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When I have a bunch of fresh basil that I can’t use right away, I finely chop the extra, stir it into some oil and freeze the mixture. When I’d like to use the basil-seasoned oil in a recipe, I use a fork to remove some from the container. —Faye Hogenson, Gresham, Oregon
Many of our favorite recipes call for dried beans, but it can take a long time to cook them. So…
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To save time when making crisps, prepare the streusel topping in advance and store it in the…
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