I have found that a lot of kids (and adults too) don't like to bite into onions in their food. But in some recipes, onions are a necessity. They add a wonderful flavor to most meats and a lot of side dishes. Instead of chopping or slicing onion, try using ONION FLAKES. They hydrate quickly in your pan and are so tiny they won't be detected by the most discriminate eater.
Using Instant BEFFY ONION SOUP MIX is a quick, flavorful enhancement to your beef recipes. Whether you're cooking roast, burgers, meatballs or meatloaf, this soup mix will save you time and win approval from your family.
Preparing something with chicken? In some recipes, try using CANNED CHICKEN BREAST in place of dicing and browning raw chicken. This will save approximately 10 minutes of prep time and 20 minutes of cooking. From experience, the cans labeled "Premium Chicken Breast" do have less fatty pieces and usually no gristle. They may cost a few cents more, but it's always a good idea to keep a can on hand for those nights when you want to fix a meal and don't have a lot of time.
Potatoes, pasta and rice produce a lot of sticky starch when cooked. If you plan on boiling potatoes, RINSE THEM IN COLD WATER two or three times after they are sliced, before cooking. Pasta and plain white rice are less sticky when rinsed with hot water in a colander after cooked.
To subtly flavor white rice, RINSE THOURGLY AND DRAIN rice. Dissolve bullion in 2 tablespoons of hot water and pour over rice, warm up again and serve.
Does your recipe call for browned meat? DON'T BROWN IT IN OIL OR BUTTER! Add water to your pan, just enough to cover the bottom well and place your meat in it. Your meat will be LESS FATTENING, VERY JUICY and TENDER. Keep the water replaced in the pan as the meat cooks, to help it to not burn on the bottom. To "brown" meat, when it is almost done, allow the water to cook away, and brown the outside of the meat, leaving juicy, tender meat, Never dried out!
For baked dishes, kitchen clean up is easy if you VERY LIGHTLY GREASE YOUR BAKING DISHES and pans used in oven to prevent sticking. Use a paper towel dabbed in shortening and wipe all sides and bottom of your dish or pan. This coating should be so light you don't see any white chunks of shortening. Your clean up time with be over in seconds. No more scrubbing baked on messes!
When using canned vegetables, DRAIN THE LIQUID IN THE
CAN and replace with water before cooking. This makes the vegetables
"fresher" tasting, less like the can they came in!
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