This is an old recipe that is very commonly used to make pot roasts in a slow cooker using just two season packets and a gravy packet. Optionally you can add potatoes, carrots, and celery. Links to the shortcuts are listed in the Recipe Notes section.
1packetdry ranch dressing mix, OR make from a shortcut
1packetdry gravy mix, OR make from a shortcut
1packetdry Italian salad dressing mix, OR make from a shortcut
1cupwater
potatoes, optional, washed and quartered
1cupcelery, optional, chopped
carrots, optional, washed and sliced
Instructions
Place beef in your slow cooker. Combine the mixes in an small bowl and sprinkle over the roast. Pour in water on the side of the pot into the bottom of the pot. Cook on Low setting for 6-8 hours or until fork tender.
During the last 3 hours, add the potatoes, carrots, and celery, if using, to the pot.
Notes
Figure a 2 kilo roast, or any large cuts of beef at 200 Baht/kilo. For 6 servings, this is about $1.96 per serving. Many times you may be able to get local raised beef for 150 Baht/kilo.Shortcuts:Ranch Dressing Mix, Italian Dressing Mix, Brown Gravy Mix.Provided courtesy of good friend, Stephen Connell.
United States.
Quail eggs are a lot smaller than chicken eggs and there is a slightly different method to cook them. Tesco sells quail eggs in cartons of 25 eggs, and can be pricey (Tesco 52 Baht/25 eggs, vice a local vendor for when I bought them, 20 Baht/23 eggs). Buy from the local markets and the egg vendors, and will be sold for x number of eggs per money amount. The common size order you would receive at a market for cooked eggs, either hard boiled or fried is 10, so for this, let's just go with a 'carton' or rather 20 Baht worth, which right now is 23 eggs. I did verify this recipe today, the steps and time are 100% correct. For perfect hard boiled chicken or duck eggs, those links are listed in the Recipe Notes section below.
Heat a medium size pot of water to boiling. While that is heating, get a smaller pot out and fill with water and place under the tap so when you run more water in, the overflow will simply go into the sink.
Lower eggs into the water with a large spoon, 3-4 eggs at a time but do not over crowd the pot. At 4 minutes for a hard boiled egg, at 2 1/2 minutes for a soft boiled egg, remove the eggs with a large slotted spoon.
Place eggs the smaller pot and turn on the tap to keep water going into the smaller pot. Cool the eggs like this running the water on them for about 5 minutes or so.
Peel and enjoy. Yes, the inside of quail shells is a light blue.
Uses can be; enjoy as is as snack; cut in half and added to a green or pasta salad; mini deviled eggs; mini Scotch eggs; added to pasta, etc. Photo shows a chicken egg for size comparison, and a hard boiled egg that is perfect.
Notes
Low cost, quail eggs on average are 20 Baht for 23 eggs from a local vendor, and can be as high as 52 Baht for 25 eggs from Tesco (another reason to buy from local markets).Shortcuts:Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs.Used in Recipes Listed on this Site:
Preheat your oven to 180 C. Lightly grease a baking sheet.
Mix together everything except the chicken and olive oil in a small bowl.
Heat a heavy bottomed skillet on medium heat, cast iron would be preferred for this, do not add any butter or oil.
While the pan is heating, lightly coat each chicken breast with olive oil and coat both sides of each one with the spice mixture.
Place the chicken in the hot pan and cook for 1 minute, then flip over and cook for 1 more minute, remove pan from heat and remove chicken from the pan and place on the baking sheet.
Bake for 10 to 20 minutes or until the juices run clear.
Go check your Facebook. End result will be the blackest chicken you have possibly seen.
Notes
Just a bit of humor for you, an actual recipe for Blackened Chicken is here.Provided courtesy of good friend, Jerry Juliana, who posted this on my facebook page.
United States.
Place chicken in a large bowl, add the celery, onion, pickles, and egg and mix together, then add mayo, start with a couple of tablespoons and mix until everything is coated but not dripping with mayo.
Add salt and pepper to taste, sugar (if using), then mix in the mustard. Cover and refrigerate for several hours before serving. Serve as is, top of some lettuce, between toasted bread, etc.
Notes
I will come up with pricing for this when I figure out what 4 cups of chicken consists of. But I will assume it is low cost for now.Provided courtesy of good friend, Stephen Connell.
United States.
1-1 1/2kiloschicken, legs, thighs, breasts, up to you
salt and black pepper, to taste
all purpose flour, as needed for dredging
olive oil, as needed
1large onion, thinly sliced
lemon zest, from 1/2 lemon
2clovesgarlic, smashed and minced
1/2teaspoondried rosemary
1tablespoonhoney
1/4cupfresh lemon juice
1cupchicken broth, fresh or from powder
Instructions
Preheat your oven to 200 C. Season the chicken with salt and pepper. Dredge in flour and pat off the excess. Heat a large skillet over medium heat and add a splash of olive oil. Add the chicken skin-side down first and saute until golden brown, about 5 minutes per side. Remove the chicken from the skillet and set aside.
Discard the oil from the pan and wipe out the pan with a paper towel. Add 1 tablespoon oil to the pan and heat over medium-low heat. Add the onion and cook until golden, about 10 to 12 minutes. Add the lemon zest, garlic, and rosemary, and cook for 2 minutes more. Add the honey, lemon juice, and broth, increase the heat and bring to a simmer.
Use a slotted spoon to transfer the onions to a 9x13 baking dish, and spread them out. Arrange the chicken, skin-side up in a single layer on the onions. Pour the cooking liquid over the chicken. Season with salt and pepper to taste.
Bake for about 45 minutes or until the chicken is cooked through, basting every 15 minutes. Serve with pasta or mashed potatoes.
Notes
The chicken will cost about 110 Baht for 1 1/2 kilos of chicken. For 4 servings, this is about 81 cents per serving.Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
This sounds really good! The added cheese and the Italian dressing sound great. This is a good base that you can easily change to make it your own, or to make it different each time you prepare it. Link to the shortcut is listed in the Recipe Notes section.
1cupdry maccheroni pasta, or shells, spirals, or macaroni
3hard boiled eggs, chopped
1/2cupRanch dressing, OR make from a shortcut
1teaspoonsugar
2teaspoonswhite wine vinegar
salt, to taste
1/4teaspoonblack pepper
2cupsfrozen peas, thawed, or drained canned
3spring onions, chopped
2medium sweet pickles, chopped
2stalksimported celery, chopped or handful of Thai celery
1-2cupsCheddar cheese, cubed
Instructions
Cook the pasta in a pot of lightly salted water until tender, then cook for another 1-2 minutes, then drain and rinse under cold water. Place in a large bowl.
Whisk together the Ranch dressing, sugar, vinegar, salt and pepper.
To the pasta, add the eggs, peas, spring onion, pickles, celery, and cheese and mix, then add the dressing and mix to coat everything, refrigerate for several hours prior to serving.
Notes
The cheese, if using 1 cup will be about 90 Baht, for 6 servings, this is about 44 cents per serving. If using 2 cups of cheese, figure this is about 88 cents per serving.Variants: change the celery to a bell pepper, change the sweet pickles to dill pickles, change the cheese to Swiss, change the Ranch dressing to Bleu cheese dressing, etc.Adapted from an internet recipe.
500gramspasta, Ziti, Penne, or any bite size pasta
2clovesgarlic, smashed and finely minced
olive oil, as needed
1bell pepper, any color, diced
1small onion, diced
1stalkimported celery, diced, or a lot of Thai celery
2tablespoonsall purpose flour
1 1/2cupschicken stock, or vegetable stock
2teaspoonspaprika
1pinchcayenne pepper
salt and pepper, to taste
1/2cupGorgonzola cheese, or Bleu cheese, crumbled
2cupsHavarti cheese, or Swiss cheese, shredded
Instructions
Cook pasta in a pot of lightly salted boiling water until just tender. Drain well and mix in the garlic, set aside.
Preheat your oven to 180 C.
In a large skillet, heat a splash of olive oil and add the bell pepper, onion, and celery and cook for 3-5 minutes to soften them. Then mix in the paprika, cayenne pepper, salt and pepper to taste.
Add the chicken to the skillet and mix occasionally to just cook the chicken through, takes just a few minutes. Mix in the flour and cook for another minute or two.
Add the stock to the skillet and the Gorgonzola cheese and mix it in and let the cheese melt. Remove from heat and mix the chicken and vegetable mixture into the pasta.
Pour the pasta mixture into a lightly oiled 9x13 baking dish, sprinkle the Havarti cheese over the top and bake for 30 minutes or until the cheese is melted and just starting to brown.
Notes
Three chicken breasts might cost 60 Baht. The Havarti (or Swiss) cheese will be about 180 Baht, and the Gorgonzola (or Bleu) will cost about 100 Baht. For 8 servings, this is about $1.25 per serving.Provided courtesy of good friend, Stephen Connell.
United States.
2tablespoonsdill pickle relish, or a couple of chopped diced pickles
1hard boiled egg, chopped
1/2cupmayo
250gramsCheddar cheese, cubed small, (8 oz)
salt and pepper, to taste
Instructions
Open and drain canned peas, or steam frozen peas and allow them to cool. I used 3 cups of frozen peas.
To cube the cheese, I sliced a 250 gram block of Cheddar into 1/4 to 3/8 inch slices, then with 2 slices stacked on the wide side, sliced that into 3 strips.
Take each stack of strips and slice into cubes, add to the peas as you cube the stacks.
To the peas and cheese, add the onion, relish, chopped egg, mayo, and black pepper as desired. (This time I left out the egg and relish, still delicious.)
Mix together and taste, season with salt as desired, then cover and chill for at least two hours before serving.
Serve as a side with any main dish, enjoy.
Notes
Low cost.Variants: 1. Add cooked cubed ham. 2. For cheese, Swiss or Gouda would work well also.Adapted from an internet recipe.
