Deviled Egg Pasta Salad
Deviled Egg Pasta Salad
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I love deviled eggs and pasta salads, and this recipe interested me. I made this on 22 May 2018, and the taste is excellent. Links to the shortcuts are listed in the Recipe Notes section.
Prep Time
30 minutes
Passive Time
2-3 hours
Prep Time
30 minutes
Passive Time
2-3 hours
Deviled Egg Pasta Salad
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Votes: 1
Rating: 5
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Rate this recipe!
Print Recipe
I love deviled eggs and pasta salads, and this recipe interested me. I made this on 22 May 2018, and the taste is excellent. Links to the shortcuts are listed in the Recipe Notes section.
Prep Time
30 minutes
Passive Time
2-3 hours
Prep Time
30 minutes
Passive Time
2-3 hours
Ingredients
Servings:
Instructions
  1. Cook the pasta in a pot of salted water until tender, drain and run under water to cool it down. Add to a large mixing bowl after it is well drained.
  2. Cut the eggs in half, remove yolks and place in a separate bowl. Mash the egg yolks with a fork and set aside. chop the egg whites and add to the pasta.
  3. Add the pickles (I used 6 spears from a pint jar), onion, celery, and olives.
  4. Add the salt, pepper, mustard, mayo, paprika, and the mashed yolks.
  5. Mix together until well coated. I use a large pot to mix everything, then transfer to a smaller mixing bowl to chill.
  6. Refrigerate for at least 2-3 hours before serving.
  7. Garnish with a light sprinkling of paprika if desired. Serve and enjoy.
Recipe Notes

Low cost.

Shortcuts: Fridge Dill Pickles, Perfect Hard Boiled Eggs.

Variant: 1. Top with sliced hard boiled eggs before serving.

Adapted from an internet recipe.

Olive Salad
Olive Salad
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This is a new one for me, I have never heard of this but it sounds really good. I made this on 6 April 2018, very good combination of flavors.
Servings Prep Time
8 servings 10 minutes
Servings Prep Time
8 servings 10 minutes
Olive Salad
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This is a new one for me, I have never heard of this but it sounds really good. I made this on 6 April 2018, very good combination of flavors.
Servings Prep Time
8 servings 10 minutes
Servings Prep Time
8 servings 10 minutes
Ingredients
Servings: servings
Instructions
  1. Add all the items to a large mixing bowl, toss to coat everything.
  2. I also added some crumbled Feta cheese.
  3. Cover and place in the fridge for 2-3 hours to chill and allow the flavors to blend.
  4. Will keep for up to a week in the fridge. This is great as a side dish, a topping on burgers, etc.
Recipe Notes

One can of black olives will cost 78 Baht, 1 jar or green olives 74 Baht, and one can of mushrooms will cost 70 Baht. For 8 servings this is about 87 cents per serving.

Variant: 1. Add Feta cheese.

Adapted from an internet recipe. 

Greek Salad & Dressing
Greek Salad & Dressing
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Sounds really good, on my to make list.
Servings Prep Time
4 servings 15 minutes
Servings Prep Time
4 servings 15 minutes
Greek Salad & Dressing
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Sounds really good, on my to make list.
Servings Prep Time
4 servings 15 minutes
Servings Prep Time
4 servings 15 minutes
Ingredients
For the Salad
For the Dressing
Servings: servings
Instructions
  1. In a large mixing bowl, whisk together the vinegar, juice, and oregano. When combined, slowly whisk in the olive. Taste and season with salt and pepper as desired.
  2. To the large mixing bowl, add the tomatoes, cucumber, olives, and red onion and toss to coat well.
  3. Fold in the Feta cheese, cover and refrigerate for 1-2 hours before serving.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Make Ahead Greek Pasta Salad
Make Ahead Greek Pasta Salad
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Rating: 5
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This is a make the day before you serve salad, or at a minimum, prepare in the morning for serving with the evening meal, the flavors need time to blend. I made this on 26 Dec 2017, tasted 6 hours later for dinner, outstanding, very well liked by my Thai wife as well.
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Make Ahead Greek Pasta Salad
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Votes: 1
Rating: 5
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This is a make the day before you serve salad, or at a minimum, prepare in the morning for serving with the evening meal, the flavors need time to blend. I made this on 26 Dec 2017, tasted 6 hours later for dinner, outstanding, very well liked by my Thai wife 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 Salad
For the Dressing
Servings: servings
Instructions
  1. Heat a pot of salted water to boiling, add the pasta and cook until tender, drain well.
  2. While the pasta is cooking, mix together the Dressing ingredients in a good sized mixing bowl.
  3. After the pasta is well drained and cooled a bit, add it to the dressing along with the rest of the Salad ingredients except the cheese. Toss well to coat everything.
  4. Now add the cheese and fold that, then cover and refrigerate for at least 6 hours or overnight.
  5. Serve as a side, or in my opinion, as a main dish as that is what I will probably do.
Recipe Notes

I cannot price pepperoni at this time, I used a 150 gram pack of smoked ham for 90 Baht. For the Feta, that is 150 Baht for 275 grams, use half the package (75 Baht), cut the block in half and crumble that for right about a cup. Based on the Feta and smoked ham, for 4 servings, this is about $1.22 per serving.

Variants: 1. In place of pepperoni, use thin sliced smoked ham. 2. Use what you have, like a whole bell pepper instead of cup, or a package of pepperoni or smoked ham, like a cup or so, etc.

Adapted from an internet recipe.

Creamy Chicken Spaghetti Casserole
Creamy Chicken Spaghetti Casserole
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This sounds like a wonderful meal, but does take some time, this recipe will take you through cooking a whole chicken, making the sauce, and baking.
Servings
8 servings
Servings
8 servings
Creamy Chicken Spaghetti Casserole
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This sounds like a wonderful meal, but does take some time, this recipe will take you through cooking a whole chicken, making the sauce, and baking.
Servings
8 servings
Servings
8 servings
Ingredients
For the Shredded Chicken and Broth
For the Sauce
Servings: servings
Instructions
For the Shredded Chicken and Broth
  1. In a big pot, place a chicken that had been cleaned. Add the halved onion (no need to remove the skin) as well as about 7 cloves of smashed garlic (also no need to remove the skin) and a sprig or two of rosemary. Simmer this for about 40 minutes.
  2. At the end of 40 minutes, you should have an aromatic broth and a chicken that is completely cooked through. Discard the onion, garlic and rosemary and place the chicken in a bowl to cool. Once the chicken has cooled, remove the skin and bones and shred the meat. Set this aside. (For juicier chicken, let the chicken cool while in the pot, then remove it to debone.)
For the Sauce
  1. In a large skillet, add some butter and olive oil. Saute the onions until they became soft and slightly translucent. Add the minced garlic, stir for about 30 seconds then add the mushrooms. Once the mushrooms have softened a little, add the white wine (or stock) and continue cooking the mushrooms until almost all the water has evaporated. Set this aside.
  2. Bring the broth back to boil and cook the broken spaghetti for 10 minutes (3 minutes less than the time stated on the pack). Once cooked, drain the spaghetti (reserve the stock) and set it aside.
  3. Now for the fun part. In a large skillet, add the butter. Once the butter has melted, add the flour. With a hand whisk, whisk the flour to allow the flour to cook through. Then add the stock, then the milk, whisking all the while. Then add the wine (or stock), and salt and pepper to taste.
  4. Leave the sauce to cook and thicken. Turn off the heat and add the cheese. Stir continuously until all the cheese has melted. Then add the mushrooms and chicken to the sauce and mix. Then add the spaghetti. Mix well.
  5. Transfer the spaghetti and sauce to a 9×13-inch casserole dish. Sprinkle additional Parmesan cheese on top. Bake at 180°C for about 30 minutes, or until the top has turned a delicious shade of golden brown.
  6. Scatter some chopped parsley on the spaghetti casserole if desired. Serve it with a salad or warm crusty chunks of garlic bread. Or just enjoy a as it is.
Recipe Notes

A whole chicken costs between 200 and 250 Baht depending on where you get it from. The 1 cup of Parmesan will run about 200 Baht. Using the high end of the chicken at 250 Baht, this comes out to about $1.65 per serving for 8 servings. Not an overly expensive meal.

Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.