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In a large saucepan or Dutch oven, bring a large amount of water to a boil. Boil vegetables for time given in Vegetable Cooking Chart or recipe.
Drain and immediately place vegetables in ice water. This step quickly stops the cooking process and helps retain the color and texture. Drain and pat dry.
These pretty, bicolored spritz add a touch of sophistication to any dessert tray...and they're…
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Roll a portion of the dough into a 10-in. to 12-in. wedges and roll up, beginning at the wide…
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