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To carve a standing rib roast, place meat on a cutting board with large side down and rib bones to one side. Make about a 1- to 2-in. cut along the curve of the bone to separate meat from bone.
Slice meat horizontally into 1/4-in. to 1/2-in. slices from the top edge to the bones. Repeat slicing, loosening meat from bone as necessary.
Pour the batter as recipe directs onto a hot griddle or skillet, making sure to leave enough…
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Serve quick breads (such as banana, zucchini and cranberry) a day after baking because that is…
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