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When I’m browning ground beef or other ground meat, I use a pastry blender to break up larger pieces shortly before the meat is completely cooked. This makes it much more suitable for chili, stews, soups and casseroles. —Ann Anderson, Victoria, Texas
When a recipe calls for dried kidney beans, which must be soaked, cooked and drained first…
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Here’s how I quickly and easily peel hard-cooked eggs: After cooling them under cold water, I…
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