Archive for the ‘* Fair Value $1.01 to $1.50 per Serving’ Category
Slow Cooker Shrimp & Sausage Dinner
September 3, 2017 Lee
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Slow Cooker Shrimp & Sausage Dinner

Provided by Slow Cooker Kitchen and the link to this recipe is here, United States.
Shrimp and sausage cooked in a slow cooker, count me in! Any type of shrimp can be used, peeled, unpeeled, head on or off, frozen, or even cooked shrimp. The steps are different for each way so the first time you make this, take note of the times for use again. And from the author of this recipe regarding the shrimp "Pink is the key. Grey isn't cooked, white is over cooked."
Print Recipe
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Slow Cooker

Ingredients
  

  • 500 grams shrimp, fresh, frozen, or cooked, (1 lb)
  • 500 grams smoked sausage links, (1 lb)
  • 6-8 small red potatoes
  • 2-3 ears corn, break each in half
  • 1 lemon, sliced thin, or use a lime
  • ½ cup chicken stock, fresh or from powder

Instructions
 

  • Lightly butter the slow cooker pot. Add the corn and potatoes. Add the sausage on top.

Using Frozen Shrimp

  • Add the shrimp on top of the sausage, place some lemon slices on the shrimp, pour in the chicken stock. Cover and cook on Low setting until the potatoes are fork tender and the shrimp are pink. Serve.

Using Fresh Shrimp

  • Fresh shrimp can be peeled, deviened, tail attached or removed, or can be unpeeled with heads attached or removed. Peeled cooks faster than unpeeled. Just start the slow cooker on Low setting with the corn, potatoes, sausage and stock. Add the shrimp about 1 hour before you want to serve and some lemon slices, so when the potatoes are almost but not quite fork tender, add the shrimp and lemon slices and cook until the shrimp are pink. Serve.

Using Cooked Shrimp

  • You can use shrimp you already boiled and are pink. Just start the slow cooker on Low setting with the corn, potatoes, sausage and stock. Add the shrimp about 20-30 minutes before you want to serve and some lemon slices, so when the potatoes are just about fork tender, add the shrimp and lemon slices and cook until the shrimp warmed through. Serve.

Notes

I will price this when I get smoked sausage. For now I will say fair cost but sounds delicious!
* Fair Value $1.01 to $1.50 per Serving,Pork - Sausage,Pork - Slow Cooker,Seafood - Slow Cooker
Polish Hunter’s Stew
September 2, 2017 Lee
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Polish Hunter's Stew

This, sounds very good! I can locate sauerkraut in other provinces so this is on my to cook list for sure. The kielbasa is here in Makro called Spicy Smoked Sausage and it is good!
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine Polish
Servings 6 servings

Ingredients
  

  • 1 head cabbage, small head, sliced
  • 3 cups sauerkraut, drained
  • 1 can tomato paste, small can, about 2/3 cup
  • 350 grams pork belly, sliced thin, skin removed
  • 500 grams Kielbasa sausage, sliced into 1 inch rounds
  • 1 large onion, chopped
  • 1 clove garlic, smashed and minced
  • 1 tablespoon apple cider vinegar
  • 1 bay leaf
  • salt and pepper, to taste

Instructions
 

  • Add cabbage and sauerkraut to a large pot, add 2 cups of water, and heat on medium heat, boil cabbage and sauerkraut for 10-15 minutes, until the cabbage is tender. Remove from heat and set aside, do not drain.
  • Heat olive oil in a large non stick skillet over medium heat and cook the pork belly for 6 to 8 minutes, stir often. Add sausage, onion, and garlic and cook until sausage is lightly browned, the pork belly will be cooked through later.
  • Add the sausage mixture to the sauerkraut pot, and add the vinegar, bay leaf, tomato paste. Bring to a gentle simmer and let cook, uncovered, for 45-90 minutes, until desired thickness is reached. Season with salt and pepper to taste.
  • Serve.

Notes

I cannot price this until I find sauerkraut where I live. I will say right now, fair priced.
Provided courtesy of good friend, Stephen Connell.
United States.
* Fair Value $1.01 to $1.50 per Serving,SOUPS, STEWS, CHILI
Kielbasa & Onions
September 2, 2017 Lee
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Kielbasa & Onions

Stephen Connell, United States.
This is an old classic. I remember this well, perfect with a side of mashed or boiled potatoes, egg noodles, or even better, fried yellow summer squash. In Makro there is what is called Spicy Smoked Sausage, very similar in taste to Kielbasa and is very good, there is also packages of what is called Sausage Scraps, those also contain this sausage.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Polish
Servings 6 servings

Ingredients
  

  • 1 kilo Kielbasa sausage, or Spicy Smoked Sausage from Makro
  • 2 onions, sliced, separated into rings
  • 1 tablespoon extra light olive oil
  • 1 tablespoon butter
  • salt and pepper, to taste

Instructions
 

  • Cut the sausage into ½ inch slices at an angle. Onions and sausage prepped, as well as some zucchini for another dish.
  • In a large non stick pan on medium heat, add the olive oil and butter, when hot, add sausage and onion.
  • Cook, stirring often, until the sausage is browned, seasoning to taste with salt and pepper as desired.
  • Ready to serve.
  • I served this with fried zucchini and egg noodles, perfect meal.

Notes

Fair cost per serving.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,Pork - Sausage
Russian Beef Stroganoff
August 29, 2017 Lee
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Russian Beef Stroganoff

Natasha's Kitchen, Natasha Kravchuk, United States.
This is the classic Russian Stroganoff, and sounds very good! Link to the Shortcut is listed in the Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Main Dish
Cuisine Russian
Servings 4 servings

Ingredients
  

  • 1 kilo beef, sirloin if you have it, (2 lb)
  • 1 teaspoon Mrs. Dash Seasoning, Shortcut
  • ⅛ teaspoon black pepper
  • ½ teaspoon salt
  • ⅛ teaspoon paprika
  • 2 tablespoons olive oil
  • 1½ tablespoons soy sauce
  • 1½ cups water
  • 1 clove garlic, smashed and finely minced
  • 1½ cups whipping cream
  • 2 tablespoons butter, melted
  • 1½ tablespoons all purpose flour

Instructions
 

  • Prep the beef by trimming away excess fat, remember, some fat provides flavor (and inches to the waistline) so remove any extra fat, then cut into ½ inch strips.
  • Fill a pot halfway with water and heat, when it is boiling, add the beef and bring back to a boil. Spoon off any foam that forms on the surface. When there is no more foam, remove from heat and pour into a strainer and rinse with water.
  • Add the beef to a pot with a tight fitting lid and add ¾ cup of water then add the Mrs. Dash Seasoning, salt, pepper, soy sauce, paprika, and olive oil, stir together and simmer over medium heat, check occasionally to see if you need to add more water, there should be enough water to keep the beef moist but not soupy. Cook for 1 hour and check beef for tenderness, continue cooking, with more water if needed if the beef is not tender.
  • When the beef is tender, stir in the garlic and whipping cream. mix the melted butter with the flour with a small whisk or fork then stir that into the beef.
  • Simmer for an additional 20 to 30 minutes. Beef should now be good and tender with the sauce in a gravy like consistency. If the mixture gets too thick just thin it out with a bit more cream.
  • Serve with mashed potatoes.

Notes

Figure about 200 Baht/kilo. For 4 servings, this is about $1.47 per serving.
Shortcut: Mrs. Dash Seasoning.
Variant: 1. Add sautéed fresh mushrooms.
* Fair Value $1.01 to $1.50 per Serving,: RUSSIAN,BEEF
Roasted Cornish Game Hens
August 27, 2017 Lee
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Roasted Cornish Game Hens

One of the first oven roasted dishes I made in Thailand was roasted Cornish game hens (first dish was a big pan of lasagna). One day I found Cornish game hens in Villa Market, bought me three and headed home to roast them, here is what I did.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Dish
Cuisine American
Servings 3 servings

Ingredients
  

  • 3 Cornish game hens, giblets removed
  • 2-3 carrots, sliced lengthwise into 3-4 strips
  • 2-3 daikon, sliced lengthwise into 3-4 strips
  • 2 onions, quartered
  • 1/2 cup butter, melted
  • salt and pepper, to taste

Instructions
 

  • Preheat your oven to 190 C (375 F).
  • Slice the vegetables, place some of the carrot on the bottom of a small roasting pan, this is done to keep the hens above the bottom of the pan.
  • Remove the giblets and rinse the hens, shake off the excess water. Generously salt and pepper the hens, inside and out. Stuff the hens with a slice or two of the carrot, daikon, and an onion quarter, trimming each piece so nothing is sticking out of the birds to much.
  • Place the stuffed hens on top of the carrots, any remaining vegetables, spread them around between the hens. Pour the melted butter over the birds.
  • Roast for 1 to 1 1/2 hours, occasionally spooning some of the liquid in the pan over the birds or until golden brown. Internal temp, just like a chicken should be 82 C / 180 F at the thickest part without touching bone.
  • Serve.

Notes

I cannot price this until I see Cornish game hens again in the store. I will say fair value for now.
Just a common roasting method for poultry.
* Fair Value $1.01 to $1.50 per Serving,CHICKEN & TURKEY
Grilled Steak Kebabs
August 26, 2017 Lee
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Grilled Steak Kebabs

First off, this is on my to cook list! Second, these sound delicious! Vinegar tenderizes meat, this marinade sounds perfect and a very good flavoring as well. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 8 minutes
Cook Time 8 minutes
Total Time 16 minutes
Course Lunch, Main Dish
Cuisine American
Servings 8 skewers

Ingredients
  

For the Kebabs

  • 1-1 1/2 kilos sirloin steak, see Step 1
  • 2 medium zucchini, sliced into thick rings
  • 1 medium red onion, cut into 1 inch pieces
  • 8 12 inch skewers, steel or wood

For the Marinade

  • 1/4 cup white vinegar
  • 1/4 cup soy sauce
  • 1/4 cup BBQ sauce
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon garlic salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Whisk together the marinade ingredients in a bowl. Place the chopped beef in a zip lock bag. Pour the marinade into the bag, squeeze out as much as air you can, seal, and squish the beef around to coat with the marinade. Place the bag in the fridge for at least 8 hours to tenderize the beef.
  • If using wood skewers, soak them in water for about 20 minutes while you prepare the vegetables. Drain the beef and skewer alternating the vegetable after each piece of beef.
  • Prepare your grill for medium heat and grill the skewers, rotating them every 2 to 3 minutes, for about 8 to 10 minutes or to your level of doneness such as rare, medium or well. Remove from heat and let rest for 5 minutes, serve with sides of your choice.

Notes

The beef will cost about 200 Baht/kilo, for 1 1/2 kilos, 300 Baht. Figuring 1 skewer person, this is about $1.10 per serving.
Inspired by the recipe Grilled Steak Kebabs from Natasha's Kitchen.
* Fair Value $1.01 to $1.50 per Serving,BEEF
Crab Mac & Cheese
July 31, 2017 Lee
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Crab Mac & Cheese

This sounds absolutely delicious. On my to cook list.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams dry elbow macaroni, or maccheroni
  • 1/4 cup butter, this is 1/4 standard block
  • 1 shallot, finely diced
  • 3 cloves garlic, smashed and minced
  • 1/4 cup all purpose flour
  • 2 cups milk
  • 1 cup white Cheddar cheese, shredded, divided
  • 1 cup Mozzarella Cheese, shredded
  • 500 grams lump crab meat, drained and shell fragments removed
  • salt and pepper, to taste
  • fresh parsley, chopped, for garnish

Instructions
 

  • Preheat your oven to 190 C. Cook the pasta in a pot of boiling salted water until just tender, drain well and return to the pot.
  • While the pasta is cooking, heat a large skillet over medium heat and melt the butter. Add the shallot and garlic and cook until fragrant and softened, about 3 minutes. Add flour and whisk until combined and golden brown, about 1 minute. Add milk and season with salt and pepper to your liking. Simmer 2 minutes, until sauce is thickened and smooth.
  • Stir in 1/2 of the white cheddar and mozzarella until melted then remove from heat.
  • Add the sauce and crab meat to the pot with cooked pasta and stir until completely combined. Pour into a large baking dish, sprinkle with the remaining Cheddar and parsley and bake until bubbly, about 20 minutes.
  • Serve.

Notes

I cannot price this until I get a price on 500 grams of lump crab meat. I will say fair cost for now.
Variant: I will play around with this also using imitation crab which would be a cost saver as well.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,Pasta - Mac & Cheese
Pizza Mac & Cheese
July 31, 2017 Lee
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Pizza Mac & Cheese

Mac & Cheese, always a classic, and this version sounds really good. On my to cook list.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Lunch, Main Dish, Side
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams dry macaroni, or shells, spirals, or maccheroni
  • 3 tablespoons butter
  • 3 cloves garlic, smashed and minced
  • 3 tablespoons all purpose flour
  • 2 1/2 cups milk
  • 1 1/3 cups Mozzarella Cheese, shredded
  • 1/2 cup Gouda cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 1 cup Pepperoni, chopped
  • 15 slices Pepperoni, for topping
  • 3/4 cup pizza sauce, OR make from a shortcut
  • 1 tablespoon dried oregano
  • 1 teaspoon red pepper flakes
  • salt and pepper, to taste
  • fresh basil, chopped, for garnish

Instructions
 

  • Preheat your oven to 190 C. Bring to a boil a large pot of salted water, add the pasta and cook until just tender, drain.
  • Add butter to the same pot and melt over medium heat. Add garlic and cook until fragrant, about a minute. Sprinkle with flour and cook until golden brown, about a minute more. Add milk and bring to a simmer. Let thicken then add 1 cup mozzarella, the Gouda, and Parmesan and stir until melted, about 2 minutes.
  • Add the macaroni and stir until completely coated, then stir in the chopped pepperoni, 1/2 cup pizza sauce, oregano, and crushed red pepper flakes. Season with salt and pepper to taste.
  • Transfer to a baking dish and spoon remaining pizza sauce on top. Top with remaining mozzarella and pepperoni slices. Bake until cheese is melted and golden brown and the pepperoni crispy, about 15 minutes.
  • Garnish with basil and Parmesan and serve.

Notes

Only thing that is expensive is the cheese. Figure about 120 Baht for the Mozzarella, 90 Baht for the Gouda, and 90 Baht for the Parmesan. For 6 servings, this is about $1.47 per serving.
Shortcut: Pasta Sauce.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,Pasta - Mac & Cheese
Chicken Fritter Sliders
July 27, 2017 Lee
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Chicken Fritter Sliders

This recipe will use another recipe as a base, listed in the Recipe Notes section, you make that one first, then you can assemble the sliders.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Appetizer, Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 recipe Chicken Fritters, plus dipping sauce, see Recipe Notes
  • 1 12 pack dinner rolls
  • Bleu cheese, as needed, about 1/2 to 3/4 cup
  • 2 tablespoons butter, melted
  • poppy seeds, optional

Instructions
 

  • First thing to do is to make the Chicken Fritters and the Garlic Aioli dipping sauce, listed in the Recipe Notes section. Make the fritters small, about 2 to 2 1/2 inches in diameter.
  • Preheat your oven to 180 C. Slice the rolls in half lengthwise, slice the entire package at one time, not individually. Place the bottom half in a 9x13 baking dish.
  • Spread the Garlic Aioli dipping sauce on the buns in the baking dish, top with the fritters try to put a fritter on each bun section, sprinkle with Bleu cheese to your liking.
  • Place the top layer of the rolls on the top, brush with melted butter, sprinkle with poppy seeds if desired. Bake for 20 minutes.
  • Slice into individual sliders, serve.

Notes

The Chicken Fritters recipe comes out to about 44 cents per serving. For the Bleu cheese, figure about 115 Baht/100 grams, about a cup, crumbled. For 4 servings, this is about $1.29 per serving.
Shortcut: Cheesy Chicken Fritters.
Inspired by the recipe Cheesy Chicken Fritters from Natasha's Kitchen.
* Fair Value $1.01 to $1.50 per Serving,BURGERS & SANDWICHES
Chicken Parmesan Sliders
July 24, 2017 Lee
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Chicken Parmesan Sliders

Sliders are essentially small burgers/sandwiches, often made using dinner rolls. Tesco has the 12 pack of rolls. This slider recipe sounds great. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 12 pack rolls
  • 3 cups rotisserie chicken, shredded
  • 1/2 cup tomato sauce, OR make from a shortcut
  • 6 slices Mozzarella Cheese
  • 1/4 cup fresh basil, chopped
  • 1/2 cup butter, melted
  • 3 cloves garlic, smashed and minced
  • 2 tablespoons fresh parsley, finely minced
  • 2 tablespoons Parmesan cheese, grated

Instructions
 

  • Preheat your oven to 180 C. Slice the rolls in half lengthwise, slice the entire package at one time, not individually. Place the bottom half in a 9x13 baking dish.
  • Spread the chicken evenly on the rolls, followed by the tomato sauce, Mozzarella, and basil. Place the top layer of the rolls on the top,
  • In a small bowl, mix together the melted butter, garlic, parsley, and Parmesan. Brush the top of the rolls with the butter mixture. Bake for 20 minutes.
  • Slice into individual sliders, serve, and watch your fingers!

Notes

The rolls at Tesco are 40 Baht, Mozzarella cheese I will estimate at 100 Baht for 6 slices. For 4 servings, this is about $1.03 per serving.
Shortcut: Pasta Sauce.
Provided courtesy of good friend, Stephen Connell.
United States.
* Fair Value $1.01 to $1.50 per Serving,BURGERS & SANDWICHES