Homemade Noodles II

Homemade Noodles II
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This recipe comes from a good friend, and is another way to make fresh noodles, highly recommended! I will be making these soon and may very well be another item I do not need to go to the city for. On my to make list soon!
Servings Prep Time
1 batch for a soup 15 minutes
Cook Time
10 minutes
Servings Prep Time
1 batch for a soup 15 minutes
Cook Time
10 minutes
Homemade Noodles II
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This recipe comes from a good friend, and is another way to make fresh noodles, highly recommended! I will be making these soon and may very well be another item I do not need to go to the city for. On my to make list soon!
Servings Prep Time
1 batch for a soup 15 minutes
Cook Time
10 minutes
Servings Prep Time
1 batch for a soup 15 minutes
Cook Time
10 minutes
Ingredients
Servings: batch for a soup
Instructions
  1. In a small bowl, add the egg, milk, and salt. and whisk together.
  2. In a mixing bowl, mix together the flour and baking powder, add the egg mixture and mix to form into a ball.
  3. Turn out to a lightly floured surface and knead for about 3 minutes. No worries about over kneading. Let the dough rest for a few minutes.
  4. Roll out the dough on a floured surface as thin as you like then cut with a pizza or pasta cutter to widths you desire.
  5. Hang to air dry or cook in boiling water for 10 minutes. If making thicker noodles, you may need to cook a minute or more two.
  6. For air dried noodles, once dry, store in an air tight container in the fridge for up to a week or freeze for up to 6 months.
  7. Use noodles in a soup, casserole, etc.
Recipe Notes

Low cost.

Recipe and photo provided courtesy of good friend, Kelly Montana Hawk of Tying One On With Kelly (and apron of course) and the original recipe is here.
United States.

Chicken & Dumpling Casserole II

Chicken & Dumpling Casserole II
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Sounds very good! On the to cook list for sure. I love a good casserole, and chicken, win win. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
35-45 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
35-45 minutes
Chicken & Dumpling Casserole II
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Sounds very good! On the to cook list for sure. I love a good casserole, and chicken, win win. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
35-45 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
35-45 minutes
Ingredients
Servings: servings
Instructions
  1. For the chicken, economical way is to use quarters, separated, about 6 to 8 cover with about 2 inches of water (any extra chicken after this, freeze and use in another recipe). Boil them up in large pot. Optional, to make a really good broth and juicy chicken, add Trinity (an onion, celery, and a carrot, all roughly chopped). Allow to cool to room temp, remove skin and bones (good dinner for your dog) and roughly chop the chicken. Stain the broth, measure out 2 cups for this recipe, put the rest in a jar and cover and place in your fridge for the next recipe.
  2. Preheat your oven to 200 C. Add the butte to a 9x13 baking dish and put in the oven while it is heating, remove the dish when the butter is melted, see, you just saved yourself a small sauce pan to wash.
  3. Remove dish from the oven and place the chopped chicken in the dish. In a mixing bowl, whisk together the flour, milk, salt, and baking powder, pour this over the chicken in the dish but do not stir or mix in, think of this as a chicken cobbler.
  4. Same mixing bowl, mix together the soup and chicken broth you made, pour this over the casserole, but once again, do not stir or mix in.
  5. Bake uncovered for 35 to 45 minutes, done will be indicated by a nicely browned top and bubbling on the edges.
  6. Remove from oven and let rest for 5 minutes, serve, and enjoy.
Recipe Notes

I will state go with 1 kilo of chicken, cost for that would be about 70 Baht. Go a heavy handed with the chicken for 90 Baht, no one will complain. For 6 servings, this is about 45 cents per serving.

Shortcut: Condensed Cream of Chicken Soup.

This recipe for Chicken & Dumpling Casserole is from Veronica's Cornucopia.
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.

 

Classic Chicken and Dumplings II

Classic Chicken and Dumplings II
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Sounds like a great variant to Chicken and Dumplings. On my to cook list.
Servings Prep Time
8-10 servings 20 minutes
Cook Time
2 1/2 hours
Servings Prep Time
8-10 servings 20 minutes
Cook Time
2 1/2 hours
Classic Chicken and Dumplings II
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Sounds like a great variant to Chicken and Dumplings. On my to cook list.
Servings Prep Time
8-10 servings 20 minutes
Cook Time
2 1/2 hours
Servings Prep Time
8-10 servings 20 minutes
Cook Time
2 1/2 hours
Ingredients
For the Dumplings
Servings: servings
Instructions
  1. Add the chicken pieces, celery, carrots, onion, salt, and pepper in a pot and add enough water to cover chicken. Bring to a boil then reduce heat to a simmer for 1 hour or until the chicken is cooked through. There, you just made chicken broth and cooked the chicken.
  2. Remove the pot from heat and let cool, THEN remove the chicken with a slotted spoon to a plate and remove the skin and bones (makes for juicy chicken), skin and bones, great treat for your dog. Return the meat to the pot, taste for salt and adjust as needed. Return the soup to a simmer.
  3. Mix the dumpling ingredients together and mix to form a stiff ball, drop by tablespoons into simmering soup, cover and simmer for 15 to 20 minutes.
  4. Serve with bread and a salad for a complete meal.
Recipe Notes

For the chicken, go with 2 kilos, about 140 Baht. I myself will go with legs and thighs, skin on bones in to make the broth. For 8 servings, this is about 52 cents per serving.

Variants: Where do I begin. 1. Make a slurry of cornstarch and cold water, stir that in will thicken this. 2. Think pasta, egg noodles would be perfect, but even macaroni would be good in this. 3. If using a heatproof pot, place the pot under your broiler for a few minutes at the end to brown up the dumplings.

Adapted from an internet recipe.

Beer Battered Green Chile Strips

Beer Battered Green Chile Strips
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No Hatch Green Chilies where I live so I will go with a large green chili variety available in Tesco. The dipping sauce for this sounds wonderful as well.
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Beer Battered Green Chile Strips
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No Hatch Green Chilies where I live so I will go with a large green chili variety available in Tesco. The dipping sauce for this sounds wonderful as well.
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Ingredients
For the Chili Strips
For the Dipping Sauce
Servings: servings
Instructions
For the Dipping Sauce
  1. Mix all the Dipping Sauce ingredients in a small bowl, refrigerate until use.
For the Chili Strips
  1. Prepare the chilies first, roast, then remove the skins, seeds, and stems. Cutting lengthwise, cut as many 1/4 inch strips from the chilies, set aside.
  2. In a large deep pan heat the oil to hot but not smoking. While the oil is heating, prepare a plate with paper towels as a place to drain the chili strips on when removed from the oil.
  3. Pour beer, flour, baking powder, salt as desired, and pepper in a medium size mixing bowl and whisk well until there are no more lumps in the batter.
  4. When the oil is hot, working in batches, dredge the chili strips in the batter and fry in the oil until golden brown, remove to the paper towel lined plate to drain, repeat for remaining batches.
  5. Serve with the dipping sauce.
Recipe Notes

Low cost.

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

English Muffin Bread (Bread Machine)

English Muffin Bread (Bread Machine)
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This comes from the King Arthur Flour website, and I will take their word on this, it does have good reviews. Their link is in the Recipe Notes section. I like English Muffins, and this toasted, screams of ham, egg, and cheese. I made this on 19 Oct 2017, mild taste similar to that of an English muffin when toasted, overall, not a bad recipe.
Servings Prep Time
1 loaf, 750 grams 5 minutes
Cook Time
1-1 1/2 hours
Servings Prep Time
1 loaf, 750 grams 5 minutes
Cook Time
1-1 1/2 hours
English Muffin Bread (Bread Machine)
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Rating: 5
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This comes from the King Arthur Flour website, and I will take their word on this, it does have good reviews. Their link is in the Recipe Notes section. I like English Muffins, and this toasted, screams of ham, egg, and cheese. I made this on 19 Oct 2017, mild taste similar to that of an English muffin when toasted, overall, not a bad recipe.
Servings Prep Time
1 loaf, 750 grams 5 minutes
Cook Time
1-1 1/2 hours
Servings Prep Time
1 loaf, 750 grams 5 minutes
Cook Time
1-1 1/2 hours
Ingredients
Servings: loaf, 750 grams
Instructions
  1. Place all of the ingredients into your bread machine in the order listed. Use the smaller amount of water in the summer, or during humid conditions; use the larger amount of water in winter, or if you're in a dry climate.
  2. Set your bread machine for basic white bread, 750 gram loaf, light crust. Midway through the second kneading cycle, check the dough; it should be soft, smooth and slightly sticky. Adjust the dough consistency with additional flour or water, if needed.
  3. If you would like a true English muffin effect, remove the dough after either the final kneading or before the final rise and roll it in cornmeal, and place it back in the machine to rise and bake, this is totally optional.
  4. After the baking cycle, remove the bread to a rack and allow to cool.
  5. Slice, toast, and use as you would for English muffins.
Recipe Notes

Low cost.

From the King Arthur Flour Company and the original recipe is here.

Traditional New Mexico Sopaipillas

Traditional New Mexico Sopaipillas
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These sound real good, these get hollow when you fry them, perfect for butter and honey.
Servings Prep Time
4 dozen sopapillas 30 minutes
Cook Time
15-20 minutes
Servings Prep Time
4 dozen sopapillas 30 minutes
Cook Time
15-20 minutes
Traditional New Mexico Sopaipillas
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These sound real good, these get hollow when you fry them, perfect for butter and honey.
Servings Prep Time
4 dozen sopapillas 30 minutes
Cook Time
15-20 minutes
Servings Prep Time
4 dozen sopapillas 30 minutes
Cook Time
15-20 minutes
Ingredients
Servings: dozen sopapillas
Instructions
  1. Combine dry ingredients in a medium-sized mixing bowl and cut in shortening.
  2. Make a well in the center of the dry ingredients. Add water to dry ingredients and work into the dough.
  3. Knead dough until smooth, cover, and set aside for 20 minutes.
  4. Heat 2 inches of shortening in a heavy pan at high heat, about 205 C is what you are looking for.
  5. Roll dough to a 1/8 inch thickness on a lightly floured board. Cut dough into 4 inch squares and fry until golden on both sides, turning once. If shortening is hot enough, the sopaipillas will puff and become hollow shortly after being placed in the shortening. If you can’t get them to rise, try spooning the hot oil over the top of them.
  6. Drain on paper towels. Serve as a side or at the end of a Mexican meal, have butter and honey available as well.
Recipe Notes

Low cost.

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

Homemade Vietnamese Sausage

Homemade Vietnamese Sausage
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This is a recipe to make Cha Lua, or Vietnamese Sausage. so for viewers that may not have this product available, now you can make it. This recipe does require a food processor as well.
Servings
4-6 servings
Servings
4-6 servings
Homemade Vietnamese Sausage
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This is a recipe to make Cha Lua, or Vietnamese Sausage. so for viewers that may not have this product available, now you can make it. This recipe does require a food processor as well.
Servings
4-6 servings
Servings
4-6 servings
Ingredients
Servings: servings
Instructions
  1. Place meat in food processor and add the fish sauce, salt, sugar, pepper, garlic and onion powders. Pulse until fully incorporated and is pasty in texture.
  2. Add the baking powder and flour to the warm water (do not prep this mixture until just before you are ready to add it to the meat mixture).
  3. Pour the wet mixture into the meat mixture, and process for 30 seconds. Place the meat mixture in a medium bowl, cover, and place in fridge for overnight.
  4. The next day, remove the meat from the fridge, and divide into two loaves.
  5. Wrap each loaf tightly with foil, repeat with another layer of foil. Twist the ends tightly and tie with kitchen string.
  6. Steam the loaves for 30-45 minutes.
  7. Remove the foil, slice, and enjoy. Mashed potatoes and gravy and a vegetable would be good sides.
Recipe Notes

For pork, this will run about 110 to 140 Baht/kilo for lean pork. For 1 1/4 kilo I will figure this as 175 Baht, for 4 servings, this is about $1.30 per serving.

Adapted from an internet recipe.

Baked Chicken Wings

Baked Chicken Wings
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I like chicken wings, and I like easy, these sound like the fit the bill perfectly.
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Baked Chicken Wings
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I like chicken wings, and I like easy, these sound like the fit the bill perfectly.
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 220 C. Separate the wings into drumettes and middle sections, boil the wing tips in a pot of water to make some stock for future use and the tips make a good snack for your dog as well.
  2. Dry the wing pieces chicken thoroughly with paper towels and place in a medium bowl, add the olive oil and toss to coat. Season with salt, pepper, garlic powder, and baking powder. Mix well.
  3. Line baking sheets with foil and grease with additional olive oil and spread chicken in a single layer. Bake for 20 minutes, then broil, or use the top coil for a counter top oven, until golden brown, 7 to 10 minutes. Serve with rice and a vegetable for a complete meal.
Recipe Notes

Chicken wings will cost about 135 Baht/1 1/2 kilos. For 4 servings, this is about 99 cents per serving.

Adapted from an internet recipe.

Old Fashioned Chicken Wings

Old Fashioned Chicken Wings
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Not 'old fashioned' like regular wings, the sauce here is based on the cocktail, Old Fashioned. Sounds like a great sauce for chicken wings. Serve as an appetizer or a main dish with sides such as coleslaw and corn on the cob.
Servings Prep Time
2-3 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
2-3 servings 10 minutes
Cook Time
1 hour
Old Fashioned Chicken Wings
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Not 'old fashioned' like regular wings, the sauce here is based on the cocktail, Old Fashioned. Sounds like a great sauce for chicken wings. Serve as an appetizer or a main dish with sides such as coleslaw and corn on the cob.
Servings Prep Time
2-3 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
2-3 servings 10 minutes
Cook Time
1 hour
Ingredients
For the Wings
For the Sauce
Servings: servings
Instructions
For the Wings
  1. Preheat oven to 220 C. Prepare a parchment lined or foil lined baking tray with a baking rack on top.
  2. Use paper towels to thoroughly pat dry the chickens wings. In a bowl, mix together the baking powder, salt, and pepper. Add chicken wings and fully coat with the mixture.
  3. Place wings across the baking rack, without overlapping. Bake for 30 minutes. Remove from oven, flip over the wings, and bake again for another 30 minutes, or until fully cooked and golden.
For the Sauce
  1. In a pan, combine all ingredients except orange zest. Reduce on medium heat until thickened. Toss with wings. Top with orange zest.
Recipe Notes

Wing prices can vary from 90 Baht/kilo for whole wings, 80 Baht/kilo for drumettes, and 125 Baht/kilo for middle wing sections. I like the drumettes as they have more meat on them, I will price this on 80 Baht. For 2 servings, this is about $1.17. I would assume this could be 4 servings if served with a side of slaw and some corn on the cob, for about 59 cents per serving.

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