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

Good morning my friends, snuck in to start next month's recipe game.  Many thanks to @walker  for starting things off for us!

 

efore March starts and we get stuck on my choice of ingredient, I will share this recipe and try to move this along.

 

Quick and Easy "Faux" Key Lime Pie

 

1 prepared graham cracker pie crust

1 Jello instant Vanilla PUDDING (large size)

2 Jello lime GELATIN mixes (small size)

zest and juice of 1 lime

Cool Whip topping

 

Prepare PUDDING mix and add the lime Jello mixes, zest and juice.  Pour into the pie crust.  Refrigerate overnight.

Top with Cool Whip before serving.

 

NEXT INGREDIENT ..... POTATOES

Honored Contributor
Posts: 19,658
Registered: ‎03-09-2010

'Melting Potatoes'

 

  • 2 pounds of Yukon Gold potatoes
  • ½ stick unsalted butter, melted
  • 1 cup chicken or vegetable broth
  • 4 garlic cloves, mashed
  • kosher salt and freshly ground black pepper.
 

How to make melting potatoes

 
Step 1: Preheat your oven to 500°F.
Step 2: Slice the potatoes into 1-inch rounds, place them in a large metal baking dish.
Step 3: Toss them in the melted butter and season with salt and pepper.
Step 4: Bake for 30 minutes, flipping once halfway through.
Step 5: Remove the baking dish from the oven, add the broth and the garlic.
Step 6: Continue baking until most of the stock has been absorbed, about 15 more minutes.
 

The results? 

Crispy-saucy deliciousness (a bit like poutine, but you’re allowed to eat it with a fork) that’ll wow every single one of your friends
 
 
the Yukon potato type is key for this recipe
 
And note, because of the very high oven temp, do not use a  ceramic casserole type vessel, they can't handle the high temp. The recipe recommends a metal vessel
 
"The Yukon Gold. These yellow-fleshed potatoes are waxy enough to stand up to Hasselbacking, but fluffy enough to make the best possible mash. You can use a Yukon gold anywhere you would use a red potato, but the same is not true in reverse. Red potatoes are too waxy for a good mash, they get gluey.
 
Melting-Potatoes-Recipe-Family-Fresh-Meals-Recipe.jpg
 
 NEXT INGREDIENT: Anything Raspberry
You never know how strong you are until being strong is the only choice you have.
Honored Contributor
Posts: 10,430
Registered: ‎05-15-2016

RASPBERRY BALSAMIC GLAZED SALMON (WHOLE30)

A73359AF-9C2C-4093-990A-32CCF15C6FF4.jpeg

  • AUTHOR:THE REAL FOOD DIETITIANS
  • PREP TIME:8 MINS
  • COOK TIME:20 MINS
  • TOTAL TIME:28 MINS
  • YIELD:4 1X
  • CATEGORY:MAIN ENTREE
  • CUISINE:WHOLE30, PALEO, GLUTEN-FREE
 
INGREDIENTS
  • 1 ¼1 ½ lb. wild-caught salmon fillets
  • 2 tsp. ghee or avocado oil
  • 2 cloves garlic, minced
  • 2 dates, chopped
  • 3 Tbsp. balsamic vinegar
  • 1 cup Driscoll’s raspberries
  • 1 ½ tsp. fresh thyme leaves
  • ¼ tsp. salt
  • Salt and Pepper, to taste
INSTRUCTIONS
  1. In a small saucepan over medium-low heat, add ghee (or avocado oil). Heat until fat starts to shimmer. Add garlic and cook, stirring continuously, for 30 seconds.
  2. Add balsamic vinegar and raspberries. Cook, stirring occasionally, until sauce is thickened – about 5-6 minutes Remove from heat and stir in thyme and salt.
  3. Optional: strain sauce through a fine mesh strainer to remove seeds.
  4. Preheat broiler. Position rack 5-6 inches below the broiler element.
  5. Place salmon fillets skin down on a baking sheet, sprinkle each filet with salt and pepper. Brush each fillet with 2-3 tablespoons of sauce.
  6. Broil salmon for about 8-10 minutes or until salmon is opaque and flakes easily with a fork.
  7. Serve salmon with additional sauce.
Next Ingredient: BROCCOLI 
Honored Contributor
Posts: 9,872
Registered: ‎03-26-2010

Re: MARCH 2021 RECIPE GAME

[ Edited ]

BROCCOLI-Corn Casserole*

 

1 pkg. frozen BROCCOLI, chopped

1 can cream-style corn

1 tablespoon minced onion

2 cups Pepperidge Farm Stuffing, crumbs

1 stick butter, melted

 

Mix crumbs with the melted butter.  Stir 3/4 cup of crumbs with all other ingredients.  Put into a buttered casserole dish.  Top with remaining crumbs.  Bake at 350 for 30 minutes.

 

* This is another of my...where did I get this recipe? Maybe here?  

 

NEXT INGREDIENT ..... TERIYAKI SAUCE 

 

 

 

 

 

Honored Contributor
Posts: 9,860
Registered: ‎03-09-2010

Ladies, all of your recipes are consistently wonderful! This is my favorite thread of the entire QVC forum and I'm so grateful for the recipes and advice I get here.  I have to give a special shout out to @walker  - you and I must think alike, because every one of your recipes speaks to me.  I'm currently in the process of using up my freezer and pantry items in anticipation of moving and the broccoli/corn casserole will allow me to use the creamed corn, frozen broccoli and box of stuffing mix I have on hand.

 

Thanks to everyone for taking the time to share!

 

Next ingredient: TERIYAKI SAUCE

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

Re: MARCH 2021 RECIPE GAME

[ Edited ]

I've posted a Broccoli Corn Bake using butter crackers.

 

Broccoli Corn Bake

Ingredients

  • 1 ½  cups crushed butter-flavored crackers
  • 3 tablespoons butter, melted
  • 2 ½  cups frozen broccoli cuts, thawed
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-3/4 ounces) cream-style corn

Directions

  • 1. In a large bowl, combine cracker crumbs and butter; set aside 1/2 cup for topping. Stir in vegetables to the remaining crumb mixture.
  • 2. Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with reserved crumb topping. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and top is golden brown.

I've also seen this recipe topped with cheese.

 

Next ingredient: TERIYAKI SAUCE

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

@house_cat@Zhills ....glad I can help clean out the pantry and freezer house_cat....ha!  And, Zhills your recipe is very similar and sounds good.  My husband prefers corn over broccoli.  Since your recipe has two cans of corn, I might get him to eat it!  Fixing it soon.  Thanks!  

NEXT INGREDIENT .... TERIYAKI SAUCE

Honored Contributor
Posts: 10,430
Registered: ‎05-15-2016

Teriyaki Fried Rice

4E2B4FF0-4E12-48D2-97FB-D076DCC9A860.jpeg

 

 
A super tasty and easy fried vegetarian rice you can whip up in 10 minutes or even less! Cooked with homemade teriyaki sauce too. Enjoy!
I usually don't add tofu and just use as a side dish. 
 
 
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
 
 
 
Course Main Course
Cuisine Asian, Chinese, Japanese
 
 
Servings 2
INGREDIENTS
 
  
  • 3 cups leftover cooked rice or grain of choice, see notes
  • 1/2 cup firm tofu sliced into small cubes (not necessary, can just use as a side dish 
  • 1/4 cup bell peppers diced*
  • 1/4 cup corn*
  • 1/4 cup diced carrots*
  • 1/4 cup peas*
  • 1/4 cup purple cabbage shredded*
  • 2 garlic cloves minced
  • 1/3-1/2 cup homemade teriyaki sauce or store-bought, adjust depending on your desired taste!
  • 2 tbsp toasted sesame oil
  • Sesame seeds for topping
 
INSTRUCTIONS
 
 
  • Heat a large pan. Pour in 2 tbsp sesame oil.
  • Sauté the garlic until slightly golden brown. Add in the vegetables and tofu.
  • Cook until tender. Mix in the rice/quinoa.
  • Pour in the teriyaki sauce and cook for 2-3 minutes.
  • Turn off heat and enjoy while hot! Feel free to add more teriyaki sauce before eating! That’s what I did and it was really good.
Next Ingredient: EVAPORATED MILK

 

Respected Contributor
Posts: 2,034
Registered: ‎06-29-2015
Chili Relleno Casserole

 

Ingredients

1 Lg can whole green chilies (approx 27 or 28 oz)
 
6 eggs
1/2 tsp cumin
1/2 tsp Kosher salt
2 Tblsp flour
1 Tblsp dried onion
1 well shaken 12 oz. can evaporated milk
​1/2 Cup milk or additional evaporated milk​ 
 
Approx. ​1.5 - 2​ pounds grated cheese
1 green onion, thinly sliced


Directions:
Heat oven to 350
 
1. Spray a casserole dish w/ Pam
 
2. Dump chilies into a colander to drain. With your thumb, split each chili lengthwise & remove seeds.
Lay chilies on paper towels to absorb excess moisture
 
3. Whisk ​egg​s ​well ​with ​milk, then add ​flour, spices & dried onion & ​mix​thoroughly. Set aside.
 
4​. Lay half of chilies (skin side down) on bottom of casserole dish, then cover w/ layer of grated cheese
​5​. Briefly restir egg mixture, & pour half over chilies & cheese
​6​. Lay rest of chilies, (skin side up) over all, & sprinkle on most (but not all) of remaining cheese
​7​. Restir egg mixture once again, pour evenly over casserole, scatter on last of the cheese & sprinkle green onions over all​.
​8​. Cover with foil.

Bake for 20-25 minutes, remove foil and continue baking for an additional 20-25 minutes.
Casserole is done when it's no longer jiggly in the middle.
Let sit for 10 minutes to set up.
 
Top each serving w/ a dollop of sour cream.​ Nice with refried beans​!
 
Next Ingredient: whipping cream
Muddling through...
Honored Contributor
Posts: 9,872
Registered: ‎03-26-2010

Cherry Whipped Topping

 

Chill 1 can cherry pie filling.  In a chilled bowl, beat 3/4 cup chilled WHIPPING CREAM, 1/2 teaspoon almond extract and 3 tablespoons confectioner's sugar until stiff.  Fold in pie filling.  Serve on squares of yellow or white cake.

 

NEXT INGREDIENT ..... FISH, any type