Chicken Stock (Pressure Cooker)
Chicken Stock (Pressure Cooker)
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Instead of taking 3-4 hours to make a chicken stock simmering on the stove top, I am going to use my stove top pressure cooker, only about an hour and makes a more flavorful stock due to the high pressure and temp. If you can get some chicken feet, add those as they are collagen rich. Follow all safety precautions for your pressure cooker.
Servings Prep Time
2 quarts 10 minutes
Cook Time
30 minutes
Servings Prep Time
2 quarts 10 minutes
Cook Time
30 minutes
Chicken Stock (Pressure Cooker)
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Votes: 1
Rating: 5
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Instead of taking 3-4 hours to make a chicken stock simmering on the stove top, I am going to use my stove top pressure cooker, only about an hour and makes a more flavorful stock due to the high pressure and temp. If you can get some chicken feet, add those as they are collagen rich. Follow all safety precautions for your pressure cooker.
Servings Prep Time
2 quarts 10 minutes
Cook Time
30 minutes
Servings Prep Time
2 quarts 10 minutes
Cook Time
30 minutes
Ingredients
Servings: quarts
Instructions
  1. For the carcasses, feel free to chop them down in size a bit to layer them into the pressure cooker. You can use wings, backs, breasts, raw bones, cooked bones, really up to you. Rinsed.
  2. Add the rinsed carcasses to your pressure cooker. Carcasses at Tesco are legs and wings removed, neck attached, plenty of fat attached, perfect.
  3. Add all other ingredients and pour in 2 quarts (8 cups) of water to the cooker BUT make sure you do not go above the max fill for your size of cooker, it is ok if a few chicken parts poke above the water.
  4. Place cooker on high heat until the jiggler is making noise and spinning then reduce the heat to maintain the jiggler moving and making noise. Start your timer now and cook for 30 minutes.
  5. At the 30 minute mark, turn off the heat and move to an unused burner and let the pressure release naturally, about 10 to 15 minutes.
  6. Once the pressure has released, open the lid, skim off any fat, strain the stock. Use in a recipe after or you can refrigerate the stock for several days.
  7. This was after a few days in the fridge, the fat solidifies on top, and was skimmed off, ready for use.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Cowboy Butter
Cowboy Butter
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Sounds really good. Serve with grilled meats like steak and chicken for dipping.
Prep Time
10 minutes
Prep Time
10 minutes
Cowboy Butter
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Sounds really good. Serve with grilled meats like steak and chicken for dipping.
Prep Time
10 minutes
Prep Time
10 minutes
Ingredients
Servings:
Instructions
  1. In a small bowl, combine butter, lemon juice, garlic, shallot, mustard, horseradish, cayenne, and paprika. Whisk to combine.
  2. Stir in parsley, chives, thyme and season with salt and pepper.
Recipe Notes

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

Pork Ragout with Fettuccine Pasta
Pork Ragout with Fettuccine Pasta
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A good meaty stew is always a hit here at the house, this is a must try for me.
Servings Prep Time
4 servings 10 minutes
Cook Time
2-3 hours
Servings Prep Time
4 servings 10 minutes
Cook Time
2-3 hours
Pork Ragout with Fettuccine Pasta
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A good meaty stew is always a hit here at the house, this is a must try for me.
Servings Prep Time
4 servings 10 minutes
Cook Time
2-3 hours
Servings Prep Time
4 servings 10 minutes
Cook Time
2-3 hours
Ingredients
Servings: servings
Instructions
  1. Heat the oil in a large Dutch oven or pot over medium-high heat. Once the oil is hot, salt both sides of each rib, then add to the pot and cook until golden brown, about 3 minutes per side. Remove to a plate.
  2. Reduce the heat to medium. Add the garlic, carrot, celery, onion, bell pepper and 1/2 teaspoon salt, stir to combine and then partially cover with a lid. Cook, stirring frequently, until the vegetables are soft, about 6 minutes. Add the wine, bay leaves, thyme, crushed red pepper and 1/2 teaspoon salt and simmer until most of the wine has evaporated, about 2 minutes.
  3. Nestle in the browned ribs (and any accumulated juices), then add the crushed tomatoes and 1 cup of water and 1/2 cup tomato juice from the can. Bring to a high simmer, then adjust to a low simmer and cover the pot partially with the lid. Cook, stirring occasionally, until the meat is tender and falling apart and the sauce has reduced, about 2 hours.
  4. Bring a large pot of water to a boil and add the pasta. Cook according to the package instructions, drain, reserving about 1 cup of the cooking water.
  5. Stir the parsley into the sauce and adjust the seasoning to taste with salt. Thin out with a little of the reserved pasta water and stir some of the basil.
  6. Divide the cooked pasta among bowls and top each with some ragout. Drizzle each bowl with a little olive oil, top with a generous amount of Parmesan and garnish with a few basil leaves.
Recipe Notes

Overall, the only costly item here is the pork shoulder but that is 50 Baht/500 grams, so for 4 servings, this is about 37 cents per serving. Excellent value.

Provided courtesy of good friends, Garland Davis, US Navy Cook (Ret).
United States.

Eduard’s Country Skillet
Eduard's Country Skillet
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This is from a good friend, easy and delicious! This is a make with what you have recipe, no set rules here, amounts you use are up to you although I have edited to what I used when I made this on 27 Dec 2016 and it is a keeper! Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
15-20 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
15-20 minutes
Eduard's Country Skillet
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This is from a good friend, easy and delicious! This is a make with what you have recipe, no set rules here, amounts you use are up to you although I have edited to what I used when I made this on 27 Dec 2016 and it is a keeper! Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
15-20 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
15-20 minutes
Ingredients
Servings: servings
Instructions
  1. Boil the potatoes until just for tender. Remove from the water and let cool so you can handle them. Once they have cooled a little, dice them into large pieces.
  2. Cook the bacon, ham, and sausage separately then remove and set aside. You can use a bit of each, or just one or two, up to you.
  3. In the same pan, heat it up with some bacon fat, olive oil, and butter, add the bell peppers, onion, season with salt, pepper, thyme, and sage.
  4. Cook until the peppers are tender, then add in the potatoes and cooked meat, mix and heat through.
  5. While cooking the peppers are cooking, preheat your oven to 180 C (350 F), put your large cast iron pan in the oven while it heats. If no cast iron pan, or you oven will not support a cast iron pan, use a baking dish. I used a baking dish.
  6. Crack the eggs into a bowl and beat slightly, then add the chopped spring onion and cheese, amount is up to you. Add this to the skillet with the potatoes and give a quick stir, remove the cast iron pan (baking dish) from the oven and pour this mixture into the pan and bake for 15-20 minutes until the eggs are set. Serve.
Recipe Notes

No cost given here, cost would be based on what you use, shortcuts will save you money as well. This would be an excellent dish to prepare for a late breakfast, brunch, as I do, a main dish for dinner.

This can range from low cost to high cost depending on what you want to use. I will say this a fair value dish as average.

Shortcuts: Sausage, Breakfast Sausage.

Recipe and cast iron pan photo provided courtesy of good friend, Eduard Wijers.
United States.

Slow Cooker Cajun Style Ribs
Slow Cooker Cajun Style Ribs
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I like a good plate of ribs, Thais however cook most ribs in a soup. I made this, these are very good, and I have modified the recipe on my findings, my comment on the dish is listed below. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6 people 24 hours
Cook Time
9 hours
Servings Prep Time
6 people 24 hours
Cook Time
9 hours
Slow Cooker Cajun Style Ribs
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I like a good plate of ribs, Thais however cook most ribs in a soup. I made this, these are very good, and I have modified the recipe on my findings, my comment on the dish is listed below. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6 people 24 hours
Cook Time
9 hours
Servings Prep Time
6 people 24 hours
Cook Time
9 hours
Ingredients
Dry rub
BBQ sauce
Servings: people
Instructions
  1. A rack of ribs is the long strip of ribs, the rib bones are about 3 inches long. Pick out strips that are meaty between the straight bones and not so much of the odd shaped bones. Prep the ribs by rinsing them then cut the racks into portions, 3 bones per section. (Photo credit: Tesco Lotus Thailand.)
  2. Mix the dry rub ingredients in small bowl. Using your hands rub the dry rub on the ribs on both sides. Place ribs in a bag and twist to remove air and place in a bowl and put in the fridge overnight. Perfect use for a Tesco Lotus plastic bag.
  3. Next day, remove the ribs from the fridge. Mix the barbecue sauce ingredients in a small bowl. Layer the ribs in your slow cooker and on each layer, add a tablespoon of sauce. Add the water to the sides of the pot, cover and cook on Low setting for 9 hours, do not remove the lid during this time. Serve with the sauce on the side. Side dishes recommended would be pinto beans, and even potato salad.
Recipe Notes

Pork ribs run about 140 Baht/kilo, I bought 3 slabs for about 180 Baht. This came out to about 90 cents per person for 6 meals.

Shortcuts: BBQ Sauce, Creole Seasoning Mix.

Adapted from an internet recipe.

Breakfast Sausage
Breakfast Sausage
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Easy to make, and very good, I have made this on several occasions, I need to make this more often. Keep in mind, the longer you refrigerate this, up to 24 hours before cooking, the flavors will blend together better. Sage is the key ingredient in breakfast sausage. (Photos are credited to my friend Glenn Unflat, Thailand).
Servings Prep Time
6 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
15 minutes
Breakfast Sausage
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Votes: 2
Rating: 5
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Easy to make, and very good, I have made this on several occasions, I need to make this more often. Keep in mind, the longer you refrigerate this, up to 24 hours before cooking, the flavors will blend together better. Sage is the key ingredient in breakfast sausage. (Photos are credited to my friend Glenn Unflat, Thailand).
Servings Prep Time
6 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Mix everything together in a large bowl, use your hands and mix well. Refrigerate for 6 to 24 hours to allow the spices to blend well.
  2. Form into patties and fry in a skillet over medium heat for about 5 minutes per side or until juices run clear.
  3. I cooked these up on 3 May 2018 for some sausage, egg, cheese sandwiches, tasty.
Recipe Notes

Minced pork will run about 100 Baht/kilo, making this about 50 cents per person for 6 people, add some fresh homemade hash browns and a couple of eggs, you have a nice breakfast for under $1 per person.

Adapted from an internet recipe.

First 3 photos provided by good friend, Glenn Unflat.
Thailand.

Slow Cooker Scalloped Potatoes
Slow Cooker Scalloped Potatoes
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This side uses the slow cooker and frees up your oven (and kitchen heating).
Servings Prep Time
8-12 servings 20 minutes
Cook Time
5-6 hours
Servings Prep Time
8-12 servings 20 minutes
Cook Time
5-6 hours
Slow Cooker Scalloped Potatoes
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This side uses the slow cooker and frees up your oven (and kitchen heating).
Servings Prep Time
8-12 servings 20 minutes
Cook Time
5-6 hours
Servings Prep Time
8-12 servings 20 minutes
Cook Time
5-6 hours
Ingredients
Servings: servings
Instructions
  1. Melt butter in a saucepan on the stove. Add garlic. Add in flour and stir until blended. Let cook 1 minute.
  2. Pour in milk while whisking and continue to whisk until incorporated and no lumps remain. Add in chicken broth and seasonings. Stir over medium heat until thick and bubbly.
  3. Grease the inside of your slow cooker with some butter. Layer 1/3 of potatoes, 1/2 of onions, 1 cup cheese and 1 cup of sauce. Repeat layers ending with the remaining potatoes, sauce & cheese.
  4. Cook on high 5-6 hours or until potatoes are tender. Once done, potatoes can be kept on warm for up to 2 hours. To thicken up sauce (if required) turn off slow cooker for about 20 minutes before serving.
Recipe Notes

Potatoes cost about 35 Baht/kilo, making this a very reasonable side dish for up to 8-12 servings.

Now this is listed as a side dish, but if you add a couple of diced boiled chicken breasts or diced ham to each layer, and pair it with a green vegetable as a side dish, you can turn this into a inexpensive meal.

Adapted from and internet recipe.

Italian Dressing Mix
Italian Dressing Mix
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An easy to make dry shortcut that is much less expensive than the store bought packets.
Servings
4 packets, approximate
Servings
4 packets, approximate
Italian Dressing Mix
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An easy to make dry shortcut that is much less expensive than the store bought packets.
Servings
4 packets, approximate
Servings
4 packets, approximate
Ingredients
Servings: packets, approximate
Instructions
  1. Mix everything together and store in an airtight container.
  2. Use 2 tablespoons for every 1 dry packet needed.
  3. To make salad dressing, together 2 tablespoons of dry mix with 2/3 cup olive oil, 1/4 cup white vinegar, and 2 tablespoons water.
Recipe Notes

Adapted from an internet recipe.

Chicken & Mushroom Pan
Chicken & Mushroom Pan
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Another go-to that can be adjusted to any taste. This is a recipe that I like to use if I have friends over at lunch time and I want to make an impromptu lunch while chatting away in the kitchen at the same time. A hit every time!
Servings Prep Time
4 servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
30 minutes
Chicken & Mushroom Pan
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Another go-to that can be adjusted to any taste. This is a recipe that I like to use if I have friends over at lunch time and I want to make an impromptu lunch while chatting away in the kitchen at the same time. A hit every time!
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. Season the chicken pieces with salt and pepper.
  2. Heat the olive oil in a pan and add the thyme and garlic as well as the chicken pieces. Keep the heat low and slowly brown the chicken on all sides. Take your time with this, making sure that there is a lot of caramelization happening on the bottom of the pan.
  3. When the chicken is done, add the mushrooms and sauté in the pan juices for about 2 to 3 minutes until cooked through.
  4. Lastly, add the cream and allow the cream to reduce to about ⅔ of the original amount. Taste and adjust seasoning.
  5. Take the pan to the table and serve with crusty bread.
Recipe Notes

Chicken breasts, boneless and skinless runs about 90 to 100 Baht per kilo, 4 breast would probably be just under a kilo, cream would probably cost more but with a larger quantity and you get get multiple uses from it. I'll say 190 Baht for the major costs, about $1.40 per serving.

Provided courtesy of good friend, Denise Georgiades.
South Africa.

Italian Sausage / Pork Sausage / Chicken Sausage
Italian Sausage / Pork Sausage / Chicken Sausage
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I looked at a bunch of recipes online and got a general list together of the ingredients, and made my own, sausage patties, not links. A good general recipe that is nice for spaghetti sauces, sausage burgers, or served with pasta or potato. These are not going to win a blue ribbon prize in the culinary world, but I think they taste good. All spices are dried. To make this Italian Sausage, add the fennel seeds. To make this just a pork sausage, omit the fennel seeds. To make a nice chicken sausage, omit the fennel seeds. READ THE STEPS, I added a step at the beginning if you are using meat you are going to grind.
Prep Time
10 min
Prep Time
10 min
Italian Sausage / Pork Sausage / Chicken Sausage
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Rating: 5
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I looked at a bunch of recipes online and got a general list together of the ingredients, and made my own, sausage patties, not links. A good general recipe that is nice for spaghetti sauces, sausage burgers, or served with pasta or potato. These are not going to win a blue ribbon prize in the culinary world, but I think they taste good. All spices are dried. To make this Italian Sausage, add the fennel seeds. To make this just a pork sausage, omit the fennel seeds. To make a nice chicken sausage, omit the fennel seeds. READ THE STEPS, I added a step at the beginning if you are using meat you are going to grind.
Prep Time
10 min
Prep Time
10 min
Ingredients
Servings:
Instructions
  1. NOTE: If you will be grinding the meat yourself (recommended) then prepare the meat by cutting into chunks that will fit the hopper of your grinder, remove an silver tendon from pork, then mix the spices into this, then grind on the medium size die, after it is ground then grind again on the smaller die.
  2. If using store bought ground pork, just add the spices.
  3. And mix with your hands really well. Now you can stuff into casings or simply make patties.
  4. Stuffed into casings.
  5. With clean hands, mix all this together well, form into patties sized to your liking. I keep a few to the side for dinner the day I make this, then freeze the rest with foil between the layers.
  6. A good friend, Dave Williams, posted a comment on this but used ground chicken and made patties, which is a great alternative! Here is his photo and his comment is below.
Recipe Notes

Less than $1 per person per meal.

Adapted from many internet recipes.