Come on, we all have those semi-homemade recipes we throw together either because of time or money. For instance, making a Mexican rice packet and tossing in half a can of black beans. Or using a box of dirty rice mix for the filling for enchiladas.
We all have our shortcuts, what are yours to still make it taste great but with that little not-from-scratch helper?
Doc Hudson
Favorite Answer
Yeah, I'm not above using canned soup in a recipe, or even canned vegetables in a few recipes.
But i do consider myself to be a very good cook. And so do most of the people who eat my cooking.
Doc Hudson
sweetroll
I think I am excellent cook and many others do too. I go to canned mushroom soup for things like tuna casserole, I don't buy the pre-boxed stuff though like the rice mixes. Rice is always a staple in my kitchen.
When I make smothered burritos, I love that green enchilada sauce in a can and pour it over the burritos and use some in the meat. I also use refried beans in a can.
I do a lot of home canning, don't buy jarred spaghetti sauce, always make my own pasta salads.
Chetak.
One of mine is to use gravy powder and water mixed into other dishes. Today I browned some lamb neck chops and put into a pot and added water, browned onions and a heaped teaspoon gravy powder.
When the chops are partially cooked I will remove and let the water cool and skim off the fat.
I will then de-bone the chops and put the meat into a tightly covered casserole and add much liquid I need to cover the meat, and then slowly bake.
I also use potato flake as a thickener for stews etc
lovin' spoonful
Short cuts are great when your short on time - or just plain tired! I use cake mixes, muffin mixes, quick bread mixes often as shortcuts. I use cream soups in some things. Taco seasoning packs can come in handy. Bottled Italian dressing makes a great marinade.
I concocted a shortcut chicken spaghetti recipe with boxed velveeta mac and cheese and it is pretty tasty (cook a couple of chicken breast, cut up the chicken, add chicken, a can of cream chicken soup, a can of Rotel tomatoes, the package of cheese sauce, mix, put in casserole, sprinkle with shredded Cheddar, bake at 350 till heated and cheese melted on top). It's a fast meal that comes practically from the pantry!
I shortcut in baking most of the time. I love recipes that start with a cake mix, muffin mix, etc. I made these cookies recently - they are wonderful!!!!!!!!!!!!!!
Turtle Fudge Chocolate Chip Cookies
Ingredients
Crisco® Original No-Stick Cooking Spray
5 ounces unsweetened chocolate
1/4 cup butter
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 (7.4 oz.) packages Martha White® Chocolate Chip Muffin Mix
2/3 cup chopped pecans
48 foil-wrapped chocolate covered caramel candies, unwrapped
Preparation Directions
1. HEAT oven to 350º F. Coat large cookie sheet with no-stick cooking spray. Microwave chocolate and butter in uncovered large microwave-safe bowl on HIGH for 2 minutes or until butter is melted. Stir until chocolate is completely melted and smooth. Stir in sweetened condensed milk. Stir in muffin mix until completely blended.
2. ROLL tablespoonfuls of dough into balls. Dip bottoms into pecans. Place on cookie sheet with nut side up, 2 inches apart. Bake 7 to 8 minutes or just until cookies look slightly crackled and centers are still soft. Immediately press a caramel candy into center of each cookie. Place on a wire rack. Swirl chocolate gently with knife while candy is warm, if desired. Cool.
Prep Time: 20 min
Cooking Time: 30 min
Serving size: 48 cookies
http://www.marthawhite.com/Recipes/Detail.aspx?recipeID=5511&mealtype=25
Karen L
I can't think of anything except canned tomatoes spaghetti sauce in a jar, and powdered bouillon. I keep canned soup around(and the spaghetti sauce), but to eat on days when I want food and want it right now. I never use canned soup in a casserole. I can make the same thing far cheaper in minutes. I never buy mixes of anything, so they aren't there for me to use.