Post by nybirder on Sept 30, 2016 10:21:35 GMT -5
Cooking for Two
2012 September Recipes
1. Biscuits for One or Two
2. Swedish Meatballs for One
3. Crispy Rosemary Chicken and Fries
4. Beema's Beefy Cheesy Casserole
5. Caramel Apple Cake
6. Roaster Pepper, Bacon and Egg Muffins
7. A Very Yummy Moist Meatloaf (link)
8. Italian Baked Chicken Breast
9. Pizza Burgers
10. Chocolate Caramel Apples for Two
Biscuits for One or Two
NYBirder
When making biscuits for myself, I confess that I resort to using Bisquick and make drop biscuits since it's much easier to make just one or two that way. There are also a number of home-made biscuit mixes posted online that could be used, too.
What I'm listing below is a general guide because when you're working with such small amounts you often have to adjust. Here's generally what I do for myself:
1/2 cup Bisquick
2 tablespoons milk (plus probably 2-3 tsp. more)
Stir just until the dough comes together, adding a bit more milk as needed as you go to moisten the dry parts.
Drop in two mounds on baking sheet. Bake at 450F until brown, about 16-18 minutes. If using a toaster oven, check earlier.
Re: Biscuits for One or Two
NYBirder
Here are two scratch recipes that have received good reviews.
Biscuits for Two
"A friend shared this recipe with me," writes Sylvia McCoy from Lees Summit, Missouri. "I think the biscuits taste wonderful warm from the oven."
www.tasteofhome.com/recipes/Biscuits-For-Two
2 Servings
1 cup all-purpose flour
2-1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon cream of tartar
1/4 cup shortening
1/2 cup 2% milk
In a small bowl, combine dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened.
Turn onto a lightly floured surface; knead 8-10 times.
Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter.
Place on a greased baking sheet. Bake at 450° for 10-12 minutes or until golden brown. Serve warm.
Yield: 4 biscuits.
Nutrition Facts: 1 serving (2 each) equals 494 calories, 27 g fat (7 g saturated fat), 8 mg cholesterol, 1,121 mg sodium, 53 g carbohydrate, 2 g fiber, 8 g protein.
Biscuits for Two
I created this recipe in a larger quantity to enter in the Kentucky State Fair. It won first place! Since biscuits are best fresh out of the oven, I sized my recipe down to yield four—perfect for two. I make them whenever biscuits fit into the menu. —Bessie Hulett, Shively, Kentucky
www.tasteofhome.com/recipes/Biscuits-for-Two-2
2 Servings
1/2 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons shortening
3 tablespoons milk
2 tablespoons butter, melted, divided
In a small bowl, combine the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Add milk, tossing with a fork until a ball forms.
Turn onto a lightly floured surface; knead 5-6 times. Roll or pat to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Brush tops with 1 tablespoon butter. Bake at 450° for 9-11 minutes or until golden brown. Brush with remaining butter. Serve warm.
Yield: 4 biscuits.
Nutrition Facts: 1 serving (2 each) equals 338 calories, 24 g fat (11 g saturated fat), 34 mg cholesterol, 475 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g protein.
Beema's Beefy Cheesy Casserole
Beema
This is one of those things that I created as I went along, and as far as I know, I haven't seen anything like this anywhere before. It is one of those comfort foods that you can whip up from the pantry as you would a tuna noodle casserole - nothing spectacular, but very satisfying and comfortable.
3/4 lb. ground beef, cooked and well drained
3 medium red potatoes, diced and precooked in the microwave (*)
1 small can mushroom stems and pieces, drained
1 small can whole corn, drained
1 can cream of mushroom soup, undiluted
1/2 cup half & half
1/2 cup Cheez Whiz (or Velveeta)
2 tablespoons mustard with horseradish
1 tablespoon Worcestershire sauce
Combine the first four ingredients in a medium glass baking dish. In a sauce pan, combine the soup and the rest of the ingredients and heat over medium until cheese is melted and well blended. Pour over the hamburger mixture. Bake at 350° for 30 minutes or until bubbly.
(*) Rice or noodles could be substituted for the potatoes.
This amount serves four. I divided the extra two servings into two containers, one will become lunch for my sister who works, and the other will be my own lunch.
Crispy Rosemary Chicken and Fries
c3clark
This can easily be made for 2. I made it for us two, but used 4 chicken thighs and enough potatoes so that we could have a ready meal in a couple of days. And it's so easy!
I got this in an email from allrecipes.com the other day and made it today. It was really good!! I made it pretty much as stated in the recipe, but I did add 4 cloves of garlic, chopped, used russett potatoes with the skin on cut in small chunks, more fresh rosemary and oregano, and 4 chicken thighs. The reviews on allrecipes were very good, but so many said that the chicken and potatoes didn't get crispy. Well, my chicken sure did, and the potatoes were nicely browned and really creamy on the inside. I used a metal 9x13 so maybe the people who said that the chicken wasn't crispy used a glass pan...don't know if that would make a difference or not. I had it in the convection toaster oven for about an hour and 10 minutes. Here's the link...and I think mine looked nicer than the pictures, which is very unusual for me...this one is for sure a make again. I did marinate the chicken in the fridge overnight and then added the potatoes in the bag in the morning so that they were really nicely flavored, too.
allrecipes.com/recipe/crispy-rosemary-chicken-and-fries/detail.aspx?event8=1&prop24=SR_Title&e11=rosemary%20chicken&e8=Quick%20Search&event10=1&e7=Recipe
Roasted Pepper, Bacon & Egg Muffins
Don't let the rating fool you - the rater is complaining about the time it takes to make the recipe, not the flavor.
www.tasteofhome.com/recipes/Roasted-Pepper--Bacon---Egg-Muffins
This fun and filling sandwich is just as great for lunch, dinner or a quick snack as it is for breakfast. —Louise Gilbert, Quesnel, British Columbia
2 Servings Prep: 20 min. + standing Cook: 10 min.
Ingredients
1/2 medium sweet red pepper
1/2 cup coarsely chopped sweet onion
1 teaspoon butter
4 egg whites
2 eggs
1 tablespoon fat-free milk
1/4 teaspoon pepper
2 center-cut bacon strips, cooked and crumbled
2 tablespoons shredded reduced-fat cheddar cheese
2 whole wheat English muffins, split and toasted
Directions
Remove and discard seeds from pepper half. Place cut side down on a baking sheet. Broil 4 in. from the heat until the skin blisters, about 6 minutes. Immediately place pepper half in a small bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin; chop pepper.
In a small nonstick skillet coated with cooking spray, saute onion in butter until tender. In a large bowl, whisk the egg whites, eggs, milk, and pepper. Pour into the pan. Add bacon and chopped pepper; cook and stir over medium heat until eggs are completely set.
Remove from the heat. Sprinkle with cheese; cover and let stand until cheese is melted. Spoon onto English muffins. Serve immediately.
Yield: 2 servings.
Nutrition Facts: 1 serving equals 329 calories, 12 g fat (5 g saturated fat), 229 mg cholesterol, 662 mg sodium, 34 g carbohydrate, 6 g fiber, 25 g protein.
A Very Yummy Moist Meatloaf!
16281628/Lilly
I know everyone has their tried and true favorite meatloaf recipe.....I tried a new recipe this weekend and I had the meatloaf last night. I have to say - I think it is one of the best meatloaves I have ever had....
I made it just as stated. I thought it was strange to put tomatoes into the loaf itself and the juice from the tomatoes rather than milk....but am so glad I did it that way. Very flavorful.
This recipe calls for a whole pound of beef, but would be easy to cut down. I cooked it to 156 degrees and then let it set for a few minutes - it was cooked thoroughly and remained moist on reheating. If anyone wants me to cut recipe down - let me know.
I am not a huge Paula Deen fan - but this was not loaded with butter - LOL!
www.foodnetwork.com/recipes/paula-deen/old-fashioned-meat-loaf-aka-basic-meatloaf-recipe/index.html
Italian Baked Chicken Breasts
www.tasteofhome.com/recipes/Italian-Baked-Chicken-Breasts
This flavorful baked chicken is tender and juicy. It's perfect served with green beans, Italian bread and your favorite side salad. Shirl Parsons - Cape Carteret, North Carolina
2 Servings Prep: 15 min. Bake: 20 min.
Ingredients
2 egg whites
2 teaspoons balsamic vinegar
1/3 cup dry bread crumbs
1/2 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon garlic salt
2 boneless skinless chicken breast halves (4 ounces each)
Butter-flavored cooking spray
1/8 teaspoon salt
1/8 teaspoon pepper
Directions
In a shallow bowl, beat egg whites and vinegar. In another shallow bowl, combine the bread crumbs, parsley, garlic powder and garlic salt. Dip chicken in egg mixture, then coat with crumb mixture.
Place in an 8-in. square baking dish coated with cooking spray; lightly coat chicken with butter-flavored spray. Sprinkle with salt and pepper. Bake, uncovered, at 375° for 20-25 minutes or until a meat thermometer reads 170°. Yield: 2 servings.
Nutrition Facts: 1 chicken breast half equals 191 calories, 4 g fat (1 g saturated fat), 63 mg cholesterol, 560 mg sodium, 9 g carbohydrate, 1 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1 fat,
Pizza Burgers
www.tasteofhome.com/recipes/Pizza-Burgers-3
The home economists in our Test Kitchen came up with this tasty switch from the usual burger. Italian-seasoned ground beef patties are stuffed with mozzarella cheese, then topped with pizza sauce and green pepper rings for a flavorful twist.
2 Servings Prep/Total Time: 30 min.
Ingredients
1/2 teaspoon minced garlic
1/2 teaspoon beef bouillon granules
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/2 pound ground beef
2 slices part-skim mozzarella cheese
2 hamburger buns, split
3 tablespoons pizza sauce, warmed
4 green pepper rings
Directions
In a small bowl, combine the garlic, bouillon, Italian seasoning and salt. Crumble beef over mixture; mix well. Shape into four thin patties. Place a slice of cheese on two patties; top with another patty and press edges to seal.
Grill, covered, over medium-hot heat for 6-8 minutes on each side or until meat is no longer pink. Serve on buns with pizza sauce and green pepper rings. Yield: 2 servings.
Nutrition Facts: 1 serving (1 each) equals 461 calories, 23 g fat (10 g saturated fat), 101 mg cholesterol, 1,056 mg sodium, 26 g carbohydrate, 2 g fiber, 36 g protein.
Chocolate Caramel Apples
www.tasteofhome.com/Recipes/Chocolate-Caramel-Apples-2
You'll love these easy-to-make caramel apples from our Test Kitchen. They're filled with classic flavor, but capitalize on convenience products to keep things simple. Plus, they're a tasty way to sneak in an extra piece of fruit!
2 Servings Prep: 20 min. + cooling
Ingredients
2 medium apples
2 Popsicle sticks
18 Riesen's chewy chocolate-covered caramels
2 tablespoons heavy whipping cream
1/4 cup dry roasted peanuts, chopped
Directions
Wash and dry apples; remove stems. Insert Popsicle sticks into apples. Place on a buttered baking sheet; set aside.
In a small saucepan, melt caramels and cream over low heat until smooth, stirring occasionally. Place peanuts in shallow dish; set aside.
Working quickly, dip each apple into hot caramel mixture to completely coat, then dip the bottom and sides into peanuts. Place on prepared pan; let stand until set. Yield: 2 servings.
Nutrition Facts: 1 apple equals 590 calories, 27 g fat (12 g saturated fat), 20 mg cholesterol, 185 mg sodium, 83 g carbohydrate, 5 g fiber, 7 g protein.
2012 September Recipes
1. Biscuits for One or Two
2. Swedish Meatballs for One
3. Crispy Rosemary Chicken and Fries
4. Beema's Beefy Cheesy Casserole
5. Caramel Apple Cake
6. Roaster Pepper, Bacon and Egg Muffins
7. A Very Yummy Moist Meatloaf (link)
8. Italian Baked Chicken Breast
9. Pizza Burgers
10. Chocolate Caramel Apples for Two
Biscuits for One or Two
NYBirder
When making biscuits for myself, I confess that I resort to using Bisquick and make drop biscuits since it's much easier to make just one or two that way. There are also a number of home-made biscuit mixes posted online that could be used, too.
What I'm listing below is a general guide because when you're working with such small amounts you often have to adjust. Here's generally what I do for myself:
1/2 cup Bisquick
2 tablespoons milk (plus probably 2-3 tsp. more)
Stir just until the dough comes together, adding a bit more milk as needed as you go to moisten the dry parts.
Drop in two mounds on baking sheet. Bake at 450F until brown, about 16-18 minutes. If using a toaster oven, check earlier.
Re: Biscuits for One or Two
NYBirder
Here are two scratch recipes that have received good reviews.
Biscuits for Two
"A friend shared this recipe with me," writes Sylvia McCoy from Lees Summit, Missouri. "I think the biscuits taste wonderful warm from the oven."
www.tasteofhome.com/recipes/Biscuits-For-Two
2 Servings
1 cup all-purpose flour
2-1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon cream of tartar
1/4 cup shortening
1/2 cup 2% milk
In a small bowl, combine dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened.
Turn onto a lightly floured surface; knead 8-10 times.
Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter.
Place on a greased baking sheet. Bake at 450° for 10-12 minutes or until golden brown. Serve warm.
Yield: 4 biscuits.
Nutrition Facts: 1 serving (2 each) equals 494 calories, 27 g fat (7 g saturated fat), 8 mg cholesterol, 1,121 mg sodium, 53 g carbohydrate, 2 g fiber, 8 g protein.
Biscuits for Two
I created this recipe in a larger quantity to enter in the Kentucky State Fair. It won first place! Since biscuits are best fresh out of the oven, I sized my recipe down to yield four—perfect for two. I make them whenever biscuits fit into the menu. —Bessie Hulett, Shively, Kentucky
www.tasteofhome.com/recipes/Biscuits-for-Two-2
2 Servings
1/2 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons shortening
3 tablespoons milk
2 tablespoons butter, melted, divided
In a small bowl, combine the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Add milk, tossing with a fork until a ball forms.
Turn onto a lightly floured surface; knead 5-6 times. Roll or pat to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Brush tops with 1 tablespoon butter. Bake at 450° for 9-11 minutes or until golden brown. Brush with remaining butter. Serve warm.
Yield: 4 biscuits.
Nutrition Facts: 1 serving (2 each) equals 338 calories, 24 g fat (11 g saturated fat), 34 mg cholesterol, 475 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g protein.
Beema's Beefy Cheesy Casserole
Beema
This is one of those things that I created as I went along, and as far as I know, I haven't seen anything like this anywhere before. It is one of those comfort foods that you can whip up from the pantry as you would a tuna noodle casserole - nothing spectacular, but very satisfying and comfortable.
3/4 lb. ground beef, cooked and well drained
3 medium red potatoes, diced and precooked in the microwave (*)
1 small can mushroom stems and pieces, drained
1 small can whole corn, drained
1 can cream of mushroom soup, undiluted
1/2 cup half & half
1/2 cup Cheez Whiz (or Velveeta)
2 tablespoons mustard with horseradish
1 tablespoon Worcestershire sauce
Combine the first four ingredients in a medium glass baking dish. In a sauce pan, combine the soup and the rest of the ingredients and heat over medium until cheese is melted and well blended. Pour over the hamburger mixture. Bake at 350° for 30 minutes or until bubbly.
(*) Rice or noodles could be substituted for the potatoes.
This amount serves four. I divided the extra two servings into two containers, one will become lunch for my sister who works, and the other will be my own lunch.
Crispy Rosemary Chicken and Fries
c3clark
This can easily be made for 2. I made it for us two, but used 4 chicken thighs and enough potatoes so that we could have a ready meal in a couple of days. And it's so easy!
I got this in an email from allrecipes.com the other day and made it today. It was really good!! I made it pretty much as stated in the recipe, but I did add 4 cloves of garlic, chopped, used russett potatoes with the skin on cut in small chunks, more fresh rosemary and oregano, and 4 chicken thighs. The reviews on allrecipes were very good, but so many said that the chicken and potatoes didn't get crispy. Well, my chicken sure did, and the potatoes were nicely browned and really creamy on the inside. I used a metal 9x13 so maybe the people who said that the chicken wasn't crispy used a glass pan...don't know if that would make a difference or not. I had it in the convection toaster oven for about an hour and 10 minutes. Here's the link...and I think mine looked nicer than the pictures, which is very unusual for me...this one is for sure a make again. I did marinate the chicken in the fridge overnight and then added the potatoes in the bag in the morning so that they were really nicely flavored, too.
allrecipes.com/recipe/crispy-rosemary-chicken-and-fries/detail.aspx?event8=1&prop24=SR_Title&e11=rosemary%20chicken&e8=Quick%20Search&event10=1&e7=Recipe
Roasted Pepper, Bacon & Egg Muffins
Don't let the rating fool you - the rater is complaining about the time it takes to make the recipe, not the flavor.
www.tasteofhome.com/recipes/Roasted-Pepper--Bacon---Egg-Muffins
This fun and filling sandwich is just as great for lunch, dinner or a quick snack as it is for breakfast. —Louise Gilbert, Quesnel, British Columbia
2 Servings Prep: 20 min. + standing Cook: 10 min.
Ingredients
1/2 medium sweet red pepper
1/2 cup coarsely chopped sweet onion
1 teaspoon butter
4 egg whites
2 eggs
1 tablespoon fat-free milk
1/4 teaspoon pepper
2 center-cut bacon strips, cooked and crumbled
2 tablespoons shredded reduced-fat cheddar cheese
2 whole wheat English muffins, split and toasted
Directions
Remove and discard seeds from pepper half. Place cut side down on a baking sheet. Broil 4 in. from the heat until the skin blisters, about 6 minutes. Immediately place pepper half in a small bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin; chop pepper.
In a small nonstick skillet coated with cooking spray, saute onion in butter until tender. In a large bowl, whisk the egg whites, eggs, milk, and pepper. Pour into the pan. Add bacon and chopped pepper; cook and stir over medium heat until eggs are completely set.
Remove from the heat. Sprinkle with cheese; cover and let stand until cheese is melted. Spoon onto English muffins. Serve immediately.
Yield: 2 servings.
Nutrition Facts: 1 serving equals 329 calories, 12 g fat (5 g saturated fat), 229 mg cholesterol, 662 mg sodium, 34 g carbohydrate, 6 g fiber, 25 g protein.
A Very Yummy Moist Meatloaf!
16281628/Lilly
I know everyone has their tried and true favorite meatloaf recipe.....I tried a new recipe this weekend and I had the meatloaf last night. I have to say - I think it is one of the best meatloaves I have ever had....
I made it just as stated. I thought it was strange to put tomatoes into the loaf itself and the juice from the tomatoes rather than milk....but am so glad I did it that way. Very flavorful.
This recipe calls for a whole pound of beef, but would be easy to cut down. I cooked it to 156 degrees and then let it set for a few minutes - it was cooked thoroughly and remained moist on reheating. If anyone wants me to cut recipe down - let me know.
I am not a huge Paula Deen fan - but this was not loaded with butter - LOL!
www.foodnetwork.com/recipes/paula-deen/old-fashioned-meat-loaf-aka-basic-meatloaf-recipe/index.html
Italian Baked Chicken Breasts
www.tasteofhome.com/recipes/Italian-Baked-Chicken-Breasts
This flavorful baked chicken is tender and juicy. It's perfect served with green beans, Italian bread and your favorite side salad. Shirl Parsons - Cape Carteret, North Carolina
2 Servings Prep: 15 min. Bake: 20 min.
Ingredients
2 egg whites
2 teaspoons balsamic vinegar
1/3 cup dry bread crumbs
1/2 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon garlic salt
2 boneless skinless chicken breast halves (4 ounces each)
Butter-flavored cooking spray
1/8 teaspoon salt
1/8 teaspoon pepper
Directions
In a shallow bowl, beat egg whites and vinegar. In another shallow bowl, combine the bread crumbs, parsley, garlic powder and garlic salt. Dip chicken in egg mixture, then coat with crumb mixture.
Place in an 8-in. square baking dish coated with cooking spray; lightly coat chicken with butter-flavored spray. Sprinkle with salt and pepper. Bake, uncovered, at 375° for 20-25 minutes or until a meat thermometer reads 170°. Yield: 2 servings.
Nutrition Facts: 1 chicken breast half equals 191 calories, 4 g fat (1 g saturated fat), 63 mg cholesterol, 560 mg sodium, 9 g carbohydrate, 1 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1 fat,
Pizza Burgers
www.tasteofhome.com/recipes/Pizza-Burgers-3
The home economists in our Test Kitchen came up with this tasty switch from the usual burger. Italian-seasoned ground beef patties are stuffed with mozzarella cheese, then topped with pizza sauce and green pepper rings for a flavorful twist.
2 Servings Prep/Total Time: 30 min.
Ingredients
1/2 teaspoon minced garlic
1/2 teaspoon beef bouillon granules
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/2 pound ground beef
2 slices part-skim mozzarella cheese
2 hamburger buns, split
3 tablespoons pizza sauce, warmed
4 green pepper rings
Directions
In a small bowl, combine the garlic, bouillon, Italian seasoning and salt. Crumble beef over mixture; mix well. Shape into four thin patties. Place a slice of cheese on two patties; top with another patty and press edges to seal.
Grill, covered, over medium-hot heat for 6-8 minutes on each side or until meat is no longer pink. Serve on buns with pizza sauce and green pepper rings. Yield: 2 servings.
Nutrition Facts: 1 serving (1 each) equals 461 calories, 23 g fat (10 g saturated fat), 101 mg cholesterol, 1,056 mg sodium, 26 g carbohydrate, 2 g fiber, 36 g protein.
Chocolate Caramel Apples
www.tasteofhome.com/Recipes/Chocolate-Caramel-Apples-2
You'll love these easy-to-make caramel apples from our Test Kitchen. They're filled with classic flavor, but capitalize on convenience products to keep things simple. Plus, they're a tasty way to sneak in an extra piece of fruit!
2 Servings Prep: 20 min. + cooling
Ingredients
2 medium apples
2 Popsicle sticks
18 Riesen's chewy chocolate-covered caramels
2 tablespoons heavy whipping cream
1/4 cup dry roasted peanuts, chopped
Directions
Wash and dry apples; remove stems. Insert Popsicle sticks into apples. Place on a buttered baking sheet; set aside.
In a small saucepan, melt caramels and cream over low heat until smooth, stirring occasionally. Place peanuts in shallow dish; set aside.
Working quickly, dip each apple into hot caramel mixture to completely coat, then dip the bottom and sides into peanuts. Place on prepared pan; let stand until set. Yield: 2 servings.
Nutrition Facts: 1 apple equals 590 calories, 27 g fat (12 g saturated fat), 20 mg cholesterol, 185 mg sodium, 83 g carbohydrate, 5 g fiber, 7 g protein.