Archive for the ‘APPETIZERS / SNACKS’ Category
Baked Coconut Shrimp
November 18, 2017 Lee
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Baked Coconut Shrimp

Sounds good, and the dipping sauce sounds wonderful as well.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

For the Sriracha Dipping Sauce

  • 1/4 cup mayo
  • 2 tablespoons Sriracha Chili Garlic sauce
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon honey

For the Shrimp

  • 500 grams large shrimp, peeled, deveined
  • 1/4 cup corn starch
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 egg
  • 1 cup shredded coconut
  • 1 teaspoon sea salt

Instructions
 

  • Make the sauce by mixing all the sauce ingredients in a bowl until smooth. Place is the fridge until use.
  • Preheat your oven to 200 C, line a baking sheet with parchment paper.
  • Line up three bowls, to the first one add the corn starch, onion and garlic powders and mix together. Second bowl add the egg and beat that lightly. Third bowl add the coconut and sea salt and mix those.
  • Dredge a shrimp in the corn starch, then the egg, the the coconut mixture. Place shrimp on the parchment paper, repeat for the rest of the shrimp.
  • Place in the oven and bake for 10 minutes. Turn the shrimp and bake 10 more minutes.
  • Serve with the dipping sauce.

Notes

I will price this when I get some good sized shrimp, for now I will say Fair priced.
Provided by What Great Grandma Ate and the link to this recipe is here.
United States.
* Fair Value $1.01 to $1.50 per Serving,APPETIZERS / SNACKS,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Deviled Eggs with Pickled Shrimp
November 16, 2017 Lee
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Deviled Eggs with Pickled Shrimp

These sound delightful. Use pickled shrimp you have previously made, or you can use the steps here in this recipe to prepare those. On my to make list for sure. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 45 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 24 deviled eggs

Ingredients
  

  • 24 cooked small shrimp, peeled, deveined, tail removed
  • 1 cup white vinegar
  • 12 hard boiled eggs, chicken or duck, peeled
  • 1/2 cup mayo
  • 2 tablespoons dill pickle juice
  • 1 teaspoon Old Bay seasoning, OR make from a shortcut
  • 1/2 teaspoon salt
  • pinch Old Bay seasoning
  • 24 tiny sprigs fresh dill

Instructions
 

  • To pickle the shrimp, place the prepared shrimp in a bowl and add the vinegar, place in the fridge for 30 minutes. OR use your own favorite pickled shrimp recipe.
  • Cut the eggs in half lengthwise, remove the yolks to a bowl and place the egg white halves on a serving tray.
  • Mash the yolks with a fork, then add the mayo, pickle juice, the teaspoon of Old Bay seasoning, and salt. Mix until smooth and creamy.
  • Drain the shrimp well, and set them aside. Pipe or spoon the filling evenly into each egg half. Sprinkle a little Old Bay seasoning on each egg, then place a shrimp and a tiny piece of dill on each egg.
  • Place in the fridge to chill for about 30 minutes, serve.

Notes

Low cost.
Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Old Bay Seasoning.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,EGGS - ALL,Eggs - Chicken,Eggs - Duck
Pickle Deviled Eggs
November 15, 2017 Lee
1 Comment

Pickle Deviled Eggs

I really like deviled eggs, and this sounds like a very tasty version. I made these on 19 Dec 2017, excellent. Links to the shortcuts are listed in the Recipe Notes section.
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer
Cuisine American
Servings 12 deviled eggs

Ingredients
  

  • 6 hard boiled eggs, chicken or duck
  • 3 tablespoons mayo
  • 1 tablespoon dill pickle juice
  • 2 teaspoons fresh dill, finely chopped
  • 1 teaspoon Dijon mustard
  • 1/4 cup dill pickles, chopped
  • salt and pepper, to taste
  • paprika, for garnish
  • dill pickles, sliced, for garnish
  • fresh dill, finely chopped, for garnish

Instructions
 

  • Eggs cooked and peeled, I use my fool proof shortcut for cooking these. I used duck eggs.
  • Peel the eggs and cut in half lengthwise, remove the yolks and place those in a mixing bowl, place the egg halves on a serving tray.
  • To the yolks, add the mayo, chopped pickles and pickle juice, dill, and mustard. Mash with a fork until mixed well and creamy. Taste and season with salt and pepper to your liking.
  • Fill the halved eggs with the yolk mixture. Garnish with a slice or two of thinly sliced pickle, then a light sprinkle of paprika, and just a little sprinkle of chopped dill. Refrigerate for at least an hour or two before serving.

Notes

Low cost.
Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Refrigerator Pickles.
Provided by What Great Grandma Ate and the link to this recipe is here.
United States.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,EGGS - ALL,Eggs - Chicken,Eggs - Duck
Pickled Shrimp
November 12, 2017 Lee
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Pickled Shrimp

If nothing else, this does sound interesting, I have never heard of this but it does sound good.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 6 servings

Ingredients
  

To Cook the Shrimp

  • 500 grams shrimp, peeled, deveined, tail removed
  • 1 stalk import celery, cut into 2 inch pieces
  • 1/2 purple onion, thinly sliced
  • 1/2 lemon, thinly sliced
  • pinch salt, to taste
  • 4 cups water

To Pickle the Shrimp

  • hot water
  • 1/2 cup apple cider vinegar
  • 1 clove garlic, peeled and cut in half
  • 2 teaspoons mustard seed
  • 2 tablespoons capers, with juice
  • 1/2 lemon sliced
  • 1/2 purple onion, thinly sliced
  • 1 quart mason jar

Instructions
 

To Cook the Shrimp

  • In a large pot, add the water, celery, onion, lemon slices, and a pinch of salt. Bring to a boil then reduce to a simmer and cook for 5 minutes.
  • Add the shrimp, cover, and remove from heat and let sit for 5 minutes, the shrimp should all be pink, if not cover and let sit for another minute or two. When pink, drain and remove the shrimp to a bowl, discard the rest.

To Pickle the Shrimp

  • Fill your jar about 2/3 full with hot water. Add the vinegar, mustard seed and garlic. Layer in the cooked shrimp, capers, onion, and lemon.Top up the jar with lemon slices, making sure the shrimp are below the surface of the liquid, if needed, add more water to top up the jar.
  • Let jar cool to room temp, cover, and put in the fridge for 2 days, then ready to serve.

Notes

Going with just small Whites from Tesco, figure about 95 Baht/500 grams. For 6 servings, this is about 48 cents per serving.
This recipe for Pickled Shrimp is from Simply Recipes.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Salmon Gravlax I
November 11, 2017 Lee
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Salmon Gravlax I

Simply Recipes, Elise Bauer, United States.
This is a Scandinavian dish, and is salmon cured with salt and sugar and herbs used are just dill and fennel seeds. This is not a cooked dish, just cured.
Print Recipe
Prep Time 10 minutes
Passive Time 2 days
Total Time 2 days 10 minutes
Course Appetizer
Cuisine Scandinavian
Servings 0

Ingredients
  

  • 1 kilo salmon fillets, see Step 1, (2 lb)
  • ¼ cup sea salt
  • 2 tablespoons light brown sugar
  • 2 tablespoons white sugar
  • 1 teaspoon fennel seeds
  • 1 bunch fresh dill, roughly chopped

For Serving

  • ½ purple onion, finely diced or cut in half then sliced
  • ¼ cup capers, drained
  • 1 lemon, cut into wedges
  • fresh dill, chopped

Instructions
 

  • Ideally, you would want two 500 gram (1 lb) skin on fillets from the center cut of the fillet, remove the pin bones if that is not already done. But you can use the smaller fillets from Tesco, as what is in this photo. When I make this, I will use two of these fillets on the bottom, and two on top, just reduce the salt and sugar in equal proportions.
  • Mix together the salt, sugars, and fennel seeds. Sprinkle some of the mixture along the bottom of a glass baking dish, sprinkle some dill on that. Place half of the fillets skin side down on that.
  • Sprinkle half the remaining salt mixture on the fish and half of the remaining dill. Lay the second piece or pieces of salmon on top of the salmon already in the dish, skin side up.
  • Sprinkle remaining salt mixture and dill over the top of the fillet. Cover the dish with plastic wrap. Set another smaller dish on top of the fillets and weight it down with some canned goods, a brick wrapped in foil, or any kind of heavy weight.
  • Place in the fridge for two days to cure, turn the fillets after one day, so the top piece becomes the bottom piece, this is to cure them evenly.
  • After two days, remove from the fridge and remove from the dish. Rinse the fillet very well with cold water, and use your fingers to rub off all the salt and dill. Dry the fillets with paper towels.
  • Place a fillet skin side down on your cutting board, hold your knife at a angle and slice as thin as you can down to the skin but not through the skin. Repeat with remaining fillet or fillets.
  • Place the thin slices on a serving tray, sprinkle with purple onion, dill, and capers. Serve with toasted rye bread and lemon wedges.

Notes

The salmon fillets I will use will be from Tesco, 69 Baht each for 140 to 160 gram fillets, frozen, from Norway. Initial test will be 4 fillets for a total of 276 Baht, about $8.40. I don't know the number of servings as an appetizer until I make this and I will update the pricing. For now I will say High Cost per serving.
This recipe for How to Make Salmon Gravlax is from Simply Recipes.
* High Cost $1.51+ per Serving,APPETIZERS / SNACKS,FISH - ALL,Fish - Salmon
Horseradish Deviled Eggs
November 5, 2017 Lee
3 Comments

Horseradish Deviled Eggs

Deviled eggs I like, horseradish I like, this is a winning combination. I made these on 8 Nov 2017, perfect!
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer
Cuisine American
Servings 8 servings

Ingredients
  

  • 8 hard boiled eggs, chicken or duck, peeled
  • 2 tablespoons Greek yogurt, or mayo if no yogurt on hand
  • 4 teaspoons creamed horseradish
  • 4 teaspoons pickle juice
  • 1 teaspoon Dijon mustard
  • 1 pinch sea salt
  • 1 pinch black pepper
  • 2 teaspoons fresh dill, chopped
  • fresh dill, for garnish

Instructions
 

  • Cut your hard boiled eggs in half lengthwise, remove yolks to a separate bowl and place the egg halves on a large plate.
  • To the bowl, add the yogurt, horseradish, pickle juice, mustard, dill, salt, and pepper. Mix with a fork until creamy, taste and adjust salt and pepper, or even horseradish.
  • Place the yolk mixture into a zip lock bag, snip off a very small corner of the bag, squeeze the yolk mixture into the egg halves on the plate. Garnish with fresh dill, chill, and serve.

Notes

Low cost.
Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs.
Variant: 1. Add a bit of shredded Cheddar cheese to the yolk mixture.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,EGGS - ALL,Eggs - Chicken,Eggs - Duck
Meatballs & Gravy I
October 28, 2017 Lee
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Meatballs & Gravy I

This recipe is going to make use of another recipe for Italian meatballs, party size or dinner size is up to you. If you are in a pinch for time or like the convenience, go with store bought frozen meatballs. This is a Slow Cooker recipe. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 12 hours
Cook Time 3 hours
Total Time 15 hours
Course Appetizer, Main Dish
Cuisine American
Servings 0

Ingredients
  

  • 2 - 2 1/2 kilos Italian meatballs, see Step 1
  • 1 can condensed cream of mushroom soup, OR make from a shortcut
  • 2 cups sour cream, OR make from a shortcut
  • 3/4 cup water

Instructions
 

  • You need 2 to 2 1/2 kilos of cooked Italian meatballs, these can be party size (golf ball size) or larger dinner size. You have several options to do this. 1. You can use what ever meatball recipe you are familiar with. 2. Use the meatball recipe on this site, which can be made on the day you are making this recipe, or from frozen as it is a general make ahead type recipe, link is in Recipe Notes section. 3. Last resort, you can use store bought frozen meatballs. If using frozen meatballs, thaw them, if using fresh made AND cooked meatballs, they need to be cooled to room temperature.
  • In a large mixing bowl, add the soup (if using homemade from the short, it needs to be room temperature), sour cream, and water. Mix, then add the meatballs and mix those in to ensure all are coated well.
  • Refrigerate the meatballs and mixture overnight. this allows the meatballs to absorb the flavors.
  • The next day, pour the meatballs and mixture into your slow cooker and set to Low setting until the mixture is hot and the meatballs heated through.
  • If the meatballs did not soak overnight, heat on Low setting for a longer time, 3-5 hours so they can absorb the flavor and have a better taste to them.
  • For party size meatballs, serve as appetizers. For dinner size meatballs, I would serve over cooked pasta along with the sauce.

Notes

Figure about 500 Baht/2 1/2 kilos of beef. Source it locally and you may get it for less. This recipe makes a lot so I will just state now Low cost until I make these and verify serving sizes.
Shortcuts: Italian Meatballs, Condensed Cream of Mushroom Soup, Sour Cream.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,5 Ingredients or Less,APPETIZERS / SNACKS,MEATBALLS
Fried Dill Pickles
October 22, 2017 Lee
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Fried Dill Pickles

I know these are popular in some states (Southern) in the US, I have never had one. I must try this.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer
Cuisine American
Servings 0

Ingredients
  

  • 1 quart dill pickles, OR make from a shortcut
  • 3 cups buttermilk, OR make from a shortcut
  • 3 cups yellow cornmeal
  • 1 teaspoon salt, optional

Instructions
 

  • Cut the dill pickles in spears by quartering them lengthwise. Wrap in paper towels to remove any moisture, after all, you will be deep frying these.
  • Place the cornmeal in a shallow dish and mix in the salt if desired. Place the buttermilk in another shallow dish. Heat a large heavy skillet or dutch oven with at least an inch of any neutral tasting cooking oil.
  • Dredge pickle spears in buttermilk, then cornmeal, then buttermilk again, then cornmeal again, then fry for about 2 minutes to golden brown.
  • Serve with Ranch dressing, horseradish sauce, or ketchup for dipping.

Notes

Low cost.
Shortcuts: Buttermilk, Refrigerator Pickles.
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS
Bacon Wrapped Stuffed Green Chile
October 13, 2017 Lee
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Bacon Wrapped Stuffed Green Chile

This comes from a good friend that has prepared this and his results are outstanding, that works for me so this is on my to cook list soon.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Appetizer
Cuisine American
Servings 8 servings

Ingredients
  

  • 8 fresh green chilies, roasted and peeled
  • 250 grams Cream cheese, softened, this is 1 standard block
  • 100 grams Sharp Cheddar cheese, grated
  • 3/4 cup onion, minced or shredded
  • 2 cloves garlic, smashed and finely minced
  • 1/4 teaspoon chili powder
  • 8 slices bacon
  • 16 toothpicks

Instructions
 

  • In a medium sized bowl, mix together the cream cheese, cheddar, onion, chili powder, and garlic. Set aside. Preheat your oven to 200 C.
  • When peeling the chilies take care not to damage them. Make a slit down the length of each chili and remove the seeds. Stuff each chili with the cheese mixture.
  • Use a toothpick to secure one end of a slice of bacon at the stem end, wrap the bacon around the chili, try not to overlap, and wrap towards the pointy end, secure with another toothpick.
  • Place the chilies on a foil lined baking sheet and bake for 25-30 minutes, then switch the oven to broil (top coil for counter top ovens) and bake for another 10 to 15 minutes or until the bacon is golden brown.
  • Serve.

Notes

The cream cheese will cost 120 Baht, the bacon about 100 Baht. For 8 servings as appetizers, this is about 80 cents per serving.
Provided courtesy of good friend, Jerry Juliana.
United States.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS
Beer Battered Green Chile Strips
September 17, 2017 Lee
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Beer Battered Green Chile Strips

No Hatch Green Chilies where I live so I will go with a large green chili variety available in Tesco. The dipping sauce for this sounds wonderful as well.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 4 servings

Ingredients
  

For the Chili Strips

  • 4 large green chilies
  • 2 cups cooking oil
  • 1/2 can beer
  • 1/2 cup all purpose flour
  • 1/2 teaspoon baking powder
  • salt, as desired
  • pinch black pepper

For the Dipping Sauce

  • 1 cup mayo
  • 1 teaspoon fresh cilantro leaves, finely chopped
  • 1/4 cup large green chili, roasted, peeled, seeded, chopped
  • 1 teaspoon onion powder

Instructions
 

For the Dipping Sauce

  • Mix all the Dipping Sauce ingredients in a small bowl, refrigerate until use.

For the Chili Strips

  • Prepare the chilies first, roast, then remove the skins, seeds, and stems. Cutting lengthwise, cut as many 1/4 inch strips from the chilies, set aside.
  • In a large deep pan heat the oil to hot but not smoking. While the oil is heating, prepare a plate with paper towels as a place to drain the chili strips on when removed from the oil.
  • Pour beer, flour, baking powder, salt as desired, and pepper in a medium size mixing bowl and whisk well until there are no more lumps in the batter.
  • When the oil is hot, working in batches, dredge the chili strips in the batter and fry in the oil until golden brown, remove to the paper towel lined plate to drain, repeat for remaining batches.
  • Serve with the dipping sauce.

Notes

Low cost.
Provided courtesy of good friend, Jerry Juliana.
United States.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS