Honored Contributor
Posts: 21,391
Registered: ‎11-03-2013


Welcome to September friends, to be honest I cannot believe we are so close to the Labor Day weekend!  Maybe we have time to sneak in a couple of goodies in time for planning this weekend's festivities . . . Smiley Happy


.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 August thread and we can take it from there if that's ok with every body (thanks again to our friend @GenXmuse!):.

Cauliflower with Lemon & Olives


1 large head cauliflower, trimmed and cut into bite-size pieces

2 lemons

2 tablespoons extra-virgin olive oil
1 tablespoon minced shallot

1 tablespoon water
1 teaspoon chopped fresh thyme or ¼ teaspoon dried

1/4 teaspoon salt

1/2 teaspoon freshly ground pepper

2 tablespoons chopped oil-cured or Kalamata olives (I use more than this but can adjust to taste)


Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add cauliflower, cover and steam until tender, about 4 minutes.


Meanwhile, remove skin and white pith from lemons with a sharp knife. Working over a bowl, cut segments from the membranes. Coarsely chop the segments and transfer to a serving bowl. Squeeze juice from the lemon peel and membranes and add 1 tablespoon of the juice to the bowl with the segments.


Add oil, shallot, water, thyme, salt and pepper to the serving bowl. Stir to combine. Add the cauliflower and toss to coat. Sprinkle with olives. Serve warm or at room temperature.




Next Ingredient: ENDIVE

Esteemed Contributor
Posts: 6,837
Registered: ‎11-15-2011


I have to admit that I have never fixed or don't remember ever eating Endive.  I checked Pinterest and it looks interesting!


Can you give us a recipe?

Trusted Contributor
Posts: 1,368
Registered: ‎07-17-2011


[ Edited ]

Zhills, This isn't kitchen-tested by me, but lately I've seen several recipes for using endive leaves with appetizer spreads to replace crackers.  This is the prettiest one:


Endive with Goat Cheese, Strawberries & Walnuts


Endive with Goat Cheese, Strawberries & Walnuts

From: Eating Well Magazine, March/April 2017


Vary this quick-to-assemble vegetarian appetizer recipe with the season. Try sliced nectarines in place of the strawberries in the summer and halved grapes in the fall. Chopped pecans, pistachios and macadamia nuts are all delicious in place of the walnuts as well.

12 servings  Prep  15 m    Ready In   15 m


24 large Belgian endive leaves (from 4 heads; about 8 ounces)

3 ounces soft goat cheese

1-1/2 cups sliced small-to-medium strawberries

1/4 cup toasted chopped walnuts

1/4 teaspoon sea salt

4 teaspoons extra-virgin olive oil

1 tablespoon honey

1 tablespoon finely chopped fresh basil

Arrange endive on a platter. Crumble a little bit of goat cheese onto each leaf. Top with strawberries and walnuts. Sprinkle with salt. Drizzle with oil and honey and sprinkle with basil.


To make ahead: Refrigerate stuffed endive for up to 4 hours; top with oil, honey and basil just before serving.


Next Ingredient:  Red Beans (or Black Beans)


Esteemed Contributor
Posts: 6,837
Registered: ‎11-15-2011


Roasted Corn Salsa with Avocado


1 cup roasted corn kernels***

2 Tbsp of  EVOO + more oil to drizzle on corn
1 ripe avocados, diced (optional)
½  small red or white onion, diced small

½  red bell pepper (optional)
½ can  black beans
½  hot pepper de-seeded & chopped fine (optional)
a splash of  hot sauce (I used Tabasco)

1 Tbsp chopped fresh cilantro
½  cloves of  garlic, minced
1 tsp cumin
1 tsp chili powder
fresh lime juice
salt and pepper to taste

***I roast frozen corn drizzled with oil under the broiler until some kernels are beginning to char.
I also used seasoned (ready to eat) black beans instead of plain ones.


Next ingredient:  Eggs









Valued Contributor
Posts: 623
Registered: ‎03-10-2010


[ Edited ]

This is so good! It's also good using 2 small cans or 1 large can of sliced peaches in place of the pumpkin mixture!


Pilgrim Pumpkin Pie Cake


Pumpkin Mixture:

4 eggs, slightly beaten

1½ cups sugar

3 cups pumpkin

1-teaspoon ginger

½ teaspoon cloves

2 teaspoons cinnamon

2 cups canned evaporated milk



yellow cake mix

1 cup melted margarine or butter

1 cup chopped nuts

Mix first 7 ingredients in order listed. 


Pour pumpkin mixture into an ungreased 9 x 13-inch baking dish. 


Sprinkle dry cake mix on top of pumpkin mixture. 


Pour melted margarine or butter over top of dry cake mix,

moistening all the cake mix.  


Sprinkle nuts on top.


Bake 1 ½ hours @ 325 degrees, or until knife inserted into

cake comes out clean. 


Slice into squares.  Serve with Cool Whip or whipped cream.                      



Next Ingredient:  Cream Cheese

Honored Contributor
Posts: 10,274
Registered: ‎05-15-2016


Lazy Spinach Artichoke Chicken




4 large chicken breasts, about 3 pounds

4 oz cream cheese, softened

1 can quartered artichoke hearts, drained and chopped

1/2 cup parmesan cheese

10 oz frozen spinach, thawed and drained

1 tbsp dried minced garlic

1 tbsp dried minced onion

1 tsp salt

1/2 tsp pepper

4 oz shredded mozzarella



Preheat oven to 400.


Sprinkle the chicken breasts with a little salt. Bake the chicken breasts on a large rimmed baking sheet covered with foil for 30 minutes until the chicken is 160 degrees. Remove from the oven and drain the cooking liquid.


Meanwhile, combine the cream cheese, artichokes, parmesan, spinach, and seasonings. Mix well. Set aside.


When the chicken is fully cooked let it cool until you can handle it. Cut each piece through the center into two thin pieces.


Put them back on the baking sheet. Divide the topping between them. Sprinkle with the mozzarella cheese.

Bake for an additional 10-15 minutes until the topping is hot and golden.


I also use thin sliced chicken breast and adjust cooking times. 





Trusted Contributor
Posts: 1,368
Registered: ‎07-17-2011




Hi, there, DG -- haven't seen your name on here in quite a while.  Happy to see you posting; hope you start a trend of returning friends. 


Next Ingredient (Still): SUN-DRIED TOMATOES

Trusted Contributor
Posts: 1,120
Registered: ‎03-09-2010



PREP TIME 10 mins. COOK TIME 20 mins. TOTAL TIME 30 mins

Serves: 4

1¼ lbs basil chicken sausage, casings removed (or Sweet Italian Turkey Sausage if you cannot find this type)
5 cups chopped kale
16 oz sliced portobello mushrooms
½ cup sun dried tomatoes (not in oil)
1 tsp garlic powder
¼ red pepper flakes
½ tsp salt
½ tsp pepper
1 tsp dried basil
1 lb gnocchi 
½ cup shave parmesan cheese + more for garnish


Sauté the chicken sausage in a large skillet until cooked through, 8 - 10 minutes.


Add remaining ingredients EXCEPT parmesan and gnocchi to the skillet.

Meanwhile, cook the gnocchi per package instructions; drain and set aside if finished ahead of the meat mixture.


Add gnocchi to the meat mixture along with the parmesan cheese and toss well.


Serve topped with additional parmesan, if desired.


NOTE: This pasta tastes great reheated the next day.


Next Ingredient-- Coconut milk



Valued Contributor
Posts: 932
Registered: ‎11-01-2010


The Best Thai Coconut Soup

from Allrecipes


Serve over steamed rice
1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar

3 (13.5 ounce) cans coconut milk
1/2 pound fresh shiitake mushrooms, sliced
1 pound medium shrimp - peeled and deveined
2 tablespoons fresh lime juice
salt to taste
1/4 cup chopped fresh cilantro
Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.


By: Jessica


next ingredient:   Bacon

"Education is the most powerful weapon which you can use to change the world." Nelson Mandela
Honored Contributor
Posts: 10,274
Registered: ‎05-15-2016


Iceberg BLTS


From Food Network 



6 slices bacon (about 6 ounces)
1 head iceberg lettuce (2 to 2 1/2 pounds)
2 tablespoons 2-percent Greek yogurt
1 tablespoon mayonnaise
1 tablespoon finely chopped fresh chives
1 teaspoon lemon juice
1/2 teaspoon lemon zest
Kosher salt and freshly ground black pepper
1 small tomato, cut into 4 slices





Position a rack in the top third of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper, then arrange the bacon slices in a single layer on top. Bake until the bacon is golden brown and crispy, 15 to 20 minutes, flipping once halfway through. Transfer the bacon to a paper-towel-lined plate to absorb any excess fat, cool and then cut each slice in half making 12 smaller strips. (I use Presto Bacon microwave cooker for less fat and less mess. 


Meanwhile, from the top and 3 sides of the lettuce, slice 4 round "cheeks" 4 to 5 inches across to make 2 "buns".


Whisk the yogurt, mayonnaise, chives, lemon juice and zest, and 1/4 teaspoon each salt and pepper together in a small bowl.


Assemble the sandwiches: On a work surface, lay the lettuce "buns" cut side up and spread 1 tablespoon lemon-pepper sauce on each side. Lay six strips of bacon on each bottom bun and top with two slices of tomato. Season with a pinch of salt and pepper and sandwich with remaining lettuce buns.


Serves 2