2 cups of uncooked rice
2 bags frozen Asian style vegetables (or canned)
Soy sauce
Make rice in rice cooker. Add to skillet with a little oil and a liberal amount of soy sauce and 2 bags of Asian vegetables. Cover and simmer on low until vegetables are done.
Total: $4.17 (makes six servings)
Price per serving: 70 cents
Source: The Simple Dollar
1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3/4 cup uncooked white rice
1 1/2 cups vegetable broth
1 tea. Cumin
1 tea. Turmeric
1 tea. Seasoned Salt
1/4 teaspoon cayenne pepper
1 can black beans, drained
1 can corn, drained
Add oil, onion and garlic to the bottom of a rice cooker. Add the rice vegetable broth. Add the spices, black beans and corn. Cook until done. Stir well and serve.
1/4 c. soy sauce
1 Tbsp. brown sugar
2 cloves garlic minced
1 tsp. fresh ginger grated
ground black pepper to taste
2-3 Tbsp. vegetable oil
1 lb. Spaghetti noodles
2/3 c. chopped celery chopped diagonally
1 medium-sized onion, thinly sliced
2 c. chopped cabbage
In a small bowl combine soy sauce, brown sugar, garlic, ginger and black pepper. Set aside.
Cook spaghetti as package directions suggest.
Meanwhile, heat oil in a large wok or skillet. Add celery and onion and saute for about 1-2 minutes or until onions start to become soft and transparent.
Add cabbage and saute an additional minute or so.
Toss noodles and soy sauce mixture with the vegetables over medium-high heat for an additional 2-3 minutes.
4 boiled potatoes, cut into bite size pieces
1 cup boiled peas
2 tsp cumin
6 Tbsp canola oil
1 tsp turmeric powder
2 onion, chopped
1 hot pepper, chopped (optional)
4 cloves garlic, chopped
1 piece ginger, chopped
2 tomatoes, chopped
1/2 tsp cayenne pepper
1/2 tsp salt
Heat oil. Add cumin and turmeric. Add onions, garlic, and ginger. Cook for a few minutes. Add the tomato and cook for a few more minutes.
Sprinkle salt and cayenne on the potatoes. Add the potatoes and peas to the oil, spice, and onion mixture. Stir until the potatoes are coated with oil and are yellow. Heat everything well.
Makes 4 servings
source: Mermaid's Creations
48 oz (3 lbs.) elbow macaroni
1 cup butter (or margarine)
1 cup flour
8 cups milk
1 tsp salt/pepper (or to taste)
4 cups shredded swiss cheese
8 cups + shredded cheddar cheese
Spray 3-9x13 inch baking dishes with non-stick spray. Preheat oven to 375F.
Cook macaroni in a large pot of water according to package directions.
Melt butter (or margarine -whichever you have on hand) in a large pot.
Pour flour into melted butter and stir together until flour is thoroughly combined. Whisk in milk. Stir constantly for several minutes until boiling.
Stir in 4 cups of swiss cheese and 6 cups cheddar until completely melted. This takes about 2-3 minutes of additional stirring. Remove from heat when thoroughly melted.
Pour in the cooked and drained elbow macaroni into your large pot of homemade cheese sauce. Stir gently, so you don’t mash your noodles.
Fill each dish 3/4 of the way full with Mac and Cheese mixture. Top with remaining 2 cups+ shredded cheese.
Place baking dishes into preheated oven for 25 minutes. When your oven beeps in 25 minutes.
Depending on how brown and crispy you’d like the top, you can turn the oven off, but let your dishes sit 5 or so more minutes in the oven.
Source: modified from the recipe at Large Family Table
