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 that post he or she should indicate their choice of "Next Ingredient".

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 through out the recipe.

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

This is a recipe I intend to try this month.....It comes from Cabot Creamery

Sour Cream Popovers with Corned Beef & Poached Eggs

Ingredients

2 pounds corned beef, brined but not cooked (or 1 pound already-cooked corned beef from deli, chopped)

1 tablespoon Cabot Unsalted Butter, melted

3/4 cup milk

1/2 cup Cabot Sour Cream

2 large eggs for popovers plus 6 large eggs for poaching

2 tablespoons chopped fresh chives

1 teaspoon salt

1 cup King Arthur Unbleached All-Purpose Flour

2 tablespoons oil

1 medium onion, chopped

Directions

Cook corned beef according to package directions; trim fat and chop. (Alternatively, use deli corned beef as above.)

Preheat oven to 425°F. Brush 6-hole popover pan or 6 custard cups (set on baking sheet) with melted butter and place in oven to heat while you prepare popover batter.

In medium bowl, combine milk, sour cream, 2 eggs, chives and salt; beat with electric mixer until well combined.

Slowly beat in flour until it is fully incorporated and mixture is smooth.

Remove popover pan or custard cups from oven; fill each cup about halfway with popover batter.

Return to oven and bake for 15 minutes; reduce oven temperature to 350°F and continue baking for 15 to 20 minutes longer, or until popovers are well puffed and deeply golden.

Meanwhile, heat oil in large skillet; add chopped corned beef and onions and cook, stirring, until onions are tender and mixture is lightly browned. Poach remaining 6 eggs in large shallow pan of simmering water.

To serve, cut off tops of popovers and fill each bottom with some of corned beef mixture. Top each with poached egg and popover top.

NEXT INGREDIENT: GREEN PEAS

[house_cat]

I'm thinking about a recipe for peas, but in the meantime I just had to say, WOW! THAT LOOKS SO GOOD!

[walker]

forrestwolf.......once again, thanks for getting us started here...I always love your clever titles!

Pea 'n' Peanut Salad

1 pkg. (10 ozs.) frozen peas, thawed

1 cup dry roasted peanuts

1 cup chopped celery

6 bacon strips, cooked and crumbled

1/4 cup chopped red onion

1/2 cup mayonnaise

1/4 cup prepared zesty Italian salad dressing

Combine peas, peanuts, celery, bacon and onion. In small bowl, combine the mayonnaise and Italian dressing. Pour over salad and toss to coat. Chill until serving.

NEXT INGREDIENT: ZUCCHINI

[Zhills]

Roasted Vegetable Ratatouille

<h4 style="margin: 10pt 0in 0pt;">Makes 10 cups (easy to reduce amounts)</h4>

Capers give this vegetarian side dish just the right tangy touch. Spoon the ratatouille over steamed brown rice, if desired.

<h4 style="margin: 10pt 0in 0pt;">Ingredients</h4>

1 pound eggplant, 1/2-inch dice
1/4 teaspoon salt
1 pound zucchini, 1-inch dice
1 pound yellow squash, 1-inch dice
1/2 pound yellow onion, 1-inch diced
1/2 pound red bell pepper, 1-inch dice
1/4 cup extra virgin olive oil
1 pound Roma tomatoes, 1-inch dice
2 tablespoons minced fresh garlic
3 tablespoons minced fresh oregano
1/4 teaspoon freshly ground black pepper
3 ounces baby nonpareil capers, drained

<h4 style="margin: 10pt 0in 0pt;">Method</h4>

Preheat oven to 400°F. Dice eggplant first. Combine with salt, set aside in a colander to drain. Prepare remaining ingredients. Combine tomatoes, garlic, oregano and black pepper, set aside. Combine eggplant, squash, onion and bell pepper, with olive oil. Place in roasting pan. Bake 45 minutes, stir once during cooking. Stir in tomato mixture, bake 20 minutes. Stir in capers.

Next ingredient: Rice

[sue-p]

Chow Mein Hot Dish

1 lb. ground beef
1/2 cup chopped celery
1/4 cup chopped onions
3/4 cup uncooked Minute rice
1-1/4 cups boiling water
1/2 tsp. salt
1 can Campbell's condensed chicken and rice soup, undiluted
4 oz. can sliced mushrooms, drained
1 Tbsp. brown sugar
2 Tbsp. soy sauce
1 tsp. margarine
1-1/2 cups chow mein noodles (I use Rice Noodles-look just like regular but finer)

In a saucepan, over medium heat, stir and cook ground beef, celery and onions until meat is browned; drain. Place rice in a lightly greased 2 quart baking dish. Pour boiling water over the rice. Stir in remaining ingredients except chow mein noodles. Cover and bake for 30 minutes. Remove cover. Stir; bake uncovered for 30 minutes more. Stir in the chow mein noodles just before serving.
Serves 4.
Resource: The Great Minnesota Hot Dish
Posted by sue-p 3/4/15

Next ingredient in the Game will be: Canned Shoestring Potatoes

[walker]

Hi sue-p....just had to laugh at this ingredient thinking of my DH. One time I was out of town and left some Sloppy Joe's for him. He found some shoestring potatoes and put them on top for crunch ....ha...his new signature dish! Hopefully, someone can offer a real recipe here..... NEXT INGREDIENT......CANNED SHOESTRING POTATOES!

[Zhills]

Shoestring Potato Candy Recipe

Ingredients:

1 12 oz. bag of white chocolate chips
1 1/2 cups shoestring potato sticks
1 cup of roasted salted peanuts

Directions:
Shoestring Potato Candy Recipe, a sheet-pan with parchment and set aside. Melt the white chocolate chips in a heavy saucepan over very low heat. Take your time and be careful not to scorch the chocolate. Mix shoestring potato sticks and peanuts together and then add to the melted white chocolate. Fold the mixture together until all the shoestring potatoes and peanuts are coated. Drop heaping teaspoons of the mixture onto the parchment lined sheet pan. Let cool until hard. These will set up very quickly if refrigerated for about 10 minutes. Store in an airtight container.

Next ingredient: Worcestershire sauce

[Zhills]

On 3/4/2015 Zhills said:

Shoestring Potato Candy Recipe

Ingredients:

1 12 oz. bag of white chocolate chips
1 1/2 cups shoestring potato sticks
1 cup of roasted salted peanuts

Directions:
Shoestring Potato Candy Recipe, a sheet-pan with parchment and set aside. Melt the white chocolate chips in a heavy saucepan over very low heat. Take your time and be careful not to scorch the chocolate. Mix shoestring potato sticks and peanuts together and then add to the melted white chocolate. Fold the mixture together until all the shoestring potatoes and peanuts are coated. Drop heaping teaspoons of the mixture onto the parchment lined sheet pan. Let cool until hard. These will set up very quickly if refrigerated for about 10 minutes. Store in an airtight container.

Next ingredient: Broth (any)

[HonnyBrown]

Chicken, Mushroom and Wild Rice Casserole from Progresso

Ingredients

1 box (6.2 oz) fast-cooking long-grain and wild rice mix (with seasoning packet)

1 3/4 cups Progresso™ chicken broth (from 32-oz carton)

2 tablespoons vegetable oil

2 packages (4 oz each) fresh gourmet blend mushrooms

1 large onion, chopped (1 cup)

1 can (10 3/4 oz) condensed cream of chicken with herbs soup

3/4 cup milk

1/2 cup sour cream

1 teaspoon chopped fresh thyme leaves

3 cups chopped cooked chicken

1/2 cup sliced almonds, toasted

? Directions

Heat oven to 325°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook rice as directed on package, using broth for liquid. Let stand 5 minutes.

Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook mushrooms and onion in oil 5 minutes or until onion is tender. Stir in soup, milk, sour cream and thyme until blended. Stir in chicken and cooked rice. Spoon mixture into baking dish. Sprinkle with almonds.

Bake uncovered 30 minutes or until hot and bubbly.

Next ingredient: fresh cilantro

[forrestwolf]

Had this cocktail in Jax Beach, and have loved it ever since..........

Cucumber-Cilantro Margarita

Ingredients

4 thin slices peeled cucumber

2 tablespoons fresh cilantro leaves, plus 1 sprig (also good with basil)

2 tablespoons sugar

3 lime wedges

2 1/2 ounces silver tequila

2 ounces triple sec

Juice of 1 fresh lime

Large ice cubes

Kosher salt

Directions

Muddle 3 slices cucumber, 2 tablespoons cilantro leaves, the sugar and 1 lime wedge in the bottom of a cocktail shaker. Add the tequila, triple sec and lime juice. Fill the shaker with ice and shake heavily. Rub a rocks glass with the remaining 2 lime wedges and coat with salt (optional). Fill a glass with ice and strain the cocktail into the glass. Garnish with the cilantro sprig and remaining cucumber slice.

NEXT INGREDIENT: YELLOW RICE