| Single serving recipes
Single serving recipes: Bruschetta with bacon.
10 slices Bacon cooked and crumbled, drippings reserved
1 small Onion chopped
2 Cloves Garlic, crushed
8 Cherry Tomatoes chopped
1 loaf French Bread Baguette cut into 1" slices
1/4 cup Olive Oil
grated cheese
1 sprig Parsley for garnish
Cook bacon in skillet over medium-high heat.
Place on paper towels to drain.
In the same skillet, add onion, crushed garlic, tomatoes and cook until soft, but don’t overcook.
Brush the bread with olive oil and place in the broiler until toasted.
To serve, place a spoonful of mixture on top of toast and sprinkle with your favorite strong, sharp cheese-garnish with parsley.
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Single serving recipes: Clam sauce.
1/4 cup Olive Oil
1/4 tsp Red Pepper Flakes
10 oz whole Baby Clams
16 oz minced Clams
2 Garlic cloves, minced
1/4 tsp Salt
1/3 cup dry White Wine
3 Tbsp chopped Parsley
4 tsp all-purpose Flour
Drain and reserve juice in the cans of minced and whole baby clams.
In a medium sauce pan heat oil. Add garlic and sauté for 2 minutes.
Stir in flour. Add reserved clam juices, wine, red pepper flakes and salt.
Bring to boil and simmer for 10 minutes.
Add minced clams, baby clams and parsley. Return to boil, then keep warm while preparing linguine.
When linguine is done, pour white clam sauce over top and toss gently and serve.
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Single serving recipes: Egg drop soup.
3 cups chicken broth
1 tsp. salt
1 dash white pepper
1 green onion - trimmed, sliced
2 eggs - slightly beaten
Heat chicken broth, salt, and white pepper to boiling in 2 quart saucepan.
Stir green onions into eggs.
Pour egg mixture slowly into boiling broth, stirring constantly with fork to form shreds of egg.
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Single serving recipes: Chicken noodle soup.
1 c celery; chopped
1 c onion; chopped
1/4 c margarine
12 c water
1 c carrot; diced
3 tbsp chicken bouillon
1/2 tsp marjoram leaves
1/4 tsp pepper
1 ea bay leaf
6 oz egg noodles
4 c chicken, cooked; diced
1 tb parsley; chopped
Cook celery and onion in butter until tender.
Add remaining ingredients except noodles and parsley. Bring to boil.
Reduce heat. Simmer covered for 30 min.
Remove bay leaf; add noodles and parsley.
Cook 10 min. longer or until noodles are tender, stirring occasionally.
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Single serving recipes: Chicken paprika.
4 skinless, boneless chicken breast halves
1 1/2 tablespoons butter
1 1/2 tablespoons vegetable oil
1 cup chopped onion
2 tablespoons paprika
1/2 teaspoon salt
2 cups chicken stock
1 (8 ounce) container sour cream
1 teaspoon all-purpose flour
You can leave breasts whole or cut them up, whatever your preference.
In a large skillet, fry chicken in oil until cooked through and juices run clear.
Remove chicken from skillet and set aside.
Add butter or margarine and onion to skillet. Saute onion until translucent, not brown.
Add paprika and salt and stir.
Then add stock and bring all to a boil.
While stock is coming to a boil, stir flour into sour cream and mix well.
When stock has come to a boil, reduce heat to simmer and add the sour cream mixture (to smooth sour cream lumps, use a whisk).
Add reserved chicken to skillet and simmer in sauce until chicken heated through and sauce has thickened.
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Single serving recipes: Chili.
2 tablespoons vegetable oil
1 pound lean ground beef
1 cup chopped onion
2 cloves garlic, chopped
2 (15 ounce) cans kidney beans
1 tablespoon brown sugar
1/2 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
2 tablespoons chili powder
1 tablespoon white vinegar
salt to taste
pepper to taste
In a 2 quart saucepan, brown hamburger in vegetable oil.
Add onion and garlic, and cook until the onion is soft.
Pour off any excess fat.
Stir in beans, crushed tomatoes, chili powder and vinegar.
Salt and pepper to taste.
Heat to boiling, and reduce heat.
Cover, and simmer 30 minutes.
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Single serving recipes: Chowder (Tuna)
1/2 cup Chopped Onion
1 1/2 cups Cubed Raw Potatoes
1/2 tsp. Salt
4 Cups Boiling Water
1 - 10 oz. can Cream of Mushroom Soup
1 - 17 oz. can Whole Kernel Corn
2 tsp. Bacon Drippings
1/4 tsp. Pepper
1 - 7 oz. can Tuna Flaked
Crackers
Boil onion, potatoes and salt in boiling water until potatoes are tender. Add remaining ingredients except crackers. Float the crackers on top. (For thicker chowder use two cans of soup and tuna). Serves 4.
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Single serving recipes: Deep Fried Cauliflower.
1 large head cauliflower
1/2 cup of corn starch
1/4 cup of flour
2 teaspoons of baking powder
1 teaspoon of oregano
1 garlic clove, minced
1/2 teaspoon of salt
1/4 teaspoon of pepper
1/2 cup of water
1 egg, beaten
Oil for deep fat frying
Steam cauliflower for about five minutes, cool off.
Mix together corn starch, flour, baking powder, oregano, garlic, salt and pepper.
Add water and egg; stir until smooth.
Dip the cauliflower one piece at a time in the batter and carefully drop in hot fat.
Fry until golden brown. Drain on paper towel.
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Single serving recipes: Deep fried fish.
Oil [for deep-frying]
2 cups sifted all-purpose flour
3 teaspoons salt
2 teaspoons baking powder
2 pounds fish fillets
2 eggs
1 cup milk
2 tablespoons oil
In a deep-fryer, preheat oil to 375°F.
In a bowl, mix together flour, salt and baking powder.
Coat fish fillets with mixture, reserving remaining mixture.
Lightly beat eggs; beat in milk and oil.
Mix in remaining reserved flour mixture; beat until smooth.
Dip fish into mixture.
Deep-fry fish fillets until crunchy and golden brown.
Drain on paper towel.
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Single serving recipes: Escargots.
4 nice big white mushrooms
4 French escargots
1/4 cup butter
2 smashed garlic cloves
2 Tbsps fresh parsley
Clean the mushrooms and remove the ends.
Prepare the garlic butter the usual manner, preferably 3 hours ahead of time.
Fill the mushrooms with the escargots, add as much garlic butter as you can press on top.
Heat the oven to 350F and cook the mushrooms for about 15 to 20 minutes or until bubbly.
Back to Top Single serving recipes: French onion soup.
2 Tbls. butter OR margarine
4 med. white onions - sliced
3 cups beef broth
1 1/2 cups water
1 Tbls. cooking sherry - optional
1 Tbls. Worcestershire sauce
1/4 tsp. black pepper
1 dash dried thyme
1 cup bread cubes - optional
1/2 cup shredded cheese - optional
Melt butter in saucepan over low heat.
Add onions and cook 20 minutes, stirring occasionally.
Add beef broth, water, sherry, Worcestershire sauce, pepper, and thyme to pot.
Increase heat and bring to boil, then reduce heat.
Cover and simmer for 5 minutes.
Divide into bowls.
Top with bread cubes, then cheese.
Broil until cheese is melted.
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Single serving recipes: Fresh Tomato Spaghetti Sauce.
4 pounds (2 1/2 quarts) tomatoes sliced in
large chunks, you can leave the peel on
2 medium onions chopped
4 cloves garlic, chopped
1/8 to 1/4 cup fresh basil, chopped
1/4 cup olive oil
2 teaspoons salt
4 sprigs parsley, chopped
1 tablespoons sugar
Heat olive oil over medium heat in a soup pot.
Add onion, basil, garlic and salt.
Saute until onion is tender, approximately 5 minutes.
Add tomatoes, parsley and sugar; heat to a boil; reduce heat and simmer, uncovered for about 2 hours, stirring often.
Pour into food processor and process until smooth.
Serve over cooked spaghetti or freeze in meal sized portions.
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Single serving recipes: Fried Mushrooms.
10 ounces fresh white mushrooms, wiped clean
1 cup flour
1/2 cup cornstarch
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup water
Mix flour, cornstarch, baking powder and salt in a bowl.
Add water to make a batter.
Dip mushroom into batter letting excess batter drip off.
Deep fry in oil until golden.
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Single serving recipes: Fried eggplant.
1 medium eggplant
salt and pepper
flour for dredging
2 eggs
2 tablespoons milk
1 cup fine bread crumbs
vegetable shortening or oil
Peel eggplant and cut into 1/4 inch slices, crosswise.
Sprinkle eggplant with salt and pepper and dredge in flour.
Whisk together eggs and milk.
Dip eggplant slices into egg mixture and rollin fine crumbs until completely covered. Shake off excess.
Let stand in refrigerator for 30 minutes.
Heat about 2 inches of shortening or oil in a heavy skillet until hot enough to fry.
Fry breaded eggplant slices 2 to 4 minutes on each side or until golden brown and crisp.
Drain on paper towels and serve.
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Single serving recipes: Grilled portabella sandwiches.
4 Portabella caps
½ cup olive oil
4 oz. shredded mozzarella
8 (½-inch-thick) slices Italian bread
1 (14-oz) jar roasted red peppers
1 cup low-fat plain yogurt
¼ cup roasted garlic*
½ cup fresh basil
Brush mushrooms liberally with olive oil; sprinkle with salt and pepper to taste.
Grill over medium to high heat with caps down for 6 to 8 minutes and then with gills down for 2 to 4 minutes.
Turn over to cap side down again sprinkle evenly with cheese.
Cook 1 minute more. Grill bread slices and peppers.
In a blender, puree the yogurt, roasted garlic and basil until smooth.
Place one mushroom cap on each of 4 of the bread slices; top evenly with red peppers.
Spread remaining 4 bread slices with garlic spread; place on top of sandwiches.
* To roast garlic: Cut off pointed end of garlic cloves; place on a piece of aluminum foil and drizzle with oil.
Fold foil to seal.
Bake at 425°F for 30 minutes, cool. Squeeze pulp from garlic cloves.
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Single serving recipes: Guacamole.
3 med. avocados - peeled, seeded
1 med. tomato - peeled, chopped fine
1 sm. onion - chopped fine
1 clove garlic - crushed
2 Tbls. lemon juice
1/4 tsp. salt
1/4 tsp. ground cumin
4 drops hot sauce
Using a fork or electric beaters, mash avocado.
Stir in remaining ingredients.
Serve with any Mexican dish, or just as a dip with tortilla chips, crackers or potato chips.
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Single serving recipes: Liver with onions.
1 lb. calf's liver cut in 1/4" slices
1 large onion finely sliced
2 oz. butter
2 oz. olive oil
parsley
1 oz. white wine
salt
pepper
Sauté the onion in 1 oz. butter and 1 oz. oil in a covered skillet over a low heat.
When the onions are cooked and the liquid is reduced, add some finely minced parsley.
Set aside and keep hot.
Season the liver slices with salt and pepper.
Saute liver slices in 1 oz. each of oil and butter over high heat on each side very quickly, turning them with a wooden spatula to avoid pricking them with a fork.
Sprinkle with the wine and remove from heat.
Arrange the liver on a preheated serving dish, topping them with the onions, and serve.
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Single serving recipes: Meatballs and pasta dinner.
1 lb. lean ground beef
1/4 cup breadcrumbs
2 eggs
1 tsp. dried dried thyme leaves
1 tsp dried oregano leaves
Sauce:
1/2 cup diced onions
1 Tbsp. olive oil
1 can 28 oz. tomato sauce
3/4 lb. rotini or fusilli pasta
Garnish: Italian parsley
Method:
Mix together ground beef, breadcrumbs eggs and herbs;form into small meatballs.
Bake in a pre-heated 375F. oven for 20 minutes turning 2 to 3 times.
Sauce:
Meanwhile cook onions in oil until softened.
Add tomato sauce; heat thoroughly.
Gently stir cooked meatballs into sauce.
Cook pasta according to package directions.
Serve sauce mixture with pasta.
Garnish each plate with a sprig of Italian parsley.
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Single serving recipes: Pork chops with gravy.
4 pork chops
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 1/2 tablespoon flour
1 1/2 tablespoon Vegetable oil
4 onions, sliced
1/2 cup beer
1/2 cup hot beef broth
1 teaspoon cornstarch
Season pork chops with salt and pepper; coat with flour.
Heat oil in a heavy fry pan.
Add pork chops; fry for 3 minutes on each side.
Add onions; cook for another 5 minutes, turning chops once.
Pour in beer and beef broth; cover and simmer 15 minutes.
Remove pork chops to a preheated platter.
Season sauce to taste.
Blend cornstarch with a small amount of cold water.
Stir into sauce and cook until thick and bubbly.
Pour over pork chops.
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Single serving recipes: Rice and peas.
1 tbsp olive oil
1 onion, finely chopped
1 c uncooked rice
1 pkg frozen peas
salt to taste
pepper to taste
2 1/2 c hot water or vegetable broth
Heat the oil in a medium-size heavy saucepan.
Saute the onions until tender.
Add the rice and stir until all grains are well coated.
Add peas, salt, pepper and stir.
Add hot water or broth, bring to a boil and cook over low heat for 25 minutes.
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Single serving recipes: Roast Beef with Garlic Crust.
3 lb Beef roast
2 tbsp Olive oil
3 cloves garlic, peeled and crushed
1 c bread crumbs
1/4 c chopped fresh parsley
1/2 tsp salt
1/2 tsp black pepper
Wipe roast and place on roasting rack. Heat oil in skillet.
Add garlic and saute 2 minutes, pressing juice from garlic into oil.
Mix in bread crumbs, parsley, salt and black pepper.
Press mixture onto roast, coating well.
Roast at 325 degrees;
for rare (18-20 minutes per pound)
for medium (20-22 minutes per pound)
or for well done (22-24 minutes per pound).
Remove from oven. Allow to stand 15-20 minutes before carving.
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Single serving recipes: Turkey stew.
1 tablespoon olive oil
1 onion, cut into 1/2-inch chunks
1 pound potatoes, cut into 1-inch chunks
2 cups mushrooms, halved
5 cloves garlic, minced
1 1/2 cups chicken broth
1/2 teaspoon salt
3 cups cellery cut into 1/2-inch chunks
3 cups cooked turkey chunks
1/2 cup fat-free or low fat (1 percent) milk
2 tablespoons flour
In a large pot, heat the olive oil, add the onion and cook, stirring occasionally, until the onion is lightly browned and soft, for about 7 minutes.
Stir in the potatoes, mushrooms and garlic.
Add the broth and salt, and bring to a boil.
Reduce to a simmer, cover and cook until the potatoes are firm-tender, for about 10 minutes.
Add the cellery and cooked turkey, cover and cook until the potatoes and cellery are tender, for about 5 minutes.
Meanwhile, in a small bowl, whisk the milk into the flour until smooth.
Stir the flour mixture into the simmering stew and cook, stirring, until the sauce is slightly thickened, for about 2 minutes.
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