thanksgiving for two

How To Make thanksgiving for two

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  directions are in order of what the ingredients are for:
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  Cornish game hens for two Serves 2 Directions: In a small bowl, combine the first five ingredients; sprinkle over hen halves. In a small skillet, cook hen halves over medium-high heat in oil until browned on both sides. Transfer to an ungreased 11x7-inch baking dish; set aside and keep warm. In the same skillet, saute green onion and garlic until tender. Stir in broth and orange juice concentrate; pour over hen halves. Bake, uncovered, at 350 degrees F for 35-40 minutes or until meat is tender and juices run clear. To serve, drizzle with pan juices and sprinkle with almonds and parsley.
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  Turkey and stuffing for two Serves 2 Directions: Preheat oven to 375 degrees F. Heat 1 teaspoon oil and 1 teaspoon butter in a medium nonstick skillet over medium heat. Add shallot and celery; cook, stirring occasionally, until softened, 2 minutes. Transfer the mixture to a medium bowl, stir in sage and thyme; let cool for 5 minutes. Meanwhile, place cutlets between sheets of plastic wrap and pound with the smooth side of a meat mallet or a heavy skillet until 8 to 10 inches wide and less than 1/4 inch thick. Be careful not to tear the meat. Remove the top sheet. Add bread to the celery mixture; stir in 2 tablespoons broth, salt and pepper. Place half the stuffing mixture in the middle of one of the pounded cutlets; compress the stuffing into a log. Fold and roll the meat over the stuffing. Tie in three places with kitchen string. Repeat with the remaining stuffing and the second cutlet. Heat the remaining 1 teaspoon oil and 1 teaspoon butter in a medium ovenproof skillet over medium heat. When the butter melts, add the turkey rolls and brown on all sides, turning occasionally, about 4 minutes. Transfer the skillet to the oven and bake until the turkey is cooked through, about 20 minutes. Transfer the rolls to a serving plate; tent with foil to keep warm. Return the skillet to medium-high heat (take care, the handle will still be hot); add vermouth (or wine). Cook until dark and almost completely evaporated, scraping up any browned bits, about 2 minutes. Add the remaining 1/4 cup broth; cook for 1 minute, just to reduce slightly. Remove the string from the turkey; cut into 1/2-inch- thick slices, if desired, and spoon half the sauce over each portion. Serve warm.
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  Waldorf salad for two Serves 4 Directions: Whisk the yogurt, mayonnaise, parsley, nutmeg, honey and lemon zest in a large bowl and season generously with pepper. Add the apples, celery and raisins to the bowl, and sprinkle with the lemon juice; then toss with the dressing. Cover and refrigerate if not serving immediately.
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  Corn pudding for two Serves 2 Directions: Preheat the oven to 350 degrees F with rack in the middle. Butter a small shallow baking dish. Pulse half of the corn in a food processor until coarsely chopped. Transfer to a bowl and stir in the herbs, flour, sugar, salt and remaining corn. Whisk together milk and egg and add to bowl with the corn; atir until just combined. Pour into baking dish and bake until the center is just set, about 30-35 minutes. Let stand 15 minutes before serving.
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  Gingered sweet potato mash for two Serves 2 Directions: Place potato in a small saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender and drain. In a small bowl, mash potato with remaining ingredients. Serve warm.
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  Autumn fruit crisp for two Serves 4 Directions: Place prepared apple and pear in an ungreased 2-cup baking dish; sprinkle with dried cranberries and lemon juice. Combine the brown sugar, oats, butter and cinnamon; sprinkle over fruit. Cover and bake at 350 degrees F for 30 minutes. Uncover; bake 15 minutes longer or until apple and pear are tender. Serve with whipped cream or ice cream if desired.
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  Chocolate souffle for two Serves 2 Preheat oven to 350 degrees F. Coat 2 cup-sized ramekins with cooking spray and sprinkle with 2 teaspoons granulated sugar. Place the ramekins on a baking sheet; set aside. Combine water and next 5 ingredients (water through egg yolk) in the top of a double boiler. Cook over simmering water until thick (about 10 minutes), stirring constantly with a whisk. Remove from heat; add vanilla. Beat egg white and cream of tartar at high speed of a mixer until soft peaks form. Gradually add 1 tablespoon granulated sugar, beating until stiff peaks form. Gently fold one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon evenly into prepared ramekins. Bake for 20 minutes or until puffy and set. Sprinkle each soufflé with 1 teaspoon powdered sugar. Serve immediately.
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