Vegetable Wontons

Vegetable Wontons
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These are the Chinese type of wantons that use a small square wrapper that is about 3 inches by 3 inches. These can be fried or just dropped into a broth and cooked that way, each method will be listed below. And these freeze well also.
Servings Prep Time
40-60 wontons 30-40 minutes
Cook Time
3-5 minutes
Servings Prep Time
40-60 wontons 30-40 minutes
Cook Time
3-5 minutes
Vegetable Wontons
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These are the Chinese type of wantons that use a small square wrapper that is about 3 inches by 3 inches. These can be fried or just dropped into a broth and cooked that way, each method will be listed below. And these freeze well also.
Servings Prep Time
40-60 wontons 30-40 minutes
Cook Time
3-5 minutes
Servings Prep Time
40-60 wontons 30-40 minutes
Cook Time
3-5 minutes
Ingredients
Servings: wontons
Instructions
  1. The reason for the cabbage and carrot to be shredded then minced is any long pieces will tear the wonton wrapper, and no one likes a torn wonton 😉
  2. Once the vegetables are prepped, set a small bowl of water near the filling, and line a baking sheet with a sheet of parchment.
  3. Pick up a wrapper, these are floured so they are much easier to work with than spring roll wrappers, and place on one hand with one corner pointing away from you, and one corner pointing towards you. Place about 1/2 teaspoon of filling in the center of the wrapper.
  4. Dip a finger in the water and run along a edge from the corner farthest from you to the next corner, dip your finger in water again and now run along the other edge farthest from you.
  5. Now take the corner closest to you and fold in half, that corner going to the corner farthest from you, to make a triangle, then use your fingers to seal the two edges. There, you just made a wonton 🙂
  6. Place the wonton on the parchment paper, and repeat the steps for the remaining wrappers. It goes fairly fast once you get the hang of how much filling, which is very small.
To Fry Wontons
  1. Heat about 1 inch of oil in a heavy pan, when the oil is hot, add wontons but do not overcrowd them. Cook for a minute or two on each side until golden and crispy, remove to paper towels to drain. Continue with more wontons as desired. Serve with a dipping sauce of choice if desired.
To use Wontons in a Broth
  1. Heat a broth of choice in a sauce pan, about 3 cups, chicken is a common broth used. Simmer a few fresh made wontons at a time, don't over crowd the pot, when they float to the top, they are done. Place some spinach leaves in a bowl, place wontons in the bowl, ladle some hot broth in which will cook the spinach and top with some chopped spring onion.
To Freeze Wontons
  1. Place a single layer of wontons on a sheet with parchment paper and place in the freezer for about 10 minutes, when good and firm, place wontons in a zip lock bag, use within 1 month.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Hash Brown Casserole

Hash Brown Casserole
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Sounds excellent. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
20 servings as a side 20 minutes
Cook Time
40-50 minutes
Servings Prep Time
20 servings as a side 20 minutes
Cook Time
40-50 minutes
Hash Brown Casserole
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Sounds excellent. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
20 servings as a side 20 minutes
Cook Time
40-50 minutes
Servings Prep Time
20 servings as a side 20 minutes
Cook Time
40-50 minutes
Ingredients
Servings: servings as a side
Instructions
  1. If using homemade hash browns, go ahead and blanch them for about 3 minutes in a pot of boiling water, drain and squeeze dry.
  2. If using frozen hash browns, thaw and drain those.
  3. Heat your oven to 190 C. Get out a 9x13 baking dish,
  4. Saute the onion, bacon, and bell pepper in a large non stick skillet until the bacon is crisp, about 5 minutes, stir occasionally. Remove to a bowl.
  5. In the baking dish, add the hash browns, soup, sour cream, and 1 cup of cheese, mix lightly. Add the bacon and onion mixture and stir that in. Spread out evenly. Top with the remaining cheese.
  6. Bake for 40 to 45 minutes, uncovered, or until heated through.
  7. Serve with some fried eggs and toast. Perfect for a breakfast or dinner, I always love breakfast for dinner.
Recipe Notes

Low cost.

Shortcuts: Hash Browns, Condensed Cream of Mushroom Soup, Sour Cream.

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

Classic Green Bean Casserole

Classic Green Bean Casserole
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Been a long time since I have enjoyed this side dish. I remember this dish from when I was just a wee boy growing up and was a common side dish. On my to cook list. This is a low cost dish as long beans are very inexpensive, and you can use shortcuts to make the soup and french fried onions. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8 servings 5 minutes
Cook Time
20-30 minutes
Servings Prep Time
8 servings 5 minutes
Cook Time
20-30 minutes
Classic Green Bean Casserole
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Been a long time since I have enjoyed this side dish. I remember this dish from when I was just a wee boy growing up and was a common side dish. On my to cook list. This is a low cost dish as long beans are very inexpensive, and you can use shortcuts to make the soup and french fried onions. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8 servings 5 minutes
Cook Time
20-30 minutes
Servings Prep Time
8 servings 5 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C.
  2. Cut the long beans into 1 to 1 1/2 inch pieces, steam until cooked but crisp, about 3 to 5 minutes, drain.
  3. In a 8x8 inch glass baking dish, mix together the soup, milk, and cooked long beans. Place in the oven and cook for about 20 to 25 minutes, then sprinkle the french fried onion over the top and continue baking for another 5 minutes.
  4. Serve as a side with any main dish.
Recipe Notes

Low cost.

Shortcuts: Condensed Cream of Mushroom Soup, French Fried Onions.

Adapted from an internet recipe.

African Spinach Stew with Chicken & Shrimp

African Spinach Stew with Chicken & Shrimp
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This sounds really good, chicken and shrimp go together well. The spinach is the frozen type, just thaw, squeeze out the water and chop.
Servings Prep Time
8 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
30 minutes
African Spinach Stew with Chicken & Shrimp
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This sounds really good, chicken and shrimp go together well. The spinach is the frozen type, just thaw, squeeze out the water and chop.
Servings Prep Time
8 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. For the spinach, if you can get chopped, perfect, it just leaf and frozen in balls, you can still use, thaw them out and grab a Chef's knife and chop them, problem solved. Squeeze out the water, and set aside.
  2. In a mixing bowl, add the shrimp, season with a pinch of salt and half the white pepper, mix to coat all the shrimp. Set aside.
  3. In another mixing bowl, add the chicken, and season with 1/4 teaspoon salt and remaining white pepper, mix into the chicken to coat all the pieces. Set aside.
  4. Heat some oil in a large pot, add the shrimp and cook, turning them after about two minutes and cook for another 2 minutes, until the shrimp are pink and cooked through, do not overcook them as that makes for tough shrimp. Remove when cooked through.
  5. Same pot, now add the chicken, also just cooking for about 4 minutes, turning them at about 2 minutes, until cooked through, remove the chicken from the pot.
  6. Same pot, heat more oil if needed, add the onion and saute until is translucent then stir in the tomatoes and cook on high heat, covered, for 10 minutes, stir occasionally, after 10 minutes covered, leave pot uncovered and cook for 5 more minutes, also stirring occasionally.
  7. Lower heat to a simmer, add in salt to taste, the chicken stock powder, and spinach and mix well, then add in the shrimp and chicken mix to combine, Allow to heat for just a few minutes to warm the chicken and shrimp through. Remove from heat.
  8. Serve warm with rice, or even pasta.
Recipe Notes

Figure 35 Baht for the chicken and maybe 100 Baht for the shrimp. For 10 servings, this is about 40 cents per serving.

This recipe for African Spinach Stew with Chicken & Shrimp is from Precious Core.

Chicken & Shrimp Fried Rice, African Style

Chicken & Shrimp Fried Rice, African Style
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This sounds absolutely delicious! On my to cook list for sure.
Servings Prep Time
10 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
10 servings 15 minutes
Cook Time
30 minutes
Chicken & Shrimp Fried Rice, African Style
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This sounds absolutely delicious! On my to cook list for sure.
Servings Prep Time
10 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
10 servings 15 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Use a rice cooker to cook the rice, to the cooker add the rinsed rice, 1 teaspoon of salt, bay leaves, curry powder, and the chicken stock powder, add the appropriate amount of water and set to the Cook mode. When the cooker switches to Warm, spread the rice out on a large tray to cool, discard the bay leaves.
  2. Using a mortar and pestle, pound into a paste, the garlic, ginger, parsley, and a little water, as need to form a smooth paste. Set aside.
  3. In a mixing bowl, add the shrimp, season with a pinch of salt, 1/4 teaspoon white pepper, 1/2 teaspoon of the garlic paste, and mix to coat all the shrimp. Set aside.
  4. In another mixing bowl, add the chicken, and season with 1/4 teaspoon salt, 1/4 teaspoon white pepper, 1/2 teaspoon of the garlic paste, and mix into the chicken to coat all the pieces. Set aside.
  5. Heat some oil in a large pot, add the shrimp and cook, turning them after about two minutes and cook for another 2 minutes, until the shrimp are pink and cooked through, do not overcook them as that makes for tough shrimp. Remove when cooked through.
  6. Same pot, now add the chicken, also just cooking for about 4 minutes, turning them at about 2 minutes, until cooked through, remove the chicken from the pot.
  7. Same pot, heat more oil if needed, add the onion and spring onion and saute until the onion is translucent then stir in the remaining garlic paste and cook for about 2 minutes. Add the carrot, long beans, corn, and peas and stir to mix well.
  8. Stir in the chicken and shrimp, then add the rice and stir until well mixed, let this cook for just a minute or two to heat everything through, serve.
Recipe Notes

Figure 35 Baht for the chicken and maybe 100 Baht for the shrimp. For 10 servings, this is about 40 cents per serving.

This recipe for Chicken & Shrimp Fried Rice - African Style is from Precious Core.

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 Rice II

Mushroom Rice II
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Sounds very nice and would be a great change up from everyday white rice. This can be a side, or a main dish for a light meal. On my to cook list.
Servings Prep Time
4-8 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-8 servings 10 minutes
Cook Time
20 minutes
Mushroom Rice II
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Sounds very nice and would be a great change up from everyday white rice. This can be a side, or a main dish for a light meal. On my to cook list.
Servings Prep Time
4-8 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-8 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Quickly rinse then slice the mushrooms, not too thin though. If using Shiitake, remove the stems and just use the caps.
  2. Heat 2 tablespoons of oil in a large pot over medium high heat, when hot, add half of the mushrooms, season with salt and pepper as desired and cook until browned, stirring often, then remove from the pot and set aside.
  3. Same pot, add another 1 tablespoon of oil plus butter. When the butter is melted add the garlic and onions, cook for about 30 seconds then add the remaining mushrooms and cook for about 5 minutes or until lightly browned and the bottom of the pot is brown as well, don't worry about that, that is flavor we are going to use.
  4. Add a splash of the stock to the pot and scrape up the brown from the bottom, when the bottom is clean and the brown bits are mixed into the liquid, add the rice and mix in, then add the rest of the stock.
  5. Cover the pot with a lid and bring to a simmer, then reduce the heat to low. Cook for 15 minutes or until there is no liquid, til the pot to verify this.
  6. Remove from the stove, have the already cooked mushrooms and the spring onion ready, quickly remove the lid, dump in the cooked mushroom then the spring onion, and place the lid back on and let this sit for 10 minutes.
  7. Fluff rice with a spoon, and optionally stir in more butter if desired. Serve.
Recipe Notes

I will price this next time I get a load of mushrooms. I will say fair cost for now. This should be 4 servings as a main dish for a light meal, and 8 servings as a side dish.

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

Old-Fashioned Sweet Cornbread Cake

Old-Fashioned Sweet Cornbread Cake
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Sounds really good and is an interest way to use cornmeal as I have never heard of this before. On my to cook list.
Servings Prep Time
12 servings 5 minutes
Cook Time
30-45 minutes
Servings Prep Time
12 servings 5 minutes
Cook Time
30-45 minutes
Old-Fashioned Sweet Cornbread Cake
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Sounds really good and is an interest way to use cornmeal as I have never heard of this before. On my to cook list.
Servings Prep Time
12 servings 5 minutes
Cook Time
30-45 minutes
Servings Prep Time
12 servings 5 minutes
Cook Time
30-45 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C, and grease a 9x13 baking dish with butter.
  2. In a mixing bowl, stir together the dry ingredients, then add all of the liquid ingredients and stir just to moisten.
  3. Pour the batter into the baking dish and place in the oven and bake for 30 to 45 minutes or until the top is starting to brown and starting to show some cracks.
  4. Serve as a side, a dessert, breakfast, etc.
Recipe Notes

Low cost.

 

Egg Flower Soup with Oyster Mushrooms

Egg Flower Soup with Oyster Mushrooms
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Most of you will know this as egg drop soup, the Chinese name is 蛋(dàn) 花(huā) 汤(tāng), literally means 'egg flower soup'. There is your language lesson for the day. This is a basic soup that can be made with water or broth. The stirring speed determines the size of the 'egg flowers'. When I was in the Navy, egg drop soup meant a near clear broth with egg you could hardly see. This recipe is from a Chinese friend, so I will go with this as very accurate. This recipe calls for Oyster mushrooms, do not confuse them with King Oyster mushrooms, lot of difference.
Servings Prep Time
2 servings as a side 5 minutes
Cook Time
10-12 minutes
Servings Prep Time
2 servings as a side 5 minutes
Cook Time
10-12 minutes
Egg Flower Soup with Oyster Mushrooms
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Most of you will know this as egg drop soup, the Chinese name is 蛋(dàn) 花(huā) 汤(tāng), literally means 'egg flower soup'. There is your language lesson for the day. This is a basic soup that can be made with water or broth. The stirring speed determines the size of the 'egg flowers'. When I was in the Navy, egg drop soup meant a near clear broth with egg you could hardly see. This recipe is from a Chinese friend, so I will go with this as very accurate. This recipe calls for Oyster mushrooms, do not confuse them with King Oyster mushrooms, lot of difference.
Servings Prep Time
2 servings as a side 5 minutes
Cook Time
10-12 minutes
Servings Prep Time
2 servings as a side 5 minutes
Cook Time
10-12 minutes
Ingredients
Servings: servings as a side
Instructions
  1. In a pot or wok, heat the oil, then cook the mushrooms for about 30 seconds or until soft and wilted, then pour in the stock and add the ginger slices, bring to a boil for about 5 to 8 minutes.
  2. At a near boil, stir the soup slow for larger 'flowers' or faster for smaller 'flowers', when the egg is in and formed, remove from heat and add the sesame oil and a pinch of salt and stir.
  3. Serve as a side dish by spooning the soup into 2 bowls, top with chopped spring onion.
Recipe Notes

Low cost.

Variant: 1. This recipe screams of white pepper powder, just a pinch. 2. Swap out the Oyster mushrooms with Straw mushrooms sliced in half lengthwise.

This recipe for Egg Flower Soup with Oyster Mushroom is from China Sichuan Food.