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When a recipe calls for green onions, I find it easier and faster to cut them with a kitchen scissors than with a knife. If the recipe calls for quite a few, grab a bunch at one time and snip away. You’re done before you know it, and this saves you from washing a cutting board. Louise B., Columbia, South Carolina
Here is a hint that helps with healthy cooking as well as cleanup. Whenever I cook something in…
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I freeze leftover fruit juices in an ice cube tray. I use these fruity ice cubes to add extra…
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