Post by nybirder on Sept 30, 2016 13:15:05 GMT -5
1. Shrimp and Rice Casserole:
2. Let's Talk Tacos (several recipes for making Taco Seasoning from scratch):
3. Turkey Drumstick Osso Buco:
4. Lamb Shanks with Garlic and Port Wine:
5. Corn Leek Chowder:
6. Individual Apple Crisps:
7. Cran-Apricot Pork Chops:
8. French Silk Pie:
9. Cranberry Pork:
10. Pears with Cinnamon Sauce:
11. Pumpkin Scones:
12. Pumpkin Cranberry Bread:
13. Cheesy Onion Biscuits:
14. Cinnamon Raisin Buttermilk Bisquits:
15. Brussels Sprouts with Apples:
16. Pork Chops with Dijon Sauce:
17. Cranberry Pear Cobblers:
18. Orange Cranberry Bars:
19. Alfredo Chicken Lasagne:
20. Old Fashioned Swiss Steak:
21. Apple Crisp Cheesecake:
22. Parmesan Herb Chicken:
23. Three Berry Cobbler:
24. Autumn Chicken:
25. Date Muffins:
26. Cranberry Orange Bread:
27. Quick Red Wine Chicken Stew:
28. Merlot and Onion Roast:
29. Amish White Bread:
30. Cake Pan Spice Cake for Two:
31. My Shortcut Chicke Broth Elixir:
32. Slow Cooker Salsa Chicken for Two:
33. My Mother's Goulash:
34. Cheesy Cauliflower Pancakes:
35. Dr. Pepper Barbecue Sauce:
36. Cashew Chicken with Noodles:
37. Warm Delights:
38. Turkey Stew with Sage Cornbread Dumplings
39. Pork Chop Dinner for Two:
40. Salisbury Steak for Two:
Shrimp and Rice Casserole - for 3 or 4
Beema
1 package boil in the bag Success Rice
1 tablespoon olive oil
2 tablespoons white wine or chicken broth
1/3 cup EACH diced onion, diced red and green peppers and diced celery
2 tablespoons minced garlic
1 lb. shrimp, peeled and deveined
1/4 teaspoon Cajun seasoning (optional)
1 jar (15 oz) Alfredo sauce
1/4 cup white wine
1 cup shredded mozzarella cheese, divided
1/4 cup grated parm
Prepare rice per the package directions. Set aside. Preheat oven to 400°.
Meanwhile, in medium skillet, heat oil and wine, add the onion, peppers, celery and garlic; saute until just tender crisp. Stir in shrimp and continue cooking until shrimp are pink and cooked through. Stir in the Cajun seasoning and Alfredo sauce until well blended. Add the rice and the 1/4 cup wine.
In a 8 X 11 glass baking dish, sprinkle 1/2 cup mozzarella cheese evenly over the bottom, spoon the rice and shrimp mixture over the cheese, sprinkle with the remaining mozzarella and then the grated parm. Bake for 25 to 30 minutes. Allow to sit for 5 minutes before serving.
(Note, chicken may be a good alternate, if you prefer. In lieu of Cajun seasoning, you could omit it, or use Italian seasoning in its place.
* Let's talk TACOS *
Beema
Yesterday, we decided to have tacos for dinner, and I bravely said, "sure, I have all the ingredients, I can do that." Then, when I started to cook the ground beef, I discovered that I did not have the taco seasoning packet on hand. Must have used them at one of my parties recently....
So, I looked up several recipes for making my own taco seasoning, and the one I used is posted below... the reason for this post is this: this seasoning didn't seem to have the ooomph or brio or something that I am used to from the bought packets. Do you make your own seasoning, and if so what is your recipe???
This is what I used: 1 tablespoon chili powder, 1/4 teaspoon each of garlic powder, onion powder, crushed red pepper flakes, dried oregano, paprika and cumin, one teaspoon salt and black pepper. The recipe also said to use one cup water, but that seemed like too much. I realized that too late as I had already added it... even longer cooking to reduce the amount of water didn't help, so I finally had to add a bit of cornstarch and that worked.
So, what's in your tacos????
thegeema
Here is the one I have used and think is a good clone.
Taco Seasoning (makes about 3 pkgs)
3 t onion powder, 4 t cumin, 3 t garlic powder, 6 t chili powder, 5 t paprika and 1/4 t cayenne pepper
Mix ingredients together. Store in an airtight container.
This recipe makes about 7 T of seasoning mix. By using about 2 1/2 T of mix for each recipe, there should be enough for 3 servings, at 25¢ a tablespoon. Experiment to find out how much spice your family likes. If you use less, the cost per serving goes down.
TACO FILLING
1 lb hamburger
2 T (or less) of Taco Seasoning
1/2 C water
1 T ketchup
Brown the meat and drain excess fat. Sprinkle meat with taco seasoning. Stir to blend. Add water and ketchup. Simmer and stir, uncovered, for 10 minutes, or until extra liquid has cooked away.
When I made the above recipe I used the Taco Filling on Corn Chips, topped with the Filling, chopped lettuce and tomatoes with a "good dob" of sour cream (and sprinkled with shredded cheese, chopped green onion - (opt.)
Re: * Let's talk TACOS *
Taco Seasoning Mix
16281628/Lilly
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
Directions
In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.
This recipe came from Allrecipes - I picked it because it has garlic, onion, etc, etc and with over 2000 people rating still had a 5 star rating. Some people said to use this with 2/3 cups of water. If thickening needed - 2 tsp of cornstarch.
I'm going to try this the next time I make tacos.
Re: * Let's talk TACOS *
c3clark
Lilly---This is the same recipe that I have been using for a few years now. I multiply everything by 6, since that's how much fits in the container that I keep it in. I agree that 2/3C of water is way too much. The last couple of times that I made it I started adding some cornstarch to the mixture and using between 1/4C and 1/3C of water. We do like this one a lot.
Re: * Let's talk TACOS *
shelleyjCA2AZ
My grandma learned to make the following taco meat recipe way back in 1929 or so....grandpa worked for Santa Fe railroad and they lived in the desert of S. Calif...there were 20 families....and half were Mexican families...so all the ladies taught each other their best dishes.....grandma learned so many great Mexican dishes....
1 pound lean ground beef (that is a NOW not then....I don't think they had a choice back then)
1 finely diced onion
1/2 cup shredded potato
1 tablespoon chili powder
and I add red pepper flakes and cayenne, sometimes cumin
Brown beef and drain if using higher fat content beef....add in rest of ingred.....no water....and cook 10-15 minutes....
Then for the taco toppings....some are going to sound weird...but give it a try....
Shredded ICE BERG lettuce
Shredded cheese....cheddar or jack
Diced tomatoes
Chopped dill pickles (yes)
Shredded carrots (yes)
Sliced green onions
La victoria taco sauces
Hot white corn
NO sour cream....unless you just love it....lol
And you can either fry up the shells or just warm them....i bake the corn tortillas on taco bakers i bought off amazon...you would think they are fried....
AND I know you think the dill pickles and carrots are weird...but the sour of the pickles and the sweet of the carrots just works...and way back when they used what they had...and the potato was a meat stretcher back then....it was hard times...
The meat recipe is also good in enchiladas or tamale pie, add a can of mexican stewed tomatoes and it's perfect in tamale pie...another great dish from grandma...
I don't get the adding of water....that makes it like sloppy joe meat IMO....making the taco shell wet....
my bigoted mother-in-law uses Campbell’s tomato soup in her taco meat.... ...why do I say bigoted...well she said a Mexican woman gave her the recipe....lie...that woman would NOT talk to anyone of color....
Re: * Let's talk TACOS *
Beema
Geema's recipe and Lilly's recipe are almost identical to the one I used... Shelly, yours with the pickles and carrots sounds interesting ( I use sweet pickle relish in lots of different ways, but I have not used dill pickles in a recipe like this... that will be good). What I think was missing is a "sweet" taste.... maybe a little brown sugar? Any ideas along those lines?
Re: * Let's talk TACOS *
16281628/Lilly
I am making tacos as I write – defrosting beef right now. I am going to try the recipe that I posted. Carole – I think that we add water to mixes because the probably have cornstarch in them. That is only my opinion – I have not looked at a label – well even if I did not sure what the chemical name for cornstarch is. LOL. Beema – maybe it needs a tad of sugar?
OK – just finished beef – and of course I couldn’t leave the recipe alone! Beema – I only had hot paprika – well that is all I could find – and I know I have the sweet – well used hot. Instead of onion powder I put in onion. Added a little more garlic powder and red pepper flakes. Instead of water I added taco sauce. Oh – and then two jalapenos. See I just made my own recipe – right Geema?! It is on warm now and we will eat in an hour or so.
Re: * Let's talk TACOS *
c3clark
Lilly--I wasn't the one who asked about why we put water in with the mix. But since you brought it up, I think there probably is some sort of thickener in the mix, and I also think it's to distribute the mix more thoroughly into the meat. I personally do like to add some water since I like the filling a little moist. And many times I do what you did...add some jalapenos, cilantro, taco sauce, this and that and really make it my own.
Re: * Let's talk TACOS *
BobbiJoAZ
Following is the recipe that I have used. Sorry I am a little late answering this post.
Taco Seasoning
4+1/2 tsp. paprika
1 tsp. cumin
1/2 tsp. Mexican oregano
1 tsp. powdered chili pepper -- I use New Mexico (Ancho) powdered chili; if you prefer spicier, use jalapeno
1 tsp. onion powder
1/4 tsp. lemon powder, optional*
1 tsp. salt
1 tsp. sugar
1/2 garlic powder
2 tsp. flour
1/2 tsp. cocoa
Use with 1 pound of ground meat or in any recipe calling for one package taco seasoning mix.
*I use unsweetened lemon Kool-Aid. Real Lemon sells small pkgs. of lemon powder which also works.
Turkey Drumstick Osso Buco
Source: Emeril LaGasse
NYBirder
This is very good. I made a few changes to the original recipe which are noted.
2 servings
Rather than the dried mushroooms, I used 4 oz. of sliced criminis and cooked them with the vegetables. I didn't bother cutting off the ends of the turkey drummies since they fit into my pot without. You can skin them if you want. This would work well with skinned turkey thighs, too. I used Kitchen Basics chicken stock and dried thyme--I'm guessing at the amount of thyme I used. You might want to start with the smaller amount.
After the preparation, I put everything in my 3-quart oval slow cooker to finish. I think I cooked them in the slow cooker for 7-8 hours--I didn't write it down when I did it. They should have an internal temperature of 170F. If you like them falling apart, they can go longer. I could have done everything in the pressure cooker pot and cooked it under pressure for 40 min. with a natural release.
1/8-ounce dried porcini mushrooms (I used 4 oz. sliced fresh crimini--baby bellas)
1/2 cup red wine, such as Valpolicella, Merlot, or Cabernet Sauvignon
2 (16 to 18-ounce) turkey drumsticks, with the lower 3 inches cut off by the butcher, reserve the bone and meat scraps for your stock
1/2 teaspoon salt
1/4 teaspoons ground black pepper
2 tablespoons + 2 tsp. all-purpose flour
1/8 cup plus 1 tablespoon olive oil
1/2 cup diced onion
1/4 cup diced carrot
1/4 cup diced celery
1 tablespoon tomato paste
1/2 tablespoon minced garlic
2 cups dark chicken stock
1 bay leaf
1 1/2 sprigs fresh thyme or 1/2 - 3/4 tsp. dried thyme leaves
Serving suggestion: Polenta (I used mashed potatoes.)
If using dried mushrooms, place the dried porcinis in a small saucepan with the red wine, and bring to a low simmer. Steep the mushrooms in the wine for 5 minutes before straining the wine to trap any grit that may have come off the mushrooms. Rinse the mushrooms under running water, and pat dry. Use a knife to roughly chop the mushrooms, and set them and the wine aside until needed.
Season the turkey with the salt and pepper and coat evenly with the flour. Place a wide-mouthed, straight-sided saute pan over medium heat. Add the 1/8 cup olive oil to the pan and once hot, sear the turkey in the pan until golden brown on all sides, about 8 minutes per side. Remove the turkey from the pan, and pour off the fat from the pan. Use a paper towel to wipe the pan and return it to the stove. Add the remaining tablespoon of olive oil to the pan. Once the oil is hot, add the onions, carrots, celery and tomato paste to the pan and saute, stirring occasionally, until the mirepoix and tomato paste are slightly caramelized, about 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds.
Deglaze the pan with the red wine. While the wine is reducing, add the mushrooms to the pan and continue to reduce the wine until it is nearly completely evaporated. Stir the stock into the pan and add the bay leaves and thyme. Bring the stock to a boil and return the turkey to the pan. When the stock returns to a boil, reduce the heat to a simmer and cook the turkey, covered, until the meat is fork tender, about 2 1/2 hours, turning the turkey midway to ensure even cooking.
When the turkey legs are tender, taste the sauce and re-season it if necessary. Serve the turkey while hot on a bed of polenta with the sauce.
Lamb Shanks with Garlic and Port Wine
Source: Recipezaar #193141
NYBirder
This is one of my favorite recipes for lamb shanks--sooo good. Don't worry--the garlic tames down during the cooking. You can also cook this in a crockpot or simmered on top of the stove until the meat is tender.
Serves 2
NOTE: THIS CAN BE USED WITH MORE ECONOMICAL SKINLESS, BONE-IN TURKEY THIGHS OR LEGS OR EVEN BEEF SHORT RIBS—check your cooker directions for timing. Pressure cookers vary. Also check to see if there is enough recommended liquid for the cooking time—add a little more wine and broth if necessary.
Comments from the poster: “With traditional cooking, you are looking at a good 2 hours, with the Pressure Cooker just 30 minutes. The recipe comes from "The New Pressure Cooker Cookbook by Pat Dailey. Honestly, I didn't taste the garlic that much, not sure whether to add more, or give the garlic cloves a chop or two. I did use port, but I imagine you could substitute a heavy red wine.” (Note Added: The port is a sweeter wine so if you substitute, you may want to skip the balsamic vinegar.)
2 lbs lamb shanks
Salt, to taste
Pepper, to taste
1 tablespoon olive oil
10 garlic cloves, peeled and left whole
1/2 cup chicken stock (or other broth)
1/2 cup port wine
1 tablespoon tomato paste
1/2 teaspoon dried rosemary
1 tablespoon unsalted butter
1 teaspoon balsamic vinegar (up to 2 teaspoons)
Trim excess fat from the lamb shanks and season with salt and pepper.
Heat the oil in the PC. Add the shanks and brown on all sides.
When the shanks are almost completely browned, add the garlic cloves and cook until they are lightly browned but not burned.
Add the stock, port, tomato paste, and rosemary, stirring so the tomato paste dissolves.
Close the PC and bring up to full pressure (15 pounds). Reduce heat to stabilize pressure and cook for 30 minutes. Remove PC from heat and let pressure release naturally. (I use 40 minutes for turkey thighs or legs with a natural release.)
Remove the lamb shanks.
Return pan to heat and boil the liquid, uncovered, for 5 minutes to reduce and thicken the sauce.
Whisk in the butter, then add the vinegar. (I didn’t use the butter but added a slurry of flour and water and simmered to thicken and went easy on the balsamic vinegar. I also used my hand blender to puree the garlic cloves into the gravy.)
Serve the sauce over the lamb
Corn Leek Chowder
Cooking for 2 - Fall 2006
tastycook1
There are some lovely leeks at the farmers’ markets at the moment and this recipe from an old Cooking for 2 mag seems appropriate
2 cups chopped leeks (white portion only)
3/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon olive oil
3 cups reduced-sodium chicken broth
1-1/2 cups cubed peeled potatoes
1/4 to 1/2 teaspoon dill weed
3/4 cup frozen corn, thawed
1/4 teaspoon pepper
4 teaspoons cornstarch
1 tablespoon cold water
1/2 cup half-and-half cream
1/4 cup shredded cheddar cheese
In a large saucepan, saute the leeks, onion and garlic in oil until tender. Stir in the broth, potatoes and dill; cook for 15-20 minutes or until potatoes are almost tender.
Stir in corn and pepper; cook 2 minutes longer. Combine the cornstarch and water until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in cream. Cook over medium heat for 1-2 minutes or until heated through. Garnish each serving with 1 tablespoon of cheese. Yield: 4 cups
Individual Apple Crisps
Cooking for 2 - fall 2006
tastycook1
1 cup thinly sliced peeled tart apple
1 tablespoon sugar
2 teaspoons water
2 tablespoons plus 2 teaspoons flour
2 tablespoons brown sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Dash salt
2 tablespoons cold butter
Whipped cream, optional
In a small bowl, combine the apple, sugar and water. Divide between two 6-oz. ramekins or custard cups coated with nonstick cooking spray.
In a small bowl, combine the flour, brown sugar, cinnamon, nutmeg and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apple mixture. Bake at 375° for 20-25 minutes or until tender. Serve warm with whipped cream if desired. Yield: 2 servings
Cran-Apricot Pork Chops
Cooking for 2 - Fall 2006/ tastycook1
This one IS good
2 boneless pork loin chops (5 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped dried apricots
3 tablespoons dried cranberries
2 tablespoons finely chopped onion
1 tablespoon butter
1/3 cup Marsala wine or chicken broth
Sprinkle both sides of pork chops with salt and pepper. Place on a broiler pan coated with nonstick cooking spray. Broil 4-6 in. from the heat for 7-8 minutes on each side or until juices run clear.
Meanwhile, in a small nonstick skillet, saute the apricots, cranberries and onion in butter for 4-5 minutes or until tender. Stir in wine or broth. Bring to a boil; cook until liquid is reduced by half. Serve over pork chops. Yield:2 servings.
French Silk Pie
Cooking For 2 - Fall 2006/tastycook1
This has been in my to try pile for 5 years, by my reckoning. maybe one of these days I'll actually make it
1 sheet refrigerated pie pastry
2/3 cup sugar
2 eggs
2 squares unsweetened chocolate, melted
1 teaspoon vanilla extract
1/3 cup butter, softened
2/3 cup heavy whipping cream
2 teaspoons confectioners' sugar
Whipped cream and chocolate curls, optional
Line a 7-in. pie plate with pastry; trim and flute edges. Prick pastry with a fork. Line shell with a double thickness of heavy-duty foil. Bake at 450° for 4 minutes. Remove foil; bake 2 minutes longer or until crust is golden brown. Cool on a wire rack.
In a small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture coats the back of a metal spoon and reaches 160°. Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (90°), stirring occasionally.
In a small mixing bowl, cream butter until light and fluffy. Add cooled egg mixture; beat on high speed for 5 minutes. In another mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold into chocolate mixture. Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired. Refrigerate leftovers. Yield: 6 servings.
Cranberry Pork
tastycook1
Made this one years ago and it really was good. Should do it again soon. Can you tell by the recipes I've been posting that I like cranberries and pork?
2 tablespoons butter
2-3 lbs boneless pork roasts
1 (1.3 ounces) envelope dry onion soup mix
1/2 teaspoon cumin powder
1 (16 ounces) can jellied cranberry sauce
1-2 teaspoon dijon-style mustard
Melt butter in 12-inch skillet until sizzling, add pork roast and cook over medium-high heat, turning occasionally, until browned (4 to 6 minutes).
Place in slow cooker.
Sprinkle with dried soup mix and cumin, spread cranberry sauce on top of the dry ingredients.
Cover, cook on Low heat setting for 4 to 6 hours or until roast is fork tender.
To serve, cut meat into slices, stir mustard into sauce and serve over meat.
Pears with Cinnamon Sauce
Cooking for 2 - fall 2006/tastycook1
This sounds good for a blustery day like today
2 medium pears
2 tablespoons brown sugar
1 tablespoon butter, melted
1/4 teaspoon ground cinnamon
2 whole cloves
1/4 cup vanilla frozen yogurt
Core pears from the bottom, leaving stems intact. Peel pears. Cut 1/4 in. from bottom to level if necessary. In a 2-qt. microwave-safe dish, combine the brown sugar, butter, cinnamon and cloves; top with pears.
Cover and microwave on high for 10-12 minutes or until pears are tender. Remove pears to dessert plates. Discard cloves. Whisk frozen yogurt into sauce until smooth. Spoon over pears. Serve warm or chilled. Yield: 2 servings. Editor's Note: This recipe was tested in a 1,100-watt microwave.
Pumpkin Scones
tastycook1
Haven't made these either for several years. I seem to remember them being quite a bit of work but well worth the effort
As close to Starbuck's as you'll find I'm told.
2 cups all-purpose flour
7 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 large egg
6 tablespoons cold butter
PLAIN GLAZE:
1 cup plus 1 tablespoon powdered sugar
2 tablespoons whole milk
SPICED ICING:
1 cup plus 3 tablespoons powdered sugar
2 tablespoons whole milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
pinch ground ginger pinch ground cloves
1. Preheat oven to 425 degrees F.
2. Combine flour, sugar, baking powder, salt, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon ginger in a large bowl.
3. In a separate medium bowl, whisk together pumpkin, half-and-half, and egg.
4. Cut butter into cubes then add it to the dry ingredients. Use a pastry knife or a fork to combine butter with dry ingredients. Continue mixing until no chucks of butter are visible. You can also use a food processor: Pulse butter into dry ingredients until it is the texture ofcornmeal or coarse sand.
5. Fold wet ingredients into dry ingredients, then form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle that is about 9 inches long and 3 inches wide. Use a large knife or a pizza wheel to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough.
6. Bake for 14 to 16 minutes on a baking sheet that has been lightly oiled or lined with parchment paper. Scones should begin to turn light brown
7. While scones cool, prepare plain glaze by combining ingredients in a medium bowl with an electric mixer on medium speed. Mix until smooth.
8. When scones are cool, use a brush to paint a coating of the glaze over the top of each scone.
9. As that white glaze firms up, prepare spiced icing by combining ingredients in another medium bowl with an electric mixer on medium speed. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.
Makes 6 scones.
Pumpkin Cranberry Bread
Cooking for 2 Fall 2005/tastycook1
1/2 cup plus 2 tbsp all-purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup canned pumpkin
1/4 cup canola oil
1 egg, lightly beaten
3 tablespoons buttermilk
1/4 teaspoon butter flavouring
1/4 teaspoon vanilla extract
1/4 cup dried cranberries
In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon and nutmeg. Combine the pumpkin, oil, egg, buttermilk, butter flavoring and vanilla; stir into dry ingredients just until moistened. Fold in cranberries.
Transfer to three 4-1/2-in. x 2-1/2-in. x 1-1/2-in. loaf pans coated with nonstick cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 3 loaves.
Cheesy Onion Biscuits
Cooking for 2 Fall 2005/tastycook1
1/4 cup chopped onion
3/4 cup all-purpose flour
1/8 teaspoon baking Powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1 tablespoon shortening
1/4 cup shredded cheddar cheese
1/3 cup buttermilk
Place onion in a small microwave-safe bowl; cover and microwave on high for 1-2 minutes or until tender. In a small bowl, combine the flour, baking powder, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in cheese and onion. Stir in buttermilk just until moistened.
Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out into a 4-in. circle; cut into four wedges. Place 2 in. apart on a baking sheet coated with nonstick cooking spray.
Bake at 450° for 8-12 minutes or until golden brown. Serve warm. Yield: 4 biscuits.
Cinnamon Raisin Buttermilk Biscuits
Cooking for 2 Fall 2005/tastycook1
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking Powder
1/2 teaspoon ground cinnamon
1/3 cup butter-flavoured shortening
1/3 cup buttermilk
1/4 cup golden raisins
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
In a bowl, combine the flour, sugar, baking powder and cinnamon; cut in shortening until crumbly. Stir in buttermilk just until moistened. Turn onto a lightly floured surface. Sprinkle raisins over dough; knead 2 or 3 times. Pat to 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter.
Place on an ungreased baking sheet. Bake at 400° for 12-15 minutes or until golden brown. Combine glaze ingredients; drizzle over biscuits. Serve warm. Yield: 4 biscuits.
Brussels Sprouts with Apples
Cooking for 2 Fall 2005/ tastycook1
1/2 lb fresh Brussels sprouts, halved
2 bacon strips, diced
1 medium red apple, cut into 1-inch pieces
1/2 teaspoon minced fresh thyme
Place brussels sprouts in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender.
Meanwhile, in a nonstick skillet, cook bacon over medium heat until crisp; drain. Remove bacon to paper towels. Add the apple, thyme and brussels sprouts to skillet. Cook, uncovered, over medium heat for 5-10 minutes or until heated through. Stir in bacon. Yield: 2 servings.
Pork Chops with Dijon Sauce
tastycook1
I made this last night and it was so tasty, the sauce was delicious. I just halved everything for us and it worked really well. It would be nice done with a pork tenderloin that could be sliced and nicely arranged on a plate Definitely one I'll make again
Cook time: 30 minutes
1 Tbsp butter
1 Tbsp olive oil
4 center-cut rib or loin pork chops
Salt
Freshly ground black pepper
1/4 cup chopped shallots
1 cup dry white wine
3/4 cup chicken stock*
3/4 cup heavy cream
2 Tbsp Dijon mustard
1 Tbsp chopped parsley (optional)
1 Pat the pork chops dry with paper towels. Sprinkle salt and pepper all over them. Heat the olive oil in a large skillet over medium high heat. Stir in the butter. As soon as the butter has melted, add the pork chops to the pan and sear them, about 2-3 minutes on each side. Reduce the heat slightly if the chops brown too quickly.
2 Remove the pork chops from the pan and pour off most of the fat. Add the green onions or shallots and cook them on med high heat until softened, about 1 minute. Add 1/2 cup of the wine and bring to a boil, deglazing the pan by scraping the brown bits from the bottom of the pan. Stir in the stock and return chops to the pan. Bring sauce to a simmer, reduce heat, cover and cook until chops are cooked through (145°F internal temp), about 10 to 15 minutes.
3 Remove the pork chops to a warm platter; cover with foil to keep warm. Add the remaining half cup of wine. Increase the heat to high to boil the pan juices. Reduce the juices by half, about 3 minutes. Add the heavy cream and boil 3 minutes more, until sauce reduces and thickens, and scraping the pan with a wooden spoon leaves a trail. Remove from the heat and whisk in the mustard and parsley. If you want, add more mustard to taste. Place chops on a bed of sauce and serve.
Yield: Serves 4.
Cranberry Pear Cobblers
Cooking for 2 Fall 2005/ tastycook1
2 small pears, peeled and cut into 3/4-inch pieces
1/4 cup dried cranberries
3 tablespoons sugar
1-1/2 teaspoons all-purpose flour
1 teaspoon grated fresh gingerroot
1/4 teaspoon ground cinnamon
1 tablespoon butter
TOPPING:
3 tablespoons sugar
1 teaspoon grated fresh gingerroot
1/2 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
8 teaspoons cold butter
1/4 cup buttermilk
In a bowl, combine the first six ingredients. Spoon into two 10-oz. custard cups coated with nonstick cooking spray. Dot with butter. Bake at 350° for 15-20 minutes or until hot and bubbly.
For topping, combine sugar and ginger in a blender; cover and process until crumbly. Set aside 1-1/2 teaspoons of the mixture. Add flour, baking soda and salt to the blender; cover and process for 20 seconds or until combined. Add butter; process until mixture resembles coarse crumbs.
Transfer to a small bowl; stir in buttermilk. Drop by rounded tablespoonfuls onto hot fruit filling; sprinkle with reserved sugar mixture. Bake for 30-35 minutes or until topping is golden brown. Serve warm. Yield: 2 servings.
Orange Cranberry Bars
Cooking for 2 Fall 2005/ tastycook1
1/4 cup all-purpose flour
1-1/2 teaspoons sugar
2 tablespoons cold butter
2 tablespoons chopped pecans
TOPPING:
2 tablespoons beaten egg
1-1/2 teaspoons milk
3/4 teaspoon grated orange peel
1/4 teaspoon vanilla extract
1/3 cup sugar
1-1/2 teaspoons all-purpose flour
1/4 cup chopped fresh or frozen cranberries
2 tablespoons flaked coconut
2 tablespoons chopped pecans
In a bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Press into an 8-in. x 4-in. x 2-in. loaf pan coated with nonstick cooking spray. Bake at 350° for 15 minutes.
Meanwhile, in a bowl, combine the egg, milk, orange peel and vanilla. Combine sugar and flour; gradually add to egg mixture and mix well. Fold in the cranberries, coconut and pecans. Spread over crust. Bake for 15-20 minutes or until golden brown. Cool on a wire rack. Yield: 8 bars.
Alfredo Chicken Lasagne
Cooking for 2 Fall 2005/ tastycook1
6 ounces boneless skinless chicken breast, cut into bite-size pieces
1 cup sliced fresh mushrooms
2 tablespoons chopped onion
1 garlic clove, minced
1 tablespoon olive oil
1 tablespoon all-purpose flour
1 cup Alfredo sauce
3/4 cup 2% cottage cheese
1/4 cup plus 2 tablespoons shredded Parmesan cheese, divided
1 egg, lightly beaten
1/2 teaspoon Italian seasoning
1/2 teaspoon dried parsley flakes
4 lasagna noodles, cooked and drained
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
In a large skillet, saute the chicken, mushrooms, onion and garlic in oil until chicken is no longer pink. Stir in flour until blended; stir in Alfredo sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. In a small bowl, combine the cottage cheese, 1/4 cup Parmesan cheese, egg, Italian seasoning and parsley.
Spread 1/2 cup Alfredo mixture in an 8-in. x 4-in. x 2-in. loaf dish coated with nonstick cooking spray. Layer with two noodles (trimmed to fit pan), half of the cottage cheese mixture, 3/4 cup Alfredo mixture and 3/4 cup mozzarella cheese. Sprinkle with remaining Parmesan cheese. Repeat layers.
Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting. Yield: 3 servings.
Old Fashioned Swiss Steak
Cooking for 2 Fall 2005/tastycook1
3/4 lb boneless beef top round steak
1/4 to 1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon all-purpose flour
1 tablespoon canola oil
1 medium onion, chopped
1 can (5-1/2 ounces) tomato juice
1/2 cup diced canned tomatoes
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
1 to 2 teaspoons brown sugar
1/2 teaspoon prepared mustard
Cut steak into two pieces; sprinkle with salt and pepper. Using a mallet, pound flour into the meat. In a large skillet, brown meat in oil on both sides. Transfer to a shallow 1-qt. baking dish coated with nonstick cooking spray.
In the same skillet, saute onion in drippings until tender. Stir in the remaining ingredients. Pour over meat. Cover and bake at 350° for 1-1/2 hours or until tender. Yield: 2 servings.
Apple Crisp Cheesecake
Cooking for 2 Fall 2005/ tastycook1
1/2 cup graham cracker crumbs
1/4 cup quick-cooking oats
4 teaspoons brown sugar
3 tablespoons butter, melted
FILLING:
2 packages (3 ounces each) cream cheese, softened
1/4 cup packed brown sugar
1 egg, lightly beaten
3 tablespoons sour cream
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
2/3 cup sliced peeled apple
TOPPING:
1 tablespoon all-purpose flour
1 tablespoon quick-cooking oats
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
2 teaspoons cold butter
In a small bowl, combine the cracker crumbs, oats and brown sugar; stir in butter. Press onto the bottom of a 6-in. springform pan coated with nonstick cooking spray; set aside.
For filling, in a small mixing bowl, beat cream cheese and brown sugar until smooth. Add egg; beat on low speed just until combined. Stir in the sour cream, cinnamon and ginger. Pour over crust. Arrange apple slices over filling. For topping, combine the flour, oats, brown sugar and cinnamon in a bowl. Cut in butter until crumbly. Sprinkle over apple.
Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Just before serving, remove sides of pan. Refrigerate leftovers. Yield: 4 servings.
Date Muffins
Cooking for 2 Fall 2006/ tastycook1
1/2 cup chopped dates
1/2 cup boiling water
1/4 cup shortening
1/2 cup sugar
1 egg
1 cup all-purpose flour
1/2 teaspoon baking Powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 cup chopped walnuts
Place dates in a small bowl and add boiling water; let stand for 10 minutes (do not drain). Meanwhile, in a small mixing bowl, beat shortening and sugar until crumbly, about 2 minutes. Beat in egg.
Add dates; beat on low speed until blended. Combine the flour, baking powder, baking soda and cinnamon; stir into date mixture with a wooden spoon just until blended. Stir in walnuts.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Muffins may be frozen for up to 3 months. Yield: 8 muffins.
Cranberry Orange Bread
Cooking for 2 Fall 2006/ tastycook1
1-1/2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking Powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 egg
1/2 cup orange juice
1/4 cup butter, melted
2/3 cup chopped fresh or frozen cranberries
1/4 cup chopped walnuts
In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In a small bowl, beat the egg, orange juice and butter. Stir into dry ingredients just until moistened. Fold in cranberries and walnuts.
Transfer to four 4-1/2-in. x 2-1/2-in. x 1-1/2-in. loaf pans coated with nonstick cooking spray. Bake at 350° for 25-28 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Bread may be frozen for up to 3 months. Yield: 4 mini loaves.
Quick Red Wine Chicken Stew
Source: Adapted from Pam Anderson, threemanycooks.com/NYBirder
Serves: 2-3
This is a variation of the French Coq au Vin but it is simpler, quicker, lighter. If you cannot find prosciutto, you can use any thinly sliced cured ham, Canadian bacon, or even fried and drained thinly sliced American bacon.
1 pound (about 4 medium) boneless, skinless chicken thighs
1/2 Tb. olive oil, extra if needed
Salt and ground black pepper
3 medium carrots peeled and cut into small chunks
4 ounces sliced baby bella mushrooms
1 1/2 ounces (about 3 thin slices) prosciutto, minced
2 large garlic cloves, minced
1/2 tsp. dried thyme leaves
1 Tbs. all-purpose flour
3/4 cup each: dry red wine and chicken broth
1 package (9 ounces) frozen creamed onions, not thawed
1/2 lb. new potatoes, rinsed, halved or quartered depending on size
1/2 cup frozen peas
Heat a medium deep skillet over medium-high heat. Coat chicken thighs with the oil and sprinkle with salt and pepper. Add chicken thighs to hot skillet. Cook until well browned, about 5 minutes. Turn and continue to cook until well browned on remaining side, about 3 minutes longer. Transfer to a bowl; set aside.
Add carrots to skillet (and additional oil if pan is dry); saute until they start to brown, 2 to 3 minutes. Add mushrooms; cook, stirring frequently and seasoning lightly with salt and pepper, until carrots and mushrooms are well browned, about 3 minutes. Stir in prosciutto, garlic and thyme; cook until fragrant, about a minute.
Sprinkle in flour, then stir in wine and broth, along with creamed pearl onions. Bring to a simmer, breaking up pearl onions as they start to thaw. Add chicken and potatoes; reduce heat to medium-low and simmer, partly covered, until flavors blend and potatoes are tender, about 15 minutes.
Stir in peas. Cover and let stand 5 minutes. Serve.
Per serving:
461 calories, 34g carbohydrates, 38g protein, 17g fat (5g saturated), 120mg cholesterol, 6g dietary fiber, 702mg sodium
Merlot & Onion Roast
thegeema
Note: I cut this recipe in half (on or about). I used a beef top roast roast (not a rolled roast) (it was okay) BUT I think I will try a chuck roast next time (especially since I will be cutting the recipe in half).
2 pounds beef top round roast, or similar (this roast is usually already trimmed of all visible fat)
Salt and pepper
8-10 garlic cloves
1 1/2 teaspoons canola or olive oil
3/4 cup French onion soup, condensed, from a can (such as Campbell's)
3/4 cup merlot (or other mellow red wine)
If your roast is the rolled-up type, remove mesh or ties from surface and unroll the roast. Arrange garlic cloves evenly on top, and then sprinkle freshly ground salt and pepper over the top. Roll the roast up (but don't put any mesh or ties back on).
Start heating the canola or olive oil in a medium nonstick frying pan over medium-high heat. When hot, add the rolled-up roast to the pan and let the bottom brown for a couple of minutes. Flip and brown the other side (a couple minutes more). Carefully place browned roast in slow cooker so that it remains rolled up.
Pour onion soup concentrate and wine over the top. Cover and cook on LOW for about four hours.
Yield: 6 servings
Per serving: 240 calories, 33.5 g protein, 2 g carbohydrate, 7.9 g fat, 2.5 g saturated fat, 3.5 g monounsaturated fat, 7 g polyunsaturated fat, 78 mgcholesterol, 0.2 g fiber, 285 mg sodium. Calories from fat: 30%.
Amish White Bread
Sunday24
2/3 cup white sugar
2 cups warm water (110F)
1 1/2 tablespoon active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour
In a large bowl, dissolve the sugar in warm water and stir in yeast. Allow to proof until yeast resembles a creamy foam. Mix salt and oil into the yeast. Mix in flour 1 cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled; about 1 hour. Preheat oven to 350 degrees. Punch dough down. Knead for a few minutes and divide in half. Shape into loaves and place into 2 well oiled 9 X 5 inch loaf pans. Allow to rise for 30 minutes or until dough has risen to 1" above pans. Bake in the preheated oven for 30 minutes. Yield: 2 (9 X 5") loaves.
Cake-Pan Spice Cake for Two
Adapted from: “King Arthur Flour 200th Anniversary Cookbook”
4 pieces
NYBirder
I had been trying to cut down my mother's favorite buttermilk spice cake for years and wasn't very successful. I found this recipe a while ago and discovered that I can come close to hers while not having to worry about cutting down an egg. I made mine plain like hers using her spices and buttermilk with no add-ins and didn't need any frosting. It's very moist and keeps well. Don't be surprised if the cake doesn't rise quite as high in the center--it doesn't always for me but it doesn't affect the texture. My mother's didn't, either. As Julia Child used to say, "Just dust it with confectioner's sugar and no one will notice."
3/4 cup all-purpose flour
1/4 tsp salt
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 - 1/4 tsp. cloves
1/2 tsp. vanilla
2 Tbsp. and 2 tsp. veg. oil
1/2 cup brown sugar, packed (mix with wet ingredients)
1/2 cup buttermilk or tomato juice or 1/4 c. applesauce with 1/4 c. water
1/2 cup grated carrot, raisins, chopped apple, nuts, or whatever strikes your fancy
Note: This cake begins to rise as soon as the liquid is added as a result of the reaction between the baking soda and the acids in the liquid. The cake should be baked immediately once it is mixed.
Preheat oven to 350F. Grease and flour an 8”x4” loaf pan or 6” square pan.
Blend dry ingredients very well right in the baking pan or in a separate bowl with a whisk. (I prefer a separate bowl since I think I do a better job of mixing.)
Make two holes in the dry ingredients--put vanilla in first, oil in second. Sprinkle with add-ins, if desired.
Mix brown sugar and liquid of choice in a small bowl. Pour liquid over dry ingredients and mix with a fork if mixing right in the pan.
Bake at 350F for 15-25 min. The cake is done when touched gently in the center and it springs back.
Re: Cake-Pan Spice Cake for Two
I did bake this in my countertop oven. The 6" pan I use is a Wilton that I bought at Michael's. It took me 4 days to finish this cake and it was still nice and moist. The loaf pan works, too. It's just a little more awkward to get the cake out.
Have you ever made a chocolate "Wacky Cake"? That's made with vinegar, baking soda, and oil right in the pan. This is related to that recipe. I've heard that the method originated during war rationing when eggs and butter were hard to get.
My Shortcut Chicken Broth Elixir
NYBirder
Did I just cure my cold with chicken soup? I'm not sure but it certainly tasted good and I do feel better. This is a shortcut I took inspired by a from-scratch recipe by Lucinda Scala Quinn at blog.madhungry.com/2011/08/recipes-from-todays-show-mad-healthy-food-for-colds.html. Her recipe and other cold remedies are worth checking out.
This broth is chock-full of ingredients to drive impurities out of the body, the garlic has antibiotic properties and onions are an expectorant.
MY SHORTCUT: I used what I had on hand and got a very satisfactory stock. I began with a very good commercial stock, not broth. After cooking, taste and add salt to taste. I ate some of it with cooked rice and a little of the shredded chicken added for a simple soup supper.
1 (32 oz.) box chicken stock (I used Kitchen Basics), regular or no-salt
3 large bone-in chicken thighs
A couple of small bunches of celery leaves
A couple of thick slices of a large onion
5 whole peppercorns
4 large garlic cloves, smashed
1 cup water
Throw everything in a 3-quart sauce pan. Do not add salt until the broth is done. Bring to a boil, reduce the heat, simmer, partially covered, for 1 hour. Skim and discard any foam as it rises to the surface. Strain the broth. (The cooked chicken can be used for other recipes or shredded into the broth for soup.) Do not boil down the stock any more unless you taste it since it’s already pretty rich. In fact, you may want to add a little water after tasting it.
Strain the broth. If it needs salt, add it now to taste. Skim fat or refrigerate to harden the fat and lift it off.
Slow Cooker Salsa Chicken for Two
NYBirder
With the seasoning mix I've included with this, there's no need to open a whole package of taco seasoning to make the recipe. This also allows you to adjust the seasonings and control the amount of salt to your taste.
2 boneless, skinless chicken breasts
1/2 cup salsa (chunky is nice)--the heat level of your choice
1/2 package reduced sodium taco seasoning *
1/2 can reduced fat, reduced salt condensed cream of mushroom soup
1/4 cup reduced fat sour cream
* Substitute for packaged taco seasoning--
1 1/2 tsp chili powder
1 1/4 tsp paprika
1 1/8 tsp cumin
3/8 tsp garlic powder
Pinch cayenne pepper
Salt to taste
Add chicken to slow cooker. Sprinkle taco seasoning over chicken. Pour salsa and soup over chicken. Cook on low for 6 to 8 hours. Some slow cookers cook faster than others. The newer ones cook a bit faster and you may have to adjust your cooking time based on that.
Remove from heat and stir in sour cream. Serve with rice.
Like My Mother’s Goulash (as I remember it)
thegeema
Small onion, chopped
1 - 2 tablespoons olive oil or your choice of oil (to sauté onion)
8 to 10 ounces of hamburger
Salt & pepper
Up to 1 teaspoon of sugar (if using home canned tomatoes, otherwise ?)
1 quart home canned tomatoes or equal to (2 cans ?)
*chopped green pepper, opt.
*1 to 2 teaspoons minced garlic, opt. (i used jarred garlic)
1/2 cup dry macaroni
Sauté onion in the oil, then add hamburger and cook until no red shows.
Add salt & pepper only to season it
Add tomatoes and simmer and finally add macaroni and simmer until macaroni is cooked to your liking.
Note: the green pepper and garlic are my additions – Mother never cooked with green pepper or garlic.
If it is to thick to your liking add a bit of water (I only add water if I reheat a bowl of leftover goulash).
Re: ***Like My Mother's Goulash***
NYBirder
Geema--that got me reminiscing about my Mom's goulash. She also used her own canned tomatoes and after she passed away I had trouble making it with store-bought canned. I finally ended up with proportions that come close--I like to use Hunt's or Muir Glen diced tomatoes. Her goulash had Italian seasonings in it and we always had Parmesan on the top. It's thick and more like a casserole than a soup. I sometimes vary it with the chili powder and use shredded cheddar on top. I make this when I'm craving comfort food. I wonder if everyone's mother made goulash?
Judy’s Goulash
2 servings
1/2 pound lean ground beef
1/4 cup chopped onion
1 (14 1/2 oz.) can diced tomatoes, undrained
1/4 cup water
1/2 tsp. dried oregano
1 rounded half tsp. chili powder (optional)
1 small garlic clove, chopped, or dash of garlic powder
1/4 tsp salt
1/3 cup uncooked elbow macaroni
Parmesan or shredded cheddar cheese (optional)
In skillet, cook beef and onion over medium heat until no longer pink.
Stir in tomatoes, water, oregano, and salt. Bring to a boil. Add macaroni. Reduce heat; cover and simmer for 20-25 min or until macaroni is tender. Sprinkle with cheese if using. Cover and cook 2-3 min. longer or until cheese is melted.
Re: ***Like My Mother's Goulash***
c3clark
I make something a little similar, but we always called it the hamburger-macaroni casserole. It uses canned soup so some people wouldn't like it. Brown 1lb hamburger, boil 2 cups macaroni. Drain the hamburger and stir in the cooked macaroni. Mix in 1 can tomatoe soup and 1 can cream of whatever and add some diced green pepper. Put half of the mixture in a casserole, layer some cheese over it, put the rest of the mixture in and layer some cheese on the top. Cover and bake in the oven for about 45 minutes so the soups get hot and the cheese melts (or you can do this last part in the microwave, too).
About what to do with the other half of the can of soup when a recipe calls for just a half---put it in a small container and freeze it. Works fine.
Re: ***Like My Mother's Goulash***
NYBirder
I think the goulash name isn't really related to the classic goulash but evolved because it had beef and was stewed. In upstate NY and New England, it's just called goulash but around the country you see it called different names like American goulash, American chop suey, Johnny Marzetti, etc. Depends where you grew up and what your school cafeteria ladies called it, I think.
Sometimes it's baked in a casserole, sometimes cooked on the stove top, sometimes plain, sometimes jazzed up with all sorts of ingredients. I guess it's where the idea for Hamburger Helper came from only better. I make it every so often and still love it after all these years. I put on my comfy clothes and slippers, close my eyes, and I'm a kid again!
I freeze my dibs and dabs for recipes flat in freezer bags (with a label--very important) and then put them in a 2-gallon bag to keep them together. Living alone, I absolutely have to or waste a lot.
Re: ***Like My Mother's Goulash***
c3clark
All the little stuff that I freeze in small containers go into the freezer of my fridge in the kitchen. I keep all of those on the bottom shelf, left side, so they're always easy to find. And I also write on masking tape what's in them, cause once they're frozen a lot of times I can't tell what's what! Another thing that I like to freeze is rice. Whenever we have a meal with rice, I make at least twice as much then freeze the rest in meal portions in glass containers with covers. Next time we have stir fry or whatever, it's so easy to skip the boiling rice step and just pop the glass container in the microwave with a few drops of water. I know boiling rice isn't a big deal, but anytime I can avoid an extra step, I do!
Cashew Chicken with Noodles
Contest Winner from “Taste of Home,” Anita Beachy, Bealeton, Virginia
NYBirder
Yield: 2 servings
I have some cooked frozen chicken thigh meat leftover in the freezer from making chicken broth. I would use it instead of fresh chicken and just saute it a shorter time until warmed and slightly browned. This is definitely on the to-try list as soon as I find some oriental sweet chili sauce.
4 ounces uncooked thick rice noodles
1/8 cup soy sauce (regular or reduced sodium)
1 tablespoon cornstarch
1 1/2 garlic cloves, minced
1/2 pound boneless skinless chicken breasts, cubed
1 1/2 tsp. peanut oil
1 1/2 tsp. sesame oil
3 green onions, cut into 2-inch pieces
1/2 cup unsalted cashews
1 tablespoon sweet chili sauce
Cook rice noodles according to package directions.
Meanwhile, in a small bowl, combine the soy sauce, cornstarch and garlic. Add chicken.
In a large skillet, sauté chicken mixture in peanut and sesame oils until no longer pink. Add onions; cook 1 minute longer. Drain noodles; stir into skillet. Add cashews and chili sauce and heat through.
Nutrition Facts: 1-1/2 cups equals 604 calories, 26 g fat (5 g saturated fat), 63 mg cholesterol, 1,099 mg sodium, 60 g carbohydrate, 3 g fiber, 34 g protein.
Warm Delights
c3clark
I was updating the index for desserts for the recipes that I have printed out, and came across this one that I've been meaning to try. I don't know if it was ever posted on this forum or not, but it's perfect for 1 or 2 people. It was originally posted in Recipes by mom2kohl_in_MO and here is her post:
Warm Delights Cake (6/19/2008 3:12:46 PM): I found that you can make your own Warm Delights very easily. Put 4 level tablespoons of any variety cake mix in a small bowl (I used a cereal bowl). Stir in 2 tablespoons water - you may have to add a little more if it is too dry -until well mixed; some tiny lumps are okay. You can sprinkle ice cream topping like hot fudge or carmel over the top. Cook for 1 minute in a microwave. Take out and let sit for a couple of minutes and it's ready to eat. I used a chocolate cake mix from Aldi's and some Smuckers hot fudge ice cream topping. It was a good as the real thing and by far cheaper! You can probably make dozens of them from one cake mix
Turkey Stew with Sage Cornbread Dumplings
Beema
This recipe is from the The Complete Idiot's Guide to Cooking for Two, by Ellen Brown, and she says, "The dumplings on top of this simmering stew have the same wonderful flavor as cornbread stuffing."
And, she adds a warning note: "The chemical leavening agents in batters and doughs made with baking power and baking soda are not tolerant to advance preparation of more than 30 minutes or so. They will expande right in the bowl rather than when cooked, and you'll end up with dumplings the texture of golf balls."
3 tablespoons unsalted butter
1 tablespoon olive oil
1 small onion, peeled and chopped
1 garlic clove, peeled and minced
1 carrot, peeled and thinly sliced
1 celery rib, rinsed, trimmed, and thinly sliced
1 tablespoons dry vermouth or dry white wine
1 tablespoon all-purpose flour
1/2 cup turkey stock or chicken stock (not broth)
1/2 cup half and half
2 tablespoons chopped fresh sage or 2 teaspoons dried
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
salt and black pepper to taste
1 1/2 cup cooked turkey, cut into 1/2 inch cubes
1/2 cup frozen peas, thawed
1/4 cup all-purpose flour
1/4 cup yellow cornmeal
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1/3 cup buttermilk
For the stew:
1. Melt 1 tablespoon butter and olive oil in a medium skillet over medium-high heat. Add onion, garlic, carrot and celery and cook, stirring frequently, for three minutes or until onion is translucent. Add vermouth and cook stirring occasionally, for two minutes or until the wine is almost evaporated. Set aside.
2. Melt 1 tablespoon butter in a small saucepan over low heat. Stir in flour and stir constantly for 2 minutes. Whisk in stock and bring to a boil over medium-high heat, whisking constantly. Simmer for three minutes, then add half and half, 1 tablespoon sage and rosemary. Simmer for two minutes, season to taste with salt and pepper, and then add this sauce to the vegetables along with the turkey and peas. (You can do this part in advance).
For the dumplings:
1. Combine flour, cornmeal, baking soda, baking powder 1/2 teaspoon salt, pepper and remaining sage in a mixing bowl. Cut remaining butter into small pieces. Cut in the butter until mixture resembles course meal. Add buttermilk, stirring just enough so the dough holds together.
2. Drop 6 to 8 mounds of dough onto the top of simmering turkey in the skillet, about two inches apart. Reduce heat to low, cover, and cook without removing the lid for 15 to 18 minutes, or until dumplings are dry on top and have puffed. Serve immediately.
(PS from Beema.... I would love to know how we are supposed to know when the dumplings are dry and puffy without removing the lid to peek -
Re: *Turkey Stew with Sage Cornbread Dumplings*
NYBirder
I know there will be turkey in my future sometime! I bet this would go good made with chicken, too.
I like the fact that I can cut down the dumplings for one serving--I'm thinking that without the sage they might taste good on top of chili.
Pork Chop Dinner for Two
I'VE PREPARED this dish for a tableful of people, but it's easy to fix for just two. All the ingredients can be adjusted to satisfy the appetites to be served. If you like different vegetables, simple cook them right along with the other ingredients. My side dishes for this meal are bread and a toasted salad. —Shirley Lazor
2 Servings Prep: 10 min. Bake: 55 min.
Ingredients
2 pork loin chops (3/4 inch thick)
1 tablespoon vegetable oil
2 medium potatoes, peeled and sliced
1 medium onion, sliced
1 medium carrot, sliced
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
In a skillet, brown pork chops in oil. Place in a greased 8-in.
square baking pan. Layer potatoes, onion and carrot over chops. Dot with butter. Sprinkle with salt and pepper. Cover and bake at 350° for 55-60 minutes or until pork chops are done. Yield: 2 servings.
Nutrition Facts: 1 serving (1 each) equals 472 calories, 19 g fat (7 g saturated fat), 69 mg cholesterol, 705 mg sodium, 49 g carbohydrate, 6 g fiber, 27 g protein.
Salisbury Steak for Two
These tender beef patties with golden gravy are quick to prepare, but they taste like old-fashioned comfort food," says field editor Sharon Manus of Smyrna, Tennessee.
2 Servings Prep/Total Time: 30 min.
Ingredients
1 egg
1 slice bread, torn into small pieces
1 tablespoon finely chopped onion
1/2 pound lean ground beef (90% lean)
2 teaspoons canola oil
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1/2 cup water
1 jar (4-1/2 ounces) whole mushrooms, drained
Dash pepper
Directions
In a small bowl, combine the egg, bread and onion; crumble beef over mixture and mix well. Shape into two patties.
In a large nonstick skillet over medium heat, brown patties on both sides in oil if desired; drain. Combine the soup, water, mushrooms and pepper; pour over patties. Bring to a boil. Reduce heat; cover and simmer until meat is no longer pink. Yield: 2 servings.
Nutrition Facts: 1 serving equals 306 calories, 17 g fat (5 g saturated fat), 176 mg cholesterol, 414 mg sodium, 9 g carbohydrate, 1 g fiber, 28 g
2. Let's Talk Tacos (several recipes for making Taco Seasoning from scratch):
3. Turkey Drumstick Osso Buco:
4. Lamb Shanks with Garlic and Port Wine:
5. Corn Leek Chowder:
6. Individual Apple Crisps:
7. Cran-Apricot Pork Chops:
8. French Silk Pie:
9. Cranberry Pork:
10. Pears with Cinnamon Sauce:
11. Pumpkin Scones:
12. Pumpkin Cranberry Bread:
13. Cheesy Onion Biscuits:
14. Cinnamon Raisin Buttermilk Bisquits:
15. Brussels Sprouts with Apples:
16. Pork Chops with Dijon Sauce:
17. Cranberry Pear Cobblers:
18. Orange Cranberry Bars:
19. Alfredo Chicken Lasagne:
20. Old Fashioned Swiss Steak:
21. Apple Crisp Cheesecake:
22. Parmesan Herb Chicken:
23. Three Berry Cobbler:
24. Autumn Chicken:
25. Date Muffins:
26. Cranberry Orange Bread:
27. Quick Red Wine Chicken Stew:
28. Merlot and Onion Roast:
29. Amish White Bread:
30. Cake Pan Spice Cake for Two:
31. My Shortcut Chicke Broth Elixir:
32. Slow Cooker Salsa Chicken for Two:
33. My Mother's Goulash:
34. Cheesy Cauliflower Pancakes:
35. Dr. Pepper Barbecue Sauce:
36. Cashew Chicken with Noodles:
37. Warm Delights:
38. Turkey Stew with Sage Cornbread Dumplings
39. Pork Chop Dinner for Two:
40. Salisbury Steak for Two:
Shrimp and Rice Casserole - for 3 or 4
Beema
1 package boil in the bag Success Rice
1 tablespoon olive oil
2 tablespoons white wine or chicken broth
1/3 cup EACH diced onion, diced red and green peppers and diced celery
2 tablespoons minced garlic
1 lb. shrimp, peeled and deveined
1/4 teaspoon Cajun seasoning (optional)
1 jar (15 oz) Alfredo sauce
1/4 cup white wine
1 cup shredded mozzarella cheese, divided
1/4 cup grated parm
Prepare rice per the package directions. Set aside. Preheat oven to 400°.
Meanwhile, in medium skillet, heat oil and wine, add the onion, peppers, celery and garlic; saute until just tender crisp. Stir in shrimp and continue cooking until shrimp are pink and cooked through. Stir in the Cajun seasoning and Alfredo sauce until well blended. Add the rice and the 1/4 cup wine.
In a 8 X 11 glass baking dish, sprinkle 1/2 cup mozzarella cheese evenly over the bottom, spoon the rice and shrimp mixture over the cheese, sprinkle with the remaining mozzarella and then the grated parm. Bake for 25 to 30 minutes. Allow to sit for 5 minutes before serving.
(Note, chicken may be a good alternate, if you prefer. In lieu of Cajun seasoning, you could omit it, or use Italian seasoning in its place.
* Let's talk TACOS *
Beema
Yesterday, we decided to have tacos for dinner, and I bravely said, "sure, I have all the ingredients, I can do that." Then, when I started to cook the ground beef, I discovered that I did not have the taco seasoning packet on hand. Must have used them at one of my parties recently....
So, I looked up several recipes for making my own taco seasoning, and the one I used is posted below... the reason for this post is this: this seasoning didn't seem to have the ooomph or brio or something that I am used to from the bought packets. Do you make your own seasoning, and if so what is your recipe???
This is what I used: 1 tablespoon chili powder, 1/4 teaspoon each of garlic powder, onion powder, crushed red pepper flakes, dried oregano, paprika and cumin, one teaspoon salt and black pepper. The recipe also said to use one cup water, but that seemed like too much. I realized that too late as I had already added it... even longer cooking to reduce the amount of water didn't help, so I finally had to add a bit of cornstarch and that worked.
So, what's in your tacos????
thegeema
Here is the one I have used and think is a good clone.
Taco Seasoning (makes about 3 pkgs)
3 t onion powder, 4 t cumin, 3 t garlic powder, 6 t chili powder, 5 t paprika and 1/4 t cayenne pepper
Mix ingredients together. Store in an airtight container.
This recipe makes about 7 T of seasoning mix. By using about 2 1/2 T of mix for each recipe, there should be enough for 3 servings, at 25¢ a tablespoon. Experiment to find out how much spice your family likes. If you use less, the cost per serving goes down.
TACO FILLING
1 lb hamburger
2 T (or less) of Taco Seasoning
1/2 C water
1 T ketchup
Brown the meat and drain excess fat. Sprinkle meat with taco seasoning. Stir to blend. Add water and ketchup. Simmer and stir, uncovered, for 10 minutes, or until extra liquid has cooked away.
When I made the above recipe I used the Taco Filling on Corn Chips, topped with the Filling, chopped lettuce and tomatoes with a "good dob" of sour cream (and sprinkled with shredded cheese, chopped green onion - (opt.)
Re: * Let's talk TACOS *
Taco Seasoning Mix
16281628/Lilly
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
Directions
In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.
This recipe came from Allrecipes - I picked it because it has garlic, onion, etc, etc and with over 2000 people rating still had a 5 star rating. Some people said to use this with 2/3 cups of water. If thickening needed - 2 tsp of cornstarch.
I'm going to try this the next time I make tacos.
Re: * Let's talk TACOS *
c3clark
Lilly---This is the same recipe that I have been using for a few years now. I multiply everything by 6, since that's how much fits in the container that I keep it in. I agree that 2/3C of water is way too much. The last couple of times that I made it I started adding some cornstarch to the mixture and using between 1/4C and 1/3C of water. We do like this one a lot.
Re: * Let's talk TACOS *
shelleyjCA2AZ
My grandma learned to make the following taco meat recipe way back in 1929 or so....grandpa worked for Santa Fe railroad and they lived in the desert of S. Calif...there were 20 families....and half were Mexican families...so all the ladies taught each other their best dishes.....grandma learned so many great Mexican dishes....
1 pound lean ground beef (that is a NOW not then....I don't think they had a choice back then)
1 finely diced onion
1/2 cup shredded potato
1 tablespoon chili powder
and I add red pepper flakes and cayenne, sometimes cumin
Brown beef and drain if using higher fat content beef....add in rest of ingred.....no water....and cook 10-15 minutes....
Then for the taco toppings....some are going to sound weird...but give it a try....
Shredded ICE BERG lettuce
Shredded cheese....cheddar or jack
Diced tomatoes
Chopped dill pickles (yes)
Shredded carrots (yes)
Sliced green onions
La victoria taco sauces
Hot white corn
NO sour cream....unless you just love it....lol
And you can either fry up the shells or just warm them....i bake the corn tortillas on taco bakers i bought off amazon...you would think they are fried....
AND I know you think the dill pickles and carrots are weird...but the sour of the pickles and the sweet of the carrots just works...and way back when they used what they had...and the potato was a meat stretcher back then....it was hard times...
The meat recipe is also good in enchiladas or tamale pie, add a can of mexican stewed tomatoes and it's perfect in tamale pie...another great dish from grandma...
I don't get the adding of water....that makes it like sloppy joe meat IMO....making the taco shell wet....
my bigoted mother-in-law uses Campbell’s tomato soup in her taco meat.... ...why do I say bigoted...well she said a Mexican woman gave her the recipe....lie...that woman would NOT talk to anyone of color....
Re: * Let's talk TACOS *
Beema
Geema's recipe and Lilly's recipe are almost identical to the one I used... Shelly, yours with the pickles and carrots sounds interesting ( I use sweet pickle relish in lots of different ways, but I have not used dill pickles in a recipe like this... that will be good). What I think was missing is a "sweet" taste.... maybe a little brown sugar? Any ideas along those lines?
Re: * Let's talk TACOS *
16281628/Lilly
I am making tacos as I write – defrosting beef right now. I am going to try the recipe that I posted. Carole – I think that we add water to mixes because the probably have cornstarch in them. That is only my opinion – I have not looked at a label – well even if I did not sure what the chemical name for cornstarch is. LOL. Beema – maybe it needs a tad of sugar?
OK – just finished beef – and of course I couldn’t leave the recipe alone! Beema – I only had hot paprika – well that is all I could find – and I know I have the sweet – well used hot. Instead of onion powder I put in onion. Added a little more garlic powder and red pepper flakes. Instead of water I added taco sauce. Oh – and then two jalapenos. See I just made my own recipe – right Geema?! It is on warm now and we will eat in an hour or so.
Re: * Let's talk TACOS *
c3clark
Lilly--I wasn't the one who asked about why we put water in with the mix. But since you brought it up, I think there probably is some sort of thickener in the mix, and I also think it's to distribute the mix more thoroughly into the meat. I personally do like to add some water since I like the filling a little moist. And many times I do what you did...add some jalapenos, cilantro, taco sauce, this and that and really make it my own.
Re: * Let's talk TACOS *
BobbiJoAZ
Following is the recipe that I have used. Sorry I am a little late answering this post.
Taco Seasoning
4+1/2 tsp. paprika
1 tsp. cumin
1/2 tsp. Mexican oregano
1 tsp. powdered chili pepper -- I use New Mexico (Ancho) powdered chili; if you prefer spicier, use jalapeno
1 tsp. onion powder
1/4 tsp. lemon powder, optional*
1 tsp. salt
1 tsp. sugar
1/2 garlic powder
2 tsp. flour
1/2 tsp. cocoa
Use with 1 pound of ground meat or in any recipe calling for one package taco seasoning mix.
*I use unsweetened lemon Kool-Aid. Real Lemon sells small pkgs. of lemon powder which also works.
Turkey Drumstick Osso Buco
Source: Emeril LaGasse
NYBirder
This is very good. I made a few changes to the original recipe which are noted.
2 servings
Rather than the dried mushroooms, I used 4 oz. of sliced criminis and cooked them with the vegetables. I didn't bother cutting off the ends of the turkey drummies since they fit into my pot without. You can skin them if you want. This would work well with skinned turkey thighs, too. I used Kitchen Basics chicken stock and dried thyme--I'm guessing at the amount of thyme I used. You might want to start with the smaller amount.
After the preparation, I put everything in my 3-quart oval slow cooker to finish. I think I cooked them in the slow cooker for 7-8 hours--I didn't write it down when I did it. They should have an internal temperature of 170F. If you like them falling apart, they can go longer. I could have done everything in the pressure cooker pot and cooked it under pressure for 40 min. with a natural release.
1/8-ounce dried porcini mushrooms (I used 4 oz. sliced fresh crimini--baby bellas)
1/2 cup red wine, such as Valpolicella, Merlot, or Cabernet Sauvignon
2 (16 to 18-ounce) turkey drumsticks, with the lower 3 inches cut off by the butcher, reserve the bone and meat scraps for your stock
1/2 teaspoon salt
1/4 teaspoons ground black pepper
2 tablespoons + 2 tsp. all-purpose flour
1/8 cup plus 1 tablespoon olive oil
1/2 cup diced onion
1/4 cup diced carrot
1/4 cup diced celery
1 tablespoon tomato paste
1/2 tablespoon minced garlic
2 cups dark chicken stock
1 bay leaf
1 1/2 sprigs fresh thyme or 1/2 - 3/4 tsp. dried thyme leaves
Serving suggestion: Polenta (I used mashed potatoes.)
If using dried mushrooms, place the dried porcinis in a small saucepan with the red wine, and bring to a low simmer. Steep the mushrooms in the wine for 5 minutes before straining the wine to trap any grit that may have come off the mushrooms. Rinse the mushrooms under running water, and pat dry. Use a knife to roughly chop the mushrooms, and set them and the wine aside until needed.
Season the turkey with the salt and pepper and coat evenly with the flour. Place a wide-mouthed, straight-sided saute pan over medium heat. Add the 1/8 cup olive oil to the pan and once hot, sear the turkey in the pan until golden brown on all sides, about 8 minutes per side. Remove the turkey from the pan, and pour off the fat from the pan. Use a paper towel to wipe the pan and return it to the stove. Add the remaining tablespoon of olive oil to the pan. Once the oil is hot, add the onions, carrots, celery and tomato paste to the pan and saute, stirring occasionally, until the mirepoix and tomato paste are slightly caramelized, about 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds.
Deglaze the pan with the red wine. While the wine is reducing, add the mushrooms to the pan and continue to reduce the wine until it is nearly completely evaporated. Stir the stock into the pan and add the bay leaves and thyme. Bring the stock to a boil and return the turkey to the pan. When the stock returns to a boil, reduce the heat to a simmer and cook the turkey, covered, until the meat is fork tender, about 2 1/2 hours, turning the turkey midway to ensure even cooking.
When the turkey legs are tender, taste the sauce and re-season it if necessary. Serve the turkey while hot on a bed of polenta with the sauce.
Lamb Shanks with Garlic and Port Wine
Source: Recipezaar #193141
NYBirder
This is one of my favorite recipes for lamb shanks--sooo good. Don't worry--the garlic tames down during the cooking. You can also cook this in a crockpot or simmered on top of the stove until the meat is tender.
Serves 2
NOTE: THIS CAN BE USED WITH MORE ECONOMICAL SKINLESS, BONE-IN TURKEY THIGHS OR LEGS OR EVEN BEEF SHORT RIBS—check your cooker directions for timing. Pressure cookers vary. Also check to see if there is enough recommended liquid for the cooking time—add a little more wine and broth if necessary.
Comments from the poster: “With traditional cooking, you are looking at a good 2 hours, with the Pressure Cooker just 30 minutes. The recipe comes from "The New Pressure Cooker Cookbook by Pat Dailey. Honestly, I didn't taste the garlic that much, not sure whether to add more, or give the garlic cloves a chop or two. I did use port, but I imagine you could substitute a heavy red wine.” (Note Added: The port is a sweeter wine so if you substitute, you may want to skip the balsamic vinegar.)
2 lbs lamb shanks
Salt, to taste
Pepper, to taste
1 tablespoon olive oil
10 garlic cloves, peeled and left whole
1/2 cup chicken stock (or other broth)
1/2 cup port wine
1 tablespoon tomato paste
1/2 teaspoon dried rosemary
1 tablespoon unsalted butter
1 teaspoon balsamic vinegar (up to 2 teaspoons)
Trim excess fat from the lamb shanks and season with salt and pepper.
Heat the oil in the PC. Add the shanks and brown on all sides.
When the shanks are almost completely browned, add the garlic cloves and cook until they are lightly browned but not burned.
Add the stock, port, tomato paste, and rosemary, stirring so the tomato paste dissolves.
Close the PC and bring up to full pressure (15 pounds). Reduce heat to stabilize pressure and cook for 30 minutes. Remove PC from heat and let pressure release naturally. (I use 40 minutes for turkey thighs or legs with a natural release.)
Remove the lamb shanks.
Return pan to heat and boil the liquid, uncovered, for 5 minutes to reduce and thicken the sauce.
Whisk in the butter, then add the vinegar. (I didn’t use the butter but added a slurry of flour and water and simmered to thicken and went easy on the balsamic vinegar. I also used my hand blender to puree the garlic cloves into the gravy.)
Serve the sauce over the lamb
Corn Leek Chowder
Cooking for 2 - Fall 2006
tastycook1
There are some lovely leeks at the farmers’ markets at the moment and this recipe from an old Cooking for 2 mag seems appropriate
2 cups chopped leeks (white portion only)
3/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon olive oil
3 cups reduced-sodium chicken broth
1-1/2 cups cubed peeled potatoes
1/4 to 1/2 teaspoon dill weed
3/4 cup frozen corn, thawed
1/4 teaspoon pepper
4 teaspoons cornstarch
1 tablespoon cold water
1/2 cup half-and-half cream
1/4 cup shredded cheddar cheese
In a large saucepan, saute the leeks, onion and garlic in oil until tender. Stir in the broth, potatoes and dill; cook for 15-20 minutes or until potatoes are almost tender.
Stir in corn and pepper; cook 2 minutes longer. Combine the cornstarch and water until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in cream. Cook over medium heat for 1-2 minutes or until heated through. Garnish each serving with 1 tablespoon of cheese. Yield: 4 cups
Individual Apple Crisps
Cooking for 2 - fall 2006
tastycook1
1 cup thinly sliced peeled tart apple
1 tablespoon sugar
2 teaspoons water
2 tablespoons plus 2 teaspoons flour
2 tablespoons brown sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Dash salt
2 tablespoons cold butter
Whipped cream, optional
In a small bowl, combine the apple, sugar and water. Divide between two 6-oz. ramekins or custard cups coated with nonstick cooking spray.
In a small bowl, combine the flour, brown sugar, cinnamon, nutmeg and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apple mixture. Bake at 375° for 20-25 minutes or until tender. Serve warm with whipped cream if desired. Yield: 2 servings
Cran-Apricot Pork Chops
Cooking for 2 - Fall 2006/ tastycook1
This one IS good
2 boneless pork loin chops (5 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped dried apricots
3 tablespoons dried cranberries
2 tablespoons finely chopped onion
1 tablespoon butter
1/3 cup Marsala wine or chicken broth
Sprinkle both sides of pork chops with salt and pepper. Place on a broiler pan coated with nonstick cooking spray. Broil 4-6 in. from the heat for 7-8 minutes on each side or until juices run clear.
Meanwhile, in a small nonstick skillet, saute the apricots, cranberries and onion in butter for 4-5 minutes or until tender. Stir in wine or broth. Bring to a boil; cook until liquid is reduced by half. Serve over pork chops. Yield:2 servings.
French Silk Pie
Cooking For 2 - Fall 2006/tastycook1
This has been in my to try pile for 5 years, by my reckoning. maybe one of these days I'll actually make it
1 sheet refrigerated pie pastry
2/3 cup sugar
2 eggs
2 squares unsweetened chocolate, melted
1 teaspoon vanilla extract
1/3 cup butter, softened
2/3 cup heavy whipping cream
2 teaspoons confectioners' sugar
Whipped cream and chocolate curls, optional
Line a 7-in. pie plate with pastry; trim and flute edges. Prick pastry with a fork. Line shell with a double thickness of heavy-duty foil. Bake at 450° for 4 minutes. Remove foil; bake 2 minutes longer or until crust is golden brown. Cool on a wire rack.
In a small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture coats the back of a metal spoon and reaches 160°. Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (90°), stirring occasionally.
In a small mixing bowl, cream butter until light and fluffy. Add cooled egg mixture; beat on high speed for 5 minutes. In another mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold into chocolate mixture. Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired. Refrigerate leftovers. Yield: 6 servings.
Cranberry Pork
tastycook1
Made this one years ago and it really was good. Should do it again soon. Can you tell by the recipes I've been posting that I like cranberries and pork?
2 tablespoons butter
2-3 lbs boneless pork roasts
1 (1.3 ounces) envelope dry onion soup mix
1/2 teaspoon cumin powder
1 (16 ounces) can jellied cranberry sauce
1-2 teaspoon dijon-style mustard
Melt butter in 12-inch skillet until sizzling, add pork roast and cook over medium-high heat, turning occasionally, until browned (4 to 6 minutes).
Place in slow cooker.
Sprinkle with dried soup mix and cumin, spread cranberry sauce on top of the dry ingredients.
Cover, cook on Low heat setting for 4 to 6 hours or until roast is fork tender.
To serve, cut meat into slices, stir mustard into sauce and serve over meat.
Pears with Cinnamon Sauce
Cooking for 2 - fall 2006/tastycook1
This sounds good for a blustery day like today
2 medium pears
2 tablespoons brown sugar
1 tablespoon butter, melted
1/4 teaspoon ground cinnamon
2 whole cloves
1/4 cup vanilla frozen yogurt
Core pears from the bottom, leaving stems intact. Peel pears. Cut 1/4 in. from bottom to level if necessary. In a 2-qt. microwave-safe dish, combine the brown sugar, butter, cinnamon and cloves; top with pears.
Cover and microwave on high for 10-12 minutes or until pears are tender. Remove pears to dessert plates. Discard cloves. Whisk frozen yogurt into sauce until smooth. Spoon over pears. Serve warm or chilled. Yield: 2 servings. Editor's Note: This recipe was tested in a 1,100-watt microwave.
Pumpkin Scones
tastycook1
Haven't made these either for several years. I seem to remember them being quite a bit of work but well worth the effort
As close to Starbuck's as you'll find I'm told.
2 cups all-purpose flour
7 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 large egg
6 tablespoons cold butter
PLAIN GLAZE:
1 cup plus 1 tablespoon powdered sugar
2 tablespoons whole milk
SPICED ICING:
1 cup plus 3 tablespoons powdered sugar
2 tablespoons whole milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
pinch ground ginger pinch ground cloves
1. Preheat oven to 425 degrees F.
2. Combine flour, sugar, baking powder, salt, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon ginger in a large bowl.
3. In a separate medium bowl, whisk together pumpkin, half-and-half, and egg.
4. Cut butter into cubes then add it to the dry ingredients. Use a pastry knife or a fork to combine butter with dry ingredients. Continue mixing until no chucks of butter are visible. You can also use a food processor: Pulse butter into dry ingredients until it is the texture ofcornmeal or coarse sand.
5. Fold wet ingredients into dry ingredients, then form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle that is about 9 inches long and 3 inches wide. Use a large knife or a pizza wheel to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough.
6. Bake for 14 to 16 minutes on a baking sheet that has been lightly oiled or lined with parchment paper. Scones should begin to turn light brown
7. While scones cool, prepare plain glaze by combining ingredients in a medium bowl with an electric mixer on medium speed. Mix until smooth.
8. When scones are cool, use a brush to paint a coating of the glaze over the top of each scone.
9. As that white glaze firms up, prepare spiced icing by combining ingredients in another medium bowl with an electric mixer on medium speed. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.
Makes 6 scones.
Pumpkin Cranberry Bread
Cooking for 2 Fall 2005/tastycook1
1/2 cup plus 2 tbsp all-purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup canned pumpkin
1/4 cup canola oil
1 egg, lightly beaten
3 tablespoons buttermilk
1/4 teaspoon butter flavouring
1/4 teaspoon vanilla extract
1/4 cup dried cranberries
In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon and nutmeg. Combine the pumpkin, oil, egg, buttermilk, butter flavoring and vanilla; stir into dry ingredients just until moistened. Fold in cranberries.
Transfer to three 4-1/2-in. x 2-1/2-in. x 1-1/2-in. loaf pans coated with nonstick cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 3 loaves.
Cheesy Onion Biscuits
Cooking for 2 Fall 2005/tastycook1
1/4 cup chopped onion
3/4 cup all-purpose flour
1/8 teaspoon baking Powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1 tablespoon shortening
1/4 cup shredded cheddar cheese
1/3 cup buttermilk
Place onion in a small microwave-safe bowl; cover and microwave on high for 1-2 minutes or until tender. In a small bowl, combine the flour, baking powder, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in cheese and onion. Stir in buttermilk just until moistened.
Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out into a 4-in. circle; cut into four wedges. Place 2 in. apart on a baking sheet coated with nonstick cooking spray.
Bake at 450° for 8-12 minutes or until golden brown. Serve warm. Yield: 4 biscuits.
Cinnamon Raisin Buttermilk Biscuits
Cooking for 2 Fall 2005/tastycook1
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking Powder
1/2 teaspoon ground cinnamon
1/3 cup butter-flavoured shortening
1/3 cup buttermilk
1/4 cup golden raisins
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
In a bowl, combine the flour, sugar, baking powder and cinnamon; cut in shortening until crumbly. Stir in buttermilk just until moistened. Turn onto a lightly floured surface. Sprinkle raisins over dough; knead 2 or 3 times. Pat to 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter.
Place on an ungreased baking sheet. Bake at 400° for 12-15 minutes or until golden brown. Combine glaze ingredients; drizzle over biscuits. Serve warm. Yield: 4 biscuits.
Brussels Sprouts with Apples
Cooking for 2 Fall 2005/ tastycook1
1/2 lb fresh Brussels sprouts, halved
2 bacon strips, diced
1 medium red apple, cut into 1-inch pieces
1/2 teaspoon minced fresh thyme
Place brussels sprouts in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender.
Meanwhile, in a nonstick skillet, cook bacon over medium heat until crisp; drain. Remove bacon to paper towels. Add the apple, thyme and brussels sprouts to skillet. Cook, uncovered, over medium heat for 5-10 minutes or until heated through. Stir in bacon. Yield: 2 servings.
Pork Chops with Dijon Sauce
tastycook1
I made this last night and it was so tasty, the sauce was delicious. I just halved everything for us and it worked really well. It would be nice done with a pork tenderloin that could be sliced and nicely arranged on a plate Definitely one I'll make again
Cook time: 30 minutes
1 Tbsp butter
1 Tbsp olive oil
4 center-cut rib or loin pork chops
Salt
Freshly ground black pepper
1/4 cup chopped shallots
1 cup dry white wine
3/4 cup chicken stock*
3/4 cup heavy cream
2 Tbsp Dijon mustard
1 Tbsp chopped parsley (optional)
1 Pat the pork chops dry with paper towels. Sprinkle salt and pepper all over them. Heat the olive oil in a large skillet over medium high heat. Stir in the butter. As soon as the butter has melted, add the pork chops to the pan and sear them, about 2-3 minutes on each side. Reduce the heat slightly if the chops brown too quickly.
2 Remove the pork chops from the pan and pour off most of the fat. Add the green onions or shallots and cook them on med high heat until softened, about 1 minute. Add 1/2 cup of the wine and bring to a boil, deglazing the pan by scraping the brown bits from the bottom of the pan. Stir in the stock and return chops to the pan. Bring sauce to a simmer, reduce heat, cover and cook until chops are cooked through (145°F internal temp), about 10 to 15 minutes.
3 Remove the pork chops to a warm platter; cover with foil to keep warm. Add the remaining half cup of wine. Increase the heat to high to boil the pan juices. Reduce the juices by half, about 3 minutes. Add the heavy cream and boil 3 minutes more, until sauce reduces and thickens, and scraping the pan with a wooden spoon leaves a trail. Remove from the heat and whisk in the mustard and parsley. If you want, add more mustard to taste. Place chops on a bed of sauce and serve.
Yield: Serves 4.
Cranberry Pear Cobblers
Cooking for 2 Fall 2005/ tastycook1
2 small pears, peeled and cut into 3/4-inch pieces
1/4 cup dried cranberries
3 tablespoons sugar
1-1/2 teaspoons all-purpose flour
1 teaspoon grated fresh gingerroot
1/4 teaspoon ground cinnamon
1 tablespoon butter
TOPPING:
3 tablespoons sugar
1 teaspoon grated fresh gingerroot
1/2 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
8 teaspoons cold butter
1/4 cup buttermilk
In a bowl, combine the first six ingredients. Spoon into two 10-oz. custard cups coated with nonstick cooking spray. Dot with butter. Bake at 350° for 15-20 minutes or until hot and bubbly.
For topping, combine sugar and ginger in a blender; cover and process until crumbly. Set aside 1-1/2 teaspoons of the mixture. Add flour, baking soda and salt to the blender; cover and process for 20 seconds or until combined. Add butter; process until mixture resembles coarse crumbs.
Transfer to a small bowl; stir in buttermilk. Drop by rounded tablespoonfuls onto hot fruit filling; sprinkle with reserved sugar mixture. Bake for 30-35 minutes or until topping is golden brown. Serve warm. Yield: 2 servings.
Orange Cranberry Bars
Cooking for 2 Fall 2005/ tastycook1
1/4 cup all-purpose flour
1-1/2 teaspoons sugar
2 tablespoons cold butter
2 tablespoons chopped pecans
TOPPING:
2 tablespoons beaten egg
1-1/2 teaspoons milk
3/4 teaspoon grated orange peel
1/4 teaspoon vanilla extract
1/3 cup sugar
1-1/2 teaspoons all-purpose flour
1/4 cup chopped fresh or frozen cranberries
2 tablespoons flaked coconut
2 tablespoons chopped pecans
In a bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Press into an 8-in. x 4-in. x 2-in. loaf pan coated with nonstick cooking spray. Bake at 350° for 15 minutes.
Meanwhile, in a bowl, combine the egg, milk, orange peel and vanilla. Combine sugar and flour; gradually add to egg mixture and mix well. Fold in the cranberries, coconut and pecans. Spread over crust. Bake for 15-20 minutes or until golden brown. Cool on a wire rack. Yield: 8 bars.
Alfredo Chicken Lasagne
Cooking for 2 Fall 2005/ tastycook1
6 ounces boneless skinless chicken breast, cut into bite-size pieces
1 cup sliced fresh mushrooms
2 tablespoons chopped onion
1 garlic clove, minced
1 tablespoon olive oil
1 tablespoon all-purpose flour
1 cup Alfredo sauce
3/4 cup 2% cottage cheese
1/4 cup plus 2 tablespoons shredded Parmesan cheese, divided
1 egg, lightly beaten
1/2 teaspoon Italian seasoning
1/2 teaspoon dried parsley flakes
4 lasagna noodles, cooked and drained
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
In a large skillet, saute the chicken, mushrooms, onion and garlic in oil until chicken is no longer pink. Stir in flour until blended; stir in Alfredo sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. In a small bowl, combine the cottage cheese, 1/4 cup Parmesan cheese, egg, Italian seasoning and parsley.
Spread 1/2 cup Alfredo mixture in an 8-in. x 4-in. x 2-in. loaf dish coated with nonstick cooking spray. Layer with two noodles (trimmed to fit pan), half of the cottage cheese mixture, 3/4 cup Alfredo mixture and 3/4 cup mozzarella cheese. Sprinkle with remaining Parmesan cheese. Repeat layers.
Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting. Yield: 3 servings.
Old Fashioned Swiss Steak
Cooking for 2 Fall 2005/tastycook1
3/4 lb boneless beef top round steak
1/4 to 1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon all-purpose flour
1 tablespoon canola oil
1 medium onion, chopped
1 can (5-1/2 ounces) tomato juice
1/2 cup diced canned tomatoes
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
1 to 2 teaspoons brown sugar
1/2 teaspoon prepared mustard
Cut steak into two pieces; sprinkle with salt and pepper. Using a mallet, pound flour into the meat. In a large skillet, brown meat in oil on both sides. Transfer to a shallow 1-qt. baking dish coated with nonstick cooking spray.
In the same skillet, saute onion in drippings until tender. Stir in the remaining ingredients. Pour over meat. Cover and bake at 350° for 1-1/2 hours or until tender. Yield: 2 servings.
Apple Crisp Cheesecake
Cooking for 2 Fall 2005/ tastycook1
1/2 cup graham cracker crumbs
1/4 cup quick-cooking oats
4 teaspoons brown sugar
3 tablespoons butter, melted
FILLING:
2 packages (3 ounces each) cream cheese, softened
1/4 cup packed brown sugar
1 egg, lightly beaten
3 tablespoons sour cream
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
2/3 cup sliced peeled apple
TOPPING:
1 tablespoon all-purpose flour
1 tablespoon quick-cooking oats
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
2 teaspoons cold butter
In a small bowl, combine the cracker crumbs, oats and brown sugar; stir in butter. Press onto the bottom of a 6-in. springform pan coated with nonstick cooking spray; set aside.
For filling, in a small mixing bowl, beat cream cheese and brown sugar until smooth. Add egg; beat on low speed just until combined. Stir in the sour cream, cinnamon and ginger. Pour over crust. Arrange apple slices over filling. For topping, combine the flour, oats, brown sugar and cinnamon in a bowl. Cut in butter until crumbly. Sprinkle over apple.
Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Just before serving, remove sides of pan. Refrigerate leftovers. Yield: 4 servings.
Date Muffins
Cooking for 2 Fall 2006/ tastycook1
1/2 cup chopped dates
1/2 cup boiling water
1/4 cup shortening
1/2 cup sugar
1 egg
1 cup all-purpose flour
1/2 teaspoon baking Powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 cup chopped walnuts
Place dates in a small bowl and add boiling water; let stand for 10 minutes (do not drain). Meanwhile, in a small mixing bowl, beat shortening and sugar until crumbly, about 2 minutes. Beat in egg.
Add dates; beat on low speed until blended. Combine the flour, baking powder, baking soda and cinnamon; stir into date mixture with a wooden spoon just until blended. Stir in walnuts.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Muffins may be frozen for up to 3 months. Yield: 8 muffins.
Cranberry Orange Bread
Cooking for 2 Fall 2006/ tastycook1
1-1/2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking Powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 egg
1/2 cup orange juice
1/4 cup butter, melted
2/3 cup chopped fresh or frozen cranberries
1/4 cup chopped walnuts
In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In a small bowl, beat the egg, orange juice and butter. Stir into dry ingredients just until moistened. Fold in cranberries and walnuts.
Transfer to four 4-1/2-in. x 2-1/2-in. x 1-1/2-in. loaf pans coated with nonstick cooking spray. Bake at 350° for 25-28 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Bread may be frozen for up to 3 months. Yield: 4 mini loaves.
Quick Red Wine Chicken Stew
Source: Adapted from Pam Anderson, threemanycooks.com/NYBirder
Serves: 2-3
This is a variation of the French Coq au Vin but it is simpler, quicker, lighter. If you cannot find prosciutto, you can use any thinly sliced cured ham, Canadian bacon, or even fried and drained thinly sliced American bacon.
1 pound (about 4 medium) boneless, skinless chicken thighs
1/2 Tb. olive oil, extra if needed
Salt and ground black pepper
3 medium carrots peeled and cut into small chunks
4 ounces sliced baby bella mushrooms
1 1/2 ounces (about 3 thin slices) prosciutto, minced
2 large garlic cloves, minced
1/2 tsp. dried thyme leaves
1 Tbs. all-purpose flour
3/4 cup each: dry red wine and chicken broth
1 package (9 ounces) frozen creamed onions, not thawed
1/2 lb. new potatoes, rinsed, halved or quartered depending on size
1/2 cup frozen peas
Heat a medium deep skillet over medium-high heat. Coat chicken thighs with the oil and sprinkle with salt and pepper. Add chicken thighs to hot skillet. Cook until well browned, about 5 minutes. Turn and continue to cook until well browned on remaining side, about 3 minutes longer. Transfer to a bowl; set aside.
Add carrots to skillet (and additional oil if pan is dry); saute until they start to brown, 2 to 3 minutes. Add mushrooms; cook, stirring frequently and seasoning lightly with salt and pepper, until carrots and mushrooms are well browned, about 3 minutes. Stir in prosciutto, garlic and thyme; cook until fragrant, about a minute.
Sprinkle in flour, then stir in wine and broth, along with creamed pearl onions. Bring to a simmer, breaking up pearl onions as they start to thaw. Add chicken and potatoes; reduce heat to medium-low and simmer, partly covered, until flavors blend and potatoes are tender, about 15 minutes.
Stir in peas. Cover and let stand 5 minutes. Serve.
Per serving:
461 calories, 34g carbohydrates, 38g protein, 17g fat (5g saturated), 120mg cholesterol, 6g dietary fiber, 702mg sodium
Merlot & Onion Roast
thegeema
Note: I cut this recipe in half (on or about). I used a beef top roast roast (not a rolled roast) (it was okay) BUT I think I will try a chuck roast next time (especially since I will be cutting the recipe in half).
2 pounds beef top round roast, or similar (this roast is usually already trimmed of all visible fat)
Salt and pepper
8-10 garlic cloves
1 1/2 teaspoons canola or olive oil
3/4 cup French onion soup, condensed, from a can (such as Campbell's)
3/4 cup merlot (or other mellow red wine)
If your roast is the rolled-up type, remove mesh or ties from surface and unroll the roast. Arrange garlic cloves evenly on top, and then sprinkle freshly ground salt and pepper over the top. Roll the roast up (but don't put any mesh or ties back on).
Start heating the canola or olive oil in a medium nonstick frying pan over medium-high heat. When hot, add the rolled-up roast to the pan and let the bottom brown for a couple of minutes. Flip and brown the other side (a couple minutes more). Carefully place browned roast in slow cooker so that it remains rolled up.
Pour onion soup concentrate and wine over the top. Cover and cook on LOW for about four hours.
Yield: 6 servings
Per serving: 240 calories, 33.5 g protein, 2 g carbohydrate, 7.9 g fat, 2.5 g saturated fat, 3.5 g monounsaturated fat, 7 g polyunsaturated fat, 78 mgcholesterol, 0.2 g fiber, 285 mg sodium. Calories from fat: 30%.
Amish White Bread
Sunday24
2/3 cup white sugar
2 cups warm water (110F)
1 1/2 tablespoon active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour
In a large bowl, dissolve the sugar in warm water and stir in yeast. Allow to proof until yeast resembles a creamy foam. Mix salt and oil into the yeast. Mix in flour 1 cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled; about 1 hour. Preheat oven to 350 degrees. Punch dough down. Knead for a few minutes and divide in half. Shape into loaves and place into 2 well oiled 9 X 5 inch loaf pans. Allow to rise for 30 minutes or until dough has risen to 1" above pans. Bake in the preheated oven for 30 minutes. Yield: 2 (9 X 5") loaves.
Cake-Pan Spice Cake for Two
Adapted from: “King Arthur Flour 200th Anniversary Cookbook”
4 pieces
NYBirder
I had been trying to cut down my mother's favorite buttermilk spice cake for years and wasn't very successful. I found this recipe a while ago and discovered that I can come close to hers while not having to worry about cutting down an egg. I made mine plain like hers using her spices and buttermilk with no add-ins and didn't need any frosting. It's very moist and keeps well. Don't be surprised if the cake doesn't rise quite as high in the center--it doesn't always for me but it doesn't affect the texture. My mother's didn't, either. As Julia Child used to say, "Just dust it with confectioner's sugar and no one will notice."
3/4 cup all-purpose flour
1/4 tsp salt
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 - 1/4 tsp. cloves
1/2 tsp. vanilla
2 Tbsp. and 2 tsp. veg. oil
1/2 cup brown sugar, packed (mix with wet ingredients)
1/2 cup buttermilk or tomato juice or 1/4 c. applesauce with 1/4 c. water
1/2 cup grated carrot, raisins, chopped apple, nuts, or whatever strikes your fancy
Note: This cake begins to rise as soon as the liquid is added as a result of the reaction between the baking soda and the acids in the liquid. The cake should be baked immediately once it is mixed.
Preheat oven to 350F. Grease and flour an 8”x4” loaf pan or 6” square pan.
Blend dry ingredients very well right in the baking pan or in a separate bowl with a whisk. (I prefer a separate bowl since I think I do a better job of mixing.)
Make two holes in the dry ingredients--put vanilla in first, oil in second. Sprinkle with add-ins, if desired.
Mix brown sugar and liquid of choice in a small bowl. Pour liquid over dry ingredients and mix with a fork if mixing right in the pan.
Bake at 350F for 15-25 min. The cake is done when touched gently in the center and it springs back.
Re: Cake-Pan Spice Cake for Two
I did bake this in my countertop oven. The 6" pan I use is a Wilton that I bought at Michael's. It took me 4 days to finish this cake and it was still nice and moist. The loaf pan works, too. It's just a little more awkward to get the cake out.
Have you ever made a chocolate "Wacky Cake"? That's made with vinegar, baking soda, and oil right in the pan. This is related to that recipe. I've heard that the method originated during war rationing when eggs and butter were hard to get.
My Shortcut Chicken Broth Elixir
NYBirder
Did I just cure my cold with chicken soup? I'm not sure but it certainly tasted good and I do feel better. This is a shortcut I took inspired by a from-scratch recipe by Lucinda Scala Quinn at blog.madhungry.com/2011/08/recipes-from-todays-show-mad-healthy-food-for-colds.html. Her recipe and other cold remedies are worth checking out.
This broth is chock-full of ingredients to drive impurities out of the body, the garlic has antibiotic properties and onions are an expectorant.
MY SHORTCUT: I used what I had on hand and got a very satisfactory stock. I began with a very good commercial stock, not broth. After cooking, taste and add salt to taste. I ate some of it with cooked rice and a little of the shredded chicken added for a simple soup supper.
1 (32 oz.) box chicken stock (I used Kitchen Basics), regular or no-salt
3 large bone-in chicken thighs
A couple of small bunches of celery leaves
A couple of thick slices of a large onion
5 whole peppercorns
4 large garlic cloves, smashed
1 cup water
Throw everything in a 3-quart sauce pan. Do not add salt until the broth is done. Bring to a boil, reduce the heat, simmer, partially covered, for 1 hour. Skim and discard any foam as it rises to the surface. Strain the broth. (The cooked chicken can be used for other recipes or shredded into the broth for soup.) Do not boil down the stock any more unless you taste it since it’s already pretty rich. In fact, you may want to add a little water after tasting it.
Strain the broth. If it needs salt, add it now to taste. Skim fat or refrigerate to harden the fat and lift it off.
Slow Cooker Salsa Chicken for Two
NYBirder
With the seasoning mix I've included with this, there's no need to open a whole package of taco seasoning to make the recipe. This also allows you to adjust the seasonings and control the amount of salt to your taste.
2 boneless, skinless chicken breasts
1/2 cup salsa (chunky is nice)--the heat level of your choice
1/2 package reduced sodium taco seasoning *
1/2 can reduced fat, reduced salt condensed cream of mushroom soup
1/4 cup reduced fat sour cream
* Substitute for packaged taco seasoning--
1 1/2 tsp chili powder
1 1/4 tsp paprika
1 1/8 tsp cumin
3/8 tsp garlic powder
Pinch cayenne pepper
Salt to taste
Add chicken to slow cooker. Sprinkle taco seasoning over chicken. Pour salsa and soup over chicken. Cook on low for 6 to 8 hours. Some slow cookers cook faster than others. The newer ones cook a bit faster and you may have to adjust your cooking time based on that.
Remove from heat and stir in sour cream. Serve with rice.
Like My Mother’s Goulash (as I remember it)
thegeema
Small onion, chopped
1 - 2 tablespoons olive oil or your choice of oil (to sauté onion)
8 to 10 ounces of hamburger
Salt & pepper
Up to 1 teaspoon of sugar (if using home canned tomatoes, otherwise ?)
1 quart home canned tomatoes or equal to (2 cans ?)
*chopped green pepper, opt.
*1 to 2 teaspoons minced garlic, opt. (i used jarred garlic)
1/2 cup dry macaroni
Sauté onion in the oil, then add hamburger and cook until no red shows.
Add salt & pepper only to season it
Add tomatoes and simmer and finally add macaroni and simmer until macaroni is cooked to your liking.
Note: the green pepper and garlic are my additions – Mother never cooked with green pepper or garlic.
If it is to thick to your liking add a bit of water (I only add water if I reheat a bowl of leftover goulash).
Re: ***Like My Mother's Goulash***
NYBirder
Geema--that got me reminiscing about my Mom's goulash. She also used her own canned tomatoes and after she passed away I had trouble making it with store-bought canned. I finally ended up with proportions that come close--I like to use Hunt's or Muir Glen diced tomatoes. Her goulash had Italian seasonings in it and we always had Parmesan on the top. It's thick and more like a casserole than a soup. I sometimes vary it with the chili powder and use shredded cheddar on top. I make this when I'm craving comfort food. I wonder if everyone's mother made goulash?
Judy’s Goulash
2 servings
1/2 pound lean ground beef
1/4 cup chopped onion
1 (14 1/2 oz.) can diced tomatoes, undrained
1/4 cup water
1/2 tsp. dried oregano
1 rounded half tsp. chili powder (optional)
1 small garlic clove, chopped, or dash of garlic powder
1/4 tsp salt
1/3 cup uncooked elbow macaroni
Parmesan or shredded cheddar cheese (optional)
In skillet, cook beef and onion over medium heat until no longer pink.
Stir in tomatoes, water, oregano, and salt. Bring to a boil. Add macaroni. Reduce heat; cover and simmer for 20-25 min or until macaroni is tender. Sprinkle with cheese if using. Cover and cook 2-3 min. longer or until cheese is melted.
Re: ***Like My Mother's Goulash***
c3clark
I make something a little similar, but we always called it the hamburger-macaroni casserole. It uses canned soup so some people wouldn't like it. Brown 1lb hamburger, boil 2 cups macaroni. Drain the hamburger and stir in the cooked macaroni. Mix in 1 can tomatoe soup and 1 can cream of whatever and add some diced green pepper. Put half of the mixture in a casserole, layer some cheese over it, put the rest of the mixture in and layer some cheese on the top. Cover and bake in the oven for about 45 minutes so the soups get hot and the cheese melts (or you can do this last part in the microwave, too).
About what to do with the other half of the can of soup when a recipe calls for just a half---put it in a small container and freeze it. Works fine.
Re: ***Like My Mother's Goulash***
NYBirder
I think the goulash name isn't really related to the classic goulash but evolved because it had beef and was stewed. In upstate NY and New England, it's just called goulash but around the country you see it called different names like American goulash, American chop suey, Johnny Marzetti, etc. Depends where you grew up and what your school cafeteria ladies called it, I think.
Sometimes it's baked in a casserole, sometimes cooked on the stove top, sometimes plain, sometimes jazzed up with all sorts of ingredients. I guess it's where the idea for Hamburger Helper came from only better. I make it every so often and still love it after all these years. I put on my comfy clothes and slippers, close my eyes, and I'm a kid again!
I freeze my dibs and dabs for recipes flat in freezer bags (with a label--very important) and then put them in a 2-gallon bag to keep them together. Living alone, I absolutely have to or waste a lot.
Re: ***Like My Mother's Goulash***
c3clark
All the little stuff that I freeze in small containers go into the freezer of my fridge in the kitchen. I keep all of those on the bottom shelf, left side, so they're always easy to find. And I also write on masking tape what's in them, cause once they're frozen a lot of times I can't tell what's what! Another thing that I like to freeze is rice. Whenever we have a meal with rice, I make at least twice as much then freeze the rest in meal portions in glass containers with covers. Next time we have stir fry or whatever, it's so easy to skip the boiling rice step and just pop the glass container in the microwave with a few drops of water. I know boiling rice isn't a big deal, but anytime I can avoid an extra step, I do!
Cashew Chicken with Noodles
Contest Winner from “Taste of Home,” Anita Beachy, Bealeton, Virginia
NYBirder
Yield: 2 servings
I have some cooked frozen chicken thigh meat leftover in the freezer from making chicken broth. I would use it instead of fresh chicken and just saute it a shorter time until warmed and slightly browned. This is definitely on the to-try list as soon as I find some oriental sweet chili sauce.
4 ounces uncooked thick rice noodles
1/8 cup soy sauce (regular or reduced sodium)
1 tablespoon cornstarch
1 1/2 garlic cloves, minced
1/2 pound boneless skinless chicken breasts, cubed
1 1/2 tsp. peanut oil
1 1/2 tsp. sesame oil
3 green onions, cut into 2-inch pieces
1/2 cup unsalted cashews
1 tablespoon sweet chili sauce
Cook rice noodles according to package directions.
Meanwhile, in a small bowl, combine the soy sauce, cornstarch and garlic. Add chicken.
In a large skillet, sauté chicken mixture in peanut and sesame oils until no longer pink. Add onions; cook 1 minute longer. Drain noodles; stir into skillet. Add cashews and chili sauce and heat through.
Nutrition Facts: 1-1/2 cups equals 604 calories, 26 g fat (5 g saturated fat), 63 mg cholesterol, 1,099 mg sodium, 60 g carbohydrate, 3 g fiber, 34 g protein.
Warm Delights
c3clark
I was updating the index for desserts for the recipes that I have printed out, and came across this one that I've been meaning to try. I don't know if it was ever posted on this forum or not, but it's perfect for 1 or 2 people. It was originally posted in Recipes by mom2kohl_in_MO and here is her post:
Warm Delights Cake (6/19/2008 3:12:46 PM): I found that you can make your own Warm Delights very easily. Put 4 level tablespoons of any variety cake mix in a small bowl (I used a cereal bowl). Stir in 2 tablespoons water - you may have to add a little more if it is too dry -until well mixed; some tiny lumps are okay. You can sprinkle ice cream topping like hot fudge or carmel over the top. Cook for 1 minute in a microwave. Take out and let sit for a couple of minutes and it's ready to eat. I used a chocolate cake mix from Aldi's and some Smuckers hot fudge ice cream topping. It was a good as the real thing and by far cheaper! You can probably make dozens of them from one cake mix
Turkey Stew with Sage Cornbread Dumplings
Beema
This recipe is from the The Complete Idiot's Guide to Cooking for Two, by Ellen Brown, and she says, "The dumplings on top of this simmering stew have the same wonderful flavor as cornbread stuffing."
And, she adds a warning note: "The chemical leavening agents in batters and doughs made with baking power and baking soda are not tolerant to advance preparation of more than 30 minutes or so. They will expande right in the bowl rather than when cooked, and you'll end up with dumplings the texture of golf balls."
3 tablespoons unsalted butter
1 tablespoon olive oil
1 small onion, peeled and chopped
1 garlic clove, peeled and minced
1 carrot, peeled and thinly sliced
1 celery rib, rinsed, trimmed, and thinly sliced
1 tablespoons dry vermouth or dry white wine
1 tablespoon all-purpose flour
1/2 cup turkey stock or chicken stock (not broth)
1/2 cup half and half
2 tablespoons chopped fresh sage or 2 teaspoons dried
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
salt and black pepper to taste
1 1/2 cup cooked turkey, cut into 1/2 inch cubes
1/2 cup frozen peas, thawed
1/4 cup all-purpose flour
1/4 cup yellow cornmeal
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1/3 cup buttermilk
For the stew:
1. Melt 1 tablespoon butter and olive oil in a medium skillet over medium-high heat. Add onion, garlic, carrot and celery and cook, stirring frequently, for three minutes or until onion is translucent. Add vermouth and cook stirring occasionally, for two minutes or until the wine is almost evaporated. Set aside.
2. Melt 1 tablespoon butter in a small saucepan over low heat. Stir in flour and stir constantly for 2 minutes. Whisk in stock and bring to a boil over medium-high heat, whisking constantly. Simmer for three minutes, then add half and half, 1 tablespoon sage and rosemary. Simmer for two minutes, season to taste with salt and pepper, and then add this sauce to the vegetables along with the turkey and peas. (You can do this part in advance).
For the dumplings:
1. Combine flour, cornmeal, baking soda, baking powder 1/2 teaspoon salt, pepper and remaining sage in a mixing bowl. Cut remaining butter into small pieces. Cut in the butter until mixture resembles course meal. Add buttermilk, stirring just enough so the dough holds together.
2. Drop 6 to 8 mounds of dough onto the top of simmering turkey in the skillet, about two inches apart. Reduce heat to low, cover, and cook without removing the lid for 15 to 18 minutes, or until dumplings are dry on top and have puffed. Serve immediately.
(PS from Beema.... I would love to know how we are supposed to know when the dumplings are dry and puffy without removing the lid to peek -
Re: *Turkey Stew with Sage Cornbread Dumplings*
NYBirder
I know there will be turkey in my future sometime! I bet this would go good made with chicken, too.
I like the fact that I can cut down the dumplings for one serving--I'm thinking that without the sage they might taste good on top of chili.
Pork Chop Dinner for Two
I'VE PREPARED this dish for a tableful of people, but it's easy to fix for just two. All the ingredients can be adjusted to satisfy the appetites to be served. If you like different vegetables, simple cook them right along with the other ingredients. My side dishes for this meal are bread and a toasted salad. —Shirley Lazor
2 Servings Prep: 10 min. Bake: 55 min.
Ingredients
2 pork loin chops (3/4 inch thick)
1 tablespoon vegetable oil
2 medium potatoes, peeled and sliced
1 medium onion, sliced
1 medium carrot, sliced
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
In a skillet, brown pork chops in oil. Place in a greased 8-in.
square baking pan. Layer potatoes, onion and carrot over chops. Dot with butter. Sprinkle with salt and pepper. Cover and bake at 350° for 55-60 minutes or until pork chops are done. Yield: 2 servings.
Nutrition Facts: 1 serving (1 each) equals 472 calories, 19 g fat (7 g saturated fat), 69 mg cholesterol, 705 mg sodium, 49 g carbohydrate, 6 g fiber, 27 g protein.
Salisbury Steak for Two
These tender beef patties with golden gravy are quick to prepare, but they taste like old-fashioned comfort food," says field editor Sharon Manus of Smyrna, Tennessee.
2 Servings Prep/Total Time: 30 min.
Ingredients
1 egg
1 slice bread, torn into small pieces
1 tablespoon finely chopped onion
1/2 pound lean ground beef (90% lean)
2 teaspoons canola oil
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1/2 cup water
1 jar (4-1/2 ounces) whole mushrooms, drained
Dash pepper
Directions
In a small bowl, combine the egg, bread and onion; crumble beef over mixture and mix well. Shape into two patties.
In a large nonstick skillet over medium heat, brown patties on both sides in oil if desired; drain. Combine the soup, water, mushrooms and pepper; pour over patties. Bring to a boil. Reduce heat; cover and simmer until meat is no longer pink. Yield: 2 servings.
Nutrition Facts: 1 serving equals 306 calories, 17 g fat (5 g saturated fat), 176 mg cholesterol, 414 mg sodium, 9 g carbohydrate, 1 g fiber, 28 g