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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
Peeling the skin from fresh salmon can be difficult, but not with my method. I bring 1/2 inch of…
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When I’m browning ground beef or other ground meat, I use a pastry blender to break up larger…
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