Archive for the ‘INGREDIENTS’ Category
Homemade Labneh (think Sour Cream)
This is a Middle Eastern item made from strained yogurt. That's it! With strained plain full fat yogurt, you can make several items, and the item I am going to concentrate on is soft labneh which is basically sour cream. I have it from a good friend that has made this and it is a very close to sour cream. As my friend states "Can't have Mexican night without sour cream." I made this on 6 June 2017, and soft labneh is very close to sour cream, it is excellent and will be my Go-To recipe for sour cream. This makes about 800 g (28 oz) of sour cream.
Equipment
- Cheesecloth
Ingredients
- 8 containers plain yogurt, 135 gram (4¾ oz) each
- pinch salt, optional
Instructions
- For the yogurt, use plain, unflavored, full fat yogurt, NOT Greek yogurt. I used 2 packages of 4 containers each of Dutchie Original Yogurt, each container is 135 grams, so in total I used 1,072 grams of yogurt.
- Line a sieve with 2-3 layers of cheesecloth. Place the sieve on a large bowl. Add the salt, if using, to the yogurt and stir until smooth. Pour into the prepared sieve.
- Gather the edges of the cheesecloth together, twist and tie securely with string or a plastic clip and hang it above a bowl or let it just in the sieve. Cover the top of the bowl & sieve with plastic wrap.
- Place this into the fridge to allow the whey to drain out. How long you let it drain will determine what particular style of labneh you are making.
For Soft Labneh (think Sour Cream)
- Strain for 8-14 hours. This would provide a soft type of labneh with a consistency to that of Sour Cream. Check the consistency and taste during the time stated and make note of the time for future times you make this. When the consistency is good, remove from the fridge and place all the labneh in an airtight container and store in the fridge for up to a week. Use in place of sour cream in recipes.
For Firmer Labneh
- Strain for 24-48 hours will result in a Cream Cheese like consistency. Remove from the fridge and place all the labneh in an airtight container and store in the fridge for up to a week. This sounds like it would be good on a sandwich.
For Yogurt Cheese
- Strain for 48-72 hours will result in Yogurt Cheese, which is normally rolled into small balls, coated with herbs or spices and stored in olive oil. Store in the fridge for several weeks. These sound like they would make great appetizers.
For Greek-style Yogurt
- Strain for 3-4 hours will result in a Greek-style of yogurt. Store in an airtight container in the fridge for up to a week, use in recipes calling for Greek yogurt.
Notes
Used in Recipes Listed on this Site:
- Chicken Liver Stroganoff.
- Creamy French Dressing.
- Creamy Cucumber Salad, made it, GO-TO recipe.
- Cottage Cheese Chicken Enchiladas, made it, GO-TO recipe.
- Cream Cheese Chicken Enchiladas.
- Sheet Pan Shrimp Fajitas.
- Shchavel Borscht (Sorrel Soup).
- Mushrooms in Sour Cream Sauce, made it, GO-TO recipe.
- Buffet Layered Salad.
- Herbed Zucchini Casserole, made it, GO-TO recipe.
- Creamy Beef Gravy, made it, GO-TO recipe.
- Hamburger Helper Shortcuts, made it, GO-TO recipe.
- Best Chicken Enchiladas, made it, GO-TO recipe.
- Cream Cheese Frosting, made it, GO-TO recipe.
- Chicken & Stuffing Casserole.
- Tater Tot Casserole, made it, GO-TO recipe.
- Quick Quesadillas, made it, GO-TO recipe.
- Meatballs & Gravy III, made it, GO-TO recipe.
- Creamed Corn Cornbread, made it, GO-TO recipe.
- Pear Pie, made it, GO-TO recipe.
- Swiss, Ham & Noodle Casserole.
- Noodles Romanoff, made it, GO-TO recipe.
- Cucumber Radish Salad, made it, GO-TO recipe.
- Russian Mushroom Julienne.
- Creamy Ham & Egg Casserole.
- Sausage Stroganoff.
- Russian Red Radish Salad.
- Chicken Ritz Casserole.
- Aush (Afghani Chili) (Slow Cooker).
- Ground Beef Stroganoff, made it, GO-TO recipe.
- Brian's Ranch Dressing.
- Indian Butter Chicken.
- Sinfully Delicious Chicken Casserole, made it, GO-TO recipe.
- Chicken Paprikash.
- Olive Cheese Bread.
- Dill Pickle Bread.
- Mexican Deviled Eggs.
- Hungarian Gulyás.
- Ultra Creamy Mac & Cheese (Slow Cooker), made it, GO-TO recipe.
- Fruited Salad Mold.
- Chicken Casserole (Slow Cooker).
- Fancy Chicken Salad, made it, GO-TO recipe.
- Macaroni Frank Salad Bowl.
Perfect Hard Boiled Chicken Eggs
Yep, as easy as this sounds, I thought I would add this. This is the only method I use and it works every time. This applies to chicken eggs only, not duck or quail, links for those are listed in the Notes section.
Ingredients
- chicken eggs, older eggs are better, room temp
Instructions
- The amount of eggs is up to you but I normally make batches of 6, 9, 10, and 12 hard boiled eggs at a time, the main thing is a single layer in the pot.
- Place room temperature eggs in a pot and cover with cold water to about 1 inch above the eggs. Place on high heat and when the water starts to boil, jiggling the eggs around, also called a rolling boil, turn off the heat, leave on the same burner, and cover for 13 minutes without lifting the lid.
- At the 13 minute mark, drain the water then put the pot under the tap (on the edge of the sink so it can drain, or in the sink) and turn on the tap and let it run for about 5 minutes to cool the eggs.
- Now turn off the water and let the eggs sit in the water for about 15-20 minutes, drain, peel under running water. Showing 6 eggs ready for a chicken salad.
- Showing no green inside around the yolks. This is right after they were cooled and peeled under running water. If you refrigerate the eggs in the shell, you may have green when you peel them.
Notes
Eggs are low cost, 5 Baht per egg.
Shortcuts: Perfect Hard Boiled Quail Eggs, Perfect Hard Boiled Duck Eggs.
Used in Recipes Listed on this Site:
- Avocado Deviled Eggs, made it, GO-TO recipe.
- Elegant Eggs.
- Luncheon Crab Bake.
- Bologna, Ham, or Chicken Salad, made it, GO-TO recipe.
- Smoky Hard Boiled Eggs, made it, GO-TO recipe.
- Tuna Egg Salad Sandwiches, made it, GO-TO recipe.
- Layered Vegetable Salad.
- Club Mushroom Casserole.
- Sardine & Sliced Egg Sandwich, made it, GO-TO recipe.
- Russian Style Crab Salad (Крабовый Салат), made it, GO-TO recipe.
- Hard Boiled Eggs in Thai Curry.
- Mediterranean Egg Salad II, made it.
- Mediterranean Egg Salad I.
- Japanese Egg Sandwich.
- Quick Fridge Pickled Beets & Eggs.
- Yellow Pickled Eggs.
- Basic Pickled Eggs, made it, GO-TO recipe.
- Son-in-Law Eggs (Khai Luk Khoei), made it.
- Scotch Eggs.
- Creamed Eggs on Toast, made it.
- Egg Salad III, made it, GO-TO recipe.
- Egg Salad II.
- Egg Salad I, made it, GO-TO recipe.
- Green Mango Salad.
- Chicken Salad II.
- Chicken Salad I, made it, GO-TO recipe.
- Pea & Pasta Salad II.
- Pea Salad, made it, GO-TO recipe.
- Tuna Casserole II.
- Chinese Five Spice Chicken, made it, GO-TO recipe.
- Macaroni Salad, made it, GO-TO recipe.
- Egg Salad with Capers & Dill, made it.
- Pickle Deviled Eggs, made it, GO-TO recipe.
- Deviled Eggs with Pickled Shrimp.
- Horseradish Deviled Eggs, made it, GO-TO recipe.
- Deviled Eggs, made it, several varieties listed.
- Egg Salad on Saltines, made it, GO-TO recipe.
- Chinese Tea Eggs (Marbled Eggs), made it, GO-TO recipe.
- Soy Sauce Eggs, made it, GO-TO recipe.
- Avocado Egg Salad Sandwich.
- Mushroom & Egg Salad, made it, GO-TO recipe.
- Curried Egg Salad Sandwich.
- Bacon, Egg & Swiss Salad.
- Chicken Olivye (Chicken Potato Salad), made it, GO-TO recipe.
- Club Salad.
- Sardine Salad Sandwich, made it, GO-TO recipe.
- Cheater Deviled Eggs, made it, GO-TO recipe.
- Egg & Mustard Crackers, made it, GO-TO recipe.
- Easiest Deviled Eggs, Ever! made it, GO-TO recipe.
- Mayak Gyeran (Korean Marinated Eggs).
- Tuna Salad Deviled Eggs.
- Asian Rice Noodle Soup, made it, GO-TO recipe.
- Egg & Onion Open Faced Sandwiches.
- Crab Stuffed Deviled Eggs, made it, GO-TO recipe.
- Italian Deviled Eggs.
- Egg Lettuce and Tomato Sandwich (ELT), made it, GO-TO recipe.
- Herbal Eggs, made it, GO-TO recipe.
- Soba Noodle Soup.
- Creamy Ham & Egg Casserole.
- Egg Butter (Munavoi), made it, GO-TO recipe.
- Hard Cooked Eggs with Mustard.
- Eggs Goldenrod.
- Deviled Egg Pasta Salad, made it, GO-TO recipe.
- Chicken Macaroni Salad, made it, GO-TO recipe.
- Mexican Deviled Eggs.
- Burmese Egg Curry.
- Chef's Salad Deluxe.
- Chipped Beef & Egg Patties.
Vanilla Pudding Mix
This is a shortcut to make vanilla pudding, this is not an instant mix, however. This makes about 5 small boxes of the 'instant mix'.
Ingredients
- 1 cup sugar
- 3/4 cup corn starch
- 3/4 cup milk powder
- 1/2 teaspoon salt
Instructions
- Mix everything together and store in a airtight container. Use 1/2 cup of the mix plus 1 1/2 teaspoons of vanilla extract for each small box called for in a recipe.
- To make a batch of pudding, combine 2 cups of milk, 1/2 cup of the pudding mix, and 1 1/2 teaspoons of vanilla extract in a medium saucepan over high heat, whisking constantly. Bring to a boil, and then immediately reduce the heat to a simmer and continue whisking until the mixture thickens and coats the back of a spoon (about 3 to 5 minutes). Pour into serving bowls and allow to cool then refrigerate until served.
Notes
Low cost.
Adapted from an internet recipe.
Basic Chicken Stock
This recipe is assuming you are using a raw chicken carcass and wing tips.
Ingredients
- 1 chicken carcass, wing tips, neck, feet included
- celery, chopped large plus tops
- carrot, chopped large
- onion, chopped large
- fresh parsley
- black peppercorns, to taste
- salt, to taste, up to you
Instructions
- Chop the chicken carcass into about 2-3 inch pieces.
- In a large stock pot, heat a splash of olive oil, then add the carcass pieces, neck, feet, cook to just brown them, this brings out some flavor.
- When the carcass pieces are browned, add some celery, carrot, onion to the pot as well as a some black peppercorns, and a pinch of salt. Add water to the pot to cover the chicken and vegetables by about 2 inches. Set to a simmer.
- Simmer for 4-6 hours, skimming off any foam at the top. Add water as needed to keep it above the chicken.
- Remove the bones and vegetable pieces and discard, and pour this through a strainer lined with cheesecloth to remove any solids.
- Pour the liquid into jars, let cool to room temp, and you can store this for up to 3 days. Use as needed in other recipes.
Notes
Low cost.
Variant, use the bones, and skin from the picky eaters, and add to a pot, omit the browning part and just follow the rest of the recipe.
Been making this for many years.
Cool Whip Frosting
I remember my Mom making this and using on sponge cake from what I can remember. I have a shortcut for making stabilized whip cream which will have the consistency of Cool Whip but will taste like whipped cream, bonus. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 box instant pudding mix, dry, OR make from a shortcut
- 1/4 cup powdered sugar
- 1 cup milk
- 1 package Cool Whip, 8 ounce package, OR make from a shortcut
Instructions
- Add the dry pudding mix, powdered sugar, and milk to a mixing bowl. Blend on low speed until blended. Let mixture stand for 3 minutes, then fold in defrosted Cool Whip.
- Frost the cake of your choice and keep refrigerated.
Notes
Shortcuts: Homemade Cool Whip, Chocolate Pudding Mix.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Homemade Cool Whip
This is a stabilized whipped cream that holds up like Cool Whip but tastes like whipped cream, and looks like whipped cream.
Ingredients
- 1/4 cup cold water
- 1 teaspoon unflavored gelatin
- 1/2 teaspoon cream of tartar
- 1 3/4 cups whipping cream
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Pour the water into a small saucepan. Sprinkle the gelatin over the water, and let it sit for 2-3 minutes. Place the pan over medium low heat and stir until gelatin dissolves. Remove from heat and let cool completely.
- Once the gelatin mixture has cooled, place 1 tablespoon of the whipping cream and the cream of tartar in a small ziplock bag. Seal the bag and shake it until cream of tartar has dissolved completely and there are no lumps. If there are lumps, use your fingers to work them out.
- Pour the cream of tartar mixture into a large bowl (the bowl of your mixer if using a stand mixer) along with the rest of the whipping cream and the sugar.
- Beat with a hand mixer or the whisk attachment on a stand mixer on medium speed for about 2 minutes. Once mixture begins to slightly thicken, slowly pour in the gelatin-water while continually mixing. Add the vanilla. Continue to mix until the cream is thick and smooth.
- Be sure not to over-mix during the whisking process. Do not try for stiff peaks, you will just end up with a curdled mess. Once the cream is thick enough to spread, stop whisking. It will still look soft, but that is okay. Store in the fridge until used in your other recipe.
Notes
Used in Recipes Listed on this Site:
Pineapple Sunshine Cake,
Cool Whip Frosting,
Chocolate Peanut Butter Pie. Adapted from an internet recipe.
Pineapple Sunshine Cake,
Cool Whip Frosting,
Chocolate Peanut Butter Pie. Adapted from an internet recipe.
Self-Rising Flour
I have never seen self rising flour for sale here, so for recipes that call for it, here you go.
Ingredients
- 128 grams all purpose flour, 1 cup if no scale
- ½ teaspoon salt
- 1½ teaspoons baking powder
Instructions
- Whisk everything together in a bowl, now you have 1 cup of self rising flour.
Notes
Used in Recipe Listed on this Site:
The Beery Batter
Sounds like a good batter for fish.
Ingredients
- 2 cups all purpose flour
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons cayenne pepper
- 2 teaspoons garlic powder
- 2 1/2 cups beer
Instructions
- Mix the dry ingredients together, whisk in the beer, batter is ready to use.
Notes
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Homemade Yellow Cake Mix
Yellow Cake Mix, a standard when I was growing up, came in a box, added a few ingredients, bake, and you have a cake. Where I live, the city does have this boxed mix at a premium price as well. This is the base mix recipe.
Ingredients
- 2¼ cups all purpose flour
- 1½ cups sugar
- 3½ teaspoons baking powder
- 1 teaspoon salt
Instructions
- Whisk all ingredients together and store in an airtight container for up to one month, or use right away to make a yellow cake.
- This mix equals 1 box of store bought mix which will make two 8 inch rounds or one 9x13 pan.
- Use in any recipe that calls for a box of yellow cake mix.
Notes
Low cost.
Used in Recipes Listed on this Site:
- Peach Dump Cake II.
- Red Velvet Cake, made it, GO-TO recipe.
- Pineapple Upside Down Cake, made it, GO-TO recipe.
- Homemade Yellow Cake, made it, GO-TO recipe.
- Chocolate Chip Cookie Cake, made it, GO-TO recipe.
- Peach Dump Cake I, made it, GO-TO recipe.
- Cake Batter Milkshake, made it, GO-TO recipe.
- Pig Pickin' Cake, made it, GO-TO recipe.
- Dream Cake, made it, GO-TO recipe.
- Orange Juice Cake, made it, GO-TO recipe.
- Any Flavor Cake, made it, GO-TO recipe.
- Cherry Dessert Cake.
- Chocolate Chip Cookie Cake, made it, GO-TO recipe.
Italian Seasoning
This is a shortcut to make your Italian seasoning instead of buying the ready made in the small bottles for a huge price.
Ingredients
- 2 tablespoons dried basil
- 2 tablespoons dried organo
- 2 tablespoons dried rosemary
- 2 tablespoons dried marjoram
- 2 tablespoons dried thyme
Instructions
- Add everything to a small container, mix, and store tightly sealed until needed. Use as you would the premade seasoning.
Notes
Used in Recipes Listed on this Site:
- Spam Pie, made it, GO-TO recipe.
- Chicken Alphabet Soup, made it, GO-TO recipe.
- Meatball Vegetable Soup, made it, GO-TO recipe.
- Hamburger Helper Shortcuts, made it, GO-TO recipe.
- Italian Chicken Bean Soup (Slow Cooker).
- Beef Alphabet Soup.
- Fusilli with Meat Sauce, made it, GO-TO recipe.
- String Cheese Manicotti, made it, GO-TO recipe.
- Meatball Mostaccioli, made it, GO-TO recipe.
- Easy Stuffed Shells, made it, GO-TO recipe.
- Sausage Breakfast Casserole.
- Ham & Rice Casserole, made it, GO-TO recipe.
- Eggplant Parmesan, made it, GO-TO recipe.
- One Pot Pasta with Chicken.
- Giant Meatball II.
- Catalina Dressing, made it, GO-TO recipe.
- Broken Meatball Spaghetti, made it, GO-TO recipe.
- Crockpot Shredded Chicken.
- Brian's Egg Frittata aka Egg Pizza, made it, GO-TO recipe.
- Italian Pasta Salad.
- Ham, Egg & Cheese Breakfast Pizza.
- Easy Pasta Sauce.
- Crock Pot Bowtie Casserole.
