Post by nybirder on Sept 30, 2016 13:49:23 GMT -5
Cooking for Two
April 2011 Recipes
1) Jack Wax
2) Broccoli Soup
3) Eggplant Lamb Casserole
4) Lamb Hash
5) Chicken Saute with Olives And Plum Tomatoes
6) Zucchini & Mushroom Casserole
7) Cuban Style Calzones
8) Caramel-Nut Breakfast Biscuits
9) Roast Boneless Leg Of Lamb
10) Mashed Potato Salad
11) Cranberry Mandarin Chicken
12) Creamy Orzo with Feta And Sun-Dried Tomatoes
13) Greek Chicken Roulades
14) Split Pea Soup
15) Old-Fashioned Pan-Fried Pork Chops
16) Turkey Meat Loaf
17) Zucchini, Armenian Style
18) Scalloped Ham and Cabbage
19) Cornbread for Two
20) Ranch Dressing
21) Quickie Olive Oil Biscuits
22) Sauteed Squash Ribbons
23) Meat Loaf
24) Kielbasa in Mustard Sauce
25) Cod, Baked with Bacon
26) Pressure Cooker Rustic Beef Stew for 2
27) Parm Crunchy Pork Chops
28) Leek & Celery Soup
29) Cream of Celery Soup
30) Individual Mexican Quiche
31) Bacon Ranch Devilled Eggs
32) Bread Machine Hot Cross Buns
33) Mediterranean Fish Skillet
34) Taco Salad Wraps
35) Cheese Puff for 1
36) Shrimp Piccata Pasta
37) Taco Plate for 2
38) Mexican Omelet
39) Easter Egg Stew
Jack Wax
Birder
Source: syracuse.com
Servings: 2
1/2 cup pure maple syrup
Fresh clean snow ( or crushed ice)
Fill up a 9” x 9” cake pan with clean snow, and pack it down.
Heat maple syrup to 230 degrees F. This is the soft ball stage if using a candy thermometer.
If you don't have a candy thermometer, let the syrup gently boil for about 20 minutes. (If you don't get the syrup heated to the softball stage, you will end up with jack wax that is more like a slushy. If you get it to the softball stage, the syrup will turn to taffy when it hits the snow. Either way tastes good -- just different!)
While syrup is hot, slowly pour over snow in a back-and-forth motion. The syrup will turn in to a taffy-like candy, and you can eat it with your fingers.
Broccoli Soup (posted by jd_az years ago)
Tasty
1 (10 oz) package frozen broccoli or 1 lb fresh
1 medium carrot, chopped
1-1/2 cup chicken broth
1 tbsp butter
1 stalk of celery, sliced
1/2 onion, chopped
1/2 tsp rosemary (we both add a little extra)
1 cup half and half
1 tsp salt
1 tsp lemon juice
Cook broccoli and carrots in 1 cup chicken broth. Sauté the onions and celery in butter until tender. Cool all. Place in blender with seasonings. Blend until smooth. (I usually add the extra broth now, to blend) Place in pan with the rest of the chicken broth, (I’ve usually added all the broth while blending) 1/2 & 1/2, salt, and lemon. Heat soup just below boiling point. DO NOT BOIL
Eggplant Lamb Casserole
Beema
Although I have never made this recipe, I have had this dish while living in Turkey, and it is wonderful. This serves six; I think it would freeze well.
2 medium eggplants, pared and diced
Water
1 lb. whole mushrooms
3 tablespoons butter
1/2 cup chopped onion
1 clove garlic, crushed
1 tablespoon bacon fat (or your own substitute)
2 tablespoons flour
1/2 cup chopped green pepper
2 cups diced cooked lamb
1 teaspoon oregano
1/2 cup soft bread crumbs
1. Cook the eggplant in boiling salted water fifteen minutes. Drain well and mash.
2. Peel and stem the mushrooms. Simmer the stems and peelings in 2 1/2 cups water fifteen minutes. Drain, and reserve liquid.
3. Preheat oven to 400°.
4. Chop the mushroom caps coarsely and saute in two tablespoons of the butter.
5. Saute the onions and garlic in the bacon fat until the onions are golden. Add the flour and blend. Add stock reserved from the mushroom stems and stir until smooth and thick.
6. Add the eggplant, sauteed mushrooms, green peppper, lamb and oregano. Pile the mixture into a buttered two-quart casserole.
7. Cover the mixture with the crumbs and dot with the remaining butter. Bake, uncovered, thirty minutes.
Lamb Hash
Beema
This recipe from the NYTimes Cookbook sounds like an easy meal, a good way to use leftover lamb, and could probably be made with ham just as well. This recipe serves 4.
1 tablespoon butter
1 large onion, minced
3 sprigs parsley, chopped
1 clove garlic, minced
2 slices bacon, minced
3 cups chopped cooked lamb
1 cup meat gravy or stock
1/2 cup canned tomato sauce
Salt and pepper to taste
1 cup heavy cream (approximately)
2 tablespoons grated Parmesan cheese
1. Preheat oven to 325°
2. Melt the butter in a heavy skillet, add the onion and saute until golden. Add the parsley, garlic, bacon and cook briefly.
3. Mix in the remaining ingredients except for the cream and cheese, and bake, covered, one hour, stirring from time to time.
4. Place the hash in four greased individual deep casseroles, cover with cream and sprinkle with cheese. Brown under a hot broiler.
Note: Beema says: you could probably prepare one or two individual casseroles, as needed for one meal, and store the balance, without the cream and cheese, until needed
Chicken Saute with Olives and Plum Tomatoes
Lilly
I have not made this recipe – it is from Bon Appétit – April 2001. I had it saved and it still looks yummy – so I think I will make it soon. It is a recipe for two
2 T olive oil
2 chicken breasts (boneless halves)
3 T chopped fresh marjoram
1 yellow bell pepper, thinly sliced
5 garlic cloves, minced
1 ½ cups seeded diced plum tomatoes
¼ cup coarsely chopped pitted Kalamata olives (or other brine-cured olives)
Heat 1 ½ T oil in heavy medium skillet over medium high heat. Sprinkle chicken on both sides with salt, pepper, and 1 T marjoram. Add to skillet; sauté until golden – about 4 minutes per side. Transfer chicken to plate. Add 1 T oil to skillet. Add bell pepper, sauté 2 minutes. Add garlic; sauté 1 minute. Add tomatoes; sauté until juices are released, about three minutes. Stir in olives and 2 T marjoram. Return chicken to skillet. Reduce heat to medium-low, cover and simmer until chicken is cooked through, about 2 minutes. Season with salt and pepper.
Zucchini & Mushroom Casserole
Beema
From The New York Times Cookbook: This recipe serves six, so I think cutting it in half would bring it down to a managable amount for the small family.
1 lb. zucchini, trimmed and scrubbed
Pinch of fresh chopped or dried dill
1 clove garlic
Boiling salted water
1/2 lb. mushrooms, sliced
3 tablespoons butter
2 tablespoons flour
1 cup sour cream
Buttered bread crumbs
1. Cut zucchini into 1" coins. Put into a sauce pan and add enough water to cover, add salt, dill and garlic, bring to a boil. Reduce heat, cover and simmer gently until the vegetable is just tender. Drain, reserving two tablespoons of the cooking liquid. Discard the garlic.
2. Saute the mushrooms in butter five minutes, stirring occasionally. Stir in the flour and cook two minutes longer. Add the sour cream, zucchini and reserved cooking liquid, stirring constantly. Correct the seasonings and heat thoroughly but do not boil
3. Transfer mixture to a casserole and top with buttered bread crumbs. Brown quickly under high broiler heat.
Cuban Style Calzones
Pegg
Ingredients:
2 Pillsbury Grand's frozen buttermilk or southern style biscuits (from 25-oz bag)
1 1/2 teaspoons yellow mustard
1 1/2 teaspoons mayonnaise or salad dressing
2 oz sliced pork (from deli)
2 oz sliced ham (from deli)
4 round dill pickle slices, well drained
2 tablespoons shredded Swiss cheese
1 egg, beaten
1/2 teaspoon dried minced onion
Directions:
Heat oven to 350°F. Spray cookie sheet with cooking spray.
Place biscuits on microwavable plate. Microwave uncovered on Medium (50%) 30 to 45 seconds, turning over halfway through microwave time. (Biscuits should still be cold for easier handling.) Press and stretch each biscuit into 6-inch round.
In small bowl, stir mustard and mayonnaise until smooth. Spread mustard mixture on each round to within 1/2 inch of edge. Arrange pork and ham slices over mustard mixture to within 1/2 inch of edge, folding if necessary. Top each round with two pickle slices; sprinkle with cheese. Brush egg around edge of biscuit rounds. Fold dough over filling; press edges with fork to seal. Brush with egg; sprinkle with onion.
Bake 15 to 20 minutes or until golden brown.
Caramel-Nut Breakfast Biscuits
Pegg
1 teaspoon butter or margarine, softened
2 tablespoons butterscotch or caramel topping
1/8 teaspoon ground cinnamon
2 tablespoons chopped walnuts
2 Pillsbury® Grands!® Frozen Buttermilk Biscuits (from 25-oz bag)
1 teaspoon sugar
DIRECTIONS:
Heat oven to 350°F. Generously butter bottom and sides of 2 (6-oz) custard cups with softened butter. In small bowl, stir together topping and cinnamon. Divide between custard cups. Sprinkle with walnuts. Place frozen biscuit in each cup. Sprinkle each biscuit with 1/2 teaspoon sugar.
Bake 23 to 27 minutes or until golden brown and biscuits are no longer doughy. Immediately run sharp knife around edge of cup; turn each upside down onto serving plate. Slowly lift custard cup from biscuit, releasing biscuit onto plate. Spread any topping remaining in cup over biscuit. Cool 5 minutes before serving.
Roast Boneless Leg of Lamb
Lilly
3 lb boneless leg of lamb
½ cup fresh rosemary leaves
1 T fresh thyme leaves
6 cloves garlic, peeled
1 T Dijon mustard
1 tsp Dijon mustard
1 tsp salt
1 tsp pepper, freshly ground
6 T extra virgin olive oil
¼ cup red wine
1 tsp balsamic vinegar
Make an herb paste by processing rosemary, thyme, garlic, 1 T Dijon mustard, salt and pepper in the food processor unto the herbs are coarsely chopped. with machine running pour in the oil. Stop the machine a scrape down the sides, and then process to a coarse thick sauce consistency. Set aside.
Remove string or net from lamb and open it up. It should be shaped like a fan and about 3 inches thick at the widest point. with a knife remove as much fat and tendon as you can. Smear the paste on both sides of the meat. Put the lamb in a glass or ceramic dish and cover. Refrigerate 8 – 24 hours.
Preheat oven to 425. without scraping off the lamb marinade, roll the lamb back into its original shape. Using three lengths of twine, snugly tie the roast in three places, spaced equally to create an evenly shaped roast. You may at this point lay the roast on thick rosemary branches.
Roast the meat in hot oven for 10 minutes. Reduce heat to 350 and continue to roast about one and a half hours – until a meat thermometer registers 130-135 degrees for medium rare, or longer for well done. The temperature will rise about ten degrees after it is removed from the oven. Place on a platter, cover loosely with foil, and let rest for 10 minutes while you prepare the sauce.
Sauce – tilt the pan so that the drippings collect in one corner and use a spoon to skim of as much fat as you can. Pour the red wine into the pan and put it over low heat. Use a whisk to stir up and dissolve browned bits clinging to the bottom. Stir in the remaining Dijon mustard and vinegar. Taste and season with salt if needed. Remove the string from the roast and thinly slice the meat.
Mashed Potato Salad
Geema
Plain mashed potatoes
Celery, chopped
Green pepper, chopped
Onion, chopped*
2 hard boiled eggs, chopped
Pickles, chopped
Salt and pepper, optional
for dressing: 1/4 cup water, 1/4 cup cider vinegar. Mix with about 2 tablespoons sugar. Put in saucepan and bring to a boil. Beat 2 eggs, pour a small amount of hot mixture into the beaten eggs, then pour this mixture into the hot mixture in the saucepan. Be careful and DON'T let mixture get to stiff. (Pour over ingredients for Mashed Potato Salad and mix well). Serve hot or cold.
Note: Follow all steps carefully or you may get a "curdled mess".
* This can be green onions.
Cranberry Mandarin Chicken
Tasty
2 boneless, skinless chicken breasts, (or whatever chicken piese you prefer)
1 cup cranberry sauce
1/2 bottle Kraft Mandarin Orange with sesame dressiing
1/2 packet onion soup mix.
Mix together the cranberry sauce, salad dressing and onion soup mix. Put the chicken pieces in an ovenproof dish and pour the sauce ingredients over the chicken.. Bake in the oven until the chicken is cooked through about 45 minutes to an hour at 350.
Creamy Orzo with Feta and Sun-Dried Tomatoes
Birder
Source: CuisineLite
2 servings
Start boiling the pasta before making the roulades, then finish the orzo dish while the chicken simmers.
1 1/2 cups low-sodium chicken broth
1/2 cup dry orzo pasta (4 oz.)
2 Tbsp. minced oil-packed sun-dried tomatoes
2 Tbsp. crumbled feta cheese (1 oz.)
1/8 tsp. each kosher salt and ground black pepper
Bring broth to a boil in a small saucepan; stir in orzo. Return liquid to a boil. Cook orzo, uncovered, stirring occasionally, until the liquid is absorbed, 9 minutes. Remove saucepan from heat.
Stir tomatoes and feta into orzo, mixing until feta melts slightly. Season orzo mixture with salt and pepper. Serve with Chicken Roulades, below.
Per serving : 293 calories; 5g total fat (3g sat, 2g mono, 0g poly); 16mg chol; 424mg sodium; 47g carb (3g fiber, 4g total sugars); 13g protein; 2mg iron; 87mg calcium
Greek Chicken Roulades
Birder
Source: CuisineLite
Look for chicken breasts that are at least six ounces in weight - - they’ll be big enough to hold the filling when pounded thin and rolled.
Calories: 389
Makes 2 servings
Total time: 30 minutes
12 pitted kalamata olives, divided
3 Tbsp. fresh bread crumbs (about 1 slice, trimmed of crust, whirled in the food processor)
3 Tbsp minced oil-packed sun-dried tomatoes
1 Tbsp. minced lemon zest
2 gloves garlic
1 tsp. dried oregano
2 boneless, skinless chicken breast halves (6 oz. each), trimmed of fat
2 tsp. extra-virgin olive oil
1/4 cup diced onion
1/4 cup dry white wine
1 1/2 cups low-sodium chicken broth
1Tbsp. fresh lemon juice
1 tsp. cornstarch (if you like a thicker sauce, use 2 teaspoons)
Dice 6 olives; set aside. Process remaining 6 olives, bread crumbs, tomatoes, zest, garlic and oregano in a food processor until minced.
Using a mallet, pound the chicken between plastic wrap to a thickness of 1/4 inch. Spread olive-tomato filling on chicken and roll; secure with toothpicks.
Sauté roulades in oil in a large nonstick skillet over medium-high heat until browned on all sides, 4-6 minutes. Remove chicken to a plate. Add onion to the skillet; sauté 2 minutes. Add wine; cook until liquid is reduced by half, 1-2 minutes. Add broth. Bring mixture to a boil; add diced olives and chicken rolls.
Cover skillet; reduce heat. Simmer chicken rolls 10 minutes; remove chicken to a plate. Whisk together lemon juice and cornstarch; stir into sauce in skillet. Simmer for 1 minute. Slice rolls; serve with sauce and rice or "Creamy Orzo with Feta and Sun Dried Tomatoes" from another post.
Per service with sauce : 389 cal; 10g total fat (2g sat, 6g mono, 2g poly); 102 mg chol; 770 mg sodium; 19g carb (2g fiber, 5g total sugars); 45g protein; 3 mg iron; 64 mg calcium.
Split Pea Soup
Beema
1 tablespoon butter
1 sliced, peeled, medium onion
1 ham bone, or small ham shank end
1/12 to 2 cup washed, quick-cooking dried split peas
1/2 teaspoon celery seed
salt and pepper to taste
5 to 6 cups cold water
2 cups hot milk
In a large Dutch oven, melt butter, add onion and sauté until tender. Add ham bone and next five ingredients. cover and simmer until peas mash readily when pressed between fingertips - about 3 hours. Remove ham bone; cut off meat. Return meat to soup with hot milk. Adjust seasonings and amount of liquids, as needed.
To vary: Add 1 teaspoon sherry and a dash of nutmeg to each serving. Or add 1/2 cup diced carrots sticks, 1/8 teaspoon dried marjoram and a tip of bay leaf before simmering. Or add 1/2 cup fine cooked egg noodles 5 minutes before serving.
Note: this makes about 8 cups of soup; it freezes well, and reheats nicely.
Old-Fashioned Pan-Fried Pork Chops
Source: Cooks Country TV/Birder
Chops between 3/4 and 1-inch thick will work in this recipe.
Serves 2
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1/2 cup all-purpose flour
2 bone-in rib or center-cut pork chops, about 3/4 inch thick
2 slices bacon, chopped
1/4 cup vegetable oil
COAT CHOPS Combine garlic powder, paprika, salt, pepper, and cayenne in bowl. Place flour in shallow dish. Pat chops dry with paper towels. Cut 2 slits about 2 inches apart through fat on edges of each chop to keep them from curling. Season both sides of chops with spice mixture, then dredge chops lightly in flour (do not discard flour). Transfer to plate and let rest 10 minutes.
RENDER BACON Meanwhile, cook bacon in a nonstick skillet large enough to hold both chops over medium heat until fat renders and bacon is crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and reserve for another use. Do not wipe out pan.
FRY CHOPS Add oil to fat in pan and heat over medium-high heat until just smoking. Return chops to flour dish and turn to coat. Cook chops until well browned, 3 to 4 minutes per side. Serve.
Turkey Meat Loaf
10 Servings
Prep: 20 min. Bake: 30 min.
Ingredients
1 medium onion, finely chopped
1 tablepoon canola oil
2 eggs
1/2 cup 2% milk
2 teaspoons lemon juice
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon pepper
2 cups soft whole wheat bread crumbs (about 5 slices)
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2-1/2 pounds lean ground turkey
1/2 cup salsa
1 tablespoon butter, melted
Directions
In a small skillet, saute onion in oil until tender; set aside. In a small bowl, combine the eggs, milk, lemon juice, salt, basil, oregano and pepper. Stir in the bread crumbs, spinach and reserved onion. Crumble turkey over mixture and mix well.
Shape into a 12-in. x 5-in. loaf; place in a 13-in. x 9-in. baking dish coated with cooking spray. Spoon salsa over top.
Bake, uncovered, at 350° for 30 minutes. Drizzle with butter; bake 30-35 minutes longer or until no pink remains and a meat thermometer reads 165°. Yield: 10 slices.
Nutritional Analysis: One slice equals 263 calories, 14 g fat (4 g saturated fat), 136 mg cholesterol, 595 mg sodium, 10 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat, 1/2 starch.
Turkey Meat Loaf published in Light & Tasty February/March 2001, p14
Zucchini, Armenian style
Beema
2 pounds zucchini
1 cup ground lamb, preferably shoulder
1/2 cup raw rice
1 small onion, chopped fine
1 tablespoon chopped parsley
1/2 cup stewed tomatoes (*)
Salt and pepper to taste.
Peel the zucchini and cut into 3 inch lengths. Scoop out the centers. Soak the vegetable in cold salted water for about one-half hour.
Mix the lamb with the rice, onion, parsley tomatoes and seasonings.
Drain the zucchini and fill the hollows with the lamb mixture. Arrange in a sauce pan and add water to the depth of one inch. The water should not reach more than half way up the sides of the zucchini.
Cover the pan tightly and simmer over low heat until the rice is tender, about one hour. Check from time to time to see that the water has not evaporated.
(*) I used Del Monte diced tomatoes with basil and garlic that I mashed a bit.
Scalloped Ham and Cabbage
Birder--Source: Ruth Peterson, Taste of Home
2-3 Servings
1 cup cubed fully cooked ham
1/4 cup uncooked long grain rice
1/8 cup chopped onion
1/8 cup butter, cubed
3/4 cup milk
1/2 can (2/3 cup) condensed cream of mushroom soup, undiluted
1/2 teaspoon prepared horseradish
1/4 teaspoon salt
1 1/2 to 2 cups chopped cabbage
In a skillet, saute ham, rice and onion in butter until rice is golden brown and onion is tender. Stir in the milk, soup, horseradish and salt. Add cabbage; cover and cook over low heat for 35-45 minutes or until the cabbage is tender, stirring occasionally.
Nutrition Facts: 1 serving equals 291 calories, 16 g fat (8 g saturated fat), 56 mg cholesterol, 1,268 mg sodium, 23 g carbohydrate, 2 g fiber, 13 g protein.
Cornbread for Two
dutchmom
1/2 c. plain flour
1/2 c. yellow cornmeal
1 tbsp. sugar
2 tsp. baking powder
1 tsp. salt
1 egg
1/2 c. milk
1/8 c. cooking oil
Preheat oven to 425 degrees. Put enough cooking oil to cover the bottom of small iron skillet well. Place in oven while you mix cornbread. Sift next 5 ingredients together. Then add egg, milk and 1/8 cup oil. Stir until well blended. Pour into "hot" skillet. Bake on preheat for 17 minutes.
Ranch Dressing
Beema
1 cup buttermilk
1/2 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon paprika
1/4 teaspoon mustard powder
1/2 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh chives
1/4 teaspoon dry dill, or 1 teaspoon fresh dill, chopped
In a medium bowl, stir together the buttemilk, and the mayo until fully combined. Add the remaining ingredients and adjust seasonings to taste. Store in an airtight container in the refrigerator for up to one week.**
Quickie Olive Oil Biscuits
Source: kitchenlink.com/Birder
2 servings
1 cup self-rising flour*
1 tablespoon chopped fresh herbs, such as rosemary, basil or parsley (optional)
A couple of chopped pimiento-stuffed olives (optional)
3 tablespoons extra-virgin olive oil
About 1/4 cup milk
*No self-rising flour? Use 1 cup flour, 1 1/2 tsp. baking powder, 1/2 tsp. salt. Mix well before using.
Preheat oven to 400 degrees. Coat a baking sheet with nonstick cooking spray.
Place flour in small bowl. Mix in herbs and olives. Make a well and add olive oil and milk and stir until blended and soft dough is formed. Add more or less milk to adjust consistency. Do not overwork or biscuits will be tough. Drop soft dough from spoon onto the prepared baking sheet.
Bake until golden, about 10 minutes.
Sauteed Squash Ribbons
Beema
I really love the way the ultra thin slices of yellow squash and zucchini taste and look on the plate... they kinda curl a bit, and look as good as they taste (we eat with our eyes, don't we?)
I medium zucchini
2 medium yellow squash
1 tablespoon butter
1/2 teaspoon minced garlic
1/2 teaspoon kosher salt
pepper to taste
Cut zucchini and squash thinly, using vegetable peeler, down the length of the squash until reaching seeds. Rotate squash and continue cutting ribbons until only seeds remain. Repeat with zucchini. Discard seeds.
Preheat large saute pan on medium-high for a minute or two, then add butter to the pan, add garlic and cook for 2 minutes until softened.
Add the ribbons and the salt and pepper, cook and stir for 3 to 4 minutes until just tender.
Meat Loaf
(from the 1949 edition of "The Good Housekeeping Cookbook."
Beema
2 cups soft bread crumbs
3/4 cup minced onion
1/4 cup minced green bell pepper
2 eggs
2 lbs. chuck, round or rump beef, ground
2 tablespoons bottled horseradish
1 tablespoon salt
1/4 cup milk
1/4 cup ketchup
1 teaspoon dry mustard
1/2 cup ketchup
Preheat oven to 400°
In a large bowl, break the eggs and beat slightly. Add onion, green pepper, horseradish, salt, milk and 1/4 cup ketchup. Mix. Add bread crumbs, then add meat, and mix with your hands until just blended. Overmixing will toughen the meat.
Turn the meat mixture into a loaf pan and using the back side of a fork, shape meat into a loaf, by pressing down to remove air pockets and to create a nice shape. Spread the meat with 1/2 cup ketchup. Bake for 40 to 50 minutes. Makes 6 servings.
Kielbasa in Mustard Sauce
Serves 2
From Birder: I adapted this from a recipe in our local newspaper years ago. They recommend serving it with sauerkraut and mashed potatoes. I ate mine as a sandwich in a crusty French roll. I think it would also be good using hot dogs, brats or knockwurst.
1/2 lb. kielbasa, cut in two pieces
1/4 cup dry white wine
1/2 a very large, sweet onion (like Vidalia), thickly sliced
1 1/2 tsp. brown sugar
1 1/2 tsp. Dijon mustard
Chopped fresh parsley for garnish
Pepper to taste
Place kielbasa in a small skillet or saucepan just big enough to hold it. Add wine, cover, and simmer 15 minutes.
Meanwhile, spray-coat a nonstick skillet (or use a dab of butter--my favorite) and add onions. Cover and cook over medium heat until very soft and light brown. Add sugar and simmer, uncovered, until onions are glazed. Add mustard and heat through.
Add kielbasa and wine, mixing thoroughly. If necessary, simmer until liquid is thick and reduced. Top with parsley and pepper to taste.
Cod Baked with Bacon
Librachidld
10 ozs. Cod cut into two pieces ( I didn't weigh it, I just buy to filets enough for us from the fish monger)
1 oz. butter
salt and pepper
Four or more open capped mushrooms
Pinch of grated nutmeg ( although I have the nutmeg and grater, I save time and use bottled for this)
2 or 3 strips of bacon
Lemon juice
1/4 pint of milk (original recipe calls for milk mixed with water but I use lowfat milk so don't bother with the water.) and
Chopped chives.
PLEASE USE YOUR OWN JUDGEMENT HERE BUT THIS IS HOW IT IS WRITTEN IN THE BOOK! FOR YOUR CONVENIENCE I ALTERED THE TEMPERATURE FROM C TO F
Cut cod into steaks about 1 1/2 inches thick, then rub with lemon juice and salt; leave for 45 minutes until surplus liquid is drained off. Dry the steaks, season with salt and pepper and a sprinkle of nutmeg and place in a buttered fireproof dish with chopped mushroom stalks. Dot with butter, pour over the milk and water mixed, lay bacon neatly over all. Bake in a moderately hot oven (400 degrees F) for about 30 minutes, covering with foil if the bacon is getting over done. Serve in the dish in which it was cooked, garnish with mushrooms fried in butter, and chopped chives. Goes well with tomatoes, halved and baked in the oven for 10 minutes, and rice boiled with a few raisins and a pinch of tumeriic which gives a lovely yellow colour.
Pressure Cooker Rustic Beef Stew for 2
Adapted from Lisa's first-place recipe in the 2008 contest - Yahoo group PressureCookerRecipes /Birder
2-4 servings
Prep time is approximately 40 minutes, including the 10 minutes to brown the meat, cooking and about 15-20 min. for pressure to come down naturally. I made a mistake and cooked it for 15 minutes instead of 12 and it was still good but it's best to use the listed time and cook a little longer after if necessary. I used fresh criminis but if you need to, fresh white or canned mushrooms could be substituted.
3/4 -1 lb. of chuck (roast or steaks), cut in 1 inch cubes
1/3 cup flour
1 tablespoon garlic powder
1 tsp. salt
2 tsp. black ground pepper
1 or 2 tbsp. olive or vegetable oil
2/3 cup beef stock (not broth)
1/3 cup dry red wine
Scant 1/2 teaspoon Gravy Master or Kitchen Bouquet
2 tsp. Worcestershire sauce
3-4 oz. crimini (baby Portobello) mushrooms, halved or quartered depending on size
2 medium potatoes, diced large (leave skin on for extra flavor and texture) or small red new potatoes, halved or quartered
1/2 medium Vidalia onion, sliced thin
2 tsp. minced garlic
2 carrots, cut into 1-inch chunks or equal amount of baby carrots, thick ones halved
Salt and pepper to taste (after cooking)
Mix flour, garlic powder, salt, and pepper together. Put into a plastic zippered bag.
Cut chuck into 1-inch cubes. Put chuck into plastic bag and shake it until all pieces of meat are well-coated with the flour.
Heat 1 tbsp. oil over medium heat in pressure cooker. Put meat into the oil and brown thoroughly, adding extra oil if necessary.
Add all remaining ingredients to cooker. Lock lid on cooker and bring to full steam. Cook on high for 12 minutes. Remove cooker from heat and allow pressure to drop naturally. When pressure is released, open and check meat and vegetables for tenderness. If necessary, put lid back on, bring to pressure and cook 1-2 min. more.
If gravy needs more thickening, whisk some flour with beef bouillon and then into simmering stew a little at a time until it’s at the right consistency. Simmer for a few minutes to cook the flour. Taste and adjust salt and pepper if necessary.
Parm Crunchy Pork Chops
Beema
Based on two pork chops:
1/3 cup Hellmann's mayo
1/4 cup grated Parmesan cheese
3 teaspoons Italian flavored bread crumbs
black pepper, garlic powder, other flavors to taste
In a glass baking dish large enough to hold two pork chops, coat the chops with the mayo, both sides using your hands to coat evenly. Wash hands.
In a measuring cup, mix the balance of the ingredients, and sprinkle over the tops and sides of the chops, turn the chops over and sprinkle the remaining crumb mixture.
Bake in a hot oven (425°) for 20 to 25 minutes. Do not turn chops.
Leek & Celery Soup
Homemakers.com/Tasty
This simple, delicious and warming soup is a wonderful start to this traditional midwinter meal.
Ingredients
3 tbsp (45 mL) butter
1 bunch leeks (white and light green parts only), chopped (4 to 5 cups/1 to 1.25 L)
4 cups (1 L) chopped celery
2 onions, chopped
1 potato, peeled and diced
1/4 tsp (1 mL) each dried thyme and white pepper
3 cups (750 mL) chicken stock
1-1/2 tsp (7 mL) salt
1/2 cup (125 mL) whipping cream
1/4 cup (60 mL) finely chopped chives or green parts of green onion
Preparation
In soup pot, melt butter over medium-low heat; stir in leeks, celery, onions, potato, thyme and pepper. Cover and cook, stirring occasionally, until vegetables are soft, about 15 minutes, reducing heat if necessary to avoid browning. Stir in stock, 3 cups/750 mL water and salt; bring to boil. Reduce heat; cover and simmer for 20 minutes. Remove from heat.
Using immersion blender or in batches in blender, blend until smooth. Pass through fine sieve, in batches, into clean pot, discarding solids that cannot be pressed through sieve. Stir in cream; bring to boil. Garnish with chives.
Cream of Celery Soup
Cooking Nook/Tasty
1 tablespoon butter
1 cup or more chopped celery with leaves
1/3 cup sliced onion (optional)
2 cups chicken stock
2 cups milk or cream
1 1/2 tablespoons cornstarch
grated nutmeg (optional)
2 tablespoons chopped parsley (optional)
Melt the butter. Add the celery and onion. Sauté for 2 minutes. Pour in the stock and simmer for 10 minutes. Add 1 1/2 cups milk and bring to a boil. Dissolve the cornstarch in 1/2 cup milk. Stir gradually into the hot soup. Bring to the boiling point. Stir and cook for 1 minute. Add a grating of nutmeg. Serve garnished with a bit of chopped parsley.
Makes 4 cups.
Individual Mexican Quiche
Source: Food.com/Birder
Servings: 1
1 (6 inch) flour tortilla
1/2 cup shredded Monterey jack cheese (2 ounces)
3 ounces bulk pork sausage (such as pork chorizo or breakfast sausage)
1 tablespoon chopped green sweet peppers
1 jalapeno, chopped (optional)
1 egg
1/4 cup milk (or light cream or half and half)
1/8 teaspoon salt
Salsa (optional)
Fresh cilantro (optional)
Other options: Add sweet corn and green onions; substitute canned chopped green chili for the jalapeno; leave out sausage for vegetarian version; use reduced-fat cheese, Eggbeaters and 1% milk for a lower-fat version.
Starting with a cold skillet, heat tortilla about 45 seconds or until warm, turning once. Place tortilla into a greased 15 ounce casserole. Top with 1/4 cup of the cheese.
In the same skillet, cook sausage, green pepper and jalapeno until sausage is cooked and green pepper is crisp-tender; drain well.
Spoon over tortilla and cheese in casserole. In a small bowl, combine egg, milk or cream, and salt. Mix well. Pour egg mixture into casserole. Top with remaining cheese.
Bake in a 350 degree F. oven for 30 to 35 minutes or until firm.
Serve with salsa and cilantro, if desired.
Bacon Ranch Deviled Eggs
Source: allrecipes.com/birder
4 deviled-egg halves
2 eggs
1 slice bacon
2 teaspoons ranch dressing
12 halves:
6 eggs
3 slices bacon
1/8 cup ranch dressing
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
Cook the bacon in a skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop once cool. Add to the egg yolks with the ranch dressing. Spoon the mixture into the egg white halves. Arrange on a tray and refrigerate at least 30 minutes before serving.
Bread Machine Hot Cross Buns
MWolverine
Makes 16 buns
2 eggs plus enough water to equal 1 + 1/3 C.
1/2 C. butter, softened
4 C. bread flour
3/4 t. ground cinnamon
1/4 t. ground nutmeg
1 1/2 t. salt
2 T. sugar
1 1/2 t. bread machine or quick active dry yeast
1/2 C. dark raisins
1/2 C. golden raisins - I usually use mixed peel instead
1 egg
2 T. cold water
White Icing (below)
Measure carefully, placing all ingredients except raisins, 1 egg, the cold water, and White Icing in bread machine pan in order recommended by the manufacturer. Add raisins at the Raisin/Nut signal.
Select Dough/Manual cycle. Do not use delay cycle.
When dough is finished, remove it from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
Grease cookie sheet or 2 round pans, 9 x 1 1/2 inches. Divide dough in half. Divide each half into 8 equal pieces. Shape each piece into a smooth ball. Place about 2 inches apart on cookie sheet or 1 inch apart in pans. Snip a cross shape in top of each ball, using scissors. Cover and let rise in warm place about 40 minutes or until double.
Heat oven to 350 degrees F. Beat egg and cold water slightly; brush on buns. Bake 18 to 20 minutes or until golden brown. Remove from cookie sheet to rack. Cool slightly. Make a cross on bun with White Icing.
White Icing
1 C. powdered sugar 1 T. milk or water
1/2 t. vanilla
Mix all ingredients until smooth and spreadable.
Do-Ahead Note: After you have shaped the dough into buns and snipped the cross in the top of each, cover with plastic wrap. You can refrigerate them form 4 hours up to 24 hours. Before baking, remove buns from the refrigerator and remove plastic wrap. Cover with a kitchen towel and let rise in a warm place for 2 hours or until doubled. Then brush tops and bake as directed.
Mediterranean Fish Skillet
Tasty
2 Servings
Prep/Total Time: 30 min.
Ingredients
1 large tomato, seeded and finely chopped
1 small green pepper, finely chopped
1 jalapeno pepper, seeded and minced
3 tablespoons minced fresh basil
3 tablespoons white wine or chicken broth
1 shallot, sliced
1 garlic clove, minced
1/2 teaspoon chili powder, divided
2 whitefish fillets (5 ounces each)
1 tablespoon olive oil
Directions
In a small bowl, combine the tomato, peppers, basil, wine, shallot, garlic and 1/4 teaspoon chili powder; set aside.
Sprinkle fillets with remaining chili powder. In a large skillet, cook fillets in oil over medium-high heat for 4-5 minutes on each side or until fish flakes easily with a fork, adding tomato mixture during the last 3 minutes of cooking. Yield:2 servings.
Editor's Note: We recommend wearing disposable gloves when cutting hot peppers. Avoid touching your face.
Nutrition Facts: 1 fillet with 3/4 cup vegetable mixture equals 319 calories, 16 g fat (2 g saturated fat), 87 mg cholesterol, 90 mg sodium, 11 g carbohydrate, 2 g fiber, 30 g protein.
Mediterranean Fish Skillet published in Cooking for 2 Summer 2009, p35
Taco Salad Wraps
Tasty
Ingredients
1/4 pound lean ground beef (90% lean)
1/3 cup plus 2 tablespoons salsa, divided
1/4 cup chili beans, drained
1-1/2 teaspoons Worcestershire sauce
1 teaspoon onion powder
1 teaspoon chili powder
1/8 teaspoon garlic powder
Pepper to taste
2 flour tortillas (8 inches), warmed
1/3 cup shredded lettuce
1 plum tomato, chopped
2 tablespoons shredded cheddar cheese
6 baked tortilla chip scoops, coarsely crushed
Directions
In a small nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in 1/3 cup salsa, beans, Worcestershire sauce, onion powder, chili powder, garlic powder and pepper. Bring to a boil; reduce heat and simmer, uncovered, for 5 minutes.
Spoon meat mixture onto each tortilla. Layer with lettuce, tomato, cheese, crushed tortilla chips and remaining salsa; roll up. Yield: 2 servings.
Nutrition Facts: 1 wrap equals 345 calories, 10 g fat (4 g saturated fat), 35 mg cholesterol, 764 mg sodium, 42 g carbohydrate, 5 g fiber, 20 g protein.
Taco Salad Wraps published in Cooking for 2 Summer 2006, p21
Cheese Puff for 1
Tasty
1 Servings
Ingredients
1-1/2 slices white or whole wheat bread, buttered
1 egg
1/2 cup milk
1/4 cup shredded process American cheese
1/8 teaspoon onion salt
1/8 teaspoon salt
6 to 8 drops hot pepper sauce
Directions
Cut bread into strips; place with buttered sides down along the sides and on the bottom of 10-oz. custard cup. In a bowl, lightly beat the egg; add milk, cheese, onion salt, salt and hot pepper sauce. Pour into custard cup. Place on a baking sheet. Bake at 350° for 35-40 minutes or until puffy and golden brown. Serve immediately. Yield: 1 serving.
One-Serving Cheese Puff published in Taste of Home April/May 1994, p22
Shrimp Piccata Pasta
Tasty
2 Servings
Prep/Total Time: 30 min.
Ingredients
4 ounces uncooked fettuccine
1/4 teaspoon lemon-pepper seasoning
16 uncooked large shrimp, peeled and deveined
1 teaspoon lemon juice
1 garlic clove, minced
1-1/2 teaspoons butter
1-1/2 teaspoons olive oil
4 ounces cream cheese, cubed
1/2 cup 2% milk
1 teaspoon Worcestershire sauce
2 teaspoons capers, drained
Dash salt
Dash pepper
Minced fresh parsley, optional
Directions
Cook fettuccine according to package directions, adding lemon-pepper to the cooking water. Meanwhile, toss shrimp with lemon juice. In a large skillet, saute shrimp and garlic in butter and oil for 4-5 minutes or until shrimp turn pink; remove and keep warm.
In the same skillet, melt cream cheese; whisk in milk and Worcestershire sauce. Cook and stir over low heat until smooth and heated through. Stir in capers. Drain fettuccine; toss with cheese sauce. Top with shrimp; sprinkle with salt, pepper and parsley if desired. Yield: 2 servings.
Nutrition Facts: 1 cup pasta with sauce and 8 shrimp (prepared with reduced-fat butter, reduced-fat cream cheese and fat-free milk) equals 514 calories, 20 g fat (10 g saturated fat), 262 mg cholesterol, 799 mg sodium, 46 g carbohydrate, 3 g fiber, 39 g protein.
Shrimp Piccata Pasta published in Cooking for 2 Summer 2006, p22
Taco Plate for 2
Tasty
2 Servings
Ingredients
1/2 pound ground beef
1/2 cup chopped onion
1/3 cup taco sauce
1/4 cup chopped green chilies
1/4 teaspoon salt
1 cup crushed tortilla chips
1/2 cup shredded cheddar cheese
Directions
In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the taco sauce, chilies and salt. Cover and cook over medium-low heat for 6-8 minutes or until heated though. Spoon over chips; sprinkle with cheese. Yield: 2 servings.
Nutrition Facts: 1 serving (1-1/2 cups) equals 501 calories, 28 g fat (12 g saturated fat), 105 mg cholesterol, 956 mg sodium, 29 g carbohydrate, 3 g fiber, 32 g protein.
Taco Plate for Two published in Taste of Home February/March 2000, p10
Mexican Omelet
Tasty
1 Servings
Prep/Total Time: 25 min.
Ingredients
1/2 cup chopped avocado 2 tablespoons BREAKSTONE'S® Sour Cream
2 tablespoons chopped green chilies
1 tablespoon chopped onion
1/2 teaspoon lemon juice
1/4 teaspoon salt, optional
1/4 teaspoon pepper
Dash hot pepper sauce
2 tablespoons butter 1 corn tortilla (6 inches), cut into 1/2-inch pieces 4 eggs
1/2 cup shredded Monterey Jack cheese Salsa, optional
Directions
In a small bowl, combine the avocado, sour cream, chilies, onion, lemon juice, salt if desired, pepper and hot pepper sauce; set aside.
In a 10-in. nonstick skillet, melt butter over medium-high heat. Add tortilla pieces; cook for 2 minutes or until softened. Meanwhile, whisk eggs. Add eggs to skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon avocado mixture over one side and sprinkle with cheese; fold other side over filling.
Invert omelet onto a plate to serve. Cover and let stand for 1-1/2 minutes or until cheese is melted. Serve with salsa if desired. Yield: 2 servings.
Nutritional Analysis: 1/2 omelet (prepared with reduced-fat sour cream, reduced-fat butter, egg substitute and reduced-fat cheese; calculated without salt and salsa) equals 608 calories, 39 g fat (18 g saturated fat), 90 mg cholesterol, 1,181 mg sodium, 28 g carbohydrate, 6 g fiber, 47 g protein.
Mexican Omelet published in Cooking for 2 Spring 2006, p7
Easter Egg Stew
Source: Allrecipes.com
Servings: 2
"Here's a delicious way to use those Easter leftovers of hard-cooked eggs and ham. A Cheddar cheese sauce enfolds diced eggs, ham, and sliced mushrooms, and the sauce is served hot over toasted English muffins."
1 tablespoon butter, divided
1/2 small onion, chopped
1/2 green bell pepper, chopped
Rounded 1/2 cup diced cooked ham
4 oz. sliced fresh mushrooms (optional)
1 tablespoon butter
1 tablespoon all-purpose flour
Salt to taste
1/8 teaspoon ground black pepper
1/2 cup milk
1/2 cup shredded sharp Cheddar cheese
3 hard-cooked eggs, chopped
2 English muffins, split and toasted
Heat 1/2 tablespoon of butter in a skillet over medium heat, and cook and stir the onion and green pepper until the onion is translucent, about 5 minutes. Stir in ham, and cook until ham is hot, about 1 more minute. Transfer to a bowl, and set aside.
Melt 1/2 tablespoon of butter in skillet over medium heat, and cook and stir the mushrooms until they have given up their liquid and started to brown, about 10 minutes. Add the cooked mushrooms to the ham mixture.
Melt 1 tablespoon of butter in a saucepan over medium heat, and stir in flour, salt, and black pepper. Cook and stir until the flour lightens in color slightly, about 1 minute; gradually whisk in milk, and cook until thickened, whisking constantly. Do not boil. Mix in the Cheddar cheese, and stir until the cheese melts. Reduce heat to a bare simmer, and cook the sauce for about 10 more minutes. Whisk frequently.
Drain any juices from the ham and mushroom mixture, and stir the mixture into the sauce; mix in the chopped hard-cooked eggs. Bring mixture back to a simmer, and serve over toasted English muffins
April 2011 Recipes
1) Jack Wax
2) Broccoli Soup
3) Eggplant Lamb Casserole
4) Lamb Hash
5) Chicken Saute with Olives And Plum Tomatoes
6) Zucchini & Mushroom Casserole
7) Cuban Style Calzones
8) Caramel-Nut Breakfast Biscuits
9) Roast Boneless Leg Of Lamb
10) Mashed Potato Salad
11) Cranberry Mandarin Chicken
12) Creamy Orzo with Feta And Sun-Dried Tomatoes
13) Greek Chicken Roulades
14) Split Pea Soup
15) Old-Fashioned Pan-Fried Pork Chops
16) Turkey Meat Loaf
17) Zucchini, Armenian Style
18) Scalloped Ham and Cabbage
19) Cornbread for Two
20) Ranch Dressing
21) Quickie Olive Oil Biscuits
22) Sauteed Squash Ribbons
23) Meat Loaf
24) Kielbasa in Mustard Sauce
25) Cod, Baked with Bacon
26) Pressure Cooker Rustic Beef Stew for 2
27) Parm Crunchy Pork Chops
28) Leek & Celery Soup
29) Cream of Celery Soup
30) Individual Mexican Quiche
31) Bacon Ranch Devilled Eggs
32) Bread Machine Hot Cross Buns
33) Mediterranean Fish Skillet
34) Taco Salad Wraps
35) Cheese Puff for 1
36) Shrimp Piccata Pasta
37) Taco Plate for 2
38) Mexican Omelet
39) Easter Egg Stew
Jack Wax
Birder
Source: syracuse.com
Servings: 2
1/2 cup pure maple syrup
Fresh clean snow ( or crushed ice)
Fill up a 9” x 9” cake pan with clean snow, and pack it down.
Heat maple syrup to 230 degrees F. This is the soft ball stage if using a candy thermometer.
If you don't have a candy thermometer, let the syrup gently boil for about 20 minutes. (If you don't get the syrup heated to the softball stage, you will end up with jack wax that is more like a slushy. If you get it to the softball stage, the syrup will turn to taffy when it hits the snow. Either way tastes good -- just different!)
While syrup is hot, slowly pour over snow in a back-and-forth motion. The syrup will turn in to a taffy-like candy, and you can eat it with your fingers.
Broccoli Soup (posted by jd_az years ago)
Tasty
1 (10 oz) package frozen broccoli or 1 lb fresh
1 medium carrot, chopped
1-1/2 cup chicken broth
1 tbsp butter
1 stalk of celery, sliced
1/2 onion, chopped
1/2 tsp rosemary (we both add a little extra)
1 cup half and half
1 tsp salt
1 tsp lemon juice
Cook broccoli and carrots in 1 cup chicken broth. Sauté the onions and celery in butter until tender. Cool all. Place in blender with seasonings. Blend until smooth. (I usually add the extra broth now, to blend) Place in pan with the rest of the chicken broth, (I’ve usually added all the broth while blending) 1/2 & 1/2, salt, and lemon. Heat soup just below boiling point. DO NOT BOIL
Eggplant Lamb Casserole
Beema
Although I have never made this recipe, I have had this dish while living in Turkey, and it is wonderful. This serves six; I think it would freeze well.
2 medium eggplants, pared and diced
Water
1 lb. whole mushrooms
3 tablespoons butter
1/2 cup chopped onion
1 clove garlic, crushed
1 tablespoon bacon fat (or your own substitute)
2 tablespoons flour
1/2 cup chopped green pepper
2 cups diced cooked lamb
1 teaspoon oregano
1/2 cup soft bread crumbs
1. Cook the eggplant in boiling salted water fifteen minutes. Drain well and mash.
2. Peel and stem the mushrooms. Simmer the stems and peelings in 2 1/2 cups water fifteen minutes. Drain, and reserve liquid.
3. Preheat oven to 400°.
4. Chop the mushroom caps coarsely and saute in two tablespoons of the butter.
5. Saute the onions and garlic in the bacon fat until the onions are golden. Add the flour and blend. Add stock reserved from the mushroom stems and stir until smooth and thick.
6. Add the eggplant, sauteed mushrooms, green peppper, lamb and oregano. Pile the mixture into a buttered two-quart casserole.
7. Cover the mixture with the crumbs and dot with the remaining butter. Bake, uncovered, thirty minutes.
Lamb Hash
Beema
This recipe from the NYTimes Cookbook sounds like an easy meal, a good way to use leftover lamb, and could probably be made with ham just as well. This recipe serves 4.
1 tablespoon butter
1 large onion, minced
3 sprigs parsley, chopped
1 clove garlic, minced
2 slices bacon, minced
3 cups chopped cooked lamb
1 cup meat gravy or stock
1/2 cup canned tomato sauce
Salt and pepper to taste
1 cup heavy cream (approximately)
2 tablespoons grated Parmesan cheese
1. Preheat oven to 325°
2. Melt the butter in a heavy skillet, add the onion and saute until golden. Add the parsley, garlic, bacon and cook briefly.
3. Mix in the remaining ingredients except for the cream and cheese, and bake, covered, one hour, stirring from time to time.
4. Place the hash in four greased individual deep casseroles, cover with cream and sprinkle with cheese. Brown under a hot broiler.
Note: Beema says: you could probably prepare one or two individual casseroles, as needed for one meal, and store the balance, without the cream and cheese, until needed
Chicken Saute with Olives and Plum Tomatoes
Lilly
I have not made this recipe – it is from Bon Appétit – April 2001. I had it saved and it still looks yummy – so I think I will make it soon. It is a recipe for two
2 T olive oil
2 chicken breasts (boneless halves)
3 T chopped fresh marjoram
1 yellow bell pepper, thinly sliced
5 garlic cloves, minced
1 ½ cups seeded diced plum tomatoes
¼ cup coarsely chopped pitted Kalamata olives (or other brine-cured olives)
Heat 1 ½ T oil in heavy medium skillet over medium high heat. Sprinkle chicken on both sides with salt, pepper, and 1 T marjoram. Add to skillet; sauté until golden – about 4 minutes per side. Transfer chicken to plate. Add 1 T oil to skillet. Add bell pepper, sauté 2 minutes. Add garlic; sauté 1 minute. Add tomatoes; sauté until juices are released, about three minutes. Stir in olives and 2 T marjoram. Return chicken to skillet. Reduce heat to medium-low, cover and simmer until chicken is cooked through, about 2 minutes. Season with salt and pepper.
Zucchini & Mushroom Casserole
Beema
From The New York Times Cookbook: This recipe serves six, so I think cutting it in half would bring it down to a managable amount for the small family.
1 lb. zucchini, trimmed and scrubbed
Pinch of fresh chopped or dried dill
1 clove garlic
Boiling salted water
1/2 lb. mushrooms, sliced
3 tablespoons butter
2 tablespoons flour
1 cup sour cream
Buttered bread crumbs
1. Cut zucchini into 1" coins. Put into a sauce pan and add enough water to cover, add salt, dill and garlic, bring to a boil. Reduce heat, cover and simmer gently until the vegetable is just tender. Drain, reserving two tablespoons of the cooking liquid. Discard the garlic.
2. Saute the mushrooms in butter five minutes, stirring occasionally. Stir in the flour and cook two minutes longer. Add the sour cream, zucchini and reserved cooking liquid, stirring constantly. Correct the seasonings and heat thoroughly but do not boil
3. Transfer mixture to a casserole and top with buttered bread crumbs. Brown quickly under high broiler heat.
Cuban Style Calzones
Pegg
Ingredients:
2 Pillsbury Grand's frozen buttermilk or southern style biscuits (from 25-oz bag)
1 1/2 teaspoons yellow mustard
1 1/2 teaspoons mayonnaise or salad dressing
2 oz sliced pork (from deli)
2 oz sliced ham (from deli)
4 round dill pickle slices, well drained
2 tablespoons shredded Swiss cheese
1 egg, beaten
1/2 teaspoon dried minced onion
Directions:
Heat oven to 350°F. Spray cookie sheet with cooking spray.
Place biscuits on microwavable plate. Microwave uncovered on Medium (50%) 30 to 45 seconds, turning over halfway through microwave time. (Biscuits should still be cold for easier handling.) Press and stretch each biscuit into 6-inch round.
In small bowl, stir mustard and mayonnaise until smooth. Spread mustard mixture on each round to within 1/2 inch of edge. Arrange pork and ham slices over mustard mixture to within 1/2 inch of edge, folding if necessary. Top each round with two pickle slices; sprinkle with cheese. Brush egg around edge of biscuit rounds. Fold dough over filling; press edges with fork to seal. Brush with egg; sprinkle with onion.
Bake 15 to 20 minutes or until golden brown.
Caramel-Nut Breakfast Biscuits
Pegg
1 teaspoon butter or margarine, softened
2 tablespoons butterscotch or caramel topping
1/8 teaspoon ground cinnamon
2 tablespoons chopped walnuts
2 Pillsbury® Grands!® Frozen Buttermilk Biscuits (from 25-oz bag)
1 teaspoon sugar
DIRECTIONS:
Heat oven to 350°F. Generously butter bottom and sides of 2 (6-oz) custard cups with softened butter. In small bowl, stir together topping and cinnamon. Divide between custard cups. Sprinkle with walnuts. Place frozen biscuit in each cup. Sprinkle each biscuit with 1/2 teaspoon sugar.
Bake 23 to 27 minutes or until golden brown and biscuits are no longer doughy. Immediately run sharp knife around edge of cup; turn each upside down onto serving plate. Slowly lift custard cup from biscuit, releasing biscuit onto plate. Spread any topping remaining in cup over biscuit. Cool 5 minutes before serving.
Roast Boneless Leg of Lamb
Lilly
3 lb boneless leg of lamb
½ cup fresh rosemary leaves
1 T fresh thyme leaves
6 cloves garlic, peeled
1 T Dijon mustard
1 tsp Dijon mustard
1 tsp salt
1 tsp pepper, freshly ground
6 T extra virgin olive oil
¼ cup red wine
1 tsp balsamic vinegar
Make an herb paste by processing rosemary, thyme, garlic, 1 T Dijon mustard, salt and pepper in the food processor unto the herbs are coarsely chopped. with machine running pour in the oil. Stop the machine a scrape down the sides, and then process to a coarse thick sauce consistency. Set aside.
Remove string or net from lamb and open it up. It should be shaped like a fan and about 3 inches thick at the widest point. with a knife remove as much fat and tendon as you can. Smear the paste on both sides of the meat. Put the lamb in a glass or ceramic dish and cover. Refrigerate 8 – 24 hours.
Preheat oven to 425. without scraping off the lamb marinade, roll the lamb back into its original shape. Using three lengths of twine, snugly tie the roast in three places, spaced equally to create an evenly shaped roast. You may at this point lay the roast on thick rosemary branches.
Roast the meat in hot oven for 10 minutes. Reduce heat to 350 and continue to roast about one and a half hours – until a meat thermometer registers 130-135 degrees for medium rare, or longer for well done. The temperature will rise about ten degrees after it is removed from the oven. Place on a platter, cover loosely with foil, and let rest for 10 minutes while you prepare the sauce.
Sauce – tilt the pan so that the drippings collect in one corner and use a spoon to skim of as much fat as you can. Pour the red wine into the pan and put it over low heat. Use a whisk to stir up and dissolve browned bits clinging to the bottom. Stir in the remaining Dijon mustard and vinegar. Taste and season with salt if needed. Remove the string from the roast and thinly slice the meat.
Mashed Potato Salad
Geema
Plain mashed potatoes
Celery, chopped
Green pepper, chopped
Onion, chopped*
2 hard boiled eggs, chopped
Pickles, chopped
Salt and pepper, optional
for dressing: 1/4 cup water, 1/4 cup cider vinegar. Mix with about 2 tablespoons sugar. Put in saucepan and bring to a boil. Beat 2 eggs, pour a small amount of hot mixture into the beaten eggs, then pour this mixture into the hot mixture in the saucepan. Be careful and DON'T let mixture get to stiff. (Pour over ingredients for Mashed Potato Salad and mix well). Serve hot or cold.
Note: Follow all steps carefully or you may get a "curdled mess".
* This can be green onions.
Cranberry Mandarin Chicken
Tasty
2 boneless, skinless chicken breasts, (or whatever chicken piese you prefer)
1 cup cranberry sauce
1/2 bottle Kraft Mandarin Orange with sesame dressiing
1/2 packet onion soup mix.
Mix together the cranberry sauce, salad dressing and onion soup mix. Put the chicken pieces in an ovenproof dish and pour the sauce ingredients over the chicken.. Bake in the oven until the chicken is cooked through about 45 minutes to an hour at 350.
Creamy Orzo with Feta and Sun-Dried Tomatoes
Birder
Source: CuisineLite
2 servings
Start boiling the pasta before making the roulades, then finish the orzo dish while the chicken simmers.
1 1/2 cups low-sodium chicken broth
1/2 cup dry orzo pasta (4 oz.)
2 Tbsp. minced oil-packed sun-dried tomatoes
2 Tbsp. crumbled feta cheese (1 oz.)
1/8 tsp. each kosher salt and ground black pepper
Bring broth to a boil in a small saucepan; stir in orzo. Return liquid to a boil. Cook orzo, uncovered, stirring occasionally, until the liquid is absorbed, 9 minutes. Remove saucepan from heat.
Stir tomatoes and feta into orzo, mixing until feta melts slightly. Season orzo mixture with salt and pepper. Serve with Chicken Roulades, below.
Per serving : 293 calories; 5g total fat (3g sat, 2g mono, 0g poly); 16mg chol; 424mg sodium; 47g carb (3g fiber, 4g total sugars); 13g protein; 2mg iron; 87mg calcium
Greek Chicken Roulades
Birder
Source: CuisineLite
Look for chicken breasts that are at least six ounces in weight - - they’ll be big enough to hold the filling when pounded thin and rolled.
Calories: 389
Makes 2 servings
Total time: 30 minutes
12 pitted kalamata olives, divided
3 Tbsp. fresh bread crumbs (about 1 slice, trimmed of crust, whirled in the food processor)
3 Tbsp minced oil-packed sun-dried tomatoes
1 Tbsp. minced lemon zest
2 gloves garlic
1 tsp. dried oregano
2 boneless, skinless chicken breast halves (6 oz. each), trimmed of fat
2 tsp. extra-virgin olive oil
1/4 cup diced onion
1/4 cup dry white wine
1 1/2 cups low-sodium chicken broth
1Tbsp. fresh lemon juice
1 tsp. cornstarch (if you like a thicker sauce, use 2 teaspoons)
Dice 6 olives; set aside. Process remaining 6 olives, bread crumbs, tomatoes, zest, garlic and oregano in a food processor until minced.
Using a mallet, pound the chicken between plastic wrap to a thickness of 1/4 inch. Spread olive-tomato filling on chicken and roll; secure with toothpicks.
Sauté roulades in oil in a large nonstick skillet over medium-high heat until browned on all sides, 4-6 minutes. Remove chicken to a plate. Add onion to the skillet; sauté 2 minutes. Add wine; cook until liquid is reduced by half, 1-2 minutes. Add broth. Bring mixture to a boil; add diced olives and chicken rolls.
Cover skillet; reduce heat. Simmer chicken rolls 10 minutes; remove chicken to a plate. Whisk together lemon juice and cornstarch; stir into sauce in skillet. Simmer for 1 minute. Slice rolls; serve with sauce and rice or "Creamy Orzo with Feta and Sun Dried Tomatoes" from another post.
Per service with sauce : 389 cal; 10g total fat (2g sat, 6g mono, 2g poly); 102 mg chol; 770 mg sodium; 19g carb (2g fiber, 5g total sugars); 45g protein; 3 mg iron; 64 mg calcium.
Split Pea Soup
Beema
1 tablespoon butter
1 sliced, peeled, medium onion
1 ham bone, or small ham shank end
1/12 to 2 cup washed, quick-cooking dried split peas
1/2 teaspoon celery seed
salt and pepper to taste
5 to 6 cups cold water
2 cups hot milk
In a large Dutch oven, melt butter, add onion and sauté until tender. Add ham bone and next five ingredients. cover and simmer until peas mash readily when pressed between fingertips - about 3 hours. Remove ham bone; cut off meat. Return meat to soup with hot milk. Adjust seasonings and amount of liquids, as needed.
To vary: Add 1 teaspoon sherry and a dash of nutmeg to each serving. Or add 1/2 cup diced carrots sticks, 1/8 teaspoon dried marjoram and a tip of bay leaf before simmering. Or add 1/2 cup fine cooked egg noodles 5 minutes before serving.
Note: this makes about 8 cups of soup; it freezes well, and reheats nicely.
Old-Fashioned Pan-Fried Pork Chops
Source: Cooks Country TV/Birder
Chops between 3/4 and 1-inch thick will work in this recipe.
Serves 2
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1/2 cup all-purpose flour
2 bone-in rib or center-cut pork chops, about 3/4 inch thick
2 slices bacon, chopped
1/4 cup vegetable oil
COAT CHOPS Combine garlic powder, paprika, salt, pepper, and cayenne in bowl. Place flour in shallow dish. Pat chops dry with paper towels. Cut 2 slits about 2 inches apart through fat on edges of each chop to keep them from curling. Season both sides of chops with spice mixture, then dredge chops lightly in flour (do not discard flour). Transfer to plate and let rest 10 minutes.
RENDER BACON Meanwhile, cook bacon in a nonstick skillet large enough to hold both chops over medium heat until fat renders and bacon is crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and reserve for another use. Do not wipe out pan.
FRY CHOPS Add oil to fat in pan and heat over medium-high heat until just smoking. Return chops to flour dish and turn to coat. Cook chops until well browned, 3 to 4 minutes per side. Serve.
Turkey Meat Loaf
10 Servings
Prep: 20 min. Bake: 30 min.
Ingredients
1 medium onion, finely chopped
1 tablepoon canola oil
2 eggs
1/2 cup 2% milk
2 teaspoons lemon juice
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon pepper
2 cups soft whole wheat bread crumbs (about 5 slices)
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2-1/2 pounds lean ground turkey
1/2 cup salsa
1 tablespoon butter, melted
Directions
In a small skillet, saute onion in oil until tender; set aside. In a small bowl, combine the eggs, milk, lemon juice, salt, basil, oregano and pepper. Stir in the bread crumbs, spinach and reserved onion. Crumble turkey over mixture and mix well.
Shape into a 12-in. x 5-in. loaf; place in a 13-in. x 9-in. baking dish coated with cooking spray. Spoon salsa over top.
Bake, uncovered, at 350° for 30 minutes. Drizzle with butter; bake 30-35 minutes longer or until no pink remains and a meat thermometer reads 165°. Yield: 10 slices.
Nutritional Analysis: One slice equals 263 calories, 14 g fat (4 g saturated fat), 136 mg cholesterol, 595 mg sodium, 10 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat, 1/2 starch.
Turkey Meat Loaf published in Light & Tasty February/March 2001, p14
Zucchini, Armenian style
Beema
2 pounds zucchini
1 cup ground lamb, preferably shoulder
1/2 cup raw rice
1 small onion, chopped fine
1 tablespoon chopped parsley
1/2 cup stewed tomatoes (*)
Salt and pepper to taste.
Peel the zucchini and cut into 3 inch lengths. Scoop out the centers. Soak the vegetable in cold salted water for about one-half hour.
Mix the lamb with the rice, onion, parsley tomatoes and seasonings.
Drain the zucchini and fill the hollows with the lamb mixture. Arrange in a sauce pan and add water to the depth of one inch. The water should not reach more than half way up the sides of the zucchini.
Cover the pan tightly and simmer over low heat until the rice is tender, about one hour. Check from time to time to see that the water has not evaporated.
(*) I used Del Monte diced tomatoes with basil and garlic that I mashed a bit.
Scalloped Ham and Cabbage
Birder--Source: Ruth Peterson, Taste of Home
2-3 Servings
1 cup cubed fully cooked ham
1/4 cup uncooked long grain rice
1/8 cup chopped onion
1/8 cup butter, cubed
3/4 cup milk
1/2 can (2/3 cup) condensed cream of mushroom soup, undiluted
1/2 teaspoon prepared horseradish
1/4 teaspoon salt
1 1/2 to 2 cups chopped cabbage
In a skillet, saute ham, rice and onion in butter until rice is golden brown and onion is tender. Stir in the milk, soup, horseradish and salt. Add cabbage; cover and cook over low heat for 35-45 minutes or until the cabbage is tender, stirring occasionally.
Nutrition Facts: 1 serving equals 291 calories, 16 g fat (8 g saturated fat), 56 mg cholesterol, 1,268 mg sodium, 23 g carbohydrate, 2 g fiber, 13 g protein.
Cornbread for Two
dutchmom
1/2 c. plain flour
1/2 c. yellow cornmeal
1 tbsp. sugar
2 tsp. baking powder
1 tsp. salt
1 egg
1/2 c. milk
1/8 c. cooking oil
Preheat oven to 425 degrees. Put enough cooking oil to cover the bottom of small iron skillet well. Place in oven while you mix cornbread. Sift next 5 ingredients together. Then add egg, milk and 1/8 cup oil. Stir until well blended. Pour into "hot" skillet. Bake on preheat for 17 minutes.
Ranch Dressing
Beema
1 cup buttermilk
1/2 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon paprika
1/4 teaspoon mustard powder
1/2 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh chives
1/4 teaspoon dry dill, or 1 teaspoon fresh dill, chopped
In a medium bowl, stir together the buttemilk, and the mayo until fully combined. Add the remaining ingredients and adjust seasonings to taste. Store in an airtight container in the refrigerator for up to one week.**
Quickie Olive Oil Biscuits
Source: kitchenlink.com/Birder
2 servings
1 cup self-rising flour*
1 tablespoon chopped fresh herbs, such as rosemary, basil or parsley (optional)
A couple of chopped pimiento-stuffed olives (optional)
3 tablespoons extra-virgin olive oil
About 1/4 cup milk
*No self-rising flour? Use 1 cup flour, 1 1/2 tsp. baking powder, 1/2 tsp. salt. Mix well before using.
Preheat oven to 400 degrees. Coat a baking sheet with nonstick cooking spray.
Place flour in small bowl. Mix in herbs and olives. Make a well and add olive oil and milk and stir until blended and soft dough is formed. Add more or less milk to adjust consistency. Do not overwork or biscuits will be tough. Drop soft dough from spoon onto the prepared baking sheet.
Bake until golden, about 10 minutes.
Sauteed Squash Ribbons
Beema
I really love the way the ultra thin slices of yellow squash and zucchini taste and look on the plate... they kinda curl a bit, and look as good as they taste (we eat with our eyes, don't we?)
I medium zucchini
2 medium yellow squash
1 tablespoon butter
1/2 teaspoon minced garlic
1/2 teaspoon kosher salt
pepper to taste
Cut zucchini and squash thinly, using vegetable peeler, down the length of the squash until reaching seeds. Rotate squash and continue cutting ribbons until only seeds remain. Repeat with zucchini. Discard seeds.
Preheat large saute pan on medium-high for a minute or two, then add butter to the pan, add garlic and cook for 2 minutes until softened.
Add the ribbons and the salt and pepper, cook and stir for 3 to 4 minutes until just tender.
Meat Loaf
(from the 1949 edition of "The Good Housekeeping Cookbook."
Beema
2 cups soft bread crumbs
3/4 cup minced onion
1/4 cup minced green bell pepper
2 eggs
2 lbs. chuck, round or rump beef, ground
2 tablespoons bottled horseradish
1 tablespoon salt
1/4 cup milk
1/4 cup ketchup
1 teaspoon dry mustard
1/2 cup ketchup
Preheat oven to 400°
In a large bowl, break the eggs and beat slightly. Add onion, green pepper, horseradish, salt, milk and 1/4 cup ketchup. Mix. Add bread crumbs, then add meat, and mix with your hands until just blended. Overmixing will toughen the meat.
Turn the meat mixture into a loaf pan and using the back side of a fork, shape meat into a loaf, by pressing down to remove air pockets and to create a nice shape. Spread the meat with 1/2 cup ketchup. Bake for 40 to 50 minutes. Makes 6 servings.
Kielbasa in Mustard Sauce
Serves 2
From Birder: I adapted this from a recipe in our local newspaper years ago. They recommend serving it with sauerkraut and mashed potatoes. I ate mine as a sandwich in a crusty French roll. I think it would also be good using hot dogs, brats or knockwurst.
1/2 lb. kielbasa, cut in two pieces
1/4 cup dry white wine
1/2 a very large, sweet onion (like Vidalia), thickly sliced
1 1/2 tsp. brown sugar
1 1/2 tsp. Dijon mustard
Chopped fresh parsley for garnish
Pepper to taste
Place kielbasa in a small skillet or saucepan just big enough to hold it. Add wine, cover, and simmer 15 minutes.
Meanwhile, spray-coat a nonstick skillet (or use a dab of butter--my favorite) and add onions. Cover and cook over medium heat until very soft and light brown. Add sugar and simmer, uncovered, until onions are glazed. Add mustard and heat through.
Add kielbasa and wine, mixing thoroughly. If necessary, simmer until liquid is thick and reduced. Top with parsley and pepper to taste.
Cod Baked with Bacon
Librachidld
10 ozs. Cod cut into two pieces ( I didn't weigh it, I just buy to filets enough for us from the fish monger)
1 oz. butter
salt and pepper
Four or more open capped mushrooms
Pinch of grated nutmeg ( although I have the nutmeg and grater, I save time and use bottled for this)
2 or 3 strips of bacon
Lemon juice
1/4 pint of milk (original recipe calls for milk mixed with water but I use lowfat milk so don't bother with the water.) and
Chopped chives.
PLEASE USE YOUR OWN JUDGEMENT HERE BUT THIS IS HOW IT IS WRITTEN IN THE BOOK! FOR YOUR CONVENIENCE I ALTERED THE TEMPERATURE FROM C TO F
Cut cod into steaks about 1 1/2 inches thick, then rub with lemon juice and salt; leave for 45 minutes until surplus liquid is drained off. Dry the steaks, season with salt and pepper and a sprinkle of nutmeg and place in a buttered fireproof dish with chopped mushroom stalks. Dot with butter, pour over the milk and water mixed, lay bacon neatly over all. Bake in a moderately hot oven (400 degrees F) for about 30 minutes, covering with foil if the bacon is getting over done. Serve in the dish in which it was cooked, garnish with mushrooms fried in butter, and chopped chives. Goes well with tomatoes, halved and baked in the oven for 10 minutes, and rice boiled with a few raisins and a pinch of tumeriic which gives a lovely yellow colour.
Pressure Cooker Rustic Beef Stew for 2
Adapted from Lisa's first-place recipe in the 2008 contest - Yahoo group PressureCookerRecipes /Birder
2-4 servings
Prep time is approximately 40 minutes, including the 10 minutes to brown the meat, cooking and about 15-20 min. for pressure to come down naturally. I made a mistake and cooked it for 15 minutes instead of 12 and it was still good but it's best to use the listed time and cook a little longer after if necessary. I used fresh criminis but if you need to, fresh white or canned mushrooms could be substituted.
3/4 -1 lb. of chuck (roast or steaks), cut in 1 inch cubes
1/3 cup flour
1 tablespoon garlic powder
1 tsp. salt
2 tsp. black ground pepper
1 or 2 tbsp. olive or vegetable oil
2/3 cup beef stock (not broth)
1/3 cup dry red wine
Scant 1/2 teaspoon Gravy Master or Kitchen Bouquet
2 tsp. Worcestershire sauce
3-4 oz. crimini (baby Portobello) mushrooms, halved or quartered depending on size
2 medium potatoes, diced large (leave skin on for extra flavor and texture) or small red new potatoes, halved or quartered
1/2 medium Vidalia onion, sliced thin
2 tsp. minced garlic
2 carrots, cut into 1-inch chunks or equal amount of baby carrots, thick ones halved
Salt and pepper to taste (after cooking)
Mix flour, garlic powder, salt, and pepper together. Put into a plastic zippered bag.
Cut chuck into 1-inch cubes. Put chuck into plastic bag and shake it until all pieces of meat are well-coated with the flour.
Heat 1 tbsp. oil over medium heat in pressure cooker. Put meat into the oil and brown thoroughly, adding extra oil if necessary.
Add all remaining ingredients to cooker. Lock lid on cooker and bring to full steam. Cook on high for 12 minutes. Remove cooker from heat and allow pressure to drop naturally. When pressure is released, open and check meat and vegetables for tenderness. If necessary, put lid back on, bring to pressure and cook 1-2 min. more.
If gravy needs more thickening, whisk some flour with beef bouillon and then into simmering stew a little at a time until it’s at the right consistency. Simmer for a few minutes to cook the flour. Taste and adjust salt and pepper if necessary.
Parm Crunchy Pork Chops
Beema
Based on two pork chops:
1/3 cup Hellmann's mayo
1/4 cup grated Parmesan cheese
3 teaspoons Italian flavored bread crumbs
black pepper, garlic powder, other flavors to taste
In a glass baking dish large enough to hold two pork chops, coat the chops with the mayo, both sides using your hands to coat evenly. Wash hands.
In a measuring cup, mix the balance of the ingredients, and sprinkle over the tops and sides of the chops, turn the chops over and sprinkle the remaining crumb mixture.
Bake in a hot oven (425°) for 20 to 25 minutes. Do not turn chops.
Leek & Celery Soup
Homemakers.com/Tasty
This simple, delicious and warming soup is a wonderful start to this traditional midwinter meal.
Ingredients
3 tbsp (45 mL) butter
1 bunch leeks (white and light green parts only), chopped (4 to 5 cups/1 to 1.25 L)
4 cups (1 L) chopped celery
2 onions, chopped
1 potato, peeled and diced
1/4 tsp (1 mL) each dried thyme and white pepper
3 cups (750 mL) chicken stock
1-1/2 tsp (7 mL) salt
1/2 cup (125 mL) whipping cream
1/4 cup (60 mL) finely chopped chives or green parts of green onion
Preparation
In soup pot, melt butter over medium-low heat; stir in leeks, celery, onions, potato, thyme and pepper. Cover and cook, stirring occasionally, until vegetables are soft, about 15 minutes, reducing heat if necessary to avoid browning. Stir in stock, 3 cups/750 mL water and salt; bring to boil. Reduce heat; cover and simmer for 20 minutes. Remove from heat.
Using immersion blender or in batches in blender, blend until smooth. Pass through fine sieve, in batches, into clean pot, discarding solids that cannot be pressed through sieve. Stir in cream; bring to boil. Garnish with chives.
Cream of Celery Soup
Cooking Nook/Tasty
1 tablespoon butter
1 cup or more chopped celery with leaves
1/3 cup sliced onion (optional)
2 cups chicken stock
2 cups milk or cream
1 1/2 tablespoons cornstarch
grated nutmeg (optional)
2 tablespoons chopped parsley (optional)
Melt the butter. Add the celery and onion. Sauté for 2 minutes. Pour in the stock and simmer for 10 minutes. Add 1 1/2 cups milk and bring to a boil. Dissolve the cornstarch in 1/2 cup milk. Stir gradually into the hot soup. Bring to the boiling point. Stir and cook for 1 minute. Add a grating of nutmeg. Serve garnished with a bit of chopped parsley.
Makes 4 cups.
Individual Mexican Quiche
Source: Food.com/Birder
Servings: 1
1 (6 inch) flour tortilla
1/2 cup shredded Monterey jack cheese (2 ounces)
3 ounces bulk pork sausage (such as pork chorizo or breakfast sausage)
1 tablespoon chopped green sweet peppers
1 jalapeno, chopped (optional)
1 egg
1/4 cup milk (or light cream or half and half)
1/8 teaspoon salt
Salsa (optional)
Fresh cilantro (optional)
Other options: Add sweet corn and green onions; substitute canned chopped green chili for the jalapeno; leave out sausage for vegetarian version; use reduced-fat cheese, Eggbeaters and 1% milk for a lower-fat version.
Starting with a cold skillet, heat tortilla about 45 seconds or until warm, turning once. Place tortilla into a greased 15 ounce casserole. Top with 1/4 cup of the cheese.
In the same skillet, cook sausage, green pepper and jalapeno until sausage is cooked and green pepper is crisp-tender; drain well.
Spoon over tortilla and cheese in casserole. In a small bowl, combine egg, milk or cream, and salt. Mix well. Pour egg mixture into casserole. Top with remaining cheese.
Bake in a 350 degree F. oven for 30 to 35 minutes or until firm.
Serve with salsa and cilantro, if desired.
Bacon Ranch Deviled Eggs
Source: allrecipes.com/birder
4 deviled-egg halves
2 eggs
1 slice bacon
2 teaspoons ranch dressing
12 halves:
6 eggs
3 slices bacon
1/8 cup ranch dressing
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
Cook the bacon in a skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop once cool. Add to the egg yolks with the ranch dressing. Spoon the mixture into the egg white halves. Arrange on a tray and refrigerate at least 30 minutes before serving.
Bread Machine Hot Cross Buns
MWolverine
Makes 16 buns
2 eggs plus enough water to equal 1 + 1/3 C.
1/2 C. butter, softened
4 C. bread flour
3/4 t. ground cinnamon
1/4 t. ground nutmeg
1 1/2 t. salt
2 T. sugar
1 1/2 t. bread machine or quick active dry yeast
1/2 C. dark raisins
1/2 C. golden raisins - I usually use mixed peel instead
1 egg
2 T. cold water
White Icing (below)
Measure carefully, placing all ingredients except raisins, 1 egg, the cold water, and White Icing in bread machine pan in order recommended by the manufacturer. Add raisins at the Raisin/Nut signal.
Select Dough/Manual cycle. Do not use delay cycle.
When dough is finished, remove it from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
Grease cookie sheet or 2 round pans, 9 x 1 1/2 inches. Divide dough in half. Divide each half into 8 equal pieces. Shape each piece into a smooth ball. Place about 2 inches apart on cookie sheet or 1 inch apart in pans. Snip a cross shape in top of each ball, using scissors. Cover and let rise in warm place about 40 minutes or until double.
Heat oven to 350 degrees F. Beat egg and cold water slightly; brush on buns. Bake 18 to 20 minutes or until golden brown. Remove from cookie sheet to rack. Cool slightly. Make a cross on bun with White Icing.
White Icing
1 C. powdered sugar 1 T. milk or water
1/2 t. vanilla
Mix all ingredients until smooth and spreadable.
Do-Ahead Note: After you have shaped the dough into buns and snipped the cross in the top of each, cover with plastic wrap. You can refrigerate them form 4 hours up to 24 hours. Before baking, remove buns from the refrigerator and remove plastic wrap. Cover with a kitchen towel and let rise in a warm place for 2 hours or until doubled. Then brush tops and bake as directed.
Mediterranean Fish Skillet
Tasty
2 Servings
Prep/Total Time: 30 min.
Ingredients
1 large tomato, seeded and finely chopped
1 small green pepper, finely chopped
1 jalapeno pepper, seeded and minced
3 tablespoons minced fresh basil
3 tablespoons white wine or chicken broth
1 shallot, sliced
1 garlic clove, minced
1/2 teaspoon chili powder, divided
2 whitefish fillets (5 ounces each)
1 tablespoon olive oil
Directions
In a small bowl, combine the tomato, peppers, basil, wine, shallot, garlic and 1/4 teaspoon chili powder; set aside.
Sprinkle fillets with remaining chili powder. In a large skillet, cook fillets in oil over medium-high heat for 4-5 minutes on each side or until fish flakes easily with a fork, adding tomato mixture during the last 3 minutes of cooking. Yield:2 servings.
Editor's Note: We recommend wearing disposable gloves when cutting hot peppers. Avoid touching your face.
Nutrition Facts: 1 fillet with 3/4 cup vegetable mixture equals 319 calories, 16 g fat (2 g saturated fat), 87 mg cholesterol, 90 mg sodium, 11 g carbohydrate, 2 g fiber, 30 g protein.
Mediterranean Fish Skillet published in Cooking for 2 Summer 2009, p35
Taco Salad Wraps
Tasty
Ingredients
1/4 pound lean ground beef (90% lean)
1/3 cup plus 2 tablespoons salsa, divided
1/4 cup chili beans, drained
1-1/2 teaspoons Worcestershire sauce
1 teaspoon onion powder
1 teaspoon chili powder
1/8 teaspoon garlic powder
Pepper to taste
2 flour tortillas (8 inches), warmed
1/3 cup shredded lettuce
1 plum tomato, chopped
2 tablespoons shredded cheddar cheese
6 baked tortilla chip scoops, coarsely crushed
Directions
In a small nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in 1/3 cup salsa, beans, Worcestershire sauce, onion powder, chili powder, garlic powder and pepper. Bring to a boil; reduce heat and simmer, uncovered, for 5 minutes.
Spoon meat mixture onto each tortilla. Layer with lettuce, tomato, cheese, crushed tortilla chips and remaining salsa; roll up. Yield: 2 servings.
Nutrition Facts: 1 wrap equals 345 calories, 10 g fat (4 g saturated fat), 35 mg cholesterol, 764 mg sodium, 42 g carbohydrate, 5 g fiber, 20 g protein.
Taco Salad Wraps published in Cooking for 2 Summer 2006, p21
Cheese Puff for 1
Tasty
1 Servings
Ingredients
1-1/2 slices white or whole wheat bread, buttered
1 egg
1/2 cup milk
1/4 cup shredded process American cheese
1/8 teaspoon onion salt
1/8 teaspoon salt
6 to 8 drops hot pepper sauce
Directions
Cut bread into strips; place with buttered sides down along the sides and on the bottom of 10-oz. custard cup. In a bowl, lightly beat the egg; add milk, cheese, onion salt, salt and hot pepper sauce. Pour into custard cup. Place on a baking sheet. Bake at 350° for 35-40 minutes or until puffy and golden brown. Serve immediately. Yield: 1 serving.
One-Serving Cheese Puff published in Taste of Home April/May 1994, p22
Shrimp Piccata Pasta
Tasty
2 Servings
Prep/Total Time: 30 min.
Ingredients
4 ounces uncooked fettuccine
1/4 teaspoon lemon-pepper seasoning
16 uncooked large shrimp, peeled and deveined
1 teaspoon lemon juice
1 garlic clove, minced
1-1/2 teaspoons butter
1-1/2 teaspoons olive oil
4 ounces cream cheese, cubed
1/2 cup 2% milk
1 teaspoon Worcestershire sauce
2 teaspoons capers, drained
Dash salt
Dash pepper
Minced fresh parsley, optional
Directions
Cook fettuccine according to package directions, adding lemon-pepper to the cooking water. Meanwhile, toss shrimp with lemon juice. In a large skillet, saute shrimp and garlic in butter and oil for 4-5 minutes or until shrimp turn pink; remove and keep warm.
In the same skillet, melt cream cheese; whisk in milk and Worcestershire sauce. Cook and stir over low heat until smooth and heated through. Stir in capers. Drain fettuccine; toss with cheese sauce. Top with shrimp; sprinkle with salt, pepper and parsley if desired. Yield: 2 servings.
Nutrition Facts: 1 cup pasta with sauce and 8 shrimp (prepared with reduced-fat butter, reduced-fat cream cheese and fat-free milk) equals 514 calories, 20 g fat (10 g saturated fat), 262 mg cholesterol, 799 mg sodium, 46 g carbohydrate, 3 g fiber, 39 g protein.
Shrimp Piccata Pasta published in Cooking for 2 Summer 2006, p22
Taco Plate for 2
Tasty
2 Servings
Ingredients
1/2 pound ground beef
1/2 cup chopped onion
1/3 cup taco sauce
1/4 cup chopped green chilies
1/4 teaspoon salt
1 cup crushed tortilla chips
1/2 cup shredded cheddar cheese
Directions
In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the taco sauce, chilies and salt. Cover and cook over medium-low heat for 6-8 minutes or until heated though. Spoon over chips; sprinkle with cheese. Yield: 2 servings.
Nutrition Facts: 1 serving (1-1/2 cups) equals 501 calories, 28 g fat (12 g saturated fat), 105 mg cholesterol, 956 mg sodium, 29 g carbohydrate, 3 g fiber, 32 g protein.
Taco Plate for Two published in Taste of Home February/March 2000, p10
Mexican Omelet
Tasty
1 Servings
Prep/Total Time: 25 min.
Ingredients
1/2 cup chopped avocado 2 tablespoons BREAKSTONE'S® Sour Cream
2 tablespoons chopped green chilies
1 tablespoon chopped onion
1/2 teaspoon lemon juice
1/4 teaspoon salt, optional
1/4 teaspoon pepper
Dash hot pepper sauce
2 tablespoons butter 1 corn tortilla (6 inches), cut into 1/2-inch pieces 4 eggs
1/2 cup shredded Monterey Jack cheese Salsa, optional
Directions
In a small bowl, combine the avocado, sour cream, chilies, onion, lemon juice, salt if desired, pepper and hot pepper sauce; set aside.
In a 10-in. nonstick skillet, melt butter over medium-high heat. Add tortilla pieces; cook for 2 minutes or until softened. Meanwhile, whisk eggs. Add eggs to skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon avocado mixture over one side and sprinkle with cheese; fold other side over filling.
Invert omelet onto a plate to serve. Cover and let stand for 1-1/2 minutes or until cheese is melted. Serve with salsa if desired. Yield: 2 servings.
Nutritional Analysis: 1/2 omelet (prepared with reduced-fat sour cream, reduced-fat butter, egg substitute and reduced-fat cheese; calculated without salt and salsa) equals 608 calories, 39 g fat (18 g saturated fat), 90 mg cholesterol, 1,181 mg sodium, 28 g carbohydrate, 6 g fiber, 47 g protein.
Mexican Omelet published in Cooking for 2 Spring 2006, p7
Easter Egg Stew
Source: Allrecipes.com
Servings: 2
"Here's a delicious way to use those Easter leftovers of hard-cooked eggs and ham. A Cheddar cheese sauce enfolds diced eggs, ham, and sliced mushrooms, and the sauce is served hot over toasted English muffins."
1 tablespoon butter, divided
1/2 small onion, chopped
1/2 green bell pepper, chopped
Rounded 1/2 cup diced cooked ham
4 oz. sliced fresh mushrooms (optional)
1 tablespoon butter
1 tablespoon all-purpose flour
Salt to taste
1/8 teaspoon ground black pepper
1/2 cup milk
1/2 cup shredded sharp Cheddar cheese
3 hard-cooked eggs, chopped
2 English muffins, split and toasted
Heat 1/2 tablespoon of butter in a skillet over medium heat, and cook and stir the onion and green pepper until the onion is translucent, about 5 minutes. Stir in ham, and cook until ham is hot, about 1 more minute. Transfer to a bowl, and set aside.
Melt 1/2 tablespoon of butter in skillet over medium heat, and cook and stir the mushrooms until they have given up their liquid and started to brown, about 10 minutes. Add the cooked mushrooms to the ham mixture.
Melt 1 tablespoon of butter in a saucepan over medium heat, and stir in flour, salt, and black pepper. Cook and stir until the flour lightens in color slightly, about 1 minute; gradually whisk in milk, and cook until thickened, whisking constantly. Do not boil. Mix in the Cheddar cheese, and stir until the cheese melts. Reduce heat to a bare simmer, and cook the sauce for about 10 more minutes. Whisk frequently.
Drain any juices from the ham and mushroom mixture, and stir the mixture into the sauce; mix in the chopped hard-cooked eggs. Bring mixture back to a simmer, and serve over toasted English muffins