Archive for the ‘* Fair Value $1.01 to $1.50 per Serving’ Category
Slow Cooker Cocktail Sausages
Chili sauce and orange marmalade go together well, so this is a Asian twist on BBQ Little Smokies, and it is delicious! For this I use the tiny mini cocktail chicken & pork sausages, the bonus is they have no plastic 'skins' to remove first.
Equipment
- Slow Cooker (3½+ quart)
Ingredients
- 1 cup chili sauce
- ½ cup orange marmalade
- 1 kilo mini cocktail sausages, (2 lb)
Instructions
- Add the chili sauce and marmalade to your slow cooker and stir together.
- Add the sausages, mini size remove the skins first, the tiny mini may not have skins. Mix them into the sauce. Cover and set to Low setting for 2-3 hours.
- Serve right from the pot, enjoy with sides of your choice, a seasoned rice goes very well with this.
Notes
Fair cost per serving now, I have to get the exact price on the 1,000 gram packages of the tiny mini cocktail sausages.
Shrimp & Corn Soup
This is excellent soup, common ingredients and it goes together quickly. I made this on 10 Feb 2022 and the family absolutely loved this. Link to the Shortcut is listed in the Notes section.
Ingredients
- 750 grams shrimp, peeled, deveined, tails removed, (1½ lb)
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 stalks import celery, diced
- ¼ cup butter
- 1 tablespoons olive oil
- 2 cans whole kernel corn, drained, (410 g/15 oz each)
- 1 can creamed corn, (565 g/20 oz)
- 113 grams cream cheese, cubed, (4 oz)
- 1 cup whipping cream
- 1½ cups milk
- 2 tablespoons Cajun seasoning, Shortcut
- ½ teaspoon salt, or to taste
- fresh parsley, chopped, for garnish
Instructions
- Prep the vegetables.
- Prep the shrimp.
- Heat the butter and oil in the a large saucepan, when hot, add the onion, celery, and bell pepper. Sauté until tender.
- To the pan, add the shrimp, stir into the vegetables.
- Cook the shrimp until just pink.
- Add the corn, cream, milk, and Cajun seasoning. Stir together.
- Cook on low heat until the cream cheese is melted and mixed in.
- Ladle into serving bowls, sprinkle with parley as desired. Serve and enjoy.
Notes
Fair cost per serving based on the cost of the shrimp, really depends where you can source good fresh shrimp.
Shortcut: Cajun Seasoning Mix.
Updated on 10 February 2022.
Slow Cooker Mandarin Orange Chicken
This recipe is from a friend who specializes in slow cooker dishes. I made this on 16 Jan 2022, and it is absolutely delicious! Highly recommended!
Equipment
- Slow Cooker (3½+ quart)
Ingredients
- 750-1000 grams chicken breasts, boneless, skinless, (1½-2 lb)
- 1 can mandarin oranges, with juice, (15 oz / 425 g)
- 1½ cups fresh long beans, or green beans, cut into 1-2 inch pieces
- 1 cup chicken broth
- 1 cup orange juice
- 3 tablespoons light soy sauce
- 3 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 teaspoon ground ginger
- 3 tablespoons corn starch
- 3 tablespoons cold water
- sesame seeds, for garnish, as desired
Instructions
- Cut the chicken into bite size pieces and add to your slow cooker.
- Open the can of mandarin orange and drain the juice into the slow cooker (the oranges will be used later so set them aside), then add the long beans, orange juice, broth, soy sauce, brown sugar, garlic, ginger, and sesame oil to the slow cooker.
- Stir everything together, cover, and set to Low setting for 3½ hours.
- At 3½ hours, mix together the corn starch and 3 tablespoons of cold water in a measuring cup, then stir into the cooker. Cover and cook for another 30 minutes to thicken the sauce.
- Add the mandarin orange slices and gently mix in, allow to heat for a few minutes.
- Spoon some of the sauce into a gravy boat or two, serve with rice and garnish with sesame seeds as desired, and pour on sauce as desired, enjoy.
Notes
I will say Fair cost per serving as I will be using canned mandarin oranges (Brook brand) first for this (I plan on canning some at a later date).
Andy's Devilish Ham Spread
This recipe comes from a good friend, and Chef. I made this on 29 Mar 2022, and this is an excellent ham salad! A food processor or good blender is needed for this, and since I do not have a food processor, I used my electric meat grinder with the coarse plate, worked perfectly.
Equipment
- Food Processor / Blender / Meat Grinder , S blade for a processor, coarse plate (¼ in / 6 mm)
Ingredients
- 750 grams ham, roughly chopped, (1½ lb)
- 4-5 green olives, pitted
Binding Ingredients
- ⅓ cup mayo
- 56 grams Parmesan cheese, finely grated, (2 oz)
- 56 grams crushed pineapple, drained, blotted dry with a paper towel, (2 oz)
- 1-2 tablespoons sweet pickle relish, drained, blotted dry with a paper towel
- 1 tablespoon brown mustard
- 2 teaspoons hot sauce, I used Tabasco
- 1 teaspoon Worcestershire sauce
- 1 teaspoon white vinegar
- ½ teaspoon celery salt
- ¼ teaspoon ground white pepper
Instructions
- I went with the Variants, and cup up some Canadian Bacon steaks and chopped some capers.
- Add the ham and olives to your food processor, or good blender, pulse in 1 second intervals until finely chopped. Or use a meat grinder which is my preference.
- In a mixing bowl, add all the Binding Ingredients.
- Mix together until well blended.
- Add the mixture to the chopped ham and mix together. If mixture seems to dry, just mix in another tablespoon at a time. Cover and place in the fridge to chill and blend the flavors for at least an hour or even overnight.
- Serve with crackers, as a sandwich filling, in a salad, or as an ingredient in other recipes that call for deviled ham.
Notes
For sandwiches, this is right about $1.50 per serving, so Fair cost.
Variants: 1. For those in Thailand, use Canadian Bacon Steaks from Makro in place of ham (this was by mistake but the taste is the same). 2. Use 1½ tablespoons of capers, drained and chopped, in place of olives.
Crockpot Cream Cheese Chicken Chili
This recipe is from a friend on social media and it is excellent chili! Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Slow Cooker
Ingredients
- 2 chicken breasts, boneless, skinless
- 1 package cream cheese, cut into quarters, (8 oz / 226 g)
- 1 packet ranch dressing mix, Shortcut
- 1 teaspoon ground cumin
- 1½ teaspoons chili powder, or as desired
- 1 teaspoon onion powder
- 1 can whole kernel corn, undrained, (15 oz / 425 g)
- 1 can Rotel tomatoes and chilies, undrained, (10 oz / 283 g)
- 1 can black beans, undrained, (15 oz / 425 g)
Instructions
- Place the chicken in the bottom of your slow cooker.
- add the rest of the ingredients.
- Stir together. Cover and set to Low setting for 6 hours, quickly stir after about 3 hours to mix in the cream cheese.
- Remove chicken breast to a cutting board, shred or dice, return to the pot and stir in.
- Cover and cook for another 15 minutes. Stir to mix everything together.
- Serve and enjoy. Feel free to use chili toppings as you desire.
Notes
Fair cost per serving based on the Rotel, but I am looking at making a shortcut for that and I will update the recipe with that shortcut.
Shortcut: Ranch Dressing Mix.
Curried Shrimp
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 2 tablespoons butter
- 1½ cups tart apple, peeled, finely diced
- 2 tablespoons all-purpose flour
- 2-2½ teaspoons yellow curry powder
- 2 cups milk
- 1 teaspoon salt
- 2-3 cups cooked shrimp, peeled, deveined, tails removed
- 1 recipe Saffron Rice, Link in Notes
Instructions
- In a medium saucepan, melt the butter. Add the apples and cook 5 minutes.
- In a bowl, add the flour and curry powder. Stir mixture into the apples.
- Slowly stir in the milk, cook, stirring continuously, until thickened.
- Add the salt and shrimp, heat through.
- Serve with Saffron Rice, enjoy.
Notes
Fair cost per serving based on where you source the shrimp.
Additional recipe: Saffron Rice.
Chicken Curry
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Equipment
- Oven
- Baking Sheet
Ingredients
- 1 large pineapple, or 4 tiny pineapples
- ¼ cup sugar
- ½ cup water
- 1½ teaspoons yellow curry powder
- 1 tablespoon butter
- ⅓ cup onion, minced
- ⅓ cup celery, diced
- ¼ cup fresh mushrooms, sliced
- ½ cup half and half cream
- ½ cup milk
- ¼ cup chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 cup cooked chicken, cubed
- ½ teaspoon MSG
- ¼ teaspoon salt
- hot cooked rice, for serving
Instructions
- Cut top off from pineapple(s), leaving the top intact for decoration, set aside the tops. Cut pineapple in half lengthwise, scoop out fruit leaving the shells ½ inch thick, discarding the core.
- Dice ½ cup of pineapple, add to a saucepan with the sugar and ½ cup of water. Cook covered for about 8 minutes, drain and set aside.
- Preheat your oven to 230° C (450° F). Place the pineapple shells, cut side up, on a baking sheet and heat the shells for 10 minutes.
- In a medium saucepan, melt the butter, when hot, add the curry powder and brown lightly.
- Add the onion, celery, and mushrooms, and mix into the butter well.
- Stir in the cream, milk, and broth. Bring to a boil.
- In a small bowl, mix together the cornstarch and cold water to make a slurry, stir this into the saucepan, and stir until sauce is thickened.
- Stir in chicken, cooked pineapple, MSG, and salt, Heat through.
- Spoon mixture into hot pineapple shells, place pineapple top next to shell. Serve and enjoy.
Notes
Fair cost per serving.
Lasagna, Shortcut Style
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 500 grams ground beef, (1 lb)
- 3½ cups canned tomatoes, with juice
- 1 cup seasoned tomato sauce
- 1-2 packets dry spaghetti sauce mix
- 2 cloves garlic, minced
- 226 grams dry lasagna noodles, (8 oz)
- 226 grams Mozzarella cheese, thin sliced, (8 oz)
- 1 cup cottage cheese, Shortcut
- ½ cup Parmesan cheese, grated
Instructions
- Brown the beef in a large saucepan, cook until no longer pink. Drain off excess fat.
- Add the next 4 ingredients and stir together. Cover and simmer 40 minutes, stirring occasionally. Taste and season with salt as desired.
- Cook the noodles in a pot of boiling salted water until just tender. Drain, rinse under cold water, drain.
- Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan.
- Place ½ the noodles in the bottom of the baking pan.
- Cover noodles with ⅓ of the sauce.
- Cover sauce with ½ of the Mozzarella.
- Cover the Mozzarella with ½ of the cottage cheese.
- Repeat the layers, ending with remaining sauce.
- Top with Parmesan cheese.
- Bake for 30 minutes. Let rest for 10 minutes after removing from oven.
- Cut into squares, serve, and enjoy.
Notes
Fair cost based on the cheese.
Shortcut: Cottage Cheese.
Pepperoni Pizza
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Pizza Pans (two 12 inch)
Ingredients
- 226 grams pepperoni, thinly sliced, (8 oz)
- 2 pizza crusts, 12 inch, Shortcut
- 2 cups tomato sauce, Shortcut
- ¾ cup onion, diced
- 1 tablespoon dried oregano, crushed
- 1 teaspoon anise seed
- ½ teaspoon salt
- dash black pepper
- 2 cloves garlic, minced
- 170 grams Mozzarella cheese, thin sliced, cut in large pieces, (6 oz)
Instructions
- Place pizza dough rounds on pizza pans. Scatter ½ of the pepperoni slices on the crusts.
- In a mixing bowl, add the tomato sauce, onion, oregano, anise seed, salt, pepper as desired, and garlic. Mix together.
- Spread sauce on pizzas.
- Add the cheese on top, add remaining pepperoni.
- Bake until the crust is browned. Or according to package instructions if using store bought crusts.
- Slice, serve, and enjoy.
Notes
Fair cost per serving based on the pepperoni, as I have only seen that in a high end western market.
Shortcuts: Tomato Sauce, Pizza Dough.
Italian Meatballs
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 4 slices dry bread
- 500 grams ground beef, (1 lb)
- 2 eggs
- ½ cup Romano cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 clove garlic, minced
- 1 teaspoon dried oregano, crushed
- 1 teaspoon salt
- dash black pepper
- 2 tablespoons vegetable oil, for browning
Instructions
- Soak the bread in water for 2 or 3 minute, then squeeze out moisture.
- Add the bread and all remaining ingredients, except the oil, to a mixing bowl. Mix together well.
- Shape into about 20 meatballs.
- Heat the oil in a non stick pan, when hot brown the meatballs.
- Cook meatballs in sauce in recipes that call for them. Enjoy.
Notes
Used in Recipes Listed on this Site:
