This recipe is a different twist on the traditional crème brûlée. This dessert is just like those served in restaurants, only better because you prepared it with quality in mind—not quantity!
ready in about two hours;
serves 4
You might need to buy:
- dark chocolate
- granulated sugar
- granulated white or brown sugar
- powdered sugar
From the Lake Holm Ward Cookbook
You might need to buy:
- onion
- hamburger
- sausage
- olives
- oregano
- garlic
- tomato sauce
- tomatoes
- cooked rice
- grated cheese
From the Lake Holm Ward Cookbook
You might need to buy:
- elbow macaroni
- small curd cottage cheese
- sour cream
- slightly beaten eggs
- pepper
From the Lake Holm Ward Cookbook
You might need to buy:
- cream of mushroom soup
- chopped onion
- grated cheddar cheese
From the Lake Holm Ward Cookbook
You might need to buy:
- chicken breasts
- artichoke hearts
- mushrooms
- butter
- flour
- chicken broth
- pepper
From the Lake Holm Ward Cookbook
You might need to buy:
- cream of chicken soup
- sour cream
- tortillas
- diced green chiles
- enchilada sauce
From the Lake Holm Ward Cookbook
You might need to buy:
- margarine
- honey
- mustard
- curry powder
From the Lake Holm Ward Cookbook
You might need to buy:
- cream of chicken soup
- sour cream
- bread crumbs
- cooked rice
From the Lake Holm Ward Cookbook
You might need to buy:
- celery diced fine
- sage
- butter
- pepper
- broth
- flour
- milk
- eggs
- broth
I like these for najavo tacos. Mmmm!
You might need to buy:
- active dry yeast
- evaporated milk
- - 3 cups flour
- vegetable oil