Recipes

[Zhills]

WELCOME, OCTOBER                   

 October is the month for goblins and witches and things that go "bump" in the night!  It is also the time when most areas turn cool and our thoughts turn toward comfort foods and friends!  

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!!

Normally, we start out with a recipe so I will post the last one shared on the last thread and we can take it from there if that's ok with every body...

Next ingredient was potatoes.  How about putting the potatoes in a.......

Next ingredient:  bacon

[PINKdogWOOD]

With an abundance of tomatoes DH brought home Friday, he loves to make Bolognese sauce. So he did this on Saturday and then made lasagna for dinner yesterday. Not really fond of this myself but it is good. He's a great cook.

Tis the season for crock pot recipes too and I love the simplicity of putting everything, a few things, whatever I choose to make in mine. One pot cooking is right up my alley.

You'll find both recipes he made on cuisine.com.

[Zhills]

@PINKdogWOOD  When I try to access this website, I get this message, "cuisine.com is for sale!"

Can you give us a recipe?  

And the next ingredient?

Thanks, Zhills

[momtochloe]

Thanks for kicking off the thread @Zhills, I just flew over here as I just remembered.  Gah, old age! 

[Zhills]

Next ingredient: bacon

[walker]

Beef and BACON Chowder*

1 lb. ground beef

2 cups chopped celery

1/2 cup chopped onion

4 cups milk

3 cups cubed peeled potatoes, cooked

2 cans cream of mushroom soup, undiluted

2 cups chopped carrots, cooked

salt and pepper to taste

12 BACON strips, cooked and crumbled

In soup kettle or Dutch oven, cook beef, celery and onion over medium heat until the meat is no longer pink and the vegetables are tender, drain.  Add milk, potatoes, soup, carrots, salt and pepper; heat through.  Stir in the BACON just before serving.

Makes about 3 quarts (12 servings).  Easy to cut recipe in half for less.  

* Taste of Home Best Church Supper Recipes

NEXT INGREDIENT ..... KIDNEY BEANS 

[PINKdogWOOD]

@Zhills  Try 'cuisineathome.com' either/or works. I just tried 'cuisine.com' and it does work - what appears is the first I've noted here. Try this one.

This recipe is so long and drawn out, I think it's easier if you're interested in this one, to pull it up and print for your recipe box.

[Zhills]

Next ingredient:  Kidney beans

[RespectLife]

This recipe is from the Blue Jean Chef and using a pressure cooker.  Perfect for those who just ordered the TSV  @ChiliPepper  @SharkE

Quinoa Chili with Kidney Beans   serves 6-8

Quinoa is a perfect way to add protein to a vegetarian chili. There's no need to cook it separately, just toss it in with the other ingredients and let it absorb all the great flavors.

• 1 cup dried kidney beans                               2 tablespoons olive oil
• 1 onion, diced                                                 3 cloves garlic, minced
• 2 red bell peppers, chopped                           2 green bell peppers, chopped
• 1 Jalapeño pepper, sliced (leave the seeds in for a spicier chili)
• 1 teaspoon dried oregano                              2 tablespoons chili powder
• 1 tablespoon salt                                            1 cup quinoa, rinsed
• 2 tablespoons tomato paste                           1 (28-ounce) can tomatoes, chopped
• 4 cups vegetable stock                                 
• 2 cups corn kernels (fresh, or frozen and thawed) (optional)
• ½ cup chopped fresh cilantro or parsley
• sour cream and diced avocado (for garnish)

1. Place the beans in the pressure cooker and add water to cover the beans by one inch. Pressure cook on HIGH for 4 minutes. Let the pressure drop NATURALLY and carefully remove the lid. Drain the beans and set aside.
2. Pre-heat the pressure cooker using the BROWN setting.
3. Add the oil and cook the onion and garlic until the onion starts to become tender – about 4 to 5 minutes. Add the peppers and spices and continue to cook for a few minutes. Stir in the quinoa, tomato paste, tomatoes and stock. Return the beans to the cooker and lock the lid in place.
4. Pressure cook on HIGH for 10 minutes.
5. Release the pressure using the QUICK-RELEASE method and carefully remove the lid. Stir in the corn kernels (if using) and let them heat through. Season to taste with salt and stir in the fresh cilantro or parsley. Serve with sour cream and diced avocado.

NEXT INGREDIENT:

TUMERIC

[SharkE]

will print out and try !

Thankee !