Recipes

[house_cat]

    Sun-Dried Tomato Pesto  

YIELD 2 cups

• 2cups sun-dried tomatoes, drained (packed in oil)
• 1cup freshly grated parmesan cheese
• 1⁄4cup extra virgin olive oil
• 1⁄4cup packed fresh basil leaf
• 1⁄4cup packed fresh fresh parsley leaves
• 2garlic cloves, crushed under a knife and peeled
• fresh ground pepper, to taste

DIRECTIONS

1. Process all the ingredients in a food processor fitted with the metal blade until the mixture forms a coarse paste.
2. (The pesto can be stored in an airtight container and refrigerated for up to 1 month).

Next ingredient: leftover roasted chicken

[forrestwolf]

Spicy Chicken

The Sauce:

1 pint heavy cream
4 T butter
2 tsp salt
1 – 2 tsp pepper
1/4 cup romano cheese
1/4 cup parmesan cheese
2 tsp cayenne pepper(OR TO TASTE)

The Rest:

10 ounce package of bowtie pasta cooked and drained according to package directions – al dente.
1 1/2 T melted butter
1/2 cup sliced mushrooms
1 small jar artichoke hearts, drained
1 7-8 ounce precooked roasted chicken (OR BEEF, SHRIMP, SAUSAGE.....)How To Make It:
Sauce:

Melt butter in saute pan or skillet. Add cream, salt and pepper, heat to a boil. Remove from heat and fold in cheeses and cayenne pepper. Set aside.
The Rest:

In a large skillet over medium heat, melt butter, then add mushrooms, and sundried tomatoes. Stir for one minute. Next add artichokes and chicken (OR OTHER MEATS). Stir. Stir in 1 ounce heavy cream and 1/2 of the sauce. Add bowtie pasta followed by rest of the sauce. Stir gently.
1/8 cup sundried tomatoes, chopped
1 oz heavy cream

NEXT INGREDIENT:  CHEDDAR CHEESE

[house_cat]

@forrestwolf

Thank you!  That recipe looks fabulous! I'll have to tone down the cayenne just a bit, as DH can't have very spicy food, but I'm looking forward to making it this Wednesday.

Next ingredient: Cheddar Cheese

[Zhills]

Basic Pimiento Cheese Recipe

Ingredients:

1 1/2 cups mayonnaise

1 (4-oz.) jar diced pimiento, drained

1 tsp. Worcestershire sauce

1 tsp. finely grated onion

1/4 tsp. ground red pepper

1 (8-oz.) block extra-sharp Cheddar cheese, finely shredded

1 (8-oz.) block sharp Cheddar cheese, shredded

Stir together first 5 ingredients in a large bowl; stir in cheese. Store in refrigerator up to 1 week.

I use 1 jar pimientos to 8 oz cheese.

Next ingredient:  Marinated artichokes

[forrestwolf]

Spinach and Artichoke Heart Two Potato Casserole

Ingredients
1 lb. red potatoes
1 lb. Yukon Gold potatoes
1 1/4 cups vegetable broth or stock
1/2 cup shredded Parmesan cheese
1 teaspoon garlic salt
4 oz. cream cheese
1/2 cup shredded Cheddar cheese
1 (7.5-oz.) jar marinated artichoke hearts, drained and chopped
1 (6-oz.) bag baby spinach, coarsely chopped
1/2 cup sliced green onions (I LEAVE THESE OUT)

I GENERALLY DO NOT COOK FOR THE STATED TIME, AS USUALLY LESS...DEPENDS ON YOUR OVEN

Directions
Preheat oven to 425°F and coat a 9-inch square baking dish with nonstick cooking spray. Cut potatoes in half lengthwise. Place cut side down on a board and slice very thinly. Place in a large bowl and set aside. Heat broth, Parmesan, garlic salt, cheeses and artichoke hearts in a medium saucepan until cheeses are melted. Stir in spinach and cook until wilted. Stir mixture into potatoes with green onions, mixing well to coat potatoes as evenly as possible. Spread in prepared dish and bake for 30 minutes. Cover loosely with foil and reduce temperature to 375°F; cook for 1 hour more or until potatoes are tender when pierced with a fork.

NEXT INGREDIENT:  SHRIMP

[Q-Checker]

HOT AND SOUR CABBAGE SOUP

1-1/2 tsps. Thai red curry paste

5 cups vegetable broth

1 tsp. finely grated lime peel

1 TBSP. minced peeled fresh ginger

4 ounces ******ake mushrooms, stemmed and sliced

8 ounces Napa cabbage, cut crosswise

1 lb.cooked fresh shrimp 

1/4 cup fresh lime juice (takes about 2 limes, maybe a little more)

Heat a heavy large pot over medium heat.

Add curry paste and stir until it begins to stick to pan, about 4 minutes.

Stir in broth, lime zest, and minced ginger.

Bring to boil; reduce heat to medium and simmer 5 minutes.

Add mushrooms. Cook 3 minutes.

Add cabbage and shrimp; cook until cabbage begins to wilt, about 30 seconds.

Stir in lime juice and serve.

NEXT INGREDIENT: red and/or yellow peppers

[Zhills]

One Pot Spicy Taco Rice Skillet 

Ingredients

• 1 lb ground beef
• 1 large onion, diced
• 2 bell peppers, diced
• 1 can diced tomatoes with green chilis
• 1 cup salsa
• 1 cup long grain white rice (NOT minute rice)
• 1 cup water
• 1 cup beef stock
• 2 tsp cumin
• ½ tsp cayenne pepper
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp smoked paprika

Instructions

1. In a large pan, brown beef.
2. When beef is lightly browned, add diced onions and peppers.
3. Cook until beef is fully cooked, onions and peppers are soft.
4. Add can of tomatoes with green chili- no need to drain.
5. Add salsa, rice, water and stock.
6. Stir well to combine.
7. Add in spices and mix, cover.
8. Let simmer on low until rice is soft and liquid has cooked off.
9. Top with cheese, stir in until it melts.       Serve!

Next ingredient:  Tomato soup

[house_cat]

I haven't tried this recipe. It's potentially a cute gift.

What You'll Need

2 cups all-purpose flour
1 1/3 cups sugar
2 teaspoons baking powder
1 1/2 teaspoons ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ground cloves
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
1/2 cup vegetable shortening
2 eggs
1/4 cup water
1 cup confectioners' sugar
2 tablespoons orange juice
1 teaspoon orange zest

How to Make It

• 1

  Heat the oven to 350°F. Spray 7 empty Campbell's® (10 3/4 ounce) soup cans with vegetable cooking spray.

• 2

  Stir the flour, sugar, baking powder, allspice, cinnamon, baking soda and cloves in a medium bowl. Add the soup, shortening, eggs and water. Beat until mixed, using an electric mixer at low speed. Spoon into the prepared cans and place them on a baking sheet.

• 3

  Bake for 30 minutes or until a toothpick inserted in the center of a cake comes out clean. Cool in the cans on wire racks. Remove the cakes from the cans.

• 4

  Mix the confectioners' sugar, orange juice and orange zest in a small bowl until smooth. Drizzle the tops and sides of the cakes with the icing. Top with additional orange zest, chopped nuts or red candied cherries cut in "leaves", if desired.

NEXT INGREDIENT: canned diced tomatoes

[Q-Checker]

AUTUMN VEGETABLE SOUP

2 TBSP. olive oil

1 large onion, diced

3 medium carrots, diced

2 cloves garlic, minced

2 cups peeled, cubed (½ “) butternut squash

¼ tsp. ground allspice

¾ tsp. salt (optional -- I omitted)

Pinch cayenne powder, plus more if needed

4 sprigs fresh thyme

4 cups no-salt added chicken or vegetable broth

1 can (15 ounce) diced tomatoes, with their juices

2 cups lightly packed shredded kale leaves (without center stems)

Heat the oil in a large soup pot over medium high heat. Add the onion and carrot, stirring to coat. Cook until they begin to soften, stirring occasionally, about 6 minutes. Add the garlic and cook for 1 minute.

Stir in the butternut squash, allspice, (salt), and cayenne pepper, then add the thyme, broth and the tomatoes with their juices. Bring to a boil, then reduce the heat to medium-low; cover and cook for 10 minutes.

Uncover and stir in the kale; cook for 10 minutes or until the squash is tender and the kale has wilted.

Discard the thyme sprigs before serving. Taste and adjust seasoning as needed.

NEXT INGREDIENT: Yogurt

[Zhills]

Open a can of Fruit Cocktail or Fruit Salad or both.  Drain well.

Coat with vanilla yogurt for a quick and easy fruit salad.

If you have time to let it sit, it gets better.  If the yogurt is not sweet enough for you, add honey to it.

You can also use the yogurt on any combination of fresh fruit.

Great with a sandwich for lunch.

Next ingredient:  eggs (any style)