212639 s bean caramel sauce lagasse Recipes

caramel sauce (try caramel in a can as it is ridiculously simple and can be made ahead), apple, cut into chunks (i like granny smith or other crisp and crunchy apples, use what you want.), pecans, chopped (or walnuts or almonds, etc. toast them if you want)

caramel sauce, cider vinegar, crushed pineapple, drained, granny smith apples, peanuts, cool whip, marshmallows

boiling water, dried shiitake mushrooms, chinese rice wine or sake, black bean garlic sauce (such as lee kum kee), cornstarch, canola oil, divided, sliced drained seitan (about 8 oz), chopped garlic, chopped peeled fresh ginger, cut green beans (about 1 lb), hot cooked brown rice, salt, cilantro sprigs (optional)

head savoy cabbage, cored and cut into 1-inch squares (about 1 1/2 lb), canola oil, shao hsing rice wine or 2 tbsp dry sherry, black bean garlic sauce, scallion, minced, distilled white vinegar, toasted sesame oil, hot sauce (to taste)

cornstarch, water, water, sugar, black bean garlic sauce, grated ginger, peanut oil, head broccoli (about 6 cups cut into florets, stems skin removed and sliced ), red pepper, sliced, red onion , slice, mixed mushrooms, sliced (like button and shiitake), garlic cloves, minced

sesame seeds, water, divided, rice wine vinegar or 1 tsp white wine vinegar, cornstarch, black bean garlic sauce (see ingredient note), canola oil, garlic clove, minced, broccoli florets

unsalted butter, unsweetened baker s chocolate, coarsely chopped, sugar, eggs, vanilla, flour, chopped walnuts, jarred caramel sauce (i use smucker s sundae syrup ) or 1/4 cup ice cream topping (i use smucker s sundae syrup )

brown sugar, butter, cinnamon, salt, baking soda, all-purpose flour, rolled oats, ground pecans, sliced apples (about 24 oz), salt, cinnamon, homemade caramel sauce (see my other recipes, if you do not want to make your own caramels, use store-bought caramel sauce)

cake flour, baking powder, salt, brown sugar , firmly packed, eggs, vegetable oil, buttermilk, sour cream, vanilla, caramel icing, caramel sauce, good quality, butter, unsalted, cream cheese, softened, icing sugar, caramel sauce, good quality, salt

whole (about 3 lb) red snapper (deep fried ), oil, chicken stock, oyster sauce, black bean garlic sauce, sugar, yellow bell pepper, thinly sliced, green bell pepper, thinly sliced, red jalapeno chili, thinly sliced, basil leaves

whole catfish, cleaned , gutted, peeled fresh ginger (about 2 oz), rice flour, peanut oil, black bean-soy sauce, tomato, seeded, diced, chopped green onions, limes, cut into wedges

eggplants , cut into 1/2 x 2-inch in length pieces, ground pork, red bell pepper, cornstarch, sugar, water, cooking oil (or cooking spray ), dry sherry (i used chicken broth. you might also use sake), minced ginger, black bean garlic sauce

olive oil, brussels sprout, black bean garlic sauce, ground black pepper

kidney beans soaked overnight or 1 (14-oz) can store-bought beans, drained and rinsed, cannellini beans soaked overnight or 1 (14-oz) can store-bought beans, drained and rinsed, olive oil, plus more for drizzling on bread, diced pancetta, diced yellow onions, diced celery, diced carrots, garlic, sliced, salt and freshly ground black pepper, diced tomatoes, chick peas, drained and rinsed, chicken stock , plus extra water if needed, rosemary, thyme, oregano, bay leaf, red chili flakes, heads lacinata kale, stems removed and cut into bite size pieces, italian peasant bread , cut into thick slices, parmigiano-reggiano, grated , for serving

caramels , unwrapped, evaporated milk, butter, unsweetened chocolate squares, brown sugar, sugar, eggs, flour, vanilla extract, chopped salted peanuts, caramel sauce, for topping (optional)

firm-ripe bosc pears (about 2 3/4 lb), vanilla bean, sugar, unsalted butter, softened, firm white sandwich bread (from about two 1-lb loaves), sugar, heavy cream, unsalted butter, poire william (french pear brandy)

flour, sugar, unsweetened dutch-processed cocoa powder, salt, baking soda, egg, vegetable oil, buttermilk, hot coffee, butter, milk, sugar, semi-sweet chocolate chips, caramel sauce or 3/4 cup caramel topping, toasted peanuts

red robin mountain-high mudd pie, chocolate ice cream, peanut butter cookie pieces, vanilla ice cream, creamy peanut butter, chocolate-flavored graham crackers, fudge topping, squirt bottle chocolate topping, squirt bottle caramel topping, cream, chopped peanuts, maraschino cherries, with stems, soften the chocolate ice cream and load it into the bottom of a 2 1/2- to 3-quart mixing bowl. make sure the surface of the ice cream is smooth and leveled., spread the peanut butter cookie pieces evenly over the top of the ice cream , then cover the bowl and put it back into the freezer for at least 1 hour., soften the vanilla ice cream and spread it over the chocolate ice cream and cookie pieces. again, be sure to smooth and level the surface of the ice cream. cover the bowl with plastic wrap and put it back into the freezer for at least 1 hour., use a spatula to spread 2/3 cup of peanut butter over the surface of the ice cream. be sure the ice cream has hardened before you do this or it could get sloppy., crush the chocolate graham crackers into crumbs and spread them evenly over the peanut butter. put the bowl back into the freezer for at least 1 hour., freezer and hold it in a sink filled with warm water for about 1 minute. you want the ice cream around the edges to soften just enough that you can invert the ice cream onto a plate., turn a large plate upside down and place it on top of the bowl. flip the bowl and plate over together, and tap gently on the bowl until the ice cream falls out onto the plate. you may have to put the bowl back into the water if it s stubborn. once the ice cream is out, cover it with plastic wrap and place it back in the freezer for another 1 or 2 hours., heating it up , spread the fudge evenly over the entire surface of the ice cream mountain. put the fudge-coated ice cream back into the freezer for 1 hour., when the fudge has hardened , spread the remaining 1 cup of peanut butter over the entire surface as well. once again, back into the freezer for at least 1 hour. we re almost there., ice the ice cream with a warm knife into 12 pieces. put wax paper between the cuts so that when you serve it later, it is easy to divide. then slip it back into the freezer, covered., when serving, first coat a plate with a criss-cross pattern of chocolate and caramel sauce. make three parallel lines down the plate with the squirt bottle of chocolate sauce. then three parallel horizontal lines made with the bottle of caramel sauce., place the slice of ice cream upright onto the plate toward the back of the design ., spray whipped cream on top and down the curved edge of the ice cream slice, onto the plate over the sauces. be generous., sprinkle about a tbsp of chopped nuts over your creation ., add a cherry to the top. marvel at the beauty, then serve it before it melts. repeat for the remaining slices.