Recipes

[forrestwolf]

HOW TO PLAY THE GAME:

1. The first player of the month starts the game by posting their choice of recipe. At the end of the text, she or he types their name (so we can give credit where credit is due) and "the next ingredient: xxxx. (The x’s represent that person’s choice of any ingredient that can be included in a recipe.).

2. Throughout the game, the next poster in line must use the ingredient that the person ahead chose. If you can, highlight the ingredient and/or put it in capital letters anywhere that it is used throughout the recipe. That does make it easier for everyone to see how the game works. If you aren’t that familiar with your word processor, don’t sweat it. We are more interested in your ideas than your formatting skills.

3. Because of time or system delays, some duplicate posts occur to the same ingredient. The next poster generally responds to the first post for that ingredient.

Easy Corned Beef 'n' Cabbage

Ingredients

4 cups water

1 corned beef brisket with spice packet (2 pounds)

1 medium head cabbage, cut into 8 wedges

2 large red potatoes, cut into 2-inch chunks

1 can (14-1/2 ounces) chicken broth

4 large carrots, cut into 2-inch chunks

1 medium onion, cut into 2-inch pieces

Directions

In a 6-qt. pressure cooker, combine water and contents of corned beef

seasoning packet; add beef. Close cover securely; place pressure

regulator on vent pipe. Bring cooker to full pressure over high

heat. Reduce heat to medium-high and cook for 45 minutes. (Pressure

regulator should maintain a slow steady rocking motion; adjust heat

if needed.)

Meanwhile, in a large saucepan, combine the cabbage, potatoes and

broth. Bring to a boil. Reduce heat; cover and simmer for 10

minutes. Add carrots and onion. Cover and simmer 20-25 minutes

longer or until vegetables are tender; drain.

Remove pressure cooker from the heat; allow pressure to drop on its

own. Remove beef to a serving platter. Discard cooking liquid.

Serve beef with cabbage, potatoes, carrots and onion.

NEXT INGREDIENT: BEER

[Zhills]

Bangers served on Irish Colcannon and smothered in Guinness Onion Gravy.

Ingredients

1 pound potatoes, peeled and diced
1 tablespoon butter
1 tablespoon sour cream
milk to taste
1/4 pound bacon, cut into 1 inch slices
pepper to taste
1 tablespoon butter
1/2 small head cabbage, thinly sliced
2 green onions, sliced (can omit)
salt and pepper

1 tablespoon oil
1 pound sausage
1 large onion, sliced
1 clove garlic, chopped
1 teaspoon thyme, chopped
2 tablespoons flour
1 bottle Guinness
2 tablespoons mustard
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar

Directions

Bring some water to boil, add the potatoes and simmer until fork tender, about 20-30 minutes.

Meanwhile cook the bacon in a large pan over medium heat until it renders, about 3-5 minutes. Season with pepper add the butter and cook into it foams, about a minute.

1. Add the cabbage, mix to coat and let cook until tender, about 10 minutes.

Heat the oil in a pan over medium high heat.

2. Add the sausage and cook until golden brown, about 2-4 minutes per side, and set them aside.

3. Add the onions and saute until tender, about 5-7 minutes.

4. Add the garlic and thyme and saute until fragrant, about a minute.

5. Sprinkle in the flour and let it cook for a few minutes.

6. Add the Guinness, mustard and Worcestershire sauce and brown sugar along with the sausage and simmer for 10 minutes.Remove the sausage and continue to simmer to reduce by half about 10 minutes.
Meanwhile, Mix the butter, sour cream and milk into the colcannon.

7. Divide the colcannon between 4 plates, top with sausages and cover in gravy. Servings: makes 4 servings

Next ingredient: Onions

[forrestwolf]

I always add in some cheddar cheese.........

FRIED SAUSAGE GRITS

Ingredients

4 cups water

1 teaspoon salt

1 cup quick-cooking grits

1/2 pound bulk pork sausage

1 small onion, finely chopped

Cornmeal

Oil for frying

Directions

In a saucepan, bring water and salt to a boil; slowly add grits,

stirring constantly. Reduce heat to medium-low; cover and cook for

5-7 minutes or until very thick; set aside.

In a skillet, cook and crumble sausage until browned; drain. Add

sausage and onion to grits; mix well. Spoon into a greased 8-in. x

4-in. loaf pan. Chill overnight.

Remove from pan; cut into 1/2-in. slices. Roll slices in cornmeal. In

a large skillet, fry in oil until golden brown on both sides.

NEXT INGREDIENT: CHOCOLATE

[Zhills]

Chocolate-Filled Crescents

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1/2 cup mini-chocolate chips OR Hershey chocolate squares

Powdered sugar, if desired

Could add small layer of peanut butter under chips

1. Heat oven to 350°F. Separate dough into 8 triangles.

2. Place tablespoon of chocolate chips on wide end of each triangle. Roll up, starting at shortest side of triangle, rolling to opposite point. Place on ungreased cookie sheet.

3. Bake at 350°F. for 15 to 20 minutes or until golden brown. Sprinkle with powdered sugar.

Next ingredient: Shallots

[Beebee2]

Roasted Brussels Sprouts and Shallots

24 small shallots
2 T extra-virgin olive oil, divided
2 lb Brussels sprouts, preferably small
1 t kosher salt or ground sea salt

Preheat oven to 375 deg F.

Peel shallots, leaving the root ends intact so they'll hold together. Place on a large sheet of foil; sprinkle 1 tablespoon oil over the top. Seal the packet and bake until the shallots are tender, about 45 minutes. Remove from foil and set aside to cool.

Meanwhile, remove the outer leaves from Brussels sprouts and trim the stems
Cut the small sprouts in half and quarter the larger ones. Place the shallots and Brussels sprouts in a roasting pan. Toss with the remaining 1 tablespoon oil and salt.

Increase oven temperature to 400 deg F.

Roast, tossing twice during cooking, until the Brussels sprouts are tender and lightly browned, 25 to 35 minutes.

next ingredient: sour cream

[forrestwolf]

BACON , CARMELIZED ONION POTATO SALAD

Ingredients

2 Tbsp, olive oil

2 C. red onion, diced

1/4 C. brown sugar

6 potatoes, cubed (USE RED POTAOES)

1/2 C. fresh chives, snipped (reserving 1 Tbsp. for garnish)

12 slices Smoked Bacon, diced and fried medium crisp (reserve 3 Tbsp. for garnish)

Dressing:

1 C. mayonnaise

1 Tbsp. Dijon mustard

Juice of 1 lemon

2 Tbsp. sour cream

Directions

Sauté onion in oil over medium low heat for about 5 minutes. Add brown sugar and continue to cook an additional 5 minutes. Meanwhile, boil potatoes until just tender, approximately 10 minutes. Drain and cool slightly.

Combine the onions, potatoes, chives, and all but 3 Tbsp. of the bacon. Whisk together the mayonnaise, mustard, lemon juice and sour cream. Pour mayonnaise mixture over potatoes. Toss together. Sprinkle with remaining fried bacon. Garnish with reserved chives.

NEXT INGREDIENT: CHICKEN WINGS

[Meeras]

thanks .yummy.

[sue-p]

Marinated Chicken Wings

3-5 pounds chicken wings, fresh or frozen (thawed)
1 cup water
1 cup soy sauce
1/2 cup sugar
1/4 cup pineapple juice (I use a whole can of the small size)
1/4 cup oil
1 tsp. garlic powder

Cut off wing tips and discard or save for another use.
Cut remaining wing in half.
Marinate in refrigerator for 1 hour or overnight.
Bake at 350 degrees for 1 hour or until done.
Use a 9x13" pan and turn a few times while marinating and while baking.
Posted by sue-p 3/1/14

Next ingredient in the Game will be: FRITOS CORN CHIPS

[sue-p]

Marinated Chicken Wings

3-5 pounds chicken wings, fresh or frozen (thawed)
1 cup water
1 cup soy sauce
1/2 cup sugar
1/4 cup pineapple juice (I use a whole can of the small size)
1/4 cup oil
1 tsp. garlic powder

Cut off wing tips and discard or save for another use.
Cut remaining wing in half.
Marinate in refrigerator for 1 hour or overnight.
Bake at 350 degrees for 1 hour or until done.
Use a 9x13" pan and turn a few times while marinating and while baking.
Posted by sue-p 3/1/14

Next ingredient in the Game will be: FRITOS CORN CHIPS

[forrestwolf]

This is a new take on an old standby recipe.........Turned out great........

Fiesta of a Spread

What You'll Need:

1 (10-1/2-ounce) package corn chips, crushed (MEANING FRITOS)

1/4 cup butter, melted

2 (16-ounce) cans refried beans

1 (1-1/4 ounce) package taco seasoning mix

1 (6-ounce) carton avocado dip

1 (8-ounce) container sour cream

3 (2-1/4-ounce) cans sliced ripe olives

2 tomatoes, seeded and chopped

2 (4.5-ounce) cans chopped green chilies, drained

1 (8-ounce) package Monterey Jack cheese with peppers, shredded

What To Do:

Preheat oven to 350 degrees F. Combine crushed corn chips and butter; press into bottom and 1-inch up sides of a lightly greased 9-inch springform pan. Bake 10 minutes. Cool on a wire rack.

Combine refried beans and taco seasoning mix, stirring well; spread over prepared crust. Layer avocado dip and remaining 5 ingredients over refried bean mixture; cover and chill 8 hours.

Place on a serving plate, and remove sides of springform pan. Serve with large corn chips or tortilla chips.

Notes

You might want to add a half pound shredded cooked chicken or browned ground beef to this popular Mexican spread for a hearty change. You can also substitute 1 cup homemade guacamole for avocado dip, if you enjoy making the creamy dip.

NEXT INGREDIENT: MASHED POTATOES