Recipes

[momtochloe]

Welcome to October friends!  With the temperatures falling it will be good to reach into our files and pull out recipes that require turning on the oven . . . 

.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 August thread and we can take it from there if that's ok with every body (thanks again to our friend @Zhills!):.

Haystacks

-Chips for the first layer (Fritos, tortilla chips)

-Refried pinto beans/ black beans 

-grated cheddar cheese

-chopped lettuce

-diced tomatoes

-salsa or pico de gallo

-sour cream

-sliced black olives

Put chips on the plate, followed by the beans and the rest of the items on the list (in the order listed or however you make an enchilada or taco)

Eat and enjoy!

Next ingredient:  apples

[Bluffbaker]

How did it get to be October already?  Time needs to slow down!!!

Baked Apples

4 Servings

3 large Rome apples, peeled, cored and sliced into eighths

2 Tbsp. lemon juice

2/3 cup apple juice

2/3 cup light brown sugar

2 Tbsp. butter or margarine

1/4 tsp. ground cinnamon

In a large glass dish, toss apples with lemon juice.  Rearrange apples cut side down; set aside.  In a small saucepan, combine the remaining ingredients.  Cook over medium-high heat until the sugar dissolves and butter melts.  Pour the mixture over the apples.  Bake at 400° for 10 minutes; turn apples over.  Bake until tender, about 8 to 10 more minutes. Serve warm.

Next Ingredient:  Cloves

[walker]

Away we go into another month...OCTOBER ..thanks mtc!  This recipe was always served with ham when I was growing up.  Still enjoyed many years later!

RAISIN SAUCE

1 cup raisins

2 1/2 cups water

2/3 brown sugar

2 Tablespoons corn starch

3 teaspoons dry mustard

1 1/2 teaspoons salt

1/4 teaspoon ground CLOVES

3 Tablespoons vinegar

Simmer raisins in water 10 minutes.  Add other ingredients;  mix well and cook (med/lo) until thick.  Serve warm or cool.

NEXT INGREDIENT ..... TOMATO PASTE

[PA Mom-mom]

I've made this recipe many times. You need a good Dutch oven for this.Got this from Ina Garten.

Beef Bourguignon

Ingredients

1 tablespoon good olive oil 8 ounces dry cured center cut applewood smoked bacon, diced
2 1/2 pounds chuck beef cut into 1- inch cubes Ksher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac (airplane size)
1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
1 can (2 cups) beef broth
1 tablespoon TOMATO PASTE
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions
1 pound fresh mushrooms stems discarded, caps thickly sliced

For serving: Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove 1/2 cup chopped fresh parsley, optional

Directions

Preheat the oven to 250 degrees F.
Heat the olive oil on the stove in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate. Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside. Toss in the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork. Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Sauté the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley

Uh, oh! forgot to add new ingredient. FIGS

[GenXmuse]

FIG AND ROSEMARY GLAZED SKILLET CHICKEN
PREP TIME
15 MINS
COOK TIME
25 MINS
TOTAL TIME
40 MINS

Servings: 4 -6

INGREDIENTS
1/4 cup unsalted butter, softened
3 cloves garlic, minced
3 sprigs rosemary, destemmed and minced
2 teaspoons salt
1 teaspoon ground black pepper
1 fryer chicken, broken into 6 or 8 pieces (I just used 6 drumsticks and 2 thighs both with skins on)

FOR THE SAUCE
1/2 cup balsamic glaze
1/2 cup fig preserves

INSTRUCTIONS
Preheat oven to 425 degrees Fahrenheit.
In a small bowl, mix together butter with half the garlic, half the rosemary, half the salt, and half the pepper.
Place chicken into a 9-inch cast iron skillet then rub the butter on the outside of the chicken pieces.
Put in the oven to begin roasting. In the meantime, whisk together balsamic glaze, fig preserves, the remainder of the garlic, rosemary, salt, and pepper.
Pull the chicken out of the oven and brush majority of the sauce on the chicken. Place back in the oven to cook and baste the chicken with the sauce in the pan every 10 minutes or so.
Cook until chicken has reached an internal temperature of 165 degrees Fahrenheit, about 25 minutes. Pour remainder sauce on top then place skillet aside to cool before serving.

Next Ingredient: Broccolini

[PA Mom-mom]

@GenXmuseThat chicken recipe looks delicious! I'm definitely making it very soon!

[GenXmuse]

---

@PA Mom-mom wrote:

@GenXmuseThat chicken recipe looks delicious! I'm definitely making it very soon!

---

Thank you!! I hope y'all enjoy it!  Would love to hear. 😊

[rrpell]

Broccolini with Lemon

Ingredients:
2 lb. broccolini
1/2 lemon
1 1/2 Tbs. olive oil
2 garlic cloves, minced
1/2 tsp. sea salt
Freshly ground pepper, to taste

Directions:
Preheat an oven to 350°F.

Trim and coarsely chop the broccolini. Remove the seeds from the lemon and then cut it, peel and all, into 1/4-inch dice.

In a fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the garlic and cook, stirring constantly, until lightly golden, about 1 minute. Add the broccolini,  diced lemon, salt and a few grindings of pepper. Cook, stirring often, just until the color of the broccolini deepens, about 1 minute more.

Scrape the contents of the fry pan into a baking dish, add the remaining 1/2 Tbs. olive oil and turn to coat. Transfer to the oven and roast until the broccolini is tender-crisp, 10 to 12 minutes. Transfer to a platter and serve warm or at room temperature. Serves 4.

Adapted from Williams-Sonoma Good for You, by Dana Jacobi (Weldon Owen, 2013).

next ingredient:  mushrooms

[KCFoxy]

My husband's Mom was from the Old Countrry.  A plain cook of middling abilities, she was best known for her delicious Hungarian specialties such as this classic.

Anna's Chicken Paprikash  Serves 4 to 6

2 Tablespoons oil

1 chicken, cut-up (or breasts and thighs)

1 yellow onion, chopped

1/2 pound mushrooms, rinsed and sliced

2 cloves garlic, peeled and crushed

2 Tablespoons Hungaian paprika, divided

1/2 teaspoon thyme

salt and pepper to tastle

1 15 ounce can crushed tomatoes, undrained

1 teaspoon brown sugar (optional)

2 to 3 Cups chicken broth (enough tro cover)

1/2 Cup good red wine

2 bay leaves

Slurry of 2 Tablespoons flour, 2 Tablespoons cold water

1 Cup sour cream

Rinse chicken parts; pat dry. Sprinke with 1 Tablespoon paprika & lightly brown in chicken fryer over medium low heat, 10 minutes using 1 Tablespoon oil. Drain, remove skin and reserve.

Add remaining oil to fryer with onions & sliced mushroons. Saute over medium heat until limp, adding garlic, thyme and remaining paprika the last minute, stirring occasionally.

Combine veggies, tomatoes, sugar, wine & chicken broth in large stockpot over low heat. Carefully add prepared chicken pieces along with bay leaves. Cover & simmer 1 hour.

Add prepared slurry. Increase heat to medium & occasionally stir until thickened. Remove from heat & add 1 Cup sour cream. Serves with buttered egg noodles or spaetzle.

Next ingredient: Curry paste (not powder)

[vabreeze]

Shrimp Coconut Curry Soup
This is a richly flavored main dish soup that's quick and easy enough for any night of the week.

Serves: 4

INGREDIENTS
2 TBS peanut oil
5 oz shiitake mushroom, stems removed and thinly sliced
1 red bell pepper, finely chopped
2 TBS garlic, minced

2 TBS each: soy sauce and red curry paste
2 tsp ginger paste
4 cups chicken stock
2 tsp fish sauce (don't omit-- not the best smell, however LOL)
1 (14 oz) can coconut milk (regular, NOT light)
½ tsp salt
½ tsp pepper

1 lb large shrimp, shelled and described
juice of 1 lime
¼ cup green onions, sliced
2 TBS fresh basil, chopped

INSTRUCTIONS
Heat peanut oil in a large soup pot over medium heat.  Sauté mushrooms for about 3 minutes until they release their moisture; add red bell pepper and sauté until tender, about another 5 minutes.

Add garlic and sauté just until fragrant.

Stir in soy sauce through salt and pepper, bring to a simmer.

Add shrimp and cook just until shrimp are pink, even if your shrimp are frozen, it should take less than 5 minutes, do not overcook or shrimp will be rubbery.

Stir in lime juice, green onions and basil. Serve immediately.

NOTES
If you're not a fan of shrimp, you can substitute chicken. Cut 1 lb of chicken (breast or thigh meat) into bite-size pieces. At the point you would add the shrimp, add the chicken and poach in the simmering soup until cooked through.

Next ingredient-- Okra