Remove garlic cloves. Add Carnation 2% Evaporated Milk and cook for an additional
Place semisweet chocolate chips, milk chocolate chips, sugar, hot chocolate
ith a fork. Add the evaporated milk and the water. Mix again
Boil sugar,salt and corn syrup to 245 degrees.
Stir occasionally.
Add butter and evaporated milk so gradually that the mixture does not stop boiling.
STIR CONSTANTLY!
Cook rapidly to 240 degrees, being careful not to scorch.
Add vanilla and nuts.
Pour into greased pan.
Cool before cutting.
Cut with heavy,sharp knife with saw-life motion.
Pour evaporated milk into freezing tray. Place in freezing compartment of refrigerator. When tiny crystals begin to form around edges, turn into chilled bowl and whip with rotary egg beater until stiff enough to hold its shape.
Sugar and vanilla may be added and whipped in at this stage, if desired.
owl.
In bowl, combine evaporated milk and water. Melt butter in
In saucepan mix evaporated milk, sugar and salt and cook over low heat to boiling.
Cook for 5 minutes stirring constantly. Remove from heat.
Add marshmallows, chocolate pieces, vanilla and nuts.
PLACE potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 20 minutes or until tender; drain.
RETURN potatoes to saucepan; add evaporated milk and butter. Beat with hand-held mixer until smooth. Season with salt and ground black pepper.
NOTE: Chopped garlic, green onions, parsley, chives, sour or cream, cheese, crumbled bacon, mushrooms or shredded cheese may be added to mashed potatoes.
Butter 8-inch square pan.
In medium saucepan, combine butter, evaporated milk, sugar and salt.
Bring to a boil over medium heat, stirring constantly.
Boil 4 to 5 minutes, stirring constantly; remove from heat.
Stir in marshmallows, morsels, vanilla and nuts.
Stir vigorously for 1 minute or until marshmallows melt completely.
Pour into pan.
Cool and cut into squares.
Line 8-inch square baking dish with foil.
Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a rolling boil over medium heat, stirring constantly. Boil, stirring constantly for 4 to 5 minutes.
Remove from heat. Stir in marshmallows, morsels, nuts and vanilla extract.
Stir vigorously for 1 minute or until marshmallows are melted.
Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil.
Cut into pieces.
Cook potatoes for 15 to 20 minutes or until tender; drain.
Return potatoes to saucepan; add evaporated milk and butter.
Beat with hand mixer until smooth.
Season with salt and pepper.
Combine evaporated milk, sugar and salt in a saucepan over medium heat, stirring occasionally.
Bring to full boil.
Cook 4 to 5 minutes, stirring constantly.
Remove from heat.
Add remaining ingredients.
Stir until marshmallows melt and blend. Pour into 8-inch square buttered pan.
Cool.
Cut into squares.
Combine flour, sugar, baking powder and salt.
Cut in shortening until mixture resembles coarse crumbs.
Stir in oats.
Mix evaporated milk, maple syrup and egg.
Add to dry ingredients all at once; stir just until moistened.
Fill greased medium muffin cups 2/3 full.
Bake in hot oven (400F) 20 to 25 minutes.
Remove from pans immediately.
Serve warm or at room temperature.
Butter an 8-inch square pan.
In medium saucepan, combine butter, evaporated milk, sugar and salt.
Bring to a full, rolling boil, over medium heat, stirring constantly; remove from heat. Stir in marshmallows, chocolate morsels, vanilla and nuts.
Stir vigorously for 1 minute or until marshmallows melt.
Pour into pan.
Cool and cut into squares.
Butter 8-inch square pan.
In medium saucepan, combine butter, evaporated milk, sugar and salt.
Bring to a boil over medium heat, stirring constantly.
Boil 4 to 5 minutes, stirring constantly; remove from heat.
inutes; stirring occasionally. Stir together evaporated milk and cornstarch in a bowl
Line an 8 inch baking pan with foil.
Combine sugar, evaporated milk, butter and salt in a medium saucepan.
Bring to a full rolling boil over medium heat, stirring constantly.
Boil, stirring constantly for 4-5 minutes.
Remove from heat.
Stir in marshmallows, chocolate chips, nuts and vanilla extract.
Stir vigorously for 1 minute or until marshmallows are melted.
Pour into prepared pan.
Refrigerate for 2 hours or until firm.
Lift from pan and remove foil.
Cut into pieces.
Heat water in medium saucepan to boiling. Add broccoli, carrots and bell pepper. Reduce heat to low; cook 5 to 7 minutes. Drain; set aside.
Melt butter in same saucepan over medium heat; stir in flour. Gradually add evaporated milk and chicken broth. Cook, stirring constantly, until mixture comes to a boil and thickens. Stir in Parmesan cheese, provolone cheese, cayenne and black pepper until cheese is melted. Toss with pasta. Add vegetables; stir to coat. Serve immediately.
Put the Sugar and Water in a pan and bring to boil.
After the sugar has dissolved, add egg white and shell (to clarify syrup).
Simmer for half an hour for the syrup to thicken.
Strain.
Cool.
Add a few drops of the food colouring and essence to taste.
Dilute 1 part of syrup to 5 parts water (or less if to your liking).
Make sure it is slightly sweeter than your preference because you are going to add evaporated milk.
Add evaported milk to taste.
Perhaps about 2 tbsps for a glass.
Add crushed/cubed ice.
Enjoy.
in a blender, whirl condensed milk, evaporated milk, regular milk, Kahlua, and vanilla until