Tuesday, April 19, 2016

FYI #7 and some helpful hints from my kitchen to yours,

 Hello!! Today's Helpful hints are brought to you from my kitchen to yours,       

1.  Making a recipe that calls for buttermilk? Use this simple substitute, and you won't need to buy any:

Prep Time: 5 minutes

Total Time: 5 minutes


  • Milk (just under one cup)
  • 1 Tablespoon white vinegar or lemon juice


1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.
2. Add enough milk to bring the liquid up to the one-cup line.
3. Let stand for five minute. Then, use as much as your recipe calls for.

2. Use regular yellow, white or red onions to make caramelized onions. These are great on hamburgers, steaks and baked potatoes. Slice up the onions and then 20-25 minutes in a skillet with olive oil should do it.

3. The best way to store fresh celery is to wrap it in aluminum foil and put it in the refrigerator--it will keep for weeks.


We don't like using twist ties in our house. We use spring type clothes pins instead to close off plastic bags. Much easier to put on and take off.

 To get the most juice out of fresh lemons, bring them to room temperature and roll them under your palm against the kitchen counter before squeezing.

To get rid of itch from mosquito bites, try applying soap on the area and you will experience instant relief.


Cooking pasta is not an exact science, continually taste your pasta to see if the texture is close to al dente while boiling.

8. Make sure your put herbs in your salad.

9.  Throw shrimp into lightly boiling water, and give it exactly three minutes to cook.

10. Always cook more spinach then you think you'll need.

And finally a great handy dandy kitchen tool.

Never doubt if your roast is prepared correctly.   Meat, poultry thermometer.

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