Homemade Noodles II

Homemade Noodles II
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This recipe comes from a good friend, and is another way to make fresh noodles, highly recommended! I will be making these soon and may very well be another item I do not need to go to the city for. On my to make list soon!
Servings Prep Time
1 batch for a soup 15 minutes
Cook Time
10 minutes
Servings Prep Time
1 batch for a soup 15 minutes
Cook Time
10 minutes
Homemade Noodles II
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This recipe comes from a good friend, and is another way to make fresh noodles, highly recommended! I will be making these soon and may very well be another item I do not need to go to the city for. On my to make list soon!
Servings Prep Time
1 batch for a soup 15 minutes
Cook Time
10 minutes
Servings Prep Time
1 batch for a soup 15 minutes
Cook Time
10 minutes
Ingredients
Servings: batch for a soup
Instructions
  1. In a small bowl, add the egg, milk, and salt. and whisk together.
  2. In a mixing bowl, mix together the flour and baking powder, add the egg mixture and mix to form into a ball.
  3. Turn out to a lightly floured surface and knead for about 3 minutes. No worries about over kneading. Let the dough rest for a few minutes.
  4. Roll out the dough on a floured surface as thin as you like then cut with a pizza or pasta cutter to widths you desire.
  5. Hang to air dry or cook in boiling water for 10 minutes. If making thicker noodles, you may need to cook a minute or more two.
  6. For air dried noodles, once dry, store in an air tight container in the fridge for up to a week or freeze for up to 6 months.
  7. Use noodles in a soup, casserole, etc.
Recipe Notes

Low cost.

Recipe and photo provided courtesy of good friend, Kelly Montana Hawk of Tying One On With Kelly (and apron of course) and the original recipe is here.
United States.

Homemade Noodles I

Homemade Noodles I
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This recipe comes from a good friend, and is highly recommended! I will be making these soon and may very well be another item I do not need to go to the city for. On my to make list soon!
Servings Prep Time
1 batch for a soup 15 minutes
Cook Time
5-10 minutes
Servings Prep Time
1 batch for a soup 15 minutes
Cook Time
5-10 minutes
Homemade Noodles I
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This recipe comes from a good friend, and is highly recommended! I will be making these soon and may very well be another item I do not need to go to the city for. On my to make list soon!
Servings Prep Time
1 batch for a soup 15 minutes
Cook Time
5-10 minutes
Servings Prep Time
1 batch for a soup 15 minutes
Cook Time
5-10 minutes
Ingredients
Servings: batch for a soup
Instructions
  1. For the flour, you can use 2 cups all purpose, or 1 cup all purpose and 1 cup whole wheat. If using wheat flour, you may need a bit more milk, And for any recipe with dough, since this is based on humidity where you are, if the dough is too dry, add more milk, if the dough is too sticky, add more flour. If weighing the flour, recommended, 2 cups all purpose flour is 256 grams or 9 ounces.
  2. In a large mixing bowl, add the eggs, milk, and salt. and whisk together. Add 1 cup of flour and stir until mixture is smooth.
  3. Mix in the garlic powder and remaining flour, one spoonful at a time until the mixture forms a ball and is no longer sticky.
  4. Turn out to a lightly floured surface and knead for about 3 minutes. No worries about over kneading. Let the dough rest for a few minutes.
  5. Roll out the dough on a floured surface as thin as you like then cut with a pizza or pasta cutter to widths you desire.
  6. Hang to air dry or cook in boiling water for 3-5 minutes. If making thicker noodles, you may need to cook a minute or more two.
  7. For air dried noodles, once dry, store in an air tight container in the fridge for up to a week or freeze for up to 6 months.
  8. Use noodles in a soup, casserole, etc.
Recipe Notes

Low cost.

Recipe and photo provided courtesy of good friend, Christine Hoffman and the link to her recipe is here
United States.

Crockpot Sausage & Green Beans

Crockpot Sausage & Green Beans
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Sounds delicious. Smoked sausage is available here, but I would lean towards other sausages for the various flavors. Low number of ingredients as well.
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
Crockpot Sausage & Green Beans
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Sounds delicious. Smoked sausage is available here, but I would lean towards other sausages for the various flavors. Low number of ingredients as well.
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. Layer the ingredients in the slow cooker starting with the potatoes.
  2. Then add the long beans.
  3. Then add the sausage. Pour the broth over the top. For this dish, I used 240 grams of Italian sausage.
  4. And another 270 grams of Vietnamese sausage, it is just a recipe, not set in stone, feel free to use sausage of your choice.
  5. Cover and cook on Low setting for 6 to 8 hours. Do not remove the cover before 6 hours. When the potatoes are fork tender, you can serve after that or switch to Warm to serve later. Add salt and pepper to taste before serving.
Recipe Notes

Going with my purchase of Cumberland sausage at 178 Baht. For 4 servings, this is about $1.31 per serving.

Variants 1. Use other types of sausage, Cumberland would be a good choice, Italian, Bangers, even Vietnamese sausage would be good in this. 2. Use pork or chicken stock in place of the vegetable stock.

Provided by Slow Cooker Kitchen and the link to this recipe is here. You have to scroll down to find this recipe.
United States.

Pears & Mayo

Pears & Mayo
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I heard about this from an old time advertisement for mayonnaise, never heard of anyone actually making this until now. This is a side dish salad. Next time I go to Phuket, I will have to look for a can of pears to test this out with.
Servings Prep Time
2 servings 5 minutes
Servings Prep Time
2 servings 5 minutes
Pears & Mayo
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I heard about this from an old time advertisement for mayonnaise, never heard of anyone actually making this until now. This is a side dish salad. Next time I go to Phuket, I will have to look for a can of pears to test this out with.
Servings Prep Time
2 servings 5 minutes
Servings Prep Time
2 servings 5 minutes
Ingredients
Servings: servings
Instructions
  1. Make a bed of lettuce leaves on two plates, place two drained pear halves on each plate. Add a generous spoon of mayo into the center of each pear. Top with some shredded cheese.
  2. Serve as a side dish.
Recipe Notes

Low cost.

Variant: 1. In place of pears, use pineapple rings (fresh would be perfect), or canned peach halves.

Provided courtesy of good friends, Wayne Studdard Jr., Millette Hampton, Wanda Gauthreaux.
United States.

Basic Baked Eggs

Basic Baked Eggs
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Sounds great for a basic baked egg for breakfast, or as I like to do, breakfast for dinner. Only 4 ingredients as well. Looking forward to testing this out.
Servings Prep Time
2 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
10 minutes
Basic Baked Eggs
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Sounds great for a basic baked egg for breakfast, or as I like to do, breakfast for dinner. Only 4 ingredients as well. Looking forward to testing this out.
Servings Prep Time
2 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Heat your oven to 160 C (325 F). Lightly grease with butter, two 10 ounce ramekins or two 10 ounce Pyrex dishes.
  2. Crack two eggs into each ramekin, spoon milk evenly over the eggs. Sprinkle with salt and pepper as desired to taste. Place ramekins on a baking sheet.
  3. Bake for 10-12 minutes or until the whites are completely set and the yolks firming up but not hard.
  4. Serve with toast for a breakfast, lunch, or light dinner.
Recipe Notes

Low cost.

Variants: 1. Sprinkle shredded cheese over the top of the eggs instead of milk. 2. Use 6 ounce ramekins or Pyrex dishes and one egg each.

Adapted from an internet recipe.

Baked Eggs & Spinach

Baked Eggs & Spinach
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Sounds very good and only 4 ingredients, and one of those you can make from a shortcut. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Baked Eggs & Spinach
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Sounds very good and only 4 ingredients, and one of those you can make from a shortcut. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 160 C (325 F). Grease with butter four 6 ounce ramekins or four 6 ounce Pyrex dishes. I have both 6 and 10 ounce Pyrex dishes so I will try both sizes to verify what is a better size to use.
  2. Divide the spinach into the ramekins then press an indention in the center with the back of a spoon, about 2 inches in diameter. Place the ramekins on a baking sheet.
  3. Crack and egg into each depression, top evenly with salsa then cheese.
  4. Bake until whites are completely set and yolks are firming up but not yet hard, about 20 to 25 minutes depending on the temp of your oven.
  5. Serve with toast for breakfast, lunch or light dinner.
Recipe Notes

Low cost.

Shortcut: Salsa.

Adapted from an internet recipe.

Garlic & Pepper Blue Prawn

Garlic & Pepper Blue Prawn
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Blue prawn are the Giant River Prawn, long front legs with claws, the body has a slight blue tint to it, the legs are a striking blue color, so I typically call these Blue Prawn. These are large and can be prepared is many ways, this is just one way. No quantities given for the prawn, this is a prepare with what you have or want to prepare. This is a typical Thai recipe.
Prep Time
10 minutes
Cook Time
10-15 minutes
Prep Time
10 minutes
Cook Time
10-15 minutes
Garlic & Pepper Blue Prawn
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Blue prawn are the Giant River Prawn, long front legs with claws, the body has a slight blue tint to it, the legs are a striking blue color, so I typically call these Blue Prawn. These are large and can be prepared is many ways, this is just one way. No quantities given for the prawn, this is a prepare with what you have or want to prepare. This is a typical Thai recipe.
Prep Time
10 minutes
Cook Time
10-15 minutes
Prep Time
10 minutes
Cook Time
10-15 minutes
Ingredients
Servings:
Instructions
  1. This is a Giant River Prawn, aka Blue Prawn. Unlike regular shrimp where you remove the head and eat the tail only, the whole body on these is used minus the legs and shell. Important note, if buying these live, don't get pinched by the claws, quite painful. Normally when buying these they will be dead and on ice.
  2. To prepare the prawn, first thing, remove those two long front legs and discard those. Most important, do not remove the head section, that remains intact with the tail. Then peel the shell off by just splitting between the legs on the bottom with your thumbs, removing the shell from the head and the body, and remove the tail shell as well. Once all the prawn are prepped, rinse in water. Eyes can remain as well as the gills.
  3. Heat a large pan with a few splashes of oil, when the oil is hot, add the garlic and the prawn in a single layer, if cooking a lot, work in batches. Season well with black pepper, cook for 5 minutes or so or until you start to see the tail meat turning pink and the bottom is getting browned.
  4. Turn the prawn over and cook for another 2 to 3 minutes or until the nice and golden brown on the bottom.
  5. Remove from the pan to a platter and serve with rice.
Recipe Notes

I bought these from a local farmer, 8 prawn was 1 kilo, cost was 120 Baht. 4 people enjoyed this, so about 88 cents per serving.

Family has been making these for many years like this.
Thailand.

Baked Bacon Eggs

Baked Bacon Eggs
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Rating: 5
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These are incredibly good, a twist on the standard Scotch egg witch is covered with sausage and deep fried. I made these on 19 Nov 2017 very much liked by the family.
Prep Time
5 minutes
Cook Time
25-30 minutes
Prep Time
5 minutes
Cook Time
25-30 minutes
Baked Bacon Eggs
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Rating: 5
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These are incredibly good, a twist on the standard Scotch egg witch is covered with sausage and deep fried. I made these on 19 Nov 2017 very much liked by the family.
Prep Time
5 minutes
Cook Time
25-30 minutes
Prep Time
5 minutes
Cook Time
25-30 minutes
Ingredients
Servings:
Instructions
  1. Preheat your oven to 200 C (390 F). Get out a muffin pan.
  2. Set out your bacon and soft boiled eggs, I used duck eggs as those are favorites here. The muffin pan is to the right of the eggs.
  3. Wrap an egg with 2-3 slices of bacon, one crosswise, and one to two lengthwise and place in the muffin pan with the edges down in the pan.
  4. Repeat for the rest of the eggs. Bake for 15 to 20 minutes, then gently turn the eggs to cook the other side, for another 10 to 15 minutes or until the bacon is crispy.
  5. When you turn them during cooking, some of the bacon will come lose, no worries.
  6. Serve with buttered toast.
Recipe Notes

Low cost overall. Figure 2 eggs and 4-6 slices of bacon per serving.

Adapted from an internet recipe.

Pork & Stuffing Casserole

Pork & Stuffing Casserole
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Sounds perfect, and two of the major ingredients can be made from shortcuts for cost savings, and in my opinion, better taste. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
4 servings 10 minutes
Cook Time
1 hour
Pork & Stuffing Casserole
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Sounds perfect, and two of the major ingredients can be made from shortcuts for cost savings, and in my opinion, better taste. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
4 servings 10 minutes
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C. Oil or butter a 9x13 baking dish.
  2. Heat a splash of cooking oil in large non stick pan, season chops with salt and pepper as desired, browns chops on both sides, remove from pan and place in the baking dish.
  3. Prepare the boxed stuffing according to package or make from the shortcut. Spoon the stuffing over the chops.
  4. Mix together the milk and soup, pour over the top of the chops.
  5. Cover the dish with foil and bake for 1 hour. You can bake longer for increased tenderness if desired, the chops will remain moist.
  6. Remove the foil for the last 15 to 20 minutes of baking to nicely brown the top of the casserole.
  7. Serve.
Recipe Notes

I will price this when I get 4 pork chops again, for now I will say Low cost.

Shortcuts: Stove Top Stuffing, Condensed Cream of Mushroom Soup.

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

Meatballs & Gravy I

Meatballs & Gravy I
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This recipe is going to make use of another recipe for Italian meatballs, party size or dinner size is up to you. If you are in a pinch for time or like the convenience, go with store bought frozen meatballs. This is a Slow Cooker recipe. Links to the shortcuts are listed in the Recipe Notes section.
Prep Time
12-24 hours
Cook Time
3-6 hours
Prep Time
12-24 hours
Cook Time
3-6 hours
Meatballs & Gravy I
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This recipe is going to make use of another recipe for Italian meatballs, party size or dinner size is up to you. If you are in a pinch for time or like the convenience, go with store bought frozen meatballs. This is a Slow Cooker recipe. Links to the shortcuts are listed in the Recipe Notes section.
Prep Time
12-24 hours
Cook Time
3-6 hours
Prep Time
12-24 hours
Cook Time
3-6 hours
Ingredients
Servings:
Instructions
  1. You need 2 to 2 1/2 kilos of cooked Italian meatballs, these can be party size (gold ball size) or larger dinner size. You have several options to do this. 1. You can use what ever meatball recipe you are familiar with. 2. Use the meatball recipe on this site, which can be made on the day you are making this recipe, or from frozen as it is a general make ahead type recipe, link is in Recipe Notes section. 3. Last resort, you can use store bought frozen meatballs. If using frozen meatballs, thaw them, if using fresh made AND cooked meatballs, they need to be cooled to room temperature.
  2. In a large mixing bowl, add the soup (if using homemade from the short, it needs to be room temperature), sour cream, and water. Mix, then add the meatballs and mix those in to ensure all are coated well.
  3. Refrigerate the meatballs and mixture overnight. this allows the meatballs to absorb the flavors.
  4. The next day, pour the meatballs and mixture into your slow cooker and set to Low setting until the mixture is hot and the meatballs heated through.
  5. If the meatballs did not soak overnight, heat on Low setting for a longer time, 3-5 hours so they can absorb the flavor and have a better taste to them.
  6. For party size meatballs, serve as appetizers. For dinner size meatballs, I would serve over cooked pasta along with the sauce.
Recipe Notes

Figure about 500 Baht/2 1/2 kilos of beef. Source it locally and you may get it for less. This recipe makes a lot so I will just state now Low cost until I make these and verify serving sizes.

Shortcuts: Italian Meatballs, Condensed Cream of Mushroom Soup, Sour Cream.

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