Recipes

[Zhills]

HOW TO PLAY THE GAME:
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: xxxx.” (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 that ingredient.

I know that we are all thinkig about Thanksgiving and a special menu, but what will we fix the rest of November?  Share your recipes with us here.  We will thank you!

A Thanksgiving Thought

"The people who will gather around the table Thanksgiving Day live in two separate worlds, a part of and apart from each other.  With any luck the territory they travel from one to another can be a fertile one, rich with care and space.  It can be a place where "I" and "we" interact joyfully.  Have a Happy Thanksgiving!"

Here is a favorite recipe for RICE.

Amazing Fried Rice that is better than take out!

Ingredients

• 1 pound chicken or pork, cooked and chopped
• 3 cups leftover cooked rice
• 2 Tbs sesame oil
• 1 small white onion, chopped
• 1 cup frozen peas and carrots, thawed **
• 2-3 Tablespoons soy sauce (more or less to taste)
• 2 eggs, lightly beaten (scramble separately)
• 2 Tbsp chopped green onions (optional)
  
   
• Instructions
  
  
• Amounts need not be exact!

1. Cook and chop the meat.

1. Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.

1. Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.

1. Add the rice and meat to the veggie and egg mixture. Pour the soy sauce on top.
2. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

**Mine had bamboo shoots, water chestnuts and bean sprouts. This is just as good!

Next ingredient:  Bananas

[walker]

Thank you, Zhills for starting us off this month.  I enjoyed reading the Thanksgiving thought too.  Hope you have a nice month and Happy Thanksgiving too.

Here is a recipe to use up Halloween candy.  You can substitute type of candy bar.

BANANA Butterfinger Pudding

1 cup cold milk

1 pkg. (3.4 oz.) instant BANANA pudding mix

3 Butterfinger candy bars, crushed

1 carton (8 oz.) frozen whipped topping, thawed

3 medium firm BANANAS, sliced

In large bowl, whisk milk and pudding mix for 2 minutes.  Let stand for 2 minutes or until soft-set.  Set aside 1/3 cup crushed candy for topping.  Fold the whipped topping, BANANAS and remaining candy into the pudding.

Spoon into serving dishes; chill until serving.  Sprinkle with reserved candy just before serving.  Makes 4-6 servings.

NEXT INGREDIENT........PECANS

[Blk&GoldFan]

Seems like we're stalled on pecans.  This is a simple recipe to get the game moving again.

Buttered PECANS

1 lb. whole pecans

1 stick of butter

Melt butter, add PECANS.  Coat completely.

Heat oven to 250 - 300 degrees.

Roast for 20 minutes (be careful not to burn).

Drain on paper towels.  Salt to taste.

Next Ingredient:  POMEGRANATE

[Zhills]

Cranberry Pomegranate Relish

The flavors in this relish compliment each other like no other fruit tapenade you've had before. I list ingredients and instructions below for making into a fruit bruschetta, but it's fabulous just spooned on to good quality crackers.  (Not my comment)

Ingredients

• 1 pound fresh (or frozen) cranberries, washed
• 2 teaspoons coarse chopped fresh ginger
• ¾ cup sugar
• ¼ cup honey
• 2 teaspoons Sriracha sauce
• Zest from one orange
• ¾ cup pomegranate arils or seeds*
• ¼ cup chopped fresh basil
• If serving as a bruschetta, also needed:
• 8 oz. good cream cheese or goat cheese softened
• ¼ cup sliced and chopped basil leaves, or as desired
• 1 thin, good quality baguette, sliced about ¼ inch thick
• ½ cup extra virgin olive oil
• kosher salt
• freshly ground black pepper
• Note: If making bruschetta, reserve extra orange zest, pomegranate arils and basil to garnish each slice
  
  
• Instructions

1. Place the cranberries, ginger, sugar, honey and Sriracha in the bowl of a food processor. Pulse on and off several times till cranberries are coarsely chopped. Don't process too much.
2. Add basil and pulse a few more times. Not too much, you want mixture to be a bit chunky.
3. Transfer to a storage container and add pomegranate arils* and orange zest. Refrigerate for at least 2 hours or till ready to use.
4. For baguette crostinis:
5. Preheat oven to 350˚F. Line 2 sheet pans with foil or parchment paper, if desired for easy clean up.
6. Place baguette slices on prepared pans. Brush lightly with oil. Sprinkle lightly with salt and a grind of pepper.
7. Bake for 14-18 minutes or until golden, rotating pans halfway through baking time.
8. For cheese topping - mix chopped basil with softened cream or goat cheese. Spread dollop onto crostinis just before ready to serve.
9. Top with a tablespoon of cranberry pomegranate relish, using a fork or small slotted spoon.
10. Cook's note:
11. You should get about 40-50 crostinis. If you don't use them all, store in an airtight container. They can also be frozen and warmed for just a few minutes before serving.

Next ingredient:  Eggs

[momtochloe]

I hope this qualifies as it only uses one egg yolk but I just made it this morning and I thought it was delicious:

Caramelized Onion and Bacon Tart 

Servings: Serves 6–8

Ingredients

4 slices bacon , cut into 1/2-inch pieces
4 small onions , cut in half lengthwise and thickly sliced
1 tablespoon plus 1 teaspoon fresh thyme leaves , chopped
Kosher salt
1 cup whole milk ricotta cheese
1 egg yolk
Freshly ground pepper
1/4 cup plus 1 tablespoon Parmigiano-Reggiano
1 (8-inch) frozen pie or tart shell

Directions

Preheat oven to 350°.

Cook bacon in a medium frying pan over medium-high heat until fat is mostly rendered and bacon is crisp around edges. Transfer to paper towels to drain, and set aside, leaving 1 tablespoon bacon fat in pan. Crumble bacon after cooling.

Add onions to pan and cook over medium-high heat, stirring occasionally, until they start to brown, about 8 minutes. Turn heat to medium-low and add 1 tablespoon thyme and pinch of salt. Continue to cook until onions are soft and deep golden brown, about 20 minutes more.

Meanwhile, combine ricotta, egg yolk, 1/2 teaspoon salt, pinch of pepper, 1 teaspoon thyme and 1/4 cup Parmigiano in a small bowl. Stir well to combine.

Spread ricotta mixture evenly on the bottom of tart shell. Arrange onions on top of ricotta and sprinkle with 1 tablespoon Parmigiano. Sprinkle bacon over top.

Transfer to oven and bake until edges of filling are golden brown, 30 to 40 minutes.

Printed from Oprah.com on March 30, 2011
© 2010 Harpo Productions, Inc. All Rights Reserved.

NEXT INGREDIENT:  WATER CHESTNUTS

[walker]

French Rice

1 can onion soup (undiluted)

1/2 cup butter, melted

1 (4 1/2oz.) jar sliced mushrooms

1 (8 oz.) can sliced WATER CHESTNUTS

1 cup uncooked rice (regular or brown)

Combine soup and butter; stir well.  Drain mushrooms and WATER CHESTNUTS, set aside.   Reserve liquid.  Add enough water to liquid to equal 1 1/3 cups.  Add mushrooms, WATER CHESTNUTS, liquids and rice to the soup mixture.  Pour into lightly greased 2 quart baking dish.  Cover and bake at 350 for 1 hour.

NEXT INGREDIENT......SWEET POTATOES

[qualitygal]

@Zhills,

I may have missed this before, but I really like this idea. I'll be back, thanks!

[walker]

NEXT INGREDIENT.....SWEET POTATOES or ANY POTATOES

[Zhills]

This works well for regular or sweet potatoes.  

Smashed Potatoes

Ingredients:

• 2 Large Sweet Potatoes OR several small red or yellow potatoes
• 2 T Olive Oil
• Salt and Pepper to taste
  
• Instructions

1. Bring a large pot of water to a rolling boil.
2. While you’re waiting for the water to boil, slice your potatoes about 1-inch thick.
3. Add the potatoes to the water and boil for 15 minutes, or until they’re soft (but not mush!).
4. Remove the potatoes to a greased baking sheet.
5. With a spoon or the heel of your hand, smash each one down slightly. If they fall apart, just scrunch them back together.
6. Brush each piece with olive oil and sprinkle with salt and pepper.
7. Bake at 425-450 degrees for 15-20 minutes, or until crisp around the edges.

I have nuked the potatoes to save time.  Works just as well.

You can flavor the potatoes with herbs or for the sweet potatoes, use brown sugar and spices so they are sweet and not savory.  I love them with salt.

Next ingredient:  Plain (all purpose) flour

[Zhills]

Where are all you bakers? 

Next ingredient:  Flour