Recipes

[Zhills]

Change the next ingredient to Bacon

Want to keep the game going!

[Beebee2]

Crock Pot Bean Bacon Chowder

1 1/2 c dried navy beans, rinsed
2 c cold water
6 slices thick-cut bacon
1 med carrot, cut lengthwise into halves, then into 1-inch pieces
1 rib celery, chopped
1 med onion, chopped
1 small potato, cut into 1-inch pieces
1 t dried Italian seasoning
1/8 t black pepper
46-oz can reduced-sodium chicken broth
1 c milk

Soak beans overnight in cold water.

Cook bacon in medium skillet over medium heat. Drain and crumble. Combine carrot, celery, onion, potato, Italian seasoning, pepper, beans and bacon in crock pot; mix slightly. Pour broth over top. Cover and cook on low 7½ to 9 hours or until beans are crisp-tender.

Ladle 2 cups of soup into food processor or blender. Process until smooth; return to slow cooker. Add milk; cover and heat on high 10 minutes or until heated through.

Makes 6 servings.

next ingredient: cranberries

[sue-p]

Sparkling Cranberry Mold

2 packages (3 oz.) lemon Jello
1 cup cold water
2 cups boiling water
1 cup celery, cut fine
1 cup canned crushed pineapple, drained
2 cups thick canned Cranberry sauce or jelly
1 cup chopped nuts

Soften Jello in cold water. Add boiling water. Stir until gelatin is dissolved.
Place in refrigerator until slightly thickened. Add other ingredients. Turn
into mold. Chill until firm. Garnish with Tangy Lemon Mayonnaise. Serves 16.

Tangy Lemon Mayonnaise

To 1 cup mayonnaise, add grated rind and juice of 1 fresh lemon. Stir to make
a smooth sauce. Serve separately in a bowl with a spoon or pour over entire mold.

Next ingredient in the Game will be: PUMPKIN

[HonnyBrown]

Pumpkin Cannelloni with Sage Brown Butter Sauce

From Country Living

• 1 1/2 pound(s) pumpkin, peeled, seeded, and chopped
• 1 1/2 tablespoon(s) extra-virgin olive oil, plus more for drizzling
• 3 large garlic cloves, chopped
• 1/2 cup(s) ricotta
• 1/2 cup(s) grated Parmigiano-Reggiano
• 1 1/2 teaspoon(s) finely chopped fresh sage, plus 4 large whole leaves
• 1/4 teaspoon(s) salt, plus more to taste
• 1/2 teaspoon(s) freshly ground pepper, plus more to taste
• 1 package(s) (8-ounce) oven-ready lasagna sheets
• 6 tablespoon(s) unsalted butter

1. Preheat oven to 350°F.
2. Place pumpkin, along with 3/4 cup water, in a large skillet over medium heat. Cover and steam until tender, 20 minutes. Remove to a medium bowl and mash until smooth.
3. Heat 1 1/2 tablespoons olive oil in a small skillet and sauté garlic until golden. Transfer garlic to a mortar and pestle, then crush to a paste. Stir cheeses, chopped sage, salt, pepper, and garlic paste into mashed pumpkin. Set aside.
4. Bring a large pot of water to boil. Cook lasagna sheets until tender, about 2 minutes. Transfer to a plate and drizzle with olive oil to prevent pasta from sticking together. Reserve 1/4 cup pasta water.
5. Liberally brush a medium baking dish with oil. Place a lasagna sheet on a clean work surface. Add 4 tablespoons pumpkin mixture to center of lasagna, roll into a cannelloni tube, then transfer to prepared baking dish. Repeat with remaining sheets.
6. Pour reserved pasta water over lasagna and cover tightly with foil. Bake until heated through and pasta is tender, 20 to 25 minutes. Cook butter and sage leaves in small skillet over medium-high heat until golden-brown. Drizzle over pumpkin cannelloni and serve immediately.

NEXT: Beets

[Zhills]

Pickled Beets

1 can beets (2 cups) drain, keep juice

½ Cup vinegar

½ Cup sugar

Stir well

ADD rounded ½ tsp pickling spice.

Add enough juice to cover beets.

Simmer 5 mins. Cool. Pour into jar and refrigerate.

Next ingredient: White beans (canned or fresh)

[Sabatini2]

If fresh fennel (anise) is too expensive, skip it. The seeds add plenty of flavor. I use more chicken broth.

Fennel Minestrone with White Beans and Sausage (Minestrone Finocchio)

Very loosely adapted from a Dean & Deluca recipe

INGREDIENTS:

fruity olive oil

1 pound sweet Italian sausage, skinned and crumbled

1 coarsely chopped fennel bulb

1 large onion, chopped

2 fat garlic cloves, minced

1 1/2 teaspoons fennel seeds, crushed (or mince w/ a chef's knife, cupping one hand above so they don't fly around everywhere)

2 cups finely chopped cabbage

1 quart chicken stock, or more

28-ounce can tomatoes in tomato purée or crushed tomatoes

2 teaspoons Italian seasoning

3 carrots, thinly sliced

1 cup dried beans, such as cannellini, soaked and cooked according to package directions (or 1 can white beans)

1/2 cup firmly packed, shredded fresh basil, or more

salt and pepper to taste

cooked elbow macaroni or ditalini

Parmigiano-Reggiano, or your favorite Parmesan, Romano, etc.

DIRECTIONS:

1. Heat the olive oil in a large, heavy pot. Over medium-high heat, sauté the sausage, breaking it up w/ a wooden spoon until well browned. Drain the fat, leaving some behind. Place pot over low-medium heat, and add the fennel bulb, onion, garlic, and crushed fennel seeds. Cook, stirring occasionally, 10-15 minutes. Add the cabbage, chicken stock, tomatoes/purée, breaking up the tomatoes with a spoon. Add Italian seasoning & stir. Bring to a boil, then lower heat and simmer gently for about 30 minutes w/ lid slightly ajar. When all is soft, add the carrots and cook until tender. Add the white beans and cook a few minutes longer.

2. Turn off heat, and stir in the fresh basil. Season with salt and pepper.

3. While soup is simmering, cook the pasta separately, and add to each bowl when ready to serve. Pour soup over pasta, and top with lots of Parmesan cheese.

*This freezes well, since there are no potatoes, and the pasta is cooked separately.

Next ingredient: wine

[RespectLife]

Please pardon the interruption!

Walker - your Salmon Fettuccine above was just delicious! I had 2 pouches of Bumble Bee Salmon in the pantry and was thrilled to see your recipe, since I haven't a clue why I bought them! We so enjoyed this dish and we thank you!!!

Next Ingredient: wine (yeah! can't wait to see the next recipe!!)

[walker]

RespectLife.....thanks for letting me know you liked the recipe! I love salmon but get tired of fixing it the same way all the time. That recipe offers some variety. Another thing I like is wine.......I may have posted this before...

Savory Baked Chicken

4 skinless, boneless chicken breast halves

2 medium onions, sliced into rings (I used one)

1 head garlic, peeled, sliced (I used little less with minced garlic)

1/4 cup fresh lemon juice

1/2 cup white wine

Wash chicken. Preheat oven to 350. Lightly grease a medium baking dish. Layer bottom of baking dish with 1/2 the onions and 1/2 the garlic slices. Pour lemon juice and white wine into baking dish. Season chicken with salt and pepper to taste, and place in baking dish. Top with remaining onions and garlic. Bake 25 minutes in preheated oven, or until chicken juices run clear.

This recipe was found in Best of the Best Five Ingredient Recipes, page 169.

NEXT INGREDIENT: BROWN SUGAR

[house_cat]

Salmon with Brown Sugar Glaze

• Cooking spray, for greasing
• 3 tablespoons packed light brown sugar
• 1 tablespoon grated peeled fresh ginger

• 1 tablespoon country-style Dijon mustard
• 2 teaspoons reduced-sodium soy sauce
• Four 4-ounce salmon fillets

Line a broiler pan rack with foil. Spray the foil with cooking spray. Preheat the broiler.

To make the glaze, whisk together the brown sugar, ginger, mustard and soy sauce in a small bowl. Place the salmon on the broiler pan rack and spoon the glaze over the top. Broil, 6 inches from the heat, until the salmon is lightly browned and just opaque in the center, 4 to 5 minutes. Do not turn.

Next ingredient: pecans

[Zhills]

Deliciously different!

Toasted Pecan Pie

Crust

• 1 1/3 cups all purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
• 4 tablespoons (or more) ice water

Filling

• 3 cups pecans (about 10 ounces), divided
• 6 large eggs
• 2 cups sugar
• 2 cups dark corn syrup
• 1/4 cup (1/2 stick) unsalted butter, melted
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt

• Lightly sweetened whipped cream

Preparation

For crust:

Blend flour and salt in processor 10 seconds. Add butter; cut in using on/off turns until mixture resembles coarse meal. Add 4 tablespoons ice water; blend just until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.)

For filling:

Preheat oven to 350°F. Coarsely chop 2 cups pecans and reserve. Spread 1 cup pecans on rimmed baking sheet. Toast in oven until nuts are aromatic and darker in color, about 12 minutes. Cool, then grind nuts finely in processor. Maintain oven temperature.

Roll out crust on lightly floured surface to 13-inch round (crust will be thin). Transfer crust to 10-inch-diameter pie dish. Fold overhang under, forming high-standing rim. Crimp edges decoratively. Freeze crust 20 minutes. Whisk eggs in large bowl until frothy. Add sugar, corn syrup, melted butter, vanilla, salt, and ground toasted pecans; whisk until blended. Mix in chopped pecans. Pour filling into crust.

Bake pie until crust is golden and filling is puffed and set (center may still move when dish is shaken), about 1 hour 10 minutes. Transfer to rack and cool at least 3 hours.

Next ingredient: Olives (any)