Here are some tips I think you all might like.
*Add salt midway through cooking to avoid toughened beans or corn.
*Always make 2 casseroles. The extra makes a great emergency meal when unexpected guestsarrive. Freeze it, and then just bake it in the oven.
*For fast baked potatoes, place them in boiling water for 10-15 minutes. Then pierce their skins with a fork and bake in a preheated oven.
*Don’t refreeze cooked thawed foods. Never overcook foods that are to be frozen. Food will finish cooking when reheated.
*Ramekins are good for serving individual casseroles and soufflé dishes are designed with straight sides to help your soufflé climb to great heights.
*To keep rice grains separated, add a few drops of lemon juice.
*Sprinkle buttered, cooked vegetables with toasted sesame seeds, toasted chopped nuts, canned French-fried-onion, or slightly crushed seasoned croutons to dress them up.
*Clove, garlic, and pepper flavors get stronger when they are frozen, while sage, onion and salt get milder. Green pepper may change the flavor of frozen casseroles.
*Always refrigerate brown rice, and refrigerate or freeze grains if they will not be used within 5 months. Store dried pasta, rice (except brown rice). And whole grains in tightly covered containers in a cool, dry place.
*If you freeze cooked egg whites, they become tough.
*Always use frozen cooked foods within 1-2 months. When freezing foods, label each container with its contents and the date put into the freezer.
*Grill vegetables along with your meat for an easy no-mess side dish.