Recipes

[walker]

Sunday SQUASH Casserole*

3 cups sliced YELLOW SQUASH

1 cup chopped onion

1 can cream of chicken soup

1 cup sour cream

1 cup buttered bread crumbs

Cook SQUASH and onion in saucepan with a little water until tender; drain.  Preheat oven to 350 degrees.  Mix SQUASH, onion, soup and sour cream.  Pour into a greased 2 qt. baking dish.  Sprinkle with bread crumbs; bake 45 minutes.  Serves 6.

*Best of Best Cookbook, Five Ingredient Recipes

NEXT INGREDIENT ..... ANYTHING LEMON....Lemon 
                                      Juice, Zest, Pudding, Cake Mix, 

                                      etc.

[GenXmuse]

Roasted Broccoli with Parmesan and Lemon

A delicious oven roasted broccoli recipe with lemon, parmesan, and everything bagel seasoning.

PREP TIME5 minutes

COOK TIME20 minutes

TOTAL TIME25 minutes

Ingredients

• 1 pound broccoli florets
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese, (I used 1/4 cup)
• 2 tablespoons Everything Bagel Seasoning
• juice of one lemon

Instructions

Preheat oven to 425 degrees.

1. Arrange broccoli florets on a sheet pan, and drizzle evenly with the olive oil. Toss the broccoli with your hands to ensure that it is evenly coated. Then, arrange them back evenly on the sheet pan.
2. Sprinkle the broccoli with grated parmesan cheese.
3. Sprinkle the broccoli evenly with the Everything Bagel Seasoning.
4. Bake the broccoli in the oven for 20 minutes.
5. Remove from the oven, and squeeze the lemon juice on the broccoli. Enjoy

Next Ingredient: CAYENNE PEPPER

[JeanLouiseFinch]

DRY RUB FOR PORK OR CHICKEN 

1/4 C. Golden Monk Fruit

1 Tblsp. Pink Salt

1 Tblsp. Paprika

1 Tblsp. Black Pepper

1 Tblsp. Onion Powder

2 tsp. Garlic Powder

1 tsp. Ground Cumin

1 tsp. Cayenne Pepper 

1 tsp. Celery Salt

1 tsp. Ground Cinnamon 

Mix together until we’ll blended.  I usually increase the recipe and remake as needed so I have it on hand at all times. 

Next Ingredient: CHICKEN BREASTS

[GenXmuse]

CHINESE-INSPIRED CHICKEN SALAD

This crisp salad hits all the right flavor marks: sweet, salty, and savory. Plus, our simple sauce is made in a way that cuts out refined sugars and reigns in sodium.

• AUTHOR:JESSICA BEACOM
• PREP TIME:20 MINUTES
• TOTAL TIME:20 MINUTES
• YIELD:8 CUPS 1X
• CUISINE:WHOLE30, PALEO, EGG-FREE

★★★★★4.8 from 4 reviews

INGREDIENTS

For the Salad:

• 3 cups thinly sliced Napa or green cabbage*
• 1 cup thinly sliced red cabbage*
• 1 cup shredded carrots
• 1 cup sugar snap peas, thinly sliced
• 3 green onions, white and green parts, thinly sliced
• 3 cups cooked, shredded chicken
• 1 cup orange segments (use a 12- to 15-ounce can of mandarin oranges in 100% juice, drained well, or supreme an orange, or cut fresh orange segments into chunks)
• 1 cup fresh cilantro leaves, stems removed, leaves roughly chopped
• ⅓ cup slivered or sliced almonds, toasted
• Optional: Black and/or white sesame seeds for garnish

For the Dressing:

• ¼ cup unseasoned rice vinegar
• 3 tablespoons toasted sesame oil
• 3 tablespoons coconut aminos or soy sauce
• 2 tablespoons avocado oil or extra-virgin olive oil
• ½ teaspoon ground ginger
• ¼ teaspoon garlic powder

INSTRUCTIONS

1. In a large bowl, combine cabbage, carrots, sugar snap peas, green onions, and cooked chicken. Toss well to combine.
2. In a small bowl or jar combine all of the dressing ingredients. Whisk or shake well to combine. Pour over salad just before serving.
3. Gently stir in oranges, cilantro, and toasted almonds. Sprinkle with sesame seeds, if desired.

Next Ingredient:ENGLISH CUCUMBER 

[Tigerfish2]

I would like to ask what kind of hash or corned need do you use?. There are so many out there now and would like a good one to use as this sounds yummy.

[Zhills]

Hi, @Tigerfish2.  Welcome to the Recipe thread.

 I use  to make the Corned Beef Hash. 

There are a couple of other brands and a low sodium one.  It is salty.  All are about the same. 

Looks weird coming out of the can, but cooks up great.  

Some people put diced onions in their hash.  It is a matter of preference.  Hope you try this.  Let us know how you liked it!

Next Ingredient:ENGLISH CUCUMBER 

[vabreeze]

Cucumber-Radish Salsa

Good on tacos, fish, and chicken. If the bIte from the radishes and the kick from the onions leave your tastebuds wanting more, add some heat with a jalapeño.

1 medium size English cucumber, cut into small dice
1/2 lb radishes (about12 small or 6 large), chopped
1/4 medium red or sweet onion, FINELY diced
1 garlic clove, minced
Optional:1 jalapeño, diced
Handful of cilantro leaves, chopped
Juice of 1 lime
1/4 tsp EACH: salt and pepper, or to taste
Optional: splash of orange juice for hint of sweetness

Cut cucumber in half. Now cut each half into 1/4 inch lengthwise slices; cut each slice into 1/4 inch strips and then dice small each strip. Make larger slices and dices for a chunky salsa.

Radishes should be chopped about the same size as the cukes.

Mix all ingredients and season to taste with salt and pepper.

NEXT INGREDIENT:  Any citrus fruit

[Zhills]

Mandarin Orange Cake

This Mandarin Orange Cake, also known as Pig Pickin Cake, is so good that it makes such pigs out of us! This is a beloved cake for all sorts of celebrations.

                             

Cake

• 1 box Yellow Cake Mix I prefer Duncan Hines
• 11 ounce can Mandarin oranges diced, undrained
• 4 eggs
• ½ cup oil

Frosting

• 3.4 ounce Box Instant Vanilla Pudding
• 16 ounce whipped topping
• 1 -8 ounce Can crushed pineapple undrained

Instructions

1. Preheat oven to 350. Grease and flour three round cake pans or grease one 9x13 baking dish. 
2. Place all cake ingredients into a large mixing bowl and beat with an electric mixer until well blended and full combined, about two minutes. 
3. Pour into prepared pans and bake until toothpick inserted in center comes out clean, 25-30 minutes, slightly less if you use three pans. If using round pans, allow to cool for ten minutes before turning out to cool completely. If using 9x13, allow to cool completely in pan.
4. For frosting, place pineapple (with juice) and pudding mix in a mixing bowl. Beat until just mixed. Add in whipped topping and beat on low speed for about one minute, until blended in. Frost cake.
5. Cover well and refrigerate. Best if made 2 or 3 days ahead and refrigerated before serving.

Great Summertime cake!  Any fluffy frosting is good!

Next ingredient:  Fresh tomatoes

[walker]

This is on my "try list" for summer minus the cayenne pepper.😆  Found recipe in Taste of Home magazine.  Thanks to VS in California.

Southwestern Spiral Pasta

1/2 cup fresh lime juice

1/4 cup olive oil

2 teaspoons ground cumin

2 garlic cloves, minced

1 tablespoon salsa

1 tablespoon white wine vinegar

3/4 teaspoon cayenne pepper

1/2 teaspoon salt

1 pkg. (16 oz) uncooked spiral or cavatappi pasta

1 1/2 cups fresh or frozen whole kernel corn, thawed

1 can (15 oz) black beans, rinsed and drained

1 cup CHERRY TOMATOES, halved

2 cans (2 1/4 oz each) sliced ripe olives, drained

1 small green pepper, finely chopped

1 small sweet red pepper, finely chopped

1 small red onion, finely chopped

1/2 cup coarsely chopped fresh cilantro, divided

1 medium ripe avocado, peeled and sliced

In a small bowl, whisk the first 8 ingredients until blended.

Cook pasta according to package directions.  Drain pasta; rinse with cold water.

In a large bowl, mix pasta, corn, beans, TOMATOES, olives, peppers, onion and 1/4 cup cilantro.  Pour dressing over salad; toss to coat.  Refrigerate until serving.

Just before serving, top with avocado and remaining cilantro.

Serves 16.

NEXT INGREDIENT ..... CELERY 

[GenXmuse]

POPCORN SALAD

I know this sounds pretty weird, but amazingly, it turned out wonderfully. We loved it!

20 mins prep

Yields: 8 servings

Ingredients

• 3/4 cup mayonnaise
• 1 cup celery, diced, plus more for garnish (optional)
• 1 1/4 cup shredded cheddar cheese, divided
• 8 oz water chestnuts, sliced or chopped
• 3/4 cup pre-cooked bacon bits, divided
• 1/4 cup carrots, shredded
• 2 tbsp chives, minced
• 6 cup popped popcorn

Instructions

• In a large bowl, add mayonnaize, celery, 1 cup cheddar cheese, water chestnuts, 1/2 cup bacon, carrots, and chives. Use a spatula to mix well.
• In a 13 quart mixing bowl (or whatever large bowl you have) add popped popcorn. Add mayonnaise mixture on top and use the spatula to gently stir together until popcorn is coated.
• Spoon salad into a serving bowl of your choice, then sprinkle the remaining 1/4 cup cheddar cheese, 1/4 cup bacon, and any additional celery on top.
• Serve popcorn salad immediately. Because of the popcorn, this salad does not make good leftovers, so be sure to eat up while you can!

Next Ingredient: Spreadable cheese like Alouette or Boursin