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http://www.theingredientstore.com/joesplace/swap1.pl?read=1660

This it? Mega list of “Home made” stuff. :-)

Posted By: Joe Ames
Date: Monday, December 3, 2001 at 10:32 p.m.

In Response To: Christmas gift list (Sue)

HOMEMADE TACO SAUCE
1 (1 lb.) can tomatoes
1 med. onion, chopped
1 c. ketchup
3 long hot green peppers, chopped (or use hot sauce, to taste)
1/2 c. wine vinegar
1 tsp. basil
2 bay leaves
1 tsp. Italian seasoning
1 tsp. garlic powder
2 tbsp. soy sauce
1 tsp. salt
1 tsp. lemon pepper
1/3 c. sugar
Cook all ingredients together over low heat about 30 minutes, stirring occasionally. Makes about 3 cups of sauce.

HOMEMADE HONEY ROASTED NUTS
1 egg white
2 tbsp. water
Beat to combine.
2 1/2 c. dry roasted, unsalted peanuts
1/2 c. whole almonds
1/2 c. walnut halves
Add to egg whites and toss.
3/4 c. sugar
1 tbsp. pumpkin pie spice
1 1/2 tsp. salt
Combine and add to nuts. Toss until coated. Place in single layer on slightly greased cookie sheet. Bake at 300 for 25 minutes. Remove and cool on waxed paper. Break up into clusters and enjoy!

MARY’S HOMEMADE SALSA
2 c. or 16 oz. can tomatoes
1 garlic clove, minced
3-4 sm. Serrano peppers
2-3 sprigs fresh cilantro
Dash of vinegar (optional)
Juice of lime or lemon
1/2 c. chopped onion
1 tbsp. olive oil
Dash of cinnamon
Place above ingredients into blend and blend. Serve with tortilla or corn chips.

HOMEMADE TORTILLA CHIPS
1 pkg. flour/corn tortillas (12 package)
Nonstick cooking spray
1/8 tsp. paprika
1/8 tsp. cayenne pepper
1/8 tsp. chili powder
Spray each tortilla with cooking spray. Sprinkle lightly with spices. Stack tortillas and cut in half, in quarters, in eighths. Single layer on cookie sheet. Bake or broil 5 minutes at 350 degrees. A tasty, low fat, low salt alternative.

HOMEMADE CHEESE
2 lbs. sm. or lg. curd cottage cheese
1 tsp. baking soda
1 stick margarine
1/2 c. cream or half & half
1/3 c. dry grated Parmesan cheese
Salt
Caraway seeds (optional)
Yellow food coloring (optional)
Drain cottage cheese in strainer overnight. Place drained curds in a bowl and stir in baking soda. Set aside at least 3 hours. The curds will bubble and become some what translucent. In a large saucepan, melt margarine over low heat. Add curd and continue to stir. When partially melted, add 1/2 cup cream or half and half, dry grated Parmesan cheese, and salt to taste. Cook slowly until melted. Pour in bowl to cool. Can add caraway seeds or yellow food coloring. Delicious spread on fresh baked bread or raisin bread.

HOMEMADE CRACKER JACKS
10 c. popped corn
1 1/2 c. cocktail peanuts
1/2 c. margarine
1 c. firmly packed light brown sugar
1/4 c. dark corn syrup
1/4 tsp. salt
1/4 tsp. baking soda
1/2 tsp. vanilla
Mix popped corn and peanuts in a large roast pan. Keep warm in the oven. Melt butter in a heavy 2 quart saucepan. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil 5 minutes. Remove from heat, stir in baking soda and vanilla. Quickly pour over warm popcorn and peanuts. Toss until well coated. Spread out in a roast pan or on a cookie sheet. Bake at 250 degrees for 45 minutes. Stir every 15 minutes. Turn out on foil and cool. Store in tightly covered container.

HOMEMADE POTATO CHIPS
2 med. (1 lb.) Russet potatoes, sliced 1/16 inch thick
(A potato peeler works good)
1 tbsp. grated Parmesan cheese
1 tsp. paprika
Preheat oven to 350 degrees. Spray cookie sheet with Pam. Arrange potato slices in single layer on baking sheet and bake, turning occasionally for 45 minutes or until golden brown. In small bowl, combine cheese and paprika and sprinkle the mixture over the potatoes. Bake 5 minutes more, let cool. Makes about 2 c or 120 chips. Serves 4-6.

HOT HOMEMADE MUSTARD
4 tsp. flour
2 tsp. sugar
1/2 tsp. dried mustard
Pinch of turmeric
Vinegar to thin
Mix ingredients. Allow to sit 2 hours in refrigerator. Serve over ham or use in dishes where hot mustard is desired.

HOMEMADE PRETZELS
1 1/4 c. warm water
1 pkg. yeast
1/2 tsp. sugar
3 1/2 c. white flour
1 beaten egg
1 tbsp. water
Sesame seeds
Salt
Mix yeast and sugar with 1/4 cup water. Set aside until bubbly. Place flour and yeast mixture into a mixing bowl and blend to form a dough. Knead on a floured surface for about 5 minutes until smooth and elastic. Place in a greased bowl; cover and let rise for 1-1 1/2 hours. Punch down and shape the pretzels as follows: Divide dough into 12 pieces and shape into sticks, 6 inches long, or divide dough into 10 pieces and shape into knots. Place on greased cookie sheets. Cover and let rise for 45 minutes. Glaze with 1 egg, beaten with 1 tablespoon of water. Sprinkle tops of pretzels with coarse salt or sesame seeds. Preheat oven to 475 degrees and bake for 10 minutes. Cool and store in airtight container.

HOMEMADE GRAHAM CRACKERS
2 c. whole wheat flour
1 c. enriched flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. shortening
1 c. packed light brown sugar
1/2 c. sugar
1 tsp. vanilla extract
1/2 c. milk
Stir together flours, baking powder, soda and salt. Cream shortening and sugars together until fluffy. Add vanilla. Add flour mixture alternately with milk, mixing well after each addition. Chill dough overnight. Divide dough into quarters. Roll out each portion on floured surface to rectangle 1/8 inch thick. Trim to 5x15 inch rectangle. Cut into 6 (2 1/2x5 inch) rectangles. Make a line down center of dough with back edge of knife. Mark each 2 1/2 inch square with prongs of fork. Place on greased baking sheets. Bake in preheated 350 degree oven 10 to 12 minutes or until crisp and edges are browned.

HOMEMADE CROUTONS
1 lb. loaf of French bread
1 stick butter (1/2 c.)
2 tbsp. Parmesan cheese
1 1/2 tsp. garlic powder
1 1/2 tsp. onion powder
Cut the bread into 1 inch chunks. Melt the butter and add remaining ingredients. Toss over bread in a large mixing bowl. Spread croutons over two ungreased baking sheets. Bake at 350 degrees for 20 minutes or until golden brown. Stir occasionally during baking; cool. Store tightly in covered container.

HOMEMADE DOGGIE TREATS
1 lb. whole wheat flour
2 eggs
1 c. broth, chicken, beef, etc.
1 tsp. garlic salt
1 tsp. onion salt
1 tsp. garlic powder
1 1/2 to 2 tsp. wheat germ
Mix, roll, cut and bake at 350 degrees until hard. Cool, then serve to your favorite pooch!

HOMEMADE BISQUICK MIX
8 c. all-purpose flour
1 c. non-fat dry milk powder
1/4 c. baking powder
1 tbsp. salt
1 c. solid shortening
3 qt. container
Sift flour, dry milk, baking powder and salt together 3 times. Cut in shortening until thoroughly mixed. Spoon mix lightly into 3 quart container, DO NOT PACK. Close tightly and store on shelf. Needs no refrigeration. Makes about 10 cups.

HOMEMADE SANGRIA
1 qt. burgundy wine
2 shots brandy
8 oz. orange juice
1 sliced apple
1 sliced orange
1/4 lime, sliced
4-5 maraschino cherries
Put all ingredients into a large pitcher and add ice. Chill well before serving.

HOMEMADE CAJUN SEASONING
1 tsp. white pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground red pepper
1 tsp. paprika
1 tsp. black pepper
In small mixing bowl, stir together all ingredients. Store mixture in an airtight container in a cool, dry place.

HOMEMADE FLOUR TORTILLAS
4 c. flour
2 heaping tsp. baking powder
2 (or less) tsp. salt
4 tsp. vegetable oil
1 1/2-2 c. hot tap water
In large bowl add dry ingredients and stir. Mix in vegetable oil. Stir well. Gradually add hot tap water and stir with a large spoon. Add enough water to make a soft warm dough that is not sticky. Dust with flour and knead until dough is smooth, or for about a minute. Divide dough into 10-15 small balls. Let rest for 5 minutes. For tortillas, heat on medium high heat a large cast iron or no stick skillet. Using a rolling pin, roll each ball into a thin round tortilla and lightly brown each tortilla on both sides. Stack hot tortillas on a kitchen towel, one on top of another. Serve warm with beans, or butter, or peanut butter and jelly, or whatever you like on bread. For Sopapillas: If you are making only Sopapillas - to dry ingredients add 2-3 tablespoons of sugar. This will make a sweeter dough. Heat a skillet, add oil so that the skillet is 3/4 full. Roll each ball into a very flat round shape. Cut into thirds. Fry each side in hot oil. If dough is right thickness and oil is hot the sopapillas will puff up. Fry unto golden brown on both sides. Serve warm with sugar or honey. Let oil cool and save to use for next time. Strain if desired to remove dough particles.

HOMEMADE WINE COOLERS
16 oz. 7-Up
16 oz. white Zinfandel wine
Juice of 1 lemon
Juice of 1 lime
4 packets of Sweet-n-Low
Mix all ingredients in a pitcher. Fill glasses with ice. Pour coolers over ice and garnish with lemon and lime wedges. Yield: 4 wine coolers.

HOMEMADE TARTAR SAUCE
3 c. mayonnaise
1/2 c. pickle relish (or to taste)
1/2 tsp. Worcestershire Sauce (optional)
1 tbsp. of lemon or lime juice
Mix all ingredients in a bowl. Mix well. Chill. Makes about 3 1/2 cups. Double recipe if more is needed.

HOMEMADE SESAME CRACKERS
1 c. whole wheat flour
1 c. white flour
1 tsp. salt
1 1/2 tsp. baking powder
2 tbsp. sesame seeds
1 tbsp. butter
1/4 c. yogurt
A little less than 2/3 c. ice water
Preheat oven to 350 degrees. Sift together the first 4 ingredients twice. Cut in the yogurt. Melt the butter in a little tiny pan. Toast the sesame seeds in the butter until they are slightly brown. Add toasted sesame seeds to batter. Mix in the ice water. Knead lightly. Roll to 1/8 inch thick. Cut with knife or cookie cutter. Prick all over with a fork. Bake on a lightly greased cookie sheet 10 minutes, or until lightly brown. Cool them on a rack. They will crispen as they cool. Variation: Rye flour and caraway seeds instead of whole wheat and sesame.

HOMEMADE KAHLUA
40 oz. water (5 c.)
32 oz. water (4 c.)
3 lb. sugar
1 oz. vanilla
12 tbsp. freeze dried coffee
1/5th pure grain alcohol
Boil 40 ounces of water and sugar for 20 minutes in one pot. Boil 32 ounces of water and coffee for 10 minutes. Mix together in a large container and cool. When cooled add vanilla and alcohol. Drink.

HOMEMADE SWEETENED CONDENSED MILK
1 c. instant nonfat milk
1/3 c. boiling water
3 tbsp. melted butter
2/3 c. sugar
Pinch of salt
Blend until smooth in blender.

HOMEMADE LEMONADE
Nothing beats lemonade as a summertime refresher. This recipe shows you how to make your own lemon syrup. Keep it in the refrigerator and, whenever you’re in the mood, just stir a few spoonfuls into water. For sparkling lemonade, add club soda or seltzer to the syrup. 8 servings. 6 lemons
1 c. sugar
1/2 c. water
Grate 1/4 teaspoon of the yellow zest from one of the lemons. Squeeze 3/4 cup juice. Combine sugar and water in a saucepan. Boil until syrup measured 3/4 cup, 3 to 4 minutes. Add zest and juice to syrup. Refrigerate. Add 3 tablespoons syrup or more to taste to 1 cup water and pour over ice. Per Serving: 102 calories, 0 g protein, 0 g fat, 0 mg sodium, 27 g carbohydrates, 0 mg cholesterol.

HOME-BREWED VANILLA EXTRACT
2 c. vodka
5 vanilla beans, cut into 1 inch pieces
Combine vodka and vanilla beans in a jar with a tight fitting lid. Cover the jar and let it stand 6 to 8 weeks. The vodka mixture will turn amber colored after a day or two. After half the vanilla extract is used, add more vodka to cover the beans. The flavor in the beans is gone when the vodka no longer turns to a dark color. Yield: 2 cups.

ORIGINAL HOMEMADE MUSTARD
—HOT:—
1 c. dry mustard
1 c. cider vinegar
2 egg yolks
1 c. sugar
2 tsp. cornstarch
—MILD:—
1/2 c. dry mustard
1/2 c. cider vinegar
1/2 c. water
2 egg yolks
1 c. sugar
3 tsp. cornstarch
Dissolve mustard in vinegar. Add remaining ingredients, stirring constantly, cook in double boiler to desired thickness (at least 10 minutes). Pour into containers, cool, cover and keep refrigerated. Makes two small containers.

HOME CANNED RHUBARB JUICE
4 c. fresh rhubarb, cut
8 tbsp. sugar
2 1/2 c. water
Cook until tender. Strain. Bring to a boil and pour into hot sterilized jars. Seal. Chill before serving. Can add a dash of nutmeg. Makes good base for punch.

DAD’S HOMEMADE ROSA WINE
3 (12 oz.) cans of Welch’s frozen concentrated grape juice
4 c. of sugar
1 1/2 pkg. of dry yeast
Mix sugar and yeast dry and funnel into 1 gallon jug. Add thawed grape juice and add water to fill jug leaving room for initial foaming (2 or 3 inch). Cover jug mouth with small piece of cotton cloth and secure with rubber band or string. Let work for approximately 3 weeks. After working stops, let stand a couple of days to settle. Siphon off leaving sediment in jug.

HOMEMADE IRISH CREAM LIQUEUR
1-3/4 c. liquor (Irish whiskey, brandy, rum, bourbon, scotch or rye whiskey)
1 (14 oz.) can sweetened condensed milk (NOT evaporated milk)
1 c. whipping or coffee cream
4 eggs
2 tbsp. chocolate-flavor syrup
2 tsp. instant coffee
1 tsp. vanilla extract
1/2 tsp. almond extract
In blender container, combine ingredients. Blend until smooth. Serve over ice if desired. Store tightly covered in refrigerator up to 1 month. Stir before serving.

HOMEMADE AMARETTO
3 c. boiling water
3 c. sugar
1 tbsp. instant coffee
1 oz. almond extract
5 tbsp. vanilla
5 dashes Bitters
1 bottle Vodka (fifth)
Boil water and sugar; add other ingredients. Needs no aging.

HOMEMADE HOT BUTTERED RUM MIX
1 bottle inexpensive rum
2 lbs. brown sugar
1 1/2 tbsp. ground cinnamon
1/2 tsp. ground nutmeg
1 lb. butter, softened
1 tsp. vanilla extract
Kettle of boiling water
Mix brown sugar, cinnamon, nutmeg and vanilla into softened butter. At this point mixture can either be refrigerated or frozen until ready to use. For each serving add 1 tablespoon of the mix to 6 ounces boiling water and 1/2 to 1 1/2 ounces rum. Great on a cold wintery night in front of the fire!

HOMEMADE GALLIANO LIQUER
2 c. sugar
1 c. bottled water
6 tsp. pineapple extract
3 tsp. vanilla extract
1/2 tsp. banana extract
1 tsp. pure anise extract
1 qt. 100 proof vodka
5 drops yellow food coloring
Combine sugar and water in saucepan. Boil gently for 5 minutes, stirring occasionally to prevent burning. Remove from heat and measure 2 cups of syrup. Pour into large container and cool. Add all extracts, vodka and food coloring. Shake or stir well to blend all ingredients. Makes 1 1/2 quarts galliano.

HOMEMADE WINE
1 (96 oz.) orange juice
1 (8 oz.) grape juice
2 c. sugar
1 pkg. yeast (approximately 1 tbsp.)
1 lg. glass bottle
1 balloon
Tape strainer
Mix well in large container, put in large glass bottle. Attach balloon on top and secure with tape so it won’t leak. Let set until balloon goes down. Let it sit to settle, then strain and bottle. Chill. Tastes like Dago Red or Burgundy. Takes 10 to 20 days.

GINNY’S HOMEMADE MAYONNAISE
1 or 2 eggs, yolks
1 tsp. salt
1 tsp. sugar
1 tsp. dry mustard
1/2 tsp. paprika
3 tbsp. lemon juice
2 c. Wesson oil
Put all ingredients but Wesson oil in blender and combine well. Add oil in a small steady stream. Refrigerate.

HOMEMADE SWEET MILK
1 c. instant dry milk solids
1/2 c. boiling water
2/3 c. sugar
3 tbsp. melted butter
Put ingredients in blender until smooth. Store in airtight jar in refrigerator.

HOMEMADE PITA BREAD
1 pkg. active dry yeast
2 c. warm water, 90 degrees
1 tbsp. shortening
6 c. all purpose flour
2 tsp. salt
In a bowl dissolve the yeast in the warm water. With fingers, blend shortening into yeast mixture until almost dissolved. Stir together flour and salt. Add yeast mixture to flour mixture. Work dough with hands in the bowl until dough is no longer sticky, adding additional water or flour as needed. Transfer dough to a greased bowl, turning once to grease surface. Cover; let dough stand in a warm place for 30 to 40 minutes until double. Divide dough into 24 pieces. With floured hands work pieces into very smooth balls. Place on a floured surface; cover and let rest 20 minutes. Using fingers, gently flatten balls without creasing dough, keeping them rounded. On a well floured surface lightly roll one piece of dough at a time to a 7” circle, turning dough a quarter turn once. (Do not stretch, puncture, or crease dough.) Place two rounds on an ungreased baking sheet. Preheat oven to 450 degrees. Bake about 3 to 4 minutes or until is puffed and set. Turn pita rounds over with spatula; bake about 2 minutes more or until lightly browned. Repeat with remaining dough, baking one batch before rolling and baking the next. Cool on wire racks. Store tightly wrapped in plastic bags in refrigerator for up to 1 month. To serve, let stand at room temperature for about 15 minutes. Cut a slit at one end and fill with desired filling or halve loaves crosswise and fill. Makes 24 loaves.

HOMEMADE SHAKE-BAKE
1/2 c. grated Parmesan cheese
3 c. cracker crumbs
1/2 tsp. garlic powder
1 tsp. sage
1 tsp. pepper
1 tsp. onion powder
1 tsp. parsley flakes
1 tbsp. salt
1 tsp. sugar
Mix all thoroughly and store in a jar in refrigerator. Use as needed for chicken, pork chops, or fish.

HOMEMADE PITA BREAD
1 pkg. yeast
1 1/4 c. lukewarm water
3 c. flour
2 tsp. salt
Dissolve yeast in lukewarm water. Stir in flour and salt. Stir into a rough sticky ball. Knead on floured board until smooth, adding more flour if necessary. Divide into 6 balls. Knead each until smooth and round. Flatten each until 1/4 inch thick and 4-5 inches in diameter. Cover with towel and let rise 45 minutes. Arrange the rounds upside down on baking sheets. Bake at 400 degrees for 10-15 minutes or until browned and puffed in center. Will be hard when removed from oven, but will soften and flatten as they cool. For sandwiches, split carefully and fill with sandwich makings.

HOMEMADE NOODLES
2 c. flour
2 eggs
2 tbsp. olive oil
Water
Put flour in bowl and make a well in center of flour. Pour in eggs and oil. Using fingers pinch mixture until ingredients are well blended. It may be that water has to be added by the tablespoons to get a very firm dough. Knead the dough until smooth and elastic. Cover with a kitchen towel and let rest for 30 minutes. Roll out, using plenty of flour, very thin. Cut into noodles or desired shapes. May be dried or cooked right away.