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Registered: ‎09-30-2010

Re: SEPTEMBER 2020 RECIPE GAME

[ Edited ]

                                              Gingerbread

                            The New Bundt Pan Cookbook

                    Cider Mill Press Book Publishers, 2017

                                             Pages 90-91

 

Featured Ingredient:  BROWN SUGAR

 

1/2 cup unsalted butter, additional for coating the Bundt pan

1 cup brown sugar

2 eggs, room temperature

1/2 cup molasses

1 & 1/2 cups flour

1 Tsp baking soda

1/2 Tsp salt

2 Tsps ground ginger

1 Tsp cinnamon

1/4 Tsp ground cloves

 

Preheat oven to 350 degrees.  Liberally coat the Bundt pan with butter and lightly flour, taping out the excess to make a thin, even coat.

 

Cream together the butter and sugar until the mixture is fully combined.  Then add the eggs, one at a time and beat until thoroughly incorporated.  Add the molasses and continue beating until well combined.

 

In a separate medium mixing bowl, combine the flour, baking soda, salt, cinnamon, and cloves.  Add flour mixture to butter - sugar mixture and mix briefly just until ingredients have been incorporated.

 

Transfer the mixture to the prepared Bundt pan and spread batter evenly throughout.  Bake at 350 degrees for 40 to 45 minutes until an inserted toothpick comes out mostly clean.

 

Let the cake rest for 30 minutes, then turn out of the pan and allow to cool completely on a wire rack.

 

Next Ingredient:  POSTER'S CHOICE

 

aroc3435

Washington, DC 

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Posts: 6,777
Registered: ‎05-15-2016

Re: SEPTEMBER 2020 RECIPE GAME

[ Edited ]
@Qualker Thanks for the turkey recipe. I bought the ingredients to try it out this week. Looks delicious! 
Poster's Choice: BELL PEPPERS

Bell
Pepper Salad
BB4FF4A5-6252-47AD-AF32-B3EB1A54E109.jpeg
Yield: Serves 3-4
INGREDIENTS
  • 1 orange bell pepper, thinly sliced into rings
  • 1 yellow bell pepper, thinly sliced into rings
  • 1 small onion, thinly sliced into rings
  • 1 cup halved grape tomatoes
  • 3/4 cup chopped fresh basil
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 1/4 cup sunflower kernels
  • sumac for garnish
  • salt and black pepper to taste
INSTRUCTIONS

Toss the bell peppers, onion, tomatoes, olive oil, and balsamic vinegar in a large bowl; season with salt and pepper. Let sit for 5-10 minutes.

Just before serving, toss with the sunflower kernels, parsley and basil. Garnish with sumac and serve.

 

Next Ingredient: DILL PICKLE JUICE

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Posts: 6,971
Registered: ‎03-26-2010

Re: SEPTEMBER 2020 RECIPE GAME

[ Edited ]

@GenXmuse ...hope you like the turkey recipe when you make it.  

 

Dill Pickle Coleslaw

 

1 lb. coleslaw mix

1/3 cup mayonnaise

2 Tablespoons sugar (or Sweetener)

1/3 cup dill pickles, chopped (or more if desired)

1/4 cup DILL PICKLE JUICE

1/2 teaspoon garlic powder

1/4 teaspoon salt

Pinch of pepper

 

Put coleslaw mix in large bowl.  Mix together mayonnaise, sugar, dill pickles, DILL PICKLE JUICE, garlic powder, salt and pepper.  Add to coleslaw mix and combine well.

Refrigerate for 2 hours before serving. 

NEXT INGREDIENT ..... CAULIFLOWER 

 

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Posts: 6,777
Registered: ‎05-15-2016

Re: SEPTEMBER 2020 RECIPE GAME

Cauliflower Crust Grilled Cheese

 

Not as easy as grabbing a few slices of bread but a great alternative  to get more veggies in your diet.

CB5BFD8D-F7CB-41B3-879A-CA57B2B8FA3B.jpeg

Ingredients

Makes 2 grilled cheese sandwiches

 

Cauliflower crust “bread” slices

 

1 small head cauliflower, cut into small florets (should yield 3 cups of cauliflower rice) I just buy fresh pre-riced bag 

1 free-range organic egg, lightly beaten

½ cup / 1.7 oz / 50 gr shredded mozzarella cheese

½ teaspoon fine grain sea salt

¼ teaspoon ground black pepper

 

Grilled cheese

 

1 tablespoon butter, room temperature

⅓ cup / 3 oz / 85 gr sharp cheddar cheese, grated/shredded, room temperature

 

Directions

Cauliflower crust “bread” slices

 

Preheat oven to 450°F (220°C) and place a rack in the middle.

Line a baking sheet with parchment paper and liberally grease it with olive oil. Set aside.

In a food processor rice the cauliflower florets (it should be evenly chopped but not completely pulverized).

Transfer cauliflower rice (about 3 cups) to a microwave-safe dish and microwave on high for 8 minutes, until cooked.

Place the cauliflower rice in a tea towel and twist it to squeeze as much moisture as you can (I usually squeeze out over a cup of liquid). This is very important. The cauliflower rice needs to be dry, otherwise you’ll end up with mushy dough, impossible to use as slices of bread.

Transfer the cauliflower rice to a mixing bowl, add egg, mozzarella, salt and pepper and mix well.

Spread cauliflower mixture onto the lined baking sheet and shape into 4 square.

Place in the oven and bake for about 16 minutes until golden.

Remove and let cool 10 minutes before peeling them off the parchment paper (be careful not to break them!)

 

Assemble cauliflower crust grilled cheese

 

Heat a pan over medium heat.

Butter one side of each slice of cauliflower crust bread (preferably the top part).

Place one slice of bread in the pan, buttered side down, sprinkle on the cheese and top with the remaining slice of cauliflower crust bread, buttered side up.

Turn the heat down a notch and cook until golden brown, about 2 to 4 minutes.

Gently flip and cook until golden brown on the other side, about 2 to 4 minutes.

 

Next Ingredient: Roma Tomatoes

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Registered: ‎09-12-2010

Re: SEPTEMBER 2020 RECIPE GAME

[ Edited ]

Tomato Pie

1 pie shell

4 - 5 Roma Tomatoes sliced

1/4 cup diced green onion

1/2 tsp sweet basil

1/2 tsp Italian seasoning

1/2 tsp each salt and pepper

3/4 cup shredded cheddar cheese

3/4 cup shredded Mozzarella cheese

1/2 cup Mayonnaise (real mayo)

 

Heat oven to 425 degrees. pierce pie shell with fork, and bake for 5 minutes.

Reduce heat to 400 degrees.

Place cut tomatoes in baked pie shell.

Spread green onions on top of tomatoes.

Mix the seasonings together and sprinkle over tomatoes and onion

Combine cheeses and mayo, and spread on the top of the seasoned tomatoes.

Bake 20 - 25 minutes.

Cool before slicing.

Note: I've made this recipe for years - always good as a side dish, light meal or appetizer.

 

Next ingredient: Apples

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Valued Contributor
Posts: 907
Registered: ‎03-09-2010

Re: SEPTEMBER 2020 RECIPE GAME

[ Edited ]

This recipe was in my inbox yesterday from TOH and I will be making a smaller quantity of it this weekend.  I love good coleslaw so I know I'll like this version-- sort of a slaw/Waldorf salad in one dish.  

 

Farmhouse Apple Coleslaw


Prep: 20 min. + chilling.    12 servings

 

Ingredients
4 cups shredded cabbage*
1 large APPLE, chopped

3/4 cup raisins
1/2 cup chopped celery
1/4 cup chopped onion **
1/4 cup mayonnaise***
2 TBS lemon juice

1 TBS sugar
1 TBS olive oil

1/2 tsp salt

1/8 tsp pepper
*VaBreeze will substitute packaged coleslaw mix with carrots

**VB will substitute sliced green onions

***VB will substitute bacon-flavored mayo 

VB's add-ons: jicama sticks, pineapple pieces, and walnuts

 

Directions
In a serving bowl, combine the cabbage, apple, raisins, celery and onion. 

In a small bowl, combine the remaining ingredients. Pour over cabbage mixture and toss to coat. 

 

Cover and refrigerate for at least 30 minutes.

Test Kitchen noted: The apple and raisins add a natural sweetness, so there's only a small amount of added sugar.


Next ingredient -- ASPARAGUS

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Registered: ‎05-15-2016

Re: SEPTEMBER 2020 RECIPE GAME

Asparagus with Fresh Basil Sauce
Add zip to your appetizer platter with an easy asparagus dip that doubles as a flavorful sandwich spread. — Janie Colle, Hutchinson, Kansas
TOTAL TIME: Prep/Total Time: 15 min.YIELD: 12 servings.
Ingredients
  • 3/4 cup reduced-fat mayonnaise
  • 2 tablespoons prepared pesto
  • 1 tablespoon grated Parmesan cheese
  • 1 tablespoon minced fresh basil
  • 1 teaspoon lemon juice
  • 1 garlic clove, minced
  • 1-1/2 pounds fresh asparagus, trimmed
Directions
  • 1. In a small bowl, mix the first 6 ingredients until blended; refrigerate until serving.
  • 2. In a Dutch oven, bring 12 cups water to a boil. Add asparagus in batches; cook, uncovered, until crisp-tender, 2-3 minutes. Remove and immediately drop into ice water. Drain and pat dry. Serve with sauce.
 
Next Ingredient: HORSERADISH SAUCE 
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Re: SEPTEMBER 2020 RECIPE GAME

[ Edited ]

                              Bacon Horseradish Dip

           Featured Ingredient:  HORSERADISH SAUCE

 

For the Horseradish Sauce mix together:

1 cup mayonnaise

6 Tbsps sour cream

2 to 3 Tbsps prepared horseradish (I use 3)

4 Tsps Dijon mustard

dash of salt and pepper (I use white pepper) 

 

Combine the above thoroughly with:

 

12 oz. well softened cream cheese

1/2 to 3/4 cup very crispy well crumbled bacon

Garnish with minced fresh or dried parsley. 

 

Besides using as a dip, this can be mixed into cooked mashed potatoes and used as a topping on your favorite recipe for Poor Man's Cottage Pie (made with ground beef or leftover beef roast) or the classic Shepherd's Pie recipe which features leftover lamb roast or ground lamb.

 

aroc3435

Washington, DC

 

Next Ingredient:  Your favorite recipe using any LIQUOR or a LIQUEUR

 

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Registered: ‎03-26-2010

Re: SEPTEMBER 2020 RECIPE GAME

[ Edited ]

Good one for Fall......especially when we can enjoy large gatherings again.  

 

Hot Cider

 

6 cups Apple Cider

1 cup AMARETTO

cinnamon sticks

orange slices

 

Mix apple cider and AMARETTO in crock pot.  Add a few cinnamon sticks and orange slices.  Put on low until warm and enjoy!  (Can also heat on stove to hurry up process and then keep warm in crock pot....add cinnamon sticks and orange slices in crock pot.) 

NEXT INGREDIENT ..... PECANS 

 

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Posts: 5,194
Registered: ‎11-15-2011

Re: SEPTEMBER 2020 RECIPE GAME

Image1.jpg

 

Turtles

INGREDIENTS

Cookies:

½ cup firmly packed brown sugar

½ cup margarine or butter, softened

¼ teaspoon vanilla

1/8 teaspoon imitation maple flavor, if desired

1 egg

1 egg, separated

1 ½ cups all purpose or unbleached flour

¼ teaspoon baking soda

¼ teaspoon salt

1 cup pecan halves, split lengthwise

 

Frosting:

1/3 cup semisweet chocolate chips

3 tablespoons milk

1 tablespoon margarine or butter

1 cup powdered sugar

 

DIRECTIONS

1 In large bowl, combine brown sugar and 1/2 cup margarine; beat until light and fluffy. Add vanilla, maple flavor, 1 whole egg and 1 egg yolk; beat well.

2 Lightly spoon flour into measuring cup; level off. Stir in flour, baking soda and salt; mix well. Cover with plastic wrap; refrigerate about 1 hour for easier handling.

3 Heat oven to 350°F. Grease cookie sheets. Arrange pecan pieces in groups of 5 on greased cookie sheets to resemble head and legs of turtle. In small bowl, beat egg white. Shape dough into 1-inch balls. Dip bottoms in beaten egg white; press lightly onto pecans. (Tips of pecans should show).

4 Bake at 350°F. for 10 to 12 minutes or until edges are light golden brown. Immediately remove from cookie sheets. Cool 15 minutes or until completely cooled.

5 In small saucepan, combine chocolate chips, milk and 1 tablespoon margarine; cook over low heat, stirring constantly until melted and smooth. Remove from heat; stir in powdered sugar.  If necessary, add additional powdered sugar for desired spreading consistency.

 

Frost cooled cookies.

 

Let frosting set before storing. Store in tightly covered container.

 

Next ingredient:  Tarragon