Hi friends! Welcome Cat Scratch Kitchen, emphasis on Scratch. I'm Terri, I wanted to find ways to reproduce many things I use in my everyday cooking. I'm going to share with you scratch made convenience foods ready for your pantry or freezer, as well as new foods I make in the newest kitchen appliances, like the electric pressure cooker and air fryer. You will know the content of your food, be prepared for last minute meals and have fun along the way. I'll share not only how to make the basic staples, but ways to use them to make delicious dishes as well. Let's get cooking and have fun in the kitchen!
Stove top stuffing is banned in Europe. I quit buying it because of that. I make home made stuffing now. If most of the world is banning it, it must not be reall good for us.
Thanks for showing us the right way. My wife did a copycat, but it didn't come out that great. She diced stuff, and everything was so big and CHOMPY. Hurt my teeth to eat like-big rocks in it. Disliked it so much that I almost threw bowl at her. And, we just ate at Long John's Silver's, and they have great coleslaw. Just hope Wife follows this recipe, because you are Great Chef.
It is perfectly safe to freeze coleslaw. You can freeze coleslaw without risk as long as the slaw hasn't been left out before freezing and it's thawed. You can keep coleslaw in the freezer for up to 1 month. Any longer than that, and the texture will change too much.
Bay leaves or bay leaf powder, celery salt, dry mustard, ground black pepper, ginger, smoked paprika, white pepper, ground nutmeg, cloves, replace with old spice, ground old spice, crushed red pepper flakes, mase, or nutmeg, cardamom, substitute cinnamon or cloves, cinnamon
I usually make my own. Pour 1 Tbs. of vinegar or lemon juice into a 1 cup measurer and then fill the rest of the measuring cup with milk. Then gently stir the mixture and let it sit for about 5 minutes.
I tried out this dish when I got my first part time job after high school at Woolworth's in San Francisco, 1967. Boy, I'll never forget that taste when I worked split shifts at the Woolworth's Store.
I would've put the whole thing together and let it soak in the refrigerator, overnight, giving time for the raisins to soak up. Cook the next day they would really bring out flavour. I've been playing around with different steak sauce recipes. sultana, raisins and Tamarind are my go to fruit.
Thank you so so much! I live in Canada now, but am from Texas and these crazy people up here, don't do white gravy. They don't even sell it in any of the stores and I miss my country gravy so much. Just as much as I am missing grits. They don't do that either. Like I said, crazy people.
This is perfect for now days Ms. Terry! I haven't been able to find Rosarita Enchilada Sauce in my area at all since after the pandemic cooled down. Who knows what happened. At least now I can avoid the good ole' "Natural Flavors" chemicals that they put in that and everything else. Thanks again miss 🤘🤘
Where I live fresh basil is really expensive. Ive found that using 50/50 fresh basil and baby spinach makes a lovely pesto. Ive also used cashew nuts instead of pine nuts too. Pesto is such a versatile thing to have on hand. I didnt know it could be frozen!
I’ve been a big lover of Kraft Catalina for years and I have to say this recipe came really close. I cut the sugar a little and left out the cayenne as I’m struggling with too spicy these days. The dressing turned out wonderful. A keeper for sure!
Best homemade cake mix ive come across. Made cupcakes with it. Easy, quick and tasted excellent. Im going to make a chocolate mix and use it to make self saucing pudding. There are endless possibilities with this cake mix. Thank you for sharing this recipe.
