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.

Thai Green Chili Sauce

Thai Green Chili Sauce
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Sounds good, will have to try this.
Servings Prep Time
2 cups 5 minutes
Cook Time
30 minutes
Servings Prep Time
2 cups 5 minutes
Cook Time
30 minutes
Thai Green Chili Sauce
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Sounds good, will have to try this.
Servings Prep Time
2 cups 5 minutes
Cook Time
30 minutes
Servings Prep Time
2 cups 5 minutes
Cook Time
30 minutes
Ingredients
Servings: cups
Instructions
  1. Use a mortar and pestle to pound the chilies and garlic into a rough paste.
  2. Cook the vinegar, sugar, and salt on medium heat until all the sugar is dissolved.
  3. Increase the heat and bring to a boil, once it is boiling, add the chili and garlic mixture. Reduce heat to a simmer and stir, simmer for 15-20 minutes or until the sauce reaches your desirable thickness.
  4. Remove from heat and pour the sauce into a sterilized jar. Let it cool down to room temperature, then cover and refrigerate. Can be stored in the fridge for up to a month.
Recipe Notes

Low cost.

Used in Recipe Listed on this Site:

Beer Battered Hatch Chili Rellenos

Adapted from an internet recipe.

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.

Cool Whip Frosting

Cool Whip Frosting
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I remember my Mom making this and using on sponge cake from what I can remember. I have a shortcut for making stabilized whip cream which will have the consistency of Cool Whip but will taste like whipped cream, bonus. Links to the shortcuts are listed in the Recipe Notes section.
Prep Time
10 minutes
Prep Time
10 minutes
Cool Whip Frosting
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I remember my Mom making this and using on sponge cake from what I can remember. I have a shortcut for making stabilized whip cream which will have the consistency of Cool Whip but will taste like whipped cream, bonus. Links to the shortcuts are listed in the Recipe Notes section.
Prep Time
10 minutes
Prep Time
10 minutes
Ingredients
Servings:
Instructions
  1. Add the dry pudding mix, powdered sugar, and milk to a mixing bowl. Blend on low speed until blended. Let mixture stand for 3 minutes, then fold in defrosted Cool Whip.
  2. Frost the cake of your choice and keep refrigerated.
Recipe Notes

Shortcuts: Homemade Cool Whip, Chocolate Pudding Mix.

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

Homemade Cool Whip

Homemade Cool Whip
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This is a stabilized whipped cream that holds up like Cool Whip but tastes like whipped cream, and looks like whipped cream.
Servings Prep Time
8 ounce package 20 minutes
Cook Time
5 minutes
Servings Prep Time
8 ounce package 20 minutes
Cook Time
5 minutes
Homemade Cool Whip
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This is a stabilized whipped cream that holds up like Cool Whip but tastes like whipped cream, and looks like whipped cream.
Servings Prep Time
8 ounce package 20 minutes
Cook Time
5 minutes
Servings Prep Time
8 ounce package 20 minutes
Cook Time
5 minutes
Ingredients
Servings: ounce package
Instructions
  1. Pour the water into a small saucepan. Sprinkle the gelatin over the water, and let it sit for 2-3 minutes. Place the pan over medium low heat and stir until gelatin dissolves. Remove from heat and let cool completely.
  2. Once the gelatin mixture has cooled, place 1 tablespoon of the whipping cream and the cream of tartar in a small ziplock bag. Seal the bag and shake it until cream of tartar has dissolved completely and there are no lumps. If there are lumps, use your fingers to work them out.
  3. Pour the cream of tartar mixture into a large bowl (the bowl of your mixer if using a stand mixer) along with the rest of the whipping cream and the sugar.
  4. Beat with a hand mixer or the whisk attachment on a stand mixer on medium speed for about 2 minutes. Once mixture begins to slightly thicken, slowly pour in the gelatin-water while continually mixing. Add the vanilla. Continue to mix until the cream is thick and smooth.
  5. Be sure not to over-mix during the whisking process. Do not try for stiff peaks, you will just end up with a curdled mess. Once the cream is thick enough to spread, stop whisking. It will still look soft, but that is okay. Store in the fridge until used in your other recipe.
Recipe Notes

Used in Recipes Listed on this Site:
Pineapple Sunshine Cake,
Cool Whip Frosting,
Chocolate Peanut Butter Pie.

Adapted from an internet recipe.