Juicy tomatoes are delicious to eat in salads, but they have too much liquid for pies. To remove extra liquid, slice tomatoes onto a plate. Sprinkle with 2 teaspoons salt. Let drain for 30 minutes and pat dry.
Instead of adding potatoes to your shopping cart every week, buy them in bulk and store in a cool, dark place. If they become soft during storage, soak them in ice water for 2 hours to revive them.
A bunch of fresh rosemary can cost well over $1. For about the same price, you can buy a small rosemary plant that will grow on a windowsill. Then you can remove this herb from your shopping list.
Take advantage of sales to stock up on your favorite varieties of cheese. Most popular varieties of cheese-Cheddar, mozzarella, Swiss, Parmesan, Monterey Jack-freeze very well for up to 6 months.
Onions and potatoes should not be stored together because the potatoes will spoil quickly. To keep these vegetables fresher longer, store away from heat or light in separate areas.
Canola oil, corn oil and safflower oil are all equally good choices for frying the potatoes in this recipe. Compare prices. Depending on the region, corn oil may be the least expensive.
Mint is one herb that is nearly as good dried as it is fresh. So if fresh mint costs too much or is not readily available, you can confidently substitute 1 teaspoon dried mint in this recipe.
The price of potatoes often increases as their size increases. Try using 6 medium baking potatoes instead of 3 large ones to save some money without sacrificing flavor or texture.
It's a snap to give your weekly grocery budget a little breather when making this recipe. Just omit the sour cream. In its place use one full cup of mayonnaise. Proceed as recipe directs.
Make your own ranch dressing and save: Combine 1 clove garlic, 1 tablespoon lemon juice, 1 tablespoon dried parsley, 3/4 cup buttermilk and 1/2 cup mayonnaise in a blender. Process until smooth.
Making homemade tarragon vinegar saves money. Place three 5-inch sprigs of tarragon in a bottle of white-wine vinegar. Let stand in a dark place for 3 weeks. Once refrigerated, it will keep for up to 1 year.
