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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.”
“Give your sloppy joes a sweet-and-sour twist by adding a can of crushed pineapple, juice and…
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“After trying delicious pancakes in a local restaurant, I determined what made them so good was…
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