Chicken Thighs (Slow Cooker)
Chicken Thighs (Slow Cooker)
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Sounds very easy and very good. On my to cook list.
Servings Prep Time
4 servings 15 minutes
Cook Time
6 hours
Servings Prep Time
4 servings 15 minutes
Cook Time
6 hours
Chicken Thighs (Slow Cooker)
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Sounds very easy and very good. On my to cook list.
Servings Prep Time
4 servings 15 minutes
Cook Time
6 hours
Servings Prep Time
4 servings 15 minutes
Cook Time
6 hours
Ingredients
Servings: servings
Instructions
  1. For the chicken, quarters will provide the largest thighs, simply separate from the legs, freeze the legs for another dish. Leave skin on and bone, trim any fat.
  2. To your slow cooker, add the ketchup, soy sauce, honey, garlic, ginger, Sriracha sauce, and lime juice, whisk together.
  3. Heat the oil in a large non stick pan on medium heat.
  4. Season the chicken with salt and pepper, and when the pan is hot, add to the pan, work in batches if needed, cook on each side for about 3-4 minutes to get a nice brown on each side, as they are cooked, place in your slow cooker.
  5. Once all the chicken is added to the slow cooker, move the pieces around to coat them all.
  6. Set your slow cooker to Low setting for 6 hours and cover. Do not open the lip until 6 hours have passed. Set to Warm setting until you are ready to serve.
  7. Serve with hot cooked rice and garnish with cilantro.
Recipe Notes

I will price this when I pick up 6 quarters and work it out from there, for now I will say low cost.

Shortcut: Cilantro Lime Rice.

Variant: 1. Use Cilantro Lime Rice in place of plain white rice to serve.

Adapted from an internet recipe.

Omurice (오므라이스)
Omurice (오므라이스)
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This sounds good, and is a first for me to have Korean writing on the site as well, which is always cool to add the other languages. This is a fried rice dish inside an omelet. Originating in Japan then spread to other Asian countries. The main flavoring, ketchup 🙂
Servings Prep Time
2 servings 20 minutes
Servings Prep Time
2 servings 20 minutes
Omurice (오므라이스)
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This sounds good, and is a first for me to have Korean writing on the site as well, which is always cool to add the other languages. This is a fried rice dish inside an omelet. Originating in Japan then spread to other Asian countries. The main flavoring, ketchup 🙂
Servings Prep Time
2 servings 20 minutes
Servings Prep Time
2 servings 20 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large non stick skillet on medium heat with 2 tablespoons of oil, when hot, add the onion, spring onion, carrot, and pork. Stir fry until the pork is cooked through and the onion is soft, then stir in the soy sauce and season with salt and pepper as desired.
  2. Add the rice, stirring to break up any clumps until it is mixed well, then add the ketchup, taste, and season with salt and pepper as desired. Transfer to a bowl.
  3. Same pan, heat a small amount of olive oil, while the oil is heating, break two eggs into a small bowl, whisk with a fork and add a pinch of salt and pepper if desired. Add the eggs to the hot pan and swirl them around to cover the bottom of the pan.
  4. When the bottom is set and the top of the eggs are a bit runny, turn off the heat and spoon in half of the rice mixture down the center of the eggs.
  5. Fold over both sides and and slide the omelet to the side of the pan, then flip onto a plate. Repeat the process for the second omelet.
  6. Drizzle some ketchup on the top of each and serve.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Meatballs & Gravy II
Meatballs & Gravy II
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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
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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.

Slow Cooker Meatloaf
Slow Cooker Meatloaf
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This does sound like a good way to prepare this, and a lot less heat in the kitchen as well. I will make this and report my findings. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
6 hours
Servings Prep Time
6-8 servings 10 minutes
Cook Time
6 hours
Slow Cooker Meatloaf
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This does sound like a good way to prepare this, and a lot less heat in the kitchen as well. I will make this and report my findings. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
6 hours
Servings Prep Time
6-8 servings 10 minutes
Cook Time
6 hours
Ingredients
For the Glaze
Servings: servings
Instructions
  1. In a small bowl, mix together all the Glaze ingredients, set aside.
  2. Grease your slow cooker insert with butter.
  3. In the slow cooker insert, mix together the eggs, milk, breadcrumbs, onion, and sage. Add the beef and mix well, use your hands for this. Once mixed, shape into loaf in the center of the insert, with about a 1 finger width of space on the sides of the insert. There, wasn't that easy, and no mixing bowl to wash.
  4. Spoon the glaze over the top of the loaf.
  5. Cook on Low setting for 6 hours.
  6. Slice and serve with mashed potatoes and a vegetable for a complete meal. Think meatloaf sandwiches for leftovers.
Recipe Notes

Figure about 200 Baht for the beef. For 6 servings this is about 98 cents per serving.

Shortcut: Breadcrumbs.

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

Sriracha Meatloaf Sandwiches
Sriracha Meatloaf Sandwiches
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Sounds good as a sandwich or even as a meatloaf. On my to cook list.
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Sriracha Meatloaf Sandwiches
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Sounds good as a sandwich or even as a meatloaf. On my to cook list.
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Ingredients
For Serving
Servings: servings
Instructions
  1. Preheat your oven to 190 C and line a baking sheet with parchment paper. Mix together the Sriracha and ketchup in a small bowl, set aside.
  2. In a large mixing bowl, add the ground meats, shredded onion, carrot, parsley, garlic, parsley, panko, egg, and salt and pepper as desired, mix together with a large spoon until just combined. Add 1/2 cup of the ketchup mixture and mix that in, use your hands for this.
  3. Divide the meat mixture into 4 portions, place each portion onto the parchment paper and shape 1 inch high in either a square or circle. Spread 1 tablespoon of ketchup mixture on each patty and bake for 20 minutes.
  4. Toast the sandwich rolls or one side of each slice of bread if using that. Assemble the sandwiches as, spread mayo on each slice of bread or roll, then lettuce leaves, meatloaf burger, another spoon of ketchup sauce, then onion and tomato, top with remaining bread or roll, serve.
Recipe Notes

Figure about 100 Baht/500 grams for beef and 60 Baht/500 grams for pork. For 4 servings, this is about $1.18 per serving.

Adapted from an internet recipe.

Bacon Ranch Meatloaf
Bacon Ranch Meatloaf
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This sounds tasty indeed! Definitely on my to cook list! You need a large slow cooker for this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8-10 servings 25 minutes
Cook Time
7 hours, 15 minutes
Servings Prep Time
8-10 servings 25 minutes
Cook Time
7 hours, 15 minutes
Bacon Ranch Meatloaf
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This sounds tasty indeed! Definitely on my to cook list! You need a large slow cooker for this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8-10 servings 25 minutes
Cook Time
7 hours, 15 minutes
Servings Prep Time
8-10 servings 25 minutes
Cook Time
7 hours, 15 minutes
Ingredients
Servings: servings
Instructions
  1. In a large bowl, mix together the eggs, torn bread, salt, and pepper, and let sit for 20 minutes.
  2. After 20 minutes, add the ketchup, onion, and ranch dressing, and mix together. Then add the beef and mix well, use your hands for this.
  3. Place in your slow cooker and pack down and smooth out, add ketchup to the top to your liking.
  4. Cover and cook on High setting for 15 minutes, then switch to Low setting for 7 hours.
  5. Top with crumbled bacon and serve with mashed potatoes and a vegetable for a complete meal.
Recipe Notes

Figure about 300 Baht for 1 1/2 kilos of beef. For 8 servings, this is about $1.10 per serving, very reasonable.

Shortcut: Ranch Dressing Mix.

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

Mississippi Comeback Sauce
Mississippi Comeback Sauce
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Odd name for sure, originates from Jackson, Mississippi, and actually sounds quite good. Dipping sauce for BBQ meats, fries, spread for sandwiches, or even as a salad dressing.
Servings
2 cups
Servings
2 cups
Mississippi Comeback Sauce
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Odd name for sure, originates from Jackson, Mississippi, and actually sounds quite good. Dipping sauce for BBQ meats, fries, spread for sandwiches, or even as a salad dressing.
Servings
2 cups
Servings
2 cups
Ingredients
Servings: cups
Instructions
  1. Mix all ingredients well and store in refrigerator overnight. It needs to sit to let the flavors blend.
Recipe Notes

Low cost.

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

Hot Dog ‘n’ Bean Casserole
Hot Dog ‘n’ Bean Casserole
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Sounds great. Key thing is quality hot dogs. There is good Thai brands, imports are available in larger cities as well. To keep the costs down, go with a good Thai brand. Only five ingredients. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 10 minutes
Cook Time
30-35 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
30-35 minutes
Hot Dog ‘n’ Bean Casserole
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Sounds great. Key thing is quality hot dogs. There is good Thai brands, imports are available in larger cities as well. To keep the costs down, go with a good Thai brand. Only five ingredients. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 10 minutes
Cook Time
30-35 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
30-35 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 190 C. Grease Coat an 8 inch square baking dish lightly with butter.
  2. In a large bowl, combine all ingredients except the cheese, mix well then pour into the baking dish.
  3. Cover tightly with foil and bake for 20-25 minutes or until heated through. Remove foil, sprinkle the cheese on and bake 10 more minutes or until the cheese melted and just starting to brown.
  4. Serve with your favorite hotdog condiments, such as diced onion, dill relish, or even yellow mustard.
Recipe Notes

I will price this when I purchase the good quality hotdogs. I will estimate this is low cost for now.

Shortcut: Baked Beans.

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

Secret Ingredient Burgers
Secret Ingredient Burgers
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Not sure how I found this recipe, but it makes sense. Fish sauce is the secret ingredient. I will certainly try this one. Link to the shortcut is listed in the Recipe Notes section.
Servings
4 servings
Servings
4 servings
Secret Ingredient Burgers
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Not sure how I found this recipe, but it makes sense. Fish sauce is the secret ingredient. I will certainly try this one. Link to the shortcut is listed in the Recipe Notes section.
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. In a large bowl, add the beef, fish sauce, and Worcestershire sauce. Using a fork or your hands, mix gently until just combined, do not over mix or you get a tougher burger.
  2. Divide the mixture into 4 sections and using your hands, form into patties and place them on a baking sheet lined with foil. Do not pack the beef too tightly or compact it as this will result in tough burgers. Using your thumb, form a slight indent into the center of each patty. Cover the tray with plastic and refrigerate for at least half an hour, or up to a day.
  3. When ready to cook, remove the burgers from the fridge. Heat a heavy bottomed skillet over high heat until quite hot, cast iron would be perfect. Add the butter or oil. Season the burgers with a sprinkle of salt (this helps form a nice crust) and place gently in the pan. They should sizzle violently if the pan is hot enough.
  4. Cook, flipping every couple of minutes until desired doneness. 10-12 minutes for well done, less if you prefer medium/rare. Do not overcook or the burgers will dry out. Also, do not press down on the burgers while cooking or poke them or pierce them in any way, just let them cook in peace until nicely browned all over.
  5. If using cheese, add on the top a minute before you remove from the pan.
  6. Remove the patties from the pan to a plate to rest just for a couple of minutes, meanwhile return the pan to the heat and place your sliced buns in (cut side down) to toast for a bit and soak up all the lovely juices left in the pan from the burgers.
  7. Assemble the burgers with toppings of your choice. Enjoy.
Recipe Notes

Figure about 150 Baht for 750 grams of good beef. For 4 servings, this is about $1.10 per serving.

Shortcut: Hamburger Buns.

Adapted from an internet recipe.

Traditional Roast Beef Hash
Traditional Roast Beef Hash
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I have made this countless times when growing up, probably weekly for years, but we used venison for this. Key thing here is equal amounts of beef and potatoes with an onion or two thrown in. Servings, prep, and cook times are approximate for now until I make this here using an electric meat grinder.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Traditional Roast Beef Hash
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Rating: 5
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I have made this countless times when growing up, probably weekly for years, but we used venison for this. Key thing here is equal amounts of beef and potatoes with an onion or two thrown in. Servings, prep, and cook times are approximate for now until I make this here using an electric meat grinder.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Cut the beef, regardless of how you cooked it into chunks that fit in the hopper of your grinder. Cut the potatoes into quarters and for big potatoes, cut the quarters in half as well. Cut the onion(s) into quarters and cut each piece in half.
  2. Run everything through your grinder, chuck of beef, potato, onion, until everything is ground.
  3. Heat the cooking oil, bacon fat would be perfect, in a large frying pan, preferably a cast iron, on medium high to high heat.
  4. Add the hash to the frying pan so that a half an inch of hash covers the bottom of the pan. If you have more hash to cook, do so in separate batches. Brown the hash, stirring only infrequently at first to make sure that the hash has an opportunity to brown well.
  5. As you cook the hash, add pinches of salt and fresh ground pepper. Do this a couple of times with each batch of hash. Cook for at least 10 minutes and until the hash is well browned. Serve with ketchup, important.
Recipe Notes

The beef would cost about 100 Baht/500 grams, for 4 servings, this is 75 cents per serving.

Been making this for many years.