TIPS, HINTS, ETC.
I do not claim to be an expert, but over the years, I have stumbled upon many good tips and tricks. I thought I would share some of them with you. Please feel free to submit your own tips, hints and tricks and I'll add them to my list!
If you're out of...
ALLSPICE (1 tsp) use 1/4 tsp ground cinnamon and 1/2 tsp ground cloves.
BAKING POWDER (1 tsp double-acting) use 1/2 tsp cream of tartar plus 1/4 tsp baking soda.
BROWN SUGAR (1 cup) 1 cup white sugar plus 1 1/2 Tbsp molasses.
BUTTERMILK (1 cup) use 1 cup plain yogurt or 1 cup minus 1 Tbsp warm milk plus 1 Tbsp vinegar or lemon juice (let mixture stand for 5 minutes).
CAKE FLOUR (1 cup) use 1 cup stirred all-purpose flour, minus 2 Tbsp.
CHOCOLATE SQUARES, SEMISWEET (1 square) use 1 Tbsp shortening or oil and 3 Tbsp unsweetened cocoa powder plus 3 tsp sugar.
CORNSTARCH (1 Tbsp) use 2 Tbsp all-purpose flour or 2 tsp arrowroot.
EGGS (1 whole) use 2 Tbsp oil plus 1 tsp water (if you're only short one last egg in a recipe, substitute 1 tsp vinegar or 1 tsp baking powder).
HEAVY CREAM (1 cup) use 3/4 cup whole milk plus 1/3 cup melted butter.
Getting Into Healthy Thinking Mentality!

Try new seasonings in everyday dishes. Sprinkle basil or oregano in a salad; use dill or cumin on fish. Try low-fat condiments like salsa and chutney in rice and potato dishes.

Keep healthy meals in your freezer in individual serving containers so you can microwave them at a moment's notice.

As a rule of thumb, low-fat usually tastes better than no-fat, and reduced-fat is better than nothing!

Pay attention to serving size, and remember, low-fat doesn't always mean low-cal.

Skip the recommended margarine in rice mixes; broil fish instead of frying; cook with a little olive oil instead of butter. Use milk or chicken broth in mashed potatoes (no butter), and spice them up with garlic, salt and pepper. In chili, use ground turkey instead of beef.

If you can't give up margarine, learn to spread it lighter. Use cheese as a flavoring instead of a main ingredient. On sandwiches, use mustard instead of mayonnaise.

Mixing and Shaping Ground Meat

* For meat loaf and meatballs, mix ingredients in a large bowl with your hands (a wooden spoon just doesn't do it) until very well blended. Or put ingredients in the large bowl of a stand (not handheld) mixer fitted with a paddle or kneading hook and mix on low speed.
* When making burgers, do the minimum of mixing, and handle and shape the meat gently.
* Always wash your hands thoroughly before--as well as after--handling raw meat.

Cooking Cures

Prevent cakes from sticking to platters. Sprinkle the platter or plate with powdered sugar before putting the cake on it.
Mince garlic. Keep it from sticking to the knife and cutting board by tossing a little salt on the garlic--or the shallots or onions, for that matter.
Stop bacon grease from splattering. Toss a few celery leaves into the pan with the bacon.
Clean stubborn utensils. Before using cheese graters, pasta strainers and other things that trap food, spritz with nonstick cooking spray.
Test an egg for freshness. Put it in a bowl of cold salted water. If it sinks, it's fresh; if it floats, toss it.
Easy way to cut a pineapple. Cut a lice from the bottom, then cut the entire pineapple lengthwise into quarters. Trim away the triangular core of each section. Use a small knife to separate the fruit from the peel. Slice fruit crosswise into wedges and serve in the skin.

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