Recipes

[RespectLife]

This is from the Slow Roasted Itailian.  She also has a recipe for copy cat Texas Roadhouse Rolls.....but it was too long!   LOL

Texas Roadhouse Butter Copycat (Cinnamon Butter)

This Texas Roadhouse Cinnamon Butter recipe is perfect for rolls, pancakes, and more. Make this recipe to enjoy the creamy spread at home!

Ingredients

• 1/2 cup (1 stick) butter, room temperature
• 1/4 cup powdered sugar
• 1/4 cup good honey
• 1 teaspoon ground cinnamon

Instructions

1. Combine the ingredients in a bowl and mix with an electric mixer until light and fluffy, about 2-3 minutes.
2. Serve and enjoy!

DONNA'S NOTES: Best served at room temperature. Butter will keep at room temperature for 1-2 days and in the refrigerator for 30 days or frozen for 6 months.

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U

[RespectLife]

Bourbon Banana Upside-Down Cake

I use Jim Beam Honey Bourbon

Ingredients:

• 6 Tbsp unsalted butter
• 3/4 cup packed light brown sugar
• 2 Tbsp bourbon
• 3 ripe bananas
• 1-3/4 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 6 Tbsp unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 tsp pure vanilla extract
• 2 large eggs
• 3/4 cup whole milk

Preparation:

1. Preheat oven to 350°F. Melt butter in a 10'' nonstick skillet over medium heat. Add the brown sugar, bourbon, and simmer for about 3-4 minutes, stirring constantly. Remove the skillet from the heat and arrange the bananas on top of sugar mixture.
2. Cut the bananas in half lengthwise and arrange them in concentric circles, cut side down. Cut the halves into pieces as necessary to cover the sugar mixture and tuck them as closely together as possible. Or, you can slice the bananas and place the slices flat on the sugar mixture, as closely together as possible. Remember, this will be the top of the cake, so try to arrange the bananas in an attractive manner.
3. Combine the flour, baking powder, cinnamon, and salt in a bowl. Next, in a separate bowl, bowl of a stand mixer, or food processor, beat the butter, sugar, and vanilla extract together until fluffy and light in color. Add the eggs, 1 at a time and beating well after each addition. Add the dry ingredients to the butter and egg mixture in batches, alternating with the milk, and mixing until just incorporated.
4. Spread the batter over the bananas evenly with a spatula. Transfer the skillet to the oven and bake until the top is golden brown and a wooden skewer inserted into center comes out clean, about 40-45 minutes.
5. Remove the skillet from oven and let the cake cool in the pan for about 5 minutes. Invert the cake onto a plate, replacing any banana that may remain in the pan. Serve warm with a scoop of ice cream or dollop of whipped cream.

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[Zhills]

Pickled Beets

Pickled Beets are easy to make and delicious straight or on sandwiches and in salads. You won't believe how fast these are to make. 

Ingredients:

• 1 can beets 
• 3/4 cup hot water
• 1/2 cup white Vinegar
• 1 Tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon Ball pickling spice

Instructions:

1. Dissolve the salt and sugar in the hot water.
2. Add the vinegar and stir to combine.
3. Pour the liquid over the beets in the mason jar
4. Refrigerate for at least a half hour and enjoy!

I like to bring the liquid to a boil with the beets then let cool before putting into a jar to store in fridge!

So much better than the pre-pickled beets and cheaper!

Next ingredient starts with a W or your choice.

[walker]

Cheese Puffs

1 cup WATER

2 tablespoons butter

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

1 cup all-purpose flour

4 large eggs, room temperature

1 1/4 cups shredded Gruyère or Swiss cheese

1 tablespoon Dijon mustard

1/4 cup grated Parmesan cheese

In large saucepan, bring the WATER, butter, salt and cayenne pepper to a boil.  Add the flour all at once and stir until a smooth ball forms.  Remove from heat; let stand for 5 minutes.  Add eggs, 1 at a time, beating well after each addition.  Continue beating until mixture is smooth and shiny.  Stir in Gruyère (or Swiss) cheese and mustard.

Drop by 1" balls 2" apart on greased baking sheets.  Sprinkle with Parmesan cheese.  Bake at 425 until golden brown, 15-20 minutes.  Serve warm or cold.

(Taste of Home recipe from JW of Wisconsin)

NEXT ... INGREDIENT OR RECIPE TITLE USING LETTER

              ..... X or X-it-out and your choice.

[walker]

I saw this recipe several years ago cooked by Trisha Yearwood on her show.

ZUCCHINI Sauté

1 tablespoon olive oil

1/2 teaspoon minced garlic

3 large ZUCCHINI Squash, thinly sliced

1/2 teaspoon salt

1/4 teaspoon

1/4 cup grated Parmesan cheese

Heat olive oil in skillet over medium heat.  When hot, add the garlic and sauté for 2 minutes, or until fragrant, don't let it brown.  Add the ZUCCHINI, salt and pepper and cook until ZUCCHINI is tender but still slightly crisp, about 5 minutes.  Transfer ZUCCHINI to serving dish and sprinkle with Parmesan cheese.

NEXT...INGREDIENT OR RECIPE TITLE USING LETTER

           ...... A 

[RespectLife]

This is one of my fav stew recipes.  Haven't seen @forrestwolf posting in a long time, but I sure appreciate and use this recipe she shared.

ORIGINAL POST BY FORRESTWOLF

09/17/2012 at 5:42 PM4506 PostsRegistered 6/20/2010Deep in South Georgia

Artichoke Beef Stew Recipe

Ingredients

1/3 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon pepper

2-1/2 pounds beef stew meat, cut into 1-inch cubes

3 tablespoons canola oil

1 can (10-1/2 ounces) condensed beef consomme, undiluted

2 medium onions, halved and sliced

1 cup red wine or beef broth

1 garlic clove, minced

1/2 teaspoon dill weed

2 jars (6-1/2 ounces each) marinated artichoke hearts, drained and chopped

20 small fresh mushrooms, halved

Hot cooked noodles

Directions

In a shallow bowl or large resealable plastic bag, combine the flour, salt and pepper.

Add beef and toss to coat. In a skillet, brown beef in oil.

Transfer to a 3-qt. slow cooker with a slotted spoon.

Gradually add consomme to the skillet.

Bring to a boil; stir to loosen browned bits from pan.

Stir in the onions, wine, garlic and dill. Pour over beef.

Cover and cook for low for 7-8 hours or until the meat is tender. Stir in the artichokes and mushrooms; cook 30 minutes longer or until heated through. Serve with noodles

NEXT B

[tiny 2]

Oh MY Word  From @aroc3435 2019. I had some homemade sauerkraut and wanted to try this.

aroc3435

Respected Contributor

Posts: 3,079

Registered: ‎09-30-2010

Re: JUNE 2019 RECIPE GAMEE

‎06-21-2019 04:12 PM - edited

Baked Reuben Casserole

Featured Ingredient:  SWISS CHEESE

This version was created by me from many different sources, online, in print, and from friends over many years. 

8 cups seeded or seedless rye bread (I use Beefsteak or Grossingers brand.)

1/2 cup melted butter, plus additional room temperature for prepping the cooking vessel

14.5 oz. jar or 1 lb. package of sauerkraut, drained well

4 cups shredded Swiss cheese

1/2 cup Russian dressing (commercial or from scratch)

1/2 cup finely diced dill pickles (I prefer Heinz or Mt. Olive brand.)

3 Tbsps. Dijon mustard or Colman's hot mustard

1 cup sour cream

1 lb. sliced, chopped corned beef (can substitute pastrami)

2 tsps. caraway seeds (additional tsp. if rye bread is seedless)

Preheat the oven to 350 degrees.  Butter a 9 by 13 inch covered casserole (or can use heavy duty aluminum foil as a cover, crimped tightly around the edges).

Cube or tear 4 cups of the bread; place in the casserole.  Pulse the remaining 4 cups in a blender or food processor to make coarse crumbs and set aside.  

In a medium bowl thoroughly combine the sauerkraut, sour cream, mustard, Russian dressing, pickles, and caraway seeds.  Pour half of this mixture over the cubed bread.  Then arrange half the corned beef on top of this.  Place half the Swiss cheese over that.  Repeat the layers of bread, sauerkraut mixture, and cheese.  Top with the coarse rye bread crumbs and drizzle the melted butter over all.

Bake tightly covered for 30 minutes.  Then remove the cover and bake for an additional ten minutes.

Next: C

[house_cat]

Jack-o-Lantern Cheese Balls

• 3 3/4 c. shredded cheddar
• 3 packages cream cheese
• 1 1/2 tsp. garlic salt
• 1 tsp. dry mustard
• Garnish: parsley sprigs
• Accompaniments: toasted pumpernickel bread or crackers
• You will need: Wilton Dimensions Multi-Cavity Mini Pumpkins Pan
• ETA: I'm pretty sure I can make these in my mini-bundt cake pan, or roll them round and create divets with a chopstick or skewer.

🎃 STEP 1: Put Cheddar, cream cheese, garlic salt and mustard in a food processor and process until smooth.

🎃STEP 2: Coat pan with nonstick spray. Spoon cheese mixture into cavities, pressing with back of spoon to pack mixture tightly into pan. Cover with plastic wrap. Chill overnight.

🎃STEP 3: To unmold, briefly dip bottom of pan into a larger pan filled with hot water. Tap pan firmly on flat surface to loosen, then unmold.

🎃STEP 4: Press matching halves of pumpkins together to attach. Garnish tops of pumpkins with parsley sprigs. Serve with accompaniments.

Next recipe or ingredient begins with letter D.

[RespectLife]

Maple Dijon Vinaigrette

Ingredients

2 tablespoons maple syrup

**GOOD QUALITY

1 tablespoon Dijon mustard 

2 tablespoons apple cider vinegar 

1/3 cup extra-virgin olive oil 

Salt and freshly cracked black pepper 

10 cups mixed salad greens 

Directions

1. Whisk together the maple syrup, mustard and cider vinegar in a large bowl.
2. Whisk in the olive oil in a slow, steady stream until the vinaigrette emulsifies and thickens.
3. Toss the mixed greens with the vinaigrette and serve.

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