Recipes

[jannabelle1]

Ritzy Shoepeg Corn

1 - 12 oz can white shoepeg corn, drained 

1 - 15 oz can french cut green beans, drained

1/2 cup onion, diced

3/4 cup shredded cheddar cheese

1 can cream of celery soup

1/2 cup sour cream

1/2 cup slivered almonds

35 Ritz crackers crushed and mixed with 1 stick melted butter

Preheat oven to 350 degrees

Mix all ingredients together, except for the Ritz crackers/butter 

Place vegetable mixture in 1 1/2 qt casserole

Sprinkle Ritz/butter mix over top of casserole

Bake uncovered 30 to 35 minutes in 350 degree oven.

Easy Thanksgiving side dish. 

Next: Poster's Choice

[kelshar]

CREAMY WHITE CHEDDAR MAC AND CHEESE 

8 ounces uncooked medium shell pasta

1 can Campbell's Condensed White Cheddar Cheese Soup

1.5 cups shredded white cheddar cheese

3/4 cups milk

1/8 teaspoon cayenne pepper (optional)

Cook the pasta according to the package directions in a saucepan. Drain the pasta and return to saucepan. Stir in the cheese, soup, milk and cayenne pepper and heat over medium heat, stirring often until the mixture is hot and the cheese is melted.

Season to taste with salt and pepper.

NEXT INGREDIENT: OATMEAL 

[house_cat]

Savory Oatmeal with Mushrooms and Kale

(modified from TriedandTrueRecipe .com)

• 3 tablespoons neutral oil (divided)
• 1 yellow onion (peeled and diced)
• 2 cups steel-cut oats or old-fashioned rolled oats (don't use quick oats)
• 5 cups water or vegetable stock (divided)
• 1 pound mixed mushrooms (torn or sliced depending on variety)
• 1 bunch curly kale (leaves torn into bite-size pieces)
• 1 tsp dried oregano

Prepare the mushrooms and kale:

Saute the mushrooms in 2 tbs of oil.

Pour in 1 cup of water and immediately add the kale in an even layer on top of the mushrooms. Season the kale with salt and pepper. Cover, reduce heat to low, and simmer for 5 minutes until kale is tender.

Remove the cover and toss to combine.  Taste and adjust seasonings to your preference. Turn off the heat and cover the mushrooms and kale to keep them warm.

Prepare the oats

Saute the onions in remaining oil, until softened.

Add the oats and toss to combine. Season them with salt and pepper.

Pour in the water and bring to a boil. Reduce heat to medium-low and simmer the oats for 10–15 minutes, stirring occasionally, until the oats are thick and creamy.

Taste and season with salt and pepper. If you like, add a pat of  butter or a splash of  cream in at the end for an even creamier oatmeal.

Next ingredient: rice

[walker]

Turkey Porcupines in Basil-Tomato Sauce

1 lb. Ground Turkey

1/2 cup uncooked regular RICE

1/4 cup finely chopped onions

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons oil

2 teaspoons sugar

1 teaspoon dried basil leaves

1 cup water

2 (8oz) cans tomato sauce

Combine turkey, RICE, onion, salt and pepper; mix well.

Shape into 16 balls (approx).  Lightly brown the turkey balls in oil, carefully turning to brown evenly.  Combine remaining ingredients; blend well.  Pour over turkey balls, bring to a boil.  Reduce heat; cover and simmer for 45 minutes, stirring occasionally.

NEXT INGREDIENT .... ANY TYPE MUSTARD

[northiie57]

So sorry I'm not following the next ingredient but this one is a keeper!

One-Pan Herb-Roasted Chicken Drumsticks with Potatoes & Carrots

Ingredients 

• 5 chicken drumsticks

• 500g (1.1 lb) baby potatoes, halved or quartered

• 3 large carrots, peeled and chopped

• 3 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp dried oregano

• 1/2 tsp dried thyme

• 1 tsp paprika

• Salt & pepper to taste

• 1 tbsp chopped fresh parsley (for garnish)

Instructions

1. Heat things up: Warm your oven to 400°F (200°C). Prepare a large baking sheet or roasting pan with parchment or a light coat of oil so nothing sticks.

2. Prep the vegetables: Scatter the potatoes and carrots across the pan. Drizzle them with about half the olive oil, then sprinkle in some garlic powder, oregano, thyme, paprika, salt, and pepper. Use your hands or a spatula to toss everything until the veggies are lightly coated and glistening. Spread them out so they roast evenly.

3. Season the chicken: Place the drumsticks in a bowl. Pour in the remaining olive oil and coat them well. Dust on the rest of the garlic powder, herbs, paprika, salt, and pepper. Rub the seasoning into the chicken so every piece is full of flavor.

4. Bring it all together: Lay the drumsticks right on top of the vegetables. As they roast, their juices will trickle down and make the potatoes and carrots even more delicious.

5. Roast until golden: Slide the pan into the oven and bake for 40–45 minutes. The chicken should be beautifully browned with crisp skin, and the veggies should be tender and lightly caramelized. Check that the drumsticks reach 165°F (74°C) inside.

6. Finish with a flourish: Sprinkle fresh parsley over the hot dish before serving. It adds a bright, fresh touch that pulls everything together.

[walker]

@northiie57 ..........that recipe sounds really good!  I will try it sometime.  Poster's Choice here is always ok.  Would you like to pick a Next Ingredient or we could use mustard again?  Anything ok with me.  I am happy to see new recipes being posted.  Thanks everyone.

NEXT INGREDIENT ..... ?

[northiie57]

---

@walker wrote:

@northiie57 ..........that recipe sounds really good!  I will try it sometime.  Poster's Choice here is always ok.  Would you like to pick a Next Ingredient or we could use mustard again?  Anything ok with me.  I am happy to see new recipes being posted.  Thanks everyone.

NEXT INGREDIENT ..... ?

---

anything seafood

[walker]

Garlic-Lemon SHRIMP Linguine

8 oz. uncooked linguine

2 tablespoons olive oil

1 tablespoon butter

1 lb. uncooked SHRIMP (26-30 per pound), 

        peeled and deveined

3 garlic cloves

1 tablespoon grated lemon zest

1 tablespoon lemon juice

1 teaspoon lemon-pepper seasoning

2 tablespoons minced fresh parsley

Cook linguine according to package directions for al dente.  In large skillet, heat oil and butter over medium-high heat.  Add SHRIMP, cook and stir 3 minutes.  Add garlic, lemon zest, lemon juice and lemon pepper seasoning; cook and stir until SHRIMP turn pink, 2-3 minutes longer.  Stir in parsley.

Drain linguine, reserving 1/3 cup pasta water.  Add enough reserved pasta water to SHRIMP mixture to achieve desired consistency.  Serve with linguine.  Serves 4.

(Recipe similar to that served at The Cheesecake Factory but recreated by TK in Idaho for Taste of Home magazine.

NEXT INGREDIENT ... COCONUT, COCOA OR 

                                    CONFECTIONER'S SUGAR

                                   OR POSTER'S CHOICE...

                                   CHRISTMAS COOKIE?

[Zhills]

Easy Fruit Salad

1 8 oz pkg Cream Cheese
2 Tbsp powdered sugar
2 14 oz cans Fruit Cocktail in heavy syrup (drain, keep juice)
1 small can Pineapple Tidbits
Maraschino Cherries
Coconut
Nuts

Let cream cheese warm up and soften. 

Put in bowl.  Add 2 Tablespoons powdered sugar and enough Cherry Juice (from jar) and Fruit cocktail syrup to make a lovely pink “dressing” soft enough to mix well.

Add:

Fruit cocktail (drained)
1 small can pineapple tidbits
2 T cherries (I cut in half)

Mix well with Cream cheese “dressing.”

Stir  in small amount of Coconut and Nuts.  Enjoy!

You could easily add small cut apple, banana or other fruit. 

Please make the original version first.  It’s GOOD!

Next ingredient:  Any soup

[Fribwl]

@walker .  Posters Choice.  Not a dessert.  A side. This is so easy and want to replace the Italian bread this year.  Bought 2 boxes of Jiffy Corn Muffin Mix.  Made the Johnny Cake .

Recipe is on the box. Aside from the Italian bread, I usually bake 2 loaves of Banana Bread and 2 loaves of Walnut bread.  Not this time.  Might do it for Christmas. Doubling the recipe on the box took only 25 minutes.  It came out nice and high. It could not get easier than that