Archive for the ‘#1 Go-To Recipes’ Category
Fresh Apple Pie
Been many years since I have had apple pie, and even longer since having home made pie. I made this on 13 Oct 2016, and used the pie crust recipe as well listed in the Recipe Notes section, and it is wonderful, excellent pie! On my GO-TO list now! Link to the Shortcut is listed in the Notes section.
Equipment
- Pie Dish (8 or 9 inch)
- Oven
Ingredients
- 6-8 medium apples, peeled, cored, slices cut in half
- 1 cup sugar, or ½ cup white sugar and ¼ cup packed brown sugar
- ¼ teaspoon nutmeg
- ½ teaspoon ground cinnamon
- 2 tablespoons cornstarch
- 4 tablespoons unsalted butter, cubed
- 2 pie crusts, Shortcut
- 1 egg
Instructions
- Preheat your oven to 190° C (375° F). Get out a 8 or 9 inch pie dish.
- Place the apple pieces in a large bowl, sprinkle with corn starch and gently mix to coat the apples. Cornstarch will thicken the pie.
- In a bowl, add the sugar, nutmeg, and cinnamon, and mix together with a spoon. This batch is the white sugar, brown sugar, nutmeg, and cinnamon version.
- Add the apples pieces and spread out evenly. I used an 8 inch pie dish for this pie.
- Sprinkle the sugar mixture over the apples. , cinnamon, and nutmeg. Dot the top with the butter pieces. Place the top crust on and slice a couple of vents in the top. You can also wrap some foil around the edge of the crust to prevent that from over cooking. In a small bowl, beat the egg with a tablespoon of water and brush the top of the pie, then the top will bake to a glossy brown, can also sprinkle sugar on the top to give the crust a sweet crunch.
- Now roll out the top crust, use as one sheet or lattice. I went for a wide lattice on this pie.
- Bake for 1 hour. Remove to a rack and let cool for 40 minutes or so before slicing.
- Slice, serve, and enjoy.
Notes
Shortcut: Pie Crust.
Egg wash and sugar topping guidance provided courtesy of good friend, Garland Davis, US Navy Cook (Ret). United States.
Updated on 8 August 2022.
Slow Cooker Potato Soup I
Without using any cream this is a creamy and thick soup, and is delicious!. I made this on 23 Sep 2017 and wow is it good, enjoyed by the Thai family as well with thumbs up from the entire family. Made as written but I did forget the yogurt part so I have changed that to optional as it was not noticed or missed.
Ingredients
- 12 slices bacon, cooked and chopped, divided
- 3-4 cups chicken stock, fresh or from powder
- 1 kilo potatoes, diced, peeled or unpeeled is up to you
- 1 medium onion, diced
- 4 tablespoons bacon fat, OR butter
- 1/3 cup all purpose flour
- 1 can evaporated milk, 1 1/2 cups is using a large container
- 1 cup Cheddar cheese, shredded
- 1/2 cup plain yogurt, optional
- salt and pepper, to taste
Instructions
- For the bacon, I just cut a package in half, chopped that and fried until good and crispy in a small pan. Add the bacon to your slow cooker, just set the pan aside as you will use that in about 6 hours or so.
- Bacon and onion added to the slow cooker.
- Add the 3 cups chicken stock, and potatoes to your slow cooker and stir to combine. Cook on Low setting for 6-8 hours or on High setting for 3-4 hours, or until the potatoes are completely tender and cooked through. Once cooked, chop and fry up the other half package of bacon and add that to slow cooker and stir to combine. (Photo shows right when the slow cooker was started.)
- Once the soup has slow cooked and is about ready to serve, heat the bacon fat, or butter, in the same pan used as the crisping the bacon, on the stove over medium-high heat until it has melted. Whisk in the flour until it is completely combined, and then cook for 1 minute, stirring occasionally. Gradually add in the evaporated milk while whisking it together with the flour mixture, and continue whisking until the mixture is completely smooth. Let the mixture continue cooking until it reaches a simmer, stirring occasionally, and then it should get really thick.
- Immediately pour the milk mixture into the slow cooker with the potatoes, and stir until combined. Add in the cheddar cheese, Greek yogurt (or sour cream), salt and pepper, and stir until combined. If you would like the soup to be even thicker, you can use a potato masher or a large spoon to mash about half of the potatoes (while the soup is still in the slow cooker) to thicken the soup up. If you would like the soup to be thinner, add in an extra 1-2 cups of warmed chicken or vegetable stock. Stir to combine, then taste and add more salt and pepper if needed.
- Serve as is or with cheese, sliced spring onions, cooked bacon, sour cream, etc.
Notes
You can get bacon as low as 70 Baht/180 grams but averages 150 Baht/180 grams, easily 12 slices. For 8-10 servings, using 150 Baht, you are looking at 56 cents per serving, even less for more servings.
Adapted from an internet recipe.
One Pot Sausage Pasta
This is a one pot pasta dish that can be prepared any number of ways so it is never the same meal twice. Only rule to follow is to add a liquid for the pasta to cook. Meat, veggies, and spices are up to you to flavor the dish as you see fit. This is a base recipe that you can use to tailor at will. I made this on 10 Feb 2017 and is now a Go-To recipe!Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, smashed and minced
- 1/2 onion, minced
- 6 smoked sausage links, sliced, see Step 1 for other items you can use
- 4 tomatoes, chopped
- 1/2 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup heavy cream, OR use milk, OR make from a shortcut
- 250 grams dry Penne pasta, OR any bite size pasta
- 2 cups water
- 3-4 spring onions, chopped, white and green parts
- Parmesan cheese, grated or shredded, for garnish if desired
Instructions
- For the sausage, go with 250-500 grams, think spicy smoked sausage (Makro), brats, beer brats, English beef or pork bangers, or even large, quality hotdogs. If you choose to use homemade bulk sausage, think meatballs, such as Italian sausage, plain pork sausage, or even chicken sausage.
- In a large pot, heat the oil and cook the garlic and onion until the onion is starting to soften, then add the sausage, salt and pepper.
- When the sausage is browned up, add the tomatoes, sugar, heavy cream, and mix. Then add the pasta and water and mix well, cover and cook on simmer for 15 minutes, stirring every 5 minutes or so.
- After 15 minutes or when the pasta is tender, remove from heat, stir in the spring onion, cover and let sit for 5 minutes, serve with Parmesan cheese on top if desired.
- Served.
Notes
Sausage will be the costly item here if you buy it, much cheaper if you make it. For store bought smoked sausage, figure about 150 Baht for 500 grams. For 4 servings this is about $1.10 per serving, good value overall, and less for 6 servings.
Shortcuts: Heavy Cream, Sausage.
Adapted from an internet recipe.
Chinese Five Spice Chicken
I love Chinese Five Spice Chicken, and oddly, I like the eggs the best. Anytime I transit to Phuket and back home, the van stops at a roadside kitchen, I always get a couple of the eggs to eat as a snack. This is not a secret recipe or an internet recipe, this is from the pack of spice you can buy in every town. The Lobo brand of spices have instructions in Thai and English on every spice packet I have used from them. I made this on 16 May 2017 to get step by step photos, and it is wonderful as always, my comments below.
Ingredients
- 500 grams chicken wings
- 5 hard boiled eggs, peeled
- 1 tablespoon 5 Spice Powder, rounded tablespoon
- 2 cloves garlic, smashed and minced
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 teaspoons light soy sauce
- 2 teaspoons black soy sauce
- 3 cups water
- olive oil, as needed
- 1 package bean curd, this is tofu, amount is up to you, cut in 1 inch peices, optional
Instructions
- Prepare your chicken wings by separating the drumette from the middle middle piece and the wing tip. Put the drumettes and middle sections in a large bowl, keep the wing tips for your dog. Or just buy middle sections or drumettes. Take the wing tips and boil them in some water to make a quick stock, and then give the wing tips to your dog, they will appreciate that. This is the spice packet I use, good brand.
- In the bowl for the drumettes and middle sections, add the 5 Spice Powder. Rub that in with your fingers until they are all coated. This is easy, use one hand to mix the wings and the the other to sprinkle in the spice powder, they will all coat as you can see.
- In a wok or large non-stick pan, heat a splash of olive oil then add the garlic, when the garlic is browned and the chicken, fry for a few minutes turning a few times. You are browning them, not needing to cook through.
- Add the water, sugar, salt, light and black soy sauces, eggs, and bean curd, cover and simmer for an hour.
- This photo was at the 1 hour mark, and some chicken and eggs already removed to a serving bowl. The longer the eggs sit in the liquid the darker color they develop.
- Served. Spoon the broth over rice, delicious.
Notes
Chicken wing prices can vary depending on what you buy. Whole wings would be 45 Baht/500 grams. Wing stick (drummettes) is about 33 Baht/500 grams, and the middle section, the part with the 2 bones, is about 60 Baht/500 grams. Go with drummettes for 33 Baht, for 4 servings, this is about 25 cents per serving. Very cost effective.
From a recipe on a spice packet.
Eduard's Country Skillet
This is from a good friend, easy and delicious! This is a make with what you have recipe, no set rules here, amounts you use are up to you although I have edited to what I used when I made this on 27 Dec 2016 and it is a keeper! Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 360 grams smoked bacon, 2 180 gram packs
- sausage, OR make from a shortcut
- 200 grams smoked ham
- 3 potatoes, medium to large potatoes, diced large
- 1 onion, diced
- 3 bell peppers, colors are up to you, red, green, and yellow works
- salt and pepper, to taste
- 1/2 teaspoon thyme
- 1/2 teaspoon sage
- 1 teaspoon garlic powder
- bacon fat, as needed
- olive oil, as needed
- butter, as needed
- spring onions, chopped
- 2 cup Cheddar cheese, shredded
- 6 eggs
Instructions
- Boil the potatoes until just for tender. Remove from the water and let cool so you can handle them. Once they have cooled a little, dice them into large pieces.
- Cook the bacon, ham, and sausage separately then remove and set aside. You can use a bit of each, or just one or two, up to you.
- In the same pan, heat it up with some bacon fat, olive oil, and butter, add the bell peppers, onion, season with salt, pepper, thyme, and sage.
- Cook until the peppers are tender, then add in the potatoes and cooked meat, mix and heat through.
- While cooking the peppers are cooking, preheat your oven to 180 C (350 F), put your large cast iron pan in the oven while it heats. If no cast iron pan, or you oven will not support a cast iron pan, use a baking dish. I used a baking dish.
- Crack the eggs into a bowl and beat slightly, then add the chopped spring onion and cheese, amount is up to you. Add this to the skillet with the potatoes and give a quick stir, remove the cast iron pan (baking dish) from the oven and pour this mixture into the pan and bake for 15-20 minutes until the eggs are set. Serve.
Notes
No cost given here, cost would be based on what you use, shortcuts will save you money as well. This would be an excellent dish to prepare for a late breakfast, brunch, as I do, a main dish for dinner.
This can range from low cost to high cost depending on what you want to use. I will say this a fair value dish as average.
Shortcuts: Sausage, Breakfast Sausage.
Recipe and cast iron pan photo provided courtesy of good friend, Eduard Wijers.
United States.
United States.
Cheesy Smoked Sausage Pasta Skillet
This is an easy one skillet dish that is extremely good and very versatile. Lot of things to change in this to suit your taste. I made this on 4 Oct 2016, recipe modified slightly and some step by step photos added, my comments below.
Ingredients
- 500 grams smoked sausage, OR ham, brats, or even plain quality hotdogs
- 2 tablespoons butter
- 1 medium onion, diced
- 1 bell pepper, you choice of color, chopped
- 3 cloves garlic, smashed and minced
- salt and cracked black pepper, to taste
- 3 cups chicken stock, fresh or from powder
- 1 can whole peeled tomatoes, chopped, with the juice as well
- 2-3 Bird's Eye Chilis, chopped
- 500 grams dry spiral pasta, any bite size pasta will work
- 1-2 cups Mozzarella Cheese, shredded, OR Cheddar cheese
Instructions
- Melt butter in skillet and brown the sliced sausage, onion, garlic, and bell pepper.
- Add, salt, pepper, chicken stock, tomatoes and juice, chilies, and pasta. Bring to a boil then reduce to a simmer, and let cook uncovered, or until pasta is tender and just some of the liquid remains, about 20-30 minutes.
- Mix in the cheese and serve.
Notes
I get good quality smoked sausage at Makro for about 150 Baht/500 grams. One cup of cheese is about 1/2 of a 250 gram block (180 Baht), so I'll go with 90 Baht for the cheese. For 6 servings, I will estimate about $1.18 per serving. Good value overall.
Variants: 1. Add fresh sliced mushrooms. 2. Use fresh tomatoes but you will need tomato juice (just a bit) as well. 3. If you like cheese, use the whole block. 4. Add taco seasoning and use Cheddar cheese and you have a taco pasta dish. Variants add cost however but can change up the dish from one time you prepare it to the next.
Variants provided by good friend, Lynn Batterman, United States.
Toss in some Basil, Thyme, Oregano, and you have a great Italian dish. Leave out the sausage, but saute some chicken breast/thighs first, then add the rest with the herbs, and it's Chicken Cacciatore. Add paprika and you have Goulash. What you've done is reveal how EASY cooking can be... just add a few different herbs/spices, or even bake vs. pan fry, roast, and it becomes a whole different meal from a different country even though they are very similar. The biggest differences are the HOT dishes from various countries, India heat vs. Thai, vs. Jamaican, vs. Tex-Mex, is so different.
Adapted from an internet recipe.
Toss in some Basil, Thyme, Oregano, and you have a great Italian dish. Leave out the sausage, but saute some chicken breast/thighs first, then add the rest with the herbs, and it's Chicken Cacciatore. Add paprika and you have Goulash. What you've done is reveal how EASY cooking can be... just add a few different herbs/spices, or even bake vs. pan fry, roast, and it becomes a whole different meal from a different country even though they are very similar. The biggest differences are the HOT dishes from various countries, India heat vs. Thai, vs. Jamaican, vs. Tex-Mex, is so different.
Adapted from an internet recipe.
Deviled Eggs
I love some good Deviled Eggs. I have always made the base recipe for years, everyone likes them. This recipe is not only the base recipe, but many variants are listed in the notes. No measurements given for the base recipe, this is just a play it by taste recipe.
Ingredients
- 12 hard boiled eggs, chicken or duck, peeled
- mayo
- prepared yellow mustard
- paprika
- cracked black pepper
Instructions
- Take each egg and cut in half lengthwise, remove the yolk and place in a bowl, place the egg halves on a large plate or tray.
- Using a fork, mash up the yolks then start adding mayo to the bowl, I start with about 2 heaping spoonfuls, mix that together, you are looking for a creamy consistency, not too dry, and not too wet (this is a key step here and in the variants). After that, add a squirt or two of yellow mustard and mix that in, taste, if weak on the mustard, add another squirt and mix. Add cracked black pepper to taste.
- Using 2 spoons, scoop some of the yolk mixture and place in the egg half mounding it up a little, repeat this for all the egg halves. Sprinkle lightly with paprika and chill for at least 30 minutes before serving. For all the variants listed, chill them before serving.
- Wasabi Deviled Eggs.
Notes
12 eggs at a local market will cost about 60 Baht, for 4 servings, this is about 44 cents per serving, you will more than likely get more servings than this.
Bacon & Jalapenos Deviled Eggs - This could easily be done with the large Thai red or green chilies as well. To the mashed up yolk, add 1 1/2 teaspoon rice vinegar, 3/4 teaspoon ground mustard, 1/2 teaspoon sugar, 2 Jalapenos seeded and chopped, 6 pieces of bacon cooked and crumbled, and mayo as needed. Mix that together with the yolk and spoon into the egg halves or use a bag with the corner cut off, sprinkle with paprika.
Wasabi Mayo Deviled Eggs - Same as the base recipe but make the wasabi mayo with 1 tablespoon of wasabi paste and 3 tablespoons of mayo, mix and use that as needed to get a creamy consistency with the yolks. Top each egg with a slice of green olive.
Shrimp Deviled Eggs - To the mashed up yolk, add 1 cup of small chopped shrimp, 1 tables spoon of ground mustard, 1 spring onion chopped, pinch of garlic powder, 2 tablespoons of sweet pickle relish, 1 tablespoon of chopped fresh parsley, and mayo as needed. Mix that together with the yolk and spoon into the egg halves or use a bag with the corner cut off.
Crab Deviled Eggs - To the mashed up yolk, add 1 teaspoon paprika, 1/2 teaspoon mustard powder, 1/2 teaspoon Old Bay seasoning, 3/4 cup crab meat, drained, and mayo as needed. Mix that together with the yolk and spoon into the egg halves or use a bag with the corner cut off.
Salmon Deviled Eggs - To the mashed up yolk, add salt and pepper to taste, 1 shallot minced, 3/4 cup salmon meat that is flaked apart, and mayo as needed. Mix that together with the yolk and spoon into the egg halves or use a bag with the corner cut off.
Bacon & Cheddar Deviled Eggs - To the mashed up yolk, add 4 slices of bacon, cooked and crumbled, 1 teaspoon of mustard, 3 tablespoons Cheddar cheese finely grated, and mayo as needed. Mix that together with the yolk and spoon into the egg halves or use a bag with the corner cut off.
Loaded Deviled Eggs - To the mashed up yolk, 1/2 cup sour cream, 1/2 cup cooked and crumbled bacon, 1/4 finely chopped fresh chives, 1/2 cup shredded Cheddar cheese, and salt and pepper to taste. Mix that together with the yolk and spoon into the egg halves or use a bag with the corner cut off. Garnish each with a piece of chopped bacon and chopped chives.
Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs.
My base recipe I have been making for years.
Variants inspired courtesy of good friend, Mike Early.
United States.
Variants inspired courtesy of good friend, Mike Early.
United States.
Cheeseburger Macaroni
This was a staple dinner for many families when I was growing up, easy to put together, can use ground beef or pork. I have posted similar recipes. I made this on 15 Nov 2016, took one photo as shown, and this is delicious! On my #1 Go-To List.
Ingredients
- 500 grams ground beef, OR minced pork
- 1 onion, diced
- 1 cup beef stock, fresh or from powder
- 2 cups milk
- 1 1/2 cups dry macaroni, or any bite site pasta
- 1 tablespoon corn starch
- 2 cloves garlic, smashed and minced
- 1 teaspoon paprika
- 1/2 teaspoon cracked black pepper
- 1 1/2 cups Cheddar cheese, shredded
Instructions
- In a small bowl, mix the paprika, corn starch, pepper, and garlic powder.
- In a large non-stick skillet, brown the ground beef, garlic, and onion until the meat is no longer pink. Drain the fat.
- Add milk, broth, and pasta to the beef. Stir in cornstarch and spices. Bring to a boil, reduce heat and simmer covered for 9-12 minutes or until pasta is tender.
- Remove from heat and stir in the cheese, mix until melted, serve.
Notes
Ground beef would cost about 150 Baht/500 grams, minced pork runs about 60 Baht/500 grams. The cheese would be about 140 Baht as not a full block would be needed. For 4 servings using beef, this is about $2.13 per serving, using pork, this is about $1.48, a bit more reasonable and would be a good meal with friends and family, once in a while.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
United States.
Fried Corn
This is Southern staple for a side dish, and is tasty.
Ingredients
- 1/4 cup butter, (1/2 stick or 1/4 block)
- 1 tablespoon bacon fat
- 500 grams frozen corn, (1 lb)
- salt and pepper, to taste
Instructions
- Use a cast iron pan or non-stick skillet. Melt the butter and bacon fat. Add the corn, do not thaw, just add it frozen straight from the freezer. Fry over medium heat until the corn begins to brown. Stir frequently. Takes about 20-30 minutes. Add salt and pepper to your liking.
- Serve and enjoy.
Notes
A 500 gram bag of frozen corn at Tesco will run about 79 Baht, Makro would be cheaper. For 6 servings, this is about 38 cents per serving, more servings would be less cost per serving.
Variant: 1. Add a diced red or green bell pepper.
Adapted from an internet recipe.
Classic Shakshuka
This is a Middle Eastern recipe for basically "use what you have in your fridge and throw in a pan." Basically this is an onion, bell pepper, and tomato dish with eggs on top. Sounds delightful indeed! I made this on 14 Sep 2016, and it is a keeper! On the regular rotation, my comments below.
Ingredients
- 5-6 eggs
- 1 medium onion, diced
- 3 cloves garlic, smashed and minced
- 1 red bell pepper, chopped
- 4 cups tomatoes, diced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- pinch red chili flakes, optional, to taste
- pinch cayenne pepper, optional, to taste
- pinch sugar, optional, to taste
- salt and black pepper, to taste
Instructions
- Cook the onion and garlic in a deep large pan until translucent. Then add the bell pepper and cook for another 5 minutes or so until the bell pepper is soft, then add the tomatoes and stir. You can at this point add in other items if you like, such as green chilies, parsley, mushrooms, spinach, etc.
- Reduce heat to a low simmer, add the tomato paste and stir until thickened. Add salt and pepper to taste, then add in chili flakes and/or paprika and/or cayenne for as much spice as you like.
- Once the mixture is thick to your liking, crack in eggs, making sure they are spread out from one another, then cover the pan and allow the mixture to cook and the eggs to set, about 8-10 minutes, depending on how you like your eggs.
- The egg on the left, broken yoke so it just sort of disappeared into the sauce. Other eggs are set but yolks are still runny, perfect.
- Serve with some toast on the side or like me, I served this with 2 Porcupine Meatballs I made another day, excellent meal.
Notes
Nothing expensive here, you might be looking at 30 cents per serving.
Adapted from an internet recipe.
