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Page last updated: 02/16/2006 04:02 AM
Game Hens with Chutney-Mustard Glaze 1 (1-1/4 pound) Cornish hen, skinned and split Vegetable cooking spray 2 tablespoons chopped mango chutney 2 teaspoons Dijon mustard
Place the hen halves, cut side down, on a rack coated with cooking spray; place the rack in a broiler pan. Combine the chutney and mustard, and brush about one-third of the chutney mixture over the hen. Bake, uncovered, at 325- degrees for 50 to 60 minutes, brushing twice with chutney mixture. Serves: 2.
2 quarts water 1/2 teaspoon salt 4 ounces vermicelli, uncooked 3/4 cup frozen English peas 1/3 cup Italian salad dressing 1 cup cooked chicken, chopped 1/4 teaspoon sweet red pepper flakes 2 tablespoons grated Parmesan cheese
In a large saucepan combine the water and salt; bring to a boil. Add the vermicelli and the peas. Return to a boil; reduce the heat, and cook for 10 minutes. Drain and set aside. Heat the salad dressing in a saucepan. Add the chopped chicken and red pepper flakes, and cook, stirring constantly, 2 minutes. Add the reserved pasta mixture, and cook until thoroughly heated. Sprinkle with Parmesan cheese, tossing mixture well. Serves: 2.
Curried Sweet Potato Apple Pilaf 1-1/2 teaspoons olive oil 1/4 cup green onions, chopped 1 clove garlic, minced 1/2 cup long-grain rice, uncooked 1 cup water 2/3 cup sweet potato, peeled and diced 1 cup Granny Smith apple, peeled and cubed 1/4 cup frozen green peas 2 tablespoons currants 3/4 teaspoon curry powder 1/2 teaspoon ground cumin 1/4 teaspoon salt
In a medium sized skillet, heat the oil over medium-high heat. Add the onions and the garlic; sauté for 1 minute. Stir in the rice; sauté for 1 minute. Add the water and the sweet potato; bring the mixture to a boil. Cover, reduce the heat, and simmer for 15 minutes or until the liquid is almost absorbed. Stir in apple and the remaining ingredients; cover and simmer for 3 minutes or until thoroughly heated. Serves: 2.
1 pound shrimp (3 to 4-inch with out the heads) 1/4 teaspoon cayenne 1 teaspoon black pepper 1/2 teaspoon salt 1/2 teaspoon red chile pepper flakes 1/2 teaspoon thyme 1/2 teaspoon rosemary 1/8 teaspoon oregano 3 tablespoons butter 1-1/2 teaspoon garlic, minced 1 teaspoon Worcestershire sauce 1/2 cup beer (room temperature)
Shell, de-vein, and rinse the shrimp. Grind the seasonings in mortar and pestle. In a large skillet over high heat, melt the butter, add the garlic, seasonings, and Worcestershire sauce. When bubbly, add the shrimp. Cook for 2 minutes, stirring and shaking the skillet. Add the beer and continue to cook for an additional 3 minutes. Remove the shrimp and reduce the sauce, adjusting the seasoning. Serve the shrimp over the rice with the sauce spooned over the top. Serves: 2.
2 (1-1/4 pound) Cornish hens 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon butter or margarine 1/4 cup red currant jelly 1 tablespoon butter or margarine 1/2 teaspoon lemon juice 2 whole cloves Dash of salt Dash of pepper 1/4 cup port wine Brown Rice, recipe below
Remove the giblets from hens; reserve for other uses. Rinse hens thoroughly with cold water, and pat dry with paper toweling. Sprinkle cavity of hens with 1/2-teaspoon salt and 1/4-teaspoon pepper. Place the hens breast side up in a shallow baking pan. Rub the hens with 1 tablespoon butter. Close the cavities, and secure with wooden picks; truss. In a saucepan, combine the next 6 ingredients in a; cook over low heat, stirring often, until the jelly melts. Stir in the wine, pour the mixture over hens. Bake at 400-degrees for 15 minutes. Reduce the heat to 350-degrees, and bake for an additional hour, basting occasionally with pan drippings. (If the hens begin to over brown, cover loosely with aluminum foil.) Serve with Brown Rice. Yield: 2 servings. 1-3/4 cups chicken broth 1/2 cup uncooked brown rice 1/2 teaspoon salt 1-1/2 cups coarsely chopped celery 1/2 cup sliced mushrooms 2 tablespoons butter or margarine 1 (8-ounce) can water chestnuts, drained and diced 1/2 teaspoon dried whole thyme 1/4 teaspoon dried whole rosemary 1/8 teaspoon pepper
In a large saucepan, combine the broth, rice, and salt; bring to a boil. Cover, reduce the heat, and simmer 45 to 50 minutes or until all of the liquid is absorbed. In a small skillet, sauté the celery and mushrooms in butter until crisp-tender; add the water chestnuts and seasonings. Stir into rice. Yield: 2 servings.
4 strips bacon About 8 walnut halves 1 small red or white thin-skinned potato, cut in1/8-inch dice 1/4 cup onion, diced 2 tablespoons butter or margarine 3 to 4 eggs, lightly beaten 1/3 cup Swiss cheese, shredded 1 tablespoon parsley, minced About 1/4 cup sour cream Salt
In a large skillet, cook bacon over medium heat until crisp. Remove the bacon from the pan, crumble, and set aside. Add the walnuts to drippings and cook, stirring, over medium heat for 1 to 2 minutes or until the nuts are lightly browned; set the nuts aside. Discard all but 2 tablespoons drippings. Add the potato and onion and cook, stirring, over medium-low heat until the potato is fork-tender but only slightly browned (approximately 10 minutes); remove from the pan, set aside, and keep warm. In a 7 to 8-inch omelet pan over medium-high heat, melt the butter and heat until foam begins to subside. Pour in the eggs. As edges begin to set, lift with a spatula and shake or tilt pan to let uncooked egg flow underneath. When the egg no longer flows freely and top of omelet is still moist, sprinkle eggs with potato, cheese, bacon, and parsley. Remove from heat. Mound sour cream in center of omelet. Garnish with toasted walnuts. Cut into wedges to serve, and salt to taste. Makes 2 servings.
1/4 stick margarine 1/2 cup self-rising flour 1/2 cup sugar, to taste Fruit of choice
Combine the first three ingredients together. Sprinkle some sugar over the fruit of your choice (peaches, apples, cherries or any other) then place fruit in a small baking dish and sprinkle the meal like mixture on top. Bake for about 25 minutes at 425-degrees. Serves 2 large or 3 small portions.
6 small new potatoes, scrubbed 1/2 teaspoon butter or margarine 6 cherry tomatoes, halved 2 tablespoons snipped chives 1 tablespoon fresh parsley, chopped 1 tablespoon fresh basil, chopped Freshly ground black pepper, to taste
Cook the potatoes in boiling water until tender. Drain well. Set aside. Melt the butter in the same pan. Add the tomatoes, herbs and pepper. Sauté for 1 minute. Return the potatoes to the pan. Toss gently until heated through. Serve at once. Serves 2.
1/4 of a 3-pound boneless beef chuck pot roast (cut 2-inch thick) 1/2 cup water 2 teaspoon Worcestershire sauce 1 teaspoon instant beef bouillon granules 1/4 teaspoon crushed dried basil or dried marjoram Dash black pepper 6 baby carrots, cut into halves 1 medium potato, peeled and quartered 1 medium onion, cut into eighths 2 tablespoons water 1 tablespoon flour 1 small clove garlic, minced
Trim the excess fat from the roast. In a 1-quart microwave safe casserole dish, stir together the water, Worcestershire sauce, bouillon granules, basil or marjoram, pepper and garlic. Add the roast. Cook covered on High, 3 minutes or until the liquid is boiling. Cook covered on medium for an additional 20 minutes. Turn the roast over. Add the carrots, potato and onion. Cook covered, on medium, for 10 to 20 minutes or until the meat is done and the vegetables are tender, spooning the liquid over the meat and vegetables once or twice during the cooking process. Remove the meat and vegetables from the casserole leaving just the juice. Keep the meat and vegetables warm. To prepare the Gravy: Pour the juice into a one cup measure; skim off the excess fat. Add water to make 1/2-cup total and return to the casserole. Stir in 2-tablespoons flour and water microwave on High for 1 to 2 minutes. Thinly slice meat. Spoon the gravy over meat and vegetables on a platter.
1/2 pound boneless chicken breast 4 tablespoons Sesame oil 2 cup chicken stock 2 tablespoons Sherry 1 cup fresh mushrooms, quartered 2 tablespoons fresh parsley, chopped
Thinly slice the chicken breast meat. Bring the chicken stock to a rolling boil and add the chicken and mushrooms. When the soup starts to boil again and all of the ingredients float to the top, remove from the heat. Add the sesame oil and sherry and taste for seasoning. Add the salt and pepper if necessary. Serve in individual soup bowls and sprinkle the parsley on top. Serves: 2
2 cup clear broth 1/2 medium tomato 1/2 large celery stalk, chopped 3 tablespoons cabbage, shredded 1/2 small onion, chopped 1 carrot, sliced Salt and pepper to taste
In large saucepan, combine broth and vegetables. Cook for 15 to 20 minutes or until vegetables are tender. Season with salt and pepper. Yield: 2 servings/16 calories per serving.
2 tablespoons olive oil 2 small zucchini, sliced 1/4 teaspoon dried whole basil 1/4 teaspoon garlic powder 1/4 teaspoon salt 1/8 teaspoon pepper
In a skillet heat the olive oil; add the zucchini and sauté over high heat for 3 minutes. Stir in basil, garlic powder, salt, and pepper; cook 1 minute, stirring constantly. Serves: 2.
1 cup Plain Yogurt 1 tablespoon ground Cumin 1 tablespoon ground Coriander 2 tablespoons Mild Curry Powder 4 Lamb Chump Chops, each chop cut into three pieces 1 tablespoon chopped fresh Mint
In a bowl, combine the yogurt, cumin, coriander and curry powder, mix well. Toss the pieces of lamb in the yogurt mixture, coat evenly. Place lamb on a rack which is standing inside a baking dish. Bake at 350-degrees for 45 minutes, turning lamb every 15 minutes. Sprinkle the mint over the lamb and serve at once. Serves 2.
2 teaspoons oil 2 chicken breast fillets, skin removed 3 spring onions, trimmed and halved 1/2 cup mayonnaise 1 tablespoons chicken stock 1 teaspoon grated lemon rind 1 tablespoon Wholegrain or Dijon Mustard Fresh ground black pepper, to taste
Heat the oil in a skillet. Add the chicken and spring onions. Cook the fillets for 3 to 4 minutes on each side or until cooked through. Transfer the fillets to heated serving plates. Remove the pan from heat, add the mayonnaise, chicken stock, lemon rind and mustard to pan. Season to taste with the pepper, stirring to combine ingredients. Spoon the mustard sauce over the cooked chicken and serve accompanied by salad or fresh vegetables. Serves 2
Easy Chicken and Dressing for Two 2 chicken breasts 1 quart day old bread, torn into large pieces 1 egg, slightly beaten 1 small onion 1 tablespoon celery, finely chopped 1/4 teaspoon baking powder 1/2 cup chicken broth Salt & pepper to taste
Combine the day old bread, egg, onion, celery, baking powder, chicken broth. Mix well and pour into well greased 2-quart casserole dish. Place the chicken pieces on top of the mixture. Lightly salt and pepper. Cover tightly with foil. Bake at 350-degrees for 1- 1/2 to 2 hours, removing the foil for the last 30 minutes. While cooking, the chicken sinks into dressing, keeping the meat moist and giving both a wonderful flavor.
2 pork chops, 3/4-inch thick, fat trimmed 1/3 cup long grain rice 2 tablespoons onion, chopped 1 cup water 1 teaspoon instant chicken bouillon granules 1/2 cup apple, chopped 1 tablespoon butter, melted 1 tablespoon brown sugar 1/4 teaspoon ground cinnamon 1/2 cup apple, sliced
In a skillet brown the chops in 2-tablespoons oil. Remove the chops. In the same skillet, cook the rice and onion until rice is golden, stirring constantly. Stir in the water and bouillon granules. Bring to a boil and stir in chopped apple. Turn the mixture into a baking dish and arrange the chops on top. Sprinkle on top of the chops some crushed fennel seed. Bake covered at 350-degrees for 30 minutes. Combine butter, sugar and cinnamon. Brush sliced apples with mixture; arrange around chops. Bake uncovered 20 minutes until apples and pork are tender.
1 package chipped beef 2 whole chicken breasts 4 strips of bacon 1 can cream of mushroom soup 1 (8-ounce) sour cream
Place the chipped beef on the bottom of a baking dish. Wrap the chicken breasts in slices of bacon, 2 slices around each. Place the breasts on top of the chipped beef. In a small bowl combine the sour cream and mushroom soup; mix well and pour over the chicken. Bake for 2 hours at 275-degrees.
2 small potatoes, 1-1/2 tablespoons butter or margarine 1-1/2 teaspoons grated Parmesan cheese 1/8 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon paprika 1/8 teaspoon pepper
Cleaned the potatoes and cut into 1/4-inch crosswise slices. Place the potatoes on paper towels to drain. Place a 10-inch browning skillet in the microwave; preheat, uncovered a High for 8 minutes. Add the butter to the hot skillet, tilting to coat the surface. Place the potatoes in the skillet. Microwave at High, for 5 to 6 minutes. Turn the potatoes over and microwave for 2 to 3 minutes or until tender. Drain the potatoes on paper towels. In a small bowl combine the remaining ingredients. Stir to mix well; sprinkle over the potatoes. Serves: 2.
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