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It's best to crush herbs and spices just before using them in a recipe. A mortar and pestle are the traditional tools used for crushing them. If you don't have a set, use the back of a metal spoon to crush them against the side of a glass bowl.
Season and coat the meat with flour as the recipe directs. In a Dutch oven, brown the meat in…
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Glazing and Decorating. Spread Confectioners’ Sugar Glaze over cookies; let dry. Pipe…
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