Post by nybirder on Sept 30, 2016 10:24:51 GMT -5
Cooking for Two
2012 August Recipes
1. Quick Italian Sausage Sandwiches
2. BLT Salad for Two
3. Tasty's Salsa
4. The Easiest Meatloaf
5. Berry Apple Pie
6. Pastrami Deli Wraps for Two
7. (Link to ) Outback's Steakhouse Alice Spring's Chicken
Quick Italian Sausage Sandwiches
www.tasteofhome.com/recipes/quick-italian-sausage-sandwiches
For a casual but hearty meal, try these saucy subs created by our Test Kitchen. Full of traditional Italian flavor, these sandwiches are a snap to make.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:2 servings
Ingredients
2 Italian sausage links (4 ounces each)
1/4 cup water
1 small green pepper, cut into strips
1 small onion, halved and thinly sliced
1 tablespoon olive oil
1 cup spaghetti sauce
1/4 teaspoon dried basil
2 brat buns, split and toasted
2 tablespoons shredded Italian cheese blend
Directions
1. Place sausages and water in a large skillet; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover; cook 5-10 minutes longer or until meat is no longer pink; drain. Remove sausages and keep warm.
2. In the same skillet, saute pepper and onion in oil until tender. Return sausages to pan. Stir in spaghetti sauce and basil; heat through. Serve sausages on buns with sauce and cheese. Yield: 2 servings.
Nutritional Facts
1 each: 552 calories, 28g fat (8g saturated fat), 50mg cholesterol, 1532mg sodium, 52g carbohydrate (16g sugars, 4g fiber), 24g protein
© 2016 RDA Enthusiast Brands, LLC
BLT Salad for Two
www.tasteofhome.com/recipes/BLT-Salad-for-Two
“This simple pasta salad is a favorite of everyone I know! I like to keep the ingredients in separate containers in the fridge. Just toss together for one or more servings whenever needed.” —Mary Sigfusson, Mankato, Minnesota
2 Servings Prep: 25 min. + chilling
Ingredients
2/3 cup uncooked spiral pasta
5 bacon strips, chopped
1 small tomato, seeded and chopped
3 tablespoons ranch salad dressing
1 cup torn romaine
Directions
Cook pasta according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon to drain.
Drain pasta and rinse in cold water; place in a large bowl. Add the bacon, tomato and dressing. Toss to coat. Refrigerate until serving.
Just before serving, add romaine and toss to coat. Yield: 2 servings.
Nutrition Facts: 1-1/3 cups equals 315 calories, 19 g fat (4 g saturated fat), 21 mg cholesterol, 552 mg sodium, 25 g carbohydrate, 2 g fiber, 10 g protein.
Tasty's Salsa
tastycook1
This is not a hot & spicy salsa. The first batch I made also had hot peppers in it and is really spicier than we would eat from choice. I will use it, mixed in with a milder one so that it isn't wasted tho' Quantities can be varied to suit what's around and I would like to try it with some corn in it as well
Tasty's Own Salsa
2 green peppers, chopped
1 red onion, chopped
1 white onion, chopped
1 small zucchini, chopped
6 - 61/2 lbs tomatoes, skinned and chopped
1 small can tomato paste
¾ cup cider vinegar
¼ cup white vinegar
1 tbsp chopped garlic
1 tbsp sugar
½ tbsp salt
1 tsp cumin
Mix everything together in a large pot, bring to a boil and let it simmer for about 2 ½ hours. Put into hot jars and process for 20 minutes. Gives about 4 pint jars with just a little left over to sample.
The Easiest Meatloaf
tastycook1
One of the easiest meatloaves I've made in ages
1 1/2 lbs ground beef
1/2 lb ground pork
2 eggs, beaten
2 handfuls breadcrumbs
1 pack onion soup mix
Mix together the last 2 ingredients, add to the crumbled meat and pour the egg over the top. Leave it for a few minutes to soak in, and then mix gently with a fork. Bake in an 8" x4" loaf pan at 400 for about 1 hr 15 minutes to 1 hour 30 minutes
Re: ***REC*** The easiest meatloaf
Tomcatlover
This is exactly how I make my meatloaf, but I just have always used beef (no pork). I make changes to make different flavors- I use BBQ sauce over the top of the meatloaf when I make it with onion soup. I also make "taco" flavored: just make regular recipe, except don't add onion soup mix, just salt for flavoring; on the top, put Fiesta Nacho Cheese soup, mixed with taco seasoning, or Ragu Double Cheddar soup with taco seasoning in it. I make it in the crock pot, so there is no heat and costs a lot less money than any other cooking method!
Re: ***REC*** The easiest meatloaf
Beema
The grocery store where I buy the majority of my foods prepares a "meat loaf blend" of beef and pork, which appears to be the same 2 to 1 ratio that you mention, Tasty. It's quite a bit more flavorful than just plain ground beef, but it does render more fats. A little trick that I use, because I don't have one of those neat meatloaf pan inserts, is to put a layer of uncooked instant rice on the bottom of the loaf pan to absorb the extra grease.
Re: ***REC*** The easiest meatloaf
c3clark
I always heard to put some slices of white bread in the bottom of the pan to absorb the grease.
Berry Apple Pie
Mmmmmmmmm good
tastycook1
Not sure if I posted this recipe last time I made it but it is so good, it's worth posting a second time. The only change I made yesterday was cut down the sugar a little. It would be quite easy I think to cut down the quantities to make a smaller version.
Berry Apple Pie
Country Woman
Prep: 30 min. Bake: 45 min. + cooling
Yield: 8 Servings
1 cup sugar
3 tablespoons quick-cooking tapioca
3 cups coarsely chopped peeled tart apples
3 cups fresh or frozen raspberries
Pastry for double-crust pie (9 inches)
2 tablespoons butter
Directions
In a large bowl, combine sugar and tapioca. Add apples and raspberries; toss to coat. Let stand for 15 minutes. Meanwhile, line a 9-in. pie plate with bottom crust; trim pastry even with edge.
Spoon filling into crust; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry.
Bake at 375° for 45-55 minutes or until crust is golden brown and apples are tender. Cool on a wire rack. Yield: 8 servings.
Nutritional Facts
1 piece equals 419 calories, 17 g fat (8 g saturated fat), 18 mg cholesterol, 220 mg sodium, 65 g carbohydrate, 4 g fiber, 3 g protein.
Originally published as Berry Apple Pie in
Country Woman
October/November 2009, p21
Re: ***REC*** BERRY APPLE PIE Mmmmmmmmm good
NYBirder
My rule of thumb for cutting a 9" recipe in half is to use a 7" pie pan. This size fits nicely in my counter-top oven. If you do use one, allow for a shorter baking time and keep an eye on it.
Pastrami Deli Wraps for 2
www.tasteofhome.com/recipes/Pastrami-Deli-Wraps-for-2
"I sometimes add horseradish when I make this wonderful wrap for my husband." Nila Grahl, Gurnee, Illinois
2 ServingsPrep/Total Time: 15 min.
Ingredients
2 tablespoons reduced-fat spreadable cream cheese
2 tablespoons coarsely chopped roasted sweet red peppers
2 spinach tortilla (8 inches)
2 lettuce leaves
4 slices deli pastrami
2 slices reduced-fat provolone cheese
2 slices red onion
1/2 small sweet red pepper, julienned
1/4 cup chopped cucumber
Directions
Combine cream cheese and pepper. Spread over tortillas. Layer with remaining ingredients; roll up. Secure with toothpicks. Yield: 2 servings.
Nutrition Facts: 1 wrap equals 295 calories, 10 g fat (5 g saturated fat), 41 mg cholesterol, 870 mg sodium, 29 g carbohydrate, 1 g fiber, 19 g protein.
2012 August Recipes
1. Quick Italian Sausage Sandwiches
2. BLT Salad for Two
3. Tasty's Salsa
4. The Easiest Meatloaf
5. Berry Apple Pie
6. Pastrami Deli Wraps for Two
7. (Link to ) Outback's Steakhouse Alice Spring's Chicken
Quick Italian Sausage Sandwiches
www.tasteofhome.com/recipes/quick-italian-sausage-sandwiches
For a casual but hearty meal, try these saucy subs created by our Test Kitchen. Full of traditional Italian flavor, these sandwiches are a snap to make.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:2 servings
Ingredients
2 Italian sausage links (4 ounces each)
1/4 cup water
1 small green pepper, cut into strips
1 small onion, halved and thinly sliced
1 tablespoon olive oil
1 cup spaghetti sauce
1/4 teaspoon dried basil
2 brat buns, split and toasted
2 tablespoons shredded Italian cheese blend
Directions
1. Place sausages and water in a large skillet; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover; cook 5-10 minutes longer or until meat is no longer pink; drain. Remove sausages and keep warm.
2. In the same skillet, saute pepper and onion in oil until tender. Return sausages to pan. Stir in spaghetti sauce and basil; heat through. Serve sausages on buns with sauce and cheese. Yield: 2 servings.
Nutritional Facts
1 each: 552 calories, 28g fat (8g saturated fat), 50mg cholesterol, 1532mg sodium, 52g carbohydrate (16g sugars, 4g fiber), 24g protein
© 2016 RDA Enthusiast Brands, LLC
BLT Salad for Two
www.tasteofhome.com/recipes/BLT-Salad-for-Two
“This simple pasta salad is a favorite of everyone I know! I like to keep the ingredients in separate containers in the fridge. Just toss together for one or more servings whenever needed.” —Mary Sigfusson, Mankato, Minnesota
2 Servings Prep: 25 min. + chilling
Ingredients
2/3 cup uncooked spiral pasta
5 bacon strips, chopped
1 small tomato, seeded and chopped
3 tablespoons ranch salad dressing
1 cup torn romaine
Directions
Cook pasta according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon to drain.
Drain pasta and rinse in cold water; place in a large bowl. Add the bacon, tomato and dressing. Toss to coat. Refrigerate until serving.
Just before serving, add romaine and toss to coat. Yield: 2 servings.
Nutrition Facts: 1-1/3 cups equals 315 calories, 19 g fat (4 g saturated fat), 21 mg cholesterol, 552 mg sodium, 25 g carbohydrate, 2 g fiber, 10 g protein.
Tasty's Salsa
tastycook1
This is not a hot & spicy salsa. The first batch I made also had hot peppers in it and is really spicier than we would eat from choice. I will use it, mixed in with a milder one so that it isn't wasted tho' Quantities can be varied to suit what's around and I would like to try it with some corn in it as well
Tasty's Own Salsa
2 green peppers, chopped
1 red onion, chopped
1 white onion, chopped
1 small zucchini, chopped
6 - 61/2 lbs tomatoes, skinned and chopped
1 small can tomato paste
¾ cup cider vinegar
¼ cup white vinegar
1 tbsp chopped garlic
1 tbsp sugar
½ tbsp salt
1 tsp cumin
Mix everything together in a large pot, bring to a boil and let it simmer for about 2 ½ hours. Put into hot jars and process for 20 minutes. Gives about 4 pint jars with just a little left over to sample.
The Easiest Meatloaf
tastycook1
One of the easiest meatloaves I've made in ages
1 1/2 lbs ground beef
1/2 lb ground pork
2 eggs, beaten
2 handfuls breadcrumbs
1 pack onion soup mix
Mix together the last 2 ingredients, add to the crumbled meat and pour the egg over the top. Leave it for a few minutes to soak in, and then mix gently with a fork. Bake in an 8" x4" loaf pan at 400 for about 1 hr 15 minutes to 1 hour 30 minutes
Re: ***REC*** The easiest meatloaf
Tomcatlover
This is exactly how I make my meatloaf, but I just have always used beef (no pork). I make changes to make different flavors- I use BBQ sauce over the top of the meatloaf when I make it with onion soup. I also make "taco" flavored: just make regular recipe, except don't add onion soup mix, just salt for flavoring; on the top, put Fiesta Nacho Cheese soup, mixed with taco seasoning, or Ragu Double Cheddar soup with taco seasoning in it. I make it in the crock pot, so there is no heat and costs a lot less money than any other cooking method!
Re: ***REC*** The easiest meatloaf
Beema
The grocery store where I buy the majority of my foods prepares a "meat loaf blend" of beef and pork, which appears to be the same 2 to 1 ratio that you mention, Tasty. It's quite a bit more flavorful than just plain ground beef, but it does render more fats. A little trick that I use, because I don't have one of those neat meatloaf pan inserts, is to put a layer of uncooked instant rice on the bottom of the loaf pan to absorb the extra grease.
Re: ***REC*** The easiest meatloaf
c3clark
I always heard to put some slices of white bread in the bottom of the pan to absorb the grease.
Berry Apple Pie
Mmmmmmmmm good
tastycook1
Not sure if I posted this recipe last time I made it but it is so good, it's worth posting a second time. The only change I made yesterday was cut down the sugar a little. It would be quite easy I think to cut down the quantities to make a smaller version.
Berry Apple Pie
Country Woman
Prep: 30 min. Bake: 45 min. + cooling
Yield: 8 Servings
1 cup sugar
3 tablespoons quick-cooking tapioca
3 cups coarsely chopped peeled tart apples
3 cups fresh or frozen raspberries
Pastry for double-crust pie (9 inches)
2 tablespoons butter
Directions
In a large bowl, combine sugar and tapioca. Add apples and raspberries; toss to coat. Let stand for 15 minutes. Meanwhile, line a 9-in. pie plate with bottom crust; trim pastry even with edge.
Spoon filling into crust; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry.
Bake at 375° for 45-55 minutes or until crust is golden brown and apples are tender. Cool on a wire rack. Yield: 8 servings.
Nutritional Facts
1 piece equals 419 calories, 17 g fat (8 g saturated fat), 18 mg cholesterol, 220 mg sodium, 65 g carbohydrate, 4 g fiber, 3 g protein.
Originally published as Berry Apple Pie in
Country Woman
October/November 2009, p21
Re: ***REC*** BERRY APPLE PIE Mmmmmmmmm good
NYBirder
My rule of thumb for cutting a 9" recipe in half is to use a 7" pie pan. This size fits nicely in my counter-top oven. If you do use one, allow for a shorter baking time and keep an eye on it.
Pastrami Deli Wraps for 2
www.tasteofhome.com/recipes/Pastrami-Deli-Wraps-for-2
"I sometimes add horseradish when I make this wonderful wrap for my husband." Nila Grahl, Gurnee, Illinois
2 ServingsPrep/Total Time: 15 min.
Ingredients
2 tablespoons reduced-fat spreadable cream cheese
2 tablespoons coarsely chopped roasted sweet red peppers
2 spinach tortilla (8 inches)
2 lettuce leaves
4 slices deli pastrami
2 slices reduced-fat provolone cheese
2 slices red onion
1/2 small sweet red pepper, julienned
1/4 cup chopped cucumber
Directions
Combine cream cheese and pepper. Spread over tortillas. Layer with remaining ingredients; roll up. Secure with toothpicks. Yield: 2 servings.
Nutrition Facts: 1 wrap equals 295 calories, 10 g fat (5 g saturated fat), 41 mg cholesterol, 870 mg sodium, 29 g carbohydrate, 1 g fiber, 19 g protein.