Easy Taco Pie

Easy Taco Pie
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This comes from a friend and sounds very good, certainly on my to cook list! Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
30 minutes
Easy Taco Pie
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This comes from a friend and sounds very good, certainly on my to cook list! Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
30 minutes
Ingredients
Optional Toppings
Servings: servings
Instructions
  1. Preheat your oven to 180 C (350 F) and grease glass pie dish with butter and set aside.
  2. Heat a large non stick pan and brown the beef until no longer any pink is visible. Break up the beef as it cooks with the spatula.
  3. Add the taco seasoning and water and reduce heat, cook for a few minutes to reduce the liquid and makes a thick sauce.
  4. Add the beef to the prepared pie dish and spread to make an even layer.
  5. In a mixing bowl, add the eggs, cream, garlic, salt, and pepper, mix together then pour over the beef.
  6. Top with the cheese.
  7. Bake for 30 minutes or until the egg is set and the cheese starting to brown. Let rest for 5 minutes before slicing.
  8. Serve with toppings of sour cream, chopped tomatoes, chopped avocado, or toppings of your choice. Enjoy.
Recipe Notes

Figure about 125 Baht for the beef and about 90 Baht for the cheese. For 6 servings, this is about $1.05 per serving.

Shortcuts: Taco Seasoning Mix, Sour Cream.

Variant: 1. Use ground pork in place of beef.

Recipe provided by good friend, Patty J. Fike, and the original recipe is here.
United States.

Easy Fish Stew

Easy Fish Stew
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds very good. Any kind of boneless and skinless whitefish works in this, think Pangasius, Sea Perch (Barramundi), Snapper, Bass, etc. Clam juice may be a bit of a stretch for me to find where I live, so if no clam juice, use fish stock, or 1/2 cup chicken stock + 1/2 cup water + 2 teaspoons fish sauce for each cup of clam juice needed.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Easy Fish Stew
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds very good. Any kind of boneless and skinless whitefish works in this, think Pangasius, Sea Perch (Barramundi), Snapper, Bass, etc. Clam juice may be a bit of a stretch for me to find where I live, so if no clam juice, use fish stock, or 1/2 cup chicken stock + 1/2 cup water + 2 teaspoons fish sauce for each cup of clam juice needed.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a large pot on medium heat, add the oil, when hot, saute the onion until translucent then add the garlic and saute for another minute until fragrant. Stir in the parsley and stir for about 2 minutes then add the tomatoes and tomato paste and cook, lower heat and stir often for about 10 minutes.
  2. Stir in the wine and clam juice then add the fish and mix that in, simmer for about 4 to 5 minutes or until the fish is cooked and easily flakes with a fork. Taste and season to your liking with salt and pepper.
  3. Ladle the stew into bowls and serve with bread.
Recipe Notes

I will use Pangasius fillets when I make this, figure about 100 Baht for 750 grams. For 4 servings, this is about 75 cents per serving.

Variants: 1. Add a pinch of Old Bay Seasoning. 2. Add any or all of the following (you may need to increase the liquid amount as well) clam meat, mussel meat, small oyster meat, shrimp, or scallops. 3. Add diced potatoes. 4. Add mushrooms.

This recipe for Quick Easy Fish Stew is from Simply Recipes.

Beef, Potato & Tomato Casserole

Beef, Potato & Tomato Casserole
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is an Arabic dish in origin, can be found in many cultures there including Lebanon and Syria. Sounds like a great dish for sure! On my to cook list. I am going to base this on a 8x8 baking dish for 4 servings. If you are looking to make a larger batch, think 7x11 or 9x13 dish.
Servings Prep Time
4 servings 20 minutes
Cook Time
1 hour
Servings Prep Time
4 servings 20 minutes
Cook Time
1 hour
Beef, Potato & Tomato Casserole
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is an Arabic dish in origin, can be found in many cultures there including Lebanon and Syria. Sounds like a great dish for sure! On my to cook list. I am going to base this on a 8x8 baking dish for 4 servings. If you are looking to make a larger batch, think 7x11 or 9x13 dish.
Servings Prep Time
4 servings 20 minutes
Cook Time
1 hour
Servings Prep Time
4 servings 20 minutes
Cook Time
1 hour
Ingredients
Beef Seasonings, optional and up to you
For Additional Layers, optional
Servings: servings
Instructions
  1. Preheat your oven to 180 C.
  2. Season the ground beef with salt and pepper as desired, as an option, mix in cilantro, garlic, or herbs of your choice. Make 4 patties with the beef and fry them in a hot skillet, flipping once, until nearly cooked through.
  3. Place the patties in a single layer in an 8x8 baking dish. On top of the beef, place the sliced potato, then the sliced onion.
  4. If you want to add options, such as mushrooms or bell peppers, or vegetables of your choice (sliced thin), in layers on top of the onion layer. Lastly, place a layer of tomato, always the top layer, as the juices run run down through the casserole.
  5. Pour in a cup of beef stock, or just water, season with salt and pepper to your liking, cover with foil and bake for 1 hour.
  6. Serve.
Recipe Notes

Figure about 150 Baht for the ground beef. For 4 servings, this is about $1.10 per serving.

Provided courtesy of good friend, Stephen Connell.
United States.

Red Lentil Curry (Masoor Dal)

Red Lentil Curry (Masoor Dal)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is an Indian dish, sounds very good but I would probably serve this with some roasted chicken or maybe some pan fried fish.
Servings Prep Time
4 servings 30 minutes
Cook Time
1 hour 15 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
1 hour 15 minutes
Red Lentil Curry (Masoor Dal)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is an Indian dish, sounds very good but I would probably serve this with some roasted chicken or maybe some pan fried fish.
Servings Prep Time
4 servings 30 minutes
Cook Time
1 hour 15 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
1 hour 15 minutes
Ingredients
For the Tarka
Servings: servings
Instructions
  1. Heat a large sized saucepan on high heat and add the water, garlic, lentils, onion, tomato, salt, turmeric, and cayenne pepper and bring to a boil, reduce to a simmer, place lid off center and cook for about an hour or until the mixture is thickened and the lentils are tender, stir often so no burnt spots. Remove from heat and set aside.
For the Tarka
  1. In a small pan, heat the 1 1/2 teaspoons of oil, add the sliced onions and cook, stirring until the onions are golden brown, use a bit more oil if needed.
  2. To serve, place some some curry in a serving bowl, top with some of tarka and cliantro.
Recipe Notes

Low cost.

Provided courtesy of good friend, Stephen Connell.
United States.

Damn Good Taco Soup

Damn Good Taco Soup
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This comes from a good friend, and it sounds delicious. On my to cook list for sure. Several shortcuts to use for cost savings as well as preparing dried beans. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
40 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
40 minutes
Damn Good Taco Soup
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This comes from a good friend, and it sounds delicious. On my to cook list for sure. Several shortcuts to use for cost savings as well as preparing dried beans. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
40 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
40 minutes
Ingredients
Servings: servings
Instructions
  1. Brown the ground beef in a medium sized pot, drain the fat, then add the water and the taco seasoning and mix together.
  2. Drain and rinse the canned beans and if using those, add beans to the pot, plus the corn, tomatoes, chilies, ranch dressing and stir everything together.
  3. Adjust the soup to your desired consistency with tomato juice. Simmer until hot and everything is heated through.
  4. Serve.
Recipe Notes

Figure about 150 Baht for the beef. For 4 servings, this is about $1.10 per serving.

Shortcuts: Taco Seasoning, Ranch Dressing Mix, Fried Corn.

Recipe and photo provided courtesy of good friend, Jerry Collins.
United States.

Sausage & Bean Casserole

Sausage & Bean Casserole
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This comes from a good friend and sounds delicious! I was hooked when sausage was mentioned. This a flexible recipe, if you don't have Spanish Chorizo, go with more pork sausage, don't have a yellow bell pepper but you have a green one, go with that, see, easy as that. On my to cook list. You can make the baked beans yourself but will another day to the process. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
1 1/2 hours
Servings Prep Time
4-6 servings 15 minutes
Cook Time
1 1/2 hours
Sausage & Bean Casserole
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This comes from a good friend and sounds delicious! I was hooked when sausage was mentioned. This a flexible recipe, if you don't have Spanish Chorizo, go with more pork sausage, don't have a yellow bell pepper but you have a green one, go with that, see, easy as that. On my to cook list. You can make the baked beans yourself but will another day to the process. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
1 1/2 hours
Servings Prep Time
4-6 servings 15 minutes
Cook Time
1 1/2 hours
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C.
  2. In a large oven proof pot, heat the olive oil, when hot, add the onion and cook for 5 minutes then the celery and bell peppers and cook for 5 minutes more, stirring occasionally. Then add the sausages and cook for 5 minutes then stir in the garlic, paprika, cumin, and thyme.
  3. Add the wine, about a quarter bottle, tomatoes and beans. Stir, then cover and place in the oven for 1 to 1 1/2 hours.
  4. Serve with mashed or boiled potatoes and a vegetable.
Recipe Notes

I cannot price this until I buy sausage again. I will base the price on pork sausage only and not chorizo. I will say fair value for now.

Shortcut: Baked Beans.

Provided by Mick at Mick's Feckin Cook Book and the link to this recipe is here.
Scotland.

Tuna Burgers

Tuna Burgers
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe uses fresh tuna that you will grind yourself, and sounds like a good tasting burger as well. Several good shortcuts for cost savings as well. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 30 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
10 minutes
Tuna Burgers
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe uses fresh tuna that you will grind yourself, and sounds like a good tasting burger as well. Several good shortcuts for cost savings as well. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 30 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Cut fish into 1 inch cubes. Place in a single layer on a rimmed baking sheet, cover with plastic wrap, and transfer to freezer. Chill until very cold (it should feel firm but still give when pressed with your finger), about 15 minutes.
  2. Meanwhile, sterilize all grinding parts (the stand mixer's grinding attachment, including the dies, or the bowl and blade of the food processor), rinse, dry, and place in the freezer until very cold, at least 15 minutes. Assemble grinder attachment with chilled coarse die. Set a bowl in a large bowl of ice, arrange beneath the attachment to catch ground tuna and keep it cold.
  3. Combine tuna, scallions, ginger, and garlic in a large bowl. Grind mixture in batches, with mixer on medium speed, and plunge gently to press through grinder. Add mayonnaise, grapeseed or olive oil, and toasted sesame oil to ground tuna mixture. Mix gently just to combine.
  4. Form into four 1/2 in thick patties. Season with salt and freshly ground black pepper as desired. Grill or pan fry burgers over medium heat until just cooked through, 3-4 minutes per side.
  5. Split and toast the rolls. Assemble with lettuce leaves on the bottom of the roll, top that with a tuna burger, then some tartar sauce, then sliced tomato. Top with the other half of the roll, enjoy.
Recipe Notes

I cannot price this until I get some fresh tuna, or catch my own.

Shortcuts: Sandwich Rolls, Tartar Sauce.

Adapted from an internet recipe.

King Oyster Mushroom Scallops

King Oyster Mushroom Scallops
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a pasta dish using King Oyster mushrooms in a light sauce of broth, white wine, and tomatoes. Sounds good.
Servings Prep Time
2 servings 1-2 hours
Cook Time
20 minutes
Servings Prep Time
2 servings 1-2 hours
Cook Time
20 minutes
King Oyster Mushroom Scallops
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a pasta dish using King Oyster mushrooms in a light sauce of broth, white wine, and tomatoes. Sounds good.
Servings Prep Time
2 servings 1-2 hours
Cook Time
20 minutes
Servings Prep Time
2 servings 1-2 hours
Cook Time
20 minutes
Ingredients
For the Mushrooms
For the Pasta
Servings: servings
Instructions
  1. Take your mushrooms and cut just a bit of the root end and discard that. Cut of the top and set those aside. Now take the stem section and cut into 1 inch thick slices, probably 4 slices to each stem. Soak the stem slices in hot water for 1-2 hours, this softens them up a bit. Drain well in a colander, While those are draining, slice the tops and place in the fridge until needed.
For Cooking the Mushrooms
  1. On medium-high, place the well drained mushroom stems into a skillet. Add broth and white wine to the skillet, getting the liquid to a simmering boil. Allow the mushroom stems to absorb the liquid completely (might take about 12-15 minutes). Please note that they will shrink in size a little once cooked.
  2. Add the butter, garlic, and shallot, and nicely brown the stems on each side, making sure you don't burn the garlic and shallot. Remove from heat and place the "scallops" on a plate. Keep the garlic and shallots in the pan for the pasta.
For the Pasta
  1. Add the vegetable broth, wine, and minced garlic to the same skillet and allow to simmer over medium heat until half of the liquid is absorbed.
  2. Mix in the tomatoes, parsley, sliced mushroom tops, and pepper flakes into the skillet. Simmer for another minute and then add the cooked and drained pasta. Allow the liquid to almost completely absorb, you want the bottom of the pan to be lightly coated with liquid.
  3. Divide the pasta onto two plates, top with the mushroom "scallops" and garnish more fresh parsley. Serve.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Tomato Bacon Grilled Cheese

Tomato Bacon Grilled Cheese
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
In the old time diners in the US and some even to this day are known for three main items ordered, breakfasts, burgers, and soup and a sandwich. And that soup would be tomato soup and the sandwich would be a grilled cheese. Not sure how I came across this recipe, maybe doing a search for bacon. This sounds very good and will be made very soon.
Servings Prep Time
2 sandwiches 10 minutes
Cook Time
3 minutes
Servings Prep Time
2 sandwiches 10 minutes
Cook Time
3 minutes
Tomato Bacon Grilled Cheese
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
In the old time diners in the US and some even to this day are known for three main items ordered, breakfasts, burgers, and soup and a sandwich. And that soup would be tomato soup and the sandwich would be a grilled cheese. Not sure how I came across this recipe, maybe doing a search for bacon. This sounds very good and will be made very soon.
Servings Prep Time
2 sandwiches 10 minutes
Cook Time
3 minutes
Servings Prep Time
2 sandwiches 10 minutes
Cook Time
3 minutes
Ingredients
Servings: sandwiches
Instructions
  1. Fry the bacon until crispy, then place on a paper towel to drain. A cast iron pan would be perfect for bacon.
  2. While the bacon is frying, slice the tomato(s) as needed, all I get here is plum or Roma tomatoes, so for those I would figure about 3-4 slices for each sandwich. Then thinly slice your cheese, I use Mainland brand and it takes 3 slices to cover the bread, if using the same, you will need 12 slices. Feel free to use processed slices if you wish, then will need 4 slices.
  3. When the bacon is cooked and drained and the tomato(s) and cheese sliced, time to assemble.
  4. Heat another large pan on medium heat, I always use a non-stick for grilled cheese sandwiches. You want a pan large enough to place 2 slices of bread in the bottom.
  5. While the pan is heating, spread butter on one side of all 4 slices of bread, lay them butter side up on the counter near your stove, and position the cheese slices, bacon, and tomato slices near the stove as well.
  6. When the pan is hot, lay down 2 slices of bread, butter side down in the pan, top each slice top each with a cheese slice or if using cheese from a block, slices to cover the bread, then add 2-4 tomato slices, then add 3 strips of bacon, another slice of cheese, and finally the bread slice butter side up.
  7. When the sandwiches are golden brown on the bottom, carefully flip and cook the other side until golden brown, this takes just a minute or two for each side. Remove from pan, plate and cut in half diagonally, serve.
Recipe Notes

Low cost overall, but I will verify this when I make these.

An ideal soup to serve with this would be tomato or mushroom soup for a light dinner.

Adapted from an internet recipe.

Chinese Stir-Fried Tomatoes and Eggs I

Chinese Stir-Fried Tomatoes and Eggs I
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds really good! On my to cook list very soon! This is a very economical meal.
Servings Prep Time
2-3 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
2-3 servings 5 minutes
Cook Time
20 minutes
Chinese Stir-Fried Tomatoes and Eggs I
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds really good! On my to cook list very soon! This is a very economical meal.
Servings Prep Time
2-3 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
2-3 servings 5 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a mixing bowl, beat the eggs well with 1 teaspoon salt, sesame oil and rice wine. In a small bowl, stir together the cornstarch and 2 tablespoons water until well combined, then stir in the sugar and ketchup.
  2. If using fresh tomatoes, cut them into 1/2-inch wide wedges. If using canned, Brook brand has a can that is 565 grams, whole peeled tomatoes in juice that would work great, just chop up the tomatoes and use the juice as well.
  3. Heat a wide nonstick skillet over high heat with 3 tablespoons of vegetable oil. When the oil shimmers, add most of the scallions, saving some to garnish. Cook, stirring, until very aromatic, about 20 seconds. Add the eggs, and cook, stirring well with a spatula until just set but still runny, about 45 seconds. Pour the eggs back into the mixing bowl, and wipe out the pan.
  4. Reheat the pan over high heat with the remaining tablespoon of oil. When it is hot, add the ginger and cook until aromatic, about 15 seconds. Add the tomatoes and salt to taste; cook, stirring occasionally, until the tomatoes have softened but still has some shape and the juices have begun to form a sauce, 2-3 minutes. (If using canned tomatoes, add the juice as well and cook about 4 minutes, to reduce it to a sauce like consistency.)
  5. Reduce the heat to medium. Give the cornstarch-ketchup mixture a stir in its bowl, then stir it into the pan. Cook, stirring, until the sauce returns to a boil and thickens. Taste and adjust seasoning with salt, sugar or more ketchup, you want a savory, tart-sweet sauce. Stir the eggs in the bowl to break them up a bit, then return them to the pan. Cook, stirring, for a few seconds to finish cooking the eggs and to combine. Top with the reserved scallions, and serve with steamed rice.
Recipe Notes

Low cost.

Provided courtesy of good friend, Daniela Dalaa Payerl.
Thailand.