Use the fruit and juice as you would any other orange. Blood oranges get their red color from a pigment called anthocyanin, which is usually found not in oranges, but in cherries, raspberries and…
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To blow out eggs: Use a push pin to make holes in opposite ends of each egg.
Carefully break away a bit more of the shell to make 1/8-inch holes.
Insert a long needle or wire into one hole;…
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Set the stage for a delightful Easter brunch by welcoming guests to the table with these whimsical blown egg place cards.
Blow out a brown egg as directed in the Blown Egg Ornament Tree…
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As a guide, we placed a plastic ruler on a greased baking sheet, then free-formed an 11-in. oblong loaf for this recipe.
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Place vegetables in a saucepan and cover with water. Lightly salt if desired. Bring to a boil. Reduce heat
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Put the rack in your canner. Add several inches of water; bring to a simmer. Prepare the recipe as directed. Ladle or pour the hot mixture into hot sterilized jars. Use a ruler to make sure you're…
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Wash jars and two piece caps in hot, soapy water; rinse throughly. Dry bands on a towel. Put jars in a large kettle with enough water to cover; simmer to 180°. Remove from heat. Place lids in…
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Insert a small boning or paring knife between the ribs and breast meat. Pressing knife along bones, cut to remove meat. If desired, remove skin by pulling from breast meat.
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Begin by folding a 3-1/2-in. x 4-in. piece of card stock in half to form a 3-1/3-in. x 2-in. rectangle. Open the place card; use a craft knife to cut a 1/2-in.-long slit through the center of the…
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If you can't find the small foil tart pans for the breakfast eggs, make your own with heavy-duty aluminum foil. Simply invert a 10-ounce custard cup onto a work surface. Place three 9-in.-square…
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