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Caramel rolls, filled with butter, cinnamon, and chopped pecans will make holiday breakfasts, brunches, or even coffee breaks extra special!
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A little twist on the traditional pineapple upside-down cake with extra maraschino cherries and pineapple that tastes best served warm or at room temperature.
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A whole roasted chicken stuffed with lime, onion, bay leaf, and rosemary is basted with a sweet and sour pomegranate reduction.
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I concocted this marinade on a lark and it turned out great. The flavors complement and do not overwhelm the natural taste of beef.
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Recipe courtesy of The Bazaar by Jose Andres , Los Angeles, CA, www.thebazaar.com. Created by mixologist and beverage director Lucas Paya.
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This dish combines the nutty flavor of brown rice with the fresh taste of bell peppers, baby peas, and other vegetables.
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Tennessee whiskey, added to barbeque sauce, is a Southern treat.
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A sake-mirin browned butter sauce lends an Asian touch to these lovely filet mignons.
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Serve nachos straight from the oven so the corn chips remain crunchy and the cheese is nice and oozy.
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Butter, sugar, cream, raisins, and walnuts fill these traditional butter tarts.
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Amp up Taco Tuesday with this juicy spin on steak tacos.
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Get Rum Chica Rum Chicken Recipe from Food Network