Recipes

[RespectLife]

I have wanted to try this recipe for a long time now...it seems so different!

Kalpudding (Meatloaf With Caramelized Cabbage)

INGREDIENTS FOR THE MEATLOAF:

• 2 tablespoons plus 1 teaspoon unsalted butter
• 1 head green cabbage, approximately 3 pounds, cored and shredded
• 3 tablespoons molasses
• Kosher salt and freshly ground pepper, to taste
• ¾ pound ground beef
• ¾ pound ground pork
• 1 small yellow onion, peeled and chopped
• 1 cup heavy cream
• 4 tablespoons breadcrumbs
• ⅓ cup chicken, beef or vegetable stock, ideally homemade or low-sodium store-bought (or water)

FOR THE SAUCE:

• ⅓ cup lingonberry preserves **CAN SUB CRANBERRY SAUCE
• 1 tablespoon red-wine vinegar
• 1 tablespoon unsalted butter
• 1 teaspoon Worcestershire sauce, or to taste 

1. Heat oven to 350. Put a large pan over medium-high heat, and add the butter. When it starts to foam, add the cabbage and molasses, lower the heat to medium and sprinkle with salt. Cook slowly, stirring often, until all the liquid has evaporated and the cabbage is caramelized, approximately 20-25 minutes.
2. While the cabbage is cooking, lightly mix the meats in a large bowl, then add the onion, cream and breadcrumbs, and mix again to combine.
3. When the cabbage is done, add about a third of it to the meat mixture, and mix to combine. Use the remaining butter to grease an 8-inch-square baking pan, and transfer the meat mixture to it, spreading it out to cover the whole surface evenly. Spread remaining cabbage over the meat, pour the stock or water over the top and place in the oven, on a sheet tray, to cook for approximately 40 to 45 minutes, or until the cabbage is very, very caramelized, almost dry and crunchy at the edges. Allow it to sit for 10 minutes or so before serving.
4. While the meat and cabbage cooks, make the sauce. Heat lingonberry preserves, (or cranberry sauce), vinegar and butter in a small pot set over medium heat, then add Worcestershire sauce to taste. Serve alongside the kalpudding.

https://cooking.nytimes.com/recipes/1018628-kalpudding-meatloaf-with-caramelized-cabbage?module=Reci...

NEXT INGREDIENT:

MUSHROOMS

[Blk&GoldFan]

HERBED MUSHROOMS

1/2 lb. Dietz & Watson Roast Beef

1 lb. Small MUSHROOMS

Marinade:

1/3 cup cider vinegar

2 T. Sald Oil

1-1/2 t. Fines Herbs   (I found this in Spice Island brand)

1-1/2 t. sugar

1 t. salt

Wash mushrooms, pat dry.  Mix marinade ingredients.  Add the mushrooms, stir and refrigerate for 2-3 days to marinate.

Pull the roast beef apart into pieces.  Put musnroom on a toothpick and roll or fold the roast beef and put on th end.

Had this recipe at a friend's party.  Tracked down the person who brought it and they graciously shared it with me.  Been a favorite for many years and always a hit.

Next Ingredient:  MOLASSES

[walker]

Oven-Barbecued Chicken

1 8 oz. can tomato sauce

1/2 cup water

1/4 cup light or dark MOLASSES

2 tablespoons butter

2 tablespoons vinegar

2 tablespoons minced onion

1 tablespoon Worcestershire sauce

1 teaspoon salt

2 teaspoons dry mustard

1/4 teaspoon chili powder

dash of pepper

1 chicken, cut-up or favorite chicken pieces

In a saucepan combine all ingredients except chicken; simmer 15-20 minutes.  Place chicken in a baking dish and brush with barbecue mixture.  Bake at 350 for 1 hour, uncovered.  (more chicken, or with bone-in, may take longer up to 1 1/2 hours)  Baste occasionally with extra sauce.  Keep sauce warm and serve with chicken.

Note:  For ease of clean-up put aluminum foil in baking dish.  I use chicken breasts, thighs and/or drumsticks.  I also double the sauce recipe depending how much chicken I am using.

NEXT INGREDIENT ..... BANANAS

[Blk&GoldFan]

NO-BAKE BANANA SPLIT DESSERT

yield: 10-12 SERVINGS

 

prep time: 25 MINUTES (PLUS CHILL TIME)

INGREDIENTS:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted (1 stick)
• 1 (8-ounce) block plain cream cheese
• 16 ounces Cool Whip, thawed, divided (or 4 cups heavy whipping cream)
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 (20-ounce) can crushed pineapple, drained
• 4 bananas, sliced
• Toppings: chopped walnuts, maraschino cherries, chocolate syrup, sprinkles, etc.

DIRECTIONS:

• Spray a 9×13 baking dish with non-stick spray. In a bowl, stir together the graham cracker crumbs and melted butter. Pour the mixture into the baking dish and spread into an even layer, pressing down to set into place. Place the dish in the fridge.

• If you are using Cool Whip: Add 8 ounces of the Cool Whip and cream cheese  to a mixing bowl and beat until fluffy and combined. Beat in the vanilla and powdered sugar.
• If you are making homemade whipped cream: Pour the whipping cream to a bowl and beat until soft peaks form, about 5 minutes. Spoon out about 2 cups of the whipped cream and set aside. Add the cream cheese, vanilla, and powdered sugar with the remaining whipped cream and mix until just combined.

• Take the baking dish out of the fridge. Spread the Cool Whip/whipped cream mixture on top of the graham cracker crust evenly. Arrange banana slices in a single layer on top, pressing down gently. Then spread the crushed pineapple on top of the banana slices.
• Spoon the remaining Cool Whip or whipped cream on top and spread with a knife to cover the bananas and pineapple. Cover with foil and chill for at least 4 hours. Before serving, garnish with chopped walnuts, maraschino cherries, chocolate syrup, or sprinkles. Slice and serve. The dessert is best eaten within 2-3 days.

Next Ingredient:  YOGURT

[Zhills]

Tzatziki Sauce

• 2 cups plain Greek yogurt
• ½ cup sour cream
• 1 small English cucumber, peeled (optional) and grated
• 2 cloves garlic, minced
• Juice of half a lemon
• 1 teaspoon olive oil
• 1 tablespoon fresh chopped dill
• Salt and black pepper to taste 

Directions:

1. Place grated cucumber in a colander and sprinkle with salt. Let stand 15 minutes. Gently squeeze cucumbers to drain the juices.
2. With a whisk, blend yogurt with sour cream and olive oil. Add cucumbers, lemon juice, garlic, and dill. Mix until combined.
3. Add salt and pepper to taste or use All Purpose Greek Seasoning to season the sauce.
4. Chill and garnish with a sprig of fresh dill just before serving. Enjoy!

Next ingredient:  Broccoli

[walker]

BROCCOLI Casserole

1 pkg. frozen chopped BROCCOLI, thawed slightly

1 can cream of chicken soup, undiluted

1 can water chestnuts, sliced

1/4 cup Parmesan cheese

1/4 cup bread crumbs

2 tablespoons butter, melted

Mix BROCCOLI, water chestnuts and soup together.  Put into a casserole dish.  Mix melted butter, cheese and bread crumbs; put on top of BROCCOLI mixture.  Bake, uncovered, at 350 for 45-60 minutes until bubbly. 

NEXT INGREDIENT ..... PUDDING, any type

[walker]

German Chocolate Trifle

1 German Chocolate Cake Mix

1 (6 oz) pkg. Chocolate INSTANT PUDDING

1 6 pack of Heath Bars (or pkg of crushed Heath bits)

1 Cool Whip, thawed

Bake cake mix according to directions in 9 X 13" pan. Cool.  Take half of cake (can freeze other half for another time) and break into pieces placing on bottom of trifle bowl or other deep dish.  Mix the INSTANT PUDDING and spread on top of cake pieces.  Crush Heath bars and put half on top of PUDDING layer.  Spread Cool Whip on top of that and sprinkle with remaining Heath bar pieces.

Refrigerate until serving.  When serving, use large spoon and scoop from bottom to get some of all layers.

NEXT INGREDIENT ..... APPLES

[Zhills]

Apple Cranberry Relish

Ingredients:

• 1 package (12 ounces) STOUFFER'S Harvest Apples, defrosted*
• 1 can (16 ounces) whole berry cranberry sauce

Directions:

PLACE Harvest Apples in food processor or blender; cover. Process until coarsely chopped.

COMBINE apples and cranberry sauce in medium bowl; cover. Refrigerate for at least 1 hour.

*DEFROST Harvest Apples in microwave on MEDIUM (50%) power for 6 to 7 minutes.

Next ingredient:  Sweet potatoes  Green beans  ANYTHING

[RespectLife]

I thought these were really good!!  I used the Micro Steamable Green Beans from Wegmans.  They are in the fresh produce section (NOT frozen)  They are not French Style or thinly sliced but worked perfectly!  Already cleaned etc.  So easy! 

I zapped them less than directed on the pkg since they were going to be sauteed as well.

I like my green beans to have a bit of crunch!  I imagine canned or frozen of any style bean would work too.

Blackberry Ginger Green Beans
Yield:    4 servings



1/4 cup almond slivers
2 tablespoons olive oil
1 pound fresh green beans, thinly sliced on the bias
Kosher salt and freshly ground black pepper
1/2 cup blackberry preserves
2 teaspoons soy sauce
1 teaspoon finely minced fresh ginger (or grated on a rasp)
1 clove garlic, finely minced or grated on a rasp

In a large dry pan on medium heat, add the almonds and constantly toss until they become shiny and slightly golden. Remove to a plate to cool.

In the same large pan on medium-high heat, add the olive oil. When the oil begins to swirl, add the green beans, a pinch of salt and a few grinds of pepper. Toss to coat while cooking until bright green, about 5 minutes.

Add the preserves, soy sauce, ginger and garlic to the pan. Toss to coat and cook until the sauce has soaked into the green beans. Serve with a sprinkle of the toasted almonds.

Recipe courtesy of Sunny Anderson
Read more at: http://www.foodnetwork.com/recipes/sunny-anderson/sunnys-blackberry-ginger-green-beans.print.html?oc...

Next Ingredient:

Nutmeg

[Zhills]

Leftover Rice Pudding

• Time 30 minutes
  
  

Ingredients

• 2 cups leftover white rice
• 3 cups milk (any kind)
• 1/2 cup sugar
• Small pinch salt (optional)
• 1/2 cup raisins
• 1 tsp vanilla extract
• 1/2 tsp cinnamon (optional)
• Dash of nutmeg (optional)

How to make it
Combine cooked rice, milk, sugar and salt in a medium saucepan. Bring to a boil, then lower the heat to a simmer and stir in the vanilla and raisins. Cook until just about all of the milk is absorbed (20-45 minutes, depending on how absorbent your rice is).
Stir in cinnamon and/or nutmeg.
Divide rice pudding into individual serving dishes serve warm or chilled.      Makes 4-6 servings.

Next ingredient:  Chicken