Here is a list of Recipes ordered by Last Viewed, posted by members. Singles Recipes: meals for one, for two, for company or just easy-everyday -Post a recipe for a dish that’s popular in your part of the world, used everyday or for special occasions or holidays. -Post a recipe for an easy dish for one, to fix in a hurry, with few basic ingredients, to make by singles who like to eat... but don’t like to cook. -Share a recipe you have created. Show your skill/creativity and help members get to know you better. -Post comments, ask questions,and talk about food and cooking. Click here to post a recipe.
Fall off the bone beef ribs with apple wood bacon mashed potatoes
I made this for my Boss Pat Mac he loved them i think you will also its my own respie.
Ingredients
Half bottle apple cider vinger
2- 3 cups water
2 apples sliced with out seeds
1 1/4 tbs black pepper Slow cooker with lid
(Your faverite BBQ sauce)
1/3 Package of apple wood bacon Mashed potatoes
1- 2 racks of ribs
2- 3 cups water
2 apples sliced with out seeds
1 1/4 tbs black pepper Slow cooker with lid
(Your faverite BBQ sauce)
1/3 Package of apple wood bacon Mashed potatoes
1- 2 racks of ribs
Directions
Cut ribs in to 2 bones per rib make sure meat is on both sides of the bone cut away extra fat from the ribs but dont take it all off. Layer ribs in the slow cooker so all the ribs fit. Add apple cider vinger sliced apples and water( fill water til ribs are fully submerged) Cover and slow cook on low for 4-5 hours or til bones start to give way. Once you reached this point carefuly remove ribs and let them cool in a cooling contanor let rest for atleast 5 hours or til ready to put on the grill.Grilling Add some of your BBQ sauce on both sides of the ribs cook both sides til you got desiored grill marks and reached to apporet temp. When plating ribs add little more BBQ sauce on the ribs.
(note ribs are still soft and tender so the bone will come out if not careful.)
Potatoe instruction
Cook your bacon on hot skilet til crispy. Cut cooked bacon in peaces save bacon fat to add with the mashed potatoes evenly add bacon peaces in the mashed potatoes til fully distubted through the mixter.
Now ready to surve and enjoy.
(note ribs are still soft and tender so the bone will come out if not careful.)
Potatoe instruction
Cook your bacon on hot skilet til crispy. Cut cooked bacon in peaces save bacon fat to add with the mashed potatoes evenly add bacon peaces in the mashed potatoes til fully distubted through the mixter.
Now ready to surve and enjoy.
Notes
vegie's can be added as the side dish.
Prep Time: 2 hoursCook Time: 5 hours
Total Time: 7 hours
Number of Servings: 30
Yield: Depends on how many ribs you plan on cooking
Style: American
Colorful Spiral Pasta Salad
This one good make with any lunch or dinner because so good.
Ingredients
Ingredients
1 package (12 ounces) tricolor spiral pasta
4 cups fresh broccoli florets
1 pint grape tomatoes
1 can (6 ounces) pitted ripe olives, drained
1/8 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups Italian salad dressing with roasted red pepper and Parmesan
1 package (12 ounces) tricolor spiral pasta
4 cups fresh broccoli florets
1 pint grape tomatoes
1 can (6 ounces) pitted ripe olives, drained
1/8 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups Italian salad dressing with roasted red pepper and Parmesan
Directions
Directions
1. In a Dutch oven, cook pasta according to package directions, adding the broccoli during the last 2 minutes of cooking. Drain and rinse in cold water.
2. Transfer to a large bowl. Add the tomatoes, olives, salt and pepper. Drizzle with salad dressing; toss to coat. Chill until serving.
Prep Time: 1. In a Dutch oven, cook pasta according to package directions, adding the broccoli during the last 2 minutes of cooking. Drain and rinse in cold water.
2. Transfer to a large bowl. Add the tomatoes, olives, salt and pepper. Drizzle with salad dressing; toss to coat. Chill until serving.
Cook Time:
Total Time: 20 minutes
Number of Servings: 14
Yield: YIELD: 14 servings (3/4 cup each)
Style: American
Beef Stroganoff
It's easy to make and can be frozen.
Ingredients
1 1/4 lb.lean ground beef
1(18oz) jar Heniz Homestyle Beef Gravy
Optional:2(7oz) can mushrooms drained
3/4 cup sour cream
1(12oz) pkg. cooked noodles
1(18oz) jar Heniz Homestyle Beef Gravy
Optional:2(7oz) can mushrooms drained
3/4 cup sour cream
1(12oz) pkg. cooked noodles
Directions
Cook ground beef in a medium skillet over medium high heat or until internal temp reaches 165 degrees and then drain.
Combine cooked beef,gravy and mushrooms in the same skillet;simmer one minute stirring occasionally.Stir in sour cream.Serve immediately over noodles.
Prep Time: 5 minutesCombine cooked beef,gravy and mushrooms in the same skillet;simmer one minute stirring occasionally.Stir in sour cream.Serve immediately over noodles.
Cook Time: 15 minutes
Total Time: 15 minutes
Number of Servings: 8
Yield: 6-8 servings
Style: American
Shrimp Salad
I got this recipe from great aunt if like shrimp you will enjoy this and so quick and fast to make.
Ingredients
FOR SALAD
1 lb. shrimp, peeled and deveined
1 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/4 red onion, finely chopped
1 stalk celery, finely chopped
2 tbsp. freshly chopped dill
Toasted bread or butterhead or romaine lettuce, for serving
FOR DRESSING
1/2 c. mayonnaise
Juice and zest of 1 lemon
1 tsp. dijon mustard
1 lb. shrimp, peeled and deveined
1 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/4 red onion, finely chopped
1 stalk celery, finely chopped
2 tbsp. freshly chopped dill
Toasted bread or butterhead or romaine lettuce, for serving
FOR DRESSING
1/2 c. mayonnaise
Juice and zest of 1 lemon
1 tsp. dijon mustard
Directions
Preheat oven to 400°F. On a large baking sheet, toss shrimp with oil and season with salt and pepper.
Bake until shrimp are completely opaque, 5 to 7 minutes.
In a large bowl, whisk together mayonnaise, lemon juice and zest, and dijon and season with salt and pepper. Add cooked shrimp, red onion, celery, and dill to bowl and toss until combined.
Serve on bread or over lettuce.
Prep Time: 5 minutesBake until shrimp are completely opaque, 5 to 7 minutes.
In a large bowl, whisk together mayonnaise, lemon juice and zest, and dijon and season with salt and pepper. Add cooked shrimp, red onion, celery, and dill to bowl and toss until combined.
Serve on bread or over lettuce.
Cook Time:
Total Time: 20 minutes
Number of Servings: 2
Yield: Yield 2 servings
Style: American
Creamy Broccoli, Chicken, and Bacon Pasta Recipe
Found it on the internet but I have made something similar.
Ingredients
Creamy Broccoli, Chicken, and Bacon Pasta Recipe
1 tablespoon olive oil
1 lb chicken breast, boneless and skinless
salt and pepper
3 cloves garlic, minced
2/3 cups heavy cream
2/3 cups milk
1 cup shredded cheese (use Parmesan, or Mozzarella, or 4-cheese mix)
8 oz fettuccine (for gluten free version, use gluten free brown rice fettuccine)
2 cups cooked broccoli florets
7 strips cooked bacon
salt and pepper
1 tablespoon olive oil
1 lb chicken breast, boneless and skinless
salt and pepper
3 cloves garlic, minced
2/3 cups heavy cream
2/3 cups milk
1 cup shredded cheese (use Parmesan, or Mozzarella, or 4-cheese mix)
8 oz fettuccine (for gluten free version, use gluten free brown rice fettuccine)
2 cups cooked broccoli florets
7 strips cooked bacon
salt and pepper
Directions
Heat olive oil on medium-high heat in a large skillet.
Season chicken breast with salt and pepper.
Cook chicken breast on high heat for 2 to 4 minutes on each side, until browned, then remove the skillet from heat and keep the chicken covered to continue cooking it in its own steam until no longer pink.
Remove chicken from the skillet. You can also use pre-cooked chicken.
Cut chicken into thin slices.
Add minced garlic to the skillet.
Add heavy cream, milk, bring to boil. Add cheese and stir till it completely melts.
Cook pasta according to instructions.
Drain.
Add cooked pasta, cooked bacon, cooked broccoli and mix everything in.
Season with salt and pepper to taste. Top with sliced cooked chicken.
Prep Time: 60 minutesSeason chicken breast with salt and pepper.
Cook chicken breast on high heat for 2 to 4 minutes on each side, until browned, then remove the skillet from heat and keep the chicken covered to continue cooking it in its own steam until no longer pink.
Remove chicken from the skillet. You can also use pre-cooked chicken.
Cut chicken into thin slices.
Add minced garlic to the skillet.
Add heavy cream, milk, bring to boil. Add cheese and stir till it completely melts.
Cook pasta according to instructions.
Drain.
Add cooked pasta, cooked bacon, cooked broccoli and mix everything in.
Season with salt and pepper to taste. Top with sliced cooked chicken.
Cook Time: 60 minutes
Total Time: 60 minutes
Number of Servings: 4
Yield: 4 servings
Style: American
Makovnjaca
I love and hope you love it.First try was Croatia-Zagreb and unforgettable taste , the honey mixed ,blue poppy seeds rolled with special sweet dough ,oooooooh , My mouth watered , here comes ...
Ingredients
Ingredients
DOUGH
250-300 g flour sieved, 9-10 oz
2 ts baking powder
1 pinch of salt
120 g butter soft, 4 oz
60 g sugar 2 oz
1 egg
1 pinch of cinnamon
grated zest of 1/4 lemon
a little cold milk
FILLING
250 g poppy seeds finely ground, 0.5 lb
150 g sugar 5 oz
2 Tbsp honey
40 g breadcrumbs 1.4 oz
40 g raisins 1.4 oz, to your taste
1 pinch of cinnamon
3 Tbsp rum
1/4 l milk 1 cup
grated zest of 1 lemon
1 tsp vanilla extract
Instructions
DOUGH
250-300 g flour sieved, 9-10 oz
2 ts baking powder
1 pinch of salt
120 g butter soft, 4 oz
60 g sugar 2 oz
1 egg
1 pinch of cinnamon
grated zest of 1/4 lemon
a little cold milk
FILLING
250 g poppy seeds finely ground, 0.5 lb
150 g sugar 5 oz
2 Tbsp honey
40 g breadcrumbs 1.4 oz
40 g raisins 1.4 oz, to your taste
1 pinch of cinnamon
3 Tbsp rum
1/4 l milk 1 cup
grated zest of 1 lemon
1 tsp vanilla extract
Instructions
Directions
Instructions
DOUGH: Sieve the flour and mix with baking powder and salt. Add soft butter, sugar, egg, cinnamon, and lemon peel. Kneed into dough adding a little bit of cold milk. Cover dough and let stand in refrigerator for 30 minutes.
FILLING: Put ground poppy seeds in a small pan together with sugar, honey, raisins, cinnamon and rum. Cook over low heat until thick. The filling has to be smooth and a little wet. If it turns out too wet, add breadcrumbs after it cooled out. If it's too dry, add a little bit of milk.
Roll the dough on a baking paper into a 45x40 cm (18x16 inches) rectangle and cut into 2 equal parts. Spread poppy seed filling equally on both dough halves and roll up into a strudel. Put the two rolls, together with paper (they are very soft), onto a baking sheet and bake for 40-45 minutes at medium heat.
Prep Time: 40 minutesDOUGH: Sieve the flour and mix with baking powder and salt. Add soft butter, sugar, egg, cinnamon, and lemon peel. Kneed into dough adding a little bit of cold milk. Cover dough and let stand in refrigerator for 30 minutes.
FILLING: Put ground poppy seeds in a small pan together with sugar, honey, raisins, cinnamon and rum. Cook over low heat until thick. The filling has to be smooth and a little wet. If it turns out too wet, add breadcrumbs after it cooled out. If it's too dry, add a little bit of milk.
Roll the dough on a baking paper into a 45x40 cm (18x16 inches) rectangle and cut into 2 equal parts. Spread poppy seed filling equally on both dough halves and roll up into a strudel. Put the two rolls, together with paper (they are very soft), onto a baking sheet and bake for 40-45 minutes at medium heat.
Cook Time: 50 minutes
Total Time: 1 hours, 30 minutes
Number of Servings: 6
Yield: 8-10 pieces cake - (6-8 servings apprxmtly.)
Style: Eastern European
Vanilla Cream Brulee (Creme de baunilha flambado)
The easy way of the traditional Portuguese dessert.
Ingredients
1 vanilla bean
2 l/2 cups heavy cream
8 egg yolks
l/4 cup superfine sugar
2 l/2 cups heavy cream
8 egg yolks
l/4 cup superfine sugar
Directions
1) Slit the vanilla bean length wise and put in a saucepan. Pour the cream into the pan, then bring almost to a boil. Take of the heat and allow to stand for 15 minutes for the vanilla flavor to develop.
2) Lift the vanilla bean out of the cream and holding it against the side of the saucepan, scrape the black seeds into the cream.
3) Use a fork to mix together the eggs and sugar in a bowl. Reheat the cream, then gradually mix it into the eggs and sugar. Strain the mixture back into the saucepan.
4) Place 6 ovenproof ramekins or custard cups in a roasting pan then divide the custard between them. Pour warm water around the dishes to come halfway up the sides, then bake in a preheated over at 350 degree Fahrenheit for 20-25 minutes until the custard are just set with a slight softness at the center.
5) Leave the dishes to cool in the water, then lift them out and chill in the refrigerator for 3-4 hours. About 25 minutes before serving, sprinkle the tops with confectioners sugar. Caramelize using a blowtorch.
2) Lift the vanilla bean out of the cream and holding it against the side of the saucepan, scrape the black seeds into the cream.
3) Use a fork to mix together the eggs and sugar in a bowl. Reheat the cream, then gradually mix it into the eggs and sugar. Strain the mixture back into the saucepan.
4) Place 6 ovenproof ramekins or custard cups in a roasting pan then divide the custard between them. Pour warm water around the dishes to come halfway up the sides, then bake in a preheated over at 350 degree Fahrenheit for 20-25 minutes until the custard are just set with a slight softness at the center.
5) Leave the dishes to cool in the water, then lift them out and chill in the refrigerator for 3-4 hours. About 25 minutes before serving, sprinkle the tops with confectioners sugar. Caramelize using a blowtorch.
Notes
You can buy vanilla powder.
Prep Time: 2 hoursCook Time: 30 minutes
Total Time: 2 hours, 30 minutes
Number of Servings: 4
Yield: 4 servings
Style: European, Portuguese
Home-Style Chicken Biryani
Biryani is a very popular dish in India and many Middle-Eastern countries, but its preparation is elaborate and involves precise timing, whether you follow the North Indian Awadhi style or the South Indian Hyderabadi style. What is offered here is an approach to cooking biryani that you can use at home without the need for a traditional tandoor (oven) or a slow-burning coal fire. With this home-style chicken biryani recipe, you can enjoy flavorsome, aromatic biryani without sweating it too much.
Ingredients
12 medium-sized chicken pieces, preferably with meat on the bone
3 medium onions, finely chopped
2 green chillies, finely chopped
1 tablespoon garlic paste
1 teaspoon ginger paste
2 tablespoons finely chopped coriander leaves
1 tablespoon finely chopped mint
1 level tablespoon finely ground coriander powder
1 teaspoon cumin seeds
1 teaspoon poppy seeds
1 cup of beaten yogurt
1 level teaspoon garam masala powder*
1 bayleaf
10 peppercorns
6 cloves
6 green cardamoms
1 black cardamom
1 inch cinnamon stick
1 flake of mace
300 grams of long-grain (pulao) rice
Half a teaspoon of powdered turmeric
1 chopped tomato
Half a cup of packaged, pre-fried onions
3 medium onions, finely chopped
2 green chillies, finely chopped
1 tablespoon garlic paste
1 teaspoon ginger paste
2 tablespoons finely chopped coriander leaves
1 tablespoon finely chopped mint
1 level tablespoon finely ground coriander powder
1 teaspoon cumin seeds
1 teaspoon poppy seeds
1 cup of beaten yogurt
1 level teaspoon garam masala powder*
1 bayleaf
10 peppercorns
6 cloves
6 green cardamoms
1 black cardamom
1 inch cinnamon stick
1 flake of mace
300 grams of long-grain (pulao) rice
Half a teaspoon of powdered turmeric
1 chopped tomato
Half a cup of packaged, pre-fried onions
Directions
Dry-grind a tablespoon of peppercorns, 5 cloves, 5 cardamoms, 1-inchcinnamon stick, 1 tablespoon coriander seeds, 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, 2 dried red chillies, 1 bayleaf. Store the powdered garam masala in an airtight bottle.
To prepare the rice: Thoroughly wash the rice and put it into an electric rice cooker. Add the same quantity of water, 1 level tablespoon of salt, the bayleaf, 5
peppercorns, 3 cloves, the cinnamon stick, the mace, 3 cardamoms, the black
cardamom, the turmeric, and half a cup of beaten yogurt. Mix the contents
thoroughly and put it up to cook. The rice cooker will switch off automatically
when the rice is cooked.
To prepare the chicken: Heat four tablespoons of groundnut oil in a wok. Add the chopped onions,green chillies, cumin and poppy seeds, ground coriander, ginger and garlic
paste, 5 peppercorns, 3 cloves, 3 cardamoms, and keep stirring until the onions
turn golden brown. Add the chicken pieces and stir-fry for about five
minutes. Then add the chopped coriander, the mint, the remaining yogurt, the
chopped tomato, the teaspoon of garam masala powder, salt to taste, and just
enough water to prevent the mix from sticking to the bottom of the wok.
Continue to stir-fry, adding a little water from time to time until the chicken
is cooked, but keeping the dish relatively 'dry'.
Empty the contents of the wok into the rice cooker, then add thepre-fried onions and mix well, making sure to separate the cooked rice if it
has caked.
Serve hot, accompanied by a green salad or roasted poppadoms.
To prepare the rice: Thoroughly wash the rice and put it into an electric rice cooker. Add the same quantity of water, 1 level tablespoon of salt, the bayleaf, 5
peppercorns, 3 cloves, the cinnamon stick, the mace, 3 cardamoms, the black
cardamom, the turmeric, and half a cup of beaten yogurt. Mix the contents
thoroughly and put it up to cook. The rice cooker will switch off automatically
when the rice is cooked.
To prepare the chicken: Heat four tablespoons of groundnut oil in a wok. Add the chopped onions,green chillies, cumin and poppy seeds, ground coriander, ginger and garlic
paste, 5 peppercorns, 3 cloves, 3 cardamoms, and keep stirring until the onions
turn golden brown. Add the chicken pieces and stir-fry for about five
minutes. Then add the chopped coriander, the mint, the remaining yogurt, the
chopped tomato, the teaspoon of garam masala powder, salt to taste, and just
enough water to prevent the mix from sticking to the bottom of the wok.
Continue to stir-fry, adding a little water from time to time until the chicken
is cooked, but keeping the dish relatively 'dry'.
Empty the contents of the wok into the rice cooker, then add thepre-fried onions and mix well, making sure to separate the cooked rice if it
has caked.
Serve hot, accompanied by a green salad or roasted poppadoms.
Notes
There are many varieties of garam masala, each differing from the other in terms of ingredients and proportions used. Some garam masalas are more flavorsome, while others are pungent. The recipe given here is for garam masala that balances spiciness and taste and is suitable for most Indian dishes that require it
Prep Time: 35 minutesCook Time: 30 minutes
Total Time: 1 hours, 5 minutes
Number of Servings: 3
Yield: 3 servings
Style: Indian
Peanut chocolate bars
Using digestive biscuits place in food blender and make into crumb place in peanut butter mix till all combined line oven dish with parchment paper and place in the biscuit mix layer the crumb then add melted chocolate cut in bar size then chill in fridge till set
Ingredients
Digestive biscuits
Peanut butter
Parchment paper
Melted chocolate
Peanut butter
Parchment paper
Melted chocolate
Directions
Layer parcement paper in oven dish add digestive biscuit crumbs and peanut butter place into oven dish add melted chocolate topping and cut into snack bars chill in fridge till set
Prep Time: Cook Time:
Total Time:
Number of Servings: 8
Yield:
Style: European, UK and Ireland
Bacon egg flied lice
This is a delicious flied lice lecipe
Ingredients
1 tblspn oil
3 beaten eggs
225 diced streaky bacon
1 diced onion
5 cups cooked rice
1 tspn salt
1/4 tspn sugar
2 tspn soy sauce
1 tspn dark soy sauce
2 tspn cooking wine
1/2 tspn ground pepper
Diced scallions
3 beaten eggs
225 diced streaky bacon
1 diced onion
5 cups cooked rice
1 tspn salt
1/4 tspn sugar
2 tspn soy sauce
1 tspn dark soy sauce
2 tspn cooking wine
1/2 tspn ground pepper
Diced scallions
Directions
- Stir fry the beaten egg
- Add the other ingredients
- Continue to stir fry for 5 minutes with medium heat
- Serve
- Add the other ingredients
- Continue to stir fry for 5 minutes with medium heat
- Serve
Notes
Beware of the flied lice addiction
Prep Time: 10 minutesCook Time: 5 minutes
Total Time: 15 minutes
Number of Servings: 5
Yield:
Style: Asian, Chinese
This is a list of recipes submitted by CS members. Click 'Details' tab to see all recipes, or click on a recipe title to view and comment on individual recipes. Click headings to sort by comments or views.
Would YOU like to post a recipe in the Cooking Corner? Have you written recipes that you'd like to share with other members? Posting your recipes shows your skill and creativity and helps members get to know you better. Your recipe will appear on the Connecting Singles Recipes page and also in a link on your profile page. Click here to publish your recipes »