<p>Pesto. We’ve got so much basil that it is easy to send the kids out to harvest some and whip up a fresh batch any time.</p>
<p>Beef broth soup–very fortifying and restorative! </p>
<p>Apparently I’m just like everyone else: mashed potatoes, toll house cookies. I also cook a lot from scratch when we have dinner guests – chicken curry, chicken cordon bleu. Also always make my own desserts for company – apple crisp, pineapple upside down cake. I enjoy cooking very much.</p>
<p>Pie crust; cookies; chicken stock; salad dressing. If I don’t have a carcass I just boil a piece of chicken. It’s not as tasty but I don’t want the added salt in the canned stuff. I don’t even like to cook.</p>
<p>So tell me what to do with my ham bone. I have made stock from it in the past but then I didn’t know what to do with it. </p>
<p>Ham bone ->Split pea soup.</p>
<p>Yes to the mashed potatoes, choc chip cookies, most soups, white sauces and GRAVY!!!</p>
<p>Some folks like to make a bean soup w/hambone. Or pea soup. I like neither, so I give the bone to my mom who likes both kinds of soup. </p>
<p>I’ve never made split pea soup but love it - so I will have to do that this year - thanks for the suggestions.</p>
<p>Wow. When are the parties at our house, eyeamom, elliemom, ema , etc. Yum!</p>
<p>I make chocolate pudding from scratch. Always. Don’t use the box mix. Its easy. Ans with the holidays upon us I make mazoh balls and an apricot souffle… As for other items,I have some family cake recipes that are really good but havent made them in eons.</p>
<p>It’s hard to think of anything that I don’t make from scratch…low carb pita, peanut butter, butter, canned tuna and Redpack tomatoes. And there are two TJ’s salad dressings that I like and have gotten lazy about having in the house: Champagne Pear Gorgonzola and Spicy Peanut. I used to make all of our bread, jams and jellies and chutneys, sometimes pasta and ice cream, but now since I don’t eat those things I don’t make them. Sausage is something I sometimes make but more often buy. I make hummous, Thai red curry paste, toast and grind my own spice blends such as Indian masalas and chili powder. (Although I also buy some from Penzey’s) I always have an array of homemade frozen stocks on hand (brown, chicken, fish/lobster, turkey). I make all cakes, pies, cookies, and desserts in general. I thought of something: if S or H wants pizza, we buy it. Otherwise I cook it from scratch: Indian, Thai, Indonesian, Chinese, Hungarian, French, Italian, American, Mexican…you name it. </p>
<p>Another HI favorite with ham bone is Portuguese bean soup. It’s tomato and ham based soup with kidney beans in it and is wildly popular in our state. I’m sure you can find a recipe on the web. </p>
<p>Those who are having trouble with pizza dough, try the new New York Times recipe. It’s a winner. Easy, too. You make it the day before and then just stretch it out and bake on the day you want to eat it.</p>
<p>Tomato sauce, mashed potatoes, salsa, guac, granola, chicken pot pie, mac & cheese, risotto, salad dressing, all kinds of soup. And I’m another Toll House cookie person (only thing I bake.) </p>
<p>Eggs. </p>
<p>I crack them open and everything.</p>
<p>I’d be interested in the world’s best homemade chicken pot pie if anybody happens to know the recipe. I am looking for some to convert to dairy free… we like the blake’s organic frozen ones from whole foods because they’re easy and only around 300cals per generous serving, but they’re expensive and frequently out of stock. I’d like to make my own. </p>
<p>Cooks Illustrated has a good recipe.</p>
<p>Ema, I love my recipe for chicken pot pie but it has half & half in it. I don’t know how you’d make the creamy sauce without using either milk or cream but I suppose you can try. Here is my recipe. </p>
<p><a href=“http://www.food.com/recipe/delicious-chicken-pot-pie-10744”>http://www.food.com/recipe/delicious-chicken-pot-pie-10744</a></p>
<p>I also add Morton’s Nature’s Seasons to it, right after I add the chicken and before it goes in the oven. I also use butter, not margarine.</p>
<p>The storebought one I eat is naturally dairy free and it’s not vegan or anything weird, so I’m not sure how they do it. I’m as novice as they come when it comes to cooking. I do have a dairy-free substitution in one of my cookbooks for half and half, but I haven’t tried it. Will have to experiment. </p>
<p>I like to cook and among the things I make from scratch are: stock (chicken, beef, and vegetable), soup–all kinds, salad dressings, mayonnaise, apple sauce, tomato sauce, tomato-based spaghetti sauce, and pesto. I used to make my own pizza dough and pasta, but I found great sources for both so I rarely make these anymore. Also, I don’t bake so I generally buy bakery goods–one exception is pies. I’ve learned to make a decent pie dough but I don’t make it very often. </p>
<p>This thread may be spawning a new thread “Doughs I like to eat raw…” Pie, cake, cookie…YUM.</p>