Bleu Cheese Bacon Mac & Cheese
Bleu Cheese Bacon Mac & Cheese
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Bacon and Bleu cheese, and mac, I think we have a winner here! On my to cook list.
Servings Prep Time
3-4 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
3-4 servings 10 minutes
Cook Time
30 minutes
Bleu Cheese Bacon Mac & Cheese
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Bacon and Bleu cheese, and mac, I think we have a winner here! On my to cook list.
Servings Prep Time
3-4 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
3-4 servings 10 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. In a bowl, whisk together the evaporated milk, egg, salt, pepper, and cayenne until combined then set aside.
  2. In a large pot of salted boiling water, cook the pasta until just tender, drain, and return to pot and add the butter and reduce the temp to low, toss the pasta until the butter is melted. Pour in the milk mixture and stir until well mixed. Raise the heat to medium, stirring occasionally for about 3 to 5 minutes or until the sauce comes to a simmer.
  3. Remove the pot from heat and stir in both cheeses until melted and mixed in, then stir in the bacon.
  4. Serve, garnish additional bacon and Bleu cheese if desired.
Recipe Notes

Bacon would cost about 150 Baht, the Bleu cheese about 150 Baht, and the Cheddar about 90 Baht. For 3 servings, this is about $3.82 per serving, not a cheap meal but sounds really good for a once in a while treat.

Adapted from an internet recipe.

Crab Mac & Cheese
Crab Mac & Cheese
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This sounds absolutely delicious. On my to cook list.
Servings Prep Time
6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
30 minutes
Crab Mac & Cheese
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This sounds absolutely delicious. On my to cook list.
Servings Prep Time
6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 190 C. Cook the pasta in a pot of boiling salted water until just tender, drain well and return to the pot.
  2. While the pasta is cooking, heat a large skillet over medium heat and melt the butter. Add the shallot and garlic and cook until fragrant and softened, about 3 minutes. Add flour and whisk until combined and golden brown, about 1 minute. Add milk and season with salt and pepper to your liking. Simmer 2 minutes, until sauce is thickened and smooth.
  3. Stir in 1/2 of the white cheddar and mozzarella until melted then remove from heat.
  4. Add the sauce and crab meat to the pot with cooked pasta and stir until completely combined. Pour into a large baking dish, sprinkle with the remaining Cheddar and parsley and bake until bubbly, about 20 minutes.
  5. Serve.
Recipe Notes

I cannot price this until I get a price on 500 grams of lump crab meat. I will say fair cost for now.

Variant: I will play around with this also using imitation crab which would be a cost saver as well.

Adapted from an internet recipe.

Breakfast Sliders
Breakfast Sliders
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Sliders are essentially small burgers/sandwiches, often made using dinner rolls. Tesco has the 12 pack of rolls. This slider recipe sounds great.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Breakfast Sliders
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Sliders are essentially small burgers/sandwiches, often made using dinner rolls. Tesco has the 12 pack of rolls. This slider recipe sounds great.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C. Slice the rolls in half lengthwise, slice the entire package at one time, not individually. Place the bottom half in a 9x13 baking dish.
  2. Spread the scrambled eggs on the layer of rolls, then the ham slices, then the cheese slices, then the bacon.
  3. Place the top layer of the rolls on the top, brush with melted butter and sprinkle with black pepper to your liking. Bake for 20 minutes.
  4. Slice into individual sliders, serve, and watch your fingers!
Recipe Notes

The rolls at Tesco are 40 Baht, the bacon, maybe 50 Baht. Cheese I will estimate at 50 Baht. For 4 servings, this is about $1.03 per serving.

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

Beer Battered Hatch Green Chili Rellenos
Beer Battered Hatch Green Chili Rellenos
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This recipe comes to me from my Hatch Green Chili loving friend in the US. It does sound good, and this is served with a green chili sauce as well or optionally a Thai green chili sauce. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
20 minutes
Beer Battered Hatch Green Chili Rellenos
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This recipe comes to me from my Hatch Green Chili loving friend in the US. It does sound good, and this is served with a green chili sauce as well or optionally a Thai green chili sauce. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Roast the chilies or large green peppers from Tesco until charred, then remove skin, split open and remove seeds. Feel free to use a grill or broiler.
  2. To make the beer batter, pour 1 cup of beer into a large mixing bowl and add 1/2 cup of flour, onion powder, garlic powder, and salt. Mix until the flour is mixed evenly with the beer. Slowly add more beer in stages until a smooth consistency, you may not need to use all of the beer.
  3. Place the remaining flour in a plate. Cut the cheese into strips that will fit inside the chilies.
  4. Take previously roasted chilies and carefully insert one strip of cheese into each one. Secure cheese to chili by using one toothpick on the top and one at the bottom of each chili.
  5. Heat the cooking oil to hot but not smoking.
  6. Place one chili into the beer batter, then onto the flour on the plate and cover with flour, then place in the hot oil. Fry until golden brown on one side, then carefully turn it over and fry the other side until golden brown. Repeat with the remaining chilies.
  7. Serve with black beans or refried beans on the side, and topped with green chili sauce if desired. When I make these I will use a Thai green chili sauce.
Recipe Notes

Only expensive part is the cheese, going with 170 grams, that about 120 Baht. For 4 servings, this is about 88 cents per serving.

Shortcut: Thai Green Chili Sauce.

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

Cheesy Stove Top Pasta
Cheesy Stove Top Pasta
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Sounds really good and is open to changes to suit your taste. This is not a cheap meal based on the cheese used.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
6-8 servings 10 minutes
Cook Time
30 minutes
Cheesy Stove Top Pasta
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Sounds really good and is open to changes to suit your taste. This is not a cheap meal based on the cheese used.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
6-8 servings 10 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Cook the pasta in a pot of boiling water until just tender, drain and set aside.
  2. In large saucepan over medium low heat melt the butter. Whisk in flour and cook until smooth and lightly bubbling. Slowly whisk in the milk and Dijon mustard and continue cooking over low heat until it is thicken, stirring often, about 5 minutes. Whisk in the cream cheese and continue cooking over low heat until melted, then slowly add both Cheddars until melted, whisking frequently. Whisk in Sriracha sauce. Mix in the pasta and serve.
Recipe Notes

Cream cheese will be about 30 Baht for 1/4 of a standard block. Cheddar will cost about 180 Baht for a block of 250 grams, figure about 2-2 1/4 cups of shredded, White Cheddar will cost about 90 Baht for 1/2 block shredded (about 1 cup). For 6 servings, this is about $1.47 per serving, overall a fair price.

Variants: Add cooked chopped bacon or cooked and cubed ham, or even add cooked mushrooms.

Adapted from an internet recipe.

Fisherman’s Pie II
Fisherman's Pie II
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I was recently in Phuket and had a very nice lunch near the Ao Por Marina, Fisherman's Pie. This was very good, salmon chunks and shrimp in a cheese sauce topped with more cheese. This is a filling meal. Make sure you remove the tails of the shrimp, unlike the restaurant I visited. This was baked in a bowl and served, I used a glass pie dish, my comments below, recipe slightly modified on my findings.
Servings Prep Time
6 servings 20 minutes
Cook Time
1 hour
Servings Prep Time
6 servings 20 minutes
Cook Time
1 hour
Fisherman's Pie II
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I was recently in Phuket and had a very nice lunch near the Ao Por Marina, Fisherman's Pie. This was very good, salmon chunks and shrimp in a cheese sauce topped with more cheese. This is a filling meal. Make sure you remove the tails of the shrimp, unlike the restaurant I visited. This was baked in a bowl and served, I used a glass pie dish, my comments below, recipe slightly modified on my findings.
Servings Prep Time
6 servings 20 minutes
Cook Time
1 hour
Servings Prep Time
6 servings 20 minutes
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 190 C. Put the fish chunks and shrimp in a baking dish, set aside. (I used a glass pie dish.)
  2. Melt butter in a saucepan over medium low heat. Whisk in flour, and stir until the mixture becomes paste like and light golden brown, 2 to 5 minutes.
  3. Gradually whisk warm milk into the flour mixture and bring to a simmer over medium heat. Whisk until the sauce is thick and smooth, about 5 minutes. Whisk in 1 cup of white Cheddar cheese, then mix onion, salt and pepper, and garlic into the sauce. If sauce is too thick, stir in more warm milk, 1 tablespoon at a time.
  4. Pour sauce over the fish and shrimp in the baking dish.
  5. Bake for 30 minutes.
  6. Then sprinkle with the remaining 2 cups cheese. Continue baking until fish is easily flaked with a fork, about 15 to 20 minutes more and the cheese should be a nice golden brown. Remove from oven, let rest for 5 minutes, serve with a green salad for a great meal.
Recipe Notes

For starters, this is not a $1 dollar meal. The salmon price is what I know from the Tesco website, I have not bought salmon here in Thailand yet.

Tesco has salmon for 1 piece of 250 grams for 155 Baht, this is 310 Baht for 500 grams for the recipe, 250 grams of shrimp would cost about 50 Baht in Tesco, if you buy in  local market, you can get for less. The cheese will run about 180 Baht for a 200 gram block, you would need 1 1/2 of these. This comes out to about $3 per serving for 6 people. If you use white fish in place of salmon, and buy shrimp from a local market, you can reduce this to less than half. Overall, the meal is delicious and would be great for visiting family or friends, as written, not really a regular meal to put in the planner.

This is a good fair value meal using whitefish.

Variations would include adding scallops, oyster meat (cook the oysters first), even fresh squid cut into rings, but these will add to the cost of the meal. Also keep in mind, you may need to increase the sauce as well.

Adapted from what I ate and enjoyed in Phuket.

Fisherman’s Pie I
Fisherman's Pie I
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This is traditionally made with cod, I have never seen cod available in Thailand, but any white fish works, think Pangasius or Barramundi, boneless skinless fillets. This sounds really tasty and is on my to cook list.
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Fisherman's Pie I
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This is traditionally made with cod, I have never seen cod available in Thailand, but any white fish works, think Pangasius or Barramundi, boneless skinless fillets. This sounds really tasty and is on my to cook list.
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 190 C. Arrange fish chunks in a single layer in a large baking dish, set aside.
  2. Melt butter in a saucepan over medium-low heat. Whisk in flour, and stir until the mixture becomes paste-like and light golden brown, 2 to 5 minutes.
  3. Gradually whisk warm milk into the flour mixture and bring to a simmer over medium heat. Whisk until the sauce is thick and smooth, about 5 minutes. Whisk in white Cheddar cheese, then mix onion, spinach, salt, and black pepper into the sauce.
  4. Remove saucepan from heat and stir in garlic. If sauce is too thick, stir in more warm milk, 1 tablespoon at a time.
  5. Pour sauce over fish in the baking dish.
  6. Layer mashed potatoes on top.
  7. Bake for 30 minutes, then sprinkle with the yellow Cheddar cheese. Continue baking until fish is easily flaked with a fork, about 15 to 20 minutes more and the cheese should be a nice golden brown. Remove from oven, let rest for 5 minutes, serve with a green salad.
Recipe Notes

Pangasius fillets cost about 60 Baht/500 grams. Barramundi (Giant Sea Perch) costs about 75 Baht/500 grams but you have to fillet them yourself. The cheese is about 180 Baht per block of 200 grams, which would provide the 2 cups needed, either 1 cup of white and 1 cup of yellow, or just go with 2 cups of yellow, divided. This meal (based on Pangasius) would cost about $1.20 per serving. Very reasonable.

Variants would add to the cost but would make a delightful meal for visiting friends and family. Variants could be peeled shrimp, scallops, and even shucked oysters (although with the oysters, I would cook them first before adding to the baking dish).

Adapted from an internet recipe.

Macaroni and Cheese with Cauliflower, Tuna, and Egyptian Roumy Cheese
Macaroni and Cheese with Cauliflower, Tuna, and Egyptian Roumy Cheese
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This sounds good, but the Roumy cheese could prove very difficult to find. If you cannot find this, substitute Romano cheese in its place. With the tuna (best to use fresh tuna you cooked, not canned) and the cauliflower, this is a complete meal. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
35 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
35 minutes
Macaroni and Cheese with Cauliflower, Tuna, and Egyptian Roumy Cheese
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This sounds good, but the Roumy cheese could prove very difficult to find. If you cannot find this, substitute Romano cheese in its place. With the tuna (best to use fresh tuna you cooked, not canned) and the cauliflower, this is a complete meal. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
35 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
35 minutes
Ingredients
Servings: servings
Instructions
  1. Cook the pasta according to the package directions, drain, toss with just a touch of olive oil to prevent sticking, and set aside.
  2. Bring a pot of water up to a rolling boil, add the cauliflower and cook until fork-tender, about 5 minutes, drain and set aside.
  3. Toss together the white Cheddar and Roumy cheeses in a bowl, measure out ¾ cup and reserve it for the topping.
  4. Add the oil to a medium large pot over medium-high heat. Add the onion and cook until softened, but not browned, about 5 minutes, stirring occasionally. Turn the heat down to medium and add the garlic and rosemary; cook 1 minute more, stirring constantly. Whisk in the flour and cook 1 minute, then gradually whisk in the milk; stir in the Worcestershire sauce, salt, and black pepper. Bring to a gentle boil, stirring constantly, and then remove from heat.
  5. Whisk in the cheese, except the reserved amount) until smooth. Stir in the pasta, cauliflower, tuna, and parsley. Taste and season with additional salt and pepper as desired.
  6. Preheat your broiler (counter top ovens, use the top coil) and butter a 9x13-inch baking dish. Pour the pasta mixture into the dish and sprinkle the reserved 3/4 cup of cheese on top. Broil until the cheese melts and is bubbly. Serve.
Recipe Notes

Cheese would be the most costly item here in this recipe, all the rest is minimal. White Cheddar I cannot price, nor the Roumy. Yellow Cheddar, imported from New Zealand will run about 180 Baht for 200 grams. If you cannot find Romano cheese, go with 230 grams of Cheddar. Go with fresh tuna and that will reduce your cost even further, the rule is 1/2 cup of fresh cooked tuna = 1 can of tuna. We'll say 200 Baht for the cheese and 40 baht for a can of tuna, this comes out to about $1.75 per person for 4 meals, and $1.18 per person for 6 meals. Overall, not bad. Fresh tuna would reduce this.

Variants would be, cooked shredded or diced chicken instead of tuna, spring onions instead of parsley (need that green or the dish would look really bland), broccoli instead of or with the cauliflower.

Shortcut: Tuna.

Adapted from an internet recipe.