pantry staple

Use up your odds and ends of bread pieces and more by making homemade bread crumbs. In just a few minutes, you can have a jar of bread crumbs ready to be seasoned or use as-is in your favorite recipe.

Homemade Bread Crumbs (+ Seasoned Option)

torn up bread, muffins, crackers*

parsley

salt (or

black pepper (or

onion powder

garlic powder

thyme

Break up the pieces of bread if you haven&#039;t already and toss them into the food processor bowl. You don&#039;t even have to defrost the bread if it&#039;s frozen before whirring it up most of the time (the exception is a hard crust from artisan bread).

Whir the pieces until finely and evenly chopped.

Store in a glass mason jar or other container in the fridge for a month or in the freezer for 6 months or more.

Here’s an easy tutorial for How to Make Buttermilk Substitute, and all you need are just 2 ingredients! This substitute for buttermilk is perfect for making tender, flavorful baked goods.

How to Make Buttermilk Substitute

milk (anything but skim milk)

Tablespoon white vinegar or lemon juice

Pour the milk into a liquid measuring cup.

Add the vinegar or lemon juice and give the mixture a quick stir.

Let the milk sit at room temperature for 10 minutes, or until it has thickened and curdled.

Mexican refried beans or frijoles refritos are a Mexican food staple that everyone should master. You’ll love this easy authentic refried beans recipe because it’s better than canned or restaurant refried beans. This recipe makes THE best refried beans!

Authentic Mexican Refried Beans Recipe (Frijoles Refritos)

pinto beans ((include some cooking liquid

olive oil (or vegetable oil of choice)

⅓ cup of finely chopped white onion

chiles de arbol (or dried/fresh chile of choice)

sea salt (adjust

Saute The Onion and Dried Chilies

Heat the oil in a large frying pan, once it&#039;s hot add the onion and cook until browned and crispy (this gives it a great taste, or you can just sauté until tender.)  Next add the dried or fresh chiles and cook just until they brown or begin to blister -- this happens quickly so be ready to proceed.

Mash &amp; Saute the Beans

Next add the boiled beans -- be careful because it will splash, allow to fry for about 3 minutes. Next add about ¼ cup of the broth and then begin mashing the beans until you achieve the desired texture. The broth will help with the mashing and you&#039;ll need to add a little bit of the broth to help you achieve the texture you desire.

Cook to Desired Consistency

Continue to &quot;fry&quot; for about 5-8 minutes or until they have the consistency you want. Remember to adjust the consistency to your needs by cooking longer to thicken or adding more broth/water to thin out. Taste and add salt as desired.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1593278839/pcaa76zleebpzywxdofy.mp4

No more buying awful tasting canned refried beans, you'll love this easy homemade recipe for authentic Mexican refried beans which doesn't use lard, so they're vegan!

How to Make Vegan Refried Beans

An incredibly easy ketchup that starts with tomato paste and uses honey as a sweetener needing only 5 minutes hands-on time to make.

Quick Honey Sweetened Homemade Ketchup

tomato paste*

vinegar

water (or more,

salt

cinnamon allspice

Combine all ingredients until smooth in a saucepan.

Bring to a boil, reduce heat to low and simmer 15-20 minutes (you&#039;ll need to partially cover because it will spit hot tomato out at even the lowest simmer). If it seems too thick, add water, a teaspoon at a time to desired consistency.

Let cool and then pour into a glass bottle for storage (a metal funnel makes this easier).

Keep refrigerated. If it thickens too much in the fridge, just add some water (a couple teaspoons at a time) to reach pouring consistency.

How to make tomato puree at home with fresh tomatoes with a simple step-by-step process, then refrigerate, freeze, or can it for later - perfect for adding to soups, stews, and sauces!

How to Make Tomato Puree

8.8 lb tomatoes (Roma, Plum,

Wash and quarter all the tomatoes. Then choose your processing method.

Pass the tomatoes through an electric strainer or food mill, which will naturally strain out the core, seeds, and peel.

METHOD 1: Food Mill

Blanch and peel the tomatoes. Then, slice them in half, remove the core, stem end, and seeds, and chop them finely with a sharp knife.

Transfer the tomatoes to a colander over a bowl and leave them to stand for 15 minutes to drain excess liquid.Alternatively, to skip the blanching/peeling steps, chop the tomatoes into small pieces, bring them to a boil, and then simmer for 10-15 minutes until they soften. You can then puree the tomatoes and press them through a fine-mesh sieve to remove the seeds/peel/pulp.

Transfer the remaining tomatoes to a food processor/blender (or use an immersion blender) and blend them into a puree.

METHOD 2: Blender/Food Processor

If you find the consistency of the puree a little too thin, allow it to reduce ever so slightly on the stovetop to your desired consistency/texture and taste. Keep in mind that reducing it too much will turn it into passata.

Store in a clean air-tight container. Keep in the fridge for 7-10 days or in the freezer for up to 6 months.

Then...

https://content.jwplatform.com/videos/WQ5WIYwW.mp4

How to make tomato puree at home with fresh tomatoes - perfect for adding to soups, stews, and sauces!

Make the BEST croutons at home with a handful of ingredients – they&#39;re soft inside, crisp outside, loaded with flavor, and ready in just 20 minutes. Perfect for soups, salads, stuffing, and more!

How to Make the Best Homemade Croutons

baguette

Tbsp olive oil (or another neutral oil)

tsp minced garlic (from 1 large clove)

tsp sea salt (or kosher salt)

tsp black pepper

Preheat the oven to 350°F/175ºC, moving an oven rack to the middle position.

Mince the garlic and combine it with the oil, Italian seasoning, salt, and pepper in a bowl. Stir well.

Cut the bread (using a serrated knife) into even-sized pieces, about ½-¾ inch in size. This will be harder with rounded loaves but try to get the pieces as even as you can to avoid some under and some over-cooking.While it&#39;s possible to tear the bread to create lots of crevices, the pieces won&#39;t be even and may not cook evenly.

Mix the bread and seasoning in a large bowl and toss to combine OR spread the bread across a baking tray (in a single layer), drizzle with the oil mixture, and toss.

Bake the croutons for 15-20 minutes, flipping halfway, until they&#39;re dry and lightly browned.The cube size, type of bread, and batch size can affect the cooking time slightly, so monitor them in the last few minutes. They will continue to crisp up as they cool. So don&#39;t make the mistake of over-baking them – otherwise, they can become rock-solid.

If you&#39;re using parmesan, toss the croutons with them while they&#39;re still warm, then spread them out to thoroughly cool.

Store: Make sure they cool COMPLETELY before you store them. Once cool, store them in an airtight container (air-free, moisture-free!) at room temperature for 7-10 days.Freeze: You can also freeze them for up to 3 months. Then bake them from frozen at 300ºF/150ºC until thawed and crisp once more.

Storage

https://content.jwplatform.com/videos/QbJPMPgY.mp4

Make the BEST croutons at home with a handful of ingredients - ready in just 20 minutes. Perfect for soups, salads, stuffing, and more!

The Best Homemade Croutons

My best chicken seasoning is simple, easy to put together, and perfect for adding deep flavor to a midweek meal. Who feels like chicken tonight?

The Best Chicken Seasoning Recipe

tsp sweet paprika

oregano

tsp salt

sugar

Cayenne pepper (or chili powder,

Add all your ingredients to a bowl or a jar, adjusting amounts based on your taste. Mix or whisk well.

Use a paper towel to pat your chicken dry and transfer it into a clean bowl or dish.

Sprinkle the chicken seasoning over the meat and using your hands (with or without gloves), gently rub it into the meat. I tend to use 1 Tbsp of seasoning mix per pound of chicken, but you can use more or less depending on your tastes.

Allow the flavors to meld together for at least 15 minutes – but I like to leave it for up to 2 hours. Cook as usual.

How to Season Chicken

Store in an airtight container in a cool, dark, dry place - like a pantry. It will keep for up to 4-6 months, depending on the freshness of your original herbs and spices. As a rule of thumb, your chicken seasoning blend is only as fresh as the oldest ingredient used to make it. Shake the jar before using. 

How to Store

This 2-ingredient homemade garlic salt recipe is simple to prepare, tastes better than store-bought, and adds the perfect aromatic boost to almost any savory dish!

How to Make Homemade Garlic Salt

0.3 oz garlic powder (1 Tbsp)

Simply combine the spices directly in a spice jar, shake well, and store.

Once prepared, store the seasoning in a cool, dry, dark location (like a kitchen cupboard/pantry) for up to 6 months. Keep it away from moisture, and note that since there is no anti-caking agent, the salt may clump up slightly. If it does, shake the bottle well to help break it up.

How to make vanilla syrup for coffee, cocktails, and desserts. This homemade vanilla simple syrup requires just 3 ingredients and 10 minutes, tastes better than Starbucks, is cheaper, and can even be sugar-free!

Vanilla Syrup for Coffee

vanilla pod

water

tsp vanilla extract (OR vanilla bean paste; optional, to intensify the flavor)

First, use a small paring knife to slice down the middle of the vanilla bean and scrape out the seeds into a small saucepan. Add the entire bean pod, too.

Add the water and sugar and stir. Bring the mixture to a soft boil over medium heat, then reduce the heat to a simmer and cook for 3-5 minutes.If you want a thicker vanilla syrup, you can continue to simmer for up to 15-20 minutes or until you reach your desired consistency. Just make sure the sugar is completely dissolved before removing the syrup from the heat. Otherwise, it can crystallize.

Allow the vanilla bean syrup to cool and transfer it to a sterilized glass jar. To further infuse the syrup with flavor over time, you could also place the bean inside the jar.

Store: Store the vanilla coffee syrup in an airtight bottle in the fridge for 1 month (2+ months for rich syrup). Give it a shake before using it each time.It may thicken slightly while in the fridge. Microwave it for 15-25 seconds before using it to bring it back to a thinner consistency, or leave it out on the counter for a while.Freeze: Transfer the syrup to a freezer-safe jar/container or pour the syrup into an ice cube tray and freeze for up to 6 months. It won’t freeze solid because of the sugar content.

How To Store?

How to make chicken broth with whole raw chicken/chicken pieces. It&#039;s light, versatile, and packed with flavor - perfect for enjoying alone as a pick-me-up or as the base for soups, stews, sauces, and with grains!

How To Make Chicken Broth

chicken

water (needs

5.6 oz onion (1 large)

4.1 oz carrot (1 large)

1.4 oz celery (2 stalks)

0.2 oz parsley (a few stems)

0.17 oz fresh ginger (a small piece)

thyme (or rosemary)

0.32 oz garlic (2 cloves)

bay leaf (large)

black peppercorns

salt (optional)

If you&#39;ve purchased a whole chicken, cut it down into smaller pieces, removing the giblets.

Prepare the vegetables by rinsing the carrot and celery, then roughly chop them. Peel and halve the onion, and peel the garlic and ginger.

In a heavy-based, large stock pot, add the chicken and enough cold water to cover it (don&#39;t add too much, or you&#39;ll dilute the broth flavor). Bring the water to a boil over medium-high heat, then immediately reduce heat to low, skimming off any foam &quot;scum&quot; that forms at the top of the liquid with a spoon/skimmer.For more flavor, you can sauté the chicken pieces first (like the wings, back, etc.) until browned to lock in more flavor.

Add all the remaining ingredients (except salt) and cover the pot with a lid. Allow it to simmer gently for at least an hour or until the chicken cooks through, and the liquid infuses with flavor.If you want more flavor, remove the solids (cooked meat and veggies), then continue to simmer for up to 3 hours. After that, you can return the bones to the pan if preferred.

Strain the broth through a fine-mesh strainer into a large bowl, add salt (if using), and allow it to cool before transferring it to the fridge. When left to chill overnight, any accumulated fat will solidify at the top, easy to scoop out if preferred (and use as cooking fat). Then decant the broth into bottles/jars.

Fridge: You can store the mason jars of homemade chicken broth in the refrigerator for 5-6 days.Freezer: Pour the cooled broth into several freezer-safe jars, leaving at least 1-inch headspace (for expansion as it freezes) OR in an XL ice-cube tray to freeze, then transfer to Ziplock. Then store it in the freezer for 3 months. Allow it to thaw in the fridge overnight before reheating.Reheat: Reheat the homemade chicken broth either on the stove, in the microwave, or by adding it directly to your dish (soup, stew, etc.) to heat.

Storage Instructions

This classic 3-ingredient raspberry jam recipe is sweet, summery, tangy, delicious, and made with simple beginner-friendly steps and no added pectin. Plus, you can store it in the fridge, freezer, or can it in a hot water bath!

Easy Raspberry Jam Recipe (No Pectin)

raspberries (8 cups; use some underripe berries

oz white sugar (4 cups)

lemon juice (fresh

Sterilize all the jars and tools used for this recipe. Wash the jars, lids, and bands in hot, soapy water, rinse them well, and leave them to drain and dry. Or wash them in a dishwasher on the top rack- it’s best if they’re still warm when you go to use them. Also, place 1-2 small plates in the freezer (they&#39;ll be used for the gel test).If you’re planning to can the jam, prepare the canner by adding the trivet/rack to the bottom of the canner and filling it with enough water to submerge the jars by an inch.

Wash the raspberries well, removing any stems and berries that are spoiled, blemished, etc.

Prepare the berries and jars

Transfer the berries and sugar to a large, deep, heavy-based stainless-steel saucepan. Then use a potato masher (or a fork) to gently crush the berries, leaving some whole if preferred.

Add the lemon juice and stir. Bring the mixture to a full rolling boil, stirring constantly to ensure the sugar dissolves and the jam doesn&#39;t stick to the pan.

As foam appears on the top of the jam, use a spoon to scoop it away, simmering until it thickens enough to coat the back of a spoon (about 15-20 minutes).

Simmer the jam

To test if the jam has reached the correct &quot;set,&quot; remove the saucepan from the heat and place about a teaspoon of the jam over the pre-chilled plate (from the freezer). Return it to the freezer for 1-2 minutes, then test the set. It should be set and wrinkle when pressed.Alternatively, use a candy thermometer vertically into the saucepan of jam (don’t touch the bottom!). It should reach 220ºF/104ºC.

If it hasn&#39;t set, continue to cook for a few minutes and test it again.

The gel test

Place the sterilized, warm jars on a clean kitchen towel/wooden board (this will stop temperature shock from causing cracks).To make the jars hot, heat them up (with the lids on) in the water bath canner while bringing the water to an almost boil. Alternatively, warm the jars (not the lids) in the oven.

Ladle the hot jam into the hot jars, leaving about ¼-inch headspace (0.5 cm). Tap the jar against your kitchen surface and/or use a knife to remove any air bubbles in the jam.

Wipe the jar rims with a clean kitchen towel and place the lid on the jar, screwing the screw bands until they are fingertip-tight.

At this point, the jam is ready to use immediately, transfer to the fridge for short-term storage, the freezer for 6 months, or be water bath canned to keep for up to a year!

Fill the jars

Place the filled jars in the prepared canner, ensuring they&#39;re submerged under at least 1 inch of water.Bring the water to a boil over medium-high heat, add a lid, and allow them to process for 10 minutes (adjust the time based on the altitude of where you live).

Remove the canner lid and allow them to sit for 5 minutes before carefully using canning jar tongs to remove the jars from the water and set them onto a clean kitchen towel to drain and cool undisturbed for 24 hours.

Once cooled, check the seal - the middle part of the lid should not pop up and down when pressed. Then store them in a cool, dark location (like your pantry) for up to a year and a half.

Water bath canning

https://content.jwplatform.com/videos/e9isNj2e.mp4

This classic 3-ingredient raspberry jam recipe is made with simple beginner-friendly steps and no added pectin.

Raspberry Jam Recipe (No Pectin)

How to dry oregano at home with one of 3 methods: dehydrator, oven, or air drying - so you never run out when needed. Plus, how to store and use dried oregano to add flavor to your dishes.

How to Dry Oregano (3 Methods)

4.6 oz oregano (or as much as wanted)

Harvest oregano sprigs - the fresher they are, the longer the dried ones will last. Then remove the leaves from the stems (unless you are air drying the herb - then keep them whole). To remove the leaves, hold the stem near the top and use your fingers or kitchen shears to slide down the stem in the opposite direction of leaf growth. Apply a bit of pressure as your fingers slide down and the leaves will separate from the stem.

Rinse the leaves well - this is essential as lots of dust can stay on them. Then use a salad spinner or pat them dry with a kitchen towel or paper towel. It&#39;s best to remove as much moisture as possible.Next, choose your drying process.

Place the leaves on a dehydrator tray in a single layer and set the temperature to 105ºF/40°C. Allow them to dry for 1-3 hours or until the leaves are dry and brittle. Check them after 1.5 hours. If they feel dry and crumble easily between your fingers, they have dried enough. If not, keep them in for longer, checking regularly (every 20-30 minutes).

Using a Dehydrator

Spread the leaves in a single layer on a baking sheet/s covered with parchment paper. Place them in the center of the oven for about 1 hour at 165ºF/75ºC (or the lowest temperature setting of your oven). It&#39;s best to keep the door propped oven with a wooden spoon to allow air circulation. Check on the leaves after around 30-45 minutes. If they feel dry and crumble easily, they should be done. If not, keep them in the oven for a bit longer, checking them every 5-10 minutes.If your oven can go down to 105ºF/40ºC, the drying time will be 1-3 hours, the same as the dehydrator method above.

Using an Oven

For this method, I recommend using some paper bags, though they are not necessary. Make a small bundle of oregano sprigs (large amounts are more likely to go moldy) and tie them with twine or a rubber band. Punch a few holes on the sides of the bag and add the bundle inside and seal the bag. 

Hang the bundle upside down in a well-ventilated area, away from direct sunlight. The air-drying method will take about 1-2 weeks - the leaves are ready when they crumble easily. Also, when using a paper bag, any leaves and seeds that fall off will be caught in the bag.

Air Drying

Make the BEST burgers with this simple 2-minute, 7-ingredient hamburger seasoning blend. It&#39;s salty, savory, a little spicy, with a touch sweet - ready to take burgers, veggies, and fries to the next level!

The Best Burger Seasoning

Tbsp sweet paprika (or smoked paprika,

salt (use kosher/sea salt NOT table salt)

brown sugar

tsp chili powder (optional

Combine all the ingredients in a small bowl or jar, mix/whisk well, then store the spice mix in an airtight container.

Store the jar in a cool, dry, dark location like a pantry or kitchen cupboard and use it within 4-6 months for the best flavor and freshness.

As a general rule, you&#39;ll need about 1 Tbsp of seasoning per 1.5 lb of ground beef.Stir it into the meat (but don&#39;t overwork it or it can make it tough) before forming the patties, so it&#39;s evenly dispersed throughout. OR sprinkle it over the formed patties before or during the cooking process.

How to Season Burgers

How to dry green onions (scallions) with and without a dehydrator in just a few simple steps. Perfect for making slices, flakes, and green onion powder to enjoy all year round!

How to Dry Green Onions

oz green onions (or more as needed)

Wash the green onions well, pat them dry, strip any wilting/brown outer layers/leaves, and trim off the root end.

Finely chop green onions (with a sharp knife or kitchen scissors) into uniform pieces, about ½ cm wide.

Prepare The Green Onions

Spread the pieces evenly across a dehydrator tray, ensuring there is space between them for airflow.

Dehydrate at 105ºF/40ºC for between 6-8 hours until they are dry enough to snap, not bend.Note that the dehydrated scallions will continue to dry as they cool, so it’s a good idea to allow a few pieces to cool for 10-15 minutes before testing if they’re brittle.

Using A Dehydrator

Spread the green onion pieces evenly across a baking sheet lined with parchment paper, with space in between for airflow. Separate the greens and white portions, as the latter takes longer to dry.

Turn the oven to the lowest temperature, often around 125ºF/52ºC, and dehydrate for between 3-4 hours or until crisp. Monitor them every so often to avoid burning.Some modern ovens have a dehydrating feature, allowing you to go as low as 105ºF/40ºC (for 6-8 hours).If your oven only goes as low as 170ºF/75ºC, prop the oven door slightly open with a heat-proof item, like a wooden spoon or silicone spatula end, and dry for 3-4 hours.

In The Oven

Spread a layer of sliced green onions between two paper towels without overlapping.

Microwave in 30-second increments on medium to high power. Between each cycle, check to see if any are dry and remove them. Repeat until all the pieces are brittle and crumbly.

In A Microwave

As long as you properly dehydrate them before storing them (together or greens and whites separated) in sterilized, dry airtight containers (I use glass jars/ mason jars), you can store the dehydrated green onion for up to a year in your pantry. However, they will be freshest within the first 3-4 months.It’s important to shake the jar once a day for the first few days and see if there’s any clumping/sticking. If so, return them to the dehydrator for longer.

How to make pancake mix: this homemade pancake mix uses just 5 ingredients and takes minutes to prepare, for up to 6 months of almost &quot;instant&quot; light and fluffy pancakes and waffles!

Top 21 pantry staple recipes from across the web

The most viewed pantry staple recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Homemade Bread Crumbs (+ Seasoned O...

How to Make Buttermilk Substitute

Authentic Mexican Refried Beans Rec...

Quick Honey Sweetened Homemade Ketc...

How to Make Tomato Puree

How to Make the Best Homemade Crout...

The Best Chicken Seasoning Recipe

How to Make Homemade Garlic Salt

Vanilla Syrup for Coffee

How To Make Chicken Broth

Easy Raspberry Jam Recipe (No Pecti...

How to Dry Oregano (3 Methods)

The Best Burger Seasoning

How to Dry Green Onions

The Perfect Homemade Pancake Mix

Easy Homemade Sauerkraut (Just 2 In...

Quick Dinner Rolls Recipe

How to Make Ginger Paste

Homemade Beef Broth (Without Bones)

Bone Broth (How to Make Beef Bone B...

Homemade Semolina Pasta Dough

Top 21 pantry staple recipes from across the web

The most viewed pantry staple recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Bread Crumbs (+ Seasoned O...

How to Make Buttermilk Substitute

Authentic Mexican Refried Beans Rec...

Quick Honey Sweetened Homemade Ketc...

How to Make Tomato Puree

How to Make the Best Homemade Crout...

The Best Chicken Seasoning Recipe

How to Make Homemade Garlic Salt

Vanilla Syrup for Coffee

How To Make Chicken Broth

Easy Raspberry Jam Recipe (No Pecti...

How to Dry Oregano (3 Methods)

The Best Burger Seasoning

How to Dry Green Onions

The Perfect Homemade Pancake Mix

Easy Homemade Sauerkraut (Just 2 In...

Quick Dinner Rolls Recipe

How to Make Ginger Paste

Homemade Beef Broth (Without Bones)

Bone Broth (How to Make Beef Bone B...

Homemade Semolina Pasta Dough

The most viewed pantry staple recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine