Fridge Bread & Butter Pickles
Fridge Bread & Butter Pickles
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I love bread and butter pickles and when I was growing up, my Mom and Grandmother made them a lot during the summer months. I just found this recipe and I will be trying it soon! This is NOT a canning recipe and is NOT recommended to can this, this is a make and place in the fridge recipe.
Servings Prep Time
1 quart 3 hours
Cook Time Passive Time
5 minutes 24 hours
Servings Prep Time
1 quart 3 hours
Cook Time Passive Time
5 minutes 24 hours
Fridge Bread & Butter Pickles
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I love bread and butter pickles and when I was growing up, my Mom and Grandmother made them a lot during the summer months. I just found this recipe and I will be trying it soon! This is NOT a canning recipe and is NOT recommended to can this, this is a make and place in the fridge recipe.
Servings Prep Time
1 quart 3 hours
Cook Time Passive Time
5 minutes 24 hours
Servings Prep Time
1 quart 3 hours
Cook Time Passive Time
5 minutes 24 hours
Ingredients
Servings: quart
Instructions
  1. In a large shallow bowl, add the cucumber slices and salt and mix together. Cover and place in the fridge for 1 1/2 hours.
  2. When the cucumbers are ready, add to a colander and rinse well. Drain the cucumbers well, there you just removed excess moisture from the cucumber slices to provide a good crisp cucumber slice. Add the drained cucumbers to a heat proof bowl this time, or to a quart jar.
  3. Add the sliced onion to the cucumbers and toss to mix together. Set aside.
  4. In a medium sauce pan, add the vinegars, sugars, mustard and celery seeds, and finally the turmeric. Stir together then and bring mixture to a simmer on medium heat. Stir until the sugars are dissolved.
  5. Pour the hot mixture over the cucumber and onion mixture, let set at room temp for 1 hour to cool, then cover and place in the fridge for 24 hours.
  6. The bread and butter pickles and ready to be eaten. Can be stored in the fridge for up to 1 month as long as they are covered airtight.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Bacon Fat Flour Tortillas
Bacon Fat Flour Tortillas
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These sound really good, thicker than store bought, and a hell of a lot cheaper as well 🙂 On my to cook list.
Servings Prep Time
16 tortillas 90 minutes
Cook Time
15-20 minutes
Servings Prep Time
16 tortillas 90 minutes
Cook Time
15-20 minutes
Bacon Fat Flour Tortillas
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These sound really good, thicker than store bought, and a hell of a lot cheaper as well 🙂 On my to cook list.
Servings Prep Time
16 tortillas 90 minutes
Cook Time
15-20 minutes
Servings Prep Time
16 tortillas 90 minutes
Cook Time
15-20 minutes
Ingredients
Servings: tortillas
Instructions
  1. For the bacon fat, you can either fry up some bacon or if you keep bacon fat in the fridge, use that when it is softened up.
  2. Add to a small sauce pan, the oil, 3/4 cup of milk, and the bacon fat, heat on medium low to just bring the mixture to a simmer, do not let it boil. Once at a simmer, remove from heat.
  3. In a mixing bowl, add the flour, salt, and baking powder and whisk together. Make a well in the center and pour in the heated milk mixture and the remaining 1/2 cup of milk, and using your hands, mix until a rough dough forms.
  4. Lightly flour your work surface and turn out dough onto that. Knead dough for about 4 minutes until it is smooth and elastic. Wrap in plastic wrap and let it rest on the counter for 1 hour.
  5. When 1 hour has passed, unwrap the dough and cut into 16 even pieces and form each into a ball about 1 1/2 inches diameter. Cover with a kitchen towel.
  6. Take one ball and on your floured work surface, roll it out to a 6 inch round. Place that under the towel and repeat the steps for the remaining balls.
  7. Once all the tortillas are rolled out, heat a cast iron pan on medium low to medium heat, add a tortilla and cook for about 2 minutes, you want some brown spots to form on the bottom and air bubbles form on the surface, poke the large bubbles with a fork. Flip and cook another 1 to 2 minutes. Remove and stack under the towel, repeat for remaining tortillas.
  8. Fill with your favorite taco fillings and enjoy.
Recipe Notes

Low cost.

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

Slow Cooker Italian Pot Roast
Slow Cooker Italian Pot Roast
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I cannot vouch for this being Italian in any fashion except for maybe the use of the red wine, sounds good though, on my to cook list.
Servings Prep Time
8-10 servings 30 minutes
Cook Time
8 hours
Servings Prep Time
8-10 servings 30 minutes
Cook Time
8 hours
Slow Cooker Italian Pot Roast
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I cannot vouch for this being Italian in any fashion except for maybe the use of the red wine, sounds good though, on my to cook list.
Servings Prep Time
8-10 servings 30 minutes
Cook Time
8 hours
Servings Prep Time
8-10 servings 30 minutes
Cook Time
8 hours
Ingredients
Servings: servings
Instructions
  1. Let the roast come to room temp by sitting it on the counter for 30 minutes. Heat a large non stick pan on medium high heat and add the olive oil. Sprinkle the roast all over with 3 teaspoons of the kosher salt and the black pepper.
  2. Add the roast to the pan and sear on all sides, rotating the roast every 3 or 4 minutes to brown all sides of the roast. When the roast is browned, remove and place in your slow cooker.
  3. Add the remaining ingredients except the parsley. Cook on Low setting for 8 hours.
  4. To serve, remove the roast from the slow cooker and let rest 10 minutes. Slice across the grain, mashed potatoes, the veggies from the pot and gravy over the potatoes, garnish with fresh chopped parsley, sounds perfect.
Recipe Notes

For the beef, figure about 300 Baht/1 1/2 kilo roast. For 8 servings, this is about $1.10 per serving.

Adapted from an internet recipe.

Boiled Potatoes with Butter
Boiled Potatoes with Butter
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Basic recipe but sounds very good. On my to cook list, sounds like a perfect side dish, and I like boiled potatoes, this would be pretty flavorful. New potatoes would be the small round ones, I will just use good clean potatoes they stock at Tesco once in a while.
Servings Prep Time
4 servings 5 minutes
Cook Time
10-15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
10-15 minutes
Boiled Potatoes with Butter
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Basic recipe but sounds very good. On my to cook list, sounds like a perfect side dish, and I like boiled potatoes, this would be pretty flavorful. New potatoes would be the small round ones, I will just use good clean potatoes they stock at Tesco once in a while.
Servings Prep Time
4 servings 5 minutes
Cook Time
10-15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
10-15 minutes
Ingredients
Servings: servings
Instructions
  1. Place the potatoes, garlic (no kidding, just cut the head in half and toss in), bay leaf, and peppercorns in a pot add water to cover by about an inch and season generously with salt,. Bring to a boil then lower the heat to a simmer and cook the potatoes until fork tender, about 5 to 8 minutes depending on their size, may be 10-15 minutes for local potatoes.
  2. Drain the potatoes and discard the bay leaf, garlic, and peppercorns. For large potatoes, cut in half. Toss with the butter and season with salt and pepper to taste.
  3. Serve as a side dish.
Recipe Notes

Low cost.

Variant: Cut the potatoes in half and soak in water with the garlic, peppercorns, bay leaf, and salt for a few hours, then cook.

Adapted from an internet recipe.

Southern Fattoush
Southern Fattoush
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This is an Israeli bread salad, and sounds delicious! On my to cook list. This does call for the use of toasted pita bread, if in a pinch, regular sliced bread, toasted, should work ok. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 30 minutes
Servings Prep Time
6 servings 30 minutes
Southern Fattoush
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This is an Israeli bread salad, and sounds delicious! On my to cook list. This does call for the use of toasted pita bread, if in a pinch, regular sliced bread, toasted, should work ok. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 30 minutes
Servings Prep Time
6 servings 30 minutes
Ingredients
For the Dressing
For the Salad
Servings: servings
Instructions
  1. Preheat your oven to 200 C.
  2. To make the dressing, add the dressing ingredients except the olive oil to a medium sized bowl and whisk, gradually drizzle in the olive oil, whisking constantly.
  3. Toast the pita bread. Arrange the torn pita bread in a single layer on a baking sheet and bake for 7 minutes in the preheated oven, stir them up at 4 minutes. Let the toasted pita cool completely and reserve 1/2 cup for garnish later.
  4. To make the salad, mix together the salad ingredients, tossing in the toasted pita and dressing last, top with the reserved toasted pita and serve.
Recipe Notes

Low cost.

Shortcut: Pita Bread.

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

Stuffed Peppers with Polenta & Sausage
Stuffed Peppers with Polenta & Sausage
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This sounds really good, nice use of the polenta. On my to cook list.
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Stuffed Peppers with Polenta & Sausage
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This sounds really good, nice use of the polenta. On my to cook list.
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C. Microwave the bell peppers on High for 2 minutes to soften slightly. Cut bell peppers in half, lengthwise. Remove seeds and membranes, leave the stem intact for visual purpose.
  2. Heat oil in a large skillet over medium high heat. Add sausage to skillet and cook 4 minutes, stirring to break into small pieces. Add onion to skillet, stirring occasionally, until sausage is cooked and onion is tender, about 3 minutes. Remove sausage mixture from pan.
  3. Add cornmeal to the same skillet cook 1 minute, stirring constantly then add broth, milk, and 3/4 teaspoon of the salt, bring to a boil. Cover, reduce heat to medium, and cook, stirring occasionally, until liquid is absorbed, about 20 minutes. Stir in parsley, sausage, and half of the cheese. Divide mixture evenly among bell pepper halves. Place side by side on a baking sheet. Sprinkle with remaining mozzarella cheese.
  4. Bake for 30 minutes or until the cheese is browned and the peppers are tender.
  5. While the peppers are cooking, whisk the olive oil, vinegar, black pepper, and remaining salt in a medium bowl, add the tomatoes and basil, toss to coat. Serve over peppers with bread or a salad on the side for a complete meal.
Recipe Notes

For the sausage, this is based on making it yourself (takes just minutes) and would only cost about 40 Baht. Figure about 60 Baht for the cheese. For 6 servings, this is about 49 cents per serving.

Variant: Use 3 links of Italian sausage, hot or mild, remove the casing and break up when you cook them.

Shortcut: Italian Sausage.

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

Endless Summer Salad
Endless Summer Salad
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This is a cucumber and onion based salad in a brine, you can add what ever vegetables you like, it does not have to be just cucumbers and onions. As the vegetables are used, just add more to the brine, this can last several weeks.
Endless Summer Salad
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This is a cucumber and onion based salad in a brine, you can add what ever vegetables you like, it does not have to be just cucumbers and onions. As the vegetables are used, just add more to the brine, this can last several weeks.
Ingredients
Servings:
Instructions
  1. Peel and thinly slice the cucumber. Thinly slice the onion and separate the rings. Add these to a bowl that has a lid. Add the garlic.
  2. Whisk together the vinegar, water, sugar, and salt until the sugar and salt are completely dissolved, Stir in the dill. Pour the brine over the cucumber and onion.
  3. Cover and refrigerate for at least 2 hours before serving. Enjoy, add more, refrigerate, repeat.
  4. Serve as a salad, on hamburgers, sandwiches, etc.
Recipe Notes

Low cost.

Variants: Add chopped bell pepper, any color you like. Add celery seed to the brine. Add tomatoes, long beans, carrots, okra, etc.

Adapted from an internet recipe.

Grandma Style Pie (Pizza) Dough
Grandma Style Pie (Pizza) Dough
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What is a Grandma Style Pie, anyways? Fair enough question, a Sicilian pie and a Grandma Pie are both stretched in a square/rectangular sheet pan with olive oil. Grandma pies are proofed (allowed to rise) for a shorter time than Sicilian pies. Grandma pies are thinner than Sicilian pies. This makes enough dough to cover one 18x13 inch rimmed baking sheet.
Servings Prep Time
1 pie 24 hours
Servings Prep Time
1 pie 24 hours
Grandma Style Pie (Pizza) Dough
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What is a Grandma Style Pie, anyways? Fair enough question, a Sicilian pie and a Grandma Pie are both stretched in a square/rectangular sheet pan with olive oil. Grandma pies are proofed (allowed to rise) for a shorter time than Sicilian pies. Grandma pies are thinner than Sicilian pies. This makes enough dough to cover one 18x13 inch rimmed baking sheet.
Servings Prep Time
1 pie 24 hours
Servings Prep Time
1 pie 24 hours
Ingredients
Servings: pie
Instructions
  1. Combine yeast and the warm water in a large bowl, let stand until yeast starts to foam, about 10 minutes.
  2. To the bowl, mix in the olive oil, then salt and half of the flour. Add about half of the remaining and mix, and add the remainder of the flour, mixing until incorporated and a shaggy dough forms.
  3. Turn out dough onto a lightly floured surface and knead until soft, smooth, and elastic, 10–12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Refrigerate for 24 hours.
  4. Use to make a Grandma Style Pie.
Recipe Notes

Low cost.

Used in Recipes Listed on this Site:
Black Olive & Provolone Grandma Pie,

Adapted from an internet recipe.

Rotisserie Chicken Seasoning
Rotisserie Chicken Seasoning
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Sounds like a great tasting rub for a roast chicken. This should cover 3 average size roasting chickens.
Prep Time
5 minutes
Prep Time
5 minutes
Rotisserie Chicken Seasoning
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Sounds like a great tasting rub for a roast chicken. This should cover 3 average size roasting chickens.
Prep Time
5 minutes
Prep Time
5 minutes
Ingredients
Servings:
Instructions
  1. Mix all ingredients and store in a air tight container.
  2. Just rub on a whole chicken and cook on a rotisserie or just oven bake.
Recipe Notes

Adapted from an internet recipe.

Loaded BBQ Chicken Nachos
Loaded BBQ Chicken Nachos
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Sounds really good. The tortilla chips are available in the larger cities. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 20 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
15 minutes
Loaded BBQ Chicken Nachos
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Sounds really good. The tortilla chips are available in the larger cities. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 20 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 180 C. Heat the oil in a pan over high heat. Cook the chicken with salt, pepper, garlic powder, and chili powder for two to three minutes. Add the barbecue sauce and cook until the sauce has reduced by about half, about five minutes. Remove from heat.
  2. In a large baking dish, spread out two large handfuls of tortilla chips. Layer with half of the barbecue chicken, followed by half of the cheese, onion, tomato, bacon, and parsley. Repeat with the remaining ingredients. Bake for 15 minutes.
  3. Drizzle the sour cream and sprinkle the avocado on top. Serve.
Recipe Notes

The chicken might cost 35 Baht, the cheese would be about 180 Baht, and the bacon about 120 Baht. For 4 servings, this is about $2.46 per serving.

Shortcuts: BBQ Sauce, Sour Cream.

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