Easy Spring Roll Wrappers
Easy Spring Roll Wrappers
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This comes from a good friend in China to make an easy spring roll wrapper without kneading and fast. This is a non traditional way but seems to work perfect, and is vegan as well, bonus for my vegan friends. Just three ingredients, and read the steps fully as you need to have some patience here and follow the steps.
Servings Prep Time
25 spring roll wrappers 10 minutes
Cook Time
15 minutes, total
Servings Prep Time
25 spring roll wrappers 10 minutes
Cook Time
15 minutes, total
Easy Spring Roll Wrappers
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This comes from a good friend in China to make an easy spring roll wrapper without kneading and fast. This is a non traditional way but seems to work perfect, and is vegan as well, bonus for my vegan friends. Just three ingredients, and read the steps fully as you need to have some patience here and follow the steps.
Servings Prep Time
25 spring roll wrappers 10 minutes
Cook Time
15 minutes, total
Servings Prep Time
25 spring roll wrappers 10 minutes
Cook Time
15 minutes, total
Ingredients
Servings: spring roll wrappers
Instructions
  1. In a bowl, mix together the flour and salt, then stir in the water, stir until well mixed.
  2. Place a strainer on another bowl, pour the mixture through the strainer to remove any lumps. Now your mixture is perfect.
  3. Now you need a non stick pan with a flat bottom, and a brush. Heat the pan on low heat, then quickly brush the flour mixture into the pan to make a round skin. Increase the heat and the skin will turn white and will lift from the pan. Cooking takes about 10 seconds.
  4. Flip the skin over and cook for another few seconds and it will lift from the pan. Turn heat to low.
  5. Place skin on a plate to cool before stacking them to prevent the skins from sticking to each other.
  6. Wipe out any crumbs in the pan, and repeat the steps until all the batter is used, about 20 wrappers.
Recipe Notes

Low cost.

This recipe for Easy Spring Roll Wrapper is from China Sichuan Food.

Rotsi-topped Fish Pie
Rotsi-topped Fish Pie
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Rotsi (Rösti) is a new term for me, I had to look that up, Swiss in origin meaning shredded par boiled potato. Normally when I see fish pies they are topped with mashed potatoes or just a nice cheese sauce, so this sounds really good for a different topping. I am going to use my individual serving dish or dishes to test this recipe out and will validate the ingredient amounts as well. On my to cook list and soon. Many variants to make this a different dish every time you prepare it.
Servings Prep Time
2 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
20-30 minutes
Rotsi-topped Fish Pie
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Rotsi (Rösti) is a new term for me, I had to look that up, Swiss in origin meaning shredded par boiled potato. Normally when I see fish pies they are topped with mashed potatoes or just a nice cheese sauce, so this sounds really good for a different topping. I am going to use my individual serving dish or dishes to test this recipe out and will validate the ingredient amounts as well. On my to cook list and soon. Many variants to make this a different dish every time you prepare it.
Servings Prep Time
2 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Wash and scrub the potato, certainly use more smaller potatoes if you do not have one large one. Cut the potato in half. Heat a sauce pan with salted water, when boiling, add the potato pieces and cook for about 5-6 minutes, you want firm, not fully tender potatoes as you are going to shred them. When the potatoes have been cooked, slightly, drain them and run under cold water to stop the cooking process. Set them aside.
  2. In a sauce pan, add the milk and fish, bring to just a simmer for 5 minutes, this is precooking the fish, and getting some fish juices mixed into the milk. Remove the fish and drain them, retain the milk and set aside.
  3. Heat half of the butter in a sauce pan, then add the leek and saute for about 5 minutes or until soft. Whisk in the flour and continue to whisk for 1 minute, then remove from heat, then slowly add the milk while whisking. Return to heat and whisk until the sauce comes the sauce comes to a boil, reduce to a simmer for 2 minutes, remove from heat and stir in the parsley and mustard, season with pepper as desired. Set this aside.
  4. Preheat your oven to 180 C (350 F). Get out a small baking dish, I am going to try this with one or two small individual Pyrex dishes.
  5. Flake the fish into chunks and fold into the sauce. Gently fold in the quartered eggs. Pour mixture into the dish or dishes.
  6. Grate the potato pieces then melt the butter in a small sauce pan. Toss the butter with the potatoes, season with salt and pepper as desired. Scatter the potatoes over the dish.
  7. Place the dish in the oven and and bake for 10-20 minutes to get the potatoes golden brown and tender.
  8. Serve.
Recipe Notes

Low cost.

Variants: 1. Use a combination of fish, like whitefish and salmon. 2. Add shrimp. 3. Omit the eggs. 4. Add peas to the sauce. 5. Add some shredded cheese to the potatoes or place on top of the potatoes. 6. Replace the leek with diced onion. 7. Go heavy handed with the pepper in the sauce. 8. Add extra mustard to the sauce.

Adapted from an internet recipe.

Orange Drop Cookies
Orange Drop Cookies
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These sound delicious and comes to me from a very good friend in the US, and her description of these is "They are a light cookie. Not as heavy as I expected. This is now, my favorite." I look forward to making these as well as enjoying them.
Prep Time
30 minutes
Cook Time
8-10 minutes
Prep Time
30 minutes
Cook Time
8-10 minutes
Orange Drop Cookies
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These sound delicious and comes to me from a very good friend in the US, and her description of these is "They are a light cookie. Not as heavy as I expected. This is now, my favorite." I look forward to making these as well as enjoying them.
Prep Time
30 minutes
Cook Time
8-10 minutes
Prep Time
30 minutes
Cook Time
8-10 minutes
Ingredients
For the Cookies
For the Glaze
Servings:
Instructions
For the Cookies
  1. Preheat your oven to 200 C (400 F).
  2. In a large mixing bowl, cream together the shortening and sugar until smooth, then add orange juice, zest, and the egg.
  3. Sift together the flour, baking powder, baking soda, and salt (just put that all in a separate bowl and mix it). Now mix that into the wet ingredients. Mix well.
  4. Drop by teaspoonfuls onto an ungreased cookie sheet, and bake for 8-10 minutes. Remove from the oven and cool completely.
For the Glaze
  1. In a mixing bowl, add the Glaze ingredients. Beat together. If glaze is too runny, mix in more powdered sugar, if too thick, add more orange juice a few drops at a time.
  2. Drizzle glaze over the cooled cookies, enjoy.
Recipe Notes

Low cost.

Recipe provided by good friend, Patti Stone, and her recipe is here.
United States.

Olive Cheese Bread
Olive Cheese Bread
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This sounds really good and comes from a very good friend in the US. On my to cook list for sure after I make some sour cream. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
1 loaf 15 minutes
Cook Time
40 minutes
Servings Prep Time
1 loaf 15 minutes
Cook Time
40 minutes
Olive Cheese Bread
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This sounds really good and comes from a very good friend in the US. On my to cook list for sure after I make some sour cream. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
1 loaf 15 minutes
Cook Time
40 minutes
Servings Prep Time
1 loaf 15 minutes
Cook Time
40 minutes
Ingredients
Servings: loaf
Instructions
  1. Preheat your oven to 180 C (350 F) and line a loaf pan with parchment paper and lightly spray some olive oil on the paper and sides of the pan.
  2. In a large mixing bowl, cream together the sour cream, oil, eggs, and sugar until smooth.
  3. Add the flour, baking powder, and salt, stir until just combined.
  4. Fold in the cheese and olives.
  5. Pour into the prepared loaf pan. Bake until golden brown and a toothpick inserted into the center comes out clean.
  6. Remove from the oven to a rack to cool completely.
  7. Run a knife around the sides and turn out onto a rack. Slice when cooled, and better if chilled first.
Recipe Notes

Low cost.

Shortcut: Sour Cream.

Recipe provided by good friend, Patti Stone, and her recipe is here.
United States.

Dill Pickle Bread
Dill Pickle Bread
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This sounds really good and comes from a very good friend in the US. On my to cook list for sure after I make some sour cream. Several money saving shortcuts are listed as well. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
1 loaf 15 minutes
Cook Time
40 minutes
Servings Prep Time
1 loaf 15 minutes
Cook Time
40 minutes
Dill Pickle Bread
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This sounds really good and comes from a very good friend in the US. On my to cook list for sure after I make some sour cream. Several money saving shortcuts are listed as well. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
1 loaf 15 minutes
Cook Time
40 minutes
Servings Prep Time
1 loaf 15 minutes
Cook Time
40 minutes
Ingredients
Servings: loaf
Instructions
  1. Preheat your oven to 180 C (350 F) and line a loaf pan with parchment paper and lightly spray some olive oil on the paper and sides of the pan.
  2. In a large mixing bowl, cream together the sour cream, oil, eggs, and sugar until smooth.
  3. Add the flour, baking powder, salt, and pickle juice, stir until just combined.
  4. Fold in the cheese, pickles, and dill.
  5. Pour into the prepared loaf pan. Bake until golden brown and a toothpick inserted into the center comes out clean.
  6. Remove from the oven to a rack to cool completely.
  7. Run a knife around the sides and turn out onto a rack. Slice when cooled, and better if chilled first.
Recipe Notes

Low cost.

Shortcuts: Sour Cream, Fridge Dill Pickles.

Recipe provided by good friend, Patti Stone, and her recipe is here.
United States.

Fugozza
Fugozza
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This is an Italian bread and comes to me from a very good friend in the US, and she got this recipe (and makes it often) from her lifetime friends who are in fact Italian, and direct from Italy, so I would say this recipe is very authentic. This is a no knead bread and is baked in a 9x13 pan. I made this on 15 May 2018, the very day I received this recipe. For the term I use, proofing, that is the same as rising.
Prep Time
10 minutes
Passive Time
3 1/2 hours for proofing
Prep Time
10 minutes
Passive Time
3 1/2 hours for proofing
Fugozza
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Rating: 5
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This is an Italian bread and comes to me from a very good friend in the US, and she got this recipe (and makes it often) from her lifetime friends who are in fact Italian, and direct from Italy, so I would say this recipe is very authentic. This is a no knead bread and is baked in a 9x13 pan. I made this on 15 May 2018, the very day I received this recipe. For the term I use, proofing, that is the same as rising.
Prep Time
10 minutes
Passive Time
3 1/2 hours for proofing
Prep Time
10 minutes
Passive Time
3 1/2 hours for proofing
Ingredients
Servings:
Instructions
  1. In a large mixing bowl, add the water, salt, sugar, and yeast, stir together then let sit on the counter for 5 minutes. While that is siting, measure out the 4 cups of flour into another large mixing bowl.
  2. To the yeast mixture, add just one cup of flour and mix that in, a sturdy spoon can be used for this whole process.
  3. Then add another cup of flour and mix, then another, then the last of the flour. The mixture will be a big sticky flour ball.
  4. Take the bowl the flour was in, wipe that out, then lightly spray with olive oil (I use a oil sprayer and olive oil), or lightly coat with butter, you just need to get the dough out of the bowl after proofing, Keep in mind, you are going to put the bread dough in this bowl to proof, you want to make it easy to get this out of this bowl. Roll out the sticky dough from the first mixing bowl to the lightly oiled/greased bowl.
  5. Cover the bowl with a dry towel and let proof (rise) for 3 hours. This photo is after 3 hours.
  6. Punch down the dough, lightly flour your hand for this.
  7. Roll out the dough into a 9x13 well buttered baking dish, and spread it out on bottom of the dish.
  8. Poke holes in the dough. In each hole, place a chunk of butter. Lightly salt the top.
  9. Cover with a damp cloth a proof until it has doubled. Preheat your oven to 180 C (350 F). Photo is after proofing. (Getting dark now so the ceiling light is on, hence the greenish tint.)
  10. Place in the oven and bake for 15 minutes, remove and smear softened butter all over the top. Then place back in the oven until golden brown. Remove the dish and place on a rack to cool.
Recipe Notes

Low cost.

Recipe provided by good friend, Patti Stone, and her recipe is here.
United States.

Apple Cake
Apple Cake
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This sounds really good and was provided by a good friend also living in Thailand, his words: "This cake is so moist and rich and perfect for any time of the year." Sounds like a great cake to me, on my to cook list!
Servings Prep Time
2 9 inch cakes 30 minutes
Cook Time
55 minutes
Servings Prep Time
2 9 inch cakes 30 minutes
Cook Time
55 minutes
Apple Cake
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This sounds really good and was provided by a good friend also living in Thailand, his words: "This cake is so moist and rich and perfect for any time of the year." Sounds like a great cake to me, on my to cook list!
Servings Prep Time
2 9 inch cakes 30 minutes
Cook Time
55 minutes
Servings Prep Time
2 9 inch cakes 30 minutes
Cook Time
55 minutes
Ingredients
Servings: 9 inch cakes
Instructions
  1. In a large mixing bowl, mix together the eggs, sugar, cinnamon, and oil.
  2. Preheat your oven to 180 C (350 F).
  3. Peel, core, and slice the apples. I use an apple corer/slicer, so peel an apple, use the corer/slicer, then slice each piece, add the pieces to the large mixing bowl and stir them in to prevent browning. Repeat for remaining apples.
  4. In another bowl, mix together the flour and baking soda. Slowly mix in the flour mixture into the large mixing bowl until the flour is well combined, highly recommended to use a large sturdy fork to do this.
  5. Pour the batter equally into two 9 inch round cake pans and bake for 55 minutes.
  6. Remove from the oven and allow to cool on a rack.
  7. To serve, place each cake on top of one another and serve with ice cream or whipped topping.
Recipe Notes

Low cost for a great sounding dessert.

Provided by friend, Kurt Hammerschmidt.
Thailand.

Pork Chops & Cabbage (Pressure Cooker)
Pork Chops & Cabbage (Pressure Cooker)
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This sounds really good, and as a bonus the chops and cabbage are cooked at the same time. On my to cook list. I will be using my stove top pressure cooker for this. Follow the safety precautions for your model of pressure cooker.
Servings Prep Time
4 servings 20 minutes
Cook Time
6 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
6 minutes
Pork Chops & Cabbage (Pressure Cooker)
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This sounds really good, and as a bonus the chops and cabbage are cooked at the same time. On my to cook list. I will be using my stove top pressure cooker for this. Follow the safety precautions for your model of pressure cooker.
Servings Prep Time
4 servings 20 minutes
Cook Time
6 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
6 minutes
Ingredients
Servings: servings
Instructions
  1. Season the chops on one side with the salt, pepper, and fennel. Set aside.
  2. Slice the cabbage in half from the top down through the core, make a cut to form a V and remove the core. Lay each piece cut side down and cut into 3/4 inch slices and separating some of the leaves. Set these aside.
  3. Heat the cooking oil in your pressure cooker, without the lid and when hot, brown the chops, two at a time, seasoned side down, until nicely browned. Remove chops from the cooker to a plate.
  4. Place the cabbage into the cooker, then place the chops on top, browned side up, overlapping as needed to get them all into the cooker. Any juices on the plate the chops were on, pour that into the cooker along with the chicken stock.
  5. Place the lid on the cooker and lock, add the weight (the jiggler), and turn the heat to high.
  6. When the jiggler starts moving and venting pressure, indicating full pressure, reduce heat to low or medium low to maintain pressure release, and start timing for 6 minutes.
  7. When 6 minutes have passed, remove from heat and allow a natural release of pressure. Once the cooker is no longer pressurized and safe to open, remove the weight first, then the lid.
  8. Remove the chops and cabbage to a serving dish, slotted spoon or tongs, leaving the liquid in the pan and cover with foil.
  9. With the lid off, bring the cooker to medium high heat and bring the liquid to a boil and whisk in the flour, scraping up any bits on the bottom, reduce heat and continue whisking until the gravy is thickened to your liking.
  10. Pour the gravy over the chops and cabbage, serve and enjoy.
Recipe Notes

I will price this next time I go to the city and pick up fresh pork chops at Tesco. For now I will say Fair cost per serving.

Adapted from an internet recipe.

Coq au Vin (Pressure Cooker)
Coq au Vin (Pressure Cooker)
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This is a classic French recipe changed to use a pressure cooker. However, I am going to prepare the mushrooms and potatoes separately (mushrooms will be sauteed, potatoes will be steamed). On my to cook list. I will be using my 9 1/2 quart stove top pressure cooker, if using an electric cooker, add a few minutes to the time on full pressure. Follow all the safety precautions for your model of pressure cooker.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
12 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
12 minutes
Coq au Vin (Pressure Cooker)
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This is a classic French recipe changed to use a pressure cooker. However, I am going to prepare the mushrooms and potatoes separately (mushrooms will be sauteed, potatoes will be steamed). On my to cook list. I will be using my 9 1/2 quart stove top pressure cooker, if using an electric cooker, add a few minutes to the time on full pressure. Follow all the safety precautions for your model of pressure cooker.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
12 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
12 minutes
Ingredients
Servings: servings
Instructions
  1. With the lid off your pressure cooker, heat the oil, when hot, brown the chicken, working in batches, set browned chicken aside.
  2. Add the bacon and onion to the cooker, browning the bacon, stir often to get a nice brown, then add the garlic and cook until just fragrant.
  3. Add the chicken back to the cooker and sprinkle on the flour and mix everything together.
  4. Add the wine then season as desired with salt and pepper and add the bay leaves.
  5. Place the lid on and lock, add the weight (jiggler), bring up the heat to high, when the jiggler starts to move and vent pressure, reduce the heat to low or medium low to maintain pressure release. Start timing for 12 minutes.
  6. While the chicken is cooking, add water to a saucepan and fit it with a steamer basket (or as I will do, use a rice cooker with a steamer basket). When you have good steam, add the potatoes and steam until fork tender. Skin on or off potatoes is up to you. Keep an eye on the time for the chicken.
  7. While the chicken is cooking, and potatoes steaming, heat a non stick skillet with a splash of olive oil and a tablespoon of butter if you like, when hot, add the mushrooms and saute until they have released their moisture and starting to brown. Keep an eye on the time for the chicken.
  8. When 12 minutes are up for the chicken, turn off the heat and move to an unused burner and allow a natural pressure release, about 10 to 15 minutes.
  9. When the potatoes are fork tender, remove from the steamer. When the mushrooms are starting to brown, remove the skillet from heat.
  10. When it is safe to open the pressure cooker, meaning it has vented to atmosphere and no pressure remains inside, open and remove chicken to a large serving tray, arrange potatoes and mushrooms around the chicken, sprinkle with chopped parsley and serve.
Recipe Notes

Chicken will cost about 52 Baht/kilo for quarters. For 4 servings, this is about 41 cents per serving. Great value.

Adapted from an internet recipe.

Beef Stew (Pressure Cooker)
Beef Stew (Pressure Cooker)
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This sounds really good, you can prepare all of this in your pressure cooker with the starting steps keeping the lid off. Your pressure cooker is essentially a heavy duty pot, use it as such and make your life a little easier. I will use my 9 1/2 quart stove top pressure cooker for this. On my to cook list.
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
8 minutes 20 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
8 minutes 20 minutes
Beef Stew (Pressure Cooker)
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This sounds really good, you can prepare all of this in your pressure cooker with the starting steps keeping the lid off. Your pressure cooker is essentially a heavy duty pot, use it as such and make your life a little easier. I will use my 9 1/2 quart stove top pressure cooker for this. On my to cook list.
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
8 minutes 20 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
8 minutes 20 minutes
Ingredients
Servings: servings
Instructions
  1. Place the flour in a zip lock bag, working in batches, coat the beef with flour and shake off excess.
  2. Without using the lid, heat the oil in pressure cooker on medium heat, when hot add the onion and beef, season with salt and pepper to your liking. Brown the beef, and when the onion is translucent, about 5 minutes or so, remove the beef from the cooker.
  3. Now add the beef stock, garlic, bay leaf, parsley, and basil, stir to mix.
  4. Place the steamer rack if your cooker has one (it is not required), then layer the potatoes, carrots, and finally the beef, season again with salt and pepper to taste.
  5. Place the lid on the cooker and lock in place, add the weight on top and bring the heat up to high. Once the weight (jiggler) is moving and venting pressure, you are at full pressure, reduce the heat to low or medium low to maintain pressure venting and the jiggler moving. Start your timer for 8 minutes.
  6. When 8 minutes have passed, turn off the heat and place the cooker on an unused burner to release pressure naturally, about 10-15 minutes.
  7. When safe to open the cooker, remove the meat and vegetables to a serving bowl and pour the liquid from the pot over the meat and vegetables.
  8. Serve and enjoy.
Recipe Notes

I will price this when I get some more beef. For now I will say fair cost as it depends where you source the beef from.

Adapted from an internet recipe.