Author Archive
Budget Crab Cakes
I found this recipe on a YouTube cooking channel and I absolutely love the use of imitation crab. I made these on 1 Aug 2021, this will be a regular for us now!
Ingredients
- 500 grams imitation crab sticks, chopped, (1 lb)
- 1 egg, beaten
- 1 cup spring onion, sliced
- ½ cup mayo, and as needed
- 1 cup saltine crackers, crushed
- 1 teaspoon smoked paprika
- 1 cup dry bread crumbs
- vegetable oil , as needed, for frying
Instructions
- To a mixing bowl, add the first 6 ingredients.
- Mix together, if mixture is too dry, mix in mayo 1 tablespoon at a time until you get the consistency to shape mixture into patties.
- Set out a plate and add the breadcrumbs. Set out 2 more plates or a tray to place patties on.
- Shape mixture into 9-12 patties, roll each in bread crumbs and place on the parchment. Place in the fridge to chill for 1 hour. (I made 9 patties.)
- When you are ready to cook, heat some vegetable oil in a large pan, when hot, fry patties, working in batches.
- Fry until golden brown, turn them over and brown the other side. Drain on paper towels.
- Serve and enjoy.
Notes
Low cost per serving.
Three-cheese Lasagna
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 170 grams dry wide egg noodles, (6 oz)
- 1 packet spaghetti sauce mix, (1½ oz / 42 g), Shortcut
- 1 can tomato paste, (6 oz / 170 g)
- 1 egg, beaten
- 1½ cups cottage cheese, Shortcut
- 1 teaspoon salt
- 225 grams Mozzarella cheese, sliced
- ¼ cup Parmesan cheese, grated
Instructions
- Cook the noodles in a pot of boiling salted water until just tender. Drain.
- Prepare the spaghetti sauce according to the package instructions, using the tomato paste listed in this recipe.
- In a mixing bowl, add the egg, cottage cheese, and salt. Mix together.
- Preheat your oven to 190° C (375° F), get out a 7x11 inch baking pan, and grease with butter or cooking spray.
- Place ½ the drained noodles in the prepared baking pan.
- Top that with ½ the spaghetti sauce.
- Top that with ½ the cottage cheese mixture.
- Top that with ½ Mozzarella cheese and sprinkle with ½ the Parmesan.
- Repeat in the same order, ending with the Parmesan.
- Bake for 30 minutes. Let rest for 15 minutes.
- Serve and enjoy.
Notes
Fair cost per serving depending on the cottage cheese and Mozzarella. Use the shortcut for the cottage cheese to make this a Low or near Low cost per serving meal.
Shortcuts: Cottage Cheese, Spaghetti Sauce Mix.
Oven Spanish Rice
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Casserole (1½ quart)
Ingredients
- 2 tablespoons butter
- ½ cup onion, diced
- ½ cup green bell pepper, diced
- 1 packet spaghetti sauce mix, (1½ oz / 42 g), Shortcut
- 2 cans diced tomatoes, (14½ oz / 411 g)
- 1 cup dry white rice, rinsed
- ½ teaspoon salt
- ½ cup water
- ½ cup Cheddar cheese, shredded
Instructions
- In a large non stick pan, sauté the onion and bell pepper in the 2 tablespoons of butter until soft but not browned.
- Stir in the packet of spaghetti sauce mix, then stir in the tomatoes, rice, salt, and water. Simmer 10 minutes.
- While the rice mixture is simmering, preheat your oven to 180° C (350° F), get out a 1½ quart casserole and grease with butter or cooking spray.
- Pour rice mixture into the prepared casserole and bake for 30 minutes or until rice is tender.
- Sprinkle with the cheese, serve, and enjoy.
Notes
Low cost per serving.
Shortcut: Spaghetti Sauce Mix.
Fiesta Seasoning Mix
This recipe is from a friend on social media and this spice mix sounds very good and would be great for tacos or enchiladas. This is on my make, taste list.
Ingredients
- 2 tablespoons ancho chili powder, or chili powder of your choice
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
Instructions
- Whisk together all ingredients, store in an airtight container for up to 6 months.
- To use, simply mix 2-3 tablespoons into browned, drained, ground beef and use in tacos or enchiladas.
Spaghetti Sauce Mix
I got this from the internet doing a search, it does sound very good, and easy to put together, then you just need a few items to make spaghetti sauce. On my to make and taste list.
Ingredients
For the Mix
- ¼ cup cornstarch
- ¼ cup dried minced onion, OR 2 tablespoons onion powder
- 3 tablespoons dried celery flakes, OR 1 tablespoon celery seed
- ¼ cup dried parsley flakes
- 2 tablespoons Italian seasoning, Shortcut
- 4 teaspoons salt
- 4 teaspoons sugar
- 2 teaspoons dried minced garlic, OR 1 teaspoon garlic powder
To make the Sauce
- 500 grams ground beef, (1 lb)
- 2 cups water
- 1 can tomato paste, (6 oz / 170 g)
- ¼ cup spaghetti mix
Instructions
To make the Mix
- Mix together all the Mix ingredients and store in an airtight container until use. This makes 4 batches, ¼ cup each.
To make the Sauce
- Cook the ground beef in a large non stick pan, breaking it up with your spatula, when browned and no pink is visible, drain excess fat.
- Stir in water, tomato paste, and the ¼ cup of mix. Bring to a boil and stir for 2 minutes.
- Reduce heat to a simmer, cover, and cook 20 minutes, stirring occasionally.
- Serve over your favorite pasta, enjoy.
Notes
Shortcut: Italian Seasoning.
Parsley Rice Squares with Chicken
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 3 cups cooked rice
- 1 cup fresh parsley, chopped
- ¾ cup Cheddar cheese, shredded
- ⅓ cup onion, finely diced
- 1 teaspoon salt
- ½ teaspoon MSG
- 3 eggs, beaten
- 1½ cups milk
- 1½ teaspoons Worcestershire sauce
- 2 cans chicken a la king, (10½ oz / 298 g each), Shortcuts
Instructions
- Preheat your oven to 165° C (325° F), get out a 7x11 inch baking pan and grease with butter or cooking spray.
- In a large mixing bowl, add the first 6 ingredients and mix together.
- In another mixing bowl, mix together the eggs, milk, and Worcestershire sauce, add to the rice mixture and stir together.
- Pour mixture into the prepared baking pan.
- Bake for 40 minutes or until just set.
- Just before the casserole is done, add the 2 cans of chicken a la king to a saucepan and place on medium low heat and heat through until hot, stirring occasionally.
- Cut into squares and place on plates, spoon over chicken a la king, enjoy.
Notes
I am going to say Low cost per serving when using one of the shortcuts for chicken a la king, as the canned variety may prove difficult to locate in Thailand. Maybe the larger western stores carry it, it is not something I have looked for myself.
Shortcuts: Chicken a la King I, Chicken a la King II (Slow Cooker), Casserole Chicken a la King.
Hungarian Noodle Bake
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 113 grams fine egg noodles, (4 oz)
- 1 cup cottage cheese, Shortcut
- 1 cup sour cream, Shortcut
- ¼ cup onion, finely diced
- 1 clove garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon poppy seeds
- ½ teaspoon salt
- dash black pepper
- paprika
- Parmesan cheese, grated, for serving
Instructions
- Cook noodles in boiling salted water until just tender, drain.
- Preheat your oven to 180° C (350° F), get out a 7x11 baking pan and grease with butter or cooking spray.
- Place noodles in a mixing bowl, add remaining ingredients except paprika and Parmesan, and mix together.
- Pour mixture into the prepared baking pan.
- Bake for 25-30 minutes or until hot.
- Sprinkle with paprika, serve and enjoy. Top with grated Parmesan as desired.
Notes
Low cost per serving.
Shortcuts: Cottage Cheese, Sour Cream.
Variant: 1. Add 1½ cups of drained, flaked tuna.
Pizza Supper Pie
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Pie Dish (9 inch)
Ingredients
- 1 pie crust, your choice, from scratch or store bought, Shortcut
- 250 grams bulk breakfast sausage, (8 oz), Shortcut
- ¾ cup onion, diced
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- 4 eggs
- ½ cup milk
- 1 cup sharp Cheddar cheese, shredded, (4 oz / 113 g)
- ⅔ cup pizza sauce, Shortcut
- 3 slices Cheddar cheese, optional
Instructions
- Preheat your oven to 230° C (450° F), get out a 9 inch pie dish.
- Prepare the crust and place in the pie dish, flute as desired, and bake for 7 minutes or until the crust is just lightly browned. Reduce oven temp to 160° C (325° F).
- In a non stick pan, brown the sausage and onion, breaking up the sausage with your spatula, until cooked through and no pink is visible. Drain excess fat. Stir in the oregano and black pepper.
- In a mixing bowl, add the eggs and milk and beat together.
- Stir in the sausage and cheese.
- Pour mixture into the prepared crust.
- Bake for 20 minutes or until a knife inserted in the center comes out clean.
- Spread pizza sauce on top and bake for another 5 minutes.
- Optional, cut each slice of cheese in half to make triangles, arrange on top of the pizza sauce, and bake for another 5 minutes or until the cheese melts.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcuts: Pie Crust, Bulk Breakfast Sausage, Jimmy Dean Sausage, Pizza Sauce.
Swiss Onion Bake
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 2 cups onion, sliced
- 2 tablespoons butter
- 5 hard boiled eggs, peeled, sliced, Shortcut
- 2 cups Swiss cheese, shredded
- 1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
- ¾ cup milk
- ¼ teaspoon black pepper
- 8 slices French bread, ½ inch thick, buttered
Instructions
- Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan.
- Melt the butter in a large non stick pan, when hot, cook the onion until soft but not browned.
- Spread onions in the bottom of the baking pan.
- Top onions with egg slices.
- Top eggs with the cheese.
- In a saucepan, add the soup, milk, and black pepper, heat, stirring until the mixture is smooth.
- Drizzle the soup mixture over the casserole, be sure some seeps down to the bottom.
- Arrange bread slices on top, overlapping them along the center of the pan.
- Bake for 20 minutes or until hot, then broil to toast the bread.
- Serve and enjoy.
Notes
Fair cost per serving.
Hurry-up Macaroni & Cheese
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. I looked on Lazada for canned mac & cheese, the main ingredient in this recipe, and oddly enough, it is carried! Tesco brand as well.
Equipment
- Oven
- Casserole (1 quart)
Ingredients
- 2 cans macaroni and cheese , (about 400 g / 14 oz each)
- ¼ cup black olives, sliced
- ¼ cup onion, finely diced
- 2 teaspoons Worcestershire sauce
- 1 medium tomato, sliced
- ½ cup Cheddar cheese, shredded
Instructions
- Preheat your oven to 180° C (350° F), get out a 1 quart casserole and grease with butter or cooking spray.
- In a mixing bowl, mix together the macaroni and cheese, olives, onion, and Worcestershire sauce.
- Pour mixture into the prepared casserole.
- Arrange tomato slices on top and sprinkle with cheese.
- Bake for 25-30 minutes or until bubbly.
- Serve and enjoy.
Notes
Fair cost per serving.
Variant: 1. I think 3½ - 4 cups leftover regular mac & cheese would work well in this recipe and would reduce the cost per serving as well.