Please post all your recipes for anything you make from scratch like cream of what ever soups,Packet mixes,Dressings,Stuffings.

Anything you can make from scratch that comes out of a can,box ect.

Thanks everyone!

15 saltines,finely crushed
2 c minced parsley flakes, crushed
1/2 c instant minced onion
2 Tbs dry dill weed
1/4 c onion salt
1/4 c garlic salt
1/4 c onion powder
1/4 c garlic powder


powder the crackers in food processor.
Add parsley, minced onions, and dill weed.
pulse again til powdered.
Put in a bowl and stir in onion salt, garlic salt, onion powder, and garlic powder.
Put into container.

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1 Tbs flour
1 tsp chili powder
1 tsp paprika
3/4 tsp salt
3/4 tsp minced onions
3/4 tsp cumin
1/4 tsp cayenne pepper
1/4 tsp garlic powder
1/4 tsp sugar
1/8 tsp ground oregano


Mix all.


to cook ,brown meat and drain grease add about 2/3 c water and simmer about 8 min.

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1 tsp cream of tartar
1/2 tsp baking soda
1/2 tsp cornstarch

Mix and keep in fridge...obviously you can double or triple.

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Taco Seasoning-I like this stuff better than the store bought.

1/4 cup unbleached all-purpose flour
1/2 cup dried onion flakes
1 teaspoon dried minced garlic
1 cup chili powder
2 teaspoons dried oregano
2 teaspoons ground cumin
4 teaspoons salt

In a jar with a tight fitting lid, combine flour, onion flakes, garlic, chili powder, oregano, cumin, and salt. Close lid securely, and shake well to mix contents. About four tablespoons equals one store bought package.

Add to cooked meat plus 1/3 cup water.

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2 c breadcrumbs
1 tsp salt
1 1/2 tsp parsley flakes
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp sugar
1/4 tsp oregano

Just mix all.

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Homemade Cream-Style Soup Mix ***I got this one from allrecipes.com. I have not tried it yet, since I am out of powdered milk, but I will be making up a batch soon.

2 cups instant nonfat dry milk powder
10 tablespoons cornstarch
1/2 cup mashed potato flakes
1/4 cup chicken bouillon granules
2 tablespoons dried vegetable flakes
1 teaspoon onion powder
1/2 teaspoon dried marjoram
1/4 teaspoon garlic powder
1/8 teaspoon white pepper

In a food processor or blender, combine all the ingredients; cover and process until vegetable flakes are finely chopped. Store in an airtight container in a cool dry place for up to 1 year.

Editor's Note: Use as a substitute for half a 10-3/4-ounce can of condensed cream of chicken, mushroom or celery soup. For half of a can of soup, in a microwave-safe dish, whisk together 2/3 cup water and 3 tablespoons soup mix. Microwave, uncovered, on high for 2 to 2-1/2 minutes, whisking occasionally.
For mushroom soup, add 1/4 to 1/2 cup sauteed sliced mushrooms.
For celery soup, add 1/8 teaspoon celery salt or one sauteed sliced or chopped celery rib.

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House Seasoning **Got this one from Food Network. It is a Paula Deen (cant believe she didnt put butter in it!!), she basically uses it for everything. I have used it per her recipe for Southern Fried Chicken.

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

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6 oz tomato paste
3 c water
2 tsp cayenne pepper
1-1/2 Tbs chili powder
2-1/2 tsp salt
2 tsp cornstarch
2 tsp distilled white vinegar
1 Tbs minced dried onions
2 Tbs canned jalapeno slices

Mix tomato paste with the water in a saucepan over med heat,stir til smooth.
Add cayenne pepper,chili powder, salt cornstarch,vinegar,dried onion and stir.
Mince jalapeno slices,add them to the mixture.
Heat to boiling.
Continue to stir about 3 minutes and remove from heat.
Let cool,then refrigerate.

makes about 3 cups
will last about 2 months in fridge!

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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.

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