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To crush strawberries for a recipe, and still have some pulp and juice, I remove the stems, place the berries in a big bowl and chop them with a pastry cutter. You can chop them as fine as you wish, and there’s little cleanup afterward. —Carrol M., Newcastle, Washington
When we cook corned beef, we empty the seasoning packet into a round loose tea ball. The meat…
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Measuring shortening with a spoon can be a mess, so I use an ice cream scoop. The scoop releases…
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