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Post by The Walk of the Penguin Mich on Sept 6, 2014 19:32:55 GMT -5
I regularly make stock from the $5 rotisserie chickens I buy from Costco. I wind up with about a quart of VERY good stock that makes awesome chicken soup. In fact, I've got a quart in the fridge now. Tomatillos were in my CSA box, so I made green chicken enchiladas. I still have chicken left, so will probably do a pot pie with the stock and the rest of the chicken. Haven't ever had rotisserie chickens from Costco... Didn't even know they had them! Thanks for the info. If DH picks one up, I'll know I can give the stock a try. Sent from my Nexus 4 using proboards The way I make it is fairly easy. I usually pick the meat off the bone or other purposes, then toss the bones, some of the skin and the drippings from the bottom of the pan. Water, onion, a head of garlic cut in half, the leafy parts of a celery bunch, couple carrots, a handful of peppercorns, a few bay leaves and sprigs of rosemary and thyme from my herbs. It gets simmered until I get around to dealing with it. After I skim the fat off, I get a decent amount of stock that has body from the gelatin, which is why it makes a good soup. I don't use it for recipes where the stock isn't forefront in the dish.
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Shooby
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Post by Shooby on Sept 6, 2014 21:16:57 GMT -5
I make my own Alfredo sauce. The jarred stuff doesn't really appeal to me.
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swamp
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Post by swamp on Sept 6, 2014 21:25:48 GMT -5
The first time I made Alfredo I was surprised how easy it was.
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Tennesseer
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Post by Tennesseer on Sept 6, 2014 21:29:54 GMT -5
Tonight we had a quart of my homemade spaghetti sauce. I must say it was better then I thought it would be. But this was the batch with celery, didn't have any for the first. I used over 100 tomatoes, 18 cans of tomato paste, couple dozen onions, tons of green bell peppers and at least 12 heads of garlic in it. Took a long time to make. I got 21 quarts out of that. With all the tomatoes I have I should make more. But best of all no indigestion after dinner tonight, that was wonderful. I have gotten to where prepared sauce gives me indigestion so bad I can hardly stand it, so does a lot of other prepared foods.
Hubbies birthday was the 21st so I made him a 2 layer cake. One was pink, the other yellow. Bought a package of frosting you make, it was really good. I think I will buy it instead of the canned kind. I won't give $18 and $20 for a cake anymore. This was on sale for about $1.50, not sure the price of the frosting but about the same I think.
DD and hubby thought the food was great as did I. That makes me happy when my hard work pays off. Try adding a bit of shredded carot to your tomato sauce. It adds a bit of sweetness to it and cuts down on the acidity.
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kadee79
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Post by kadee79 on Sept 6, 2014 21:35:08 GMT -5
Costco has the BEST rotisserie chickens I have ever tasted! I use the excess for homemade pot pies....have some in the freezer now! If I don't make stock, my cats have a ball with the bones!
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Sam_2.0
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Post by Sam_2.0 on Sept 6, 2014 22:52:33 GMT -5
My patience for cooking is about 30 mins, tops. No way in hell am I making my own bread, sauce, or pasta! I dont care if I spend ten more pennies to buy the pre-made stuff.
We do save money eating at home vs. going out though. I can cook dinner for us for less than $10. Its hard to go out to eat for only that much.
Sent from my SPH-L710 using proboards
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truthbound
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Post by truthbound on Sept 7, 2014 4:27:58 GMT -5
Is Cooking from Scratch Really Cheaper than Buying Premade? Yes.
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Shooby
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Post by Shooby on Sept 7, 2014 7:35:23 GMT -5
Sam814 said: ""My patience for cooking is about 30 mins, tops. No way in hell am I making my own bread, sauce, or pasta! I dont care if I spend ten more pennies to buy the pre-made stuff. We do save money eating at home vs. going out though. I can cook dinner for us for less than $10. Its hard to go out to eat for only that much""
I love to cook. But, definitely time is a factor and depends on what stage of life you are in and so forth. I still have kids at home so much more eating going on. My sister's daughter is in college, so she doesn't cook that much now and is working more that she has more time freed up.
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sarcasticgirl
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Post by sarcasticgirl on Sept 7, 2014 8:00:20 GMT -5
My patience for cooking is about 30 mins, tops. No way in hell am I making my own bread, sauce, or pasta! I dont care if I spend ten more pennies to buy the pre-made stuff. We do save money eating at home vs. going out though. I can cook dinner for us for less than $10. Its hard to go out to eat for only that much. Sent from my SPH-L710 using proboards Making bread or sauce actually takes less than 30 minutes of hands on time. I spend maybe 10- 15 minutes total actually doing something when I make bread. The rest of the time it is just hanging out on the counter. It is incredibly easy. As for sauce... Same thing. I cut the tomatoes and throw oil and seasoning on them. That takes about 5 minutes, then they go in the oven for a few hours and I go about my business. When they are done I pull the skins off... Which is maybe 10 minutes? Then put then in the pot with other ingredients and let it go for another few hours. My hands on time is pretty minimal. Sent from my Nexus 4 using proboards
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Shooby
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Post by Shooby on Sept 7, 2014 8:02:53 GMT -5
My pizza crust is very easy. And, I have my flour and and all my baking stuff hand together so I can measure and go pretty quickly.
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sarcasticgirl
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Post by sarcasticgirl on Sept 7, 2014 8:03:58 GMT -5
Costco has the BEST rotisserie chickens I have ever tasted! I use the excess for homemade pot pies....have some in the freezer now! If I don't make stock, my cats have a ball with the bones! I passed by them yesterday and saw they were only $5. I may give one a try next time! Sent from my Nexus 4 using proboards
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swamp
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Post by swamp on Sept 7, 2014 8:09:28 GMT -5
My patience for cooking is about 30 mins, tops. No way in hell am I making my own bread, sauce, or pasta! I dont care if I spend ten more pennies to buy the pre-made stuff. We do save money eating at home vs. going out though. I can cook dinner for us for less than $10. Its hard to go out to eat for only that much. Sent from my SPH-L710 using proboards That's why the crockpot is your friend.
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Shooby
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Post by Shooby on Sept 7, 2014 8:12:01 GMT -5
The pressure cooker is a great friend as well.
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Sam_2.0
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Post by Sam_2.0 on Sept 7, 2014 8:22:16 GMT -5
My patience for cooking is about 30 mins, tops. No way in hell am I making my own bread, sauce, or pasta! I dont care if I spend ten more pennies to buy the pre-made stuff. We do save money eating at home vs. going out though. I can cook dinner for us for less than $10. Its hard to go out to eat for only that much. Sent from my SPH-L710 using proboards That's why the crockpot is your friend. Unless you are gone from home for 12+ hours at a time. But when I go back to work our babysitters are coming to oyr house so I can prep meals for them to pop in the oven or crockpot. Orjust pray mom takes pity on us and cooks Sent from my SPH-L710 using proboards
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sarcasticgirl
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Post by sarcasticgirl on Sept 7, 2014 9:08:13 GMT -5
That's why the crockpot is your friend. Unless you are gone from home for 12+ hours at a time. But when I go back to work our babysitters are coming to oyr house so I can prep meals for them to pop in the oven or crockpot. Orjust pray mom takes pity on us and cooks Sent from my SPH-L710 using proboards Roasts are fine in the slow cooker for 12 hours! Sent from my Nexus 4 using proboards
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sarcasticgirl
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Post by sarcasticgirl on Sept 7, 2014 11:35:14 GMT -5
Dh bought a half gallon of buttermilk last weekend and i only needed about a cup for biscuits. So i have all this buttermilk about to go bad...I found a recipe for buttermilk quick bread. It is a basic recipe that has about a dozen variations to make sweet and savory breads. I have everything on hand to make several loafs and mini loafs. Super easy... Took me about 5 minutes to put the first plain loaf together. Going to freeze some mini loafs so we can portion out the breads since we don't eat them too often. I am not usually a fan of thawed bread, but for a cranberry walnut or almond cherry bread, I will get over it! Lol
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Peace Of Mind
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Post by Peace Of Mind on Sept 7, 2014 14:55:17 GMT -5
I buy Rinaldi tomato sauce for a $1 a jar. I once tried to make my own - it was way more expensive, took forever and didn't taste that good. I am talking making it from scratch - row tomatoes and everything. Now, I know that many people think that jarred tomato sauce is gross, but I/we like it and we don't use it that much that it would be detrimental to our health. I do kind of make my own using canned crushed tomatoes, but I am not making it from raw tomatoes unless my life will depend on it or something. I sometimes add Bertolli's sauce along with tomato sauce and crushed tomatoes with sautéed onions, garlic, wine and the usual spices for marinara. When our tomatoes start getting really ripe and I don't think I'll eat them before they rot I wash them and freeze them. They smoosh up really easy when you thaw them and it's easy to add to soups, marinara sauce and chili. Nobody can tell I cheated a bit and added a jar of premade sauce with all the other ingredients added and think it's from scratch. It's good and still healthy which is all we care about. I prefer things that I can't or don't like to cook when I eat out unless we are already out and about and it's late and I don't feel like cooking - we'll grab something out. With a glass of wine his beer and tip it's always more expensive to eat out for us. Only a sandwich from Subway or a burger at a fast food joint is cheaper.
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whoisjohngalt
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Post by whoisjohngalt on Sept 7, 2014 15:52:30 GMT -5
I will disagree on pasta and roasted chicken My husband makes pasta from scratch. I buy a bag of semolina flour for 2.99 which lasts about 3 "makings" He adds water and eggs and salt and that's it. Each "making" lasts us about two meals. So, 2.99 in pasta and let's say another $1 in eggs lasts for 6 meals. I think that's pretty cheap. And tastes soooooo good I can get a roasted chicken for 4.99 completely made. Even if I found a row chicken for that price, by the time I add spices and oil and count in electricity - it would be more expensive. If you ever tire of you husband, please send him my way (on the pasta that is). In my area a roasted chicken is about 2.5# on average for about $5.99. I can get whole roasters (on sale) for .99c-1.29#. Plus, I like how I season my chicken better . Great, now I want roasted chicken for dinner. You do realize that his parent would be coming too, right ?
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Chocolate Lover
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Post by Chocolate Lover on Sept 8, 2014 9:36:54 GMT -5
Dh bought a half gallon of buttermilk last weekend and i only needed about a cup for biscuits. So i have all this buttermilk about to go bad...I found a recipe for buttermilk quick bread. It is a basic recipe that has about a dozen variations to make sweet and savory breads. I have everything on hand to make several loafs and mini loafs. Super easy... Took me about 5 minutes to put the first plain loaf together. Going to freeze some mini loafs so we can portion out the breads since we don't eat them too often. I am not usually a fan of thawed bread, but for a cranberry walnut or almond cherry bread, I will get over it! Lol Sent from my Nexus 10 So, I'm the only one who lets the buttermilk freeze in the back of the fridge and then uses it 6 months later?
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sarcasticgirl
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Post by sarcasticgirl on Sept 8, 2014 9:43:37 GMT -5
Dh bought a half gallon of buttermilk last weekend and i only needed about a cup for biscuits. So i have all this buttermilk about to go bad...I found a recipe for buttermilk quick bread. It is a basic recipe that has about a dozen variations to make sweet and savory breads. I have everything on hand to make several loafs and mini loafs. Super easy... Took me about 5 minutes to put the first plain loaf together. Going to freeze some mini loafs so we can portion out the breads since we don't eat them too often. I am not usually a fan of thawed bread, but for a cranberry walnut or almond cherry bread, I will get over it! Lol Sent from my Nexus 10 So, I'm the only one who lets the buttermilk freeze in the back of the fridge and then uses it 6 months later? ha! can you freeze buttermilk? I always end up throwing it away (it doesn't freeze in the back of my fridge) It would rock if I could freeze it! of course now this bread is so damn good...
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ArchietheDragon
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Post by ArchietheDragon on Sept 8, 2014 9:44:44 GMT -5
buttermilk biscuits!
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chiver78
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Post by chiver78 on Sept 8, 2014 9:55:12 GMT -5
A cooked rotisserie chicken bought at the store comes to mind. Easier than cooking one at home. My DH has a rotisserie ( my parents bought it for him years ago after he gushed over theirs) so he makes rotisserie chicken once or twice a month. Last week he picked up one from the store and as he was eating it exclaimed that his was way better and cheaper and he wouldn't be buying one again. My DH is a man of convenience and doesn't do much cooking aside from grilling so I found that to be quite a bold statement! And the benefit of making your own... Being able to make stock! Which is waaay better than the canned stuff. Sent from my Nexus 4 using proboards I make stock from the store-bought rotisserie chickens. not sure why you wouldn't be able to do the same? ETA: I see that others have raised this point, too. was just catching up on this thread now. like Mich, I use all of the bones, a little skin, and whatever drippings are in the bag when I take the chicken out. I don't know what is in Price Chopper's "original recipe" spice rub, but when I add in a bunch of sarriette, it makes a drool-worthy stock. I use it in everything from pot pies to risottos to light pasta dishes w/chicken and veggies.
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chiver78
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Post by chiver78 on Sept 8, 2014 10:02:55 GMT -5
Dh bought a half gallon of buttermilk last weekend and i only needed about a cup for biscuits. So i have all this buttermilk about to go bad...I found a recipe for buttermilk quick bread. It is a basic recipe that has about a dozen variations to make sweet and savory breads. I have everything on hand to make several loafs and mini loafs. Super easy... Took me about 5 minutes to put the first plain loaf together. Going to freeze some mini loafs so we can portion out the breads since we don't eat them too often. I am not usually a fan of thawed bread, but for a cranberry walnut or almond cherry bread, I will get over it! Lol Sent from my Nexus 10 not sure if you've used it all up or not, but you can use it as a soak for chicken before breading and frying as well. keeps the meat moist. yum!
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sarcasticgirl
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Post by sarcasticgirl on Sept 8, 2014 10:12:25 GMT -5
that is why i buy the buttermilk in the first place... to make biscuit for homemade biscuits and gravy
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sarcasticgirl
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Post by sarcasticgirl on Sept 8, 2014 10:15:07 GMT -5
Dh bought a half gallon of buttermilk last weekend and i only needed about a cup for biscuits. So i have all this buttermilk about to go bad...I found a recipe for buttermilk quick bread. It is a basic recipe that has about a dozen variations to make sweet and savory breads. I have everything on hand to make several loafs and mini loafs. Super easy... Took me about 5 minutes to put the first plain loaf together. Going to freeze some mini loafs so we can portion out the breads since we don't eat them too often. I am not usually a fan of thawed bread, but for a cranberry walnut or almond cherry bread, I will get over it! Lol Sent from my Nexus 10 not sure if you've used it all up or not, but you can use it as a soak for chicken before breading and frying as well. keeps the meat moist. yum! Oh yeah, my granny would poach her chicken in buttermilk before frying. I don't fry chicken... but if i did, I would use the buttermilk!
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Deleted
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Post by Deleted on Sept 8, 2014 10:24:55 GMT -5
why not just make your own buttermilk when you need it?
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ArchietheDragon
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Post by ArchietheDragon on Sept 8, 2014 10:25:33 GMT -5
why not just make your own buttermilk when you need it? Maybe she doesn't have a female butter to milk.
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Blonde Granny
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Post by Blonde Granny on Sept 8, 2014 10:29:18 GMT -5
This is incredibility easy:
4 1/2 teaspoons white vinegar, or fresh lemon juice 1 cup milk
Directions
Place the vinegar in a glass-measuring cup, and add enough milk to make 1 cup total liquid. Stir to combine and let stand for 10 to 15 minutes (The mixture will begin to curdle).
Use as needed in a recipe, or cover and refrigerate until needed.
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Blonde Granny
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Post by Blonde Granny on Sept 8, 2014 10:29:47 GMT -5
This is so easy:
4 1/2 teaspoons white vinegar, or fresh lemon juice 1 cup milk
Directions
Place the vinegar in a glass-measuring cup, and add enough milk to make 1 cup total liquid. Stir to combine and let stand for 10 to 15 minutes (The mixture will begin to curdle).
Use as needed in a recipe, or cover and refrigerate until needed.
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Chocolate Lover
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Post by Chocolate Lover on Sept 8, 2014 10:30:24 GMT -5
So, I'm the only one who lets the buttermilk freeze in the back of the fridge and then uses it 6 months later? ha! can you freeze buttermilk? I always end up throwing it away (it doesn't freeze in the back of my fridge) It would rock if I could freeze it! of course now this bread is so damn good... The last buttermilk I finished was a good 6 months or more past its sell by date, I couldn't tell any difference in it thawed when I cooked with it. And since, unlike some of my relatives, I don't drink it, it worked for me. IDK what the food experts say about it. ETA: I've also seen that powdered buttermilk in the baking aisle but never bought any.
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