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1 Heat oil in a large saucepan with a tightfitting lid over medium-high heat until shimmering. Add leek and cook, stirring occasionally, until softened and translucent, about 3 minutes. Add celery root, potatoes, apple, garlic, salt, and a pinch of pepper. Stir to coat vegetables with oil, add water and broth, and bring to a boil.Get Price
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Homemade Mozzarella from Scratch - Chow
Homemade Mozzarella from Scratch cont. 11. While wearing gloves, remove the now-solid curd from the bowl, and reserve the whey mixture. 14. Refrigerate the mozzarella, submerged in water, in an airtight container. Use within three days. 12. Holding one end of the curd in each hand, pull on it (as if making taffy) until it forms a cord aboutGet Price
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Sticky Cast Iron - Cookware - Cleaning - Chowhound
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History Of Breakfast In America - CBS News
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