Basic Shrimp Stock
Basic Shrimp Stock
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Taking only a few minutes on the stove, this is a great stock to use in recipes calling for clam juice or to and more depth of flavor to seafood soups and stews. The amount of stock is based on how many shrimp heads, shells, and tail you have on hand.
Prep Time
1 minute
Cook Time
15 minutes
Prep Time
1 minute
Cook Time
15 minutes
Basic Shrimp Stock
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Taking only a few minutes on the stove, this is a great stock to use in recipes calling for clam juice or to and more depth of flavor to seafood soups and stews. The amount of stock is based on how many shrimp heads, shells, and tail you have on hand.
Prep Time
1 minute
Cook Time
15 minutes
Prep Time
1 minute
Cook Time
15 minutes
Ingredients
Servings:
Instructions
  1. Place everything in a pot and add water to just cover the shrimp parts.
  2. Simmer for about 15 minutes, you are looking for a light orange color.
  3. Pour the stock through a fine mesh strainer and it is ready to use, or you can freeze for later use.
Recipe Notes

Low cost.

Variants: 1. Toast the shells in the oven prior to putting in the pot of water. 2. Lobster and crab shells also make a nice stock, with or without the shrimp shells.

Adapted from an internet recipe.

How to Roast Green Chilies
How to Roast Green Chilies
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I have a friend in New Mexico, and lives and breaths green chilies, in particular, the Hatch variety. Now here in Thailand, we don't have the hatch varieties, but we can take advantage of the green chilies and peppers that are plentiful here. I actually had to look up how to roast chilies (you can tell I am not from Texas or New Mexico). This is a roast and freeze recipe for use in recipes that call for these, just thaw them out and ready to use.
Prep Time
5 minutes
Cook Time
6-10 minutes
Prep Time
5 minutes
Cook Time
6-10 minutes
How to Roast Green Chilies
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I have a friend in New Mexico, and lives and breaths green chilies, in particular, the Hatch variety. Now here in Thailand, we don't have the hatch varieties, but we can take advantage of the green chilies and peppers that are plentiful here. I actually had to look up how to roast chilies (you can tell I am not from Texas or New Mexico). This is a roast and freeze recipe for use in recipes that call for these, just thaw them out and ready to use.
Prep Time
5 minutes
Cook Time
6-10 minutes
Prep Time
5 minutes
Cook Time
6-10 minutes
Ingredients
Servings:
Instructions
  1. In Tesco-Lotus, these are named simply "Green Peppers" and they are delicious as well, but they have a skin that needs to be removed, and the roasting makes that easy and gives a great flavor the the peppers/chilies.
  2. In Tesco-Lotus, these are named simply "Long Green Peppers" and they are also delicious. These are the two types I am going prepare by roasting. There is also a red version of this aptly named "Large Red Pepper."
  3. Preheat your broiler to 200 C (400 F), for those with counter top ovens, use the top coil only. Position the rack 4 to 6 inches from the heating coil/burner. Line a baking sheet with foil.
  4. Wash the chilies and dry with paper towels. Place the chilies on the baking sheet in a single layer.
  5. Place the baking sheet in the broiler or oven and cook for 3 to 5 minutes, you are looking for about 75% charred and blistered skins on the chilies.
  6. Using tongs, turn each chili over and cook again for 3-5 minutes, also looking for 75% charred and blistered skins.
  7. Remove the baking sheet from the oven, and quickly place the chilies in a food safe zip lock bag, then seal the bag and let them sit for 15 minutes. This steams the chilies which will help in peeling them.
  8. Trim of the stem end of the chilies and pull the skin off. Slice in half lengthwise and scrape out the seeds and inner membranes with a spoon.
  9. Slice in piece in half lengthwise, then chop or dice.
  10. Allow to cool to room temperature, then place in small freezer bags or in small freezer containers, or in an average size ice cube tray, and when they are frozen, transfer the 'cubes' to a freezer bag.
Recipe Notes

Low cost.

Variant: 1. You can roast the chilies over an open flame on your stove, using tongs to hold the chilies.

Adapted from an internet recipe. Photos courtesy of Tesco-Lotus Thailand.

Homemade Ghee
Homemade Ghee
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Ghee is nothing more than clarified butter, meaning the milk solids are removed leaving nothing but the milk fat. Pure ghee can be stored on the counter, however, if there is any bit of milk solids not strained out, it can go rancid, so it is best to store in the fridge. This process uses a slow cooker due the controlled low temp.
Servings Prep Time
1 pint ghee, approximate 1 minute
Cook Time
2-3 hours
Servings Prep Time
1 pint ghee, approximate 1 minute
Cook Time
2-3 hours
Homemade Ghee
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Ghee is nothing more than clarified butter, meaning the milk solids are removed leaving nothing but the milk fat. Pure ghee can be stored on the counter, however, if there is any bit of milk solids not strained out, it can go rancid, so it is best to store in the fridge. This process uses a slow cooker due the controlled low temp.
Servings Prep Time
1 pint ghee, approximate 1 minute
Cook Time
2-3 hours
Servings Prep Time
1 pint ghee, approximate 1 minute
Cook Time
2-3 hours
Ingredients
Servings: pint ghee, approximate
Instructions
  1. Unwrap and place the butter in your slow cooker. turn the heat setting to Low, and leave the lid tilted to allow steam to escape.
  2. Allow to cook for 2-3 hours. Check at 2 hours. The milk solids should turn brown and sink to the bottom or stick to the sides of the cooker.
  3. Check at 2 hours, if the milk solids are not browned up, continue for another hour but keep checking on it.
  4. When the ghee is ready, place a strainer lined with cheesecloth, or a very fine meshed strainer, above another pot. Pour the ghee into the cheesecloth and allow the ghee to drain.
  5. Sterilize the jar or jars by just pouring in some boiling water then empty out and drain them them. You are not canning this, just making sure the jars are clean, as well as the lids.
  6. When the jars are dry, pour in the ghee, and allow to cool to room temp. Place the lids and rings on and place in the fridge.
  7. Use the ghee as needed in your cooking.
Recipe Notes

Variant: 1. Reuse mayo, pickle, or olive jars instead of mason jars.

Adapted from an internet recipe.ย 

Peanut Butter
Peanut Butter
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Peanuts, four other ingredients, and a blender is all you need to make peanut butter at home, and you control the amount of sugar you want to use.
Servings Prep Time
2 1/4 cups of peanut butter 5 minutes
Cook Time
20-30 minutes
Servings Prep Time
2 1/4 cups of peanut butter 5 minutes
Cook Time
20-30 minutes
Peanut Butter
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Peanuts, four other ingredients, and a blender is all you need to make peanut butter at home, and you control the amount of sugar you want to use.
Servings Prep Time
2 1/4 cups of peanut butter 5 minutes
Cook Time
20-30 minutes
Servings Prep Time
2 1/4 cups of peanut butter 5 minutes
Cook Time
20-30 minutes
Ingredients
Servings: cups of peanut butter
Instructions
  1. Preheat your oven 180 C (350 F). When hot, place the peanuts in a single layer on a baking sheet and bake for about 20 minutes, tossing them a few times and spreading back out to a single layer. Bake until they are golden brown. Set aside to cool.
  2. When the peanuts are cooled, add to a blender along with the cooking oil, butter, salt, and sugar that is dependent on your taste.
  3. Blend on high speed for about 3 minutes, pause several times to scrape the sides back in the mixer.
  4. When smooth, remove from the blender and place in a jar or air tight container and place in the fridge. This will stay fresh for 1-2 months in the fridge.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Easy Spring Roll Wrappers
Easy Spring Roll Wrappers
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This comes from a good friend in China to make an easy spring roll wrapper without kneading and fast. This is a non traditional way but seems to work perfect, and is vegan as well, bonus for my vegan friends. Just three ingredients, and read the steps fully as you need to have some patience here and follow the steps.
Servings Prep Time
25 spring roll wrappers 10 minutes
Cook Time
15 minutes, total
Servings Prep Time
25 spring roll wrappers 10 minutes
Cook Time
15 minutes, total
Easy Spring Roll Wrappers
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This comes from a good friend in China to make an easy spring roll wrapper without kneading and fast. This is a non traditional way but seems to work perfect, and is vegan as well, bonus for my vegan friends. Just three ingredients, and read the steps fully as you need to have some patience here and follow the steps.
Servings Prep Time
25 spring roll wrappers 10 minutes
Cook Time
15 minutes, total
Servings Prep Time
25 spring roll wrappers 10 minutes
Cook Time
15 minutes, total
Ingredients
Servings: spring roll wrappers
Instructions
  1. In a bowl, mix together the flour and salt, then stir in the water, stir until well mixed.
  2. Place a strainer on another bowl, pour the mixture through the strainer to remove any lumps. Now your mixture is perfect.
  3. Now you need a non stick pan with a flat bottom, and a brush. Heat the pan on low heat, then quickly brush the flour mixture into the pan to make a round skin. Increase the heat and the skin will turn white and will lift from the pan. Cooking takes about 10 seconds.
  4. Flip the skin over and cook for another few seconds and it will lift from the pan. Turn heat to low.
  5. Place skin on a plate to cool before stacking them to prevent the skins from sticking to each other.
  6. Wipe out any crumbs in the pan, and repeat the steps until all the batter is used, about 20 wrappers.
Recipe Notes

Low cost.

This recipe forย Easy Spring Roll Wrapperย is fromย China Sichuan Food.

Jalapenos en Escabeche
Jalapenos en Escabeche
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Spanish for pickled jalapenos ๐Ÿ™‚ Heavy on the garlic, these sound really good. This is a fridge version, no need for canning these. On my to make list for sure.
Servings Prep Time
2 quarts 30 minutes
Cook Time
20 minutes
Servings Prep Time
2 quarts 30 minutes
Cook Time
20 minutes
Jalapenos en Escabeche
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Spanish for pickled jalapenos ๐Ÿ™‚ Heavy on the garlic, these sound really good. This is a fridge version, no need for canning these. On my to make list for sure.
Servings Prep Time
2 quarts 30 minutes
Cook Time
20 minutes
Servings Prep Time
2 quarts 30 minutes
Cook Time
20 minutes
Ingredients
Servings: quarts
Instructions
  1. Sterilize two quart jars, you wont be canning these but you need them clean.
  2. Slice off the stem and pointy ends of the peppers, slice peppers into rings and place in a large mixing bowl.
  3. In a sauce pan, add the water, sugar, salt, peppercorns, bay leaves, and vinegar and bring brine to a boil.
  4. While the brine is heating, toss the carrot, garlic, onion, and olive oil with the jalapenos, then place mixture into 2 quart jars.
  5. Once the brine is boiling, remove the bay leaves and place one into each jar. Pour the hot brine into the quart jars.
  6. Leave jars on the counter, with no lids to cool to room temperature, then add the lids and place in the fridge for at least 1 week, 2 weeks is better to allow the flavors to really blend.
Recipe Notes

Low cost.

Variant: 1. Leave the peppers whole after cutting off the stem and point end, can make two rows in a quart jar.

Adopted from a internet recipe.

Rendering Lard
Rendering Lard
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Rendering pig fat produces lard, which a natural fat and is actually healthier than many vegetable oils. It has a high smoke point which makes it ideal for deep frying and is ideal for pastry making. I used to render bear fat when I was growing up and that, makes the best pastry, hands down. This process uses a slow cooker, perfect for the low heat and minimal chance of burning the lard. If you have ever made lard in a pot on the stove top, and burned it, you will understand why the slow cooker is the best option. The rule of thumb is 1 quart of lard for 1 kilo (2 lbs) of pig fat.
Servings Prep Time
1 quart of lard 10 minutes
Cook Time
10-15 hours, start early
Servings Prep Time
1 quart of lard 10 minutes
Cook Time
10-15 hours, start early
Rendering Lard
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Rendering pig fat produces lard, which a natural fat and is actually healthier than many vegetable oils. It has a high smoke point which makes it ideal for deep frying and is ideal for pastry making. I used to render bear fat when I was growing up and that, makes the best pastry, hands down. This process uses a slow cooker, perfect for the low heat and minimal chance of burning the lard. If you have ever made lard in a pot on the stove top, and burned it, you will understand why the slow cooker is the best option. The rule of thumb is 1 quart of lard for 1 kilo (2 lbs) of pig fat.
Servings Prep Time
1 quart of lard 10 minutes
Cook Time
10-15 hours, start early
Servings Prep Time
1 quart of lard 10 minutes
Cook Time
10-15 hours, start early
Ingredients
Servings: quart of lard
Instructions
  1. Trim any large pieces of meat from the fat, does not have to be perfect, just remove the large bits. If you buy the fat at Tesco, it will be back fat and all be trimmed and in large pieces. In the US try and get leaf fat from a reputable farmer that has pasture raised pigs. I bought 5 slabs at Tesco, about 3/4 inch thick that came out to 1 kilo in weight.
  2. Dice the fat into 1/2 to 3/4 inch pieces. Ideally, runs strips of the fat through your grinder using the coarse plate (wagon wheel).
  3. Add the fat to your slow cooker and add a 1/4 cup of water (the water evaporates off). Place the lid on the cooker and set the cooker to Low setting.
  4. After 1 hour, give the pot a stir and you will see some liquid in the pot, that is the fat being rendered.
  5. Continue to stir every hour until the fat is fully melted or is brown bits on the bottom of the pot that start to float again. At this point, the lard is ready.
  6. Pour the lard through cheese cloth placed in a strainer, Let the brown bits (crackling) drain for about 20 minutes or so. Remove the strainer and set aside with the cracklings.
  7. Pour the lard into a quart jar and allow to cool on the counter uncovered. Once cooled, cover and store in the fridge until use.
  8. Cooled and solidified, perfect!
  9. Bonus item! Heat a non stick pan and when hot, dump the cracklings, the left over bits in the cheese cloth, into the pan, fry until crispy, enjoy!
Recipe Notes

Low cost. I paid 70 Baht for 1 kilo of fat resulting in 1 quart (4 cups) of good quality lard to use in frying and baking.

Adapted from an internet recipe.

Beef Stock
Beef Stock
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This is from a good American friend, Brian, who lives in northeastern Thailand. When I order beef next time in the village I will have to order some cut leg bones to try this out, sounds like excellent stock.
Servings Prep Time
4-5 quarts 45 minutes
Cook Time
4-6 hours
Servings Prep Time
4-5 quarts 45 minutes
Cook Time
4-6 hours
Beef Stock
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This is from a good American friend, Brian, who lives in northeastern Thailand. When I order beef next time in the village I will have to order some cut leg bones to try this out, sounds like excellent stock.
Servings Prep Time
4-5 quarts 45 minutes
Cook Time
4-6 hours
Servings Prep Time
4-5 quarts 45 minutes
Cook Time
4-6 hours
Ingredients
Servings: quarts
Instructions
  1. Preheat your oven to 230 C (450 F). Oil a roasting pan and add the marrow bones, onions, carrots, and celery. Roast for 20-30 minutes or until the vegetables are browned, turn the veggies occasionally.
  2. When the veggies are roasted, transfer the bones and veggies to a large stock pot add the water. All the contents should be covered with water.
  3. Now with the roasting pan, pour out any fat and discard that. Add 1/2 cup hot water to the pan and scrape up any bits stuck to the pan, then pour that water into the stock pot.
  4. To the stock pot, now add the tomato paste, peppercorns, and bay leaf. Bring the pot to a simmer and maintain a simmer for 4 to 6 hours. Check the pot once in a while and skim off any foam and fat. Add water as needed to keep the contents covered.
  5. Once simmered, turn off the heat and allow the pot to cool. Remove the bones and discard or for a treat for your dog. Strain the stock and discard what you strained out.
  6. Can be used immediately or stored in the fridge for several days, or even frozen.
Recipe Notes

Low cost.

Provided by good friend, Brian Colligan.
Thailand.

Vanilla Buttercream Frosting
Vanilla Buttercream Frosting
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This is a basic buttercream frosting mix from none other than Betty Crocker, this recipe has been used by millions of people over many many years. Frosts 13x9-inch cake generously, or fills and frosts an 8 or 9-inch two-layer cake, or about 12 cupcakes.
Prep Time
10 minutes
Prep Time
10 minutes
Vanilla Buttercream Frosting
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This is a basic buttercream frosting mix from none other than Betty Crocker, this recipe has been used by millions of people over many many years. Frosts 13x9-inch cake generously, or fills and frosts an 8 or 9-inch two-layer cake, or about 12 cupcakes.
Prep Time
10 minutes
Prep Time
10 minutes
Ingredients
Servings:
Instructions
  1. In a mixing bowl, mix together the butter and sugar, use a heavy spoon or an electric mixer on low speed.
  2. Add the vanilla and just 1 tablespoon of milk. Beat well, and just add additional milk, a few drops at a time, to make a nice and smooth, and spreadable frosting. If frosting is too thick, add milk a few drops at a time, if too thin, add powdered sugar a teaspoon at a time. (This photo is the chocolate variant.)
  3. Frosts 13x9-inch cake generously, or fills and frosts an 8 or 9-inch two-layer cake, or about 12 cupcakes.
Recipe Notes

Low cost.

Variants: 1. Use chocolate flavoring instead of vanilla. 2. Use coconut flavoring instead of vanilla.

Used in Recipe Listed on this Site:
Red Velvet Cake, Made it, GO-TO recipe.

Adapted from an internet recipe.

Bacon Fat Flour Tortillas
Bacon Fat Flour Tortillas
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These sound really good, thicker than store bought, and a hell of a lot cheaper as well ๐Ÿ™‚ On my to cook list.
Servings Prep Time
16 tortillas 90 minutes
Cook Time
15-20 minutes
Servings Prep Time
16 tortillas 90 minutes
Cook Time
15-20 minutes
Bacon Fat Flour Tortillas
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These sound really good, thicker than store bought, and a hell of a lot cheaper as well ๐Ÿ™‚ On my to cook list.
Servings Prep Time
16 tortillas 90 minutes
Cook Time
15-20 minutes
Servings Prep Time
16 tortillas 90 minutes
Cook Time
15-20 minutes
Ingredients
Servings: tortillas
Instructions
  1. For the bacon fat, you can either fry up some bacon or if you keep bacon fat in the fridge, use that when it is softened up.
  2. Add to a small sauce pan, the oil, 3/4 cup of milk, and the bacon fat, heat on medium low to just bring the mixture to a simmer, do not let it boil. Once at a simmer, remove from heat.
  3. In a mixing bowl, add the flour, salt, and baking powder and whisk together. Make a well in the center and pour in the heated milk mixture and the remaining 1/2 cup of milk, and using your hands, mix until a rough dough forms.
  4. Lightly flour your work surface and turn out dough onto that. Knead dough for about 4 minutes until it is smooth and elastic. Wrap in plastic wrap and let it rest on the counter for 1 hour.
  5. When 1 hour has passed, unwrap the dough and cut into 16 even pieces and form each into a ball about 1 1/2 inches diameter. Cover with a kitchen towel.
  6. Take one ball and on your floured work surface, roll it out to a 6 inch round. Place that under the towel and repeat the steps for the remaining balls.
  7. Once all the tortillas are rolled out, heat a cast iron pan on medium low to medium heat, add a tortilla and cook for about 2 minutes, you want some brown spots to form on the bottom and air bubbles form on the surface, poke the large bubbles with a fork. Flip and cook another 1 to 2 minutes. Remove and stack under the towel, repeat for remaining tortillas.
  8. Fill with your favorite taco fillings and enjoy.
Recipe Notes

Low cost.

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