Recipes

[Shihtzursqmom]

KRAUT Salad

1 lg can KRAUT , drained
2 cups sugar
1/2 cup apple cider or white vinegar
2 cups diced celery
1/2 cup chopped green pepper
1/2 cup diced onion
1/2 cup chopped pimentos
Mix sugar and vinegar in small saucepan
Bring to a boil ,
In lg bowl mix the KRAUT , onion , peppers and pimento
Pour the sugar / vinegar mixture over vegetables
Mix well
Store in refrigerator 12 hours before serving

Next letter L or your choice

[Zhills]

Lazy Chicken Parmesan with Spaghetti

Ingredients

• ½ box    1 (1lb) box thin spaghetti
• 1            2 (24oz) jars of marinara or pasta sauce
• 1 ½ C     3 cups shredded mozzarella cheese
• ¼ C        1/2 cup grated parmesan
• 4             8 frozen chicken patties  (Tyson) 
• Seasoning to taste (optional)

Instructions

              Preheat your oven to 375 degrees.

              Put water on to boil for spaghetti

Prepare the precooked chicken (breasts, tenders or nuggets) according to directions.

1. Grease a 9x13 baking dish.
2. Cook and drain the spaghetti according to the package instructions.
3. Mix spaghetti with 3/4 of the tomato sauce (1.5 jars) and half of shredded mozzarella. Season to your liking. 
4. Dump the pasta into your casserole dish and top with the COOKED chicken patties.
5. Cover with Mozzarella cheese, more sauce and sprinkle with Parmesan Cheese.
6. Bake for an additional 15 minutes, or until the cheese is melted and starts to brown.

Quick!  Easy!  Delicious!

Next ingredient starts with M or your choice.

[house_cat]

One Pot Pasta with

Tomato Mascarpone Sauce

from vanillaandbean.com

• 2 tbs extra virgin olive oil
• 1/3 cup shallot, finely chopped
• 1 1/2 tbs fresh garlic minced, about 3 plump cloves
• 2 tbs tomato paste
• 28 ounces canned, whole peeled tomatoes
• 1 3/4 cups  water
• 1 tsp Italian seasoning
• 1/4 tsp red pepper flaks
• 1 tsp fine sea salt
• 8 ounces penne pasta
• 2/3 cup Mascarpone cheese
• 5 cups  fresh spinach lightly packed,  chopped

Instructions

• In a 3.5 quart saute pan or 4 quart Dutch oven, add the olive oil and heat until it shimmers. Turn the heat down to medium-low and stir in the shallots and garlic. Cook for 6-7 minutes, stirring occasionally, OR until shallots are soft and garlic is slightly golden and fragrant.
• Meanwhile, empty the tomatoes into a bowl and either crush the tomatoes by squeezing them with your hands or mash with a potato masher until broken down into smaller bits. Set aside.
• To the shallots and garlic, add the tomato paste, stirring and mashing frequently for about 3 minutes, or until slightly darker in color. Sprinkle in the Italian seasoning, red pepper flake and salt. Stir.
• Pour the tomatoes and water into the pot and bring to a boil. Add the penne, adjust the heat to simmer, stirring frequently to prevent sticking. Cook until aldente, about 11-14 minutes. It will seem almost soupy, but will thicken as the remaining ingredients are added.
• Remove from heat and stir in the mascarpone cheese until completely melted. Return to low heat and stir in the spinach, adding one handful after another stirring until wilted. Taste for salt adjustment.
• Spoon into bowls and serve with fresh grated Parmesan, torn basil leaves and fresh ground black pepper.

Next recipe or ingredient begins with letter N.

[Shihtzursqmom]

This is a old simple recipe I’m sure everyone is familiar with but I thought I’d post it to get the game moving

Nacho dip

1 can chili
1 small jar picante sauce
1 lb velveta cheese
Melt cheese in saucepan add picante sauce and chili
Stir well simmer 5 mins or place all ingredients in crock pot on low until cheese is melted stir well

Next Ingredient O or your choice

[walker]

Vidalia ONION Vinaigrette

1 Vidalia ONION, quartered

1/3 cup red wine vinegar

3/4 cup sugar

1 tablespoon dry mustard

1 teaspoon salt

1 cup vegetable or OLIVE OIL

1 1/2 teaspoons poppyseed

Process ONION in a food processor or blender until finely minced.  Add vinegar, sugar, mustard and salt; process until well-mixed.  With processor running, add OLIVE OIL in a slow, steady steam.  Stir in poppyseed.

NEXT ... INGREDIENT OR RECIPE TITLE USING LETTER

              ..... P

[Zhills]

PAN ROASTED LEMON POTATOES  (10 mins)

Ingredients

• 1 lb. baby red or yellow potatoes
• 3 to 4 tbsp. butter
• 1 lemon, juice of
• 2 tsp fresh snipped dill (optional)
• Salt and pepper to taste

Instructions

1. Place the whole potatoes in a shallow, microwave safe glass bowl in a single layer (you may need to do two batches if they don't all fit). Cover the bowl with plastic wrap, making sure to the potatoes are not touching the plastic wrap.
2. Microwave on high for 4 minutes and 30 seconds.
3. Be careful when removing from microwave, as the dish will be very hot.
4. Uncover and slice each potato in half.
5. Meanwhile heat a large cast iron skillet over medium heat.
6. When the skillet is hot, toss in the potatoes, 3 tbsp of butter and 1/2 of the lemon juice, stir to coat the potatoes. Season with salt and pepper, and the dill.
7. Let the potatoes caramelize in the pan, by stirring just twice per minute, until they are golden brown on all sides.
8. Add more butter and more lemon juice if desired. Enjoy!

Q...Just pick one!

[walker]

Boursin Cheese QUICHE*

1 refrigerated pie crust (or make your own)

1 cup shredded Swiss Cheese

1/4 cup chopped green onions

1/4 cup chopped ripe olives

1 small tomato, seeded and diced

3 eggs

1/2 cup whipping cream

1 (5 oz) pkg. Boursin Spice Cheese

Preheat oven to 375 degrees.  Place pie crust in pan. Spread 3/4 cup Swiss cheese on top of pie crust.  Sprinkle onions, olives and tomato over the Swiss cheese.  Mix together eggs, cream and Boursin cheese; pour over the above ingredients in pie crust.  Sprinkle with remaining 1/4 cup Swiss cheese.  Bake on lower shelf of oven 35 minutes or until puffed and golden brown.  Let stand 5 minutes before cutting wedges.  

* Very old recipe my mother had which she fixed for me 

many years ago.  I remember how much I liked it and saved her recipe after she passed away.  Still haven't made it myself...ha.

NEXT ... INGREDIENT OR RECIPE TITLE USING LETTER

              ....... R 

[Shihtzursqmom]

From Taste of the south magazine

Farm Stand ROASTED Pepper Pimiento Cheese


Makes about 2 cups
Ingredients
1 red bell pepper, quartered and stem, pith, and seeds discarded
1 jalapeño, halved lengthwise and stem, pith, and seeds discarded
1 banana pepper, halved lengthwise and stem, pith, and seeds discarded
1 tablespoon olive oil
1 teaspoon kosher salt
1 (8-ounce) package cream cheese, softened
½ cup mayonnaise
2 teaspoons Worcestershire sauce
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground red pepper
8 ounces freshly shredded extra-sharp Cheddar cheese
Crackers, to serve
Instructions
Position oven rack to highest level. Preheat oven to broil. Line a baking sheet with foil.
In a large bowl, toss together bell pepper, jalapeño, banana pepper, oil, and salt until evenly coated. Place pepper mixture on prepared sheet, skin side up.
Broil until skin is blackened, 5 to 7 minutes. (Watch peppers carefully during cooking time.) Transfer to a bowl, and cover with plastic wrap; let stand for about 10 minutes. Peel charred skin off peppers and discard; finely chop peppers (see kitchen tip).
In a stand mixer fitted with the paddle attachment, beat cream cheese over medium speed until smooth. Add mayonnaise, Worcestershire, paprika, garlic powder, onion powder, and ground red pepper; beat on low speed until combined, scraping down sides of bowl. Add Cheddar cheese and chopped peppers, mixing until just combined. Transfer mixture to an airtight container and refrigerate until ready to use, up to 5 days. For easier spreading, let come to room temperature before using. Serve with crackers.

Next ingredient or recipe using S or your choice

[RespectLife]

This recipe is from Meredith, the  Blue Jean Chef....it tastes wonderful

Strawberry Mango Margarita Jam  BJC

Prep Time 10 mins   Cook Time 20 mins  Total Time 30 mins

 This strawberry mango margarita jam does have a hint of booze in it, but you'll hardly notice. What you will notice is the bright fresh flavor it adds to toast, yogurt or even on a tortilla crostini with queso fresco.   Servings: 48 Makes 3 - 8oz. Jars    Calories: 20 kcal

Ingredients

• 4 cups strawberries quartered
• 2 cups mango diced
• juice of 2 limes
• zest of 1 lime
• ¼ cup silver tequila
• 2 teaspoons pectin
• ½ cup agave syrup
• 1 tablespoon Cointreau or Triple sec orange liqueur
• pinch of salt

Instructions

1. Crush the strawberries with a potato masher or dice them into small cubes (or buzz them very briefly in a food processor – but then you’ll have to wash the food processor).
2. Prepare your jam jars by sterilizing them in the dishwasher on the sterilize cycle or simmer the jars and lids in water on the stovetop for 15 minutes. Remove the jars and let them air dry on a rack.
3. Place 2 to 3 small plates in the freezer. You will use these later to test the gel point of the jam.
4. Heat a large stockpot over low heat. Add the crushed strawberries, mangos, lime juice, lime zest and tequila. Stir in the pectin until dissolved. Bring the mixture to a boil that is vigorous enough that it continues to boil even when stirred down.
5. Stir in the agave syrup and continue to boil vigorously for 1 minute.
6. Turn off the heat and skim away any foam that rises to the surface.
7. Test to see if the jam has set by dropping a teaspoon of jam onto one of the plates from the freezer. If the jam has reached its gel point it will set up quickly on the plate. If the consistency is good, proceed to the next step. If the jam is too thin, continue to boil the mixture, checking every 5 minutes with a new plate from the freezer.
8. When the jam is the right consistency, add the triple sec and a pinch of salt.
9. Using a wide funnel, fill the sterilized jars with hot jam, leaving ½-inch of room at the top. Wipe any jelly from the top and sides of the jars with a clean towel and screw on the lids, but do not over-tighten.
10. Preserve the jam for long storage by using the water bath canning instructions or simply refrigerate the jars and eat within 3 to 4 weeks.

Amount Per Serving (1 Tbsp) Calories 20 Calories from Fat 9  Fat 1g2% Saturated Fat 1g5% Sodium 1mg0% Potassium 30mg1% Carbohydrates 4g1% Fiber 1g4% 

Sugar 3g3% Protein 1g2% Vitamin A 75IU2% Vitamin C 9.7mg12% Calcium 3mg0% Iron 0.1mg1%

Next Ingredient 'T' or your choice

[house_cat]

Sweet and Sour Chicken Meatballs

from Country Living Magazine

For the Sauce:

• 1/2 c pineapple juice
• 1 tsp. cornstarch
• 1/4 c. ketchup
• 2 tbsp. light brown sugar
• 1 1/2 tsp. soy sauce1 tsp. 

  canola oil

• 2 tsp. chopped garlic
• 1/2 c. diced pineapple
• Kosher salt and freshly ground black pepper

For the Meatballs:

• 1 lb. ground chicken
• 3 scallions, sliced, plus more for garnish
• 1 large egg, beaten
• 1/4 c. plain breadcrumbs
• 1 1/2 tsp. chopped garlic
• 2 tbsp. canola oil

• Cooked rice and snow peas, for serving

1. Make Sauce: Whisk together pineapple juice and cornstarch in a bowl. Add ketchup, sugar, soy sauce, oil, and garlic and whisk to combine. Add pineapple and season with salt and pepper.
2. Make Meatballs: Combine chicken, scallions, egg, breadcrumbs, and garlic in a second bowl. Season with salt and pepper. Form mixture into 10 meatballs.
3. Heat oil in a large nonstick skillet over medium heat. Add meatballs and cook, turning occasionally, until golden brown on all sides and cooked through, 12 to 14 minutes.
4. Remove to a plate. Add sauce to skillet (whisking just before adding to reincorporate cornstarch) and cook, stirring occasionally, until thickened, 2 to 4 minutes.
5. Add meatballs and any juices and cook, turning, until coated, about 1 minute.
6. Serve over rice, garnished with scallions, and snow peas alongside.

Do I get extra credit for using TWO Ss?

Next recipe or ingredient begins with letter T.