Sweet Potato Pie
Sweet Potato Pie
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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
8 servings 1 hour
Cook Time
1 hour
Servings Prep Time
8 servings 1 hour
Cook Time
1 hour
Sweet Potato Pie
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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
8 servings 1 hour
Cook Time
1 hour
Servings Prep Time
8 servings 1 hour
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Boil the sweet potatoes whole with skin on until fork tender, about 40 to 50 minutes. Cool them under running water and peel them.
  2. If you are using a bought crust, thaw that out. If making your own crust, go ahead and make while the sweet potatoes are cooking, then line a pie dish with the crust and set aside.
  3. Preheat your oven to 180 C (350 F).
  4. Place the sweet potatoes in a pot and using a potato masher, mash them up well. Add remaining ingredients except for obviously, the crust 🙂
  5. Pour the mixture into the prepared crust and bake for 50 to 60 minutes or until a knife or toothpick inserted in the center comes out clean. As the pie cooks it will puff up then sink down as it cools, perfectly normal.
  6. Allow the pie to cool completely, break out the whipped topping, cut, serve, and enjoy.
Recipe Notes

Low cost.

Shortcut: Pie Crust.

Adapted from an internet recipe.

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.

Creamy French Onion Mac & Cheese
Creamy French Onion Mac & Cheese
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This sounds really good and no canned soup needed, which is always a bonus. On my to cook list. If you cannot find Gruyere cheese, just go with a mild Gouda or additional Swiss cheese.
Servings Prep Time
4-6 servings 10
Cook Time
80 minutes
Servings Prep Time
4-6 servings 10
Cook Time
80 minutes
Creamy French Onion Mac & Cheese
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This sounds really good and no canned soup needed, which is always a bonus. On my to cook list. If you cannot find Gruyere cheese, just go with a mild Gouda or additional Swiss cheese.
Servings Prep Time
4-6 servings 10
Cook Time
80 minutes
Servings Prep Time
4-6 servings 10
Cook Time
80 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 190 C (375 F). Lightly butter a 8x8 baking dish.
  2. In a large non stick pan, melt 2 tablespoons of butter on medium low heat. When melted and hot, add the onion and a pinch of salt as desired. Cook the onion, stirring occasionally until golden brown and reduced in volume, about 30 to 40 minutes. When cooked, remove from heat and set aside.
  3. While the onion is cooking, heat a pot of salted water to a boil. Add the pasta and cook until just tender, drain then set aside.
  4. Same pot used for the pasta, add the 4 tablespoons of butter and heat over medium heat. When the butter is melted, add the flour and whisk constantly for 1-2 minutes until golden brown and smooth, then slowly pour in the milk, also whisking constantly until smooth, about 5 minutes. Now slowly pour in the evaporated milk, and you guessed it, whisking constantly until thickened.
  5. Reduce the heat to low and add the cheeses to the pot, reserve 2 tablespoons of Parmesan for later use, whisk until the cheese is melted into the sauce. Whisk in the nutmeg, mustard, and season to taste with salt and pepper as desired.
  6. To the pot, stir in the pasta and the onion and mix to coat well. Pour mixture into the prepared baking dish, and sprinkle the reserved Parmesan on the top.
  7. Bake for about 20 to 25 minutes until the top is golden brown.
  8. Cool for 3 to 5 minutes, serve and enjoy.
Recipe Notes

I will price this when I get some Swiss and Gouda cheese, Gruyere would be a long shot where I live. I will say Low cost for now.

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

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.

Sausage Gravy Breakfast Pizza
Sausage Gravy Breakfast Pizza
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This sounds extremely good! This was shared by a friend in the US. You are going to do a little work work here but I think the results will be well liked. This is on my to cook list and soon! I will list all of the ingredients and steps here and list the individual links to the shortcuts in the Recipe Notes section. Read the shortcut for the sausage to make the optimum sausage.
Servings Prep Time
1 12 inch breakfast pizza 45 minutes
Cook Time
15-20 minutes
Servings Prep Time
1 12 inch breakfast pizza 45 minutes
Cook Time
15-20 minutes
Sausage Gravy Breakfast Pizza
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This sounds extremely good! This was shared by a friend in the US. You are going to do a little work work here but I think the results will be well liked. This is on my to cook list and soon! I will list all of the ingredients and steps here and list the individual links to the shortcuts in the Recipe Notes section. Read the shortcut for the sausage to make the optimum sausage.
Servings Prep Time
1 12 inch breakfast pizza 45 minutes
Cook Time
15-20 minutes
Servings Prep Time
1 12 inch breakfast pizza 45 minutes
Cook Time
15-20 minutes
Ingredients
For the Breakfast Sausage
For the Gravy
For the Pizza Dough
To Assemble
Servings: 12 inch breakfast pizza
Instructions
For the Breakfast Sausage
  1. First thing we need to do is make the sausage. Very easy, just mix together all the Breakfast Sausage ingredients in a mixing bowl. Mix well. Cover and refrigerate while you prepare the rest, best to make this and refrigerate overnight to allow the flavors to blend.
  2. Fry the sausage in a non stick pan, breaking it apart with your spatula until browned and cooked through. Remove sausage with a slotted spoon, leaving the fat in the pan. Drain sausage and set aside.
For the Pizza Dough
  1. Preheat your oven to 220 C.
  2. Next, we need to make the pizza dough. This is my thin crust pizza dough, the pre-baking has never failed me a crust fully cooked through.
  3. Add the flour into a mixing bowl. Add the salt and dried Italian seasoning/herbs of your choice (if using) and yeast, whisk to combine.
  4. Make a well in the center of the flour and pour in the water. Use your fingers or a wooden spoon to combine everything together. When it comes together into a cohesive ball, turn it out onto the counter along with any extra flour in the bowl that hasn’t yet gotten worked in.
  5. Knead the dough until all the flour is incorporated and the dough is smooth/elastic to the touch, about five minutes. The dough should still feel moist and just slightly tacky. If it’s sticking to your hands and counter top like bubble gum, work in more flour one tablespoon at a time until it’s smooth and silky.
  6. I use a 13 inch non stick pizza pan, sprinkle some corn meal around on the pan, the place the ball of dough in the center. Use the heels of your hands and working from the middle gently press the dough outward until it’s about 1/4 of an inch thick or less, while rotating the pan. You can also use a mini rolling pin for this part.
  7. Bake the crust for 4 minutes, then rotate the pan 180 degrees and bake for 3 more minutes. Remove pan and set aside.
Let's Make This
  1. Sausage is made, crust is made, let's make the eggs then the gravy and get this pizza baked.
  2. For the gravy, using the Gravy ingredients, Add butter to hot pan and melt together with sausage fat. Whisk together the evaporated (canned) milk and water with the flour. Add to hot fat in skillet. Add salt and pepper to taste. Bring to a boil, stirring constantly until gravy starts to thicken. Add sausage back into gravy; heat until sausage is hot and gravy is thick. You want a thick gravy for this dish, after all, you are making a pizza. Set pan aside.
  3. Now prepare the eggs, crack all the eggs into another non stick pan, season with salt and pepper as desired. Cook and fold to scramble until just set, remove from heat.
  4. Take your pre-baked pizza crust and spread out the gravy evenly. Top with the scrambled eggs, then sprinkle on the shredded cheese, top that with the spring onion.
  5. Place in the oven for 15 to 20 minutes or until the top is nicely melted and just starting to brown up.
  6. Slice, serve, and enjoy.
Recipe Notes

Figure about 50 Baht for the pork, another 100 Baht for the cheese. Figuring 4 servings, this is about $1.10 per serving. I will verify this when I make it.

Shortcuts: Breakfast Sausage, Sausage Gravy, Pizza Dough, Italian Seasoning.

Recipe and photo, provided by good friend, Nikki Reid.
United States.

DIY Chowder
DIY Chowder
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This is a Do It Yourself (DIY) Chowder. This is what I have come up with for you to make a different chowder each time you prepare this. The basics are you need a fat, vegetables, stock, evaporated milk or cream and milk, and seafood.
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
DIY Chowder
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This is a Do It Yourself (DIY) Chowder. This is what I have come up with for you to make a different chowder each time you prepare this. The basics are you need a fat, vegetables, stock, evaporated milk or cream and milk, and seafood.
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Ingredients
For Fat - pick 1 item to use
For Vegetables - pick 1 or more items to use, some are required
For Stock - pick 1 item to use
For Cream - pick 1 item to use
For Seafood - pick 1 or more items to use
Servings: servings
Instructions
  1. Some good combinations:

    If using whitefish, mushroom or vegetable stock works well, plus onion, carrot, daikon, spring onion, and mushrooms. For the cream I normally use the evaporated milk.

    If using clams or oyster meat, with the juice they come in, chicken or vegetable stock work well, plus onion, carrot, and potatoes. For the cream I normally use the evaporated milk.

    For a seafood type chowder, go with a mushroom or vegetable stock, and a little of each seafood listed, plus onion, carrot, potato or daikon. and mushrooms. For the cream I normally use the evaporated milk.
  2. Let's get started. In a medium size pot, heat the bacon fat or butter, when hot, add the onion and saute until softened and starting to brown up.
  3. Add the stock of your choice, the carrot, and 1-3 vegetables of your choice and bring to a boil then reduce to a simmer. As that is simmering add the fish or seafood of your choice, then add the evaporated milk or cream and milk, season with salt and pepper as desired. If using mushrooms add those as well.
  4. Simmer for about 15 to 20 minutes to cook the seafood through and the carrot, and potatoes or daikon are tender.
  5. Ladle into bowls and enjoy.
Recipe Notes

This can be low cost up to high cost depending on what seafood you use.

My own creation, Lee Thayer.
Thailand.

Fish & Mushroom Chowder
Fish & Mushroom Chowder
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I have been making some chowders and soups lately, and wanted to go in another direction from oysters and potatoes, both available here, but readily available is daikon and whitefish (Pangasius and Barramundi). So here is what I came up with, and it is delicious! Made a large pot and it was cleared out by the family the lives around us as well as some visiting family from another village. For the mushrooms, I need to verify the amounts, it was 1 package each.
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Fish & Mushroom Chowder
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Rating: 5
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I have been making some chowders and soups lately, and wanted to go in another direction from oysters and potatoes, both available here, but readily available is daikon and whitefish (Pangasius and Barramundi). So here is what I came up with, and it is delicious! Made a large pot and it was cleared out by the family the lives around us as well as some visiting family from another village. For the mushrooms, I need to verify the amounts, it was 1 package each.
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. In a medium size pot, heat the bacon fat, when hot, add the onion and saute until softened and starting to brown up.
  2. Add the stock, daikon, carrot, spring onion, and coriander, bring to a boil then reduce to a simmer. As that is simmering cut up the fish and add that, then add the evaporated milk, then chop up the mushrooms and add those.
  3. Simmer for about 15 to 20 minutes to cook the fish and mushrooms.
  4. Ladle into bowls and enjoy.
Recipe Notes

For the fish, just figuring all Pangasius (6-8 fillets) figure about 200 Baht. For 8 servings, this is about 74 cents per serving.

My own creation, Lee Thayer.
Thailand.

Old Fashioned Mac & Beef Casserole
Old Fashioned Mac & Beef Casserole
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Sounds like a good hearty meal. This dish can be changed in many ways to make it different each time. On the to cook list.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
40-50 minutes
Servings Prep Time
6-8 servings 10 minutes
Cook Time
40-50 minutes
Old Fashioned Mac & Beef Casserole
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Sounds like a good hearty meal. This dish can be changed in many ways to make it different each time. On the to cook list.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
40-50 minutes
Servings Prep Time
6-8 servings 10 minutes
Cook Time
40-50 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C. Lightly grease a 9x13 baking dish with butter.
  2. In a pot of salted water, cook the macaroni to just tender, drain.
  3. In another pot, heat the butter then saute the garlic, thyme, jalapeno pepper, and paprika for about a minute, then add the onion and saute until just translucent.
  4. Add the ground beef and season with salt and both types of pepper. Cook until the beef is no longer pink and browned. Sprinkle in the flour and mix in and cook for another minute or two.
  5. Add the tomatoes and cook for a few minutes to soften them up then add the macaroni then the milk, stir and mix well, adjust salt and pepper to taste. Stir in half the cheeses.
  6. Pour into the prepared baking dish, top with remaining cheese. Bake uncovered for 20-30 minutes or until heated through and the top is starting to brown.
  7. Remove from oven, let rest for 5 minutes, serve.
Recipe Notes

For the beef figure about 150 Baht for 500 grams. For 6 servings, this is about 75 cents per serving.

Variants: 1. Change the cheese to Swiss or a 4 cheese blend. 2. Change the meat to ground chicken or ground pork. 3. Add chopped bell pepper. 4. Add sliced mushrooms. 5. Instead of baking, just prepare on the stove.

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

Condensed Cream of Asparagus Soup
Condensed Cream of Asparagus Soup
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I have never seen this variety of condensed soup in Thailand, at least where I live, so here is a shortcut, you know what goes in it exactly. This makes basically 1 can of Condensed Cream of Asparagus Soup.
Servings Prep Time
1 can 5 minutes
Cook Time
7 minutes
Servings Prep Time
1 can 5 minutes
Cook Time
7 minutes
Condensed Cream of Asparagus Soup
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I have never seen this variety of condensed soup in Thailand, at least where I live, so here is a shortcut, you know what goes in it exactly. This makes basically 1 can of Condensed Cream of Asparagus Soup.
Servings Prep Time
1 can 5 minutes
Cook Time
7 minutes
Servings Prep Time
1 can 5 minutes
Cook Time
7 minutes
Ingredients
Servings: can
Instructions
  1. Place chopped and blanched asparagus and oil into a 2 quart microwave safe bowl. Cover and cook on HIGH for 4 minutes.
  2. Add remaining ingredients and whisk until smooth.
  3. Microwave for 2 minutes, stopping to whisk after 1 minute and again when finished, if not thick or to your desired consistency, microwave for another minute and whisk again, continue until thickened.
Recipe Notes

Most recipes will just call for a can of condensed soup, some recipes (or if you just want to make the soup by itself) call for plus 1 can of water. One can equals 1 1/4 cups of water. But as a healthier alternative to using water, try using whey if you recently made cottage cheese, or water used to boil potatoes. Milk can also be used in place of water to make a creamier soup.

Used in Recipes Listed on this Site:
Crab Bisque.

Adapted from an internet recipe.

Fresh Pumpkin Pie
Fresh Pumpkin Pie
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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
  • 750-800 grams fresh pumpkin I used a large section from a large pumpkin
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.