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
I like to throw a few extra potatoes in the pot when I make them for dinner. The next morning,…
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To make egg salad in almost half the time, use a pastry blender instead of a knife to chop the…
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