#budget-friendly
11 viral recipes tagged #budget-friendly.
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三文鱼饼
Crisp-edged, tender-centered salmon patties built from budget-friendly canned salmon, crushed saltines, and a mayo-Dijon binder that keeps them moist without turning gummy. A quick chill sets the mix so they fry up golden and hold their shape, while lemon, onion, and Old Bay keep the flavor bright and savory rather than fishy. They come together in one bowl and one skillet, which makes them a genuine weeknight staple.
seafoodweeknight-dinnerbudget-friendly -
洋葱炒牛肝
Tender pan-seared beef liver draped in a heap of slow-caramelized onions and a quick Worcestershire pan gravy, with crisp bacon crumbled over the top. A milk soak softens the liver's mineral edge, and a fast, hot sear keeps the center just blush-pink so the slices stay silky instead of grainy. It's humble, deeply savory diner food that lives or dies on two things: sweet onions and not overcooking the liver.
americanmain-coursebeef -
火腿豌豆浓汤
A thick, spoon-coating green split pea soup built on a smoked ham hock that seasons the pot as it simmers, then gets shredded back in for meaty bites throughout. The peas need no soaking — they collapse into a naturally creamy base after about an hour of gentle simmering, no blender required. A splash of cider vinegar at the end brightens all that smoky, earthy richness.
soupamericancomfort-food -
墨西哥番茄细面汤（Sopa de Fideo）
Sopa de fideo is the tomato noodle soup of Mexican home kitchens: thin wheat noodles toasted in oil until nutty and golden, then simmered in a smooth, garlicky tomato broth until silky and just tender. Toasting the dry fideo first is what separates the real thing from plain noodle soup — it keeps the strands from turning mushy and gives the broth a deep, roasty backbone. The whole pot comes together in about 35 minutes with pantry staples, which is exactly why it is the weeknight comfort food generations of Mexican kids grew up on.
mexicansoupcomfort-food -
古巴黑豆饭
Cuban-style black beans and rice: creamy, garlicky beans simmered with a slow-cooked onion and green pepper sofrito, spooned over fluffy long-grain white rice. Using undrained canned beans plus a splash of vinegar and a pinch of sugar builds the glossy, deeply savory pot liquor Cuban cooks prize, without hours of simmering. Mashing a few spoonfuls of beans at the end thickens the sauce so it clings to every grain.
cubanvegangluten-free -
烤卷心菜排
Thick slabs of green cabbage get brushed with a smoky garlic-paprika oil and roasted hot until the edges frizzle and brown while the centers turn silky and sweet. The high heat caramelizes the cabbage's natural sugars instead of steaming them away, which is why these taste toasty and rich rather than boiled and bland. It's a whole sheet-pan side from one inexpensive head of cabbage.
vegangluten-freesheet-pan -
火腿白豆汤
A big, old-fashioned pot of ham and bean soup where dried great northern beans simmer with a meaty ham bone until they turn creamy and the broth turns silky and smoky. Simmering the bone right in the pot pulls collagen and salt-cured flavor into every spoonful, and mashing a cupful of beans at the end thickens the soup naturally without any flour or cream.
comfort-foodone-potbudget-friendly -
墨西哥风味斑豆
A pot of dried pinto beans simmered low and slow with onion, garlic, and bay until each bean turns velvety, then finished with a skillet sofrito of tomato, jalapeño, cumin, and Mexican oregano. Cooking the aromatics separately and stirring them in near the end keeps the seasonings bright instead of boiled-out, while salting after the beans soften guarantees creamy centers and a savory, spoonable broth you will want to sip on its own.
mexicanside-dishone-pot -
金枪鱼饼
Crisp-edged, golden tuna patties made from pantry-staple canned tuna, brightened with lemon, scallion, and fresh parsley. Squeezing the tuna truly dry and resting the shaped patties in the fridge keeps them tender inside without falling apart in the pan. Fifteen minutes of hands-on work turns three cans of tuna into a real weeknight main.
americanmain-courseseafood -
牛肉末炒卷心菜
This one-skillet cabbage and ground beef dinner turns two humble ingredients into something you will actually crave: savory browned beef folded through sweet, silky ribbons of cabbage in a smoky tomato-paprika pan sauce. Browning the beef first and reusing its drippings builds flavor fast, while a brief covered steam followed by an uncovered sizzle gives you tender cabbage with caramelized edges instead of a watery pan. It is low-carb, budget-friendly, and on the table in about 45 minutes.
one-panweeknight-dinnerlow-carb -
哈卢斯基（卷心菜炒面）
Haluski is the Polish-American answer to a cold night: sweet, butter-browned cabbage and golden onions folded through tender wide egg noodles. Salting the cabbage the moment it hits the pan draws off its water so it fries and caramelizes instead of steaming, which is what turns four humble ingredients into something deeply savory. The noodles go in slightly underdone so they finish in the pan and drink up the buttery cabbage juices.
one-potcomfort-foodbudget-friendly