Meatballs & Gravy II

Meatballs & Gravy II
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds very nice, and tasty. On my to cook list for sure. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 1 hour
Cook Time
1 hour
Servings Prep Time
6 servings 1 hour
Cook Time
1 hour
Meatballs & Gravy II
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds very nice, and tasty. On my to cook list for sure. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 1 hour
Cook Time
1 hour
Servings Prep Time
6 servings 1 hour
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. In a large mixing bowl, add the 11 ingredients, mix well. Shape into 1 1/2 inch meatballs. Place meatballs in a container, cover, and place in the fridge for 1 hour.
  2. When ready to cook, heat the oil in a large non stick pan, when hot, add the meatballs, work in batches if needed, brown the meatballs all over, turning gently until they are firmed up.
  3. Once browned, add the stock, cover, and reduce heat to a simmer. Cook for 40 minutes or until cooked through, turning occasionally.
  4. When cooked through, remove the meatballs with a slotted spoon to a platter. Mix the cornstarch and water, slowly whisk into to the pan and cook and whisk until thickened to make a gravy.
  5. Serve meatballs with pasta, mashed potatoes, or rice, with the gravy spooned over the top.
Recipe Notes

Figure about 150 Baht for the beef and 30 Baht for the pork. For 6 servings, this is about 88 cents per serving.

Shortcut: Bread Crumbs.

Variants: 1. Make the gravy from a package, Lobo Brand is very good. 2. Add chopped fresh mushrooms to the gravy.

Provided courtesy of good friend, Stephen Connell.
United States.

Beef & Potato Stew

Beef & Potato Stew
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds really good. I also list a shortcut on tenderizing beef if you are using a tough cut of beef. And there is a Variant listed as well that sounds like a nice change.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
8 hours
Servings Prep Time
6-8 servings 20 minutes
Cook Time
8 hours
Beef & Potato Stew
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds really good. I also list a shortcut on tenderizing beef if you are using a tough cut of beef. And there is a Variant listed as well that sounds like a nice change.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
8 hours
Servings Prep Time
6-8 servings 20 minutes
Cook Time
8 hours
Ingredients
Servings: servings
Instructions
  1. Heat the olive oil in a non stick pan. While that is heating, place the flour in a large bowl add season with salt and pepper to taste, mix in the beef to coat. When the oil is hot, add the beef to the pan in batches to brown all sides, not cooking it through just browning it a bit. Place browned beef in your slow cooker.
  2. Once all the beef is browned and in the slow cooker, pour in the stock, diced tomatoes (these can be canned or fresh), Worcestershire sauce, vinegar, and stir, then add the potatoes, carrots, onion, celery, oregano, garlic, and bay leaf.
  3. Stir to mix then cover and set the slow cooker to Low setting and cook for 8 hours.
  4. Whisk together the cornstarch and water, pour into the slow cooker and stir to mix into the stew, cover the pot and set to High setting for another 30 minutes to an hour to thicken the stew.
  5. Serve with biscuits or bread.
Recipe Notes

Figure about 300 Baht for the beef. For 6 servings this is about #1.47 per serving.

Shortcut: Tenderize Beef with Tomatoes.

Variant: 1. Instead of adding potatoes to the stew at the beginning, serve the stew over mashed potatoes. To do this, increase the stock used by a cup to allow a soupier stew that will go well with mashed potatoes.

Provided courtesy of good friend, Stephen Connell.
United States.

Fresh Pumpkin Pie

Fresh Pumpkin Pie
Yum
Votes: 2
Rating: 3
You:
Rate this recipe!
Print Recipe
This is a from scratch pie, no canned pumpkin, for where I live, plenty of winter squash, which is a pumpkin, but depending on your location, feel free to use orange pumpkin, acorn squash, butternut, or Hubbard squash. I am really surprised I have not made this before as winter squash, called pumpkins here, is grown here locally and available everywhere. I made this on 16 Oct 2017 and it came out beyond all expectations, this was just perfect, very liked by the family, so much so, I was asked to make this again on 17 Oct. Most of the steps and photos is just to prepare the pumpkin, keep in mind, you are going to go from a whole pumpkin to making the mix, this actually moves along quickly however.
Servings Prep Time
1 pie 1 hour
Cook Time
1-2 hours
Servings Prep Time
1 pie 1 hour
Cook Time
1-2 hours
Fresh Pumpkin Pie
Yum
Votes: 2
Rating: 3
You:
Rate this recipe!
Print Recipe
This is a from scratch pie, no canned pumpkin, for where I live, plenty of winter squash, which is a pumpkin, but depending on your location, feel free to use orange pumpkin, acorn squash, butternut, or Hubbard squash. I am really surprised I have not made this before as winter squash, called pumpkins here, is grown here locally and available everywhere. I made this on 16 Oct 2017 and it came out beyond all expectations, this was just perfect, very liked by the family, so much so, I was asked to make this again on 17 Oct. Most of the steps and photos is just to prepare the pumpkin, keep in mind, you are going to go from a whole pumpkin to making the mix, this actually moves along quickly however.
Servings Prep Time
1 pie 1 hour
Cook Time
1-2 hours
Servings Prep Time
1 pie 1 hour
Cook Time
1-2 hours
Ingredients
For the Filling, after pumpkin is cooked
For the Pie Crust
Servings: pie
Instructions
To Cook the Pumpkin
  1. First things first, you need to prepare then cook some pumpkin. If you have a preferred way, use that. Here are my steps I used. I bought a 3 1/2 kilo pumpkin, yes, this is what is called a pumpkin here, not very attractive looking. I cut a section out, removed the seeds and weighed (I use a digital scale) and the piece was 770 grams.
  2. Cut the piece into large chunks. I used my little rice to steam this, place the chunks in the steamer basket, add water to the pot, set to Cook setting.
  3. About 10-15 minutes to bring the water in the rice cooker to a boil, and about 15 minutes steaming the pumpkin, done. It is cooked when it easily pierces with a fork. Turn off the rice cooker, remove the steamer basket and let the pumpkin cool, about another 20-30 minutes.
  4. Once the pumpkin has cooled, use a pairing knife and cut off all the green skin, it comes off very easily, takes 2 minutes if that. Place the trimmed pieces in a small pot. With a potato masher, fully mash the pumpkin well, takes just a minute or two, no need for a food processor or any other kitchen devices.
To Make the Filling
  1. Add the cooked and well mashed pumpkin to a large mixing bowl, add the rest of the Filling ingredients and mix well. I used a spoon at first then switched to a whisk, takes just a minute or two.
For the Crust
  1. Mix together the flour and salt from the Pie Crust ingredients, cut shortening (or butter) into the flour with a fork, add cold water 1 tablespoon at a time, mix until dough is moist enough to hold together. Shape into a ball and place on a floured work counter, roll to about 1/8 inch thick and larger than your pie dish. roll the dough on the rolling pin and transfer to the dish and unroll. Press the dough in, trim away excess, flute the edges.
  2. Now is the time to preheat your oven to 200 C (390 F).
Assemble the Pie
  1. Give the pumpkin another good stir, then pour into the prepared pie dish. As you can tell, I absolutely suck at fluting a pie crust.
  2. When the oven is heated, bake for 40 minutes or until a knife inserted 1 inch from the edge comes out clean. Remove from oven and allow to cool.
  3. Cut and top slices with whipped cream, serve and enjoy.
Recipe Notes

Low cost.

Variant: 1. Reduce sugar to 1/2 cup.

Adapted from an internet recipe.

Slow Cooker Chicken Stroganoff II

Slow Cooker Chicken Stroganoff II
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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.

Slow Cooker Beef on Rice

Slow Cooker Beef on Rice
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds really good! On my to cook list for sure. Minimal ingredients as well makes for an easy to put together meal. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
8 hours
Servings Prep Time
4 servings 10 minutes
Cook Time
8 hours
Slow Cooker Beef on Rice
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds really good! On my to cook list for sure. Minimal ingredients as well makes for an easy to put together meal. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
8 hours
Servings Prep Time
4 servings 10 minutes
Cook Time
8 hours
Ingredients
For the Beef
To Make the Gravy
To Serve
Servings: servings
Instructions
  1. Add the beef, broth, onion to your slow cooker, sprinkle with salt, pepper, and the Italian seasoning. Cover and cook on Low setting for 8 hours.
  2. About 15 minutes before serving, transfer the contents of the slow cooker into a large pot on your stove and bring it to a boil. Whisk together the corn starch and water, add to the pot and stir in until thickened.
  3. Serve over rice and garnish fresh chopped parsley if desired.
Recipe Notes

The beef will cost about 200 Baht. For 4 servings, this is about $1.47 per serving.

Shortcut: Italian Seasoning.

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

Cha Lua Soup

Cha Lua Soup
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Asian soups are very easy to make, and most times, normally no quantities of ingredients is needed and is easily adapted to suit your choice for a soup. I made this on 28 Oct 2017 and I wrote down what I used, so the quantities listed are in fact, a good base to work from. This soup was very much liked by the Thai family as well as myself. This soup is a keeper. Link to the shortcut is listed in the Recipe Notes section.
Cha Lua Soup
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Asian soups are very easy to make, and most times, normally no quantities of ingredients is needed and is easily adapted to suit your choice for a soup. I made this on 28 Oct 2017 and I wrote down what I used, so the quantities listed are in fact, a good base to work from. This soup was very much liked by the Thai family as well as myself. This soup is a keeper. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
For Thickening, Optional
Servings:
Instructions
  1. In a medium pot, fill about 3/4 full with water and add the chicken breasts, bring to a boil then reduce to a simmer, you are making the broth. Skim any foam from the water as that forms. About 30 minutes for bone in chicken breasts and 15-20 minutes for boneless and skinless. When the chicken is done, remove from the pot, shred or chop, and add back to the pot. Here I am cooking the chicken breast and three small ears of corn, which provided 2 cups when cut off the cobs.
  2. This is optional but if you want to make a really great broth, add a chopped carrot, an onion cut in half, and a chopped stalk of celery (Trinity), after the chicken is cooked through, let it cool to room temp, then your chicken will be juicier, strain the broth and return it to the pot, discard the vegetables. I made some great broth 3 days ago, had a quart of it I put in the fridge, I added that to the pot you see in the photo after the chicken was cooked.
  3. While the chicken is cooking, cube the sausage, chop the spring onions and cilantro, and if using crab sticks in place of real crab meat, chop that up as well.
  4. After the chicken is shredded and added back to the broth, add in the sausage, spring onion, crab meat, corn, and quail eggs. Simmer for 10-15 minutes to heat everything through.
  5. Ladle into bowls, sprinkle on some cilantro or dill, and optionally, crack in a fresh egg if desired, enjoy.
For Thickening, Optional
  1. Mix the cornstarch in the cold water, and mix that into the soup to slightly thicken the soup. This is totally optional, and I did not do this step as I was very happy with the consistency of the soup.
Recipe Notes

Low cost.

Shortcut: Perfect Hard Boiled Quail Eggs.

Variant: 1. I think spaghetti, just bit, broken into 1-2 inch pieces, added to the soup would be good way to change it up.

Adapted from an internet recipe.

Homemade Cool Whip

Homemade Cool Whip
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a stabilized whipped cream that holds up like Cool Whip but tastes like whipped cream, and looks like whipped cream.
Servings Prep Time
8 ounce package 20 minutes
Cook Time
5 minutes
Servings Prep Time
8 ounce package 20 minutes
Cook Time
5 minutes
Homemade Cool Whip
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a stabilized whipped cream that holds up like Cool Whip but tastes like whipped cream, and looks like whipped cream.
Servings Prep Time
8 ounce package 20 minutes
Cook Time
5 minutes
Servings Prep Time
8 ounce package 20 minutes
Cook Time
5 minutes
Ingredients
Servings: ounce package
Instructions
  1. Pour the water into a small saucepan. Sprinkle the gelatin over the water, and let it sit for 2-3 minutes. Place the pan over medium low heat and stir until gelatin dissolves. Remove from heat and let cool completely.
  2. Once the gelatin mixture has cooled, place 1 tablespoon of the whipping cream and the cream of tartar in a small ziplock bag. Seal the bag and shake it until cream of tartar has dissolved completely and there are no lumps. If there are lumps, use your fingers to work them out.
  3. Pour the cream of tartar mixture into a large bowl (the bowl of your mixer if using a stand mixer) along with the rest of the whipping cream and the sugar.
  4. Beat with a hand mixer or the whisk attachment on a stand mixer on medium speed for about 2 minutes. Once mixture begins to slightly thicken, slowly pour in the gelatin-water while continually mixing. Add the vanilla. Continue to mix until the cream is thick and smooth.
  5. Be sure not to over-mix during the whisking process. Do not try for stiff peaks, you will just end up with a curdled mess. Once the cream is thick enough to spread, stop whisking. It will still look soft, but that is okay. Store in the fridge until used in your other recipe.
Recipe Notes

Used in Recipes Listed on this Site:
Pineapple Sunshine Cake,
Cool Whip Frosting,
Chocolate Peanut Butter Pie.

Adapted from an internet recipe.

Slow Cooker Spicy Cashew Chicken

Slow Cooker Spicy Cashew Chicken
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a twist to a common Thai dish. And it does sound good. Many Thai using chicken, the chicken will simmer all day, one to make a nice stock, and two, makes for flavorful and tender chicken, so the use of a slow cooker makes sense.
Servings Prep Time
3-4 servings 10 minutes
Cook Time
3-4 hours
Servings Prep Time
3-4 servings 10 minutes
Cook Time
3-4 hours
Slow Cooker Spicy Cashew Chicken
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a twist to a common Thai dish. And it does sound good. Many Thai using chicken, the chicken will simmer all day, one to make a nice stock, and two, makes for flavorful and tender chicken, so the use of a slow cooker makes sense.
Servings Prep Time
3-4 servings 10 minutes
Cook Time
3-4 hours
Servings Prep Time
3-4 servings 10 minutes
Cook Time
3-4 hours
Ingredients
For the Sauce
Servings: servings
Instructions
  1. Heat a splash of olive oil in a large non stick pan, add the chicken and cook 1-2 minutes, just long enough to brown the outside. Transfer the chicken to your slow cooker, then add the bell pepper, onion, and spring onion to the to slow cooker.
  2. In a small bowl, whisk together the soy sauce, fish sauce, vinegar, sugar, and chilies.
  3. In another small bowl, mix together the cold water and corn starch until the corn starch is dissolved. Stir this into the soy sauce mixture. Then pour the soy sauce mixture into the slow cooker and stir to coat everything.
  4. Cover and cook on Low setting for 3 to 4 hours. About 30 minutes before serving, stir in the cashews. Serve over steamed rice.
Recipe Notes

Chicken breasts run about 60 Baht/kilo, this should easily be 4 breasts. For 3 servings, this is about 59 cents per serving.

Provided courtesy of good friend, Stephen Connell.
United States.

Condensed French Onion Soup

Condensed French Onion Soup
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I had to find this for a recipe I am adding that calls for Condensed French Onion Soup. This makes the equivalent of 1 can of soup, which is about 1 1/2 cups.
Servings
1 can
Servings
1 can
Condensed French Onion Soup
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I had to find this for a recipe I am adding that calls for Condensed French Onion Soup. This makes the equivalent of 1 can of soup, which is about 1 1/2 cups.
Servings
1 can
Servings
1 can
Ingredients
Servings: can
Instructions
  1. In a medium sauce pan heat oil and molasses (or honey) over medium heat, the add onions and cook for 5 to 7 minutes until the onions are soft and sticky.
  2. Dissolve the beef stock powder in the boiling water and mix then add to the saucepan with the onions. Then dissolve the cornstarch in the cold water, mix well and add to the saucepan. Mix and season with salt and pepper to your liking. Bring to a boil and stir until thickened. Use as you would the canned version.
Recipe Notes

Used in Recipe Listed on this Site:
Slow Cooker Pork & Noodles.

Adapted from an internet recipe.

Country Style Steak & Gravy

Country Style Steak & Gravy
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds really good, but may be a bit of a challenge for my location. People in larger cities should have no problem with the beef, as explained in Step 1. On my to cook list so I can experiment with the beef. Servings is approximate, ingredients are minimal.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
40-50 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
40-50 minutes
Country Style Steak & Gravy
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds really good, but may be a bit of a challenge for my location. People in larger cities should have no problem with the beef, as explained in Step 1. On my to cook list so I can experiment with the beef. Servings is approximate, ingredients are minimal.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
40-50 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
40-50 minutes
Ingredients
Servings: servings
Instructions
  1. For the beef, recipe states Cube Steak, which means it has been tenderized either by pounding or mechanically. Cube steak is normally made from the Round or Top Round cut. The larger Tesco stores in the larger cities more than likely carry Round cuts of beef. The Tesco website (Bangkok) shows Beef Round cut for 135 Baht/220 gram piece. I would start with 2 pieces of that and pound it yourself with a meat tenderizer.
  2. You will want to get everything prepped and ready first before you begin cooking. Start by cutting the tenderized round cut into large pieces, maybe 3 pieces per 220 gram cut, set aside. Next cut the onion into slices and separate into rings, set aside.
  3. In a large cast iron pan, or large non-stick skillet, add your cooking oil, between 1/4 to 1/2 inch deep, turn on heat to medium low and let it get hot but not smoking.
  4. While the oil is heating, mix the flour on a plate along with salt and pepper to your liking. Flour the beef pieces and set aside. Add more flour to the pan as needed. Do not discard the flour.
  5. Fry the beef pieces until brown on each side, do not over crowd the pan, so may 3 pieces at a time. Watch them closely so they do not stick to the bottom of the pan. Remove the first batch from the pan and set aside on a plate. While frying the last pan of steak throw in the onions and let them cook with the steak. Remove the onions along with the steak to the plate after frying.
  6. Once all the pieces are fried and removed, pour out oil leaving about 1/8" inch the pan, enough to cover the bottom. Then add three heaping tablespoons of the flour mixture left over from the meat into the hot oil. Stir constantly until the flour & oil turn a deep brown color. Then add 2 cups of cold water all at once. Continue to stir as mixture thickens then reduce heat to low. Add back in the meat & onions and let it all cook on very low heat for about 30 minutes. If the gravy starts to get too thick add a little water to it. Last add salt and pepper liberally. Serve with mashed potatoes and the gravy spooned over the beef and potatoes. Our Fried Corn recipe would be a perfect side for this dish.
Recipe Notes

The beef, for two 220 gram pieces of Round cut would be 270 Baht. For 4 servings, this is about $1.98 per serving, for 6 servings, this is about $1.32 per serving. If you can get 6 servings from this, that would be a fair cost since beef is used. Ground beef or even ground pork could be used for this, just make patties and follow the same steps. Both would be less, and ground pork would be less than $1 per serving.

Adapted from an internet recipe.