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To keep lettuce fresher longer wrap a dry paper towel around the root end of the lettuce head and store in a zipper close bag. The paper towel will absorb the excess water keeping the lettuce fresh and crisp.
Karen, State College, PA
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(Added: 20-Jun-2005)
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Honey, syrup,liquier bottles and other sticky substances can get sticky on the lips of the bottles and if not used frequently, the caps can stick and become very hard to open. I have discovered that if you clean the lip and cap of the bottle and then spray the lip with nonstick kitchen spray, the bottle will open easily next time you want to use it.
Bettye VanderVeen, Bentonville, AR
(Added: 20-Mar-2004)
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I like to save good glass jars for reuse, but sometimes they have a strong smell like vinegar and pickles. I have found that if I tape the lid to the bottom of the jar with masking tape (top of lid against the bottom of the jar) it will sit on the shelf. This way and you can keep the lid and top together without screwing on the lid. The jar will not smell when you want to use it. All you have to do is remove the top and rinse out the jar.
Bettye VanderVeen, Bentonville, AR
(Added: 20-Mar-2004)
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To make nice round hamburgers, place a round meat ball between wax paper and mash with a clear dinner plate. You can watch your progress and make hamberger size to your specifications. This also makes patties ready to freeze and easy to seperate when ready to thaw.
Earl McCook, Ne.
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(Added: 22-Mar-2005)
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Want to have eggs for breakfast but you are backpacking? Simply take a baby milk bottle that has the plastic lid inner cap: break your eggs and put them in a cup, pour them into the baby bottle, and fill the bottle all way up with water. When you are ready to make your eggs, pour out the water, and pour out your eggs. Simply fill back up with water and seal them. They will keep for three days or more this way and don't take much room in the back pack. You can cook them in a halved orange peel with no utensils right in the fire. Most Scoutmasters know this trick and will help you.
Julio Rodriguez Warner Robins Georgia
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(Added: 23-Mar-2005)
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Any time when you have to much soft fruit like strawberries and dont know what to do with them,liquify them with a little sugar and freeze. Use as a sorbet or compote with desserts like chocolate cake.
Richard.K -Derby, England
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(Added: 24-Apr-2005)
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When defrosting prawns, don't run them under the tap for ages as they become totally flavourless, instead leave them in the fridge for a few hours or use the microwave.
Richard.K -Derby, England
(Added: 24-Apr-2005)
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Its very useful to have frozen sauce 'bases' as a means by which to construct certain dishes in minimal time. In your freezer its good to have unseasoned flavourless white sauce (in small portion sizes) that you can defrost and add cocoa for chocolate sauce, cheese for a cheese sauce for lasagne, macaroni etc. Also have tomato sauce base (passata, tomato puree, olive oil, chopped peppers, onion, basil etc) this can too be defrosted in microwave and used to create a soup, coq au vin, bolognese pasta sauce or whatever.
Richard.K- Derby, England
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(Added: 24-Apr-2005)
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Many people object to chopping onions because it takes time and makes you cry and this is a shame as loads of dishes require chopped onion as a basis. So to avoid this task every time you cook, take 20 onions or so, chop them all and freeze them in a plastic bag. Any time a recipe requires onion, just take a handful out of the freezer.
Richard.K -Derby, England
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(Added: 24-Apr-2005)
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Brown a batch of ground meat and put in quart size freezer bags and freeze. They help keep your other food cold and then add spagetti sauce one day, chili, tacos, sloppy joes, or hot dog sauce. It saves you the messy step of browning your meat.
Brockway, PA
(Added: 24-Feb-2004)
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