Recipes

[Bluffbaker]

Honey Mustard Dressing
2 1/2 Cups

6 Tbsp. honey
6 Tbsp. prepared mustard
6 Tbsp. vegetable oil (I use canola)
1 1/3 cups mayonnaise
1 tsp. cider vinegar
dash of onion salt
pinch of cayenne pepper

Mix ingredients thoroughly.  Cover and store in the refrigerator.

Next Ingredient:  Honey

[rrpell]

Ingredient:  Honey

Twice Roasted Sweet Potatoes with Hot Honey

SERVINGS: 4
3 medium sweet potatoes or garnet yams, scrubbed (about 3 pounds)
1 Fresno or other red chiles, thinly sliced
¼ cup honey
4 tablespoons unsalted butter
Kosher salt
2 tablespoons apple cider vinegar
Recipe Tips

Preparation
ACTIVE: 30 MIN TOTAL: 2 HRS
Preheat oven to 350°. Poke holes all over sweet potatoes. Place on a foil-lined rimmed baking sheet and roast until potatoes are tender, 60–70 minutes. Cool enough to handle. Increase oven temperature to 450°. Meanwhile, combine chile, honey, and butter in a small saucepan; season with salt. Bring to a simmer over low heat, stirring to combine. Remove from heat and stir in vinegar. 

Smash sweet potatoes with your palm, then tear into bite-sized pieces (including skin), the more irregular, the better. Place in a large bowl and add half of hot honey (do not include chile as it will burn); season with salt. Arrange pieces, skin side down, in a single layer on an unlined rimmed baking sheet and roast until browned and crisp around the edges, 20–25 minutes. Drizzle with remaining hot honey with chile.

Recipe by Claire Saffitz (Bon Appetite Magazine)

Next ingredient:  ground turkey

[vabreeze]

This recipe makes some very filling and tasty burgers.  And it definitely makes more than 4 burgers unless you want humongous-sized servings.

Stretch a Buck Turkey and Bean Burrito Burgers (5 stars) Recipe courtesy Rachael Ray, 2008   

4 servings

Ingredients

1 cup cold leftover white or brown rice

1 lb ground turkey

1 (15-oz) can pinto beans, rinsed and drained

Palmful chili powder

1½ tsp, half a palmful, cumin

1½ tsp coriander, half a palmful

1 TBS grill seasoning, (recommended: Montreal Seasoning by McCormick)

1 TBS canola oil

1 ripe avocado

1 clove garlic, grated or finely chopped

1 lime, zested and juiced

1 jalapeno or serrano pepper, seeded and finely chopped

½ small red onion, finely chopped

½ cup sour cream

4 red leaf lettuce leaves

1 ripe tomato, sliced

4 crusty rolls, split

Directions

Combine rice, meat and beans with spices and grill seasoning. Form 4 big patties from the meat and bean mixture then heat 1 TBS oil, a turn of the pan, in a large skillet over medium-high heat. Cook patties 7 to 8 minutes on each side.

While burgers cook, combine avocado with garlic, lime zest and juice, jalapeno and red onion. Mash to roughly combine, then stir in the sour cream.

Place burgers on buns with lettuce and tomato and top with sour cream guacamole

Next ingredient:  coconut milk

[rrpell]

Roasted Strawberry and Toasted Coconut Popsicles

(Ingredient: Coconut Milk)

makes 10 to 12 popsicles

1/3 cup sweetened shredded coconut

1 pound fresh strawberries, hulled

1 tablespoon olive oil

2 tablespoons granulated sugar

juice of 1 lime, divided

1 (15 ounce) can whole fat Coconut Milk, well shaken

2 tablespoons granulated sugar

1 teaspoon pure vanilla extract

Sprinkle coconut onto a rimmed baking sheet and toast in the oven until golden brown. Keep a close eye on the coconut, it will toast quickly… usually within 3 to 5 minutes. Remove from the oven and place coconut in a small bowl to cool.

Place strawberries on the baking sheet and drizzle with olive oil. Place in the oven to roast until fragrant and soft, about 18 to 20 minutes. Remove from the oven and add the strawberries to the bowl of a food processor fitted with a blade attachment. Add 2 tablespoons sugar and juice of half a lime. Blend until smooth.

In a small bowl stir together coconut milk, remaining lime juice, 2 tablespoons granulated sugar, and vanilla extract. Stir the toasted coconut into the milk mixture.

Dollop a spoonful of strawberry into the bottom of each popsicle mold. Start by filling 10 molds in case you don’t have enough to fill 12 molds. Stir coconut milk and add to the popsicle mold, filling 2/3 full. Spoon more strawberry into each mold and top with remaining milk.

Add popsicle mold lid and place sticks inside. Freeze for at least 6 hours before serving.

From: Joy the Baker

next ingredient: apples

[vabreeze]

@rrpell

How did you knoW that I like to make popsicles?!!   Thanks for sharing this one.  In reading through the directions, I  think you meant to type 'mold' instead of :Stir coconut milk and add to the popsicle milk, filling 2/3 full", right?

[rrpell]

Hi @vabreeze!

I chuckled when I thought about Popsicle milk as an ingredient.  

I've changed it to read "mold". 

Thank you for noticing!

[Bluffbaker]

Cookie Apple Cobbler
6 to 8 Servings

6 cups apples, peeled, cored and sliced
1 cup brown sugar
2 Tbsp. flour
1 tsp. cinnamon
2 Tbsp. lemon juice
1 (16.5 oz.) pkg. refrigerated sugar cookie dough
2 Tbsp. sugar
1/2 tsp. cinnamon

Peel, core and slice apples. Combine apples with the brown sugar, flour, 1 teaspoon cinnamon and lemon juice; toss to coat apples well. Spoon apples into an ungreased deep-dish pie pan. Slice cookie dough and arrange on top of apples, overlapping if necessary. Combine sugar and 1/2 teaspoon cinnamon; sprinkle evenly over cookie dough. Bake at 350° for 35 to 45 minutes or until top is golden brown and apples are tender.

Next Ingredient:  Pork Chops

[Bellabutterfly]

September Recipe Exchange Game

Pork Chops with Apples and Cranberries

• 2 boneless pork chops
• 1 tablespoon grainy mustard
• 1 clove garlic, minced
• salt
• seasoned pepper
• 1 teaspoon oil
• 1 small onion chopped
• 1-2 teaspoons butter
• 2 apples
• 1 tablespoon brown sugar
• 1/2 cup dried cranberries
• 1 tablespoon balsamic vinegar (I used an apple flavoured balsamic*)

1. Mix mustard, garlic, salt and pepper together and rub mixture on both sides of pork chops.
2. Let sit for about 1/2 hour.
3. Grill or sear and bake until done.
4. While  pork is cooking, saute onions in oil until soft.
5. In another pan, saute apples in butter until just tender.
6. Add brown sugar and stir until dissolved.
7. Add onions, cranberries and balsamic and cook a few minutes longer.
8. Plate the pork chops and top each with apple mixture.

NEXT INGREDIENT:  PUMPKIN

[walker]

Bellabutterfly.......good recipe!  What is your choice for Next Ingredient?

[Bellabutterfly]

Qwalker...

Thank you...for reminder.

Next Ingredient...Pumpkin