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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
I’ve found a great way to peel a pie pumpkin. Cut the pumpkin in half, and scoop out the…
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I have fond memories of baking carrot cookies with my grandma. She stored the cookies with a…
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