he cajeta, combine the milk (water if using evaporated milk), sugar and corn syrup
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.
he flour mixture, then the milk and finally the remaining flour
ugar with one (1) can evaporated milk.
Boil 7 to 8
nd add the flour and milk, alternating between the two. Start
ust add a bit of evaporated milk.
My problem was always
br>In a large bowl using a mixer cream the butter
arlic powder, cayenne pepper (if using) evaporated milk, 3/4 cup cheddar cheese
I have given out this recipe to some friends and family
in a blender, whirl condensed milk, evaporated milk, regular milk, Kahlua, and vanilla until
Put evaporated milk in freezer overnight or for several hours. Make jello, using pineapple juice with water equal to 2 cups. Chill until firm.
Make whipped cream using evaporated milk, lemon juice, drained pineapple and sugar.
When jello is firm, fold in cream mixture.
Crush vanilla wafers and cover bottom of large cake pan.
Pour mixture over crumbs.
Garnish with a few crumbs.
Whip evaporated milk until thick (before using evaporated milk be sure it is real cold).
Beat egg whites until foamy.
Gradually add sugar to egg whites, beating until stiff.
Add lemon juice, then strawberries.
Beat at high speed with mixer until thick. Fold in evaporated milk.
Put in glass cups and freeze.
Ready to eat any time.
aramels and 1/3 cup evaporated milk on low heat, stirring until
Combine water and flour in a jar and shake until mixed well. In 5-quart slow cooker, combine all ingredients, except sour cream, cheese and evaporated milk.
Cook on low for 8 to 10 hours.
During last hour of cooking, add evaporated milk, sour cream and cheese.
When final ingredients are melted, it's ready to eat.
Makes 10 to 12 servings.
y-13-inch baking dish. Using an electric mixer, beat the
Peel eggplant.
Soak it in salted water in refrigerator for 30 minutes.
Soak dry bread crumbs in evaporated milk plus whole milk.
Pour evaporated milk, canned cream, and sweetened condensed milk into a blender; tear bread into pieces and add to blender. Add cardamom and almonds; blend until liquified, 3 to 4 minutes. Pour into a 9x13-inch glass dish and freeze 8 hours or overnight before cutting into squares and serving.