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Stephanie's Freezer Spaghetti Sauce
Pantry Italian

Stephanie's Freezer Spaghetti Sauce

4.7

Prep
20 min
Cook
135 min
Total
155 min

Instructions

  1. 1 Sauté together onion, garlic, green pepper, and oil in a slow cooker. Cook until onion is transparent.
  2. 2 Add tomatoes, sugar, parsley, oregano, basil, salt, and black pepper. Cook on Low for 2 to 3 hours. Stir frequently.
  3. 3 Let sauce cool. Pour sauce into quart-size freezer containers. Store in freezer.
  4. 4 Defrost the sauce in the refrigerator overnight or in the microwave. Transfer sauce to a saucepan over medium heat and stir in one 6-ounce can tomato paste per quart. Continue to cook, stirring frequently, until heated through.

By Stephanie Lane

Crispy Chinese Noodles
Pantry Asian

Crispy Chinese Noodles

4.8

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Cut egg roll wrappers into 1-inch strips.
  3. 3 Heat a wok over medium heat until very hot. Pour oil into the hot wok and heat until shimmering. To test the heat, lower the tip of a wooden chopstick into the oil; if it bubbles vigorously, the oil is ready.
  4. 4 Gently place 2 to 3 strips into hot oil; cook until beginning to brown on one side, 30 seconds to 1 minute. Gently flip and cook until crisp and golden brown all over, 30 seconds to 1 minute more.
  5. 5 Use a slotted spoon to transfer fried strips to a paper towel-lined plate. Repeat to fry remaining strips.

By OdaMae

Chinese Hand-Pulled Noodles
Pantry Chinese

Chinese Hand-Pulled Noodles

3.6

Prep
60 min
Cook
10 min
Total
115 min

Instructions

  1. 1 Place flour in a large bowl and gradually mix in water. Mix until dough comes together; knead until smooth, 15 to 20 minutes. Cover with plastic wrap and let rest for 15 minutes.
  2. 2 Knead dough again for 2 minutes; cover and let rest for 15 minutes.
  3. 3 Knead dough one more time for 2 minutes. Divide into 4 equal pieces. Roll each piece into a 3/8-inch-thick sheet. Brush both sides of each sheet with oil. Stack sheet together; cover with plastic wrap and let rest for 10 to 15 minutes.
  4. 4 Fill a large saucepan with water and bring to boil.
  5. 5 Place one sheet of dough on a cutting board and slice into 1/8-inch-wide strips. Take one end of a strip in each hand and stretch it until it is 30 to 35-inches long. Fold it in thirds and stretch again to the same length; shake and slap against the counter several times to lengthen it to 2 to 3 yards. Drop it into boiling water. Add 2 to 3 more strips of noodles to boiling water; cook until tender, 5 to 10 minutes. Transfer drained noodles to a serving bowl.
  6. 6 Repeat with remaining sheets of dough.

By Ping Lo

Dad's Simple Steak Marinade
Pantry American

Dad's Simple Steak Marinade

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Whisk together the vegetable oil, soy sauce, red wine, Worcestershire sauce, and garlic in a bowl, and pour into a resealable plastic bag.
  2. 2 To use the marinade, place the meat in the bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight. Discard the marinade after it has been used.

By MLALAK

Homemade Dog Liver Bites
Pantry American

Homemade Dog Liver Bites

4.9

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch square baking dish and line it with parchment paper.
  2. 2 Add oats to the bowl of a food processor; pulse until finely chopped, 10 to 15 seconds. Transfer oats to a large bowl and mix in flour.
  3. 3 Place livers in the food processor and process until smooth, 10 to 15 seconds. Add eggs and blend until well combined, about 10 seconds. Add oil and process until incorporated.
  4. 4 Add liver mixture to oat and flour mixture; stir until well blended. Spoon into the prepared baking dish.
  5. 5 Bake in the preheated oven until firm to the touch but not hard and crispy, 30 to 40 minutes.
  6. 6 Remove from the oven and let cool completely before cutting into 50 pieces.

By Whitey

Onion Jam
Pantry American

Onion Jam

4.8

Prep
25 min
Cook
55 min
Total
80 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat vegetable oil in a heavy skillet over medium heat. Stir sugar into oil with a wooden spoon, stirring constantly, until mixture is a light caramel color, about 10 minutes. Mixture will be very hot.
  3. 3 Stir onion, salt, and black pepper into sugar mixture. Onions will immediately start to caramelize. Stir frequently over medium heat until sugar has dissolved and onions are browned, about 15 minutes.
  4. 4 Pour red wine vinegar into onion mixture; simmer until mixture reaches a jam consistency, about 30 minutes. Let cool to serve.

By WENDYMARIE37

Cornell Chicken Marinade
Pantry American

Cornell Chicken Marinade

4.7

Prep
10 min
Cook
Total
250 min

Instructions

  1. 1 Whisk egg in a medium bowl; gradually drizzle in oil while continuing to whisk until well combined and emulsified. Whisk in vinegar, salt, poultry seasoning, and black pepper.
  2. 2 Set some sauce aside for basting while grilling; refrigerate until ready to use. Pour remaining sauce into a shallow baking dish; add chicken and toss to coat with marinate. Cover the dish; marinate in the refrigerator, 4 hours to overnight.

By Kathy

Green Pea Sauce
Pantry American

Green Pea Sauce

4.3

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Warm the oil in a skillet over medium-high heat. Stir in the onion, and cook until nearly tender. Stir in the garlic, and cook for a few seconds, until fragrant. Pour in peas, and stir to thaw. Pour in the vegetable stock and evaporated milk. Turn heat to low, cover, and cook for 5 minutes. Once the peas have cooked, pour them into a blender and puree until smooth.
  2. 2 Pour the pureed sauce back into the skillet, and season to taste with salt and pepper. Simmer over low heat until the sauce reaches desired consistency.

By flor

Holland Cream (White Cream Filling)
Pantry American

Holland Cream (White Cream Filling)

4.4

Prep
15 min
Cook
5 min
Total
35 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir sugar and 1/2 cup water together in a saucepan over medium heat until sugar has dissolved and mixture comes to a boil. Remove from the heat and let cool completely, 15 to 30 minutes.
  3. 3 Pour cooled syrup into a large mixing bowl. Add shortening, oil, and vanilla; beat with an electric mixer on high speed until well blended.
  4. 4 Beat in confectioners' sugar, 1 cup at a time, until filling is thick and fluffy.
  5. 5 Mix in water, 1 tablespoon at a time, if filling is too thick.

By Allrecipes Member

Best Friend Doggie Biscuits
Pantry American

Best Friend Doggie Biscuits

4.8

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
  2. 2 In a large bowl, combine cornmeal, flour, and salt. In a separate bowl, beat egg with oil, then stir in chicken broth and parsley. Gradually stir wet ingredients into dry ingredients until combined and a soft dough forms.
  3. 3 Lightly knead dough on a lightly floured surface and roll out to a thickness of 1/2 inch. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto the prepared cookie sheet.
  4. 4 Bake in the preheated oven until firm, about 15 minutes.

By Allie G

Marinade for Chicken
Pantry American

Marinade for Chicken

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice. Stir in mustard powder, salt, pepper, and parsley.
  3. 3 Use to marinate chicken before cooking as desired. The longer you marinate, the more flavor it will have.
  4. 4 Enjoy!

By JILLYPOOH

Huancaina Sauce
Pantry Latin American

Huancaina Sauce

4.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Heat oil in a skillet over medium heat; saute onion, aji peppers, and garlic until onion softens and mixture is bright yellow, 5 to 10 minutes. Transfer mixture to a blender; add milk and blend until smooth. Add queso fresco and crackers to mixture and blend until sauce is smooth and the consistency of thick yogurt. Season with salt and pepper.

By aelionei

Japanese Egg Yolk Sauce
Pantry Japanese

Japanese Egg Yolk Sauce

3.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Beat egg yolks and lemon juice in a medium bowl with a wooden spoon. Beat in vegetable oil, a few drops at a time, beating well after each addition, until the mixture begins to emulsify. When all oil has been incorporated, stir in miso, orange zest, pepper, and salt.

By SLPAULSON

Enchilada Sauce
Pantry Mexican

Enchilada Sauce

4.5

Prep
10 min
Cook
11 min
Total
21 min

Instructions

  1. 1 Heat oil in a skillet over medium-high heat. Stir in chili powder and flour, reduce heat to medium, and cook until fragrant and deepened in color, stirring constantly to prevent the flour from burning, about 1 minute.
  2. 2 Gradually stir in water, tomato sauce, cumin, garlic powder, and onion salt until smooth. Continue cooking over medium heat until thickened slightly, about 10 minutes. Season with salt.
  3. 3 Enjoy!

By BRANDI T

Mango-Pineapple Chutney
Pantry Indian

Mango-Pineapple Chutney

4.7

Prep
35 min
Cook
70 min
Total
225 min

Instructions

  1. 1 Heat oil in a large saucepan over medium heat. Add red pepper flakes; cook until they begin to sizzle. Stir in onion. Reduce heat to low, cover, and cook, stirring occasionally, until onion has softened, about 20 minutes.
  2. 2 Increase heat to medium. Add bell pepper and ginger; cook and stir, uncovered, until ginger is fragrant, 2 to 3 minutes. Stir in mangoes, pineapple, brown sugar, vinegar, and curry powder; bring to a simmer and cook for 30 minutes, stirring occasionally.
  3. 3 Cool chutney completely. Store in airtight containers in the refrigerator.

By MATHTUTORRITA

Enchilada Sauce with Chocolate
Pantry Mexican

Enchilada Sauce with Chocolate

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Heat oil in a large saucepan over medium-high high heat. Sauté onion until tender. Stir in garlic, oregano, cumin and cinnamon; sauté for a few minutes.
  2. 2 Stir in flour and chili powder until sauce thickens. Slowly whisk in chicken broth; reduce until sauce reaches desired consistency. Stir in chocolate until melted and well blended.

By Anna Marie

Demi-Glace
Pantry French

Demi-Glace

4.8

Prep
40 min
Cook
1200 min
Total
1750 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 450 degrees F (230 degrees C). Place veal bones in a roasting pan.
  3. 3 Roast bones in the preheated oven until well-browned, about 1 hour 15 minutes.
  4. 4 While the bones are roasting, drizzle oil onto a baking sheet. Add onions, carrots, and celery, then spread tomato paste over top. Mix until vegetables are well coated.
  5. 5 Roast vegetables on another rack in the oven until well-browned, about 45 minutes.
  6. 6 Transfer vegetables and bones to a large stockpot. Pour 10 quarts water into the stockpot and set over medium-high heat.
  7. 7 Meanwhile, pour 2 cups water into the roasting pan used for the bones. Set the pan on the stovetop over high heat; bring liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
  8. 8 Pour liquid and browned bits into the stockpot.
  9. 9 Bring contents of the stockpot to a boil, then reduce the heat to low and simmer gently, skimming foam as necessary, until meat and all connective tissues are completely off the bones, about 18 hours.
  10. 10 Set a colander over a bowl. Ladle vegetables, bones, and meat into the colander. Discard vegetables, bones, and meat; return any broth to the stockpot.
  11. 11 Bring broth to a boil. Boil until broth reduces to approximately 1 gallon in volume, 30 minutes to 1 hour.
  12. 12 Strain broth through a fine-mesh strainer into a large container set in an ice bath; chill to room temperature, 30 to 45 minutes.
  13. 13 Cover the container with a lid or plastic wrap, then chill in the refrigerator until demi-glace is cold and set, 8 hours to overnight.
  14. 14 Scrape and discard any fat from the surface.
  15. 15 Turn demi-glace out onto a work surface. Cut into 16 blocks. Wrap each block in plastic wrap and store in a resealable plastic bag in the freezer.
  16. 16 Enjoy!

By John Mitzewich

French Fried Onions
Pantry American

French Fried Onions

4.9

Prep
10 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Soak onions in milk for 5 minutes.
  2. 2 Combine flour, garlic powder, onion powder, white pepper, and salt. Add a handful of onions and toss to coat. Remove and repeat with remaining onions, one handful at a time.
  3. 3 Heat oil in a large skillet or deep fryer. Fry onion in batches, stirring as needed, until evenly browned, 2 to 3 minutes each. Drain on paper towels and season with more salt. Store in an airtight container.

By Nancy

Chef John's Homemade Mayonnaise
Pantry American

Chef John's Homemade Mayonnaise

3.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Add egg yolks, lemon juice, vinegar, mustard, salt, sugar, vegetable oil, and olive oil to a tall, narrow bowl in the order listed. Set an immersion blender into the mixture and hold it against the bottom of the bowl; pulse until a thick, pale mixture begins to form, about 3 to 6 pulses. Continue blending until smooth and creamy.

By John Mitzewich

Vegetarian Gravy
Pantry American

Vegetarian Gravy

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat oil in a medium saucepan over medium heat. Stir in onion and garlic. Cook and stir until onion has softened and turned translucent, about 5 minutes.
  3. 3 Stir in flour, nutritional yeast, and soy sauce to form a smooth paste.
  4. 4 Gradually whisk in broth. Season with sage, salt, and pepper.
  5. 5 Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened. Serve hot.

By Tali