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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Turkish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the milk and sugar in a large saucepan over medium-high heat, stirring often enough to dissolve the sugar and keep the milk from burning. | 2. While the milk is warming, melt the butter in another saucepan. | 3. Once the butter is melted, whisk in the flour. If it is still lumpy, you can use a staff mixer to blend it smooth. | 4. Add the butter mixture to the warmed milk, stir smooth, and bring to a boil. (This is where you can also add the shredded chicken, etc. if you want a savory dish.). | 5. Stir in the vanilla and remove from heat. | 6. Pour into a large rectangular Pyrex dish and cool. For best results, let the mixture sit overnight in the refrigerator before doctoring it up with whatever additional ingredients you want, or eat it by itself as soon as it's cool enough! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	1			148.84	11.6632	7.686	7.9788
sugar	1 1/2	cups		1208.97	302.394	0.0	0.0
butter	250			21375.0	982.125	667.875	1800.0
flour	3/4	cup		433.71	94.954	7.0508	1.6827
vanilla sugar		T		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.