Camarones al Mojo de Ajo Offer this with the Mexican White Rice cooked with two whole serrano chiles (remove the chiles before serving the rice). To devein the shrimp while leaving the shells intact, use kitchen shears or scissors to cut down the center of each shell from the head end of the shrimp toward the tail. Open the shell slightly and remove the vein using the tip of a small, sharp knife.
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Cookin'Diva
Roasting is a great technique to boost flavor without adding extra oil or calories. As the tomatoes roast, they caramelize, sweeten, and intensify in flavor. The dish is so flavorful with tomatoes, basil and Romano cheese that we often enjoy this dish as a vegetarian entree, without shrimp. If you are using shrimp, be careful to watch the them carefully when roasting, because small shrimp can be cooked in two minutes!
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Margery Bryan
I'VE SHARED this recipe with many friends who also cook for two. We all agree - small recipes are hard to find! This dish remains one of my favorites since it takes little effort to prepare and is so tasty. Plus, if you are serving a larger group, it is easy to double. -Margery Bryan, Royal City, Washington
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IngridH
I really like gumbo. I'm not claiming that this is authentic, but it's very tasty, and no one that I serve it to goes away hungry. The heat level on this one is really determined by the spiciness of the sausage, but feel free to add more cayenne if you want to turn up the volume! Since I usually cook for two, I didn't make this very often until I discovered how well it reheats. Now, I keep a few bags of this on hand at all times for a quick weeknight dinner. If you want to make a double batch, I recommend using two dutch ovens, it wont all fit in one (I have a #28 Le Cruset which I think is 7 quarts, and two batches won't fit).
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IndinaMarie
I bought a six pack of Magic Hat's spring seasonal (Vinyl), and loved it so much I wanted to cook with it. Since I normally use deep, dark beers (like Guinness) to cook, and usually only for beef or vegetable stew, this was a bit of an experiment. All day, my apartment smelled AMAZING. Since I had to buy a three pound roast (the grocery store seems to only have VERY large roasts), and I'm only cooking for two people, this made a LOT of leftovers. I don't usually measure anything, so I'm guessing on a lot of this. Adjust everything to your taste. As for the veggies, I used two small white potatoes, 1/4 of a large vidalia onion, and about 1/2 cup of sliced carrots. Use what you like! The blend of spices is my usual go-to blend, again... use what you like. Recipes are made to be adapted!
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Bergy
John is the kind of house guest you appreciate having especially when he makes these wonderful Quesadillas. He served them with sliced avocados and Chipolte Chutney (recipe#117377). It has a very hot, spicy, full bodied flavor that compliments these quesadillas to a Tee. Serve them hot off the pan, if cooking for two have two pans on the go. They are not the same if kept warm in the oven. Have a wee rest between servings they only take minutes to make after the veggies are cooked. Vary the vegetables if you wish-perhaps include sweet pepper, add mushrooms, use up left over vegetables. There is an endless variety of possibilities but I do love this recipe's combination. The measurements are for the finished chopped veggies. A small green salad goes nicely along side.
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by
Bergy
John is the kind of house guest you appreciate having especially when he makes these wonderful Quesadillas. He served them with sliced avocados and Chipolte Chutney (recipe#117377). It has a very hot, spicy, full bodied flavor that compliments these quesadillas to a Tee. Serve them hot off the pan, if cooking for two have two pans on the go. They are not the same if kept warm in the oven. Have a wee rest between servings they only take minutes to make after the veggies are cooked. Vary the vegetables if you wish-perhaps include sweet pepper, add mushrooms, use up left over vegetables. There is an endless variety of possibilities but I do love this recipe's combination. The measurements are for the finished chopped veggies. A small green salad goes nicely along side.
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by
Bergy
John is the kind of house guest you appreciate having especially when he makes these wonderful Quesadillas. He served them with sliced avocados and Chipolte Chutney (recipe#117377). It has a very hot, spicy, full bodied flavor that compliments these quesadillas to a Tee. Serve them hot off the pan, if cooking for two have two pans on the go. They are not the same if kept warm in the oven. Have a wee rest between servings they only take minutes to make after the veggies are cooked. Vary the vegetables if you wish-perhaps include sweet pepper, add mushrooms, use up left over vegetables. There is an endless variety of possibilities but I do love this recipe's combination. The measurements are for the finished chopped veggies. A small green salad goes nicely along side.
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Cactus Arm
I like this recipe because it is fresh, light, low calorie, low sodium, it is eazy to make, is a meatless dish and it has lots of flavor (sweet, garlic, tomato, with a little spice). It is a good alternative to traditional spaghetti with tomato sauce, and makes for a good summer dish. I got this recipe from a "Seniors/ Cooking for Two" category cookbook I checked out from the library. You can make a lot of substitutions in this recipe too. You can substitute frozen broccoli(instead of fresh), fresh tomatoes (instead of canned), pine nuts (instead of almonds), and spaghetti noodles (instead of linguine). I switch on using fresh vs canned/frozen ingredients depending on what is more economical (sometimes I will buy fresh broccoli when it is on sale and blanch what I don't use and save it in the freezer).
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by
Hwin
I found this in a magazine and decided to try it. So glad I did! I made it for the first time last night and it is really great. I used 9 oz. fresh spinach instead of the frozen spinach, and it worked great. My husband even liked it, and he is not normally a spinach person. I used most of a 26 oz jar for 1/2 a recipe, so you may need more sauce than called for. I'm sure you could use homemade, too. Be flexible! Also, this recipe makes quite a bit. I am cooking for two people, and I froze half the stuffed shells for another time, and there were still plenty of leftovers. Freezing them works great! I flash froze the stuffed shells on a cookie sheet, then dumped them in a ziploc and stashed them in the deep freeze. I let them defrost for a day. Then you just have to add sauce, and cook! Perfect weeknight meal, but good enough to serve to company.
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By Kara Zuaro
Editor's note: The recipe and introductory text below are from I Like Food, Food Tastes Good: In the Kitchen with Your Favorite Bands by Kara Zuaro. To read more about the book, see the related story. Patrick Phelan from Patrick himself Singer-songwriter Patrick Phelan crafts dreamy, lingering music, studies human rights, and has spent time in Italy to focus on his cooking, as he has been a chef for more than eleven years. This decadent dish is something you should save for a special occasion because (a) you're going to have to drop a lot of cash to make it happen, (b) you're going to need to kill a pair of lobsters in the process, and (c) it'll make your special day that much more special. This is a challenging recipe, but if you follow the directions carefully, you'll end up with a dish that's as fancy as it is comforting — and big enough to feed a crowd. If you're cooking for two, just make half — you'll still savor the leftovers for lunch the next day. "This recipe comes courtesy of the great influences of David Shannon, one of my many teachers over the years." —Patrick Phelan
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littlepetel
I recently tried a Russian Honey Cake, which was one of the yummiest cakes I have ever tasted. It was so nice I decided to find the recipe and learn to make it myself. It took me about 6 months searching the net (on websites mostly in Russian, which I definitely don't read or speak) translating from Russian using an online translator, and trying different recipes before I found this recipe, which has produced a result at least as nice as the one I tried. I baked 2 pieces at a time on baking paper on an oven tray. Each batch took just long enough to cook, that I had two more ready to swap when the first ones were done. The cream filling (and coating) is made from sour cream and sugar. The sour cream is simply whipped with the sugar until the sugar dissolves. The original recipe said to add sugar "by intuition"; I think you're supposed to keep adding more until it thickens, but the time I tried that it was too sickly sweet! I have also made the filling/coating using fresh cream - 750ml, sour
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