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24 Hour Chicken
June 2, 2022 Lee
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24 Hour Chicken

Just a Pinch Recipe Club, Jill Cooks, United States.
This sounds really good, and the sour cream I am going to prepare from a powder, and it is sour cream and onion powder.
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Prep Time 20 minutes
Cook Time 45 minutes
Passive Time 1 day
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Baking Sheet
  • Foil
  • Oven

Ingredients
  

  • 1½ kilo chicken pieces, legs, thighs, (2-3 lb)

For the Marinade

  • ½ cup sour cream
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon celery salt
  • ½ teaspoon dry mustard
  • ⅛ teaspoon black pepper

For the Coating

  • ¾ cup corn flake crumbs

Instructions
 

  • I am using chicken quarters that I separated into legs and thighs.
  • Add all the Marinade ingredients to a mixing bowl and stir together.
  • Add the chicken pieces and toss to coat. Cover and place in the fridge overnight.
  • When ready to bake, preheat your oven to 180° C (350° F). Line a baking sheet with foil.
  • Add the crumbs to a plate or tray, and roll chicken pieces to coat and place on the pieces on the baking sheet.
  • Bake for 45 minutes, turning the pieces over halfway through cooking.

Notes

Low cost.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Bonnie’s Potato & Onion Pie
May 23, 2022 Lee
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Bonnie's Potato & Onion Pie

Just a Pinch Recipe Club, Bonnie, United States.
This is from a friend on the Just a Pinch Recipe Club website. Easy to put together and it is delicious!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 1 hour
Course Side Dish
Cuisine American
Servings 6 servings

Equipment

  • Mandoline
  • Pie Dish (9 inch)
  • Oven

Ingredients
  

  • 1 kilo potatoes, peeled, sliced thin, (2 lb), a mandoline would be perfect for this.
  • 1 onion, peeled, cut in half, sliced thin
  • salt and pepper, as desired
  • 4 cloves garlic, minced
  • 2 cups cheese, your choice, shredded
  • ⅔ cup sour cream, or whipping cream, or milk, or a combination of any listed
  • ¼ cup Parmesan cheese, grated

Instructions
 

  • Prep the potatoes and onion. I used 5 medium potatoes for the 1 kilo and used a mandoline to slice the potatoes and onion.
  • Preheat your oven to 190° C (375° F), grease a large pie dish with butter. Sprinkle ½ the garlic in the pie dish. I used a 9 inch pie dish.
  • Add ½ the potatoes overlapping the slices.
  • Add ½ the onion slices on top of the potatoes, and sprinkle with salt and lightly with pepper, as desired.
  • Sprinkle ½ of the shredded cheese over the onion.
  • Repeat the layers starting with the remaining garlic, then potatoes, onion, salt and pepper. Add the sour cream, whipping, or milk, or any combination of these evenly over the top. I used ½ cup sour cream then added milk to bring it to ⅔ cup.
  • Sprinkle remaining shredded cheese over the top, then sprinkle on the Parmesan cheese.
  • Cover the dish with foil and bake for 30 minutes. Then uncover and bake for 30 minutes more.
  • Slice into wedges, serve as a side dish, enjoy.
#1 Go-To Recipes,POTATOES,SIDES
My Spaghetti Sauce
May 22, 2022 Lee
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My Spaghetti Sauce

Lee
I make this often and finally decided to write a recipe for it. This is a basic sauce but is well liked by myself and my Thai family. Link to the Shortcut is listed in the Notes section.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams ground pork, or beef, (1 lb), I typically use pork
  • 1 onion, diced
  • ½ tablespoon Italian seasoning, Shortcut
  • 2 cans tomato paste, (170 g / 6 oz cans)
  • 4 cans water
  • 2 tablespoons Italian seasoning, Shortcut
  • 1 tablespoon butter
  • 1 tablespoon sugar
  • salt, as desired
  • hot cooked spaghetti , for serving

Instructions
 

  • In a non stick pan, add the onion and ground pork, breaking up the meat with your spatula, and sprinkle with the ½ tablespoon of Italian seasoning. Cook, turning often until no pink remains and the meat is cooked through.
  • While the pork is cooking, in a large saucepan, add the tomato paste, water, sugar, and 2 tablespoons of Italian seasoning, place on low heat and whisk together. Simmer until hot, stirring often. When hot, add the butter and stir in. Taste and adjust as needed for salt or sugar.
  • When the pork is done, if any excess fat in the pan, drain that off, then add the cooked pork to the sauce and mix together. Taste, and adjust as needed with salt and or sugar. Continue to simmer on low heat for another 15 minutes.
  • Cook spaghetti in a pot of salted boiling water until tender, drain.
  • Serve sauce over spaghetti, enjoy.

Notes

Shortcut: Italian Seasoning, Perfect Hard Boiled Eggs.
Variants: 1. Add some hard boiled eggs to the sauce while it does the final simmer so the eggs can heat through. 2. Add sautéed mushrooms. 
* Best Value $1 or Less per Serving,BEEF,PORK
Seasoned Rice II
May 14, 2022 Lee
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Seasoned Rice II

Spend with Pennies, Holly, Canada.
This recipe comes from a friend with amazing recipes. I made this on 17 Jun 2022, and it was very well liked by the family, this will be a regular now. I use my basic Cook/Warm, 1 liter (1 quart), rice cooker to prepare this.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 4 servings

Equipment

  • Rice Cooker

Ingredients
  

  • 3 tablespoons butter, divided
  • ¼ cup onion, diced
  • 2 cloves garlic, minced
  • 1 cup dry Jasmine rice
  • 2 cups beef broth, (I use OXO brand)
  • 2 tablespoons light soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried parsley

Instructions
 

  • Add 2 tablespoons of the butter to your rice cooker and set to Cook setting, leaving cooker uncovered. When the butter is melted, add the onion. Cook, stirring often, until the onion is almost softened.
  • Stir in the garlic, then add the rice. Stir to coat with the butter and continue cooking uncovered until the rice is just starting to toast and slightly brown.
  • Add the broth, soy sauce, Worcestershire sauce, and parsley. Stir together. Cover and let the cooker complete the Cook cycle.
  • When the cooker switches to Warm setting, unplug or turn off cooker and let rice sit, still covered, for another 5 minutes.
  • Open the lid, add the remaining 1 tablespoon of butter, and fluff with a rice paddle.
  • Serve as a side dish with any main dish. Enjoy.

Notes

Variants: 1. Added a diced bell pepper. 2. Add sautéed mushrooms. 
#1 Go-To Recipes,Seasoned Rice - Rice Cooker,Sides - Rice Cooker
Thai Chicken & Potato Soup
May 11, 2022 Lee
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Thai Chicken & Potato Soup

Rrayada Thayer, Thailand.
My wife and niece make this soup often, and it is delicious! I was intrigued when I first saw this made as I have rarely seen Thais use potatoes. This is a basic non spicy soup made with fresh and common ingredients. This is normally served with rice on the side but can certainly be enjoyed as is.
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Prep Time 20 minutes
Cook Time 40 minutes
Course Main Dish, Soup
Cuisine Thai
Servings 8 servings

Ingredients
  

  • 2 quarts water
  • 3 cloves garlic, peeled
  • 1 kilo chicken wing sticks, (drumettes), (2 lb)
  • 1 cube chicken stock
  • 4 potatoes, peeled, cut into chunks
  • 3 onions, peeled, cut into wedges
  • 4-5 plum tomatoes, cut into wedges
  • 1 teaspoon salt
  • 1 teaspoon MSG, optional
  • 2 tablespoons thin soy sauce, (light soy sauce)
  • 2-3 bunches Chinese celery
  • 2-3 spring onions
  • hot cooked rice, for serving, optional

Instructions
 

  • Prep the wings. These were cut from full wings.
  • Prep the potatoes and onion.
  • Prep the tomatoes, and more onions were prepped as well.
  • Chinese celery is quite thin, the stalks and leaves are used. The celery has the roots in this photo on right, two bunches were used. The coriander underneath was used in another recipe.
  • Cut the celery and spring onion (white and green parts) into 2 inch pieces.
  • Add the water and garlic to a large pot, bring to a boil.
  • After a few minutes, add the stock cube and the wing sticks. Let the pot come to boil, and occasionally skim any foam off the top. Cook until the wings are just cooked through.
  • Now add the potatoes and let the pot come to a boil again, cook until the potatoes are just fork tender.
  • Then add the onions and tomatoes, reduce heat to medium low and cook until the onion is tender.
  • Once the onion is tender, add the salt, MSG (if using), and soy sauce, stir and taste, adding salt as desired. Then turn off the heat, leaving pot on the same burner, and add the celery and spring onion.
  • Once the celery and spring onion is wilted, give the soup a stir.
  • Ladle into serving bowls, enjoy. Serve as is or with rice on the side.

Notes

Low cost per serving.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: THAI,SOUPS, STEWS, CHILI
Asian Chicken & Corn Soup (Pressure Cooker)
May 10, 2022 Lee
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Asian Chicken & Corn Soup

Just a Pinch Recipe Club, Lisa G., United States.
This recipe on comes from the Just a Pinch Recipe Club site and is slightly modified to use a pressure cooker for the chicken. and it delicious soup! I use my 9 liter (9½ quart) stove top pressure cooker with a pressure of 80 kPa (12 psi), so this will work equally well with electric pressure cookers. Follow all safety precautions for your model of pressure cooker. If you do not have a pressure cooker, just cook in a saucepan on the stove.
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Prep Time 20 minutes
Cook Time 40 minutes
Passive Time 2 hours
Total Time 3 hours
Course Main Dish
Cuisine Asian
Servings 6 servings

Equipment

  • Pressure Cooker

Ingredients
  

For the Chicken

  • 3 chicken breasts, boneless
  • 1 onion, peeled, quartered
  • 2 cloves garlic, peeled, cut in half
  • ½ tablespoon black peppercorns
  • 2 quarts water, (8 cups)

For the Soup

  • 1 can whole kernel corn, drained, (425 g/15 oz can)
  • 2 cans creamed corn, (410 or 565 g/15 or 20 oz each)
  • 4 cups chicken broth
  • 2 tablespoons sesame oil, divided
  • 1 teaspoon ground ginger, or 1 tablespoon grated fresh ginger
  • salt and white pepper, as desired

Instructions
 

For the Chicken

  • Place all the Chicken ingredients in your pressure cooker, place the lid on and lock and place the weight on. Turn on heat to high, when the weight starts to move, venting pressure, reduce heat to low or medium low to just keep the weight moving and venting. Start your timer at this point for 2 minutes.
  • After 2 minutes have passed, turn off heat and carefully move cooker to an unused burner and allow a natural pressure release, meaning just let it sit and cool until you have indications of zero pressure in the cooker, takes about 15-20 minutes.
  • When you have indications of zero pressure, remove the weight then remove the lid. Allow the chicken and broth to cool to room temperature, this ensures juicy chicken.
  • Remove the chicken to a cutting board. Remove skin, and cut each breast into thirds, then shred each part and place in a dish, set aside.
  • Pour the broth through cheesecloth and pour into quart jars, cover and place 1 jar in the fridge for use in another recipe. There, you just cooked the chicken for this recipe as well as the broth, and you have another quart of broth for use in another recipe.

For the Soup

  • In a pot, add all the cans of corn, 1 tablespoon of sesame oil, and 1 quart of your broth you made. Cook on low heat for 20 minutes, stirring occasionally.
  • Heat another tablespoon of sesame oil in a non stick pan, when hot add the chicken and sprinkle with the ground ginger, toss chicken to mix in the ginger. Cook for 2-3 minutes, stirring often.
  • Add the chicken to the soup, taste, and season with salt and white pepper as desired. Continue cooking the soup for another 20 minutes, stirring occasionally.
  • Ladle into bowls, serve and enjoy.

Notes

Low cost per serving.
Variant: 1. Serve with hot cooked rice or noodles.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,Soups, Stews, Chili - Pressure Cooker
Cranberry Seasoned Rice (Rice Cooker)
May 9, 2022 Lee
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Cranberry Seasoned Rice (Rice Cooker)

Adapted from an internet recipe.
This is an excellent seasoned rice dish. I made this for the family on 12 May 2022, and the 4 of us devoured this, very tasty rice with the fresh parsley and dried cranberries. I use my small basic Cook/Warm 1 liter (1 quart) rice cooker for this.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 4 servings

Equipment

  • Rice Cooker

Ingredients
  

  • 2 tablespoons butter
  • ½ onion, diced
  • 1 cup dry Jasmine rice
  • 1 bay leaf
  • 1½ cups chicken broth
  • ¼ cup fresh parsley, chopped
  • ⅓ cup dried cranberries

Instructions
 

  • Add the butter to your rice cooker and set to the Cook setting. When the butter is melted, add the onion. Cook stirring often until the onion nearly softened.
  • Add the rice and stir to mix in the butter, continue cooking, stirring often.
  • Cook until the rice is just starting to very lightly brown.
  • Stir in the broth, add the bay leaf, and cover. Now let the cooker complete the Cook cycle.
  • When the cooker switches to Warm setting, unplug or turn off the cooker, uncover and remove the bay leaf. Fluff with a rice paddle then mix in the parsley and cranberries.
  • Serve as a side dish with any main dish, enjoy.
#1 Go-To Recipes,Seasoned Rice - Rice Cooker,Sides - Rice Cooker
Sardine Sandwich III
May 1, 2022 Lee
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Sardine Sandwich III

Ayam Brand, Malaysia.
Sounds like an excellent sardine filling for a sandwich. This should make 1 thick sandwich or 2 leaner ones, I will sort this when I make it.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Lunch, Main Dish
Cuisine Asian
Servings 1 sandwich

Ingredients
  

  • 1 tin sardines in olive oil, drained
  • 4 green olives, chopped
  • 1 shallot, finely diced
  • 2 slices bread, of your choice

Instructions
 

  • Add the drained sardines, olives, and shallot to a mixing bowl and mix with a fork to combine.
  • Spread mixture on a slice of bread of your choice, top with another slice.
  • Enjoy.

Notes

Fair cost depending on where you source the sardines from. Sardines in olive oil is not common in Thailand.
Variant: 1. Toast the bread before making the sandwich.
* Fair Value $1.01 to $1.50 per Serving,BURGERS & SANDWICHES
Herbes de Provence
May 1, 2022 Lee
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Herbes de Provence

Adapted from an internet recipe.
This is a cheater recipe to make the Herbes de Provence spice mix.
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Prep Time 10 minutes
Cuisine French
Servings 0

Equipment

  • Spice Grinder

Ingredients
  

  • 1 tablespoon dried thyme
  • 1 tablespoon dried basil
  • 1 tablespoon dried rosemary, crushed in spice grinder or finely chopped
  • 1 tablespoon dried tarragon
  • 1 tablespoon dried summer savory
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried oregano
  • 1 bay leaf, crushed

Instructions
 

  • Add all ingredients to a bowl and mix together. Store in an airtight container and use as called for in recipes.

Notes

Used in Recipes Listed on this Site:
Ingredients - Spice Mixes
Linda’s Biscuits
April 29, 2022 Lee
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Linda's Biscuits

Just a Pinch Recipe Club, Linda Smith, United States.
I found this recipe on the Just a Pinch Recipe Club site and not only did it sound easy, it is, and make excellent biscuits as well! Link to the Shortcut is listed in the Notes section.
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Prep Time 10 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine American
Servings 9 biscuits

Equipment

  • Oven
  • Baking Pan (9x9 inch)

Ingredients
  

  • ½ cup butter, melted
  • 2½ cups all purpose flour
  • 2 teaspoons salt
  • 4 teaspoons baking powder
  • 4 teaspoons sugar
  • 2 cups buttermilk, Shortcut

Instructions
 

  • Preheat your oven to 230° C (450° F), pour the melted butter in the baking pan.
  • To a mixing bowl, add the flour, salt, baking powder, and sugar. Whisk together.
  • Add the buttermilk and stir to mix together well.
  • Pour the batter into the baking pan and spread out evenly.
  • Bake for 25 minutes or until golden brown.
  • Cut into 9 squares, remove from pan and split in half, enjoy with butter, jam, or a gravy of your choice.

Notes

Shortcut: Buttermilk.
#1 Go-To Recipes,BREAD & PASTRY,SIDES