Pasta Fazul
Pasta Fazul
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From what I understand, this is a classic Italian dish of cannellini beans, tomatoes, and pasta. Sounds good and on my to cook list for sure. I will use dry beans when I make this so I will add a cook time after I have made this.
Servings Prep Time
5 servings 20 minutes
Servings Prep Time
5 servings 20 minutes
Pasta Fazul
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From what I understand, this is a classic Italian dish of cannellini beans, tomatoes, and pasta. Sounds good and on my to cook list for sure. I will use dry beans when I make this so I will add a cook time after I have made this.
Servings Prep Time
5 servings 20 minutes
Servings Prep Time
5 servings 20 minutes
Ingredients
Servings: servings
Instructions
  1. For the beans, feel free to substitute Great Northern if that is all you have available. How you cook the beans is your preference, use canned or cook using dry beans. I will prepare these from dry using a my pressure cooker. You will need 2 cups cooked beans.
  2. Once you have the cooked beans, heat a pot with the oil and when hot, saute the garlic, onion, carrot, parsley, basil, and oregano until the onions are softened and the carrot is near tender.
  3. Add the tomatoes and 1/4 cup of the retained juice and mix in, season with salt and pepper as desired. Cover and simmer for 10 minutes, stirring often.
  4. Then add the cooked beans, mix in, cover and simmer for 20 minutes, Stirring often.
  5. While that pot is simmering, heat another pot of salted water, when boiling, add the pasta and cook until tender. Drain pasta well and toss with the butter and cheese.
  6. Add the pasta to the pot with the beans and mix in.
  7. Serve with additional Parmesan cheese for topping if desired.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Easy Pasta Sauce
Easy Pasta Sauce
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Very easy for a base sauce but feel free to tailor this at will, like adding meatballs. Only 4 ingredients and 45 minutes of your time. On my to cook list to verify this. Now I am in Thailand, our can sizes are not that of the states for some items, and canned tomatoes fall into the category. I will clarify this in the procedures. If you are in Thailand or Southeast Asia (or the US), please read the step completely. There is a lot of variants to this as you will read in the Recipe Notes section.
Prep Time
5 minutes
Cook Time
45 minutes
Prep Time
5 minutes
Cook Time
45 minutes
Easy Pasta Sauce
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Very easy for a base sauce but feel free to tailor this at will, like adding meatballs. Only 4 ingredients and 45 minutes of your time. On my to cook list to verify this. Now I am in Thailand, our can sizes are not that of the states for some items, and canned tomatoes fall into the category. I will clarify this in the procedures. If you are in Thailand or Southeast Asia (or the US), please read the step completely. There is a lot of variants to this as you will read in the Recipe Notes section.
Prep Time
5 minutes
Cook Time
45 minutes
Prep Time
5 minutes
Cook Time
45 minutes
Ingredients
Servings:
Instructions
  1. For the US, use a 28 oz can of whole peeled tomatoes with juice. For Asia, the average can I have seen is 565 grams or about 20 oz, for Asia, use 2 cans, you make more sauce for use in other recipes but keep to the onion, butter, and salt measurements.
  2. Open tomatoes and pour the tomatoes and juice, into a medium size pot.
  3. For the onion, trim both ends, peel, and cut in half, add that to the pot.
  4. Add the butter to the pot along with a pinch or two of salt as you desire.
  5. Bring the pot up to a simmer and break up the tomatoes with a spoon as they cook. Stir often just don't let the tomatoes or juice burn.
  6. Cook the sauce for 45 minutes, add seasoning of your choice (Italian seasoning comes to mind).
  7. Remove and discard the onion. Add to pasta and enjoy.
Recipe Notes

Low cost.

Variants: 1. Obvious is to use fresh, peeled tomatoes but you will need to add tomato juice as well. 2. Add some crushed garlic cloves while this is simmering. 3. Feel free to add cooked meatballs. Feel free to add ground meat of your choosing, cooked of course, at the end of the cooking. 4. Feel free to use a seasoning during cooking, remember, make this your own sauce, my Italian seasoning is listed as a shortcut.

Adapted from an internet recipe.

American Goulash II
American Goulash II
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This is another variant to American Goulash, there is hundreds of ways to make goulash, and many countries have their own variants, all are good and ingredients are based on locality. You will need to use your stove top and a slow cooker for this. On my to cook list.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
4-6 hours
Servings Prep Time
6-8 servings 15 minutes
Cook Time
4-6 hours
American Goulash II
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This is another variant to American Goulash, there is hundreds of ways to make goulash, and many countries have their own variants, all are good and ingredients are based on locality. You will need to use your stove top and a slow cooker for this. On my to cook list.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
4-6 hours
Servings Prep Time
6-8 servings 15 minutes
Cook Time
4-6 hours
Ingredients
Servings: servings
Instructions
  1. In a non stick pan, add the ground beef, onion, red pepper flakes, paprika, and salt and pepper as desired, brown the beef until just no longer pink, no need to over do this, just lightly brown the beef.
  2. Add the beef to your slow cooker, then pour in the soup and tomatoes, stir. Cook on Low setting for 2 hours.
  3. Add the dry pasta, stir into the mixture, top with the cheese and cook for another 1-2 hours.
  4. Serve.
Recipe Notes

Low cost.

Shortcut: Tomato Soup.

Variants: 1. Add some mixed vegetables. 2. Add some sliced or minced mushrooms.

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

Chicken Spaghetti
Chicken Spaghetti
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This is from a good friend and it is absolutely delicious. This is an easy recipe and most of the ingredients you will have on hand.
Servings Prep Time
8-10 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
8-10 servings 10 minutes
Cook Time
15 minutes
Chicken Spaghetti
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This is from a good friend and it is absolutely delicious. This is an easy recipe and most of the ingredients you will have on hand.
Servings Prep Time
8-10 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
8-10 servings 10 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. In a large pot, add the chicken and cover with water, this can be a whole chicken, 3-4 breasts, or 3-4 quarters (separated), simmer until tender and cooked through, you are making a broth.
  2. Remove from heat and set aside to let cool to room temperature (makes for juicer chicken). Remove the chicken to a cutting board. Strain the broth and return to the pot. Debone and chop the chicken.
  3. Preheat your oven to 200 C (400 F) and get out a large baking dish, 9x13 should be perfect.
  4. Add water as needed to the pot in order to boil your pasta. Bring the pot of broth to a boil, and cook your pasta until just tender, drain pasta and return pasta to the pot.
  5. To the pasta, add the cheese, chopped tomatoes, chicken, soup, and season with salt, pepper, and onion powder to your liking, and mix together until the cheese is melted in. If the mixture is too thick, add some reserved tomato juice or water.
  6. Pour mixture into your baking dish and bake for 15 minutes, done,
  7. Serve, and of course, enjoy πŸ™‚
Recipe Notes

I will price this when I get some chicken, overall I will say low cost.

Variants: 1. Skip the tomatoes and go with another can of cream of chicken soup. 2. Use cream of mushroom soup instead of cream of chicken soup. 3. No need to bake, just serve after cheese is melted in on the stove top. 4. A diced bell pepper or two would be perfect in this. 5. Buy a rotisserie chicken and use that and make the stock from cube or powder to cook the pasta in.

Recipe from a good friend, her recipe which is located here. Kristi Fancher Brown.
Unites States.

Some of the variants provided by good friend, Shanee Mcfarland.
United States.

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.

“I Don’t Care” Casserole
"I Don't Care" Casserole
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Have you ever been willing to cook for your family and asked what would you like? Normally if the response is "I don't care" then I cook something for myself and let the rest fend for themselves. This recipe seems like a good alternative and sounds tasty as well. Original recipe listed Velvetta cheese, which is basically plastic, I changed this up to use real cheese. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 5 minutes
Cook Time
30 minutes
"I Don't Care" Casserole
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Have you ever been willing to cook for your family and asked what would you like? Normally if the response is "I don't care" then I cook something for myself and let the rest fend for themselves. This recipe seems like a good alternative and sounds tasty as well. Original recipe listed Velvetta cheese, which is basically plastic, I changed this up to use real cheese. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 5 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C (350 F), get out a baking dish (I will verify the size when I make this).
  2. In a large mixing bowl, add all the ingredients, pour into your baking dish.
  3. Bake for 30 minutes or until the cheese is melted and the top is starting to brown.
  4. Remove from oven and let rest for 5 minutes, serve to your ungrateful family πŸ˜‰
  5. Maybe next time when you ask, they will be more specific. Now if you ask what would you like for dinner and the family says "Kobe beef, Maine lobsters, and King crab" then fix this casserole, they will learn πŸ˜‰
Recipe Notes

I will price this when I get ham again, right now I will say high cost and will calculate this after I gather the supplies.

Shortcut: Condensed Cheese Soup.

Variants: 1. Substitute ham for cooked and cubed chicken or turkey. 2. Omit the meat and just make a vegetable casserole.

Adapted from an internet recipe.

Spinach & Tomato Baked Eggs
Spinach & Tomato Baked Eggs
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Sounds good. This calls for fresh baby spinach, I will rework this when I make and use frozen chopped spinach. On my to cook list.
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Spinach & Tomato Baked Eggs
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Sounds good. This calls for fresh baby spinach, I will rework this when I make and use frozen chopped spinach. On my to cook list.
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 200 C. Oil 4 ramekins or Pyrex 10 ounce dishes.
  2. Heat the oil in a medium saucepan, add the onion and saute until soft, about 5 minutes. Add the spinach and saute until wilted, about 2 minutes, then remove the pot from the heat. If you are going to be using Pyrex dishes, let this cool to room temperature.
  3. In a mixing bowl, mix together the tomatoes, cumin, salt, pepper, paprika, and hot sauce if using. Then stir in the spinach mixture until just combined. Divide into the 4 ramekins or Pyrex dishes and make a depression in the center of each.
  4. Crack an egg into each dish and sprinkle with the Feta cheese. Bake for 12 to 15 minutes, until the whites are set and the yolks still soft.
  5. Serve with some toast for a breakfast, lunch, or even a light dinner.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Cajun Chicken
Cajun Chicken
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This sounds good. Chicken and sausage, what is not to love about this? This is a make with what you have, no quantities of ingredients given here. This is a truly make it your recipe. 4 servings is just stated as a starting point, test this out with a 8x8 baking dish and go from there. Link to the shortcuts are listed in the Recipe Notes section.
Servings
4 servings
Cook Time
1 hour
Servings
4 servings
Cook Time
1 hour
Cajun Chicken
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This sounds good. Chicken and sausage, what is not to love about this? This is a make with what you have, no quantities of ingredients given here. This is a truly make it your recipe. 4 servings is just stated as a starting point, test this out with a 8x8 baking dish and go from there. Link to the shortcuts are listed in the Recipe Notes section.
Servings
4 servings
Cook Time
1 hour
Servings
4 servings
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C. Get out a casserole dish or a baking dish.
  2. Place everything in a pot on the stove, even a good shaking of Cajun seasoning, except the chicken. Heat to just about a simmer for about 5 minutes then remove from heat.
  3. While the pot is heating, place the thighs in the baking dish. Sprinkle some Cajun seasoning to your desired taste on the thighs. Pour the sauce contents from the pot over the chicken.
  4. Bake for about an hour or until the chicken is chicken is cooked through.
  5. Serve with mashed or boiled potatoes and a vegetable.
Recipe Notes

Going with 4 chicken thighs for 4 servings, this probably less than 70 Baht. For 4 servings, this is about 52 cents per serving.

Shortcuts: Cajun Seasoning, BBQ Sauce.

Provided by Mick at Mick's Feckin Cook Book and theΒ link to this recipe is here.
Scotland.

Slow Cooker Italian Pot Roast
Slow Cooker Italian Pot Roast
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I cannot vouch for this being Italian in any fashion except for maybe the use of the red wine, sounds good though, on my to cook list.
Servings Prep Time
8-10 servings 30 minutes
Cook Time
8 hours
Servings Prep Time
8-10 servings 30 minutes
Cook Time
8 hours
Slow Cooker Italian Pot Roast
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I cannot vouch for this being Italian in any fashion except for maybe the use of the red wine, sounds good though, on my to cook list.
Servings Prep Time
8-10 servings 30 minutes
Cook Time
8 hours
Servings Prep Time
8-10 servings 30 minutes
Cook Time
8 hours
Ingredients
Servings: servings
Instructions
  1. Let the roast come to room temp by sitting it on the counter for 30 minutes. Heat a large non stick pan on medium high heat and add the olive oil. Sprinkle the roast all over with 3 teaspoons of the kosher salt and the black pepper.
  2. Add the roast to the pan and sear on all sides, rotating the roast every 3 or 4 minutes to brown all sides of the roast. When the roast is browned, remove and place in your slow cooker.
  3. Add the remaining ingredients except the parsley. Cook on Low setting for 8 hours.
  4. To serve, remove the roast from the slow cooker and let rest 10 minutes. Slice across the grain, mashed potatoes, the veggies from the pot and gravy over the potatoes, garnish with fresh chopped parsley, sounds perfect.
Recipe Notes

For the beef, figure about 300 Baht/1 1/2 kilo roast. For 8 servings, this is about $1.10 per serving.

Adapted from an internet recipe.