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Minced Beef SOS
This is a old school classic than many US Armed Forces will remember. Served over toast traditionally, but may be served over biscuits, hash browns, or even pasta. Add a couple of fried eggs on top for a hearty breakfast or dinner. I have not had this since 2005, I made this last night on 22 Sep 2016 and was pleasantly surprised, excellent taste, easy to put together. My photo of it plated, no need to really take step by step photos for this, and my comments below.
Ingredients
- 500 grams ground beef, OR minced pork, see Step 1
- 1 teaspon powdered chicken stock
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/2 cup all purpose flour
- 1 1/2 cups milk
- ground mace, OR ground nutmeg
Instructions
- The fat from the ground beef adds flavor to this, do not drain that off. However, if you use minced pork, drain the fat or this will not work out well.
- Heat a large non stick pan over medium high heat, add the ground beef, chicken bouillon, garlic powder, black pepper, and onion powder. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, about 7-10 minutes.
- Stir in the flour and stir constantly for 2-3 minutes, add the milk and continue stirring and bring to a simmer. Reduce heat to low and add a little bit of mace or nutmeg, the flavor will be correct when you just start to taste the mace or nutmeg. Then simmer for about 5 minutes to thicken, it will thicken fast. Serve over toast, biscuits, hash browns, or even pasta. Top with a few fried eggs for a complete and filling meal.
Notes
Ground beef would cost about 150 Baht/500 grams, minced pork runs about 70 Baht/500 grams. For beef, this is about $1.10 per serving for 4 servings, if using pork, this is about 52 cents per serving.
Variants. Add a can of stewed whole tomatoes and break them up with the spatula, this makes Red SOS (in US Armed Forces, this would be called Train Wreck). Replace the minced beef (or pork) with chipped beef for Creamed Beef. Another option is to omit the beef and make the white sauce and then use a can or two of drained tuna.
For leftovers, stuff some bell peppers, top with cheese, and bake in a 180 C oven for 30 minutes or until the cheese is golden brown.
Adapted from an internet recipe.
Anchovy & Garlic Pasta
Lot of room for changes as you see fit. This can be a main dish or a very nice side dish. I made this last night on 14 Aug 2016, very nice flavor but nothing to write home about. I made this again on 1 Nov 2016 and modified the recipe to reflect new findings, less oil and used Fettuccine pasta, much much better.
Ingredients
- 1 tin anchovy fillets, in olive oil, this is a 47 to 55 gram tin
- 6 cloves garlic, smashed and minced
- 3-4 spirals Fettuccine pasta
- ground black pepper, to taste
- fresh parsley, chopped, optional
- Parmesan cheese, grated, optional
Instructions
- Fettuccine that I buy, and all brands that I have seen here, the pasta is in little spirals in the package. I normally use 3-4 spirals for 2-3 servings. This is a 250 gram pack that has 6 spirals, this is imported from Italy and is surprisingly low cost. One spiral is about 40 grams.
- Cook pasta in a pot of boiling water until just tender, about 5 minutes, drain well, and set aside.
- Heat a heavy non-stick skillet over low heat, add the garlic and open the tin of anchovies and dump the contents into the pan, season with black pepper to your liking, use a spatula to break up the anchovies a bit most will basically melt into the olive oil and cook until garlic just begins to color, 3-5 minutes.
- Add the pasta and mix to coat the pasta well and heat through, remove from heat. This is 2 spirals of pasta used.
- Garnish with fresh chopped parsley and grated Parmesan cheese if desired. A green salad on the side would be good with this.
Notes
The anchovies cost me 125 Baht per 47 gram tin. For 2 servings, this is about $1.84 per serving. The cost is due to imported anchovies. Overall not a bad price for a once in a while meal.
Variants: 1. Add sliced spring onions, fresh chopped basil, diced tomatoes, sliced mushrooms such as Shiitake or King Oyster. 2. Add cubed cooked chicken, Italian sausage, etc. 3. Use spaghetti noodles or Soba noodles.
Updated on 12 October 2024.
Slow Cooker Sausage & Potatoes I
Excellent and spruced up a bit with cheese if you like. I made this on 17 Aug 2016. Photos added and the recipe modified slightly. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 5 links spicy smoked sausage, sliced into 1/4 inch pieces
- 1 large onion, quartered then sliced
- 6-8 small potatoes, washed, skin on, cut into large chunks
- 1 can condensed cream of mushroom soup, OR make from a shortcut
- 1/2 teaspoon Cajun spice mix, OR make from a shortcut, or to taste
- 1 1/2 cups Cheddar cheese, shredded, optional
Instructions
- Place the sausage, onion, and potatoes in your slow cooker.
- Add the Cajun spice mix and the can of soup, mix, then cover 7-8 hours on Low setting or until the potatoes are cooked.
- When the potatoes are cooked, you can serve at this point, or if you are using the cheese (recommended), add the cheese and mix, cover and cook for another 20 minutes, then serve. This photo shows I added cheese and is after the 20 more minutes of cooking.
Notes
The sausage would cost about 150 Baht/500 grams (this is about 5 large links). This makes the dish to about 55 cents per serving for 8 servings. If you make the soup from the shortcut here you have more savings. If you use the cheese, one block (250 grams) is 180 Baht. This increases the price per serving to $1.21. Overall, a reasonable price for a filling meal.
Variant, add sliced or chopped mushroom.
Shortcuts: Condensed Cream of Mushroom Soup, Cajun Spice Mix.
Adapted from an internet recipe.
Mac & Cheese, Slow Cooker Style II
Another version of slow cooker mac & cheese, sounds good.
Equipment
- Slow Cooker
Ingredients
- 2 eggs
- 1½ cups milk
- 1½ cups evaporated milk
- 250 grams dry elbow macaroni, (8 oz)
- 4 cups Cheddar cheese, shredded
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- In your slow cooker, and the eggs and beat lightly, then add the milks, salt and pepper and mix well, stir in the macaroni, then stir in 3 cups of cheese. Stir to combine.
- Sprinkle the last 1 cup of cheese on the top, cover and cook without stirring for 5-6 hours on Low setting. Serve.
Notes
Most expensive part is the cheese, 4 cups of cheese would be about 1½ blocks, of 250 grams each. 180 Baht/250 grams, this comes out to about $1.32 per serving for 6 servings, overall, not a bad value for the meal.
German-Style Fried Potatoes
I cannot vouch for these being German style, sounds like fried potatoes with bacon, but it does sound good, and I do like the part of boiling the potatoes first. On my to cook list. This would be a good side with grilled brats, chicken, or about any dish.
Ingredients
- 750 grams small potatoes, skin on, boiled, then place in the fridge overnight, (1½ lb)
- 1 onion, diced
- 4 slices bacon, cut into cubes
- 2-3 tablespoons olive oil
- 2-3 tablespoons butter
- salt and pepper, to taste
Instructions
- Slice the cold potatoes into thin â…› inch thick slices, then set aside.
- Add about 1 tablespoon of the oil to a large frying pan and heat gently. Fry the onions until soft then add the bacon pieces. Continue frying till the bacon and onions are lightly browned then remove from the pan with a slotted spoon. Set aside.
- Add the remaining oil and butter to the pan and fry the potato slices over a low/medium heat, turning them occasionally. Allow them to brown lightly on one side before turning, repeating the process till most of the potatoes are golden brown.
- Once the potatoes are almost done, return the onion and bacon mix to the pan, season with salt and plenty of black pepper, then continue frying over a medium heat till everything is nicely browned. Serve as a side dish.
Basic Goulash
Simple and easy meal, I like this, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 250 grams dry elbow macaroni, (I would go with 500 grams, but that is just me)
- 750 grams ground beef, OR minced pork, OR ground chicken
- 1 large onion, diced
- 2 cans whole peeled tomatoes, chopped plus juice, see Step 1
- 2 tablespoons ketchup, OR use Chili and Garlic Sauce, OR make from a shortcut
- tomato juice, as needed
- salt, pepper, chili powder, to taste
Instructions
- Instead of using canned tomatoes, certainly use fresh plum tomatoes, about 8 of them, chop, but you will need to add tomato juice.
- Cook the macaroni to package directions, just before it is done.
- Meanwhile, cook the onion and ground meat in a pot until done, drain the fat and return to the pot. Add seasoning to your taste, the tomatoes, and the ketchup, mix then add the macaroni. Simmer for about 10-20 minutes until heated through. Add tomato juice as needed. Serve with a salad and you have a meal.
Notes
Ground beef would cost about 150-200 Baht/750 grams, pork would be about 90 Baht, chicken even less. Going on 200 Baht for beef, the cost per serving, for 6 servings is 98 cents per serving, less for minced pork or ground chicken.
Shortcut: Ketchup.
Adapted from an internet recipe.
Paprika Chicken Thighs with Spinach and Pasta
Sounds good! On my to cook list. For the pasta, think wide fettuccine.
Ingredients
- 250 grams wide Fettucinne pasta
- 2 tablespoons tomato paste
- 1 tablespoon paprika, OR smoked paprika if you have that
- 1/2 teaspoon Worcherstershire sauce
- 1 teaspoon tobasco sauce
- 8 chicken thighs, buy quarters, use the thighs, let the other half use the legs
- olive oil
- salt and pepper, to taste
- 2 tablespoons butter
- 1 clove garlic, smashed and minced
- 1 shallot, minced
- 2-3 cups spinach, fresh or frozen (thawed)
- 1/4 cup fresh herbs, like dill or parsley
Instructions
- Bring a large pot of water to a boil, add the noodles and cook until tender.
- While the pasta is cooking, place the tomato paste in a small bowl and stir in 1/4 cup of the boiling pasta water. Stir in the paprika, Worcestershire sauce, and Tabasco sauce.
- Preheat a large non stick skillet over medium heat. Drizzle the chicken thighs with olive oil and season with salt and pepper. Add to the skillet, you will need to do batches. Cook until browned on the bottom, about 5-7 minutes (cover with a lid). Flip and baste liberally with the paprika paste. Brown the other side, about 5-7 minutes longer (cover with a lid), then flip again and brush with more of the paprika paste (cover with a lid). Make sure the chicken is cooked through, cut one open to check.
- In another large non stick skillet, add about 1 tablespoon olive oil and the butter to melt over medium heat. Add the garlic and shallot and cook for 3 minutes. Add the spinach to wilt (or heat through the thawed spinach). Drain the egg noodles and add to the spinach along with the herbs, if using. Divide among 4 plates and serve with 2 chicken thighs each.
Notes
For the chicken, you can use chicken thighs bought like that but the cost is 74 Baht/kilo and the thighs are small, or buy quarters at 68 Baht/kilo (larger thighs!) and separate the thighs and use those, give the legs to your family to make a meal or freeze and use for a later dish or a BBQ! I will estimate 90 Baht for the chicken, for 4 servings this is about 67 cents per serving. Over all, very good.
Adapted from an internet recipe.
Crock Pot Rotisserie Chicken
Sounds good, this chicken can be used in a umber of recipes as well.
Ingredients
- 1 whole chicken, remove the head and feet and remove the giblets
- olive oil
- seasoning salt, combination of salt, pepper, onion and garlic powder
- paprika
- 1 onion, cut in quarters
Instructions
- Make 4 or 5 loose balls of aluminum foil and place in the slow cooker.
- Clean the chicken inside and out, spray with olive oil, sprinkle on seasoning salt and paprika, place the onion quarters inside the cavity, place chicken in the slow cooker back side down. Cook on High setting for 4 to 6 hours, Feel free to use a meat thermometer, you are looking for a temp of min 82 C / 180 F when checked at the thigh without touching the bone.
- Serve as is with a side of corn on the cob and mashed potatoes, use the liquid in the pot to make a gravy from. Or use in other recipes calling for cooked chicken.
Notes
A whole chicken will cost between 200 and 250 Baht. For 6 servings, this would be about $1.22 per serving, but more than likely you can easily make 2 other dishes from this chicken.
Variants: 1. Stuffing the cavity with carrot, celery, and onion. 2. Using seasonings of your choice. 3. Cooking with the skin removed.
Used in Recipes Listed on this Site:
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Adapted from an internet recipe.
Baked Chicken Nuggets
These are homemade nuggets not the nuggets from stores or fast food places. These are really good, I made these on 22 May 2017.
Ingredients
- 500 grams chicken tenders/fillets, cut into 1 1/2 inch pieces
- 1 cup breadcrumbs
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1 tablespoon dried basil
- 1/2 cup milk
Instructions
- Preheat your oven to 200 C (390 F). Get out a baking sheet with a rack.
- In a medium bowl, mix together the breadcrumbs, cheese, and seasonings. Place milk in a separate bowl. I took this photo well after I was dipping and coating the chicken.
- Dip the chicken pieces in the milk, then in the breadcrumbs to coat, place well coated pieces on the rack and bake for 20 minutes or until golden brown. I used a foil lined baking sheet, and a foil covered rack. These are ready for the oven now.
- Serve as an appetizer with a dipping sauce of choice, as a side, or as a main dish.
Notes
The chicken will cost about 40 Baht/500 grams. Easily under $1 per serving.
Adapted from an internet recipe.
Slow Cooker Salsa Chicken
Sounds really good, and only 3 ingredients. Also the use of an oven is needed to brown up the cheese. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 6 chicken breasts, boneless and skinless
- 2 cups salsa, OR make from a shortcut listed on this site
- 1 cup Cheddar cheese, shredded
Instructions
- Place chicken breasts in your slow cooker, pour salsa over the top, cook for 1 1/2 to 2 hours on High setting. If you over cook it the chicken will fall apart.
- When the chicken is almost done, preheat your oven to 220 C. Using a 9x9 or 9x13 baking dish, carefully place the chicken in the dish, spoon some of the salsa from the pot over the top of the chicken and sprinkle with the cheese. If you like cheese, use 1 1/2 or 2 cups. Bake for 15 minutes or until it is golden brown and bubbly. Serve with with a salad and a vegetable side of your choice.
Notes
Chicken will run 63 Baht/kilo, for 6 breasts I will estimate 90 Baht. For the cheese, if using just 1 cup of shredded, figure 90 Baht, if 2 cups, figure 180 Baht (180 is the cost of a block). Make the salsa yourself for savings as well. For the chicken and 1 cup of cheese, this is about 90 cents per serving for 6 servings.
Shortcut: Salsa.
Adapted from an internet recipe.
