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Archive through September 29, 2007

Reality TVClubHouse Discussions: General Discussions ARCHIVES: Jan ~ Apr 2009: Cooking Corner: "From Scratch": Archive through September 29, 2007 users admin

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Karen
Member

09-07-2004

Friday, August 31, 2007 - 12:52 am   Edit Post Move Post Delete Post View Post Send Karen a private message Print Post    
I've started paying attention to the labels on the stuff I buy. Trying to cut out all the pre-packaged crap that I buy for convenience, knowing full well I can do it healthier, and cheaper, at home.

If anyone else is tired of paying $2 a pop for those little packets of taco seasoning, I went looking today for a homemade version. Here is pretty much the real deal, minus the additives. Any well-stocked spice rack should be able to whip this up in no time. I made the recipe x4 tonight, to keep the remainder in a container in the cupboard.

* 1 tablespoon chili powder
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1/4 teaspoon crushed red pepper flakes
* 1/4 teaspoon dried oregano
* 1/2 teaspoon paprika
* 1 1/2 teaspoons ground cumin
* 1 teaspoon sea salt
* 1 teaspoon black pepper
* 1/2 teaspoon cornstarch

Add +/- 2T to cooked meat with approx. 3/4c water and simmer until thickened.


I grew up in a "from scratch" home and have sadly let myself slip now that I'm on my own. Anyone else insist on doing it from start to finish? Any good recipies?

Y2krazy
Member

09-17-2002

Friday, August 31, 2007 - 6:02 am   Edit Post Move Post Delete Post View Post Send Y2krazy a private message Print Post    
I love to cook from scratch, Karen. I have at least a few good recipes. I'm at work right now, so I'll post one when I get home. I have one for a "Bisquik" or "Teabisk" syle mix. You can make bisquits, pancakes, dumplings....all kinds of stuff from this mix.

I'll be back.

Texannie
Member

07-16-2001

Friday, August 31, 2007 - 6:52 am   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
I definitely think 'pure' is better, but where in the world are you buying your taco seasoning that it is $2???!!! my store has it for 3 for 99 cents!!

Vee
Member

02-23-2004

Friday, August 31, 2007 - 7:00 am   Edit Post Move Post Delete Post View Post Send Vee a private message Print Post    
My store sells them 3/99 cents, too, Karen, but I have just written down your recipe because yours doesn't include any sugar. Perfect!

Karen
Member

09-07-2004

Friday, August 31, 2007 - 10:15 am   Edit Post Move Post Delete Post View Post Send Karen a private message Print Post    
A buck ninety-nine at Safeway. :-(

I have a fantastic pancake batter, Y2krazy. The thought of eating a pancakes from mix turns my stomach. I make the most excellent buttermilk waffles, too.

Does anyone have a good creamy caesar dressing?

Lumbele
Member

07-12-2002

Friday, August 31, 2007 - 12:33 pm   Edit Post Move Post Delete Post View Post Send Lumbele a private message Print Post    
Annie and Vee, our groceries are always more expensive than south of the border. That CD$1.99 would be US$1.88 (oh geesh, it really is almost at par right now).

Karen, I generally cook from scratch, but I am not quite sure what exactly you are looking for - scratch replacements for prepared bought stuff or scratch cooking in general.

Karen
Member

09-07-2004

Friday, August 31, 2007 - 12:40 pm   Edit Post Move Post Delete Post View Post Send Karen a private message Print Post    
Not really looking for anything in particular, Lum... just wondering how many others actually take the time to make, for example, BBQ sauce at home, instead of buy a bottle of bullseye.

We had friends come for dinner a few weeks back and I served lamb gyros. Our company was baffled that I'd made the tzatziki myself.

How many people actually have beaters to lick when the cookies are done? When was the last time you smelled bread from your own oven? That sort of thing.

Teachmichigan
Member

07-22-2001

Friday, August 31, 2007 - 2:37 pm   Edit Post Move Post Delete Post View Post Send Teachmichigan a private message Print Post    
Use Mexican oregano in that recipe (and a bit of cumin) and you'll love it even more! :-)

Prisonerno6
Member

08-31-2002

Friday, August 31, 2007 - 3:19 pm   Edit Post Move Post Delete Post View Post Send Prisonerno6 a private message Print Post    
I have chili sauce simmering on the stove right now, made from tomatoes and peppers I grew myself (but bought the onions form a local farm).

Texannie
Member

07-16-2001

Friday, August 31, 2007 - 3:51 pm   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
Bulleye? you haven't lived till you tried Stubbs!
i go half and half..somethings i make from scratch, so things not

Landi
Member

07-29-2002

Friday, August 31, 2007 - 4:22 pm   Edit Post Move Post Delete Post View Post Send Landi a private message Print Post    
i agree annie! we love stubbs! i make the best ribs with stubbs rubs!

Teachmichigan
Member

07-22-2001

Friday, August 31, 2007 - 7:22 pm   Edit Post Move Post Delete Post View Post Send Teachmichigan a private message Print Post    
I just put in an order for romas at our local farm market so next weekend I'll be making spaghetti sauce! WOOHOO! Last year I couldn't find any farms w/large quantities of romas, so I was thrilled to be able to put some up this year! (I always make it "from scratch" but romas from the store in the middle of winter just aren't as good.)

Also got serranos for some pico de gallo for this weekend! Does anyone know if you can freeze pico??

Prisonerno6
Member

08-31-2002

Saturday, September 01, 2007 - 12:32 pm   Edit Post Move Post Delete Post View Post Send Prisonerno6 a private message Print Post    
I would think it would get watery if you froze it. Pico de gallo is supposed to be served fresh. In the winter, I make it with vine-ripened tomatoes, which are better than the insipid pale romas you get. At least they're red...

Teachmichigan
Member

07-22-2001

Saturday, September 01, 2007 - 4:45 pm   Edit Post Move Post Delete Post View Post Send Teachmichigan a private message Print Post    
That was my suspicion, Prisoner, but I love it so much, I was just hoping. :-)

Serate
Member

08-21-2001

Sunday, September 02, 2007 - 8:19 am   Edit Post Move Post Delete Post View Post Send Serate a private message Print Post    
um maybe if you listed the recipe we'd have a better idea if it would freeze or not. *HINT HINT*

Teachmichigan
Member

07-22-2001

Sunday, September 02, 2007 - 7:01 pm   Edit Post Move Post Delete Post View Post Send Teachmichigan a private message Print Post    
1/2 doz. tomatoes, chopped
3 jalapenos, chopped
2 serranos, chopped (seeded if you don't like spicy)
1 red onion chopped
juice of 2 fresh limes
1 bunch fresh cilantro, chopped
1/2 tsp. salt
1-2 garlic cloves, minced
dash of olive oil

Serate
Member

08-21-2001

Sunday, September 02, 2007 - 7:45 pm   Edit Post Move Post Delete Post View Post Send Serate a private message Print Post    
THANKS Teach. I love pico de gallo but when I went to search for a recipe there were just too many.

Teachmichigan
Member

07-22-2001

Sunday, September 02, 2007 - 8:15 pm   Edit Post Move Post Delete Post View Post Send Teachmichigan a private message Print Post    
No problem. I made a tomatillo salsa today that was wonderful, too.

1 lb. tomatillos, husked and quartered
1/2 of 1 large onion, chunked
1/2 cup water
2 cloves garlic, chopped
1 tsp. salt
1 serrano pepper chopped, with seeds

Put in blender and puree until chunky.

In heavy skillet, simmer 15-20 minutes until thickened.

Put in bowl and cool to room temp.

Add 1/2 cup chopped cilantro, juice of one lime and a dash more salt. Chill.

If anything, this could use a bit more kick - but it makes a nice contrast to the pico. :-)

Y2krazy
Member

09-17-2002

Sunday, September 09, 2007 - 11:17 am   Edit Post Move Post Delete Post View Post Send Y2krazy a private message Print Post    
Here's a quick and easy fall soup.

Squash Soup

1 bag frozen diced butternut squash, diced
1 carton salt reduced chicken or vegetable broth
1/4 c brown sugar
1-2 tsp pumpkin pie spice (or mix allspice, nutmeg and cinnamon in equal parts)

Dump broth and squash in large heavy saucepan or dutch oven.
Heat over medium heat. Simmer for 20-30 minutes.
Add other ingredients. Include a little salt and pepper, too.

Blend until quite smooth. (I use a stick blender)

Serve with warm, crusty bread.

Y2krazy
Member

09-17-2002

Monday, September 10, 2007 - 6:34 pm   Edit Post Move Post Delete Post View Post Send Y2krazy a private message Print Post    
From the General Discussions section....dinner..
I made Lemon Chicken...this is how I did it.

1 lb./ 500 g boneless chicken, cut in chunks
1 green pepper, seeded and cut in chunks
4 green onions trimmed and cut 1/2 in/5 cm.
1 can mushrooms, drained or 10 or 12 fresh mushrooms, sliced
1 tbsp/15 ml chopped garlic, or 3 or 4 cloves, smashed
1/4 c/50 ml slivered almonds or chopped cashews
20 or so grape tomatoes.

1/4 c/50 ml lemon juice
1/2 c/100 ml water
2 tbsp/30 ml cornstarch
2 or 3 drops yellow food colouring
1 tbsp/15 ml honey

Brown chicken in large deep frying pan (in a little oil)
Add pepper, onion, mushrooms, garlic, almonds, tomatoes.
Continue cooking for 3 or 4 minutes.

Mix juice, water, food colouring, cornstarch and honey in a small bowl until smooth.

Pour into pan and stir.

Continue cooking 4 or 5 minutes.

Serve over hot rice.


YUM!

Prisonerno6
Member

08-31-2002

Tuesday, September 11, 2007 - 6:38 am   Edit Post Move Post Delete Post View Post Send Prisonerno6 a private message Print Post    
Hot Pepper Jam

6 medium (or about 3-4 large) bell peppers of different colors (green, red, purple, yellow)
6 jalapeno peppers
6 cayenne peppers
2 c. cider vinegar
4 c. sugar
1 package no/low sugar pectin

Seed the bell peppers and jalapeno peppers, and cut all peppers into chunks. Toss in the food processor and pulse to chop them up. In a medium sauce pan, add the chopped peppers and vinegar. Mix the powdered pectin and 1/4 c. sugar together, and then add to the vinegar and peppers. Stir well. Bring to a boil and add the rest of the sugar. Bring to a boil again, stirring constantly, and when it continues to boil as you stir, boil hard for one minute. Remove from heat and can according to package directions.

Makes 6-7 pints.

For Ginger Pepper Jam, chop up about a half cup of crystallized ginger and add with the peppers and vinegar.

If this is too tart for your taste, you can reduce the vinegar to 1 1/2 c. and add 1/2 c. of water.

Karen
Member

09-07-2004

Tuesday, September 11, 2007 - 3:13 pm   Edit Post Move Post Delete Post View Post Send Karen a private message Print Post    
Mmmm... thanks, Prisoner!!

Sunshyne4u
Member

06-17-2003

Saturday, September 29, 2007 - 1:07 am   Edit Post Move Post Delete Post View Post Send Sunshyne4u a private message Print Post    
I make everything FROM SCRATCH due to Chemical sensitivities and allergies to preservatives

It always has amazed me how people buy Sweet and Sour sauce instead of making it themselves fresh

Vinegar Brown sugar Soy sauce ketchup some cornstarch to thicken. about 3/4 cup of water but sometimes more depending on my Approximations LOL

all ingredients can be adjusted to taste as it is thickening

I use about two tblsp of everything except the Soya which I use ONE.

If I am making Sweet n Sour pineapple Pork, I will pour the Juice from the Pineapple into the pan too

yum

Sunshyne4u
Member

06-17-2003

Saturday, September 29, 2007 - 1:11 am   Edit Post Move Post Delete Post View Post Send Sunshyne4u a private message Print Post    
hmmm any you guys like spicy Healthy Popcorn??


I make something I jokingly call "Louise's Special Spice" which I've given away at christmas. I have found the perfect combination of herbs and spices which can be used on anything from Chicken to be used on Popcorn

My friend's husband LOVED it

I will try to make it and MEASURE amounts this time LOL

It has cayenne as well as types of curry in it along with lots of other stuff.

It is so much healthier to eat Popcorn coated with Olive Oil instead of butter. after mixing in Oil, dust liberally with some spices.

IF you are just trying it out maybe a garlic salt with a touch of Cayenne would tickle your fancy..

((I;m getting the munchies now LOL))

Sunshyne4u
Member

06-17-2003

Saturday, September 29, 2007 - 1:21 am   Edit Post Move Post Delete Post View Post Send Sunshyne4u a private message Print Post    
Kids love to make this one. NOTICE NO EGGS/ dairy!! good for allergies

Wacky Cake

1 1/2 cup Flour 1 tsp soda
1 cup sugar 1/4 tsp salt
1 tsp Bking Powder 3 tbls cocoa

Mix above ingredients and then make three holes.

in one hole put 1 tsp vanilla, in the second hole put in 5 tbls oil, in the last hole put 1 tsp vinegar.

Pour 1 cup warm water and mix. Bake at 375-400