Spaghetti Rockefeller
Spaghetti Rockefeller
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This is from a good friend and not only sounds good, but looks good! On my to cook list for sure! This recipe as stated is for a average casserole dish, feel free to double this then use a 9x13 baking dish. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 15 minutes
Cook Time
25-30 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
25-30 minutes
Spaghetti Rockefeller
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This is from a good friend and not only sounds good, but looks good! On my to cook list for sure! This recipe as stated is for a average casserole dish, feel free to double this then use a 9x13 baking dish. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 15 minutes
Cook Time
25-30 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
25-30 minutes
Ingredients
Servings: servings
Instructions
  1. First thing, get a pot of salted water on high heat, when boiling, add the spaghetti and cook until just near tender. Drain and rinse and place in a large mixing bowl, set aside.
  2. Preheat your oven to 180 C (350 F) and grease an average size casserole dish or a 9x13 dish if you are doubling the recipe.
  3. Same pot, add more water and set on high heat, add the frozen spinach. When the water boils, remove from heat, drain well, place in the same large mixing bowl and toss together.
  4. Add the remaining ingredients to the mixing bowl and mix to combine. If the mixture is too thick, add a little milk at a time.
  5. Pour into the prepared casserole or baking dish and bake for 25-30 minutes.
  6. Serve and enjoy, top each serving with some chopped cooked bacon.
Recipe Notes

I cannot price this until I locate Monterey Jack cheese. For now I will say fair value.

Shortcut: Sour Cream.

Variant: 1. Add chopped ham, cooked sausage, cooked and chopped chicken.

Recipe and photo from a good friend, her recipe which is located here. Ramona Cain.
Unites States.

Italian Pasta Rockefeller
Italian Pasta Rockefeller
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Not sure about where this got its name, but it certainly sounds good, on my to cook list. Feel free to use jarred Alfredo sauce instead of from scratch, totally up to your preference. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
30-40 minutes
Italian Pasta Rockefeller
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Not sure about where this got its name, but it certainly sounds good, on my to cook list. Feel free to use jarred Alfredo sauce instead of from scratch, totally up to your preference. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
30-40 minutes
Ingredients
For the Alfredo Sauce
Servings: servings
Instructions
  1. Heat the oil in a large non stick pan (one that has a lid) and add the onion and garlic and saute until the onion is soft. Add the sausage and break that up with the spatula as it cooks.
  2. When the sausage is cooked through and no longer pink, stir in the wine and stock.
  3. Turn the heat to low, add the spinach and cover.cover the pan and allow mixture to come to a boil.
  4. Uncover and stir, allow mixture to reduce.
  5. While the pan is simmering on very low heat, heat a pot of salted water to boiling then cook the pasta until tender, then drain and rinse.
  6. While waiting for the pasta to cook, make the Alfredo sauce. Simply add the Alfredo sauce ingredients to a sauce pan on medium or medium low heat, and whisk continuously until the cheese is melted in and the sauce thickens.
  7. Add the sauce to the sausage mixture and mix together, pour the sauce over the drained and rinsed pasta.
  8. Serve, have grated Parmesan cheese for individual preference as well as salt and pepper, enjoy.
Recipe Notes

If you make the sausage yourself, very easy, the cost is about 50 Baht for the pork (using pork shoulder or butt). The cheese figure about 100 Baht. For 6 servings, this is about 75 cents per serving.

Shortcut: Pork Sausage.

Adapted from an internet recipe.

Chicken Spaghetti
Chicken Spaghetti
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This is from a good friend and it sounds absolutely delicious. This is an easy recipe and most of the ingredients you will have on hand.
Servings Prep Time
8-10 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
8-10 servings 10 minutes
Cook Time
15 minutes
Chicken Spaghetti
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This is from a good friend and it sounds absolutely delicious. This is an easy recipe and most of the ingredients you will have on hand.
Servings Prep Time
8-10 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
8-10 servings 10 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. In a large pot, add the chicken and cover with water, this can be a whole chicken, 3-4 breasts, or 3-4 quarters (separated), simmer until tender and cooked through, you are making a broth.
  2. Remove from heat and set aside to let cool to room temperature (makes for juicer chicken). Remove the chicken to a cutting board. Strain the broth and return to the pot. Debone and chop the chicken.
  3. Preheat your oven to 200 C (400 F) and get out a large baking dish, 9x13 should be perfect.
  4. Add water as needed to the pot in order to boil your pasta. Bring the pot of broth to a boil, and cook your pasta until just tender, drain pasta and return pasta to the pot.
  5. To the pasta, add the cheese, chopped tomatoes, chicken, soup, and season with salt, pepper, and onion powder to your liking, and mix together until the cheese is melted in. If the mixture is too thick, add some reserved tomato juice or water.
  6. Pour mixture into your baking dish and bake for 15 minutes, done,
  7. Serve, and of course, enjoy ūüôā
Recipe Notes

I will price this when I get some chicken, overall I will say low cost.

Variants: 1. Skip the tomatoes and go with another can of cream of chicken soup. 2. Use cream of mushroom soup instead of cream of chicken soup. 3. No need to bake, just serve after cheese is melted in on the stove top. 4. A diced bell pepper or two would be perfect in this. 5. Buy a rotisserie chicken and use that and make the stock from cube or powder to cook the pasta in.

Recipe and photo from a good friend, her recipe which is located here. Kristi Fancher Brown.
Unites States.

Some of the variants provided by good friend, Shanee Mcfarland.
United States.

Spätzle
Spätzle
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This is a German dish, sort of a mix between a soft egg noodle and a dumpling, cooked in simmering water or stock then fried. Commonly served with a meaty stew or gravy.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
2-5 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
2-5 minutes
Spätzle
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This is a German dish, sort of a mix between a soft egg noodle and a dumpling, cooked in simmering water or stock then fried. Commonly served with a meaty stew or gravy.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
2-5 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
2-5 minutes
Ingredients
Special Item - not required, but helps
Servings: servings
Instructions
  1. In a large mixing bowl, add the flour, salt, pepper, and nutmeg and whisk to combine.
  2. Beat the eggs. Add half the eggs and half of the milk to the flour mixture and mix, then add the remaining eggs and milk, and mix until smooth.
  3. Fill a medium sized pot half full with water or even chicken stock, Heat to simmering.
  4. Using a spätzle maker, place over the pot and add dough to the hopper and slide back and forth to allow the dough to fall through the holes into the simmering water, don't overcrowd the pot. (If you do not have one, you can use a flat grater with large holes or even a large holed sieve and use a rubber spatula to press the dough through).
  5. Let the spätzle cook until it floats to the top of the water, use a large slotted spoon to remove and place them in ice water to cool them and then place in a colander to drain. Repeat with remaining dough.
  6. Once all the dough is cooked in the water, heat a large non stick skillet 2 or 3 tablespoons of butter, add the spätzle and fry, turning often, until starting to crisp up.
  7. Serve as a side with a meaty dish.
Recipe Notes

Low cost.

Variants: 1. Fry in bacon fat and 5-6 slices of chopped bacon. 2. Fry some onion and garlic until soft and the onion is softened, add the spätzle and mix in, then add 1-2 cups Swiss cheese, there, you just made Käsespätzle, the German version of mac and cheese.

Adapted from an internet recipe.

Tortilla Pizzas
Tortilla Pizzas
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This is a cheater recipe when you want a fast and simple pizza. This is a vase recipe for 1 tortilla pizza, adjust the amounts for how ever many pizzas you wish to make.
Servings Prep Time
1 tortilla pizza 5 minutes
Cook Time
10-15 minutes
Servings Prep Time
1 tortilla pizza 5 minutes
Cook Time
10-15 minutes
Tortilla Pizzas
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This is a cheater recipe when you want a fast and simple pizza. This is a vase recipe for 1 tortilla pizza, adjust the amounts for how ever many pizzas you wish to make.
Servings Prep Time
1 tortilla pizza 5 minutes
Cook Time
10-15 minutes
Servings Prep Time
1 tortilla pizza 5 minutes
Cook Time
10-15 minutes
Ingredients
Servings: tortilla pizza
Instructions
  1. Preheat your oven to 220 C (425 F).
  2. Place a tortilla on a parchment paper lined baking sheet, spread the sauce evenly on the tortilla, keeping 1/2 inch from the edge.
  3. Sprinkle with cheese and toppings of your choice.
  4. Bake until the cheese is golden brown and bubbly and the edge of the tortilla is lightly browned, about 10 to 14 minutes.
  5. Remove from the oven and let cool for a few minutes before slicing (last thing you want in your mouth is hot bubbly cheese).
  6. Enjoy.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Crab Rangoon Ravioli
Crab Rangoon Ravioli
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No, this is not a crab and cream cheese wonton in a ravioli, how odd would that be? Think of Crab Rangoon filling in a ravioli, how awesome does that sound?
Servings Prep Time
20-22 ravioli 20 minutes
Cook Time
5-10 minutes
Servings Prep Time
20-22 ravioli 20 minutes
Cook Time
5-10 minutes
Crab Rangoon Ravioli
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Rating: 5
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No, this is not a crab and cream cheese wonton in a ravioli, how odd would that be? Think of Crab Rangoon filling in a ravioli, how awesome does that sound?
Servings Prep Time
20-22 ravioli 20 minutes
Cook Time
5-10 minutes
Servings Prep Time
20-22 ravioli 20 minutes
Cook Time
5-10 minutes
Ingredients
For the Filling
For the Egg Pasta Dough
Servings: ravioli
Instructions
For the Egg Pasta Dough
  1. In a large bowl, add the flour and mix in the salt and sugar. Make a well in the center and crack in the eggs. Use your fingers to slowly mix the eggs and flour together until it forms a ball, it will come together. Knead the dough for just a few minutes, adding flour if it starts to get sticky. Wrap the dough in plastic wrap and place in the fridge while you prep the filling.
For the Filling
  1. For the crab, you can use canned (drained), fresh picked, or even imitation. If using imitation, just cut each crab stick into 1/4 inch pieces and use your hands to break them apart, very easy and will be the first way I prepare this.
  2. Mix up the filling in a bowl, room temp, you want the filling to be good and soft as you are going fill some raviolis with this. Cover and set the filling aside.
To Assemble the Ravioli
  1. Feel free to make your ravioli in squares, rounds, or half moons, your preference. For this recipe, I will use a 3 inch dumpling press.
  2. Take your dough from fridge and cut into quarters. Using 1 piece of dough, flour a a work surface and roll out the dough with a rolling pin, get it as thin as you can.
  3. When the dough is rolled out, cut circles just a bit larger than the press.
  4. Take a circle and flip it over and place on the press, push down in the center to fit the press, then press along the edges to make sure dough it tight on the press.
  5. Take about a teaspoon of filling and place in the center of the press. Use a brush and brush one side of the edge of the press with water.
  6. Fold the press in half and squeeze to crimp the edge, any of the dough that comes out from the press, just scrape off with a knife. Open the press and remove the ravioli and place on a lightly floured plate.
  7. Take the leftover dough, form into a ball, roll out and repeat the steps. I used 2 pieces of dough from the original ball and made 15 ravioli.
To Cook and Serve
  1. Use any sauce you like, prepare your sauce or used jarred, your preference. A tomato pasta sauce, or an Alfredo sauce.
  2. When your sauce is simmering, go ahead and cook the ravioli.
  3. Heat a pot of salted water to boiling. Add some ravioli using a slotted spoon without over crowding the pot, and cook for 4 to 5 minutes, remove with a slotted spoon to a plate.
  4. Ladle on your sauce, and enjoy.
Recipe Notes

The Cream cheese will cost about 60 Baht/125 grams. The imitation crab will cost about 50 Baht/140 grams. (When I buy fresh crab, I will price this once I pick 140 grams.) Figure 3 servings, this is about $1.08 per serving.

Inspired by a conversation with Spend With Pennies and the link to the Crab Rangoon recipe is here.
United States.

Old Fashioned Goulash II
Old Fashioned Goulash II
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Sounds great, on my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
40-50 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
40-50 minutes
Old Fashioned Goulash II
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Sounds great, on my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
40-50 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
40-50 minutes
Ingredients
Servings: servings
Instructions
  1. Brown the ground beef in good sized pot with the onion and garlic, drain fat.
  2. Add the peas, carrots, corn, seasoning salt, pepper, cumin, and give it a quick mix. Then add the Worcestershire sauce, tomato paste, and chopped tomatoes with their juice, another quick mix.
  3. Add the broth, bay leaves, and macaroni. Give it a quick mix and set heat to just simmer. Cover pot and simmer until the pasta is cooked and tender, stirring occasionally.
  4. Top with the cheese, cover, and remove from heat for 10 minutes.
  5. Give it a stir and serve.
Recipe Notes

Beef will cost about 125 Baht/500 grams. For 4 servings, this is about 92 cents per serving.

Shortcuts: Italian Seasoning, Seasoning Salt.

Provided courtesy of good friend, Stephen Connell.
United States.

Make Ahead Greek Pasta Salad
Make Ahead Greek Pasta Salad
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Rating: 5
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This is a make the day before you serve salad, or at a minimum, prepare in the morning for serving with the evening meal, the flavors need time to blend. I made this on 26 Dec 2017, tasted 6 hours later for dinner, outstanding, very well liked by my Thai wife as well.
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Make Ahead Greek Pasta Salad
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Rating: 5
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This is a make the day before you serve salad, or at a minimum, prepare in the morning for serving with the evening meal, the flavors need time to blend. I made this on 26 Dec 2017, tasted 6 hours later for dinner, outstanding, very well liked by my Thai wife as well.
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Ingredients
For the Salad
For the Dressing
Servings: servings
Instructions
  1. Heat a pot of salted water to boiling, add the pasta and cook until tender, drain well.
  2. While the pasta is cooking, mix together the Dressing ingredients in a good sized mixing bowl.
  3. After the pasta is well drained and cooled a bit, add it to the dressing along with the rest of the Salad ingredients except the cheese. Toss well to coat everything.
  4. Now add the cheese and fold that, then cover and refrigerate for at least 6 hours or overnight.
  5. Serve as a side, or in my opinion, as a main dish as that is what I will probably do.
Recipe Notes

I cannot price pepperoni at this time, I used a 150 gram pack of smoked ham for 90 Baht. For the Feta, that is 150 Baht for 275 grams, use half the package (75 Baht), cut the block in half and crumble that for right about a cup. Based on the Feta and smoked ham, for 4 servings, this is about $1.22 per serving.

Variants: 1. In place of pepperoni, use thin sliced smoked ham. 2. Use what you have, like a whole bell pepper instead of cup, or a package of pepperoni or smoked ham, like a cup or so, etc.

Adapted from an internet recipe.

Shrimp Spaghetti Carbonara
Shrimp Spaghetti Carbonara
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I made this last night for dinner, 20 Dec 2017, but not worthy of a photo since the eggs did scramble. The flavor was excellent, just not a nice presentation so I will certainly be making this again, one to get the technique mastered to mix in the egg and cheese, and two, to get photos.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Shrimp Spaghetti Carbonara
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I made this last night for dinner, 20 Dec 2017, but not worthy of a photo since the eggs did scramble. The flavor was excellent, just not a nice presentation so I will certainly be making this again, one to get the technique mastered to mix in the egg and cheese, and two, to get photos.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Bring a pot of salted water to a boil then cook the spaghetti until just tender. Reserve 1 cup of pasta water, leave the spaghetti in the pot and set aside.
  2. While the water is getting hot for the spaghetti, in a mixing bowl mix together the cheese, eggs, and yolks with a fork or whisk. Season with salt and pepper as desired. Set this aside and finish up the spaghetti ūüėČ
  3. Heat a large non stick skillet on medium heat and when hot, add the bacon and cook until crispy then remove to a bowl, leaving the fat in the pan. and add 1/4 cup of the pasta water you reserved.
  4. Add the shrimp to the pan and season with salt and pepper as desired. Cook until the shrimp are all pink, turn often.
  5. Now drain the pasta and add to the pan with the shrimp, use tongs to combine the shrimp and pasta. Once mixed well, toss the parsley into the pasta.
  6. Working quickly, now stir in the egg and cheese mixture and use tongs to quickly toss to coat the spaghetti, double fist two sets of tongs, work fast to prevent the egg from scrambling. Add additional pasta water as needed to make a creamy sauce. Just before serving, toss the bacon in.
  7. Transfer to a serving dish and garnish with additional parsley, cheese, and pepper.
Recipe Notes

Large white shrimp from Tesco will cost about 150 Baht/500 grams. The cheese about 170 Baht. Bacon prices vary greatly, on average, figure about 150 Baht/250 grams. For 4 servings, this is about $3.46 per serving.

Adapted from an internet recipe.

Pizza Pasta
Pizza Pasta
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This sounds really good, and is an original recipe from a friend, I look forward to making this. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
25-30 minutes
Servings Prep Time
6-8 servings 15 minutes
Cook Time
25-30 minutes
Pizza Pasta
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This sounds really good, and is an original recipe from a friend, I look forward to making this. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
25-30 minutes
Servings Prep Time
6-8 servings 15 minutes
Cook Time
25-30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 220 C (425 F).
  2. Heat a pot of salted water to a boil, then add the pasta and cook that until just tender, drain well (let cool for a few minutes before adding to a Pyrex dish) pour into a 9x13 baking dish.
  3. While the water is heating for the pasta, heat a large non stick pan and add the sausage and break it with a spatula as you cook it, add some chopped up pepperoni slice if want and add to the pan as well, as much as you like. When cooked through, do not drain, just pour into the baking dish and mix with the pasta until "all the pasta is coated with the yummy meatiness." (Author's words, very cool!)
  4. Add the pasta sauce and mix together, now add the pizza cheese blend and mix that in. Once mixed, smooth out the top evenly, top with Mozzarella, then a layer of pepperoni slices.
  5. Bake until bubbly, about 25 to 30 minutes. Remove and let rest for a few minutes, you have a bubbly dish of cheese lava, you are just cooling it a bit before serving.
  6. Serve. Garlic bread would be a great side dish.
Recipe Notes

The sausage if you make yourself, about 45 Baht. The cheeses will cost about 175 Baht for the pizza cheese blend, and 140 Baht for the Mozzarella. For 6 servings, this is about $1.77 per serving.

Shortcuts: Italian Sausage, Pasta Sauce.

Variants: 1. Easy, anything you like on a pizza. The author, Amy, says diced green bell pepper and sliced mushrooms is a very good addition. 2. To make this leaner, use chicken sausage.

Original recipe and photo, provided by good friend, Amy Weckerly Shanks, and the original recipe is here.