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When I'm making a big batch of deviled eggs, I first prepare the yolk mixture and chill it for several minutes in the refrigerator. Then I use my small cookie scoop to fill the egg white halves. This goes quickly…and leaves nice-looking rounded tops on the deviled eggs. —Jana Hance, Circle, Montana
To dress up a tray of veggies and dip, I make holes in the stem ends of baby carrots and insert…
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To transport hot foods, I place about four 8- by 8-inch or larger tiles in the oven to warm…
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