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I grate the rind from oranges, lemons and limes before I use them. Then I either freeze or dry the rind, so I have zest on hand when I need it. —Rebecca Baird, Salt Lake City, Utah
My husband eats egg substitute several times a week. He prefers it fixed omelet-style with…
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I’ve found that a melon baller works great to scoop out the seeds and membranes from green…
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