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This sweet, orange-flavored dessert is slightly exotic and is known by many people who have read the book 'The Lion, The Witch, and The Wardrobe'. This would do well for a tea party, a holiday party, or even if you just wanted to surprise someone.
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This is a marinade for any type of steak, but works well for tougher cuts when left for a couple of days.
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The filling for these diminutive treats is sweet and tart, with a delightful burst of grated lemon rind sweetness. The filling is spooned into 3-inch tart shells, covered with a dollop of meringue, and baked. This recipe yields a dozen.
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This cowboy-style recipe for pinto beans turns legumes, tomatoes, barbecue sauce, chile peppers, and cumin into a warming stew or side dish.
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This recipe is by Molly O'Neill and takes About 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken breasts adorned with a fresh rosemary rub, then sauteed and braised in a sauce of orange juice, white wine and maple syrup. This wonderfully rich glaze makes an elegant, quick dinner to serve to guests. To serve, place chicken on top of hot cooked rice on each plate and spoon sauce over the top. Wonderful served with steamed asparagus.