Homemade Salsa. Arby's horsey sauce recipe. Make Your Own Salad Dressing. Making your own salad dressings at home is one of those skills that's super easy and delicious. This time of year is an excellent time to start eating more greens in your diet, so here's three easy salad dressing recipes to help spruce up your veggies. We're going to make: homemade ranch dressing, cilantro lime vinaigrette, and our own homemade honey mustard dressing. Keep in mind that you can add any herbs or spices you prefer. Ranch Dressing makes around 4 cups (twice as much as pictured) Needed: 3/4 cup mayo, 3/4 cup greek yogurt, 1 tablespoon olive oil, 1-2 tablespoons lemon juice, 1 cup buttermilk, a handful of chopped green onions or chives, 1 tablespoon minced garlic, salt and pepper to taste. Mix all ingredients together and drizzle on your favorite salad.
Cilantro Lime Vinaigrette makes around 2 cups Needed: 6 ounces olive oil, 3-4 tablespoons chopped cilantro, juice from 1 lime Homemade Honey Mustard makes a little less than 2 cups. How To Make Butter In Under 5 Minutes! Home » Recipes » How To Make Butter In Under 5 Minutes! That’s right! You can make butter in under 5 minutes. When I first researched making butter, I truly thought the butter would be A) hard to make and B) taste terrible. Both of these hypotheses were incorrect. This recipe is truly easy and the quality of butter is really unlike any I’ve tasted. Also, check out this easy recipe for homemade honey butter! Ingredients 16 ounces of heavy cream, chilled 1/2 teaspoon salt Directions Pour cream and salt into bowl of stand mixer and mix on high.
Soon it will deflate and start to look like scrambled eggs. Keep beating a few more seconds. Once buttermilk forms, remove bowl from stand mixer and fill bowl with cold, running water. The Easiest Way to Make Homemade Mayonnaise | Umami Girl. Mayo has its detractors, and I count some close friends among them (if a tad begrudgingly). Where store-bought mayo is concerned, the naysayers have a point. Most supermarket brands, while acceptably tasty, are made with soybean oil. Soybean oil is a great choice if your lifelong dream is to directly modify your own genes but you don’t have the money for a fancy procedure.
(Oh, stop, I know.) Then there’s the purportedly virtuous canola mayo, which is typically just as processed as soybean oil and has the additional benefit of tasting like an inexplicably sweetened and especially vivid childhood nightmare. Why oh WHY is it sweet? Homemade mayonnaise, though, is a different thing entirely. About six months ago, Mark Bittman forever altered my home mayonization process. I first learned about using the food processor to make homemade mayonnaise from Mark Bittman. Method 1. 2. Gluten Free Homemade Nutella Recipe. Just the week before last, my favorite food writer from the LA Times came up with a brilliant recipe for homemade Nutella. I haven’t had Nutella since I was a student traveling in Europe decades ago with a EuroRail pass, sleeping in youth hostels.
Back then we used to eat the chocolate stuff for breakfast. These days, I find the real thing a little too sweet for my taste. So I was happy to see Amy’s Scattergood’s Homemade Nutella recipe in the Los Angeles Times –what a great idea! And the perfect starting point for a version of my own. Chocolate Hazelnut Spread printer friendly Makes 1½ cups My chocolate hazelnut spread had a consistency that was a bit stickier or gummier than peanut butter. We’re off to baseball practice. . ↑ back to top. Homemade "Mrs.Butterworth's" Syrup. I used the recipe for Homemade "Maple" Syrup to give me inspiration for a syrup that we like a little more then the pure stuff. OMG was it good! Enjoy! Homemade "Mrs. Butterworth's" Syrup Ingredients: 1 cup firmly packed brown sugar 3/4 cup water 1 tsp cornstarch 1/4 tsp rum flavoring 1 tsp vanilla extract pinch of salt Put the brown sugar & salt into a medium saucepan.
Stir or whisk constantly over medium-high heat, until the mixture comes to a boil. Remove the saucepan from the heat, and let the syrup cool completely. July is National Ice Cream Month—oh yeah! Vanilla Extract. January 2, 2010 | Print | E-mail | Filed under vanilla I’m sure you’ve probably seen this everywhere by now, but since it was part of mine and hubby’s homemade Christmas gift baskets this year, I couldn’t post about it until now or I would have spoiled the surprise! When I first learned how easy it is to make your own vanilla extract though, I was so excited.
It’s much cheaper than buying it in the store! And since I was about three months away from Christmas at the time, I knew they would make perfect gifts as well. Here’s what you’ll need: Vodka (any type will do – I used Skyy)1 vanilla bean per 1/3 cup vodkaLidded glass bottles First, grab your favorite type of vanilla beans. Split each vanilla bean lengthwise with a knife or with scissors. Drop the vanilla beans into the bottles.
Leave a Reply. The best pie crust you’ve ever made. I don’t want you to get all freaked out about making your own pie crust. You can do this. We can totally do this, together. In fact, you’re going to be super surprised at your mad pie skillz after making a crust or two. This is seriously the best pie crust you’ll ever make. Flaky, buttery, melt-in-your-mouth. Whip this out as a party trick at any old holiday get-together and you’ll be the talk of the town. Too many clichés in one paragraph? Probably. Ingredients for Pie Crust 2 tbl. white vinegar4 cups flour1 3/4 cup shortening2 tsp salt Here’s how it all goes down: Cut ingredients with pastry blender until coarse. mix 1/2 cup ice water, 1 TBL white vinegar, 1 egg drizzle ice mixture into flour until dough comes together but isn’t sticky or dry. roll out. makes 2 pie crusts or 1 complete pie with a top.
I never said I was Martha, but my pies don’t end up looking completely terrible either. Bake at 475 for 5-8 min for just the crust, or follow baking directions for Pie! P.s. Have fun! Allison. Homemade Marshmallows. 1. Line a rimmed baking sheet -- choose one with a rim that is 1 inch high -- with parchment paper and dust the paper generously with potato starch or cornstarch. Have a candy thermometer at hand. 2. Put 1/3 cup of the water, 1 1/4 cups of the sugar and the corn syrup in a medium saucepan over medium heat. Bring the mixture to a boil, stirring until the sugar dissolves. 3. 4. 5. 6. 7. 8.
SERVING: Put the marshmallows out and let everyone nibble as they wish. STORING: Keep the marshmallows in a cool, dry place; don't cover them closely. How To Make Butter In Under 5 Minutes. Homemade Hot Sauce. I am a serious hot sauce fanatic. I put it on almost everything, so much so that my girls think I've burned off all my "tastebugs". At any given time I'd guess that I have ten kinds in the house. Some, like Tiger Sauce, are for more specific purposes while the others are various types and flavors to accessorize certain types of food. If I had to pick one to use for the rest of my life it would probably be Melinda's XXX Chipotle. It's great stuff! It occurred to me last night that it's strange that I haven't ever made my own sauce.
My favorite sauces are those that add flavor and heat without overpowering the food with a vinegar taste. Let's get on with it. Ingredients1/2 cup Dried de Arbol chiles, ground with a mortar and pestle1/2 cup Dried Pasilla (negro) chiles, ground with a mortar and pestle12 oz Red wine vinegar (I used Star brand)2 cups Water3 Tbsp Garlic salt1/2 cup Dark brown sugar1/4 tsp Ground tarragon1/4 tsp Ground ginger1/4 tsp Cinnamon Boil the water and add it to the bowl. Make Your Own Vanilla Extract: Day 1. I have yet another DIY food project for you today: homemade vanilla extract! I have to credit my friend Emily for turning me on to this one; I just started a few jars yesterday and in a month or so, fingers crossed, should have knock-your-socks off super-aromatic extract.
Around us, the best price I can get vanilla beans for is about $1/bean, which up until recently I thought was a fairly good deal. Those are the kind that come, somewhat shriveled, as two to a little glass test tube. As it turns out, there’s a company called Vanilla Products USA thatsells packages of bulk vanilla beans for quite a steal. The process to making extract is easy, and there’s a thread on eGullet if you want to read about people’s experiments. Already turning a light amber. Update on how the project turned out is here. Here’s the info: Vanilla Products USA eBay Store eGullet thread on making your own vanilla extract Enjoy!
Like this: Like Loading... Chef Tom Cooks !» Copycat Bisquick Mix. Nutella Buttercream. Do you ever have one of those days when everything goes wrong? That was my day on Saturday. Cliff, Kelly and I had a long day of blogging planned. Right before we began, the sky turned pitch black and it poured rain. Great picture-taking weather. Then halfway through the first recipe I got a call from the president of my company. It is days like that when I just want to make a batch of nutella buttercream frosting and do some frosting shots while watching a Jersey Shore marathon. Here is what you'll need. Beat the butter until smooth Add the nutella Add the powdered sugar Add enough milk to reach the desired consistency What could be better than chocolate cupcakes topped with nutella? Go here for our chocolate cupcake recipe. Ingredients ½ cup butter, room temperature 1 cup Nutella 1 cup powdered sugar 1-2 Tablespoons milk Directions Beat butter until smooth. Source: 52 Kitchen Adventures.
Peppermint Marshmallows. Earlier this week I mentioned that I am not a fan of Martha Stewart. And here I am with another Martha Stewart recipe! I saw these marshmallows on pinterest and decided that I NEEDED to make them this Christmas. Then, I realized that it was a Martha Stewart recipe. I knew right away that mine would never look as good as Martha’s.
After I made these marshmallows I thought, now what? Here is what you'll need. Disolve the gelatin in water Combine the water, sugar, and corn syrup and bring to a boil Wait for it to come to 260 degrees Add the heated gelatin mixture to the sugar mixture and whisk Evidently we were not very diligent with our picture taking. Pretend I didn't already use this picture. Give as gifts or save for yourself!! Ingredients Vegetable-oil cooking spray 2 cups sugar 1 tablespoon light corn syrup 4 packages (1/4 ounce each) unflavored gelatin 3/4 teaspoon peppermint extract 4 tablespoons meringue powder 4 tablespoons water 2 teaspoons red food coloring powdered sugar. Cream Cheese Frosting. I’m not going to try to avoid the question on this one, I’ll just start with the honest truth: I’ve made ONE traditional cake from scratch.
Once. That’s it. It was some time ago, and I don’t remember it being that amazing. Boxed mixes, my friends, is about as far as it gets when it comes to me making cakes. But what alternatives do you have to canned frosting? Once you’ve made your own, you’ll never go back. I had some Red Velvet Cake Mix just begging to be used. The ingredients are simple: cream cheese, butter, powdered sugar, and vanilla extract. Make sure that your cream cheese and butter are nice and soft.
Beat those two together until they are well-mixed. Then beat in the vanilla and powdered sugar. Now you’re talking. Isn’t it just gorgeous? If you plan to do any fancy decorations with the frosting (though my decorations do not even come close to fancy!!) 1 8 oz package cream cheese, softened 1/2 cup butter, softened 1 teaspoon vanilla extract 3 cups powdered sugar.
Homemade Taco Seasoning. Most everyday cooks like me have used convenience items like packets of taco seasoning. Quick, easy, tasty, done. But, you’ve probably been here: everyone wants tacos for dinner and you don’t have a packet of seasoning on hand. What’s a home cook to do? Make your own! It’s easy, economical, and extremely customizable to your tastes. This recipe can be tweaked to your specific tastes. Gather around a few spices and grab a few measuring spoons. Add all of the spices and seasonings into a bowl. Mix it all together, and store it in an airtight container if you are not using it immediately. The flour in the mix helps the spices form a sauce of sorts when you are making the tacos. 1 tablespoon chili powder 1/4 teaspoon garlic powder 1/4 teaspoon red pepper flakes 1/4 teaspoon dried oregano 1/2 teaspoon paprika 1 1/2 teaspoons ground cumin 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 tablespoon all-purpose flour Combine all ingredients in a bowl and mix well.
Grandma Carol’s Spaghetti Sauce. This is the only ground beef spaghetti sauce recipe I will probably ever make. In my opinion, it is absolutely the best! I was raised with it, and my children will be raised with it too. Family recipes hold a very special place in my heart, and have a big stronghold on my tastes! This sauce is very good right away, but I think it tastes even better the next day.
When I make it, I always hope there are leftovers that I can enjoy the next day for lunch! Spaghetti sauce is so easy to put together, and tastes so much better than anything you can buy from the grocery store. Do you have 30 minutes? Begin by browning the ground beef. Add the sauce, sugar, and spices and give it a good stir. Bring it to a bubble, then turn it down and let it simmer with the lid off for at least 15 minutes. While it’s simmering, cook your pasta according to the package directions.
Grandma Carol’s Spaghetti Sauce 1 pound ground beef 2 15 oz cans of tomato sauce 1 tablespoon brown sugar 2 teaspoons dried oregano. Chele’s Guacamole. Pantry Recipes: Homemade Maple Syrup. Texas Barbecue Sauce. 32 New Things: Make Cheese. Sweetened Whipped Cream. Guacamole. Honey Butter. Pizza Sauce. Strawberry Freezer Jam. Kansas City Barbecue Sauce. Tzatziki. Roasted Red Pepper Hummus. Arugula and Asiago Pesto. Homemade Barbeque Sauce.