Heat balsamic till reduced to a syrup.
Set aside.
Combine the flour, cumin, chili powder, garlic powder, paprika, pepper and salt in a shallow bowl.
Heat the oil in a large skillet.
When it is very hot, dredge the calamari in the flour mixture, shake off any excess then dip into egg then flour again and fry in the oil in batches until light-brown and crispy.
Drain on paper towels.
Season with salt.
Place on a platter and drizzle with balsamic syrup.
Serve with Remoulade Sauce (Recipe #87124).
ith a side of blueberry syrup. (RECIPE: One pint blueberries in a
In a double Old Fashioned glass combine mint and syrup, mashing mint with the back of a spoon to release flavor. Add remaining ingredients and enough ice to fill glass. Transfer mixture to a cocktail shaker and shake well. Serve drink in double Old Fashioned glass.
Simple Syrup recipe: In a saucepan, bring 1 1/4 cups sugar and 1 1/4 cups water to a boil, stirring, and boil until sugar is completely dissolved. Cool syrup completely. Syrup keeps, covered and chilled, for 2 months. Makes about 2 cups.
eeded.
To make the syrup: The syrup will keep so it
ugar as needed.
Vanilla Syrup:
Combine water and sugar
Put the carrots into a medium pan with half the butter or margarine (25 gr), and half the honey or maple syrup(1 tbsp), and a pinch of salt, then add the water.
Bring to the boil, uncovered, and cook rapidly until the water has all but evaporated, and the carrots are tender, about 8 minutes.
Add the remaining butter or margarine, and the rest of the honey or maple syrup, and cook until a thick syrup forms to coat the carrots, 3 - 4 minutes longer.
Serve sprinkled with the sesame seeds.
o low and cook until thick and syrupy, 30-35 minutes
1/2 cup of corn syrup, and cocoa powder until well
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For the smaller recipe, roll dough into a rectangle
Preheat oven to 300\u00b0F (150\u00b0C).
Combine vinegar, maple syrup, and brown sugar in a bowl. Set aside.
Slice Canadian bacon about 1/2-inch thick. Arrange the slices in a casserole or baking dish, and spoon the syrup mixture over the slices.
Bake for 30 minutes. Serve hot or at room temperature. (To serve as a snack, cut slices into bite-sized pieces and serve with toothpicks.).
Make syrup:
Place sugar, water, and
tore-bought chocolate syrup in this recipe, but the syrup made in the
n wide & 1/2-in thick. Set into skillet & cook 6
minutes or until very thick and light in color. Add
Take 1/4 cup sugar and brown it.
Add 1/4 cup water.
Let cook to a thick syrup.
Add 2 1/4 cups sugar, the sweet cream, butter, Karo syrup and vanilla.
Stir and bring to a boil.
Cook to 238\u00b0 to 240\u00b0, or until a soft ball forms when dropped in cold water. Take off; put in cool water.
When cool, beat until thick.
If too thick, you can add a little water or milk.
Use recipe for 1, 2, 3 or 4 layers.
n lightly salted water while syrup is cooking.
Boil vinegar
s tender and mixture is thick. Remove from heat when done
aste should have turned into thick syrup. Put in the butter and
b>syrup in a blender and blitz until fully combined and a thick
ccasionally, until it forms a thick syrup.
Add the coconut, stir