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.

Pork or Beef Bone Broth (Pressure Cooker)
Pork or Beef Bone Broth (Pressure Cooker)
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There is three aspects to this, the traditional trinity, holy trinity, and an Asian flavor, all will be described. Pork or beef bones you can use are cooked, as from ribs, pork chops, steaks, roasts, or fresh from Tesco, which sells pork and beef bones for specifically making bone broth. Using chicken bones is listed as a shortcut as the time is different, and is written as using whole chicken carcasses instead of leftover bones from cooking. Variants in the Recipe Notes section will describe information on using combinations of different bones. I will be using my large 9 liter (9 1/2 quart) stove top pressure cooker. Follow all safety precautions for your model of pressure cooker.
Servings Prep Time
2 quarts broth 5 minutes
Cook Time
60 minutes
Servings Prep Time
2 quarts broth 5 minutes
Cook Time
60 minutes
Pork or Beef Bone Broth (Pressure Cooker)
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There is three aspects to this, the traditional trinity, holy trinity, and an Asian flavor, all will be described. Pork or beef bones you can use are cooked, as from ribs, pork chops, steaks, roasts, or fresh from Tesco, which sells pork and beef bones for specifically making bone broth. Using chicken bones is listed as a shortcut as the time is different, and is written as using whole chicken carcasses instead of leftover bones from cooking. Variants in the Recipe Notes section will describe information on using combinations of different bones. I will be using my large 9 liter (9 1/2 quart) stove top pressure cooker. Follow all safety precautions for your model of pressure cooker.
Servings Prep Time
2 quarts broth 5 minutes
Cook Time
60 minutes
Servings Prep Time
2 quarts broth 5 minutes
Cook Time
60 minutes
Ingredients
For Seasoning, pick just one group to use
Trinity
Holy Trinity (for the Cajuns)
Asian
  • 3-4 spring onions chopped, white and green parts
  • 1 thumb fresh ginger as long as your thumb, sliced, no need to peel
  • 2-3 cloves garlic optional, smashed and peeled
Servings: quarts broth
Instructions
  1. For the cooked bones, save each, pork or beef, in separate gallon size zip lock bags and place in the freezer until you have a gallon bag full. Another option is to use fresh pork or beef bones, they are available at Tesco in Thailand, I will determine what the weight of fresh bones is to a gallon bag.
  2. Once you have the gallon size bag of bones, place them in your pressure cooker, frozen bones are ok, no need to thaw them.
  3. Add the seasoning of your choice to the pressure cooker; Trinity, Holy Trinity, or Asian. Only use one type if this is your first go at this.
  4. Add water to the pot to just cover the bones, start with pouring in 2 quarts of water, if there is bones sticking out of the water, rearrange bones or if already packed in there well, just add more to just cover them. Keep in mind the 2/3 full pot rule with your size of pressure cooker.
  5. Place the lid on the pressure cooker and lock, place the weight, the jiggler, on the lid, place on high heat.
  6. When the jiggler starts to move and vent pressure, start your timer for 60 minutes, and reduce heat to low or medium low heat to maintain the jiggler moving and pressure releasing.
  7. When 60 minutes have passed, turn off the heat and move to an unused burner. Allow a natural release of pressure. Keep in mind, the more water you have in the pot, it takes longer to come up to pressure, and takes longer to release pressure.
  8. Once you have indications that there is zero pressure in the cooker, Open the lid.
  9. Allow the broth to cool slightly, then pour through a cheesecloth lined strainer. Discard the bones and seasonings used.
  10. Pour the broth into quart jars if you plan on using within 3-5 days and place in the fridge when cooled to room temp. If wanting to use later, pour into ice cube trays and freeze for up to 3 months.
Recipe Notes

Low to zero cost.

Note about the bones: If using cooked bones, such as ribs, chops, steaks, roasts, those bones are already cut. If using fresh bones from Tesco or a local butcher, ask them to cut the whole bones for you into 2-4 pieces. If a shop cannot cut the bones you have 3 choices. 1. If you happen to have a meat saw at your disposal, use that. 2. Use a hacksaw with a new and sterilized blade. 3. Wrap the bones in cheesecloth and apply a few liberal blows with a hammer.

Shortcut: Chicken Stock (Pressure Cooker).

Variants: You ever go to a Chinese, Japanese, Vietnamese, or Thai noddles shop and find they have the best tasting broth with the noodles? Here's why, they use different combinations of bones to make the broth. Chicken, duck, and turkey bones have different flavors. 1. Try a combination of beef + one or two chicken bones. 2. Try a variation with pork + one or two chicken bones. 3. Try those combinations with duck and turkey bones.

Quick Chicken Broth (Pressure Cooker)
Quick Chicken Broth (Pressure Cooker)
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Many recipes call for boiled chicken, shredded or diced, here is a way to make both the chicken, and as a bonus, chicken broth. I call this Quick Chicken Broth as we are only going to cook the chicken needed for another dish, but with the celery, carrot, onion, and peppercorns = quick broth = juicy and flavorful chicken, win win.
Servings Prep Time
2 quarts 5 minutes
Cook Time
7 minutes
Servings Prep Time
2 quarts 5 minutes
Cook Time
7 minutes
Quick Chicken Broth (Pressure Cooker)
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Many recipes call for boiled chicken, shredded or diced, here is a way to make both the chicken, and as a bonus, chicken broth. I call this Quick Chicken Broth as we are only going to cook the chicken needed for another dish, but with the celery, carrot, onion, and peppercorns = quick broth = juicy and flavorful chicken, win win.
Servings Prep Time
2 quarts 5 minutes
Cook Time
7 minutes
Servings Prep Time
2 quarts 5 minutes
Cook Time
7 minutes
Ingredients
Servings: quarts
Instructions
  1. If using chicken quarters, separate them into legs and thighs. Add the chicken to your pressure cooker.
  2. Chop the vegetable and add to the pot.
  3. Add the water to the pot.
  4. Place the lid on the pressure cooker and lock that, add the weight (jiggler) to the top, and turn on the heat to high. (Keep in mind, with a lot of water, it takes longer to come up to pressure, and the same in reverse, it takes longer to cool as well.)
  5. When the jiggler starts to move and venting pressure, indicating full pressure, reduce the heat to low or medium low to maintain the jiggler movement and venting. Start timing for 7 minutes.
  6. When 7 minutes have passed, turn off the heat and carefully move the pressure cooker to an unused burner, and allow a natural release of pressure.
  7. When you have indications of no longer any pressure in the cooker, remove the weight, and unlock the lid and remove.
  8. Now this step is optional but highly recommend, leave the lid off the cooker and leave the chicken in the broth and allow to cool to room temperature, this can take a few hours, but the result is juicy chicken.
  9. Once it is cooled, remove the chicken with a slotted spoon to a bowl and use as you need.
  10. Pour the contents of the pot through a cheesecloth lined strainer. Pour the strained broth into mason jars or container of your choice (then taste it, it is delicious) and place in the fridge. Any fat in the broth will float and harden in the fridge, simply remove that before use.
Recipe Notes

Low cost, the cost of the chicken is figured into other recipes, basically you just need a few hours of your time for 2 quarts of delicious broth that can be used in several recipes.

Used in Recipe Listed on this Site:
Homemade Stove Top Stuffing,
Sinfully Delicious Chicken Casserole.

Minestrone Soup (Pressure Cooker)
Minestrone Soup (Pressure Cooker)
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Sounds very tasty, and will be since the beans are cooked in the pressure cooker, meaning more flavor. I made this on 8 July 2018, nothing short of excellent! I used my 9 liter (9 1/2 quart) stove top pressure cooker. Follow all safety precautions for your model of pressure cooker.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
13 minutes on pressure
Servings Prep Time
4-6 servings 5 minutes
Cook Time
13 minutes on pressure
Minestrone Soup (Pressure Cooker)
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Sounds very tasty, and will be since the beans are cooked in the pressure cooker, meaning more flavor. I made this on 8 July 2018, nothing short of excellent! I used my 9 liter (9 1/2 quart) stove top pressure cooker. Follow all safety precautions for your model of pressure cooker.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
13 minutes on pressure
Servings Prep Time
4-6 servings 5 minutes
Cook Time
13 minutes on pressure
Ingredients
For USE AFTER Pressure Cooking
Servings: servings
Instructions
  1. Heat the oil in your pressure cooker with the lid off, then add the onion, carrot, and celery. Cook to just soften them. Add the rosemary, sage, and bay leaf. Cook for about 1 minute.
  2. Add the soaked and drained chickpeas, water, and tomato paste. Place the top on the cooker and lock the lid, place the weight (jiggler) on top. Turn the heat up to high until the jigglar starts moving and venting pressure, start timing for 13 minutes. (For those using electric pressure cookers, set your time for 18 minutes on high pressure.)
  3. When the time is up, turn off the heat and move the pressure cooker to an unused burner and allow the pressure to release naturally, about 10-15 minutes. (For those with electric models, turn off the keep warm setting or unplug the cooker, pressure should be released in about 20-30 minutes.)
  4. When indications show you the pressure is released, open the pressure cooker. Remove the stems of the herbs if using fresh, and remove the bay leaf. Pour in the 3 cups of water, dry pasta, salt, and pepper as desired.
  5. Bring the cooker to a boil, without the lid, then add the pasta, and cook, without the lid, until the pasta is tender.
  6. Serve.
Recipe Notes

Low cost.

Shortcut: Quick Chicken Broth.

Variant: 1. Use chicken broth in place of the water when cooking the pasta.

This recipe for Pressure Cooked Minestrone Soup is inspired by Hip Pressure Cooking.

Mushroom Stir Fry
Mushroom Stir Fry
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A good stir fry needs at least 2 things, good fresh vegetables and a sauce. For this recipe, ingredients and even the types used are up to you, but the mushrooms are key here, and for this I am using fresh Straw and Oyster mushrooms and fresh vegetables. So with Mushroom Stir Fry, we are going to use mushroom sauce, soy sauce, and oyster sauce. The ingredients listed is exactly what I used for this dish, feel free to change the amounts as desired.
Servings Prep Time
4 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
20-30 minutes
Mushroom Stir Fry
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A good stir fry needs at least 2 things, good fresh vegetables and a sauce. For this recipe, ingredients and even the types used are up to you, but the mushrooms are key here, and for this I am using fresh Straw and Oyster mushrooms and fresh vegetables. So with Mushroom Stir Fry, we are going to use mushroom sauce, soy sauce, and oyster sauce. The ingredients listed is exactly what I used for this dish, feel free to change the amounts as desired.
Servings Prep Time
4 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Prep all the veggies and put them in bowls according to cook time needed. Sauces and peppers are also line up on the counter for ready use. First item to cook will be the carrots, then the peas and cauliflower, then lastly the mushrooms.
  2. Heat a non stick pan with a tablespoon or two of oil. When hot, add the carrot and stir fry for about 5 minutes or so until they are starting to soften. Then add the peas, cauliflower, a few dashes of soy sauce, mushroom sauce, and season with black and white pepper as desired. Stir fry for about 5 minutes or so. Add about 1/4 cup of water to help steam them and let them cook for a few more minutes, stirring often to soften them up.
  3. Add the mushrooms, and other dash or so of soy sauce, mushroom sauce, and season with black and white peppers as desired. Stir everything together to mix the sauces in and let the mushrooms cook down, stirring often, as they release water.
  4. When the mushrooms have cooked down and nearly all the water is cooked off, taste and adjust seasoning with a dash or so of oyster sauce and peppers as desired and mix together.
  5. Serve as a side with a meat dish or simple with rice.
Recipe Notes

Low cost.

Common Asian method for cooking vegetables, nothing new here.

Steamed Egg with Dried Shrimp & Mushrooms
Steamed Egg with Dried Shrimp & Mushrooms
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This is an upgraded version of the classic Chinese steamed egg (水蒸蛋) from a good friend, and sounds very good.
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Steamed Egg with Dried Shrimp & Mushrooms
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This is an upgraded version of the classic Chinese steamed egg (水蒸蛋) from a good friend, and sounds very good.
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. In a mixing bowl, add the eggs and water and mix well.
  2. Add the shrimp if using, the carrot, and mushrooms and mix those in. Pour the mixture into two small heatproof dishes.
  3. Place the dishes in a steamer (your preferred preference for steaming) and bring up the heat to high. When the water is boiling, steam covered for 7-8 minutes or until the egg is set. Remove the cover and steam for an additional 1-2 minutes.
  4. Carefully remove the dishes, add a dash or two of sesame oil to each dish and sprinkle with the sliced spring onion.
  5. Serve and enjoy. This can be a nice breakfast, a light lunch, or a light dinner with rice on the side.
Recipe Notes

Low cost.

Inspired by the recipe Steamed Egg with Dried Shrimp and Mushroom from Spice the Plate.

Pasta Fazul
Pasta Fazul
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From what I understand, this is a classic Italian dish of cannellini beans, tomatoes, and pasta. Sounds good and on my to cook list for sure. I will use dry beans when I make this so I will add a cook time after I have made this.
Servings Prep Time
5 servings 20 minutes
Servings Prep Time
5 servings 20 minutes
Pasta Fazul
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From what I understand, this is a classic Italian dish of cannellini beans, tomatoes, and pasta. Sounds good and on my to cook list for sure. I will use dry beans when I make this so I will add a cook time after I have made this.
Servings Prep Time
5 servings 20 minutes
Servings Prep Time
5 servings 20 minutes
Ingredients
Servings: servings
Instructions
  1. For the beans, feel free to substitute Great Northern if that is all you have available. How you cook the beans is your preference, use canned or cook using dry beans. I will prepare these from dry using a my pressure cooker. You will need 2 cups cooked beans.
  2. Once you have the cooked beans, heat a pot with the oil and when hot, saute the garlic, onion, carrot, parsley, basil, and oregano until the onions are softened and the carrot is near tender.
  3. Add the tomatoes and 1/4 cup of the retained juice and mix in, season with salt and pepper as desired. Cover and simmer for 10 minutes, stirring often.
  4. Then add the cooked beans, mix in, cover and simmer for 20 minutes, Stirring often.
  5. While that pot is simmering, heat another pot of salted water, when boiling, add the pasta and cook until tender. Drain pasta well and toss with the butter and cheese.
  6. Add the pasta to the pot with the beans and mix in.
  7. Serve with additional Parmesan cheese for topping if desired.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Classic Chinese Fried Rice – Yangzhou Version
Classic Chinese Fried Rice - Yangzhou Version
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Sounds like another winner of a fried rice dish, on my to cook list.
Servings Prep Time
3-4 servings 5 minutes
Cook Time
5-7 minutes
Servings Prep Time
3-4 servings 5 minutes
Cook Time
5-7 minutes
Classic Chinese Fried Rice - Yangzhou Version
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Sounds like another winner of a fried rice dish, on my to cook list.
Servings Prep Time
3-4 servings 5 minutes
Cook Time
5-7 minutes
Servings Prep Time
3-4 servings 5 minutes
Cook Time
5-7 minutes
Ingredients
Servings: servings
Instructions
  1. Heat 1 tablespoon of oil in a wok or large non stick pan and add the peas and carrots, cook until tender, remove from pan.
  2. Add 1 tablespoon of oil to the pan and when hot, add the shrimp, cook until just pink, remove from pan.
  3. Add the rice to the wok or pan, use your spatula and make a hole in the center down to the pan, add the remaining oil and pour in the beaten eggs, stir fry to mix together the eggs and rice.
  4. Add the peas, carrots, ham, shrimp, soy sauce, pinch of salt and the white pepper, stir fry to mix everything together.
  5. Add the spring onion and stir fry for 30 seconds.
  6. Serve.
Recipe Notes

Low cost.

Variant: 1. Add a few drops of sesame oil to the beaten eggs before pouring into the pan.

This recipe for Chinese Fried Rice - Yangzhou Version is from China Sichuan Food.

Chicken Macaroni Salad
Chicken Macaroni Salad
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This is a Filipino version of macaroni salad, many cultures have their own versions, just like chicken noodle soup is found many cultures. This sounds really good and is on my to cook list for sure as I do love a good pasta salad.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
20 minutes
Chicken Macaroni Salad
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This is a Filipino version of macaroni salad, many cultures have their own versions, just like chicken noodle soup is found many cultures. This sounds really good and is on my to cook list for sure as I do love a good pasta salad.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a pot of salted water to boiling then cook the macaroni to tender, drain and set aside.
  2. Cook the chicken any way that you like, steamed, boiled, oven baked. If boiling, and you have the time, add trinity and make some broth while you are at, also, let the pot cool to cool temp before taking the chicken out, this will result is juicier chicken.
  3. Drain the pickle relish and the pineapple, this is so you do not make a soggy salad, no one likes a soggy salad 😉
  4. After everything is cooked, drained, chopped, and cooled, place everything, except the mayo, in a large mixing bowl and gently toss to mix.
  5. Add the mayo and gently mix to make sure everything is coated well. Cover and place in the fridge to chill until serving, chill for about 2-3 hours.
  6. Serve as a side dish with chicken from the BBQ, grilled sausages, etc. Enjoy.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Sausage Salad I
Sausage Salad I
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I had this at a wedding party yesterday, 27 Feb 2018. This was the only dish that contained packaged items, like Vietnamese sausage, hot dogs, crab sticks, and squid rolls. Squid rolls are essentially a crab stick but are tubular shaped, but squid flavored. The dish in the photo also has chilies in it, when I prepare this, I will use much less chili. No servings or quantities are given until I make this, I am just winging this for now.
Sausage Salad I
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I had this at a wedding party yesterday, 27 Feb 2018. This was the only dish that contained packaged items, like Vietnamese sausage, hot dogs, crab sticks, and squid rolls. Squid rolls are essentially a crab stick but are tubular shaped, but squid flavored. The dish in the photo also has chilies in it, when I prepare this, I will use much less chili. No servings or quantities are given until I make this, I am just winging this for now.
Ingredients
For the Dressing
Servings:
Instructions
  1. Cut the Vietnamese sausage (Cha Lua plain, and Cha Hue for peppered) in half lengthwise, then thinly slice each half. A mix of regular and pepper varieties would work well.
  2. Slice the hot dogs thinly at an angle. (Just a note, the shorter hot dogs tend to have the casings removed.)
  3. Slice the imitation crab into 1/2 inch pieces and the squid into 1/4 inch pieces.
  4. Cut the onion in half from top to bottom, then thinly slice each half.
  5. Finely slice then chop the carrot. Safe bet would be to cut the carrot into 2 inch pieces, julienne, then cut the stack in half.
  6. For the mushrooms, if using white ear variety, blanch that for a few minutes, drain and let cool down. Your choice of fresh mushrooms, buttons sliced, Shimeji chopped, Shiitake sliced with the stem removed would also be nice.
  7. For the tomatoes, cut in half and remove the seedy pulp then slice.
  8. Seed and finely chop one Bird's Eye chili.
  9. Place the prepared meats and veggies in a large mixing bowl and toss to combine. Splash with some soy sauce and a couple of tablespoons of lime juice. Toss together until all is coated well. (Keep in mind, my photo shows a very large pot, this is at a wedding so a lot of chow was made, but this was delicious! I will make this on a much smaller scale than what this photo shows.)
  10. Serve as a side dish with any Thai dish.
Recipe Notes

I will price then when I gather up all the supplies for this.

Inspired by seeing this dish at a party.
Thailand.