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    Ceezie

    Chef #628076

    Joined: Oct 26, 2007

    My Journal

    Saved Recipe Jan's Comforting, YUMMY but Naughty Chicken Wild Rice Soup by Kimke

    Apr 30, 2013 on Food.com

    Reviewed Sesame Salmon Fillets and Bok Choy

    "I liked the coating of egg and sesame on the fish. I did change the sauce and used a jarred sauce-sesame ginger dressing- that we love. The veggies were a nice addition as well."

    Apr 29, 2013 on Food.com

    Reviewed Asparagus Fish Bake

    "This was pretty tasty. I used bread crumbs instead of crackers. I layered a lot more asparagus underneath. I did have to cook the fish longer so the asparagus got a bit too soft, next time I won;t pre-cook it."

    Apr 29, 2013 on Food.com

    Reviewed Dinner Rolls - Our Best Bites

    "We loved the flavor of these rolls and they were so light and fluffy. I think they either over proofed or I didn;t cook them long enough as they were a bit doughy."

    Apr 1, 2013 on Food.com

    Reviewed Chex Funfetti Cake Batter Buddies

    "Pretty tasty! I did back off the powdered sugar a bit. We added edible glitter and called it Bunny Bait!"

    Mar 31, 2013 on Food.com

    Saved Recipe Awesome Gluten Free Vegan Peanut Butter Cookies by Annabell B

    Mar 23, 2013 on Food.com

    Saved Recipe Neat-To-Eat Sloppy Joe Crescents (Pillsbury Bake-Off Finalist) by DuChick

    Mar 17, 2013 on Food.com

    Shared Recipe Butternut Squash Soup

    "This basic soup recipe came from Good Things Utah ... the only change I made was to add seasoning salt and white pepper."

    Mar 7, 2013 on Food.com

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    About Me

    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

     

     

     



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