This page contains tips and money saving advice about cooking from scratch.
Homemade Ice Cream Leaves Waxy Film?When I make homemade ice cream, I get a waxy film on the spoons and even in my mouth. What is this and how can I keep it from happening?
Preparing Zucchini for Use in Baking?How do you shred zucchini for bread, cake, etc.? Do you peel zucchini first? Do you shred it by hand?
Cooking From ScratchThis page is about cooking from scratch. When you make the time, money can be saved and delicious foods can be made.
Using a Ron Popeil Pasta Maker?This is a page about using a Ron Popeil pasta maker. You can make delicious pasta at home with kitchen pasta makers.
Baking Cupcakes from Scratch?I have been baking a long time. I just bought a cupcake pan, but it has space for only 6 cup cakes. Now when I make a bowl of batter, obviously it makes enough for around 12 cupcakes.
Choosing Between Self-Rising and All-Purpose Flour?When a recipe calls for flour, you should use all purpose wheat flour unless it calls for self rising. This is a page about choosing between self-rising and all purpose flour.
Difference Between Baking Powder and Baking Soda?Both of these products contain sodium bicarbonate, but are used in different circumstances when baking. This is a page about the difference between baking powder and baking soda.
Making DumplingsMade throughout the world by many names, dumplings cooked on the top of stew or soup can make a wonderful addition to your meal. This is a page about making dumplings.
Making Fluffy Dumplings?This is a page about making fluffy dumplings. There are a few things to consider to create the texture you want when cooking your dumplings.
Making Fresh Coconut MilkThis is a page about making fresh coconut milk. If you have the time and access to fresh coconuts you might want to try making your own fresh coconut milk.
Homemade Frozen Bouillon CubesYou can easily make your own bouillon cubes and freeze them for later use. This is a page about homemade frozen bouillon cubes.
Stretching MeatloafThis is a page about stretching meatloaf. Recipes for meatloaf are easy to stretch by adding some type of filler, such as rice, to the meat mixture.
Making Homemade ExtractsThis page is about making homemade extracts. Infusing your own extracts does take time, but can save you money.
Spaghetti Sauce Tips and TricksThere are a great many tips for making the perfect spaghetti sauce. This is a page about spaghetti sauce tips and tricks.
Cooking With PotatoesThis is a page about cooking with potatoes. Potatoes are an important ingredient in a variety of recipes, whether in a strict potato dish or as one of the list of ingredients.
Using Eggs in Cooking?Why do we put eggs in so many recipes?
Homemade Teriyaki Sauce RecipesTeriyaki sauce can be a great addition to many different types of dishes. If you use it often however, it can get expensive. Save money by making your own teriyaki sauce. This is a page about homemade teriyaki sauce.
Making Hominy?I am trying to make hominy. I have gone through 3 pounds of dried corn and still I can't get it correct. I soaked it in pickling lime 1-3 days, in different batches. I can't seem to get the tips and husks off. I soak, I rinse, and then I boil.
Make Your Own Sausage PattiesMy husband is both diabetic and has heart problems. He has always eaten sausage for breakfast and the sausage we would buy in the grocery store always had additives and more fat in them then he could handle.
Cooking Beans from ScratchMy husband is diabetic and eats a lot of beans. We buy about 12 different types of beans (we can get some local types here also), and he takes my big water bath canner and cooks up a whole pot of beans.
Non Dairy Condensed Milk Recipe?Does anyone have a recipe for condensed milk that does not use powdered milk or any dairy based product? My son is allergic to cow's milk, soy milk, and almond milk. I need a substitute like rice milk or something else that is not dairy based.
Homemade Cooking Starch?How can I make starch for cooking food?
Steamed Carrot Pudding Too Dry?I made a carrot pudding using my mother's recipe, but it came out too dry. It is a traditional recipe containing steamed carrot, potato, suet, flour, raisins and spices. Did I steam it too long, not enough? Cover it right? (waxed paper, then cloth).
Coloring Sugar?How do I color sugar?
Trouble Melting White Chocolate?Why do white chocolate chips "not" melt the same as semi-sweet ones? I make peppermint bark, and had no problems with the dark under layer, but the top (white) layer just won't melt right (sometimes). The frustrating thing is that sometimes it is OK, mostly not so much.
Cooking Without Recipes by Using Ingredients On Hand?I have been trying to find an article I read, either at this site or another frugal site. It was brilliant. It said you waste money by thinking you have to always use recipes.
Preventing Splashing When Using Wet Food Grinder?While grinding the urad dal in a wet grinder, for making idlis, it starts splashing. How can I avoid the splashing while grinding?
Old Fashioned Recipes?I collect recipes and I was wondering if anyone had any they would be willing to share with me. I am really interested in old fashion recipes and homemade recipes.
How to Cook with Dried Beans?I have used dried beans in slow-cooker recipes for chili that cook all day, but would like to learn how to cook them for soups that don't take all day to cook.
Cleaning Pinto BeansMy mom used to clean the debris from pinto beans by picking through them one handful at a time. Here is what I do, pour a layer of beans onto a plate, pick out debris, then pour into the pot. Much quicker.
I Try To Cut Costs Wherever I CanSince my grocery budget is small I try to cut costs wherever I can. We try to eat salad at lunch and dinner so I always put my veggies into the plastic bags provided by the grocery store. I always try to buy bulk meat when I can.
Making Fried Rice with Eggs?I recently just learned that when you make egg fried rice, you must add the egg first then the rice, anyone know why?
Cooking Chicken Fry in a Galloping Gourmet Oven?Can chicken fry be cooked in a Galloping Gourmet oven, model number 707 and how do I cook it?
HollandaiseWhen making hollandaise, you have to whisk the egg in heat, I have done many times but don't really know why. I did ask around and they said it's emulsifier but I don't understand at all. So can anyone tell me why we have to whisk the egg in heat so when we pour butter in, it's not gonna break?
Baking Cupcakes from Scratch?I have been baking a long time. I just bought a cupcake pan, but it has space for only 6 cup cakes. Now when I make a bowl of batter, obviously it makes enough for around 12 cupcakes.
Ingredients in Wonton Wrappers?From what exactly are wonton wrappers made? Is it rice wrappers or a dough?
What Can I Make With These Ingredients?What can I make with 3T butter, 1/3 C flour, 3 C broth, pepper, allspice, nutmeg?
