Archive for the ‘#1 Go-To Recipes’ Category
Creamy Chicken with Spring Vegetables
"This is another one of those go-to recipes. Something that I always used to make and have either as a side dish at dinner parties, or as a main course served over rice or boiled potato with a green salad on the side. Easily modified to your liking." -Denise. I made this on 5 Mar 2017, and wow is it good! Big hit with the Thai family as well, Thais like chicken, and they like vegetables, but in a creamy sauce, that was new to them, and they loved it! This is now on my Go-To list. This is a make with what you want recipe. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 500 grams chicken, breasts or thighs, skinless, boneless, cubed
- 1 tablespoon olive oil
- 5 spring onions, chopped
- 1 red bell pepper, diced, or any vegetables you like
- 100 grams fresh mushrooms
- 1 can condensed cream of mushroom soup, OR make from a shortcut
- 1 cup milk
- 1 teaspoon chives, chopped, or use the green ends of a spring onion
Instructions
- Brown chicken in a splash of olive oil in a frying pan and drain off excess fat.
- Blanch for about 2 minutes and vegetables like cauliflower, broccoli, asparagus, etc, before adding to the chicken.
- Add spring onions, red pepper, and mushrooms and cook for 5 minutes. I just used Straw mushrooms when I prepared this. When the vegetables are blanched, drain those and add to the chicken.
- Mix soup with 1 cup of milk and pour over browned chicken and vegetables, bring to a boil then reduce heat to a simmer, stirring quite often.
- Simmer for about 10 minutes to thicken the sauce a bit, add chives and serve over rice or boiled potato.
- My serving with some nice brown rice.
Notes
Chicken breasts will cost about 32 Baht/500 grams. For 3 servings this is about 32 cents per serving.
Shortcut: Condensed Cream of Mushroom Soup.
Provided courtesy of good friend, Denise Georgiades.
South Africa.
South Africa.
Cottage Cheese
This is also known as Farmers Cheese, Ricotta Cheese, and if more dry and pressed, then it is called Paneer. Regardless of the name, this is a easy to make shortcut. Cottage Cheese and Ricotta Cheese can be used interchangeably in most recipes. True Ricotta Cheese is made from just from the whey and just a finer, drier curd than Cottage Cheese. The rule of thumb here is 1 cup of Cottage Cheese from 1 liter (quart) of milk.
Ingredients
- 3 liters whole milk, do not use UHT milk, (3 quarts)
- ½ cup white vinegar, or lemon juice
- ½ teaspoon salt, optional
Instructions
- Heat the milk in a large pot, if you have a thermometer, you are looking for 88° C (190° F), if no thermometer, heat the milk until you see bubbles on the sides and remove from heat.
- 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.
- When cooled, pour the mixture, which is now curds and whey into a fine mesh colander and drain off the whey into another pot, allow to drain for about an hour. You can also line the colander with a clean cloth, cheesecloth, or a paper towel. I used a metal strainer with tiny holes, not a mesh strainer, use a spoon and move around in the curd, along the bottom of the strainer and the whey will drain, let it sit in the strainer for an hour or so, use the spoon every 5-10 minutes.
- Pour the curds, this is the cheese part into a bowl, add salt and mix or enjoy or use as is in a recipe that calls for Cottage Cheese or Ricotta Cheese or as a side dish. Can be stored in the fridge for 2-3 days. In this photo you can see the cheese has thickened up as the whey is draining, and you can see the holes in the strainer.
- For the firmer 'Farmer's Cheese' used in recipes, once you have the cottage cheese strained, line a large bowl with 2 or 3 layers of cheese cloth and pour in the strained cottage cheese, gather up the corners and tie that into a bag shape. Place a cutting board in your sink, place the tied up bag of cottage cheese on the cutting board, place another cutting board or large place on top of the bag, place some heavy canned goods on the top cutting board or plate to force out the remaining whey. After a few hours, Farmer's Cheese.
- If using this as an ingredient, say for lasagna or another dish, use as is. If using as a side dish, sprinkle with a pinch of salt and mix that in.
Notes
The yield from 3 liters of whole milk is about 3 cups of cheese. Cost for this is 55 Baht for a 946 ml carton of Meiji brand milk (just call it a liter and go with that) 3 cartons is 165 Baht, or about $4.85 for 3 cups of Cottage cheese. You can use the whey to make stock, use in place of milk or water in soup recipes and baking recipes, feed it to animals, and even water plants with it. If you refrigerate this, it will become quite stiff, add some milk and stir, you will have perfect Cottage cheese.
Used in Recipes Listed on this Site:
- Cheese Cannelloni, made it, GO-TO recipe.
- Ricotta Gnocchi, made it, GO-TO recipe.
- Crock Pot Lasagna.
- Cottage Cheese Meatloaf.
- Cottage Cheese Chicken Enchiladas, made it, GO-TO recipe.
- Cottage Cheese Pierogies.
- Paneer Cheese from Milk.
- Lasagna Pot Pie.
- Skillet Lemon Chicken Pasta I.
- Baked Ziti Casserole.
- Amish Breakfast Casserole.
- Basic Lasagna, made it, GO-TO recipe.
- Homemade Manicotti Shells.
- Skillet Ziti.
- Seafood Stuffed Shells.
- Tart Cherry Cottage Cheese Salad, made it, GO-TO recipe.
- Meatball Mostaccioli, made it, GO-TO recipe.
- Mandarin Orange Cottage Cheese Salad, made it, GO-TO recipe.
- Cottage Cheese Jello Salad II, made it, GO-TO recipe.
- Cottage Cheese Jello Salad I, made it.
- Noodles Romanoff, made it, GO-TO recipe.
- Stuffed Shells with Italian Sausage.
- Sausage Stuffed Shells, made it, GO-TO recipe.
- Fruited Salad Mold.
Hash Browns
This is an easy side dish to prepare, I do not state servings on this recipe, 2-3 medium potatoes works fine for my wife and I.
Ingredients
- 2-3 medium potatoes, washed, skin on or off, shredded
- 2-3 tablespoons butter, or bacon fat
- salt and pepper, to taste
Instructions
- After shredding the potatoes, place in cold water and swish around for a bit, then pick up the potatoes and squeeze all the water, and I mean squeeze! Change the water and repeat this, do this 3-5 times or until the water you are squeezing out is clear and the water is clear. What you are doing is removing the starch. Once the water is clear and the potatoes are well squeezed, place on a plate. If using in another recipe where the hash browns will be cooked, use them now and disregard the rest of the recipe.
- Heat a large heavy pan, cast iron is a good choice, to medium low heat and add the butter or bacon fat. When the butter is melted, swish it around in the pan a bit to coat the bottom. Add the shredded potatoes and pat out flat with a spatula. Salt and pepper to taste.
- Now let it cook, you are not making a stir fry, no mixing, just let it cook, flatted out. Watch the edges and you will seem them start to brown up, using the spatula, lift up an edge and check the bottom, should be golden brown, when golden brown, try and flip the whole thing, think of it like a potato pancake.
- If it falls apart, no harm, just keep cooking, you will just have to turn more often. If the hash browns stayed together, when the other side is golden brown, using the spatula, cut in half or quarters and plate up with eggs for a hearty breakfast.
Notes
Used in Recipes Listed on this Site:
Potato & Bacon Bake
This is a South African traditional dish, it is delicious, highly recommended! The sauce is excellent. This is a light main dish and can be tailored with minced pork, sliced sausage, cubed chicken, or cubed ham instead of bacon. Serve with a salad and you have a great meal. Or serve as breakfast with a couple of eggs on the side. I made this on 5 Sep 2016 and took the step by step photos.
Equipment
- Oven
- Baking Pan
Ingredients
- 6-8 large potatoes, washed
- 2-3 cups bacon, chopped
- 1 medium onion, coarsly chopped
- 1 large shallot, coarsly chopped
- 1 cup Cheddar cheese, shredded
White Sauce
- 6 tablespoons butter
- 6 tablespoons all purpose flour
- 3 cups milk
- salt and pepper, to taste
Instructions
- Boil potatoes in a large pot until just tender but still firm. Drain and set aside.
- Heat a pan on medium heat and fry bacon lightly, then add onion and shallot and cook for a few minutes until the onions are soft, remove from heat and set aside.
- Preheat your oven to 180° C (350° F). Grease a large baking dish with butter.
- For the sauce, melt butter in a medium, heavy-based saucepan. Add flour and stir over low heat for about 1 minute. Add milk and cook over medium heat, whisking constantly, until sauce is smooth and has thickened. Remove from heat and add seasoning. If the sauce is too thick, add a few tablespoons of milk at a time to thin the sauce a bit.
- Cut the potatoes into thick slices, remove skin if desired. Layer half the potatoes in the baking dish. Cover with half the bacon mixture and pour half the sauce over bacon mixture. Repeat layers with remaining potatoes, bacon mixture and sauce. Sprinkle the cheese over the top. Photo shows just before the sauce was added.
- Bake for 30-40 minutes or until golden brown.
- Serve and enjoy.
Notes
The bacon or ham will cost between 100 and 200 Baht. Based on 200 Baht, for 8 servings, this comes to about 74 cents per serving. Excellent value.
Variants: Substitute bacon for minced pork, sliced sausages, cubed ham, even cubed chicken. Serve with a salad for a nice meal or for breakfast with eggs on the side.
Baked Mushroom Thighs
I made this on 29 Jan 2016, excellent, read my comment, recipe has been modified based on my findings Serve with a vegetable and you have a hearty filling meal. For the largest thighs, buy quarters and cut the thighs off yourself, then freeze the drumsticks for later use in another recipe, win win! All photos are mine I took when I prepared this. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 6-8 chicken thighs, bone in, skin and fat removed
- 1 can condensed cream of mushroom soup, OR you can make from a shortcut listed on this site
- 1 soup can milk
- 1 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1 cup dry bread crumbs, OR make from a shortcut on this site, more as needed
- 3 tablespoons melted butter
- 1 teaspoon corn starch
- salt and pepper, to taste
- 1-2 handfuls fresh mushrooms, optional, lightly chopped, OR canned, sliced, both are acceptable, fresh Straw mushrooms would be excellent
Instructions
- Preheat oven to 180 C. Grease a 9 x 13 inch baking dish or use a non stick dish. For the thighs, if cutting them from quarters, they are generally larger. Not recommended to use thighs and legs as the cooking time will be different for each.
- Pour the soup into a medium bowl. Fill the empty can with milk, and add to the bowl along with the parsley and onion powder. Mix well, season with salt and pepper if desired.
- Place bread crumbs in a shallow dish or bowl; dip chicken thighs in soup mixture, then in crumbs, coat well with the crumbs, and place coated pieces in the baking dish.
- Drizzle with melted butter and bake in preheated oven until chicken is nicely browned and cooked through (juices run clear), about 45 minutes. NOTE, check at 45 minutes, for larger thighs, you may need to increase time to 60 or 75 minutes. This a 9x13 baking dish, that is actually 2 thighs in the back row, and 3 in the front.
- Meanwhile, place remaining soup mixture in a small saucepan and whisk in the corn starch and fresh mushrooms if you are using them. Cook over medium heat, stirring occasionally, until mixture comes to a boil, then reduce heat and simmer for a minute or two until sauce thickens. Use this as a sauce/gravy when chicken is done.
- When it comes out of the oven, let it rest for a few minutes before serving. The liquid you see is butter and chicken fat (flavor). I made these with skin on thighs, recipe adjusted to skin off and excess fat removed.
- Serve with mashed potatoes, boiled potatoes, rice, or pasta. Recommended side dish is steamed fresh broccoli or yards beans. I served mine over rice, not a great photo but I spooned the sauce over the chicken that was on a bed of rice.
Notes
Chicken is the most expensive part here, chicken thighs run on average, 59 Baht/kilo but are smaller due to being trimmed. Chicken quarters average about 56 Baht/kilo, you would have to buy 8 quarters, probably a kilo and half or so, then cut yourself (very easy), you get larger thighs and you get 8 drumsticks that you can freeze for use in another recipe. I'll say the chicken costs you 150 Baht, half of that is 75 Baht since you have 8 legs to use later. The soup would cost on average 54 Baht for a can, about 18 Baht if you make it yourself. About 129 Baht if using store bought soup, for 4 meals this would be just under $1 per meal, when stretched to 8 meals (easily done with the larger thighs) this comes out to about 50 cents per meal. All other ingredients are minimal cost or already on hand.
Shortcuts: Condensed Cream of Mushroom Soup, Breadcrumbs.
Adapted from an internet recipe.
Peanut Butter Cookies I
Makes a great snack during the day or after a hearty meal. I made these on 23 Dec 2016 and they are delicious! This is a no flour recipe. Photos added from my baking.
Ingredients
- 2 1/2 cups peanut butter, creamy or chunky, (in Thailand use two 340 gram jars)
- 1 cup white sugar
- 1 cup brown sugar, packed
- 3 eggs, chicken or duck
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 180 C, line a baking sheet with foil or parchment paper.
- In a medium bowl, stir peanut butter and sugar together until smooth. Mix in the eggs, one at a time, then stir in the baking soda and vanilla.
- Drop by rounded teaspoons on the baking sheet, placing them 2 inches apart. Use a fork and make a crisscross on the top and press down slightly.
- Bake for 10-20 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes as they will be quite mushy at this point.
- Then move to a wire rack to cool completely.
- Perfect, and delicious, Peanut Butter Cookies.
- Variant used, chocolate chips mixed in.
- Variant used, made Blossoms out of several, perfect touch for those that like chocolate.
Notes
Low cost.
Variants: 1. Mix in chocolate chips. 2. To make peanut blossoms, place a Hershey's kiss on top of each cookie right when they come out of the oven. 3. Make Blossoms using cookies with chocolate chips.
Adapted from an internet recipe.
Tuna Casserole I
This is an easy to assemble casserole, simple but but nice quality flavor. Links to the Shortcuts are listed in the Notes section.
Equipment
- Baking Pan (9x13 inch)
- Oven
Ingredients
- 500 grams dry elbow macaroni, (1 lb)
- 3 cans tuna, in water, drained, or 1½ cups fresh cooked, (about 185 g / 7 oz cans), Shortcut
- 1 can corn, drained, or 2 cups frozen or fresh, (425 g / 15 oz)
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
- 225 grams Cheddar cheese, shredded, (8 oz)
- salt and pepper, to taste
Instructions
- Heat a pot of salted water to boiling, then add the macaroni and cook until just tender, drain. Once the macaroni is added to the boiling water, go ahead and preheat your oven to 180° C (350° F) and get out a 9x13 baking dish.
- While the macaroni is cooking, and add the drained corn, tuna, and soup to the baking dish.
- Mix together.
- Drain the macaroni when done and pour into the baking dish. Using a large spoon, mix everything together thoroughly. Salt and pepper to taste, spreading the mixture out evenly.
- Sprinkle the cheese over the top.
- Place in the oven for about 30 minutes or until the cheese is bubbly and starting to brown.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcuts: Fresh Tuna, Condensed Cream of Mushroom Soup.
Variants: 1. Use chicken or chicken mushroom soup in place of mushroom soup. 2. Use peas or peas and carrots in place of corn.
Updated on 9 June 2023.
Chicken Lazone
In addition to chicken, this would be excellent with meatballs or veal medallions. I made this on 20 June 2017 and it is outstanding, the spices and the cream, perfect. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 kilo chicken tenders/fillets, OR chicken breasts cut into strips
- 1/2 teaspoon salt
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons onion powder
- 1/4 teaspoon cayenne pepper
- 1/4 cup butter
- 2 cups heavy cream, OR make from a shortcut on this site
Instructions
- Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper. Sprinkle over both sides of chicken tenders.
- In large saute pan, melt half of the butter over medium-high heat. Cook the chicken tenders until done, about 8 minutes.
- Pour the cream and add remaining butter into the skillet. Lower heat and simmer until the sauce thickens, about 5-7 minutes.
- Serve chicken and sauce over pasta of your choice or mashed potatoes, if desired.
Notes
Chicken fillets run about 66 Baht/kilo, boneless and skinless breasts run about 87 Baht/kilo, bone in and skin on breasts run about 58 Baht/kilo, so for this to serve 6 meals, you are looking at about 15 Baht per meal per person, that is less than 50 cents, add in pasta or potatoes, and heavy cream, still well under $1 per meal.
Shortcut: Heavy Cream.
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
United States.
Hot German Potato Salad
Excellent tasting side dish, liked by the whole family. Highly recommended.
Ingredients
- 750 grams potatoes, cut into cubes, (1½ lb)
- 3 slices bacon
- 1 medium onion, chopped
- 1 tablespoon all purpose flour
- ½ tablespoon sugar
- ¼ teaspoon celery salt
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup water
- ¼ cup vinegar
Instructions
- Boil potatoes until tender, drain.
- Cook bacon in skillet until crisp. Remove and chop. Add the onion to the bacon fat and cook until tender. Stir in flour, sugar, salt, celery seed, and pepper. Cook over low heat, stirring constantly until mixture is bubbly. Slowly add water and vinegar and heat to boiling stirring constantly.
- Remove from heat and combine with drained potatoes and bacon until potatoes are completely coated. Serve as a side dish, enjoy.
Slow Cooker Duck Legs
I found this great recipe for cooking duck legs (leg and thigh) for tender and juicy duck legs on the internet. A number of months ago I picked up a package of 2 duck legs at the store in town, cost was actually comparable to chicken. Got home and put them in the freezer. Found this recipe so I decided to try it out. The meat nearly falls off the bone and is tender and juicy. My wife loved this, she even stated, most tender duck she ever had cooked in a house. This recipe is a keeper.
Ingredients
- 2 duck legs with thighs, skin on
- 1 cup chicken stock
- 1 cup red vermouth, OR use an additional cup of chicken stock
- 1 bay leaf
- 1 onion, chopped
Instructions
- I added 2 cups of hot water to my slow cooker pot and used powdered stock to make the 2 cups of chicken stock. Turn on slow cooker to Low setting.
- In a low heat, dry, no oil added, non-stick pan, add the duck legs/thighs, skin side down until the fat runs out and the skin is golden brown. Remove the legs/thighs and add to the slow cooker skin side up.
- Add the chopped onion to the duck fat in the pan and cook until clear and softened, add the onions to the slow cooker.
- Cover the slow cooker and cook on Low for 5-6 hours.
- Serve with some buttered pasta and a green vegetable.
Notes
Two duck legs cost me 90 baht in Tesco. That is 45 Baht per person, or about $1.35 per person, add pasta, still reasonable. I served this with pasta and fresh, local grown, corn on the cob, puts the cost to about $1.50 per person. This is a great treat for family members or visiting friends.
