Post by nybirder on Sept 30, 2016 14:05:52 GMT -5
1. Peach Cobbler for Two
2. Buffalo Chicken Meatballs
3. Ladonna’s Oven Fried Fish Nuggets
4. Braised Brussels Sprouts In Mustard Sauce
5. My Brother Brussels
6. French Onion Dip
7. Scallops In Cream Sauce
8. Beef Stew for Two
9. Oven Beef Stew for Two
10. Slow Cooker Beef Stew for Two
11. Triple Garlic Fettucine
12. Individual Chocolate Puddings
13. Chicken Piccata for 2
14. My Favorite Crispy Roast Chicken
15. Apricot & White Chocolate Coffee Cake
16. Haddock Belle Vista
17. No Bake Turkey Tetrazzini
18. Kale with Spicy Italian Sausage
19. Cocoa Drop Cookies
20. Coffee Cookies
21. Pecan Sandies
22. Sugar Cookies with Pistachio And Dried Cherries
23. Homemade Tartar Sauce
24. Maryland Crab Cakes
25. Scalloped Potatoes with Ham
26. Herbed Tomato Fish Bake
27. Peanut Butter Cereal Bars
28. Frosty Caramel Cappuccino
29. Kielbasa, Sauerkraut And Noodles
30. Tart Cole Slaw
31. Coleslaw
32. Walnut Brownie Waffle Cookies
33. Vanilla Waffle Drops
34. Beer Bread
35. Corn Chowder
36. Sweet Sour Cucumbers
37. “Sloppy” White Castles
38. Green Bean Salad
39. Basic Pizza Dough
40. Pantry Black Bean Soup
41. Bread Machine Dinner Rolls
Peach Cobbler for Two
Source: Reminisce/Birder
2 Servings
1-1/2 teaspoons cornstarch
1 tablespoon water
1 can (8-1/2 ounces) sliced peaches, undrained
1/2 cup biscuit/baking mix
2 teaspoons sugar
2 tablespoons milk
1 tablespoon vegetable oil
In a small saucepan, combine cornstarch and water until smooth. Stir in peaches. Cook and stir over medium heat for 5-8 minutes or until thickened. Pour into a greased 1-qt. baking dish.
In a bowl, combine biscuit mix and sugar. Stir in the milk and oil just until moistened. Drop by spoonfuls over peaches. Bake at 400° for 20-25 minutes or until the top is golden brown.
Yield: 2 servings.
Buffalo Chicken Meatballs
Birder
4 servings
1 pound ground chicken
1 cup bread crumbs
1/3 cup sliced green onions
1 tsp each smoked paprika and minced garlic
1/2 tsp salt
Frank’s Buffalo hot pepper sauce to taste
To serve:
Reduced-fat blue cheese dressing
Raw vegetable dippers
Heat the oven to 475 degrees.
In a bowl, mix ground chicken, bread crumbs, sliced green onions, smoked paprika, garlic, salt.
Roll into 32 balls, place on pan.
Bake 12 min. or until browned and cooked through. Remove from oven and drizzle meatballs with hot pepper sauce to taste, toss to coat.
Serve on toothpicks to dip into reduced fat blue cheese dressing alongside raw vegetable dippers of your choice.
Ladonna’s Oven Fried Fish Nuggets
Serves: 2
Source: LaDonna
Effort: easy
Comments: Jim and I are both trying to cut back on fats. We LOVE fresh fried fish. Jim told me today that he likes this as well as fresh fried fish. That’s saying a lot. You can use catfish, crappie, bass, cod, just a good boneless piece of fish. I used catfish and it was awesome.
INGREDIENTS:
1 lb. Fresh fish fillets cut into about 2” nuggets
1/2 c. Italian bread crumbs
1/2 c. cornflake crumbs
1/4 c. Parmesan cheese
salt & pepper to taste
butter flavored cooking spray
INSTRUCTIONS:
Heat oven to 375-400.
Spray cookie sheet with butter flavored cooking spray. Mix together your Italian breadcrumbs, cornflake crumbs, Parmesan cheese and salt & pepper. Coat both sides of your fish with the crumb mixture. Place on cookie sheet. Spray generously with butter flavored cooking spray.
Depending on the thickness of your fish will determine how long to bake it. 20-30 minutes.
You do not have to turn this. It got nice and golden brown on both sides.
Braised Brussels Sprouts in Mustard Sauce
Lilly
1/2 lb small firm, bright green Brussels Sprouts
1/4 tsp salt
1/4 cup water
1 Tbs melted butter
1 Tbs Dijon mustard
Salt and freshly ground black pepper
1. Check each head, peel off any loose or discolored leaves. Using a paring knife, cut a ‘X’ through the core end of each head.
2. Place sprouts in a pan with water and salt. Bring to a boil over medium high heat. Lower heat, cover and simmer. Shake pan once or twice during braising to redistribute sprouts.
3. Cook until tender—about 8—10 minutes. Test by piercing with a knife tip. Drain well.
4. Melt butter in a large skillet over medium heat. Whisk in mustard until smooth. Cook stirring occasionally until smooth and creamy, about 30 seconds.
5. Add sprouts to skillet, coating well with the butter mixture. Season to taste with salt and pepper. Serve.
Servings: 2
My Brother Brussels
Adapted from Guy Fiero—FN.
lilly
2 tsp salt
3/4 lb Brussels sprouts, ends trimmed, loose leaves removed
1/2 lb bacon, thinly cut into 1/4 inch pieces
1 1/2 cups diced yellow onion
2 Tbs unsalted butter
1 tsp freshly ground black pepper
1/4 cup grated Parmesan
1. Fill a medium pot 3/4 way with water and add 1 tsp of salt and the Brussels sprouts. Put the pot over high heat and bring to a boil. Let boil until the Brussels sprouts are just fork tender. This will depend on size—about 8-10 minutes. Remove from heat, drain and transfer to ice bath. Let cool completely, then drain and set aside.
2. Cut Brussels sprouts in half and set aside. Place the bacon in a sauté pan and cook until just crisp. Remove bacon to towel lined place to drain. Adjust heat to medium-high, add the onions to the pan and sauté until they are translucent and just beginning to caramelize, about 5 or 6 minutes. Add the butter to the pan and allow to melt; add Brussels sprouts and sauté for 3-4 more minutes. Season with remaining 1 tsp of salt and 1 tsp of pepper. Transfer to a serving bowl or platter and sprinkle with parmesan cheese. Serve immediately.
French Onion Dip
Lilly
It is important that while cooking to cook low and slow - until onions are caramelized ensuring that the garlic does not burn.
2 Tbs olive oil
2 cups chopped onion
1/4 tsp kosher salt
6 cloves garlic, minced
1 cup sour cream
1 cup mayonnaise
1/4 tsp black pepper
1/4 tsp ground white pepper
1/2 tsp kosher salt
1. Directions
2. Heat the oil in a large skillet over medium heat; add the onions and 1/4 teaspoon of kosher salt. Reduce heat to medium-high and cook for 10 minutes. Add garlic and decrease heat to medium. Continue cooking, stirring occasionally, until the onions are caramelized to a nice golden brown, about another 10 minutes. Remove the onions from the heat placing on a papertowel to remove excess oil. Cool.
3. Mix together the sour cream, mayonnaise, black pepper, white pepper, and remaining kosher salt. Stir in the onions when they are cool. Cover and refrigerate the dip for at least 2 hours before serving.
Scallops in Sage Cream
Pegg_KS
3/4 pound sea scallops
1/8 teaspoon salt
Dash pepper
2 tablespoons olive oil, divided
1/4 cup chopped shallot
1/3 cup heavy whipping cream
3 fresh sage, thinly sliced
Hot cooked pasta, optional
Directions
Sprinkle scallops with salt and pepper. In a large skillet, saute
scallops in 1 tablespoon oil for 1-1/2 to 2 minutes on each side or
until firm and opaque. Remove and keep warm.
In the same skillet, saute shallots in remaining oil until tender.
Add cream; bring to a boil. Cook and stir for 30 seconds or until
slightly thickened.
Return scallops to the pan; heat through. Stir in sage. Serve with
pasta if desired. Yield: 2 servings.
Beef Stew for Two
CanNerd
1 Tbs flour
3/4 tsp salt
dash of pepper
3/4 lb beef stew meat cut into cubes
1 Tbs shortening
1 can tomato sauce (8 oz.)
1 3/4 cup water
3/4 cup chopped onion
2 medium potatoes cubed
2 medium carrots, sliced
1/4 cup red wine or water
1. Preheat oven to 375 degrees
2. Combine flour, salt, and pepper. Coat beef cubes with seasoned flour mixture. Melt shortening in dutch oven and brown coated beef cubes. Add tomato sauce, water, onion and basil. Cover and bake for one hour. Add potatoes, carrots, and wine. Cover and bake one hour longer.
Oven Beef Stew for Two
Birder
1/2 pound stewing beef, trimmed of fat, cut bite size
2 Medium potatoes, cut bite size
2 Medium carrots, cut bite size
1 Medium onion, cut bite size
1/2 cup sliced celery
14 oz. canned tomatoes, with juice, mashed
2 tsp. granulated sugar
2 tsp. beef bouillon powder
1 tsp. prepared horseradish
1/2 tsp. salt
1/8 tsp. pepper
1/3 cup water
Place beef in ungreased 2 quart casserole or in a small roaster. Add vegetables. Combine remaining 7 ingredients in a bowl. Stir well. Pour over beef. Cover. Bake in 300 degree F. oven for about 3 1/4 to 3 1/2 hours until beef is very tender.
Makes 4 1/2 cups. Serves 2.
Slow Cooker Beef Stew for Two
Birder
8 ounces beef chuck roast, cut into 1-inch cubes
1 cup no-salt-added tomato juice
1/2 cup canned reduced-sodium chicken broth
1/2 cup chopped potato
1/2 cup chopped carrot
1/2 cup frozen cut green beans
1/2 cup chopped celery
2 teaspoons quick-cooking tapioca
1/2 teaspoon dried thyme, crushed
1/8 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, minced
Directions
1. Combine beef, tomato juice, broth, potato, carrot, frozen green beans, celery, tapioca, thyme, salt, pepper, and garlic in a 1-1/2-quart slow cooker.
2. Cover; cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours. If no heat setting is available, cook for 9 to 10 hours. (Note--this is an older recipe. Modern crock pots run hotter so low for 7-8 hours might be enough. Check your crock pot manual for guidance.)
3. Makes: 2 servings
Triple Garlic Fettucine
Beema
8 ounces fettuccine pasta
1/4 cup (1/2 stick) butter, softened
1 tablespoon garlic powder
4 large cloves garlic, minced
1 teaspoon chili paste
1/2 cup grated fresh Parmesan cheese
2 plum tomatoes, seeded and diced
Bring a large saucepan of well-salted (about 1 tablespoon kosher salt) water to a boil. Add pasta and cook according to package directions. Reserve 1/4 cup of the pasta water, then drain the pasta, return to the saucepan and set aside.
Meanwhile, in a small bowl, mix together the butter and garlic powder.
In a large skillet over medium heat, melt half of the garlic butter. When the butter is just sizzling, add half of the minced fresh garlic, saute for 30 seconds or until it just barely begins to brown. Remove from the heat and set aside.
Add the remaining garlic powder-butter blend, the sauteed garlic and and any butter from the skillet, along with the chili paste into the pasta and toss until the butter is melted. Add all but 2 tablespoons of the Parm and toss until that is melted and smooth. While tossing, add about 2 tablespoons of the reserved pasta cooking water and toss until smooth.
Divide the pasta between two plates and top each with the diced tomatoes and the balance of the Parm.
Tart Coleslaw
Geema
3 C cabbage
2 1/2 tablespoon vinegar
1 teaspoon onion
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon pepper
Shred the cabbage before measuring.
Mix the other ingredients and pour on cabbage. Toss cabbage to coat well. Best if let sit awhile to marinate.
Keeps several days in refrigerator.
You can add other ingredients, like more onion, shredded carrots and green pepper, etc. This one is my favorite.
Coleslaw
Geema
2 to 3 tablespoons sugar
3 tablespoons vinegar
2 tablespoons salad oil
1 teaspoon salt
dash of pepper
Stir until sugar dissolves.
Add 3 cups shredded cabbage, green pepper, onion, carrots & any other raw veggie of your choice.
Can add 1/2 cup raisins if you wish.
Walnut Brownie Waffle Cookies
Geema
Neat cookies made on Waffle Iron!! Yummy!!
1/3 cup shortening
1 (1 oz) square unsweetened chocolate*
1/2 cup granulated sugar
1 egg, lightly beaten
1/2 t vanilla
3/4 C sifted all-purpose flour
1/2 t baking powder
1/4 t salt
2 T milk
1 C finely chopped walnuts, divided
Melt shortening and chocolate together over low heat. Cool slightly. Add sugar, egg and vanilla, beat well. Resift flour with baking powder and salt. Add to chocolate mixture along with milk and 2/3 cup walnuts. Stir until well mixed. Drop by rounded teaspoonful onto preheated waffle iron set at low heat. Sprinkle each cookie with few of the remaining walnuts. Bake 3-4 minutes or until cookies are done. Eat warm or cold.
Yield: about 18 small cookies. Serve with milk or mulled cider.
*Can use 3-4 tablespoon cocoa with 1/2 to 1 tablespoon oleo (margarine) in place of chocolate, also, add all the nuts and forget sprinkling some on top of cookie.
Vanilla Waffle Drops
Geema
Neat cookies made on Waffle Iron Batter can be refrigerated overnight in covered Mix-N-Stir pitcher so you can serve fresh-baked cookies with morning coffee-- (I have not done this – but have made them immediately after mixing them up.)
1/2 cup butter or oleo (margarine)
2/3 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped nuts
Powdered sugar
Cream butter and sugar until fluffy. Add eggs and vanilla; beat well. Stir together dry ingredients. Stir into creamed mixture. Blend in nuts. Drop a teaspoon at a time on preheated waffle iron; close and bake until done, about 1 1/2 minutes. Remove to rack to cool. Sift powdered sugar over cookies. Makes about 48. Store in medium Decorator Canister. ****Can be baked in oven, dropped on lightly greased cookie sheet. Bake at 350° until cookies are done, about 10 to 12 minutes. Remove to rack to cool.
Beer Bread
Geema
3 cups self-rising flour*
3 tablespoons sugar
1 can warm beer
Mix together and put in greased loaf pan.
Melt 1/2 stick margarine and pour over bread before baking.
Bake in 350°F oven 50-60 minutes.
*Flour, Self-rising Substitute
1 cup sifted self-rising flour = 1 cup sifted all-purpose flour plus 1 1/4 teaspoons baking powder and a pinch of salt
Corn Chowder
Geema
2 strips bacon, diced
1/4 medium onion, chopped
1 1/2 cup hot water
1 1/2 cup raw potatoes diced
1 1/2 cup fresh or frozen corn
1 1/2 cup milk
salt and pepper to taste
1/4 teaspoon sugar
Sauté bacon and onion in saucepan over medium heat until golden brown.
Add hot water and raw potatoes. Cook over medium heat about 20 minutes. Add corn, milk and seasonings. Cook about 10 minutes more. Serve hot with crackers.
This chowder is good for a cold day.
Sweet Sour Cucumbers
Geema
1 cup vinegar
1 cup sugar
1/4 cup oil (or a little less)
Add to above:
thinly sliced onions
thinly slice cucumbers
Let set about 24 hours in refrigerator
Note: You can tweak the amounts according to how much it will take to cover your cucumbers and onions. If you only use 1 cucumber you will not need the above amount
“Sloppy” White Castles
Geema
1 pound hamburger, cooked
1 tablespoon flour, stir in*
1 can onion soup, undiluted
Cook until thickened, serve right away on “small” pillowpack type buns.
Serve with dill pickle slices.
* like you would for chip beef gravy
Note: White Castle is a Fast Food type restaurant with drive-thru service. These taste very much like their little "square" burgers.
Note: Serves more than 2 but is good warmed over - just reheat enough for a sandwich or 2.
Green Bean Salad
Lilly
1 cup sugar
¾ cup wine vinegar
½ cup salad oil
1 tsp salt
Pepper to taste
1 tsp dried basil (or equiv fresh basil)
1 green pepper chopped
1 large onion, chopped
6 cans beans - see notes*
*Use any combination of canned beans, corn, and or carrots (Ideas: green beans, Italian green beans, garbanzo, wax, kidney, black, corn, carrots, lima, etc.)
1. Place sugar, wine vinegar, salad oil, salt, pepper, and basil in glass jar and shake well.
2. Refrigerate overnight, shaking occasionally to dissolve sugar.
3. Drain a mixture of 6 cans of beans/vegetables* in large bowl with green pepper and onion.
4. Add dressing.
5. Toss so all vegetables are coated.
6. Refrigerate at least 2 hours before serving.
Basic Pizza Dough
Lilly
Ingredient Small Medium Large
Water 3/4 c 1 c 1 3/8 c
Olive Oil 1 1/2 T 2 T 3 T
Sugar 2 tsp 1 T 1/4 c
AP Flour 2 c 3 c 4 c
Active Yeast 1 1/2 t. 2 t. 2 1/2 t.
Place all ingredients in bread pan (they say to put in in order listed. However, I failed to read that initially and had already mixed all dry ingredients together. So I put in liquid ingredients and then dry on top.)
Select dough setting and press start.
When dough is complete, remove bread pan and turn out dough on lightly floured countertop or cutting board. (I wasn't ready so I punched down, kneaded about 10 times, and let sit in machine until I was ready and then I punched down again and turned out onto board) - I did feel that this dough was sticky but manageable.
Set aside to rest 15 minutes.
Using rolling pin, roll dough to desired size. Place in pan. Cover and let rise for 20-30 minutes. (Whoopsee - we didn't let it sit!)
Oven 450.
Place toppings on top.
Bake 15-20 minutes. (I baked about 14 - till bottom brown and cheese bubbly)
Small = 1 12-14 inch pan
Medium = 1 14 - 16 inch pan
Large = 2 12-14 inch pans
I oiled pans with olive oil. I also preheated oven with stone for one hour at 450 degrees. The pizza was cook in a pan on the stone.
Pantry Black Bean Soup
Birder
2 servings
2 slices bacon, cut in squares
1/2 yellow onion, chopped
1 medium clove garlic, minced
1 can black beans, rinsed
1/2 cup or so of chunky salsa (I used medium hot—choose the salsa heat level you enjoy and add more if you want)
2 cups low-sodium chicken broth
1/4-1/2 tsp. ground cumin
Salt and pepper to taste
In a saucepan on medium heat, fry bacon until crisp. Remove from pan.
Add onion and garlic to the bacon drippings, lightly salt, and saute on medium low until the onion is transparent.
Add the black beans, salsa, chicken broth, and cumin. Bring to a boil and turn town to low. Simmer for 15-20 minutes to blend flavors. Using a potato masher, mash some of the beans. If necessary, thin with a little water to desired consistency. Season with salt and pepper to taste.
Breadmachine Dinner Rolls
Geema
1 C water, room temp
2 T softened butter
1 large egg
1/4 C sugar
1 t salt
3 1/4 C bread flour
3 t yeast
Make into rolls/buns (12 to 15 in 9x13 pan)Rise about 30 minutes. Bake 375°F for 12-15 minutes.You can make, cover with aluminum foil and put in refrigerator and take out next day to finish rising (they rise some in the refrigerator).
You can use this recipe to make cinnamon rolls.
I make a loaf (similar to cinnamon rolls) using dough cycle then make into a loaf to fit a loaf pan. Then slice dough about 1/2 inch slices and dip the cut slice in melted butter and then in cinnamon sugar. Put in pan plain side against pan, cut another slice and dip in butter and then cinnamon sugar mixture placing plain side against first slice until you get to the last slice and you just put it in the pan (do not dip in butter or cinnamon sugar). Let rise and bake like you would any loaf of bread and bake in oven. .
Talk about something YUMMY!! Oh Man!!!
This is a Betty Crocker recipe and I have used it forever!!
P.S. You can use 1/2 wheat flour and make Wheat Rolls.
2. Buffalo Chicken Meatballs
3. Ladonna’s Oven Fried Fish Nuggets
4. Braised Brussels Sprouts In Mustard Sauce
5. My Brother Brussels
6. French Onion Dip
7. Scallops In Cream Sauce
8. Beef Stew for Two
9. Oven Beef Stew for Two
10. Slow Cooker Beef Stew for Two
11. Triple Garlic Fettucine
12. Individual Chocolate Puddings
13. Chicken Piccata for 2
14. My Favorite Crispy Roast Chicken
15. Apricot & White Chocolate Coffee Cake
16. Haddock Belle Vista
17. No Bake Turkey Tetrazzini
18. Kale with Spicy Italian Sausage
19. Cocoa Drop Cookies
20. Coffee Cookies
21. Pecan Sandies
22. Sugar Cookies with Pistachio And Dried Cherries
23. Homemade Tartar Sauce
24. Maryland Crab Cakes
25. Scalloped Potatoes with Ham
26. Herbed Tomato Fish Bake
27. Peanut Butter Cereal Bars
28. Frosty Caramel Cappuccino
29. Kielbasa, Sauerkraut And Noodles
30. Tart Cole Slaw
31. Coleslaw
32. Walnut Brownie Waffle Cookies
33. Vanilla Waffle Drops
34. Beer Bread
35. Corn Chowder
36. Sweet Sour Cucumbers
37. “Sloppy” White Castles
38. Green Bean Salad
39. Basic Pizza Dough
40. Pantry Black Bean Soup
41. Bread Machine Dinner Rolls
Peach Cobbler for Two
Source: Reminisce/Birder
2 Servings
1-1/2 teaspoons cornstarch
1 tablespoon water
1 can (8-1/2 ounces) sliced peaches, undrained
1/2 cup biscuit/baking mix
2 teaspoons sugar
2 tablespoons milk
1 tablespoon vegetable oil
In a small saucepan, combine cornstarch and water until smooth. Stir in peaches. Cook and stir over medium heat for 5-8 minutes or until thickened. Pour into a greased 1-qt. baking dish.
In a bowl, combine biscuit mix and sugar. Stir in the milk and oil just until moistened. Drop by spoonfuls over peaches. Bake at 400° for 20-25 minutes or until the top is golden brown.
Yield: 2 servings.
Buffalo Chicken Meatballs
Birder
4 servings
1 pound ground chicken
1 cup bread crumbs
1/3 cup sliced green onions
1 tsp each smoked paprika and minced garlic
1/2 tsp salt
Frank’s Buffalo hot pepper sauce to taste
To serve:
Reduced-fat blue cheese dressing
Raw vegetable dippers
Heat the oven to 475 degrees.
In a bowl, mix ground chicken, bread crumbs, sliced green onions, smoked paprika, garlic, salt.
Roll into 32 balls, place on pan.
Bake 12 min. or until browned and cooked through. Remove from oven and drizzle meatballs with hot pepper sauce to taste, toss to coat.
Serve on toothpicks to dip into reduced fat blue cheese dressing alongside raw vegetable dippers of your choice.
Ladonna’s Oven Fried Fish Nuggets
Serves: 2
Source: LaDonna
Effort: easy
Comments: Jim and I are both trying to cut back on fats. We LOVE fresh fried fish. Jim told me today that he likes this as well as fresh fried fish. That’s saying a lot. You can use catfish, crappie, bass, cod, just a good boneless piece of fish. I used catfish and it was awesome.
INGREDIENTS:
1 lb. Fresh fish fillets cut into about 2” nuggets
1/2 c. Italian bread crumbs
1/2 c. cornflake crumbs
1/4 c. Parmesan cheese
salt & pepper to taste
butter flavored cooking spray
INSTRUCTIONS:
Heat oven to 375-400.
Spray cookie sheet with butter flavored cooking spray. Mix together your Italian breadcrumbs, cornflake crumbs, Parmesan cheese and salt & pepper. Coat both sides of your fish with the crumb mixture. Place on cookie sheet. Spray generously with butter flavored cooking spray.
Depending on the thickness of your fish will determine how long to bake it. 20-30 minutes.
You do not have to turn this. It got nice and golden brown on both sides.
Braised Brussels Sprouts in Mustard Sauce
Lilly
1/2 lb small firm, bright green Brussels Sprouts
1/4 tsp salt
1/4 cup water
1 Tbs melted butter
1 Tbs Dijon mustard
Salt and freshly ground black pepper
1. Check each head, peel off any loose or discolored leaves. Using a paring knife, cut a ‘X’ through the core end of each head.
2. Place sprouts in a pan with water and salt. Bring to a boil over medium high heat. Lower heat, cover and simmer. Shake pan once or twice during braising to redistribute sprouts.
3. Cook until tender—about 8—10 minutes. Test by piercing with a knife tip. Drain well.
4. Melt butter in a large skillet over medium heat. Whisk in mustard until smooth. Cook stirring occasionally until smooth and creamy, about 30 seconds.
5. Add sprouts to skillet, coating well with the butter mixture. Season to taste with salt and pepper. Serve.
Servings: 2
My Brother Brussels
Adapted from Guy Fiero—FN.
lilly
2 tsp salt
3/4 lb Brussels sprouts, ends trimmed, loose leaves removed
1/2 lb bacon, thinly cut into 1/4 inch pieces
1 1/2 cups diced yellow onion
2 Tbs unsalted butter
1 tsp freshly ground black pepper
1/4 cup grated Parmesan
1. Fill a medium pot 3/4 way with water and add 1 tsp of salt and the Brussels sprouts. Put the pot over high heat and bring to a boil. Let boil until the Brussels sprouts are just fork tender. This will depend on size—about 8-10 minutes. Remove from heat, drain and transfer to ice bath. Let cool completely, then drain and set aside.
2. Cut Brussels sprouts in half and set aside. Place the bacon in a sauté pan and cook until just crisp. Remove bacon to towel lined place to drain. Adjust heat to medium-high, add the onions to the pan and sauté until they are translucent and just beginning to caramelize, about 5 or 6 minutes. Add the butter to the pan and allow to melt; add Brussels sprouts and sauté for 3-4 more minutes. Season with remaining 1 tsp of salt and 1 tsp of pepper. Transfer to a serving bowl or platter and sprinkle with parmesan cheese. Serve immediately.
French Onion Dip
Lilly
It is important that while cooking to cook low and slow - until onions are caramelized ensuring that the garlic does not burn.
2 Tbs olive oil
2 cups chopped onion
1/4 tsp kosher salt
6 cloves garlic, minced
1 cup sour cream
1 cup mayonnaise
1/4 tsp black pepper
1/4 tsp ground white pepper
1/2 tsp kosher salt
1. Directions
2. Heat the oil in a large skillet over medium heat; add the onions and 1/4 teaspoon of kosher salt. Reduce heat to medium-high and cook for 10 minutes. Add garlic and decrease heat to medium. Continue cooking, stirring occasionally, until the onions are caramelized to a nice golden brown, about another 10 minutes. Remove the onions from the heat placing on a papertowel to remove excess oil. Cool.
3. Mix together the sour cream, mayonnaise, black pepper, white pepper, and remaining kosher salt. Stir in the onions when they are cool. Cover and refrigerate the dip for at least 2 hours before serving.
Scallops in Sage Cream
Pegg_KS
3/4 pound sea scallops
1/8 teaspoon salt
Dash pepper
2 tablespoons olive oil, divided
1/4 cup chopped shallot
1/3 cup heavy whipping cream
3 fresh sage, thinly sliced
Hot cooked pasta, optional
Directions
Sprinkle scallops with salt and pepper. In a large skillet, saute
scallops in 1 tablespoon oil for 1-1/2 to 2 minutes on each side or
until firm and opaque. Remove and keep warm.
In the same skillet, saute shallots in remaining oil until tender.
Add cream; bring to a boil. Cook and stir for 30 seconds or until
slightly thickened.
Return scallops to the pan; heat through. Stir in sage. Serve with
pasta if desired. Yield: 2 servings.
Beef Stew for Two
CanNerd
1 Tbs flour
3/4 tsp salt
dash of pepper
3/4 lb beef stew meat cut into cubes
1 Tbs shortening
1 can tomato sauce (8 oz.)
1 3/4 cup water
3/4 cup chopped onion
2 medium potatoes cubed
2 medium carrots, sliced
1/4 cup red wine or water
1. Preheat oven to 375 degrees
2. Combine flour, salt, and pepper. Coat beef cubes with seasoned flour mixture. Melt shortening in dutch oven and brown coated beef cubes. Add tomato sauce, water, onion and basil. Cover and bake for one hour. Add potatoes, carrots, and wine. Cover and bake one hour longer.
Oven Beef Stew for Two
Birder
1/2 pound stewing beef, trimmed of fat, cut bite size
2 Medium potatoes, cut bite size
2 Medium carrots, cut bite size
1 Medium onion, cut bite size
1/2 cup sliced celery
14 oz. canned tomatoes, with juice, mashed
2 tsp. granulated sugar
2 tsp. beef bouillon powder
1 tsp. prepared horseradish
1/2 tsp. salt
1/8 tsp. pepper
1/3 cup water
Place beef in ungreased 2 quart casserole or in a small roaster. Add vegetables. Combine remaining 7 ingredients in a bowl. Stir well. Pour over beef. Cover. Bake in 300 degree F. oven for about 3 1/4 to 3 1/2 hours until beef is very tender.
Makes 4 1/2 cups. Serves 2.
Slow Cooker Beef Stew for Two
Birder
8 ounces beef chuck roast, cut into 1-inch cubes
1 cup no-salt-added tomato juice
1/2 cup canned reduced-sodium chicken broth
1/2 cup chopped potato
1/2 cup chopped carrot
1/2 cup frozen cut green beans
1/2 cup chopped celery
2 teaspoons quick-cooking tapioca
1/2 teaspoon dried thyme, crushed
1/8 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, minced
Directions
1. Combine beef, tomato juice, broth, potato, carrot, frozen green beans, celery, tapioca, thyme, salt, pepper, and garlic in a 1-1/2-quart slow cooker.
2. Cover; cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours. If no heat setting is available, cook for 9 to 10 hours. (Note--this is an older recipe. Modern crock pots run hotter so low for 7-8 hours might be enough. Check your crock pot manual for guidance.)
3. Makes: 2 servings
Triple Garlic Fettucine
Beema
8 ounces fettuccine pasta
1/4 cup (1/2 stick) butter, softened
1 tablespoon garlic powder
4 large cloves garlic, minced
1 teaspoon chili paste
1/2 cup grated fresh Parmesan cheese
2 plum tomatoes, seeded and diced
Bring a large saucepan of well-salted (about 1 tablespoon kosher salt) water to a boil. Add pasta and cook according to package directions. Reserve 1/4 cup of the pasta water, then drain the pasta, return to the saucepan and set aside.
Meanwhile, in a small bowl, mix together the butter and garlic powder.
In a large skillet over medium heat, melt half of the garlic butter. When the butter is just sizzling, add half of the minced fresh garlic, saute for 30 seconds or until it just barely begins to brown. Remove from the heat and set aside.
Add the remaining garlic powder-butter blend, the sauteed garlic and and any butter from the skillet, along with the chili paste into the pasta and toss until the butter is melted. Add all but 2 tablespoons of the Parm and toss until that is melted and smooth. While tossing, add about 2 tablespoons of the reserved pasta cooking water and toss until smooth.
Divide the pasta between two plates and top each with the diced tomatoes and the balance of the Parm.
Tart Coleslaw
Geema
3 C cabbage
2 1/2 tablespoon vinegar
1 teaspoon onion
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon pepper
Shred the cabbage before measuring.
Mix the other ingredients and pour on cabbage. Toss cabbage to coat well. Best if let sit awhile to marinate.
Keeps several days in refrigerator.
You can add other ingredients, like more onion, shredded carrots and green pepper, etc. This one is my favorite.
Coleslaw
Geema
2 to 3 tablespoons sugar
3 tablespoons vinegar
2 tablespoons salad oil
1 teaspoon salt
dash of pepper
Stir until sugar dissolves.
Add 3 cups shredded cabbage, green pepper, onion, carrots & any other raw veggie of your choice.
Can add 1/2 cup raisins if you wish.
Walnut Brownie Waffle Cookies
Geema
Neat cookies made on Waffle Iron!! Yummy!!
1/3 cup shortening
1 (1 oz) square unsweetened chocolate*
1/2 cup granulated sugar
1 egg, lightly beaten
1/2 t vanilla
3/4 C sifted all-purpose flour
1/2 t baking powder
1/4 t salt
2 T milk
1 C finely chopped walnuts, divided
Melt shortening and chocolate together over low heat. Cool slightly. Add sugar, egg and vanilla, beat well. Resift flour with baking powder and salt. Add to chocolate mixture along with milk and 2/3 cup walnuts. Stir until well mixed. Drop by rounded teaspoonful onto preheated waffle iron set at low heat. Sprinkle each cookie with few of the remaining walnuts. Bake 3-4 minutes or until cookies are done. Eat warm or cold.
Yield: about 18 small cookies. Serve with milk or mulled cider.
*Can use 3-4 tablespoon cocoa with 1/2 to 1 tablespoon oleo (margarine) in place of chocolate, also, add all the nuts and forget sprinkling some on top of cookie.
Vanilla Waffle Drops
Geema
Neat cookies made on Waffle Iron Batter can be refrigerated overnight in covered Mix-N-Stir pitcher so you can serve fresh-baked cookies with morning coffee-- (I have not done this – but have made them immediately after mixing them up.)
1/2 cup butter or oleo (margarine)
2/3 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped nuts
Powdered sugar
Cream butter and sugar until fluffy. Add eggs and vanilla; beat well. Stir together dry ingredients. Stir into creamed mixture. Blend in nuts. Drop a teaspoon at a time on preheated waffle iron; close and bake until done, about 1 1/2 minutes. Remove to rack to cool. Sift powdered sugar over cookies. Makes about 48. Store in medium Decorator Canister. ****Can be baked in oven, dropped on lightly greased cookie sheet. Bake at 350° until cookies are done, about 10 to 12 minutes. Remove to rack to cool.
Beer Bread
Geema
3 cups self-rising flour*
3 tablespoons sugar
1 can warm beer
Mix together and put in greased loaf pan.
Melt 1/2 stick margarine and pour over bread before baking.
Bake in 350°F oven 50-60 minutes.
*Flour, Self-rising Substitute
1 cup sifted self-rising flour = 1 cup sifted all-purpose flour plus 1 1/4 teaspoons baking powder and a pinch of salt
Corn Chowder
Geema
2 strips bacon, diced
1/4 medium onion, chopped
1 1/2 cup hot water
1 1/2 cup raw potatoes diced
1 1/2 cup fresh or frozen corn
1 1/2 cup milk
salt and pepper to taste
1/4 teaspoon sugar
Sauté bacon and onion in saucepan over medium heat until golden brown.
Add hot water and raw potatoes. Cook over medium heat about 20 minutes. Add corn, milk and seasonings. Cook about 10 minutes more. Serve hot with crackers.
This chowder is good for a cold day.
Sweet Sour Cucumbers
Geema
1 cup vinegar
1 cup sugar
1/4 cup oil (or a little less)
Add to above:
thinly sliced onions
thinly slice cucumbers
Let set about 24 hours in refrigerator
Note: You can tweak the amounts according to how much it will take to cover your cucumbers and onions. If you only use 1 cucumber you will not need the above amount
“Sloppy” White Castles
Geema
1 pound hamburger, cooked
1 tablespoon flour, stir in*
1 can onion soup, undiluted
Cook until thickened, serve right away on “small” pillowpack type buns.
Serve with dill pickle slices.
* like you would for chip beef gravy
Note: White Castle is a Fast Food type restaurant with drive-thru service. These taste very much like their little "square" burgers.
Note: Serves more than 2 but is good warmed over - just reheat enough for a sandwich or 2.
Green Bean Salad
Lilly
1 cup sugar
¾ cup wine vinegar
½ cup salad oil
1 tsp salt
Pepper to taste
1 tsp dried basil (or equiv fresh basil)
1 green pepper chopped
1 large onion, chopped
6 cans beans - see notes*
*Use any combination of canned beans, corn, and or carrots (Ideas: green beans, Italian green beans, garbanzo, wax, kidney, black, corn, carrots, lima, etc.)
1. Place sugar, wine vinegar, salad oil, salt, pepper, and basil in glass jar and shake well.
2. Refrigerate overnight, shaking occasionally to dissolve sugar.
3. Drain a mixture of 6 cans of beans/vegetables* in large bowl with green pepper and onion.
4. Add dressing.
5. Toss so all vegetables are coated.
6. Refrigerate at least 2 hours before serving.
Basic Pizza Dough
Lilly
Ingredient Small Medium Large
Water 3/4 c 1 c 1 3/8 c
Olive Oil 1 1/2 T 2 T 3 T
Sugar 2 tsp 1 T 1/4 c
AP Flour 2 c 3 c 4 c
Active Yeast 1 1/2 t. 2 t. 2 1/2 t.
Place all ingredients in bread pan (they say to put in in order listed. However, I failed to read that initially and had already mixed all dry ingredients together. So I put in liquid ingredients and then dry on top.)
Select dough setting and press start.
When dough is complete, remove bread pan and turn out dough on lightly floured countertop or cutting board. (I wasn't ready so I punched down, kneaded about 10 times, and let sit in machine until I was ready and then I punched down again and turned out onto board) - I did feel that this dough was sticky but manageable.
Set aside to rest 15 minutes.
Using rolling pin, roll dough to desired size. Place in pan. Cover and let rise for 20-30 minutes. (Whoopsee - we didn't let it sit!)
Oven 450.
Place toppings on top.
Bake 15-20 minutes. (I baked about 14 - till bottom brown and cheese bubbly)
Small = 1 12-14 inch pan
Medium = 1 14 - 16 inch pan
Large = 2 12-14 inch pans
I oiled pans with olive oil. I also preheated oven with stone for one hour at 450 degrees. The pizza was cook in a pan on the stone.
Pantry Black Bean Soup
Birder
2 servings
2 slices bacon, cut in squares
1/2 yellow onion, chopped
1 medium clove garlic, minced
1 can black beans, rinsed
1/2 cup or so of chunky salsa (I used medium hot—choose the salsa heat level you enjoy and add more if you want)
2 cups low-sodium chicken broth
1/4-1/2 tsp. ground cumin
Salt and pepper to taste
In a saucepan on medium heat, fry bacon until crisp. Remove from pan.
Add onion and garlic to the bacon drippings, lightly salt, and saute on medium low until the onion is transparent.
Add the black beans, salsa, chicken broth, and cumin. Bring to a boil and turn town to low. Simmer for 15-20 minutes to blend flavors. Using a potato masher, mash some of the beans. If necessary, thin with a little water to desired consistency. Season with salt and pepper to taste.
Breadmachine Dinner Rolls
Geema
1 C water, room temp
2 T softened butter
1 large egg
1/4 C sugar
1 t salt
3 1/4 C bread flour
3 t yeast
Make into rolls/buns (12 to 15 in 9x13 pan)Rise about 30 minutes. Bake 375°F for 12-15 minutes.You can make, cover with aluminum foil and put in refrigerator and take out next day to finish rising (they rise some in the refrigerator).
You can use this recipe to make cinnamon rolls.
I make a loaf (similar to cinnamon rolls) using dough cycle then make into a loaf to fit a loaf pan. Then slice dough about 1/2 inch slices and dip the cut slice in melted butter and then in cinnamon sugar. Put in pan plain side against pan, cut another slice and dip in butter and then cinnamon sugar mixture placing plain side against first slice until you get to the last slice and you just put it in the pan (do not dip in butter or cinnamon sugar). Let rise and bake like you would any loaf of bread and bake in oven. .
Talk about something YUMMY!! Oh Man!!!
This is a Betty Crocker recipe and I have used it forever!!
P.S. You can use 1/2 wheat flour and make Wheat Rolls.