thanks ----- Original Message ----- From: "steve doyle" <[EMAIL PROTECTED]> To: <[email protected]> Sent: Monday, July 16, 2007 4:24 PM Subject: [RecipesAndMore] Re: Tasty Tips.
> > Great Tips, Cheers. > > ----- Original Message ----- > From: "delma bliss" <[EMAIL PROTECTED]> > To: <[email protected]>; "Peeps-Cooks" > <[EMAIL PROTECTED]> > Sent: Monday, July 16, 2007 8:01 PM > Subject: [RecipesAndMore] Tasty Tips. > > >> >> >> Tasty Tips >> >> Have a favorite salad recipe that calls for dry kidney beans, >> which must be soaked, cooked & drained >> first before being added to the other ingredients? >> Use canned kidney beans to save time! >> One pound of dry kidney beans makes 7 cups cooked beans, >> which equals four 15-1/2-ounce cans. >> Be sure to rinse & drain the canned beans before using. >> >> In recipes calling for light soy sauce, >> you can substitute regular soy sauce, >> but your dishes will have a saltier taste. >> If using canned vegetables, >> you may want to rinse them to remove some of the sodium. >> & if the recipe also calls for salt, >> you may want to omit it and season the food at the table. >> >> Olive oil can be stored tightly capped at room temperature >> or in the refrigerator for up to 1 year. >> When chilled, the oil turns cloudy & thick. >> Chilled olive oil will return to its original consistency >> when left at room temperature for a short time. >> >> Frosting made with confectioners' sugar often comes out lumpy. >> The best way to ensure smooth frosting >> is to sift the confectioners' sugar before adding it >> to the softened butter. >> Beating with an electric mixer will also help >> to produce a velvety frosting. >> >> To prevent pasta from sticking together while cooking, >> be sure to use a large kettle or Dutch oven & >> 3 quarts of water for every 8 ounces of pasta you plan to cook. >> Add 1 tablespoon olive or vegetable oil to the water. >> (This will also help prevent it from boiling over.) >> Be sure the water has come to a full rolling boil >> before adding the pasta. >> Stir several times while the pasta is cooking to separate strands. >> >> Frozen diced bell peppers are a time-saver for recipes, >> but they're expensive. >> Instead, freeze your own when peppers are in season to use all year long >> in quick casseroles & skillet dishes. >> Diced green, sweet red & yellow peppers can be frozen without blanching, >> so there's no need to put them in boiling water first. >> Simply wash & dry the peppers, >> remove the stems & seeds >> & chop as desired. >> Pack into freezer bags, containers or canning jars. >> Be sure to label & date each package. >> The peppers will keep in your freezer for 3 to 6 months. >> When a cooked dish calls for diced peppers, >> you can use them directly from the freezer. >> >> Don't own a garlic press? >> No problem-most grocery stores carry minced garlic in jars. >> You'll love the convenience. >> just open the jar & scoop out the minced garlic. >> Half a teaspoon is equal to one clove. >> You can also use 1/8 teaspoon garlic powder >> in place of one garlic clove. >> Delma >> >> > >> >> >> -- >> No virus found in this incoming message. >> Checked by AVG Free Edition. >> Version: 7.5.476 / Virus Database: 269.10.6/902 - Release Date: 7/15/2007 >> 14:21 >> >> > > > > > > > -- > No virus found in this incoming message. > Checked by AVG Free Edition. > Version: 7.5.476 / Virus Database: 269.10.6/902 - Release Date: 7/15/2007 > 2:21 PM > --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
