Keep spices together so they can be removed from a saucepan or Dutch oven by placing them on several layers of cotton cheesecloth that has been cut into 3-in. squares. Bring up corners of cloth and tie with kitchen string to form a bag.
View full post on Taste of Home – Taste of Home
Filed under Taste of Home Recipes by on Sep 14th, 2011. Comment. 
Here’s how I quickly and easily peel hard-cooked eggs: After cooling them under cold water, I put all the eggs in a saucepan large enough for them to move around in. I shake the pan vigorously from side to side until the eggs are all well cracked. Then the shells peel right off. —Jerry S., Charlotte, North Carolina
View full post on Taste of Home – Taste of Home
Filed under Taste of Home Recipes by on Sep 10th, 2011. Comment.
In a heavy saucepan or skillet, melt sugar over medium-heat, about 10 minutes. Do not stir. When sugar is melted, reduce heat to low. Cook for about 5 minutes or until syrup is golden, stirring constantly with a metal spoon.
View full post on Taste of Home – Taste of Home
Filed under Taste of Home Recipes by on Aug 17th, 2011. Comment.
Combine flour and milk in a heavy saucepan until smooth. Cook, stirring constantly, until thickened. Chill thoroughly, about 1 hour.
View full post on Taste of Home – Taste of Home
Filed under Taste of Home Recipes by on Mar 17th, 2011. Comment.
Place vegetables in a saucepan and cover with water. Lightly salt if desired. Bring to a boil. Reduce heat
View full post on Taste of Home – Taste of Home
Filed under Taste of Home Recipes by on Mar 2nd, 2011. Comment.
