Baked Coconut Shrimp

Baked Coconut Shrimp
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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
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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.

Hearty Chicken Salad

Hearty Chicken Salad
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Sounds like an excellent version of chicken salad. This is a 2 for 1 recipe, add trinity to the water when you boil the chicken, you get a quart or so of nice chicken broth for us in another recipe.
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Hearty Chicken Salad
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Sounds like an excellent version of chicken salad. This is a 2 for 1 recipe, add trinity to the water when you boil the chicken, you get a quart or so of nice chicken broth for us in another recipe.
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a large pot, add the chicken, skin on and bone in is perfect. Cover with 1 to 2 quarts of water, and if you want to make broth for use in other recipes, add 1 quartered onion, 1 roughly chopped carrot, and 1 stalk of roughly chopped celery (these are in addition to the ingredients listed) to the pot. Bring the pot to a boil then reduce to slow boil or high simmer, cook for 20 minutes or so until the chicken is cooked through.
  2. Remove the pot from the stove and allow to cool to room temperature, leaving the chicken in the broth, this results in juicer chicken. When the pot has cooled, remove the chicken to a cutting board, strain the broth and discard the vegetables. Jar the broth and place in the fridge until use, max is about 3 days in the fridge or you can choose to freeze it for later use.
  3. Remove any skin and bones and save for your dog. Now chop the chicken meat or just shred with your fingers. Add the meat to a mixing bowl.
  4. Ad the remaining ingredients to the mixing bowl and mix. Taste and season with salt and pepper as desired. Cover and place in the fridge for at least 30 minutes before serving.
  5. Serve on a bed of lettuce for a light lunch or dinner.
Recipe Notes

Figure about 60 Baht for the chicken, on the high side. For 4 servings, this is about 44 cents per serving.

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

Chorizo Burgers with Cucumber Slaw

Chorizo Burgers with Cucumber Slaw
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Sounds delicious indeed! For this you will mix Spanish chorizo with ground beef. On my to cook list and soon. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
10 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
10 minutes
Chorizo Burgers with Cucumber Slaw
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Sounds delicious indeed! For this you will mix Spanish chorizo with ground beef. On my to cook list and soon. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
10 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
10 minutes
Ingredients
For the Cucumber Slaw
For the Chorizo Burgers
Servings: servings
Instructions
For the Cucumber Slaw
  1. Slice the cucumbers and onion as thinly as you can, think mandolin, perfect for this. Add the cucumber and onion slices to a bowl and add the olive oil, vinegar and mix well. Taste and season with salt and pepper as desired.
  2. Cover and place in the fridge for at least 20 minutes to let the flavor develop.
For the Chorizo Burgers
  1. The Spanish chorizo can be bulk or in casings. If bulk, just crumble it apart as fine as you can. If in casings, remove the casings and chop or crumble apart as fine as you can. One thought, if you grind your own beef, simply run the casing version, with the casings removed, through your grinder.
  2. In a large mixing bowl, add the beef, chorizo, onion, and garlic. Mix well but do not over work the meat, over worked ground beef = tough burgers.
  3. Divide the meat into 4, 5, or 6 patties, make a small indent in center of each patty with your thumb, this prevents the burger from going dome shaped or curling.
  4. Heat a thick walled non stick pan and melt the butter. You want the pan hot completely.
  5. Cook in batches if needed. Add patties to the pan and cook 5 minutes on the first side, flip and cook 4 more minutes for medium rare burgers. If you prefer burgers more done than that, just increase the times by a minute or so.
  6. Remove to plates, top each burger with 1/2 tablespoon of mayo and then some of the cucumber slaw. Corn on the cob and potato salad come to mind for great sides.
Recipe Notes

For the beef, about 150 Baht, for the chorizo, I can only price what I have made myself, never store bought for me, so go with about 35 Baht for the pork. For 4 servings, this is about $1.36 per serving.

Shortcut: Spanish Chorizo.

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

Pickled Shrimp

Pickled Shrimp
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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
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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.

Real Homemade Ketchup

Real Homemade Ketchup
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This does sound like ketchup recipe. This uses a slow cooker to prepare, this does take some time to prepare though.
Cook Time
10 hours
Cook Time
10 hours
Real Homemade Ketchup
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This does sound like ketchup recipe. This uses a slow cooker to prepare, this does take some time to prepare though.
Cook Time
10 hours
Cook Time
10 hours
Ingredients
Servings:
Instructions
  1. Add all ingredients to your slow cooker and mix. Set to High setting without using the lid, until mixture thickens, about 10 hours. Stir occasionally.
  2. Blend with an immersion mixer until smooth, about 30 seconds.
  3. Strain ketchup through a fine mesh strainer to remove seeds. Pour into a jar and when room temperature, seal jar and store in the fridge.
Recipe Notes

Low cost.

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

Pea Salad II

Pea Salad II
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Sounds good, I will be getting some frozen peas next time I go up to the city. On my to prepare list for sure. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
16 servings 15 minutes
Servings Prep Time
16 servings 15 minutes
Pea Salad II
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Sounds good, I will be getting some frozen peas next time I go up to the city. On my to prepare list for sure. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
16 servings 15 minutes
Servings Prep Time
16 servings 15 minutes
Ingredients
Servings: servings
Instructions
  1. In a large bowl mix everything together except the peas. When mixed, add the peas and stir to coat them.
  2. Cover and refrigerate for at least 3 hours or more before serving. Leftovers can be kept covered in the fridge for several days.
Recipe Notes

Low cost.

Shortcut: Seasoned Salt.

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

Drunken Garlic Slow Cooker Roast

Drunken Garlic Slow Cooker Roast
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Sounds good. On my too cook list for sure.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
7-8 hours
Servings Prep Time
4-6 servings 15 minutes
Cook Time
7-8 hours
Drunken Garlic Slow Cooker Roast
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Sounds good. On my too cook list for sure.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
7-8 hours
Servings Prep Time
4-6 servings 15 minutes
Cook Time
7-8 hours
Ingredients
Servings: servings
Instructions
  1. Heat 1 tablespoon of the oil in a large heavy pan, when hot, brown the roast on both sides while seasoning with salt and pepper. Remove the roast to a plate and set aside.
  2. Same pan add the remaining oil and add the onions and cook until they just start to soften and wilt then add the garlic and cook a few more minutes until the onions are translucent.
  3. In a measuring cup, add the hot water and the bullion cubes and mix to dissolve, then pour that into the pan, also to the pan, add the beer, brown sugar, vinegar, and stir to mix well.
  4. Pour the mixture, carefully, into your slow cooker insert, place the roast on top of that mixture. Switch the slow cooker to Low setting for 7-8 hours. Check for tenderness at 7 hours. If needed, continue to cook until the roast is tender to your liking.
  5. When the roast is tender, remove from the slow cooker and place on a platter. Pour the liquid from the slow cooker into a saucepan on the stove and bring to a boil.
  6. While the liquid is heating, mix together a slurry of 1-2 tablespoons of cornstarch and 2-3 tablespoons of cold water, stir into the liquid until the gravy is thickened to your liking.
  7. Serve with mashed potatoes or pasta, spoon gravy over slices of roast and potatoes.
Recipe Notes

Figure about 300 Baht/1 kilo of beef. For 4 servings, this is about $2.20 per serving.

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

Broiled Chicken Thighs

Broiled Chicken Thighs
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Sounds like this has potential. Think of broiling from the top vice grilling. On my to cook list to test out.
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Broiled Chicken Thighs
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Sounds like this has potential. Think of broiling from the top vice grilling. On my to cook list to test out.
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Heat your broiler or counter top oven with the top coil heated to about 250 C. Place the rack in the upper position of the oven.
  2. In a large mixing bowl, add the chicken and the next 6 ingredients. Mix together to coat the chicken.
  3. Place the thighs on a foil lined, buttered, baking sheet.
  4. Place the baking sheet in the oven and broil for 5 minutes on each side.
  5. While the chicken is broiling, in a small bowl, mix together the honey and vinegar.
  6. Remove the sheet from oven, brush the honey mixture onto the chicken, Broil for 1 minute, remove, turn the chicken over, brush the honey sauce again, broil for 1 more minute.
  7. Sacrifice one thigh and cut through to check for doneness.
  8. Serve with mashed potatoes and a vegetable for a meal.
Recipe Notes

For 8 thighs, I will guess about 70 Baht for 1 kilo, in my experience, buy 8 quarters, you get larger thighs but you will have to cut them yourself, very easy. Use the legs in another recipe. For 4 servings, this is about 52 cents per serving.

Adapted from an internet recipe.

Polish Hunter’s Stew

Polish Hunter's Stew
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This, sounds very good! I can locate sauerkraut in other provinces so this is on my to cook list for sure. The kielbasa is here in Makro called Spicy Smoked Sausage and it is good!
Servings Prep Time
6-8 servings 15 minutes
Cook Time
1-1 1/2 hours
Servings Prep Time
6-8 servings 15 minutes
Cook Time
1-1 1/2 hours
Polish Hunter's Stew
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This, sounds very good! I can locate sauerkraut in other provinces so this is on my to cook list for sure. The kielbasa is here in Makro called Spicy Smoked Sausage and it is good!
Servings Prep Time
6-8 servings 15 minutes
Cook Time
1-1 1/2 hours
Servings Prep Time
6-8 servings 15 minutes
Cook Time
1-1 1/2 hours
Ingredients
Servings: servings
Instructions
  1. Add cabbage and sauerkraut to a large pot, add 2 cups of water, and heat on medium heat, boil cabbage and sauerkraut for 10-15 minutes, until the cabbage is tender. Remove from heat and set aside, do not drain.
  2. Heat olive oil in a large non stick skillet over medium heat and cook the pork belly for 6 to 8 minutes, stir often. Add sausage, onion, and garlic and cook until sausage is lightly browned, the pork belly will be cooked through later.
  3. Add the sausage mixture to the sauerkraut pot, and add the vinegar, bay leaf, tomato paste. Bring to a gentle simmer and let cook, uncovered, for 45-90 minutes, until desired thickness is reached. Season with salt and pepper to taste.
  4. Serve.
Recipe Notes

I cannot price this until I find sauerkraut where I live. I will say right now, fair priced.

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

Longanisa (Filipino Sweet Sausage)

Longanisa (Filipino Sweet Sausage)
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This is a popular sausage in the Philippines but originates from Spain. Can stuff in hog casings or just make patties. Not sure how many patties this would make, I will edit this after I make this.
Prep Time
2-24 hours
Cook Time
10-20 minutes
Prep Time
2-24 hours
Cook Time
10-20 minutes
Longanisa (Filipino Sweet Sausage)
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This is a popular sausage in the Philippines but originates from Spain. Can stuff in hog casings or just make patties. Not sure how many patties this would make, I will edit this after I make this.
Prep Time
2-24 hours
Cook Time
10-20 minutes
Prep Time
2-24 hours
Cook Time
10-20 minutes
Ingredients
Servings:
Instructions
  1. Put all the ingredients in a bowl (except the casings) and mix well until fully combined. Cover bowl with a plastic wrap, let it marinate in the fridge for at least 2 hours or overnight.
  2. If stuffing in a casing, twist the casing about every 2-3 inches and tie off. If making patties, scoop up some meat mixture and roll into a ball and flatten to a circle about 3-4 inches across and just under 1/2 inch thick, place between wax paper or foil sheets. For casings or patties, place in the fridge overnight before freezing to let them dry out a bit.
  3. To cook the links, place uncut sausages in a pan, prick each link 1-2 times then add water to the pan about half way up on the sausage and cook on medium heat. Cook until the water is nearly all gone and turn the sausages occasionally. To cook the patties just heat a splash of olive oil in a pan and add the patties, cook one side until golden brown then flip and cook the other side, about 5-7 minutes per side.
Recipe Notes

Go with pork should and grind the meat yourself, this would be about 60 Baht/600 grams. The pork fat would cost about 20 Baht/250 grams. Overall this would be low cost.

Adapted from an internet recipe.