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Before making gravy from meat drippings, I add a few ice cubes to the broth. In a few minutes, the fat cools and solidifies, making it easy to remove. It’s quicker than waiting for it to cool and separate on its own. —Jennifer M., New Holland, Pennsylvania
My family loves mashed potatoes. But I never like peeling the potatoes, so I rarely made them.…
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When making a crumb crust for a dessert, I reduce the amount of butter or margarine by one…
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