- black pepper
- olive oil
The recipe then instructs to melt chocolate and drizzle it overtop, but sprinkling chocolate chips on top of each crust as it comes out of the oven and allowing it to melt with the heat of the crusts and then spreading it would save you an extra pot to wash. Chill and top with a spoonful of chilled rice pudding, then drizzle with caramel sauce.
- lightly packed dark brown sugar 50 mL
- cornstarch 5 mL
- salt pinch
- 2% milk 250 mL
- vanilla 1 mL
- cooked U.S. long grain white or brown rice 375 mL
- good quality caramel topping or dulce de leche sauce 75 mL
- graham cracker crumbs 500 mL
- Additional caramel sauce for garnish
This may seem like an obvious recipe, but cheesy potato skins are a quintessential finger food that you never think to make at home. The spice mixture adds a lot of flavor, and Canadian bacon (back bacon) is much leaner than the breakfast variety. I always use intensely flavored cheeses, like old cheddar, instead of the low fat kind, which tend to be rubbery with very little flavor so you need more of it anyway.
- olive or canola oil
- each salt and pepper
- shredded old cheddar cheese
- Salsa and low fat sour cream
The name of this old-fashioned cake comes from the simple formula used for measuring the main ingredients: one cup butter, two cups sugar, three cups flour, and four eggs.
Makes 1 eight-inch-round layer cake
- baking powder
- baking soda
- granulated sugar
- pure vanilla extract
- Grated zest of 2 lemons
- Lemon Curd
- Sweetened Whipped Cream
- assorted fresh berries
This recipe also makes delicious, child-friendly nuggets.
- whole grain bread--to make 1 cup crumbs
- garlic powder
- skinned boneless chicken breast pieces
- - 1/2 cup nonfat milk as needed
This festive, delicious cake was conceived by John Baricelli, the manager of the prep kitchen at the television studio, for Martha’s birthday.
- Serves 8 to 10
- baking powder
- vanilla beans
- whole milk
- large egg whites
- Amaretto Simple Syrup
- John's Almond Swiss Meringue Buttercream
- John's Almond Swiss Meringue
- apricot jam
Quantities should be determined based on the amount necessary to reasonably cover the number of chicken breasts made.
- Cream of chicken soup
- Garlic powder
- Salt and pepper
This is the basic recipe. You can change it to your tastes. You could add ¼ – 1 tsp of garlic powder. You could use pepper to taste. You could substitute heavy cream for some of the sour cream to change texture and taste.
- 16oz container of sour cream
These were a big hit. Would like to try them next time using cinnamon rolls rather than biscuit dough.
- ricotta cheese
- sliced almonds
- small apple peeled and cut into 8 wedges