Post by nybirder on Sept 30, 2016 7:55:08 GMT -5
SEPTEMBER 2015
1. Swedish Meatballs for one
OCTOBER 2015
1. Brussels Sprouts Hash & Eggs for two
NOVEMBER 2015
1. Slow Cooker chocolate candy
2. Peanut Butter Meltaways
DECEMBER 2015
1. Copy Cat Werther's Candy
Swedish Meatballs for One
NYBirder
Once you find a brand you like, prepared frozen meatballs can be very handy for a small kitchen. I buy the smaller-sized Swedish meatballs for this recipe. It's easy to increase this for two. If you have a favorite meatball recipe of your own, brown them in the oven and freeze in individually sized packages.
Swedish Meatballs for One
1 serving of your favorite frozen Swedish meatballs (or frozen home-made), thawed in microwave
1 tablespoon butter or margarine
1 tablespoon Wondra or all-purpose flour
1/2 cup water plus reduced-sodium beef bouillon granules (use recommended measure for amount of water) or 1/2 cup beef broth
2-3 tablespoons half-and-half or milk (I use 1% milk)
(Optional but recommended)--Little pinch or very light sprinkle of freshly grated nutmeg (don’t overdo this—just a hint. It shouldn’t dominate.)
(Optional)--Dash of low-sodium soy sauce or Maggi seasoning
Salt and/or pepper to taste.
In a small, preferably non-stick, saucepan, melt butter and add meatballs. Brown for a few minutes.
Remove meatballs. Add flour to saucepan and blend thoroughly with drippings in pan. Simmer and stir for 1 minute. Add water and bouillon and whisk quickly until well blended. Simmer for a minute. Add half-and-half or milk to make a light sauce. Add meatballs and simmer for 10-15 minutes to blend flavors. If it gets too thick, add a little more broth or milk. Adjust seasonings to taste.
Serve with noodles, rice, or mashed potatoes.
Re: Swedish Meatballs for One
NYBirder
I'm bringing this up to the top again after reading your discussion on Swedish meatballs. Frozen meatballs probably don't have the flavor of made-from-scratch but I discovered that Hannaford's brand of frozen Swedish meatballs are pretty good and less fuss when cooking for myself. I wonder if adding a touch of brewed coffee to the gravy here would be good--perhaps as part of the water for reconstituting the beef bouillon.
Re: Swedish Meatballs for One
Beema
Birdy, you wondered right! I always add fresh brewed cold coffee to anything recipe of this sort. I deepens the flavor of the beef and seems to marry the other ingredients into a more mellow "one." And, as you said, the amount should be to replace a bit of any other liquid, not in addition to...
The frozen meatballs that I use are the "cocktail" sized, store brand, much smaller than the other frozen varieties. In error, I once grabbed a bag of turkey meat balls.... ugh! Or that reaction may just have been the surprise that it wasn't beef, but I ended up tossing them out.
Brussels Sprout Hash and Eggs for Two
NYBirder
Since I know that we have some real Brussie lovers in this group, I thought I'd pass on this recipe for two. It's from Leanne Brown's book, Good and Cheap: Eat Well on $4/Day, First Edition. Permission is given by her to share this recipe with proper credit given. More about this book and the second edition can be found at: www.leannebrown.com/
Brussels Sprout Hash and Eggs for Two
2 servings
$2.80 total
$1.40 / serving
"This is a great light lunch or side dish. The Brussels sprouts get salty and tangy from the olive and lemon, then crispy and caramelized on the bottom. Mix in the little bit of fat from the egg yolk, and wow is this delicious."
4 cups Brussels sprouts, finely chopped
Salt and pepper
1 tbsp butter
3 cloves garlic, finely chopped
6 olives, finely chopped
Lemon juice
2 eggs
Chop off the ends of the sprouts. Slice them in half, then finely shred each half. Place the shreds in a bowl and sprinkle with salt and pepper. Melt the butter in a non-stick pan on medium-high heat. Swirl it around to coat the pan. Add the Brussels sprout shreds and garlic, then leave it to cook for about 1 minute. Mix it up and toss it around. Add the olives and mix again.
Crack the eggs into separate areas of the pan. Sprinkle them with salt and pepper. Pour in 2 tablespoons of water and cover with a lid. Let the eggs steam, undisturbed, for 2 minutes. Once the whites of the eggs are cooked through, turn off the heat and sprinkle everything with lemon juice.
Slow Cooker Chocolate Candy
wilderness_NY_Z4
Yield: 30 to 40 pieces
2 pounds salted dry-roasted peanuts
4 ounces German's sweet chocolate (about 4 squares)
One 12-ounce package semisweet chocolate chips (about 2 cups)
2 1/2 pounds white almond bark
Directions
Put the peanuts in the bottom of a 4-quart slow cooker. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips and then the almond bark. Set the temperature on low and cook for 3 hours. Do not stir the mixture.
After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners using about 2 tablespoons per liner. Allow the candy to cool completely before removing the cupcake liners
Peanut Butter Meltaways
retteacher
Tasty, these are quick, easy, and delicious. I used all semisweet chocolate chips. They do, indeed, melt away in your mouth.
Peanut Butter Meltaways Recipe
This made 2 dozen
Ingredients
1/2 cup White Chocolate Chips
1 cup Semisweet Chocolate Chips
1/2 cup Peanut Butter
1 tbsp Shortening (butter)
Instructions
Combine all of the ingredients, cover and microwave for 90 seconds.
Remove cover, stir and microwave 30 additional seconds.
Stir until smooth and pour into mini cupcake liners. (I put in my pan so they don’t spill.)
Place on a cookie sheet and refrigerate until set.
Store in refrigerator.
Variations:
chunky peanut butter
all semisweet chips
all milk chocolate chips
all white chips
1 cup white chips, 1/2 cup chocolate chips
add chopped pecans instead of peanut butter, garnish with pecan half on top
add chopped cashews instead of peanut butter, garnish with cashew half on top
Copy cat Wether's candy
wilderness_NY_Z4
Butterscotch Hard Candy(werthers candy)
Ingredients
2 1/2 c sugar
3/4 c water
1/2 c lite corn syrup
1 c butter, softened and cubed
1/4 c honey
1/2 tsp salt
1/2 tsp rum extract
Directions
1 butter a 15x10x1 pan. In heavy pan combine sugar, water and corn syrup. cover and bring to boil over med heat. remove lid and cook uncovered until candy thermometer reaches 270 degrees (soft crack)
2 Add butter, honey, salt and extract. Stir constantly until you reach 300 degrees. (hard crack)
remove from heat.pour into prepared pan without scraping.Do not spread either.
cool for about 5 minutes or until candy is almost set. score into 1 inch squares. cool completely. break. Store in airtight container.
1. Swedish Meatballs for one
OCTOBER 2015
1. Brussels Sprouts Hash & Eggs for two
NOVEMBER 2015
1. Slow Cooker chocolate candy
2. Peanut Butter Meltaways
DECEMBER 2015
1. Copy Cat Werther's Candy
Swedish Meatballs for One
NYBirder
Once you find a brand you like, prepared frozen meatballs can be very handy for a small kitchen. I buy the smaller-sized Swedish meatballs for this recipe. It's easy to increase this for two. If you have a favorite meatball recipe of your own, brown them in the oven and freeze in individually sized packages.
Swedish Meatballs for One
1 serving of your favorite frozen Swedish meatballs (or frozen home-made), thawed in microwave
1 tablespoon butter or margarine
1 tablespoon Wondra or all-purpose flour
1/2 cup water plus reduced-sodium beef bouillon granules (use recommended measure for amount of water) or 1/2 cup beef broth
2-3 tablespoons half-and-half or milk (I use 1% milk)
(Optional but recommended)--Little pinch or very light sprinkle of freshly grated nutmeg (don’t overdo this—just a hint. It shouldn’t dominate.)
(Optional)--Dash of low-sodium soy sauce or Maggi seasoning
Salt and/or pepper to taste.
In a small, preferably non-stick, saucepan, melt butter and add meatballs. Brown for a few minutes.
Remove meatballs. Add flour to saucepan and blend thoroughly with drippings in pan. Simmer and stir for 1 minute. Add water and bouillon and whisk quickly until well blended. Simmer for a minute. Add half-and-half or milk to make a light sauce. Add meatballs and simmer for 10-15 minutes to blend flavors. If it gets too thick, add a little more broth or milk. Adjust seasonings to taste.
Serve with noodles, rice, or mashed potatoes.
Re: Swedish Meatballs for One
NYBirder
I'm bringing this up to the top again after reading your discussion on Swedish meatballs. Frozen meatballs probably don't have the flavor of made-from-scratch but I discovered that Hannaford's brand of frozen Swedish meatballs are pretty good and less fuss when cooking for myself. I wonder if adding a touch of brewed coffee to the gravy here would be good--perhaps as part of the water for reconstituting the beef bouillon.
Re: Swedish Meatballs for One
Beema
Birdy, you wondered right! I always add fresh brewed cold coffee to anything recipe of this sort. I deepens the flavor of the beef and seems to marry the other ingredients into a more mellow "one." And, as you said, the amount should be to replace a bit of any other liquid, not in addition to...
The frozen meatballs that I use are the "cocktail" sized, store brand, much smaller than the other frozen varieties. In error, I once grabbed a bag of turkey meat balls.... ugh! Or that reaction may just have been the surprise that it wasn't beef, but I ended up tossing them out.
Brussels Sprout Hash and Eggs for Two
NYBirder
Since I know that we have some real Brussie lovers in this group, I thought I'd pass on this recipe for two. It's from Leanne Brown's book, Good and Cheap: Eat Well on $4/Day, First Edition. Permission is given by her to share this recipe with proper credit given. More about this book and the second edition can be found at: www.leannebrown.com/
Brussels Sprout Hash and Eggs for Two
2 servings
$2.80 total
$1.40 / serving
"This is a great light lunch or side dish. The Brussels sprouts get salty and tangy from the olive and lemon, then crispy and caramelized on the bottom. Mix in the little bit of fat from the egg yolk, and wow is this delicious."
4 cups Brussels sprouts, finely chopped
Salt and pepper
1 tbsp butter
3 cloves garlic, finely chopped
6 olives, finely chopped
Lemon juice
2 eggs
Chop off the ends of the sprouts. Slice them in half, then finely shred each half. Place the shreds in a bowl and sprinkle with salt and pepper. Melt the butter in a non-stick pan on medium-high heat. Swirl it around to coat the pan. Add the Brussels sprout shreds and garlic, then leave it to cook for about 1 minute. Mix it up and toss it around. Add the olives and mix again.
Crack the eggs into separate areas of the pan. Sprinkle them with salt and pepper. Pour in 2 tablespoons of water and cover with a lid. Let the eggs steam, undisturbed, for 2 minutes. Once the whites of the eggs are cooked through, turn off the heat and sprinkle everything with lemon juice.
Slow Cooker Chocolate Candy
wilderness_NY_Z4
Yield: 30 to 40 pieces
2 pounds salted dry-roasted peanuts
4 ounces German's sweet chocolate (about 4 squares)
One 12-ounce package semisweet chocolate chips (about 2 cups)
2 1/2 pounds white almond bark
Directions
Put the peanuts in the bottom of a 4-quart slow cooker. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips and then the almond bark. Set the temperature on low and cook for 3 hours. Do not stir the mixture.
After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners using about 2 tablespoons per liner. Allow the candy to cool completely before removing the cupcake liners
Peanut Butter Meltaways
retteacher
Tasty, these are quick, easy, and delicious. I used all semisweet chocolate chips. They do, indeed, melt away in your mouth.
Peanut Butter Meltaways Recipe
This made 2 dozen
Ingredients
1/2 cup White Chocolate Chips
1 cup Semisweet Chocolate Chips
1/2 cup Peanut Butter
1 tbsp Shortening (butter)
Instructions
Combine all of the ingredients, cover and microwave for 90 seconds.
Remove cover, stir and microwave 30 additional seconds.
Stir until smooth and pour into mini cupcake liners. (I put in my pan so they don’t spill.)
Place on a cookie sheet and refrigerate until set.
Store in refrigerator.
Variations:
chunky peanut butter
all semisweet chips
all milk chocolate chips
all white chips
1 cup white chips, 1/2 cup chocolate chips
add chopped pecans instead of peanut butter, garnish with pecan half on top
add chopped cashews instead of peanut butter, garnish with cashew half on top
Copy cat Wether's candy
wilderness_NY_Z4
Butterscotch Hard Candy(werthers candy)
Ingredients
2 1/2 c sugar
3/4 c water
1/2 c lite corn syrup
1 c butter, softened and cubed
1/4 c honey
1/2 tsp salt
1/2 tsp rum extract
Directions
1 butter a 15x10x1 pan. In heavy pan combine sugar, water and corn syrup. cover and bring to boil over med heat. remove lid and cook uncovered until candy thermometer reaches 270 degrees (soft crack)
2 Add butter, honey, salt and extract. Stir constantly until you reach 300 degrees. (hard crack)
remove from heat.pour into prepared pan without scraping.Do not spread either.
cool for about 5 minutes or until candy is almost set. score into 1 inch squares. cool completely. break. Store in airtight container.