Recipes

[walker]

P.S. On Strawberry Bread.....think I am going to get fresh strawberries.....slice, add little sugar, let sit so they make a juice and then make the bread.  Will let you know how it turns out!  Fresh plus juice!  Thanks for idea, Coquille!

NOW...back to game......

NEXT INGREDIENT .... Couscous

[Zhills]

Curried Couscous Salad with Dried Sweet Cranberries

Ingredients

• 1 (5.8-ounce) box instant couscous
• 3/4 cup sweetened dried cranberries
• 1 tablespoon curry powder
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 orange, juiced
• 2 to 3 tablespoons extra-virgin olive oil
• 3 to 4 scallions, trimmed and thinly sliced on an angle
• 2 tablespoons chopped fresh Italian parsley leaves
• 1/2 lemon, juiced
• 3/4 cup chopped walnuts, toasted
• Freshly ground pepper

Directions

Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.

Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.

Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.

I made this without the curry and it was delicious.

Next ingredient:  Onion soup mix

[RespectLife]

Awwww, @Zhills  @walker  I'm sorry to have cause a stir!  Thank you for all your checking!!  Much appreciated!

NEXT INGREDIENT:  ONION SOUP MIX

[Coquille]

---

@walker wrote:

P.S. On Strawberry Bread.....think I am going to get fresh strawberries.....slice, add little sugar, let sit so they make a juice and then make the bread.  Will let you know how it turns out!  Fresh plus juice!  Thanks for idea, Coquille!

NOW...back to game......

NEXT INGREDIENT .... Couscous

---

@walker That's exactly what I do. YUMMY😉

NEXT INGREDIENT: ONION SOUP MIX

[PA Mom-mom]

I hope you don't all say, "No, duh!," but here goes:

Onion Roasted Potatoes (Try this on sweet potatoes)

This recipe is usually on the Lipton Onion Soup Mix package.
Ingredients:
2 pounds of russet or red potatoes
1 package Onion Soup Mix
1/3 cup vegetable oil salt to taste

Scrub and cut into large chunks 2 pounds of potatoes (don’t peel). Place chunks into a plastic bag or bowl. Add 1/3 cup vegetable oil and 1 envelope onion soup mix. Shake or combine well. Dump into a throw- away pan or lined sheet pan. Bake uncovered at 450 degrees for 40 min. or more stirring once or twice. If you like, add salt at any time.

Note: You can also use sweet potatoes with this recipe. It is a good alternative to candied sweet potatoes. I serve them for Thanksgiving.

Next Ingredient: Mint

[Zhills]

Stuffed Bell Peppers with Lebanese Spices

Prep Time  20 mins  Cook Time  45 mins  

These stuffed bell peppers with Lebanese spices are filled with beef and rice then cooked in a garlic and mint infused tomato broth. 

Ingredients

• 4 large bell peppers top removed, hollowed out
• 1 pound ground sirloin or lamb
• 1/2 cup long grain, enriched white rice uncooked
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 6 cloves garlic grated and divided
• 20 ounces tomato juice or tomato paste mixed with water
• 2 tablespoons dried mint
• 1/4 cup lemon juice

Instructions

1. In a medium bowl, mix together ground sirloin, uncooked white rice, salt, pepper and 3 of the grated garlic cloves. Stuff peppers equally with 1/4 of the mixture then place peppers in the bottom of a deep pot.
2. In a large bowl, whisk together tomato juice, dried mint, lemon juice and remaining 3 cloves of grated garlic. Pour mixture over the peppers, making sure that the peppers are covered with the liquid. (Add more tomato juice if needed.)
3. Bring pot to a boil on high heat then reduce to low and cover with lid. Cook on low for 45 minutes or until peppers are tender and rice and meat is cooked through.
   
   

Serve with Lebanese Laban Cucumber Yogurt Sauce.

Ingredients

• 2 cups plain low fat yogurt
• 2 cups cucumber finely chopped
• 1 juice of lemon
• 2 tablespoons dried mint
• 2 cloves garlic grated
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Combine all ingredients in a medium bowl and mix well.
2. Check for seasoning and add more lemon, garlic, mint or salt depending on your personal preference.

I have never made these but had a friend who made them.  Super good!  She didn't serve with this sauce.  She poured the juice from the pan over them and rice!

Next ingredient:  Summer squash

[PA Mom-mom]

@Zhills Thanks for the interesting Lebanese recipe. My son has traveled all over the world and is always suggesting middle eastern recipes. This one will come in handy when peppers are in season!

Next ingredient: Summer squash

[Zhills]

Squash and Onions with Brown Sugar

Serves 2

• 2  medium yellow squash
• 1 medium yellow onion
• 2 tablespoons unsalted butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 tablespoons brown sugar

Slice the squash into 1/2-inch rounds, cutting larger rounds in half. You should end up with roughly 2 cups of cut squash. Cut the onions into similar-sized slices.

Add the butter to a wide saucepan that has a lid, and heat over medium heat. When the butter has melted, add the onions and cook until soft, 4 to 5 minutes.

Add squash, and season with salt and pepper. Mix in the brown sugar.

Stir until the vegetables are coated, then cover and cook for about 20 minutes, until squash is very soft.

Remove the cover and continue to cook for about 8 minutes, just to give the juices a chance to evaporate slightly. There will be some liquid in the pan, but it should be thicker than water, almost like a glaze.

Season with more salt and pepper, if needed, and serve immediately.

Next ingredient:  hot dogs

[Bluffbaker]

These are super cute to make in muffin tins.

Corn Dog Casserole

8 Servings

2 Tbsp. butter or margarine (plus more if needed)

2 (16 oz.) pkg. hot dogs

2 eggs

1 1/2 cups milk

1/4 tsp. pepper

2 (8 1/2 oz.) pkg. corn muffin mix

Quarter each hot dog lengthwise; cut into thirds (there will be 12 pieces per hot dog).  Working in batches, saute the hot dogs in butter or margarine for 5 minutes.  In a large bowl, combine the eggs, milk and pepper; stir in the hot dogs.  Add the corn muffin mixes and stir to combine the ingredients. Spread the mixture in a greased 3-quart baking dish.  Bake at 400° for 30 minutes or until golden brown.

To bake in muffin cups, divide batter among 24 greased muffin cups.  Bake at 400° for 15 minutes.  Remove from oven and let cool 10 minutes.  Run a knife around the edge of each muffin before removing from the pan.

Next Ingredient:  Can of lemonade

[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