CORNISH GAME HENS FOR TWO
·1/2 teaspoon salt 1/2 teaspoon dill weed 1/2 teaspoon dried oreg
·1/4 cup chicken broth 2 tablespoons thawed orange juice concentrate 2 tablespoons slivered almonds, toasted 1-1/2 teaspoons minced fresh parsley
TURKEY AND STUFFING FOR TWO
·2 teaspoons extra-virgin olive oil, divided 2 teaspoons butter, divided 1 small shallot, chopped 1 stalk celery, chopped 1/2 teaspoon dried rubbed sage 1/2 teaspoon dried thyme 2 (3- to 4-ounce) skinless turkey breast cutlets 4 slices stale whole-whe
·2 tablespoons plus 1/4 cup reduced-sodium chicken broth 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1/4 cup dry vermouth or dry white wine
WALDORF SALAD FOR TWO
·1/2 cup walnuts halves, sliced almonds or pecan pieces, toasted 1/2 cup yogurt 2 tablespoons mayonnaise 2 tablespoons fresh flat-leaf parsley, minced 1/2 teaspoon nutmeg 1 teaspoon honey 1/2 lemon, zest finely grated freshly ground black pepper 2 lar
·2 ribs celery (with leaves), sliced into 1/2-inch-thick pieces (leaves chopped) 1/4 cup golden raisins 1/2 lemon, juiced
CORN PUDDING FOR TWO
·2 ears corn, kernels scraped from cob 1/4 cup chopped cilantro 1 tablespoon all-purpose flour 1 teaspoon granulated sugar pinch salt 2/3 cup milk 1 large egg, lightly beaten
GINGERED SWEET POTATO MASH FOR TWO
·1 large sweet potato, peeled and cubed 1 tablespoon chopped crystallized ginger 2 teaspoons butter 2 teaspoons maple syrup 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/8 teaspoon pepper
AUTUMN FRUIT CRISP FOR TWO
·1 large tart apple, peeled and sliced 1 pear, peeled and diced 1/2 cup dried cranberries 1 tablespoon lemon juice 2 tablespoons brown sugar 2 tablespoons quick-cooking oats 2 tablespoons butter, melted dash ground cinnamon
CHOCOLATE SOUFFLE FOR TWO
·⅓ cup semisweet chocolate chips 1 tbsp unsalted butter ½ tsp vanilla extract 1 large egg yolk 1 tbsp warm water
·1/8 teaspoon vanilla extract 1 large egg white 1/8 teaspoon cream of tartar 1 tablespoon granulated sugar 2 teaspoons powdered sugar
How to Make Thanksgiving for two
- directions are in order of what the ingredients are for:
- Cornish game hens for two
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
Stir in broth and orange juice concentrate; pour over hen
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.
- Turkey and stuffing for two
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
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
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.
- Waldorf salad for two
Whisk the yogurt, mayonnaise, parsley, nutmeg, honey and
lemon zest in a large bowl and season generously with
Add the apples, celery and raisins to the bowl, and
sprinkle with the lemon juice; then toss with the
Cover and refrigerate if not serving immediately.
- Corn pudding for two
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
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
- Gingered sweet potato mash for two
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.
- Autumn fruit crisp for two
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.
- Chocolate souffle for two
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.