It was snowing very hard last day.I finished my housework.It was snow-ing too hard so l could not go out to play with my friends.I went into the kitchen to see my mom make dumplings as supper.My mom must have been so fatigued because she had worked all day long.So l decided to ...
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Then, turn the onion around and make a shallow cut (maybe 1/8-inch) off the root end, cutting off the stringy roots, but leaving the hard root core intact. Simply Recipes / Elise Bauer Cut onion in half, top to bottom: Place the onion large-cut side down on the board (with the ...
Placing the onion on one cut side, Cut through the center of the root and stem end of the onion to divide it into two equal halves. Remove the brown papery skin and first layer of onion from the outside of each half. This outer most layer of onion is actually more tough than the l...
If you are intimidated by mangos, don’t be, just check out my How to Cut A Mango Post that teaches everything you could ever want to know about mangos. Olives: offer a delectable tanginess if olives are your thing. Pickled jalapenos: are fabulous if you love SPICY, otherwise, you ...
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You won't believe how satisfying and rich these are! The cabbage rolls are packed with beef, pork, and cauliflower and are then cooked in a super-delicious tomato sauce. They're a fantastic weeknight option.
To peel, cut the dragon fruit halves lengthwise into quarters. Using your hands, lift the flesh away from the peel. Cut The Fruit Option 1 – Slice: Place it flat side down on a cutting board or counter, then slice it as thick or thin as you’d like with a chef’s knife. Option...
Nothing completes a weeknight or holiday dinner quite like a side of roasted potatoes. These herby, extra crispy potatoes will complete any (and every) meal.
Red onion would be a fine substitute. Miracle Whip—This is the secret sauce to this potato salad dressing. Similar in consistency and often interchangeable, Miracle Whip dressing tastes sweeter and less eggy than traditional mayonnaise. Yellow mustard—Mustard adds spice and tang to the potato ...