Cooking for Two

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Baked Custard For Two

1 egg
1 cup milk
3 tablespoon sugar
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1/8 teaspoon ground nutmeg

In a bowl, lightly beat the egg. Add milk, sugar, vanilla and salt. Pour into two ungreased 6-oz. custard cups. Sprinkle with nutmeg. Set in a pan containing 1/2 to 1 inch of hot water. Bake at 350 deg. F for 35 minutes, or until set.
Recipe From: Taste of Home magazine, Collector's Edition

Bananas Foster

3/16 cup butter
2 bananas; ripe
1/3 cup packed brown sugar
1/4 cup rum

Slice bananas into 1" pieces. Melt butter over medium heat in sauce pan.Stir in brown sugar. Add bananas. Cook for 3 minutes or until heated through. Spoon over vanilla or chocolate ice cream. In a small pan, heat rum until hot. Do not let it simmer or the alcohol will evaporate. Pour hot rum into a large ladle. Place the bananas with ice cream in front of your guest. Ignite the rum in the ladle, and pour over ice cream as it flames.

Breast Of Chicken Toledo

1 whole chicken breast; halved, boned and skinned
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
1 tablespoon olive oil
4 scallions; sliced
1 clove garlic; crushed
3 tablespoon unsalted butter
1/2 cup sweet sherry
2 tablespoon fresh lime juice
1 dash tabasco sauce
1/3 cup pimento-stuffed green olives; sliced
1 lime; quartered
2 parsley sprigs

Flatten the chicken breast halves between two sheets of waxed paper with the side of a cleaver or a rolling pin. Mix the flour, salt, pepper and paprika. Dredge the chicken pieces in the seasoned flour and set aside. Heat the olive over medium heat in a frying pan; add the scallions and garlic. Saute and stir for about 2 minutes. Remove with a slotted spoon to a heated dish.
Add the butter to the same frying pan. Add the chicken pieces when the butter is bubbly. Fry the chicken until brown, about 3 minutes on each side. Increase heat to high; add the sherry, lime juice, Tabasco sauce, sliced olives and the reserved scallions and garlic. Cook less than 2 minutes. Remove the chicken to heated serving plates. Spoon the sauce from the pan over the chicken. Garnish with lime quarters and parsley sprigs.
Serve with an 8-ounce can of stewed tomatoes with 2 tablespoons of bottled Caesar-type salad dressing mixed in with it and sprinkled with Parmesan cheese.
Recipe From: Asbury Park Press; December 2, 1987

Oyster Stew

1 pint oysters, drained, reserve half of the juice
2 tblsp margarine
1 pint heavy whipping cream
1 tblsp flour
2 tblsp celery, chopped fine
1 tblsp onion, chopped fine
1 clove garlic, minced
1 tsp fresh parsley or onion tops, chopped
red pepper
black pepper
pepper sauce (optional)

In a skillet, melt the margarine and saute the celery, onion and garlic until the onions are clear and the flour is mixed well. Add the whipping cream, oyster juice and seasonings. Simmer until the mixture becomes smooth and thickens. Add the oysters and simmer for approximately 7 minutes or until the oysters plump and the edges begin to curl. Do not over cook, oysters will become tough. Serve like soup and sprinkle with parsley and pepper sauce.


1/2 lb Gruyere cheese, grated
1/8 lb Emmentaler cheese, grated
1 clove of garlic, cut in half
1/2 c dry white wine
4 tsp lemon juice
1 tbsp cornstarch
1/2 c Kirsch
dash of pepper
dash of paprika
french bread cut into 1 inch cubes

Rub fondue dish (or saucepan) with clove of garlic. Discard garlic. Add wine and heat over low heat until warm, do not boil. Add lemon juice. Add cheese and stir constantly over low heat. Stir until cheese melts. In a separate dish, combine Kirsch and cornstarch. Stir until smooth. Add Kirsch mixture to cheese. Add pepper and paprika. Keep over low heat while dipping bread cubes into cheese. Stir continuously so cheese does not separate.


1 c all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tblsp vegetable oil
1/2 c milk

Combine all dry ingredients in a small bowl. Mix oil and milk; pour into dry ingredients and stir until smooth. Turn dough out on a lightly floured board or pastry cloth; knead lightly 5-6 times. Roll dough to about 1/2 inch thickness; cut with a 2 1/2 inch biscuit cutter and place on a lightly greased baking sheet. Bake at 450 degrees for 10-12 minutes or until golden brown. Yield: 6 biscuits.


2/3 c sifted all-purpose flour or whole wheat
1 1/2 tsp baking powder
1 1/2 tsp sugar
1/4 tsp salt
1 egg, beaten
1 tblsp salad oil
1/2 c milk

Sift together dry ingredients. Combine egg, milk, and oil; add to dry ingredients, stirring just until moistened. Bake on hot, lightly greased griddle. Makes four 4-inch pancakes.

Corn Bread

1/4 c cornmeal
1/4 c plain flour
1/4 tsp salt
1 tblsp baking powder
1 tblsp sugar
1 egg
1/2 c sweet milk

Mix, bake in hot greased 9 inch skillet (iron) at 450°F until brown. About 15 to 20 minutes.

Flour Tortillas

2 c flour
1/2 tsp baking powder
1/2 tsp salt
3 tblsp shortening
1/2 c warm water or milk

In a bowl, mix dry ingredients; add shortening. Work mixture by hand until well blended. Add water (or milk) and stir with wooden spoon. Form dough into a large bowl, then, on a wooden cutting board, knead dough for about 3 minutes. (If dough is too soft, add 1 tablespoon flour and continue kneading for another minute.) Separate dough into equal amount of balls (size is determined by whether you like small or big tortillas). Roll out to make circles about 1/4 to 1/8 inch thick. Place tortillas on a hot griddle or frying pan until bubbles appear on the surface and the underside is a golden brown. Flip tortilla over and cook for a few seconds on the second side, until a golden brown.


5 sliced bacon
3 green onions, sliced
3 sm fresh mushrooms, sliced
3/4 c shredded Cheddar cheese
1/2 c chopped sweet pepper
5 eggs
1 tblsp milk

Place bacon is a skillet. Fry bacon until crisp. Add green onions, mushrooms and red pepper. Fry until vegetables are crisp, tender, stirring constantly. Remove bacon and vegetables from skillet. Drain on paper towel. Beat eggs and milk together. Pour eggs into skillet and cook until set. Lift corners of omelet occasionally to let uncooked egg mixture flow to bottom. Spread cooked bacon and vegetables diagonally down center of omelet. Sprinkle with cheese and fold opposite corners over middle.
Serves 2.

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