The recipes behind common kitchen staples

[barleychown]

For a mix like bisquick:


Master Baking Mix


8 cups all-purpose flour
1 1/4 cups instant nonfat dry milk powder
1 1/2 cups shortening
1/4 cup double-acting baking powder
1 tablespoon salt
1/4 cup sugar, optional

Sift dry ingredients together. Cut in shortening until mixture resembles fine crumbs. Store tightly in covered container at room temperature. Stir lightly before measuring.
Biscuits: Combine 2 1/2 cups mix and 2/3 cups water or milk. Stir until mixture forms a ball. Place on lightly floured surface. Knead 10-12 times. Roll out 1/2 inch thick. Cut with biscuit cutter. Place on ungreased baking sheet. Bake at 450F for about 10 minutes. Makes 8-10 biscuits.
Pancakes: Combine 2 cups mix, 1 tablespoon sugar, 1 egg, and 1 cup milk. Pour spoonfuls onto preheated griddle. Makes about 8 pancakes.

[barleychown]

Sweetened Condensed Milk

1 cup instant nonfat dry milk powder
1/3 cup cool water
2/3 cup sugar
3 tablespoon butter

Dissolve milk in water in 1 quart sauce pan. Bring to a boil and stir until smooth. Remove from heat. Stir in sugar and butter. Allow to cool before using. Equivalent to one 14-oz. can sweetened condensed milk for recipes.

[barleychown]

Biscuit dough to keep in the fridge...

Angel Biscuits

5 cups flour
1 tsp. salt
1 tsp. baking soda
3 Tbsp. baking powder
2 Tbsp. sugar
1 cup all-vegetable shortening
2 1/2 tsp. yeast
2 Tbsp. warm water (85 degrees)
2 cups. buttermilk

Sift dry ingredients together. Cut in shortening. Dissolve yeast in warm water. Add yeast and buttermilk to dry ingredients and stir with a fork until a soft dough is formed. Turn onto lightly floured board and knead briefly. Store in tightly closed plastic bag in refrigerator. Use as needed. Pat down and cut with biscuit cutter. Do not let rise at any time. Bake on greased sheet in preheated 450 deg. oven for 10 minutes.

*Notes - the dough will be VERY sticky. Dough will keep at least one week, the longer kept the stronger the yeast flavor.

[Triss]

More great recipes Sarah, where are you finding all of these?

[barleychown]

I have saved them as I find them in my surfing the web, and am tired of trying to find them in folders on my computer when I need them. I figured it would be easier to post them all, and share them at the same time!

I also use recipezaar for most of my cooking.

[Triss]

I like that one too.  One thing I have found helpful in the kitchen is to get a photo album that had spots for 2 4x6 pics on each page.  Print up recipes I use often and put them in there to keep in the kitchen.  It protects them and keeps them close at hand so I do not have to search.

[duh]

Here is my bisquick recipe:

 Biscuit Master Baking Mix

For biscuits, pancakes, waffles, muffins, gingerbread, cookies, cakes and lots of other good things.

9 cups sifted all-purpose flour
1/3 cup baking powder
1 tablespoon salt
2 teaspoons cream of tartar
4 tablespoons granulated sugar
2 1/2 cups nonfat dry milk solids
2 cups shortening (which does not
require refrigeration)

Sift together flour, baking powder, salt, cream of tartar and sugar three times. Add dry milk. Mix well. Cut in shortening with pastry blender or two knives until mixture looks like cornmeal. Store in covered container at room temperature.

[duh]

All-Purpose Tomato Sauce

This chunky, rustic and pungent sauce goes well with dried pasta as well as with fresh gnocchi and ravioli.

Makes about 2 cups

1   large clove garlic , minced    
3   tablespoons olive oil    
2   tablespoons tomato paste    
   (28 ounce) can whole tomatoes , juice reserved, tomatoes seeded, then crushed    
   Table salt and ground black pepper    
2 - 3   fresh basil leaves , shredded, or 1/2 teaspoon dried    


In a large saucepan, warm garlic in 2 tablespoons oil over low heat until soft, but not colored. Stir in tomato paste, then the tomatoes and their liquid. Simmer, uncovered, until the sauce coats the back of a spoon, about 25 minutes. Season to taste with salt and pepper; before serving, stir in basil and remaining tablespoon oil.

[duh]

               Basic Gravy

                              Makes 1 cup

1 1/2 Tbsp   Pan Drippings
1 1/2 Tbsp   Flour
1/2 cup      Water
1/2 cup      Milk
         Salt and Pepper to taste

In a small saucepan, heat the pan drippings over medium-low heat.  When melted add the flour.  Turn the heat to low and cook, stirring with a wire whisk constantly, until the flour mixture darkens, at least 3 minutes. 

Stir in the milk and water a little bit at a time still using the whisk.  Cook until mixture is warm and serve immediately.  If you like a thinner gravy add more water slowly to the gravy stirring constantly. 

[duh]

Basic Mayonnaise

Makes 1 cup

1 Med.   Egg or egg yolk
Dash   Cayenne
1/2 tsp    Dry mustard
   Salt and Pepper to taste
2 Tbsp    Lemon juice, or 1 Tbsp vinegar and 1 Tbsp water
1 cup   extra virgin olive oil or canola oil

Combine the egg, cayenne, mustard, salt, pepper, lemon juice, and 1/4 cup of the oil in the container of a blender or food processor; turn on the machine and with the machine rumming, add the oil in a thin, steady stream.

After you have added about half of the oil, the mixture will thicken; you can then begin adding the oil a bit faster.  Can be stored in the refrigerator for about 1 week.

[duh]

Basic Pesto

Makes 1 cup

2 cups    Fresh Basil
   Salt to taste
1/2 cloves Garlic, crushed
2 Tbsp   Pine nuts, lightly toasted in a dry skillet
1/2 cup   extra virgin olive oil
1/2 cup   grated Parmesan (optional)

Combine the basil, salt, garlic, nuts, ad about half the oil in a food processor or blender.

Process, stopping to scape down the sides on the container occasionally, and adding the rest of the oil gradually.  Store in the refrigerator for a week or two,  or in the freezer fro several months.  Stir the parmesan in just before serving.

[duh]

Bearnaise Sauce

Makes 1 cup

1 Tbsp   Shallot, minced
1/2 tsp   Tarragon
   Salt & Pepper to taste
1/3 cup   Vinegar
2 med.   Egg yolks
1 Tbsp   Water
8 Tbsp   Butter, cut into pieces
   Freshly squeezed lemon juice

In a small saucepan, combine the shallot, most of the tarragon, the salt, pepper, and vinegar and turn the heat to medium-low.  Cook until all but about 2 tablespoons of the vinegar has evaporated.  Cool.

Beat the egg yolks with the water and stir into the vinegar mixture.  Return to the stove over low heat and beat continuously with a wire whisk until thick, about 5 minutes.

With the heat as low as possible, use a wooden spoon to stir in the butter a bit at a time.  Add the remaining tarragon and taste; add salt and pepper if necessary and, if the taste is not quite sharp enough, a bit of lemon juice.  If the sauce is too thick stir in hot water, a teaspoon at a time.  Serve immediately.

[duh]

Beef Bolognese Sauce

Don’t drain the pasta of its cooking water too meticulously when using this sauce; a little water left clinging to the noodles will help distribute the very thick sauce evenly into the noodles, as will adding an extra 2 tablespoons of butter along with the sauce. Top each serving with a little grated Parmesan and pass extra grated cheese at the table. If doubling this recipe, increase the simmering times for the milk and the wine to 30 minutes each, and the simmering time once the tomatoes are added to 4 hours.

Makes 3 cups, enough to sauce 1 pound pasta

3   tablespoons unsalted butter    
2   tablespoons minced onion    
2   tablespoons minced carrot    
2   tablespoons minced celery    
3/4   pound ground beef chuck    
   Table salt    
1   cup whole milk    
1   cup dry white wine    
   (28 ounce) cans whole tomatoes , packed in juice, chopped fine, with juice reserved    


1. Heat butter in large, heavy-bottomed Dutch oven over medium heat; add onion, carrot, and celery and sautè until softened but not browned, about 6 minutes. Add ground meat and 1/2 teaspoon salt; following illustration below, crumble meat with edge of wooden spoon to break apart into tiny pieces. Cook, continuing to crumble meat, just until it loses its raw color but has not yet browned, about 3 minutes.

2. Add milk and bring to simmer; continue to simmer until milk evaporates and only clear fat remains, 10 to 15 minutes. Add wine and bring to simmer; continue to simmer until wine evaporates, 10 to 15 minutes longer. Add tomatoes and their juice and bring to simmer; reduce heat to low so that sauce continues to simmer just barely, with an occasional bubble or two at the surface, until liquid has evaporated, about 3 hours (if lowest burner setting is too high to allow such a low simmer, use a flame tamer or a foil ring (see related Quick Tip) to elevate pan). Adjust seasonings with extra salt to taste and serve. (Can be refrigerated in an airtight container for several days or frozen for several months. Warm over low heat before serving.)

[duh]

Cheese Sauce

Makes 1 cup

1 1/2 Tbsp   Butter
1 1/2 Tbsp   Flour
1 cup      Milk
1/2 cup       Cheese, grated
      Salt and Pepper to taste

In a small saucepan, heat the butter over medium-low heat.  When melted add the flour.  Turn the heat to low and cook, stirring with a wire whisk constantly for 1 minute.

Stir in the milk a little bit at a time still using the whisk.  Cook until mixture is warm.  Add cheese and stir until melted.   serve immediately.

[duh]

Cold Mustard Sauce

Makes 1 cup

1 med.   Egg
4 Tbsp   Dijon mustard
1/2 tsp   Confectioners' sugar
1/2 tsp   Salt
1/2 tsp   White Pepper
2 Tbsp   Wine vinegar
1 tsp   White vinegar
1/2 cup   Canola oil
3 Tbsp   Dill leaves, fresh & minced

Place the first 7 ingredients in a small food processor or blender and turn the machine on.  With the machine running, add the oil in a steady stream and continue to blend until the mixture has thickened. 

Stir in the dill by hand.  If the sauce is too thick, thin with a little cream or warm water.  Store refrigerated for up to a week.

[duh]

Demi-Glace

Makes 2 cups

1/4 lb   Bacon
1 med   Yellow Onion, peeled & chopped
1 med   Carrot, peeled & chopped
1/4 cup   Flour
2 Tbsp   Tomato Paste
10 Sprigs   Parsley
2   Bay Leaves
2 Springs   Thyme
2 1/2 qts   Beef stock

Render fat from bacon.  Add onions & carrots turn down to medium-low.  Sprinkle veggies with flour and then add to onion mixture.  Stir occasionally for about 15 minutes.  Add tomato paste, parsley, bay leaf, thyme and beef stock.  Simmer over medium heat until reduced by 3/4 about 3 hours.  Strain sauce discard solids & return to pan simmer until reduced to 1/2 about 2 1/2 hours.  Store sealed in refrigerator 1 week.  Store in freezer for up to 6 months.

[duh]

              Hollandaise Sauce

                              Makes 1 cup

8 Tbsp   Butter
3 med.   Egg yolks
1/2 tsp   Salt
Pinch   Dry mustard or cayenne
1 Tbsp   lemon juice

Melt the butter in a small saucepan over low heat; do not let it brown.

Combine all the other ingredients in the blender and turn on the machine.  Drizle in the butter.  The mixture will thicken.  Taste and add more lemon juice or other seasonings if necessary.  Transfer to a container and serve immediately.

[duh]

Horseradish  (makes about 1 cup)

1(1 foot long horseradish root)
1/2 cup white or rice wine vinegar
salt to taste

1.  Peel the horseradish with a sturdy vegetable peeler or paring knife and  cut into chunks.  Grate the horseradish root finely.
Add half of the vinegar and mix until smooth.  taste and continue adding vinegar and salt as necessary.  Refrigerate.  Keeps indefinitely.
 

[duh]

The Ultimate Vegetable Stock

It is important to use a heavy-bottomed Dutch oven or stockpot so that the vegetables caramelize properly without burning. A stalk of lemon grass, available in some grocery stores and most Asian markets, adds a clean, refreshing flavor to the stock. If you cannot find lemon grass, however, the flavor will still be very good.

Makes about 1 quart

2           medium onions (about 12 ounces), peeled and chopped coarse    
10 - 12   cloves garlic , from 1 head, each clove peeled and smashed    
8   large shallots (about 8 ounces), sliced thin    
1   rib celery , chopped coarse    
   Vegetable cooking spray    
1   small carrot , peeled and chopped coarse    
4   large leeks , white and light green parts only, cleaned and
            chopped coarse (about 5 1/2 cups)    
   stems fresh parsley leaves (from 1 bunch)    
2   bay leaves    
1 1/2   teaspoons table salt    
1   teaspoon black peppercorns , coarsely cracked    
1   pound collard greens , washed, dried, and sliced crosswise into
             2-inch strips (about 10 cups packed)    
1   small head cauliflower (about 12 ounces), chopped fine (about
             4 cups)    
8 - 10   sprigs fresh thyme    
1   stalk lemon grass , trimmed to bottom 6 inches and bruised
             with back of chef's knife    
4   medium scallions , white and light green parts, cut into 2-inch
             lengths    
2   teaspoons rice vinegar    


1. Combine onions, garlic, shallots, celery, and carrot in heavy-bottomed, 8-quart stockpot or Dutch oven; spray vegetables lightly with vegetable cooking spray and toss to coat. Cover and cook over low heat, stirring frequently, until pan bottom shows light brown glaze, 20 to 30 minutes. Add leeks and increase heat to medium; cook, covered, until leeks soften, about 10 minutes. Add 1 1/2 cups hot water and cook, partially covered, until water has evaporated to a glaze and vegetables are very soft, 25 to 35 minutes.

2. Add parsley stems, bay leaves, salt, peppercorns, and 7 cups hot water. Increase heat to medium-high and bring to simmer; reduce heat to medium-low and simmer gently, covered, to blend flavors, about 15 minutes.

3. Add collard greens, cauliflower, thyme, lemon grass, and scallions. Increase heat to medium-high and bring to simmer; reduce heat to low and simmer gently, covered, to blend flavors, about 15 minutes longer. Strain stock through large strainer into 2-quart bowl or container, allowing stock to drip through to drain thoroughly (do not press on solids). Stir vinegar into stock. (Stock can be covered and refrigerated up to 4 days or frozen up to 2 months.)

[Penny]

Hey these are great, thanks for posting them everyone. 

[duh]

White Sauce

Makes 1 cup

1 1/2 Tbsp   Butter
1 1/2 Tbsp   Flour
1 cup      Chicken stock or Boullion
         Salt and Pepper to taste

In a small saucepan, heat the butterover medium-low heat.  When melted add the flour.  Turn the heat to low and cook, stirring with a wire whisk constantly for 1 minute.

Stir in the stock a little bit at a time still using the whisk.  Cook until mixture is warm and serve immediately.

[duh]

Hi Penny,

I love having these types of recipes in my data base. 

[Penny]

Hi Duh, me too, i have copied and printed these off, most i have but there are some variations.

[duh]

I have some other sauces and such but they aren't really basic.  Does that make sense?  I didn't think they belonged in this topic.  What do you think?

[biita]

Thanks for posting the bisquick recipe,, we have that here, but it cost a small fortune to buy.  an the box is so small like maybe 4 cups of mix in it is all. 

The rest i have made myself at one time or another, but there is some i haven't, so thank you for those also,,,

Great post!!!