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I am going to use this spot to put some of my favorite cooking tips and tricks that don't really warrant going in as a recipe and so I don't lose them!!
Store brown sugar and marshmallows in the freezer - they won't get stale.
If you don't do that add hardened marshmallows to hot applesauce or stewed rhubarb! Delish
Place 2 tbsp of butter in your baking dish and pour it around the dish. Then place the dish in the freezer for a few minutes until hardened. Pour in your batter and bake - the cake will pop right out every time.
I love canned biscuits. You can make so many things with them. Cut a hole and fry - you have a donut. Flatten them - you have a pie crust. Stretch and wrap around hot dogs or little smokies - you have pigs in a blanket. Flatten them, spread with butter and sprinkle on sugar and cinnamon - you have a tasty tea biscuit. Add 1/2 cup of shredded cheese to a can of biscuits then roll thin and cut into small squares, bake till crisp - you have cheesy snack crackers.
To strain broth remove meat and bones. Line a colander with a double layer of cheese cloth and place over bowl.
I always use red potatoes for a potatoe salad as they don't absorb excess dressing or break apart as easily as other varities.
Handy Help Measurer:
1 cup of these fruits and or veggies should equal close to one item: carrot, onion, potato, sweet pepper, apples, tomato
2 1/2 c. sliced carrots = 1 lb raw carrots
4 cups green beans = 1lb fresh beans
1 cup mashed banana = 3 medium bananas
1 tsp grated lemon rind = 1 medium lemon
2 Tbsp lemon juice = 1 medium lemon
1 cup orange juice = 3 medium oranges
4 cups sliced peaches = 8 medium peaches
2 cups sliced strawberries = 1 pint strawberries
1 cup soft breadcubes = 2 slices bread
1 cup egg whites = 6-7 large eggs
3 1/2-4 cup chopped nuts = 1 lb nuts