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Beer & Orange Marinated Tuna Steaks
November 24, 2020 Lee
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Beer & Orange Marinated Tuna Steaks

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 10 minutes
Cook Time 6 minutes
Passive Time 30 minutes
Total Time 46 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

For the Salsa

  • 2 large nectarines, pitted, cut into ½ inch cubes
  • 3 tablespoons red onion, finely diced
  • ½ jalapeno pepper, finely diced
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon lime juice
  • ¼ teaspoon salt

For the Tuna

  • ½ cup beer
  • ⅓ cup spring onion, thinly sliced
  • ¼ cup orange juice
  • ¼ cup light soy sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh ginger, grated
  • 2 cloves garlic, minced
  • 2 tablespoons sugar
  • 4 tuna steaks, about ¾ inch thick, (4-6 oz / 112-170 g each)

Instructions
 

  • In a medium size bowl, add all the Salsa ingredients and mix together. Set aside until serving.
  • In a large mixing bowl, add the Tuna ingredients except the tuna steaks, and mix together to make the marinade.
  • Add the tuna steaks to the marinade, turning them to coat them. Place in the fridge for 30 minutes. Turn the steaks several times while they marinate.
  • Prepare your grill for direct heat cooking on medium high heat. Oil the grates to reduce sticking.
  • Remove steaks from the marinade and place on the grill. Grill steaks for 3 minutes on each side or until they have grill marks and still pink in the center.
  • Remove to a serving tray.
  • Serve with the Salsa, enjoy.

Notes

I would have to price this when I locate tuna steaks, so for now I will say this Fair priced per serving.
* Fair Value $1.01 to $1.50 per Serving,FISH - ALL,Fish - Tuna,GRILLED / BBQ / SMOKER
Apricot & Honey Glazed Baby Back Ribs
November 10, 2020 Lee
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Apricot & Honey Glazed Baby Back Ribs

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • 3 kilos pork baby back ribs, cut in half, (2 racks or about 6 lbs)
  • 1 tablespoon garlic powder
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 bottle honey wheat lager
  • 1 cup apricot preserves
  • 3 tablespoons honey

Instructions
 

  • Prepare your grill for medium heat and indirect cooking.
  • In a small bowl, mix together the garlic powder, cumin, salt, and pepper. Rub the mixture over both sides of the ribs.
  • Oil the grill, place ribs meat side down on grill and cook 30 minutes. Turn ribs over and cook 30 minutes.
  • While the ribs are grilling, in a saucepan, add the lager, preserves, and honey. Place on medium high heat and bring to a boil. Cook for 20 minutes, stirring often, until the mixture is thick and reduced to 3/4 cup.
  • Turn the ribs over, brush with ½ the glaze and grill for 15 minutes. Turn ribs over and brush with remaining glaze and grill for another 15 minutes or until ribs are tender.
  • Transfer ribs to a serving tray and enjoy with sides of your choice.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,GRILLED / BBQ / SMOKER,PORK
Vanishing Oatmeal Raisin Cookies
November 8, 2020 Lee
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Vanishing Oatmeal Raisin Cookies

Jon Bargeman, Tennessee, US.
This recipe comes from a Quaker Oats container lid and was given to me to copy by my brother in law, Jon. This comes highly recommended, and I look forward to making these.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Course Dessert
Cuisine American
Servings 4 dozen cookies

Equipment

  • Electric Mixer

Ingredients
  

  • 1 cup butter, softened, (2 sticks / 1 block)
  • 1 cup brown sugar, packed
  • ½ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3 cups quick cooking rolled oats, or old fashioned
  • 1 cup raisins

Instructions
 

  • Preheat your oven to 180° C (350° F). Get out a baking sheet and line with parchment if desired for easier cleanup, or just leave it ungreased.
  • In a mixing bowl, add the flour, baking soda, cinnamon, and salt. Whisk together then set aside.
  • In a large mixing bowl, add the butter and both sugars and beat with an electric mixer until creamy.
  • Add the eggs and vanilla and beat well to combine.
  • Add the flour mixture and mix together well using a large sturdy spoon.
  • Mix in the oats and raisins until mixed in well.
  • Drop by rounded tablespoons on your prepared baking sheet.
  • Bake for 10 to 12 minutes or until golden brown.
  • Cool for 5 minutes on baking sheet and remove to wire rack to cool.
  • Serve and enjoy.

For Bar Cookies

  • Spread cookie dough evenly in an ungreased 9x13 inch metal baking pan.
  • Bake for 30 to 35 minutes or until golden brown.
  • Allow to cool, cut into squares, serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,DESSERTS
Salmon Celery Loaf
November 4, 2020 Lee
3 Comments

Salmon Celery Loaf

Favorite Recipes page 269, Delores Curtis, Whitmore Lake, MI.
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. Links to the Shortcuts are listed in the Recipe Notes section.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Servings 6 servings

Ingredients
  

For the Salmon Loaf

  • 1 can salmon, (500 g / 1 lb can), Shortcut
  • ¼ cup salmon liquid
  • 1 can condensed cream of celery soup, Shortcut
  • 1 cup bread crumbs, Shortcut
  • 2 eggs
  • ½ cup onion, diced
  • 1 tablespoon lemon juice

For the Sauce (Optional)

  • 1 can condensed cream of celery soup, Shortcut
  • ⅓ cup sour cream, Shortcut
  • ¼ teaspoon dried dill weed

Instructions
 

  • Preheat your oven to 190° C (375° F). Grease a loaf pan with butter or cooking spray.
  • Open and drain the salmon into a measuring cup. Keep ¼ cup of the liquid, discard the rest. Place drained salmon in a mixing bowl and flake with a fork.
  • To the mixing bowl, add all remaining Loaf ingredients.
  • Mix together until well combined.
  • Pack into the prepared loaf pan.
  • Place in the oven and bake for 1 hour. Remove from the oven and cool for 5 minutes on a rack.
  • While the salmon loaf is baking, heat the condensed celery soup, sour cream, and dill until warmed through.
  • Turn the loaf out onto a serving tray and slice.
  • Serve topped with the sauce and sides of your choice. Enjoy.

Notes

Fair cost based on the cost of salmon.
Shortcuts: Steamed Salmon, Condensed Cream of Celery Soup, Bread Crumbs, Sour Cream.
# Buster Approved,#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,FISH - ALL,Fish - Salmon
Braunschweiger Ball
October 31, 2020 Lee
5 Comments

Braunschweiger Ball

Favorite Recipes page 3, Ruth Crawford, Lansing, MI; Joyce Grill, Grand Rapids, MI; and Connie Perkins, Lansing, MI.
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. This has excellent flavor, easy to assemble, and very well liked by the entire family.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 1 hour 15 minutes
Passive Time 1 day
Total Time 1 day 1 hour 15 minutes
Course Appetizer
Cuisine American
Servings 12 servings

Ingredients
  

  • 500 grams Braunschweiger, (1 lb)
  • 250 grams cream cheese, (8 oz)
  • ½ cup dill pickle, diced
  • 1 tablespoon dill pickle juice
  • ½ cup mayo
  • ¼ teaspoon garlic salt
  • ½ cup onion, minced
  • 1 teaspoon Worcestershire sauce

Instructions
 

  • Place the Braunschweiger and cream cheese in a mixing bowl and place on the counter for at least an hour to come up to room temperature and soften.
  • While the Braunschweiger and cream cheese are softening, prep the pickles and onion.
  • Using a large spoon, lightly mix together the Braunschweiger and cream cheese together, then add the remaining ingredients.
  • Mix everything together until the cream cheese is mixed in.
  • Lay out a sheet of plastic wrap, place the Braunschweiger mixture in the middle, fold up all corners to the center and shape into a ball. Lay out a sheet of foil, place the ball on the foil and fold up the corners to the center. Turn upside down so the ball is sitting on the seam, shape into a ball again. Pick the ball up and place in a bowl, place in the fridge overnight.
  • Unwrap and place on a serving tray, serve with assorted crackers, enjoy.
# Buster Approved,#1 Go-To Recipes,APPETIZERS / SNACKS,Pork - Sausage
Split Pea Soup with Ham & Ale
October 30, 2020 Lee
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Split Pea Soup with Ham & Ale

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Course Main Dish, Soup
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 1 cup onion, diced
  • ½ cup carrot, diced
  • ½ cup celery, diced
  • 3 cloves garlic, smashed and minced
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • 1 bottle Belgian white ale, (12 oz / 330 ml)
  • 4 cups chicken broth, fresh or from powder, Shortcut
  • 1 bag dry green split peas, debris removed, rinsed, (1lb / 500 g)
  • 500 grams smoked ham hocks, 1 lb, Shortcut
  • 2 cups water

Instructions
 

  • Heat the oil in a large heavy pot on medium heat, when hot, add the onion, carrot, celery, garlic, bay leaf, and thyme. Cook and stir often for 5-6 minutes or until the vegetables are soft.
  • Stir in the ale and bring to a boil, cook for about 5-6 minutes or until the ale is reduced by half.
  • Stir in the broth, peas, hocks, and water. Bring to a boil then reduce heat to medium low. Cover and simmer 1 hour or until the peas are tender, stir occasionally.
  • Remove hocks to a cutting board, remove the meat and discard the bones. Chop the meat and stir it back into the pot.
  • Remove the bay leaf, ladle into bowls, serve and enjoy.

Notes

Low cost.
Shortcuts: Chicken Broth (Pressure Cooker), Homemade Smoked Hocks (Pressure Cooker).
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Southwest Onion Soup
October 29, 2020 Lee
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Southwest Onion Soup

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Soup
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 2 large Spanish onions, sliced
  • 1 boneless beef chuck roast, cut into cubes, (250 g / ½ lb)
  • 1 teaspoon ground chipotle chili pepper
  • 4 cups beef broth
  • 1 bottle Mexican beer, (12 oz / 330 ml)
  • 1 can diced tomatoes with jalapenos, (about 14 oz / 400 g)
  • 1 cup kernel corn, frozen or drained canned
  • tortilla chips
  • 2 cups Mexican cheese blend, shredded, (8 oz / 250 g)

Instructions
 

  • Heat the oil in a large saucepan on medium high heat, when hot, add the onion and cook until they are soft.
  • Add the beef and sprinkle with the ground pepper. Cook the beef until well browned, stirring often.
  • Stir in the broth, beer, tomatoes, and corn. Heat to a boil then reduce to a simmer. Cover and cook for 15 minutes or until the beef is fork tender.
  • Divide the soup into 8 microwaveable bowls, top each with 3 tortilla chips and 2 tablespoons of cheese. Microwave 2 bowls at a time on High setting for 30 seconds or until the cheese melts.
  • Serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Slow Cooker Seafood Bouillabaisse
October 29, 2020 Lee
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Slow Cooker Seafood Bouillabaisse

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Course Main Dish, Soup
Cuisine American
Servings 4 servings

Equipment

  • Slow Cooker
  • Steamer Basket

Ingredients
  

  • 1/2 bulb fennel, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, smashed and minced
  • 2 bottles beer, divided, (12 oz / 330 ml each)
  • 1 can tomato puree, (28 oz / 794 g)
  • 1 bottle clam juice, (8 oz / 240 ml)
  • 1 bay leaf
  • salt and pepper, as desired, to taste
  • 2 cups water
  • 250 grams red snapper, deboned, cut into 1 inch pieces, (½ lb)
  • 8 mussels, scrubbed, debearded
  • 8 cherrystone clams, scrubbed
  • 8 large raw shrimp, unpeeled and tails on
  • 4 lemon wedges
  • fresh parsley sprigs, for garnish, as desired

Instructions
 

  • Heat a large non stick pan on medium heat, when hot, add the fennel, onion, and garlic. Stir often, and cook 4-6 minutes or until the onion is soft. Place mixture into your slow cooker.
  • To the slow cooker, add 1 bottle of beer, tomato puree, clam juice, bay leaf, salt and pepper as desired. Cover and set to Low setting for 6-8 hours or High setting 3 to 4 hours.
  • During the last 30 minutes of cooking, place the last bottle of beer and water in a large saucepan, place a steamer basket in the saucepan but keep the basket about the liquid level. Bring to a boil.
  • To the steamer basket, add the fish, mussels, clams, and shrimp. Cover and steam for 4 to 8 minutes. Discard any mussels or clams that did not open.
  • Remove the bay leaf from the broth and ladle into serving bowls, place fish, mussels, clams, and shrimp in each bowl. Squeeze lemon juice over the top.
  • Garnish with parsley, serve, and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,SEAFOOD - ALL,Soups, Stews, Chili - Slow Cooker
Sausage Cheese Soup
October 29, 2020 Lee
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Sausage Cheese Soup

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 6 hours
Course Main Dish, Soup
Cuisine American
Servings 0 servings

Equipment

  • Slow Cooker

Ingredients
  

  • 340 grams bulk Italian sausage, (¾ lb)
  • 4 cups water
  • 2 cups beer
  • 1 can diced tomatoes with jalapenos , (about 14 oz / 400 g)
  • 3 carrots, sliced
  • 1 cup mushrooms, sliced
  • ½ cup dry pearl barley
  • 2 cloves garlic, smashed and minced
  • 500 grams cheddar cheese, cut into cubes, (1 lb)
  • salt and pepper, to taste, as desired

Instructions
 

  • In a non stick pan, brown the sausage, breaking up the meat with your spatula.
  • Drain fat from the sausage, and add to your slow cooker.
  • To the slow cooker, now add the water, beer, tomatoes, carrots, mushrooms, barley, and garlic. Cover and set your slow cooker to Low setting for 5-6 hours or High setting for 2-3 hours.
  • Remove cover and stir then add the cheese, stir in the cheese and set your slow cooker to High setting for 30 minutes or until the cheese melts, stirring occasionally.
  • Taste, season with salt and pepper as desired, ladle into bowls, enjoy.

Notes

Low cost based on the number of servings.
* Best Value $1 or Less per Serving,Soups, Stews, Chili - Slow Cooker
Oxtail Soup with Beer
October 29, 2020 Lee
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Oxtail Soup with Beer

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Course Main Dish, Soup
Cuisine American
Servings 4 servings

Ingredients
  

  • 1250 grams oxtails, (2 ½ lbs)
  • 4 cups beef broth
  • 1 cup dark beer
  • 1 large onion, sliced
  • 4 carrots, cut into 1 inch pieces, divided
  • 3 stalks celery, cut into 1 inch pieces, divided
  • 2 sprigs fresh parsley
  • 5 whole black peppercorns
  • 1 bay leaf
  • 2 cups potatoes, diced

Instructions
 

  • In a large saucepan, add the oxtails, broth, beer, onion, ½ the carrots, ⅓ the celery, parsley, peppercorns, and bay leaf, and bring to a boil. Reduce heat to a simmer, cover, and cook 3 hours or until the meat is falling off the bones.
  • Remove the oxtails and set aside.
  • Strain the broth, return broth to the saucepan, discard vegetables.
  • To the saucepan, add the remaining carrots, celery, and the potatoes. Bring to a simmer and cook 15-20 minutes or until the vegetables are tender.
  • While the vegetables are simmering, remove the meat from the bones, discard bones.
  • Stir the meat into the soup, continue to simmer until the meat is heated through.
  • Serve and enjoy.

Notes

I cannot price this yet as I have never seen oxtails for sale, but I know where I can get them.
* High Cost $1.51+ per Serving,SOUPS, STEWS, CHILI