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.
arlic powder, cayenne pepper (if using) evaporated milk, 3/4 cup cheddar cheese
in a blender, whirl condensed milk, evaporated milk, regular milk, Kahlua, and vanilla until
hocolate mixture.
Gradually add evaporated milk and vanilla, mixing until smooth
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.
y-13-inch baking dish. Using an electric mixer, beat the
aucepan, combine sugar, margarine and evaporated milk. Bring to a boil over
Make cake as directed in a 9 x 13-inch pan.
Let cook and cut into bite-size pieces.
Cook pudding as directed using evaporated milk (whole milk and liqueur of choice in the amounts listed). Chill until set.
Drain the liquid from the canned clams/mussels and add enough water to make 1 1/2 cup.
Place liquid in a sauce pan Add onion, S& P and potato.
Cook at medium heat until veggies are tender (about 10 minutes).
Reduce heat to low.
Add clams/mussels, evaporated milk and butter.
Heat until warmed through Do not boil.
Check seasoning and serve with oyster (or common) crackers.
eavy 4 quart saucepan (if using evaporated milk use all of it at
tir the beaten eggs and evaporated milk into the mixture, then add
wash and rinse the pre-soak rice.
heat ghee and fry pounded ingredient.
add in cinnamon stick, star anise, and cloves.
fry until frangrant.
add water (for 3 cups of rice, use 4.5 cups of water), evaporated milk and salt.
bring to boil.
pour the mixture into the rice and cook with rice cooker as you would a normal rice.
do not stir until the rice is well cooked or else you will break the rice.
Put sugar, evaporated milk, evaporated goat's milk, corn syrup and salt in
Mix sweetened condensed milk, whipped cream and evaporated milk together; set aside.
Beat until fluffy 7 egg whites and 3/4 cup sugar.
Add 7 egg yolks and beat.
Add 1 cup sugar, baking powder and cream of tartar.
Bake 20 to 25 minutes at 350\u00b0. Immediately when cake is taken from the oven, pour milk mixture slowly and lightly over cake, a little at a time, until all the milk is absorbed.
Ice with seven minute frosting and refrigerate until serving.
Bake in a 9 x 13-inch pan.
br>Combine the whole milk, condensed milk, and evaporated milk together. Pour over the