Thai Tea

 

INGREDIENTS

  

Thai Tea Base

• ▢¾ cup Thai tea leaves (buy Thai tea leaves online), see note 1
• ▢4 cups hot off-the-boil water
• ▢¼ cup sugar
• ▢⅛ teaspoon salt

Thai Iced Tea - Thai Style (for 1 glass)

• ▢¾ cup Thai tea base, from above
• ▢1½ Tablespoons sweetened condensed milk, or to taste
• ▢A pint glass packed full of ice
• ▢2-3 Tablespoons evaporated milk

Thai Iced Tea - American Style (for 1 glass)

• ▢¾ cup Thai tea base
• ▢1 Tablespoon sugar, see note 2
• ▢a pint glass packed full of ice
• ▢3-4 Tablespoons half and half, (~12% cream)

Korean beef

Sauce

1/4 soy

1/4 brown sugar

2 teaspoon sesame oil

1/4 t black pepper

Cook rice

 To a pan add:

4 garlic

1 teaspoon ginger

5 green onions chopped, save some

1 1/4 pound beef , until no longer pink

1/2 teaspoon sesame oil

cook 5-7 minutes

add sauce to meat , cook 2-3 minutes

serve over rice, add green onions and sesame seeds

Meat, Bean and Cheese Green Burritos (freezer)

Heat in skillet: 

Fat Free Refried Beans (can)

Diced green chilis (can)

Browned ground meat (chicken, beef, or turkey)

Add taco seasoning

Cheese or cheese sauce

Roll burritos and freeze extras

Soups in a Jar

Italian Barley Soup

1 cup pearled barley

1/2 cup sundried tomatoes (dry)

• 1 tablespoon dried chopped onions
• 1 tablespoon dried minced garlic
• 2 tablespoons dried basil
• 1 tablespoon dried oregano
• 1 tablespoon dried parsley flakes
• 1 any flavor bouillon cube (or 1 Tbs)

Instructions for cooking the Italian Barley Soup from mix:

to a saucepan: add all ingredients, cover with four cups of water and a 14-ounce can of diced tomatoes.

Bring to a boil over high heat, reduce heat to low, and simmer until the barley is tender, about 20 minutes. 

Serve topped with grated Parmesan. 

Split Pea  - slow cooker high 4 hours or low 6-8 hours

• 2 cups split green peas
• 1/2 teaspoon celery seed
• 1 tablespoon dried chopped onions
• 1 tablespoon dried minced garlic
• 1 bay leaf
• 1 chicken bouillon cube

Instructions for cooking the Split Pea Soup from mix: Add ingredients to a saucepan and cover with four cups of water. Bring to a boil over high heat, reduce heat to low, and simmer until the peas are tender, about an hour. Remove and discard the bay leaf. 

Blend until smooth.

Stir in one cup of chopped ham before serving. (or cooked bacon)

coconut curry - slow cooker low 6-8 hours

• 2/3 cup orange lentils
• 2/3 cup green lentils
• 1 tablespoon curry powder
• 1 tablespoon dried chopped onions
• 1 tablespoon dried minced garlic
• 2 any flavor bouillon cubes
• 1 small dried chile pepper
• Instructions for cooking the Coconut Curry Soup from mix: Add all ingredients to a saucepan and cover with four cups of water and one 14-ounce can of full fat coconut milk. 
• Bring to a boil over high heat, reduce heat to low, and simmer until the lentils are tender, about an hour.
•  Remove and discard the chile pepper before serving.

• 1/3 cup pinto Beans
• 1/3 cup green peas
• 1/3 cup black beans
• 1/3 cup great northern beans
• 1/3 cup kidney beans
• 1 teaspoon dry mustard
• 1 teaspoon paprika
• 1 tablespoons dried chopped onions
• 1 tablespoon dried garlic powder
• 1 tablespoon oregano
• 1 bay leaf
• 1 small dried chile pepper (optional)
• 1 teaspoon rosemary
• 1 veggie bouillon cubes
• Instructions for cooking the Five Bean Soup from mix: Remove wrapper from bouillon cube and add it, plus all remaining ingredients, plus five cups of water and one 14 ounce can of diced tomatoes to a saucepan. Bring to a boil over high heat, reduce heat to low, and simmer until the beans are tender and the soup is thick, about 90 minutes, adding more water as necessary to soften the beans. Remove and discard chile pepper and bay leaf before serving. Season to taste.
• or slow cooker low 8 hours, add water as necessary.

chicken Noodle soup

• 1 tablespoon dried chopped onions
• 1 tablespoon dried minced garlic
• 1 bay leaf
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/2 teaspoon celery seed
• 1 chicken bouillon cube - or one Tbs 
• 
  
• Instructions for cooking the Chicken Noodle Soup from mix: Heat 1 tablespoon oil in a saucepan over medium-high heat. Sauté one diced carrot and one diced stalk of celery until just tender, about 5 minutes. Unwrap the bouillon cube from the soup mix, and then add it, plus all remaining ingredients to the saucepan. Add in 3 cups of water. Bring to a boil, reduce heat, and simmer until the noodles are cooked through, about 10 minutes. Stir in 2 cups chopped cooked chicken before serving. Season to taste.

DIY Pudding Mix

Homemade Pudding Mix

Make your own substitute for the store-bought boxes of pudding mix with this simple make ahead powdered mix that can be adapted for different flavors. Each cup of pudding mix will yield about 4 servings of cooked pudding of about a 1/2 cup size. This recipe makes 3 cups of mix.

Prep Time5minutes mins

Cook Time3minutes mins

Course: Sweets

Cuisine: American

Keyword: Pantry Mix

 

Author: Beverly

INGREDIENTS:

• 2 cups Dry Milk Powder
• 1 cup + 2 Tbl White Sugar
• ⅔ cup Cornstarch
• ¼ tsp Salt

INSTRUCTIONS:

• Combine the dry milk powder, sugar, cornstarch, and salt. Store in a covered container. This will yield 3 cups of mix.
• To make a batch of pudding: Place one cup of the mix in a small saucepan. Slowly add 2 cups boiling water, stirring as you add the water. Then cook on the stove over medium heat for 3 to 5 minutes, stirring constantly, until the mixture is thickened.
• To make vanilla pudding: Stir in 1 tablespoon of butter and 1 teaspoon of vanilla at the end of the cooking time once the mixture has thickened. Then put in the refrigerator to cool.
• To make chocolate pudding: Add 2 tablespoons of cocoa powder to the cup of dry mix before cooking. Stir in 1 tablespoon of butter and a ½ teaspoon of vanilla at the end of the cooking time once the mixture has thickened. Then put in the refrigerator to cool.

NOTES:

More ideas:

For Butterscotch Pudding  Use brown sugar in the place of white sugar when making the original mix.

For Lemon Pudding  Add 1 Tbl of lemon juice, 1 tsp of lemon zest, and 1 Tbl of butter at the end of the cooking time.

For Richer Flavored Pudding:  Use 1 cup boiling water and 1 cup warmed milk

For Chocolate Pie Filling:  Use 1-1/2 cups of the Mix with 3 Tbl of Cocoa Powder. Add 3 cups of boiling water and cook.  Add 1-1/2 Tbl of butter and 1 tsp of vanilla at the end of the cooking time.

For Dairy Free/Vegan Pudding:  You could try using powdered soy milk or coconut milk powder instead of the dry milk powder in the base mixture.  Use a plant-based margarine option instead of butter and use a little extra vanilla extract than called for in the other recipes.

For a half size batch of pudding:  Use ½ cup of the mix with 1 cup of boiling water. If making a chocolate version, add 1 Tbl of cocoa powder. Add a ½ Tbl of butter and 1/2 tsp of vanilla at the end of the cooking time (or ¼ tsp of vanilla if making a chocolate version).

For a larger batch of mix:  I have revised my original recipe so that it’s now a slightly smaller size. If you would like to make my original larger version use 3 cups milk powder, 1-3/4 cups white sugar, 1 cup cornstarch, and ½ tsp salt. This yields 4 cups of mix.

Caramel Puffcorn - Popcorn

20 C puff corn (Chester's brand, available at Walmart)
1½ C firmly packed brown sugar
1 C butter
½ C light corn syrup
1 tsp salt
1 Tbsp vanilla extract
1 tsp baking soda

1. Heat oven to 200°F

2. Place puff corn into large roasting pan; set aside.
3. Combine brown sugar, butter, corn syrup and salt in 3-quart saucepan. Cook over medium heat, stirring occasionally, 8-10 minutes or until mixture comes to a full boil. Continue cooking, stirring occasionally, 5 minutes.

4. Remove from heat; stir in vanilla and baking soda. Carefully pour hot syrup mixture over puff corn in pan; stir until well coated.

5. Bake, stirring every 15 minutes, 1 hour or until caramel corn is crisp. Immediately place caramel corn onto waxed paper. Cool completely. Break into bite-sized pieces. Store in tightly covered container.

Saltine Toffee

Ingredients

• 40 saltine crackers
• 1 cup butter
• 1 dark brown sugar
• 2 cups semi-sweet chocolate chips
• 3⁄4 cup nuts of your choice, chopped

Directions

Preheat the oven to 400ºF (205ºC)

Prepare a sheet pan by lining it with parchment paper or waxed paper.

1. In a single layer, line the cookie sheet with saltine crackers.
2. In a heavy-bottomed saucepan combine the sugar and butter. Bring to a boil and boil for 3 minutes.
3. Immediately pour toffee over the saltines. Using a rubber spatula, spread toffee evenly over the crackers.
4. Bake for 4-6 minutes. Remove from oven and sprinkle chocolate chips on the top.
5. Let sit for 5 minutes allowing the chocolate chips to melt, then spread the melted chocolate over toffee. Sprinkle with chopped nuts if using.
6. Let it cool completely and break into pieces.
7. Store in an air-tight container.

https://www.scratchpantry.com/recipes/saltine-toffee