Archive for the ‘#1 Go-To Recipes’ Category
Sardine Dip
This recipe comes from a good friend and Chef. If you like sardines in olive oil (or even water), you will love this recipe. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 2 tins sardines in olive oil, undrained, (about 4 oz / 113 g per tin), Shortcut
- 56 grams cream cheese, softened, (2 oz / ΒΌ of 8 oz / 226 g block)
- 2 tablespoons mayo
- 1 teaspoon lemon juice
- pinch dried tarragon, crushed
- pinch lemon pepper
- chives, chopped, for garnish, optional
- assorted crackers, for serving, or toast points
Instructions
- Add all ingredients to a small mixing bowl. I used two tins of Great Value brand sardines in olive oil, feel free to use your favorite brand of sardines in olive oil or even water.
- Mash and mix everything together.
- Spoon mixture into a smaller bowl for serving, optionally garnish with some chopped chives. Cover and place in the fridge for 1-2 hours.
- Serve with assorted crackers of your choice or toast points. Enjoy.
Notes
Shortcut: Sardines in Olive Oil (Slow Cooker).
Buttered Dill Peas & Carrots
I got this recipe from a friend and I will say it is well liked by the family. Very easy to prepare and the dill gives a nice flavor to the dish. The original recipe is to sautΓ© the carrots, I simmered them, both versions are listed in the steps.
Ingredients
- 1 teaspoon olive oil
- 2 large carrots, peeled and cut into ΒΌ inch slices
- 2 cups frozen peas
- 1 tablespoon butter
- Β½ teaspoon dried dill weed
- salt and pepper, to taste, as desired
Instructions
SautΓ© Method
- Heat a non stick pan with the oil on medium heat. Add the carrots and sautΓ© until tender yet crisp, about 5-6 minutes.
- Add the peas and stir in the dried dried dill and 1 tablespoon of water. Cover and let cook 4-5 minutes.
- Add the butter and mix in. Season with salt and pepper as desired, to taste.
Simmer Method
- Add the sliced carrots to a saucepan and cover with Β½ inch of water. Place on medium high heat and cook until the carrots are tender crisp.
- Add the peas and continue to simmer until the peas are tender and heated through.
- Drain the water from the saucepan, stir in the dried dill and Β½ tablespoon of butter. Pour into a serving dish and top with another Β½ tablespoon of butter. Serve as a side dish with any main dish. Enjoy.
Notes
Low cost per serving.
Sausage Breakfast 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 haveΒ OptionsΒ and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.Β Links to the Shortcuts are listed in the Recipe Notes section. These photos are from one variant of this recipe, and it is delicious!
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 340 grams Sausage Option, (12 oz)
- 2 tablespoons water
- 1 can Soup Option, (10Β½ oz / 298 g)
- 2 eggs
- ΒΎ cup Liquid Option
- 2 tablespoons vegetable oil
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ΒΌ cup sugar
- 1 tablespoon baking powder
- butter, as needed for serving
- Topping Option, as needed for serving
OPTIONS
Sausage - Use 1 Item
- pork sausage links, Shortcut
- smoked sausage links
- Italian sausage, links, cut into 2 inch lengths, Shortcut
Soup - Use 1 Item
- condensed cream of mushroom soup, Shortcut
- condensed Cheddar cheese soup, Shortcut
- condensed cream of celery soup, Shortcut
Liquid - Use 1 Item
- apple juice
- milk
- chicken broth
Topping - Use 1 Item
- honey
- maple syrup
- fruit preserves
Instructions
- Preheat your oven to 180Β° C (350Β° F) and grease a 7x11 baking pan with butter.
- In a large non stick pan, add the Sausage Option and water and place on medium heat, cover and cook for 5 minutes, then uncover and continue cooking to brown the sausage and cook them through. When fully cooked, remove to paper towels to drain. I used the pork sausage links option.
- In a small mixing bowl, add the Soup Option and eggs and stir to mix well. I used the cream of mushroom soup option.
- To the soup mixture, slowly stir in the Liquid Option and oil, stirring until completely mixed together. I used the apple juice.
- In a medium mixing bowl, add the flour, cornmeal, sugar, and baking powder. Whisk together.
- To the flour mixture, add the soup mixture. Stir together until just moistened.
- Pour into the prepared baking dish and spread out evenly. Arrange the sausages on top and push slightly into the batter.
- Bake for 30 minutes or until the top springs back when lightly touched with your finger.
- Use a spatula to cut and serve with. Serve with butter and Topping Option. Enjoy. After the photo I used the honey option.
Notes
Low cost per serving if using the Shortcuts.
Shortcuts: Pork Sausage, Italian Sausage, Condensed Cream of Mushroom Soup, Condensed Cheddar Cheese Soup, Condensed Cream of Celery Soup.
Malted Chocolate Fudge
I found this recipe while searching for recipes that used malted milk powder. Not only did it sound easy to make it also sounded delicious, it is both easy and delicious! If you have a digital scale, weighing the ingredients in grams is the preferred way to measure the chocolate, malted milk powder, and Whoppers. The cooking method for this is a microwave oven.
Equipment
- Microwave
- Baking Pan (8x8 or 9x9 inch)
Ingredients
- 525 grams chocolate chips, semi, milk, or dark, (18 oz)
- 1 teaspoon vanilla extract
- 1 can sweetened condensed milk, (14 oz / 397 g)
- 65 grams malted milk powder, (Β½ cup)
- 200 grams Whoppers, or Maltesers, (7 oz)
- Whoppers, or Maltesers, optional, for topping
Instructions
- Line a 8x8 or 9x9 baking pan with foil.
- Measure out the chocolate
- In a glass mixing bowl, add the chocolate chips, microwave for 30 seconds, remove and give it a stir, repeat until the chips are melted and creamy. (I did this 3 times and the chips were perfect consistency.)
- Stir in the vanilla and condensed milk, mixture will thicken so microwave for another 15 seconds, then stir in the malted milk powder.
- Stir in the Whoppers.
- Spoon mixture into the prepared pan, add more Whoppers on top, pat down with the bottom of a glass or even the bottom of the Whoppers carton.
- Let fudge cool for 3-4 hours, cut, enjoy.
Notes
I will say Fair cost per serving now as Maltesers are available through Lazada as well as malted milk powder.
Sammy's German Chocolate Cookies
This is my daughter's recipe that she created. I made these on 4 Apr 2021, and my comment as well as the rest of the family, "damn good cookies!" Highly recommended.
Equipment
- Oven
- Baking Sheets
- Electric Mixer
Ingredients
- 2ΒΌ cups all-purpose flour
- ΒΌ cup cocoa powder
- 1 teaspoon baking soda
- Β½ teaspoon salt
- Β½ cup chocolate chips, milk, semi, or dark
- 1 cup sweetened shredded coconut, heaping
- ΒΌ cup pecans, chopped, or walnuts
- 1 cup caramel bits
- 1 cup butter, (1 block / 2 sticks)
- 1 cup sugar
- 1 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 2 eggs
Instructions
- Preheat your oven to 190Β° C (375Β° F), Line a baking sheet or sheets with parchment paper or foil.
- Add the flour, cocoa, baking soda, and salt to a mixing bowl and whisk together.
- In another bowl, measure and add the chocolate chips, coconut, pecans, and caramel bits.
- In a large mixing bowl, add the softened butter and both sugars. Use an electric mixer to cream together for about 5 minutes, scrapping the sides occasionally to fully mix everything.
- To the butter mixture, add the eggs and vanilla and mix that in for 1 minute.
- Add the flour mixture and mix together with a large sturdy spoon.
- Add the chocolate chip mixture and mix in.
- Drop by rounded half tablespoons. (I went overboard on this batch and went with rounded tablespoons, they cookies were big but still delicious.)
- Bake for 9-11 minutes or until set. Cool on the sheet for 5-7 minutes then move to a wire rack to cool completely. (I baked for 10 minutes and these were perfect.)
- Place on a serving tray, serve, and enjoy.
Notes
Fair cost based on the caramel bits and pecans.
Easy Pistachio Pie
I made this exactly as written and it is delicious, my family loved this! Easy to assemble and looks beautiful when served.
Equipment
- Electric Mixer
Ingredients
- 226 grams cream cheese, softened, (8 oz)
- 1 box jello pistachio pudding mix, (96 g / 3.4 oz)
- 1 can crushed pineapple, undrained, (567 g / 20 oz / 1 lb 4 oz)
- 1 cup mini marshmallows
- 1 container Cool Whip whipped topping, (8 oz / 226 g)
- graham cracker pie crust, store bought or homemade
Toppings - Optional
- whipped topping, can or fresh whipped
- maraschino cherries
- ΒΌ cup pistachio nuts, chopped
Instructions
- In large bowl, add the cream cheese and jello mix.
- Beat with an electric mixer until the cream cheese is light and fluffy.
- Add the undrained can of crushed pineapple and mix together with the cream cheese using the electric mixer.
- Stir in the marshmallows.
- Fold in the whipped topping. (I forgot to get a photo after this step.)
- Spoon mixture into the prepared pie crust. Place in the fridge for at least 3 hours to chill and set up.
For the Topping - Optional
- Before serving, use a can of whipped cream, or pipe if using fresh made whipped cream, and add a border around the top of the pie. Place cherries as desired on top of the whipped cream, and sprinkle with chopped pistachios as desired.
- Slice, serve, and enjoy.
Notes
High cost per serving just based on the limited availability of the whipped topping and pistachio jello. I will prepare this using fresh made whipped cream and will comment on how that goes.Β
Cornbread
This is adapted from a Betty Crocker recipe. I made this as written and I will say, this is some of the best cornbread I have eaten. Great texture, excellent flavor, perfect.
Equipment
- Oven
- Baking Pan (8 or 9 inch)
Ingredients
- 1ΒΌ cup yellow cornmeal
- 1 cup all-purpose flour
- Β½ cup sugar
- 1 tablespoon baking powder
- Β½ teaspoon salt
- ΒΌ cup butter, melted, (Β½ stick or ΒΌ block)
- 1 cup milk
- 1 egg
Instructions
- Preheat your oven to 200Β° C (400Β° F). Grease with butter a 8 inch square baking pan or a 9 inch round baking pan.
- In a bowl, add the cornmeal, flour, sugar, baking powder, and salt. Mix together with a large fork or whisk.
- In another bowl, add the melted butter, milk, and egg. Beat together with a large fork or whisk.
- Add the cornmeal/flour mixture all at once to the wet mixture, stir until the flour is wet, batter will be lumpy. Pour batter into the prepared baking pan and smooth out.
- Bake for 25 minutes or until golden brown on top and a toothpick inserted in the middle comes out clean.
- Slice into squares, serve as a side dish. Enjoy.
Notes
Low cost per serving.
Salmon Dip
I came across this recipe on Instagram and it called for a can of smoked salmon and the use of a food processor. I had a lot of regular canned salmon on hand so I went with that, and used an electric mixer in place of a food processor. The result was an excellent tasting dip! Highly recommended if you like canned salmon and dips. Links to the shortcuts are listed in the Recipe Notes section.
Equipment
- Electric Mixer
Ingredients
- 226 grams cream cheese, softened, (8 oz)
- ΒΌ cup sour cream, Shortcut
- ΒΌ cup mayo
- 1 tablespoon lemon juice
- 1 can salmon, drained, (15 oz / 425 g),Β Shortcut
- 2 teaspoons dried dill weed
- 2 tablespoons fresh chives, chopped
- 2 tablespoons capers, drained
- assorted crackers, for serving
Instructions
- To a mixing bowl, add the cream cheese, sour cream, mayo, and lemon juice. (I microwaved the cream cheese first for 10-15 seconds and it is very softened, then added the other ingredients.)
- Mix with an electric mixer until well mixed.
- Add the drained salmon, dill, chives, and capers. (I took the photo before adding the chives.)
- Mix with the mixer again to blend the salmon into the cream cheese mixture.
- Spoon mixture into a serving bowl and serve with assorted crackers.
Notes
Low cost overall as you get a lot of appetizer servings from this.
Shortcuts: Sour Cream, Steamed Salmon.
Variants: 1. This would make and excellent sandwich filling!
Seattle Salmon Pie
This recipe is from a cookbook titled Casserole Cook Book, printed in 1961. This recipe turned out great, very easy to prepare. I and my parents were pleasantly surprised with how simple, and good tasting this is.Β Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Pie Dish
Ingredients
- 1 can salmon, drained, (15 oz / 425 g),Β Shortcut
- 2 eggs, beaten
- Β½ cup milk
- 1 tablespoon butter, melted
- ΒΌ cup onion, diced
- 2 tablespoons fresh parsley, minced, or 2 teaspoons dried
- ΒΎ teaspoon dried basil
- ΒΌ teaspoon salt
- 1 pie crust, store bought or homemade, Shortcut
Instructions
- Preheat your oven to 220Β° C (425Β° F). Grease a 8 or 9 inch pie dish with butter.
- To a mixing bowl, add the salmon, eggs, milk, butter, onion, parsley, basil, and salt.
- Mix together with a spoon, the mixture will be quite thin compared to making a loaf.
- Pour mixture into the prepared pie dish, I used a 9 inch dish for this.
- Roll out your store bought crust or homemade crust, cut dough into a circle to a size that will fit the dish without going up the sides. Cut dough into 6 even pieces.
- Place each piece on the salmon mixture to cover without overlapping.
- Bake for 25 minutes then remove from oven.
- Cut pie into 6 pieces, cutting the seams between each piece of crust. Serve, and enjoy.
Notes
Fair cost per serving, may have to use the shortcut for the salmon in Thailand as I have only seen frozen salmon never canned.
Shortcuts: Steamed Salmon, Pie Crust.
Salmon & Noodle Skillet
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 haveΒ OptionsΒ and you can choose an option from the list below the ingredients. This recipe turned out great, very easy to prepare, and the noodles and patties have excellent flavor.Β Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 can salmon, drained, flaked, (15 oz / 425 g), Shortcut
- 1 can Soup Option, (10Β½ oz / 298 g)
- Crumbs Option
- 2 tablespoons onion, finely diced
- 2 tablespoons fresh parsley, chopped or 2 teaspoons dried
- 1 tablespoon lemon juice
- 1 egg, beaten
- Vegetable Option
- 2 tablespoons butter
- Β½ cup sour cream, Shortcut
- Β½ cup milk
- 2 cups dry egg noodles
- Seasoning Option
OPTIONS
Soup - Use 1 Item
- condensed cream of celery soup, Shortcut
- condensed cream of mushroom soup, Shortcut
- condensed cream of chicken soup, Shortcut
- condensed Cheddar cheese soup, Shortcut
Crumbs - Use 1 Item
- 1 cup soft bread crumbs
- Β½ cup saltines, finely crushed
- Β½ cup bread crumbs, dry, fine
- ΒΌ cup quick cooking rolled oats
Vegetable - Use 1 Item
- 2 cups cut asparagus, fresh or frozen, steamed
- 2 cups cut green beans, fresh or frozen, steamed
- 2 cups cut broccoli, fresh or frozen, steamed
- 1 cup peas, fresh or frozen, steamed
Seasoning - Use 1 Item
- Β½ teaspoon dried dill weed
- Β½ teaspoon dried marjoram
- ΒΌ teaspoon ground nutmeg
- 2 tablespoons Parmesan cheese, grated
Instructions
- Heat a pot of salted water to boiling, add 1Β½ to 2 cups dry egg noodles. Cook until just tender, drain.
- While the noodles are cooking, to a mixing bowl, add the salmon, ΒΌ cup of Soup Option, Crumbs Option, onion, parsley, lemon juice, and egg. Mix together.
- Shape salmon mixture into 4 patties.
- Heat a large non stick pan and melt the butter. When the butter is hot, add the patties.
- Cook until browned on the bottom then turn patties over to brown the other side. Remove to a plate.
- To the same pan on medium heat, add remaining Soup Option, sour cream, and milk. Stir until sauce is smooth.
- Stir in the noodles, Vegetable and Seasoning Options. Reduce heat to low.
- Place the salmon patties on the noodles. Cover and let cook for 10 minutes to heat the patties through.
- Serve and enjoy.
Notes
Fair cost per serving, may have to use the shortcut for the salmon in Thailand as I have only seen frozen salmon never canned.
Shortcuts: Steamed Salmon, Condensed Cream of Celery Soup, Condensed Cream of Mushroom Soup, Condensed Cream of Chicken Soup, Condensed Cheddar Cheese Soup, Breadcrumbs.