i hope everyone is using the tips.
glen

who wants to tell us the top ten replies
glen

Interesting....

Ingredient Substitution List

• 1 teaspoon baking powder = ¼ teaspoon baking soda plus ½ cup buttermilk or ¼ teaspoon baking soda plus 5/8 teaspoon cream of tartar

• 1 cup sifted cake flour = 7/8 cup sifted all-purpose flour or 1 cup all-purpose flour minus 1-2 tablespoons

• 1 cup self-rising flour = 1 cup sifted all-purpose flour plus 1½ teaspoons baking powder and ½ teaspoon salt

• 1 cup all-purpose flour = 1 cup whole wheat flour

• 1 cup honey = 1 to 1¼ cups sugar plus ¼ cup liquid

• 2 large eggs = 3 small eggs

• 1 medium egg = 2 egg yolks plus 1 tablespoon water (for baking)

• 1 medium egg = 2 egg yolks (in custards or cream fillings)

• 1 ounce unsweetened chocolate = 1 square or 3 tablespoons unsweetened cocoa powder plus 1 tablespoon butter or margarine

• 6 squares or 6 ounces semisweet chocolate, melted = 1 cup semisweet chocolate chips, melted

• 1 tablespoon cornstarch (as thickening) = 2 tablespoons flour or 2 teaspoons quick tapioca or 2 egg yolks

• 1 teaspoon lemon juice = ½ teaspoon vinegar

• 1 tablespoon fresh herbs = ½ to 1 teaspoon dried herbs

• 1 small garlic clove = 1/8 teaspoon garlic powder

• 1 pound fresh mushrooms = 3 ounces dried or 6 ounces canned

• 1 cup whipping cream, whipped = 2 cups thawed whipped topping

• 1 cup whipping cream as liquid = 1/3 cup melted butter plus ¾ cup milk

• 1 cup light cream = 3 tablespoons melted butter plus ¾ cup milk

• 1 cup ricotta cheese = 1 cup cottage cheese, liquid drained -2-

• 1 cup buttermilk = 1 cup plain yogurt, stirred, or 1 tablespoon lemon juice stirred into milk to make 1 cup; let stand 5 minutes to make soured milk for baking only (never use sour milk that's been in the fridge too long; it's actually spoiled)

• 1 cup whole milk = 2 teaspoons melted butter plus 1 cup fat-free milk (or water) or equal parts evaporated milk and water or 1 cup nonfat dry milk plus 2 teaspoons melted butter

• 1 cup sour cream = 3 tablespoons melted butter stirred into 7/8 cup buttermilk, soured milk or plain yogurt

• 1 cup sour cream = 1 cup plain yogurt (but it will taste less rich from the missing fat)

• Pecans = walnuts, almonds or hazelnuts

• Chunky peanut butter = creamy peanut butter (or grind roasted peanuts in a blender with a little peanut oil)

• 1 cup bread crumbs = ¾ cup cracker crumbs

• 1 cup butter = 1 cup margarine or 7/8 cup vegetable oil or 7/8 cup butter-flavored shortening

• 1 pound lard = 2 cups shortening

• 1 cup sugar (in baking bread) = 1 cup honey plus a pinch of baking soda

• 1 cup sugar (in baking) = 7/8 cup honey plus a pinch of baking soda

• 1 cup sugar (in main dishes) = ¾ cup honey

• 1 cup brown sugar = 1 cup white sugar plus 2 tablespoons molasses

• 1 cup molasses (in baking) = 1 cup sugar (omit baking soda; use baking powder)

• ½ cup dry red wine or white wine = 2 tablespoons sherry or port

• ¾ cup maple syrup = ¾ cup maple-flavored syrup, corn syrup or 1 cup sugar and increase liquid in recipe by 3 tablespoons

• 1 teaspoon pumpkin pie spice = ¼ teaspoon nutmeg, ¼ teaspoon ginger, ½ teaspoon cinnamon

• 1 pound tomatoes = 3 medium or ¾ cup sauce (6 ounces) or ¼ cup paste (2 ounces)

• 8 ounces tomato sauce = 2/3 cup water plus 1/3 cup tomato paste -3-

• 3 cups tomato juice = 2½ cups water plus 6 ounces tomato paste plus ¾ teaspoon salt, dash of sugar

• 1 large marshmallow = 10 mini (dust off cornstarch from their surfaces or it might overload a recipe)

• 1 cup granulated sugar = 1¾ cups powdered sugar for uses other than baking

• ¼ teaspoon powdered ginger = 1 teaspoon chopped fresh or 2 teaspoon minced crystallized

• 1 head fresh dill = 2 teaspoons dill seed

• 1 tablespoon grated fresh horseradish = 2 tablespoons bottled

• 1 teaspoon lemon juice = ½ teaspoon vinegar

• 1 teaspoon dry mustard = 1 tablespoon prepared mustard or ½ teaspoon mustard seeds

• 1 /4 cup rum = 1 teaspoon rum extract plus liquid to make ¼ cup

• 1 teaspoon vanilla extract = 1 inch vanilla bean, split and simmered in liquid of recipe

• 1 cup wine = 13 tablespoons water, 3 tablespoons lemon juice and 1 tablespoon sugar or a little less than 1 cup apple juice plus lemon juice

• 1 cup dry bread crumbs = 3 to 4 slices bread, torn and blenderized

• 1 cup sweetened condensed milk = 1 cup plus 2 tablespoons dry milk powder plus ½ cup warm water plus ¾ cup sugar and dissolve

• ½ teaspoon cream of tartar = 1½ teaspoons lemon juice or vinegar

• 1 tablespoon maple sugar = 1 tablespoon granulated sugar plus a dash of maple extract

Spinach Tips
 

Fresh spinach is a nutritional powerhouse, but don't let it linger in the fridge.

The best way to use your leafy greens is during the first 4 days after purchase. After that, the antioxidant and folate levels of spinach plummet, turning it into a wimpier green.

Spinach on Ice
Even at the coldest refrigerator temperatures, researchers found that after 4 days, folate levels in a bag of fresh spinach dropped big time, and the loss escalated with each passing day. Colder temps were better for holding onto carotenoids. (Besides folate, learn what else is packed into those dark-green leaves.)

The Power of Fresh
Buying local spinach (at a farmers market or co-op store) may deliver the most nutrients to your table. Grocery-store fresh is a good second choice. Can't plan ahead? Then grab some frozen spinach. Spinach that's frozen and packaged soon after harvesting retains much of its nutritional value.

I use ginger and garlic a lot. So I prepare A LOT of them in advance and chop them in a food processor. Then I freeze them. I smush the bag every hour or so until it is all frozen but in little bitty pieces still. So when I need them to cook, I just have to take it out of the freezer and measure it into the pan. Saves soooo much work on a daily basis.

I had been wasting so many bags of spinach because it really does not last long in the refrigerator... Now when I buy some I buy 2 bags, when I get home I clean it, spin it dry and chop it all fine in my food processor, I then freeze it in a Ziplock bag, makes a very large bag... It stays super fresh and crumbly... I add 1/4c to 1/2c. to my omellettes, I add it to soups, salads, casseroles, meatloaves, anything I want to add some green colour to... I love it and don't waste any at all....

I love this breakfast:
almond butter on apple
Super delicious

Oh my GOSH. These are both GREAT ideas. I hate using garlic from a jar - it just doesn't taste the same. And I have the same problem with baby spinach, esp. since sometimes it goes on sale 2 bags for $5 and then I wind up having it go bad.

I don't know why I didn't think about either of these things earlier.

.

This IS a fantastic idea. I don't use the jarred garlic. It is no where near as strong and flavorful IMO. I'm always peeling and then crushing. To do it a lot AHEAD of time and then freeze it is BRILLIANT.

I think I will put the crushed garlic in ice cube trays. Maybe fill them up half way and freeze it like that.

:carrot:Oh how I'm loving this idea. :carrot:

My mom does/did that with her fresh made pesto. Olive oil, garlic, salt, pine nuts and fresh (homegrown) basil. Obviously you can go for a lighter alternative to olive oil, or add less of it (not sure the proportions, but you can google it or you can experiment yourself). The pine nuts are expensive and optional, but they add a delicious and distinct flavor.

What my mom did, which was crazy messy, was get a bunch of those ice pouches. It's like a plastic sleeve with a bunch of pockets connected (think bubble wrap with giant bubbles). She'd pour the pesto into the pockets (like I said, messy) and squish it down to fill the whole thing, then tie it off and freeze it! They made perfect portions for tossing into a bowl of hot pasta or rice (the warmth melts it pretty well), and it is great just by itself (no cream sauce or anything)! Plus it's super fast!

DH cooks once a week on the grill. He will grill a dozen hamburger patties, slice a pork loin into boneless pork chops and grill, grill chicken and bratwurst. We then freeze everything except what we have for dinner that night. The rest of the week we pull out what we want for dinner and micro. Saves a lot of time during the weekas protein is ready to go.

Tip: brown your ground beef, or ground turkey, put in strainer then rinse. I lowered my hubbys cholesterol by 60 points in 6 months just doing that. You would be suprised how much will rinse off even after drained. Make sure you cook first. My granny did it raw and said it didnt help...it just went down the drain..LOL

Tip: put a walmart bag on the counter peels and trash while cooking. Then tie and toss in the trash, quick clean up but also helps the smell if there was onion :)

I also freeze leftovers. I have a bowel I keep in the freezer for veggies for soups. 1 spoon of corn here, a spoon of peas there over a month adds up and you will soon have a bowl full and not out any extra money for a package of mixed veggies.

Also Make your lunches and freeze. save the smart ones or healthy choice freezer containers, fix your own and freeze.

we by bottle water but we have started rinsing and reusing. Dr oz said just rinsing in hot water is fine. Then we add crystal light packets. I also take the packets with me out to eat. Water is free and then you add the paket and its alot cheaper than a pop.

Also pour your FF chicken or veggie stoke in ice trays and freeze. After they are frozen pop them into a ziplock baggie and they r ready anytime you need em.

Do the same with pesto, Tomato sauce, pizza sauce, its up to you

peel the onion and cut into chunks. rinse in running cool water. viola! no tears when i'm chopping.