- sugar
- shortening
- eggs
- buttermilk
- mashed bananas - about 3-4
- flour
- baking powder
- baking soda
- salt
- chopped nuts
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!
- dark chocolate
- granulated sugar
- granulated white or brown sugar
- powdered sugar
- 8" whole wheat tortillas
- olive oil
- minced garlic clove
- black soybeans
- scallions thinly sliced
- lime quartered
- salt and pepper
- Peanut Oil
- raw cashews
- roughly chopped onions
- roughly chopped mushrooms
If using a kosher chicken, skip brining and begin with step 2. Broiling the fully roasted and quartered chicken skin-side up as it sits in a shallow pool of sauce crisps and browns the skin while keeping the meat succulent. If you decide to skip the broiling step, go directly from quartering the chicken to finishing the sauce with lemon juice, butter, and herbs. See the related Quick Tip for more information on closing the cavity of the chicken with a wooden skewer.
- kosher salt or 1/2 cup table salt
- Vegetable cooking spray
- medium lemons
- ground black pepper
- low-sodium chicken broth
- minced fresh parsley leaves
- minced fresh thyme leaves
- butter
- creamed honey
- rum
- mixed spice
Serve with baked potatoes, baked butternut squash, steamed broccoli, and a green salad.
- vegetable oil
- brown sugar
- apple cider vinegar
- corn starch
- worcestershire sauce
Eliminate the Nilla wafers to make this a gluten-free dessert!
- 8oz packages of cream cheese
- eggs
- sugar
- Nilla wafers cookies
- chilled heavy cream
- pure peppermint extract
- yellow cake mix w/pudding
- sugar
- lemon juice
- eggs
- oil