Post by nybirder on Sept 30, 2016 14:39:50 GMT -5
Cooking for Two
2010 November Recipes
Chunky Chicken Noodle
Two Potato Soup
Meatballs With Spaghetti Sauce
Beefy Mushroom Soup
Tangy Baked Beans
Stuffed Acorn Squash
Crumb Topped Baked Fish
Pumpkin Muffins
Pumpkin Chip Muffins
Pumpkin Cranberry Loaf
Baked Cheese Olives
Salami Crisps
Roasted Radishes
Shrimp Sticks
Short Ribs Of Beef In Red Wine Sauce
Golden Sea Bass
Short Ribs
Pecan Chicken
Green Bean Casserole
Greek Lemon-Chicken Soup (Avgolemono
Avgo Lemino Soup
Cream Cheese Chocolate Chip Cookies
Rotini with Chicken, Artichokes And Black Olives
Official Natchitoches Meat Pie Festival Meat Pie
Ground Beef Pasty
Roasted Turkey with Carrots And Shallots For Two
Pie in A Jar
Mini Green Bean Casserole
Creamy Green Bean Casserole
Potato Encrusted Baked Fish
Wild West Wellingtons
Parmesan Herb Loaf
Apple-Bacon Egg Bake
Lemony Mushroom-Orzo Soup
Cranberry and Pork
Porcupine Meatballs
Bacon, Cremini & Brie Potatoes
BLT Salad
Caramel Pumpkin Tiramisu
Easy Sausage & Ravioli
Maple Horseradish Beets
Shrimp & Tortellini In Tomato Cream
Brandied Cranberries
Maple Pumpkin Pie For Two
Sweet Potato Puff
Cranberry Clusters
Festive Pecan Pie
Molten Lava Rum Cakes
Home Made Tomato Soup
Spicy Shrimp Sandwich with Chipotle Avocado Mayonnaise
Glazed Carrots for 2
A Cup of Coffee Cake
Chunky Chicken Noodle
2 Servings
Cooking for 2/Tasty
Prep/Total Time: 25 min.
1/4 cup diced carrot
2 tablespoons diced celery
2 tablespoons chopped onion
1 teaspoon butter
2-1/2 cups Progresso ® Chicken Broth
2/3 cup diced cooked chicken
1/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
Dash pepper
1/2 cup uncooked medium egg noodles
1 teaspoon minced fresh parsley
In a large saucepan, saute the carrot, celery and onion in butter until tender. Stir in the broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until tender. Sprinkle with parsley. Yield:2 servings.
Nutrition Facts: 1-3/4 cups (prepared with reduced-sodium broth) equals 173 calories, 6 g fat (2 g saturated fat), 56 mg cholesterol, 1,144 mg sodium, 11 g carbohydrate, 1 g fiber, 19 g protein.
Two Potato Soup
Cooking for 2/Tasty
3 Servings
Prep/Total Time: 30 min.
Ingredients
1/2 pound small unpeeled red potatoes, cut into chunks
1/2 pound medium russet potatoes, peeled and cut into chunks
1 can (14-1/2 ounces) Progresso ® Reduced-Sodium Chicken Broth
1 cup water
1/4 cup chopped onion
2 teaspoons canola oil
1 tablespoon all-purpose flour
1/4 cup 2% milk
2 tablespoons evaporated milk
3 tablespoons cream cheese, cubed
1 tablespoon minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon white pepper
1/3 cup shredded Swiss cheese
Directions
Place the potatoes in a large saucepan; add broth and water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until almost tender. Meanwhile, in a small skillet, saute onion in oil until tender; add to potatoes.
In a small bowl, combine the flour, milk and evaporated milk until smooth; add to potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cream cheese, parsley, salt and pepper. Cover and simmer for 5-10 minutes or until cream cheese is melted and potatoes are tender, stirring occasionally. Garnish with Swiss cheese. Yield: about 3 cups.
Nutritional Analysis: 1 cup (prepared with reduced-fat cream cheese, fat-free evaporated milk and reduced-fat Swiss cheese) equals 245 calories, 8 g fat (3 g saturated fat), 17 mg cholesterol, 689 mg sodium, 33 g carbohydrate, 3 g fiber, 12 g protein.
Meatballs with Spaghetti Sauce
Tasty
2 Servings
Prep: 30 min. Bake: 25 min.
Ingredients
1/2 cup soft bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon 2% milk
1 egg, lightly beaten
1-1/2 teaspoons minced fresh parsley
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
6 ounces lean ground beef
2 ounces ground pork
SAUCE:
1/2 cup chopped onion
1 garlic clove, minced
1 tablespoon olive oil
1 can (14-1/2 ounces) whole tomatoes, quartered
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 cup water
3 tablespoons minced fresh parsley
1 teaspoon sugar
1 teaspoon dried basil
1/4 teaspoon pepper
Hot cooked spaghetti
Directions
In a large bowl, combine the first eight ingredients. Crumble beef and pork over mixture and mix well. Shape into 1-3/4-in. balls.
Place meatballs on a greased rack in a shallow baking pan. Bake at 350° for 25-30 minutes or until meatballs are no longer pink; drain.
Meanwhile, in a large saucepan, saute onion and garlic in oil until tender. Stir in the tomatoes, tomato sauce and paste, water, parsley, sugar, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally.
Add meatballs to sauce; simmer 5 minutes longer or until heated through. Serve with spaghetti. Yield: 2 servings.
Nutrition Facts: 1-1/2 cups sauce and 5 meatballs (calculated without spaghetti) equals 544 calories, 24 g fat (8 g saturated fat), 186 mg cholesterol, 1,445 mg sodium, 46 g carbohydrate, 9 g fiber, 37 g protein
Beefy Mushroom Soup
Cooking for 2/Tasty
3 Servings
Prep/Total Time: 30 min.
Ingredients
1 medium onion, chopped
1/2 cup sliced fresh mushrooms
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups Progresso ® Beef Broth
2/3 cup cubed cooked roast beef
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon pepper
1/8 teaspoon salt
Dash hot pepper sauce
1/4 cup shredded part-skim mozzarella cheese, optional
Directions
In a large saucepan, saute onion and mushrooms in butter until onion is tender; remove with a slotted spoon and set aside. In a small bowl, whisk flour and broth until smooth; gradually add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Add the roast beef, garlic powder, paprika, pepper, salt, pepper sauce and onion mixture; cook and stir until heated through. Garnish with cheese if desired. Yield: 3 cups.
Nutrition Facts: 1 cup (prepared with reduced-fat butter; calculated without mozzarella cheese) equals 151 calories, 6 g fat (3 g saturated fat), 42 mg cholesterol, 472 mg sodium, 11 g carbohydrate, 1 g fiber, 14 g protein.
Tangy Baked Beans
Cooking for 2/Tasty
Prep: 10 min. Bake: 25 min.
2 bacon strips, cut into 1-inch pieces
2 tablespoons strong brewed coffee
4 teaspoons brown sugar
1 teaspoon cider vinegar
1/4 teaspoon ground mustard
1/8 teaspoon salt
1 can (8.3 ounces) baked beans, undrained
1/2 cup chopped onion
Directions
In a small skillet, cook bacon over medium heat until partially cooked but not crisp. Meanwhile, in a small saucepan, combine the coffee, brown sugar, vinegar, mustard and salt. Bring to a boil; cook and stir for 2-3 minutes or until sugar is dissolved. Stir in beans and onion.
Drain bacon on paper towels. Divide the bean mixture between two 6-oz. ramekins or custard cups coated with cooking spray. Top with bacon. Bake at 350° for 25-30 minutes or until bubbly. Yield: 2 servings.
Nutrition Facts: 1/2 cup equals 213 calories, 5 g fat (2 g saturated fat), 14 mg cholesterol, 741 mg sodium, 36 g carbohydrate, 7 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1/2 lean meat
My Stuffed Acorn Squash
NYBirder
Serves 1 or 2, depending on size of squash and appetite
If cooking for one, save half the prepared stuffing in a Ziplock bag for the next day or freeze. Prepare half a squash fresh in the microwave, warm stuffing in microwave, stuff, and continue with recipe.
1 large acorn squash, split in half and seeds removed
3-5 oz. of pork breakfast sausage (I like a lean or reduced-fat sausage)
2 cups dry unseasoned cornbread dressing croutons (like Pepperidge Farm)
1/4 cup chopped celery
1/3 cup chopped onion
2/3 cup water
1 tsp. or less of Bell’s poultry seasoning (optional if sausage is flavorful)
Salt and pepper to taste (be careful—sausage adds some saltiness)
Grated parmesan or other favorite cheese (optional, but it makes a nice crackly crust on top)
Put squash halves in a microwave-safe baking dish, add a little water, and cover with plastic wrap. Microwave on high until they are just tender but not falling apart.
While the squash is cooking, spray cooking spray in a nonstick skillet over medium heat and break up the sausage to begin browning it in its own fat. Add celery and onion once it has started cooking and saute until sausage is brown and vegetables are translucent. Add water and seasoning (if using) and stir to blend. Add croutons and stir until moistened. Let it sit for a while to absorb all the liquid.
Season the squash with a little salt and pepper. Pile half of stuffing into each, mounding it if necessary to fit. They will be full.
Place in an oven dish or two gratin dishes in a preheated 400 degree oven (can use a toaster oven). Bake until the stuffing is crisp on top. Sometimes I sprinkle cheese on top and broil until it is browned.
Shortcut: Use Stovetop Cornbread Stuffing. Divide package contents in half and save one half for another time. Fry the sausage in the skillet by itself until brown, add water for half a recipe, and stuffing (do not add the butter called for in the stuffing directions; omit the salt from recipe above). Let it sit according to package directions before stuffing the squash.
Crumb Topped Baked Fish
S&D/Tasty
4 Servings
Prep/Total Time: 25 min.
Ingredients
4 haddock or cod fillets (6 ounces each)
Salt and pepper to taste
1-1/4 cups seasoned bread crumbs
1/4 cup shredded cheddar cheese
1/4 cup butter, melted
1 tablespoon minced fresh parsley
1/2 teaspoon dried marjoram
1/4 teaspoon garlic powder
1/4 teaspoon dried rosemary, crushed
Directions
Place fillets on a greased baking sheet; season with salt and pepper. In a small bowl, combine the remaining ingredients; pat onto fillets. Bake at 400° for 15-20 minutes or until fish flakes easily with a fork. Yield: 4 servings.
Nutrition Facts: 1 fillet equals 413 calories, 16 g fat (9 g saturated fat), 136 mg cholesterol, 777 mg sodium, 26 g carbohydrate, 1 g fiber, 39 g protein.
Crumb-Topped Baked Fish published in Simple & Delicious November/December 2009, p29
Pumpkin Muffins - I omitted nuts and doubled raisins
¾ c corn oil
1 tsp baking soda
1 c brown sugar
½ tsp salt
2 eggs
1 tsp cinnamon
1 c canned pumpkin
¼ tsp gr cloves
½ c raisins
¼ tsp ginger
½ c chopped nuts
¼ tsp nutmeg
1 ½ c A P flour
1/3 c milk
1 ½ tsp baking powder
In a large bowl, blend oil, brown sugar, eggs, pumpkin, raisins and nuts. In a separate bowl, sift together remaining dry ingredients and add to pumpkin mixture without too much stirring. Add 1/3 cup of milk and blend gently. Fill muffins cups ¾ full and bake @350 for 20 - 25 minutes. Check at 20 minutes and remove as soon as muffin does not dent when touched. These muffins will be even moister the second day. Freeze well.. 16 average size muffins.
Pumpkin Chip Muffins
Country Woman May/June 1995
4 eggs
2 c sugar
1 can (16 oz) pumpkin
1 1/2 c vegetable oil
3 c all-purpose flour
2 tsp baking soda
2 tsp baking powder
1 tsp gr cinnamon
1/2 tsp salt
2 c semisweet chocolate chips (CAN OMIT)
In a large mixing bowl, beat eggs, sugar, pumpkin & oil until smooth. Combine flour, baking soda, baking powder, cinnamon & salt; add to pumpkin mixture & mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full. Bake @ 400º for 16-20 min or until muffins test done. Cool in pan 10 min before removing to a wire rack.
Yield: about 24 standard-size muffins
Pumpkin Cranberry Loaf
Anna Olsen - Sugar
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp ginger
1/2 cup unsalted butter, room temperature
1 cup sugar
2 egg
1 cup canned pumpkin puree
zest of one orange
1 tsp vanilla
1 cup orange, juice
1 1/2 cups cranberries, fresh or frozen
Preheat oven to 325ºF.
Sift together flour, baking soda and powder, salt and spices and set aside.
In a medium bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, and stir in pumpkin purée, orange zest and vanilla. Stir in orange juice. Add dry ingredients in additions and blend just until incorporated. Fold in cranberries.
Spoon batter into loaf pan and bake in center of oven for 60 to 75 minutes until a tester inserted into the loaf comes out clean. Allow to cool before slicing.
Baked Cheese Olives
Beema
In a mixing bowl, combine 1 cup shredded cheddar cheese, and 2 tablespoons softened butter. Stir in 1/2 cup all-purpose flour and 1/8 teaspoon cayeene pepper, mixing until a dough forms. Drain 24 piniento-stuffed green olives. Wrap one tablespoon dough around each olive and place on a baking sheet. Bake in a 400° oven for 15 minutes or until golden brown. BONUS: These can be made ahead, cooled completely and frozen. To reheat place frozen olives on baking sheet and heat in 350° oven for about 10 minutes.
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Salami Crisps
Beema
Spread thinly sliced salami in a single layer on a baking sheet and bake at 300° until dry and crisp. Serve with a dipping sauce of Dijon mustard mixed with sour cream and finely chopped dill pickle.
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Roasted Radishes
Beema
Trim radishes and cut in half, toss with olive oil then season with salt and pepper. Roast in a 350° oven for 10 to 15 minutes. Radishes will still be slightly firm. Serve with a horseradish dipping sauce.
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Shrimp Sticks
Beema
Toss raw, peeled shrimp in fine cornmeal mixed with Italian herbs. Roast at 350° for 7 to 10 minutes until cooked through and crispy. Serve on short skewers wtih marinara sauce.
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Ribs of Beef in Red Wine Sauce
Beema
Put your short ribs in a dutch oven. Whisk together 1 cup each: strong brewed coffee, red wine and ketchup. Pour over the beef. Bake, covered, in a 350° oven for 3 or 4 hours until tender, basting from time to time.
Golden Sea Bass
Lilly
1 cup mashed potato flakes
1 env. Italian dressing mix
1/4 tsp pepper
1 egg
2 # sea bass or halibut steaks
2 T butter, melted
Paprika
In a shallow bowl, combine the potato flakes, dressing mix, and pepper. In another bowl, beat egg. Dip fillets in egg, then coat with potato flake mixture.
Place in a single layer in a 15 x 10 baking pan coated with cooking spray. Drizzle with butter.
Bake uncovered at 450 degrees for 10-14 minutes or until fish flakes easily with a fork.
Short Ribs of Beef in Red Wine Sauce
Ric
Put your short ribs in a dutch oven with 1 chopped onion, 2 large rough chopped carrots, and 1 large sliced apple. Whisk together 1 cup each: beef broth, red wine, apple juice and ketchup. Pour over the beef. Bake, covered, in a 350° oven for 3 or 4 hours until tender, basting from time to time
Pecan Chicken
Ric
4 tablespoons (1 stick) butter
1/2 cup buttermilk
1 egg, lightly beaten
1/3 cup all-purpose flour
1/3 cup ground pecans
1 teaspoon salt
1 teaspoon paprika
1/8 teaspoon pepper
1 tablespoon sesame seeds
2 chicken breast
Additional pecans halves (optional)
Instructions
Preheat the oven to 350 degrees F.
Melt butter in a 10 by 15-inch baking pan. In a shallow dish, combine buttermilk and egg. In another dish, combine flour, pecans, salt, paprika, pepper, and sesame seeds. Dip chicken in buttermilk then in flour. Place skin side down in melted butter. Turn to coat and leave skin side up. Sprinkle with pecan halves. Bake for 1 hour and 25 minutes.
Green Bean Casserole
Judahl
1 qt. green beans drained
1 can cream of mushroom soup
1 sm can evaporated milk or 2/3 cup evaporated milk
French fried onions
Mix soup and milk in crock pot. Pour green beans in and about a tbsp of french fried onions, and mix well. Turn on low and it's ready in about 4 hrs. The last half hour sprinkle french fried onions on top.
Greek Lemon-Chicken Soup (Avgolemono)
NY Birder
2 servings
2 cups chicken broth or stock, preferably homemade (2 1/2 cups if using rice)
1/4 cup orzo or long grain rice
1 large egg
1 1/2 tablespoons fresh lemon juice (about 1/2 lemon)
1/2 teaspoon grated lemon zest
Sea salt and freshly ground white pepper, to taste
1 tablespoon chopped dill or parsley
In a large saucepan, bring chicken broth to a boil. Add orzo; cover, reduce heat and simmer 10 minutes, or until orzo is al dente. (If using rice, add another 1/2 cup of chicken broth. Simmer according to package directions, or until grains are tender.) Do not drain; take off the heat and set aside.
In a bowl, beat egg until thick. While whisking steadily, add lemon juice and zest (to keep the lemon from curdling the egg). Gradually add 1/4 cup hot broth from saucepan, whisking constantly, to temper the egg. Add 2 more 1/4 cups of broth, whisking after each addition.
Pour mixture back into saucepan and reheat on low heat, stirring with a wooden spoon, until egg cooks and soup slightly thickens. Do not boil, or eggs will curdle. Add salt and pepper to taste, then sprinkle with dill or parsley. Serve hot or cold.
Avgo Lemino Soup
Jetfan27
1 lb. ground beef or lamb
1 medium onion grated
1/4 C raw rice
Mint finely chopped to taste
salt and pepper....
1/2 C parsley finely chopped....
2 qts. or so meat or chicken stock or broth
1 egg
EGG AND LEMON SAUCE( avgolemino)
4 eggs
Juice of 2 lemons
Directions
Combine meat, rice, egg, onion, mint, salt and pepper. Make marble sized meatballs and roll in chopped parsley. Drop into simmering broth and cook until meat is done, about 35 minutes. To make egg and lemon sauce: Beat eggs well. Slowly beat in lemon juice. Temper sauce by slowly adding hot broth and stirring. Add all the sauce to the broth and stir for a minute or until slightly thickened.
Cream Cheese Chocolate Chip Cookies
rwbostian
1 package(s) (3-ounce) cream cheese , room temperature
16 tablespoon(s) (2 sticks) unsalted butter , room temperature
1 cup(s) sugar
2 large eggs
2 teaspoon(s) vanilla extract
2 cup(s) all-purpose flour
1 teaspoon(s) salt
1 package(s) (12-ounce) semisweet chocolate chips
2 teaspoon(s) grated orange zest
Preheat oven to 350 degrees. In the large bowl of an electric mixer, beat cream cheese, butter, and sugar on high speed until well blended. Beat in eggs and vanilla until smooth. Reduce speed to low; beat in flour and salt until just combined. Stir in chocolate chips and orange zest.
Drop dough by teaspoonfuls onto ungreased baking sheets; space dough about 1 inch apart. Bake 10 to 12 minutes, or until cookies are lightly browned around the edges. With a spatula, transfer to racks to cool completely; store in an airtight container for up to 1 week.
Rotini with Chicken, Artichokes and Black Olives
Beema
4 to 6 chicken tenders, cooked and cut into cubes
1 (14 oz) can quartered artichokes, drained
1/3 cup sliced black olives
1/2 cup Greek dressing and marinade, divided (*)
8 oz. rotini pasta
1 cup shredded mozzarella cheese
Add chicken, artichokes, black olives and 1/4 cup Greek dressing to a large skillet, and heat on very low, just to blend flavors.
Cook pasta, drain well, and add to the chicken mixture in the skillet. Add the balance of the Greek dressing, increase heat to medium and cook until heated through. Just before serving stir in the mozzarella cheese.
Official Natchitoches Meat Pie Festival Meat Pie
Ric
FILLING
½ Teaspoon Shortening
½ pound ground beef
½ pound pork sausage (we like the spicy)
½ bunch green onions, chopped
6 cloves of garlic, chopped
½ green bell pepper, chopped
½ onion, chopped
Salt, pepper, and red pepper to taste
1 ½ teaspoons of flour
Melt shortening in heavy pot. Add meat. Cook until pink is gone. Add vegetables and season to taste. (Season well, as meat will lose seasoning during frying.) When meat is completely done and vegetables glazed, remove from heat and drain excess liquid. Stir in 1 tablespoon flour.
CRUST
2 cups flour
1 teaspoon salt
½ teaspoon baking powder
1 egg
¼ cup shortening
½ cup milk
Sift dry ingredients together. Cut in shortening. Beat egg and add to milk. Work gradually into dry ingredients until proper consistency to roll. Break into small pieces and roll very thin. Cut into rounds using a saucer as a guide.
To assemble: Place a large tablespoon of prepared meat along edge and halfway in the center of round dough. Fold the other half over, making edges meet and seal with water. Form edges with fork. Drop in deep fat and cook until golden brown. Drain and serve hot.
Makes approximately 9.
Ground Beef Pasty
NYBirder
Serves 1 generously
1/4 lb. lean ground beef, crumbled (raw—do not precook)
1/4 cup potato, chopped
1/4 cup carrot, chopped
2 tbsp. onion, chopped
Salt and pepper to taste
Milk
Pastry for a single 9” pie crust
Chili sauce, ketchup, brown gravy, or your favorite sauce
For pastry I use the convenience of refrigerated pre-made pastry. Warm the pastry according to package directions and unroll onto an ungreased cookie sheet. You can trim a little off the edge if you don't want quite so much pastry when it's sealed.
Place beef, potato, carrot and onion on half of the circle to within 1-inch of edge; sprinkle with salt and pepper.
Brush edge of pastry with water. Fold pastry over filling; fold bottom edge of pastry over top edge of pastry. Seal and flute. Make slits in top of pastry to allow steam to escape. Brush top with milk.
Bake at 350 degrees till golden brown, about 1 hour.
Serve with chili sauce, ketchup, brown gravy, or your favorite sauce.
Roasted Turkey with Carrots and Shallots for Two
NYBirder
Serves 2 with leftovers
1/2 turkey breast on the bone (2 1/2 to 3 pounds)
Salt and freshly ground black pepper
Extra-virgin olive oil
1/2 bunch fresh sage leaves
4 shallots, cut in half
1/2 pound baby carrots
1/8 cup all-purpose flour
2 cups chicken or turkey stock
1/4 lemon, juiced
Preheat the oven to 375F.
Cut along 1 side of the breastbone, and then down along the ribs; gently pull and cut the meat away from the bone to cut the breast off the carcass. Or, you can leave the breast on the bone and increase the baking time.
Season the turkey breast on both sides with a generous amount of salt and pepper. Put a medium roasting pan on the stove over medium heat and get it good and hot. Drizzle the pan with a 3-count of oil. Add a few sage leaves and stir to flavor the oil. Lay the breast in the hot oil, skin-side down and cook for about 5 minutes until the skin begins to set and crisp. Flip the breast over and push it off to 1 side.
Add the shallots, carrots, and small handful of sage leaves to the pan and stir to coat with the oil. Sprinkle the vegetables with salt and pepper. Stick the pan in the hot oven and roast for about 30 minutes (more if you don’t bone the turkey) until the internal temperature of the turkey reaches 160F on an instant read thermometer, and the shallots and carrots are tender and browned. (If the vegetables are getting too brown before the turkey is done, remove them and cover with foil. They can be warmed up later before serving.) Remove the turkey and the vegetables to a serving platter, cover with foil, and set aside.
Put the roasting pan over 2 burners if necessary, over medium heat. Stir in the flour with a wooden spoon. Then gradually stir in the stock, scraping the bottom of the pan to pick up all of the browned bits. Give the gravy a squeeze of lemon and season, to taste, with salt and pepper. Slice the turkey and serve with the gravy.
Pie in a Jar
BobbiJoAZ
There was a lot of discussion as to the advisability of this recipe and cooking in a jar. I personally wouldn't do it - Tasty
Make a crust and spread it across the bottom and up the sides of wide half-pint jars. Put in filling. Following is a recipe for 4 pies. Put on top – may be pie dough with cut out or slits, lattice top or a crumb topping. Then may be baked or forzen.
Crumb Topping for 4 to 6 pies.
1/4C brown sugar
1/4 C flour
2 T oats
1/4 T cinnamon
3 T cold butter
Combine sugar, flour and cinnamon. Cut in butter.. Add oats and stir to combine.
Basic fruit recipe for 4 pies:
2 C prepared fruit (pitted, diced, peeled, etc.)
2 T sugar- brown or white (use more or less depending on sweetness of fruit)
2 T flour- (again, more if your fruit is super juicy like cherries, less if it's pretty dry)
1 T butter (divided between the pies)
Seasonings/flavorings- cinnamon, nutmeg, vanilla and almond extract, citrus zest etc) Cap and freeze.
Bake the Pies in a Jar
Be sure to use canning jars- they are designed to be boiled, pressure cooked, etc. and. the pies will bake just fine! However, if you're worried about the jars breaking, remove lids from jars and place jars on a baking sheet. Place baking sheet in a COLD oven. Then turn the oven to 375. That will give the jars a chance to warm up slowly as the oven preheats. If you're really worried you can always let them sit at room temp for a bit first before putting them in a cold oven. Bake for about 50-60 minutes, or until the tops are golden brown and the middles are bubbly. If you're baking them fresh and not frozen they take about 45 minutes.
Mini Green Bean Casserole
NYBirder
Source: Reminisce May/June 2003, p49
2 Servings
2 cups frozen cut green beans
1 can (4 ounces) mushroom stems and pieces, drained
1 tablespoon cornstarch
1/2 teaspoon ground mustard
3/4 cup Progresso ® Chicken Broth
1 tablespoon butter
3/4 cup french-fried onions
In a greased 1-qt. baking dish, combine the beans and mushrooms. In a small bowl, combine cornstarch and mustard; gradually stir in broth until smooth. Pour over the vegetables. Dot with butter.
Bake, uncovered, at 375° for 25-30 minutes. Sprinkle with onions. Bake 5 minutes longer.
Nutrition Facts: 1 serving (1 each) equals 262 calories, 17 g fat (7 g saturated fat), 15 mg cholesterol, 939 mg sodium, 23 g carbohydrate, 4 g fiber, 4 g protein
Creamy Green Bean Casserole
NYBirder
Source: Rosemary Beaudoin published in "Cooking for 2", Spring 2009, p23
“You can replace the green beans with any other frozen veggies. I like a mixture of carrots, broccoli and cauliflower.”
2 Servings
1/2 cup condensed cream of mushroom soup, undiluted
1 ounce cream cheese, softened
1-3/4 cups frozen French-style green beans
5 tablespoons shredded Italian cheese blend, divided
5 tablespoons french-fried onions, divided
1/4 cup sour cream
In a small bowl, beat soup and cream cheese until blended. Stir in the green beans, 4 tablespoons Italian cheese, 4 tablespoons onions and sour cream. Transfer to a 3-cup baking dish coated with cooking spray. Sprinkle with remaining cheese and onions.
Bake, uncovered, at 350° for 25-30 minutes or until bubbly and cheese is melted. Yield: 2 servings.
Nutrition Facts: 1-1/2 cups (prepared with reduced-fat cream cheese and reduced-fat sour cream) equals 266 calories, 18 g fat (8 g saturated fat), 36 mg cholesterol, 738 mg sodium, 17 g carbohydrate, 2 g fiber, 9 g protein
Potato Encrusted Baked Fish
Lilly
Adapted from TOH Cookbook (all new edition – 2010, page 50)
1/2 cup mashed potato flakes (I use ½ package of Idahoan potatoes)
½ envelope Italian style salad dressing
¼ tsp pepper
1 egg
1 pound sea bass fillets (I used cod fillets)
1 T butter melted
Paprika
In a shallow bowl, combine the potato flakes, dressing mix, and pepper. In another bowl, beat the egg. Dip fillets into the egg, then coat with potato flake mixture.
Place in a single layer in appropriate size baking dish that has been sprayed with cooking spray. Drizzle with butter. Sprinkle with paprika.
Bake uncovered, at 450 degrees, for 10-14 minutes, or until fish flakes easily with fork.
Wild West Wellingtons
Cooking for 2 Sept 2009/Tasty
Ingredients
2 beef tenderloin fillets (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
2 ounces cream cheese, softened
1/4 cup canned chopped green chilies
1/2 sheet frozen puff pastry, thawed
2 teaspoons beaten egg
1/2 teaspoon water
Salsa, optional
Directions
Sprinkle fillets with salt, cumin and pepper. In a large nonstick skillet coated with cooking spray, brown fillets on both sides; remove and keep warm. In a small bowl, combine cream cheese and chilies; set aside.
On a lightly floured surface, roll pastry into a 16-in. x 12-in. rectangle. Cut into two 12-in. x 8-in. rectangles. Place a fillet on one side of each rectangle; top with cream cheese mixture. Fold pastry over meat; seal seams. Place seam side down on a rack in a shallow baking pan.
Combine egg and water; brush over pastry. Bake at 400° for 18-22 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes. Serve with salsa if desired. Yield: 2 servings.
Nutrition Facts: 1 serving (prepared with reduced-fat cream cheese; calculated without salsa) equals 644 calories, 35 g fat (12 g saturated fat), 148 mg cholesterol, 773 mg sodium, 37 g carbohydrate, 5 g fiber, 44 g protein.
Parmesan Herb Loaf
Cooking for 2 Spring 2007/Tasty
1-1/4 cups all-purpose flour
3 tablespoons plus 1 teaspoon grated Parmesan cheese,divided
1-1/2 teaspoons sugar
1-1/2 teaspoons dried minced onion
1-1/4 teaspoons Italian seasoning, divided
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
2 tablespoons plus 2 teaspoons 2% milk
4-1/2 teaspoons butter, melted
1 egg white, lightly beaten
Directions
In a small bowl, combine the flour, 3 tablespoons Parmesan cheese, sugar, onion, 1 teaspoon Italian seasoning, baking powder, baking soda and salt. In another bowl, whisk the sour cream, milk and butter. Stir into dry ingredients just until moistened.
Turn onto a floured surface; knead for 1 minute. Shape into a round loaf; place on a baking sheet coated with cooking spray. With kitchen scissors, cut a 1/4-in.-deep cross in top of loaf. Brush with egg white. Sprinkle with remaining cheese and Italian seasoning.
Bake at 350° for 30-35 minutes or until golden brown. Serve warm. Yield: 1 loaf (8 servings).
Nutrition Facts: 1 serving (prepared with reduced-fat sour cream) equals 128 calories, 4 g fat (3 g saturated fat), 13 mg cholesterol, 205 mg sodium, 17 g carbohydrate, 1 g fiber, 5 g protein.
Apple-Bacon Egg Bake
Cooking for 2 Spring 2008/Tasty
2 Servings
Prep: 15 min. Bake: 30 min.
Ingredients
3 eggs
1 small apple, diced
3/4 cup frozen O'Brien potatoes, thawed
1/3 cup 2% milk
1/3 cup sour cream
1/3 cup shredded cheddar cheese, divided
3 bacon strips, cooked and crumbled, divided
Dash salt and pepper
Directions
In a small bowl, beat the eggs. Stir in the apple, hash browns, milk, sour cream, 3 tablespoons cheese, 1 tablespoon bacon, salt and pepper.
Pour into two 2-cup baking dishes coated with cooking spray. Sprinkle with remaining cheese and bacon.
Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Yield: 2 servings.
Nutrition Facts: 1 serving (prepared with reduced-fat sour cream and reduced-fat cheese) equals 372 calories, 20 g fat (10 g saturated fat), 357 mg cholesterol, 510 mg sodium, 25 g carbohydrate, 2 g fiber, 22 g protein.
Lemony Mushroom Orzo Soup
Country Woman/Tasty
2 Servings
Prep/Total Time: 30 min.
2-1/2 cups sliced fresh mushrooms
2 green onions, chopped
1 garlic clove, minced
1 tablespoon olive oil
1-1/2 cups Progresso ® Chicken Broth
1-1/2 teaspoons minced fresh parsley
1/4 teaspoon dried thyme
1/8 teaspoon pepper
1/4 cup uncooked orzo pasta
1-1/2 teaspoons lemon juice
1/8 teaspoon grated lemon peel
In a small saucepan, saute the mushrooms, onions and garlic in oil until tender. Stir in the broth, parsley, thyme and pepper.
Bring to a boil. Stir in the orzo, lemon juice and peel. Cook for 5-6 minutes or until pasta is tender. Yield: 2 servings.
Nutrition Facts: 1 cup equals 194 calories, 8 g fat (1 g saturated fat), 4 mg cholesterol, 744 mg sodium, 25 g carbohydrate, 2 g fiber, 7 g protein.
Cranberry and Pork
c3clark
If you haven't got pork, then use chicken or turkey
¾ pound pork tenderloin, cubed
2T flour
2T oil
1 onion, chopped
1C white wine
¾ C cranberries
3T honey
a sprig of fresh basil, chopped
Coat the pork in flour. Heat the oil in a saucepan over high heat. Add the pork and cook for 2 minutes, until browned. Add the onion and cook a further 2 minutes, or until the onion has softened. Add the white wine, cranberries, honey and basil and stir. Turn the heat down to a simmer, cover and let cook 20 minutes. Serve over rice. Serves 2
Porcupine Meatballs for Two
TOH/NYBirder
1/4 cup uncooked long grain rice
1/4 cup water
3 tbsp. finely chopped onion
1/2 teaspoon salt
1/4 teaspoon celery salt
Pinch pepper
Pinch garlic powder
1/2 pound lean ground beef
1 tablespoon vegetable oil
1 can (8 ounces) tomato sauce
1/2 cup water
1 tablespoon brown sugar
1 teaspoon Worcestershire sauce
1/4-1/2 tsp. yellow mustard (my addition—optional)
In a bowl, combine the first seven ingredients. Add beef and mix well. Shape into 12 balls. In a medium skillet, brown meatballs in oil; drain. Combine tomato sauce, water, brown sugar and Worcestershire sauce; pour over meatballs. Reduce heat; cover and simmer for 1 hour. Check every 20 min. and add water if the sauce becomes too thick.
Serve meatballs and sauce with noodles.
Yield: 2 servings
Bacon, Cremini & Brie Potatoes
2 Servings
Prep: 10 min. Bake: 50 min.
2 medium potatoes
2 teaspoons olive oil
1/4 teaspoon salt
3 bacon strips, chopped
1/4 pound sliced baby portobello (cremini) mushrooms
2 ounces Brie cheese, sliced
1 tablespoon minced fresh chives
Scrub and pierce potatoes. Rub potato skins with oil; sprinkle with salt. Bake at 400° for 50-60 minutes or until tender.
In a skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Saute mushrooms in drippings.
Cut a 2-in. "X" in tops of potatoes; insert cheese slices. Top with mushrooms, bacon and chives. Yield: 2 servings.
Nutrition Facts: 1 stuffed potato equals 531 calories, 34 g fat (13 g saturated fat), 58 mg cholesterol, 781 mg sodium, 41 g carbohydrate, 4 g fiber, 16 g protein.
Bacon, Cremini & Brie Potatoes for Two published in Taste of Home December/January 2011
BLT Salad
2 Servings Prep: 25 min. + chilling
2/3 cup uncooked spiral pasta
5 bacon strips, chopped
1 small tomato, seeded and chopped
3 tablespoons ranch salad dressing
1 cup torn romaine
Directions
Cook pasta according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon to drain.
Drain pasta and rinse in cold water; place in a large bowl. Add the bacon, tomato and dressing. Toss to coat. Refrigerate until serving.
Just before serving, add romaine and toss to coat. Yield: 2 servings.
Nutrition Facts: 1-1/3 cups equals 315 calories, 19 g fat (4 g saturated fat), 21 mg cholesterol, 552 mg sodium, 25 g carbohydrate, 2 g fiber, 10 g protein.
BLT Salad for Two published in Taste of Home December/January 2011
Caramel Pumpkin Tiramisu
2 Servings Prep: 35 min. + chilling
Ingredients
6 crisp ladyfinger cookies
4 teaspoons maple syrup
2 teaspoons bourbon
1/3 cup heavy whipping cream, divided
4 teaspoons sugar
1/4 cup solid-pack pumpkin
1/4 teaspoon ground cinnamon
Dash ground ginger
Dash salt
1-1/2 ounces cream cheese, softened
1 tablespoon confectioners' sugar
SAUCE:
1/4 cup hot caramel ice cream topping
1 teaspoon bourbon
Directions
Using a serrated knife, cut two ladyfingers in half. In a shallow bowl, combine syrup and bourbon. Dip two whole ladyfingers and two halves into mixture; arrange in a single layer in a 9-in. x 5-in. loaf pan.
In a small bowl, beat 1/4 cup cream until it begins to thicken. Gradually add sugar; beat until soft peaks form. In a large bowl, combine the pumpkin, cinnamon, ginger, and salt; fold in whipped cream. In another bowl, beat the cream cheese, confectioners' sugar and remaining cream until thickened.
Spread half of pumpkin mixture over ladyfingers in pan. Dip remaining ladyfingers; arrange over the top. Top with remaining pumpkin mixture and the cream cheese mixture. Cover and refrigerate for 8 hours or overnight.
In a microwave, heat caramel sauce; stir in bourbon. Serve warm with tiramisu. Yield: 2 servings.
Editor's Note: This recipe was prepared with Alessi brand ladyfinger cookies.
Nutrition Facts: 1 piece with 4 teaspoons sauce equals 513 calories, 23 g fat (14 g saturated fat), 104 mg cholesterol, 334 mg sodium, 71 g carbohydrate, 2 g fiber, 6 g protein.
Caramel Pumpkin Tiramisu for Two published in Taste of Home December/January 2011
Easy Sausage & Ravioli
2 Servings Prep/Total Time: 25 min.
2 Italian sausage links (4 ounces each)
3 cups frozen cheese ravioli
1 cup spaghetti sauce
1/3 cup VELVEETA Pasteurized Prepared Cheese Product
1/8 teaspoon garlic powder
1/8 teaspoon pepper
Place sausage in a large skillet and cover with water; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until no longer pink. Drain. Cut into bite-size pieces.
Meanwhile, cook ravioli according to package directions. In a small saucepan, heat the spaghetti sauce, cheese, garlic powder and pepper until cheese is melted. Drain ravioli; stir in sauce and sausage. Yield: 2 servings.
Nutrition Facts: 1-1/2 cups equals 770 calories, 35 g fat (15 g saturated fat), 123 mg cholesterol, 1,991 mg sodium, 75 g carbohydrate, 5 g fiber, 41 g protein.
Easy Sausage & Ravioli for Two published in Taste of Home December/January 2011
Maple Horseradish Beets
2 Servings
Prep: 10 min. Cook: 55 min.
3/4 pound fresh beets
1 teaspoon canola oil
1 tablespoon butter
4 teaspoons maple syrup
1 tablespoon prepared horseradish
2 teaspoons cider vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
Peel beets and cut into wedges. Place in a 15-in. x 10-in. x 1-in. baking pan; drizzle with oil and toss to coat. Bake at 400° for 40-50 minutes or until tender.
In a small saucepan, melt butter. Stir in the syrup, horseradish, vinegar, salt and pepper. Bring to a boil. Carefully stir in beets; cook for 5-6 minutes or until liquid is slightly thickened, gently stirring occasionally. Yield: 2 servings.
Nutrition Facts: 3/4 cup equals 185 calories, 8 g fat (4 g saturated fat), 15 mg cholesterol, 344 mg sodium, 27 g carbohydrate, 4 g fiber, 3 g protein.
Maple Horseradish Beets for Two published in Taste of Home December/January 2011
Shrimp & Tortellini in Tomato Cream
2 Servings Prep: 20 min. Cook: 30 min.
3 cups refrigerated cheese tortellini
1/2 pound uncooked medium shrimp, peeled and deveined
1-1/2 teaspoons olive oil, divided
1 teaspoon grated lemon peel
1/8 teaspoon pepper
Dash crushed red pepper flakes
1 shallot, chopped
1 garlic cloves, minced
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1/2 cup clam juice
1/4 cup white wine
1 tablespoon balsamic vinegar
2 fresh thyme sprigs
2 tablespoons grated Parmesan and Romano cheese blend
2 tablespoons half-and-half cream
5 fresh basil leaves, thinly sliced
1 tablespoon minced chives
Shredded Parmesan cheese and minced fresh parsley, optional
Cook tortellini according to package directions. Meanwhile, in a small nonstick skillet, cook shrimp in 1 teaspoon oil until shrimp turn pink. Stir in the lemon peel, pepper and pepper flakes. Remove and keep warm.
In the same skillet, cook shallots in remaining oil over low heat for 10-15 minutes or until golden brown, stirring occasionally. Add garlic; cook 1 minute longer.
Add the tomatoes, clam juice, wine, vinegar and thyme. Bring to a boil; cook until liquid is reduced by half, about 10 minutes. Remove from the heat; discard thyme sprigs. Stir in the cheese blend, cream, basil, chives and shrimp.
Drain tortellini; stir into shrimp mixture. Sprinkle with shredded cheese and parsley if desired. Yield: 2 servings.
Nutrition Facts: 1-1/2 cups (calculated without shredded cheese) equals 448 calories, 14 g fat (6 g saturated fat), 182 mg cholesterol, 722 mg sodium, 46 g carbohydrate, 5 g fiber, 33 g protein.
Shrimp & Tortellini in Tomato Cream for Two published in Taste of Home December/January 2011
Brandied Cranberries
Lilly
Ingredients
3 pints cranberries
3 cups sugar
1/2 cup brandy
rosemary sprigs
Method
Place cranberries in a single layer in two lightly greased 15 x 10 x 1 inch jelly roll pans.2. Pour sugar over cranberries.3. Cover tightly with foil and bake at 350 degrees for one hour.4. Spoon cranberries into large serving bowl. Gently stir in brandy. Cool.5. Serve cranberries chilled or at room temperature.6. Garnish, if desired, with fresh rosemary. 7. Store cranberries in refrigerator for up to one week.
Maple Pumpkin Pie for Two
NYBirder
2 Servings
1/2 cup all-purpose flour
1/8 teaspoon salt
2 tablespoons shortening
2 tablespoons cold water
FILLING:
1/2 cup canned pumpkin
1/3 cup evaporated milk
1/4 cup packed brown sugar
1 egg
2 teaspoons sugar
1/2 teaspoon pumpkin pie spice
1/2 teaspoon maple flavoring
Dash salt
In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 15 minutes or until easy to handle. Meanwhile, in a small bowl, combine the filling ingredients.
On a lightly floured surface, roll out dough to fit a 5-in. pie plate. Transfer pastry to pie plate. Trim to 1/2 in. beyond edge of plate; flute edges. Pour filling into crust.
Bake at 375° for 40-45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator. Yield: 2 servings.
Nutrition Facts: 1 piece (prepared with fat-free evaporated milk and egg substitute) equals 419 calories, 13 g fat (3 g saturated fat), 2 mg cholesterol, 346 mg sodium, 65 g carbohydrate, 3 g fiber, 10 g protein.
Published in “Cooking for 2,” Winter 2007, p. 21
Sweet Potato Puff
Geema
With marshmallow surprise inside.
1 cup mashed sweet potato (without added milk or butter)
1 tablespoon brown sugar
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
6 large marshmallows
1/3 to 1/2 cup graham cracker crumbs
Combine sweet potato, brown sugar, salt and cinnamon; shape a small amount around each marshmallow. Roll in crumbs. Place on a greased baking sheet. Bake at 350° for 6 minutes or until lightly puffed (do not overbake or marshmallows will melt). Yield: 2 servings
Nutrition Facts: 1 serving (3 each) equals 326 calories, 2 g fat (trace saturated fat), 0 cholesterol, 414 mg sodium, 75 g carbohydrate, 3 g fiber, 4 g protein.
Sweet Potato Puffs published in Reminisce September/October 1998, p49
Cranberry Clusters
Tasty
2 cups semi sweet chocolate chips
2/3 cup dried cranberries
2/3 cup cashews
In microwave or saucepan, melt the chocolate chips. Stir in the cranberries and cashews. Drop by teaspoonful onto a waxed paper lined baking sheet. Let sit until set.
Bark - Use extra chocolate and pour onto the baking sheet. Break up when set
Festive Pecan Pie
birder
Source: “Cooking for 2,” Winter 2006, p. 43
4 Servings
1 sheet refrigerated pie pastry
1 egg, lightly beaten
2 tablespoons beaten egg
1/2 cup dark corn syrup
1/4 cup sugar
5 teaspoons butter
1/8 teaspoon salt
1/2 cup pecan halves
Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges.
In a small bowl, combine the next six ingredients until well mixed. Stir in the pecans. Pour into pie shell. Cover edges loosely with foil. Bake at 350° for 25 minutes. Remove foil; bake 20-25 minutes longer or until a knife inserted near the center comes out clean. Refrigerate any leftovers.
Yield: 4 servings
Molten Lava Rum Cakes
pegg
1 tablespoon graham cracker crumbs
1/2 cup butterscotch chips (3 oz)
1/3 cup butter or margarine
2 whole eggs
1 egg yolk
1/4 teaspoon rum extract
1/3 cup packed brown sugar
1/3 cup all-purpose flour
DIRECTIONS
Heat oven to 400°F. Spray bottoms and sides of 3 (6-ounce) custard cups with baking spray with flour. Sprinkle 1 teaspoon cracker crumbs onto bottom and around side of each cup.
In 1-quart saucepan, melt butterscotch chips and butter over medium heat, stirring constantly. Remove from heat; cool slightly, about 5 minutes.
Meanwhile, in large bowl, beat whole eggs, egg yolks and rum extract with wire whisk or egg beater until well blended. Beat in brown sugar. Beat in melted butterscotch mixture and flour until well blended. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.
Bake 13 to 16 minutes or until sides are set and centers are still soft (tops will be puffed and cracked). Let stand 5 minutes. Run small knife or metal spatula along sides of cakes to loosen. Immediately place individual dessert plate upside down over top of each cup; turn plate and cup over. Remove cup. Serve warm.
This luscious dessert tastes even better when served with a big scoop of praline pecan ice cream.
Home-Made Cream of Tomato Soup
NYBirder
Much better than Campbell's but similar.
3-4 servings
2 tbsp. olive oil
1 onion, chopped
1 garlic clove, finely chopped
1 tbsp. tomato paste
1 (14 1/2 oz.) can chopped tomatoes
Handful basil leaf
Pinch baking soda
2 1/2 cups milk
Salt and pepper, to taste
Heat the olive oil in a large pan, then tip in the onion and garlic. Cook over a moderate heat until the onion has softened, about 5 minutes. Stir in the tomato paste, then pour in the chopped tomatoes and basil leaves, and bring up to the boil. Turn the heat down and leave to simmer for about 15 minutes until thick and full of flavor. If you like a smooth soup, whizz the mixture at this point with a blender to form a smooth sauce.
At this point, this base can now be cooled and frozen for up to 1 month. Just thaw the base and place in a 2-quart saucepan and continue with the recipe.
To finish the soup: Spoon a pinch of the baking soda into a small bowl and pour over 1 tbsp. or so of the milk. Mix together until there are no lumps, then tip into the tomato mixture and pour over the milk. Bring up to a boil (the mixture will froth, but don't worry - it will go away). Gently simmer for about 5 minutes until ready to serve.
Spicy Shrimp Sandwich with Chipotle Avocado Mayonnaise
Pegg_KS
Serves 2
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon chili powder
2 teaspoons olive oil
1/2 pound medium shrimp (about 20 shrimp) peeled and deveined
1 avocado, pitted and diced
1/2 cup mayonnaise
1 chipotle pepper
1 lime
1/4 teaspoon kosher salt
2 French rolls
4 romaine lettuce leaves
Combine cumin, garlic powder, 1/4 teaspoon kosher salt, chili powder and olive oil together in a bowl. Place shrimp in the bowl and toss to coat.
Combine avocado, mayonnaise, chipotle pepper, lime and 1/4 teaspoon kosher salt in a food processor. Pulse until smooth.
Place shrimp in a skillet over medium heat. Cook until pink and cooked through, about 5 minutes.
Toast rolls, if desired. Spread chipotle avocado mayonnaise on the roll. Place lettuce leaves on the bottom half of the roll and place 10 shrimp on each sandwich.
Serve! Enjoy!
Glazed Carrots for Two
Pegg_KS
2 tablespoons packed brown sugar
1 teaspoon cornstarch
1/8 teaspoon ground cinnamon
1/3 cup orange juice
1 1/2 cups sliced carrots, (sliced about 1/4-inch thick)
1 tablespoon butter or 1 tablespoon margarine
Directions:
In a 3-cup casserole dish that's microwave-safe, whisk together the sugar, cornstarch and cinnamon; whisk in orange juice.
Add carrots and stir. Dot with butter. Cover dish with vented plastic wrap and microwave on High for 3 minutes. Partially remove plastic and stir carrots. Put plastic wrap back in place and microwave on High until carrots are crisp-tender, 2 to 4 minutes longer (depending on the power of your microwave). This recipe can be cut in half to serve one, but cooking time will be shorter.
A Cup of Coffee Cake
Geema
2 tablespoons instant coffee powder
1 tablespoon hot water
50 g dark chocolate (1.75 oz)
70 g butter (1/4 C+ OR -1/3 C)
2 eggs
1 egg yolk
40 g sugar (3 T+)
30 g flour (1/4 C)
Butter 4 coffee cups and preheat the oven to 150°C (300°F). Dissolve coffee powder in hot water and melt chocolate and butter over steam together with the coffee. Meanwhile beat eggs and the yolk with the sugar until fluffy and beat in the chocolate mixture. Stir in flour and pour the batter into the buttered cups. Bake for 13-15 minutes and serve warm. The middle of the cake should still be moist.
2010 November Recipes
Chunky Chicken Noodle
Two Potato Soup
Meatballs With Spaghetti Sauce
Beefy Mushroom Soup
Tangy Baked Beans
Stuffed Acorn Squash
Crumb Topped Baked Fish
Pumpkin Muffins
Pumpkin Chip Muffins
Pumpkin Cranberry Loaf
Baked Cheese Olives
Salami Crisps
Roasted Radishes
Shrimp Sticks
Short Ribs Of Beef In Red Wine Sauce
Golden Sea Bass
Short Ribs
Pecan Chicken
Green Bean Casserole
Greek Lemon-Chicken Soup (Avgolemono
Avgo Lemino Soup
Cream Cheese Chocolate Chip Cookies
Rotini with Chicken, Artichokes And Black Olives
Official Natchitoches Meat Pie Festival Meat Pie
Ground Beef Pasty
Roasted Turkey with Carrots And Shallots For Two
Pie in A Jar
Mini Green Bean Casserole
Creamy Green Bean Casserole
Potato Encrusted Baked Fish
Wild West Wellingtons
Parmesan Herb Loaf
Apple-Bacon Egg Bake
Lemony Mushroom-Orzo Soup
Cranberry and Pork
Porcupine Meatballs
Bacon, Cremini & Brie Potatoes
BLT Salad
Caramel Pumpkin Tiramisu
Easy Sausage & Ravioli
Maple Horseradish Beets
Shrimp & Tortellini In Tomato Cream
Brandied Cranberries
Maple Pumpkin Pie For Two
Sweet Potato Puff
Cranberry Clusters
Festive Pecan Pie
Molten Lava Rum Cakes
Home Made Tomato Soup
Spicy Shrimp Sandwich with Chipotle Avocado Mayonnaise
Glazed Carrots for 2
A Cup of Coffee Cake
Chunky Chicken Noodle
2 Servings
Cooking for 2/Tasty
Prep/Total Time: 25 min.
1/4 cup diced carrot
2 tablespoons diced celery
2 tablespoons chopped onion
1 teaspoon butter
2-1/2 cups Progresso ® Chicken Broth
2/3 cup diced cooked chicken
1/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
Dash pepper
1/2 cup uncooked medium egg noodles
1 teaspoon minced fresh parsley
In a large saucepan, saute the carrot, celery and onion in butter until tender. Stir in the broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until tender. Sprinkle with parsley. Yield:2 servings.
Nutrition Facts: 1-3/4 cups (prepared with reduced-sodium broth) equals 173 calories, 6 g fat (2 g saturated fat), 56 mg cholesterol, 1,144 mg sodium, 11 g carbohydrate, 1 g fiber, 19 g protein.
Two Potato Soup
Cooking for 2/Tasty
3 Servings
Prep/Total Time: 30 min.
Ingredients
1/2 pound small unpeeled red potatoes, cut into chunks
1/2 pound medium russet potatoes, peeled and cut into chunks
1 can (14-1/2 ounces) Progresso ® Reduced-Sodium Chicken Broth
1 cup water
1/4 cup chopped onion
2 teaspoons canola oil
1 tablespoon all-purpose flour
1/4 cup 2% milk
2 tablespoons evaporated milk
3 tablespoons cream cheese, cubed
1 tablespoon minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon white pepper
1/3 cup shredded Swiss cheese
Directions
Place the potatoes in a large saucepan; add broth and water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until almost tender. Meanwhile, in a small skillet, saute onion in oil until tender; add to potatoes.
In a small bowl, combine the flour, milk and evaporated milk until smooth; add to potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cream cheese, parsley, salt and pepper. Cover and simmer for 5-10 minutes or until cream cheese is melted and potatoes are tender, stirring occasionally. Garnish with Swiss cheese. Yield: about 3 cups.
Nutritional Analysis: 1 cup (prepared with reduced-fat cream cheese, fat-free evaporated milk and reduced-fat Swiss cheese) equals 245 calories, 8 g fat (3 g saturated fat), 17 mg cholesterol, 689 mg sodium, 33 g carbohydrate, 3 g fiber, 12 g protein.
Meatballs with Spaghetti Sauce
Tasty
2 Servings
Prep: 30 min. Bake: 25 min.
Ingredients
1/2 cup soft bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon 2% milk
1 egg, lightly beaten
1-1/2 teaspoons minced fresh parsley
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
6 ounces lean ground beef
2 ounces ground pork
SAUCE:
1/2 cup chopped onion
1 garlic clove, minced
1 tablespoon olive oil
1 can (14-1/2 ounces) whole tomatoes, quartered
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 cup water
3 tablespoons minced fresh parsley
1 teaspoon sugar
1 teaspoon dried basil
1/4 teaspoon pepper
Hot cooked spaghetti
Directions
In a large bowl, combine the first eight ingredients. Crumble beef and pork over mixture and mix well. Shape into 1-3/4-in. balls.
Place meatballs on a greased rack in a shallow baking pan. Bake at 350° for 25-30 minutes or until meatballs are no longer pink; drain.
Meanwhile, in a large saucepan, saute onion and garlic in oil until tender. Stir in the tomatoes, tomato sauce and paste, water, parsley, sugar, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally.
Add meatballs to sauce; simmer 5 minutes longer or until heated through. Serve with spaghetti. Yield: 2 servings.
Nutrition Facts: 1-1/2 cups sauce and 5 meatballs (calculated without spaghetti) equals 544 calories, 24 g fat (8 g saturated fat), 186 mg cholesterol, 1,445 mg sodium, 46 g carbohydrate, 9 g fiber, 37 g protein
Beefy Mushroom Soup
Cooking for 2/Tasty
3 Servings
Prep/Total Time: 30 min.
Ingredients
1 medium onion, chopped
1/2 cup sliced fresh mushrooms
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups Progresso ® Beef Broth
2/3 cup cubed cooked roast beef
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon pepper
1/8 teaspoon salt
Dash hot pepper sauce
1/4 cup shredded part-skim mozzarella cheese, optional
Directions
In a large saucepan, saute onion and mushrooms in butter until onion is tender; remove with a slotted spoon and set aside. In a small bowl, whisk flour and broth until smooth; gradually add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Add the roast beef, garlic powder, paprika, pepper, salt, pepper sauce and onion mixture; cook and stir until heated through. Garnish with cheese if desired. Yield: 3 cups.
Nutrition Facts: 1 cup (prepared with reduced-fat butter; calculated without mozzarella cheese) equals 151 calories, 6 g fat (3 g saturated fat), 42 mg cholesterol, 472 mg sodium, 11 g carbohydrate, 1 g fiber, 14 g protein.
Tangy Baked Beans
Cooking for 2/Tasty
Prep: 10 min. Bake: 25 min.
2 bacon strips, cut into 1-inch pieces
2 tablespoons strong brewed coffee
4 teaspoons brown sugar
1 teaspoon cider vinegar
1/4 teaspoon ground mustard
1/8 teaspoon salt
1 can (8.3 ounces) baked beans, undrained
1/2 cup chopped onion
Directions
In a small skillet, cook bacon over medium heat until partially cooked but not crisp. Meanwhile, in a small saucepan, combine the coffee, brown sugar, vinegar, mustard and salt. Bring to a boil; cook and stir for 2-3 minutes or until sugar is dissolved. Stir in beans and onion.
Drain bacon on paper towels. Divide the bean mixture between two 6-oz. ramekins or custard cups coated with cooking spray. Top with bacon. Bake at 350° for 25-30 minutes or until bubbly. Yield: 2 servings.
Nutrition Facts: 1/2 cup equals 213 calories, 5 g fat (2 g saturated fat), 14 mg cholesterol, 741 mg sodium, 36 g carbohydrate, 7 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1/2 lean meat
My Stuffed Acorn Squash
NYBirder
Serves 1 or 2, depending on size of squash and appetite
If cooking for one, save half the prepared stuffing in a Ziplock bag for the next day or freeze. Prepare half a squash fresh in the microwave, warm stuffing in microwave, stuff, and continue with recipe.
1 large acorn squash, split in half and seeds removed
3-5 oz. of pork breakfast sausage (I like a lean or reduced-fat sausage)
2 cups dry unseasoned cornbread dressing croutons (like Pepperidge Farm)
1/4 cup chopped celery
1/3 cup chopped onion
2/3 cup water
1 tsp. or less of Bell’s poultry seasoning (optional if sausage is flavorful)
Salt and pepper to taste (be careful—sausage adds some saltiness)
Grated parmesan or other favorite cheese (optional, but it makes a nice crackly crust on top)
Put squash halves in a microwave-safe baking dish, add a little water, and cover with plastic wrap. Microwave on high until they are just tender but not falling apart.
While the squash is cooking, spray cooking spray in a nonstick skillet over medium heat and break up the sausage to begin browning it in its own fat. Add celery and onion once it has started cooking and saute until sausage is brown and vegetables are translucent. Add water and seasoning (if using) and stir to blend. Add croutons and stir until moistened. Let it sit for a while to absorb all the liquid.
Season the squash with a little salt and pepper. Pile half of stuffing into each, mounding it if necessary to fit. They will be full.
Place in an oven dish or two gratin dishes in a preheated 400 degree oven (can use a toaster oven). Bake until the stuffing is crisp on top. Sometimes I sprinkle cheese on top and broil until it is browned.
Shortcut: Use Stovetop Cornbread Stuffing. Divide package contents in half and save one half for another time. Fry the sausage in the skillet by itself until brown, add water for half a recipe, and stuffing (do not add the butter called for in the stuffing directions; omit the salt from recipe above). Let it sit according to package directions before stuffing the squash.
Crumb Topped Baked Fish
S&D/Tasty
4 Servings
Prep/Total Time: 25 min.
Ingredients
4 haddock or cod fillets (6 ounces each)
Salt and pepper to taste
1-1/4 cups seasoned bread crumbs
1/4 cup shredded cheddar cheese
1/4 cup butter, melted
1 tablespoon minced fresh parsley
1/2 teaspoon dried marjoram
1/4 teaspoon garlic powder
1/4 teaspoon dried rosemary, crushed
Directions
Place fillets on a greased baking sheet; season with salt and pepper. In a small bowl, combine the remaining ingredients; pat onto fillets. Bake at 400° for 15-20 minutes or until fish flakes easily with a fork. Yield: 4 servings.
Nutrition Facts: 1 fillet equals 413 calories, 16 g fat (9 g saturated fat), 136 mg cholesterol, 777 mg sodium, 26 g carbohydrate, 1 g fiber, 39 g protein.
Crumb-Topped Baked Fish published in Simple & Delicious November/December 2009, p29
Pumpkin Muffins - I omitted nuts and doubled raisins
¾ c corn oil
1 tsp baking soda
1 c brown sugar
½ tsp salt
2 eggs
1 tsp cinnamon
1 c canned pumpkin
¼ tsp gr cloves
½ c raisins
¼ tsp ginger
½ c chopped nuts
¼ tsp nutmeg
1 ½ c A P flour
1/3 c milk
1 ½ tsp baking powder
In a large bowl, blend oil, brown sugar, eggs, pumpkin, raisins and nuts. In a separate bowl, sift together remaining dry ingredients and add to pumpkin mixture without too much stirring. Add 1/3 cup of milk and blend gently. Fill muffins cups ¾ full and bake @350 for 20 - 25 minutes. Check at 20 minutes and remove as soon as muffin does not dent when touched. These muffins will be even moister the second day. Freeze well.. 16 average size muffins.
Pumpkin Chip Muffins
Country Woman May/June 1995
4 eggs
2 c sugar
1 can (16 oz) pumpkin
1 1/2 c vegetable oil
3 c all-purpose flour
2 tsp baking soda
2 tsp baking powder
1 tsp gr cinnamon
1/2 tsp salt
2 c semisweet chocolate chips (CAN OMIT)
In a large mixing bowl, beat eggs, sugar, pumpkin & oil until smooth. Combine flour, baking soda, baking powder, cinnamon & salt; add to pumpkin mixture & mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full. Bake @ 400º for 16-20 min or until muffins test done. Cool in pan 10 min before removing to a wire rack.
Yield: about 24 standard-size muffins
Pumpkin Cranberry Loaf
Anna Olsen - Sugar
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp ginger
1/2 cup unsalted butter, room temperature
1 cup sugar
2 egg
1 cup canned pumpkin puree
zest of one orange
1 tsp vanilla
1 cup orange, juice
1 1/2 cups cranberries, fresh or frozen
Preheat oven to 325ºF.
Sift together flour, baking soda and powder, salt and spices and set aside.
In a medium bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, and stir in pumpkin purée, orange zest and vanilla. Stir in orange juice. Add dry ingredients in additions and blend just until incorporated. Fold in cranberries.
Spoon batter into loaf pan and bake in center of oven for 60 to 75 minutes until a tester inserted into the loaf comes out clean. Allow to cool before slicing.
Baked Cheese Olives
Beema
In a mixing bowl, combine 1 cup shredded cheddar cheese, and 2 tablespoons softened butter. Stir in 1/2 cup all-purpose flour and 1/8 teaspoon cayeene pepper, mixing until a dough forms. Drain 24 piniento-stuffed green olives. Wrap one tablespoon dough around each olive and place on a baking sheet. Bake in a 400° oven for 15 minutes or until golden brown. BONUS: These can be made ahead, cooled completely and frozen. To reheat place frozen olives on baking sheet and heat in 350° oven for about 10 minutes.
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Salami Crisps
Beema
Spread thinly sliced salami in a single layer on a baking sheet and bake at 300° until dry and crisp. Serve with a dipping sauce of Dijon mustard mixed with sour cream and finely chopped dill pickle.
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Roasted Radishes
Beema
Trim radishes and cut in half, toss with olive oil then season with salt and pepper. Roast in a 350° oven for 10 to 15 minutes. Radishes will still be slightly firm. Serve with a horseradish dipping sauce.
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Shrimp Sticks
Beema
Toss raw, peeled shrimp in fine cornmeal mixed with Italian herbs. Roast at 350° for 7 to 10 minutes until cooked through and crispy. Serve on short skewers wtih marinara sauce.
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Ribs of Beef in Red Wine Sauce
Beema
Put your short ribs in a dutch oven. Whisk together 1 cup each: strong brewed coffee, red wine and ketchup. Pour over the beef. Bake, covered, in a 350° oven for 3 or 4 hours until tender, basting from time to time.
Golden Sea Bass
Lilly
1 cup mashed potato flakes
1 env. Italian dressing mix
1/4 tsp pepper
1 egg
2 # sea bass or halibut steaks
2 T butter, melted
Paprika
In a shallow bowl, combine the potato flakes, dressing mix, and pepper. In another bowl, beat egg. Dip fillets in egg, then coat with potato flake mixture.
Place in a single layer in a 15 x 10 baking pan coated with cooking spray. Drizzle with butter.
Bake uncovered at 450 degrees for 10-14 minutes or until fish flakes easily with a fork.
Short Ribs of Beef in Red Wine Sauce
Ric
Put your short ribs in a dutch oven with 1 chopped onion, 2 large rough chopped carrots, and 1 large sliced apple. Whisk together 1 cup each: beef broth, red wine, apple juice and ketchup. Pour over the beef. Bake, covered, in a 350° oven for 3 or 4 hours until tender, basting from time to time
Pecan Chicken
Ric
4 tablespoons (1 stick) butter
1/2 cup buttermilk
1 egg, lightly beaten
1/3 cup all-purpose flour
1/3 cup ground pecans
1 teaspoon salt
1 teaspoon paprika
1/8 teaspoon pepper
1 tablespoon sesame seeds
2 chicken breast
Additional pecans halves (optional)
Instructions
Preheat the oven to 350 degrees F.
Melt butter in a 10 by 15-inch baking pan. In a shallow dish, combine buttermilk and egg. In another dish, combine flour, pecans, salt, paprika, pepper, and sesame seeds. Dip chicken in buttermilk then in flour. Place skin side down in melted butter. Turn to coat and leave skin side up. Sprinkle with pecan halves. Bake for 1 hour and 25 minutes.
Green Bean Casserole
Judahl
1 qt. green beans drained
1 can cream of mushroom soup
1 sm can evaporated milk or 2/3 cup evaporated milk
French fried onions
Mix soup and milk in crock pot. Pour green beans in and about a tbsp of french fried onions, and mix well. Turn on low and it's ready in about 4 hrs. The last half hour sprinkle french fried onions on top.
Greek Lemon-Chicken Soup (Avgolemono)
NY Birder
2 servings
2 cups chicken broth or stock, preferably homemade (2 1/2 cups if using rice)
1/4 cup orzo or long grain rice
1 large egg
1 1/2 tablespoons fresh lemon juice (about 1/2 lemon)
1/2 teaspoon grated lemon zest
Sea salt and freshly ground white pepper, to taste
1 tablespoon chopped dill or parsley
In a large saucepan, bring chicken broth to a boil. Add orzo; cover, reduce heat and simmer 10 minutes, or until orzo is al dente. (If using rice, add another 1/2 cup of chicken broth. Simmer according to package directions, or until grains are tender.) Do not drain; take off the heat and set aside.
In a bowl, beat egg until thick. While whisking steadily, add lemon juice and zest (to keep the lemon from curdling the egg). Gradually add 1/4 cup hot broth from saucepan, whisking constantly, to temper the egg. Add 2 more 1/4 cups of broth, whisking after each addition.
Pour mixture back into saucepan and reheat on low heat, stirring with a wooden spoon, until egg cooks and soup slightly thickens. Do not boil, or eggs will curdle. Add salt and pepper to taste, then sprinkle with dill or parsley. Serve hot or cold.
Avgo Lemino Soup
Jetfan27
1 lb. ground beef or lamb
1 medium onion grated
1/4 C raw rice
Mint finely chopped to taste
salt and pepper....
1/2 C parsley finely chopped....
2 qts. or so meat or chicken stock or broth
1 egg
EGG AND LEMON SAUCE( avgolemino)
4 eggs
Juice of 2 lemons
Directions
Combine meat, rice, egg, onion, mint, salt and pepper. Make marble sized meatballs and roll in chopped parsley. Drop into simmering broth and cook until meat is done, about 35 minutes. To make egg and lemon sauce: Beat eggs well. Slowly beat in lemon juice. Temper sauce by slowly adding hot broth and stirring. Add all the sauce to the broth and stir for a minute or until slightly thickened.
Cream Cheese Chocolate Chip Cookies
rwbostian
1 package(s) (3-ounce) cream cheese , room temperature
16 tablespoon(s) (2 sticks) unsalted butter , room temperature
1 cup(s) sugar
2 large eggs
2 teaspoon(s) vanilla extract
2 cup(s) all-purpose flour
1 teaspoon(s) salt
1 package(s) (12-ounce) semisweet chocolate chips
2 teaspoon(s) grated orange zest
Preheat oven to 350 degrees. In the large bowl of an electric mixer, beat cream cheese, butter, and sugar on high speed until well blended. Beat in eggs and vanilla until smooth. Reduce speed to low; beat in flour and salt until just combined. Stir in chocolate chips and orange zest.
Drop dough by teaspoonfuls onto ungreased baking sheets; space dough about 1 inch apart. Bake 10 to 12 minutes, or until cookies are lightly browned around the edges. With a spatula, transfer to racks to cool completely; store in an airtight container for up to 1 week.
Rotini with Chicken, Artichokes and Black Olives
Beema
4 to 6 chicken tenders, cooked and cut into cubes
1 (14 oz) can quartered artichokes, drained
1/3 cup sliced black olives
1/2 cup Greek dressing and marinade, divided (*)
8 oz. rotini pasta
1 cup shredded mozzarella cheese
Add chicken, artichokes, black olives and 1/4 cup Greek dressing to a large skillet, and heat on very low, just to blend flavors.
Cook pasta, drain well, and add to the chicken mixture in the skillet. Add the balance of the Greek dressing, increase heat to medium and cook until heated through. Just before serving stir in the mozzarella cheese.
Official Natchitoches Meat Pie Festival Meat Pie
Ric
FILLING
½ Teaspoon Shortening
½ pound ground beef
½ pound pork sausage (we like the spicy)
½ bunch green onions, chopped
6 cloves of garlic, chopped
½ green bell pepper, chopped
½ onion, chopped
Salt, pepper, and red pepper to taste
1 ½ teaspoons of flour
Melt shortening in heavy pot. Add meat. Cook until pink is gone. Add vegetables and season to taste. (Season well, as meat will lose seasoning during frying.) When meat is completely done and vegetables glazed, remove from heat and drain excess liquid. Stir in 1 tablespoon flour.
CRUST
2 cups flour
1 teaspoon salt
½ teaspoon baking powder
1 egg
¼ cup shortening
½ cup milk
Sift dry ingredients together. Cut in shortening. Beat egg and add to milk. Work gradually into dry ingredients until proper consistency to roll. Break into small pieces and roll very thin. Cut into rounds using a saucer as a guide.
To assemble: Place a large tablespoon of prepared meat along edge and halfway in the center of round dough. Fold the other half over, making edges meet and seal with water. Form edges with fork. Drop in deep fat and cook until golden brown. Drain and serve hot.
Makes approximately 9.
Ground Beef Pasty
NYBirder
Serves 1 generously
1/4 lb. lean ground beef, crumbled (raw—do not precook)
1/4 cup potato, chopped
1/4 cup carrot, chopped
2 tbsp. onion, chopped
Salt and pepper to taste
Milk
Pastry for a single 9” pie crust
Chili sauce, ketchup, brown gravy, or your favorite sauce
For pastry I use the convenience of refrigerated pre-made pastry. Warm the pastry according to package directions and unroll onto an ungreased cookie sheet. You can trim a little off the edge if you don't want quite so much pastry when it's sealed.
Place beef, potato, carrot and onion on half of the circle to within 1-inch of edge; sprinkle with salt and pepper.
Brush edge of pastry with water. Fold pastry over filling; fold bottom edge of pastry over top edge of pastry. Seal and flute. Make slits in top of pastry to allow steam to escape. Brush top with milk.
Bake at 350 degrees till golden brown, about 1 hour.
Serve with chili sauce, ketchup, brown gravy, or your favorite sauce.
Roasted Turkey with Carrots and Shallots for Two
NYBirder
Serves 2 with leftovers
1/2 turkey breast on the bone (2 1/2 to 3 pounds)
Salt and freshly ground black pepper
Extra-virgin olive oil
1/2 bunch fresh sage leaves
4 shallots, cut in half
1/2 pound baby carrots
1/8 cup all-purpose flour
2 cups chicken or turkey stock
1/4 lemon, juiced
Preheat the oven to 375F.
Cut along 1 side of the breastbone, and then down along the ribs; gently pull and cut the meat away from the bone to cut the breast off the carcass. Or, you can leave the breast on the bone and increase the baking time.
Season the turkey breast on both sides with a generous amount of salt and pepper. Put a medium roasting pan on the stove over medium heat and get it good and hot. Drizzle the pan with a 3-count of oil. Add a few sage leaves and stir to flavor the oil. Lay the breast in the hot oil, skin-side down and cook for about 5 minutes until the skin begins to set and crisp. Flip the breast over and push it off to 1 side.
Add the shallots, carrots, and small handful of sage leaves to the pan and stir to coat with the oil. Sprinkle the vegetables with salt and pepper. Stick the pan in the hot oven and roast for about 30 minutes (more if you don’t bone the turkey) until the internal temperature of the turkey reaches 160F on an instant read thermometer, and the shallots and carrots are tender and browned. (If the vegetables are getting too brown before the turkey is done, remove them and cover with foil. They can be warmed up later before serving.) Remove the turkey and the vegetables to a serving platter, cover with foil, and set aside.
Put the roasting pan over 2 burners if necessary, over medium heat. Stir in the flour with a wooden spoon. Then gradually stir in the stock, scraping the bottom of the pan to pick up all of the browned bits. Give the gravy a squeeze of lemon and season, to taste, with salt and pepper. Slice the turkey and serve with the gravy.
Pie in a Jar
BobbiJoAZ
There was a lot of discussion as to the advisability of this recipe and cooking in a jar. I personally wouldn't do it - Tasty
Make a crust and spread it across the bottom and up the sides of wide half-pint jars. Put in filling. Following is a recipe for 4 pies. Put on top – may be pie dough with cut out or slits, lattice top or a crumb topping. Then may be baked or forzen.
Crumb Topping for 4 to 6 pies.
1/4C brown sugar
1/4 C flour
2 T oats
1/4 T cinnamon
3 T cold butter
Combine sugar, flour and cinnamon. Cut in butter.. Add oats and stir to combine.
Basic fruit recipe for 4 pies:
2 C prepared fruit (pitted, diced, peeled, etc.)
2 T sugar- brown or white (use more or less depending on sweetness of fruit)
2 T flour- (again, more if your fruit is super juicy like cherries, less if it's pretty dry)
1 T butter (divided between the pies)
Seasonings/flavorings- cinnamon, nutmeg, vanilla and almond extract, citrus zest etc) Cap and freeze.
Bake the Pies in a Jar
Be sure to use canning jars- they are designed to be boiled, pressure cooked, etc. and. the pies will bake just fine! However, if you're worried about the jars breaking, remove lids from jars and place jars on a baking sheet. Place baking sheet in a COLD oven. Then turn the oven to 375. That will give the jars a chance to warm up slowly as the oven preheats. If you're really worried you can always let them sit at room temp for a bit first before putting them in a cold oven. Bake for about 50-60 minutes, or until the tops are golden brown and the middles are bubbly. If you're baking them fresh and not frozen they take about 45 minutes.
Mini Green Bean Casserole
NYBirder
Source: Reminisce May/June 2003, p49
2 Servings
2 cups frozen cut green beans
1 can (4 ounces) mushroom stems and pieces, drained
1 tablespoon cornstarch
1/2 teaspoon ground mustard
3/4 cup Progresso ® Chicken Broth
1 tablespoon butter
3/4 cup french-fried onions
In a greased 1-qt. baking dish, combine the beans and mushrooms. In a small bowl, combine cornstarch and mustard; gradually stir in broth until smooth. Pour over the vegetables. Dot with butter.
Bake, uncovered, at 375° for 25-30 minutes. Sprinkle with onions. Bake 5 minutes longer.
Nutrition Facts: 1 serving (1 each) equals 262 calories, 17 g fat (7 g saturated fat), 15 mg cholesterol, 939 mg sodium, 23 g carbohydrate, 4 g fiber, 4 g protein
Creamy Green Bean Casserole
NYBirder
Source: Rosemary Beaudoin published in "Cooking for 2", Spring 2009, p23
“You can replace the green beans with any other frozen veggies. I like a mixture of carrots, broccoli and cauliflower.”
2 Servings
1/2 cup condensed cream of mushroom soup, undiluted
1 ounce cream cheese, softened
1-3/4 cups frozen French-style green beans
5 tablespoons shredded Italian cheese blend, divided
5 tablespoons french-fried onions, divided
1/4 cup sour cream
In a small bowl, beat soup and cream cheese until blended. Stir in the green beans, 4 tablespoons Italian cheese, 4 tablespoons onions and sour cream. Transfer to a 3-cup baking dish coated with cooking spray. Sprinkle with remaining cheese and onions.
Bake, uncovered, at 350° for 25-30 minutes or until bubbly and cheese is melted. Yield: 2 servings.
Nutrition Facts: 1-1/2 cups (prepared with reduced-fat cream cheese and reduced-fat sour cream) equals 266 calories, 18 g fat (8 g saturated fat), 36 mg cholesterol, 738 mg sodium, 17 g carbohydrate, 2 g fiber, 9 g protein
Potato Encrusted Baked Fish
Lilly
Adapted from TOH Cookbook (all new edition – 2010, page 50)
1/2 cup mashed potato flakes (I use ½ package of Idahoan potatoes)
½ envelope Italian style salad dressing
¼ tsp pepper
1 egg
1 pound sea bass fillets (I used cod fillets)
1 T butter melted
Paprika
In a shallow bowl, combine the potato flakes, dressing mix, and pepper. In another bowl, beat the egg. Dip fillets into the egg, then coat with potato flake mixture.
Place in a single layer in appropriate size baking dish that has been sprayed with cooking spray. Drizzle with butter. Sprinkle with paprika.
Bake uncovered, at 450 degrees, for 10-14 minutes, or until fish flakes easily with fork.
Wild West Wellingtons
Cooking for 2 Sept 2009/Tasty
Ingredients
2 beef tenderloin fillets (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
2 ounces cream cheese, softened
1/4 cup canned chopped green chilies
1/2 sheet frozen puff pastry, thawed
2 teaspoons beaten egg
1/2 teaspoon water
Salsa, optional
Directions
Sprinkle fillets with salt, cumin and pepper. In a large nonstick skillet coated with cooking spray, brown fillets on both sides; remove and keep warm. In a small bowl, combine cream cheese and chilies; set aside.
On a lightly floured surface, roll pastry into a 16-in. x 12-in. rectangle. Cut into two 12-in. x 8-in. rectangles. Place a fillet on one side of each rectangle; top with cream cheese mixture. Fold pastry over meat; seal seams. Place seam side down on a rack in a shallow baking pan.
Combine egg and water; brush over pastry. Bake at 400° for 18-22 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes. Serve with salsa if desired. Yield: 2 servings.
Nutrition Facts: 1 serving (prepared with reduced-fat cream cheese; calculated without salsa) equals 644 calories, 35 g fat (12 g saturated fat), 148 mg cholesterol, 773 mg sodium, 37 g carbohydrate, 5 g fiber, 44 g protein.
Parmesan Herb Loaf
Cooking for 2 Spring 2007/Tasty
1-1/4 cups all-purpose flour
3 tablespoons plus 1 teaspoon grated Parmesan cheese,divided
1-1/2 teaspoons sugar
1-1/2 teaspoons dried minced onion
1-1/4 teaspoons Italian seasoning, divided
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
2 tablespoons plus 2 teaspoons 2% milk
4-1/2 teaspoons butter, melted
1 egg white, lightly beaten
Directions
In a small bowl, combine the flour, 3 tablespoons Parmesan cheese, sugar, onion, 1 teaspoon Italian seasoning, baking powder, baking soda and salt. In another bowl, whisk the sour cream, milk and butter. Stir into dry ingredients just until moistened.
Turn onto a floured surface; knead for 1 minute. Shape into a round loaf; place on a baking sheet coated with cooking spray. With kitchen scissors, cut a 1/4-in.-deep cross in top of loaf. Brush with egg white. Sprinkle with remaining cheese and Italian seasoning.
Bake at 350° for 30-35 minutes or until golden brown. Serve warm. Yield: 1 loaf (8 servings).
Nutrition Facts: 1 serving (prepared with reduced-fat sour cream) equals 128 calories, 4 g fat (3 g saturated fat), 13 mg cholesterol, 205 mg sodium, 17 g carbohydrate, 1 g fiber, 5 g protein.
Apple-Bacon Egg Bake
Cooking for 2 Spring 2008/Tasty
2 Servings
Prep: 15 min. Bake: 30 min.
Ingredients
3 eggs
1 small apple, diced
3/4 cup frozen O'Brien potatoes, thawed
1/3 cup 2% milk
1/3 cup sour cream
1/3 cup shredded cheddar cheese, divided
3 bacon strips, cooked and crumbled, divided
Dash salt and pepper
Directions
In a small bowl, beat the eggs. Stir in the apple, hash browns, milk, sour cream, 3 tablespoons cheese, 1 tablespoon bacon, salt and pepper.
Pour into two 2-cup baking dishes coated with cooking spray. Sprinkle with remaining cheese and bacon.
Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Yield: 2 servings.
Nutrition Facts: 1 serving (prepared with reduced-fat sour cream and reduced-fat cheese) equals 372 calories, 20 g fat (10 g saturated fat), 357 mg cholesterol, 510 mg sodium, 25 g carbohydrate, 2 g fiber, 22 g protein.
Lemony Mushroom Orzo Soup
Country Woman/Tasty
2 Servings
Prep/Total Time: 30 min.
2-1/2 cups sliced fresh mushrooms
2 green onions, chopped
1 garlic clove, minced
1 tablespoon olive oil
1-1/2 cups Progresso ® Chicken Broth
1-1/2 teaspoons minced fresh parsley
1/4 teaspoon dried thyme
1/8 teaspoon pepper
1/4 cup uncooked orzo pasta
1-1/2 teaspoons lemon juice
1/8 teaspoon grated lemon peel
In a small saucepan, saute the mushrooms, onions and garlic in oil until tender. Stir in the broth, parsley, thyme and pepper.
Bring to a boil. Stir in the orzo, lemon juice and peel. Cook for 5-6 minutes or until pasta is tender. Yield: 2 servings.
Nutrition Facts: 1 cup equals 194 calories, 8 g fat (1 g saturated fat), 4 mg cholesterol, 744 mg sodium, 25 g carbohydrate, 2 g fiber, 7 g protein.
Cranberry and Pork
c3clark
If you haven't got pork, then use chicken or turkey
¾ pound pork tenderloin, cubed
2T flour
2T oil
1 onion, chopped
1C white wine
¾ C cranberries
3T honey
a sprig of fresh basil, chopped
Coat the pork in flour. Heat the oil in a saucepan over high heat. Add the pork and cook for 2 minutes, until browned. Add the onion and cook a further 2 minutes, or until the onion has softened. Add the white wine, cranberries, honey and basil and stir. Turn the heat down to a simmer, cover and let cook 20 minutes. Serve over rice. Serves 2
Porcupine Meatballs for Two
TOH/NYBirder
1/4 cup uncooked long grain rice
1/4 cup water
3 tbsp. finely chopped onion
1/2 teaspoon salt
1/4 teaspoon celery salt
Pinch pepper
Pinch garlic powder
1/2 pound lean ground beef
1 tablespoon vegetable oil
1 can (8 ounces) tomato sauce
1/2 cup water
1 tablespoon brown sugar
1 teaspoon Worcestershire sauce
1/4-1/2 tsp. yellow mustard (my addition—optional)
In a bowl, combine the first seven ingredients. Add beef and mix well. Shape into 12 balls. In a medium skillet, brown meatballs in oil; drain. Combine tomato sauce, water, brown sugar and Worcestershire sauce; pour over meatballs. Reduce heat; cover and simmer for 1 hour. Check every 20 min. and add water if the sauce becomes too thick.
Serve meatballs and sauce with noodles.
Yield: 2 servings
Bacon, Cremini & Brie Potatoes
2 Servings
Prep: 10 min. Bake: 50 min.
2 medium potatoes
2 teaspoons olive oil
1/4 teaspoon salt
3 bacon strips, chopped
1/4 pound sliced baby portobello (cremini) mushrooms
2 ounces Brie cheese, sliced
1 tablespoon minced fresh chives
Scrub and pierce potatoes. Rub potato skins with oil; sprinkle with salt. Bake at 400° for 50-60 minutes or until tender.
In a skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Saute mushrooms in drippings.
Cut a 2-in. "X" in tops of potatoes; insert cheese slices. Top with mushrooms, bacon and chives. Yield: 2 servings.
Nutrition Facts: 1 stuffed potato equals 531 calories, 34 g fat (13 g saturated fat), 58 mg cholesterol, 781 mg sodium, 41 g carbohydrate, 4 g fiber, 16 g protein.
Bacon, Cremini & Brie Potatoes for Two published in Taste of Home December/January 2011
BLT Salad
2 Servings Prep: 25 min. + chilling
2/3 cup uncooked spiral pasta
5 bacon strips, chopped
1 small tomato, seeded and chopped
3 tablespoons ranch salad dressing
1 cup torn romaine
Directions
Cook pasta according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon to drain.
Drain pasta and rinse in cold water; place in a large bowl. Add the bacon, tomato and dressing. Toss to coat. Refrigerate until serving.
Just before serving, add romaine and toss to coat. Yield: 2 servings.
Nutrition Facts: 1-1/3 cups equals 315 calories, 19 g fat (4 g saturated fat), 21 mg cholesterol, 552 mg sodium, 25 g carbohydrate, 2 g fiber, 10 g protein.
BLT Salad for Two published in Taste of Home December/January 2011
Caramel Pumpkin Tiramisu
2 Servings Prep: 35 min. + chilling
Ingredients
6 crisp ladyfinger cookies
4 teaspoons maple syrup
2 teaspoons bourbon
1/3 cup heavy whipping cream, divided
4 teaspoons sugar
1/4 cup solid-pack pumpkin
1/4 teaspoon ground cinnamon
Dash ground ginger
Dash salt
1-1/2 ounces cream cheese, softened
1 tablespoon confectioners' sugar
SAUCE:
1/4 cup hot caramel ice cream topping
1 teaspoon bourbon
Directions
Using a serrated knife, cut two ladyfingers in half. In a shallow bowl, combine syrup and bourbon. Dip two whole ladyfingers and two halves into mixture; arrange in a single layer in a 9-in. x 5-in. loaf pan.
In a small bowl, beat 1/4 cup cream until it begins to thicken. Gradually add sugar; beat until soft peaks form. In a large bowl, combine the pumpkin, cinnamon, ginger, and salt; fold in whipped cream. In another bowl, beat the cream cheese, confectioners' sugar and remaining cream until thickened.
Spread half of pumpkin mixture over ladyfingers in pan. Dip remaining ladyfingers; arrange over the top. Top with remaining pumpkin mixture and the cream cheese mixture. Cover and refrigerate for 8 hours or overnight.
In a microwave, heat caramel sauce; stir in bourbon. Serve warm with tiramisu. Yield: 2 servings.
Editor's Note: This recipe was prepared with Alessi brand ladyfinger cookies.
Nutrition Facts: 1 piece with 4 teaspoons sauce equals 513 calories, 23 g fat (14 g saturated fat), 104 mg cholesterol, 334 mg sodium, 71 g carbohydrate, 2 g fiber, 6 g protein.
Caramel Pumpkin Tiramisu for Two published in Taste of Home December/January 2011
Easy Sausage & Ravioli
2 Servings Prep/Total Time: 25 min.
2 Italian sausage links (4 ounces each)
3 cups frozen cheese ravioli
1 cup spaghetti sauce
1/3 cup VELVEETA Pasteurized Prepared Cheese Product
1/8 teaspoon garlic powder
1/8 teaspoon pepper
Place sausage in a large skillet and cover with water; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until no longer pink. Drain. Cut into bite-size pieces.
Meanwhile, cook ravioli according to package directions. In a small saucepan, heat the spaghetti sauce, cheese, garlic powder and pepper until cheese is melted. Drain ravioli; stir in sauce and sausage. Yield: 2 servings.
Nutrition Facts: 1-1/2 cups equals 770 calories, 35 g fat (15 g saturated fat), 123 mg cholesterol, 1,991 mg sodium, 75 g carbohydrate, 5 g fiber, 41 g protein.
Easy Sausage & Ravioli for Two published in Taste of Home December/January 2011
Maple Horseradish Beets
2 Servings
Prep: 10 min. Cook: 55 min.
3/4 pound fresh beets
1 teaspoon canola oil
1 tablespoon butter
4 teaspoons maple syrup
1 tablespoon prepared horseradish
2 teaspoons cider vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
Peel beets and cut into wedges. Place in a 15-in. x 10-in. x 1-in. baking pan; drizzle with oil and toss to coat. Bake at 400° for 40-50 minutes or until tender.
In a small saucepan, melt butter. Stir in the syrup, horseradish, vinegar, salt and pepper. Bring to a boil. Carefully stir in beets; cook for 5-6 minutes or until liquid is slightly thickened, gently stirring occasionally. Yield: 2 servings.
Nutrition Facts: 3/4 cup equals 185 calories, 8 g fat (4 g saturated fat), 15 mg cholesterol, 344 mg sodium, 27 g carbohydrate, 4 g fiber, 3 g protein.
Maple Horseradish Beets for Two published in Taste of Home December/January 2011
Shrimp & Tortellini in Tomato Cream
2 Servings Prep: 20 min. Cook: 30 min.
3 cups refrigerated cheese tortellini
1/2 pound uncooked medium shrimp, peeled and deveined
1-1/2 teaspoons olive oil, divided
1 teaspoon grated lemon peel
1/8 teaspoon pepper
Dash crushed red pepper flakes
1 shallot, chopped
1 garlic cloves, minced
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1/2 cup clam juice
1/4 cup white wine
1 tablespoon balsamic vinegar
2 fresh thyme sprigs
2 tablespoons grated Parmesan and Romano cheese blend
2 tablespoons half-and-half cream
5 fresh basil leaves, thinly sliced
1 tablespoon minced chives
Shredded Parmesan cheese and minced fresh parsley, optional
Cook tortellini according to package directions. Meanwhile, in a small nonstick skillet, cook shrimp in 1 teaspoon oil until shrimp turn pink. Stir in the lemon peel, pepper and pepper flakes. Remove and keep warm.
In the same skillet, cook shallots in remaining oil over low heat for 10-15 minutes or until golden brown, stirring occasionally. Add garlic; cook 1 minute longer.
Add the tomatoes, clam juice, wine, vinegar and thyme. Bring to a boil; cook until liquid is reduced by half, about 10 minutes. Remove from the heat; discard thyme sprigs. Stir in the cheese blend, cream, basil, chives and shrimp.
Drain tortellini; stir into shrimp mixture. Sprinkle with shredded cheese and parsley if desired. Yield: 2 servings.
Nutrition Facts: 1-1/2 cups (calculated without shredded cheese) equals 448 calories, 14 g fat (6 g saturated fat), 182 mg cholesterol, 722 mg sodium, 46 g carbohydrate, 5 g fiber, 33 g protein.
Shrimp & Tortellini in Tomato Cream for Two published in Taste of Home December/January 2011
Brandied Cranberries
Lilly
Ingredients
3 pints cranberries
3 cups sugar
1/2 cup brandy
rosemary sprigs
Method
Place cranberries in a single layer in two lightly greased 15 x 10 x 1 inch jelly roll pans.2. Pour sugar over cranberries.3. Cover tightly with foil and bake at 350 degrees for one hour.4. Spoon cranberries into large serving bowl. Gently stir in brandy. Cool.5. Serve cranberries chilled or at room temperature.6. Garnish, if desired, with fresh rosemary. 7. Store cranberries in refrigerator for up to one week.
Maple Pumpkin Pie for Two
NYBirder
2 Servings
1/2 cup all-purpose flour
1/8 teaspoon salt
2 tablespoons shortening
2 tablespoons cold water
FILLING:
1/2 cup canned pumpkin
1/3 cup evaporated milk
1/4 cup packed brown sugar
1 egg
2 teaspoons sugar
1/2 teaspoon pumpkin pie spice
1/2 teaspoon maple flavoring
Dash salt
In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 15 minutes or until easy to handle. Meanwhile, in a small bowl, combine the filling ingredients.
On a lightly floured surface, roll out dough to fit a 5-in. pie plate. Transfer pastry to pie plate. Trim to 1/2 in. beyond edge of plate; flute edges. Pour filling into crust.
Bake at 375° for 40-45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator. Yield: 2 servings.
Nutrition Facts: 1 piece (prepared with fat-free evaporated milk and egg substitute) equals 419 calories, 13 g fat (3 g saturated fat), 2 mg cholesterol, 346 mg sodium, 65 g carbohydrate, 3 g fiber, 10 g protein.
Published in “Cooking for 2,” Winter 2007, p. 21
Sweet Potato Puff
Geema
With marshmallow surprise inside.
1 cup mashed sweet potato (without added milk or butter)
1 tablespoon brown sugar
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
6 large marshmallows
1/3 to 1/2 cup graham cracker crumbs
Combine sweet potato, brown sugar, salt and cinnamon; shape a small amount around each marshmallow. Roll in crumbs. Place on a greased baking sheet. Bake at 350° for 6 minutes or until lightly puffed (do not overbake or marshmallows will melt). Yield: 2 servings
Nutrition Facts: 1 serving (3 each) equals 326 calories, 2 g fat (trace saturated fat), 0 cholesterol, 414 mg sodium, 75 g carbohydrate, 3 g fiber, 4 g protein.
Sweet Potato Puffs published in Reminisce September/October 1998, p49
Cranberry Clusters
Tasty
2 cups semi sweet chocolate chips
2/3 cup dried cranberries
2/3 cup cashews
In microwave or saucepan, melt the chocolate chips. Stir in the cranberries and cashews. Drop by teaspoonful onto a waxed paper lined baking sheet. Let sit until set.
Bark - Use extra chocolate and pour onto the baking sheet. Break up when set
Festive Pecan Pie
birder
Source: “Cooking for 2,” Winter 2006, p. 43
4 Servings
1 sheet refrigerated pie pastry
1 egg, lightly beaten
2 tablespoons beaten egg
1/2 cup dark corn syrup
1/4 cup sugar
5 teaspoons butter
1/8 teaspoon salt
1/2 cup pecan halves
Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges.
In a small bowl, combine the next six ingredients until well mixed. Stir in the pecans. Pour into pie shell. Cover edges loosely with foil. Bake at 350° for 25 minutes. Remove foil; bake 20-25 minutes longer or until a knife inserted near the center comes out clean. Refrigerate any leftovers.
Yield: 4 servings
Molten Lava Rum Cakes
pegg
1 tablespoon graham cracker crumbs
1/2 cup butterscotch chips (3 oz)
1/3 cup butter or margarine
2 whole eggs
1 egg yolk
1/4 teaspoon rum extract
1/3 cup packed brown sugar
1/3 cup all-purpose flour
DIRECTIONS
Heat oven to 400°F. Spray bottoms and sides of 3 (6-ounce) custard cups with baking spray with flour. Sprinkle 1 teaspoon cracker crumbs onto bottom and around side of each cup.
In 1-quart saucepan, melt butterscotch chips and butter over medium heat, stirring constantly. Remove from heat; cool slightly, about 5 minutes.
Meanwhile, in large bowl, beat whole eggs, egg yolks and rum extract with wire whisk or egg beater until well blended. Beat in brown sugar. Beat in melted butterscotch mixture and flour until well blended. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.
Bake 13 to 16 minutes or until sides are set and centers are still soft (tops will be puffed and cracked). Let stand 5 minutes. Run small knife or metal spatula along sides of cakes to loosen. Immediately place individual dessert plate upside down over top of each cup; turn plate and cup over. Remove cup. Serve warm.
This luscious dessert tastes even better when served with a big scoop of praline pecan ice cream.
Home-Made Cream of Tomato Soup
NYBirder
Much better than Campbell's but similar.
3-4 servings
2 tbsp. olive oil
1 onion, chopped
1 garlic clove, finely chopped
1 tbsp. tomato paste
1 (14 1/2 oz.) can chopped tomatoes
Handful basil leaf
Pinch baking soda
2 1/2 cups milk
Salt and pepper, to taste
Heat the olive oil in a large pan, then tip in the onion and garlic. Cook over a moderate heat until the onion has softened, about 5 minutes. Stir in the tomato paste, then pour in the chopped tomatoes and basil leaves, and bring up to the boil. Turn the heat down and leave to simmer for about 15 minutes until thick and full of flavor. If you like a smooth soup, whizz the mixture at this point with a blender to form a smooth sauce.
At this point, this base can now be cooled and frozen for up to 1 month. Just thaw the base and place in a 2-quart saucepan and continue with the recipe.
To finish the soup: Spoon a pinch of the baking soda into a small bowl and pour over 1 tbsp. or so of the milk. Mix together until there are no lumps, then tip into the tomato mixture and pour over the milk. Bring up to a boil (the mixture will froth, but don't worry - it will go away). Gently simmer for about 5 minutes until ready to serve.
Spicy Shrimp Sandwich with Chipotle Avocado Mayonnaise
Pegg_KS
Serves 2
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon chili powder
2 teaspoons olive oil
1/2 pound medium shrimp (about 20 shrimp) peeled and deveined
1 avocado, pitted and diced
1/2 cup mayonnaise
1 chipotle pepper
1 lime
1/4 teaspoon kosher salt
2 French rolls
4 romaine lettuce leaves
Combine cumin, garlic powder, 1/4 teaspoon kosher salt, chili powder and olive oil together in a bowl. Place shrimp in the bowl and toss to coat.
Combine avocado, mayonnaise, chipotle pepper, lime and 1/4 teaspoon kosher salt in a food processor. Pulse until smooth.
Place shrimp in a skillet over medium heat. Cook until pink and cooked through, about 5 minutes.
Toast rolls, if desired. Spread chipotle avocado mayonnaise on the roll. Place lettuce leaves on the bottom half of the roll and place 10 shrimp on each sandwich.
Serve! Enjoy!
Glazed Carrots for Two
Pegg_KS
2 tablespoons packed brown sugar
1 teaspoon cornstarch
1/8 teaspoon ground cinnamon
1/3 cup orange juice
1 1/2 cups sliced carrots, (sliced about 1/4-inch thick)
1 tablespoon butter or 1 tablespoon margarine
Directions:
In a 3-cup casserole dish that's microwave-safe, whisk together the sugar, cornstarch and cinnamon; whisk in orange juice.
Add carrots and stir. Dot with butter. Cover dish with vented plastic wrap and microwave on High for 3 minutes. Partially remove plastic and stir carrots. Put plastic wrap back in place and microwave on High until carrots are crisp-tender, 2 to 4 minutes longer (depending on the power of your microwave). This recipe can be cut in half to serve one, but cooking time will be shorter.
A Cup of Coffee Cake
Geema
2 tablespoons instant coffee powder
1 tablespoon hot water
50 g dark chocolate (1.75 oz)
70 g butter (1/4 C+ OR -1/3 C)
2 eggs
1 egg yolk
40 g sugar (3 T+)
30 g flour (1/4 C)
Butter 4 coffee cups and preheat the oven to 150°C (300°F). Dissolve coffee powder in hot water and melt chocolate and butter over steam together with the coffee. Meanwhile beat eggs and the yolk with the sugar until fluffy and beat in the chocolate mixture. Stir in flour and pour the batter into the buttered cups. Bake for 13-15 minutes and serve warm. The middle of the cake should still be moist.