Ham & Potato Corn Chowder

Ham & Potato Corn Chowder
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Sounds really, lots of ways you can change this up to make it different each time.
Servings Prep Time
6 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
20-30 minutes
Ham & Potato Corn Chowder
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Sounds really, lots of ways you can change this up to make it different each time.
Servings Prep Time
6 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat the oil in a large pot, when hot, add the onion and celery, saute until tender, about 5 minutes.
  2. Stir in the garlic, thyme, and flour, saute until the flour is lightly browned. about 1-2 minutes, stirring constantly.
  3. Stir in the broth then add the milk, then the potatoes and carrots. Bring to a boil then reduce to a simmer and cook until the potatoes and carrots are tender, about 10-15 minutes, stir occasionally.
  4. Add the corn (if using fresh corn, boil that first then cut from the cob), and the ham. Simmer until everything is heated through and piping hot. Taste and season with salt an pepper as desired.
  5. Serve.
Recipe Notes

Low cost.

Variants: 1. Cook 4 strips of bacon and use the bacon fat to cook the onion and celery, garnish with the bacon chopped. 2. Reduce the potatoes and add some chopped cauliflower. 3. Saute the cubed ham before adding to the chowder. 4. Add sauteed mushrooms.

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

Hash Brown Casserole

Hash Brown Casserole
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Sounds excellent. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
20 servings as a side 20 minutes
Cook Time
40-50 minutes
Servings Prep Time
20 servings as a side 20 minutes
Cook Time
40-50 minutes
Hash Brown Casserole
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Sounds excellent. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
20 servings as a side 20 minutes
Cook Time
40-50 minutes
Servings Prep Time
20 servings as a side 20 minutes
Cook Time
40-50 minutes
Ingredients
Servings: servings as a side
Instructions
  1. If using homemade hash browns, go ahead and blanch them for about 3 minutes in a pot of boiling water, drain and squeeze dry.
  2. If using frozen hash browns, thaw and drain those.
  3. Heat your oven to 190 C. Get out a 9x13 baking dish,
  4. Saute the onion, bacon, and bell pepper in a large non stick skillet until the bacon is crisp, about 5 minutes, stir occasionally. Remove to a bowl.
  5. In the baking dish, add the hash browns, soup, sour cream, and 1 cup of cheese, mix lightly. Add the bacon and onion mixture and stir that in. Spread out evenly. Top with the remaining cheese.
  6. Bake for 40 to 45 minutes, uncovered, or until heated through.
  7. Serve with some fried eggs and toast. Perfect for a breakfast or dinner, I always love breakfast for dinner.
Recipe Notes

Low cost.

Shortcuts: Hash Browns, Condensed Cream of Mushroom Soup, Sour Cream.

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

Fish Stew with Ginger & Tomatoes

Fish Stew with Ginger & Tomatoes
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Sounds wonderful. On my to cook list for sure.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20-30 minutes
Fish Stew with Ginger & Tomatoes
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Sounds wonderful. On my to cook list for sure.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat the oil in a large pot, when hot, add the garlic and ginger and saute until fragrant, about 1 minute, then add the tomatoes plus juice, sugar, salt, black pepper, and red pepper. Cook and stir for about 3 minutes.
  2. Add the stock and potatoes, bring to a boil then reduce to a simmer. Cook for 10 minutes or until the potatoes are just fork tender.
  3. Stir in the fish, cover, and cook for 5 minutes or until the fish flakes with a fork. Taste and adjust salt and pepper to your liking.
  4. Sprinkle with parsley, serve.
Recipe Notes

Using Pangasius fillets, which are boneless and skinless, 1 kilo is about 128 Baht. For 4 servings, this is about 95 cents per serving.

This recipe for Fish Stew with Ginger and Tomatoes is from Simply Recipes.

Fish Chowder II

Fish Chowder II
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Another good sounding fish chowder recipe. On my to cook list for sure. Fish can be Pangasius, Sea Perch, Bass, Grouper, Tilapia, etc. Clam juice may be a bit of a stretch for me to find where I live, so if no clam juice, use fish stock, or 1/2 cup chicken stock + 1/2 cup water + 2 teaspoons fish sauce for each cup of clam juice needed.
Servings Prep Time
6 servings 15 minutes
Cook Time
40 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
40 minutes
Fish Chowder II
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Another good sounding fish chowder recipe. On my to cook list for sure. Fish can be Pangasius, Sea Perch, Bass, Grouper, Tilapia, etc. Clam juice may be a bit of a stretch for me to find where I live, so if no clam juice, use fish stock, or 1/2 cup chicken stock + 1/2 cup water + 2 teaspoons fish sauce for each cup of clam juice needed.
Servings Prep Time
6 servings 15 minutes
Cook Time
40 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
40 minutes
Ingredients
Servings: servings
Instructions
  1. Heat oil and butter in a large pot on medium heat, when hot, add onions and saute until softened, not browned, about 3 to 5 minutes. Then add the wine and increase heat and reduce the liquid by half.
  2. Add the clam juice, potatoes, Old Bay seasoning, bay leaf, thyme. Season with salt and pepper to taste. If the potatoes are not quite covered with liquid, add just enough water so they are covered. Bring to just a boil then reduce heat to a low simmer, cover, and cook until the potatoes are just fork tender, about 10 to 15 minutes.
  3. In another small pot, heat the cream until steamy but do not boil it. Stir in the fish then the cream into the large pot, and cook uncovered until the fish is cooked through and flakes easily with a fork, maybe 10 minutes or so, stir occasionally.
  4. When the fish is cooked through, remove from heat and stir in the parsley.
  5. Can serve at this point but if you let this sit for 30 minutes or so, covered, then heat to just steaming over low heat, the flavors will blend much more for a more flavorful chowder.
  6. Serve with bread or oyster crackers (which I am going to make as well soon).
Recipe Notes

For the fish, if you went with Pangasius, this is about 128 Baht/1 kilo. For 6 servings, this is about 63 cents per serving.

Variants: This recipe screams of variants. 1. Add shrimp, oyster meat, scallops. Remember to adjust cooking times to account for add ins. 2. Add mushrooms. 3. In place of Old Bay Seasoning, add a pinch of paprika and cayenne pepper.

This recipe for Fish Chowder is from Simply Recipes.

Pork Chop Soup

Pork Chop Soup
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Sounds great. This calls for bone in chops (more flavor) but I will test this with boneless loin.
Servings Prep Time
8 servings 30 minutes
Cook Time
2 hours
Servings Prep Time
8 servings 30 minutes
Cook Time
2 hours
Pork Chop Soup
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Sounds great. This calls for bone in chops (more flavor) but I will test this with boneless loin.
Servings Prep Time
8 servings 30 minutes
Cook Time
2 hours
Servings Prep Time
8 servings 30 minutes
Cook Time
2 hours
Ingredients
Servings: servings
Instructions
  1. To a large pot, add the first 11 ingredients. Bring to a boil then reduce heat to a simmer and cook for 1 hour, uncovered. Remove the chops and set aside to cool.
  2. Remove 3/4 cup of broth from the pot then whisk the flour into the broth you removed. Set aside. When the chops have cooled, remove and discard any bones and fat then chop the meat into bite size pieces.
  3. To the pot, add the 5 vegetables at the end of the ingredient list and add the chopped pork as well. Stir and bring to a boil and stir in the flour mixture you set aside earlier. Reduce heat to a simmer and let cook for 1 hour, stirring occasionally.
  4. Remove the bay leaf, and optionally, you can gently mash some of the potatoes to make a thicker soup. Serve.
Recipe Notes

Figure about 100 Baht for pork loin (boneless chops). For 8 servings, this is about 40 cents per serving. When I price bone in chops I will update pricing here.

Adapted from an internet recipe.

Potato, Mushroom, and Chicken Hash

Potato, Mushroom, and Chicken Hash
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This sounds delicious, and is easily change to suit your tastes, can make this different each time you prepare it or customize it to make your own creation.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-30 minutes
Potato, Mushroom, and Chicken Hash
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This sounds delicious, and is easily change to suit your tastes, can make this different each time you prepare it or customize it to make your own creation.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. For the potatoes, you can peel if you want, certainly not required, dice the potatoes to about 3/4 inch cubes. Place potatoes in a pot of water and bring to a boil. Cook for about 5 minutes until just nearly fork tender. Drain potatoes and set aside.
  2. Heat 1 tablespoon of oil in a large non stick pan, when hot, add the onion, garlic, and mushrooms and saute until the mushrooms are just starting to brown. Then add the chicken and season with 1/2 teaspoon of salt, pepper, and the thyme. Saute for 3-4 minutes until the chicken is nearly cooked through. Remove everything from the pan and set aside.
  3. Same pan, quickly wipe that out with a paper towel then add the remaining oil and heat over medium high heat. When hot, add the potatoes and let cook without stirring for 5-6 minutes, then add 1/2 teaspoon salt, stir the potatoes and cook, stirring often until well browned, about 4-5 minutes.
  4. Stir in the chicken and mushrooms mixtures, cream, and parsley. Cook until the chicken is heated through.
Recipe Notes

The chicken will cost about 35 Baht/500 grams. For 4 servings, this is about 26 cents per serving.

Variants: 1. Top each serving with a fried sunny side up egg or two. 2. Change the types of mushrooms you use each time, like button, Shiitake, Shimeji, King Oyster. 3. Add a diced bell pepper.

Adapted from an internet recipe.

Garlic, Potato & Leek Hash

Garlic, Potato & Leek Hash
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With eggs! Cannot forget the eggs with any hash. There is two ways described on how to prepare the eggs, one is separately and then placed on the hash, or my preferred method, right on top of the hash in the pan. On my to cook list.
Servings Prep Time
4-5 servings 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-5 servings 10 minutes
Cook Time
30-40 minutes
Garlic, Potato & Leek Hash
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With eggs! Cannot forget the eggs with any hash. There is two ways described on how to prepare the eggs, one is separately and then placed on the hash, or my preferred method, right on top of the hash in the pan. On my to cook list.
Servings Prep Time
4-5 servings 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-5 servings 10 minutes
Cook Time
30-40 minutes
Ingredients
Servings: servings
Instructions
  1. Add the diced potatoes to a medium size pot, add water to cover by an inch and add the vinegar as well. Bring to a boil then reduce heat to medium, cook until just for tender, about 10 minutes, don't over cook them. when just fork tender, remove from heat and drain. Set aside.
  2. Clean the leaks by cutting off the root ends and the the dark green leafy part. Rinse, then thinly slice into rings, add the slice to a bowl of cold water and stir and agitate the water to remove any sand or dirt between the various layers. Remove the slices and drain any water from them. If there is a lot of grit in the water after you removed the slices, pour that out and repeat the process just to be sure the leeks are good cleaned.
  3. Heat the olive oil in a large pan, a cast iron pan would be ideal. When hot, over medium heat, add the sliced leeks and cook until just soft, about 5-6 minutes or so.
  4. Add the diced potatoes, garlic, paprika, and salt, and cook until the potatoes are golden brown.
For Eggs Cooked Seperately
  1. When the potatoes are golden brown, place the hash on plates to serve. Same pan, crack in your eggs and cooked to your desired likeness. Place an egg on each plate of hash, serve.
For Eggs Cooked on the Hash
  1. Lower heat to low. Use a large spoon and make 4 to 5 indentations in the potatoes. Crack an egg into a small bowl, gently pour the egg into an indention in the hash, repeat for the rest of the eggs. The reason I state use a bowl, if you crack an egg directly into the hash but a yolk breaks, the egg will just disappear into the hash, still very good, not visually appealing though.
  2. Once the eggs are on the hash, season them with salt and pepper to your liking, and cover the pan with a lid. Check the eggs every minute or so to get perfect sunny side up eggs. Serve by scooping out a portion of hash with the egg already on top.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Clam Chowder

Clam Chowder
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This is delicious, and very easy to make, and very versatile. I made this on 16 Nov 2017 and substituted oyster meat for clams, which turned out perfect. The Thai family loved this.
Servings Prep Time
8 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
45 minutes
Clam Chowder
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This is delicious, and very easy to make, and very versatile. I made this on 16 Nov 2017 and substituted oyster meat for clams, which turned out perfect. The Thai family loved this.
Servings Prep Time
8 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
45 minutes
Ingredients
Servings: servings
Instructions
  1. The recipe calls for canned clams, chopped, with juice, not baby clams. If you have the chopped clams available in your location, very good. What I am going to do is use the small oyster meat available at Tesco here first. This is the oyster meat available at Tesco. These containers will be on ice with the fresh fish. Pour the oysters and liquid (no need to chop them as they will shrink when cooked) in a measuring cup, the amount of liquid is between 3/4 and 1 cup, I poured the liquid out to make is just 3/4 cup, and I used 3 containers for 2 1/4 cups of oysters and liquid.
  2. Heat a large pot on medium heat and add the bacon, cook until crispy, remove the bacon to a plate with paper towels to drain, set aside. Pour out the fat but leave 3 tablespoons in the the pot.
  3. Same pot, add the carrot, onion, and celery and cook on medium heat until the vegetables are starting to brown and soften, stir often. Mix in the flour and stir continuously for 1 minute, then add the broth, clams and their juice, bay leaf, Worcestershire sauce, Tabasco, thyme, salt, and pepper, and bring to a boil.
  4. Prep the potatoes now, diced, skin on or off is up to you. Add the potatoes to the soup and stir in the milk and cream, once boiling, reduce to a light simmer and cover, simmer until the potatoes are fork tender, about 20 minutes or so.
  5. Once the potatoes are tender, taste and adjust salt and pepper to your liking, serve with bacon and cilantro sprinkled on top of each bowl.
Recipe Notes

I used 3 containers of oyster meat with liquid, 45 Baht per container, so 135 Baht for oysters. For 8 servings, this is about 50 cents per serving.

Variants: 1. Use oyster meat in place of chopped clams for the chowder base. 2. Add peeled and deveined shrimp, crab, imitation crab, whitefish, or mushrooms.

This recipe for Clam Chowder is from Natasha's Kitchen.

Japanese Curry with Shrimp

Japanese Curry with Shrimp
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For Japanese curry, you cannot go wrong with the packaged Golden Curry brand, it is exceptional. This is the recipe from the package. If you have never used this before, when you take it out of the package, it looks like a chocolate bar. No salt is needed in this dish, there is plenty in the curry. I made this on 7 Oct 2017 and outstanding as expected.
Servings Prep Time
4-5 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-5 servings 10 minutes
Cook Time
20 minutes
Japanese Curry with Shrimp
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Rating: 5
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For Japanese curry, you cannot go wrong with the packaged Golden Curry brand, it is exceptional. This is the recipe from the package. If you have never used this before, when you take it out of the package, it looks like a chocolate bar. No salt is needed in this dish, there is plenty in the curry. I made this on 7 Oct 2017 and outstanding as expected.
Servings Prep Time
4-5 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-5 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. First thing to do is to saute the shrimp, heat a splash of olive oil and two tablespoons of butter in a large non stick skillet and add the shrimp, I used medium size whites, these are not deveined.
  2. Stir often as the shrimp start turning pink.
  3. When all the shrimp are pink, remove the pan from the stove (this is sitting on my counter top) and remove the shrimp to a bowl or plate.
  4. Prepare the vegetables. I used one each, onion, potato, and a carrot. Good way to dice potatoes and carrots, use a french fry cutter, cut the vegetables into strips then chop with a knife to dice.
  5. Using the same pan, discard the liquid, heat another two tablespoons of butter then add the onion until softened and starting to brown, then add the rest of the vegetables and the water. Bring to a boil, and reduce to a simmer and cover, stirring occasionally, for about 10-15 minutes or until the vegetables are tender, then add the shrimp back to the pan and let the shrimp warm through for a few minutes. Remove the pan from heat.
  6. Stir in the curry paste block and stir until it is dissolved and mixed in. Return to heat and gently simmer for another 5 minutes. I also added hard boiled quail eggs.
  7. This is the only brand of Japanese Curry I use, Golden Curry and is what I am using here.
  8. And no kidding, it looks like a chocolate bar. This 100 grams of curry paste, it is solid not a paste you are familiar with. Golden curry comes in 100 gram and 200 gram packages.
  9. Serve with rice. For the rice I used a yellow Saffron rice. Delicious!
Recipe Notes

The Japanese curry is 80 Baht/100 grams. The shrimp is local sourced, not from Tesco, is 75 Baht/500 grams. For 4 servings, this is about $1.14 per serving.

Variants: 1. Serve with hot cooked pasta. 2. Top with chopped spring onions when serving. 3. Add hard boiled quail eggs when serving.

From the package, I received a package from the US, the instructions are in English and Japanese, for the import here to Thailand, the instructions are only in Japanese.

Beef Stew Gratin

Beef Stew Gratin
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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
6-8 servings 20 minutes
Cook Time
2-3 hours
Servings Prep Time
6-8 servings 20 minutes
Cook Time
2-3 hours
Beef Stew Gratin
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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
6-8 servings 20 minutes
Cook Time
2-3 hours
Servings Prep Time
6-8 servings 20 minutes
Cook Time
2-3 hours
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C. You will need a deep oven proof pan with a oven proof lid, if no lid, just use foil.
  2. Add salt and pepper to the flour and coat the cubed beef. Brown the beef in the deep ovenproof pan with a splash of olive oil. Remove the beef from pan.
  3. Add a bit more oil to the same pan and cook the onions until translucent, then add the carrots and celery and cook for another 3-5 minutes, then add the garlic and cook for 2 minutes more.
  4. Add in the tomato puree and rosemary and stir in, cook for a further 2-3 minutes. Add the chopped tomato and cook for 2 minutes. Add the red wine, simmer to reduce slightly. Add the beef stock and allow to reduce for about 10 minutes.
  5. Cover the pot with a lid and place in the oven for 1 1/2 to 2 hours.
  6. Remove from the oven and remove the lid or foil. Give the stew a quick mix, smooth out the stew and cover with thinly-chopped peeled potatoes, arranged so they are overlapping slightly. Drizzle with the butter, and season to taste with salt, pepper, and dried thyme.
  7. Increase the oven temp to 200 C, leave the pan uncovered and place in the oven again and bake for another 45 minutes or until the potatoes are tender.
  8. Remove from the oven, sprinkle the Gruyere cheese over the potatoes. Place the oven again for 5 to 10 minutes on until the cheese is bubbly.
  9. Serve.
Recipe Notes

Figure about 100 Baht for the beef, the cheese in minimal. For 6 servings, this is about 50 cents per serving.

Shortcut: Tenderizing Beef with Tomatoes.

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