Does anyone have any good helpful hints?

Question by Rebel Eye Kayne: Does anyone have any good helpful hints?
It can be anything from homemade cleaners, spot removers, cooking tips, anything. I have a few. Put a small amount of vinegar in a spray bottle of clean water and use this to clean your glasses. It is the best thing ever! No swirly film or streaks. Also, if you use vinegar and baking soda in your toilet and let it bubble it is a great non-chemical toilet cleaner! And cream of tartar removes that brown cooked on residue on your cookie sheets easily. I’d love to hear yours. Please, only tried and tested ones. Thanks.
I forgot to add that you have to add a little bit of water to the cream of tartar and make a paste. You scrub the pan with the paste.

Best answer:

Answer by Say
I love Bar Keeper’s Friend. Keeps my sink shining. I also put denture tablets into the toilet weekly.

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Jack Scalfani shows you how to make a Canadian favorite dish called POUTINE. Be sure to subscribe to this channel and be sure to check out Jack’s new channel “Jack on the Go” at Poutine French Fries White Cheese curds Hot Gravy

Lazy Man’s Peach Cobbler

This is one of my favorite Lazy Man’s Recipes. It came from a viewer named Tyler. Thanks Tyler. PLEASE CHECK OUT MY NEW CHANNEL: Here is the recipe: LAZY MAN’S PEACH COBBLER Ingredients: * 4 cups peeled, sliced peaches * 2 cups sugar, divided * 1/2 cup water * 8 tablespoons butter * 1 1/2 cups self-rising flour * 1 1/2 cups milk * Ground cinnamon Directions: Preheat oven to 350 degrees F. Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat. Put the butter in a 3-quart baking dish and place in oven to melt. Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes. To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream

Grilled Chicken Bruschetta

Jack cooks a recipe he found off the back of the Hunt’s diced tomato can. See recipe below and check out Jack’s new channel Grilled Chicken Bruschetta ingredients: 1/2 cup balsamic vinaigrette dressing, divided 1/4 tomato paste, divided 4 small boneless chicken breast 1 can (14.5oz) diced tomatoes 1/4 cup sliced green onions (scallions) 2 tablespoons chopped fresh basil 1 clove of garlic diced Italian bread or French bread Directions: Mix 1/4 cup of dressing with 2 tablespoons of tomato paste. Pour over chicken in a small dish. Refrigerate for 30 minutes. combine drained diced tomatoes, remaining dressing, remaining paste, onions, basil and garlic. Mix and refrigerate until needed. preheat grill or oven or broiler. Cook Chicken breast. Grill thick cut bread 2 minutes on each side. To serve set chicken on top of toasted bread and top off with tomato mixture. Enjoy.
Video Rating: 4 / 5

How to cook a london broil?

Question by Val: How to cook a london broil?
I have cooked london broil in the past and it has always come out tough and dry. Do you know any marinades that might help or any cooking tips at all. I bought it cuz it was on sale, I just want to make it edible. Any advice, Thanks

Best answer:

Answer by Smiley Traffic
The best marinade I’ve ever used is Buttermilk just plain butter milk for around 24 hours.

Hope this answers your question.

A London broil is a great way to cook steak. Note that I said a “way to cook.” In other words, it’s a method, not a specific cut of meat. This distinction has confused many a novice cook.

Adding to the confusion, some butchers will call a cut of meat “London broil.” Usually, though, the cut of beef used for a London broil is flank steak, although other cuts, notably top round steak, may be substituted.

Flank steak is naturally tough, so you need to tenderize it (by pounding with a mallet) or marinate it, or both, before cooking with it. To turn it into a proper London broil, you … broil it. Makes sense, right? But not so fast … you can also grill it and still call it a London broil.

Here are two recipes, one for broiled London broil, and the other for grilled London broil.

London Broil (Broiled)


<>1 beef flank steak (1 to 2 pounds)

<>1/3 cup Italian salad dressing

<>2 tablespoons red wine or red wine vinegar

1 clove garlic, minced

2 tablespoons cooking oil


1. Combine salad dressing, wine or wine vinegar, garlic and cooking oil in a bowl to make a marinade.

2. Make several shallow cuts on both sides of the steak. Place the meat in a baking dish.

3. Brush the steak with the marinade; be sure to coat both sides. Cover pan with plastic wrap. Place in refrigerator and let marinate for 1 hour.

4. Remove from refrigerator. Pour off excess marinade.

5. Preheat oven broiler. Place pan with steak approximately 3 inches from top heat. Cook 5 to 8 minutes per side (to medium doneness).

6. Cut steak into slices and serve.

London Broil (Grilled)


3/4 cup cooking oil

3 tablespoons lemon juice

2 tablespoons red wine or red wine vinegar

2 tablespoons soy or Worcestershire sauce

1 clove garlic, minced

1 teaspoon salt

1 tablespoon coarsely ground black pepper

1 tablespoon parsley flakes

1 flank steak (1 to 2 pounds)


1. Combine all ingredients except the meat in a bowl to make your marinade.

2. Make several shallow cuts on both sides of the steak and place in a baking dish. Try for a cross-hatching effect with several overlapping, diagonal cuts.

3. Brush steak with marinade, making sure to coat both sides. Cover pan with plastic wrap, place in refrigerator and let marinate for at least 1 hour.

4. Grill steak over hot charcoal or other high heat for 5 to 8 minutes per side, depending on the degree of doneness desired. Baste with leftover marinade if you wish.

5. Remove steak from grill, slice into thin strips, and serve.

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