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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
When making taco salad, I double the amount of ground beef and use two packages of seasoning…
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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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