Author Archive
My Alfredo Sauce
September 10, 2019 Lee
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My Alfredo Sauce

This is my Go To Alfredo sauce and is cream based, not cream cheese based. This is easy to prepare and is well liked by everyone who has tried this. This doubles easily.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 cloves garlic, smashed and minced
  • 1 tablespoon extra light olive oil
  • 1/2 cup butter, (1 stick)
  • 2 cups heavy cream, (1 pint)
  • 2 tablespoons Cream cheese
  • 1 cup Parmesan cheese, grated

Instructions
 

  • In a saucepan, heat the oil on medium heat, when hot, add the garlic and saute for 1 minute.
  • Add the butter and let melt.
  • Add the heavy cream and cream cheese. Whisk until thickened.
  • Whisk in the Parmesan, whisk until melted in and sauce is thickened. Do not let the sauce come to a boil after the cheese is added or the cheese may separate from the cream.
  • Stir in your choice of cooked shrimp, cubed chicken, bacon, or crumbled Italian sausage and let the sauce simmer for a few minutes to warm the added meat.
  • Serve over fettuccine or pasta of your choice.

Notes

I will price this per serving when I return to Thailand, for now I will say this is Fair cost per serving.
Variants: 1. For 4 servings of sauce, consider meats at 500 g / 1 lb of cooked chicken, shrimp, Italian sausage, smoked sausage, or bacon. 2. Add 250 g / 8 oz of sliced, sauteed mushrooms in addition to Italian or smoked sausage.
Adapted from a combination of several internet recipes.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,INGREDIENTS,Ingredients - Sauces
Sauteed Shrimp
September 10, 2019 Lee
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Sauteed Shrimp

Shrimp is a versatile ingredient in pastas, soups, stir fry's, etc, and is easily overcooked resulting in a rubbery texture. Often times people will cook shrimp, normally by boiling them, then unintentionally 'cooking' them again in the final dish. Minimal is best when preparing shrimp, when they are pink, they are done, then just need to be heated in the final dish. No quantities are provided here, this is a make what you want guide.
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Cook Time 4 minutes
Total Time 4 minutes
Servings 0

Ingredients
  

  • shrimp
  • extra light olive oil
  • salt and pepper

Instructions
 

  • Peel, remove tails, and devein the shrimp. I cleaned 4 pounds of Gulf shrimp for this.
  • Heat a tablespoon of the oil in a large non stick pan on medium high heat. When hot, add shrimp in a single layer. Season lightly with salt and pepper. Cook for about 2 minutes or until the bottom is pink, the bottom of the sides no longer translucent. The shrimp, on average, will be just beginning to curl when they are ready to be turned.
  • Turn the shrimp over and cook for about 2 more minutes or until the bottom is pink and there is no more translucent flesh visible. On average, the shrimp will be curled up now.
  • Remove to a plate while you finish the remaining shrimp. When using in a recipe, such as a soup or pasta, you want to add the shrimp at the end as it is already cooked and you simply want to reheat it. Enjoy.

Notes

No pricing as that can vary widely based on the type, size, and amount of shrimp you are using.
Been preparing shrimp like this for use in other recipes for many years. Lee Thayer.
United States.
#1 Go-To Recipes,5 Ingredients or Less,INGREDIENTS,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Baked Ranch Chicken
September 7, 2019 Lee
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Baked Ranch Chicken

From a Ranch seasoning packet.
Easy baked chicken recipe with only 3 ingredients and you can use shortcuts to make two of them. Two methods are listed here as I have seen and done both. Links to the Shortcuts are listed in the Notes section.
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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Course Main Dish
Cuisine American
Servings 0

Equipment

  • Baking Sheet
  • Foil
  • Oven

Ingredients
  

Method 1

  • 6-8 chicken pieces, think legs, thighs, breasts
  • ¼ cup bread crumbs, Shortcut
  • 2 packets dry ranch dressing mix, Shortcut

Method 2

  • 6-8 chicken pieces, think legs, thighs, breasts
  • 2-3 tablespoons extra light olive oil
  • 1 packet dry ranch dressing mix, Shortcut

Instructions
 

Method 1

  • Preheat your oven to 190° C (375° F). Line a baking sheet with foil and turn up the edges, this makes clean up much easier. Place chicken pieces on the foil.
  • In a shallow bowl, mix together the bread crumbs and dressing mix.
  • Roll chicken in the crumb mixture and place on the prepared baking sheet.
  • Bake for 50 minutes, if checking with an instant read thermometer, 79° C (175° F) is the minimum needed.
  • Serve with sides of your choice and enjoy.

Method 2

  • Preheat your oven to 190° C (375° F). Line a baking sheet with foil and turn up the edges, this makes clean up much easier. Place chicken pieces on the foil.
  • To small mixing bowl, add the oil and dry mix. Stir together. Use 2 tablespoons oil first, if mixture is too thick, thick it down with another tablespoon of oil.
  • Brush mixture onto chicken pieces.
  • Bake for 50 minutes, if checking with an instant read thermometer, 79° C (175° F) is the minimum needed.
  • Serve with sides of your choice, enjoy.

Notes

Low cost per serving.
Shortcuts: Bread Crumbs. Ranch Dressing Mix.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,CHICKEN & TURKEY
Fried Summer Squash
September 7, 2019 Lee
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Fried Summer Squash

This is a simple recipe that I started cooking when I was child learning to cook. No quantities are given as this is a make what you want recipe.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side
Cuisine American
Servings 0

Ingredients
  

  • fresh yellow summer squash, sliced 1/4 inch thick
  • extra light olive oil, as needed
  • salt and pepper, as desired, to taste

Instructions
 

  • Heat a non stick pan with a tablespoon of olive oil. When hot, add the summer squash. Season with salt and pepper as desired and give the squash a toss in the pan.
  • As the squash cooks, it will release water. Cook for about 20-30 minutes or until the thickest slices of squash are softened and tender, stirring the squash often.
  • Serve with a main dish of your choice.

Notes

Low cost in the United States, this type of squash is hard to locate in Thailand.
Variant: 1. Add a chopped onion to the squash when cooking.
Been cooking squash like this for many years, Lee Thayer.
United States.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,SIDES
Chicken Noodle Casserole II
September 7, 2019 Lee
1 Comment

Chicken Noodle Casserole II

Just A Pinch Recipe Club, Amy Herald, United States.
This recipe comes from a friend and this is perfect, easy and delicious. This can be easily tailored depending on the chicken you want to use as well as the vegetables. Links to the shortcuts are listed in the Recipe Notes section.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 6 cups uncooked egg noodles
  • 2-3 large chicken breasts, cut into bite size pieces
  • 2 tablespoons olive oil
  • 1½ teaspoons garlic salt
  • 1½ teaspoons dried parsley
  • 1 bag frozen mixed vegetables, (12 oz / 340 g)
  • 2 cans condensed cream of chicken soup, Shortcut
  • 1 can condensed cream of mushroom soup, Shortcut
  • ½ cup milk
  • salt and pepper, as desired, to taste

Instructions
 

  • Heat a pot of water to boiling then add the egg noodles and cook until just tender. Drain.
  • Preheat your oven to 180° C (350° F) and grease a 9x13 baking dish with butter.
  • Same pot after the noodles are poured out, heat the olive oil on medium high heat, add the chicken and season with garlic salt and parsley. Cook chicken until just cooked through, do not over cook the chicken or it will be dry.
  • Add the soups and milk, when it is heated through add the frozen vegetables and mix in. Taste and season with salt and pepper as desired.
  • Add the drained noodles to the pot and mix together. Pour into the prepared baking dish and spread out evenly.
  • Cover with foil and bake for 30 minutes. Remove foil before serving.
  • Serve with sides of your choice, and enjoy.

Notes

Easily under $1 dollar per serving.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup.
Variants: 1. Use two 1½ lb cans of chicken, drained. 2. In place of mixed vegetables, use peas, peas and carrots, or peas carrots and corn. 3. Use fat free soups. 4. Use skim milk.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,CASSEROLES,CHICKEN & TURKEY,Chicken - Canned,PASTA
Smoked Sausage & Peppers
September 4, 2019 Lee
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Smoked Sausage & Peppers

Lee
This is my very basic recipe for the common dish called Sausage, Peppers, and Onions. I make this as a side with pasta dishes, and typically the Sausage, Peppers, and Onions dish is a main dish. No quantities are given here, just use what you want. And this could not be easier, just smoked sausage and peppers, let the sausage season the peppers.
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Course Side
Cuisine American
Servings 0

Ingredients
  

  • smoked sausage, sliced at a bias
  • bell peppers, your choice of color, sliced into strips

Instructions
 

  • Prep the bell peppers and sausage. For this I used 2 yellow, 1 orange, and 1 green. For the smoked sausage, I used two 340 g / 12 oz packages.
  • Heat the cooking oil in a non stick pan on medium heat, when hot, add the sausage and pepper and stir together.
  • Cook, stirring once in a while until the peppers are softened and tender and the sausage heated through.
  • Serve as a side dish.

Notes

Variation of a common dish, Sausage, Peppers, and Onions.
# Buster Approved,#1 Go-To Recipes,5 Ingredients or Less,Beef - Sausage,Pork - Sausage,SIDES
Chocolate Buttercream Frosting
September 4, 2019 Lee
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Chocolate Buttercream Frosting

Easy chocolate frosting with only five ingredients. This, is my go to chocolate frosting!
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Prep Time 10 minutes
Total Time 10 minutes
Cuisine American
Servings 2 cups frosting

Ingredients
  

  • 6 tablespoons butter, room temperature
  • 1/2 cup cocoa powder
  • 2 2/3 cup powdered sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

Instructions
 

  • Add all ingredients to a mixing bowl and mix by hand or with a electric mixer until you have a spreadable frosting, add milk 1 tablespoon at a time to achieve your desired consistency.
  • Makes enough frosting for a layer cake, a 9x13 pan, or 24 cup cakes.

Notes

Used in Recipes Listed on this Site:
 
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,INGREDIENTS
Basic Manicotti
September 3, 2019 Lee
1 Comment

Basic Manicotti

This is a basic cheese filled and baked manicotti. I did not boil the noodles first, I filled them dry and they cooked in the sauce. Link to the shortcut is listed in the Recipe Notes section.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine American
Servings 7 servings

Ingredients
  

  • 1 box manicotti shells, (14 shells)
  • 3 cups Ricotta cheese, or cottage cheese, (24 oz / 1 lb 8 oz / 680 g)
  • 250 grams Mozzarella Cheese, shredded, (8 oz)
  • 3/4 cup Parmesan cheese, grated
  • 2 eggs, chicken or duck
  • 1 teaspoon dried parsley
  • salt and pepper, as desired, to taste
  • 4 cups spaghetti sauce, Shortcut

Instructions
 

  • In a large mixing bowl, add the all the Ricotta, Mozzarella, and 1/2 cup Parmesan cheese, eggs, parsley, salt and pepper. Mix together.
  • Preheat your oven to 180 C (350 F) and get out a 9x13 baking dish. Add 1 cup of spaghetti sauce to the bottom of the baking dish and make sure it is spread out.
  • Using either a piping bag with a nozzle that will fit inside the end of a manacotti shell, or a small spoon that will fit inside (this is the method I used), pipe the cheese filling into a dry manicotti shell or fill with a small spoon, and place that into the baking dish. Continue to fill shells and arrange in the baking dish.
  • Top with remaining spaghetti sauce and sprinkle on the remaining Parmesan cheese.
  • As a Variant, sprinkle with some shredded Mozzarella cheese then top with slices of Provolone cheese (recommended and is the method I used).
  • Cover with foil and bake for 45 minutes. Remove foil and bake for 15 minutes more.
  • Serve and enjoy.

Notes

I will price this when I make it the first time to sort out the ingredient amounts. For now I will say Low cost per serving.
Shortcut: Spaghetti Sauce.
Variants: 1. Add onion and or garlic powder to the filling. 2. Add 1/4 teaspoon nutmeg to the filling. 3. Add 1/4 cup Marscapone cheese to the filling. 4. Use a Alfredo sauce instead of a tomato sauce. 5. Sprinkle some shredded Mozzarella cheese on top of the sauce and top that with sliced Provolone (highly recommended).
Adapted from an internet recipe.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,PASTA
Ranch Deviled Eggs
September 2, 2019 Lee
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Ranch Deviled Eggs

Another tasty deviled egg recipe. Measurements are approximate, basic rule is more Ranch dressing than mayo.
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Prep Time 5 minutes
Total Time 5 minutes
Course Appetizer
Cuisine American
Servings 12 servings

Ingredients
  

  • 6 hard boiled eggs, chicken or duck
  • 1 tablespoon mayo
  • 1/2 teaspoon Dijon mustard, yellow works just as well
  • 2-3 tablespoons Ranch dressing, as needed
  • BBQ sauce, as needed
  • spring onion, sliced, as needed

Instructions
 

  • Cut the eggs in half, removing the yolk to a bowl and placing the whites, cut side up, on a serving tray.
  • Mash the yolks with a fork, mix in the mayo, mustard, and Ranch dressing, start with 1 tablespoon of Ranch and add more as desired for a creamy consistency. Spoon the yolk mixture evenly into the whites.
  • Place a drop or two of BBQ sauce on top of each egg then sprinkle on some sliced spring onion.
  • Chill until serving.

Notes

Low cost per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,EGGS - ALL,Eggs - Chicken,Eggs - Duck
Banana Pudding
September 2, 2019 Lee
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Banana Pudding

This is an excellent and easy recipe! When I return to Thailand, I will be taking pudding mixes back with me so I can make this there! There is two ways to make this, one with fresh whipped cream and the other way with ready made Cool Whip. I used Cool Whip this time.
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Prep Time 20 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 12 servings

Ingredients
  

  • 250 grams Cream cheese, softened, (8 oz)
  • 1 can condensed milk, (14 oz)
  • 2 cups milk
  • 1 teaspoon vanilla extract
  • 1 large box instant vanilla pudding mix, (6 serving size)
  • 3 cups whipping cream, or three 8 oz containers Cool Whip
  • 1/4 cup powdered sugar, omit if using Cool Whip
  • 1 box vanilla wafer cookies
  • 4-5 bananas, sliced
  • 1-2 bananas, sliced, for serving, optional

Instructions
 

  • Line the bottom of a 9x13 baking dish with the vanilla wafer cookies.
  • Add a layer of banana slices.
  • Add the cream cheese, condensed milk to a mixing bowl
  • Beat with an electric mixer.
  • Add the dry pudding mix, vanilla, and milk. Beat until fully combined then set aside. Wash and dry the mixer blades if you are using fresh cream.
  • In another mixing bowl, add the whipping cream and beat until soft peaks form.
  • Add the powdered sugar and beat until stiff peaks form, then set aside 2 1/2 cups.
  • Take the remaining whipped cream and fold that into the pudding mixture. OR fold in two containers of Cool Whip.
  • Spread the pudding mixture evenly over the bananas.
  • Top the pudding with the reserved whipped cream OR another container of Cool Whip. Cover and place in the fridge for at least 4 hours, or overnight.
  • To serve, slice into serving size pieces, top each serving with a slice of banana if desired.
  • Enjoy.

Notes

Low cost per serving.
Variant: 1. Use Cool Whip in place of the whipping cream and powdered sugar. Fold in two 8 oz containers of Cool Whip into the pudding mixture, then top with one 8 oz container before placing in the fridge.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
# Buster Approved,* Best Value $1 or Less per Serving,DESSERTS