Dollar Deal Recipe

Here are some yummy recipes for under $1.00 a serving!!!! Try one tonight and match it up with cheap dessert and side!!!

 SIDES:

CUCUMBER SALAD

• YIELD: Serves 8
• PREP TIME: 10 MINUTES
• COST PER SERVING:$.60
• COURSE: Salads

Ingredients


• 1 red onion, halved and thinly sliced
• 3 tablespoons rice vinegar
• 3 cucumbers, peeled, seeded and thinly sliced
• Salt and pepper
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh dill

Preparation

• 1. Toss onion with 1 Tbsp. vinegar; set aside. Place cucumbers in a colander and toss with 1/4 tsp. salt. Drain for 10 minutes. Pat dry.
• 2. Mix onion and cucumbers in a large bowl. Toss with olive oil and remaining 2 Tbsp. vinegar. Add dill; season with salt and pepper. Cover and chill until ready to serve.

ROASTED TOMATOES WITH GARLIC

• YIELD: Serves 8
• COOK TIME: 20 MINUTES
• PREP TIME: 40 MINUTES
• COST PER SERVING:$.79
• COURSE: Side Dishes/Vegetables

Ingredients


• 3 red tomatoes, halved
• 3 yellow tomatoes, halved
• Salt and pepper
• 1 tablespoon chopped fresh parsley
• 2 teaspoons chopped fresh oregano
• 2 teaspoons chopped fresh thyme
• 1 teaspoon chopped fresh rosemary
• 2 tablespoons chopped shallot
• 2 tablespoons minced garlic
• 4 tablespoons olive oil
• 2 tablespoons chopped fresh basil

Preparation

• 1. Sprinkle tomatoes with salt and place, cut side down, on a paper towel–lined plate. Let stand 30 minutes to drain.
• 2. Preheat oven to 425ºF. Mist a baking dish with cooking spray, then arrange tomato halves, cut side up, in a single layer in dish.
• 3. In a small bowl, combine herbs, shallot and garlic. Add pepper, to taste. Spread herb mixture evenly over tomatoes. Drizzle with oil.
• 4. Bake in oven until cooked through, about 20 minutes. Remove dish from oven, top with fresh basil and serve

ENTREES:
CHILI-LIME DRUMSTICKS                

• Cost per serving .94 cents!
  • 16 chicken drumsticks
  • Salt and pepper
  • 4 tablespoons unsalted butter, melted and cooled
  • 1/4 cup fresh lime juice
  • 1 tablespoon chili powder
  • 1 clove garlic, chopped
  • 1 teaspoon sugar

  Preparation

  1. Preheat oven to 400°F. Rinse drumsticks, pat dry and season with salt and pepper. Place in a flat layer in 2 large baking pans.
  2. Mix remaining ingredients. Pour over drumsticks; turn them to coat. Cover with foil; bake 15 minutes. Remove foil, turn drumsticks; bake until cooked through, 35 minutes, basting often with pan juices. Let rest for 10 minutes, then serve hot; or let cool, cover and refrigerate to serve cold.
   

SPAGHETTI PIE

• COST PER SERVING:$.67



Ingredients


• 8 ounces uncooked spaghetti
• 2 tablespoons unsalted butter
• 8 large eggs
• 1/2 cup milk
• 1/3 cup cooked bacon crumbles (such as Hormel brand)
• 3 scallions (green portions only), thinly sliced
• 1/4 teaspoon freshly ground pepper
• 1/4 cup finely shredded Parmesan cheese

Preparation

• Bring a pot of salted water to a boil, add spaghetti and cook according to package directions, stirring often, until al dente. Drain pasta and rinse well with cold water.
• Preheat oven to 400°F. Grease an ovenproof 9- or 10-inch skillet with about 1/2 Tbsp. butter.
• In a bowl, whisk together eggs, milk, bacon, scallion, pepper and 3 Tbsp. Parmesan. Add spaghetti; mix well. Transfer mixture to skillet, spreading evenly. Dot with remaining butter and sprinkle remaining 1 Tbsp. Parmesan on top. Bake for 25 to 30 minutes, until center is set and top is golden. Let cool for 10 minutes before serving.



DESSERT





ULTIMATE VINALLA POUND CAKE
• YIELD: 10 Servings
• COST PER SERVING:$.34
• COURSE: Cakes/Frostings, Desserts

Ingredients

• 2 cups all-purpose flour
• 3/4 teaspoon salt
• 2 sticks (1/2 lb.) unsalted butter, at room temperature
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups sugar
• 5 large eggs, at room temperature

Preparation

• Preheat oven to 325°F. Grease bottom and sides of a 9-inch loaf pan. Line bottom and long sides of pan with parchment, leaving about an inch of overhang on both sides. Grease and flour paper and pan, tapping out excess.
• Sift flour and salt together into a small bowl. Set aside. Put butter, vanilla and sugar in bowl of an electric mixer and beat on medium speed until light and pale, 3 to 5 minutes. Add eggs one at a time, beating well and then scraping bowl between each.
• With mixer on low, add flour to mixture gradually until it is fully incorporated; do not overmix. Pour batter into prepared pan and smooth top with a spatula. Bake until a toothpick inserted in center of cake comes out clean, about 1 hour and 15 minutes.
• Cool cake on a wire rack for 15 minutes. Run a knife along unlined sides of pan and use parchment to carefully lift cake onto wire rack to cool completely. Serve with whipped cream and berries, if desired.

CHOCOLATE MINT PUDDING

• YIELD: 6 Servings
• COST PER SERVING:$.42
• COURSE: Desserts, Puddings/Custards

Ingredients

• 3 cups milk
• 2 peppermint tea bags, strings snipped off
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 2 ounces semisweet chocolate, chopped

Preparation

• Pour 2 cups milk into a small saucepan and warm over medium-high heat until nearly boiling. Remove from heat, add tea bags, cover and set aside for 10 minutes.
• Meanwhile, whisk together sugar, cornstarch and salt in a large bowl. Slowly pour in remaining 1 cup milk and vanilla, stirring to blend.
• Remove and discard tea bags. Pour warm milk into bowl with sugar mixture. Stir well and pour back into saucepan. Stir constantly over medium heat until thickened to consistency of mayonnaise. Remove from heat, add chocolate and stir until smooth. Strain into a pitcher or large measuring cup. (You should have about 3 cups.) Pour into ramekins, custard cups or glasses and serve warm, or cover with plastic wrap (let it touch surface of pudding) and refrigerate until ready to serve. Add a dollop of whipped cream, if desired.

Thanks AllYou