Tips for Chiles Rellenos Casserole:

Buy onions that are free of soft spots or skin that is moist or spotted. Onions will keep for more than a month when stored in a cool, dry place.

Try not to store onions and potatoes in the same place. The interaction of their natural gases causes the potatoes to rot more quickly.

Cumin is a popular spice used in Mexican, Mediterranean, and Middle Eastern cooking. It's great in chili or with chicken, beans, lentils, and vegetables -- and it's what gives tacos their distinct flavor. Store cumin in a cool, dark place and use within six months of purchase.

Green chiles are found in small cans in the Mexican-food section of most supermarkets. The canning process tends to mellow the chiles significantly, so don't be concerned about the heat level.

If you don't have an 11 x 7-inch baking dish, you can purchase an inexpensive disposable aluminum one pan at the grocery store. Look on the aisle where the cookware is. Just be careful when handling because it's not as sturdy as a glass baking dish.

Tips for Crispy Sesame Shrimp:

It's easier to separate eggs when they are cold. If you're like most people, you separate an egg by pouring the yolk back and forth from one half of the eggshell to the other so that the white slides off into a bowl. But this can introduce bacteria from the eggshell pores into the egg, and there's a greater chance of the shell breaking the yolk. It may seem strange, but it's fine to use your hands. Your fingers are softer and don't bring in bacteria. Just crack the egg, and let the white run through your fingers into a bowl. Of course, wash your hands before and after. Don't bother with buying an egg separator when you've got the best tools with you already.

When choosing shrimp, pick those with firm shells; they should smell of salt water (no strong fishy odor) and should be plump. To store uncooked shrimp, rinse under cold water and pat dry with paper towels. Cover and keep in refrigerator for up to 2 days.

To peel and devein shrimp, you can use a deveining tool (a plastic or metal device available at most grocery stores) -- the tip of the tool is a dull, narrow point that gradually increases in size to a handle that fits in the palm of your hand. Insert the point into the large end of the shrimp (near the intestinal vein), and gently push the instrument toward the tail end until the shell separates from the shrimp. If you don't have this handy device, you can peel the shrimp by pulling off the legs and then removing the shell pieces beginning at the large end. To devein, cut a slit down the outside curve of the shrimp; remove the dark vein and rinse the shrimp under cold water; pat dry with paper towels.

Tips for Sausage-Pepper Pizza:

Use bottled roasted bell peppers in place of making your own. Look for them near the olives in your supermarket.

Buy onions that are free of soft spots or skin that is moist or spotted. Onions will keep for more than a month when stored in a cool, dry place.

Try not to store onions and potatoes in the same place. The interaction of their natural gases causes the potatoes to rot more quickly.

Try this timesaver for seeding bell peppers: Stand the pepper up on your cutting board, stem pointing upward. Slice off the four "sides" of the pepper, which will fall away to leave the stem and membrane/seeds standing. Discard stem, membrane, and seeds, and slice the pepper "sides" into thin strips.

The new flavored chicken sausages are really delicious and great timesavers, too. Look for them in the poultry section of your supermarket. If you can't find the flavor we suggested, any flavor will do.

Refrigerated pizza crust dough is a great timesaver; look for it near the canned biscuits.

No pizza pan? No problem. Just use any rectangular baking pan, and pat the dough into a 13 x 11-inch rectangle.

Tips for Spinach-Artichoke Dip:

It's essential that you use fresh Parmesan cheese for this recipe -- not the powdery stuff in the green can. Many grocery stores sell grated fresh Parmesan in the deli section or near the gourmet cheeses.

Bottled minced garlic is a great timesaver. Just use 1-1/2 to 2 teaspoons in place of the fresh garlic called for. Look for this product in the produce section, near the garlic.

You need to extract as much liquid from the spinach as possible (you don't want it to water out the dip). The best way to do this is by placing a small amount in your hands and squeezing out all the excess liquid. Repeat until you've squeezed all the spinach.

If you don't have a 1-1/2-quart baking dish, you can purchase an inexpensive disposable aluminum one pan at the grocery store. Look on the aisle where the cookware is. Just be careful when handling because it's not as sturdy as a glass baking dish.