Italian Pasta Salad
Italian Pasta Salad
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This is a base recipe that you can tailor every time you make this so it is never the same. This is a make ahead salad, meaning you make this the day before, then chill it overnight, allowing the flavors to blend. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 20-30 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 20-30 minutes
Cook Time
15 minutes
Italian Pasta Salad
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This is a base recipe that you can tailor every time you make this so it is never the same. This is a make ahead salad, meaning you make this the day before, then chill it overnight, allowing the flavors to blend. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 20-30 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 20-30 minutes
Cook Time
15 minutes
Ingredients
Customize the Salad with:
Servings: servings
Instructions
  1. Cook the pasta in a pot of boiling, salted water, until tender. Over cooked by a minute or two is preferred. For pasta salads, just tender pasta is not desired, since the pasta is not being cooked further in a sauce, you want well cooked pasta. Drain the pasta and rinse under cold water to stop the cooking process. Place the pasta in a large mixing bowl.
  2. While the pasta is cooking, mix together the vinegar and sugar.
  3. Add the vinegar mixture and Italian seasoning to the pasta and mix well to coat all the pasta and distribute the seasoning. Let the pasta cool.
  4. Once the pasta is cooled, mix in the onion and olives and mix well.
  5. Cover and place in the fridge overnight.
  6. Now the base recipe is ready. This can be served as is, or dressed up as you desire. Add any of the Customize ingredients as you desire to change this salad each time you make it.
Recipe Notes

The base recipe is low cost, depending on other added items, that will increase the per serving, but certainly not over $1 per serving 🙂

Adapted from an internet recipe.

Chicken Adobo (Pressure Cooker)
Chicken Adobo (Pressure Cooker)
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This recipes comes from a good friend in Thailand, and it is very good. the vinegar used is a good combination, but I think when I make this again, I will play around the they types of vinegar. This is a pressure cooker recipe and I will verify use my large 9 liter (9 1/2 quart) stove top model. Follow the safety precautions for your model of pressure cooker at all times.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
8 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
8 minutes
Chicken Adobo (Pressure Cooker)
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Rating: 5
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This recipes comes from a good friend in Thailand, and it is very good. the vinegar used is a good combination, but I think when I make this again, I will play around the they types of vinegar. This is a pressure cooker recipe and I will verify use my large 9 liter (9 1/2 quart) stove top model. Follow the safety precautions for your model of pressure cooker at all times.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
8 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
8 minutes
Ingredients
Servings: servings
Instructions
  1. Place your pressure cooker, no lid used yet, on medium high heat and heat the oil, when hot, lightly brown the chicken, you are not looking to cook through, just brown it on both sides.
  2. Remove the chicken and cook in batches if needed until all are browned. When taking the chicken out, any pieces stuck to the bottom, no worries, just loosen them up when making the sauce.
  3. Add the onion and saute until starting to soften, then add the garlic and saute for another minute until fragrant.
  4. Add the soy sauce, both vinegars, bay leaves, peppercorns, and brown sugar.
  5. Bring to a simmer then add the chicken back to the pot.
  6. Place the lid on the pot and lock that and add the weight (jiggler), turn heat to high and bring to high pressure, when the jiggler starts to move, indicating full pressure, reduce the heat to low or medium low to keep the jiggler still moving and venting pressure.
  7. Start timing for 8 minutes. When 8 minutes have passed, turn off the heat and carefully move the cooker to an unused burner and allow the pressure to release naturally, about 10-15 minutes.
  8. When you have indication of zero pressure in the cooker (for my stove top model there is a pin that will drop), remove the jiggler, then open the lid.
  9. Remove the chicken with a slotted spoon to a serving plate. Tender and juicy chicken adobo, but we are not done yet 🙂
  10. Place the cooker, without the lid, back on medium high heat, stir often and reduce the sauce to thicken it.
  11. Spoon sauce over the chicken and serve. If having white rice as a side dish, spoon some sauce over the rice as well. Enjoy.
Recipe Notes

Go with about 105 Baht for 4-5 quarters (2 kilos, 4 lbs). For 4 servings this is about 80 cents per serving.

Inspired by good friend, Ryan Gou.
Thailand.

Quail Eggs in Soy Sauce II
Quail Eggs in Soy Sauce II
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This is an American rendition of soy sauce eggs, more like a pickled egg in way, but sounds like these would be great in a salad or as appetizers or snacks. On my to cook list. I will update the servings, prep, and cook times after I have made this. My goal is to make two pint jars. Link to the shortcut is listed in the Recipe Notes section.
Quail Eggs in Soy Sauce II
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This is an American rendition of soy sauce eggs, more like a pickled egg in way, but sounds like these would be great in a salad or as appetizers or snacks. On my to cook list. I will update the servings, prep, and cook times after I have made this. My goal is to make two pint jars. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
Servings:
Instructions
  1. In a pot, add the soy sauce, vinegars, garlic, brown sugar, and salt. Bring to a boil, stir, and boil for 3 minutes. Remove from heat and allow to cool to room temp.
  2. If using fresh hard boiled quail eggs, get them peeled, rinsed, and place in the mason jars. If using canned eggs, drain, rinse (they are already peeled), and place in the mason jars.
  3. Add 1 chili (both halves) to each jar. Place a wedge or two of onion in each jar.
  4. Pour the cooled brine into each jar, pack in more eggs as needed and push them down into the liquid so they are covered. Place lids on the jars and set in the fridge for 3 to 5 days, then the eggs are ready to be enjoyed.
Recipe Notes

Low cost.

Shortcut: Perfect Hard Boiled Quail Eggs.

Adapted from an internet recipe.

Marinated Cherry Tomato Salad
Marinated Cherry Tomato Salad
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This sounds really good and comes from a very good friend in the US.
Servings Prep Time
4-6 servings as a side 10 minutes
Passive Time
2-8 hours
Servings Prep Time
4-6 servings as a side 10 minutes
Passive Time
2-8 hours
Marinated Cherry Tomato Salad
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This sounds really good and comes from a very good friend in the US.
Servings Prep Time
4-6 servings as a side 10 minutes
Passive Time
2-8 hours
Servings Prep Time
4-6 servings as a side 10 minutes
Passive Time
2-8 hours
Ingredients
Servings: servings as a side
Instructions
  1. In a small bowl, add everything except the tomatoes, whisk until combined to make the dressing.
  2. Add tomatoes to a large mixing bowl, add the dressing and gently toss to coat. Cover and place in the fridge for at least 2 hours or up to 8 hours before serving.
  3. Serve as a side with your favorite main dish like chicken or fish.
Recipe Notes

Low cost.

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

Deviled Egg Salad
Deviled Egg Salad
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Sounds absolutely wonderful, on my to cook list.
Servings Prep Time
4-6 servings 10 minutes
Passive Time
1-2 hours
Servings Prep Time
4-6 servings 10 minutes
Passive Time
1-2 hours
Deviled Egg Salad
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Sounds absolutely wonderful, on my to cook list.
Servings Prep Time
4-6 servings 10 minutes
Passive Time
1-2 hours
Servings Prep Time
4-6 servings 10 minutes
Passive Time
1-2 hours
Ingredients
Servings: servings
Instructions
  1. Place the prepared eggs, spring onion, celery, and bell pepper in a large mixing bowl and toss together.
  2. In a small bowl, mix together the mayo, mustard, Tabasco sauce, and the vinegar.
  3. Stir the dressing into the egg and veggies and season with paprika, salt, and pepper to taste. Refrigerate for several hours to chill it fully before serving.
Recipe Notes

Low cost.

This recipe for Deviled Egg Salad is from Simply Recipes.

Sweet Pickle Relish
Sweet Pickle Relish
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Somethings in Thailand are nearly impossible to find or are overpriced for imports, so the next best thing, make from scratch. This sounds like a great sweet pickle relish and I look forward to making this, and tasting it 😉
Servings Prep Time
1 quart 30 minutes
Cook Time Passive Time
10-15 minutes 30 minutes
Servings Prep Time
1 quart 30 minutes
Cook Time Passive Time
10-15 minutes 30 minutes
Sweet Pickle Relish
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Somethings in Thailand are nearly impossible to find or are overpriced for imports, so the next best thing, make from scratch. This sounds like a great sweet pickle relish and I look forward to making this, and tasting it 😉
Servings Prep Time
1 quart 30 minutes
Cook Time Passive Time
10-15 minutes 30 minutes
Servings Prep Time
1 quart 30 minutes
Cook Time Passive Time
10-15 minutes 30 minutes
Ingredients
For the Veggies
For the Brine
Servings: quart
Instructions
  1. Prep all the vegetables, how fine you dice them is your preference. Place the veggies in a strainer over a bowl, mix the veggies as you sprinkle in the salt. The purpose of the salt is to remove the water from the veggies and keep them crisp. Let the veggies sit for 30 minutes to an hour.
  2. Rinse the veggies in fresh water and kind of squeeze them dry of any water, be gentle, don't squash everything, just most of the water out of them, then spread them out on paper towels to remove any remaining water.
  3. In a medium sauce pan, add all the brine ingredients and bring to a simmer. Let the brine simmer for 10-15 minutes.
  4. While the brine is simmering, pack the veggies into a warmed Mason quart jar leaving about 1 inch of space at the top.
  5. Remove the brine from heat and carefully pour into the quart jar, covering the veggies by an inch or so. Use a knife and poke into the veggies to release any air trapped.
  6. Set the jar aside to cool to room temp. When the jar is cooled, place the lid and ring on and place in the fridge.
  7. Chill in the fridge overnight before first use. Store in the fridge and use within 2-3 weeks.
  8. Use as a topping on burgers, hot dogs, added to potato or pasta salads, etc.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Fridge Bread & Butter Pickles
Fridge Bread & Butter Pickles
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Rating: 5
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I love bread and butter pickles and when I was growing up, my Mom and Grandmother made them a lot during the summer months. I just found this recipe and I will be trying it soon! This is NOT a canning recipe and is NOT recommended to can this, this is a make and place in the fridge recipe. I made these on 22 May 2018, delicious!
Servings Prep Time
1 quart 3 hours
Cook Time Passive Time
5 minutes 24 hours
Servings Prep Time
1 quart 3 hours
Cook Time Passive Time
5 minutes 24 hours
Fridge Bread & Butter Pickles
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Rating: 5
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I love bread and butter pickles and when I was growing up, my Mom and Grandmother made them a lot during the summer months. I just found this recipe and I will be trying it soon! This is NOT a canning recipe and is NOT recommended to can this, this is a make and place in the fridge recipe. I made these on 22 May 2018, delicious!
Servings Prep Time
1 quart 3 hours
Cook Time Passive Time
5 minutes 24 hours
Servings Prep Time
1 quart 3 hours
Cook Time Passive Time
5 minutes 24 hours
Ingredients
Servings: quart
Instructions
  1. In a large shallow bowl, add the cucumber slices and onion slices.
  2. Add the salt, toss together. Cover and place in the fridge for 1-1 1/2 hours.
  3. When the cucumbers are ready, add to a colander and rinse well. Drain the cucumbers well, there you just removed excess moisture from the cucumber slices to provide a good crisp cucumber slice.
  4. Add the drained cucumbers to a heat proof bowl this time, or to a quart jar.
  5. In a medium sauce pan, add the vinegars, sugars, mustard and celery seeds, and finally the turmeric. Stir together then and bring mixture to a simmer on medium heat. Stir until the sugars are dissolved.
  6. Pour the hot mixture over the cucumber and onion mixture, let set at room temp until cooled, cover and place in the fridge for 24 hours.
  7. The bread and butter pickles are ready now to be enjoyed. Can be stored in the fridge for up to 1 month as long as they are covered airtight.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Ham Loaf
Ham Loaf
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This sounds interesting, next time in the city, if I get over to Makro I will pick up some ham to make this with.
Servings Prep Time
8 servings 10 minutes
Cook Time
90 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
90 minutes
Ham Loaf
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This sounds interesting, next time in the city, if I get over to Makro I will pick up some ham to make this with.
Servings Prep Time
8 servings 10 minutes
Cook Time
90 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
90 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C (350 F) and lightly grease a 9x13 baking dish.
  2. In a large mixing bowl, add the pork, ham, eggs, bread crumbs, milk, salt, and pepper. Mix together well then place into the prepared baking dish and shape into a loaf.
  3. Bake for 90 minutes.
  4. While the ham loaf is baking, go ahead and mix together the topping. In a bowl, add the brown sugar, mustard, and vinegar and mix well. During the last 15 minutes of baking, pour the topping over the loaf and continue baking for the remainder of the time.
  5. Remove from the oven and let rest for 5 minutes before slicing, serve.
Recipe Notes

I will price this next time I pick up some ham in the city. I will say high cost for now.

Adapted from an internet recipe.

Lentil & Potato Stew
Lentil & Potato Stew
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Sounds good, I have not had lentils yet, so I need to change this. On my to cook list.
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Lentil & Potato Stew
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Sounds good, I have not had lentils yet, so I need to change this. On my to cook list.
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Ingredients
Servings: servings
Instructions
  1. Heat the oil in a large pot with the oil, then add the onion cook until softened, the add the potatoes and carrots and cook for 5 minutes to just brown them.
  2. Add the garlic and rosemary until fragrant then the salt, pepper, cayenne, and paprika and stir to combine the flavors for 30 seconds to a minute.
  3. Add the vinegar and water and stir, bring to a boil and add the lentils and reduce to a simmer, simmer for 25 to 30 minutes, or until the potatoes and carrot is tender and the lentils are tender.
  4. Remove from heat and stir in the honey, mustard, thyme, and greens. When the greens are wilted and hot, serve.
Recipe Notes

I will price this when I can find dried lentils here, for now I will say low cost.

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

Sweet & Sour Dipping Sauce
Sweet & Sour Dipping Sauce
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Votes: 1
Rating: 5
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Sounds good, and easy, common ingredients.
Prep Time
5 minutes
Cook Time
3-5 minutes
Prep Time
5 minutes
Cook Time
3-5 minutes
Sweet & Sour Dipping Sauce
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Votes: 1
Rating: 5
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Sounds good, and easy, common ingredients.
Prep Time
5 minutes
Cook Time
3-5 minutes
Prep Time
5 minutes
Cook Time
3-5 minutes
Ingredients
Servings:
Instructions
  1. Add all the ingredients to a sauce pan on medium heat and whisk to combine, simmer and stir often until sauce thickens to your liking. Taste and adjust sugar to your liking.
  2. Remove from heat and let cool, sauce is ready.
Recipe Notes

Low cost.

Used in Recipe Listed on this Site:
Spring Rolls aka Lumpia, Made it, GO-TO recipe.

Adapted from an internet recipe.