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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
Are you tired of those little pieces of uncooked spaghetti dripping all over the floor and stove…
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To make sugar-free gelatin more appealing, I came up with this fun way to serve it. I found ice…
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