Archive for the ‘#1 Go-To Recipes’ Category
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. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Pie Dish
Ingredients
- 1 can salmon, drained, (15 oz / 425 g), Shortcut
- 2 eggs, beaten
- ½ cup milk
- 1 tablespoon butter, melted
- ¼ cup onion, diced
- 2 tablespoons fresh parsley, minced, or 2 teaspoons dried
- ¾ teaspoon dried basil
- ¼ teaspoon salt
- 1 pie crust, store bought or homemade, Shortcut
Instructions
- Preheat your oven to 220° C (425° 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 have Options 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. 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, (10½ 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
- ½ cup sour cream, Shortcut
- ½ 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
- ½ cup saltines, finely crushed
- ½ cup bread crumbs, dry, fine
- ¼ 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
- ½ teaspoon dried dill weed
- ½ teaspoon dried marjoram
- ¼ teaspoon ground nutmeg
- 2 tablespoons Parmesan cheese, grated
Instructions
- Heat a pot of salted water to boiling, add 1½ to 2 cups dry egg noodles. Cook until just tender, drain.
- While the noodles are cooking, to a mixing bowl, add the salmon, ¼ 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.
Saucepan Brownies
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. I made these on 23 Mar 2021, these are excellent brownies, very easy to put together. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
Ingredients
- ½ cup butter, (1 stick / ½ block)
- Flavoring Option
- 1 can condensed Cheddar cheese soup, (10½ oz / 298 g)
- ½ cup Sweetener Option
- 2 eggs, beaten
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup Addition Option
OPTIONS
Flavoring - Use 1 Item
- 1 package semi-sweet chocolate chips, (12 oz / 340 g)
- 1 package butterscotch chips, reduce butter to ¼ cup, (12 oz / 340 g)
- 1 package white chocolate chips, (12 oz / 340 g)
Sweetener - Use 1 Item
- sugar
- brown sugar, packed
- light corn syrup
Addition - Use 1 Item
- pecans, chopped
- coconut, flaked or shredded
- pistachio nuts, hulled
Instructions
- Preheat your oven to 180° C (350° F). Grease a 9x13 inch baking pan with butter or cooking spray.
- To a 3 quart saucepan, add the butter and place on medium heat. Melt the butter then reduce heat to low.
- Add the Flavoring Option and stir until fully melted. Remove from heat.
- Using a spoon, beat in the soup, Sweetener Option, and eggs.
- Stir in the flour and baking powder.
- Stir in ¾ cup of the Addition Option.
- Pour batter into the prepared baking pan and spread evenly. Sprinkle remaining ¼ cup of the Addition Option over the top.
- Bake for 25-35 minutes or until top springs back when lightly touched. Cool in pan on a wire rack until completely cooled.
- Cut and serve. The recipes states 24 brownies if you prefer smaller ones, I simply cut the brownies into 12 pieces for large brownies, perfect. Enjoy.
Notes
Low cost per serving.
Shortcut: Condensed Cheddar Cheese Soup.
Cherry Chocolate Chip Cookies
This recipe comes from a label on a package of Sunrise Fruit Products candied red cherries. The nice thing about this recipe is candied red cherries are available in Thailand, I have found them on Lazada.
Equipment
- Oven
- Electric Mixer
Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened, (2 sticks / 1 block)
- ¾ cup sugar
- ¾ cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 eggs
- 1 bag semi-sweet chocolate chips, (12 oz / 340 g)
- 1 cup nuts, chopped
- 226 grams candied red cherries, (8 oz)
Instructions
- Preheat your oven to 190° C / (375° F). Get out at least 1 baking sheet, you can use the sheet ungreased or for easier cleanup, line sheet(s) with parchment paper.
- In a mixing bowl, add the flour, baking soda, and salt. Whisk together.
- In a large mixing bowl, add the butter, sugars, and vanilla. Beat with an electric mixer until creamy.
- Add the eggs and beat to incorporate.
- Add about half flour mixture and mix together with a large sturdy spoon, when combined, add the remaining flour and mix together.
- Add the walnuts, chocolate chips, and cherries. Stir to mix together.
- Drop by rounded tablespoons on to baking sheet(s).
- Bake for 9-12 or until the edges are starting to brown. Remove from oven and leave cookies on the sheet to cool for 10 minutes then remove them to a rack to completely.
- Enjoy.
Favorite Dream Cake
I bought the Kroger store brand of Dream Whip, simply named Whipped Topping Mix and this recipe was on the back. This can be made with the name brand Dream Whip or a store brand of that product. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Bundt Pan
- Electric Mixer
Ingredients
BASE Recipe
- 1 box cake mix, see options
- 1 packet Whipped Topping Mix, (Dream Whip)
- 4 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
CAKE MIX OPTIONS
Spice Cake
- 1 box spice cake mix, Shortcut
- 2 bananas, mashed
Yellow Cake
- 1 box yellow cake mix, Shortcut
- ½ cup orange juice
- 2 teaspoons orange zest
Chocolate Cake
- 1 box chocolate cake mix, Shortcut
- 1 tablespoon instant espresso
- 1 cup mini chocolate chips
Icing
- 1½ cups powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
For the Cake
- Preheat your oven to 180° C (350° F). Grease a bundt pan with butter or cooking spray, and flour the pan as well.
- I made the chocolate version of this and used my homemade cake mix for this. If using a boxed mix, just add that to a large mixing bowl.
- To the mixing bowl, add the rest of the Base Recipe ingredients as well as any ingredients listed under the Cake Option you are making. Mix with an electric mixer for 2-3 minutes to fully mix everything, optionally you can just mix by hand, which is what I did this time.
- Pour batter into the prepared bundt pan.
- Bake for 35-40 minutes or until a toothpick inserted comes out clean. Remove from the oven and place on a rack to cool for 10-15 minutes.
- Run a butter knife around the edge, plate plate upside down on the pan, invert the pan and the cake should drop out onto the plate. Allow the cake to cool completely.
For the Icing
- Add the icing ingredients to a mixing bowl, and only use 2 tablespoons of milk to start with, add additional milk as needed for the consistency you desire.
- Mix together the ingredients until the icing is smooth.
- Drizzle over the cooled cake. I really liked the consistency this batch, makes the cake look like a snow capped chocolate mountain.
- Slice, serve, and enjoy.
Notes
Low cost per serving.
Shortcuts: Spice Cake Mix, Yellow Cake Mix, Chocolate Cake Mix.
Seared Scallops with Garlic Butter
This was my first time tasting scallops and I was surprised at how good they are, tender and juicy cooked this way. I made these on 13 Feb 2021 while in the US using a package of store brand sea scallops. Although not a low cost dish to prepare, this would normally be lower cost than scallops at a restaurant.
Ingredients
- 454 grams sea scallops, fresh or frozen, (1 lb)
- salt and pepper, as desired
- 2 tablespoons vegetable oil
- 3 tablespoons butter
- 1 clove garlic, minced
- ⅓ cup dry white wine
- lemon wedges, as desired for serving
- fresh parsley, chopped, for garnish, as desired
Instructions
- If using frozen scallops, thaw according to package instructions. When fully thawed, or if using fresh scallops, pat dry with paper towels. Lightly season both sides with salt and pepper as desired.
- Heat the oil in a non stick pan on high heat. The pan will be at the right temperature when the oil starts to smoke. Pat the scallops dry one more time then add to the pan, do not touch them, just let them cook 2-3 minutes, based on size, or until golden brown on the bottoms.
- Turn the scallops over and cook without moving them, for another 1-2 minutes or until browned and just firm.
- Quickly remove from the pan to a plate to let them rest. Wipe out the pan with paper towels and place back on medium heat.
- Add the butter and garlic to the pan, cook for 30 seconds.
- Add the white wine and whisk, cooking to reduce the liquid by half, about 2-3 minutes.
- Return the scallops back to the pan and spoon sauce over the top of the scallops.
- Transfer scallops to a serving plate.
- Serve with lemon wedges if desired and garnish with parsley as desired. Enjoy.
Notes
I have see sea scallops on half shell in Tesco's for about 85 Baht/150 grams, this would be a high cost per serving.
Rolo Crackers
I seen these on the internet on various sites from time to time and decided to give this a try. I made these on 7 Feb 2021, and they very good! I made a batch of these after I was baking some cookies, so I did not turn on the oven just for these. No quantities are given, this is a make as much or as little as you desire. Highly recommended for a quick dessert.
Equipment
- Oven
Ingredients
- Rolo candies
- butter crackers, Ritz or store brand
Instructions
- Preheat your oven to 180° C (350° F) or as I did, just use the oven after baking another dish. Line a baking sheet with parchment paper.
- Unwrap the Rolo candies and count out the butter crackers, you will need twice as many crackers as Rolo candies. For this batch I used 20 candies.
- Place butter crackers upside down on the parchment paper.
- Place a Rolo candy in the center of each cracker. Bake for 5 minutes and remove from oven.
- As soon as the sheet is removed from the oven, place a butter cracker, right side up, on top of a Rolo candy and push down to make a sandwich cookie. Repeat with remaining crackers.
- Remove from the sheet to a plate and allow to cool. When cooled, serve and enjoy.
Notes
Low cost per serving.
Cheese Ball
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 a delicious cheese ball that does not require cream cheese. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Electric Mixer
Ingredients
- 1 can Soup Option, (11½ oz / 326 g)
- ¼ cup salsa, Shortcut
- 3 cups Cheese Option, shredded, (12 oz / 340 g)
- Seasoning Option
- Coating Option
- assorted crackers
OPTIONS
Soup - Use 1 Item
- condensed bean & bacon soup
- condensed split pea with ham & bacon soup
condensed chili beef soup, no longer produced by Campbell's
Cheese - Use 1 Item
- Sharp Cheddar
- American
- Monterey Jack
Seasoning - Use 1 Item
- 1 clove garlic, minced
- ½ teaspoon dry mustard
- ½ teaspoon hot pepper sauce
Coating - Use 1 Item
- fresh parsley, chopped
- walnuts, chopped
- corn chips, finely crushed
Instructions
- To a medium mixing bowl, add the Soup Option, salsa, Cheese Option, and Seasoning Option.
- Beat on low speed with an electric mixer until smooth as possible.
- Lay out a large piece of plastic wrap, place cheese mixture in the center. Pull the corners and sides of the plastic wrap up and over the top, covering the mixture completely, and shape into a ball. Place in a bowl and place in the fridge for at least 4 hours.
- When ready to serve, lay out a piece of parchment paper, add the Coating Option and spread out. Take cheese mixture out from fridge, remove plastic wrap and shape again into a ball. Roll the ball in the coating until well covered.
- Place ball on a serving tray, surround the ball with assorted crackers. Serve and enjoy. I made the cheese ball using the condensed bean with bacon soup.
- On 7 Mar 2021 I made another version of the Cheese Ball using option with the condensed split pea with ham and bacon soup. Equally good taste.
Notes
Not sure of the soup costs as I have not see those here in Thailand, will tailor this when I find those. For now I will say high cost based on the cheese alone.
Shortcut: Salsa.
Peanut Butter Cookies III
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. These are excellent cookies, and moist. Very well liked by the entire family. Highly recommended.
Equipment
- Oven
Ingredients
- ½ cup butter, room temperature
- ½ cup sugar
- ½ cup brown sugar
- ½ teaspoon salt
- 1 egg
- ½ cup peanut butter
- 1¼ cup all-purpose flour
- ½ teaspoon baking soda
Instructions
- Preheat your oven to 190° C (375° F), line a baking sheet with parchment paper.
- To a mixing bowl, add the flour and baking soda, whisk together and set aside.
- In another mixing bowl, add the butter, sugar, white sugar, egg, and salt, and mix together.
- Add the peanut butter and mix in.
- Add the flour and mix in.
- Roll dough into walnut sized balls and place on the prepared baking sheet.
- Add spoon or two of sugar to a small bowl, dip the tines of a fork into the sugar and press down the ball of dough slightly, dip the tines again into the sugar and press crosswise on the dough to make a crisscross pattern. Repeat with all the balls.
- Bake for 9-10 minutes or until set slightly browned on the edges and starting to crack on the top. Remove from the oven and let cool on the sheet for 10 minutes, then remove to a rack to cool completely.
- After the cookies are completely cooled, place on a serving tray. Serve and enjoy.
Notes
Low cost.
Poppy Seed Fruit Salad Dressing
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This is a make the day before serving. I made this on 6 Mar 2022 and taste tested by myself and the family, and everyone agrees, this is excellent dressing for a fruit salad. This makes about 1⅔ cups of dressing. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Electric Mixer
- Screw Top Jar I used a 1 pint Mason jar.
Ingredients
- ¾ cup sugar
- 1½ teaspoons onion salt, Shortcut
- 1 teaspoon dry mustard
- ⅓ cup vinegar
- 1 cup vegetable oil
- 1 tablespoon poppy seeds
Instructions
- In a small bowl, stir together the sugar, onion salt, and dry mustard, then stir in the vinegar.
- Use an electric mixer and beat at medium speed while slowly pouring in the oil. Continue beating for another 5-10 minutes until thickened.
- Pour into a screw top jar, like a Mason jar, add the poppy seeds, cover tightly and shake well to mix. Store covered in the fridge overnight for use the next day. (Once the poppy seeds are added and mixed in, the color of the dressing will change.)
- Shake well before using. Use on fruit salads, grapefruit sections, or even lettuce wedges. Enjoy.
