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Post by Deleted on Mar 19, 2010 9:18:01 GMT -6
SWEETENED CONDENSED MILK
1 c. powdered milk
2/3 c. sugar
1/3 c. boiling water
3 tbsp. melted butter
Mix all in blender. This makes the equivalent of one 14-ounce can.
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Post by Deleted on Mar 19, 2010 9:22:05 GMT -6
Stew.........
Perk up the flavor of stew by adding a few drops of lemon juice or red-wine vinegar during the last 15 minutes of cooking.
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Post by Deleted on Mar 19, 2010 9:23:32 GMT -6
Sour cream
Sour cream last longer if you turn its container upside down in the refrigerator, preventing air from filling the top.
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Post by Deleted on Mar 19, 2010 9:28:26 GMT -6
Flavoring or extracts......
Never add flavoring or extracts before cooking custard puddings or sauces. Add them after they have been removed from the heat.
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Post by Deleted on Mar 19, 2010 9:33:21 GMT -6
Hot fat.....
To keep hot fat from splattering, first sprinkle a little salt in the frying pan.
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Post by Deleted on Mar 19, 2010 9:34:19 GMT -6
Thaw fish......
Thaw fish in milk. The milk draws out the frozen and provides a fresh caught flavor.
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Post by Deleted on Mar 19, 2010 9:35:10 GMT -6
Spices........
Never keep spices close to a kitchen range, they lose their flavor and color. For best results, store in refrigerator or any other cool dry place.
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Post by Deleted on Mar 19, 2010 9:41:08 GMT -6
EVER RUN SHORT OF POWDERED SUGAR OR BROWN SUGAR? Whip up some easily by following these instructions: Powdered sugar - combine 1 cup of granulated sugar and 2 to 3 tablespoons of cornstarch and put in blender for 45 seconds. Brown sugar - combine 1 cup granulated sugar and 1 to 2 tablespoons of molasses and mix well.
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Post by Deleted on Mar 19, 2010 9:48:02 GMT -6
A piece of butter added to water in which any greens are cooking will prevent them from boiling over. No stirring needed.
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Post by Deleted on Mar 19, 2010 9:49:26 GMT -6
Add a teaspoon of baking powder to potatoes when mashing; then beat vigorously to make them light and creamy.
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Post by Deleted on Mar 20, 2010 2:28:59 GMT -6
FRIED RAW POTATOES
Hint for non-greasy potatoes; when melting the shortening in frying pan, add 1 teaspoon vinegar. Then add the sliced potatoes and fry as usual. The potatoes will not be greasy and the top of your stove will remain clean.
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Post by Deleted on Mar 20, 2010 2:31:59 GMT -6
When you are using eggs and oil in baking, crack eggs into a measuring cup first and pour them into mixing bowl; they coat the cup then when you measure the oil it will slide out without coating the sides.
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Post by Deleted on Mar 20, 2010 2:33:16 GMT -6
Gidday Your tip about the stew, it does work but for more than you said too. If your meat is particlarly fatty it seems to cut the fat and take away the greasiness from it. Thanks jack  |
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Post by Deleted on Mar 20, 2010 2:33:58 GMT -6
When a small piece of egg shell falls into the mixing bowl, lift it out using half an eggshell as a scoop. It will attract the other piece.
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Post by Deleted on Mar 20, 2010 3:04:17 GMT -6
Also......put a little backin soda or a small tater in yer soup beans to help take out the GAS  |
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Post by Songbird on Jun 15, 2010 23:32:11 GMT -6
Well, ain't you sumpin"?!!
Thanks for all the tips! They're GREAT!
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Post by Diane on Sept 22, 2013 18:22:56 GMT -6
wow some of these I knew some I didn't great advice given here   |
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