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    You are in: Home / Cookbooks / Cooking 4 Two
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    104 recipes in

    Cooking 4 Two

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    4 Reviews |  By WJKing

    My DS's & my DH love this twist on traditional spaghetti! We hope you'll enjoy it too!

    Recipe #47862

    Cher in Texas, Riffraff, and Bratty 1 have inspired me to post this recipe. It is a very humble dish and is usually my Sunday dinner. It is the Sunday dinner of many Italian-Americans. I know there are probably a million ways to make this dish--please give my version a try.

    Recipe #43806

    I was introduced to this recipe by my SiL, in Calgary, and commented that it really rocked. Keeps well in fridge or freezer, nukes well in the microwave for work lunch, and is pretty solid for "healthiness in eating".

    Recipe #164075

    This came from a vegetarian friend and very easy and flavorable. Makes a great side dish. Enjoy.......

    Recipe #376512

    Despite the simplicity of the combination, it's an Italian classic that can pack killer flavor with little effort. The key is to use only the very best, very freshest ingredients. And of course there are all sorts of avenues for improvisation. Different varieties of pasta are obvious. But the oil also could be swapped out. Walnut oil would have a pleasantly rich, nutty flavor. Peanut oil (and maybe a hit of hot sauce) would offer an Asian accent. Gourmet salts, including those blended with herbs, would be nice. A coarse grain or flaked salt added just at the table would offer a satisfying crunch. In this riff on that classic, the salt is provided by the cheese. The olive oil gives way to browned butter, which is rich and smooth. And the peppery bite comes from the unorthodox but wonderfully savory combination of nutmeg and turmeric.

    Recipe #322390

    Another one of her recipes from her TV show.

    Recipe #437640

    From the July 2007 issue of Cooking Light.

    Recipe #253522

    This is a combination of several recipes, trying to balance the joys of a full-fat pot pie with the nutritional demands of a low-fat lifestyle.

    Recipe #281216

    This recipe is good and fast. Served with salad it makes a great filling meal on a busy night.

    Recipe #104312

    Delicious ice cream dessert, a grand finale to a fine dinner!!

    Recipe #187782

    These yummy appetizers are roaste instead of deep fried. Choose the smallest red potatoes you can find to keep them easy to eat. The kids can help scoop out and stuff the potatoes and then sprinkle with paprika. Enjoy! A Spanish influenced recipe. Adapted from Vegetarian Times magazine.

    Recipe #424107

    You must have nokedli with your chicken paprikas. Also make these little fluffy delights for stew or any dish with a nice thick gravy.

    Recipe #54823

    Leftovers do not need to be boring. Roast some garlic, boil some pasta and have some fun! Great with an Edna Valley Chardonnay, and a mixed green salad with a balsamic vinaigrette.

    Recipe #321996

    I found this recipe in a Simple and Delicious Magazine and changed it to suit our tastes.

    Recipe #245490

    A fast and healthier way to serve Chimichangas than the traditional deep fried. These are very good, and you may dress them up to you own preference. I like to serve with green chile sauce sometimes instead of the picante sauce.

    Recipe #28148

    Fun and easy take on pepperoni pizza - one of my sons favorites. Great one-dish meal!

    Recipe #335007

    I've tried many recipes, this is the best. I once 'dec-tupled' (10x) this recipe to sell sandwiches at a craft fair at my church. People were waiting in line to buy leftovers. Freezes well, goes up to the lake or camping well and is a hit on Halloween...it's no-fail. Easy to double, triple, etc. I've been making Joes this way for over 20 years. ***03-08-09, I just reinvented this recipe tonight when I went to make it for dinner and found I didn't have an 8-oz. can of tomato sauce (shame on me). The family was upset with me when I subbed an 8-oz. can of pizza sauce and told them to suck it up and call them 'Pizza Joes' and then served them up with shredded mozzarella cheese on the toasted buns, top and bottom. They loved it. I left out the BBQ sauce in this preparation and just used a 1/2 cup ketchup. Pizza Joes are good to go!

    Recipe #63689

    3 Reviews |  By Nif

    This recipe is by a Canadian chef who I really like - Michael Smith. It contains only 3 ingredients (plus S & P!) and it's gorgeous to look at! Easy to make and would be great for breakfast, brunch, lunch or dinner. It's not the healthiest thing to eat - it's just good ol' comfort food. It takes a long time to cook, so plan ahead. Enjoy!

    Recipe #404302

    Hello, Everyone. My name is Amy and I'm addicted to booze-flavored food. I can't help myself. This recipe is one from my gourmet class and GOD HELP ME it's good. I could eat it with a spoon. The funny thing about it, though, is that it really doesn't matter what flavor booze you use, they're all so delicious. We made this with rum, whiskey, and even flavored vodka. And I don't like vodka! It smells like rubbing alcohol to me. Again, I don't drink booze straight up and appreciate the result of the flavor and the evaporation of the "drunk"-making qualities of the alcohol.

    Recipe #190092

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