Recipes

[momtochloe]

Good morning my recipe friends!  I know with spring being here, we'll have all sorts of new and yummy recipes to share.  Many thanks to @Zhills  for starting us off (as breakfast is always a good start to your day):

                   

Corned Beef Hash

• 4 tablespoons unsalted butter divided
• 1 small onion diced (optional)
• 4 Yukon gold potatoes diced
• 12 oz can of corned beef (shredded/chopped)
• black pepper to taste
•  
• poached eggs optional
• parsley for garnish

1. Begin by adding 2 tablespoons of butter to a large skillet and melt over medium heat. Then add the onions and cook until translucent, about 4 to 5 minutes.
2. Next, add the potatoes and remaining butter and reduce the heat to medium-low and cook for 20 to 25 minutes until potatoes are tender. Stirring occasionally.
3. Finally, add the corned beef and cook until heated through, about 5 more minutes, season with ground pepper as desired.

1.  If serving with eggs, prepare eggs during this time. Serve hot!

To make it easier, use canned new potatoes!

Next ingredient:  Sausage (any)

[walker]

Scrambled Egg Muffins

1/2 lb. ground pork SAUSAGE

12 eggs 

1/2 cup chopped onion

1/4 cup chopped green pepper

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

1/2 cup shredded cheddar cheese

Cook SAUSAGE over medium heat until no longer pink; drain.  Beat eggs and then add onion, green pepper, salt, pepper and garlic powder.  Stir in SAUSAGE and cheese.

Spoon approximately 1/3 cup into greased muffin cups. 
Bake at 350 for 20-25 minutes or until knife inserted near center comes out clean.  Makes 1 dozen.

(Taste of Home recipe from Cathy L in Missouri)

NEXT INGREDIENT ..... RED POTATOES 

[aroc3435]

                         Dill and  Cucumber Potato  Salad

                  Featured Ingredient:  RED  POTATOES

3  lbs. red potatoes

2 ribs of finely chopped  celery

1/2 cup finely diced sweet onion

1 seeded, skinned cucumber, finely diced

2 Tbsp. apple cider vinegar

2  Tbsp. Dijon mustard (or can prepare dry mustard)

1 cup  mayonnaise

1 cup  sour cream

a  dash of granulated sugar (optional)

a dash of salt

a dash of white pepper

1/4 cup fresh snipped  dill

Place potatoes in a pot of cold water and bring to a boil and cook until intact, but tender, and drain.

Meanwhile,  whisk the mustar, vinegar, salt, pepper  and sugar together.  Add  the mayonnaise and sour cream and thoroughly combine.

Add the potatoes and dill to the whiskedmixture.

Cover, refrigerate and chill  completely.  Before serving  you can garnish with a few sprigs of fresh dill and/or parsley.

aroc3435

Washington, DC

Next Ingredient:  PASTA

[walker]

Easy Stuffed Shells

36 uncooked Jumbo PASTA Shells

1 jar (24 oz) spaghetti sauce*

36 frozen fully cooked Italian meatballs*, thawed

1-2 cups shredded mozzarella cheese

* or make your own...even better!

Preheat oven to 350.  Cook shells according to package directions; drain and rinse in cold water.  Spread 1/2 cup of spaghetti sauce into a greased 9x13" baking dish.  Fill each shell with a meatball; place over sauce.  Top with remaining sauce followed by cheese.  Bake, covered, 35 minutes.  Uncover; bake 3-5 minutes longer or until bubbly and cheese has melted.

NEXT INGREDIENT ..... SALSA

[Zaimee]

Happy Cinco de Mayo!

MEXICAN CASSEROLE 

1lb. Ground beef

1 pk taco seasoning

1 cup SALSA

1 can black beans

1 can RoTel

2 cups shredded cheese ( Mexican, cheddar, taco, combo)

3 cups approx. tortilla chips

optional: sliced black olives, chopped fresh tomato,  chopped green onion, sour cream,

Cook ground beef with taco seasoning until no longer pink

Stir in salsa, rotel, Reduce heat and simmer 20 minutes. Add black beans.

Spray 9x13 baking dish cooking spray. Cover dish with tortilla chips.

Spoon beef mixture over chips.

Cover with shredded cheese.

Top with your choice: sliced olive, green onions, sour cream

Bake in preheated oven (350) for 30 minutes, or until bubbly.

Top with shredded lettuce, chopped tomato

Next ingredient: Honey

[walker]

@Zaimee ....Happy Cinco de Mayo to you too!  Good recipe!   Now you get to pick...

Next Ingredient.....??

[jannabelle1]

Ingredient: Honey (from @Zaimee)

Cornbread Muffins (Small Batch)

Preheat oven to 375 degrees

4 Tbsp. melted butter

1/2 cup cornmeal

1/4 cup sugar

2 Tbsp HONEY

1 egg, whisked

1/2 cup flour

1 tsp baking powder

1/4 tsp salt

1/2 cup milk

Spray muffin tin with non-stick cooking spray

Blend dry ingredients together.

Add wet ingredients and stir just until blended

Pour into a 6 cup muffin tin

Bake @375 degrees for approx 16 minutes.

Serve muffins with butter and HONEY

Note: I make a small batch since it's just the two of us, but this recipe can easily be doubled for more muffins.

Next Ingredient: Mustard

[Zhills]

Coney Island Dog Chili

Ground beef is simmered in a tangy sauce with onion." My Grandfather (not mine) owned a drive-in restaurant back in the 1950's. This is his exact recipe for Coney Dogs from back in the day. I make this on special occasions and it is always hit with friends and family. Enjoy."

2 pound ground beef
1/2 cup chopped onion
1 1/2 cup ketchup
4 tablespoons white sugar
4 tablespoons white vinegar
4 tablespoons prepared yellow mustard
1/2 teaspoon celery seed
1/2 teaspoon Worcestershire sauce
1/2 teaspoon ground black pepper
1/2 teaspoon salt

Place the ground beef and onion in a large skillet over medium-high heat.  Cook,  stirring to crumble, until beef is browned.  Drain.

Transfer the beef and onion to a slow cooker and stir in the ketchup, sugar, vinegar and mustard.  Season with celery seed, Worcestershire sauce, pepper and salt.

 Cover and simmer on Low setting for a few hours before serving.  Can easily be doubled.

Next ingredient:  Olives

[walker]

Spaghetti Salad*

1 lb. thin spaghetti

1 (8oz) jar Zesty Italian Dressing

1/4 cup red wine vinegar

1 medium red onion, chopped

1 pkg. Pepperoni, cut up

1 small can sliced mushrooms, drained

1 can diced tomatoes, Italian style w/basil, oregano, garlic

1/4 bottle Salad Supreme (by McCormicks)

1 (3oz) jar sliced OLIVES, drained

1 pkg. of your favorite shredded cheese

Cook spaghetti, rinse, drain and cool.  After spaghetti is cool, add dressing and mix well.  Add rest of ingredients and mix all together.  Sprinkle with Parmesan cheese before serving if desired.  Refrigerate until time to serve.

* Tastes better if made a day ahead and spices, etc, soak into salad.  Makes a lot...probably 6-8 servings or more.

NEXT INGREDIENT ..... STRAWBERRIES 

[Zhills]

Bless you, @walker!  You always save the day!

NEXT INGREDIENT:  STRAWBERRIES