Archive for the ‘* High Cost $1.51+ per Serving’ Category
Salmon Loaf IV
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. This is a really good tasting salmon loaf. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Bread Pan
Ingredients
For the Salmon Loaf
- 1 can salmon, drained, (1 lb / 454 g), Shortcut
- ½ can condensed cream of mushroom soup, (10.5 oz / 298 g can), Shortcut
- 1 cup bread crumbs, Shortcut
- 2 eggs, beaten
- ½ cup onion, diced
- ¼ cup green bell pepper, diced
- 1 tablespoon lemon juice
For the Sauce
- ½ can condensed cream of mushroom soup
- ⅓ cup milk
Instructions
- Preheat your oven to 190° C (375° F). Grease a loaf pan with butter or cooking spray.
- Add all ingredients to a mixing bowl and mix together with a large spoon, breaking up the fish, until well combined, mixture will be soft.
- Pack the mixture into the prepared loaf pan.
- Bake for 1 hour or until browned.
- Just before the loaf is done, prepare the sauce if desired. In a saucepan add the Sauce ingredients and heat on medium, stirring often, until heated through.
- Cut into slices, serve with sides of your choice, spoon sauce over each slice, enjoy.
Notes
I will price this if I can locate canned salmon. An option would be to buy frozen salmon and steam that then use as directed in the recipe. For now I will state high cost per serving.
Shortcuts: Steamed Salmon (Rice Cooker), Condensed Cream of Mushroom Soup, Bread Crumbs.
Baked Cod
This is an easy recipe for excellent cod, perfectly cooked, and delicious. This would work for any white fish and I look forward to preparing this with barramundi. Highly recommended for a simple yet flavorful dish.
Equipment
- Oven
Ingredients
- 500 grams cod fillets, boneless, skinless, (1 lb)
- lemon juice, as desired
- olive oil, as desired
- salt, as desired
- cayenne pepper, as desired
- fresh parsley, chopped, for garnish, optional
Instructions
- Preheat your oven to 200° C (400° F). You will need a glass baking dish or a baking sheet that you have lined with foil.
- If using frozen cod fillets, thaw them in the fridge overnight. Rinse each fillet and pat dry with paper towels. Place fillets in the baking dish or on a prepared baking sheet.
- Drizzle olive oil on each piece, then drizzle lemon juice on each piece. Sprinkle each piece with salt then cayenne pepper.
- Place in the heated oven and bake for 10-12 minutes, 1-2 minutes longer for very thick fillets. Fish will easily flake with a fork.
- Garnish with chopped parsley if desired, serve, and enjoy.
Notes
Low cost if using a common whitefish such as pangasius or barramundi. Cod is probably available in the high end markets but is more than likely well above the $1 per serving range.
Variants: 1. Use pangasius or barramundi fillets instead of cod. 2. Use chili powder in place of cayenne pepper.
Salmon Loaf III
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. This is a basic recipe that uses only four ingredients, yet is a delicious salmon loaf for a simple dinner. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Bread Pan
Ingredients
- 1 can salmon, drained, (1 lb / 454 g), Shortcut
- 2 eggs
- ½ cup breadcrumbs, Shortcut
- 1 cup peas, frozen thawed or canned
Instructions
- Preheat your oven to 180° C (350° F). Grease a bread pan with butter.
- Add the drained salmon to a mixing bowl and break up with spoon. Add the eggs and mix together.
- Mix in the breadcrumbs. Fold in the peas.
- Pack mixture into the prepared loaf pan.
- Bake for 30 minutes. Remove to a rack and let cool for 5 minutes.
- Turn out onto a serving plate and slice, or simply leave in the pan and slice into serving pieces and use two forks to remove each slice. Serve with sides of your choice.
Notes
I will price this if I can locate canned salmon. An option would be to buy frozen salmon and steam that then use as directed in the recipe. For now I will state high cost per serving.
Shortcut: Steamed Salmon (Rice Cooker), Breadcrumbs.
Veal Pot Roast (Slow Cooker)
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Slow Cooker
Ingredients
- 2 tablespoons olive oil
- 1 veal shoulder roast, (1¼ kilo / 2½ lb)
- salt and black pepper
- 2 cloves garlic, slivered
- 350 grams pearl onions, peeled, (¾ lb)
- ½ cup fennel, sliced
- 1 package fresh Shiitake mushrooms, sliced, (3½ oz / 100 g)
- 6 plum tomatoes, quartered
- 2 cups chicken broth, Shortcut
- 1 cup light beer
- 1 teaspoon fresh herbs, minced
- ¼ teaspoon red pepper flakes
- ¼ teaspoon lemon peel, grated
Instructions
- Heat the oil in a large non stick pan on medium high heat. Season the roast with salt and pepper on all sides. Place roast in pan, brown on all sides.
- After roast is browned, place in your slow cooker. Use the tip of a knife and poke slits on the roast and insert the garlic slivers.
- Add the onions, fennel, mushrooms, and tomatoes to the slow cooker. Pour broth and beer over the roast. Sprinkle roast with herbs, red pepper flakes, and lemon peel.
- Cover and cook on Low setting for 8-10 hours. Remove roast to cutting board, cover and let rest for 10 minutes.
- Slice roast and place on platter, and place the vegetables from the slow cooker around roast and pour the sauce in the slow cooker into a gravy bowl.
- Serve and enjoy.
Notes
I cannot price this as I have never seen veal roasts, I have not seen whole fennel or pearl onions, maybe in the high end Western markets. For now I will say High cost per serving.
Rio Grande Ribs
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Broiler
- Slow Cooker
Ingredients
- 2 kilos country style pork ribs, trimmed of visible fat, (4 lb)
- salt and black pepper, as desired
- 1 jar picante sauce, (16 oz / 453 g)
- ½ cup beer
- ¼ cup hot sauce
- 1 teaspoon chili powder
- 2 cups French fried onions, Shortcut
Instructions
- Season ribs with salt and pepper as desired, place ribs on the rack in your broiler pan and broil the ribs, 6 inches from heat, for 10 minutes, turning once, or until well browned.
- Place ribs in your slow cooker.
- In a bowl, add picante sauce, beer, hot sauce, and chili powder, mix together.
- Pour mixture over the ribs. Cover and set the slow cooker to Low setting for 6 hours or High setting for 3 hours, or until are tender.
- Take ribs out of the slow cooker and place on a platter, cover with foil to keep warm.
- To the slow cooker, turn the setting to High and leave cover off. Add 1 cup of French fried onions, stir into the liquid and cook for 10-15 minutes or until slightly thickened.
- Spoon the sauce over the ribs and top with the remaining 1 cup of French fried onions.
- Serve with sides of your choice, enjoy.
Notes
High cost per serving based on cost of the picante sauce in Thailand. An alternative that I will test is using homemade salsa in place of the picante sauce.
Shortcut: French Fried Onions.
Mole Chicken
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Food Processor / Blender
Ingredients
- 3 tablespoons vegetable oil
- 1 whole chicken, cut up, (about 2 kilos / 4 lb)
- 1 onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- ½ teaspoon ground cinnamon
- 1 can diced tomatoes, (14 oz / 411 g)
- 1 cup chicken broth, Shortcut
- 1 cup dark Mexican beer
- ¼ cup raisins
- 2 chipotle peppers in adobo sauce, diced
- 2 tablespoons peanut butter
- 1 tablespoon sugar
- 1 teaspoon salt
- 57 grams unsweetened chocolate, chopped, (2 oz)
- hot cooked rice, for serving
- lime wedges, for serving, optional
Instructions
- Heat the oil in a large non stick pan on medium heat, when hot, add chicken pieces in batches, and brown all sides.
- As the chicken is browned, remove from the pan and place in a large baking pan and set that aside.
- Once all the chicken is browned and removed from the pan, add to the pan the onion, bell pepper, and garlic. Sauté for about 5 minutes or until the onion and bell pepper is soft.
- Stir in the chili powder, cumin, and cinnamon. Sauté for another 5 minutes.
- Add the tomatoes, broth, beer, raisins, chipotle peppers, peanut butter, sugar, and salt. Bring to a simmer and cook for 20 minutes, stirring often.
- Pour the contents of the pan and the chocolate into a food processor or blender. Process until smooth to make the mole sauce.
- Preheat your oven to 180° C (350° F). Pour the mole sauce over the browned chicken in the baking pan. Cover the pan loosely with foil and bake for 45 minutes or until the chicken is cooked through (74° C / 165° F) and the sauce is bubbly.
- Serve with rice and lemon lime wedges, enjoy.
Notes
Not sure if the canned chipotle peppers could be found in Thailand, maybe at a high end Western market, other than the peppers, the rest is quite easy.
Shortcut: Chicken Broth (Pressure Cooker).
Jambalaya
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 500 grams Andouille sausage, sliced, (1 lb)
- 1 cup onion, diced
- 1 cup green bell pepper, diced
- 2 cloves garlic, minced
- 2 cups dry white rice
- 2 cups chicken broth, Shortcut
- 1 bottle pale ale, (12 oz / 330 ml)
- 1 can diced tomatoes, with green bell pepper and onion, Del Monte brand, (14 oz / 411 g)
- 1 teaspoon Cajun seasoning, Shortcut
- 500 grams medium shrimp, peeled, deveined, cooked, (1 lb), Shortcut
- fresh parsley, chopped, for garnish
Instructions
- Brown the sausage in a large pot or Dutch oven on medium high heat. Drain fat.
- Add the diced onion, bell pepper, and garlic. Cook 2-3 minutes or until the onion and bell pepper are tender.
- Stir in the rice, broth, and beer. Bring to a boil then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.
- Stir in the canned tomatoes and Cajun seasoning, cook for 5 minutes.
- Stir in the shrimp, cook 2-3 minutes to heat the shrimp through.
- Ladle into bowls, garnish with some chopped parsley as desired, enjoy.
Notes
The Cajun sausage may be available in high end Western markets in the larger cities, so I will say this is high cost per serving. I am going to research making Andouille sausage and will add that shortcut after I have made it.
Shortcuts: Chicken Broth (Pressure Cooker), Cajun Seasoning, Sautéed Shrimp.
Ham & Gravy
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Instant Read Thermometer
- Large Roasting Pan
Ingredients
- 1 fully cooked ham, bone in, (about 3 kilos / 6 lbs)
- 2 tablespoons Dijon mustard
- 2 cans pineapple juice, (6 oz / 170 g each)
- 1 bottle dark beer, such as a porter, (12 oz / 330 ml)
- prepared gravy, your choice, as desired
- hot mashed potatoes, as desired, Shortcut
Instructions
- Line a large roasting pan with foil. Remove skin and any excess fat from the ham, then score the ham in a diamond pattern.
- Place the ham in the prepared pan. Spread the mustard over the surface of the ham. Pour the pineapple juice and beer. Cover the pan and place in the fridge for 8 hours to marinate.
- Preheat your oven to 180° C (350° F). Uncover the roasting pan and place in the oven. Bake for 1½ hours or until internal temp is 60° C (140° F).
- Remove ham to a cutting board and tent loosely with foil and let rest 15 minutes.
- Slice and place on a serving tray.
- Serve with the prepared gravy of your choice and mashed potatoes and additional sides as desired. Enjoy.
Notes
I will say high cost per serving, I will verify this when I price hams in the higher end grocery stores.
Shortcut: Mashed Potatoes (Pressure Cooker).
Beer-braised Brisket
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Equipment
- Dutch Oven
- Oven
Ingredients
- 3 slices bacon, thick cut, chopped
- 1 flat cut beef brisket, (about 1 ½ kilo / 3 lbs)
- 2 large onions, cut into thin slices
- 1 bottle dark beer, (12 oz / 330 ml)
- 3 cups beef broth
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat your oven to 160° C (325° F). Cook the bacon in a Dutch oven on medium heat until crispy. Remove bacon to paper towels to drain.
- Brown the brisket in the Dutch oven on both sides. Remove brisket to a platter.
- Pour off all but 2 tablespoons of bacon fat from the Dutch oven. Place on medium high heat and add the onions. Cook and stir for 3-4 minutes or until the onion is softened.
- Add the beer to the Dutch oven, bring to a boil, stir often, scrape the bottom to loosen any bits.
- Add the brisket and pour in the broth, bring to a boil.
- Once boiling, turn off the heat, cover, and carefully place Dutch oven in the the preheated oven. Bake for 3 ½ to 4 hours or until fork tender.
- Remove brisket to a cutting board, let rest 10 minutes. Trim off and discard excess fat.
- Use a slotted spoon and remove onions to a platter. Boil remining liquid on high heat to slightly thicken to make a sauce.
- Slice brisket and arrange on platter, top with onions and drizzle with the sauce. Sprinkle with fresh parsley.
- Serve with sides of your choice, enjoy.
Notes
For cost per serving I am going to say High as I have never seen brisket available in an open market, but I do assume it is available at high end western markets.
Texas Smoked BBQ Brisket
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Equipment
- Grill, Charcoal or Gas
Ingredients
- ½ cup BBQ seasoning mix
- 2 tablespoons chili powder
- 1 beef brisket, trimmed, (2 ½-3 ½ kilo / 5-7 lbs)
- 1 cup Frank's Cayenne Pepper Sauce
- 1 ½ cups beer, divided
- 1 cup BBQ sauce
- ¼ cup butter, (¼ block / ½ stick)
Instructions
- In a bowl, mix together the BBQ seasoning and chili powder. Rub mixture into the brisket on all sides. Place brisket, fat side up, into a foil pan. Cover and place in the fridge for 1-3 hours.
- Prepare BBQ sauce by mixing together Frank's sauce and 1 cup of beer in a bowl. Set aside.
- Prepare your grill for indirect cooking over medium low heat. Place pan with the brisket in the center of the grill over indirect heat. Cover and grill for 6-7 hours until the meat is very tender (88° C / 190° F internal temperature). Baste with the BBQ sauce you prepared, once per hour.
- In a small saucepan, add the 1 cup of BBQ sauce, butter, and the remaining ½ cup beer. Simmer on medium heat until slightly thickened. Remove from heat.
- When the brisket is ready, remove to a cutting board, let rest 5 minutes, then thinly slice. Arrange meat on a serving tray.
- Serve with the BBQ sauce you just made and sides of your choice. Enjoy.
Notes
For cost per serving I am going to say High as I have never seen brisket available in an open market, but I do assume it is available at high end western markets.
