Eggs Goldenrod
Eggs Goldenrod
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Now I a make a very good Creamed Eggs, this recipes sounds equally good but is just a white sauce on top of chopped eggs, on buttered toast. This is an old school Southern US breakfast dish. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
15 minutes
Eggs Goldenrod
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Now I a make a very good Creamed Eggs, this recipes sounds equally good but is just a white sauce on top of chopped eggs, on buttered toast. This is an old school Southern US breakfast dish. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Cut the eggs in half, remove the yolks to a cutting board. Mince the yolks and set them aside. Chop the whites. Set aside, but do not mix them, keep them separate.
  2. In a medium sauce pan, melt the butter on medium heat, when melted, whisk in the flour, and continue to whisk until golden in color, 1-2 minutes.
  3. Whisk in the milk, still whisking, and bring to a low boil, keep whisking until the sauce thickens. Season with salt and pepper as desired. Stir in the egg whites, then remove from heat and set aside.
  4. Toast the bread, 1-2 slices per serving, after toasting, generously butter the toast. Arrange the toast on plates.
  5. Spoon the sauce over the toast (If the sauce is too thick, just reheat on low heat.), sprinkle with the egg yolks, top with chopped chives, a light sprinkling of paprika and black pepper.
  6. Serve with sides of your choice.
Recipe Notes

Low cost.

Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs.

Variant: 1. Use duck eggs in place of chicken eggs, but keep in mind the yolk is much richer in flavor, and you will get more yolk and less whites.

Adapted from an internet recipe.

Oven Baked Chicken
Oven Baked Chicken
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe comes from a good friend and is said to be excellent chicken with a nice crispy and crunchy crust. On my to cook list for sure!
Servings Prep Time
6-8 servings 20 minutes
Cook Time
40-50 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
40-50 minutes
Oven Baked Chicken
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe comes from a good friend and is said to be excellent chicken with a nice crispy and crunchy crust. On my to cook list for sure!
Servings Prep Time
6-8 servings 20 minutes
Cook Time
40-50 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
40-50 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 190 C (375 F). Line a baking sheet with foil and lightly spray with olive oil.
  2. Make an assembly line in this order: Bowl 1, add the flour, garlic powder, salt, paprika, and black pepper and mix together. Bowl 2, add the eggs and beat with a fork. Bowl 3, add the crushed corn flakes, panko, and cornmeal, and mix together. Place the baking sheet to the right of bowl 3. Now you are ready.
  3. Dip a piece of chicken in the flour, then the egg, then the crumbs, then place on the baking sheet. Coating the chicken well with each step. Repeat with remaining chicken pieces.
  4. Spray the chicken with olive oil or just dot the top of each piece with a bit of butter.
  5. Bake for 45-55 minutes or until the juices run clear and the chicken is golden brown.
  6. Serve with sides of your choice, enjoy.
Recipe Notes

I will use four quarters, seperated, when I make this and will get a price when I buy them. For now I will say low cost.

Inspired by Spend With Pennies and the link to this recipe is here.
United States.

Deep Fried Frog Legs
Deep Fried Frog Legs
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Frogs are available in village markets, and frog legs frozen at Makro, with a price. The local village frogs are fine. I only use the legs, offer the rest of the frogs to a local friend and more than likely they will take them off your hands.
Servings Prep Time
2-3 servings 15 minutes
Cook Time
10 minutes
Servings Prep Time
2-3 servings 15 minutes
Cook Time
10 minutes
Deep Fried Frog Legs
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Frogs are available in village markets, and frog legs frozen at Makro, with a price. The local village frogs are fine. I only use the legs, offer the rest of the frogs to a local friend and more than likely they will take them off your hands.
Servings Prep Time
2-3 servings 15 minutes
Cook Time
10 minutes
Servings Prep Time
2-3 servings 15 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Skin the frog legs if not already skinned and cut off the feet. Make a slight cut behind the knees to cut the tendons (keeps the legs from moving in the pan for fresh legs).
  2. Add the flour, cracker crumbs, cornmeal, onion powder, salt, and pepper to a large zip bag. Zip the bag closed and shake to mix.
  3. In a bowl, whisk together the eggs and milk.
  4. Heat some oil in a large non stick pan, you want about 1/2 inch of oil. You want the oil hot but not smoking.
  5. When the oil is hot. Dip a few frog legs in the egg mixture and let the excess drip off, then place in the zip log bag with the flour mixture, close, and shake.
  6. Remove the legs with tongs (prevents you from getting clumpy, sticky fingers) and carefully place in the hot oil. Repeat with the legs until all are coated and ready.
  7. Cook the legs until golden brown on each side, about 3-4 minutes per side.
  8. Remove the legs to paper towels to drain.
  9. 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.

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.

Simple Frog Legs
Simple Frog Legs
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Basic recipe to prepare frog legs. In Thailand, the legs are much smaller than the states. There is large frog legs at Makro at times, imported, and with a hefty price as well, so I prefer the local harvested frogs from the village. No set amounts here, this is a make as much as you want guide. Link to the shortcut is listed in the Recipe Notes section.
Prep Time
5 minutes
Cook Time Passive Time
10-15 minutes 1 hour
Prep Time
5 minutes
Cook Time Passive Time
10-15 minutes 1 hour
Simple Frog Legs
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Basic recipe to prepare frog legs. In Thailand, the legs are much smaller than the states. There is large frog legs at Makro at times, imported, and with a hefty price as well, so I prefer the local harvested frogs from the village. No set amounts here, this is a make as much as you want guide. Link to the shortcut is listed in the Recipe Notes section.
Prep Time
5 minutes
Cook Time Passive Time
10-15 minutes 1 hour
Prep Time
5 minutes
Cook Time Passive Time
10-15 minutes 1 hour
Ingredients
Servings:
Instructions
  1. Skin the frog legs if not already skinned and cut off the feet. Make a slight cut behind the knees to cut the tendons (keeps the legs from moving in the pan for fresh legs). Place the legs in a bowl or container.
  2. Pour in some milk to just cover the legs, and place in the fridge. Mix the legs around a few times as they chill.
  3. Remove the legs from the milk, add salt and pepper as desired to some flour, them roll the legs in the flour to coat them well.
  4. Heat a non stick pan with 3-4 tablespoons of butter. When the butter is sizzling, add the legs.
  5. Cook uncovered and turn as needed until golden brown on both sides.
  6. Serve and enjoy.
Recipe Notes

I bought 3 whole (skinned) frogs at the village market for 60 Baht ($1.81) and just the legs, cleaned with feet removed, came out to 190 grams (6.7 oz). I will say 6 small 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.)

Shortcut: Buttermilk.

Adapted from an internet recipe. Yes, it has been so long since I had fried frog legs, I had to look this up.

Turmeric Curry Pork Chops
Turmeric Curry Pork Chops
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Thai recipe, sounds good as the flavors are very nice. On my to cook list and I will verify some of the times and quantities.
Servings Prep Time
2-3 servings 10 minutes
Cook Time Passive Time
20 minutes 2 hours
Servings Prep Time
2-3 servings 10 minutes
Cook Time Passive Time
20 minutes 2 hours
Turmeric Curry Pork Chops
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Thai recipe, sounds good as the flavors are very nice. On my to cook list and I will verify some of the times and quantities.
Servings Prep Time
2-3 servings 10 minutes
Cook Time Passive Time
20 minutes 2 hours
Servings Prep Time
2-3 servings 10 minutes
Cook Time Passive Time
20 minutes 2 hours
Ingredients
To Marinate
To Cook
Servings: servings
Instructions
  1. Add the wine or stock, milk, and salt to a shallow dish, stir to mix in the salt. Rinse the chops place in the dish shallow dish, turning occasionally to coat them, and place in the fridge for 2 hours.
  2. Add the To Cook ingredients to a a large non stick pan, and whisk to mix the turmeric and curry paste in.
  3. When the mixture is starting to simmer, add the pork chops, keep on a medium to low simmer, cover, and cook the chops for 20 minutes.
  4. When the juices run clear and the chops are tender, remove from the pan and server with rice or potatoes with some curry drizzled over them.
Recipe Notes

I will price this when I get pork chops again in the city, I will say low price now.

This recipe for Turmeric Curry Pork Chop is adapted from Appon's Thai Food.

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.

Tuna Loaf
Tuna Loaf
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds good to me. Use fresh cooked tuna or canned in brine, either one is fine. This recipes screams of variants that you can use to make it different each time it is prepared. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6 servings 15 minutes
Cook Time
45-50 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
45-50 minutes
Tuna Loaf
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds good to me. Use fresh cooked tuna or canned in brine, either one is fine. This recipes screams of variants that you can use to make it different each time it is prepared. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6 servings 15 minutes
Cook Time
45-50 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
45-50 minutes
Ingredients
Servings: servings
Instructions
  1. Note about the tuna. For canned, use 2 1/2 to 3 cans, drained well. For fresh cooked, go with 425 grams (15 oz).
  2. Preheat your oven to 180 C (350 F). Grease with butter or olive oil with an oil sprayer a loaf pan.
  3. In a large mixing bowl, add all the ingredients, seasoning with salt and pepper as desired, as well as Tobasco sauce. Use your hands and mix well.
  4. Pack mixture into the prepared loaf pan.
  5. Place in the oven and bake for about 45 to 50 minutes or until the top is golden brown.
  6. Cool for 10 minutes before slicing. Serve with sides of your choice and enjoy.
Recipe Notes

Low cost, even more so if using fresh cooked tuna.

Shortcuts: Fresh Tuna, Bread Crumbs.

Variants: 1. Use red bell pepper in place of green. 2. Saute the bell pepper and onion prior to mixing in with the tuna. 3. Add chopped hard boiled eggs. 4. Add sliced green olives. 5. Add chopped fresh parsley or cilantro.

Adapted from an internet recipe.

Rotsi-topped Fish Pie
Rotsi-topped Fish Pie
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Rotsi (Rösti) is a new term for me, I had to look that up, Swiss in origin meaning shredded par boiled potato. Normally when I see fish pies they are topped with mashed potatoes or just a nice cheese sauce, so this sounds really good for a different topping. I am going to use my individual serving dish or dishes to test this recipe out and will validate the ingredient amounts as well. On my to cook list and soon. Many variants to make this a different dish every time you prepare it.
Servings Prep Time
2 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
20-30 minutes
Rotsi-topped Fish Pie
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Rotsi (Rösti) is a new term for me, I had to look that up, Swiss in origin meaning shredded par boiled potato. Normally when I see fish pies they are topped with mashed potatoes or just a nice cheese sauce, so this sounds really good for a different topping. I am going to use my individual serving dish or dishes to test this recipe out and will validate the ingredient amounts as well. On my to cook list and soon. Many variants to make this a different dish every time you prepare it.
Servings Prep Time
2 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Wash and scrub the potato, certainly use more smaller potatoes if you do not have one large one. Cut the potato in half. Heat a sauce pan with salted water, when boiling, add the potato pieces and cook for about 5-6 minutes, you want firm, not fully tender potatoes as you are going to shred them. When the potatoes have been cooked, slightly, drain them and run under cold water to stop the cooking process. Set them aside.
  2. In a sauce pan, add the milk and fish, bring to just a simmer for 5 minutes, this is precooking the fish, and getting some fish juices mixed into the milk. Remove the fish and drain them, retain the milk and set aside.
  3. Heat half of the butter in a sauce pan, then add the leek and saute for about 5 minutes or until soft. Whisk in the flour and continue to whisk for 1 minute, then remove from heat, then slowly add the milk while whisking. Return to heat and whisk until the sauce comes the sauce comes to a boil, reduce to a simmer for 2 minutes, remove from heat and stir in the parsley and mustard, season with pepper as desired. Set this aside.
  4. Preheat your oven to 180 C (350 F). Get out a small baking dish, I am going to try this with one or two small individual Pyrex dishes.
  5. Flake the fish into chunks and fold into the sauce. Gently fold in the quartered eggs. Pour mixture into the dish or dishes.
  6. Grate the potato pieces then melt the butter in a small sauce pan. Toss the butter with the potatoes, season with salt and pepper as desired. Scatter the potatoes over the dish.
  7. Place the dish in the oven and and bake for 10-20 minutes to get the potatoes golden brown and tender.
  8. Serve.
Recipe Notes

Low cost.

Variants: 1. Use a combination of fish, like whitefish and salmon. 2. Add shrimp. 3. Omit the eggs. 4. Add peas to the sauce. 5. Add some shredded cheese to the potatoes or place on top of the potatoes. 6. Replace the leek with diced onion. 7. Go heavy handed with the pepper in the sauce. 8. Add extra mustard to the sauce.

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.