Here's a very cool website that you can type in the ingredients you have and it will give you a recipe including those ingredients. I haven't tried any of these, but I just thought I'd throw it out there for anyone who wants to know and try it. If you do, leave a comment and let me know how it went!
www.recipematcher.com
Showing posts with label Tips and Helps. Show all posts
Showing posts with label Tips and Helps. Show all posts
Monday, July 21, 2008
Did you know?
DID YOU KNOW? (Some of these are cooking related and some are not, but just bear with me! It's all good info!)
*Peel a banana from the bottom and you won't have to pick the little 'stringy things' off of it.
*Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster.
*Store your opened chunks of cheese in aluminum foil. It will stay fresh much longer and not mold!
*Peppers with 3 bumps on the bottom are sweeter and better for eating. Peppers with 4 bumps on the bottom are firmer and better for cooking.
*Add a teaspoon of water when frying ground beef. It will help pull the grease away from the meat while cooking.
*To really make scrambled eggs or omelets rich add a couple of spoonfuls of sour cream, cream cheese, or heavy cream in and then beat them up.
*For a cool brownie treat, make brownies as directed. Melt Andes mints in double broiler and pour over warm brownies. Let set for a wonderful minty frosting.
*Add garlic immediately to a recipe if you want a light taste of garlic and at the end of the recipe if your want a stronger taste of garlic.
*Leftover snickers bars from Halloween make a delicious dessert. Simply chop them up with the food chopper. Peel, core and slice a few apples. Place them in a baking dish and sprinkle the chopped candy bars over the apples. Bake at 350 for 15 minutes!!! Serve alone or with vanilla ice cream. Yummm!
*Reheat Pizza: Heat up leftover pizza in a nonstick skillet on top of the stove, set heat to med-low and heat till warm. This keeps the crust crispy. No soggy micro pizza.
*Easy Deviled Eggs: Put cooked egg yolks in a zip lock bag. Seal, mash till they are all broken up. Add remainder of ingredients, reseal, keep mashing it up mixing thoroughly, cut the tip of the baggy, squeeze mixture into egg. Just throw bag away when done easy clean up.
*Expanding Frosting: When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes with the same amount. You also eat less sugar and calories per serving.
*Reheating refrigerated bread: To warm biscuits, pancakes, or muffins that were refrigerated, place them in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster.
*Newspaper weeds away: Start putting in your plants, work the nutrients in your soil. Wet newspapers, put layers around the plants overlapping as you go cover with mulch and forget about weeds. Weeds will get through some gardening plastic they will not get through wet newspapers.
*Broken Glass: Use a wet cotton ball or Q-tip to pick up the small shards of glass you can't see easily.
*No More Mosquitoes: Place a dryer sheet in your pocket. It will keep the mosquitoes away.
*Flexible vacuum: To get something out of a heat register or under the fridge add an empty paper towel roll or empty gift wrap roll to your vacuum. It can be bent or flattened to get in nar-row openings.
*Reducing Static Cling: Pin a small safety pin to the seam of your slip and you will not have a clingy skirt or dress. Same thing works with slacks that cling when wearing panty hose. Place pin in seam of slacks and ... ta da! .... static is gone.
*Measuring Cups: Before you pour sticky substances into a measuring cup, fill with hot water. Dump out the hot water, but don't dry cup. Next, add your ingredient, such as peanut butter, and watch how easily it comes right out.
*Foggy Windshield? Hate foggy windshields? Buy a chalkboard eraser and keep it in the glove box of your car. When the windows fog, rub with the eraser! Works better than a cloth!
*Reopening envelope: If you seal an envelope and then realize you forgot to include something inside, just place your sealed envelope in the freezer for an hour or two. Viola! It unseals easily.
*Conditioner: Use your hair conditioner to shave your legs. It's cheaper than shaving cream and leaves your legs really smooth. It's also a great way to use up the conditioner you bought but didn't like when you tried it in your hair.
*Goodbye Fruit Flies: To get rid of pesky fruit flies, take a small glass, fill it 1/2' with Apple Cider Vinegar and 2 drops of dish washing liquid; mix well. You will find those flies drawn to the cup and gone forever!
*Get Rid of Ants: Put small piles of cornmeal where you see ants. They eat it, take it 'home,' can't digest it so it kills them. It may take a week or so, especially if it rains, but it works and you don't have the worry about pets or small children being harmed!
IMPORTANT INFO ABOUT CLOTHES DRYERS: The gentleman that fixes things around the house for us told us that he wanted to show us something and he went over to the dryer and pulled out the lint filter. It was clean. (I always clean the lint from the filter after every load clothes.) He told us that he wanted to show us something; he took the filter over to the sink and ran hot water over it. The lint filter is made of a mesh material . I'm sure you know what your dryer's lint filter looks like. Well the hot water just sat on top of the mesh! It didn't go through it at all! He told us that dryer sheets cause a film over that mesh that's what burns out the heating unit. You can't SEE the film, but it's there. It's what is in the dryer sheets to make your clothes soft and static free ... that nice fragrance too. You know how they can feel waxy when you take them out of the box ... well this stuff builds up on your clothes and on your lint screen. This is also what causes dryer units to potentially burn your house down with it! He said the best way to keep your dryer working for a very long time (and to keep your electric bill lower) is to take that filter out and wash it with hot soapy water and an old toothbrush (or other brush) at least every six months. He said that makes the life of the dryer at least twice as long! How about that!?!
***** Learn something new everyday! *********
*Peel a banana from the bottom and you won't have to pick the little 'stringy things' off of it.
*Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster.
*Store your opened chunks of cheese in aluminum foil. It will stay fresh much longer and not mold!
*Peppers with 3 bumps on the bottom are sweeter and better for eating. Peppers with 4 bumps on the bottom are firmer and better for cooking.
*Add a teaspoon of water when frying ground beef. It will help pull the grease away from the meat while cooking.
*To really make scrambled eggs or omelets rich add a couple of spoonfuls of sour cream, cream cheese, or heavy cream in and then beat them up.
*For a cool brownie treat, make brownies as directed. Melt Andes mints in double broiler and pour over warm brownies. Let set for a wonderful minty frosting.
*Add garlic immediately to a recipe if you want a light taste of garlic and at the end of the recipe if your want a stronger taste of garlic.
*Leftover snickers bars from Halloween make a delicious dessert. Simply chop them up with the food chopper. Peel, core and slice a few apples. Place them in a baking dish and sprinkle the chopped candy bars over the apples. Bake at 350 for 15 minutes!!! Serve alone or with vanilla ice cream. Yummm!
*Reheat Pizza: Heat up leftover pizza in a nonstick skillet on top of the stove, set heat to med-low and heat till warm. This keeps the crust crispy. No soggy micro pizza.
*Easy Deviled Eggs: Put cooked egg yolks in a zip lock bag. Seal, mash till they are all broken up. Add remainder of ingredients, reseal, keep mashing it up mixing thoroughly, cut the tip of the baggy, squeeze mixture into egg. Just throw bag away when done easy clean up.
*Expanding Frosting: When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes with the same amount. You also eat less sugar and calories per serving.
*Reheating refrigerated bread: To warm biscuits, pancakes, or muffins that were refrigerated, place them in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster.
*Newspaper weeds away: Start putting in your plants, work the nutrients in your soil. Wet newspapers, put layers around the plants overlapping as you go cover with mulch and forget about weeds. Weeds will get through some gardening plastic they will not get through wet newspapers.
*Broken Glass: Use a wet cotton ball or Q-tip to pick up the small shards of glass you can't see easily.
*No More Mosquitoes: Place a dryer sheet in your pocket. It will keep the mosquitoes away.
*Flexible vacuum: To get something out of a heat register or under the fridge add an empty paper towel roll or empty gift wrap roll to your vacuum. It can be bent or flattened to get in nar-row openings.
*Reducing Static Cling: Pin a small safety pin to the seam of your slip and you will not have a clingy skirt or dress. Same thing works with slacks that cling when wearing panty hose. Place pin in seam of slacks and ... ta da! .... static is gone.
*Measuring Cups: Before you pour sticky substances into a measuring cup, fill with hot water. Dump out the hot water, but don't dry cup. Next, add your ingredient, such as peanut butter, and watch how easily it comes right out.
*Foggy Windshield? Hate foggy windshields? Buy a chalkboard eraser and keep it in the glove box of your car. When the windows fog, rub with the eraser! Works better than a cloth!
*Reopening envelope: If you seal an envelope and then realize you forgot to include something inside, just place your sealed envelope in the freezer for an hour or two. Viola! It unseals easily.
*Conditioner: Use your hair conditioner to shave your legs. It's cheaper than shaving cream and leaves your legs really smooth. It's also a great way to use up the conditioner you bought but didn't like when you tried it in your hair.
*Goodbye Fruit Flies: To get rid of pesky fruit flies, take a small glass, fill it 1/2' with Apple Cider Vinegar and 2 drops of dish washing liquid; mix well. You will find those flies drawn to the cup and gone forever!
*Get Rid of Ants: Put small piles of cornmeal where you see ants. They eat it, take it 'home,' can't digest it so it kills them. It may take a week or so, especially if it rains, but it works and you don't have the worry about pets or small children being harmed!
IMPORTANT INFO ABOUT CLOTHES DRYERS: The gentleman that fixes things around the house for us told us that he wanted to show us something and he went over to the dryer and pulled out the lint filter. It was clean. (I always clean the lint from the filter after every load clothes.) He told us that he wanted to show us something; he took the filter over to the sink and ran hot water over it. The lint filter is made of a mesh material . I'm sure you know what your dryer's lint filter looks like. Well the hot water just sat on top of the mesh! It didn't go through it at all! He told us that dryer sheets cause a film over that mesh that's what burns out the heating unit. You can't SEE the film, but it's there. It's what is in the dryer sheets to make your clothes soft and static free ... that nice fragrance too. You know how they can feel waxy when you take them out of the box ... well this stuff builds up on your clothes and on your lint screen. This is also what causes dryer units to potentially burn your house down with it! He said the best way to keep your dryer working for a very long time (and to keep your electric bill lower) is to take that filter out and wash it with hot soapy water and an old toothbrush (or other brush) at least every six months. He said that makes the life of the dryer at least twice as long! How about that!?!
***** Learn something new everyday! *********
Tuesday, March 25, 2008
Frosting Tip
Dip the knife or spatula in hot water before frosting cupcakes or cake for a smoother look.
From: Good Things Utah
From: Good Things Utah
Friday, September 28, 2007
Brownie Cutting Tip
Brownies are my number one favorite thing to take to a ward activity. The boxes are cheap to buy, easy to make, and yummy to eat! Cutting them into squares can get mushy, especially if the brownies are still warm. I learned from my mom that you can use a plastic knife and it cuts the brownies perfectly with no buildup between slices and no mess! Pretty amazing! Just use any plastic picnic ware, and the best thing, you just throw it away!
From: Mom
From: Mom
Monday, September 10, 2007
Meat Temperatures
Ground beef must be cooked to an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius). Using a digital or dial food thermometer is crucial, the U.S. Department of Agriculture says, because research results indicate that some ground meat may prematurely brown before a safe internal temperature has been reached. On the other hand, research findings also show that some ground meat patties cooked to 160 F or above may remain pink inside for a number of reasons; thus the color of meat alone is not considered a reliable indicator of ground beef safety. If eating out, order your ground beef to be cooked well-done.
Temperatures for other foods to reach to be safe include:
beef, lamb and veal--145 F (63 C)
pork and ground beef--160 F (71 C)
whole poultry and thighs--180 F (82 C)
poultry breasts--170 F (77 C)
ground chicken or ground turkey--165 F (74 C).
Seafood should be thoroughly cooked to an internal temperature of at least 145 F (63 C). Fish that's ground or flaked, such as a fish cake, should be cooked to at least 155 F (68 C), and stuffed fish to at least 165 F (74 C).
If you don't have a meat thermometer, there are other ways to determine whether seafood is done.
*For fish, slip the point of a sharp knife into the flesh and pull aside. The edges should be opaque and the center slightly translucent with flakes beginning to separate. Let the fish stand three to four minutes to finish cooking.
*For shrimp, lobster and scallops, check color. Shrimp and lobster turn red and the flesh becomes pearly opaque. Scallops turn milky white or opaque and firm.
*For clams, mussels and oysters, watch for the point at which their shells open. Boil three to five minutes longer. Throw out those that stay closed.
When using the microwave, rotate the dish several times to ensure even cooking. Follow recommended standing times. After the standing time is completed, check the seafood in several spots with a meat thermometer to be sure the product has reached the proper temperature.
From: Internet
Temperatures for other foods to reach to be safe include:
beef, lamb and veal--145 F (63 C)
pork and ground beef--160 F (71 C)
whole poultry and thighs--180 F (82 C)
poultry breasts--170 F (77 C)
ground chicken or ground turkey--165 F (74 C).
Seafood should be thoroughly cooked to an internal temperature of at least 145 F (63 C). Fish that's ground or flaked, such as a fish cake, should be cooked to at least 155 F (68 C), and stuffed fish to at least 165 F (74 C).
If you don't have a meat thermometer, there are other ways to determine whether seafood is done.
*For fish, slip the point of a sharp knife into the flesh and pull aside. The edges should be opaque and the center slightly translucent with flakes beginning to separate. Let the fish stand three to four minutes to finish cooking.
*For shrimp, lobster and scallops, check color. Shrimp and lobster turn red and the flesh becomes pearly opaque. Scallops turn milky white or opaque and firm.
*For clams, mussels and oysters, watch for the point at which their shells open. Boil three to five minutes longer. Throw out those that stay closed.
When using the microwave, rotate the dish several times to ensure even cooking. Follow recommended standing times. After the standing time is completed, check the seafood in several spots with a meat thermometer to be sure the product has reached the proper temperature.
From: Internet
Egg Tips
Eggs will age more in one day at room temperature than in one week in the refrigerator.
To test eggs for freshness, place the egg in a cup of water to which two teaspoonfuls of salt have been added. A fresh egg sinks; a doubter will float.
When you are going to beat egg whites, let the eggs sit at room temperature for half an hour before using them. You’ll get more volume when you beat them.
When egg white is whipped or beaten it makes a foam and increases in volume 6 to 8 times. Egg whites will beat faster and higher if you add a pinch of salt.
4 jumbo eggs = 1 cup
6 jumbo whites = 1 cup
12 jumbo yolks = 1 cup
4 extra large eggs = 1 cup
6 extra large whites = 1 cup
12 extra large yolks = 1 cup
5 large eggs = 1 cup
7 large whites = 1 cup
14 large yolks = 1 cup
5 medium eggs = 1 cup
8 medium whites = 1 cup
16 medium yolks = 1 cup
6 small eggs = 1 cup
9 small whites = 1 cup
18 small yolks = 1 cup
From: Internet
To test eggs for freshness, place the egg in a cup of water to which two teaspoonfuls of salt have been added. A fresh egg sinks; a doubter will float.
When you are going to beat egg whites, let the eggs sit at room temperature for half an hour before using them. You’ll get more volume when you beat them.
When egg white is whipped or beaten it makes a foam and increases in volume 6 to 8 times. Egg whites will beat faster and higher if you add a pinch of salt.
4 jumbo eggs = 1 cup
6 jumbo whites = 1 cup
12 jumbo yolks = 1 cup
4 extra large eggs = 1 cup
6 extra large whites = 1 cup
12 extra large yolks = 1 cup
5 large eggs = 1 cup
7 large whites = 1 cup
14 large yolks = 1 cup
5 medium eggs = 1 cup
8 medium whites = 1 cup
16 medium yolks = 1 cup
6 small eggs = 1 cup
9 small whites = 1 cup
18 small yolks = 1 cup
From: Internet
Wednesday, August 29, 2007
How to get lemon juice
...from a fresh lemon.
*Roll the lemon on the counter for a few seconds before you cut it to loosen the juice.
*You can also put it in the microwave for 10 seconds. It also loosens the juice.
*Then squeeze it with the open side up so you don't get the seeds in your bowl.
*These go for limes too.
From: Food Network People
*Roll the lemon on the counter for a few seconds before you cut it to loosen the juice.
*You can also put it in the microwave for 10 seconds. It also loosens the juice.
*Then squeeze it with the open side up so you don't get the seeds in your bowl.
*These go for limes too.
From: Food Network People
Monday, August 27, 2007
How Much and How Many
Butter, Chocolate
2 tblsp. butter = 1 ounce
1 stick or 1/4 lb. butter = 1/2 cup
1 square chocolate = 1 ounce
Crumbs
20 saltine crackers = 1 cup fine crumbs
12 graham crackers = 1 cup fine crumbs
22 vanilla wafers = 1 cup fine crumbs
1 slice bread = 1/2 cup soft crumbs
Nuts
1 pound walnuts in shell = 2 cups, shelled
1/4 pounc chopped walnuts = about 1 cup
1 pound almonds in shell = about 1 cup, shelled
Fruits and Vegetables
Juice of 1 lemon = 3-4 tablespoons
Grated peel of 1 lemon = 1 teaspoon
Juice of 1 orange = 6-7 tablespoons
Grated peel of 1 orange = about 2 teaspoons
1 medium apple, chopped = 1 cup
1 medium onion, chopped = 1/2 cup
2 stalks celery, chopped = 1 cup
Cheese and Eggs
1 pound cheese, shredded = 4 cups
1 large egg, beaten = 1/4 cup
12 to 14 egg yolks = 1 cup
8 to 10 egg whites = 1 cup
Noodles and Rice
4 oz. macaroni = 1 - 1 1/4 cups raw, 2 1/4 cups cooked
4 oz. spaghetti = 1 1/2 - 2 cups raw, 2 1/4 cups cooked
1 cup uncooked rice = 3 1/2 cups cooked
1 cup precooked rice = 2 cups cooked
From: Recipe Cards
2 tblsp. butter = 1 ounce
1 stick or 1/4 lb. butter = 1/2 cup
1 square chocolate = 1 ounce
Crumbs
20 saltine crackers = 1 cup fine crumbs
12 graham crackers = 1 cup fine crumbs
22 vanilla wafers = 1 cup fine crumbs
1 slice bread = 1/2 cup soft crumbs
Nuts
1 pound walnuts in shell = 2 cups, shelled
1/4 pounc chopped walnuts = about 1 cup
1 pound almonds in shell = about 1 cup, shelled
Fruits and Vegetables
Juice of 1 lemon = 3-4 tablespoons
Grated peel of 1 lemon = 1 teaspoon
Juice of 1 orange = 6-7 tablespoons
Grated peel of 1 orange = about 2 teaspoons
1 medium apple, chopped = 1 cup
1 medium onion, chopped = 1/2 cup
2 stalks celery, chopped = 1 cup
Cheese and Eggs
1 pound cheese, shredded = 4 cups
1 large egg, beaten = 1/4 cup
12 to 14 egg yolks = 1 cup
8 to 10 egg whites = 1 cup
Noodles and Rice
4 oz. macaroni = 1 - 1 1/4 cups raw, 2 1/4 cups cooked
4 oz. spaghetti = 1 1/2 - 2 cups raw, 2 1/4 cups cooked
1 cup uncooked rice = 3 1/2 cups cooked
1 cup precooked rice = 2 cups cooked
From: Recipe Cards
Weights and Measurements
3 teaspoons = 1 tablespoon
2 tablespoons = 1/8 cup
4 tablespoons = 1/4 cup
5 1/3 tablespoons = 1/3 cup
8 tablespoons = 1/2 cup
10 2/3 tablespoons = 2/3 cup
12 tablespoons = 3/4 cup
14 tablespoons = 7/8 cup
16 tablespoons = 1 cup
1 cup = 8 fluid ounces
1 cup = 1/2 pint
2 cups = 1 pint
4 cups = 1 quart
4 quarts = 1 gallon
8 quarts = 1 peck
4 pecks = 1 bushel
1 liter = 2.1 pints
1 kilogram = 2.2 pounds
28.3 grams = 1 ounce
From: Recipe Cards
2 tablespoons = 1/8 cup
4 tablespoons = 1/4 cup
5 1/3 tablespoons = 1/3 cup
8 tablespoons = 1/2 cup
10 2/3 tablespoons = 2/3 cup
12 tablespoons = 3/4 cup
14 tablespoons = 7/8 cup
16 tablespoons = 1 cup
1 cup = 8 fluid ounces
1 cup = 1/2 pint
2 cups = 1 pint
4 cups = 1 quart
4 quarts = 1 gallon
8 quarts = 1 peck
4 pecks = 1 bushel
1 liter = 2.1 pints
1 kilogram = 2.2 pounds
28.3 grams = 1 ounce
From: Recipe Cards
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