....your way!

Next ingredient starts with a U or your choice!

[Shihtzursqmom]

Peach UPSIDE down cake

From taste of home

3/4 cup butter, softened, divided
1/2 cup packed brown sugar
2 cups sliced peeled fresh peaches
3/4 cup sugar
1 lg egg , room temperature
1 teaspoon vanilla
1 1/4 cup all purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 2% milk

Melt 1/4 cup butter pour into ungreased 9 inch round baking pan
Sprinkle the brown sugar over butter
Arrange peach slices over brown sugar evenly

In a large bowl cream the sugar and remaining butter until light and fluffy beat in egg and vanilla
Combine the flour , baking powder, and salt
Add to creamed mixture alternately with the milk
Beating well after each addition
Spoon over peaches
Bake at 350 until a toothpick inserted in center Comes out clean
45/50 mins
Cool for 10 mins before inserting onto serving plate
Serve warm

Next starts with V or your choice

[walker]

VEGETABLE Beef-V Soup

1 lb. lean ground beef

1 (12 oz) pkg. frozen seasoning blend*

1 (46 oz) bottle V-8 juice

2 (16 oz) pkgs. frozen mixed VEGETABLES

3/4 teaspoon pepper

Brown and crumble ground beef with seasoning blend in a Dutch oven over medium-high heat; drain.  Add V-8 juice, mixed VEGETABLES, and pepper.  Bring to a boil and continue to boil for 3 minutes.  Then simmer for 30 minutes.

* If you can't find frozen seasoning mix, you can make your own mix of chopped onions, bell peppers, celery and parsley.

NEXT .... INGREDIENT OR RECIPE TITLE USING LETTER..

              ..... W 

[house_cat]

Mason Jar Watermelon Frosé

Ingredients

• 1 c. rosé wine
• 1/3 c. watermelon juice
• 1 mint spring, for garnish, optional

• 1. Combine rosé and watermelon juice in a 16-ounce mason jar. Attach metal lid and screw band.
  2. Freeze for 1 hour then shake the jar once. Continue freezing and shaking the jar every 30 minutes until the liquid is slushy, 1 to 1 1/2 hours.
  3. Serve garnished with mint sprig, if desired.

TIP: Don't fret if you forget about your frosé in the freezer and it becomes hard as a rock. Simply let it sit at room temperature for 30 to 45 minutes, shaking it occasionally, until it's loosened back up.

Next recipe or ingredient begins with X, or your choice.

[walker]

OK, I'm going to stretch the X a bit here to move on.....

Sweet Onion Bread Skillet

1 large sweet onion, thinly sliced

2 tablespoons butter

2 tablespoons X-tra 😉 Virgin Olive Oil, divided

1 can refrigerated pizza crust

1/4 cup grated Parmesan cheese

In a large cast-iron or other ovenproof skillet, sauté onion in butter and 1 tablespoon X-tra Virgin Olive Oil until softened.  Reduce heat to medium-low; cook stirring occasionally, 15-20 minutes or until golden brown.  Remove and set aside.

Brush bottom and sides of skillet with remaining oil.  Unroll  dough into skillet; flatten dough and build up edge slightly.  Top with onion mixture and cheese.  Bake at 450 until golden brown, 10-12 minutes.  Cut into 4 wedges.

NEXT ... INGREDIENT OR RECIPE TITLE USING LETTER..

              ..... Y 

[house_cat]

@walker 

That recipe looks xtraordinarily, xceptionally xcellent!

NEXT ... INGREDIENT OR RECIPE TITLE USING LETTER..

              ..... Y 

[walker]

@house_cat .... 😂😂..thanks....I hope everyone has an X-TRA Special....X-TRA DEEELICIOUS 4TH!

NEXT ..... Y