kitchen Tips

Kitchen Tips

* Cure for headaches: Take a lime, cut it in half and rub it on your forehead. The throbbing will go away.

* Don't throw out all that leftover wine: Freeze into ice cubes for future use in casseroles and sauces.

* If you have a problem opening jars: Try using latex dishwashing gloves. They give a on-slip grip that makes opening jars easy.

* Add a little lemon and lime to tuna to add zest and flavor to tuna sandwiches. Use cucumbers soaked in vinegar and pepper in sandwich
instead of tomatoes. Use mustard instead of mayo to cut the fat and add a tang.

* Instead of the water your recipe calls for, try juices, bouillon, or water you've cooked vegetables in. Instead of milk, try buttermilk, yogurt or sour cream. It can add a whole new flavor and improve nutrition.

* Steak Sauce With A Kick: Deglaze your frying pan (after searing your New York steaks) with brandy. Add two tablespoons of butter, a little white wine and a splash of Grand Marnier. Serve over steaks - you'll never use steak sauce again.

* When browning ground meat, brown several pounds and drain. Divide evenly in freezer containers and freeze. Unthaw in microwave for quick fixing next time.

* Ground spices really should be replaced every 6 months or so! Unless you know you will use them up fairly quickly, buy a bottle in partnership with a friend and split the contents. You'll each benefit from fresh spices.

* Sunlight doesn't ripen tomatoes, warmth does. Store tomatoes with stems pointed down and they will stay fresher, longer.