My Pasta Salad
My Pasta Salad
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Salad bars in Thailand often have hard boiled quail eggs as a choice. I used to get just a bowl of quail eggs and Bleu cheese dressing as my salad, and my daughter and I gobbled these up. So I figured I would take this a step further and make a pasta salad with quail eggs and other salad fixings along with Bleu cheese dressing. I made this on 14 July 2018, and absolutely delicious. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 30 minutes
Passive Time
2-3 hours
Servings Prep Time
8 servings 30 minutes
Passive Time
2-3 hours
My Pasta Salad
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Salad bars in Thailand often have hard boiled quail eggs as a choice. I used to get just a bowl of quail eggs and Bleu cheese dressing as my salad, and my daughter and I gobbled these up. So I figured I would take this a step further and make a pasta salad with quail eggs and other salad fixings along with Bleu cheese dressing. I made this on 14 July 2018, and absolutely delicious. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 30 minutes
Passive Time
2-3 hours
Servings Prep Time
8 servings 30 minutes
Passive Time
2-3 hours
Ingredients
Servings: servings
Instructions
  1. Cook pasta of your choice in a pot of boiling salted water. When tender, drain and run under cold water to stop the cooking process then drain well again and place in a large mixing bowl. I used a mix of spirals and elbows.
  2. Prepare the quail eggs, either using fresh eggs, which is what I do, or use canned eggs. I use 25 fresh eggs which is comparable to canned, which is 23-25 eggs. For canned, just open and drain. For fresh eggs, hard boil them and peel.
  3. Dice the peppers and onion and place in the mixing bowl with the pasta. These are on top of the pasta.
  4. Mix together the pasta, peppers, and onion.
  5. Slice the olives and add to the pasta, gently mix those in. I do this is steps so as not to break up any of the ingredients.
  6. Add the chickpeas and eggs.
  7. Gently mix those into the pasta, then add the dressing, start with 1 cup and gently mix that in, then add 1/2 cup at a time for the consistency you want, the goal is everything coated well but not dripping in dressing.
  8. Cover and place in the fridge until chilled. Serve with any main dish of your choice.
Recipe Notes

Low cost.

Shortcut: Perfect Hard Boiled Quail Eggs.

My own creation.
Thailand.

Stephen Special
Stephen Special
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds really good, and is a modified recipe based on making the mac & cheese from scratch instead of boxed. This seems like a long winded recipe, just read through it, it is not that bad, the homemade part takes a bit more but the results will be much better. On my to cook list for sure. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30-40 minutes
Stephen Special
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds really good, and is a modified recipe based on making the mac & cheese from scratch instead of boxed. This seems like a long winded recipe, just read through it, it is not that bad, the homemade part takes a bit more but the results will be much better. On my to cook list for sure. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30-40 minutes
Ingredients
For the Pasta
For the Remaining Ingredients
Servings: servings
Instructions
  1. Heat a pot of salted water to boiling then cook the pasta until just tender, drain and set aside.
  2. While the water is heating for the pasta and for the pasta to cook, go ahead and heat a large non stick pan then add the bell peppers, onion, and ground beef, when the beef is good and browned, drain, then mix in the taco seasoning and add the drained tuna and mushrooms. Cook until the mushrooms are wilted and softened. Remove from heat and mix into the drained pasta, set aside.
  3. In a medium saucepan set over medium heat, warm the milk until it is simmering then set it aside.
  4. In a large heavy-bottomed stock pot, melt the butter over medium heat. Once the butter has melted, whisk in the flour and cook the mixture, whisking constantly, until it turns light brown in color and has a slightly toasted aroma, about 3 minutes. Whisk in the dry mustard.
  5. Remove the pot from the heat then slowly whisk the warm milk into the flour mixture. Continue whisking constantly to avoid any lumps. (The mixture will become very thick and then thin out gradually until it is smooth.)
  6. Return the pot to the stove over medium-high heat and cook the mixture while whisking constantly until it has thickened enough to coat the back of a spoon, about 2 minutes. Season the mixture with salt and pepper to taste and reduce the heat to medium. Whisk in the Cheddar and Parmesan cheeses until they are melted and the cheese sauce is smooth.
  7. Add the pasta mixture to the cheese sauce and stir to mix together and heat to warm everything through, serve.
Recipe Notes

I will price this after I make it, but for now will say low cost.

Shortcuts: Fresh Tuna, Taco Seasoning Mix.

Provided by Stephen Story and the original recipe is here.

Pea Salad II
Pea Salad II
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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.

Sausage & Bean Casserole
Sausage & Bean Casserole
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This comes from a good friend and sounds delicious! I was hooked when sausage was mentioned. This a flexible recipe, if you don't have Spanish Chorizo, go with more pork sausage, don't have a yellow bell pepper but you have a green one, go with that, see, easy as that. On my to cook list. You can make the baked beans yourself but will another day to the process. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
1 1/2 hours
Servings Prep Time
4-6 servings 15 minutes
Cook Time
1 1/2 hours
Sausage & Bean Casserole
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This comes from a good friend and sounds delicious! I was hooked when sausage was mentioned. This a flexible recipe, if you don't have Spanish Chorizo, go with more pork sausage, don't have a yellow bell pepper but you have a green one, go with that, see, easy as that. On my to cook list. You can make the baked beans yourself but will another day to the process. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
1 1/2 hours
Servings Prep Time
4-6 servings 15 minutes
Cook Time
1 1/2 hours
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C.
  2. In a large oven proof pot, heat the olive oil, when hot, add the onion and cook for 5 minutes then the celery and bell peppers and cook for 5 minutes more, stirring occasionally. Then add the sausages and cook for 5 minutes then stir in the garlic, paprika, cumin, and thyme.
  3. Add the wine, about a quarter bottle, tomatoes and beans. Stir, then cover and place in the oven for 1 to 1 1/2 hours.
  4. Serve with mashed or boiled potatoes and a vegetable.
Recipe Notes

I cannot price this until I buy sausage again. I will base the price on pork sausage only and not chorizo. I will say fair value for now.

Shortcut: Baked Beans.

Provided by Mick at Mick's Feckin Cook Book and the link to this recipe is here.
Scotland.

Shrimp Stuffed Avocado
Shrimp Stuffed Avocado
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds yummy! Avocados are grown here and there is imports, and if you have good friends that have a tree or were lucky enough to get some avocados, you can grow your own. On my to cook list. Seems like a lot of steps but this would come together quickly.
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Shrimp Stuffed Avocado
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds yummy! Avocados are grown here and there is imports, and if you have good friends that have a tree or were lucky enough to get some avocados, you can grow your own. On my to cook list. Seems like a lot of steps but this would come together quickly.
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Ingredients
For the Shrimp
For the Mayo Dressing
For the Lime Sauce
Servings: servings
Instructions
  1. Add the shrimp to a bowl, season with the spices listed for the shrimp, add a splash of olive oil as well, let this marinate while you make the sauces.
  2. Meanwhile, to make the Mayo Dressing, mix together the combining mayo, yogurt, juice of half a lime, orange juice, bell peppers, red onion, a dash of chili pepper, salt and pepper. Set aside.
  3. For the Lime Sauce, combine cilantro, garlic, juice of one lime, a splash of red wine vinegar, olive oil, and salt in a blender. Or mix by hand. Set aside.
  4. Cook the shrimp in a hot pan with a splash of olive oil, once they begin to brown slightly and turn opaque, turn them and cook for 1-2 minutes more. Remove from pan and place on paper towels to drain and cool.
  5. While the shrimp is cooking, halve, pit, and scoop out the whole avocado from the skin using a large spoon. Place lettuce leaves on each plate, top with each piece of avocado.
  6. When the shrimp has cooled, roughly chop and mix into the Mayo Dressing.
  7. Fill avocados with the shrimp filling equally divided between the 4 pieces. Drizzle on the Lime Sauce, serve as an appetizer or side.
Recipe Notes

Shrimp prices can vary a lot, from farm raised to wild caught, choose wisely. Small White Shrimp from Tesco will cost about 80 Baht/500 grams. For 4 servings, this is about 60 cents per serving. Keep in mind, many of these ingredients can be locally sourced.

Adapted from an internet recipe.

Sheet Pan Shrimp Fajitas
Sheet Pan Shrimp Fajitas
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds good, shrimp and peppers together is a good combination. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8-10 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
8-10 servings 15 minutes
Cook Time
15 minutes
Sheet Pan Shrimp Fajitas
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds good, shrimp and peppers together is a good combination. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8-10 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
8-10 servings 15 minutes
Cook Time
15 minutes
Ingredients
Main Ingredients
For Serving
Optional Items as Desired
Servings: servings
Instructions
  1. Preheat oven to 230 C, and prepare a large rimmed baking sheet with a drizzle of olive oil.
  2. In a large mixing bowl, combine all the Main Ingredients until vegetables and shrimp are evenly coated.
  3. Evenly disperse the seasoned shrimp and vegetable mixture on the prepared sheet tray and bake for about 10 minutes.
  4. Turn up the heat to broil, and cook for another 5 minutes or so until the shrimp is pink and firm and the vegetables begin to get a nice char.
  5. Toast the tortillas over an open flame until charred on the edges, and serve everything on the sheet tray. Serve with desired optional toppings.
Recipe Notes

Go with medium white shrimp for 1bout 150 Baht/750 grams. For 8 servings, this is about 60 cents per serving.

Shortcuts: Salsa, Sour Cream.

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

Baked Chili Barramundi
Baked Chili Barramundi
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds real good, you will know Barramundi as Giant Sea Perch, buy them whole and fillet yourself skin on, very easy. The fillet is baked in parchment paper to essentially steam the fish. On my to cook list. Plate size Barramundi are the common size sold in Tesco, figure 1 fish for 2 people, this recipe is listed as 2 servings. This recipe will also step you through the filleting steps as well.
Servings Prep Time
2 servings 15 minutes
Cook Time
20-25 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
20-25 minutes
Baked Chili Barramundi
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds real good, you will know Barramundi as Giant Sea Perch, buy them whole and fillet yourself skin on, very easy. The fillet is baked in parchment paper to essentially steam the fish. On my to cook list. Plate size Barramundi are the common size sold in Tesco, figure 1 fish for 2 people, this recipe is listed as 2 servings. This recipe will also step you through the filleting steps as well.
Servings Prep Time
2 servings 15 minutes
Cook Time
20-25 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
20-25 minutes
Ingredients
Servings: servings
Instructions
  1. First you need to get a Barramundi, these are commonly sold at Tesco but labeled as Giant Sea Perch.
  2. Next thing you need to do is scale the fish. Grab a large spoon, and best to head outside for this part as it is messy. Using your spoon, start at the tail end work towards the head end, scrape the scales off, only takes a few minutes, scale the whole fish.
  3. One your fish is scaled, now you need to fillet it. Using a narrow knife, cut just behind the gill plate then turn the knife 90 degrees so the edge is headed towards the tail, then cut along the back bone to the tail and you have one fillet. Turn the fish over and repeat this. Now you have your two fillets but you have rib bones to remove, you can either scrape them out to leave just a tiny bit of meat or just cut the rib section out, easy! There is no pin bones. Yes, you can eat the skin. This photo is two fillets, skin on, no ribs, ready for cooking.
  4. After filleting the fish, rinse it under the tap. Now feel the skin side and remove stray scales that did not come off with the spoon. This is important as biting into scale is a real appetizer killer. Take each fillet and cut in half so you have two large pieces from each fillet, this reduces the chance of the fillet breaking when you serve.
  5. Slice up some of the bell pepper and then lay out some parchment paper, use one sheet per fillet (two pieces). On one side of each paper, place the two pieces from one fillet, skin side down, season with salt and pepper to your liking then spread on some chili paste, how much you want to use is up to you. After the paste, lay some of the bell pepper slices on each piece, alternating red and yellow. Then fold the paper over the pieces and fold the edges together to seal the fillets in a pouch. Gently place this on a baking sheet and repeat for the other pieces.
  6. Bake for 20-25 minutes, remove from the oven and open one packet to check doneness, fish should easily flake with a fork. Open the packets and gently lift the fillet pieces out with a spatula and plate. Serve with rice or potato salad or even fried potatoes and a vegetable.
Recipe Notes

Barramundi costs around 96 Baht, this is per fish, not per kilo, the price fluctuates as well. For 2 servings from one fish, this is about $1.41 per serving, overall not bad for an excellent tasting fish, and a quickly assembled meal.

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

Brats with Spicy Peppers
Brats with Spicy Peppers
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A few days ago I found out the Tesco in the city is now stocking Brats, local made, not imported. And today, a good friend sent me this recipe. This is a sure sign that I need to fire up the grill and make these. On my to cook list, and soon!
Servings Prep Time
3-5 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
3-5 servings 10 minutes
Cook Time
20-30 minutes
Brats with Spicy Peppers
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A few days ago I found out the Tesco in the city is now stocking Brats, local made, not imported. And today, a good friend sent me this recipe. This is a sure sign that I need to fire up the grill and make these. On my to cook list, and soon!
Servings Prep Time
3-5 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
3-5 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. For a charcoal grill, light your charcoal, for a gas grill, light and heat the grill. You are looking for a temp of 180 to 230 C.
  2. Cut bell peppers into strips lengthwise, dice the large green chili. Cut the onion in half from the top to the root end, then cut each half crosswise into 1/4 inch slices.
  3. In a large disposable foil pan (or a large cast iron pan) over direct medium heat, melt the butter and add the fennel seeds. After a minute or so of the fennel cooking in the butter, add the peppers, chili, and onion, season with salt and pepper to your liking. Mix well with tongs. Cook the vegetables in the pan over direct medium heat, with the lid closed, until tender and turning golden brown in spots, 10 to 15 minutes, stirring occasionally. If the vegetables brown too quickly, slide the pan over indirect heat and cook them there, with the lid closed.
  4. When the vegetables are tender, add the beer and mustard. Mix well with tongs. Slide the pan over indirect heat to keep warm.
  5. Grill the bratwurst over direct medium heat, with the lid closed, until lightly charred on all sides, about 15 minutes, turning them every few minutes and swapping their positions as needed for even cooking. Then move the bratwurst to the pan over indirect heat. Smother them with the peppers and onion, close the lid, and simmer them for about 30 minutes. If the pan is getting too dry, add a little more beer.
  6. Serve them in a bun with the pepper mixture on top.
Recipe Notes

For pricing, go with about 180 Baht for 5 Bratwurst. For 4 servings, this is about $1.33 per serving.

Keep in mind, we are not in Wisconsin here, grill the sausage FIRST, THEN simmer in the beer, butter, and pepper mixture.

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

Photo courtesy of good friend, Willie Klaus.
United States.

Spicy Pizza Mac & Cheese
Spicy Pizza Mac & Cheese
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
It is like pizza without the crust. Your favorite pizza toppings in a creamy mac & cheese, win win! On my to cook list!
Servings Prep Time
8 servings 15 minutes
Cook Time
1 hour
Servings Prep Time
8 servings 15 minutes
Cook Time
1 hour
Spicy Pizza Mac & Cheese
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
It is like pizza without the crust. Your favorite pizza toppings in a creamy mac & cheese, win win! On my to cook list!
Servings Prep Time
8 servings 15 minutes
Cook Time
1 hour
Servings Prep Time
8 servings 15 minutes
Cook Time
1 hour
Ingredients
For the Pasta
For the Sauce
Servings: servings
Instructions
  1. Cook pasta in boiling water until tender, drain and set aside.
  2. Meanwhile, preheat your oven to 180 C and lightly grease with butter, a state of Kansas baking dish (9x13 inches).
  3. In a large pan, heat olive oil over medium high heat. Cook onion, all the bell pepper for 2 minutes, add tomatoes and continue to cook until onion and peppers are crisp and tender and liquid from the tomatoes has thickened and mostly evaporated, about 5 minutes. With a slotted spoon, remove vegetables from pan and set aside, drain out the oil.
  4. In same pan, melt butter over medium heat. Sprinkle in garlic and flour and cook, whisking often until flour is golden brown, about 2 minutes. Gradually pour in milk, whisking constantly. Cook until sauce thickens, about 6-7 minutes. Remove from heat and stir in red pepper flakes, salt and oregano. Stir in Greek yogurt, mozzarella, add drained pasta and vegetables, stir to coat.
  5. Roughly chop 2/3 of the ham, and or bacon, stir into pasta mixture, reserving remaining ham/bacon. Spoon pasta into prepared baking dish, then scatter olives and remaining ham/bacon over top. Sprinkle with Parmesan cheese and bake until hot and bubbly, about 20 minutes. Let rest a few minutes before serving.
Recipe Notes

Minimal amounts really for all ingredients, I will put this at $1 per serving for 8 servings. When I make this, then I will give a better price range.

Adapted from an internet recipe.

Not So Tex-Mex Slow Cooker Chicken
Not So Tex-Mex Slow Cooker Chicken
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
When I first found this recipe, it sounded really nice, but the ingredients, wow, but I am going to leave the ingredients the same as listed and I will have to make this to check this out. Now the recipe called for 10 chicken thighs, I am going to scale that back a bit as our thighs are a bit larger than the US. This is a must try. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
5-6 servings 15 minutes
Cook Time
4-6 hours
Servings Prep Time
5-6 servings 15 minutes
Cook Time
4-6 hours
Not So Tex-Mex Slow Cooker Chicken
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
When I first found this recipe, it sounded really nice, but the ingredients, wow, but I am going to leave the ingredients the same as listed and I will have to make this to check this out. Now the recipe called for 10 chicken thighs, I am going to scale that back a bit as our thighs are a bit larger than the US. This is a must try. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
5-6 servings 15 minutes
Cook Time
4-6 hours
Servings Prep Time
5-6 servings 15 minutes
Cook Time
4-6 hours
Ingredients
Servings: servings
Instructions
  1. Except for the chicken or fresh cilantro, put everything into your slow cooker and mix well.
  2. Once mixed, add the chicken thighs and push them into the mix to cover.
  3. Cover the pot and cook on Low setting for 6 hours or High setting for 4 hours. Serve with a bit of fresh chopped cilantro on top.
Recipe Notes

There is a lot of interpretation with this recipe.

I am going to base this on what I just bought in April 2016, I bought 5 quarters, used 5 legs for one recipe, and have 5 thighs in the freezer for another recipe. Cost was 100 Baht for 2 kilos. To say the thighs are 50 Baht is correct. Everything else is minimal. The cost for 5 servings would be 30 cents per serving.

Now serving, that is wide open. The sauce is screaming for pasta. My report soon on this.

Shortcut: Tomato Sauce.

Adapted from an internet recipe.