† Requires Javascript
Copyright © 1997-2009 Demand Media. All rights reserved.
|
| Member | Message |
|---|---|
 |
Posted: Mar/25/2009 8:53 AM PST
Hello to all I found a can of sweetened condensed milk in my pantry and now I want to make something with it but do not know what I want? I do not want cookies my hubby is not to crazy about cookies so does anyone have any ideas out there?Thank you |
 |
Posted: Mar/25/2009 12:42 PM PST
Quick Homemade Mustard 1 can sweetened condensed milk -- (300 ml) 2 teaspoons turmeric 1/4 cup dry mustard 1/3 cup vinegar Beat and refrigerate |
|
|
Posted: Mar/25/2009 12:45 PM PST
Rice Pudding in a Rice Cooker 2 cups arborio rice -- or short-grain rice 2 cups cold water 1 teaspoon salt 1/2 cup evaporated milk 1/2 cup coconut milk 1 cup sweetened condensed milk -- Eagle Brand 1 cinnamon stick 1 tablespoon lemon zest -- one large piece of lemon peel 1/2 teaspoon nutmeg 3 tablespoons ground cinnamon -- to garnish Measure your short grain rice with the measuring cup you got with your rice cooker. This measuring cup is usually 6 ounces or close to 3/4 of a cup of rice. For this recipe you need to start with two of those measures. Measure first the rice then rinse rice in cold water, and place rice, water and salt into rice cooker and click to on. Cook until it clicks automatically to warm. Meanwhile whisk evaporated milk, coconut milk, sweetened condensed milk cinnamon stick, lemon zest( a large thin slice of zest, not grated) and nutmeg together. When rice has been cooked and the setting has switched to warm, Disconnect the cord from outlet, stir once and let cool for 15 minutes. Add the whisked milks into the rice, close lid and set the cooker to WARM setting. Check about 30 minutes later and see if it is at the consistency you like. Discard the cinnamon stick and the lemon zest. Place into individual dishes and garnish with ground cinnamon and cream if desired. Source: "from Wolfgang Puck" |
 |
Posted: Mar/25/2009 6:35 PM PST
The above recipe sounds excellent. You could also make a fantastic vanilla pudding. I cannot remember the exact recipe, but try a search for vanilla pudding, vanilla custard, and/or "natilla". The one I've made came out of a cuban cookbook that I can't find right now.  It was very similar to the above recipe, except you used about 8 egg yolks instead of rice.
|
|
|
Posted: Mar/28/2009 12:59 PM PST
They both sound good got any more recipes? thanks girls for answering my post |
 |
Posted: Mar/28/2009 9:19 PM PST
I used to make this where I worked all the time. Easy and Yummmmy!! Lemon or Lime ice box pie 1 small can sweetened condensed milk 1/2 cup fresh squeezed lemon or lime juice - bottled stuff tastes YUK zest of one lemon or 2 limes, finely minced 1 small tub Cool Whip 1 graham cracker crust Mix everything together until smooth and pour into pie crust. Refrigerate until set about 1 hour. |
|
|
Posted: Mar/28/2009 9:28 PM PST
Quote: Originally posted by ladystressout thanks girls for answering my postEven though I am not one of the 'girls'  , here's another recipe:Magic Mayonnaise 1 can sweetened condensed milk 1/2 cup vinegar 1/2 cup vegetable oil 1 teaspoon dry mustard 1 teaspoon salt 1 pinch cayenne pepper 1 egg In small mixer bowl, combine all ingredients; beat. until mixture thickens, about 2 minutes. Chill to blend flavors. Store leftovers in a clean jar. Serves: 10 Source: "http://www.recipezaar.com/30583" EDIT by Poe'- When using uncooked egg you can use pastuerized eggs or egg substitute for food safety reasons. |
 |
Posted: Mar/29/2009 4:30 AM PST
Creamy Strawberry Dessert SERVINGS: 15 CATEGORY: Dessert METHOD: TIME: Prep: 25 min. + chilling Ingredients: * 1-1/2 cups crushed vanilla wafers (about 45 wafers) * 1/2 cup sugar * 1/2 cup packed brown sugar * 1/2 cup butter, melted * 2 packages (3 ounces each) strawberry gelatin * 1 cup boiling water * 1 package (16 ounces) frozen sweetened sliced strawberries, thawed * 1 can (14 ounces) sweetened condensed milk * 1 carton (12 ounces) frozen whipped topping, thawed Directions: In a large bowl, combine the wafer crumbs, sugars and butter; press into an ungreased 13-in. x 9-in. dish. Cover and refrigerate for 30 minutes. Sprinkle gelatin over boiling water. Remove from the heat; stir until gelatin is completely dissolved, about 5 minutes. Transfer to a large bowl; stir in strawberries and milk. Refrigerate for 30 minutes or until partially set. Fold whipped topping into strawberry mixture. Spread over prepared crust. Refrigerate for 2 hours or until set. Cut into squares. Yield: 15 servings. Found this online, it is very good! |
 |
Posted: Mar/29/2009 4:58 AM PST
I have a fast and easy fudge recipe you will love. Also....type in sweetened condensed milk recipes on google and you will tons of recipes! Easy Fudge 1 12oz bag semi sweet chocolate chips 1 cup sweetened condensed milk 2 tbls butter 1 tsp vanilla dash salt 1 cup chopped walnuts Melt chips in microwave. Add rest of ingredients and stir well. Pour into a buttered 8X8 pan. Let sit a few hours to firm up. Store loosely covered....the drier it gets the better it tastes!! |
|
|
Posted: Mar/29/2009 6:02 AM PST
I'm not female either, but no offense taken. I found the cookbook! If anyone wants any Cuban recipes, just give me the name of the dish and I will look it up and post it for you. Vanilla pudding(Natilla) 1 liter of milk 1 Cinnamon Stick 1/4 teaspoon of salt 1 large piece of Lime peel 4 teaspoons of cornstarch 1/4 cup of water 1 1/2 cup of sugar - You could substitute one cup or all of it with a can of sweetened condensed milk. 8 egg yolks 1 teasponn of vanilla extra First heat the milk with the cinnamon stick, salt, and lime peel over medium-high heat until it barely comes to a boil. Remove from heat. Next whisk the eggs, sugar, and cornstarch(dissolved in the 1/4 cup of water first) until togetheroughly combined. Remove the cinnamon stick and lime peel from the hot milk. Pour about 1/3 of the milk into the egg mixture one large spoonful at a time while whisking the eggs. Be careful not to go too quickly or you'll end up with scrambled eggs in milk. Once the eggs are "tempered", add the egg mixture into the pot with remaining milk slowly while whisking. Cook over medium heat while stirring constantly. The stirring is tiresome, but necessary. Once mixture is thick enough to completely coat the back of a spoon, remove from heat and mix in the vanilla extract. Let it cool, and then pour into individual mugs and put in the refridgerator overnight. The next day, sprinkle some cinnamon powder over each mug before consuming. You can put the pudding into one large container, I just like the convenience of individual servings. 
|
† Requires Javascript
Copyright © 1997-2009 Demand Media. All rights reserved.
