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“When cooking homemade noodles, I put beef or chicken bouillon granules in the water and let them dissolve before mixing the dough,” reports Lila R. of Texarkana, Arkansas. “I then omit the salt. These noodles taste great and have appealing color, too.”
“I like to add vanilla to scrambled eggs (about a teaspoon for six eggs). It’s a nice change…
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“To add flavor and richness to my beef stew when I make it in the slow cooker, I stir in a can…
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