Ingredients:For the Lemon Butter Chicken:4 boneless, skinless chicken breastsSalt and pepper, to taste½ cup all-purpose flour4 tablespoons unsalted butter2 tablespoons olive oil1/3 cup fresh lemon juice½ cup chicken broth¼ cup capers, drained2 tablespoons chopped fresh parsley, for garnishFor the Pesto Polenta:1 cup cornmeal or polenta4 cups water or vegetable broth¼ cup prepared pestoSalt and pepper,
Ingredients:For the Crust:1 1/2 cups graham cracker crumbs1/4 cup granulated sugar1/2 cup unsalted butter, meltedFor the Filling:1/2 cup granulated sugar1/4 cup cornstarch1/4 teaspoon salt2 cups whole milk4 large egg yolks2 tablespoons unsalted butter1 teaspoon vanilla extract3 ripe bananas, slicedFor the Topping:1 cup heavy cream2 tablespoons powdered sugar1 teaspoon vanilla extractDirections:Make the Graham Cracker Crust: continued
Ingredients:1 cup whole wheat flour1 tablespoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt1 teaspoon ground cinnamon2 ripe bananas, mashed1 cup buttermilk1 large egg2 tablespoons honey or maple syrup1 teaspoon vanilla extract1/2 cup chocolate chips (semi-sweet or dark)Directions:Prepare the Batter: continued on next page
Ingredients:For the Waffle Batter:2 cups all-purpose flour2 tablespoons cocoa powder2 tablespoons granulated sugar1 tablespoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt2 cups buttermilk2 large eggs1/2 cup unsalted butter, melted1 teaspoon vanilla extractRed food coloringFor the Cream Cheese Drizzle:4 ounces cream cheese, softened1/4 cup powdered sugar1/2 teaspoon vanilla extract2-3 tablespoons milkDirections:Prepare the Waffle Batter: continued on
Ingredients: 1 cup all-purpose flour 2 tablespoons unsweetened cocoa powder 2 tablespoons granulated sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup buttermilk 1 large egg 2 tablespoons unsalted butter, melted 1 teaspoon vanilla extract 1/2 cup mini marshmallows Whipped cream, for topping Chocolate syrup, for drizzling Directions: continued on
Ingredients: For the Cake: 2 1/2 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup unsalted butter, softened 1/2 cup vegetable oil 1 1/2 cups granulated sugar 4 large eggs 1 teaspoon vanilla extract 1/2 teaspoon coconut extract 1 cup coconut milk 1 cup crushed pineapple, drained For the Frosting: 1
Ingrédients : 1 livre. Poitrines de poulet désossées et sans peau 2 tasses de riz Minute 1 boîte de crème de soupe aux champignons 1 boîte de crème de soupe de poulet 1 bidon d'eau (j'utilise une des boîtes de soupe) 1 enveloppe de soupe à l'oignon Lipton Mix 1 cuillère à soupe de beurre
Ingredients 4 medium potatoes, scrubbed (not peeled) 4 tablespoons olive oil ¼ teaspoon McCormick’s garlic powder ¼ teaspoon onion powder ¼ teaspoon pepper ½ teaspoon parsley Morton salt to taste 4 tablespoons fresh parmesan cheese, divided Instructions continued on next page
Ingrédients : 2 grosses poitrines de poulet coupées en morceaux de bouchée 1 cuillère à soupe d'assaisonnement Cajun (ajuster au goût) Sel et poivre noir au goût 2 cuillères à soupe d'huile d'olive 2 gousses d'ail hachées 1/2 poivron rouge, tranché finement 1/2 poivron jaune, tranché finement 1 tasse de champignons tranchés 2 tasses de
Ingredients: For the Crust: 1 1/4 cups all-purpose flour 1/2 cup unsalted butter, cold and cubed 1/4 cup granulated sugar 1/4 teaspoon salt 1 large egg yolk 2-3 tablespoons cold water For the Lemon Filling: 1 cup granulated sugar 1/4 cup cornstarch 1/4 teaspoon salt 1 1/2 cups water 4 large egg yolks 2/3 cup