Archive for the ‘#1 Go-To Recipes’ Category
Fish Sandwiches
Easy, nutritious meal that is low in cost, fish is a great option. Normally when I have fish, it is just rolled in flour or breaded and pan fried, one day I wanted something different so I put this together. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 2 fillets Pangasius, boneless and skinless, see notes
- flour, for dredging
- 4 hamburger buns, or plain bread works fines
- Cheddar cheese, real cheese, sliced from a block
- lettuce
- tartar sauce, OR make this from a shortcut listed on this site
- olive oil, as needed for frying
- lump crab meat, optional, real crab meat
Instructions
- Get your fixings ready first, slice some Cheddar cheese, get the mayo and tartar sauce out, tear off a few leaves of lettuce. Set 4 buns aside, spread tartar sauce on the top and bottom buns, then add your cheese. (I used just bread slices, my preferred way actually, home made tartar sauce, and the cheese is cut from a block.)
- Cut fish fillets in half and dredge in flour. Pan fry in olive oil until golden brown.
- Top each bun bottom with a half fillet, top that with lettuce and the top bun. Delicious! As an option, top each fillet with lump crab meat.
Notes
Pangasius is also called Shark Catfish, it does not have a catfish flavor, more like a whitefish. The meat is flaky when cooked, firm, and a mild taste.
Pangasius runs about 110 Baht per kilo, I bought 3 fillets 2 days ago for 66 Baht, that would make 6 sandwiches. Fish prepared this way is a one time deal, try not to have left overs. If you fry to many fillets, just refrigerate and fry to warm up the next day.
Even with the Cheddar cheese, imported from New Zealand, you only use a few slices per sandwich so I do not factor in that cost. Tartar sauce is Tesco brand, very reasonable prices and last many meals.
Over all, about 65 cents per meal per person.
Shortcut: Tartar Sauce.
My own recipe.
The option with Lump Crab Meat, provided by good friend, Chuck Ruth.
United states.
United states.
Easy Slow Cooker Pulled Pork
About as easy as you get for pulled pork. Melt in your mouth and tasty! Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 3 kilo pork butt
- 1 can beer, any type, room temperature
- salt, pepper, garlic powder, all to taste
- 1 onion, sliced (optional)
Sauce
- 3/4 bottle BBQ sauce
- 1/2 small bottle Sriracha Chili Garlic sauce, mild or hot is up your preference
Instructions
- Trim away any large amounts of fat from pork. At Tesco we picked up 3 large chunks of meat, about 1 kilo each.
- If you wish to use an onion, slice and place at the bottom of the slow cooker, place meat on top of that.
- Pour the beer over the meat until about an inch from the top of the pot. Add salt to your taste, generous amounts of black pepper and garlic powder.
- Cover and set to High for 1 hour, then reduce to Low for 8 hours.
- At 8 hours, remove pork from pot, use two large slotted spoons as the meat will fall apart. Discard the onion and liquid. Shred the pork using two large sturdy forks and return to the slow cooker pot.
- Add the BBQ sauce and Sriracha sauce, mix well and put slow cooker on low for 30 minutes to an hour. Serve on buns, and I like to use a slice of onion on mine as well.
Notes
Pork butt runs about 137 baht per kilo, 3 kilos would be 411 Baht, this comes out to about $1 per serving.
Shortcut: BBQ Sauce.
Adapted from an internet recipe.
Thai Omelet
Thai omelets are generally airy and fluffy cooked eggs, not folded over. This is quick and easy, served with rice on the side, is a simple and filling meal for 3 people. This is the basic recipe with no fillings, for fillings, use those of your choice and fold over to make a stuffed omelet, or just mix the fillings into the eggs and no folding over is required.
Ingredients
- 4-5 eggs, chicken or duck
- 1/2 tablespoon fish sauce, OR use a pinch of salt
- 1 teaspoon chicken stock powder, optional
- cooked rice, for serving
- cooking oil, as needed, DO NOT use olive oil!
Instructions
- Put a wok or non stick pan on high heat and add about 1/2 cup of cooking oil. For a non stick with the rounded sides, a 10 inch pan is perfect and you want about 1/4 inch of oil on the bottom of the pan.
- While the pan is heating, break eggs into a bowl.
- Add the fish sauce to the eggs, and chicken stock powder if using that, and beat with a fork until frothy.
- When the oil just starts to smoke, turn the heat to low and quickly pour in the beaten eggs, it will fluff before your eyes.
- Using a spatula, lift the edges to get the liquid part of the eggs onto the pan, do this several times.
- Keep checking the bottom and when getting nice and browned and set well (remember, from pouring into the pan to flipping takes only 45 seconds to a minute) flip the omelet over, 20-30 seconds later, the bottom should be browning nicely.
- Remove from the pan to a plate and serve with rice on the side.
Notes
Low cost.
Variants: 1. Add chopped spring onion, chopped tomato, cooked minced pork, cooked chopped chicken, etc, can be added to the egg mix or added to a side when cooking for a folded stuffed omelette. 2. Add a few drops of lime juice or vinegar for a even more fluffier omelette.
Well known Thai recipe than my family has been making for years.
Mom's Chili
This is a basic, yet delicious chili, that I have been making for 40+ years. Growing up, when I could handle the cast iron pan and chop things, I was cooking. I make this often, finally got around to taking photos on 3 Nov 2016. I modified the recipe slightly to make the simmering hands off, no stirring or watching needed, I use a slow cooker to simmer the chili!
Ingredients
- 1 kilo minced pork, OR ground beef
- 1 bag dry red kidney beans, 500 gram bag
- 1 onion, chopped
- 4 cloves garlic, smashed and chopped
- 2 cartons tomato juice, OR use 4 cans of tomato paste and 16 cans of water
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
Instructions
- Soak beans overnight.
- Drains beans and rinse well. Add to a large pot and cover with about 2 inches of water and bring to a boil. Cook until beans are soft, about 1-2 hours. Once beans are soft (if you can put a bean in your mouth and crush it with your tongue only then it is done), drain beans and set aside.
- Same large pot, rinsed out, add the chopped onion and garlic and cook until translucent, 3-4 minutes.
- 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.
- The minced pork, cooked beans, and spices added to the slow cooker.
- Tomato juice added and mixed into the bean, pork, and spices. Set to High setting and simmer this for 2-3 hours.
- After 2-3 hours, the spices are well blended and the chili is ready.
- I like to add dry pasta to my chili, it is a filler to extend it and is a good way to use up small amounts of pasta from making other dishes. I added about 1 cup of spiral pasta to the chili, just mix it in and simmer for another hour.
- Serve, I like to grate some cheese on the top.
Notes
For the tomato juice, you can use 2 cartons of juice, these are normal size cartons you find in Tesco. An alternative if no juice is available is to use tomato paste. To make juice from paste, it is easy, 1 can of paste and 4 cans of water, whisk to combine, use 4 cans if making the recipe as stated here.
Most expensive item is the beef or pork, pork is available where I live, beef is not. Beef would run 200 baht per kilo, beans, juice and other ingredients is minimal. Comes out to right about $1 per meal person, much less if minced pork is used.
Variants: You can add items to make the meal bigger, add 1 1/2 cups of dry macaroni while simmering, name changes then to Chili Mac (I do this a lot). Or add a couple of big scoops of cooked rice or just serve over rice.
Family recipe I have been making for years, AND a big thank you to my parents for showing me how to make this!
Taco Seasoning
Easy to make from ingredients you probably have on hand. Store in a jar and use when needed.
Ingredients
- 2 tablespoons oinion powder
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon ground oregano
- 1 tablespoon white sugar
- ½ teaspoon salt, optional
- 1 teaspoon ground black pepper
Instructions
- Here is what I use, I reuse leftover canisters for when I buy spices in bulk. Not in this photo is the sugar and salt. I also omit the onion powder as I cook onions with the ground meat.
- Mix everything in a bowl then store in an airtight container, I reuse canisters and jars for this purpose.
- Use 2 tablespoons per 500 g (1 lb) of ground meat and ½ cup of water. Add to browned meat and simmer until water is absorbed.
Notes
Variant: 1. Omit the onion powder if you cook onion with the ground meat. (I normally cook onions with the ground meat so onion powder is not really needed here).
Used in Recipes Listed on this Site:
- Basic Tacos, made it, GO-TO recipe.
- Cottage Cheese Chicken Enchiladas, made it, GO-TO recipe.
- Easy Mexicali Pork Chops.
- Baked Jalapeno Poppers, made it, GO-TO recipe.
- Dorito Taco Salad, made it, GO-TO recipe.
- Taco Spring Rolls, made it, GO-TO recipe.
- Easy Taco Soup (Slow Cooker).
- Taco Soup.
- Mexican Deviled Eggs, made it, GO-TO recipe.
- Taqueria Fish Sliders with Taco Tartar Sauce.
- Easy Taco Bake (Slow Cooker).
Cheater Chicken Cordon Bleu
Easy slow cooker recipe. Serve with pasta or rice and a vegetable. Cooked in soup and milk for tender and juicy chicken, not pan fried or deep fried in oil. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 6 chicken breasts, boneless and skinless
- 1 can condensed cream of chicken soup, OR make from a shortcut
- 1 cup milk
- Swiss cheese, sliced
- ham, sliced
- bread crumbs, OR make from a shortcut
- 1/4 cup butter, melted
Instructions
- Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the bread crumbs on top, and drizzle butter over bread crumbs. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.
- Use real Swiss cheese, you have to slice yourself. For the ham, I used sliced ham found in the cooler section of a Tesco.
- Serve with pasta, rice or a potato, with a vegetable on the side.
Notes
The chicken breasts are the most expensive, but for 6 breasts, well under $1 per serving. The cheese, if you get real Swiss cheese from Australia, that can run 175 baht for 250 grams, slice it and cover the dish at the step in the recipe and it uses little cheese, maybe 6 slices. Overall a great meal for little expense and time.
Shortcuts: Condensed Cream of Chicken Soup, Breadcrumbs.
Adapted from an internet recipe.
No Crust Chicken Pot Pie I (Slow Cooker)
Delicious meal! Lots of room to change to your liking. My comments below, and prices updated as well as the recipe. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 500 grams chicken breasts, boneless, skinless, cut into 1 inch cubes
- 2 cans condensed cream of chicken soup, OR make from a shortcut
- 3/4 cup milk
- 1 onion, diced
- 2 cups frozen peas and carrots, you can also use fresh
- 2 teaspoons dried parsley
- 1 teaspoon ground black pepper
- 1 tablespoon corn starch, optional, added at end to thicken sauce
Instructions
- Cut the chicken into 1 inch pieces, set aside.
- If making your own condensed cream of soup (either chicken or mushroom) after each batch you make, pour that into the slow cooker pot then add the milk, onion, parsley, black pepper, and frozen vegetables. Mix, then add the chicken and mix for a few seconds
- Everything added and mixed. Cook on Low setting for 6 hours or High setting for 3 hours.
- Finished. Serve over mashed potatoes, boiled potatoes, egg noodles, rice, or just enjoy as a soup.
Notes
Chicken breast run about 30 baht per 500 grams. 112 baht for 2 cans of soup, you make yourself from a shortcut that reduces this to about 55 Baht. Everything else is minimal. Overall, the meal for 6 servings is about 70 cents per serving, if you make the soup yourself, the cost is 42 cents per serving.
Shortcut: Condensed Cream of Chicken Soup.
Adapted from an internet recipe.
Condensed Cream of Chicken Soup
Condensed cream soups are used in a range of recipes. With this shortcut you know exactly what is in it. This can be frozen for up to 6 months or stored in the fridge for several days. This makes the slightly more than a standard can of condensed soup.
Equipment
- Microwave
Ingredients
- 1¼ cups evaporated milk, or 1 regular can of evaporated milk
- 1 tablespoon olive oil
- 2 teaspoons powdered chicken stock
- 1 teaspoon onion powder
- 2 tablespoons corn starch
- â…› teaspoon white pepper
- 1-2 tablespoons cooked chicken, finely chopped
Instructions
- Whisk together in a microwave safe glass container no less than 1 quart in size. Microwave on HIGH for 3 minutes until very thick, stopping to whisk mixture after each minute. Microwave ovens vary wildly so it may take longer in yours. Just keep cooking and whisking every so often until it gets thick. Add chopped chicken. (For the photo, keep in mind, this mixture is hot, thick, but hot, not the gelatinous oily blob you get out of a can and instantly lose your appetite.)
- Alternatively, you may pour whisked mixture (see notes) into a saucepan or skillet and cook on medium low on top of the stove until thickened. If you are unfortunate enough to find lumps in your soup, pour it through a strainer. Add finely chopped chicken.
Notes
You can use fresh milk instead of evaporated (never sweetened condensed milk), but it will not hold up to prolonged cooking or freezing like evaporated milk does.
If you choose to make this on the stove, I recommend you mix it in a blender first, OR plan to push it through a strainer when it has been cooked. The chicken base doesn't seem to dissolve as readily as it does in the microwave so blending it first results in a creamier product.
Be advised that microwave ovens vary wildly. If your soup doesn't thicken after 3 minutes, keep cooking and stirring every minute until it does.
Most recipes will just call for a can of condensed soup, some recipes (or if you just want to make the soup by itself) call for 1 can of water. One can equals 1¼ cups. But as a healthier alternative to using water, try using whey if you recently made cottage cheese, or water used to boil potatoes. Milk can also be used in place of water to make a creamier soup.
Used in Recipes Listed on this Site:
- Crunchy Cucumber Salad.
- Creamy Coleslaw.
- Buffet Layered Salad.
- Meat & Vegetable Packets.
- Herbed Zucchini Casserole, made it, GO-TO recipe.
- Crockpot Chicken and Dumplings III.
- Slow Cooker Angel Chicken & Pasta.
- King Ranch Chicken Casserole.
- Mexican Casserole.
- Chicken Noodle Casserole I.
- Slow Cooker Sausage & Potatoes II.
- Swiss Chicken Supreme.
- Chicken Casserole (Slow Cooker).
- Chicken & Dumpling Casserole, made it, GO-TO recipe.
- Crockpot Chicken and Dumplings II.
- Ultra Creamy Mac & Cheese, made it, GO-TO recipe.
- Slow Cooker Creamy Ranch Chicken.
- Easy Chicken Pot Pie.
- Crock Pot Cream Cheese Chicken.
- No Crust Chicken Pot Pie II.
- Crockpot Italian Chicken.
- Slow Cooker Cheesy Chicken And Rice.
- Chicken Noodle Soup.
- Chicken Rice Soup.
- Creamy Chicken Cordon Bleu Casserole I.
- Dizzy's Chicken.
- One-pot Creamy Smoked Chicken Penne.
- Easy Cheesy Slow Cooker Chicken.
- Slow Cooker Creamy Italian Chicken.
- Slow Cooker Golden Chicken.
- Slow Cooker Chicken Noodle Casserole.
- Slow Cooker Chicken & Gravy I, made it.
- Slow Cooker Chicken & Gravy II, made it, GO-TO recipe.
- Creamy Swiss Chicken Casserole.
- Creamy Italian Chicken, made it.
- Chicken, Broccoli, & Pasta Skillet.
- Slow Cooker Chicken Stroganoff.
- Cheater Chicken Cordon Bleu, made it, GO-TO recipe.
- No Crust Chicken Pot Pie I, made it, GO-TO recipe.
- Slow Cooker Salisbury Steak III.
- Slow Cooker Ham & Potato Dinner.
- Breakfast Potato Casserole.
- Tuna Bake.
- Tetrazzini Bake.
- Crock Pot Chicken & Noodles II, made it, GO-TO recipe.
- Chicken a la King II (Slow Cooker).
- Creamy Garlic Chicken with Broccoli.
- Creamed Chicken on Toast.
- Chicken Pot Pie, made it, GO-TO Recipe.
- Fiesta Cilantro Fondue.
- Chicken & Stuffing Casserole.
- White Chicken Chili II, made it, GO-TO recipe.
- Salmon Casserole, made it, GO-TO recipe.
- Chicken Noodle Casserole II, made it, GO-TO recipe.
- Pork & Noodles, made it, GO-TO recipe.
- Chicken & Broccoli Pasta.
- Chicken Ritz Casserole.
- Sinfully Delicious Chicken Casserole, made it, GO-TO recipe.
- Crock Pot Chicken & Rice.
- Chicken & Dressing II (Slow Cooker).
- Chicken & Dressing I.
Italian Sausage / Pork Sausage / Chicken Sausage
I looked at a bunch of recipes online and got a general list together of the ingredients, and made my own, sausage patties, not links. A good general recipe that is nice for spaghetti sauces, sausage burgers, or served with pasta or potato. These are not going to win a blue ribbon prize in the culinary world, but I think they taste good. All spices are dried. To make this Italian Sausage, add the fennel seeds. To make this just a pork sausage, omit the fennel seeds. To make a nice chicken sausage, omit the fennel seeds. READ THE STEPS, I added a step at the beginning if you are using meat you are going to grind.
Ingredients
- 1½-2 kilos minced pork, or ground chicken, (3-4 lb)
- 2 teaspoons fennel seeds, heaping, OMIT for just pork or chicken sausage
- 2 teaspoons ground black pepper, heaping
- 2 teaspoons salt
- 2 teaspoons ground cumin, heaping
- 2 teaspoons oregano, heaping
- 2 teaspoons thyme, heaping
- 2 teaspoons rosemary, heaping
- 2 teaspoons parsley, heaping
Instructions
- NOTE: If you will be grinding the meat yourself (recommended) then prepare the meat by cutting into chunks that will fit the hopper of your grinder, remove an silver tendon from pork, then mix the spices into this, then grind on the medium size die, after it is ground then grind again on the smaller die.
- If using store bought ground pork, just add the spices.
- And mix with your hands really well. Now you can stuff into casings or simply make patties.
- Stuffed into casings.
- With clean hands, mix all this together well, form into patties sized to your liking. I keep a few to the side for dinner the day I make this, then freeze the rest with foil between the layers.
- A good friend, Dave Williams, posted a comment on this but used ground chicken and made patties, which is a great alternative! Here is his photo and his comment is below.
Notes
Less than $1 per serving.
Used in Recipes Listed on this Site:
- Scrapple, made it.
- Best-ever Meat Loaf.
- Italian Sausage & Peppers (Slow Cooker), made it, GO-TO recipe.
- Sausage Breakfast Casserole.
- Stuffed Shells with Italian Sausage.
- Personal Pizza Galette.
- Sausage Stroganoff.
- Sausage & Chickpea Stew.
- Crustless Quiche, made it, GO-TO recipe.
- White Beans & Sausage, made it, GO-TO recipe.
- Cajun Pinto Beans, made it, GO-TO recipe.
- Slow Cooker Breakfast Casserole I, made it, GO-TO recipe.
Gypsy Stew II
I took the Gypsy Stew I grew up with a bit further, and made this with ground pork instead of beef and added some other ingredients. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1-1¼ kilos ground pork, (2 - 2 1/2 lbs)
- 4 shallots, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 4 cloves garlic, smashed and chopped
- 1 can button mushrooms, drained, sliced (or use fresh)
- 1-1½ cups green olives with pimento, sliced
- 2-3 cans condensed cream of mushroom soup, Shortcut
- 1 tablespoon extra light olive oil, or as needed
- toast, pasta, or rice, prepared, for serving
Instructions
- In a pot, heat a tablespoon of olive oil, when hot, add the shallots and bell peppers. Saute until the shallots are translucent and the peppers are tender. Add the garlic and saute for another 30 seconds.
- Add the ground pork and cook until no longer pink, stirring often and breaking up meat a bit as well. Drain fat.
- Add mushrooms, soup, and olives, and mix together. Reduce heat to low and simmer for about 15-20 minutes or until heated through. For a more soupy stew, use 3 cans of soup and for a thicker stew use 2 cans of soup.
- Serve over rice, pasta, or toast.
Notes
Ground pork will run about 150-170 Baht per kilo. The soup is 54 Baht or so per can, not a $1 dollar meal but very inexpensive and will last 2 people several days.
Shortcut: Condensed Cream of Mushroom Soup.
Variants: 1. Top each serving with a fried egg. 2. This is an easy recipe to use canned ground pork to in order to cut down cooking time, simply add the drained pork after the onion and pepper is sautéed, break it up and let it heat through then continue with the remaining steps.
My modification of my Mom's recipe by Lee Thayer. Thailand.
