Author Archive
Chicken Livers en Brochette
June 28, 2021 Lee
Leave a comment

Chicken Livers en Brochette

Adapted from a recipe in the Tefal recipe booklet, page 8.
This recipe is from the Tefal recipe booklet included with their model of BBQ/broiler, printed in 1987. This can also be prepared in a toaster oven with top and bottom heating element. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Lunch, Main Dish
Cuisine American
Servings 3 servings

Equipment

  • Electric BBQ/Broiler
  • Toaster Oven (with top and bottom elements)
  • Skewers (12 inch)

Ingredients
  

  • 18 chicken livers
  • 6 slices bacon, cut into 1½ inch squares
  • 12 large button mushrooms
  • 2 green bell peppers, cut into 1½ inch squares
  • 6 small white onions, parboiled, drained
  • 6 skewers, 12 inch
  • 1 cup Italian dressing, Shortcuts

Instructions
 

  • Cut livers to uniform size and dry well.
  • For each skewer, you are going to use 3 livers, 6 bacon squares, 2 mushrooms, 2 bell pepper squares, and 1 onion , making sure to place a bacon square on each side of the bacon. Alternate adding liver, mushrooms, and bell pepper, ending with an onion on the end of each skewer.
  • Pour the dressing into a small bowl and brush the skewers with the dressing.
  • Broil kabobs for 15-20 minutes, turning and brushing on dressing until livers are cooked through.
  • Serve with a salad, enjoy.

Notes

Low cost per serving.
Shortcuts: Italian Dressing, Italian Dressing Mix.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,Chicken - Giblets,MUSHROOMS
Seafood Scampi Kabobs
June 28, 2021 Lee
Leave a comment

Seafood Scampi Kabobs

Adapted from a recipe in the Tefal recipe booklet, page 8.
This recipe is from the Tefal recipe booklet included with their model of BBQ/broiler, printed in 1987. This can also be prepared in a toaster oven with top and bottom heating element. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Course Lunch, Main Dish
Servings 3 servings

Equipment

  • Electric BBQ/Broiler
  • Toaster Oven (with top and bottom elements)
  • Skewers (12 inch)

Ingredients
  

  • 12 sea scallops
  • 12 jumbo shrimp, peeled, deveined, tails removed
  • 6 slices bacon
  • 6 skewers, 12 inch
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ cup vegetable oil
  • ½ cup lemon juice
  • 1 tablespoon onion, grated
  • black pepper, to taste
  • paprika, to taste

Instructions
 

  • For each skewer, you are going to use 2 scallops, 2 shrimp, and 1 slice of bacon. Weave the bacon over and under each scallop and shrimp, alternating the scallops and shrimp. End result will be bacon between each scallop and shrimp.
  • In a small bowl, mix together the garlic, salt, oil, lemon juice, and onion.
  • Brush kabobs kabobs with mixture and season with black pepper and paprika as desired.
  • Broil for 15-20 minutes, turning and brushing on dressing as needed until bacon is cooked, and seafood slightly browned.
  • Serve with a salad or rice, enjoy.

Notes

Fair cost per serving until I can reliably price the scallops.
* Fair Value $1.01 to $1.50 per Serving,SEAFOOD - ALL,Seafood - Scallops,Seafood - Shrimp/Prawn
Hawaiian Kabobs
June 28, 2021 Lee
Leave a comment

Hawaiian Kabobs

Adapted from a recipe in the Tefal recipe booklet, page 7.
This recipe is from the Tefal recipe booklet included with their model of BBQ/broiler, printed in 1987. This can also be prepared in a toaster oven with top and bottom heating element. This recipe sounds very good, on my to make and taste list. This is a make as many as you like, no serving size or quantities given.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Servings 0

Equipment

  • Electric BBQ/Broiler
  • Toaster Oven (with top and bottom elements)
  • Skewers (12 inch)

Ingredients
  

  • cooked ham, cut into 1 inch cubes
  • pineapple, chunks, fresh or canned
  • sweet potato, partially cooked, cut into chunks
  • sweet pickle, this slices or chunks
  • skewers, 12 inch
  • butter, melted
  • pinch yellow curry powder

Instructions
 

  • Place any of the ham, pineapple, sweet potato, and pickle on skewers, alternating between each item added.
  • Melt butter in a small bowl and stir in a pinch of yellow curry powder.
  • Brush kabobs with the butter and broil for about 20 minutes, turning as needed to lightly brown all sides, and brushing occasionally with butter as desired.
  • Serve and enjoy.

Notes

Fair cost per serving, I need to price some thicker slices of ham.
* Fair Value $1.01 to $1.50 per Serving,PORK
Teriyaki Steak Sandwiches
June 28, 2021 Lee
Leave a comment

Teriyaki Steak Sandwiches

Adapted from a recipe in the Tefal recipe booklet, page 7.
This recipe is from the Tefal recipe booklet included with their model of BBQ/broiler, printed in 1987. This can also be prepared in a toaster oven with top and bottom heating element. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 2 hours
Course Lunch, Main Dish
Cuisine American
Servings 2 servings

Equipment

  • Electric BBQ/Broiler
  • Toaster Oven (with top and bottom elements)

Ingredients
  

  • 1 beef steak, sirloin or flank, (1-1½ inches thick)
  • teriyaka sauce, as needed, Shortcut
  • 2 French sandwich rolls, split, toasted, (steak rolls)

Instructions
 

  • Using a sharp knife, score the surface of the steak in a diamond pattern.
  • Place the steak in a shallow dish and pour some teriyaki sauce over the steak, turn the steak over a few times to coat. Cover and place in the fridge to marinate for at least 2 hours or up to overnight, turning steak occasionally.
  • Remove from marinade, and reserving marinade, and place on the top rack of of you BBQ/Broiler, grill for about 10 minutes on each side, brushing several times with leftover marinade, until done to your preference.
  • Slice steak at an angle in ¼ inch slices.
  • Add sliced steak to toasted rolls, enjoy.

Notes

High cost per serving depending on where the beef is sourced.
Shortcut: Teriyaki Sauce (照り焼きのたれ) (this is the authentic sauce).
* High Cost $1.51+ per Serving,5 Ingredients or Less,BURGERS & SANDWICHES
Italian Steak Rolls
June 28, 2021 Lee
Leave a comment

Italian Steak Rolls

Adapted from a recipe in the Tefal recipe booklet, page 7.
This recipe is from the Tefal recipe booklet included with their model of BBQ/broiler, printed in 1987. This can also be prepared in a toaster oven with top and bottom heating element. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 1 hour
Course Lunch, Main Dish
Cuisine American
Servings 2 servings

Equipment

  • Electric BBQ/Broiler
  • Toaster Oven (with top and bottom elements)
  • Meat Tenderizer Mallet
  • Cooking String

Ingredients
  

  • 2 minute steaks, or any thin cut of beef
  • Bleu cheese, as needed
  • butter, softened, as needed
  • dry bread crumbs, as needed
  • Italian salad dressing, as needed, Shortcuts
  • 2 French sandwich rolls, split, toasted, (steak rolls)

Instructions
 

  • Pound minute steaks with a tenderizer until about ½ inch thick.
  • In a small bowl, mix together equal parts of bleu cheese and butter, then mix in some dry bread crumbs. After I make this the first time I will narrow down the amounts used.
  • Spread one side of each steak with the cheese mixture.
  • Roll up each steak and tie with cooking twine.
  • Place rolls in a shallow dish and pour Italian dressing over them, and turn the rolls to coat in the dressing, cover and place in the fridge for 1 hour to marinate. Turn rolls about every 20 minutes.
  • Remove rolls from marinade and place on the top rack of your BBQ/Broiler and grill until browned and crusty.
  • Remove string, serve on French sandwich rolls, enjoy.

Notes

Fair cost per serving.
Shortcuts: Italian Dressing, Italian Dressing Mix.
Variant: 1. Top with sautéed onion and bell pepper.
* Fair Value $1.01 to $1.50 per Serving,BURGERS & SANDWICHES
Barbecued Bologna Slices
June 28, 2021 Lee
Leave a comment

Barbecued Bologna Slices

Adapted from a recipe in the Tefal recipe booklet, page 7.
This recipe is from the Tefal recipe booklet included with their model of BBQ/broiler, printed in 1987. This can also be prepared in a toaster oven with top and bottom heating element. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Appetizer, Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Electric BBQ/Broiler
  • Toaster Oven (with top and bottom elements)

Ingredients
  

  • 750 grams bulk bologna, (3 inch diameter, 1½ lb)
  • ⅓ cup brown sugar, packed
  • 1 tablespoon prepared yellow mustard
  • ⅛ teaspoon ground cloves
  • 2 tablespoons tomato ketchup
  • 6 hamburger buns, warmed, plus condiments like pickle, relish, onion, cheese, etc.

Instructions
 

  • Remove casing from bologna, slice into 6 equal pieces, about 1 inch thick.
  • Use a knife and score both sides of each piece, about ¼ inch deep, in a crisscross pattern.
  • Add remaining ingredients to a bowl and mix together.
  • Brush slices and place on top rack under the broiler and broil for 8-10 minutes or until the bologna and sauce is browned, turn slices over and broil other sides.
  • Serve on hot hamburger buns with condiments of your choice, such as pickle slices, relish, cheese slices, onion slices, or even coleslaw. Enjoy.

Notes

Right now I will say Fair cost per serving as I have to research bulk bologna, I think Tesco has it and I sure I may find it at Makro but I need to check prices.
Variant: 1. Instead of on buns, slice into large cubes and insert toothpicks and serve as an appetizer. 
* Fair Value $1.01 to $1.50 per Serving,APPETIZERS / SNACKS,BURGERS & SANDWICHES
Open-faced Cheese Dreams
June 28, 2021 Lee
Leave a comment

Open-faced Cheese Dreams

Adapted from a recipe in the Tefal recipe booklet, page 7.
This recipe is from the Tefal recipe booklet included with their model of BBQ/broiler, printed in 1987. This can also be prepared in a toaster oven with top and bottom heating element. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Servings 4 servings

Equipment

  • Electric BBQ/Broiler
  • Toaster Oven (with top and bottom elements)

Ingredients
  

  • 4 slices bread
  • tomato, slice thin, as needed
  • 4 slices cheese, Cheddar or Swiss
  • 10 slices bacon

Instructions
 

  • Toast the bread on the rack under the broiler.
  • Remove the rack, turn the bread over, add a layer of thin sliced tomato, a slice of cheese, and 2½ slices of bacon.
  • Return the rack under the broiler and cook until the bacon is done and the cheese is melted, about 10-20 minutes.
  • Serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,5 Ingredients or Less,BURGERS & SANDWICHES
Sautéed Chicken Livers
June 27, 2021 Lee
Leave a comment

Sautéed Chicken Livers

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 85.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • ¼ cup butter
  • 500 grams chicken livers
  • Flavoring Option
  • 2 tablespoons all-purpose flour
  • 1 can Soup Option, (10½ oz / 298 g)
  • ½ cup water
  • ⅛ teaspoon black pepper
  • Side Dish Option

OPTIONS

Flavoring - Use 1 Item

  • 1 medium onion, coarsely chopped
  • 1 cup mushrooms, sliced
  • 1 cup apple, chopped
  • 1 large green bell pepper, cut into strips

Soup - Use 1 Item

  • condensed chicken broth
  • condensed French onion soup
  • condensed chicken gumbo
  • Spanish style vegetable soup, no longer produced by Campbell's

Side Dish - Use 1 Item

  • toast
  • baked potatoes, split
  • hot cooked rice
  • hot cooked noodles

Instructions
 

  • Heat the butter in a large non stick pan, when hot, add Flavoring Option and livers. Stir and turn often until liver is just cooked through, about 6 to 8 minutes. Remove the liver and flavoring from the pan with a slotted spoon. A little pink inside the liver is very acceptable and will be a more tender liver, try not to overcook the liver.
  • To the pan drippings on medium heat, stir in the flour.
  • Slowly stir in the Soup Option, water, and black pepper, stirring continuously. Bring to a boil.
  • Return the liver and flavoring to the pan, heat through, stirring often.
  • Serve over or with Side Dish Option. Enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,Chicken - Giblets
Cornish Hens & Vegetables
June 27, 2021 Lee
Leave a comment

Cornish Hens & Vegetables

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 84.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Course Main Dish
Servings 2 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)
  • Foil

Ingredients
  

  • 2 Cornish game hens
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 1 cup Vegetable 1 Option
  • Vegetable 2 Option
  • 2 cloves garlic, minced
  • ½ teaspoon Herb Option
  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

OPTIONS

Vegetable 1 - Use 1 Item

  • mushrooms, sliced
  • zucchini, sliced
  • tomato, diced
  • celery, sliced

Vegetable 2 - Use 1 Item

  • 4 spring onions, sliced
  • 2 tablespoons pimento, chopped
  • ½ cup onion, diced
  • ½ cup carrot, diced

Herb - Use 1 Item

  • dried tarragon, crushed
  • dried thyme, crushed
  • dried basil, crushed
  • rubbed sage

Soup - Use 1 Item

  • condensed chicken broth
  • condensed French onion soup
  • condensed tomato bisque
  • Spanish style vegetable soup, no longer produced by Campbell's

Instructions
 

  • Split each Cornish hen in half, down through the center of the breast and through the back so you have 4 halves.
  • Heat the oil and butter in a large non stick pan on medium high heat. When hot, add 2 halves and brown on both sides, remove the browned halves to a 9x13 inch baking pan. Repeat with remaining halves. Leave drippings in pan after the second batch has been placed in the baking pan.
  • Reduce heat to medium on the pan, then preheat your oven to 180° C (350° F).
  • To the pan add Vegetable 1, Vegetable 2, and Herb Options, plus the garlic. Cook for 2 minutes stirring continuously.
  • Add the Soup Option and stir in, heat to boiling, stirring. Remove from heat.
  • Pour hot mixture over the hens in the baking pan. Cover pan with foil.
  • Bake for 25 minutes. Remove foil, baste hens with pan juices and bake another 10 minutes uncovered, or until hens are fork tender.
  • Remove hens to a serving platter. Pour pan juices into a pan and place over high medium heat and bring to a boil. In a measuring cup, mix together the cornstarch and cold water to make a slurry.
  • When the juices are boiling, stir in the slurry and cook for 1 minute to make a sauce. Remove from heat.
  • Pour some sauce over the hens and the remaining to a bowl to be passed on the table.
  • Serve and enjoy.

Notes

High cost per serving, as I have only seen Cornish game hens once and that was in Phuket province, and they were about $5 each, but they were good!
* High Cost $1.51+ per Serving,CHICKEN & TURKEY
Lemon Herbed Chicken
June 27, 2021 Lee
Leave a comment

Lemon Herbed Chicken

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 83.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 kilo chicken thighs and drumsticks, (2 lb)
  • 1 can Soup Option, (10½ oz / 298 g)
  • 2 tablespoons lemon juice
  • ½ teaspoon paprika
  • Seasoning Option
  • ¼ teaspoon Herb Option
  • 1 lemon, sliced
  • Side Dish Option

OPTIONS

Soup - Use 1 Item

  • condensed cream of chicken soup, Shortcut
  • condensed cream of celery soup, Shortcut
  • condensed cream of mushroom soup, Shortcut
  • condensed cream of chicken & mushroom soup

Seasoning - Use 1 Item

  • ⅛ teaspoon black pepper
  • ¼ teaspoon lemon pepper
  • ¼ teaspoon dry mustard
  • ⅛ teaspoon cayenne pepper

Herb - Use 1 Item

  • dried tarragon, crushed
  • dried marjoram, crushed
  • dried rosemary, crushed
  • rubbed sage

Side Dish - Use 1 Item

  • hot cooked rice
  • hot cooked noodles
  • hot mashed potatoes
  • hot stuffing, Shortcut

Instructions
 

  • Heat the oil in a large non stick pan on medium heat. When hot, brown the chicken on all sides, when all browned, pour off excess fat.
  • Stir in the Soup, Seasoning, and Herb Options, as well as the lemon juice and paprika. Heat to boiling then reduce to low and simmer covered, stirring occasionally, for 30-40 until chicken is fork tender.
  • Garnish with lemon slices. Serve with Side Dish Option, enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup, Stove Top Stuffing.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY