Archive for the ‘5 Ingredients or Less’ Category
Easiest Cookies Ever
February 18, 2017 Lee
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Easiest Cookies Ever

Stephen Connell, United States.
If nothing more, these do in fact sound interesting, and quite healthy. Just three ingredients. and just two if in a pinch.
Print Recipe
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes
Course Dessert
Cuisine Vegan, Vegetarian
Servings 12 cookies

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper

Ingredients
  

  • 1 banana
  • 1 cup quick cooking rolled oats
  • handful raisins, optional, OR any dried fruit

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a baking sheet and line with parchment paper.
  • Peel the banana and place in a bowl, add the oats, and any dried fruit. Using your hands mix everything together.
  • For oven baking, just drop by spoonful's to make about 12 cookies, slightly flatten them down, bake for about 15-20 minutes or until slightly golden brown.
  • For microwave cooking, shape spoonful's into flat cookie circles and cook for 30 seconds to 1 minute, making sure they do not burn.
5 Ingredients or Less,DESSERTS,VEGAN,VEGETARIAN
Cream Cheese Sausage Balls
February 17, 2017 Lee
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Cream Cheese Sausage Balls

Sounds extremely good! Minimal ingredients, and two shortcuts for cost savings. Baked and not fried. I will state the number of meatballs I can make from this when I make this. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Appetizer, Main Dish
Cuisine American
Servings 0

Ingredients
  

  • 500 grams sausage, OR make from a shortcut
  • 250 grams Cream cheese, softened, this 1 standard block
  • 1 1/4 cups Bisquick Mix, OR make from a shortcut
  • 110 grams Cheddar cheese, shredded

Instructions
 

  • Preheat your oven to 200 C.
  • Mix all ingredients until well combined, roll into 1 inch balls. bake for 20-25 minutes. Serve as an appetizer or in main dish in a pasta sauce over spaghetti.

Notes

Minced pork will cost about 50 Baht/500 grams if making the sausage yourself. The Cream cheese will run about 150 Baht/250 grams, and the Cheddar will run about 90 Baht for half a 250 gram block. For all the meatballs, this is about $8.53, I will break this down to per meatball when I make these. I will state high cost for now.
Shortcuts: Sausage, Bisquick Mix.
Provided courtesy of good friend, Stephen Connell.
United States.
* High Cost $1.51+ per Serving,5 Ingredients or Less,MEATBALLS
Better Than Fries!
February 13, 2017 Lee
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Better Than Fries!

Sounds healthier than deep fried fries for sure! And sounds great!
Print Recipe
Prep Time 2 minutes
Cook Time 40 minutes
Total Time 42 minutes
Course Side
Cuisine American
Servings 1 serving

Ingredients
  

  • 2 potaotes, see Step 1
  • olive oil
  • butter, melted
  • sea salt
  • black pepper

Instructions
 

  • The only thing I have around me is small to medium potatoes, so figure two potatoes per serving.
  • Preheat your oven to 220 C. Cover a baking sheet with foil.
  • Slice the potatoes thinly but not all the way through, drizzle with olive oil, melted butter, sprinkle on some sea salt and black pepper. Bake for 40 minutes. Serve as a side.

Notes

Low cost.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,5 Ingredients or Less,SIDES
Green Olive Coleslaw
February 11, 2017 Lee
1 Comment

Green Olive Coleslaw

This is a basic slaw recipe that has green olives and spring onions added. I do not buy anything precut like salad in a bag, so this is made with 3 fresh vegetables, jarred olives, and a homemade sauce, and it is delicious! Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 15 minutes
Total Time 15 minutes
Course Side
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 head cabbage, see Step 1
  • 1/2 carrot, shredded
  • 4 spring onions, sliced, white and green parts
  • handful green olives with pimento, sliced
  • 1 bowl coleslaw dressing, shortcut is listed below

Instructions
 

  • Cabbage in Thailand is much smaller than what I remember in the US, I bought two, weighed them each was about 450 grams, about a pound, where as cabbage in the states is about 2 pounds per head. I only used one head as this is only for my wife and I.
  • To prepare the cabbage, peel off the outer leaves and cut the bottom of the core off, this gives you a clean cabbage before you chop it. Leaves and bottom of the core on the left, nice clean head of cabbage on the right.
  • Cut the cabbage in half from top to bottom, then cut each piece in half again so you have four pieces. Take each piece and cut the core out at an angle, then lay a piece down and cut in 1/4 inch slices, then cut the pile cross ways 2 or 3 times, do this for all four pieces and you have shredded cabbage. Place in a large bowl.
  • Shred 1/2 the carrot with a box shredder and place that in the large bowl. Slice the spring onion and the olives and place those in the large bowl.
  • Prepare the dressing from the shortcut for the coleslaw, shortcut is listed in the Recipe Notes section.
  • Pour the dressing into the large bowl and mix to coat everything. Cover and refrigerate for at least 2 hours to blend the flavors.
  • Serve as a side with any main dish.

Notes

Low cost.
Shortcut: Easy Coleslaw Dressing.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,Sides - Salads
Garlic Bread
February 10, 2017 Lee
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Garlic Bread

This is always good, I have made this many times, and so easy, great side dish for any pasta.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 loaf French bread, cut into 1/2 inch thick slices
  • 1/2 cup butter, softened, this is 1/2 standard block
  • 1 1/2 tablespoons garlic powder
  • 1 tablespoon dried parsley

Instructions
 

  • Preheat your oven to 180 C.
  • Mix the garlic powder and parsley into the softened, room temperature butter to make a paste. Spread butter paste on each slice of bread and place the bread on a baking sheet.
  • Bake for about 10 minutes until the bread is lightly toasted.

Notes

Adapted from an internet recipe.
5 Ingredients or Less,APPETIZERS / SNACKS,SIDES
Basic Simmered Cabbage I
February 9, 2017 Lee
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Basic Simmered Cabbage I

Sounds like an excellent side dish. I bought some cabbage today and when I got it in the house first thing I did was weigh it, just under 500 grams, this recipe is from the US, a medium head of cabbage there is about 1 kilo. Since this is mainly for myself, I will use just one head of cabbage in this recipe and will adjust the other ingredients when I do make this and will edit the recipe with my results.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side
Cuisine American
Servings 6 servings

Ingredients
  

  • splash olive oil
  • 1 cup chicken stock, fresh or from powder
  • 1 head cabbage, coarsely chopped, cored
  • 1 small onion, diced
  • salt and pepper, to taste

Instructions
 

  • Heat a splash of olive oil in a large non stick skillet and add the onion and cook until soft. Add the chicken stock and bring to a boil, then add the cabbage, mix, and reduce to a simmer, cover and simmer for about 15-20 minutes, stirring occasionally until the cabbage is tender.
  • Drain any chicken stock and reserve for another recipe, season the cabbage with salt and pepper, serve the cabbage as a side dish.

Notes

Adapted from an internet recipe.
5 Ingredients or Less,SIDES
French Onion Dip Sandwiches II
February 6, 2017 Lee
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French Onion Dip Sandwiches II

This is a Leftover recipe and is quick and easy. Think left over roast beef, toasted rolls, and au jus for dipping. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 0

Ingredients
  

  • beef roast, leftover
  • sandwich rolls, toasted
  • 1 packet au jus mix, OR make from a shortcut

Instructions
 

  • Prepare the au jus either from the packet instructions OR by using the shortcut on this site.
  • While that is heating up, heat the left over roast beef up in a microwave then slice thinly. Toast the sandwich rolls to your liking.
  • Pour the hot au jus in a bowl for dipping, load up a roll with roast beef and enjoy.

Notes

Low cost as the roast beef is already paid for from a previous meal.
Shortcut: Au Jus Substitute.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,5 Ingredients or Less,BURGERS & SANDWICHES,LEFTOVERS
Copycat Rice-A-Roni
February 1, 2017 Lee
2 Comments

Copycat Rice-A-Roni

Adapted from an internet recipe.
Probably not something you would expect from a recipe site based in Thailand, but this is an excellent side dish and very inexpensive to make. This is the base recipe, you can tailor this many ways. I made this on 1 Feb 2017.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side
Cuisine American
Servings 6 servings

Ingredients
  

  • ½ cup dry spaghetti, broken into 1 inch pieces
  • ¾ cup dry white rice
  • 2½ cups chicken stock, fresh or from powder, or beef stock
  • 2 tablespoons olive oil

Instructions
 

  • Everything ready, I used beef stock from the powder dissolved in hot water.
  • In a non stick skillet on medium heat, heat the olive oil and add the spaghetti, stirring constantly until the spaghetti starts to brown.
  • Add the rice, stirring to coat the rice with the oil remaining in the pan and browning the spaghetti just a bit more, carefully pour in the stock and reduce temp to a simmer, stir then cover, and stir occasionally until the liquid is absorbed and the rice is tender, about 20 to 30 minutes. If you run out of liquid and the rice is not quite done, just add a bit more stock as needed until the rice is tender.
  • Almost done, you can still see liquid and the rice not quite tender enough. Just stir and cover, if the burner is too hot, just move the pan off the burner for a few minutes at a time.
  • Perfect consistency, rice is tender, serve as a side dish with any meal.

Notes

Variants: 1. Add cooked mushrooms, garlic, onion, ginger, turmeric, diced bell pepper, chopped spring onion, parsley, chopped broccoli, etc. 2. Add 2 cups of cooked and shredded chicken. 3. Add a good shake of black pepper.
Used in Recipes Listed on this Site:
#1 Go-To Recipes,5 Ingredients or Less,SEASONED RICE,SIDES
Italian Seasoning
January 27, 2017 Lee
1 Comment

Italian Seasoning

Adapted from an internet recipe.
This is a shortcut to make your Italian seasoning instead of buying the ready made in the small bottles for a huge price.
5 from 1 vote
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Prep Time 2 minutes
Cuisine Ingredient
Servings 0

Ingredients
  

  • 2 tablespoons dried basil
  • 2 tablespoons dried organo
  • 2 tablespoons dried rosemary
  • 2 tablespoons dried marjoram
  • 2 tablespoons dried thyme

Instructions
 

  • Add everything to a small container, mix, and store tightly sealed until needed. Use as you would the premade seasoning.

Notes

Used in Recipes Listed on this Site:
#1 Go-To Recipes,5 Ingredients or Less,INGREDIENTS,Ingredients - Spice Mixes
Thin Cornmeal Tortillas
January 20, 2017 Lee
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Thin Cornmeal Tortillas

I was looking through a recipe that called for Doritos as an ingredient, since those are not available where I live, I found a recipe to make Doritos, but that recipe called for corn tortillas, which are also not available here where I live. Further research revealed corn tortillas are made from masa harina, also not available here. So I did more research and found a recipe to make tortillas using all purpose flour AND cornmeal, this sounds like a win win here, the recipe states flexible and soft like a flour tortilla, and a bit of the corn taste. I will be testing this out soon, lot of possibilities if this works out as I will post recipes using these.
Print Recipe
Prep Time 25 minutes
Total Time 25 minutes
Course Side
Cuisine American
Servings 10 tortillas

Ingredients
  

  • 1 1/3 cups all purpose flour
  • 2/3 cup yellow cornmeal
  • 1/4 cup vegetable oil
  • 1/2 cup water, +1 tablespoon
  • 1/2 teaspoon salt

Instructions
 

  • In a medium bowl, mix together the flour, cornmeal, salt, and oil. Gradually mix in the water. Knead briefly, just until the dough is smooth.
  • Divide the dough into 10 pieces. (If you have an accurate digital scale, each piece should weigh about 1 3/8 ounces each or 38,98 grams.) Round the pieces into balls, flatten them slightly, and allow them to rest, covered with a towel for at least 30 minutes.
  • Heat a large, non greased skillet over medium heat, a cast iron pan would be a good choice.
  • Working with one piece of dough at a time (keeping the remaining dough balls covered), roll the balls out until they're about 8 inches in diameter. Cook each one in the hot skillet for about 30-45 seconds on each side. Stack the cooked tortillas on top of each other on a plate and cover with a towel to keep them soft and pliable.
  • Serve hot using them as tacos, making small burritos, etc. Store tightly wrapped in a plastic bag at room temperature, freeze for longer storage.

Notes

Adapted from an internet recipe.
* Best Value $1 or Less per Serving,5 Ingredients or Less,SIDES