Archive for the ‘#1 Go-To Recipes’ Category
Ham, Peas, & Creamy Noodles
This is simply delicious, easy, and a perfect use for leftover ham or in my case, purchased ham scraps. This is a one pot dish as well, no precooking the egg noodles. I made this on 15 Sep 2019 for the family, served 5 people, nearly everyone had seconds and it was well liked! I doubled this and I will say this doubles very easily. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 2 tablespoons butter
- 1 onion, diced
- 250 grams dry egg noodles, (8 oz)
- 2 cups chicken broth, Shortcut
- 1 cup half and half, or whipping cream
- 500 grams cooked ham, diced, (1 lb)
- 1 cup frozen peas
- 1 tablespoon lemon juice
- salt and pepper, as desired
Optional, may or may not be needed
- 1 tablespoon corn starch
- 3 tablespoons cold water
Instructions
- For the ham, I used 1 kilo (2 lbs) of smoked spiral cut ham scraps that was sold as a package from a ham producer (2 lbs for $5, and I was doubling the recipe so this worked out well. These are excellent quality and the flavor is perfect. On the left is the ham pieces from the package and in the bowl is diced and excess fat went to my parents dog, Buster.
- Ham diced and ready to be used.
- Melt the butter in a pot on medium high heat, when hot, add the onion and saute until lightly browned.
- To the pot, add the egg noodles, broth, and half and half or cream. Stir, bring to a boil then reduce to a simmer.
- Add the ham. Cover and simmer until the egg noodles are tender.
- Stir in the ham, cover, and let simmer until the noodles are tender.
- Once the noodles are tender, if the sauce has not thickened, mix together the cornstarch and cold water, pour that into the pan and stir to thicken.
- Season with salt and pepper, add the peas and lemon juice. I used the variant and used a mix of peas and carrots.
- Stir in the peas, cover, and remove from heat for about 10 minutes to warm the vegetables through.
- Serve and enjoy.
Notes
Low cost per serving using leftover ham, and probably Fair cost per serving if using deli ham.
Shortcut: Chicken Broth (Pressure Cooker).
Variant: 1. Use frozen peas and carrots in place of just peas.
Adapted from an internet recipe.
Ham & Cheese Pot Pie
This is an excellent and filling pot pie and is easy to make.
Equipment
- Oven
- Pie Dish
Ingredients
- 2 unbaked pie crusts, homemade or store bought
- 2 cups ham, diced
- 1 small onion, diced
- 1 tablespoon butter, for sauteing ham
- salt and pepper, as desired
- 1½ cups frozen peas and carrots
- 1½ cups fresh potato, diced, cooked fork tender
- ¼ cup butter, for the sauce, (¼ block / ½ stick)
- ¼ cup all purpose flour
- 2 cups milk
- 1 cup Cheddar cheese, shredded
- 2 tablespoons butter, melted, for the top crust
Instructions
- Preheat your oven to 200° C (400° F). Line a pie dish with one of the crusts, bake for 5-10 minutes or until the crust is just starting to brown. The reason for this is to prevent the pie from having a soggy bottom crust.
- Heat the 1 tablespoon of butter in a large non stick pan on medium high heat, when hot, add the onion and ham, season with salt and pepper as desired. Cook until the ham is starting to brown and the onion is soft. Remove the ham and onion to a mixing bowl.
- While the ham is sautéing, measure out the peas and carrots and add to the mixing bowl. Scrub and dice the potatoes to measure 1½ cups, then boil until just tender, about 6 minutes or so, drain, and add the mixing bowl.
- Same pan used for the ham, add the ¼ cup of butter and melt that on medium heat. When melted, sprinkle in the flour and mix, stirring constantly until it just starts to brown, then pour in the milk and cheese. Stir until the sauce is thickened and smooth, and the cheese is melted. Taste and season with salt and pepper as desired, to taste.
- Add the cheese sauce to the mixing bowl and mix to combine.
- Pour the mixture into the prepared pie crust and spread out evenly.
- Top with the second crust, flute as desired. Melt the final two tablespoons of butter and brush the top crust. Cut several slits across the top.
- Bake for 45-55 minutes or until the top is golden brown. Remove from oven and allow to cool on a rack for 5-10 minutes, this also sets up the sauce a little.
- Cut and serve.
- Enjoy.
Notes
Low cost per serving.
Variants: 1. Replace the fresh potato with one can of diced potatoes, drained (15 oz / 425 g). 2. Replace the ham with 1 can of Spam (12 oz / 340 g), diced.
Earthquake Cake
Hands down, this is excellent cake, nothing more to say. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 cup coconut, shredded
- 1 cup nuts, chopped, walnuts or pecans is ideal
- 1 box chocolate cake mix, plus its ingredients, Shortcut
- 250 grams Cream cheese, room temperature, (8 oz)
- 1/2 cup butter, melted, (1 stick)
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 180 C (350 F) and grease a 9x13 baking dish with butter. Mix together the coconut and nuts, spread out in the baking dish.
- Add the cake mix to a mixing bowl and add the ingredients stated on the box to prepare the mix, and mix together.
- Add the cream cheese, melted butter, powdered sugar, and vanilla to a mixing bowl, use an electric mixer to mix until smooth and fluffy.
- Pour the prepared cake mix over the coconut and nuts.
- Drop the cream cheese mixture on top of the cake batter using teaspoons.
- Use a knife to swirl the cream cheese mixture into the batter.
- Bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean. The cake will fall when it cools and will have cracks in it.
- Serve warm with ice cream or whipped cream, enjoy.
Notes
Low cost per serving.
Shortcut: Chocolate Cake Mix, Chocolate Cake.
Variants: 1. Sprinkle on 2 cups of chocolate chips before baking. 2. Top with your favorite frosting (chocolate would be preferred) after the cake has cooled to room temperature.
From a restaurant at Reelfoot Lake, Tennessee, United States.
My Alfredo Sauce
This is my Go To Alfredo sauce and is cream based, not cream cheese based. This is easy to prepare and is well liked by everyone who has tried this. This doubles easily.
Ingredients
- 2 cloves garlic, smashed and minced
- 1 tablespoon extra light olive oil
- 1/2 cup butter, (1 stick)
- 2 cups heavy cream, (1 pint)
- 2 tablespoons Cream cheese
- 1 cup Parmesan cheese, grated
Instructions
- In a saucepan, heat the oil on medium heat, when hot, add the garlic and saute for 1 minute.
- Add the butter and let melt.
- Add the heavy cream and cream cheese. Whisk until thickened.
- Whisk in the Parmesan, whisk until melted in and sauce is thickened. Do not let the sauce come to a boil after the cheese is added or the cheese may separate from the cream.
- Stir in your choice of cooked shrimp, cubed chicken, bacon, or crumbled Italian sausage and let the sauce simmer for a few minutes to warm the added meat.
- Serve over fettuccine or pasta of your choice.
Notes
I will price this per serving when I return to Thailand, for now I will say this is Fair cost per serving.
Variants: 1. For 4 servings of sauce, consider meats at 500 g / 1 lb of cooked chicken, shrimp, Italian sausage, smoked sausage, or bacon. 2. Add 250 g / 8 oz of sliced, sauteed mushrooms in addition to Italian or smoked sausage.
Adapted from a combination of several internet recipes.
Sauteed Shrimp
Shrimp is a versatile ingredient in pastas, soups, stir fry's, etc, and is easily overcooked resulting in a rubbery texture. Often times people will cook shrimp, normally by boiling them, then unintentionally 'cooking' them again in the final dish. Minimal is best when preparing shrimp, when they are pink, they are done, then just need to be heated in the final dish. No quantities are provided here, this is a make what you want guide.
Ingredients
- shrimp
- extra light olive oil
- salt and pepper
Instructions
- Peel, remove tails, and devein the shrimp. I cleaned 4 pounds of Gulf shrimp for this.
- Heat a tablespoon of the oil in a large non stick pan on medium high heat. When hot, add shrimp in a single layer. Season lightly with salt and pepper. Cook for about 2 minutes or until the bottom is pink, the bottom of the sides no longer translucent. The shrimp, on average, will be just beginning to curl when they are ready to be turned.
- Turn the shrimp over and cook for about 2 more minutes or until the bottom is pink and there is no more translucent flesh visible. On average, the shrimp will be curled up now.
- Remove to a plate while you finish the remaining shrimp. When using in a recipe, such as a soup or pasta, you want to add the shrimp at the end as it is already cooked and you simply want to reheat it. Enjoy.
Notes
No pricing as that can vary widely based on the type, size, and amount of shrimp you are using.
Been preparing shrimp like this for use in other recipes for many years. Lee Thayer.
United States.
United States.
Baked Ranch Chicken
Easy baked chicken recipe with only 3 ingredients and you can use shortcuts to make two of them. Two methods are listed here as I have seen and done both. Links to the Shortcuts are listed in the Notes section.
Equipment
- Baking Sheet
- Foil
- Oven
Ingredients
Method 1
- 6-8 chicken pieces, think legs, thighs, breasts
- ¼ cup bread crumbs, Shortcut
- 2 packets dry ranch dressing mix, Shortcut
Method 2
- 6-8 chicken pieces, think legs, thighs, breasts
- 2-3 tablespoons extra light olive oil
- 1 packet dry ranch dressing mix, Shortcut
Instructions
Method 1
- Preheat your oven to 190° C (375° F). Line a baking sheet with foil and turn up the edges, this makes clean up much easier. Place chicken pieces on the foil.
- In a shallow bowl, mix together the bread crumbs and dressing mix.
- Roll chicken in the crumb mixture and place on the prepared baking sheet.
- Bake for 50 minutes, if checking with an instant read thermometer, 79° C (175° F) is the minimum needed.
- Serve with sides of your choice and enjoy.
Method 2
- Preheat your oven to 190° C (375° F). Line a baking sheet with foil and turn up the edges, this makes clean up much easier. Place chicken pieces on the foil.
- To small mixing bowl, add the oil and dry mix. Stir together. Use 2 tablespoons oil first, if mixture is too thick, thick it down with another tablespoon of oil.
- Brush mixture onto chicken pieces.
- Bake for 50 minutes, if checking with an instant read thermometer, 79° C (175° F) is the minimum needed.
- Serve with sides of your choice, enjoy.
Notes
Low cost per serving.
Shortcuts: Bread Crumbs. Ranch Dressing Mix.
Fried Summer Squash
This is a simple recipe that I started cooking when I was child learning to cook. No quantities are given as this is a make what you want recipe.
Ingredients
- fresh yellow summer squash, sliced 1/4 inch thick
- extra light olive oil, as needed
- salt and pepper, as desired, to taste
Instructions
- Heat a non stick pan with a tablespoon of olive oil. When hot, add the summer squash. Season with salt and pepper as desired and give the squash a toss in the pan.
- As the squash cooks, it will release water. Cook for about 20-30 minutes or until the thickest slices of squash are softened and tender, stirring the squash often.
- Serve with a main dish of your choice.
Notes
Low cost in the United States, this type of squash is hard to locate in Thailand.
Variant: 1. Add a chopped onion to the squash when cooking.
Been cooking squash like this for many years, Lee Thayer.
United States.
United States.
Chicken Noodle Casserole II
This recipe comes from a friend and this is perfect, easy and delicious. This can be easily tailored depending on the chicken you want to use as well as the vegetables. Links to the shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (9x13 inch)
Ingredients
- 6 cups uncooked egg noodles
- 2-3 large chicken breasts, cut into bite size pieces
- 2 tablespoons olive oil
- 1½ teaspoons garlic salt
- 1½ teaspoons dried parsley
- 1 bag frozen mixed vegetables, (12 oz / 340 g)
- 2 cans condensed cream of chicken soup, Shortcut
- 1 can condensed cream of mushroom soup, Shortcut
- ½ cup milk
- salt and pepper, as desired, to taste
Instructions
- Heat a pot of water to boiling then add the egg noodles and cook until just tender. Drain.
- Preheat your oven to 180° C (350° F) and grease a 9x13 baking dish with butter.
- Same pot after the noodles are poured out, heat the olive oil on medium high heat, add the chicken and season with garlic salt and parsley. Cook chicken until just cooked through, do not over cook the chicken or it will be dry.
- Add the soups and milk, when it is heated through add the frozen vegetables and mix in. Taste and season with salt and pepper as desired.
- Add the drained noodles to the pot and mix together. Pour into the prepared baking dish and spread out evenly.
- Cover with foil and bake for 30 minutes. Remove foil before serving.
- Serve with sides of your choice, and enjoy.
Notes
Easily under $1 dollar per serving.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup.
Variants: 1. Use two 1½ lb cans of chicken, drained. 2. In place of mixed vegetables, use peas, peas and carrots, or peas carrots and corn. 3. Use fat free soups. 4. Use skim milk.
Smoked Sausage & Peppers
This is my very basic recipe for the common dish called Sausage, Peppers, and Onions. I make this as a side with pasta dishes, and typically the Sausage, Peppers, and Onions dish is a main dish. No quantities are given here, just use what you want. And this could not be easier, just smoked sausage and peppers, let the sausage season the peppers.
Ingredients
- smoked sausage, sliced at a bias
- bell peppers, your choice of color, sliced into strips
Instructions
- Prep the bell peppers and sausage. For this I used 2 yellow, 1 orange, and 1 green. For the smoked sausage, I used two 340 g / 12 oz packages.
- Heat the cooking oil in a non stick pan on medium heat, when hot, add the sausage and pepper and stir together.
- Cook, stirring once in a while until the peppers are softened and tender and the sausage heated through.
- Serve as a side dish.
Notes
Variation of a common dish, Sausage, Peppers, and Onions.
Chocolate Buttercream Frosting
Easy chocolate frosting with only five ingredients. This, is my go to chocolate frosting!
Ingredients
- 6 tablespoons butter, room temperature
- 1/2 cup cocoa powder
- 2 2/3 cup powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Add all ingredients to a mixing bowl and mix by hand or with a electric mixer until you have a spreadable frosting, add milk 1 tablespoon at a time to achieve your desired consistency.
- Makes enough frosting for a layer cake, a 9x13 pan, or 24 cup cakes.
Notes
Used in Recipes Listed on this Site:
- Ghirardelli Brownie Cake, made it, GO-TO recipe.
- Dream Cake, made it, GO-TO recipe.