Whole Duck (Pressure Cooker)
Whole Duck (Pressure Cooker)
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Using the same idea that the pressure cooker produced an outstanding juicy and tender chicken, my wife suggested using it for duck. We sent our brother in law to a local duck farm two days ago and he brought back 2 small ducks, yesterday, 18 Feb 2018, he slaughtered the ducks, plucked them, and sort of cleaned them, and delivered the two ducks to us. I did the final cleaning and prep for the pressure cooker. And oh my, what a tender and juicy duck as well, absolutely delicious! Follow the safety precautions for you type of pressure cooker.
Servings Prep Time
8 servings 10 minutes
Cook Time
25 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
25 minutes
Whole Duck (Pressure Cooker)
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Using the same idea that the pressure cooker produced an outstanding juicy and tender chicken, my wife suggested using it for duck. We sent our brother in law to a local duck farm two days ago and he brought back 2 small ducks, yesterday, 18 Feb 2018, he slaughtered the ducks, plucked them, and sort of cleaned them, and delivered the two ducks to us. I did the final cleaning and prep for the pressure cooker. And oh my, what a tender and juicy duck as well, absolutely delicious! Follow the safety precautions for you type of pressure cooker.
Servings Prep Time
8 servings 10 minutes
Cook Time
25 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
25 minutes
Ingredients
Servings: servings
Instructions
  1. For those in Asia, any fowl will have feet and head still attached.
  2. Prep the duck by cutting off the feet, head, and neck. Clean the inside and out with running water, clean the inside well. Make sure the heart and liver are removed as well, and clean the gizzard as well if that is not done.
  3. Beat the lemongrass with a pestle or meat tenderizer, make two bundles and tie each into an overhand knot, place a bundle in each duck, then place a handful of lime leaves in each duck.
  4. If using the feet, use a cleaver and chop off the toes, and if using the head, chop off bill, yes, I know that sounds weird. Wash the feet, heads, necks, and gizzards. These will go in the pressure cooker. For the hearts and livers, set those aside, those do not go in the pressure cooker. (I boiled the hearts and livers for a snack while cooking the ducks.)
  5. Place the ducks in the pressure cooker along with the heads, necks, feet, and gizzards. Toss in the chopped onion. Add water as need, it does not need to cover the ducks, but keep the pot 2/3 or less full.
  6. Add the lid and lock in place, place weight (jiggler) on the top and turn on heat to high. Once the jiggler starts venting pressure and moving, start your time for 25 minutes.
  7. At 25 minutes, turn off the heat and move the pot to an unused burner and allow to release pressure naturally.
  8. One duck ready to serve. This was enjoyed with just a simple chili sauce for dipping and rice on the side. Figure 4 servings from one small duck.
Recipe Notes

Each small duck cost me 100 Baht, so 200 for both. for 8 servings, this is about 75 cents per serving, outstanding value for a very good meal!

Adapted from using pressure cooker times on the internet.

“I Don’t Care” Casserole
"I Don't Care" Casserole
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Have you ever been willing to cook for your family and asked what would you like? Normally if the response is "I don't care" then I cook something for myself and let the rest fend for themselves. This recipe seems like a good alternative and sounds tasty as well. Original recipe listed Velvetta cheese, which is basically plastic, I changed this up to use real cheese. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 5 minutes
Cook Time
30 minutes
"I Don't Care" Casserole
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Have you ever been willing to cook for your family and asked what would you like? Normally if the response is "I don't care" then I cook something for myself and let the rest fend for themselves. This recipe seems like a good alternative and sounds tasty as well. Original recipe listed Velvetta cheese, which is basically plastic, I changed this up to use real cheese. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 5 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C (350 F), get out a baking dish (I will verify the size when I make this).
  2. In a large mixing bowl, add all the ingredients, pour into your baking dish.
  3. Bake for 30 minutes or until the cheese is melted and the top is starting to brown.
  4. Remove from oven and let rest for 5 minutes, serve to your ungrateful family 😉
  5. Maybe next time when you ask, they will be more specific. Now if you ask what would you like for dinner and the family says "Kobe beef, Maine lobsters, and King crab" then fix this casserole, they will learn 😉
Recipe Notes

I will price this when I get ham again, right now I will say high cost and will calculate this after I gather the supplies.

Shortcut: Condensed Cheese Soup.

Variants: 1. Substitute ham for cooked and cubed chicken or turkey. 2. Omit the meat and just make a vegetable casserole.

Adapted from an internet recipe.

Slow Cooker Chicken & Rice Soup
Slow Cooker Chicken & Rice Soup
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Sounds really good, I like a good soup. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
6-8 hours
Servings Prep Time
4-6 servings 20 minutes
Cook Time
6-8 hours
Slow Cooker Chicken & Rice Soup
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Sounds really good, I like a good soup. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
6-8 hours
Servings Prep Time
4-6 servings 20 minutes
Cook Time
6-8 hours
Ingredients
Servings: servings
Instructions
  1. Rinse the rice and set aside.
  2. Heat the oil in a large non stick pan, when hot, add the onion, carrot, and celery and saute for about 8 minutes or so, until onion is translucent.
  3. Now add the rice, garlic, Italian seasoning, oregano, basil, and salt to the pan, saute for 3 minutes or until the garlic is fragrant.
  4. Pour the contents of the pan into your slow cooker, then add the chicken and broth, stir to mix everything together.
  5. Cover and set to Low setting and let cook for 6 to 8 hours, stirring every 2 hours.
  6. The soup is done when the chicken is cooked through, rice is fluffy and tender, and thickened a bit.
  7. Serve.
Recipe Notes

Chicken will cost about 30 Baht/500 grams. For 4 servings, this is about 23 cents per serving.

Shortcut: Italian Seasoning.

Adapted from an internet recipe.

Pork Ragu
Pork Ragu
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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 servings 20 minutes
Cook Time
4 hours
Servings Prep Time
6 servings 20 minutes
Cook Time
4 hours
Pork Ragu
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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 servings 20 minutes
Cook Time
4 hours
Servings Prep Time
6 servings 20 minutes
Cook Time
4 hours
Ingredients
For the Ragu
For the Garlic Butter Pasta
Servings: servings
Instructions
For the Ragu
  1. Heat 1 tablespoon of oil in a Dutch oven or heavy pot. While the pot is heating, in a large bowl, season the pork with the salt and pepper. Sear the pork on all sides, about a minute per side, remove from the pot and set aside.
  2. Heat the remaining oil in the pot and then add the sausage, break up the sausage with a spatula and cook until golden brown, about 4-5 minutes.
  3. To the pot, add the onion and carrot and cook for about 3 minutes, stirring often. Add the garlic and cook for 1 minute. Season with salt and pepper as desired and cook until the vegetables are soft, about 2 minutes.
  4. Stir in the white wine, tomato paste, brown sugar, tomatoes, thyme, oregano, bay leaves, and cheese rind if you have that. Mix together then add the meat back to the pot and stir in. Season with additional salt and pepper to your liking.
  5. Reduce heat to low and simmer for 3 hours, the meat should be fall apart tender and the sauce slightly thickened. Use two forks and shred the pork and stir into the sauce.
For the Garlic Butter Pasta
  1. In a large non stick pan on medium heat, add the butter, when melted, stir in the garlic and parsley and cook for 1 minute until the garlic is fragrant. Turn off the heat and add your cooked pasta and toss to evenly coat the pasta.'
  2. Serve the ragu over the pasta and garnish with Parmesan.
Recipe Notes

Figure 85 Baht for the pork shoulder and 50 Baht for the sausage, if you make the sausage yourself from pork shoulder, the cost would be much less. For 6 servings, this is about 67 cents per serving.

Shortcut: Italian Sausage.

Variant: 1. This screams of using a slow cooker to simmer the ragu.

Adapted from an internet recipe.

White Trash Hash
White Trash Hash
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This sounds very good, on my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30-40 minutes
White Trash Hash
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This sounds very good, on my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30-40 minutes
Ingredients
For the Hash
For the Sausage Gravy
Servings: servings
Instructions
For the Hash
  1. Heat the oil in a large cast iron skillet, when hot, add the hash browns and cook undisturbed for 5-10 minutes, then flip and cook 5 minutes more, until golden and crispy. Add onions and bell pepper and season with salt and pepper as desired and mix together. Cook until onions and bell pepper are tender, about 5 minutes. Then add the garlic and jalapeno and cook until fragrant, 1 minute.
  2. Sprinkle on the cheese and let that melt then mix in well.
  3. Use the back of a spoon and make for nests in the hash brown mixture, and crack an egg into each one and salt and pepper to taste. Cover and cook until the whites are set and yolk is still runny, about 8 minutes.
For the Sausage Gravy
  1. While the eggs are cooking, make the gravy. Cook the sausage in a medium size non stick skillet until browned and cooked through, sprinkle the flour on the cooked sausage, mix and cook one minute, then add the milk and bring to a boil then reduce to heat to a simmer and cook until thickened, about 5 minutes. Season with salt, pepper, and cayenne pepper to taste. Remove from heat.
To Serve
  1. Scoop up some hash with an egg and place on a plate, pour over some gravy, garnish with chopped chives if desired.
Recipe Notes

Over all, low cost.

Shortcuts: Italian Sausage, Hash Browns.

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

Crawfish Etoufé
Crawfish Etoufé
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Crawfish, Crayfish, or Crawdads, regardless of the name they are farmed in Thailand but are hard to locate as there is only a few farms. For those that have not enjoyed these little bites, they are small, and the tails taste very much like lobster, which they are related to. When I was growing up, we lived about 1 mile from Lake Michigan, we gathered them up each year and just boiled them, tasty. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 20 minutes
Cook Time
30-60 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
30-60 minutes
Crawfish Etoufé
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Rating: 5
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Crawfish, Crayfish, or Crawdads, regardless of the name they are farmed in Thailand but are hard to locate as there is only a few farms. For those that have not enjoyed these little bites, they are small, and the tails taste very much like lobster, which they are related to. When I was growing up, we lived about 1 mile from Lake Michigan, we gathered them up each year and just boiled them, tasty. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 20 minutes
Cook Time
30-60 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
30-60 minutes
Ingredients
Servings: servings
Instructions
  1. This can be made with shrimp or crawfish. For shrimp just peel, remove heads, tails, and de-vein. For crawfish use the tails only, peeled. For those of you new to making stock, save either the shrimp heads and peels or for using crawfish retain the rest of the crawfish, freeze for latter use to make a stock or to make your stock for this recipe.
  2. Heat the oil in a large pot, then add the onion, spring onion, and carrot. Cook until the onion is soft.
  3. Add the soup and mix, let the soup heat up to bubbly for a few seconds then reduce to a simmer and stir in the stock, then mix in the tomato paste. Add the Thai chili powder and salt to taste, stir to combine. Bring to a near boil then reduce to a simmer.
  4. Add the crawfish or shrimp, simmer until the sauce is to your desired consistency.
  5. Serve over rice or in a bread bowl, enjoy.
Recipe Notes

The shrimp, large whites from Tesco would cost about 140 Baht/500 grams. Local in a village would be about the same cost for larger prawn. For 4 servings, this is about $1.05 per serving.

Shortcut: Condensed Cream of Mushroom Soup.

Recipe and photo provided courtesy of good friend, Jerry Collins.
United States.

Sausage & Peppers Macaroni
Sausage & Peppers Macaroni
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Sounds great, Peppers and Sausage, great meal, add macaroni and cheese, even better. This recipe screams of a shortcut to make the sausage and tomato sauce, both are so easy. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
30 minutes
Sausage & Peppers Macaroni
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Sounds great, Peppers and Sausage, great meal, add macaroni and cheese, even better. This recipe screams of a shortcut to make the sausage and tomato sauce, both are so easy. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. In a large non stick pan, brown the sausage, then add in the onion, garlic, and bell pepper until that is soft.
  2. Add in the pasta and mix until coated, then add in the pasta, pasta sauce, and chicken stock. Simmer until the pasta is just tender and most of the liquid is absorbed, then stir in the cream and Mozzarella and mix until the cheese is melted in.
  3. Garnish with the fresh chopped parsley and serve.
Recipe Notes

For the pork, and making the sausage from the shortcut, this is about 55 Baht/500 grams. The cheese will cost about 80 Baht. For 4 servings, this is about $1.00 per serving. Cutting it close on best value, but sounds like a good dish as well.

Adapted from an internet recipe.

Polish Hunter’s Stew
Polish Hunter's Stew
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This, sounds very good! I can locate sauerkraut in other provinces so this is on my to cook list for sure. The kielbasa is here in Makro called Spicy Smoked Sausage and it is good!
Servings Prep Time
6-8 servings 15 minutes
Cook Time
1-1 1/2 hours
Servings Prep Time
6-8 servings 15 minutes
Cook Time
1-1 1/2 hours
Polish Hunter's Stew
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This, sounds very good! I can locate sauerkraut in other provinces so this is on my to cook list for sure. The kielbasa is here in Makro called Spicy Smoked Sausage and it is good!
Servings Prep Time
6-8 servings 15 minutes
Cook Time
1-1 1/2 hours
Servings Prep Time
6-8 servings 15 minutes
Cook Time
1-1 1/2 hours
Ingredients
Servings: servings
Instructions
  1. Add cabbage and sauerkraut to a large pot, add 2 cups of water, and heat on medium heat, boil cabbage and sauerkraut for 10-15 minutes, until the cabbage is tender. Remove from heat and set aside, do not drain.
  2. Heat olive oil in a large non stick skillet over medium heat and cook the pork belly for 6 to 8 minutes, stir often. Add sausage, onion, and garlic and cook until sausage is lightly browned, the pork belly will be cooked through later.
  3. Add the sausage mixture to the sauerkraut pot, and add the vinegar, bay leaf, tomato paste. Bring to a gentle simmer and let cook, uncovered, for 45-90 minutes, until desired thickness is reached. Season with salt and pepper to taste.
  4. Serve.
Recipe Notes

I cannot price this until I find sauerkraut where I live. I will say right now, fair priced.

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

Chicken Lentil Soup
Chicken Lentil Soup
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This sounds really good. I have changed this just slightly to use bone in chicken thighs, when cooked, remove then shred and debone and add back to the pot. Bones add flavor when cooked.
Servings Prep Time
8-10 servings 15 minutes
Cook Time
90 minutes
Servings Prep Time
8-10 servings 15 minutes
Cook Time
90 minutes
Chicken Lentil Soup
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This sounds really good. I have changed this just slightly to use bone in chicken thighs, when cooked, remove then shred and debone and add back to the pot. Bones add flavor when cooked.
Servings Prep Time
8-10 servings 15 minutes
Cook Time
90 minutes
Servings Prep Time
8-10 servings 15 minutes
Cook Time
90 minutes
Ingredients
Servings: servings
Instructions
  1. Melt the bacon fat or butter in the bottom of a large pot over medium heat then add the onion, celery, carrots, garlic, and season generously with salt and pepper. Cook until the vegetables have softened, about 10 minutes. Add the tomato paste and stir to coat the vegetables and cook until the tomato paste darkens, about 2 minutes.
  2. Add the water or chicken stock (remember, the thighs simmering will make the broth) and lentils and bring to a boil. Reduce the heat to maintain a very gentle simmer and add the chicken thighs. Cover and simmer for 1 hour, stirring and checking periodically to make sure the soup is nott bubbling too vigorously and to remove any foam on the surface. Remove the chicken thighs to a plate with a slotted spoon.
  3. Depending how thick or broth like you like the soup, mash about half of the soup until it’s thick and creamy, mash more for cream or less for more broth. Using two forks, remove the skin, bone, and cartilage from each thigh and discard or save as a treat for your dog, and shred the meat and return it to the pot. Taste and adjust seasonings as needed. Let the soup heat, on the low simmer for a few minutes.
  4. Serve with Parmesan cheese sprinkled on the top if desired.
Recipe Notes

The chicken will cost 37 Baht/500 grams. Go a little heavier though as you will be removing the bones, so I will estimate 50 Baht for the chicken. For 8 servings, this is about 20 cents per serving. Lentils I cannot price yet at this time. My next trip to Phuket I will look for them there.

Adapted from an internet recipe.

Hamburger Potato Casserole
Hamburger Potato Casserole
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Sounds great, cannot go wrong with a casserole. On my to cook list. This is a very adaptable recipe. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
10 hours
Servings Prep Time
4-6 servings 10 minutes
Cook Time
10 hours
Hamburger Potato Casserole
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Sounds great, cannot go wrong with a casserole. On my to cook list. This is a very adaptable recipe. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
10 hours
Servings Prep Time
4-6 servings 10 minutes
Cook Time
10 hours
Ingredients
Servings: servings
Instructions
  1. For the kidney beans, you can use a can or if making from dry, you will need to cook those first, once cooked use 1 1/2 cups of beans in place of a can. BUT, the kidney beans can be substituted with any type of beans you prefer, or any vegetable you prefer.
  2. For the condensed cream of mushroom soup, first, making the shortcut is highly recommended and very easy. If you want to use cream of celery, add celery in place of the beans, that would be delicious! Shortcut for that soup is listed in the Recipe Notes section.
  3. In a bowl, mix together the soup and the stock, amount of stock needed is dependent on how much sauce you would like. Set this aside.
  4. Layer in this order into your slow cooker, first the browned and drained beef, then onions, then carrots, then beans or a vegetable of your choice, then the potatoes on the top.
  5. Pour the soup mixture over the top, cover, and cook on Low setting for up to 10 hours. You are looking for tender potatoes, can check at 8 hours.
  6. About 10 to 20 minutes before you are ready to serve, sprinkle on the cheese, cover, and let it melt. Cheese is optional, if you do not want to use cheese, just omit that.
Recipe Notes

The beef will cost about 200 Baht/kilo. The cheese, about 90 Baht. For 4 servings, this is about $2.13 per serving. If you can get local sourced beef from a village market, you can reduce the cost per serving.

Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup.

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