Cucumber Sandwiches
Cucumber Sandwiches
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These can be a light lunch or served as an appetizer. These sound delicious! Simple ingredients and very common to find. On my to make list. Keep in mind, an electric mixer is not required for this, you can easily mix this by hand, just follow the instructions if you do not have an electric mixer.
Servings Prep Time
30 appetizers 20 minutes
Servings Prep Time
30 appetizers 20 minutes
Cucumber Sandwiches
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These can be a light lunch or served as an appetizer. These sound delicious! Simple ingredients and very common to find. On my to make list. Keep in mind, an electric mixer is not required for this, you can easily mix this by hand, just follow the instructions if you do not have an electric mixer.
Servings Prep Time
30 appetizers 20 minutes
Servings Prep Time
30 appetizers 20 minutes
Ingredients
Servings: appetizers
Instructions
Using an Electric Mixer
  1. In a mixing bowl, add the room temperature cream cheese and mayo, and mix until smooth.
NOT Using an Electric Mixer (my preferred way)
  1. In a mixing bowl, add the room temperature cream cheese, mash with a potato masher, yes, I know this sounds weird, just go with it, it works. When the cream cheese is mashed well, now you can use a heavy spoon to mix in the mayo. See, wasn't that easy?
Continuing on...
  1. When the cream cheese and mayo is a nice smooth mixture, stir in the dill, chives, and garlic powder. Season to taste with salt and pepper as desired.
  2. For the cucumber, skin on or off is your choice, some like skin on for the color, some like it off. An alternative is the peel strips off, so the cucumber is in strips before peeling, totally up to you.
  3. Slice the cucumber thinly, the use of a mandolin is highly recommended.
  4. Lay out the bread slices and cut off the crusts, makes for a very nice presentation when served as appetizers. Spread the cream cheese mixture on each slice of bread.
  5. Top half of the slices with a good layer of the cucumber slices, overlapping them the slices.
  6. Place the remaining slices on top, cream cheese spread side down. Slice each into 3 sections. If you want to make smaller appetizers, slice in 3 sections then cut all three in half to make 6 tiny sandwiches. You may want to use toothpicks inserted in the centers of the smaller ones to keep them together.
  7. Serve and enjoy.
Recipe Notes

The cream cheese will cost about 150 Baht/250 grams. This recipe makes a lot of appetizers so I will say this is overall, low cost.

Inspired by Spend With Pennies and the link to this recipe is here.
United States.

Cream Cheese Chocolate Chip Cookies
Cream Cheese Chocolate Chip Cookies
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This comes from a good friend and these sound incredibly good! Certainly on my to cook list, and soon.
Prep Time
20 minutes
Cook Time
10-14 minutes
Prep Time
20 minutes
Cook Time
10-14 minutes
Cream Cheese Chocolate Chip Cookies
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This comes from a good friend and these sound incredibly good! Certainly on my to cook list, and soon.
Prep Time
20 minutes
Cook Time
10-14 minutes
Prep Time
20 minutes
Cook Time
10-14 minutes
Ingredients
Servings:
Instructions
  1. Preheat your oven to 180 C (350 F) and line a baking sheet with parchment paper or lightly grease with butter.
  2. Beat together cream cheese, butter, and both sugars until light and fluffy. Add the egg and vanilla and beat some more.
  3. In a separate bowl, nix together the flour, baking powder, and salt.
  4. Slowly mix in the flour mixture, once fully combined, fold in the chocolate chips.
  5. Drop by teaspoons on the baking sheet, leaving 1 inch spacing.
  6. Bake for 10-14 minutes or until set and lightly browned on the edges. Let cool for 5 minutes, transfer to a wire rack to cool fully.
Recipe Notes

Low cost.

Recipe provided by good friend, Patti Stone.
United States.

Chicken Enchiladas with Cream Cheese Sauce
Chicken Enchiladas with Cream Cheese Sauce
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This is from a good friend and comes highly recommended. This takes a little bit of time to ensure you have good and juicy chicken and a nice broth to use not only in this recipe, but in other dishes as well. On my to cook list for sure.
Servings Prep Time
4-5 servings 20 minutes
Cook Time Passive Time
20-30 minutes 1-2 hours
Servings Prep Time
4-5 servings 20 minutes
Cook Time Passive Time
20-30 minutes 1-2 hours
Chicken Enchiladas with Cream Cheese Sauce
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This is from a good friend and comes highly recommended. This takes a little bit of time to ensure you have good and juicy chicken and a nice broth to use not only in this recipe, but in other dishes as well. On my to cook list for sure.
Servings Prep Time
4-5 servings 20 minutes
Cook Time Passive Time
20-30 minutes 1-2 hours
Servings Prep Time
4-5 servings 20 minutes
Cook Time Passive Time
20-30 minutes 1-2 hours
Ingredients
Servings: servings
Instructions
  1. For the chicken, you can use thighs, legs and thighs (quarters separated), or breasts. I would lean towards the plus side and go with 3-4 quarters or 4 breasts, no one will complain if you use more chicken. Once you make this, then just make a note as to how much chicken you used. Not only are you going to make tender and juicy chicken, you are going to make the broth you need for this recipe as well. Broth can be simply starting with water, or you can flavor that up by adding a chopped up carrot, onion, celery, and some black peppercorns, any or all work fine.
  2. In a large pot, add the chicken pieces. Add about 6 cups of water. Bring the pot to a boil, then reduce to a medium simmer until the chicken is just cooked through, about 20-30 minutes. Cut into a piece to check.
  3. When the chicken is cooked, simply turn off the heat and move the pot to an unused burner AND leave the chicken in the pot! The chicken will continue to cook a bit until the broth cools off, so a nearly done piece of chicken will be tender and juicy.
  4. Once the broth is at room temperature, remove the chicken and shred that. Goal is 3 cups shredded, if you are a little over that, perfectly fine.
  5. Pour the broth through a strainer, reserve 2 cups of broth for this recipe, and store the rest in the fridge for other uses, such as making rice.
  6. Preheat your oven to 180 C (350 F) and get out a 9x13 or 7x11 baking dish. I will clarify the size when I make this.
  7. In a mixing bowl, add the cream cheese, chicken, 1 cup of shredded cheese, lime juice, cumin, and chili powder. Mix together until combined. Season with salt and pepper to taste and as desired.
  8. Lay a tortilla on the counter, add 2-3 tablespoons of the chicken mixture, roll and place seam side down in the baking dish. Repeat until all the chicken mixture is used.
  9. In a pan, melt the butter then whisk in the flour, continue whisking until the roux turns golden brown, about 2-3 minutes, and season with salt and pepper as desired.
  10. Slowly whisk in the chicken broth the other half of the cream cheese, and the diced chilies. Continue to whisk until the sauce is thickened.
  11. Remove the sauce from the heat and pour evenly over the enchiladas.
  12. Top with the remaining Cheddar cheese and bake for 22-25 minutes.
  13. Remove from the oven and let rest for 10 minutes. Top with chopped cilantro.
  14. Serve with side dishes of your choice (refried beans and rice will be my choice).
Recipe Notes

Cheddar cheese will run about 270 Baht for 1 1/2 blocks. The Cream cheese is about 140 Baht. The chicken, figure 1 kilo of quarters at 52 Baht. For 4 servings, this is about $3.61 per serving.

Recipe provided by good friend, Patti Stone.
United States.

Dill Pickle Cream Cheese Sandwich
Dill Pickle Cream Cheese Sandwich
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This sounds good, I make my own dill pickles, grow dill, and cream cheese is easily available, perfect. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 sandwiches 10 minutes
Servings Prep Time
2 sandwiches 10 minutes
Dill Pickle Cream Cheese Sandwich
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This sounds good, I make my own dill pickles, grow dill, and cream cheese is easily available, perfect. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 sandwiches 10 minutes
Servings Prep Time
2 sandwiches 10 minutes
Ingredients
Servings: sandwiches
Instructions
  1. Add the cream cheese to a mixing bowl, use a potato masher and mash up the cheese to make it nice and soft, set the masher aside.
  2. Use a sturdy spoon and fold in the pickles, juice, and dill until combined, season with salt and red pepper flakes as desired.
  3. Lay out two slices of bread, spread cream cheese on each slice, top with remaining slices of bread.
  4. Enjoy.
Recipe Notes

Caroline Cream cheese is about 120 Baht. For two sandwiches, this is about $1.90 per sandwich.

Shortcut: Fridge Dill Pickles.

Variants: 1. Serve on toast. 2. Use bagels in place of sliced bread.

Recipe provided by good friend, Patti Stone, and her recipe is here.
United States.

Pinwheels
Pinwheels
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This comes from a friend and sounds absolutely delicious. This is a base recipe, make with what you have on hand to make a few or many.
Prep Time
15 minutes
Passive Time
1 hour
Prep Time
15 minutes
Passive Time
1 hour
Pinwheels
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This comes from a friend and sounds absolutely delicious. This is a base recipe, make with what you have on hand to make a few or many.
Prep Time
15 minutes
Passive Time
1 hour
Prep Time
15 minutes
Passive Time
1 hour
Ingredients
Servings:
Instructions
  1. Lat out a tortilla, spread on some cream cheese, drizzle some Ranch dressing, sprinkle some spring onion and bell peppers. Can also layer on deli ham, turkey, and or smoked turkey as desired.
  2. Roll the tortilla up and secure with 1 or 2 toothpicks and place covered in the fridge for at least an hour.
  3. Remove, slice about 3/4 to 1 inch thick, enjoy.
Recipe Notes

Low cost.

Recipe and photo provided by Kevin Barnett and his original recipe is here.
United States.

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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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.

Crab Rangoon Grilled Sandwich
Crab Rangoon Grilled Sandwich
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No, this is not a sandwich with the crab and cream cheese wontons grilled between bread, think of the filling grilled between bread 😉 These are delicious!
Servings Prep Time
2-3 servings 10 minutes
Cook Time
5 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
5 minutes
Crab Rangoon Grilled Sandwich
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No, this is not a sandwich with the crab and cream cheese wontons grilled between bread, think of the filling grilled between bread 😉 These are delicious!
Servings Prep Time
2-3 servings 10 minutes
Cook Time
5 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
5 minutes
Ingredients
Servings: servings
Instructions
  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 to spread this after the first slice of bread is in the pan. Heat a non stick pan on medium low or low heat.
  3. Spread some mayo on two slices of bread, place one slice, mayo side down on parchment paper, spread some filling on that slice, be generous, then top with the second slice of bread, mayo side up. Place in the hot pan.
  4. When the bottom is golden brown, flip and cook the other side until golden brown.
  5. Remove from pan, cut in half from corner to corner, or best you can with homemade bread, serve.
  6. Repeat for additional sandwiches.
  7. Serve 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.

Crab Rangoon
Crab Rangoon
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To clear things up, this is not Chinese in origin, this is American, but does sound really good, as I love Cream cheese and crab, but I will use imitation crab for starters, easier to get and lower cost.
Servings Prep Time
18-20 wontons 15 minutes
Cook Time
3 minutes
Servings Prep Time
18-20 wontons 15 minutes
Cook Time
3 minutes
Crab Rangoon
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To clear things up, this is not Chinese in origin, this is American, but does sound really good, as I love Cream cheese and crab, but I will use imitation crab for starters, easier to get and lower cost.
Servings Prep Time
18-20 wontons 15 minutes
Cook Time
3 minutes
Servings Prep Time
18-20 wontons 15 minutes
Cook Time
3 minutes
Ingredients
Servings: wontons
Instructions
  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. In a small bowl, add the Cream cheese, crab, spring onion, garlic powder, and Worcestershire sauce. Mix until combined.
  3. Lay out a wonton wrapper, place about 1 teaspoon of filling in the center. Base this on the size of your wontons. The wrappers I use are about 3 inches on each side.
  4. Wet your finger in a small bowl of water and run it across the 4 edges, need to dip your finger in water a few times doing this.
  5. Now, pull up two opposite corners and press them together to seal the top,
  6. Now bring up the other two corners and seal them at the top and press together the 4 seams to seal them as well. Place the wonton on a sheet of parchment.
  7. Repeat for the remaining wontons.
To Deep Fry
  1. Heat about 1 to 1 1/2 inches of cooking oil in a large deep pan or a heavy pot. You want the oil hot but not smoking. Your preference on the oil, rice bran oil would be a good choice.
  2. Carefully place the wontons in the hot oil and cook for 2 to 3 minutes, do not overload the pan, until nice and golden brown. Remove wontons to paper towels to drain. Repeat with remaining wontons. My wife is cooking the wontons on the left, I am cooking some fish on the right.
To Bake
  1. Preheat your oven to 220 C (425 F)
  2. Line a baking sheet with parchment paper. and arrange wontons in an orderly fashion. Spray with cooking oil, a oil mister would be perfect for this, for folks in the US, feel free to use a cooking spray of your choice.
  3. Another option is to lightly, and I mean lightly, brush each wonton with oil. Bake 12 to 14 minutes or until golden brown. Keep in mind baked will not be as crispy as the deep fried, but just as good in flavor.
  4. Serve with dipping sauces of your choice.
  5. I served these as a side with some fish and long beans I cooked.
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 6 servings (3 each 6 people for appetizers), this is about 54 cents per serving.

Inspired by Spend With Pennies and the link to this recipe is here.
United States.

Oreo Crust Cheesecake
Oreo Crust Cheesecake
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This is adapted from two recipes I found, but for the crust, feel free to use a store bought crust, oreo or graham cracker. I made this on 2 Feb 2018, easy and excellent flavor.
Servings Prep Time
1 cheesecake 30 minutes
Cook Time
30-40 minutes
Servings Prep Time
1 cheesecake 30 minutes
Cook Time
30-40 minutes
Oreo Crust Cheesecake
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This is adapted from two recipes I found, but for the crust, feel free to use a store bought crust, oreo or graham cracker. I made this on 2 Feb 2018, easy and excellent flavor.
Servings Prep Time
1 cheesecake 30 minutes
Cook Time
30-40 minutes
Servings Prep Time
1 cheesecake 30 minutes
Cook Time
30-40 minutes
Ingredients
For the Crust
For the Filling
Servings: cheesecake
Instructions
For the Crust
  1. Add the whole Oreo cookies, filling and all to a blender or food processor and process to make crumbs, or for old school, just place in a zip lock bag but do seal and crush with a rolling pin to a good fine consistency.
  2. Place the crumbs in a bowl and pour in the melted butter and mix to coat all the crumbs with the butter.
  3. Pour the breadcrumb mixture into your pie dish, firmly press it down firmly on the bottom and sides of the dish, I used a smooth flat bottomed bowl to help with this.
For the Filling
  1. Preheat your oven to 180 C (350 C).
  2. With the cream cheese at room temperature, add the sugar, eggs, and vanilla. Mix until smooth with an electric mixer. Now I don't own an electric mixer, so I had to improvise just a bit. I used a potato masher to to get the cream cheese broken down and softened up with the eggs, once soft, I used a whisk to make a smooth batter. (People have been making cheesecakes before electric mixers and Kitchenaid appliances.)
  3. Pour the batter into the prepared crust and smooth it out evenly.
  4. Place on the pie dish on a baking sheet and place in the oven and bake for 30 minutes. I checked it at 30 minutes and it was quite loose (jiggly) in the center so I continued for another 10 minutes. At the 40 minute mark, a solid cheesecake. Remove from the oven and place the dish on a rack to cool completely, then cover and refrigerate until use.
  5. First piece removed, the piece fell apart in places as I did not have the cookie crumbs evenly layered.
Recipe Notes

The Cream cheese will cost about 240 Baht for 2 250 gram packages. For 8 servings, this is about 89 cents per serving. Good value overall.

Variants: 1. Serve topped with a fruit filling such as blueberry, cherry, strawberry, etc. 2. Melt a bar of chocolate and mix that in before baking.

Adapted from several internet recipes.

Beef Stroganoff (Pressure Cooker)
Beef Stroganoff (Pressure Cooker)
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This is fast and delicious, this is an Americanized version of Stroganoff, very much like a stew really. I made this on 30 Dec 2017 for dinner, very well liked by the family as well. This is for a stove top pressure cooker. Follow all safety precautions for your pressure cooker.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20-30 minutes
Beef Stroganoff (Pressure Cooker)
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This is fast and delicious, this is an Americanized version of Stroganoff, very much like a stew really. I made this on 30 Dec 2017 for dinner, very well liked by the family as well. This is for a stove top pressure cooker. Follow all safety precautions for your pressure cooker.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Season the beef on all sides with salt and pepper to your liking. Heat a splash of olive oil in your pressure cooker on medium heat and add the beef and cook to brown on all sides.
  2. When the beef is mostly browned, add the onion and saute until softened and starting to brown, then add the wine, mustard, and flour. Simmer until reduced a bit, about 2 minutes. Add the mushrooms and carrot.
  3. Place the lid on the cooker (without the weight) and place to the locked position, then add the weight, and turn the heat to high.
  4. When the jiggler (the weight) starts moving, turn heat to low but maintain it hot enough to keep the jiggler moving. This is when you start timing, and for this dish, 18 minutes.
  5. My pressure cooker has a lid lock, meaning the lid cannot be opened when under pressure. The round pin in that circle in the lid is a gravity pin, when there is zero pressure in the pot, the pin is dropped and allows steam to escape while the pressure in increasing.
  6. When pressure builds inside the cooker, it forces the pin up and locks/prevents the lid from being removed, and is an indicator that vessel is pressurized at this point.
  7. At 18 minutes, turn the heat off and move the cooker to an unused burner and allow a natural release of pressure, meaning just let the pot sit and cool, takes about 10 to 15 minutes. If you have a lid lock, that will drop when the pressure is zero inside the pot.
  8. When it is safe to open the pot, remove the lid and stir in the cream cheese. Place the lid back on and lock it in place, return to high heat to bring the pot up to full pressure again, this goes much fast now since the contents are hot. When the jiggler starts to move indication full pressure, reduce the heat to low to maintain high pressure for 4 minutes.
  9. When 4 minutes have passed, turn the heat off and move the cooker to an unused burn and allow a natural release of pressure, about 10 to 15 minutes.
  10. When safe to open, remove the lid and give the stroganoff a stir.
  11. Serve with mashed potatoes, pasta, or rice.
Recipe Notes

The beef will cost about 200 Baht for 750 grams. For 4 servings, this is about $1.47 per serving.

Adapted from an internet recipe.