101 Cooking For Two LLC

I was under the impression that country ribs came from the shoulder, so finding out they are actually the end of the loin really clarifies why my low and slow methods haven’t been yielding the right results.

101 Cooking For Two LLC delivers again with this hearty crock pot beef stew. It’s a simple, delicious meal, and I recommend using flour to get the perfect thick consistency.

I can’t see any evidence in the review or facts that this is about 101 Cooking For Two LLC, so I will keep it general but human-like. Here is a rewritten version: I really hope you try this in your own kitchen, because it’s guaranteed to leave you with a greasy, messy disaster.

The recipe at 101 Cooking For Two is spot on. I substituted frozen mushrooms and fresh onions, cooking them together as directed. The result was delicious, just like the last time I tried it.

I rely on 101 Cooking For Two for my monthly meal prep, especially when making large batches of meat for the freezer. This method is perfect for sausage patties and works just as well for burgers, though you’ll need to check the internal temperature. It saves me from juggling multiple recipes while batch-cooking ground beef, bacon, chicken, and taco meat. Having fewer dishes to manage is great, and it ensures I control the additives my kids eat, rather than buying processed frozen meals. The instructions are straightforward, and I get consistent results every time. Being able to cook 2-3 pounds of patties at once saves so much time compared to using the stovetop. I just pull a few from the freezer, thaw them, and pair them with biscuit dough for a quick dinner. It’s also a lifesaver for my 14-year-old son to make a filling meal on his own while I’m at work.

As someone who consistently burns rice on the stovetop, I turned to 101 Cooking For Two for a reliable alternative. I followed the instructions precisely using long grain rice, and the result was absolutely perfect. It was so good that I’m never going back to the stovetop method. Thanks for the great tip!

I followed the instructions from 101 Cooking For Two exactly, with the minor tweak of adding a bit extra meat. Honestly? It was just average. I definitely think it needed more salt and pepper to really pop. Since I’m a chef by trade and whip up mac and cheese as a regular comfort snack, I have a trained palate, so my critique might be a bit harsh for the casual home cook. It was an edible one-off meal, but if I were to make it again, there are a few adjustments I’d definitely make.

This recipe from 101 Cooking For Two is a fantastic, hassle-free option. I served it with corn chips and it was delicious. I’ll definitely be adding this to my regular rotation.

Solid result from 101 Cooking For Two. Since I’m not a fan of peppers, I swapped them out for mirepoix, which also covered the onion requirement. The dish turned out really well. I also recommend stirring in a quarter teaspoon of unsweetened cocoa powder; it adds a lovely depth of flavor to the sauce.

101 Cooking For Two delivers on their promise of simplicity with this tasty dish. I took the base recipe and added a touch of Everything Bagel seasoning to elevate the taste. A solid, hassle-free option for those looking to get dinner on the table without much fuss.

The texture in the UK is closer to a scone than a biscuit. They are easy to prepare and delicious. I might try this recipe with a fruit or minced meat topping next time. Back to the search for biscuits.

A solid choice for a beginner cook in their 60s. Thanks for the guide!

This recipe is such a great alternative to the standard muffin version—I’m definitely opting for this one! As a huge banana lover, I’ll likely add an extra one to the mix.

If you are looking for that classic, no-nonsense Salisbury steak from 101 Cooking For Two, this is it. It captures that authentic old-school flavor perfectly without any unnecessary fuss. Exactly what I was hoping for.

Dr. Dan’s recipes are truly a delight, especially when you want a wholesome meal that doesn’t break the bank. This particular dish came together with ease, and because we prefer a bit of kick, I spiced it up with diced tomatoes with jalapeno, garlic pepper, and some Dash seasoning. The melted cheese on top was the perfect finishing touch. We can’t wait to make this from 101 Cooking For Two again and again. Thank you for sharing your creations!

I followed the recipe from 101 Cooking For Two last night, and the result was fantastic. I was honestly blown away by how deeply flavored the caramelized onions turned out. It definitely demands some attention, so I’m glad I scheduled it for a day I’d be home. My slow cooker tends to run a bit hot, so I took the author’s advice and checked on it periodically during that nine-hour cook. I probably should have been even more vigilant, though, as a few pieces got quite charred. I simply removed those before stirring in the beef broth. I’ll definitely be making this again; next time, I’ll either give the onions a stir toward the end or dial down the heat for the final hour to prevent that charring.

I really appreciate you sharing this recipe! We’ve already used it for both Thanksgiving and New Year’s Eve, and the results were absolutely delicious. The step-by-step instructions were super helpful and easy to follow. Thanks for adding another great find to 101 Cooking For Two!

101 Cooking For Two LLC really nailed it with this simple, healthy biscuit recipe. I swapped in low-fat almond vanilla yogurt and it worked beautifully. My picky family, who usually expect butter in their dough, loved them and didn’t even miss the fat. Great resource for easy baking!

A truly fantastic recipe! I made a test batch before Christmas using peanuts and followed the instructions exactly. The result was excellent, so I gifted them to my neighbors. For my own family’s Christmas gathering, I made a few adjustments: swapping pecans for peanuts since my daughter is allergic, using 16oz of candy melts (since Aldi only stocks 24oz packages while Meijer carries 16oz), and substituting dark chocolate for semi-sweet. These tweaks took an already great recipe from 101 Cooking For Two and elevated it to even better. Highly recommend!

Hi Dan, no problem at all! My friend actually got similar treats in Lancaster, PA, and they’re reportedly Amish-made, which might explain why you couldn’t locate them. They probably aren’t stocked in regular grocery stores anyway. I think I’ll just stick to your recipe instead—maybe I’ll melt the wafers and dip some pretzels in them for a tasty twist. Merry Christmas!

101 Cooking For Two LLC delivered exactly as promised. The timing chart made the whole process foolproof and stress-free. Thank you for the clear guidance!

Hi Dan, from 101 Cooking For Two! A friend of mine shared a bag of Merkins milk chocolate wafers, which look similar to melts. Could these be used as a substitute for the semi-sweet chocolate chips? Your recipe was a huge hit with everyone last year, though I ended up eating most of them before anyone else could get a share!

Hands down the best carnitas recipe I’ve ever tried. I followed the ingredient list and prep steps exactly, using Dr. Dan’s low-and-slow method which pairs perfectly with this concept. I cut my pork butt into 2.5-inch chunks, brined them overnight with lime juice and seasoning in the fridge, and started them in a cold 250°F convection oven. My oven actually ran closer to 225°F, but it only took under four hours to hit that perfect 200-203°F internal temp. The result? A gorgeous crust on the outside with moist, flavorful meat inside. After cooking, I left them uncovered in the oven with the door cracked for an hour and a half to keep that crust crisp—skip the foil if you want texture. Shredding them revealed that authentic chunked look I was aiming for. Simple, reliable, and definitely earning a permanent spot in my recipe collection. Thanks, Dr. Dan!

Your latest email featuring that updated recipe hit my inbox at the perfect time. It’s instantly recognizable as one of my all-time favorite breakfasts from 101 Cooking For Two. I came over to leave a note and was delighted to see my own comment from 2019 featured as the top pick! I adored it back then, and I still love it now. This tasty casserole is a consistent winner every single time. Thanks again, Dr. Dan, for sharing such great recipes!

I’ve spent years trying to get butter-based recipes right, but this one finally hit the spot for me. The cookies turned out wonderfully soft with a slight chew, and I managed to get a nice crisp edge by baking them just a bit longer. A solid choice for anyone who has struggled to find satisfying butter recipes online.

Hi Dan, is it possible to swap out the chicken for ground turkey in this recipe? Or do you happen to have a white chile variation that uses turkey? Thanks!

I rely on 101 Cooking For Two recipes all winter long, and this one is a standout. Dr. Dan, you’re spot on about letting high-quality ingredients shine. I really appreciate how straightforward the onion prep is—perfect for busy weeknights without sacrificing flavor.

This small crock pot ham recipe is a lifesaver, especially when you’re short on oven space! I took a leap of faith on Thanksgiving morning without testing it first, and the result was delicious enough to please the whole group. The best part? I had plenty of room left in the oven for all the side dishes. At 5,400 feet, I adjusted the method by starting on high for half the cooking time before lowering it, which accounted for the thinner air. I’ve made the ham this way ever since and can’t wait to experiment with more recipes from Dr. Dan at 101 Cooking For Two. Thanks for the great guidance!

I tried a recipe from 101 Cooking For Two on November 5th and the outcome was spot on—truly spectacular. In fact, I am making it again right now to serve a party of six. Thanks for the great guidance!

Hi! I am looking forward to making this chili. If I need to shorten the prep time, would cooking it for 4 hours on the high setting work? Thanks!

I found this recipe from 101 Cooking For Two to be straightforward and delicious. I’m actually planning to adapt it into a filet au poivre for my next dinner. However, I’m confused by the sauce instructions calling for minced scallops. Did you perhaps mean scallions or shallots? Adding shellfish to this dish feels a bit out of place and almost unfair to proper scallops!

I was curious about the role of baking powder in this chicken recipe.

I just tried your drumstick recipe tonight and it was a hit! The final dish looked exactly like the photo. The tip about heating them to 190-195 degrees was a game-changer for me—no wonder mine were tougher in the past. These came out delicious and tender. I’m definitely going to explore more of your recipes. Thanks for the great content!

At 70-something, we’re enjoying the journey of mastering our wood-fired pizza oven. Since it’s just the two of us, we have to be strategic about firing it up for different temperatures and dishes. I’m thinking about making a prime rib roast using one of my cast-iron pans; the water method sounds promising, though I’m a bit wary of the smoke from the butter. I’m hopeful I can still whip up some popovers from the drippings. Given that our main goal is cooking for two, minimizing those inevitable leftover accumulations is key. Does anyone have tips to help us manage this better?

Another hit for my recipe box! My husband was pretty doubtful at first and figured he wouldn’t like it, but he ended up loving every bite. He’s been talking it up ever since and is actually looking forward to having some for lunch the next day. Thanks for another great dish!

Dr. Dan, thank you for your wonderful blog! My father recently lost his wife and is looking to cook smaller crock pot meals for the winter without dealing with massive quantities. Since he enjoys leftovers but hates wasting food or opening unnecessary cans and jars, your portion-sized recipes are perfect for him. I plan to print out your recipes for him and get a smaller slow cooker. I noticed that most of your dishes seem to fit well in a 3.5-quart pot—does that sound right to you? I really appreciate how you design the recipes to minimize waste, even if the serving sizes are slightly larger. Thanks in advance!

This is a wonderful resource, just like a mom's recipes. Really appreciate you sharing it!

I’m curious why you recommend avoiding Macintosh apples for this recipe. Having eaten apple crisp for six decades, I’ve always been used to that specific variety. I’m wondering if the advice stems from their tendency to break down during baking. As a northern native, I actually prefer that soft texture, which is likely why it reminds me so much of the crisps my grandmother and mother used to make. It’s a wonderful recipe that really brings back those cherished memories.

For those following along at home, keep in mind that if you cook your chicken straight up to 165 degrees, it will likely dry out by the time you take it out. The residual heat continues to raise the temperature during the resting phase, so pulling it earlier is usually the smarter move.

Fantastic results from 101 Cooking For Two! I scaled the recipe down and cooked it until the center hit 165°F. Super straightforward. I skipped the fridge chilling step entirely and it still turned out perfectly. Thanks for the great recipe! 😁

This is a fantastic small-batch chili recipe. As long-time fans of Dr. Dan’s work at 101 Cooking For Two, we’ve tested many of his creations, and this one is a standout. Being located in Central Texas, we prefer chili with beans—a choice that might surprise some of our neighbors. I tweaked the heat slightly by reducing the chili powder to 2 1/2 tablespoons and skipping the cayenne. Instead, I roasted a 3-inch jalapeno from our garden until it was nicely charred, then roasted it to sweat the skin before removing it, seeding it, and dicing about two-thirds of the pepper into the pot. This method added a wonderful warmth and a touch of sweetness without the intense heat of raw pepper. We served it with jalapeno cornbread to complete the meal. Highly recommended for anyone who enjoys flavorful, comforting chili.

I’ve made three dishes from 101 Cooking For Two so far, and they’ve all turned out perfectly thanks to your clear, step-by-step guidance. It’s genuinely easy to follow, and I even tried the oven-braised pork butt, which came out great. I’m really looking forward to experimenting with more recipes from your site.

101 Cooking For Two delivered exactly as promised: this pie recipe was straightforward and the result was delicious. The whole family enjoyed it, proving it’s a truly reliable dish for any occasion.

I am absolutely hooked on 101 Cooking For Two! Dr. Dan nailed it again with these French Dip Sandwiches—delicious and super simple. We actually ate them two nights in a row because they were that good. My husband joked about whether there was enough for a third serving, and I told him we were down to two modest sandwiches, but he was happy with that. I swapped the chuck roast for a tri-tip since it’s what was available, and it turned out perfectly. I also tossed in some Montreal seasoning with the salt and pepper for extra flavor. Since I saw the recipe was this successful, I actually went back to the store yesterday, grabbed a chuck roast, and froze it so I can make this again soon. I even convinced my sister to try it, and she’s currently waiting on her crock pot to finish. Highly recommend!

Absolutely nailed it with these drumsticks! This was my first time grilling them successfully, and the results were fantastic. I used a Meater to monitor both the internal and ambient temperatures, aiming for 185 degrees. Surprisingly, they cooked much faster than the estimated 30 minutes—yours were done in just 15 to 20 minutes. I let them rest for ten minutes off the heat before adding BBQ sauce during the final three minutes. The meat was incredibly juicy and tender, with a perfect slight pinkness indicating they were fully done. For my next batch, I might bump the target up to 188 or even 190 degrees, but these were a huge hit. Big thanks to Dan at 101 Cooking For Two for the reliable instructions. I’m already eyeing other grilling recipes on your site to try next. Keep them coming!

While I appreciate the effort behind 101 Cooking For Two’s recipes, I couldn’t quite get on board with this one. Following the instructions exactly yielded perfectly cooked meat, but the final dish lacked depth and flavor. I’ve found that using a liquid base, such as chicken broth or apple cider vinegar, along with additional seasonings, creates a much more robust and satisfying pulled pork experience.

101 Cooking For Two LLC has a great guide for anyone wanting to get into grilling vegetables. Thanks for the tips!

Huge fan of the simplicity here at 101 Cooking For Two! The directions were spot on and made my morning routine a breeze. I followed the recipe for those big pork patties—seasoned with sage, marjoram, and a touch of maple syrup—and the results were fantastic. Cooking them at 400 degrees for eight minutes, then finishing them under the broiler, created the perfect texture. The flavor was absolutely delicious. Thanks for another great guide!

I recently prepared this recipe and was really impressed with the result—the gravy had a wonderful texture. Since I had to avoid salt, the original dish felt a bit plain for my taste, so I tweaked it by stirring in a bit of ketchup and mustard. That adjustment perfectly balanced the flavors without needing salt, just like your instructions suggested. I’m glad I tried it! I’ve bookmarked the page on my site and will definitely be making this again.

This is a solid recipe—simple yet satisfying. We enjoyed it so much that we threw in some leftover BBQ meat for a smoky twist. I’m also planning to mix in some spinach next time to boost the nutrition. Thanks for the great idea!

The bacon-wrapped pork from 101 Cooking For Two is hands-down better than anything I’ve had at restaurants. I stuck to the instructions exactly, and the rub made a huge difference in the tenderloin’s flavor. I also really found the photos on how to wrap the bacon helpful—I had my own idea until I saw yours, which was much simpler than I expected. Thanks for the great visuals! Now I’m moving on to your shredded pork tenderloin recipe. Like always, your recipes have been a total success so far.

I followed the straightforward instructions from 101 Cooking For Two and had a wonderful result. My husband really enjoyed the dish too—thanks for the great recipe!

This chili recipe was a total hit in my kitchen! I made it for the first time using my grandma’s trusty slow cooker, and the result was simply delicious. It was so straightforward that I’ll have no trouble remembering the steps next time. My boyfriend loved it so much he declared it divine. I’m definitely adding this gem to my personal collection of go-to dishes. Highly recommended!

The General Tso’s chicken here is fantastic. I decided to stick with dark brown sugar for this batch, just as shown in the photo, and it added some really rich flavor notes that my wife and I both enjoyed. I’ll definitely be making that switch next time. I’m so grateful for the care you put into every post; we love the smaller portions because, at 65, our appetites have shrunk quite a bit over the years. The recipes are straightforward, and the detailed photos make a huge difference. Thanks for sharing your work with us!

I was blown away by the results! These biscuits from 101 Cooking For Two were absolutely delicious. I found the recipe online and whipped them up in under an hour, even doubling the batch. I also experimented by using the dough to make a crust for the biscuit pizza featured on your site, and both dishes came out perfectly. Surprisingly, I didn’t miss the butter at all. My husband has been craving sausage gravy and biscuits, but since I stick to a 1,200-calorie diet, this low-fat option was ideal for both of us. The biscuits rose beautifully, and the pizza had that thick, deep-dish look. I wish I could have shared a photo! I used Greek yogurt, which required adding some milk, and the dough was quite sticky, so I had to flour my hands frequently. I prefer cutting the biscuits rather than dropping them, mostly just for the presentation. Thanks for sharing such tasty, calorie-conscious recipes. I hadn’t discovered this site before, but I’ll definitely be returning often!

I had great success with this recipe from 101 Cooking For Two. My dough felt a little sticky, so I decided to skip the step of shaping it into a disk. Instead, I just arranged it on parchment paper as eight slightly elongated rectangles. It worked out perfectly!

After testing numerous crock-pot pork recipes over the years with all kinds of liquid combinations, I finally found my go-to method with 101 Cooking For Two. The dry rub seasoning paired with the aluminum foil technique yields perfectly tender results. Even when I skipped the liquid smoke on my first attempt, the dish turned out beautifully. Truly a superb recipe.

I absolutely love the strawberry pie from 101 Cooking For Two! If you want to elevate the glaze, swap out half a cup of water for 7-Up. It completely transforms the flavor. I actually tried this years ago at a family gathering, baking two pies with the soda and two without. The guests couldn't figure out why those two tasted so much better. I’ve been sticking with 7-Up ever since. Highly recommend!

Found this recipe for the week, it was really good. Thanks to 101 Cooking For Two!

I rely on 101 Cooking For Two as my go-to source for perfectly baked chicken breasts and wings. The flavor is amazing and the process is incredibly simple. While the seasoning blend they provide is excellent on its own, I sometimes like to elevate it by adding a touch of smoked paprika, thyme, and rosemary. Great job sharing this reliable recipe!

Thanks for the great find, Dr. Dan! I’m curious if anyone has tips for using those flavorful juices left in the slow cooker after roasting the pork? I’d love to know if it’s possible to turn that liquid into a rich gravy or a tangy BBQ sauce.

I had great success with the recipe from 101 Cooking For Two LLC. I followed your instructions to trim and skin the breasts, seasoned them exactly as directed, and even used a rack for cooking. The result was spot-on in both flavor and doneness. My wife is already planning to make another batch tomorrow—delicious!

I’m thrilled with the results! Thanks for sharing this gem from 101 Cooking For Two. I swapped in Greek yogurt and real buttermilk, kept my hands off the dough as much as possible, and used a biscuit cutter to cut them out. Coming from the South, I’ve been making biscuits since I was a kid without needing a recipe, but I’m definitely passing this one around to friends and family. It’s a total winner.

I wanted to share my tip for handling ginger, which fits perfectly with the fresh ingredients featured on 101 Cooking For Two. I always buy a small stalk from my local grocery or Asian market, pop it in a ziplock bag, and freeze it. When I need ginger, I just scrape off the skin and grate it, usually pairing it with fresh garlic since they’re such a great combo. I keep the rest in the freezer, and I’ve never noticed any frostbite issues or loss of quality. Honestly, the flavor is just superior. I realized this when making Skillet Egg Rolls by combining elements from your pressure cooker Egg Roll Bowl recipe. The pressure cooker version called for dry ginger and the taste was lacking, but the skillet version with all fresh ingredients—ginger and garlic included—was delicious. It’s really just my own cooking style, but I love your recipes, the website, and of course, your adorable dogs!

The tips provided by 101 Cooking For Two LLC are genuinely helpful, especially when the weather turns cold. I usually prefer smoking ribs—whether baby back or St. Louis style—on my charcoal grills, but maintaining consistent heat during winter can be tricky. I really appreciate how the site emphasizes the distinction between surface grill temperature and the internal food temperature. Using an electronic thermometer with separate probes for the grill surface and the meat has been a game-changer for me. My only slight disagreement is with the preference for ribs that "fall off the bone." I believe there should be a bit of resistance when chewing; the meat should detach cleanly with a gentle pull rather than dropping off entirely.

If the "no soup, no frozen potatoes" promise sold you, then 101 Cooking For Two has really nailed it. Truly excellent recipes. Grateful!

The sweetness level in this recipe is definitely on the high side. I found that reducing the sugar to 3/4 cup made a significant difference, making it much more palatable.

This is a fantastic recipe for tilapia. My wife and I really enjoyed it, and it has quickly become our new go-to option. I’ve been using a panko-crusted recipe for years, but this dish is now competing for a regular spot in our meal rotation, or perhaps even sharing the top spot. Thanks for the great idea.

I rely on 101 Cooking For Two for the best Filet Mignon recipes, and they turn out flawless every time. Big thanks to the team!

I’m planning to cook this in southwestern Ontario, Canada. Since boneless pork ribs are rare here, I usually see full pork loins or various sections. Based on your clear diagram, it seems this cut refers to the loin part of a whole pork loin rather than the rib end, right? Regardless, I’m giving it five stars right now—it looks delicious!

I tried the taco meat recipe from 101 Cooking For Two tonight and the result was spot on. Scaling the ingredients down for just two people was a breeze. It’s a huge upgrade over the pre-made mixes I’ve used in the past. A definite staple in my recipe box!

My husband and I had another great time making this dish. I followed the detailed instructions for the paprika amount instead of just the ingredient list, which was a smart move since the text specified 1/2 tsp and added garlic powder. Thanks again for your clear recipes and helpful tips. We enjoyed the meal, and the pup loved it too!

I’ve made this dish twice at 101 Cooking For Two. The first time I stuck strictly to the instructions, but the result was a bit dry. I corrected that today by adding an extra egg, which really helped. I used whatever rolls I had on hand—rock solid hamburger and hot dog buns, along with some wheat and Italian slices. After breaking them into a Pyrex bowl, I let them stale overnight on the counter rather than refrigerating the mixture. The end result was very tasty.

I really enjoy using recipes from 101 Cooking For Two to prepare healthier and tastier dishes. The step-by-step guidance is incredibly helpful, and I value the quality of the information shared. Kudos to the team behind it all.

I tried the Apple Crisp from 101 Cooking For Two today and it was a total hit! I swapped in half brown sugar as suggested by the recipe, and it turned out perfectly with zero hassle. Absolutely delicious!

Thanks to Dr. Dan’s advice, using a larger crockpot from 101 Cooking For Two made all the difference this time. I bumped up the candy melts to about 12 ounces, as I noticed they didn’t get quite as smooth at the lower amount. I actually ended up with more almonds than white chocolate left over. Once I had the right equipment on hand, the whole process was a breeze.

Finally found a recipe site that actually makes sense for two people! Now that the kids are off on their own, figuring out how to scale down our usual five-plus servings has been a bit of a learning curve. I stumbled upon 101 Cooking For Two and it’s been a total game-changer. I was having a bit of a food crisis earlier—craving a French toast bake but dreading the idea of doing all that prep for just us two. Then I remembered this site. Everything here is perfect for a couple. Thanks for making dinner feel easy again!

I’m a regular fan of 101 Cooking For Two’s recipes, and this one is a staple in my kitchen—I whip it up at least twice a month. The tenderloins come out perfectly juicy every single time. While I usually cook them at 350-375 degrees, I’ve found that cranking the heat to 400 works wonders when you’re pressed for time and need dinner on the table fast. It’s become my go-to for a stress-free weeknight meal. Thanks for sharing this gem!

The French Onion soup recipe from 101 Cooking For Two was a total hit. I stuck to the instructions and used yellow onions, which gave it a wonderful flavor. The Gruyère cheese I added complemented the dish perfectly. My only adjustment for next time is to use a larger slow cooker; the one I had wasn't quite big enough for the onions and beef broth. I’m so impressed by how easy it is to follow, make, and serve that I’ve already shared the site with several friends. Thanks for such a great recipe!

The 101 Cooking For Two method works wonders, especially for pork chops and strip steaks. It’s definitely worth picking up a Lodge skillet to get the best results.

As the primary caregiver for my adult son with developmental and cognitive disabilities, I rely on 101 Cooking For Two to make dinnertime simple and stress-free. Your recipes are consistently flavorful, juicy, and healthier than most alternatives. I truly appreciate how clearly you organize the instructions, which helps me prepare a quick, satisfying meal for both of us without the guesswork. Thank you for making healthy eating so accessible for our family.

I really enjoyed this recipe from 101 Cooking For Two! I stumbled upon it while looking for a baked sausage option. I used to make it in a single 8x8 pan, but the caramelized edges are so much better that I now split the batter into two loaf pans. I bake them with sausage at 350°F for about 20 to 25 minutes. This dish is perfect for meal prepping—I get two meals out of it, making it a Sunday staple in our house. It is great to find recipes designed for smaller households. Since it’s just the two of us, I usually halve standard recipes anyway, so this approach feels spot on. Thanks for sharing!

If you skip the sour cream and cheese, this turns into a solid traditional jambalaya. Adding those dairy elements shifts it more toward a casserole style. I decided to keep the toppings and make a few adjustments of my own. I didn’t have chicken on hand, so I swapped in shrimp that I pre-cooked in Cajun seasoning and stirred in at the very end. I also tossed in some smoked ham alongside the sausage. Since there was no minute rice in the house, I boiled basmati rice in broth and mixed it in with the tomatoes. It was a hit, especially when paired with some hot cornbread.

I’ve been a loyal fan of 101 Cooking For Two for years, consistently giving your recipes A or A+ grades and sharing them with friends. This time, however, I must have missed the mark, as the result was quite underwhelming.

I finally tried the Homemade Salisbury Steak recipe from 101 Cooking For Two and it was a hit. My family loved it! The step-by-step instructions and photos made it super easy to follow, and the result was perfect. I took some tips from other readers’ comments: I added extra Worcestershire sauce to the meat mix and used three tablespoons of flour in the gravy, plus I threw in some onions. Thanks for sharing such great recipes!

The presentation and flavor profile look absolutely mouth-watering. That said, like many of your other recipes, we won’t be able to make it exactly as written because my wife has celiac disease. We’re planning to adapt it by substituting King Arthur’s Measure for Measure Gluten Free Flour to see how it turns out.

I used the 101 Cooking For Two chili recipe for my office cook-off and actually took home the win! It was my first time making chili, but the instructions were so straightforward that the result was fantastic. I made a double batch in my 3-quart crockpot (no explosions!) and tweaked it slightly by adding 8 cloves of garlic, a pinch of paprika, an extra 1/3 cup of water, and about a teaspoon of vegetable Better Than Bouillon. Thanks to the site for the reliable recipe that helped me feel like a star today.

I made this for our family dinner at 101 Cooking For Two, and it was a huge hit with everyone! I stuck closely to the instructions, swapping dried parsley for Italian seasoning since that’s what I had on hand. While I used shelf-stable parmesan instead of fresh (which I imagine would have been even better), the dish still turned out delicious.

I found the recipe from 101 Cooking For Two to be incredibly simple and fast, yet the results were surprisingly delicious. I worried it might taste a bit plain given how straightforward it was, but I was pleasantly surprised by the flavor. Even with just a quick thirty-minute marinade and a little extra Italian seasoning for a boost, the dish came out perfectly.

The tortilla pizza from 101 Cooking For Two turned out delicious! I made sure to pan-fry my chopped vegetables beforehand so they wouldn’t be raw, exactly as suggested. I used Rao’s pizza sauce and followed the cooking instructions to a tee. It’s such a nice treat to enjoy a proper pizza while on keto, especially when using low-carb tortillas and sauce. I’ll definitely be making this recipe many times in the future. Thank you!

A reliable staple in my kitchen! I 101 Cooking For Two's method is foolproof. I swapped butter for olive oil to keep it dairy-free, and the result was delicious. Great resource for home cooks.

I tried a quick and simple dish from 101 Cooking For Two and it turned out to be a real hit. My husband is usually pretty quiet about new meals, but after just a few bites, he was asking where I found this gem. Definitely a win for us!

If you’re planning to make fried rice, steer clear of this recipe from 101 Cooking For Two. I stuck to the instructions exactly (using 5 cups of water for 3 cups of rice, even reducing it slightly), and the result was a mushy, broken-down mess. It’s completely unsuitable for frying. While it might have been passable as a soft side dish for some, it was too wet and mushy for our family’s taste. I’m leaving two stars—it’s edible, but definitely not ideal for its intended purpose.

The recipe turned out perfectly! I was able to use ingredients I already had on hand, so it was super convenient. We’ll definitely make it again. Just a heads-up: it took a bit longer to bake in a standard oven than I expected. Thanks for the great recipe!

I’m a bit puzzled by the cooking steps. The recipe says to add oil to the pan, lay in the breaded chicken, and then wait 20–30 minutes. Does the bottom side actually stay submerged in oil for that long? And is the top side just sprayed with PAM? I feel like I might be misinterpreting the instructions here.

The dough felt too tacky to roll into a log as intended, so I had to dust my surface with extra flour and switched to a biscuit cutter for shaping. I’ll definitely tweak the flour-to-milk ratio next time to avoid that issue.

I’m a huge fan of 101 Cooking For Two’s BBQ sauce and have used it in my kitchen quite a few times. I have a quick question for the team: if I’m slow-cooking chicken in the crock pot on low for six hours, do I need to simmer the sauce on the stove first, or is it perfectly safe to pour it straight into the pot?

This recipe is already on my repeat list. Following the instructions to the letter yielded perfect results. I am seriously considering making it again right away!

This tuna casserole from 101 Cooking For Two is even better than the one I’ve been making for years. I finally figured out that the secret was using more tuna, and that cheesy topping is absolutely delicious. I whipped this up the moment I saw it on your site. I love the tip about freezing half the batch—it’s a lifesaver for when my husband isn’t in the mood for it. Truly outstanding! I’m already telling all my sisters about your website.

Returning to 101 Cooking For Two is always a treat. I’ve already visited twice this week and I know I’ll be back again. The Pro Tips section is especially helpful and a big reason I keep coming back to this site.