- beef top round steak or similar cut
- soy sauce
- freshly ground pepper
- paprika
- garlic powder
- onion powder
From the Lake Holm Ward Cookbook
- cream of mushroom soup
- chopped onion
- grated cheddar cheese
- garlic powder to taste
- dices cooked ham
- white beans
- tomato paste
- dry red wine
- dried basil
- cumin
- paprika
- grund chicken
- rolled oats
- large egg
- zucchini
- small new red potatoes
- ranch dressing mix
- crushed cornflakes
300 calories per serving, 4.9 g fat (0.8 g saturated), 35.4 g carbs, 2.1 g fiber, 26 g protein
- 1-inch piece ginger
- chili powder
- turmeric powder
- ground cumin
- ground coriander
- cooked rice
- Coriander sprigs
- spicy sausage
- bacon
- minced garlic
- chicken base
- heavy whipping cream
Two teaspoons of vanilla extract, whisked into the yolks in step 4, can be substituted for the vanilla bean. The best way to judge doneness is with a digital instant-read thermometer. The custards, especially if baked in shallow fluted dishes, will not be deep enough to provide an accurate reading with a dial-face thermometer. For the caramelized sugar crust, we recommend turbinado or Demerara sugar. Regular granulated sugar will work, too, but use only 1 scant teaspoon on each ramekin or 1 1/2 teaspoons on each shallow fluted dish. If your oven has a history of uneven heating, the custards may finish at different rates, so it is advisable to check each one separately rather than take the whole lot out at once.
- large egg yolks
- - 12 teaspoons turbinado sugar or Demerara sugar
This is really quick and easy, but looks and taste like a gourmet meal.
- chopped fresh dill
- lemon zest
- Freshly ground pepper
- vegetable oil
- bottled minced garlic
- bottled grated ginger
- uncooked angel hair pasta
- chopped fresh cilantro
- fresh lime juice