Archive for the ‘* Best Value $1 or Less per Serving’ Category
Funnel Cake Bites
February 2, 2017 Lee
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Funnel Cake Bites

Sounds like a good snack or dessert.
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Course Dessert
Cuisine American
Servings 0

Ingredients
  

  • 2 cups milk
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • pinch salt
  • 1 teaspoon baking soda
  • 2 tablespoons sugar
  • 6 tablespoons butter, melted

Instructions
 

  • First start by mixing your milk, egg, vanilla, and butter together, then add in the salt, baking soda, and sugar. Slowly mix in the flour and mix until everything is a smooth combination. Pour the mixture into a gallon size zip lock bag, or an icing bag, or a funnel. Set aside.
  • Pour about a 1/2 inch of vegetable oil into a deep frying pan and heat it up for about 2 minutes on high then turn down to a low medium. To test if the oil is hot enough drip a small dot of the batter into the oil. If it fries up, then its ready.
  • Get your bag of batter, if using a zip lock bag snip off a corner, and make little dots in the oil with the batter, about 1 1/2 times the size of a 10 Baht coin. Let it cook for about a minute and then using a fork and a spatula carefully flip them over. Cook until they are golden brown. Remove them from the oil and place paper towels to drain and and sprinkle with powdered sugar. Can serve with whip cream or fruit.

Notes

Low cost.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,DESSERTS
Classic American Goulash
February 1, 2017 Lee
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Classic American Goulash

This was a staple growing up, and even served as lunch in schools. And just as delicious then as it was on 9 Feb 2017 when I cooked this, this is my go to recipe for goulash. Link to the shortcuts are listed in the Recipe Notes section.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams ground beef
  • 1 onion, chopped
  • 3-4 cloves garlic, smashed and minced
  • 1 1/2 cups water
  • 2 1/4 cups tomato sauce, OR make from a shortcut
  • 1 can whole peeled tomatoes, drained, chopped, OR chop 4-5 plum tomatoes
  • 1 1/2 tablespoons Worcherstershire sauce, OR 1 1/2 tablespoons soy sauce
  • 1 tablespoon Italian seasoning, OR make from a shortcut
  • 1 bay leaf
  • 1 cup dry elbow macaroni, or maccheroni
  • salt and pepper, to taste

Instructions
 

  • In a large pot over medium-high heat, add splash of olive oil and add the garlic and onions and cook until softened.
  • Add the ground beef , breaking the meat up as it cooks and mix into the onions, cook until the meat is no longer pink and has started to brown. Drain fat
  • Stir water, tomato sauce, diced tomatoes, Worcestershire sauce, Italian seasoning, bay leaf, and salt and pepper to taste into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 10-15 minutes, stirring occasionally.
  • Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25-30 minutes, stirring occasionally. Remove from heat, remove bay leaf.
  • Serve.

Notes

Figure about 100 Baht for 500 grams of beef, and you may have to grind it yourself (which is preferred), for 4 servings, this is 74 cents per serving.
Variants: Add diced green bell pepper, parsley, it is up to you to tailor this to your recipe.
Shortcuts: Tomato Sauce, Italian Seasoning.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,BEEF
Thai Ginger, Prawns, and Glass Noodles
February 1, 2017 Lee
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Thai Ginger, Prawns, and Glass Noodles

This recipe comes from a friend in Singapore and is spot on as this is a Thai recipe. I have had many versions of this over the years and it is good. This can be served as is or with rice.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Main Dish
Cuisine Thai
Servings 4 servings

Ingredients
  

  • 80 grams dried glass noodles, see Step 1
  • 8-10 large prawn, head on preferred with legs and antennae removed
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon white peppercorns
  • 6 cloves garlic, smashed
  • 15 slices ginger
  • 3 pieces coriander root
  • 1-2 spring onions, chopped into 2 inch pieces

For the Sauce

  • 2 tablespoons light soy sauce, IF not serving over rice, reduce this to 1 teaspoon
  • 2 tablespoons dark soy sauce
  • 2 tablespoons oyster sauce
  • 2 teaspoons sugar
  • 1 teaspoon sesame oil
  • 1/2 cup chicken stock, fresh or from powder

Instructions
 

  • Glass noodles are also known as Vermicelli and as Bean Thread, these normally come in smaller packs of 40 or 80 grams per pack and sold in bundles of 10 packs, normally. This is a common brand here in this photo. Can also find individual packs of 80 grams as well. Photo courtesy Tesco Thailand.
  • In a bowl of water at room temperature, soak the glass noodles for about 10 minutes to soften them.
  • Using a small pair of pointy scissors, cut along the back of each prawn and remove the vein. Optional, I have had this dish with deveined prawn and vein in, personal preference really.
  • Make the sauce by whisking together the Sauce ingredients, then place the glass noodles and prawn in the sauce and toss to coat well, marinate this for about 10 minutes, tossing every few minutes to make sure everything is coated.
  • Using a mortar and pestle crush the peppercorns then add the garlic and coriander root pieces and smash those lightly, set aside.
  • Add a splash of olive oil to a pot that has a lid and set to medium low heat, and add the mixture from the mortar and cook for about 30 seconds then add the ginger and cook for about 2-3 minutes.
  • Take the prawn out of the bowl they are marinating in and place the noodles in the pot along will all the sauce they were marinating in, then place the prawn on top. Cover and cook until the sauce starts to boil, then turn the heat down to low and cook for about 3-4 more minutes.
  • Then give everything in the pot a good stir, prawns can get mixed in now, cover and cook for another 3-4 minutes or until the prawns are cooked through. If the liquid is too low, ad a bit more water.
  • Turn of the heat and add the spring onion to the top and cover and the heat in the pot will wilt the spring onion. Serve.

Notes

For 8-10 large prawn, I will estimate about 100 Baht, for 4 servings this is about 74 cents per serving.
Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.
* Best Value $1 or Less per Serving,: THAI,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Thin Cornmeal Tortillas
January 20, 2017 Lee
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Thin Cornmeal Tortillas

I was looking through a recipe that called for Doritos as an ingredient, since those are not available where I live, I found a recipe to make Doritos, but that recipe called for corn tortillas, which are also not available here where I live. Further research revealed corn tortillas are made from masa harina, also not available here. So I did more research and found a recipe to make tortillas using all purpose flour AND cornmeal, this sounds like a win win here, the recipe states flexible and soft like a flour tortilla, and a bit of the corn taste. I will be testing this out soon, lot of possibilities if this works out as I will post recipes using these.
Print Recipe
Prep Time 25 minutes
Total Time 25 minutes
Course Side
Cuisine American
Servings 10 tortillas

Ingredients
  

  • 1 1/3 cups all purpose flour
  • 2/3 cup yellow cornmeal
  • 1/4 cup vegetable oil
  • 1/2 cup water, +1 tablespoon
  • 1/2 teaspoon salt

Instructions
 

  • In a medium bowl, mix together the flour, cornmeal, salt, and oil. Gradually mix in the water. Knead briefly, just until the dough is smooth.
  • Divide the dough into 10 pieces. (If you have an accurate digital scale, each piece should weigh about 1 3/8 ounces each or 38,98 grams.) Round the pieces into balls, flatten them slightly, and allow them to rest, covered with a towel for at least 30 minutes.
  • Heat a large, non greased skillet over medium heat, a cast iron pan would be a good choice.
  • Working with one piece of dough at a time (keeping the remaining dough balls covered), roll the balls out until they're about 8 inches in diameter. Cook each one in the hot skillet for about 30-45 seconds on each side. Stack the cooked tortillas on top of each other on a plate and cover with a towel to keep them soft and pliable.
  • Serve hot using them as tacos, making small burritos, etc. Store tightly wrapped in a plastic bag at room temperature, freeze for longer storage.

Notes

Adapted from an internet recipe.
* Best Value $1 or Less per Serving,5 Ingredients or Less,SIDES
Shrimp Jambalaya
January 19, 2017 Lee
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Shrimp Jambalaya

Key word here is shrimp, for any Jambalaya experts, there is many ways to prepare Jambalaya. This recipe is in 2 parts, 1 to make the shrimp stock, and 2, to make the Jambalaya. This does sound good!
Print Recipe
Prep Time 30 minutes
Cook Time 1 minute
Total Time 31 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

For the Shrimp Broth

  • shells, tails, and heads, from your 500 grams of shrimp
  • 1 teaspoon black peppercorns
  • 1/2 onion, just half an onion, no need to chop this
  • 1 stalk celery, import, chopped into large chunks
  • 2 bay leaves
  • 3 cloves garlic, smashed
  • 5 cups water

For the Jambalaya

  • 500 grams shrimp, the ones you peeled and cleaned
  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 1/2 onion, diced
  • 2 stalks celery, import, chopped
  • 2 cloves garlic, smashed and minced
  • 1 green bell pepper, chopped
  • 1 bunch spring onions, chopped, green and white parts seperated
  • 2 links smoked sausage, sliced
  • 1 tablespoon tomato paste
  • 1 cup dry white rice
  • 1 can whole peeled tomatoes, chopped, juice reserved for a drink for yourself
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • pinch cayenne pepper
  • 1/2 cup fresh parsley, chopped
  • salt, to taste

Instructions
 

For the Shrimp Broth

  • Remove the shells and tails from the shrimp and put the shells and tails in a pot with 5 cups of water. If the shrimp have heads, remove and add those to the pot as well. Clean and devein the shrimp and refrigerate until ready to use to make the Jambalaya.
  • Same pot, add the remaining shrimp broth ingredients minus the water and bring to a high simmer and then lower the heat to maintain a low simmer. Cook until the water has reduced by about a third, 20 to 30 minutes. Let the broth cool completely and then strain, you should have about 3 cups of broth, if you have less than 3 cups, add enough water to make up the difference.

For the Jambalaya

  • Now heat the butter in a large non stick skillet over medium heat, then add the flour and use a whisk to constantly stir until the mixture is combined, then add the bell pepper, white part of the spring onion, sausage, tomato paste, onion, celery, garlic, 2 bay leaves and a 1 teaspoon of salt. Cook, stirring frequently, until the vegetables are soft, about 5 minutes (add splashes of your shrimp broth if the mixture sticks at all). Add the rice and stir to coat.
  • Pour in the remaining broth, chopped tomatoes, thyme, cayenne, half the spring onion green parts, and salt to taste. Stir to combine and bring to a simmer. Adjust the heat to low, cover and cook for 15 minutes. Add the shrimp, cover and continue to cook until the rice is tender and the shrimp are cooked through, about 5 to 7 minutes more. Remove the bay leaves. Sprinkle the top of the Jambalaya with the parsley and remaining spring onion green parts. Serve with hot sauce if desired.

Notes

500 grams of shrimp, say medium whites will cost about 70 Baht. The sausage might cost 50 Baht for 2 links. For 4 servings this is about 88 cents per serving.
Provided courtesy of good friends, Garland Davis, US Navy Cook (Ret).
United States.
* Best Value $1 or Less per Serving,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Sweet & Sour Meatballs
January 15, 2017 Lee
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Sweet & Sour Meatballs

These sound really good, think meatball sandwiches, spaghetti and meatball soup, stews, macaroni and meatballs, or even served as is over rice. I need to test this recipe out.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 3 servings

Ingredients
  

  • 500 grams ground beef
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 egg
  • 1/4 cup bread crumbs
  • 340 grams chili sauce, I will clarify this when I make it
  • 1/2 cup brown sugar, packed
  • 1/4 cup fresh lemon juice

Instructions
 

  • Mix together beef, garlic powder, onion powder, egg, and bread crumbs. Form into small balls and set aside.
  • Pour chili sauce into medium saucepan. Refill bottle with water, shake well, and add to pot. Add the brown sugar and lemon juice, and mix. Bring sauce to a boil. Taste and adjust amounts of lemon juice and brown sugar to taste. Drop in meatballs. Return to boil, reduce to a simmer and cover, and cook about 30 minutes. Serve as is over rice or use in any number of recipes calling for meatballs.

Notes

Ground beef will run about 100 Baht/500 grams, for 4 servings this is about 73 cents per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,MEATBALLS
Butter Biscuits
January 13, 2017 Lee
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Butter Biscuits

I like biscuits and these sound really good, and easy! On my to cook list!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side
Cuisine American
Servings 9 biscuits

Ingredients
  

  • 1/2 cup butter, this is 1/2 of a standard block of butter
  • 2 1/2 cups all purpose flour
  • 4 teaspoons sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cup buttermilk, see Step 3

Instructions
 

  • Preheat your oven to 230 C. Lightly grease a 8x8 baking dish with butter. Melt the butter and pour into the baking dish.
  • In a medium bowl, mix together the flour, sugar, salt, and baking powder.
  • Pour in the buttermilk and stir until it forms a loose sticky dough. NOTE: If using regular milk, you may need to use less so start by adding 1 cup and then more as needed to make a sticky dough. Press dough into baking dish that has melted butter in it. You will probably need to use your hands to evenly press it in. There might be butter still coming up on top of the dough-that's fine.
  • Use a hot, sharp, knife to cut the dough into 9 squares. Bake for 10 minutes, rotate the pan 180 degrees and bake for an additional 10-15 or until starting to get golden brown on the top and spring back when touched. If at any point while baking the butter is bubbling and browning along the edge of the dish, just use a paper towel to dab it up.
  • Serve with jam, butter, gravy, etc.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,SIDES
Dill Pickle Pasta Salad
January 12, 2017 Lee
1 Comment

Dill Pickle Pasta Salad

I do like a good pasta salad, and dill pickles, and this is nothing short of excellent! I made this on 14 Jan 2017, it is easy to make, and can be adjusted with what you have on hand. This is now my new standard pasta recipe. It was so good, I did not even get photos. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Side
Cuisine American
Servings 8 servings

Ingredients
  

For the Salad

  • 250 grams dry elbow macaroni, or shell, spirals, or any bitesize pasta would work
  • 3/4 cup dill pickles, sliced, OR make from a shortcut
  • 2/3 cup Cheddar cheese, cubed
  • 3 tablespoons onion, finely diced
  • 2 tablespoons fresh dill, chopped
  • 1/2 cup dil pickle juice

For the Dressing

  • 2/3 cup mayo
  • 1/3 cup sour cream, see Step 2
  • 1/8 teaspoon cayenne pepper
  • 4 tablespoons dill pickle juice
  • salt and pepper, to taste

Instructions
 

  • Cook the pasta in a pot of boiling water until tender, drain and rinse under cold water to stop the cooking process and to cool it off. Toss the pasta with 1/2 cup pickle juice and set aside for 5 minutes then drain and discard the juice and place the pasta in a large bowl along with the rest of the Salad ingredients and toss to mix together.
  • In a small bowl, mix the dressing ingredients together. If you do not have sour cream, start with the amount of mayo stated and add more mayo as needed to coat everything yet not be dripping with mayo either. Pour this onto the pasta in the large bowl and and toss to coat everything. Refrigerate for at least an hour before serving.

Notes

Low cost.
Shortcut: Quick Fridge Dill Pickles.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,Sides - Salads
Creamed Tuna on Buttered Toast
January 12, 2017 Lee
3 Comments

Creamed Tuna on Buttered Toast

Ben Ramos. United States.
Absolutely delicious! I made this on 17 Jan 2017, very easy, very easy to tailor based on your preferences. And I make this often! The milk sauce is perfect. If making this for more than 2 people (even though listed as 4 servings) I would double this. Highly recommended. Link to the Shortcut is listed in the Notes section.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • ¼ cup butter
  • ¼ cup all purpose flour
  • 2 cups milk
  • 1 can tuna, drained, or 1 cup fresh cooked tuna, (185 g / 7 oz), Shortcut
  • 1 cup frozen peas, thawed, or peas and carrots, or mixed veggies
  • salt and pepper, to taste
  • bread, for toasting
  • butter, for the toast, as needed

Instructions
 

  • Melt the butter in a saucepan, then whisk in the flour, then whisk in the milk, whisk constantly to prevent lumps and stir until creamy. Add the tuna, peas, and salt and pepper to your taste and warm through.
  • As the sauce is warming, toast your bread, figuring 1-2 slices per serving. I went with 4 slices of toast for me in this photo.
  • When the bread is toasted and buttered, spoon the sauce over the toast and serve.

Notes

Low cost per serving.
Shortcut: Tuna.
Variants: 1. Add a couple of fried eggs sunny side up on top of each serving. 2. Chop 2 hard boiled eggs and mix those in when you add the tuna.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,FISH - ALL,Fish - Tuna
Unstuffed Cabbage Roll Skillet I
January 11, 2017 Lee
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Unstuffed Cabbage Roll Skillet I

It has been probably 5 years since I had cabbage rolls, and they were delicious! Here is a cheater recipe, no need to boil the cabbage leaves or roll anything, just make on the stove top in a large skillet. I have not tried this yet but it sounds really good and I will give my remarks after I make this. The recipe is normally made with beef but feel free to use pork or chicken. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 6 people

Ingredients
  

  • 1 kilo ground beef
  • 1 large onion, diced
  • 1 clove garlic, smashed and chopped
  • 1 head cabbage, small, chopped
  • 1 can diced tomatoes, 565 gram can, chopped, drain but retain juice
  • 1 cup tomato sauce, OR make from a shortcut
  • 1/2 cup water, OR beef stock
  • 1 teaspoon ground black pepper
  • salt, as needed
  • olive oil, as needed

Instructions
 

  • In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender. Add the garlic and continue cooking for 1 minute. Drain off any fat.
  • Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender, add reserved tomato juice as needed. Serve.

Notes

Ground beef can be 200 Baht/kilo. For this dish, that is your most expensive item, if using minced pork, you can almost cut the cost in half. For 6 servings this would be about 98 cents per serving.
Shortcut: Tomato Sauce.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,BEEF