Author Archive
Mushroom Chicken
March 6, 2017 Lee
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Mushroom Chicken

Chicken, mushroom soup, and cheese, sounds like my kind of meal. On my to cook list. I will verify the cooking times when I make this. Links to the shortcuts are listed in the Recipe Notes section.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Dish
Cuisine American
Servings 5 servings

Ingredients
  

  • 1 whole chicken
  • 1 can condensed cream of mushroom soup, OR make from a shortcut
  • 2 cups sour cream, OR make from a shortcut
  • 2 cups Mozzarella Cheese, shredded
  • milk, as needed

Instructions
 

  • Preheat your oven to 180 C.
  • Prep the chicken by cutting into the standard 8 pieces; 2 legs, 2 thighs, 2 wings minus the tips, and 2 breasts. Use the carcass to make chicken stock, link provided in the Recipe Notes.
  • Place the chicken pieces in a baking dish in one layer and bake for about 30 minutes.
  • Mix the soup and sour cream together, if it is too thick, thin it out with a bit of milk, this needs to be pourable. Pour the mixture over the chicken.
  • When the chicken is near done (maybe about 30 minutes), sprinkle the cheese over the top and bake until the cheese is melted and starting to brown.
  • Remove from oven, let rest for 5-10 minutes, serve.

Notes

The whole chicken will cost about 180 Baht at a Tesco, more than likely less at a fresh market near you. The cheese will be about 70 Baht for 100 grams. For 4 servings, this is about $1.84 per serving.
Variants: Fry the chicken to brown before baking.
Shortcuts: Condensed Cream of Mushroom Soup, Basic Chicken Stock, Sour Cream.
Provided courtesy of good friend, Frances Collins.
United States.
* High Cost $1.51+ per Serving,CHICKEN & TURKEY
Basic Chicken Stock
March 6, 2017 Lee
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Basic Chicken Stock

This recipe is assuming you are using a raw chicken carcass and wing tips.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Cuisine American
Servings 0

Ingredients
  

  • 1 chicken carcass, wing tips, neck, feet included
  • celery, chopped large plus tops
  • carrot, chopped large
  • onion, chopped large
  • fresh parsley
  • black peppercorns, to taste
  • salt, to taste, up to you

Instructions
 

  • Chop the chicken carcass into about 2-3 inch pieces.
  • In a large stock pot, heat a splash of olive oil, then add the carcass pieces, neck, feet, cook to just brown them, this brings out some flavor.
  • When the carcass pieces are browned, add some celery, carrot, onion to the pot as well as a some black peppercorns, and a pinch of salt. Add water to the pot to cover the chicken and vegetables by about 2 inches. Set to a simmer.
  • Simmer for 4-6 hours, skimming off any foam at the top. Add water as needed to keep it above the chicken.
  • Remove the bones and vegetable pieces and discard, and pour this through a strainer lined with cheesecloth to remove any solids.
  • Pour the liquid into jars, let cool to room temp, and you can store this for up to 3 days. Use as needed in other recipes.

Notes

Low cost.
Variant, use the bones, and skin from the picky eaters, and add to a pot, omit the browning part and just follow the rest of the recipe.
Been making this for many years.
CHICKEN & TURKEY,INGREDIENTS
Clams with Mushrooms & Basil
March 6, 2017 Lee
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Clams with Mushrooms & Basil

Rrayada Thayer, Thailand.
This is an easy recipe that takes just minutes to prepare.
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Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Course Main Dish
Cuisine Thai
Servings 4 servings

Ingredients
  

  • 1 kilo fresh clams, washed and scrubbed, (2 lb)
  • handful fresh mushrooms, chopped large
  • handful fresh Thai Basil
  • 5 cloves garlic, smahed
  • splash fish sauce
  • splash olive oil
  • Bird's Eye Chilis, optional, chopped
  • chili paste, optional

Instructions
 

  • Heat a pan on medium high heat with a splash of olive oil then add the garlic and clams.
  • When the clams start to open, about 4-5 minutes, add the mushrooms.
  • When the mushrooms are cooked, add the basil.
  • The liquid from the clams cooks the mushrooms and steams the basil. When the basil is wilted, it is done.
  • Pour onto a large plate and serve along side rice and other Thai dishes.

Notes

Low cost.
If a spicy dish is preferred, add some chopped Bird's Eye chilies and a spoon or so of chili paste.
* Best Value $1 or Less per Serving,: THAI,SEAFOOD - ALL,Seafood - Clams
Sausage, Egg, Cheese Sandwiches
March 5, 2017 Lee
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Sausage, Egg, Cheese Sandwiches

Everyone has heard of the well know biscuits and muffins that contain these ingredients from McDonald's. I liked those those as well. I decided to step these up a bit from a small biscuit or muffin and went with homemade dinner rolls, homemade breakfast sausage, and real cheese. And they are very good! Links to the shortcuts are listed in the Recipe Notes section.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 0

Ingredients
  

  • patties breakfast sausage, OR make from a shortcut
  • dinner rolls, OR make from a shortcut
  • eggs
  • Cheddar cheese, sliced, or cheese of choice
  • olive oil, as needed
  • mayo, as needed
  • white pepper powder, as desired

Instructions
 

  • Cook the patties in a non stick pan with splash of olive oil, 2-3 minutes per side. Remove from pan and set aside.
  • I used a ring to cook the eggs, lightly scrambled and seasoned with white pepper. (I had two rings, one seems to have walked away.)
  • Cut the rolls in half, spread mayo on each piece, add cheese to the bottom, then a sausage patty, then the egg, add the top part of the roll.
  • Enjoy.
  • This was for my wife, when I asked her if she wanted 1 or 2 slices of cheese, she asked what kind, I said Provolone, so she took a bite of the cheese, and said oh that cheese, two slices!

Notes

Low cost if using homemade sausage and rolls.
Shortcuts: Breakfast Sausage, Dinner Rolls.
Variants: 1. Use cheese of choice, Provolone goes real well with this. 2. Use butter in place of mayo on the rolls.
My version of the popular restaurant item.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,BURGERS & SANDWICHES
World’s Best Meatloaf
March 3, 2017 Lee
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World's Best Meatloaf

Now I cannot vouch for world's best, but this does sound good, on my to cook list as I do like a good meatloaf. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 750 grams ground meat, beef, or beef and pork mixed
  • 1 1/2 cups torn bread
  • 1 egg, lightly beaten
  • 1 onion, diced
  • 1/4 teaspoon mustard powder
  • 1/8 teaspoon ground sage
  • 1/2 teaspoon dried thyme
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1 green bell pepper, diced
  • 1 can condensed tomato soup, OR make from a shortcut
  • 3/4 cup celery, grated
  • 3/4 cup carrot, grated

Instructions
 

  • Preheat your oven to 180 C.
  • Place ground meat in a large mixing bowl, add the rest of the ingredients BUT only 1/2 can of the soup, use your hands for a good mix.
  • Turn into greased loaf pan or glass casserole dish 7x11 and pat out flat, pour remaining soup over the top, smoothing it evenly over all.
  • Bake for 75 minutes. Let rest for 10 minutes, then slice and serve. Some potato mash and a vegetable, you have a good meal.

Notes

Beef would cost about 150 Baht/750 grams, pork would cost about 125 Baht/750 grams. Going with 150, and for 6 servings, this is about 75 cents per serving.
Shortcut: Condensed Tomato Soup.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,BEEF,PORK
Condensed Tomato Soup
March 3, 2017 Lee
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Condensed Tomato Soup

Adapted from an internet recipe.
This is used is some recipes here on this site, this is the condensed version, and you can make this from paste to make tomato sauce. Link to the shortcut is listed in the Notes section.
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Prep Time 5 minutes
Total Time 5 minutes
Cuisine American
Servings 1 can of condensed soup

Ingredients
  

  • 1 cup tomato sauce, Shortcut
  • 1 tablespoon sugar
  • 1 tablespoon corn starch
  • ½ teaspoon salt

Instructions
 

  • Whisk everything together in a mixing bowl. Done, now wasn't that easy?
  • If needed to use as an ingredient that states condensed tomato soup, you can use it as needed in the recipe.
  • If you want to make soup from this, heat this in a sauce pan with 1 cup of milk and add seasonings of your choice.

Notes

Shortcut: Tomato Sauce.
Used in Recipes Listed on this Site:
#1 Go-To Recipes,Ingredients - Condensed Soups
Chicken Stew with Biscuits
March 3, 2017 Lee
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Chicken Stew with Biscuits

Sounds like hearty and filling meal for sure. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 6 chicken breasts, skin on
  • olive oil, as needed
  • salt and pepper, as needed
  • 5 cups chicken stock, fresh or from powder
  • 3/4 cup unsalted butter, this 3/4 of a 227 gram block
  • 2 onions, chopped
  • 3/4 cup all purpose flour
  • 1/4 cup heavy cream, OR make from a shortcut
  • 4 cups frozen peas and carrots, blanched for 2 minutes
  • 1/2 cup fresh parsley, minced

For the Biscuits

  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 cup unsalted butter, cold, diced, this is 1/2 of a 227 gram block
  • 3/4 cup milk
  • 1/2 cup fresh parsley, chopped
  • 1 egg, for egg wash

Instructions
 

  • Preheat your oven to 190 C. Line a baking sheet with foil.
  • Place the chicken breasts on the baking sheet and rub them with olive oil on both sides, then position them skin side up. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the skin. Cut the chicken into large cubes. You will have 4 to 6 cups of cubed chicken.
  • In a large pot melt the butter and saute the onions over medium low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the chicken stock. Simmer over low heat for 1 more minute, stirring, until thickened. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the milk.
  • Then add the cubed chicken, carrots, peas, and parsley. Mix well. Place the stew large, deep casserole baking dish. Place the baking dish on a sheet pan and bake for 15 minutes.
  • Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the milk and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2 inch round cutter.
  • Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash mix 1 egg with a tablespoon of water), and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.
  • Remove from oven, let rest 5-10 minutes, serve.

Notes

Figure about 120 Baht for 6 chicken breasts, for 8 servings, this is about 45 cents per serving.
Shortcut: Heavy Cream Substitute.
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Carrot Cake I
March 2, 2017 Lee
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Carrot Cake I

Sounds good, been a long time since I had carrot cake, on my to make list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 servings

Ingredients
  

For the Cake

  • 2 1/2 cups unbleached flour
  • 1 1/2 cups white sugar
  • 1/2 cup brown sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons baking powder
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 1/2 cups olive oil
  • 4 eggs, lightly beaten
  • 1 tablespoon vanilla extract
  • 1 1/2 cups walnuts, shelled and chopped
  • 1 1/2 cups grated coconut, sweetened
  • 500 grams carrot, peeled, grated, (1 lb)

For the Frosting

  • 250 grams Cream cheese, this is one regular block
  • 5 tablespoons unsalted butter, room temperature
  • 1 tablespoon sour cream, OR make from a shortcut
  • 2 1/2 cups confectioners sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice

Instructions
 

  • Preheat your oven to 180 C. Lightly grease two 9″ cake pans with butter.
  • Whisk together flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a large bowl. Add the oil, eggs, and vanilla. Beat well. Fold in the chopped nuts, coconut, and carrots.
  • Pour the batter into the pans, set on the middle rack of the oven and bake for 45-50 minutes or until the edges have pulled away from the sides, and a skewer inserted into the center comes out clean. Cool on a cake rack.
  • To prepare the frosting, cream together the cream cheese, sour cream, and butter in a mixing bowl. Slowly sift in the confectioners sugar and beat until the mixture is free of lumps. Stir in the vanilla and lemon juice.
  • Once the cakes have completely cooled, frost. Sprinkle the top with chopped walnuts if desired.

Notes

Most expensive item would be the Cream Cheese at 120 Baht. for 12 servings, this is very low cost.
I don't think I would make the sour cream if just making this, plan this this around sour cream you have made and available.
Shortcut: Sour Cream.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,DESSERTS
Chewy Oatmeal Molasses Cookies
March 2, 2017 Lee
1 Comment

Chewy Oatmeal Molasses Cookies

These are very good! No need for a electric mixer here, you can do this by hand easily. I made these on 4 Mar 2017, big hit with the Thais.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 18 big cookies

Ingredients
  

  • 1/2 cup white sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup shortening, or butter
  • 1 teaspoon vanilla extract
  • 1 egg, chicken or duck
  • 1/2 cup molasses
  • 2 cups all purpose flour
  • pinch salt
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 cup quick cooking rolled oats

Instructions
 

  • Cream the sugar and shortening together in a large mixing bowl with a large sturdy spoon. Add the vanilla, egg, and molasses; beat until well blended. When mixed it sort of looks like chocolate pudding.
  • Combine the flour, salt, baking soda, and spices in another bowl; blend well. Add the dry mixture to the first mixture, mix well. Fold in the oatmeal. Cover and chill in the fridge to firm up the dough at bit. This photo is after the flour mixture was mixed in.
  • Preheat your oven to 190 C. Lightly grease a baking sheet with butter.
  • Drop the dough using two tablespoons, one to scoop, and one to push off on to the prepared baking sheet. This photo shows the consistency of dough.
  • Bake 10 to 12 minutes. Cool on the sheet for a few minutes, then transfer to a rack to cool completely. Enjoy.

Notes

Low cost.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,DESSERTS
Oatmeal Butter Cookies
March 2, 2017 Lee
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Oatmeal Butter Cookies

Sounds good, on my to make list. Quick cooking oats are on my shopping list now.
Print Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Course Dessert
Cuisine American
Servings 0

Ingredients
  

  • 1 cup butter, softened 1 block 227 grams
  • 1 cup brown sugar, packed
  • 1/2 cup white sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 1/2 cups quick cooking rolled oats

Instructions
 

  • In a large bowl, beat the butter until smooth, add both sugars, beat until fluffy. Beat in the egg and vanilla, then add the flour, salt, cinnamon, and oatmeal. Cover the bowl and chill in the refrigerator until it is firm.
  • Preheat the oven to 160 C. Shape the dough into large marble sized balls and place on ungreased cookie sheets. Flatten each ball with the bottom of a drinking glass dipped into granulated sugar.
  • Bake the cookies for 12-15 minutes or until the cookies are just set and light golden brown. Cool the cookies on the cookie sheets for about a minute, then remove to wire racks to cool.

Notes

Low cost.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,DESSERTS