Archive for the ‘PASTA’ Category
Mushroom Herb Pasta
April 22, 2018 Lee
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Mushroom Herb Pasta

This sounds really good, I think this would pair well with baked fish. On my to cook list for sure.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 225 grams fresh mushrooms, Shiitake is good, (8 oz)
  • 340 grams dry Fettuccine pasta, (12 oz)
  • 2 cloves garlic, smashed and minced
  • 3 tablespoons butter
  • 3 tablespoons all purpose flour
  • 1 1/2 cups vegetable broth, fresh or from powder
  • 1/4 teaspoon dried thyme, or 3 sprigs fresh
  • 1 teaspoon rubbed sage
  • 1/2 cup whipping cream
  • salt and pepper, to taste

Instructions
 

  • Wash the mushrooms, if using Shiitake remove stems, and thinly slice. Set aside.
  • Bring a pot of salted water to a boil then add the pasta and cook until just tender, drain, and set aside.
  • While the pasta is cooking, heat a large non stick pan on medium heat and add the butter and garlic. Cook the garlic until fragrant, maybe 1 or 2 minutes but do not let the garlic or butter brown.
  • Now add the mushrooms and cook until nicely browned and any water they released has cooked off.
  • Reduce heat to low or medium low and add the flour, continue to cooking, stirring often until the flour turns golden brown.
  • Whisk in the stock and whisk until all the flour has dissolved into the stock, then add the thyme, sage, season with black pepper as desired. Increase the temp to medium or medium high, as the sauce starts to simmer, it will thicken.
  • Stir in the cream and let the sauce simmer and taste and adjust salt as desired, this will depend on the type of stock or broth you used.
  • Mix in the pasta to the sauce and turn the heat down to low and let the pasta heat through.
  • Serve as a main by itself or with baked fish or grilled sausages.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,MUSHROOMS,PASTA
Pastalaya
April 22, 2018 Lee
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Pastalaya

This sounds really good, the pasta version of Jambalaya but is pasta based and not rice based. Lot of ingredients but this goes together quickly.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 tablespoon vegetable oil
  • 250 grams smoked sausage, halved, sliced into thin rounds, (1/2 lb)
  • 2 cloves garlic, smashed and minced
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 1 can diced tomatoes, with juice, (15 oz)
  • 1 1/2 teaspoons Creole seasoning, or Cajun seasoning
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika, smoked variety if you have that
  • 1/4 teaspoon dried thyme
  • black pepper, to taste
  • 2 cups chicken broth, fresh or make from powder
  • 1 cup water
  • 500 grams dry Penne pasta, or any small pasta, (1 lb)
  • 2 tablespoons whipping cream
  • 1/2 bunch fresh parsley, chopped
  • 1/2 bunch spring onion, sliced, green and white
  • salt, to taste

Instructions
 

  • Heat a large pot with the oil, when hot, add the sausage and cook until the sausage is good and browned, maybe 5 minutes.
  • Add the garlic, cook, and stir for about a minute until the garlic is fragrant, then add the bell pepper, onion, and celery and cook, stirring often until softened.
  • Add the can of tomatoes, creole seasoning, oregano, paprika, thyme, black pepper to taste, and then the water and broth. Add the pasta, and stir everything together. Bring to boiling then reduce to low, cover and simmer for 10-15 minutes until the pasta is tender. Stir often to keep the pasta from sticking. If the mixture seems to be too soup, leave the pot uncovered for the last few minutes of simmering.
  • When the pasta is cooked and tender and has a consistency you like, remove from heat. Stir in the cream, parsley, and spring onion (reserving just a bit of parsley and spring onion for garnish if desired).
  • Serve.

Notes

I will price this when I get smoked sausage again from Makro, for now I will said Fair priced.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,PASTA,Pork - Sausage
One Pot Spaghetti
April 16, 2018 Lee
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One Pot Spaghetti

This sounds really good, and easy, and less clean up after. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • 1 onion, diced
  • 4 cloves garlic, smashed and minced
  • 2 3/4 cups water
  • 1 3/4 cups tomato sauce, OR make from a shortcut, (15 oz can)
  • 1 3/4 cups diced tomatoes, drained, (15 oz can)
  • 1 tablespoon Italian seasoning, OR make from a shortcut
  • 1/4 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon sugar
  • 340 grams dry spaghetti, broken in half, (12 oz)
  • 1/2 cup Parmesan cheese, grated
  • 2 tablespoons fresh parsley, chopped
  • olive oil, as needed

Instructions
 

  • In a large pot on medium heat, add a splash of olive oil and when hot, add the beef, onion, and garlic. Cook and break up the beef until the beef is cooked through. Drain the fat.
  • Now add the water, tomato sauce, diced tomatoes, Italian seasoning, salt, and sugar. Bring the pot to a boil and add the spaghetti. then reduce to a simmer. Stir often and simmer until the spaghetti is tender, about 15 minutes.
  • Stir in the Parmesan cheese and parsley, serve and enjoy.

Notes

The beef will cost about 120 Baht for 500 grams. For 4 servings, this is about 94 cents per serving.
Shortcuts: Italian Seasoning, Tomato Sauce.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,PASTA
Hamburger Helper Shortcuts
March 29, 2018 Lee
3 Comments

Hamburger Helper Shortcuts

I grew up on Hamburger Helper, and many times the hamburger (hamburger meat for all my friends in the deep south of the US) was substituted with ground venison. My early years in the Navy, my wife and I made Hamburger Helper to stretch those dollars between paydays. This boxed kind basically hamburger, pasta (maybe potatoes), spices, milk, water, load of salt and sugar, and a load of preservatives. So I did a bit of research on the internet and found a site that replicated all of the dishes available. The basic instruction is brown the ground beef and drain, then add in the ingredients for each version you wish then simmer. Enjoy. Links to the shortcuts are listed in the Recipe Notes section.
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Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

Chili Mac

  • 500 grams ground beef, (1 lb)
  • 2 1/4 cups hot water
  • 1/2 cup milk
  • 1 1/2 cups dry elbow macaroni
  • 1 cup canned tomatoes, diced or stewed
  • 1 tablespoon corn starch
  • 1 teaspoon chili powder
  • 1 teaspoon oinion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt, or less to taste
  • 1 teaspoon sugar, or less to taste
  • 1/2 cup Cheddar cheese, shredded, or Monterey Jack

Lasagna

  • 500 grams ground beef, (1 lb)
  • 2 1/4 cups hot water
  • 1/2 cup milk
  • 1 1/2 cups egg noodles, or broken lasagna noodles
  • 1 cup canned tomatoes, diced or stewed
  • 1 tablespoon corn starch
  • 1 tablespoon Italian seasoning, Shortcut
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt, or less to taste
  • 1 teaspoon sugar, or less to taste
  • 1/2 cup Mozzarella Cheese, shredded
  • Parmesan cheese, as desired

Cheesy Beef Taco

  • 500 grams ground beef, (1 lb)
  • 2 1/4 cups hot water
  • 1/2 cup milk
  • 1 cup dry white rice
  • 1 cup canned tomatoes, diced or stewed
  • 1 tablespoon corn starch
  • 1 tablespoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt, or less to taste
  • 1 teaspoon sugar, or less to taste
  • 1 1/2 cups Cheddar cheese, shredded
  • 1 cup Fritos chips

Beef Stroganoff (Featured Image)

  • 500 grams ground beef, (1 lb)
  • 1 cup hot water
  • 2 cups milk, or 1/2 cup sour cream + 1 1/2 cups milk, Shortcut
  • 1 1/2 cups small egg noodles
  • 1 tablespoon corn starch
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley
  • 1 teaspoon salt, or less to taste
  • 1 teaspoon sugar, or less to taste
  • 1/2 teaspoon black pepper
  • 1 cup fresh mushrooms, sliced

Potato Stroganoff

  • 500 grams ground beef, (1 lb)
  • 1 cup hot water
  • 2 cups milk, or 1/2 cup sour cream + 1 1/2 cups milk, Shortcut
  • 1 1/2 cups potatoes, thinly sliced or diced
  • 1 tablespoon corn starch
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley
  • 1 teaspoon salt, or less to taste
  • 1 teaspoon sugar, or less to taste
  • 1/2 teaspoon black pepper
  • 1 cup fresh mushrooms, sliced

Salisbury

  • 500 grams ground beef, (1 lb)
  • 1 cup hot water
  • 2 cups milk
  • 1 1/2 cups small egg noodles
  • 1 tablespoon corn starch
  • 1 tablespoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt, or less to taste
  • 1 teaspoon sugar, or less to taste
  • 1/2 teaspoon black pepper
  • dash Worcherstershire sauce

Cheesy Italian Shells

  • 500 grams ground beef, (1 lb)
  • 3/4 cup hot water
  • 2 cups milk
  • 1 1/2 cups small shell pasta
  • 1 cup canned tomatoes, diced or stewed
  • 1 tablespoon corn starch
  • 1 tablespoon Italian seasoning, Shortcut
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt, or less to taste
  • 1 teaspoon sugar, or less to taste
  • 1 cup Cheddar cheese, shredded

Cheesy Jambalaya

  • 500 grams ground beef, (1 lb)
  • 3/4 cup hot water
  • 2 cups milk
  • 1 cup dry white rice
  • 1 cup canned tomatoes
  • 1 tablespoon corn starch
  • 2 teaspoons chili powder
  • 1 teaspoon dried basil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt, or less to taste
  • 1 teaspoon sugar, or less to taste
  • 1 cup Cheddar cheese, shredded

Instructions
 

Chili Mac

  • In a large non stick pan, brown the ground beef and drain off any fat. (Instead of onion powder and garlic powder, I added a diced onion and 2 cloves of minced garlic when I browned the beef.)
  • Add the remaining items except the cheese.
  • Stir together. Let it come to a near boil.
  • Reduce heat to a simmer and stir occasionally until the macaroni is tender.
  • Stir in the cheese and let it melt in.
  • Serve and enjoy.

Lasagna

  • In a large non stick pan, brown the ground beef and drain off any fat.
  • Add the remaining items except the two cheeses. Reduce heat to a simmer and stir occasionally until the egg noodles or lasagna noodles are tender.
  • Stir in the Mozzarella cheese and sprinkle the Parmesan cheese on the top. Cover for 5 minutes to let the Mozzarella melt in, serve and enjoy.

Cheesy Beef Taco

  • In a large non stick pan, brown the ground beef and drain off any fat.
  • Add the remaining items except the cheese and Fritos. Reduce heat to a simmer and stir occasionally until the rice is tender.
  • Stir in 1 cup of the Cheddar cheese, sprinkle the remaining cheese on the top then the Fritos, Cover and let sit for 5 minutes, serve and enjoy.

Beef Stroganoff (Featured Image)

  • In a large non stick pan, brown the ground beef and drain off any fat.
  • Add the remaining items and mix together. (Mushrooms I used were Straw mushrooms, quartered.)
  • Reduce heat to a simmer and stir occasionally until the egg noodles are tender.
  • Serve and enjoy.

Potato Stroganoff

  • In a large non stick pan, brown the ground beef and drain off any fat.
  • Add the remaining items.
  • Stir together and let it come to a near boil.
  • Reduce heat to a simmer and stir occasionally until the potatoes are tender and the sauce has thickened.
  • Serve and enjoy.

Salisbury

  • In a large non stick pan, brown the ground beef and drain off any fat.
  • Add the remaining items. Reduce heat to a simmer and stir occasionally until the egg noodles are tender. Serve and enjoy.

Cheesy Italian Shells

  • In a large non stick pan, brown the ground beef and drain off any fat.
  • Add the remaining items except the cheese. Reduce heat to a simmer and stir occasionally until the pasta shells are tender.
  • Stir in the Cheddar cheese and cook for another 5 minutes or so to let the cheese melt in, serve and enjoy.

Cheesy Jambalaya

  • In a large non stick pan, brown the ground beef and drain off any fat.
  • Add the remaining items except the cheese. Reduce heat to a simmer and stir occasionally until the rice is tender.
  • Stir in the Cheddar cheese and cover for another 5 minutes or so to let the cheese melt in, serve and enjoy.

Notes

Low cost.
Shortcuts: Italian Seasoning, Sour Cream.
Notes: 1. If using true Thai chili powder, cut the amount back by 1/3 to 1/2 as it is quite hotter than chili powder in the US. 2. The salt and sugar are OPTIONAL! I have made several of these and you can certainly leave out the sugar. Salt is used in the boxed version of this much the way McDonald's uses salt, sugar is used in the box version much the way cereals in the US are made, to get you to not like the meal, but love the meal, and buy more. When I make these, I do not add sugar, but I do add salt, a touch less than what is stated.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,BEEF,PASTA
Spaghetti Rockefeller
February 19, 2018 Lee
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Spaghetti Rockefeller

This is from a good friend and not only sounds good, but looks good! On my to cook list for sure! This recipe as stated is for a average casserole dish, feel free to double this then use a 9x13 baking dish. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 120 grams dry spaghetti, (4 oz)
  • 280 grams frozen spinach, (10 oz)
  • 1 egg, beaten
  • 1/2 cup sour cream, OR make from a shortcut
  • 1/4 cup milk
  • 2 cups Monterey Jack cheese, shredded
  • 2 tablespoons Parmesan cheese, grated
  • 1 tablespoon onion, finely minced
  • salt and pepper, to taste
  • bacon, cooked crisp, chopped, for serving

Instructions
 

  • First thing, get a pot of salted water on high heat, when boiling, add the spaghetti and cook until just near tender. Drain and rinse and place in a large mixing bowl, set aside.
  • Preheat your oven to 180 C (350 F) and grease an average size casserole dish or a 9x13 dish if you are doubling the recipe.
  • Same pot, add more water and set on high heat, add the frozen spinach. When the water boils, remove from heat, drain well, place in the same large mixing bowl and toss together.
  • Add the remaining ingredients to the mixing bowl and mix to combine. If the mixture is too thick, add a little milk at a time.
  • Pour into the prepared casserole or baking dish and bake for 25-30 minutes.
  • Serve and enjoy, top each serving with some chopped cooked bacon.

Notes

I cannot price this until I locate Monterey Jack cheese. For now I will say fair value.
Shortcut: Sour Cream.
Variant: 1. Add chopped ham, cooked sausage, cooked and chopped chicken.
Recipe and photo from a good friend, her recipe which is located here. Ramona Cain.
Unites States.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES,PASTA
Italian Pasta Rockefeller
February 19, 2018 Lee
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Italian Pasta Rockefeller

Not sure about where this got its name, but it certainly sounds good, on my to cook list. Feel free to use jarred Alfredo sauce instead of from scratch, totally up to your preference. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 tablespoons cooking oil
  • 1 medium oinion, diced
  • 2 cloves garlic, smashed and minced
  • 500 grams bulk pork sausage, OR make from a shortcut
  • 1/2 cup white wine
  • 1/2 cup chicken stock, fresh or from powder
  • 1 bag fresh leaf spinach, I will verify quantity
  • 500 grams Cavatelli pasta, or Penne pasta
  • Parmesan cheese, grated, for serving

For the Alfredo Sauce

  • 2 cups heavy cream
  • 2 eggs, beaten
  • 2 cloves garlic, smashed and minced
  • 1 cup Parmesan cheese, shredded
  • salt and pepper, to taste

Instructions
 

  • Heat the oil in a large non stick pan (one that has a lid) and add the onion and garlic and saute until the onion is soft. Add the sausage and break that up with the spatula as it cooks.
  • When the sausage is cooked through and no longer pink, stir in the wine and stock.
  • Turn the heat to low, add the spinach and cover.cover the pan and allow mixture to come to a boil.
  • Uncover and stir, allow mixture to reduce.
  • While the pan is simmering on very low heat, heat a pot of salted water to boiling then cook the pasta until tender, then drain and rinse.
  • While waiting for the pasta to cook, make the Alfredo sauce. Simply add the Alfredo sauce ingredients to a sauce pan on medium or medium low heat, and whisk continuously until the cheese is melted in and the sauce thickens.
  • Add the sauce to the sausage mixture and mix together, pour the sauce over the drained and rinsed pasta.
  • Serve, have grated Parmesan cheese for individual preference as well as salt and pepper, enjoy.

Notes

If you make the sausage yourself, very easy, the cost is about 50 Baht for the pork (using pork shoulder or butt). The cheese figure about 100 Baht. For 6 servings, this is about 75 cents per serving.
Shortcut: Pork Sausage.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,PASTA
Chicken Spaghetti
February 15, 2018 Lee
1 Comment

Chicken Spaghetti

This is from a good friend and it is absolutely delicious. This is an easy recipe and most of the ingredients you will have on hand.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 whole chicken, or go with 3-4 quarters
  • 500 grams dry spaghetti, (1 lb)
  • 2-3 cups cheese, Cheddar, 4 cheese blend, etc.
  • 2 cans whole peeled tomatoes, chopped, drained but retain juice
  • 1 can condensed cream of chicken soup, OR make from a shortcut
  • 3-4 cloves garlic, smashed and minced
  • salt and pepper, to taste
  • onion powder, to taste

Instructions
 

  • In a large pot, add the chicken and cover with water, this can be a whole chicken, 3-4 breasts, or 3-4 quarters (separated), simmer until tender and cooked through, you are making a broth.
  • Remove from heat and set aside to let cool to room temperature (makes for juicer chicken). Remove the chicken to a cutting board. Strain the broth and return to the pot. Debone and chop the chicken.
  • Preheat your oven to 200 C (400 F) and get out a large baking dish, 9x13 should be perfect.
  • Add water as needed to the pot in order to boil your pasta. Bring the pot of broth to a boil, and cook your pasta until just tender, drain pasta and return pasta to the pot.
  • To the pasta, add the cheese, chopped tomatoes, chicken, soup, and season with salt, pepper, and onion powder to your liking, and mix together until the cheese is melted in. If the mixture is too thick, add some reserved tomato juice or water.
  • Pour mixture into your baking dish and bake for 15 minutes, done,
  • Serve, and of course, enjoy 🙂

Notes

I will price this when I get some chicken, overall I will say low cost.
Variants: 1. Skip the tomatoes and go with another can of cream of chicken soup. 2. Use cream of mushroom soup instead of cream of chicken soup. 3. No need to bake, just serve after cheese is melted in on the stove top. 4. A diced bell pepper or two would be perfect in this. 5. Buy a rotisserie chicken and use that and make the stock from cube or powder to cook the pasta in.
Recipe from a good friend, her recipe which is located here. Kristi Fancher Brown.
Unites States.
Some of the variants provided by good friend, Shanee Mcfarland.
United States.
* Best Value $1 or Less per Serving,CASSEROLES,PASTA
Spätzle
February 13, 2018 Lee
3 Comments

Spätzle

Adapted from an internet recipe.
This is a German dish, sort of a mix between a soft egg noodle and a dumpling, but not quite either one, cooked in simmering water or stock then fried. Commonly served with a meaty stew or gravy. I made this on 9 Mar 2018 and it is not only easy, it is exactly how how I remembered this from a German restaurant in Phuket, and it is excellent. Commonly written as spätzle, spatzle, and spaetzle. This is easily made by one person with a spätzle maker AND NOT a grater, that can result in a mess.
4 from 2 votes
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Prep Time 20 minutes
Cook Time 2 minutes
Total Time 22 minutes
Course Side
Cuisine German
Servings 4 servings

Equipment

  • spätzle maker (spätzlehobel)

Ingredients
  

  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • â…› teaspoon ground white pepper
  • 4 eggs, chicken or duck
  • ½ cup milk
  • butter, for frying
  • 2-3 tablespoons fresh parsley, chopped, for garnish

Instructions
 

  • This is a typical spätzle maker, on the end opposite the handle is two tabs, these keep the maker attached to your cooking pot. The hopper slides back and forth on the flat part on the pot.
  • Here it is on my cooking pot. The tabs hold the flat plate on the pot so one hand can work the hopper and the other hand to pour the batter into the hopper.
  • In a large mixing bowl, add the flour, salt, pepper, and nutmeg and whisk to combine.
  • Beat the eggs. Add half the eggs and half of the milk to the flour mixture and mix, then add the remaining eggs and milk, and mix until smooth. The batter is thin, this is a perfect consistency.
  • Fill a medium sized pot half full with water or even chicken stock, Heat to simmering.
  • Pour the batter into a 2 cup or large measuring cup, when the water is simmering, simply attach the spätzle maker to the pot, use one hand to slide the hopper back and forth and the other hand to simply pour the batter into the hopper.
  • Let the spätzle cook until it floats to the top of the water, it is fast, use a large slotted spoon to remove and place them in ice water to cool them and then place in a colander to drain. Repeat with remaining dough. At this point, you can use the spätzle in soups if desired in place of egg noodles.
  • Once all the dough is cooked in the water, heat a large non stick skillet 2 or 3 tablespoons of butter, add the spätzle and fry, turning often, until starting to crisp up.
  • Serve as a side with a meaty dish. I cooked some stew beef in my pressure cooker and simply added that to a sauce pan of beef gravy, easy and perfect meal.

Notes

Low cost.
Variants: 1. Fry in bacon fat and 5-6 slices of chopped bacon. 2. Fry some onion and garlic until soft and the onion is softened, add the spätzle and mix in, then add 1-2 cups Swiss cheese, there, you just made Käsespätzle, the German version of mac and cheese.
Used in Recipe Listed on this Site:
#1 Go-To Recipes,: GERMAN,PASTA
Crab Rangoon Ravioli
February 10, 2018 Lee
1 Comment

Crab Rangoon Ravioli

Spend with Pennies, Holly, Canada.
No, this is not a crab and cream cheese wonton in a ravioli, how odd would that be? Think of Crab Rangoon filling in a ravioli, how awesome does that sound? Inspired by a conversation with the recipe author at Spend With Pennies.
5 from 2 votes
Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 20 ravioli

Ingredients
  

For the Filling

  • 125 grams Cream cheese, (4 oz)
  • 140 grams crab meat, see For the Filling Step 1 (5 oz)
  • 1-2 spring onions, thinly sliced, white and green
  • ¼ teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • pasta sauce of your choice, for serving

For the Egg Pasta Dough

  • 1½ cups all purpose flour
  • 2 eggs, chicken or duck
  • ¼ teaspoon salt
  • ¼ teaspoon sugar

Instructions
 

For the Egg Pasta Dough

  • In a large bowl, add the flour and mix in the salt and sugar. Make a well in the center and crack in the eggs. Use your fingers to slowly mix the eggs and flour together until it forms a ball, it will come together. Knead the dough for just a few minutes, adding flour if it starts to get sticky. Wrap the dough in plastic wrap and place in the fridge while you prep the filling.

For the Filling

  • For the crab, you can use canned (drained), fresh picked, or even imitation. If using imitation, just cut each crab stick into ¼ inch pieces and use your hands to break them apart, very easy.
  • Mix up the filling in a bowl, room temp, you want the filling to be good and soft as you are going fill some raviolis with this. Cover and set the filling aside.

To Assemble the Ravioli

  • Feel free to make your ravioli in squares, rounds, or half moons, your preference. For this recipe, I will use a 3 inch dumpling press.
  • Take your dough from fridge and cut into quarters. Using 1 piece of dough, flour a work surface and roll out the dough with a rolling pin, get it as thin as you can.
  • When the dough is rolled out, cut circles just a bit larger than the press.
  • Take a circle and flip it over and place on the press, push down in the center to fit the press, then press along the edges to make sure dough it tight on the press.
  • Take about a teaspoon of filling and place in the center of the press. Use a brush and brush one side of the edge of the press with water.
  • Fold the press in half and squeeze to crimp the edge, any of the dough that comes out from the press, just scrape off with a knife. Open the press and remove the ravioli and place on a lightly floured plate.
  • Take the leftover dough, form into a ball, roll out and repeat the steps. I used 2 pieces of dough from the original ball and made 15 ravioli.

To Cook and Serve

  • Use any sauce you like, prepare your sauce or used jarred, your preference. A tomato pasta sauce, or an Alfredo sauce.
  • When your sauce is simmering, go ahead and cook the ravioli.
  • Heat a pot of salted water to boiling. Add some ravioli using a slotted spoon without over crowding the pot, and cook for 4 to 5 minutes, remove with a slotted spoon to a plate.
  • Ladle on your sauce, and enjoy.

Notes

The Cream cheese will cost about 60 Baht/125 grams. The imitation crab will cost about 50 Baht/140 grams. (When I buy fresh crab, I will price this once I pick 140 grams.) Figure 3 servings, this is about $1.08 per serving.
* Fair Value $1.01 to $1.50 per Serving,PASTA,Seafood - Crab,Seafood - Crab - Imitation
Old Fashioned Goulash II
January 31, 2018 Lee
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Old Fashioned Goulash II

Sounds great, on my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • 1 1/2 cups dry macaroni
  • 1 medium red onion, diced
  • 3 cloves garlic, smashed and minced
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas and carrots
  • 6 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Italian seasoning, OR make from a shortcut
  • 2 1/2 teaspoons seasoning salt, OR make from a shortcut
  • 1 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 can whole peeled tomatoes, chopped plus juice
  • 2 1/2 cups chicken broth, fresh or from powder
  • 2 bay leaves
  • 1 cup Cheddar cheese, shredded, sharp if you have that

Instructions
 

  • Brown the ground beef in good sized pot with the onion and garlic, drain fat.
  • Add the peas, carrots, corn, seasoning salt, pepper, cumin, and give it a quick mix. Then add the Worcestershire sauce, tomato paste, and chopped tomatoes with their juice, another quick mix.
  • Add the broth, bay leaves, and macaroni. Give it a quick mix and set heat to just simmer. Cover pot and simmer until the pasta is cooked and tender, stirring occasionally.
  • Top with the cheese, cover, and remove from heat for 10 minutes.
  • Give it a stir and serve.

Notes

Beef will cost about 125 Baht/500 grams. For 4 servings, this is about 92 cents per serving.
Shortcuts: Italian Seasoning, Seasoning Salt.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,BEEF,PASTA