Archive for the ‘#1 Go-To Recipes’ Category
Salmon Loaf IV
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. This is a really good tasting salmon loaf. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Bread Pan
Ingredients
For the Salmon Loaf
- 1 can salmon, drained, (1 lb / 454 g), Shortcut
- ½ can condensed cream of mushroom soup, (10.5 oz / 298 g can), Shortcut
- 1 cup bread crumbs, Shortcut
- 2 eggs, beaten
- ½ cup onion, diced
- ¼ cup green bell pepper, diced
- 1 tablespoon lemon juice
For the Sauce
- ½ can condensed cream of mushroom soup
- ⅓ cup milk
Instructions
- Preheat your oven to 190° C (375° F). Grease a loaf pan with butter or cooking spray.
- Add all ingredients to a mixing bowl and mix together with a large spoon, breaking up the fish, until well combined, mixture will be soft.
- Pack the mixture into the prepared loaf pan.
- Bake for 1 hour or until browned.
- Just before the loaf is done, prepare the sauce if desired. In a saucepan add the Sauce ingredients and heat on medium, stirring often, until heated through.
- Cut into slices, serve with sides of your choice, spoon sauce over each slice, enjoy.
Notes
I will price this if I can locate canned salmon. An option would be to buy frozen salmon and steam that then use as directed in the recipe. For now I will state high cost per serving.
Shortcuts: Steamed Salmon (Rice Cooker), Condensed Cream of Mushroom Soup, Bread Crumbs.
Baked Cod
This is an easy recipe for excellent cod, perfectly cooked, and delicious. This would work for any white fish and I look forward to preparing this with barramundi. Highly recommended for a simple yet flavorful dish.
Equipment
- Oven
Ingredients
- 500 grams cod fillets, boneless, skinless, (1 lb)
- lemon juice, as desired
- olive oil, as desired
- salt, as desired
- cayenne pepper, as desired
- fresh parsley, chopped, for garnish, optional
Instructions
- Preheat your oven to 200° C (400° F). You will need a glass baking dish or a baking sheet that you have lined with foil.
- If using frozen cod fillets, thaw them in the fridge overnight. Rinse each fillet and pat dry with paper towels. Place fillets in the baking dish or on a prepared baking sheet.
- Drizzle olive oil on each piece, then drizzle lemon juice on each piece. Sprinkle each piece with salt then cayenne pepper.
- Place in the heated oven and bake for 10-12 minutes, 1-2 minutes longer for very thick fillets. Fish will easily flake with a fork.
- Garnish with chopped parsley if desired, serve, and enjoy.
Notes
Low cost if using a common whitefish such as pangasius or barramundi. Cod is probably available in the high end markets but is more than likely well above the $1 per serving range.
Variants: 1. Use pangasius or barramundi fillets instead of cod. 2. Use chili powder in place of cayenne pepper.
Oatmeal Mint Chocolate Cookies
I adapted several recipes and came up with this, and they are excellent cookies.
Equipment
- Oven
- Baking Sheets
- Parchment Paper
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon salt
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup butter, room temp, (2 sticks / 1 block)
- 1 ¾ cups dark brown sugar, packed
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups quick cooking rolled oats, (or old fashioned oats)
- 1 bag Andes Crème de Menthe candies, (8.5 oz / 241 g)
Instructions
- Place the Andes mint chocolate candies in the fridge for 30 minutes to chill. Remove from the fridge, remove each candy from its foil wrapper, break in half and put in a bowl. When all the candies are unwrapped and broke, place the bowl back in the fridge until needed. Don't worry about measuring, just use the entire 241 g / 8.5 oz bag of candies.
- Preheat your oven to 180° C (350° F). Line a baking sheet with parchment paper or lightly grease a baking sheet with butter.
- In a large mixing bowl, add the flour, baking powder, salt, cinnamon, and nutmeg. Whisk together then set aside.
- In a medium mixing bowl add the butter and sugar and cream together. Add the eggs and vanilla, and mix together.
- Add the wet mixture to the dry mixture and mix together until well combined.
- Add the oats and broken candies and mix together until mixed throughout the cookie dough.
- Drop by heaping tablespoons onto the prepared baking sheet.
- Bake for 13-15 minutes or until the cookies are lightly browned around the edges. Remove from oven and allow to cool on the sheet for 3-5 minutes then remove to a wire rack to cool completely.
- Serve and enjoy.
Notes
Low cost.
Meatballs in Brown Gravy (Slow Cooker)
This is hands down the most flavorful gravy I have made with meatballs, the entire family loved this dish. Highly recommended! Links to the shortcuts are listed in the Recipe Notes section.
Equipment
- Slow Cooker
Ingredients
- 2 packages frozen meatballs, such as Kroger or Great Value brand, about 26-32 oz each
- 2 packets brown gravy mix, Shortcut
- 2 cans condensed cream of mushroom soup, Shortcut
- 1 can beef consommé
- 1 tablespoon onion powder
Instructions
- Place the meatballs in your slow cooker if using store bought or prepared meatballs you cooked and froze. If wanting to use fresh homemade meatballs, brown them in a pan or bake them first, then add them to the slow cooker. (I used two bags of Kroger brand Homestyle meatballs.)
- Prepare the gravy following the instructions on a packet.
- To the gravy, stir in the soup, consommé, and onion powder.
- Pour the gravy mixture over the meatballs.
- Set the slow cooker to Low setting for 4 hours or High setting for 2 hours.
- Serve as is or over hot cooked noodles, mashed potatoes, or rice and sides of your choice. Enjoy.
Notes
Low cost per serving if using the shortcuts, and using homemade meatballs.
Shortcuts: Italian Meatballs, Chicken Meatballs, Gravy Mix, Condensed Cream of Mushroom Soup.
Variants: 1. Add sliced mushrooms. 2. Use 1 can condensed cream of mushroom soup and 1 can of condensed cream of celery.
Salmon Loaf III
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. This is a basic recipe that uses only four ingredients, yet is a delicious salmon loaf for a simple dinner. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Bread Pan
Ingredients
- 1 can salmon, drained, (1 lb / 454 g), Shortcut
- 2 eggs
- ½ cup breadcrumbs, Shortcut
- 1 cup peas, frozen thawed or canned
Instructions
- Preheat your oven to 180° C (350° F). Grease a bread pan with butter.
- Add the drained salmon to a mixing bowl and break up with spoon. Add the eggs and mix together.
- Mix in the breadcrumbs. Fold in the peas.
- Pack mixture into the prepared loaf pan.
- Bake for 30 minutes. Remove to a rack and let cool for 5 minutes.
- Turn out onto a serving plate and slice, or simply leave in the pan and slice into serving pieces and use two forks to remove each slice. Serve with sides of your choice.
Notes
I will price this if I can locate canned salmon. An option would be to buy frozen salmon and steam that then use as directed in the recipe. For now I will state high cost per serving.
Shortcut: Steamed Salmon (Rice Cooker), Breadcrumbs.
Fresh Fruit Salad
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. I made this on 7 Mar 2022, tasted by myself and the family, excellent fresh fruit salad! Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 8 cups fruit, see Step 1
- lettuce leaves, as desired, Bibb is a good choice
- poppy seed fruit salad dressing, as desired, Shortcut
Instructions
- For the fruit, use a mixture of fresh fruit that is cut into bite size pieces, such as any of the following: oranges, apples, bananas, pears, peaches, strawberries, seedless grapes, kiwi, dragon fruit, etc. Place fruit in a large mixing bowl and gently toss together. (I just used about 2-2½ cups each of fresh kiwi fruit, pineapple, and oranges.)
- If desired, you can line a large salad bowl with Bibb lettuce leaves, or lettuce leaves of your choice or what is available, and pour the fruit mixture into the salad bowl. Cover and place in the fridge for 1-2 hours to chill.
- Serve the salad with the poppy seed fruit dressing on the side for guests to simply pour on as desired. Enjoy.
Notes
Shortcut: Poppy Seed Fruit Salad Dressing.
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.
