Archive for the ‘5 Ingredients or Less’ Category
Garlic Butter Cheesy Prawn
This recipe was prepared for me by our good friends we had over as house guests. Very tasty and easy to prepare. This recipe uses large prawn so it is not an inexpensive meal. This can be an appetizer, at a pot luck meal, or as a main dish. This recipe is listed for what is shown in the photos, 14 large prawn.
Ingredients
- 14 fresh large prawn, whole, unpeeled and head on
- 1/2 cup butter, softened, this is 1/2 a regular block of butter
- 6 cloves garlic, smashed and minced
- Cheddar cheese, 14 small slices
- spring onion, chopped for garnish
Instructions
- Preheat your oven to 200 C (390 F), line a 9x13 baking dish with foil.
- Split the body of each whole prawn, including the head, to nearly through and gently spread apart and place in the baking dish. Photo shows the size of prawn used.
- With the room temp butter, mix in the garlic, using a spoon and your fingers, put some garlic butter into each prawn as shown in this photo.
- Place in the oven then reduce the temp to 180 C (350 F). Bake for 5-10 minute or until the shells turn orange, remove from the oven and add a small slice of cheese to each body of the prawns and bake for another 5 minutes or until the cheese is melted, remove from oven, sprinkle with some chopped spring onion or chives, serve.
Notes
The cost break down is hard with this recipe as I do not know how many large prawn are in a kilo. One kilo is 350 Baht. I will say this is between $1 and $1.50 per serving. When I make this again I will provide more accurate pricing information. This is listed as an appetizer as well as a main dish.
Original recipe provided courtesy of good friend, Yui Hinton.
Thailand.
Thailand.
Turkey Giblet Gravy
This sounds like an excellent gravy to go well on mashed potatoes along side of course, a Roast Turkey, recipe is slightly changed. I am making this very soon.
Ingredients
- giblets, these are heart, gizzard, and neck, do not use the liver
- 4 cups water
- 6 tablespoons cornstarch, plus 1/2 cup water to make a slurry
- salt and pepper, to taste
- 1 cup turkey drippings
Instructions
- Start making the gravy about 1 1/2 to 2 hours before your turkey is done roasting. First thing you need to do is cook the giblets, place the giblets in about 4 cups of water. Bring to a boil then reduce to a simmer for about an hour. Then remove the giblets and stain the stock so you have 3 cups (if you do not have 3 cups, add some water to make it 3 cups), add the stock to a saucepan.
- Chop the heart and gizzard to make about 1/2 cup of chopped giblets, set this aside and give the rest to your dog for a snack.
- Add 1 cup of drippings to the saucepan and put on medium heat, then whisk the cornstarch and 1/2 cup of water together then whisk that into the saucepan, bring to a boil then reduce heat to a low simmer to thicken, stir in the chopped giblets and season with salt and pepper your liking. Simmer for about 5 minutes or so until the gravy is thickened. Serve.
Notes
Adapted from an internet recipe.
Crock Pot Corn on the Cob
This is an interesting one and I am quite happy to list this and is a must try for me. This takes a few hours, but when you think about it, you can start this then go about getting the rest of meal, think a outdoor BBQ together, and you are not tying up a burner on the hob or space on the grill, the corn is seasoned and buttered, seems like a win win.
Equipment
- Slow Cooker (6+ quart)
Ingredients
- 6-8 ears corn, husked and break each in half
- olive oil, as needed
- â…” cup water
- salt and pepper, to taste
- butter, to taste
Instructions
- Add the water to your slow cooker.
- Lightly brush each ear of corn with olive oil, season with salt and pepper to your liking, and place in your slow cooker. Cook on High setting for 3-4. When the corn is bright yellow in color add the butter, it will melt down to the bottom of the pot, toss the corn with buttery liquid and serve.
Stuffed Bell Peppers II
I was inspired to write this recipe from two good friends. There is no quantities listed, this is make what you have from leftovers, and the possibilities are endless. I made a version of this on 24 Sep 2016 using leftover Creamed Beef SOS and some shredded Cheddar cheese. The photo is what I made and topped with a fried egg on top (unwritten rule for SOS). The ingredients are simple, bell peppers of your choice, red, yellow, or green, shredded cheese if you like, or ketchup if you prefer that, and of course leftovers. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- bell peppers, red, yellow, or green, up to you
- shredded cheese, Cheddar, Swiss, Mozzarell would be good choices
- leftovers, see Step 1
- tomato ketchup, OR make from a shortcut
Instructions
- First thing you need to do is determine how many peppers you based on your leftovers available. You can use anything, for some ideas, leftover SOS, Chili, Chili Mac, Chili and Rice, Stew, Sausage gravy, any casserole, you get the idea.
- Preheat your oven to 180 C. Get out a 9x13 baking dish or my favorite to use is bread pans, 2 peppers each.
- Cut the tops off the peppers, discard the stem section and dice the tops. You can do two things with the diced pepper tops, 1. you can add to your leftovers and they go in the peppers, or 2. save for an omelette for another day. Once the tops are cut off, remove the seeds and membranes inside. Don't worry if the pepper will not sit upright.
- Now stuffing the pepper, you have some choices, if you like cheese, you can fill each pepper with leftovers half full, add some shredded cheese of your choice, fill the pepper to the top and add more cheese on the top. If you prefer just ketchup which is equally as good, just fill each pepper and spread some ketchup on the top.
- Now for the peppers that do not want to stand up, and some leftovers to the bottom of the baking dish or bread pans and put the peppers in that, now you have the peppers and some baked leftovers to go on the side with the peppers.
- Bake for 30 minutes, you want the peppers to be tender and the top to be browned up a bit. Serve as is or as I prefer, cut a pepper in half and top with a fried egg.
- This is a yellow bell pepper that was stuffed with Creamed Beef SOS and topped with a fried egg.
Notes
No pricing for this, just the cost of the peppers and cheese, this is a Leftover meal since you have paid for the main meal already. If you went with ketchup instead of cheese, easily done, this is a very low cost way to use up leftovers.
Shortcut: Tomato Ketchup.
Provided courtesy of good friends, Lynn Batterman and Charles Knowlton.
United States.
United States.
Deviled Eggs
I love some good Deviled Eggs. I have always made the base recipe for years, everyone likes them. This recipe is not only the base recipe, but many variants are listed in the notes. No measurements given for the base recipe, this is just a play it by taste recipe.
Ingredients
- 12 hard boiled eggs, chicken or duck, peeled
- mayo
- prepared yellow mustard
- paprika
- cracked black pepper
Instructions
- Take each egg and cut in half lengthwise, remove the yolk and place in a bowl, place the egg halves on a large plate or tray.
- Using a fork, mash up the yolks then start adding mayo to the bowl, I start with about 2 heaping spoonfuls, mix that together, you are looking for a creamy consistency, not too dry, and not too wet (this is a key step here and in the variants). After that, add a squirt or two of yellow mustard and mix that in, taste, if weak on the mustard, add another squirt and mix. Add cracked black pepper to taste.
- Using 2 spoons, scoop some of the yolk mixture and place in the egg half mounding it up a little, repeat this for all the egg halves. Sprinkle lightly with paprika and chill for at least 30 minutes before serving. For all the variants listed, chill them before serving.
- Wasabi Deviled Eggs.
Notes
12 eggs at a local market will cost about 60 Baht, for 4 servings, this is about 44 cents per serving, you will more than likely get more servings than this.
Bacon & Jalapenos Deviled Eggs - This could easily be done with the large Thai red or green chilies as well. To the mashed up yolk, add 1 1/2 teaspoon rice vinegar, 3/4 teaspoon ground mustard, 1/2 teaspoon sugar, 2 Jalapenos seeded and chopped, 6 pieces of bacon cooked and crumbled, and mayo as needed. Mix that together with the yolk and spoon into the egg halves or use a bag with the corner cut off, sprinkle with paprika.
Wasabi Mayo Deviled Eggs - Same as the base recipe but make the wasabi mayo with 1 tablespoon of wasabi paste and 3 tablespoons of mayo, mix and use that as needed to get a creamy consistency with the yolks. Top each egg with a slice of green olive.
Shrimp Deviled Eggs - To the mashed up yolk, add 1 cup of small chopped shrimp, 1 tables spoon of ground mustard, 1 spring onion chopped, pinch of garlic powder, 2 tablespoons of sweet pickle relish, 1 tablespoon of chopped fresh parsley, and mayo as needed. Mix that together with the yolk and spoon into the egg halves or use a bag with the corner cut off.
Crab Deviled Eggs - To the mashed up yolk, add 1 teaspoon paprika, 1/2 teaspoon mustard powder, 1/2 teaspoon Old Bay seasoning, 3/4 cup crab meat, drained, and mayo as needed. Mix that together with the yolk and spoon into the egg halves or use a bag with the corner cut off.
Salmon Deviled Eggs - To the mashed up yolk, add salt and pepper to taste, 1 shallot minced, 3/4 cup salmon meat that is flaked apart, and mayo as needed. Mix that together with the yolk and spoon into the egg halves or use a bag with the corner cut off.
Bacon & Cheddar Deviled Eggs - To the mashed up yolk, add 4 slices of bacon, cooked and crumbled, 1 teaspoon of mustard, 3 tablespoons Cheddar cheese finely grated, and mayo as needed. Mix that together with the yolk and spoon into the egg halves or use a bag with the corner cut off.
Loaded Deviled Eggs - To the mashed up yolk, 1/2 cup sour cream, 1/2 cup cooked and crumbled bacon, 1/4 finely chopped fresh chives, 1/2 cup shredded Cheddar cheese, and salt and pepper to taste. Mix that together with the yolk and spoon into the egg halves or use a bag with the corner cut off. Garnish each with a piece of chopped bacon and chopped chives.
Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs.
My base recipe I have been making for years.
Variants inspired courtesy of good friend, Mike Early.
United States.
Variants inspired courtesy of good friend, Mike Early.
United States.
Easiest Poached Eggs
I like poached eggs on toast, great breakfast with a side of bacon. I made this for breakfast this morning for my wife and I on 10 Sep 2016. On the regular rotation now, very easy, my comments below.
Ingredients
- 2 eggs
- water
- white vinegar
- 1-2 slices bread, toasted and buttered, thick sliced perferred
Instructions
- Using a small Pyrex measuring cup or a microwavable bowl, add 1/8 teaspoon of white vinegar, add to that 1/2 cup water. Crack 1 egg into the water, and gently poke the yoke with a toothpick (this keeps the yolk, you know, from exploding). Cover the measuring cup or bowl with plastic wrap but leave one edge open just a bit.
- Microwave for 1 minute and remove immediately. The egg yolk should be cooked to medium, white set, yolk a bit runny (perfect in my opinion). You may need to experiment on a few eggs as every microwave is different on power.
- Quickly remove the egg from the cup or bowl using a slotted spoon and place on a slice of toast. Repeat this again for another egg, placing each on a slice of buttered toast or two eggs on one large thick sliced piece of toast, add a side of bacon or sausage, and you have breakfast.
Notes
Minimal cost.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
United States.
Fried Corn
This is Southern staple for a side dish, and is tasty.
Ingredients
- 1/4 cup butter, (1/2 stick or 1/4 block)
- 1 tablespoon bacon fat
- 500 grams frozen corn, (1 lb)
- salt and pepper, to taste
Instructions
- Use a cast iron pan or non-stick skillet. Melt the butter and bacon fat. Add the corn, do not thaw, just add it frozen straight from the freezer. Fry over medium heat until the corn begins to brown. Stir frequently. Takes about 20-30 minutes. Add salt and pepper to your liking.
- Serve and enjoy.
Notes
A 500 gram bag of frozen corn at Tesco will run about 79 Baht, Makro would be cheaper. For 6 servings, this is about 38 cents per serving, more servings would be less cost per serving.
Variant: 1. Add a diced red or green bell pepper.
Adapted from an internet recipe.
Banana Pancakes
Two ingredients only. Eggs and a banana, that is it, cannot go wrong here. Sounds good and easy.
Ingredients
- 1 banana
- 2 eggs
Instructions
- In a small bowl, mash the banana with a fork. Crack in the two eggs and whisk into the banana. Heat a pan with a splash of olive oil, pour the mixture in making 2-3 smaller pancakes (or more, smaller is easier to flip). When golden brown on the bottom, flip. Remove to a place when the other side is also golden brown.
Notes
Adapted from an internet recipe.
Easy Broccoli Gratin
Sounds like a tasty side for any meal. One my to cook list.
Ingredients
- 500 grams fresh broccoli, cut into bite size pieces, plus the stems
- 1/3 cup mayo
- 2 teaspoons mustard
- 1/4 teaspoon garlic salt
- 500 grams Swiss cheese, shredded
Instructions
- Preheat your oven to 180 C. Lightly grease a 9x13 baking dish.
- Steam the broccoli for only a few minutes, make sure there's still a little crunch to it. Place in the baking dish.
- In a separate bowl, mix the mayo and mustard, then add the cheese and mix. spoon this mixture onto the broccoli and make sure it is evenly spread around. Bake for about 10 minutes, or until the cheese is melted. Serve with your favorite main dish.
Notes
The cheese would cost about 180 Baht per 250 gram block, so 2 blocks, this would be about $1.33 per serving for 8 servings but you can probably push this to 10 as it is a side dish. Not a bad cost for a great side for a once in a while meal with friends and family.
Adapted from an internet recipe.
Warren's Slow Cooker Stew
This is from a good friend and it sounds delicious! A must try for me.
Ingredients
- 1 kilo yard beans, cut into 2 inche pieces
- 1 kilo ham, cubed
- 4 potatoes, cubed
- 1 onion, diced
- salt and pepper, to taste
Instructions
- Prepare all the vegetables and cube the ham, add everything to your slow cooker, season to taste with salt and pepper. Mix together.
- Add 3 cups of water. Cook on Low setting for 6 hours, serve.
Notes
The ham is the most expensive part of this dish. Estimate about 200 Baht for 1 kilo, think Makro, they have great sales on cooked ham, thick slices. For an estimate of 6 servings, this is about 98 cents per serving.
Provided courtesy of good friend, Warren Barker.
United States.
United States.
