Cooking from Scratch Recipes~Can soups,Boxed Items,Soups mixes,Gravy's,~ - Page 9

MistyLuvsKendall · **T.G.I. Friday's Soy Dressing**

1/3 Cup Peanut Oil
1/3 Cup Cider Vinegar
1/3 Cup Water
2 Tbsp. Soy sauce
2 Tbsp. Green Onion stems
1 Tbsp. Honey
1/2 Tsp. Prepared hot mustard
Combine all ingredients in a jar with a tight−fitting lid;
shake the jar vigorously to combine ingredients thoroughly.
Keep refrigerated and covered to use within a few weeks.
Shake before using.

This information came from ecookbooks.net.

MistyLuvsKendall · **Teriyaki Sauce**

1 cup soy sauce
5 Tablespoons ketchup
1 cup sugar
1/3 cup cornstarch dissolved in 1/3 cup water
1 cup sake or dry sherry
3 Tablespoons apple juice
one pinch black pepper
Combine all ingredients in a saucepan, except cornstarch mixture.
Cook for 10 minutes over medium heat. Gradually stir in dissolved
cornstarch solution until mixed well. Continue cooking until thickened.
Stir well before serving.

This information came from ecookbooks.net.

MistyLuvsKendall · **Vanilla Extract**

2 vanilla beans (cut in half lengthwise and then chopped)
1/2 cup brandy
1/4 cup water
Combine the ingredients in a 1/2 pint mason jar and set
aside to steep for at least 3 days.
This information came from ecookbooks.net.

MistyLuvsKendall · **Worcestershire Sauce**

1 Tablespoon Olive oil
6 Ounce Peeled fresh horseradish chopped
2 Medium White onions; chopped
3 Tablespoon Minced jalapeno pepper
3 Tablespoon Minced garlic
1 Teaspoon Coarsely ground black pepper
2 Cups Water
4 Cup Distilled white vinegar
1 Cup Molasses
2 Cup Dark corn syrup
1 Ounce Chopped anchovy fillets, drained
12 Whole cloves
1 Tablespoon Salt
1 Lemon; peeled
In a medium saucepan, heat oil over medium heat and add horseradish, onions,
pepper and garlic. Saute until translucent, 5 to 8 minutes. Add all other
ingredients. Bring to a boil. Turn heat down, and simmer 1 hour.
Strain through a double thickness of cheesecloth and store in a wooden cask,
if possible. This is best if allowed to mature about a month before using.

This information came from ecookbooks.net.

MistyLuvsKendall · **A1 Sauce**

1/2 Cup Orange Juice
1/2 Cup Raisins
1/4 Cup Soy Sauce
1/4 Cup White Vinegar
2 Tbsp Dijon mustard
1 Tbsp Bottled Grated Orange Peel
2 Tbsp Heinz Ketchup
2 Tbsp Heinz Chili Sauce
1. Bring to a boil for 2 minutes stirring.
2. Remove from heat. Allow to cool to lukewarm.
3. Put mixture in a blender till it is pureed. Pour in bottle.
4. Cap tightly and refrigerate to use within 90 day

This information came from ecookbooks.net.

lucy · 08-27-2008, 11:07 AM

Quote:

Originally Posted by araefinn

Please note that I got this recipe from sshallenbu. I really hope that she doesnt mind that I post it. She says she makes this all the time and it works great. I have not tried it yet only because I am waiting to get some airtight containers and than I will go shopping for the ingredients I am missing.

Cream Soup-Cream of chicken or cream of mushroom soup.
2C instant nonfat dry milk
3/4C cornstarch
1/4C reduced sodium chicken or beef bouillon
1/2tsp dried crushed thyme
1/2 tsp dried crushed basil
1/4 tsp pepper

Combine all ingredients in blender. Store in airtight container. Use 1/3 C dry mix and 1C water mix together in sauce pan. Cook until thickened. I make mine in the microwave. I mix it up in a bowl, nuke for 1 minute, stir, continue to nuke and stir 1 minute at a time until thickened like reg. soup. I always keep a jar of this stuff in my pantry. I make one batch w/ chicken bouillon for cream of chkn soup and one batch w/ beef bouillon for mushroom soup. This recipe is equivalent to nine cans of soup.

When you make this is it the same as the canned soup when it is concentrated. What I mean is can I use this for recipes that call for 1 can cream of mushroom soup?