Basic Salmon Patties
Basic Salmon Patties
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
When I was growing up, these were a common staple for a dinner. Here is Thailand, the large cans of salmon are very high priced, so I will work this up with frozen salmon that I steam and will come up with a cost per serving when I make this. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
2-3 servings 10-30 minutes
Cook Time
10 minutes
Servings Prep Time
2-3 servings 10-30 minutes
Cook Time
10 minutes
Basic Salmon Patties
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
When I was growing up, these were a common staple for a dinner. Here is Thailand, the large cans of salmon are very high priced, so I will work this up with frozen salmon that I steam and will come up with a cost per serving when I make this. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
2-3 servings 10-30 minutes
Cook Time
10 minutes
Servings Prep Time
2-3 servings 10-30 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Mix together in a large bowl, the salmon, spring onion, dill, breadcrumbs, mayo, juice, mustard, egg and season with salt and pepper as desired. Form into 4-5 patties.
  2. Heat a large skillet with a splash of oil, when the oil is hot, cook the patties (in batches if needed) about 3-4 minutes per side or until nice and golden brown on each side.
  3. Serve with mashed potatoes, pasta, or rice and a vegetable for a nice meal.
Recipe Notes

I will price this when I steam some salmon, for now I will say fair priced.

Shortcuts: Steamed SalmonBreadcrumbs.

Adapted from an internet recipe.

Buttery Baked Shrimp
Buttery Baked Shrimp
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds like a really good way to prepare shrimp, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
8-12 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
8-12 minutes
Buttery Baked Shrimp
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds like a really good way to prepare shrimp, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
8-12 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
8-12 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 200 C. Line a baking sheet with foil, lightly oil the foil or spray with a oil mister.
  2. Set out 3 shallow bowls, in the 1st bowl add the flour, Old Bay seasoning, salt and pepper and mix together. 2nd bowl add the egg whites and milk and mix together. 3rd bowl add the panko.
  3. Dip a prawn or shrimp in the flour, egg, then panko, and place on the prepared baking sheet. Repeat for remaining prawn. If you have an oil mister, spritz the prawn lightly with olive oil, if no mister, just lightly drizzle some olive oil over the shrimp.
  4. Bake for 8 to 12 minutes, turning once, or until the prawn turn pink (sacrifice one to check) and the coating is golden brown.
  5. Serve with rice or pasta.
Recipe Notes

I will price this next time I get some large prawn. I will list this as Fair Value for now.

Shortcut: Old Bay Seasoning.

Variant: 1. Use Italian breadcrumbs in place of panko.

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

Sriracha Meatloaf Sandwiches
Sriracha Meatloaf Sandwiches
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds good as a sandwich or even as a meatloaf. On my to cook list.
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Sriracha Meatloaf Sandwiches
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds good as a sandwich or even as a meatloaf. On my to cook list.
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Ingredients
For Serving
Servings: servings
Instructions
  1. Preheat your oven to 190 C and line a baking sheet with parchment paper. Mix together the Sriracha and ketchup in a small bowl, set aside.
  2. In a large mixing bowl, add the ground meats, shredded onion, carrot, parsley, garlic, parsley, panko, egg, and salt and pepper as desired, mix together with a large spoon until just combined. Add 1/2 cup of the ketchup mixture and mix that in, use your hands for this.
  3. Divide the meat mixture into 4 portions, place each portion onto the parchment paper and shape 1 inch high in either a square or circle. Spread 1 tablespoon of ketchup mixture on each patty and bake for 20 minutes.
  4. Toast the sandwich rolls or one side of each slice of bread if using that. Assemble the sandwiches as, spread mayo on each slice of bread or roll, then lettuce leaves, meatloaf burger, another spoon of ketchup sauce, then onion and tomato, top with remaining bread or roll, serve.
Recipe Notes

Figure about 100 Baht/500 grams for beef and 60 Baht/500 grams for pork. For 4 servings, this is about $1.18 per serving.

Adapted from an internet recipe.

Salmon Cakes
Salmon Cakes
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This not only sounds really good, it is good! I have not had salmon patties (cakes) in many years, made these on 11 Aug 2017, outstanding. This can be an appetizer, or for me, a main dish with a side vegetable. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-25 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-25 minutes
Salmon Cakes
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This not only sounds really good, it is good! I have not had salmon patties (cakes) in many years, made these on 11 Aug 2017, outstanding. This can be an appetizer, or for me, a main dish with a side vegetable. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-25 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-25 minutes
Ingredients
Servings: servings
Instructions
  1. For the salmon, you can use a 500 gram fillet, use 4-5 smaller fillets, use leftover cooked salmon, or even canned salmon, well drained and the approximate weight stated. The salmon has to be cooked and flaked, you can bake or steam the fillets, up to you. Season with garlic salt and black pepper before cooking, if baking, brush with olive oil as well. Let the salmon cool to room temperature. Then flake the salmon with two forks and remove and discard the skin and any bones, depending on the cut you use.
  2. In a medium skillet over medium heat, heat a tablespoon of olive oil, 1 tablespoon of butter and the onion and bell pepper. Cook until softened and starting to turn golden brown, about 6 to 8 minutes then remove from heat.
  3. In a large bowl, and the salmon, bread crumbs, eggs, mayo, Worcestershire sauce, 1 tsp garlic salt, 1/4 teaspoon of black pepper, and parsley. Stir to combine.
  4. Add the onion and bell pepper, and mix that in then form into 13-14 patties. You can use either large tablespoons of the mixture or use an ice cream scoop. Flatten the portion out and form into about 1/2 inch thick patties.
  5. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large non stick skillet over medium heat and once butter is done sizzling, add half of the salmon cakes and fry for 3 to 4 min per side or until golden brown. If salmon cakes brown too quickly, reduce heat. Remove to a paper towel lined plate to drain. Add remaining oil and butter and repeat cooking remaining salmon cakes.
  6. Serve with a tartar sauce or dipping sauces of your preference.
Recipe Notes

Four 140 gram fillets is 96 Baht each and is 560 grams. For 4 servings, this is about $2.82 per serving. High cost for Thailand, should be much less in the US or where fresh or even canned salmon is available. Great flavor and would be great for visiting friends and family.

Shortcut: Steamed Salmon.

Inspired by the recipe Salmon Cakes (Salmon Patties) from Natasha's Kitchen.

Chicken and Mushroom Patties (Kotlety)
Chicken and Mushroom Patties (Kotlety)
Yum
Votes: 2
Rating: 3.5
You:
Rate this recipe!
Print Recipe
Kotleti is Russian meat cakes that are juicy and delicious due to the mushrooms. These are unbelievably delicious! I made these on 26 July 2017, excellent, even my wife who does not care for chicken, loved these. Juicy patties and a wonderful flavor from the mushrooms.
Servings Prep Time
18-20 3 inch patties 10 minutes
Cook Time
20 minutes
Servings Prep Time
18-20 3 inch patties 10 minutes
Cook Time
20 minutes
Chicken and Mushroom Patties (Kotlety)
Yum
Votes: 2
Rating: 3.5
You:
Rate this recipe!
Print Recipe
Kotleti is Russian meat cakes that are juicy and delicious due to the mushrooms. These are unbelievably delicious! I made these on 26 July 2017, excellent, even my wife who does not care for chicken, loved these. Juicy patties and a wonderful flavor from the mushrooms.
Servings Prep Time
18-20 3 inch patties 10 minutes
Cook Time
20 minutes
Servings Prep Time
18-20 3 inch patties 10 minutes
Cook Time
20 minutes
Ingredients
Servings: 3 inch patties
Instructions
  1. For the mushrooms, White Button or Cremini (which is a brown button mushroom) work well. For those in Thailand, think White Shimeji or Buna Shimeji (brown) mushrooms or Shiitake mushrooms. White Log mushrooms may work as well. The types that probably would not work well in this recipe is Ear Wood, Enoki, or King Oyster mushrooms. For this recipe I used mostly Buna Shimeji and Shiitake mushrooms.
  2. Slice/chop the mushrooms and cook in a non stick pan with 2 tablespoons of heated olive oil. Cook until lightly browned and softened and most of the water is cooked off. Drain.
  3. Add the cooked mushrooms into a food processor and mince, or if grinding the chicken yourself, just run them through the grinder. If you really have time, mince yourself by hand if desired. (I course ground chicken thighs then simply ran the mushrooms through the grinder right after the chicken was run through.)
  4. In a large bowl, add the chicken, the mushrooms, onion, eggs, panko, salt and pepper, mix to combine. I just used a large spoon, it mixes very easily.
  5. Use an ice cream scoop to make perfect size small patties, hand shape into 2-3 inches across for fritters , or just make larger patties for say a sandwich roll.
  6. In a large non stick pan, heat a splash of olive oil, add the patties, cover and cook about 3-4 minutes per side. When golden brown on each side, remove to paper towels to drain.
  7. Serve with a dipping sauce of your choice, or if you make lager patties, enjoy on a sandwich roll with lettuce and mayo.
Recipe Notes

I will price this when I get the rate for 500 grams of mushrooms. I will estimate right now, low cost.

Variants: Think large patties, use on a sandwich roll or hamburger bun, dress with lettuce and mayo.

This recipe for Chicken & Mushroom Patties is from Natasha's Kitchen.

Creamy Chicken Cordon Bleu Casserole III
Creamy Chicken Cordon Bleu Casserole III
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds like another winner of a casserole, on my to cook list for sure, hard to go wrong with a casserole, especially one with chicken, ham, cheese and white sauce.
Servings Prep Time
12 servings 20-30 minutes
Cook Time
45 minutes
Servings Prep Time
12 servings 20-30 minutes
Cook Time
45 minutes
Creamy Chicken Cordon Bleu Casserole III
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds like another winner of a casserole, on my to cook list for sure, hard to go wrong with a casserole, especially one with chicken, ham, cheese and white sauce.
Servings Prep Time
12 servings 20-30 minutes
Cook Time
45 minutes
Servings Prep Time
12 servings 20-30 minutes
Cook Time
45 minutes
Ingredients
For the Casserole
  • 5-6 cups chicken cooked, shredded, breasts, thighs
  • 250 grams ham sliced, thin sliced is perfect
  • 2 cups Swiss cheese shredded
For the White Sauce
For the Topping
Servings: servings
Instructions
For the Casserole
  1. Preheat your oven to 180 C. Butter 9x13 baking dish. Put the chicken evenly in the bottom of the dish, layer the ham, then sprinkle with the cheese. Set aside.
For the White Sauce
  1. Melt the butter in a medium size sauce pan over medium heat, once the butter is melted, add all the flour stir to make a thick roux, will look like thick paste.
  2. Once it is smooth and bubbly, slowly pour in the milk while whisking to make a smooth sauce. Continue to cook over medium heat, stirring constantly until the sauce thickens.
  3. Whisk in the lemon juice, mustard, salt, paprika, and pepper. Bring the sauce barely to a boil then remove from heat and pour over over the cheese in the dish.
For the Topping
  1. Melt the butter in a medium size sauce pan, when the butter is melted, mix in the panko, salt and lemon pepper. Sprinkle on top of the casserole.
  2. Bake uncovered for 45 minutes or until the top is just starting to brown up. Let cool for 10-15 minutes before serving.
Recipe Notes

I will price this when I make it due to the amount of chicken needed, I will have to determine what that is. I will estimate low cost for now and will revise that after I make this.

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

Chicken Parmesan Casserole
Chicken Parmesan Casserole
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds good and tasty, looking forward to making this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
6-8 servings 15 minutes
Cook Time
45 minutes
Chicken Parmesan Casserole
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds good and tasty, looking forward to making this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
6-8 servings 15 minutes
Cook Time
45 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C. Grease a 7x11­ baking dish with butter. Place the chopped chicken into the dish and season with salt, pepper and garlic powder, mix.
  2. Pour the pasta sauce over the top and stir to mix. Sprinkle the two cheeses over the top of the chicken and sauce.
  3. In a small bowl, combine the panko, herbs, and olive oil. Spread the seasoned panko evenly over the top of the cheese layer.
  4. Cover with foil and bake for 30 minutes. Remove foil and continue to bake for an additional 15 minutes, until the chicken has cooked through and the casserole has begun to brown and is bubbling. Serve over spaghetti or pasta of your choice.
Recipe Notes

The chicken will run about 73 Baht/kilo. Figure about 75 Baht for the Parmesan, and 142 Baht/200 grams of Mozzarella. For 6 servings, this is about $1.42 per serving.

Shortcut: Pasta Sauce.

Adapted from an internet recipe.

Crab Cakes I
Crab Cakes I
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
These sound delicious! On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
3-6 servings 1 1/2 hours
Cook Time
10-20 minutes
Servings Prep Time
3-6 servings 1 1/2 hours
Cook Time
10-20 minutes
Crab Cakes I
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
These sound delicious! On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
3-6 servings 1 1/2 hours
Cook Time
10-20 minutes
Servings Prep Time
3-6 servings 1 1/2 hours
Cook Time
10-20 minutes
Ingredients
Servings: servings
Instructions
  1. Line a baking sheet with foil, set aside.
  2. Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, celery, and parsley in a large bowl and mix well.
  3. Check the crab meat for any shell, Add the crab and panko, gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes, about 1/2 cup each, and place on the baking sheet. Cover with plastic wrap and refrigerate for at least 1 hour.
  4. Preheat a large nonstick pan on medium heat and coat with the cooking oil. When oil is hot, place crab cakes in the pan and cook until golden brown, about 3-5 minutes per side.
  5. Serve with tartar sauce or lemon wedges.
Recipe Notes

I cannot price this until I buy a load of crab and shell them to get 500 grams. Crabs from a local fisherman would be the cheapest, buying canned or frozen would be costly.

Shortcuts: Old Bay Seasoning, Tartar Sauce.

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

Thai Chicken Meatball Curry with Coconut Rice
Thai Chicken Meatball Curry with Coconut Rice
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Meatballs in curry, getting hungry now. This sounds like a great dish. You need curry paste for this, not curry powder.
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Thai Chicken Meatball Curry with Coconut Rice
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Meatballs in curry, getting hungry now. This sounds like a great dish. You need curry paste for this, not curry powder.
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Ingredients
For the Meatballs
For the Curry
For the Coconut Rice
Servings: servings
Instructions
  1. Combine the Meatball Ingredients. With wet hands (this helps to keep the chicken from sticking to your hands) form golf-ball sized meatballs. Place the meatballs on a tray lined with parchment paper and chill in the refrigerator until ready to use.
  2. Heat a large frying pan and fry the meatballs in a neutral oil, I would use rice bran or coconut oil, until they are browned all over. Remove from the pan and set aside.
  3. Discard all but 2 tablespoons of the oil, and add the carrots and curry paste to the pan, cooking until the curry is slightly toasted. Add the garlic, fry for 10 seconds then add the coconut milk and chicken stock. Add the fish sauce, soy sauce, sugar and Thai chili and whisk to combine.
  4. Add the meatballs back into the pan and allow to simmer for 10 minutes before adding the snow peas and baby corn. Simmer for another 5 minutes.
  5. Serve the curry over coconut rice or in a lettuce cup. Garnish with sliced chilies, chopped cilantro, Thai basil, chopped peanuts and a lime wedge.
Recipe Notes

The chicken will cost about 75 Baht, if grinding yourself, go with a mixture of breasts and thighs. For 4 servings, this is about 55 cents per serving.

Shortcut: Coconut Rice.

Variants: If I was a betting man, I would say Beef or Pork Meatballs could be used as well. Now if you use curry powder instead of curry paste, you will change up the overall taste and make it more of an Indian dish.

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

Slow Cooker Orange Chicken III
Slow Cooker Orange Chicken III
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds very nice, common ingredients as well. On my to cook list.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
3-6 hours
Servings Prep Time
4-6 servings 20 minutes
Cook Time
3-6 hours
Slow Cooker Orange Chicken III
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds very nice, common ingredients as well. On my to cook list.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
3-6 hours
Servings Prep Time
4-6 servings 20 minutes
Cook Time
3-6 hours
Ingredients
Servings: servings
Instructions
  1. In a bowl mix the egg with the milk.
  2. In another bowl, mix the flour and panko together. In 5-10 piece batches, soak chicken chunks in milk mixture then roll in flour mixture, then dip in milk again, then roll in the flour mixture. Do this until all the chicken is coated. This builds up a nice coating on the chicken.
  3. In a large skillet, heat the olive oil and brown your chicken on all sides. You will not be fully cooking the chicken, just giving it a nice brown color. Place the chicken pieces into your slow cooker.
  4. In another small bowl, mix together the orange juice, brown sugar, vinegar, salt, and ketchup, add more sugar if you want a sweeter taste. Pour the sauce over the chicken and carefully toss to coat the chicken pieces.
  5. Cover and cook on Low setting for 6 hours or High setting for 3 hours. Serve over steamed rice.
Recipe Notes

Chicken breasts will cost about 50 Baht/750 grams. For 4 servings, this is about 37 cents per serving.

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