Fresh Pear Pie
Fresh Pear Pie
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This sounds very good and adding this for a good friend in Thailand. This recipe is for fresh pears, and making the crust yourself. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 20 minutes
Cook Time
40-50 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
40-50 minutes
Fresh Pear Pie
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This sounds very good and adding this for a good friend in Thailand. This recipe is for fresh pears, and making the crust yourself. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 20 minutes
Cook Time
40-50 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
40-50 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 230 C (450 F). Place a baking sheet on the bottom rack.
  2. Add the pear slices to a large mixing bowl. Mix together the sugar, flour, nutmeg, and lemon zest and sprinkle over the pears and toss to mix in.
  3. Roll out the first crusts and line a 9 inch pie dish, pour in the pear mixture.
  4. Roll out the second pie crust and place on top of the pie, flute the edge to your preference. Cut a few slits in the top crust.
  5. Beat the egg with a tablespoon of water, brush this on the top then sprinkle some sugar on the top (makes a nice and golden crust to give a sweet crunch).
  6. Place pie on the baking sheet and bake sheet for 10 minutes, then reduce the temp to 180 C (350 F) and bake for another 35 to 40 minutes, or until the crust is golden brown.
  7. Cool for several hours before serving. Serve with whipped topping or ice cream as desired.
Recipe Notes

I will say Fair cost per serving until I can locate fresh pears again.

Shortcut: Pie Crust.

Adapted from an internet recipe. 

Egg Salad with Capers & Dill
Egg Salad with Capers & Dill
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This is a good egg salad, uses capers and dill which give it a great flavor.
Servings Prep Time
3-4 servings 10 minutes
Servings Prep Time
3-4 servings 10 minutes
Egg Salad with Capers & Dill
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This is a good egg salad, uses capers and dill which give it a great flavor.
Servings Prep Time
3-4 servings 10 minutes
Servings Prep Time
3-4 servings 10 minutes
Ingredients
Servings: servings
Instructions
  1. In a small bowl, whisk together the mayo, zest, juice, salt, and pepper.
  2. Large mixing bowl, add the eggs, dill, onion, and add the mayo mixture. Mix to combine.
  3. Add the capers and mix in.
  4. Cover and place in the fridge for a few hours to chill.
  5. Serve on crackers or toast.
Recipe Notes

Low cost.

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

Variant: 1. Serve on saltine crackers.

Adapted from an internet recipe.

One Pot Chicken & Lemon Rice
One Pot Chicken & Lemon Rice
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This sounds really good. You will sear the chicken in a pan on the stove and will bake the rice and chicken together in the oven.
Servings Prep Time
5 servings 10 minutes
Cook Time
50 minutes
Servings Prep Time
5 servings 10 minutes
Cook Time
50 minutes
One Pot Chicken & Lemon Rice
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This sounds really good. You will sear the chicken in a pan on the stove and will bake the rice and chicken together in the oven.
Servings Prep Time
5 servings 10 minutes
Cook Time
50 minutes
Servings Prep Time
5 servings 10 minutes
Cook Time
50 minutes
Ingredients
For the Chicken & Marinade
For the Rice
For Garnish
Servings: servings
Instructions
  1. Add the chicken and marinade ingredients to a large zip lock bag and place in the fridge for at least 1 hour. Leaving the chicken to marinate overnight in the fridge would result in flavor.
  2. Preheat your oven to 180 C. Remove chicken from the marinade and reserve the remaining marinade.
  3. Heat 1/2 tablespoon in a large oven safe pan, cast iron pan would be perfect. If you do not have a oven safe pan, just use a regular pan you have and I will point out when to transfer the contents of the pan to a large baking dish.
  4. When the pan is hot, add the chicken skin side down and cook until golden brown, flip and cook the other side to golden brown. You are just searing, no need to cook through. Remove the chicken and set aside.
  5. Pour out fat and wipe out with a paper towel then heat the pan again with 1 tablespoon of oil, add the onion and saute until translucent, about 2-3 minutes. Add the rest of the rice ingredients and the marinade you reserved. Stir and let the mixture come to a boil, let it boil for 30 seconds then remove from heat.
Using an Oven Safe Pan
  1. Place the chicken on top of the rice, cover with a lid or foil and place in the oven. Bake for 35 minutes, then remove the cover or foil and bake for 10 more minutes or until all the liquid is absorbed by the rice and the rice is tender.
  2. Remove from the oven and let rest for 5-10 minutes before serving, garnish with parsley and lemon zest.
Using a Baking Dish
  1. If using a glass Pyrex dish, first rule is NEVER add a hot item to a dish at room temperature, there is a chance the dish will shatter.
  2. Second rule is never heat the dish when it is empty.
  3. You need to heat the dish first, do this by adding water to the dish, about 1/2 inch, heat the dish for 10 minutes or so in the oven, remove from the oven, then pour in the rice mixture, then top with the chicken, cover with foil, then place in the oven to bake.
  4. Bake for 35 minutes, then remove the cover or foil and bake for 10 more minutes or until all the liquid is absorbed by the rice and the rice is tender.
  5. Remove from the oven and let rest for 5-10 minutes before serving, garnish with parsley and lemon zest.
Recipe Notes

Figure about 70 Baht for the chicken. If you buy quarters and cut the thighs from the legs, you will have much larger thighs, reserve the legs for another dish. For 5 servings, this is about 42 cents per serving.

Adapted from an internet recipe.

Baked Lemon Chicken
Baked Lemon Chicken
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Sounds really good. straight forward ingredients as well. On my to cook list.
Servings Prep Time
4 servings 30 minutes
Cook Time
45 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
45 minutes
Baked Lemon Chicken
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Sounds really good. straight forward ingredients as well. On my to cook list.
Servings Prep Time
4 servings 30 minutes
Cook Time
45 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
45 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 200 C. Season the chicken with salt and pepper. Dredge in flour and pat off the excess. Heat a large skillet over medium heat and add a splash of olive oil. Add the chicken skin-side down first and saute until golden brown, about 5 minutes per side. Remove the chicken from the skillet and set aside.
  2. Discard the oil from the pan and wipe out the pan with a paper towel. Add 1 tablespoon oil to the pan and heat over medium-low heat. Add the onion and cook until golden, about 10 to 12 minutes. Add the lemon zest, garlic, and rosemary, and cook for 2 minutes more. Add the honey, lemon juice, and broth, increase the heat and bring to a simmer.
  3. Use a slotted spoon to transfer the onions to a 9x13 baking dish, and spread them out. Arrange the chicken, skin-side up in a single layer on the onions. Pour the cooking liquid over the chicken. Season with salt and pepper to taste.
  4. Bake for about 45 minutes or until the chicken is cooked through, basting every 15 minutes. Serve with pasta or mashed potatoes.
Recipe Notes

The chicken will cost about 110 Baht for 1 1/2 kilos of chicken. For 4 servings, this is about 81 cents per serving.

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

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.

Cool Minted Yogurt Dipping Sauce
Cool Minted Yogurt Dipping Sauce
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Perfect dipping sauce for Tandoori chicken.
Servings Prep Time
1 cup 2 minutes
Servings Prep Time
1 cup 2 minutes
Cool Minted Yogurt Dipping Sauce
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Perfect dipping sauce for Tandoori chicken.
Servings Prep Time
1 cup 2 minutes
Servings Prep Time
1 cup 2 minutes
Ingredients
Servings: cup
Instructions
  1. Add all ingredients to a small bowl, and add in a couple of good pinches of salt to taste, mix with a fork, and use immediately, or keep covered and in the fridge until ready to use.
Recipe Notes

Adapted from an internet recipe.

Fresh Strawberry & Blueberry Pie
Fresh Strawberry & Blueberry Pie
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Sounds like a great pie! On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
50 minutes
Servings Prep Time
6-8 servings 10 minutes
Cook Time
50 minutes
Fresh Strawberry & Blueberry Pie
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Sounds like a great pie! On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
50 minutes
Servings Prep Time
6-8 servings 10 minutes
Cook Time
50 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 205 C. Mix together the berries, sugar, zest, and corns starch in a large bowl.
  2. Place one pie crust in a pie dish, pour the berry mixture into the dish. For the top crust, you can do this several ways, one complete crust on the top with a few slits cut in it, a lattice top, or use different shape cookie cutters and place the cutouts on the top. Mix together the egg and a tablespoon of water and brush this on the top crust.
  3. Bake for about 50 minutes or until the top is golden brown. Cool on a wire rack before cutting to maintain the shape.
Recipe Notes

I cannot price this until I purchase the berries. For 8 servings I will say for now this is low cost.

Shortcut: Basic Buttery Pie Crust.

Adapted from an internet recipe.

Grilled Salmon
Grilled Salmon
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I have not had salmon in many years, I can get that in the city, it is costly so not a cheap meal, but this does sound good.
Servings Prep Time
6 servings 2 hours
Cook Time
15 minutes
Servings Prep Time
6 servings 2 hours
Cook Time
15 minutes
Grilled Salmon
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I have not had salmon in many years, I can get that in the city, it is costly so not a cheap meal, but this does sound good.
Servings Prep Time
6 servings 2 hours
Cook Time
15 minutes
Servings Prep Time
6 servings 2 hours
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Season salmon fillets with pepper, salt, lemon zest, and garlic powder to your liking. In a bowl, mix together the soy sauce, brown sugar, water, and olive oil until the sugar is dissolved. Place the seasoned fillets in a large resealable bag with the soy mixture, seal, and turn to coat, refrigerate for 2 hours, turning every 30 minutes.
  2. Heat your grill to medium heat. Oil the grill and place the salmon on the grill flesh side down and discard the marinade. Cook salmon for about 6-8 minutes per side or until the flesh flakes easily with a fork. Serve.
Recipe Notes

For 6 servings, this comes out to about 1.60 per serving, as I make this and get more accurate pricing I will update this.

Adapted from an internet recipe.

Seasoned Citrus Fillets II
Seasoned Citrus Fillets II
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Another variant to the Citrus Fillets. Very easy to make, I am looking forward to this one. Fish fillets can be any white fish, boneless and skinless, think Pangasius, Barramundi, Tilapia, or even Red Snapper.
Servings Prep Time
6 servings 10 minutes
Cook Time
1 1/2 hours
Servings Prep Time
6 servings 10 minutes
Cook Time
1 1/2 hours
Seasoned Citrus Fillets II
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Another variant to the Citrus Fillets. Very easy to make, I am looking forward to this one. Fish fillets can be any white fish, boneless and skinless, think Pangasius, Barramundi, Tilapia, or even Red Snapper.
Servings Prep Time
6 servings 10 minutes
Cook Time
1 1/2 hours
Servings Prep Time
6 servings 10 minutes
Cook Time
1 1/2 hours
Ingredients
Servings: servings
Instructions
  1. Butter slow cooker, sprinkle fish fillets with salt and pepper to your liking, place fish in slow cooker. Put onion, parsley, grated orange and lemon rind, and oil over fish. Cover and cook on Low setting for 1 1/2 hours.
  2. Serve garnished with slices of orange and lemon slices. Boiled buttered potatoes and a tomato salad on the side would work well for sides.
Recipe Notes

About 90 Baht for Pangasius fillets, everything else minimal. Cost per serving for 6 servings is about 44 cents each, excellent value, even with the sides.

Adapted from an internet recipe.

Squid & Shrimp Stuffed Squid
Squid & Shrimp Stuffed Squid
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Yep, everyone calls squid "calamari" however I call it squid. This recipe is easy, and well worth it. I made this on 10 May 2016, and this is really good! Recipe updated and my comments are listed below. This is now added to the go to recipes. Lot of options here! Photos shown are my own. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
3-6 servings 30 minutes
Cook Time
30 minutes
Servings Prep Time
3-6 servings 30 minutes
Cook Time
30 minutes
Squid & Shrimp Stuffed Squid
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Yep, everyone calls squid "calamari" however I call it squid. This recipe is easy, and well worth it. I made this on 10 May 2016, and this is really good! Recipe updated and my comments are listed below. This is now added to the go to recipes. Lot of options here! Photos shown are my own. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
3-6 servings 30 minutes
Cook Time
30 minutes
Servings Prep Time
3-6 servings 30 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Clean your squid, there is a Tip on this site for how to do this if you are not sure. Remove the skin, pull out the clear bone, and turn inside out to thoroughly clean the inside, then turn right side out, place the bodies on a plate and put in the fridge. Cut the tentacles off in front of the beak, discard the head. Photo shows the squid cleaned, I used 4 squid.
  2. Heat your oven to 190 C and get out a 8x11 or 9x13 backing dish. glass would be perfect.
  3. Dice the the tentacles and the shrimp (remember to remove the tails), place this in the bowl with the diced tomatoes, zest, ginger, parsley, and pepper. Mix well.
  4. Heat the olive oil in a medium pan over medium heat, add the onions and salt and cook until the onions turn translucent, about 1 to 2 minutes, do not brown them, add the garlic and continue to cook for another minute. Remove from heat and put this into a medium mixing bowl and set aside to cool.
  5. Once the onions and garlic are cool, add to the squid, shrimp mixture and mix well. Photo shows the stuffing mixed.
  6. Using either a long ice tea spoon or a bag with a corner cut off, fill each squid with the mixture, do not over stuff them.
  7. Place each filled squid in the baking dish.
  8. Once all are filled, cover with tomato sauce of your choice (can be home made sauce or canned spaghetti sauce). Sprinkle with Parmesan cheese if desired.
  9. Cover with foil and bake for 30 minutes. Photo shows foil removed after baking.
  10. Serve over pasta of your choice.
Recipe Notes

I bought 6 squid (about 7-8 inches long) for 60 Baht. A can of tomato sauce will be about 55 Baht, a can of paste will cost 17 Baht and you can make the sauce. Everything else is minimal.

Using the cost for squid and canned sauce, the cost for 3 servings is $1.12 per meal. If using home made sauce, the cost for 3 servings is 75 cents per meal. Add a side dish and a salad, you can stretch this to 6 servings, which reduces the cost even more.

Now for the shrimp, do yourself a favor, buy a kilo for use in another recipe, take out 10-15 shrimp for this, cost is minimal, freeze the rest for another dish, problem solved.

Variants: For fillings, ground pork or pork sausage (home made will reduce cost), or ground chicken or chicken sausage (home made will reduce cost), chopped fresh fish, etc.

Shortcut: Tomato Sauce.

Adapted from an internet recipe.