Recipes

[kelshar]

@shortbreadlover  What's the next ingredient?

[shortbreadlover]

the next ingredient is packaged soup

[forrestwolf]

French Onion Meatballs

Ingredients

1 pkg homestyle meatballs or your favorite brand of frozen meatballs (2 pound size)

1 pkg dry onion soup mix

1 can(s) cream of mushroom soup

1 can(s) cream of onion soup

1 can(s) water

SPECIAL NOTE: YOU CAN ALSO MAKE YOUR OWN MEATBALLS, IF YOU PREFER.

Directions

1. In crock pot, whisk together soup mix, soups, and water.

Homestyle Meatballs, remove from freezer and place in slow cooker. Stir together with sauce.

3. Cook on low heat for about 4 to 6 hours or on high for about 2 to 3 hours, gently stirring occasionally. Serve hot.

4. This recipe can easily be doubled or even tripled if you need to make a lot for a party or other get together. The frozen meatballs saves time and is very easy. 

NEXT INGREDIENT:  BACON

[Zhills]

It is a pleasure to follow you again @forrestwolf !

BROWN SUGAR BACON ROASTED SWEET POTATOES

2 large sweet potatoes, peeled and diced into 1/2″ cubes
5 strips of bacon, diced
1/4 cup olive oil
1/2 cup brown sugar + more for sprinkling

Preheat oven to 350⁰.

Line a baking sheet with parchment paper or tin foil.

In large bowl add your sweet potatoes and olive oil and toss to coat.

Add in your bacon and brown sugar and again toss to coat and distribute your bacon.

Lay your ingredients on the baking sheet.

Roast in oven for about 30-35 minutes or until sweet potatoes are fork tender.

Next ingredient:  Ground beef

[forrestwolf]

JALAPENO POPPER SLOPPY JOES INGREDIENTS

• 1 pound ground beef
• 1 cup onion chopped
• 1 cup ketchup
• 2 jalapenos chopped
• 2 tablespoons apple cider vinegar
• 1 cup tomato sauce
• 2 teaspoons worcestershire sauce
• 8 ounces cheddar cut into cubes
• 1 8 oz package cream cheese cut into cubes
• fresh jalapeno slices optional
• 6 slices bacon cooked and crumbled
• INSTRUCTIONS

• In a large skillet over medium heat cook ground beef, onion, and jalapeno until onions are soft and translucent, about 5 minutes. Use a spatula to break up ground beef, stirring frequently. 

• Add ketchup, apple cider vinegar, tomato sauce, and Worcestershire sauce. Cook another 6-8 minutes, stirring to combine with meat.

• Add 3/4 of the cheddar, cream cheese and bacon, stirring for just a second before serving on toasted hamburger buns and top with remaining cheddar cheese.

  NEXT INGREDIENT: SPAGHETTI SQUASH

[rrpell]

Suffed Buffalo Chicken Spaghetti Squash

1. 2 medium spaghetti squash  (6-7 inches long)
2. 2 cups cooked shredded rotisserie chicken (from deli)
3. 1 cup grated cheddar or Mexican mix cheese * (see note below)
4. 1/3 cup hot sauce (I like Franks)
5. 2 TBSP melted butter
6. 1/3 cup sour cream
7. 1 jalapeno, diced with stems and seeds removed
8. 1/4 cup chopped green onion **(see note below)
9. salt and pepper to taste
10. blue cheese dressing 

*plus extra grated cheese for topping    

**plus extra green onions for garnishing 

Instructions

1. Pre-heat oven to 400 degrees 
2. Slice your spaghetti squash in half lengthwise and scoop out the seeds.
3. Line a lipped baking sheet with foil 
4. Rub the cut side of the spaghetti squash with olive oil and place face down on your baking sheet.
5. Roast for 30-40 minutes, or until tender and easily pierced with a fork.
6. While the squash is roasting, shred your chicken
7. In a medium-large bowl, combine shredded chicken with cheese, hot sauce, melted butter, sour cream, jalapeño, green onion, salt, and pepper.
8. Using a fork, scrape squash to make strands taking care to leave a shell of each half.  Add the squash strands to your chicken mixture and mix.  Divide the chicken/squash mixture equally into the four halves. 
9. Place squash back onto baking sheet dish, sprinkle with extra cheese and cover with foil.

Bake at 350 degrees for around 20 minutes. Remove foil and return to oven for another ten minutes.  

Garnish with extra green onions and serve with your favorite blue cheese dressing.

Next ingredient:  tuna

[kelshar]

TUNA Casserole 

3 cups egg noodles 

1 tbls butter

1 small onion, diced

2 stalks celery, diced

2/3 cups frozen peas

1 can tuna, 5-6 oz., drained

10.5 oz can condensed mushroom soup

1/3 cup milk 

1 cup cheddar

1 tbls parsley

CRUMB TOPPING 

1/2 cup panko breadcrumbs 

1 tbls butter, melted

1/2 cup cheddar 

1 tbls parsley

Preheat oven to 425 degrees. Combine topping ingredients and set aside. Boil noodles al dented until tender, 5-7 minotes.

In a large bowl, combine noodles, onion, peas, soup, milk, cheese, TUNA and parsley. Mix well. Spread into a 2 quart Casserole dish and top with crumb topping.

Bake 18-20 minutes or until bubbly.

NEXT INGREDIENT: LEMON

[forrestwolf]

Lemon Drop

INGREDIENTS IN THE LEMON DROP COCKTAIL 

2 oz

Vodka

1⁄2 oz

Triple sec

1 oz

Simple syrup

1 oz

Fresh lemon juice

Glass: 

Cocktail or coupe

HOW TO MAKE THE LEMON DROP COCKTAIL

Coat the rim of a cocktail glass with sugar and set aside (do this a few minutes ahead of time so the sugar can dry and adhere well to the glass).

Add all the ingredients into a shaker with ice and shake.

Strain into the prepared glass.

NEXT INGREDIENT:  SWEET POTATOES

[Zhills]

                                     

Roasted Sweet Potatoes and Brussels Sprouts

Serves Serves 6-8    

Ingredients

•  1 pound Brussels sprouts, trimmed
•  1 large sweet potato (1 pound)
•  2 cloves garlic, smashed
•  1/3 cup olive oil
•  1 teaspoon cumin
•  1/4 or 1/2 teaspoon garlic salt
•  1 teaspoon salt
•  pepper to taste
•  fresh thyme, to garnish

Instructions

1. Preheat your oven to 400 degrees F.
2. Trim your Brussels by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut any large ones in half. Add to a large bowl.
3. Peel your sweet potato and chop into 1-2 inch pieces. Add to the large bowl.
4. Smash 2 cloves of garlic and add it to the bowl.
5. Pour 1/3 cup olive oil over the vegetables.
6. Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.
7. (Line a large sheet pan with foil if you want super easy cleanup)
8. Drizzle a little olive oil onto the sheet pan and rub it all over the pan (or foil) with your hand. Or you could spray it really well with nonstick spray.
9. Pour the veggies onto the pan.
10. Roast at 400 for about 30-40 minutes. The veggies are done when they are brown and a fork slides into them easily.

If you posted this recipe, I would probably  read it and laugh!  I saw it and decided to make it to see if I could post it.....Surprise!!!  This combination is really delicious together.  I used frozen baby Brussels and used Thyme instead of Cumin.  (not that different).  Worth a try if you like either/both of these!

Next ingredient:  Any seafood

[forrestwolf]

I bought a cookbook back in 1987, just to get this one recipe. I had just eaten in at Captain Anderson's Seafood in Panama City Beach, FL. I have posted it years ago, but it bears repeating...

SNAPPER MARGUEREY

6 Snapper fillets (4 oz each)

2 dozen raw scallops

12 oz can of select oysters

mornay sauce

2 dozen medium shrimp, raw/deveined

Parmesan cheese

coarse crumbled crackers

Bring a quantitiy of lightly salted water to the boiling point. Place the snapper fillets in the water and return it to the boiling point. Allow 10 minutes of cooking for each inch thickness of fish. After about 5 minutes, add the oysters, scallops, and shrimp. Cook until all four items are done. (this is only minutes)

Pour off water. Place a fillet, four oysters, four shrimp and four scallops in a casserole dishes. cover with mornay sauce, a gererous sprinkling of Parmesan cheese and coarse cracker crumbs. Place the dishes in a preheated 375 degree oven. Brown lightly.

A Rich Mornay Sauce

2 tablespoons butter

6 tablespoons Swiss cheese

2 tablespoons plain flour

2 tablespoons Parmesan cheese

1 cup whole milk

2 tablespoons prepared mustard

1 cup Half and Half

white pepper

Melt butter in shallow saucepan on medium heat. Add flour and blend completely. Add milk and Half and Half stirring constantly and bring to just below boiling. When thickened to desired consistency, add white pepper, mustard, chunks of the Swiss cheese and Parmesan cheese, until well melted and blended. Makes about 2 cups of a rich and tasty sauce.

They would place the snapper in the center of like a pasta bowl, and put the shrimp, scallops, and oysters around the snapper, and then continue to follow the recipe as instructed.....This was a very rich but wonderful dish that I can still taste to this day.......

NEXT INGREDIENT:  MAYONNAISE