Archive for the ‘* Fair Value $1.01 to $1.50 per Serving’ Category
Herbed Seafood Mousse
February 6, 2021 Lee
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Herbed Seafood Mousse

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 26.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. This makes about 5 cups. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Passive Time 4 hours
Course Appetizer
Cuisine American
Servings 16 appetizer servings

Equipment

  • Food Processor / Blender
  • Electric Mixer
  • 6 Cup Mold / Ring Mold

Ingredients
  

  • 2 envelopes unflavored gelatin
  • ½ cup water
  • Seafood Option
  • 1 can Soup Option, (10½ oz / 298 g)
  • 2 eggs, separated
  • 2 tablespoons lemon juice
  • 2 tablespoons onion, finely diced
  • ¼ teaspoon dried Herb Option, crushed
  • Accompaniment Option

OPTIONS

Seafood - Use 1 Item

  • 1 can salmon, drained, (1 lb / 454 g), Shortcut
  • 2 cans shrimp, small or tiny, drained, (about 4 oz / 113 g each)
  • 3 cans tuna, drained, (5 oz / 142 g each)

Soup - Use 1 Item

  • condensed cream of celery soup, Shortcut
  • condensed cream of shrimp soup
  • condensed cream of mushroom soup, Shortcut

Herb - Use 1 Item

  • dill weed
  • tarragon leaves
  • basil

Accompaniment - Use 1 Item

  • bread squares, toasted, (rusks)
  • assorted crackers
  • assorted raw vegetables

Instructions
 

  • To a small saucepan, add the water and sprinkle the gelatin over the water. Place saucepan on low heat, heat until the gelatin is completely dissolved, stirring often. Remove from heat.
  • To a blender or food processor, add the Seafood, Soup, and Herb Options, egg yolks, lemon juice, onion, and gelatin mixture.
  • Cover and mix or process until mixture is smooth.
  • In a medium size mixing bowl, add the egg whites and using a mixer, beat the whites until stiff peaks form.
  • Fold the soup mixture into the egg whites.
  • Pour mixture into a 6 cup mold / ring mold. Cover and place in the fridge to set, at least 4 hours.
  • When ready to serve, invert mold on a serving tray and unmold.
  • Serve with Accompaniment Option, enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cream of Celery Soup, Condensed Cream of Mushroom Soup.
* Fair Value $1.01 to $1.50 per Serving,APPETIZERS / SNACKS
Mexican-style Appetizer
January 26, 2021 Lee
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Mexican-style Appetizer

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 16.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Passive Time 4 hours
Course Appetizer
Cuisine American
Servings 10 servings

Ingredients
  

  • 1 can condensed bean & bacon soup, (11¼ oz / 319 g)
  • 1 packet taco seasoning mix, Shortcut
  • ¼ teaspoon hot pepper sauce
  • 1 cup sour cream, Shortcut
  • 1 can green chilies, chopped, drained, (4 oz / 113 g)
  • ½ cup Flavoring Option
  • 1 cup Cheese Option, shredded, (4 oz / 113 g)
  • ½ cup Topper Option
  • ½ cup tomato, diced
  • Dipper Option

OPTIONS

Flavoring - Use 1 Item

  • green olives with pimento, sliced
  • cooked ham, diced
  • avocado, peeled, diced
  • pepperoni, diced

Cheese - Use 1 Item

  • Colby Longhorn cheese
  • Monterey Jack cheese
  • Cheddar cheese
  • Mozzarella cheese

Topper - Use 1 Item

  • alfalfa sprouts
  • green bell pepper, diced
  • lettuce, shredded
  • celery, with leaves, chopped

Dipper - Use 1 Item

  • tortilla chips
  • pita bread, torn and toasted
  • celery sticks
  • jicama, sliced

Instructions
 

  • In a small mixing bowl, stir together the soup, taco seasoning, and hot pepper sauce, until well blended.
  • Spread mixture into a 6 inch round on a serving tray.
  • Spread sides and top with the sour cream to cover.
  • On top of the round, layer the drained chilies, Flavoring Option, Cheese Option, Topper Option, and tomato. Cover and place in the fridge for at least 4 hours.
  • When ready to serve, uncover, surround the dip with the Dipper Option. Enjoy.

Notes

I cannot price this as I have not seen that flavor of soup in Thailand, yet. When I find the soup I will price this, for now I will say this is Fair cost per serving.
Shortcuts: Taco Seasoning Mix, Sour Cream.
* Fair Value $1.01 to $1.50 per Serving,APPETIZERS / SNACKS
Macaroni Salmon Salad
January 14, 2021 Lee
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Macaroni Salmon Salad

Adapted from a recipe in the Salad Lover's Cookbook, page 36.
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 4 cups macaroni, cooked and cold
  • 1 cup Cheddar cheese, shredded, (4 oz / 113 g)
  • ⅓ cup green bell pepper, diced
  • ¼ cup onion, finely diced
  • ¼ cup stuffed green olives, sliced
  • 2 tablespoons fresh parsley, chopped
  • ½ cup salmon, cooked, flaked, Shortcut
  • 1 cup Tangy Dressing, Shortcut

Instructions
 

  • In a large serving or salad bowl, add all ingredients, except the dressing, and mix together.
  • Fold in the dressing, cover and place in the fridge to chill before serving.
  • Serve and enjoy.

Notes

I will say fair cost for this for now, based on frozen salmon that you will steam using the Shortcut listed below. I have seen canned salmon only once and that was very pricey, frozen would be the way to go with this.
Shortcuts: Steamed Salmon (Rice Cooker), Tangy Dressing.
* Fair Value $1.01 to $1.50 per Serving,FISH - ALL,Fish - Salmon,SALADS,Salads - Main Dish,Salads - Pasta
Green Goddess Salad with Crab Meat
January 13, 2021 Lee
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Green Goddess Salad with Crab Meat

Adapted from a recipe in the Salad Lover's Cookbook, page 34.
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Passive Time 1 hour
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • salad greens, such as lettuce, curly endive, or escarole
  • 2 cans crab meat, drained, (about 184 g / 6.5 oz each or 2⅔ cups)
  • 2½ cups Green Goddess Salad Dressing, Shortcut

Instructions
 

  • Rinse, drain, and pat dry the salad greens. Tear into bite size pieces, about 8 cups or as much or as little as you want. Add to a large mixing bowl.
  • Drain crab meat, picking out any shell. (I will research using imitation crab sticks as well for this recipe.)
  • Add the crab to the salad greens, toss, and place in a large plastic bag or vegetable freshener, place in the fridge for at least an hour to chill.
  • When ready to serve, Place the salad greens and crab into a large chilled salad bowl.
  • Add Green Goddess Salad Dressing, gently toss to coat the greens and crab.
  • Serve and enjoy.

Notes

For now I will say this is Fair cost per serving, there is canned crab in high end stores, I am just not sure of the cost. I will also research using imitation crab sticks for this recipe, and that would reduce the cost as well.
Shortcut: Green Goddess Salad Dressing.
* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,Salads - Main Dish,SEAFOOD - ALL,Seafood - Crab,Seafood - Crab - Imitation
Greek-style Lamb & Olive Salad
January 13, 2021 Lee
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Greek-style Lamb & Olive Salad

Adapted from a recipe in the Salad Lover's Cookbook, page 33.
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Passive Time 1 hour
Course Main Dish
Servings 6 servings

Ingredients
  

  • 1 cup Herb Salad Dressing, Shortcut
  • 750 grams cooked roast lamb, trimmed of fat, cut into strips, (1½ lb)
  • curly endive, as needed
  • 1 large cucumber, peeled and sliced
  • 4 medium tomatoes, quartered
  • 1 cup pitted ripe olives

Instructions
 

  • Prepare the Herb Salad Dressing using the Shortcut. Place the prepare lamb in a mixing bowl, pour on the dressing, toss to coat, cover, and place in the fridge for at least 1 hour to marinate or until thoroughly chilled.
  • When ready to serve, arrange curly endive in a salad bowl.
  • In a mixing bowl, add the cucumber, tomatoes, and olives. Toss together with some of the dressing from the lamb.
  • Add the vegetables to the salad bowl.
  • Spoon the lamb slices on top of the vegetables, and pour dressing over the salad.
  • Serve and enjoy.

Notes

I will have to price this when I locate lamb, it may only be available at high end markets. For now I will say this is high cost per serving.
Shortcut: Herb Salad Dressing.
* Fair Value $1.01 to $1.50 per Serving,* High Cost $1.51+ per Serving,LAMB,SALADS,Salads - Main Dish
Green Salad Bowl with Tuna
January 10, 2021 Lee
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Green Salad Bowl with Tuna

Adapted from a recipe in the Salad Lover's Cookbook, page 28.
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
5 from 1 vote
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 package frozen lima beans, (about 10 oz / 283 g)
  • 1 package frozen cut green beans, (about 10 oz / 283 g)
  • 1 package frozen artichoke hearts, (about 9 oz / 255 g)
  • 3 cans tuna, drained, (about 6-7 oz / 170-198 g each)
  • 1 cup Vinaigrette Dressing, plus more for serving, Shortcut
  • 250 grams fresh spinach, rinsed and patted dry, (½ lb)
  • 1 head Boston lettuce
  • 3 spring onions, sliced, white and green parts
  • 85 grams bleu cheese, crumbled, (3 oz)

Instructions
 

  • Cook each of the frozen vegetables following package instructions, drain.
  • Place green beans in a bowl, lima beans and artichoke hearts in another bowl, and the drained tuna in another bowl. Pour the dressing over the vegetables and the tuna. Allow the vegetables to cool completely, tossing occasionally. When cooled, cover all the bowls and place them in the fridge to chill.
  • When ready to prepare the salad, reserve some spinach leave. Tear the lettuce and remaining spinach into pieces, put the lettuce and spinach into a large salad bowl.
  • Line the edges of the bowl with the reserved spinach leaves, add the spring onion, green beans, and cheese.
  • Top with the lima beans, artichoke hearts, and tuna.
  • Serve with additional dressing as desired, and enjoy.

Notes

Some of the ingredients would be a bit of a challenge to find, if they are even in Thailand, but maybe in high end western markets, so for now, I will say this would be fair cost per serving. Replace the lima beans and artichoke hearts with local vegetables and this would be low cost per serving.
Shortcut: Vinaigrette Dressing.
Variant: 1. Feel free to add tomato, onion, and cucumber, any or all. 2. Replace the tuna with canned chicken or fresh cooked and cubed chicken.
* Fair Value $1.01 to $1.50 per Serving,SALADS,Salads - Main Dish
Steamed Maryland Crabs
December 17, 2020 Lee
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Steamed Maryland Crabs

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 cups beer
  • 2 cups cider vinegar, or white vinegar
  • 24 live blue crabs
  • 1 cup seafood seasoning, such as Old Bay, Shortcut

Instructions
 

  • In a large pot with a lid, pour in the beer and vinegar and stir together then place a steamer rack in the bottom.
  • Add 12 crabs on top of the rack, sprinkle with ½ the seafood seasoning.
  • Add the other 12 crabs, sprinkle with remaining ½ cup seasoning.
  • Cover and place on high heat until liquid begins to steam.
  • Steam for 25 minutes or until crabs turn bright red.
  • Remove crabs to a platter with tongs as they will be very hot.
  • Serve and enjoy.

Notes

I am not sure how much blue crabs cost in the states, in Thailand, this would be a Fair cost per serving meal, and that would depend on getting the crabs from the store or direct from a fisherman.
Shortcut: Substitute Old Bay Seasoning. 
* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,SEAFOOD - ALL,Seafood - Crab
Rustic Beef & Ale Ragout (Slow Cooker)
December 17, 2020 Lee
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Rustic Beef & Ale Ragout (Slow Cooker)

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. I made this on 4 May 2022, very delicious, sauce is tasty! Link to the Shortcut is listed in the Recipe Notes section.
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Prep Time 20 minutes
Cook Time 4 hours
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Slow Cooker (3½+ quart)

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 750 grams beef chuck roast, boneless, cut into 1½ inch cubes, (1½ lb)
  • 1 onion, cut into ½ inch wedges
  • 1 cup carrot, sliced ¼ inch thick slices
  • 1 green bell pepper, sliced
  • 330 ml ale, or beer, (12 oz / 330 ml bottle or can)
  • 1 can tomato paste, (170 g / 6 oz)
  • 1 envelope Italian dressing mix, Shortcut
  • 2 teaspoons beef broth powder, or 1 OXO beef cube crushed
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon sugar

Instructions
 

  • Coat the inside of your slow cooker with non stick spray or butter. Prep the beef and vegetables. I used some frozen bell pepper I had on hand, 1 red and 1 green.
  • Heat the oil in a large non stick pan on medium high heat, brown beef 6-8 minutes on all sides, working in batch so you do not over crowd pan.
  • As the beef is browned, add to the prepared slow cooker. I cooked the beef in 2 batches.
  • Then add in the onion, carrot, and bell pepper to the slow cooker.
  • After the beef is all browned and in the slow cooker, return the pan to medium high heat and whisk in the ale, tomato paste, dressing mix, broth powder, Worcestershire sauce, and sugar. Cook for just a few minutes until mixture is smooth.
  • Pour mixture over the vegetables and beef in the slow cooker, give everything a stir to mix together. Cover and set to High setting for 4-5 hours or until the beef is nice and tender.
  • Serve with bread or a salad, enjoy.

Notes

I will say Fair cost per serving just based on the cost of beef.
Shortcut: Italian Dressing Mix.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,Beef - Slow Cooker
Braised Lamb Shanks with Jarlsberg
December 2, 2020 Lee
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Braised Lamb Shanks with Jarlsberg

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven

Ingredients
  

For the Lamb

  • 4 lamb shanks, (about 500 g / 1 lb each)
  • 2 tablespoons extra virgin olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1½ cups beer
  • 1½ cups beef broth

For the Coating

  • 1 cup Jarlsberg cheese, shredded, (113 g / 4 oz)
  • 1 cup seasoned breadcrumbs, Shortcut
  • 1 teaspoon dried rosemary
  • ⅔ cup cooking liquid from shanks
  • black pepper, to taste

Instructions
 

  • Heat the olive oil in a large heavy non stick pan, when hot, add the shanks and brown on all sides.
  • Add the onion and garlic and cook until onion is soft and golden.
  • Add the beer and broth, reduce heat to a simmer, cover, and cook for 1½ hours or until the shanks are fork tender.
  • Remove shanks to a platter, then reduce the cooking by cooking on high heat for 5 minutes, then strain, remove fat, and set aside.
  • Preheat your oven to 165° C (325° F). Get out a baking pan with a rack.
  • In a mixing bowl, add the cheese, breadcrumbs, rosemary, pepper, and cooking liquid. Mix together. Divide the mixture into 4 equal parts.
  • Use one part of mixture for each shank. Pat mixture firmly on the meaty tops and sides of each shank to cover or wrap them. Place each shank on the rack in the baking pan.
  • Bake for 15-20 minutes or until the coating is firm and nearly crisp.
  • Serve with sides of your choice. Serve the pan juices as a gravy. Enjoy.

Notes

I will have to price this when I find lamb. It is available but more than likely only in the large cities or touristy areas. For now I will say this is Fair cost per serving.
Shortcut: Breadcrumbs.
* Fair Value $1.01 to $1.50 per Serving,LAMB
Crockpot Turkey Breast
December 1, 2020 Lee
1 Comment

Crockpot Turkey Breast

Holly - Spend with Pennies
This is an excellent method for cooking turkey breast, juicy and tender. Links to the Shortcuts are listed in the Recipe Notes section.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours 45 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Slow Cooker

Ingredients
  

  • 2 tablespoons olive oil
  • 1 teaspoon poultry seasoning, Shortcut
  • 1 teaspoon sea salt
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • 1 cup chicken broth, Shortcut
  • 2 stalks celery, cut in half
  • 2 carrots, cut into quarters
  • 1 large onion, cut into ½ inch wedges
  • 1 turkey breast, boneless, skin on, (1-2 kilos / 2-4 lbs)

Instructions
 

  • Add the celery, carrots, and onion to your slow cooker. Pour in the broth.
  • Make the seasoning; mix together the olive oil, poultry seasoning, garlic powder, pepper, and paprika in a small bowl. Turn breast so it is skin side down, use a brush and spread about half of the seasoning evenly over the meat side of the breast. Place breast into the slow cooker skin side up. Brush the remaining seasoning over the skin side of the breast. (I used a skinless turkey breast by mistake.)
  • Cover the slow cooker and set to Low setting, length of time based on weight.
    1 kilo / 2-2½ lbs: 2 hours 45 minutes to 3 hours 15 minutes.
    1½ kilo / 3-3½ lbs: 3 hours 45 minutes to 4 hours 15 minutes.
    2 kilo / 4-4½ lbs: 4 hours 45 minutes to 5 hours 15 minutes.
  • Check internal temp to ensure the meat is fully cooked, temp should be 74° C (165° F). Do not overcook or the turkey may not turn out as juicy. If the internal temp is low, continue cooking for 30 minutes and test again.
  • Remove the turkey breast to a cutting board and let it rest for 5 minutes, then slice and arrange on a serving platter.
  • Use the liquid in the slow cooker to make a gravy, or if using a packaged gravy mix, replace the water called for with an equal amount of liquid from the slow cooker.
  • Serve with sides of your choice, enjoy.

Notes

I will price this when I order another turkey and I will cut the turkey up before cooking and prepare this. For now I will say Fair cost.
Shortcuts: Poultry Seasoning, Chicken Broth (Pressure Cooker).
# Buster Approved,#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,CHICKEN & TURKEY,Chicken - Slow Cooker