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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
How well you package your food for freezing will affect its quality. To prevent freezer burn and…
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My carrot cake is asked for often, so I bake two and keep one in the freezer. That way, I'm…
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