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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pasta, Pizza, Rice & Casserole Tips Recipe

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This recipe for Pasta, Pizza, Rice & Casserole Tips, by , is from CHERISHED FAMILY RECIPES FROM HOME, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Robin Smith



* Stop the Boil Over
Noodles, spaghetti and other starches won't boil over if you rub the inside of the pot with vegetable oil.
* Yellow Noodles
Two drops of yellow food coloring added to boiling noodles will make them look homemade.
* Cooking Pasta
When the noodles are boiled, drain all the hot water and add cold water. This way all the noodles will
get separated and stop the cooking process.
* Reheat Pizza
Heat up leftover pizza in a nonstick skillet on top of the stove, set heat to med-low and heat till warm. This
keeps the crust crispy. No soggy micro pizza. I saw this on the cooking channel and it really works.
* Cooking Rice
Regular rice is available in long, medium or short grains. Long grain rice cooks tender, with grains
light, fluffy and separated. It is good in chicken dishes and in stews. Short and Medium grain rice cook
plump and moist so that the grains tend to cling together. They are good for puddings and rice rings.
Remember: Stirring rice while it's cooking makes it pasty and gummy
* Fluffy Rice
For fluffier, whiter rice, add one teaspoon of lemon juice per quart of water. To add extra flavor and nutrition to rice, cook it in liquid reserved from cooking vegetables.




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