What are some good cheap recipes?

I am looking for easy one pan stove top or even on pan bake! (would prefer easy ones) I have anywhere from 3 to 5 people to cook for....so I am looking for something different to make them and appreciate any recipes I get!What are some good cheap recipes?
This is really delicious and VERY easy to make;





Fettuccini Carbonara





5 teaspoons olive oil


4 shallots, diced


1 large onion, cut into thin strips


1 pound bacon, cut into strips


1 clove garlic, chopped


1 (16 ounce) package fettuccini pasta


3 egg yolks


1 cup heavy cream


3/4 cup shredded Parmesan cheese


salt and pepper to taste





Serves 6.





Heat olive oil in a large heavy saucepan over medium heat. Saute shallots until softened. Stir in onion and bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.


Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta, then return it to the pot.


In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper.


^^^^^^^^^^^^^^^^^^^What are some good cheap recipes?
Neapolitan Ziti





2 pound sweet/hot Italian link sausage


1 1/3 cup green bell pepper -- 1 x 1/4';


3 tablespoons olive oil


3/4 pound ziti pasta -- cooked


parmesan cheese -- grated


parsley bouquets


5 cups marinara sauce


28 ounces canned tomatoes -- Italian style or plum


10 3/4 ounces tomato puree


1 teaspoon garlic -- minced


8 tablespoons olive oil


1/2 cup fresh basil -- packed, chopped


salt and pepper








Bake or pan-fry the sausages until fully cooked, cool. Halve the sausages and cut the split sausages into 1/2'; slices.





Saut茅,the bell peppers in olive oil over moderate heat only until their crispness is loss, but peppers are not soft. In a heavy sauce pan add the tomatoes, tomato puree, garlic, olive oil and fresh basil and bring to a light simmer on moderate heat.





Add the sauted pepper strips and cooked sausage and heat for 3 to 5 minutes.





Serve the pasta, topped with the sausage, peppers and salsa Marinara and garnish each plate with a parsley bouquet. Pass the Parmesan


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3 cheese ziti





8 ounces ziti


1 tablespoon olive oil


1 cup chopped onion


2 cloves garlic, minced


1/2 teaspoon basil


1/2 teaspoon oregano


15 ounces crushed tomatoes


1 cup shredded mozzarella PLUS';PLUS'; means this ingredient in addition to the one on the next line, often with divided uses


2 tablespoons shredded mozzarella


1 cup grated Parmesan PLUS';PLUS'; means this ingredient in addition to the one on the next line, often with divided uses


2 tablespoons grated Parmesan


2 cupS ricotta


Salt and pepper to taste








Preheat the oven to 400 degrees F. Coat an 8-by-8-inch baking dish with cooking spray. Cook the pasta according to package directions. Drain in a colander. Meanwhile, heat the oil in a nonstick skillet over medium high. Add the onion and garlic and cook, stirring, 2 minutes, or until onion is slightly softened. Stir in the basil and oregano, then add the tomatoes. Reduce the heat to medium and simmer 5 minutes. Combine 1 cup of the mozzarella, 1/2 cup of the Parmesan and the ricotta in a large bowl. Add the pasta and tomato mixture and toss thoroughly. Season to taste with salt and pepper. Transfer mixture to the baking dish. Sprinkle the remaining 2 tablespoons of grated Parmesan and mozzarella over the top. Bake for 15 minutes, or until cheese is melted and just lightly golden.





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Easy Edamame And Tomato ziti





1 pound ziti


1 package prepared, shelled edamame


3 ripe tomatoes, chopped


3 tablespoon pesto


1 tablespoon prepared minced garlic


4 tablespoon olive oil


Salt and freshly ground pepper to taste











Cook the pasta according to the directions on the package, drain.





Saute edamame in olive oil and garlic for a minute or two to warm.





Stir sauteed edamame alond with the oil and garlic into the pasta. Add tomatoes and pesto and toss to combine. Season generously with salt and pepper.





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Caramel Pecan Cheesecake





2 cups HONEY MAID Graham Cracker Crumbs


6 Tbsp. butter or margarine, melted


35 KRAFT Caramels


1/4 cup milk


1 cup chopped PLANTERS Pecans


3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened


1 cup sugar


1 tsp. vanilla


3 eggs


1 square BAKER'S Semi-Sweet Baking Chocolate





MIX crumbs and butter; press firmly onto bottom and 2 inches up side of 9-inch springform pan.


PLACE caramels and milk in small microwavable bowl. Microwave on HIGH 2 to 2-1/2 minutes or until caramels are completely melted when stirred, stirring after each minute. Stir in pecans. Reserve 1/2 cup of the caramel mixture for topping. Drizzle remaining caramel mixture evenly onto bottom of crust. Refrigerate 10 minutes.


BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over caramel mixture in crust.


BAKE at 325掳F for 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.


TOP with reserved caramel mixture just before serving. Melt chocolate as directed on package; drizzle over cheesecake. Store leftover cheesecake in refrigerator





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4 slices bacon


8 ounces macaoni


1 onion, chopped


1 clove garlic, minced


3-4 cups shredded Cheddar cheese


8 tablespoons butter


3 tablespoons all-purpose flour


2 cups milk








Preheat oven to 350 degrees F (175 degrees C).


Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.


In a large pot with boiling salted water cook pasta until al dente. Drain.


In a medium skillet saute the chopped onion, and minced garlic. Take off heat and add chopped cooked bacon and set aside.


To make the sauce, in a medium saucepan melt the butter or margarine over low heat. Once melted, add the flour and stir constantly for 2 minutes. Gradually add milk and continue stirring until thickened. Stir in 2 cups
Here's a TNT thrifty recipe. Enjoy!





MIX-N-MATCH SKILLET MEALS


BREADS AND CEREALS (1 cup raw)


~ Macaroni


~ Spaghetti


~ Rice (white or brown)


~ Noodles


~ Bulgar


~ Any pasta


SAUCE (1 can soup plus 1.5 cans milk, broth or water)


~ Cream of Mushroom


~ Cream of Celery


~ Cream of Chicken


~ Cream of Potato


~ Tomato Soup


~ French Onion Soup





PROTEIN (1 pound or 1 cup cooked)


~ Chopped beef


~ Chopped pork or ham


~ Ground beef or turkey


~ Chicken


~ Turkey


~ Tuna


~ Salmon


~ Mackerel


~ Cooked dry beans


~ Frankfurters


~ Keilbasa





VEGETABLES (1.5 to 2 cups canned, cooked or raw)


~ Carrots


~ Peas


~ Corn


~ Green beans


~ Lima beans


~ Broccoli


~ Spinach


~ Mixed vegetables


~ Celery


~ Green Pepper


~ Whatever you have around





1/2 to 1 cup cheese (any kind) can be stirred into sauce at the end


of


the cooking time.





1.) Choose one food from each of the four groups above. Stir together


in skillet.


2.) Season to taste with salt, pepper, soy sauce, onion flakes,


garlic,


or whatever spices you enjoy.


3.) Bring to a boil.


4.) Reduce heat to lowest setting. Cover pan and simmer 30 minutes


until pasta or rice is tender. Stir


occasionaly to prevent rice and pasta from sticking. Stir in cheese,


if


desired. Serve.





Makes 4 to 6 servings.





To bake in oven: mix all ingredients in casserole dish and cover


tightly; bake at 350 F for one hour.





Categories:


Keywords:


thrifty, frugal, OAMC








Source





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Servings/Yield





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Rating
Stew:- Traditional Beef.


900 Gram Chuck steak (2 lb) trimmed and cubed


1-2T. Oil.


2 Medium Onions, diced


225 Gram Button mushrooms (8 oz)


2 Carrots, sliced


2. Sticks Celery, sliced


1. Teaspoon English Mustard


360ml . Beer (bitter) (12 fl. oz)


1. Bouquet garni


2 Tablespoon Plain flour


25 Gram Butter, melted (1 oz)


Method


Pre-heat oven to 150 掳C / 300 掳F / Gas 2.


Heat the lard in an oven proof casserole and brown the beef. Add the onions and cook for 3 minutes. Add the remaining vegetables and mustard, cook for 5 minutes.


Pour in the beer, bring to the boil and turn off the heat. Add the bouquet garni, cover and cook in the oven for 2 hours, checking and stirring every 40 minutes. Add a little water if necessary.


Mix the flour and butter, stir into the stew to thicken and remove the bouquet garni.





You could add potatoes, but I preferred them mashed on the side.
www.crockpot recipies.com