Old Fashioned Onion Rings
Old Fashioned Onion Rings
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Sounds delicious, on my to cook list and soon. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
3 servings 15 minutes
Cook Time
3 minutes
Servings Prep Time
3 servings 15 minutes
Cook Time
3 minutes
Old Fashioned Onion Rings
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Sounds delicious, on my to cook list and soon. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
3 servings 15 minutes
Cook Time
3 minutes
Servings Prep Time
3 servings 15 minutes
Cook Time
3 minutes
Ingredients
Servings: servings
Instructions
  1. Slice the onion into 1/4 inch slices, then separate into rings and set them aside.
  2. In a gallon size zip lock bag, add the flour, salt, and baking powder, sip closed and shake to mix. Add some onion rings, zip closed and shake to coat the rings, remove and set the coated rings aside, repeat with the remaining onion rings.
  3. Once all the rings are coated with flour, add the egg and milk to the zip lock bag, mix that up with your fingers. Add some rings, lock the bag and squish around to coat, remove to a wire rack over foil to drip. Repeat for the remaining rings.
  4. While waiting for the rings to drip, and there is more dripping, go ahead and heat a large deep pan with oil or a deep fryer with oil, heat to 180 C (350 F), and add the bread crumbs to a shallow bowl.
  5. While the oil is heating, place a few rings on the breadcrumbs and coat well, tap off excess, and set aside. Repeat with the remaining rings.
  6. When the oil is hot, add a few rings at a time and fry for 2 to 3 minutes or until golden brown, remove to paper towels to drain and continue with the rest of the rings.
  7. Serve.
Recipe Notes

Low cost.

Shortcut: Breadcrumbs.

Adapted from an internet recipe.

Chicken in Sweet Soy Sauce
Chicken in Sweet Soy Sauce
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This is an Indonesian dish from a good friend and sounds delicious, on my to cook list. This recipe uses basic, everyday readily available ingredients.
Servings Prep Time
4 servings 10 minutes
Cook Time
40-50 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
40-50 minutes
Chicken in Sweet Soy Sauce
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This is an Indonesian dish from a good friend and sounds delicious, on my to cook list. This recipe uses basic, everyday readily available ingredients.
Servings Prep Time
4 servings 10 minutes
Cook Time
40-50 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
40-50 minutes
Ingredients
Servings: servings
Instructions
  1. Rub the chicken pieces well with the pepper and nutmeg.
  2. Heat a large non stick pan on medium heat and when hot, add the chicken and cook until golden brown on the first side, then flip all the chicken over.
  3. Add the onion and enough warm water so about 1/3 of the chicken pieces are in the water.
  4. Add the vinegar and sweet soy sauce. Cover partially with a lid and turn heat to low and let simmer for 25-35 minutes.
  5. Turn off the heat and fully cover with the lid for 15 minutes.
  6. Serve with rice, spoon some of the sauce over the rice, and sliced cucumbers.
Recipe Notes

Low cost, easily less than $1 per serving.

This recipe for Chicken in Sweet Soy Sauce is from Pisang Susu.
Netherlands.

Poached Eggs (Silicon Poacher)
Poached Eggs (Silicon Poacher)
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I really like poached eggs, but I absolutely suck at making them by dropping in hot water so I bought some silicon egg poachers, easy to use.
Servings Prep Time
2 servings 2 minutes
Cook Time
6-7 minutes
Servings Prep Time
2 servings 2 minutes
Cook Time
6-7 minutes
Poached Eggs (Silicon Poacher)
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I really like poached eggs, but I absolutely suck at making them by dropping in hot water so I bought some silicon egg poachers, easy to use.
Servings Prep Time
2 servings 2 minutes
Cook Time
6-7 minutes
Servings Prep Time
2 servings 2 minutes
Cook Time
6-7 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a pot (with a lid) of water to simmering. Lightly grease each silicon cup with butter.
  2. Crack an egg into each cup. Once the water is at a nice simmer, place each silicon cup into the water, they float as well. Cover the pot and set a timer for 6 to 7 minutes depending on how you like your poached eggs.
  3. When the time is done, remove each cup from the water using a slotted spoon.
  4. Use a spoon to go around each egg to loosen them and scoop out each one onto a slice of toast.
  5. Serve with sides of your choice.
Recipe Notes

Low cost.

Adapted from an internet site regarding the use of silicon egg poachers.

Beef Taquitos
Beef Taquitos
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These sound really good, I have not had taquitos in 30 years. On my to make list for sure. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
12 taquitos 20 minutes
Cook Time
5 minutes
Servings Prep Time
12 taquitos 20 minutes
Cook Time
5 minutes
Beef Taquitos
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These sound really good, I have not had taquitos in 30 years. On my to make list for sure. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
12 taquitos 20 minutes
Cook Time
5 minutes
Servings Prep Time
12 taquitos 20 minutes
Cook Time
5 minutes
Ingredients
To Serve, as desired
Servings: taquitos
Instructions
  1. In a large non stick pan, cook the ground beef and break up with a spatula as you cook, when no longer pink, drain the fat then add the onion and garlic and cook until the onion is soft.
  2. Add the cumin, chilies, and tomato sauce to the pan and mix in, simmer on low heat for 5 minutes, stirring often. Remove from heat and set aside.
  3. In a large, flat pan, cast iron would be perfect, heat a little oil and warm each tortilla for a minute or two on each side, this makes them very soft so you can roll them.
  4. Lay a tortilla on your work surface and add some beef filling at about the point mid way between the edge and the center, make a line of filling across the tortilla.
  5. Roll the tortilla tightly, goal is a nice cigar sized taquito. Repeat this for each tortilla.
  6. Heat about 1/3 inch of oil in pan, when the oil is hot, quickly fry the taquitos to brown them, light golden color is the goal, about 1 minute each.
  7. Serve with dipping sauces as you desire, salsa, sour cream, and guacamole would be great choices.
Recipe Notes

Low cost.

Shortcuts: Tomato Sauce, Salsa, Sour Cream.

Provided courtesy of good friend, Jerry Juliana.
United States.

Grilled Crab Sandwich
Grilled Crab Sandwich
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Imitation crab (fish), Swiss cheese, and Thousand Island dressing, sounds perfect. On my to cook list.
Servings Prep Time
1 sandwich 2 minutes
Cook Time
3-4 minutes
Servings Prep Time
1 sandwich 2 minutes
Cook Time
3-4 minutes
Grilled Crab Sandwich
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Imitation crab (fish), Swiss cheese, and Thousand Island dressing, sounds perfect. On my to cook list.
Servings Prep Time
1 sandwich 2 minutes
Cook Time
3-4 minutes
Servings Prep Time
1 sandwich 2 minutes
Cook Time
3-4 minutes
Ingredients
Servings: sandwich
Instructions
  1. Heat a non stick pan on low heat.
  2. Lay out two slices of bread, spread Thousand Island dressing on each slice.
  3. On one slice, place sliced Swiss cheese, then sliced imitation crab.
  4. Place the second slice on top of the sandwich, Thousand Island dressing downwards onto the sandwich. Pick up sandwich and spread butter on each side.
  5. Place the sandwich in the hot pan and cook until the bottom is golden brown, flip and cook the other side.
  6. Remove from heat, enjoy.
Recipe Notes

Low cost.

Variants: 1. Add a slice or two of deli chicken or turkey. 2. Add a slice or two of deli ham.

Adapted from an internet recipe.

Italian Pasta Rockefeller
Italian Pasta Rockefeller
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Not sure about where this got its name, but it certainly sounds good, on my to cook list. Feel free to use jarred Alfredo sauce instead of from scratch, totally up to your preference. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
30-40 minutes
Italian Pasta Rockefeller
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Not sure about where this got its name, but it certainly sounds good, on my to cook list. Feel free to use jarred Alfredo sauce instead of from scratch, totally up to your preference. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
30-40 minutes
Ingredients
For the Alfredo Sauce
Servings: servings
Instructions
  1. Heat the oil in a large non stick pan (one that has a lid) and add the onion and garlic and saute until the onion is soft. Add the sausage and break that up with the spatula as it cooks.
  2. When the sausage is cooked through and no longer pink, stir in the wine and stock.
  3. Turn the heat to low, add the spinach and cover.cover the pan and allow mixture to come to a boil.
  4. Uncover and stir, allow mixture to reduce.
  5. While the pan is simmering on very low heat, heat a pot of salted water to boiling then cook the pasta until tender, then drain and rinse.
  6. While waiting for the pasta to cook, make the Alfredo sauce. Simply add the Alfredo sauce ingredients to a sauce pan on medium or medium low heat, and whisk continuously until the cheese is melted in and the sauce thickens.
  7. Add the sauce to the sausage mixture and mix together, pour the sauce over the drained and rinsed pasta.
  8. Serve, have grated Parmesan cheese for individual preference as well as salt and pepper, enjoy.
Recipe Notes

If you make the sausage yourself, very easy, the cost is about 50 Baht for the pork (using pork shoulder or butt). The cheese figure about 100 Baht. For 6 servings, this is about 75 cents per serving.

Shortcut: Pork Sausage.

Adapted from an internet recipe.

Whole Duck (Pressure Cooker)
Whole Duck (Pressure Cooker)
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Using the same idea that the pressure cooker produced an outstanding juicy and tender chicken, my wife suggested using it for duck. We sent our brother in law to a local duck farm two days ago and he brought back 2 small ducks, yesterday, 18 Feb 2018, he slaughtered the ducks, plucked them, and sort of cleaned them, and delivered the two ducks to us. I did the final cleaning and prep for the pressure cooker. And oh my, what a tender and juicy duck as well, absolutely delicious! Follow the safety precautions for you type of pressure cooker.
Servings Prep Time
8 servings 10 minutes
Cook Time
25 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
25 minutes
Whole Duck (Pressure Cooker)
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Using the same idea that the pressure cooker produced an outstanding juicy and tender chicken, my wife suggested using it for duck. We sent our brother in law to a local duck farm two days ago and he brought back 2 small ducks, yesterday, 18 Feb 2018, he slaughtered the ducks, plucked them, and sort of cleaned them, and delivered the two ducks to us. I did the final cleaning and prep for the pressure cooker. And oh my, what a tender and juicy duck as well, absolutely delicious! Follow the safety precautions for you type of pressure cooker.
Servings Prep Time
8 servings 10 minutes
Cook Time
25 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
25 minutes
Ingredients
Servings: servings
Instructions
  1. For those in Asia, any fowl will have feet and head still attached.
  2. Prep the duck by cutting off the feet, head, and neck. Clean the inside and out with running water, clean the inside well. Make sure the heart and liver are removed as well, and clean the gizzard as well if that is not done.
  3. Beat the lemongrass with a pestle or meat tenderizer, make two bundles and tie each into an overhand knot, place a bundle in each duck, then place a handful of lime leaves in each duck.
  4. If using the feet, use a cleaver and chop off the toes, and if using the head, chop off bill, yes, I know that sounds weird. Wash the feet, heads, necks, and gizzards. These will go in the pressure cooker. For the hearts and livers, set those aside, those do not go in the pressure cooker. (I boiled the hearts and livers for a snack while cooking the ducks.)
  5. Place the ducks in the pressure cooker along with the heads, necks, feet, and gizzards. Toss in the chopped onion. Add water as need, it does not need to cover the ducks, but keep the pot 2/3 or less full.
  6. Add the lid and lock in place, place weight (jiggler) on the top and turn on heat to high. Once the jiggler starts venting pressure and moving, start your time for 25 minutes.
  7. At 25 minutes, turn off the heat and move the pot to an unused burner and allow to release pressure naturally.
  8. One duck ready to serve. This was enjoyed with just a simple chili sauce for dipping and rice on the side. Figure 4 servings from one small duck.
Recipe Notes

Each small duck cost me 100 Baht, so 200 for both. for 8 servings, this is about 75 cents per serving, outstanding value for a very good meal!

Adapted from using pressure cooker times on the internet.

Thai Fish Curry
Thai Fish Curry
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I seen my wife make this today using imported Italian Mackerel, and local sourced ingredients. Seems like a lot of steps but this actually goes together quite fast overall. The coconut milk is made from fresh grated coconut, use canned if you like. Measurements are very approximate as no actual measurements are made, what is listed is my best guesses.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-30 minutes
Thai Fish Curry
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Rating: 5
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I seen my wife make this today using imported Italian Mackerel, and local sourced ingredients. Seems like a lot of steps but this actually goes together quite fast overall. The coconut milk is made from fresh grated coconut, use canned if you like. Measurements are very approximate as no actual measurements are made, what is listed is my best guesses.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. With the fresh shredded coconut, you are going to make coconut milk. to do this, place the coconut in a large bowl and cover with water. Squeeze the shred and the water will become milky. Do this for about 5-10 minutes, really squeezing the clumps of shred, the grab some shred and hold it above the bowl and squeeze it dry, discard the clump, now you have a bowl of coconut milk, almost, you are not done yet.
  2. Place a strainer over a bowl and pour the milk into the strainer, tap the strainer and move the contents a bit with your fingers to get the liquid out, you are now removing any of the remaining shred from the milk. For the remaining shred, pick that up and squeeze dry as well.
  3. The end result is fresh coconut milk, this is just one bowl, we used two, goal is 3-4 cups of milk total.
  4. Now get your ingredients together. Here is one of the two bowls of coconut milk, chili paste, shrimp paste, and the lime leaves (before slicing).
  5. Fish used is Italian Mackerel. We bought these are Tesco, sold by the piece, not weight, 90 Baht for 6 fish.
  6. Clean the fish by scaling, the scales are very small and this goes quickly, then gut each and cut the tails off. (If you want to remove the heads, feel free to do so.)
  7. Add about 2/3 of the coconut milk to a pan, and add the chili paste and shrimp paste. Put on medium heat.
  8. While the milk is heating up, slice up the lime leaves. Grab the handful or so of leaves, the younger bright green ones are preferred, hold in a tight bundle, and slice. Not looking for perfection here, just get most of them thinly sliced. Set this aside.
  9. With the milk now hot, stir to mix in the chili and shrimp pastes. Let this simmer, low boil, for about 10 minutes. You just made a curry.
  10. Then add the fish in a single layer.
  11. Now pour in the remaining coconut milk and sort of mix that in, let this simmer for about 10 minutes.
  12. This is fresh tamarind, it is like a paste, the stones (seeds), and the string fibrous part is still in this. To this, add a little water, about 1/4 cup and squish this up to soften it.
  13. Remove the fish to another pan.
  14. To the pan with the curry, hold a strainer over the pan and pour in the tamarind mush into the strainer, move the mush about with your hand to get the tamarind liquid into the pan, when the all the liquid is strained out from the tamarind mush, discard the strainer contents. Stir the tamarind liquid into the curry then add the sliced lime leaves and stir that in.
  15. Pour the curry over the fish in the second pan, add a few whole lime leaves, bring this to a simmer for 2-3 minutes.
  16. Place a few fish in a bowl, spoon some curry over the top and ready to serve.
Recipe Notes

The fish cost 90 Baht for 6 fish. For 4 servings, this is about 68 cents per serving.

Prepared by my wife, Rrayada Thayer.
Thailand.

Pong Mouan Snol (Cambodian Pork Omelet)
Pong Mouan Snol (Cambodian Pork Omelet)
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Cambodian dishes normally take a back seat to Thai and Vietnamese dishes only because it is rarely heard of. I have been to Cambodia several times, the chow is excellent! I am going to change this up from a giant family size omelet to several smaller ones. This is on my to cook list for sure.
Servings Prep Time
4 omelets 15 minutes
Cook Time
15-20 minutes
Servings Prep Time
4 omelets 15 minutes
Cook Time
15-20 minutes
Pong Mouan Snol (Cambodian Pork Omelet)
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Cambodian dishes normally take a back seat to Thai and Vietnamese dishes only because it is rarely heard of. I have been to Cambodia several times, the chow is excellent! I am going to change this up from a giant family size omelet to several smaller ones. This is on my to cook list for sure.
Servings Prep Time
4 omelets 15 minutes
Cook Time
15-20 minutes
Servings Prep Time
4 omelets 15 minutes
Cook Time
15-20 minutes
Ingredients
For the Pork Filling
For the Eggs
For Serving
Servings: omelets
Instructions
  1. In a large non stick pan, heat the oil, when hot, add the onion and cabbage, and cook just until the onion is starting to get soft, then add the pork, sprinkle in the sugar, salt, pepper, and mushroom sauce. Cook and break up the ground pork with a spatula until cooked through. Set this pan aside.
  2. For the eggs, instead of just cracking 12 eggs into a bowl, crack 3 eggs into a measuring cup and make a note of the quantity. This is so you can scoop out the egg mixture for each omelet.
  3. Pour those 3 eggs into a large mixing bowl, crack in the remaining eggs, then stir in the mushroom sauce.
  4. In another large non stick pan heat a splash of olive oil or some butter, when the oil/butter is hot, use a measuring cup and measure out the 3 egg amount, and pour into the pan.
  5. Move the pan around to spread the egg mixture out a bit.
  6. Let the egg mixture cook for about a minute, then add 1/4 of the meat mixture to one half of the egg mixture, cook for another minute or until the egg mixture is getting set.
  7. Use a large wide spatula and fold the other half of the egg over the pork mixture, and hold that for a few seconds to let that set. Cook for another minute or so.
  8. When the eggs are good and set, slide the omelet onto a plate.
  9. Add a side of Jasmine rice and some sliced cucumbers and tomatoes.
Recipe Notes

Figure about 45 Baht/500 grams for ground pork. For 4 omelets, this is about 35 cents per serving.

Recipe here is courtesy Tara's Multicultural Table and her recipe is here.
United States.

Carrots (Pressure Cooker)
Carrots (Pressure Cooker)
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Since buying my stove top (old school) pressure cooker, I am using it often for flavorful mains and side dishes. A pressure cooker keeps the flavor in the foods you are cooking and does it in less time as well. This was a spur of the moment side dish I put together to use up some carrots in the fridge and to make a healthy side dish as well. Follow your pressure cooker safety instructions.
Servings Prep Time
4 servings 5 minutes
Cook Time
2 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
2 minutes
Carrots (Pressure Cooker)
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Since buying my stove top (old school) pressure cooker, I am using it often for flavorful mains and side dishes. A pressure cooker keeps the flavor in the foods you are cooking and does it in less time as well. This was a spur of the moment side dish I put together to use up some carrots in the fridge and to make a healthy side dish as well. Follow your pressure cooker safety instructions.
Servings Prep Time
4 servings 5 minutes
Cook Time
2 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
2 minutes
Ingredients
Servings: servings
Instructions
  1. Add the chicken stock to the pressure cooker.
  2. Wash and slice the carrots about 1/4 to 1/2 inch thick, you can peel them first if you like. Place in the pressure cooker. Sprinkle some black pepper in as desired.
  3. Cover and lock lid, turn heat to high to bring the pressure up to lock the lid and the jiggler starts moving and pressure is escaping, then turn the heat down to maintain movement on the jiggler. Start your time for 2 minutes.
  4. When 2 minutes have passed, turn off heat and move the cooker to an unused burner for a natural release of pressure, about 5-10 minutes. then open the lid when the pressure has released.
  5. Serve as a side with any dish.
Recipe Notes

Low cost.

Adapted from using pressure cooker times on the internet.