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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.
Lift the pan from heat when you add batter. This will keep the batter from cooking too fast and…
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Pot roasts are done when a long-handled fork can be inserted into the thickest part of the roast…
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