Welcome to Let's Talk Recipes.com! Providing low calorie, vegetarian and various other types of recipes. We are a community of users who share recipe ideas and also learn from others.

If you have any suggestions, comments or ideas for improvement please feel free to email us. Just click the contact us button to send an email.

Recipe talk

Sauces and Gravies
Frozen gravies or sauces may be a little thicker after thawing than when they were freshly made. Adding a little appropriate liquid - milk, broth, bouillon or wine - will thin them to the desired consistency.

Hamburgers
For extra juicy extra nutricious hamburgers, add 1/4 cup evaporated milk per pound of meat before shaping.

Green Pears
To ripen green pears, just place 2 or 3 in a brown bag, loosely closed, and store at room temperature out of direct sunlight.

Pickles
In making pickles, use white vinegar to make clear pickles and coarse salt which comes in 5 pound bags. This is not rock salt. Avoid using iodized salt for pickle making. Most pickles are better if allowed to stand six weeks before using.

Spice up your Fruit Salad
Lemon gelatine dissolved in 2 cups of hot apricot nectar with 1 teaspoon of grated lemon added for zip makes a perfect base for jellied fruit salad.

Prevent Boiling Over
Put a tablespoon of butter in the water when cooking rice, dried beans, macaroni, to keep it from boiling over. Always run cold water over it when done to get the starch out. Reheat over hot water, if necessary.

Scissors
A pair of scissors (not the fowl kind - they are heavy and awkward to handle) fine for slivering celery, onion, meats, and cheese.

Never put a cover on anything that is cooked in milk unless you wantto spend hours cleaning up the stove when it boils over.
Anything that grows under the ground start off in cold water - potatoes, beets, carrots, etc. Anything that grows above ground, start off in boiling water - English peas, greens, beans, etc.