Ranch style dressing mix

INGREDIENTS:


2 teaspoons salt

2 teaspoons dried minced garlic

8 teaspoons dried minced onion

2 teaspoons freshly ground black pepper

2 teaspoons granulated sugar

2 1/2 teaspoons paprika

2 1/2 teaspoons parsley flakes
DIRECTIONS:

Combine all ingredients. Store in airtight container. To make dressing, combine 1 tablespoon mix with 1 cup mayonnaise and 1 cup buttermilk. Blend well. To make dip, combine 1 tablespoon mix with 1 cup sour cream. Blend well. Refrigerate 1 hour before serving with vegetables.


NUTRITION:

Nutritional data has not been calculated yet. Request nutrition for this recipe.


recipe source:http://www.cdkitchen.com/recipes/recs/10/RanchStyle_Dressing_Mix50560.shtml

Kitchen Bouquet

INGREDIENTS:


1/2 cup brown sugar

2 cups water
DIRECTIONS:

Put brown sugar in a pan on a slow fire and let it burn or parch, slowly stirring all the time. When it turns a dark brown, add water and stir well, and then bottle. Use a few drops at a time to color and thicken gravies and soups


NUTRITION:

11 calories, 0 grams fat, 3 grams carbohydrates, 0 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.

Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

recipe source:http://www.cdkitchen.com/recipes/recs/520/Kitchen_Bouquet46148.shtml

Homemade cooking spray

Homemade Cooking Spray

Avoid the nasty propellants in commercial cooking sprays by making a homemade version!

Ingredients
◦1 part olive oil (or your choice of oil) (I will use grapeseed oil most likely)
◦5 parts water
◦1 misting spray bottle

Instructions
1.Place oil and water into spray bottle.
2.Shake well before use.

source: http://naturesnurtureblog.com/2012/04/03/tiny-tip-tuesday-homemade-cooking-spray/

Homemade taco seasoning

1 tablespoon chili powder
1/2 teaspoon garlic powder
1/2 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

Directions:

Mix all ingredients together in a bowl.
Use as you typically would a packet of taco seasoning.
About 3 tablespoons per 1 lb of ground beef or turkey depending on your taste.
Mulitply the amounts to make this in buld for future meals store in airtight container.

Make your own chili powder

Did you know that today is national Chili day? I am making a pot for us to have later tonight, but when I went to the pantry (after cleaning it :) I found that I was almost out of chili powder. So...I went to work, here is the recipe that I use for making your own!
2 Tablespoons ground cumin
2 teaspoons crushed red pepper
2 teaspoons dried oregano
2 teaspoons garlic powder
... 1 teaspoon ground allspice
1/8 teaspoon ground cloves
Put these ingredients in a blender or food processor and blend until it looks like course powder.
Recipe by Missy Logan
This is a post from facebook by Missy. I am not making chili just so you know. She let me post the recipe on my blog.

Catalina Salad Dressing

Catalina Salad Dressing
Makes about 1 qt.


1 cup ketchup, fruit sweetened if possible (.39, non fruit sweetened price)
1 cup apple cider vinegar (.09)
1 cup light olive oil (1.00) (.26, canola)
1 ½ cups cane juice crystals(.80) (.24. white sugar)
1 t minced garlic
1 T season salt

Combine all ingredients in a blender and mix on medium until everything is completely combined. Store in a quart size canning jar and put in the fridge until ready to use.

Cost of dressing made according to recipe: $2.28 (not using fruit sweetened ketchup)

Cost of dressing using canola oil and white sugar: $0.98

source : http://www.thefamilyhomestead.com/catalinasaladdressing.htm
I found this recipe at Crystals a long time ago and its the best one I have found so far.

Make it homemade

HOMEMADE CREAM SOUP DRY MIX

Using a quart jar, combine and whisk well:

2 cups instant non-fat dry milk mix
3/4 cup cornstarch
1/4 cup chicken bouillon granules
2 tablespoons dried onion flakes
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon ground black pepper

Store in your pantry or a cool, dry place; airtight.

This recipe will yield 3 cups dry mix or 9 cans of creamed soup reconstituted.

TO MAKE THIS SOUP (RECONSTITUTE):
Combine 1/3 cup dry mix and 1 1/4 cups water. Heat over medium heat until thickened.

VARIATIONS:
CREAM OF MUSHROOM SOUP: Add chopped sauteed mushrooms.
CREAM OF CELERY SOUP: Add chopped sauteed celery.
CREAM OF BROCCOLI SOUP: Add chopped sauteed or steamed broccoli florets.


You can also make HOMEMADE DRIED ONION SOUP MIX

HOMEMADE DRIED ONION SOUP MIX #1

1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon Kitchen Bouquet
1 cup dried onion

Whisk onion powder, salt and sugar in small bowl. Drizzle Kitchen Bouquet over mix; stir until this mix is uniformly brown. Add dried onion and continue to mix until uniformly brown - this will take a bit of time.

Transfer to jar with tight-fitting lid. THIS MIX MUST BE STORED IN THE REFRIGERATOR! Stir before each use.

This recipe will yield 1 cup of Onion Soup Mix which is equivalent to two 1/5-ounce envelopes of dried soup mix.



HOMEMADE DRIED ONION SOUP MIX #2

2 cups instant non-fat dry milk
3/4 cup cornstarch
1/4 cup beef bouillon granules
2 tablespoons dried onion flakes
1 teaspoon dried basil leaves

Combine all ingredients, mixing well. Store in an airtight container in your pantry. Stir before each use.

To use (reconstitute) combine 1/3 cup dry mix with 1 1/2 cups water. Cook over medium heat, stirring, until thickened.


HOMEMADE DRIED ONION SOUP MIX #3

3/4 cup instant minced onion
1/3 cup beef-flavored bouillon granules
1 tablespoon PLUS 1 teaspoon onion powder
1/4 teaspoon celery seed, crushed
1/4 teaspoon sugar - optional

Combine all ingredients, mixing well. Store in an airtight container in your pantry. Stir before each use.

Five tablespoons of this mix equals one 1.25-ounce package of store-bought dry soup mix.



While you are at it - we can all use a nice browning sauce - whether it is for gravies or any other recipes. This will also thicken gravies.

HOMEMADE KITCHEN BOUQUET

1/2 cup brown sugar, firmly packed
2 cups water

Place brown sugar in heavy-bottomed saucepan over medium heat and allow it to parch (just about burn)stirring slowly the whole time. When the brown sugar turns a dark brown, add water; stir well.

Store in tightly covered glass jar or bottle. Use as you would Kitchen Bouquet or Gravy Master.

source: http://www.oldfashionedhomecooking.net/2010/01/make-your-own-dry-cream-soup-mix.html

I was really excited to find the Kitchen Bouquet, this is a super cheap and simple recipe. I like to use it when I am making gravy that looks too milky. I had no idea all it was is brown sugar and water. I am going to save my bottle and make a small batch of this to refill it.

Make your own ketchup

In many dishes we prepare tomatoes play a part in them including ketchup. It’s no different in survival or back packing cooking, we need to have tomatoes in most of the foods we like to eat but can tomatoes are not a candidate for long term food storage and too heavy for back packing, however tomato powder is the option.

I came across tomato powder several years ago and it is amazing how good it tastes. I immediately began storing it to replace can sauces and pastes.

Ketchup is something we all have in the refrigerator, but what happens if the grid is down, the stores are closed and you’re out of ketchup? Well, make your own! I’ve played with this recipe for a while and this is dead on for the store bought stuff.

Here’s the recipe:
6 tbs tomato powder (or 6 oz can of paste if you have it)
½ cup white vinegar
¼ cup water for thick ketchup (or add 2 or more tablespoons of water for a thinner ketchup)
¼ cup sugar
1 tsp salt
½ tsp cinnamon
¼ tsp onion powder
¼ tsp garlic powder

Directions:
Combine all ingredients in a bowl and serve.
I know the cinnamon sounds strange but it is the secret ingredient in ketchup.
Add more water to make it as thin as you like.

source: http://livingprepared.blogspot.com/search?updated-max=2011-04-15T18:55:00-04:00&max-results=10

Homemade Italian Dressing

Homemade Italian Dressing
1 C. vegetable oil
1/2 C. cider vinegar
1 Tbsp. sugar
1 tsp. salt
1/2 tsp. oregano
1/4 tsp. crushed chili pepper
1/2 tsp. minced garlic

Mix all ingredients together well. Store in an airtight bottle or jar. Chill several hours before serving. Shake well before serving.

sorce: http://www.copykat.com/2009/05/10/home-made-italian-dressing/

Candy apple jelly

Ingredients
4 cups apple juice
1/2 cup red-hot candies
1 (1.75 ounce) package powdered fruit pectin
4 1/2 cups sugar

Directions
In a large kettle, combine apple juice, candies and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 2 minutes, stirring constantly. Remove from the heat; skim off any foam and undissolved candies. Pour hot liquid into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 5 minutes in a boiling-water bath.
source: http://allrecipes.com/Recipe/Candy-Apple-Jelly/

Pickled Beets

My husband has started eating pickled beets at work and he really loves them. Today he asked how they make them and here is what the guys do.
1 gallon sliced beets
1 gallon clean empty jar
2 c. sugar
2 c. apple cider vinegar
Dissolve the sugar in the vinegar. Put the beets and vinegar mixture into the jar and let the flavors meld for 24 hours in the refrigerator.

I need to find a source for gallon glass jars.

Homemade ricotta cheese~ yes please

http://www.theartofdoingstuff.com/homemade-ricotta-cheesein-30-minutes/


Ingredients
4 cups homogenized milk

1 cup cream (any cream … I used whipping cream)

1 teaspoon Kosher salt

2 Tablespoons Lemon Juice

For easy instructions go to the link provided. I want to make some this week.

Simple 4 ingredient mayo recipe

3/4 c grapeseed oil
1/4 c olive oil
1 egg + 1 egg yolk
2 Tablespoons lemon juice
1/2 t. salt
optional 1 t. dijon mustard if you have it
Blend the eggs, salt and lemon juice and mustard if you are using it, slowly drizzle oils while blending. I use my stick blender in a mason jar, then when its done I just cap it and put it in the fridge or use it.
source: http://www.spain-in-iowa.com/2012/01/how-to-make-homemade-mayonnaise-with-4-simple-ingredients/

If you want to be able to keep the mayo for about two months add 1 T. whey then the oils.

Homemade ketchup

--Homemade Ketchup--
1~6oz can tomato paste
1 Tblsp sugar
1 tsp salt
1/2 cup light corn syrup
1/2 cup white vinegar
1/4 cup water
1/4 tsp onion powder
1/8 tsp garlic powder
Combine all ingredients in pan over med heat, wisk until smooth, when comes to boil, reduce and simmer for 20 minutes, stirring often.Remove pan from heat and cover until cool.
I found this recipe on facebook and wonder what I could use instead of corn syrup? Any ideas.

Grape soda jellly

1 20 oz bottle of Grape Soda

2 cups of Sugar

1 package liquid pectin

Combine sugar and soda in pan on stove. Mix on medium heat until sugar is dissolved. Add pectin. Bring to a boil and stir for 30 seconds.

Ladel into clean, hot jars and process for 5 minutes in a hot water canner.

You can also use Dr. Pepper, Root Beer and Mountain Dew!!!

sourc: http://wildandstubborn.com/?p=41

I know this is not a healthy recipe but I am going to try it. As far as I am concerned Jelly isnt healthy any way you make it.

Homemade french onions

3 large onions, sliced into thin rings
2 cups milk
2 cups all-purpose flour (I use gluten-free)
oil (for frying)
salt
Directions:
1 Soak the onions in the milk for 5 minutes.
2 Heat the oil in a large skillet or deep fryer.
3 Take a handful of onions and run them through the flour with a fork to coat.
4 Fry in batches in the oil, stirring as needed to brown evenly.
5 Drain on paper towels and season to taste.
6 Store in an air-tight container.

Read more: http://www.food.com/recipe/french-fried-onions-44115#ixzz1dLokHxYP

These should sure be cheaper than the one in the can.

Real Spreadable Butter

I like to use real butter because I think it is better for you than spreadable plastic but it doesnt last long and isnt cheap.

Here is how I make real spreadable, good for you butter.

Take 1 lb. of room temperature butter.Whip it with your mixer until fluffy.

Slowly add 1 c. light olive oil or better yet coconut oil, keep whipping.

Then slowly add 1 c. water, keep whipping unitl it is all incorporated.

It will turn white.Spoon your whipped butter into containers. I keep mine in the fridge but you dont have to. If you keep it in the fridge and take it out when you make toast it seems to soften up right away and spread nicely.It makes the butter go much farther and my family loves it.

Fermented Mango Chutney

photo from the web.

3 c. mango (cubed)

1 small onion ( chopped)

1 T. ginger (grated)

1/2 c. fresh mint (chopped)

1 red pepper (chopped)

1/2 bunch cilantro (chopped)

1 small jalapeno (chopped)

~~~~~~~~~~~~~~~~~

2. T. sucanet

2 t. sea salt

1/4 c. whey (fresh)

1/2 c. lime juice mixed with

1/2 c. filtered water

~~~~~~~~~~~~~~~~~

Mix the vegetables together. In a separate bowl mix the liquid and seasonings. Mix the liquid into the vegetables. Mash slightly. You don't need to pound. Place chutney into a mason jar and make sure the liquid goes to the top of the vegetables. Cap and sit on the counter for 2 days to ferment. After the second day you must refrigerate the mixture. This keeps refrigerated up to 2 months.

Homemade mustard recipe

1/2 cup dry mustard*
1/2 cup all purpose flour*
1 teaspoon salt*
1 tablespoon sugar*
1/2 cup white vinegar*
1/2 cup water* 2 eggs*
1/2 teaspoon turmeric (for color)*
1 tablespoon softened margarine
Directions

1. Mix all ingredients EXCEPT MARGARINE in medium sauce pan. Mix thoroughly to dissolve flour as best you can.

2. Place on low heat and stir constantly until mixture thickens and begins sticking to bottom of pan. Mix will be lumpy.

3. Remove from heat and stir in margarine

.4. Use a potato masher or electric mixer (set on slow) to beat mustard until you have a smooth consistency. You may want to add additional margarine to get a thinner, creamier mix.

Makes just under 1 pint.

Note 1: You must stir the mix constantly after heat is applied.
It will thicken very fast. Total cooking time is only 2 or 3 minutes.

Note 2: Be very careful with turmeric; it will stain practically everything it contacts (counter tops, utensils) and is very difficult to remove.

Note 3: For a spicy mustard, add a teaspoon of horseradish.

Note 4: This recipe makes a fairly thick mustard. To make a thinner, creamier mustard, add additional margarine, as noted in step 4 above.

Note 5: You can experiment with additional or less vinegar and sugar to alter sweetness or tartness.

source: http://www.olsouthrecipes.com/mustard.html