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Fennel Seed Sausage

I flavor my Italian sausage with fennel seed. I crush the seed, then heat it in a small amount of water and mix it into the sausage. It permeates the meat quicker that way and gives it a rich…

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Filled Coffee Filters

To save time making coffee in the morning, I rely on this handy trick I learned as a waitress. I measure out the correct amount of ground coffee into a coffee filter. Then I put another filter on…

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Filling Canisters

Here’s how I transfer flour (or sugar) to a canister without a mess: When I get a new bag of flour, I completely cut off the top of the bag. Then I place a plastic bag over the flour bag and turn…

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Filling Manicotti Shells

Spooning a cheesy filling into manicotti shells can be time-consuming and messy. To avoid the trouble, I put the filling into a cake decorating bag and easily pipe it into the pasta tubes.…

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Filling Shakers

To prevent salt and pepper shakers from leaking while filling them, I place a piece of tape over the holes. Once they’re filled, I turn them upright and remove the tape. —Joyce F., Charlotte,…

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Flattened Cookies

When a recipe instructs me to flatten cookie dough with a sugar-dipped glass, I put the sugar aside and place waxed or parchment paper over the portions of dough on the baking sheet. As I flatten…

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Flour Ladle

When baking, I use a gravy ladle to scoop flour out of the bag or canister and into a measuring cup. The flour piles up and sits nicely in the ladle, reducing spills and cutting back on kitchen…

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Flour Shaker

I have an extra shaker container that I’ve filled with flour. It works wonders for flouring cake pans, flouring dough or flouring a board before rolling out dough. The shaker top lets out just the…

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Flouring Meat

After I flour meat for stew or chicken pieces for frying, I shake them in a colander over a paper towel. This keeps me from having too much flour in the browning pan. —Amy Jump, Alexander,…

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Foil Pie Ring

Most pie recipes instruct you to cover the edges of the crust with aluminum foil when they begin to brown. I save myself a lot of trouble by fitting a foil ring around the pie while it’s still…

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