Beef Stew Gratin
Beef Stew Gratin
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Sounds very good, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
2-3 hours
Servings Prep Time
6-8 servings 20 minutes
Cook Time
2-3 hours
Beef Stew Gratin
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Sounds very good, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
2-3 hours
Servings Prep Time
6-8 servings 20 minutes
Cook Time
2-3 hours
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C. You will need a deep oven proof pan with a oven proof lid, if no lid, just use foil.
  2. Add salt and pepper to the flour and coat the cubed beef. Brown the beef in the deep ovenproof pan with a splash of olive oil. Remove the beef from pan.
  3. Add a bit more oil to the same pan and cook the onions until translucent, then add the carrots and celery and cook for another 3-5 minutes, then add the garlic and cook for 2 minutes more.
  4. Add in the tomato puree and rosemary and stir in, cook for a further 2-3 minutes. Add the chopped tomato and cook for 2 minutes. Add the red wine, simmer to reduce slightly. Add the beef stock and allow to reduce for about 10 minutes.
  5. Cover the pot with a lid and place in the oven for 1 1/2 to 2 hours.
  6. Remove from the oven and remove the lid or foil. Give the stew a quick mix, smooth out the stew and cover with thinly-chopped peeled potatoes, arranged so they are overlapping slightly. Drizzle with the butter, and season to taste with salt, pepper, and dried thyme.
  7. Increase the oven temp to 200 C, leave the pan uncovered and place in the oven again and bake for another 45 minutes or until the potatoes are tender.
  8. Remove from the oven, sprinkle the Gruyere cheese over the potatoes. Place the oven again for 5 to 10 minutes on until the cheese is bubbly.
  9. Serve.
Recipe Notes

Figure about 100 Baht for the beef, the cheese in minimal. For 6 servings, this is about 50 cents per serving.

Shortcut: Tenderizing Beef with Tomatoes.

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

Slow Cooker Italian Pot Roast
Slow Cooker Italian Pot Roast
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I cannot vouch for this being Italian in any fashion except for maybe the use of the red wine, sounds good though, on my to cook list.
Servings Prep Time
8-10 servings 30 minutes
Cook Time
8 hours
Servings Prep Time
8-10 servings 30 minutes
Cook Time
8 hours
Slow Cooker Italian Pot Roast
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I cannot vouch for this being Italian in any fashion except for maybe the use of the red wine, sounds good though, on my to cook list.
Servings Prep Time
8-10 servings 30 minutes
Cook Time
8 hours
Servings Prep Time
8-10 servings 30 minutes
Cook Time
8 hours
Ingredients
Servings: servings
Instructions
  1. Let the roast come to room temp by sitting it on the counter for 30 minutes. Heat a large non stick pan on medium high heat and add the olive oil. Sprinkle the roast all over with 3 teaspoons of the kosher salt and the black pepper.
  2. Add the roast to the pan and sear on all sides, rotating the roast every 3 or 4 minutes to brown all sides of the roast. When the roast is browned, remove and place in your slow cooker.
  3. Add the remaining ingredients except the parsley. Cook on Low setting for 8 hours.
  4. To serve, remove the roast from the slow cooker and let rest 10 minutes. Slice across the grain, mashed potatoes, the veggies from the pot and gravy over the potatoes, garnish with fresh chopped parsley, sounds perfect.
Recipe Notes

For the beef, figure about 300 Baht/1 1/2 kilo roast. For 8 servings, this is about $1.10 per serving.

Adapted from an internet recipe.

Oregano & Lemon Pork Kebabs
Oregano & Lemon Pork Kebabs
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Sounds great, can use chicken in place of pork, on my to grill list.
Servings Prep Time
4 servings 40 minutes
Cook Time
8-10 minutes
Servings Prep Time
4 servings 40 minutes
Cook Time
8-10 minutes
Oregano & Lemon Pork Kebabs
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Sounds great, can use chicken in place of pork, on my to grill list.
Servings Prep Time
4 servings 40 minutes
Cook Time
8-10 minutes
Servings Prep Time
4 servings 40 minutes
Cook Time
8-10 minutes
Ingredients
For the Marinade
Choose from 2 or 3 Vegetables
Servings: servings
Instructions
  1. Cut the pork loin into 1 inch cubes, place in a zip lock bag.
  2. Mix the marinade ingredients in a bowl and add to the zip lock bag with the pork, squish everything around to coat all the meat.
  3. If your vegetables are prepped, add them to the zip lock as well, they will pick up great flavor.
  4. Soak the skewers in water while the meat (and maybe vegetables) are marinating.
  5. Remove the pork (and maybe vegetables) from the marinade and drain, place on skewers alternating between pork cub and a vegetable, pork cube and another vegetable, until all is skewered.
  6. Place on a medium hot grill over medium heat and grill for 8 to 10 minutes, turning frequently until the pork is cooked through.
  7. Serve with sides of your choice, corn on the cob and coleslaw come to mind.
Recipe Notes

Pork loin will cost about 70 Baht/500 grams. For 4 servings, this is about 52 cents per serving.

Variants: Use what ever vegetables you like, it is that easy. In addition to button mushrooms, think Shiitake or even King Oyster mushrooms cut into thick slices.

Adapted from an internet recipe.

Sausage, Greens, and Beans Pasta
Sausage, Greens, and Beans Pasta
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Sounds good, and can be changed each time you prepare this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 15 minutes
Cook Time
25-30 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
25-30 minutes
Sausage, Greens, and Beans Pasta
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Sounds good, and can be changed each time you prepare this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 15 minutes
Cook Time
25-30 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
25-30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat oil in a large heavy pot over medium high heat. Fry rosemary sprigs, turning, until crisp, about 2 minutes or just add the dried rosemary. Transfer sprigs to paper towels to drain, if using dried rosemary, after adding to the hot oil, just proceed with the next step.
  2. Add sausage to same pot and cook, breaking up the meat and stirring occasionally, until browned and cooked through, 8-10 minutes. Transfer with a slotted spoon to a plate.
  3. Add the chickpeas to pot and cook, tossing occasionally and mashing some chickpeas with spoon, until browned in spots, about 5 minutes. Transfer about half of chickpeas to plate with sausage. Add wine to pot, bring to a boil, and cook until liquid is almost completely evaporated, about 2 minutes.
  4. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until just before tender, about 3 minutes less than package directions.
  5. Using a spider or slotted spoon, transfer pasta to pot with chickpeas and add spinach and 1 cup pasta cooking liquid. Cook, tossing often, until spinach is wilted, pasta is tender, and sauce is thickened, about 4 minutes. Add another 1/4 cup pasta cooking liquid, then gradually add 1/2 cup cheese, tossing until melted and dissolved into a luxurious, glossy sauce. Thin with more pasta cooking liquid if needed. Season with pepper, and more salt if needed. Add butter and toss to combine, then mix in reserved sausage and chickpeas.
  6. Divide pasta among bowls. Crumble rosemary over top if using the sprigs, and sprinkle with remaining 1/4 cup cheese.
Recipe Notes

About 30 Baht for the pork needed to make the sausage yourself, for the beans I cannot price until I locate those. For now I will say this is Low Cost and I will revise once I have sourced everything.

Variants: Hot spicy Italian sausage instead of regular, change the beans, change the greens, change the pasta, as easy as that.

Shortcut: Italian Sausage.

Adapted from an internet recipe.

Southern Smothered Pork Chops
Southern Smothered Pork Chops
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These sound very good, pan browned then baked in the oven with a nice gravy, on my to cook list.
Servings Prep Time
4 servings 35 minutes
Cook Time
1 1/2 hours
Servings Prep Time
4 servings 35 minutes
Cook Time
1 1/2 hours
Southern Smothered Pork Chops
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These sound very good, pan browned then baked in the oven with a nice gravy, on my to cook list.
Servings Prep Time
4 servings 35 minutes
Cook Time
1 1/2 hours
Servings Prep Time
4 servings 35 minutes
Cook Time
1 1/2 hours
Ingredients
Servings: servings
Instructions
  1. In a bowl, mix together rotisserie seasoning, sage, rosemary, paprika, salt and pepper. Season pork chops evenly with 1/2 the mixture.
  2. To fry the pork chops, there is two methods. 1. Put a large pan on medium high heat. Add 1/2 inch of oil. 2. If you prefer to use less oil, simply sear the chops using only 2 tablespoons of oil. I would say number 1 is truly southern.
  3. While oil is getting hot, place 1 cup of flour on a plate. Dip all sides of the chops in flour, and tap off any excess.
  4. Carefully place the chops into the hot oil, and brown on both sides. Adjust the heat as needed. You are browning them, the trick to a juicy pork chop is to brown them then bake in the gravy to cook them through. When browned on both sides, remove to a plate lined with paper towels.
  5. Preheat your oven to 190 C, get out a large baking dish.
  6. Discard the oil from pan and turn heat to medium low. Add in butter. When butter is melted, add in celery, onion, and bell pepper. Cook for 5 to 8 minutes until vegetables are softened.
  7. To the skillet whisk in the flour and garlic. Adjust the heat as needed, and continue to cook the roux for 7-10 minutes until golden brown, then gradually add in chicken stock while whisking. Adjust the heat as needed, and allow to come to a boil to thicken. Then add in remaining rotisserie mixture and stir. Remove from heat.
  8. Place the pork chops in the baking dish in one layer, pour in the gravy from the pan, cover with foil and bake for 1 1/2 hours.
  9. Remove from oven, serve with mashed potatoes and the gravy spooned over the chop and potatoes.
Recipe Notes

The price for pork can vary widely, my preference would be to use pork loin, which is basically a boneless chop and is readily available. Standard Tesco pork loin is about 132 Baht/kilo, Betagrow brand is 300 Baht/kilo, and an open market I cannot price until I get some. For these you have to slice it as well. Going with 132 Baht as an estimate until I make this, for 4 servings, this is about 97 cents per serving.

Shortcut: Rotisserie Seasoning.

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

Rotisserie Chicken Seasoning
Rotisserie Chicken Seasoning
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Sounds like a great tasting rub for a roast chicken. This should cover 3 average size roasting chickens.
Prep Time
5 minutes
Prep Time
5 minutes
Rotisserie Chicken Seasoning
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Sounds like a great tasting rub for a roast chicken. This should cover 3 average size roasting chickens.
Prep Time
5 minutes
Prep Time
5 minutes
Ingredients
Servings:
Instructions
  1. Mix all ingredients and store in a air tight container.
  2. Just rub on a whole chicken and cook on a rotisserie or just oven bake.
Recipe Notes

Adapted from an internet recipe.

Balsamic Marinated Chicken Breasts
Balsamic Marinated Chicken Breasts
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Sounds like some great tasting chicken! On my to cook list soon!
Servings Prep Time
4 servings 15 minutes
Cook Time
40 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
40 minutes
Balsamic Marinated Chicken Breasts
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Sounds like some great tasting chicken! On my to cook list soon!
Servings Prep Time
4 servings 15 minutes
Cook Time
40 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
40 minutes
Ingredients
Servings: servings
Instructions
  1. Whisk together the balsamic vinegar, water, onion powder, garlic, salt, pepper, paprika, rosemary, parsley, and oregano in a bowl, and pour into a resealable plastic bag. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 30 minutes to overnight.
  2. Preheat oven to 200 C. Line a baking sheet with aluminum foil.
  3. Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade, and place the chicken breasts onto the baking sheet.
  4. Bake in the preheated oven until the chicken breasts are golden brown and no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should reach 74 degrees C.
Recipe Notes

The 4 chicken breasts would be about 75 Baht. For 4 servings, this is about 55 cents per serving.

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

Baked Lemon Chicken
Baked Lemon Chicken
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Sounds really good. straight forward ingredients as well. On my to cook list.
Servings Prep Time
4 servings 30 minutes
Cook Time
45 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
45 minutes
Baked Lemon Chicken
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Sounds really good. straight forward ingredients as well. On my to cook list.
Servings Prep Time
4 servings 30 minutes
Cook Time
45 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
45 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 200 C. Season the chicken with salt and pepper. Dredge in flour and pat off the excess. Heat a large skillet over medium heat and add a splash of olive oil. Add the chicken skin-side down first and saute until golden brown, about 5 minutes per side. Remove the chicken from the skillet and set aside.
  2. Discard the oil from the pan and wipe out the pan with a paper towel. Add 1 tablespoon oil to the pan and heat over medium-low heat. Add the onion and cook until golden, about 10 to 12 minutes. Add the lemon zest, garlic, and rosemary, and cook for 2 minutes more. Add the honey, lemon juice, and broth, increase the heat and bring to a simmer.
  3. Use a slotted spoon to transfer the onions to a 9x13 baking dish, and spread them out. Arrange the chicken, skin-side up in a single layer on the onions. Pour the cooking liquid over the chicken. Season with salt and pepper to taste.
  4. Bake for about 45 minutes or until the chicken is cooked through, basting every 15 minutes. Serve with pasta or mashed potatoes.
Recipe Notes

The chicken will cost about 110 Baht for 1 1/2 kilos of chicken. For 4 servings, this is about 81 cents per serving.

Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.

Balsamic Rosemary Chicken Breasts
Balsamic Rosemary Chicken Breasts
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This is very good! Excellent flavor, juicy, can cut with a fork. Highly recommended and on my Go-To list.
Servings Prep Time
4 servings 24 hours
Cook Time
20 minutes
Servings Prep Time
4 servings 24 hours
Cook Time
20 minutes
Balsamic Rosemary Chicken Breasts
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This is very good! Excellent flavor, juicy, can cut with a fork. Highly recommended and on my Go-To list.
Servings Prep Time
4 servings 24 hours
Cook Time
20 minutes
Servings Prep Time
4 servings 24 hours
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Make the marinade by whisking together garlic, balsamic vinegar, olive oil, soy sauce, brown sugar, thyme, rosemary, and black pepper in a medium bowl. Pour into a large ziplock bag.
  2. Rinse the chicken breast and pat dry, add to the ziplock bag, squish the bag around to coat all the chicken, squeeze out the air, seal, and refrigerate overnight.
  3. Preheat your oven to 180 C (350 F). Line a baking sheet with foil and place a rack on the sheet. OR, and highly recommended, fire up your grill.
  4. Remove the chicken from the marinade and shake off excess, discard marinade. Place chicken on the rack and bake for 10 minutes then turn over and bake for another 10 or until juices run clear. OR grill on the BBQ.
  5. Let chicken rest for 5 minutes, serve with a side of your choice.
Recipe Notes

The chicken might cost 100 Baht, I just bought today, 3 large chicken breasts for 61 Baht. The vinegar will cost about 60 Baht (about half a bottle). For 4 servings, this is about $1.18 per serving.

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

7 Pasta Salad Dressings
7 Pasta Salad Dressings
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I have not tried any of these but will in the near future and give my results. 250 grams of dry pasta (1/2 pound)m then cooked, should be fine with these but if you do make one of these, please post a comment with your findings. Add what ever you added for other ingredients.
Servings Prep Time
8-10 servings 5 minutes
Servings Prep Time
8-10 servings 5 minutes
7 Pasta Salad Dressings
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I have not tried any of these but will in the near future and give my results. 250 grams of dry pasta (1/2 pound)m then cooked, should be fine with these but if you do make one of these, please post a comment with your findings. Add what ever you added for other ingredients.
Servings Prep Time
8-10 servings 5 minutes
Servings Prep Time
8-10 servings 5 minutes
Ingredients
Creamy Italian Dressing
Ranch Dressing
Garlic Dressing
Mediterranean Dressing
Asian Dressing
Pesto Dressing (Mix in a Blender)
Just Basic Mayo
Servings: servings
Instructions
  1. Cook your pasta, 250 grams, in a pot of boiling salted water until tender, then cook 2 more minutes, then drain, rinse under colder water to stop the cooking process, drain well, and put in a large bowl.
  2. Add additional items to the pasta as you like, such as chopped hard boiled eggs, spring onion, onion, radish, bell pepper, cubed cheese, etc.
  3. Mix the dressing of your choice in a small bowl (or a blender for the Pesto Dressing), pour 3/4 of the dressing over the pasta and toss to coat evenly, if needed, add the remaining dressing. Chill for at least 2 hours and serve as a side dish with any meal.
Recipe Notes

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