Persian Dill Rice (Rice Cooker)

Persian Dill Rice (Rice Cooker)
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Sounds like a great alternative to plain white rice, I will have to make this.
Servings Prep Time
3-4 servings as a side 5 minutes
Cook Time
20-30 minutes
Servings Prep Time
3-4 servings as a side 5 minutes
Cook Time
20-30 minutes
Persian Dill Rice (Rice Cooker)
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Sounds like a great alternative to plain white rice, I will have to make this.
Servings Prep Time
3-4 servings as a side 5 minutes
Cook Time
20-30 minutes
Servings Prep Time
3-4 servings as a side 5 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings as a side
Instructions
  1. Add everything except the water to your rice cooker, mix together to coat the rice with oil and everything is mixed in well.
  2. Stir in the water, cover, and press Cook. When the cooker switches to Warm, open, fluff with a fork and serve as a side dish.
Recipe Notes

Low cost.

Variant: 1. Add 1/2 teaspoon of chicken stock powder to the first items added to the cooker.

Adapted from an internet recipe.

Bread Chicken Spring Rolls

Bread Chicken Spring Rolls
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I have no idea what country this originated in, but it sounds good and I will have to give this a try.
Servings Prep Time
10 spring rolls 30 minutes
Cook Time
15 minutes
Servings Prep Time
10 spring rolls 30 minutes
Cook Time
15 minutes
Bread Chicken Spring Rolls
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I have no idea what country this originated in, but it sounds good and I will have to give this a try.
Servings Prep Time
10 spring rolls 30 minutes
Cook Time
15 minutes
Servings Prep Time
10 spring rolls 30 minutes
Cook Time
15 minutes
Ingredients
For the Chicken Stuffing
Servings: spring rolls
Instructions
For the Stuffing
  1. Heat the oil in a wok or non stick pan and add the garlic and ginger, when fragrant, add the white spring onion and green chilies, stir fry until the onion and chili are softened, then add the chicken, black pepper, and salt and stir fry to mix together.
  2. Add the carrot, bell pepper, cabbage, soy sauce, sugar, vinegar, and the green part of the spring onion, stir well on high heat for 30 seconds and remove to a bowl and set that aside until it cooled.
To Assemble
  1. Take a slice of bread and lay it on a flat surface, with a rolling pin, roll the bread into a thin flat slice.
  2. Spread some mayo on the slice, place about 2 teaspoons of the chicken stuffing on the edge of the slice nearest you, then tightly roll the bread slice away from you, you can use water to make the last edge stick together. Place on a plate, seam side down. Repeat for remaining slices.
  3. Heat a non stick pan with a splash of cooking oil on medium heat, and fry the spring rolls, turning often until golden brown.
  4. Serve.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Ranch Dressing Mix II

Ranch Dressing Mix II
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This is another shortcut to make Ranch Dressing Mix, used either as the packet mix for slow cookers, casseroles, etc, or as a salad dressing, this is a no salt version.
Prep Time
2 minutes
Prep Time
2 minutes
Ranch Dressing Mix II
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This is another shortcut to make Ranch Dressing Mix, used either as the packet mix for slow cookers, casseroles, etc, or as a salad dressing, this is a no salt version.
Prep Time
2 minutes
Prep Time
2 minutes
Ingredients
Servings:
Instructions
  1. Add all ingredients to a a small mason jar, shake to mix, store sealed until use.
  2. To use as a dry mix in other recipes, use 1 tablespoon of mix for each packet called for in a recipe.
  3. To use as a salad dressing, mix 1 tablespoon of dry mix into 1/3 cup mayo.
Recipe Notes

Adapted from an internet recipe.

Pasta all’amatriciana

Pasta all’amatriciana
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This dish originates in the town of Amatrice in Italy. Originally a peasant dish made with simple ingredients.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Pasta all’amatriciana
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This dish originates in the town of Amatrice in Italy. Originally a peasant dish made with simple ingredients.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat olive oil in a large skillet over medium heat. Cook the pancetta and red pepper flakes until lightly browned, 4-5 minutes. Add the wine, scraping the bottom of the pan to gather any browned bits until wine is nearly all evaporated, about 3 minutes.
  2. Add tomatoes and bring to a simmer, season with black pepper, reduce heat to low and simmer 15-20 minutes, stirring occasionally, until sauce thickens.
  3. While sauce is simmering, bring a large pot of salted water to boil. Cook pasta until just tender. Using tongs, transfer cooked pasta to the sauce and about ¼ cup of pasta water, stirring quickly until incorporated. If the sauce is too thick, add a bit more of the pasta water.
  4. Remove from heat and stir in cheese. Season to taste with salt and pepper and serve.
Recipe Notes

Figure about 100 Baht for the bacon, on average, there is plenty of choices. For 4 servings, this is about 75 cents per serving.

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

Longanisa (Filipino Sweet Sausage)

Longanisa (Filipino Sweet Sausage)
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This is a popular sausage in the Philippines but originates from Spain. Can stuff in hog casings or just make patties. Not sure how many patties this would make, I will edit this after I make this.
Prep Time
2-24 hours
Cook Time
10-20 minutes
Prep Time
2-24 hours
Cook Time
10-20 minutes
Longanisa (Filipino Sweet Sausage)
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This is a popular sausage in the Philippines but originates from Spain. Can stuff in hog casings or just make patties. Not sure how many patties this would make, I will edit this after I make this.
Prep Time
2-24 hours
Cook Time
10-20 minutes
Prep Time
2-24 hours
Cook Time
10-20 minutes
Ingredients
Servings:
Instructions
  1. Put all the ingredients in a bowl (except the casings) and mix well until fully combined. Cover bowl with a plastic wrap, let it marinate in the fridge for at least 2 hours or overnight.
  2. If stuffing in a casing, twist the casing about every 2-3 inches and tie off. If making patties, scoop up some meat mixture and roll into a ball and flatten to a circle about 3-4 inches across and just under 1/2 inch thick, place between wax paper or foil sheets. For casings or patties, place in the fridge overnight before freezing to let them dry out a bit.
  3. To cook the links, place uncut sausages in a pan, prick each link 1-2 times then add water to the pan about half way up on the sausage and cook on medium heat. Cook until the water is nearly all gone and turn the sausages occasionally. To cook the patties just heat a splash of olive oil in a pan and add the patties, cook one side until golden brown then flip and cook the other side, about 5-7 minutes per side.
Recipe Notes

Go with pork should and grind the meat yourself, this would be about 60 Baht/600 grams. The pork fat would cost about 20 Baht/250 grams. Overall this would be low cost.

Adapted from an internet recipe.

Unstuffed Cabbage Roll Skillet I

Unstuffed Cabbage Roll Skillet I
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It has been probably 5 years since I had cabbage rolls, and they were delicious! Here is a cheater recipe, no need to boil the cabbage leaves or roll anything, just make on the stove top in a large skillet. I have not tried this yet but it sounds really good and I will give my remarks after I make this. The recipe is normally made with beef but feel free to use pork or chicken. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 people 15 minutes
Cook Time
45 minutes
Servings Prep Time
6-8 people 15 minutes
Cook Time
45 minutes
Unstuffed Cabbage Roll Skillet I
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It has been probably 5 years since I had cabbage rolls, and they were delicious! Here is a cheater recipe, no need to boil the cabbage leaves or roll anything, just make on the stove top in a large skillet. I have not tried this yet but it sounds really good and I will give my remarks after I make this. The recipe is normally made with beef but feel free to use pork or chicken. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 people 15 minutes
Cook Time
45 minutes
Servings Prep Time
6-8 people 15 minutes
Cook Time
45 minutes
Ingredients
Servings: people
Instructions
  1. In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender. Add the garlic and continue cooking for 1 minute. Drain off any fat.
  2. Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender, add reserved tomato juice as needed. Serve.
Recipe Notes

Ground beef can be 200 Baht/kilo. For this dish, that is your most expensive item, if using minced pork, you can almost cut the cost in half. For 6 servings this would be about 98 cents per serving.

Shortcut: Tomato Sauce.

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

Pan Fried Vietnamese Pork Chops

Pan Fried Vietnamese Pork Chops
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Sounds really good and is a must try for me! Since there is no real butcher shops where I live, so I will go with some loin cut into thick steaks and try that.
Servings Prep Time
4 servings 30 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
10 minutes
Pan Fried Vietnamese Pork Chops
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Sounds really good and is a must try for me! Since there is no real butcher shops where I live, so I will go with some loin cut into thick steaks and try that.
Servings Prep Time
4 servings 30 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Whisk together the shallot, fish sauce, vinegar, brown sugar, and pepper in a small bowl. Using a sturdy fork or a needle tenderizer, poke holes all over in the meat part of the chop and place them in a baking dish in one layer. Pour the marinade over the top of the chops and flip them to coat. Marinate for 30 minutes on the counter top, flipping the chops occasionally OR you can cover and place in the fridge for up to 24 hours for a more marinated chop, again, flipping occasionally.
  2. Remove the chops from the baking dish and scrape the marinade off the chops and reserve the marinade to make the sauce.
  3. Heat a large non stick pan to medium heat with a splash of olive oil, once heated, place the chops in (cooking in batches) and fry for 4-5 minutes each side, the juices should run clear to indicate cooked through. Remove from the pan and let rest for 10 minutes to allow the juices to soak back into the chops.
  4. In a saucepan add the marinade and heat that to a boil, stirring, until it is reduced to 1/4 of what you started with, about 5 minutes.
  5. Serve the chops with the sauce over the top and freshly squeezed lime juice with rice on the side.
Recipe Notes

For the pork, all I can price this with for now is pork loin. Pork loin is about 118 Baht/kilo, going with that in order to cut thick steaks from, for 4 servings, this is about 87 cents per serving.

Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.

Baked Salmon

Baked Salmon
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Rating: 5
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This is wonderful! I made this on 22 Nov 2016 and was an instant two thumbs up from my Thai wife. Excellent marinade as written, recipe followed as written, no changes needed, and after baking, spoon the oil on some pasta for a great meal.
Servings Prep Time
4 servings 1 hour
Cook Time
15-20 minutes
Servings Prep Time
4 servings 1 hour
Cook Time
15-20 minutes
Baked Salmon
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Rating: 5
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This is wonderful! I made this on 22 Nov 2016 and was an instant two thumbs up from my Thai wife. Excellent marinade as written, recipe followed as written, no changes needed, and after baking, spoon the oil on some pasta for a great meal.
Servings Prep Time
4 servings 1 hour
Cook Time
15-20 minutes
Servings Prep Time
4 servings 1 hour
Cook Time
15-20 minutes
Ingredients
Servings: servings
Instructions
  1. In a bowl, add the olive oil, garlic, basil, parsley, salt, pepper, and lemon juice. Mix to make the marinade. Place the salmon fillets in a shallow flat dish, pour marinade over the top of them and place in the fridge, turning the fillets occasionally.
  2. Preheat your broiler or if you are using a counter top oven (like me) use the top coil and heat to about 230 C (450 F) or so.
  3. Using a baking dish, glass would be perfect, place fillets in the dish and pour the marinade over the fish.
  4. Broil or bake for 5-7 minutes then flip fillets over, when the fish flakes with a fork easily, it is done.
  5. Serve. A salad, pasta, or vegetables on the side would be perfect side dishes.
Recipe Notes

I bought 4 fillets, Norwegian import, 69 Baht for 140 to 160 gram fillets. I figured the servings as 1 fillet per serving. For 69 Baht per fillet, this is about $2.03 per serving. High cost but I think ok for a once in a while meal.

Adapted from an internet recipe.

Swiss & Ham Casserole

Swiss & Ham Casserole
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This sounds really good. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
30 minutes
Swiss & Ham Casserole
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This sounds really good. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 190 C, lightly grease a 9x13 baking dish with butter.
  2. Heat a pot of water to boiling, add the egg noodles or pasta and cook until just done, about 5 minutes. Drain and set aside.
  3. In a large bowl, mix the soup, milk, and water, then mix in the noodles, ham, and cheese, season with black pepper to your liking. Pour this into the baking dish and top with the dry stuffing. Bake uncovered for 30 minutes or until the casserole is bubbling and browned on top. Remove from oven and let rest 10 minutes, serve. Steamed broccoli or asparagus as a side would complete this meal.
Recipe Notes

The cheese will cost about 180 Baht for a 250 gram block of New Zealand import cheese, brand is Mainland. The ham slices, 2 thick slices was about 100 Baht from Makro. If you make the soup yourself, as well as the seasoned stuffing, you get more savings. For the cheese and ham, 6 servings, this is about $1.33 per serving.

Variants, keep in mind adding variants will also increase the cost as well. Add sliced fresh mushrooms, peas, pea pods, or even baby corn chopped into 1 inch pieces.

Shortcuts: Condensed Cream of Mushroom Soup, Seasoned Stuffing.

Adapted from an internet recipe.

Creamy Chicken Cordon Bleu Casserole II

Creamy Chicken Cordon Bleu Casserole II
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Another version of this casserole, home made sauce is used as well as sliced items instead of cubed. On my to cook list.
Servings Prep Time
8 servings 20 minutes
Cook Time
35 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
35 minutes
Creamy Chicken Cordon Bleu Casserole II
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Another version of this casserole, home made sauce is used as well as sliced items instead of cubed. On my to cook list.
Servings Prep Time
8 servings 20 minutes
Cook Time
35 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
35 minutes
Ingredients
For the Casserole
For the Sauce
For the Topping
Servings: servings
Instructions
  1. Preheat oven to 180 C. Lightly grease a 9x13 baking dish with butter. Place the shredded chicken on the bottom of the dish, next place the ham slices, the Swiss cheese over the ham.
  2. For the sauce, over medium heat, melt the butter in a large sauce pan. Whisk in the flour until smooth. Continue to whisk mixture while slowly adding milk, whisk until sauce thickens, about 10 minutes. Add lemon juice, brown mustard, paprika, and black pepper. Bring sauce to a low simmer again, whisk continuously. Once it has reached desired thickness, remove from heat and pour sauce evenly over the casserole.
  3. For the topping: In a small sauce pan, melt the butter and stir in panko breadcrumbs, garlic, parsley, and black pepper. Sprinkle topping mixture over the top of the casserole.
  4. Bake for 35 minutes until topping is golden brown. Let res for 5-10 minutes before cutting and serving. Any green veggy on the side would go perfect with this dish.
Recipe Notes

Chicken will cost about 32 Baht/500 grams. Swiss cheese will cost 180 Baht/block of 250 grams, slice it thin. The ham will cost about 75 Baht. This comes out to about $1.05 per serving for 8 servings. This is a far price for a great meal.

Adapted from an internet recipe.