CAJETA SAUCE RECIPE {GOAT'S MILK CARAMEL SAUCE}
This Cajeta recipe is simple indulgence at its finest. Sweet and tangy, made with goat milk, sugar, cinnamon, and a pinch of salt. It is perfect for drizzling over ice cream, bread pudding, stirring into coffee or as a dip for churros.
Provided by Kate Ramos
Categories Sauce
Time 50m
Number Of Ingredients 6
Steps:
- Combine. Combine all the ingredients in a large (8 quart) pot. Heat. Bring the mixture to a boil, stirring frequently, over medium heat. Watch closely as it will boil rapidly in the beginning. Cook. Reduce heat until mixture is gently boiling. Not too low or it will take forever, but not too high that it is at an angry boil. Stir occasionally and once it is golden brown and starting to get thick, stir more frequently. Check for doneness. Once mixture is thick and a spoon scraped on the bottom of the pot leaves a distinct trail that takes a second to run back in on itself it is ready. This can take anywhere from 30 minutes to an hour and a half depending on how rapidly it is boiling. Mine usually takes about 45 minutes. Enjoy! Let sauce cool at least 30 minutes then drizzle over your favorite treat or transfer to a container with a tight lid and refrigerate for up to 2 months.
S.O.B. (SOUTH OF THE BORDER) CASSEROLE
Ground meat, tomatoes and corn with a little spice creates a quick meal everyone loves. My husband usually requests a double batch! The ground turkey can be replaced with ground beef, pork or chicken.
Provided by JB Baby
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a small saucepan of lightly salted water to a boil. Add macaroni and cook until almost tender, about 6 minutes. Drain and set aside.
- Crumble the turkey in a large skillet set over medium heat. Cook and stir until evenly brown; drain. Add onion to browned turkey meat and cook until onion is tender, about 5 minutes. Stir in tomatoes, gravy mix and chili powder until combined then mix in the corn and macaroni. Cover; reduce heat to low and simmer, for 10 minutes, stirring occasionally.
- Serve on a bed of tortilla chips topped with shredded lettuce and sour cream.
Nutrition Facts : Calories 296.6 calories, Carbohydrate 34.4 g, Cholesterol 46.8 mg, Fat 10.6 g, Fiber 4.1 g, Protein 16.7 g, SaturatedFat 3.1 g, Sodium 605.8 mg, Sugar 6.5 g
CAJETA DESSERT SAUCE
This traditional sauce, made from caramelized sugar and milk, can be served by itself or over ice cream or fruit, as we did in our Bunuelos with Vanilla Ice Cream and Cactus Berries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 cups
Number Of Ingredients 4
Steps:
- Combine sugar, salt, lemon juice, and 1 tablespoon water in wide, heavy-bottomed saucepan over medium-low heat. Cover saucepan and cook, checking occasionally until sugar melts and turns amber, 10 to 12 minutes. Do not overcook or sugar will burn.
- Remove from heat and slowly whisk in goat's milk. Let cool completely. Drizzle cajeta sauce over ice cream and serve, or store covered in refrigerator up to 1 week.
CAJETA SAUCE
This rich sauce, similar to dulce de leche, makes a tempting topping for Dr. Brent Ridge and Josh Kilmer-Purcell's Cinnamon Rolls.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3 cups
Number Of Ingredients 4
Steps:
- In a large (6-quart) heavy bottomed saucepan, bring milk to a boil over medium-high heat. Add sugar and cook, stirring to dissolve.
- Add vanilla beans to saucepan and bring to a simmer. In a small bowl whisk together baking soda and 1 1/2 tablespoons water until baking soda is dissolved. Reduce heat to low and add baking soda mixture to saucepan and cook, stirring constantly. If mixture begins to foam up too high, remove from heat for a moment until foam goes down.
- Cook, stirring every 15 minutes or so, until mixture turns brown and is thickened and reduced to 3 cups, 6 to 8 hours. Strain through a fine-mesh sieve and let cool slightly.
CAJETA (CROCK POT METHOD)
The slow cooker allows milk to caramelize to a delicate golden brown with little monitoring. The result is Cajeta, the South American milk caramel sauce also known as dulce de leche. Pour it over fruit or a slice of pound cake, or stir it into vanilla ice cream. Adapted from Country Living magazine.
Provided by Sharon123
Categories Sauces
Time 10h10m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Combine all ingredients in slow cooker. Stir well, and cook on high for 10 hours.
- Stir occasionally the last hour.
- Strain through a fine strainer and then store in the refrigerator for up to three weeks.
- Serve at room temperature. Good over cake, fruit, and ice cream. Enjoy!
Nutrition Facts : Calories 1413.7, Fat 36.1, SaturatedFat 22.1, Cholesterol 102.5, Sodium 754.1, Carbohydrate 246.2, Sugar 247.2, Protein 33.1
SOUTH OF THE BORDER SALAD
"Several years ago, a co-worker gave me the recipe for this fast-to-fix summer salad," recalls Paula Ishii of Ralston, Nebraska. "I usually have all the ingredients on hand, so I frequently take it to potlucks when I'm short on time."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the corn, beans, tomatoes and onions. In a small bowl, combine the remaining ingredients; add to corn mixture and mix well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.
Nutrition Facts : Calories 138 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 549mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein.
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