Tag: hints
group name: appetizers
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January 10, 2008 04:37 PM EST --
Want to try making your favorite recipe in the crockpot instead of the oven? Here's how to convert conventional oven cooking times into crockpot cooking times---
Conventional Oven . . . more
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April 10, 2008 12:49 PM EDT --
If a recipe calls for softened butter and your butter is hard, you can grate it. The grated pieces will blend into the recipe batter easily.
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June 02, 2007 12:32 PM EDT --
Zap garlic cloves in the microwave for 15 seconds and the skins slip right off.
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February 16, 2008 07:01 PM EST --
You are making dinner in the crock pot and it smells awesome! Every now and then you stop by the pot, open the lid and take a sniff. The crock pot is a lot like a little oven. When you lift . . . more
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December 30, 2007 06:49 PM EST --
Thaw whipped topping in the microwave. A 4 1/2 ounce carton will thaw in 1 minute on the defrost setting. It should be slightly firm in the center but it will blend well when stirred.
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January 03, 2008 01:51 PM EST --
Whenever you have extra broth, pour it into a plastic ice cube tray and freeze. Once frozen they can be removed and stored in the freezer in a plastic bag. They can be added to soups or used to saute foods. . . . more
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January 10, 2008 04:21 PM EST --
Fresh eggs may be hard to peel. Use eggs stored 7-10 days. To help make peeling easier, cool eggs immediately in cold water after cooking. To remove the shell, crackle eggs by tapping gently all over. . . . more
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January 22, 2008 02:54 PM EST --
Steaming heats the vegetable and softens it's texture. It's gentler than boiling and allows the vegetable to maintain it's colour if not overdone. Use a stainless steel steamer that will fit . . . more
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January 24, 2008 04:04 PM EST --
Soups, stews and chili can be frozen for up to 3 months. If you freeze in individual servings, you can take them to work and when lunch rolls around your soup should be thawed and you can microwave it. . . . more
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February 17, 2008 05:39 PM EST --
Sort and remove any bruised or damaged fruit or vegtables from bunches or baskets as soon as possible, being in contact with spoiled items can cause good produce to go bad quicker. . . . more
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March 04, 2008 03:10 PM EST --
Add moistness and taste to any chocolate cake-homemade or from a box-with a spoonful of white distilled vinegar. This will not effect the taste of the cake.
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April 10, 2008 12:34 PM EDT --
When making muffins, mix your ingredients in a juice pitcher so you can pour the mixture easily into each muffin tin. Result? Save time, and fewer drips.
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April 17, 2008 11:44 AM EDT --
Chopped fruit and nuts will disperse more evenly in cake batter if they're lightly floured before adding them.
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April 24, 2008 01:20 PM EDT --
Peel a banana from the bottom and you won't have to pick the little "strings" off of it.
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April 29, 2008 05:39 PM EDT --
When baking a chocolate dessert with a crust, dust the crust with chocolate powder (like Nestles Quik) or cocoa, before adding the filling. This will help keep your crust from becoming soggy and will . . . more
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May 04, 2008 01:06 PM EDT --
Bring eggs to room temperature before boiling. This helps prevent cracking due to the sudden shock of temperature change and ensures a properly cooked egg. If you do use eggs right out of the refrigerator, . . . more
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May 04, 2008 01:32 PM EDT --
You can make pie crust dough in advance and freeze it. Pie crust dough freezes better in a ball than rolled-out dough. A ball takes up little room in the freezer and it won't be broken when Wrap . . . more
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May 04, 2008 01:44 PM EDT --
Shrimp will be firm, turn pink and slightly opaque when cooked correctly. To test for doneness, try the spring test. Hold the shrimp upside down by the head and pull the tail down. If cooked, the . . . more
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May 13, 2008 03:05 PM EDT --
Acceidently drop a small piece of eggshell into the bowl when making a recipe and need to get it out? The easiest way to use another piece of eggshell. Take a larger piece of eggshell and use it to dip . . . more
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May 18, 2008 01:55 PM EDT --
If you have forgotten to chill your wine, here's a quick solution. Wet a hand towel and wring it out. Wrap it around the wine bottle, put in the freezer for 10 minutes and the wine will be chilled. . . . more
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