Archive for the ‘* Fair Value $1.01 to $1.50 per Serving’ Category
3 Ingredient Meat Loaf
November 17, 2017 Lee
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3 Ingredient Meat Loaf

Three ingredients, and you can make one from a shortcut for savings. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 kilo ground beef
  • 1 box Stove Top stuffing, OR make from a shortcut
  • 1/2 cup milk

Instructions
 

  • Preheat your oven to 180 C.
  • Add the beef, the contents of the box of stuffing mix (the bread and spice mix), or the dry mixture if made from a shortcut, and the milk, in a large mixing bowl. Mix to combine everything.
  • Form into a loaf in a large baking dish or pack into two loaf pans. Cover with foil.
  • Bake for 1 hour.
  • Remove from oven, let rest 2 minutes, slice and serve. Mashed potatoes and gravy and a vegetable on the side would be perfect.

Notes

Figure about 300 Baht for 1 kilo ground beef. For 6 servings, this is about $1.48 per serving. Make this out of ground pork for about half the cost.
Shortcut: Stove Top Stuffing.
Variants: 1. Use ground pork in place of ground beef. 2. Use loaf pans or a casserole and pour a can of condensed cream of mushroom soup over the top. 3. Shape into meatballs and place in a baking dish, then pour a can of condensed cream of mushroom soup over the top.
Provided by The Project Pile and the link to this recipe is here.
United States.
* Fair Value $1.01 to $1.50 per Serving,BEEF,MEATBALLS
Chorizo Burgers with Cucumber Slaw
November 16, 2017 Lee
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Chorizo Burgers with Cucumber Slaw

Sounds delicious indeed! For this you will mix Spanish chorizo with ground beef. On my to cook list and soon. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

For the Cucumber Slaw

  • 250 grams cucumbers
  • 1/2 small onion
  • 1 teaspoon olive oil
  • 2 tablespoons apple cider vinegar
  • salt and pepper, to taste

For the Chorizo Burgers

  • 500 grams ground beef
  • 250 grams Spanish Chorizo, OR make from a shortcut
  • 1 half small onion, diced
  • 3 cloves garlic, smashed and minced
  • 2 tablespoons butter
  • 3 tablespoons mayo

Instructions
 

For the Cucumber Slaw

  • Slice the cucumbers and onion as thinly as you can, think mandolin, perfect for this. Add the cucumber and onion slices to a bowl and add the olive oil, vinegar and mix well. Taste and season with salt and pepper as desired.
  • Cover and place in the fridge for at least 20 minutes to let the flavor develop.

For the Chorizo Burgers

  • The Spanish chorizo can be bulk or in casings. If bulk, just crumble it apart as fine as you can. If in casings, remove the casings and chop or crumble apart as fine as you can. One thought, if you grind your own beef, simply run the casing version, with the casings removed, through your grinder.
  • In a large mixing bowl, add the beef, chorizo, onion, and garlic. Mix well but do not over work the meat, over worked ground beef = tough burgers.
  • Divide the meat into 4, 5, or 6 patties, make a small indent in center of each patty with your thumb, this prevents the burger from going dome shaped or curling.
  • Heat a thick walled non stick pan and melt the butter. You want the pan hot completely.
  • Cook in batches if needed. Add patties to the pan and cook 5 minutes on the first side, flip and cook 4 more minutes for medium rare burgers. If you prefer burgers more done than that, just increase the times by a minute or so.
  • Remove to plates, top each burger with 1/2 tablespoon of mayo and then some of the cucumber slaw. Corn on the cob and potato salad come to mind for great sides.

Notes

For the beef, about 150 Baht, for the chorizo, I can only price what I have made myself, never store bought for me, so go with about 35 Baht for the pork. For 4 servings, this is about $1.36 per serving.
Shortcut: Spanish Chorizo.
Provided by What Great Grandma Ate and the link to this recipe is here.
United States.
* Fair Value $1.01 to $1.50 per Serving,BEEF,Pork - Sausage
Classic Beef & Broccoli
November 7, 2017 Lee
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Classic Beef & Broccoli

This not only sounds good, sounds super easy as well. On my to cook list. The long prep time is for the marinating of the beef.
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine Asian
Servings 4 servings

Ingredients
  

  • 2 tablespoons brown sugar, packed
  • 2 cloves garlic, smashed and minced
  • 2-3 tablespoons cornstarch
  • 1 tablespoon ginger, minced
  • 5 tablespoons soy sauce
  • 3 tablespoons Shoaxing cooking wine
  • 500 grams beef steak, thinly sliced, any cut works
  • 3 tablespoons cooking oil
  • 1 1/2 cups broccoli, cut into bite size pieces, stem included
  • 1/4 cup beef broth, fresh or from powder
  • 2 tablespoons oyster sauce

Instructions
 

  • In a bowl, mix together the sugar, garlic, and cornstarch, then add the ginger, soy sauce, and wine and mix again until well blended. Place the beef slices in a bowl and pour in half of the marinade, mix with the beef, cover and let marinate for 1 hour.
  • Heat half of the oil in a large non stick pan, a wok pan would be perfect, then add the broccoli and stir fry for 2 minutes then remove and set aside.
  • Heat the remaining oil in same pan. Drain the beef and add to the pan, stir fry for 3 minutes then add the oyster sauce and stir fry for 1 minute. Add the remaining marinade and the beef broth.
  • Cook while stir frying, that means stirring constantly, until the liquid evaporates and the mixture becomes thick, then add the broccoli and stir fry for 1 more minute to heat the broccoli through.
  • Serve with steamed rice on the side.

Notes

Figure about 150 Baht for the beef. For 4 servings, this is about $1.12 per serving.
Provided by Panlasang Pinoy and the link to this recipe is here.
United States.
* Fair Value $1.01 to $1.50 per Serving,BEEF
Pork Chop Soup
November 4, 2017 Lee
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Pork Chop Soup

This is a good soup but I have modified the recipe with my results. The flavor and consistency is much like a stew with a spicy, almost taco flavoring. Bone in chops will provide more flavor, but boneless chops or just loin should work as well. You can change up the veggies to your preference as well.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 2-4 pork chops, bone in, 2 to 4 depending on how meaty you want it
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 1 bay leaf
  • 4 cups chicken broth, fresh or from powder, or pork broth
  • 3 cups water, and as needed
  • 2 tablespoons soy sauce
  • 1/4 cup all purpose flour
  • 3 potatoes, diced
  • 1 cup broccoli, chopped
  • 1 carrot, diced
  • 1 onion, diced
  • 2 stalks celery, diced

Instructions
 

  • To a large pot, add the first 11 ingredients. Bring to a boil then reduce heat to a simmer and cook for 1 hour, uncovered. Remove the chops and set aside. Not much to see during this.
  • Remove 3/4 cup of broth from the pot then whisk the flour into the broth you removed, set aside. Using tongs to hold the chops, remove and discard any bones and fat (great treat for your dog) then chop the meat into bite size pieces and add the meat back to the pot.
  • To the pot, add the 5 vegetables at the end of the ingredient list, add more water if needed to just cover the veggies and meat. Stir together then bring to a boil and stir in the flour mixture you set aside earlier, this will slightly thicken the soup. Reduce heat to a simmer, cover and tilt the lid, and let cook for 1 hour, stirring occasionally.
  • Remove the bay leaf, and optionally, you can gently mash some of the potatoes to make a thicker soup.
  • Serve.

Notes

Figure about 100 Baht for pork loin (boneless chops). For 8 servings, this is about 40 cents per serving. When I price bone in chops I will update pricing here.
Variants: 1. Use 3 to 4 pork chops if they are thin or you want a meatier soup. 2. Use daikon in place of the carrot. 3. Use less potatoes and more broccoli. 4. Add sliced fresh mushrooms.
Adapted from an internet recipe.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,SOUPS, STEWS, CHILI
Basic Salisbury Steak
October 31, 2017 Lee
1 Comment

Basic Salisbury Steak

I state basic for this as it uses store bought gravy packets or you can make the 'store bought' packets yourself, but you will dress these up with some with other ingredients. Thai brand Lobo makes an excellent Beef Gravy packet and they are very inexpensive. Links to the shortcuts are listed in the Recipe Notes section.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams ground beef, or ground pork, (1 lb)
  • 1 egg
  • 1 tablespoon tomato paste
  • 1 teaspoon mustard powder, or 1 tablespoon prepared mustard
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/4 cup bread crumbs, Shortcut
  • 1/2 teaspoon black pepper, or to taste
  • salt, to taste
  • extra light olive oil, as needed

For the Gravy

  • 2 packets beef gravy, Shortcut
  • 1 onion, diced
  • 170 grams fresh mushrooms, sliced, (6 oz)
  • 1/2 teaspoon dried thyme
  • 1 tablespoon soy sauce
  • fresh parsley, chopped, for garnish

Instructions
 

  • Prepare the Salisbury steaks by mixing together the beef, egg, tomato paste, mustard, Worcestershire sauce, garlic powder, bread crumbs, salt as desired, and pepper.
  • Divide the mixture into 4 equal parts, shape into patties.
  • Heat a splash of olive oil in a large non stick pan, add the patties and cook for 4 to 5 minutes each side until well browned. Remove from the pan and set them aside.
  • In a small sauce pan, prepare the gravy packets per the package instructions.
  • Using the pan you cooked the patties in, add the onion, mushrooms, and thyme. Saute until the onion is translucent and soft, and the mushroom well wilted and starting to brown. Reduce heat to a low simmer and pour in the gravy from the sauce pan and stir in the soy sauce.
  • Add the patties to the gravy, cover and cook for 10 minutes.
  • Turn the patties over, cover and cook for another 5 minutes or so, until cooked through.
  • Season the gravy to taste with salt and pepper as desired, serve with mashed potatoes or egg noodles.

Notes

Figure about 150 Baht for the beef. For 4 servings, this is about $1.10 per serving. Using ground pork will reduce the cost per serving to well under $1.
Shortcuts: Bread Crumbs, Beef Gravy.
Variants: 1. Crushed butter crackers work just as well in place of breadcrumbs. 2. If no fresh mushrooms available, slice up a can of mushrooms. 3. I have made this with beef as well as pork, each works well.
Adapted from an internet recipe.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,BEEF,PORK
Beef & Spinach Stew
October 28, 2017 Lee
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Beef & Spinach Stew

Stephen Connell, United States.
This is an Arabic dish and I really don't have the proper name for it, so let's just go with Beef & Spinach Stew for now. This was provided by a good friend and he is asked to prepare this often by friends and family.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Arabic
Servings 4 servings

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • 1 onion, diced
  • 2 cloves garlic, smashed and minced
  • 1 kilo frozen spinach, thawed, drained, and chopped, (2 lbs)
  • 1 bunch fresh cilantro, chopped
  • ½ teaspoon ground allspice
  • 1 teaspoon ground cumin
  • salt and pepper, as desired
  • lime or lemon juice, as desired
  • cooked rice, as needed for serving
  • olive oil, as needed

Instructions
 

  • In a large pot, heat a splash of olive oil then add the onion and garlic, cook until the onion is translucent. Add the beef and brown that until just cooked through, breaking it up and stirring with the spatula.
  • Add spinach and stir in, season with salt and pepper as desired, add the cumin and allspice. The spinach will wilt down. When wilted and tender, remove from heat.
  • Serve over rice with a squeeze or splash of lemon or lime juice over the top.

Notes

Figure 150 Baht for the beef. For 4 servings this is about $1.10 per serving.
* Fair Value $1.01 to $1.50 per Serving,: ARABIC,BEEF
Beef & Potato Stew
October 21, 2017 Lee
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Beef & Potato Stew

Sounds really good. I also list a shortcut on tenderizing beef if you are using a tough cut of beef. And there is a Variant listed as well that sounds like a nice change.
Print Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 kilo beef stew meat, or any cut, cut into bite size pieces
  • 1/4 cup all purpose flour
  • 3 tablespoons olive oil
  • 2 cups beef stock, fresh or from powder
  • 1 can diced tomatoes, fire roasted if possible, or fresh diced
  • 750 grams small potatoes, quartered
  • 1 onion, diced
  • 4 stalks import celery, diced
  • 1 cup carrots, chopped
  • 2 teaspoon Worcestershire sauce
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon dried oregano
  • 2 cloves garlic, smashed and minced
  • 1 bay leaf
  • salt and pepper, to taste
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water

Instructions
 

  • Heat the olive oil in a non stick pan. While that is heating, place the flour in a large bowl add season with salt and pepper to taste, mix in the beef to coat. When the oil is hot, add the beef to the pan in batches to brown all sides, not cooking it through just browning it a bit. Place browned beef in your slow cooker.
  • Once all the beef is browned and in the slow cooker, pour in the stock, diced tomatoes (these can be canned or fresh), Worcestershire sauce, vinegar, and stir, then add the potatoes, carrots, onion, celery, oregano, garlic, and bay leaf.
  • Stir to mix then cover and set the slow cooker to Low setting and cook for 8 hours.
  • Whisk together the cornstarch and water, pour into the slow cooker and stir to mix into the stew, cover the pot and set to High setting for another 30 minutes to an hour to thicken the stew.
  • Serve with biscuits or bread.

Notes

Figure about 300 Baht for the beef. For 6 servings this is about #1.47 per serving.
Shortcut: Tenderize Beef with Tomatoes.
Variant: 1. Instead of adding potatoes to the stew at the beginning, serve the stew over mashed potatoes. To do this, increase the stock used by a cup to allow a soupier stew that will go well with mashed potatoes.
Provided courtesy of good friend, Stephen Connell.
United States.
* Fair Value $1.01 to $1.50 per Serving,Soups, Stews, Chili - Slow Cooker
Buttery Baked Shrimp
October 21, 2017 Lee
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Buttery Baked Shrimp

This sounds like a really good way to prepare shrimp, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 30 fresh large prawn or shrimp, peeled, deveined, tail removed
  • 1 1/2 cups panko breadcrumbs
  • 2 egg whites
  • 1 tablespoon milk
  • 3 tablespoons all purpose flour
  • 3 teaspoons Old Bay seasoning, OR make from a shortcut
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • olive oil, as needed

Instructions
 

  • Preheat your oven to 200 C. Line a baking sheet with foil, lightly oil the foil or spray with a oil mister.
  • Set out 3 shallow bowls, in the 1st bowl add the flour, Old Bay seasoning, salt and pepper and mix together. 2nd bowl add the egg whites and milk and mix together. 3rd bowl add the panko.
  • Dip a prawn or shrimp in the flour, egg, then panko, and place on the prepared baking sheet. Repeat for remaining prawn. If you have an oil mister, spritz the prawn lightly with olive oil, if no mister, just lightly drizzle some olive oil over the shrimp.
  • Bake for 8 to 12 minutes, turning once, or until the prawn turn pink (sacrifice one to check) and the coating is golden brown.
  • Serve with rice or pasta.

Notes

I will price this next time I get some large prawn. I will list this as Fair Value for now.
Shortcut: Old Bay Seasoning.
Variant: 1. Use Italian breadcrumbs in place of panko.
Provided courtesy of good friend, Stephen Connell.
United States.
* Fair Value $1.01 to $1.50 per Serving,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Beef, Potato & Tomato Casserole
October 21, 2017 Lee
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Beef, Potato & Tomato Casserole

Stephen Connell, United States.
This is an Arabic dish in origin, can be found in many cultures there including Lebanon and Syria. Sounds like a great dish for sure! On my to cook list. I am going to base this on a 8x8 baking dish for 4 servings. If you are looking to make a larger batch, think 7x11 or 9x13 dish.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Dish
Cuisine Arabic
Servings 4 servings

Equipment

  • Oven
  • Baking Pan (8x8 inch)

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • salt and pepper, as desired
  • 1 potato, sliced thin
  • 1 onion, sliced thin
  • fresh tomatoes, sliced thin
  • 1 cup beef broth, fresh or from powder

Beef Seasonings, optional and up to you

  • fresh cilantro, finely chopped
  • garlic, finely minced
  • fresh herbs, of your choice

For Additional Layers, optional

  • fresh mushrooms, sliced thin
  • bell peppers, sliced into strips

Instructions
 

  • Preheat your oven to 180° C (350° F). Get out a 8x8 inch baking pan.
  • Season the ground beef with salt and pepper as desired, as an option, mix in cilantro, garlic, or herbs of your choice. Make 4 patties with the beef and fry them in a hot skillet, flipping once, until nearly cooked through.
  • Place the patties in a single layer in the baking pan. On top of the beef, place the sliced potato, then the sliced onion.
  • If you want to add options, such as mushrooms or bell peppers, or vegetables of your choice (sliced thin), in layers on top of the onion layer. Lastly, place a layer of tomato, always the top layer, as the juices run run down through the casserole.
  • Pour in a cup of beef stock, or just water, season with salt and pepper to your liking, cover with foil and bake for 1 hour.
  • Serve.

Notes

Figure about 150 Baht for the ground beef. For 4 servings, this is about $1.10 per serving.
* Fair Value $1.01 to $1.50 per Serving,: ARABIC,CASSEROLES
Creamy Shrimp Pasta
October 18, 2017 Lee
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Creamy Shrimp Pasta

This comes from a good friend, and her recipes have never failed me. I love pasta and shrimp, and this is best pasta I have made.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 350 grams dry Fettuccine pasta
  • 500 grams fresh shrimp, peeled, deveined, tails removed
  • 1 tablespoon olive oil
  • 1/2 onion, finely diced
  • 2 tablespoons butter
  • 1 clove garlic, smashed and minced
  • 1/3 cup white wine
  • 2 cups whipping cream
  • 1/3 cup Parmesan cheese, grated. plus more for serving
  • salt and pepper, to taste
  • paprika, to taste
  • fresh parsley, chopped, for garnish

Instructions
 

  • Cook the pasta in a pot of salted water until just tender, drain, and set aside.
  • In a large bowl, add the shrimp and season with 1/2 teaspoon of salt, 1/4 teaspoon pepper, and 1/4 teaspoon of paprika or according to your taste. Toss the shrimp to make sure they are all seasoned.
  • Heat a large non stick pan on medium heat and add the oil, when hot, add the shrimp and stir often to cook until pink on all sides, takes just a few minutes then quickly remove them from the pan to a plate.
  • Same pan, add the butter and onion and cook, stirring often until golden brown, then add the garlic and cook until fragrant, 30 seconds to a minute. Now stir in the white wine and cook this to reduce to 25% of the liquid remaining in the pan.
  • When the wine is reduced, stir in the cream and bring to a low boil then reduce heat to a simmer for 2 minutes. Now sprinkle on the Parmesan and stir only until smooth and creamy, simmer for a minute or two then turn off the heat, do not let it get to a boil. Season to taste with additional salt, pepper, and paprika as desired.
  • Stir in the shrimp.
  • Then add the pasta and toss to coat.
  • Serve with a sprinkle of Parmesan and parsley.

Notes

Figure about 150 Baht/500 grams of large shrimp. For 4 servings, this is about $1.10 per serving.
This recipe for Creamy Shrimp Pasta is from Natasha's Kitchen.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,PASTA,SEAFOOD - ALL,Seafood - Shrimp/Prawn