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Posts: 119Joined: June 9, 2009Last Post: March 11, 2013
Score: 0
RE: WEEK 3 Savings Challenge - Your Best Big-Batch Recipe
CORN CHOWDER
1 cup diced onion
6 large potatoes. peeled and sliced
4 cans cream corn (16 ounces each)
1 teaspoon salt
1/2 teaspoon pepper
4 large cans evaporated milk
1/2 stick butter
Cover potatoes with water, add onion and salt. Boil gently until potatoes are tender. Pour off half of the water, mash the potatoes. Add corn, canned milk, pepper and butter. May need to add more liquid, salt and pepper to your liking. When serving the soup may be topped with left over chopped ham, bacon or cheese. Serves 12-14. May freeze, thaw and heat on low.
There are some great tips on here. I am amazed by some of the creativity and use of ingredients. I love all of the recipes posted from venison to foccacia!
RNValerie – Great idea buying items when they are on sale at the grocery like pork shoulder and freezing it. That is a great money saver – and 99 cents a pound how can you pass that up?
Mimi1921 – Broccoli Cornbread sounds so good. I am familiar with the blue Jiffy boxes and this is an excellent way to turn a simple cornbread into a delicious treat, I think I will be trying this one soon. Thanks for sharing your recipe.
Zonie – Mountain Cilantro Beef sounds great and economical!
SheasLounge – I love dishes that utilize vegetables in unique and tasty ways and your vegetarian chili is a great way to eat up those veggies. Great work! I love the recipe.
Slee15 – Baked Honey Curry Chicken – wow! Very impressive. You’ve submitted some great recipes.
I love the tips and the recipes everyone has shared and look forward to seeing more great ideas and recipes from you all :) Thanks for sharing.
There are so many things you can do with this sauce. Use it as a base on a pizza, in a lasagna, or use it as sloppy joes – the possibilities are endless. This recipe makes a lot of sauce.
Basically, just use what you have on hand, if you don't have olive oil, use vegetable oil, if you don't have a sweet onion, use a red onion, etc.
1/4 cup extra virgin olive oil
1 large sweet onion, chopped
2 cloves of garlic, minced
1/2 cup celery, chopped
1/2 cup carrots, diced
1 pound lean ground beef (can even substitute for chicken sausage or spicy pork sausage)
1 teaspoon salt
1/2 teaspoon black pepper
4 (16 ounce) cans of crushed tomatoes
2 tablespoons fresh basil
2 teaspoons dried oregano
1/2 teaspoon red pepper flake
1 teaspoon sugar
In a large saucepot over medium heat add olive oil and onions. And cook until the onions begin to get translucent (about 7 minutes) Add garlic, celery and carrots and continue to cook for an additional 3 minutes. Add ground beef and cook until meat has cooked through and vegetables are soft. Drain if necessary.
Add salt, pepper, tomatoes, basil, oregano, red pepper flake and sugar and simmer over low heat to let the sauce thicken (about 50 minutes) Season with salt and pepper to taste. Pour sauce over whole wheat spaghetti pasta (or your favorite pasta)
You can refrigerate any leftover pasta sauce. Most of the ingredients are ingredients that you have in your pantry or refrigerator (a good tip when cooking in big quantities and cheap)
Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
I keep a large Tupperware square round container in my freezer at all times. Any veggies from a can (mushrooms esspecially) are drained into it and put immediately back into the freezer. Over a period of time you will see layers forming. If there's a bit of veggies left from a meal, they get added, too. Looks kinda wierd, but when it comes time for making soup, this is my base. We occasionally buy a rotisserie chicken (when it's on sale) and when most of that is consumed, the carcass goes into a large pot and simmers until what's left of the meat is falling off the bones. Drain the stock juice from the bird, return it to the simmer pot and add the container of frozen juices from the freezer. Carefully remove all the bones from the chicken. Add onion and celery to taste. Clean out your refrigerator veggie drawer or container, chunk into bite-sized pieces and add to the simmer pot. Add the deboned chicken meat and cook until bubbly. Add noodles, rice, or barley and cook until this is tender. Serve with salad and crusty bread for an excellent lunch or supper.YUM!
Since everything is already on hand, the soup varies in actual content every time you make it. We prefer the rotisserie chickien because the seasonings are already added, but works well with most any leftover meat -- turkey, pork, venison, beef, etc.. Since this will probably make several quarts of soup at a time, put the remainder into Tupperware portion-sized containers and freeze for later use. Doesn't get much cheaper than this, and also gives you a chance to clean out the fridge! :-)
This is such an inexpensive recipe to feed a crowd. When Pork Shoulder goes on sale for 99 cents a pound I buy one to cook and freeze a couple.
Place one 5 lb Pork Shoulder in a crockpot and cover with water. Lightly salt water and add a large clove of garlic and 1/2 onion. Cook until tender about 6 hours. Drain liquid (can save broth for soup), remove garlic & onion. Shred pork with two forks and add your favorite barbecue sauce. I like home-made, but bottled is yummy too. Add broth as needed to moisten if necessary. Place meat on bun and serve with coleslaw. I buy a large bag of preshred cabbage mix and add mayo or other dressing.
You can save some of the pork after shredding and save for carnitas or tacos.
You definitely will love it, Slee! Everyone who tries it cannot believe how delicious it is! I always splurge and use butter...I melt it in a pyrex baking dish, and pour most of it in the batter, leaving a little to grease the pan. Ot comes out a nice light brown color and the bright green broccoli against the yellow of the cornmeal makes for an attractive dish at potlucks.
It really does make converts of those who don't get enough dark green vegetables!
If you have a bit of leftover cottage cheese and wish to add it to the dish, it can take just a little more than the small carton and it won't affect the quality. I have done that to get rid of the last bit in a carton and it does fine.
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