Money Saving Recipes-2peas transferred.

All the recipes from that thread removing all the chatter


msbee

taco seasoning. thicken with 2 tsp cornstarch and 2/3 water. use 2-3 tsp per lb of hamburger.

"A mixture of spices that approximates what you might buy in a package. Depending on how spicy you and your family like your dishes, use as little or as much as you want."
INGREDIENTS:
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
DIRECTIONS:
1. In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.
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mommy2cole

CREAM SOUP SUBSTITUTE


2 c. nonfat dried milk
3/4 c. cornstarch
1/4 c. chicken or beef bouillon particles
2 tbsp. dried minced onion
1 tsp. thyme
1 tsp. basil
1/2 tsp. pepper

Mix ingredients together and store in a covered container. Use as a substitute for creamed soups in casserole recipes.

To use: Mix 1 1/4 cups cold water with 1/3 cup of the mix in a small saucepan. Add 1 teaspoon butter. Cook until thickened and substitute for one 15-ounce can of cream soup.

This recipe makes enough mix to substitute for 10 cans of cream soup.
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rachag03

I love to make my own salad dressing...I don't have exact measurments as I lost the scrap of paper it was written on, but you basically just put in as much of these as you like...

lemon juice
dijon or grainy mustard
maple syrup
minced garlic

mix all together then add olive oil and mix again.

Very yummy, no artificial junk, and very easy!
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APeaCalledLiz

make your own yogurt is easy and inexpensive.

What you need:
Crock Pot(not a tiny one)
1/2 gallon whole milk
1/2 cup yogurt with live active cultures(I use my own now but used Stoneyfield Farms for my first batch)
A lap blanket or large fluffy towel

Dump milk into crock pot and heat on low for 2 hours( a little more a little less won't hurt). After 2 hours turn off crock pot and let sit with lid on for 3 hours. After three hours, in a seperate bowl mix 1/2 cup of yogurt with 2 cups of warm milk from crock pot, then dump into crock pot and mix thoroughly. Put lid back on crockpot and wrap entire thing with lap blanket or fuzzy towel, the idea here is to keep the milk warmish to allow the bacteria(ie live active cultures) to grow. Let sit for 8 hours or overnight and voila yogurt!
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Rainy_Day_Woman

Honey Poppy Seed Dressing



1/2 1/2cup cup(125 mL) (125 mL) plain Balkan-style yogurt
2 tbsp liquid honey 2 2tbsp tbsp(25 mL) (25 mL) liquid honey
4 tsp lemon juice 4 4tsp tsp(18 mL) (18 mL) lemon juice
1 tsp poppy seeds 1 1tsp tsp(5 mL) (5 mL) poppy seeds
1 tsp Dijon mustard 1 1tsp tsp(5 mL) (5 mL) Dijon mustard
1/4 tsp sweet paprika 1/4 1/4tsp tsp(1 mL) (1 mL) sweet paprika
Pinch salt Pinch Pinchsalt

Preparation:

In small bowl, whisk together yogurt, honey, lemon juice, poppy seeds, mustard, paprika and salt until smooth.
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Balsamic Candied Pecans
Ingredients:
1 cup pecan halves
1/4 cup brown sugar
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar

Directions:
-Line a baking sheet with parchment or wax paper and set near stovetop.
-Using a rubber spatula, stir together sugar, oil and vinegar in a medium sized skillet set over medium heat until sugar melts and mixture begins to bubble, about three minutes.
-Add pecans and stir to coat. Continue cooking five to six minutes until pecans are toasted and evenly coated with syrup.
-Immediately turn out onto prepared baking sheet and use two forks to separate.
-Allow to cool completely.
-If not serving immediately, cooled nuts can be stored in an airtight container for one month.
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loridg

Fajita Seasoning
1 1/2 teaspoonCumin; ground
1/2 teaspoonOregano; dried, crushed
1/4 teaspoonSalt
1/4 teaspoonRed pepper; ground
1/4 teaspoonBlack pepper; ground
1/8 teaspoonGarlic powder
1/8 teaspoonOnion powder

Edited to add - mix all in a small bowl. I usually cook all the ingredients for the fajitas and add this at the end and mix well
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nanaterry

Easy Pizza Crust (like in the package to just water)

2 Cups Flour
1 Tbsp Baking Powder
1/4 tsp Salt
2/3 Cup Water (I usually end up putting more water in it)
1 Tbsp Cooking Oil

Mix together, kneed a little bit, spread into greased pan, top, 400 oven for 18-20 min.
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Cornbread (like Jiffy Mix)

2/3 Cup Flour
1/2 Cup Yellow Corn Meal
3 Tbsp Sugar
1 Tbsp Baking Powder
1/4 tsp Salt
2 Tbsp Vegetable Oil
1 egg
1/3 Cup Milk (I use more milk to make it thinner)

Mix dry, then wet ingred. 400 oven for 15-20 min.
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ButterflyMomma

Onion Soup Mix
2 1/2 Tbsp. dried minced onion (sometimes called onion flakes)
4 tsp. beef bouillon powder (I try to use msg free bouillon powder)
1 tsp. onion powder
1/8 tsp. salt
1/8 tsp. ground black pepper

Also, I have a recipe for Egg Salad Seasoning that my family loves.
Egg Salad Seasoning Mix *Bulk amounts in brackets*
2 tsp. dried chives (2/3 cup)
1/4 tsp. onion powder (1 Tbsp)
1/4 tsp. celery salt (1 Tbsp)
1/4 tsp. dry mustard (1 Tbsp)
pinch paprika (1 tsp)
pinch black pepper (1 tsp)
pinch cayenne (1/2 tsp)

To make up egg salad, chop 5 peeled hard-boiled eggs and combine with 3 Tbsp. mayonnaise or salad dressing and 2 1/2 tsp. of seasoning mix. Yummy!
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plazzy2

Dry Buttermilk Ranch Mix
1/4 cup dry buttermilk powder
2 tablespoons dried minced onion
2 tablespoons dried parsley
1 tablespoon dried chives
1/4 teaspoon salt, or to taste
1 teaspoon garlic powder
1 teaspoon dried celery flakes
1/2 teaspoon white pepper
1/4 teaspoon paprika
1/4 teaspoon dried dill weed

Mix the buttermilk powder, dried onion, parsley, chives, salt, garlic powder, dried celery flakes, white pepper, paprika, and dill together, and store in a cool, dry place. For a finer texture, place ingredients in a blender and pulse several times.
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CarolT

My go-to is a simple balsamic vinaigrette:
Equal parts olive oil and balsamic vinegar
a dash of soy sauce
a little honey
a little Dijon mustard
herb de Provence

I whisk all of that together in my salad bowl and let it sit while I fix everything else for dinner to let the flavors meld and the dried herbs rehydrate. Then just add the salad greens and toss well - you end up using a lot less dressing/oil.

Raspberry vinaigrette:
Equal part olive oil/white balsamic or apple cider vinegar (or a fruit infused vinegar)
dash of Kosher salt
a little raspberry jam
cracked pepper
A little Dijon mustard

Again, whisk together in salad bowl let stand for a few minutes, then add salad greens and toss well.
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TamaraAnn

Peanut Butter
1 lb of dry roasted peanuts, 1/4 tspn of salt. Pulse in a food processor until well blended. It is thicker and much more peanutty than your typical store bought brands that add in oils and sugar. If you won't go through it in a week or two, refrigerate it. Pull it out of the fridge about a half hour before you need it so it will soften up. But oh so good!

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