Garlic Butter Rice (Rice Cooker)

Garlic Butter Rice (Rice Cooker)
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Sounds wonderful, and a rice cooker is used so you can concentrate on preparing the main dish, even better.
Servings Prep Time
2-3 servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
2-3 servings 5 minutes
Cook Time
30 minutes
Garlic Butter Rice (Rice Cooker)
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Sounds wonderful, and a rice cooker is used so you can concentrate on preparing the main dish, even better.
Servings Prep Time
2-3 servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
2-3 servings 5 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Place the first 5 ingredients in your rice cooker and mix evenly. Add the water. Set the cooker to the Cook setting.
  2. When the cooker switches to warm, fluff the rice with a spoon and taste, season with just a pinch of salt if needed. Serve as a side with any main dish.
Recipe Notes

Low cost.

Adapted from an internet recipe.

______ & Gravy

______ & Gravy
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You fill in the blank with a meat of choice, can be leftovers or bought purposely for this recipe. I like simple dishes that come together quickly, and can be changed numerous ways. This is a base recipe that you can can tailor to make your own specialty. This can be a side dish over rice, or a main dish over pasta, mashed potatoes, or biscuits.
Servings
2-3 servings
Servings
2-3 servings
______ & Gravy
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You fill in the blank with a meat of choice, can be leftovers or bought purposely for this recipe. I like simple dishes that come together quickly, and can be changed numerous ways. This is a base recipe that you can can tailor to make your own specialty. This can be a side dish over rice, or a main dish over pasta, mashed potatoes, or biscuits.
Servings
2-3 servings
Servings
2-3 servings
Ingredients
For the Concept
  • 500-700 grams meat
  • 2 cups gravy OR make from a shortcut
  • 100-200 grams pasta rice or mashed potatoes or biscuits
For Seasoning
For Additional Ingredients
Servings: servings
Instructions
For the Meats - Pick One
  1. Think simple items that are cooked or can be cooked up quick. Chicken Hearts, Chicken Livers, Chicken Gizzards, Sausage, leftover roast chicken, leftover beef pot roast, leftover pork loin.
  2. Cook fresh meats in a non stick skillet with a splash of olive oil along with a diced onion and several cloves of mined garlic and mushrooms if using those. Drain and set aside.
  3. For leftover meats, cube or shred, your preference. Saute a diced onion and several cloves of garlic in a non stick pan with a splash of olive oil. When the onion is translucent, add mushroom if using, then add the cubed or shredded leftover meat and saute until heated through. Drain and set aside.
  4. For sausage, bulk or sliced would work well with a milk gravy.
For the Gravy - Pick One
  1. Gravy can be from a homemade mix, from a gravy packet, or from the drippings in the pan when using fresh meats. I use packets or from a homemade mix. Your choice.
  2. Chicken giblets and leftovers obviously pair up with chicken gravy. Beef with beef gravy, and pork with pork or chicken gravy. Sausage would pair nicely with a milk gravy.
  3. For 2-3 servings, go with 2 cups of gravy, either 2 packets, 2 cups worth from a homemade mix, or you can make in the pan with the drippings.
  4. Once the gravy is made, add the cooked or heated up meat of choice.
For the Seasoning
  1. After the meat of choice is added to the gravy and mixed, taste and add salt and pepper as desired. For the chicken giblets, sage and celery seed works very well, for two cups of gravy I used 1/2 teaspoon of sage and 1/4 teaspoon of celery seed.
  2. White pepper can be used in place of black pepper. Any herbs of choice can be used, like rosemary, thyme, parsley, coriander. Totally up to your preference.
For Serving - Pick One
  1. Rice, small amount for a side dish or a large amount for a main dish.
  2. Pasta, can be spaghetti, egg noodles, fettuccine, macaroni, small shells, spirals, totally your preference.
  3. Potatoes, mashed would be my first choice, boiled and fried potatoes also work.
  4. Biscuits, think milk gravy with sausage. And additional option for this would be a fried egg or two on top.
Recipe Notes

Cost is dependent on if you are using fresh meats specifically for this dish or using leftovers.

Shortcut: Gravy Mix.

Based on making Chicken Hearts & Gravy, Lee Thayer.
Thailand.

Slow Cooker Chicken & Rice Soup

Slow Cooker Chicken & Rice Soup
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Sounds really good, I like a good soup. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
6-8 hours
Servings Prep Time
4-6 servings 20 minutes
Cook Time
6-8 hours
Slow Cooker Chicken & Rice Soup
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Sounds really good, I like a good soup. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
6-8 hours
Servings Prep Time
4-6 servings 20 minutes
Cook Time
6-8 hours
Ingredients
Servings: servings
Instructions
  1. Rinse the rice and set aside.
  2. Heat the oil in a large non stick pan, when hot, add the onion, carrot, and celery and saute for about 8 minutes or so, until onion is translucent.
  3. Now add the rice, garlic, Italian seasoning, oregano, basil, and salt to the pan, saute for 3 minutes or until the garlic is fragrant.
  4. Pour the contents of the pan into your slow cooker, then add the chicken and broth, stir to mix everything together.
  5. Cover and set to Low setting and let cook for 6 to 8 hours, stirring every 2 hours.
  6. The soup is done when the chicken is cooked through, rice is fluffy and tender, and thickened a bit.
  7. Serve.
Recipe Notes

Chicken will cost about 30 Baht/500 grams. For 4 servings, this is about 23 cents per serving.

Shortcut: Italian Seasoning.

Adapted from an internet recipe.

Stuffed Camel

Stuffed Camel
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Ever heard of a lamb in a pig in cow and roasted? This is the Arabic version, and both are very real. From the size and logistics of this, this is very rarely prepared, not to mention you need a big ass oven.
Servings
80-100 servings
Servings
80-100 servings
Stuffed Camel
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Ever heard of a lamb in a pig in cow and roasted? This is the Arabic version, and both are very real. From the size and logistics of this, this is very rarely prepared, not to mention you need a big ass oven.
Servings
80-100 servings
Servings
80-100 servings
Ingredients
Servings: servings
Instructions
  1. Skin, trim, and clean the camel, lamb, and chickens. and boil all until tender. Work in batches 😉
  2. Cook rice, hard boil the eggs and peel them, fry the all nuts until browned. Mix the nuts with the rice.
  3. Stuff the chickens with eggs and rice mixture. Stuff the lamb with five chickens and some rice. Now stuff the camel with the lamb and some rice.
  4. Broil the camel in an a large oven until golden brown.
  5. Spread the remaining rice on a large tray and place the camel on top. Place the remaining chickens around the camel also on the rice. Garnish the rice with the remaining eggs.
  6. Serve to the entire village 🙂
Recipe Notes

I would say this is high cost as I have not ever priced what a whole camel is sold for.

Variant: 1. Instead of stuffing the chickens with eggs, stuff them with cooked fish, which sounds absolutely disgusting, plus that will add to the per serving cost.

Provided courtesy of good friend, Jerry Juliana.
United States.

Completely Loco Moco

Completely Loco Moco
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This is spin on the standard Hawaiian fast food Loco Moco, this is a simple recipe and uses leftover meat.
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Completely Loco Moco
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This is spin on the standard Hawaiian fast food Loco Moco, this is a simple recipe and uses leftover meat.
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Melt butter in saucepan over medium heat. Add flour and whisk until mixture becomes a dark brown color, 6 to 8 minutes. Add the Worcestershire sauce and whisk for about 1 minute. Add beef stock and salt, and pepper to taste and bring to a boil. Reduce heat and cook until sauce is thickened, about 20 minutes. OR just prepare a packet or two of gravy mix and use that.
  2. While the gravy is thickening, chop the leftover meat you have on hand, beef, pork, chicken, or any combination. Add to a hot skillet and saute to heat the meat through, add the cooked rice and mix in, saute until meat and rice are hot.
  3. Fry the eggs sunny side up in another pan.
  4. To plate, divide the rice and meat mixture between 4 plates, pour on some gravy, place a fried egg on top, serve.
Recipe Notes

Low cost since using left over meat.

Inspired by Jerry Juliana.
United States.

One Pot Chicken & Lemon Rice

One Pot Chicken & Lemon Rice
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This sounds really good. You will sear the chicken in a pan on the stove and will bake the rice and chicken together in the oven.
Servings Prep Time
5 servings 10 minutes
Cook Time
50 minutes
Servings Prep Time
5 servings 10 minutes
Cook Time
50 minutes
One Pot Chicken & Lemon Rice
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This sounds really good. You will sear the chicken in a pan on the stove and will bake the rice and chicken together in the oven.
Servings Prep Time
5 servings 10 minutes
Cook Time
50 minutes
Servings Prep Time
5 servings 10 minutes
Cook Time
50 minutes
Ingredients
For the Chicken & Marinade
For the Rice
For Garnish
Servings: servings
Instructions
  1. Add the chicken and marinade ingredients to a large zip lock bag and place in the fridge for at least 1 hour. Leaving the chicken to marinate overnight in the fridge would result in flavor.
  2. Preheat your oven to 180 C. Remove chicken from the marinade and reserve the remaining marinade.
  3. Heat 1/2 tablespoon in a large oven safe pan, cast iron pan would be perfect. If you do not have a oven safe pan, just use a regular pan you have and I will point out when to transfer the contents of the pan to a large baking dish.
  4. When the pan is hot, add the chicken skin side down and cook until golden brown, flip and cook the other side to golden brown. You are just searing, no need to cook through. Remove the chicken and set aside.
  5. Pour out fat and wipe out with a paper towel then heat the pan again with 1 tablespoon of oil, add the onion and saute until translucent, about 2-3 minutes. Add the rest of the rice ingredients and the marinade you reserved. Stir and let the mixture come to a boil, let it boil for 30 seconds then remove from heat.
Using an Oven Safe Pan
  1. Place the chicken on top of the rice, cover with a lid or foil and place in the oven. Bake for 35 minutes, then remove the cover or foil and bake for 10 more minutes or until all the liquid is absorbed by the rice and the rice is tender.
  2. Remove from the oven and let rest for 5-10 minutes before serving, garnish with parsley and lemon zest.
Using a Baking Dish
  1. If using a glass Pyrex dish, first rule is NEVER add a hot item to a dish at room temperature, there is a chance the dish will shatter.
  2. Second rule is never heat the dish when it is empty.
  3. You need to heat the dish first, do this by adding water to the dish, about 1/2 inch, heat the dish for 10 minutes or so in the oven, remove from the oven, then pour in the rice mixture, then top with the chicken, cover with foil, then place in the oven to bake.
  4. Bake for 35 minutes, then remove the cover or foil and bake for 10 more minutes or until all the liquid is absorbed by the rice and the rice is tender.
  5. Remove from the oven and let rest for 5-10 minutes before serving, garnish with parsley and lemon zest.
Recipe Notes

Figure about 70 Baht for the chicken. If you buy quarters and cut the thighs from the legs, you will have much larger thighs, reserve the legs for another dish. For 5 servings, this is about 42 cents per serving.

Adapted from an internet recipe.

Beef & Spinach Stew

Beef & Spinach Stew
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This is an Arabic dish and I really don't have the proper name for it, so let's just go with Beef & Spinach Stew for now. This was provided by a good friend and he is asked to prepare this often by friends and family.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-30 minutes
Beef & Spinach Stew
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This is an Arabic dish and I really don't have the proper name for it, so let's just go with Beef & Spinach Stew for now. This was provided by a good friend and he is asked to prepare this often by friends and family.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. In a large pot, heat a splash of olive oil then add the onion and garlic, cook until the onion is translucent. Add the beef and brown that until just cooked through, breaking it up and stirring with the spatula.
  2. Add spinach and stir in, season with salt and pepper as desired, add the cumin and allspice. The spinach will wilt down. When wilted and tender, remove from heat.
  3. Serve over rice with a squeeze or splash of lemon or lime juice over the top.
Recipe Notes

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

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

Chicken & Shrimp Fried Rice, African Style

Chicken & Shrimp Fried Rice, African Style
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This sounds absolutely delicious! On my to cook list for sure.
Servings Prep Time
10 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
10 servings 15 minutes
Cook Time
30 minutes
Chicken & Shrimp Fried Rice, African Style
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This sounds absolutely delicious! On my to cook list for sure.
Servings Prep Time
10 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
10 servings 15 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Use a rice cooker to cook the rice, to the cooker add the rinsed rice, 1 teaspoon of salt, bay leaves, curry powder, and the chicken stock powder, add the appropriate amount of water and set to the Cook mode. When the cooker switches to Warm, spread the rice out on a large tray to cool, discard the bay leaves.
  2. Using a mortar and pestle, pound into a paste, the garlic, ginger, parsley, and a little water, as need to form a smooth paste. Set aside.
  3. In a mixing bowl, add the shrimp, season with a pinch of salt, 1/4 teaspoon white pepper, 1/2 teaspoon of the garlic paste, and mix to coat all the shrimp. Set aside.
  4. In another mixing bowl, add the chicken, and season with 1/4 teaspoon salt, 1/4 teaspoon white pepper, 1/2 teaspoon of the garlic paste, and mix into the chicken to coat all the pieces. Set aside.
  5. Heat some oil in a large pot, add the shrimp and cook, turning them after about two minutes and cook for another 2 minutes, until the shrimp are pink and cooked through, do not overcook them as that makes for tough shrimp. Remove when cooked through.
  6. Same pot, now add the chicken, also just cooking for about 4 minutes, turning them at about 2 minutes, until cooked through, remove the chicken from the pot.
  7. Same pot, heat more oil if needed, add the onion and spring onion and saute until the onion is translucent then stir in the remaining garlic paste and cook for about 2 minutes. Add the carrot, long beans, corn, and peas and stir to mix well.
  8. Stir in the chicken and shrimp, then add the rice and stir until well mixed, let this cook for just a minute or two to heat everything through, serve.
Recipe Notes

Figure 35 Baht for the chicken and maybe 100 Baht for the shrimp. For 10 servings, this is about 40 cents per serving.

This recipe for Chicken & Shrimp Fried Rice - African Style is from Precious Core.

Mushroom Rice II

Mushroom Rice II
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Sounds very nice and would be a great change up from everyday white rice. This can be a side, or a main dish for a light meal. On my to cook list.
Servings Prep Time
4-8 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-8 servings 10 minutes
Cook Time
20 minutes
Mushroom Rice II
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Sounds very nice and would be a great change up from everyday white rice. This can be a side, or a main dish for a light meal. On my to cook list.
Servings Prep Time
4-8 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-8 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Quickly rinse then slice the mushrooms, not too thin though. If using Shiitake, remove the stems and just use the caps.
  2. Heat 2 tablespoons of oil in a large pot over medium high heat, when hot, add half of the mushrooms, season with salt and pepper as desired and cook until browned, stirring often, then remove from the pot and set aside.
  3. Same pot, add another 1 tablespoon of oil plus butter. When the butter is melted add the garlic and onions, cook for about 30 seconds then add the remaining mushrooms and cook for about 5 minutes or until lightly browned and the bottom of the pot is brown as well, don't worry about that, that is flavor we are going to use.
  4. Add a splash of the stock to the pot and scrape up the brown from the bottom, when the bottom is clean and the brown bits are mixed into the liquid, add the rice and mix in, then add the rest of the stock.
  5. Cover the pot with a lid and bring to a simmer, then reduce the heat to low. Cook for 15 minutes or until there is no liquid, til the pot to verify this.
  6. Remove from the stove, have the already cooked mushrooms and the spring onion ready, quickly remove the lid, dump in the cooked mushroom then the spring onion, and place the lid back on and let this sit for 10 minutes.
  7. Fluff rice with a spoon, and optionally stir in more butter if desired. Serve.
Recipe Notes

I will price this next time I get a load of mushrooms. I will say fair cost for now. This should be 4 servings as a main dish for a light meal, and 8 servings as a side dish.

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

Rice Cooker Fish

Rice Cooker Fish
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For here in Thailand, think Pangasius, which is already boneless and skinless, or go with Barramundi but you will have to fillet those yourself. This is a quick meal to put together. This uses the common Cook/Warm rice cooker with a steamer basket. If you don't have a steamer basket, just continue reading to see how to do that. This is perfect for a small rice cooker.
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20-30 minutes
Rice Cooker Fish
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For here in Thailand, think Pangasius, which is already boneless and skinless, or go with Barramundi but you will have to fillet those yourself. This is a quick meal to put together. This uses the common Cook/Warm rice cooker with a steamer basket. If you don't have a steamer basket, just continue reading to see how to do that. This is perfect for a small rice cooker.
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. For the fish, Pangasius would be perfect but you can use any boneless and skinless fillets you prefer. Cut each fillet in half. For this recipe, 3-4 fillet pieces would fit in an even layer in the steamer basket.
  2. Rinse and add rice to your rice cooker pot, add water (chicken broth would be ideal here but not required) per your cooker's manufacturer suggestion (normally first knuckle up from your index finger tip). If you wish to steam a vegetable, like broccoli with the rice, add a pinch more liquid. Set the rice cooker to Cook.
  3. While the rice (and maybe vegetable) is cooking, place a sheet of foil in the steamer basket and push down to form an edge so no oil leaks out. Rub the olive oil on both sides of the fish, season with salt and pepper as desired, place fish on the foil, fold the foil over the steamer basket. IF YOU DO NOT have a steamer basket that came with rice cooker, prepare the foil the same way, making sure there is raised sides all the way around to prevent the oil from going into the rice. At about 15 minutes into cooking the rice, add the steamer basket to the cooker or add the foil pouch directly on top of the rice, and let the cooker switch to Warm setting, a lot of this depends on your rice cooker and how long it takes to cook 1 cup of rice. If the fillets are think, put this in a few minutes earlier.
  4. When the cooker switches to Warm, remove the fish and check that, it should easily flake with fork indicating it is done.
  5. Scoop out some rice into a small bowl, place a plate over the bowl, invert the plate while hold the bowl as well, place a fillet on top, place vegetables on the side, serve.
Recipe Notes

Low cost.

Adapted from an internet recipe.