Mince & Tatties

Mince & Tatties
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This comes from a good friend, he is Scottish, so this is a pretty good recipe I would rely on. In the States and Canada, this is known as Ground Beef & Potatoes. I like the Scottish name myself. There will be a few variants listed for this that I think are fitting and adds a bit of international flair to this dish. This is a make what you want recipe, no servings are given, and no quantities for ingredients are given, use your judgement and go from there, season to taste with some of the ingredients. Sounds like a wonderful dish to make!
Prep Time
10 minutes
Cook Time
1 1/2 -2 hours
Prep Time
10 minutes
Cook Time
1 1/2 -2 hours
Mince & Tatties
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This comes from a good friend, he is Scottish, so this is a pretty good recipe I would rely on. In the States and Canada, this is known as Ground Beef & Potatoes. I like the Scottish name myself. There will be a few variants listed for this that I think are fitting and adds a bit of international flair to this dish. This is a make what you want recipe, no servings are given, and no quantities for ingredients are given, use your judgement and go from there, season to taste with some of the ingredients. Sounds like a wonderful dish to make!
Prep Time
10 minutes
Cook Time
1 1/2 -2 hours
Prep Time
10 minutes
Cook Time
1 1/2 -2 hours
Ingredients
Servings:
Instructions
  1. In a large non stick pan, brown the minced beef, grind this yourself using the course plate, the wagon wheel. Drain the fat, but keep in mind, there is flavor in that, so leave at least half of that, and it is a natural fat so it is healthy for those keeping track.
  2. Add the onion, carrot, stock, and mustard, simmer for about 1 1/2 hours, longer the better, if getting dry, add more stock. This is one of those recipes that is simmered longer time the flavor develops more.
  3. Mix your slurry with equal parts of cornstarch and cold water, stir into the mince, simmer to thicken the gravy.
  4. When thickened to your liking, serve. Traditional would be with peas (preferred) and either mashed or boiled potatoes.
Recipe Notes

I will price this when I settle on a serving size. This is low cost however.

Variants: 1. Even Mick stated this would be great with chips (fries). 2. Over pasta. 3. Over rice.

Recipe and photo provided by Mick at Mick's Feckin Cook Book and theĀ link to this recipe is here.
Scotland.

Slow Cooker Whole Duck

Slow Cooker Whole Duck
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Sounds good, and easy. Key thing is to elevate the duck above the bottom of the slow cooker and the Low temp setting on the cooker. On my to cook list.
Servings Prep Time
3-4 servings 10 minutes
Cook Time
6-7 hours
Servings Prep Time
3-4 servings 10 minutes
Cook Time
6-7 hours
Slow Cooker Whole Duck
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Sounds good, and easy. Key thing is to elevate the duck above the bottom of the slow cooker and the Low temp setting on the cooker. On my to cook list.
Servings Prep Time
3-4 servings 10 minutes
Cook Time
6-7 hours
Servings Prep Time
3-4 servings 10 minutes
Cook Time
6-7 hours
Ingredients
Servings: servings
Instructions
  1. Prep the duck by removing the giblets from the inside (if a local bought duck from an open market, remove the head, neck, and feet if they are still attached). Trim off any fat around the cavity open but do not discard, just set that aside, you will need that in a few minutes.
  2. Rinse the duck inside and out. pat dry with paper towels. Place quartered oranges inside the duck, plus the fat you trimmed off close the cavity opening best you can with toothpicks.
  3. Place several carrots cut in half lengthwise and or onions that are peeled and cut in half on the bottom of your slow cooker, this is to keep the duck elevated above the bottom where the fat will collect.
  4. Heat a large non stick pan and place the duck, breast side down in the pan, cook until the breast is lightly browned. Remove the duck from the pan and place breast side up on 2 layers of cheesecloth that is large enough to wrap around the duck, pick the duck up with the cheesecloth and set on top of the vegetable in the slow cooker, loosely push down the cheesecloth around the duck. Prick the skin, not the meat on the breast in several places, this helps allow the fat to render out but results in juicy meat. Reason for the cheesecloth is so you can lift the duck out without it falling apart when it is done cooking. This is a fall off the bone duck.
  5. Cook on Low setting for 6 to 7 hours. Check the fat level at the 3 hour mark, remove excess fat if the duck is resting in the fat. Reserve the fat, great for cooking fried potatoes.
  6. At 6 to 7 hours, check the duck for tenderness, should be fall off the bone tender, when ready, lift the duck out with the cheesecloth to a platter, serve.
Recipe Notes

I have to buy another duck, last time I bought one, I think it was 250 Baht, but I will verify this when I buy a duck. I will say fair value for now until I confirm the cost.

Adapted from an internet recipe.

Kielbasa & Onions

Kielbasa & Onions
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This is an old classic. I remember this well, perfect with a side of mashed or boiled potatoes, egg pasta, or even better, yellow summer squash. In Makro there is what is called Spicy Smoked Sausage, very similar in taste to Kielbasa and is very good! This is a must make for me when my squash in the garden matures.
Servings Prep Time
6 servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
30 minutes
Kielbasa & Onions
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This is an old classic. I remember this well, perfect with a side of mashed or boiled potatoes, egg pasta, or even better, yellow summer squash. In Makro there is what is called Spicy Smoked Sausage, very similar in taste to Kielbasa and is very good! This is a must make for me when my squash in the garden matures.
Servings Prep Time
6 servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Cut the sausage into 1/2 inch slices.
  2. In a large non stick pan on medium heat, add 1 tablespoon of olive oil, add sausage slices and cook until browned. Remove the sausage, drain the pan, and add the remaining olive oil and butter and heat over medium heat.
  3. Add the onions and stir to coat with the oil and butter, cook until soft and brown, about 15 to 20 minutes. Return the sausage to the pan and stir into the onions, season with salt and pepper to your liking.
  4. Cook until the sausage is heated through, serve.
Recipe Notes

I have to verify the price on the sausage at Makro but I will say right now this is fair value priced.

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

Roasted Cornish Game Hens

Roasted Cornish Game Hens
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One of the first oven roasted dishes I made in Thailand was roasted Cornish game hens (first dish was a big pan of lasagna). One day I found Cornish game hens in Villa Market, bought me three and headed home to roast them, here is what I did.
Servings Prep Time
3 servings 10 minutes
Cook Time
1-1 1/2 hours
Servings Prep Time
3 servings 10 minutes
Cook Time
1-1 1/2 hours
Roasted Cornish Game Hens
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One of the first oven roasted dishes I made in Thailand was roasted Cornish game hens (first dish was a big pan of lasagna). One day I found Cornish game hens in Villa Market, bought me three and headed home to roast them, here is what I did.
Servings Prep Time
3 servings 10 minutes
Cook Time
1-1 1/2 hours
Servings Prep Time
3 servings 10 minutes
Cook Time
1-1 1/2 hours
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 190 C.
  2. Slice the vegetables, place some of the carrot on the bottom of a small roasting pan, this is done to keep the hen above the bottom of the pan.
  3. Remove the giblets and rinse the hens, shake off the excess water. Generously salt and pepper the hens, inside and out. Stuff the hens with a slice or two of the carrot, daikon, and an onion quarter, trimming each piece so nothing is sticking out of the birds to much.
  4. Place the stuffed hens on top of the carrots, any remaining vegetables, spread them around between the hens. Pour the melted butter over the birds.
  5. Roast for 1 to 1 1/2 hours, occasionally spooning some of the liquid in the pan over the birds or until golden brown. Internal temp, just like a chicken should be 82 C / 180 F at the thickest part without touching bone.
  6. Serve.
Recipe Notes

I cannot price this until I see Cornish game hens again in the store. I will say fair value for now.

Just a common roasting method for poultry.

Liver & Onions

Liver & Onions
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Basic liver and onions, a satisfying meal, this can be beef or pork liver. Easy available ingredients. On my to cook list.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20 minutes
Liver & Onions
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Basic liver and onions, a satisfying meal, this can be beef or pork liver. Easy available ingredients. On my to cook list.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Place enough flour in a large bowl to coat the liver. Add salt and pepper to taste. Slice liver and dredge in seasoned flour.
  2. Place olive oil in a large skillet and brown both sides of the liver over medium high heat.
  3. Place sliced onions in the skillet with the liver and pour beef broth on top of liver and onions.
  4. Cover and simmer on low until onions are tender and broth forms a nice gravy.
  5. Serve with mashed potatoes and a vegetable.
Recipe Notes

I cannot price this until I buy beef liver again, this should be low cost though.

Variants: Add sliced mushrooms when you add the onions. If the gravy is minimal, stir in some milk.

Adapted from an internet recipe.

Lebanese Chicken with Rice

Lebanese Chicken with Rice
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This is a traditional Lebanese dish and it sounds tasty! On my to cook list.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
30 minutes
Lebanese Chicken with Rice
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This is a traditional Lebanese dish and it sounds tasty! On my to cook list.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat the olive oil over high heat in a pan. add the chicken and cook on both sides until golden brown. Remove the chicken from the pan and set aside.
  2. Add the onion and ground beef to the same hot pan. Cook until the onions and meat is beginning to brown, then add the garlic and cook another minute or two. Then add the cinnamon, allspice, cayenne pepper, and salt, cook two minutes while stirring.
  3. Stir in the rice making sure that it is fully covered with the oil and spices, place the chicken in the rice. Add the pine nuts.
  4. Pour in the stock or water and cover. Cook on a simmer for about 30 minutes. Stir occasionally and as you do so allow the chicken to break up. You may need to add extra hot water if the rice gets a little dry.
  5. Remove the pan from the heat and sprinkle with minced parsley. Serve with yogurt on top and sliced cucumber.
Recipe Notes

Four thighs I will estimate about 50 Baht. For the beef, I will estimate about 75 Baht. For 4 servings, this is about 92 cents per serving.

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

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.

Smothered Chicken

Smothered Chicken
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Sounds tasty! Chicken, mushrooms, and cheese, perfect. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 20 minutes
Cook Time
30-35 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
30-35 minutes
Smothered Chicken
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Sounds tasty! Chicken, mushrooms, and cheese, perfect. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 20 minutes
Cook Time
30-35 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
30-35 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C. Cook mushrooms and onions in a skillet with 1 tablespoon of butter until just tender. Remove from the skillet and set aside.
  2. Place the eggs in a shallow bowl and in a separate bowl place the breadcrumbs. Dip chicken into beaten eggs, then roll in bread crumbs.
  3. Same skillet, melt the remaining butter over medium heat. Brown both sides of chicken then place chicken in a 7x11 baking dish (browning, no need to cook through), arrange onions and mushrooms on top of chicken, and top with mozzarella cheese.
  4. Add chicken broth and cream of mushroom soup together in a bowl and whisk until blended then pour over top of mushroom, onion, and chicken. Bake for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.
Recipe Notes

The chicken will run about 70 Baht/4 breasts. The cheese will run about 220 Baht/3 cups. For 4 servings this is about $2.13 per serving.

Shortcuts: Condensed Cream of Mushroom Soup, Seasoned Breadcrumbs.

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

Cheesesteak Casserole

Cheesesteak Casserole
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Sounds really good, I will certainly have to stock up on Provolone cheese next time in Phuket but I will make this before going there and simply use Mozzarella. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8-10 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
8-10 servings 20 minutes
Cook Time
20 minutes
Cheesesteak Casserole
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Sounds really good, I will certainly have to stock up on Provolone cheese next time in Phuket but I will make this before going there and simply use Mozzarella. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8-10 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
8-10 servings 20 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C. Get out a 9x13 baking dish.
  2. In a large skillet, brown the ground beef with the garlic, season with salt and pepper as desired, add the Italian seasoning, drain fat off when cooked and remove beef to a bowl.
  3. Same skillet, cook the peppers and onion until soft. While that is cooking, heat a pot of salted water to boiling then cook the pasta to just tender.
  4. When the peppers and onions are done, add the ground beef back to the skillet and mix. Tear up the slices of cheese and add to the skillet and let them begin to melt, 2-3 minutes is all that is needed, it's ok if the cheese is not fully melted.
  5. In a large heatproof mixing bowl, add the ground beef mixture and the drained pasta and mix everything together. Pour this into the baking dish and top with a few slices of Provolone, bake for 15-20 minutes or until the edges are starting to brown and the cheese is melted and starting to brown. Serve.
Recipe Notes

The beef will cost about 150 Baht/750 grams. The cheese, Mozzarella, will cost about 250 Baht/350 grams. I cannot price Provolone yet. For 8 servings, this is about $1.47 per serving.

Shortcut: Italian Seasoning, Italian Sausage.

Variant: 1. Use Italian sausage in place of ground beef.

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

Amish Onion Patties

Amish Onion Patties
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Sounds really good, and less mess than making onion rings. On my to cook list. I'll sort out the number of servings after I make this.
Prep Time
15 minutes
Cook Time
3-5 minutes
Prep Time
15 minutes
Cook Time
3-5 minutes
Amish Onion Patties
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Sounds really good, and less mess than making onion rings. On my to cook list. I'll sort out the number of servings after I make this.
Prep Time
15 minutes
Cook Time
3-5 minutes
Prep Time
15 minutes
Cook Time
3-5 minutes
Ingredients
Servings:
Instructions
  1. Mix together dry ingredients, add milk and stir, batter will be thick. Add chopped onions and mix well.
  2. Heat 1/2 cooking oil in a skillet over medium high heat. When oil is hot but not smoking, drop batter by tablespoonfuls into the hot oil and flatten slightly. Brown on both sides until crisp, drain on paper towels. Enjoy.
  3. For dipping, feel free to use ketchup, mayo, ranch dressing, BBQ sauce, or Thousand Island dressing.
Recipe Notes

Low cost.

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