Crab Cakes II
Crab Cakes II
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Sounds, recipe calls for 2 pounds of flaked crab meat, I am going to try this with imitation crab as well and will post my findings using this.
Prep Time
15 minutes
Cook Time
5-8 minutes
Prep Time
15 minutes
Cook Time
5-8 minutes
Crab Cakes II
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Sounds, recipe calls for 2 pounds of flaked crab meat, I am going to try this with imitation crab as well and will post my findings using this.
Prep Time
15 minutes
Cook Time
5-8 minutes
Prep Time
15 minutes
Cook Time
5-8 minutes
Ingredients
Servings:
Instructions
  1. In a large mixing bowl, add everything, and time to get your hands dirty, reach in there and mix everything together well.
  2. Form into 4 oz (115 gram) patties. (shape into balls then flatten).
  3. Heat a non stick pan with about 1/2 to 1 inch of cooking oil in it. When hot, flip each patty in flour to coat, and place in the hot pan, cook, flipping once, until golden brown on each side, enjoy.
Recipe Notes

I will have to price imitation and fresh crab for this recipe, for now I will say Fair value.

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

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 😉
  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.

Pantry Pasta
Pantry Pasta
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Sounds good and easy. I am looking forward to testing out the trick with the egg yolks. On my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Pantry Pasta
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Sounds good and easy. I am looking forward to testing out the trick with the egg yolks. On my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat your oven to 180 C. Line a baking sheet with foil or parchment paper. Cut the bread into 1/3 to 1/2 inch cubes. Toss the cubes with 1 tablespoon of olive oil. Spread the bread cubes in a single layer on the baking sheet. Bake until golden brown, 2 to 3 minutes but keep an eye on them. Remove from the oven and set aside. There, you just made croutons which will be used for a topping at the end.
  2. Heat 4 tablespoons of olive oil in a large non stick pan, when hot, add the onion, garlic, salt, and red pepper, cook until the onion is golden brown.
  3. Remove the pan from heat and mix in the parsley, capers, and 1 to 2 teaspoons of lemon or lime juice. Set aside.
  4. Cook the pasta in a pot of boiling salted water until tender. Reserve 3 tablespoons of the pasta water and drain the rest.
  5. In a medium bowl, add the egg yolks, slowly whisk in the reserved pasta water, then whisk in the remaining 1 tablespoon of olive oil.
  6. Place the pan back on low heat and add the well drained pasta to the pan, pour the egg mixture over the pasta and toss to combine the pasta with the egg mixture and the contents in the pan. Cook for 2-3 minutes to warm everything through.
  7. Divide among 4 bowls and top with the croutons you made and a sprinkle of Parmesan cheese.
Recipe Notes

Low cost. When I make this, I will also cook up some Italian sausage to go with this.

Adapted from an internet recipe.

The Most-Lemony Lemon Bar
The Most-Lemony Lemon Bar
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Sounds good, the lemon shaped candy, might be a challenge as I cannot recall ever seeing a store that has the large bins of candies like in the US.
Servings Prep Time
24 bars 30 minutes
Cook Time
1 hour
Servings Prep Time
24 bars 30 minutes
Cook Time
1 hour
The Most-Lemony Lemon Bar
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Sounds good, the lemon shaped candy, might be a challenge as I cannot recall ever seeing a store that has the large bins of candies like in the US.
Servings Prep Time
24 bars 30 minutes
Cook Time
1 hour
Servings Prep Time
24 bars 30 minutes
Cook Time
1 hour
Ingredients
Servings: bars
Instructions
  1. Position a rack in the center of the oven and preheat to 180 C. Line a 9x13 glass baking dish with foil leaving a 2-inch overhang on two sides. Grease the foil and sides of the dish with butter.
  2. To make the crust, pulse the zest with 1/3 cup of the sugar in a food processor until the sugar is yellow and sandy, 1 to 2 minutes. Add 1 1/2 cups of the flour, the butter, cornstarch and salt and pulse until the dough comes together, about 1 minute. Press the dough evenly into the bottom of the prepared pan. Bake until the crust is golden at the edges and pale golden in the center, about 30 minutes. Transfer the dish to a wire rack.
  3. Reduce the oven temperature to 150 C. To make the filling, whisk the eggs and egg yolks with the remaining 1 2/3 cups sugar and the remaining 1/2 cup flour in a bowl until smooth. Whisk in 1 cup lemon juice.
  4. Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, about 30 minutes.
  5. Cool the lemon bars on a wire rack, 30 minutes, then refrigerate uncovered until firm, at least 1 hour. Lift the bars out of the pan using the foil. Peel off the foil and cut into 24 bars. Dust with confectioners' sugar. Place a piece of gummy lemon candy on top of each square and serve.
Recipe Notes

Low cost.

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

No Roll Sugar Cookies
No Roll Sugar Cookies
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No roll as in no rolling pin needed. These sound really good. I am not a big fan of sweets but do enjoy a couple of cookies now and then and I enjoy cooking for my family. This is on my to cook list.
Servings Prep Time
24 cookies 10 minutes
Cook Time
15 minutes
Servings Prep Time
24 cookies 10 minutes
Cook Time
15 minutes
No Roll Sugar Cookies
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No roll as in no rolling pin needed. These sound really good. I am not a big fan of sweets but do enjoy a couple of cookies now and then and I enjoy cooking for my family. This is on my to cook list.
Servings Prep Time
24 cookies 10 minutes
Cook Time
15 minutes
Servings Prep Time
24 cookies 10 minutes
Cook Time
15 minutes
Ingredients
Servings: cookies
Instructions
  1. Preheat your oven to 150 C.
  2. Mix together the butter and shortening until smooth and combined. You can do this by hand or with a electric mixer. Then add the sugar, salt, baking soda, and cream of tartar and beat until fluffy. Then add the egg yolks and vanilla and mix that in.
  3. Beat in the flour a little at a time and mix to form a smooth dough. Divide this into 24 pieces and using your hands, roll each piece into a ball and place the balls on a cookie sheet spaced apart as they will flatten on their own when baked.
  4. Bake for 15-17 minutes or until just set, do not brown the cookies. Remove the sheet from the oven and cool for about 3 minutes on the sheet, then remove to a wire rack to cool completely. Enjoy.
Recipe Notes

This is minimal cost.

Now for those egg whites, make yourself an egg white omelette in the morning.

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