The Ingredient Game 2

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The game is:

With the ingredient listed, name three things you can make with it and name the next ingredient. (There is a seperate thread where I keep track of them for reference if you wish to use it.)

At the end of the last thread was two or three cakes made from sunflower seeds.

I will think of an ingredient to start off this next thread.

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The next ingredient is ORANGES.

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Fig, Orange and Honey Rolls:

www.freedom.com.au/ideas/recipes/recipe_xmas_04.asp

Fig, Orange and Pistachio Cakes with Spiced Syrup and Praline

www.freedom.com.au/ideas/recipes/recipe_pistachiocake.asp

A salad made with orange slices.

Next ingredient:

Ground Almonds.

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Oops, I mean almond meal. Sorry I didn't think it had another name.

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Chocolate Almond Tort

www.joyofbaking.com/ChocolateAlmondTorte.html

Orange and Almond Cake

www.myhouseandgarden.com/recipes/Orange_and_Almond_Cake.htm

Semolina and Ground Almond Cake

www.globalgourmet.com/food/special/2001/greece/cake.html

Next ingredient,

Cream.

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For the ingredient cream my three are:

1. Scones
2. Fettucine Carbonara
3. Stewed Apple & Cream (unthickened, yum).

Next ingredient:

Mushrooms.

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I was thinking of taking some recipes from the ingredient game and putting them in other parts of the forum.

Mushrooms.

Our favourite use for mushrooms are on pita bread pizzas, red lentil dish with spinach, green chillies and other herbs, like an Indian meal. And tuna and mushroom spaghetti.


The next ingredient is lettuce.

[cupcake]

ok I'm game.

Lettuce~

1. Love how it tastes warm on a Taco Pizza
www.kraftfoods.com/Recipes/PastaPizzaEntrees/PizzaBeefPork/TacoPizza.html

2. Killed Lettuce
southernfood.about.com/od/vegetablesalads/r/blbb487.htm

3. Stuffed Lettuce
www.recipezaar.com/108868

Next ingredient~ Tuna

[braided-rug]

That is a really interesting pizza cupcake. I should try that style of pizza.

When I was young I learnt to make a French lettuce dish with peas, it was nice.

All three are interesting recipes cupcake, thanks.

I love tuna. Will have to find my favourite recipes.

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Vitello Tonnato (Veal with Tuna sauce) a family favorite. Not sure I can get the veal anymore but should try again while dh is on holiday.

3lb nut of veal or fillet cut from leg
1oz anchovy fillets
1 clove garlic
2 carrots
3 sticks celery
5 cups water
2 chicken buillion cubes
1 1/2 cups dry white wine
2 onions
6 springs parsley

Tuna Sauce

1 1/2 tabs capers
3/4 cup oil
1 egg yolk
3-4oz can tuna
2 tabs lemon juice
1/4 cup cream
salt, pepper

Using tip of sharp knife, make small cuts along length of veal. Cut four drained anchovy fillits into 1/2 in lengths; cut peeled garlic into slivers. Insert anchovy pieces and garlic into each cut. Place veal in saucepan, cover with cold water and bring to boil, boil 1 minute uncovered. Pour off water and rinse veal under cold water.

Peel and chop carrots and celery. Peel and quarter onion. Place veal in saucepan with carrots, celery, onions, parsley, water, crumbled cubes and wine. bring to boil, reduce heat and simmer, partly covered, for 1 1/2 to 2 hours or until veal is tender. Remove veal from stock and leave to cool. Reserve 1/4 cup stock for sauce; cool.

Cover remaining anchovy fillets with water and stand 10 minutes; drain and pat dry with kitchen paper. Wash capers under cold water and chop finely. Place oil, egg yolk, drained tuna, anchovy fillets and lemon juice in blender, blend until mixture is a puree. Place mixture in small bowl and stir in cream and reserved veal stock. Stir in capers, season with salt and pepper. Cut veal into thin slices. Dip veal into sauce and arrange in overlapping slices around plate. Garnish centre with salad greens, black olives and, if desired, sieved egg yolk. Serve remainder of sauce separately. Serves 6.

The sauce is just beautiful.

Another favourite here is nicoise salad and tuna casserole.


Next ingredient: ketchup.

[cupcake]

oohh that sounds really good
hmm ketchup. Not one of my favorite ingreds. I had to do a search but here goes.

Banana Ketchup
1/2 c Golden raisins
1/3 c Coarsely chopped onions
2 lg Garlic cloves
1/3 c Tomato paste
1 1/3 c Cider vinegar
4 lg Very ripe bananas, peeled
-and cut into chunks
3 To 4 cups water
1/2 c (packed) dark brown sugar
1 1/2 ts Salt
1/2 ts Cayenne pepper
1/4 c Light corn syrup
2 ts Ground allspice
3/4 ts Ground cinnamon
3/4 ts Freshly grated nutmeg
1/2 ts Freshly ground black pepper
1/4 ts Ground cloves
2 tb Dark rum


Combine the raisins, onions , garlic, tomato paste and 1/3 cup
vinegar in the container of a food processor., Process the mixture
until smooth. Transfer the mixture to a large, heavy saucepan.

Add the banana chunks and another 1/3 cup vinegar to the food
processor container. Process the mixture until smooth. Transfer the
banana mixture to the saucepan. Add the remaining 2/3 cup vinegar, 3
cups water, brown sugar, salt and cayenne pepper.

Bring the mixture in the saucepan to a boil over medium-high heat,
stirring frequently. Reduce the heat to low and cook the ketchup,
uncovered, stirring occasionally, for 1 1/4 hours. If the ketchup
threatens to stick to the bottom of the pan at any point, add some of
the remaining water, up to 1 cup.

Add the corn syrup, allspice, cinnamon, nutmeg, pepper and cloves to
the ketchup. Cook the ketchup over medium-low heat, stirring
frequently, for 15 minutes longer, or until it is thick enough to
coat a metal spoon. Stir in the rum. Remove the ketchup from the
heat and let it cool a few minutes.

Force the ketchup through a fine sieve to strain it, pressing down
hard on the solids. Remove the ketchup from the heat and let it cool
to room temperature. Store the banana ketchup, covered in the
refrigerator for up to 1 month.

Makes about 3 1/2 cups.
*************************************************

Ketchup Spaghetti
2 Tbs butter
1/8 c Minced Onion
2/3 cups of cooked spaghetti noodles
1/4 - 1/2 cup Velveta cheese cubes
2/3 Slices of cheese (American cheese if you can get it)

In a large skillet, melt about 2 Tbs. of butter, add
to that about 1/8 c of minced onion. When onions are
soft, add about 2-3 cups of cooked spaghetti noodles.
When noodles are warm, add about 1/4 to 1/2 cup of
velveta cheese cubes, 2-3 slice of American cheese
works well too. When cheese has melted add enough
ketchup to make the mixture a bright orange color.
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Grape Catsup
Five pounds grapes (cooked and rubbed through a seive)
Two pints of vinegar
Three pounds of sugar
One tablespoon ground cinnamon
One teaspoon cloves
One teaspoon allspice
One teaspoon pepper
Half (1/2) teaspoon salt

Directions :-

Boild ingredients until thick


what about CELERY?

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So interesting. I wonder if people in Qld. Australia make ketchup or sauce from bananas?

How do you describe American cheese cupcake? Is it a different color to European cheese? What is Velveta like? We have a processed cheddar cheese made by Kraft.

Banana ketchup (sauce) seems to be unheard of in Australia.


Celery and Mint Salad
Mint and celery salad

Chef: Helga Trask

A fresh and healthy snack!

Degree of difficulty: Low

Preparation Time: No more than about 20 minutes.

You need:
50 grams of blanched almonds
3 tablespoons of lime juice
50 grams of apple juice concentrate
50 grams of parsnip
1 shallot
1 bunch of mint
1 tablespoon of light soy sauce
1 pinch of cayenne
400 grams of celery sticks
1 small apple
12 cherry tomatoes

Method:
Soak almonds for eight hours then blend with lime juice, soy sauce and apple juice. Add parsnip, chopped shallots and blend again.
Wash and chop the mint and fold into the blended sauce with cayenne pepper. Add more apple juice if too dry. Wash and cut celery into thin strips, cube the apple and mix with sauce.
Decorate with chopped celery greens.

From: www.abc.net.au/goldfields/stories/s1163965.htm

Bread and Celery Stuffing

Ingredients

* 1 loaf sliced white bread
* 3⁄4 cup butter or margarine
* 1 onion, chopped
* 4 stalks celery, chopped
* 2 teaspoons poultry seasoning
* salt and pepper, to taste
* 1 cup chicken broth

Instructions

Let bread slices air dry for 1 to 2 hours, then cut into cubes.

In an saucepan, melt butter or margarine over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well.

Chill and use as a stuffing for inside turkey, or bake separately in a buttered casserole dish at 175°C (350°F) for 30 to 40 minutes.

From: www.todaysturkey.com.au/turkey/Recipes/recipe.aspx?RecipeID=42


Turkey, Wild Rice, Pecan and Celery Salad

Ingredients

* 1⁄3 cup apple cider vinegar
* 1 tablespoon olive oil
* 2 teaspoons mild English mustard
* 1 cup basmati and wild rice
* 500g Ingham Oven Roasted Turkey Breast, cut into thin strips
* 3⁄4 cup pecan nuts, roughly chopped
* 2 sticks celery, thinly sliced diagonally
* 1 apple, quartered, core removed, diced
* salt and pepper

Instructions

Combine vinegar, olive oil and mustard in a jug. Season with salt and pepper. Set aside.

Pour 10 cups of water into a large saucepan. Bring to a rolling boil, over a high heat. Add rice and return to the boil. Reduce heat and simmer for 15 to 20 minutes, stirring occasinally, until tender. Drain. Rinse under cold water. Transfer to a large bowl. Add turkey, pecans, celery and apples, Toss until well combined. Pour dressing over. Stir until well combined. Cover with plastic wrap and refrigerate until required.

From: www.todaysturkey.com.au/turkey/Recipes/recipe.aspx?RecipeID=55


I am surprised so many turkey products are now available here. So my next ingredient is turkey.

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From the butterball site
www.butterball.com/en/index.jsp

Creamy Tomato Garlic Herb Chicken Rotini
Makes: 6 servings (1-1/2 cups each)

Ingredients

8 ounces dry rotini pasta, (3 cups), uncooked
1 can (28 ounces) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
1 container (10 ounces) refrigerated Alfredo sauce
3/4 pound deli Butterball® Chicken Breast- Rotisserie Garlic Herb, unsliced, cut into thin strips
1 cup (4 ounces) shredded mozzarella cheese
chopped fresh parsley, (optional)

Directions


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Cook pasta according to package directions.
Pour tomatoes with their liquid into large skillet. Bring to a boil over medium-high heat. Reduce heat to low; simmer 10 minutes, stirring occasionally. Stir in Alfredo sauce; cook until heated through. Set aside.
Drain pasta. Add to sauce mixture along with the chicken; mix lightly. Sprinkle with cheese. Remove from heat; cover skillet with lid. Let stand 5 minutes, or until cheese is melted. Sprinkle with parsley, if desired
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Turkey Turnovers


Cooking Method: Bake
Prep Time: 20
Cooking Time: 20-30 minutes

Makes: 4 servings

Ingredients

1 cup fresh mushrooms, quartered
1/2 cup chopped onion
1 cloves garlic, minced
1/8 teaspoon dried thyme leaves
1 tablespoon Wesson® Pure Vegetable Oil
1 tablespoon all-purpose flour
1/3 cup whipping cream
1 cup cooked Butterball® Turkey, Stuffed, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
1 can (8 ounces) refrigerated crescent rolls

Directions


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Preheat oven to 375°
Cook mushrooms, onion, garlic and thyme in oil in a skillet over medium-high heat until onions are soft. Add flour and cook 1 minute or until well blended, stirring constantly.
Stir in cream, cook while stirring until thickened. Add turkey, salt and pepper.
Remove crescent rolls from package. Flatten and separate into 4 rectangles, press perforations together to seal into four solid rectangles.
Spoon about one fourth turkey mixture onto center of each rectangle. Fold into triangles. Press edges to seal in turkey mixture. Place on baking sheet and bake 15 minutes. Serve hot.
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Turkey Citrus Avocado Salad

Makes: 4 servings (3 cups each)

Ingredients

Dressing
1/2 cup fresh orange juice
2 tablespoons Wesson® Pure Canola Oil
1 tablespoon Gulden's® Spicy Brown Mustard
1/4 teaspoon salt
1/8 teaspoon ground red pepper
Salad
1 bag (8 ounces) field greens salad blend
2 tablespoons chopped fresh cilantro
1 orange, peeled, sectioned, halved
1 avocado, peeled, sliced
1/4 small red onion, cut into thin wedges
1-1/2 cups cubed leftover cooked Butterball® Turkey
1/4 cup David® Pepitas Pumpkin Kernels, (optional)

Directions


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Dressing: Beat orange juice, oil, mustard, salt and red pepper in small bowl until well blended. Set aside.
Salad: Place lettuce in serving bowl or on large serving platter. Top with cilantro, orange, avocado, red onion and turkey breast strips. Drizzle with salad dressing. Top with pepitas, if desired.
Cooking Instructions


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Substitute 1 package (10 ounces) Butterball® Oven Roasted Turkey Breast Strips for leftover turkey, if desired.


Pork Chops sound good?

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I've temporarily lost my cookbook with my favourite porkchop and sauce recipe made from plum jam. Oh well.

I think my favorite Betty Crocker recipe is for pork chops.

www.bettycrocker.com/Recipes/Recipe.aspx?recipeId=40736

I found my cookbook:

Pork Fillets in Plum Sauce

4 pork fillets
cornflour
60g or 20z butter
2 onions
1 red pepper
2 sticks celery
4 shallots or spring onion
2.5cm 1in piece green ginger

Plum Sauce

1/3 cup plum jam
1 chicken stock cube
2 teaspoons cornflour, extra
1/2 cup water
3 teaspoons soy sauce
2 tablespoons dry sherry
1 clove garlic

Remove any fat from pork, coat fillets lightly with cornflour. Peel onions, cut into quarters. Cut red pepper in half, remove seeds and membranes, cut into slices. Slice celery, chp shallots, grate ginger.

Heat butter in pan, add pork, cook until goden and cooked through; remove from pan, keep warm. Add all vegetables to pan, cook 1 minute. Add Sauce, stir until Sauce boils and thickens. Cut pork fillets into thick diagonal slices, arrange on serving plate, spoon vegetables and Sauce over. Plum Sauce: Combine all ingredients, mix well. Serves 4.

From: The Ellen Sinclair Cookbook.

Here is one with quince, I hope I haven't posted it before.

www.maggiebeer.com.au/recipes/Details/?Item=ArtclsPorkLoin

Maggie is a tv chef.


Another ingredient: Hmm.

Pinto beans.

[cupcake]

Those look interesting
For the pinto beans. I have this site in my folder that is really an excellent source for mexican recipes.
www.mex-recipes.com/pinto-bean-recipes.html They are not easy to copy and paste the recipes.
Living in Mexico when I was young, I enjoyed alot of these foods and am fond of pinto beans. they are not easy to find in France.

Next ingred. Cabbage