Archive for the ‘* Best Value $1 or Less per Serving’ Category
Beef & Brew Stew
July 27, 2020 Lee
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Beef & Brew Stew

Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 3 tablespoons cooking oil, divided
  • 1 1/2 kilos beef, cut into 1 inch pieces, (3 lbs)
  • 2 large onions, sliced
  • 2 cloves garlic, smashed and minced
  • 2 cans condensed golden mushroom soup
  • 2 cans condensed French onion soup, Shortcut
  • 1 bottle dark beer, or stout, (12 oz / 330 ml)
  • 1 tablspoon brown sugar, packed
  • 1 tablspoon apple cider vinegar
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 2 cups carrot, chopped fresh or whole baby carrots
  • egg noodles, cooked, drained, buttered, for serving

Instructions
 

  • Heat 1 tablespoon oil in a 6 quart oven safe saucepan on medium heat. When the oil is hot, add the beef, working in 3 batches and cook until well browned, stirring often, adding an additional 1 tablespoon of oil if needed. Remove the beef from the saucepan and set aside, and pour off the fat from the saucepan.
  • To the same saucepan, add the remaining oil and place on medium heat. When the oil is hot, add the onion and garlic and cook, stirring occasionally, until the onion is tender.
  • To the saucepan, add the soups, beer, brown sugar, vinegar, thyme, bay leaf, and carrots. Stir and bring to a boil.
  • While the stew is coming to a boil, heat your oven to 150 C (300 F).
  • Once the stew reaches a boil, turn off the heat, cover with a oven proof lid, and place in the oven. Bake for 2 hours or until the beef is fork tender.
  • When the stew is ready, remove and discard the bay leaf, serve over prepared egg noodles. Enjoy.

Notes

Low cost per serving.
Shortcut: Condensed French Onion Soup.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Thick Potato Chips with Beer Ketchup
July 27, 2020 Lee
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Thick Potato Chips with Beer Ketchup

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

For the Beer Ketchup

  • 3/4 cup tomato ketchup
  • 1/4 cup beer, your favorite
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon onion powder
  • ground red pepper, to taste, as desired

For the Potato Chips

  • cooking oil, as needed
  • sea salt and black pepper, as desired
  • 3 baking potatoes

Instructions
 

  • In a small saucepan, add the first 4 Beer Ketchup ingredients, mix together and bring to a boil, reduce heat and simmer 2-3 minutes. Remove from heat and let cool. Taste and season with red pepper as desired. Cover and place in the fridge until ready to use.
  • Add about 2 inches of cooking oil to a large saucepan, and heat to 175 C (345 F). Line a large plate with paper towels.
  • While the oil is heating, slice the potatoes into 1/4 inch thick slices.
  • Lower potato slices into the hot oil in batches, fry for 2 minutes per side, turning them to brown evenly.
  • Drain potato slices on the paper towels.
  • Sprinkle with sea salt and black pepper as desired, serve with the Beer Ketchup, enjoy as a side dish with any meal.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,POTATOES,SIDES
Roasted Garlic Mac & Cheese
July 27, 2020 Lee
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Roasted Garlic Mac & Cheese

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
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Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Course Side
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 head fresh garlic
  • 1 tablspoon olive oil
  • 6 tablespoons butter, divided
  • 1 1/2 teaspoons salt, divided
  • 1 cup panko breadcrumbs
  • 1/4 cup all purpose flour
  • 1/2 teaspoon black pepper
  • 2 cups milk
  • 3/4 cup Irish stout
  • 2 cups Sharp Cheddar cheese, shredded, (8 oz / 250 g)
  • 500 grams cellentani pasta, corkscrew macaroni or elbow macaroni, (1 lb)

Instructions
 

  • Preheat your oven to 190° C (375° F). Grease a 4 quart shallow baking dish with butter.
  • Place garlic on a 10 inch piece of foil, drizzle with the oil and crimp the foil closed.
  • Place on a baking sheet and bake for 30 minutes or until tender. Allow the garlic to cool for 15 minutes. Cut the head in half and squeeze out the cloves into a small bowl. Mash into a smooth paste.
  • While the garlic is roasting, cook the pasta in a pot of boiling salted water until just tender, then drained and cooled under running water to stop the cooking process. Place the drained pasta in a large mixing bowl.
  • Microwave 2 tablespoons of butter in a medium bowl until melted, stir in 1/4 teaspoon salt until the salt is dissolved. Stir in the panko until well blended. Set aside.
  • Add remaining 4 tablespoons of butter to a medium saucepan and melt. Add the flour, stir, and cook until light brown in color.
  • Stir in the garlic paste, remaining 1 teaspoon of salt and the black pepper. Remove from heat.
  • Whisk the cheese into the saucepan, 1/2 cup at a time, until melted and smooth.
  • Pour the cheese sauce into the large bowl with the pasta, stir to mix together.
  • Transfer the pasta to the prepared baking dish and spread out evenly. Sprinkle evenly with the panko mixture.
  • Bake 40 minutes or until bubbly and topping is golden brown. Let stand 10 minutes.
  • Serve as a side with any main dish. Enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,Pasta - Mac & Cheese,SIDES
Roasted Cauliflower with Cheddar Beer Sauce
July 27, 2020 Lee
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Roasted Cauliflower with Cheddar Beer Sauce

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 head fresh cauliflower, (about 1 kilo / 2 1/2 lbs)
  • 2 tablespoons vegetable oil, divided
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon black pepper
  • 2 medium shallots, finely diced
  • 2 teaspoons all purpose flour
  • 1/2 cup Irish ale, or your favorite beer
  • 1 tablespoon spicy brown mustard
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 cups Cheddar cheese, shredded, (6 oz / 170 g)

Instructions
 

  • Trim the cauliflower and cut into 1/2 inch florets. Place the cauliflower in a medium bowl.
  • Preheat your oven to 230° F (450° F), line a large baking sheet with foil.
  • To the cauliflower, add 1 tablespoon of oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and toss the cauliflower to coat.
  • Spread the cauliflower in a single layer on the baking sheet. Bake 25 minutes or until it is tender and lightly browned. While cooking use a spatula and turn the cauliflower.
  • While the cauliflower is cooking, prepare the sauce. To a medium sauce pan, add the remaining 1 tablespoon of oil and put over medium heat, when hot, add the shallots and cook 3-4 minutes or until tender and translucent, stirring often.
  • Add the flour, remaining 1/4 teaspoon of salt, and stir and cook 1 minute.
  • Add the ale, mustard, Worcestershire sauce, stir and bring to a simmer on medium high heat. Reduce heat to medium low.
  • Add the cheese 1/4 cup at a time and stir until smooth before adding the next 1/4 cup. After all cheese is added, keep warm, stirring occasionally, until the cauliflower is done.
  • Transfer the roasted cauliflower to a serving bowl or platter, top with cheese sauce. Serve as a side dish with any meal, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,SIDES
Potato, Beer, and Cheese Gratin
July 24, 2020 Lee
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Potato, Beer, and Cheese Gratin

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Side
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 bottle pale ale, (12 oz / 330 ml)
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1/2 cup whipping cream
  • 1 tablespoon all purpose flour
  • 2 cloves garlic, smashed and minced
  • 1 kilo potatoes, scrubbed and thinly sliced, (2 lbs)
  • salt and pepper, as desired
  • 2 cups Gruyere cheese, or Swiss, shredded, (8 oz / 250 g)

Instructions
 

  • To a medium saucepan, add the ale, thyme, and bay leaf. Bring to a boil then reduce heat to low, simmer for 5 minutes or so or until the liquid reduces to 3/4 cup. Stir occasionally while cooking. When reduced, remove from heat and let cool, remove the thyme and bay leaf and discard those.
  • In a small bowl, mix together the cream, flour, and garlic, mixing well.
  • When the ale mixture is cool, stir the cream mixture into it.
  • Preheat your oven to 190° C (375° F). Grease a 9x13 baking dish with butter. Arrange half of the potatoes on the bottom of the dish, overlapping the edges slightly. Sprinkle with salt and pepper as desired.
  • Pour half the ale mixture evenly over the potatoes, and sprinkle with half the Gruyere cheese.
  • Repeat with the remaining potatoes, salt and pepper, ale mixture, and cheese. Cover and bake for 30 minutes.
  • Reduce the oven temp to 180 C (350 F), uncover the baking dish, and bake for another 30 minutes or until the potatoes are tender and the top is golden brown.
  • Let stand 10 minutes, then serve as a side with any main dish. Enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,POTATOES,SIDES
Pilsner Parmesan Potatoes
July 24, 2020 Lee
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Pilsner Parmesan Potatoes

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 kilos potatoes, scrubbed, thinly sliced, (4 lbs)
  • 1 cup sweet onion, minced
  • 1 bottle pilsner beer, (about 12 oz / 330 ml)
  • 1 cup Parmesan cheese, grated
  • 1/2 cup whipping cream
  • 1 tablespoon all purpose flour
  • 1 teaspoon paprika
  • salt and pepper, as desired

Instructions
 

  • Preheat your oven to 180° C (350° F), grease a 9x13 baking dish with butter. Place prepared potatoes in the dish and spread out. Sprinkle the potatoes with the onion.
  • In a medium bowl, mix together the beer, cheese, cream, flour, paprika, and salt and pepper as desired. Mix together.
  • Pour mixture over the potatoes. Gently stir the potatoes to coat slices evenly.
  • Cover dish with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes or until the potatoes are golden brown and bubbly.
  • Let stand for 15 minutes then serve as a side dish with any meal. Enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,POTATOES,SIDES
Malty Maple Cornbread
July 24, 2020 Lee
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Malty Maple Cornbread

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 cup yellow cornmeal
  • 1 cup dark ale
  • 1/4 cup maple syrup
  • 1 cup all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 1/4 cup butter, melted, (1/2 stick / 1/4 block)

Instructions
 

  • Preheat your oven to 200° C (400° F), grease a 9x9 baking pan with butter.
  • In a small bowl, mix together the cornmeal, ale, and maple syrup.
  • To a large mixing bowl, add the flour, baking powder, and salt. Whisk together.
  • To the flour mixture, stir in the eggs, melted butter, and cornmeal mixture. Stir together until well blended.
  • Pour batter into the prepared baking pan.
  • Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes.
  • Cut into 8 squares, serve as a side. Enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,SIDES
Jalapeno Cornbread with Honey Butter
July 24, 2020 Lee
3 Comments

Jalapeno Cornbread with Honey Butter

Adapted from a recipe card in "Cooking with Beer".
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 2 Aug 2020 and it is delicious!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Side
Cuisine American
Servings 12 servings

Ingredients
  

For the Cornbread

  • 1 1/2 cups all purpose flour
  • 1 1/2 cups yellow cornmeal
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup pale ale
  • 1/2 cup corn oil
  • 1/2 cup buttermilk
  • 2 eggs
  • 2 fresh Jalapeno peppers, seeded, finely diced

For the Honey Butter

  • 6 tablespoons butter, softened
  • 2 tablespoons honey
  • 1/4 teaspoon salt

Instructions
 

  • Preheat your oven to 200° C (400° F) and grease a 7x11 baking pan with butter.
  • In a large mixing bowl, add the flour, cornmeal, sugar, baking powder, salt, and baking soda and whisk to mix together.
  • In a medium bowl, add the ale, oil, buttermilk, eggs, and jalapenos, and whisk together.
  • Stir the wet mixture into the dry mixture and mix until the flour mixture is just combined.
  • Pour batter into the prepared pan.
  • Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes.
  • While the cornbread is cooling, prepare the Honey Butter by adding the Honey Butter ingredients to a small bowl and stirring until smooth.
  • Cut cornbread into squares and serve as a side dish with the honey butter. Enjoy.

Notes

Low cost per serving.
Photo of finished cornbread provided by my daughter, Samantha Thayer. 
* Best Value $1 or Less per Serving,SIDES
Fiesta Fried Onion Rings
July 24, 2020 Lee
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Fiesta Fried Onion Rings

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 large white onions
  • 1 cup club soda
  • 1/2 cup beer
  • 1 egg white, whisked until frothy
  • 2 1/4 - 2 1/2 cups all purpose flour, divided
  • 1 tablespoon cornstarch
  • 1 packet chili seasoning mix, about a 1.24 oz packet, divided
  • cooking oil, for frying, as needed
  • 1 cup queso sauce, or cheese sauce, for serving

Instructions
 

  • Slice onions into 1/2 inch slices and separate into rings, set aside.
  • In a large bowl, mix together the club soda, beer, egg white until well combined.
  • Add 1 1/2 cups flour, the cornstarch, and 2 tablespoons of the chili seasoning mix. Stir until well combined then let sit for 15 minutes.
  • Add 1-2 inches of oil to a large saucepan and heat to 180 C (350 F). While the oil is heating, line a baking sheet with paper towels.
  • Place 3/4 cup of flour in a shallow dish. Dip each onion ring into the flour, coat and evenly shake off excess flour (use an additional 1/4 of flour if needed).
  • Dip floured onion rings in small batches into the prepared batter, and let the excess batter to drain off.
  • Carefully lower rings into the hot oil using a long handled fork, skewer, or tongs. Fry 3 minutes or until golden brown.
  • Remove with a slotted spoon to paper towels to drain.
  • Repeat deep frying the rings until all are cooked.
  • Sprinkle the onion rings with remaining chili seasoning.
  • Serve with queso sauce or your favorite cheese sauce, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,SIDES
Cheddar-Beer Hush Puppies
July 21, 2020 Lee
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Cheddar-Beer Hush Puppies

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Side
Cuisine American
Servings 36 hush puppies

Ingredients
  

  • 1 1/2 cups medium grain cornmeal
  • 1 cup all purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bottle lager, (12 oz / 330 ml)
  • 1 egg, beaten
  • 3/4 cup Cheddar cheese, shredded, (3 oz / 85 g)
  • 2 fresh Jalapeno peppers, seeded and minced
  • cooking oil, for deep frying, as needed

Instructions
 

  • Fill a saucepan with 3 inches of cooking oil. Heat to 180 C (350 F). Line a baking sheet with 3 layers of paper towels.
  • While the oil is heating, add to a large mixing bowl the first 7 ingredients and whisk together.
  • In a medium mixing bowl, whisk together the lager and egg.
  • Slowly whisk the beer mixture into the cornmeal mixture until smooth.
  • Stir in the cheese and jalapenos.
  • When the oil is hot, work in batches, drop the batter by heaping tablespoons into the oil. Fry 2 minutes or until golden brown, turning as needed.
  • Transfer hush puppies to the prepared baking sheet to drain.
  • Repeat cooking the remaining batter until all are cooked.
  • Serve as side dish, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,SIDES