Archive for the ‘#1 Go-To Recipes’ Category
Harvest Soup
I found this soup mix in a Mennonite store in Tennessee. This uses the Harvest Soup Dry Mix which is listed in the Recipe Notes section. This is the soup instructions using the dry mix. I made this in 18 Jun 2020 using the dry mix from the Mennonite store. This is a hearty soup and is very delicious. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 1/2 cups Harvest Soup Dry Mix, Shortcut
- 7 cups water, divided
- 1 cup fresh carrot, chopped
- 1 cup fresh celery, stalk and leaves, diced
- 1 cup fresh cabbage, shredded
- 1 cup fresh tomatoes, diced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon chicken broth powder
- 250 grams chicken breasts, boneless, skinless, cubed, (8 oz)
Instructions
- To a large pot, add the dry soup mix and 4 cups of water, simmer for 60 minutes.
- Stir often while it is simmering, and after 1 hour it will look similar to this.
- Add remaining 3 cups of water and all other ingredients and simmer another 40-60 minutes. (I used smoked sausage instead of chicken and I took this photo just before I added the water.)
- Simmer for another 40-60 minutes to soften the carrot and celery.
- Ladle into bowls, serve with oyster or saltine crackers, enjoy.
Notes
Low cost per serving.
Shortcut: Harvest Soup Dry Mix.
Variants: 1. Use cooked ground beef or pork in place of chicken. 2. Use smoked sausage in place of chicken. 3. Substitute 1 cup chopped cabbage for the tomatoes and add 1 cup of peeled and chopped apple.
Adapted from a recipe on the package of the soup dry mix.
Basic Macaroni Salad
This is my go to guide for a macaroni salad, I make them different each time, and for this I finally documented what I would call a basic macaroni salad. Add or subtract anything you like, have a favorite way, let us know in the comments.
Ingredients
- 1 1/2 cups dry macaroni
- 4 hard boiled eggs, peeled and chopped
- 1 small onion, diced
- 1 jar green olives with pimento, drained, sliced, (5 3/4 oz / 163 g)
- 250 grams cheese, your choice, cubed (8 oz / 1/2 lb)
- mayo, as needed
Instructions
- Heat a pot of salted water to a boil, then add the macaroni and cook until tender. Drain, rinse under cold water to stop the cooking, drain well again, add to a mixing bowl. Add the onion, olives, and eggs to the mixing bowl.
- Give everything a mix.
- Add the cheese to the mixing bowl. I used a Colby/Monterey Jack blend.
- Give the salad another mix. I find it easier to mix the ingredients a few at a time instead of all at once.
- Add a heaping spoon or two of mayo and mix that into the salad. Add more mayo as needed. Goal is well coated but not dripping with mayo.
Notes
Low cost per serving.
Been making this type of salad for many years, Lee Thayer.
United States.
United States.
Gingerbread Fudge
This sounds very good, on my to make and taste list and soon!
Ingredients
- 3 cups white chocolate chips
- 1 can sweetened condensed milk, (14 oz / 396 g)
- 1/4 cup molasses
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
Instructions
- Line a 8x8 pan with foil and lightly grease the foil with butter.
- In a saucepan, add the chips, milk, molasses, and butter and set on medium heat.
- While the saucepan is heating, go ahead and measure out the spices so they are all ready.
- Stir the chip mixture often until all the chips are melted and smooth.
- Stir in the vanilla and spices.
- Set the prepared pan on a hot pad and pour in the hot mixture. (I also sprinkled with some candy leaf decorations, feel free to decorate as you like or just leave as is after pouring in.)
- Cut into 16 squares, serve and enjoy.
Notes
Low cost per serving.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
United States.
Chocolate Chip Muffins
For Christmas 2019 my Mom gave me a cookbook, specifically 'the chocolate cookbook' and that is where this recipe comes from.
Ingredients
- 1 3/4 cups all purpose flour
- 1/3 cup brown sugar, packed
- 2 tablespoons cocoa powder
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1 cup milk
- 1 egg, lightly beaten
- 1/4 cup applesauce
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 2/3 cup mini semisweet chocolate chips
Instructions
- Preheat your oven to 200 C (400 F), spray a 12 cell standard muffin pan with non stick spray or line cups with foil or paper baking cups. Measure out the mini chocolate chips and set them aside.
- In a mixing bowl, add the flour, brown sugar, cocoa powder, baking powder, cinnamon, and salt. Whisk to mix together.
- In another bowl, add the milk, applesauce, egg, butter, and vanilla, whisk together.
- Pour the milk mixture into the dry ingredients, stir until just combined, a few dry spots is ok as you will stir one more time.
- Add the mini chocolate chips and stir them in until just mixed through.
- Spoon the batter evenly into the prepared muffin pan.
- Bake for 13-15 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the pan for 5 minutes. (I checked at 14 minutes and they were perfect.)
- After 5 minutes, remove from the pan and allow to completely cool on a wire rack.
- Serve and enjoy.
Notes
Low cost per serving.
Variant: 1. Use mini MMs candies in place of the chips, it will discolor the muffins slightly.
Adapted from a recipe listed in 'the chocolate cookbook', page 92.
Kielbasa Lazy Pierogi
I made this on 12 Jun 2020 exactly as written and went with 1¾ lb kielbasa. The family loved this, it is easy to put together and delicious.
Ingredients
- 500 grams sour kraut, rinsed and drained well, (1 lb)
- 1 large onion, diced
- 3 tablespoons butter, for cooking the onion
- ½-1 kilo Kielbasa sausage, (1-2 lb)
- 500 grams dry egg noodles, (1 lb)
- ¼ cup butter, softened, (½ stick, ¼ block)
- ½ teaspoon salt
- black pepper, as desired
- ⅔ cup Parmesan cheese, grated
- 1-2 pinches poppy seeds
Instructions
- Drain and rinse the sour kraut well, set aside.
- Heat a non stick pan and melt 1-2 tablespoons of butter, when hot, add the onion. Saute the onion, adding butter as needed, until the onion is softened and turning golden brown. Set the cooked onion aside.
- While the onion is cooking, add the whole sausage to a pot and cover with water. Bring to a boil and cook until the sausage is heated through, about 5-10 minutes after the water starts boiling.
- Place the sausage on a cutting board, slice into coins about ½ inch thick, then cut each slice in half.
- Using the same or another pot, add enough water to cook the egg noodles, lightly salt and bring to a boil, when boiling, add the egg noodles and cook until tender. Drain water from the pot leaving the noodles in the pot.
- Add the ¼ cup butter and mix in until melted, then stir in the Parmesan, onions, salt, pepper as desired, and a pinch or two of poppy seeds.
- Drain the sour kraut again, gently squeeze out any water. Add the sour kraut and sausage to the egg noodles. Place on low heat and mix together. Stir often and heat through.
- Serve and enjoy.
Notes
Low cost in the US, I will have to research this in Thailand for the sausage and sour kraut.
Variant: 1. For a milder sour kraut, soak the kraut in 2-3 cups water and 1/4 cup brown sugar for 15-20 minutes, then rinse and drain well.
This recipe was awarded a Blue Ribbon on the Just A Pinch Recipe Club.
Baked Jalapeno Poppers
These are really good, I made these on 31 May 2020 to test these out, excellent poppers. Now I need to grow some of these peppers in Thailand! Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 12 fresh Jalapeno peppers
- 250 grams Cream cheese, softened, (8 oz)
- 1 cup Cheddar cheese, finely shredded
- 1 1/2 tablespoons taco seasoning mix, Shortcut
- 2 tablespoons fine breadcrumbs
Instructions
- Slice each pepper in half lengthwise, leaving the stem on one of the halves, remove the seeds.
- Preheat your oven to 190 C (375 F). Line a baking sheet with parchment or foil.
- In a mixing bowl, add the cream cheese, Cheddar cheese, and taco seasoning. Mix together.
- Spread the cheese mixture into the pepper halves and place on the prepared baking sheet. Sprinkle the breadcrumbs over the cheese filling in the peppers. I used two teaspoons to add the filling to the peppers, worked great.
- Bake for 15-20 minutes, or until the peppers are just tender, so start checking on them at 15 minutes. Serve as appetizers or as a side dish, enjoy.
Notes
In the US, this is low cost per serving, in Thailand I have not seen Jalapenos in any grocery stores but I am going to try and grow them again soon.
Shortcut: Taco Seasoning.
Adapted from an internet recipe.
Tuna & Noodles
This is an old time favorite when I was growing up, and it is just as good now as it was then. Link to the shortcut is listed in the Notes section.
Ingredients
- 500 grams dry egg noodles, (16 oz)
- 2 cans tuna, drained, (12 oz / 340 g each)
- 1 can sweet peas, drained
- 2 cans condensed cream of mushroom soup, Shortcut
- salt and pepper, as desired
Instructions
- Heat a pot of salted water to a boil, then add the egg noodles and cook until just tender. Drain noodles and return to the pot.
- Add the soup and tuna and mix in, then add the peas and mix together (I used a variant and used frozen peas and carrots that were steamed first).
- Taste and season with salt and pepper as desired. Simmer for a few minutes until heated through.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcut: Condensed Cream of Mushroom Soup.
Variants: 1. Use frozen peas, steamed, in place of canned peas. 2. Use peas and carrots (I used a 12 oz bag of frozen). 3. Add sliced mushrooms. 4. Use pasta of your choice. 5. Stir in 1 cup of shredded cheese.
Fruit Cocktail Pie II
This is an excellent dessert, easy to prepare, and delicious! Highly recommended! I made this on 16 May and served the next day, highly recommended to chill overnight in the fridge.
Ingredients
- 2 cans fruit cocktail, (15 oz / 425 g cans)
- 1 can condensed milk, (14 oz / 396 g)
- 1 jar maraschino cherries, (10 oz / 283 g)
- 2 tubs Cool Whip whipped topping, (8 oz / 226 g each)
- 6 tablespoons lemon juice
- 2 graham cracker crusts
Instructions
- Open and drain the fruit cocktail and cherries, slice cherries in half, drain well. I used a Variant and used a can of tart cherries in place of maraschino cherries (got a hater in the family).
- In a mixing bowl, add the condensed milk and lemon juice, stir to mix together until incorporated.
- Add the fruit cocktail and cherries and gently stir into the milk mixture.
- Add 1 3/4 containers of cool whip, gently fold into the fruit mixture so you do not deflate the cool whip.
- Divide the mixture between two pie crust. Place the covers on the pies, seal the edges, and place in the fridge for at least 2 hours before serving. Can easily make the night before.
- Slice, serve, and enjoy.
Notes
Low cost per serving in the US, I will have to experiment making this with homemade whipped topping (stabilized) in Thailand.
Variants: 1. Use a can of tart cherries, drained and cut each cherry half, in place of the maraschino cherries (I got a maraschino cherry hater in the family so I used tart cherries and it worked perfect). 2. Use a chocolate Oreo crust (I had one on hand and used it, also worked perfectly).
Recipe adapted from Just A Pinch Recipe Club, Amber Franks, and the original recipe is here.
United States.
United States.
Italian Chicken Bean Soup (Slow Cooker)
This is an excellent soup, and I made this on 28 Dec 2021 using my own bean mix as well. You can use a bag of Hurst's Italian Bean Soup beans or make my bean mix from a Shortcut. This recipe also uses a pressure cooker to cook the beans first, then everything goes into your slow cooker. For this I use my 9 liter (9½ quart) 80 kPa (12 psi) stovetop pressure cooker, follow all safety precautions for your model of pressure cooker. Links to the shortcuts are listed in the Recipe Notes section.
Equipment
- Pressure Cooker
- Slow Cooker (6+ quart)
Ingredients
- 1 bag Italian Bean Soup beans, (15.5 oz / 440 g), Shortcut
- 2 quarts water
- 2 tablespoons cooking oil
- 3 chicken breasts, boneless, skinless, (about 1½ lb)
- 3 stalks celery, sliced
- 2 carrots, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- ½ teaspoon dried rosemary, or 1 sprig fresh
- 2 quarts chicken broth, (8 cups), Shortcut
- 2 cans Italian diced tomatoes, with juice, (15 oz / 425 g each)
- salt and black pepper, as desired, to taste
If using homemade bean mix
- 2 teaspoons Italian seasoning, Shortcut
- 1½ teaspoons dried oregano
- 1 tablespoon dried basil
Instructions
- Place beans in a colander (if using Hurst's beans, remove the seasoning packet and set that aside), rinse the beans, remove any debris or bad beans, then add to a container and cover with 2 inches of water. Set aside to soak for at least 6 hours.
- Drain and rinse the beans after 6 hours, place in your slow cooker, add 2 quarts (8 cups) of water, and 2 tablespoons of oil. Place the lid on the cooker and lock in place. Add the weight on top and place on high heat. When the weight (jiggler) starts to move and vent pressure, turn heat to low or medium low to keep the weight moving and venting. Set your timer for 9 minutes.When 9 minutes have passed, turn off the heat and move the pressure cooker to an unused burner and allow to release pressure naturally (about 15-20 minutes) until you have indication of zero pressure inside the cooker. While waiting for the pressure to release, continue with the next step.
- Add the chicken breasts, celery, carrot, onion, garlic, and seasonings to the slow cooker. (If using the bag of Hurst's beans, add rosemary, and if using the homemade bag of beans, add the Italian seasoning, oregano, and basil.)
- When you have zero pressure in the slow cooker, remove the lid, drain the beans, and add the beans to the slow cooker.
- Pour in the chicken broth, give the pot a stir, place the lid on, and set to the High setting for 3 hours.
- At the 3 hour mark, remove the rosemary sprig if you used fresh. Remove the chicken to a cutting board and cube and return to the pot. Add the diced tomatoes, and if using the Hurst's beans, sprinkle in the seasoning packet from the beans. Give the pot a stir, cover, and continue cooking for another 30 minutes to an hour.
- Taste, season with salt and pepper as desired. Serve and enjoy.
Notes
Low cost per serving.
Shortcuts: Italian Bean Soup Mix, Chicken Broth (Pressure Cooker), Italian Seasoning.
Updated on 28 December 2021.
Smoky Hard Boiled Eggs
I made these on 30 Dec 2021 and taste tested on 31 Dec, and these are excellent hard boiled eggs salty from the soy sauce and a nice flavor from the liquid smoke. This recipe assumes you have hard boiled eggs on hand, if not, a Shortcut is provided to my preferred way to make them. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- hard boiled eggs, amount is up to you, Shortcut
- 1 cup light soy sauce, for less salty, use ½ cup light soy sauce and ½ cup water
- 2 tablespoons liquid smoke
Instructions
- Prepare the hard boiled eggs with your preferred method. Cool and peel. Place eggs in a glass or ceramic container, preferably with a watertight lid, makes for turning the eggs easier. I used just 4 eggs to test out the recipe.
- Measure out the light soy sauce and liquid smoke.
- Add the liquid smoke to the soy sauce and mix together, pour over the eggs, cover and soak eggs for 3 hours or even overnight, rotating the eggs occasionally until all the sides are a nice brown, containers with waterproof seal, just shake the eggs around to turn them. Soak longer for a darker brown.
- Serve as is, make into deviled eggs, slice for salad or a sandwich, enjoy.
Notes
Shortcut: Perfect Hard Boiled Chicken Eggs.
