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If I need chopped olives, I open a can of whole olives and drain the liquid. Then I move a knife up and down and back and forth in the can to chop the olives quickly, easily and neatly. This also works with canned pineapple. —Shawna W., Salem, Oregon
A French soured cream that is thicker and less sour than American sour cream. Creme fraiche is…
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You can store white and wild rice in an airtight container indefinitely. Brown rice has an oily…
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