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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.”
I like to vary my apple crisp sometimes by baking it in a pie crust or on a pizza crust and then…
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From Portland, Oregon, Calli M. reports, “Plain rice picks up nice seasoning by adding soy…
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