Archive for the ‘INGREDIENTS’ Category
Bacon Fat Flour Tortillas
January 30, 2018 Lee
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Bacon Fat Flour Tortillas

Stephen Connell, United States.
These sound really good, thicker than store bought, and a hell of a lot cheaper as well 🙂 On my to cook list.
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Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Cuisine Mexican
Servings 16 tortillas

Ingredients
  

  • 2 tablespoons bacon fat, see Step 1
  • 2 tablespoons vegetable oil, plus 1 1/2 teaspoon
  • 1¼ cups milk, divided
  • 2 teaspoons baking powder
  • 1½ teaspoons kosher salt
  • 3 cups all purpose flour, plus more for work surface

Instructions
 

  • For the bacon fat, you can either fry up some bacon or if you keep bacon fat in the fridge, use that when it is softened up.
  • Add to a small sauce pan, the oil, ¾ cup of milk, and the bacon fat, heat on medium low to just bring the mixture to a simmer, do not let it boil. Once at a simmer, remove from heat.
  • In a mixing bowl, add the flour, salt, and baking powder and whisk together. Make a well in the center and pour in the heated milk mixture and the remaining ½ cup of milk, and using your hands, mix until a rough dough forms.
  • Lightly flour your work surface and turn out dough onto that. Knead dough for about 4 minutes until it is smooth and elastic. Wrap in plastic wrap and let it rest on the counter for 1 hour.
  • When 1 hour has passed, unwrap the dough and cut into 16 even pieces and form each into a ball about 1½ inches diameter. Cover with a kitchen towel.
  • Take one ball and on your floured work surface, roll it out to a 6 inch round. Place that under the towel and repeat the steps for the remaining balls.
  • Once all the tortillas are rolled out, heat a cast iron pan on medium low to medium heat, add a tortilla and cook for about 2 minutes, you want some brown spots to form on the bottom and air bubbles form on the surface, poke the large bubbles with a fork. Flip and cook another 1 to 2 minutes. Remove and stack under the towel, repeat for remaining tortillas.
  • Fill with your favorite taco fillings and enjoy.
: MEXICAN,INGREDIENTS
Basic Applesauce (Slow Cooker)
December 15, 2017 Lee
1 Comment

Basic Applesauce (Slow Cooker)

Adapted from an internet recipe.
I have never made applesauce before so I researched and found this, basically peeled, cored, and sliced apples and cooked with a bit of water, and if desired, sugar and salt as well. I made this on 14 Dec 2017, and wow is this better than from a jar! I have changed this up to a slow cooker recipe, which is perfect for the controlled heat.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 4 servings

Equipment

  • Slow Cooker
  • Potato Masher

Ingredients
  

  • 6 medium apples
  • ½ cup water
  • pinch salt, small pinch
  • ½ cup sugar, optional, not really needed

Instructions
 

  • Add the water and a pinch of salt to your slow cooker and set to High setting.
  • Peel, core, cut the apples in quarters, and slice. Put the apple slices in the slow cooker.
  • Cover and cook until the apples are soft. Stir about every 15 minutes, after 30 to 45 minutes, mash with a potato masher. Add sugar if desired depending on how sweet you would like this. Cook to melt the sugar in and cook down to a sauce.
  • Cook for another 30 minutes on Low setting, and you have the best tasting applesauce ever. Serve as a dessert or use as an ingredient in baking.

Notes

Used in Recipes Listed on this Site:
#1 Go-To Recipes,5 Ingredients or Less,DESSERTS,INGREDIENTS,VEGAN,VEGETARIAN
Homemade Noodles II
December 6, 2017 Lee
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Homemade Noodles II

This recipe comes from a good friend, and is another way to make fresh noodles, highly recommended! I will be making these soon and may very well be another item I do not need to go to the city for. On my to make list soon!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Cuisine American
Servings 1 batch for a soup

Ingredients
  

  • 1 cup all purpose flour, 128 grams or 4.5 ounces
  • 2 tablespoons milk
  • 1 egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder

Instructions
 

  • In a small bowl, add the egg, milk, and salt. and whisk together.
  • In a mixing bowl, mix together the flour and baking powder, add the egg mixture and mix to form into a ball.
  • Turn out to a lightly floured surface and knead for about 3 minutes. No worries about over kneading. Let the dough rest for a few minutes.
  • Roll out the dough on a floured surface as thin as you like then cut with a pizza or pasta cutter to widths you desire.
  • Hang to air dry or cook in boiling water for 10 minutes. If making thicker noodles, you may need to cook a minute or more two.
  • For air dried noodles, once dry, store in an air tight container in the fridge for up to a week or freeze for up to 6 months.
  • Use noodles in a soup, casserole, etc.

Notes

Low cost.
Recipe and photo provided courtesy of good friend, Kelly Montana Hawk of Tying One On With Kelly (and apron of course) and the original recipe is here.
United States.
* Best Value $1 or Less per Serving,5 Ingredients or Less,INGREDIENTS,PASTA
Homemade Noodles I
December 6, 2017 Lee
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Homemade Noodles I

This recipe comes from a good friend, and is highly recommended! I will be making these soon and may very well be another item I do not need to go to the city for. On my to make list soon!
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Cuisine American
Servings 1 batch for a soup

Ingredients
  

  • 2 cups flour, see Step 1
  • 2 tablespoons milk
  • 2 eggs
  • 2 teaspoons salt
  • pinch garlic powder, optional

Instructions
 

  • For the flour, you can use 2 cups all purpose, or 1 cup all purpose and 1 cup whole wheat. If using wheat flour, you may need a bit more milk, And for any recipe with dough, since this is based on humidity where you are, if the dough is too dry, add more milk, if the dough is too sticky, add more flour. If weighing the flour, recommended, 2 cups all purpose flour is 256 grams or 9 ounces.
  • In a large mixing bowl, add the eggs, milk, and salt. and whisk together. Add 1 cup of flour and stir until mixture is smooth.
  • Mix in the garlic powder and remaining flour, one spoonful at a time until the mixture forms a ball and is no longer sticky.
  • Turn out to a lightly floured surface and knead for about 3 minutes. No worries about over kneading. Let the dough rest for a few minutes.
  • Roll out the dough on a floured surface as thin as you like then cut with a pizza or pasta cutter to widths you desire.
  • Hang to air dry or cook in boiling water for 3-5 minutes. If making thicker noodles, you may need to cook a minute or more two.
  • For air dried noodles, once dry, store in an air tight container in the fridge for up to a week or freeze for up to 6 months.
  • Use noodles in a soup, casserole, etc.

Notes

Low cost.
Recipe and photo provided courtesy of good friend, Christine Hoffman and the link to her recipe is here. 
United States.
* Best Value $1 or Less per Serving,5 Ingredients or Less,INGREDIENTS,PASTA
Beefy Onion Soup Mix
September 25, 2017 Lee
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Beefy Onion Soup Mix

Provided by Slow Cooker Kitchen and the link to this recipe is here.
This comes from a good friend and very knowledgeable chef and sounds like a great shortcut for use in recipes.
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Prep Time 5 minutes
Total Time 5 minutes
Cuisine American
Servings 0

Ingredients
  

  • â…“ cup beef stock powder
  • ¾ cup dried minced onion
  • 1 tablespoon dried parsley
  • 2 teaspoons onion powder
  • 2 teaspoons ground turmeric
  • 1½ teaspoons celery salt
  • 1½ teaspoons sugar
  • ½ teaspoon sea salt
  • 1 teaspoon black pepper

Instructions
 

  • Put all ingredients in a blender and pulse until very fine. Store in an airtight jar until needed.
  • To use, ¼ cup of mixture = 1 store packet.

Notes

Used in Recipes Listed on this Site:
5-Ingredient Crock Pot Pot Roast.
Provided by Slow Cooker Kitchen and the link to this recipe is here.
INGREDIENTS
Homemade Lasagna Noodles
August 29, 2017 Lee
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Homemade Lasagna Noodles

I will have to try this. I have made egg pasta for ravioli and that is quite straight forward and easy. So this should be just as good. Keep in mind, fresh pasta is also fragile as well but is also rated as the best for a great lasagna. On my to test out list for sure!
Print Recipe
Prep Time 45 minutes
Cook Time 1 minute
Total Time 46 minutes
Cuisine Italian
Servings 0 for a 9x13 lasagna

Ingredients
  

  • 2 1/2 cups all purpose flour, 320 grams if measuring
  • 2 large eggs
  • 3 large egg yolks
  • pinch salt

Instructions
 

  • To make the pasta, mound your flour on a large pastry board, or the counter with the salt, and make a well in the center.
  • Break the eggs, and yolks into this well, and start to scramble each egg with a fork as it is being added.
  • Start to incorporate the eggs and flour by slowly bringing more flour in from the inside edges of the well. Continue mixing the flour with the eggs until they are no longer runny.
  • Using your hands now, bring the outside edges in, forming a large mass on your board. Use only the amount of flour needed to form a soft ball.
  • Begin to knead the ball of dough as you would bread, pushing it down with the heel of your hand. Continue kneading until the dough is smooth and satiny, for about 5 to 7 minutes. When the dough is ready, Wrap the it in plastic wrap, and let it sit for about 30 minutes.
  • Roll by hand to make long sheets of pasta 1/8 inch thick, cut into 8 inch by 4 inch sheets (makes them easier to handle than 12 inch sheets).
  • Precook the sheets in boiling water for 30 seconds, remove and place in ice water, this prevents the sheets from absorbing too much sauce while cooking in a lasagna.
  • Use in a lasagna. Fresh is best.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,INGREDIENTS,PASTA
Steamed Salmon (Rice Cooker)
July 22, 2017 Lee
1 Comment

 

Steamed Salmon (Rice Cooker)

Adapted from an internet recipe.
Canned salmon here for me is pricey, about $4.50, and that is the small can, I have never seen a large can of salmon here. Frozen Norwegian salmon fillets, about 140-160 grams each are just over $2 each, so in addition to just a steamed fillet for dinner, the fillets can be steamed and used in recipes calling for canned salmon, win win! Steamed salmon seemed to be the answer to that. This is a 2 in 1 recipe, one if you want steamed salmon for a dinner (seasoned) and one for just steamed to use in another recipe, such as salmon patties or a salmon pasta salad. I use a rice cooker with a steamer basket to cook these when I make them.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Course Lunch, Main Dish
Cuisine American
Servings 3 servings

Equipment

  • Rice Cooker , with steamer tray, or a dedicated Steamer

Ingredients
  

To Serve Steamed Salmon

  • 3 salmon fillets, (140-160 grams / 5-6 oz each)
  • sea salt and pepper, to taste for the fillets
  • 2 cups water
  • 1 bay leaf
  • 2 cloves garlic, smashed, don't even have to peel
  • 1 cup white wine, or just use 3 cups of water
  • 2 teaspoons dried thyme
  • 1 lemon or lime, quartered and squeezed, rind added
  • pinch black pepper
  • pinch salt

To Cook for another recipe

  • salmon fillets, (140-160 grams / 5-6 oz each)
  • 2-3 cups water

Instructions
 

To Serve

  • You can use the small fillets, a large fillet, or the steak cuts. I leave the skin on and will remove the skin and bones after they are steamed. If using frozen, thaw, remove from the package, quick rinse. For fresh, quick rinse.
  • For each fillet, if there is thin ends, just fold them to make a more uniform thickness, this is to ensure even cooking. Season with salt and pepper.
  • You can use a rice cooker with a steamer basket, or a pot with steamer insert and tight fitting lid. Lightly oil the steamer basket or insert. Use either method, heat the ingredients except the salmon to a boil.
  • Simmer the liquid for 20 minutes to allow the flavors to blend, then quickly open the rice cooker or pot, place the salmon in, and close, steam for 5-6 minutes, don't peak, just let them steam. End result is a pale orange color. If you have not done this before, target internal temp is 63° C (145° F) or until the fish flakes easily with a fork. Remove skin, it will easily pull right off.
  • Serve with a green salad and bread for a light, nutritious meal.

To Use in another recipe

  • Add water that is below the steamer basket in a rice cooker or below a steamer insert in a pot and bring to a boil.
  • Place the skinned salmon fillets, folded as needed, in the steamer when the water is boiling and steam for 5-6 minutes, don't peak, just let them steam. End result is a pale orange color. If you have not done this before, target internal temp is 63° C (145° F) or until the fish flakes easily with a fork. Remove from the steamer and allow to cool to room temp.
  • Figure three 140-160 gram (5-6 oz) fillets to equal about a standard can (not the tuna fish size can), about 2 cups of cooked salmon.
  • Once cooled, flake or chunk with two forks. There, you just made a large can of salmon. Use in recipes calling for canned salmon.

Notes

Each salmon fillet (140-160 Baht) is 69 Baht, about $2. Using 3 fillets of this size is $6 per large can, not $4.50 per small can like tuna. Still costly, but much better than the small cans of salmon, and much better taste. For 3 servings, this is about $2 per serving. For serving when 3 fillets are steamed and used as a large can of tuna, the price per serving will be less.
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#1 Go-To Recipes,* High Cost $1.51+ per Serving,FISH - ALL,Fish - Rice Cooker,Fish - Salmon,INGREDIENTS
French Fried Onions
July 7, 2017 Lee
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French Fried Onions

Adapted from an internet recipe.
A great alternative to the store bought onions. These are more flavorful and free of preservatives. These are common as topping on casseroles. I made these, as written, on 16 Aug 2022 for a Classic Green Bean Casserole, and the results were excellent!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Condiment
Cuisine American
Servings 4 cups, about

Ingredients
  

  • 3 medium onions
  • 2 cups milk
  • 2 cups all purpose flour
  • salt, to taste
  • cooking oil, for frying

Instructions
 

  • Slice onions and separate into rings. Soak them in the milk for 15 to 30 minutes.
  • Heat about ½ inch of oil in a large skillet to 180° C (350° F).
  • While the oil is heating, Drain the onion rings and add to a mixing bowl. Sprinkle with the flour and toss to coat.
  • When the oil is hot, carefully add all the onions to the skillet, flip and stir as needed to ensure they brown evenly.
  • When the onions are browned to your liking, place on paper towels to drain excess oil. Salt to taste. Store in an airtight container, use in recipes calling for French Fried Onions.

Notes

Used in Recipe Listed on this Site:
CONDIMENTS,INGREDIENTS
Croutons for Soups & Salads
June 26, 2017 Lee
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Croutons for Soups & Salads

Adapted from an internet recipe.
Toasted bread cubes are perfect additions to soups and salads, make your own to save some money. You can use any bread you like.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Condiment
Servings 3 cups

Equipment

  • Oven
  • Baking Sheet

Ingredients
  

  • 250 grams bread, (½ lb)
  • ¼ cup olive oil or butter, see Step 1
  • salt, as desired
  • 1 teaspoon herbs, of your choice, oregano, basil, etc

Instructions
 

  • If the intention of the croutons is for soup, go with melted butter, for salads, go with the olive oil. You can also use a 50/50 mix of butter and olive oil whisked together.
  • Preheat your oven to 190° C (375° F). Using a knife, cube the bread, crust on or off is up to you.
  • Drizzle a little of your olive oil or butter onto your baking sheet. Add your bread, bunching it close together in a single layer. Drizzle remaining olive oil or butter on top, add a heavy pinch of salt and herbs or your choice if using, and toss lightly to coat. Spread the croutons out so that they are no longer touching.
  • Place the baking sheet in the oven and bake for about 5 minutes. Remove the tray, carefully toss and stir croutons. Bake another 5 minutes and check for doneness. Depending on the size of the bread and how browned you want them, they may need another 5 minutes or so.
  • When the croutons are done to your liking, remove them from the oven and cool on the pan. If not using right away, store croutons for a few days in an airtight container.

Notes

Used in Recipes Listed on this Site:
CONDIMENTS,INGREDIENTS
Party Size Italian Meatballs
June 18, 2017 Lee
1 Comment

 

Party Size Italian Meatballs

Sounds good! This recipe makes lot of meatballs. This is a make ahead recipe that you can freeze to keep on hand, just thaw, add to a slow cooker with pasta sauce (or sauce of choice) and heat up. You can make the party size as appetizers or larger ones for dinners. Links to the shortcuts are listed in the Recipe Notes section.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Appetizer, Main Dish
Cuisine American
Servings 30 servings

Ingredients
  

For the Meatballs

  • 2 1/2 kilos ground beef, not lean
  • 2 cups bread crumbs, OR make from a shortcut
  • 4 eggs
  • handful fresh parsley, chopped
  • 1 cup Parmesan cheese, grated
  • 1/4 cup tomato sauce, OR make from a shortcut
  • 1 tablespoon Italian seasoning, OR make from a shortcut
  • 2 teaspoons salt
  • 1 teaspoon black pepper

To Serve

  • tomato sauce, OR make from a shortcut

Instructions
 

  • I grind meat I purchase so I know the fat content and freshness of the meat. For this recipe I cut it nearly in half for a first test and used pork shoulder which is the perfect amount of fat.
  • In a very large bowl, mix all Meatball ingredients together by hand but don't over work it.
  • Form into ping pong size balls with your hands as evenly and smooth as possible, for dinner meatballs shape into larger ones. I made dinner size meatballs, this is 12 from just half the meat mixture. Place meatballs on rack of broiler pan or wire rack, evenly apart but not touching.
  • You may have as many as 60-70 party size meatballs if just making those.
  • Preheat your oven to 180 C (350 F).
  • Bake for about 25 minutes or until well browned and fully cooked for the party size meatballs, large dinner size meatballs may take 30 minutes or more.
  • If freezing, allow meatballs to cool to room temp, bag in single layers then freeze.

For Serving as Appetizers

  • Place the meatballs, just cooked, thawed if frozen, amount is up to you, in your slow cooker, top that with the amount of pasta sauce to cover them and mixed in, and heat on Low setting until good and hot. Serve.

For Serving Dinner Meatballs

  • Use as needed for Spaghetti & Meatball type dishes. If using frozen, just thaw out first then use as needed.

Notes

Figure about 500 Baht/2 1/2 kilos of beef. Source it locally and you may get it for less. Figure about 150 Baht for the Parmesan cheese. For 30 servings of party size, this is about 63 cents per serving. Use pork and cost is much less.
Shortcuts: Bread Crumbs, Tomato Sauce, Italian Seasoning.
Variants: 1. Use pork instead of beef or a combination of the two. 2. Use a 4 cheese blend instead of the Parmesan.
Used in Recipe Listed on this Site:
 
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,INGREDIENTS,MEATBALLS