Mushroom & Garlic Rolls (Bread Machine)
Mushroom & Garlic Rolls (Bread Machine)
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These sound really good, on my to cook list. I have rewrote this to use a bread machine for the mixing and kneeding. This recipe involves a bread machine, some sauteing, and the rolls will be baked in your oven.
Servings Prep Time
10 rolls 1 hour or so
Cook Time
20 minutes
Servings Prep Time
10 rolls 1 hour or so
Cook Time
20 minutes
Mushroom & Garlic Rolls (Bread Machine)
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These sound really good, on my to cook list. I have rewrote this to use a bread machine for the mixing and kneeding. This recipe involves a bread machine, some sauteing, and the rolls will be baked in your oven.
Servings Prep Time
10 rolls 1 hour or so
Cook Time
20 minutes
Servings Prep Time
10 rolls 1 hour or so
Cook Time
20 minutes
Ingredients
For the Rolls
For the Filling
Servings: rolls
Instructions
  1. Place the Roll ingredients into your bread machine in the order listed, set the bread machine to Dough setting and let it run through the cycle.
  2. While the dough is getting worked over by the bread machine, heat a pan on medium heat with a splash of olive oil. When the pan is hot, add the mushrooms and about 1/3 of the garlic. Saute for about 10 minutes to evaporate the moisture released and to brown them up a bit.
  3. Remove the mushrooms to a mixing bowl and mix in the remaining garlic. Let this sit to cool. When the mushrooms are cooled, mix in the parsley, butter, and season to taste with salt and pepper.
  4. When the dough cycle is complete, turn out the dough to a flowered surface and punch it down to release any air. Flour a rolling pin and roll out the dough to about 12 inches (30 cm) by 4 inches (10 cm), smallest side towards you. Trim the edges to make it roughly straight lines, not looking for perfection here, just straighten up shorter ends.
  5. Take the mushroom mixture and spread onto to the dough. cut the dough horizontally into 10 strips (you are going to make short strips, not long ones). Each strip should be about 3/4 to 1 inch wide (2-3 cm).
  6. Roll each strip and place on its side in a baking dish.
  7. Cover the dish with a towel and let it proof for about 20 minutes. Preheat your oven to 200 C (400 F).
  8. Remove the towel and bake for 20 minutes. Remove from the oven and with a brush, use the butter in the bottom of the pan and brush the tops of the rolls. If no butter is left, just melt 1-2 tablespoons and use that.
  9. Serve as a snack or a side.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Beef Stroganoff (Pressure Cooker)
Beef Stroganoff (Pressure Cooker)
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This is fast and delicious, this is an Americanized version of Stroganoff, very much like a stew really. I made this on 30 Dec 2017 for dinner, very well liked by the family as well. This is for a stove top pressure cooker. Follow all safety precautions for your pressure cooker.
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
Beef Stroganoff (Pressure Cooker)
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This is fast and delicious, this is an Americanized version of Stroganoff, very much like a stew really. I made this on 30 Dec 2017 for dinner, very well liked by the family as well. This is for a stove top pressure cooker. Follow all safety precautions for your pressure cooker.
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. Season the beef on all sides with salt and pepper to your liking. Heat a splash of olive oil in your pressure cooker on medium heat and add the beef and cook to brown on all sides.
  2. When the beef is mostly browned, add the onion and saute until softened and starting to brown, then add the wine, mustard, and flour. Simmer until reduced a bit, about 2 minutes. Add the mushrooms and carrot.
  3. Place the lid on the cooker (without the weight) and place to the locked position, then add the weight, and turn the heat to high.
  4. When the jiggler (the weight) starts moving, turn heat to low but maintain it hot enough to keep the jiggler moving. This is when you start timing, and for this dish, 18 minutes.
  5. My pressure cooker has a lid lock, meaning the lid cannot be opened when under pressure. The round pin in that circle in the lid is a gravity pin, when there is zero pressure in the pot, the pin is dropped and allows steam to escape while the pressure in increasing.
  6. When pressure builds inside the cooker, it forces the pin up and locks/prevents the lid from being removed, and is an indicator that vessel is pressurized at this point.
  7. At 18 minutes, turn the heat off and move the cooker to an unused burner and allow a natural release of pressure, meaning just let the pot sit and cool, takes about 10 to 15 minutes. If you have a lid lock, that will drop when the pressure is zero inside the pot.
  8. When it is safe to open the pot, remove the lid and stir in the cream cheese. Place the lid back on and lock it in place, return to high heat to bring the pot up to full pressure again, this goes much fast now since the contents are hot. When the jiggler starts to move indication full pressure, reduce the heat to low to maintain high pressure for 4 minutes.
  9. When 4 minutes have passed, turn the heat off and move the cooker to an unused burn and allow a natural release of pressure, about 10 to 15 minutes.
  10. When safe to open, remove the lid and give the stroganoff a stir.
  11. Serve with mashed potatoes, pasta, or rice.
Recipe Notes

The beef will cost about 200 Baht for 750 grams. For 4 servings, this is about $1.47 per serving.

Adapted from an internet recipe.

Make Ahead Greek Pasta Salad
Make Ahead Greek Pasta Salad
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This is a make the day before you serve salad, or at a minimum, prepare in the morning for serving with the evening meal, the flavors need time to blend. I made this on 26 Dec 2017, tasted 6 hours later for dinner, outstanding, very well liked by my Thai wife as well.
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Make Ahead Greek Pasta Salad
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This is a make the day before you serve salad, or at a minimum, prepare in the morning for serving with the evening meal, the flavors need time to blend. I made this on 26 Dec 2017, tasted 6 hours later for dinner, outstanding, very well liked by my Thai wife as well.
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Ingredients
For the Salad
For the Dressing
Servings: servings
Instructions
  1. Heat a pot of salted water to boiling, add the pasta and cook until tender, drain well.
  2. While the pasta is cooking, mix together the Dressing ingredients in a good sized mixing bowl.
  3. After the pasta is well drained and cooled a bit, add it to the dressing along with the rest of the Salad ingredients except the cheese. Toss well to coat everything.
  4. Now add the cheese and fold that, then cover and refrigerate for at least 6 hours or overnight.
  5. Serve as a side, or in my opinion, as a main dish as that is what I will probably do.
Recipe Notes

I cannot price pepperoni at this time, I used a 150 gram pack of smoked ham for 90 Baht. For the Feta, that is 150 Baht for 275 grams, use half the package (75 Baht), cut the block in half and crumble that for right about a cup. Based on the Feta and smoked ham, for 4 servings, this is about $1.22 per serving.

Variants: 1. In place of pepperoni, use thin sliced smoked ham. 2. Use what you have, like a whole bell pepper instead of cup, or a package of pepperoni or smoked ham, like a cup or so, etc.

Adapted from an internet recipe.

Potato, Mushroom, and Chicken Hash
Potato, Mushroom, and Chicken Hash
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This sounds delicious, and is easily change to suit your tastes, can make this different each time you prepare it or customize it to make your own creation.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-30 minutes
Potato, Mushroom, and Chicken Hash
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This sounds delicious, and is easily change to suit your tastes, can make this different each time you prepare it or customize it to make your own creation.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. For the potatoes, you can peel if you want, certainly not required, dice the potatoes to about 3/4 inch cubes. Place potatoes in a pot of water and bring to a boil. Cook for about 5 minutes until just nearly fork tender. Drain potatoes and set aside.
  2. Heat 1 tablespoon of oil in a large non stick pan, when hot, add the onion, garlic, and mushrooms and saute until the mushrooms are just starting to brown. Then add the chicken and season with 1/2 teaspoon of salt, pepper, and the thyme. Saute for 3-4 minutes until the chicken is nearly cooked through. Remove everything from the pan and set aside.
  3. Same pan, quickly wipe that out with a paper towel then add the remaining oil and heat over medium high heat. When hot, add the potatoes and let cook without stirring for 5-6 minutes, then add 1/2 teaspoon salt, stir the potatoes and cook, stirring often until well browned, about 4-5 minutes.
  4. Stir in the chicken and mushrooms mixtures, cream, and parsley. Cook until the chicken is heated through.
Recipe Notes

The chicken will cost about 35 Baht/500 grams. For 4 servings, this is about 26 cents per serving.

Variants: 1. Top each serving with a fried sunny side up egg or two. 2. Change the types of mushrooms you use each time, like button, Shiitake, Shimeji, King Oyster. 3. Add a diced bell pepper.

Adapted from an internet recipe.

Basic Salisbury Steak
Basic Salisbury Steak
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I state basic for this as it uses store bought gravy packets or you can make the 'store bought' packets yourself, but you will dress these up with some with other ingredients. Thai brand Lobo makes an excellent Beef Gravy packet and they are very inexpensive. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 15 minutes
Cook Time
40 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
40 minutes
Basic Salisbury Steak
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I state basic for this as it uses store bought gravy packets or you can make the 'store bought' packets yourself, but you will dress these up with some with other ingredients. Thai brand Lobo makes an excellent Beef Gravy packet and they are very inexpensive. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 15 minutes
Cook Time
40 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
40 minutes
Ingredients
For the Gravy
Servings: servings
Instructions
  1. Prepare the Salisbury steaks by mixing together the beef, , egg, tomato paste, mustard, Worcestershire sauce, garlic powder, bread crumbs, salt, and pepper. Shape into 4 round or oval patties.
  2. Heat the butter in a large non stick pan, add the patties and cook for 4 to 5 minutes each side until well browned. Remove from the pan and set them aside.
  3. In a small sauce pan, prepare the gravy packets per the package instructions.
  4. Using the pan you cooked the patties in, add the onion, mushrooms, and thyme. Saute until the onion is translucent and soft, and the mushroom well wilted and starting to brown. Reduce heat to a low simmer and pour in the gravy from the sauce pan and stir in the soy sauce.
  5. Add the patties to the gravy, cover and cook for 10 to 15 minutes, turning once, until cooked through.
  6. Season the gravy to taste with salt and pepper as desired, serve with mashed potatoes.
Recipe Notes

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

Shortcuts: Bread Crumbs, Beef Gravy.

Adapted from an internet recipe.

Beef, Potato & Tomato Casserole
Beef, Potato & Tomato Casserole
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This is an Arabic dish in origin, can be found in many cultures there including Lebanon and Syria. Sounds like a great dish for sure! On my to cook list. I am going to base this on a 8x8 baking dish for 4 servings. If you are looking to make a larger batch, think 7x11 or 9x13 dish.
Servings Prep Time
4 servings 20 minutes
Cook Time
1 hour
Servings Prep Time
4 servings 20 minutes
Cook Time
1 hour
Beef, Potato & Tomato Casserole
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This is an Arabic dish in origin, can be found in many cultures there including Lebanon and Syria. Sounds like a great dish for sure! On my to cook list. I am going to base this on a 8x8 baking dish for 4 servings. If you are looking to make a larger batch, think 7x11 or 9x13 dish.
Servings Prep Time
4 servings 20 minutes
Cook Time
1 hour
Servings Prep Time
4 servings 20 minutes
Cook Time
1 hour
Ingredients
Beef Seasonings, optional and up to you
For Additional Layers, optional
Servings: servings
Instructions
  1. Preheat your oven to 180 C.
  2. Season the ground beef with salt and pepper as desired, as an option, mix in cilantro, garlic, or herbs of your choice. Make 4 patties with the beef and fry them in a hot skillet, flipping once, until nearly cooked through.
  3. Place the patties in a single layer in an 8x8 baking dish. On top of the beef, place the sliced potato, then the sliced onion.
  4. If you want to add options, such as mushrooms or bell peppers, or vegetables of your choice (sliced thin), in layers on top of the onion layer. Lastly, place a layer of tomato, always the top layer, as the juices run run down through the casserole.
  5. Pour in a cup of beef stock, or just water, season with salt and pepper to your liking, cover with foil and bake for 1 hour.
  6. Serve.
Recipe Notes

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

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

Drunk Monkey Garlic & Mushroom Pork Chops
Drunk Monkey Garlic & Mushroom Pork Chops
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This is from a good friend and I trust her recipes, and this is delicious, I made this on 14 Oct 2017. The red wine imparts a nice flavor in the chops and the sauce. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 5 minutes
Cook Time
6-8 hours
Servings Prep Time
4 servings 5 minutes
Cook Time
6-8 hours
Drunk Monkey Garlic & Mushroom Pork Chops
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This is from a good friend and I trust her recipes, and this is delicious, I made this on 14 Oct 2017. The red wine imparts a nice flavor in the chops and the sauce. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 5 minutes
Cook Time
6-8 hours
Servings Prep Time
4 servings 5 minutes
Cook Time
6-8 hours
Ingredients
Servings: servings
Instructions
  1. You can use standard bone in or boneless pork chops for this. I used 4 thick cut (1 1/2 to 2 inches thick, 350 to 430 grams each) boneless loin chops, read Variant 1 listed below in the Recipe Notes if you want to use these.
  2. Place the pork chops in your slow cooker, top the chops with the mushrooms and garlic.
  3. Mix together the wine and soup, pour over the chops. (This photo is from about an hour into cooking.)
  4. Cover and cook on Low setting for 6 to 8 hours. Check for tenderness at 6 hours, if tender they are ready to be served, if not tender to your liking, continue cooking and keep checking every hour. Serve with mashed potatoes and a vegetable for a complete meal.
Recipe Notes

For the pork chops I used the thick cut loin chops, 4 of them were 200 Baht. For 4 servings, this is about $1.47 per serving.

Shortcut: Condensed Cream of Mushroom Soup.

Variant: 1. Use thick cut boneless loin chops or any chops thicker than 1 inch, if you want to use these, first, pound each chop with a needle tenderizer, two, you may need to extend the cooking time for tender chops but you do risk drying them out as well, so keep checking tenderness from 6 hours on. 2. Use mushrooms you like or have available. I used Buna (brown) Shimeji, but other good choices would be White Shimeji, Shiitake, white or brown button, or even King Oyster. Regular oyster and wood ear mushrooms probably not a good idea.

Provided by Slow Cooker Kitchen and the link to this recipe is here. You have to scroll down to find this recipe.
United States.

Breakfast Casserole II
Breakfast Casserole II
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Sounds really good, would be perfect when having house guests stay over. This is basically a make with what you have on hand recipe or if you do not like a particular ingredient, swap it out for something you like. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
8 servings 10 minutes
Cook Time
1 hour
Breakfast Casserole II
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Sounds really good, would be perfect when having house guests stay over. This is basically a make with what you have on hand recipe or if you do not like a particular ingredient, swap it out for something you like. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
8 servings 10 minutes
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 190 C. Lightly butter a 9x13 baking dish.
  2. Spread out the has browns in an even layer in the baking dish, then spread out the spinach over the potatoes. Next spread out the onion, mushrooms, and bell pepper evenly in the dish.
  3. In a mixing bowl, whisk together the eggs and milk, stir in the garlic, salt and pepper as desired, then mix in the cheese. Pour mixture into the baking dish. Cover with foil and bake for 1 hour.
  4. Remove the dish from the oven, sprinkle on the diced tomato and jalapeno, place the avocado slices on the top.
  5. Serve.
Recipe Notes

The cheese is the only costly item used here, figure 170 Baht for the cheese. For 8 servings, this is about 63 cents per serving.

Shortcut: Hash Brown Potatoes.

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

Mushroom Rice II
Mushroom Rice II
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Sounds very nice and would be a great change up from everyday white rice. This can be a side, or a main dish for a light meal. On my to cook list.
Servings Prep Time
4-8 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-8 servings 10 minutes
Cook Time
20 minutes
Mushroom Rice II
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Sounds very nice and would be a great change up from everyday white rice. This can be a side, or a main dish for a light meal. On my to cook list.
Servings Prep Time
4-8 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-8 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Quickly rinse then slice the mushrooms, not too thin though. If using Shiitake, remove the stems and just use the caps.
  2. Heat 2 tablespoons of oil in a large pot over medium high heat, when hot, add half of the mushrooms, season with salt and pepper as desired and cook until browned, stirring often, then remove from the pot and set aside.
  3. Same pot, add another 1 tablespoon of oil plus butter. When the butter is melted add the garlic and onions, cook for about 30 seconds then add the remaining mushrooms and cook for about 5 minutes or until lightly browned and the bottom of the pot is brown as well, don't worry about that, that is flavor we are going to use.
  4. Add a splash of the stock to the pot and scrape up the brown from the bottom, when the bottom is clean and the brown bits are mixed into the liquid, add the rice and mix in, then add the rest of the stock.
  5. Cover the pot with a lid and bring to a simmer, then reduce the heat to low. Cook for 15 minutes or until there is no liquid, til the pot to verify this.
  6. Remove from the stove, have the already cooked mushrooms and the spring onion ready, quickly remove the lid, dump in the cooked mushroom then the spring onion, and place the lid back on and let this sit for 10 minutes.
  7. Fluff rice with a spoon, and optionally stir in more butter if desired. Serve.
Recipe Notes

I will price this next time I get a load of mushrooms. I will say fair cost for now. This should be 4 servings as a main dish for a light meal, and 8 servings as a side dish.

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

Creamy Skillet Chicken
Creamy Skillet Chicken
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Sounds delicious, on my to cook list. This recipe comes together fast so you will want all your ingredients ready.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30 minutes
Creamy Skillet Chicken
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Sounds delicious, on my to cook list. This recipe comes together fast so you will want all your ingredients ready.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Cook the egg noodles in a pot of salted water until tender, drain, keep warm. Toss occasionally to prevent them from sticking.
  2. Add the flour to a shallow dish, season with salt and pepper as desired. Coat each piece of chicken with the flour on both sides, shake off the excess and set aside.
  3. In a large heavy bottomed non stick pan, heat 3 tablespoons of oil, when hot, add the chicken and cook until golden brown on the bottom, about 3 minutes. Just let them cook, no need to fiddle with them. Turn them over and cook the other side until golden brown, about 3 minutes. Remove the chicken to a plate and set aside.
  4. Add the remaining tablespoon of oil to the same pan and add the mushrooms and cook stirring once in a while until they just start to brown and release their liquid, about 5 minutes then add the garlic and stir until the garlic is fragrant, about 30 seconds.
  5. Now add the Cream cheese and stir until melted, then stir in the cream and milk and season with salt and pepper as desired. Add the chicken back to the pan, cover and simmer for 7 to 10 minutes. Turn the chicken over and simmer for another 7 to 10 minutes or until juices run clear. Place the warm egg noodles, heat them again if needed, on a serving tray or in a baking dish. Place the chicken on top of the noodles.
  6. Add the spinach to the same pan, cover until wilted, about 5-6 minutes, stir and mix into the sauce and season with salt and pepper as desired. Pour the sauce over the chicken and noodles, serve with a vegetable on the side.
Recipe Notes

Figure 70 Baht for 4 chicken breasts, and about 75 Baht for the Cream cheese. For 4 servings, this is about $1.07 per serving.

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