Post by nybirder on Sept 30, 2016 10:03:33 GMT -5
1. Copy Cat Cheddar Bay Biscuits
2. Microwave Simple Scalloped Potatos
3. Beema's Ham Steak
4. Chocolate Pudding in a mug
5. Ground Beef Mix - links to do-ahead recipes
Copy Cat ~ Cheddar Bay Biscuits
Beema
This is a copy cat recipe of a copy cat recipe that was originally published in the Tampa Tribune (no source given) about ten years ago. The one in the newspaper was titled Red Lobster Cheddar Bay Biscuits and it used Bisquick. I dare not post it, since that one may indeed carry a copyright, so here is my copy cat of version; I am sure this is not very original, but coming from one who NEVER bakes, it seems like a real accomplishment.
I know some of you who are traditional bakers, and bread and biscuits bakers at that, will cringe in horror, but I used the dough sold in a tube, the refrigerated buttermilk biscuits, not the flaky kind.
I cut each raw biscuit dough section in half, shaped in into a circle of sorts, put a heaping tablespoon of Four Cheese Blend (shredded) in the center of each, rolled the dough around the cheese, and placed them seam down on an ungreased baking sheet and sprinkled a bit more cheese on top of each biscuit.. Baked at 350° for about 15 minutes, and then turned the broiler on for a nice rich brown, for about a minute. As soon as they were out of the oven, I brushed the tops with a mix of 3 tablespoons melted butter, 1 teaspoon garlic salt, 1/2 teaspoon dried parsley flakes, and a dash of pepper. Just like uptown!!
Re: Copy Cat ~ Cheddar Bay Biscuits
NYBirder
Very creative! When you're cooking for one or two, these kinds of shortcuts are great because it's sometimes difficult to cut down a recipe and keep the quality. Since I cook for one, I'm going to experiment to see if I can use thawed frozen biscuits the same way since that's what I usually have on hand.
I bet you could have some fun varying this by changing the cheese in the center and seasonings on top. I wonder if a dab of Laughing Cow flavored spreadable cheese would work inside? All sorts of possibilities. Hmmm. Darn it all--I'm on a diet but I may have to make the sacrifice.
Microwaved Simple Scalloped Potato for 1
thegeema
1 medium size potato (about 4 oz before peeled). I used a cheapie Mandoline to slice the potato uniformly.
Layer of potato, flour, salt, instant minced onion bits, layer of potato, flour, salt, instant minced onion bits, layer of potato, flour, slivers of butter (maybe 1 tablespoon) and 1/4 cup of milk (and a little pepper on top).
I used a Grab It Microwave dish and lid. (Holds 2 cups of liquid to overflowing.)
I microwaved it on 7 for a minute (mistake – it bubbled over slightly). I then used 5 (2 or 3 times – until a fork would pierce it without difficulty). My microwave is 1250 watts so if using a lower wattage you would need to adjust the time (and settings). It was very tasty and I will do it again. I did not use bacon or ham this time. I just sifted a little flour over the layers - go light (same with salt).
Could easily be doubled or larger. It could be made in a toaster oven (so it would brown some). Not sure of timing in toaster oven. Haven't experimented with that yet!!
Re: Microwaved Simple Scalloped Potato
NYBirder
Great quick side for someone cooking for one. I'm trying it soon. It's nice to whip something like this up quickly. If anyone really wants a brown top, I bet you could micro-cook them partially and then finish in the toaster oven to get some color and crust. It would still be a lot faster.
I used to do scalloped potatoes in the microwave when I got my first one years ago. I do remember that you really need a deep container. If you want to do enough for two, I also remember that I had to stir them part way through to make sure they cooked evenly. It's not necessary with a one-serving batch like this.
Re: Microwaved Simple Scalloped Potato
Beema
I have done this in the microwave with two potatoes, using a covered casserole dish. And, for me this is a biggie, I added cheddar cheese. And, as Birdy suggested, I did separate the potatoes from time to time to be sure they were all getting cooked. Then, when they were nice and tender, I sprinkled some panko over the top, and popped the dish into the countertop oven for a few minutes to get them a bit browned. A whole lot faster than the conventional oven method.
Beema's Ham Steak
Beema
For just the two of us, I buy the package that has two fully cooked steaks, which are about the size of piece of bread. Cumberland is the brand, I think. I cut slits into the rinds at 2 inch intervals to keep the steaks from curling while being heated. Put them into a skillet. In a mixing cup, mix one 7oz bottle of Corona beer and 1 tablespoon Zaratains Creole Mustard (or similar - it is a dark brown mustard with horseradish) until the beer stops foaming and the mustard is fully blended. Pour over the steaks. Heat over medium heat, covered for about ten minutes, turning once, or until heated through. I let mine simmer a bit longer, reducing the beer a bit more, allowing the meat to soak up the juices. That's all there is to it. The beer seems to make the ham more mellow, with a nutty, smoked flavor, and less salty, while the mustard gives it just a little kick.
I don't think this would work with a honey-baked ham.
Re: Beema's Ham Steak
Beema--I like the sound of this. I'm always looking at ways to fix ham steaks since they are so convenient for one person. It's also great to find something that isn't sweet for variety.
I'm assuming that any nice light-bodied beer would work with this as long as it doesn't have strong bitter overtones since cooking it down a little would intensify that.
Re: Beema's Ham Steak
Beema
Birdy, you are right about the beer. I usually keep the small 7 oz bottles of Corona on hand, inasmuch as it seems to be the right amount when I want to use beer in a recipe. And, it adds no real flavor of its own. Bud Light works just as well... that's what my daughter drinks, so I usually have that on hand as well, and have used it in many recipes, too.
Chocolate Pudding in a Mug
BobbiJoAZ
Chocolate Pudding
Use an extra large mug -- I use a Corningware mug.
1/4 cup semisweet chocolate chips -- mini chips melt more quickly
3 Tbsp. instant nonfat dry milk powder
1 Tbsp. granulated sugar
2 tsp. cornstarch
dash of salt
1/2 cup water
1/8 tsp. vanilla extract
Mix powdered ingredients together in LARGE mug (okay to use microwave safe bowl.) Add water and vanilla. Sitr to blend evenly.
Microwave on high 2 minutes or until boiling and slightly thickened. Stir after each 30 seconds of cooking.
Watch carefully as it can boil ver. If pudding begins to boil up to top of mug, stop microwave for 10 to 15 seconds, then resume cooking.
Remove from oven and let stand until cool enough to eat. Serve warm or chilled. Good topped with whipped topping.
A Convenient Do-Ahead Ground Beef Mix
NYBirder
I ran across these recipes when I was looking for some ideas for Salisbury steak for myself. I've seen a several ground beef mixes for the freezer and have used one in the past but I like the sound of the seasonings in this one.
It's a real convenience for those of us who cook for one--and it's a way to avoid having to cut down an egg in order to make a small amount. The recipes are for one serving but they could be doubled very easily. I would be cautious with the timing on the microwave meatloaf and check it early with a meat thermometer to keep from overcooking it.
For the mix: www.tasteofhome.com/Recipes/Versatile-Beef-Mix
Bacon Salisbury Steak: www.tasteofhome.com/Recipes/Bacon-Salisbury-Steak
Microwave Meatloaf: www.tasteofhome.com/Recipes/Microwave-Meat-Loaf-3
Easy Meatball Stew: www.tasteofhome.com/Recipes/Easy-Meatball-Stew
Easy Spaghetti with Meatballs: www.tasteofhome.com/Recipes/Easy-Spaghetti-with-Meatballs
2. Microwave Simple Scalloped Potatos
3. Beema's Ham Steak
4. Chocolate Pudding in a mug
5. Ground Beef Mix - links to do-ahead recipes
Copy Cat ~ Cheddar Bay Biscuits
Beema
This is a copy cat recipe of a copy cat recipe that was originally published in the Tampa Tribune (no source given) about ten years ago. The one in the newspaper was titled Red Lobster Cheddar Bay Biscuits and it used Bisquick. I dare not post it, since that one may indeed carry a copyright, so here is my copy cat of version; I am sure this is not very original, but coming from one who NEVER bakes, it seems like a real accomplishment.
I know some of you who are traditional bakers, and bread and biscuits bakers at that, will cringe in horror, but I used the dough sold in a tube, the refrigerated buttermilk biscuits, not the flaky kind.
I cut each raw biscuit dough section in half, shaped in into a circle of sorts, put a heaping tablespoon of Four Cheese Blend (shredded) in the center of each, rolled the dough around the cheese, and placed them seam down on an ungreased baking sheet and sprinkled a bit more cheese on top of each biscuit.. Baked at 350° for about 15 minutes, and then turned the broiler on for a nice rich brown, for about a minute. As soon as they were out of the oven, I brushed the tops with a mix of 3 tablespoons melted butter, 1 teaspoon garlic salt, 1/2 teaspoon dried parsley flakes, and a dash of pepper. Just like uptown!!
Re: Copy Cat ~ Cheddar Bay Biscuits
NYBirder
Very creative! When you're cooking for one or two, these kinds of shortcuts are great because it's sometimes difficult to cut down a recipe and keep the quality. Since I cook for one, I'm going to experiment to see if I can use thawed frozen biscuits the same way since that's what I usually have on hand.
I bet you could have some fun varying this by changing the cheese in the center and seasonings on top. I wonder if a dab of Laughing Cow flavored spreadable cheese would work inside? All sorts of possibilities. Hmmm. Darn it all--I'm on a diet but I may have to make the sacrifice.
Microwaved Simple Scalloped Potato for 1
thegeema
1 medium size potato (about 4 oz before peeled). I used a cheapie Mandoline to slice the potato uniformly.
Layer of potato, flour, salt, instant minced onion bits, layer of potato, flour, salt, instant minced onion bits, layer of potato, flour, slivers of butter (maybe 1 tablespoon) and 1/4 cup of milk (and a little pepper on top).
I used a Grab It Microwave dish and lid. (Holds 2 cups of liquid to overflowing.)
I microwaved it on 7 for a minute (mistake – it bubbled over slightly). I then used 5 (2 or 3 times – until a fork would pierce it without difficulty). My microwave is 1250 watts so if using a lower wattage you would need to adjust the time (and settings). It was very tasty and I will do it again. I did not use bacon or ham this time. I just sifted a little flour over the layers - go light (same with salt).
Could easily be doubled or larger. It could be made in a toaster oven (so it would brown some). Not sure of timing in toaster oven. Haven't experimented with that yet!!
Re: Microwaved Simple Scalloped Potato
NYBirder
Great quick side for someone cooking for one. I'm trying it soon. It's nice to whip something like this up quickly. If anyone really wants a brown top, I bet you could micro-cook them partially and then finish in the toaster oven to get some color and crust. It would still be a lot faster.
I used to do scalloped potatoes in the microwave when I got my first one years ago. I do remember that you really need a deep container. If you want to do enough for two, I also remember that I had to stir them part way through to make sure they cooked evenly. It's not necessary with a one-serving batch like this.
Re: Microwaved Simple Scalloped Potato
Beema
I have done this in the microwave with two potatoes, using a covered casserole dish. And, for me this is a biggie, I added cheddar cheese. And, as Birdy suggested, I did separate the potatoes from time to time to be sure they were all getting cooked. Then, when they were nice and tender, I sprinkled some panko over the top, and popped the dish into the countertop oven for a few minutes to get them a bit browned. A whole lot faster than the conventional oven method.
Beema's Ham Steak
Beema
For just the two of us, I buy the package that has two fully cooked steaks, which are about the size of piece of bread. Cumberland is the brand, I think. I cut slits into the rinds at 2 inch intervals to keep the steaks from curling while being heated. Put them into a skillet. In a mixing cup, mix one 7oz bottle of Corona beer and 1 tablespoon Zaratains Creole Mustard (or similar - it is a dark brown mustard with horseradish) until the beer stops foaming and the mustard is fully blended. Pour over the steaks. Heat over medium heat, covered for about ten minutes, turning once, or until heated through. I let mine simmer a bit longer, reducing the beer a bit more, allowing the meat to soak up the juices. That's all there is to it. The beer seems to make the ham more mellow, with a nutty, smoked flavor, and less salty, while the mustard gives it just a little kick.
I don't think this would work with a honey-baked ham.
Re: Beema's Ham Steak
Beema--I like the sound of this. I'm always looking at ways to fix ham steaks since they are so convenient for one person. It's also great to find something that isn't sweet for variety.
I'm assuming that any nice light-bodied beer would work with this as long as it doesn't have strong bitter overtones since cooking it down a little would intensify that.
Re: Beema's Ham Steak
Beema
Birdy, you are right about the beer. I usually keep the small 7 oz bottles of Corona on hand, inasmuch as it seems to be the right amount when I want to use beer in a recipe. And, it adds no real flavor of its own. Bud Light works just as well... that's what my daughter drinks, so I usually have that on hand as well, and have used it in many recipes, too.
Chocolate Pudding in a Mug
BobbiJoAZ
Chocolate Pudding
Use an extra large mug -- I use a Corningware mug.
1/4 cup semisweet chocolate chips -- mini chips melt more quickly
3 Tbsp. instant nonfat dry milk powder
1 Tbsp. granulated sugar
2 tsp. cornstarch
dash of salt
1/2 cup water
1/8 tsp. vanilla extract
Mix powdered ingredients together in LARGE mug (okay to use microwave safe bowl.) Add water and vanilla. Sitr to blend evenly.
Microwave on high 2 minutes or until boiling and slightly thickened. Stir after each 30 seconds of cooking.
Watch carefully as it can boil ver. If pudding begins to boil up to top of mug, stop microwave for 10 to 15 seconds, then resume cooking.
Remove from oven and let stand until cool enough to eat. Serve warm or chilled. Good topped with whipped topping.
A Convenient Do-Ahead Ground Beef Mix
NYBirder
I ran across these recipes when I was looking for some ideas for Salisbury steak for myself. I've seen a several ground beef mixes for the freezer and have used one in the past but I like the sound of the seasonings in this one.
It's a real convenience for those of us who cook for one--and it's a way to avoid having to cut down an egg in order to make a small amount. The recipes are for one serving but they could be doubled very easily. I would be cautious with the timing on the microwave meatloaf and check it early with a meat thermometer to keep from overcooking it.
For the mix: www.tasteofhome.com/Recipes/Versatile-Beef-Mix
Bacon Salisbury Steak: www.tasteofhome.com/Recipes/Bacon-Salisbury-Steak
Microwave Meatloaf: www.tasteofhome.com/Recipes/Microwave-Meat-Loaf-3
Easy Meatball Stew: www.tasteofhome.com/Recipes/Easy-Meatball-Stew
Easy Spaghetti with Meatballs: www.tasteofhome.com/Recipes/Easy-Spaghetti-with-Meatballs