Make It Yourself

We had a thread like this some time ago, but I couldn't find it. Hopefully we can make a sticky one sometime (hint hint  ) as I think it's a good idea to post links or info on how to make some foods you might be missing.

I just ran across this, and haven't given it a try, but it looks promising for all you dill pickle lovers out there:

http://www.deliaonline.com/recipes/type-of-dish/vegetarian-food/sour-dill-pickles.html


Is there anything you missed that you found suprisingly easy to make here yourself?

Ahhh, the Pioneer Woman just posted about this kind of thing! Check it out!

http://thepioneerwoman.com/tasty-kitchen-blog/2010/03/the-theme-is-homemade-ingredients/

Really good BBQ sauce

(Because the BBQ sauces sold here in the UK just aren't very good, IMO.  This is the one I used for my pulled pork, which I still need to post the recipe for elsewhere, I know - cos it's more than just pork & bbq sauce, there's dry rub too  )

*You are going to have to source some liquid smoke & I also used Chipotle Tabasco sauce.  You could probably get these from Lupe Pintos or one of the American grocery or speciality shops.  I think Chipotle Tabasco has been seen in the regular shops here, from time to time, perhaps?

4 tins (400g each) chopped tomatoes
12 oz (355 ml) molasses (or black treacle)
2 small onions, peeled & chopped
1/2 cup (120 ml) dry sherry or orange juice
2 Tablespoons Worcestershire sauce
Chipotle Tabasco sauce, to taste
2 cloves garlic, peeled & crushed
2 teaspoons ground allspice
2 teaspoons liquid smoke
Salt & pepper to taste

Throw the lot in a big enough saucepan.  Bring to a simmer over medium heat.  Reduce heat to low and cook, uncovered, stirring occasionally, for about 30 minutes.  (I added a bit of Chipotle Tabasco & liquid smoke...then added more to my tastes.  If you don't like your BBQ sauce as sweet, you could reduce the molasses/treacle.)

Whizz it all up using a blender.  Return it to the saucepan & simmer it more, stirring regularly, for about 45 minutes until the sauce is reduced to the thickness you prefer.

Other ingredients you might consider:  apple cider vinegar (instead of dry sherry or OJ?), ketchup, brown sugar or honey instead of molasses/treacle, red pepper flakes, etc.  It's about making it your BBQ sauce - like how you like it!  

Oh, thanks, Mrs R!!! 

Any idea how long this might keep in the fridge in a sealed container?

Also, as for the bottled stuff (if you just have to...) I have tried pretty much all that are available here, and I have to say that the HP Smoky Barbecue Sauce really is the best I've tried, though certainly never as good as homemade. But it will do in a pinch. Just FYI... 

Any idea how long this might keep in the fridge in a sealed container?

I think it'd keep a few days in the fridge.  But I froze what was left over from mine, for a longer period of time.

...and I have to say that the HP Smoky Barbecue Sauce really is the best I've tried, though certainly never as good as homemade. But it will do in a pinch. Just FYI...  

I've got a bottle of the HP Spicy Woodsmoke variety in my fridge - it's okay, actually more spicy than I would like it to be, for BBQ sauce.  The Brit BBQ sauces struggle with getting the smoky vs sweet vs spicy thing in the right balance, IMO - or else they just totally fail and taste of brown sauce (which I do like brown sauce for some things, but it's not BBQ sauce).

And you know those of us from the Midwest & the South take our BBQ seriously! 

Applesauce!

So. damned. easy! Peel, core, and chop up some apples. Add an inch or two of water in the pan. Cover and cook until you can easily squish them against the side of the pan with a spoon. Wizz with a stick blender and add cinnamon and sugar (if at all) to taste. Freezes really well in tupperware containers, too.

Ahhh, the Pioneer Woman just posted about this kind of thing! Check it out!

http://thepioneerwoman.com/tasty-kitchen-blog/2010/03/the-theme-is-homemade-ingredients/

I've just started using her website.  I have made one of her soups with a few 'for taste' modifications and it was so yummy.  It's sitting in the fridge waiting for lunch tomorrow!

I'm starting to learn to cook from scratch and will look through my websites for some easy to make stuff.  Some, I'm adapting for taste and making completely my own versions now.

hint taken

Thanks P! 

hint taken

Thanks!!! 


Simple Taco / Mexican Seasoning (no amounts here, I just keep sprinkling until it smells like tacos and looks like the right reddish-brown colour, obviously just adjust it to your taste):

salt
pepper
onion powder
garlic powder
ground cumin
chili powder
bit of dried oregano
touch of cayenne for spiciness to taste (if you like)

I generally chop an onion and soften in a dab of oil, then add some lean steak mince and just season away! You can also add fresh garlic, if you like, but I prefer just using a bit of garlic powder so it isn't too powerful. The main kickers are the cumin and the chili powder, which give the familiar colour and aroma of Tex-Mex.

That's more or less how I do mine too, Jewlz!  I dispense with the onion and garlic powder though, by using fresh onion & garlic which I sauté first in a bit of olive/veg oil to mellow the flavour, before I add the mince to brown.  Then I add the rest.  Sometimes I tip in some fresh cilantro (coriander) & a squirt of lime juice too.  

My rule of thumb with the chili powder/cumin is I want about 1 part cumin to 3 parts chili powder.

Also, rather than doing refried beans (which I've never been terribly fond of anyway), I buy tins of (whole) pinto beans and just simmer them away - adding seasonings like chili powder or those Morrisons chipotle flakes in vinegar, to give the beans some zing.  I have a more complex pinto bean recipe I do occasionally, called frijoles borrachos (drunken beans!) where I simmer the pinto beans in beer (lager) with a bunch of other stuff.  I think the recipe is in here somewhere...going to look...  Here:

http://talk.uk-yankee.com/index.php?topic=35846.msg479344#msg479344

That's pretty much our typical 'quick & easy' Tex-Mex night.  Just filling in with flour tortillas, cheese, sour cream, salsa, lettuce, etc.    (and beer, and cider)

Simple Taco / Mexican Seasoning (no amounts here, I just keep sprinkling until it smells like tacos and looks like the right reddish-brown colour, obviously just adjust it to your taste):

Looks exactly like my list, only you forgot the smoked Spanish paprika!! It gives such a wonderful smokey flavour, I swear you won't do without it again once you've tried it (and Tesco's do their own version now in the posh Ingredients section that's still cheaper than the little red tin).

Looks exactly like my list, only you forgot the smoked Spanish paprika!! It gives such a wonderful smokey flavour, I swear you won't do without it again once you've tried it (and Tesco's do their own version now in the posh Ingredients section that's still cheaper than the little red tin).

Oooh good one!!! 

I love to make my own things... American Breakfast sausage anyone?

Ground pork mixed with salt, sugar, paprika, black pepper, nutmeg, cayenne pepper, sage, and thyme.
Or for a maple flavour- salt, maple syrup, pepper, nutmeg 

Looks exactly like my list, only you forgot the smoked Spanish paprika!! It gives such a wonderful smokey flavour, I swear you won't do without it again once you've tried it (and Tesco's do their own version now in the posh Ingredients section that's still cheaper than the little red tin).

Thanks! I shall give it a try. I do use paprika sometimes, but I think it might be the sweet kind, rather than smokey. It just says paprika on the jar and I brought it from the US.

I've been meaning to post in here for ages. 

DH and I really love this carbonara recipe: http://www.goodhousekeeping.com/food/entertaining/rachael-ray-0806

I alter it a bit when I need to but ultimately it works well.  And I can now make it under 15 minutes!   It's a quick supper or lunch when I'm at home.

To keep with my pasta theme I've been making some good mac and cheese lately and I'll put the recipe down in people are interested.  I'm making it tomorrow for supper, so I'll double check the amount of milk I add and can post the recipe.