Heat up leftover pizza in a non-stick skillet, on top of the stove. Set temperature to med-low and heat till warm. This keeps the crust crispy. Much better than soggy micro pizza.
Before you pour sticky substances into a measuring cup, fill it with hot water. Dump out the hot water, but don't dry the cup. Add your ingredient, such as peanut butter, and watch how easily it comes right out.
When making deviled eggs, put cooked egg yolks in a zip lock bag, seal it and mash until they are all broken up. Add remainder of ingredients, reseal and keep mashing while mixing thoroughly. Cut the tip of the baggy and squeeze mixture into the egg white. Just throw the bag away when done; easy clean up.
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 and be able to frost more with the same amount. You also eat less sugar/calories per serving.
To warm refrigerated biscuits, pancakes or muffins place them in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster.
To get rid of pesky fruit flies, take a small glass and fill it 1/2" with apple cider vinegar and 2 drops of dish washing liquid, mix well. You will find the flies drawn to the cup and gone forever!
Put small piles of cornmeal where you see ants. They eat it, take it "home," and 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.
When making pasta, pour a little olive oil in the water. This keeps the noodles from sticking together, and gives it wonderful flavor, at the same time.
When frying potatoes; spray them with non-stick cooking spray and they will not stick together.
When cutting filets, such as steak or chicken breasts, use a steak knife and cut them while half frozen. This makes it easy to remove unwanted fat and also obtain the size and shape you want.
When making hard boiled eggs, add salt to the water so that they are easier to peel.
Caramel popcorn and popcorn balls are much easier to work with if you generously grease your hands before working with these sticky substances. This makes spreading the corn out on baking sheets and forming balls simple and fun.
Put onions in the freezer for five minutes before peeling and cut the root off last when slicing to avoid "crying."
Scalding tomatoes, peaches or pears in boiling water makes peeling them much easier.
When frying, always heat the pan before adding the butter or oil. Sprinkle a little salt around the pan to limit spattering.
When scalding milk, rinse the bottom of the pan with cold water first to prevent sticking.
Add lemon juice to rice when preparing it to keep the grains from sticking together.
Soften butter by inverting a small heated pan over it for a few minutes.
Wet the dish you are placing a gelatin mold upon and you'll be able to move it around to center it.
A dampened paper towel or terry cloth brushed downward on a cob of corn will remove all the strands of silk.
Use a shoe horn to remove corn from a cob.
Fresh eggs' shells are rough and chalky; old eggs are smooth and shiny.
Egg whites will not run while poaching them if you add a little vinegar to the water.
Egg whites will be fluffier if you let them come to room temperature before beating them.
Omelets will be fluffier if you add a pinch of cornstarch before beating.
Add a teaspoon of cornstarch to the sugar before beating it into the egg whites for perfect meringue.
Keep your bacon from curling by dipping it in cold water before frying.
Separate frozen bacon with a heated spatula.
Thaw fish in milk to give it that fresh-caught taste.
Store popcorn in the freezer to keep it fresh.
Place lumpy sugar in the refrigerator for 24 hours to separate the crystals.
Hardened brown sugar can be softened by placing a slice of soft bread in the package for a couple hours.
Definitions:
Pare - cut off outer covering with a knife or vegetable parer.
Peel - strip off outer covering with your fingers.
Slice - Cut food into same-size flat pieces.
Julienne - Stack thin slices; then cut into matchlike sticks.
Cube - cut into 1/2 inch or wider strips; then cut across into cubes.
Dice - cut into 1/2 inch or narrower strips; then cut across into cubes.
Chop - cut food into irregular-size pieces.
Cut up - cut into small pieces with kitchen scissors.
Snip - cut into very small pieces with kitchen scissors.
Shred - cut into long thin pieces by rubbing food across the large holes of a shredder or using a knife.
Grate - cut into tiny particles by rubbing food across the small rough holes of a grater.
Crush - press with side of knife, mallet or rolling pin to break into small pieces.
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