Archive for the ‘* High Cost $1.51+ per Serving’ Category
Souper Enchiladas
July 1, 2021 Lee
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Souper Enchiladas

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 95.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • ½ cup vegetable oil
  • 8 corn tortillas, (6 inch)
  • 1 cup onion, diced
  • 1 clove garlic, minced
  • 1 can Soup Option, (10½ oz / 298 g)
  • 2 cups Meat Option, cooked, shredded
  • ½ cup water
  • 1 teaspoon ground cumin
  • Seasoning Option
  • 1 jar taco sauce, (8 oz / 226 g)
  • 1 cup Cheese Option, shredded

OPTIONS

Soup - Only 1 Item to Use

  • black bean soup, no longer produced by Campbell's
  • condensed bean with bacon soup
  • chili beef soup, no longer produced by Campbell's

Meat - Use 1 Item

  • chicken
  • pork
  • beef

Seasoning - Use 1 Item

  • 1 can green chilies, chopped, drained, (4 oz / 113 g)
  • 2 fresh Jalapeno peppers, seeded and chopped
  • ¼ teaspoon hot pepper sauce

Cheese - Use 1 Item

  • Cheddar cheese
  • Colby Longhorn cheese
  • Monterey Jack cheese

Instructions
 

  • In a 8 inch pan, heat the oil on medium heat. When hot, fry the tortillas 1 at a time for 2-3 seconds on each side, drain on paper towels.
  • Using a large non stick pan, spoon 2 tablespoons of the hot oil from the smaller pan, and place on medium heat. Add the onion and garlic, cook until the onion is softened.
  • Stir in the Soup, Meat, and Seasoning Options, as well as the water and cumin. Stir often and heat through.
  • While the meat mixture is heating, preheat your oven to 180° C (350° F), get out a 9x13 baking pan.
  • Lay out a tortilla, spoon about ½ cup of the meat mixture down the center of the tortilla, roll up and place in the baking pan. Repeat with remaining tortillas.
  • Pour taco sauce evenly over enchiladas.
  • Sprinkle with the Cheese Option. Cover with foil and bake for 25 minutes.
  • Uncover and bake for 5 more minutes.
  • Serve with sides of your choice. Enjoy.

Notes

High cost per serving until I determine cost of the corn tortillas. 
* High Cost $1.51+ per Serving,BEEF,CHICKEN & TURKEY,PORK
Teriyaki Steak Sandwiches
June 28, 2021 Lee
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Teriyaki Steak Sandwiches

Adapted from a recipe in the Tefal recipe booklet, page 7.
This recipe is from the Tefal recipe booklet included with their model of BBQ/broiler, printed in 1987. This can also be prepared in a toaster oven with top and bottom heating element. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 2 hours
Course Lunch, Main Dish
Cuisine American
Servings 2 servings

Equipment

  • Electric BBQ/Broiler
  • Toaster Oven (with top and bottom elements)

Ingredients
  

  • 1 beef steak, sirloin or flank, (1-1½ inches thick)
  • teriyaka sauce, as needed, Shortcut
  • 2 French sandwich rolls, split, toasted, (steak rolls)

Instructions
 

  • Using a sharp knife, score the surface of the steak in a diamond pattern.
  • Place the steak in a shallow dish and pour some teriyaki sauce over the steak, turn the steak over a few times to coat. Cover and place in the fridge to marinate for at least 2 hours or up to overnight, turning steak occasionally.
  • Remove from marinade, and reserving marinade, and place on the top rack of of you BBQ/Broiler, grill for about 10 minutes on each side, brushing several times with leftover marinade, until done to your preference.
  • Slice steak at an angle in ¼ inch slices.
  • Add sliced steak to toasted rolls, enjoy.

Notes

High cost per serving depending on where the beef is sourced.
Shortcut: Teriyaki Sauce (照り焼きのたれ) (this is the authentic sauce).
* High Cost $1.51+ per Serving,5 Ingredients or Less,BURGERS & SANDWICHES
Cornish Hens & Vegetables
June 27, 2021 Lee
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Cornish Hens & Vegetables

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 84.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Course Main Dish
Servings 2 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)
  • Foil

Ingredients
  

  • 2 Cornish game hens
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 1 cup Vegetable 1 Option
  • Vegetable 2 Option
  • 2 cloves garlic, minced
  • ½ teaspoon Herb Option
  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

OPTIONS

Vegetable 1 - Use 1 Item

  • mushrooms, sliced
  • zucchini, sliced
  • tomato, diced
  • celery, sliced

Vegetable 2 - Use 1 Item

  • 4 spring onions, sliced
  • 2 tablespoons pimento, chopped
  • ½ cup onion, diced
  • ½ cup carrot, diced

Herb - Use 1 Item

  • dried tarragon, crushed
  • dried thyme, crushed
  • dried basil, crushed
  • rubbed sage

Soup - Use 1 Item

  • condensed chicken broth
  • condensed French onion soup
  • condensed tomato bisque
  • Spanish style vegetable soup, no longer produced by Campbell's

Instructions
 

  • Split each Cornish hen in half, down through the center of the breast and through the back so you have 4 halves.
  • Heat the oil and butter in a large non stick pan on medium high heat. When hot, add 2 halves and brown on both sides, remove the browned halves to a 9x13 inch baking pan. Repeat with remaining halves. Leave drippings in pan after the second batch has been placed in the baking pan.
  • Reduce heat to medium on the pan, then preheat your oven to 180° C (350° F).
  • To the pan add Vegetable 1, Vegetable 2, and Herb Options, plus the garlic. Cook for 2 minutes stirring continuously.
  • Add the Soup Option and stir in, heat to boiling, stirring. Remove from heat.
  • Pour hot mixture over the hens in the baking pan. Cover pan with foil.
  • Bake for 25 minutes. Remove foil, baste hens with pan juices and bake another 10 minutes uncovered, or until hens are fork tender.
  • Remove hens to a serving platter. Pour pan juices into a pan and place over high medium heat and bring to a boil. In a measuring cup, mix together the cornstarch and cold water to make a slurry.
  • When the juices are boiling, stir in the slurry and cook for 1 minute to make a sauce. Remove from heat.
  • Pour some sauce over the hens and the remaining to a bowl to be passed on the table.
  • Serve and enjoy.

Notes

High cost per serving, as I have only seen Cornish game hens once and that was in Phuket province, and they were about $5 each, but they were good!
* High Cost $1.51+ per Serving,CHICKEN & TURKEY
Ribs & Lentils
June 26, 2021 Lee
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Ribs & Lentils

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 76.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 2 hours
Course Main Dish
Servings 8 servings

Ingredients
  

  • 1 tablespoon vegetable oil
  • 1 kilo Meat Option, (2 lb)
  • 1 can condensed French onion soup, (10½ oz / 298 g)
  • 1 cup celery, sliced, plus leaves
  • 2 cloves garlic, minced
  • ¼ teaspoon black pepper
  • ½ teaspoon Herb Option, crushed
  • 500 grams dry lentils, brown or green, (1 lb)
  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 cup carrot, sliced
  • 4 cups water
  • Garnish Option

OPTIONS

Meat - Use 1 Item

  • lamb breast, cut into 2 rib pieces
  • beef short ribs, cut into 1 rib pieces
  • pork spareribs, cut into 2 rib pieces

Herb - Use 1 Item

  • dried thyme
  • dried marjoram
  • dried basil

Soup - Use 1 Item

  • Spanish style vegetable soup, no longer produced by Campbell's
  • condensed tomato bisque
  • condensed tomato rice soup

Garnish - Use 1 Item

  • spring onion, sliced
  • fresh parsley, chopped
  • tomatoes, diced

Instructions
 

  • Heat the oil in a large pot (6 quart size) on medium high heat, when hot, brown the Meat Option on all sides, then pour off the fat.
  • Add the French onion soup, celery, garlic, black pepper, and Herb Option. Bring to a boil then reduce heat to low. Cover and simmer 1 hour.
  • Add the lentils, Soup Option, carrot, and water. Cover and simmer another 1 hour or until meat and lentils are tender.
  • Ladle into serving bowls, sprinkle each with Garnish Option as desired, serve and enjoy.

Notes

Low cost per serving if using pork, high cost per serving if using beef or lamb
* High Cost $1.51+ per Serving,BEEF,LAMB,PORK
Easy Pistachio Pie
March 30, 2021 Lee
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Easy Pistachio Pie

Adapted from Easy Pistachio Pie at Mom on Timeout.
I made this exactly as written and it is delicious, my family loved this! Easy to assemble and looks beautiful when served.
Print Recipe Pin Recipe
Prep Time 15 minutes
Course Dessert
Cuisine American
Servings 6 servings

Equipment

  • Electric Mixer

Ingredients
  

  • 226 grams cream cheese, softened, (8 oz)
  • 1 box jello pistachio pudding mix, (96 g / 3.4 oz)
  • 1 can crushed pineapple, undrained, (567 g / 20 oz / 1 lb 4 oz)
  • 1 cup mini marshmallows
  • 1 container Cool Whip whipped topping, (8 oz / 226 g)
  • graham cracker pie crust, store bought or homemade

Toppings - Optional

  • whipped topping, can or fresh whipped
  • maraschino cherries
  • ¼ cup pistachio nuts, chopped

Instructions
 

  • In large bowl, add the cream cheese and jello mix.
  • Beat with an electric mixer until the cream cheese is light and fluffy.
  • Add the undrained can of crushed pineapple and mix together with the cream cheese using the electric mixer.
  • Stir in the marshmallows.
  • Fold in the whipped topping. (I forgot to get a photo after this step.)
  • Spoon mixture into the prepared pie crust. Place in the fridge for at least 3 hours to chill and set up.

For the Topping - Optional

  • Before serving, use a can of whipped cream, or pipe if using fresh made whipped cream, and add a border around the top of the pie. Place cherries as desired on top of the whipped cream, and sprinkle with chopped pistachios as desired.
  • Slice, serve, and enjoy.

Notes

High cost per serving just based on the limited availability of the whipped topping and pistachio jello. I will prepare this using fresh made whipped cream and will comment on how that goes. 
# Buster Approved,#1 Go-To Recipes,* High Cost $1.51+ per Serving,DESSERTS
Oyster Vegetable Stew
March 5, 2021 Lee
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Oyster Vegetable Stew

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 59.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 1 cup potato, diced
  • ½ cup Vegetable Option
  • ¼ cup onion, diced
  • 1 cup Liquid Option
  • 1 can condensed oyster stew, (10½ oz / 298 g)
  • Herb Option
  • Garnish Option

OPTIONS

Vegetable - Use 1 Item

  • carrot, sliced
  • green bell pepper, cut into strips
  • zucchini, sliced

Liquid - Use 1 Item

  • chicken broth, Shortcut
  • milk
  • light cream

Herb - Use 1 Item

  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • ¼ teaspoon dried tarragon

Garnish - Use 1 Item

  • herbed croutons, Shortcut
  • melba toast
  • oyster crackers

Instructions
 

  • In a 2 quart saucepan on medium heat, add the Liquid and Vegetable Options, potato, and onion. Bring to a boil then reduce to low and cover, simmer for 10 minutes or until vegetables are tender.
  • Stir in soup and Herb Option. Simmer until heated through.
  • Ladle into bowls and top with Garnish Option. Enjoy.

Notes

I will say High cost per serving now just based on the soup used, I have never seen that in Thailand.
Shortcuts: Chicken Broth (Pressure Cooker), Croutons.
* High Cost $1.51+ per Serving,SOUPS, STEWS, CHILI
Seared Scallops with Garlic Butter
February 13, 2021 Lee
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Seared Scallops with Garlic Butter

Holly - Spend with Pennies
This was my first time tasting scallops and I was surprised at how good they are, tender and juicy cooked this way. I made these on 13 Feb 2021 while in the US using a package of store brand sea scallops. Although not a low cost dish to prepare, this would normally be lower cost than scallops at a restaurant.
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Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course
Cuisine American
Servings 4 servings

Ingredients
  

  • 454 grams sea scallops, fresh or frozen, (1 lb)
  • salt and pepper, as desired
  • 2 tablespoons vegetable oil
  • 3 tablespoons butter
  • 1 clove garlic, minced
  • ⅓ cup dry white wine
  • lemon wedges, as desired for serving
  • fresh parsley, chopped, for garnish, as desired

Instructions
 

  • If using frozen scallops, thaw according to package instructions. When fully thawed, or if using fresh scallops, pat dry with paper towels. Lightly season both sides with salt and pepper as desired.
  • Heat the oil in a non stick pan on high heat. The pan will be at the right temperature when the oil starts to smoke. Pat the scallops dry one more time then add to the pan, do not touch them, just let them cook 2-3 minutes, based on size, or until golden brown on the bottoms.
  • Turn the scallops over and cook without moving them, for another 1-2 minutes or until browned and just firm.
  • Quickly remove from the pan to a plate to let them rest. Wipe out the pan with paper towels and place back on medium heat.
  • Add the butter and garlic to the pan, cook for 30 seconds.
  • Add the white wine and whisk, cooking to reduce the liquid by half, about 2-3 minutes.
  • Return the scallops back to the pan and spoon sauce over the top of the scallops.
  • Transfer scallops to a serving plate.
  • Serve with lemon wedges if desired and garnish with parsley as desired. Enjoy.

Notes

I have see sea scallops on half shell in Tesco's for about 85 Baht/150 grams, this would be a high cost per serving. 
#1 Go-To Recipes,* High Cost $1.51+ per Serving,SEAFOOD - ALL,Seafood - Scallops
Tomato Cheese Fondue
January 29, 2021 Lee
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Tomato Cheese Fondue

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 22.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. This makes about 3½ cups. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Appetizer
Cuisine American
Servings 0

Equipment

  • Fondue Pot

Ingredients
  

  • 2 tablespoons butter
  • 1 cup tomatoes, diced
  • ½ cup onion, diced
  • 1 clove garlic, minced
  • 1 can Soup Option, (10½ oz / 298 g)
  • Seasoning Option
  • Cheese Option, shredded
  • Dipper Option

Soup - Use 1 Item

  • condensed cream of mushroom soup, Shortcut
  • condensed cream of onion soup
  • condensed cream of celery soup, Shortcut
  • condensed Cheddar cheese soup, Shortcut

OPTIONS

Seasoning - Use 1 Item

  • ½ teaspoon dried oregano
  • ½ teaspoon dried marjoram
  • ⅛ teaspoon hot pepper sauce
  • ¼ teaspoon dry mustard

Cheese - Use 1 Item

  • 750 grams Sharp Cheddar cheese, (1½ lb)
  • 500 grams Swiss cheese, (1 lb)
  • 750 grams Gruyere cheese, (1½ lb)
  • 750 grams Monterey Jack cheese, (1½ lb)

Dipper - Use 1 Item

  • French bread cubes
  • celery sticks
  • corn chips
  • apple wedges

Instructions
 

  • In a large saucepan on medium heat, melt the butter, then add the tomatoes, onion, and garlic. Cook, stirring often, for about 10 minutes or until slightly thickened.
  • Stir in the Soup and Seasoning Options. Gradually add the Cheese Option, stirring after each addition until smooth.
  • When the cheese mixture is smooth, pour into a fondue pot and keep warm.
  • Serve with Dipper Option, enjoy.

Notes

This is high cost per serving just based on the amount of cheese used, but it certainly sounds like it would be worth it.
Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup, Condensed Cheddar Cheese Soup.
* High Cost $1.51+ per Serving,APPETIZERS / SNACKS
Cheese Ball
January 27, 2021 Lee
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Cheese Ball

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 19.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This is a delicious cheese ball that does not require cream cheese. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 20 minutes
Passive Time 4 hours
Course Appetizer
Cuisine American
Servings 16 servings

Equipment

  • Electric Mixer

Ingredients
  

  • 1 can Soup Option, (11½ oz / 326 g)
  • ¼ cup salsa, Shortcut
  • 3 cups Cheese Option, shredded, (12 oz / 340 g)
  • Seasoning Option
  • Coating Option
  • assorted crackers

OPTIONS

Soup - Use 1 Item

  • condensed bean & bacon soup
  • condensed split pea with ham & bacon soup
  • condensed chili beef soup, no longer produced by Campbell's

Cheese - Use 1 Item

  • Sharp Cheddar
  • American
  • Monterey Jack

Seasoning - Use 1 Item

  • 1 clove garlic, minced
  • ½ teaspoon dry mustard
  • ½ teaspoon hot pepper sauce

Coating - Use 1 Item

  • fresh parsley, chopped
  • walnuts, chopped
  • corn chips, finely crushed

Instructions
 

  • To a medium mixing bowl, add the Soup Option, salsa, Cheese Option, and Seasoning Option.
  • Beat on low speed with an electric mixer until smooth as possible.
  • Lay out a large piece of plastic wrap, place cheese mixture in the center. Pull the corners and sides of the plastic wrap up and over the top, covering the mixture completely, and shape into a ball. Place in a bowl and place in the fridge for at least 4 hours.
  • When ready to serve, lay out a piece of parchment paper, add the Coating Option and spread out. Take cheese mixture out from fridge, remove plastic wrap and shape again into a ball. Roll the ball in the coating until well covered.
  • Place ball on a serving tray, surround the ball with assorted crackers. Serve and enjoy. I made the cheese ball using the condensed bean with bacon soup.
  • On 7 Mar 2021 I made another version of the Cheese Ball using option with the condensed split pea with ham and bacon soup. Equally good taste.

Notes

Not sure of the soup costs as I have not see those here in Thailand, will tailor this when I find those. For now I will say high cost based on the cheese alone.
Shortcut: Salsa.
# Buster Approved,#1 Go-To Recipes,* High Cost $1.51+ per Serving,APPETIZERS / SNACKS
Greek-style Lamb & Olive Salad
January 13, 2021 Lee
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Greek-style Lamb & Olive Salad

Adapted from a recipe in the Salad Lover's Cookbook, page 33.
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Passive Time 1 hour
Course Main Dish
Servings 6 servings

Ingredients
  

  • 1 cup Herb Salad Dressing, Shortcut
  • 750 grams cooked roast lamb, trimmed of fat, cut into strips, (1½ lb)
  • curly endive, as needed
  • 1 large cucumber, peeled and sliced
  • 4 medium tomatoes, quartered
  • 1 cup pitted ripe olives

Instructions
 

  • Prepare the Herb Salad Dressing using the Shortcut. Place the prepare lamb in a mixing bowl, pour on the dressing, toss to coat, cover, and place in the fridge for at least 1 hour to marinate or until thoroughly chilled.
  • When ready to serve, arrange curly endive in a salad bowl.
  • In a mixing bowl, add the cucumber, tomatoes, and olives. Toss together with some of the dressing from the lamb.
  • Add the vegetables to the salad bowl.
  • Spoon the lamb slices on top of the vegetables, and pour dressing over the salad.
  • Serve and enjoy.

Notes

I will have to price this when I locate lamb, it may only be available at high end markets. For now I will say this is high cost per serving.
Shortcut: Herb Salad Dressing.
* Fair Value $1.01 to $1.50 per Serving,* High Cost $1.51+ per Serving,LAMB,SALADS,Salads - Main Dish