SULTS. PREPARE MY \"COPYCAT JACK IN THE BOX TACO SAUCE\" RECIPE (RECIPE #423994) BEFORE ASSEMBLING DEEP
WHISK all ingredients together rigorously in a medium saucepan (1 cup
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 skillet, heat oil over medium high then add the broccoli in a single layer. .
Saute for 3 - 4 minutes without stirring until broccoli gets lightly browned.
Stir broccoli, add garlic and ginger and saute for another minute or two.
Stir in chicken. Cover pan and allow to steam for two minutes.
Remove lid and stir in the Chili Garlic sauce, soy sauce, chicken broth and splenda.
Stir and simmer until sauce reduces a bit and is not soupy.
Serve with extra Chili Garlic sauce and soy sauce on the side.
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.
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.
afe container, dissolve the salt in the water. Add the peanuts, stirring so that
In a small bowl, combine the Monk Fruit In The Raw(
/4 cup Sugar in the Raw(R) in a large bowl with
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.
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
efrigerate.
Make the batter: Combine the flour and seasonings in a bowl
Reserve shells for sauce (recipe to follow) and rinse shrimp in colander. Cut
>the seasoned breadcrumbs. Place the coated pickles on the
o temperature on cake mix box.
Grease a 9x13 pan