Mayo Variations

Mayo Variations
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Making mayo is not something I have done, nor is it covered here in this, these are just variations you can add to mayo you bought or mayo you have made, enjoy.
Mayo Variations
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Making mayo is not something I have done, nor is it covered here in this, these are just variations you can add to mayo you bought or mayo you have made, enjoy.
Ingredients
Fresh Herb Mayo
Caper Dijon Mayo
Horseradish Mayo
Chili Lime Mayo
Bacon Chive Mayo
  • 3 1/2 cups mayo
  • 3 slices bacon cooked crispy and finely chopped
  • 1 1/2 tablespoon chives chopped
Servings:
Instructions
  1. For each variation, just stir in the ingredients, cover and store in the fridge until use.
Recipe Notes

Low cost.

Adapted from an internet recipe.

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.

Deviled Eggs with Pickled Shrimp

Deviled Eggs with Pickled Shrimp
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These sound delightful. Use pickled shrimp you have previously made, or you can use the steps here in this recipe to prepare those. On my to make list for sure. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
24 deviled eggs 45 minutes
Servings Prep Time
24 deviled eggs 45 minutes
Deviled Eggs with Pickled Shrimp
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These sound delightful. Use pickled shrimp you have previously made, or you can use the steps here in this recipe to prepare those. On my to make list for sure. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
24 deviled eggs 45 minutes
Servings Prep Time
24 deviled eggs 45 minutes
Ingredients
Servings: deviled eggs
Instructions
  1. To pickle the shrimp, place the prepared shrimp in a bowl and add the vinegar, place in the fridge for 30 minutes. OR use your own favorite pickled shrimp recipe.
  2. Cut the eggs in half lengthwise, remove the yolks to a bowl and place the egg white halves on a serving tray.
  3. Mash the yolks with a fork, then add the mayo, pickle juice, the teaspoon of Old Bay seasoning, and salt. Mix until smooth and creamy.
  4. Drain the shrimp well, and set them aside. Pipe or spoon the filling evenly into each egg half. Sprinkle a little Old Bay seasoning on each egg, then place a shrimp and a tiny piece of dill on each egg.
  5. Place in the fridge to chill for about 30 minutes, serve.
Recipe Notes

Low cost.

Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Old Bay Seasoning.

Adapted from an internet recipe.

Pickle Deviled Eggs

Pickle Deviled Eggs
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I really like deviled eggs, and this sounds like a very version. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
12 deviled eggs 10 minutes
Servings Prep Time
12 deviled eggs 10 minutes
Pickle Deviled Eggs
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I really like deviled eggs, and this sounds like a very version. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
12 deviled eggs 10 minutes
Servings Prep Time
12 deviled eggs 10 minutes
Ingredients
Servings: deviled eggs
Instructions
  1. Peel the eggs and cut in half lengthwise, remove the yolks and place those in a mixing bowl, place the egg halves on a serving tray.
  2. To the yolks, add the mayo, chopped pickles and pickle juice, dill, and mustard. Mash with a fork until mixed well and creamy. Taste and season with salt and pepper to your liking.
  3. Fill the halved eggs with the yolk mixture. Garnish with a slice or two of thinly sliced pickle, then a light sprinkle of paprika, and just a list sprinkle of chopped dill. Refrigerate for at least an hour or two before serving.
Recipe Notes

Low cost.

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

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

Avocado Egg Salad Sandwich

Avocado Egg Salad Sandwich
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Sounds good, I will have to make these.
Servings Prep Time
2-4 servings 5 minutes
Servings Prep Time
2-4 servings 5 minutes
Avocado Egg Salad Sandwich
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Sounds good, I will have to make these.
Servings Prep Time
2-4 servings 5 minutes
Servings Prep Time
2-4 servings 5 minutes
Ingredients
Servings: servings
Instructions
  1. Add everything except the avocado to a medium size bowl and mix to combine. Add the avocado and mix that in.
  2. Spread on bread of your choice, top with another slice of bread, enjoy.
Recipe Notes

Low cost.

Shortcut: Perfect Hard Boiled Chicken Eggs.

Variant: Add a pinch of curry powder.

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

Macaroni Salad II

Macaroni Salad II
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Sounds like a great alternative. On my to cook list.
Servings Prep Time
6 servings as a side 10 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings as a side 10 minutes
Cook Time
10 minutes
Macaroni Salad II
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Sounds like a great alternative. On my to cook list.
Servings Prep Time
6 servings as a side 10 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings as a side 10 minutes
Cook Time
10 minutes
Ingredients
Servings: servings as a side
Instructions
  1. Heat a pot of salted water to boiling, add and cook the macaroni until tender, drain and rinse under cold water, set aside to cool.
  2. In a large mixing bowl, whisk together the mayo, vinegar, sugar, mustard, and garlic until smooth the add the onion, celery, bell pepper, eggs, and parsley. Mix to combine then add the pasta and mix to coat, then add the mayo and mix to coat.
  3. Refrigerate for several hours before serving as a side dish.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Beer Battered Green Chile Strips

Beer Battered Green Chile Strips
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No Hatch Green Chilies where I live so I will go with a large green chili variety available in Tesco. The dipping sauce for this sounds wonderful as well.
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Beer Battered Green Chile Strips
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No Hatch Green Chilies where I live so I will go with a large green chili variety available in Tesco. The dipping sauce for this sounds wonderful as well.
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Ingredients
For the Chili Strips
For the Dipping Sauce
Servings: servings
Instructions
For the Dipping Sauce
  1. Mix all the Dipping Sauce ingredients in a small bowl, refrigerate until use.
For the Chili Strips
  1. Prepare the chilies first, roast, then remove the skins, seeds, and stems. Cutting lengthwise, cut as many 1/4 inch strips from the chilies, set aside.
  2. In a large deep pan heat the oil to hot but not smoking. While the oil is heating, prepare a plate with paper towels as a place to drain the chili strips on when removed from the oil.
  3. Pour beer, flour, baking powder, salt as desired, and pepper in a medium size mixing bowl and whisk well until there are no more lumps in the batter.
  4. When the oil is hot, working in batches, dredge the chili strips in the batter and fry in the oil until golden brown, remove to the paper towel lined plate to drain, repeat for remaining batches.
  5. Serve with the dipping sauce.
Recipe Notes

Low cost.

Provided courtesy of good friend, Jerry Juliana.
United States.