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.

Spätzle
Spätzle
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This is a German dish, sort of a mix between a soft egg noodle and a dumpling, cooked in simmering water or stock then fried. Commonly served with a meaty stew or gravy.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
2-5 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
2-5 minutes
Spätzle
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This is a German dish, sort of a mix between a soft egg noodle and a dumpling, cooked in simmering water or stock then fried. Commonly served with a meaty stew or gravy.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
2-5 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
2-5 minutes
Ingredients
Special Item - not required, but helps
Servings: servings
Instructions
  1. In a large mixing bowl, add the flour, salt, pepper, and nutmeg and whisk to combine.
  2. Beat the eggs. Add half the eggs and half of the milk to the flour mixture and mix, then add the remaining eggs and milk, and mix until smooth.
  3. Fill a medium sized pot half full with water or even chicken stock, Heat to simmering.
  4. Using a spätzle maker, place over the pot and add dough to the hopper and slide back and forth to allow the dough to fall through the holes into the simmering water, don't overcrowd the pot. (If you do not have one, you can use a flat grater with large holes or even a large holed sieve and use a rubber spatula to press the dough through).
  5. Let the spätzle cook until it floats to the top of the water, use a large slotted spoon to remove and place them in ice water to cool them and then place in a colander to drain. Repeat with remaining dough.
  6. Once all the dough is cooked in the water, heat a large non stick skillet 2 or 3 tablespoons of butter, add the spätzle and fry, turning often, until starting to crisp up.
  7. Serve as a side with a meaty dish.
Recipe Notes

Low cost.

Variants: 1. Fry in bacon fat and 5-6 slices of chopped bacon. 2. Fry some onion and garlic until soft and the onion is softened, add the spätzle and mix in, then add 1-2 cups Swiss cheese, there, you just made Käsespätzle, the German version of mac and cheese.

Adapted from an internet recipe.

Crab Rangoon Ravioli
Crab Rangoon Ravioli
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No, this is not a crab and cream cheese wonton in a ravioli, how odd would that be? Think of Crab Rangoon filling in a ravioli, how awesome does that sound?
Servings Prep Time
20-22 ravioli 20 minutes
Cook Time
5-10 minutes
Servings Prep Time
20-22 ravioli 20 minutes
Cook Time
5-10 minutes
Crab Rangoon Ravioli
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No, this is not a crab and cream cheese wonton in a ravioli, how odd would that be? Think of Crab Rangoon filling in a ravioli, how awesome does that sound?
Servings Prep Time
20-22 ravioli 20 minutes
Cook Time
5-10 minutes
Servings Prep Time
20-22 ravioli 20 minutes
Cook Time
5-10 minutes
Ingredients
For the Filling
For the Egg Pasta Dough
Servings: ravioli
Instructions
For the Egg Pasta Dough
  1. In a large bowl, add the flour and mix in the salt and sugar. Make a well in the center and crack in the eggs. Use your fingers to slowly mix the eggs and flour together until it forms a ball, it will come together. Knead the dough for just a few minutes, adding flour if it starts to get sticky. Wrap the dough in plastic wrap and place in the fridge while you prep the filling.
For the Filling
  1. For the crab, you can use canned (drained), fresh picked, or even imitation. If using imitation, just cut each crab stick into 1/4 inch pieces and use your hands to break them apart, very easy and will be the first way I prepare this.
  2. Mix up the filling in a bowl, room temp, you want the filling to be good and soft as you are going fill some raviolis with this. Cover and set the filling aside.
To Assemble the Ravioli
  1. Feel free to make your ravioli in squares, rounds, or half moons, your preference. For this recipe, I will use a 3 inch dumpling press.
  2. Take your dough from fridge and cut into quarters. Using 1 piece of dough, flour a a work surface and roll out the dough with a rolling pin, get it as thin as you can.
  3. When the dough is rolled out, cut circles just a bit larger than the press.
  4. Take a circle and flip it over and place on the press, push down in the center to fit the press, then press along the edges to make sure dough it tight on the press.
  5. Take about a teaspoon of filling and place in the center of the press. Use a brush and brush one side of the edge of the press with water.
  6. Fold the press in half and squeeze to crimp the edge, any of the dough that comes out from the press, just scrape off with a knife. Open the press and remove the ravioli and place on a lightly floured plate.
  7. Take the leftover dough, form into a ball, roll out and repeat the steps. I used 2 pieces of dough from the original ball and made 15 ravioli.
To Cook and Serve
  1. Use any sauce you like, prepare your sauce or used jarred, your preference. A tomato pasta sauce, or an Alfredo sauce.
  2. When your sauce is simmering, go ahead and cook the ravioli.
  3. Heat a pot of salted water to boiling. Add some ravioli using a slotted spoon without over crowding the pot, and cook for 4 to 5 minutes, remove with a slotted spoon to a plate.
  4. Ladle on your sauce, and enjoy.
Recipe Notes

The Cream cheese will cost about 60 Baht/125 grams. The imitation crab will cost about 50 Baht/140 grams. (When I buy fresh crab, I will price this once I pick 140 grams.) Figure 3 servings, this is about $1.08 per serving.

Inspired by a conversation with Spend With Pennies and the link to the Crab Rangoon recipe is here.
United States.

Cornmeal Whitefish
Cornmeal Whitefish
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The only time I have eaten fish coated in cornmeal was catfish in Tennessee, and that was years ago. Time to change this I will use shark catfish but it has a whitefish flavor, not at all like catfish. This is make as much as you want recipe, no servings, times, or quantities are listed for this (read that as simple).
Cornmeal Whitefish
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The only time I have eaten fish coated in cornmeal was catfish in Tennessee, and that was years ago. Time to change this I will use shark catfish but it has a whitefish flavor, not at all like catfish. This is make as much as you want recipe, no servings, times, or quantities are listed for this (read that as simple).
Ingredients
Servings:
Instructions
  1. Cut your whitefish fillets in half if you like, easier to manage that way.
  2. Place 3 shallow bowls on the counter, place some flour in the first bowl, 2-3 eggs in the next bowl and beat them with a fork, then some cornmeal in the last bowl. Add a pinch of cayenne pepper to the flour and the cornmeal.
  3. Heat a large non stick pan with a good splash of cooking oil. When the oil is hot, dredge each fillet in flour and shake off excess, then in egg and shake off excess, then in cornmeal, the into the hot oil. cook until golden brown on the bottom then turn fillets over and cook until golden brown, remove to paper towels. I am cooking the fish fillets on the right, my wife is cooking wontons on the left.
  4. When all the fillets are cooked, serve with a vegetable and a salad for a nice meal.
Recipe Notes

For the fish, go with about 130 Baht/1 kilo of Pangasius fillets. For 4 servings, this is about 96 cents per serving.

Inspired by seeing cornmeal coated fish photos from a number of good friends.

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.

Philly Cheese Steak Sloppy Joes
Philly Cheese Steak Sloppy Joes
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These sound excellent! On my to cook list. I will verify prep and cook times when I prepare this.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Philly Cheese Steak Sloppy Joes
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These sound excellent! On my to cook list. I will verify prep and cook times when I prepare this.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a large non stick pan on medium heat, brown the ground beef until almost cooked through, chopping it up with the spatula as it cooks. Drain off the fat.
  2. Add the onion, peppers, and garlic and cook until the onions and pepper is softened.
  3. Add the Worcestershire, beef broth, and sprinkle in the flour and stir. Cook to thicken the mixture.
  4. When thickened, stir in your favorite cheese.
  5. Serve on toasted rolls or bread of your choice.
Recipe Notes

Figure about 250 Baht for the beef. When I get some Provolone again I will be able to price this per serving. For now I will say fair cost.

Recipe provided by good friend, Rose Marie, and the original recipe is here.
United States.

Cinnamon Roll Bread
Cinnamon Roll Bread
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Rating: 5
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Excellent flavor! And is a no yeast recipe. I made this on 31 Jan 2018, perfect.
Servings Prep Time
1 loaf 15 minutes
Cook Time
45-55 minutes
Servings Prep Time
1 loaf 15 minutes
Cook Time
45-55 minutes
Cinnamon Roll Bread
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Rating: 5
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Excellent flavor! And is a no yeast recipe. I made this on 31 Jan 2018, perfect.
Servings Prep Time
1 loaf 15 minutes
Cook Time
45-55 minutes
Servings Prep Time
1 loaf 15 minutes
Cook Time
45-55 minutes
Ingredients
For the Bread
For the Topping
For the Glaze
Servings: loaf
Instructions
  1. Preheat your oven to 180 C (350 F) and lightly butter a bread pan.
  2. In a large mixing bowl, mix together the Bread dry ingredients. In a small bowl, mix together the Bread wet ingredients.
  3. Pour the wet into the dry and mix with a heavy spoon, no need for an electric mixer, easily done with a spoon.
  4. Pour the batter into the prepared bread pan.
  5. In a small bowl, mix together the Topping ingredients. Use a spoon to sprinkle the mixture over the bread batter.
  6. Use a knife to make swirls through the batter to mix it in, about 1/3 deep into the batter.
  7. Bake for 45 to 50 minutes, use the toothpick method to check for done. Insert a toothpick in the center and when it comes out clean, the bread is done.
  8. When the bread is done, remove from the oven, let cool for 15 minutes, then roll out of the pan to a rack to cool completely.
  9. While the bread is cooling, make the glaze using the powdered sugar and adding just a teaspoon of milk at a time to obtain the consistency you prefer.
  10. When the bread is completely cooled, pour the glaze over the top.
  11. Slice, serve, and enjoy.
Recipe Notes

Low cost.

Variant: 1. Add chopped walnuts and or raisins to taste to the batter before pouring into the bread pan, maybe some chopped walnuts on the top after you swirl in the topping.

Adapted from an internet recipe.

Variant provided by Sheila Olson.
United States.

Basic Streusel Coffee Cake
Basic Streusel Coffee Cake
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I used to make this type of coffee cake when I was little and learning to cook. This sounds pretty close to what I made, and I tested this out on 2 Jan 2018 and yep, this is really close to what I made, it is excellent. Now there is a story to the photos, the photo of the batter in the pan with the topping before the oven, picture perfect, after I put it in the oven, about 10 minutes later, I realized I had not opened my new bottle of baking powder! Since this cake was for my mother in law's birthday, removed the pan from the oven, scraped out the contents for the compost pile and let the pan cool while I prepared a new batter and topping mix. As I was making the batter, my wife walks through the kitchen and says, mother in law likes very little sugar, so go easy on the topping. The second cake is the cooked photo, with little topping. Mother in law took one bite, instant thumbs up from her!
Servings Prep Time
9 servings 15 minutes
Cook Time
25-30 minutes
Servings Prep Time
9 servings 15 minutes
Cook Time
25-30 minutes
Basic Streusel Coffee Cake
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Rating: 5
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I used to make this type of coffee cake when I was little and learning to cook. This sounds pretty close to what I made, and I tested this out on 2 Jan 2018 and yep, this is really close to what I made, it is excellent. Now there is a story to the photos, the photo of the batter in the pan with the topping before the oven, picture perfect, after I put it in the oven, about 10 minutes later, I realized I had not opened my new bottle of baking powder! Since this cake was for my mother in law's birthday, removed the pan from the oven, scraped out the contents for the compost pile and let the pan cool while I prepared a new batter and topping mix. As I was making the batter, my wife walks through the kitchen and says, mother in law likes very little sugar, so go easy on the topping. The second cake is the cooked photo, with little topping. Mother in law took one bite, instant thumbs up from her!
Servings Prep Time
9 servings 15 minutes
Cook Time
25-30 minutes
Servings Prep Time
9 servings 15 minutes
Cook Time
25-30 minutes
Ingredients
For the Cake
For the Topping
Servings: servings
Instructions
  1. Preheat your oven to 190 C (375 F), grease a 9x9 baking dish with butter.
  2. Mix together the flour, sugar, baking powder, and salt. In another bowl, mix together the egg, oil, and milk. Add the flour mixture to the egg mixture and mix well to combine. (I just used two separate bowls, one for batter, one for topping.)
  3. Pour batter into the prepared baking dish and spread out evenly.
  4. Now using the bowl the flour mixture was in, add the Topping ingredients and mix together. Sprinkle the topping over the batter.
  5. Bake for 25-30 minutes or until golden brown. (I used the toothpick method, when it came out clean, done.)
Recipe Notes

Low cost.

Adapted from an internet recipe.

Beef Stroganoff (Pressure Cooker)
Beef Stroganoff (Pressure Cooker)
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This is fast and delicious, this is an Americanized version of Stroganoff, very much like a stew really. I made this on 30 Dec 2017 for dinner, very well liked by the family as well. This is for a stove top pressure cooker. Follow all safety precautions for your pressure cooker.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20-30 minutes
Beef Stroganoff (Pressure Cooker)
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This is fast and delicious, this is an Americanized version of Stroganoff, very much like a stew really. I made this on 30 Dec 2017 for dinner, very well liked by the family as well. This is for a stove top pressure cooker. Follow all safety precautions for your pressure cooker.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Season the beef on all sides with salt and pepper to your liking. Heat a splash of olive oil in your pressure cooker on medium heat and add the beef and cook to brown on all sides.
  2. When the beef is mostly browned, add the onion and saute until softened and starting to brown, then add the wine, mustard, and flour. Simmer until reduced a bit, about 2 minutes. Add the mushrooms and carrot.
  3. Place the lid on the cooker (without the weight) and place to the locked position, then add the weight, and turn the heat to high.
  4. When the jiggler (the weight) starts moving, turn heat to low but maintain it hot enough to keep the jiggler moving. This is when you start timing, and for this dish, 18 minutes.
  5. My pressure cooker has a lid lock, meaning the lid cannot be opened when under pressure. The round pin in that circle in the lid is a gravity pin, when there is zero pressure in the pot, the pin is dropped and allows steam to escape while the pressure in increasing.
  6. When pressure builds inside the cooker, it forces the pin up and locks/prevents the lid from being removed, and is an indicator that vessel is pressurized at this point.
  7. At 18 minutes, turn the heat off and move the cooker to an unused burner and allow a natural release of pressure, meaning just let the pot sit and cool, takes about 10 to 15 minutes. If you have a lid lock, that will drop when the pressure is zero inside the pot.
  8. When it is safe to open the pot, remove the lid and stir in the cream cheese. Place the lid back on and lock it in place, return to high heat to bring the pot up to full pressure again, this goes much fast now since the contents are hot. When the jiggler starts to move indication full pressure, reduce the heat to low to maintain high pressure for 4 minutes.
  9. When 4 minutes have passed, turn the heat off and move the cooker to an unused burn and allow a natural release of pressure, about 10 to 15 minutes.
  10. When safe to open, remove the lid and give the stroganoff a stir.
  11. Serve with mashed potatoes, pasta, or rice.
Recipe Notes

The beef will cost about 200 Baht for 750 grams. For 4 servings, this is about $1.47 per serving.

Adapted from an internet recipe.

Hamburger Buns
Hamburger Buns
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This is from a good American friend, Brian, who lives in northeastern Thailand, and he makes these often. Brian's words "Being that I live in Thailand, in a place that does not have a bakery around the corner, making my own hamburger buns allows me to enjoy a burger with a proper bun." And Brian is very correct, want a proper bun for a burger here, you have to make it yourself. I know Brian well, if he provides a recipe or shortcut to my site, he makes it often.
Servings Prep Time
8 buns 3-4 hours
Cook Time
15-17 minutes
Servings Prep Time
8 buns 3-4 hours
Cook Time
15-17 minutes
Hamburger Buns
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This is from a good American friend, Brian, who lives in northeastern Thailand, and he makes these often. Brian's words "Being that I live in Thailand, in a place that does not have a bakery around the corner, making my own hamburger buns allows me to enjoy a burger with a proper bun." And Brian is very correct, want a proper bun for a burger here, you have to make it yourself. I know Brian well, if he provides a recipe or shortcut to my site, he makes it often.
Servings Prep Time
8 buns 3-4 hours
Cook Time
15-17 minutes
Servings Prep Time
8 buns 3-4 hours
Cook Time
15-17 minutes
Ingredients
For the Buns
For the Tops
Servings: buns
Instructions
  1. In a mixing bowl, whisk together the yeast and 1/2 cup of the flour. Add the luke warm water and mix together. Let this set for 10-15 minutes or until the mixture is foamy and bubbly.
  2. To the flour mixture, add the egg, butter, sugar, salt, and whisk together until well combined.
  3. Add 2 1/2 cups of the flour. IF using a standup mixer, use the dough hook and kneed for 6-8 minutes, add flour as needed until the dough comes together and has come free of the sides of the bowl.
  4. IF mixing by hand, mix in the bowl until the dough comes together, adding flour as needed until the dough comes free from the sides of the bowl, turn out dough on a clean surface and kneed with hands for about 10 minutes, use flour as needed until the dough is tacky but comes free of the work surface.
  5. Oil a large bowl (large enough to allow the dough to double in size), and place the kneeded dough inside in the bowl, cover the bowl with a towel and set aside for about 2 hours to rise and double in size.
  6. Punch down the down and remove the dough from the bowl to a lightly floured work surface. Shape the dough into a rectangle or circle and cut into 8 equal size pieces. A pastry cutter works well, and a digital scale is a bonus to ensure you get equal sizes. Line a baking sheet with parchment or lightly flour just the sheet.
  7. Using floured hands, form each dough piece into a ball, then take each ball and form into a disk about 1/2 inch thick, place each disk on the baking sheet evenly spaced.
  8. Lightly flour the tops of the disks and cover with a towel. Let rise for an hour or until doubled in size.
  9. About 20 minutes before buns have risen, preheat your oven to 190 C (375 F).
  10. Whisk together the egg and milk. Remove the towel from the rolls and using a pastry brush, lightly coat the top of each bun. Sprinkle with sesame seeds if desired.
  11. Bake for 15 to 17 minutes or until golden brown. Remove from the oven and place buns on a rack to cool.
  12. Enjoy!
Recipe Notes

Low cost.

Provided by good friend, Brian Colligan.
Thailand.