Add a bread end (crust) or a slice of red pepper to the pot when cooking.
To perk up limp asparagus, hers or green onions:
Cut a small slice off the end of the stems and stand the stalks in ice water. Cover with a plastic bag and regrigerate for a few hours. (If your're trimming green onions, don't cut off the roots.)
To keep red cabbage from turning blue or purple:
Add a tablespoon of vinegar to the pan.
To enhance the flavor of vegatables and rice:
Stir-fry vegetables, chicken or fish in pineapple juice instead of chicken stock or oil for a tropical flavor, adding more juice if it evaporates too quickly. Undiluted pineapple juice prevents fruits from turning brown (just like lemon juice) and adds a unique flavor. Replace half the water with pineapple juice when cooking rice.
To create a special topping for a casseroles or vegetables:
Crush 1/2 cup herb-seasoned stuffing mix and combine with 2 tablespoons melted butter. Top your dish with this mixture, then sprinkle 1 cup of shredded cheese.
