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I like to plunge cooked vegetables into ice water in order to stop the cooking process. I found that if I place a large pot of very cold water in the freezer an hour before I need it, ice crystals will begin to form on the water’s surface, and the water is the perfect temperature to cool the veggies. —Frank McFarlin, Midland, Texas
I like to double casserole recipes and freeze the extra for busy days. But sometimes I'm not…
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Fill 20-ounce plastic soda bottles half full of water and freeze. Finish filling with tap water,…
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