Archive for the ‘* Fair Value $1.01 to $1.50 per Serving’ Category
Hamburger Casserole III
September 28, 2017 Lee
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Hamburger Casserole III

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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams ground beef
  • 1/4 cup bread crumbs, fine, if not, use a roller to crush further
  • 1/2 cup milk
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 small onion, minced
  • 1 egg, beaten
  • 2-4 cups mashed potatoes
  • 3/4 cup Cheddar cheese, shredded
  • paprika, as needed

Instructions
 

  • Preheat your oven to 180 C.
  • In a small bowl, add the milk and bread crumbs and let them soak.
  • In a large bowl, add the beef, salt, pepper, onion, egg, and bread crumb mixture, mix together with a large spoon or your hands.
  • Add the meat mixture to a 9 inch pie dish, and pat down evenly. Bake for 30 minutes.
  • While it is baking, cook your potatoes and prepare your mashed potatoes.
  • When the meat has baked 30 minutes, remove it from the oven, very carefully pour off the fat from the dish, and wipe the pan side and bottom clean as well.
  • Now top the meat with the mashed potatoes, spread evenly, sprinkle with cheese then sprinkle with paprika. Place back in the oven for about 15 minutes or until the cheese is melted and the potatoes heated through, serve.

Notes

Figure about 100 Baht/500 grams of beef and about 90 Baht for the cheese. For 4 servings, this is about $1.40 per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES
5-Ingredient Crock Pot Pot Roast
September 25, 2017 Lee
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5-Ingredient Crock Pot Pot Roast

This comes from a good friend and chef and there is even a shortcut for the soup mix. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 1/2 kilo beef roast
  • 1 cup beef broth, fresh or from powder
  • 6 small potaoes, halved
  • 1-2 carrots, cut into chunks
  • 2 packets beefy onion soup mix, OR make from a shortcut

Instructions
 

  • Lightly butter your slow cooker insert, place the vegetables in the bottom. Sprinkle with one packet of onion soup mix.
  • Place the beef on the vegetables, sprinkle with the second packet of soup mix. Pour in the broth around the outside. Really just takes a cup of broth, gets the steam going.
  • Cover and cook on Low setting for 8-10 hours. Check at 8 hours for tenderness. If fork tender, remove and serve, if not tender, continue cooking and checking each hour until tender, for local Thai beef, trust me, 9-10 hours and you will be happy with the results.
  • If you would like to make an Au Jus dipping sauce, say for roast beef sandwiches, remove the beef and vegetables from the slow cooker and add a touch less than 1/4 cup Worcestershire and 1/4 to 1/2 teaspoon garlic powder to the slow cooker juices, mix well and serve in small bowls for dipping.

Notes

The beef would cost about 300 Baht for 1 1/2 kilo. For 6 servings, this is about $1.47 per serving.
Shortcut: Beefy Onion Soup Mix.
Provided by Slow Cooker Kitchen and the link to this recipe is here.
United States.
* Fair Value $1.01 to $1.50 per Serving,Beef - Slow Cooker
Crawfish Etoufé
September 18, 2017 Lee
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Crawfish Etoufé

Jerry Collins, United States.
Crawfish, Crayfish, or Crawdads, regardless of the name they are farmed in Thailand but are hard to locate as there is only a few farms. For those that have not enjoyed these little bites, they are small, and the tails taste very much like lobster, which they are related to. When I was growing up, we lived about 1 mile from Lake Michigan, we gathered them up each year and just boiled them, tasty. Link to the shortcut is listed in the Recipe Notes section.
4 from 1 vote
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish
Cuisine European
Servings 4 servings

Ingredients
  

  • 6 cups shrimp stock, fresh or from powder
  • 1 large onion, diced
  • 1 cup spring onion, chopped
  • ¾ cup carrot, julienned
  • ¼ cup olive oil
  • 2 tablespoons tomato paste
  • 1½ cans condensed cream of mushroom soup, Shortcut
  • 1 tablespoon Thai chili powder, or less to taste
  • salt, to taste, good starting point is 1 tsp
  • 500 grams crawfish, (1 lb), see Step 1

Instructions
 

  • This can be made with shrimp or crawfish. For shrimp just peel, remove heads, tails, and de-vein. For crawfish use the tails only, peeled. For those of you new to making stock, save either the shrimp heads and peels or for using crawfish retain the rest of the crawfish, freeze for latter use to make a stock or to make your stock for this recipe.
  • Heat the oil in a large pot, then add the onion, spring onion, and carrot. Cook until the onion is soft.
  • Add the soup and mix, let the soup heat up to bubbly for a few seconds then reduce to a simmer and stir in the stock, then mix in the tomato paste. Add the Thai chili powder and salt to taste, stir to combine. Bring to a near boil then reduce to a simmer.
  • Add the crawfish or shrimp, simmer until the sauce is to your desired consistency. (Photo, Jerry Collins.)
  • Serve over rice or in a bread bowl, enjoy.

Notes

The shrimp, large whites from Tesco would cost about 140 Baht/500 grams. Local in a village would be about the same cost for larger prawn. For 4 servings, this is about $1.05 per serving.
Shortcut: Condensed Cream of Mushroom Soup.
* Fair Value $1.01 to $1.50 per Serving,SEAFOOD - ALL,Seafood - Crawfish,Seafood - Shrimp/Prawn
Italian Chicken Skillet
September 17, 2017 Lee
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Italian Chicken Skillet

Sounds really good, on my to cook list for sure.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 chicken breasts, boneless, skinless, cubed
  • 1 tablespoon olive oil
  • 2 cloves garlic, smashed and minced
  • 1/2 cup red wine
  • 1 can diced tomato, with juice, or go with about 4-5 plum tomatoes diced
  • 250 grams small shell pasta, or Penne pasta
  • 150 grams spinch, fresh or frozen thawed and drained
  • 1 cup Mozzarella Cheese, shredded
  • chicken stock, as needed
  • 1 tablespoon Italian seasoning, if using fresh tomatoes

Instructions
 

  • In a large non stick skillet heat the olive oil over medium heat, when hot, add the chicken and garlic and cook and stir often until the chicken is no longer pink in the center, about 5 to 8 minutes.
  • Add the wine and diced tomatoes with their juice into the pan and bring to a boil over high heat while scraping the bottom of the pan with a spatula.
  • Stir in the pasta and return to a boil and cook without covering stirring often until the pasta is cooked through but firm, about 10 to 15 minutes, add chicken stock if the pan is getting too dry or you want more sauce. spread the spinach over the top, cover and reduce to a simmer and cook for about 5 minutes, either to wilt and cook fresh spinach or heat through frozen thawed spinach.
  • Sprinkle on the cheese and simmer until the cheese is melted and the pasta is bubbly.
  • Serve.

Notes

For the chicken, figure about 70 Baht. For the cheese, figure about 90 Baht. For 4 servings, this is about $1.17 per serving.
Shortcut: Italian Seasoning.
Variants: 1. Precook the pasta about 3/4 done in a separate pot of salted water before adding to the skillet. 2. Add sliced mushrooms. 3. Add diced red bell pepper.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,PASTA
Slow Cooker Italian Pot Roast
September 14, 2017 Lee
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Slow Cooker Italian Pot Roast

I cannot vouch for this being Italian in any fashion except for maybe the use of the red wine, sounds good though, on my to cook list.
Print Recipe
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 1/2 kilos beef roast
  • 5 teaspoons kosher salt, divided
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • 4 cloves garlic, peeled, whole
  • 1 teaspoon dried rosemary, or 2 fresh sprigs
  • 4 stalks import celery, quartered
  • 2 carrots, quartered
  • 1 can whole peeled tomatoes
  • 2 cups beef broth, fresh or from powder
  • 1 cup red wine
  • fresh parsley, chopped, for garnish

Instructions
 

  • Let the roast come to room temp by sitting it on the counter for 30 minutes. Heat a large non stick pan on medium high heat and add the olive oil. Sprinkle the roast all over with 3 teaspoons of the kosher salt and the black pepper.
  • Add the roast to the pan and sear on all sides, rotating the roast every 3 or 4 minutes to brown all sides of the roast. When the roast is browned, remove and place in your slow cooker.
  • Add the remaining ingredients except the parsley. Cook on Low setting for 8 hours.
  • To serve, remove the roast from the slow cooker and let rest 10 minutes. Slice across the grain, mashed potatoes, the veggies from the pot and gravy over the potatoes, garnish with fresh chopped parsley, sounds perfect.

Notes

For the beef, figure about 300 Baht/1 1/2 kilo roast. For 8 servings, this is about $1.10 per serving.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,Beef - Slow Cooker
Cheese & Pepper Pasta (Cacio e Pepe)
September 14, 2017 Lee
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Cheese & Pepper Pasta (Cacio e Pepe)

The Italian translates into basically cheese and pepper pasta, since I am not teaching Italian, I will go with cheese and pepper pasta. For the Italians viewing this, no, it is not correct, nor is the cheese used but it sounds tasty so it is on my to cook list.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 250 grams dry spaghetti
  • 1/4 cup butter, this is 1/4 standard block
  • 1 teaspoon cracked black pepper
  • 3/4 cup Parmesan cheese, grated
  • 1/2 cup pasta water, used to cook the spaghetti
  • fresh parsley, finely chopped, for garnish
  • Parmesan cheese, for garnish
  • black pepper, for garnish

Instructions
 

  • Heat a pot of salted water to a boil and cook the pasta until just tender, drain and set aside. Reserve 1/2 cup of pasta water.
  • Heat a large non stick pan and melt the butter, then add the black pepper and whisk that into the butter.
  • Add the pasta and mix well with the butter and pepper. Then add the cheese and toss well to mix that in. Mix in the pasta water.
  • Serve, garnish with Parmesan cheese, fresh parsley, and black pepper if desired.

Notes

I will price this when I get the cheese next time in the city, for now I will say fair priced.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,PASTA
Buttery Shrimp Pasta
September 13, 2017 Lee
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Buttery Shrimp Pasta

I like pasta and I like shrimp, this sounds perfect. Don't get wrapped up in, 'this is not Italian', no one is saying it is, it is just an interesting way to prepare a pasta dish, and it is pasta and shrimp. good in my book as a must try.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 250 grams pasta, spaghetti or linguini
  • 1/4 cup butter, (1/2 stick)
  • 3 cloves garlic, smashed and minced
  • 750 grams shrimp, peeled, deviened, tails removed
  • 2 tablespoons all purpose flour
  • 1 cup whipping cream
  • 1 cup milk
  • 1/4 cup fresh basil, chopped
  • pinch red pepper flakes
  • 1/4 cup Parmesan cheese, grated
  • 1/4 teaspoon black pepper

Instructions
 

  • Heat a pot of salted water and cook the pasta until just tender, drain.
  • Heat a large non stick pan and melt the butter, then add the garlic and cook for 1-2 minutes until fragrant, add the shrimp and cook for 4-5 minutes, turning often, until pink.
  • Remove shrimp and using the same pan, add the flour. whisk and cook for 1 minute. Whisk in the cream and milk. Add the shrimp back to the pan, add the basil, pinch of salt, pinch of red pepper flakes, and the black pepper. and stir to mix together.
  • Add the pasta, mix to combine, serve.

Notes

Figure about 175 Baht/750 grams of small white shrimp from Tesco, lower cost for local farm raised, for 4 servings this is about $1.30 per serving.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,PASTA
Sriracha Meatloaf Sandwiches
September 12, 2017 Lee
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Sriracha Meatloaf Sandwiches

Sounds good as a sandwich or even as a meatloaf. On my to cook list.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams ground beef
  • 500 grams ground pork
  • 1 1/4 cups ketchup
  • 1/4 cup Sriracha Chili Garlic sauce, mild or hot is up to your preference
  • 1/2 cup onion, shredded
  • 1/2 cup import celery, shredded
  • 1/2 cup carrot, shredded
  • 1/2 cup fresh parsley, chopped
  • 2 cloves garlic, smashed and minced
  • 3/4 cup panko breadcrumbs
  • 1 egg, beaten
  • salt and pepper, to taste

For Serving

  • 4-6 lettuce leaves
  • tomato slices
  • red onion, sliced as needed
  • 8 slices thick cut bread, or 4 sandwich rolls, toasted
  • mayo, optional, as needed

Instructions
 

  • Preheat your oven to 190 C and line a baking sheet with parchment paper. Mix together the Sriracha and ketchup in a small bowl, set aside.
  • In a large mixing bowl, add the ground meats, shredded onion, carrot, parsley, garlic, parsley, panko, egg, and salt and pepper as desired, mix together with a large spoon until just combined. Add 1/2 cup of the ketchup mixture and mix that in, use your hands for this.
  • Divide the meat mixture into 4 portions, place each portion onto the parchment paper and shape 1 inch high in either a square or circle. Spread 1 tablespoon of ketchup mixture on each patty and bake for 20 minutes.
  • Toast the sandwich rolls or one side of each slice of bread if using that. Assemble the sandwiches as, spread mayo on each slice of bread or roll, then lettuce leaves, meatloaf burger, another spoon of ketchup sauce, then onion and tomato, top with remaining bread or roll, serve.

Notes

Figure about 100 Baht/500 grams for beef and 60 Baht/500 grams for pork. For 4 servings, this is about $1.18 per serving.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,BURGERS & SANDWICHES
Slow Cooker Whole Duck
September 5, 2017 Lee
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Slow Cooker Whole Duck

Adapted from an internet recipe.
Sounds good, and easy. Key thing is to elevate the duck above the bottom of the slow cooker and the Low temp setting on the cooker. On my to cook list.
Print Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Slow Cooker
  • Cheesecloth

Ingredients
  

  • 1 whole duck
  • oranges, as needed, quartered
  • fresh carrots, as needed
  • onions, as needed

Instructions
 

  • Prep the duck by removing the giblets from the inside (if a local bought duck from an open market, remove the head, neck, and feet if they are still attached). Trim off any fat around the cavity open but do not discard, just set that aside, you will need that in a few minutes.
  • Rinse the duck inside and out. pat dry with paper towels. Place quartered oranges inside the duck, plus the fat you trimmed off. Close the cavity opening best you can with toothpicks.
  • Place several carrots cut in half lengthwise and/or onions that are peeled and cut in half on the bottom of your slow cooker, this is to keep the duck elevated above the bottom where the fat will collect.
  • Heat a large non stick pan and place the duck, breast side down in the pan, cook until the breast is lightly browned. Remove the duck from the pan and place breast side up on 2 layers of cheesecloth that is large enough to wrap around the duck, pick the duck up with the cheesecloth and set on top of the vegetable in the slow cooker, loosely push down the cheesecloth around the duck. Prick the skin, not the meat on the breast in several places, this helps allow the fat to render out but results in juicy meat.
    Reason for the cheesecloth is so you can lift the duck out without it falling apart when it is done cooking. This is a fall off the bone duck.
  • Cook on Low setting for 6 to 7 hours. Check the fat level at the 3 hour mark, remove excess fat if the duck is resting in the fat. Reserve the fat, great for cooking fried potatoes.
  • At 6 to 7 hours, check the duck for tenderness, should be fall off the bone tender, when ready, lift the duck out with the cheesecloth to a platter, serve.

Notes

I have to buy another duck, last time I bought one, I think it was 250 Baht, but I will verify this when I buy a duck. I will say fair value for now until I confirm the cost.
* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,DUCK
Bacon Ranch Meatloaf
September 3, 2017 Lee
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Bacon Ranch Meatloaf

This sounds tasty indeed! Definitely on my to cook list! You need a large slow cooker for this. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 25 minutes
Cook Time 7 minutes
Total Time 32 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 3 eggs, beaten
  • 1 1/4 cup milk
  • 4 slices sandwich bread, torn into pieces
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon black pepper
  • 3/4 cup ketchup, plus extra for the top
  • 1 1/2 kilos ground beef
  • 1/2 cup onion, diced
  • 2 packets dry ranch dressing mix, OR make from a shortcut
  • 3-4 slices bacon, cooked crisp and crumbled

Instructions
 

  • In a large bowl, mix together the eggs, torn bread, salt, and pepper, and let sit for 20 minutes.
  • After 20 minutes, add the ketchup, onion, and ranch dressing, and mix together. Then add the beef and mix well, use your hands for this.
  • Place in your slow cooker and pack down and smooth out, add ketchup to the top to your liking.
  • Cover and cook on High setting for 15 minutes, then switch to Low setting for 7 hours.
  • Top with crumbled bacon and serve with mashed potatoes and a vegetable for a complete meal.

Notes

Figure about 300 Baht for 1 1/2 kilos of beef. For 8 servings, this is about $1.10 per serving, very reasonable.
Shortcut: Ranch Dressing Mix.
Provided by Slow Cooker Kitchen and the link to this recipe is here.
United States.
* Fair Value $1.01 to $1.50 per Serving,Beef - Slow Cooker