If you make it yourself, then you KNOW what's in it! Foodstuffs you can make at home better and cheaper! For homemade remedies and beauty, see my Mama said... cookbook. For household items, see my Don't put THAT in your mouth! cookbook.
Feed the family a substantial, hot breakfast, fast. Keep these in the freezer for inexpensive zap-and-run convenience! Adapt the recipe to your tastes, dietary needs. Try another variety of cream soup, such as cheddar cheese. Sub diced beef or ham for the sausage, cubed potatoes or broccoli for the veggies, tortillas or English muffins for the pita.
Shoarma is so popular in Holland that you might forget it is from the Middle East! When we lived abroad I really missed it and tried to copy the spice mix that you can buy here in the shops. There are many makes and blends in the shops, they all taste different, now try the homemade mix! Note that there is no salt in the mix so do not forget to add with cooking, or if you give this as a gift to mention it. After you have tried this you can always make some changes to suit your own taste.
This recipe came from the February/March 2003 issue of Taste of Home's Light and Tasty. I really have enjoyed this recipe and the ease of preparation. Also, very economical to have on hand. Those small packets of pre-flavored oatmeal do get pricey. 3 points per serving.
This is a delicious all-purpose dry seasoning that is good in spaghetti sauce, chicken and dumplings, in pasta salads, or sprinkled on fresh, ripe sliced tomatoes. It also makes a good Italian Salad Dressing for salads or marinade. Omit salt if you like.
I prefer real buttermilk in recipes to the vinegar-lemon milk substitute. It was frustrating always running out of buttermilk just when I needed it most. I usually quadruple and make a gallon at a time. Once you've made your own, you can save some back to replenish your supply by making more. My husband loves an occasional cold glass of buttermilk on a hot summer day, with a little salt.
Update: A couple of reviewers have reported this did not work for them. Because it is a 'culture based' recipe, it relies on the fresh buttermilk that provides the 'culture' to be fresh enough that the 'culture' is still alive. Once the culture has died, it can no longer feed to create more of itself.
I love buying the Helmans mayonnaise and this tastes just like it. Don't even try to make this on a rainy day or even when it is threatening to rain. It just won't set and you'll end up with a runny mess. You can substitute lemon juice if you don't have white vinegar
If potatoes are on sale, buy a bag and make your own frozen french fries. Prep and cooking times are approximate. The true time will depend, of course, on how many fries you make and how thick you cut them.
Posted in response to a technique request. This creates a crystal clear broth. You can also substitute ground chicken and chicken broth to make a chicken consomme. This recipe is from "On Cooking" by Labensky and Hause. You can add anything you like to it: cooked beef, cooked vegetables, croutons, or use it as a base for soups.
Adopted! Original poster's comments: use it to moisten braised pork dishes or for sauces for any pork dish. It can be used as is or reduced from 4-5 cups to 1-2 cups. You can use other bony cuts, such as ribs, as long as they aren't too fatty and are fairly meaty. Otherwise, add a pound of meat to 1 1/2 pounds clean bones; without meat, the stock will have body but lack flavor.
QDM: I have no idea where I would get pig's feet. It's illegal here to sell them and a butcher giving them away could be charged with some abstruse crime. So, will try to figure something else out for the gelatin...