77 you caramelize Recipes

popcorn, popped (i do 1/3 cup at a time in the whirly pop), nuts (optional, but pecans are nice ), brown sugar, light corn syrup, unsalted butter (plus a little more for the pans or just spray them), kosher salt (up to 1/2 tsp if you like the saltiness), vanilla extract, baking soda

butter, melted, plus more for greasing, all-purpose flour , for dusting, evaporated milk, german chocolate cake mix (i use duncan hines), chopped pecans, caramels , unwrapped, semisweet chocolate chips, powdered sugar , sifted

all-purpose flour, baking powder, baking soda, salt, firm silken tofu (half a package of the vacuum-packed kind), rice or 1/4 cup soymilk, canola oil, sugar (very strict vegans will want to mind your ), vanilla extract, macadamias, partially chopped & partially ground (a few pulses in a food processor for chopped, remove some for this & below, then a few more for grou), nonhydrogenated margarine (no whey, mind you), turbinado sugar or 2 tbsp other brown sugar, pure maple syrup, raw macadamias, coarsely chopped (either from first round in the food processor or chopped by hand on a cutting board with a large kni)

bananas , that are nice and yellow,no spots,but not green either, white sugar, cinnamon (more if you like ), mexican crema, brown sugar, butter, warmed heavy cream

baby spinach, chopped, head iceberg lettuce or 1 small head of romaine, chopped, sweet onion, diced, creamy blue cheese, chopped into small pieces (the creamier the blue cheese for this, the better), sweet apple , like gala or pacific rose, core removed and apple diced (i leave the skin on - it s good for you!) - sprinkle the diced apple with fruit fresh to prevent browning, pecans, chopped (you may toast the pecans, or candy them, if you prefer - to candy them, see my recipe for banana cream pie supreme with caramelized pecans), poppy seed dressing in the blender (posted separately), or our favorite bottled poppy seed dressing is marie s, available in the produce dept.

pack vanilla cake box, sweetened condensed milk ., dates, chopped (you can use any other fruit you like), whipping cream + 2 tbsp icing sugar, whipped together., caramel sauce (follow the caramel topping recipe from, my chocolate flan recipe )

yellow cake mix or 1 (18 oz) box chocolate cake mix, eggs (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), chocolate syrup, caramel ice cream topping (like you drizzle on ice cream, i use hershey s), instant chocolate pudding mix, cool whip, semi-sweet chocolate chips (optional)

onion, beet leaf, eggs , free range if you can, red pepper (optional), canned chili beans (optional)

sugar, water, whipping cream, dark rum, bananas (the straighter the better), strawberries, hulled and sliced, grated coconut, toasted if you like, powdered sugar , as needed, egg roll wraps, egg white

onion, chicken breast fillets, feta cheese, drained and crumbled, flour, dried rosemary (or 2 fresh if you are lucky enough to have it fresh), salt, black peppercorns, white peppercorns, butter, olive oil, very hot water, chicken stock cube (or use vegetable stock if you have it), tabasco sauce, worcestershire sauce, soy sauce, sherry wine vinegar (or red wine vinegar), brown sugar

olive oil, presliced mushroom, sliced onions, salt, fresh ground black pepper, crushed red pepper flakes (or more if you choose) (optional), brown sugar (or two), minced fresh garlic or 2 tsp bottled minced garlic, sherry wine or 1 tbsp red wine vinegar, fat-free flour tortillas, shredded cooked chicken breast (about 8 oz), arugula (we used the spinach) or 1 cup baby spinach (we used the spinach), shredded gruyere cheese or 1/4 cup swiss cheese, jalapeno cheddar cheese (we used both rondele spreadable cheeses) or 1/4 cup horseradish cheddar cheese, divided (we used both rondele spreadable cheeses)

beef tenderloin , choice grade, trimmed of fat, olive oil, divided , plus 2 tbsp, minced garlic, dried oregano leaves, adobo seasoning (equal parts garlic powder, onion powder, ground cumin, and salt)*, divided, white onions, sliced in rings, distilled white vinegar, chicken stock, unsalted butter, note: you can use store-bought without msg.

rocket (aguilar), pears, finely sliced, lemon juice, goat cheese, crumbled (or shaved parmesan or crumbled feta if you prefer), balsamic vinegar, black pepper

chopped onion, shallot, minced, butter, splenda sugar substitute, beef broth, dry sherry, wasa, shredded gruyere cheese

granny smith apples, diced (skins on ), vanilla ice cream, apple cider (you could use apple juice, but cider to be was much better), vanilla, extra, caramel sauce, lemon juice, cream, caramel sauce, salted peanuts (chopped )

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.

butter or 1/2 cup margarine, sugar, brown sugar , firmly packed, egg, beaten, vanilla, flour, cocoa, baking powder, m iniature & s chocolate candies, divided (or 1 cup chocolate chips and 1 cup & s), candy bars, cut up (i use snickers and butterfingers, but use any you like), coconut, fine or 2/3 cup coconut, flaked, caramel topping (or 1 bag caramels, melted)

sweetened coconut, shredded, salted macadamia nut, chopped (or you can use whole roasted almonds), fresh pineapple (1/2 inch thick ), bananas , halved lengthwise (firm, ripe, with the peel still on), brown sugar , packed, fat-free caramel topping or 1/4 cup fat-free butterscotch ice cream topping, fresh raspberry, non-fat vanilla frozen yogurt