Author Archive
Beer Batter Tempura
June 15, 2020 Lee
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Beer Batter Tempura

Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. These sound very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 1/2 cups all purpose flour
  • 1 1/2 cups lager, your favorite, chilled
  • 1 teaspoon salt
  • cooking oil, for frying
  • 250 grams fresh long beans, cut into 3-4 inch pieces (or green beans), (8 oz)
  • 1 large sweet potato, cut into 1/4 inch slices
  • 1 medium eggplant, cut into 1/4 inch slices
  • soy sauce, as needed
  • spring onion, thinly sliced

Instructions
 

  • In a medium bowl, mix together the flour, beer, and salt until just mixed together. Batter should be thin and lumpy, do not over mix. Set bowl aside for 15 minutes.
  • Prep the vegetables.
  • Heat 1/2 to 1 inch of oil in a heavy deep pan or pot to 190 C (375 F).
  • Dip 10 to 12 pieces of long bean (or green beans) into the batter, carefully add to the hot oil. Fry until light golden brown, remove to paper towels to drain. Repeat with other vegetables, frying only one type at a time, and not overcrowding the pan.
  • Mix together soy sauce as desired and sliced spring onion to use a dipping sauce.
  • Serve tempura with the sauce, enjoy.
APPETIZERS / SNACKS
Beer-battered Shrimp
June 15, 2020 Lee
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Beer-battered Shrimp

Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. These sound very good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 2 hours 20 minutes
Course Appetizer
Cuisine American
Servings 4 servings

Ingredients
  

For the Dip

  • 3/4 cup mayo
  • 1/3 cup chili garlic sauce, (Thai)

For the Batter

  • 1 1/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon salt
  • 1 bottle lager, your favorite brand, as needed

For the Shrimp

  • 750 grams shrimp, peeled, deveined, tails removed, (1 1/2 lbs)
  • cooking oil, as needed

Instructions
 

  • Stir together the Dip ingredients in a bowl, cover and place in the fridge for at least 2 hours and up to 2 days.
  • A few hours before you intend to cook the shrimp, make the batter. In a medium bowl, add the Batter dry ingredients and whisk together. Stir in lager as needed to make a thick batter. Cover the bowl and let sit at room temp for 2 to 4 hours.
  • When ready to cook, preheat your oven to 100 C (200 F), line a baking sheet with paper towels. Heat about 1/2 inch of oil in a heavy deep pan to 180 C (350 F).
  • When the oil is hot, dip shrimp in batter, letting excess drip back into the bowl. Working in batches, carefully place the shrimp into the hot oil, and fry for 2 to 2 1/2 minutes or until golden brown, remove shrimp with slotted spoon and place on the prepared baking sheet. Keep cooked shrimp warm in the oven until all shrimp are cooked.
  • Serve with the dipping sauce you prepared earlier. Enjoy.
APPETIZERS / SNACKS,Seafood - Shrimp/Prawn
Beer & Coconut-macadamia Shrimp
June 15, 2020 Lee
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Beer & Coconut-macadamia Shrimp

Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. These sound very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Appetizer
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams large shrimp, peeled, deveined, tails on, (1 lb)
  • 1 1/2 teaspoons salt, divided
  • ground red pepper, as desired
  • 1/2 cup all purpose flour
  • 1/4 teaspoon white pepper powder
  • 1 cup shredded coconut
  • 2/3 cup panko breadcrumbs
  • 1/2 cup macadamia nuts, finely chopped
  • 2 eggs
  • 1/4 cup beer, wheat beer if you have it
  • cooking oil, as needed
  • pineapple preserves, as desired, for dipping

Instructions
 

  • Spread the shrimp out on paper towels and pat them dry. Season the shrimp with red pepper and 1/2 teaspoon of salt.
  • In a shallow dish, add the flour, remaining 1 teaspoon of salt, and white pepper and mix together. In another shallow dish mix together the coconut, panko, and nuts. And in another shallow bowl beat together the eggs and beer.
  • Heat some oil, about 1/2 inch, in a heavy deep pan over medium high heat to 180 C (350 F). Work in small batches, dredge shrimp in flour mixture, dip in egg mixture, then roll in coconut mixture.
  • Carefully place shrimp in hot oil, frying for 2 minutes per side. Drain on paper towels.
  • Serve with pineapple preserves as desired.
APPETIZERS / SNACKS,Seafood - Shrimp/Prawn
Bacon-wrapped Scallops
June 15, 2020 Lee
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Bacon-wrapped Scallops

Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. These sound very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 7 minutes
Total Time 37 minutes
Course Appetizer
Cuisine American
Servings 12 servings

Ingredients
  

  • 24 sea scallops, side muscle removed
  • ½ cup Belgian white ale
  • 3 tablespoons fresh cilantro, chopped
  • 2 tablespoons honey
  • ¼ teaspoon ground chipotle pepper
  • 12 slices bacon, each cut in half

Instructions
 

  • In a mixing bowl, add the scallops, ale, cilantro, honey, and chipotle pepper, stir to coat the scallops. Place in the fridge to marinate for 30 minutes.
  • Preheat your broiler and lightly oil a baking sheet.
  • Lay out a half strip of bacon, lay a scallop on its side on the end of the bacon and roll the bacon around the scallop and secure the end with a toothpick. Place the wrapped scallop on the baking sheet, repeat with remaining scallops and bacon.
  • Brush the tops of the scallops with the marinade.
  • Broil five inches from heat 4 minutes, turn the scallops over and broil another 3 minutes, or until the scallops are cooked through.
  • Serve and enjoy.
APPETIZERS / SNACKS,Seafood - Scallops
Strawberry Shortcake
June 13, 2020 Lee
2 Comments

Strawberry Shortcake

Adapted from an internet recipe.
This is absolutely delicious. I doubled the shortcake recipe and made it in a 9x13 pan, came out perfect. Link to the shortcut is listed in the Recipe Notes section.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Pan (8x8 inch)

Ingredients
  

For the Shortcake

  • 2â…“ cups Bisquick Mix, Shortcut
  • 3 tablespoons sugar
  • 3 tablespoons butter, melted
  • â…” cup milk

For the Strawberries

  • 4-6 cups fresh strawberries, trimmed / cleaned
  • 1-2 tablespoons sugar

For Serving

  • whipped topping, as desired

Instructions
 

  • Preheat your oven to 200° C (400° F). Get out a 8x8 baking pan, lightly grease with butter.
  • Add all Shortcake ingredients to a mixing bowl and mix together.
  • Spoon batter into the prepared pan, spread out evenly.
  • Bake for 15-20 minutes or until golden brown.
  • While the cake is baking, slice the strawberries and place in mixing bowl, sprinkle and toss with 1-2 tablespoons of sugar. Cover and place in the fridge until ready to serve.
  • Remove shortcake from the oven and allow to cool a little. You can serve the shortcake while it is a little warm or at room temperature.
  • When ready to serve, cut the shortcake into 4 squares, slice each square in half horizontally, top each bottom with strawberries.
  • top with the other half of the shortcake, top with more strawberries.
  • Then top with whipped topping. Serve, and enjoy.

Notes

Shortcut: Bisquick.
Variants: 1. Double the recipe and bake in a 9x13 baking pan. 2. Use your choice of fruit, blueberries as well as peaches sounds very tasty. 3. Slightly mash the fruit after it has been soaking in the sugar, for a mush fruit presentation. 4. If serving warm, generously butter the bottom piece of the shortcake. 5. Use Jiffy Baking Mix, your favorite store brand of Baking Mix (I used Kroger brand while I was in TN) or make the baking mix from the shortcut.
# Buster Approved,#1 Go-To Recipes,DESSERTS
Easiest Pineapple Cake
June 11, 2020 Lee
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Easiest Pineapple Cake

This sounds like an excellent cake, on my to make and taste list soon. And only 5 ingredients!
Print Recipe
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

  • 2 cups all purpose flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking soda
  • 2 eggs
  • 1 can crushed pineapple, with juice, (20 oz / 567 g can)

Instructions
 

  • Preheat your oven to 180 C (350 F). Grease a 9x13 pan with butter.
  • In a mixing bowl, add the flour, sugar, and baking soda. Mix together.
  • Add eggs and pineapple, mix together until well combined.
  • Pour batter into the prepared pan. Bake for 28-32 minutes or until a toothpick comes out clean. Start checking at 28 minutes, as you do not want to overcook this cake.
  • Remove from oven and allow to cool completely.
  • Top with your favorite cream cheese frosting or whipped topping in a pinch.
  • Serve and enjoy.

Notes

Low cost per serving.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,5 Ingredients or Less,DESSERTS
Wild Rice (Pressure Cooker)
June 11, 2020 Lee
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Wild Rice (Pressure Cooker)

Hip Pressure Cooking, Laura Pazzaglia, United States.
I have not used this recipe yet but will be making this in the next 1-2 months and will come back with a report on how that goes. I will use my 9 liter (9½ quart) stove top pressure cooker with a pressure of 12 psi (80 kPa), so this will work with a electric pressure cooker as well. Follow all safety precautions for your model of pressure cooker.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side
Cuisine American
Servings 3 cups cooked rice

Equipment

  • Pressure Cooker

Ingredients
  

  • 1 cup dry, wild rice
  • 3 cups water

Instructions
 

  • Rinse the wild rice and place in the pressure cooker. Add the water.
  • Place the lid on the pressure cooker and lock in place, add the weight to the lid. Place on high heat.
  • When the weight (jiggler) starts to vent pressure and move a little, reduce heat to low or medium low, but maintain the pressure venting and movement on the jiggler. Set your timer for 25 minutes.
  • When 25 minutes have passed, turn off the heat to the pressure cooker and move the cooker to an unused burner. Allow a natural pressure release, meaning you don't need to do anything, just let the pressure cooker cool until all pressure has vented, and the lid lock device indicates that zero pressure remains inside the cooker.
  • When no pressure is in the cooker, keep your face pointed generally away from the cooker and open the lid.
  • Drain any water. Fluff the rice, use as is as a side dish, add to soups, or even freeze for later use. Enjoy.

Notes

I will determine cost per serving after I make a batch and see how many cups dry I can get from a 1 lb bag. I will be bringing some wild rice from the US when I return to Thailand. Wild rice is available through Lazada for those in Thailand, at 650 Baht/500g. I will say high cost per serving for now and will revise that after I make it and determine cooked amounts.
Variant: 1. Use broth, or a mix of broth and water, as long as the amount is 3 cups total.
* High Cost $1.51+ per Serving,5 Ingredients or Less,Ingredients - Pressure Cooker,Sides - Pressure Cooker
Easy Ham Soup
June 11, 2020 Lee
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Easy Ham Soup

This is adapted from a recipe which comes from a food magazine from about the 1990s, and it sounds easy, and good. On my to make and taste list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 serving

Ingredients
  

  • 1 1/2 cups fresh potatoes, diced
  • 1 cup fresh carrots, sliced
  • 1 cup fresh long beans, chopped
  • 1 can condensed cream of mushroom soup, Shortcut
  • 1 1/2 cups milk
  • 1 1/2 cups cooked ham, or cooked chicken, diced
  • salt and pepper, as desired

Instructions
 

  • Add the potatoes, carrot, and long beans to a saucepan and cover with about 2 inches of water. Bring to a boil, reduce to a simmer and cook until the vegetables are tender. Drain.
  • Same saucepan, add the milk and soup, stir together until mixed.
  • Add the ham and drained vegetables. Place on heat and bring to a boil and reduce to a simmer. Taste and season with salt and pepper as desired. Simmer for 10 minutes to heat everything through.
  • Serve with oyster or saltine crackers, enjoy.

Notes

Low cost per serving.
Shortcut: Condensed Cream of Mushroom Soup.
Adapted to use fresh ingredients instead of all canned ingredients.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Hearty Soup
June 10, 2020 Lee
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Hearty Soup

I found this soup mix in a Mennonite store in Tennessee. This uses the Hearty Soup Dry Mix which is listed in the Recipe Notes section. This is the soup instructions using the dry mix. This is on my to make and taste list, soon. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 1/2 cups Hearty Soup Dry Mix, Shortcut
  • 8 cups water, see Step 1.
  • 2 carrots, chopped
  • 2 stalks celery, diced
  • 2 cups cabbage, shredded
  • 1 quart tomatoes, diced
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 500 grams ground beef, cooked, drained, (1 lb)

Instructions
 

  • For the 8 cups water, you can use all water or all broth, or half water and half broth. For broth, chicken or vegetable would be ideal, and I think bean broth would work really well in this soup also. I will post results with the various broths I use.
  • To a large pot, add the dry soup mix and water and or broth, simmer for 60 minutes.
  • Add remaining ingredients and simmer another 30 minutes, making sure the carrot is tender.
  • Ladle into bowls, serve with oyster or saltine crackers, enjoy.

Notes

Low cost per serving.
Shortcuts: Hearty Soup Dry Mix. Chicken Broth (Pressure Cooker.
Variant: 1. Use cooked ground pork in place of beef.
Adapted from a recipe on the package of the soup dry mix.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Hearty Soup Dry Mix
June 10, 2020 Lee
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Hearty Soup Dry Mix

Lee
I found this soup mix at a Mennonite store in Tennessee, and it does sound good. So in order to prepare this in Thailand, I bought a package of this and separated all the items and weighed them. Here is the recipe for the dry mix, soup recipe is listed in the Recipe Notes section. This makes about 1 1/2 cups of soup mix, which is the amount to prepare the soup. If you like the soup after making this, just make again and double or triple the recipe and you have the soup mix on hand anytime you want to make this soup. Measurements are given in grams for accuracy.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Cuisine American
Servings 1 cups of mix

Ingredients
  

  • 53 grams dry brown or green lentils
  • 57 grams dry pearl barley
  • 86 grams dry green split peas
  • 83 grams dry yellow split peas
  • 33 grams dry alphabet pasta
  • 58 grams dry brown rice

Instructions
 

  • Weigh each item, place in a zip lock bag, label, use as directed in a recipe to make Hearty Soup. This makes about 1 1/2 cups or 1 batch of dry soup mix.

Notes

These are common items in Thailand, except the alphabet pasta, which I will bring from the US with me. You could certainly use orzo, rings, or ditalini pasta. Overall, this is low cost per mix.
Used in Recipes Listed on this Site:
 
Determined from sorting and weighing the contents of a package of dry soup mix.
* Best Value $1 or Less per Serving,INGREDIENTS