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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Side Dish & Dairy Aids Recipe

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This recipe for Side Dish & Dairy Aids, 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


Veggie, Fruit & Herb Tips


* Stopping Budding potatoes
To keep potatoes from budding, place an apple in the bag with the potatoes.
* Crispy Potatoes
Let raw potatoes stand in cold water for at least half an hour before frying to improve the crispness of
french-fried potatoes.
* Potato for Excess Salt
If you accidentally over-salt a dish while its still cooking, drop in a peeled potato and it will absorb the
excess salt for an instant 'fix me-up.'
* Celery Saver
Wrap celery in aluminum foil when putting in the refrigerator and it will keep for weeks.
* Garlic Skins
Microwave garlic cloves for 15 seconds and the skins slip right off.
* Lemon Juice
Microwave a lemon for 15 seconds and double the juice you get before squeezing.
* Corn Silk
A dampened paper towel or terry cloth brushed downward on a cob of corn will remove every strand of
corn silk.
* Great Corn on the Cob
Instead of shucking corn and boiling, try placing in microwave for 4-5 minutes - with husks intact. Great taste and no mess!
* Freezing Herbs and Vegies
When freezing fresh herbs or things like cut up green peppers or corn add a little oil (I use olive) to the plastic freezing bag and mix well. The oil helps keep the contents fresh and frozen. This makes them separate very easily when you wish to use some. No more huge chunks of ice to try and break up.
* Fresh Ginger
Recipe calls for fresh ginger, minced? Cut coins of ginger (no need to peel) and drop in your garlic press. Squeeze hard--be careful, this will squirt! Throw away the tough fibers left behind in the press.
* Dried Herbs and spices
lose their potency quickly. Buy only a small amount at a time. When using fresh herbs an spices, use 3 times the amount of the dried.
* Perk up soggy lettuce by soaking in cold water with some lemon juice. To store place in a zip lock bag with paper towel to absorb moisture.
* Bananas
Take your bananas apart when you get home from the store. If you leave them connected at the stem, they
ripen faster.
* Which Pepper?
Peppers with 3 bumps on the bottom are sweeter and better for eating. Peppers with 4 bumps on the bottom are firmer and better for cooking.
* When to add garlic
Add garlic immediately to a recipe if you want a light taste of garlic and at the end of the recipe if your want a stronger taste of garlic.
* Have you ever peeled garlic or handled it and your hands smell to high heaven? The next time that happens, take a stainless steal bowl, pan or other stainless steel kitchen gadget and rub your hands on it. It will take away the smell of garlic.
* Retaining Color
A little lemon juice added to the water you cook green vegetables in will help them retain their color.


Dairy & Egg Tips


* Saving Cheese
Store your opened chunks of cheese in aluminum foil. It will stay fresh much longer and not mold!
* Soft Cheese
Cheese won't harden if you butter the exposed edges before storing.
* Store eggs with the large end up to keep the yolk centered.
* Fresh eggs are rough and chalky. They will sink and stay horizontal on the bottom of a glass of water.
The egg-white is viscous and close around the plump yolk.
* Old eggs are smooth and shiny. They will float in a glass of water. The egg white is watery and the yolk is flat in an egg roughly 3 weeks old.
* Rich Scrambled Eggs
To really make scrambled eggs or omelets rich add a couple of spoons full of sour cream, cream cheese, or
heavy cream in and then beat them up.
* Separating Eggs
When separating eggs, break them into a funnel. The whites will go through leaving the yolk intact in the
* Perfect Boiled Eggs
For the perfect boiled egg, cover eggs with cold water and a pinch of salt. Bring the water to a full boil. Remove the pan from the heat and cover. Let the eggs sit for 8-9 minutes. Drain the water and place the eggs in ice water to cool to stop the cooking process.




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