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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 cut leftover meat loaf into thick slices and store each slice in its own freezer bag. Then the…
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After buying bagels or English muffins, I separate each one into two halves and return them to…
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