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Place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water. Poaching liquid that is acidic makes it easier to get good results.
To give an icy feel to our Fire-and-Ice buffet table (without adding a blast of cold!), we used…
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Place candy on a table fork or a special two-tined candy fork; dip into the melted chocolate to…
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