il the pan of rice cooker.
Pour cake batter in
Chop vegetables and fry in butter& olive oil until crisp tender.
Add chicken broth and cook covered to desired tenderness.
Add creamed corn& evaporated milk.
Add seasonings.
In blender, thoroughly blend all ingredients.
Store in the refrigerator in a covered container for up to 1 week.
Use instead of canned sweetened condensed milk in cooked recipes.
Will take the place of Eagle Brand milk.
In blender, mix the condensed milk and milk.
Add eggs and mix well.
Make a sauce with the sugar and water.
Add the water to the sugar in a saucepan until melted and brown.
Put sauce in a tube pan or Bundt cake pan.
Pour in the milk/egg mixture.
Cook in a hot oven at 425\u00b0 for 40 minutes over a pan of water.
Remove from the pan only when completely cooled.
It's good to put into the refrigerator first.
nto 1/2 cup cold milk, stir and let stand for
old the corn and milk.
Pour the milk over the corn
aucepan whisk together the coconut milk, milk, and egg. Heat through until
skin and all. Sometimes ginger can be a bit hairy and
Scald milk in 1-quart saucepan.
Remove from heat, stir in meal, sugar and salt.
Bring to boil, then simmer for 5 minutes, stirring constantly.
Remove from heat and stir in corn. Gradually add eggs and stir vigorously.
Add other ingredients. Put in 2 1/2-quart greased baking dish and bake at 330\u00b0 for 45 to 50 minutes or until done.
Preheat oven to 350\u00b0.
Baking time varies according to size of cake pan used.
Place egg whites in a deep bowl and beat until stiff but not dry.
In a large bowl beat egg yolks until thick and lemon colored.
Slowly add sifted sugar and mix thoroughly.
In a separate bowl, sift flour and sift it again with baking powder and salt.
Add dry ingredients to egg yolks.
Fold in egg whites and mix again.
Scald butter with milk and add slowly to mixture, beating well after each addition until all ingredients are mixed together.
Separate sliced bananas into two bowls.
Make sure to shake the coconut milk can before opening.
Pour coconut milk over the fruit.
Drizzle with half the maple syrup or honey onto each serving.
Chill if wished.
Enjoy!
Cooking and baking with sweetened condensed milk can be expensive, why not make your own.
Saute peppers in oil; add garlic when peppers are almost done. Do not burn.
Melt butter, medium-low.
Add flour to form paste. Add broth and combine thoroughly.
Add soy milk, cheese and pepper. Cook until thickened; stir constantly.
In prepared slow cooker greased stoneware, mix together sugar,
onger pink. Transfer to slow cooker stoneware. Drain off liquid in
he bottom of your pressure cooker and then place a vegetable
and onions to the slow cooker.
In a medium bowl
In a 3 1/2 to 4 quart slow cooker combine potatoes, water, onion, bouillon granules, and pepper. Cover; cook on LOW-HEAT setting for 8 to 9 hours or on HIGH-HEAT setting for 4 to 4 1/2 hours.
Stir cheese and milk into mixture in cooker. Cover; cook on low-heat setting for 1 hour more or on high-heat setting for 30 minutes more. Mash potatoes slightly, if desired.
6 servings.
BHG Slow Cooker Recipes.
our cans of sweetened condensed milk. Make sure the cans are
Spray 4 quart slow cooker with cooking spray.
Place cooked macaroni in slow cooker and add butter. Stir until butter is melted.
Ad evaporated and whole milk, parmesan, romano, cheddar cheeses, nutmeg, and salt and pepper. Stir well.
Cover and cook on low for 3 hours. Stir well and sprinkle with parmesan. Serve hot.