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To prevent fresh parsley from spoiling before I get a chance to use it all, I place washed sprigs in an ice cube tray, then fill the tray with water. After the cubes are frozen, I store them in a freezer bag. This makes it easy to pull out as many as needed and drop them in soups and stews. —Sherri K., Grand Junction, Colorado
If you’ve ever wondered whether you already salted a dish as you were rushing to prepare a meal,…
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A type of coarse salt that is desirable for cooking and canning purposes. The coarser texture…
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