Square Pumpkin Pie
Square Pumpkin Pie
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Rectangle pie really, as this uses a 9x13 baking dish. Pumpkin pie was requested by the family for a wedding party and since I only have one pie dish, I opted to go with a 9x13 pan and modified my other pumpkin pie recipe to make this work. This is from scratch recipe, meaning you will make the filling and the crust, so this does take time but well worth it.
Servings Prep Time
16 servings 30 minutes
Cook Time
1 hour +
Servings Prep Time
16 servings 30 minutes
Cook Time
1 hour +
Square Pumpkin Pie
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Rating: 5
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Rectangle pie really, as this uses a 9x13 baking dish. Pumpkin pie was requested by the family for a wedding party and since I only have one pie dish, I opted to go with a 9x13 pan and modified my other pumpkin pie recipe to make this work. This is from scratch recipe, meaning you will make the filling and the crust, so this does take time but well worth it.
Servings Prep Time
16 servings 30 minutes
Cook Time
1 hour +
Servings Prep Time
16 servings 30 minutes
Cook Time
1 hour +
Ingredients
For the Crust
For the Filling
Servings: servings
Instructions
  1. First thing we need to do is steam the pumpkin. Cut the pumpkin into quarters, then cut each quarter into chunks, no need to peel, it is much easier when it has been steamed. Place the chunks in a steamer (I use my rice cooker with a steamer tray) and once the water is boiling, steam for about 15 minutes or so until the pumpkin is fork tender, work in batches if needed depending on the size of your steamer. Once the pumpkin is steamed, remove to a bowl and let cool.
  2. Now we make the crust, make sure you have a large work surface to do the rolling on.
  3. Add the flour and salt to a mixing bowl and mix together, then add the shredded cold butter and cut into the flour with a large sturdy fork until it has the consistency of bread crumbs.
  4. Now add about 4 tablespoons of cold water and mix together with a large sturdy spoon, keep adding water 1 tablespoon at a time until the dough forms a nice ball, if too sticky, add flour as needed.
  5. Transfer the dough onto your floured work surface, rub your rolling pin with flour, sprinkle some flour on the dough and roll it out very large, about 1/8 inch thick, you want it larger than 9x13 due to the sides of the dish as well.
  6. Once rolled, roll it up on the pin and unroll it over the dish, gently pushing down and helping it in to cover the bottom and sides. If the side split and break off, no worries, just add them back to the sides and press together the seams. Trim off the excess dough from the edges. Place the dish in the fridge. (You can take the excess dough and roll it back out, cut into strips and sprinkle with sugar and cinnamon and bake those if you like.)
  7. Preheat your oven to 230 C (450 F). And take the baking dish out of the fridge and set on the counter, very important if you are using Pyrex so you do not do a major temp change.
  8. Now to make the filling. Take the cooled chunks of pumpkin and peel all the skin off using a pairing knife, very easy to do, toss each cleaned piece into a medium sized pot. When all are cleaned and in the pot, use a potato masher and mash the pumpkin.
  9. Add the rest of the Filling ingredients to the mashed pumpkin, mash a few more times then mix with a large spoon.
  10. Pour the filling into the baking dish and spread evenly, dish will be about 3/4 full. Place dish in the oven and bake for 10 minutes.
  11. Lower temp to 160 C (325 F) and continue to bake until set, use a toothpick to check, this takes 45 minutes to 1 hour.
  12. Once the filling is set, leave the pie in the oven and turn off the heat and let the pie set for 30-40 minutes (this gives a firm texture to the pie).
  13. Remove the pie to a rack on the counter and let completely cool. Then place in the fridge until chilled.
  14. Serve with whipped topping and enjoy.
Recipe Notes

Low cost.

Adapted from a combination of my pumpkin pie recipe and and internet recipe.

Beef Stock
Beef Stock
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This is from a good American friend, Brian, who lives in northeastern Thailand. When I order beef next time in the village I will have to order some cut leg bones to try this out, sounds like excellent stock.
Servings Prep Time
4-5 quarts 45 minutes
Cook Time
4-6 hours
Servings Prep Time
4-5 quarts 45 minutes
Cook Time
4-6 hours
Beef Stock
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This is from a good American friend, Brian, who lives in northeastern Thailand. When I order beef next time in the village I will have to order some cut leg bones to try this out, sounds like excellent stock.
Servings Prep Time
4-5 quarts 45 minutes
Cook Time
4-6 hours
Servings Prep Time
4-5 quarts 45 minutes
Cook Time
4-6 hours
Ingredients
Servings: quarts
Instructions
  1. Preheat your oven to 230 C (450 F). Oil a roasting pan and add the marrow bones, onions, carrots, and celery. Roast for 20-30 minutes or until the vegetables are browned, turn the veggies occasionally.
  2. When the veggies are roasted, transfer the bones and veggies to a large stock pot add the water. All the contents should be covered with water.
  3. Now with the roasting pan, pour out any fat and discard that. Add 1/2 cup hot water to the pan and scrape up any bits stuck to the pan, then pour that water into the stock pot.
  4. To the stock pot, now add the tomato paste, peppercorns, and bay leaf. Bring the pot to a simmer and maintain a simmer for 4 to 6 hours. Check the pot once in a while and skim off any foam and fat. Add water as needed to keep the contents covered.
  5. Once simmered, turn off the heat and allow the pot to cool. Remove the bones and discard or for a treat for your dog. Strain the stock and discard what you strained out.
  6. Can be used immediately or stored in the fridge for several days, or even frozen.
Recipe Notes

Low cost.

Provided by good friend, Brian Colligan.
Thailand.

Forget the Rice Cooker Rice
Forget the Rice Cooker Rice
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This is from a good American friend, Brian, who lives in northeastern Thailand, and he makes this often. This has a twist to it, flavored with star anise and cardamom. On my to cook list.
Servings Prep Time
4-6 servings 2 minutes
Cook Time
8-10 minutes
Servings Prep Time
4-6 servings 2 minutes
Cook Time
8-10 minutes
Forget the Rice Cooker Rice
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This is from a good American friend, Brian, who lives in northeastern Thailand, and he makes this often. This has a twist to it, flavored with star anise and cardamom. On my to cook list.
Servings Prep Time
4-6 servings 2 minutes
Cook Time
8-10 minutes
Servings Prep Time
4-6 servings 2 minutes
Cook Time
8-10 minutes
Ingredients
Servings: servings
Instructions
  1. For the cardamom pods, you can use fresh, dried, or even ground. Fresh would be preferred, If using dry, soak the, for at least an hour before use. For ground cardamom, use 1/8 teaspoon. You can also use 1/8 teaspoon of cinnamon in place of cardamom.
  2. Place everything in a pot and bring to a boil, reduce heat to a simmer and cook for 8 to 10 minutes.
  3. Fluff with a fork and serve as a side with any Asian dishes.
Recipe Notes

Low cost.

Provided by good friend, Brian Colligan.
Thailand.

Meatballs & Gravy II
Meatballs & Gravy II
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Sounds very nice, and tasty. On my to cook list for sure. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 1 hour
Cook Time
1 hour
Servings Prep Time
6 servings 1 hour
Cook Time
1 hour
Meatballs & Gravy II
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Sounds very nice, and tasty. On my to cook list for sure. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 1 hour
Cook Time
1 hour
Servings Prep Time
6 servings 1 hour
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. In a large mixing bowl, add the 11 ingredients, mix well. Shape into 1 1/2 inch meatballs. Place meatballs in a container, cover, and place in the fridge for 1 hour.
  2. When ready to cook, heat the oil in a large non stick pan, when hot, add the meatballs, work in batches if needed, brown the meatballs all over, turning gently until they are firmed up.
  3. Once browned, add the stock, cover, and reduce heat to a simmer. Cook for 40 minutes or until cooked through, turning occasionally.
  4. When cooked through, remove the meatballs with a slotted spoon to a platter. Mix the cornstarch and water, slowly whisk into to the pan and cook and whisk until thickened to make a gravy.
  5. Serve meatballs with pasta, mashed potatoes, or rice, with the gravy spooned over the top.
Recipe Notes

Figure about 150 Baht for the beef and 30 Baht for the pork. For 6 servings, this is about 88 cents per serving.

Shortcut: Bread Crumbs.

Variants: 1. Make the gravy from a package, Lobo Brand is very good. 2. Add chopped fresh mushrooms to the gravy.

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

Beef & Potato Stew
Beef & Potato Stew
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Sounds really good. I also list a shortcut on tenderizing beef if you are using a tough cut of beef. And there is a Variant listed as well that sounds like a nice change.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
8 hours
Servings Prep Time
6-8 servings 20 minutes
Cook Time
8 hours
Beef & Potato Stew
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Sounds really good. I also list a shortcut on tenderizing beef if you are using a tough cut of beef. And there is a Variant listed as well that sounds like a nice change.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
8 hours
Servings Prep Time
6-8 servings 20 minutes
Cook Time
8 hours
Ingredients
Servings: servings
Instructions
  1. Heat the olive oil in a non stick pan. While that is heating, place the flour in a large bowl add season with salt and pepper to taste, mix in the beef to coat. When the oil is hot, add the beef to the pan in batches to brown all sides, not cooking it through just browning it a bit. Place browned beef in your slow cooker.
  2. Once all the beef is browned and in the slow cooker, pour in the stock, diced tomatoes (these can be canned or fresh), Worcestershire sauce, vinegar, and stir, then add the potatoes, carrots, onion, celery, oregano, garlic, and bay leaf.
  3. Stir to mix then cover and set the slow cooker to Low setting and cook for 8 hours.
  4. Whisk together the cornstarch and water, pour into the slow cooker and stir to mix into the stew, cover the pot and set to High setting for another 30 minutes to an hour to thicken the stew.
  5. Serve with biscuits or bread.
Recipe Notes

Figure about 300 Baht for the beef. For 6 servings this is about #1.47 per serving.

Shortcut: Tenderize Beef with Tomatoes.

Variant: 1. Instead of adding potatoes to the stew at the beginning, serve the stew over mashed potatoes. To do this, increase the stock used by a cup to allow a soupier stew that will go well with mashed potatoes.

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

Fresh Pumpkin Pie
Fresh Pumpkin Pie
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Rating: 3
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This is a from scratch pie, no canned pumpkin, for where I live, plenty of winter squash, which is a pumpkin, but depending on your location, feel free to use orange pumpkin, acorn squash, butternut, or Hubbard squash. I am really surprised I have not made this before as winter squash, called pumpkins here, is grown here locally and available everywhere. I made this on 16 Oct 2017 and it came out beyond all expectations, this was just perfect, very liked by the family, so much so, I was asked to make this again on 17 Oct. Most of the steps and photos is just to prepare the pumpkin, keep in mind, you are going to go from a whole pumpkin to making the mix, this actually moves along quickly however.
Servings Prep Time
1 pie 1 hour
Cook Time
1-2 hours
Servings Prep Time
1 pie 1 hour
Cook Time
1-2 hours
Fresh Pumpkin Pie
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Rating: 3
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This is a from scratch pie, no canned pumpkin, for where I live, plenty of winter squash, which is a pumpkin, but depending on your location, feel free to use orange pumpkin, acorn squash, butternut, or Hubbard squash. I am really surprised I have not made this before as winter squash, called pumpkins here, is grown here locally and available everywhere. I made this on 16 Oct 2017 and it came out beyond all expectations, this was just perfect, very liked by the family, so much so, I was asked to make this again on 17 Oct. Most of the steps and photos is just to prepare the pumpkin, keep in mind, you are going to go from a whole pumpkin to making the mix, this actually moves along quickly however.
Servings Prep Time
1 pie 1 hour
Cook Time
1-2 hours
Servings Prep Time
1 pie 1 hour
Cook Time
1-2 hours
Ingredients
For the Filling, after pumpkin is cooked
For the Pie Crust
Servings: pie
Instructions
To Cook the Pumpkin
  1. First things first, you need to prepare then cook some pumpkin. If you have a preferred way, use that. Here are my steps I used. I bought a 3 1/2 kilo pumpkin, yes, this is what is called a pumpkin here, not very attractive looking. I cut a section out, removed the seeds and weighed (I use a digital scale) and the piece was 770 grams.
  2. Cut the piece into large chunks. I used my little rice cooker to steam this, place the chunks in the steamer basket, add water to the pot, set to Cook setting.
  3. About 10-15 minutes to bring the water in the rice cooker to a boil, and about 15 minutes steaming the pumpkin, done. It is cooked when it easily pierces with a fork. Turn off the rice cooker, remove the steamer basket and let the pumpkin cool, about another 20-30 minutes.
  4. Once the pumpkin has cooled, use a pairing knife and cut off all the green skin, it comes off very easily, takes 2 minutes if that. Place the trimmed pieces in a small pot. With a potato masher, fully mash the pumpkin well, takes just a minute or two, no need for a food processor or any other kitchen devices.
To Make the Filling
  1. Add the cooked and well mashed pumpkin to a large mixing bowl, add the rest of the Filling ingredients and mix well. I used a spoon at first then switched to a whisk, takes just a minute or two.
For the Crust
  1. Mix together the flour and salt from the Pie Crust ingredients, cut shortening (or butter) into the flour with a fork, add cold water 1 tablespoon at a time, mix until dough is moist enough to hold together. Shape into a ball and place on a floured work counter, roll to about 1/8 inch thick and larger than your pie dish. roll the dough on the rolling pin and transfer to the dish and unroll. Press the dough in, trim away excess, flute the edges.
  2. Now is the time to preheat your oven to 200 C (390 F).
Assemble the Pie
  1. Give the pumpkin another good stir, then pour into the prepared pie dish. As you can tell, I absolutely suck at fluting a pie crust.
  2. When the oven is heated, bake for 40 minutes or until a knife inserted 1 inch from the edge comes out clean. Remove from oven and allow to cool.
  3. Cut and top slices with whipped cream, serve and enjoy.
Recipe Notes

Low cost.

Variant: 1. Reduce sugar to 1/2 cup.

Adapted from an internet recipe.

Slow Cooker Chicken Stroganoff II
Slow Cooker Chicken Stroganoff II
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This sounds really good, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 5 minutes
Cook Time
4-6 hours
Servings Prep Time
6-8 servings 5 minutes
Cook Time
4-6 hours
Slow Cooker Chicken Stroganoff II
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This sounds really good, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 5 minutes
Cook Time
4-6 hours
Servings Prep Time
6-8 servings 5 minutes
Cook Time
4-6 hours
Ingredients
Optional, for a thicker sauce
Servings: servings
Instructions
  1. Grease your slow cooker insert with the butter, then leave the rest of the butter in the bottom. This prevents some sticking and adds flavor.
  2. Add the chicken and mushrooms, pour the stock in, and sprinkle the Italian Seasoning mix over the top, use two packets for a more seasoned dish. Cover and cook on Low setting for 4 to 6 hours, no peaking until 4 hours have passed, then check the chicken for tenderness.
  3. 30 minutes before serving, turn the slow cooker to the High setting, cut the cream cheese into cubes and stir into the chicken and mushrooms, cover and continue on High setting for about 15 minutes, then stir again to fully combine the cheese into the mixture.
  4. Serve with rice, pasta, mashed potato, and a vegetable for a complete meal.
Optional, for a thicker sauce
  1. Mix the cornstarch and cold water in a small bowl to make a slurry, remove the cover of the slow cooker and slowly stir in the slurry. Cover and cook for another 20-30 or until the sauce thickens.
Recipe Notes

Figure about 70 Baht for the chicken, 120 Baht for the Cream cheese.  For 6 servings, this is about 93 cents per serving.

Shortcut: Dry Italian Salad Dressing.

Variant: 1. Add some chopped long beans (green beans) for additional flavor.

Provided by Slow Cooker Kitchen and the link to this recipe is here.
United States.

Slow Cooker Beef on Rice
Slow Cooker Beef on Rice
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This sounds really good! On my to cook list for sure. Minimal ingredients as well makes for an easy to put together meal. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
8 hours
Servings Prep Time
4 servings 10 minutes
Cook Time
8 hours
Slow Cooker Beef on Rice
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This sounds really good! On my to cook list for sure. Minimal ingredients as well makes for an easy to put together meal. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
8 hours
Servings Prep Time
4 servings 10 minutes
Cook Time
8 hours
Ingredients
For the Beef
To Make the Gravy
To Serve
Servings: servings
Instructions
  1. Add the beef, broth, onion to your slow cooker, sprinkle with salt, pepper, and the Italian seasoning. Cover and cook on Low setting for 8 hours.
  2. About 15 minutes before serving, transfer the contents of the slow cooker into a large pot on your stove and bring it to a boil. Whisk together the corn starch and water, add to the pot and stir in until thickened.
  3. Serve over rice and garnish fresh chopped parsley if desired.
Recipe Notes

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

Shortcut: Italian Seasoning.

Provided by Slow Cooker Kitchen and Creme de la Crumb and the link to this recipe is here.
United States.

Cha Lua Soup
Cha Lua Soup
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Asian soups are very easy to make, and most times, normally no quantities of ingredients is needed and is easily adapted to suit your choice for a soup. I made this on 28 Oct 2017 and I wrote down what I used, so the quantities listed are in fact, a good base to work from. This soup was very much liked by the Thai family as well as myself. This soup is a keeper. Link to the shortcut is listed in the Recipe Notes section.
Cha Lua Soup
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Rating: 5
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Asian soups are very easy to make, and most times, normally no quantities of ingredients is needed and is easily adapted to suit your choice for a soup. I made this on 28 Oct 2017 and I wrote down what I used, so the quantities listed are in fact, a good base to work from. This soup was very much liked by the Thai family as well as myself. This soup is a keeper. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
For Thickening, Optional
Servings:
Instructions
  1. In a medium pot, fill about 3/4 full with water and add the chicken breasts, bring to a boil then reduce to a simmer, you are making the broth. Skim any foam from the water as that forms. About 30 minutes for bone in chicken breasts and 15-20 minutes for boneless and skinless. When the chicken is done, remove from the pot, shred or chop, and add back to the pot. Here I am cooking the chicken breast and three small ears of corn, which provided 2 cups when cut off the cobs.
  2. This is optional but if you want to make a really great broth, add a chopped carrot, an onion cut in half, and a chopped stalk of celery (Trinity), after the chicken is cooked through, let it cool to room temp, then your chicken will be juicier, strain the broth and return it to the pot, discard the vegetables. I made some great broth 3 days ago, had a quart of it I put in the fridge, I added that to the pot you see in the photo after the chicken was cooked.
  3. While the chicken is cooking, cube the sausage, chop the spring onions and cilantro, and if using crab sticks in place of real crab meat, chop that up as well.
  4. After the chicken is shredded and added back to the broth, add in the sausage, spring onion, crab meat, corn, and quail eggs. Simmer for 10-15 minutes to heat everything through.
  5. Ladle into bowls, sprinkle on some cilantro or dill, and optionally, crack in a fresh egg if desired, enjoy.
For Thickening, Optional
  1. Mix the cornstarch in the cold water, and mix that into the soup to slightly thicken the soup. This is totally optional, and I did not do this step as I was very happy with the consistency of the soup.
Recipe Notes

Low cost.

Shortcut: Perfect Hard Boiled Quail Eggs.

Variant: 1. I think spaghetti, just bit, broken into 1-2 inch pieces, added to the soup would be good way to change it up.

Adapted from an internet recipe.

Homemade Cool Whip
Homemade Cool Whip
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This is a stabilized whipped cream that holds up like Cool Whip but tastes like whipped cream, and looks like whipped cream.
Servings Prep Time
8 ounce package 20 minutes
Cook Time
5 minutes
Servings Prep Time
8 ounce package 20 minutes
Cook Time
5 minutes
Homemade Cool Whip
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This is a stabilized whipped cream that holds up like Cool Whip but tastes like whipped cream, and looks like whipped cream.
Servings Prep Time
8 ounce package 20 minutes
Cook Time
5 minutes
Servings Prep Time
8 ounce package 20 minutes
Cook Time
5 minutes
Ingredients
Servings: ounce package
Instructions
  1. Pour the water into a small saucepan. Sprinkle the gelatin over the water, and let it sit for 2-3 minutes. Place the pan over medium low heat and stir until gelatin dissolves. Remove from heat and let cool completely.
  2. Once the gelatin mixture has cooled, place 1 tablespoon of the whipping cream and the cream of tartar in a small ziplock bag. Seal the bag and shake it until cream of tartar has dissolved completely and there are no lumps. If there are lumps, use your fingers to work them out.
  3. Pour the cream of tartar mixture into a large bowl (the bowl of your mixer if using a stand mixer) along with the rest of the whipping cream and the sugar.
  4. Beat with a hand mixer or the whisk attachment on a stand mixer on medium speed for about 2 minutes. Once mixture begins to slightly thicken, slowly pour in the gelatin-water while continually mixing. Add the vanilla. Continue to mix until the cream is thick and smooth.
  5. Be sure not to over-mix during the whisking process. Do not try for stiff peaks, you will just end up with a curdled mess. Once the cream is thick enough to spread, stop whisking. It will still look soft, but that is okay. Store in the fridge until used in your other recipe.
Recipe Notes

Used in Recipes Listed on this Site:
Pineapple Sunshine Cake,
Cool Whip Frosting,
Chocolate Peanut Butter Pie.

Adapted from an internet recipe.