Recipes

[sabatini]

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@kitty4me wrote:
What kind of garlic did you use? This recipe sounds yummy.

Hi @kitty4me. Which poster or recipe did you mean?

[sabatini]

Next ingredient: Brussels sprouts

[IamMrsG]

Angel Hair with Bacon, Brussels Sprouts and Mushrooms 
The Chew by Chef Michael Symon

time: 1-30 min servings: 4-6

Salt

Freshly Ground Black Pepper
Olive Oil, for drizzling
½ cup Parmesan Cheese; freshly grated
1 cup Pasta Water; reserved
1 pound Angel Hair Pasta
½ pound thick sliced Bacon; cut in to Lardons
2 cups Brussels Sprouts; shaved thinly
2 cups Crimini Mushrooms; sliced
1 sprig of Rosemary

Salt place a large pot of salted water over high heat and bring it to a boil.

WITH THE: ½ pound thick sliced bacon; cut in to lardons; olive oil; for drizzling; 1 pound angel hair pasta

   Place a large sauté pan over medium high heat. When the pan is hot, add the bacon with a drizzle of olive oil and toss in the rosemary. Cook, stirring occasionally until the Bacon begins to get crispy. In the meantime, cook your pasta, stirring occasionally for 3 minutes.

WITH THE: 2 cups crimini mushrooms; sliced; salt; freshly ground black pepper; 1 sprig of rosemary; 1 cup pasta water; reserved; ½ cup Parmesan cheese; freshly grated
   When the bacon is crisp, add mushrooms with a pinch of salt and some freshly ground black pepper. Cook for another minute then add the Brussels sprouts. Next add the rosemary, followed by 1 cup of the pasta water. Scrape the bottom of the pan to get any brown bits off then drain your pasta and add it to the pan. Toss to combine everything and finish with a pinch of salt and some freshly ground black pepper, the Parmesan cheese and a good drizzle of olive oil.

Mrs G's notes: Change nothing!  Served with Riesling, but a good, green apple Chardonnay would be good, too.

Next ingredient:  Beef Stew Meat

[Bluffbaker]

The house smells so good while this is cooking in the crockpot.  I like to serve this over egg noodles but it's good over mashed potatoes too.

Good and Easy Stew
8 Servings

2 1/2 lb. stew meat
1 (1.15 oz.) envelope dry onion soup mix
1/2 cup beef broth
1 (10 3/4 oz.) can cream of mushroom soup (undiluted)
1 (8 oz.) can mushroom stems and pieces, drained

Combine the ingredients. Place in a slow cooker, cover and cook on low for 8 to 12 hours. If desired, thicken gravy. Serve over noodles or mashed potatoes.

Next Ingredient:  Tomato sauce

[Zhills]

Unstuffed Peppers Skillet Meal

Brown ground beef, drain fat:

1 lb ground beef                       

Add to pan & sauté til tender:

1 onion, diced small                   

1 garlic, minced               

Add to pan:

 28 oz tomatoes, crushed    

       drain juice (measure juice)

1 can  tomato sauce               
1 tsp   Worchestershire

1 cup tomato juice from can

1/2 C  uncooked rice (Uncle Bens)      

Add ground beef back to pan.  Stir together. 

Cover and cook until liquid is almost all absorbed.

Mixture should be moist when rice is done.  About 20 -30 mins.

Left over tomato juice or water can be added if needed

 Next ingredient:  Spinach

[Zhills]

No takers for spinach.

OK

Next ingredient:  Worcestershire Sauce

[Zhills]

No takers for spinach.  OK

Next ingredient:  Worcestershire Sauce

[momtochloe]

Martha Stewart Hot Spinach Dip

Ingredients:

• 2 teaspoons olive oil, plus more for baking dish
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 pounds spinach, cleaned, trimmed, and coarsely chopped
• 1/2 cup milk
• 6 ounces reduced-fat bar cream cheese
• 3 dashes Worcestershire sauce
• 3 dashes hot sauce, such as Tabasco
• 3/4 cup shredded mozzarella
• Coarse salt and ground pepper
• Baguette slices, breadsticks, or crackers, for serving

Directions:

1. Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.

   WATCH: How to Mince Garlic

2. Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.

3. In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.

4. Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.

COOK'S NOTES

The recipe can be assembled through step two up to three days ahead, then covered and refrigerated; it can also be served as a side dish. Two 10-ounce packages of frozen spinach can be substituted for the fresh. Thaw according to box instructions, drain well, and chop.

eta:  I just realized the recipe I posted satisfied both the Spinach and Worcestershire Sauce next ingredients so . . . .

Next Ingredient: Green Onions

[Zhills]

You are so good @momtochloe!

Next ingredient: Green Onions

[RespectLife]

Linguine with Buttery Corn, Scallions, and Goat Cheese

Serves: 4

Ingredients

• 12 oz. linguine
• kosher salt
• 4 tbsp. unsalted butter
• 1 bunch scallions, (gren onions) sliced, greens and whites separated
• 1 Black pepper
• 3 c. corn kernels (from about 3 ears)
• 1 tbsp. chopped fresh parsley, plus more for garnish
• 4 oz. soft goat cheese

Directions

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions. Reserve 1 cup pasta water, then drain and return pasta to pot.
2. Meanwhile, heat 2 tablespoons butter in a large skillet over medium heat. Add scallion whites and season with salt and pepper. Cook, stirring frequently, until scallions are just tender, 3 to 4 minutes. Add corn, tossing to coat, and cook until just tender, 2 to 3 minutes more.
3. Add pasta, ½ cup pasta water, and remaining 2 tablespoons butter to pan and toss to combine. Add additional water to loosen the sauce, if necessary. Fold in scallion greens and parsley. Serve dolloped with goat cheese and topped with more parsley.

NEXT INGREDIENT:

OLD BAY SEASONING