Rendering Lard
Rendering Lard
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Rendering pork 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.
Prep Time
10 minutes
Prep Time
10 minutes
Rendering Lard
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Rendering pork 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.
Prep Time
10 minutes
Prep Time
10 minutes
Ingredients
Servings:
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 all be trimmed and in large pieces.
  2. Cut the fat into pieces, like dicing it, if you want, you can also run 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. At this point, the lard is ready.
  6. Pour the lard through cheesecloth in a strainer, then pour the lard into jars and allow to leave to cool on the counter. Once cooled, cover and store in the fridge until use.
Recipe Notes

Low cost.

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 🙂 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 🙂 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.

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.

Homemade Lasagna Noodles
Homemade Lasagna Noodles
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I will have to try this. I have made egg pasta for ravioli and that is quite straight forward and easy. So this should be just as good. Keep in mind, fresh pasta is also fragile as well but is also rated as the best for a great lasagna. On my to test out list for sure!
Servings Prep Time
noodles for a 9x13 lasagna 45 minutes
Cook Time
1-2 minutes
Servings Prep Time
noodles for a 9x13 lasagna 45 minutes
Cook Time
1-2 minutes
Homemade Lasagna Noodles
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I will have to try this. I have made egg pasta for ravioli and that is quite straight forward and easy. So this should be just as good. Keep in mind, fresh pasta is also fragile as well but is also rated as the best for a great lasagna. On my to test out list for sure!
Servings Prep Time
noodles for a 9x13 lasagna 45 minutes
Cook Time
1-2 minutes
Servings Prep Time
noodles for a 9x13 lasagna 45 minutes
Cook Time
1-2 minutes
Ingredients
Servings: for a 9x13 lasagna
Instructions
  1. To make the pasta, mound your flour on a large pastry board, or the counter with the salt, and make a well in the center.
  2. Break the eggs, and yolks into this well, and start to scramble each egg with a fork as it is being added.
  3. Start to incorporate the eggs and flour by slowly bringing more flour in from the inside edges of the well. Continue mixing the flour with the eggs until they are no longer runny.
  4. Using your hands now, bring the outside edges in, forming a large mass on your board. Use only the amount of flour needed to form a soft ball.
  5. Begin to knead the ball of dough as you would bread, pushing it down with the heel of your hand. Continue kneading until the dough is smooth and satiny, for about 5 to 7 minutes. When the dough is ready, Wrap the it in plastic wrap, and let it sit for about 30 minutes.
  6. Roll by hand to make long sheets of pasta 1/8 inch thick, cut into 8 inch by 4 inch sheets (makes them easier to handle than 12 inch sheets).
  7. Precook the sheets in boiling water for 30 seconds, remove and place in ice water, this prevents the sheets from absorbing too much sauce while cooking in a lasagna.
  8. Use in a lasagna. Fresh is best.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Beef Kebab Marinade
Beef Kebab Marinade
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This sounds like a wonderful marinade for beef kebabs but think of chicken and pork. The tenderizing component of this marinade is the vinegar.
Prep Time
5 minutes
Prep Time
5 minutes
Beef Kebab Marinade
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This sounds like a wonderful marinade for beef kebabs but think of chicken and pork. The tenderizing component of this marinade is the vinegar.
Prep Time
5 minutes
Prep Time
5 minutes
Ingredients
Servings:
Instructions
  1. Mix together all the ingredients, place your cuts of beef, pork, or chicken in a zip lock bag, pour in the marinade and squeeze out the air and seal.
  2. Refrigerate at least for 8 hours to tenderize the meat, overnight for best flavor.
Recipe Notes

Low cost.

Inspired by the recipe Grilled Steak Kebabs 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.

Grandma Style Pie (Pizza) Dough
Grandma Style Pie (Pizza) Dough
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What is a Grandma Style Pie, anyways? Fair enough question, a Sicilian pie and a Grandma Pie are both stretched in a square/rectangular sheet pan with olive oil. Grandma pies are proofed (allowed to rise) for a shorter time than Sicilian pies. Grandma pies are thinner than Sicilian pies. This makes enough dough to cover one 18x13 inch rimmed baking sheet.
Servings Prep Time
1 pie 24 hours
Servings Prep Time
1 pie 24 hours
Grandma Style Pie (Pizza) Dough
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What is a Grandma Style Pie, anyways? Fair enough question, a Sicilian pie and a Grandma Pie are both stretched in a square/rectangular sheet pan with olive oil. Grandma pies are proofed (allowed to rise) for a shorter time than Sicilian pies. Grandma pies are thinner than Sicilian pies. This makes enough dough to cover one 18x13 inch rimmed baking sheet.
Servings Prep Time
1 pie 24 hours
Servings Prep Time
1 pie 24 hours
Ingredients
Servings: pie
Instructions
  1. Combine yeast and the warm water in a large bowl, let stand until yeast starts to foam, about 10 minutes.
  2. To the bowl, mix in the olive oil, then salt and half of the flour. Add about half of the remaining and mix, and add the remainder of the flour, mixing until incorporated and a shaggy dough forms.
  3. Turn out dough onto a lightly floured surface and knead until soft, smooth, and elastic, 10–12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Refrigerate for 24 hours.
  4. Use to make a Grandma Style Pie.
Recipe Notes

Low cost.

Used in Recipes Listed on this Site:
Black Olive & Provolone Grandma Pie,

Adapted from an internet recipe.