Mushroom Herb Gravy
Mushroom Herb Gravy
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This sounds like a really good gravy. On my to cook list for sure, along with a lot of mashed potatoes 😉
Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Mushroom Herb Gravy
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This sounds like a really good gravy. On my to cook list for sure, along with a lot of mashed potatoes 😉
Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Wash the mushrooms, if using Shiitake remove stems, and thinly slice. Set aside.
  2. Heat a large non stick pan on medium heat and add the butter and garlic. Cook the garlic until fragrant, maybe 1 or 2 minutes but do not let the garlic or butter brown.
  3. Now add the mushrooms and cook until nicely browned and any water they released has cooked off.
  4. Reduce heat to low or medium low and add the flour, continue to cooking, stirring often until the flour turns golden brown.
  5. Whisk in the stock and whisk until all the flour has dissolved into the stock, then add the thyme, sage, season with black pepper as desired. Increase the temp to medium, as the gravy starts to simmer, it will thicken. Taste and adjust salt and pepper as desired, the salt will depend on the type of stock or broth you used.
  6. Allow the gravy to simmer for 5 to 7 minutes to reach your desired thickness, and keep in mind, the gravy will also thicken as it cools.
  7. Serve over mashed potatoes.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Sweet Pickle Relish
Sweet Pickle Relish
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Somethings in Thailand are nearly impossible to find or are overpriced for imports, so the next best thing, make from scratch. This sounds like a great sweet pickle relish and I look forward to making this, and tasting it 😉
Servings Prep Time
1 quart 30 minutes
Cook Time Passive Time
10-15 minutes 30 minutes
Servings Prep Time
1 quart 30 minutes
Cook Time Passive Time
10-15 minutes 30 minutes
Sweet Pickle Relish
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Somethings in Thailand are nearly impossible to find or are overpriced for imports, so the next best thing, make from scratch. This sounds like a great sweet pickle relish and I look forward to making this, and tasting it 😉
Servings Prep Time
1 quart 30 minutes
Cook Time Passive Time
10-15 minutes 30 minutes
Servings Prep Time
1 quart 30 minutes
Cook Time Passive Time
10-15 minutes 30 minutes
Ingredients
For the Veggies
For the Brine
Servings: quart
Instructions
  1. Prep all the vegetables, how fine you dice them is your preference. Place the veggies in a strainer over a bowl, mix the veggies as you sprinkle in the salt. The purpose of the salt is to remove the water from the veggies and keep them crisp. Let the veggies sit for 30 minutes to an hour.
  2. Rinse the veggies in fresh water and kind of squeeze them dry of any water, be gentle, don't squash everything, just most of the water out of them, then spread them out on paper towels to remove any remaining water.
  3. In a medium sauce pan, add all the brine ingredients and bring to a simmer. Let the brine simmer for 10-15 minutes.
  4. While the brine is simmering, pack the veggies into a warmed Mason quart jar leaving about 1 inch of space at the top.
  5. Remove the brine from heat and carefully pour into the quart jar, covering the veggies by an inch or so. Use a knife and poke into the veggies to release any air trapped.
  6. Set the jar aside to cool to room temp. When the jar is cooled, place the lid and ring on and place in the fridge.
  7. Chill in the fridge overnight before first use. Store in the fridge and use within 2-3 weeks.
  8. Use as a topping on burgers, hot dogs, added to potato or pasta salads, etc.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Pickled Red Onion
Pickled Red Onion
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This sounds excellent, can be used on burgers, salads, tacos, sandwiches, anywhere you would use raw red onion. This also keeps well for up to 6 months in the fridge. On my to make list.
Servings Prep Time
1 pint jar 5 minutes
Cook Time
5 minutes
Servings Prep Time
1 pint jar 5 minutes
Cook Time
5 minutes
Pickled Red Onion
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This sounds excellent, can be used on burgers, salads, tacos, sandwiches, anywhere you would use raw red onion. This also keeps well for up to 6 months in the fridge. On my to make list.
Servings Prep Time
1 pint jar 5 minutes
Cook Time
5 minutes
Servings Prep Time
1 pint jar 5 minutes
Cook Time
5 minutes
Ingredients
Servings: pint jar
Instructions
  1. Place the onion slices in a clean pint jar (I use mason jars as well as reused olive and mayo jars for this purpose). Add the peppercorns and garlic.
  2. In a small saucepan, add the vinegar, sugar, and salt, bring to a boil then remove from heat and turn off the burner. This photo is right after I added the sugar and salt, when it is boiled, it will be as clear as water.
  3. Pour the mixture into the jar, and cover the onions, push the onions back down into the liquid if needed. Allow the jar to cool to room temperature, then cover and place in the fridge.
  4. Let sit in the fridge for 1-2 days then use as you would raw red onions. This will keep in the fridge for up to 6 months.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Smokey Campfire Dipping Sauce
Smokey Campfire Dipping Sauce
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This is a copycat recipe and comes from a good friend, and it has regards in her family. On my to make list.
Servings Prep Time
2 cups sauce 5 minutes
Servings Prep Time
2 cups sauce 5 minutes
Smokey Campfire Dipping Sauce
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This is a copycat recipe and comes from a good friend, and it has regards in her family. On my to make list.
Servings Prep Time
2 cups sauce 5 minutes
Servings Prep Time
2 cups sauce 5 minutes
Ingredients
Servings: cups sauce
Instructions
  1. Put everything in a bowl, mix well, sauce is ready.
  2. Serve as a dipping sauce with your favorite wings, a blooming onion, or any of your grilled favorites.
Recipe Notes

Low cost.

Recipe and photo, provided courtesy of good friend, Mary Weinberger.
United States.

Sambal Oelek
Sambal Oelek
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This is the base recipe for Indonesian chili sauces, called sambals. Sambal Oelek is simply chilies and salt pounded in a mortar.
Prep Time
15 minutes
Prep Time
15 minutes
Sambal Oelek
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This is the base recipe for Indonesian chili sauces, called sambals. Sambal Oelek is simply chilies and salt pounded in a mortar.
Prep Time
15 minutes
Prep Time
15 minutes
Ingredients
Basic Sambal Oelek
For Sambal Trassi, add some
For Sambal Badjak, add some
Servings:
Instructions
  1. Chop the chilies and remove stems. If you want a milder spiciness, remove the seeds. Place in a mortar with the salt and pound to your desired consistency.
  2. Place in a jar and store covered in the fridge and use as needed.
  3. To make the other versions, just add a bit of the other ingredient when you pound the chilies and salt.
Recipe Notes

This recipe for Sambal Oelek is from Pisang Susu.
Netherlands.

Bleu Cheese Salad Dressing II
Bleu Cheese Salad Dressing II
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This is from a good American friend, Brian, who lives in northeastern Thailand, and he makes this often. Brian's words "In keeping with the spirit of simple and inexpensive recipes, here's my version of Bleu Cheese dressing." I know Brian well, if he provides a recipe or shortcut to my site, he makes it often, and it will be good.
Servings Prep Time
3 cups, about 1-2 hours
Servings Prep Time
3 cups, about 1-2 hours
Bleu Cheese Salad Dressing II
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This is from a good American friend, Brian, who lives in northeastern Thailand, and he makes this often. Brian's words "In keeping with the spirit of simple and inexpensive recipes, here's my version of Bleu Cheese dressing." I know Brian well, if he provides a recipe or shortcut to my site, he makes it often, and it will be good.
Servings Prep Time
3 cups, about 1-2 hours
Servings Prep Time
3 cups, about 1-2 hours
Ingredients
Servings: cups, about
Instructions
  1. First thing with the cheese, place that in the freezer for 1-2 hours. Feel free to a bit more if you like.
  2. When you are ready to start, and the cheese is good and firm, in a mixing bowl, combine the mayo and whipping cream.
  3. Finely grate the cheese, the finer the cheese, the flavor develops more. If desired, reserve some of the cheese to crumble in to make a chunky dressing.
  4. Add the cheese to the milk and cream mixture, then mix in the remaining ingredients. Season with salt and black pepper to taste.
  5. Cover and place in the fridge for at least 2 hours before use. The longer is chills, the better the flavors blend together.
Recipe Notes

Low cost.

Provided by good friend, Brian Colligan.
Thailand.

Apple Butter (Slow Cooker)
Apple Butter (Slow Cooker)
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I have not enjoyed apple butter for probably 30 years, I need to change that. On my to cook list.
Servings Prep Time
20 servings 20 minutes
Cook Time
10 hours
Servings Prep Time
20 servings 20 minutes
Cook Time
10 hours
Apple Butter (Slow Cooker)
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I have not enjoyed apple butter for probably 30 years, I need to change that. On my to cook list.
Servings Prep Time
20 servings 20 minutes
Cook Time
10 hours
Servings Prep Time
20 servings 20 minutes
Cook Time
10 hours
Ingredients
Servings: servings
Instructions
  1. For the sugars, you can reduce the amount based on the sweetness of your apples.
  2. Place the apples as you prepare them into your slow cooker, after they are done, add the sugars, cinnamon, vanilla extract, and salt. Mix together.
  3. Set your slow cooker to Low and cook for 10 hours, stirring every 2 hours or so. When the apple butter is thick and dark brown, it is ready.
  4. Mash with a potato masher if you would like a chunky version, or use an immersion blender (or pour into a blender) to make a smooth version.
  5. Pour into jars and refrigerate covered for up to two weeks or freeze in small containers.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Sweet & Sour Dipping Sauce
Sweet & Sour Dipping Sauce
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Rating: 5
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Sounds good, and easy, common ingredients.
Prep Time
5 minutes
Cook Time
3-5 minutes
Prep Time
5 minutes
Cook Time
3-5 minutes
Sweet & Sour Dipping Sauce
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Votes: 1
Rating: 5
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Sounds good, and easy, common ingredients.
Prep Time
5 minutes
Cook Time
3-5 minutes
Prep Time
5 minutes
Cook Time
3-5 minutes
Ingredients
Servings:
Instructions
  1. Add all the ingredients to a sauce pan on medium heat and whisk to combine, simmer and stir often until sauce thickens to your liking. Taste and adjust sugar to your liking.
  2. Remove from heat and let cool, sauce is ready.
Recipe Notes

Low cost.

Used in Recipe Listed on this Site:
Spring Rolls aka Lumpia, Made it, GO-TO recipe.

Adapted from an internet recipe.

Mayo Variations
Mayo Variations
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Making mayo is not something I have done, nor is it covered here in this, these are just variations you can add to mayo you bought or mayo you have made, enjoy.
Mayo Variations
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Making mayo is not something I have done, nor is it covered here in this, these are just variations you can add to mayo you bought or mayo you have made, enjoy.
Ingredients
Fresh Herb Mayo
Caper Dijon Mayo
Horseradish Mayo
Chili Lime Mayo
Bacon Chive Mayo
  • 3 1/2 cups mayo
  • 3 slices bacon cooked crispy and finely chopped
  • 1 1/2 tablespoon chives chopped
Servings:
Instructions
  1. For each variation, just stir in the ingredients, cover and store in the fridge until use.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Real Homemade Ketchup
Real Homemade Ketchup
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This does sound like ketchup recipe. This uses a slow cooker to prepare, this does take some time to prepare though.
Cook Time
10 hours
Cook Time
10 hours
Real Homemade Ketchup
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This does sound like ketchup recipe. This uses a slow cooker to prepare, this does take some time to prepare though.
Cook Time
10 hours
Cook Time
10 hours
Ingredients
Servings:
Instructions
  1. Add all ingredients to your slow cooker and mix. Set to High setting without using the lid, until mixture thickens, about 10 hours. Stir occasionally.
  2. Blend with an immersion mixer until smooth, about 30 seconds.
  3. Strain ketchup through a fine mesh strainer to remove seeds. Pour into a jar and when room temperature, seal jar and store in the fridge.
Recipe Notes

Low cost.

Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.