Recipes

[house_cat]

Penne with Acorn Squash Pasta Sauce

• 1 acorn squash (approximately 1 to 1 1/2 pounds)
• 1 small head of garlic*
• 1/2 pound penne, cooked as per pkg directions
• 2 teaspoons olive oil, plus more for coating garlic
• 1/2 pound pancetta, sliced 1/4-inch thick and diced
• 1/2 cup chicken or vegetable stock
• 1 teaspoon chopped, fresh rosemary
• 1/4 cup grated Parmesan cheese

Short version of directions:

For complete directions go to thekitchn.com

• Roast the acorn squash and the garlic in a 400° oven, about 30 minutes.
• In a large, wide saucepan sauté the pancetta until most of the fat is rendered and the meat is crispy, about 15 minutes.
• Deglaze the pan with the broth, scraping up any brown bits on the bottom. Stir in the rosemary and about four cloves of the roasted garlic, mashing them up in the liquid with the back of a spoon or spatula.
• Add the chunks of squash and pancetta to the pan. Add the cooked pasta to the pan.
• Toss everything to coat, then stir in the Parmesan. Add a bit of the pasta water if the mixture seems too dry.

Personal note: I plan to make this using bacon in place of the pancetta... may not be as good, but it's more realistic for me.  I'll also blend the cooked squash with an immersion blender before adding it to the sauce.

Instead of a next ingredient, I respectfully ask that you post your favorite chip or veggie dip.

Thank you.

[northiie57]

Roasted Garlic Pimento & Veggie Dip

3 garlic heads

2 tsp olive oil

2 containers (12 oz ea) pimento cheese

1 pkg Knorr vegetable soup mix (1.4 oz)

1 cup mayonnaise

Directions:

Total Time: 2 hr. 10 min.

Prep Time: 10 min.•Cook Time: 2 hr.

Instructions:

Preheat oven to 350°. Slice 1/4 inch off top of each garlic head. Place garlic, cut side up, on 12-inch square sheet aluminum foil; drizzle with oil. Wrap garlic in aluminum foil to seal; place directly on oven rack and bake 1 hour. When cool enough to handle, squeeze out garlic into small bowl. Makes about 1/2 cup.

In food processor, pulse cheese, soup mix, mayonnaise and garlic until smooth. Makes about 4 cups.

[walker]

@northiie57 ...... another good recipe you posted for us!  Thank you!  Please make your choice for next ingredient or other to continue for next person......anything goes here....variety good!  Ideas are ingredient .... a favorite recipe  (like dip here)...means of cooking...air fryer, oven, grill, cold dish, hot dish.....etc. 

[house_cat]

This is not really a recipe, but it's something I make for DH and my granddaughter whenever I bake pies. They like them so much that it makes me wonder if I should just skip the pie and make the cinnamon stars instead.

• Roll any leftover pie crust scraps and cut into shapes. 
• Bake and sprinkle with cinnamon sugar.
• That's it! So easy!  So yummy!

Next ingredient: pumpkin pie spice

            🍂🎃🍁🍂🍁🎃🍂

[lynnie61]

This was shared in the Among friends as the leaves turn thread.  I haven't tried it, but will be making it this weekend.  

Next ingredient:  Any vegetable🌶️🥕🥬🥦🥒🍆🌽🥔🧄🧅🍅

[lynnie61]

---

@house_cat wrote:

This is not really a recipe, but it's something I make for DH and my granddaughter whenever I bake pies. They like them so much that it makes me wonder if I should just skip the pie and make the cinnamon stars instead.

• Roll any leftover pie crust scraps and cut into shapes. 
• Bake and sprinkle with cinnamon sugar.
• That's it! So easy!  So yummy!

Next ingredient: pumpkin pie spice

            🍂🎃🍁🍂🍁🎃🍂

---

@house_cat      My mom always made these but not as stars.  Just strips of the dough.  She said they were called blackbirds.  We loved them!  

[house_cat]

@lynnie61 

Thank you for that recipe. I'm looking forward to making it with my granddaughter as soon as I get the ingredients.

Next ingredient:  Any vegetable🌶️🥕🥬🥦🥒🍆🌽🥔🧄🧅🍅

[vabreeze]

VEGETABLE BAKE
INGREDIENTS
•2 pkgs, 16oz each, frozen California-blend veggies [More often, I use Normandy-blend frozen veggies]
•S&P to taste
•8 oz Velveeda cheese, cubed [I sub Gruyere, Emmental or a blend of mozzarella/mild cheddar cheese]
•6 TBS butter, divided 4TBS, 2TBS
•[Optional: I add some diced pimientos]
•1/2 cup Ritz crumbs or other butter-flavored crackers, ~13 crackers

Directions:
•Cook veggies per pkg directions; drain. Add S&P or other seasonings to your taste. Place
half in an ungreased 11x7 baking dish.
•In small saucepan, combine cheese & butter; stir over low heat until melted. [Stir in
pimientos, if using]. Pour 1/2 over veggies. Repeat layers.
•Melt rest of butter & mix w/ crumbs; sprinkle over veggies.
•Bake, UNcovered, 20-25 min at 325° or until golden brown.
NOTE: Comments in [ ] are my additions and not included in original recipe that I was given.

Next request: Your family's favorite homemade stuffing/dressing recipe

[candys mine]

New England  Sausage, Apple and Dried Cranberry Stuffing (from Bon Appetite )

14 ounces of white bread, cut into 3/4 inch cubes (about 12 cups)

1 pound Sweet Italian sausages, casings removed

1/4 Cup (1/2 stick) Butter

6 cups sliced Leeks ( white and Pale green parts Only; about 3 Large Leeks)

1 pound Tart Green Apples, peeled, cored, chopped

2 Cups Chopped Celery with leaves

4 teaspoons Poultry Seasoning

1 Cup Dried Cranberries ( about 4 ounces )

4 teaspoons chopped fresh Rosemary

2/3 Cup chopped fresh Parsley

3 Eggs, beaten to blend

11/3 cups (about)  Canned Low-Salt Chicken broth

METHOD:

Preheat oven to 350f

Divide bread cubes between 2 large baking sheets.  Bake until slightly dry, about 15minutes.  Cool Completely.

Saute the sausage in a heavy large skillet over medium-high heat until cooked through, crumbling coarsely with back of spoon, about 10 minutes.  Using a slotted spoon, transfer sausage to a Large bowl.  Pour off any drippings from skillet.

Melt Butter in same skillet over medium-high heat.

Add Leeks, Apples, Celery and Poultry seasoning to skillet; saute until leeks soften, about 8 minutes.

Mix in Dried Cranberries and Rosemary.

Add mixture to Sausage, then mix in Bread and Parsley.

Season stuffing to taste with salt and pepper, ( can be prepared one day ahead to this point.  Cover and refrigerate ) to continue

Mix beaten Eggs into stuffing.

To Bake stuffing IN the Turkey:

Fill the main turkey cavity with stuffing. 

Mix enough chicken broth into Remaining stuffing to moisten  (about 3/4 to 1 cup chicken broth, depending on amount of remaining stuffing ).  Spoon remaining Stuffing into buttered baking dish. Cover with buttered aluminum foil. 

Bake stuffing in dish alongside turkey until heated through, about 45 minutes.

Uncover stuffing and bake until top is golden brown, about 15 minutes.

To Bake ALL Stuffing IN PAN:

pre-heat oven to 350f

Butter 15x10x2 inch baking dish.

Mix 11/3 cups broth into stuffing.

Transfer to prepared dish.

Cover with buttered foil and bake until heated through, about 45 minutes.

Uncover and bake until top is golden brown, about 15 minutes.

Next ingredient:   Any Bread, Rolls or Sticks you make to serve With Dinner.

[walker]

Easy....Good...Makes A Lot....Freezes Well....

PARMESAN KNOTS

3 cans (10 oz) Refrigerated Buttermilk Biscuits

.....cut each biscuit in half and roll into a 6" length...

     tie together like a pretzel/loose knot.  Place on lightly 

     greased cookie sheets**.

     Bake at 325 if using non-stick pans**...20 minutes...

     maybe longer til golden brown.

Mix together...1/2 cup vegetable oil

                        1/4 cup grated Parmesan cheese

                        1 1/2 teaspoons parsley flakes

                        1 1/2 teaspoons oregano

                        1 teaspoon garlic powder 

When rolls come out of the oven, brush mixture on top of warm rolls.  Cool, enjoy or freeze until later.

** I used parchment paper (easy clean-up) and baked at 350 for 20-25 minutes.  Check at 15 minutes...done when golden brown.

NEXT INGREDIENT .... LEMON OR LIME (fresh or juice)