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Fixing St. Patrick’s Day dinner for a crowd, I cook the corned beef in two large pots. When it’s time to start the potatoes and vegetables, I transfer the meat to one pot and still have the flavorful broth in the second pot to cook my vegetables. —Peggy A., Pasadena, California
I secure serving dish lids with rubber bands for easier traveling. I make sure to mark the…
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When I make a big batch of caramel corn, I cook the syrup in a large nonstick kettle. I add the…
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