Author Archive
Mushroom Soup I
March 14, 2017 Lee
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Mushroom Soup I

This is based on the canned condensed cream of mushroom soup, do yourself a favor and make this from scratch, then follow this recipe. This comes from a good friend. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Lunch, Main Dish, Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 cans condensed cream of mushroom soup, OR make from a shortcut
  • 1 1/4 cups milk
  • 1 cup canned mushrooms, sliced, plus liquid

Instructions
 

  • Put everything in a saucepan and mix, heat, and serve.

Notes

Low cost.
This would pair perfectly with a grilled cheese sandwich to make a light meal.
Shortcut: Condensed Cream of Mushroom Soup.
Provided courtesy of good friend, Hans Schmidt.
United States.
* Best Value $1 or Less per Serving,5 Ingredients or Less,MUSHROOMS,SOUPS, STEWS, CHILI
Tomato Bacon Grilled Cheese
March 14, 2017 Lee
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Tomato Bacon Grilled Cheese

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.
Print Recipe
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Course Lunch, Main Dish
Cuisine American
Servings 2 sandwiches

Ingredients
  

  • 4 slices bread
  • 6 slices bacon
  • Cheddar cheese, sliced as needed
  • fresh tomatoes, sliced, as needed
  • butter, as needed

Instructions
 

  • Fry the bacon until crispy, then place on a paper towel to drain. A cast iron pan would be perfect for bacon.
  • 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.
  • When the bacon is cooked and drained and the tomato(s) and cheese sliced, time to assemble.
  • 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.
  • 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.
  • 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.
  • 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.

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.
* Best Value $1 or Less per Serving,BURGERS & SANDWICHES
Grilled Cabbage
March 9, 2017 Lee
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Grilled Cabbage

Sounds like a great side for when I fire up my grill for chicken.
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 head cabbage
  • 4 slices bacon
  • butter, as needed
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 2 tablespoons Parmesan cheese, grated

Instructions
 

  • Cut cabbage into four wedges. Place each wedge on a piece of doubled heavy duty foil. Spread butter on the cut sides of each wedge.
  • In a small bowl, mix together the salt, garlic powder, pepper, and cheese. Sprinkle all of this evenly over the wedges. Wrap a slice of bacon around each wedge.
  • Fold the foil around each wedge, sealing tightly. Grill over medium heat for 40 minutes, covered or until the cabbage is tender, turning twice, serve. Or you can bake this in a 180 C for 30 minutes.

Notes

Low cost.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,GRILLED / BBQ / SMOKER
Easy Peasy Crock Pot Chicken & Noodles
March 8, 2017 Lee
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Easy Peasy Crock Pot Chicken & Noodles

This sounds absolutely wonderful! Use the shortcut for the soup and you will have real condensed soup and not oil and water flavored chicken soup. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 7 hours
Total Time 7 hours 5 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4-5 chicken breasts, boneless, skinless
  • 2 cans condensed cream of chicken soup, OR make from a shortcut
  • 3 1/2 cups chicken broth, fresh or from powder
  • 1/2 cup butter, 1/2 standard block of butter
  • 500 grams dry egg noodles, I will use Fettuccine
  • salt and pepper

Instructions
 

  • Place everything except the noodles in a slow cooker, cook on Low setting for 5-6 hours.
  • Remove chicken, it may fall apart, shred with forks and return to the slow cooker. Add the egg noodles and mix in, cook for 2 more hours. Add salt and pepper to taste. Serve.

Notes

The chicken breasts would be 80-100 Baht for 4-5. Going with 100, and 4 servings, this is about 74 cents per serving.
Shortcut: Condensed Cream of Chicken Soup.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,Chicken - Slow Cooker
Mashed Potato Pie
March 8, 2017 Lee
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Mashed Potato Pie

This sounds really tasty as a side dish with meatloaf or a roast chicken or turkey. This is what I call a Leftover dish, using left over mashed potatoes, even the cottage cheese can be from a previous meal. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side
Cuisine American
Servings 8 servings

Ingredients
  

  • 2 cups mashed potatoes, leftovers are perfect, room temp
  • 2 eggs
  • 1/4 cup Cottage cheese, OR make from a shortcut
  • 1/4 cup sour cream, OR make from a shortcut
  • 2 spring onions, chopped, white and green
  • 2 slices bacon, chopped, fried crisp
  • 1/4 teaspoon garlic powder
  • 1/2 cup Cheddar cheese, shredded

Instructions
 

  • Preheat your oven to 190 C. Lightly butter a baking dish.
  • In a mixing bowl, beat the eggs and add in the cottage cheese and sour cream. Stir to combine and add the potatoes and remaining ingredients. Mix together well and pour into the baking dish.
  • Bake for 20 minutes on the center rack, then move the dish to the upper rack and cook for another 6-7 minutes or until it begins to get golden brown. Let sit for a couple minutes before slicing, serve as a side.

Notes

Low cost.
Shortcuts: Cottage Cheese, Sour Cream.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,LEFTOVERS,POTATOES,SIDES
French Toast Bread Pudding
March 8, 2017 Lee
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French Toast Bread Pudding

Sounds really good, on my to cook list. If you are not near a bakery to get challah, make from scratch in your bread machine. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 loaf challah, OR make from a shortcut
  • 8 eggs
  • 5 cups half and half, or milk
  • 3 tablespoons honey
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • pinch ground cinnamon
  • pinch ground nutmeg
  • 1/8 teaspoon salt
  • confectioners sugar, for serving
  • maple syrup, for serving

Instructions
 

  • Preheat your oven to 180 C. You will need a 9x13 baking dish, and a larger roasting pan that the baking dish will fit inside.
  • Slice your bread to 3/4 inch thick slices. Arrange the bread in two layers in a 9 by 13 by 2-inch baking dish, cutting the bread to fit the dish. Set aside.
  • In a large bowl, whisk together the eggs, half-and-half, honey, orange zest, vanilla, and salt. Pour the mixture over the bread and press the bread down. Allow to soak for 10 minutes.
  • Place the baking dish in a larger roasting pan and add enough hot water to the roasting pan to come an inch up the side of the baking dish. Cover the roasting pan tightly with aluminum foil, tenting it so the foil doesn't touch the pudding. Make two slashes in the foil to allow steam to escape. Bake for 45 minutes, remove the foil, and bake for another 40 to 45 minutes, until the pudding puffs up and the custard is set. Remove from the oven and cool slightly.
  • Cut into squares and lightly dust the tops with confectioners sugar, serve with maple syrup on the side.

Notes

Low cost.
Shortcut: Challah or Egg Bread (Bread Machine).
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
* Best Value $1 or Less per Serving,DESSERTS,EGGS - ALL,Eggs - Chicken
Challah or Egg Bread (Bread Machine)
March 8, 2017 Lee
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Challah or Egg Bread (Bread Machine)

Adapted from an internet recipe.
Easy enough sounding recipe, let the bread machine work for you.
Print Recipe
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Course Bread
Servings 1 750 g (1½ lb) loaf

Equipment

  • Bread Machine

Ingredients
  

  • ¾ cup milk
  • 3 eggs
  • 2 tablespoons butter, room temperature
  • 408 grams bread flour, 3 cups if no scale
  • ¼ cup sugar
  • 1½ teaspoons salt
  • 1½ teaspoons instant dry yeast

Instructions
 

  • Add ingredients to your bread machine in the order suggested by the manufacturer.
  • Select Basic Bread or White Bread setting, 750 g (1½ lb) loaf size, and Light Crust. Press start.
  • When the bake cycle has completed, turn out loaf to a rack to cool before slicing.
Bread & Pastry - Bread Machine
Root Beer BBQ Pork Ribs
March 8, 2017 Lee
2 Comments

Root Beer BBQ Pork Ribs

Sounds good, and the ribs I would use are the short ribs found in any Tesco or even fresh markets but watch the cook time. I will verify this when I make them. This is a slow cooker recipe that will also need your broiler as well. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 1/2 kilos pork ribs
  • 2 cans Root Beer, OR Ginger Ale aka Ginger Beer
  • 2 cups BBQ sauce, OR make from a shortcut
  • salt and pepper, as needed
  • spring onions, thinly sliced, for garnish

Instructions
 

  • These are the ribs I get at Tesco. Look for the strips that are meaty, remove the distorted bones on the ends and save for a soup if you wish, and just go with the nice straight bones. The bones are only about 3 inches long.
  • Remove silver skin from the back of the ribs if that is present. Cut the ribs into 3 bone sections, sprinkle generously with salt and pepper and place in the slow cooker.
  • Pour the root beer into the slow cooker, cover, and cook on Low setting for 5 hours, do not remove the cover.
  • Check the ribs at 5 hours, if very tender, you are almost done, if not tender, continue cooking and checking each hour. Once the ribs are tender, carefully remove from the pot and set on a foil lined baking sheet.
  • Brush the ribs with BBQ sauce and broil for a few minutes, charring a bit is ok, then flip the ribs over, brush more sauce, and broil for a few more minutes, again, a bit of char is ok. Remove to a serving tray, sprinkle some thinly sliced spring onion on, and serve.

Notes

Pork ribs are about 115 Baht/kilo. 1 1/2 kilo would be about 173 Baht. For 4 servings, this is about $1.27 per serving, over all good price for a quality meal, after all, who does not like ribs.
Shortcut: BBQ Sauce.
Provided courtesy of good friend, Stephen Connell.
United States.
* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,Pork - Slow Cooker
Basic Pinto Beans (Slow Cooker)
March 7, 2017 Lee
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Basic Pinto Beans (Slow Cooker)

Common recipe I have been making for years, and never the same.
I like beans and make a lot of items using dry beans to start with, and I have a lot of time on my hands so I go with slow cooked beans in my slow cooker as the standard. This recipe can be tailored at will with what you have on hand or what you want to use. This recipe is what I make but it also changes each time.
Print Recipe
Prep Time 1 day
Cook Time 10 hours
Total Time 1 day 10 hours
Course Side
Cuisine American
Servings 0

Equipment

  • Slow Cooker

Ingredients
  

  • 500 grams dry Pinto beans, (1 lb)
  • 250 grams sausage, or ham, or bacon, etc., (8 oz)
  • salt and pepper, to taste
  • ground cumin, to taste
  • dried oregano, to taste

Instructions
 

  • Sort the beans and remove any bad ones or debris, soak overnight.
  • Next day, drain and rinse the beans, add to your slow cooker. Add cut up sausage, ham, or bacon, add water to the slow cooker about 1 inch above the contents.
  • Cook on Low setting for 8-10 hours (I routinely start my beans about noon, cook until about 7 or 8 pm, leave in the pot and just start cooking the next day).
  • Season with some salt, black pepper, oregano, and cumin to your liking. Keeping mind, slow cookers will reduce the seasoning level the longer you cook.

Notes

Variants: Use any of the following, chopped onion, tomato paste, chopped chilies, ham, bacon, or even chicken, use chicken stock instead of water, you get the idea, tailor this at will.
5 Ingredients or Less,Sides - Slow Cooker
BLT Pasta Salad
March 7, 2017 Lee
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BLT Pasta Salad

This is really good! I made this for a party the family had on 13 Aug 2018, only one small portion left over for me the next day. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 20 minutes
Total Time 20 minutes
Course Side
Cuisine American
Servings 8 servings

Ingredients
  

  • 500 grams dry elbow macaroni, or any small pasta
  • 3 tablespoons rice vinegar, or cider vinegar
  • 8 slices bacon, chopped and fried crispy
  • 1 cup lettuce, chopped, or spinach
  • 2-4 spring onions, sliced, white and green parts
  • 3/4 cup mayo
  • salt and black pepper, to taste
  • 1/4 cup sour cream, OR make from a shortcut
  • 1 cup tomatoes, diced

Instructions
 

  • Cook the pasta until tender, drain and rinse under cold water to stop the cooking. Drain some more. Add the cooked bacon and mix in.
  • Gently mix in the rest of the ingredients to combine. Refrigerate for at least an hour.
  • Ready to serve.

Notes

Low cost.
Shortcut: Sour Cream.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,Sides - Salads