Cooking from Scratch

**forestdale** · 10-02-2005, 05:41 PM

Hello everyone. I thought I'd add to our already fabulous cooking threads and do a series on cooking from scratch. I'll try to cover all types of cooking from meat, fish, soup and stews to cakes, cookies, pizza, drinks and salad dressing. This will be aimed at new cooks, or new to cooking from scratch cooks, but hopefully it will help everyone with ideas for new recipes.

These recipes show you how to build flavour as you cook by using fresh or dried ingredients, most of which will be unprocessed. There'll be lots of wholesome, frugal food and if I have some help, I'll give you approximate US and Canadian prices for the meal as well. I'll need two volunteers for this - one American and one Canadian, who will price the ingredients for me. Please PM me for more details or to volunteer.

I'd like to have your feedback about what dishes you'd like to have included. I'll be starting with beef stew with herb dumplings. I'm happy to include your suggestions, so start typing and let me know what you want.

**Early Bird** · 10-02-2005, 08:00 PM

Mexican foods! DH's favorites.

**forestdale** · 10-02-2005, 08:02 PM

not a problem, early bird. I've added it to the list.

**Mom23boys** · 10-03-2005, 09:35 AM

I am going to love this thread! Thanks for doing it Rhonda!!

**Early Bird** · 10-03-2005, 10:21 AM

homemade soups!

**Early Bird** · 10-03-2005, 10:23 AM

Another thing. If there are steps that REALLY MATTER, plz let me know.

For example, today, for the 1st time ever, I BROWNED the pork chops before putting them into the crockpot. (I found an old thread of Margery's that says browning beforehand REALLY MAKES A DIFFERENCE.)

**sanderson76** · 10-03-2005, 10:30 AM

I second the homemade soups...

**graci42** · 10-03-2005, 11:44 AM

I'd like to see beef noodle casserole type substance...

Thickening gravy and creamy gravies...

Also...what about making "popular foods" from scratch...

I tried my hand at home made tater tots...they turned out pretty good!

Graci

**Valerie in WA** · 10-03-2005, 03:42 PM

Hash browns (the kind with shredded potatoes)? Mine come out burned or mushy or both

**forestdale** · 10-03-2005, 03:45 PM

Early bird, yep, browning makes a huge difference. I'll make sure I point out those things that do. Thanks for your suggestions.

Graci, Sanderson, I've added your suggestions to my list. Thanks.

You're welcome, Michelle.

**Valerie in WA** · 10-05-2005, 03:20 PM

I have another request: could you talk about herbs and seasonings? I'd like information on what goes well with what and how a dash of this can give that a hint of whatever. KWIM?

An example? I know that oregano and garlic are key to Italian flavors, but I can also tell that something is missing. What is it?

Another example? What goes well with chicken besides sage (which I over-use)?

That sort of thing. Please?

**forestdale** · 10-05-2005, 03:23 PM

It's missing basil.

Sure thing, Valerie. It's on my list.

**baxjul** · 10-07-2005, 10:09 PM

Oh, I love paprika on my chicken.

**Sara Noel** · 10-07-2005, 10:10 PM

I agree with the paprika. I can't make chicken with skin without it.

**RuthNY** · 10-11-2005, 08:29 AM

Oooh, I am going to love this!
What I have always wanted to be able to do is cook without a recipe. How do people DO that!?! They say "Oh, I never measure" HA! Do they know how hard it is for someone like me that needs EVERYTHING written down, including amounts.
I am a good cook but I never ever have been able to just 'whip something up'.