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Sep 14, 2011 05:22 PM

I'm going to be making it/them from scratch!

How many times have I said that I'm not going to be buying this or that, but I'm going to be making it from scratch from now on. This time it's CRACKERS!

Let's see:

Lasagna - instead of Costco's lasagna in a pan.

Spaghetti sauce in a jar


Mexican sauce


Bread - all kinds

Even though I've whined re previously over store-bought crackers, I hope that today will be the last package I ever open. Of course, it will probably not be the last, but I'm sure hoping it will be.

Are there any boxed/packaged items that you are thinking about giving up and it is really hard to do? No, I'm not giving up ready-made sausage!

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  1. I'm with you on the crackers! I made a few kinds many years ago and they were amazing. Fast forward many years and I keep vowing to make them again.

    I've never had store-bought lasagne. I've wanted to try making spanaokopita.

    I ALWAYS make my own Italian and breakfast sausages - it's quick, easy, and FAR superior to anything I can buy around here.

    1 Reply
    1. re: sandylc

      We split Sandylc's sausage recipes off to a new thread on the Home cooking board. You can find it here:

    2. Never have bought frozen dinners such as lasagne. Make my lasagne noodles from scratch. I cook pretty much everything in the house from scratch except for Worcestershire, Umami paste, Sriracha, fish sauce and a few canned veg (i.e. corn) including spice rubs/blends, ketchups, salsas, jams, jellies, vanilla, mustards, tomato paste, breads, sausage, crackers, etc. As I have celiac I no longer make phyllo or puff pastry. :-(

      1. Frozen pizza. We used to always make sure we had a frozen cheese pizza in the freezer, so that we could doctor it up with our favourite toppings on nights when nobody felt like cooking. Then I learned how to make pizza dough, and now we always make sure to have a few blobs of dough in the freezer. As a matter of fact, that's what we're having for dinner tonight.

        4 Replies
        1. re: BananaBirkLarsen

          I'd like to control myself enough to be able to 'keep' some blobs in the freezer. They always get eaten before I get the next batch in. I'm going to have to work on this.

          1. re: Rella

            Just double the amount of dough you make!

            But yeah, the blobs rarely last long. My dough recipe makes enough for 4 pizzas. I usually end up freezing two and eating the rest over two consecutive nights.

          2. re: BananaBirkLarsen

            I do the frozen pizza thing too. Digiorno cheese stuffed crust with Pepperoni, then add other toppings to it. I keep saying I am going to make my own, but haven't got there yet. If you have a really good dough recipe you are willing to share, maybe I can break the habit.

            1. re: THoey1963

              I use this Peter Reinhart recipe ( and always bake the pizza on parchment paper, directly on the oven rack, because I don't have a baking stone and it doesn't get enough heat in a pan. There are some conflicting opinions regarding the use of parchment paper, however (The discussion can be found here:

          3. Homemade crackers are wonderful, and hit all three sweet spots - they're cheap, easy, and taste better than storebought. I find that 1/2 wheat flour to 1/2 other flours or ground grains gives an easily workable dough, and add a little bit of oil and whatever seasonings I want. Ground oats work really well, and ground sesame seeds make a lovely addition.

            Granola is wonderful from scratch, and again is easy, an order of magnitude better than even the expensive gourmet stuff, and cheap.

            I like making my own stocks, but limited freezer space makes it hard to keep up with the demand, as we have soup a couple of times a week, plus other uses. And home-made stock for cold soups is trickier, as you need to make it from tendon and bone free ingredients. So I still keep canned chicken stock on hand.

            I bought a jar of spaghetti sauce once shortly after moving out on my own, and never again.

            I make bread some times and buy others - I don't have a full sized oven, and the timing for the bread-maker is a bit tricky on weeknights, as it takes three hours to run, and then needs to be cooled. I don't use the timer due to the climate, and bread has to be stored properly to keep out insects. Plus there are types of bread that are hard to do at home.

            Sausages - If I had a big freezer, more kitchen space, and a place to put a smoker, I suspect that I'd get really into sausage making. As it is, I tend to do things like breakfast sausage and Iot-Italian myself by necessity, as I can't buy them in grocery stores.

            We make dumplings at home, wonton, gyoza and boiled. We do buy the wrappers, because we can easily find cheap, fresh, made earlier that morning wrappers at the market, and it's way less effort.

            1. i can tell you a few things that i always make from scratch now...

              enchilada sauce
              dog biscuits
              artisan bread
              pasta sauce - not because i have a righteous attitude about jarred; i just enjoy making it
              baked goods - see pasta sauce

              things i have made and seldom do now:
              noodles - don't have a rolling machine or KA attachment and after hand-rolling out to feed eight, it lost its appeal
              phyllo dough