Archive for the ‘* Fair Value $1.01 to $1.50 per Serving’ Category
Knock Your Socks Off Slow Cooker Chicken and Sausage
June 26, 2016 Lee
1 Comment

Knock Your Socks Off Slow Cooker Chicken and Sausage

I cannot, at this point vouch for the accuracy of the name, but it does sound very good, if you do not want the sausage, don't add the sausage, as easy as that. On my to cook list for sure!
Print Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 750 grams chicken breasts, boneless and skinless
  • 500 grams sausage, up to you, spicy smoked sausage, English bangers, etc.
  • 200 grams Cream cheese, room temperature
  • 1 1/2 cups chicken stock, use the powder to make this
  • 3 cloves garlic, smashed and minced
  • 1 small onion, diced
  • 2 tablespoons Dijon mustard
  • salt and pepper, to taste
  • spring onions, chopped, for garnish

Instructions
 

  • In a medium sized bowl mix cream cheese with chicken stock, salt and pepper, garlic, and mustard until incorporated.
  • Slice the sauce into bite size pieces, and cut the chicken breasts into 3-4 pieces each. Place this in the slow cooker, sprinkle the onion over the top. Pour the cream cheese mixture over the top of the onions.
  • Cover and place on High setting for 4 hours or Low setting for 6-7 hours, checking it occasionally to make sure it's not thickening too much. If it is, add more chicken stock.
  • When you are ready to serve, you can place the meal in a baking dish and pop it under the broiler for a couple of minutes for some browning. Serve over rice, buttered pasta, or boiled potatoes.

Notes

Chicken will cost you about 55 Baht/750 grams, the sausage I will say on a low side of 100 Baht, the Cream cheese will cost about 120 Baht/200 grams. This comes out to about $1.35 per serving for 6 servings, and about $1.02 for 8 servings, either way, very economical. When I make this, I can give more accurate pricing.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,Chicken - Slow Cooker
Cheeseburger Meatloaf
June 24, 2016 Lee
2 Comments

Cheeseburger Meatloaf

This is the Cheddar variant to the Swiss Cheese Meatloaf recipe I posted here. I just threw this together but did not take any step by step photos, as I thought this would just be average, but was I wrong. This is excellent and so easy. I use minced pork for meatloaf so if you do the same, you should use a meat thermometer to make sure the correct internal temp is reached. I will make this again so I can take the step by step photos. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 kilo minced pork, OR ground beef
  • 250 grams Cheddar cheese, real cheese, no fake stuff here
  • 1 onion, diced
  • 2 eggs
  • 2 dill pickles, small, sliced, OR make from a shortcut
  • 2 tablespoons dil pickle juice
  • 4 slices bread, white or wheat works, torn apart
  • prepared yellow mustard, couple of squirts
  • 3 tablespoons BBQ sauce, OR make from a shortcut
  • salt and pepper, to taste

Instructions
 

  • Preheat your oven to 180 C. Get out a couple of loaf pans.
  • In a large bowl combine all the ingredients with just a large spoon, no need for hand mixing, takes just a minute.
  • With your block of cheese, you will need 10-12 slices (1/2 to 2/3 of the block), the rest of the block you need to shred for the topping. This is the cheese I use. This Mainland Brand Cheddar cheese, 250 grams, from New Zealand, and is real cheese.
  • I use two loaf pans when making meatloaf. Take the meat mixture and pat down in the bowl and using the large spoon, mark it into 4 sections, use 1/4 of the mixture in each loaf pan, spread out and pack down, then top with the cheese slices, 5-6 slices on the meat mixture.
  • Use the remaining meat mixture to to cover each loaf pan. Top with more BBQ sauce. Bake for for 40 minutes, and use a meat thermometer to check internal temp then continue to bake about 10 minutes more to ensure the cheese is melted. Remove from oven and sprinkle on the shredded Cheddar cheese and return to the oven for just a few minutes to melt the cheese on top. Remove from oven and let rest for about 5-10 minutes before serving.

Notes

Minced pork is about 135 Baht/kilo. The block of cheese will cost about 180 Baht. For 8 servings this would be about $1.12 per serving, for 10 servings this would be about 90 cents per serving. Very reasonable.
Variants: Layer in some sliced mushrooms over the cheese before adding the remaining meat mixture. Another variant would be to add sliced bacon to the top.
Shortcuts: BBQ Sauce, Dill Pickles.
My own recipe.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,PORK
Tetrazzini Bake
June 21, 2016 Lee
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Tetrazzini Bake

Contrary to popular belief, this is an American dish, not Italian. Cook the pasta, mix with other ingredients, then bake, easy! This sounds really good and is on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 500 grams spaghetti, OR linquini
  • 1/2 cup butter, softened, this is 1/2 a regular block of butter
  • 4 chicken breasts, boiled and diced
  • 2 cans condensed cream of chicken soup, OR make from a shortcut on this site
  • 2 cups sour cream, OR use plain yogurt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 cup chicken stock, fresh or from the powder
  • 2 tablespoons Parmesan cheese, grated
  • 2 cups Mozzarella Cheese, shredded

Instructions
 

  • Cook pasta until almost done, drain, and set aside.
  • Preheat your oven to 150 C, lightly butter a 9x13 baking dish.
  • In a large bowl, mix together the butter, cooked chicken, soup, sour cream, chicken stock, salt and pepper. When mixed, add in the pasta and mix to coat. Add mixture to the baking dish, sprinkle the cheeses on top, cover with foil and bake for 40 minutes. Remove foil and bake for 10 more minutes.
  • Remove from oven and let rest for 10 minutes, serve with a vegetable on the side for a good meal.

Notes

Chicken will be less than 100 Baht, the cheeses will run about 200 Baht. This comes to about $1.10 per serving. When I make this I will have a better price per serving. Use the shortcuts for savings as well.
Shortcut: Condensed Cream of Chicken Soup.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES
French Onion Dip Sandwiches I
June 21, 2016 Lee
1 Comment

French Onion Dip Sandwiches I

This sounds really good, I am looking forward to making this.
Print Recipe
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 1/2-2 kilos beef roast, any cut will work
  • 3 3/4 cups beef stock, OR consomme
  • 1 onion, thinly sliced
  • 8 sandwich rolls
  • 8 slices Provolone cheese
  • salt and pepper, to taste
  • dried thyme, to taste

Instructions
 

  • Heat a splash of olive oil in a non stick pan on med heat, add the sliced onion and cook until translucent but not browned. Add the cooked onion to the beef stock, season with salt, pepper, and thyme.
  • Place the roast in your slow cooker, pour the stock over the top of the roast. Cover and cook on Low setting for 8 hours or High setting for 4 hours. Leave the cover on, you want this to be falling apart beef!
  • Preheat your oven to 180 C.
  • Remove 3 cups of liquid from the slow cooker and add to a sauce pan. Heat on medium and bring to a boil, then reduce to a simmer and cook until reduced by half, about 10 minutes.
  • Remove beef from the slow cooker and place on a plate and shred with a fork.
  • Place the sandwich rolls on baking sheet and spoon meat on to the rolls, top each roll with Provolone cheese. Cover with foil and bake for 5 minutes or until the cheese is melted. Serve with the sauce on the side for dipping.

Notes

Beef will run from 150 to 200 baht/kilo. The cheese I do not have a price for, yet. When I make this I will give a much better estimate on the cost per serving. I will go with 300 Baht for the beef, and 100 Baht for the cheese. This comes out to about $1.50 per serving for 8 servings.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,BURGERS & SANDWICHES
Homemade Pepperoni
June 19, 2016 Lee
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Homemade Pepperoni

Adapted from an internet recipe.
Yep, I can already hear the Pepperoni Gods complaining about this recipe, but I have made this on 16 Jan 2017 and it is good. The end goal for this is to use on a pizza or three. This does not have the red color to it since no curing salt or nitrites were used, but the flavor is spot on. I will be making some pizzas later this week with this.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Appetizer
Cuisine American
Servings 1 kilo / 2 lb.

Equipment

  • Oven
  • Baking Sheet with Rack

Ingredients
  

  • 1 kilo ground beef, you want fatty beef, (2 lb)
  • 2 teaspoons ground black pepper
  • ½ teaspoon liquid smoke, or 2 teaspoons ground cumin if no liquid smoke
  • 1 teaspoon mustard seed
  • ½ teaspoon fennel seeds, lightly crushed
  • ½ teaspoon garlic powder
  • 1 teaspoon paprika, or smoked paprika if you have it
  • 1½ teaspoons salt

Instructions
 

  • Place all of the ingredients in a large bowl and mix them together with your hands. Divide the meat mixture into two portions and roll them into logs about 1½ inch diameter. Wrap the rolls in aluminum foil and refrigerate them overnight.
  • Preheat the oven to 100° C (215° F). Place the rolls on a wire rack, without the foil and put the rack on a baking sheet. Bake the pepperoni rolls for 6 hours, turning them every hour. Remove the pepperoni from the oven and allow it to cool as the fat continues to drain. Store the pepperoni in the refrigerator and slice it as needed.
  • Finished and cooling. There is no red color to this as there is no preservatives or curing salt used, bonus. Store in the fridge for about 3 days.

Notes

Ground beef, I am taking a good guess at 200 Baht/kilo. How much this makes for a pizza, I have no idea until I test this out.
Used in Recipes Listed on this Site:
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,Beef - Sausage
Cream Cheese Oyster Sauce
June 3, 2016 Lee
2 Comments

Cream Cheese Oyster Sauce

Adapted from an internet recipe.
This is new territory for me, I normally eat large oysters on the half shell or grilled until they open. This recipe uses the small oysters. This recipe was touted as a casserole, which it is not, but makes a excellent pasta sauce. I made this on 3 Jun 2016, and this is really really good! On my Go-to list. My comments below.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 3 servings

Ingredients
  

  • 500 grams oysters, shucked and drained
  • 250 grams Cream cheese, room temperature, (8 oz)
  • 4 tablespoons butter, divided
  • 1 cup spring onions, chopped, green and white parts
  • ¾ cup milk, more as needed
  • ¼ cup Thai celery, chopped, NOT western celery, use leaves as well
  • salt and pepper, to taste
  • splash olive oil
  • hot cooked pasta, of your choice, for serving

Instructions
 

  • Heat a skillet on medium heat and add 2 tablespoons of butter and a splash of olive oil, when hot, add the drained oysters, cook for a few minutes, this is quick, shucked oysters are typically small. When they are cooked through, edges curling, remove from heat, drain, and set aside.
  • While the oysters are cooking, put a small pot on low heat, add the other 2 tablespoons of butter and the block of softened Cream cheese. Move from the heat to a counter and back to the heat several times to prevent burning. The photo shows perfect consistency.
  • Once the cheese is melted stir in the milk, chopped spring onion, and celery and put back on the heat, stir in the cooked oysters and bring to a near boil, stirring constantly or it will burn, to ensure the oysters are heated through. Add more milk, a few tablespoons at a time to get the sauce consistency you desire.
  • Once hot, serve over pasta of your choice. A vegetable on the side would make this a complete meal.

Notes

I bought fresh harvested oysters for 50 Baht for 350 grams, but I was not thinking, that weight includes the brine the oysters are in, so make sure the non shell and drained weight is 500 grams, no one will complain. Figure about 75 Baht for 500 grams, for fresh local harvested oysters, DO NOT USE oysters from Phuket! Cream cheese, Caroline brand which is made in Thailand will run about 110 Baht for 250 gram block. This comes to about $1.40 per serving for 4 servings. Serve with a vegetable and some Italian bread, you could stretch this to 5-6 servings for more savings.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,PASTA,SEAFOOD - ALL,Seafood - Oysters
Baked Fish with Shrimp I
May 24, 2016 Lee
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Baked Fish with Shrimp I

Fish fillets baked with shrimp in a simple white sauce and topped with Parmesan cheese, sounds tasty! On my to cook list. This can be any white fish, my choice would be Pangasius or Barramundi first because they are readily available, but also consider Cod if you can find it, or even Red Snapper.
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 5 servings

Ingredients
  

  • 1 kilo white fish fillets, boneless and skinless, Pangasius would be good
  • 500 grams fresh shrimp, peeled, deveined, tail removed, lightly boiled
  • 3 tablespoons butter
  • 2 tablespoons all purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup Parmesan cheese, grated
  • paprika, to taste
  • parsley, fresh or dried
  • salt and black pepper, to taste

Instructions
 

  • Preheat your oven to 190 C.
  • In a small saucepan, melt butter over medium low heat. Whisk in flour and salt to make a paste. Gradually whisk in milk. Stirring constantly, cook until sauce is thick enough to coat the back of a spoon.
  • Select a large baking dish or pan to hold all the fillets in a single layer, lightly grease with butter.
  • Season fillets with salt, pepper, and paprika to your liking and arrange in the baking dish. Cover fish with cooked shrimp, pour sauce over shrimp, sprinkle with paprika then cover with the cheese, sprinkle with parsley if desired.
  • Bake uncovered for 20-25 minutes or until fish flakes easily. Remove from oven and let rest 5-10 minutes, serve. A nice tomato salad and boiled potatoes with butter would be excellent side dishes.

Notes

Pangasius will cost 120 Baht/kilo. Shrimp will run about 100 Baht/500 grams from a grocery store, for those along the coast, you can normally buy local ocean cast net caught shrimp for a bit less. Everything else is minimal. For 5 servings, this comes out to about $1.30 per serving, for 6 servings, this is about $1.08 per serving. Excellent value for a nutritional meal.
For variants, added cooked crab meat or imitation crab that is cubed, cooked oyster meat, lemon slices, and other seasonings of your choice.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,FISH - ALL,Fish - White Fish,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Fisherman’s Pie I
May 22, 2016 Lee
2 Comments

Fisherman's Pie I

This is traditionally made with cod, I have never seen cod available in Thailand, but any white fish works, think Pangasius or Barramundi, boneless skinless fillets. This sounds really tasty and is on my to cook list.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams Pangasius fillets, boneless and skinless, cut into chunks
  • 3 tablespoons butter
  • 2 1/2 tablespoons all purpose flour
  • 1 1/2 cups milk, warmed, more as needed
  • 1 cup white Cheddar cheese, shredded, OR just go with Edam
  • 1 cup Cheddar cheese, shredded, this is for the topping
  • 280 grams spinach, frozen or fresh, frozen thaw and drain, OR use peas
  • 1/2 cup onion, diced
  • salt and pepper, to taste
  • 1 clove garlic, smashed and minced
  • 2 cups mashed potatoes

Instructions
 

  • Preheat your oven to 190 C. Arrange fish chunks in a single layer in a large baking dish, set aside.
  • Melt butter in a saucepan over medium-low heat. Whisk in flour, and stir until the mixture becomes paste-like and light golden brown, 2 to 5 minutes.
  • Gradually whisk warm milk into the flour mixture and bring to a simmer over medium heat. Whisk until the sauce is thick and smooth, about 5 minutes. Whisk in white Cheddar cheese, then mix onion, spinach, salt, and black pepper into the sauce.
  • Remove saucepan from heat and stir in garlic. If sauce is too thick, stir in more warm milk, 1 tablespoon at a time.
  • Pour sauce over fish in the baking dish.
  • Layer mashed potatoes on top.
  • Bake for 30 minutes, then sprinkle with the yellow Cheddar cheese. Continue baking until fish is easily flaked with a fork, about 15 to 20 minutes more and the cheese should be a nice golden brown. Remove from oven, let rest for 5 minutes, serve with a green salad.

Notes

Pangasius fillets cost about 60 Baht/500 grams. Barramundi (Giant Sea Perch) costs about 75 Baht/500 grams but you have to fillet them yourself. The cheese is about 180 Baht per block of 200 grams, which would provide the 2 cups needed, either 1 cup of white and 1 cup of yellow, or just go with 2 cups of yellow, divided. This meal (based on Pangasius) would cost about $1.20 per serving. Very reasonable.
Variants would add to the cost but would make a delightful meal for visiting friends and family. Variants could be peeled shrimp, scallops, and even shucked oysters (although with the oysters, I would cook them first before adding to the baking dish).
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,FISH - ALL,Fish - White Fish
Baked Cream Cheese Spaghetti
May 20, 2016 Lee
1 Comment

Baked Cream Cheese Spaghetti

This sounds really good with the Cream cheese, nice touch. On my to cook list for sure. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 6 people

Ingredients
  

  • 500 grams ground beef, OR minced pork, OR ground chicken
  • 350 grams spaghetti
  • 3 1/2 cups spaghetti sauce, OR make from a shortcut
  • 1 teaspoon Italian seasoning
  • 2 cloves garlic, smashed and chopped
  • 1/2 cup Parmesan cheese, grated
  • 250 grams Cream cheese, this is 1 standard block, room temperature

Instructions
 

  • Preheat your oven to 180 C, lightly grease a 9x13 baking dish with butter.
  • In a pan, brown ground meat until cooked through, drain fat and stir in spaghetti sauce, set aside.
  • Cook spaghetti according to instructions, drain and place in bowl. Add Cream cheese, Italian seasoning, and minced garlic. Stir until cream cheese is melted and the spaghetti is thoroughly coated.
  • Spread a small amount of meat sauce in the bottom of the dish. Put spaghetti on top of sauce and top with remaining meat sauce. Sprinkle Parmesan cheese on top. Bake for 30 minutes until bubbly and golden. Let rest 5 minutes before serving. Nice sides to serve with this would be a green salad and garlic bread.

Notes

Ground beef would be about 75 Baht for 500 grams, pork and chicken even less. The sauce is about 55 Baht/can (need 2 cans) OR make yourself from tomato paste for 17 Baht/can (2 cans) and some spices. Cream cheese would run about 120 Baht per 250 gram block. This comes out to about $1.50 per person for 6 people, and about $1.12 per person for 8 people. Overall, not a bad cost for a good meal.
Shortcut: Spaghetti/Tomato Sauce.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,PASTA
Granny’s Sausage Gravy
May 20, 2016 Lee
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Granny's Sausage Gravy

I have made this several times, easy, and delicious. When I make this again I will take step by step photos. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams breakfast sausage, OR make from a shortcut
  • 1/4 cup butter, this is 1/4 of a regular block of butter
  • 1 1/2 cups evaporated milk
  • 1 1/2 cups water
  • 1/4 cup all purpose flour
  • salt and pepper, to taste

Instructions
 

  • Crumble sausage into hot skillet. Cook until browned. Remove sausage from skillet, let drain on paper plate or paper towels. Add butter to hot skillet and melt together with sausage fat.
  • Whisk together the evaporated (canned) milk and water with the flour. Add to hot fat in skillet. Add salt and pepper to taste. Bring to a boil, stirring constantly until gravy starts to thicken. Add sausage back into gravy; heat until sausage is hot and gravy is thick. Remove from heat. Ladle over biscuits, toast, or potatoes. This would be perfect with the Drop Biscuit recipe listed in Sides - All Others.

Notes

500 grams of minced pork is about 65 Baht if you make the sausage yourself, it is so easy! Minced chicken for a chicken sausage, even less. Pre-made breakfast sausage, more than likely an import would be costly. Going with home made breakfast sausage, 65 Baht is well under $1 per serving. I will say that with store bought bulk sausage this would be a Fair Value item.
Shortcut: Breakfast Sausage.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,Pork - Sausage