On a regular basis, I make vinaigrette, cookies, taco seasoning mix, and chocolate syrup. I also make frosting when I bake cakes or cupcakes, and occasionally make bread.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Pretty much everything - yogurt, cheese, sausage, ground beef, bread, pasta. It's very time sensitive.

How does one "make" ground beef? Doesn't the steer kind of take care of that?

She grinds the beef herself. It doesn't come pre-ground directly from the steer.

Psst... I grew up on a farm. PP wasn't abundantly clear...

Let's see, I make my own:

snack cake (like a more wholesome brownie...my grandma's recipe, kids take it for lunch)

banana bread

faux peanut butter cookies (DS has nut allergy, so I substitute soy nut butter for pb)

...and that's really it. I love Giant's baking aisle. If it's a baking kit of any type, I'm buying!

I cant even be bothered to sift flour and do not own a stand mixer.

I buy bagels and make seasoned bagel chips

I usually use olive oil, garlic powder, black pepper, sea salt, chilli powder and oregano to season the bagel chips.

Absolutely awesome

I use bread machine to make dough for pizza, naan, etc.

I hope to make my own sauerkraut soon - has anyone had any luck with this?

new poster here - i am SO impressed with all of you! i make occ chicken stock, but that's it for me...

i'd love it if you posted recipies! Flour tortillas, the artisanal bread...

and i'm also kind of curious how many of you wohm?

Anonymous wrote:

Anonymous wrote:Pretty much everything - yogurt, cheese, sausage, ground beef, bread, pasta. It's very time sensitive.

How does one "make" ground beef? Doesn't the steer kind of take care of that?

She grinds the beef herself. It doesn't come pre-ground directly from the steer.

I make semi-regularly:

Hummus
Baba ghanoush
Stock
Jam
Granola

For hummus and baba ghanoush, I love The Vegetarian Epicure's recipes. She uses a base (tahini, garlic, and lemon) and then you use that for the hummus and the baba ghanoush.

Whipped, flavored cream cheese. I can make mine low fat, any flavor I want and it doesn't taste rubbery.

Anonymous wrote:Pretty much everything - yogurt, cheese, sausage, ground beef, bread, pasta. It's very time sensitive.

How does one "make" ground beef? Doesn't the steer kind of take care of that?

Anonymous wrote:I just made really easy tasty salad dressing: juice of 1 lemon, roughly same amount of olive oil, salt, pepper. Shake in a small tupperware and it will keep in the fridge for a little while.

It will keep for a long time in or out of the fridge. The oil won't solidify out of the fridge. I don't make salad dressing anymore, just toss with lemon juice, oil, salt and pepper and then balsamic vinegar. Especially delicious if salad has avocado.

Anonymous wrote:chai concentrate
pestos
babajanoush (this is SO easy and delish)
canned tomatoes
pickled veggies (esp carrots)
stock

Can you post your recipe for: babajanoush (this is SO easy and delish)

Granola
Ice cream
Yogurt
Vegetable bouillon mix
Bread & pizza (occasionally)
Puff pastry (for entertaining only)

Pretty much everything - yogurt, cheese, sausage, ground beef, bread, pasta. It's very time sensitive.

Oh, yeah, and stock. Just made a crockpot full of chicken stock this weekend.