Freeze green onions in water bottles - shake out the right amount and return to the freezer! This is great! You always have to buy so many green onions and recipes usually never call for more than 3 stalks. - what a good idea
The next time you have green onions, don't throw away the white ends. Simply submerge them in a glass of water and place them in a sunny window. Your onions will begin to grow almost immediately and can be harvested almost indefinitely. We just use kitchen scissors to cut what we need for meals. I periodically empty out the water, rinse the roots off and give them fresh water.
The trick is to put the pan in a cold oven and then switch it on and begin your timer. Im amazed how many people dont know this. Cook bacon in the oven. Cover cookie sheet with tinfoil first. We do 375 for about 20 min instead of 400 for ten because the lower and slower the more fat renders out. I hate getting SPLATTERED!! This works perfect! 8/25/12 - This is the easiest way to cook bacon ever! No more standing over a skillet for me! Clean up was easy!
Freezing Eggs - When you find a sale on eggs, you can freeze them to store for baking and cooking later. Eggs can not be frozen in the shell... but can be out of the shell. Crack a single egg into each slot in an ice cube tray. Freeze, then pop out and put back into the freezer in a zip lock bag freeing up your ice cube trays for other purposes. To use simply leave a cube per each egg the recipe calls for sitting at room temp in a bowl to defrost.
Marinated Cucumbers, Onions, and Tomatoes So yummy and healthy!! 3 medium cucumbers, peeled and sliced 1/4 inch thick 1 medium onion, sliced and separated into rings 3 medium tomatoes, cut into wedges 1/2 cup vinegar 1/4 cup sugar 1 cup water 2 teaspoons salt 1 teaspoon fresh coarse ground black pepper 1/4 cup oil Combine ingredients in a large bowl and mix well. Refrigerate at least 2 hours before serving.
Use your Bundt pan to roast chicken that's crispy all the way around. Place carrots, onions, and potatoes in the pan and then place the chicken, cavity side down, over the center. Season as usual and place pan on a cookie sheet to catch drips. Roast at 400 degrees for 15 minutes per pound plus 15 minutes.