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“When preparing roast leg of lamb, I rub the meat with ground ginger and some lemon juice,” shares Georgia M. of Hudson, Florida. “This treatment takes away the strong lamb aroma and makes the meat taste excellent.”
A little brown sugar cuts some of the tartness in Nancy C.’s sauerkraut, confirms this…
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Whether roasting poultry or pork, John R. of Ripon, Wisconsin pours 1/4 cup of white vinegar and…
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