Amount per serving
Calories: 408
Calories from fat: 7%
Protein: 9.6g
Fat: 3.3g
Saturated fat: 1.7g
Carbohydrate: 94g
Fiber: 5.4g
Sodium: 109mg
Cholesterol: 8.5mg
- plain low-fat yogurt
- honey
- fresh lime juice
- freshly grated lime zest
- fresh lemon juice
- freshly grated lemon zest
- unsalted dry-roasted peanuts
- unsweetened cocoa
- large eggs
- packed dark brown sugar
- creamy peanut butter
- broccoli
- fresh thyme leaves
- white wine
- chicken broth
Cooking time may take more minutes – possibly 7-10.
- vegetable oil
- powdered sugar
- key lime juice
- grated key lime peel
- flour
- salt
- macadamia nuts chopped
- icing
- powdered sugar
- key lime juice
- key lime peel
Add 2 teasp. of baking powder, 1/2 teasp. salt and 2 TABLESPOONS (yes, you heard right) of VANILLA
- all-purpose flour
- baking soda
- packed brown sugar
- white sugar
- eggs
- vanilla extract
- semisweet chocolate chips
Very easy, healthier than fried chicken, but tastes just as good!
- pepper
- paprika
- Bisquick
- butter or margarine
- chicken breasts
- vanilla
- eggs
- regular sugar
- brown sugar
- butter
- baking soda
- flour
Flavors are awesome and can be used so many ways. I used it on chicken breasts. I let the rub sit on the chicken in the fridge for 6 hours or so. I then dusted them in flour and pan seared the breasts in a butter/oil combo. I baked them off in a 400 degree over for 10 minutes!
I used 2pcs of split chicken breast (2lb) instead of one whole chicken. They were marinated for ~6hrs and cooked for ~3hrs at 250F.
I used a 6lb whole chicken. I followed the recipe, only cutting back a bit on the salt and increasing the garlic and onion powder. Also rubbed the chicken down with butter prior to rubbing in the seasoning. I cooked it for 15 minutes at 375 and then for 4 hours at 250.
- garlic powder
- black pepper
- cayenne pepper
- white pepper
- dried thyme
- onion powder
- paprika
cooked on rack to have crispy bottom *added quartered potatoes (skin on) and baby carrots to the bottom of pan with some salt and pepper *baked chicken at 350 degrees for about 2.5 hours *really stuffed cavity full with rosemary, kosher salt, garlic cloves, lemon halves and onion quarters *Rubbed outside with olive oil *sprinkled outside with rosemary garlic, and fresh ground pepper *dumped can of chicken stock in the pan with vegetables
- chopped fresh rosemary or 1 small bunch fresh thyme
- salt and pepper to taste