Archive for the ‘* Best Value $1 or Less per Serving’ Category
Cheddar & Leek Strata
July 17, 2020 Lee
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Cheddar & Leek Strata

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 20 minutes
Cook Time 40 minutes
Total Time 3 hours
Course Side
Cuisine American
Servings 12 servings

Ingredients
  

  • 8 eggs, lightly beaten
  • 2 cups milk
  • ½ cups beer, your favorite brand
  • 2 cloves garlic, smashed and minced
  • salt and pepper, as desired
  • 1 loaf sourdough bread, cut into ½ inch cubes, (500 g / 1 lb loaf)
  • 2 small leeks, washed and chopped
  • 1 red bell pepper, diced
  • 1 ½ cups Swiss cheese, shredded, (6 oz / 170 g)
  • 1 ½ cups Sharp Cheddar cheese, shredded, (6 oz / 170 g)

Instructions
 

  • To a mixing bowl, add the eggs, milk, beer, garlic, salt and pepper. Stir until well blended.
  • Grease a 9x13 baking dish with butter or non stick spray. Place half of the bread cubes on the bottom of the baking dish. Sprinkle half of the leeks and half of the bell pepper over the bread cubes.
  • Sprinkle with ¾ cup Swiss cheese and ¾ cup Cheddar cheese.
  • Add remaining bread cubes on top of cheese, sprinkle remaining leeks and bell pepper on top of bread cubes.
  • Top with remaining Swiss and Cheddar cheeses.
  • Pour the egg mixture evenly over the top.
  • Cover with foil and place a smaller baking dish on top to act as a weight. Place in the fridge for minimum 2 hours or overnight.
  • When you are ready to bake, preheat your oven to 180° C (350° F). Remove the smaller baking dish and the foil. Bake uncovered for 40-45 minutes or until the center is set.
  • Serve as a side dish with any meal, enjoy.

Notes

Low cost per serving due to the number of servings even though two cheeses are used.
* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken,SIDES
Boston Baked Beans
July 16, 2020 Lee
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Boston Baked Beans

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 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 cans Navy beans, drained, (15 oz/425 g), or 3 cups cooked
  • ½ cup beer, or lager, your favorite brand, not a dark beer
  • ⅓ cup onion, finely diced
  • ⅓ cup ketchup
  • 3 tablespoons molasses
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dry mustard
  • ½ teaspoon ground ginger
  • 4 slices bacon, cut into 1 inch pieces

Instructions
 

  • Preheat your oven to 180° C (350° F). Place the beans in a 7x11 glass baking dish.
  • In a medium bowl, add remaining ingredients except the bacon. Stir to mix.
  • Pour mixture over the beans, stir to coat the beans.
  • Place the bacon pieces in a single layer on top of the beans.
  • Bake uncovered for 40-45 minutes or until most of the liquid is absorbed and the bacon is browned.
  • Serve as a side with any dish, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,SIDES
Bock BBQ Bean Salad
July 16, 2020 Lee
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Bock BBQ Bean Salad

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. Bock is a strong lager but feel free to us a lager of your choice. Links to the shortcuts are listed in the Recipe Notes section.
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Prep Time 15 minutes
Total Time 15 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 1/3 cup BBQ sauce, your favorite brand or homemade, Shortcut
  • 1/4 cup Bock beer, or your choice of strong lager
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon molasses
  • 1 teaspoon hot pepper sauce, your favorite brand
  • 1/2 teaspoon mustard seed
  • 1 can Pinto beans, drained, (15 oz/425 g), or 1 1/2 cups cooked, Shortcut
  • 3 plum tomatoes, seeded and coarsely chopped
  • 4 stalks celery, halved lengthwise then sliced
  • 1/2 cup spring onion, sliced
  • salt and pepper, as desired
  • lettuce leaves, optional, as desired

Instructions
 

  • In a large mixing bowl, add the first 6 ingredients. Mix together.
  • Add the beans, tomatoes, celery, and spring onion, toss to coat. Taste and season with salt and pepper as desired, and additional hot sauce as desired.
  • Serve as a side as is or over lettuce leaves. Enjoy.

Notes

Low cost per serving.
Shortcuts: Basic BBQ Sauce, Pinto Beans (Pressure Cooker).
* Best Value $1 or Less per Serving,SIDES
Beer-battered Mushrooms
July 15, 2020 Lee
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Beer-battered Mushrooms

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 10 minutes
Total Time 25 minutes
Course Side
Cuisine American
Servings 6 servings

Ingredients
  

  • cooking oil, for deep frying
  • 1 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup beer
  • 1 egg, separated
  • 500 grams fresh small button mushrooms, brushed clean, stems trimmed, (1 lb)

Instructions
 

  • Heat about 2 inches of oil in large pan to 180 C (365 F).
  • While the oil is heating, add the flour, baking powder, chili powder, salt, and black pepper to a mixing bowl and mix to blend.
  • In a small bowl, whisk the beer and egg yolk.
  • In a medium bowl, add the egg white and beat with an electric mixer until soft peeks form.
  • Stir the beer mixture into the flour mixture until just blended, fold in the egg whites.
  • Dip mushrooms into the batter in batches and carefully place in the hot oil. Fry mushrooms turning occasionally, until golden brown, remove to paper towels to drain. Stir the batter between batches, and return the oil to 180 C (365 F) before each batch.
  • Serve as a side dish with any meal. Enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,MUSHROOMS,SIDES
Asparagus with Honey Garlic Sauce
July 15, 2020 Lee
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Asparagus with Honey Garlic 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 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams fresh asparagus, tough root ends trimmed off, (1 lb)
  • 1/4 cup Dijon mustard
  • 1/4 cup beer, or dark ale, your favorite brand
  • 3 tablespoons honey
  • 1/2 teaspoon garlic, smashed and minced
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt

Instructions
 

  • Bring a pot of water to a boil, then add the asparagus and cook until tender, about 2-3 minutes. Drain, and place on a serving tray with all spears pointed the same direction.
  • While the asparagus is cooking, in a small mixing bowl add the rest of the ingredients, mix until blended.
  • Pour sauce over the asparagus.
  • Serve as a side dish with any main dish. Enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,SIDES
Egg Roll Skillet
July 15, 2020 Lee
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Egg Roll Skillet

This dish does not use egg roll wrappers so this is a low carb dish. And this is delicious! Easy to put together and minimal ingredients. I made this on 15 Jul 2020, very tasty and highly recommended.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams ground pork, (1 lb)
  • 4 spring onions, sliced, white and green seperated
  • 2 teaspoons fresh ginger, grated
  • 4 cloves garlic, smashed and minced
  • 500 grams coleslaw mix, (1 lb)
  • 3 tablespoons soy sauce
  • 1 teaspoon sesame oil, or to taste

Instructions
 

  • Heat a large non stick pan and add the pork, breaking it up with your spatula. Cook until no pink remains, drain off the fat.
  • To the pork, add the spring onion white parts, ginger, and garlic. Stir to mix in. Add the coleslaw mix and stir that in.
  • Cook, stirring often, until the cabbage is tender, about 5-8 minutes. Stir in the soy sauce and sesame oil, stir until coated. Garnish with the green parts of the spring onions
  • Serve and enjoy.

Notes

This is Low Cost per serving.
Variant: 1. Add sauteed mushrooms.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,PORK
Strawberries & Cream
July 10, 2020 Lee
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Strawberries & Cream

Specifically the whipped cream in the pressurized can. My Mom made this for a dessert one evening and I have never had strawberries like this, just strawberries and cream. Easy and brilliant. This is very versatile so you can make this with any berries you like, or any combination. No servings or quantities listed as this is a make as desired guide.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Dessert
Cuisine American
Servings 0

Ingredients
  

  • fresh strawberries, as desired, trimmed
  • 1 can whipped cream

Instructions
 

  • Trim the strawberries by cutting off the green part, and coring if needed. Cut strawberries in half, and chop the large ones.
  • If using other berries, give them a rinse and sort through them and remove any bad ones.
  • Place strawberries in each serving bowl, adding a smaller amount of other berries as desired.
  • Top with some whipped cream. Serve and enjoy.

Notes

Low cost per serving.
Variants: 1. Use additional berries with the strawberries, strawberries and blueberries is an excellent choice. 2. Instead of strawberries, use your favorite berries!
Common method for serving berries as a dessert.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,DESSERTS
Best Cheese Ball
July 6, 2020 Lee
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Best Cheese Ball

Adapted from an internet recipe.
I made this on 13 Sep 2020, and chilled it overnight and then rolled in the nuts on the 14th. Tasted it, and I will say this is an excellent cheese ball! My family that has tried this say it is really tasty. Doubtful this would be able to be made in Thailand as written since the jarred cheese would probably not be available.
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Prep Time 10 minutes
Total Time 1 hour 10 minutes
Course Appetizer
Cuisine American
Servings 12 servings

Ingredients
  

  • 2 packages Cream cheese, softened, (8 oz / 250 g packages)
  • 1 jar Kraft Old English Sharp Cheddar, (5 oz / 142 g)
  • 1 ½ cups Cheddar cheese, shredded
  • ¼ teaspoon garlic salt
  • ¼ teaspoon onion salt
  • 1-2 teaspoons lemon juice, depends on how tangy you want this
  • 2 heaping tablespoons mayo
  • 2 cups pecans, chopped
  • 1 tablespoon fresh parsley, chopped, or 1 teaspoon dried
  • crackers, your choice, for serving

Instructions
 

  • In a large mixing bowl, add the first 7 ingredients.
  • Mix together until combined and smooth.
  • Shape into a ball. Lay out a piece of plastic wrap on the counter and place the ball on top. Wrap up with the plastic wrap. Place wrapped ball on a plate and place in the fridge for 1 hour to firm up.
  • Just before you are ready to serve, go ahead and chop the pecans and parsley. Place these on a plate and mix together.
  • Unwrap the ball, and roll on the pecans to coat the outside.
  • When fully coated, place in the center of a serving plate, and circle the ball with crackers of your choice. Serve and enjoy.

Notes

Low cost due to the high number of servings.
Variant: 1. You can prepare this 2 days ahead of time, just keep in the fridge, wrapped in plastic wrap until you are ready to serve.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,APPETIZERS / SNACKS
Strawberry Crisp
July 5, 2020 Lee
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Strawberry Crisp

This is the best crisp I have ever made, the family loved this! Serving with ice cream is highly recommended!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 6 servings

Ingredients
  

For the Fruit

  • 4 cups fresh strawberries, trimmed, cut into chunks
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 3 tablespoons all purpose flour
  • 2 tablespoons sugar

For the Topping

  • ⅓ cup butter, softened
  • ½ cup brown sugar, packed
  • ¼ cup all purpose flour
  • ¾ cup quick cooking rolled oats
  • ½ cup pecans, chopped
  • ¼ teaspoon ground cinnamon

For Serving

  • vanilla ice cream

Instructions
 

  • Preheat your oven to 190° C (375° F). And you will need a 2 ½ quart casserole dish. (I used a 7x11 baking dish and it worked perfectly.)
  • Trim the tops from the strawberries and cut out any cores, rinse them and rinse the blueberries and raspberries.
  • To a mixing bowl, add the Topping ingredients and mix together with a fork.
  • In a large bowl, mix together all the Fruit ingredients.
  • Add fruit to a casserole or 7x11 dish, and spread out evenly.
  • Sprinkle the Topping evenly over the fruit.
  • Place in the oven and bake for 35-40 minutes, the topping will be browned and the berries bubbly. Remove from the oven and place on a rack to cool off slightly. (I took the crisp out of the oven about 10 minutes before sitting down to dinner, and it was a perfect when ready to serve dessert.)
  • Serve with ice cream, enjoy!

Notes

Low cost per serving.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,DESSERTS
Kit Kat Bars
June 30, 2020 Lee
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Kit Kat Bars

Two ingredients is all you need, vanilla creme wafer cookies and almond bark. But I must say, the strawberry and chocolate creme wafer cookies are also excellent choices. No quantities listed here, this is a make a much or as little as you want.
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Prep Time 20 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 0

Ingredients
  

  • almond bark, as desired
  • vanilla creme wafer cookies, as desired

Instructions
 

  • Setup a double boiler, keeping the center pot out of the water in the lower pot. Put the pot on medium heat and add your almond bark. Here, I used 1 1/2 lbs (680 g). Line a baking sheet or two with parchment paper.
  • When the bark is fully melted and creamy, drop a wafer cookie in, and using a fork, put it down in the bark, flip it over, then lift it out, and scrape off the excess from the bottom of the fork on the edge of the inner pot. Place the cookie on the prepared baking sheet.
  • Repeat with as many wafer cookies and or almond bark you have. Sprinkle the bars with candy sprinkles if desired. Set the sheets aside for 1-2 hours to setup. Kit Kat Bars (I made another sheet in addition to this one for a total of 42 Kit Kat Bars made, and I used vanilla, strawberry, and chocolate creme wafer cookies.)
  • Serve and enjoy.

Notes

Low cost.
Variants: 1. Use other flavors of wafer cookies. 2. Top bars with candy sprinkles as desired.
Sounded like a good idea, and it was. Lee Thayer.
United States.
* Best Value $1 or Less per Serving,5 Ingredients or Less,DESSERTS