Homemade Noodles I

Homemade Noodles I
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This recipe comes from a good friend, and is highly recommended! I will be making these soon and may very well be another item I do not need to go to the city for. On my to make list soon!
Servings Prep Time
1 batch for a soup 15 minutes
Cook Time
5-10 minutes
Servings Prep Time
1 batch for a soup 15 minutes
Cook Time
5-10 minutes
Homemade Noodles I
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This recipe comes from a good friend, and is highly recommended! I will be making these soon and may very well be another item I do not need to go to the city for. On my to make list soon!
Servings Prep Time
1 batch for a soup 15 minutes
Cook Time
5-10 minutes
Servings Prep Time
1 batch for a soup 15 minutes
Cook Time
5-10 minutes
Ingredients
Servings: batch for a soup
Instructions
  1. For the flour, you can use 2 cups all purpose, or 1 cup all purpose and 1 cup whole wheat. If using wheat flour, you may need a bit more milk, And for any recipe with dough, since this is based on humidity where you are, if the dough is too dry, add more milk, if the dough is too sticky, add more flour. If weighing the flour, recommended, 2 cups all purpose flour is 256 grams or 9 ounces.
  2. In a large mixing bowl, add the eggs, milk, and salt. and whisk together. Add 1 cup of flour and stir until mixture is smooth.
  3. Mix in the garlic powder and remaining flour, one spoonful at a time until the mixture forms a ball and is no longer sticky.
  4. Turn out to a lightly floured surface and knead for about 3 minutes. No worries about over kneading. Let the dough rest for a few minutes.
  5. Roll out the dough on a floured surface as thin as you like then cut with a pizza or pasta cutter to widths you desire.
  6. Hang to air dry or cook in boiling water for 3-5 minutes. If making thicker noodles, you may need to cook a minute or more two.
  7. For air dried noodles, once dry, store in an air tight container in the fridge for up to a week or freeze for up to 6 months.
  8. Use noodles in a soup, casserole, etc.
Recipe Notes

Low cost.

Recipe and photo provided courtesy of good friend, Christine Hoffman and the link to her recipe is here
United States.

Oyster Chowder

Oyster Chowder
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Sounds like a great chowder, and oysters are readily available at Tesco in the small containers.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Oyster Chowder
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Sounds like a great chowder, and oysters are readily available at Tesco in the small containers.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a sauce pan, add the milk and scald, which means bring it just to a boil.
  2. Strain the oysters and reserve the liquid. This is the type from Tesco I will use and I will verify the weight of each container and will update this with what I find out.
  3. In another pot, melt the butter then add the onion and parsley and cook until the onion is soft and translucent, then add the Worcestershire sauce, season with salt, pepper, and cayenne to taste.
  4. Add the oyster liquid and stir constantly and bring to a simmer, spring in the flour and stir continuously to thicken the mixture.
  5. When thickened, stir in the oysters and simmer until the edges curl, this is about 5 minutes, do not overcook the oysters.
  6. When the milk is scalded, that into the chowder until well blended.
  7. Serve with crackers or bread.
Recipe Notes

I will price this when I figure out how many containers of oysters I need, but reasonable to say this is low cost.

Adapted from an internet recipe.

Khuushuur

Khuushuur
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This is Mongolia’s version of a handheld meat pastry. It’s a circle of wheat flour dough folded in half around a filling of minced or ground or beef, and pan or deep-fried. Sounds good to me, this would be similar to pasty.
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Khuushuur
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This is Mongolia’s version of a handheld meat pastry. It’s a circle of wheat flour dough folded in half around a filling of minced or ground or beef, and pan or deep-fried. Sounds good to me, this would be similar to pasty.
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C. To make the dough, put the flour in a large bowl then gradually add the water, mixing to a firm dough. Knead lightly for a minute or two, then wrap in plastic wrap and put in the fridge while you make the filling.
  2. Mix the meat with the onion, garlic, caraway seeds, and season with salt and pepper to your liking. Take the dough out of the fridge and divide into 16 pieces, then roll one out to a 10 cm (4 inch) diameter circle. Place a couple of heaped teaspoons of the meat mix on half of the circle but away from the edge, then fold one side over the meat. Press the edges together, then fold the sealed edge over again, crimping as you go. Repeat with the remaining meat and dough.
  3. In a wok or large frying pan, heat the oil to around 180 C, or when a piece of bread sizzles and turns golden in less than a minute. Gently lower the khuushuur into the oil in batches of 3 or 4, and cook for around 4 minutes until golden. Once all the khuushuur are cooked, place on a foil lined baking sheet and cook for 10 minutes in the oven, then serve.
Recipe Notes

The beef would cost about 100 Baht/500 grams. For 4 servings, this is about 75 cents per serving.

Provided courtesy of good friend, Stephen Connell.
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Amish Cinnamon Bread

Amish Cinnamon Bread
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This is an old Amish quick bread recipe, mix and bake.
Servings Prep Time
2 loaves 15 minutes
Cook Time
45-50 minutes
Servings Prep Time
2 loaves 15 minutes
Cook Time
45-50 minutes
Amish Cinnamon Bread
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This is an old Amish quick bread recipe, mix and bake.
Servings Prep Time
2 loaves 15 minutes
Cook Time
45-50 minutes
Servings Prep Time
2 loaves 15 minutes
Cook Time
45-50 minutes
Ingredients
For the Batter
For the Cinnamon Sugar Mix
Servings: loaves
Instructions
  1. Preheat your oven to 180 C. Grease two bread pans with butter.
  2. In a small bowl, mix together the 2/3 cup sugar and the cinnamon, set aside.
  3. In a large bowl, cream together the butter and the 2 cups of sugar, then mix in the eggs, then mix in the flour and baking soda to make the batter.
  4. Pour 1/4 of the batter into each bread pan, leaving half the batter in the large bowl. Now using only 3/4 of the sugar cinnamon mixture, sprinkle this onto the batter in each bread pan, use a butter knife to make some swirls in the batter.
  5. Pour the remain batter into each bread pan and sprinkle each pan with the remaining sugar cinnamon mix, and make the swirly thing again with the knife. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. and the top is golden brown. Remove from the oven and let cool for 20-30 minutes before turning out from the pans.
Recipe Notes

Low cost.

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

Crescent Rolls (Bread Machine)

Crescent Rolls (Bread Machine)
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These sound great. Not sure if this makes one "tube" or two until I test these out. On my to cook list.
Servings Prep Time
16-24 rolls 2 hours
Cook Time
12-15 minutes
Servings Prep Time
16-24 rolls 2 hours
Cook Time
12-15 minutes
Crescent Rolls (Bread Machine)
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These sound great. Not sure if this makes one "tube" or two until I test these out. On my to cook list.
Servings Prep Time
16-24 rolls 2 hours
Cook Time
12-15 minutes
Servings Prep Time
16-24 rolls 2 hours
Cook Time
12-15 minutes
Ingredients
Servings: rolls
Instructions
  1. Place ingredients in bread machine in the order stated by your bread machine manufacturer and choose the dough cycle.
  2. After the cycle, remove dough to a floured surface using floured hands. Divide dough in half. Roll out each half into a 9 inch circle.
  3. Spread some softened butter onto each circle (if desired) and cut each circle into 8 or 12 pie-shaped wedges, depending on the size of roll you want. Starting with the wide end, roll up each wedge.
  4. Place on greased baking pan, cover with a cloth and let stand for about 2 hours until roll has doubled in size. About 30 minutes before the end of the rise time, preheat your oven to 180 C.
  5. Bake for 12-15 minutes or until golden brown, remove from oven and brush with butter.
  6. If using these for another recipe other than rolls, use the dough prior to cutting into wedges and use as the other recipe directs.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Turkey Gravy

Turkey Gravy
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This recipe is adapted from the Mayo Roasted Turkey. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 1/2 cups or so 5 minutes
Cook Time
20 minutes
Servings Prep Time
2 1/2 cups or so 5 minutes
Cook Time
20 minutes
Turkey Gravy
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This recipe is adapted from the Mayo Roasted Turkey. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 1/2 cups or so 5 minutes
Cook Time
20 minutes
Servings Prep Time
2 1/2 cups or so 5 minutes
Cook Time
20 minutes
Ingredients
Servings: cups or so
Instructions
  1. Pour the drippings from the roasting pan into a small pot, simmer for 10-15 minutes, skim off most of the fat, not all of it as that is what adds flavor, and use a slotted spoon to remove any celery, onion, or any large pieces.
  2. If you boiled the neck, heart, and gizzard (not the liver), then use 1/4 cup of that broth, and mix with the flour in a small bowl. If you did not boil these, then use water or chicken stock. Whisk this into the drippings until smooth and continue to simmer, low simmer would be best. Stir occasionally and this will thicken, cook to your desired consistency, add salt and pepper to your taste and pour into a serving dish, serve with your roast turkey and mashed potatoes.
Recipe Notes

Low cost.

Shortcut: Mayo Roasted Turkey.

Adapted from an internet recipe.

Au Gratin Potatoes

Au Gratin Potatoes
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Cheese and potatoes, my kind of side dish. I am looking forward to making this version. This can be costly depending on the cheese you use, but would be a great meal for visiting friends and family.
Servings Prep Time
8 servings 20 minutes
Cook Time
90 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
90 minutes
Au Gratin Potatoes
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Cheese and potatoes, my kind of side dish. I am looking forward to making this version. This can be costly depending on the cheese you use, but would be a great meal for visiting friends and family.
Servings Prep Time
8 servings 20 minutes
Cook Time
90 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
90 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 205 C, get out a casserole or baking pan and lightly grease with butter.
  2. Thinly slice the potatoes into 1/8 inch thick slices, a mandolin would be the best item to use for this, it is faster than using a knife and will provide uniform slices. After the potatoes, slice the onion as thin as possible as well, again, a mandolin would be the best choice to use. Separate the onions into rings as well.
  3. Once the potatoes and onions sliced, make little stacks, starting with a potato slice, couple of onion ring slices, another potato, and so on until the stack is 2 inches high or so, ending with a potato slice on top. Do this for all the slices. Now take the stacks and place them in the baking dish on one side of the stack. Instead of layering them, the edges of the potatoes will be facing upwards.
  4. Melt the butter in a saucepan then whisk in the flour and cook this for 2-3 minutes, then whisk in the the mustard, salt and pepper to your liking, and the milk. Whisk continuously until this thickens and is bubbly. Remove from heat and stir in the shredded cheeses until full melted in.
  5. Pour or spoon the cheese sauce over the potatoes, covering the dish evenly. Cover with foil. If the edges of potatoes may touch the foil, lightly grease the foil with butter (not the edges of foil) and then cover with the foil, greased side down.
  6. Bake this for 1 hour, then remove the foil and bake for another 20-30 minutes, or until the top is golden brown and the potatoes are cooked through. Serve. I can foresee using this as a side with meatloaf or with a couple of thick ham slices.
Recipe Notes

Only costly items is the cheeses. Cheddar cheese (from New Zealand) is about 180 Baht for a block of 250 grams, shred just about half of the block and that will give around 1 cup of cheese, cost would be 90 Baht. For Gruyere cheese (from Switzerland), this is about 395 Baht for a block of 200 grams, shred 1/4 of the block for about 1/2 cup of cheese, cost would be about 99 Baht. If you use Swiss cheese in place of Gruyere, the cost would be 45 Baht. For eight servings, this can be 70 cents per serving using Gruyere cheese. If using Swiss cheese, the cost would be 50 cents per serving. This is an expensive side dish but would be a very nice once in a while side dish or for when friends and family is visiting.

Inspired by Spend With Pennies and the link to this recipe is here.
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Chili Mac and Cheese Bake

Chili Mac and Cheese Bake
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Sounds really good!
Servings
4-6 servings
Servings
4-6 servings
Chili Mac and Cheese Bake
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Sounds really good!
Servings
4-6 servings
Servings
4-6 servings
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 220 C. Lightly grease a 9x9 baking dish with butter.
  2. Cook the pasta but reduce the time by 1 to 2 minutes, drain and set aside.
  3. When the pasta is cooking, in a medium bowl, whisk together the flour, corn meal, sugar, salt, and baking powder. Add the egg, melted butter, and milk, mix until just incorporated, it will be lumpy, that is ok.
  4. Spread the pasta evenly on the bottom of the baking dish then top with the cheese, then top that with the warmed chili (warming it makes it easy to spread). Now spread the corn bread batter evenly over the top.
  5. Bake for 25-35 minutes or until corn bread is golden brown and a toothpick inserted in the center comes out clean. Serve.
Recipe Notes

The chili is already paid for, your major cost here would be the cheese, figure that at about 180 Baht/block to make 2 cups of shredded. So for 4 servings, this is about $1.33 per serving, or about 90 cents per serving for 6 servings if stretching this meal out with a green salad on the side. Overall, a good use for leftover Chili.

Adapted from an internet recipe.

Chicken Meatballs in Parmesan Cream Sauce

Chicken Meatballs in Parmesan Cream Sauce
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These sound really good! A must try for me. Links to the shortcuts are listed in the Recipe Notes section.
Servings
4 servings
Servings
4 servings
Chicken Meatballs in Parmesan Cream Sauce
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These sound really good! A must try for me. Links to the shortcuts are listed in the Recipe Notes section.
Servings
4 servings
Servings
4 servings
Ingredients
For the Meatballs
Additional Ingredients
Servings: servings
Instructions
  1. Combine all of the meatball ingredients into a mixing bowl. Use your hands to mix or just a large spoon, do not over mix.
  2. Wet hands with some water and roll out meatball mixture into balls, make about 1 1/2 inches in diameter, like golf ball size.
  3. Brown meatballs on all sides in large non stick pan over medium-high heat in olive oil. You may have to do this in batches. Remove the meatballs when browned, place on a plate and set aside.
  4. Using the same pan, fry the onion and garlic until soft, then sprinkle with flour, stir, and cook a few minutes more. Then whisk in the chicken stock until no lumps remain, then whisk in the heavy cream or milk.
  5. Turn heat down to low. Sauce should barely be simmering. Stir in 3/4 of a cup of Parmesan cheese and a good pinch of black pepper. Check for seasoning. Add salt if it needed. Place the meatballs into the simmering sauce and simmer for 10 - 15 minutes or until meatballs are cooked through and sauce has thickened.
  6. Serve over pasta of your choice or mashed or boiled potatoes.
Recipe Notes

Chicken will cost about 32 Baht/500 grams. The Parmesan cheese however, will cost about 280+ Baht for grated, solid cheese you need to shave, even more. This comes to about $2.30 per serving for 4 servings. Costly but would be a good once a month meal.

Shortcuts: Breadcrumbs, Heavy Cream.

Adapted from an internet recipe.

KFC Gravy

KFC Gravy
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KFC does have some tasty gravy, but more than likely the ingredient list is as long as my arm, so here is a shortcut. I have not tried this yet but on my list of things to do.
Servings Prep Time
4-6 people 5 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 people 5 minutes
Cook Time
20 minutes
KFC Gravy
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KFC does have some tasty gravy, but more than likely the ingredient list is as long as my arm, so here is a shortcut. I have not tried this yet but on my list of things to do.
Servings Prep Time
4-6 people 5 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 people 5 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Bring the water to a boil and add the bouillon or powder and stir until dissolved, set aside.
  2. In another small pot, melt the butter on low heat, stir as needed. Mix the sage, black pepper, and garlic powder with the flour.
  3. Slowly add the flour mixture to the melted butter and whisk continuously, until the mixture takes on a golden brown color.
  4. At this point, slowly stir in the bouillon mixture, continuing to whisk. One the mixture is whisked in, turn up the heat to medium until some of the water evaporates and leaves a creamy and pourable gravy.
  5. Serve while hot over mashed potatoes.
Recipe Notes

Adapted from an internet recipe.