Here is a list of Recipes ordered by Random, 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.
Fun tropical fruit smoothies that boost your daily vitamin intake and improve your digestion
This recipe was designed through trial and error but is really easy to make, refreshing and quite delicious.
Ingredients
There are no set weights and measures for this recipe. Simply use as much of each fruit as you want, in combination with the others, and as much fruit juice/water that you think will give you the consistency that you desire.
1. Fresh FRUIT (preferably chilled or frozen chunks):
Pineapple, Pawpaw/Papaya, Banana (and Mango, if you have access to this).
2. Freshly-squeezed or store bought FRUIT JUICE (preferably unsweetened Pineapple). Water may be used as a substitute if sweetness/sugar content is an issue.
3. One packet of orange/tangerine/raspberry/other EMERGEN-C crystals, or any other brand of Vitamin C crystals that you prefer.
1. Fresh FRUIT (preferably chilled or frozen chunks):
Pineapple, Pawpaw/Papaya, Banana (and Mango, if you have access to this).
2. Freshly-squeezed or store bought FRUIT JUICE (preferably unsweetened Pineapple). Water may be used as a substitute if sweetness/sugar content is an issue.
3. One packet of orange/tangerine/raspberry/other EMERGEN-C crystals, or any other brand of Vitamin C crystals that you prefer.
Directions
a. Pour about 1 to 2 cups of fruit juice/water into the blender mug, according to the quantity of fruit you wish to blend. Then add the frozen chunks of fruit, and top this off with the Vitamin C crystals.
b. If you have a blender with a "SMOOTHIE" selection, then press it and let the 'smoothing' begin:). If not, then begin on the "CHOP" selection, before slowly moving to the "PUREE" selection (add more liquid if needed).
c. If you prefer a 'frosty' smoothie, then don't add too much liquid. If you prefer a 'thick but non-frosty one, then keep going until most of the icy-ness melts out
b. If you have a blender with a "SMOOTHIE" selection, then press it and let the 'smoothing' begin:). If not, then begin on the "CHOP" selection, before slowly moving to the "PUREE" selection (add more liquid if needed).
c. If you prefer a 'frosty' smoothie, then don't add too much liquid. If you prefer a 'thick but non-frosty one, then keep going until most of the icy-ness melts out
Notes
Not all fruit may be ideal for this recipe. I've tried adding watermelon and even honey dew melon, and the latter combines with the others, much better than the former. All in all, it's especially good early in the morning before breakfast, or during the day before lunch.
ENJOY!!!
Prep Time: 2 minutesENJOY!!!
Cook Time: 3 minutes
Total Time: 5 minutes
Number of Servings: 3
Yield: As much as you want, based upon the size of your serving.
Style: Latin American, Caribbean
A RECIPE FOR A LOVE CAKE!
Tells you how to make the cake..
Ingredients
A RECIPE FOR A LOVE CAKE
Ingredients :
2 laughing eyes
2 well shaped legs
2 loving arms
2 Firm milk containers
2 nuts
1 fur lined mixing bowl
1 firm Banana
Method:
1. Look into laughing eyes
2. spread well shaped legs with loving arms
3. Squeeze and massage milk containers very gently until furlined mixing
bowl is well greased: check regularly with finger.
4.Gently add firm banana to mixing bowl, working in and out until well
creamed. (For best results continue to knead milk containers)
5. As heat rises plunge banana deep into mixing bowl and cover with
nuts,leave to soak. (preferably not overnight)
6. The cake is done when banana is soft. If banana doesn't soften repeat
steps 3 -5 or change mixing bowls.
PS:-1. If it is in an unfamiliar kitchen, wash utensils before and after use
2. Do not lick bowl after use.
IF THE CAKE RISES, LEAVE TOWN!
I found this awesome recipe on the internet,LEAVE TOWN? To your house once something is baking in the oven or my house,?
Ingredients :
2 laughing eyes
2 well shaped legs
2 loving arms
2 Firm milk containers
2 nuts
1 fur lined mixing bowl
1 firm Banana
Method:
1. Look into laughing eyes
2. spread well shaped legs with loving arms
3. Squeeze and massage milk containers very gently until furlined mixing
bowl is well greased: check regularly with finger.
4.Gently add firm banana to mixing bowl, working in and out until well
creamed. (For best results continue to knead milk containers)
5. As heat rises plunge banana deep into mixing bowl and cover with
nuts,leave to soak. (preferably not overnight)
6. The cake is done when banana is soft. If banana doesn't soften repeat
steps 3 -5 or change mixing bowls.
PS:-1. If it is in an unfamiliar kitchen, wash utensils before and after use
2. Do not lick bowl after use.
IF THE CAKE RISES, LEAVE TOWN!
I found this awesome recipe on the internet,LEAVE TOWN? To your house once something is baking in the oven or my house,?
Directions
Do as the above says if done correctly you will gain a positive!
Notes
Enjoy the cake you may like it :-)
Prep Time: 60 minutesCook Time: 31 hours
Total Time: 32 hours
Number of Servings: 30
Yield: As long as it takes..
Style: European, UK and Ireland
Easy Taco Casserole
Your family is sure to enjoy this mildly spicy one-dish meal with Southwestern flair. It's quick and easy to make and fun to serve.
Ingredients
1 pound ground beef
1 cup salsa
1/2 cup mayonnaise
2 teaspoons chili powder
2 cups crushed tortilla chips
1 cup shredded Colby cheese
1 cup shredded Monterey Jack cheese
1 medium tomato, chopped
2 cups shredded lettuce
1 cup salsa
1/2 cup mayonnaise
2 teaspoons chili powder
2 cups crushed tortilla chips
1 cup shredded Colby cheese
1 cup shredded Monterey Jack cheese
1 medium tomato, chopped
2 cups shredded lettuce
Directions
1. In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the salsa, mayonnaise and chili powder.
2. In an ungreased 2-qt. baking dish, layer half of the meat mixture, chips and cheeses. Repeat layers. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Just before serving, top with tomato and lettuce.
Prep Time: 15 hours2. In an ungreased 2-qt. baking dish, layer half of the meat mixture, chips and cheeses. Repeat layers. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Just before serving, top with tomato and lettuce.
Cook Time: 20 minutes
Total Time: 15 hours, 20 minutes
Number of Servings: 6
Yield: YIELD: 6 servings
Style: American
Cabbage Rolls
My great Grandma use make these every Christmas and Easter they are really good.
Ingredients
Ingredients:
1 medium head cabbage (3 pounds)
1/2 pound uncooked ground beef
1/2 pound uncooked ground pork
1 can (15 ounces) tomato sauce, divided
1 small onion, chopped
1/2 cup uncooked long grain rice
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon snipped fresh dill or dill weed
1/8 teaspoon cayenne pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 teaspoon sugar
1 medium head cabbage (3 pounds)
1/2 pound uncooked ground beef
1/2 pound uncooked ground pork
1 can (15 ounces) tomato sauce, divided
1 small onion, chopped
1/2 cup uncooked long grain rice
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon snipped fresh dill or dill weed
1/8 teaspoon cayenne pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 teaspoon sugar
Directions
Directions:
1. Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well.
2. Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat.
3. Slice the remaining cabbage; place in an ovenproof Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° for 1-1/2 hours or until cabbage rolls are tender.
Prep Time: 25 minutes1. Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well.
2. Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat.
3. Slice the remaining cabbage; place in an ovenproof Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° for 1-1/2 hours or until cabbage rolls are tender.
Cook Time: 1 hours, 30 minutes
Total Time: 1 hours, 55 minutes
Number of Servings: 6
Yield:
Style: Eastern European, Polish
Mongolian Meatball Ramen
Turn that instant ramen into a real meal.
Ingredients
1 lb. ground beef
1/2 c. panko bread crumbs
3 green onions, thinly sliced, divided
1 egg
2 cloves garlic, minced
2 tsp. sesame oil, divided
red pepper flakes
kosher salt
Freshly ground black pepper
Vegetable oil, for skillet
2 tsp. minced ginger
3/4 c. low sodium chicken broth
1/2 c. low sodium soy sauce
1/4 c. brown sugar
2 tbsp. hoisin
3 packs instant ramen
Sesame seeds, for garnish
1/2 c. panko bread crumbs
3 green onions, thinly sliced, divided
1 egg
2 cloves garlic, minced
2 tsp. sesame oil, divided
red pepper flakes
kosher salt
Freshly ground black pepper
Vegetable oil, for skillet
2 tsp. minced ginger
3/4 c. low sodium chicken broth
1/2 c. low sodium soy sauce
1/4 c. brown sugar
2 tbsp. hoisin
3 packs instant ramen
Sesame seeds, for garnish
Directions
In a large bowl, combine ground beef, panko bread crumbs, about half green onions, egg, garlic, and 1 teaspoon sesame oil. Season with red pepper flakes, salt and pepper, then mix until well combined. To form meatballs, scoop a heaping tablespoons of mixture and roll into balls.
In a large skillet over medium-high heat, heat a thin layer of vegetable oil. Add meatballs and sear until each sides develops a crust, about 2 minutes per side.
Remove meatballs from skillet, and add remaining sesame oil. Stir in ginger and cook until fragrant, about 30 seconds. Add chicken broth, soy sauce, brown sugar, and hoisin. Stir to combine and bring to a simmer. Return meatballs to skillet and cover skillet with a lid. Cook until meatballs are cooked through, about 10 minutes more.
Meanwhile, cook ramen. In a large pot of boiling water, cooking ramen according to package instructions. Drain noodles.
Add cooked noodles to skillet and toss until fully coated in sauce. Garnish with remaining green onion and sesame seeds. Serve warm.
Prep Time: In a large skillet over medium-high heat, heat a thin layer of vegetable oil. Add meatballs and sear until each sides develops a crust, about 2 minutes per side.
Remove meatballs from skillet, and add remaining sesame oil. Stir in ginger and cook until fragrant, about 30 seconds. Add chicken broth, soy sauce, brown sugar, and hoisin. Stir to combine and bring to a simmer. Return meatballs to skillet and cover skillet with a lid. Cook until meatballs are cooked through, about 10 minutes more.
Meanwhile, cook ramen. In a large pot of boiling water, cooking ramen according to package instructions. Drain noodles.
Add cooked noodles to skillet and toss until fully coated in sauce. Garnish with remaining green onion and sesame seeds. Serve warm.
Cook Time: 30 minutes
Total Time: 30 minutes
Number of Servings: 4
Yield: YIELD: 4
Style: American
Broccoli soup
I got this online from the Pioneer woman. No one eats it really, just me. And I happened to take a picture of it this time.
Ingredients
No measurements,use your judgement,common sense.
I used broccoli
Butter onions
Milk cheese and cornstarch (Some ppl use flour)
Croutons
Chicken Bouillon
I used broccoli
Butter onions
Milk cheese and cornstarch (Some ppl use flour)
Croutons
Chicken Bouillon
Directions
Saute onions on butter till soft and translucent
Add cornstarch to thicken. Like a spoonful 1/2
Cook for a min or 2
Add milk cook a bit then add broccoli
Till broccoli is soft add bouillon ,cheese,
Blend it then cook a bit more.
And serve with croutons ?
Add cornstarch to thicken. Like a spoonful 1/2
Cook for a min or 2
Add milk cook a bit then add broccoli
Till broccoli is soft add bouillon ,cheese,
Blend it then cook a bit more.
And serve with croutons ?
Notes
Chicken stock
Prep Time: 7 minutesCook Time: 59 minutes
Total Time: 1 hours, 27 minutes
Number of Servings: 30
Yield: Not sure, depends
Style: American, Mountain
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.
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
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!
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: The mugs I use are more than a cup, so I use the mugs to measure the milk. Do not completely fill them.
Cook Time: 5 minutes
Total Time: 5 minutes
Number of Servings: 2
Yield: 2 cups
Style: American, West Coast
BEST EVER BACHELOR COLESLAW
Most coleslaw recipes are loaded with sugar.. this has none and it is delicious! Pure simplicity!
Ingredients
1 head Cabbage
2 Carrots
Equal parts mayo & your favorite BBQ sauce
2 Carrots
Equal parts mayo & your favorite BBQ sauce
Directions
Shred/grate and enjoy
If you mix up too much BBQ & Mayo together, save it in a jar to use as a hamburger topping.
Prep Time: 5 minutesIf you mix up too much BBQ & Mayo together, save it in a jar to use as a hamburger topping.
Cook Time:
Total Time: 5 minutes
Number of Servings: 10
Yield:
Style: American, Midwest
Creamy Lemon Pasta
This is quick creamy hearty food but not low cal.
It will make you feel loved in every bite.
Ingredients
For the pasta :
Pasta of your choice 500 g
Salt
4 tbsp of unsalted butter
For the sauce:
2 egg yolks
1 cup heavy cream
1/2 cup Parmesan
1 Lemon zest
Juice of one Lemon
Salt
Black Pepper
chopped parsley
Pasta of your choice 500 g
Salt
4 tbsp of unsalted butter
For the sauce:
2 egg yolks
1 cup heavy cream
1/2 cup Parmesan
1 Lemon zest
Juice of one Lemon
Salt
Black Pepper
chopped parsley
Directions
Pasta :
Cook the pasta in a large pot of generously salted boiling water (1 tablespoon of salt for every 6 cups of water) until tender but still firm to the bite, stirring occasionally.
Drain, reserving 1/2 cup of the pasta cooking water. Return drained spaghetti to the pot.
Stir in the 2 tbsp of butter making sure all pasta is well covered. Add pasta cooking water if more liquid is needed.
Sauce :
While pasta is boiling make the sauce.
In a bowl, add the yolks, cream, Parmesan, zest of the whole lemon and juice , the salt and good grind of pepper, and beat with a fork. You don't want it fluffy, just combined. Taste.
Final steps :
Mix sauce into the warm pasta making sure all pasta is covered.
Garnish with chopped parsley.
Add more Parmesan.
Enjoy
Prep Time: 10 minutesCook the pasta in a large pot of generously salted boiling water (1 tablespoon of salt for every 6 cups of water) until tender but still firm to the bite, stirring occasionally.
Drain, reserving 1/2 cup of the pasta cooking water. Return drained spaghetti to the pot.
Stir in the 2 tbsp of butter making sure all pasta is well covered. Add pasta cooking water if more liquid is needed.
Sauce :
While pasta is boiling make the sauce.
In a bowl, add the yolks, cream, Parmesan, zest of the whole lemon and juice , the salt and good grind of pepper, and beat with a fork. You don't want it fluffy, just combined. Taste.
Final steps :
Mix sauce into the warm pasta making sure all pasta is covered.
Garnish with chopped parsley.
Add more Parmesan.
Enjoy
Cook Time: 15 minutes
Total Time: 25 minutes
Number of Servings: 6
Yield:
Style: European, Italian
Revised potato biscuit
It was made for my dad the potato chip eater and for those people who love potato chips this for you.
I think it cookie or biscuit I make photo for later. <pic will be updated when retry again.
Ingredients
One russet potato "aka" baker's potato *1/4 of wedge is removed for tasting
{preparation ahead of time putting in fire-stove give it nice soft cooked taste but crispy outer edge.}
11/4 cup flour is good idea
Any flour to taste preference.
Pulp vegetable grinded down recently 1/4 cup to 3 TB
4TB Milk
4TB butter softened or slightly melted, 2TB of Oil...
1 tsp each
baking-soda,baking powder , optional: onion diced /I can't due my dad can't have it.
Seasoning
Salt it could be garlic salt.
Herbs that work well potato are dill
{preparation ahead of time putting in fire-stove give it nice soft cooked taste but crispy outer edge.}
11/4 cup flour is good idea
Any flour to taste preference.
Pulp vegetable grinded down recently 1/4 cup to 3 TB
4TB Milk
4TB butter softened or slightly melted, 2TB of Oil...
1 tsp each
baking-soda,baking powder , optional: onion diced /I can't due my dad can't have it.
Seasoning
Salt it could be garlic salt.
Herbs that work well potato are dill
Directions
1) mash fresh potato down to where you be able not get too bulky when mixing drier ingredients.
Normally you consider a wet if you get cold or still hot.
Dry ingredients mix them together.
wet ingredients mix them them well together skin and all depending on your preferences
2) Turn into balls and then prepare the oven.
choose your season. Currently your balls are safe to sample if needs extra seasoning of choice.
3)350 or 375 whichever is warm and makes them crispy...Process 355
4)10 to 15 minutes is approx time for experimental bake you have watch the first batch and make adjustments.
experimented cooking time: if want biscuit golden crisply like make certain you have some egg wash to side to add it to top of dough. 11 minutes peek, cook to 15...
5) cooking all way through, and letting cool is essential.
6) initial thoughts: eating the biscuit potato was very strong in flavor.
Normally you consider a wet if you get cold or still hot.
Dry ingredients mix them together.
wet ingredients mix them them well together skin and all depending on your preferences
2) Turn into balls and then prepare the oven.
choose your season. Currently your balls are safe to sample if needs extra seasoning of choice.
3)350 or 375 whichever is warm and makes them crispy...Process 355
4)10 to 15 minutes is approx time for experimental bake you have watch the first batch and make adjustments.
experimented cooking time: if want biscuit golden crisply like make certain you have some egg wash to side to add it to top of dough. 11 minutes peek, cook to 15...
5) cooking all way through, and letting cool is essential.
6) initial thoughts: eating the biscuit potato was very strong in flavor.
Notes
if potato russet isn't to your liking you can try another variety that has better taste quality.
Pulp differs onion, kale or something give bit zest would pepper. You have finely grind up so not even picky eater can't taste it...
2) Chips or any decoy items you could just do plain version/ it still works, potato comes through nicely.
salt would recommended if your using a different potato and not russet kind.
3) no egg I think because if your making biscuit flavor, or some in between, add more butter, and milk it get you where you need to go.
Prep Time: 10 minutesPulp differs onion, kale or something give bit zest would pepper. You have finely grind up so not even picky eater can't taste it...
2) Chips or any decoy items you could just do plain version/ it still works, potato comes through nicely.
salt would recommended if your using a different potato and not russet kind.
3) no egg I think because if your making biscuit flavor, or some in between, add more butter, and milk it get you where you need to go.
Cook Time: 15 minutes
Total Time: 25 minutes
Number of Servings: 10
Yield: 15+
Style: American, West Coast
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 »