Archive for the ‘* Fair Value $1.01 to $1.50 per Serving’ Category
Salmon Salad
June 9, 2020 Lee
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Salmon Salad

Adapted from a recipe in a food magazine from 1998.
This sounds really good. In the US, just used canned salmon, for those in Thailand, prepare the salmon from frozen with the shortcut listed. On my to make and taste list. Links to the Shortcuts are listed in the Notes section.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Lunch, Main Dish, Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 170 grams canned salmon, drained, (6 oz), Shortcut
  • 2 stalks celery, thinly sliced
  • ½ cup red onion, diced
  • ¼ cup vinaigrette dressing, and as needed, Shortcut
  • 2 tablespoons capers, drained
  • 1 tablespoon fresh dill, chopped
  • salt and pepper, to taste, as desired
  • lettuce, as needed
  • fresh dill stems, for garnish, as desired

Instructions
 

  • Rinse the lettuce with cold water and tear off the leaves. Set aside.
  • To a mixing bowl, add the salmon and flake apart into large pieces.
  • Add the celery, onion, capers, dill, and gently toss together.
  • Add the dressing and toss, adding as needed. Taste and season with salt and pepper to taste as desired.
  • Arrange lettuce leaves on serving plates, scoop the salad onto the leaves, garnish with dill weed stems as desired. Serve and enjoy.

Notes

Fair cost per serving.
Shortcuts: Steamed Salmon, Basic Vinaigrette Dressing.
* Fair Value $1.01 to $1.50 per Serving,FISH - ALL,Fish - Salmon,SIDES,Sides - Salads
Chinese Pie
April 2, 2020 Lee
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Chinese Pie

Adapted from an internet recipe.
No, this is not Chinese, not even close, this is a French Canadian dish very much like a Shepherd's Pie. The French name for this is Pâté chinois. Possibly created by Chinese immigrants working on the Canadian Pacific Railway, or just a variant of making Shepherd's Pie.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Dish
Cuisine Canadian
Servings 4 servings

Equipment

  • Casserole (3 quart)

Ingredients
  

  • 500 grams ground beef, or ground pork, (1 lb)
  • 1 onion, diced
  • 1 can whole kernel corn, drained, (16 oz / 454 g)
  • 1 can creamed corn, (16 oz / 454 g)
  • mashed potatoes, as needed, about 4 cups

Instructions
 

  • Prepare the mashed potatoes, fresh made or instant. I made fresh, using 5 medium potatoes, peeled, boiled, mashed with milk and butter.
  • Preheat your oven to 180° C (350° F), get out a 3 quart casserole and lightly grease with butter.
  • Brown the ground beef in a non stick pan, season with salt and black pepper as desired, drain the fat after no more pink is visible.
  • Place the drained beef on the bottom of the casserole and spread out evenly.
  • Open the kernel corn and drain the water, sprinkle corn evenly over the beef.
  • Open the creamed corn and spread that out over the kernel corn.
  • Spread mashed potatoes evenly over the corn.
  • Bake for 30 minutes or until the edges of the potatoes are starting to brown.
  • Let casserole rest for 5 minutes, then serve and enjoy.

Notes

Fair cost per serving using beef.
Variants: 1. Add some sliced canned mushrooms or sliced fresh mushrooms to the beef while browning that.  2. Add a diced green bell pepper to the beef when browning. 3. Sprinkle the mashed potatoes with Cheddar cheese for the last 5 minutes of baking.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,: CANADIAN,BEEF
Jon’s Mac & Cheese
March 9, 2020 Lee
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Jon's Mac & Cheese

This recipe comes from my brother in law, Jon, and I must say, this is excellent Mac & Cheese and one of my favorites! And only 5 ingredients.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 500 grams dry elbow macaroni, (1 lb / 16 oz)
  • 8 cups Cheddar cheese, shredded, divided, (about 1 kilo / 2 lbs / 32 oz)
  • 1 1/2 cups whipping cream
  • 4 eggs
  • 1/2 cup butter, (1/2 block / 1 stick)

Instructions
 

  • Preheat your oven to 180 C (350 F). Grease a pyrex 9x13 baking dish with butter.
  • Heat a pot of salted water to boiling then add the macaroni and cook until just tender.
  • While the pasta is cooking, add the whipping cream and eggs to a mixing bowl and mix with a whisk.
  • When the pasta is just tender, pour into a colander to drain then add the butter to the pot and put back on heat to melt.
  • When the butter is melted, return the drained pasta to the pot and add the whipping cream mixture. Stir together.
  • Add 4 cups of the cheese and mix until the cheese is melted in.
  • Pour pasta mixture into the prepared baking dish.
  • Top with the remaining 4 cups of cheese. Bake for 30-45 minutes or until the cheese is golden brown on top.
  • Remove from the oven and let sit for 10-15 minutes to firm up.
  • Slice into 8 squares, serve, and enjoy.

Notes

I will price this when I make this in Thailand, for now this is a fair cost per serving dish in Thailand.
Provided by my brother in law, Jon Bargeman.
United States.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,Pasta - Mac & Cheese
Homemade Manwich
November 13, 2019 Lee
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Homemade Manwich

Adapted from an internet recipe.
This is a copycat recipe for the popular canned item called Manwich which is basically a Sloppy Joe sauce. This recipe as stated makes the same as one 15 oz can of Manwich sauce. One can can be used to make Manwich Sloppy Joe Sandwiches or for use in other recipes that require just a can of the sauce. I made this on 15 Jun 2024, very well liked by the family and I.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams ground beef, or pork, (1 lb)
  • 1 small green bell pepper, finely diced
  • 1 cup tomato sauce
  • 1 cup tomato ketchup
  • 1 teaspoon prepared yellow mustard
  • 1 tablespoon dried onion flakes
  • ½ teaspoon garlic salt
  • ¼ teaspoon celery seed
  • ½ teaspoon chili powder, optional
  • buns, split, buttered, and toasted, for serving

Instructions
 

For Manwich Sloppy Joes

  • Brown the beef in a pan until little no pink remains.
  • While the beef is cooking, dice the bell pepper and set aside, then add the remaining ingredients, except the bell pepper and buns, to a small mixing bowl and stir together to make the sauce.
  • Once the beef is cooked, drain the excess fat and return to heat. Add the bell pepper and cook for 3-5 minutes to soften the pepper, stir often.
  • Add the sauce, stir and allow mixture to come to a boil, then reduce to a simmer and cook, stirring often, for 10-15 minutes.
  • Serve on toasted buns with any toppings you desire. Enjoy.
  • These are excellent with a slice of Cheddar on top.

For use in other recipes

  • To use in recipes that simply require one 15 oz can, simply omit the ground beef and use the remaining ingredients as listed.

Notes

Fair cost per serving depending on where you source the beef from.
Used in Recipes Listed on this Site:
Updated on 15 June 2024.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,BEEF,BURGERS & SANDWICHES,Ingredients - Sauces
Ham & Rice Casserole
September 17, 2019 Lee
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Ham & Rice Casserole

Sounds a like a great use for leftover ham or even store bought ham scraps. On my to make and taste list. Links to the shortcuts are listed in the Recipe Notes section.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 2 cans condensed Cheddar cheese soup, Shortcut
  • 2 2/3 cups water
  • 1 teaspoon Italian seasoning, Shortcut
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups dry Jasmine rice, rinsed
  • 4 cups broccoli florets, fresh or frozen
  • 4 cups ham, leftovers, chopped
  • 1-2 cups Colby Jack cheese, shredded

Instructions
 

  • Preheat your oven to 180 C (350 F), get out a 9x13 baking dish.
  • In a large mixing bowl, add the soup, water, Italian seasoning, salt, pepper, and garlic powder. When mixed, add the rice, broccoli, and ham.
  • Pour the mixture into the prepared baking dish and cover tightly with foil. The foil is going to steam this dish and cooks the rice.
  • Bake for 60 minutes, remove from the oven and remove the foil, it will look watery, that is ok. Taste test some rice, if still crunchy, cover with the foil and bake another 20-30 minutes or until the rice is cooked and tender.
  • Stir the casserole, sprinkle with the shredded cheese, and return to the oven and bake for 5-7 minutes or until the cheese is melted and bubbly.
  • Serve and enjoy.

Notes

Low cost per serving if using leftover ham, and low to fair cost per serving if using purchased ham scraps.
Shortcuts: Condensed Cheddar Cheese Soup, Italian Seasoning.
Variants: 1. Replace the ham with cooked chicken or turkey. 2. Instead of broccoli, use cauliflower and or sliced carrots. 3. Add sliced mushrooms.
Adapted from an internet recipe.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,* Fair Value $1.01 to $1.50 per Serving,CASSEROLES,CHICKEN & TURKEY,LEFTOVERS,PORK
My Alfredo Sauce
September 10, 2019 Lee
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My Alfredo Sauce

This is my Go To Alfredo sauce and is cream based, not cream cheese based. This is easy to prepare and is well liked by everyone who has tried this. This doubles easily.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 cloves garlic, smashed and minced
  • 1 tablespoon extra light olive oil
  • 1/2 cup butter, (1 stick)
  • 2 cups heavy cream, (1 pint)
  • 2 tablespoons Cream cheese
  • 1 cup Parmesan cheese, grated

Instructions
 

  • In a saucepan, heat the oil on medium heat, when hot, add the garlic and saute for 1 minute.
  • Add the butter and let melt.
  • Add the heavy cream and cream cheese. Whisk until thickened.
  • Whisk in the Parmesan, whisk until melted in and sauce is thickened. Do not let the sauce come to a boil after the cheese is added or the cheese may separate from the cream.
  • Stir in your choice of cooked shrimp, cubed chicken, bacon, or crumbled Italian sausage and let the sauce simmer for a few minutes to warm the added meat.
  • Serve over fettuccine or pasta of your choice.

Notes

I will price this per serving when I return to Thailand, for now I will say this is Fair cost per serving.
Variants: 1. For 4 servings of sauce, consider meats at 500 g / 1 lb of cooked chicken, shrimp, Italian sausage, smoked sausage, or bacon. 2. Add 250 g / 8 oz of sliced, sauteed mushrooms in addition to Italian or smoked sausage.
Adapted from a combination of several internet recipes.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,INGREDIENTS,Ingredients - Sauces
Stuffed Shells with Italian Sausage
August 28, 2019 Lee
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Stuffed Shells with Italian Sausage

These sound very good, on my to make list, and I will make the Italian sausage as well. As written, this may make as much as two 9x13 baking pans. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 50 jumbo pasta shells, see Step 1, (500 g / 1 lb)
  • 500 grams fresh mushrooms, chopped
  • 1 kilo bulk Italian sausage, Shortcut
  • 500 grams Mozzarella Cheese, shredded, (1 lb)
  • 500 grams Cheddar cheese, shredded, (1 lb)
  • 100 grams Parmesan cheese, grated, (4 oz)
  • 3/4 cup pasta sauce, Shortcut
  • 6 tablespoons tomato paste
  • 2 cups Cottage cheese, Shortcut
  • 1 yellow bell pepper, diced
  • 1 egg

Instructions
 

  • For the pasta shells, there is jumbo and regular. Either one would work well, I will verify this when I prepare this.
  • Heat a large non stick pan on medium heat and saute the mushrooms until they have released their water and are nicely wilted. Remove from the pan and set aside to cool.
  • Heat a pot of salted water to a boil, then add the shells. Cook the shells until just tender or slightly before tender, then drain and rinse under cold water to stop the cooking process. Set the shells aside.
  • While the shells are cooking, heat the same non stick pan used for the mushrooms on medium high heat, when hot, add the sausage and break that up as it cooks. Cook the sausage through.
  • Once the sausage is cooked through, drain the fat, then add the tomato sauce and tomato paste. Mix together and cook for about 2-3 minutes, then remove from heat and let cool.
  • In a large mixing bowl, add HALF of each shredded and grated cheeses and mix those together (reserve the other half of each cheese for a topping to be used later), then add the cooled sausage, cooled mushrooms, all the cottage cheese, bell pepper, and egg. Mix together.
  • Using a teaspoon, stuff each shell and arrange in a 9x13 baking dish. When the dish is full, repeat with the second dish.
  • Preheat your oven to 180 C (350 F). Cover one or both dishes with foil. You can freeze one dish at this point for use at another time. If you freeze one dish, freeze half of the reserved cheese as well.
  • Bake for 40 minutes, then remove the foil and top with the reserved cheeses and bake uncovered for another 10 minutes. If using a frozen dish, no need to thaw, just cover with foil and bake for 50 minutes, then remove the foil and sprinkle with the thawed, reserved cheese.
  • Remove the dish from the oven, cover with the foil previously used and let it cool for 10-15 minutes then serve and enjoy.

Notes

I will price this when I prepare it. For now I will say Fair cost per serving based mainly on the cheese used.
Shortcuts: Italian Sausage, Tomato Sauce, Cottage Cheese.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,PASTA,Pork - Sausage
Tart Cherry Pie
July 27, 2019 Lee
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Tart Cherry Pie

This recipe uses canned tart cherries in water, you are going to make the filling yourself. This is delicious pie, and how a cherry pie is supposed to taste, and no red food coloring used like in ready made pie filling.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 pie crusts, ready made or homemade
  • 2 cans tart cherries, in water, 15 oz / 425 g cans
  • 1 cup cherry liquid, See step 2.
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon butter
  • 1/4 teaspoon almond extract
  • 1 egg, beaten

Instructions
 

  • Preheat your oven to 220 C (425 F), get out a pie dish. Line the pie dish with one sheet of pie crust dough.
  • Drain the cherries and save 1 cup of liquid, discard the remaining liquid. (I got exactly 1 cup of liquid from both cans.) If both cans do not have 1 cup of liquid, just top up what you do get with water to make 1 cup.
  • In a saucepan, add the sugar and cornstarch and whisk together, slowly whisk in the reserved liquid from the cherries and mix until smooth.
  • Place the saucepan on medium heat and stir continuously until the mixture starts to bubble. You will see a noticeable change when the mixture starts to bubble.
  • Once it bubbles, continue stirring for 1 more minute until the mixture is thick and clear, remove from heat.
  • Now stir in the butter, almond extract, and cherries, mix until combined.
  • Pour into the prepared pie dish.
  • Cover with the second crust and cut several slits to vent steam, or if adventurous, slice that crust up and make a lattice top on the pie. Brush the top crust with beaten egg.
  • Bake for 10 minutes then reduce the temp to 180 C (350 F) and bake for another 35 minutes or until golden brown.
  • Remove to a rack to cool.
  • Slice, serve, and enjoy. Sometimes this will come out very runny, and sometimes much drier, this time was runny, so just grab a spoon and enjoy, the flavor is still perfect regardless of the texture.

Notes

Since I am in the states for a while, a can of tart cherries in water runs about $3.40 in Walmart, so for 6 servings, this dessert would cost about $1.13 per serving.
Adapted from an internet recipe.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,DESSERTS
Sausage & Summer Squash
July 2, 2019 Lee
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Sausage & Summer Squash

Lee
For this recipe, which is more of a guide, I used Hillshire Farms Smoked Sausage and Kielbasa and yellow summer squash.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 6 small yellow squash, sliced about ¼ inch thick or a bit thinner
  • 1 package smoked sausage, sliced about ¼ inch thick, (400 g / 14 oz)
  • 1 package Kielbasa sausage, sliced about ¼ inch thick, (340 g / 12 oz)
  • ½ onion, diced
  • extra light olive oil, as needed
  • salt and pepper, as desired

Instructions
 

  • Here is 4 of the 6 squash I used, these would be medium sized.
  • Heat a non stick pan on medium heat with 1 tablespoon of oil, when hot, add the onion and squash. Turn the sausage often, and season with salt and pepper as desired. The squash will release water and will cook down.
  • Slice the sausage then heat a non stick pan with 1 tablespoon of oil, when hot, add the sausage. Turn the sausage often until starting to brown, you are basically heating it through as it is already cooked.
  • Turn the squash as it cooks down, and let the water cook off as well.
  • When the water is cooked off from the squash, add the sausage to the squash and turn to mix together. Season with black pepper and salt as desired.
  • Serve with sides of your choice, enjoy.

Notes

It cost me $2.78 for the smoked sausage and $2.78 for the kielbasa. I think I paid $2 for the squash. For 6 servings, this is about $1.26 per serving.
My parents cooked this many times when I was growing up, I just thought combining them would be good and it was. 
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,Beef - Sausage
Strawberry Pie
June 18, 2019 Lee
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Strawberry Pie

This recipe comes from a good friend and this is her mother's recipe, and it sounds delicious!
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 1 pie

Ingredients
  

  • 1 kilo fresh strawberries, (2 lbs)
  • 1 cup granulated sugar
  • 1 graham cracker crust
  • 250 grams Cream cheese, 1 block, softened, (8 oz)
  • 453 grams powdered sugar, (1 lb or 3 2/3 cups)
  • 1 envelope Dream Whip
  • 1 teaspoon vanilla extract
  • 1 small box strawberry gelatin, (jello)
  • 1 cup boiling water
  • 1/2 cup strawberry juice, (you are going to make this)

Instructions
 

  • Trim stems off the strawberries, then depending on the size, for small to medium, cut each in half, and for large berries, cut into quarters (lengthwise). Place in a mixing bowl.
  • Add the granulated sugar to the strawberries and gently mix together. This will juice the strawberries. Place bowl in the fridge for an hour.
  • In another mixing bowl, beat together the cream cheese, powdered sugar, Dream Whip, and vanilla extract.
  • Pour mixture into the pie crust and spread out evenly. Place in the fridge.
  • Place a strainer on another bowl and drain the strawberries, reserving the juice. Measure out 1/2 cup of that juice and set that and the strawberries aside. (For the remaining strawberry juice, save that and pour over angel food cake another day.)
  • Another mixing bowl, dissolve the gelatin in the boiling water, stir in that 1/2 cup of reserved strawberry juice, then add the strawberries and stir together. Place in the fridge until set and cooled.
  • Mix the strawberry gelatin and pour over the cream cheese mixture in the pie crust. Place in the fridge until ready to serve.

Notes

One item I cannot price for certain is the Dream Whip, that, I have never seen here. Strawberries are hit or miss on quality. For now I will say Fair cost per serving.
Recipe and photo provided by good friend, Patti Stone.
United States.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,DESSERTS