Archive for the ‘5 Ingredients or Less’ Category
Orange Rice (Rice Cooker)
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 22 Aug 2021, excellent rice. The orange zest and juice give a slight orange flavor, not overpowering but enough to give this rice some character. My parents who are not normally rice eaters, really enjoyed this rice.
Equipment
- Rice Cooker
Ingredients
- 2 cups water
- 1 tablespoon orange peel, grated
- ½ cup orange juice
- 1 cup dry white rice
Instructions
- Rinse the rice several times. Place all ingredients in your rice cooker. Cover and set to Cook.
- When the cooker switches to Warm setting, fluff rice with a rice paddle.
- Serve with main dishes of your choice. Enjoy.
Deviled Ham Hot Lunch
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Notes section.
Ingredients
- 1 tablespoon butter
- 1 can tiny whole potatoes , drained, (16 oz / 454 g)
- ¼ cup celery, diced
- ¼ cup onion, diced
- 1 can deviled ham, (4¼ oz / 120 g), Shortcut
Instructions
- Melt the butter in a non stick pan, add the potatoes and move them around to coat with butter.
- Sprinkle the celery and onion over the potatoes.
- Drop deviled ham spread by teaspoonfuls in between potatoes. Heat until hot throughout.
- Serve and enjoy.
Notes
Fair cost per serving using the shortcut.
Shortcut: Andy's Devilish Ham Spread.
Western Rabbit
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. (I had to look this one up on the internet when I seen no 'rabbit' in the dish. A 'rabbit' or 'rarebit' in the cooking sense is a cheese sauce served over a bread or toast of some. Sort of like there is 'toad' in the dish 'toad in a hole'.) Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (8x8 inch)
Ingredients
- 1 box corn bread mix, such as Jiffy, Shortcut
- 1 can condensed Cheddar cheese soup, (10½ oz / 298 g), Shortcut
- 2 tablespoons milk
- 2-3 drops hot pepper sauce, as desired, to taste
- ¼ cup black olives, sliced
Instructions
- Prepare the corn bread mix according to package instructions or follow the Shortcut recipe.
- In a saucepan add the soup, milk, and hot pepper sauce. Mix together and place on low heat, stirring often, until hot.
- Stir in the black olives and heat to just boiling while stirring, then remove from heat.
- Cut the hot cornbread into squares, split in half, butter, and spoon sauce over. Enjoy.
Notes
Low cost per serving if using the Shortcuts.
Shortcuts: Jiffy Corn Muffin Mix (to make muffins instead of using a square pan), Condensed Cheddar Cheese Soup.
Sausage & Sweets
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (8x8 or 9x9 inch)
Ingredients
- 500 grams bulk pork sausage, (1 lb), Shortcut
- 6 medium sweet potatoes, cooked, sliced, or 2 cans (16 oz / 454 g each)
- 2 tablespoons butter, softened
- ⅓ cup brown sugar
Instructions
- Form sausage into 6 thin patties, brown lightly on each side, drain.
- Preheat your oven to 180° C (350° F), get out a 8x8 or 9x9 inch baking pan, and grease with butter or cooking spray.
- Place sweet potatoes in the prepared baking pan.
- Dot with butter and sprinkle on the brown sugar.
- Arrange sausage patties on top.
- Bake for 30-35 minutes or until the sausage is cooked through.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcut: Bulk Pork Sausage.
Honey Baked Squash
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Sheet
- Foil
Ingredients
- 2 medium acorn squash
- butter, melted, as needed
- ¼ cup honey
- 12 links sausage, Shortcut
Instructions
- Preheat your oven to 180° C (350° F), get out a baking sheet and line with foil, folding edges slightly up, about ½ inch.
- Cut squash in half lengthwise, scoop out seeds. Place squash cut side down on sheet. Bake for 35-40 minutes or until almost tender.
- While the squash is baking, brown the sausage links in a non stick pan until just cooked through.
- Turn squash over to cut side up, brush inside and cut area with butter. Drizzle 1 tablespoon of honey over each squash, fill each squash with 3 sausage links.
- Return to oven and bake for 15-20 minutes or until the squash is tender.
- Serve and enjoy.
Notes
I am going to say Fair cost per serving right now, the squash is available but I am not sure of the price. I will be taking seeds back to Thailand and will try growing my own.
Shortcut: Bulk Pork Sausage.
Hash-stuffed Onions
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 6 medium Bermuda onions, or red onions, I need to research this
- 1 can corned beef hash, (16 oz / 454 g)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sweet pickle, diced
- 1 can seasoned tomato sauce, (8 oz / 227 g)
Instructions
- Cut of root end of onions and cut off just a bit of the top end then peel them.
- Cook onions in a large pot of boiling salted water for 30 minutes. Drain and set aside to cool.
- Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan, a larger pan may be needed depending in the size of the onions.
- Cut each onion from the top down, into fourths but only ¼ of the way down from the top. Scoop out the centers, reserving the centers.
- Add the corned beef hash to a mixing bowl and mix in the Worcestershire sauce and sweet pickle.
- Stuff onions with the hash and place them upright in the baking pan.
- Chop the onion centers and add to a mixing bowl, along with the tomato sauce. Mix together.
- Pour sauce over the onions in the pan.
- Bake for 30 minutes or until onions are tender.
- Serve and enjoy.
Notes
I am going to say high cost per serving for now as I have seen the prices of hash on Lazada, it is expensive. Maybe the larger western stores carry it for a reasonable price.
Easiest Peanut Butter Fudge
I came across this on the internet and is a twist on frosting fudge, but less expensive compared to using chips. This is excellent fudge, highly recommended.
Equipment
- Microwave
- Baking Pan (8x8 inch)
- Foil
Ingredients
- 1 can vanilla frosting, (1 lb / 454 g)
- 1 jar creamy peanut butter, (1 lb / 454 g)
- topping, optional; mini chocolate chips, M&Ms, broken candy bars, etc.
Instructions
- Line an 8x8 inch baking pan with foil. (I just cover the bottom and two sides.)
- Remove the lids and seals from the peanut butter and frosting. Place in the microwave on a paper plate, in case they dribble over, and cook for 1 minute to melt both items. The peanut butter may need another 30 seconds to 1 minute to melt into a liquid state. This is just before I put them in the microwave.
- Pour each item into a large mixing bowl. The frosting was perfect at 1 minutes so I poured that in and the peanut butter was nuked for another 30 seconds,
- Mix together well.
- Pour into the prepared pan and spread out evenly.
- If you want to add a topping, do so now, and gently press them if needed. I added a 10 oz (283 g) bag of dark chocolate chunks.
- Let cool to room temperature then place in the fridge for 1-2 hours to firm up.
- Remove from the fridge when set well, run a butter knife along the two sides where there is no foil, unwrap the ends of the foil from the pan, and lift the fudge out and place on a cutting board.
- Cut into squares, making sure no foil is on the bottom of the pieces and place on a serving tray. Serve and enjoy.
- With chocolate frosting and caramel bits on top. Delicious!
Notes
I will be experimenting with other frosting flavors as well as chunky peanut butter.
Variant: 1. Use chocolate frosting in place of vanilla.
Easy Soufflé
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Electric Mixer
- Oven
- Casserole (2 quart)
Ingredients
- 1 can Soup Option, (10½ oz / 298 g)
- 1 cup Cheese Option, shredded
- Seasoning Option
- 6 eggs
OPTIONS
Soup - Use 1 Item
- condensed Cheddar cheese soup, Shortcut
- condensed cream of asparagus soup
- condensed tomato soup, Shortcut
- condensed cream of chicken soup, Shortcut
Cheese - Use 1 Item
- sharp Cheddar cheese
- Swiss cheese
- American cheese
- Jarlsberg cheese
Seasoning - Use 1 Item
- dash cayenne pepper
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon dried marjoram, crushed
- 2 tablespoons fresh parsley, chopped
Instructions
- In a 1 quart saucepan, add the Soup, Cheese, and Seasoning. Stir together and place on low heat, stirring occasionally until cheese melts. Once melted and stirred in, remove from heat.
- Separate the eggs using your preferred method, place the egg white in a large mixing bowl and the yolks in a medium mixing bowl.
- Use an electric mixer at high speed and beat the whites in the large mixing bowl until stiff peaks form. Remove the mixer and clean the beaters, then set the bowl aside.
- Preheat your oven to 150° C (300° F), get out a 2 quart casserole, or 2 quart soufflé dish if you have one.
- Use the electric mixer again, also at high speed and beat the yolks in the medium mixing bowl until thick and lemon colored. Remove mixer.
- Stir the soup mixture into the yolks.
- Then fold the yolk mixture into the egg whites.
- Pour mixture into the casserole, bake for 1 hour or until soufflé is lightly browned.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcuts: Condensed Cheddar Cheese Soup, Condensed Tomato Soup, Condensed Cream of Chicken Soup.
Teriyaki Steak Sandwiches
This recipe is from the Tefal recipe booklet included with their model of BBQ/broiler, printed in 1987. This can also be prepared in a toaster oven with top and bottom heating element. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Electric BBQ/Broiler
- Toaster Oven (with top and bottom elements)
Ingredients
- 1 beef steak, sirloin or flank, (1-1½ inches thick)
- teriyaka sauce, as needed, Shortcut
- 2 French sandwich rolls, split, toasted, (steak rolls)
Instructions
- Using a sharp knife, score the surface of the steak in a diamond pattern.
- Place the steak in a shallow dish and pour some teriyaki sauce over the steak, turn the steak over a few times to coat. Cover and place in the fridge to marinate for at least 2 hours or up to overnight, turning steak occasionally.
- Remove from marinade, and reserving marinade, and place on the top rack of of you BBQ/Broiler, grill for about 10 minutes on each side, brushing several times with leftover marinade, until done to your preference.
- Slice steak at an angle in ¼ inch slices.
- Add sliced steak to toasted rolls, enjoy.
Notes
High cost per serving depending on where the beef is sourced.
Shortcut: Teriyaki Sauce (照り焼きのたれ) (this is the authentic sauce).
Open-faced Cheese Dreams
This recipe is from the Tefal recipe booklet included with their model of BBQ/broiler, printed in 1987. This can also be prepared in a toaster oven with top and bottom heating element. This recipe sounds very good, on my to make and taste list.
Equipment
- Electric BBQ/Broiler
- Toaster Oven (with top and bottom elements)
Ingredients
- 4 slices bread
- tomato, slice thin, as needed
- 4 slices cheese, Cheddar or Swiss
- 10 slices bacon
Instructions
- Toast the bread on the rack under the broiler.
- Remove the rack, turn the bread over, add a layer of thin sliced tomato, a slice of cheese, and 2½ slices of bacon.
- Return the rack under the broiler and cook until the bacon is done and the cheese is melted, about 10-20 minutes.
- Serve and enjoy.
Notes
Low cost per serving.
