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How-To's & Tips Index
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- If you accidentally over salt a dish
while it's still cooking, drop in a peeled potato, it will absorb
the excess salt.
- Place a slice of bread in hardened
brown sugar to soften.
- To keep marshmallows from turning
hard, store them in the freezer. When thawed, they're like fresh.
- To keep marshmallows from sticking
together in the bag, toss a little powdered sugar into the bag
- Wrap celery in aluminum foil
before placing in the refrigerator, it will keep for weeks.
- For maximum flavor and long
life, wrap your prized onions (like Vidalias) individually in
newspaper and store in a cool, dark place.
- Cut a roll of clear plastic
wrap in half to use for individually wrapping brownies, cookies
and other small items. You end up with two narrow rolls of the
perfect size wrap.
- Bread stale? Don't toss it out,
cut it into cubes or process into crumbs; place in a freezer
bag and freeze for later use in recipes.
- Save money by using low-salt
beef, chicken and vegetable bases, available in any supermarket,
to make the broth called for in recipes instead of using canned
- Use the cooking water of potatoes
meant for mashing, in place of milk, for lighter and fluffier
mashed potatoes! Drain potatoes first and incorporate the liquid
back into the potatoes a little at a time as you mash or whip
- When you don't have cheesecloth,
tie your spices up in a coffee filter for pickling or other uses.
It works just fine!
- Store shelled nuts in the freezer
to retain their freshness.
- Use an ordinary wooden or plastic
clothespin to seal bags of chips, packets of crackers, and cereal-box
- Bread will stay fresher longer
at room temperature or frozen. It is best not to store bread
in the refrigerator.
- Honey is best stored in a dry
place because it tends to absorb moisture and become granulated.
- Every time the door of the oven
is opened, the oven temperature drops 25 to 30 degrees. Use the
oven window to conserve energy.
- Save all kinds of leftover bread
bagels, baguettes, biscuits, crackers, rolls, sandwich
bread and process into very fine crumbs in your food processor
or blender. Store in the freezer in self-sealing plastic bags
to use for stuffings and toppings.
- Don't throw rock-hard dried
raisins or currants away. Instead, reconstitute them by covering
with cold water, bringing to a boil, then removing from the heat
and letting stand for 5 minutes. Drain well before using.
- Make your own superfine sugar
by churning regular granulated sugar in a food processor or blender.