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Sardine & Cheese Wontons
November 24, 2018 Lee
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Sardine & Cheese Wontons

Ayam Brand, Malaysia.
This recipe comes from the Ayam brand website in Malaysia. I will verify the number of wontons made for this. Link to the Shortcut is listed in the Recipe Notes sections.
Print Recipe
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Malaysian
Servings 50 wontons

Ingredients
  

  • 1 tin sardines in olive oil, (120 g / 4¼ oz, Ayam or other brand), Shortcut
  • 2 packages wonton skins
  • 50 grams cheese, your choice, cut into small cubes, (1¾ oz)
  • 2 spring onions, finely sliced, white and green parts
  • 50 grams carrot, finely diced (1¾ oz)
  • salt and pepper, as desired, to taste
  • 1 egg, lightly beaten
  • cooking oil, for frying

Instructions
 

  • In a mixing bowl, add the sardines and the oil from the tin. Mash with fork and mix in the oil.
  • Add the carrot and spring onion and mix in, season with salt and pepper to taste if desired. (I use a mandolin with a julienne blade and chop after, resulting in a fine dice.)
  • Beat the egg in a small bowl and set that near you. Place a wonton skin on your work surface with a corner pointed towards you.
  • Place a teaspoon of the sardine mixture in the center of the skin, place a cube of cheese on top. Brush the 2 edges of the skin that are farthest away from you with some beaten egg.
  • Take the corner closest to you and fold away from you to the opposite corner and pat down the edge to seal the wonton. Set the wonton on a plate, there, you just made a wonton.
  • Repeat using the rest of the sardine mixture and wonton skins.
  • Heat oil in a pan for shallow frying, about ½ inch oil. When hot but not smoking, add some wontons and fry until golden brown on the bottom, then turn them over and fry the other side. Remove to paper towels to drain.
  • Serve and enjoy with dipping sauces of your choice.

Notes

Shortcut: Sardines in Olive Oil (Slow Cooker).
: MALAYSIAN,APPETIZERS / SNACKS,FISH - ALL,Fish - Sardines
Stuffing Casserole
November 22, 2018 Lee
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Stuffing Casserole

A wonderful twist on stuffing. I made this on 21 Nov 2018 and it is delicious. You can use left over stuffing from a previous meal, 3 cups, or you can make a box of Stove Top stuffing, which also makes 3 cups. Or in my case, I made homemade Stove Top stuffing (it's easy!) Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Dish, Side
Cuisine American
Servings 9 servings

Ingredients
  

  • 3 cups bread stuffing, (Shortcut)
  • 1 cup milk
  • 1/2 cup whipping cream, or evaporated milk
  • 3 eggs
  • 2/3 cup Parmesan cheese, grated
  • 1/8 teaspoon salt
  • black pepper, as desired
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon dried oregano

Instructions
 

  • For the stuffing, if you made a large batch previously and have 3 cups left over, you can use that. You can also prepare a box of Stove Top stuffing, which will also yield 3 cups. You can also use the shortcut listed below to make your own Stove Top stuffing.
  • Preheat your oven to 180 C (350 F). Grease a 9x9 baking dish with butter. Add the stuffing to the dish.
  • In a mixing bowl, whisk together the remaining ingredients except the cheese. Pour over the stuffing, then sprinkle the cheese evenly over the top.
  • Place in the oven and bake for 40-45 minutes or until the casserole is browned and set. To check the set, insert a toothpick in the center and when it comes out clean, it is set. Remove from the oven and let cool for a few minutes.
  • Slice into 9 squares and serve as a side dish
  • Or even as a filling dish on its own with a vegetable side dish.

Notes

Low cost.
Shortcut: Stove Top Stuffing.
Recipe adapted from Just A Pinch Recipe Club, Bonnie O, and the original recipe is here.
United States.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,CASSEROLES,SIDES
Tomato Egg Drop Soup
November 21, 2018 Lee
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Tomato Egg Drop Soup

This recipe for Tomato Egg Drop Soup is from China Sichuan Food.
This is a Chinese soup and a light broth, unlike tomato soups in the west. This comes from a good friend in Sichuan, China, and so far, her recipes are perfect. There is as many ways to make an egg drop soup, this one uses no chicken stock. I look forward to making this and of course, tasting it.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 2 servings

Ingredients
  

  • 2 large tomatoes
  • 4 cups water, (1 quart)
  • 2 eggs
  • 2 tablespoons corn starch
  • 3 tablespoons water
  • 2 tablespoons cooking oil
  • 1 tablespoon light soy sauce
  • 1 1/2 teaspoons fresh ginger, finely minced or grated
  • 1/8 teaspoon white pepper powder
  • 1 spring onion, sliced, white and green, for garnish
  • fresh coriander, chopped, for garnish

Instructions
 

  • Core and dice one tomato. The other tomato, core and slice. Add the eggs to a bowl and beat with a fork.
  • In a medium saucepan, heat the oil, when hot, add the diced tomato and cook until the oil turns red.
  • Add the 4 cups of water and the ginger to the pot and bring to a boil, then add the white pepper, soy sauce, and tomato slices.
  • While waiting for the soup to boil, mix together the corn starch and 3 tablespoons of water to make a thickening slurry. When the soup is boiling, stir in the slurry.
  • Drizzle in the beaten eggs, if you want smaller egg pieces, slowly stir while adding the eggs, for large egg pieces, called flowers, do not stir, just drizzle in, when the egg is set, then stir.
  • Once the soup is stirred after adding the eggs, remove from heat, stir in some of the spring onion and coriander.
  • Ladle into serving bowls and top each with remaining spring onion and coriander. Enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,: CHINESE,SOUPS, STEWS, CHILI
Tomato Noodles with Fried Egg (西红柿打卤面)
November 21, 2018 Lee
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Tomato Noodles with Fried Egg (西红柿打卤面)

This recipe for Tomato Noodles with Fried Egg is from China Sichuan Food.
This recipe comes from a friend in Sichuan, China, and sounds delicious. The noodles are not made from tomatoes, tomatoes, eggs and garlic are cooked together and mixed with noodles of your choice. On my to make and taste list.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 2 servings

Ingredients
  

  • 3 medium tomatoes, diced, juicy tomatoes are preferred
  • 3 eggs, whisked
  • 3 cloves garlic, smashed and minced
  • 2 spring onions, sliced, white and green parts separated
  • 2 teaspoons salt, or to taste
  • 2 teaspoons sesame oil
  • 1 tablespoon vegetable oil
  • 200 grams dried noodles, your choice, (7 oz)
  • tomato ketchup, if needed in Step 2

Instructions
 

  • Heat the oil in a wok or non stick pan on medium heat, when hot, add the white part of the spring onions and garlic, stir fry until fragrant, just a minute or two.
  • Add the tomatoes and cook, stirring often, until mixture is mostly juice. If your tomatoes were not juicy enough, add a tablespoon of tomato ketchup and stir that in.
  • Increase the heat to medium high, drizzle in about 1/3 of the whisked eggs into the tomato sauce, wait about 10-20 seconds for the egg to firm up, give the sauce a quick stir and drizzle another 1/3 of the egg into the sauce, wait again, quick stir, then drizzle in the last 1/3 of egg, wait, quick stir. Remove from heat and set aside.
  • Cook the noodles in a saucepan of boiling water until tender, time will depend on the noodles you are using.
  • Drain the noodles, then mix the sauce into the noodles.
  • Divide between two bowls and garnish with the sliced green part of the spring onion. Enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,: CHINESE,EGGS - ALL,Eggs - Chicken,PASTA
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
Servings 0

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