Pork Loin (Slow Cooker)
Pork Loin (Slow Cooker)
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This is a spin off from the 3-Ingredient Crockpot Ranch Pork Chops, which uses a packet, or homemade, Ranch Dressing. Ranch dressing has dried dill, dried parsley, dried diced onion, garlic powder, onion powder, and black pepper (those are the basic ingredients), so in this, I stepped it up to fresh dill, fresh garlic, fresh onion, and used pork loin instead of chops.
Servings Prep Time
6 servings 20 min
Cook Time
6-8 hours
Servings Prep Time
6 servings 20 min
Cook Time
6-8 hours
Pork Loin (Slow Cooker)
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This is a spin off from the 3-Ingredient Crockpot Ranch Pork Chops, which uses a packet, or homemade, Ranch Dressing. Ranch dressing has dried dill, dried parsley, dried diced onion, garlic powder, onion powder, and black pepper (those are the basic ingredients), so in this, I stepped it up to fresh dill, fresh garlic, fresh onion, and used pork loin instead of chops.
Servings Prep Time
6 servings 20 min
Cook Time
6-8 hours
Servings Prep Time
6 servings 20 min
Cook Time
6-8 hours
Ingredients
Servings: servings
Instructions
  1. I am going to use use fresh onion, garlic, and dill, and no added salt.
  2. Tesco has excellent pork loin, can get 3-4 thick slices from each piece. Here is the 6 pieces I am going to use for this recipe.
  3. Place the diced onion in the bottom of your slow cooker. Place a layer of pork loin, then sprinkle with half the pepper, parsley, garlic, and dill. Place another layer of pork loin and sprinkle the remaining pepper, parsley, garlic, and dill.
  4. Prepare your chicken gravy, I use Lobo brand (Thai product which is very good), let the gravy cool for a few minutes, then pour over the pork loin, do worry if the dill sort of floats away in places, it is all cooked together.
  5. Set the cooker to Low setting for 6 to 8 hours, cover and cook for 6 hours without removing the cover, then check the tenderness. Time is variable with thickness of the slices. for thin, less than 1 inch check at 6 hours, for 1 inch check at 7 hours, for 1 1/2 inch check at 7 and you may need to cook another hour. If not tender, cook for another hour and check again. Once tender, if not serving right away, just switch the cooker to Warm setting.
  6. Serve with mashed potatoes, rice, or pasta, and spoon the gravy over everything, add a vegetable for a side and you have a complete meal. Enjoy.
Recipe Notes

Pork loin in Tesco will cost about 170 Baht/1 1/2 kilos, for 6 servings, this is about 90 cents per serving.

My own creation based on another recipe to use fresh ingredients and pork loin instead of costlier pork chops. Lee Thayer.
Thailand.

Beef Stew (Pressure Cooker)
Beef Stew (Pressure Cooker)
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This sounds really good, you can prepare all of this in your pressure cooker with the starting steps keeping the lid off. Your pressure cooker is essentially a heavy duty pot, use it as such and make your life a little easier. I will use my 9 1/2 quart stove top pressure cooker for this. On my to cook list.
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
8 minutes 20 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
8 minutes 20 minutes
Beef Stew (Pressure Cooker)
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This sounds really good, you can prepare all of this in your pressure cooker with the starting steps keeping the lid off. Your pressure cooker is essentially a heavy duty pot, use it as such and make your life a little easier. I will use my 9 1/2 quart stove top pressure cooker for this. On my to cook list.
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
8 minutes 20 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
8 minutes 20 minutes
Ingredients
Servings: servings
Instructions
  1. Place the flour in a zip lock bag, working in batches, coat the beef with flour and shake off excess.
  2. Without using the lid, heat the oil in pressure cooker on medium heat, when hot add the onion and beef, season with salt and pepper to your liking. Brown the beef, and when the onion is translucent, about 5 minutes or so, remove the beef from the cooker.
  3. Now add the beef stock, garlic, bay leaf, parsley, and basil, stir to mix.
  4. Place the steamer rack if your cooker has one (it is not required), then layer the potatoes, carrots, and finally the beef, season again with salt and pepper to taste.
  5. Place the lid on the cooker and lock in place, add the weight on top and bring the heat up to high. Once the weight (jiggler) is moving and venting pressure, you are at full pressure, reduce the heat to low or medium low to maintain pressure venting and the jiggler moving. Start your timer for 8 minutes.
  6. When 8 minutes have passed, turn off the heat and place the cooker on an unused burner to release pressure naturally, about 10-15 minutes.
  7. When safe to open the cooker, remove the meat and vegetables to a serving bowl and pour the liquid from the pot over the meat and vegetables.
  8. Serve and enjoy.
Recipe Notes

I will price this when I get some more beef. For now I will say fair cost as it depends where you source the beef from.

Adapted from an internet recipe.

Italian Wedding Soup
Italian Wedding Soup
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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
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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.

Baked Whitefish
Baked Whitefish
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I made this in 22 April 2018 and oh my, it is delicious! Any boneless whitefish fillets can be used, such as tilapia, barramundi, pangasius, ocean perch, haddock, cod, etc.
Servings Prep Time
4 servings 5 minutes
Cook Time
25-35 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
25-35 minutes
Baked Whitefish
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I made this in 22 April 2018 and oh my, it is delicious! Any boneless whitefish fillets can be used, such as tilapia, barramundi, pangasius, ocean perch, haddock, cod, etc.
Servings Prep Time
4 servings 5 minutes
Cook Time
25-35 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
25-35 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C (350 F) and lightly grease with butter a 9x13 baking dish.
  2. Rinse the fillets then pat them dry, arrange fillets in the baking dish and season with the salt and lemon pepper.
  3. In the small sauce pan you melted the butter in, mix in the lemon/lime juice, and the garlic. Brush this over the fillets in the baking dish.
  4. Sprinkle the fish with the parsley, rosemary, and paprika.
  5. Bake, uncovered, for 25 to 35 minutes or until the fish is cooked through and flakes easily with a fork.
  6. Serve.
Recipe Notes

Just using Pangasius from Tesco at 86 Baht/kilo, for 4 servings, this is about 67 cents per serving.

Adapted from an internet recipe.

Hamburger Helper Shortcuts
Hamburger Helper Shortcuts
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I grew up on Hamburger Helper, and many times the hamburger (hamburger meat for all my friends in the deep south of the US) was substituted with ground venison. My early years in the Navy, my wife and I made Hamburger Helper to stretch those dollars between paydays. This is basically hamburger, pasta (maybe potatoes), spices, milk, and water, and a load of preservatives. So I did a bit of research on the internet and found a site that replicated all of the dishes available. The basic instruction is brown the ground beef and drain, then add in the ingredients for each version you wish then simmer. Enjoy. Links to the shortcut are listed in the Recipe Notes section.
Servings
4 servings
Servings
4 servings
Hamburger Helper Shortcuts
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I grew up on Hamburger Helper, and many times the hamburger (hamburger meat for all my friends in the deep south of the US) was substituted with ground venison. My early years in the Navy, my wife and I made Hamburger Helper to stretch those dollars between paydays. This is basically hamburger, pasta (maybe potatoes), spices, milk, and water, and a load of preservatives. So I did a bit of research on the internet and found a site that replicated all of the dishes available. The basic instruction is brown the ground beef and drain, then add in the ingredients for each version you wish then simmer. Enjoy. Links to the shortcut are listed in the Recipe Notes section.
Servings
4 servings
Servings
4 servings
Ingredients
Chili Mac
Lasagna
Cheesy Beef Taco
Beef Stroganoff
Potato Stroganoff
Salisbury
Cheesy Italian Shells
Cheesy Jambalaya
Servings: servings
Instructions
Chili Mac
  1. In a large non stick pan, brown the ground beef and drain off any fat.
  2. Add the remaining items except the cheese. Reduce heat to a simmer and stir occasionally until the macaroni is tender.
  3. Stir in the cheese and when it is melted in, serve and enjoy.
Lasagna
  1. In a large non stick pan, brown the ground beef and drain off any fat.
  2. Add the remaining items except the two cheeses. Reduce heat to a simmer and stir occasionally until the egg noodles or lasagna noodles are tender.
  3. Stir in the Mozzarella cheese and sprinkle the Parmesan cheese on the top. Cover for 5 minutes to let the Mozzarella melt in, serve and enjoy.
Cheesy Beef Taco
  1. In a large non stick pan, brown the ground beef and drain off any fat.
  2. Add the remaining items except the cheese and Fritos. Reduce heat to a simmer and stir occasionally until the rice is tender.
  3. Stir in 1 cup of the Cheddar cheese, sprinkle the remaining cheese on the top then the Fritos, Cover and let sit for 5 minutes, serve and enjoy.
Beef Stroganoff
  1. In a large non stick pan, brown the ground beef and drain off any fat.
  2. Add the remaining items. Reduce heat to a simmer and stir occasionally until the egg noodles are tender. Serve and enjoy.
Potato Stroganoff
  1. In a large non stick pan, brown the ground beef and drain off any fat.
  2. Add the remaining items. Reduce heat to a simmer and stir occasionally until the potatoes are tender. Serve and enjoy.
Salisbury
  1. In a large non stick pan, brown the ground beef and drain off any fat.
  2. Add the remaining items. Reduce heat to a simmer and stir occasionally until the egg noodles are tender. Serve and enjoy.
Cheesy Italian Shells
  1. In a large non stick pan, brown the ground beef and drain off any fat.
  2. Add the remaining items except the cheese. Reduce heat to a simmer and stir occasionally until the pasta shells are tender.
  3. Stir in the Cheddar cheese and cook for another 5 minutes or so to let the cheese melt in, serve and enjoy.
Cheesy Jambalaya
  1. In a large non stick pan, brown the ground beef and drain off any fat.
  2. Add the remaining items except the cheese. Reduce heat to a simmer and stir occasionally until the rice is tender.
  3. Stir in the Cheddar cheese and cover for another 5 minutes or so to let the cheese melt in, serve and enjoy.
Recipe Notes

Low cost.

Shortcuts: Italian Seasoning, Sour Cream.

Notes: 1. If using true Thai chili powder, cut the amount back by 1/3 to 1/2 as it is quite hotter than chili powder in the US. 2. The salt and sugar are OPTIONAL! I have made several of these and you can certainly leave out the sugar. Salt is used in the boxed version of this much the way McDonald's uses salt, sugar is used in the box version much the way cereals in the US are made, to get you to not like the meal, but love the meal, and buy more. When I make these, I do not add sugar, but I do add salt, a touch less than what is stated.

Adapted from an internet recipe.

Hamburger Gravy
Hamburger Gravy
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This sounds absolutely delicious, and a dish I have not had in many years. I finally made this on 6 Dec 2017, as written but doubled, absolutely delicious!. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Hamburger Gravy
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This sounds absolutely delicious, and a dish I have not had in many years. I finally made this on 6 Dec 2017, as written but doubled, absolutely delicious!. Link to the shortcut is listed in the Recipe Notes section.
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 a large non stick pan (I use a pot) with a splash of olive oil, and add the onion and garlic, cook until the onion is turning translucent.
  2. then add the beef, breaking it up with a spatula as it cooks. Drain any fat. To the beef, now add the 1 1/2 cups stock, bouillon cube, salt, pepper, basil, and parsley. Simmer for 10 minutes, stirring occasionally.
  3. Add the 1/4 cup cold stock to a measuring cup and stir in the cornstarch. Cold makes it easier to mix without lumps. Pour this into hamburger mixture and simmer for about two minutes, stirring often, until thickened.
  4. Serve over mashed potatoes with your choice of sides and enjoy.
Recipe Notes

Figure about 150 Baht for the ground beef. For 4 servings, this is about $1.10 per serving.

Shortcut: Seasoned Salt.

Recipe provided courtesy of good friend, Kelly Montana Hawk of Tying One On With Kelly (and apron of course) and the original recipe is here.
United States.

Sausage Gravy Breakfast Pizza
Sausage Gravy Breakfast Pizza
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This sounds extremely good! This was shared by a friend in the US. You are going to do a little work here but I think the results will be well liked. This is on my to cook list and soon! I will list all of the ingredients and steps here and list the individual links to the shortcuts in the Recipe Notes section. Read the shortcut for the sausage to make the optimum sausage.
Servings Prep Time
1 12 inch breakfast pizza 45 minutes
Cook Time
15-20 minutes
Servings Prep Time
1 12 inch breakfast pizza 45 minutes
Cook Time
15-20 minutes
Sausage Gravy Breakfast Pizza
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This sounds extremely good! This was shared by a friend in the US. You are going to do a little work here but I think the results will be well liked. This is on my to cook list and soon! I will list all of the ingredients and steps here and list the individual links to the shortcuts in the Recipe Notes section. Read the shortcut for the sausage to make the optimum sausage.
Servings Prep Time
1 12 inch breakfast pizza 45 minutes
Cook Time
15-20 minutes
Servings Prep Time
1 12 inch breakfast pizza 45 minutes
Cook Time
15-20 minutes
Ingredients
For the Breakfast Sausage
For the Gravy
For the Pizza Dough
To Assemble
Servings: 12 inch breakfast pizza
Instructions
For the Breakfast Sausage
  1. First thing we need to do is make the sausage. Very easy, just mix together all the Breakfast Sausage ingredients in a mixing bowl. Mix well. Cover and refrigerate while you prepare the rest, best to make this and refrigerate overnight to allow the flavors to blend.
  2. Fry the sausage in a non stick pan, breaking it apart with your spatula until browned and cooked through. Remove sausage with a slotted spoon, leaving the fat in the pan. Drain sausage and set aside.
For the Pizza Dough
  1. Preheat your oven to 220 C.
  2. Next, we need to make the pizza dough. This is my thin crust pizza dough, the pre-baking has never failed me a crust fully cooked through.
  3. Add the flour into a mixing bowl. Add the salt and dried Italian seasoning/herbs of your choice (if using) and yeast, whisk to combine.
  4. Make a well in the center of the flour and pour in the water. Use your fingers or a wooden spoon to combine everything together. When it comes together into a cohesive ball, turn it out onto the counter along with any extra flour in the bowl that hasn’t yet gotten worked in.
  5. Knead the dough until all the flour is incorporated and the dough is smooth/elastic to the touch, about five minutes. The dough should still feel moist and just slightly tacky. If it’s sticking to your hands and counter top like bubble gum, work in more flour one tablespoon at a time until it’s smooth and silky.
  6. I use a 13 inch non stick pizza pan, sprinkle some corn meal around on the pan, the place the ball of dough in the center. Use the heels of your hands and working from the middle gently press the dough outward until it’s about 1/4 of an inch thick or less, while rotating the pan. You can also use a mini rolling pin for this part.
  7. Bake the crust for 4 minutes, then rotate the pan 180 degrees and bake for 3 more minutes. Remove pan and set aside.
Let's Make This
  1. Sausage is made, crust is made, let's make the eggs then the gravy and get this pizza baked.
  2. For the gravy, using the Gravy ingredients, Add butter to hot pan and melt together with sausage fat. Whisk together the evaporated (canned) milk and water with the flour. Add to hot fat in skillet. Add salt and pepper to taste. Bring to a boil, stirring constantly until gravy starts to thicken. Add sausage back into gravy; heat until sausage is hot and gravy is thick. You want a thick gravy for this dish, after all, you are making a pizza. Set pan aside.
  3. Now prepare the eggs, crack all the eggs into another non stick pan, season with salt and pepper as desired. Cook and fold to scramble until just set, remove from heat.
  4. Take your pre-baked pizza crust and spread out the gravy evenly. Top with the scrambled eggs, then sprinkle on the shredded cheese, top that with the spring onion.
  5. Place in the oven for 15 to 20 minutes or until the top is nicely melted and just starting to brown up.
  6. Slice, serve, and enjoy.
Recipe Notes

Figure about 50 Baht for the pork, another 100 Baht for the cheese. Figuring 4 servings, this is about $1.10 per serving. I will verify this when I make it.

Shortcuts: Breakfast Sausage, Sausage Gravy, Pizza Dough, Italian Seasoning.

Recipe and photo, provided by good friend, Nikki Reid.
United States.

Beef Noodle Soup II
Beef Noodle Soup II
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Sounds really good, a nice comfort food. This is a Slow Cooker version, which would be perfect for Thai beef. I will verify the slow cooker time with Low setting when I make this, and soon.
Servings Prep Time
6 servings 15 minutes
Cook Time
4-8 hours
Servings Prep Time
6 servings 15 minutes
Cook Time
4-8 hours
Beef Noodle Soup II
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Sounds really good, a nice comfort food. This is a Slow Cooker version, which would be perfect for Thai beef. I will verify the slow cooker time with Low setting when I make this, and soon.
Servings Prep Time
6 servings 15 minutes
Cook Time
4-8 hours
Servings Prep Time
6 servings 15 minutes
Cook Time
4-8 hours
Ingredients
Servings: servings
Instructions
  1. Heat a large pot on medium high heat and add the beef, onion, and celery. Saute for 5 minutes or so until the beef is browned on all sides. Add this to your slow cooker.
  2. Add the water, bouillon cubes, parsley, black pepper, and carrots to the slow cooker, mix together. Set on Low setting for 4 hours. Check the tenderness of the beef then, if not tender, continue to cook and check each hour after that until the beef is tender.
  3. When the beef is tender, cook the egg noodles in a pot of salted boiling water until just tender. Drain and stir in the the noodles to the slow cooker and cook for another 15-20 minutes.
  4. Serve.
Recipe Notes

Figure about 150 Baht for the beef. For 6 servings, this is about 75 cents per serving.

Adapted from an internet recipe.

Beef Noodle Soup I
Beef Noodle Soup I
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Sounds really good, a nice comfort food.
Servings Prep Time
6 servings 15 minutes
Cook Time
35-40 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
35-40 minutes
Beef Noodle Soup I
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Sounds really good, a nice comfort food.
Servings Prep Time
6 servings 15 minutes
Cook Time
35-40 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
35-40 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large pot on medium high heat and add the beef, onion, and celery. Saute for 5 minutes or so until the beef is browned on all sides.
  2. Add the water, bouillon cubes, parsley, black pepper, carrots, and egg noodles. Bring to a boil then reduce heat to a low simmer. Cook, stirring occasionally for about 30 minutes or until the beef is tender and noodles cooked.
  3. Serve.
Recipe Notes

Figure about 150 Baht for the beef. For 6 servings, this is about 75 cents per serving.

Variation: 1. Use course ground beef (using the wagon wheel plate on your grinder) in place of cubed stew beef.

Adapted from an internet recipe.

Classic Chicken and Dumplings II
Classic Chicken and Dumplings II
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Sounds like a great variant to Chicken and Dumplings. On my to cook list.
Servings Prep Time
8-10 servings 20 minutes
Cook Time
2 1/2 hours
Servings Prep Time
8-10 servings 20 minutes
Cook Time
2 1/2 hours
Classic Chicken and Dumplings II
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Sounds like a great variant to Chicken and Dumplings. On my to cook list.
Servings Prep Time
8-10 servings 20 minutes
Cook Time
2 1/2 hours
Servings Prep Time
8-10 servings 20 minutes
Cook Time
2 1/2 hours
Ingredients
For the Dumplings
Servings: servings
Instructions
  1. Add the chicken pieces, celery, carrots, onion, salt, and pepper in a pot and add enough water to cover chicken. Bring to a boil then reduce heat to a simmer for 1 hour or until the chicken is cooked through. There, you just made chicken broth and cooked the chicken.
  2. Remove the pot from heat and let cool, THEN remove the chicken with a slotted spoon to a plate and remove the skin and bones (makes for juicy chicken), skin and bones, great treat for your dog. Return the meat to the pot, taste for salt and adjust as needed. Return the soup to a simmer.
  3. Mix the dumpling ingredients together and mix to form a stiff ball, drop by tablespoons into simmering soup, cover and simmer for 15 to 20 minutes.
  4. Serve with bread and a salad for a complete meal.
Recipe Notes

For the chicken, go with 2 kilos, about 140 Baht. I myself will go with legs and thighs, skin on bones in to make the broth. For 8 servings, this is about 52 cents per serving.

Variants: Where do I begin. 1. Make a slurry of cornstarch and cold water, stir that in will thicken this. 2. Think pasta, egg noodles would be perfect, but even macaroni would be good in this. 3. If using a heatproof pot, place the pot under your broiler for a few minutes at the end to brown up the dumplings.

Adapted from an internet recipe.