SULTS. PREPARE MY \"COPYCAT JACK IN THE BOX TACO SAUCE\" RECIPE (RECIPE #423994) BEFORE ASSEMBLING
Make coffee in your coffee pot with coffee & water listed under Coffee Cubes (just double amounts
Fill a tall glass with coffee ice cubes. Pour in the cold brewed coffee. Sweeten to taste with Sweet'N Low. Add milk as desired.
To Make Cold-Brewed Coffee: Place the coffee in a glass jar, add the water, and stir to combine. Cover and set aside at room temperature for 12 hours or overnight.
Strain the coffee through a large-size paper coffee filter, a fine sieve, or a strainer lined with cheesecloth. Cold-brewed coffee can be refrigerated in a covered jar for up to 24 hours. This recipe can be doubled.
Combine the ice cream, milk and marshmallow fluff. When you get this to the consistency you desire, gently stir in the Rice Krispies.
b>in it's wooden box.
Chop the garlic very finely.
Remove the
then heat it in the stock pot in the oil until the onions are brown
In a large, 5-6 quart, heat safe container, dissolve the salt in the
In a small bowl, combine the Monk Fruit In The Raw(
/4 cup Sugar in the Raw(R) in a large bowl with
In a small bowl whisk together the vinegar, stevia, soy sauce, hoisin sauce, salt, pepper, and pepper flakes until the salt dissolves.
Whisk in the canola and sesame oils. Set the dressing aside.
On a serving platter, arrange the napa cabbage in a bed.
Arrange the chicken, then the orange sections on top of the cabbage.
Pour the dressing over the salad.
Sprinkle on the scallions, almonds, and sesame seeds, if using.
Just before serving, toss to combine the layers.
Rinse entire ear of corn under water briefly. Wrap corn in a paper towel and place on a microwave-safe plate.
Cook corn in the microwave oven until hot and cooked through, 3 to 5 minutes. Remove from microwave and let rest for 2 minutes. Remove corn husk.
Heat oven to 375 degrees F. Roll crust to 11 inches. Fit in bottom and up side of 9-inch tart pan with removable bottom. Trim edge. Bake 5 to 8 minutes or until beginning to brown. With back of wooden spoon, gently press out any bubbles. Meanwhile, in medium bowl with electric mixer on medium speed, beat Agave In The Raw and eggs until smooth. Stir in pecans. Pour into partially baked crust.
Bake 20 to 25 minutes or until filling is set. Cool completely. If desired, garnish with whipped cream and reserved pecans.
Put peanuts, spices, salt, and roughly 1/4 cup soy sauce in a pot and cover with water. Cover pot and bring to boil. Let simmer for 30-40 minutes, stirring every 7-10 minutes (if you don't, the peanuts floating on top won't cook through). When done (peanuts should be a little crunchy yet smushy in your mouth, and taste done), leave peanuts to soak in the brine while they cool. When cool, drain pot and discard spices; toss peanuts with a little more soy sauce and sesame oil (2 teaspoons each max) and serve cold.
inse them.
Put them in the pressure cooker, and add fresh
Preheat oven to 375 degrees F. In a large bowl, beat together the melted butter, egg, vanilla extract and Sugar In The Raw(R) (or Sugar In The Raw(R)/Stevia In The Raw(R) combo).
Meanwhile, mix dry ingredients (flour, baking soda, salt) in a separate bowl. Add dry ingredients to wet ingredients and stir well to combine. Slowly add nuts and chocolate chips until well combined.
Drop the dough in spoonfuls onto ungreased baking sheets. Bake for 10 minutes.
baking sheet with parchment. In a large bowl, combine flour
b>the coffee maker.
Pour the cold water into the coffee maker.
Start brewing the coffee
>coffee maker.
Pour cold water into coffee maker.
Start brewing the coffee
Brew the Coffee ( You can use plain coffee or any other flavored coffee, my favorite is Foldgers select hazelnut).
While coffee is brewing put All other ingredients in a beverage shaker.
Add coffee and shake until mixed well and cool.
Pour in glass and enjoy!
(you dont have to have a shaker it just gives the iced coffee the foam at the top when you pour it into the glass).
Mix the cold coffee with the sugar and kirsch to taste and chill it in the fridge.
To make the cream topping, whip the cream with the vanilla and transfer to a piping bag with a star tip. Chill in the fridge.
Place 2 scoops of ice cream in 4 tall glasses and pour in the chilled coffee to cover it. Pipe on the whipped cream and sprinkle with grated chocolate. Garnish with cherries and serve with wafer cookies, if using.