Recipes Included On This Page Baked Banana For 1 Baked Stuffed Haddock For 1 Best Ever Casserole Beya Kya ­ Burmese Split Pea Fritters Bread Pudding in a Double Boiler For 1 Breakfast Bread Pudding For 1 Brussels Sprouts in Mushroom Sauce For 1 Burger "My Way" For 1 Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Baked Banana For 1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 9-03 Mar 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 banana 1 orange -- grated rind and juice 1 tablespoon dark rum 1 tablespoon sugar 1/2 tablespoon unsalted butter 1. Peel and slice the banana (thick slices) and place in a heat proof serving dish. 2. Pour the orange juice and rum over the sliced banana then sprinkle with the sugar and grated rind of the orange. 3. Cut the butter into small cubes and place on top of the banana. 4. Cover with foil and place in a preheated oven (180 degrees) for 15 minutes. 5. Serve warm with fresh cream or vanilla ice cream. From http://www.euroresidentes.com) Adapted by Claudia for one serving Contributed to the FareShare Gazette recipe challenge by Claudia; 15 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 301 Calories; 6g Fat (20.0% calories from fat); 3g Protein; 56g Carbohydrate; 6g Dietary Fiber; 16mg Cholesterol; 2mg Sodium. Exchanges: 2 1/2 Fruit; 1 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Baked Stuffed Haddock For 1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 9-03 Mar 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large fresh haddock fillet 1/4 cup onions -- chopped 1 tablespoon parsley -- chopped 1/4 cup mushrooms -- chopped 1 tablespoon butter 1/2 cup bread crumbs 1 pinch pepper 1/2 lemon -- juice from Sauté the onion, celery and mushrooms in the butter. Remove from heat and stir the bread crumbs, salt, pepper and herbs. Layer the fish in a greased baking pan. Top with fresh squeezed lemon juice. Spread the stuffing over the fish. Bake uncovered for 35-40 minutes or until fish flakes. *For best results use fresh ingredients. www.newenglandrecipes.com/maincourse/fish_seafood/bakedhaddock01.shtml Edited by Claudia for one serving Contributed to the FareShare Gazette recipe challenge by Claudia; 30 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 342 Calories; 15g Fat (37.5% calories from fat); 8g Protein; 47g Carbohydrate; 3g Dietary Fiber; 31mg Cholesterol; 587mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Vegetable; 0 Fruit; 3 Fat. * Exported from MasterCook * Best Ever Casserole Recipe By : Margaret Bartlett Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-03 Mar 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 potatoes -- peeled and cubed 2 onions -- sliced 12 ounces canned corned beef -- diced 3 eggs, hard-boiled -- sliced 1 cup evaporated milk 1 cup reserved potato liquid 4 tablespoons melted butter 4 tablespoons flour 1 cup shredded Cheddar cheese Cook potatoes and onions together until potatoes are tender. Drain, reserving the liquid. Place in buttered casserole, alternately with corned beef and egg slices. Mix evaporated milk and reserved potato liquid. Mix melted butter and flour and cook over low heat for three minutes. Gradually stir in milk/potato liquid. Remove from heat and stir in Cheddar cheese, stirring until melted. Pour cheese mixture over potato mixture. Cover with buttered bread crumbs and bake in 350F. oven until bubbling and browned, about 45 minutes. Contributed to the FareShare Gazette by Jennie; 29 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 352 Calories; 20g Fat (50.5% calories from fat); 14g Protein; 30g Carbohydrate; 2g Dietary Fiber; 159mg Cholesterol; 278mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 3 Fat. * Exported from MasterCook * Beya Kya ­ Burmese Split Pea Fritters Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-03 Mar 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup split peas 2 medium onions -- finely chopped 2 fresh red chilies -- finely chopped or 1/4 teaspoon chile powder 1/2 teaspoon ground turmeric 1/2 teaspoon salt Oil for deep frying Sliced onion and lemon wedges to garnish Soak split peas overnight, or for at least 6 hours, in water to cover. Drain, grind to a paste in blender or put twice through fine screen of mincer. Mix in all other ingredients except oil. Make small balls and flatten to 12 mm (1/2 inch) thickness. Heat oil in deep frying pan and put the fritters one at a time into the oil. Fry until golden brown. Drain on absorbent paper. Serve garnished with sliced raw onion and lemon wedges. Note : The Burmese name for this recipe is pronounced 'beah jaw’. Source : Asia Recipe Formatted by Chupa Babi in MC: 022605 ChupaNote : I had some left over fresh baby spinach; shredded it in the food processor (about 1/2 cup) and added to the mix. Contributed to the FareShare Gazette by Chupa; 3 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bread Pudding in a Double Boiler For 1 Recipe By : Carol Mann Serving Size : 1 Preparation Time :0:00 Categories : Volume 9-03 Mar 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup brown sugar 3 slices white bread -- cubed 1 cup milk 1/2 teaspoon vanilla 1/8 teaspoon salt 1/8 teaspoon cinnamon 3 eggs 1/3 cup raisins -- (optional) Grease top of double boiler with butter. Place brown sugar in double boiler and over that place the cubed bread. Sprinkle with raisins, if desired. Beat eggs, milk, salt, vanilla and cinnamon. Pour over bread cubes. Do not stir. Put over boiling water and cover. Cook 1 hour. Contributed to the FareShare Gazette recipe challenge by Carol; 5 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1133 Calories; 26g Fat (20.3% calories from fat); 35g Protein; 195g Carbohydrate; 4g Dietary Fiber; 670mg Cholesterol; 1048mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 1/2 Fruit; 1 Non-Fat Milk; 3 1/2 Fat; 7 Other Carbohydrates. * Exported from MasterCook * Breakfast Bread Pudding For 1 Recipe By : Anne Morrissey, Marshfield, MA Serving Size : 1 Preparation Time :0:00 Categories : Volume 9-03 Mar 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 slice bread -- in 1/2-inch cubes 1/4 cup tart apple -- diced, peeled 1 tablespoon raisins 1/2 cup fat-free milk 1/4 cup egg substitute 1/2 teaspoon vanilla extract Sugar substitute to equal 2 teaspoons sugar 1/4 teaspoon apple pie spices Place bread cubes, apple and raisins in a microwave-safe 2-cup bowl coated with nonstick cooking spray. In another bowl, whisk together the remaining ingredients; pour over bread mixture. Microwave, uncovered, on High for 3 minutes or until mixture puffs and bubbles around the edges. Makes 1 serving. Editor's Note: This recipe was tested in an 850 watt microwave. Description : "Ready in 15 minutes in less" Source : "Quick Cooking Magazine, January-February '01, p. 46-47" S(Mc Formatting by): "bobbi744@comcast.net" NOTES : "This slightly sweet casserole-for-one is a fun alternative to typical breakfast entrees," says Ann. "It's a snap to prepare in the microwave on a busy morning. And it's yummy served warm or cold for dessert, too." Contributed to the FareShare Gazette recipe challenge by Bobbie; 9 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 209 Calories; 8g Fat (33.3% calories from fat); 9g Protein; 25g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 256mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Fruit; 1 Fat. * Exported from MasterCook * Brussels Sprouts in Mushroom Sauce For 1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 9-03 Mar 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 Brussels Sprouts -- fresh 1/2 can mushroom soup 1/4 cup milk 1 teaspoon salt 1 dash pepper 1 pinch freshly grated nutmeg 1/4 cup grated Parmesan cheese Parboil Brussels Sprouts for 10 minutes. Drain and set aside. Mix mushroom soup and milk. Add salt and pepper. Cut Brussels Sprouts in two, lengthwise. Add them to the mushroom mixture. Simmer until tender. Transfer to a baking dish; sprinkle grated nutmeg Parmesan cheese on top and broil until golden (about 5 minutes). Serve with two thin slices of Black Forest ham, rolled up in cigar shape. A recipe inspired by www.cooks.com, adapted for one. Dessert : A Granny Smith apple, peeled, cored and sliced. Contributed to the FareShare Gazette recipe challenge by Claudia; 16 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 292 Calories; 13g Fat (38.2% calories from fat); 19g Protein; 29g Carbohydrate; 9g Dietary Fiber; 25mg Cholesterol; 3031mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 4 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat. * Exported from MasterCook * Burger "My Way" For 1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 9-03 Mar 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound ground lean beef 1 teaspoon Dijon mustard 1 pinch ground black pepper 1 tablespoon finely chopped red onion 1 tablespoon bread crumbs 1 whole egg Mix all ingredients thoroughly. Form a ball, then flatten it. Do not press too hard on it. Fry on medium heat for 10 to 12 minutes, flipping burger half way. Burger is ready when no red juice runs from it when pricked with a bamboo stick. Contributed to the FareShare Gazette recipe challenge by Claudia; 11 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 105 Calories; 6g Fat (48.9% calories from fat); 7g Protein; 6g Carbohydrate; trace Dietary Fiber; 212mg Cholesterol; 191mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.