Honored Contributor
Posts: 21,113
Registered: ‎11-03-2013


Welcome to November friends!  Now that we can safely crank up our ovens I know this will be a tasty recipe exchange for all to share in preparations for our holiday festivities!  . . . Smiley Happy


.HOW TO PLAY.......
The first player of the month starts the game by posting their choice of recipe.  At the end of the text, she or he types, "the next ingredient: xxx."
(The x's represent that person's choice of any ingredient that can be included in a recipe).  

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 throughout the recipe.  That does make it easier for everyone to see how the game works.
Because of time or system delays, some duplicate posts occur to the same ingredient.  The next poster generally responds to the first post for the next ingredient.  Good recipes and lots of fun!!
Normally, we start out with a recipe so I will post the last one shared on the October thread and we can take it from there if that's ok with every body (thanks again to our friend @Coquille!):.

Not a recipe and extremely easy but since no one has answered with a better one, here I go...


1 whole fresh MOZZARELLA, tomatoes, preferably good quality (hard to find in the winter), vidalia onions, fresh basil, evoo, a splash of balsamic vinegar.

Slice 1 MOZZARELLA, somewhat thin slices or as you prefer obviously, slice tomatoes, slice onions. Tear basil with hands and place on top. Coat with a little bit of extra virgin olive oil and balsamic vinegar. 

Again, this is a very old recipe, so no real amounts to give. When making this recipe, only use the best quality ingredients. I have tried to make this in the winter but it really doesn't taste as good.


Next Ingredient: Horseradish 

Respected Contributor
Posts: 2,552
Registered: ‎07-20-2011


Ok. we're stuck on horseradish so.....

Salmon Zucchini Burgers with HORSERADISH Sauce

2 eggs, 2 cups salmon, 1 cup shredded zucchini, 6 scallions, 11/2 cups bread crumbs (or ritz crackers), 2 tbsp dill, 1/2 tsp salt, 1/2 tsp pepper, canola oil.

Tarter Sauce: 1/4 cup mayo, 2 tbsp relish, 1 tbsp HORSERADISH 

Mix beaten eggs, squeeze all of the moisture out of the salmon and add to eggs. Add zucchini, chopped scallions, 1/2 cup bread crumbs, chopped dill, salt and pepper. Make the patties what ever size you prefer. Coat all the patties in the remaining 1 cup of bread crumbs. Fry the patties in the oil for about 5 minutes, each side. Make the sauce with the HORSERADISH.

Next Ingredient: WHITE CHOCOLATE

Happiness is not a destination, it is a way of life.
Honored Contributor
Posts: 10,914
Registered: ‎02-27-2012


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


  • 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.






Trusted Contributor
Posts: 1,410
Registered: ‎06-29-2015


Years ago, back when I was vegetarian, I was very into Susan Powter.  Remember her?

Anyway, this was one of her recipes that I always had in the fridge. Great for a low fat snack!


S.P.'s Middle Eastern Salad



2 C Roma tomatoes

2 C cucumbers, peeled and seeded

1/2 C red onion

1/2 C baby dill pickles



Finely chop all ingredients.

Toss together & chill


Next ingredient: eggs

Muddling through...
Esteemed Contributor
Posts: 5,340
Registered: ‎11-15-2011


Skillet Corned Beef Hash with Eggs

2 medium or 1 large potato, peeled, diced, rinsed and drained well
OR part of a bag of frozen hash browns
1 can corned beef

4 eggs

Add a tablespoon or two of oil to a large, heavy skillet over medium high heat. Add potatoes and cover, stirring frequently until slightly browned and firm-tender.

Push potatoes to the side of the pan and add canned, corned beef. Break up the corned beef with a spatula or large spoon until is is evenly crumbled and starting to brown. Stir the contents of the pan together and cook until all is getting slightly browned.  (Like a big pancake)

This recipe says to break the eggs on top of the hash and cover and cook until eggs are as done as you like.  I don’t do that.  I like to cook mine over easy in a separate skillet and put on top of the corned beef/potato mixture. 

I’ve also seen this recipe served with White Gravy or Hollandaise sauce. 


Next ingredient:  Thyme



Trusted Contributor
Posts: 1,410
Registered: ‎06-29-2015


This recipe was shared a long time ago from a poster - BritBrit. It's good!



Asiago Mushroom Chicken


  • 1 lb boneless skinless chicken breast (about 2 large)
  • 2 cups mushrooms, cut in half
  • 1 clove garlic, minced
  • 3 springs fresh thyme
  • 1 1/2 cups dry white wine
  • 1/2 cup seasoned flour
  • 2 tbs butter
  • 2 tbs olive oil
  • 1/2 cup heavy cream
  • 1/4-1/2 cup shredded asiago cheese
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp pepper (or to taste)
  • seasoned flour:
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
Pound chicken breast with a meat mallet between 2 sheets of waxed paper or plastic wrap until meat is uniform thickness; about 1/4-inch. Cut into serving-sized pieces (2 or 3 pieces per breast)
Heat the butter with *1* tbs of olive oil in deep, heavy skillet or saute pan over medium heat.
Dredge chicken in seasoned flour. Add to hot oil/butter in skillet. Saute until golden on each side, about 5 minutes per side. Remove from pan.
Add remaining olive oil to hot skillet. Saute mushrooms and garlic until mushrooms begin to brown.
Add white wine to skillet, scraping up all the browned bits that are at the bottom of the pan (this is called "deglazing"). Bruise the fresh thyme by twisting it between your fingers or hitting it with the dull side of a knife in a few places. Add thyme to mushroom/wine mixture in pan.
Add the chicken back to the pan. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.
Remove chicken from pan. Add the cream and heat through. Add the asiago cheese (if you like it strongly flavored, use 1/2 cup; not as strongly flavored, use the 1/4 cup--asiago is a powerful cheese and you can even use less for just a whisper of flavor.
Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about 1/2. If you wish to skip the reduction step, you may thicken the sauce slightly with about 1 tbs instant flour or 1 tbs cornstarch mixed with 2 tbs water...however, the reduction will taste better.
Add chicken back to pan and heat through.
Garnish with sprigs of fresh thyme. May be served over any pasta.
About 4 servings.
Next ingredient: stewed tomatoes, any kind
Muddling through...
Trusted Contributor
Posts: 1,368
Registered: ‎07-17-2011


Just a side note, right before I read this thread, I was talking to someone about the "Stewed Tomatoes" served in a couple of landmark restaurants in Georgia (Bulloch House and Blue Willow Inn).  The dish looks like simple cooked tomatoes, but it is exceedingly sweet, almost like preserves but not as thick, and it is intended to be eaten with field peas as a relish.  Sorry I don't have a recipe for their version to share.


Next Ingredient still is:   Stewed Tomatoes, any kind 

Regular Contributor
Posts: 158
Registered: ‎03-15-2017


[ Edited ]

My husband's Mom was from Hungary and made lots of hearty stews from both beef and pork. A former professional Cook, he recently made this for me, and you could add whatever canned veggies or leftovers you like. So good the next day!


Richard's Pork Stew


2 1/2 to 3 pound boneless pork roast, trimmed of some fat and cut into 1 inch cubes

1 medium onion, chopped

2 potatoes, peeled and diced

6 baby carrots, diagonally sliced

2 large ribs celery, minced

1 teaspoon Minor's Pork Base

1 14.28 oz can stewed tomatoes with juice

6 Cups water

1/2 teaspoon thyme

1/2 teaspoon Hungarian Paprika

2 bay leaves

salt and pepper to taste


Saute onions in oiled skillet over medium heat until softened.

Add fresh veggies and pork to large stockpot or slow cooker over low heat along with pork base and water.  At this point combine thyme, paprika with stewed tomatoes and juices and slowly add into simmering stew along with 2 bay leaves.


Continue cooking 1 to 2 additional hours until liquids somewhat reduced. Taste and add salt and pepper as needed. Serve with noodles or hearty bread.


Variations: Chicken or beef base/bouillon can be used instead of the pork, just not as tasty IMHO.  Canned or frozen corn may be added; also delicious with sliced mushrooms and 1/2 Cup of sour cream stirred in at the end.  Caraway seeds are another seasoning option.


Next ingredient: Puff Pastry (frozen is fine)

Honored Contributor
Posts: 17,045
Registered: ‎03-10-2010


[ Edited ]

This is on my to-do list.  It's something that looks super easy to make that I would bring to a party.  It's from Ina.

Ham and Cheese in Puff Pastry

Show: Barefoot Contessa
Episode: Cocktail Hour

Total:50 minPrep: 25 minCook: 25 min
Yield: 6 servings
Level: Easy




1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)
2 tablespoons Dijon mustard
1/4 pound black forest ham, sliced
1/2 pound Swiss Gruyere cheese, sliced
1 egg, beaten with 1 tablespoon water, for egg wash


Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan.


Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash.


Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.


Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.


Next Ingredient:  Ricotta Cheese

QVC Shopper - 1993

Regular Contributor
Posts: 232
Registered: ‎03-19-2011


4 to 6 Servings
1 (8 oz.) box manicotti
3 cups Ricotta cheese
1 (12 oz.) pkg. shredded Mozzarella cheese
3/4 cup grated Parmesan cheese
3 eggs, slightly beaten
1 1/2 tsp. salt
3 tsp. parsley flakes
3/4 tsp. oregano
1/4 tsp. pepper
1 (24 oz.) can pasta sauce
Cook manicotti according to package directions; drain.  Dry manicotti with paper towels and place in a single layer on a cutting board or other work surface.  In a large bowl, combine cheeses, eggs, salt, parsley flakes, oregano and pepper.  Fill manicotti with the cheese mixture.  Spread a thin layer of pasta sauce in a greased 13 x 9 x 2-inch baking pan.  Place manicotti in pan in a single layer; cover with 2 to 3 cups pasta sauce. Bake at 350° for 35 to 55 minutes, or until heated through and cheese is melted. Heat the remaining sauce and serve with the manicotti.
Next Ingredient:  Corn syrup (light or dark)