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Honored Contributor
Posts: 10,576
Registered: ‎02-27-2012

Re: NOVEMBER 2017 RECIPE GAME

We were just sharing recipes on our Potsticker Soup Thread this week.  @ChiliPepper a salad...I had found a similar one....this is my version combined from the two...

 

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

 

  • 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
  • Good olive oil
  • 1 tablespoon pure maple syrup
  • Kosher salt and freshly ground black pepper
  • 3/4 cup apple cider or apple juice
  • 2 tablespoons cider vinegar
  • 2 tablespoons minced shallots
  • 2 teaspoons Dijon mustard
  • 4 ounces baby arugula, washed and spun dry *I use mixed greens
  • 1/2 cup glazed pecans
  • chopped celery
  • small amount of chopped red onion
  • Dried Cranberries/Craisins or Cherries
  • crumbled Goat Cheese *I used Vermont Creamery Crumbled Goat Cheese with Tarragon & Cranberries!!

 Preheat the oven to 400 degrees F.

 

 Place the butternut squash on a sheet pan. Add 1 tablespoons olive oil, the maple syrup, salt and pepper and toss.

Roast the squash for 15 to 20 minutes, turning once, until tender.

 

 While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup.

Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

Place the greens in a large salad bowl and add the roasted squash mixture, and the other ingredients.

Spoon just enough vinaigrette over the salad to moisten and toss well.

 

 

NEXT INGREDIENT

COCOA

Honored Contributor
Posts: 10,576
Registered: ‎02-27-2012

Re: NOVEMBER 2017 RECIPE GAME

Hmmm @GenXmuse

 

I just saw that lasagna w/ Bech. on the Q for...over $80!! 

 

I had never heard of one w/ bech. sauce!  The cute vendor gal said it was a family recipe.  I'm sure it is good, but I'm not paying $80 for 2 small pans of lasagna!

 

Now we can try this version on our own!

 

Thanks!~!

Esteemed Contributor
Posts: 7,112
Registered: ‎05-15-2016

Re: NOVEMBER 2017 RECIPE GAME

[ Edited ]

@Respectlife wrote:

Hmmm @GenXmuse

 

I just saw that lasagna w/ Bech. on the Q for...over $80!! 

 

I had never heard of one w/ bech. sauce!  The cute vendor gal said it was a family recipe.  I'm sure it is good, but I'm not paying $80 for 2 small pans of lasagna!

 

Now we can try this version on our own!

 

Thanks!~!

 

Oh oh my Word! Really?  That’s crazy!  So happy to find an economical solution. Thank you. 🌸😊

 

Your recipe using sing maple syrup in a butternut squash salad is divine. I bet the touch of sweetness from the maple and squash complement the slightly bitter taste of arugula. I’m excited to try it!

Honored Contributor
Posts: 16,785
Registered: ‎03-10-2010

Re: NOVEMBER 2017 RECIPE GAME

This is the best lasagna/bechemel recipe on the planet.  It's from Giada.

 

The great thing about it is you can just make the bechemel sauce and use it on pasta or zoodles and you can just make the butternut squash part as a side dish.  I often use frozen cooked squash and prepare it this way with the amaretti cookies.

 

http://www.foodnetwork.com/recipes/giada-de-laurentiis/butternut-squash-lasagna-recipe-1943375

 

 

 

NEXT INGREDIENT:  COCOA

===================================
QVC Shopper - 1993

# IAMTEAMWEN
Honored Contributor
Posts: 16,785
Registered: ‎03-10-2010

Re: NOVEMBER 2017 RECIPE GAME

Bourbon Balls (Martha Stewart)

 

These are an office favorite.  

 

2 1/2 C Vanilla wafers

1 C pecans

2/3 C bourbon

1 C confectioners sugar, additional for coating

3 T cocoa powder

2T light corn syrup

 

Pulverise the wafters and put in a bowl.

 

Grind the pecans and add to the wafer bowl.

 

Blend the remaining ingredients (except for coating sugar) 10 seconds and add to the wafter bowl. Mix well.

 

Roll into balls 1 inch in diameter and roll in confections's sugar (only if serving right away, otherwise, roll just before serving.

 

Store in airtight container at least 24 hours in advance. I make them 304 days in advance and they will knock you over when you open the container.

 

I scoop them into mini cupcake papers vs rolling them.

 

I sprinkle with confectioners sugar before serving.

 

 

NEXT INGREDIENT:  Corn meal

===================================
QVC Shopper - 1993

# IAMTEAMWEN
Esteemed Contributor
Posts: 5,230
Registered: ‎11-15-2011

Re: NOVEMBER 2017 RECIPE GAME

[ Edited ]

Southern Fried Salmon Patties

 

Ingredients

    • 1 (14 3/4 ounce) canned salmon
    • 1/4 cup onion, finely chopped
    • 1/4 cup cornmeal
    • 1/4 cup flour
    • 1 egg
    • 3 tablespoons mayonnaise

Directions

  1. Open salmon and drain thoroughly. Place drained salmon in mixing bowl and flake evenly with a fork.
  2. Add onion, corn meal, flour, mayonnaise, and egg. Stir until well blended.
  3. Shape the mixture into patties about the size of an average burger or less.
  4. Cook in oil in skillet over medium heat until browned on each side. Turn once while frying.
  5. Note: The mayonnaise helps the patties hold their shape and keeps them from being too dry.

OR mix well.  Spoon into 8 greased muffin cups, using 1/4 cup in each.  Bake at 350° for 45 minutes or until browned.

 

Next ingredient:  Polenta or Grits

 

 

 

Esteemed Contributor
Posts: 5,230
Registered: ‎11-15-2011

Re: NOVEMBER 2017 RECIPE GAME

Nobody uses polenta?

 

Next ingredient:  Sausage (any type)

Esteemed Contributor
Posts: 7,112
Registered: ‎05-15-2016

Re: NOVEMBER 2017 RECIPE GAME

I just got confused because polenta and grits are corn meal which we just did but I here is a cool Mexican Corn Grits recipe. Sorry about that!

 

Mexicorn Grits

 

INGREDIENTS
4 cups milk
1/2 cup plus 1/3 cup butter, divided
1 cup quick-cooking grits
2 eggs
1 can (11 ounces) Mexicorn, drained
1 can (4 ounces) chopped green chilies
1 cup (4 ounces) shredded Mexican cheese blend
1 teaspoon salt
1/4 teaspoon white pepper
1 cup shredded Parmesan cheese


DIRECTIONS
In a large saucepan, bring milk and 1/2 cup butter to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes.


In a small bowl, whisk the eggs. Stir a small amount of hot grits into eggs; return all to the pan, stirring constantly. Melt remaining butter; stir into grits. Add the corn, chilies, cheese, salt and pepper.


Transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Yield: 10 servings.

 

3F1A6E79-E055-4C8E-8159-1B0C017447DD.jpeg

 

Next Ingredient: SAUSAGE 

 

 

Honored Contributor
Posts: 16,785
Registered: ‎03-10-2010

Re: NOVEMBER 2017 RECIPE GAME


@Zhills wrote:

Nobody uses polenta?

 

Next ingredient:  Sausage (any type)


 

 

Ha! I had one, but it was in my recipe book and I kept forgetting to get it out and type it up.

 

I can do sausage though.

===================================
QVC Shopper - 1993

# IAMTEAMWEN
Honored Contributor
Posts: 16,785
Registered: ‎03-10-2010

Re: NOVEMBER 2017 RECIPE GAME

Breakfast Sausage (from All Recipes).


This is my go-to recipe.  I make my own patties and flash freeze them and then I can take them out one at a time as needed.

 

I like to use organic ground pork and making my own controls the added ingredients.


These are as close to Jimmy Dean/Bob Evans as I've found.

 

Ingredients

2 teaspoons dried sage

2 teaspoons salt
1 teaspoon ground black pepper
1/4 teaspoon dried marjoram

1 tablespoon brown sugar

1/8 teaspoon crushed red pepper flakes

1 pinch ground cloves

1 pound ground pork (the original recipe calls for 2 lbs but I find I like the intense flavor of the herbs and spices).

 

Directions:

 

  1. In a small, bowl, combine the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper and cloves. Mix well.
  2. Place the pork in a large bowl and add the mixed spices to it. Mix well with your hands and form into patties.
  3. Saute the patties in a large skillet over medium high heat for 5 minutes per side, or until internal pork temperature reaches 160 degrees F (73 degrees C) or freeze.


NEXT INGREDIENT:  Brown Sugar

===================================
QVC Shopper - 1993

# IAMTEAMWEN