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After browning ground beef, I push the meat to one side of the pan and tilt the pan so the grease runs to the opposite side. Then I easily draw it out with a turkey baster. —Diane A., Lake Orion, Michigan
When making meat loaf or meatballs, finely chop the onions, peppers, carrots and other…
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The bones on a beef rib roast add unbeatable flavor when roasting, but they can also pose a…
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