Recipes

[GenXmuse]

I lived on Rice-a-roni in college. I would eat a whole box as a meal!

This recipe sounds weird but it's actually really good for a little change of pace. Try not to laugh too hard!

Popcorn Salad

This family classic is sure to surprise because, yes, it does have freshly popped popcorn. Popcorn salad is guaranteed to be delicious and be requested again!

Prep 20 minutes

Total Time 20 minutes

Yields 8 servings

Ingredients

• 3/4 cup mayonnaise
• 1 cup celery diced, plus more for garnish (optional)
• 1 1/4 cup shredded cheddar cheese divided
• 8 oz water chestnuts sliced or chopped
• 3/4 cup pre-cooked bacon bits divided
• 1/4 cup carrots shredded
• 2 tbsp chives minced
• 6 cup popped popcorn

Instructions

1. In a large bowl, add mayonnaize, celery, 1 cup cheddar cheese, water chestnuts, 1/2 cup bacon, carrots, and chives. Use a spatula to mix well.
2. In a 13 quart mixing bowl (or whatever large bowl you have) add popped popcorn. Add mayonnaise mixture on top and use the spatula to gently stir together until popcorn is coated.
3. Spoon salad into a serving bowl of your choice, then sprinkle the remaining 1/4 cup cheddar cheese, 1/4 cup bacon, and any additional celery on top.
4. Serve popcorn salad immediately. Because of the popcorn, this salad does not make good leftovers, so be sure to eat up while you can!

Next Ingredient: DELICATA SQUASH

[vabreeze]

@GenXmuse   Well, your Popcorn Salad is certainly a unique recipe!  I love popcorn but never had any with a mayo mixture before but I do look forward to trying it.  You and @aroc3435  have a treasure trove of great recipes!!!

[GenXmuse]

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@vabreeze wrote:

@GenXmuse   Well, your Popcorn Salad is certainly a unique recipe!  I love popcorn but never had any with a mayo mixture before but I do look forward to trying it.  You and @aroc3435  have a treasure trove of great recipes!!!

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Aww, thank you! I appreciate that. Hope you enjoy the salad. I love trying out new things and finding something I never thought about putting together. Sometimes it's a fail, but I've found a few treasures and new ingredients that way too!

Next Ingredient: DELICATA SQUASH

[aroc3435]

                       Delicata Squash with Wild Rice Stuffing

                                                 Serves 4

2 Delicata squash, halved lengthwise, inner portion scooped out

1 cup wild rice or wild rice mixture

1/2 cup sliced mushrooms

1/2 cup diced onions

1/2 cup diced green peppers

4 carrots, diced very small

2 cloves finely minced garlic

1 Tbsp olive oil

1 Tsp celery seeds

1/2 Tsp salt

1/4 Tsp ground black pepper

1/2 Tsp Bell's seasoning (or your favorite poultry seasoning)

2 1/2 cups chicken or vegetable broth

Saute vegetables in oil in a heated skillet or saucepan over medium. Add rice, seasonings, and chicken broth.  Raise heat to boiling cooking about 40 minutes or until all liquid is absorbed.

While rice mixture is cooking:

Preheat oven to 400 degrees.  Bake Delicata squash for 20 to 30 minutes on a sheet pan.  When done, put finished rice mixture in the hollow of each squash.

Notes:  I usually double the recipe for the rice mixture and use it on its own as a side dish, or stuff baked butternut or acorn squash.  Sometimes when I double the recipe I add a thawed, well drained, 10 oz. package of chopped spinach to the mix before cooking.

If you are in a super hurry, substitute two  6 oz. packages of Uncle Ben's Wild Rice, following the directions on the boxes to prepare.

aroc3435

Washington, DC

Next Ingredient:  TATER TOTS or HORSERADISH

[walker]

This recipe is from Mark Charles Misilli's Cookbook, Easy Everyday Favorites, page 44.  I have not tried it yet.  He lists it as a "Starter" recipe.  I could make a meal out of it like tacos!

Taco Tuesday Totchos

1 (28 oz) package frozen potato tots (TATER TOTS)

1 lb. ground beef

1 (1 1/4 oz) pkg. taco seasoning mix

1/4 cup water

2 cups shredded Colby Jack cheese

1 (2 1/4 oz) can sliced black olives, drained

1 jalapeño, thinly sliced

1 cup fresh salsa

1 ripe avocado, cut into 1" chunks

1/2 cup sour cream (optional)

Preheat oven to 400 degrees.  Coat a baking sheet with cooking spray.  Place POTATO TOTS in a single layer on baking sheet and bake 25-30 minutes, or until crispy.  If you like your TOTS extra crispy, coat them with cooking spray before baking.

Meanwhile, in large skillet over med-hi heat, brown beef 6-8 minutes, or until no pink remains, stirring occasionally to crumble; drain excess liquid.  (Make sure beef is crumbled very well.). Stir in taco seasoning and water.  Cook 2-4 minutes, or until heated through.

Spoon beef mixture over POTATO TOTS , then top with cheese, olives, and jalapeño slices.  Return to oven 4-5 minutes, or until cheese is melted.* Top with salsa, avocado, and sour cream, if desired, before serving.

(* at this point I would remove from baking sheet to tray and put toppings on for serving or use a baking dish you could serve from.)

NEXT INGREDIENT ..... SWISS CHEESE

[GenXmuse]

Jarlsberg Dip like Krogers

Make Krogers Jarlsberg dip just like they do. 

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4

Calories 149kcal

Ingredients

• 4 ounces freshly grated Jarlsberg or Swiss cheese4 ounces freshly grated Jarlsberg or Swiss cheese
• 2 tablespoons real mayonnaise2 tablespoons real mayonnaise
• 1 tablespoon finely chopped red onion1 tablespoon finely chopped red onion

Instructions

• In a medium sized bowl combine all ingredients and mix well. Store in a covered container for at least 2 hours for flavors to mingle. Serve with crackers. Will stay fresh in the refrigerator for about a week.

Nutrition

Calories: 149kcal | Carbohydrates: 0g | Protein: 7g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 226mg | Sugar: 0g | Vitamin A: 200IU | Calcium: 202mg

Next Ingredient: PRETZELS

[KingstonsMom]

Pretzels

LilBitMiss­ty2650 PostsJoined 12/15/2009Washington State

5

replies

Three Layer Strawberry Pretzel Charm

3 tablespoons sugar

3 cups coarsely crushed pretzels

3/4 cup butter..melted

8 ounces cream cheese...softened

8 ounces cool whip

2 cups miniature marshmallows

2 cups powdered sugar

6 ounce package strawberry jello

2 1/2 cups boiling water

16 ounce package frozen strawberries

Combine sugar, pretzels and butter. Press into a 9 x 13 inch pan. Bake at 350* for 15 minutes. Cool. Combine cream cheese, coolwhip, marshmallows and powdered sugar. Spread over pretzel crust and chill. Dissolve jello in boiling water. Stir in frozen strawberries. Pour over cream cheese mixture. Refrigerate and chill til set.

Next ingredient:

Shrimp

[walker]

SHRIMP in Circles

2 cans Crescent Rolls

1 teaspoon garlic salt

2 cups shredded Monterrey Jack Cheese

1 cup chopped cooked SHRIMP

1/4 cup finely chopped green onions

Press crescent dough into 4 long rectangles.  Sprinkle with garlic salt and cheese, then SHRIMP and onions; press in gently.  Roll tightly from short side, pressing edge to seal.  Cut each roll into 8 slices.  Place cut side down on sprayed cookie sheet.  Bake at 350 for 15-20 minutes or until brown.  Serve warm.  Makes 32.

NEXT INGREDIENT .... CORN

[GenXmuse]

FRESH CORN AND TOMATO SALAD WITH BALSAMIC BASIL DRESSING

Yield: 8 servings

Prep Time: 30 minutes

Cook Time: 7 minutes

INGREDIENTS:

• 1 teaspoon salt
• 6 medium ears fresh corn
• 1 1/2 cups halved pear or cherry tomatoes
• fresh basil, for garnish

• 1/4 cup extra-virgin olive oil
• 3 tablespoons balsamic vinegar
• 1/2 teaspoon granulated white sugar
• 1/2 teaspoon cornstarch
• 1 teaspoon dried oregano
• 6 large fresh basil leaves, chopped
• salt and pepper, to taste

DIRECTIONS:

1. Bring a large pot of water to boil.  Add salt and corn.  Cook for 5 minutes, then transfer cobs to a paper towel-lined plate to cool and dry.  When cool, cut the kernels off the cob and transfer the kernels to a medium bowl.  Stir in tomatoes.  Refrigerate while making the dressing.
2. Prepare the dressing:  In a small saucepan, combine the olive oil, balsamic vinegar, sugar, cornstarch, oregano and basil.  Bring to a boil, then reduce the heat and simmer until the dressing thickens slightly- 2 to 3 minutes.  Remove from heat, season with salt and pepper, and set aside to cool.
3. When ready to serve, drizzle dressing on top of the salad and toss gently.  Garnish with additional basil, if desired.

NUTRITION:

• Nutritional Information per serving (recipe divided into 8 equal servings)- nutrition facts do not include the added salt in the recipe: Calories 128, Total Fat 7.9g, Saturated Fat 1.1g, Cholesterol 0mg, Sodium 13.3mg, Potassium 182mg, Carbohydrates 15.1g, Dietary Fiber 2.2g, Sugar 3.2g, Protein 2.4g
• Weight Watchers Points per serving:  Freestyle SmartPoints: 2, Original SmartPoints: 5, PointsPlus: 4, Old Program: 3
  
  

Next Ingredient: GREEN BEANS

[Zhills]

Japanese-Style Sesame Green Beans

Ingredients:

1 tablespoon canola oil

1 1/2  teaspoons sesame oil 

1 pound fresh green beans, washed

1 tablespoon soy sauce

1 tablespoon toasted sesame seeds

Directions:

Warm a large skillet or wok over medium heat. When the skillet is hot, pour in canola and sesame oils, then place whole green beans into the skillet.  Stir the beans to coat with oil.

Cook until the beans are bright green and slightly browned in spots, about 10 minutes.

Remove from heat, and stir in soy sauce; cover, and let sit about 5 minutes.

Transfer to a serving platter, and sprinkle with toasted sesame seeds.

To toast sesame seeds: Place the seeds in a dry skillet (don’t add oil!). Heat and stir over medium heat for about 3 minutes, until golden and fragrant.

Do not leave the stove because the seeds can burn very easily. 

Next ingredient: Egg noodles