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Honored Contributor
Posts: 21,384
Registered: ‎11-03-2013

OCTOBER RECIPE EXCHANGE GAME

[ Edited ]
 
WELCOME TO OCTOBER.....how quickly our months fly by.....wishing you all well as we enter the cool, blustery fall season.  I am kicking off this month with a tried and true recipe I made yesterday which hit the spot in our now cooler weather.
 
FIRST.....if you are just joining us and please do......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!!
 
AND AWAY WE GO FOR OCTOBER!  Enjoy our shared recipes!
 
CREAMY CORN CASSEROLE
 
Ingredients:
 
1/2 cup butter, melted
2 eggs, beaten
1 (8.5 ounce) package dry corn bread mix
1 (15 ounce) can whole kernel corn, drained
1 (14.75 ounce) can creamed corn
1 cup sour cream
 
Directions:
 
Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.
In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
Bake for 45 minutes in the preheated oven, or until the top is golden brown.
 
(Some versions of this include sprinkling cheddar cheese on top for the last five minutes of baking)
 
Next Ingredient:  Butternut Squash
Honored Contributor
Posts: 8,799
Registered: ‎10-01-2013

Re: OCTOBER RECIPE EXCHANGE GAME

[ Edited ]

Roasted butternut squash:

 

1 small butternut  squash--peeled, seeded, and cubed into 1-inch pieces

2 Tbsp. olive oil

2 cloves garlic, minced

salt & pepper to taste

 

Preheat oven to 400 degrees.

Toss squash with olive oil and garlic in large bowl.

Season with salt & pepper.

Arrange on baking sheet and roast in oven for 25-30 minutes.

 

Next ingredient: Cheese

Honored Contributor
Posts: 21,384
Registered: ‎11-03-2013

Re: OCTOBER RECIPE EXCHANGE GAME

[ Edited ]

Sorry to hog the thread today but I just saw this on Valerie Bertinelli's show and it looks like a very interesting twist on snack mix:

 

Everything Snack Mix

 

Ingredients:


4 cups honey nut cereal, such as Chex
2 cups salted pretzel sticks, hollows or squares
2 cups grooved Cheddar crackers, such as Cheez-It
1 cup wasabi peas
1 cup unsalted peanuts
One 3-ounce package ramen noodle soup, noodles broken into pieces, seasoning packet reserved
8 tablespoons (1 stick) unsalted butter
1/3 cup grated Parmesan

 

Directions:


Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper.
In a large bowl, combine the cereal, pretzels, Cheddar crackers, wasabi peas, peanuts and crushed ramen noodles.
In a saute pan, melt the butter, then stir in the ramen seasoning packet and grated Parmesan. Pour over the cereal mixture and toss to coat. Spread evenly between the 2 baking sheets and bake until the mixture is fragrant and the cheese is melted, about 12 minutes. Let cool and serve.

Read more at: http://www.foodnetwork.com/recipes/valerie-bertinelli/everything-snack-mix.html?oc=linkback

Next Ingredient:  Noodles

Regular Contributor
Posts: 232
Registered: ‎03-19-2011

Re: OCTOBER RECIPE EXCHANGE GAME

[ Edited ]

Microwave Tuna and Noodle Parmesan
4 to 5 Servings

 

1 (5 oz.) pkg. medium noodles
1 Tbsp. chopped onion or to taste
2 Tbsp. water
1 (10 3/4 oz.) can cream of mushroom soup (undiluted)
1 (5 oz.) can evaporated milk
1/3 cup grated Parmesan cheese
2 tsp. lemon juice
1 (5 oz.) can tuna, drained and flaked
1 (4 oz.) can mushroom stems and pieces, drained
grated Parmesan cheese (optional)

 

Cook noodles according to package directions; drain and set aside. Meanwhile, in a 1 1/2-quart microwave-safe casserole, combine onion and water. Cook in microwave, covered, on High for 3 minutes. Stir soup, milk, Parmesan cheese and lemon juice into onion mixture. Fold tuna, mushrooms and drained noodles into soup mixture. Cook, uncovered, on High for 9 minutes, stirring every 4 minutes. Sprinkle with additional Parmesan cheese before serving, if desired.

 

Next Ingredient:  Cocoa powder

Honored Contributor
Posts: 8,799
Registered: ‎10-01-2013

Re: OCTOBER RECIPE EXCHANGE GAME

Fudge:

 

32 oz. bag powdered sugar, sifted

1 cup unsweetened cocoa powder, sifted

2 sticks unsalted butter

1/2 cup milk

walnuts

2 Tbsp. vanilla

 

Line baking sheet or casserole dish with foil.

In a large bowl, combine powdered sugar and cocoa powder and stir until  well mixed.

Pour milk over sugar mixture, do not mix. Place cubes of butter on top. Microwave on high 3-4 minutes until butter has almost completely melted.

Remove from microwave and stir well. Work fast because you want to spread the mixture while its still hot.

Once chocolate mixture is thoroughly mixed, stir in walnuts and vanilla.

Immediately pour warm fudge into prepared dish and spread to desired thickness. It will only spread as far  as you want, so make it as thick as you like.

Allow to fully set at room temperature.

Lift foil out of dish and tranfer fudge to a cutting board. Use a sharp knife to cut into squares.

 

Next ingredient: black beans

Esteemed Contributor
Posts: 6,503
Registered: ‎11-15-2011

Re: OCTOBER RECIPE EXCHANGE GAME

Roasted Corn Salsa with Avocado

Ingredients:

  1. 1 cup roasted corn kernels***
  2. 2 Tbsp of  extra virgin olive oil + more oil to drizzle on corn
  3. 1 ripe avocados, diced
  4. ½  small red or white onion, diced small
  5. ½  red bell pepper (optional)
  6. ½ can  black beans ***
  7. ½  hot chili pepper de-seeded & chopped fine (optional)
  8. a splash of  hot sauce 
  9. 1 Tbsp cup chopped fresh cilantro
  10. ½  cloves of  garlic, minced
  11. 1 tsp cumin
  12. 1 tsp chili powder
  13. fresh lime juice
  14. salt and pepper to taste

***I roast frozen corn drizzled with oil under the broiler until some kernels are beginning to char.   Corn can be added fresh or frozen and thawed.  Roasting just adds flavor.  I also used seasoned (ready to eat) black beans instead of plain ones.

 

Put all ingredients in a bowl, mix and refrigerate to meld the flavors.  Gets better as it sits!

 

Next ingredients:   Paprika

 

 

 

 

 

Honored Contributor
Posts: 9,231
Registered: ‎03-26-2010

Re: OCTOBER RECIPE EXCHANGE GAME

This is a recipe put out by Campbell's Soup several years ago....easy and good!

 

One Dish Chicken and Rice Bake

 

1 can cream of mushroom soup

1 cup water

3/4 cup uncooked regular white rice

1/4 teaspoon PAPRIKA

1/4 teaspoon pepper

4 skinless, boneless chicken breast halves

 

In 2 quart baking dish mix soup, water, rice, PAPRIKA and pepper.

Place chicken on rice mixture.  Sprinkle with additional PAPRIKA and pepper.

 

Bake at 375 for 45 minutes or until done. (I do 350 for 45-60 mins).

 

NEXT INGREDIENT.......TOMATO SAUCE

Esteemed Contributor
Posts: 6,503
Registered: ‎11-15-2011

Re: OCTOBER RECIPE EXCHANGE GAME

 

Pastitsio (Greek Mac & Cheese)

Preheat oven to 350ºF.

2 quarts water
2 teaspoons salt
½ lb elbow macaroni
2 Tablespoons butter
2 medium onions, chopped
1 pound ground chuck (OR ground lamb)
2 8-ounce cans tomato sauce
1 teaspoon salt
2 cloves garlic, minced
2 teaspoons ground cinnamon
3 Tablespoons butter
3 Tablespoons all-purpose flour
2 1/4 cups milk
3 eggs

Dash each: salt, pepper, nutmeg

 

 

Heat 2 Tablespoons butter in a 10-inch skillet; add chopped onion and sauté slowly until it begins to turn golden brown. Add meat (breaking up lumps with the back of a wooden spoon), sautéing until meat has lost its red color.
Add tomato sauce, 1 teaspoon salt, the garlic and 1 teaspoon ground cinnamon. Simmer 20 minutes.

 

In a large saucepot bring water and 2 teaspoons salt to a boil over high heat. Add macaroni all at once, stirring to prevent pasta from sticking together. Cook as package directs until pasta is tender but al dente (still slightly firm to the teeth). Drain.

In medium saucepan melt the remaining 3 Tablespoons butter and stir in flour. Remove from heat; slowly stir in milk. Beat with a wire whisk until smooth; simmer about 5 minutes until thickened. Remove from heat and cool slightly.

In a medium-sized bowl beat eggs slightly with a wire whisk. Slowly add half the hot cream sauce, beating constantly. Return mixture to remaining sauce in pan, and beat until smooth. Season with salt, pepper and nutmeg.

 

Meanwhile grease a 13-by-9-by-2-inch baking dish; add half of the macaroni. Top with meat sauce, spreading it evenly over macaroni. Add remaining macaroni.

Sprinkle top of macaroni with remaining cinnamon and pour sauce over all. Tap pan hard on counter so that sauce goes to bottom.

Bake 40 minutes, or until the custard is firm.

Let stand at room temperature for 10 minutes before serving. Makes 6 - 8 servings.

 

Next ingredient:  Red wine

Honored Contributor
Posts: 14,095
Registered: ‎02-27-2012

Re: OCTOBER RECIPE EXCHANGE GAME

this is from   thecookierookie.com    but iit isn't red wine cookies!

 

New York Strip Steak with Red Wine Balsamic Reduction

 

 

new-york-strip-steak-with-red-wine-balsamic-reduction-8.jpg

 

  • 4 New York Strip Steaks, about 1 to 11/2 inch thick
  • 1 cup red wine
  • 1/2 cup balsamic vinegar
  • 2 tablespoons dark brown sugar
  • 2 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 1 tablespoon rosemary, chopped
  • 2 teaspoons course sea salt

Instructions

  1. Preheat oven to 450 degrees fahrenheit.

FOR BALSAMIC REDUCTION:

  1. In a small saucepan, combine wine, balsamic vinegar, and brown sugar. Stir to combine. Heat over medium high heat until boiling, then reduce to a simmer. Continue cooking until sauce is reduced by about half. It will become thicker and more like a syrup.

TO PREPARE STEAKS:

  1. Drizzle olive oil (2 tablespoons between all four steaks) on and massage into each steak. Top with garlic, sea salt, and rosemary. Place steaks in a ziplock bag and allow to marinate for at least 30 minutes.
  2. When you're ready to cook the steaks, heat a large skillet over high heat for about 4 -5 minutes. Add the remaining 2 tablespoons olive oil to the pan and add the steaks immediately.
  3. Sear each side for 1 1/2 minutes. When each side has been seared, place pan in the oven for approximately 4-5 minutes. If you prefer your steak more rare, about 4 minutes is perfect. Remove from the oven and allow to rest for 5 minutes before slicing. Slice steak and top with Red Wine Balsamic Reduction.

 

 

NEXT INGREDIENT:

 

CAPERS

Respected Contributor
Posts: 2,240
Registered: ‎04-10-2014

Re: OCTOBER RECIPE EXCHANGE GAME

 

Easy Chicken Piccata Recipe

 

 

TOTAL TIME: Prep/Total Time: 30 min.

 

MAKES: 4 servings
 
Ingredients
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup all-purpose flour
  • 3 tablespoons olive oil
  • 1 cup chicken stock
  • 3 to 4 tablespoons capers, drained
  • 2 to 3 tablespoons lemon juice
  • 3 tablespoons butter

 

Directions
  1. Preheat oven to 350°. Cut chicken breasts in half crosswise. Pound with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess.
  2. In a large skillet, heat 1 tablespoon oil over medium-high heat. Brown chicken in batches, adding additional oil as needed. Transfer chicken to an ungreased 13x9-in. baking dish.
  3. Add stock, capers and lemon juice to pan, stirring to loosen browned bits from pan. Whisk in butter, 1 tablespoon at a time, until creamy. Pour sauce over chicken. Bake 5-10 minutes or until no longer pink. 

 

Next Ingredient:  London Broil