Fajita Peppers
Fajita Peppers
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I have some bell peppers I need to put to good use so I thought up this idea last night, basically stir frying the chicken, onion, and bell pepper tops with fajita seasoning and stuffing into bell peppers with cheese and baking. On my to cook list and very soon! I will make adjusts to this recipe when I prepare this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 1-24 hours
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 1-24 hours
Cook Time
20-30 minutes
Fajita Peppers
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I have some bell peppers I need to put to good use so I thought up this idea last night, basically stir frying the chicken, onion, and bell pepper tops with fajita seasoning and stuffing into bell peppers with cheese and baking. On my to cook list and very soon! I will make adjusts to this recipe when I prepare this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 1-24 hours
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 1-24 hours
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
To Marinate the Chicken
  1. Place the chicken strips, oil, lemon juice, and seasoning mix in a large zip lock bag, squeeze out the air and squish everything to mix and coat the chicken. Place in the fridge for 1 hour or even overnight to marinate.
To Prepare
  1. Cut the tops off the yellow and red bell peppers and empty out the seeds and remove the membranes as well. Place peppers in an 8x8 baking dish.
  2. Preheat your oven to 180 C (350 F). Remove the stems from the tops and dice the tops. Dice the entire green bell pepper as well.
  3. Drain off any liquid from the marinated chicken. Heat a large non stick pan with a splash of olive oil, when hot, add the sliced onion and the diced peppers, when starting to soften, add the drained chicken. Cook until the chicken is cooked on the outside and the onion and bell pepper is softened (the chicken cooks more in the oven in the oven).
  4. Fill each bell pepper halfway with the chicken mixture, then add some shredded cheese, then top that and fill the peppers to the top, be generous and spoon some extra chicken on the top to round them off. Sprinkle with a bit more cheese.
  5. Add about 1/2 inch water to the baking dish, cover with foil and bake for 30 minutes. Remove foil and continue to bake until the cheese is just starting to brown up, about 10 to 15 minutes.
  6. Remove from oven and serve with your favorite vegetable side dish or a salad. Enjoy.
Recipe Notes

Chicken breasts will cost about 57 Baht/kilo. The peppers are about 40 Baht for 2, so 5 peppers would be about 90 Baht. For 4 servings, this is about $1.15 per serving.

Shortcut: Fajita Seasoning Mix.

My own creation, Lee Thayer.
Thailand.

Pork Ribs & Sauerkraut (Slow Cooker)
Pork Ribs & Sauerkraut (Slow Cooker)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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 🙂 I will say Fair cost for now.

Provided by friend, Kurt Hammerschmidt.
Thailand.

Lentils in Tomato Sauce (Pressure Cooker)
Lentils in Tomato Sauce (Pressure Cooker)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds good, and this will be a first for me as I don't ever recall eating lentils. On my to cook list. This is for a stove top pressure cooker that is 6 quarts or larger. Follow your pressure cooker safety instructions at all times.
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Lentils in Tomato Sauce (Pressure Cooker)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds good, and this will be a first for me as I don't ever recall eating lentils. On my to cook list. This is for a stove top pressure cooker that is 6 quarts or larger. Follow your pressure cooker safety instructions at all times.
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Heat your pressure cooker with a splash of oil and when hot, add the onion, celery, and bell pepper, cook until softened, stirring often.
  2. Add the tomatoes and mix well, then add the salt, pepper, and curry powder and mix together.
  3. Add the water and lentils, mix and scrape the bottom of the pot to loosen any cooked on bits.
  4. Now add the lid and lock into place, add the weight (jiggler), turn heat up to high and when the jiggler starts venting pressure and turning (hence the name jiggler, as it jiggles while doing this), start your timer for 10 minutes and reduce the heat to low or medium to maintain the venting of pressure.
  5. When 10 minutes have passed, turn off the heat and move the cooker to an unused burn and allow the pressure to vent naturally.
  6. When the cooker gives you indication that zero pressure inside the vessel, remove the weight, then open and remove the lid.
  7. This can be served as a side dish or as main, and as I understand it, a common way is served on top of polenta.
Recipe Notes

I will price this when I can locate lentils. I have lentils on hand that was sent to me from the states, so I will be trying this recipe. I will say Fair price for now.

Variant: 1. Add 500 grams (1 lb) of sliced smoked sausage, like Kielbasa, cook and brown that when you cook the onion and bell pepper, then follow the rest of the instructions, the cook time on pressure does not change.

Adapted from an internet recipe.

Pastalaya
Pastalaya
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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.
Servings Prep Time
6 servings 20 minutes
Cook Time
35-40 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
35-40 minutes
Pastalaya
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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.
Servings Prep Time
6 servings 20 minutes
Cook Time
35-40 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
35-40 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large pot with the oil, when hot, add the sausage and cook until the sausage is good and browned, maybe 5 minutes.
  2. 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.
  3. 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.
  4. 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).
  5. Serve.
Recipe 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.

S#!t in a Bowl
S#!t in a Bowl
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Catchy name! This recipe comes from a friend and sounds like a great and filling casserole. This has lots of possibilities and I will be experimenting with this one for sure. On my to cook list.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-30 minutes
S#!t in a Bowl
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Catchy name! This recipe comes from a friend and sounds like a great and filling casserole. This has lots of possibilities and I will be experimenting with this one for sure. On my to cook list.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Cook the ground beef in a non stick pan until cooked through season with salt and pepper to your liking, drain the fat.
  2. While the beef is cooking, make the gravy in a small sauce pan. When the gravy is prepared and the beef is drained, add gravy to the beef and mix together, cover and set aside.
  3. If using canned corn, open and drain then set aside. If using fresh corn, cook that then cut off the cob. If using frozen corn, thaw that.
  4. Now make the mashed potatoes and the mac and cheese either according to the packages or certainly make from scratch.
  5. Preheat your oven to 180 C (350 F), spray a casserole dish with olive oil or grease lightly with butter.
  6. Add the mashed potatoes to the casserole dish and spread evenly, top with the mac and cheese, then the corn, then the beef and gravy, and top that with the shredded cheese.
  7. Bake until the cheese is melted and starting to brown, I am guessing maybe 20 to 30 minutes.
  8. Serve and enjoy.
Recipe Notes

I will price this when I make it, there is beef and cheeses to consider with this, I will say fair priced for now.

From good friend, Kerra Sharp, and her recipe is here.
United States.

Italian Wedding Soup
Italian Wedding Soup
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds very good! Pasta, chicken, beef meatballs, cheese, spinach, yep, sounds really good! On my to cook list for sure. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 30 minutes
Cook Time Passive Time
1-2 hours 1-2 hours
Servings Prep Time
6-8 servings 30 minutes
Cook Time Passive Time
1-2 hours 1-2 hours
Italian Wedding Soup
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds very good! Pasta, chicken, beef meatballs, cheese, spinach, yep, sounds really good! On my to cook list for sure. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 30 minutes
Cook Time Passive Time
1-2 hours 1-2 hours
Servings Prep Time
6-8 servings 30 minutes
Cook Time Passive Time
1-2 hours 1-2 hours
Ingredients
For the Beef Meatballs
For the Chicken
For the Soup
Servings: servings
Instructions
  1. First thing we need to do is make the meatballs. Add all the Beef Meatball ingredients to a mixing and mix with your hands to combine. Shape into 1/2 to 3/4 inch meatballs, Place meatballs on a baking sheet lined with parchment paper, cover with plastic wrap and place in the fridge for about an hour.
  2. For the chicken, place in a large pot and cover with water to an inch over the chicken. If you want to make the chicken broth, use skin on chicken breasts, add a sliced carrot, onion, celery, and some peppercorn, these are additional ingredients needed and NOT listed in the ingredients list. Bring the pot to a boil, then reduce to a low boil and cook until the chicken is cooked through, about 15 to 20 minutes. Remove from heat and let cool to room temp, this will provide you juicy chicken and a nice broth.
  3. When the chicken is cooled to room temp, remove from the pot and shred, then set the chicken aside. I using just water, discard that, if using the added ingredients, pour the broth through a strainer and set aside, discarding the contents of the strainer.
  4. Now onto the soup preparation. Melt the butter in a large pot, add the onion, celery, carrot, and garlic and cook for about 10 minutes until the veggies are softened.
  5. Add the broth you just made and additional water to make it 12 cups total, or just add 12 cups of broth you made from powder. Bring to a boil and taste, reduce heat to low, taste, and adjust the seasoning with salt and pepper as desired. Simmer for about 30 minutes.
  6. Carefully add the meatballs and continue simmering for about 7-8 minutes, then add the pasta and cook for another 5 minutes, then add the spinach, then add the spinach.
  7. Simmer for another 30 minutes to heat the chicken through. If you simmer longer the flavors will blend more. Serve.
Recipe Notes

I will price this when I make the beef meatballs. I will say fair cost for now.

Variant: 1. Add a handful or two of mushrooms, halved Straw mushrooms comes to mind, or sliced or chopped mushrooms of your choice.

This recipe is for Italian Wedding Soup is provided by Brown Eyed Baker.

Fried Bologna Sandwich
Fried Bologna Sandwich
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
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
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
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.

Stew Beef (Pressure Cooker)
Stew Beef (Pressure Cooker)
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This applies to stew beef, not a large piece of beef like a pot roast. A few days ago I was going to make some ground beef patties with a gravy sauce, my new, and to my discovery, less than desirable meat grinder failed at simply grinding beef. Since I had the meat cut to stew size to feed into the grinder. Backup plan, use my stove top pressure cooker. I looked up the time for stew beef, 20 minutes, easy, and quite delicious beef that is tender and juicy. Win win 🙂 Follow your pressure cooker's safety instructions.
Servings Prep Time
6 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
20 minutes
Stew Beef (Pressure Cooker)
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This applies to stew beef, not a large piece of beef like a pot roast. A few days ago I was going to make some ground beef patties with a gravy sauce, my new, and to my discovery, less than desirable meat grinder failed at simply grinding beef. Since I had the meat cut to stew size to feed into the grinder. Backup plan, use my stove top pressure cooker. I looked up the time for stew beef, 20 minutes, easy, and quite delicious beef that is tender and juicy. Win win 🙂 Follow your pressure cooker's safety instructions.
Servings Prep Time
6 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
20 minutes
Ingredients
  • 1 1/2 kilos beef see Step 1, (3 lbs)
  • water as needed
Servings: servings
Instructions
  1. The amount of beef (stew beef, beef that is cut into pieces) is not really important, I used 1 1/2 kilos but I also have a 9 liter (9 1/2 quart) pressure cooker. Main thing is the pressure cooker (for smaller pressure cookers) is no more than 2/3 full.
  2. Add the beef to the cooker. Add about 1 to 1 1/2 inches of water, again, do not go over 2/3 full. You need water in the cooker, you are not going to boil the meat, as when it is under pressure, the water does not boil, it is certainly ok if there is meat above the water!
  3. Place the lid on and lock, bring to high heat. When the jiggler starts moving and releasing pressure, turn the heat down but maintain the pressure release and jiggler moving (indicating full pressure). Start timing for 20 minutes.
  4. When 20 minutes have passed on full pressure, turn of the heat and move the pressure cooker to an unused burner to allow a natural release of pressure.
  5. When the pressure is released and it is safe to open your pressure cooker, go ahead and open, use beef as needed in other recipes. Don't forget to try a piece first 😉
Recipe Notes

For pricing, this depends on how much beef you are using and where you sourced it from. I will just use a blanket Fair cost for this.

Variant: 1. Increase the time to 21 or 22 minutes for an even more fall apart tender beef.

Adapted from using pressure cooker times on the internet.

Real Swiss Steak
Real Swiss Steak
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe is from non other than, a Swiss person, so I think it is pretty safe to assume, this is about authentic as this gets. And it is so simple!
Servings Prep Time
1 serving 5 minutes
Cook Time
10 minutes, if that
Servings Prep Time
1 serving 5 minutes
Cook Time
10 minutes, if that
Real Swiss Steak
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe is from non other than, a Swiss person, so I think it is pretty safe to assume, this is about authentic as this gets. And it is so simple!
Servings Prep Time
1 serving 5 minutes
Cook Time
10 minutes, if that
Servings Prep Time
1 serving 5 minutes
Cook Time
10 minutes, if that
Ingredients
Servings: serving
Instructions
  1. Heat a skillet on medium heat. Beat the egg in a shallow bowl or plate, place some flour on another plate, and some bread crumbs on another plate.
  2. When the skillet is hot, coat the steak in beaten egg, then coat with flour, back into the egg to coat it again, then into the bread crumbs, and finally into the hot skillet.
  3. Cook until golden brown on the bottom, flip the steak and cook the other side.
  4. Serve with a lemon wedge on top and sides of your choice.
Recipe Notes

Fair cost if using local beef.

Shortcut: Bread Crumbs.

Recipe provided by a friend, Othmar Vohringer.
Canada.

Sausage Salad
Sausage Salad
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
I had this at a wedding party yesterday, 27 Feb 2018. This was the only dish that contained packaged items, like Vietnamese sausage, hot dogs, crab sticks, and squid rolls. Squid rolls are essentially a crab stick but are tubular shaped, but squid flavored. The dish in the photo also has chilies in it, when I prepare this, I will use much less chili. No servings or quantities are given until I make this, I am just winging this for now.
Sausage Salad
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
I had this at a wedding party yesterday, 27 Feb 2018. This was the only dish that contained packaged items, like Vietnamese sausage, hot dogs, crab sticks, and squid rolls. Squid rolls are essentially a crab stick but are tubular shaped, but squid flavored. The dish in the photo also has chilies in it, when I prepare this, I will use much less chili. No servings or quantities are given until I make this, I am just winging this for now.
Ingredients
Servings:
Instructions
  1. Cut the Vietnamese sausage (Cha Lua) in half lengthwise, then thinly slice each half. A mix of regular and pepper varieties would work well.
  2. Slice the hot dogs thinly at an angle.
  3. Slice the imitation crab into 1/2 inch pieces and the squid into 1/4 inch pieces.
  4. Cut the onion in half from top to bottom, then thinly slice each half.
  5. Finely slice then chop the carrot. Safe bet would be to cut the carrot into 2 inch pieces, julienne, then cut the stack in half.
  6. For the mushrooms, if using white ear variety, blanch that for a few minutes, drain and let cool down. Your choice of fresh mushrooms, buttons sliced, Shimeji chopped, Shiitake sliced with the stem removed would also be nice.
  7. Seed and finely chop one Bird's Eye chili.
  8. Place the prepared meats and veggies in a large mixing bowl, splash with some soy sauce and a couple of tablespoons of lime juice. Toss together until all is coated well.
  9. Serve as a side dish with any Thai dish.
Recipe Notes

I will price then when I gather up all the supplies for this.

Inspired by seeing this dish at a party.
Thailand.