November 1, 2010 at 3:17 pm (cake, chocolate cake mix, chocolate syrup, cream cheese, eggs, evaporated milk, granulated sugar, Mexican, nondairy whipped topping, oven, semisweet chocolate, sour cream, vegetable cooking spray, vegetable oil)
Preparation: 25 minutes
Bake: 1 hour 30 minutes
Total: 4 hours 55 minutes incl. cooling
Yield: 24 servings
1/2 cup chocolate syrup
1 package (2-layer) chocolate cake mix
1 cup water
1/3 cup oil
7 eggs, divided
1/2 cup sour cream
1 can (12 oz) evaporated milk
4 squares semisweet chocolate, melted
1 package (8 oz) cream cheese, cubed, softened
1 cup sugar
1 cup whipped topping, thawed
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1. Preheat oven to 375 degrees. Spray a 12-cup Bundt pan with cooking spray; pour in chocolate syrup.
2. Beat cake mix, water, oil and 3 eggs with an electric mixer for 2 minutes or until well blended. Stir in sour cream and pour over the syrup in the cake pan.
3. Blend evaporated milk with chocolate, cream cheese, remaining eggs and sugar. Carefully spoon the mixture over the cake batter. Cover with foil sprayed with cooking spray.
4. Put the cake pan in a larger pan and level. Add enough water to larger pan so that the cake pan is immersed 2 inches.
5. Bake for 1 hour 30 minutes or until a toothpick inserted near center comes out clean. Let cool completely in pan on wire rack. Refrigerate for 2 hours. Invert cake onto a plate and take off the mold.
6. Serve with whipped topping.
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July 16, 2010 at 3:05 pm (7 ingredients or less, butter, dessert sauces, evaporated milk, granulated sugar, Quick Dishes, stovetop, vanilla)
Makes 1 1/2 cups.
1 C sugar
1/4 C water
2 t butter
2/3 C evaporated skim milk
1/2 t vanilla extract
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In small heavy saucepan, bring sugar and water to a boil. Cook over medium-high heat, without stirring, until syrup turns amber, 5 to 10 minutes.
Remove from heat and let cool slightly. Using wooden spoon, stir in butter until melted and smooth. Gradually stir in milk and vanilla. Return to heat and stir until well blended.
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June 17, 2010 at 10:30 am (all-purpose flour, baking powder, eggs, evaporated milk, granulated sugar, leche media crema, light corn syrup, Mexican, milk, oven, rum, stovetop, sweetened condensed milk)
de mi amiga, Belen.
8 personas.
2 tazas de harina
1 taza de azucar
6 huevos
1 cucharada de vainilla
4 cucharadas de polvo para hornear
1/2 taza de leche
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3 yemas
1 taza de leche condenzada
1 taza de leche evaporada
1 taza de leche media crema
1 copa chica de ron
Merengue para el pastel:
3 claras
1/2 taza de azucar
1/2 botella de miel de mais
1/4 taza de agua
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Batir las claras de los huevos a punto de turon.
Agregar las 6 yemas, el azucar, la leche, la harina. Sernida con el polvo par hornear y la vainilla.
Engrasa el molde. Vacia la mezcla picarlo con el tenedor y agregar la siguiente mezcla.
Batir 3 yemas y mesclar una lata de leche condenzada, evaporada y media crema y una copa chica de ron. Refrigera.
Merengue:
Se vatan las claras de huevo a punto le turon. Hervir media taza de azucar con un cuarto de taza calientede agua a punto de miel añadirlo caliente a las claras seguir batíendo agregar media botella de miel de mais asta que el betur tome consisencia.
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April 23, 2009 at 8:59 pm (7 ingredients or less, Aldi ingredients, cajeta, canned guava shells, coconut milk, cream cheese, Desserts, eggs, evaporated milk, granulated sugar, guava paste, limes, oranges, oven, rum, salt, semisweet chocolate, stovetop, vanilla)
Prep Time:20 min
Total Time:4 hr 20 min
Makes:8 servings
2 cups sugar, divided
12 oz evaporated milk
8 oz cream cheese, cubed, softened
5 eggs
1 tsp. vanilla
Dash of salt
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Heat oven to 350°F.
Cook 1 cup sugar in small heavy saucepan on medium heat until sugar is melted and deep golden brown, stirring constantly. Pour into 9-inch round pan; tilt pan to evenly cover bottom with syrup.
Blend milk and cream cheese in blender until smooth. Add remaining sugar, eggs, vanilla and salt; blend just until smooth. Pour over syrup in pan. Place filled pan in larger pan; add enough hot water to larger pan to come halfway up side of smaller pan.
Bake 50 min. to 1 hour or until knife inserted near center comes out clean. Cool slightly. Carefully remove flan from water. Cool completely on wire rack. Refrigerate several hours or until chilled. Unmold onto plate just before serving.
How To Unmold Flan: Bake and refrigerate flan as directed. Run metal knife around edge of flan. Invert onto plate; shake gently to loosen. Gently twist to remove pan. To soften any remaining caramel in pan, dip bottom of pan in hot water; spoon caramel over flan.
Variations: Prepare as directed. Choose one of the following options:
Guava: Add 1/2 cup guava paste, cut into pieces, or 1/2 cup canned guava shells in heavy syrup to cream cheese batter before pouring into prepared pan.
Lime: Add zest from 1 lime to boiling sugar mixture; remove from syrup before sugar caramelizes. Pour into prepared pan as directed.
Cajeta: Add 1/4 cup cajeta (Mexican goat milk caramel) to cream cheese batter before pouring into prepared pan.
Chocolate-Orange: Add 2 squares semi-sweet chocolate, melted and cooled, and 1 Tbsp. orange zest to cream cheese batter before pouring into prepared pan.
Coconut: Omit vanilla and add 1/4 cup coconut or 1/2 cup coconut milk and 1 Tbsp. rum to cream cheese batter before pouring into prepared pan.
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April 15, 2008 at 5:19 pm (basmati rice, evaporated milk, granulated sugar, long-grain white rice, oranges, pistachios, pomegranate seeds, puddings, stovetop, sweetened condensed milk, vanilla bean)
Using condensed milk gives this pudding a creamy consistency.
Serves 6 to 8
Prep time: 40 minutes
Cook time: 20 to 25 minutes
3/4 cup basmati rice or any long-grain white rice
3 large navel oranges
1/2 vanilla bean, split in half lengthwise
4 cups fat-free evaporated milk
1/4 cup sweetened condensed milk
4 tablespoons sugar
2 tablespoons chopped pistachios (optional, for garnish)
2 tablespoons pomegranate seeds (optional, for garnish)
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In a heavy 2-quart saucepan, boil 2 cups of water. Add the rice, cover, and reduce heat to a simmer. Cook for about 20 minutes until the rice is tender and most of the water has been absorbed.
Meanwhile, finely grate 1 teaspoon of zest from one of the oranges and juice it; reserve the juice. With a sharp knife, peel the remaining 2 oranges, removing the pith. Cut sections between the membranes. Set aside.
When the rice is tender, add 1/2 cup of the orange juice, orange zest, vanilla bean, evaporated milk, condensed milk and sugar. Cook over medium heat, uncovered, stirring frequently until it has a creamy consistency, 20 to 25 minutes. Remove the vanilla bean and divide the rice mixture among bowls to serve warm, or cover and refrigerate to serve chilled. At serving time, garnish each portion with a few orange sections, pistachios and pomegranate seeds, if desired.
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March 18, 2008 at 1:16 pm (7 ingredients or less, all-purpose flour, butter, chicken broth, cubed cooked chicken, evaporated milk, frozen mixed vegetables, onion salt, soup, stovetop)
Cream of Chicken and Vegetable Soup
Makes 6 servings.
1/4 cup butter
1/4 cup all-purpose flour
12 oz evaporated milk
16 oz frozen mixed vegetables, prepared according to package directions
2 (about 8 oz total) boneless, skinless chicken breast halves, cooked and cubed
14.5 oz chicken broth
1/4 teaspoon onion salt
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Melt butter in medium saucepan over medium heat. Stir in flour. Gradually stir in milk. Cook, stirring constantly, until mixture comes to a boil. Add vegetables, chicken, chicken broth and onion salt. Heat through and serve.
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March 18, 2008 at 1:11 pm (Aldi ingredients, cinnamon, cinnamon stick, eggs, evaporated milk, medium-grain white rice, puddings, raisins, salt, short-grain white rice, stovetop, sweetened condensed milk, vanilla)
Rice Pudding
Makes 6 servings.
2 cups water
1 cup medium or short grain white rice
1 cinnamon stick, broken into pieces
12 oz evaporated milk
14 oz sweetened condensed milk
1/2 cup raisins
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 large eggs, slightly beaten
Ground cinnamon
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Place water, rice and cinnamon pieces in small saucepan; bring to a boil. Reduce heat to low; cover. Cook 12 to 15 minutes or until liquid is absorbed. Remove cinnamon pieces. Stir in milks, raisins, vanilla and salt; bring to a boil. Stir a small portion of rice mixture into eggs. Add egg mixture to rice mixture; mix well with wire whisk. Bring to a boil. Cook, stirring constantly, 2 minutes. Serve warm or chilled. Sprinkle with cinnamon before serving.
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March 16, 2008 at 4:10 pm (7 ingredients or less, butter, evaporated milk, frozen baby lima beans, frozen corn, granulated sugar, onion, salt, Side dish, stovetop)
Serves 3 or 4.
10-oz frozen baby lima beans
16-oz frozen corn
1 small onion, halved and very thinly sliced (about 1/3 cup)
1 C milk
1 T butter
1 t sugar
Salt to taste
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1. In a small saucepan, combine the limas, corn, onion, milk, butter and sugar. Bring to a boil, reduce heatcover and let simmer about 20 minutes, until limas are very tender and milk has reduce to a few tablespoons.
2. Increase heat and, stirring constantly, cook the milk down so that it is just a creamy glaze over the vegetables. Season with salt.
3.Serve hot.
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