- When preparing a casserole, make an additional one or two to freeze for when you’re short on time or guests show up for dinner.
- Green pepper may change the flavor of frozen casseroles. Clove, garlic, and pepper flavors get stronger when frozen, while sage, onion, and salt become more mild.
- Souffle dishes are designed with straight sides to help your souffle rise. Ramekins work well for single-serve casseroles.
For Pasta & Rice:
- To prevent pasta from boiling over, place a wooden spoon or fork across the top of the pot while the pasta is boiling.
- Store dried pasta, rice (except brown rice), and whole grains in tightly covered containers in a cool, dry place.
- Refrigerate brown rice and freeze grains if you will not use them within 5 months.
- A few drops of lemon juice added to simmering rice will keep the grains separated.
- If your pasta sauce seems a little dry, add a few tablespoons of the pasta’s cooking water.
- Boil all vegetables that grow above ground without a cover.
- Never soak vegetables after slicing; they will lose much of their nutritional value.
- For an easy no-mess side dish, grill vegetables along with your meat.
- When cooking greens, add a teaspoon of sugar to the water to help vegetables retain their fresh colors.
- To dress up buttered, cooked vegetables, sprinkle them with toasted sesame seeds, toasted chopped nuts, canned trench-fried onions, grated cheese, or slightly crushed seasoned croutons.
- A little vinegar or lemon juice added to potatoes before draining will make them extra white when mashed.
- To avoid toughened beans or corn, add salt after cooking.