Archive for the ‘* Best Value $1 or Less per Serving’ Category
Fried Milk I
November 21, 2018 Lee
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Fried Milk I

This recipe for Fried Milk is from China Sichuan Food.
Unless you are Cantonese, Chinese, you may have never heard of this. I never have until today. This comes from a good friend in Sichuan, China. This is a modernized recipe to include the breadcrumbs, the traditional way is fried without the breadcrumbs. On my to cook and taste list.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine Chinese
Servings 20 pieces

Ingredients
  

  • 1 cup coconut milk
  • 1/4 cup milk
  • 3 tablespoons corn starch
  • 3 tablespoons sugar
  • 1/4 cup corn starch
  • 2 eggs
  • 1 cup breadcrumbs
  • cooking oil, low smoke point, for deep frying
  • flat wire strainer, for deep frying

Instructions
 

  • Get out a square baking dish (8x8 or 9x9) and set that aside. In a saucepan not on heat, add the milk, coconut milk, sugar, and 3 tablespoons of corn starch. Whisk to mix together with no lumps. Now place the saucepan on the lowest heat setting you have, and stir, stirring in one direction only, until thickened. If you have to, hold the saucepan above the heat and keep stirring, do not let the mixture boil, you will know when it has thickened. This takes about 15 to 20 minutes.
  • When thickened well, pour into the baking dish. Place the dish in the fridge to cool and harden, this takes 40-60 minutes.
  • When the milk has hardened, transfer to a sheet of parchment paper. Cut the square in half, and each half into strips. There, now you have solidified milk sticks, wasn't that easy?
  • Set out 3 shallow bowls, first bowl add the 1/4 cup corn starch, next bowl the eggs (and whisk them), then the last bowl the breadcrumbs.
  • Add about 1 1/2 inches of oil to a large high walled pan. Heat the oil to 150°-160° C (300°-320° F). While the oil is heating, coat each milk stick in this order, corn starch, then egg, then breadcrumbs.
  • To fry these, place 4-5 sticks on a flat wire strainer, then place the strainer in the oil, deep fry until golden brown and crispy, then lift out the strainer and dump the sticks onto paper towels to drain. Repeat until all the sticks are fried and drained.
  • Serve hot, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,: CHINESE,DESSERTS
Bean Sprouts with Meatballs
November 21, 2018 Lee
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Bean Sprouts with Meatballs

This recipe for Bean Sprouts with Meatballs is from China Sichuan Food.
This recipe comes from a good friend in China, this is an easy home-style tomato meatball and bean sprout soup. Popular in the Szechuan region. This soup sounds delicious and is on my cook and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 55 minutes
Course Main Dish
Cuisine Chinese
Servings 4 servings

Ingredients
  

For the Meatballs

  • 250 grams ground pork, (1/2 lb)
  • 2 spring onions, sliced, white and green parts
  • 1 inch fresh ginger, sliced
  • 1/2 cup hot water
  • 1 pinch salt
  • 1 egg, chicken or duck
  • 1/4 teaspoon black pepper
  • 1 tablespoon light soy sauce
  • 2 tablespoons corn starch

For the Soup Base

  • 2 tablespoons cooking oil
  • 1 large tomato
  • 150 grams bean sprouts, (5 oz)
  • 1 inch fresh ginger, finely minced, or smashed in a mortar
  • 1 teaspoon salt
  • 2 1/2 quarts water

Instructions
 

For the Meatballs

  • Add the hot water to a small bowl, and place the ginger and spring onion in the water and let that steep. Wait for about 20 minutes or until the water has cooled. You will be using the water only, not the ginger or spring onion. When the water has cooled, drain and retain the water from the ginger and spring onion. Discard the spring onion and ginger.
  • In a mixing bowl, add the ground pork, salt, pepper, soy sauce, and egg. Add about 1/3 of the ginger water (just eyeball it, no need to measure this). Mix by hand until the well combined and the water fully incorporated into the mixture. Add another 1/3 cup of the ginger water and mix again.
  • Sprinkle in the corn starch and the remaining ginger water, mix until fully incorporated.

For the Soup Base

  • Prep the tomato but coring then cutting half from top to bottom. Dice half of the tomato, and cut the other half into wedges. Set the wedges aside.
  • Heat the oil in a large pot, when hot, add the diced tomato until soft, then add the ginger and cook for 30 seconds, then add the water and 1/3 of the bean sprouts. Bring the pot to a boil, then reduce to a simmer and let this cook for 25-30 minutes.
  • While the soup is simmering, using a small ice cream scoop, scoop out the meat mixture and form into meatballs. Set on a plate and set aside.
  • After the soup has simmered, add the remaining bean sprouts, drop in the meatballs. When the meatballs float, add the tomato wedges, taste and season with salt to taste. Simmer the soup for another 2-3 minutes.
  • Serve.

Notes

Low cost per serving.
Variant: 1. Use Enoki mushroom in place of or with the bean sprouts.
* Best Value $1 or Less per Serving,: CHINESE,MEATBALLS,SOUPS, STEWS, CHILI
Mickey D’s Hash Browns
November 19, 2018 Lee
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Mickey D's Hash Browns

This comes from a good friend in northeastern Thailand and as the name suggests, this is a basic copycat recipe, and it sounds really good. On my to make and taste list. A lot of the time is passive, actual prep time and cooking is rather quick. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 3 hours 20 minutes
Course Side
Cuisine American

Ingredients
  

  • 300 grams potatoes, peeled, (10 oz)
  • 3 cups water
  • 1 tablespoon corn syrup, Shortcut
  • salt and pepper, to taste
  • 2 tablespoons rice flour
  • 1 tablespoon corn flour
  • 1 teaspoon onion powder
  • coconut water, as stated in instructions
  • cooking oil, as needed, for frying

Instructions
 

  • Shred the potatoes with a large holed grater and place into ice water. Leave potatoes in the ice water for 1-2 hours. Drain the shredded potatoes from the ice water and squeeze out any water.
  • Add 3 cups of water and the corn syrup to a saucepan, add a pinch of salt if desired. Bring to a boil. Add the shredded potatoes to the pot, boil for 4 minutes.
  • While the potatoes are boiling, line a strainer with cheese cloth. Get another large bowl of ice water ready. After 4 minutes of boiling, remove from heat and pour into the strainer, bunch up the cheese cloth and place in the ice water and leave there for 5 minutes.
  • Remove from the ice water and squeeze out all the water. Place the shredded potatoes in another bowl, add the rice and corn flours, onion powder, and salt and pepper as desired to taste. Use your hands and mix everything together.
  • Using a 4 inch circular ring, like an egg ring, place 1/4 cup of the potato mixture into the ring and pack it down, remove the ring and use your hands to shape into an oval and flatten it down with the bottom of a plate. Place on a baking sheet lined with parchment paper. Repeat for remaining potatoes. Place baking sheet in the freezer for 2-3 hours or until the has browns are frozen hard.
  • Heat about 1/2 inch of oil in a large pan to 180 C (350 F). When hot, add hash browns, without crowding the pan, and fry for about 2 minutes or until golden brown, turn hash browns over and fry until the other side is golden brown. Remove from pan and place on a wire rack to cool.
  • Serve and enjoy, a perfect addition to a breakfast for dinner. One advantage is once you have them frozen, remove from the baking sheet and place in zip lock bags, then you have frozen hash browns available when you need them.

Notes

Low cost.
Used in Recipes Listed on this Site:
 
Recipe provide by good friend, Brian Colligan, Pleasures & Pastimes (which is a great resource for gardening seeds and other items). Thailand.
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),SIDES
Egg Casserole
November 18, 2018 Lee
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Egg Casserole

This is an excellent casserole, and can be changed in any way you like. Consider this a guide, change the ham for bacon or sausage, the peppers for say mushrooms, you get the idea, change it each time you make this, or come up with your signature dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 9 eggs
  • 1/2 cup whipping cream, or evaporated milk
  • 1 onion, finely diced
  • 1 tablespoon butter
  • 1 1/2 cups Cheddar cheese, shredded
  • 1 1/2 cups ham, diced
  • 1/2 cup green bell pepper, diced, or red bell pepper
  • salt and pepper, to taste

Instructions
 

  • Preheat your oven to 200 C (400 F). Grease a 9x9 casserole dish with butter.
  • Heat the butter in a non stick pan on medium heat, and when melted, add the onion and cook until softened. Remove from pan and allow to cool. (I used Shimeji mushrooms so I cooked those with the onion.)
  • Important note if adding items such as bacon or sausage or even mushrooms. Bacon and sausage needs to be fully cooked prior to using. For mushrooms, cook to release the water and soften up. Let the cooked items cool before using.
  • In a large mixing bowl, add the eggs and cream. Whisk well.
  • Add your other ingredients to the eggs and stir to mix.
  • Pour into the prepared baking dish, bake for 30-35 minutes or until a butter knife inserted into the center, comes out clean. Goal is to cook until the eggs are just set, if over cooked, the eggs will lose their fluffiness.
  • Serve with sides of your choice.

Notes

Low cost.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,CASSEROLES,EGGS - ALL,Eggs - Chicken
Hamburger Casserole IV
November 16, 2018 Lee
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Hamburger Casserole IV

As you can tell by the name, this is the 4th variant of this classic American comfort dish. A complete meal, beef, vegetables, and pasta. On my to cook and taste list, real soon. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 170 grams dry egg noodles, (6 oz)
  • 500 grams ground beef, (1 lb)
  • 1 small onion, diced
  • 2 cloves garlic, smashed and minced
  • 1 cup frozen mixed vegetables
  • 1 1/2 cups pasta sauce, Shortcut
  • 1 1/2 cups whole peeled tomatoes, drained, chopped, save the juice to drink later
  • salt and pepper, to taste, as desired
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 2 cups Cheddar cheese, shredded, divided

Instructions
 

  • Cook the egg noodles in a pot of boiling water until just tender, then drain and rinse.
  • While the water is heating for the noodles, go ahead and preheat your oven to 190 C (375 F). Get out a 2 1/2 quart baking dish. I will verify the dimensions for a baking dish for this as well.
  • Also while the water is heating for the noodles, go ahead and brown the beef, onion, and garlic in a large non stick pan or pot. When browned and cooked through, drain any fat.
  • Add the pasta sauce, tomatoes, vegetables, oregano, basil, and season with salt and pepper as desired, to taste. Simmer to let the flavors blend together for about 3 to 4 minutes.
  • Add the drained egg noodles and 1 cup of cheese. Mix then pour into the baking dish and spread out evenly.
  • Top with the remaining 1 cup of cheese. Bake for 20-22 minutes or until the cheese is melted and bubbly.
  • Serve.

Notes

I will price this when I get beef again. For now, I will say low cost per serving.
Shortcut: Pasta Sauce.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,BEEF,CASSEROLES
Chicken Stew
November 16, 2018 Lee
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Chicken Stew

This comes from a good friend and sounds delicious, and I think the Thai family will enjoy this. On my to cook and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 8 chicken thighs, boneless, skinless, and diced
  • 2 tablespoons olive oil
  • 2 carrots, diced
  • 1 small onion, diced
  • 2 stalks celery, diced
  • 5 tablespoons all purpose flour, divided
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon sage
  • salt and pepper, to taste
  • 1 1/2 cups potatoes, peeled and diced
  • 1 1/2 cups sweet potatoes, peeled and diced
  • 1/2 red bell pepper, finely diced
  • 1/4 cup dry white wine, or chicken broth
  • 4 cups chicken broth, fresh or from powder
  • 1 cup green beans, or peas
  • 1/2 cup whipping cream

Instructions
 

  • Heat 1 tablespoon of olive oil in a large pot, when hot, and the chicken and lightly brown and no longer pink, it does not need to be cooked through. Remove with a slotted spoon to a bowl and set aside.
  • Heat the remaining 1 tablespoon of oil in the pot, when hot, add the celery, onion, and carrot and cook until the onion is soft, stirring occasionally, about 3-4 minutes.
  • Sprinkle in 3 tablespoons of the flour and stir into the vegetables. Stir in the rosemary, thyme, and sage. Season with salt and pepper to taste, as desired. Cook for another 2 minutes.
  • Add the potatoes, sweet potatoes, bell pepper, chicken, wine, and broth and stir to mix. Bring to a boil, then reduce to a simmer, cover, and cook for 30 minutes, stirring occasionally.
  • Add the green beans, or peas, and stir in the cream.
  • If want to thicken the stew, mix 2 tablespoons of cornstarch with 1 cup of cold water or broth, stir to combine and there is no lumps, this is your thickening slurry. Bring the stew up to a boil, slowly pour in the slurry while stirring, boil for a few minutes to thicken the stew.
  • Ladle into serving bowls and serve. Enjoy.

Notes

Low cost per serving.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,SOUPS, STEWS, CHILI
Taiwanese-Style Three Cup Chicken
November 16, 2018 Lee
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Taiwanese-Style Three Cup Chicken

Inspired by the recipe Taiwanese-Style Three Cup Chicken from Spice the Plate.
This is a Chinese (Taiwan) dish and the name comes from the use of 1 cup each of sesame oil, cooking wine, and soy sauce. This is a scaled down recipe but will adhere to the 1:1:1 ratio.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 2 servings

Ingredients
  

  • 500 grams chicken thighs, boneless, cut into 1 inch pieces, (1 lb)
  • 5-6 thin slices ginger
  • 1 head garlic, cloves peeled
  • 2 spring onions, cut into 1-2 inch pieces, white and green parts
  • 1 handful fresh basil leaves
  • 2-4 dried chilies, optional
  • 1/4 cup sesame oil, toasted sesame oil if you have it, for frying

For the Seasoning

  • 1/4 cup Mijiu cooking wine, or Shaoxing cooking wine
  • 3 tablespoons soy sauce
  • 1 tablespoon dark soy sauce
  • 1 1/2 tablespoons cane sugar, or 2 tablespoons Chinese rock sugar

Instructions
 

  • Mix together the Seasoning ingredients in a bowl and set aside for now.
  • Heat the sesame oil in a non stick pan on medium low heat. When it is hot, add the ginger slices and cook until they are lightly browned, about 2-3 minutes. Then add the garlic and cook, stirring, for about 1 minute or until the garlic is nice and fragrant.
  • Add the spring onion and chilies if using, and cook until the spring onion is wilted and fragrant.
  • Turn the heat to medium then add the chicken pieces and stir fry until the chicken is no longer pink, about 2-3 minutes. Don't over cook the chicken or it will be dry.
  • Give the Seasoning a stir then pour into the pan and turn the heat to high and stir to coat the chicken well. Bring to a boil then reduce to low heat and simmer until the sauce thickens, stirring occasionally.
  • Add the basil to the pan and when wilted, give that a stir into the mixture. Simmer for just a few minutes.
  • Transfer to a serving dish and garnish with a few drops of sesame oil.
  • Serve over rice and enjoy.

Notes

Low cost.
* Best Value $1 or Less per Serving,: CHINESE,CHICKEN & TURKEY
Dumpling Wrappers
November 15, 2018 Lee
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Dumpling Wrappers

This recipe for Dumpling Wrappers is from China Sichuan Food.
This from a friend in Sichuan, China, and she makes this look easy. This is the traditional way to make these, resulting in each wrapper having a thicker center and a thinner edge. I have a link to her video making the wrappers as well as a filling recipe and the wrapping process, needless to say, she is a pro at this. So here is her recipe, and feel free to watch the video for further guidance. The use of a digital scale is very helpful and highly recommended when making this.
Print Recipe
Prep Time 2 hours
Total Time 2 hours
Cuisine Chinese
Servings 60 wrappers

Ingredients
  

  • 420 grams all purpose flour, plus more for dusting, (3 cups)
  • 210-220 ml water, see Step 1, (pinch under 3/4 cup, to a pinch over 3/4 cup)
  • 1/2 teaspoon salt

Instructions
 

  • For the water, if you are going to make water boiled dumplings, use cold water. If you are going to make steamed dumplings (pot stickers), use boiling water.
  • In a large mixing bowl, add the flour and salt and mix together, make a well in the center and stir the water in using a heavy spoon or a pair of mixing chop sticks. Use the minimum amount of water at first, mix until the dough forms into a ball.
  • Lightly flour your work surface and turn the ball of dough out onto that. Knead for 8-10 minutes until the dough is almost smooth.
  • Oil a mixing bowl, place the ball in the bowl and move and turn the ball to coat the ball with oil. Cover with plastic wrap and let the dough rest for 15 minutes. Turn the dough out onto your lightly floured work surface, knead the dough for 2-3 minutes to get a smooth dough. Place the dough back into the mixing bowl, cover and let rest for 1 hour.
  • Take the dough out of the bowl onto a lightly floured work surface, flatten ball and using your thumbs poke a hole through the center, and shape the 'doughnut' into a large circle.
  • Cut the circle in half, so you have two equal length 'logs'.
  • Roll each log to make a uniform size log, 3 cm in diameter (about 1 1/8 inch diameter). Now this is where a digital scale would come in real handy, cut a piece of the log off, say 1/2 inch, weigh it, you are looking for about 10 grams (0.35 oz), adjust the size of the cut you made and go with that. Cut the log into the sizes you determined (no need to weigh each piece, just weigh the first and 'guestimate' the remaining pieces. Lightly dust the pieces to keep them from sticking together.
  • Lightly dust the work surface again. Now, take one piece of dough and press it into a round disc, (now this is where some skill comes into play), using a rolling pin in one hand (just the solid wood one) and the dough in the other hand, rotate the wrapper after a roll, the wrapper should now be round, about 3 1/4 to just under 4 inches in diameter. If you are new to this, make 3-4 to gen the hang of it. Cover the wrappers with towel as you continue.
  • Ideally, two people would be perfect for this, one to roll and on to fill the dumplings.
  • After making your dumplings of choice, if you have left over wrappers, lightly dust each side with flour, stack, and place in an airtight bag and place in the freezer. To use again, just thaw at room temp for about 30 minutes until they are soft and use again.

Notes

Low cost.
And highly recommended to see this in a video, and skill, here is her video for Dumpling Wrappers (this skill is most impressive!)
* Best Value $1 or Less per Serving,5 Ingredients or Less,: CHINESE
Chess Pie
November 15, 2018 Lee
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Chess Pie

Adapted from an internet recipe.
How this got its name, I have no idea, but there is several theories about this. Let's just say this is like a custard pie. This comes from the Southern US where it is apparently quite popular. This is a sweet pie, read that as a lot of sugar.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

  • ½ cup butter, room temperature
  • 2 cups white sugar
  • 1 teaspoon vanilla extract
  • 4 eggs, beaten
  • 1 tablespoon cornmeal
  • ¼ cup evaporated milk
  • 1 tablespoon white vinegar
  • 1 9 inch unbaked pie shell, Shortcut

Instructions
 

  • Get your pie crust thawed if using a frozen shell or if making from scratch, go ahead and prepare that and get it fitted into a 9 inch pie dish.
  • When the pie shell is ready, preheat your oven to 220° C (425° F).
  • In a large mixing bowl, cream together the butter, sugar, and vanilla. DO NOT use a mixer for this, just a large spoon will work.
  • Add the eggs and stir together, then add the cornmeal, evaporated milk, and vinegar. Stir until the mixture is combined and smooth.
  • Pour into your prepared pie dish. Bake for 10 minutes, then reduce the heat to 150° C (300° F) and continue to bake for 40 minutes. The use of a pie crust shield is recommended.
  • What you are looking for is a slightly burnt top, reason for this is the cornmeal floats to the top and browns, giving the burnt look. A butter knife inserted in the center should come out clean at this point. If at the end of the baking time, the knife does not come out clean, just turn off the oven and leave the pie inside until the oven has cooled. Cracks in the top are common.
  • Serve and enjoy, whipped topping is optional.

Notes

Low cost.
Shortcut: Pie Crust.
* Best Value $1 or Less per Serving,DESSERTS
Maid-Rites
November 14, 2018 Lee
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Maid-Rites

This recipe is new to me as I had never heard of this type of sandwich. This recipe is from the Mark Twain Dinette in Hannibal, MO, and they have been making these since 1942. The recipe was provided to me by a good friend who has been enjoying these for 50 years, at the same dinette.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 teaspoon olive oil
  • 1/4 yellow onion, minced
  • 500 grams ground beef, (1 lb)
  • 1 cup beef broth, fresh or from powder
  • 2 tablespoons prepared yellow mustard
  • 2 tablespoons Worcestershire sauce
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • hamburger buns, steamed, for serving

Instructions
 

  • Heat the olive oil in a non stick pan on medium heat, when hot, add the onion and cook until just tender.
  • Add the ground beef and break it into crumbles while it cooks using your spatula.
  • As the beef begins to brown, stir in the beef broth. Then add the mustard, Worcestershire sauce, salt, and pepper.
  • Cook over medium heat for 15 minutes, stirring occasionally or until the liquid is cooked out.
  • Spoon the crumbly meat mixture on a steamed hamburger bun. Serve topped with your choice of pickle slices, sliced onion, ketchup, or mustard, or any combination. Don't forget a couple a pickle spears on the side as well.
  • Honorable mention by my friend providing this recipe: "I have been eating these for like 50 yrs. I prefer mine with sliced onion and mustard." So when I make this, that is what I am going to use as well, sounds like a winner.

Notes

Low cost.
Recipe provided by good friend, Patti Stone, and her recipe is here.
United States.
* Best Value $1 or Less per Serving,BEEF,BURGERS & SANDWICHES