GLP Recession Proof Meals - Cooking goes a long way in lieu of buying crap

Leftovers are great. Sometimes I make extras so I'll have some. Like rice. Here are some good recipes for leftover cooked rice.
Rice Muffins

1 cup cooked rice
1 cup milk
2 eggs, beaten
5 tbsp melted shortening
1 1/2 cup flour
2 tsp sugar
1/2 tsp salt
3 tsp baking powder

beat rice, eggs and shortening. Add rest of ingredients into batter. Mix only enough to combine. Pour into greased muffin pans and bake 400 for about 25 min.
makes 12

Hot Rice Bread

1 cup cooked rice
1 egg, beaten
1/2 cup milk
1/3 cup flour
1/2 tsp salt
1/2 tsp baking powder
2 tbsp melted butter

mix all ingredients in bowl well. Pour into greased pie pan. Bake at 400 for about 30 mins.
I find this only makes enough for 2 hearty eaters, so i make a double batch. I eat it with butter, but everyone else eats it with maple syrup.

Leftover Noodles.

I make extra for supper the night before...for this breakfast

I use 1 good handful of cooked leftover noodles per person.
Put in pan with some melted butter, and warm up.
For each serving, beat 2 eggs, and pour into fry pan over noodles. Cook on med low, stirring noodles often, til eggs are at desired doneness. Add salt and pepper to taste.

this is from a cookbook from 1940

This is a quick and delicious dinner. Older kids will love it!

Pa. Dutch "Barbeque"--[sloppy Joes}

This is the basic recipe. For a large bunch of teenagers you will need a double batch

1 lb ground Beef
1 small chopped onion
1/2 cup ketchup
1 1/2 tsp prepared mustard [I use dark brown mustard]
1 tbsp vinegar
1 1/2 tsp worchestershire sauce
1 1/2 tsp sugar

brown the ground beef.
mix this all up in a pot, and simmer slow for 30 mins.

Get day old hamburger buns. This works best so they don't get too soggy before you eat them!



Hawaiian Chicken

1 chicken. cut up
flour
salt and pepper
oil
1 cup crushed pineapple[ undrained]
1 cup BBQ sauce
1 tbsp cornstarch
1/2 tsp ginger

coat chicken in flour, and brown in oil.
mix rest of ingredients in bowl, and pour over chicken.
Simmer for 30- 40 mins.

I like to serve this with rice. You can put the sauce over the rice. It's delicious.

Leftover Beef or Chicken?

Make a good stew with lots of cheap veggies. Then up the ante by putting in a baking dish when the stew is done, and covering it with a pie crust. Somehow it always gets eaten with the crust on it.

I'm gonna make this Hawaiian Chicken it sounds great!

This is a dinner that can be adjusted and feeds many!

Spaghetti Pizza

2-9oz pkgs linguine cooked
2 Eggs
1 1/2 c. milk
48 oz Marinara Sauce
1 1/2#s Ground Beef (cooked/drained)
24 oz Mozzarella Cheese (shredded)
Pepperoni, onion, green peppers, black olives, mushrooms, etc.

Use 9x13 pan and 8x8 pan (greased)

Divide linguine into pans
Whip eggs and milk together, pour over noodles
Pour Marinara on top
Spread meat on sauce
Top with cheese and desired toppings

Bake at 300 with no cover for 50 minutes

Can make the night before and freezes well!

This is a favorite at my house, enjoy:)

I don't use colorings but I guess you can add it to the one half of the batter instead of cocoa and then use the cocoa to make chocolate glaze and spread it on the top, so the cake will have richer taste. In this case, don't add that extra 3 tbsp. of flower to the white batter.

I have seen bright red coloring in frostings but I am not sure how it works in the batter. Perhaps, if you add to much, you may get the red color to dark a la red velvet cake.

Now my imagination starting to work on this cake. The batter can be divided in 3 with first batter being left white, second batter red and third batter blue(by using colorings) and alternatively put in the spring form pan.

4th of July cake!



OR



LOL

Just made a similar soup myself a few days ago!! Lots of fiber, really sticks to your ribs. Also, I topped mine with parmesan cheese.

oohhooooohhooo.......sounds yummy!

BROCCOLI & CAULIFLOWER SALAD

1 small cauliflower
1 bunch broccoli
1 cup cherry tomatoes
1 cup mushrooms (optional)
1 bottle Italian salad dressing

- Cut the cauliflower and broccoli in small flowerets
- Slice mushrooms
- Marinate cauliflower. broccoli, mushrooms and tomatoes in large container, in Italian dressing for at least 2-3 hours before serving. This salad will be fine for 2 days when in the fridge.

I mix the salad few times during marinating and prick cauliflower flowerets with a fork but it’s not necessary. The salad is tasty and looks very nice. I serve it as a side dish (in large glass bowl - looks impressive) with barbeque meats or fish. My quests always asking for the receipt.


SPINACH SALAD

1 Ib spinach, washed and tear into small sizes
1/3 cup sliced almonds

DRESSING

1/4 cup cider vinegar
3 Tbsp. vegetable oil
3 Tbsp. water
1 Tbsp. sesame seeds
1 Tbsp. granulated sugar
1/4 tsp. paprika powder
1/4 tsp. Worcestershire sauce
1 tsp. poppy seeds (optional)
1 green onion, chopped

Mix well all dressing ingredients. Pour over spinach just before serving. Add almonds and toss lightly.

APPLE PANCAKES

400 ml buttermilk
2-2,5 cup of flour
1 egg
1 Tbsp. sugar
1/2 tsp. baking soda
1/2 tsp. cinnamon
dash of salt
2 apples thinly slices
oil for frying

In a bowl mix buttermilk with baking soda. Add egg, sugar, salt, apples, cinnamon and flour. Mix all ingredients. Fry on both sides in oil. Serve on the top with icing sugar, honey or fruit spread.

Instead of apples you may slice 2 small bananas or shred 1 apples and slice 1 small banana.

:KWSNJU:

niceeeeeeeeeee

YUM! Imma try this this weekend!

Inspired by this thread.

Last Night's Bean Soup.

Cooked in separate pots dried white, black and brown beans. Took different stocks out of the freezer and added them to a leftover roast which was made with tomato paste. Pulled the roast apart into shreds. Added the beans to cook until yummy.

Cooked buttermilk biscuits for the side item.

Cheapest food is leftover food.

Cheap and easy meal for 4

Buy a ham steak--med. size
cut 1/3 of it and use for breakfast [ham and eggs]

For dinner, cube the remaining ham, and alternate layers in a greased baking dish with:

thin sliced potatoes [about 4 med]
chopped onion
small broccoli florets [fresh or frozen]
a little grated cheddar cheese
cubed ham

take a can of cream soup [I used cream of broccoli] and mix in separate bowl with 1 can milk.
Pour over potato mixture.
Bake for 1 hour or so til potatoes are done.

I had a side dish of "cabbage salad"

half a head of cabbage
small can of pineapple tidbits [drained]
1/4 cup sunflower seeds [shelled]
miracle whip

Thanks Kinga. Im gonna make it the weekend. Its a cool idea.

Hope you keep posting ideas because I have a couple of excuses coming up to bake some cakes.

Mashed Potato Muffins

Ingredients

Potatoes
Butter

Optional:
Bacon
Cheese
Parsley
Garlic
Directions

Just mash potatoes plain with butter or you can add yummy ingredients like cooked bacon, cheese, parsley, green onion, garlic, etc. Stuff in to a greased muffin tin, run a fork along the top and brush with melted butter or olive oil. Bake at 375 degrees or until tops are crispy and golden.

Use different size muffin pans for different portion sizes. Lower fat than chips, wedges, etc

ooooooh, that sounds good too! Lots of comfort food in this thread for these cold days!!

Jalapeno Popper Chicken

Ingredients

1 (8 ounce) package cream cheese, softened
1/2 cup shredded Cheddar cheese
2 jalapeno peppers, seeded and minced
4 (6 ounce) skinless, boneless chicken breast halves
1 cup seasoned bread crumbs
1/4 cup of Vegetable Oil
Directions

Stir together the cream cheese, Cheddar cheese, and jalapenos in a small bowl.

Cut a pocket horizontally through the thickest side of each chicken breast, and fill with 1/4 of the cheese mixture. Secure with toothpicks.

Roll the chicken breasts in bread crumbs to coat. Heat the oil in a skillet over medium-high heat, and cook chicken breasts until no longer pink in the center and the juices run clear, about 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F

these're the shit


Bacon Wrapped Potato Bites

ingredients

1 pound small or medium red potatoes
2 1/2 teaspoons salt, divided
1 1/2 teaspoons minced fresh rosemary
1 tablespoon olive oil
Freshly ground pepper
12 ounces to 1 pound thick-cut bacon
1 cup (8 ounces) sour cream
1-3 teaspoons hot sauce
Salt and pepper
Directions

Preheat the oven to 400°F.

Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size even if they aren't the exact same shape. Put the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with 2 teaspoons of salt. Once the water begins to boil, cook the potatoes for 3 to 4 minutes, until you can stick a fork into them without too much resistance. You want the potatoes to be almost, but not fully, cooked through so they won't fall apart during the next steps.

Drain the potatoes and put them in a large bowl. Add the rosemary, olive oil, 1/2 teaspoon salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.

Cut the strips of bacon into thirds. Wrap each potato bite in a piece of bacon, securing it with a toothpick. Put the potatoes on a baking sheet lined with parchment paper or aluminum foil spaced an inch or two apart. You may need to cook the potatoes in two batches.

Cook the potatoes for 15 minutes, then flip each piece. Cook for another 15 to 20 minutes, until the bacon is cooked through and as crisp as you like it. Mix the sour cream and hot sauce in a small bowl. Season with salt and pepper. Pile the potato bites on a plate and serve alongside the dip.

Im making chicken fajitas tomorrow. What do you serve with them? Lots of kids coming so if you can suggest a mild, easy dish to serve quickly?

Any ideas?

Oh, that sounds soooo good!

why not just serve lots of cut up veggies with a ranch or other dip.

^^^^ that

I did Haha!!!! Id nothing else.

For dinner tonight at the Acula household...

I am having a basic chicken soup...

1 onion
2 garlic cloves
5 stalks of celery
cup of baby carrots
half bag frozen peas
1 pound of boneless chicken breast
1 big can of chicken stock/broth 49.5 ounces
1 package egg noodles
1 tablespoon Italian seasoning
2 tablespoons of powdered chicken bouillon
1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of greek seasoning
2 cups of water

Cut up your onions... mince your garlic and saute them in olive oil and a pinch of salt, a pinch of pepper and a pinch of bouillon chicken powder in the pot you are gonna cook your soup. remove from heat.

cut the chicken into cubes or as I did it... quarter sized sliced 1/4th of an inch thick. Brown each side... don't have to fully cook it... just brown em... add a pinch of salt, a pinch of pepper and a pinch of bouillon chicken powder as they are browning...

once thats done... add em to the pot with the onions and garlic...

now cut up your carrots... i had baby carrots so thats what i used... doesnt matter what kind you got... you need about a cup in total chopped up...

chop up your celery... and add the carrots and celery to the pot...

put in the half bag frozen peas...

add the:

1 tablespoon Italian seasoning
2 tablespoons of powdered chicken bouillon
1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of greek seasoning

on top of that...

now pour your chicken broth in on top of that... if you dont have broth... use bouillon cubes 1 cube per cup of water...

so the bouillon cube sub would be 6 cups of water and 6 cubes... but i would go with 5 cubes...

no matter what route you went for the broth... add 2 cups of water...


mine isnt done yet... its been cooking 2 hours... i like to cook stuff longer than most...

just make sure the chicken gets done... remember we didnt fully cook it when we browned it... we wanted the insides to be a lil raw... it will absorb the flavors of the soup better this way...

once the chicken is done and the carrots and celery is done...

you can add egg noodles to it if you want... or leave them...

egg noodles dont take long to cook... so dont add em until ur soup is done...

cost me like 5 bucks for the soup... caught everything on sale... and a dollar for the egg noodles...


:ckennoodle:

Last Edited by Dr. Acula on 01/30/2014 11:13 PM

SAUERKRAUT HUNTER STEW – BIGOS:

1 jar of Sauerkraut
1 large white onion, chopped
1 bay leaf
black pepper to taste
meats of your choice, smoke or raw (or) even better, both.
Smoke bacon, raw bacon, sausages, ham, beef, pork, hot dogs, etc...

The best part is that you can add any left over meats, roasts and cold cuts. Anything goes on!

1 clove of garlic (optional)
1 Knorr mushroom cube or 2 dry mushrooms (optional)
1/2 tsp. plum yam or 1 prune, chopped (optional)
1/2 tsp. dry marjoram (optional)

If you add those optional ingredients, the taste will be much better. And of course little bit of Worcestershire sauce, seasoned salt, nutmeg and all spice won't hurt.

- Drain Sauerkraut and rinse few times under cold water
- Put in a medium pot and add 2 cups of water
- Fry onion and add to the pot
- Add pepper, spices and other optional ingredients
- Cut meats in small or medium pieces and add to the pot
- Bring to a boil and simmer for 1,5-2 hour stirring time to time and adding little bit of water during cooking to not burn the bigos

Do not add salt till the end or at all, as the salt in seasonings and in meats may be enough.

The more assortments of meats you add, the better taste it will have but you may just cook or bake only ribs in Sauerkraut and they are delicious too. This dish is good with bread or potatoes. It can stay in the fridge for 5 days and it may be frozen. My international friends who never had bigos before, like it a lot.

:JURVB: :LRDAS: :GDVAR:

The Sauerkraut may be cooked this way without adding any meats as a side dish for potatoes and pork chops, schnitzels, etc., or as a vegetarian dish.

:OFESC:

dude....thats a keeper

Hi Phenn,

My Italian friend who ate it for the first time described it in one word: "Amazing". Then he asked when I'll be cooking it again...? LOL

I will post also receipt for Sauerkraut soup.

Hi Dr. Acula,

Picture please or it never happened... LOL