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Don't throw away those tough ends when trimming fresh asparagus. Cook and drain the ends, then puree them with a bit of water or chicken broth in a blender until smooth. Freeze for future use in soups and casseroles. —Pauline Stadler, Mt. Morris, Michigan
With their large size and meaty texture, portobello mushrooms are well suited for grilling or…
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A smoked and dried jalapeno pepper originating in the area surrounding Mexico City.
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