Italian Pasta Rockefeller
Italian Pasta Rockefeller
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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.
Servings Prep Time
6 servings 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
30-40 minutes
Italian Pasta Rockefeller
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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.
Servings Prep Time
6 servings 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
30-40 minutes
Ingredients
For the Alfredo Sauce
Servings: servings
Instructions
  1. 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.
  2. When the sausage is cooked through and no longer pink, stir in the wine and stock.
  3. Turn the heat to low, add the spinach and cover.cover the pan and allow mixture to come to a boil.
  4. Uncover and stir, allow mixture to reduce.
  5. 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.
  6. 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.
  7. Add the sauce to the sausage mixture and mix together, pour the sauce over the drained and rinsed pasta.
  8. Serve, have grated Parmesan cheese for individual preference as well as salt and pepper, enjoy.
Recipe 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.

Carrots (Pressure Cooker)
Carrots (Pressure Cooker)
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Since buying my stove top (old school) pressure cooker, I am using it often for flavorful mains and side dishes. A pressure cooker keeps the flavor in the foods you are cooking and does it in less time as well. This was a spur of the moment side dish I put together to use up some carrots in the fridge and to make a healthy side dish as well. Follow your pressure cooker safety instructions.
Servings Prep Time
4 servings 5 minutes
Cook Time
2 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
2 minutes
Carrots (Pressure Cooker)
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Since buying my stove top (old school) pressure cooker, I am using it often for flavorful mains and side dishes. A pressure cooker keeps the flavor in the foods you are cooking and does it in less time as well. This was a spur of the moment side dish I put together to use up some carrots in the fridge and to make a healthy side dish as well. Follow your pressure cooker safety instructions.
Servings Prep Time
4 servings 5 minutes
Cook Time
2 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
2 minutes
Ingredients
Servings: servings
Instructions
  1. Add the chicken stock to the pressure cooker.
  2. Wash and slice the carrots about 1/4 to 1/2 inch thick, you can peel them first if you like. Place in the pressure cooker. Sprinkle some black pepper in as desired.
  3. Cover and lock lid, turn heat to high to bring the pressure up to lock the lid and the jiggler starts moving and pressure is escaping, then turn the heat down to maintain movement on the jiggler. Start your time for 2 minutes.
  4. When 2 minutes have passed, turn off heat and move the cooker to an unused burner for a natural release of pressure, about 5-10 minutes. then open the lid when the pressure has released.
  5. Serve as a side with any dish.
Recipe Notes

Low cost.

Adapted from using pressure cooker times on the internet.

Cream of Carrot Soup
Cream of Carrot Soup
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This original recipe comes from a good friend, and it sounds delicious. On my to cook list for sure.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 5 minutes
Cook Time
20-30 minutes
Cream of Carrot Soup
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This original recipe comes from a good friend, and it sounds delicious. On my to cook list for sure.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 5 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Add the stock to large pot and add the carrots, bring to a simmer for 20 to 30 minutes.
  2. When the carrots are good and tender, use an immersion blender to blend up the carrots, or as I will do, use a potato masher for a good work out 😉
  3. Then stir in the cream, salt, pepper, garlic powder, and the cheese and simmer to melt in the cheese.
  4. When the cheese is melted in fully, serve and garnish with fresh grated or shredded Parmesan.
Recipe Notes

Low cost.

Original recipe, and photo, provided courtesy of good friend, Mary Weinberger. Original recipe is here.
United States.

Tuna & Rice
Tuna & Rice
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This recipe has me interested, I will write this using fresh tuna and cooked mainly in a rice cooker, no need to cook the rice the stove top way. You will use your rice cooker primarily for this dish.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Tuna & Rice
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This recipe has me interested, I will write this using fresh tuna and cooked mainly in a rice cooker, no need to cook the rice the stove top way. You will use your rice cooker primarily for this dish.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat the oil in a large pan and add the onion and saute for about 3 minutes until it is soft and translucent.
  2. Add the rice and stir to coat with oil and the rice grains are glassy, about 1 minute.
  3. Pour the contents of the pan into your rice cooker. Add the chicken stock and turn the cooker on and let it runs the full cycle.
  4. About 10 minutes into the cook cycle, fold in the peas and corn then cover again and continue to cook to complete the cook cycle.
  5. Drain the tuna, this can be canned or fresh cooked, and flake with a fork. Fold in the tuna and parsley into the rice, cover and let sit for 5 minutes on Warm setting on the rice cooker.
  6. Serve, this can be a hearty side dish or a main meal.
Recipe Notes

Low cost.

Shortcut: Fresh Tuna.

Adapted from an internet recipe.

Pinto Bean & Ground Beef Stew (Pressure Cooker)
Pinto Bean & Ground Beef Stew (Pressure Cooker)
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I found this recipe yesterday, had everything on hand, tested out by the family, this is overwhelmingly tasty!!! This is for a stove top pressure cooker. Counting on the natural pressure release, you can have this on the table is under an hour. You can cook the beef and other prep while the pressure cooker is doing its thing. Follow all safety precautions for your model of pressure.
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Pinto Bean & Ground Beef Stew (Pressure Cooker)
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Rating: 5
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I found this recipe yesterday, had everything on hand, tested out by the family, this is overwhelmingly tasty!!! This is for a stove top pressure cooker. Counting on the natural pressure release, you can have this on the table is under an hour. You can cook the beef and other prep while the pressure cooker is doing its thing. Follow all safety precautions for your model of pressure.
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Add the rinsed and sorted beans to your pressure cooker, add the 4 cups of water, and 1 tablespoon of cooking oil, the oil is to prevent the beans from foaming. Depending on your size of pressure cooker, do not fill more than halfway.
  2. Place the lid on the cooker and lock closed. Place on high heat until the pressure cooker comes to full pressure, meaning the jiggler is moving and making some noise, this is when you start timing. Turn the heat to low but maintain full pressure. Time the beans for 22 to 27 minutes depending on if like them firm or softer. (I time for 25 minutes.)
  3. While the beans are cooking, heat a non stick skillet and cook the ground beef until cooked through, drain the beef well and set aside. Photo shows the beef cooking while the pressure cooker is working on the beans.
  4. Same pan, heat a splash of oil and cook the onion until starting to turn brown, then add the garlic and cook for another 2 minutes,
  5. Then add the oregano, cumin, and dried cilantro and cook for about 2 minutes more. Set aside.
  6. I added a variant, I used a handful of Shiitake mushrooms, photo shows before I removed the stems and chopped them.
  7. Saute the chopped mushrooms until starting to brown up. Set aside.
  8. After the time is up on the pressure cooker, turn off the heat and move to another unused burned. Allow the cooker to release pressure normally, about 10-15 minutes.
  9. When the pressure is fully released, open and ladle out 1 cup of liquid, set that liquid aside, drain the beans in a colander and rinse well and return the beans and the 1 cup of liquid from the beans, tomato paste, and diced tomatoes with liquid, the cooked beef, onion mixture, and mushrooms if using, to the cooker.
  10. Close and lock the pressure cooker lid and bring to high pressure and cook for 3 minutes. Remove from heat and let pressure release naturally, about 10-15 minutes.
  11. When it is safe to open, remove the lid and stir in the spring onion and most, not all, of the fresh cilantro, and lime juice. Return to heat without the cover and simmer for about 5 minutes.
  12. Serve and sprinkle the remaining cilantro on each bowl for garnish.
Recipe Notes

The beef will cost about 120 Baht for 500 grams. For 6 servings, this is about 88 cents per serving.

Variants: 1. Saute a handful of chopped mushrooms and add to the cooker after adding the beef and onion. 2. Use mushroom stock instead of chicken stock. 3. Replace the cilantro with chopped celery tops or parsley.

This recipe for Pressure Cooker Pinto Bean & Ground Beef Stew is courtesy of Kalyn's Kitchen.

Wonton Soup
Wonton Soup
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This is a basic broth based soup, feel free to make this as spicy as you want it with the crushed red pepper flakes (non Thailand) or the chili powder (Thailand).
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Wonton Soup
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This is a basic broth based soup, feel free to make this as spicy as you want it with the crushed red pepper flakes (non Thailand) or the chili powder (Thailand).
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
For the Wontons
For the Soup
Servings: servings
Instructions
For the Wontons
  1. Combine the Wonton ingredients, except the wrappers and water in a mixing bowl until fully mixed.
  2. For the wrappers, there is two ways to do this, the simple, and the fancy. First thing, add some water to a small dish and keep near you, this is for sealing the wontons.
  3. For the simple way, place a wrapper on your palm, one corner towards you and the opposite corner pointed away from you. Place some pork filing in the center of the wrapper, 1/2 teaspoon to 1/2 tablespoon, you will get the feel for this as you make them. Now dip a finger into the water and wet the two edges that are farthest from you, then take the corner nearest you and fold over away from you to the opposite corner, to make a triangle, and use your fingers to seal the two edges. (I will have photos soon to show this). Set the wonton on a sheet of parchment paper. This completes the simple method, repeat until all the filling is used in each wrapper. OR, read the next step for the fancy method.
  4. For the fancy method, once you have the triangle shape, and the two edges sealed, take the two opposite corners and fold over each other and seal those. (I will have photos to show this soon as well). Set the wonton on parchment paper and repeat until all the filling is used in the wrappers.
For the Soup
  1. Add all of the Soup ingredients to a pot and bring to a boil, then reduce to a simmer and cook for 10 minutes, lets the flavors blend. Remove the ginger and garlic.
  2. Bring back to a boil, then lower in the wontons, and cook for 10 minutes. Ladle into bowls and top with spring onion.
  3. Serve.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Cajun Chicken & Sausage Pasta
Cajun Chicken & Sausage Pasta
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This is from a good friend and sounds absolutely delicious. On my to cook list for sure.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
6-8 servings 15 minutes
Cook Time
30 minutes
Cajun Chicken & Sausage Pasta
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This is from a good friend and sounds absolutely delicious. On my to cook list for sure.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
6-8 servings 15 minutes
Cook Time
30 minutes
Ingredients
For the Chicken Seasoning
Servings: servings
Instructions
  1. Slice the Andouille sausage in half lengthwise and slice half moons 1/4 inch thick. For regular pork or beef sausage, just slice 1/4 inch thick. Set aside.
  2. In a large non stick pan, heat a splash of olive oil, when hot, add the cubed chicken and season with the Chicken Seasoning spices to taste, just a bit of each spice will do. Lightly brown the chicken, no need to cook through, over cooked chicken = tough chicken. When lightly browned, remove from the pan to a large bowl and set aside. If there is water in the pan, pour that off.
  3. Same pan, add the sausage and brown that up, remove from the pan and add to the bowl with the chicken and set aside.
  4. Same pan, add the bell peppers, saute for about 5 minutes then add the garlic and shallots. Saute for about 15 minutes or until the bell peppers are just softened yet still crunchy. If using the the optional mushrooms, add those now and saute to just soften them. Remove from heat and set aside. Now follow either Method 1 or Method 2 for the final preparation.
Method 1
  1. In a large pot, add the stock, cream, chicken and sausage, bell peppers from the pan, and the pasta. Bring to a boil then reduce to a simmer and cook for 25 to 30 minutes uncovered, to reduce the liquid amount, stirring often.
  2. Stir in the spring onion and Parmesan, simmer for 5 more minutes. Serve and enjoy.
Method 2
  1. In a pot heat the stock to boiling and cook the pasta until tender. Drain.
  2. While the pasta is cooking, add the sausage and chicken to the pan with the bell peppers, use low heat and just heat everything through.
  3. Add the drained pasta to the pan and mix together well, then add the cream and just simmer for 10 to 15 minutes. Serve and enjoy.
Recipe Notes

The chicken will cost between 30 and 60 Baht, 500 grams/1 kilo, and the sausage, going with Cumberland, 750 grams is about 267 Baht. For 6 servings, this is about $1.60 per serving.

Recipe and photo provided courtesy of good friend, Anthony Ramirez.
United States.

DIY Chowder
DIY Chowder
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This is a Do It Yourself (DIY) Chowder. This is what I have come up with for you to make a different chowder each time you prepare this. The basics are you need a fat, vegetables, stock, evaporated milk or cream and milk, and seafood.
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
DIY Chowder
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This is a Do It Yourself (DIY) Chowder. This is what I have come up with for you to make a different chowder each time you prepare this. The basics are you need a fat, vegetables, stock, evaporated milk or cream and milk, and seafood.
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Ingredients
For Fat - pick 1 item to use
For Vegetables - pick 1 or more items to use, some are required
For Stock - pick 1 item to use
For Cream - pick 1 item to use
For Seafood - pick 1 or more items to use
Servings: servings
Instructions
  1. Some good combinations:

    If using whitefish, mushroom or vegetable stock works well, plus onion, carrot, daikon, spring onion, and mushrooms. For the cream I normally use the evaporated milk.

    If using clams or oyster meat, with the juice they come in, chicken or vegetable stock work well, plus onion, carrot, and potatoes. For the cream I normally use the evaporated milk.

    For a seafood type chowder, go with a mushroom or vegetable stock, and a little of each seafood listed, plus onion, carrot, potato or daikon. and mushrooms. For the cream I normally use the evaporated milk.
  2. Let's get started. In a medium size pot, heat the bacon fat or butter, when hot, add the onion and saute until softened and starting to brown up.
  3. Add the stock of your choice, the carrot, and 1-3 vegetables of your choice and bring to a boil then reduce to a simmer. As that is simmering add the fish or seafood of your choice, then add the evaporated milk or cream and milk, season with salt and pepper as desired. If using mushrooms add those as well.
  4. Simmer for about 15 to 20 minutes to cook the seafood through and the carrot, and potatoes or daikon are tender.
  5. Ladle into bowls and enjoy.
Recipe Notes

This can be low cost up to high cost depending on what seafood you use.

My own creation, Lee Thayer.
Thailand.

Fish Stew with Ginger & Tomatoes
Fish Stew with Ginger & Tomatoes
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Sounds wonderful. On my to cook list for sure.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20-30 minutes
Fish Stew with Ginger & Tomatoes
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Sounds wonderful. On my to cook list for sure.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat the oil in a large pot, when hot, add the garlic and ginger and saute until fragrant, about 1 minute, then add the tomatoes plus juice, sugar, salt, black pepper, and red pepper. Cook and stir for about 3 minutes.
  2. Add the stock and potatoes, bring to a boil then reduce to a simmer. Cook for 10 minutes or until the potatoes are just fork tender.
  3. Stir in the fish, cover, and cook for 5 minutes or until the fish flakes with a fork. Taste and adjust salt and pepper to your liking.
  4. Sprinkle with parsley, serve.
Recipe Notes

Using Pangasius fillets, which are boneless and skinless, 1 kilo is about 128 Baht. For 4 servings, this is about 95 cents per serving.

This recipe for Fish Stew with Ginger and Tomatoes is from Simply Recipes.

Slow Cooker Chicken Stroganoff II
Slow Cooker Chicken Stroganoff II
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This sounds really good, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 5 minutes
Cook Time
4-6 hours
Servings Prep Time
6-8 servings 5 minutes
Cook Time
4-6 hours
Slow Cooker Chicken Stroganoff II
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This sounds really good, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 5 minutes
Cook Time
4-6 hours
Servings Prep Time
6-8 servings 5 minutes
Cook Time
4-6 hours
Ingredients
Optional, for a thicker sauce
Servings: servings
Instructions
  1. Grease your slow cooker insert with the butter, then leave the rest of the butter in the bottom. This prevents some sticking and adds flavor.
  2. Add the chicken and mushrooms, pour the stock in, and sprinkle the Italian Seasoning mix over the top, use two packets for a more seasoned dish. Cover and cook on Low setting for 4 to 6 hours, no peaking until 4 hours have passed, then check the chicken for tenderness.
  3. 30 minutes before serving, turn the slow cooker to the High setting, cut the cream cheese into cubes and stir into the chicken and mushrooms, cover and continue on High setting for about 15 minutes, then stir again to fully combine the cheese into the mixture.
  4. Serve with rice, pasta, mashed potato, and a vegetable for a complete meal.
Optional, for a thicker sauce
  1. Mix the cornstarch and cold water in a small bowl to make a slurry, remove the cover of the slow cooker and slowly stir in the slurry. Cover and cook for another 20-30 or until the sauce thickens.
Recipe Notes

Figure about 70 Baht for the chicken, 120 Baht for the Cream cheese.  For 6 servings, this is about 93 cents per serving.

Shortcut: Dry Italian Salad Dressing.

Variant: 1. Add some chopped long beans (green beans) for additional flavor.

Provided by Slow Cooker Kitchen and the link to this recipe is here.
United States.