Deviled Egg Pasta Salad
Deviled Egg Pasta Salad
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I love deviled eggs and pasta salad, so this sounds really good! On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Prep Time
30 minutes
Passive Time
2-3 hours
Prep Time
30 minutes
Passive Time
2-3 hours
Deviled Egg Pasta Salad
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I love deviled eggs and pasta salad, so this sounds really good! On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Prep Time
30 minutes
Passive Time
2-3 hours
Prep Time
30 minutes
Passive Time
2-3 hours
Ingredients
Servings:
Instructions
  1. Cook the pasta in a pot of salted water until tender, drain and run under water to cool it down. Add to a large mixing bowl after it is well drained.
  2. Cut the eggs in half, remove yolks and place in a separate bowl, chop the egg whites and add to the pasta along with the pickles, onion, celery, and olives.
  3. Mash the yolks with a folk and mix in the salt, pepper, mustard, and mayo. Then mix in the paprika.
  4. Mix together the pasta, egg whites, and vegetables. Then add the yolk mixture and mix everything together until well coated.
  5. Refrigerate for at least 2-3 hours before serving. Garnish with a light sprinkling of paprika if desired.
  6. Serve and enjoy.
Recipe Notes

Low cost.

Shortcuts: Fridge Dill Pickles, Perfect Hard Boiled Eggs.

Variant: 1. Top with sliced hard boiled eggs before serving.

Tuna Loaf
Tuna Loaf
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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.

Shrimp Omelet
Shrimp Omelet
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is basically a Thai style omelet but without any folding, the filling is just mixed into the beaten eggs.
Servings Prep Time
1-3 servings 20 minutes
Cook Time
5-8 minutes
Servings Prep Time
1-3 servings 20 minutes
Cook Time
5-8 minutes
Shrimp Omelet
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is basically a Thai style omelet but without any folding, the filling is just mixed into the beaten eggs.
Servings Prep Time
1-3 servings 20 minutes
Cook Time
5-8 minutes
Servings Prep Time
1-3 servings 20 minutes
Cook Time
5-8 minutes
Ingredients
Servings: servings
Instructions
  1. For the shrimp, cook them with any method you prefer, such as steaming, boiling, or sauteing. If the shrimp you are using are sort of big, go ahead and chop them into 3/4 inch pieces. For these, I just dropped them into a small pot of boiling water, when they turn pink, drain and drop into cold water to stop the cooking process.
  2. Crack the eggs into a bowl and beat well, season with white pepper powder as desired. Get everything else chopped, here, everything ready.
  3. Heat a large non stick pan with a good splash of oil, hot but not smoking.
  4. When the oil is hot, add the shrimp, spring onion, and cilantro into the eggs and mix together.
  5. Pour the egg mixture all at once into the pan, it will puff as well.
  6. Use a spatula and lift up the sides to let the egg mixture run onto the hot pan. Cook until the bottom is set and golden brown.
  7. Flip the omelet over and cook until the bottom is now set.
  8. Flip one more time and serve. This was my dinner last night, can also serve family style and just place the plate in the center of the table and everyone can dig in.
Recipe Notes

Low cost.

Common method to make a Thai Omelet.

Salmon Loaf
Salmon Loaf
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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. 

Oyster Mushroom Soup
Oyster Mushroom Soup
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds perfect for a soup and is a great use of these delicious mushrooms. This has lots of possibilities and I look forward to creating some tasty soups with this recipe as a base.
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Oyster Mushroom Soup
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds perfect for a soup and is a great use of these delicious mushrooms. This has lots of possibilities and I look forward to creating some tasty soups with this recipe as a base.
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. In a medium size pot, add the water, ginger, and mushrooms and bring to a boil. Once at a boil add the salt boil for for 2 minutes.
  2. Reduce heat to a simmer and slowly pour in the the beaten egg around the pot, no stirring yet, wait until the egg is starting to set, about 1 minute then sprinkle in the spring onion and give the pot a gentle stir.
  3. Ladle the soup into two serving bowls and drizzle with sesame oil as desired, and sprinkle with white pepper, also to taste.
  4. Serve with additional spring onions if desired.
Recipe Notes

Low cost.

Inspired by the recipe Quick Oyster Mushroom Soup from Spice the Plate

Omurice (오므라이스)
Omurice (오므라이스)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds good, and is a first for me to have Korean writing on the site as well, which is always cool to add the other languages. This is a fried rice dish inside an omelet. Originating in Japan then spread to other Asian countries. The main flavoring, ketchup 🙂
Servings Prep Time
2 servings 20 minutes
Servings Prep Time
2 servings 20 minutes
Omurice (오므라이스)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds good, and is a first for me to have Korean writing on the site as well, which is always cool to add the other languages. This is a fried rice dish inside an omelet. Originating in Japan then spread to other Asian countries. The main flavoring, ketchup 🙂
Servings Prep Time
2 servings 20 minutes
Servings Prep Time
2 servings 20 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large non stick skillet on medium heat with 2 tablespoons of oil, when hot, add the onion, spring onion, carrot, and pork. Stir fry until the pork is cooked through and the onion is soft, then stir in the soy sauce and season with salt and pepper as desired.
  2. Add the rice, stirring to break up any clumps until it is mixed well, then add the ketchup, taste, and season with salt and pepper as desired. Transfer to a bowl.
  3. Same pan, heat a small amount of olive oil, while the oil is heating, break two eggs into a small bowl, whisk with a fork and add a pinch of salt and pepper if desired. Add the eggs to the hot pan and swirl them around to cover the bottom of the pan.
  4. When the bottom is set and the top of the eggs are a bit runny, turn off the heat and spoon in half of the rice mixture down the center of the eggs.
  5. Fold over both sides and and slide the omelet to the side of the pan, then flip onto a plate. Repeat the process for the second omelet.
  6. Drizzle some ketchup on the top of each and serve.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Minced Chicken Oven Dish
Minced Chicken Oven Dish
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a basic Indonesian dish and it sounds really good, and easy to prepare. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
30-40 minutes
Minced Chicken Oven Dish
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a basic Indonesian dish and it sounds really good, and easy to prepare. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
30-40 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C (350 F). Lightly grease a 8x8 baking dish with butter.
  2. In a mixing bowl, add the chicken, onion, celery, garlic, pepper, salt, nutmeg, and broth. Mix together with a large spoon, no need to get your hands involved with this.
  3. Fold the potatoes into the mixture.
  4. Add the chicken mixture to the baking dish and spread out evenly. Pour the beaten egg onto the chicken.
  5. Sprinkle breadcrumbs over the top then add a few chunks of butter.
  6. Place in the oven and bake for 30 minutes, check the doneness of the chicken and if not done bake for another 5-10 minutes.
  7. Serve with rice for a simple and enjoyable meal.
Recipe Notes

Low cost.

Shortcut: Breadcrumbs.

This recipe for Minced Chicken in Oven Dish is from Pisang Susu.
Netherlands.

Slow Cooker Breakfast Casserole II
Slow Cooker Breakfast Casserole II
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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.

Chicken Macaroni Salad
Chicken Macaroni Salad
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a Filipino version of macaroni salad, many cultures have their own versions, just like chicken noodle soup is found many cultures. This sounds really good and is on my to cook list for sure as I do love a good pasta salad.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
20 minutes
Chicken Macaroni Salad
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a Filipino version of macaroni salad, many cultures have their own versions, just like chicken noodle soup is found many cultures. This sounds really good and is on my to cook list for sure as I do love a good pasta salad.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a pot of salted water to boiling then cook the macaroni to tender, drain and set aside.
  2. Cook the chicken any way that you like, steamed, boiled, oven baked. If boiling, and you have the time, add trinity and make some broth while you are at, also, let the pot cool to cool temp before taking the chicken out, this will result is juicier chicken.
  3. Drain the pickle relish and the pineapple, this is so you do not make a soggy salad, no one likes a soggy salad 😉
  4. After everything is cooked, drained, chopped, and cooled, place everything, except the mayo, in a large mixing bowl and gently toss to mix.
  5. Ad the mayo and gently mix to make sure everything is coated well. Cover and place in the fridge to chill until serving, chill for about 2-3 hours.
  6. Serve as a side dish with chicken from the BBQ, grilled sausages, etc. Enjoy.
Recipe Notes

Low cost.

Adapted from an internet recipe.