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This won't work if you've got a completely ~rock solid~ avocado. But if you have one that's just a few days under, the heat will quickly soften up the whole thing, especially around the edges.
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The creamy cheese and tangy mustard play off each other perfectly. Here's Ree Drummond's recipe.
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The paper towels absorb excess moisture over time, which keeps the greens drier longer — and extends their shelf-life in the fridge.
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The entire bottle will cool down in 10 minutes or less. Problem solved!
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It's all about the order, and making sure the noodles don't overcook.
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We tried a ton of popular methods to make hardboiled eggs easier to peel: from playing with water temperature to switching up storage techniques. Out of all the methods, adding vinegar worked the best.
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Perfect if you like your eggs a bit runnier. We used this recipe from Food52.
A bit of mayo = the secret to a perfectly crispy, ultra rich grilled cheese that tastes like childhood. (But better.)
Read more: The Key To The Perfect Grilled Cheese Is Actually Mayonnaise
Just add the oil and eggs to the dry mix, and bake for about 8-12 minutes at 350°F.
No stove? No problem. In a pinch, there are a ton of kitchen staples you can make in the microwave — as long as you keep key adjustments (like liquid ratios and cooking times) in mind. Read more here.
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As the recipe says: just whip heavy cream and cream of coconut until it fluffs up, then freeze overnight.
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Or any other mix-ins, really. (As long as you have frozen bananas as the creamy base, you're set.) Not a Nutella fan? Try this with a bit of peanut butter, strawberries, or pumpkin puree.
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