Beef & Bean Casserole
Beef & Bean Casserole
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This sounds like a really good casserole, quick and easy to make. And as a bonus, a cornbread topping. On my to cook list. The time for prep or cook does not include the time to cook the pinto beans. This is a 3 step process, 1. cook beans, 2. prepare other items on stove top in a pot, 3. bake in the oven. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
30-40 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
30-40 minutes
Beef & Bean Casserole
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This sounds like a really good casserole, quick and easy to make. And as a bonus, a cornbread topping. On my to cook list. The time for prep or cook does not include the time to cook the pinto beans. This is a 3 step process, 1. cook beans, 2. prepare other items on stove top in a pot, 3. bake in the oven. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
30-40 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
30-40 minutes
Ingredients
Servings: servings
Instructions
  1. First order of business, need to get those pinto beans cooked, use what ever method you prefer, stove top, slow cooker, or my preferred way is the pressure cooker. Drain and set the beans aside.
  2. Preheat your oven to 200 C (400 F).
  3. In a large pot, cook the ground beef, onion, and garlic, break up the beef as you cook, when browned and cooked through, drain the fat then add the cooked beans, jalapeno, tomato and tomato sauce, and mix together.
  4. Pour mixture into a heat proof baking dish and spread out evenly. I will guess a 7x11 or 9x13, and I will clarify this when I make it.
  5. Mix together the Jiffy mix, egg, and milk, pour over the meat and bean mixture.
  6. Bake for about 15 to 20 minutes or until the cornbread is lightly browned.
  7. Serve. I would serve this with mashed potatoes or a nice green salad.
Recipe Notes

Low cost.

Shortcuts: Pressure Cooked Pinto Beans, Jiffy Corn Muffin Mix, Tomato Sauce.

Adapted from an internet recipe.

Tuna Loaf
Tuna Loaf
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Sounds good to me. Use fresh cooked tuna or canned in brine, either one is fine. This recipes screams of variants that you can use to make it different each time it is prepared. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6 servings 15 minutes
Cook Time
45-50 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
45-50 minutes
Tuna Loaf
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Sounds good to me. Use fresh cooked tuna or canned in brine, either one is fine. This recipes screams of variants that you can use to make it different each time it is prepared. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6 servings 15 minutes
Cook Time
45-50 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
45-50 minutes
Ingredients
Servings: servings
Instructions
  1. Note about the tuna. For canned, use 2 1/2 to 3 cans, drained well. For fresh cooked, go with 425 grams (15 oz).
  2. Preheat your oven to 180 C (350 F). Grease with butter or olive oil with an oil sprayer a loaf pan.
  3. In a large mixing bowl, add all the ingredients, seasoning with salt and pepper as desired, as well as Tobasco sauce. Use your hands and mix well.
  4. Pack mixture into the prepared loaf pan.
  5. Place in the oven and bake for about 45 to 50 minutes or until the top is golden brown.
  6. Cool for 10 minutes before slicing. Serve with sides of your choice and enjoy.
Recipe Notes

Low cost, even more so if using fresh cooked tuna.

Shortcuts: Fresh Tuna, Bread Crumbs.

Variants: 1. Use red bell pepper in place of green. 2. Saute the bell pepper and onion prior to mixing in with the tuna. 3. Add chopped hard boiled eggs. 4. Add sliced green olives. 5. Add chopped fresh parsley or cilantro.

Adapted from an internet recipe.

Rotsi-topped Fish Pie
Rotsi-topped Fish Pie
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Rotsi (Rösti) is a new term for me, I had to look that up, Swiss in origin meaning shredded par boiled potato. Normally when I see fish pies they are topped with mashed potatoes or just a nice cheese sauce, so this sounds really good for a different topping. I am going to use my individual serving dish or dishes to test this recipe out and will validate the ingredient amounts as well. On my to cook list and soon. Many variants to make this a different dish every time you prepare it.
Servings Prep Time
2 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
20-30 minutes
Rotsi-topped Fish Pie
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Rotsi (Rösti) is a new term for me, I had to look that up, Swiss in origin meaning shredded par boiled potato. Normally when I see fish pies they are topped with mashed potatoes or just a nice cheese sauce, so this sounds really good for a different topping. I am going to use my individual serving dish or dishes to test this recipe out and will validate the ingredient amounts as well. On my to cook list and soon. Many variants to make this a different dish every time you prepare it.
Servings Prep Time
2 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Wash and scrub the potato, certainly use more smaller potatoes if you do not have one large one. Cut the potato in half. Heat a sauce pan with salted water, when boiling, add the potato pieces and cook for about 5-6 minutes, you want firm, not fully tender potatoes as you are going to shred them. When the potatoes have been cooked, slightly, drain them and run under cold water to stop the cooking process. Set them aside.
  2. In a sauce pan, add the milk and fish, bring to just a simmer for 5 minutes, this is precooking the fish, and getting some fish juices mixed into the milk. Remove the fish and drain them, retain the milk and set aside.
  3. Heat half of the butter in a sauce pan, then add the leek and saute for about 5 minutes or until soft. Whisk in the flour and continue to whisk for 1 minute, then remove from heat, then slowly add the milk while whisking. Return to heat and whisk until the sauce comes the sauce comes to a boil, reduce to a simmer for 2 minutes, remove from heat and stir in the parsley and mustard, season with pepper as desired. Set this aside.
  4. Preheat your oven to 180 C (350 F). Get out a small baking dish, I am going to try this with one or two small individual Pyrex dishes.
  5. Flake the fish into chunks and fold into the sauce. Gently fold in the quartered eggs. Pour mixture into the dish or dishes.
  6. Grate the potato pieces then melt the butter in a small sauce pan. Toss the butter with the potatoes, season with salt and pepper as desired. Scatter the potatoes over the dish.
  7. Place the dish in the oven and and bake for 10-20 minutes to get the potatoes golden brown and tender.
  8. Serve.
Recipe Notes

Low cost.

Variants: 1. Use a combination of fish, like whitefish and salmon. 2. Add shrimp. 3. Omit the eggs. 4. Add peas to the sauce. 5. Add some shredded cheese to the potatoes or place on top of the potatoes. 6. Replace the leek with diced onion. 7. Go heavy handed with the pepper in the sauce. 8. Add extra mustard to the sauce.

Adapted from an internet recipe.

Salmon Loaf
Salmon Loaf
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To me, this sounds good. This is a a steamed dish and there is also a sauce listed for this as well. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
2-3 servings 15 minutes
Cook Time
1 hour
Servings Prep Time
2-3 servings 15 minutes
Cook Time
1 hour
Salmon Loaf
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To me, this sounds good. This is a a steamed dish and there is also a sauce listed for this as well. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
2-3 servings 15 minutes
Cook Time
1 hour
Servings Prep Time
2-3 servings 15 minutes
Cook Time
1 hour
Ingredients
For the Salmon Loaf
For the Sauce
Servings: servings
Instructions
Prepare the Salmon Loaf
  1. If using canned salmon, drain the liquid into a small bowl and set the bowl aside. If using fresh cooked, after you remove the salmon from the steamer, just set the steamer aside, some liquid in the pot may be used in the sauce.
  2. Heat your steamer, either a pot with water and a trivet or as I am going to use, a rice cooker with a steamer tray. Butter the heat proof dish you are going to use. (Make sure your dish fits the steamer method you are going to use.)
  3. Chop fine either the fresh cooked or canned salmon. Mix the butter into the fish.
  4. Mix together eggs, breadcrumbs, parsley, and salt and pepper as desired.
  5. Mix the egg mixture into the fish, then add the mixture to your dish and when the steamer is hot, place the dish in the steamer for 1 hour. During this time, make sure you keep sufficient water in the steamer.
Prepare the Sauce
  1. Prepare the sauce about 10 minutes before the loaf is done steaming.
  2. In a small sauce pan, heat the milk to a boil. While the milk is heating, mix together the butter and corn starch in a small bowl. When the milk is at a boil, whisk in the butter mixture. Then whisk in a 1-2 tablespoons of the liquid from the salmon can or 1-2 tablespoons of liquid the fresh salmon was steamed on.
  3. Whisk in the beaten egg, sprinkle in a pinch of black pepper. Remove from heat.
  4. When the loaf is done, remove the dish from the steamer, pour off any water from a corner of the dish, then cover the dish with a plate and carefully invert the plate and dish together and lift off the dish leaving the loaf on the plate.
  5. Slice the loaf and pour the sauce over the slices, serve and enjoy.
Recipe Notes

I will price this when I get salmon and determine how many fillets I need to make 2 cups cooked salmon. I will say High cost per serving for now.

Shortcuts: Steamed Salmon, Breadcrumbs.

Adapted from an internet recipe. 

Oven Fried Fish
Oven Fried Fish
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This makes sense, there is oven fried chicken, so why not oven fried fish. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-5 servings 5 minutes
Cook Time
10-15 minutes
Servings Prep Time
4-5 servings 5 minutes
Cook Time
10-15 minutes
Oven Fried Fish
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This makes sense, there is oven fried chicken, so why not oven fried fish. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-5 servings 5 minutes
Cook Time
10-15 minutes
Servings Prep Time
4-5 servings 5 minutes
Cook Time
10-15 minutes
Ingredients
Servings: servings
Instructions
  1. For the fish I will use Pangasius or Barramundi, both are very good, but any whitefish, boneless and skinless will work fine.
  2. Preheat your oven to 200 C (400 F) and grease with butter a 9x13 baking dish. Melt the butter in a small sauce pan.
  3. If the fillets are large, just cut in half, it makes them easier to remove from the baking dish after cooking.
  4. Add the milk to a shallow dish, stir in the salt. Place the breadcrumbs in another shallow dish.
  5. Dip a fillet into the milk coating both sides, then coat with the breadcrumbs, then place into the baking dish. Repeat for remaining fillets. Goal is a single layer of fillets in the baking dish.
  6. Pour the butter over the fillets. Place dish in the oven and bake for 10 to 15 minutes until golden brown and fish flakes easily with a fork.
  7. Serve with sides of your choice.
Recipe Notes

Pangasius will cost about 45 Baht/500 grams. For 4 servings, this is about 35 cents per serving.

Shortcut: Breadcrumbs.

Adapted from an internet recipe.

Mashed Potatoes (Pressure Cooker)
Mashed Potatoes (Pressure Cooker)
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This will use either the steamer tray or basket that came with your pressure cooker or any steamer basket or trivet that will keep the potatoes above the water. This process cooks the potatoes with pressure and heat, they cannot get waterlogged or soggy like boiled potatoes. Only takes 6 minutes on high pressure and a natural release. Follow the safety precautions for your model of pressure cooker. I made this on 17 May 2018, and this is what mashed potatoes are supposed to taste like! These are outstanding!
Servings Prep Time
2-6 servings 5 minutes
Cook Time Passive Time
6 minutes 10-15 minutes
Servings Prep Time
2-6 servings 5 minutes
Cook Time Passive Time
6 minutes 10-15 minutes
Mashed Potatoes (Pressure Cooker)
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This will use either the steamer tray or basket that came with your pressure cooker or any steamer basket or trivet that will keep the potatoes above the water. This process cooks the potatoes with pressure and heat, they cannot get waterlogged or soggy like boiled potatoes. Only takes 6 minutes on high pressure and a natural release. Follow the safety precautions for your model of pressure cooker. I made this on 17 May 2018, and this is what mashed potatoes are supposed to taste like! These are outstanding!
Servings Prep Time
2-6 servings 5 minutes
Cook Time Passive Time
6 minutes 10-15 minutes
Servings Prep Time
2-6 servings 5 minutes
Cook Time Passive Time
6 minutes 10-15 minutes
Ingredients
Servings: servings
Instructions
  1. Wash and scrub your potatoes for unpeeled, or wash and peel, totally your preference. Quarter the potatoes.
  2. Add the water to your pressure cooker, insert the steamer tray or basket, add the potatoes and garlic to the tray or basket.
  3. Place the lid on and lock, add the weight (the jiggler), turn on the heat to high. when the jiggler starts to move and vent pressure, indication full pressure, start your timer for 6 minutes and reduce the heat to low or medium low to maintain full pressure.
  4. When 6 minutes have passed, turn off the heat and move the pressure cooker to an unused burner to cool and release the pressure naturally, about 10-15 minutes.
  5. When the pressure is fully released, open the lid.
  6. Transfer the potatoes to a medium sized pot (you can use a sturdy mixing bowl but I feel that a pot is much easier to work with) and using a potato masher, mash up the potatoes. Add a splash of milk and 2-4 tablespoons of butter and mash that in.
  7. Serve as side dish.
Recipe Notes

Low cost, and an energy and time saver as a bonus.

Inspired by the recipe Mashed Potatoes from Pressure Cooker Diaries.

Slow Cooker Breakfast Casserole II
Slow Cooker Breakfast Casserole II
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This sounds like a great breakfast casserole, this use stale bread (think just cubed and toasted dry, instead of hash browns, so good, on my to cook list. Remember, breakfast dishes always make great dinner dishes as well. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
6-7 hours
Servings Prep Time
6-8 servings 10 minutes
Cook Time
6-7 hours
Slow Cooker Breakfast Casserole II
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This sounds like a great breakfast casserole, this use stale bread (think just cubed and toasted dry, instead of hash browns, so good, on my to cook list. Remember, breakfast dishes always make great dinner dishes as well. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
6-7 hours
Servings Prep Time
6-8 servings 10 minutes
Cook Time
6-7 hours
Ingredients
Servings: servings
Instructions
  1. Cook the breakfast sausage in a non stick pan until cooked through and fat drained.
  2. Grease with butter your slow cooker insert, bottom and sides.
  3. Crack the eggs into a large mixing bowl, whisk until well mixed and frothy is ok. Add the milk and mustard, and season with salt and pepper as desired, whisk to combine.
  4. Place the cubed dried bread in an even layer in your slow cooker, then add the sausage, cheese, onion, and bell pepper.
  5. Pour in the eggs, push down the other ingredients as needed.
  6. Cover and set your slow cooker to Low setting for 6 to 7 hours. Check at 5 hours to be on the safe side, the dish is done when the eggs are set and the top is golden brown.
  7. Spoon into bowls and ad some nice toast and you have a meal, regardless of the time of day.
Recipe Notes

Low cost.

Shortcut: Breakfast Sausage.

Adapted from an internet recipe.

Spinach, Cheese & Rice Casserole
Spinach, Cheese & Rice Casserole
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Sounds great, on my to cook list for sure.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
6-8 servings 15 minutes
Cook Time
30 minutes
Spinach, Cheese & Rice Casserole
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Sounds great, on my to cook list for sure.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
6-8 servings 15 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C (350 F) and grease with butter a 7x11 baking dish.
  2. In a large mixing bowl, mix together the rice, butter, spinach, Cheddar cheese, 3/4 cup of Parmesan cheese, spring onion, garlic, milk, and eggs, season with salt and pepper as desired.
  3. Pour into the baking dish and sprinkle with the remaining Parmesan cheese.
  4. Bake for 25 minutes, uncovered, then optionally top with Mozzarella cheese and bake for 5 more minutes.
  5. Let casserole rest for 5 minutes (there is a lot of hot cheese in there), then serve as a light main dish or as a side dish with say, chicken or fish. Enjoy.
Recipe Notes

Figure 180 Baht for the Cheddar, 90 Baht for the Parmesan, and 90 Baht for the Mozzarella. For 6 servings, this is about $1.88 per serving.

Adapted from an internet recipe.

Chicken Noodle Soup Casserole
Chicken Noodle Soup Casserole
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This comes from a good friend and is perfect way to use leftover chicken noodle soup and vegetables. On my to cook list after I make a pot of homemade soup 🙂
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30 minutes
Chicken Noodle Soup Casserole
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This comes from a good friend and is perfect way to use leftover chicken noodle soup and vegetables. On my to cook list after I make a pot of homemade soup 🙂
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C (350 F).
  2. If the soup is really soupy, remove some of the broth. This recipe is assuming you have a good amount of homemade soup left over. Add the soup and the peas to a casserole dish or a 9x13 baking dish or even a 7x11 baking dish if you have less soup.
  3. Make your roux by melting the butter in a sauce pan then whisking in the flour, cook, while whisking, until it starts to turn a golden brown, then slowly whisk in the milk. Whisk until the roux is smooth.
  4. Pour the roux into the baking dish and mix with the soup and peas. Top with Parmesan cheese as you desire.
  5. Bake for 30 minutes, serve and enjoy.
Recipe Notes

Low cost as the soup and peas are paid for.

Variants: 1. Use peas and carrots in place of just peas.

Provided by good friend, Michelle (Percey) Butman and her original recipe is here.
United States.

Fresh Corn I (Pressure Cooker)
Fresh Corn I (Pressure Cooker)
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I like corn on the cob, and when I was growing, that was a favorite! Our family could put down some corn! This recipe uses milk and butter for more flavor infusing into the corn. This makes delicious corn! Follow all safety precautions for your pressure cooker.
Servings Prep Time
6-8 ears of corn 2 minutes
Cook Time
1 minute
Servings Prep Time
6-8 ears of corn 2 minutes
Cook Time
1 minute
Fresh Corn I (Pressure Cooker)
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I like corn on the cob, and when I was growing, that was a favorite! Our family could put down some corn! This recipe uses milk and butter for more flavor infusing into the corn. This makes delicious corn! Follow all safety precautions for your pressure cooker.
Servings Prep Time
6-8 ears of corn 2 minutes
Cook Time
1 minute
Servings Prep Time
6-8 ears of corn 2 minutes
Cook Time
1 minute
Ingredients
Servings: ears of corn
Instructions
  1. Add the milk, water, sugar, and salt to your pressure cooker and stir to mix, add the butter and place the corn in as well making two layers that are crossed.
  2. Place the lid on the cooker and lock, place on high heat to bring to full pressure as indicated by the jiggler moving and venting pressure. Lower heat to maintain full pressure. Start timing for 1 minute.
  3. When 1 minute has passed, turn off the heat and move the cooker to an unused burner to cool and release pressure on its own. When the lock has dropped and zero pressure remains in the vessel, open and serve corn as a side dish, enjoy.
Recipe Notes

Low cost.

Adapted from an internet recipe.