Breakfast Casserole II

Breakfast Casserole II
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Sounds really good, would be perfect when having house guests stay over. This is basically a make with what you have on hand recipe or if you do not like a particular ingredient, swap it out for something you like. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
8 servings 10 minutes
Cook Time
1 hour
Breakfast Casserole II
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Sounds really good, would be perfect when having house guests stay over. This is basically a make with what you have on hand recipe or if you do not like a particular ingredient, swap it out for something you like. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
8 servings 10 minutes
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 190 C. Lightly butter a 9x13 baking dish.
  2. Spread out the has browns in an even layer in the baking dish, then spread out the spinach over the potatoes. Next spread out the onion, mushrooms, and bell pepper evenly in the dish.
  3. In a mixing bowl, whisk together the eggs and milk, stir in the garlic, salt and pepper as desired, then mix in the cheese. Pour mixture into the baking dish. Cover with foil and bake for 1 hour.
  4. Remove the dish from the oven, sprinkle on the diced tomato and jalapeno, place the avocado slices on the top.
  5. Serve.
Recipe Notes

The cheese is the only costly item used here, figure 170 Baht for the cheese. For 8 servings, this is about 63 cents per serving.

Shortcut: Hash Brown Potatoes.

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

Indonesian Style Prawn & Quail Egg Curry

Indonesian Style Prawn & Quail Egg Curry
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This sounds really good, I like a good curry, prawn, and quail eggs, sounds like a win win to me. On my to cook list.
Servings Prep Time
2 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
20 minutes
Indonesian Style Prawn & Quail Egg Curry
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This sounds really good, I like a good curry, prawn, and quail eggs, sounds like a win win to me. On my to cook list.
Servings Prep Time
2 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large non stick pan on medium heat a splash of olive oil, then add the onion, garlic, and ginger, cook until onion is soft but not brown, then add the chili, fish sauce, and lemongrass, cook, stirring for a minute or two, then add the coconut milk, stock, sugar, and stir.
  2. Bring the mixture to a gentle boil and reduce to medium heat, let mixture reduce by about 40%. Once reduced, stir in the prawn and Bok Choi.
  3. Stir gently until the prawn is cooked through and pink, and the Bok Choi is wilted. Maybe 2-3 minutes. Taste the sauce and adjust seasoning to taste.
  4. Stir in the quail eggs, allow to warm for a minute or two, then pour into a serving bowl, garnish with spring onion, with rice on the side.
Recipe Notes

I will price this when I buy some large prawn here in the village. This is probably Fair priced.

Adapted from an internet recipe.

Braised Shrimp & Quail Eggs (Tôm Kho Trứng Cút)

Braised Shrimp & Quail Eggs (Tôm Kho Trứng Cút)
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This is a Vietnamese dish and sounds delicious. On my to cook list for sure.
Servings Prep Time
2-3 servings 40 minutes
Cook Time
15 minutes
Servings Prep Time
2-3 servings 40 minutes
Cook Time
15 minutes
Braised Shrimp & Quail Eggs (Tôm Kho Trứng Cút)
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This is a Vietnamese dish and sounds delicious. On my to cook list for sure.
Servings Prep Time
2-3 servings 40 minutes
Cook Time
15 minutes
Servings Prep Time
2-3 servings 40 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Prepare the cleaned shrimp by placing in a bowl and sprinkling on the salt and pepper, mix together and let sit for 30 minutes in the fridge.
  2. Now for this step, annatto seed oil (provides the red/orange color and mild taste) was stated, I have never seen that here, so improvising this: heat 2-3 tablespoons of cooking oil in a pan (wok preferred or a wok-pan, which is my preference) and to the oil add just a tiny pinch of turmeric and paprika, that should provide the color but not change the flavor of the dish.
  3. When the oil is hot, add the onion and stir fry until it is fragrant, then add the shrimp and stir fry 3-4 minutes, season with the fish sauce, sugar, and coconut water, stir well to combine. Cook until it reaches a boil then reduce the heat to a low simmer and continue for 5 more minutes, stirring often.
  4. Add the quail eggs and gently stir those in and continue to cook to heat those through, stir often. Watch the liquid level, if nearly dry, add just a bit more hot water, maybe a tablespoon or two. If you would like a little spiciness, add a bit of chili powder and stir that in.
  5. Continue cooking until the sauce is thick, stirring often, remove from heat.
  6. Plate with cooked rice on the side and garnish with chopped spring onion and coriander.
Recipe Notes

Go with about 75 Baht for the shrimp, the quail eggs are local bough so about 15 Baht for those, for 2 servings, this is about $1.33 per serving.

Provided by Vietnamese Food and the link to this recipe is here.
Vietnam.

Sipo Egg II

Sipo Egg II
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Sipo Egg is a Filipino quail egg and shrimp recipe that originated in Pampanga, Philippines. This is a creamy version of this side dish, and certainly sounds good. On my to cook list for sure, and soon. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6 servings 10 minutes
Cook Time
25 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
25 minutes
Sipo Egg II
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Sipo Egg is a Filipino quail egg and shrimp recipe that originated in Pampanga, Philippines. This is a creamy version of this side dish, and certainly sounds good. On my to cook list for sure, and soon. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6 servings 10 minutes
Cook Time
25 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
25 minutes
Ingredients
Servings: servings
Instructions
  1. In a large non stick pan, add the oil and butter, when hot, the shrimp, cook the shrimp about a minute on each side, remove the shrimp and set aside.
  2. Same pan, add a splash of oil if the pan is dry and cook the onion and garlic until the onion is soft, then add the carrots and peas and stir often and cook for 3 minutes.
  3. Pour in the water and bring to a boil, hold that for 1 minute then reduce to medium heat. Add the shrimp and quail eggs and stir in.
  4. Add the soup and cream, stir to mix well, add the cashews, season with salt and pepper. Simmer for a minute or two to heat everything through and thicken a bit.
  5. Serve as a side with any dish.
Recipe Notes

Figure about 20 Baht for the quail eggs, and about 75 Baht for the shrimp, both locally obtained in local markets. For 6 servings, this is about 44 cents per serving.

Shortcuts: Perfect Hard Boiled Quail Eggs, Condensed Cream of Mushroom Soup.

Provided by Panlasang Pinoy and the link to this recipe is here.
United States.

Sipo Egg I

Sipo Egg I
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Sipo Egg is a Filipino quail egg and shrimp recipe that originated in Pampanga, Philippines. This is the quick non creamy version, and it does sound good. On my to cook list for sure, and soon. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Sipo Egg I
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Sipo Egg is a Filipino quail egg and shrimp recipe that originated in Pampanga, Philippines. This is the quick non creamy version, and it does sound good. On my to cook list for sure, and soon. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. In a measuring cup add the cold stock and mix in the corn starch, set aside.
  2. In a large non stick pan, melt the butter then cook the garlic and onion until the onion is soft, add the mixed vegetables and cook, stirring often, for 3 minutes.
  3. Pour in the stock, add the cashews, shrimp, and quail eggs. Bring to a low simmer and cook, also stirring once in a while, for 3 minutes.
  4. Mix in the sesame oil and season with salt and white pepper powder, serve as a side dish with any meal.
Recipe Notes

Figure about 20 Baht for the quail eggs, and about 75 Baht for the shrimp, both locally obtained in local markets. For 6 servings, this is about 44 cents per serving.

Shortcut: Perfect Hard Boiled Quail Eggs.

Adapted from an internet recipe.

Mushroom & Egg Salad

Mushroom & Egg Salad
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The mushroom part intrigued me with this recipe. I have made several recipes from this friend and I have to say, they are all spot on! This one sounds like a winner as well. For this I will use Shiitake mushrooms, white button mushrooms not common here and expensive when they are available. On my to cook list.
Servings Prep Time
6 servings as a side 10 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings as a side 10 minutes
Cook Time
15 minutes
Mushroom & Egg Salad
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The mushroom part intrigued me with this recipe. I have made several recipes from this friend and I have to say, they are all spot on! This one sounds like a winner as well. For this I will use Shiitake mushrooms, white button mushrooms not common here and expensive when they are available. On my to cook list.
Servings Prep Time
6 servings as a side 10 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings as a side 10 minutes
Cook Time
15 minutes
Ingredients
Servings: servings as a side
Instructions
  1. Heat a large non stick pan on medium heat and add a splash of olive oil, when the oil is hot, add the mushrooms and saute for 10-15 minutes or until golden brown and no liquid is in the pan, put the mushrooms in a large mixing bowl.
  2. While the mushrooms are cooking, or wait until the mushrooms are done and use that pan, heat that pan or another non stick pan with a splash of olive oil, when the oil is hot, add the onion and saute for 10-12 minutes or until golden, then add in the garlic and cook for another minute and remove from heat.
  3. Add the onion, eggs, and dill to the mixing bowl and mix together to combine.
  4. In a small bowl, mix together the mayo, mustard, and lemon (lime) juice, stir the dressing into the salad until evenly coated, add more mayo if needed. Season with salt and pepper to your likeness.
  5. Chill for several hours in the fridge before serving.
Recipe Notes

Low cost.

Shortcuts: Perfect Hard Boiled Chicken Eggs.

This recipe for Mushroom and Egg Salad is from Natasha's Kitchen.

Chinese Stir-Fried Tomatoes and Eggs II

Chinese Stir-Fried Tomatoes and Eggs II
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This is probably the most popular dish in China. Another great sounding and inexpensive meal, and this recipe is coming from a friend in China so it is authentic.
Servings Prep Time
2 servings 10 minutes
Cook Time
5 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
5 minutes
Chinese Stir-Fried Tomatoes and Eggs II
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This is probably the most popular dish in China. Another great sounding and inexpensive meal, and this recipe is coming from a friend in China so it is authentic.
Servings Prep Time
2 servings 10 minutes
Cook Time
5 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
5 minutes
Ingredients
Servings: servings
Instructions
  1. In a small bowl, add the eggs and a pinch of salt and pepper then whisk until fine bubbles appear on the surface and the egg mixture is looking a bit lighter colored.
  2. Remove the cores from the tomatoes and cut them into wedges.
  3. Heat the cooking oil in a work or half wok pan, when the oil is hot but not smoking, stir in the eggs and wait a few seconds until the eggs are starting to firm up then turn off the heat, leave pan on the burner and use a spatula to break up the eggs.
  4. Remove eggs to a plate leaving the hot oil in the pan, add the tomato wedges and cook until they are juicy, press down on the tomatoes to get some of the juice out of them. When juicy, add the eggs back to the pan and quickly stir fry into the tomatoes to combine well.
  5. Serve.
Recipe Notes

Low cost.

This recipe for Chinese Tomato and Egg Stir Fry is from China Sichuan Food.

Chinese Tea Eggs (Marbled Eggs)

Chinese Tea Eggs (Marbled Eggs)
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Tea eggs are a popular Chinese street snack. I have heard of these, never had one, going to have to change that soon. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
5-6 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
5-6 servings 10 minutes
Cook Time
1 hour
Chinese Tea Eggs (Marbled Eggs)
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Tea eggs are a popular Chinese street snack. I have heard of these, never had one, going to have to change that soon. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
5-6 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
5-6 servings 10 minutes
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Place the unpeeled hard boiled eggs in a pot and cover with about 1-2 inches of water, then remove the eggs and set aside. This step is just to get the right water level in the pot.
  2. Add the rest of the ingredients, except the salt, to the water and bring to a boil then reduce to a simmer.
  3. While waiting on the water to boil, use the back of a knife and tap all over each egg, this makes the cracks needed for the marble effect.
  4. When the water is turned down to a simmer, place the eggs into the water with a slotted spoon. Simmer for 1 hour, then remove from heat and leave the eggs in the liquid for 1-2 hours. At this point they are ready, and for a stronger flavor, refridgerate, in the liquid overnight.
  5. Serve as a snack or with a noodle or porridge dish.
Recipe Notes
Soy Sauce Eggs

Soy Sauce Eggs
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This is a Chinese recipe and these eggs served with noodle and rice dishes. These are generally soft boiled eggs but I will make with hard boiled as personal preference. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
10 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
10 minutes
Soy Sauce Eggs
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This is a Chinese recipe and these eggs served with noodle and rice dishes. These are generally soft boiled eggs but I will make with hard boiled as personal preference. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
10 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
10 minutes
Ingredients
For the Marinade
Servings: servings
Instructions
  1. Add all the marinade ingredients to a medium sized pot, bring to a boil then reduce to a simmer for 10 minutes. Remove from heat and let cool to room temperature.
  2. Once the marinade is cooled, add the peeled eggs and place in the fridge overnight. The next day, remove the eggs from the marinade and store, covered, in the fridge until use. Discard the marinade.
  3. To serve with noodles or rice, just cut an egg in half and place on the plate beside the rice or noodles, and for noodles in a soup, just add on top, yolk side up for presentation.
Recipe Notes

Low cost.

Shortcut: Perfect Hard Boiled Chicken Eggs.

This recipe for Soy Sauce Eggs is from China Sichuan Food.

Shrimp Egg Foo Young (鲜虾芙蓉蛋)

Shrimp Egg Foo Young (鲜虾芙蓉蛋)
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This is an adaption of the classic Cantonese dish, Egg Foo Young. On my to cook list.
Servings Prep Time
3 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
3 servings 10 minutes
Cook Time
15 minutes
Shrimp Egg Foo Young (鲜虾芙蓉蛋)
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This is an adaption of the classic Cantonese dish, Egg Foo Young. On my to cook list.
Servings Prep Time
3 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
3 servings 10 minutes
Cook Time
15 minutes
Ingredients
For the Gravy
Servings: servings
Instructions
  1. Cut the cleaned shrimp into 3/4 inch pieces and place in a small bowl, sprinkle a pinch of salt and pepper over the shrimp and mix in, set aside.
  2. In a large bowl or large measuring cup, add the eggs, a pinch of salt, and the Chinese 5 Spice powder and whisk the eggs. Add the mushrooms, bean sprouts, spring onion, and shrimp. Mix well.
  3. In a small pot add the gravy mixture and simmer over low heat for about 5 minutes until bubbly and thickened.
  4. In a small pan, 8-9 inches, heat 2-3 tablespoons of oil on medium heat. When the oil is hot, pour in 1/3 of the egg mixture. Cook for about 4-5 minutes or until the bottom is gold brown, flip and cook for another 2-3 minutes more or until golden brown. Remove to a plate. Repeat two more times.
  5. Spoon over the gravy and enjoy.
Recipe Notes

Low cost.

Variant: Replace the Chinese 5 Spice powder with White Pepper powder.

This recipe for Shrimp Egg Foo Young is from China Sichuan Food.