Archive for the ‘* Fair Value $1.01 to $1.50 per Serving’ Category
Fried Bologna Sandwich
I made these last night, have not had one in 12 years or so, true comfort food. Bologna is here, mainly just eaten as a snack item straight from the fridge. My wife very much enjoyed these. I did not make anything that is not here, just prepared it in a way the Thais are not accustomed to, the family really likes it when I use common items to make a "new" dish they have not had before. This is a nothing more than a guide, not a recipe. Keep in mind, Thai bologna is smaller diameter than in the US.
Ingredients
- 2 slices bread
- 5 slices bologna, plain, I used pork
- lettuce leaves, as needed
- cheese, sliced, as needed
- mayo, as needed
Optional Items
- tomato, sliced
- egg, fried
- hard boiled egg, sliced
- mustard, in place of the mayo
- cheese, sliced, any you like
- bologna, with chilies, very popular
- bologna, chicken
Instructions
- In a non stick pan, heat a tiny amount of olive oil and add the bologna slices, fry for a minute or two each side or until the edges are starting to brown.
- Spread mayo on each slice of bread, add some lettuce to one slice, add the bologna slices on top of the lettuce, then add some cheese on top of the bologna. Top with the other slice of bread.
- Cut in half and enjoy.
Notes
A pack of 10 slices of bologna will cost about 79 Baht, for 2 sandwiches (2 servings), this is about $1.25 per serving. Other items used are minimal.
Commonly made sandwich.
Stew Beef (Pressure Cooker)
This applies to stew beef, not a large piece of beef like a pot roast. A few days ago I was going to make some ground beef patties with a gravy sauce, and my new and to my discovery, less than desirable meat grinder failed at simply grinding beef. Since I had the meat cut to stew size to feed into the grinder. Backup plan, use my stove top pressure cooker. I looked up the time for stew beef, 20 minutes, easy, and quite delicious beef that is tender and juicy. Win win. Follow your pressure cooker's safety instructions.
Equipment
- Pressure Cooker
Ingredients
- 1½ kilos beef, see Step 1, (3 lbs)
- water, as needed
Instructions
- The amount of beef (stew beef, beef that is cut into pieces) is not really important, I used 1½ kilos but I also have a 9 liter (9½ quart) pressure cooker. Main thing is the pressure cooker (for smaller pressure cookers) is no more than ⅔ full.
- Add the beef to the cooker. Add about 1 to 1½ inches of water, again, do not go over ⅔ full. You need water in the cooker, you are not going to boil the meat, as when it is under pressure, the water does not boil, it is certainly ok if there is meat above the water!
- Place the lid on and lock, bring to high heat. When the jiggler starts moving and releasing pressure, turn the heat down but maintain the pressure release and jiggler moving (indicating full pressure). Start timing for 20 minutes.
- When 20 minutes have passed on full pressure, turn of the heat and move the pressure cooker to an unused burner to allow a natural release of pressure.
- When the pressure is released and it is safe to open your pressure cooker, go ahead and open, use beef as needed in other recipes. Don't forget to try a piece first 😉
- I simply added the stew beef to a sauce pan of beef gravy and served it with homemade spatzle, excellent dish.
- Recipes to use stew beef in could be simply beef and gravy, beef and noodles, etc.
Notes
For pricing, this depends on how much beef you are using and where you sourced it from. I will just use a blanket Fair cost for this.
Variant: 1. Increase the time to 21 or 22 minutes for an even more fall apart tender beef.
Real Swiss Steak
This recipe is from none other than, a Swiss person, so I think it is pretty safe to assume, this is about authentic as this gets. And it is so simple!
Ingredients
- 1 thin beef steak
- 1 egg, beaten
- all purpose flour, as needed
- bread crumbs, as needed
Instructions
- Heat a skillet on medium heat. Beat the egg in a shallow bowl or plate, place some flour on another plate, and some bread crumbs on another plate.
- When the skillet is hot, coat the steak in beaten egg, then coat with flour, back into the egg to coat it again, then into the bread crumbs, and finally into the hot skillet.
- Cook until golden brown on the bottom, flip the steak and cook the other side.
- Serve with a lemon wedge on top and sides of your choice.
Notes
Fair cost if using local beef.
Shortcut: Bread Crumbs.
Sausage Salad I
I had this at a wedding party yesterday, 27 Feb 2018. This was the only dish that contained packaged items, like Vietnamese sausage, hot dogs, crab sticks, and squid rolls. Squid rolls are essentially a crab stick but are tubular shaped, but squid flavored. The dish in the photo also has chilies in it, when I prepare this, I will use much less chili. No servings or quantities are given until I make this, I am just winging this for now.
Ingredients
- Vietnamese sausage, a mix of peppered and plain would be good
- quality hot dogs
- imitation crab, aka crab sticks
- imitation squid, aka squid rolls
- fresh mushrooms, white ear, oyster, your choice
- carrot
- red onion
- tomatoes
- pinch Bird's Eye Chili, seeded and finely chopped, or to taste
For the Dressing
- soy sauce
- lime juice
Instructions
- Cut the Vietnamese sausage (Cha Lua plain, and Cha Hue for peppered) in half lengthwise, then thinly slice each half. A mix of regular and pepper varieties would work well.
- Slice the hot dogs thinly at an angle. (Just a note, the shorter hot dogs tend to have the casings removed.)
- Slice the imitation crab into 1/2 inch pieces and the squid into 1/4 inch pieces.
- Cut the onion in half from top to bottom, then thinly slice each half.
- Finely slice then chop the carrot. Safe bet would be to cut the carrot into 2 inch pieces, julienne, then cut the stack in half.
- For the mushrooms, if using white ear variety, blanch that for a few minutes, drain and let cool down. Your choice of fresh mushrooms, buttons sliced, Shimeji chopped, Shiitake sliced with the stem removed would also be nice.
- For the tomatoes, cut in half and remove the seedy pulp then slice.
- Seed and finely chop one Bird's Eye chili.
- Place the prepared meats and veggies in a large mixing bowl and toss to combine. Splash with some soy sauce and a couple of tablespoons of lime juice. Toss together until all is coated well. (Keep in mind, my photo shows a very large pot, this is at a wedding so a lot of chow was made, but this was delicious! I will make this on a much smaller scale than what this photo shows.)
- Serve as a side dish with any Thai dish.
Notes
I will price then when I gather up all the supplies for this.
Inspired by seeing this dish at a party.
Thailand.
Thailand.
Crab Cakes II
Sounds good, recipe calls for 2 pounds of flaked crab meat, I am going to try this with imitation crab as well and will post my findings using this.
Ingredients
- 1 kilo crab meat, I will verify when I use imitation, (2 lb)
- 2½ cups fine breadcrumbs
- â…” cup mayo
- 5 egg yolks
- 2 teaspoons lemon or lime juice
- 2 tablespoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- ¼ teaspoon paprika
- â…› teaspoon Creole seasoning
- â…› teaspoon chili powder, just a pinch really
- all purpose flour, as needed for frying
- cooking oil, your preference, for frying
Instructions
- In a large mixing bowl, add everything, and time to get your hands dirty, reach in there and mix everything together well.
- Form into 4 oz (115 gram) patties. (shape into balls then flatten).
- Heat a non stick pan with about ½ to 1 inch of cooking oil in it. When hot, flip each patty in flour to coat, and place in the hot pan, cook, flipping once, until golden brown on each side, enjoy.
Notes
I will have to price imitation and fresh crab for this recipe, for now I will say Fair value.
Cheesy Bean Enchilada Casserole
This is my own creation made on 21 Feb 2018, nothing special to look at but is tasty if one likes bean enchiladas. This recipes makes use of another recipe here on the site for the refried beans. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 batch refried beans, shortcut listed below
- 4 large flour tortillas
- 3 cups Cheddar cheese, shredded, or a 4 cheese blend
- 1 packet enchilada sauce, OR make from a shortcut
Instructions
- Prepare the refried beans from the shortcut below, I don't know how many cups or cans this makes, I make mine in batches of 500 grams (1 lb) dry beans. These take 8 hours, so you can either start the beans really early or make the casserole the next day, which is what I did.
- Preheat your oven to 180 C (350 F). Prepare the enchilada sauce according to the package or shortcut instructions.
- Lay a tortilla on your work surface, spread some refried beans in the middle, top with some shredded cheese.
- Fold or roll up the tortilla and place seam side down in a 7x11 baking dish. Repeat with the remaining 3 tortillas.
- Spoon some beans into each end of the dish.
- Spoon the rest of the beans over the top of the enchiladas and spread out evenly. Pour on the enchilada sauce, then top with the remaining cheese.
- Bake for 20-30 minutes to warm through and brown the cheese.
- Let casserole rest for a few minutes, then dig in and enjoy (see, I said it was nothing special to look at).
Notes
I will price this next time I get the cheese I used. For now I will say fair cost.
Shortcuts: Easy Refried Beans, Enchilada Sauce Mix.
My own creation, Lee Thayer.
Thailand.
Thailand.
Spaghetti Rockefeller
This is from a good friend and not only sounds good, but looks good! On my to cook list for sure! This recipe as stated is for a average casserole dish, feel free to double this then use a 9x13 baking dish. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 120 grams dry spaghetti, (4 oz)
- 280 grams frozen spinach, (10 oz)
- 1 egg, beaten
- 1/2 cup sour cream, OR make from a shortcut
- 1/4 cup milk
- 2 cups Monterey Jack cheese, shredded
- 2 tablespoons Parmesan cheese, grated
- 1 tablespoon onion, finely minced
- salt and pepper, to taste
- bacon, cooked crisp, chopped, for serving
Instructions
- First thing, get a pot of salted water on high heat, when boiling, add the spaghetti and cook until just near tender. Drain and rinse and place in a large mixing bowl, set aside.
- Preheat your oven to 180 C (350 F) and grease an average size casserole dish or a 9x13 dish if you are doubling the recipe.
- Same pot, add more water and set on high heat, add the frozen spinach. When the water boils, remove from heat, drain well, place in the same large mixing bowl and toss together.
- Add the remaining ingredients to the mixing bowl and mix to combine. If the mixture is too thick, add a little milk at a time.
- Pour into the prepared casserole or baking dish and bake for 25-30 minutes.
- Serve and enjoy, top each serving with some chopped cooked bacon.
Notes
I cannot price this until I locate Monterey Jack cheese. For now I will say fair value.
Shortcut: Sour Cream.
Variant: 1. Add chopped ham, cooked sausage, cooked and chopped chicken.
Recipe and photo from a good friend, her recipe which is located here. Ramona Cain.
Unites States.
Unites States.
Whole Chicken (Pressure Cooker)
Think of boiling a whole chicken, very common in Asia, I am going to use my pressure cooker and will add some items to make broth for use in another recipe. The chicken can be thawed or frozen, just add more time if frozen. The time is based on a 2 kilo (4 lb) chicken, if your chicken is larger, increase the time slightly, if your chicken is smaller, decrease the time slightly. Follow your pressure cooker safety requirements.
Equipment
- Pressure Cooker
Ingredients
- 1 whole chicken, about 2 kilos, (4 lbs)
- 2 carrots, sliced
- 2 small onions, chopped
- 2 stalks celery, chopped
- palmful black peppercorns
- 8 cups water, (2 quarts)
Instructions
- Remove the giblets from the cavity, for those in Asia (for a local fresh chicken, remove the head and feet if you like but not required) and rinse the chicken inside and out, place in your slow cooker. (This chicken I used is 2.2 kilos, head and feet attached, feet are tucked into the cavity, I also use a 9 1/2 quart pressure cooker.)
- Add the water, onions, carrots, celery, and peppercorns.
- For variant and to add a Asian taste to this chicken, we also added about 5 or 6 stalks of lemongrass. For those that are unfamiliar with using lemongrass in cooking, the texture ranks right up there very coarse wood shavings, this is not an item that remains in a dish, so the best way to add this when a dish is cooked, is to beat the stalks flat (this releases the fragrant oils in it) and tie into an overhand knot (this prevents the stalks from separating). When you are done cooking, just spoon out the knotted bundle.
- Cover and lock the lid. Heat on high heat until the jiggler releases pressure and starts moving, reduce heat to low to keep the jiggler moving. Now start timing.
- For a FROZEN chicken, time for 30 minutes. (The chicken I used here was frozen and 2.2 kilos so I timed for 32 minutes.). When the time is complete, remove the cooker from heat and set on an unused burner to do a natural release, about 5 to 10 minutes.
- For a THAWED chicken, time for 20 minutes. When the time is complete, remove the cooker from heat and set on an unused burner to do a natural release, about 5 to 10 minutes.
- After the natural pressure release, open lid on the cooker. Check out that clear broth, perfect!
- Very carefully lift the chicken out, I used two large wide spoons to do this, one wing disintegrated into the broth, the legs fell off after I set on a plate.
- Serve with a dipping sauce or use the meat in another recipe.
Notes
The chicken I used was 2.2 kilo and we paid 143 Baht. For 4 servings, this is $1.08 per serving. The bonus is you get 2 quarts of broth to use in other recipes.
Variants: 1. Add lemongrass, kaffir lime leaves, ginger, or vegetables as you desire.
Used in Recipes Listed on this Site:
- Sinfully Delicious Chicken Casserole, made it, GO-TO recipe.
Crab Rangoon Ravioli
No, this is not a crab and cream cheese wonton in a ravioli, how odd would that be? Think of Crab Rangoon filling in a ravioli, how awesome does that sound? Inspired by a conversation with the recipe author at Spend With Pennies.
Ingredients
For the Filling
- 125 grams Cream cheese, (4 oz)
- 140 grams crab meat, see For the Filling Step 1 (5 oz)
- 1-2 spring onions, thinly sliced, white and green
- ¼ teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- pasta sauce of your choice, for serving
For the Egg Pasta Dough
- 1½ cups all purpose flour
- 2 eggs, chicken or duck
- ¼ teaspoon salt
- ¼ teaspoon sugar
Instructions
For the Egg Pasta Dough
- In a large bowl, add the flour and mix in the salt and sugar. Make a well in the center and crack in the eggs. Use your fingers to slowly mix the eggs and flour together until it forms a ball, it will come together. Knead the dough for just a few minutes, adding flour if it starts to get sticky. Wrap the dough in plastic wrap and place in the fridge while you prep the filling.
For the Filling
- For the crab, you can use canned (drained), fresh picked, or even imitation. If using imitation, just cut each crab stick into ¼ inch pieces and use your hands to break them apart, very easy.
- Mix up the filling in a bowl, room temp, you want the filling to be good and soft as you are going fill some raviolis with this. Cover and set the filling aside.
To Assemble the Ravioli
- Feel free to make your ravioli in squares, rounds, or half moons, your preference. For this recipe, I will use a 3 inch dumpling press.
- Take your dough from fridge and cut into quarters. Using 1 piece of dough, flour a work surface and roll out the dough with a rolling pin, get it as thin as you can.
- When the dough is rolled out, cut circles just a bit larger than the press.
- Take a circle and flip it over and place on the press, push down in the center to fit the press, then press along the edges to make sure dough it tight on the press.
- Take about a teaspoon of filling and place in the center of the press. Use a brush and brush one side of the edge of the press with water.
- Fold the press in half and squeeze to crimp the edge, any of the dough that comes out from the press, just scrape off with a knife. Open the press and remove the ravioli and place on a lightly floured plate.
- Take the leftover dough, form into a ball, roll out and repeat the steps. I used 2 pieces of dough from the original ball and made 15 ravioli.
To Cook and Serve
- Use any sauce you like, prepare your sauce or used jarred, your preference. A tomato pasta sauce, or an Alfredo sauce.
- When your sauce is simmering, go ahead and cook the ravioli.
- Heat a pot of salted water to boiling. Add some ravioli using a slotted spoon without over crowding the pot, and cook for 4 to 5 minutes, remove with a slotted spoon to a plate.
- Ladle on your sauce, and enjoy.
Notes
The Cream cheese will cost about 60 Baht/125 grams. The imitation crab will cost about 50 Baht/140 grams. (When I buy fresh crab, I will price this once I pick 140 grams.) Figure 3 servings, this is about $1.08 per serving.
Crab Rangoon Grilled Sandwich
No, this is not a sandwich with the crab and cream cheese wontons grilled between bread, think of the filling grilled between bread 😉 These are delicious! Inspired by a conversation with the recipe author at Spend With Pennies.
Ingredients
- 125 grams Cream cheese, (4 oz)
- 140 grams crab meat, see Step 1, (5 oz)
- 1-2 spring onions, thinly sliced, white and green
- ¼ teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- sliced bread, as needed
- mayo, or butter, as needed
Instructions
- For the crab, you can use canned (drained), fresh picked, or even imitation. If using imitation, just cut each crab stick into 1/4 inch pieces and use your hands to break them apart, very easy.
- Mix up the filling in a bowl, room temp, you want the filling to be good and soft as you are going to spread this on bread. Heat a non stick pan on medium low or low heat.
- Spread some mayo or butter on two slices of bread, place one slice, mayo side down on parchment paper, spread some filling on that slice, be generous, then top with the second slice of bread, mayo side up. Place in the hot pan.
- When the bottom is golden brown, flip and cook the other side until golden brown.
- Remove from pan, cut in half from corner to corner, or best you can with homemade bread, serve.
- Repeat for additional sandwiches.
- Serve and enjoy.
Notes
The Cream cheese will cost about 60 Baht/125 grams. The imitation crab will cost about 50 Baht/140 grams. (When I buy fresh crab, I will price this once I pick 140 grams.) Figure 3 servings, this is about $1.08 per serving.
