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If I'm in a hurry when baking my favorite fish, I bake it for just half the time, then broil it until the fish flakes easily with a fork. Be sure to keep a close eye on the fish while broiling so it doesn't get too brown. —Sue White, Oklahoma City, Oklahoma
“I crush butter-flavored crackers very finely and use them to coat fish fillets before frying,”…
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Clams are great in chowders and pasta sauces. The key to plump and tender clams is to add them…
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