CheapCooking
-
Dill Dip
This is an old family favorite for parties. The half-mayonnaise and half-sour cream combination makes a nice balance between sweet and tangy. I use the same ratio when I make potato salad, in fact. It’s pretty much the only thing I use this Beau Monde seasoning for but it’s worth keeping it around just to…
-
Easy Marinara Sauce
This simple marinara sauce comes from Lidia’s Commonsense Italian Cooking: 150 Delicious and Simple Recipes Anyone Can Master. It’s just got a few simple ingredients but if you start with good canned tomatoes, you’ll end up with a tasty marinara sauce. It’s great as is or you can add cooked meatballs to it and simmer…
-
Flank Steak Rub
I got the basis for this flank steak rub from Cooking Light, but left out their red pepper flakes. This makes a nice spicy rub. It’s not hot spicy although it would be if you add in the red pepper flakes. . I rubbed this on the meat about an hour before grilling it. It’s…
-
Minestrone Soup from An Everlasting Meal
I periodically pick up and re-read portions of Tamar Adler’s An Everlasting Meal (affiliate link). It’s a great read to get your creative cooking juices going. And it’s focused on using things up and doing a little work now that can be used tomorrow, etc. Highly recommended but not just a recipe book! And this Minestrone…
-
Corned Beef and Reuben Sandwiches
I don’t think there’s much disagreement about what goes into a Reuben sandwich. Corned beef, sauerkraut, (Swiss) cheese, Russian dressing and rye bread. I suppose you could argue about what kind of rye bread and what kind of cheese if you wanted. Make your own Russian dressing, for sure. It’s easy and tastes great. I…