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Wanna try some?
Buzzzzzz 

Just had one of  this so full

I will try this soon this looks so num num 




NGREDIENTS
1 pound boneless chicken breast, cooked and shredded
1 large head romaine lettuce, torn into bite-size pieces
8 ounces sharp cheddar, cut into small cubes
1 Granny Smith apple, cored and cut into small chunks
1 cup candied or spiced walnuts (or any variety of nuts that you like)
1/2 red onion, sliced thin
1/2 cup dried cranberries
Dressing
1/4 cup water
1/4 cup dried cranberries
1/4 cup red wine vinegar
1 shallot, peeled
1 clove garlic, peeled
2 teaspoons fresh thyme
2 teaspoons Dijon mustard
salt and pepper
3/4 cup olive oil
DIRECTIONS
1. Process all dressing ingredients except oil in food processor until shallot and garlic are finely chopped. Add oil and continue to process until emulsified.
2. Combine all salad ingredients and toss with 1/2 to 3/4 cup dressing. Divide salad among plates and serve.

Fried Banana Pineapple Split with Jalapeno Rum Caramel Sauce.


ied Banana Pineapple Split with Jalapeno Rum Caramel Sauce
Ingredients1 Banana
2 scoops of Good quality vanilla ice cream
1 jalapeno
1/2 cup dark brown sugar
1/3 cup of water
1/3 cup heavy cream
Handful of walnuts
2 lengthwise pieces of fresh pineapple (about 2 inches thick)
3 TBS. of unsalted butter (divided equally among the ingredients required for it)
Sprig of fresh mint
1/4 cup dark rum (not spiced)
Salt

Whip Cream
Ingredients1 cup Heavy whipping cream
1/4 cup Powdered sugar



I would not use the Jalapeno


In a medium-pot mix together the brown sugar and water and let simmer for about 7 minutes. Stir frequently for about 3 minutes. Bring the mixture to a boil and add the tablespoon of butter. Stir quickly. Slowly add in the cream, while stirring quickly. Let simmer a few more minutes. Add in the jalapeno and rum. Let simmer a few more minutes, while occasionally stirring. While simmering, bring out the banana and cut it lengthwise. Then, cut the two halves into two smaller halves. You should have 4 pieces of bananas. Place them into the caramel sauce and let soak for a few minutes. Once the bananas are done soaking, turn the caramel sauce down to the lowest heat and make sure to occasionally stir it throughout the cooking process.

Meanwhile, bring a small pan to medium-high heat with 1 Tbs. of unsalted butter. Once hot, pull the banana from the caramel sauce and place it into the hot pan. Fry the banana for a few minutes on each side. Once the caramel has hardened onto the banana and is a nice deep golden brown color, remove the bananas from the pan and set aside on a plate.

Into the same pan used for the banana, we are going to fry the pineapple. If necessary, add a little more butter into the pan. Cook the pineapple on each side for about 4 minutes, on medium-high heat. Once the pineapple is a nice golden brown, remove from the pan and set aside on the same plate with the banana.

The caramel should be a nice consistency at this point. Next, quickly toast the walnuts. In a small pan, bring it to a high heat and place the walnuts in. The walnuts will toast in just a few minutes. Make sure to keep your eye on them so they do not burn. Once they are a nice brown color, remove from heat and set aside.

Now, we are ready to plate! Place the caramelized bananas on the bottom, with 2 scoops of good quality ice cream on top. Top the ice cream with the fried pineapple, then drizzle with the Jalapeno Rum Caramel Sauce and finish off with the fresh whip cream (in the fridge) and the toasted walnuts. Garnish with a fresh mint sprig, if desired.

2 (25 ounce) cans fruit cocktail in juice

1 (20 ounce) can unsweetened pineapple tidbits, drained
1 (11 ounce) can mandarin oranges, drained
1 tablespoon lemon juice
1 (1 ounce) package instant sugar-free vanilla pudding mix
2 medium firm bananas. sliced
How to make Fruit Cocktail Salad

In a bowl, combine the fruit and lemon juice. Sprinkle with pudding mix. Stir gently for 1 minute or until mixture is thickened. Fold in bananas. Refrigerate until serving.
Fruit Cocktail Salad is ready to serve.

Mongolian Food

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