Recipes

[Zhills]

Cream cheese and hot pepper jelly

Soften cream to room temperature so it will be easy to spread.

Spread cream cheese on your favorite cracker and top with red or green hot pepper jelly!  Enjoy!

Throwback from the 50s and college days!

Next ingredient:  Sweet/Bell peppers

[walker]

Grilled Veggie Mix

2 medium zucchini, cut into 1/2" slices

1 large green pepper, cut into 1/2" squares

1 large SWEET RED PEPPER, cut into 1/2" squares

1 lb. fresh mushrooms, halved

1 large onion, cubed

6 medium carrots, cut into 1/4" slices

2 cups fresh broccoli florets

2 cups fresh cauliflowerets

Dressing:

1/4 cup olive oil

1/4 cup butter, melted

1/4 cup minced fresh parsley

2 garlic cloves, minced

1 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon salt

Place vegetables in the center of two large pieces of double-layered heavy-duty foil.  Combine dressing ingredients; drizzle over vegetables; toss gently to coat.*

Fold foil around mixture and seal tightly.  Grill, covered, over medium heat for 30 minutes or until vegetables are tender, turning package once.

* can also mix veggies and dressing in bowl and then put into foil package

NEXT INGREDIENT ..... MUSTARD, any variety

[Coquille]

@walker I used to make a huge batch of that recipe every week and we would have it with Italian or French Bread and Hummus. I haven't made it for at least a year.

Thanks, for the reminder.

Next Ingredient: MUSTARD

[Zhills]

My Quick Stovetop Mac and Cheese

1 cup elbow macaroni (dry)
2 Tbsp        butter
1                  egg
1 sm can    evaporated milk
¼ tsp           hot sauce
½ tsp           salt
 -                  pepper
¼ tsp           mustard
4 oz             sharp cheddar, shredded

In a large pot of boiling, salted water cook the pasta and drain.
Return to the pot and melt in the butter. Toss to coat.

Whisk together in a bowl the..
eggs, milk, hot sauce, salt, pepper and mustard.

Stir into the pasta and add  cheese.

Continue to cook and stir over low heat for 3 minutes or until creamy.

Serve.

Next ingredient:  potatoes

[aroc3435]

Tunafish Patties Nizzarda

The Italian Cookbook by Maria Luisa Taglienti

Random House, NY  1955  1st Edition  Page 107

14 oz can tuna fish (I use chunk light, packed in water.)

2 cups mashed potatoes

1/4 cup freshly grated Parmesan cheese

3 eggs, well beaten

4 Tbsps. parsley, chopped

1 clove garlic, chopped very fine

1/2 tsp. salt (I use much less.)

1/4 tsp. pepper (I instead use 1/2 tsp. white pepper.)

1/2 cup bread crumbs

olive oil for frying

Mash tuna thoroughly and mix to a smooth paste with potatoes, cheese, eggs, parsley, garlic and seasoning.  Shape into flat cakes, 1/2 inch thick and 2 inches in diameter.  Dip in bread crumbs and fry in hot oil until golden.  Serve hot or cold. Serves 6.

NEXT INGREDIENT:  BUTTER

[Coquille]

@aroc3435  I make these patties and  I add sweet relish and instead of pepper, I use lemon pepper. This might sound crazy but if I have a little bit of potato chips in a bag, I crush them and add them to the mix.   Gooood. Thanks.

[aroc3435]

@Coquille   Oh the potato chips are a great idea to Americanize this.  I would use the pickle relish if I used leftover ground up baked ham instead of tuna to make these.

I love playing around with recipes by swapping ingredients and seasonings to make a different flavor profile within a standard recipe category, once I have the original  one down pat.

I've been experimenting a lot lately with classic sauces to expand and enhance my recipe repetoire.

At the moment I'm working on perfecting a Chinese master stock to use in that country's dishes.  One thing I've discovered is the use of some herbs, spices or other ingredients that I never would have expected and that a chef in a Chinese restaurant will keep that master stock going, replenishing it as necessary.  Of course, these days it is kept refrigerated or frozen.

Thanks so much for suggesting your wonderful additions!  And the NEXT INGREDIENT is BUTTER!

[Coquille]

@aroc3435  Sorry I forgot to add the next ingredient. 

NEXT INGREDIENT :  BUTTER

[walker]

Baked Chicken Breasts

2 cups sour cream

1/4 cup lemon juice

3 teaspoons Worcestershire Sauce

1/4 teaspoon pepper

3 teaspoons celery salt

1 teaspoon paprika

1/2 teaspoon garlic salt 

6-8 chicken breasts, boneless/skinless*

1 package Pepperidge Farm Stuffing, crushed

3/4 cup BUTTER

Mix together the first seven ingredients in large bowl; add chicken breasts and coat completely.  Cover and refrigerate for 24 hours.

Remove chicken breasts from sauce (discard sauce).  Coat chicken breasts in the stuffing mix.  Place in baking dish.  Melt the BUTTER and pour half of it over the chicken.  Bake at 350 degrees for 30 minutes (uncovered).  Pour remaining BUTTER over chicken and bake another 30 minutes.

* you can add up to 10 chicken breasts if needed

NEXT INGREDIENT ..... LETTUCE 

[Coquille]

Green Beans and LETTUCE

3 Tbsp canola oil, 1 package French Style Green Beans, 1 cut up onion, 1/2 cup of broth, 1/4 tsp sugar or agave, 1/2 head of LETTUCE, 1/4 tsp fresh dill, thyme, a touch of lemon pepper, 2 tbsp oil or butter, 3 1/2 tbsp flour (oil and flour to make a roux). I would also add caraway seeds sometimes.

Put the canola oil in pan and add green beans and sauté with the onion. Add the broth and the sugar and cover. Cook for a little while (I have never timed this). Add the LETTUCE, dill thyme and basil. Sauté until the lettuce cooks down and the liquid evaporates. Thicken with the roux (flour and fat). Heat the oil in a saucepan on medium heat, then whisk in the flour and mix till the mixture becomes a thick paste like cake frosting. Continue cooking  until it very gently bubbles Do Not Let It Burn. Cook, a few more minutes. This is a very old, made up recipe so some of the ingredients don't have measurements.

NEXT INGREDIENT:  COTIJA CHEESE or FETA CHEESE ( IMO not the same but it is somewhat of a sub).