Recipes

[forrestwolf]

HOW TO PLAY THE GAME:

1. The first player of the month starts the game by posting their choice of recipe. At the end of that post he or she should indicate their choice of "Next Ingredient".

2. Throughout the game, the next poster in line must use the ingredient that the person ahead chose. If you can, highlight the ingredient and/or put it in capital letters anywhere that it is used through out the recipe.

3. Because of time or system delays, some duplicate posts occur to the same ingredient. The next poster generally responds to the first post for that ingredient.

A WARM FUZZIE FOR YOU :

White Chocolate Brandy Alexander

• 3-1/2 cups milk
• 1/8 teaspoon salt
• 6 ounces white baking chocolate, finely chopped
• 1/3 cup brandy
• 1/4 cup creme de cacao
• 1/2 teaspoon vanilla extract
• Whipped topping and white chocolate shavings, optional

• In a large saucepan, heat the milk and salt over medium heat just
• until mixture comes to a simmer. Remove from the heat. Add
• chocolate; whisk until mixture is smooth. Stir in brandy, creme de
• cacao and vanilla.
• Fill mugs or cups three-fourths full. Top with whipped topping and
• chocolate shavings if desired.

NEXT INGREDIENT: EGG NOODLES

[walker]

Thank you for starting us off again, Forrestwolf....nice thought on the month....and a good warm drink to start too. Wishing you well!

PORK NOODLE Casserole

2 cups uncooked Egg Noodles

2 pounds boneless pork, cut into cubes

1 or 2 medium onions, chopped (your preference on #)

2 cans whole kernel corn, drained

2 cans cream of mushroom soup, undiluted

1/2 teaspoon salt

1/2 teaspoon pepper

Cook noodles according to package directions. In a large pan or skillet, cook pork and onions over medium heat until meat is no longer pink. Drain noodles. Stir noodles, corn, soup, salt and pepper into pork mixture. Transfer to a greased 3 quart baking dish. Cover and bake at 350 for 30 minutes. Uncover; bake 15 minutes longer. Makes a lot...Serves 4.

NEXT INGREDIENT: SPINACH, FRESH OR FROZEN

[Q-Checker]

Spinach and Three Cheese Kugel

8 ounces wide egg noodles

3 TBSP. butter

1 -10 ounce package of frozen chopped spinach, cooked

3/4 cup sour cream (can use "lite" sour cream)

1 cup cottage cheese, small curd (Friendship brand is best, in my opinion, but is not always easy to find -- Friendship brand with pineapple bits in it works well in this recipe)

2 eggs, beaten

1/4 cup onion, finely chopped

2 TBSP. parsley, chopped

1/4 cup parmesan cheese, grated or shredded

1/2 cup swiss cheese, cubed into 1/4" pieces

1/2 tsp. dried thyme (optional)

Nutmeg to sprinkle on the top

Cook noodles for 12 minutes and drain well. Toss hot noodles with 2 of the 3 TBSP. of butter. Saute onion and parsley in the other TBSP. of butter for 5 minutes. Mix well drained spinach (Try to squeeze out as much water as possible) into noodles and stir well.

Add remaining ingredients and mix well.

Pour into grease 2 quart baking dish and dash top with a small amount of nutmeg.

Bake with foil cover for 45 minutes at 350 degrees. Remove foil cover and bake an additional 10 minutes or until bubbly and crusty at edge.

NEXT INGREDIENT: Pumpkin

[Beebee2]

This really popular Fall cake has a lot of different names. My friend calls it her Sumpin' Punkin' recipe, but you may recognize it with a different title: (It's not a pie.)

Upside Down Pumpkin Pie

1 1/2 c sugar
1 t salt
2 t pumpkin pie spice
1 t cinnamon
29-oz can pumpkin
4 eggs
(2) 12oz cans evaporated milk
1 box yellow cake mix
3/4 c melted butter
1 c chopped walnuts

Prepare pumpkin pie filling as per instructions on the can: Mix sugar, spice mix, cinnamon, and salt together in a small bowl. Beat eggs in a large bowl. Add pumpkin and beat well.

Gradually add dry ingredients while beating on low. Slowly add evaporated milk and mix well.

Pour into a deep 9 x 13 pan sprayed with cooking spray.

Sift cake mix into another bowl. Spoon cake mix evenly over top of pumpkin. Use an offset cake spatula to even out top of cake mix making it as flat as possible. Spoon melted butter over top. Sprinkle nuts over top. Bake in preheated 400 deg F oven for 15 minutes.

Lower temp to 350 deg F and bake 1 hour or until toothpick comes out clean. Let cool and enjoy.

next ingredient: pecans

[house_cat]

I haven't tried this one, but I would if DH liked nuts. It's from Alton Brown and it sounds delish!

Brussels Sprouts with Pecans and Cranberries

Ingredients
1 pound fresh Brussels sprouts, rinsed and trimmed
3 ounces coarsely chopped pecans
3 tablespoons unsalted butter
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
4 ounces coarsely chopped dried cranberries
Directions
Slice the Brussels sprouts using the thinnest slicing disk of a food processor. If you do not have a food processor, you may slice thinly with a knife or a mandoline.

Set a 10-inch straight-sided saute pan over medium-high heat and add the pecans. Cook, stirring continually, until the pecans darken in color and begin to give off a toasted aroma, approximately 2 minutes. Add the butter to the pan and stir to combine. Once the butter has melted, add the Brussels sprouts, salt and pepper and cook, stirring continually, until the color brightens and the sprouts are just tender, approximately 6 minutes. Remove the pan from the heat, add the cranberries, toss and serve.

Recipe courtesy Alton Brown, 2008

Read more at: http://www.foodnetwork.com/recipes/alton-brown/brussels-sprouts-with-pecans-and-cranberries-recipe.h...

Next ingredient: potatoes

[forrestwolf]

I do not peel potatoes at my house, as I like to keep the peeling on, and sometimes, I have made this with the larger red potatoes.........

Potato and Artichoke Gratin

ingredients

2tablespoon(s) unsalted butter, plus more for pan

1 1/2 pound(s) (about 4) leeks, white and light green parts only, cut into 1/2-inch-thick half-moons

1medium onion, chopped

2clove(s) garlic, finely chopped

1tablespoon(s) fresh thyme

8ounce(s) (about 2 cups) Gruyère, grated

1can(s) (14-ounce) water-packed artichoke hearts, drained and quartered

3pound(s) russet potatoes

2cup(s) heavy cream

1/4 cup(s) grated Parmesan

directions

Heat oven to 425 degrees F. Butter a 3-quart or 9- by 13-inch baking dish.

Melt butter in a large skillet over medium heat. Add leeks and onion, season with 3/4 teaspoon salt, 1/2 teaspoon pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Stir in garlic and thyme and cook for 3 minutes; remove from heat. Add cheese and artichokes to leek mixture and toss to combine.

Peel and thinly slice potatoes (about 1/8 inch thick). Layer one-third of potatoes in prepared baking dish, then top with half artichoke mixture; repeat. Top with remaining potatoes. Pour heavy cream over potatoes; press gently to submerge. Sprinkle with Parmesan.

Tightly cover dish with foil, place on a rimmed baking sheet (to catch any drips) and bake for 40 minutes. Remove foil and bake until potatoes are tender and top is golden brown, 15 to 20 minutes more. Let gratin rest for at least 5 minutes before serving.

NEXT INGREDIENT: YELLOW RICE

[Zhills]

Arroz Amarillo Cubano (Cuban Yellow Rice)

Ingredients:

-3 cups long-grain white rice
-4 1/2 cups water
-1 red or green bell pepper minced (I prefer red)
-1 onion minced
-4-6 cloves garlic crushed and minced
-1 teaspoon ground cumin
-1 bay leave (optional)
-1/2- 1 teaspoons "Bijol" (which is what I use) or "Ground Achiote/ Annato seeds" or "saffron"
-Salt to taste (about 2-3 teaspoons)
-extra-virgin olive oil

Directions:

(1)Sift the rice if you wish to get rid of any little grains or impurities, then wash the rice in cold water once or if you wish until water runs clear. Drain.

(2)Put rice in rice cooker with water (or just a pot on stovetop)

(3)Heat extra-virgin olive oil on medium high in a frying pan and saute bell peppers, onions, and garlic until onions are translucent and everything is fragrant. Add to rice.

At this point, I like to use the immersion blender and puree this mixture.

(4)Add to the rice mixture cumin, salt to taste, and bijol stirring until the water looks yellowish or yellowish orange

(5)Close rice cooker and set on cook until rice is done OR cook like you would cook any rice.

You can cook chicken in the rice or bake and serve on top of the rice, add spicy sausage for sausage and rice, add shrimp at the last minute and cook until just pink or use a variety of rice added just long enough to cook them and have paella. Everything goes with yellow rice! Add peas over rice for color and a contrasting flavor and strips of pimento to make it authentic

Next ingredient: Sausage

[forrestwolf]

Super Easy Sausage Gravy

Ingredients

1 lb bulk pork sausage

1 tablespoon butter

3 tablespoons flour

1 3/4 cups milk

1/8 teaspoon salt

1/2 teaspoon pepper

1 dash hot sauce

Directions

Cook sausage until no longer pink. Do Not Drain.

Stir in butter until melted.

Sprinkle with flour.

Gradually add milk. Mix well.

Add salt, pepper, and hot sauce..I like lots of fresh ground black pepper......

Bring to a gentle boil and cook for 2 minutes, stirring constantly.

Serve over your favorite homemade or refrigerated biscuits, toast or potatoes/hash browns....

NEXT INGREDIENT: WATER

[Beebee2]

You made me laugh out loud with that one, Wolfie, largely because I found out about this recipe for the first time this morning and thought the title was so funny:

Ice Water Chocolate Cake and Chocolate Frosting

This is a 3 layer chocolate cake made with butter and ice water, frosted with a delicious chocolate cream cheese frosting.

3/4 c butter
2 1/4 c granulated sugar
1 1/2 t vanilla
3 large eggs
3 squares unsweetened chocolate, melted
3 c cake flour
1 1/2 t baking soda
3/4 t salt
1 1/2 c ice water

Chocolate Cream Cheese Frosting
8 oz cream cheese, softened
1/2 c butter, softened
4 c, 16 oz, confectioners' sugar
1/3 c cocoa
1 t vanilla

Cream butter, sugar and vanilla. Add eggs, beating well after each addition. Add melted chocolate; blend well. Sift together dry ingredients and add alternately with the ice water. Pour into three 9-inch layer cake pans. Bake at 350 deg F for 25 to 30 minutes.

Cool 5 to 10 minutes and remove from pans. Cool thoroughly before frosting.

For the frosting, Beat the cream cheese and butter until smooth and well blended. Gradually beat in the confectioners' sugar until light and fluffy. Blend in the cocoa and vanilla; continue beating until smooth. Spread between the layers and over the top and sides.

By Diana Rattray

About.com

next ingredient: spinach, frozen or fresh

[forrestwolf]

On 11/1/2014 Beebee2 said:

You made me laugh out loud with that one, Wolfie, largely because I found out about this recipe for the first time this morning and thought the title was so funny:

Ice Water Chocolate Cake and Chocolate Frosting

This is a 3 layer chocolate cake made with butter and ice water, frosted with a delicious chocolate cream cheese frosting.

3/4 c butter
2 1/4 c granulated sugar
1 1/2 t vanilla
3 large eggs
3 squares unsweetened chocolate, melted
3 c cake flour
1 1/2 t baking soda
3/4 t salt
1 1/2 c ice water

Chocolate Cream Cheese Frosting
8 oz cream cheese, softened
1/2 c butter, softened
4 c, 16 oz, confectioners' sugar
1/3 c cocoa
1 t vanilla

Cream butter, sugar and vanilla. Add eggs, beating well after each addition. Add melted chocolate; blend well. Sift together dry ingredients and add alternately with the ice water. Pour into three 9-inch layer cake pans. Bake at 350 deg F for 25 to 30 minutes.

Cool 5 to 10 minutes and remove from pans. Cool thoroughly before frosting.

For the frosting, Beat the cream cheese and butter until smooth and well blended. Gradually beat in the confectioners' sugar until light and fluffy. Blend in the cocoa and vanilla; continue beating until smooth. Spread between the layers and over the top and sides.

By Diana Rattray

About.com

next ingredient: spinach, frozen or fresh

Are you talking about sausage gravy..........as every good Southern girl has a recipe in her arsenal.........