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Puddings +
Nov 17, 00 - 9:13 AM |
Cooking for 1 & 2.........20 Recipes
PEPPERCORN STEAKS Serves: 2 1 T. whole black peppercorns, crushed 2 strip or top loin steaks *** (about 8 oz., each) 2 to 3 T. butter or margarine, melted 1 to 2 garlic cloves 1 T. Worcestershire sauce 1/2 c. red wine or beef broth 1 tsp. ground mustard 1/2 tsp. sugar 2 tsp. cornstarch 1 T. water Rub pepper over both sides of steaks. Refrigerate for 15 minutes. In a ungreased skillet over medium-high heat, brown steaks on both sides. Add butter and garlic; cook for 4-6 minutes, turning steaks once. Add Worcestershire sauce; cook 4-6 minutes longer, turning once, or until steak reached desired doneness. Remove steaks and keep warm. Combine wine or broth, mustard and sugar; add to the pan. Stir to loosen browned bits. Combine cornstarch and water until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with steaks. ***NOTE***Steak may be known as New York strip steak, Kansas City strip steak, Ambassador Steak or boneless Club Steak in your region. -------------------------------------------------------------------------------------------- TWO-CHEESE LINGUINE Serves: 2 1 pkg. (7 oz.) linguine 2 T. butter or margarine 3 T. flour 1/4 tsp. salt 1/8 tsp. pepper 1-1/2 c. milk 3/4 c. (6 oz.) shredded mozzarella cheese 1/4 c. shredded Parmesan cheese 2 T. lemon juice Cook linguine according to package directions. Meanwhile in a skillet over low heat, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; boil and stir for 2 minutes or until thickened. Remove from the heat. Combine cheeses; toss with lemon juice. Add to the sauce; stir until cheese begins to melt. Drain linguine; add cheese sauce and toss to coat. ------------------------------------------------------------------------------------------- FRENCH GREEN BEANS Serves: 2 1 pkg. (9 oz.) frozen French-style green beans 1 jar (4-1/2 oz.) sliced mushrooms, drained 3 T. butter or margarine, melted 1/4 tsp. dried rosemary, crushed 1/4 tsp. dried basil Toasted slivered almonds Cook green beans according to package directions; drain. Add mushrooms and keep warm. Combine butter, rosemary and basil; drizzle over bean mixture and toss to coat. Sprinkle with almonds. ---------------------------------------------------------------------------------------------------------- TRIFLE FOR TWO Serves: 2 1 pkg. (3 oz.) cream cheese, softened 4 tsp. instant cappuccino powder or other flavored sweetened instant coffee powder 2 tsp. sugar 1 c, whipped topping 2 slices pound cake or cake of your choice; cut into cubes 1/4 c. semisweet chocolate chips Additional whipped topping and chocolate chips, optional In a mixing bowl, beat cream cheese, coffee powder and sugar until smooth. Beat in whipped toping until blended. Divide cake cubes between two dessert dishes; top with cream cheese mixture and chocolate chips. Garnish with additional whipped topping and chocolate chips if desired -------------------------------------------------------------- GLAZED HAM SLICES Ready in 30 minutes or less Serves: 2 1 fully cooked ham slice (about 3/4 lb. and 1/2 in. thick) 1 T. butter or margarine 1 can (8 oz.) sliced pineapple 1-1/2 tsp. cornstarch 2 T. honey 1 T. steak sauce 1 T. Dijon mustard Cut ham slice in half. In a skillet, cook ham in butter for 3-4 minutes on each side or until heated through. Meanwhile, drain pineapple, reserving juice. Set aside 2 pineapple slices; refrigerate remaining pineapple for another use. In a bowl, combine cornstarch, pineapple juice, honey, steak sauce and mustard, until smooth. Remove ham and keep warm. Add honey mixture to skillet. Bring to a boil over medium-low heat; cook for 1-2 minutes. Return ham to skillet; top with reserved pineapple slices. Spoon glaze over top; heat through. --------------------------------------------------------- DRESSED-UP STEAK SALAD Plan ahead...needs to marinate for 30 minutes Serves: 2 Dressing: 1/3 c. vegetable oil 2 T. lime juice 1 T. steak sauce 1 T. cider or red wine vinegar 1/2 tsp. Dijon mustard 1/4 tsp. salt Marinade: 2 T. steak sauce 1 tsp. vegetable oil 1 tsp. lime juice 1/8 to 1/4 tsp. hot pepper sauce Salad: 1/2 lb. boneless sirloin steak 3 c. torn mixed salad greens 1 medium tomato, cut into wedges 1 small ripe avocado, peeled and cubed 2 slices red onion, separated into rings In a jar with a tight-fitting lid, combine the first 6 ingredients; shake well. Refrigerate until serving. In a small bowl, combine marinade ingredients. Brush on both sides of steak; let stand for 30 minutes. Broil steak 4-inches from the heat for 5-6 minutes on each side or until meat reaches desired doneness. Meanwhile, on two plates, arrange greens, tomato, avocado and onion. Thinly slice steak; place on top of salads. Serve with dressing. ------------------------------------------------------------------------------------------- ELEGANT PORK CHOPS Ready in under 1 hour Serves: 2 2 pork loin chops (1-in. thick) 1 T. cooking oil 1 can (10-3/4 oz.) cream of mushroom soup, undiluted 3/4 c, milk 3/4 c, uncooked instant rice 1/8 tsp. onion powder 1/8 tsp. garlic powder Dash pepper In a skillet over medium heat, brown the pork chops in oil; set aside. In an ungreased 8-in square baking dish, combine remaining ingredients; mix well. Top with pork chops. Cover and bake for 45 minutes or until meat is tender. Uncover and bake 5 minutes longer. Let stand for 10 minutes before serving. ---------------------------------------------------- APPLE-STUFFED SQUASH Serves: 2 1 medium acorn squash, halved 1/4 tsp. salt 1 medium tart apple, thinly sliced 1 T. raisins 2 T. butter or margarine 2 T. brown sugar 1/2 tsp. ground cinnamon 1/4 tsp. ground nutmeg Sprinkle squash with salt. In a skillet, saute apple sliced and raisins in butter; until apples are tender. Add sugar, cinnamon and nutmeg. Spoon into squash halves; place in a baking dish. Bake, uncovered, at 350-F for 40-45 minutes or until squash is tender. ------------------------------------------------ FROZEN CRANBERRY SALAD Serves: 4 1 c. fresh or frozen cranberries 1/4 c. sugar 1 can (8 oz.) crushed pineapple, drained 1/2 c. whipped topping Chopped pecans Additional cranberries and fresh mint, optional In a food processor or blender, process cranberries, sugar and pineapple until the cranberries are finely chopped. Pour into a bowl; let stand 10 minutes. Fold in whipped topping. Spoon into 4 foil muffin cups; sprinkle with pecans. Freeze. Remove from the freezer 15 minutes before serving. Garnish with cranberries and mint if desired. --------------------------------------------- CRACKER DRESSING Serves: 2 1/2 c. chopped celery 1/2 c. chopped onion 2 T. butter or margarine 1 egg 2/3 c. milk 1 T. minced fresh parsley 1/2 tsp. rubbed sage 1/4 tsp. dried thyme 1/4 tsp. salt Dash pepper 2 c. coarsely crushed saltines (about 27 crackers) In a skillet over medium heat, saute celery and onion in butter until tender. In a bowl, combine the next 7 ingredients. Add the crackers and celery mixture; toss lightly. Place in a greased 1-qt. baking dish. Bake, uncovered, at 350-F for 25-30 minutes or until browned. ------------------------------------------------------------------------------------- BREADED PORK CHOPS Plan ahead...needs to refrigerate for 2 hours. Serves: 2 1 egg 1 T. barbecue sauce 1/3 c. dry bread crumbs 2 tsp. grated Parmesan cheese 1/4 tsp. dried oregano 1/8 to 1/4 tsp. lemon-pepper seasoning 2 bone-in pork chops (3/4-in. thick) In a bowl, combine egg and barbecue sauce; mix well. In another bowl, combine the next 4 ingredients. Dip chops in egg mixture, then coat with bread crumb mixture. Place in a greased 8-in square baking dish. Cover and refrigerate for 2 hours. Bake, uncovered, at 35-F for 1 hour or until juices run clear. ----------------------------------------------------------------- PARMESAN BAKED TOMATOES Serves: 2-3 1 can (14-1/2 oz.) whole tomatoes, drained and quartered 2 T. seasoned bread crumbs 1/4 to1/2 tsp. Italian seasoning 1/4 tsp. garlic salt 2 T. shredded Parmesan cheese 1 T. butter or margarine Place tomatoes in a greased 1-qt. baking dish. Combine the next 3 ingredients; sprinkle over tomatoes. Top with cheese; dot with butter. Bake, uncovered, at 325-F for 15-20 minutes or until lightly browned. ------------------------------------------------------------------------------------------------------ ITALIAN-STYLE RICE Serves: 2 1 T. chopped onion 1 T. butter or margarine 1/3 c. uncooked long grain rice 1-1/4 c. chicken broth Dash ground tumeric 1/4 c. shredded Parmesan cheese In a saucepan, saute onion in butter until tender. Add rice; cook on medium for 2 minutes, stirring constantly. Stir in broth and tumeric; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until liquid is absorbed. Stir in cheese. --------------------------------------------------------------------------------- MOCHA SOUFFLÉS Nutritional Analysis & Diabetic Exchanges Serves: 2 1/2 tsp. + 6 T. sugar, 'divided' 3 T. baking cocoa 1 T. cornstarch 1/2 tsp. instant coffee granules 1/2 c. milk 1/2 tsp. vanilla extract 2 egg whites 1/4 tsp. cream of tartar Coat 2 (12-oz.) soufflé dishes with nonstick cooking spray and sprinkle each with 1/4 tsp. sugar; set aside. In a saucepan, combine cocoa, 2 T. sugar, cornstarch and coffee granules. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in vanilla; set aside. In a small mixing bowl, beat egg whites and cream of tartar until foamy. Beat in remaining sugar until stiff peaks form. Gently fold into mocha mixture. Pour into prepared dishes. Place in a shallow pan; add 1-in. of hot water to pan. Bake, uncovered, at 350-F for 25 minutes or until tops feel firm when lightly touched. Serve immediately. ------------------------------------------------ INDIVIDUAL QUICHE Serves: 1 1/4 c. bulk pork sausage 1 egg. 1/3 c. milk Dash, 'each' salt, pepper and ground mustard 1 slice of bread 1 green onion, sliced 1 T. shredded cheddar cheese In a small skillet, brown sausage; drain. In a small bowl, beat egg, milk and seasonings' set aside. Cube bread; place in a greased 8-oz. custard cup Top with sausage and onion. Pour egg mixture over top. Sprinkle with cheese. Bake, uncovered, at 350-F for 25-30 minutes or until a knife inserted near the center comes out clean. ----------------------------------------------------------------------------------------------------- SPICED APPLE BAGEL Nutritional Analysis & Diabetic Exchanges Serves: 1 3 T. cream cheese, softened 1 honey wheat or plain bagel, split 3 T. chopped apple 4 tsp. raisins 1 tsp. brown sugar 1/4 tsp. ground cinnamon 1/8 tsp. ground nutmeg Spread cream cheese on bagel halves. Top with apple and raisins. Combine brown sugar, cinnamon and nutmeg; sprinkle over the top. Place on a baking sheet; broil 6-8 inches from heat for 2-3 minutes or until hot and bubbly. Nutritional Analysis: One serving (PREPARED WITH honey-wheat bagel and fat-free cream cheese) equals: 255 calories...513 mg sodium...3 mg cholesterol...51 gm carbohydrate...13 gm protein...2 gm far ++++ Diabetic Exchanges: 2 starch...1 fruit...1 lean meat -------------------------------------------------------------------------------------- AUNT BETTY'S JELLY CREPES Yield: 3 crepes 2 eggs 3/4 c. milk 1/8 tsp. salt 1/2 c, flour Butter or margarine, softened Strawberry or grape jelly Confectioners' sugar In a small bowl, whisk eggs, milk and salt. Add flour beat until smooth. Melt 1 tsp. butter in a 10-in. nonstick skillet. Pour 1/4 c. batter into center of skillet' lift and turn pan to cover bottom. Cook until lightly brown; turn and brown other side. Remove and keep warm. Repeat with remaining batter, adding butter to skillet as needed. Spread crepes with butter and jelly; roll up. Dust with confectioners' sugar. Serve immediately. --------------------------------------------------------------------- CRABCAKES MEDITERRANEAN-STYLE Serves: 1 1 tsp. minced garlic 1/3 c. bread crumbs 1 can (6 oz.) CHICKEN OF THE SEA Crabmeat, drained 1/3 c. finely chopped red pepper 1/3 c. finely chopped green pepper 3 T. finely chopped red onion 1/2 tsp. dried basil 1/2 tsp. dried oregano Pinch crushed red pepper flakes 1 egg, lightly beaten 1-1/2 tsp. olive or vegetable oil 4 lemon wedges In a bowl, combine the first 10 ingredients. Heat oil in a nonstick skillet. shape crabmeat mixture into two patties. Cook in skillet for 4 minutes on each side or until golden brown. Transfer crabcakes to plate; garnish with lemon wedges. Serve immediately. ---------------------------------------------------------- ZESTY JAMAICAN JOE Serves 2-3 1/2 lb. ground beef 1 small onion, chopped 2 garlic cloves, minced 1/8 to 1/4 tsp. cayenne pepper Salt and pepper to taste 1 can (14-1/2 oz.) DEL MONTE Zesty Diced Tomatoes with Jalapeno Peppers, undrained 1 can (15 oz.) black or pinto beans, rinsed or drained 1/2 c. diced green pepper 3 whole wheat hamburger buns, split In a skillet, cook first 4 ingredients until meat is no longer pink; drain. Season with salt and pepper. Stir in tomatoes and beans. Cover and cook over medium-low heat for 5 minutes or until thickened; stirring occasionally. Lightly toast buns just before serving. Spoon about 1/2 c. meat mixture over each half bun. Serve open-faced. ------------------------------------------------------------------------- CHICKEN SALAD CANTON Serves: 2 1 c. fresh snow peas or 1 pkg. (6 oz.) frozen snow peas, thawed 1 can (14-1/2 oz.) DEL MONTE Diced Tomatoes with Garlic & Onion 3 T. vegetable oil 3 T. cider vinegar 1 T. lite soy sauce 4 c. shredded cabbage or iceberg lettuce 1 c. cubed chicken 1/3 c. chopped fresh cilantro or sliced green onions Pepper to taste Toasted sesame seeds Dip fresh snow peas in boiling water for 30 seconds (DO NOT DIP FROZEN SNOW PEAS); cool. Drain tomatoes reserving 1/4 c. liquid. combine reserved liquid with oil, vinegar and soy sauce. Toss dressing and tomatoes with cabbage, chicken, cilantro and pepper. Garnish with sesame seeds. ------------------------------------------------------------- |
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