Recipes

[house_cat]

Cinnamon Baked Pears

INGREDIENTS

• 4 ripe Beurre Bosc pears, peeled
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon butter
• 1/3 cup light vanilla Fruche, to serve

METHOD

• Step 1
  Preheat oven to 180°C. Cut each pear in half and stand on a piece of foil large enough to enclose 2 halves. Sprinkle with combined sugar and cinnamon. Dot with butter. Wrap in foil. Place on a baking tray.
• Step 2
  Bake pears for 30 minutes or until tender. Place in bowls. Pour over sauce from inside foil. Serve with Fruche.

Next ingredient:  barley

[Zhills]

Beef Barley Soup 

1 lb beef, cubed

EVOO

S&P

2 cups beef broth

dash Worcestershire

1/4 cup soy

1/2 C carrots

1/2 C celery

1/2 sm onion

1 potato, cubed

1/4 C pearl barley

1 tsp thyme

Brown meat in EVOO.  Add stock, and sauces.  Simmer 1 1-1/2 hours.

Cook veggies in pan.  Cook 5 mins. Remove

Cook mushrooms 5 mins over med high heat.  Remove.

After 1 hour, add sauted veggies (except mushrooms) potato, barley and thyme.

Cook another hour on simmer.  Add mushrooms at end.  Easily doubled if needed.

Next ingredient:  Greens, any kind

[walker]

Mixed Baby GREENS and Orange Salad

1 tablespoon wine vinegar

1/4 teaspoon salt

little pepper

1/4 cup olive oil

2 qts. Salad GREENS

3 navel oranges, sliced (or 1 can Mandarine Oranges)

2 tablespoons pine nuts, lightly toasted, optional

Mix vinegar with salt and pepper; whisk in olive oil.  Add GREENS and oranges, mix gently.  (If using the mandarine oranges, drain well.)

NEXT INGREDIENT ..... CHICKEN

[Bluffbaker]

Chicken Salad

8 Servings

4 chicken breast halves

1 onion, quartered

1 stalk celery, halved

1 (8 oz.) can water chestnuts, drained and chopped

1/4 cup sweet pickle relish, drained

1 (2 oz.) jar diced pimentos, drained

1/4 cup chopped  pecans

1/2 cup chopped celery

3 hard-boiled eggs, peeled and chopped

mayonnaise (enough to moisten)

salt to taste

pepper to taste

Cover chicken with water; add salt, onion and stalk of celery.  Bring to a boil; reduce heat.  Cover and cook until chicken is tender, about 1 hour. Discard onion and celery.  Skin and debone chicken; chop into small chunks.  Add remaining ingredients; mix well.  Keep refrigerated.

Next Ingredient:  Saltine crackers

[Sassy7356]

Easy Crispy Chicken

Crushed Saltine Crackers to make 2 cups 

1 tsp seasoned salt

garlic powder, to taste

6 boneless, skinless chicken breasts

1/2 cup butter, melted

Preheat oven to 425 degrees and grease your baking dish.

Mix cracker crumbs, seasoned salt and garlic powder in a shallow bowl.

Dip chicken breasts into melted butter and then press into cracker mixture until coated.

Place in baking dish and bake for 45-60 minutes.

Next ingredient: packet of Hidden Valley Original Ranch Dips Mix

[Firemans Wife 2001]

3 Packet Roast

Ingredients:

1 large beef roast

1 1/2 cups water

1 package dry Italian-style salad dressing mix

1 packet dry brown gravy mix

1 package dry Hidden Valley Ranch dressing mix

Directions:

Whisk together the water, Italian dressing mix, brown gravy mix and ranch dressing mix in a bowl until smooth. Place the beef roast into a slow cooker and pour the sauce over top. Cook on low for 8 hours.  

NEXT INGREDIENT:   SHRIMP

[walker]

SHRIMP Appetizer Spread

1 pkg. (8 oz) cream cheese, softened 

1/2 cup sour cream

1/4 cup mayonnaise

3 pkgs. (5 oz) frozen cooked  salad SHRIMP, thawed

1 cup seafood sauce

2 cups (or less) shredded part-skim mozzarella cheese

1 medium green pepper, chopped

1 small tomato, chopped

3 green onions with tops, sliced

Beat cream cheese, sour cream and mayonnaise until smooth.  Spread mixture on a round 12-inch serving platter.  Sprinkle with SHRIMP.  Top with seafood sauce.  Sprinkle with mozzarella cheese, green pepper, tomato and green onions.  Cover and refrigerate.  Serve with crackers or dipping chips.

NEXT INGREDIENT ..... CAULIFLOWER

[PA Mom-mom]

Ham "Mock Mac" and Cheese

This is a riff on George Stella’s recipe. I’ve changed it a little to avoid some of the fat.

Ingredients:

Olive oil or butter ( I use butter)

Kosher salt for water

1 large head CAULIFLOWER, cut into small florets and pieces

3/4 cup skim milk

4 oz. Neufchatel

1 1/2 tsp. Dijon mustard

1/2 tsp. kosher salt

1/4 tsp. ground black pepper

1/8 tsp. garlic powder

1 1/2 cups shredded cheddar cheese, plus 1/2 cup more for topping the casserole

8 oz. ham slice, cubed ( I use the pre-packaged ham slices or ham steaks)

Directions: Preheat the oven to 375°F. Bring a large pot of water to a boil and season with salt. Oil or butter the casserole dish. Cook the cauliflower in the boiling water for about 5 minutes until crisp, yet tender. Drain well and transfer to the baking dish. Bring the milk to a simmer in a small saucepan and whisk in the Neufchatel, mustard, salt, pepper, and garlic until smooth. Stir in 1 1/2 cups of the cheese and whisk for just a minute until the cheese melts. Remove from the heat and pour into the casserole dish, covering the cauliflower. Sprinkle the cubed ham over the mixture, top with the remaining 1/2 cup cheese and bake for about 15 minutes until browned and bubbly hot.  Let cool for about 5 minutes and serve.

NEXT INGREDIENT: CUMIN

[walker]

White Chili.......Crock Pot Recipe

3 (15 oz) cans Great Northern beans, drained

8 ozs. (or little more) cooked and shredded chicken breasts

1 cup chopped onions

1 1/2 cups chopped yellow, red or green bell peppers

2 jalapeño peppers, stemmed, seeded,chopped, optional

2 garlic cloves, minced

2 teaspoons ground CUMIN

1/2 teaspoon salt

1/2 teaspoon dried oregano

3 1/2 cups chicken broth

Toppings....sour cream, shredded cheddar cheese, tortilla 

                   chips

Combine all ingredients, except toppings, in crock pot.

Cover and cook on low 8-10 hours or High 4-5 hours.

NEXT INGREDIENT ...... BAKING SODA OR BAKING 

                                       POWDER, maybe both!

[house_cat]

Cherry Layer Cake

Ingredients

• For the Cake:
• 3 cups sifted cake flour
• 2½ teaspoons baking powder
• 1 teaspoon salt
• ⅓ cup unsalted butter, room temperature
• ⅓ cup vegetable shortening
• 1½ cups sugar
• ¼ cup maraschino cherry juice
• ¾ cup whole milk
• ¼ tsp almond extract
• 16 maraschino cherries, cut into eighths
• 5 egg whites, room temperature, stiffly beaten
• For the Frosting:
• 8 oz (1 block) cream cheese, room temperature
• ¾ cup (1½ sticks) unsalted butter, room temperature
• ¼ cup maraschino cherry juice
• 6 cups confectionary sugar

I haven't had flour or sugar in almost 3 months and this cake looks so good!

Here's the website with directions.

Next ingredient: asparagus

Oops.  Just realized someone already chose asparagus on this thread.

How about green beans?