Bleu Cheese Salad Dressing II

Bleu Cheese Salad Dressing II
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This is from a good American friend, Brian, who lives in northeastern Thailand, and he makes this often. Brian's words "In keeping with the spirit of simple and inexpensive recipes, here's my version of Bleu Cheese dressing." I know Brian well, if he provides a recipe or shortcut to my site, he makes it often, and it will be good.
Servings Prep Time
3 cups, about 1-2 hours
Servings Prep Time
3 cups, about 1-2 hours
Bleu Cheese Salad Dressing II
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This is from a good American friend, Brian, who lives in northeastern Thailand, and he makes this often. Brian's words "In keeping with the spirit of simple and inexpensive recipes, here's my version of Bleu Cheese dressing." I know Brian well, if he provides a recipe or shortcut to my site, he makes it often, and it will be good.
Servings Prep Time
3 cups, about 1-2 hours
Servings Prep Time
3 cups, about 1-2 hours
Ingredients
Servings: cups, about
Instructions
  1. First thing with the cheese, place that in the freezer for 1-2 hours. Feel free to a bit more if you like.
  2. When you are ready to start, and the cheese is good and firm, in a mixing bowl, combine the mayo and whipping cream.
  3. Finely grate the cheese, the finer the cheese, the flavor develops more. If desired, reserve some of the cheese to crumble in to make a chunky dressing.
  4. Add the cheese to the milk and cream mixture, then mix in the remaining ingredients. Season with salt and black pepper to taste.
  5. Cover and place in the fridge for at least 2 hours before use. The longer is chills, the better the flavors blend together.
Recipe Notes

Low cost.

Provided by good friend, Brian Colligan.
Thailand.

Crab Bisque

Crab Bisque
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Sounds, and reasonable enough to use imitation crab for cost saving instead of lump crap, which is what I will do the first time I make this to verify the consistency of the bisque. There is several shortcuts for additional savings. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
10 minutes
Crab Bisque
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Sounds, and reasonable enough to use imitation crab for cost saving instead of lump crap, which is what I will do the first time I make this to verify the consistency of the bisque. There is several shortcuts for additional savings. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. In a large sauce pan, mix together the milk, soups, and cream, bring to a boil stirring often, then reduce to a simmer.
  2. Stir in the crab meat and warm through.
  3. Serve garnished with chives sprinkled on top and crackers or bread on the side.
Recipe Notes

I will price this when I either pick some fresh crabs (cheapest way) or buy lump crab meat frozen. This should be easily low cost.

Shortcuts: Condensed Cream of Asparagus Soup, Condensed Cream of Mushroom Soup.

Adapted from an internet recipe.

White Trash Hash

White Trash Hash
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This sounds very good, on my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30-40 minutes
White Trash Hash
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This sounds very good, on my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30-40 minutes
Ingredients
For the Hash
For the Sausage Gravy
Servings: servings
Instructions
For the Hash
  1. Heat the oil in a large cast iron skillet, when hot, add the hash browns and cook undisturbed for 5-10 minutes, then flip and cook 5 minutes more, until golden and crispy. Add onions and bell pepper and season with salt and pepper as desired and mix together. Cook until onions and bell pepper are tender, about 5 minutes. Then add the garlic and jalapeno and cook until fragrant, 1 minute.
  2. Sprinkle on the cheese and let that melt then mix in well.
  3. Use the back of a spoon and make for nests in the hash brown mixture, and crack an egg into each one and salt and pepper to taste. Cover and cook until the whites are set and yolk is still runny, about 8 minutes.
For the Sausage Gravy
  1. While the eggs are cooking, make the gravy. Cook the sausage in a medium size non stick skillet until browned and cooked through, sprinkle the flour on the cooked sausage, mix and cook one minute, then add the milk and bring to a boil then reduce to heat to a simmer and cook until thickened, about 5 minutes. Season with salt, pepper, and cayenne pepper to taste. Remove from heat.
To Serve
  1. Scoop up some hash with an egg and place on a plate, pour over some gravy, garnish with chopped chives if desired.
Recipe Notes

Over all, low cost.

Shortcuts: Italian Sausage, Hash Browns.

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

Cowboy Butter

Cowboy Butter
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Sounds really good. Serve with grilled meats like steak and chicken for dipping.
Prep Time
10 minutes
Prep Time
10 minutes
Cowboy Butter
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Sounds really good. Serve with grilled meats like steak and chicken for dipping.
Prep Time
10 minutes
Prep Time
10 minutes
Ingredients
Servings:
Instructions
  1. In a small bowl, combine butter, lemon juice, garlic, shallot, mustard, horseradish, cayenne, and paprika. Whisk to combine.
  2. Stir in parsley, chives, thyme and season with salt and pepper.
Recipe Notes

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

Cheesy Garlic Baked Potatoes

Cheesy Garlic Baked Potatoes
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Rating: 5
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These are great! Large potatoes make a main dish with a vegetable or salad on the side, smaller potatoes should be used if making these as sides. These are basically Hasselback style potatoes with a twist. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
4 servings 10 minutes
Cook Time
1 hour
Cheesy Garlic Baked Potatoes
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These are great! Large potatoes make a main dish with a vegetable or salad on the side, smaller potatoes should be used if making these as sides. These are basically Hasselback style potatoes with a twist. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
4 servings 10 minutes
Cook Time
1 hour
Ingredients
For the Sour Cream
Servings: servings
Instructions
  1. Preheat your oven to 200 C (390 F).
  2. Make several parallel slits, about 1/2 inch apart, into each potato top, making sure not to slice completely through. Place 3-5 garlic slices between the slits on each potato, use more if you like. I used a slice of garlic in every slit.
  3. Brush each potato, all sides, with olive oil. Place potatoes on a baking sheet lined with foil and sprinkle generously with salt and pepper.
  4. When the potatoes begin to “fan out”, about 15 minutes depending on your oven and the size of the potatoes, it’s time to add bacon. Carefully slip a chunk of bacon into each slit of the potato and return to the oven. Don’t worry if a slit breaks through, the cheese will hold it together later. Lay a piece of bacon over a slit, then use the handle of a spoon and press the bacon into the slit, folding it as you gently press it in the slit.
  5. Once the potatoes and bacon are fully cooked, use fork to test, you can leave them as is, meaning with the garlic, bacon, salt and pepper, they are delicious no matter what way you have them. If that is your choice, pour a little melted butter and chopped parsley over each potato and put into the oven for about 5 more minutes. To give you an idea on the size of these potatoes, they are in a pie dish.
  6. Or top the potatoes with the Cheddar cheese.
  7. Bake until tops are crispy. The baking process total time is about 1 hour. Transfer to a serving dish and top with the sour cream and chives.
For the Sour Cream
  1. Mix all the ingredients for the sour cream together and refrigerate until use.
Recipe Notes

Figure about 90 Baht for the cheese. For 4 servings, this is about 66 cents per serving.

Shortcut: Sour Cream.

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

7 Pasta Salad Dressings

7 Pasta Salad Dressings
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I have not tried any of these but will in the near future and give my results. 250 grams of dry pasta (1/2 pound)m then cooked, should be fine with these but if you do make one of these, please post a comment with your findings. Add what ever you added for other ingredients.
Servings Prep Time
8-10 servings 5 minutes
Servings Prep Time
8-10 servings 5 minutes
7 Pasta Salad Dressings
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Rating: 5
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I have not tried any of these but will in the near future and give my results. 250 grams of dry pasta (1/2 pound)m then cooked, should be fine with these but if you do make one of these, please post a comment with your findings. Add what ever you added for other ingredients.
Servings Prep Time
8-10 servings 5 minutes
Servings Prep Time
8-10 servings 5 minutes
Ingredients
Creamy Italian Dressing
Ranch Dressing
Garlic Dressing
Mediterranean Dressing
Asian Dressing
Pesto Dressing (Mix in a Blender)
Just Basic Mayo
Servings: servings
Instructions
  1. Cook your pasta, 250 grams, in a pot of boiling salted water until tender, then cook 2 more minutes, then drain, rinse under colder water to stop the cooking process, drain well, and put in a large bowl.
  2. Add additional items to the pasta as you like, such as chopped hard boiled eggs, spring onion, onion, radish, bell pepper, cubed cheese, etc.
  3. Mix the dressing of your choice in a small bowl (or a blender for the Pesto Dressing), pour 3/4 of the dressing over the pasta and toss to coat evenly, if needed, add the remaining dressing. Chill for at least 2 hours and serve as a side dish with any meal.
Recipe Notes

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

Meatloaf With Butter Herb Gravy

Meatloaf With Butter Herb Gravy
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No ketchup or BBQ sauce used in this recipe as well as no breadcrumbs or oats, instead butter crackers, topped with a buttery herb gravy. Sounds great! On my to cook list for sure.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
40-50 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
40-50 minutes
Meatloaf With Butter Herb Gravy
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No ketchup or BBQ sauce used in this recipe as well as no breadcrumbs or oats, instead butter crackers, topped with a buttery herb gravy. Sounds great! On my to cook list for sure.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
40-50 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
40-50 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C.
  2. For the meat, you need 1 1/2 kilos, this can be any combination of meat you want to use, such as veal, beef, pork; veal and beef; beef and pork; or just beef or just pork. Using veal is going to increase the price as well. If you can find only veal in bulk (same with beef), it takes just a few minutes with a wood chopping block and cleaver to make mince.
  3. Place the meat of your choice in a large bowl, add the chives, thyme, parsley, eggs, crackers, milk, salt and pepper, set aside.
  4. In a pan over medium heat and a splash of olive oil, cook the onion and celery until tender, Remove the onion and celery and allow to cool. Once cooled, add to the meat mixture. Mix to combine the meat mixture, you can use hands or just a large spoon.
  5. For the loaf, you can do this several ways, and I do not think any particular way will impact the results. 1. place parchment paper on a baking sheet and form the meat mixture into a loaf, make sure the sheet has edges to catch the excess oil. 2. use 2 loaf pans (this would be my preferred method. 3. use a 9x13 baking dish. What ever you do, either make a loaf or pack into the dishes.
  6. Bake in the oven for 40-50 minutes or until a thermometer inserted shows min temp of 63 C for veal and or beef, and 71 C for anything with pork in it. Do yourself a favor, get the thermometer that has the temps and animal images. Once the meatloaf is cooked, remove from the oven and let it rest.
  7. While the meatloaf is resting, make the sauce. Combine the broth, roasted garlic, and butter over medium-high heat and simmer for about 10-15 minutes, or until lightly thickened. Add 1 teaspoon of each of the chopped thyme, chives, and parsley. Slice the meatloaf into serving portions and spoon the hot sauce over the meatloaf and serve. Mashed potatoes or just boiled potatoes would work nice, and a vegetable of your choosing.
Recipe Notes

The veal I cannot price, beef will be about 125 Baht/500 grams, pork will be about 60 Baht/500 grams. Everything else minimal. For all beef, 8 servings, about 1.40 per serving, not bad really. For all pork, 8 servings, about 70 cents per serving. Using beef and pork, the cost would be somewhere in the middle of these two prices listed.

Provided courtesy of good friend, Mike Early.
United States.