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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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.

Taquería-Style Pickled Jalapeños and Carrots

Taquería-Style Pickled Jalapeños and Carrots
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These sound wonderful for tacos or burritos. I am currently waiting on some jalapeno peppers to grow.
Servings Prep Time
2 pints 5 minutes
Cook Time
15 minutes
Servings Prep Time
2 pints 5 minutes
Cook Time
15 minutes
Taquería-Style Pickled Jalapeños and Carrots
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These sound wonderful for tacos or burritos. I am currently waiting on some jalapeno peppers to grow.
Servings Prep Time
2 pints 5 minutes
Cook Time
15 minutes
Servings Prep Time
2 pints 5 minutes
Cook Time
15 minutes
Ingredients
Servings: pints
Instructions
  1. Heat a splash of olive oil in a large non stick pan, then add the onion and garlic, saute for a few minutes, then add the peppers, carrots, oregano, peppercorns, and bay leaf. Saute for just a few minutes.
  2. Add the vinegar, water, and sea salt. Bring to boil the reduce to a simmer and cook for 10-15 minutes, stirring occasionally or until the peppers turn to an army green color.
  3. Fill each jar with the pepper and carrot mixture, top up the jar with the brine. Cool to room temperature, cover and store in the fridge. Can be used after a few hours but wait for a day or two for the flavor to develop.
Recipe Notes

Low cost.

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

Garlic Aioli Dip

Garlic Aioli Dip
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Rating: 5
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This dipping sauce comes highly recommended so I am listing it as a stand alone recipe since this would be a great dipping sauce for many recipes. Originally listed with a Cheesy Chicken Fritters recipe on this site, shortcut to that is in the Recipe Notes section.
Prep Time
10 minutes
Cook Time
20 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Garlic Aioli Dip
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Rating: 5
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This dipping sauce comes highly recommended so I am listing it as a stand alone recipe since this would be a great dipping sauce for many recipes. Originally listed with a Cheesy Chicken Fritters recipe on this site, shortcut to that is in the Recipe Notes section.
Prep Time
10 minutes
Cook Time
20 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
Servings:
Instructions
  1. To make the Garlic Aioli dipping sauce, just add all of the aioli ingredients to a small bowl and mix together. Refrigerate until use. Enjoy.
Recipe Notes

Low cost.

Shortcut: Cheesy Chicken Fritters.

This recipe for Cheesy Chicken Fritters is from Natasha's Kitchen.

French Fried Onions

French Fried Onions
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A great alternative to the store bought onions. These are more flavorful and free of preservatives. These are common as topping on casseroles.
Servings Prep Time
6 cups, about 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 cups, about 15 minutes
Cook Time
30 minutes
French Fried Onions
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A great alternative to the store bought onions. These are more flavorful and free of preservatives. These are common as topping on casseroles.
Servings Prep Time
6 cups, about 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 cups, about 15 minutes
Cook Time
30 minutes
Ingredients
Servings: cups, about
Instructions
  1. Slice onions into rings. Soak them in the milk for 5 to 30 minutes.
  2. Heat oil in a large skillet.
  3. Coat the onions with flour. Add all the onions to the skillet, flip and stir as needed to ensure they brown evenly.
  4. Place on paper towels to drain excess oil. Salt to taste. Store in an airtight container, use in recipes calling for French Fried Onions.
Recipe Notes

Used in Recipe Listed on this Site:
Hash Brown & Pork Chop Casserole.

Adapted from an internet recipe.

Cowboy Butter

Cowboy Butter
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Sounds really good. Serve with grilled meats like steak and chicken for dipping.
Prep Time
10 minutes
Prep Time
10 minutes
Cowboy Butter
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Sounds really good. Serve with grilled meats like steak and chicken for dipping.
Prep Time
10 minutes
Prep Time
10 minutes
Ingredients
Servings:
Instructions
  1. In a small bowl, combine butter, lemon juice, garlic, shallot, mustard, horseradish, cayenne, and paprika. Whisk to combine.
  2. Stir in parsley, chives, thyme and season with salt and pepper.
Recipe Notes

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

Vietnamese Pickled Carrot & Daikon (Đồ Chua)

Vietnamese Pickled Carrot & Daikon (Đồ Chua)
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These are commonly used in banh mi sandwiches, and can be made with any vegetable, and carrot and daikon (white radish) are commonly used. You can use rice vinegar or white vinegar. Rice vinegar is more mild. The carrot and radish is pickled in as little as 30-45 minutes, and stored in the fridge for months. I have added a second method to make these, but takes 1-2 days before they are ready.
Prep Time
15 minutes
Prep Time
15 minutes
Vietnamese Pickled Carrot & Daikon (Đồ Chua)
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These are commonly used in banh mi sandwiches, and can be made with any vegetable, and carrot and daikon (white radish) are commonly used. You can use rice vinegar or white vinegar. Rice vinegar is more mild. The carrot and radish is pickled in as little as 30-45 minutes, and stored in the fridge for months. I have added a second method to make these, but takes 1-2 days before they are ready.
Prep Time
15 minutes
Prep Time
15 minutes
Ingredients
First Method
Second Method
Servings:
Instructions
First Method
  1. The measurements are just a guideline, if you are cutting up a large carrot and radish, you may need a bit more sugar, salt, and vinegar.
  2. Spread out the julienned veggys in a small glass baking dish, sprinkle enough sugar for just a light coating, sprinkle a pinch or two of salt over the veggys, and add the rice vinegar to submerge half of the veggys.
  3. Every 15 minutes stir the veggys around so the vinegar is mixed in well. In 30 to 45 minutes, you can use, store excess in a jar with all the liquid from dish, and top up to cover them with either more rice vinegar or if you used white vinegar, top up with water to dilute the strength. Store unused in the fridge.
Second Method
  1. Carrot and white radish (Daikon) julienned and ready for pickling.
  2. Fill the jar about halfway with very hot water and dissolve the salt in the water. Add part of the peppercorns and vinegar to the hot saltwater and stir.
  3. Add the julienned carrot and radish to the jar, pack in as much as you can. Add more water as needed to fill the jar and completely cover the carrot and radish.
  4. Let the jar cool down to room temp, put the lid on and refrigerate for 1 to 2 days before use.
Recipe Notes

Low cost.

Used in Recipe Listed on this Site:
Cha Lua Kimbap,
Vietnamese Sandwich (Banh Mi Cha Lua), Made it, GO-TO recipe.

Adapted from an internet recipe.