Baked Coconut Shrimp

Baked Coconut Shrimp
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds good, and the dipping sauce sounds wonderful as well.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Baked Coconut Shrimp
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds good, and the dipping sauce sounds wonderful as well.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
For the Sriracha Dipping Sauce
For the Shrimp
Servings: servings
Instructions
  1. Make the sauce by mixing all the sauce ingredients in a bowl until smooth. Place is the fridge until use.
  2. Preheat your oven to 200 C, line a baking sheet with parchment paper.
  3. Line up three bowls, to the first one add the corn starch, onion and garlic powders and mix together. Second bowl add the egg and beat that lightly. Third bowl add the coconut and sea salt and mix those.
  4. Dredge a shrimp in the corn starch, then the egg, the the coconut mixture. Place shrimp on the parchment paper, repeat for the rest of the shrimp.
  5. Place in the oven and bake for 10 minutes. Turn the shrimp and bake 10 more minutes.
  6. Serve with the dipping sauce.
Recipe Notes

I will price this when I get some good sized shrimp, for now I will say Fair priced.

Provided by What Great Grandma Ate and the link to this recipe is here.
United States.

Deviled Eggs with Pickled Shrimp

Deviled Eggs with Pickled Shrimp
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
These sound delightful. Use pickled shrimp you have previously made, or you can use the steps here in this recipe to prepare those. On my to make list for sure. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
24 deviled eggs 45 minutes
Servings Prep Time
24 deviled eggs 45 minutes
Deviled Eggs with Pickled Shrimp
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
These sound delightful. Use pickled shrimp you have previously made, or you can use the steps here in this recipe to prepare those. On my to make list for sure. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
24 deviled eggs 45 minutes
Servings Prep Time
24 deviled eggs 45 minutes
Ingredients
Servings: deviled eggs
Instructions
  1. To pickle the shrimp, place the prepared shrimp in a bowl and add the vinegar, place in the fridge for 30 minutes. OR use your own favorite pickled shrimp recipe.
  2. Cut the eggs in half lengthwise, remove the yolks to a bowl and place the egg white halves on a serving tray.
  3. Mash the yolks with a fork, then add the mayo, pickle juice, the teaspoon of Old Bay seasoning, and salt. Mix until smooth and creamy.
  4. Drain the shrimp well, and set them aside. Pipe or spoon the filling evenly into each egg half. Sprinkle a little Old Bay seasoning on each egg, then place a shrimp and a tiny piece of dill on each egg.
  5. Place in the fridge to chill for about 30 minutes, serve.
Recipe Notes

Low cost.

Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Old Bay Seasoning.

Adapted from an internet recipe.

Pickle Deviled Eggs

Pickle Deviled Eggs
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I really like deviled eggs, and this sounds like a very version. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
12 deviled eggs 10 minutes
Servings Prep Time
12 deviled eggs 10 minutes
Pickle Deviled Eggs
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I really like deviled eggs, and this sounds like a very version. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
12 deviled eggs 10 minutes
Servings Prep Time
12 deviled eggs 10 minutes
Ingredients
Servings: deviled eggs
Instructions
  1. Peel the eggs and cut in half lengthwise, remove the yolks and place those in a mixing bowl, place the egg halves on a serving tray.
  2. To the yolks, add the mayo, chopped pickles and pickle juice, dill, and mustard. Mash with a fork until mixed well and creamy. Taste and season with salt and pepper to your liking.
  3. Fill the halved eggs with the yolk mixture. Garnish with a slice or two of thinly sliced pickle, then a light sprinkle of paprika, and just a list sprinkle of chopped dill. Refrigerate for at least an hour or two before serving.
Recipe Notes

Low cost.

Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Refrigerator Pickles.

Provided by What Great Grandma Ate and the link to this recipe is here.
United States.

Pickled Shrimp

Pickled Shrimp
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
If nothing else, this does sound interesting, I have never heard of this but it does sound good.
Servings Prep Time
6 servings 20 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
10 minutes
Pickled Shrimp
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
If nothing else, this does sound interesting, I have never heard of this but it does sound good.
Servings Prep Time
6 servings 20 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
10 minutes
Ingredients
To Cook the Shrimp
To Pickle the Shrimp
Servings: servings
Instructions
To Cook the Shrimp
  1. In a large pot, add the water, celery, onion, lemon slices, and a pinch of salt. Bring to a boil then reduce to a simmer and cook for 5 minutes.
  2. Add the shrimp, cover, and remove from heat and let sit for 5 minutes, the shrimp should all be pink, if not cover and let sit for another minute or two. When pink, drain and remove the shrimp to a bowl, discard the rest.
To Pickle the Shrimp
  1. Fill your jar about 2/3 full with hot water. Add the vinegar, mustard seed and garlic. Layer in the cooked shrimp, capers, onion, and lemon.Top up the jar with lemon slices, making sure the shrimp are below the surface of the liquid, if needed, add more water to top up the jar.
  2. Let jar cool to room temp, cover, and put in the fridge for 2 days, then ready to serve.
Recipe Notes

Going with just small Whites from Tesco, figure about 95 Baht/500 grams. For 6 servings, this is about 48 cents per serving.

This recipe for Pickled Shrimp is from Simply Recipes.

Salmon Gravlax II (Gravad Lax)

Salmon Gravlax II (Gravad Lax)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is the Swedish version of Gravlax, and is salmon cured with salt, sugar, white pepper, and herb used is just dill. This is not a cooked dish, just cured.
Prep Time
10 minutes
Cook Time
1-2 days
Prep Time
10 minutes
Cook Time
1-2 days
Salmon Gravlax II (Gravad Lax)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is the Swedish version of Gravlax, and is salmon cured with salt, sugar, white pepper, and herb used is just dill. This is not a cooked dish, just cured.
Prep Time
10 minutes
Cook Time
1-2 days
Prep Time
10 minutes
Cook Time
1-2 days
Ingredients
To Prepare the Salmon
For the Sauce (Gravlaxsås)
Servings:
Instructions
To Prepare the Salmon
  1. Ideally, you would want two 500 gram skin on fillets from the center cut of the fillet, remove the pin bones if that is not already done. But you can use the smaller fillets from Tesco, as what is in this photo. When I make this, I will use two of these fillets on the bottom, and two on top, just reduce the salt and sugar in equal proportions.
  2. Mix together the salt, sugar, and white pepper. Rub the mixture into both sides of the salmon fillets.
  3. Put half of the dill between the fillets, then divide up the remaining dill between the top and bottom, place in a ziplock bag and seal after removing as much as as you can. Place the bag in a backing dish and place a smaller dish on top and weight it down with some canned goods.
  4. Place in the fridge for 24 to 48 hours, flip the bag about every 12 hours.
  5. remove from the fridge and remove from the dish. Rinse the fillet very well with cold water, and use your fingers to rub off all the salt and dill. Dry the fillets with paper towels.
  6. Place a fillet skin side down on your cutting board, hold your knife at a angle and slice as thin as you can down to the skin but not through the skin. Repeat with remaining fillet or fillets.
For the Sauce (Gravlaxsås)
  1. Mix together the mustards and sugar, stir until the sugar is dissolved. Stir in the vinegar.
  2. Using a mixer or food processor, very slowly add the oil, continuously mixing, start with just drops at first and when it binds (like making mayo), you can increase the amount of oil you are adding at a time. Season with salt and white pepper to taste. Mix in the dill.
  3. Serve with the sliced salmon as an appetizer on rye bread or with boiled potatoes for a lunch or dinner.
Recipe Notes

The salmon fillets I will use will be from Tesco, 69 Baht each for 140 to 160 gram fillets, frozen, from Norway. Initial test will be 4 fillets for a total of 276 Baht, about $8.40. I don't know the number of servings as an appetizer until I make this and I will update the pricing. For now I will say High Cost per serving.

This recipe for How to Make Salmon Gravlax is from Simply Recipes.
AND Yiwa Anesten.
Sweden.

 

Salmon Gravlax I

Salmon Gravlax I
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a Scandinavian dish, and is salmon cured with salt and sugar and herbs used are just dill and fennel seeds. This is not a cooked dish, just cured.
Prep Time
10 minutes
Cook Time
2 days
Prep Time
10 minutes
Cook Time
2 days
Salmon Gravlax I
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a Scandinavian dish, and is salmon cured with salt and sugar and herbs used are just dill and fennel seeds. This is not a cooked dish, just cured.
Prep Time
10 minutes
Cook Time
2 days
Prep Time
10 minutes
Cook Time
2 days
Ingredients
For Serving
Servings:
Instructions
  1. Ideally, you would want two 500 gram skin on fillets from the center cut of the fillet, remove the pin bones if that is not already done. But you can use the smaller fillets from Tesco, as what is in this photo. When I make this, I will use two of these fillets on the bottom, and two on top, just reduce the salt and sugar in equal proportions.
  2. Mix together the salt, sugars, and fennel seeds. Sprinkle some of the mixture along the bottom of a glass baking dish, sprinkle some dill on that. Place half of the fillets skin side down on that.
  3. Sprinkle half the remaining salt mixture on the fish and half of the remaining dill. Lay the second piece or pieces of salmon on top of the salmon already in the dish, skin side up.
  4. Sprinkle remaining salt mixture and dill over the top of the fillet. Cover the dish with plastic wrap. Set another smaller dish on top of the fillets and weight it down with some canned goods, a brick wrapped in foil, or any kind of heavy weight.
  5. Place in the fridge for two days to cure, turn the fillets after one day, so the top piece becomes the bottom piece, this is to cure them evenly.
  6. After two days, remove from the fridge and remove from the dish. Rinse the fillet very well with cold water, and use your fingers to rub off all the salt and dill. Dry the fillets with paper towels.
  7. Place a fillet skin side down on your cutting board, hold your knife at a angle and slice as thin as you can down to the skin but not through the skin. Repeat with remaining fillet or fillets.
  8. Place the thin slices on a a serving tray, sprinkle with purple onion, dill, and capers. Serve with toasted rye bread and lemon wedges.
Recipe Notes

The salmon fillets I will use will be from Tesco, 69 Baht each for 140 to 160 gram fillets, frozen, from Norway. Initial test will be 4 fillets for a total of 276 Baht, about $8.40. I don't know the number of servings as an appetizer until I make this and I will update the pricing. For now I will say High Cost per serving.

This recipe for How to Make Salmon Gravlax is from Simply Recipes.

Horseradish Deviled Eggs

Horseradish Deviled Eggs
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Deviled eggs I like, horseradish I like, this is a winning combination. I made these on 8 Nov 2017, perfect!
Servings Prep Time
8 servings 15 minutes
Servings Prep Time
8 servings 15 minutes
Horseradish Deviled Eggs
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Deviled eggs I like, horseradish I like, this is a winning combination. I made these on 8 Nov 2017, perfect!
Servings Prep Time
8 servings 15 minutes
Servings Prep Time
8 servings 15 minutes
Ingredients
Servings: servings
Instructions
  1. Cut your hard boiled eggs in half lengthwise, remove yolks to a separate bowl and place the egg halves on a large plate.
  2. To the bowl, add the yogurt, horseradish, pickle juice, mustard, dill, salt, and pepper. Mix with a fork until creamy, taste and adjust salt and pepper, or even horseradish.
  3. Place the yolk mixture into a zip lock bag, snip off a very small corner of the bag, squeeze the yolk mixture into the egg halves on the plate. Garnish with fresh dill, chill, and serve.
Recipe Notes

Low cost.

Shortcuts: Perfect Hard Boiled Chicken EggsPerfect Hard Boiled Duck Eggs.

Adapted from an internet recipe.

Meatballs & Gravy I

Meatballs & Gravy I
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe is going to make use of another recipe for Italian meatballs, party size or dinner size is up to you. If you are in a pinch for time or like the convenience, go with store bought frozen meatballs. This is a Slow Cooker recipe. Links to the shortcuts are listed in the Recipe Notes section.
Prep Time
12-24 hours
Cook Time
3-6 hours
Prep Time
12-24 hours
Cook Time
3-6 hours
Meatballs & Gravy I
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe is going to make use of another recipe for Italian meatballs, party size or dinner size is up to you. If you are in a pinch for time or like the convenience, go with store bought frozen meatballs. This is a Slow Cooker recipe. Links to the shortcuts are listed in the Recipe Notes section.
Prep Time
12-24 hours
Cook Time
3-6 hours
Prep Time
12-24 hours
Cook Time
3-6 hours
Ingredients
Servings:
Instructions
  1. You need 2 to 2 1/2 kilos of cooked Italian meatballs, these can be party size (gold ball size) or larger dinner size. You have several options to do this. 1. You can use what ever meatball recipe you are familiar with. 2. Use the meatball recipe on this site, which can be made on the day you are making this recipe, or from frozen as it is a general make ahead type recipe, link is in Recipe Notes section. 3. Last resort, you can use store bought frozen meatballs. If using frozen meatballs, thaw them, if using fresh made AND cooked meatballs, they need to be cooled to room temperature.
  2. In a large mixing bowl, add the soup (if using homemade from the short, it needs to be room temperature), sour cream, and water. Mix, then add the meatballs and mix those in to ensure all are coated well.
  3. Refrigerate the meatballs and mixture overnight. this allows the meatballs to absorb the flavors.
  4. The next day, pour the meatballs and mixture into your slow cooker and set to Low setting until the mixture is hot and the meatballs heated through.
  5. If the meatballs did not soak overnight, heat on Low setting for a longer time, 3-5 hours so they can absorb the flavor and have a better taste to them.
  6. For party size meatballs, serve as appetizers. For dinner size meatballs, I would serve over cooked pasta along with the sauce.
Recipe Notes

Figure about 500 Baht/2 1/2 kilos of beef. Source it locally and you may get it for less. This recipe makes a lot so I will just state now Low cost until I make these and verify serving sizes.

Shortcuts: Italian Meatballs, Condensed Cream of Mushroom Soup, Sour Cream.

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

Fried Dill Pickles

Fried Dill Pickles
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I know these are popular in some states (Southern) in the US, I have never had one. I must try this.
Prep Time
15 minutes
Prep Time
15 minutes
Fried Dill Pickles
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I know these are popular in some states (Southern) in the US, I have never had one. I must try this.
Prep Time
15 minutes
Prep Time
15 minutes
Ingredients
Servings:
Instructions
  1. Cut the dill pickles in spears by quartering them lengthwise. Wrap in paper towels to remove any moisture, after all, you will be deep frying these.
  2. Place the cornmeal in a shallow dish and mix in the salt if desired. Place the buttermilk in another shallow dish. Heat a large heavy skillet or dutch oven with at least an inch of any neutral tasting cooking oil.
  3. Dredge pickle spears in buttermilk, then cornmeal, then buttermilk again, then cornmeal again, then fry for about 2 minutes to golden brown.
  4. Serve with Ranch dressing, horseradish sauce, or ketchup for dipping.
Recipe Notes

Low cost.

Shortcuts: Buttermilk, Refrigerator Pickles.

Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.

Bacon Wrapped Stuffed Green Chile

Bacon Wrapped Stuffed Green Chile
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This comes from a good friend that has prepared this and his results are outstanding, that works for me so this is on my to cook list soon.
Servings Prep Time
8 servings 20 minutes
Cook Time
45 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
45 minutes
Bacon Wrapped Stuffed Green Chile
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This comes from a good friend that has prepared this and his results are outstanding, that works for me so this is on my to cook list soon.
Servings Prep Time
8 servings 20 minutes
Cook Time
45 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
45 minutes
Ingredients
Servings: servings
Instructions
  1. In a medium sized bowl, mix together the cream cheese, cheddar, onion, chili powder, and garlic. Set aside. Preheat your oven to 200 C.
  2. When peeling the chilies take care not to damage them. Make a slit down the length of each chili and remove the seeds. Stuff each chili with the cheese mixture.
  3. Use a toothpick to secure one end of a slice of bacon at the stem end, wrap the bacon around the chili, try not to overlap, and wrap towards the pointy end, secure with another toothpick.
  4. Place the chilies on a foil lined baking sheet and bake for 25-30 minutes, then switch the oven to broil (top coil for counter top ovens) and bake for another 10 to 15 minutes or until the bacon is golden brown.
  5. Serve.
Recipe Notes

The cream cheese will cost 120 Baht, the bacon about 100 Baht. For 8 servings as appetizers, this is about 80 cents per serving.

Provided courtesy of good friend, Jerry Juliana.
United States.