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Quiche prepared in the Pleasanton, California kitchen of Jennie K. has an extra-special twist. “Before filling the shell, I lightly brush the inside with a honey mustard,” she says. “It makes each slice sweet and spicy—especially in a ham, Swiss cheese and spinach quiche.”
To give gravy and stew great color and flavor, add a few teaspoons of soy sauce. —Denise J.,…
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“When making meatballs, try adding a tablespoon of grated aged provolone cheese per pound of…
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