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.

Croutons for Soups & Salads

Croutons for Soups & Salads
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Toasted bread cubes are perfect additions to soups and salads, make your own to save some money. You can use any bread you like.
Servings Prep Time
3 cups 10 minutes
Cook Time
10 minutes
Servings Prep Time
3 cups 10 minutes
Cook Time
10 minutes
Croutons for Soups & Salads
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Toasted bread cubes are perfect additions to soups and salads, make your own to save some money. You can use any bread you like.
Servings Prep Time
3 cups 10 minutes
Cook Time
10 minutes
Servings Prep Time
3 cups 10 minutes
Cook Time
10 minutes
Ingredients
Servings: cups
Instructions
  1. If the intention of the croutons is for soup, go with melted butter, for salads, go with the olive oil. You can also use a 50/50 mix of butter and olive oil whisked together.
  2. Preheat your oven to 190 C. Using a knife, cube the bread, crust on or off is up to you.
  3. Drizzle a little of your olive oil or butter onto your baking sheet. Add your bread, bunching it close together in a single layer. Drizzle remaining olive oil or butter on top, add a heavy pinch of salt and herbs or your choice if using, and toss lightly to coat. Spread the croutons out so that they are no longer touching.
  4. Place the baking sheet in the oven and bake for about 5 minutes. Remove the tray, carefully toss and stir croutons. Bake another 5 minutes and check for doneness. Depending on the size of the bread and how browned you want them, they may need another 5 minutes or so.
  5. When the croutons are done to your liking, remove them from the oven and cool on the pan. If not using right away, store croutons for a few days in an airtight container.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Homemade Labneh (think Sour Cream)

Homemade Labneh (think Sour Cream)
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This is a Middle Eastern item made from strained yogurt. That's it! With strained plain full fat yogurt, you can make several items, and the item I am going to concentrate on is soft labneh which is basically sour cream. I have it from a good friend that has made this and it is a very close to sour cream. As my friend states "Can't have Mexican night without sour cream." I made this on 6 June 2017, and soft labneh is very close to sour cream, it is excellent and will be my Go-To recipe for sour cream.
Servings Prep Time
800-900 grams sour cream 5 minutes
Passive Time
8-14 hours
Servings Prep Time
800-900 grams sour cream 5 minutes
Passive Time
8-14 hours
Homemade Labneh (think Sour Cream)
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This is a Middle Eastern item made from strained yogurt. That's it! With strained plain full fat yogurt, you can make several items, and the item I am going to concentrate on is soft labneh which is basically sour cream. I have it from a good friend that has made this and it is a very close to sour cream. As my friend states "Can't have Mexican night without sour cream." I made this on 6 June 2017, and soft labneh is very close to sour cream, it is excellent and will be my Go-To recipe for sour cream.
Servings Prep Time
800-900 grams sour cream 5 minutes
Passive Time
8-14 hours
Servings Prep Time
800-900 grams sour cream 5 minutes
Passive Time
8-14 hours
Ingredients
Servings: grams sour cream
Instructions
  1. For the yogurt, use plain, unflavored, full fat yogurt, NOT Greek yogurt. I used 2 packages of 4 containers each of Dutchie Original Yogurt, each container is 135 grams, so in total I used 1,072 grams of yogurt.
  2. Line a sieve with 2-3 layers of cheesecloth. Place the sieve on a large bowl. Add the salt, if using, to the yogurt and stir until smooth. Pour into the prepared sieve.
  3. Gather the edges of the cheesecloth together, twist and tie securely with string or a plastic clip and let it just in the sieve. Cover the top of the bowl & sieve with plastic wrap.
  4. Place this into the fridge to allow the whey to drain out. How long you let it drain will determine what particular style of labneh you are making.
For Soft Labneh (think Sour Cream)
  1. Strain for 8-14 hours. This would provide a soft type of labneh with a consistency to that of Sour Cream. Check the consistency and taste during the time stated and make note of the time for future times you make this. When the consistency is good, remove from the fridge and place all the labneh in an airtight container and store in the fridge for up to a week. Use in place of sour cream in recipes.
For Firmer Labneh
  1. Strain for 24-48 hours will result in a Cream Cheese like consistency. Remove from the fridge and place all the labneh in an airtight container and store in the fridge for up to a week. This sounds like it would be good on a sandwich.
For Yogurt Cheese
  1. Strain for 48-72 hours will result in Yogurt Cheese, which is normally rolled into small balls, coated with herbs or spices and stored in olive oil. Store in the fridge for several weeks. These sound like they would make great appetizers.
For Greek-style Yogurt
  1. Strain for 3-4 hours will result in a Greek-style of yogurt. Store in an airtight container in the fridge for up to a week, use in recipes calling for Greek yogurt.
Recipe Notes

The 8 containers I used (two packs of 4 each) cost 53 Baht per package, so 106 Baht for just over 1 kilo of yogurt, and if making just soft labneh, this will yield about 800-900 grams, that is a lot of servings of sour cream for $3.12.

Tesco offers sour cream in the small yogurt like containers for 53 Baht per 150 gram container, the cost savings is significant.

Provided courtesy of good friend, Mark Bowen.
Guinea.

Vanilla Pudding Mix

Vanilla Pudding Mix
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This is a shortcut to make vanilla pudding, this is not an instant mix, however. This makes about 5 small boxes of the 'instant mix'.
Servings Prep Time
5 batches or boxes 5 minutes
Servings Prep Time
5 batches or boxes 5 minutes
Vanilla Pudding Mix
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This is a shortcut to make vanilla pudding, this is not an instant mix, however. This makes about 5 small boxes of the 'instant mix'.
Servings Prep Time
5 batches or boxes 5 minutes
Servings Prep Time
5 batches or boxes 5 minutes
Ingredients
Servings: batches or boxes
Instructions
  1. Mix everything together and store in a airtight container. Use 1/2 cup of the mix plus 1 1/2 teaspoons of vanilla extract for each small box called for in a recipe.
  2. To make a batch of pudding, combine 2 cups of milk, 1/2 cup of the pudding mix, and 1 1/2 teaspoons of vanilla extract in a medium saucepan over high heat, whisking constantly. Bring to a boil, and then immediately reduce the heat to a simmer and continue whisking until the mixture thickens and coats the back of a spoon (about 3 to 5 minutes). Pour into serving bowls and allow to cool the refrigerate until served.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Basic Chicken Stock

Basic Chicken Stock
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This recipe is assuming you are using a raw chicken carcass and wing tips.
Prep Time
10 minutes
Cook Time
4-6 hours
Prep Time
10 minutes
Cook Time
4-6 hours
Basic Chicken Stock
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This recipe is assuming you are using a raw chicken carcass and wing tips.
Prep Time
10 minutes
Cook Time
4-6 hours
Prep Time
10 minutes
Cook Time
4-6 hours
Ingredients
Servings:
Instructions
  1. Chop the chicken carcass into about 2-3 inch pieces.
  2. In a large stock pot, heat a splash of olive oil, then add the carcass pieces, neck, feet, cook to just brown them, this brings out some flavor.
  3. When the carcass pieces are browned, add some celery, carrot, onion to the pot as well as a some black peppercorns, and a pinch of salt. Add water to the pot to cover the chicken and vegetables by about 2 inches. Set to a simmer.
  4. Simmer for 4-6 hours, skimming off any foam at the top. Add water as needed to keep it above the chicken.
  5. Remove the bones and vegetable pieces and discard, and pour this through a strainer lined with cheesecloth to remove any solids.
  6. Pour the liquid into jars, let cool to room temp, and you can store this for up to 3 days. Use as needed in other recipes.
Recipe Notes

Low cost.

Variant, use the bones, and skin from the picky eaters, and add to a pot, omit the browning part and just follow the rest of the recipe.

Been making this for many years.