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Recipe by: dorontina
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See below ingredients and instructions of the recipe
2 oz Praline Liquor
1 tb Instant Coffee Powder
1 ds Salt
1/4 c Water
1 1/4 c Lt brown sugar
1 cn Sweetened condensed milk
1/2 c Chopped pecans
1 ts Vanilla
Combine liquor, coffee, salt, water, sugar in heavy saucepan. Heat,
stirring constantly, to boil. Cook without stirring to 230 deg. on
candy therm. Blend syrup slowly into milk. Add pecans and vanilla.
Serve over ice cream.
Recipe By :
From: Date:
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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