Budget Menu & Dirt Cheap Recipes Dirt Cheap Dinners Bare Cupboard Recipes

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      Avatar for BiggerPiggyBankBiggerPiggyBank

      Bare Cupboard Potatoes

      This dish gets its name because you only need three very basic
      ingredients but boy does it taste good! It’s important to leave the
      potatoes unrinsed, to make sure the pieces stick together when you
      turn the “cake” out of its pan.

      1? hours 15 min prep

      26 1/2 ounces large potatoes
      2 2/3 ounces butter
      salt and pepper
      1 clove garlic (optional)
      fresh parsley (optional)

      Preheat the oven to 425 degrees F or 220 degrees C.
      Scrub or peel the potatoes.
      Use a mandoline or the cucumber slicer on a cheese grater to slice
      the potatoes about 1/4 cm thick.
      Do not rinse.
      Use one third of the butter to grease a round cake tin on the bottom
      and the sides.
      Layer the potatoes in the dish, seasoning with salt and pepper and
      bits of butter as you go.
      Make sure to save some butter for the top.
      Cook for 30 minutes, then lower the heat to 400 degrees F or 200
      degrees C and cook for another 15-30 minutes.
      When the top slices are crisp and golden brown test to see if the
      middle feels tender when pierced with a knife.
      When the potatoes are cooked, run a knife around the inside of the
      pan to ensure the potatoes aren’t stuck anywhere.
      Place a plate over the cake tin and quickly invert.
      To make a garnish, finely chop the garlic and parsley.
      Mix together, sprinkle over the hot potato cake and serve.
      Roast Chicken-Bare Minimum

      1? hours 15 min prep

      1 (2-3 lb) farm raised whole chickens
      kosher salt & freshly ground black pepper
      2 teaspoons minced thyme (optional)
      unsalted butter, for serving
      Dijon mustard, for serving (also optional)

      Preheat the oven to 450?F
      Rinse the chicken and dry it inside and out very well. The idea is to
      create very dry heat and prevent steam. (Strange, I know).
      Salt and pepper the cavity lightly, then truss the bird.
      Scatter about 1 tablespoon salt over the skin of the bird, as evenly
      as you can.

      Season with pepper. Don’t add any liquid or anything.
      Place the chicken in a saut? pan or roasting pan and in the oven.
      Roast it until it’s done, 50 to 60 minutes.
      Remove it from the oven and add the thyme, if using, to the pan.
      Baste the chicken with the juices and thyme and let it rest for 15
      Remove the twine.

      Carve into individual portions.
      The cookbook says to serve with the mustard and butter
      for “slathering” on the bird, but I found this a little excessive and
      left it out. Anyway, it was still delicious.
      Bare Pantry Chocolate Chip Cookie Bars

      32 min 10 min prep
      1 cup baking butter, softened
      1 cup sugar
      1 tablespoon vanilla
      1/2 teaspoon salt
      2 cups flour
      1 (12 ounce) package semi-sweet chocolate chips (1.5 cups for dough,
      1/2 cup for topping)

      Preheat oven to 375?.
      Beat butter, sugar, vanilla & salt.
      Gradually add flour and continue mixing.
      Stir in 1 1/2 cups chocolate morsels.
      Press into ungreased 9 x 13 pan.
      Bake at 375? for 20-22 minutes until golden on edges.
      Cool in pan until slightly warm.
      For topping:.
      Microwave 1/2 cup of chips in a ziploc bag for 1 minute on HIGH.
      Watch carefully.
      Knead the bag around until the morsels are melted and smooth.
      Cut a tip in the corner of the bag and drizzle chocolate onto the

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Budget Menu & Dirt Cheap Recipes Dirt Cheap Dinners Bare Cupboard Recipes