Thai Sweet Sausage
Thai Sweet Sausage
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This is the Thai version of Chinese Sausage. This is a mildly sweet, air dried sausage, and is not cured, and needs to be fully cooked before eating. Two ways to dry this will be explained.
Thai Sweet Sausage
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This is the Thai version of Chinese Sausage. This is a mildly sweet, air dried sausage, and is not cured, and needs to be fully cooked before eating. Two ways to dry this will be explained.
Ingredients
Servings:
Instructions
  1. If using hog casings packed in salt, you will need to soak and rinse them following the suppliers instructions. If using dry hog casing, set them aside until needed, the just need a minute or two in water and can be used. You can also use collagen casings if you prefer.
  2. Add everything to a mixing bowl, except the sausage casings, mix together well using your hands. Cover and place in the fridge for 1 hour.
  3. Prepare your casings and using your preferred method, stuff the casings. Tie into about 6 to 8 inch links.
For Air Drying
  1. Wrap the sausage in parchment paper and leave in the hot sun for 3 days to dry out (like on a window ledge, but out of reach of cats or dogs.) When dried out and firm, store in a sealed bag in the fridge.
For Oven Drying
  1. Place the sausage on a parchment paper lined baking sheet and place in a 80 C (175 F) oven for 3-4 hours or until the sausage is firm. When dried out and firm, store in a sealed bag in the fridge.
To Cook
  1. The sausage will be quite firm. If to your going to use is a stir fry, best to steam the sausage for about 5-10 minutes to soften it up.
  2. You can also just place on rice in your rice cooker and cook the rice as normal, this will lightly flavor the rice and cooks the sausage through for a light meal.
Recipe Notes

Low cost.

 This recipe for Thai Sweet Sausage is adapted from Appon's Thai Food.

Pork, Noodle & Mushroom Sausage
Pork, Noodle & Mushroom Sausage
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This is a Thai sausage and sounds tasty. On my to make and cook list. When I make this I will determine a lot of the missing or unclear information.
Pork, Noodle & Mushroom Sausage
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This is a Thai sausage and sounds tasty. On my to make and cook list. When I make this I will determine a lot of the missing or unclear information.
Ingredients
Servings:
Instructions
  1. For the minced pork, if it good and fatty, use 450 grams (1 lb) of that. If the pork does not look really fatty, go with 350 grams (12 oz) of that and 100 grams (3.5 oz) of ground pork belly. Grinding the meats yourself is always as you can then control the fat content, and for this, a higher fat content is needed. If grinding yourself, Use pork shoulder with a bit of pork belly, use the coarse plate (the wagon wheel) on the first grind.
  2. If using hog casings packed in salt, you will need to soak and rinse them following the suppliers instructions. If using dry hog casing, set them aside until needed, the just need a minute or two in water and can be used. You can also use collagen casings if you prefer.
  3. Soak the glass noodles in hot water for about 30 minutes, drain and gently squeeze out the remaining water. Add the glass noodles to the ground pork and mix together.
  4. Add the chopped mushrooms to the ground pork and mix together.
  5. To a blender, add the galangal, lime leaves, garlic. Blend until well mixed.
If using your own meat grinder:
  1. Add the mixture from the blender to a large mixing bowl with the meat and or meat and pork belly, and use your hands and mix that in.
  2. Switch out the coarse plate for the medium plate, and run the meat mixture through the grinder again.
If just using bough ground pork:
  1. Add the mixture from the blender to a large mixing bowl with the ground meat, and use your hands and mix that in thoroughly.
To assemble:
  1. You can taste the sausage mixture and adjust as needed by first pan frying a small amount or microwaving a small amount.
  2. Pipe the meat mixture into the hog casing as you prefer, such as a funnel, sausage maker, hand or electric grinder with sausage tube.
To cook:
  1. Pan fry on low heat until cooked through, turning often to prevent burning, or grill until cooked through.
Recipe Notes

Pork mince in Tesco-Lotus will cost about 50 Baht/500 grams. Once I figure out how much sausage this makes, I will give a serving price, low cost for sure.

This recipe for Pork Noodle & Mushroom Sausage is adapted from Appon's Thai Food.

Basic Chili II
Basic Chili II
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This is a revision to my basic, yet delicious chili, that I have been making for 40+ years. I received a chili mix packet from a good friend in Texas, and I used that spice mix to make a pot of chili yesterday, 2 Feb 2018. The taste is nearly spot on with my basic chili but some of the steps are a bit different so I decided to post a second Basic Chili. I also used red kidney beans I cooked in a pressure cooker to reduce the time. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 people 1 hour
Cook Time
1 hour
Servings Prep Time
6-8 people 1 hour
Cook Time
1 hour
Basic Chili II
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This is a revision to my basic, yet delicious chili, that I have been making for 40+ years. I received a chili mix packet from a good friend in Texas, and I used that spice mix to make a pot of chili yesterday, 2 Feb 2018. The taste is nearly spot on with my basic chili but some of the steps are a bit different so I decided to post a second Basic Chili. I also used red kidney beans I cooked in a pressure cooker to reduce the time. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 people 1 hour
Cook Time
1 hour
Servings Prep Time
6-8 people 1 hour
Cook Time
1 hour
Ingredients
Servings: people
Instructions
  1. For the beans, you can use canned (drained), make from dry by soaking and simmering, or by soaking and using a pressure cooker. If using dry, use 500 grams dry.
  2. In a large pot, add the minced pork or ground beef and chop up with a spatula and brown. Drain off most, not all of the fat, the fat adds flavoring. Pork is just starting to cook at this point.
  3. Add the beans, these were right out of the pressure cooker and drained.
  4. Add the tomatoes and juice, tomato paste, water, spices and mix. Let chili simmer for about 30 minutes.
  5. Serve.
Recipe Notes

Pork mince is about 85 Baht/kilo. For 6 servings, this is about 42 cents per serving.

Shortcut: Kidney Beans (Pressure Cooker).

Inspired by a packaged chili mix.

Sausage Gravy Breakfast Pizza
Sausage Gravy Breakfast Pizza
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This sounds extremely good! This was shared by a friend in the US. You are going to do a little work here but I think the results will be well liked. This is on my to cook list and soon! I will list all of the ingredients and steps here and list the individual links to the shortcuts in the Recipe Notes section. Read the shortcut for the sausage to make the optimum sausage.
Servings Prep Time
1 12 inch breakfast pizza 45 minutes
Cook Time
15-20 minutes
Servings Prep Time
1 12 inch breakfast pizza 45 minutes
Cook Time
15-20 minutes
Sausage Gravy Breakfast Pizza
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This sounds extremely good! This was shared by a friend in the US. You are going to do a little work here but I think the results will be well liked. This is on my to cook list and soon! I will list all of the ingredients and steps here and list the individual links to the shortcuts in the Recipe Notes section. Read the shortcut for the sausage to make the optimum sausage.
Servings Prep Time
1 12 inch breakfast pizza 45 minutes
Cook Time
15-20 minutes
Servings Prep Time
1 12 inch breakfast pizza 45 minutes
Cook Time
15-20 minutes
Ingredients
For the Breakfast Sausage
For the Gravy
For the Pizza Dough
To Assemble
Servings: 12 inch breakfast pizza
Instructions
For the Breakfast Sausage
  1. First thing we need to do is make the sausage. Very easy, just mix together all the Breakfast Sausage ingredients in a mixing bowl. Mix well. Cover and refrigerate while you prepare the rest, best to make this and refrigerate overnight to allow the flavors to blend.
  2. Fry the sausage in a non stick pan, breaking it apart with your spatula until browned and cooked through. Remove sausage with a slotted spoon, leaving the fat in the pan. Drain sausage and set aside.
For the Pizza Dough
  1. Preheat your oven to 220 C.
  2. Next, we need to make the pizza dough. This is my thin crust pizza dough, the pre-baking has never failed me a crust fully cooked through.
  3. Add the flour into a mixing bowl. Add the salt and dried Italian seasoning/herbs of your choice (if using) and yeast, whisk to combine.
  4. Make a well in the center of the flour and pour in the water. Use your fingers or a wooden spoon to combine everything together. When it comes together into a cohesive ball, turn it out onto the counter along with any extra flour in the bowl that hasn’t yet gotten worked in.
  5. Knead the dough until all the flour is incorporated and the dough is smooth/elastic to the touch, about five minutes. The dough should still feel moist and just slightly tacky. If it’s sticking to your hands and counter top like bubble gum, work in more flour one tablespoon at a time until it’s smooth and silky.
  6. I use a 13 inch non stick pizza pan, sprinkle some corn meal around on the pan, the place the ball of dough in the center. Use the heels of your hands and working from the middle gently press the dough outward until it’s about 1/4 of an inch thick or less, while rotating the pan. You can also use a mini rolling pin for this part.
  7. Bake the crust for 4 minutes, then rotate the pan 180 degrees and bake for 3 more minutes. Remove pan and set aside.
Let's Make This
  1. Sausage is made, crust is made, let's make the eggs then the gravy and get this pizza baked.
  2. For the gravy, using the Gravy ingredients, Add butter to hot pan and melt together with sausage fat. Whisk together the evaporated (canned) milk and water with the flour. Add to hot fat in skillet. Add salt and pepper to taste. Bring to a boil, stirring constantly until gravy starts to thicken. Add sausage back into gravy; heat until sausage is hot and gravy is thick. You want a thick gravy for this dish, after all, you are making a pizza. Set pan aside.
  3. Now prepare the eggs, crack all the eggs into another non stick pan, season with salt and pepper as desired. Cook and fold to scramble until just set, remove from heat.
  4. Take your pre-baked pizza crust and spread out the gravy evenly. Top with the scrambled eggs, then sprinkle on the shredded cheese, top that with the spring onion.
  5. Place in the oven for 15 to 20 minutes or until the top is nicely melted and just starting to brown up.
  6. Slice, serve, and enjoy.
Recipe Notes

Figure about 50 Baht for the pork, another 100 Baht for the cheese. Figuring 4 servings, this is about $1.10 per serving. I will verify this when I make it.

Shortcuts: Breakfast Sausage, Sausage Gravy, Pizza Dough, Italian Seasoning.

Recipe and photo, provided by good friend, Nikki Reid.
United States.

Steamed Pork Patty with Salted Duck Egg
Steamed Pork Patty with Salted Duck Egg
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For starters, a salted duck egg is very salty, so if you never use salt in cooking or have to limit your salt intake you will want to take a miss on this recipe. This recipe was originally written using a raw salted duck egg, which I have never seen, only the had boiled variety, but I will explain how to use each type. This is a very common Chinese dish, on my to cook list.
Servings Prep Time
3-4 servings 20 minutes
Cook Time
18 minutes
Servings Prep Time
3-4 servings 20 minutes
Cook Time
18 minutes
Steamed Pork Patty with Salted Duck Egg
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For starters, a salted duck egg is very salty, so if you never use salt in cooking or have to limit your salt intake you will want to take a miss on this recipe. This recipe was originally written using a raw salted duck egg, which I have never seen, only the had boiled variety, but I will explain how to use each type. This is a very common Chinese dish, on my to cook list.
Servings Prep Time
3-4 servings 20 minutes
Cook Time
18 minutes
Servings Prep Time
3-4 servings 20 minutes
Cook Time
18 minutes
Ingredients
For the Marinade
Use this if using a hard boiled salted egg
Servings: servings
Instructions
  1. Mix the pork with all the marinade ingredients except the duck egg, water, and corn starch, stir the pork vigorously in one direction only. It is recommended to use a sturdy pair of chopsticks to do this. Then add the corn starch and mix that in well, stirring in the same direction as before.
  2. Slowly add enough room temperature water while stirring, yep, you guessed it, in the same direction as before. until the pork is light and fluffy. Let mixture marinate for 10 minutes or so.
  3. Heat up your steamer to boiling. Pat the pork mixture into a serving dish or plate that will fit in your steamer, you want the mixture to be about 3/4 of an inch thick.
  4. If using the raw salted egg, crack the egg over the pork patty putting the yolk in the center. Using a pair of plate lifters, carefully place the plate or dish into the steamer, cover and steam for 18 minutes. Remove from the steamer.
  5. If using a hard boiled salted egg, just place the dish or plate into the steamer without any egg on top, cover and steam for 18 minutes. While the patty is steaming, mix together the diced egg, tomatoes, and onion in a small bowl. When the patty is cooked and removed from the steamer, spoon the egg mixture over the top of the patty.
  6. Typically how this type of dish is served, the plate or dish with the patty is simply placed in the center of the table, the diners each have a plate of rice, and people just scoop up what they would like.
Recipe Notes

For the salted duck egg, these sell for 13 Baht each. The pork would be about 35 Baht/250 grams. For 3 servings, this is about 47 cents per serving.

Adapted from several internet recipes.

Swedish Meatballs (Svenska Kottbullar)
Swedish Meatballs (Svenska Kottbullar)
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I love Swedish Meatballs, and have had the honor and pleasure to have them made by a Swedish lady about 7-8 years ago, had not had them since, I need to change that. I have contacted several Swedish friends and I am always pointed to this recipe to use. So here it is and I look forward to making this and reporting my findings. The spices stated are important. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 30 minutes
Cook Time
1 hour
Servings Prep Time
6 servings 30 minutes
Cook Time
1 hour
Swedish Meatballs (Svenska Kottbullar)
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I love Swedish Meatballs, and have had the honor and pleasure to have them made by a Swedish lady about 7-8 years ago, had not had them since, I need to change that. I have contacted several Swedish friends and I am always pointed to this recipe to use. So here it is and I look forward to making this and reporting my findings. The spices stated are important. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 30 minutes
Cook Time
1 hour
Servings Prep Time
6 servings 30 minutes
Cook Time
1 hour
Ingredients
For the Meatballs
For the Gravy
Servings: servings
Instructions
  1. Preheat oven to 180 C. Get out a large baking dish.
  2. Place the bread crumbs into a small bowl, and mix in the cream. Allow to stand until crumbs absorb the cream, about 10 minutes. While the bread is soaking, melt 1 teaspoon of butter in a skillet over medium heat, and cook and stir the onion until it turns light brown, about 10 minutes. Place onion into a mixing bowl; mix with the ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, allspice, and ginger. Lightly mix in the bread crumbs and cream.
  3. Melt 1 tablespoon of butter in a large skillet over medium heat. Pinch off about 1 1/2 tablespoon of the meat mixture per meatball, and form into balls. Place the meatballs into the skillet, and cook just until the outsides are brown, about 5 minutes, turning the meatballs often. Insides of the meatballs will still be pink. Place browned meatballs into a baking dish, pour in chicken broth, and cover with foil. Bake until the meatballs are tender, about 40 minutes. Remove meatballs to a serving dish.
  4. To make the gravy, pour pan drippings into a saucepan over medium heat. Whisk the flour into the pan drippings until smooth, and gradually whisk in enough beef broth to total about 2 1/2 cups of liquid. Bring the gravy to a simmer, whisking constantly until thick, about 5 minutes. Just before serving, whisk in the sour cream, taste so you do not over do the sour cream. Season to taste with salt and black pepper. Serve the gravy with the meatballs and mashed potatoes or boiled macaroni.
Recipe Notes

Figure about 150 Baht max for the beef and pork. For 6 servings this is about 75 cents per serving. You can keep the meatballs and gravy warm in a slow cooker.

Shortcut: Heavy Cream.

Adapted from an internet recipe.

Breakfast Pie
Breakfast Pie
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Not only the pie, but you will make the pie crust as well. This is a great sounding recipe that could be for a late breakfast or even a dinner. On my to cook list.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
50 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
50 minutes
Breakfast Pie
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Not only the pie, but you will make the pie crust as well. This is a great sounding recipe that could be for a late breakfast or even a dinner. On my to cook list.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
50 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
50 minutes
Ingredients
For the Crust
For the Filling
Servings: servings
Instructions
For the Crust
  1. In a large bowl combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Gradually add the water and mix until a ball is formed. Divide dough into two, one for the bottom and one for the top of the pie.
  2. Press one of the balls of dough into the bottom of a pie dish, rising up the sides slightly OR you can roll out the bottom crust and set into the pie dish. Roll the other ball of dough out flat into a large circle to cover the pie once you put the filling in.
For the Filling
  1. Preheat your oven to 180 C.
  2. In a large skillet, saute onions and mushrooms until onions start to become a little translucent. Add the meat and cook thoroughly. Drain the drippings and stir in garlic powder, oregano, salt, and pepper. Remove from heat and let cool slightly.
  3. In a separate bowl, beat eggs, milk, and mayo together. Combine with the meat mixture. Fold in cheeses and pour mixture into the prepared pie dish.
  4. Cover pie with second portion of pie crust and seal off around the edges. Bake for 15 minutes, then reduce heat to 150 C and bake for 20-30 minutes more, or until an inserted knife comes out clean. Let stand about ten minutes before cutting. Serve. Toast or fresh hash browns would be great side dishes here.
Recipe Notes

The only thing expensive in this dish is the cheeses. Use 1/3 to 1/2 of a 250 gram block of each of your cheeses of choosing, the cost would be about 180 Baht if using half a block each. This is about $1.35 per serving for 4 servings, and about 90 cents per serving for 6 servings. Over all, not a bad cost for this meal.

For the cheese, think Edam & Mozzarella, or Cheddar & Swiss. Up to you.

Variants. If using minced pork, consider adding spices to make that breakfast sausage and use that.

Adapted from an internet recipe.

Spinach & Pasta Casserole
Spinach & Pasta Casserole
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Very easy to make and it is really delicious! This makes a lot! I made this on 20 Aug 2016. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
10-12 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
10-12 servings 15 minutes
Cook Time
30 minutes
Spinach & Pasta Casserole
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Very easy to make and it is really delicious! This makes a lot! I made this on 20 Aug 2016. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
10-12 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
10-12 servings 15 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C (350 F). Get out 2 baking dishes.
  2. Cook the pasta in boiling water until just done, drain and place in the baking dish or dishes.
  3. While the water is heating for the pasta, brown the minced pork (or meat of your choice) in skillet (feel free to use more meats as well), drain any fat. Add the tomato sauce and softened cream cheese that has been cut into cubes, and the thyme, season with salt and pepper to taste. Cook, stirring occasionally until the cheese is melted or nearly melted.
  4. Spoon the meat sauce over the pasta layer in the baking dish or dishes. Then add the spinach over the meat sauce.
  5. Now layer the shredded cheese over the spinach. One block of cheese per dish.
  6. Bake for 30 minutes or until the cheese starts to brown. Remove from oven and let rest for 5 minutes before serving.
Recipe Notes

Minced pork is about 62 Baht/500 grams. The Cream cheese is 60 Baht for half of a 250 gram block, and the Mozzarella cheese is about 280 Baht for two 200 gram blocks. Make the tomato sauce from paste for greater savings. This comes out to about $1.20 per serving for 10 servings. Using chicken this would be less, using beef would be more.

Shortcut: Tomato Sauce.

Adapted from an internet recipe.

Meatloaf With Butter Herb Gravy
Meatloaf With Butter Herb Gravy
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No ketchup or BBQ sauce used in this recipe as well as no breadcrumbs or oats, instead butter crackers, topped with a buttery herb gravy. Sounds great! On my to cook list for sure.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
40-50 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
40-50 minutes
Meatloaf With Butter Herb Gravy
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No ketchup or BBQ sauce used in this recipe as well as no breadcrumbs or oats, instead butter crackers, topped with a buttery herb gravy. Sounds great! On my to cook list for sure.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
40-50 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
40-50 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C.
  2. For the meat, you need 1 1/2 kilos, this can be any combination of meat you want to use, such as veal, beef, pork; veal and beef; beef and pork; or just beef or just pork. Using veal is going to increase the price as well. If you can find only veal in bulk (same with beef), it takes just a few minutes with a wood chopping block and cleaver to make mince.
  3. Place the meat of your choice in a large bowl, add the chives, thyme, parsley, eggs, crackers, milk, salt and pepper, set aside.
  4. In a pan over medium heat and a splash of olive oil, cook the onion and celery until tender, Remove the onion and celery and allow to cool. Once cooled, add to the meat mixture. Mix to combine the meat mixture, you can use hands or just a large spoon.
  5. For the loaf, you can do this several ways, and I do not think any particular way will impact the results. 1. place parchment paper on a baking sheet and form the meat mixture into a loaf, make sure the sheet has edges to catch the excess oil. 2. use 2 loaf pans (this would be my preferred method. 3. use a 9x13 baking dish. What ever you do, either make a loaf or pack into the dishes.
  6. Bake in the oven for 40-50 minutes or until a thermometer inserted shows min temp of 63 C for veal and or beef, and 71 C for anything with pork in it. Do yourself a favor, get the thermometer that has the temps and animal images. Once the meatloaf is cooked, remove from the oven and let it rest.
  7. While the meatloaf is resting, make the sauce. Combine the broth, roasted garlic, and butter over medium-high heat and simmer for about 10-15 minutes, or until lightly thickened. Add 1 teaspoon of each of the chopped thyme, chives, and parsley. Slice the meatloaf into serving portions and spoon the hot sauce over the meatloaf and serve. Mashed potatoes or just boiled potatoes would work nice, and a vegetable of your choosing.
Recipe Notes

The veal I cannot price, beef will be about 125 Baht/500 grams, pork will be about 60 Baht/500 grams. Everything else minimal. For all beef, 8 servings, about 1.40 per serving, not bad really. For all pork, 8 servings, about 70 cents per serving. Using beef and pork, the cost would be somewhere in the middle of these two prices listed.

Provided courtesy of good friend, Mike Early.
United States.

Old Fashioned Goulash I
Old Fashioned Goulash I
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Yep, I like one pot meals, and a good goulash is a standard. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 5 minutes
Cook Time
1 hour
Servings Prep Time
8 servings 5 minutes
Cook Time
1 hour
Old Fashioned Goulash I
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Yep, I like one pot meals, and a good goulash is a standard. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 5 minutes
Cook Time
1 hour
Servings Prep Time
8 servings 5 minutes
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. In a large non stick skillet, add the onion, garlic, and ground pork and cook until the meat is no longer pink, remove from heat and drain any fat.
  2. Add the water, stock, tomato sauce, diced tomatoes and juice, Italian seasoning, bay leaves, salt and pepper, mix well. Simmer covered for about 20 minutes, stirring occasionally.
  3. Add the macaroni and stir until mixed, simmer for 30 minutes or until the macaroni is cooked. Then remove the bay leaves.
  4. Add the Cheddar cheese and mix well. Serve with a bit of Mozzarella cheese on top of each serving. Serve with a salad for a complete meal.
Recipe Notes

Minced pork will run 116 Baht/kilo (Beef more, chicken will be less), The Cheddar cheese will run about 180 Baht/200 gram block, this will make 2 cups of shredded. The Mozzarella will run about 70 Baht to make one cup of shredded. This comes to about $1.35 per serving for 8 servings. Good price for a good meal.

Shortcut: Tomato Sauce.

Adapted from an internet recipe.