Fresh Pumpkin Pie

Fresh Pumpkin Pie
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This is a from scratch pie, no canned pumpkin, for where I live, plenty of winter squash, which is a pumpkin, but depending on your location, feel free to use orange pumpkin, acorn squash, butternut, or Hubbard squash. I am really surprised I have not made this before as winter squash, called pumpkins here, is grown here locally and available everywhere. I made this on 16 Oct 2017 and it came out beyond all expectations, this was just perfect, very liked by the family, so much so, I was asked to make this again on 17 Oct. Most of the steps and photos is just to prepare the pumpkin, keep in mind, you are going to go from a whole pumpkin to making the mix, this actually moves along quickly however.
Servings Prep Time
1 pie 1 hour
Cook Time
1-2 hours
Servings Prep Time
1 pie 1 hour
Cook Time
1-2 hours
Fresh Pumpkin Pie
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Votes: 1
Rating: 5
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This is a from scratch pie, no canned pumpkin, for where I live, plenty of winter squash, which is a pumpkin, but depending on your location, feel free to use orange pumpkin, acorn squash, butternut, or Hubbard squash. I am really surprised I have not made this before as winter squash, called pumpkins here, is grown here locally and available everywhere. I made this on 16 Oct 2017 and it came out beyond all expectations, this was just perfect, very liked by the family, so much so, I was asked to make this again on 17 Oct. Most of the steps and photos is just to prepare the pumpkin, keep in mind, you are going to go from a whole pumpkin to making the mix, this actually moves along quickly however.
Servings Prep Time
1 pie 1 hour
Cook Time
1-2 hours
Servings Prep Time
1 pie 1 hour
Cook Time
1-2 hours
Ingredients
For the Filling, after pumpkin is cooked
For the Pie Crust
Servings: pie
Instructions
To Cook the Pumpkin
  1. First things first, you need to prepare then cook some pumpkin. If you have a preferred way, use that. Here are my steps I used. I bought a 3 1/2 kilo pumpkin, yes, this is what is called a pumpkin here, not very attractive looking. I cut a section out, removed the seeds and weighed (I use a digital scale) and the piece was 770 grams.
  2. Cut the piece into large chunks. I used my little rice to steam this, place the chunks in the steamer basket, add water to the pot, set to Cook setting.
  3. About 10-15 minutes to bring the water in the rice cooker to a boil, and about 15 minutes steaming the pumpkin, done. It is cooked when it easily pierces with a fork. Turn off the rice cooker, remove the steamer basket and let the pumpkin cool, about another 20-30 minutes.
  4. Once the pumpkin has cooled, use a pairing knife and cut off all the green skin, it comes off very easily, takes 2 minutes if that. Place the trimmed pieces in a small pot. With a potato masher, fully mash the pumpkin well, takes just a minute or two, no need for a food processor or any other kitchen devices.
To Make the Filling
  1. Add the cooked and well mashed pumpkin to a large mixing bowl, add the rest of the Filling ingredients and mix well. I used a spoon at first then switched to a whisk, takes just a minute or two.
For the Crust
  1. Mix together the flour and salt from the Pie Crust ingredients, cut shortening (or butter) into the flour with a fork, add cold water 1 tablespoon at a time, mix until dough is moist enough to hold together. Shape into a ball and place on a floured work counter, roll to about 1/8 inch thick and larger than your pie dish. roll the dough on the rolling pin and transfer to the dish and unroll. Press the dough in, trim away excess, flute the edges.
  2. Now is the time to preheat your oven to 200 C.
Assemble the Pie
  1. Give the pumpkin another good stir, then pour into the prepared pie dish. As you can tell, I absolutely suck at fluting a pie crust.
  2. When the oven is heated, bake for 40 minutes or until a knife inserted 1 inch from the edge comes out clean. Remove from oven and allow to cool.
  3. Cut and top slices with whipped cream, serve and enjoy.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Pineapple Upside Down Cake

Pineapple Upside Down Cake
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I made this using a shortcut yellow cake mix and fresh, not canned, pineapple. One pineapple, cleaned and sliced, provided 9 slices, perfect for a 9x13 pan. This does take longer to bake, I also cut back on the brown sugar from the original recipe. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
12 servings 15 minutes
Cook Time
40-50 minutes
Servings Prep Time
12 servings 15 minutes
Cook Time
40-50 minutes
Pineapple Upside Down Cake
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Rating: 5
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I made this using a shortcut yellow cake mix and fresh, not canned, pineapple. One pineapple, cleaned and sliced, provided 9 slices, perfect for a 9x13 pan. This does take longer to bake, I also cut back on the brown sugar from the original recipe. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
12 servings 15 minutes
Cook Time
40-50 minutes
Servings Prep Time
12 servings 15 minutes
Cook Time
40-50 minutes
Ingredients
Servings: servings
Instructions
  1. For this cake I used the Yellow Cake Mix shortcut and the Yellow Cake Recipe also here on the site, links to those are in the Recipe Notes section. I used a fresh pineapple so no juice from a can, so I just made the yellow cake as it is stated on this site.
  2. First thing to do is prep the pineapple. Cut off the top and the bottom. Take the pineapple and stand it on its bottom, using a chef's knife, cut down the side to remove a strip of rind, follow the curve of the pineapple, continue to get all the rind off and and any of the dark spots as well. I used the pineapple in the foreground for this cake, the other two were just cut up for a plate of fruit to snack on.
  3. Now turn the pineapple on its side and cut into slices about 1/4 inch thick or so. Once you have all the slices, lay a slice flat and use a pairing knife to cut the core out, very easy to do this.
  4. Pineapple is now prepped, takes all of 5 minutes from start to finished rings.
  5. Preheat your oven to 180 C. While it is heating, place the 1/4 cup of butter in the baking dish and put that in the oven to melt the butter. I used a 9x13 Pyrex dish. Once the butter is melted, takes just a few minutes, remove the dish from the oven, spread the butter evenly around the bottom of the dish then sprinkle the brown sugar evenly over the butter.
  6. Arrange the pineapple slices on the bottom of the pan, you can make any pattern you wish. Place a cherry in the center of each ring and in the open areas if desired.
  7. Here is my Homemade Yellow Cake Mix, does not look much, it is just flour, sugar, baking powder, and salt. Link is listed in Recipe Notes.
  8. To the Yellow Cake Mix, you need to prepare the batter, that link is in the Recipe Notes section as well. To the Mix, you will need to add 3 eggs, 1/2 cup butter, softened, 1 1/4 cups of milk, 1 tablespoon vanilla extract. Mix by hand, no need to dirty up a electric mixer. Just mix until the batter comes together for a fluffy and moist cake.
  9. Pour the batter into the pan to even cover the pineapple. Any butter that rises around the edges is perfectly fine and expected, just leave it as is, no mixing at this point, just place it in the over for 25 to 40 minutes or until a toothpick inserted in the center comes out clean.
  10. Remove from the oven and run a butter knife around the edges, place a baking sheet over the cake and holding both the dish and baking sheet together, flip the cake over and leave the cake pan on the cake for about 5 minutes to allow the butter and brown sugar soak into the top.
  11. Remove the dish, let the cake cool for about 30 minutes, serve warm or cooled completely. Store leftovers in the fridge.
Recipe Notes

Low cost.

Shortcuts: Yellow Cake Mix, Yellow Cake.

Adapted from several internet recipes.

Japanese Curry with Shrimp

Japanese Curry with Shrimp
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For Japanese curry, you cannot go wrong with the packaged Golden Curry brand, it is exceptional. This is the recipe from the package. If you have never used this before, when you take it out of the package, it looks like a chocolate bar. No salt is needed in this dish, there is plenty in the curry. I made this on 7 Oct 2017 and outstanding as expected.
Servings Prep Time
4-5 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-5 servings 10 minutes
Cook Time
20 minutes
Japanese Curry with Shrimp
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Rating: 5
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For Japanese curry, you cannot go wrong with the packaged Golden Curry brand, it is exceptional. This is the recipe from the package. If you have never used this before, when you take it out of the package, it looks like a chocolate bar. No salt is needed in this dish, there is plenty in the curry. I made this on 7 Oct 2017 and outstanding as expected.
Servings Prep Time
4-5 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-5 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. First thing to do is to saute the shrimp, heat a splash of olive oil and two tablespoons of butter in a large non stick skillet and add the shrimp, I used medium size whites, these are not deveined.
  2. Stir often as the shrimp start turning pink.
  3. When all the shrimp are pink, remove the pan from the stove (this is sitting on my counter top) and remove the shrimp to a bowl or plate.
  4. Prepare the vegetables. I used one each, onion, potato, and a carrot. Good way to dice potatoes and carrots, use a french fry cutter, cut the vegetables into strips then chop with a knife to dice.
  5. Using the same pan, discard the liquid, heat another two tablespoons of butter then add the onion until softened and starting to brown, then add the rest of the vegetables and the water. Bring to a boil, and reduce to a simmer and cover, stirring occasionally, for about 10-15 minutes or until the vegetables are tender, then add the shrimp back to the pan and let the shrimp warm through for a few minutes. Remove the pan from heat.
  6. Stir in the curry paste block and stir until it is dissolved and mixed in. Return to heat and gently simmer for another 5 minutes. I also added hard boiled quail eggs.
  7. This is the only brand of Japanese Curry I use, Golden Curry and is what I am using here.
  8. And no kidding, it looks like a chocolate bar. This 100 grams of curry paste, it is solid not a paste you are familiar with. Golden curry comes in 100 gram and 200 gram packages.
  9. Serve with rice. For the rice I used a yellow Saffron rice. Delicious!
Recipe Notes

The Japanese curry is 80 Baht/100 grams. The shrimp is local sourced, not from Tesco, is 75 Baht/500 grams. For 4 servings, this is about $1.14 per serving.

Variants: 1. Serve with hot cooked pasta. 2. Top with chopped spring onions when serving. 3. Add hard boiled quail eggs when serving.

From the package, I received a package from the US, the instructions are in English and Japanese, for the import here to Thailand, the instructions are only in Japanese.

Swiss & Bacon Potato Casserole

Swiss & Bacon Potato Casserole
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Rating: 5
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Sounds great, lot of options here as well. I made this on 5 Oct 2017, and certainly a Go-To potato dish now! The family and I loved this.
Servings Prep Time
6 servings as a side 15 minutes
Cook Time
60-75 minutes
Servings Prep Time
6 servings as a side 15 minutes
Cook Time
60-75 minutes
Swiss & Bacon Potato Casserole
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Sounds great, lot of options here as well. I made this on 5 Oct 2017, and certainly a Go-To potato dish now! The family and I loved this.
Servings Prep Time
6 servings as a side 15 minutes
Cook Time
60-75 minutes
Servings Prep Time
6 servings as a side 15 minutes
Cook Time
60-75 minutes
Ingredients
Servings: servings as a side
Instructions
  1. Preheat your oven to 180 C. Grease a 8x8 baking dish with butter.
  2. Thee potatoes sliced with a mandolin.
  3. Onion diced, cheese shredded (I use blocks and shred myself), bacon cooked and chopped, and the flour.
  4. Mix together the onion, cheese, bacon, flour, then season as desired with salt and pepper.
  5. Spread 1/3 of the potatoes on the bottom of the baking dish, then spread 1/3 of the cheese mixture over the potatoes. Repeat the layers two more times, cheese mixture will be last.
  6. Mix together the cream and milk and pour over the top of the casserole.
  7. Cover with foil and bake for 45 minutes. Remove the foil and bake for another 25 to 30 minutes or until the potatoes are tender.
  8. Remove from oven, let rest for a few minutes, serve.
Recipe Notes

Figure about 180 Baht for the cheese, and the bacon, can get that for around 100 Baht. For 6 side dish servings, this is about $1.37 per serving, not a cheap side dish but sounds really good with the Swiss cheese, good for a once in a while side dish for sure.

Variants: 1. Change the bacon to cubed ham or cooked and diced chicken. 2. Add diced green bell pepper, change the onion to chopped spring onion.

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

Fish Chowder

Fish Chowder
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This is delicious! I used Pangasius but any type of boneless and skinless whitefish can be used in this. I made this on 16 Oct 2017 and this is my new favorite. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 30 minutes
Cook Time
30 minutes
Servings Prep Time
8 servings 30 minutes
Cook Time
30 minutes
Fish Chowder
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Rating: 5
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This is delicious! I used Pangasius but any type of boneless and skinless whitefish can be used in this. I made this on 16 Oct 2017 and this is my new favorite. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 30 minutes
Cook Time
30 minutes
Servings Prep Time
8 servings 30 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. In a large pot melt the butter on medium heat then cook the onions, mushrooms and celery until tender.
  2. Add the chicken stock and potatoes and simmer for 10 minutes. Add the fish and simmer for 10 minutes more. This photo was just after I added the fish.
  3. Mix together the clam juice (or shrimp stock) and flour until smooth, add to the chowder and season to taste with Old Bay, salt and pepper.
  4. Stir in the evaporated milk and on a low simmer heat until just before boiling, remove from heat.
  5. Serve with crumbled bacon on each bowl if desired.
Recipe Notes

Pangasius would cost about 120 Baht/kilo. For 8 servings, this is about 45 cents per serving.

Shortcut: Old Bay Seasoning.

Variants: 1. Use mushroom stock in place of chicken stock. 2. Omit the clam juice and flour part, it comes out very nice without this part.

Adapted from an internet recipe.

Mushroom Soup II

Mushroom Soup II
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This makes a lot of soup and uses fresh mushrooms, 1 kilo (2 pounds) of mushrooms. This can be made with just the clear broth or with cream. I made this on 9 Sep 2017 and served it both ways, clear broth and creamy, family actually prefers the clear broth version.
Servings Prep Time
8-10 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
8-10 servings 15 minutes
Cook Time
30-40 minutes
Mushroom Soup II
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Rating: 5
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This makes a lot of soup and uses fresh mushrooms, 1 kilo (2 pounds) of mushrooms. This can be made with just the clear broth or with cream. I made this on 9 Sep 2017 and served it both ways, clear broth and creamy, family actually prefers the clear broth version.
Servings Prep Time
8-10 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
8-10 servings 15 minutes
Cook Time
30-40 minutes
Ingredients
Servings: servings
Instructions
  1. In a large pot, add the water, the mushroom stock cube or cubes. and the potatoes. Bring to a boil then simmer for about 10 minutes or until the potatoes are near cooked through.
  2. While the potatoes are cooking, prep the onion, carrot, and mushrooms. When the mushrooms are sliced add them to the soup pot.
  3. The mushrooms are just rinsed and cut in half lengthwise. This is just the start, 1 kilo of Straw mushrooms is a lot!
  4. Mushrooms added to the soup pot.
  5. Heat a non stick pan on medium heat and add a splash of olive oil. Saute the onion and carrot until soft and starting to brown, then add those to the soup pot. Season the soup with salt and pepper to taste, stir in the parsley. Continue to simmer.
  6. At this point you can serve for those who do not want any dairy in the soup.
  7. In a small bowl or large measuring cup, add the milk, cream and flour and whisk until smooth, stir that into the soup.
  8. Serve.
Recipe Notes

Low cost.

This recipe for Mushroom Soup is from Natasha's Kitchen.

3-Ingredient Crockpot Ranch Pork Chops I

3-Ingredient Crockpot Ranch Pork Chops I
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This is a quick to put together meal with only 3 ingredients and two you can make from shortcuts for cost savings. I made this yesterday 14 Sep 2017 and used bone in pork chops I found in Tesco, thick cut as well, and wow is this good! I think thick cut pork loin would equally as well. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
6-8 hours
Servings Prep Time
4-6 servings 5 minutes
Cook Time
6-8 hours
3-Ingredient Crockpot Ranch Pork Chops I
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This is a quick to put together meal with only 3 ingredients and two you can make from shortcuts for cost savings. I made this yesterday 14 Sep 2017 and used bone in pork chops I found in Tesco, thick cut as well, and wow is this good! I think thick cut pork loin would equally as well. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
6-8 hours
Servings Prep Time
4-6 servings 5 minutes
Cook Time
6-8 hours
Ingredients
Servings: servings
Instructions
  1. Lightly butter the slow cooker insert. Place chops in the slow cooker.
  2. Sprinkle chops with the ranch dressing mix.
  3. Pour the gravy over the top. Cover and cook on low for 6 to 8 hours. Do not remove the lid before 6 hours, check for tenderness, if tender, serve, if not continue cooking until 7 or 8 hours.
  4. Serve with mashed potatoes and gravy from the slow cooker and a vegetable for a complete meal.
Recipe Notes

The pork chops I found at Tesco, thick cut, bone in, 250 grams each, were 160 Baht each making this about $4.70 per serving but these are so good I will make this once every 3 months, when I go to the city for my address report, I will look in Makro for these and the cost should be less. I will also test this recipe with just thick cut pork loin, which would make this a low cost meal.

Shortcuts: Ranch Dressing Mix, Chicken Gravy.

Provided by Slow Cooker Kitchen and the link to this recipe is here.
United States.

Russian Mushroom & Potato Soup

Russian Mushroom & Potato Soup
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Rating: 5
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This is delicious either as the creamy or non-creamy version depending on your preference. I made this on 7 Sep 2017, both versions tested and family approved.
Servings Prep Time
8 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20 minutes
Russian Mushroom & Potato Soup
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Rating: 5
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This is delicious either as the creamy or non-creamy version depending on your preference. I made this on 7 Sep 2017, both versions tested and family approved.
Servings Prep Time
8 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20 minutes
Ingredients
To make the Creamy Version, you need this
Servings: servings
Instructions
  1. In a large pot on medium heat, melt the butter then add the spring onion and carrots and cook for about 5 minutes, stirring occasionally.
  2. Then add the broth, salt, pepper, dill, and bay leaf. Add the potatoes and cover the pot and simmer for 15 to 20 minutes. Potatoes should be tender but still firm.
  3. In a large non stick skillet heat the olive oil over medium heat and add the mushrooms. (I used Shiitake Mushrooms.)
  4. Cook for 5 to 7 minutes to brown them up, then add the mushrooms to the soup pot.
  5. At this point you can serve for the non-creamy version, or continue on for the creamy version.
For the Creamy Version
  1. In a small bowl, mix the milk, whipping cream, and flour until good and smooth.
  2. Slowly stir the flour mixture into the soup and increase heat to a gentle boil and the soup will thicken. Serve.
Recipe Notes

Low cost.

This recipe for Russian Mushroom and Potato Soup is from Natasha's Kitchen.

Chicken Meatballs in Cream Sauce (Tefteli)

Chicken Meatballs in Cream Sauce (Tefteli)
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These sound great and you could call them the Slavic version of Swedish Meatballs. Paired with mashed potatoes, this sounds perfect. I made these on 5 Sep 2017, and they are excellent! Highly recommended.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20 minutes
Chicken Meatballs in Cream Sauce (Tefteli)
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Rating: 5
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These sound great and you could call them the Slavic version of Swedish Meatballs. Paired with mashed potatoes, this sounds perfect. I made these on 5 Sep 2017, and they are excellent! Highly recommended.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20 minutes
Ingredients
For the Meatballs
For the Sauce
Servings: servings
Instructions
  1. In a large bowl, prepare the meatballs. Combine the chicken, egg, rice, onion, garlic, salt and pepper.
  2. Just mix with a large spoon.
  3. Roll the meatballs into 1 to 1 1/4 inch balls, ice cream scoop would work and I will get one to do this to verify the size. Roll each ball in flour and set on a lightly floured plate or surface.
  4. Heat a large pan over medium heat and add the oil. Use a regular stainless pan if you want a darker sauce or feel free to use a non stick pan which will give a lighter color sauce, this does not change the flavor of the sauce. When the pan is hot, add the meatballs and cook for 4 minutes without turning them, then flip over with tongs and cook 3 more minutes or until nice and golden brown and cooked through. Remove to a plate.
  5. To make the sauce, using the same pan on medium heat add the butter and when melted whisk in the flour and whisk until golden in color, then add the stock and whisk until it starts to thicken then whisk in the Greek yogurt (or sour cream or heavy cream) and season to taste, a good starting point would be 1/2 teaspoon paprika, 1/8 teaspoon pepper, and salt to taste.
  6. Bring the sauce to a simmer and whisk until the sauce thickens, remember the sauce will also thicken as it cools. When the sauce will coat a meatball, add all the meatballs to the pan and turn each one to coat with the sauce.
  7. Serve with mashed potatoes or pasta once all the meatballs have heated and sprinkle with parsley for garnish.
Recipe Notes

Chicken thighs (you would grind or mince yourself, as I have never seen ground chicken here) would cost about 40 Baht/500 grams. For 4 servings, this is about 28 cents per serving. Outstanding value.

This recipe for Chicken Meatballs in a Cream Sauce is from Natasha's Kitchen.

Pan Fried Enoki Mushrooms & Bacon

Pan Fried Enoki Mushrooms & Bacon
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Enoki mushrooms are long and slender with very small caps, in the US these would be known as Golden mushrooms. Enoki goes well in soups also as they maintain their crispiness well. This is a make as much as you want recipe.
Prep Time
5 minutes
Prep Time
5 minutes
Pan Fried Enoki Mushrooms & Bacon
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Rating: 5
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Enoki mushrooms are long and slender with very small caps, in the US these would be known as Golden mushrooms. Enoki goes well in soups also as they maintain their crispiness well. This is a make as much as you want recipe.
Prep Time
5 minutes
Prep Time
5 minutes
Ingredients
Servings:
Instructions
  1. Trim off the root end of the mushroom bundle(s) and quickly rinse them.
  2. Divide the mushrooms into smaller bundles.
  3. Cut the bacon slices in half. Wrap half a slice of bacon around the middle of a mushroom bundle and secure with a toothpick.
  4. When you have all the bundles of mushrooms you want, heat a non stick pan to medium heat with a splash of olive oil, then as the bacon cooks you will have enough oil in the pan.
  5. Add the mushroom bundles to the pan, turning as needed to cook the bacon through.
  6. When the bacon is cooked, they are ready to serve and enjoy as a side dish or appetizer. I had some leftover bacon so I just cooked that as well.
Recipe Notes

Low cost.

From a family member.