That fair, lol. I’m never sure if anyone is going to be interested in my recipes, and my instructions and measurements are kind of chaotic, so I don’t usually type them out unless someone asks. I’ll go through and write it up a little later today!
So I can give you the rough proportions, but I eyeball it at this point.
Take a hearty glug of oil or lard and throw it in the bottom of a ripping hot pan, throw a diced onion in, and your rice. You’re going to want to stir and shake the pot constantly until a few of the grains of raise are golden brown and the rest have turned white. Get them all nice and toasty. Just before that point I throw in a handful or so of finely diced cilantro stems just until they bloom. I have a pitcher of water and tomato consume’ or knorr tomato seasoning at the ready before I throw everything in the pot. So when everything is done I flush the rice with the water and stock powder, I bring that to a light boil and then throw it on the back burner, barely simmering until done. Sometimes I’ll throw some red beans or diced tomatoes, green peppers/whatever chilis I pull out of my garden but thats it. Finish with chopped cilantro. I know that’s kind of chaotic, so let me know if you want me to clarify anything!
I have 11 hens and a rooster. Im getting almost a dozen eggs a day right now, but that’s not usually the case. Those Lil ladies are spoiled. Definitely happy. I built them a chicken jungle gym i keep adding too and they roam around and get fed a ludicrous amount of veggies scraps from the garden.
I’m also usually not the biggest “flan” of sweet desserts. 🙃
But it’s my husband’s favorite, he absolutely goes crazy over it as well. Not to mention, it’s damn easy to make and uses up eggs when we have extra, and my hens are kicking it into top gear right now.
Ingredients: 7 large eggs. 1 bar of cream cheese 1 cup of milk 1 can of sweetened condensed milk 1 can of evaporated milk 1 tablespoon of vanilla extract A square of butcher paper 1 large glass pan or casserole dish Place the butcher paper in the pan as a liner Blend all of the ingredients in a blender or with an immersion blender until frothy and pour it into the pan, trimming large chunks of the butcher paper if you have allot of excess. Throw that in the oven at 350° for 1 hour and 30 minutes.
Allow to cool, flip it and slice. Can be served hot or chilled. I also throw a steel pan with a couple inches of water in the bottom of my oven while it cooks, but that’s optional.
(I use my chickens eggs so if a few are small, I’ll throw an extra 1 or 2 in)
Honestly I picked it up at the thrift store about a decade ago. I don’t really know much about it other than It’s definitely my favorite pot but it can probably use some barkeepers friend. I’ll get a better picture from the side for you. I’m trying to image search it but I’m not having much luck
You can use chicken thighs or beef, for this is took a couple pounds of chuck roast and cubed it. I also tried out a curry paste instead of going from scratch. The brand is Mae ploy. And again my measurements are a bit odd. Ingredients: Cubed beef roughly 2 lbs Mae ploy massaman curry paste about a cup. Lightly roasted peanuts about a cup or so, Oyster sauce 3 large glugs Fish sauce a large pull A pat of tamarind paste about the size of matchbook. A hand full of kafir lime leaves Palm sugar/brown sugar a small palmfull 2 cans of coconut milk Chicken stock 3-4 rough cubed potatoes 2 small onions
Brown the beef in a pan and set aside.
Separate the coconut milk solids or fat off the top of the coconut milk and heat it in a large pot, add the curry paste, stirring constantly until the curry paste starts to come together and dissolve adding more coconut fat/or milk if necessary, break up the tamarind paste with the back of a spoon into the paste/milk mixture. Don’t sweat it if it doesn’t dissolve the whole way yet. Throw the onions in the pot and let them soften slowly adding fish sauce, Oyster sauce, the sugar and the rest of the coconut milk.
Next Add about 3-4 cans of chicken stock, I used a bullion powder so I’m just guessing here. Next throw in potatoes, beef, and lime leaves. bring it to a simmer while you lightly toast some peanuts in a separate pan and throw those in. I cooked it low and slow for about an hr or so or just until all the flavors came together and the beef softened.
Serve it over rice with lime wedges, Cilantro, and crushed peanuts.
Let me know if you want me to clarify anything and enjoy!
I can give you my recipe! Fair warning, measurements are kind of eyeballed but give me a few and I’ll type it up for you!
Congratulations! You’ve just reinvented the electoral college. And that works so brilliantly… /s
Ok, my handwriting in my recipe book is illegible to anyone else, protecting my secrets. But I have a note in there that this is a rip off and this isn’t a “Goblin special.” So, for once I only have to drop a link!
https://playswellwithbutter.com/skillet-chicken-pot-pie-with-biscuits/