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Recipes (94)

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kgheng106online now!

Chicken Slaw with Sesame sauce

Healthy diet protein and veggies

Chicken Slaw with Sesame sauce Recipe

Ingredients

100 g chicken any part, poached, then thinly sliced or shredded
1 1/2 cups finely shredded cabbage, mix with purple one if like
Little bit of grated carrot, finely sliced red onion
Chopped spring onion & cilantro
Little sliced red chilli, sesame seeds for optional garnishing
3 Tb sesame sauce dressing recipe below

Directions

To serve, toss everything together. For
Sesame sauce dressing: 2 cloves garlic crushed into paste, 2 Tb Chinese sesame sauce without using its oil is in a jar you can get in any Asian shop, stir with 1 Tb water until smooth, add another 1 Tb water mix again. Then stir in one by one 1 Tb sugar, 1/2 tsp salt, 2 Tb soy sauce, 2 Tb Chinese white rice vinegar, 1 Tb sesame oil.

Notes

If you have leftover roast chicken or turkey then you safe the time for cooking the chicken. You can substitute chicken with your favorite meat, such as prawns or lobster tail, clay fish or crabs, squid or octopus cooked to your liking.
If you have a mini blender you can whizz all the dressing ingredients together in just few seconds. You can make peanut dressing by using unsweetened smooth peanut butter for sesame sauce.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Number of Servings: 1
Yield:
Style: Asian, Chinese
CMerlyn

Hot Cocoa for Two

What could be better than sitting by the fire with someone special and enjoying a good cup of hot cocoa?
This is the best hot cocoa I have ever had. My own recipe.

Hot Cocoa for Two Recipe

Ingredients

2 cups milk (whole milk is best)
2 or 3 Tbsp sugar, depends on the people
2 Tbsp unsweetened cocoa powder (Scharffen Berger 99% or equivalent)
1 Tsp Vanilla extract
¼ Tsp Almond extract

Directions

Heat the milk on medium low.
Add the sugar and cocoa while still cold.
It will take a lot of stirring; cocoa doesn’t want to mix with the milk. Stir constantly
When warm, add the extracts.
When hot, pour into heated mugs and enjoy!

Notes

Alternative: Instead of the extracts, try ¼ teaspoon of ground cinnamon and 1/8 teaspoon of nutmeg and add right away. Similar to Ibarra.
The mugs I use are more than a cup, so I use the mugs to measure the milk. Do not completely fill them.
Prep Time:
Cook Time: 5 minutes
Total Time: 5 minutes
Number of Servings: 2
Yield: 2 cups
Style: American, West Coast
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Apple Cider Vinaigrette, a dressing for any occasion or salad

nothing to difficult, the key is to make sure the dressing emulsify.

Apple Cider Vinaigrette a dressing for any occasion or salad Recipe

Ingredients

Apple Cider Vinaigrette:
Ingredients
4oz apple cider vinegar
9 oz. Oil
3 T. Honey
3 T. Apple small dice
2 T. Dijon mustard
1 t. Shallot
1 t. chopped fresh thyme
½ t. Garlic
1 t. Thyme
To taste Salt and pepper

Directions

Method
In a cold bowl add Dijon, honey, vinegar, and whisk, while whisking slowly drizzle oil to emulsify.
Add
shallot, garlic, mall diced apple, chopped fresh thyme, salt, and pepper, whisk, chill for 30 minutes enjoy.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Number of Servings: 6
Yield:
Style: American
Bearwomanonline today!

Chicken Breasts,Broccoli Cheese Stuffed

I found this on the internet and haven't tried it as yet but I do intend on trying it.

Chicken Breasts Broccoli Cheese Stuffed Recipe

Ingredients

Ingredients

3 large chicken breasts
salt & pepper
1 1/2 tsp garlic powder, divided
1/4 tsp paprika
1 cup finely chopped broccoli florets
1/2 cup finely diced red bell pepper
1 cup mild cheddar cheese
1 tbsp mayo
2 tbsp olive oil

Directions

Instructions

Preheat oven to 425 degrees F.
Season both sides of the chicken breasts with salt, pepper, paprika and 1/2 tsp of the garlic powder. Use a sharp knife to cut a slice through the middle of the chicken breasts, but not all the way through, creating a pocket for the filling.
For the filling, place the broccoli in a microwaveable dish and add about 2 tablespoons of water. Cover with plastic wrap and microwave for 1 minute. Drain any excess water. To the dish add the bell pepper, cheese, mayo, remaining garlic powder and salt and pepper to taste. Mix until combined, then divide the mixture between the chicken breasts, using a toothpick to secure if necessary.
Heat a large, oven safe skillet (I prefer to use a cast iron skillet), over medium heat and add the olive oil. Sear the chicken for 3 to 4 minutes on each side. Cover skillet with foil and bake in preheated oven for 15- 17 minutes, or until chicken reads 165 degrees. Let rest, covered for 5 minutes before enjoying.

Notes

The creator of this recipe stated this blow.

Since these are large chicken breasts, I usually say 1/2 chicken breast is one serving.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Number of Servings: 3
Yield: 3 servings
Style: American, Northeast
Happychatty1online today!

Cheesy Corned Beef Mash dish

Tasty filling dish

Ingredients

7lb Potatoes 2 lge Onions
1 tin of Corned Beef
Salt & Pepper Milk, Butter, 1 Egg
Mature Cheddar Cheese

Directions

Method:
Peel wash and dice the Potatoes place in a deep pan and cover with water
Add some Salt & Pepper to season and bring them to the boil then simmer until soft
Remove the pan from the heat and add a knob of butter, 1 Egg and a splash milk and mash
Chop or slice 2 large onion
Grate or slice half of a large block of mature Cheddar cheese

Using a lasanga sized baking /roasting tray or a case role dish
Lightly grease the Base and layer potatoesthen corned beef, onion's and cheese
Aim for two layers with the top layer cheese and onion

Notes

Cook on Gas 6 until the dish is heated and the top layer of cheese is melted and brown
Serve & enjoy
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Number of Servings: 6
Yield: 6-8 servings
Style: European, UK and Ireland

Pomegranate salad (slightly acid/salty flavor)

I got this from my mom who was a chef.

Ingredients

1.Onion (any size, but white)
2.Pomgranate (dark red)
3.Salt
4.Sunflower oil

Directions

1.Cut onion into thin semi-rings
2.Squeeze pomgranate to get juice (appox. 1 table spoon, but it depends on your taste)
3.Put salt
4.Add oil
5.Mix
6.Eat and be happy!
Prep Time: 1 minutes
Cook Time:
Total Time: 15 minutes
Number of Servings: 1
Yield: 1
Style: Eastern European, Russian
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Eggs under mayo

Easy to cook
Quick-hand dish
Testy

Ingredients

Boiled egg-1
Parsley, dill, any potherbs you like
Mayo-to taste

Directions

1.Boil an egg, let it get cool
2.Chop the herbs
3.Cut the egg into two halfs
4.Put the egg halfs on the serving dish, put some mayo on their tops, put the chopped potherbs the way you like
5.Eat
Prep Time:
Cook Time: 15 minutes
Total Time: 15 minutes
Number of Servings: 1
Yield: 1
Style: Eastern European, Russian
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Perogy Casserole

Found this in the local newspaper. There's a new one every week, and they are simple to make, even for one person. Enjoy!

Perogy Casserole Recipe

Ingredients

Perogy Casserole

5 potatoes, peeled and cubed
1/2 cup milk
1/2 cup butter, melted
1/2 pound bacon, diced
1 onion, chopped
6 cloves garlic, minced
1/2 (16 ounce) package lasagna noodles
2 cups shredded Cheddar cheese
salt and pepper to taste
1 (8 ounce) container sour cream
3 tablespoons chopped fresh chives

Directions

Preheat oven to 350 degrees F (175 degrees C).
Place the potatoes in a large pot with water to cover
over high heat. Bring to a boil and cook until the
potatoes are tender. Remove from heat, drain, then
combine with the milk and 6 tablespoons of butter,
mash and set aside.
Melt the remaining 2 tablespoons of the butter in a
large skillet over medium high heat. Saute the bacon,
onion and garlic in the butter for 5 to 10 minutes,
or until the bacon is fully cooked.
Cook the lasagna noodles according to package directions
and cool under running water.
Place 1/2 of the mashed potatoes into the bottom
of a 9x13 inch baking dish. Top this with 1/3 of the
cheese, followed by a layer of lasagna noodles. Repeat
this with the remaining potatoes, another 1/3
of the cheese and a layer of noodles. Then arrange
the bacon, onion and garlic over the noodles, then
another layer of noodles, and finally top all with
the remaining cheese. Season with salt and pepper
to taste.
Bake, uncovered, at 350 degrees F (175 degrees C)
for 30 to 45 minutes, or until the cheese is melted
and bubbly. Serve with sour cream and chopped
fresh chives.

Notes

Try it out, its very delicious!
Hello from Canada:)
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Number of Servings: 4
Yield: 2-4 servings
Style: Canadian
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Homemade Chicken Soup In A Slow Cooker

I found this recipe years ago and have made it more than once.After taking the photo I did put the lid back on to let it continue cooking.

Homemade Chicken Soup In A Slow Cooker Recipe

Ingredients

2/32 oz containers of chicken stock,cooked chicken breast cut into chucks,sliced celery,carrots,medium noodles.

Directions

Place pieces of chicken in slow cooker and for 4 hours on high temp.When chicken is fully cooked add carrots,celery and chicken stock.The last few minutes add the noodles until no longer crunchy.
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours
Number of Servings: 8
Yield: 6-8 servings
Style: American
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Amed32

Ropa Vieja

A traditional Cuban recipe of shredded meat in a rich sauce.

Ropa Vieja Recipe

Ingredients

1. Original PAM® anti-stick spray
2. 1½ pounds of beef skirt meat, cut into large pieces
3. 1 bay leaf
4. 1½ teaspoons ground cumin
5. ½ teaspoon dried oregano
6. ½ teaspoon of salt
7. ¼ teaspoon ground black pepper
8. 1 cup chopped red onion
9. ¾ cup of chopped green pepper
10. 3 tablespoons finely chopped garlic
11. 1 can (14.5 ounces) of cubed tomatoes, drained
12. 1 can (8 ounces) of tomato sauce

Directions

1. Spray a 4-quart slow cooker with the cooking spray. Place all the ingredients in the slow cooker. Cover and cook everything at low temperature for 8 hours and then at high temperature for 4 more hours, or until the meat is tender.
2. Remove the bay leaf. Remove the meat from the pot and crumble with the help of two forks. Put the meat back in the pot and stir well to mix with the sauce.
3. Serve with white rice.

Notes

This rich dish, is common at times of parties, or in restaurants, the beef in Cuba is prohibited, but you can eat in private restaurants
Prep Time: 4 hours
Cook Time: 8 hours
Total Time: 12 hours
Number of Servings: 6
Yield: 6
Style: Latin American
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