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To quickly chop an onion, peel and cut in half from the root to the top. Leaving root attached, place flat side down on work surface. Cut vertically through the onion, leaving the root end uncut. Cut across the onion, discarding root end. The closer the cuts, the more finely the onion will be chopped. This method can also be used for shallots.
Carefully drizzle syrup over outlines in the pattern of a web. Cool completely.
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It's easy to butterfly boneless skinless chicken breast halves. The result is chicken that will…
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