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Tofu & Meatball Soup
October 2, 2022 Lee
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Tofu & Meatball Soup

China Sichuan Food, Elaine, China.
This comes from a friend in Sichuan, China and it sounds very good! I look forward to preparing this.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Soup
Cuisine Chinese
Servings 4 servings

Equipment

  • Food Processor / Blender , with S blade

Ingredients
  

Ingredients for the Pork Balls

  • 300 grams ground pork, (11 oz)
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • ¼ teaspoon ground white pepper
  • 1 tablespoon light soy sauce
  • 1 tablespoon Shaoxing wine
  • 2 spring onions, chopped, white part only
  • 3 slices fresh ginger
  • 1 egg
  • 1 tablespoon cornstarch

Ingredients for the Soup

  • 6 cups water, (I will verify the amount when I prepare this)
  • 1 tablespoon light soy sauce
  • 1 spring onion, sliced, green part - from the pork ball ingredients
  • 1 slice fresh ginger
  • ½ box firm tofu, cut into cubes, (I will verify amount when I prepare this)
  • 20 grams nori , sliced, (dried seaweed), (¾ oz)
  • ½ tablespoon sesame oil
  • salt, to taste

Instructions
 

  • Add the first 8 ingredients for the Pork Balls to a food processor, mix for 15 seconds.
  • Now add the egg and cornstarch and mix for about 30 seconds, goal is a very smooth and fluffy mixture.
  • Add the the water, 1 tablespoon light soy sauce, spring onion (green part) to a medium saucepan and bring to a boil then turn off the heat but leave on same burner.
  • Now to make the pork balls, use one hand and grab a handful of pork mixture, form a circle with your index finger and thumb, squeeze your hand to force the mixture from the circle, then use a spoon and scoop off a meat ball and place the meat ball in the hot water.
  • Repeat until all the mixture is used and in the pot, average about 20-24 pork balls. Turn on the heat, add the 1 slice of ginger, and bring to a simmer, skim off any foam that forms on top. Simmer for 8-10 minutes.
  • Add the tofu and nori, simmer for another 5 minutes.
  • Stir in the sesame oil, taste and season with salt and additional sesame oil as desired.
  • Serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,: CHINESE,SOUPS, STEWS, CHILI
Chicken Nugget Casserole II
September 22, 2022 Lee
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Chicken Nugget Casserole II

Adapted from an internet recipe.
I made this on 28 Sep 2022, and it is incredibly good! Family absolutely loved this. Links to the Shortcuts are listed in the Notes section.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

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

Ingredients
  

  • 1 kilo frozen chicken nuggets, you will not use them all, (2 lb)
  • ½ cup Parmesan cheese, grated
  • 4 cups spaghetti sauce, Shortcut
  • 2 cups Mozzarella cheese, shredded
  • Italian seasoning, as desired, Shortcut

Instructions
 

  • Preheat your oven to 180° C (350° F), grease a 9x13 baking dish with butter or cooking spray.
  • Place frozen chicken nuggets in the prepared dish in a single layer.
  • Sprinkle with the Parmesan cheese.
  • Pour the spaghetti sauce over all the nuggets.
  • Sprinkle with Mozzarella cheese, then top that with Italian seasoning.
  • Cover with foil and bake for 30 minutes or until the nuggets are heated through and the cheese melted. Remove the foil and bake another 5-10 minutes to just lightly start to brown the cheese on top. Remove from oven and let rest for 5 minutes before serving.
  • Serve and enjoy with sides of your choice.
    Excellent side dish ideas are pasta (classic), mashed potatoes (another classic), fresh salad, broccoli, Brussels sprouts, or Saffron rice.

Notes

Fair cost per per serving based on the cheese used.
Shortcuts: Spaghetti/Pasta Sauce, Italian Seasoning.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,CHICKEN & TURKEY,Chicken - Nuggets
Beef Chow Mein
September 16, 2022 Lee
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Beef Chow Mein

China Sichuan Food, Elaine, China.
Chow mein is a stir-fried noodle dish and is one of the most popular dishes in China. The most common noodles used in various chow mein dishes is egg noodles. This recipe comes from a friend in Sichuan, China. I made this on 27 Sep 2022, and it is delicious, family loved this! I doubled the recipe so the photos will show more of all the ingredients than what is stated.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 2 servings

Ingredients
  

  • 1 cup flank steak, cut into 2 inch long strips
  • 3 bell peppers, 1 red, 1 green, 1 yellow
  • 1 medium onion
  • 2 cloves garlic, minced
  • 3 tablespoons cooking oil
  • 250 grams egg noodles, can be fresh or dry, (8 oz)

For the Beef Marinade

  • ½ tablespoon light soy sauce
  • dash black pepper
  • ½ tablespoon oyster sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon sesame oil

For the Stir-fry Sauce

  • 1 tablespoon light soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon Shaoxing rice wine
  • 1 teaspoon sesame oil
  • pinch sugar

Instructions
 

  • In a small bowl, add the Beef Marinade Ingredients and stir together, then add the beef strips. Stir in one direction until they become slightly sticky. Set this aside.
  • In another small bowl, add all the Stir-fry Ingredients, mix together, then set this aside.
  • For the bell peppers, you are only going to use half of each. Cut each pepper from stem end to the bottom. Set one half of each color aside, and wrap the other halves in plastic wrap and place back in the fridge. Remove the seeds.
  • Cut each pepper half into strips, set these aside. Cut the onion in half from top to bottom, thinly slice each half and separate the pieces. Mince the garlic.
  • In a saucepan, add enough water to cover the noodles, bring to a boil, then add the noodles, fresh noodles takes about 3-4 minutes, for dry noodles, cook until just tender. For fresh, just drain, for dry, drain and rinse under cold water.
  • In a wok, wok pan, or large skillet, heat 3 tablespoons of oil on medium high heat, add the garlic and stir-fry until fragrant. Increase heat to high then add the beef mixture and stir-fry for 30-60 seconds. Remove beef to a bowl, leaving the liquid in the pan.
  • Add the peppers and onions, stir-fry until until just softened but crisp.
  • Add the noodles, beef, and Stir-fry Sauce to the pan. Mix together well, remove from heat.
  • Serve hot, and enjoy.

Notes

Low cost per serving. 
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: CHINESE,BEEF
Spam, Spam, Spam
September 7, 2022 Lee
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Spam, Spam, Spam

Just a Pinch Recipe Club, Chef Andy Anderson, United States.
This comes from a good friend, and chef, and this is easy to make and so much better tasting than the canned spam. Ingredients are listed in two groups, for those in Asia, and for those in the US, instructions are the same for either set of ingredient. (Morton Tender Cure and Lobo NS-Mix are two separate items, their use will be clarified in the ingredients and instructions.)
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Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Passive Time 1 day
Course Main Dish
Cuisine American
Servings 1 loaf pan

Equipment

  • Meat Grinder , plus a Medium plate (5 mm holes).
  • 2 Loaf Pan (5x9 inch) , one is used for baking, the other is used as a weight after baking.
  • Parchment Paper
  • Foil
  • Baking Sheet
  • 2 20 oz / 565 g canned goods , used for weights after baking.
  • Oven
  • Instant Read Thermometer

Ingredients
  

For those in Asia using Lobo brand NS-Mix Curing Salt

  • 1.15 kilo pork shoulder, (2½ lb)
  • 226 grams smoked ham, (8 oz)
  • 4½ teaspoons NS-Mix Curing Salt, (Lobo brand)
  • 1½ tablespoons sugar
  • 1½ tablespoons corn starch
  • ½ cup ice cold water

For those in the US using Morton brand Tender Quick Curing Salt

  • 2½ lb pork shoulder, (1.15 kilo)
  • 8 oz smoked ham, (226 grams)
  • 2 teaspoons Tender Quick, (Morton brand)
  • 2 teaspoons kosher salt, (fine grind)
  • 1½ tablespoons sugar
  • 1½ tablespoons corn starch
  • ½ cup ice cold water

Instructions
 

  • Set up your meat grinder, use a Medium plate with 5mm holes.
    Preheat your oven to 120° C (250° F).
    Line one loaf pan with parchment paper.
    Line the baking sheet with foil, make sure the edges are raised all around the sheet - this is to catch any fat that could run out of the pan while baking.
  • Cut the pork shoulder and smoked ham into cubes that will fit in your grinder hopper.
  • Run the cubed meat through the grinder into a mixing bowl.
  • For Asia using NS-Mix: add the NS-Mix, sugar, and corn starch to a small bowl, then add the ice cold water. Mix together well.
    For US using Tender Cure: add the Tender Cure, salt, sugar, and corn starch to a small bowl, then add the ice cold water. Mix together well.
  • Add the water mixture to the ground meat and use your hands to mix thoroughly. Mixture will like a thick paste.
  • Pack the parchment line loaf pan with the meat mixture.
  • Cover with tightly with foil. Place the foil covered sheet in the oven then place the loaf pan on the sheet. Bake for 2 to 2½ hours, start checking with the instant read thermometer at the 2 hour mark, internal target temp is 68° C (155° F).
  • When the spam loaf has reached the target temp, remove from the oven place on a heatproof plate, and if oozing some fat, place some folded paper towels on the plate first.
  • Place the second loaf pan (I use Pyrex) on top of the Spam loaf pan, and place canned goods in the pan for additional weight (two 20 oz / 565 g, works perfect). Let the Spam loaf pan cool to room temp.
    Once cooled, place everything in the fridge (the Spam loaf pan, the top pan, and the canned goods), to set overnight.
  • The next day, remove the Spam loaf from the fridge. Remove the foil, and now you have Spam. Run a butter knife around the sides and invert the pan onto a plate. Use for any recipe calling for Spam. Store in an airtight container in the fridge for up to 10 days.
  • This is an end piece sliced off for the taste test, and for those that like the jelly, this makes that too! Appearance wise, it looks exactly like sliced canned Spam. Taste wise, this is many times better than the canned stuff!
  • And another view of how this looks.

Notes

Lower cost than canned Spam in Thailand, and this makes 2 to 2½ of the big cans of Spam.
340 g (12 oz) equals 1 regular size can of Spam.
Used in Recipes Listed on this Site:
#1 Go-To Recipes,* Best Value $1 or Less per Serving,INGREDIENTS,PORK,Pork - Canned
Slow Cooker Garlic Parmesan Mushrooms
September 5, 2022 Lee
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Slow Cooker Garlic Parmesan Mushrooms

The Lazy Slow Cooker, Susan, United States.
This recipe is from a social media friend who specializes in slow cooker dishes. I made these on 4 Sep 2022, and these are excellent mushrooms, juicy and full of flavor, I and the family really enjoyed these! This will be a regular now.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Course Side Dish
Cuisine American
Servings 4 servings

Equipment

  • Slow Cooker (3½+ quart)

Ingredients
  

  • 750 grams button mushrooms, (1½ lb)
  • ¼ cup Parmesan cheese, grated
  • ¼ cup onion, diced
  • ¼ cup olive oil, or a tablespoon less
  • 3 cloves garlic, mince, or 1½ teaspoons powdered garlic
  • 1 tablespoon dry ranch dressing mix
  • ¾ tablespoon fresh dill, chopped, plus more for garnish if desired

Instructions
 

  • Trim the stems off the mushrooms and quickly rinse, shake off any water, and place in your slow cooker.
  • Add the remaining ingredients to to the slow cooker. I was out of fresh garlic so I used garlic powder.
  • Mix together. Cover, and set to Low for 3-4 hours.
  • The mushrooms will be tender and juicy, you can also spoon the sauce over the mushrooms when served.
  • Serve as a side dish with any meal.
#1 Go-To Recipes,MUSHROOMS,Sides - Slow Cooker
Tuna Macaroni
August 14, 2022 Lee
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Tuna Macaroni

Lee
I came up with this on a whim, and it is delicious!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 3 servings

Ingredients
  

  • 250 grams dry macaroni, (8 oz)
  • 1 can condensed cream of chicken mushroom soup, (10½ oz / 298 g)
  • ½ cup sour cream
  • ¼ cup milk
  • 2 cans tuna in oil, drained, (185 g / 7 oz each)
  • 1 cup frozen peas
  • black pepper, as desired

Instructions
 

  • Heat a pot of salted water to a boil, then add the macaroni, cook until just tender.
  • Drain the macaroni and return to the pot. Add the soup, sour cream, and milk. Stir together.
  • Add the drained tuna and peas. Stir together.
  • Place on low heat and simmer until warmed through, stirring often.
  • Serve and enjoy.

Notes

Low cost per serving.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,Fish - Tuna
Chicken Nugget Sandwiches
August 7, 2022 Lee
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Chicken Nugget Sandwiches

Lee
I just kind of winged this to use chicken nuggets, and they are good! I made these on 6 Aug 2022 and they were very well liked by the family. For myself, I made one with lettuce and one with sweet pickle relish, both are equally good!
Print Recipe Pin Recipe
Prep Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 package soft rolls, can be soft rolls, dinner rolls, or even hamburger buns
  • chicken nuggets, figure 1 nugget for each small roll, and 3 nuggets for average rolls, and 1-2 sandwiches per serving (I made 6 sandwiches and used 18 nuggets)
  • Ranch dressing, as desired
  • butter, as needed to toast the rolls

Additional Items - As Desired

  • lettuce
  • cheese slices, your choice
  • dill pickle slices
  • sweet pickle relish

Instructions
 

  • Fry the nuggets in a non stick pan until crispy, remove to paper towels to drain.
  • Split each roll in half, butter the cut sides. Heat a non stick pan on medium heat, when hot, place the rolls, buttered side down and toast until browned. Work in batches if needed.
  • On the bottom rolls, spread Ranch dressing as desired, I topped one with lettuce and one with sweet pickle relish, the top with nuggets. I used 3 nuggets per roll.
  • Spread more Ranch dressing on top of the nuggets.
  • Top with a slice of cheese. I was going to use sliced Gouda I had in the fridge, that was dried out so went with the back up of processed cheese slices that we have on hand for the family when they make grilled cheese sandwiches.
  • Top with the top bun, serve and enjoy.

Notes

Low cost per serving.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,CHICKEN & TURKEY,Chicken - Nuggets
Basic Waffles
August 2, 2022 Lee
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Basic Waffles

From the Russell Taylors Waffle Iron user manual, Malaysia.
This is the recipe that was included with the instructions for my waffle iron, and it sounds good.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Bread, Breakfast, Main Dish
Cuisine American
Servings 5 cups batter, approximate

Equipment

  • Waffle Iron

Ingredients
  

  • 1½ cups all-purpose flour
  • ½ cup cornstarch
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3 eggs
  • 2 tablespoons sugar
  • 1¾ cups milk
  • ½ teaspoon vanilla extract
  • ½ cup unsalted butter, melted

Instructions
 

  • In a mixing bowl, add the flour, cornstarch, baking powder, sugar, and salt, whisk together. Using a pastry brush, lightly oil the top and bottom irons or lightly spray with cooking spray, then preheat your waffle iron.
  • In another mixing bowl, add the eggs, milk, and vanilla. and whisk together.
  • Add the liquid to the dry ingredients and whisk together until just combined, lumps are ok. Stir in the melted butter.
  • Ladle batter in an even layer onto the hot bottom iron and close the top of the iron. Cook until the waffles are golden brown and crisp, 3 to 6 minutes.
  • Serve with butter and syrup, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,BREAD & PASTRY,BREAKFAST (for dinner!)
Classic Waffles
August 1, 2022 Lee
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Classic Waffles

Adapted from an internet recipe.
Sounds like a great recipe to test out my new waffle iron.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Waffle Iron

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • ¼ cup sugar
  • 2 eggs
  • 1¾ cups milk, warmed
  • ½ cup butter, melted
  • 1 tablespoon vanilla extract

Instructions
 

  • In a mixing bowl, add the flour, salt, baking powder, and sugar. Whisk together. Using a pastry brush, lightly oil the top and bottom irons or lightly spray with cooking spray, then preheat your waffle iron.
  • In another mixing bowl, add the eggs and whisk. Add the milk, butter, and vanilla. and whisk together.
  • Pour the liquid into the flour mixture, and whisk until well blended.
  • Ladle batter in an even layer onto the hot bottom iron and close the top of the iron. Cook until the waffles are golden brown and crisp, 3 to 6 minutes.
  • Serve with butter and syrup, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,BREAD & PASTRY,BREAKFAST (for dinner!)
Sausage Cheddar Breakfast Strata
July 31, 2022 Lee
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Sausage Cheddar Breakfast Strata

Spend with Pennies, Holly, Canada.
This sounds like a great tasting dish, and can be tailored different each time you prepare it. Link to the Shortcut is listed in the Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Passive Time 30 minutes
Total Time 1 hour 40 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Baking Pan (7x11 inch)
  • Oven

Ingredients
  

  • 250 grams bulk breakfast sausage, (8 oz), Shortcut
  • ½ cup red bell pepper, or green, diced
  • 6 cups bread cubes, slightly dried
  • 2 cups Cheddar cheese, divided, (8 oz / 250 g)

For the Egg Mixture

  • 4 eggs
  • 1½ cups milk
  • ½ cup whipping cream
  • ½ teaspoon dry mustard
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon onion powder

Instructions
 

  • Heat a non stick pan, when hot, add the sausage, breaking it up with your spatula. Cook until almost no pink remains. Get out a 7x11 baking dish and grease with butter.
  • Add the bell pepper and continue cooking until no pink remains in the sausage and the bell pepper is starting to soften. Remove from heat, drain any fat, and set aside to cool a little.
  • In a mixing bowl, add the Egg Mixture ingredients and whisk together.
  • Gently stir in the bread cubes, sausage with the bell pepper and 1 cup of the Cheddar cheese. Let this rest for 5 minutes, then gently toss again until the bread has absorbed the liquid.
  • Pour mixture into the prepared baking pan, cover, and place in the fridge for at least 30 minutes or even overnight. This is to allow the bread to fully soak in the liquid.
  • When ready to bake, preheat your oven to 180° C (350° F) and take the dish out from the fridge and set on the counter for about 30 minutes.
  • Cover the pan with foil and bake for 30 minutes. Uncover and bake another 15-20 minutes or until the strata is set when a knife inserted in the center comes out clean. Remove from the oven and let rest for 10 minutes.
  • Slice into squares and serve, enjoy.

Notes

Fair value per serving with the cheese used.
Shortcuts: Breakfast Sausage, Italian Sausage.
Variants: 1. Swap out the sausage for diced ham, Italian sausage, or even bacon. 2. Swap out the Cheddar for Swiss or Gouda. 3. Swap out the dry mustard for equal amount of Dijon mustard.  
* Fair Value $1.01 to $1.50 per Serving,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken,Pork - Sausage