Reply
Honored Contributor
Posts: 9,872
Registered: ‎03-26-2010

Creamy Tuna Twist

 

1 cup MAYONNAISE

2 tablespoons cider vinegar

dash of pepper

4 oz rotini, cooked

1 (7 oz) can tuna, drained (or more)

1 cup frozen peas, thawed and patted dry

1 cup sliced celery

1/2 cup chopped red onion

1/4 cup snipped dill (or 1 tablespoon dried)

 

In a large bowl stir together first three ingredients until smooth.  Add remaining ingredients, mix together well.

Cover and chill.

 

(sometimes I add peanuts or almonds to this)

 

NEXT INGREDIENT ...... RAISINS

 

 

Honored Contributor
Posts: 9,872
Registered: ‎03-26-2010

An oldie but goodie ..... Serve with ham.  

 

RAISIN Sauce

 

1 cup RAISINS

2 1/2 cups water

2/3 cup brown sugar

2 tablespoons cornstarch

3 teaspoons dry mustard

1 1/2 teaspoons salt

1/4 teaspoon cloves

3 tablespoons vinegar

 

Simmer RAISINS in water for 10 minutes.  Combine other ingredients and add to cooked raisins (do not drain).  Cook on med-lo until thick, stirring occasionally.  Serve warm or room temperature.  Refrigerate any that is leftover.

 

 

NEXT INGREDIENT ...... DICED TOMATOES, canned or 

                                       fresh

Esteemed Contributor
Posts: 7,169
Registered: ‎11-15-2011

Re: MARCH 2019 RECIPE GAME

[ Edited ]

Pasta Pomodoro

Ingredients:

8-10 Roma tomatoes ( I have used Cherry tomatoes)
8-10 leaves fresh basil
2-3 cloves garlic
Red pepper flakes to taste
2 tablespoons olive oil
salt and pepper
pound of pasta  (I use rigatoni)
Pecorino Romano cheese

Easy Cooking Instructions:

Before you start… Put water on to boil for pasta.  
Cut tomatoes in eighths; set aside. 
Slice garlic thin. 
Cut basil into strips.

Add olive oil, basil, and garlic to large skillet pan. 

Make sure the pan is deep enough to hold all the
tomatoes and the pasta that you will add later. 

Simmer for a minute or two.  Do not let the garlic brown
Add the tomatoes. 
Cover and cook 15 minutes or until tomatoes become a sauce. 
Add salt and pepper to taste.

Cook the pasta while tomatoes are cooking. 
When pasta is ready add directly to tomato sauce in pan. 

Mix and serve.  Garnish with fresh basil and cheese. 

 

Great meal for Lent!

 

Next ingredient:  Lamb  (any cut)

 

 

 

Trusted Contributor
Posts: 1,649
Registered: ‎06-20-2010

Braised Lamb Shanks with Parmesan-Chive Grits  Ingredients

  • 2 tablespoons olive oil
  • 4 lamb shanks (about 11 oz.) each, trimmed
  • 5 teaspoons kosher salt, divided
  • 1 teaspoon black pepper
  • 2 medium-size yellow onions (about 1 lb.), cut into 1-inch wedges
  • 2 large carrots, cut into 2-inch pieces
  • 3 garlic cloves, smashed (about 1 Tbsp.)
  • 1/2 cup dry red wine
  • 1 cup crushed tomatoes
  • 1/4 cup chicken broth
  • 1 teaspoon ground cumin
  • 1 tablespoon cornstarch
  • 4 cups plus 1 Tbsp. water, divided
  • 1 cup uncooked stone-ground yellow grits
  • 2 1/2 ounces finely shredded Parmigiano-Reggiano cheese
  • 1/4 cup plus 2 Tbsp. chopped fresh chives, divided
  • 2 tablespoons unsalted butter
  • How to Make It
    Step 1

    Heat 2 tablespoons olive oil in a large skillet over medium-high. Sprinkle lamb with 2 ½ teaspoons salt and 1 teaspoon pepper. Cook until browned, about 3 minutes per side. Remove lamb from skillet. Add onions, carrots, and garlic; cook, stirring occasionally, until slightly softened, about 4 minutes. Add ½ cup dry red wine; cook, until mostly evaporated, about 3 minutes. Transfer mixture to a 6-quart slow-cooker. Stir in tomatoes, chicken broth, and ground cumin. Add lamb shanks, nestling into tomato mixture. Cover and cook on LOW until lamb is very tender, about 6 hours.

    Step 2

    Transfer lamb shanks to a plate. Pour cooking mixture through a wire-mesh strainer into a bowl; discard solids. Reserve strained cooking liquid. Set aside lamb shanks, covered.

    Step 3

    Bring 2 cups reserved strained cooking liquid to a simmer in a small saucepan over medium. Whisk together cornstarch and 1 tablespoon water. Whisk cornstarch mixture into cooking liquid; cook until thickened and reduced by half, about 12 minutes. Set sauce aside; keep warm.

    Step 4

    Bring 4 cups water to a boil in a medium saucepan. Whisk grits into boiling water; cook, whisking constantly, until smooth, about 45 seconds. Return to a boil; cover and reduce heat to medium-low. Cook until tender, about 20 minutes. Whisk in Parmigiano-Reggiano cheese, 1/4 cup chopped fresh chives, unsalted butter, and 2 1/2 teaspoons kosher salt.

    Step 5

    Divide grits among 4 shallow bowls. Top each with a lamb shank; spoon sauce over top, and garnish with 2 tablespoons chopped fresh chives.

    Braised Lamb Shanks with Parmesan-Chive Grits

     

The strength of the wolf is the pack, and the strength of the pack is the wolf.......
Esteemed Contributor
Posts: 7,169
Registered: ‎11-15-2011

Re: MARCH 2019 RECIPE GAME

[ Edited ]

Be still, My Heart!  Yum!

 

NEXT INGREDIENT:  ICE

Trusted Contributor
Posts: 1,649
Registered: ‎06-20-2010

Very important ingredient in a lot of my favorite recipes.....Woman Wink

The strength of the wolf is the pack, and the strength of the pack is the wolf.......
Honored Contributor
Posts: 9,872
Registered: ‎03-26-2010

 

Key Lime Martini

 

Ingredients:  ICE

                    2 shots vanilla vodka

                   1/2 shot key lime juice

                   2 tablespoons cream of coconut (recommend Coco Lopez)

                   1 shot pineapple juice

 

Add all ingredients to a martini shaker filled with ICE.  Shake vigorously and strain into a martini glass.  ENJOY!

 

NEXT INGREDIENT..........PUDDING, any type

Trusted Contributor
Posts: 1,649
Registered: ‎06-20-2010

Re: MARCH 2019 RECIPE GAME

[ Edited ]

Strawberry Pudding Cheesecake Cookies

 

Ingredients

 

  • 1 Super Moist Strawberry Cake Mix
  • (Don’t prepare the cake mix as directed-follow these instructions instead)
  • 2 Eggs
  • 1/2 Cup vegetable oil. (not butter)
  • 1 3.4-oz. box Strawberry or Vanilla Jello instant pudding (your choice)

 

 

Cheesecake Filling
  • 1/2 of one 8oz. package of Cream Cheese, softened
  • 2 Tablespoons butter or margarine, softened or melted slightly
  • 1/2 tsp. vanilla
  • dash of salt
  • 2 Cups powdered sugar, sifted
  •  

    Instructions

  • Preheat oven to 350.
  • In a mixing bowl, combine cake mix, instant pudding mix, eggs, and vegetable oil. Mix and then knead with your hands. It will form a dough. Cover and place in the refrigerator until ready to use.
  •  

    Cheesecake
    1. Combine cream cheese, butter, vanilla, and powdered sugar. Mix with a mixer, until thick and creamy. Spoon out 1 teaspoon and roll into a ball, place on a cookie sheet. Put into the freezer for 2 hours to set.
    2. When cheesecake filling is ready, prepare your cookies.
    3. Scoop out 1-2 tablespoons of cookie dough. Roll into balls then flatten into a circle. Fill with the cream cheese filling balls, then roll it up into a ball.
    4. Place on a lined baking sheet and bake for about 8-12 minutes. Depending on the size of your balls.The tops won’t brown, but the bottom will. Right when you take them out of the oven, press them down to form a round cookie shape.Recipe Image

 

NEXT INGREDIENT:  VINEGAR (ANY TYPE)

The strength of the wolf is the pack, and the strength of the pack is the wolf.......
Honored Contributor
Posts: 21,416
Registered: ‎11-03-2013

Hiya @forrestwolf good to see you posting my friend!

 

This chicken is so easy and delicious:

 

Easy Roast Chicken

 

Ingredients

 

1 whole free-range or corn fed chicken, broken down into 8 pieces

(or 8 of your favorite chicken pieces, skin on and bone- in preferable)

2 tbsp soy sauce

1 tbsp light brown sugar

2 tbsp red wine vinegar

3 tbsp olive oil

4 shallots, chopped

2 cloves of garlic, minced

Handful of fresh parsley

Salt and Pepper

 

Directions

 

1. Preheat oven to 425 (220)

2. In a large baking dish, combine marinade and toss with chicken. Season well.

3. Place chicken pieces skin side up and roast for 30 minutes until it begins to brown. Remove and baste with marinade. Flip pieces and bake a remaining 10 minutes or until chicken is cooked.

4. Garnish with lots of fresh parsley


Read more at http://myfridgefood.com/recipes/entree-chicken/easy-roast-chicken/#I4eY7h3sMI4gDrfG.99

 

Next Ingredient:  Pineapple

Honored Contributor
Posts: 21,416
Registered: ‎11-03-2013

Oh lookee, I just happen to have a brand new recipe I just received that includes pineapple (I really wanted to share it with you folks!):

 

HAWAIIAN TORTELLINI SALAD

 

INGREDIENTS
Salad
  • 1 (19 ounce) bag frozen cheese tortellini pasta
  • 2 orange bell peppers, cut into bite size pieces
  • 1 English cucumber, cut into quarters and sliced
  • ½ medium red onion, thinly sliced
  • 16 ounces cherry tomatoes, halved
  • 12 ounces (about 2 heaping cups) diced ham
  • 1 (14 ounce) can pineapple tidbits in 100% pineapple juice, divided
Dressing
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup pineapple juice (reserved from the can of pineapple tidbits)
  • 1 tablespoon granulated sugar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Gourmet Garden garlic paste or fresh grated garlic
  • 2 teaspoons Gourmet Garden Ginger Paste or fresh grated ginger
  • 1 teaspoon course ground black pepper
INSTRUCTIONS
  1. Bring a large pot of water to a boil. Cook tortellini according to directions on the package.  Drain and set aside once cooked.
  2. Chop ham and vegetables and set aside. Reserve pineapple juice from can for the dressing. Set aside.  Combine salad ingredients in a large bowl. Set aside.
  3. In a pint size mason jar add dressing ingredients. Shake mason jar until dressing is combined.  Pour dressing over salad and gently toss with salad tongs until well coated.
  4. Serve and enjoy.
DONNA'S NOTES
  1. Salad is excellent the next day. If you like a lighter dressing coating make 1/2 of the dressing recipe. This gives it a nice and thick coating.
  2. If you do not have ginger paste, you can use finely diced fresh ginger or ground ginger to taste (start with 1/4 teaspoon).
  3. This is a fantastic make ahead salad. When making ahead, use 1/2 of the dressing when preparing the salad. Reserve the remaining dressing to pour over the salad before you serve. This will keep the salad nice and creamy. If you use all of the dressing initially your pasta may soak up all the dressing.
 
Next Ingredient:  Mustard (any kind)