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“I stir in a teaspoon or more of crab boil spices (those normally used to cook crab or shrimp) to the boiling water when cooking potatoes for salad,” remarks Beth H. of Boulder, Colorado. “They absorb the spices and give the potato salad a tangy ‘New Orleans’ flavor.”
A little brown sugar cuts some of the tartness in Nancy C.’s sauerkraut, confirms this…
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When making mashed potatoes, Helen B. of Northridge, California uses a bit of sour cream instead…
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