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Spread ricotta mixture in pan, smoothing surface.
Spread mixture in pan and bake about 55 minutes, until cake tester comes out clean.
Fold jalapeños and chopped onion into meat, and spread mixture in pan.
Put this mixture in pan Toet, covering biscuits.
Combine preserves and water; spoon over crumb mixture in pan, and spread evenly.
Make sure to press mixture in pan with special attention to the edges so when the bars cool they will stick together and not crumble.
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Just seeing that mixture in the pan lifts my spirits.
Nuzzle the chicken pieces into this mixture, in the pan, with the skin side facing up.
Drain the pasta, and toss immediately with the pepper mixture in the pan.
Fry a small blob of the mixture in the pan to check the seasoning and adjust if necessary.
The pear slices will float around a bit as you add them to the warm syrup mixture in the pan.
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