Ground Beef Pizza
Ground Beef Pizza
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Sounds really good and is a change up from the thick (think lots of fillings) pizzas that I normally make. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
18-20 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
18-20 minutes
Ground Beef Pizza
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Sounds really good and is a change up from the thick (think lots of fillings) pizzas that I normally make. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
18-20 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
18-20 minutes
Ingredients
Servings: servings
Instructions
  1. In a large bowl, add the warm water and sugar and stir to dissolve the sugar, then sprinkle in the yeast and stir in until that is dissolved. Let this stand for 5 minutes.
  2. Mix together the flour and salt then mix in the oil. When 5 minutes have passed, add the flour mixture to the yeast mixture and stir to form a soft dough. Turn out dough onto a floured work surface and kneed for about 5 minutes until dough is soft and elastic.
  3. Shape dough into a ball and place on a lightly oiled baking sheet, flatten lightly. Cover with plastic wrap and let rise in a warm place for 20 minutes.
  4. While the dough is rising, cook the ground beef in a non stick skillet and break it up as it cooks, season with salt pepper as desired. Drain then add the pasta sauce to the ground beef and mix together.
  5. Heat your oven to 250 C. Divide the dough into 4 equal parts, pat each one into about a 7 inch circle. Should be able to put 2 on each baking sheet.
  6. Top each pizza with 1/4 of the meat sauce, then 1/4 of the Mozzarella. Bake for about 18 to 20 minutes or until the cheese is melted and the crust is golden brown. Remove from oven, sprinkle with Parmesan cheese.
  7. Serve.
Recipe Notes

Figure about 170 Baht for the Mozzarella cheese, the beef about 50 Baht for 250 grams. For 6 servings, this is about $1.08 per serving, depending on the toppings you wish to add, this will increase the cost per serving.

Variants: 1. Add toppings of your choice, such as sliced bell pepper, onion, cooked bacon, cooked Italian sausage, chopped spring onion, slice green olives, pepperoni, etc. 2. Change the Mozzarella to a different cheese, like a 4 blend cheese.

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

Chinese Sweet & Sour Meatballs
Chinese Sweet & Sour Meatballs
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These sound excellent! This is a Chinese dish, serve on rice or with noodles.
Servings Prep Time
2 servings 10 minutes
Cook Time
5 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
5 minutes
Chinese Sweet & Sour Meatballs
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These sound excellent! This is a Chinese dish, serve on rice or with noodles.
Servings Prep Time
2 servings 10 minutes
Cook Time
5 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
5 minutes
Ingredients
For Pork Marinade
For the Ginger Water
For the Sweet & Sour Sauce
Servings: servings
Instructions
  1. In a small bowl, mix together the ground pork with a small pinch of salt, soy sauce and sesame oil set aside and let marinate.
  2. In another small bowl, add the Marinade ingredients and set aside to soak.
  3. In yet another bowl, mix together the Sweet & Sour ingredients and set that aside.
  4. Place the ground in a mixing bowl, add the ginger, garlic, and spring onion water in three batches. Use a large spoon and stir the pork in on direction only, stir to incorporate the water before adding the next batch of water. (You use the water with the garlic, clove, and spring onion in or, or strain and just use the water.)
  5. Once all the water is mixed in well into the meat, sprinkle the 3 teaspoons of corn starch onto the pork and mix that in, also in the same direction as you did with the water, stir for 2-3 minutes until the meat is sticky and paste like.
  6. Shape the pork mixture into balls about 1 to 1 1/2 inches in diameter. Pat them well to just get them firm and dense. This should make about 13-14 meatballs.
  7. When all the meatballs are formed, heat about 1/4 cup of cooking oil in a wok or skillet, when the oil is hot, gently place the meatballs in the oil, cook, turning occasionally until golden brown, be gentle and not not break them. When the meatballs are cooked, remove to a plate and pour out the oil.
  8. Using the same pan or wok, pour in the sweet & sour sauce and heat until boiling, return the meatballs to the pan and continue cooking until the sauce is thickened and even coats all the meatballs. Remove the meatballs and serve with rice or noodles, garnish with chopped spring onion if desired.
Recipe Notes

Low cost.

Variant: For a firmer meatball, replace the water with a beaten egg and add the ginger, garlic, and spring onion to that.

This recipe for Chinese Sweet & Sour Meatballs is from China Sichuan Food.

Middle Eastern Pita Bread
Middle Eastern Pita Bread
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As I expand my culinary learning, pita bread is needed for some recipes, and since pita bread is not available near me, I will make this myself, and will save money doing this as well.
Servings Prep Time
10-12 pita breads 3 hours 30 minutes
Cook Time
6 minutes
Servings Prep Time
10-12 pita breads 3 hours 30 minutes
Cook Time
6 minutes
Middle Eastern Pita Bread
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As I expand my culinary learning, pita bread is needed for some recipes, and since pita bread is not available near me, I will make this myself, and will save money doing this as well.
Servings Prep Time
10-12 pita breads 3 hours 30 minutes
Cook Time
6 minutes
Servings Prep Time
10-12 pita breads 3 hours 30 minutes
Cook Time
6 minutes
Ingredients
Servings: pita breads
Instructions
  1. Dissolve yeast in 1/2 cup of warm water. Add the sugar and stir until dissolved. Let sit for 10 to15 minutes until water is frothy.
  2. Combine flour and salt in a large bowl. Make a small depression in the middle of the flour and pour yeast water mixture into it.
  3. Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.
  4. Place dough on a floured surface and knead for 10 to 15 minutes. When the dough is no longer sticky and is smooth and elastic, it is done.
  5. Coat a large bowl with vegetable oil and place dough into the bowl. Turn dough upside down so all of the dough is coated. Allow to sit in a warm place for about 3 hours, or until it has doubled in size.
  6. Once doubled, roll out in a rope, and pinch off 10 to 12 small pieces, just smaller than a tennis ball. Place balls on floured surface. Let sit covered with a towel for 10 minutes.
  7. Heat oven to 500 F and make sure rack is at the very bottom of the oven, and heat the your baking sheet as well.
  8. Roll out each ball of dough with a rolling pin into circles. Each should be about 5 to 6 inches across and 1/4 inch thick.
  9. Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 more minutes.
  10. Remove each pita with a spatula from the baking sheet and place on a wire rack.
  11. While still warm, take a spatula and gently push down on each puff. When they are thoroughly cool, place in storage bags.
  12. Pita bread can be stored for up to 1 week in a pantry or bread box or up to a month in the freezer.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Traditional New Mexico Sopaipillas
Traditional New Mexico Sopaipillas
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These sound real good, these get hollow when you fry them, perfect for butter and honey.
Servings Prep Time
4 dozen sopapillas 30 minutes
Cook Time
15-20 minutes
Servings Prep Time
4 dozen sopapillas 30 minutes
Cook Time
15-20 minutes
Traditional New Mexico Sopaipillas
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These sound real good, these get hollow when you fry them, perfect for butter and honey.
Servings Prep Time
4 dozen sopapillas 30 minutes
Cook Time
15-20 minutes
Servings Prep Time
4 dozen sopapillas 30 minutes
Cook Time
15-20 minutes
Ingredients
Servings: dozen sopapillas
Instructions
  1. Combine dry ingredients in a medium-sized mixing bowl and cut in shortening.
  2. Make a well in the center of the dry ingredients. Add water to dry ingredients and work into the dough.
  3. Knead dough until smooth, cover, and set aside for 20 minutes.
  4. Heat 2 inches of shortening in a heavy pan at high heat, about 205 C is what you are looking for.
  5. Roll dough to a 1/8 inch thickness on a lightly floured board. Cut dough into 4 inch squares and fry until golden on both sides, turning once. If shortening is hot enough, the sopaipillas will puff and become hollow shortly after being placed in the shortening. If you can’t get them to rise, try spooning the hot oil over the top of them.
  6. Drain on paper towels. Serve as a side or at the end of a Mexican meal, have butter and honey available as well.
Recipe Notes

Low cost.

Provided courtesy of good friend, Jerry Juliana.
United States.

Chinese Steamed Egg (蒸水蛋)
Chinese Steamed Egg (蒸水蛋)
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Sounds good. This is traditional and common dish served all over China. Very simple ingredients. I will use my rice cooker to steam this but you can use any steaming method you like.
Servings Prep Time
4 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 10 minutes
Cook Time
10 minutes
Chinese Steamed Egg (蒸水蛋)
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Sounds good. This is traditional and common dish served all over China. Very simple ingredients. I will use my rice cooker to steam this but you can use any steaming method you like.
Servings Prep Time
4 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 10 minutes
Cook Time
10 minutes
Ingredients
Servings:
Instructions
  1. Heat your steamer.
  2. Crack the eggs into a large bowl, lightly beat the eggs and slowly add in the warm water. Add the salt, pepper, and chicken stock powder and mix well.
  3. Strain the egg mixture into a heatproof bowl, cover with heatproof cling wrap or set a plat on the top.
  4. Place the dish in the steamer and reduce the heat to low, cover, and steam for 10 minutes or until set.
  5. While that is steaming, fry the minced garlic until golden brown, remove from pan along with the oil and set aside.
  6. Remove the dish from the steamer, garnish with the soy sauce, fried garlic, and spring onion, enjoy with rice on the side for a lunch or light dinner.
Recipe Notes

Low cost.

Variants: Add sliced or chopped mushrooms and or sliced spring onion.

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.

Homemade Vietnamese Sausage
Homemade Vietnamese Sausage
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This is a recipe to make Cha Lua, or Vietnamese Sausage. so for viewers that may not have this product available, now you can make it. This recipe does require a food processor as well.
Servings
4-6 servings
Servings
4-6 servings
Homemade Vietnamese Sausage
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This is a recipe to make Cha Lua, or Vietnamese Sausage. so for viewers that may not have this product available, now you can make it. This recipe does require a food processor as well.
Servings
4-6 servings
Servings
4-6 servings
Ingredients
Servings: servings
Instructions
  1. Place meat in food processor and add the fish sauce, salt, sugar, pepper, garlic and onion powders. Pulse until fully incorporated and is pasty in texture.
  2. Add the baking powder and flour to the warm water (do not prep this mixture until just before you are ready to add it to the meat mixture).
  3. Pour the wet mixture into the meat mixture, and process for 30 seconds. Place the meat mixture in a medium bowl, cover, and place in fridge for overnight.
  4. The next day, remove the meat from the fridge, and divide into two loaves.
  5. Wrap each loaf tightly with foil, repeat with another layer of foil. Twist the ends tightly and tie with kitchen string.
  6. Steam the loaves for 30-45 minutes.
  7. Remove the foil, slice, and enjoy. Mashed potatoes and gravy and a vegetable would be good sides.
Recipe Notes

For pork, this will run about 110 to 140 Baht/kilo for lean pork. For 1 1/4 kilo I will figure this as 175 Baht, for 4 servings, this is about $1.30 per serving.

Adapted from an internet recipe.

Northern Thai Sausage (Sai Oua)
Northern Thai Sausage (Sai Oua)
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This recipe is from a Thai brand (Lobo) seasoning pack to make this sausage, the recipe is on the back of the package, and the package even contains the collagen casing. I am looking forward to making this as I love Northern Thai sausage. I made this on 16 June 2017 and it is delicious! Lot of lemon grass flavor and not overly spicy, the Thai family really enjoyed this. The packet contains the collagen casings, there is 5 casings, already knotted on one end and are easy to use.
Servings Prep Time
5-7 servings 20 minutes
Cook Time
20-30 minutes
Servings Prep Time
5-7 servings 20 minutes
Cook Time
20-30 minutes
Northern Thai Sausage (Sai Oua)
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This recipe is from a Thai brand (Lobo) seasoning pack to make this sausage, the recipe is on the back of the package, and the package even contains the collagen casing. I am looking forward to making this as I love Northern Thai sausage. I made this on 16 June 2017 and it is delicious! Lot of lemon grass flavor and not overly spicy, the Thai family really enjoyed this. The packet contains the collagen casings, there is 5 casings, already knotted on one end and are easy to use.
Servings Prep Time
5-7 servings 20 minutes
Cook Time
20-30 minutes
Servings Prep Time
5-7 servings 20 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. In a medium size bowl, dissolve the contents of the seasoning pack in the warm water. This is the seasoning pack used.
  2. Add the pork belly to the seasoning mix and blend well until sticky, use your hands for this, takes just a few minutes for this.
  3. Now for the collagen casing, first, it is used dry, never soak them. I used a funnel when I made these as I have never used casings before. If you are experienced using casings, use the method of your choice. Grease up the funnel tube with vegetable for the first sausage, and fit the casing onto the tube all the way to the knotted end.
  4. Fill the casing with the pork mixture by pressing it into the funnel tube, pierce any air pockets with a pin or toothpick. Use kitchen string to tie off the ends. Five sausages ready.
  5. Cook on a charcoal grill over low heat until cooked through, or bake at 140 C (280 F) for 20 minutes. Slice diagonally and serve with sticky rice and vegetables such as cabbage, lettuce, or cucumber. I cooked these in my oven, family and I started to devour them before I got a photo right out of the oven.
Recipe Notes

The seasoning packet for this is 37 Baht, and it includes the casing. The pork belly will cost about 70 Baht/500 grams. For 5 servings, this is about 63 cents per serving.

Variants: Beef, chicken, and shrimp can be used instead of pork. For shrimp, increase to 600 grams and do not use any water, just mix the seasoning packet into coarsely chopped shrimp.

From a recipe on a spice packet.

Teriyaki Chicken I
Teriyaki Chicken I
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Sounds really good, minimum prep time makes this really easy. On my to cook list.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
5 hours
Servings Prep Time
6-8 servings 15 minutes
Cook Time
5 hours
Teriyaki Chicken I
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Sounds really good, minimum prep time makes this really easy. On my to cook list.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
5 hours
Servings Prep Time
6-8 servings 15 minutes
Cook Time
5 hours
Ingredients
Servings: servings
Instructions
  1. Place the chicken in your slow cooker, whisk together the soy sauce, sugar, vinegar, garlic, and ginger, and pour this over the chicken. Cover and cook on Low setting for 4-5 hours.
  2. When the chicken is tender and cooked through, remove from the slow cooker with a large slotted spoon, and turn the slow cooker to a keep or warm setting, mix together the corn starch and the warm water until smooth, then slowly add to the slow cooker, stirring to thicken the sauce. Return the chicken to the slow cooker and stir to coat the chicken and warm for another 15 minutes.
  3. Serve with rice, garnish with spring onions.
Recipe Notes

Chicken breasts, boneless but skin on (takes just seconds to pull the skin off and trim some fat) is about 61 Baht/kilo. 91 Baht for 1 1/2 kilo. For 6 servings, this is about 45 cents per serving.

Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.

Flour Tortillas
Flour Tortillas
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Sounds pretty straight forward, I must give this a try as store bought are expensive! I cannot judge the quantity of tortillas that this makes until I try this, supposedly it is 12.
Prep Time
40 minutes
Prep Time
40 minutes
Flour Tortillas
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Sounds pretty straight forward, I must give this a try as store bought are expensive! I cannot judge the quantity of tortillas that this makes until I try this, supposedly it is 12.
Prep Time
40 minutes
Prep Time
40 minutes
Ingredients
Servings:
Instructions
  1. Combine ingredients to form a dough. Cover dough with plastic wrap or foil and allow to rest for 30 minutes.
  2. Divide into 12 portions and roll each into a ball. Press into a thin flat circle using a tortilla press or roll out with a rolling pin until approximately 1/8 inch thick. (This step does not sound right and what I need to verify when I make these.)
  3. Lightly brush a heated heavy cast iron pan with oil and wipe off any excess oil, then cook tortillas until crisp on both sides, turning once. Stack between paper napkins or towels and keep warm until all are done.
  4. Stuff with your favorite fillings and serve right away or wrap tightly with wax or parchment paper between layers and freeze for up to 6 months.
Recipe Notes

Minimal cost.

Adapted from an internet recipe.