Post by nybirder on Sept 30, 2016 13:02:31 GMT -5
Cooking for Two
2011 December Recipes
1. Quick Glazed Pork
2. Beef Patties in Onion Gravy
3. Copy Cat Onion Soup Mix
4. Pretzel Turtles
5. Italian Cheese Loaves
6. Bread Machine Stollen
7. Christmas Cake
8. Sweet Condensed Milk - several different recipes and discussions
9. Brandied Cranberries
10. Raisin Bran Bread
11. Breakfast Fruit Soup for Two
12. Broccoli Stuffed Chicken for Two
13. Chicken Wild Rice Chowder for Two
14. Coffee Cookies
15. No-Fuss Focaccia
16. Turkey Mushroom Sandwiches
17. Spicy Turkey Pizza
Quick Glazed Pork
NYBirder
I'm not sure of the source of this recipe--it has been in my files for a while. I made this for supper for myself last evening using a thick, bone-in chop and checking the temperature with an instant-read thermometer near the bone. Be careful not to overcook the pork. It's easy to adjust the servings for one person or for company.
2 servings.
1 1/2 tsp. oil
2 boneless pork chops
Salt and pepper
1/2 tsp. oil
1/2 medium onion, thinly sliced
1 cup cider
1 tbsp. Dijon mustard
Heat oil in a skillet. Salt and pepper both sides of the pork chops. Cook until browned yet slightly pink in center or completely done, internal temperature of 145F-150F. Transfer to plate and cover to keep warm.
To skillet, add 1/2 tsp. oil, sliced onion, and pinch of salt. Cook the onion for 2-3 min. Add cider and boil to reduce by half. Whisk in Dijon mustard. Add the pork chop back to the skillet and turn to coat with sauce. Remove to serving plates and spoon the remaining sauce over the pork.
Beef Patties in Onion Gravy
Source: Food.com/NYBirder
This is a comfort-food recipe where you could use your own onion soup mix substitute to avoid extra salt and additives.
Servings: 2
Patties
1/2 lb ground beef
2 tbsp. beaten egg or 1 white or 2 tbsp. Egg Beaters
1/4 cup dry breadcrumbs
1/4 envelope dry onion soup mix*
1/2 teaspoon Worcestershire sauce
Pinch of pepper
Gravy
1/4 envelope dry onion soup mix*
1 cup water
1 tablespoon flour
*Onion Soup Mix Substitute for 1/4 envelope: 2 1/4 tsp. instant minced onion; 1 tsp. beef bouillon powder; 1/4 tsp. onion powder; tiny pinch crushed celery seeds; tiny pinch sugar
Combine all patty ingredients; mix thoroughly with your hands and shape into 2 patties.
Spray a non-stick skillet, and brown patties on both sides. Add dry onion soup mix and 3/4 cup water. Cover pan tightly and simmer for 20 minutes. Remove patties to a plate.
In a gravy shaker or jar, combine 1/4 cup water with 1 tbs. flour. Stir flour and water into onion gravy. Stir constantly with a whisk until it comes to a boil. Boil 1 minute.
Return patties to pan. Serve with mashed potatoes or hot cooked noodles.
Copycat Onion Soup Mix
NYBirder
You can make a substitute that tastes very close the original onion soup mix without the high sodium or other additives. Since cutting down recipes for one or two servings using soup mix leaves an opened package to be used up, mixing up your own from pantry ingredients as you need it can save money, time, and taste fresher. I've done the math for amounts needed for down-sizing the many recipes out there that use this ingredient.
The beauty of this substitute is that you can mix it up fresh for just the amount you need. Don’t skip the celery seed—according to reviews this is what makes it taste so close to the original. There are low-salt beef bouillons on the market, both powdered and in condensed base form. For its flavor, I prefer Better than Bouillon reduced-sodium base which is a moist paste. I would add that to a recipe separately from the powdered ingredients in the mix.
If you would like to make this up ahead of time, measure out the ingredients for the equivalent of 1/2 or 1/4 of a package into a square of foil and fold it up tightly to use later. It should keep for up to 6 months that way if it’s protected from moisture. You could also make the full mix recipe given at the end of this post and store in a jar—it equals 4 packages of mix.
Copycat Lipton’s Onion Soup Mix
Source: Recipe #24952 from Food.com (with many high reviews)
FOR: 1 ENVELOPE—4 SERVINGS
3 tbsp. instant minced onion
1 tbsp. + 1 tsp. beef bouillon powder
1 teaspoon onion powder
1/16 teaspoon crushed celery seeds
1/16 teaspoon sugar
To make onion dip: Mix with one pint of sour cream.
FOR 1/2 ENVELOPE—2 SERVINGS
1 1/2 tbsp. instant minced onion
2 tsp. beef bouillon powder
1/2 tsp. onion powder
Small pinch crushed celery seeds
Small pinch sugar
To make onion dip: Mix with 1 cup of sour cream
1/4 ENVELOPE—1 SERVING
2 1/4 tsp. instant minced onion
1 tsp. beef bouillon powder
1/4 tsp. onion powder
Tiny pinch crushed celery seeds
Tiny pinch sugar
MIX IN BULK: Equals 4 packages of soup mix with a total of 19 tablespoons, approximately
Mix equal to 11 1/4-ounce package: 5 tablespoons
Half a package: 2 1/2 tablespoons or 2 Tbsp. + 1 1/2 tsp.
3/4 cup instant minced onion
1/3 cup beef bouillon powder
4 teaspoons onion powder
1/4 teaspoon crushed celery seeds
1/4 teaspoon sugar
Combine all ingredients and store in an airtight container. To make onion dip: Mix 5 tablespoons with one pint of sour cream or 2 1/2 tablespoons with 1 cup of sour cream.
Pretzel Turtles
NYBirder
Once you get the timing down, the hardest part is unwrapping the candies. The combination of sweet and salty, smooth and crunchy is sort of addictive.
Servings: As many as you want to make
Before you make a whole batch the first time, it’s a good idea to make 1 or 2 first to get the timing right since ovens aren’t always the same. Also, chill them to check on how much they continue to melt after being in the oven.
Small mini pretzels—I used the squares
Chocolate covered caramel candies—I used Dove with caramel centers*
Pecan halves
Pre-toast the pecans:
Preheat oven to 325 degrees F (150 degrees C). Toasting nuts always makes them taste better. Coated the pecan halves with a little melted butter, and baked for 10 - 15 min at 325F (watch to prevent burning). Let cool before using.
Make the candies:
Preheat the oven to 300 degrees F.
Arrange the pretzels in a single layer on a parchment-lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.
Bake for 2 to 2 1/2 minutes. Remove from the oven.
While the candy is warm, place a pecan half onto each candy-covered pretzel and very gently press lightly into the chocolate. Do not press too hard or the melted caramel will break through and make a messy candy to eat.
* Note: You can also use the round Rollo candies and round pretzels if you can find them. The Rollos may take a little longer to get soft.
Italian Cheese Loaves
tastycook1
2 packages (1/4 ounce each) active dry yeast
3 cups warm water (110° to 115°)
3 tablespoons shortening
3 tablespoons sugar
1/2 teaspoon salt
7 to 8 cups all-purpose flour
1/2 cup shredded part-skim mozzarella cheese
1/4 cup shredded cheddar cheese
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Directions
In a large bowl, dissolve yeast in warm water. Add the shortening, sugar, salt and 4 cups flour. Beat until smooth. Add the cheeses, garlic powder and onion powder. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise. Divide in half; shape into two loaves.
Place in two greased 9-in. x 5-in. loaf pans. Do not let rise. Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. Store in the refrigerator. Yield: 2 loaves (16 slices each).
Nutrition Facts: 1 serving (1 slice) equals 123 calories, 2 g fat (1 g saturated fat), 2 mg cholesterol, 49 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.
Christmas Cake
tastycook1
400gr currants
225 gr sultanas
225 gr raisins
100gr glace cherries
100 gr mixed peel
100gr blanched almonds
1 tsp lemon essence
½ tsp orange essence
½ tsp vanilla essence
100 ml brandy plus a little extra
225 gr ap flour
¼ tsp salt
½ tsp cinnamon
½ tsp mixed spice
200 gr butter
200 gr dark brown sugar
2 tbsp black treacle (molasses)
1 tbsp marmalade
4 large eggs
Place currants, sultanas, raisins, cherries, mixed peel, almonds, essences and brandy in a large bowl, stir well and let sit overnight.
Heat the oven to 300F. Grease an 18cm square/20cm round pan. Line the sides and base with parchment.
Sift the flour into a bowl and add the salt, cinnamon and mixed spice.
In a large bowl, cream butter and sugar together until light and fluffy, then mix in treacle and marmalade
Add the eggs, a little at a time, adding a tablespoon of flour if necessary to stop the mixture splitting. Fold in the flour, then add the fruit and nut mixture.
Put the cake mix into the prepared tin and level the surface with a palette knife.
Bake on the lowest shelf of the oven for 3 - 3 1/2 hours or until a skewer comes out clean.
Remove and cool for 15 minutes, then turn upside down on a wire rack.
When cool, pierce the cake with a skewer and pour over 3 - 4 tablespoons of brandy and let it soak into the cake. Repeat every week until you are ready to ice the cake. Wrap in baking paper (I use muslin/cheesecloth) and then in foil and store in a cake tin..
PS - for those of you not sure 1 oz = 28gr. For this particular recipe, if you use 25 gr for an ounce it is quite easy and that is what I did this time.
100ml of brandy = 1 cup
Sweetened Condensed Milk
CanNerd
1 cup instant non-fat milk
1/3 cup boiling water
3 Tbs butter, melted
2/3 cup sugar
1 pinch salt
1. Put in blender and process until smooth.
2. This recipe can be used in any recipe calling for sweetened condensed milk.
3. Keeps several weeks in refrigerator.
Nutrition (per serving): 821 calories, 300 calories from fat, 34g total fat, 93mg cholesterol, 488mg sodium, 133g carbohydrates, 0g fiber.
Author Notes: Makes about same amount as the canned you buy in store.
Sweetened Condensed Milk
thegeema
I found this one and it apparently makes 1 C.
By: Shirley Fitzgerald
"This recipe was given to me by my aunt who used this to make key lime pies that were made using condensed milk."
1 cup instant powdered milk
2/3 cup white sugar
1/3 cup boiling water
3 tablespoons melted butter
In a blender, combine the powdered skim milk, sugar, water and butter. Blend until smooth; cover and refrigerate until ready to use.
The equivalent of 1 can. allrecipes.com/Recipe/Sweetened-Condensed-Milk-2/
OR
If you have a can of evaporated milk on hand, you can make a very good approximation of condensed milk. In a saucepan, combine a cup of evaporated milk with 1-1/4 cups of sugar. Heat until the sugar is completely dissolved. Let cool. You can refrigerate the mixture for several days.
Brandied Cranberries
Lilly
3 pints cranberries
3 cups sugar
1/2 cup brandy
Rosemary sprigs
1. Place cranberries in a single layer in two lightly greased 15 x 10 x 1 inch jelly roll pans.
2. Pour sugar over cranberries.
3. Cover tightly with foil and bake at 350 degrees for one hour.
4. Spoon cranberries into large serving bowl. Gently stir in brandy. Cool.
5. Serve cranberries chilled or at room temperature.
6. Garnish, if desired, with fresh rosemary.
7. Store cranberries in refrigerator for up to one week.
Breakfast Fruit Soup for Two
1275
2 (6oz.) cartons peach yogurt
2 medium bananas, sliced
2/3 cup orange juice
In a blender, combine all ingredients and blend on high until smooth and creamy. Serves 2.
Broccoli-Stuffed Chicken
sstetzel
I WAS BORN in 1936 to a family of eight. Much of our food came from our garden and the henhouse at the back of our city lot. Mother served fried chicken every Sunday, but sometimes she surprised us with this creation. No arguments then as to who got what piece of chicken! -Donald Laugherty, Connellsville, Pennsylvania
2 Servings
2 boneless skinless chicken breast halves (about 6 ounces each)
1 teaspoon poultry seasoning
1/2 teaspoon white pepper
1/2 teaspoon curry powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 cup finely chopped fresh broccoli
1/2 cup shredded cheddar cheese
1/2 cup chicken broth
Hot cooked rice, optional
Directions
Flatten chicken to 1/4-in. thickness. Combine poultry seasoning, pepper, curry powder, garlic powder and salt; sprinkle over chicken.
Combine broccoli and cheese; place half in the center of each chicken breast. Fold long sides over filling; fold ends up and secure with a toothpick.
Place, seam side down, in an 8-in. square baking pan. Add broth.
Cover pan loosely with foil. Bake at 350° for 30 minutes. Remove foil; baste the chicken with pan juices. Bake, uncovered, 10 minutes longer or until meat juices run clear. Remove toothpicks before serving. Thicken pan juices for gravy if desired. Serve with rice if desired. Yield: 2 servings.
Chicken Wild Rice Chowder for Two
Published in Simple & Delicious, January/February 2008, p7/Adapted by NYBirder
This turned out to be a hearty supper soup that was very easy to make. I used Uncle Ben’s Whole Grain Multi Ready Rice which has brown, red, and wild rice in the mix. I froze the unused half of the package. The seasonings from the rice are what flavor the soup but you can always adjust to your taste. I used reduced-sodium Better than Bouillon and did not add any additional salt to the soup. My additions to the recipe were crimini mushrooms and white turnip since I had some I wanted to use up. You may want to adjust with more broth if it’s too thick.
2 Servings
1 cup sliced fresh carrots
3-4 oz. fresh sliced mushrooms
1/4 cup chopped onion
1/4 cup chopped celery
14 cup white turnip, diced small (optional)
1 tablespoon butter
1 1/2 tablespoons all-purpose flour
1 can (14-1/2 ounces) chicken broth
1-1/3 cups cubed cooked chicken breasts (I used thighs)
1 cup (1/2 of a 8.8 ounce package) ready-to-serve long grain and wild rice (such as Uncle Ben’s Ready Rice)
1/8 cup half-and-half cream
1/4 teaspoon pepper
In a large saucepan, saute the carrots, onion and celery in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, rice, cream and pepper; heat through.
Coffee Cookies
thegeema
Another favorite that I have even doubled and tripled.
1/2 cup shortening
2/3 cup sugar
2 tablespoons instant coffee
1 egg
3/4 cup sifted all-purpose flour or pastry flour
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 cup chopped nuts (omit – never used)
Cream shortening and sugar until very light and fluffy. Add other ingredients. Arrange by teaspoonfuls on butter and floured cookie sheet. Bake at 350°F until edges are firm and top is dry (about 12 minutes). Remove from pan immediately. Makes 36 cookies.
Note: IT IS A MUST THAT YOU “BUTTER AND FLOUR” THE COOKIE SHEET and re-flour between pans.
Source: (from my Old Tattered Fanny Farmer Cookbook 9th Edition)
No-Fuss Focaccia
Adapted by NYBirder from a recipe posted by P. J. Hamel of King Arthur Flour. If you want to see pictures of the process, go to their blog at www.kingarthurflour.com/blog/2008/07/03/yeast-bread-in-a-hurry-it-doesnt-have-to-take-forever-honest/
If you've never made anything with yeast before, this is a really easy beginner's bread. I made it for a side with soup and baked it in my toaster oven. It was very good--warm from the oven with a crispy crust. I didn't have the optional flavoring additions that are available from King Arthur but I did top mine with Parmesan cheese, black pepper, oregano, dried basil and garlic powder. Definitely use a fruity extra-virgin olive oil for the best flavor. Yum!
A note on measuring flour: Scoop flour from the bag with a spoon, sprinkle it into your cup, and then level off with a straight-edge. This is how they measure flour at King Arthur. It does make a difference.
4-6 servings
This bread goes from inspiration to on-the-table in under 2 hours. It requires no kneading.
From PJH: “Beat at high speed with an electric mixer for 60 seconds. Can you do this in a bread machine? Sure. Set it on the dough cycle and let it mix for probably 5 to 10 minutes. Can you do it in a food processor? I haven’t, but I’m betting you could. Use the plastic dough blade, if you have one, and process. Can you do it by hand? Absolutely—if you’ve got really strong arms and lots of energy!" The dough should be smooth and elastic but it will be sticky.
3/4 cup (6 fl. ounces) warm water
1 1/2 tablespoons olive oil (5/8 fl. oz.) plus additional for drizzling
1/2 + 1/8 teaspoons salt
1 3/4 cups (7 3/8 ounces by weight) King Arthur Unbleached All-Purpose Flour
1 1/2 teaspoons instant yeast (like Fleischmann’s Bread-Machine or Red Star Quick-Rise yeast)*
2 teaspoons Pizza Dough Flavor, optional
1/8 cup Vermont cheese powder, optional
Pizza Seasoning, optional
*If you do not have instant yeast, only regular active dry, use 1 packet or 2 tsp. from a jar, dissolved in some of the lukewarm water first.
Lightly grease or spray a 8” x 8” pan, and drizzle 1/2 to 1 tablespoon olive oil in the bottom (This makes a crispy, flavorful crust).
Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds.
Scoop the sticky batter into the prepared pan and nudge it into the corners using your well-oiled fingers, cover the pan, and let it rise at room temperature for 60 minutes, till it's become puffy. (If your kitchen is very cool, like mine, it might take a little longer.)
While the dough is rising, preheat the oven to 375°F.
Gently poke the dough all over with your index finger. Drizzle it lightly with olive oil (you can use some infused oil, like garlic, here), and sprinkle with the dried herbs of your choice, if desired, and/or a little coarse salt.
Bake the bread till it's golden brown, 30 to 40 minutes.
Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Don’t cool it in the pan—the bottom crust will get soggy. Serve warm or at room temperature.
To make cheese-stuffed bread, add 1/2 cup of your favorite cheese, diced or crumbled, to the dough once it's been kneaded for 60 seconds. Crumbled feta, diced cheddar or provolone, and coarsely grated Parmesan are all good choices.
Turkey Mushroom Sandwiches
NYBirder
Source: SimpleMeals Yahoo Group
Another recipe using leftovers that sounds good. Any cooked poultry or meat could be used in this recipe—chicken or ham would work—or even seafood. Or go meatless, add additional mushrooms or other cooked veggies, and use vegetable broth.
2 servings
2 rolls
1/8 cup butter, melted
1 tbs oil
3/4 cup sliced mushrooms
1/2 onion, thinly sliced
1/4 cup chicken broth
1 tbs flour
1/4 tsp salt
1/8 tsp pepper
1/2 + 1/8 cup heavy cream, half and half, or milk
2 cups cubed cooked turkey
Minced chives
Cut a 1/2" slice off the top of each roll, set aside tops. Hollow out centers, leaving 1/4" shells. Brush tops and inside of rolls with butter, place on a baking sheet. Bake at 325° for 15 min. or until lightly browned.
In a skillet, saute mushrooms and onion in oil until tender. Add broth, stirring to loosen browned bits from pan. Bring to a boil, cook until liquid is almost evaporated.
Combine flour, salt, pepper and cream, stir until smooth. Stir into skillet, bring to a boil. Reduce heat cook until sauce is thickened. Stir in turkey, heat through.
Spoon into hollowed rolls, garnish with chives. Replace tops and serve.
Spicy Turkey Pizza
Source: SimpleRecipes Yahoo Group
NYBirder
I ran across this the other day-- haven't had a chance to try it. It looks like a different way to use up leftover cooked poultry or meat. I could see using chicken or even ham (without the bacon) in this, too. If you want just two servings, I think you could use two individual crusts (like Boboli) and top each one with 1/4 of the topping measurements.
6 slices
1 prebaked thin pizza crust
3 tbs reduced-fat mayonnaise
3 tbs spicy brown mustard
3 tbs honey
1/2 tsp garlic powder
2 cups cubed cooked turkey
1 cup chopped mushrooms
5 cooked bacon strips, chopped
1 cup shredded Swiss cheese
Place crust on an ungreased pizza pan. In a bowl, combine mayo, mustard, honey and garlic powder. Add turkey, toss to coat. Spread over crust. Top with mushrooms, bacon and cheese. Bake at 450° for 11 min. or until cheese is melted.
2011 December Recipes
1. Quick Glazed Pork
2. Beef Patties in Onion Gravy
3. Copy Cat Onion Soup Mix
4. Pretzel Turtles
5. Italian Cheese Loaves
6. Bread Machine Stollen
7. Christmas Cake
8. Sweet Condensed Milk - several different recipes and discussions
9. Brandied Cranberries
10. Raisin Bran Bread
11. Breakfast Fruit Soup for Two
12. Broccoli Stuffed Chicken for Two
13. Chicken Wild Rice Chowder for Two
14. Coffee Cookies
15. No-Fuss Focaccia
16. Turkey Mushroom Sandwiches
17. Spicy Turkey Pizza
Quick Glazed Pork
NYBirder
I'm not sure of the source of this recipe--it has been in my files for a while. I made this for supper for myself last evening using a thick, bone-in chop and checking the temperature with an instant-read thermometer near the bone. Be careful not to overcook the pork. It's easy to adjust the servings for one person or for company.
2 servings.
1 1/2 tsp. oil
2 boneless pork chops
Salt and pepper
1/2 tsp. oil
1/2 medium onion, thinly sliced
1 cup cider
1 tbsp. Dijon mustard
Heat oil in a skillet. Salt and pepper both sides of the pork chops. Cook until browned yet slightly pink in center or completely done, internal temperature of 145F-150F. Transfer to plate and cover to keep warm.
To skillet, add 1/2 tsp. oil, sliced onion, and pinch of salt. Cook the onion for 2-3 min. Add cider and boil to reduce by half. Whisk in Dijon mustard. Add the pork chop back to the skillet and turn to coat with sauce. Remove to serving plates and spoon the remaining sauce over the pork.
Beef Patties in Onion Gravy
Source: Food.com/NYBirder
This is a comfort-food recipe where you could use your own onion soup mix substitute to avoid extra salt and additives.
Servings: 2
Patties
1/2 lb ground beef
2 tbsp. beaten egg or 1 white or 2 tbsp. Egg Beaters
1/4 cup dry breadcrumbs
1/4 envelope dry onion soup mix*
1/2 teaspoon Worcestershire sauce
Pinch of pepper
Gravy
1/4 envelope dry onion soup mix*
1 cup water
1 tablespoon flour
*Onion Soup Mix Substitute for 1/4 envelope: 2 1/4 tsp. instant minced onion; 1 tsp. beef bouillon powder; 1/4 tsp. onion powder; tiny pinch crushed celery seeds; tiny pinch sugar
Combine all patty ingredients; mix thoroughly with your hands and shape into 2 patties.
Spray a non-stick skillet, and brown patties on both sides. Add dry onion soup mix and 3/4 cup water. Cover pan tightly and simmer for 20 minutes. Remove patties to a plate.
In a gravy shaker or jar, combine 1/4 cup water with 1 tbs. flour. Stir flour and water into onion gravy. Stir constantly with a whisk until it comes to a boil. Boil 1 minute.
Return patties to pan. Serve with mashed potatoes or hot cooked noodles.
Copycat Onion Soup Mix
NYBirder
You can make a substitute that tastes very close the original onion soup mix without the high sodium or other additives. Since cutting down recipes for one or two servings using soup mix leaves an opened package to be used up, mixing up your own from pantry ingredients as you need it can save money, time, and taste fresher. I've done the math for amounts needed for down-sizing the many recipes out there that use this ingredient.
The beauty of this substitute is that you can mix it up fresh for just the amount you need. Don’t skip the celery seed—according to reviews this is what makes it taste so close to the original. There are low-salt beef bouillons on the market, both powdered and in condensed base form. For its flavor, I prefer Better than Bouillon reduced-sodium base which is a moist paste. I would add that to a recipe separately from the powdered ingredients in the mix.
If you would like to make this up ahead of time, measure out the ingredients for the equivalent of 1/2 or 1/4 of a package into a square of foil and fold it up tightly to use later. It should keep for up to 6 months that way if it’s protected from moisture. You could also make the full mix recipe given at the end of this post and store in a jar—it equals 4 packages of mix.
Copycat Lipton’s Onion Soup Mix
Source: Recipe #24952 from Food.com (with many high reviews)
FOR: 1 ENVELOPE—4 SERVINGS
3 tbsp. instant minced onion
1 tbsp. + 1 tsp. beef bouillon powder
1 teaspoon onion powder
1/16 teaspoon crushed celery seeds
1/16 teaspoon sugar
To make onion dip: Mix with one pint of sour cream.
FOR 1/2 ENVELOPE—2 SERVINGS
1 1/2 tbsp. instant minced onion
2 tsp. beef bouillon powder
1/2 tsp. onion powder
Small pinch crushed celery seeds
Small pinch sugar
To make onion dip: Mix with 1 cup of sour cream
1/4 ENVELOPE—1 SERVING
2 1/4 tsp. instant minced onion
1 tsp. beef bouillon powder
1/4 tsp. onion powder
Tiny pinch crushed celery seeds
Tiny pinch sugar
MIX IN BULK: Equals 4 packages of soup mix with a total of 19 tablespoons, approximately
Mix equal to 11 1/4-ounce package: 5 tablespoons
Half a package: 2 1/2 tablespoons or 2 Tbsp. + 1 1/2 tsp.
3/4 cup instant minced onion
1/3 cup beef bouillon powder
4 teaspoons onion powder
1/4 teaspoon crushed celery seeds
1/4 teaspoon sugar
Combine all ingredients and store in an airtight container. To make onion dip: Mix 5 tablespoons with one pint of sour cream or 2 1/2 tablespoons with 1 cup of sour cream.
Pretzel Turtles
NYBirder
Once you get the timing down, the hardest part is unwrapping the candies. The combination of sweet and salty, smooth and crunchy is sort of addictive.
Servings: As many as you want to make
Before you make a whole batch the first time, it’s a good idea to make 1 or 2 first to get the timing right since ovens aren’t always the same. Also, chill them to check on how much they continue to melt after being in the oven.
Small mini pretzels—I used the squares
Chocolate covered caramel candies—I used Dove with caramel centers*
Pecan halves
Pre-toast the pecans:
Preheat oven to 325 degrees F (150 degrees C). Toasting nuts always makes them taste better. Coated the pecan halves with a little melted butter, and baked for 10 - 15 min at 325F (watch to prevent burning). Let cool before using.
Make the candies:
Preheat the oven to 300 degrees F.
Arrange the pretzels in a single layer on a parchment-lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.
Bake for 2 to 2 1/2 minutes. Remove from the oven.
While the candy is warm, place a pecan half onto each candy-covered pretzel and very gently press lightly into the chocolate. Do not press too hard or the melted caramel will break through and make a messy candy to eat.
* Note: You can also use the round Rollo candies and round pretzels if you can find them. The Rollos may take a little longer to get soft.
Italian Cheese Loaves
tastycook1
2 packages (1/4 ounce each) active dry yeast
3 cups warm water (110° to 115°)
3 tablespoons shortening
3 tablespoons sugar
1/2 teaspoon salt
7 to 8 cups all-purpose flour
1/2 cup shredded part-skim mozzarella cheese
1/4 cup shredded cheddar cheese
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Directions
In a large bowl, dissolve yeast in warm water. Add the shortening, sugar, salt and 4 cups flour. Beat until smooth. Add the cheeses, garlic powder and onion powder. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise. Divide in half; shape into two loaves.
Place in two greased 9-in. x 5-in. loaf pans. Do not let rise. Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. Store in the refrigerator. Yield: 2 loaves (16 slices each).
Nutrition Facts: 1 serving (1 slice) equals 123 calories, 2 g fat (1 g saturated fat), 2 mg cholesterol, 49 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.
Christmas Cake
tastycook1
400gr currants
225 gr sultanas
225 gr raisins
100gr glace cherries
100 gr mixed peel
100gr blanched almonds
1 tsp lemon essence
½ tsp orange essence
½ tsp vanilla essence
100 ml brandy plus a little extra
225 gr ap flour
¼ tsp salt
½ tsp cinnamon
½ tsp mixed spice
200 gr butter
200 gr dark brown sugar
2 tbsp black treacle (molasses)
1 tbsp marmalade
4 large eggs
Place currants, sultanas, raisins, cherries, mixed peel, almonds, essences and brandy in a large bowl, stir well and let sit overnight.
Heat the oven to 300F. Grease an 18cm square/20cm round pan. Line the sides and base with parchment.
Sift the flour into a bowl and add the salt, cinnamon and mixed spice.
In a large bowl, cream butter and sugar together until light and fluffy, then mix in treacle and marmalade
Add the eggs, a little at a time, adding a tablespoon of flour if necessary to stop the mixture splitting. Fold in the flour, then add the fruit and nut mixture.
Put the cake mix into the prepared tin and level the surface with a palette knife.
Bake on the lowest shelf of the oven for 3 - 3 1/2 hours or until a skewer comes out clean.
Remove and cool for 15 minutes, then turn upside down on a wire rack.
When cool, pierce the cake with a skewer and pour over 3 - 4 tablespoons of brandy and let it soak into the cake. Repeat every week until you are ready to ice the cake. Wrap in baking paper (I use muslin/cheesecloth) and then in foil and store in a cake tin..
PS - for those of you not sure 1 oz = 28gr. For this particular recipe, if you use 25 gr for an ounce it is quite easy and that is what I did this time.
100ml of brandy = 1 cup
Sweetened Condensed Milk
CanNerd
1 cup instant non-fat milk
1/3 cup boiling water
3 Tbs butter, melted
2/3 cup sugar
1 pinch salt
1. Put in blender and process until smooth.
2. This recipe can be used in any recipe calling for sweetened condensed milk.
3. Keeps several weeks in refrigerator.
Nutrition (per serving): 821 calories, 300 calories from fat, 34g total fat, 93mg cholesterol, 488mg sodium, 133g carbohydrates, 0g fiber.
Author Notes: Makes about same amount as the canned you buy in store.
Sweetened Condensed Milk
thegeema
I found this one and it apparently makes 1 C.
By: Shirley Fitzgerald
"This recipe was given to me by my aunt who used this to make key lime pies that were made using condensed milk."
1 cup instant powdered milk
2/3 cup white sugar
1/3 cup boiling water
3 tablespoons melted butter
In a blender, combine the powdered skim milk, sugar, water and butter. Blend until smooth; cover and refrigerate until ready to use.
The equivalent of 1 can. allrecipes.com/Recipe/Sweetened-Condensed-Milk-2/
OR
If you have a can of evaporated milk on hand, you can make a very good approximation of condensed milk. In a saucepan, combine a cup of evaporated milk with 1-1/4 cups of sugar. Heat until the sugar is completely dissolved. Let cool. You can refrigerate the mixture for several days.
Brandied Cranberries
Lilly
3 pints cranberries
3 cups sugar
1/2 cup brandy
Rosemary sprigs
1. Place cranberries in a single layer in two lightly greased 15 x 10 x 1 inch jelly roll pans.
2. Pour sugar over cranberries.
3. Cover tightly with foil and bake at 350 degrees for one hour.
4. Spoon cranberries into large serving bowl. Gently stir in brandy. Cool.
5. Serve cranberries chilled or at room temperature.
6. Garnish, if desired, with fresh rosemary.
7. Store cranberries in refrigerator for up to one week.
Breakfast Fruit Soup for Two
1275
2 (6oz.) cartons peach yogurt
2 medium bananas, sliced
2/3 cup orange juice
In a blender, combine all ingredients and blend on high until smooth and creamy. Serves 2.
Broccoli-Stuffed Chicken
sstetzel
I WAS BORN in 1936 to a family of eight. Much of our food came from our garden and the henhouse at the back of our city lot. Mother served fried chicken every Sunday, but sometimes she surprised us with this creation. No arguments then as to who got what piece of chicken! -Donald Laugherty, Connellsville, Pennsylvania
2 Servings
2 boneless skinless chicken breast halves (about 6 ounces each)
1 teaspoon poultry seasoning
1/2 teaspoon white pepper
1/2 teaspoon curry powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 cup finely chopped fresh broccoli
1/2 cup shredded cheddar cheese
1/2 cup chicken broth
Hot cooked rice, optional
Directions
Flatten chicken to 1/4-in. thickness. Combine poultry seasoning, pepper, curry powder, garlic powder and salt; sprinkle over chicken.
Combine broccoli and cheese; place half in the center of each chicken breast. Fold long sides over filling; fold ends up and secure with a toothpick.
Place, seam side down, in an 8-in. square baking pan. Add broth.
Cover pan loosely with foil. Bake at 350° for 30 minutes. Remove foil; baste the chicken with pan juices. Bake, uncovered, 10 minutes longer or until meat juices run clear. Remove toothpicks before serving. Thicken pan juices for gravy if desired. Serve with rice if desired. Yield: 2 servings.
Chicken Wild Rice Chowder for Two
Published in Simple & Delicious, January/February 2008, p7/Adapted by NYBirder
This turned out to be a hearty supper soup that was very easy to make. I used Uncle Ben’s Whole Grain Multi Ready Rice which has brown, red, and wild rice in the mix. I froze the unused half of the package. The seasonings from the rice are what flavor the soup but you can always adjust to your taste. I used reduced-sodium Better than Bouillon and did not add any additional salt to the soup. My additions to the recipe were crimini mushrooms and white turnip since I had some I wanted to use up. You may want to adjust with more broth if it’s too thick.
2 Servings
1 cup sliced fresh carrots
3-4 oz. fresh sliced mushrooms
1/4 cup chopped onion
1/4 cup chopped celery
14 cup white turnip, diced small (optional)
1 tablespoon butter
1 1/2 tablespoons all-purpose flour
1 can (14-1/2 ounces) chicken broth
1-1/3 cups cubed cooked chicken breasts (I used thighs)
1 cup (1/2 of a 8.8 ounce package) ready-to-serve long grain and wild rice (such as Uncle Ben’s Ready Rice)
1/8 cup half-and-half cream
1/4 teaspoon pepper
In a large saucepan, saute the carrots, onion and celery in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, rice, cream and pepper; heat through.
Coffee Cookies
thegeema
Another favorite that I have even doubled and tripled.
1/2 cup shortening
2/3 cup sugar
2 tablespoons instant coffee
1 egg
3/4 cup sifted all-purpose flour or pastry flour
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 cup chopped nuts (omit – never used)
Cream shortening and sugar until very light and fluffy. Add other ingredients. Arrange by teaspoonfuls on butter and floured cookie sheet. Bake at 350°F until edges are firm and top is dry (about 12 minutes). Remove from pan immediately. Makes 36 cookies.
Note: IT IS A MUST THAT YOU “BUTTER AND FLOUR” THE COOKIE SHEET and re-flour between pans.
Source: (from my Old Tattered Fanny Farmer Cookbook 9th Edition)
No-Fuss Focaccia
Adapted by NYBirder from a recipe posted by P. J. Hamel of King Arthur Flour. If you want to see pictures of the process, go to their blog at www.kingarthurflour.com/blog/2008/07/03/yeast-bread-in-a-hurry-it-doesnt-have-to-take-forever-honest/
If you've never made anything with yeast before, this is a really easy beginner's bread. I made it for a side with soup and baked it in my toaster oven. It was very good--warm from the oven with a crispy crust. I didn't have the optional flavoring additions that are available from King Arthur but I did top mine with Parmesan cheese, black pepper, oregano, dried basil and garlic powder. Definitely use a fruity extra-virgin olive oil for the best flavor. Yum!
A note on measuring flour: Scoop flour from the bag with a spoon, sprinkle it into your cup, and then level off with a straight-edge. This is how they measure flour at King Arthur. It does make a difference.
4-6 servings
This bread goes from inspiration to on-the-table in under 2 hours. It requires no kneading.
From PJH: “Beat at high speed with an electric mixer for 60 seconds. Can you do this in a bread machine? Sure. Set it on the dough cycle and let it mix for probably 5 to 10 minutes. Can you do it in a food processor? I haven’t, but I’m betting you could. Use the plastic dough blade, if you have one, and process. Can you do it by hand? Absolutely—if you’ve got really strong arms and lots of energy!" The dough should be smooth and elastic but it will be sticky.
3/4 cup (6 fl. ounces) warm water
1 1/2 tablespoons olive oil (5/8 fl. oz.) plus additional for drizzling
1/2 + 1/8 teaspoons salt
1 3/4 cups (7 3/8 ounces by weight) King Arthur Unbleached All-Purpose Flour
1 1/2 teaspoons instant yeast (like Fleischmann’s Bread-Machine or Red Star Quick-Rise yeast)*
2 teaspoons Pizza Dough Flavor, optional
1/8 cup Vermont cheese powder, optional
Pizza Seasoning, optional
*If you do not have instant yeast, only regular active dry, use 1 packet or 2 tsp. from a jar, dissolved in some of the lukewarm water first.
Lightly grease or spray a 8” x 8” pan, and drizzle 1/2 to 1 tablespoon olive oil in the bottom (This makes a crispy, flavorful crust).
Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds.
Scoop the sticky batter into the prepared pan and nudge it into the corners using your well-oiled fingers, cover the pan, and let it rise at room temperature for 60 minutes, till it's become puffy. (If your kitchen is very cool, like mine, it might take a little longer.)
While the dough is rising, preheat the oven to 375°F.
Gently poke the dough all over with your index finger. Drizzle it lightly with olive oil (you can use some infused oil, like garlic, here), and sprinkle with the dried herbs of your choice, if desired, and/or a little coarse salt.
Bake the bread till it's golden brown, 30 to 40 minutes.
Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Don’t cool it in the pan—the bottom crust will get soggy. Serve warm or at room temperature.
To make cheese-stuffed bread, add 1/2 cup of your favorite cheese, diced or crumbled, to the dough once it's been kneaded for 60 seconds. Crumbled feta, diced cheddar or provolone, and coarsely grated Parmesan are all good choices.
Turkey Mushroom Sandwiches
NYBirder
Source: SimpleMeals Yahoo Group
Another recipe using leftovers that sounds good. Any cooked poultry or meat could be used in this recipe—chicken or ham would work—or even seafood. Or go meatless, add additional mushrooms or other cooked veggies, and use vegetable broth.
2 servings
2 rolls
1/8 cup butter, melted
1 tbs oil
3/4 cup sliced mushrooms
1/2 onion, thinly sliced
1/4 cup chicken broth
1 tbs flour
1/4 tsp salt
1/8 tsp pepper
1/2 + 1/8 cup heavy cream, half and half, or milk
2 cups cubed cooked turkey
Minced chives
Cut a 1/2" slice off the top of each roll, set aside tops. Hollow out centers, leaving 1/4" shells. Brush tops and inside of rolls with butter, place on a baking sheet. Bake at 325° for 15 min. or until lightly browned.
In a skillet, saute mushrooms and onion in oil until tender. Add broth, stirring to loosen browned bits from pan. Bring to a boil, cook until liquid is almost evaporated.
Combine flour, salt, pepper and cream, stir until smooth. Stir into skillet, bring to a boil. Reduce heat cook until sauce is thickened. Stir in turkey, heat through.
Spoon into hollowed rolls, garnish with chives. Replace tops and serve.
Spicy Turkey Pizza
Source: SimpleRecipes Yahoo Group
NYBirder
I ran across this the other day-- haven't had a chance to try it. It looks like a different way to use up leftover cooked poultry or meat. I could see using chicken or even ham (without the bacon) in this, too. If you want just two servings, I think you could use two individual crusts (like Boboli) and top each one with 1/4 of the topping measurements.
6 slices
1 prebaked thin pizza crust
3 tbs reduced-fat mayonnaise
3 tbs spicy brown mustard
3 tbs honey
1/2 tsp garlic powder
2 cups cubed cooked turkey
1 cup chopped mushrooms
5 cooked bacon strips, chopped
1 cup shredded Swiss cheese
Place crust on an ungreased pizza pan. In a bowl, combine mayo, mustard, honey and garlic powder. Add turkey, toss to coat. Spread over crust. Top with mushrooms, bacon and cheese. Bake at 450° for 11 min. or until cheese is melted.