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.

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.

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.

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.

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.

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?

Sorry, I just saw your post regarding my soup recipe. Yes a batch made up is the same as a can of soup. I usually make mine first, b4 I start the rest of the recipe, so it can thicken as it sits to make it the consistancy you need. You also may need to tweak the amout of mix/water ratio for the consistancy.

Bumping this for melsb.

Hope this helps you.
There are tons of recipes here for all kinds of cooking from scratch ideas!

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Nothing is as important as passion. No matter what you want to do with your life, be passionate.
Jon Bon Jovi

THis is my FIL's. I LOVE it, I froze a couple batches this fall, as well as canned one (without the meat). I copied it from my email - so the ingredients are out of order. Just make sure you read it all before you dive into it (or pm me with questions)

Spaghetti Sauce Using Ground Beef and Italian Sausage

2 tbsp. olive oil
2 tbsp. basil
3 1/2 lbs. ground beef
2 tbsp. oregano
2 c. chopped onions
3 tbsp. dried parsley or
6 cloves garlic, minced
1/2 bunch fresh
6 to 7 lbs. tomatoes, skinned, and cut up
1 tsp. pepper
1/2 tbsp. Italian seasoning
24 to 36 oz. tomato paste
1 to 1 1/4 lbs. hot Italian sausage links
2 tbsp. salt
2 tbsp. brown sugar

Sauté hot Italian sausage until browned. Set aside to cool. Sauté
ground beef and drain excess fat. Add tomatoes, onions and garlic.
Stir well. Add salt, sugar and herbs. Add tomato paste and stir in.
The amount used will determine the thickness and color of the sauce.

Add cooked hot sausage links cut into 1/2 inch pieces. Simmer two to
three hours, stirring frequently. Add water if necessary. Where
possible, use fresh herbs in place of dried. Makes about 7 quarts.

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