Homemade Ketchup
1 (6 oz) can tomato ‘paste’
1/3 cup white vinegar
1/3 cup lemon juice
½ cup Karo light corn syrup
2 tsps sugar
1 tsp salt
¼ tsp onion powder
1/8 tsp garlic powder
Add all together in bowl; whisk until well blended – store in refrigerator
Homemade Mayonnaise
2 raw egg yolks
1 tsp lemon juice
2 tsps white vinegar
½ tsp dry mustard powder
½ tsp (each): salt and sugar
¾ cup oil
Place egg yolks into blender – process until light and frothy. Add all other ingredient (except ‘Oil’) – blend few seconds more – Drizzle oil into blender or whip with wire whisk until oil is mixed in then whip with blender until light and creamy makes 1 cup Store in refrigerator
Homemade Condensed Milk (like Eaglebrand)
1 cup granulated sugar
½ cup boiling water
1 tsp vanilla extract
¼ cup melted butter
1 ¼ cups instant nonfat dry milk
Make it:
Combine hot water and sugar – stir will
Mix Vanilla extract, melted butter, and dry milk in with hot sugar water. Pour mixture into blender process until smooth – bout 2 minutes. Pour mixture into bowl, cover, chill 30 minutes before using. Yield 14 oz (same as canned condensed milk)
Homemade Buttermilk
1 cup evaporated milk (or) half & half heavy cream
2 Tbsps lemon juice or white vinegar
Make It:
Combine ingredients and let set room temperature 30 – 40 minutes until thickened. Cover and refrigerate any left over buttermilk.
Homemade Chili Seasoning Mix
2 Tbsps chili powder
2 tsps cumin
1 tsp cayenne pepper
1 tsp garlic salt (or) powder
1 tsp sugar
½ tsp dried oregano
1/8 tsp nutmeg
Pinch ground cloves
Make It:
Mix all ingredients – store in covered container
Homemade Taco Seasoning Mix
6 tsps chili powder
5 tsps paprika
4 ½ tsps ground cumin
3 tsps onion powder
2 ½ tsps garlic powder
¼ tsp cayenne pepper
Make It:
In a storage container with tight fitting lid, combine all the ingredients; mix well. Seal tightly – store in cool dry place. Yield: 20 teaspoons or ½ cup. One (1.25 oz) package of purchased taco seasoning mix equals about 2 ½ Tbsps
Homemade Ranch Dressing/Dip Mix
½ cup dry powdered buttermilk
2 Tbsps dried parsley
2 tsps dried dill
2 tsps onion powder
1 ½ tsps. garlic powder
1 tsp salt
¼ tsp black pepper
¼ tsp dried basil
Make It:
Combine all ingredients in bowl- keep tightly covered. 2 Tbsps equal “one” (1 oz) pkg store boiught dry mix. When ready to use – mix 2 Tbsps dry mix with “one” (16 oz) tub sour cream (or) mix with equal parts mayonnaise and sour cream.
*Note: You may omit ‘dry’ powdered buttermilk and substitute by adding ¼ cup real (liquid) buttermilk to mayonnaise and sour cream when mixing for use
Homemade Marinara Sauce
2 Tbsps olive oil
¼ cup finely chopped red onion
2 (14.5 oz) cans crushed tomatoes
1 tsp minced garlic
1 tsp dried basil
¼ tsp dried oregano
¼ tsp salt
1/8 tsp black pepper
Pinch red pepper flakes (opt)
Make It:
Saute onion in oil in skillet until softened (stir constantly – don’t let onion brown). Add all other ingredients to onions in skillet – let simmer over low heat about 8 – 10 minutes
1 (6 oz) can tomato ‘paste’
1/3 cup white vinegar
1/3 cup lemon juice
½ cup Karo light corn syrup
2 tsps sugar
1 tsp salt
¼ tsp onion powder
1/8 tsp garlic powder
Add all together in bowl; whisk until well blended – store in refrigerator
Homemade Mayonnaise
2 raw egg yolks
1 tsp lemon juice
2 tsps white vinegar
½ tsp dry mustard powder
½ tsp (each): salt and sugar
¾ cup oil
Place egg yolks into blender – process until light and frothy. Add all other ingredient (except ‘Oil’) – blend few seconds more – Drizzle oil into blender or whip with wire whisk until oil is mixed in then whip with blender until light and creamy makes 1 cup Store in refrigerator
Homemade Condensed Milk (like Eaglebrand)
1 cup granulated sugar
½ cup boiling water
1 tsp vanilla extract
¼ cup melted butter
1 ¼ cups instant nonfat dry milk
Make it:
Combine hot water and sugar – stir will
Mix Vanilla extract, melted butter, and dry milk in with hot sugar water. Pour mixture into blender process until smooth – bout 2 minutes. Pour mixture into bowl, cover, chill 30 minutes before using. Yield 14 oz (same as canned condensed milk)
Homemade Buttermilk
1 cup evaporated milk (or) half & half heavy cream
2 Tbsps lemon juice or white vinegar
Make It:
Combine ingredients and let set room temperature 30 – 40 minutes until thickened. Cover and refrigerate any left over buttermilk.
Homemade Chili Seasoning Mix
2 Tbsps chili powder
2 tsps cumin
1 tsp cayenne pepper
1 tsp garlic salt (or) powder
1 tsp sugar
½ tsp dried oregano
1/8 tsp nutmeg
Pinch ground cloves
Make It:
Mix all ingredients – store in covered container
Homemade Taco Seasoning Mix
6 tsps chili powder
5 tsps paprika
4 ½ tsps ground cumin
3 tsps onion powder
2 ½ tsps garlic powder
¼ tsp cayenne pepper
Make It:
In a storage container with tight fitting lid, combine all the ingredients; mix well. Seal tightly – store in cool dry place. Yield: 20 teaspoons or ½ cup. One (1.25 oz) package of purchased taco seasoning mix equals about 2 ½ Tbsps
Homemade Ranch Dressing/Dip Mix
½ cup dry powdered buttermilk
2 Tbsps dried parsley
2 tsps dried dill
2 tsps onion powder
1 ½ tsps. garlic powder
1 tsp salt
¼ tsp black pepper
¼ tsp dried basil
Make It:
Combine all ingredients in bowl- keep tightly covered. 2 Tbsps equal “one” (1 oz) pkg store boiught dry mix. When ready to use – mix 2 Tbsps dry mix with “one” (16 oz) tub sour cream (or) mix with equal parts mayonnaise and sour cream.
*Note: You may omit ‘dry’ powdered buttermilk and substitute by adding ¼ cup real (liquid) buttermilk to mayonnaise and sour cream when mixing for use
Homemade Marinara Sauce
2 Tbsps olive oil
¼ cup finely chopped red onion
2 (14.5 oz) cans crushed tomatoes
1 tsp minced garlic
1 tsp dried basil
¼ tsp dried oregano
¼ tsp salt
1/8 tsp black pepper
Pinch red pepper flakes (opt)
Make It:
Saute onion in oil in skillet until softened (stir constantly – don’t let onion brown). Add all other ingredients to onions in skillet – let simmer over low heat about 8 – 10 minutes
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