auxiliar
Fillings, stuffings, batters & frostings are used to complement other dishes.
There are sandwich or pie fillings; mixes with seasoned bread crumbs, dried fruit and nuts used to stuff a bird before roasting; the different mixtures of flour, milk or water, eggs, and so on beaten together and used to coat food before cooking; and the sweet mixes used to coat a cake.
These are usually part of the preparation for other recipes and not a dish in themselves, although there are exceptions. Some stuffings can be cooked as side dish and some cream fillings can be served as dessert ontheir own.
Cream cheese frosting
This classic cream cheese frosting is smooth, rich, and lightly tangy, with just enough sweetness to pair beautifully with cakes. It spreads easily, pipes well, and adds a soft, creamy finish that lets the flavor of the cake shine.
Bahamian fritter batter
In the Bahamas, fritters are a versatile and beloved dish served in various settings and occasions. Depending on the type of food, the basic fritter batter or a thin version is used. The batter can also be sweet for fruit fritters.
Fritters are typically enjoyed as an appetizer or snack, as casual meals, as street food and in beach days.
Dulce de leche
Leche endulzada y caramelizada que se sirve como postre y también se usa como cobretura o relleno de tartas.
Jalebi
Jalebi are fried coils of batter that are soaked in syrup. They're crispy on the outside and soft on the inside, making them a delicious dessert or snack.
Brussels waffles
Waffles are light cakes cooked in a special pan that gives them a grid shape.
Dashi
Dashi is a type of Japanese stock. Dashi is the base for miso soup, and it is used to make broth, Japanese noodle soup and other recipes.
Cooking oil
Simple sloppy Joe
Use a simple meat and tomato sauce, just season with your favorite herbs and spices.
Matzah stuffing
Serve this matzah stuffing as a side dish for Hanukkah and other Jewish celebrations.
Dutch babies
Dutch babies are oven pancakes made from liquid batter. They are similar to a large Yorkshire pudding and from German origin... neither Dutch, nor babies.
Dutch babies are often served as a breakfast or brunch dish and can be sweet or savory.