Archive for the ‘#1 Go-To Recipes’ Category
Yellow Squash Casserole
I found this recipe doing a search as I have a lot of yellow zucchini growing. This is an excellent dish to use up fresh yellow squash or even yellow zucchini, and the variant with adding some meat is highly recommended.
Equipment
- Pan (12 inch)
- Oven
- Baking Pan (9x13 inch)
Ingredients
- 1½ kilos fresh yellow squash, or yellow zucchini, (3½ lb)
- ¼ cup butter, (½ stick / ¼ block)
- 1 large sweet onion, diced
- salt and black pepper, to taste
- 1 can condensed cream of chicken soup, (10½ oz / 298 g)
- 227 grams sour cream, (8 oz), Shortcut
- 2 cups Sharp Cheddar cheese, shredded, (8 oz / 226 g)
- 1½ cups French fried onions, Shortcut
Instructions
- Prep the squash, small size can be just sliced into ¼ inch thick rounds. For large diameter, slice into ¼ inch rounds then cut slices in half. And for larger size, slice into ¼ inch rounds then cut slices into quarters. (I used 2½ of my garden grown yellow zucchini.)
- Melt the butter in a large non stick pan (12 inch would be perfect), when hot, add the onion. Sauté onion until translucent.
- Add the sliced squash on top of the onions, turn heat to low, cover the pan but stir after a few minutes and often after that. The squash will steam and they will begin to release their water.
- When the squash cooks down a bit and water has been released, season squash with salt and black pepper as desired.
- Continue to cook down the squash until the water is mostly cooked out.
- When the squash is nearly falling apart, drain well in a colander.
- Preheat your oven to 180° C (350° F) and grease a 9x13 baking pan with butter or cooking spray.
- Add the squash to a large mixing bowl, then add the sour cream and soup.
- I added a variant, I diced a can of spam, and added that.
- Mix together, taste, season with salt and black pepper as desired.
- Pour squash into the prepared pan and spread out evenly.
- Cover with foil and bake for 30 minutes. Remove the foil, top with the Cheddar cheese, then the French fried onions.
- Return to the oven, uncovered, for 10 minutes or until the onions are lightly browned.
- Serve and enjoy.
Notes
Low cost per serving, and very little cost if growing the squash yourself, which is what I used here.
Shortcuts: Sour Cream, French Fried Onions.
Variants: 1. Add diced sautéed smoked sausage, ham, or spam. 2. Use condensed cream of mushroom soup in place of the chicken soup. 3. Yellow zucchini work perfectly and I am 99% sure that green zucchini would be just as perfect.
Fancy Chicken Salad
This recipe comes from a friend, and it is absolutely delicious! I made this for my parents and they loved it. For the chicken, feel free to use roasted, rotisserie, canned, or cook your own. I used canned the first time I made this and I also plan on using my pressure cooker so I can make broth at the same time for use in another recipe. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
For the Salad
- 4 chicken breasts, boneless, skinless, cooked, cubed, (1 kilo / 2 lb), Shortcut
- 3 cups seedless red grapes, halved
- 1 cup celery, diced
- ½ cup red onion, diced
- 1 cup pecan pieces
For the Dressing
- ½ cup mayo
- ½ cup sour cream, Shortcut
- 2 tablespoons lemon juice
- 2 tablespoons fresh dill, finely chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1-2 cups Cheddar cheese, shredded, optional
Instructions
- For the chicken, first time I made this I used four 10 oz / 283 g cans of chunk breast meat in water, drained. It was 4 cups and very convenient. I have also made this with 4 cooked chicken breasts, cubed, which was also 4 cups.
- Using a dry skillet on low heat, add the pecan pieces and toast for several minutes, stirring them and turning them with a spatula often until lightly golden and fragrant, remove from pan and set aside to cool. If you are using pecan halves, just coarsely chop after toasting them and let cool.
- To a large mixing bowl (I used a 4 quart bowl), add the prepared chicken, grapes, celery, onion, and the cooled pecans. Toss together.
- To prepare the dressing, add all the Dressing ingredients to a small bowl and mix together.
- Add the dressing to the salad, stir until well mixed. Cover and place in the fridge until serving.
- Just before serving, mix in the cheese if using that, serve as is as a main dish with light sides of your choice.
- Serve over lettuce or arugula. Recommended.
- Serve in a large croissant with arugula. Highly recommended.
Notes
Low cost per serving, use the shortcut for the sour cream for additional savings.
Shortcut: Chicken (Pressure Cooker), Sour Cream.
Variants: 1. Use 4 10 oz / 283 g cans, drained. 2. Use chicken thigh meat or a mix of thigh and breast meat in place of just breast meat. 3. Use unsalted cashews in place of the pecans. 4. Wrap in soft flour tortillas.
Updated on 17 December 2021.
Macaroni & Cheese
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 is an excellent mac and cheese, highly recommended! I made the version with mushroom soup, milk, Cheddar, and potato chips on 29 May 2023, family and I loved this! Links to the Shortcuts are listed in the Notes section.
Equipment
- Casserole (1½ quart)
- Oven
Ingredients
- 1½ cups dry macaroni
- 1 can Soup Option, (10½ oz / 298 g)
- ¾ cup Liquid Option
- 1 teaspoon prepared yellow mustard
- ¼ teaspoon black pepper
- 2 cups Cheese Option, shredded, divided, (8 oz / 226 g)
- Topper Option
OPTIONS
Soup - Use 1 Item
- condensed cream of mushroom soup, Shortcut
- condensed cream of onion soup
- condensed cream of celery soup, Shortcut
- condensed Cheddar cheese soup, Shortcut
Liquid - Use 1 Item
- milk
- water
- evaporated milk
- tomato juice
Cheese - Use 1 Item
- Cheddar cheese
- American cheese
- Swiss cheese
- Monterey Jack cheese
Topper - Use 1 Item
- 1 cup French fried onions, Shortcut
- 1 cup potato chips, coarsely crushed, (85 g bag for Thailand)
- ¼ cup breadcrumbs, mixed with 1 tablespoon melted butter
- 1 medium tomato, sliced
Instructions
- Heat a pot of salted water to a boil, add macaroni and cook until just nearly tender. Drain.
- While the macaroni is cooking, to a 1½ quart casserole, add the Soup and Liquid Options as well as the mustard and black pepper, and mix together.
- Preheat your oven to 180° C (350° F).
- Add the drained macaroni and 1½ cups of Cheese Option to the casserole and mix in.
- Bake for 25 minutes or until hot, remove and stir. Top with remaining ½ cup Cheese Option and the Topper Option.
- Bake for additional 5-10 minutes or until the cheese melts.
- Serve as a side with any main dish, enjoy.
Chili Cheese Fry Casserole
I came across this recipe while researching recipes that use tater tots, and I am glad I did! This is a delicious casserole that goes together quickly and is quite economical.
Equipment
- Oven
- Baking Pan (9x13 inch)
Ingredients
- 500 grams ground beef, (1 lb)
- 2 cans chili, with beans, (15 oz / 425 g), Shortcut
- 1 bag tater tots, frozen, (32 oz / 2 lb / 907 g)
- 2 cups Cheddar cheese, shredded, (8 oz / 226 g)
- spring onion, sliced, white and green parts, for garnish
- sour cream, as desired, for serving, optional, Shortcut
Instructions
- Heat a large non stick pan on medium heat and cook the ground beef, chopping it up with a spatula as it cooks. Cook until no pink is visible. Drain fat.
- Stir the chili into the beef. Preheat your oven to 190° C (375° F) and grease a 9x13 baking pan with butter or cooking spray.
- Pour chili mixture into the prepared baking pan and spread out evenly.
- Layer the tater tots evenly over the chili.
- Bake uncovered for 35 minutes or until the tots are starting to brown and the casserole is bubbly. Sprinkle cheese over the tater tots.
- Bake for another 10 minutes to melt the cheese in.
- Top with spring onion, serve and enjoy. Optionally, top servings with a dollop of sour cream.
Notes
Low cost per serving if using ground pork and the shortcuts for the chili and sour cream.
Shortcuts: Chili, Sour Cream.
Variant: 1. Use ground pork in place of beef. 2. Use 4 cups of your own homemade chili or from the shortcut, making sure it is a thick type of chili.
Honey Graham Cracker Cake
This recipe comes from a friend and it is simply the best cake in regards to taste and easy of preparation. Only three ingredients needed. This is a no bake / ice box type of cake which needs time in the fridge to soften up. I made this by cutting the recipe listed here in half and the photos will reflect that.
Equipment
- Electric Mixer
Ingredients
- 5 cups heavy whipping cream
- 680 grams sour cream, (24 oz), Shortcut
- 3 boxes honey graham crackers, (9 packs)
Instructions
- Add the whipping cream to a large mixing bowl, beat with an electric mixer until the cream thickens.
- Add the sour cream and beat that in until mixed in, scraping down the sides of the bowl so it is all incorporated.
- Spread some of the cream mixture on a plate or cake tray, I used a rubber spatula, and place the first layer of crackers to set them in place to make the base of the cake. (I cut the recipe in half and only used 3 crackers wide to make the base, if using the full recipe, you will want to use two rows of 4 crackers each to make a square.)
- Spread some cream mixture on top of the base crackers about twice the thickness of a cracker and place more crackers on top, pressing them into place. Repeat this process making the cake as tall as you like. (I made mine with 8 layers of crackers.)
- Now spread another layer on the top and clean up the sides using more cream mixture as needed to cover the cake.
- For decoration, crush 2-3 crackers in a zip lock bag with a rolling pin and sprinkle the top and sides with the crumbs. Cover and place the cake in the fridge for at least 4 hours, this is to soften the crackers. Or use a variant as I did and I used colored sprinkles on the top.
- To cut this cake, and these instructions come from the author of this recipe and it is highly advised to follow this or you will have a crumbly sticky mess. Fill a tall glass with hot water and place a long knife in it to get warm. Remove the knife from the water, wipe dry with a paper towel and make one downward cut and remove the knife, wipe with a paper towel and place back in the water to warm, repeat that process to cut all the servings. Serve and enjoy!
Notes
Variant: 1. Use sprinkles as desired for decoration in place of the crushed graham crackers. 2. Use cinnamon graham crackers or chocolate graham crackers in place of honey graham crackers.
Onion Vegetable Bake
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.
Equipment
- Oven
- Casserole (1½ quart)
Ingredients
- 1 can Soup Option, (10½ oz / 298 g)
- ½ cup Liquid Option
- 1 teaspoon light soy sauce
- dash black pepper
- 4 cups Vegetable Option, see Step 1 for clarification
- 1 can French fried onions, (2.8 oz / 79 g), Shortcut
OPTIONS
Soup - Use 1 Item
- condensed cream of mushroom soup, Shortcut
- condensed cream of celery soup, Shortcut
- condensed cream of chicken soup, Shortcut
- condensed Cheddar cheese soup, Shortcut
Liquid - Use 1 Item
- milk
- light cream, or table cream
- plain yogurt
- sour cream, Shortcut
Vegetable - Use 1 Item
- cut green beans, cooked and drained
- carrots, sliced, cooked and drained
- cut broccoli, cooked and drained
- Brussels sprouts, cooked and drained
Instructions
- For the Vegetable Option, feel free to use these approximate measurements: 4 cups cooked and drained vegetables = 1 package (16-20 oz / 453-566 g) frozen vegetables = 2 packages (9-10 oz / 255-283 g each) frozen vegetables = 2 cans (about 16 oz / 453 g each) canned vegetables = fresh (1½ lb / 680 g) vegetables.
- Preheat your oven to 180° C (350° F). Get out a 1½ quart casserole.
- To the casserole, add the Soup and Liquid Options, soy sauce, and pepper. Stir to mix together. (This is the cream of celery version being made.)
- Stir in the Vegetable Option and half of the onions. (This is the cream of celery and carrots version being made.)
- Bake for 25 minutes, top with remaining onions and bake an additional 5 minutes.
- Serve as a side dish and enjoy.
Notes
Variants: 1. Use Half & Half Cream in place of Light Cream. 2. Use as many French fried onions as you desire.
Rolo Pretzels
This is another twist on using Rolo candies to make snacks or a quick dessert. Since this uses the oven but only for a short time, I find it really convenient to make this right after taking something out from the oven, then it is already hot. Only three ingredients with this, no servings or quantities for ingredients, this is a make with what you have.
Equipment
- Oven
Ingredients
- pretzel squares, I used Snyder's brand
- Rolo candies, remove wrappers
- pecan halves
Instructions
- Preheat your oven to 180° C (350° F) and line a baking sheet with parchment or foil.
- Place pretzel squares on the prepared sheet, then place a Rolo candy on each pretzel.
- Bake for 3 minutes, remove from oven and place a pecan half on top of a Rolo and push down. Repeat for remaining Rolos.
- Let cool, serve, and enjoy.
Amish Noodles
I don't know if this a true Amish recipe but I will say this makes some tasty noodles. This recipe is on many cooking sites and the beauty of this recipes is that is uses less energy due to the way the noodles are cooked.
Ingredients
- 2 tablespoons butter
- 4 cups chicken broth, or beef broth
- 1 cube chicken broth, or beef broth
- 340 grams egg noodles, (12 oz)
Instructions
- In a large saucepan, melt the butter and let it brown just a bit, then add the broth and drop in the broth cube. Bring to a boil.
- Stir in the egg noodles. And bring to a boil.
- Turn off the heat, leave on the same burner, cover, and let sit for 20 minutes, stir 2-3 times. Check noodles for tenderness at 20 minutes, if not to your liking, just cover and let sit a few more minutes.
- Drain and serve as a side with meatballs or your favorite dish. Enjoy.
Notes
Shortcut: Chicken Broth (Pressure Cooker).
Variants: 1. Use Fettuccine or Tagliatelle in place of 'egg noodles'. 2. Use other past, such as spirals in place of egg noodles but you will need to keep an eye on them for tenderness to your liking.
Biscoff Icebox Cake
I came across this recipe on Instagram, and the description and photos were mouthwatering. I found the items needed and I made this for a family gathering on 25 Apr 2021, and it was a hit! I can honestly say, this 'cake' is the best I have ever made, highly recommended.
Equipment
- Baking Pan (8x8 or 9x9 inch)
- Electric Mixer
Ingredients
- 226 grams Mascarpone cheese, (8 oz)
- ⅔ cup Biscoff cookie butter, or store brand of cookie butter
- 2½ cups heavy whipping cream, cold
- 1 package instant vanilla pudding mix, (4 serving size / 3.4 oz / 96 g)
- 35-45 Biscoff Lotus cookies, (about 1½, 8.8 oz 250 g packages
- candy sprinkles, or cookie crumbs, as desired, optional
Instructions
- Add the cookie butter and cheese to a mixing bowl. (I used Great Value brand cookie butter.)
- Beat with an electric mixer until smooth. Clean off the mixer blades and rinse them.
- In another mixing bowl, add the cream and pudding mix. Beat with the mixer until the mixture begins to get thick.
- Pour the pudding mixture into the bowl with the cheese mixture. Beat with the mixer until just combined. Overmixing may result in a more dense cake. (Smooth out the top of the cream filling then use a spoon to evenly mark out 3 sections, like a 'peace sign'.)
- Place cookies in a even layer in the baking pan. (I used an 8x8 inch pan, using a 9x9 inch pan will require a few more cookies.)
- Spread ⅓ of the cream filling over the cookies, then repeat with another layer of cookies, pressing then into the filling below them, then spread another ⅓ of the filling over the cookies. Then add one final layer of cookies, then spread the remaining ⅓ of filling and smooth out as that is the top of the cake. Decorate with candy sprinkles or cookie crumbs, as desired. Place in the fridge for 8 hours to set up and soften the cookies.
- To serve, slice into serving portions. Enjoy!
Notes
T
Basic Frittata
This is a basic frittata recipe that is easy and delicious, and no cream cheese used in this. I made this on 22 Apr 2021 and it was very well liked my parents and I. This recipe is a mix of several frittata recipes and I settled on this for ease of preparation, readily available ingredients, and excellent flavor.
Equipment
- Oven
- Baking Pan (9x13 inch)
Ingredients
- 1 tablespoon olive oil, or cooking oil
- 1 bell pepper, color of your choice, diced
- 1 onion, diced
- 12 eggs
- 3 tablespoons whipping cream
- ½ teaspoon salt
- 2 cups cheese, your choice, shredded, divided
Instructions
- Heat the olive oil in a non stick pan, when hot, add the onion and bell pepper, and sauté until tender. Remove from heat and set aside to cool just a bit.
- Preheat your oven to 180° C (350° F) and grease a 9x13 inch baking pan with butter or cooking spray.
- To a mixing bowl, crack in the eggs and add the cream. Whisk until the yolks and whites are just mixed together. Stir in the salt, 1 cup of the cheese, and the sautéed bell pepper and onion.
- Pour mixture into the prepared baking pan.
- Sprinkle on the remaining 1 cup of cheese. I used a Monterey Jack & Colby blend.
- Back for 25 minutes, the eggs should be puffed up and cooked in appearance, the center will jiggle just a bit when the pan is lightly shaken. Remove from oven and let cool for 5-10 minutes, then slice into serving portions.
- Serve as a breakfast, lunch, or my favorite; breakfast for dinner. Enjoy!
Notes
Low cost per serving.
