Try using graham crackers or shortbread biscuits instead of vanilla wafers for a novel take on the old standby. You may also experiment with other pudding flavors; for example, you can use banana or cheesecake pudding mixes to enhance the cake’s flavor. For those who are watching their dairy intake, try using almond or oat milk instead of normal milk and a dairy-free whipped topping. Toss in some toasted coconut flakes just before serving for an extra crunch.
Fry up some chicken with some chopped carrots and onions in a pan.
After the onion and carrots have been added, lower the heat to medium. As the chicken begins to brown and the carrots and onions begin to caramelize, continue cooking while stirring occasionally.
Poaching chicken with chopped onion, carrot, capers, olives, and raisins.
Bring to a boil and then add the almonds, raisins, capers, pine nuts, and olives. After a quick stir, pour in half a cup of vin cotto. Reduce the liquids by half by deglazing the pan while scraping and stirring the fond, or browned pieces on the bottom. Toss in the leftover vin cotto and heat till boiling.
In a pan, sauté chicken with chopped carrots, onion, capers, and raisins in a wine sauce.
The sugar and vinegar should be mixed in a small basin. While stirring, heat the addition to the pan. A coating will form as the sauce reduces. Use sea salt and freshly ground pepper as seasonings, according to your taste.
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