- best-quality mayonnaise
- sour cream
- grated Spanish onion
- white vinegar
- dry mustard
- celery salt
- Salt and freshly ground pepper
- Condensed french onionn soup
- herb seasoned stuffing mix
- ground turkey
- tomato sauce
- packed brown sugar
- Worcestershire sauce
- Vinegar
- •1 cup confectioners' sugar
- •3 cups cold 2% milk
- iceberg lettuce
- bacon
- brown sugar *used splenda*
- red wine vinegar
- salt and fresh ground pepper to taste
- hard boiled egg finely chopped
- Cake:
- flour
- vanilla extract
- Syrup:
- Cream filling:
- large egg yolks
- instant espresso powder
- vanilla extract
- Chocolate curls for garnish
- Unsweetened cocoa powder for garnish
- 2tablespoons light brown sugar
- large egg yolks
- 4teaspoons vanilla extract
- 3/4teaspoon table salt
- 1/2cups heavy cream
- 1/2cups milk
Adapted loosely from Rick Bayless. If you’ve never had dulce de leche before, you’re in for a treat — a sticky, gooey, sweet treat. One of the best parts about making it from scratch is that you can control the sweetness a bit; 1 cup is the standard sugar recommendation per quart of milk, but I’ve also seen and am curious to try it with 3/4 cup. Baking soda is not mandatory here, but it’s supposed to help the final caramel not have any lumps, as well as enhancing the brown color. (Thanks, Maillard!) Some versions contain vanilla, others contain cinnamon (you can leave it in for all or part of the time, if you’re worried it’s getting too cinnamon-y), some contain both — really only add them if that’s the flavor you’re hoping for. If you don’t have a fresh vanilla bean, stir in 1 teaspoon of vanilla extract right before straining and cooling it.
- granulated or raw sugar
- baking soda dissolved in 2 teaspoons water
I haven’t made this yet, but I will…it sounds delicious.
- flour
- milk
- black pepper
- grated Parmesan
- soft bread crumbs
Yum!
- dry Italian salad dressing mix
- cream of mushroom soup or equal homemade -thick