Queso Fresco
Queso Fresco
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The name, Queso Fresco, is Spanish for White Cheese. This is a common white cheese similar to Cottage Cheese and Paneer and comes to me from a very good friend in the US. There is difference in fat content than Cottage cheese. I made this on 21 May 2018, very good quality, before pressed it is a very creamy cottage cheese, and after pressed, a firmer Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 cups cheese 2 minutes
Cook Time Passive Time
30 minutes 2-3 hours
Servings Prep Time
2 cups cheese 2 minutes
Cook Time Passive Time
30 minutes 2-3 hours
Queso Fresco
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Rating: 5
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The name, Queso Fresco, is Spanish for White Cheese. This is a common white cheese similar to Cottage Cheese and Paneer and comes to me from a very good friend in the US. There is difference in fat content than Cottage cheese. I made this on 21 May 2018, very good quality, before pressed it is a very creamy cottage cheese, and after pressed, a firmer Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 cups cheese 2 minutes
Cook Time Passive Time
30 minutes 2-3 hours
Servings Prep Time
2 cups cheese 2 minutes
Cook Time Passive Time
30 minutes 2-3 hours
Ingredients
Servings: cups cheese
Instructions
  1. In a large pot, add the milk, buttermilk, and cream, stir to combine. Heat the milk on low heat only, target temp is 88 C (190 F), if no thermometer, heat the milk until you see bubbles on the sides and top, remove from heat.
  2. After removing from the heat, gently stir the milk and slowly add the vinegar, once the vinegar is added, stop stirring and allow the milk to cool, about 30 minutes. It will curdle before your eyes. I took this photo 5 minutes after I added the vinegar.
  3. Line a strainer with 2-3 layers of cheesecloth. You can see in this photo I am just using a plastic strainer basket with the cheesecloth added. Place the strainer on a large deep pot.
  4. When cooled, pour the mixture into the cheesecloth, allow to drain for about an hour. Let this sit in the colander for an hour or so. Looking very much like cottage cheese.
  5. When the cheese has drained well, fold over the edges of the cheesecloth on all sides to cover the center. Place a flat plate (I used an upside down trivet on the cheesecloth and place some canned goods on it to press the cheese. Press like this for 2 or 3 hours until all of the whey is drained. You don't get a lot more whey but the pressing really helps.
  6. When all of the whey has drained, remove remove from the cheesecloth and store in the fridge in an airtight container. Use within 2-3 days.
  7. Use the whey in place of water for baking or cooking, water plants with it, or give to pets to drink.
Recipe Notes

Lower cost than buying from a store in Thailand.

Shortcut: Buttermilk.

Recipe provided by good friend, Patti Stone, and her recipe is here.
United States.

Jalapenos en Escabeche
Jalapenos en Escabeche
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Spanish for pickled jalapenos 🙂 Heavy on the garlic, these sound really good. This is a fridge version, no need for canning these. On my to make list for sure.
Servings Prep Time
2 quarts 30 minutes
Cook Time
20 minutes
Servings Prep Time
2 quarts 30 minutes
Cook Time
20 minutes
Jalapenos en Escabeche
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Spanish for pickled jalapenos 🙂 Heavy on the garlic, these sound really good. This is a fridge version, no need for canning these. On my to make list for sure.
Servings Prep Time
2 quarts 30 minutes
Cook Time
20 minutes
Servings Prep Time
2 quarts 30 minutes
Cook Time
20 minutes
Ingredients
Servings: quarts
Instructions
  1. Sterilize two quart jars, you wont be canning these but you need them clean.
  2. Slice off the stem and pointy ends of the peppers, slice peppers into rings and place in a large mixing bowl.
  3. In a sauce pan, add the water, sugar, salt, peppercorns, bay leaves, and vinegar and bring brine to a boil.
  4. While the brine is heating, toss the carrot, garlic, onion, and olive oil with the jalapenos, then place mixture into 2 quart jars.
  5. Once the brine is boiling, remove the bay leaves and place one into each jar. Pour the hot brine into the quart jars.
  6. Leave jars on the counter, with no lids to cool to room temperature, then add the lids and place in the fridge for at least 1 week, 2 weeks is better to allow the flavors to really blend.
Recipe Notes

Low cost.

Variant: 1. Leave the peppers whole after cutting off the stem and point end, can make two rows in a quart jar.

Adopted from a internet recipe.

Pickled Red Onion
Pickled Red Onion
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This sounds excellent, can be used on burgers, salads, tacos, sandwiches, anywhere you would use raw red onion. This also keeps well for up to 6 months in the fridge. On my to make list.
Servings Prep Time
1 pint jar 5 minutes
Cook Time
5 minutes
Servings Prep Time
1 pint jar 5 minutes
Cook Time
5 minutes
Pickled Red Onion
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This sounds excellent, can be used on burgers, salads, tacos, sandwiches, anywhere you would use raw red onion. This also keeps well for up to 6 months in the fridge. On my to make list.
Servings Prep Time
1 pint jar 5 minutes
Cook Time
5 minutes
Servings Prep Time
1 pint jar 5 minutes
Cook Time
5 minutes
Ingredients
Servings: pint jar
Instructions
  1. Place the onion slices in a clean pint jar (I use mason jars as well as reused olive and mayo jars for this purpose). Add the peppercorns and garlic.
  2. In a small saucepan, add the vinegar, sugar, and salt, bring to a boil then remove from heat and turn off the burner. This photo is right after I added the sugar and salt, when it is boiled, it will be as clear as water.
  3. Pour the mixture into the jar, and cover the onions, push the onions back down into the liquid if needed. Allow the jar to cool to room temperature, then cover and place in the fridge.
  4. Let sit in the fridge for 1-2 days then use as you would raw red onions. This will keep in the fridge for up to 6 months.
Recipe Notes

Low cost.

Adapted from an internet recipe.

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.

Coleslaw
Coleslaw
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Sounds excellent. This is from a good American friend, Brian, who lives in northeastern Thailand.
Servings Prep Time
6-8 servings 30 minutes
Passive Time
2+ hours
Servings Prep Time
6-8 servings 30 minutes
Passive Time
2+ hours
Coleslaw
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Sounds excellent. This is from a good American friend, Brian, who lives in northeastern Thailand.
Servings Prep Time
6-8 servings 30 minutes
Passive Time
2+ hours
Servings Prep Time
6-8 servings 30 minutes
Passive Time
2+ hours
Ingredients
Servings: servings
Instructions
  1. Finely chop the cabbage and dice the onion. Shred the carrot then chop as well.
  2. In a large mixing bowl, mix together the mayo, sugar, vinegar, and oil. Season with black pepper to taste.
  3. Add the vegetables and mix well. Cover with plastic wrap and place in the fridge for at least two hours before serving, or even overnight, as this will allow the flavors to blend.
  4. Serve as a side dish with any meal.
Recipe Notes

Low cost.

Provided by good friend, Brian Colligan.
Thailand.

Chicken in Sweet Soy Sauce
Chicken in Sweet Soy Sauce
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This is an Indonesian dish from a good friend and sounds delicious, on my to cook list. This recipe uses basic, everyday readily available ingredients.
Servings Prep Time
4 servings 10 minutes
Cook Time
40-50 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
40-50 minutes
Chicken in Sweet Soy Sauce
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This is an Indonesian dish from a good friend and sounds delicious, on my to cook list. This recipe uses basic, everyday readily available ingredients.
Servings Prep Time
4 servings 10 minutes
Cook Time
40-50 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
40-50 minutes
Ingredients
Servings: servings
Instructions
  1. Rub the chicken pieces well with the pepper and nutmeg.
  2. Heat a large non stick pan on medium heat and when hot, add the chicken and cook until golden brown on the first side, then flip all the chicken over.
  3. Add the onion and enough warm water so about 1/3 of the chicken pieces are in the water.
  4. Add the vinegar and sweet soy sauce. Cover partially with a lid and turn heat to low and let simmer for 25-35 minutes.
  5. Turn off the heat and fully cover with the lid for 15 minutes.
  6. Serve with rice, spoon some of the sauce over the rice, and sliced cucumbers.
Recipe Notes

Low cost, easily less than $1 per serving.

This recipe for Chicken in Sweet Soy Sauce is from Pisang Susu.
Netherlands.

BBQ Chicken (Pressure Cooker)
BBQ Chicken (Pressure Cooker)
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Sounds like a very good recipe, I will be making this soon. This applies to a stove top pressure cooker, follow all your pressure cooker safety instructions. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
12 minutes
Servings Prep Time
6-8 servings 10 minutes
Cook Time
12 minutes
BBQ Chicken (Pressure Cooker)
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Rating: 5
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Sounds like a very good recipe, I will be making this soon. This applies to a stove top pressure cooker, follow all your pressure cooker safety instructions. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
12 minutes
Servings Prep Time
6-8 servings 10 minutes
Cook Time
12 minutes
Ingredients
Servings: servings
Instructions
  1. Heat your pressure cooker on medium heat with a splash of cooking oil, no lid for this. When hot, brown the chicken pieces for a few minutes on each side, season as you desire with salt, pepper, and paprika and brown the pieces, you are browning not trying to cook the chicken through, that comes later, work in batches as needed. Return all the browned chicken to the pressure cooker and remove the cooker from the heat.
  2. In a bowl, mix together the BBQ sauce, water, onion, and vinegar. Pour sauce over the chicken. (I used the variant and went with Sriracha sauce.)
  3. Place the cooker back on the heat and secure the lid to the cooker. Turn heat to high to lock up the cooker and get the jiggler moving and releasing pressure. Start timing for 12 minutes and reduce the heat to maintain the jiggler movement and pressure release.
  4. At 12 minutes, turn off the heat and move the cooker to an unused burner to do a natural release of pressure, about 5 to 10 minutes.
  5. Open pressure cooker carefully, plate with a side or two, serve. (Now out of fear of loosing a hand or arm during the feeding frenzy, no photos this time of a plated dish. This photo also shows 3 thighs have been removed.)
  6. This photo was leftovers on the day after and just nuked to reheat 🙂
Recipe Notes

Quarters (leg and thighs attached, just separate yourself in a few seconds), is about 55 Baht. Considering 6 servings, this is about 30 cents per meal, excluding sides.

Variants: 1. Swap out BBQ sauce for a chili sauce, think Sriracha (chili and garlic sauce) and this will be the first way I test this recipe. 2. Increase the chicken to 1.5 kilo (3 lbs), permitting on your pressure cooker.

Adapted from an internet recipe.

Bleu Cheese Salad Dressing II
Bleu Cheese Salad Dressing II
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This is from a good American friend, Brian, who lives in northeastern Thailand, and he makes this often. Brian's words "In keeping with the spirit of simple and inexpensive recipes, here's my version of Bleu Cheese dressing." I know Brian well, if he provides a recipe or shortcut to my site, he makes it often, and it will be good.
Servings Prep Time
3 cups, about 1-2 hours
Servings Prep Time
3 cups, about 1-2 hours
Bleu Cheese Salad Dressing II
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This is from a good American friend, Brian, who lives in northeastern Thailand, and he makes this often. Brian's words "In keeping with the spirit of simple and inexpensive recipes, here's my version of Bleu Cheese dressing." I know Brian well, if he provides a recipe or shortcut to my site, he makes it often, and it will be good.
Servings Prep Time
3 cups, about 1-2 hours
Servings Prep Time
3 cups, about 1-2 hours
Ingredients
Servings: cups, about
Instructions
  1. First thing with the cheese, place that in the freezer for 1-2 hours. Feel free to a bit more if you like.
  2. When you are ready to start, and the cheese is good and firm, in a mixing bowl, combine the mayo and whipping cream.
  3. Finely grate the cheese, the finer the cheese, the flavor develops more. If desired, reserve some of the cheese to crumble in to make a chunky dressing.
  4. Add the cheese to the milk and cream mixture, then mix in the remaining ingredients. Season with salt and black pepper to taste.
  5. Cover and place in the fridge for at least 2 hours before use. The longer is chills, the better the flavors blend together.
Recipe Notes

Low cost.

Provided by good friend, Brian Colligan.
Thailand.

Deviled Eggs with Pickled Shrimp
Deviled Eggs with Pickled Shrimp
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These sound delightful. Use pickled shrimp you have previously made, or you can use the steps here in this recipe to prepare those. On my to make list for sure. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
24 deviled eggs 45 minutes
Servings Prep Time
24 deviled eggs 45 minutes
Deviled Eggs with Pickled Shrimp
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These sound delightful. Use pickled shrimp you have previously made, or you can use the steps here in this recipe to prepare those. On my to make list for sure. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
24 deviled eggs 45 minutes
Servings Prep Time
24 deviled eggs 45 minutes
Ingredients
Servings: deviled eggs
Instructions
  1. To pickle the shrimp, place the prepared shrimp in a bowl and add the vinegar, place in the fridge for 30 minutes. OR use your own favorite pickled shrimp recipe.
  2. Cut the eggs in half lengthwise, remove the yolks to a bowl and place the egg white halves on a serving tray.
  3. Mash the yolks with a fork, then add the mayo, pickle juice, the teaspoon of Old Bay seasoning, and salt. Mix until smooth and creamy.
  4. Drain the shrimp well, and set them aside. Pipe or spoon the filling evenly into each egg half. Sprinkle a little Old Bay seasoning on each egg, then place a shrimp and a tiny piece of dill on each egg.
  5. Place in the fridge to chill for about 30 minutes, serve.
Recipe Notes

Low cost.

Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Old Bay Seasoning.

Adapted from an internet recipe.

Garlic, Potato & Leek Hash
Garlic, Potato & Leek Hash
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With eggs! Cannot forget the eggs with any hash. There is two ways described on how to prepare the eggs, one is separately and then placed on the hash, or my preferred method, right on top of the hash in the pan. I made this on 1 Mar 2018, and it is very good, the leeks give an excellent flavor.
Servings Prep Time
4-5 servings 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-5 servings 10 minutes
Cook Time
30-40 minutes
Garlic, Potato & Leek Hash
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With eggs! Cannot forget the eggs with any hash. There is two ways described on how to prepare the eggs, one is separately and then placed on the hash, or my preferred method, right on top of the hash in the pan. I made this on 1 Mar 2018, and it is very good, the leeks give an excellent flavor.
Servings Prep Time
4-5 servings 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-5 servings 10 minutes
Cook Time
30-40 minutes
Ingredients
Servings: servings
Instructions
  1. Add the diced potatoes to a medium size pot, add water to cover by an inch and add the vinegar as well. Bring to a boil then reduce heat to medium, cook until just for tender, about 10 minutes, don't over cook them. when just fork tender, remove from heat and drain. Set aside. (I use a french fry cutter first, then slice the fries into cubes.)
  2. Clean the leaks by cutting off the root ends and the the dark green leafy part. Rinse, then thinly slice into rings, add the slices to a bowl of cold water and stir and agitate the water to remove any sand or dirt between the various layers. Remove the slices and drain any water from them. If there is a lot of grit in the water after you removed the slices, pour that out and repeat the process just to be sure the leeks are cleaned well.
  3. Heat the olive oil in a large pan, a cast iron pan would be ideal (I used my good marble pan for this). When hot, over medium heat, add the sliced leeks and cook until just soft, about 5-6 minutes or so.
  4. Add the diced potatoes, garlic, paprika, and salt, and cook until the potatoes are golden brown.
For Eggs Cooked Seperately
  1. When the potatoes are golden brown, place the hash on plates to serve. Same pan, crack in your eggs and cooked to your desired likeness. Place an egg on each plate of hash, serve.
For Eggs Cooked on the Hash
  1. Lower heat to low. Use a large spoon and make 4 to 5 indentations in the potatoes. Crack an egg into a small bowl, gently pour the egg into an indention in the hash, repeat for the rest of the eggs. The reason I state use a bowl, if you crack an egg directly into the hash but a yolk breaks, the egg will just disappear into the hash, still very good, not visually appealing though.
  2. Once the eggs are on the hash, season them with salt and pepper to your liking, and cover the pan with a lid. Check the eggs every minute or so to get perfect sunny side up eggs.
  3. Serve by scooping out a portion of hash with the egg already on top.
Recipe Notes

Low cost.

Adapted from an internet recipe.