Pork Ribs & Sauerkraut (Slow Cooker)
Pork Ribs & Sauerkraut (Slow Cooker)
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This comes from a friend in Northern Thailand and sounds delicious! This is a change up from common German sausage which is served with sauerkraut and mashed potatoes. On my to cook list when I source some sauerkraut.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
6 hours
Servings Prep Time
4-6 servings 5 minutes
Cook Time
6 hours
Pork Ribs & Sauerkraut (Slow Cooker)
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This comes from a friend in Northern Thailand and sounds delicious! This is a change up from common German sausage which is served with sauerkraut and mashed potatoes. On my to cook list when I source some sauerkraut.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
6 hours
Servings Prep Time
4-6 servings 5 minutes
Cook Time
6 hours
Ingredients
Servings: servings
Instructions
  1. Cut the ribs between each bone, or if using pork belly, cut that into 1 inch pieces. Place the pork in your slow cooker.
  2. Add the sauerkraut with the juice to the slow cooker and sprinkle with caraway seeds as desired.
  3. Cover and cook on Low setting for 6 hours, or 4 hours on High setting.
  4. When done, switch to Warm setting and prepare your mashed potatoes and a vegetable of your choice.
  5. Serve.
Recipe Notes

I will price this when I locate some sauerkraut πŸ™‚ I will say Fair cost for now.

Provided by friend, Kurt Hammerschmidt.
Thailand.

Hamburger Noodle Supper
Hamburger Noodle Supper
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This sounds good for a quick dinner, and can be tailored endless ways, consider this just a base recipe. On my to cook list.
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Hamburger Noodle Supper
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This sounds good for a quick dinner, and can be tailored endless ways, consider this just a base recipe. On my to cook list.
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large skillet on medium heat and add the ground beef, breaking it up with the spatula, and cook until no longer pink then drain.
  2. While the beef is cooking, heat a sauce pan with the beef stock and when boiling, add the ramen without the seasoning pack, and cook until tender, drain and set aside.
  3. To the beef, place on low heat add the vegetables and mix in the two seasoning packs as well.
  4. When the ramen is done, drain, then add to the beef mixture. Mix and heat until everything is heated through.
  5. Serve.
Recipe Notes

Low cost.

Variants: 1. Use ground pork and pork flavored ramen. 2. Use egg noodles in place of ramen. 3. Use fresh cooked corn and diced carrots. 4. Add onion and garlic powder when cooking the beef or fresh diced and minced. 5. Add fresh blanched broccoli.

Adapted from an internet recipe.

Chicken & Dressing II (Slow Cooker)
Chicken & Dressing II (Slow Cooker)
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Now depending on where you are from, you could call this Chicken & Stuffing πŸ˜‰ For those that would not like to heat up their kitchen this is the Slow Cooker version of this recipe. There is two very easy shortcuts you can make to reduce the use of processed items. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 5 minutes
Cook Time
1 1/2 hours
Servings Prep Time
4 servings 5 minutes
Cook Time
1 1/2 hours
Chicken & Dressing II (Slow Cooker)
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Now depending on where you are from, you could call this Chicken & Stuffing πŸ˜‰ For those that would not like to heat up their kitchen this is the Slow Cooker version of this recipe. There is two very easy shortcuts you can make to reduce the use of processed items. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 5 minutes
Cook Time
1 1/2 hours
Servings Prep Time
4 servings 5 minutes
Cook Time
1 1/2 hours
Ingredients
Servings: servings
Instructions
  1. Mix together the soup and water and pour into your slow cooker. Lay the chicken breast in the cooker.
  2. Place a slice of Swiss cheese on each chicken breast.
  3. Add the dry stuffing mix covering the entire pot.
  4. Cover and set the cooker to High setting and cook for 4 hours without removing the lid.
  5. Serve.
Recipe Notes

Not sure home many chicken breasts are in a kilo so I will price this when I buy 4 of them. If making the shortcuts, this is certainly Low cost.

Shortcuts: Condensed Cream of Chicken Soup, Stove Top Stuffing.

Variants: 1. Add frozen peas, corn, or carrots to the soup mix. 2. Combination of cream of chicken and cream of mushroom soup, or a combination of cream of chicken and cream of celery soup.

Adapted from an internet recipe.

Chicken & Dressing I
Chicken & Dressing I
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Now depending on where you are from, you could call this Chicken & Stuffing πŸ˜‰ This sounds really good, and there is two very easy shortcuts you can make to reduce the use of processed items. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 5 minutes
Cook Time
1 1/2 hours
Servings Prep Time
4 servings 5 minutes
Cook Time
1 1/2 hours
Chicken & Dressing I
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Now depending on where you are from, you could call this Chicken & Stuffing πŸ˜‰ This sounds really good, and there is two very easy shortcuts you can make to reduce the use of processed items. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 5 minutes
Cook Time
1 1/2 hours
Servings Prep Time
4 servings 5 minutes
Cook Time
1 1/2 hours
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C (350 F).
  2. Mix together the soup and water and pour into a 9x13 baking dish. Lay the chicken breast in the dish.
  3. Place a slice of Swiss cheese on each chicken breast.
  4. Add the dry stuffing mix covering the entire dish.
  5. Cover the dish with foil and bake for 50 minutes to 1 1/2 hours.
  6. Serve.
Recipe Notes

Not sure home many chicken breasts are in a kilo so I will price this when I buy 4 of them. If making the shortcuts, this is certainly Low cost.

Shortcuts: Condensed Cream of Chicken Soup, Stove Top Stuffing.

Variants: 1. Add frozen peas, corn, or carrots to the soup mix. 2. Combination of cream of chicken and cream of mushroom soup, or a combination of cream of chicken and cream of celery soup.

Adapted from an internet recipe.

Grilled Sausage & Cheese Sandwich
Grilled Sausage & Cheese Sandwich
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This, sounds extremely good! On my to cook list for sure!
Servings Prep Time
1 sandwich 10 minutes
Cook Time
5 minutes
Servings Prep Time
1 sandwich 10 minutes
Cook Time
5 minutes
Grilled Sausage & Cheese Sandwich
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This, sounds extremely good! On my to cook list for sure!
Servings Prep Time
1 sandwich 10 minutes
Cook Time
5 minutes
Servings Prep Time
1 sandwich 10 minutes
Cook Time
5 minutes
Ingredients
Servings: sandwich
Instructions
  1. Fry the sausage in a pan until cooked through.
  2. Butter the bread slices on one side only. Using the same pan the sausage was cooked in, fat drained and wiped with a paper towel, or another pan that is non stick,
  3. Place a slice of bread, butter side down in the hot pan, and a slice of cheese and 4-5 sausage links, then the other slice of cheese, cover with the remaining slice of bread, buttered side up.
  4. Cook until golden brown on the bottom, then carefully flip and cook the other side until gold brown. Cut in half and serve.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Extra Cheesy Grilled Cheese
Extra Cheesy Grilled Cheese
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I love a good grilled cheese sandwich, and this seems to fit the bill for cheesy, on my to make list for sure!
Servings Prep Time
4 sandwiches 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 sandwiches 10 minutes
Cook Time
15 minutes
Extra Cheesy Grilled Cheese
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I love a good grilled cheese sandwich, and this seems to fit the bill for cheesy, on my to make list for sure!
Servings Prep Time
4 sandwiches 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 sandwiches 10 minutes
Cook Time
15 minutes
Ingredients
Servings: sandwiches
Instructions
  1. In a small bowl, mix together the butter and Parmesan cheese.
  2. Spread the butter mixture on all slices of bread, place 4 slices butter side down on wax paper, the other 4 slices, set aside butter side up.
  3. Top the 4 slices that are butter side down with a slice of Provolone and Mozzarella, top that with the other 4 slices of bread and place those butter side up.
  4. Heat a griddle or non stick pan, then working in batches, add a sandwich or two and cook until golden brown on the bottom, then flip and cook the other side until golden brown. Cut in half and serve.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Grilled Chicken Livers
Grilled Chicken Livers
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Sounds like a nice marinade for the livers, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Grilled Chicken Livers
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Sounds like a nice marinade for the livers, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. First thing, if using wooden (bamboo) skewers, you need to soak those in water first. A note about the skewers, flat bamboo skewers would be ideal, double steel skewers would be good, these both keep the liver from turning as you turn the skewer (I hate it when that happens πŸ™‚ Another option for Asia is split bamboo skewer, the meats are not skewered but placed between two bamboo sections and closed at the end with a twist of wire.
  2. Start your grill and get to a medium heat, I use real charcoal based on my location.
  3. In a mixing bowl, mix together the lemon or lime juice, olive oil, lemon or lime zest, and Greek seasoning. Add the livers and mix together to coat the livers.
  4. Thread the livers onto skewers, about 3 per each skewer and brush both sides with the marinade as well.
  5. Brush the grill grating with some olive oil to help minimize sticking, and grill the liver for about 15 minutes, turning them occasionally.
  6. Test one liver and if cooked through (a bit of light pink is ok), serve.
Recipe Notes

Low cost.

Shortcut: Greek Seasoning.

Adapted from an internet recipe.

Steamed Eggs (Rice Cooker)
Steamed Eggs (Rice Cooker)
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I found this recipe on a friend's web site and decided to give this a try. I use a small rice cooker (1 liter) with a steamer tray, a steamer basket in a pot works equally as well. The size of the steamer basket, how many eggs, size of the eggs, if eggs are layered, and even elevation will play a role in the time to get perfect hard cooked eggs.
Servings Prep Time
8 eggs 1 minute
Cook Time
12-15 minutes
Servings Prep Time
8 eggs 1 minute
Cook Time
12-15 minutes
Steamed Eggs (Rice Cooker)
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I found this recipe on a friend's web site and decided to give this a try. I use a small rice cooker (1 liter) with a steamer tray, a steamer basket in a pot works equally as well. The size of the steamer basket, how many eggs, size of the eggs, if eggs are layered, and even elevation will play a role in the time to get perfect hard cooked eggs.
Servings Prep Time
8 eggs 1 minute
Cook Time
12-15 minutes
Servings Prep Time
8 eggs 1 minute
Cook Time
12-15 minutes
Ingredients
Servings: eggs
Instructions
  1. Add about 1 to inches of water to your rice cooker insert and add the steamer tray and cover, if using a pot with a steamer basket, add the basket then add water to where it just touches the bottom of the steamer basket then cover. Turn the rice cooker to Cook setting and for a pot, turn to medium to high heat. Get the water boiling and making steam.
  2. Add the eggs to the steamer tray once the water is boiling, for a pot, remove from heat, add the eggs then put back on the heat. For a pot, just use the heat needed to maintain a gentle boil.
  3. Set your timer for 6 minutes for soft cooked and 10 minutes for hard cooked with a slightly soft yolk center, or 12-15 minutes for fully cooked through yolks. (I used 15 minutes and the eggs were perfect). If you are using two layers of eggs, increase the time by 1 to 2 minutes.
  4. Place a large bowl in the sink and turn on the water, when the time is up on the eggs, transfer the eggs with a slotted spoon into the water in the sink, keep the water running into the bowl for 5 to 10 minutes to cool the eggs.
  5. When the eggs are cooled, take each egg and crack all over and return to the water. Once all eggs are cracked, start peeling them, rinse off any shell fragments, place in another bowl, cover, and refrigerate until used.
Recipe Notes

Low cost.

This recipe forΒ How to Steam Hard Boiled EggsΒ is fromΒ Simply Recipes.

Rendering Lard
Rendering Lard
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Rendering pork fat produces lard, which a natural fat and is actually healthier than many vegetable oils. It has a high smoke point which makes it ideal for deep frying and is ideal for pastry making. I used to render bear fat when I was growing up and that, makes the best pastry, hands down. This process uses a slow cooker, perfect for the low heat and minimal chance of burning the lard.
Prep Time
10 minutes
Prep Time
10 minutes
Rendering Lard
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Rendering pork fat produces lard, which a natural fat and is actually healthier than many vegetable oils. It has a high smoke point which makes it ideal for deep frying and is ideal for pastry making. I used to render bear fat when I was growing up and that, makes the best pastry, hands down. This process uses a slow cooker, perfect for the low heat and minimal chance of burning the lard.
Prep Time
10 minutes
Prep Time
10 minutes
Ingredients
Servings:
Instructions
  1. Trim any large pieces of meat from the fat, does not have to be perfect, just remove the large bits. If you buy the fat at Tesco, it will all be trimmed and in large pieces.
  2. Cut the fat into pieces, like dicing it, if you want, you can also run through your grinder using the coarse plate (wagon wheel).
  3. Add the fat to your slow cooker and add a 1/4 cup of water (the water evaporates off). Place the lid on the cooker and set the cooker to Low setting.
  4. After 1 hour, give the pot a stir and you will see some liquid in the pot, that is the fat being rendered.
  5. Continue to stir every hour until the fat is fully melted or is brown bits on the bottom of the pot. At this point, the lard is ready.
  6. Pour the lard through cheesecloth in a strainer, then pour the lard into jars and allow to leave to cool on the counter. Once cooled, cover and store in the fridge until use.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Fried Bologna Sandwich
Fried Bologna Sandwich
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Rating: 5
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I made these last night, have not had one in 12 years or so, true comfort food. Bologna is here, mainly just eaten as a snack item straight from the fridge. My wife very much enjoyed these. I did not make anything that is not here, just prepared it in a way the Thais are not accustomed to, the family really likes it when I use common items to make a "new" dish they have not had before. This is a nothing more than a guide, not a recipe. Keep in mind, Thai bologna is smaller diameter than in the US.
Servings Prep Time
1 sandwich 2 minutes
Cook Time
3 minutes
Servings Prep Time
1 sandwich 2 minutes
Cook Time
3 minutes
Fried Bologna Sandwich
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Rating: 5
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I made these last night, have not had one in 12 years or so, true comfort food. Bologna is here, mainly just eaten as a snack item straight from the fridge. My wife very much enjoyed these. I did not make anything that is not here, just prepared it in a way the Thais are not accustomed to, the family really likes it when I use common items to make a "new" dish they have not had before. This is a nothing more than a guide, not a recipe. Keep in mind, Thai bologna is smaller diameter than in the US.
Servings Prep Time
1 sandwich 2 minutes
Cook Time
3 minutes
Servings Prep Time
1 sandwich 2 minutes
Cook Time
3 minutes
Ingredients
Optional Items
Servings: sandwich
Instructions
  1. In a non stick pan, heat a tiny amount of olive oil and add the bologna slices, fry for a minute or two each side or until the edges are starting to brown.
  2. Spread mayo on each slice of bread, add some lettuce to one slice, add the bologna slices on top of the lettuce, then add some cheese on top of the bologna. Top with the other slice of bread.
  3. Cut in half and enjoy.
Recipe Notes

A pack of 10 slices of bologna will cost about 79 Baht, for 2 sandwiches (2 servings), this is about $1.25 per serving. Other items used are minimal.

Commonly made sandwich.