Baked Frog Legs
Baked Frog Legs
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds interesting and is on my to cook list. First recipe I have seen for cheese to be used with frog legs. I buy local caught frogs and use the legs only, but the rest of the body is used by some family members so there is very little waste.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-50 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-50 minutes
Baked Frog Legs
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds interesting and is on my to cook list. First recipe I have seen for cheese to be used with frog legs. I buy local caught frogs and use the legs only, but the rest of the body is used by some family members so there is very little waste.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-50 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-50 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C (350 F). Fit some foil or parchment paper in the bottom of a 7x11 baking dish. (I will verify the size of the dish needed.)
  2. Add the ingredients from butter down to salt into a bowl and mix well. Place the bread crumbs in a shallow bowl.
  3. Dip a frog leg into the cheese and egg mixture coating it well, let excess drip off. Roll the leg in the bread crumbs, then place in the baking dish.
  4. Repeat for remaining legs, keeping the legs evenly spaced in a single layer in the dish. Spoon any remaining cheese egg mixture evenly over the legs.
  5. Bake until golden brown, 30-50 minutes. (I will verify the time when I make these.)
  6. Serve.
Recipe Notes

I bought 3 whole (skinned, cleaned) frogs at the village market for 60 Baht ($1.81) and just the legs, with feet removed, came out to 190 grams (6.7 oz). I will say 6 legs is a serving, so this is fair priced. (The rest of the frogs, those went to a brother in law for him to cook, nothing wasted, as I would not have bought them to just remove the legs and discard the rest.)

Adapted from an internet recipe.

Cream Cheese Chocolate Chip Cookies
Cream Cheese Chocolate Chip Cookies
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This comes from a good friend and these sound incredibly good! Certainly on my to cook list, and soon.
Prep Time
20 minutes
Cook Time
10-14 minutes
Prep Time
20 minutes
Cook Time
10-14 minutes
Cream Cheese Chocolate Chip Cookies
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This comes from a good friend and these sound incredibly good! Certainly on my to cook list, and soon.
Prep Time
20 minutes
Cook Time
10-14 minutes
Prep Time
20 minutes
Cook Time
10-14 minutes
Ingredients
Servings:
Instructions
  1. Preheat your oven to 180 C (350 F) and line a baking sheet with parchment paper or lightly grease with butter.
  2. Beat together cream cheese, butter, and both sugars until light and fluffy. Add the egg and vanilla and beat some more.
  3. In a separate bowl, nix together the flour, baking powder, and salt.
  4. Slowly mix in the flour mixture, once fully combined, fold in the chocolate chips.
  5. Drop by teaspoons on the baking sheet, leaving 1 inch spacing.
  6. Bake for 10-14 minutes or until set and lightly browned on the edges. Let cool for 5 minutes, transfer to a wire rack to cool fully.
Recipe Notes

Low cost.

Recipe provided by good friend, Patti Stone.
United States.

Refrigerator Cookies
Refrigerator Cookies
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This comes from a good friend and they sound delicious! I have not had refrigerator cookies in many many years. On my to cook list for sure. These can be tailored in many ways to make them different each time.
Prep Time
20 minutes
Cook Time Passive Time
10 minutes 2 hours
Prep Time
20 minutes
Cook Time Passive Time
10 minutes 2 hours
Refrigerator Cookies
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This comes from a good friend and they sound delicious! I have not had refrigerator cookies in many many years. On my to cook list for sure. These can be tailored in many ways to make them different each time.
Prep Time
20 minutes
Cook Time Passive Time
10 minutes 2 hours
Prep Time
20 minutes
Cook Time Passive Time
10 minutes 2 hours
Ingredients
Servings:
Instructions
  1. Cream together the butter and sugar, then add the vanilla, egg, and milk. Mix well.
  2. Stir in the flour until well combined, then mix in the nuts if using those.
  3. Shape the dough into logs and roll in wax/parchment paper. Place in the fridge for 2 hours.
  4. Preheat your oven to 180 C (350 F). Line a baking sheet with parchment paper.
  5. Unwrap the logs and slice thinly and place on the baking sheet.
  6. Bake for 10 minutes or until the edges are golden brown. Let cool for 5 minutes, transfer to a wire rack to cool fully.
To Decorate - Optional
  1. 1. Feel free to dip half of each cookie in melted chocolate and let cool completely. 2 Dip half in melted chocolate then add colorful sprinkles or dots, chopped nuts, shredded coconut, etc. and let cool completely. 3. Drizzle the top with melted chocolate, making patterns, etc, adding sprinkles, etc. and allow to cool completely.
Recipe Notes

Low cost.

Recipe provided by good friend, Patti Stone.
United States.

Fried Okra
Fried Okra
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
A good sounding southern US side dish, that is very good. Not sure how okra ended up in Thailand, or even how it is used in Thai cooking. I have modified this with my findings. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Fried Okra
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
A good sounding southern US side dish, that is very good. Not sure how okra ended up in Thailand, or even how it is used in Thai cooking. I have modified this with my findings. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Beat the egg in a bowl then add the sliced okra, mix and allow the okra to sit in the beaten egg for 10 minutes, stir occasionally.
  2. Place the cornmeal, salt, and pepper in a zip lock bag, seal and shake to mix. Add the okra, seal, and shake to coat, does not take long, okra is pretty slimy on its own. (Original recipe called for 1 cup of cornmeal, after making this, 1/2 cup would be plenty.)
  3. Heat the lard (or oil) in a large non stick pan on medium high heat. Important to get the lard very hot. Using tongs, remove the okra from the bag and place in the hot lard.
  4. Gently stir and when nice and golden brown, remove using a slotted spoon to paper towels to drain. Some of the cornmeal will fall from the okra, no worries, that is expected.
  5. Serve as a side with your preferred main dish.
Recipe Notes

Low cost.

Shortcut: Rendering Lard.

Adapted from an internet recipe.

Fresh Pear Pie
Fresh Pear Pie
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds very good and adding this for a good friend in Thailand. This recipe is for fresh pears, and making the crust yourself. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 20 minutes
Cook Time
40-50 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
40-50 minutes
Fresh Pear Pie
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds very good and adding this for a good friend in Thailand. This recipe is for fresh pears, and making the crust yourself. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 20 minutes
Cook Time
40-50 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
40-50 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 230 C (450 F). Place a baking sheet on the bottom rack.
  2. Add the pear slices to a large mixing bowl. Mix together the sugar, flour, nutmeg, and lemon zest and sprinkle over the pears and toss to mix in.
  3. Roll out the first crusts and line a 9 inch pie dish, pour in the pear mixture.
  4. Roll out the second pie crust and place on top of the pie, flute the edge to your preference. Cut a few slits in the top crust.
  5. Beat the egg with a tablespoon of water, brush this on the top then sprinkle some sugar on the top (makes a nice and golden crust to give a sweet crunch).
  6. Place pie on the baking sheet and bake sheet for 10 minutes, then reduce the temp to 180 C (350 F) and bake for another 35 to 40 minutes, or until the crust is golden brown.
  7. Cool for several hours before serving. Serve with whipped topping or ice cream as desired.
Recipe Notes

I will say Fair cost per serving until I can locate fresh pears again.

Shortcut: Pie Crust.

Adapted from an internet recipe. 

Beef & Bean Casserole
Beef & Bean Casserole
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds like a really good casserole, quick and easy to make. And as a bonus, a cornbread topping. On my to cook list. The time for prep or cook does not include the time to cook the pinto beans. This is a 3 step process, 1. cook beans, 2. prepare other items on stove top in a pot, 3. bake in the oven. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
30-40 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
30-40 minutes
Beef & Bean Casserole
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds like a really good casserole, quick and easy to make. And as a bonus, a cornbread topping. On my to cook list. The time for prep or cook does not include the time to cook the pinto beans. This is a 3 step process, 1. cook beans, 2. prepare other items on stove top in a pot, 3. bake in the oven. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
30-40 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
30-40 minutes
Ingredients
Servings: servings
Instructions
  1. First order of business, need to get those pinto beans cooked, use what ever method you prefer, stove top, slow cooker, or my preferred way is the pressure cooker. Drain and set the beans aside.
  2. Preheat your oven to 200 C (400 F).
  3. In a large pot, cook the ground beef, onion, and garlic, break up the beef as you cook, when browned and cooked through, drain the fat then add the cooked beans, jalapeno, tomato and tomato sauce, and mix together.
  4. Pour mixture into a heat proof baking dish and spread out evenly. I will guess a 7x11 or 9x13, and I will clarify this when I make it.
  5. Mix together the Jiffy mix, egg, and milk, pour over the meat and bean mixture.
  6. Bake for about 15 to 20 minutes or until the cornbread is lightly browned.
  7. Serve. I would serve this with mashed potatoes or a nice green salad.
Recipe Notes

Low cost.

Shortcuts: Pressure Cooked Pinto Beans, Jiffy Corn Muffin Mix, Tomato Sauce.

Adapted from an internet recipe.

Fried Oyster Mushrooms
Fried Oyster Mushrooms
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This comes from a good friend, and this recipe is Chinese in origin, and my friend is Chinese as well, so I will take her word on this, and it not only sounds very good, it is delicious! Using Oyster mushrooms as the base and adding to this, this is wide open to adapt to your liking. Lot of photos here as I used 3 types and want to show how to prep these if you have not used these before. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2-3 servings 10 minutes
Cook Time
5-8 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
5-8 minutes
Fried Oyster Mushrooms
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This comes from a good friend, and this recipe is Chinese in origin, and my friend is Chinese as well, so I will take her word on this, and it not only sounds very good, it is delicious! Using Oyster mushrooms as the base and adding to this, this is wide open to adapt to your liking. Lot of photos here as I used 3 types and want to show how to prep these if you have not used these before. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2-3 servings 10 minutes
Cook Time
5-8 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
5-8 minutes
Ingredients
Servings: servings
Instructions
  1. Remove the root end of the mushrooms, rinse the mushrooms and squeeze dry. Using your hands, pull apart the mushrooms into 2 or 3 pieces and place in a mixing bowl.
  2. I misjudged the amount of Oyster mushrooms I had so I used two more types of mushrooms, first I used a package of white Shimeji mushrooms, 150 grams (5-6 oz). These are in clumps in the package. This photo is I just took them out of the package.
  3. To prep these, cut off about 1 inch of the root ends of the clumps as shown, rinse, squeeze dry, add to the bowl with the Oyster mushrooms.
  4. Next mushroom used was a package of Enoki mushrooms, 200 grams (7 oz), in the states, these are also known as Golden mushrooms, and can be found canned as well in the Asian markets there. This photo is the mushrooms taken out of the package, these grow in a large clump and are long slender stems.
  5. To prep these, cut off about 1 1/2 to two inches from the root end, and cut the mushrooms in half as shown, rinse, squeeze dry and to the bowl with the other mushrooms.
  6. Use your hands and toss the mushrooms together. This photo really shows how slender the Enoki mushrooms are.
  7. Sprinkle the corn starch onto the mushrooms and gently mix together to coat the mushrooms.
  8. Then add the egg, salt and pepper to taste, heavy handed with the pepper works well, and mix together to coat the mushrooms fully.
  9. Heat the lard or oil in a large non stick pan, when hot but not smoking, carefully slide or place (using tongs) the mushroom in the oil.
  10. Fry until golden brown, turning them often as you fry them.
  11. Remove from the pan and drain on paper towels.
  12. Place on a serving tray or large plate, serve with additional salt and pepper as desired.
Recipe Notes

Low cost.

Shortcut: Rendering Lard.

Variant: 1. Reduce the amount of Oyster mushrooms and add in other types of mushrooms.

This recipe for Fried Oyster Mushrooms is from China Sichuan Food.

Orange Drop Cookies
Orange Drop Cookies
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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.

Porcupine Meatballs (Slow Cooker)
Porcupine Meatballs (Slow Cooker)
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Feel free to make this with a range of ground meats, such as pork, beef, chicken, or turkey. This sounds really good, and I made this on 17 May 2018, delicious! Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
5 servings 15 minutes
Cook Time
5 hours
Servings Prep Time
5 servings 15 minutes
Cook Time
5 hours
Porcupine Meatballs (Slow Cooker)
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Feel free to make this with a range of ground meats, such as pork, beef, chicken, or turkey. This sounds really good, and I made this on 17 May 2018, delicious! Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
5 servings 15 minutes
Cook Time
5 hours
Servings Prep Time
5 servings 15 minutes
Cook Time
5 hours
Ingredients
Servings: servings
Instructions
  1. In a large mixing bowl, add the ground meat, 1/2 the onion, 1/2 the oregano, egg, garlic, carrot, and rice. Then get in there with your clean hands and mix this together. (I used 750 grams of pork (1 1/2 lbs) so I used 2 eggs.)
  2. Shape the mixture into 10 balls and place each in your slow cooker. (I used 750 grams of pork (1 1/2 lbs) so I made 12 good sized meatballs.)
  3. Wipe out the mixing bowl, then add the soup, Worcestershire sauce, remaining oregano, remaining onion, and the can of water or 1 1/4 cups of water if you made the shortcut. Mix well. (Big change here I used 3 cups of condensed soup.)
  4. Pour the sauce over the meatballs. Set the slow cooker to High setting and cook for 4 hours then switch to Low setting got 1 more hour. (Big change here I used 3 cups of condensed soup.)
  5. When ready, use a large spoon to scoop out the meatballs, this photo is with 3 meatballs and 2 scoops of gravy removed already.
  6. Serve with mashed potatoes, pasta, or rice.
Recipe Notes

Thinking just ground pork or chicken, this is low cost per serving.

Shortcut: Condensed Tomato Soup.

Variant: 1. If you go heavy on the meat, say, 750 grams (1 1/2 lbs) like I did, add another egg, touch more seasoning, and 3 cups of soup.

Adapted from an internet recipe.

Salmon Loaf
Salmon Loaf
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
To me, this sounds good. This is a a steamed dish and there is also a sauce listed for this as well. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
2-3 servings 15 minutes
Cook Time
1 hour
Servings Prep Time
2-3 servings 15 minutes
Cook Time
1 hour
Salmon Loaf
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
To me, this sounds good. This is a a steamed dish and there is also a sauce listed for this as well. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
2-3 servings 15 minutes
Cook Time
1 hour
Servings Prep Time
2-3 servings 15 minutes
Cook Time
1 hour
Ingredients
For the Salmon Loaf
For the Sauce
Servings: servings
Instructions
Prepare the Salmon Loaf
  1. If using canned salmon, drain the liquid into a small bowl and set the bowl aside. If using fresh cooked, after you remove the salmon from the steamer, just set the steamer aside, some liquid in the pot may be used in the sauce.
  2. Heat your steamer, either a pot with water and a trivet or as I am going to use, a rice cooker with a steamer tray. Butter the heat proof dish you are going to use. (Make sure your dish fits the steamer method you are going to use.)
  3. Chop fine either the fresh cooked or canned salmon. Mix the butter into the fish.
  4. Mix together eggs, breadcrumbs, parsley, and salt and pepper as desired.
  5. Mix the egg mixture into the fish, then add the mixture to your dish and when the steamer is hot, place the dish in the steamer for 1 hour. During this time, make sure you keep sufficient water in the steamer.
Prepare the Sauce
  1. Prepare the sauce about 10 minutes before the loaf is done steaming.
  2. In a small sauce pan, heat the milk to a boil. While the milk is heating, mix together the butter and corn starch in a small bowl. When the milk is at a boil, whisk in the butter mixture. Then whisk in a 1-2 tablespoons of the liquid from the salmon can or 1-2 tablespoons of liquid the fresh salmon was steamed on.
  3. Whisk in the beaten egg, sprinkle in a pinch of black pepper. Remove from heat.
  4. When the loaf is done, remove the dish from the steamer, pour off any water from a corner of the dish, then cover the dish with a plate and carefully invert the plate and dish together and lift off the dish leaving the loaf on the plate.
  5. Slice the loaf and pour the sauce over the slices, serve and enjoy.
Recipe Notes

I will price this when I get salmon and determine how many fillets I need to make 2 cups cooked salmon. I will say High cost per serving for now.

Shortcuts: Steamed Salmon, Breadcrumbs.

Adapted from an internet recipe.