I hate it when I am halfway through a recipe only to discover I am out of a key ingredient, like brown sugar. Todays first tip is to check your cupboard to see if you have all the necessary ingredients to make your recipe.....but just in case you don't check*****
MAKE YOUR OWN BROWN SUGAR:
Add a Tablespoon of molasses to one cup of white sugar..Mix together with a fork until thorougly incorporated, and you have instant brown sugar.....
TACO SEASONING MIX:
Make your own taco seasoning mix to control the ingredients for better nutrition.
Prep Time: 10 minutes
1/4 cup instant minced onion
2 Tbsp. chili powder
2 tsp. paprika
2 tsp. crushed dried red pepper flakes
1-1/2 tsp. dried oregano
1/2 tsp. dried marjoram
1 Tbsp. salt
1/4 tsp. pepper
2 Tbsp. cornstarch
1 Tbsp. instant minced garlic
1 tsp. ground cumin
Combine all ingredients in a small bowl and blend thoroughly with wire whisk. Spoon mixture into a tightly closed container and label as "Taco Seasoning Mix". Store in a cool, dry place. Use within 6 months. Makes 6 packages (about 2 Tbsp. each) of mix. 2 Tbsp. equals 1.25-oz. pkg. purchased taco seasoning mix.
To make Taco Filling:
Brown 1 lb. lean ground beef in large skillet over medium heat; drain grease. Add 1/2 cup water and 2 Tbsp. Taco Seasoning Mix. Reduce heat, cover pan, and simmer 10 minutes, stirring occasionally. Makes enough filling for 8 to 10 tacos.
FAJITA SEASONING MIX:
Make your own Fajita seasoning mix.
3 Tbsp. cornstarch
2 Tbsp. chili powder
1 Tbsp. salt
1 Tbsp. paprika
1 Tbsp. sugar
2-1/2 tsp. crushed chicken bouillon cube
1-1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp cayenne pepper
1/4 tsp. crushed red pepper flakes
1/2 tsp. cumin
Combine all of the ingredients in a small bowl. Pour into small glass or plastic container, seal tightly and store in a cool, dry place. Makes the equivalent of 3 packets of commercial or purchased Fajita Seasoning Mix.
CHILI SEASONING MIX:
1 1/8 cups flour
3/4 cup instant minced onion
1/3 cup chili powder
2 Tbsp. ground cumin
2 Tbsp. salt
1 1/2 Tablespoons instant minced garlic
1 Tbsp. crushed hot red pepper flakes
2 tsp. sugar
Mix all ingredients very well. Seperate into 6 equal portions - packaging in aluminum
foil or another airtight package of some type. Label.
To use: Brown one pound of ground beef - drain off excess fat. Sprinkle contents of
one package of the mix over the beef, stirring well. Add one 15 oz. can tomato sauce,
1/4 cup water, and one 15 oz. can undrained kidney beans. Simmer uncovered, for at least
20 minutes, or until the beans are cooked to your liking. Makes 4 servings
ONION SOUP MIX:
3 onion bouillon cubes, crushed
1 beef bouillon cube, crushed
2 tsp. cornstarch
1/3 cup instant onion flakes
2 dashes pepper
Put all ingredients in a small sandwich bag. Seal well and store in cool, dry
To use: Empty package into a pot and gradually stir in 4 cups cold water and
1 Tbsp. butter. Bring to boil, reduce heat and cover. Simmer 20 minutes. Ladle
soup into oven proof bowls, sprinkle with croutons or toasted bread. Then add
one slice provalone cheese. Briefly put bowls under a broiler to melt cheese.
Serve. Makes 4 1-cup servings.
Mix one package onion soup mix with 2 cups sour cream. Chill before serving
2 Tablespoons Cream Of Tartar Powder
1 Tablespoon Baking Soda
1 Tablespoon Cornstarch
Sift ingredients together and store in small container with tight-fitting lid.
One teaspoon of this equals 1 teaspoon of commercial baking powder.
1 teaspoon gelatin
2 teaspoons cold water
3 tablespoons boiling water
1/2 cup ice water
1/2 cup nonfat dry milk
3 tablespoons sugar
3 tablespoons oil
Chill a small mixing bowl. Soften gelatin with 2 teaspoons cold water,
then add boiling water, stirring until gelatin is completely dissolved.
Cool until tepid. Place ice water and nonfat dry milk in the chilled
bowl. Beat at high speed until mixture forms stiff peaks. Add sugar,
still beating, then oil and gelatin. Place in freezer about 15 minutes
then transfer to refrigerator until ready for use. Stir before using
to retain creamy texture. Makes 2 cups
2 cups light cream
2 Tbsp buttermilk
Combine cream with buttermilk in hot, clean glass jar with a lid.
Cover tightly and shake gently to thoroughly mix.
Let stand in a warm place till thickened (24-48 hours). Store, covered in refrigerator. Stir before serving. Use within three weeks.
8 med. potatoes, cooked and peeled
4 rounded tbsp. flour
1 tsp. salt
Finely shred or use ricer while potatoes are hot. Stir in flour, salt, and pepper. Heat 1/4" oil in heavy pan. Form into small balls and drop into oil. Fry till slightly golden.
Drain on paper towels, then freeze. To Use: bake in single layer on baking sheet at 400F till crispy
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