To make self-rising flour: Mix 4 cups flour, 3 tsp salt and 2 tsp baking powder. Store in a tightly covered container.
One scant tablespoon of bulk yeast is equal to one packet of yeast
Unbaked cookie dough can be covered and refrigerated for up to several hours or frozen in an airtight container for up to 9 months
To prevent pasta from boiling over, place a wooden spoon or fork across the top of the pot until the pasta is boiling.
Boil all vegetables that grow above the ground without a cover.
Green pepper may change the flavor of frozen casseroles. Clove, garlic and pepper flavors are stronger when frozen, while sage, onion and salt become more mild.
A few drops of lemon juice added to simmering rice will keep the grains separated.
One pound of boneless chicken equals approximately 3 cups of cubed chicken.
Burnt food on pots and pans — Allow the pan to cool on its own. Remove as much of the food as possible. Fill with hot water and add a cupful of liquid fabric softener to the pot, let it stand for a few hours. You’ll have an easier time removing the burnt food.
Chocolate seizes — Chocolate can seize (turn coarse and grainy) when it comes into contact with water. Place sezied chocolate in a metal bowl over a large saucepan and an inch of simmering water in it. Over medium heat, slowly whisk in warm heavy cream. Use 1/4 cup cream to 4 oz of chocolate. The chocolate will melt and become smooth.
Stew or soup in greasy — refrigerate and remove grease once it congeals. Another trick is to lay cold lettuce leaves over the hot stew for about 10 seconds and then remove.
— too salty — Add a little sugar and vinegar: for soups and sauces, add a raw peeled potato.
— too sweet — Add a little vinegar or lemon juice.