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Old 07-05-2005, 09:27 PM   #11
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Freezer Storage Times


Recommended maximum storage times for foods sealed and/or wrapped well
then frozen and held at 0 degrees F:

Bacon, Hot Dogs 1/2 to 1 months
Beef Roasts and Steaks 6 to 12 months
Beef Stew 2 to 4 months
Biscuits and Muffins, baked 1 months
Bread, Pita and Tortillas 4 months
Butter, Margarine 6 to 9 months
Cheesecake 1 months
Chicken, whole 12 months
Chicken 9 months
Citrus Fruit 4 to 6 months
Clams 3 months
Cold Cuts 1 months
Cookies, baked 6 to 8 months
Egg Substitutes 12 months
Fatty Fish 3 months
Fresh Herbs 2 to 4 months
Frosted Cake, baked 2 to 3 months
Frozen Dinners 3 to 6 months
Fruit Pies 4 to 6 months
Fruits, except citrus 12 months
Ground Beef 3 to 4 months
Ham 1 to 2 months
Ice Cream 1 to 2 months
Lamb Roasts and Chops 6 to 9 months
Lean Fish 6 months
Liver 4 months
Lobster 2 months
Milk 1 months
Pasta, fresh and homemade 2 months
Pecan Pie 6 months
Pizza 6 months
Pork Roasts and Chops 3 to 6 months
Pork Sausage 4 to 6 months
Quiche, baked 1 months
Quick Breads 1 1/2 to 2 months
Rice, cooked 6 to 8 months
Sandwiches 1 to 2 months
Scallops 3 to 4 months
Shrimp 3 months
Soups 2 to 4 months
Turkey Parts 6 months
Turkey, whole 12 months
Unbaked Cookie Dough 6 months
Veal Roasts and Cutlets 6 to 9 months
Vegetables 8 to 12 months
Waffles 1 to 2 months

Information courtesy of The Reynolds Kitchens

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Old 07-07-2005, 12:12 PM   #12
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Originally Posted by tancowgirl2000
Has anyone ever heard of putting a bounce fabric sheet in a pot that has been burnt? I was told it worked however I tried it and there wasn't much improvement.....what am I doing wrong??
Cover the burned on food in the pot with ammonia. Cover it and leave it outdoors overnight. (the smell of the ammonia will be very strong indoors) Next morning, it should clean up pretty easily.

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Old 07-07-2005, 02:52 PM   #13
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wrap a lemon half in a little square of cheesecloth before squeezing to keep the seeds out of the juice.

an extra toothbrush in the kitchen is great for cleaning box graters.

a nail brush scrubs out a colander very nicely.
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Old 07-07-2005, 07:53 PM   #14
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Grilling Asparagus

Originally Posted by tancowgirl2000
MIL just thru up and thru the roaster away......what a woman!
YES - the other sounds better

Buy some longer skewers and pierce the asparagus through the sides until there is about 6 or so on the skewer - when ready to turn turn the whole thing over - no more dropping in the fire!!!! Soak skewers for about 30 minutes in water first.

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Old 07-09-2005, 05:59 AM   #15
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Regarding the Avon Skin so Soft stuff, we buy the Skin so Soft soap to use when camping. It seems to really help to keep mosquitoes off, except when they are really busy little buggers, and then we also use Avon's bug repellant, with sunscreen, which works great.

Secondly, regarding the freezer times for foods, I have to disagree with the safe freezer storage for bacon, i.e, 1/2 to 1 month. I have kept frozen bacon, double wrapped, in the freezer for easily up to 6 mos. and have never had any type of problem. It's a pork product, like chops, and if they can safely stay frozen for the 3-6 month length of time, why should not bacon stay safe?

One of my favorite kitchen clean up tips is to use lighter fluid on a cotton ball to easily (unbelievably so) remove any grease spatters on appliances. For example, if you have any grease spattering on microwave door above your stove or the pad area gets greasy, it will wipe clean in a flash with lighter fluid, just don't use near heat or flame. Also great for removing black skuff marks off floors and sticky residue from product labels on bottles/jars, etc.
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Old 07-09-2005, 11:02 AM   #16
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I keep a chopstick in my sugar and flour bins - very handy for leveling off the measuring cup.

This is a great thread!
Cooking is like love, it should be entered into with abandon or not at all. Oregon native transplanted to Chicago....
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Old 08-01-2005, 11:51 PM   #17
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A paper plate makes a great funnel for many dry ingredients! Just bend at one end to fit the hole..and it's large at the other for pouring!
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Old 08-02-2005, 08:30 AM   #18
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Can't twist open a jar cover made of tin? Tie a rubber band twice around the rim of the cover and try again. Or, place one rubber glove between the cover and your hand then twist open.

This is a tip for eating shrimp: Ever have trouble getting all the tail meat off a cooked shrimp served with tail shell on? Use spoon's edge to pin down the tail at the point where the meat inside connects to the tail. Then fork the exposed meat down (half-inch away from the tail shell) and pull meat away.
'Never eat more than you can lift.' - Miss Piggy
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Old 08-05-2005, 08:42 PM   #19
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Safety Pins

my boss just told me this.
she said get alot of safety pins
and pin all pairs of socks together
when you throw them in the washer.

not a bad idea actually
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Old 08-05-2005, 09:53 PM   #20
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burned on food

Originally Posted by Andy M.
Cover the burned on food in the pot with ammonia. Cover it and leave it outdoors overnight. (the smell of the ammonia will be very strong indoors) Next morning, it should clean up pretty easily.
You can also pour white or any vinegar in a burnt pan with stuck on residue add some water, and bring to a boil, let it go checking every few minutes to see what has loosened up...
after about 15 min, everything usually comes off with a scouring pad and just a little elbow grease.

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