Recipes

[momtochloe]

WELCOME TO NOVEMBER .....I hope you don't mind a little Thanksgiving humor but somehow I think we can all identify with this picture . . . .

FIRST.....if you are just joining us and please do......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!!

AND AWAY WE GO FOR NOVEMBER!  Enjoy our shared recipes!

Coconut Jelly

1 cup warm water
4 sachets powdered gelatin (just shy of 4 tablespoons)
3 cups cream of coconut
1/2 cup whole milk
Nonstick cooking spray
2 cups canned pineapple chunks in sweetened juice
1/2 cup maraschino cherries with stems

Begin by blooming the gelatin. In a small bowl, add the water and slowly pour in the gelatin powder, stirring well until fully incorporated. Set aside.
In a medium saucepan over medium-high heat, add the coconut cream and milk. Stir well with a whisk to combine. Bring to a simmer then stir in the gelatin mixture. Once the mixture comes to a boil, reduce the heat and simmer for 2 to 3 minutes.
Spray an 8 by 8-inch nonstick square cake pan with a little nonstick spray (this will help hold down the plastic wrap). Line the cake pan with plastic wrap (1 sheet across 1 way and another sheet across the other way, works well), leaving enough overhang so you can pick the jelly up from the pan. Give the coconut mixture a final whisk and pour it into the lined pan. Allow to cool slightly before putting it in the refrigerator for at least 3 hours or overnight.
To serve, remove the jelly from pan using the plastic wrap and invert it onto a cutting board. Remove the plastic wrap and discard. Using a hot knife cut the jelly into 1 1/2-inch cubes. Serve in small bowls with chilled pineapple chunks, pineapple juice and maraschino cherries.
Recipe courtesy of Tyler Florence

Thanks to @rrpell for posting this recipe!

Next Ingredient:  Thyme

[rrpell]

@momtochloe  Thank you for starting the November thread and re-posting my recipe.  😀   I think this thread is so fun and the posters are friendly and nice.  It is a good place to hang out and share.

next ingredient:  thyme

[momtochloe]

And we are so happy to have you posting here @rrpell!  I just love this thread and have copied and made so many delicious recipes throughout the years.  Sincere thanks to all that participate, it is greatly appreciated!  

[Bluffbaker]

This is the best French Dip I've ever had!! I have to give credit to the blog where I found it because the recipe is that good! http://margaretsmorsels.blogspot.com/2011/07/some-assembly-required.html   I love that after I put the ingredients in the crock pot and turn it on, the crock pot does the rest of the work.  Easy, peasy.

French Dip Sandwiches
8 Servings

1 (3 to 4 lb.) top chuck roast
1/2 cup soy sauce
1 beef bouillon cube
1 bay leaf
4 whole peppercorns
1 tsp. dried rosemary leaves, crushed
1 tsp. dried thyme
1 tsp. garlic powder
2 cups water
French or hoagie rolls

Remove and discard all visible fat from roast. Place roast in a crock-pot. Combine soy sauce, bouillon cube and spices; pour over roast. Add water. Cover and cook on low heat 10 to 12 hours or until meat is very tender. Remove meat from broth; shred with forks and keep warm. Discard bay leaf. Strain broth; skim off fat. Pour broth into small cups for dipping. Serve warm on desired bread.

Variation: If desired, put cheese on the bread before adding the meat. Put sandwiches on a baking pan and heat in a 350° oven for about 5 minutes, just until the cheese starts to melt.

Next Ingredient:  Orange zest

[momtochloe]

I just made these carrots a couple of weeks ago and they are delicious:

ORANGE-ROASTED BABY CARROTS WITH HONEY

INGREDIENTS

1. • 1 1/2 pounds slender baby carrots, trimmed, scrubbed **
   • 2 tablespoons extra-virgin olive oil plus additional for drizzling
   • 1 teaspoon (packed) finely grated orange peel
   • 1/3 cup fresh orange juice
   • 1 1/2 tablespoons honey
   • Fleur de sel or Maldon sea salt

PREPARATION

1. 1. Preheat oven to 400°F. Arrange carrots in single layer on rimmed baking sheet. Add 2 tablespoons olive oil and orange peel; sprinkle with salt and pepper and toss. Pour orange juice over; cover tightly with foil. Roast until crisp-tender, about 10 minutes. Remove foil. Increase oven to 450°F. Drizzle honey over carrots. Roast uncovered until carrots are tender and browned in spots, about 10 minutes longer. Transfer carrots and any juices to platter. Drizzle lightly with additional olive oil. Sprinkle with fleur de sel.

** I did not use baby carrots for this, I used regular diced carrots and it came out great.

Next Ingredient:  Onions

[walker]

Crock Pot Potato Soup*

1 bag of frozen cubed hash browns, thaw slightly for mixing

3  14 oz. cans chicken broth

1  can cream of chicken soup, undiluted

1/2 cup chopped ONION

Mix together in crock pot and cook on low for 5 hours.  Add 8 oz. cream cheese, cut in cubes, mix into soup and cook 30 minutes longer.  Add 6 slices of crumbled cooked bacon.  Stir and serve with sprinkled GREEN ONIONS (4-6)  on top or mix into soup.

*I am not sure if I got this recipe here or not.  If I did, thanks to poster.

NEXT INGREDIENT..........POWDERED SUGAR

[alliswell]

                                       Peanut Butter Balls 

                                           Yield: 30 

INGREDIENTS:

1cup sifted powdered sugar

1/2 cup creamy peanut butter

3 tablespoons butter, softened

1lb dipping chocolate

DIRECTIONS:

1. Stir together powdered sugar, peanut butter and butter until well mixed.
2. Shape peanut butter mixture into 1 inch balls, placing them on a baking sheet covered with waxed paper.
3. Let balls stand for 20 minutes until dry.
4. Melt the dipping chocolate.
5. Drop balls one at a time in melted chocolate.
6. Using a fork, remove from the chocolate, letting excess chocolate drip off.
7. Place back on the waxed paper.
8. Let stand until dry.
9. Store tightly covered in a cool dry place.

These candies are like Reese's Peanut Butter Cups and are fun for kids to make because you don't have to cook them.

From: food.com

Next Ingredient:  Tater Tots

[rrpell]

Who doesn't love tater tots?  It is such a good ingredient that I couldn't stop at one recipe 😀

Tater Tot WAFFLES

INGREDIENTS:

1 (32-ounce) bag frozen tater tots, thawed

1 tablespoon cajun seasoning
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

Preheat a waffle iron to medium-high heat. Lightly oil the top and bottom of the waffle iron or coat with nonstick spray.
Working in batches, spread tater tots in an even layer into the waffle iron; season with cajun seasoning, salt and pepper, to taste. Close, pressing down firmly to flatten, and cook until golden brown and crisp, about 5-6 minutes, or until desired crispness is reached. Repeat with remaining tater tots, adding more butter as needed.
Serve immediately, garnished with parsley, if desired.

And, a recipe for dinner:

Steak Au Poivre with Tater Tot Waffles

1 lb. Frozen Tater Tots

4 boneless New York strip steaks
Kosher
3 tbsp. cracked black pepper
1/4 lb. (1 stick) salted butter
1/2 c. grated Parmesan
1/4 c. Cognac or brandy
1 c. beef stock
2 tbsp. heavy cream
1/4 c. chopped parsley

Preheat oven to 425 degrees F and preheat large cast iron skillet over high heat. In a rimmed sheet pan spread out tater tots. Bake for 20 minutes. Meanwhile pat steaks dry and generously season with salt and cracked black pepper.
Preheat waffle iron. Transfer tater tots to a bowl and smash with Parmesan. Add half the mixture to the waffle iron and cook until crispy, 3 to 5 minutes. Repeat for remaining mixture. Cut waffles into quarters.
Meanwhile when skillet is hot and almost smoking add 1 tablespoon butter per steak and cook 4 to 5 minutes on each side. Continue for remaining steaks and set aside on a clean plate. Cover loosely with foil; let rest for 5 minutes.
Return skillet to medium high heat, add cognac and beef stock; boil for 5 minutes. Add cream and simmer for 2 minutes. Turn off heat and add 3 to 4 tablespoons butter. Stir to create a smooth sauce; add parsley. Pour sauce over steak and serve with 2 tater tot waffles.

next ingredient:  black beans

[momtochloe]

Mexican Haystacks

Ingredients

• 3 cups uncooked rice
• 1 lb ground beef
• 1 (1 oz) package Old El Paso taco seasoning
• ¾ cup water
• 1 (8 oz) package cream cheese, softened
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can corn
• Toppings: diced avocado, shredded cheese, sour cream, cilantro, salsa, corn chips

1. Cook rice according to package instructions.
2. In a large skillet, brown beef until no longer pink. Drain. Add taco seasoning and water. Cook for a couple of minutes or until the sauce thickens.
3. Add the cream cheese and stir until melted. Add a tablespoon of milk or water at a time until desired consistency is reached.
4. To serve, place 1 cup of rice on a plate and top with meat, black beans, corn and whatever toppings you desire.

I like the addition of the cream cheese in this recipe but I also enjoy the versions that include iceberg lettuce and/or corn chips.  Lots of versatility in this recipe.

Next Ingredient:  Mushrooms

[Bluffbaker]

Pork Chops with Mushroom Gravy
6 to 8 Servings

1/2 cup Wondra or all-purpose flour
1 1/2 tsp. salt
1/4 tsp. pepper
6 to 8 boneless pork chops (1-inch thick)
1/4 cup margarine
1/2 cup chopped onion
1/2 cup chopped green pepper (I use frozen)
1 (4 oz.) can mushroom stems and pieces, drained
2 cups milk
2 Tbsp. lemon juice

Combine the flour, salt and pepper in a large resealable plastic bag. Add pork chops, two at a time, tossing to coat. Set remaining flour mixture aside.

Melt margarine in a large 12-inch skillet. Cook pork chops in margarine one minute; turn pork chops over and cook the other side one minute. When done, transfer to a greased 13 x 9 x 2-inch baking dish.

In the same skillet, saute the onion, green pepper and mushrooms until the onion and green pepper are soft. Stir in the reserved flour mixture. Gradually add milk, stirring to combine. Bring the mixture to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in lemon juice. Pour gravy over pork chops. Cover the pan with foil and bake at 350° for 60 minutes.

Next Ingredient:  Carrots