Archive for the ‘* Fair Value $1.01 to $1.50 per Serving’ Category
Ale’d Pork & Sauerkraut (Slow Cooker)
November 27, 2020 Lee
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Ale'd Pork & Sauerkraut (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. This sounds very good, on my to make and taste list.
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Prep Time 10 minutes
Cook Time 6 hours
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Slow Cooker

Ingredients
  

  • 1 jar sauerkraut, undrained, (907 g / 32 oz)
  • 1 ½ tablespoons sugar
  • 1 can ale, (12 oz / 330 ml)
  • 1 pork shoulder roast, or butt roast, boneless, (about 2 kilos / 3 ½ lbs)
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon black pepper

Instructions
 

  • Place the sauerkraut in your slow cooker, sprinkle with the sugar, and pour on the ale.
  • Place pork roast, fat side up, on top of the sauerkraut. Sprinkle evenly with salt, paprika, garlic powder, and black pepper.
  • Cover and set the slow cooker to High setting for 6 hours.
  • Remove pork to a large serving platter and slice. Remove sauerkraut using a slotted spoon and arrange around pork. Spoon some liquid from slow cooker over the sauerkraut as desired.
  • Serve with sides of your choice. Enjoy.

Notes

Fair cost per serving based on cost of sauerkraut but will research this further.
* Fair Value $1.01 to $1.50 per Serving,Pork - Slow Cooker
Guadalajara Beef
November 26, 2020 Lee
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Guadalajara Beef

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.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 1 day
Total Time 1 day 45 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • 1 bottle dark beer, (12 oz / 330 ml)
  • ¼ cup soy sauce
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon ground red pepper
  • 1 beef flank steak, (500 g / 1 lb)
  • 6 medium bell peppers, 2 each of red, yellow, and green
  • 8 flour tortillas, 6-8 inch, warmed

Instructions
 

  • Place the beer, soy sauce, garlic, cumin, red pepper, and chili powder in a large zip lock bag. Squish everything around to mix, add the steak, then squeeze out the air and seal, turn over several times to coat the steak. Place in the fridge for at least 6 hours and up to 24 hours to marinate.
  • Just before you are ready to cook, slice the bell peppers into quarters lengthwise.
  • Prepare your grill for direct cooking over medium heat. Lightly oil the grill.
  • Remove the steak from the bag, discard the marinade.
  • Place the steak on the grill and cook uncovered for 9-11 minutes per side until internal temp is 63° C (145° F) or to your desired doneness.
  • While the steak is grilling, grill the bell peppers 4-6 minutes per side or until tender.
  • Remove the steak to a cutting board and slice across the grain into thin slices.
  • Serve steak with the peppers and warmed tortillas, enjoy.

Notes

This would be at least a Fair cost per serving, and I would assume other cuts of beef would work as well.
* Fair Value $1.01 to $1.50 per Serving,BEEF,GRILLED / BBQ / SMOKER
Grilled Skirt Steak Fajitas
November 26, 2020 Lee
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Grilled Skirt Steak Fajitas

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.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 2 hours
Total Time 2 hours 45 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • 750 grams skirt steak, (1 ½ lbs)
  • ½ cup pale ale
  • 3 tablespoons lime juice
  • 1 teaspoon ground cumin
  • 2 tablespoons olive oil
  • 1 cup red onion, thinly sliced
  • ½ cup red bell pepper, thinly sliced
  • ½ cup green bell pepper, thinly sliced
  • 2 cloves garlic, minced
  • 3 plum tomatoes, cut into 4 wedges each
  • 1 tablespoon light soy sauce
  • ¾ teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 flour tortillas, 6-7 inch, warmed

Instructions
 

  • Place steak in a large zip lock bag then add the ale, lime juice, and cumin. Squeeze out as much air as you can, seal bag, and squish it around to coat mix and coat the steak. Place bag in the fridge for 2 hours to marinate, turning occasionally.
  • Heat the oil in a large non stick pan on medium high heat. When hot, add the onion, Sauté 2-3 minutes or until starting to soften then add the bell peppers, sauté for another 6-7 minutes or until softened.
  • Add the garlic, sauté for 1 minute, then add the tomatoes. Sauté for 2 minutes or until the tomatoes are just starting to soften. Add soy sauce, sauté for 1 minute. Turn off heat and leave on burner to keep warm.
  • Prepare your grill for direct cooking over medium high heat. Lightly oil the grill.
  • Remove steak from the bag, discard marinade. Sprinkle with salt and pepper.
  • Place steak on grill directly over heat. Grill 4-6 minutes on each side or until 63° C (145° F) internally or to your preferred doneness.
  • Remove steak to a cutting board, slice across the grain into ¼ inch thick slices.
  • Divide steak among the tortillas, divide vegetable mixture among the tortillas, serve and enjoy.

Notes

Since this is using beef, and 4 servings, this is at least Fair cost per serving, and depending on where the beef is purchased, this could be a high cost per serving. I will price this more accurately when I make this.
* Fair Value $1.01 to $1.50 per Serving,BEEF,GRILLED / BBQ / SMOKER
Grilled Beer-glazed Shrimp
November 25, 2020 Lee
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Grilled Beer-glazed Shrimp

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.
Print Recipe
Prep Time 20 minutes
Cook Time 2 minutes
Passive Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • 1 cup lager
  • ¼ cup dark brown sugar, packed
  • ¼ cup apricot preserves
  • 3 tablespoons light soy sauce
  • 1 teaspoon Sriracha Chili Garlic sauce
  • 1 kilo raw jumbo shrimp, peeled, deveined, tail on, (2 lbs)
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper

Instructions
 

  • In a medium size mixing bowl, add the lager, sugar, preserves, soy sauce, and Sriracha. Mix together.
  • Remove 1 cup of mixture to a small saucepan. Add the shrimp to the mixing bowl, toss to coat, and place in the fridge for 30 minutes to marinate.
  • While the shrimp are marinating, place the small saucepan on medium high heat, bring mixture to a boil the reduce to medium, stirring constantly. Simmer for 10-11 minutes or until the mixture is slightly syrupy and reduced, then remove from heat and set aside.
  • Prepare your grill for direct cooking on medium high heat.
  • Remove the shrimp from the marinade and discard the marinade. Lightly oil the grill.
  • Place shrimp on the grill, cook for 2 minutes per side or until the shrimp are opaque, pink, and cooked through.
  • Remove shrimp to a large bowl and drizzle on the reduced mixture, toss to mix together.
  • Serve with sides of your choice. Enjoy.

Notes

Fair to High cost per serving.
* Fair Value $1.01 to $1.50 per Serving,GRILLED / BBQ / SMOKER,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Beer & Orange Marinated Tuna Steaks
November 24, 2020 Lee
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Beer & Orange Marinated Tuna Steaks

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.
Print Recipe
Prep Time 10 minutes
Cook Time 6 minutes
Passive Time 30 minutes
Total Time 46 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

For the Salsa

  • 2 large nectarines, pitted, cut into ½ inch cubes
  • 3 tablespoons red onion, finely diced
  • ½ jalapeno pepper, finely diced
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon lime juice
  • ¼ teaspoon salt

For the Tuna

  • ½ cup beer
  • ⅓ cup spring onion, thinly sliced
  • ¼ cup orange juice
  • ¼ cup light soy sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh ginger, grated
  • 2 cloves garlic, minced
  • 2 tablespoons sugar
  • 4 tuna steaks, about ¾ inch thick, (4-6 oz / 112-170 g each)

Instructions
 

  • In a medium size bowl, add all the Salsa ingredients and mix together. Set aside until serving.
  • In a large mixing bowl, add the Tuna ingredients except the tuna steaks, and mix together to make the marinade.
  • Add the tuna steaks to the marinade, turning them to coat them. Place in the fridge for 30 minutes. Turn the steaks several times while they marinate.
  • Prepare your grill for direct heat cooking on medium high heat. Oil the grates to reduce sticking.
  • Remove steaks from the marinade and place on the grill. Grill steaks for 3 minutes on each side or until they have grill marks and still pink in the center.
  • Remove to a serving tray.
  • Serve with the Salsa, enjoy.

Notes

I would have to price this when I locate tuna steaks, so for now I will say this Fair priced per serving.
* Fair Value $1.01 to $1.50 per Serving,FISH - ALL,Fish - Tuna,GRILLED / BBQ / SMOKER
Salmon Celery Loaf
November 4, 2020 Lee
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Salmon Celery Loaf

Favorite Recipes page 269, Delores Curtis, Whitmore Lake, MI.
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. Links to the Shortcuts are listed in the Recipe Notes section.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour
Servings 6 servings

Ingredients
  

For the Salmon Loaf

  • 1 can salmon, (500 g / 1 lb can), Shortcut
  • ¼ cup salmon liquid
  • 1 can condensed cream of celery soup, Shortcut
  • 1 cup bread crumbs, Shortcut
  • 2 eggs
  • ½ cup onion, diced
  • 1 tablespoon lemon juice

For the Sauce (Optional)

  • 1 can condensed cream of celery soup, Shortcut
  • ⅓ cup sour cream, Shortcut
  • ¼ teaspoon dried dill weed

Instructions
 

  • Preheat your oven to 190° C (375° F). Grease a loaf pan with butter or cooking spray.
  • Open and drain the salmon into a measuring cup. Keep ¼ cup of the liquid, discard the rest. Place drained salmon in a mixing bowl and flake with a fork.
  • To the mixing bowl, add all remaining Loaf ingredients.
  • Mix together until well combined.
  • Pack into the prepared loaf pan.
  • Place in the oven and bake for 1 hour. Remove from the oven and cool for 5 minutes on a rack.
  • While the salmon loaf is baking, heat the condensed celery soup, sour cream, and dill until warmed through.
  • Turn the loaf out onto a serving tray and slice.
  • Serve topped with the sauce and sides of your choice. Enjoy.

Notes

Fair cost based on the cost of salmon.
Shortcuts: Steamed Salmon, Condensed Cream of Celery Soup, Bread Crumbs, Sour Cream.
# Buster Approved,#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,FISH - ALL,Fish - Salmon
Blonde Fruitcake
October 13, 2020 Lee
1 Comment

Blonde Fruitcake

Lana Stuart of Never Enough Thyme, the original recipe is here. United States.
I found this recipe online and it sounded good because it is not a dark or heavy fruitcake, this is a light, aka blonde, blonde. I made it on 11 Oct 2020, and it is very good, best fruitcake I have ever eaten! Highly recommended.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Course Dessert
Cuisine American
Servings 15 servings

Ingredients
  

  • 3 cups pecans, chopped
  • 454 grams candied pineapple, chopped, (16 oz / 1 lb)
  • 113 grams candied red cherries, halved, (4 oz)
  • 113 grams candied green cherries, halved, (4 oz)
  • 113 grams candied chopped mixed fruit, (4 oz)
  • 3 tablespoons all purpose flour
  • ½ teaspoon baking powder
  • 1 pinch salt
  • 1¾ cups all purpose flour
  • 1 cup butter, (2 sticks / 1 block)
  • 1 cup sugar
  • 5 eggs
  • 1 tablespoon vanilla extract

Instructions
 

  • Prep the fruit and nuts. Chop the pecans, slice the cherries, and chop the pineapple. Place in a large mixing bowl.
  • Sprinkle the fruit and nuts with the 3 tablespoons of flour and toss to coat, set aside.
  • Preheat your oven to 120° C (250° F). Generously grease a bundt or ring pan with butter, then flour the pan.
  • In a mixing bowl, add the 1¾ cups flour, salt, and baking powder. Whisk together, then set aside.
  • In another mixing bowl, add the butter and sugar and cream together with an electric mixer.
  • Add the eggs and vanilla, beat in with the mixer. Remove the mixer as we are done with that.
  • Using a spoon, mix in the flour mixture.
  • Pour the batter into the fruit and nuts, using a heavy spoon, mix together. Easiest way is push spoon down the side to the middle of the bottom and slowly lift up, then rotate the bowl and repeat until the fruit and nuts are evenly coated with the batter.
  • Spoon batter into your prepared bundt or ring pan and spread out evenly, smoothing the top.
  • Place in the oven and bake for 2½ hours and the top will become golden brown. Test for doneness when a toothpick (I used a wood skewer) comes out clean. This cake was perfect at 2½ hours. Cool in the pan on a rack for 15 minutes, then turn out the cake onto a rack and allow to cool completely.
  • When completely cool, dust with powdered sugar for a nice touch.
  • Slice, serve, and enjoy.

Notes

I will have to price this in Thailand if I can find the candied fruit, I will say it is a fair cost based on number of servings.
Variant: 1. Use walnuts in place of pecans. 
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,DESSERTS
Cheddar Cheese Soup
July 30, 2020 Lee
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Cheddar Cheese Soup

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.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1/4 cup butter, (1/2 stick or 1/4 block)
  • 1/4 cup all purpose flour
  • 2 cans evaporated milk, (12 fl oz / 360 ml cans)
  • 1 cup beer
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon cayenne pepper
  • 2 cups Sharp Cheddar cheese, shredded, (8 oz / 250 g)
  • salt, as desired, to taste

Instructions
 

  • Melt the butter in a large saucepan, then whisk in the flour and whisk continuously until bubbly.
  • Add the evaporated milk, stirring continuously, and bring to a boil, then reduce heat.
  • Stir in the beer, Worcestershire sauce, mustard, and cayenne. Simmer, stirring often, for 10 minutes.
  • Remove from heat and stir in the cheese until fully melted. Taste, season with salt as desired.
  • Ladle into bowls and serve with your favorite toppings, such as cooked and crumbled bacon, sliced spring onion, or croutons. Enjoy.

Notes

Fair cost per serving based on the cheese used.
* Fair Value $1.01 to $1.50 per Serving,SOUPS, STEWS, CHILI
Trail Mix Bark
July 23, 2020 Lee
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Trail Mix Bark

This is a straightforward recipe with just two ingredients, your favorite trail mix and almond bark. The trail mix I am using is just a combination of chopped walnuts, dried apple and cranberries, and raisins.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

  • 750-1000 grams almond bark, (1 1/2 - 2 lbs)
  • 500 grams trail mix, your favorite kind, (1 lb / about 4 cups)
  • candy sprinkles, optional, just to add some color

Instructions
 

  • Line a baking sheet with parchment paper. Setup a double boiler, add the bark.
  • While the bark is melting, open the bag of trail mix (I used a 1 lb / 500 g bag and it measured out to just over 4 cups) and place on a plate or shallow bowl so you can grab handfuls of this. The mix I used is just chopped walnuts, dried apple and cranberries, and raisins.
  • Heat until the bark is all melted and smooth.
  • Pour the bark onto the parchment. Gently shake the pan around while tilting it to spread out evenly.
  • Sprinkle trail mix evenly over the bark. Use the bottom of a drinking glass, or I just used the bottom of the measuring cup I used, and justly tap down the mix, you are just making sure everything is in the bark.
  • Top with sprinkles if desired to add bit of color.
  • Allow the bark to cool and it will set up. Break bark up into large chunks. Enjoy as a snack or a dessert.
  • I made this again on 6 Aug 2020, and used vanilla almond bark. Perfect.

Notes

I will price this when I get home, for now I will say Fair cost per serving. A lot depends on the type of trail mix used as well.
Variants: 1. Use vanilla or chocolate almond bark. 2. Use any type of trail mix you prefer, just keep the weight to 500 g / 1 lb.
Adapted from an internet recipe.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,APPETIZERS / SNACKS,DESSERTS
Sausage & Scrambled Egg Burritos
June 29, 2020 Lee
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Sausage & Scrambled Egg Burritos

These sound great, on my to make and taste list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 6 eggs
  • 3 tablespoons milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 500 grams breakfast sausage, (1 lb), Shortcut
  • 1/2 cup onion, diced
  • 1 can diced tomatoes and green chilies, drained, (10 oz can)
  • 6 flour tortillas, 10 inch, warmed
  • 1 cup Cheddar cheese, shredded, (4 oz / 125 g)

Instructions
 

  • In a mixing bowl, crack in the eggs, add the milk, salt, and pepper and whisk together.
  • Heat a large non stick pan on medium heat, when hot, add the sausage, break it up with your spatula and cook about 5 minutes.
  • Add the onion and diced tomatoes and stir into the sausage. Continue cooking until the meat is no longer pink. Drain and remove the the sausage from the pan, and put the pan back on the heat.
  • Pour the eggs into the pan and cook but do not stir until the edges and bottom are beginning to set, then use your spatula and pull the egg in from edges to the center and scramble the eggs, cooking until almost set.
  • Lay out a tortilla, spoon 1/6 of sausage mixture across the tortilla, about halfway between the edge near you and the middle. Then add 1/6 of the scrambled egg, and some cheese.
  • Fold the edge nearest you up over the sausage and egg, then fold in the left and right sides, then complete the wrap by rolling the burrito away from you.
  • Repeat with remaining tortillas.
  • Serve as is or cut in half first. Enjoy.

Notes

I will price this when I order tortillas through Lazada, for now I will say fair cost per serving.
Shortcut: Breakfast Sausage.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,BREAKFAST (for dinner!)