# Hints & Helpful Information
## Subcategories:
(DIR) Hints for Diabetic Cooking
## Recipes in this category:
(TXT) "Sprouting" Information
(TXT) # 1 ~ Measurement Equivalents- Metric~ American~ British
(TXT) (Afa) About Korma
(TXT) A Bag of Bean Tricks
(TXT) A Guide to Ingredients
(TXT) A Quick Guide to Roasting Vegetables
(TXT) About Bagels
(TXT) About Bagels General Directions 1 B
(TXT) About Bagels General Directions 1 a
(TXT) About Bagels General Directions 2 a
(TXT) About Bagels General Directions 3 B
(TXT) About Bagels General Directions 3 a
(TXT) About Bagels General Directions 4 B
(TXT) About Bagels General Directions 4 a
(TXT) About Bagels General Directions 5
(TXT) About Canning
(TXT) About Gozleme
(TXT) About Jams Jellies & Preserves
(TXT) About Mole
(TXT) About Pickling
(TXT) About Soy Bean Sauces
(TXT) About Summer Squash
(TXT) About Tangzhong
(TXT) About Vegetable Stock
(TXT) Acceptable Emergency Substitutions
(TXT) Acronyms Used in Cooking 3/6/98
(TXT) Adapting Recipes to Pressure Cooking
(TXT) Alcohol Substitutions
(TXT) All About Chocolate #1
(TXT) All About Chocolate #2
(TXT) All About Chocolate #3
(TXT) All About Chocolate #4
(TXT) All About Chocolate - Cooking Tips
(TXT) American Kitchen Measurement Equivalents
(TXT) Approximate Equivalents
(TXT) Approximate Metric Equivalents for U.s. Measurements
(TXT) Arabian Method of Preparing Coffee
(TXT) Australian/u.s. Equivalents
(TXT) Baking Tips
(TXT) Baking Tips Guide for Yeast Breads
(TXT) Barley Basics
(TXT) Basic Backwoods Baking
(TXT) Basic Fern Preparation
(TXT) Basic Guidelines for Pressure Cooking Grains
(TXT) Basic Guidelines for Pressure Cooking Rice
(TXT) Basic Guidelines for Pressure Steaming Vegetables
(TXT) Basic Recipe for a Tea Smoke
(TXT) Bran for Flour Substitute
(TXT) Bread Fat Substitute - Applesauce
(TXT) Bread Machine Recipe Tips
(TXT) Bread Machine Tips
(TXT) Bread Machine Trouble Shooting* 1
(TXT) Bread Recipe Conversion
(TXT) Breadmaker Hints #2 Rev
(TXT) Breadmaker Information
(TXT) British/american Terms Compared
(TXT) Calcium
(TXT) Candied Citrus Peel
(TXT) Canned Food Sizes
(TXT) Canned Vs. Dry Bean Conversion
(TXT) Cape Cod Bay Scallops - Information
(TXT) Care of Cast Iron Cookware
(TXT) Catsup [ketchup] History
(TXT) Cheese Info (3 of 3)
(TXT) Cheesecake Hints
(TXT) Cheeses for Mexican Cooking
(TXT) Chestnut Info
(TXT) Chocolate Candy Bar Shavings
(TXT) Choosing & Cooking with Chiles
(TXT) Clarifying Cloudy Consommes - Great Chefs
(TXT) Clay Cooker Directions for Breads
(TXT) Clay Pots for Cooking
(TXT) Common and Botanical Vegetable Names and Origins 1
(TXT) Constructing the Perfect Crisp Part 1
(TXT) Constructing the Perfect Crisp Part 2
(TXT) Converting Bread Recipes for Breadmaker
(TXT) Cookbooks
(TXT) Cookbooks for the B/m
(TXT) Cooking Beans
(TXT) Cooking Breads and Cakes
(TXT) Cooking Brussels Sprouts, Easy
(TXT) Cooking Chart For Beans And Grains
(TXT) Cooking Echo Picnic History
(TXT) Cooking Lungs: Nose to Tail Eating Pt 1
(TXT) Cooking Lungs: Nose to Tail Eating Pt 2
(TXT) Cooking with Wine & Recipe
(TXT) Coriander Vs Cilantro
(TXT) Crisp and Fluffy Dinner Rolls Tips
(TXT) Crispy Crust
(TXT) Crock Pot Quick Breads and Cakes (Info)
(TXT) Crockpot Tips 1
(TXT) Crockpot Tips 2
(TXT) Deboning a Chicken
(TXT) Dips Info (8 of 9)
(TXT) Drying and Preserving Food Part Three
(TXT) Drying and Preserving Foods Part Four
(TXT) Drying and Preserving Foods Part One
(TXT) Drying and Preserving Foods Part Two
(TXT) Edible Blossoms
(TXT) English / Indian Ingredients , Part 1
(TXT) Ensuring High-quality Canned Foods (Part 1 of
(TXT) Ensuring High-quality Canned Foods (Part 2 of
(TXT) Establishing Protein and Calorie Requirements
(TXT) Farro or Spelt (Weir)
(TXT) Filipino Cuisine Tips, 1 of 2
(TXT) First Aid for Fudge!
(TXT) Flavored Oils
(TXT) Flour Info
(TXT) Flour Measuring Hint
(TXT) Flour Weights
(TXT) Food Storage
(TXT) Foreign/u.s. Equivalents
(TXT) Freezer Tip - Packaging in Foil
(TXT) Freezing Combination Main Dishes (Usda)
(TXT) Freezing French-fried & New Potatoes
(TXT) Freezing Meat Loaf
(TXT) Freezing Melons
(TXT) Freezing Peaches
(TXT) Freezing Pie Crusts
(TXT) Fresh Versus Dry Herb Conversion
(TXT) Fruit Hints***
(TXT) Fruit Sauce Freezing Tip
(TXT) Fruit and Vegetable Dehydration Chart
(TXT) Garden Rue (Ruta Graveolens)
(TXT) Garnishes for Drinks
(TXT) General Hints
(TXT) General Instructions for Homemade Cheese
(TXT) Gf Substitutions for Wheat Flour
(TXT) Ginger (Nytimes)
(TXT) Gingerbread House Construction
(TXT) Gluten Free Bread Hints - Bread Machine
(TXT) Gourmet Glossary 4
(TXT) Grains Information - Whole Wheat
(TXT) Grilled Vegetables
(TXT) Helpful Hints for Handling Phyllo Dough
(TXT) Helpful Kitchen Tips and Healthful Hints
(TXT) High Altitude Bread Baking Tips
(TXT) Hints for Using a Candy Thermometer
(TXT) Home-smoked Salmon
(TXT) Honey Information
(TXT) Honey Instead of Sugar: Baking -nhb
(TXT) Hot Pepper Scoville Scale-ch
(TXT) How Canning Preserves Foods
(TXT) How To, Rubs
(TXT) How to Bake a Perfect Cheesecake
(TXT) How to Become an Intuitive Eater....
(TXT) How to Roast Red Peppers/chilies
(TXT) How to Set Buckwheat
(TXT) How to Shuck Fresh Oysters
(TXT) How to Stir Fry - *p Cooking Class
(TXT) How to Use a Breadmaker
(TXT) Improvement in Making Coffee.
(TXT) Indian/u.s. Equivalents
(TXT) Indications for Use of High Calorie Shakes
(TXT) Info - Stroganoff
(TXT) Info Plum
(TXT) Information About Hot Dogs
(TXT) Information Mushrooms
(TXT) Ingredients of Mexican and Southwestern Cooking - 1
(TXT) Introduction to Crepes
(TXT) Introduction to Sushi
(TXT) Is It a Fruit or Is It a Vegetable Common Sense Version.
(TXT) Jar Cakes
(TXT) Kitchen Hints
(TXT) Kohlrabi Information
(TXT) Korma (Braising Indian Style)
(TXT) Lesson Iii - How to Mold Candy-pg. 2****fjvs2
(TXT) Lisas' List of Substitutions A-d
(TXT) Lisas' List of Substitutions D-r
(TXT) Lisas' List of Substitutions R-z
(TXT) Low-temperature Pasteurization Treatment
(TXT) Magnificent Muffin Baking Hints
(TXT) Making Croutons
(TXT) Making Foil Handles
(TXT) Making the Loaf
(TXT) Measurement Equivalents
(TXT) Microwaving Frozen Dough
(TXT) Oamc Tips
(TXT) Oven Drying Fresh Herbs
(TXT) Paneer Cooking Hints
(TXT) Parisian Method of Making Coffee.
(TXT) Persimmons
(TXT) Pickling & Relish Pointers
(TXT) Potted History of Worcestershire Sauce. (Long)
(TXT) Preserving Garlic
(TXT) Pressure Cooking Amaranth - the Basics
(TXT) Pressure Cooking Chart for Brown Rice
(TXT) Pressure Cooking Chart for Dried Fruit
(TXT) Pressure Cooking Chart for Dry Beans
(TXT) Pressure Cooking Chart for Dry Beans 2
(TXT) Pressure Cooking Chart for Fresh Fruit
(TXT) Pressure Cooking Chart for Fresh Vegetables
(TXT) Pressure Cooking Chart for Frozen Vegetables
(TXT) Pressure Cooking Chart for Grains
(TXT) Pressure Cooking Chart for Meat and Poultry
(TXT) Pressure Cooking Chart for White Rice
(TXT) Pressure Steaming Chart for Quick Cooking Vegetables
(TXT) Preventing Pickling Problems
(TXT) Product Equivalents
(TXT) Proofing Frozen Bread Dough
(TXT) Pumpkins: Select, Store and Puree
(TXT) Putting Up Your Preserves
(TXT) Quinoa Information
(TXT) Reasons for Adding Gluten or Ascorbic Acid to Flour.
(TXT) References and Cookbooks
(TXT) Restore Your Rusty Cast Iron
(TXT) Roasting Peppers (Weir)
(TXT) Rules for Baking a Beautiful Cheesecake
(TXT) Salts Used in Pickling
(TXT) Sauteeing
(TXT) Sauteing Techniques
(TXT) Secrets of Fat-free Italian Cooking
(TXT) Selection of Fresh Cucumbers
(TXT) Self Rising Flour
(TXT) Self Rising Flour
(TXT) Serves 100
(TXT) Serves 100
(TXT) Serving Sizes for Grains, Pasta & Rice
(TXT) Shipping Candies & Cookies
(TXT) Slow Cooker Tips - Part 1
(TXT) Smoked Salmon
(TXT) Smoking
(TXT) Smoking Salmon and Trout Part I - Caring for the Catch
(TXT) Smoking Salmon and Trout Part Ii - Filleting and Boning
(TXT) Smoking Salmon and Trout Part Iii - Smoking Fish
(TXT) Smoking Salmon and Trout Part Iv - Scotch Smoking Prepara
(TXT) Smoking Salmon and Trout Part Ix - Indian or Hard Smoked
(TXT) Smoking Salmon and Trout Part V - Scotch Smoking Prep Con
(TXT) Smoking Salmon and Trout Part Vi - Scotch Smoking
(TXT) Smoking Salmon and Trout Part Vii- Kippering and Barbecui
(TXT) Smoking Salmon and Trout Part Viii - Making Lox
(TXT) Smoking Salmon and Trout Part X - Smoking Small Trout
(TXT) Smoking and Storing Hams
(TXT) Spanish/english Food Terms
(TXT) Sticky Non-stick Pan
(TXT) Storage Containers
(TXT) Substitutes for Alcohol in Cooking
(TXT) Suggestions for Adding Calories to Your Diet
(TXT) Suggestions for Adding Protein to Your Diet
(TXT) Sweeteners for Vegans
(TXT) Table Decorating Ideas 2
(TXT) The Care and Feeding of Woks
(TXT) The French Sauce Families
(TXT) The Goldeye
(TXT) Tips
(TXT) Tips 10/14/97
(TXT) Tips for Baking Cookies
(TXT) Tips for Making the Perfect Buttermilk Biscuits
(TXT) Tips for Storing & Freezing Cookies
(TXT) Tips for Vlf Starters
(TXT) Tips for the Abm( by J.ross)
(TXT) To Boil Meats, Etc.
(TXT) To Make Coffee.
(TXT) To Quick-roast and Peel Chilies or Peppers
(TXT) To Roast Peppers
(TXT) To Stabilize Whipped Cream....
(TXT) Trouble Shooting for the Zojirushi Breadmaker
(TXT) Turkey - Soup Info
(TXT) Two Methods to Cure Olives
(TXT) Uncommon Sandwich Suggestions
(TXT) Vanilla Information
(TXT) Vegelicious Ordering Information
(TXT) Vegetable: Summer Squash Garden to Table
(TXT) Veggie Seasonings
(TXT) Vinegar and Cleaning Your Oven
(TXT) Vinegar and Cooking Part 2
(TXT) Vinegar and Cooking Part 3
(TXT) Vinegar and Odors
(TXT) Vinegar and Your Coffee Maker
(TXT) Vinegar and Your Dishes
(TXT) Vinegar and Your Dishwasher
(TXT) Vinegar and Your Drain
(TXT) Vinegar and Your Garbage Disposal
(TXT) Vinegar and Your Kitchen
(TXT) Vinegar and Your Kitchen Floors
(TXT) Vinegar and Your Microwave
(TXT) Vinegar and Your Pots and Pans
(TXT) Vinegar and Your Refrigerator
(TXT) What Is Gluten
(TXT) What Kind of Eater Are You?
(TXT) What to Do with Cherries
(TXT) White Sauce Variations - Information
(TXT) Woodburning Ovens
(TXT) Yankee Turkey Stuffing Information
(TXT) Yeast
(TXT) Yeast Breads
(TXT) [ch] Piri Piri Chile?
(DIR) ASCII-only view of this category
## See also:
(DIR) SEARCH: "hints" recipes not in this category
(DIR) SEARCH: "tips" recipes not in this category