Archive for the ‘#1 Go-To Recipes’ Category
Rustic Beef & Ale Ragout (Slow Cooker)
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. I made this on 4 May 2022, very delicious, sauce is tasty! Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Slow Cooker (3½+ quart)
Ingredients
- 1 tablespoon extra virgin olive oil
- 750 grams beef chuck roast, boneless, cut into 1½ inch cubes, (1½ lb)
- 1 onion, cut into ½ inch wedges
- 1 cup carrot, sliced ¼ inch thick slices
- 1 green bell pepper, sliced
- 330 ml ale, or beer, (12 oz / 330 ml bottle or can)
- 1 can tomato paste, (170 g / 6 oz)
- 1 envelope Italian dressing mix, Shortcut
- 2 teaspoons beef broth powder, or 1 OXO beef cube crushed
- 2 teaspoons Worcestershire sauce
- 1 teaspoon sugar
Instructions
- Coat the inside of your slow cooker with non stick spray or butter. Prep the beef and vegetables. I used some frozen bell pepper I had on hand, 1 red and 1 green.
- Heat the oil in a large non stick pan on medium high heat, brown beef 6-8 minutes on all sides, working in batch so you do not over crowd pan.
- As the beef is browned, add to the prepared slow cooker. I cooked the beef in 2 batches.
- Then add in the onion, carrot, and bell pepper to the slow cooker.
- After the beef is all browned and in the slow cooker, return the pan to medium high heat and whisk in the ale, tomato paste, dressing mix, broth powder, Worcestershire sauce, and sugar. Cook for just a few minutes until mixture is smooth.
- Pour mixture over the vegetables and beef in the slow cooker, give everything a stir to mix together. Cover and set to High setting for 4-5 hours or until the beef is nice and tender.
- Serve with bread or a salad, enjoy.
Notes
I will say Fair cost per serving just based on the cost of beef.
Shortcut: Italian Dressing Mix.
Oven Roasted Brussels Sprouts
This recipe comes from a good friend and it is tasty.
Equipment
- Oven
Ingredients
- 1 kilo fresh Brussels sprouts, (2 lb)
- 2½ tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Prep the sprouts by trimming off the stem ends, removing any lose or yellowed leaves. Rinse and drain well. Leave small sprouts whole and slice larger ones in half through the stems. Place in a large mixing bowl.
- Preheat your oven to 200° C (400° F), get out a large baking sheet.
- Drizzle the oil on the sprouts and toss to coat. Sprinkle the sprouts with the salt, pepper, and garlic powder and toss to mix together.
- Spread the sprouts on the baking sheet, place in the oven and roast 20-25. Stir the sprouts half way through roasting. The spouts are done when they are slightly browned and tender.
- Place in a serving bowl, serve and enjoy.
Creamed Peas
This recipe comes from a good friend and is highly recommended. This is an easy and quick side dish to put together, and it is delicious 🙂
Ingredients
- 3 cups frozen peas, thawed
- 2 ½ tablespoons butter, divided
- 1 ½ tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ⅛ teaspoon dried dill
- ¾ cup whipping cream
Instructions
- Place peas in a saucepan, add water to cover the peas by ½ to 1 inch, and place on medium heat. Bring to a boil and simmer for 3 minutes. Drain the peas in a colander.
- Using the same saucepan, add 1 ½ tablespoons of butter. Melt, then stir in flour, salt, pepper, garlic powder, and dill. Stir and cook 1 minute.
- Stir in the cream, heat to a simmer on medium heat.
- Stir in the drained peas, stirring occasionally until heated through.
- Stir in the remaining 1 tablespoon of butter, pour into a serving bowl, serve.
Notes
Low cost per serving.
Variants: 1. Add diced ham. 2. Add diced carrot.
Fish & Chips
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. I made this, just the fish, on 6 Apr 2022, and was beyond all expectations, the batter for this is excellent! I also doubled the recipe and cooked the fish using my deep fryer. My family loved this method for preparing fish, and will be a regular now at the house. Highly recommended.
Equipment
- Electric Mixer
- Frying Thermometer
- Deep Fryer , not required but works well for this
Ingredients
- ¾ cup all purpose flour
- ½ cup flat beer
- vegetable oil, as needed
- 4 medium potatoes, Russet preferred, cut into wedges
- salt, as desired
- 1 egg, separated
- 500 grams cod fillets, or other firm whitefish, (1 lb)
- lemon wedges, optional, as desired
Instructions
- In a small bowl, add the flour, flat beer, and 2 teaspoons of vegetable oil, mix together. Cover and place in the fridge for 1-2 hours.
- While the flour mixture is chilling. Pour 2 inches of oil into a pot or large heavy skillet with high sides, heat to 185° C (365° F) on medium heat. Optionally, use a deep fat fryer.
- Add potato wedges in batches to the oil, fry 4-6 minutes or until golden brown, turning once. Drain on paper towels and sprinkle with salt as desired. Allow the oil to return to 185° C (365° F) between batches.
- Remove the flour mixture from the fridge, stir the egg yolk into the mixture.
- Add the egg white to a medium mixing bowl, beat with an electric mixer at medium high speed until soft peaks form.
- Fold egg white into the flour mixture.
- I used pangasius for this, it is excellent whitefish, low cost and readily available. I cut the fillets in half for easier handling.
- Return the oil to 185° C (365° F). Dip fish fillets into the batter in batches, fry for 4-6 minutes or until batter is golden brown and crispy, turning once. Drain on paper towels. Allow the oil to return to 185° C (365° F) between batches. Optionally, use a deep fryer, just leave the basket in the oil and carefully place 2 fillet halves at a time in the oil, when they turn golden brown they will float to the top, if you place in the basket then lower into the oil, the batter may brown around the basket and will result in some batter coming off when you remove them.
- Serve with potato wedges, and lemon wedges if desired, or any chips you prefer. Enjoy.
Notes
Low cost per serving.
Honey Glazed Carrots
This is a simple yet delicious method for very flavorful carrots.
Ingredients
- 500 grams fresh carrots, (1 lb)
- 2 tablespoons butter
- 2 tablespoons honey
- 1 sprig fresh thyme, or 1/8 teaspoon dried
- 1/4 teaspoon salt
- black pepper, as desired to taste
Instructions
- Peel and slice the carrots at an angle, about ½ inch or slightly less. Add to a saucepan.
- Add water to cover the carrots and lightly salt the water. Place on heat and bring to a boil then reduce to a simmer and cook 5-6 minutes or until the carrots tender yet crisp. Pour the carrots into a colander to drain, wipe out the saucepan and place back on the stove on an unused burner.
- If using fresh thyme, remove the leaves from the sprig and set them aside. Feel free to use ⅛ teaspoon of dried thyme.
- To the saucepan, add the butter, honey, and salt. Place on heat and just bring to a boil, stirring constantly. Simmer for 1 minute and remove from heat.
- Add the carrots and thyme and stir to coat with the glaze. Taste, and season with salt and black pepper as desired.
- Pour into a serving bowl.
- Serve with any main dish, enjoy.
Notes
Low cost per serving.
Crockpot Turkey Breast
This is an excellent method for cooking turkey breast, juicy and tender. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Slow Cooker
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon poultry seasoning, Shortcut
- 1 teaspoon sea salt
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 cup chicken broth, Shortcut
- 2 stalks celery, cut in half
- 2 carrots, cut into quarters
- 1 large onion, cut into ½ inch wedges
- 1 turkey breast, boneless, skin on, (1-2 kilos / 2-4 lbs)
Instructions
- Add the celery, carrots, and onion to your slow cooker. Pour in the broth.
- Make the seasoning; mix together the olive oil, poultry seasoning, garlic powder, pepper, and paprika in a small bowl. Turn breast so it is skin side down, use a brush and spread about half of the seasoning evenly over the meat side of the breast. Place breast into the slow cooker skin side up. Brush the remaining seasoning over the skin side of the breast. (I used a skinless turkey breast by mistake.)
- Cover the slow cooker and set to Low setting, length of time based on weight.1 kilo / 2-2½ lbs: 2 hours 45 minutes to 3 hours 15 minutes.
1½ kilo / 3-3½ lbs: 3 hours 45 minutes to 4 hours 15 minutes.2 kilo / 4-4½ lbs: 4 hours 45 minutes to 5 hours 15 minutes. - Check internal temp to ensure the meat is fully cooked, temp should be 74° C (165° F). Do not overcook or the turkey may not turn out as juicy. If the internal temp is low, continue cooking for 30 minutes and test again.
- Remove the turkey breast to a cutting board and let it rest for 5 minutes, then slice and arrange on a serving platter.
- Use the liquid in the slow cooker to make a gravy, or if using a packaged gravy mix, replace the water called for with an equal amount of liquid from the slow cooker.
- Serve with sides of your choice, enjoy.
Notes
I will price this when I order another turkey and I will cut the turkey up before cooking and prepare this. For now I will say Fair cost.
Shortcuts: Poultry Seasoning, Chicken Broth (Pressure Cooker).
Tater Tot Casserole II
My Mom really likes tater tots and this is her method of preparing this, and it is delicious. Link to the shortcut is listed in the Notes section.
Equipment
- Baking Pan (9x13 inch)
- Oven
Ingredients
- 750 grams ground beef, (1½ lb)
- 1 onion, diced
- 1 can condensed cream of mushroom soup, (26 oz / 737 g Family Size can), Shortcut
- ½ cup sour cream
- 1 can peas, drained, (2 cups frozen, thawed)
- salt and pepper, as desired, to taste
- 1 bag tater tots, frozen, (32 oz / 2 lb / 907 g)
Instructions
- For the condensed soup, preferred is using 1 Family Size (26 oz) can, as an alternate you can also use 2 regular size cans (10.5 oz each) mixed with ¼ cup milk.
- In a non stick pan on medium heat, cook the ground beef and onion, breaking up the beef with your spatula as it cooks. Season with salt and pepper as desired. Cook until there is no more pink visible, drain off any fat.
- Preheat your oven to 190° C (375° F), grease a 9x13 baking pan with butter or cooking spray.
- Add beef to the prepared baking pan and spread out in an even layer.
- Sprinkle the peas over the beef in an even layer.
- Spread the condensed soup over the peas in an even layer. If using 2 cans of regular size soup, empty both into a mixing bowl and mix with ¼ cup of milk in addition to the sour cream, then spread over the peas in an even layer.
- Lay the tater tots in a single layer on top of the soup.
- Bake uncovered for 35 minutes or until the tots are starting to brown and the casserole is bubbly.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcut: Condensed Cream of Mushroom Soup.
Variants: 1. Use ground pork in place of ground beef. 2. Use Italian sausage and pork sausage (50/50 mix) in place of beef. (Highly recommended.) 3. Top the soup mixture with shredded or sliced cheese before adding the tater tots. 4. If using the triangle hash browns, increase cooking time to 1 hour due to the hash browns being larger in size.
Salmon Celery Loaf
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.
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.
Braunschweiger Ball
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.
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.
Slow Cooker Little Smokies
This recipe comes from a good friend and it is so easy, and tasty! Just three ingredients, and four if you want just a hint of spicy heat.
Equipment
- Slow Cooker
Ingredients
- 1 kilo little smokies, (2 lb)
- 1 cup BBQ sauce, bottled or homemade, Shortcut
- ½ cup grape jelly
- 1-2 teaspoons Sriracha Chili Garlic sauce, optional
Instructions
- Add all the ingredients to your slow cooker.
- Mix together, cover, and set the slow cooker to Low setting for 2-3 hours.
- Scoop out the little smokies and place in a serving bowl. Serve as an appetizer or as a main dish with sides of your choice. Enjoy.
Notes
Low cost.
Shortcut: Basic BBQ Sauce.
Variants: 1. Use apply jelly or cranberry sauce in place of grape jelly. 2. Use ketchup in place of BBQ sauce.
