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If a recipe calls for browned ground meat, I get out my potato masher. I mash the meat as it cooks, twisting the potato masher around the frying pan. The meat crumbles perfectly, without any chunks. This method works especially well for homemade chili and ground beef Stroganoff. —Sundra H., Bogalusa, Louisiana
To finely chop onions, run a pizza cutter back and forth over sliced onions on your cutting…
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When I stock up on ingredients to make special recipes for a holiday feast or birthday party, I…
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