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I like to use flank steak (London broil) for stir-fry dishes and fajitas. It can be difficult to cut the meat into thin, uniform slices when it’s fresh, but I’ve found it’s much faster and easier if it’s partially frozen. —Elizabeth W., Veazie, Maine
One reader asked how she could slice refrigerator cookies and keep their nice round shape. The…
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I love sweet potato biscuits. When I have the time, I make large batches of mashed sweet…
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