Recipes

[Zhills]

LOW COUNTRY BOIL

Ingredients:
¼ pound cooked smoked sausage per person, cut into 1-inch pieces
¼ cup Old Bay seasoning or ANY crab boil 
2 small new potatoes per person
1 ear corn per person, shucked, silked and broken in ½
½ pound large, fresh shrimp per person (16-to-20-count size), shell on

Tartar sauce for serving
Cocktail sauce, for serving

Yield varies as needed.

Fill large pot with enough water to cover all ingredients.
Add sausage and crab boil seasoning and allow to boil for about 20 minutes so that sausage can flavor water. Carefully taste for seasoning; add more  if desired.

Add potatoes and boil for about 15 minutes.
Add corn and boil for about 10 minutes.
Finally, add shrimp and allow to cook for 3 minutes.

Carefully taste a shrimp and, if cooked through, drain immediately and serve on oversized platter or, as many Lowcountry families do, on a table covered with newspaper. Serve with tartar and cocktail sauces.

Next ingredient:  Ground beef

[Bluffbaker]

Salisbury Steak
4 Servings

1 (10 3/4 oz.) can cream of mushroom soup, divided (undiluted)
1 lb. ground beef
1 cup Italian seasoned dry bread crumbs
1/2 cup chopped onion
1 egg, beaten
1 tsp. salt
pepper to taste
1 Tbsp. Worcestershire sauce
2 Tbsp. water
1 (8 oz.) can mushroom stems and pieces, drained

Combine 1/4 cup soup, ground beef, bread crumbs, onion, egg, salt and pepper in a large bowl; don't overmix. Shape into 4 patties and place in a greased 9-inch baking pan. Combine the remaining soup with Worcestershire sauce, water and mushrooms; spread the mixture evenly over the patties. Bake uncovered at 350° for 60 minutes.

Next Ingredient:  Velveeta Cheese

[alliswell]

                          Frito Pie in a Jar

                                                         6 Mason Jar Servings

INGREDIENTS:

• 1 tbsp. vegetable or canola oil
• 1 onion, diced
• 2 bell peppers, seeded and diced
• 3 cloves garlic, minced
• 1 1/2 lb. lean ground beef
• 1 28-oz. can whole tomatoes
• 2 tbsp. tomato paste
• 1 tbsp. ground cumin
• 1 tsp. dried oregano
• 1 tsp. kosher salt
• Freshly ground black pepper
• 1 15-oz. can kidney beans, rinsed
• 1 10-oz. bag Fritos
• 1/2 c. sour cream
• 1 jalapeño, thinly sliced

DIRECTIONS:

1. In a large saucepan, heat oil over medium-low heat.  Add onion, bell pepper, and garlic and cook, stirring, until vegetables begin to soften, about 10 minutes. Increase heat to medium and add ground beef.  Cook, stirring, until meat is no longer pink, 5 to 7 minutes.
2. Stir in tomatoes, tomato paste, cumin, oregano, and salt and season with black pepper. Bring to a simmer, then reduce heat and simmer, partially covered, 10 minutes.  Add beans and simmer, partially covered, until vegetables are tender and chili thickened, about 5 minutes longer.  Let cool.
3. Among six mason jars, layer a handful of Fritos and chili. Top with a big spoonful of sour cream and a couple slices jalapeño.

From: delish.com

Next Ingredient:  Marshmallow Fluff  Velveeta Cheese

[alliswell]

@Bluffbaker   Oops!!!  I didn't realize you were posting too at the same time!  

Next Ingredient:  Velveeta Cheese

[walker]

Cheese-Broccoli Dip

1 can mushroom soup, undiluted

1 pkg. chopped broccoli

8 oz. cheddar cheese

8 oz. VELVEETA CHEESE

Dash of garlic powder

Warm soup and then add both types of cheese....mix until melted.

Cook broccoli, drain and add to cheese mixture along with garlic powder.  Serve warm with favorite dipping chips.

NEXT INGREDIENT.......Marshmallow Fluff 😀 for alliswell

[Bluffbaker]

@alliswell   Your recipe sounds yummy!!!!!

[rrpell]

Sweet Potato Dessert Waffles with Pecans and Marshmallow Fluff

INGREDIENTS

2 pounds sweet potatoes - peeled, coarsely shredded and squeezed dry
2 large eggs, lightly beaten
1/4 cup all-purpose flour
2 tablespoons light brown sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
3/4 teaspoon kosher salt
3 tablespoons melted unsalted butter, plus more for brushing
Marshmallow Fluff, for topping
Chopped toasted pecans, for topping

Heat an 8-inch waffle iron and preheat the oven to 200°. In a large bowl, mix the shredded sweet potatoes with the eggs, flour, sugar, cinnamon, baking powder, salt and the 3 tablespoons of melted butter.
Brush the waffle iron with melted butter and spread one-fourth of the potato mixture onto it. Close and cook on high until the waffle is golden and crisp, 5 to 7 minutes. Transfer to a rack in the oven to keep warm. Repeat with the remaining potato mixture. Serve the waffles topped with Marshmallow Fluff and chopped toasted pecans.

From Food & Wine

next ingredient:  left over mashed potatoes

[walker]

Simple  Shepherd's Pie

1 lb. ground beef

2 cans cream of potato soup, undiluted

1 1/2 cups frozen peas, thawed

1 1/2 cups frozen sliced carrots, thawed

4 cups of LEFTOVER MASHED POTATOES (with added milk and butter)

In a large skillet, cook beef over medium heat until no longer pink; drain.  Add the soup, peas and carrots.  Pour into a greased 11x7" baking dish.  Top with MASHED POTATOES.  Bake, uncovered, at 350 degrees for 30-40 minutes or until heated through.

(A Taste of Home recipe submitted by Lera in Virginia...thanks!)

NEXT INGREDIENT..........COCONUT

[rrpell]

Coconut Jelly

1 cup warm water
4 sachets powdered gelatin (just shy of 4 tablespoons)
3 cups cream of coconut
1/2 cup whole milk
Nonstick cooking spray
2 cups canned pineapple chunks in sweetened juice
1/2 cup maraschino cherries with stems

Begin by blooming the gelatin. In a small bowl, add the water and slowly pour in the gelatin powder, stirring well until fully incorporated. Set aside.
In a medium saucepan over medium-high heat, add the coconut cream and milk. Stir well with a whisk to combine. Bring to a simmer then stir in the gelatin mixture. Once the mixture comes to a boil, reduce the heat and simmer for 2 to 3 minutes.
Spray an 8 by 8-inch nonstick square cake pan with a little nonstick spray (this will help hold down the plastic wrap). Line the cake pan with plastic wrap (1 sheet across 1 way and another sheet across the other way, works well), leaving enough overhang so you can pick the jelly up from the pan. Give the coconut mixture a final whisk and pour it into the lined pan. Allow to cool slightly before putting it in the refrigerator for at least 3 hours or overnight.
To serve, remove the jelly from pan using the plastic wrap and invert it onto a cutting board. Remove the plastic wrap and discard. Using a hot knife cut the jelly into 1 1/2-inch cubes. Serve in small bowls with chilled pineapple chunks, pineapple juice and maraschino cherries.
Recipe courtesy of Tyler Florence

Next ingredient:   Well, it is almost November.  If anyone feels like posting another one in October, let it be an ingredient of their choice😀

[momtochloe]

Oh goodness @rrpell as it was so late in the day I kind of jumped the gun and opened the November recipe thread a bit early . . . if you don't mind I am going to copy your recipe over as it is a winner.  Thank you so much for this!