Post by nybirder on Sept 30, 2016 12:19:01 GMT -5
Cooking for Two
2012 March Recipes
1. Oven Fish 'n' Chips for Two
2. Beef Barley Stew for Two
3. Old Fashioned Chocolate Cookies
4. Caramelized Onions in Slow Cooker
5. White Chicken Pizza
6. Hearty Tomato, Sausage and Bean Soup
7. Dublin Coddle
8. Home Corned Beef
9. Chucky Chicken Noodle Soup for Two
10. Salisbury Steak
11. Petite Pot Roast
12. Creamy Raspberry Dessert
13. Pesto Stuffed Chicken
14. Cranberry Apple Cake
15. Country Style Chicken
16. Pork Chop Bake
17. Cheddar Bay Biscuits (ala Red Lobster)
18. Barley Apple Salad
19. Chicken Tetrazzini Florentine
20. Creamy Garden Pasta
21. Colcannon
22. Fire and Ice Bisque
23. Microwave Carrot Cake for Two
24. Applesauce Oatmeal Cookies
25. Baked Pasta Carbonara with Ham and Spaghetti Sauce
26. Pork Sausage Stew
27. Roasting at 450°
28. Orange Bundt Cake for a small pan
20. Baked Onion-Smothered Pork Chops
30. Slow Cooker Orange Chicken
Oven Fish 'n' Chips
Crunchy fillets with a kick of cayenne and crispy potatoes are a quick and tasty light meal for two, suggests Janice Mitchell in Aurora, Colorado.
2 Servings Prep: 20 min. Bake: 25 min.
Ingredients
1 tablespoon olive oil
1/4 teaspoon pepper, divided
2 medium potatoes, peeled
3 tablespoons all-purpose flour
1 egg
1 tablespoon water
1/3 cup crushed cornflakes
1-1/2 teaspoons grated Parmesan cheese
Dash cayenne pepper
1/2 pound haddock fillets
Tartar sauce, optional
Directions
In a large bowl, combine oil and 1/8 teaspoon pepper. Cut potatoes lengthwise into 1/2-in. strips. Add to oil mixture and toss to coat. Place on a baking sheet coated with cooking spray. Bake at 425° for 25-30 minutes or until golden brown and crisp.
Meanwhile, in a shallow bowl, combine flour and remaining pepper. In another shallow bowl, beat egg and water. In a third bowl, combine the cornflakes, cheese and cayenne. Dredge fillets in flour, then dip in egg mixture and coat with crumbs.
Place on a baking sheet coated with cooking spray. Bake at 425° for 10-15 minutes or until fish flakes easily with a fork. Serve with chips and tartar sauce if desired. Yield: 2 servings.
Nutrition Facts: 1 serving (calculated without tartar sauce) equals 358 calories, 10 g fat (2 g saturated fat), 131 mg cholesterol, 204 mg sodium, 39 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 2 fat
Beef Barley Stew for Two
Hearty and easy to fix, this thick stew, from Lisa Kolenicn of Regina, Saskatchewan, has a comforting, chili-like flavor. "It's my best barley recipe. I'm sure you'll agree that it's a tasty dish."
3 Servings
1/2 pound lean ground beef (90% lean)
1/2 cup sliced celery
1/3 cup chopped onion
1-3/4 cups water
2 teaspoons reduced-sodium beef bouillon granules
1-1/2 teaspoons chili powder
1/4 teaspoon pepper
1/2 cup quick-cooking barley
1 can (14-1/2 ounces) diced tomatoes, undrained
In a large saucepan, cook the beef, celery and onion over medium heat until meat is no longer pink and vegetables are tender; drain.
Stir in the water, bouillon, chili powder and pepper. Bring to a boil. Stir in barley. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Stir in tomatoes; heat through.
Yield: 4 cups.
Old-Fashioned Chocolate Cookies
1275
This down-sized chocolate cookie recipe is a favorite. Rolled in sugar and a crackly appearance adds to the charm of these country style cookies. In using chilled flour, there is no need to refridgerate the batter before baking. All-purpose flour can be use in place of whole wheat; but I prefer whole wheat. So yummy!
You will need:
1/2 cup butter, softened
10 tablespoons sugar
1 egg
1 teaspoon vanilla extract
1 heaping cup chilled whole wheat flour
6 tablespoons cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
sugar for rolling
1) In a mixer cream butter and sugar until light and fluffy. Beat in eggs and vanilla extract.
2) Gradually beat in flour, cocoa powder, baking soda, and salt until combined.
3) Roll into 1 1/2 inch balls; roll in sugar; place on a greased baking sheet 1 1/2 inches apart.
4) Bake at 350 degrees for 10-12 minutes or until set.
5) Let cool on pans for 2 minutes before removing to wire racks to cool completely. Yield: 18 cookies
White Chicken Pizza
NYBirder
I haven't made this yet but it certainly appeals to me. I like everything in it plus I'm always looking for ways to use up leftover roast chicken. You could, of course, make this with a pre-baked crust or your own home-made. If you don't have fresh thyme leaves, use 1/3 tsp. dried.
White Chicken Pizza with Caramelized Sweet Onions
Source: Pillsbury
Try this tomato-free pizza with sweet onions, deli rotisserie chicken, Alfredo sauce, and easy refrigerated pizza crust.
Makes: 4 servings
1 can Pillsbury® refrigerated classic pizza crust
2 tablespoons butter or margarine*
3 cups halved thinly sliced sweet onions
1 teaspoon sugar
1 teaspoon fresh thyme leaves
2 oz. cream cheese* (For extra flavor, substitute garlic-and-herbs spreadable cheese for the cream cheese.)
1/3 cup refrigerated Alfredo pasta sauce (from 10-oz container)*
1 cup shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)*
Heat oven to 400 F. Grease 12-inch pizza pan. Unroll dough; place in greased pan. Starting at center, press out dough to edge of pan. Bake 10 to 12 minutes or until crust begins to brown.
Meanwhile, in 10-inch skillet, melt butter over medium heat. Cook onions and sugar in butter 20 to 25 minutes, stirring frequently, until deep golden brown and caramelized; stir in thyme leaves.
Spread cream cheese evenly over pizza crust. Top with Alfredo sauce, shredded chicken and caramelized onions. Bake an additional 10 to 12 minutes or until cheese is melted and crust is golden brown.
* You can cut some corners on the fat content:
Reduce the amount of butter for the onions or use a smaller amount of olive oil. When you first start them, add a tiny touch of water after the juices have evaporated to steam them some more and be sure to stir them often as that liquid evaporates and they brown on low, low heat. Of course, you could caramelize your onions in a crockpot with a lower fat content. If you do them in the crockpot, you could make extras for other purposes. Yum. Seehttp://community.tasteofhome.com/community_forums/f/204079/t/856588.aspx
You can also use low-fat cream cheese and reduced-fat Alfredo. If you dice the chicken small, you could probably cut down a little on that amount, too.
Dublin Coddle
Beema
Just in time for St. Patrick's Day, my newspaper printed a healthier version of one of Ireland's national dishes. The original is supposedly rich in fats, so this one keeps the flavors but eliminates a lot of the fats. And, added to this version, "for a final punch of flavor," are apples and apple cider. The recipe was was for six, but I have cut each ingredient in half to make it for three... I have not made this yet, but plan to do so soon.
1 tablespoon canola or vegetable oil
3 ounces Canadian bacon, chopped (less fat content than American bacon)
5 ounces chicken sausages (any variety) sliced into 1-inch-thick diagonal slices
1 yellow onion, sliced
1 1/2 cloves garlic, sliced
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
2 tablespoons chopped parsley
1 russet potato, cut into thick slices
1 small sweet potato cut into thick slices
1 carrot, cut into 1-inch chunks
1/2 cup apple cider
1/2 cup chicken stock
Salt and pepper to taste
In a large Dutch oven over medium-high, heat the oil. Add the Canadian bacon and saute until lightly browned, 3 to 4 minutes. Using a slotted spoon, transfer the bacon to a small bowl.
Add the sausage to the pan and brown the slices on both sides, about 3 to 4 minutes per side. Transfer the sausage to the bowl of bacon. Add the onions and garlic to the pan, saute for 7 to 8 minutes or until they begin to brown. Stir in the sage, thyme and parsley.
Add the russet and sweet potatos, carrots, apples and meat. Pour the apple cider and chicken stock over everything. Cover and set over medium low heat. Cook until the vegetables and potatoes are very tender, about an hour. Season with salt and pepper as desired.
Home-Corned Beef
NYBirder
Corned beef usually comes in pretty large pieces or in smaller pieces that are often the less-desirable cuts. It can be frustrating for small families. If you would like a smaller cut, you can make your own at home and also control the fat and additives if you're so inclined.
You don't have to use the sodium nitrate if you can't find it or are allergic. This additive for curing the beef makes it the bright red that we're used to seeing but it doesn’t affect the flavor. Without it, your meat will be gray but it will taste just as good--probably better--than what you buy commercially. It can be purchased online or stores that sell supplies for hunters who cure their own meat, like Gander Mountain, etc. There’s another product called Morton’s Tender Quick that has the sugar, salt, and sodium nitrate already mixed. You can use it instead of the separate ingredients following Morton’s directions.
Be sure to use Kosher salt with the recipe below, not table salt. They measure totally different. Personally, I'd put the brine and beef in a sturdy ziplock bag, press out the air, then in a bowl for curing in the fridge.
Home-Corned Beef
By Kevin D. Weeks., About.com Guide
"You may think I'm crazy for suggesting you corn you own beef. Not that it's hard, but it does take a week of letting it sit in the fridge. Nevertheless, it really makes a lot of sense when cooking for two. The typical store-bought corned beef is 3 to 4 pounds and will provide 4 - 6 meals for two whereas if you follow this recipe using flank steak instead of brisket you'll have less leftovers. And home-corned beef is awesomely good. Far better than the stuff at the store."
Serves 2.
1 1/2 lb. flank steak
Brine:
1 1/2 qt. water
3/4 cup KOSHER salt
5 Tbsp. sugar
1 large garlic clove; smashed
2 Tbsp. pickling spice
1/2 tsp. pink salt (sodium nitrAte used for curing, also called Prague Powder #2, optional. Do NOT get sodium nitrite)*
1. Combine brine ingredients in a large sauce pan and bring to a boil, stirring until salt and sugar dissolve.
2. Remove from heat and cool to room temperature. Then refrigerate for 4 hours.
3. Tie flank steak into a roll, place in a bowl and cover with brine. Weight down with a plate to keep it submerged.
4. Refrigerate for 5 days. Remove from brine and rinse.
5. Prepare the corned beef as you would any corned beef - but be ready for a real treat. But because it's a smaller piece of meat reduce cooking time by about 1/3. Note: Be sure to slice the beef across the grain.
*Note: Sodium nitrate is not something most grocery stores have - I get it mail-order. It will keep the meat pink (otherwise the beef turns gray) but it isn't essential in this case because the Kosher salt, sugar, spices and refrigeration provide enough preservative.
Chunky Chicken Noodle Soup
Cooking for 2/tastycook1
1/4 cup diced carrot
2 tablespoons diced celery
2 tablespoons chopped onion
1 teaspoon butter
2-1/2 cups chicken broth
2/3 cup diced cooked chicken
1/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
Dash pepper
1/2 cup uncooked medium egg noodles
1 teaspoon minced fresh parsley
In a large saucepan, saute the carrot, celery and onion in butter until tender. Stir in the broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until tender. Sprinkle with parsley. Yield: 2 servings
Petite Pot Roast
tastycook1
Tender roast beef and veggies aren’t reserved for larger get-togethers anymore! Cross-rib makes a great pot roast and has a compact shape that lends itself to smaller sizes. You may have to ask the butcher to cut you a roast this size or buy a larger one, cut it and freeze the other half for next time.
Boneless beef cross-rib roast 1 lb.
Prepared beef broth 2 1/2 cups
Baby potatoes, larger ones cut in half 1/2 lb.
Medium carrots, cut into 1 inch pieces
Small parsnip, cut into1 inch pieces
Small onion, cut into 4 wedges
Minute tapioca 2 tbsp.
Tomato paste 1 tbsp.
Soy sauce 1 tsp.
Bay leaf 1
Garlic clove, minced 1 (or 1/4 tsp., 1 mL, powder)
Chopped fresh thyme 1/2 tsp. (or 1/8 tsp, dried)
Salt 1/4 tsp.
Pepper 1/8 tsp.
Frozen (or fresh) peas 1/2 cup
Place roast in greased small roasting pan.
Combine next 13 ingredients in medium bowl. Arrange around roast.
Cook, covered, in 350°F (175°C) oven for about 1 1/2 hours until beef
is tender. Remove roast to plate. Cover with foil. Let stand for 15 minutes.
Cut into 6 slices.
Add peas to vegetable mixture. Stir. Cook, covered, in 350°F (175°C) oven for about 10 minutes until peas are heated through. Discard bay leaf. Serve with beef. Serves 2.
Creamy Raspberry Dessert
tastycook1
It’s hard to believe that something so delicious could come from a few simple ingredients! Be creative and try using any combination of jelly powder and liqueur that strikes your fancy. Orange jello and triple sec sounds pretty good to me
Boiling water 1/2 cup
Raspberry jelly powder (gelatin) 3 tbsp.
Half-and-half cream 1/2 cup
Raspberry (or orange) liqueur (optional) 2 tbsp.
Fresh berries, for garnish
Sprigs of fresh mint, for garnish
Stir boiling water into jelly powder in small bowl until dissolved.
Add cream and liqueur. Stir. Pour into two 6 oz. (170 mL) dessert cups.
Chill for about 2 hours until set.
Garnish with berries and mint sprigs. Serves 2.
Pesto-Stuffed Chicken
tastycook1
A delightful, moderately spicy homemade pesto is tucked inside tender chicken breasts. Cooking the chicken in foil packets makes for easy cleanup and convenient serving
Finely chopped fresh parsley 1/3 cup
Finely chopped pine nuts, toasted 2 tbsp.
Olive (or cooking) oil 1 tbsp.
Small garlic clove, minced 1 (or 1/8 tsp., 0.5 mL, powder)
Liquid honey 1/2 tsp.
Finely chopped chipotle pepper in 1/2 tsp.
adobo sauce
Grated orange zest 1/2 tsp.
Boneless, skinless chicken breast halves 2 (4 – 6 oz., 113 – 170 g, each)
Cooking spray
Seasoned salt 1/2 tsp.
Combine first 7 ingredients in small bowl.
Cut deep pocket in thickest part of each chicken breast almost, but not quite, through to other side. Spoon parsley mixture into pocket. Spray chicken with cooking spray. Sprinkle with seasoned salt. Place 1 chicken breast in centre of large piece of foil. Fold edges of foil together over chicken to enclose. Fold ends to seal completely. Repeat with remaining chicken breast. Place packets, seam-side up, on baking sheet. Bake in 450°F (230°C) oven for about 20 minutes until fully cooked and internal temperature of chicken reaches 170°F (77°C). Serves 2.
Country-style Chicken
Company’s Coming / tastycook1
1 tbsp hard margarine
2 chicken thighs and breasts
1/3 c chopped onion
2 tsp AP flour
½ tsp chicken bouillon powder
Sprinkle salt and pepper
1 c canned tomatoes, mashed
1 c small whole mushrooms
Melt the margarine in a frying pan and add the chicken. Brown both sides. Remove to a plate. Add the onions to the pan and saute until soft. Mix in flour, bouillon powder, salt and pepper. Stir in the tomatoes and mushrooms until mixture boils. Return chicken to pan. Cover. Simmer for 40 - 45 minutes until tender.
Pork Chop Bake
Company’s Coming/tastycook1
2 tsp hard margarine
2 loin pork chops
1 c chopped onion
1 tsp AP flour
Sprinkle each salt and pepper
½ c apple juice
1- 2 tsp Soy sauce
Melt margarine in frying pan. Add chops. Add onion to the edge of the pan, away from the chops. Brown chops on both sides and stir onions occasionally as they brown. Transfer the chops to a 1qt casserole dish. Sprinkle the onions with flour, salt and pepper. Mix. Stir in apple juice and soy sauce until the sauce boils and thickens. Pour over the pork chops. Cover. Bake at 350 for about 1hr 15 minutes until pork is tender.
Cheddar Bay Bisquits (ala Red Lobster)
Beema
This is a copy cat recipe that was in the Tampa Tribune several years ago, and it is about as close to the original as any recipe can get. These are the biscuits that are usually put on the table before you order your dinner.... enjoy.
Red Lobster Cheddar Bay Bisquits - makes 12
2 1/2 cups Bisquick baking mix
4 tablespoons (1/2 stick) cold butter
1 heaping cup freshly grated cheddar cheese
3/4 cup cold whole milk
1/4 teaspoon garlic powder
Brush on top:
2 tablespoons butter, melted
1/2 teaspoon garlic powder
1/4 teaspoon dried parsley flakes
Pinch of salt
Preheat oven to 400°. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk and 1/4 teaspoon garlic powder. Mix by hand until combined, but don't overmix.
Drop approximately 1/4 cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop. Bake 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
Just before you take the biscuits out of the oven, melt 2 tablespoons butter in a small bowl in the microwave. Stir in 1/2 teaspoon garlic powder and the parsley flakes. Use a brush to spread this mixture over the tops of all the bisquits. Makes 12. (These reheat well in a toaster oven.)
Post # 3
Re: Cheddar Bay Bisquits (ala Red Lobster)
NYBirder
This must have made the rounds over the years because I think I found a similar version from Food.com not too long ago. They are good. Here are the measurements for two good-sized biscuits (to keep me from eating the whole batch.) A friend and I totally embarrassed ourselves by going through two whole baskets at Red Lobster.
Yield: 2-3 biscuits
1/2 + 1/8 cup Bisquick baking mix
1 tablespoon cold butter
1/4 cup sharp cheddar cheese, grated
1/4 cup + 1 tbsp. cold whole milk
1/16 teaspoon garlic powder
Brush on top:
1/2 tablespoon butter, melted
1/8 teaspoon garlic powder
Pinch dried parsley flakes
Little pinch of salt
Barley Apple Salad
Out of Company's Coming Table For Two/kittyrose
1 1/2 cups vegetable broth
1/8 tsp. ground cumin
1/8 tsp. pepper
1/3 cup pot barley
1/2 cup unpeeled apple
1/2 cup fresh spinach leaves, lightly packed
1/4 cup chopped celery
APPLE HONEY DRESSING
1 Tbsp. apple cider vinegar
2tsp. liquid honey
1 tsp. olive oil
pinch of salt
Combine first 3ingredients in small saucepan. Bring to a boil. Add barley. Stir. Reduce heat to medium-low. Simmer, covered, for about 55 minutes, without stirring, until liquid is absorbed and barley is tender. Transfer to medium bowl. Cool.
Add remaining 3 ingredients.
Apple Honey Dressing: Combine all 4ingredients in small cup. Makes about 2 tbsp. dressing. Drizzle over barley mixture. Toss until coated. Makes about 21/2 cups.
Chicken Tetrazzini Florentine
tastycook1
4 oz spaghetti , broken
4 oz baby spinach, 1 tbsp oil
4oz fresh mushrooms, sliced
1 small onion, chopped
1 cup milk
1/2 tub Philadelphia Herb & Garlic light cream cheese spread
2 cups shredded chicken
1/4 cup parmesan, shredded
3/4 cup shredded mozzarella
Heat oven to 350.
Cook spaghetti in a large pot, as directed on the packet, omitting the salt and adding the spinach to the water for the last minute.
Meanwhile, heat the oil in a non stick skillet on medium heat. Add the onions and mushrooms. Cook and stir for about 4 minutes or until the mushrooms release their juices. Add the milk and cream cheese spread. Cook for 3 - 5 minutes or until the cheese is melted and the sauce is well blended, stirring constantly.
Drain the spaghetti in a colander and rinse with cold water. Drain well. Return to saucepan. Add chicken, mushroom sauce and 2 tbsp Parmesan: mix well. Pour into an 8 x 8 dish sparayed with cooking spray. Cover.
Bake for 25 minutes. Top with mozzarella and remaining Parmesan. Bake uncovered for 8 - 10 minutes or until the spaghetti mixture is hot and bubbly and mozzarella is melted. Let it stand for 10 minutes before serving.
Creamy Garden Pasta
1275
1 1/4 cup uncooked medium shell pasta
2 tablespoons chopped onion
1 teaspoon olive oil
2 teaspoons butter
1 medium garlic clove, minced
1 tablespoon all-purpose flour
1/3 cup chicken broth
1/2 cup milk
1/3 cup chopped carrot
1/3 cup frozen peas
2 oz. cream cheese
2 tablespoons grated Parmesan cheese
salt & pepper to taste
1 teaspoon dried chives
1) Cook pasta according to package directions; drain; set aside and keep warm.
2) Combine onion, olive oil, butter, and garlic in a medium saucepan. Saute for 2-3 minutes; stir in flour.
3) Stir in remaining ingredients. Continue cooking until cream cheese is melted and mixture is slightly thickned. Serve over warm pasta.
Fire and Ice Bisque
Source: Healthy Cooking for Two (or Just You) by Frances Price, R.D.
NYBirder
2 servings
From the author: “This soup is grand for cold sufferers. Because it’s good steaming hot or icy cold, I recommend it for winter or summer consumption. As a health dividend, it packs a double dose of vitamin C in the tomatoes and orange juice.”
1 cup diced canned or fresh tomatoes, with juice
1/4 cup chopped onions
3 quarter-size slices fresh ginger root
1/2-inch x 2-inch strip of orange rind
Ground red pepper, to taste
1 cup orange juice
In a heavy 2-quart saucepan, combine all ingredients, except the orange juice.
Bring to a boil over medium heat, then reduce to low, cover the pan, and simmer for 15 minutes.
Remove from heat and allow to cool to room temperature, then puree in a blender or with a hand blender in the pan. Pour into a non-reactive container (plastic, ceramic, stainless steel, or glass) and stir in the orange juice.
Cover and chill the soup for 2 hours or overnight to blend the flavors. Serve it piping hot or ice-cold.
Microwave Carrot Cake for Two
NYBirder
I just ran across this recipe this morning. It's a departure from the usual mug cakes I've seen. Be sure to use large mugs and under-cook, testing often. The cake will continue cooking a little bit as it stands. It's really easy to overcook cake in the microwave.
Instead of buying a whole carton of buttermilk for this recipe, you could use regular yogurt (not Greek--it's too thick.) Or 1/4 cup milk mixed with 3/4 tsp. vinegar or lemon juice that has stood for 10 min.--it'll curdle--that's OK. You might even be able to use orange juice--it should have enough acid to activate the baking powder.
Microwave Carrot Cake for Two
Contributed by: Michael Symon, the chew, ABC
2 servings
1 egg (separated)
6 tablespoons pastry flour
1 carrot (grated)
3 tablespoons brown sugar
1/4 teaspoon baking soda
2 tablespoons olive oil
2 oz. (1/4 cup) buttermilk
2 tablespoons toasted pecans (crushed)
2 tablespoons golden raisins
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
Zest of 1 orange
Sour cream to garnish
In a small bowl whip egg whites until soft and fluffy.
In another small mixing bowl, mix egg yolk, pastry flour, shredded carrot, brown sugar, baking soda, olive oil, buttermilk, toasted pecans, raisins, nutmeg, cinnamon, orange zest and egg whites. Combine until all ingredients are just incorporated.
Divide between two mugs and microwave on high for 2 to 2 1/2 minutes. Garnish with sour cream and cinnamon and serve.
Applesauce Oatmeal Cookies
1275
I modified this recipe a lot to fit my tastes. These cookies are simple and quick and feature a perfect blend of brown sugar, applesauce, oats, and chocolate chips. They are ready in minutes and always turn out the same. Try this down-sized recipe tonight.
You will need:
1 tablespoon butter, melted
1/4 cup brown sugar
1 tablespoon sugar
2 teaspoons milk
2 tablespoons applesauce
1/3 cup all-purpose flour
6 tablespoons quick oats
1/8 teaspoon baking soda
dash baking powder
dash salt
1/4 cup mini semisweet chocolate chips
1) In a mixer cream butter, sugar, milk, and applesauce until light and fluffy. Beat in flour, oats, baking soda, baking powder, and salt until blended. Stir in chocolate chips.
2) Drop by 1 1/2 inch balls onto an ungreased baking sheet about 2 inches apart. Bake at 350 degrees for 14 minutes or until set.
3) Let cookies cool on pan for 2 minutes before transferring to a wire rack to cool completely.
Yield: 8 cookies
Baked Pasta Carbonara with Ham and Spaghetti Sauce
1275
Try this yummy and quick dinner (it will help you clean out your fridge!)
2/3 cup uncooked radiator pasta
2 eggs
1/4 t. salt
1/8 t. each pepper, dried basil, oregano, and rosemary
2 cooked bacon strips, diced
1/4 cup shredded cheddar cheese
3 T. ricotta cheese
1/4 cup spaghetti sauce
3 T. finely chopped fully cooked ham
1) Cook pasta according to package directions; drain; immediately return to saucepan. Stir in eggs, and cook over medium-low heat until eggs are set. Stir in salt, pepper, basil, oregano, rosemary, and bacon.
2) Place egg noodle mixture in a greased small baking dish. Sprinkle with cheese. Dot with ricotta cheese. Spread with spaghetti sauce. Sprinkle with ham and any additional salt and pepper.
3) Bake; covered; at 350 degrees for 10 minutes or until heated through.
Pork-Sausage Stew
NYBirder
This was broadcast on our cable news channel recently. With the weather turning cooler, it looks really appealing. It could be made with a spicier sausage if you like extra heat. I think chicken or turkey sausage might work in this, too, if you want to lighten it up.
Pork-Sausage Stew
Source: Dan Eaton
Serves: 2-3
1/2 – 3/4 pound pork sausage, sliced into 1 1/2-inch chunks (mild Italian sausage is fine)
1 Tbsp. vegetable oil for browning sliced sausage
1/2 – 3/4 cups rough-chopped onion
1/2 – 3/4 cups peeled rough-chopped carrot
1/2 – 3/4 cups peeled rough-chopped parsnip
1/2 – 3/4 cups peeled rough-chopped turnip
1/2 – 3/4 cups rough chopped-potato (unpeeled is fine)
1 1/2 Tbsp. all-purpose flour
1/2 cup red wine
1 1/2 cups beef stock (unsalted if possible)
1/2 (15-ounce) can chopped tomatoes
1/4 cup rough-chopped fresh parsley
Salt and pepper to taste
After all the knife work is done, get started by browning the sliced pork sausage in a soup pot in a little vegetable oil.
At that point, take the sausage out of the pan and add onion, carrot, parsnip, turnip and potato. Cook that until the onions soften up a bit.
Once the onions have softened up, sprinkle on flour. Stir that in and let it cook for a minute, then add red wine, beef stock and chopped tomatoes and bring it up to a simmer.
Let that simmer along until the vegetables are just cooked through and it has thickened up a little bit and then add the sausage back to the pot and add a handful of chopped fresh parsley. Let it cook until the sausage is cooked through, season to taste and it is good to go!
HINTS:
The stuff that is left in the bottom of the pot after cooking the sausage (called "fond") will add a lot of flavor to the stew and it is a good idea to stir it around to incorporate into the veggies as they're cooking, and use a heavy bottomed pot so it doesn't burn while you're cooking it.
Roasting at 450°
Beema
An article in my local paper caught my eye... it says "when you're hungry, roast; when you're in a rush, roast; when you're in doubt, roast; when you're entertaining, roast." The whole idea is that if you roast at a high temperature, 450, the meat turns our browned, rare and juicy; So, here is the basic plan:
TO ROAST A WHOLE CHICKEN: To get all the meat done, but still juicy, slide the bird into a preheated cast iron skillet and put it in a 450° oven for 30 minutes, then turn off the heat, and the bird stays in the oven to continue cooking for another 30 minutes. Foolproof and dead simple... the bird will be tender, juicy and perfectly cooked.
BEEF TENDERLOIN; Season the beef to your taste, sear on all sides in an oven proof skillet, and then stick in the preheated oven for 15 to 20 minutes, and it will be perfect.
Sounds too good to be true, but I am drooling and ready to try it. How about you? Size makes no difference....
Re: Roasting at 450°
Lilly
OK - I found it - I tried it - and it worked!
High Temperature Eye of Round Roast
Preheat the oven to 500 degrees F (260 degrees C). Season the roast with salt and pepper and place in a roasting pan or baking dish. Do not cover or add water.
Place the roast in the preheated oven. Reduce the temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (seven minutes per pound) then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time!
Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C). Carve into thin slices to serve. allrecipes.com/recipe/high-temperature-eye-of-round-roast/detail.aspx
Re: Roasting at 450°
NYBirder
It's tempting but I'm not sure if it would work well for me since I used a counter-top oven (albeit a high-end one) for my roasting which may not hold the temp long enough to finish baking. I get an extremely crispy chicken at about the same timing at 425F for a chicken that must not be more than 4 lb.--mine are usually about 3 lb. Any bigger and the breast dries out before the rest is done. I start it breast-side down on a rack in a shallow pan and flip it after 30 min. You can really speed this up by butterflying the chicken and not flipping it--it only takes about 35-40 minutes at that temperature.
In the same vein, I've had good luck with an eye-of-round roast using an America's Test Kitchen method where it's browned on the outside on top of the stove, roasted at a really low temp to an underdone internal temp and then flash browned at 500F. It turned out really juicy and tender but it does take longer to do especially for larger roasts. Since I cook for just myself, I usually do small roasts running about 1 - 1 1/2 lb. I've found that the method has to be a little different for that size to get a nice brown on the outside without over-cooking the interior.
In a regular oven with larger cuts of meat, I don't see why the high-temp method shouldn't work, though.
Re: Roasting at 450°
Beema
I gave you only the very short version of the recipe for beef at 450... here is the full text, and the full recipe:
ROAST A WHOLE BEEF TENDERLOIN
It takes a good measure of confidence and faith to blast this pricey, unforgiving cut and expect it turn out rare. But our tested recipe is worth the angst. The pre-seasoned beef is browned and seared thoroughly on all sides, giving it a hea start on the cooking. To finish, it is placed in a preheated oven to roast for a mere 10 to 20 minutes, then it is transferred to a board to rest. Result? Brown, beautiful crust, pink and juicy interior. Once done, serve the featst when you are good ready because the roast will wait. I like either just warm or at room temperature.
4-pound beef tenerloin, trimmed and tied
1 tablespoon kosher salt, more to taste
1 teaspoon black pepper, more to taste
1 teaspoon chopped fresh rosemary
1 fat clove garlic, coarsely chopped
2 tablespoons extra virgin olive oil
Season the tenderloin with the salt, pepper, rosemary and garlic. Cover and refrigerate for at least two hours or preferabley overnight. Let the met come to room temperature for 1 hour before roasting.
Preheat oven to 450°. Wipe off as much garlic as possible (it tends to burn).
In a large, oven proof skillet over high heat, heat the oil. And the meat and thoroughly brown all over, 4 to 5 minutes per side.
Place the hot skillet on the middle rack and roast until an instant read themometer shows 120 degrees (for rare), 10 t0 20 minutes. Remove from the oven and let the meat rest for 10 minutes before carving. Makes about 8 to 10 servings. (Smaller cuts require the same amount of roasting time).
For the sauce: In a small bown which 2 cups creme fraiche with 1/4 cup white horseradish and the grated zest of 1/2 orange. Season to taste with salt and pepper, and serve alongside the tenderloin.
FOR THE CHICKEN: The skillet is put into a cold oven, so oven and skillet are heated to 450° simultaneously. Using extreme care, remove the hot skillet from the oven, slide the chicken, breast side up, into the skillet. Roast for 25 to 30 minutes. Turn the oven off, laeve the chicken inside for another 25 or 30 minutes, and do not open the oven door during that time. Then remove the chicken from the oven and from the skillet to rest on a carving board. Let it rest for another 20 minutes, during which time you be making pan gravy.
These recipes are from Barbara Kafka's book ROASTING, 1995, reprinted in the Tampa Bay Times.
Orange Bundt Cake for a Small Bundt Pan
This recipe uses a 6-cup bundt pan.
NYBirder
Orange Bundt Cake
Servings: 6
www.tasteofhome.com/recipes/Orange-Bundt-Cake-2
"This recipe was given to me by my mother-in-law, who got it from her mother-in-law. Although Grandma Tucker has been gone for years now, her wonderful cake brings back sweet memories. -Melissa Tucker, Ozark, Arkansas"
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 1/2 teaspoons grated orange peel
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup milk
GLAZE:
1 cup confectioners' sugar
4 teaspoons orange juice
In a mixing bowl, cream butter and sugar until fluffy; beat in the eggs, orange peel and extracts. Combine flour and baking powder; add to creamed mixture alternately with milk.
Pour into a greased and floured 6-cup fluted tube pan. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool. For glaze, combine the confectioners' sugar and juice until smooth. Spoon over cake.
Re: Orange Bundt Cake for a Small Bundt Pan
thegeema
This recipe should work in the 6 cup Bundt "cupcake/muffin" pan (or whatever it is called). Because you can use the small bundt pan recipe (which is 1/2 the size of a regular bundt pan) for the 6 cup Bundt "muffin" pan.
Re: Orange Bundt Cake for a Small Bundt Pan
c3clark
Thanks, NYBirder---This sounds good. I think I'd use some orange extract instead of the vanilla to bring out more of the orange flavor. I have the small bundt pans--6 one cup--but kinda fancy. Boy, are they ever hard to clean everything out of the tiny grooves. I like making cakes in them cause I freeze them individually and that's just right for my husband to have for one or two desserts. I'm going to try this one soon since almost all of the zucchini bread and friendship bread that I had in the freezer is gone.
Re: Orange Bundt Cake for a Small Bundt Pan
NYBirder
To boost the orange flavor, you could add some grated orange peel.
I'm thinking that this could be baked in a loaf pan, too--but I'm not sure what size. Also, I noticed some small foil tube pans for sale in the market the other day that appeared to be about the same size as the small bundt pan.
Re: Orange Bundt Cake for a Small Bundt Pan
c3clark
There's 1 1/2 t grated orange peel in the directions, but I'm sure a little more wouldn't hurt. Sometimes when I bake something with citrus, the flavor isn't really strong---then I wish I would have boosted it a little. As far as the size of the loaf pan---you could always use the mini ones and just fill as many as you need.
Re: Orange Bundt Cake for a Small Bundt Pan
NYBirder
You're right--I was looking at one of the comments from people who had made the recipe. They added extra orange peel--a total of 10 gms--would that be a total of 2 tsp.? Someone else added 1/2 cup of orange marmalade with peel, a pinch of cinnamon, and a pinch of nutmeg. That sounds good, too.
I checked some similar recipes and I think this would work in an 8" x 4" or 8.5" x 4.5" loaf.
Baked Onion-Smothered Pork Chops
NYBirder
This is a recipe I put together for supper last night--it's a combination of several different ones I've made before. It makes a generous amount of gravy to enjoy over rice, noodles or mashed potatoes. I served up mine over brown rice.
Baked Onion-Smothered Pork Chops
2-4 servings
2-4 lean pork chops (1/2- 3/4-inch thickness)
Creole seasoning (I used Tony Chachere’s—or any other seasoning salt of your choice)
Freshly ground black pepper
1 large sweet onion, sliced
2 cloves garlic, minced
1 tbsp. butter, melted
1 can reduced-sodium, reduced-fat cream of celery soup (or cream of mushroom)
2/3 cup (1 small can) evaporated milk, regular or reduced fat (not sweetened condensed milk)
1/3 cup water
Note: I baked this with three chops in a 7” x 11” pan, but you could prepare this totally in an oven-proof skillet like cast iron. Or you can simmer it on top of the stove in a skillet with a tight lid.
Sprinkle pork chops well with Creole seasoning on both sides. If your seasoning does not contain salt, sprinkle them with salt, too. Also sprinkle generously with freshly ground black pepper.
In a skillet on top of the stove over medium high heat, melt the butter and brown the pork chops on both sides. Do not cook through since they will finish baking in the oven.
Remove the pork chops to a single layer in the baking pan. Remove excess fat left in the skillet, leaving a little to finish the onions. Add the sliced onions and sauté until they are translucent and lightly browned, scraping up any brown bits in the bottom. Add the garlic when the onions are getting near to done to avoid burning. Top the pork chops with the onions and garlic.
Combine the soup and evaporated milk in a small bowl. Add the water to the skillet to absorb any flavors left in the pan and mix it with the soup and milk. Pour mixture over and around pork chops.
Bake uncovered in a preheated 350°F oven for about 45 minutes to 1 hour 15 minutes or until the pork chops are very tender, stirring now and then.
Season to taste if necessary before serving.
Slow Cooker Orange Chicken
www.sixsistersstuff.com/2011/09/slow-cooker-orange-chicken.html
c3clark
Just use 2 chicken breasts and the same amount of everything else.
I tried a new slow cooker chicken recipe today and I have to say that it was very good! It's really easy to prepare and the sauce came out good and thick...didn't have to add any cornstarch to thicken it...it was just right. This would also be quick and easy to make in a pan on the stove, but I like the slow cooker since by afternoon my energy level is waaay down!
Boneless chicken breasts, chopped into small chunks (I used about 4)
1/3 cup flour
Olive oil
1/2 tbl. salt
1 teaspoon balsamic vinegar
3 tbl. ketchup
6 oz. frozen orange juice concentrate (thaw or throw it in the microwave for 45 seconds)
4 tbl. brown sugar
In a bowl, mix the orange juice, brown sugar, vinegar, salt, and ketchup. Pour the flour in a small bowl. Cover the chicken breast chunks in flour and shake off the excess.
Pour a small amount of olive oil in a skillet and brown the flour-covered chicken.
The chicken doesn't need to be fully cooked since it's going in the crock pot.
After the chicken is done cooking, pour the pieces into the crock pot. Then cover the chicken with your sauce mixture and give the pot a stir.
Cook on low for 5-6 hours or on high for 2-3.
Serve over rice and even add veggies if you want a healthier meal.
2012 March Recipes
1. Oven Fish 'n' Chips for Two
2. Beef Barley Stew for Two
3. Old Fashioned Chocolate Cookies
4. Caramelized Onions in Slow Cooker
5. White Chicken Pizza
6. Hearty Tomato, Sausage and Bean Soup
7. Dublin Coddle
8. Home Corned Beef
9. Chucky Chicken Noodle Soup for Two
10. Salisbury Steak
11. Petite Pot Roast
12. Creamy Raspberry Dessert
13. Pesto Stuffed Chicken
14. Cranberry Apple Cake
15. Country Style Chicken
16. Pork Chop Bake
17. Cheddar Bay Biscuits (ala Red Lobster)
18. Barley Apple Salad
19. Chicken Tetrazzini Florentine
20. Creamy Garden Pasta
21. Colcannon
22. Fire and Ice Bisque
23. Microwave Carrot Cake for Two
24. Applesauce Oatmeal Cookies
25. Baked Pasta Carbonara with Ham and Spaghetti Sauce
26. Pork Sausage Stew
27. Roasting at 450°
28. Orange Bundt Cake for a small pan
20. Baked Onion-Smothered Pork Chops
30. Slow Cooker Orange Chicken
Oven Fish 'n' Chips
Crunchy fillets with a kick of cayenne and crispy potatoes are a quick and tasty light meal for two, suggests Janice Mitchell in Aurora, Colorado.
2 Servings Prep: 20 min. Bake: 25 min.
Ingredients
1 tablespoon olive oil
1/4 teaspoon pepper, divided
2 medium potatoes, peeled
3 tablespoons all-purpose flour
1 egg
1 tablespoon water
1/3 cup crushed cornflakes
1-1/2 teaspoons grated Parmesan cheese
Dash cayenne pepper
1/2 pound haddock fillets
Tartar sauce, optional
Directions
In a large bowl, combine oil and 1/8 teaspoon pepper. Cut potatoes lengthwise into 1/2-in. strips. Add to oil mixture and toss to coat. Place on a baking sheet coated with cooking spray. Bake at 425° for 25-30 minutes or until golden brown and crisp.
Meanwhile, in a shallow bowl, combine flour and remaining pepper. In another shallow bowl, beat egg and water. In a third bowl, combine the cornflakes, cheese and cayenne. Dredge fillets in flour, then dip in egg mixture and coat with crumbs.
Place on a baking sheet coated with cooking spray. Bake at 425° for 10-15 minutes or until fish flakes easily with a fork. Serve with chips and tartar sauce if desired. Yield: 2 servings.
Nutrition Facts: 1 serving (calculated without tartar sauce) equals 358 calories, 10 g fat (2 g saturated fat), 131 mg cholesterol, 204 mg sodium, 39 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 2 fat
Beef Barley Stew for Two
Hearty and easy to fix, this thick stew, from Lisa Kolenicn of Regina, Saskatchewan, has a comforting, chili-like flavor. "It's my best barley recipe. I'm sure you'll agree that it's a tasty dish."
3 Servings
1/2 pound lean ground beef (90% lean)
1/2 cup sliced celery
1/3 cup chopped onion
1-3/4 cups water
2 teaspoons reduced-sodium beef bouillon granules
1-1/2 teaspoons chili powder
1/4 teaspoon pepper
1/2 cup quick-cooking barley
1 can (14-1/2 ounces) diced tomatoes, undrained
In a large saucepan, cook the beef, celery and onion over medium heat until meat is no longer pink and vegetables are tender; drain.
Stir in the water, bouillon, chili powder and pepper. Bring to a boil. Stir in barley. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Stir in tomatoes; heat through.
Yield: 4 cups.
Old-Fashioned Chocolate Cookies
1275
This down-sized chocolate cookie recipe is a favorite. Rolled in sugar and a crackly appearance adds to the charm of these country style cookies. In using chilled flour, there is no need to refridgerate the batter before baking. All-purpose flour can be use in place of whole wheat; but I prefer whole wheat. So yummy!
You will need:
1/2 cup butter, softened
10 tablespoons sugar
1 egg
1 teaspoon vanilla extract
1 heaping cup chilled whole wheat flour
6 tablespoons cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
sugar for rolling
1) In a mixer cream butter and sugar until light and fluffy. Beat in eggs and vanilla extract.
2) Gradually beat in flour, cocoa powder, baking soda, and salt until combined.
3) Roll into 1 1/2 inch balls; roll in sugar; place on a greased baking sheet 1 1/2 inches apart.
4) Bake at 350 degrees for 10-12 minutes or until set.
5) Let cool on pans for 2 minutes before removing to wire racks to cool completely. Yield: 18 cookies
White Chicken Pizza
NYBirder
I haven't made this yet but it certainly appeals to me. I like everything in it plus I'm always looking for ways to use up leftover roast chicken. You could, of course, make this with a pre-baked crust or your own home-made. If you don't have fresh thyme leaves, use 1/3 tsp. dried.
White Chicken Pizza with Caramelized Sweet Onions
Source: Pillsbury
Try this tomato-free pizza with sweet onions, deli rotisserie chicken, Alfredo sauce, and easy refrigerated pizza crust.
Makes: 4 servings
1 can Pillsbury® refrigerated classic pizza crust
2 tablespoons butter or margarine*
3 cups halved thinly sliced sweet onions
1 teaspoon sugar
1 teaspoon fresh thyme leaves
2 oz. cream cheese* (For extra flavor, substitute garlic-and-herbs spreadable cheese for the cream cheese.)
1/3 cup refrigerated Alfredo pasta sauce (from 10-oz container)*
1 cup shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)*
Heat oven to 400 F. Grease 12-inch pizza pan. Unroll dough; place in greased pan. Starting at center, press out dough to edge of pan. Bake 10 to 12 minutes or until crust begins to brown.
Meanwhile, in 10-inch skillet, melt butter over medium heat. Cook onions and sugar in butter 20 to 25 minutes, stirring frequently, until deep golden brown and caramelized; stir in thyme leaves.
Spread cream cheese evenly over pizza crust. Top with Alfredo sauce, shredded chicken and caramelized onions. Bake an additional 10 to 12 minutes or until cheese is melted and crust is golden brown.
* You can cut some corners on the fat content:
Reduce the amount of butter for the onions or use a smaller amount of olive oil. When you first start them, add a tiny touch of water after the juices have evaporated to steam them some more and be sure to stir them often as that liquid evaporates and they brown on low, low heat. Of course, you could caramelize your onions in a crockpot with a lower fat content. If you do them in the crockpot, you could make extras for other purposes. Yum. Seehttp://community.tasteofhome.com/community_forums/f/204079/t/856588.aspx
You can also use low-fat cream cheese and reduced-fat Alfredo. If you dice the chicken small, you could probably cut down a little on that amount, too.
Dublin Coddle
Beema
Just in time for St. Patrick's Day, my newspaper printed a healthier version of one of Ireland's national dishes. The original is supposedly rich in fats, so this one keeps the flavors but eliminates a lot of the fats. And, added to this version, "for a final punch of flavor," are apples and apple cider. The recipe was was for six, but I have cut each ingredient in half to make it for three... I have not made this yet, but plan to do so soon.
1 tablespoon canola or vegetable oil
3 ounces Canadian bacon, chopped (less fat content than American bacon)
5 ounces chicken sausages (any variety) sliced into 1-inch-thick diagonal slices
1 yellow onion, sliced
1 1/2 cloves garlic, sliced
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
2 tablespoons chopped parsley
1 russet potato, cut into thick slices
1 small sweet potato cut into thick slices
1 carrot, cut into 1-inch chunks
1/2 cup apple cider
1/2 cup chicken stock
Salt and pepper to taste
In a large Dutch oven over medium-high, heat the oil. Add the Canadian bacon and saute until lightly browned, 3 to 4 minutes. Using a slotted spoon, transfer the bacon to a small bowl.
Add the sausage to the pan and brown the slices on both sides, about 3 to 4 minutes per side. Transfer the sausage to the bowl of bacon. Add the onions and garlic to the pan, saute for 7 to 8 minutes or until they begin to brown. Stir in the sage, thyme and parsley.
Add the russet and sweet potatos, carrots, apples and meat. Pour the apple cider and chicken stock over everything. Cover and set over medium low heat. Cook until the vegetables and potatoes are very tender, about an hour. Season with salt and pepper as desired.
Home-Corned Beef
NYBirder
Corned beef usually comes in pretty large pieces or in smaller pieces that are often the less-desirable cuts. It can be frustrating for small families. If you would like a smaller cut, you can make your own at home and also control the fat and additives if you're so inclined.
You don't have to use the sodium nitrate if you can't find it or are allergic. This additive for curing the beef makes it the bright red that we're used to seeing but it doesn’t affect the flavor. Without it, your meat will be gray but it will taste just as good--probably better--than what you buy commercially. It can be purchased online or stores that sell supplies for hunters who cure their own meat, like Gander Mountain, etc. There’s another product called Morton’s Tender Quick that has the sugar, salt, and sodium nitrate already mixed. You can use it instead of the separate ingredients following Morton’s directions.
Be sure to use Kosher salt with the recipe below, not table salt. They measure totally different. Personally, I'd put the brine and beef in a sturdy ziplock bag, press out the air, then in a bowl for curing in the fridge.
Home-Corned Beef
By Kevin D. Weeks., About.com Guide
"You may think I'm crazy for suggesting you corn you own beef. Not that it's hard, but it does take a week of letting it sit in the fridge. Nevertheless, it really makes a lot of sense when cooking for two. The typical store-bought corned beef is 3 to 4 pounds and will provide 4 - 6 meals for two whereas if you follow this recipe using flank steak instead of brisket you'll have less leftovers. And home-corned beef is awesomely good. Far better than the stuff at the store."
Serves 2.
1 1/2 lb. flank steak
Brine:
1 1/2 qt. water
3/4 cup KOSHER salt
5 Tbsp. sugar
1 large garlic clove; smashed
2 Tbsp. pickling spice
1/2 tsp. pink salt (sodium nitrAte used for curing, also called Prague Powder #2, optional. Do NOT get sodium nitrite)*
1. Combine brine ingredients in a large sauce pan and bring to a boil, stirring until salt and sugar dissolve.
2. Remove from heat and cool to room temperature. Then refrigerate for 4 hours.
3. Tie flank steak into a roll, place in a bowl and cover with brine. Weight down with a plate to keep it submerged.
4. Refrigerate for 5 days. Remove from brine and rinse.
5. Prepare the corned beef as you would any corned beef - but be ready for a real treat. But because it's a smaller piece of meat reduce cooking time by about 1/3. Note: Be sure to slice the beef across the grain.
*Note: Sodium nitrate is not something most grocery stores have - I get it mail-order. It will keep the meat pink (otherwise the beef turns gray) but it isn't essential in this case because the Kosher salt, sugar, spices and refrigeration provide enough preservative.
Chunky Chicken Noodle Soup
Cooking for 2/tastycook1
1/4 cup diced carrot
2 tablespoons diced celery
2 tablespoons chopped onion
1 teaspoon butter
2-1/2 cups chicken broth
2/3 cup diced cooked chicken
1/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
Dash pepper
1/2 cup uncooked medium egg noodles
1 teaspoon minced fresh parsley
In a large saucepan, saute the carrot, celery and onion in butter until tender. Stir in the broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until tender. Sprinkle with parsley. Yield: 2 servings
Petite Pot Roast
tastycook1
Tender roast beef and veggies aren’t reserved for larger get-togethers anymore! Cross-rib makes a great pot roast and has a compact shape that lends itself to smaller sizes. You may have to ask the butcher to cut you a roast this size or buy a larger one, cut it and freeze the other half for next time.
Boneless beef cross-rib roast 1 lb.
Prepared beef broth 2 1/2 cups
Baby potatoes, larger ones cut in half 1/2 lb.
Medium carrots, cut into 1 inch pieces
Small parsnip, cut into1 inch pieces
Small onion, cut into 4 wedges
Minute tapioca 2 tbsp.
Tomato paste 1 tbsp.
Soy sauce 1 tsp.
Bay leaf 1
Garlic clove, minced 1 (or 1/4 tsp., 1 mL, powder)
Chopped fresh thyme 1/2 tsp. (or 1/8 tsp, dried)
Salt 1/4 tsp.
Pepper 1/8 tsp.
Frozen (or fresh) peas 1/2 cup
Place roast in greased small roasting pan.
Combine next 13 ingredients in medium bowl. Arrange around roast.
Cook, covered, in 350°F (175°C) oven for about 1 1/2 hours until beef
is tender. Remove roast to plate. Cover with foil. Let stand for 15 minutes.
Cut into 6 slices.
Add peas to vegetable mixture. Stir. Cook, covered, in 350°F (175°C) oven for about 10 minutes until peas are heated through. Discard bay leaf. Serve with beef. Serves 2.
Creamy Raspberry Dessert
tastycook1
It’s hard to believe that something so delicious could come from a few simple ingredients! Be creative and try using any combination of jelly powder and liqueur that strikes your fancy. Orange jello and triple sec sounds pretty good to me
Boiling water 1/2 cup
Raspberry jelly powder (gelatin) 3 tbsp.
Half-and-half cream 1/2 cup
Raspberry (or orange) liqueur (optional) 2 tbsp.
Fresh berries, for garnish
Sprigs of fresh mint, for garnish
Stir boiling water into jelly powder in small bowl until dissolved.
Add cream and liqueur. Stir. Pour into two 6 oz. (170 mL) dessert cups.
Chill for about 2 hours until set.
Garnish with berries and mint sprigs. Serves 2.
Pesto-Stuffed Chicken
tastycook1
A delightful, moderately spicy homemade pesto is tucked inside tender chicken breasts. Cooking the chicken in foil packets makes for easy cleanup and convenient serving
Finely chopped fresh parsley 1/3 cup
Finely chopped pine nuts, toasted 2 tbsp.
Olive (or cooking) oil 1 tbsp.
Small garlic clove, minced 1 (or 1/8 tsp., 0.5 mL, powder)
Liquid honey 1/2 tsp.
Finely chopped chipotle pepper in 1/2 tsp.
adobo sauce
Grated orange zest 1/2 tsp.
Boneless, skinless chicken breast halves 2 (4 – 6 oz., 113 – 170 g, each)
Cooking spray
Seasoned salt 1/2 tsp.
Combine first 7 ingredients in small bowl.
Cut deep pocket in thickest part of each chicken breast almost, but not quite, through to other side. Spoon parsley mixture into pocket. Spray chicken with cooking spray. Sprinkle with seasoned salt. Place 1 chicken breast in centre of large piece of foil. Fold edges of foil together over chicken to enclose. Fold ends to seal completely. Repeat with remaining chicken breast. Place packets, seam-side up, on baking sheet. Bake in 450°F (230°C) oven for about 20 minutes until fully cooked and internal temperature of chicken reaches 170°F (77°C). Serves 2.
Country-style Chicken
Company’s Coming / tastycook1
1 tbsp hard margarine
2 chicken thighs and breasts
1/3 c chopped onion
2 tsp AP flour
½ tsp chicken bouillon powder
Sprinkle salt and pepper
1 c canned tomatoes, mashed
1 c small whole mushrooms
Melt the margarine in a frying pan and add the chicken. Brown both sides. Remove to a plate. Add the onions to the pan and saute until soft. Mix in flour, bouillon powder, salt and pepper. Stir in the tomatoes and mushrooms until mixture boils. Return chicken to pan. Cover. Simmer for 40 - 45 minutes until tender.
Pork Chop Bake
Company’s Coming/tastycook1
2 tsp hard margarine
2 loin pork chops
1 c chopped onion
1 tsp AP flour
Sprinkle each salt and pepper
½ c apple juice
1- 2 tsp Soy sauce
Melt margarine in frying pan. Add chops. Add onion to the edge of the pan, away from the chops. Brown chops on both sides and stir onions occasionally as they brown. Transfer the chops to a 1qt casserole dish. Sprinkle the onions with flour, salt and pepper. Mix. Stir in apple juice and soy sauce until the sauce boils and thickens. Pour over the pork chops. Cover. Bake at 350 for about 1hr 15 minutes until pork is tender.
Cheddar Bay Bisquits (ala Red Lobster)
Beema
This is a copy cat recipe that was in the Tampa Tribune several years ago, and it is about as close to the original as any recipe can get. These are the biscuits that are usually put on the table before you order your dinner.... enjoy.
Red Lobster Cheddar Bay Bisquits - makes 12
2 1/2 cups Bisquick baking mix
4 tablespoons (1/2 stick) cold butter
1 heaping cup freshly grated cheddar cheese
3/4 cup cold whole milk
1/4 teaspoon garlic powder
Brush on top:
2 tablespoons butter, melted
1/2 teaspoon garlic powder
1/4 teaspoon dried parsley flakes
Pinch of salt
Preheat oven to 400°. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk and 1/4 teaspoon garlic powder. Mix by hand until combined, but don't overmix.
Drop approximately 1/4 cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop. Bake 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
Just before you take the biscuits out of the oven, melt 2 tablespoons butter in a small bowl in the microwave. Stir in 1/2 teaspoon garlic powder and the parsley flakes. Use a brush to spread this mixture over the tops of all the bisquits. Makes 12. (These reheat well in a toaster oven.)
Post # 3
Re: Cheddar Bay Bisquits (ala Red Lobster)
NYBirder
This must have made the rounds over the years because I think I found a similar version from Food.com not too long ago. They are good. Here are the measurements for two good-sized biscuits (to keep me from eating the whole batch.) A friend and I totally embarrassed ourselves by going through two whole baskets at Red Lobster.
Yield: 2-3 biscuits
1/2 + 1/8 cup Bisquick baking mix
1 tablespoon cold butter
1/4 cup sharp cheddar cheese, grated
1/4 cup + 1 tbsp. cold whole milk
1/16 teaspoon garlic powder
Brush on top:
1/2 tablespoon butter, melted
1/8 teaspoon garlic powder
Pinch dried parsley flakes
Little pinch of salt
Barley Apple Salad
Out of Company's Coming Table For Two/kittyrose
1 1/2 cups vegetable broth
1/8 tsp. ground cumin
1/8 tsp. pepper
1/3 cup pot barley
1/2 cup unpeeled apple
1/2 cup fresh spinach leaves, lightly packed
1/4 cup chopped celery
APPLE HONEY DRESSING
1 Tbsp. apple cider vinegar
2tsp. liquid honey
1 tsp. olive oil
pinch of salt
Combine first 3ingredients in small saucepan. Bring to a boil. Add barley. Stir. Reduce heat to medium-low. Simmer, covered, for about 55 minutes, without stirring, until liquid is absorbed and barley is tender. Transfer to medium bowl. Cool.
Add remaining 3 ingredients.
Apple Honey Dressing: Combine all 4ingredients in small cup. Makes about 2 tbsp. dressing. Drizzle over barley mixture. Toss until coated. Makes about 21/2 cups.
Chicken Tetrazzini Florentine
tastycook1
4 oz spaghetti , broken
4 oz baby spinach, 1 tbsp oil
4oz fresh mushrooms, sliced
1 small onion, chopped
1 cup milk
1/2 tub Philadelphia Herb & Garlic light cream cheese spread
2 cups shredded chicken
1/4 cup parmesan, shredded
3/4 cup shredded mozzarella
Heat oven to 350.
Cook spaghetti in a large pot, as directed on the packet, omitting the salt and adding the spinach to the water for the last minute.
Meanwhile, heat the oil in a non stick skillet on medium heat. Add the onions and mushrooms. Cook and stir for about 4 minutes or until the mushrooms release their juices. Add the milk and cream cheese spread. Cook for 3 - 5 minutes or until the cheese is melted and the sauce is well blended, stirring constantly.
Drain the spaghetti in a colander and rinse with cold water. Drain well. Return to saucepan. Add chicken, mushroom sauce and 2 tbsp Parmesan: mix well. Pour into an 8 x 8 dish sparayed with cooking spray. Cover.
Bake for 25 minutes. Top with mozzarella and remaining Parmesan. Bake uncovered for 8 - 10 minutes or until the spaghetti mixture is hot and bubbly and mozzarella is melted. Let it stand for 10 minutes before serving.
Creamy Garden Pasta
1275
1 1/4 cup uncooked medium shell pasta
2 tablespoons chopped onion
1 teaspoon olive oil
2 teaspoons butter
1 medium garlic clove, minced
1 tablespoon all-purpose flour
1/3 cup chicken broth
1/2 cup milk
1/3 cup chopped carrot
1/3 cup frozen peas
2 oz. cream cheese
2 tablespoons grated Parmesan cheese
salt & pepper to taste
1 teaspoon dried chives
1) Cook pasta according to package directions; drain; set aside and keep warm.
2) Combine onion, olive oil, butter, and garlic in a medium saucepan. Saute for 2-3 minutes; stir in flour.
3) Stir in remaining ingredients. Continue cooking until cream cheese is melted and mixture is slightly thickned. Serve over warm pasta.
Fire and Ice Bisque
Source: Healthy Cooking for Two (or Just You) by Frances Price, R.D.
NYBirder
2 servings
From the author: “This soup is grand for cold sufferers. Because it’s good steaming hot or icy cold, I recommend it for winter or summer consumption. As a health dividend, it packs a double dose of vitamin C in the tomatoes and orange juice.”
1 cup diced canned or fresh tomatoes, with juice
1/4 cup chopped onions
3 quarter-size slices fresh ginger root
1/2-inch x 2-inch strip of orange rind
Ground red pepper, to taste
1 cup orange juice
In a heavy 2-quart saucepan, combine all ingredients, except the orange juice.
Bring to a boil over medium heat, then reduce to low, cover the pan, and simmer for 15 minutes.
Remove from heat and allow to cool to room temperature, then puree in a blender or with a hand blender in the pan. Pour into a non-reactive container (plastic, ceramic, stainless steel, or glass) and stir in the orange juice.
Cover and chill the soup for 2 hours or overnight to blend the flavors. Serve it piping hot or ice-cold.
Microwave Carrot Cake for Two
NYBirder
I just ran across this recipe this morning. It's a departure from the usual mug cakes I've seen. Be sure to use large mugs and under-cook, testing often. The cake will continue cooking a little bit as it stands. It's really easy to overcook cake in the microwave.
Instead of buying a whole carton of buttermilk for this recipe, you could use regular yogurt (not Greek--it's too thick.) Or 1/4 cup milk mixed with 3/4 tsp. vinegar or lemon juice that has stood for 10 min.--it'll curdle--that's OK. You might even be able to use orange juice--it should have enough acid to activate the baking powder.
Microwave Carrot Cake for Two
Contributed by: Michael Symon, the chew, ABC
2 servings
1 egg (separated)
6 tablespoons pastry flour
1 carrot (grated)
3 tablespoons brown sugar
1/4 teaspoon baking soda
2 tablespoons olive oil
2 oz. (1/4 cup) buttermilk
2 tablespoons toasted pecans (crushed)
2 tablespoons golden raisins
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
Zest of 1 orange
Sour cream to garnish
In a small bowl whip egg whites until soft and fluffy.
In another small mixing bowl, mix egg yolk, pastry flour, shredded carrot, brown sugar, baking soda, olive oil, buttermilk, toasted pecans, raisins, nutmeg, cinnamon, orange zest and egg whites. Combine until all ingredients are just incorporated.
Divide between two mugs and microwave on high for 2 to 2 1/2 minutes. Garnish with sour cream and cinnamon and serve.
Applesauce Oatmeal Cookies
1275
I modified this recipe a lot to fit my tastes. These cookies are simple and quick and feature a perfect blend of brown sugar, applesauce, oats, and chocolate chips. They are ready in minutes and always turn out the same. Try this down-sized recipe tonight.
You will need:
1 tablespoon butter, melted
1/4 cup brown sugar
1 tablespoon sugar
2 teaspoons milk
2 tablespoons applesauce
1/3 cup all-purpose flour
6 tablespoons quick oats
1/8 teaspoon baking soda
dash baking powder
dash salt
1/4 cup mini semisweet chocolate chips
1) In a mixer cream butter, sugar, milk, and applesauce until light and fluffy. Beat in flour, oats, baking soda, baking powder, and salt until blended. Stir in chocolate chips.
2) Drop by 1 1/2 inch balls onto an ungreased baking sheet about 2 inches apart. Bake at 350 degrees for 14 minutes or until set.
3) Let cookies cool on pan for 2 minutes before transferring to a wire rack to cool completely.
Yield: 8 cookies
Baked Pasta Carbonara with Ham and Spaghetti Sauce
1275
Try this yummy and quick dinner (it will help you clean out your fridge!)
2/3 cup uncooked radiator pasta
2 eggs
1/4 t. salt
1/8 t. each pepper, dried basil, oregano, and rosemary
2 cooked bacon strips, diced
1/4 cup shredded cheddar cheese
3 T. ricotta cheese
1/4 cup spaghetti sauce
3 T. finely chopped fully cooked ham
1) Cook pasta according to package directions; drain; immediately return to saucepan. Stir in eggs, and cook over medium-low heat until eggs are set. Stir in salt, pepper, basil, oregano, rosemary, and bacon.
2) Place egg noodle mixture in a greased small baking dish. Sprinkle with cheese. Dot with ricotta cheese. Spread with spaghetti sauce. Sprinkle with ham and any additional salt and pepper.
3) Bake; covered; at 350 degrees for 10 minutes or until heated through.
Pork-Sausage Stew
NYBirder
This was broadcast on our cable news channel recently. With the weather turning cooler, it looks really appealing. It could be made with a spicier sausage if you like extra heat. I think chicken or turkey sausage might work in this, too, if you want to lighten it up.
Pork-Sausage Stew
Source: Dan Eaton
Serves: 2-3
1/2 – 3/4 pound pork sausage, sliced into 1 1/2-inch chunks (mild Italian sausage is fine)
1 Tbsp. vegetable oil for browning sliced sausage
1/2 – 3/4 cups rough-chopped onion
1/2 – 3/4 cups peeled rough-chopped carrot
1/2 – 3/4 cups peeled rough-chopped parsnip
1/2 – 3/4 cups peeled rough-chopped turnip
1/2 – 3/4 cups rough chopped-potato (unpeeled is fine)
1 1/2 Tbsp. all-purpose flour
1/2 cup red wine
1 1/2 cups beef stock (unsalted if possible)
1/2 (15-ounce) can chopped tomatoes
1/4 cup rough-chopped fresh parsley
Salt and pepper to taste
After all the knife work is done, get started by browning the sliced pork sausage in a soup pot in a little vegetable oil.
At that point, take the sausage out of the pan and add onion, carrot, parsnip, turnip and potato. Cook that until the onions soften up a bit.
Once the onions have softened up, sprinkle on flour. Stir that in and let it cook for a minute, then add red wine, beef stock and chopped tomatoes and bring it up to a simmer.
Let that simmer along until the vegetables are just cooked through and it has thickened up a little bit and then add the sausage back to the pot and add a handful of chopped fresh parsley. Let it cook until the sausage is cooked through, season to taste and it is good to go!
HINTS:
The stuff that is left in the bottom of the pot after cooking the sausage (called "fond") will add a lot of flavor to the stew and it is a good idea to stir it around to incorporate into the veggies as they're cooking, and use a heavy bottomed pot so it doesn't burn while you're cooking it.
Roasting at 450°
Beema
An article in my local paper caught my eye... it says "when you're hungry, roast; when you're in a rush, roast; when you're in doubt, roast; when you're entertaining, roast." The whole idea is that if you roast at a high temperature, 450, the meat turns our browned, rare and juicy; So, here is the basic plan:
TO ROAST A WHOLE CHICKEN: To get all the meat done, but still juicy, slide the bird into a preheated cast iron skillet and put it in a 450° oven for 30 minutes, then turn off the heat, and the bird stays in the oven to continue cooking for another 30 minutes. Foolproof and dead simple... the bird will be tender, juicy and perfectly cooked.
BEEF TENDERLOIN; Season the beef to your taste, sear on all sides in an oven proof skillet, and then stick in the preheated oven for 15 to 20 minutes, and it will be perfect.
Sounds too good to be true, but I am drooling and ready to try it. How about you? Size makes no difference....
Re: Roasting at 450°
Lilly
OK - I found it - I tried it - and it worked!
High Temperature Eye of Round Roast
Preheat the oven to 500 degrees F (260 degrees C). Season the roast with salt and pepper and place in a roasting pan or baking dish. Do not cover or add water.
Place the roast in the preheated oven. Reduce the temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (seven minutes per pound) then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time!
Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C). Carve into thin slices to serve. allrecipes.com/recipe/high-temperature-eye-of-round-roast/detail.aspx
Re: Roasting at 450°
NYBirder
It's tempting but I'm not sure if it would work well for me since I used a counter-top oven (albeit a high-end one) for my roasting which may not hold the temp long enough to finish baking. I get an extremely crispy chicken at about the same timing at 425F for a chicken that must not be more than 4 lb.--mine are usually about 3 lb. Any bigger and the breast dries out before the rest is done. I start it breast-side down on a rack in a shallow pan and flip it after 30 min. You can really speed this up by butterflying the chicken and not flipping it--it only takes about 35-40 minutes at that temperature.
In the same vein, I've had good luck with an eye-of-round roast using an America's Test Kitchen method where it's browned on the outside on top of the stove, roasted at a really low temp to an underdone internal temp and then flash browned at 500F. It turned out really juicy and tender but it does take longer to do especially for larger roasts. Since I cook for just myself, I usually do small roasts running about 1 - 1 1/2 lb. I've found that the method has to be a little different for that size to get a nice brown on the outside without over-cooking the interior.
In a regular oven with larger cuts of meat, I don't see why the high-temp method shouldn't work, though.
Re: Roasting at 450°
Beema
I gave you only the very short version of the recipe for beef at 450... here is the full text, and the full recipe:
ROAST A WHOLE BEEF TENDERLOIN
It takes a good measure of confidence and faith to blast this pricey, unforgiving cut and expect it turn out rare. But our tested recipe is worth the angst. The pre-seasoned beef is browned and seared thoroughly on all sides, giving it a hea start on the cooking. To finish, it is placed in a preheated oven to roast for a mere 10 to 20 minutes, then it is transferred to a board to rest. Result? Brown, beautiful crust, pink and juicy interior. Once done, serve the featst when you are good ready because the roast will wait. I like either just warm or at room temperature.
4-pound beef tenerloin, trimmed and tied
1 tablespoon kosher salt, more to taste
1 teaspoon black pepper, more to taste
1 teaspoon chopped fresh rosemary
1 fat clove garlic, coarsely chopped
2 tablespoons extra virgin olive oil
Season the tenderloin with the salt, pepper, rosemary and garlic. Cover and refrigerate for at least two hours or preferabley overnight. Let the met come to room temperature for 1 hour before roasting.
Preheat oven to 450°. Wipe off as much garlic as possible (it tends to burn).
In a large, oven proof skillet over high heat, heat the oil. And the meat and thoroughly brown all over, 4 to 5 minutes per side.
Place the hot skillet on the middle rack and roast until an instant read themometer shows 120 degrees (for rare), 10 t0 20 minutes. Remove from the oven and let the meat rest for 10 minutes before carving. Makes about 8 to 10 servings. (Smaller cuts require the same amount of roasting time).
For the sauce: In a small bown which 2 cups creme fraiche with 1/4 cup white horseradish and the grated zest of 1/2 orange. Season to taste with salt and pepper, and serve alongside the tenderloin.
FOR THE CHICKEN: The skillet is put into a cold oven, so oven and skillet are heated to 450° simultaneously. Using extreme care, remove the hot skillet from the oven, slide the chicken, breast side up, into the skillet. Roast for 25 to 30 minutes. Turn the oven off, laeve the chicken inside for another 25 or 30 minutes, and do not open the oven door during that time. Then remove the chicken from the oven and from the skillet to rest on a carving board. Let it rest for another 20 minutes, during which time you be making pan gravy.
These recipes are from Barbara Kafka's book ROASTING, 1995, reprinted in the Tampa Bay Times.
Orange Bundt Cake for a Small Bundt Pan
This recipe uses a 6-cup bundt pan.
NYBirder
Orange Bundt Cake
Servings: 6
www.tasteofhome.com/recipes/Orange-Bundt-Cake-2
"This recipe was given to me by my mother-in-law, who got it from her mother-in-law. Although Grandma Tucker has been gone for years now, her wonderful cake brings back sweet memories. -Melissa Tucker, Ozark, Arkansas"
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 1/2 teaspoons grated orange peel
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup milk
GLAZE:
1 cup confectioners' sugar
4 teaspoons orange juice
In a mixing bowl, cream butter and sugar until fluffy; beat in the eggs, orange peel and extracts. Combine flour and baking powder; add to creamed mixture alternately with milk.
Pour into a greased and floured 6-cup fluted tube pan. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool. For glaze, combine the confectioners' sugar and juice until smooth. Spoon over cake.
Re: Orange Bundt Cake for a Small Bundt Pan
thegeema
This recipe should work in the 6 cup Bundt "cupcake/muffin" pan (or whatever it is called). Because you can use the small bundt pan recipe (which is 1/2 the size of a regular bundt pan) for the 6 cup Bundt "muffin" pan.
Re: Orange Bundt Cake for a Small Bundt Pan
c3clark
Thanks, NYBirder---This sounds good. I think I'd use some orange extract instead of the vanilla to bring out more of the orange flavor. I have the small bundt pans--6 one cup--but kinda fancy. Boy, are they ever hard to clean everything out of the tiny grooves. I like making cakes in them cause I freeze them individually and that's just right for my husband to have for one or two desserts. I'm going to try this one soon since almost all of the zucchini bread and friendship bread that I had in the freezer is gone.
Re: Orange Bundt Cake for a Small Bundt Pan
NYBirder
To boost the orange flavor, you could add some grated orange peel.
I'm thinking that this could be baked in a loaf pan, too--but I'm not sure what size. Also, I noticed some small foil tube pans for sale in the market the other day that appeared to be about the same size as the small bundt pan.
Re: Orange Bundt Cake for a Small Bundt Pan
c3clark
There's 1 1/2 t grated orange peel in the directions, but I'm sure a little more wouldn't hurt. Sometimes when I bake something with citrus, the flavor isn't really strong---then I wish I would have boosted it a little. As far as the size of the loaf pan---you could always use the mini ones and just fill as many as you need.
Re: Orange Bundt Cake for a Small Bundt Pan
NYBirder
You're right--I was looking at one of the comments from people who had made the recipe. They added extra orange peel--a total of 10 gms--would that be a total of 2 tsp.? Someone else added 1/2 cup of orange marmalade with peel, a pinch of cinnamon, and a pinch of nutmeg. That sounds good, too.
I checked some similar recipes and I think this would work in an 8" x 4" or 8.5" x 4.5" loaf.
Baked Onion-Smothered Pork Chops
NYBirder
This is a recipe I put together for supper last night--it's a combination of several different ones I've made before. It makes a generous amount of gravy to enjoy over rice, noodles or mashed potatoes. I served up mine over brown rice.
Baked Onion-Smothered Pork Chops
2-4 servings
2-4 lean pork chops (1/2- 3/4-inch thickness)
Creole seasoning (I used Tony Chachere’s—or any other seasoning salt of your choice)
Freshly ground black pepper
1 large sweet onion, sliced
2 cloves garlic, minced
1 tbsp. butter, melted
1 can reduced-sodium, reduced-fat cream of celery soup (or cream of mushroom)
2/3 cup (1 small can) evaporated milk, regular or reduced fat (not sweetened condensed milk)
1/3 cup water
Note: I baked this with three chops in a 7” x 11” pan, but you could prepare this totally in an oven-proof skillet like cast iron. Or you can simmer it on top of the stove in a skillet with a tight lid.
Sprinkle pork chops well with Creole seasoning on both sides. If your seasoning does not contain salt, sprinkle them with salt, too. Also sprinkle generously with freshly ground black pepper.
In a skillet on top of the stove over medium high heat, melt the butter and brown the pork chops on both sides. Do not cook through since they will finish baking in the oven.
Remove the pork chops to a single layer in the baking pan. Remove excess fat left in the skillet, leaving a little to finish the onions. Add the sliced onions and sauté until they are translucent and lightly browned, scraping up any brown bits in the bottom. Add the garlic when the onions are getting near to done to avoid burning. Top the pork chops with the onions and garlic.
Combine the soup and evaporated milk in a small bowl. Add the water to the skillet to absorb any flavors left in the pan and mix it with the soup and milk. Pour mixture over and around pork chops.
Bake uncovered in a preheated 350°F oven for about 45 minutes to 1 hour 15 minutes or until the pork chops are very tender, stirring now and then.
Season to taste if necessary before serving.
Slow Cooker Orange Chicken
www.sixsistersstuff.com/2011/09/slow-cooker-orange-chicken.html
c3clark
Just use 2 chicken breasts and the same amount of everything else.
I tried a new slow cooker chicken recipe today and I have to say that it was very good! It's really easy to prepare and the sauce came out good and thick...didn't have to add any cornstarch to thicken it...it was just right. This would also be quick and easy to make in a pan on the stove, but I like the slow cooker since by afternoon my energy level is waaay down!
Boneless chicken breasts, chopped into small chunks (I used about 4)
1/3 cup flour
Olive oil
1/2 tbl. salt
1 teaspoon balsamic vinegar
3 tbl. ketchup
6 oz. frozen orange juice concentrate (thaw or throw it in the microwave for 45 seconds)
4 tbl. brown sugar
In a bowl, mix the orange juice, brown sugar, vinegar, salt, and ketchup. Pour the flour in a small bowl. Cover the chicken breast chunks in flour and shake off the excess.
Pour a small amount of olive oil in a skillet and brown the flour-covered chicken.
The chicken doesn't need to be fully cooked since it's going in the crock pot.
After the chicken is done cooking, pour the pieces into the crock pot. Then cover the chicken with your sauce mixture and give the pot a stir.
Cook on low for 5-6 hours or on high for 2-3.
Serve over rice and even add veggies if you want a healthier meal.