Cheeseburger Casserole
Cheeseburger Casserole
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This sounds good, uses ground chicken as the meat instead of beef. And in keeping with the spirit of fresh, I am going to write this to use more fresh and less canned items. On my to cook list for sure.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
50 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
50 minutes
Cheeseburger Casserole
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This sounds good, uses ground chicken as the meat instead of beef. And in keeping with the spirit of fresh, I am going to write this to use more fresh and less canned items. On my to cook list for sure.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
50 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
50 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C (350 F). If not using a 12 inch heatproof pan, lightly grease a 9x13 baking dish. (I will verify the dish size when I make this.)
  2. In a large pot of salted boiling water, cook the pasta until just tender, drain and set aside.
  3. While waiting on the pasta to cook, heat a large non stick pan on medium heat, add the oil. When hot, add the onion and cook until softened, then add the garlic and cook until fragrant, about 1 minute.
  4. Add the chicken and steak seasoning, stir and cook until the chicken until browned, it cooks further in the oven. Drain any liquids from the pan.
  5. To the pan add the tomatoes, tomato paste, mustard, and dill relish. Simmer for a few minutes then turn off the heat. Stir in the pasta and stir to coat well.
  6. If using a oven proof pan, smooth out the mixture and add the shredded cheese evenly on the the top, place in the oven and bake for 20-25 minutes or until the mixture bubbles and the cheese melted in.
  7. If using a baking dish, transfer the pasta mixture to a 9x13 baking dish, spread out evenly and add the shredded cheese evenly on the top and bake for 20-25 minutes or until the mixture bubbles and the cheese melted in.
  8. Sprinkle with diced tomatoes and salt and pepper as desired and serve.
Recipe Notes

Low cost.

Variant: 1. Use ground turkey in place of ground chicken.

Adapted from an internet recipe.

Beef Stock
Beef Stock
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This is from a good American friend, Brian, who lives in northeastern Thailand. When I order beef next time in the village I will have to order some cut leg bones to try this out, sounds like excellent stock.
Servings Prep Time
4-5 quarts 45 minutes
Cook Time
4-6 hours
Servings Prep Time
4-5 quarts 45 minutes
Cook Time
4-6 hours
Beef Stock
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This is from a good American friend, Brian, who lives in northeastern Thailand. When I order beef next time in the village I will have to order some cut leg bones to try this out, sounds like excellent stock.
Servings Prep Time
4-5 quarts 45 minutes
Cook Time
4-6 hours
Servings Prep Time
4-5 quarts 45 minutes
Cook Time
4-6 hours
Ingredients
Servings: quarts
Instructions
  1. Preheat your oven to 230 C (450 F). Oil a roasting pan and add the marrow bones, onions, carrots, and celery. Roast for 20-30 minutes or until the vegetables are browned, turn the veggies occasionally.
  2. When the veggies are roasted, transfer the bones and veggies to a large stock pot add the water. All the contents should be covered with water.
  3. Now with the roasting pan, pour out any fat and discard that. Add 1/2 cup hot water to the pan and scrape up any bits stuck to the pan, then pour that water into the stock pot.
  4. To the stock pot, now add the tomato paste, peppercorns, and bay leaf. Bring the pot to a simmer and maintain a simmer for 4 to 6 hours. Check the pot once in a while and skim off any foam and fat. Add water as needed to keep the contents covered.
  5. Once simmered, turn off the heat and allow the pot to cool. Remove the bones and discard or for a treat for your dog. Strain the stock and discard what you strained out.
  6. Can be used immediately or stored in the fridge for several days, or even frozen.
Recipe Notes

Low cost.

Provided by good friend, Brian Colligan.
Thailand.

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.

Old Fashioned Goulash II
Old Fashioned Goulash II
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Sounds great, on my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
40-50 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
40-50 minutes
Old Fashioned Goulash II
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Sounds great, on my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
40-50 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
40-50 minutes
Ingredients
Servings: servings
Instructions
  1. Brown the ground beef in good sized pot with the onion and garlic, drain fat.
  2. Add the peas, carrots, corn, seasoning salt, pepper, cumin, and give it a quick mix. Then add the Worcestershire sauce, tomato paste, and chopped tomatoes with their juice, another quick mix.
  3. Add the broth, bay leaves, and macaroni. Give it a quick mix and set heat to just simmer. Cover pot and simmer until the pasta is cooked and tender, stirring occasionally.
  4. Top with the cheese, cover, and remove from heat for 10 minutes.
  5. Give it a stir and serve.
Recipe Notes

Beef will cost about 125 Baht/500 grams. For 4 servings, this is about 92 cents per serving.

Shortcuts: Italian Seasoning, Seasoning Salt.

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

Pinto Bean & Ground Beef Stew (Pressure Cooker)
Pinto Bean & Ground Beef Stew (Pressure Cooker)
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I found this recipe yesterday, had everything on hand, tested out by the family, this is overwhelmingly tasty!!! This is for a stove top pressure cooker. Counting on the natural pressure release, you can have this on the table is under an hour. You can cook the beef and other prep while the pressure cooker is doing its thing. Follow all safety precautions for your model of pressure.
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Pinto Bean & Ground Beef Stew (Pressure Cooker)
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I found this recipe yesterday, had everything on hand, tested out by the family, this is overwhelmingly tasty!!! This is for a stove top pressure cooker. Counting on the natural pressure release, you can have this on the table is under an hour. You can cook the beef and other prep while the pressure cooker is doing its thing. Follow all safety precautions for your model of pressure.
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Add the rinsed and sorted beans to your pressure cooker, add the 4 cups of water, and 1 tablespoon of cooking oil, the oil is to prevent the beans from foaming. Depending on your size of pressure cooker, do not fill more than halfway.
  2. Place the lid on the cooker and lock closed. Place on high heat until the pressure cooker comes to full pressure, meaning the jiggler is moving and making some noise, this is when you start timing. Turn the heat to low but maintain full pressure. Time the beans for 22 to 27 minutes depending on if like them firm or softer. (I time for 25 minutes.)
  3. While the beans are cooking, heat a non stick skillet and cook the ground beef until cooked through, drain the beef well and set aside. Photo shows the beef cooking while the pressure cooker is working on the beans.
  4. Same pan, heat a splash of oil and cook the onion until starting to turn brown, then add the garlic and cook for another 2 minutes,
  5. Then add the oregano, cumin, and dried cilantro and cook for about 2 minutes more. Set aside.
  6. I added a variant, I used a handful of Shiitake mushrooms, photo shows before I removed the stems and chopped them.
  7. Saute the chopped mushrooms until starting to brown up. Set aside.
  8. After the time is up on the pressure cooker, turn off the heat and move to another unused burned. Allow the cooker to release pressure normally, about 10-15 minutes.
  9. When the pressure is fully released, open and ladle out 1 cup of liquid, set that liquid aside, drain the beans in a colander and rinse well and return the beans and the 1 cup of liquid from the beans, tomato paste, and diced tomatoes with liquid, the cooked beef, onion mixture, and mushrooms if using, to the cooker.
  10. Close and lock the pressure cooker lid and bring to high pressure and cook for 3 minutes. Remove from heat and let pressure release naturally, about 10-15 minutes.
  11. When it is safe to open, remove the lid and stir in the spring onion and most, not all, of the fresh cilantro, and lime juice. Return to heat without the cover and simmer for about 5 minutes.
  12. Serve and sprinkle the remaining cilantro on each bowl for garnish.
Recipe Notes

The beef will cost about 120 Baht for 500 grams. For 6 servings, this is about 88 cents per serving.

Variants: 1. Saute a handful of chopped mushrooms and add to the cooker after adding the beef and onion. 2. Use mushroom stock instead of chicken stock. 3. Replace the cilantro with chopped celery tops or parsley.

This recipe for Pressure Cooker Pinto Bean & Ground Beef Stew is courtesy of Kalyn's Kitchen.

Easy Fish Stew
Easy Fish Stew
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Sounds very good. Any kind of boneless and skinless whitefish works in this, think Pangasius, Sea Perch (Barramundi), Snapper, Bass, 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
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Easy Fish Stew
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Sounds very good. Any kind of boneless and skinless whitefish works in this, think Pangasius, Sea Perch (Barramundi), Snapper, Bass, 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
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a large pot on medium heat, add the oil, when hot, saute the onion until translucent then add the garlic and saute for another minute until fragrant. Stir in the parsley and stir for about 2 minutes then add the tomatoes and tomato paste and cook, lower heat and stir often for about 10 minutes.
  2. Stir in the wine and clam juice then add the fish and mix that in, simmer for about 4 to 5 minutes or until the fish is cooked and easily flakes with a fork. Taste and season to your liking with salt and pepper.
  3. Ladle the stew into bowls and serve with bread.
Recipe Notes

I will use Pangasius fillets when I make this, figure about 100 Baht for 750 grams. For 4 servings, this is about 75 cents per serving.

Variants: 1. Add a pinch of Old Bay Seasoning. 2. Add any or all of the following (you may need to increase the liquid amount as well) clam meat, mussel meat, small oyster meat, shrimp, or scallops. 3. Add diced potatoes. 4. Add mushrooms.

This recipe for Quick Easy Fish Stew is from Simply Recipes.

Pork Ragu
Pork Ragu
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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 servings 20 minutes
Cook Time
4 hours
Servings Prep Time
6 servings 20 minutes
Cook Time
4 hours
Pork Ragu
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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 servings 20 minutes
Cook Time
4 hours
Servings Prep Time
6 servings 20 minutes
Cook Time
4 hours
Ingredients
For the Ragu
For the Garlic Butter Pasta
Servings: servings
Instructions
For the Ragu
  1. Heat 1 tablespoon of oil in a Dutch oven or heavy pot. While the pot is heating, in a large bowl, season the pork with the salt and pepper. Sear the pork on all sides, about a minute per side, remove from the pot and set aside.
  2. Heat the remaining oil in the pot and then add the sausage, break up the sausage with a spatula and cook until golden brown, about 4-5 minutes.
  3. To the pot, add the onion and carrot and cook for about 3 minutes, stirring often. Add the garlic and cook for 1 minute. Season with salt and pepper as desired and cook until the vegetables are soft, about 2 minutes.
  4. Stir in the white wine, tomato paste, brown sugar, tomatoes, thyme, oregano, bay leaves, and cheese rind if you have that. Mix together then add the meat back to the pot and stir in. Season with additional salt and pepper to your liking.
  5. Reduce heat to low and simmer for 3 hours, the meat should be fall apart tender and the sauce slightly thickened. Use two forks and shred the pork and stir into the sauce.
For the Garlic Butter Pasta
  1. In a large non stick pan on medium heat, add the butter, when melted, stir in the garlic and parsley and cook for 1 minute until the garlic is fragrant. Turn off the heat and add your cooked pasta and toss to evenly coat the pasta.'
  2. Serve the ragu over the pasta and garnish with Parmesan.
Recipe Notes

Figure 85 Baht for the pork shoulder and 50 Baht for the sausage, if you make the sausage yourself from pork shoulder, the cost would be much less. For 6 servings, this is about 67 cents per serving.

Shortcut: Italian Sausage.

Variant: 1. This screams of using a slow cooker to simmer the ragu.

Adapted from an internet recipe.

Basic Salisbury Steak
Basic Salisbury Steak
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I state basic for this as it uses store bought gravy packets or you can make the 'store bought' packets yourself, but you will dress these up with some with other ingredients. Thai brand Lobo makes an excellent Beef Gravy packet and they are very inexpensive. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 15 minutes
Cook Time
40 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
40 minutes
Basic Salisbury Steak
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I state basic for this as it uses store bought gravy packets or you can make the 'store bought' packets yourself, but you will dress these up with some with other ingredients. Thai brand Lobo makes an excellent Beef Gravy packet and they are very inexpensive. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 15 minutes
Cook Time
40 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
40 minutes
Ingredients
For the Gravy
Servings: servings
Instructions
  1. Prepare the Salisbury steaks by mixing together the beef, , egg, tomato paste, mustard, Worcestershire sauce, garlic powder, bread crumbs, salt, and pepper. Shape into 4 round or oval patties.
  2. Heat the butter in a large non stick pan, add the patties and cook for 4 to 5 minutes each side until well browned. Remove from the pan and set them aside.
  3. In a small sauce pan, prepare the gravy packets per the package instructions.
  4. Using the pan you cooked the patties in, add the onion, mushrooms, and thyme. Saute until the onion is translucent and soft, and the mushroom well wilted and starting to brown. Reduce heat to a low simmer and pour in the gravy from the sauce pan and stir in the soy sauce.
  5. Add the patties to the gravy, cover and cook for 10 to 15 minutes, turning once, until cooked through.
  6. Season the gravy to taste with salt and pepper as desired, serve with mashed potatoes.
Recipe Notes

Figure about 150 Baht for the beef. For 4 servings, this is about $1.10 per serving.

Shortcuts: Bread Crumbs, Beef Gravy.

Adapted from an internet recipe.

Crawfish Etoufé
Crawfish Etoufé
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Crawfish, Crayfish, or Crawdads, regardless of the name they are farmed in Thailand but are hard to locate as there is only a few farms. For those that have not enjoyed these little bites, they are small, and the tails taste very much like lobster, which they are related to. When I was growing up, we lived about 1 mile from Lake Michigan, we gathered them up each year and just boiled them, tasty. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 20 minutes
Cook Time
30-60 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
30-60 minutes
Crawfish Etoufé
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Rating: 5
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Crawfish, Crayfish, or Crawdads, regardless of the name they are farmed in Thailand but are hard to locate as there is only a few farms. For those that have not enjoyed these little bites, they are small, and the tails taste very much like lobster, which they are related to. When I was growing up, we lived about 1 mile from Lake Michigan, we gathered them up each year and just boiled them, tasty. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 20 minutes
Cook Time
30-60 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
30-60 minutes
Ingredients
Servings: servings
Instructions
  1. This can be made with shrimp or crawfish. For shrimp just peel, remove heads, tails, and de-vein. For crawfish use the tails only, peeled. For those of you new to making stock, save either the shrimp heads and peels or for using crawfish retain the rest of the crawfish, freeze for latter use to make a stock or to make your stock for this recipe.
  2. Heat the oil in a large pot, then add the onion, spring onion, and carrot. Cook until the onion is soft.
  3. Add the soup and mix, let the soup heat up to bubbly for a few seconds then reduce to a simmer and stir in the stock, then mix in the tomato paste. Add the Thai chili powder and salt to taste, stir to combine. Bring to a near boil then reduce to a simmer.
  4. Add the crawfish or shrimp, simmer until the sauce is to your desired consistency.
  5. Serve over rice or in a bread bowl, enjoy.
Recipe Notes

The shrimp, large whites from Tesco would cost about 140 Baht/500 grams. Local in a village would be about the same cost for larger prawn. For 4 servings, this is about $1.05 per serving.

Shortcut: Condensed Cream of Mushroom Soup.

Recipe and photo provided courtesy of good friend, Jerry Collins.
United States.

Polish Hunter’s Stew
Polish Hunter's Stew
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This, sounds very good! I can locate sauerkraut in other provinces so this is on my to cook list for sure. The kielbasa is here in Makro called Spicy Smoked Sausage and it is good!
Servings Prep Time
6-8 servings 15 minutes
Cook Time
1-1 1/2 hours
Servings Prep Time
6-8 servings 15 minutes
Cook Time
1-1 1/2 hours
Polish Hunter's Stew
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This, sounds very good! I can locate sauerkraut in other provinces so this is on my to cook list for sure. The kielbasa is here in Makro called Spicy Smoked Sausage and it is good!
Servings Prep Time
6-8 servings 15 minutes
Cook Time
1-1 1/2 hours
Servings Prep Time
6-8 servings 15 minutes
Cook Time
1-1 1/2 hours
Ingredients
Servings: servings
Instructions
  1. Add cabbage and sauerkraut to a large pot, add 2 cups of water, and heat on medium heat, boil cabbage and sauerkraut for 10-15 minutes, until the cabbage is tender. Remove from heat and set aside, do not drain.
  2. Heat olive oil in a large non stick skillet over medium heat and cook the pork belly for 6 to 8 minutes, stir often. Add sausage, onion, and garlic and cook until sausage is lightly browned, the pork belly will be cooked through later.
  3. Add the sausage mixture to the sauerkraut pot, and add the vinegar, bay leaf, tomato paste. Bring to a gentle simmer and let cook, uncovered, for 45-90 minutes, until desired thickness is reached. Season with salt and pepper to taste.
  4. Serve.
Recipe Notes

I cannot price this until I find sauerkraut where I live. I will say right now, fair priced.

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