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COOKING FOR ONE Cookbook — Page 2 |
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COOKING FOR ONE Cookbook |
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This cookbook,"COOKING FOR ONE IT'S A PIECE OF SAUCE", is written for the novice cook or someone who normally would not know what to look for when buying a cookbook. It is geared to attract the attention of persons finding themselves in a situation where they have the need or desire to learn how to cook. Presented in layman's language it is packed with "easy to fix" recipes. As I said on the previous page, a major problem with being alone is cooking for one person. One of the secrets is to do several weeks worth of cooking all at one time and freeze portions in single serving sizes using zipping type sandwich bags. If you are cooking for a family, the same idea of preparing larger quantities and freezing in serving sizes carries through. Think of it, Mom, teach the family how to prepare their own meals from the freezer to fit their busy schedules. All it takes is a little preparation and some innovation. It is not always that easy, but imagine the possibilities. |
MOTHER OF ALL PORK DISHES DIFFICULTY SCALE: 2 This is a basic recipe for preparing just about every kind of fish, chicken or pork filets. You will also find it in other sections of my book. It is so easy and takes very little time to prepare and wow, it is good. My "Difficulty Scale" rating system gives it an excellent low mark of 2, making it one of the easiest and most prepared entrees in my household for fish filets, chicken breasts and pork tenderloins.
One large thick pork tenderloin should be enough to serve two people unless they are really hungry, then you may need two. Using a good sharp knife cut away all the extra fat that may be on the tenderloin then slice it into “Silver Dollar” size wafers.
Add a teaspoon of flour in the skillet with the butter, heat and stir. When the flour is mixed, add the teriyaki sauce and a little water or white wine to make the sauce about ¼ inch deep. Continue to heat and stir on low to medium until it forms into gravy as you stir.
Add the pork wafers to the gravy, mix it up a little then quickly season and cover with the lid. Check to make sure the heat is not too low or too high. Cook for 7 to 10 minutes.
Scoop it out of the sauce with a skimming ladle onto a platter or directly onto the serving plates. You may want to dribble a little of the sauce on the top of the pork wafers. Pretty easy isn’t it?
White wine is a must. Okay red wine or beer is good too. Green veggies of any kind and garlic bread. |
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There is a little restaurant in the upper desert area of California in the middle of "nowhere" just north of Ojai where you can get salmon prepared over an open flame barbecue pit. "Sagebrush Annie's" in Ventucopa. http://www.sagebrushannies.com/wines.html
I asked one of the owners how they were able to prepare such a tasty dish and she answered, "It's marinated before it goes on the grill". Well, this recipe is not necessarily for the grill but I got the idea from her on how to prepare a good serving of salmon and do it the easy way. See page 44 "MOTHER OF ALL FISH - BEST EVER RECIPE" |
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The cookbook "Cooking For One It's A Piece Of Sauce"
PRICE for cookbook: (USD) $19.95
Lbrads Marketing Ph: 951.202.0270 Email: 1brads@lbrads.com |
