Breakfast Pizza
Breakfast Pizza
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This sounds good and uses fresh hash browns, not frozen. On my to cook list.
Servings Prep Time
4 servings 15 minutes
Cook Time
45-55 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
45-55 minutes
Breakfast Pizza
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This sounds good and uses fresh hash browns, not frozen. On my to cook list.
Servings Prep Time
4 servings 15 minutes
Cook Time
45-55 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
45-55 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 200 C (400 F). Lightly coat a baking sheet or pizza pan with butter or spray with olive oil using an oil mister.
  2. Wash and scrub the potatoes. Shred, and place in water, rinse, and squeeze dry, repeat the water, rinse, and squeeze steps 3-4 times until the water that is squeezed out runs clear, there, you just rinsed out the starch and made your own has browns.
  3. Add the hash browns to a large mixing bowl, add 2 eggs, 1/2 cup cheese, and season with salt and pepper to your liking. Mix to combine.
  4. Place the hash brown mixture on the prepared baking sheet or pizza pan, use your hands and pat this down to a round pizza shape.
  5. Bake for 20 minutes or until golden brown.
  6. While the potato crust is baking, heat a non stick pan and when hot, cook the bacon until crispy, then place the bacon on a paper towel lined plate to drain, then crumble.
  7. Remove the potato crust from the oven, top with the remaining cheese and crack the remaining eggs onto the crust, sprinkle on the crumbled bacon and season with salt and pepper.
  8. Bake again for about 15 minutes to set the egg whites but with runny yolks, or bake for 18 to 20 for firmer yolks.
  9. Remove from oven, sprinkle with the chives, slice, serve, and enjoy.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Mashed Potatoes (Pressure Cooker)
Mashed Potatoes (Pressure Cooker)
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This will use either the steamer tray or basket that came with your pressure cooker or any steamer basket or trivet that will keep the potatoes above the water. This process cooks the potatoes with pressure and heat, they cannot get waterlogged or soggy like boiled potatoes. Only takes 6 minutes on high pressure and a natural release. Follow the safety precautions for your model of pressure cooker. I made this on 17 May 2018, and this is what mashed potatoes are supposed to taste like! These are outstanding!
Servings Prep Time
2-6 servings 5 minutes
Cook Time Passive Time
6 minutes 10-15 minutes
Servings Prep Time
2-6 servings 5 minutes
Cook Time Passive Time
6 minutes 10-15 minutes
Mashed Potatoes (Pressure Cooker)
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This will use either the steamer tray or basket that came with your pressure cooker or any steamer basket or trivet that will keep the potatoes above the water. This process cooks the potatoes with pressure and heat, they cannot get waterlogged or soggy like boiled potatoes. Only takes 6 minutes on high pressure and a natural release. Follow the safety precautions for your model of pressure cooker. I made this on 17 May 2018, and this is what mashed potatoes are supposed to taste like! These are outstanding!
Servings Prep Time
2-6 servings 5 minutes
Cook Time Passive Time
6 minutes 10-15 minutes
Servings Prep Time
2-6 servings 5 minutes
Cook Time Passive Time
6 minutes 10-15 minutes
Ingredients
Servings: servings
Instructions
  1. Wash and scrub your potatoes for unpeeled, or wash and peel, totally your preference. Quarter the potatoes.
  2. Add the water to your pressure cooker, insert the steamer tray or basket, add the potatoes and garlic to the tray or basket.
  3. Place the lid on and lock, add the weight (the jiggler), turn on the heat to high. when the jiggler starts to move and vent pressure, indication full pressure, start your timer for 6 minutes and reduce the heat to low or medium low to maintain full pressure.
  4. When 6 minutes have passed, turn off the heat and move the pressure cooker to an unused burner to cool and release the pressure naturally, about 10-15 minutes.
  5. When the pressure is fully released, open the lid.
  6. Transfer the potatoes to a medium sized pot (you can use a sturdy mixing bowl but I feel that a pot is much easier to work with) and using a potato masher, mash up the potatoes. Add a splash of milk and 2-4 tablespoons of butter and mash that in.
  7. Serve as side dish.
Recipe Notes

Low cost, and an energy and time saver as a bonus.

Inspired by the recipe Mashed Potatoes from Pressure Cooker Diaries.

Minced Chicken Oven Dish
Minced Chicken Oven Dish
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This is a basic Indonesian dish and it sounds really good, and easy to prepare. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
30-40 minutes
Minced Chicken Oven Dish
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This is a basic Indonesian dish and it sounds really good, and easy to prepare. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
30-40 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C (350 F). Lightly grease a 8x8 baking dish with butter.
  2. In a mixing bowl, add the chicken, onion, celery, garlic, pepper, salt, nutmeg, and broth. Mix together with a large spoon, no need to get your hands involved with this.
  3. Fold the potatoes into the mixture.
  4. Add the chicken mixture to the baking dish and spread out evenly. Pour the beaten egg onto the chicken.
  5. Sprinkle breadcrumbs over the top then add a few chunks of butter.
  6. Place in the oven and bake for 30 minutes, check the doneness of the chicken and if not done bake for another 5-10 minutes.
  7. Serve with rice for a simple and enjoyable meal.
Recipe Notes

Low cost.

Shortcut: Breadcrumbs.

This recipe for Minced Chicken in Oven Dish is from Pisang Susu.
Netherlands.

Russian Beet Salad
Russian Beet Salad
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This sounds really good, and several shortcuts to make sure you have flavorful vegetables. This can be dressed two different ways as well. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6 servings 15 minutes
Cook Time
40-50 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
40-50 minutes
Russian Beet Salad
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This sounds really good, and several shortcuts to make sure you have flavorful vegetables. This can be dressed two different ways as well. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6 servings 15 minutes
Cook Time
40-50 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
40-50 minutes
Ingredients
Dressings, pick one
Servings: servings
Instructions
  1. In a large mixing bowl, add the pickles, carrots, beets, and potatoes and toss together.
  2. Add ONE of the dressings, starting with 4 tablespoons and adjusting as needed, season with salt and pepper to taste.
  3. Chill for a few hours, then when serving, garnish with the fresh dill.
Recipe Notes

Low cost.

Shortcuts: Pressure Cooked Beets, Pressure Cooked Carrots, Fridge Pickles.

Adapted from an internet recipe.

Hamburger Helper Shortcuts
Hamburger Helper Shortcuts
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I grew up on Hamburger Helper, and many times the hamburger (hamburger meat for all my friends in the deep south of the US) was substituted with ground venison. My early years in the Navy, my wife and I made Hamburger Helper to stretch those dollars between paydays. This is basically hamburger, pasta (maybe potatoes), spices, milk, and water, and a load of preservatives. So I did a bit of research on the internet and found a site that replicated all of the dishes available. The basic instruction is brown the ground beef and drain, then add in the ingredients for each version you wish then simmer. Enjoy. Links to the shortcut are listed in the Recipe Notes section.
Servings
4 servings
Servings
4 servings
Hamburger Helper Shortcuts
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I grew up on Hamburger Helper, and many times the hamburger (hamburger meat for all my friends in the deep south of the US) was substituted with ground venison. My early years in the Navy, my wife and I made Hamburger Helper to stretch those dollars between paydays. This is basically hamburger, pasta (maybe potatoes), spices, milk, and water, and a load of preservatives. So I did a bit of research on the internet and found a site that replicated all of the dishes available. The basic instruction is brown the ground beef and drain, then add in the ingredients for each version you wish then simmer. Enjoy. Links to the shortcut are listed in the Recipe Notes section.
Servings
4 servings
Servings
4 servings
Ingredients
Chili Mac
Lasagna
Cheesy Beef Taco
Beef Stroganoff
Potato Stroganoff
Salisbury
Cheesy Italian Shells
Cheesy Jambalaya
Servings: servings
Instructions
Chili Mac
  1. In a large non stick pan, brown the ground beef and drain off any fat.
  2. Add the remaining items except the cheese. Reduce heat to a simmer and stir occasionally until the macaroni is tender.
  3. Stir in the cheese and when it is melted in, serve and enjoy.
Lasagna
  1. In a large non stick pan, brown the ground beef and drain off any fat.
  2. Add the remaining items except the two cheeses. Reduce heat to a simmer and stir occasionally until the egg noodles or lasagna noodles are tender.
  3. Stir in the Mozzarella cheese and sprinkle the Parmesan cheese on the top. Cover for 5 minutes to let the Mozzarella melt in, serve and enjoy.
Cheesy Beef Taco
  1. In a large non stick pan, brown the ground beef and drain off any fat.
  2. Add the remaining items except the cheese and Fritos. Reduce heat to a simmer and stir occasionally until the rice is tender.
  3. Stir in 1 cup of the Cheddar cheese, sprinkle the remaining cheese on the top then the Fritos, Cover and let sit for 5 minutes, serve and enjoy.
Beef Stroganoff
  1. In a large non stick pan, brown the ground beef and drain off any fat.
  2. Add the remaining items. Reduce heat to a simmer and stir occasionally until the egg noodles are tender. Serve and enjoy.
Potato Stroganoff
  1. In a large non stick pan, brown the ground beef and drain off any fat.
  2. Add the remaining items. Reduce heat to a simmer and stir occasionally until the potatoes are tender. Serve and enjoy.
Salisbury
  1. In a large non stick pan, brown the ground beef and drain off any fat.
  2. Add the remaining items. Reduce heat to a simmer and stir occasionally until the egg noodles are tender. Serve and enjoy.
Cheesy Italian Shells
  1. In a large non stick pan, brown the ground beef and drain off any fat.
  2. Add the remaining items except the cheese. Reduce heat to a simmer and stir occasionally until the pasta shells are tender.
  3. Stir in the Cheddar cheese and cook for another 5 minutes or so to let the cheese melt in, serve and enjoy.
Cheesy Jambalaya
  1. In a large non stick pan, brown the ground beef and drain off any fat.
  2. Add the remaining items except the cheese. Reduce heat to a simmer and stir occasionally until the rice is tender.
  3. Stir in the Cheddar cheese and cover for another 5 minutes or so to let the cheese melt in, serve and enjoy.
Recipe Notes

Low cost.

Shortcuts: Italian Seasoning, Sour Cream.

Notes: 1. If using true Thai chili powder, cut the amount back by 1/3 to 1/2 as it is quite hotter than chili powder in the US. 2. The salt and sugar are OPTIONAL! I have made several of these and you can certainly leave out the sugar. Salt is used in the boxed version of this much the way McDonald's uses salt, sugar is used in the box version much the way cereals in the US are made, to get you to not like the meal, but love the meal, and buy more. When I make these, I do not add sugar, but I do add salt, a touch less than what is stated.

Adapted from an internet recipe.

Sliced Baked Potatoes
Sliced Baked Potatoes
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I like potatoes cooked many ways, this certainly sounds good. On my to cook list. Low number of ingredients, always a plus as well. No quantities are stated, this is a make with what you have on hand or need recipe, just adjust the ingredients to your needs. Link to the shortcut is listed in the Recipe Notes section.
Prep Time
5 minutes
Cook Time
30-40 minutes
Prep Time
5 minutes
Cook Time
30-40 minutes
Sliced Baked Potatoes
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I like potatoes cooked many ways, this certainly sounds good. On my to cook list. Low number of ingredients, always a plus as well. No quantities are stated, this is a make with what you have on hand or need recipe, just adjust the ingredients to your needs. Link to the shortcut is listed in the Recipe Notes section.
Prep Time
5 minutes
Cook Time
30-40 minutes
Prep Time
5 minutes
Cook Time
30-40 minutes
Ingredients
Servings:
Instructions
  1. Preheat your oven to 200 C (400 F), line a baking sheet with parchment paper.
  2. Brush both sides of the potato slice with melted butter and bake for 30 to 40 minutes, flip them half way through, until lightly browned on each side.
  3. When the potatoes are browned, top with the bacon, spring onion, and cheese.
  4. Return the to the oven and bake until the cheese is melted, keep an eye on them!
  5. Remove from your oven and spoon into a serving dish, add a few spoons of sour cream and serve. Have sour cream available on the side as well. Enjoy.
Recipe Notes

Low cost.

Shortcut: Sour Cream.

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

Lentil & Potato Stew
Lentil & Potato Stew
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Sounds good, I have not had lentils yet, so I need to change this. On my to cook list.
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Lentil & Potato Stew
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Sounds good, I have not had lentils yet, so I need to change this. On my to cook list.
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Ingredients
Servings: servings
Instructions
  1. Heat the oil in a large pot with the oil, then add the onion cook until softened, the add the potatoes and carrots and cook for 5 minutes to just brown them.
  2. Add the garlic and rosemary until fragrant then the salt, pepper, cayenne, and paprika and stir to combine the flavors for 30 seconds to a minute.
  3. Add the vinegar and water and stir, bring to a boil and add the lentils and reduce to a simmer, simmer for 25 to 30 minutes, or until the potatoes and carrot is tender and the lentils are tender.
  4. Remove from heat and stir in the honey, mustard, thyme, and greens. When the greens are wilted and hot, serve.
Recipe Notes

I will price this when I can find dried lentils here, for now I will say low cost.

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

Crockpot Sausage & Green Beans
Crockpot Sausage & Green Beans
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Sounds delicious. Smoked sausage is available here, but I would lean towards other sausages for the various flavors. Low number of ingredients as well. I made this on 17 Dec 2017, excellent meal!
Servings Prep Time
4-6 servings 5 minutes
Cook Time
6-8 hours
Servings Prep Time
4-6 servings 5 minutes
Cook Time
6-8 hours
Crockpot Sausage & Green Beans
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Sounds delicious. Smoked sausage is available here, but I would lean towards other sausages for the various flavors. Low number of ingredients as well. I made this on 17 Dec 2017, excellent meal!
Servings Prep Time
4-6 servings 5 minutes
Cook Time
6-8 hours
Servings Prep Time
4-6 servings 5 minutes
Cook Time
6-8 hours
Ingredients
Servings: servings
Instructions
  1. Layer the ingredients in the slow cooker starting with the potatoes.
  2. Then add the long beans.
  3. Then add the sausage. Pour the broth over the top. For this dish, I used 240 grams of Italian sausage.
  4. And another 270 grams of Vietnamese sausage, it is just a recipe, not set in stone, feel free to use sausage of your choice.
  5. Cover and cook on Low setting for 6 to 8 hours. Do not remove the cover before 6 hours. When the potatoes are fork tender, you can serve after that or switch to Warm to serve later. Add salt and pepper to taste before serving.
  6. Served with fresh baked bread on the side, perfect meal.
Recipe Notes

Going with my purchase of Cumberland sausage at 178 Baht. For 4 servings, this is about $1.31 per serving.

Variants 1. Use other types of sausage, Cumberland would be a good choice, Italian, Bangers, even Vietnamese sausage would be good in this. 2. Use pork or chicken stock in place of the vegetable stock.

Provided by Slow Cooker Kitchen and the link to this recipe is here. You have to scroll down to find this recipe.
United States.

Whitefish Poached in Court Bouillon
Whitefish Poached in Court Bouillon
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Now the name, Court Bouillon sounds very upscale, as a good friend explains it, "court bouillon is 'an aromatic liquid in which meat, fish, and various vegetables are cooked,' in other words, fancy salted water!" This does sound good and is actually a 2 for 1 dish, the fish, and the potatoes for a side. I made this on 6 Feb 2018, excellent.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
15-20 minutes
Servings Prep Time
4-6 servings 5 minutes
Cook Time
15-20 minutes
Whitefish Poached in Court Bouillon
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Now the name, Court Bouillon sounds very upscale, as a good friend explains it, "court bouillon is 'an aromatic liquid in which meat, fish, and various vegetables are cooked,' in other words, fancy salted water!" This does sound good and is actually a 2 for 1 dish, the fish, and the potatoes for a side. I made this on 6 Feb 2018, excellent.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
15-20 minutes
Servings Prep Time
4-6 servings 5 minutes
Cook Time
15-20 minutes
Ingredients
For the Poached Fish
For the Potato Side Dish
Servings: servings
Instructions
  1. Cut your fish fillets in half to make more manageable sizes, this makes them so much easier to lift out of the water after they are poached. Good fillets would be Pangasius and Barramundi.
  2. In a large pot, add the water, salt, garlic, bay leaves, and olive oil. Bring to a boil and hold for about 3-4 minutes to blend the flavors.
  3. Place the fillets in the boiling water and return to a boil for about 2-3 minutes or until just cooked through. Use a slotted spatula to remove the fish to a plate and cover with foil to keep warm. Let the fish rest for about 5 minutes before serving, or go ahead and make the optional potatoes.
For the Potatoes
  1. Bring the water to a boil that was used to cook the fish, add just a pinch, and I mean a small pinch, most expensive spice in the world no less, of saffron in the pot. Saffron is for the color and just a hint of flavor. If no saffron, add an even smaller pinch of turmeric, this is for color mainly and just a smidgen of taste.
  2. When boiling, add the cubed potatoes, these can be skin on or skin off, up to your preference, into the water. Cook for about 15 minutes or until fork tender.
  3. Drain potatoes, plate with the fish, serve and enjoy.
Recipe Notes

For the fish, go with about 130 Baht/1 kilo of Pangasius fillets. For 4 servings, this is about 96 cents per serving.

Variants: 1. After fish is added to the water, add shrimp, mussel meat, or lump crab.

This recipe for Cod Poached in Court Bouillon is from Simply Recipes.

DIY Chowder
DIY Chowder
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This is a Do It Yourself (DIY) Chowder. This is what I have come up with for you to make a different chowder each time you prepare this. The basics are you need a fat, vegetables, stock, evaporated milk or cream and milk, and seafood.
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
DIY Chowder
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This is a Do It Yourself (DIY) Chowder. This is what I have come up with for you to make a different chowder each time you prepare this. The basics are you need a fat, vegetables, stock, evaporated milk or cream and milk, and seafood.
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Ingredients
For Fat - pick 1 item to use
For Vegetables - pick 1 or more items to use, some are required
For Stock - pick 1 item to use
For Cream - pick 1 item to use
For Seafood - pick 1 or more items to use
Servings: servings
Instructions
  1. Some good combinations:

    If using whitefish, mushroom or vegetable stock works well, plus onion, carrot, daikon, spring onion, and mushrooms. For the cream I normally use the evaporated milk.

    If using clams or oyster meat, with the juice they come in, chicken or vegetable stock work well, plus onion, carrot, and potatoes. For the cream I normally use the evaporated milk.

    For a seafood type chowder, go with a mushroom or vegetable stock, and a little of each seafood listed, plus onion, carrot, potato or daikon. and mushrooms. For the cream I normally use the evaporated milk.
  2. Let's get started. In a medium size pot, heat the bacon fat or butter, when hot, add the onion and saute until softened and starting to brown up.
  3. Add the stock of your choice, the carrot, and 1-3 vegetables of your choice and bring to a boil then reduce to a simmer. As that is simmering add the fish or seafood of your choice, then add the evaporated milk or cream and milk, season with salt and pepper as desired. If using mushrooms add those as well.
  4. Simmer for about 15 to 20 minutes to cook the seafood through and the carrot, and potatoes or daikon are tender.
  5. Ladle into bowls and enjoy.
Recipe Notes

This can be low cost up to high cost depending on what seafood you use.

My own creation, Lee Thayer.
Thailand.