Archive for the ‘APPETIZERS / SNACKS’ Category
Gouda Chorizo Jalapeno Poppers
February 4, 2017 Lee
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Gouda Chorizo Jalapeno Poppers

Don't let the name fool you, even though Jalapeno peppers are not common except in the larger cities, just use the large green chilies available in all markets. And you can make the Chorizo yourself as well. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 24 poppers

Ingredients
  

  • 12 big green chilies, Jalapenos if you can find them
  • 24 slices smoked bacon
  • 2 links Chorizo sausage, OR make from a shortcut
  • 250 grams Gouda cheese, OR Edam cheese, shredded
  • 1/4 cup red onion, finely diced
  • 1 egg
  • 1/2 cup Cream cheese, softened
  • 3 tablespoons sour cream
  • 1 tablespoon hot sauce
  • salt and pepper, to taste

Instructions
 

  • Cut the peppers in half lengthwise and remove stems and seeds.
  • Remove the casings from chorizo links and crumble up a bit, if using patties, just crumble those up a bit. Brown chorizo in a skillet over medium-high heat, about 8 to 10 minutes. Drain well and place into a large mixing bowl.
  • Add the rest of the except the peppers and bacon, mix together and press mixture into the pepper halves, mounded as well. Wrap each pepper half with a strip of bacon.
  • Fire up your grill, gas or charcoal (charcoal preferred) and grill, covered until the bacon is cooked, about 10 minutes or so, I will update this when I prepare these.

Notes

I cannot buy chorizo premade so I have to make myself, figure about 50 Baht for two links or patties. For the cheese, figure about 180 Baht for the Gouda or Edam, and for Cream cheese figure 60 Baht for half a standard package. The total cost for 24 poppers would be about $8.53 or about 36 cents per popper. This would be a good item for a get together with family and friends.
Shortcut: Chorizo.
Provided courtesy of good friends, Garland Davis, US Navy Cook (Ret).
United States.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS
Deep Fried Eggplant & Pasta
December 27, 2016 Lee
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Deep Fried Eggplant & Pasta

This is the large purple eggplant, this used to be imported but are now grown in Thailand. This sounds really good as side dish, an appetizer, or even served on pasta with a tomato sauce. This is easy to prepare and low cost. I cannot price this until I buy more eggplant. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Appetizer, Main Dish, Side
Cuisine American
Servings 0

Ingredients
  

  • 1 purple eggplant, sliced about 1/4 inch thick
  • all purpose flour, as needed
  • salt and pepper, to taste
  • 1 egg
  • 2 tablespoons water
  • all purpose flour, as needed, see Step 2
  • Parmesan cheese, grated, as needed, see Step 2
  • pasta, for serving
  • tomato pasta sauce, for serving, OR make from a shortcut

Instructions
 

  • Heat your deep fryer.
  • Place some flour on a plate or shallow dish and season with salt and pepper to your liking, mix and set aside. In a shallow bowl add the egg and 2 tablespoons of water and beat slightly, place that next to the plate of seasoned flour. In another plate, add equal amounts of flour and Parmesan cheese and mix together, place that next to the egg wash plate.
  • When the oil in the deep fryer is hot, take a slice of eggplant and coat with the seasoned flour, then dip into the egg wash to coat, then into the flour and cheese mixture, then into the deep deep fryer. Repeat the steps for the all the slices but do not overload the deep fryer. Cook until golden brown then place on a plate lined with paper towels to drain.
  • Serve on pasta with tomato sauce as a light main dish or simply with a bowl of tomato sauce for dipping as a side or appetizer.

Notes

Low cost side dish.
Shortcut: Tomato Sauce.
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,PASTA,SIDES
Panko Breaded Mozzarella Sticks
November 24, 2016 Lee
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Panko Breaded Mozzarella Sticks

Sounds excellent, on my to cook list for sure. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 40 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 4 servings

Ingredients
  

  • 8 pieces Mozzarell String cheese, cut each piece in half
  • 2 eggs
  • 2 tablespoons milk
  • 2 1/2 cups panko breadcrumbs
  • 1 tablespoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 cup all purpose flour
  • cooking oil, as needed, about an inch of oil
  • tomato sauce or mayo, for dipping, OR make from a shortcut

Instructions
 

  • Mix eggs and the milk in a shallow bowl. Mix the panko with the parsley, basil, oregano, and garlic powder in a shallow bowl. Put the flour in a shallow bowl or plate. Arrange the bowls left to right as flour, egg mixture, panko. Lightly oil a baking that will fit in your freezer.
  • For each piece of cheese: 1. roll in flour. 2. dip in the egg mixture. 3. roll in the panko. 4. dip in the egg mixture. 5. roll in the panko. 6. place on the oiled baking sheet. When all pieces are done, put in the freezer for 20-30 minutes.
  • Heat oil in a saucepan until hot but not smoking. Remove the cheese pieces from the freezer, using tongs, carefully place 2-3 pieces in the oil and cook until golden brown, this only takes 20-30 seconds, remove with tongs and place on paper towels to drain. If you overcook the pieces, you will have cheese oozing out, remove the pan from the heat and carefully remove any cheese that leaked out into the oil.
  • Serve with tomato sauce or mayo.

Notes

I cannot price this as I do not know the prices for string cheese, I have seen it, just never bought any, yet. For now, since this is cheese I will say high cost until I make this and I can revise the pricing then.
Shortcut: Tomato Sauce.
Adapted from an internet recipe.
* High Cost $1.51+ per Serving,APPETIZERS / SNACKS
Smoked Sausage Corn Dogs
November 13, 2016 Lee
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Smoked Sausage Corn Dogs

I really like the sound of this, I cannot find any good hotdogs here, but I have located smoked sausage, which are excellent. My next run to Makro I will be getting extra smoked sausage to try this out. The smoked sausage scraps would be ideal as well. This can be an appetizer or a main dish. I foresee myself doubling this recipe. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams smoked sausage
  • long wood skewers, as needed
  • vegetable oil, for frying
  • 3/4 cup all purpose flour, divided
  • 1 1/2 cups corn meal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sugar
  • 1/4 teaspoon ground red pepper
  • 2 eggs
  • 1 cup buttermilk, OR make from a shortcut
  • 1/4 cup dill pickle juice

Instructions
 

  • My experience with smoked sausage (spicy smoked sausage as it is labeled but not spicy) at Makro is 4 to 5 links which is 500 grams. I would simple cut each link in half, so you would have 8 pieces for 4 links or 10 pieces for 5 links. Once you have the sausage cut into pieces, cook on the stove top in a hot pan to warm them through, remove from the pan and insert the skewers or chopsticks in each one.
  • Spread 1/4 cup of the flour in a dish and roll each sausage in the flour to lightly coat, then set aside.
  • In a mixing bowl, mix the remaining flour (1/2 cup), corn meal, baking powder, baking soda, sugar, ground red pepper, eggs, buttermilk, and dill pickle juice until the batter is smooth.
  • Heat the oil in a deep heavy skillet or a deep fryer to 190 C. Using a pan, you want the oil 1-3 inches deep. Deeper the oil you can cook each sausage at one time, shallow oil you just turn to keep cooking until the sausage is golden brown.
  • Dip each skewered sausage into the batter and carefully insert into the hot oil and cook 1-2 minutes until golden brown, if the oil is shallow, just turn the sausage part way through to cook the whole thing to golden brown. Cool on a paper towel to drain excess oil, and serve with your favorite dip, like mustard, spicy mustard, or ketchup.

Notes

The sausage is about 100 Baht/500 grams. For 4 servings this is about 74 cents per serving. When I go to Makro again I will get more accurate up to date pricing as well.
Shortcut: Buttermilk.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,Pork - Sausage
Whitefish Cakes
November 13, 2016 Lee
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Whitefish Cakes

Sounds really good, Pangasius or any whitefish can be used for this. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams Pangasius fillets
  • 1 medium onion, chopped
  • 1 teaspoon prepared yellow mustard
  • 1 tablespoon mayo
  • 1/2 teaspoon Old Bay seasoning, OR make from a shortcut
  • 2 1/2 cups buttery crackers, think Ritz or Magic crackers
  • 1 egg
  • 1 cup oil, for frying, type of oil is up to you
  • tartar sauce, for dipping, optional, OR make from a shortcut

Instructions
 

  • Boil or steam the fillets until the fish easily flakes with a fork, drain and mash up the fish. Add the remaining ingredients except the oil and mix until well blended.
  • Heat the oil in a large heavy pan on medium high heat. Form the fish mixture into patties and fry in the hot oil until golden brown on each side, drain on paper towels, serve. This can be an appetizer with tartar sauce for dipping or even a light main dish if served with a salad.

Notes

Pangasius will cost about 65 Baht/500 grams. For 4 servings, this is about 48 cents per serving.
Shortcut: Old Bay Seasoning, Tartar Sauce.
Adapted from an internet recipe.
APPETIZERS / SNACKS,FISH - ALL,Fish - White Fish
Garlic Butter Cheesy Prawn
October 24, 2016 Lee
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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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, Main Dish
Cuisine Thai
Servings 14 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.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,APPETIZERS / SNACKS,SEAFOOD - ALL,Seafood - Shrimp/Prawn
BBQ Chicken Dip
October 16, 2016 Lee
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BBQ Chicken Dip

This sounds like a wonderful dip for an appetizer or for a snack when watching a sports game. But I really think that this scooped up and used in a tortilla would be the perfect choice. I will make this soon! Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams Cream cheese, this is 2 blocks, softened
  • 1/4 cup mayo
  • 1/4 cup BBQ sauce, OR make from a shortcut
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 cup Mozzarella Cheese, shredded
  • 1 cup red onion, chopped, plus more for garnish
  • 1/2 cup cilantro, chopped, plus more for garnish
  • 2 cups chicken, cooked and shredded
  • 1/2 cup Cheddar cheese, shredded

Instructions
 

  • Preheat your oven to 180 C and get out a baking dish.
  • In a large bowl, mix together the Cream cheese, mayo, and BBQ sauce of your choosing, using the shortcut for this will save you some money. Once that is mixed, stir in the Mozzarella cheese, salt, garlic powder, onion, cilantro and shredded chicken. Once combined, spread this into your baking dish.
  • Sprinkle the Cheddar cheese evenly over the top. Bake for 20-25 minutes or until the the Cheddar cheese is melted, bubbly, and starting to brown up just a bit.
  • Remove from the oven, garnish by drizzling with some BBQ sauce then topping with a bit of cilantro and onion.
  • Serve as a dip with a big bowl of potato chips OR, spoon onto tortillas and roll up, then enjoy.

Notes

Chicken will run about 30-40 Baht/500 grams which should be good for 2 cups of shredded chicken. 30 Baht being thighs, 40 Baht being breasts, I would go with a bit of both, so I will say 35 Baht for the chicken. Cream cheese will run about 240 Baht, the Mozzarella cheese would cost about 90 Baht, and the 1/2 cup Cheddar cheese will run about 45 Baht. For 6 servings, this is about $2 per serving, a bit less for 8 servings. This sounds like a great dish for a every once in a while meal or appetizer.
Shortcut: Basic BBQ Sauce.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
* High Cost $1.51+ per Serving,APPETIZERS / SNACKS,CHICKEN & TURKEY
Deviled Eggs
September 10, 2016 Lee
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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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 24 pieces

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.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,APPETIZERS / SNACKS
Scotch Eggs I
September 7, 2016 Lee
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Scotch Eggs I

Adapted from an internet recipe.
Scotch Eggs are hard boiled eggs with sausage wrapped around them and either deep fried or baked. Excellent for a breakfast, lunch or a light dinner when served with a salad. On my to cook list. Link to the Shortcut is listed in the Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Breakfast, Lunch, Main Dish
Cuisine European
Servings 3 servings

Ingredients
  

  • 500 grams pork sausage, Shortcut
  • 2 teaspoons Worcherstershire sauce
  • 6 eggs, hard boiled, peeled, chilled in fridge
  • 1 tablespoon all purpose flour
  • â…› teaspoon black pepper
  • 1 egg, lightly beaten
  • â…” cup breadcrumbs, or panko breadcrumbs
  • all purpose flour, just a teaspoon or so for dusting the eggs
  • salt, to taste

Instructions
 

  • In a medium size bowl, mix together the pork sausage and Worcestershire sauce. Mix together the tablespoon of flour, salt and pepper and then mix this into the sausage and refrigerate for 30 minutes or so to chill it. This will help in forming the sausage around the eggs.
  • Preheat your oven to 160° C (325° F) and get out a baking sheet or shallow baking dish. Place the beaten eggs and breadcrumbs into separate dishes. Dust each egg with flour, this helps in getting the sausage formed around them.
  • Divide the sausage into 6 equal parts, form each into a ball. One at a time, flatten down one ball and pat it out to make a large patty that will basically wrap around the egg, once covered, roll around between your hands to even out the sausage. Then dip the egg in the beaten egg, then roll in the breadcrumbs, then place the egg in the baking tray or on the sheet.
  • When all eggs are ready, bake for 40 minutes or until the breadcrumbs turn a golden color. Remove from oven, cut in half lengthwise and serve with a mustard or horseradish sauce for dipping. 3 servings is based on 2 eggs per serving. Serve with toast for a good breakfast or with a salad for a light lunch or dinner.

Notes

Low cost per serving.
Shortcut: Sausage.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken,Eggs - Duck
In-N-Out Animal Style Fries
September 6, 2016 Lee
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In-N-Out Animal Style Fries

Although I am not a fan of fast food places, this is a homemade version of what some would call famous fries from In-N-Out Burgers. Now what the "animal" style is, I don't have a clue. These do sound good however. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course Appetizer
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 kilo potatoes
  • 1 large onion, finely diced
  • 1 tablespoon butter
  • 2 1/2 tablespoons mayo
  • 1 tablespoon ketchup, OR make from a shortcut
  • 2 teaspoons sweet pickle relish, OR dice up a dill pickle, can make from a shortcut
  • 1/2 teaspoon sugar
  • 1/2 teaspoon white vinegar
  • Cheddar cheese, thinly sliced

Instructions
 

  • Slice the potatoes into 1/4 inch fries, if you wish to peel the potatoes, that is up to you. Place the fries in a bowl of cold water.
  • Heat 1 tablespoon butter in a skillet over medium high heat until shimmering. Add onion and pinch of salt to skillet. Reduce heat to medium low, and cook, tossing and stirring occasionally until onions are well browned, about 15 minutes. One onions begin to sizzle heavily and appear dry, add 1 tablespoon water to skillet and stir. Continue cooking until water evaporates and onions start sizzling. Repeat process, 3 times total.
  • In a small bowl add the mayo, ketchup, relish, sugar, and vinegar and stir to combine, this is the sauce, set aside.
  • Remove the potatoes from the water and dry on paper towels. Heat oil to 365 degrees. Add potatoes in batches and fry for 3-4 minutes or until the fries start turning a bit whiter, then remove with slotted spoon and do the next batch. Let potatoes cool. Then refry by put frying the potatoes again in the hot oil fry a second time for 2-3 minutes, or until golden brown.
  • Place fries on a large plate, cover with slices of Cheddar cheese, then the onions (or whats left of them), and the sauce. Serve.

Notes

Minimal costs overall.
Shortcut: Ketchup, Dill Pickles.
Provided courtesy of good friend, Matthew Fox.
United States.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS