Archive for the ‘* Best Value $1 or Less per Serving’ Category
Pong Mouan Snol (Cambodian Pork Omelet)
February 17, 2018 Lee
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Pong Mouan Snol (Cambodian Pork Omelet)

Recipe here is courtesy Tara's Multicultural Table and her recipe is here, United States.
Cambodian dishes normally take a back seat to Thai and Vietnamese dishes only because it is rarely heard of. I have been to Cambodia several times, the chow is excellent! I am going to change this up from a giant family size omelet to several smaller ones. This is on my to cook list for sure.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Lunch, Main Dish
Cuisine Cambodian
Servings 4 omelets

Ingredients
  

For the Pork Filling

  • 500 grams ground pork, (1 lb)
  • 2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 2-3 tablespoons preserved cabbage, or to taste, it is salty
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons mushroom sauce

For the Eggs

  • 12 eggs, for 3 egg omelets
  • 2 teaspoons mushroom sauce
  • olive oil, as needed, or use use butter
  • spring onions, thinly sliced

For Serving

  • cilantro, chopped for garnish
  • cucumber, sliced as a side
  • tomato, sliced as a side

Instructions
 

  • In a large non stick pan, heat the oil, when hot, add the onion and cabbage, and cook just until the onion is starting to get soft, then add the pork, sprinkle in the sugar, salt, pepper, and mushroom sauce. Cook and break up the ground pork with a spatula until cooked through. Set this pan aside.
  • For the eggs, instead of just cracking 12 eggs into a bowl, crack 3 eggs into a measuring cup and make a note of the quantity. This is so you can scoop out the egg mixture for each omelet.
  • Pour those 3 eggs into a large mixing bowl, crack in the remaining eggs, then stir in the mushroom sauce.
  • In another large non stick pan heat a splash of olive oil or some butter, when the oil/butter is hot, use a measuring cup and measure out the 3 egg amount, and pour into the pan.
  • Move the pan around to spread the egg mixture out a bit.
  • Let the egg mixture cook for about a minute, then add ¼ of the meat mixture to ½ of the egg mixture, cook for another minute or until the egg mixture is getting set.
  • Use a large wide spatula and fold the other half of the egg over the pork mixture, and hold that for a few seconds to let that set. Cook for another minute or so.
  • When the eggs are good and set, slide the omelet onto a plate.
  • Add a side of Jasmine rice and some sliced cucumbers and tomatoes.

Notes

Figure about 45 Baht/500 grams for ground pork. For 4 omelets, this is about 35 cents per serving.
* Best Value $1 or Less per Serving,: CAMBODIAN,EGGS - ALL,Eggs - Chicken,PORK
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
Red Velvet Cake
February 15, 2018 Lee
1 Comment

Red Velvet Cake

This was a new cake for me, and it is delicious. I used the shortcuts for the cake mix, buttermilk, and frosting. I made this on 14 Feb 2018, and it is delicious. Links to the shortcuts are listed in the Recipe Notes section.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 yellow cake mix, OR make from a shortcut
  • 3 eggs, chicken or duck
  • 1/2 cup butter, room temperature
  • 1 1/4 cups buttermilk, OR make from a shortcut
  • 2 tablespoons cocoa powder
  • 1 bottle red food coloring, 30 ml (1 oz)
  • buttercream frosting, OR make from a shortcut

Instructions
 

  • Preheat your oven to 180 C (350 F). Grease and flour two 8 inch rounds spring form pans.
  • Add the cake mix to mixing bowl, add the butter and work that into the flour. Crack the eggs into another bowl and whisk then pour the eggs into the flour and mix to combine. Slowly add the milk and mix just until the cake batter comes together, do not over work the batter or the result will not be a light and fluffy cake.
  • Now add the cocoa powder and mix that in.
  • Then mix in the bottle of red food coloring.
  • Pour the batter equally into the two pans.
  • Bake for 25-35 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and place the pans on a wire rack to cool for 10 minutes. After 10 minutes, remove the outer spring form and let the cakes completely cool.
  • When the cakes are completely cool, use your favorite frosting to frost them or do as I did and use the buttercream shortcut.
  • Slice and enjoy.

Notes

Low cost.
Shortcuts: Yellow Cake Mix, Buttermilk, Buttercream Frosting.
Adapted from many internet recipes.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,DESSERTS
Vanilla Buttercream Frosting
February 14, 2018 Lee
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Vanilla Buttercream Frosting

This is a basic buttercream frosting mix from none other than Betty Crocker, this recipe has been used by millions of people over many many years. Frosts 13x9-inch cake generously, or fills and frosts an 8 or 9-inch two-layer cake, or about 12 cupcakes.
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Prep Time 10 minutes
Total Time 10 minutes
Cuisine American
Servings 0

Ingredients
  

  • 3 cups powdered sugar
  • 1/3 cup butter, room temperature
  • 1 1/2 teaspoons vanilla extract, see Variants listed below
  • 1-2 tablespoons milk

Instructions
 

  • In a mixing bowl, mix together the butter and sugar, use a heavy spoon or an electric mixer on low speed.
  • Add the vanilla and just 1 tablespoon of milk. Beat well, and just add additional milk, a few drops at a time, to make a nice and smooth, and spreadable frosting. If frosting is too thick, add milk a few drops at a time, if too thin, add powdered sugar a teaspoon at a time. (This photo is the chocolate variant.)
  • Frosts 13x9-inch cake generously, or fills and frosts an 8 or 9-inch two-layer cake, or about 12 cupcakes.

Notes

Low cost.
Variants: 1. Use chocolate flavoring instead of vanilla. 2. Use coconut flavoring instead of vanilla.
Used in Recipe Listed on this Site:
Red Velvet Cake, Made it, GO-TO recipe.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,INGREDIENTS
Thung Thong, Thai Crispy Dumplings
February 11, 2018 Lee
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Thung Thong, Thai Crispy Dumplings

These are Thai dumplings, also known as Golden Purses. These sound absolutely delicious. These can be made with pork or chicken.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Appetizer, Lunch, Main Dish
Cuisine Thai
Servings 18 dumplings

Ingredients
  

  • 7 spring onions, white finely sliced, green part reserved
  • 1 tablespoon cooking oil, plus more for frying dumplings
  • 1 tablespoon aromatic paste, listed below
  • 115 grams white button mushrooms, diced to 1/2 inch pieces (4 oz)
  • 250 grams ground pork, or ground chicken (8 oz)
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon fish sauce
  • 1/2 teaspoon sugar
  • 1 can whole water chestnuts, optional, 250 gram (8 oz), drained, rinsed, diced 1/4 inch
  • 18 wonton wrappers, square or round
  • sweet chili sauce, or plum sauce

For the Aromatic Paste

  • 1 head garlic, separated into cloves and peeled
  • 1/4 teaspoon white pepper powder
  • 1/4 cup cilantro stems , loosely packed

Instructions
 

To Make the Aromatic Paste

  • Grind together the garlic, pepper, and cilantro with a mortar and pestle until a smooth paste. Set aside 1 table of the paste for the dumplings, the remaining can be frozen for up to a month.

For the Dumplings

  • Heat a large non stick pan with 1 tablespoon of oil on high heat. When hot, ad the sliced spring onion white parts, aromatic paste, and the diced mushrooms, stir often and cook until the spring onion is softened. Add the pork, soy sauce, oyster sauce, fish sauce, sugar, and water chestnuts (if using). Break the ground pork up as it cooks with your spatula, until cooked through and no liquid remains in the pan. Set the pan aside, this is the dumpling filling, and allow this to cool to room temperature.
  • When the filling has cooled. Heat a small pot of water, about half full, to boiling. When the pot is boiling set out a bowl with ice water near the the pot. Add the spring onion green parts to the boiling water and blanch for 30 seconds, keep them submerged in the water as well. After 30 seconds, remove them to the ice water to cool them. Remove from the ice water and pat dry, then cut each green piece in half lengthwise, these are the ties for the Golden Purses.
  • Open the refrigerated wonton wrappers and place on a plate, place one wonton wrapper on a work surface, keeping remaining wrappers covered with a towel to prevent them from drying out.
  • Depending on the size of your wrappers, place between 1 teaspoon and 1 tablespoon of filling in the center of the wrapper. wet the 4 edges of the wrapper with water on your fingertip, draw up all the sides and pinch together at the top, so that it looks like a little bag an the bottom is rounded. Use a piece of the spring onion green and tie that around the top of the dumpling, and knot that. Trim the ends of the green.
  • Repeat with the remaining wontons.
  • Heat about 2-3 inches of cooking oil in a large pot, when the oil is hot, add a few dumplings at a time with a slotted spoon and fry until golden brown, remove with the slotted spoon to paper towels to drain, continue to fry remaining dumplings.
  • Allow dumplings to cool for a few minutes, serve with a sweet chili sauce or plum sauce for dipping.

Notes

Low cost.
This recipe was inspired by good friend, Daniela Dalaa Payerl.
Thailand.
Recipe here is courtesy Tara's Multicultural Table and her recipe is here.
United States.
* Best Value $1 or Less per Serving,: THAI
BBQ Chicken (Pressure Cooker)
February 10, 2018 Lee
1 Comment

BBQ Chicken (Pressure Cooker)

Adapted from an internet recipe.
This is excellent BBQ chicken! I used my 9 liter (9½ quart) stove top pressure cooker with a pressure of 80 kPa (12 psi), so this will work equally well with electric pressure cookers. Follow all safety precautions for your model of pressure cooker. Link to the shortcut is listed in the Recipe Notes section.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Pressure Cooker

Ingredients
  

  • 1 kilo chicken pieces, legs, thighs, breast, your choice (2 lb)
  • paprika, to taste
  • salt and pepper, to taste
  • 1 onion, minced
  • ½ cup BBQ sauce, OR make from a shortcut
  • ½ cup water
  • 2 tablespoons white vinegar
  • splash cooking oil

Instructions
 

  • Heat your pressure cooker on medium heat with a splash of cooking oil, no lid for this. When hot, brown the chicken pieces for a few minutes on each side, season as you desire with salt, pepper, and paprika and brown the pieces, you are browning not trying to cook the chicken through, that comes later, work in batches as needed. Return all the browned chicken to the pressure cooker and remove the cooker from the heat.
  • In a bowl, mix together the BBQ sauce, water, onion, and vinegar. Pour sauce over the chicken. (I used the variant and went with Sriracha sauce.)
  • Place the cooker back on the heat and secure the lid to the cooker. Turn heat to high to lock up the cooker and get the jiggler moving and releasing pressure. Start timing for 8 minutes and reduce the heat to maintain the jiggler movement and pressure release.
  • At 8 minutes, turn off the heat and move the cooker to an unused burner to do a natural release of pressure, about 10-15 minutes.
  • Open pressure cooker carefully, plate with a side or two, serve. (Now out of fear of loosing a hand or arm during the feeding frenzy, no photos this time of a plated dish. This photo also shows 3 thighs have been removed.)
  • This photo was leftovers on the day after and just nuke to reheat 🙂

Notes

Quarters (leg and thighs attached, just separate yourself in a few seconds), is about 55 Baht. Considering 6 servings, this is about 30 cents per meal, excluding sides.
Variants: 1. Swap out BBQ sauce for a chili sauce, think Sriracha (chili and garlic sauce) and this will be the first way I test this recipe. 2. Increase the chicken to 1.5 kilo (3 lbs), permitting on your pressure cooker.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,Chicken - Pressure Cooker
Tortilla Pizzas
February 10, 2018 Lee
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Tortilla Pizzas

Adapted from an internet recipe.
This is a cheater recipe when you want a fast and simple pizza. This is a base recipe for 1 tortilla pizza, no quantities are listed, this is a make as much as you want guide. The use of a microwave makes this quickly with no heating up of your kitchen.
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Prep Time 5 minutes
Cook Time 2 minutes
Total Time 3 minutes
Course Lunch, Main Dish
Cuisine American
Servings 1 tortilla pizza

Equipment

  • Microwave

Ingredients
  

  • 1 flour tortilla, 8-10 inch size or so
  • marinara sauce
  • Mozzarella Cheese, shredded
  • toppings, of your choice
  • Italian seasoning, as desired

Instructions
 

  • Place a tortilla on a microwave safe plate.
  • Spread some sauce evenly on the tortilla, keeping about ½ inch from the edge. I also added some smoked, chopped, ham. Amount of sauce (or other topping) is up to you.
  • Sprinkle with Mozzarella cheese. Amount of cheese is up to you.
  • I added some thick cut pepperoni. Sprinkled the pizza with Italian seasoning (after I took the photo), and cook in the microwave for 1½ minutes. Microwaves can vary, so start with 1 minute first and check to make sure the cheese is melted and gooey.
  • Remove from the oven, slice, and serve. Enjoy.

Notes

Low cost per pizza.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,PIZZA
Pork Rib Curry I
February 9, 2018 Lee
2 Comments

Pork Rib Curry I

My wife makes most of the Thai dishes here at the house, and certainly all the ones that use shrimp paste. My wife made this on 8 Feb 2018 for the family, served 4, twice.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Dish
Cuisine Thai
Servings 6 servings

Ingredients
  

  • 1 kilo pork ribs, separated between the bones (2 lbs)
  • 3-4 shallots, peeled and smashed
  • 1 palmful black peppercorns
  • 2-3 tablespoons red chili paste
  • 2-3 tablespoons shrimp paste
  • 1-2 handfuls hot Thai basil, this is the large Thai basil
  • cooked rice, for serving

Instructions
 

  • Heat a pot of water and add the shallots and peppercorns.
  • When the water is boiling, add the pork ribs. Here is the ribs used.
  • And into the pot.
  • Now get your chili and shrimp paste out and ready. Shrimp paste on the left, chili paste on the right.
  • And wash the basil and get that ready.
  • When the meat is tender, about 30 minutes to an hour, mix in the chili and shrimp pastes. and let simmer / low boil for another 30 minutes.
  • Then add the basil and let that wilt down, takes just a minute or so.
  • Stir the basil into the curry and let it simmer for a few more minutes.
  • Ready to serve with rice.

Notes

I will estimate 120 Baht for the ribs. For 6 servings, this is about 59 cents per serving.
Family recipe by my wife, Rrayada Thayer.
Thailand.
* Best Value $1 or Less per Serving,: THAI,PORK
Cornmeal Whitefish I
February 7, 2018 Lee
1 Comment

Cornmeal Whitefish I

The only time I have eaten fish coated in cornmeal was catfish in Tennessee, and that was years ago. Time to change this I will use shark catfish but it has a whitefish flavor, not at all like catfish. This is make as much as you want recipe, no servings, times, or quantities are listed for this (read that as simple).
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Course Main Dish
Cuisine American
Servings 0

Ingredients
  

  • whitefish fillets, figure 1-2 fillets per peron
  • all purpose flour
  • eggs
  • cornmeal
  • cayenne pepper
  • salt and pepper
  • cooking oil

Instructions
 

  • Cut your whitefish fillets in half if you like, easier to manage that way.
  • Place 3 shallow bowls on the counter, place some flour in the first bowl, 2-3 eggs in the next bowl and beat them with a fork, then some cornmeal in the last bowl. Add a pinch of cayenne pepper to the flour and the cornmeal.
  • Heat a large non stick pan with a good splash of cooking oil. When the oil is hot, dredge each fillet in flour and shake off excess, then in egg and shake off excess, then in cornmeal, the into the hot oil. cook until golden brown on the bottom then turn fillets over and cook until golden brown, remove to paper towels. I am cooking the fish fillets on the right, my wife is cooking wontons on the left.
  • When all the fillets are cooked, serve with a vegetable and a salad for a nice meal.

Notes

For the fish, go with about 130 Baht/1 kilo of Pangasius fillets. For 4 servings, this is about 96 cents per serving.
Inspired by seeing cornmeal coated fish photos from a number of good friends.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish
Smokey Campfire Dipping Sauce
February 6, 2018 Lee
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Smokey Campfire Dipping Sauce

This is a copycat recipe and comes from a good friend, and it has regards in her family. On my to make list.
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Prep Time 5 minutes
Total Time 5 minutes
Cuisine American
Servings 2 cups sauce

Ingredients
  

  • 1/2 cup Thousand Island dressing
  • 1 teaspoon horseradish
  • 2 tablespoons BBQ sauce

Instructions
 

  • Put everything in a bowl, mix well, sauce is ready.
  • Serve as a dipping sauce with your favorite wings, a blooming onion, or any of your grilled favorites.

Notes

Low cost.
Recipe and photo, provided courtesy of good friend, Mary Weinberger.
United States.
* Best Value $1 or Less per Serving,CONDIMENTS