Post by nybirder on Sept 30, 2016 14:21:20 GMT -5
Cooking for Two
January 2011 Recipes
Chicken Stew for 2
Bisquick Dumplings for One or Two
Browned Chicken Fricassee
Irresistible Scones
Kale-Potato-Sausage Soup
Beema’s Beef Vegetable Barley Soup
Little Dixie Pound Cake
Beema’s Crockpot Chilli
Ultimate Panini
Saucy Garlic Chicken
Mediterranean Shrimp Skillet
Marsala Pork Chops
Crouton Topped Garlic Soup
Champion Lamb Burgers
Sloppy Joe Manicotti Bake
Carrot Cake for 2
Death By Chocolate Cupcakes
Razzle Dazzle Chocolate Raspberry Cupcakes
Half A Cake
Cream Cheese Frosting
Coffee Cake for 1 or 2
My Mother’s Chicken Cacciatore
Pork Medallions in Mustard Sauce
Andrea's Homemade Tomato Soup for 2
Creamy Tomato and Shrimp Chowder
Honey Pancakes
Mary's Scratch Pancakes
Zuppa Toscana
Utica Mushroom Stew
Lasagne Bake for 2
Chocolate Souffle for 2
Easy Shrimp Pasta for 2
Foil-Pack Fish Florentine for Two
Spinach Stuffed Chicken Breasts
Quick Maple Topped Pork Chops with Cranberries
Easy Tiramisu for 2
Homemade Cream-Style Soup Mix
Bubbling Fish Bake
Grilled Chicken with Cream Sauce
Stuffing Chicken Casserole
Pumpkin Pie French Toast
Tourtiere
Chicken Stew
Birder
Source: Easy Cooking, Canadian Living's Best
2 servings
Serve this quick and very tasty stew over hot biscuits or extra potatoes.
2 boneless skinless chicken breasts
2 Tbsp. all purpose flour
1/4 tsp. each dried thyme and paprika
1/4 tsp. salt and pepper (approximate)
2 tsp. vegetable oil
1 onion, chopped
2 cups chicken stock
1 potato, peeled and cubed
2 cups frozen mixed vegetables
1/4 cup chopped fresh parsley
Cut chicken into 2 inch cubes. In shallow dish, combine flour, thyme, paprika, salt and pepper; dredge chicken in flour mixture.
In deep nonstick skillet, heat oil over medium high heat; cook chicken for about 5 minutes or until browned. Remove chicken and set aside.
Add onion to pan; cook, stirring often, for about 4 minutes or until softened. Stir in stock; cook, stirring, for 5 minutes or until slightly thickened.
Return chicken to pan. Add potato; cover and cook over medium heat for 6 minutes. Add frozen vegetables; cook, covered, for 4 to 5 minutes or until vegetables are tender and chicken is no longer pink inside. Stir in parsley; cook for 1 minute. Season with salt and pepper to taste.
TIP: Dredging is simply coating food lightly, often with seasoned flour or crumbs. Here's how combine the dry ingredients in a shallow dish or paper bag. with tongs, dip the food you want to dredge into the flour mixture in dish, turning to coat all sides. Or, add food, one or two pieces at a time, to bag and shake. To prevent thick coating, always shake off excess.
BISQUICK DUMPLINGS FOR ONE OR TWO
Birder
5-6 DUMPLINGS
1 cup Bisquick
1/3 cup milk
2-3 DUMPLINGS
1/2 cup Bisquick
2 tablespoons + 2 tsp. milk
With a fork, mix Bisquick with milk until just combined. Drop dough from a spoon onto simmering stew in mounds. Cook uncovered over low heat for 10 minutes. Cover and cook 10 minutes longer.
Browned Chicken Fricassee
Birder
I think this came from a Mennonite cookbook—I’ve been making it for a long time. You can cook dumplings on top of the gravy or serve it with mashed potatoes, noodles, or biscuits.
I use one chicken leg quarter cut in half or two thighs per person. Leg quarters make a really inexpensive chicken meal—bone-in dark meat chicken is best for braising.
Bone-in dark-meat chicken parts for two—skinned if preferred
1 tbsp. butter
1 tbsp. oil
1/4 large onion, sliced (or more if you really like onion. I use Vidalia when I can get it.)
Salt and pepper
Flour and water
Melt butter and oil in small skillet just large enough for chicken. Salt and pepper chicken and brown slowly over medium heat until nicely browned on both sides. Remove chicken and pour off all but 1 tsp. oil, saving browned bits. Brown onion in drippings until brown and caramelized. Add chicken back and enough water to come half-way up the side of the chicken. Cover and simmer 30-45 min. until chicken is tender and done.
Remove chicken and keep warm. Skim any fat off the surface of the liquid. Shake 1-3 tbsp. flour in 1-3 tbsp. water to make a slurry. Stir a little at a time into broth until it thickens to gravy to serve over biscuits, potatoes or noodles. If you want, at this point you can remove the chicken from the bone. I don’t bother. Put the chicken in the gravy and simmer for about 5-10 minutes before serving.
If you prefer dumplings, thicken the juices slightly to a thin gravy. Dumplings will soak up some of the liquid. If you didn’t remove the chicken from the bone, don’t return the chicken to the pan in the step above. There won’t be enough room to cook the dumplings. Keep the pieces warm until the dumplings are cooked. Serve gravy over dumplings and chicken.
BISQUICK DUMPLINGS FOR ONE OR TWO
5-6 DUMPLINGS
1 cup Bisquick
1/3 cup milk
2-3 DUMPLINGS
1/2 cup Bisquick
2 tablespoons + 2 tsp. milk
with a fork, mix Bisquick with milk until just combined. Drop dough from a spoon onto simmering stew in mounds. Cook uncovered over low heat for 10 minutes. Cover and cook 10 minutes longer.
Irresistable Scones
Posted by Beema
These recipes are from the December 2010 issue of Southern Living Magazine, courtesy Betty Joyce Mills, Birmingham, with a basic recipe, and some variations. 8 servings.
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold butter, cut into 1/2 inch cubes
1 cup whipping cream, divided
wax paper
Preheat oven to 450°. Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 cup plus 2 tablespoons cream, stirring just until dry ingredients are moistened.
Turn dough out onto wax paper, gently press or pat dough into a 7 inch round (mixture will be crumbly). Cut the round into into 8 wedges. Place wedges 2 inches apart on lightly greased baking sheet. Brush tops with remaining 2 tablespoons cream just until moistened.
Bake at 450° for 13 to 15 minutes or until golden.
SWEET VARIATIONS:
CHOCOLATE-CHERRY SCONES: Stir in 1/4 cup dried cherries, coarsely chopped and 2 oz. coarsely chopped semisweet chocolate with the cream.
APRICOT-GINGER SCONES: Stir in 1/2 cup finely chopped dried apricots and 2 tablespoons finely chopped crystallized ginger with the cream. Drizzle with Vanilla Glaze (recipe follows below) after baking.
Cranberry-Pistachio Scones: stir in 1/4 cup sweetened dried cranberries and 1/4 cup coarsely chopped roasted salted pistachios with the cream.
BROWN SUGAR-PECAN SCONES: Substitute brown sugar for granulated sugar. Stir in 1/2 cup chopped toasted pecans with the cream.
BACON-CHEDDAR-CHIVE SCONES: Omit sugar. Stir in 1/4 cup (3 oz) shredded sharp cheddar cheese, 1/4 cup finely chopped fresh chives, 1/4 cup finely chopped cooked bacon, and 1/2 teaspoon pepper with the cream.
Vanilla Glaze: Whisk together 1 cup powdered sugar, 1 tablespoon milk and 1/2 teaspoon vanilla extract until smooth, adding up to 2 teaspoons additional milk for desired consistency. Drizzle over the top of the hot scones.
Kale-Potato-Sausage Soup (Portuguese “Caldo Verde”)
NYBirder
2 servings
1/2 medium yellow onion, peeled and minced fine
1 small garlic clove, peeled and minced
1 tablespoon olive oil
1 large russet potato (about 14 oz.), peeled and cut into 1” chunks
2-3 cups cold water
1/4 pound Portuguese or Spanish chorizo or similar sausage (I used medium-hot Italian sausage removed from the casing)
1/2 teaspoon salt
Pinch black pepper
1/4 lb. chopped kale (If the kale leaves are not young and tender, remove the tough stem before chopping.)
Saute the onion and garlic in 2 tsp. of oil. Add potatoes and sauté for five minutes. Add 2 cups water, cover, and boil gently for 20 minutes until the potatoes begin to fall apart.
Meanwhile, chop and fry the sausage in a skillet and drain, then add the kale, with remaining 1 tsp. of olive oil, salt and pepper, and cook on low for five minutes until kale begins to wilt.
Stir sausage and kale into pot of boiled potatoes. Simmer for about 20 more minutes, adding more water to get the consistency you want. Taste and adjust seasonings.
Beema’s Beef Vegetable Barley Soup
3/4 pound chuck beef, cubed
2 medium red potatoes, cubed (leave skins on)
1 (8.5 oz) can tiny sweet peas
1/4 cup sliced celery
1/2 cup diced onion
1/4 cup slivered and diced carrots
1 tomato, chopped
2/3 of a 26 oz container of beef stock (NOT broth)
2/3 cup dark cola (Dr. Pepper, Coke, Root Beer)
1/2 cup strong brewed coffee
3 to 4 tablespoons Worcestershire sauce
Black pepper
1/2 cup quick cooking barley
Put all ingredients (except barley) in Dutch oven, bring to a boil, add the barley, then cover and reduce heat to simmer and cook, stirring from time to time, for at least an hour, or up to 5 hours, maintaining enough heat to keep safe. Add more beef stock if more liquid is needed.
(I do not dredge or brown meat; the longer this soup simmers, the more tender the beef will be and the soup will thicken slightly from the added barley)
Makes about 6 bowls of hearty soup.
Little Dixie Pound Cake
Taste of Home February/March 1998, p10
One mini loaf
Prep: 10 min. Bake: 30 min. + cooling
3 tablespoons butter, softened
6 tablespoons sugar
1 egg
6 tablespoons all-purpose flour
Pinch baking soda
7 teaspoons buttermilk
1/4 teaspoon vanilla extract
1/8 teaspoon orange extract
In a small bowl, cream butter and sugar. Beat in egg. Combine flour and baking soda; add alternately with buttermilk to creamed mixture. Blend in extracts.
Pour into a greased 5-3/4-in. x 3-in. x 2-in. loaf pan. Bake at 350° for 30-35 minutes or until cake tests done. Cool for 10 minutes; remove from the pan to cool on a wire rack.
Yield: 1 mini loaf.
Nutrition Facts: 1 serving (1 slice) equals 107 calories, 5 g fat (3 g saturated fat), 38 mg cholesterol, 66 mg sodium, 14 g carbohydrate, trace fiber, 2 g protein.
Beema's Crock Pot Chili
1 1/2 lb. ground beef
1 large onion, finely chopped
2 cloves garlic, minced
1 (10 3/4 oz) can condensed tomato soup, undiluted
2 (14 1/2 oz) diced tomatoes (zesty mild green chilies variety)
2 (15 oz. each) cans dark red kidney beans
1/2 cup water
1 cup Hot n Spicy V8 Tomato Juice
1/4 cup chili powder
2 teaspoons ground cumin
Cook beef in skillet until browned, and well crumbled. Pour off fat. Combine the beef and the remaining ingredients in a 5qt. slow cooker, cover and cook on LOW 6 hours, or on HIGH 4 hours.
(Note: one exception to the rule, this is one recipe that does need to be stirred during the cooking process, to keep the ingredients well-mixed - about once an hour.)
Ultimate Panini
Tastycook
2 Servings
1 large onion, sliced
1 tablespoon canola oil
2 slices provolone cheese
1/4 pound thinly sliced deli ham
1 small tomato, sliced
4 garlic-flavored sandwich pickle slices
4 slices Italian bread (1/2 inch thick)
1 tablespoon butter, softened
In a skillet, saute onion in oil until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown.
Layer the cheese, ham, tomato, pickles and caramelized onions on two bread slices; top with remaining bread. Spread outsides of sandwiches with butter.
Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted. Yield: 2 servings.
Saucy Garlic Chicken
Tastycook
2 Servings
2 whole garlic bulb
1 tablespoon olive oil, divided
4-1/2 cups fresh baby spinach
1/2 teaspoon salt, divided
1/4 teaspoon coarsely ground pepper, divided
2 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons butter, cubed
2 tablespoons all-purpose flour
1-1/2 cups 2% milk
1-1/4 cups grated Parmesan cheese, divided
Dash ground nutmeg
Hot cooked pasta
Chopped tomato and minced fresh parsley, optional
Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs; brush bulbs with half the oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes.
Meanwhile, place spinach in a greased 11-in. x 7-in. baking dish; sprinkle with half the salt and pepper. In a large skillet, brown chicken in remaining oil on both sides; place over spinach.
In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in 1 cup cheese, nutmeg and remaining salt. Transfer to a blender; squeeze softened garlic into blender.
Cover and process until smooth. Pour mixture over chicken.
Cover and bake for 30-35 minutes or until a meat thermometer reads 160° and sauce is bubbly. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer. Serve with pasta. Sprinkle with tomato and parsley if desired. Yield: 2 servings.
Mediterranean Shrimp Skillet
Tastycook
Servings 2
4 ounces uncooked angel hair pasta
12 ounces uncooked medium shrimp, peeled and deveined
1 teaspoon olive oil
2 garlic cloves, minced
1/8 teaspoon salt
1/8 teaspoon pepper
3/4 cup chicken broth, divided
1 tablespoon lemon juice
1/4 teaspoon dried basil
1 teaspoon cornstarch
2 cups chopped fresh spinach
1/4 cup crumbled feta cheese
2 tablespoons minced fresh basil
Cook pasta according to package directions. Meanwhile, in a large skillet, saute shrimp in oil until shrimp turn pink. Add the garlic, salt and pepper; cook 1 minute longer. Remove and set aside.
In the same skillet, heat 1/2 cup broth, lemon juice and dried basil. In a small bowl, combine cornstarch and remaining broth until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in spinach and shrimp; cook until spinach is wilted.
Drain pasta; serve with shrimp mixture. Sprinkle with cheese and fresh basil. Yield: 2 servings
Marsala Pork Chops
tastycook
2 Servings
1/4 cup seasoned bread crumbs
2 bone-in center-cut pork loin chops (6 ounces each)
4-1/2 teaspoons olive oil, divided
1-1/2 cups thinly sliced onions
2 garlic cloves, minced
1/4 cup white wine or chicken broth
1-1/2 teaspoons marsala wine or chicken broth
1/8 teaspoon pepper
1/8 teaspoon salt
2 tablespoons cold butter
Hot cooked egg noodles
Place bread crumbs in a large resealable plastic bag. Add pork chops, one at a time, and shake to coat. In a large skillet, cook chops in 2 teaspoons oil over medium heat for 4-6 minutes on each side or until a meat thermometer reads 160°. Remove and keep warm.
In the same skillet, saute onions in remaining oil until tender. Add garlic; cook 2 minutes longer. Add the white wine, marsala, pepper and salt, stirring to loosen browned bits from pan. Cook, stirring occasionally, until liquid is nearly evaporated. Stir in butter until melted. Serve with pork chops and noodles. Yield: 2 servings.
Crouton Topped Garlic Soup
Tastycook
2 Servings
10 garlic cloves, peeled
1-1/2 teaspoons olive oil
1 tablespoon butter
1 large onion, halved and sliced
1-1/4 cups reduced-sodium chicken broth
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1 bay leaf
1/2 cup heavy whipping cream
CROUTONS:
1 cup cubed sourdough bread, crusts removed
1 tablespoon olive oil
1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
1/8 teaspoon salt
1/8 teaspoon pepper
TOPPINGS:
1/4 cup Gruyere cheese or shredded Swiss cheese
1 tablespoon minced fresh parsley
In a small skillet, cook garlic in oil over low heat for 3-5 minutes or until golden brown. Remove from the heat; set aside.
In a large saucepan over medium-high heat, cook onions in butter until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Add the broth, thyme, bay leaf and reserved garlic. Bring to a boil. Reduce heat; cover and simmer for 20 minutes to allow flavors to blend. Stir in cream; heat through. Discard bay leaf.
for croutons, place bread in a small bowl. Combine the oil, rosemary, salt and pepper; drizzle over bread and toss to coat. Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 15-20 minutes or until golden brown, stirring occasionally.
Divide soup among four bowls. Top with croutons, cheese and parsley. Yield: 2 servings
Champion Lamb Burgers
Tastycook
2 Servings
1 medium red onion, thinly sliced
1 teaspoon olive oil
1-1/2 teaspoons red wine vinegar
1 teaspoon minced fresh rosemary
1/2 teaspoon sugar
1/2 teaspoon stone-ground mustard
1/8 teaspoon salt
1/8 teaspoon pepper
BURGERS:
12 ounces ground lamb
1 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon pepper
2 pita pocket halves
2 teaspoons olive oil
1/2 cup spring mix salad greens
In a large skillet, saute onions in oil until tender. Add the vinegar, rosemary, sugar, mustard, salt and pepper; cook 5 minutes longer. Keep warm.
Crumble lamb into a large bowl; sprinkle with garlic, salt and pepper and mix well. Shape into two patties. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a meat thermometer reads 160° and juices run clear.
Brush pita pockets with oil; lightly grill on both sides. Serve burgers in pita pockets with lettuce and onions. Yield: 2 servings.
Sloppy Joe Manicotti Bake
Mac
1 12-piece package manicotti shells
1 tablespoon extra virgin olive oil
1 small onion, finely chopped
3/4 pound lean ground beef
1 can tomato sauce (28 ounces) divided
1 tablespoon brown sugar
2 tablespoons Worcestershire sauce
Salt I didn't put any salt (that's just me)
1 cup shredded cheddar cheese
Directions:
In a large pot of boiling, salted water, cook the pasta until al dente, about 8 minutes. Drain and rinse with cold water.
Meanwhile, in a large skillet, heat the EVOO over medium heat, add the onion and cook until softened, about 5 minutes.
Add the beef and brown it, breaking it up as it cooks, about 5 minutes. Stir in 2 cups of the tomato sauce, the brown sugar and the Worcestershire sauce and simmer for 5
minutes. Let cool slightly.
Drizzle a 9 inch x 13 inch casserole dish with 1/4 cup of the remaining tomato sauce. Stuff each manicotti shell with the meat mixture and place them side by side in the casserole dish.
Spoon the remaining tomato sauce over the manicotti and top with the cheese. Bake until golden and bubbly about 15 minutes. I put in at 350.
Carrot Cake for Two
Birder
Source: “The After 50 Cookbook” by Donna Hamilton
Size : 8” square cake
1 cup sugar
2/3 cup oil
2 eggs
1 cup unsifted flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 1/2 cup carrots(about 1 1/2) -- grated
1/2 cup chopped nuts
Mix together sugar, oil, and eggs; stirring until well blended and sugar is dissolved. Mix together flour, soda, cinnamon and salt; then gradually add to sugar mixture, stirring until thoroughly blended. Fold in carrots and nuts. Pour into greased 1 1/2 qt. baking dish. Bake 350 for about 30 min. Cool and frost with cream cheese frosting.
FROSTING:
3 oz. cream cheese
1/2 stick butter, softened
1/2 box powdered sugar, sifted
1 tsp. maple flavoring or vanilla
Mix cream cheese and butter together until smooth. Gradually add in the powdered sugar. Stir in flavoring. Note: This is just enough for an 8 or 9 inch cake.
Death by Chocolate Cupcakes
SHelleyCA”AZ
1 cup moist-style chocolate cake mix (Betty Crocker brand)
1 25 calorie diet hot cocoa mix (fat-free)
1/4 cup fat-free liquid egg substitute (egg beaters etc....)
2 teaspoons mini chocolate chips
Place cocoa mix in a heat proof bowl or coffee cup...add in 1/2 cup boiling water...stir to get all mixed up.....let cool....place cake mix in a small mixing bowl and add in cocoa and egg beaters...stir to combine...about 2 minutes...spray cupcake liners and place in a muffin pan...evenly spoon batter into cups and sprinkle with chocolate chips...
Heat oven to 350 degrees and bake for 15-20 minutes....
Razzle Dazzle Chocolate Raspberry Cupcakes
Shelley CA”AZ
1 cup moist-style chocolate cake mix (B Crocker)
1 25 calorie cocoa mix (fat-free)
3/4 cup raspberries
1/4 cup egg beaters
1 tablespoon mini chocolate chips
1/8 teaspoon baking powder
pinch of salt
In heat proof bowl or coffee cup place cocoa mix and 1/2 cup boiling water...stir to combine and let cool...transfer to blender and add in raspberries and egg beaters, puree until blended...or mash the berries with a fork and combine in a bowl with cocoa and egg beaters...that is what i did......place cake mix, baking powder and salt in a small mixing bowl...pour cocoa and raspberries over and stir about 2 minutes till blended....spray 6 cupcake liners and place in muffin pan....evenly spoon into cupcake liners and sprinkle with chocolate chips...
Heat oven to 350 degrees and bake for 15-20 minutes
You can also frost these if you wanted to...or use whipped cream instead...or just a sprinkle of powdered sugar...
Half a Cake
Geema
Here's how to use half of the box of cake mix to make a smaller cake. Save the rest for another time! Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes
1-3/4 cups mix from 18-ounce box of cake mix
2/3 cup liquid
1/4 cup oil
1 egg
Preheat oven to 350°F. Spray an 8" square or round cake panwith nonstick baking spray containing flour and set aside. In medium bowl, combine cake mix, liquid, oil, and egg; mix until combined, then beat for 1 minute at medium speed. Pour into pan. Bake for 30-40 minutes or until toothpick inserted in center comes out clean. Let cool completely, then frost or dust with powdered sugar. I myself like to use a whole can of ready-to-spread frosting on this small cake!
This easy recipe is a good choice if you have a smaller family, or if you only need to make a small cake for another recipe, such as a trifle or cake pops.
You can customize this recipe by stirring in a small amount of other ingredients; about half a cup. You could add some chocolate chips, nuts, dried cherries or cranberries, sprinkles, or anything else
Serves 4-6 busycooks.about.com/od/sheetcakes/r/halfacake.htm
Cream Cheese Frosting
Geema
This delicious frosting recipe adds cream cheese to a traditional buttercream, adding wonderful flavor and richness while cutting sweetness.
Prep Time: 15 minutes Total Time: 15 minutes
8 oz. pkg. cream cheese, softened (4 oz or ½ of 8 oz pkg)
6 Tbsp. butter, softened (3 Tbsp)
3 cups powdered sugar (1 1/2 C)
dash salt (pinch or less salt)
2-4 Tbsp. light cream (1 to 2 Tbsp)
1 tsp. vanilla (1/2tsp)
In large bowl, combine cream cheese and butter and beat until light and fluffy. Alternately add powdered sugar and light cream, beating until desired spreading consistency. Beat in salt and vanilla; use to frost cake. Should be enough for 1/2 cake recipe. In (...) is 1/2 the recipe. busycooks.about.com/od/frostingrecipes/r/creamchfrost.htm
Coffee Cake for 1 or 2
Birder
3-4 servings
1 egg
1 tbsp. oil
1/4 cup milk
1/2 tsp. vanilla extract
1/4 cup sugar
3/4 cup buttermilk biscuit mix
Cooking spray
TOPPING:
1 tsp. sugar
1/4 tsp. cinnamon
2-3 tbsp. coarsely chopped walnuts or pecans (put in a baggie and smash)
Glaze:
1/4 cup powdered sugar
1 tsp. honey or molasses
1/2 to 1 tsp. water or milk
Grease a 9”x5” loaf pan or 6" round
Preheat oven to 350°. Prepare cinnamon sugar topping: combine ingredients in cup and mix well.
In another bowl, beat egg. Add oil, blend in milk, vanilla and sugar. Stir in buttermilk biscuit mix and beat vigorously for 1-2 minutes until smooth. Pour batter into pan and sprinkle topping evenly over top.
Bake 20 minutes or until the cake springs back when lightly touched. Cool in pan on rack 5-10 minutes.
Prepare honey glaze: Blend powdered sugar, honey and 1/2 tsp water or milk in a small bowl. Mix until smooth and syrupy. Add more liquid if needed. Drizzle glaze over top. Serve warm or cold.
My Mother’s Chicken Cacciatore for Two
Birder
Chicken leg quarters, sectioned and skinned, make an economical choice for this recipe. Canned mushrooms could be used instead of fresh. with chicken in the freezer, this could easily be a pantry meal. This freezes well.
3 servings
1 1/2 lb. bone-in chicken legs and/or thighs, skin removed and fat trimmed
1/4 c. flour
1/2 tsp. salt
1/4 tsp. pepper
3 tbsp. olive oil
1/2 medium onion chopped
1 medium clove garlic
4 oz. (or more) sliced fresh mushrooms
3 oz. (1/2 can) tomato paste
1 cup water
1/4 tsp. dried thyme leaves
1/4 tsp. dried parsley
1/4 tsp. dried oregano
1/4 tsp. allspice
1/2 tsp. salt
1/8 cup dry white wine
Cooked spaghetti
Coat chicken with flour, salt, and pepper. Brown in oil on medium-high heat in a deep, medium non-stick skillet or pot. Remove.
Add garlic, onion, mushrooms. Cook and stir on medium heat for a few minutes, then add tomato paste and mix it well with the vegetables. Continue stirring and scraping every little while until the tomato paste loses its raw flavor and bright-red color. This adds flavor—be careful not to scorch it.
Gradually whisk in the hot water, making sure the tomato paste is well blended. Add seasonings except for wine. Return chicken and gently stir to cover chicken with sauce. Simmer slowly, partially covered, for 45 minutes, thinning with water if the sauce gets too thick. Add wine and simmer until the sauce is the desired thickness. Serve with spaghetti.
Pork Medallions in Mustard Sauce
Tastycook
2 Servings
1/4 cup reduced-sodium chicken broth
1 tablespoon thawed apple juice concentrate
2-1/4 teaspoons stone-ground mustard
1/2 pound pork tenderloin, cut into 1/2-inch slices
1/8 teaspoon salt
1/8 teaspoon pepper
1-1/2 teaspoons olive oil
1 garlic clove, minced
1/2 teaspoon cornstarch
1 tablespoon cold water
1-1/2 teaspoons minced fresh parsley
In a small bowl, combine the broth, juice concentrate and mustard; set aside.
Sprinkle pork with salt and pepper. In a small nonstick skillet, brown pork in oil. Remove and set aside.
Add garlic to the pan; saute for 1 minute. Add reserved broth mixture, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until liquid is reduced to about 3 tablespoons.
Return pork to the pan; cover and cook over low heat for 3-4 minutes or until meat is no longer pink. Combine cornstarch and water until smooth; add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley. Yield: 2 servings.
Nutrition Facts: 3 ounces cooked pork equals 193 calories, 7 g fat (2 g saturated fat), 63 mg cholesterol, 356 mg sodium, 6 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.
Pork Medallions in Mustard Sauce for Two published in Healthy Cooking October/November 2009
Andrea's Homemade Tomato Soup for 2
1 Tbs butter
¼ cup onion, finely chopped
1 garlic clove, minced
14 oz diced tomatoes, drained with 3/4 cup of the juice reserved
1 ½ tsp light brown sugar
1 tsp tomato paste
1 ½ tsp all-purpose flour
½ cup chicken broth
1/8 cup heavy cream
1/4 tsp salt
1/8 tsp black pepper
Pinch cayenne pepper (about ½ that of black pepper)
Melt the butter in a 3-4 quart saucepan over medium high heat. Add the onions and garlic and cook for a minute, stirring occasionally.
Add drained tomatoes, brown sugar, and tomato paste. Continue to cook stirring occasionally, until the onion is softened and the tomatoes begin to caramelize, about 10-12 minutes.
Stir in the flour and cook another minute. Slowly stir in the broth and reserved tomato juice. Scrape up any browned bits. Bring to a simmer and cook for 10 minutes. Puree the soup with an immersion blender (in or batches in blender or food processor) until smooth.
Stir in salt and peppers. Stir in cream and bring to a slow simmer and then removing from the heat. Adjust seasonings if necessary.
Creamy Tomato and Shrimp Chowder
Birder
Source: Better Homes and Gardens “Everyday Easy Recipes”
Time to make: 18 minutes
2 servings
1/2 tablespoon olive oil
1/2 cup chopped celery
1/4 cup chopped onion
1 (14.5 oz.) can chopped tomatoes with basil, garlic, and oregano, undrained (I used plain chopped tomatoes and added basil paste from a tube, a clove of chopped garlic, and a pinch of oregano.)
4-6 oz. peeled, deveined cooked medium shrimp
1/4 cup whipping cream
1/4 cup water
Salt and freshly ground black pepper
Slivered fresh basil (optional)
In a large saucepan, heat olive oil over medium heat. Add celery and onion and cook until just tender.
Stir in undrained tomatoes and water; heat through. (If adding your own garlic, basil, and oregano, cook garlic with the celery and onion. Add the herbs with the tomatoes and simmer a little while to meld flavors.) Add shrimp, whipping cream. Cook over medium heat until just heated through—do not boil or overcook shrimp. Season to taste with salt and pepper.
Honey Pancakes
CanNerd
Servings: 4
4 oz self-rising flour
2 Tbs caster sugar
1 egg, beaten
1/4 pint milk
1/4 pint clear honey
TO DECORATE:
banana pieces
fig and kiwi halves
1. Lightly grease a heavy-based frying pan and 4 crumpet rings.
2. Sieve the flour into a large mixing bowl and stir in the caster sugar. Make a well in the center and stir in the beaten egg and milk to form a batter.
3. Heat the frying pan over a medium heat and place the crumpet rings inside. Spoon half the batter into the crumpet rings and cook for 2 to 3 minutes. Remove the crumpet rings, then turn the pancakes over and continue to cook for 3 minutes. Repeat with the remaining batter.
4. Meanwhile, place the honey in a pan and heat gently for 2 minutes. Arrange the pancakes on a serving plate and drizzle the warmed honey over the top. Decorate with banana pieces, fig and kiwi halves, and serve immediately with fresh cream if desired.
Mary's Scratch Pancakes
Lilly
Read more about it at www.cooks.com/rec/view/0,165,159174-238204,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.
1 1/2 c. self-rising flour
1 egg
1 tbsp. sugar
1 tsp. vanilla
1 tbsp. oil
1 1/2 c. sweet milk
Mix together; cook and enjoy with favorite syrup
Zuppa Toscana (Low-Fat Version of Olive Garden’s)
Birder
3 servings
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1/2 large onion, chopped
1/2 garlic clove, pressed or minced fine
2 cups low fat, low salt chicken broth (or one 14.5 oz. can)
1 1/8 to 1 1/4 lb. russet potatoes, peeled and cubed
1/2 bunch green onions, sliced
1/16 teaspoon salt or less (taste and add at very end)
1/8 teaspoon ground black pepper
Extra crushed fennel seeds (optional, to taste)
Crushed red pepper flakes (optional, to taste)
1/2 cup milk (I used 1% milk)
1/2 lb. loose hot Italian sausage, regular or turkey, removed from casing
1 cup (or more) sliced kale
Melt butter in a pot over low heat, and whisk in all-purpose flour until smooth. Cook, whisking constantly, 1 minute. Whisk in chopped onion and pressed garlic, and cook 1 minute. Gradually whisk in chicken broth until blended. Add cubed potato and next 3 ingredients. Bring mixture to a boil; cover, reduce heat, and simmer, stirring often, 15 minutes or until cubed potato is almost tender. If you want to thicken it, remove some potato chunks and puree in a blender or blend in pot with hand blender. Add back to pot.
While the soup is cooking, in a separate skillet fry Italian hot sausage until browned and drain well on paper towels. Add to the soup along with chopped kale and simmer on low for 10 more minutes.
Stir in milk, and cook until soup is thoroughly heated. Thin with extra broth or milk if soup is too thick.
Utica Mushroom Stew
Birder—My version of a central NY favorite
4 servings
1 lb. loose Italian medium or hot sausage (slice the casing to remove)
1 medium yellow onion cubed
1 red bell pepper cubed (or 2 large green cubanelles)
1 tablespoon minced garlic
Olive oil
2 1/2 tbsp. fresh flat leaf Italian parsley, chopped
1 lb. sliced or halved/quartered mushrooms (I prefer the bigger pieces of crimini or baby portobellas)
1 28-oz. can crushed tomatoes (or whole tomatoes whizzed in the blender)
1 tsp. salt
1 tsp. black pepper
Fry diced onions, peppers, and garlic in oil until onions are clear. Add sausage and cook it through. Add mushrooms and tomatoes with all seasonings. Simmer on low uncovered for 1-3 hours until it's thickened to your taste. In the crock pot (won’t be as thick) on high for 3 hours or 6 hours on low. If you are using the crock pot and like it thicker, you might add a dab of tomato paste--I haven't tried it.
Serve over rigatoni or ziti or sliced Italian bread with Pecorino Romano cheese on top . . . or in a bowl with a loaf of crusty bread on the side. Freezes well.
Lasagne Bake for 2
Kraft/Tasty
2 lasagne noodles, uncooked
1/2 lb. (225 g) extra-lean ground beef
1/2 cup chopped onions
1 clove garlic, minced
1 cup undrained canned diced tomatoes (1/3 of 796-mL/28-fl oz can)
2 Tbsp. Philadelphia Cream Cheese Spread
4 cups loosely packed baby spinach leaves
1/2 cup Kraft 4 Cheese Italiano Shredded Cheese, divided
HEAT oven to 350ºF.
COOK noodles as directed on package, omitting salt.
MEANWHILE, brown meat with onions and garlic in large nonstick skillet. Add tomatoes and cream cheese spread; cook and stir 2 to 3 min. or until cream cheese is melted and mixture just comes to boil. Add spinach; cook and stir 1 min. Remove from heat. Add 1/4 cup shredded cheese; stir until melted.
DRAIN noodles. Spoon 1/3 cup spinach mixture into each of 2 (500-mL) ramekins; top with noodle, letting excess noodle extend over rim of ramekin. Top each with 1/3 cup spinach mixture; fold noodle back over dish to cover filling. Repeat until all filling is folded between noodle layers; top with remaining shredded cheese.
BAKE 20 min. or until heated through. Let stand 5 min. before serving
Chocolate Souffle for 2
Kraft/Tasty
1 egg, separated
2 Tbsp. sugar
1 Tbsp. butter
1 Tbsp. flour
1/4 cup milk
1 square Baker's Semi-Sweet Chocolate, finely chopped
HEAT oven to 325ºF.
BEAT egg white and sugar in small bowl with mixer on high speed 1 to 2 min. or until stiff peaks form; set aside.
MELT butter in small saucepan on medium heat. Stir in flour until well blended. Add milk; cook and stir 30 sec. or until thickened. Remove from heat. Add chocolate; stir until melted. Add egg yolk to mixture; mix well. Gently stir in egg white just until blended.
POUR into 2 (150-mL) ramekins; place on baking sheet,
BAKE 30 to 32 min. or until soufflés are puffed and centres are set. Serve immediately.
Easy Shrimp Pasta for 2
Kraft/Tasty
2 Tbsp. Kraft Signature Balsamic Vinaigrette Dressing
1/2 lb. (225 g) uncooked large shrimp, peeled, deveined
120 g fettuccine, uncooked
1 tomato, chopped
60 g (1/4 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed
2 Tbsp. chopped fresh basil, divided
2 Tbsp. Kraft 100% Parmesan Finely Shredded Cheese
POUR dressing over shrimp in small bowl. Refrigerate 20 min. to marinate.
COOK pasta as directed on package. Meanwhile, heat large skillet on medium heat. Add shrimp; cook 3 min. or until shrimp turn pink, stirring frequently. Use slotted spoon to remove shrimp from skillet; cover to keep warm.
ADD tomatoes, cream cheese and 1 Tbsp. basil to same skillet; cook and stir 3 min. or until well blended. Add shrimp; cook until heated through, stirring occasionally.
DRAIN pasta. Place on large platter; top with shrimp mixture, remaining basil and shredded cheese.
Foil-Pack Fish Florentine for Two
Kraft/Tasty
2/3 cup instant brown rice, uncooked
1 cup warm water
1 halibut fillet (1/2 lb./225 g), cut crosswise in half
2 cups baby spinach leaves, coarsely chopped
2 Tbsp. Kraft Calorie-Wise Sun-Dried Tomato & Oregano Dressing
1 Tbsp. Kraft 100% Parmesan Light Grated Cheese
HEAT oven to 375ºF.
SPOON 1/3 cup rice onto centre of each of 2 large sheets heavy-duty foil. Fold up all sides of foil slightly to form rim. Pour 1/2 cup water over each mound of rice; top each with 1 fish piece. Surround with spinach; drizzle with dressing.
BRING up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place packets in single layer in shallow pan.
BAKE 15 min. or until fish flakes easily with fork. Cut slits in foil with sharp knife to release steam before opening packet. Top with cheese.
Spinach Stuffed Chicken Breasts
Kraft/Tasty
1/3 cup water
2 Tbsp. Kraft Signature Roasted Red Pepper with Parmesan Dressing, divided
2 cups fresh spinach leaves, chopped
2/3 cup dry Stove Top Stuffing Mix for Chicken
1 Tbsp. coarsely chopped roasted red peppers
2 small boneless skinless chicken breasts (1/2 lb./225 g), pounded to 1/4-inch thickness
1/4 cup Kraft Mozzarella Shredded Cheese
HEAT oven to 350°F.
BRING water and 1 Tbsp. dressing to boil in large skillet on medium-high heat. Stir in spinach, stuffing mix and peppers; cover. Remove from heat. Let stand 5 min.
PLACE chicken, top-sides down, on cutting board; spread with stuffing mixture. Starting at 1 short end, tightly roll up each breast. Place, seam-sides down, in 8-inch square baking dish. Brush with remaining dressing.
BAKE 35 min. or until chicken is done (170ºF). Sprinkle with cheese; bake 5 min. or until melted.
Quick Maple Topped Pork Chops with Cranberries
Kraft/Tasty
3 cups plus 2 Tbsp. water, divided
1/2 cup orzo pasta, uncooked
1 cup cut fresh green beans (1-inch lengths)
2 bone-in pork chops (3/4 lb./340 g)
2 Tbsp. Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing, divided
1/2 cup fresh or thawed frozen cranberries
1/4 cup maple syrup, divided
1 clove garlic, minced
2 tsp. soy sauce, divided
1/4 cup finely chopped red onions
BRING 3 cups water to boil in large saucepan. Add pasta; simmer on medium-low heat 8 min., adding beans for the last 3 min.
MEANWHILE, cook chops in 1 Tbsp. dressing in skillet on medium heat 3 to 4 min. on each side or until chops are browned on both sides and done (160ºF). Remove chops from skillet; cover to keep warm. Add cranberries, 2 Tbsp. syrup, garlic, 1 tsp. soy sauce and remaining water to skillet; cook on medium-high heat 3 to 5 min. or until reduced by half.
DRAIN pasta; rinse. Combine onions, remaining syrup, dressing and soy sauce. Add to pasta; mix lightly. Serve with chops and cranberry sauce.
Easy Tiramisu for 2
Kraft/Tasty
12 Nilla Vanilla Wafers, divided
2 Tbsp. hot water
1 tsp. Maxwell House Instant Coffee Original Roast
2 Jell-O Non-Refrigerated Vanilla Whirl Pudding Snacks (99 g each)
1/4 cup thawed Cool Whip Whipped Topping
1 tsp. unsweetened cocoa powder
RESERVE 2 wafers for later use. Coarsely crush remaining wafers; spoon into 2 dessert dishes.
MIX water and coffee; drizzle over wafer crumbs.
TOP with pudding, Cool Whip and cocoa powder. Garnish with reserved wafers.
Homemade Cream-Style Soup Mix
Birder
Source: Taste of Home Cooking for Two
Yield: 3 cups (equivalent to 16 half-cans of condensed soup or 8 whole cans)
2 cups nonfat dry milk powder
1/2 cup plus 2 tablespoons cornstarch
1/2 cup mashed potato flakes
1/4 cup chicken bouillon granules
2 teaspoons dried parsley flakes
2 teaspoons dried minced onion
1 teaspoon dried celery flakes
1 teaspoon dried minced garlic
1 teaspoon onion powder
1/2 teaspoon dried marjoram
1/4 teaspoon garlic powder
1/8 teaspoon white pepper
In a small bowl, combine all ingredients. Store in an airtight container in a cool dry place for up to 1 year.
Use as a substitute for half of a 10-3/4-oz. Can of condensed cream of chicken, mushroom or celery soup.
In a microwave-safe bowl, whisk 2/3 cup water and 3 tablespoons soup mix. Microwave, uncovered, on high for 2 to 2-1/2 minutes or until thickened and bubbly, whisking occasionally. (If you want to do the equivalent of a whole can, just double everything and cook a little longer.)
FOR MUSHROOM SOUP, add 1/4 to 1/2 cup sauteed sliced mushrooms.
FOR CELERY SOUP, add 1/8 teaspoon celery salt or one sauteed sliced or chopped celery rib.
Bubbling Fish Bake
Source: Taste of Home “Cooking for One or Two Cookbook”
2 servings.
1/2 cup sliced fresh mushrooms
2 tablespoons chopped onion
1 tablespoon plus 1 teaspoon butter, divided
2/3 cup water
3 tablespoons Homemade Cream-Style Soup Mix
1 cup cooked elbow macaroni
1 can (7-1/2 ounces) salmon, drained, bones and skin removed
1/2 cup shredded cheddar cheese, divided
1/4 cup milk
1 tablespoon dry bread crumbs
In a small saucepan, saute mushrooms and onion in 1 tablespoon butter until tender. Whisk in water and homemade cream-style soup mix; bring to a boil, whisking frequently. Add the macaroni, salmon, 6 tablespoons cheese and milk.
Pour into a greased 1-qt. baking dish. Melt remaining butter; stir in bread crumbs. Sprinkle over casserole. Top with remaining cheese.
Bake, uncovered, at 350° for 24-28 minutes or until golden brown and bubbly.
Grilled Chicken with Cream Sauce
Source: Taste of Home Cooking for 2
2 servings
1/2 cup chopped fresh mushrooms
2 teaspoons butter
3 tablespoons Homemade Cream-Style Soup Mix
2/3 cup water
3 ounces uncooked spaghetti
1/4 teaspoon coarsely ground pepper, divided
1/8 teaspoon seasoned salt
2 boneless skinless chicken breast halves (5 ounces each)
1/2 cup half-and-half cream
1/4 cup white wine or chicken broth
1 tablespoon dried minced onion
2 garlic cloves, minced
1 teaspoon cornstarch
1 teaspoon cold water
In a small skillet, saute mushrooms in butter until tender. In a microwave-safe bowl, whisk soup mix and water until smooth. Microwave, uncovered, on high for 2 minutes, whisking occasionally. Stir in mushrooms and set aside.
Cook spaghetti according to package directions. Meanwhile, sprinkle 1/8 teaspoon pepper and seasoned salt over both sides of chicken. Grill, covered, over medium heat for 5-7 minutes on each side or until juices run clear.
In a nonstick saucepan, combine the cream, wine or broth, onion, garlic, mushroom mixture and remaining pepper. Bring to a boil, stirring occasionally. Combine cornstarch and cold water until smooth; stir into cream sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain spaghetti; top with chicken and sauce.
Stuffing Chicken Casserole
Taste of Home “Cooking for One or Two Cookbook” /Birder
2 servings
4-2/3 cups water, divided
2 boneless skinless chicken breast halves
1 small onion, quartered
1 celery rib, cut into 1-inch pieces
1 large carrot, cut into 1-inch pieces
Salt and pepper to taste
2 cups herb stuffing mix
1/4 cup butter, melted
3 tablespoons Homemade Cream-Style Soup Mix (previously posted)
1/2 cup sour cream
1/2 cup frozen peas
In a large saucepan, combine 4 cups water, chicken, onion, celery, carrot, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until chicken juices run clear and vegetables are tender. Remove and set aside chicken and carrot. Strain broth, discarding remaining vegetables. Set aside 1/2 cup chicken broth. (Discard or save remaining broth for another use.)
In a bowl, combine stuffing mix and butter. In a microwave-safe bowl, whisk together the soup mix and the remaining water. Microwave, uncovered, on high for 1-1/2-2 minutes, whisking occasionally. Add sour cream and reserved broth. Stir soup mixture into stuffing mixture. Place half the stuffing mix in a greased shallow 5-cup baking dish; top with reserved chicken and carrots, then peas. Cover with remaining stuffing mix. Cover and bake at 350° for 20-30 minutes or until heated through.
Pumpkin Pie French Toast
Red savage
2 large eggs
1/2 cup pumpkin puree
1/2 cup milk
1 tsp vanilla extract
1 tsp pumpkin pie spice
4 slices of bread (pref. challah or brioche)
In a large bowl, whisk together eggs, pumpkin puree, milk, vanilla, pumpkin pie spice until smooth. Pour into a shallow dish.
Preheat frying pan or griddle over medium-high heat. Lightly grease with butter or nonstick spray.
Soak each slice of bread in the egg mixture, turning once to coat thoroughly.
Cook French toast on preheated griddle until it is cooked through, meaning no liquid should run out when lightly pressed.
Dust plate with ground cinnamon or additional pumpkin pie spice and serve with lots of maple syrup.
Makes 2 servings of 2 slices each. Recipe can easily be doubled or tripled
Tourtiere
Tasty
1-1/2 cups cubed peeled potatoes
2 lb lean ground pork
2 cups sliced mushrooms
3/4 finely chopped celery
3/4 cup chicken stock
2 onions, finely chopped
3 cloves garlic minced
3/4 tsp salt
1/2 tsp pepper
1/2 dried savory
1/2 tsp dried thyme
1/4 tsp ground cloves
1/4 tsp cinnamon
1 Really Flaky Pastry
1 egg yolk
Meanwhile, in deep skillet, saute pork over medium-high heat, mashing with fork, until no longer pink, about 8 minutes. Drain off fat.
Add mushrooms, celery, stock, onions, garlic, salt, pepper, savory, thyme, cloves, cinnamon and bay leaf; bring to boil. Reduce heat, cover and simmer until almost no liquid remains, about 25 minutes. Discard bay leaf. Mix in potatoes. Let cool.
On lightly floured surface, roll out 1 of the pastry discs to scant 1/4-inch (5 mm) thickness. Fit into 9-inch (23 cm) pie plate. Spoon in filling. Roll out remaining pastry. Brush pie rim with water; cover with top pastry and press edge to seal. Trim and flute.
Roll out scraps; cut out holiday shapes. (Make-ahead: Wrap tourtiere and shapes separately; refrigerate for up to 24 hours. Or overwrap in heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator. Add 20 to 30 minutes to baking time, covering with foil after 45 minutes; remove foil for last 10 minutes.)
Mix egg yolk with 2 tsp (10 mL) water; brush three-quarters over top. Arrange cutouts on top; brush with remaining egg wash. Cut steam vents in top.
Bake in bottom third of 400 F (200 C) oven until hot and golden brown, about 50 minutes.
January 2011 Recipes
Chicken Stew for 2
Bisquick Dumplings for One or Two
Browned Chicken Fricassee
Irresistible Scones
Kale-Potato-Sausage Soup
Beema’s Beef Vegetable Barley Soup
Little Dixie Pound Cake
Beema’s Crockpot Chilli
Ultimate Panini
Saucy Garlic Chicken
Mediterranean Shrimp Skillet
Marsala Pork Chops
Crouton Topped Garlic Soup
Champion Lamb Burgers
Sloppy Joe Manicotti Bake
Carrot Cake for 2
Death By Chocolate Cupcakes
Razzle Dazzle Chocolate Raspberry Cupcakes
Half A Cake
Cream Cheese Frosting
Coffee Cake for 1 or 2
My Mother’s Chicken Cacciatore
Pork Medallions in Mustard Sauce
Andrea's Homemade Tomato Soup for 2
Creamy Tomato and Shrimp Chowder
Honey Pancakes
Mary's Scratch Pancakes
Zuppa Toscana
Utica Mushroom Stew
Lasagne Bake for 2
Chocolate Souffle for 2
Easy Shrimp Pasta for 2
Foil-Pack Fish Florentine for Two
Spinach Stuffed Chicken Breasts
Quick Maple Topped Pork Chops with Cranberries
Easy Tiramisu for 2
Homemade Cream-Style Soup Mix
Bubbling Fish Bake
Grilled Chicken with Cream Sauce
Stuffing Chicken Casserole
Pumpkin Pie French Toast
Tourtiere
Chicken Stew
Birder
Source: Easy Cooking, Canadian Living's Best
2 servings
Serve this quick and very tasty stew over hot biscuits or extra potatoes.
2 boneless skinless chicken breasts
2 Tbsp. all purpose flour
1/4 tsp. each dried thyme and paprika
1/4 tsp. salt and pepper (approximate)
2 tsp. vegetable oil
1 onion, chopped
2 cups chicken stock
1 potato, peeled and cubed
2 cups frozen mixed vegetables
1/4 cup chopped fresh parsley
Cut chicken into 2 inch cubes. In shallow dish, combine flour, thyme, paprika, salt and pepper; dredge chicken in flour mixture.
In deep nonstick skillet, heat oil over medium high heat; cook chicken for about 5 minutes or until browned. Remove chicken and set aside.
Add onion to pan; cook, stirring often, for about 4 minutes or until softened. Stir in stock; cook, stirring, for 5 minutes or until slightly thickened.
Return chicken to pan. Add potato; cover and cook over medium heat for 6 minutes. Add frozen vegetables; cook, covered, for 4 to 5 minutes or until vegetables are tender and chicken is no longer pink inside. Stir in parsley; cook for 1 minute. Season with salt and pepper to taste.
TIP: Dredging is simply coating food lightly, often with seasoned flour or crumbs. Here's how combine the dry ingredients in a shallow dish or paper bag. with tongs, dip the food you want to dredge into the flour mixture in dish, turning to coat all sides. Or, add food, one or two pieces at a time, to bag and shake. To prevent thick coating, always shake off excess.
BISQUICK DUMPLINGS FOR ONE OR TWO
Birder
5-6 DUMPLINGS
1 cup Bisquick
1/3 cup milk
2-3 DUMPLINGS
1/2 cup Bisquick
2 tablespoons + 2 tsp. milk
With a fork, mix Bisquick with milk until just combined. Drop dough from a spoon onto simmering stew in mounds. Cook uncovered over low heat for 10 minutes. Cover and cook 10 minutes longer.
Browned Chicken Fricassee
Birder
I think this came from a Mennonite cookbook—I’ve been making it for a long time. You can cook dumplings on top of the gravy or serve it with mashed potatoes, noodles, or biscuits.
I use one chicken leg quarter cut in half or two thighs per person. Leg quarters make a really inexpensive chicken meal—bone-in dark meat chicken is best for braising.
Bone-in dark-meat chicken parts for two—skinned if preferred
1 tbsp. butter
1 tbsp. oil
1/4 large onion, sliced (or more if you really like onion. I use Vidalia when I can get it.)
Salt and pepper
Flour and water
Melt butter and oil in small skillet just large enough for chicken. Salt and pepper chicken and brown slowly over medium heat until nicely browned on both sides. Remove chicken and pour off all but 1 tsp. oil, saving browned bits. Brown onion in drippings until brown and caramelized. Add chicken back and enough water to come half-way up the side of the chicken. Cover and simmer 30-45 min. until chicken is tender and done.
Remove chicken and keep warm. Skim any fat off the surface of the liquid. Shake 1-3 tbsp. flour in 1-3 tbsp. water to make a slurry. Stir a little at a time into broth until it thickens to gravy to serve over biscuits, potatoes or noodles. If you want, at this point you can remove the chicken from the bone. I don’t bother. Put the chicken in the gravy and simmer for about 5-10 minutes before serving.
If you prefer dumplings, thicken the juices slightly to a thin gravy. Dumplings will soak up some of the liquid. If you didn’t remove the chicken from the bone, don’t return the chicken to the pan in the step above. There won’t be enough room to cook the dumplings. Keep the pieces warm until the dumplings are cooked. Serve gravy over dumplings and chicken.
BISQUICK DUMPLINGS FOR ONE OR TWO
5-6 DUMPLINGS
1 cup Bisquick
1/3 cup milk
2-3 DUMPLINGS
1/2 cup Bisquick
2 tablespoons + 2 tsp. milk
with a fork, mix Bisquick with milk until just combined. Drop dough from a spoon onto simmering stew in mounds. Cook uncovered over low heat for 10 minutes. Cover and cook 10 minutes longer.
Irresistable Scones
Posted by Beema
These recipes are from the December 2010 issue of Southern Living Magazine, courtesy Betty Joyce Mills, Birmingham, with a basic recipe, and some variations. 8 servings.
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold butter, cut into 1/2 inch cubes
1 cup whipping cream, divided
wax paper
Preheat oven to 450°. Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 cup plus 2 tablespoons cream, stirring just until dry ingredients are moistened.
Turn dough out onto wax paper, gently press or pat dough into a 7 inch round (mixture will be crumbly). Cut the round into into 8 wedges. Place wedges 2 inches apart on lightly greased baking sheet. Brush tops with remaining 2 tablespoons cream just until moistened.
Bake at 450° for 13 to 15 minutes or until golden.
SWEET VARIATIONS:
CHOCOLATE-CHERRY SCONES: Stir in 1/4 cup dried cherries, coarsely chopped and 2 oz. coarsely chopped semisweet chocolate with the cream.
APRICOT-GINGER SCONES: Stir in 1/2 cup finely chopped dried apricots and 2 tablespoons finely chopped crystallized ginger with the cream. Drizzle with Vanilla Glaze (recipe follows below) after baking.
Cranberry-Pistachio Scones: stir in 1/4 cup sweetened dried cranberries and 1/4 cup coarsely chopped roasted salted pistachios with the cream.
BROWN SUGAR-PECAN SCONES: Substitute brown sugar for granulated sugar. Stir in 1/2 cup chopped toasted pecans with the cream.
BACON-CHEDDAR-CHIVE SCONES: Omit sugar. Stir in 1/4 cup (3 oz) shredded sharp cheddar cheese, 1/4 cup finely chopped fresh chives, 1/4 cup finely chopped cooked bacon, and 1/2 teaspoon pepper with the cream.
Vanilla Glaze: Whisk together 1 cup powdered sugar, 1 tablespoon milk and 1/2 teaspoon vanilla extract until smooth, adding up to 2 teaspoons additional milk for desired consistency. Drizzle over the top of the hot scones.
Kale-Potato-Sausage Soup (Portuguese “Caldo Verde”)
NYBirder
2 servings
1/2 medium yellow onion, peeled and minced fine
1 small garlic clove, peeled and minced
1 tablespoon olive oil
1 large russet potato (about 14 oz.), peeled and cut into 1” chunks
2-3 cups cold water
1/4 pound Portuguese or Spanish chorizo or similar sausage (I used medium-hot Italian sausage removed from the casing)
1/2 teaspoon salt
Pinch black pepper
1/4 lb. chopped kale (If the kale leaves are not young and tender, remove the tough stem before chopping.)
Saute the onion and garlic in 2 tsp. of oil. Add potatoes and sauté for five minutes. Add 2 cups water, cover, and boil gently for 20 minutes until the potatoes begin to fall apart.
Meanwhile, chop and fry the sausage in a skillet and drain, then add the kale, with remaining 1 tsp. of olive oil, salt and pepper, and cook on low for five minutes until kale begins to wilt.
Stir sausage and kale into pot of boiled potatoes. Simmer for about 20 more minutes, adding more water to get the consistency you want. Taste and adjust seasonings.
Beema’s Beef Vegetable Barley Soup
3/4 pound chuck beef, cubed
2 medium red potatoes, cubed (leave skins on)
1 (8.5 oz) can tiny sweet peas
1/4 cup sliced celery
1/2 cup diced onion
1/4 cup slivered and diced carrots
1 tomato, chopped
2/3 of a 26 oz container of beef stock (NOT broth)
2/3 cup dark cola (Dr. Pepper, Coke, Root Beer)
1/2 cup strong brewed coffee
3 to 4 tablespoons Worcestershire sauce
Black pepper
1/2 cup quick cooking barley
Put all ingredients (except barley) in Dutch oven, bring to a boil, add the barley, then cover and reduce heat to simmer and cook, stirring from time to time, for at least an hour, or up to 5 hours, maintaining enough heat to keep safe. Add more beef stock if more liquid is needed.
(I do not dredge or brown meat; the longer this soup simmers, the more tender the beef will be and the soup will thicken slightly from the added barley)
Makes about 6 bowls of hearty soup.
Little Dixie Pound Cake
Taste of Home February/March 1998, p10
One mini loaf
Prep: 10 min. Bake: 30 min. + cooling
3 tablespoons butter, softened
6 tablespoons sugar
1 egg
6 tablespoons all-purpose flour
Pinch baking soda
7 teaspoons buttermilk
1/4 teaspoon vanilla extract
1/8 teaspoon orange extract
In a small bowl, cream butter and sugar. Beat in egg. Combine flour and baking soda; add alternately with buttermilk to creamed mixture. Blend in extracts.
Pour into a greased 5-3/4-in. x 3-in. x 2-in. loaf pan. Bake at 350° for 30-35 minutes or until cake tests done. Cool for 10 minutes; remove from the pan to cool on a wire rack.
Yield: 1 mini loaf.
Nutrition Facts: 1 serving (1 slice) equals 107 calories, 5 g fat (3 g saturated fat), 38 mg cholesterol, 66 mg sodium, 14 g carbohydrate, trace fiber, 2 g protein.
Beema's Crock Pot Chili
1 1/2 lb. ground beef
1 large onion, finely chopped
2 cloves garlic, minced
1 (10 3/4 oz) can condensed tomato soup, undiluted
2 (14 1/2 oz) diced tomatoes (zesty mild green chilies variety)
2 (15 oz. each) cans dark red kidney beans
1/2 cup water
1 cup Hot n Spicy V8 Tomato Juice
1/4 cup chili powder
2 teaspoons ground cumin
Cook beef in skillet until browned, and well crumbled. Pour off fat. Combine the beef and the remaining ingredients in a 5qt. slow cooker, cover and cook on LOW 6 hours, or on HIGH 4 hours.
(Note: one exception to the rule, this is one recipe that does need to be stirred during the cooking process, to keep the ingredients well-mixed - about once an hour.)
Ultimate Panini
Tastycook
2 Servings
1 large onion, sliced
1 tablespoon canola oil
2 slices provolone cheese
1/4 pound thinly sliced deli ham
1 small tomato, sliced
4 garlic-flavored sandwich pickle slices
4 slices Italian bread (1/2 inch thick)
1 tablespoon butter, softened
In a skillet, saute onion in oil until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown.
Layer the cheese, ham, tomato, pickles and caramelized onions on two bread slices; top with remaining bread. Spread outsides of sandwiches with butter.
Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted. Yield: 2 servings.
Saucy Garlic Chicken
Tastycook
2 Servings
2 whole garlic bulb
1 tablespoon olive oil, divided
4-1/2 cups fresh baby spinach
1/2 teaspoon salt, divided
1/4 teaspoon coarsely ground pepper, divided
2 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons butter, cubed
2 tablespoons all-purpose flour
1-1/2 cups 2% milk
1-1/4 cups grated Parmesan cheese, divided
Dash ground nutmeg
Hot cooked pasta
Chopped tomato and minced fresh parsley, optional
Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs; brush bulbs with half the oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes.
Meanwhile, place spinach in a greased 11-in. x 7-in. baking dish; sprinkle with half the salt and pepper. In a large skillet, brown chicken in remaining oil on both sides; place over spinach.
In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in 1 cup cheese, nutmeg and remaining salt. Transfer to a blender; squeeze softened garlic into blender.
Cover and process until smooth. Pour mixture over chicken.
Cover and bake for 30-35 minutes or until a meat thermometer reads 160° and sauce is bubbly. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer. Serve with pasta. Sprinkle with tomato and parsley if desired. Yield: 2 servings.
Mediterranean Shrimp Skillet
Tastycook
Servings 2
4 ounces uncooked angel hair pasta
12 ounces uncooked medium shrimp, peeled and deveined
1 teaspoon olive oil
2 garlic cloves, minced
1/8 teaspoon salt
1/8 teaspoon pepper
3/4 cup chicken broth, divided
1 tablespoon lemon juice
1/4 teaspoon dried basil
1 teaspoon cornstarch
2 cups chopped fresh spinach
1/4 cup crumbled feta cheese
2 tablespoons minced fresh basil
Cook pasta according to package directions. Meanwhile, in a large skillet, saute shrimp in oil until shrimp turn pink. Add the garlic, salt and pepper; cook 1 minute longer. Remove and set aside.
In the same skillet, heat 1/2 cup broth, lemon juice and dried basil. In a small bowl, combine cornstarch and remaining broth until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in spinach and shrimp; cook until spinach is wilted.
Drain pasta; serve with shrimp mixture. Sprinkle with cheese and fresh basil. Yield: 2 servings
Marsala Pork Chops
tastycook
2 Servings
1/4 cup seasoned bread crumbs
2 bone-in center-cut pork loin chops (6 ounces each)
4-1/2 teaspoons olive oil, divided
1-1/2 cups thinly sliced onions
2 garlic cloves, minced
1/4 cup white wine or chicken broth
1-1/2 teaspoons marsala wine or chicken broth
1/8 teaspoon pepper
1/8 teaspoon salt
2 tablespoons cold butter
Hot cooked egg noodles
Place bread crumbs in a large resealable plastic bag. Add pork chops, one at a time, and shake to coat. In a large skillet, cook chops in 2 teaspoons oil over medium heat for 4-6 minutes on each side or until a meat thermometer reads 160°. Remove and keep warm.
In the same skillet, saute onions in remaining oil until tender. Add garlic; cook 2 minutes longer. Add the white wine, marsala, pepper and salt, stirring to loosen browned bits from pan. Cook, stirring occasionally, until liquid is nearly evaporated. Stir in butter until melted. Serve with pork chops and noodles. Yield: 2 servings.
Crouton Topped Garlic Soup
Tastycook
2 Servings
10 garlic cloves, peeled
1-1/2 teaspoons olive oil
1 tablespoon butter
1 large onion, halved and sliced
1-1/4 cups reduced-sodium chicken broth
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1 bay leaf
1/2 cup heavy whipping cream
CROUTONS:
1 cup cubed sourdough bread, crusts removed
1 tablespoon olive oil
1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
1/8 teaspoon salt
1/8 teaspoon pepper
TOPPINGS:
1/4 cup Gruyere cheese or shredded Swiss cheese
1 tablespoon minced fresh parsley
In a small skillet, cook garlic in oil over low heat for 3-5 minutes or until golden brown. Remove from the heat; set aside.
In a large saucepan over medium-high heat, cook onions in butter until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Add the broth, thyme, bay leaf and reserved garlic. Bring to a boil. Reduce heat; cover and simmer for 20 minutes to allow flavors to blend. Stir in cream; heat through. Discard bay leaf.
for croutons, place bread in a small bowl. Combine the oil, rosemary, salt and pepper; drizzle over bread and toss to coat. Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 15-20 minutes or until golden brown, stirring occasionally.
Divide soup among four bowls. Top with croutons, cheese and parsley. Yield: 2 servings
Champion Lamb Burgers
Tastycook
2 Servings
1 medium red onion, thinly sliced
1 teaspoon olive oil
1-1/2 teaspoons red wine vinegar
1 teaspoon minced fresh rosemary
1/2 teaspoon sugar
1/2 teaspoon stone-ground mustard
1/8 teaspoon salt
1/8 teaspoon pepper
BURGERS:
12 ounces ground lamb
1 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon pepper
2 pita pocket halves
2 teaspoons olive oil
1/2 cup spring mix salad greens
In a large skillet, saute onions in oil until tender. Add the vinegar, rosemary, sugar, mustard, salt and pepper; cook 5 minutes longer. Keep warm.
Crumble lamb into a large bowl; sprinkle with garlic, salt and pepper and mix well. Shape into two patties. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a meat thermometer reads 160° and juices run clear.
Brush pita pockets with oil; lightly grill on both sides. Serve burgers in pita pockets with lettuce and onions. Yield: 2 servings.
Sloppy Joe Manicotti Bake
Mac
1 12-piece package manicotti shells
1 tablespoon extra virgin olive oil
1 small onion, finely chopped
3/4 pound lean ground beef
1 can tomato sauce (28 ounces) divided
1 tablespoon brown sugar
2 tablespoons Worcestershire sauce
Salt I didn't put any salt (that's just me)
1 cup shredded cheddar cheese
Directions:
In a large pot of boiling, salted water, cook the pasta until al dente, about 8 minutes. Drain and rinse with cold water.
Meanwhile, in a large skillet, heat the EVOO over medium heat, add the onion and cook until softened, about 5 minutes.
Add the beef and brown it, breaking it up as it cooks, about 5 minutes. Stir in 2 cups of the tomato sauce, the brown sugar and the Worcestershire sauce and simmer for 5
minutes. Let cool slightly.
Drizzle a 9 inch x 13 inch casserole dish with 1/4 cup of the remaining tomato sauce. Stuff each manicotti shell with the meat mixture and place them side by side in the casserole dish.
Spoon the remaining tomato sauce over the manicotti and top with the cheese. Bake until golden and bubbly about 15 minutes. I put in at 350.
Carrot Cake for Two
Birder
Source: “The After 50 Cookbook” by Donna Hamilton
Size : 8” square cake
1 cup sugar
2/3 cup oil
2 eggs
1 cup unsifted flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 1/2 cup carrots(about 1 1/2) -- grated
1/2 cup chopped nuts
Mix together sugar, oil, and eggs; stirring until well blended and sugar is dissolved. Mix together flour, soda, cinnamon and salt; then gradually add to sugar mixture, stirring until thoroughly blended. Fold in carrots and nuts. Pour into greased 1 1/2 qt. baking dish. Bake 350 for about 30 min. Cool and frost with cream cheese frosting.
FROSTING:
3 oz. cream cheese
1/2 stick butter, softened
1/2 box powdered sugar, sifted
1 tsp. maple flavoring or vanilla
Mix cream cheese and butter together until smooth. Gradually add in the powdered sugar. Stir in flavoring. Note: This is just enough for an 8 or 9 inch cake.
Death by Chocolate Cupcakes
SHelleyCA”AZ
1 cup moist-style chocolate cake mix (Betty Crocker brand)
1 25 calorie diet hot cocoa mix (fat-free)
1/4 cup fat-free liquid egg substitute (egg beaters etc....)
2 teaspoons mini chocolate chips
Place cocoa mix in a heat proof bowl or coffee cup...add in 1/2 cup boiling water...stir to get all mixed up.....let cool....place cake mix in a small mixing bowl and add in cocoa and egg beaters...stir to combine...about 2 minutes...spray cupcake liners and place in a muffin pan...evenly spoon batter into cups and sprinkle with chocolate chips...
Heat oven to 350 degrees and bake for 15-20 minutes....
Razzle Dazzle Chocolate Raspberry Cupcakes
Shelley CA”AZ
1 cup moist-style chocolate cake mix (B Crocker)
1 25 calorie cocoa mix (fat-free)
3/4 cup raspberries
1/4 cup egg beaters
1 tablespoon mini chocolate chips
1/8 teaspoon baking powder
pinch of salt
In heat proof bowl or coffee cup place cocoa mix and 1/2 cup boiling water...stir to combine and let cool...transfer to blender and add in raspberries and egg beaters, puree until blended...or mash the berries with a fork and combine in a bowl with cocoa and egg beaters...that is what i did......place cake mix, baking powder and salt in a small mixing bowl...pour cocoa and raspberries over and stir about 2 minutes till blended....spray 6 cupcake liners and place in muffin pan....evenly spoon into cupcake liners and sprinkle with chocolate chips...
Heat oven to 350 degrees and bake for 15-20 minutes
You can also frost these if you wanted to...or use whipped cream instead...or just a sprinkle of powdered sugar...
Half a Cake
Geema
Here's how to use half of the box of cake mix to make a smaller cake. Save the rest for another time! Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes
1-3/4 cups mix from 18-ounce box of cake mix
2/3 cup liquid
1/4 cup oil
1 egg
Preheat oven to 350°F. Spray an 8" square or round cake panwith nonstick baking spray containing flour and set aside. In medium bowl, combine cake mix, liquid, oil, and egg; mix until combined, then beat for 1 minute at medium speed. Pour into pan. Bake for 30-40 minutes or until toothpick inserted in center comes out clean. Let cool completely, then frost or dust with powdered sugar. I myself like to use a whole can of ready-to-spread frosting on this small cake!
This easy recipe is a good choice if you have a smaller family, or if you only need to make a small cake for another recipe, such as a trifle or cake pops.
You can customize this recipe by stirring in a small amount of other ingredients; about half a cup. You could add some chocolate chips, nuts, dried cherries or cranberries, sprinkles, or anything else
Serves 4-6 busycooks.about.com/od/sheetcakes/r/halfacake.htm
Cream Cheese Frosting
Geema
This delicious frosting recipe adds cream cheese to a traditional buttercream, adding wonderful flavor and richness while cutting sweetness.
Prep Time: 15 minutes Total Time: 15 minutes
8 oz. pkg. cream cheese, softened (4 oz or ½ of 8 oz pkg)
6 Tbsp. butter, softened (3 Tbsp)
3 cups powdered sugar (1 1/2 C)
dash salt (pinch or less salt)
2-4 Tbsp. light cream (1 to 2 Tbsp)
1 tsp. vanilla (1/2tsp)
In large bowl, combine cream cheese and butter and beat until light and fluffy. Alternately add powdered sugar and light cream, beating until desired spreading consistency. Beat in salt and vanilla; use to frost cake. Should be enough for 1/2 cake recipe. In (...) is 1/2 the recipe. busycooks.about.com/od/frostingrecipes/r/creamchfrost.htm
Coffee Cake for 1 or 2
Birder
3-4 servings
1 egg
1 tbsp. oil
1/4 cup milk
1/2 tsp. vanilla extract
1/4 cup sugar
3/4 cup buttermilk biscuit mix
Cooking spray
TOPPING:
1 tsp. sugar
1/4 tsp. cinnamon
2-3 tbsp. coarsely chopped walnuts or pecans (put in a baggie and smash)
Glaze:
1/4 cup powdered sugar
1 tsp. honey or molasses
1/2 to 1 tsp. water or milk
Grease a 9”x5” loaf pan or 6" round
Preheat oven to 350°. Prepare cinnamon sugar topping: combine ingredients in cup and mix well.
In another bowl, beat egg. Add oil, blend in milk, vanilla and sugar. Stir in buttermilk biscuit mix and beat vigorously for 1-2 minutes until smooth. Pour batter into pan and sprinkle topping evenly over top.
Bake 20 minutes or until the cake springs back when lightly touched. Cool in pan on rack 5-10 minutes.
Prepare honey glaze: Blend powdered sugar, honey and 1/2 tsp water or milk in a small bowl. Mix until smooth and syrupy. Add more liquid if needed. Drizzle glaze over top. Serve warm or cold.
My Mother’s Chicken Cacciatore for Two
Birder
Chicken leg quarters, sectioned and skinned, make an economical choice for this recipe. Canned mushrooms could be used instead of fresh. with chicken in the freezer, this could easily be a pantry meal. This freezes well.
3 servings
1 1/2 lb. bone-in chicken legs and/or thighs, skin removed and fat trimmed
1/4 c. flour
1/2 tsp. salt
1/4 tsp. pepper
3 tbsp. olive oil
1/2 medium onion chopped
1 medium clove garlic
4 oz. (or more) sliced fresh mushrooms
3 oz. (1/2 can) tomato paste
1 cup water
1/4 tsp. dried thyme leaves
1/4 tsp. dried parsley
1/4 tsp. dried oregano
1/4 tsp. allspice
1/2 tsp. salt
1/8 cup dry white wine
Cooked spaghetti
Coat chicken with flour, salt, and pepper. Brown in oil on medium-high heat in a deep, medium non-stick skillet or pot. Remove.
Add garlic, onion, mushrooms. Cook and stir on medium heat for a few minutes, then add tomato paste and mix it well with the vegetables. Continue stirring and scraping every little while until the tomato paste loses its raw flavor and bright-red color. This adds flavor—be careful not to scorch it.
Gradually whisk in the hot water, making sure the tomato paste is well blended. Add seasonings except for wine. Return chicken and gently stir to cover chicken with sauce. Simmer slowly, partially covered, for 45 minutes, thinning with water if the sauce gets too thick. Add wine and simmer until the sauce is the desired thickness. Serve with spaghetti.
Pork Medallions in Mustard Sauce
Tastycook
2 Servings
1/4 cup reduced-sodium chicken broth
1 tablespoon thawed apple juice concentrate
2-1/4 teaspoons stone-ground mustard
1/2 pound pork tenderloin, cut into 1/2-inch slices
1/8 teaspoon salt
1/8 teaspoon pepper
1-1/2 teaspoons olive oil
1 garlic clove, minced
1/2 teaspoon cornstarch
1 tablespoon cold water
1-1/2 teaspoons minced fresh parsley
In a small bowl, combine the broth, juice concentrate and mustard; set aside.
Sprinkle pork with salt and pepper. In a small nonstick skillet, brown pork in oil. Remove and set aside.
Add garlic to the pan; saute for 1 minute. Add reserved broth mixture, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until liquid is reduced to about 3 tablespoons.
Return pork to the pan; cover and cook over low heat for 3-4 minutes or until meat is no longer pink. Combine cornstarch and water until smooth; add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley. Yield: 2 servings.
Nutrition Facts: 3 ounces cooked pork equals 193 calories, 7 g fat (2 g saturated fat), 63 mg cholesterol, 356 mg sodium, 6 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.
Pork Medallions in Mustard Sauce for Two published in Healthy Cooking October/November 2009
Andrea's Homemade Tomato Soup for 2
1 Tbs butter
¼ cup onion, finely chopped
1 garlic clove, minced
14 oz diced tomatoes, drained with 3/4 cup of the juice reserved
1 ½ tsp light brown sugar
1 tsp tomato paste
1 ½ tsp all-purpose flour
½ cup chicken broth
1/8 cup heavy cream
1/4 tsp salt
1/8 tsp black pepper
Pinch cayenne pepper (about ½ that of black pepper)
Melt the butter in a 3-4 quart saucepan over medium high heat. Add the onions and garlic and cook for a minute, stirring occasionally.
Add drained tomatoes, brown sugar, and tomato paste. Continue to cook stirring occasionally, until the onion is softened and the tomatoes begin to caramelize, about 10-12 minutes.
Stir in the flour and cook another minute. Slowly stir in the broth and reserved tomato juice. Scrape up any browned bits. Bring to a simmer and cook for 10 minutes. Puree the soup with an immersion blender (in or batches in blender or food processor) until smooth.
Stir in salt and peppers. Stir in cream and bring to a slow simmer and then removing from the heat. Adjust seasonings if necessary.
Creamy Tomato and Shrimp Chowder
Birder
Source: Better Homes and Gardens “Everyday Easy Recipes”
Time to make: 18 minutes
2 servings
1/2 tablespoon olive oil
1/2 cup chopped celery
1/4 cup chopped onion
1 (14.5 oz.) can chopped tomatoes with basil, garlic, and oregano, undrained (I used plain chopped tomatoes and added basil paste from a tube, a clove of chopped garlic, and a pinch of oregano.)
4-6 oz. peeled, deveined cooked medium shrimp
1/4 cup whipping cream
1/4 cup water
Salt and freshly ground black pepper
Slivered fresh basil (optional)
In a large saucepan, heat olive oil over medium heat. Add celery and onion and cook until just tender.
Stir in undrained tomatoes and water; heat through. (If adding your own garlic, basil, and oregano, cook garlic with the celery and onion. Add the herbs with the tomatoes and simmer a little while to meld flavors.) Add shrimp, whipping cream. Cook over medium heat until just heated through—do not boil or overcook shrimp. Season to taste with salt and pepper.
Honey Pancakes
CanNerd
Servings: 4
4 oz self-rising flour
2 Tbs caster sugar
1 egg, beaten
1/4 pint milk
1/4 pint clear honey
TO DECORATE:
banana pieces
fig and kiwi halves
1. Lightly grease a heavy-based frying pan and 4 crumpet rings.
2. Sieve the flour into a large mixing bowl and stir in the caster sugar. Make a well in the center and stir in the beaten egg and milk to form a batter.
3. Heat the frying pan over a medium heat and place the crumpet rings inside. Spoon half the batter into the crumpet rings and cook for 2 to 3 minutes. Remove the crumpet rings, then turn the pancakes over and continue to cook for 3 minutes. Repeat with the remaining batter.
4. Meanwhile, place the honey in a pan and heat gently for 2 minutes. Arrange the pancakes on a serving plate and drizzle the warmed honey over the top. Decorate with banana pieces, fig and kiwi halves, and serve immediately with fresh cream if desired.
Mary's Scratch Pancakes
Lilly
Read more about it at www.cooks.com/rec/view/0,165,159174-238204,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.
1 1/2 c. self-rising flour
1 egg
1 tbsp. sugar
1 tsp. vanilla
1 tbsp. oil
1 1/2 c. sweet milk
Mix together; cook and enjoy with favorite syrup
Zuppa Toscana (Low-Fat Version of Olive Garden’s)
Birder
3 servings
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1/2 large onion, chopped
1/2 garlic clove, pressed or minced fine
2 cups low fat, low salt chicken broth (or one 14.5 oz. can)
1 1/8 to 1 1/4 lb. russet potatoes, peeled and cubed
1/2 bunch green onions, sliced
1/16 teaspoon salt or less (taste and add at very end)
1/8 teaspoon ground black pepper
Extra crushed fennel seeds (optional, to taste)
Crushed red pepper flakes (optional, to taste)
1/2 cup milk (I used 1% milk)
1/2 lb. loose hot Italian sausage, regular or turkey, removed from casing
1 cup (or more) sliced kale
Melt butter in a pot over low heat, and whisk in all-purpose flour until smooth. Cook, whisking constantly, 1 minute. Whisk in chopped onion and pressed garlic, and cook 1 minute. Gradually whisk in chicken broth until blended. Add cubed potato and next 3 ingredients. Bring mixture to a boil; cover, reduce heat, and simmer, stirring often, 15 minutes or until cubed potato is almost tender. If you want to thicken it, remove some potato chunks and puree in a blender or blend in pot with hand blender. Add back to pot.
While the soup is cooking, in a separate skillet fry Italian hot sausage until browned and drain well on paper towels. Add to the soup along with chopped kale and simmer on low for 10 more minutes.
Stir in milk, and cook until soup is thoroughly heated. Thin with extra broth or milk if soup is too thick.
Utica Mushroom Stew
Birder—My version of a central NY favorite
4 servings
1 lb. loose Italian medium or hot sausage (slice the casing to remove)
1 medium yellow onion cubed
1 red bell pepper cubed (or 2 large green cubanelles)
1 tablespoon minced garlic
Olive oil
2 1/2 tbsp. fresh flat leaf Italian parsley, chopped
1 lb. sliced or halved/quartered mushrooms (I prefer the bigger pieces of crimini or baby portobellas)
1 28-oz. can crushed tomatoes (or whole tomatoes whizzed in the blender)
1 tsp. salt
1 tsp. black pepper
Fry diced onions, peppers, and garlic in oil until onions are clear. Add sausage and cook it through. Add mushrooms and tomatoes with all seasonings. Simmer on low uncovered for 1-3 hours until it's thickened to your taste. In the crock pot (won’t be as thick) on high for 3 hours or 6 hours on low. If you are using the crock pot and like it thicker, you might add a dab of tomato paste--I haven't tried it.
Serve over rigatoni or ziti or sliced Italian bread with Pecorino Romano cheese on top . . . or in a bowl with a loaf of crusty bread on the side. Freezes well.
Lasagne Bake for 2
Kraft/Tasty
2 lasagne noodles, uncooked
1/2 lb. (225 g) extra-lean ground beef
1/2 cup chopped onions
1 clove garlic, minced
1 cup undrained canned diced tomatoes (1/3 of 796-mL/28-fl oz can)
2 Tbsp. Philadelphia Cream Cheese Spread
4 cups loosely packed baby spinach leaves
1/2 cup Kraft 4 Cheese Italiano Shredded Cheese, divided
HEAT oven to 350ºF.
COOK noodles as directed on package, omitting salt.
MEANWHILE, brown meat with onions and garlic in large nonstick skillet. Add tomatoes and cream cheese spread; cook and stir 2 to 3 min. or until cream cheese is melted and mixture just comes to boil. Add spinach; cook and stir 1 min. Remove from heat. Add 1/4 cup shredded cheese; stir until melted.
DRAIN noodles. Spoon 1/3 cup spinach mixture into each of 2 (500-mL) ramekins; top with noodle, letting excess noodle extend over rim of ramekin. Top each with 1/3 cup spinach mixture; fold noodle back over dish to cover filling. Repeat until all filling is folded between noodle layers; top with remaining shredded cheese.
BAKE 20 min. or until heated through. Let stand 5 min. before serving
Chocolate Souffle for 2
Kraft/Tasty
1 egg, separated
2 Tbsp. sugar
1 Tbsp. butter
1 Tbsp. flour
1/4 cup milk
1 square Baker's Semi-Sweet Chocolate, finely chopped
HEAT oven to 325ºF.
BEAT egg white and sugar in small bowl with mixer on high speed 1 to 2 min. or until stiff peaks form; set aside.
MELT butter in small saucepan on medium heat. Stir in flour until well blended. Add milk; cook and stir 30 sec. or until thickened. Remove from heat. Add chocolate; stir until melted. Add egg yolk to mixture; mix well. Gently stir in egg white just until blended.
POUR into 2 (150-mL) ramekins; place on baking sheet,
BAKE 30 to 32 min. or until soufflés are puffed and centres are set. Serve immediately.
Easy Shrimp Pasta for 2
Kraft/Tasty
2 Tbsp. Kraft Signature Balsamic Vinaigrette Dressing
1/2 lb. (225 g) uncooked large shrimp, peeled, deveined
120 g fettuccine, uncooked
1 tomato, chopped
60 g (1/4 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed
2 Tbsp. chopped fresh basil, divided
2 Tbsp. Kraft 100% Parmesan Finely Shredded Cheese
POUR dressing over shrimp in small bowl. Refrigerate 20 min. to marinate.
COOK pasta as directed on package. Meanwhile, heat large skillet on medium heat. Add shrimp; cook 3 min. or until shrimp turn pink, stirring frequently. Use slotted spoon to remove shrimp from skillet; cover to keep warm.
ADD tomatoes, cream cheese and 1 Tbsp. basil to same skillet; cook and stir 3 min. or until well blended. Add shrimp; cook until heated through, stirring occasionally.
DRAIN pasta. Place on large platter; top with shrimp mixture, remaining basil and shredded cheese.
Foil-Pack Fish Florentine for Two
Kraft/Tasty
2/3 cup instant brown rice, uncooked
1 cup warm water
1 halibut fillet (1/2 lb./225 g), cut crosswise in half
2 cups baby spinach leaves, coarsely chopped
2 Tbsp. Kraft Calorie-Wise Sun-Dried Tomato & Oregano Dressing
1 Tbsp. Kraft 100% Parmesan Light Grated Cheese
HEAT oven to 375ºF.
SPOON 1/3 cup rice onto centre of each of 2 large sheets heavy-duty foil. Fold up all sides of foil slightly to form rim. Pour 1/2 cup water over each mound of rice; top each with 1 fish piece. Surround with spinach; drizzle with dressing.
BRING up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place packets in single layer in shallow pan.
BAKE 15 min. or until fish flakes easily with fork. Cut slits in foil with sharp knife to release steam before opening packet. Top with cheese.
Spinach Stuffed Chicken Breasts
Kraft/Tasty
1/3 cup water
2 Tbsp. Kraft Signature Roasted Red Pepper with Parmesan Dressing, divided
2 cups fresh spinach leaves, chopped
2/3 cup dry Stove Top Stuffing Mix for Chicken
1 Tbsp. coarsely chopped roasted red peppers
2 small boneless skinless chicken breasts (1/2 lb./225 g), pounded to 1/4-inch thickness
1/4 cup Kraft Mozzarella Shredded Cheese
HEAT oven to 350°F.
BRING water and 1 Tbsp. dressing to boil in large skillet on medium-high heat. Stir in spinach, stuffing mix and peppers; cover. Remove from heat. Let stand 5 min.
PLACE chicken, top-sides down, on cutting board; spread with stuffing mixture. Starting at 1 short end, tightly roll up each breast. Place, seam-sides down, in 8-inch square baking dish. Brush with remaining dressing.
BAKE 35 min. or until chicken is done (170ºF). Sprinkle with cheese; bake 5 min. or until melted.
Quick Maple Topped Pork Chops with Cranberries
Kraft/Tasty
3 cups plus 2 Tbsp. water, divided
1/2 cup orzo pasta, uncooked
1 cup cut fresh green beans (1-inch lengths)
2 bone-in pork chops (3/4 lb./340 g)
2 Tbsp. Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing, divided
1/2 cup fresh or thawed frozen cranberries
1/4 cup maple syrup, divided
1 clove garlic, minced
2 tsp. soy sauce, divided
1/4 cup finely chopped red onions
BRING 3 cups water to boil in large saucepan. Add pasta; simmer on medium-low heat 8 min., adding beans for the last 3 min.
MEANWHILE, cook chops in 1 Tbsp. dressing in skillet on medium heat 3 to 4 min. on each side or until chops are browned on both sides and done (160ºF). Remove chops from skillet; cover to keep warm. Add cranberries, 2 Tbsp. syrup, garlic, 1 tsp. soy sauce and remaining water to skillet; cook on medium-high heat 3 to 5 min. or until reduced by half.
DRAIN pasta; rinse. Combine onions, remaining syrup, dressing and soy sauce. Add to pasta; mix lightly. Serve with chops and cranberry sauce.
Easy Tiramisu for 2
Kraft/Tasty
12 Nilla Vanilla Wafers, divided
2 Tbsp. hot water
1 tsp. Maxwell House Instant Coffee Original Roast
2 Jell-O Non-Refrigerated Vanilla Whirl Pudding Snacks (99 g each)
1/4 cup thawed Cool Whip Whipped Topping
1 tsp. unsweetened cocoa powder
RESERVE 2 wafers for later use. Coarsely crush remaining wafers; spoon into 2 dessert dishes.
MIX water and coffee; drizzle over wafer crumbs.
TOP with pudding, Cool Whip and cocoa powder. Garnish with reserved wafers.
Homemade Cream-Style Soup Mix
Birder
Source: Taste of Home Cooking for Two
Yield: 3 cups (equivalent to 16 half-cans of condensed soup or 8 whole cans)
2 cups nonfat dry milk powder
1/2 cup plus 2 tablespoons cornstarch
1/2 cup mashed potato flakes
1/4 cup chicken bouillon granules
2 teaspoons dried parsley flakes
2 teaspoons dried minced onion
1 teaspoon dried celery flakes
1 teaspoon dried minced garlic
1 teaspoon onion powder
1/2 teaspoon dried marjoram
1/4 teaspoon garlic powder
1/8 teaspoon white pepper
In a small bowl, combine all ingredients. Store in an airtight container in a cool dry place for up to 1 year.
Use as a substitute for half of a 10-3/4-oz. Can of condensed cream of chicken, mushroom or celery soup.
In a microwave-safe bowl, whisk 2/3 cup water and 3 tablespoons soup mix. Microwave, uncovered, on high for 2 to 2-1/2 minutes or until thickened and bubbly, whisking occasionally. (If you want to do the equivalent of a whole can, just double everything and cook a little longer.)
FOR MUSHROOM SOUP, add 1/4 to 1/2 cup sauteed sliced mushrooms.
FOR CELERY SOUP, add 1/8 teaspoon celery salt or one sauteed sliced or chopped celery rib.
Bubbling Fish Bake
Source: Taste of Home “Cooking for One or Two Cookbook”
2 servings.
1/2 cup sliced fresh mushrooms
2 tablespoons chopped onion
1 tablespoon plus 1 teaspoon butter, divided
2/3 cup water
3 tablespoons Homemade Cream-Style Soup Mix
1 cup cooked elbow macaroni
1 can (7-1/2 ounces) salmon, drained, bones and skin removed
1/2 cup shredded cheddar cheese, divided
1/4 cup milk
1 tablespoon dry bread crumbs
In a small saucepan, saute mushrooms and onion in 1 tablespoon butter until tender. Whisk in water and homemade cream-style soup mix; bring to a boil, whisking frequently. Add the macaroni, salmon, 6 tablespoons cheese and milk.
Pour into a greased 1-qt. baking dish. Melt remaining butter; stir in bread crumbs. Sprinkle over casserole. Top with remaining cheese.
Bake, uncovered, at 350° for 24-28 minutes or until golden brown and bubbly.
Grilled Chicken with Cream Sauce
Source: Taste of Home Cooking for 2
2 servings
1/2 cup chopped fresh mushrooms
2 teaspoons butter
3 tablespoons Homemade Cream-Style Soup Mix
2/3 cup water
3 ounces uncooked spaghetti
1/4 teaspoon coarsely ground pepper, divided
1/8 teaspoon seasoned salt
2 boneless skinless chicken breast halves (5 ounces each)
1/2 cup half-and-half cream
1/4 cup white wine or chicken broth
1 tablespoon dried minced onion
2 garlic cloves, minced
1 teaspoon cornstarch
1 teaspoon cold water
In a small skillet, saute mushrooms in butter until tender. In a microwave-safe bowl, whisk soup mix and water until smooth. Microwave, uncovered, on high for 2 minutes, whisking occasionally. Stir in mushrooms and set aside.
Cook spaghetti according to package directions. Meanwhile, sprinkle 1/8 teaspoon pepper and seasoned salt over both sides of chicken. Grill, covered, over medium heat for 5-7 minutes on each side or until juices run clear.
In a nonstick saucepan, combine the cream, wine or broth, onion, garlic, mushroom mixture and remaining pepper. Bring to a boil, stirring occasionally. Combine cornstarch and cold water until smooth; stir into cream sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain spaghetti; top with chicken and sauce.
Stuffing Chicken Casserole
Taste of Home “Cooking for One or Two Cookbook” /Birder
2 servings
4-2/3 cups water, divided
2 boneless skinless chicken breast halves
1 small onion, quartered
1 celery rib, cut into 1-inch pieces
1 large carrot, cut into 1-inch pieces
Salt and pepper to taste
2 cups herb stuffing mix
1/4 cup butter, melted
3 tablespoons Homemade Cream-Style Soup Mix (previously posted)
1/2 cup sour cream
1/2 cup frozen peas
In a large saucepan, combine 4 cups water, chicken, onion, celery, carrot, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until chicken juices run clear and vegetables are tender. Remove and set aside chicken and carrot. Strain broth, discarding remaining vegetables. Set aside 1/2 cup chicken broth. (Discard or save remaining broth for another use.)
In a bowl, combine stuffing mix and butter. In a microwave-safe bowl, whisk together the soup mix and the remaining water. Microwave, uncovered, on high for 1-1/2-2 minutes, whisking occasionally. Add sour cream and reserved broth. Stir soup mixture into stuffing mixture. Place half the stuffing mix in a greased shallow 5-cup baking dish; top with reserved chicken and carrots, then peas. Cover with remaining stuffing mix. Cover and bake at 350° for 20-30 minutes or until heated through.
Pumpkin Pie French Toast
Red savage
2 large eggs
1/2 cup pumpkin puree
1/2 cup milk
1 tsp vanilla extract
1 tsp pumpkin pie spice
4 slices of bread (pref. challah or brioche)
In a large bowl, whisk together eggs, pumpkin puree, milk, vanilla, pumpkin pie spice until smooth. Pour into a shallow dish.
Preheat frying pan or griddle over medium-high heat. Lightly grease with butter or nonstick spray.
Soak each slice of bread in the egg mixture, turning once to coat thoroughly.
Cook French toast on preheated griddle until it is cooked through, meaning no liquid should run out when lightly pressed.
Dust plate with ground cinnamon or additional pumpkin pie spice and serve with lots of maple syrup.
Makes 2 servings of 2 slices each. Recipe can easily be doubled or tripled
Tourtiere
Tasty
1-1/2 cups cubed peeled potatoes
2 lb lean ground pork
2 cups sliced mushrooms
3/4 finely chopped celery
3/4 cup chicken stock
2 onions, finely chopped
3 cloves garlic minced
3/4 tsp salt
1/2 tsp pepper
1/2 dried savory
1/2 tsp dried thyme
1/4 tsp ground cloves
1/4 tsp cinnamon
1 Really Flaky Pastry
1 egg yolk
Meanwhile, in deep skillet, saute pork over medium-high heat, mashing with fork, until no longer pink, about 8 minutes. Drain off fat.
Add mushrooms, celery, stock, onions, garlic, salt, pepper, savory, thyme, cloves, cinnamon and bay leaf; bring to boil. Reduce heat, cover and simmer until almost no liquid remains, about 25 minutes. Discard bay leaf. Mix in potatoes. Let cool.
On lightly floured surface, roll out 1 of the pastry discs to scant 1/4-inch (5 mm) thickness. Fit into 9-inch (23 cm) pie plate. Spoon in filling. Roll out remaining pastry. Brush pie rim with water; cover with top pastry and press edge to seal. Trim and flute.
Roll out scraps; cut out holiday shapes. (Make-ahead: Wrap tourtiere and shapes separately; refrigerate for up to 24 hours. Or overwrap in heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator. Add 20 to 30 minutes to baking time, covering with foil after 45 minutes; remove foil for last 10 minutes.)
Mix egg yolk with 2 tsp (10 mL) water; brush three-quarters over top. Arrange cutouts on top; brush with remaining egg wash. Cut steam vents in top.
Bake in bottom third of 400 F (200 C) oven until hot and golden brown, about 50 minutes.