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When basting with marinade, reserve some for basting before adding the meat to the remaining marinade. Discard the marinade from the meat.
Brush on thick or sweet sauces during the last 10-15 minutes of cooking, basting and turning every few minutes to prevent burning.
Drop 2 tablespoons batter into a hot pizzelle maker; cook until both sides are golden brown.…
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In a clean, dry metal or glass bowl with clean, dry beaters, beat egg whites, cream of tartar,…
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