evaporatedmilk   23

One-Pot Creamy Mushroom Chicken Pasta (Lightened Up) - Cafe Delites
4 chicken thigh fillets , no skin or bone, trimmed of fat
1 teaspoon dried basil
Salt and pepper to season
1 tablespoon olive oil , divided
1 medium yellow onion , chopped
4 cloves garlic , minced (or 1 tablespoon minced garlic)
1/3 cup dry white wine
8- ounces | 250-grams brown or cremini mushrooms , sliced
1- quart | 1-litre chicken broth (or stock)
1 (12-fl/oz | 375-ml) can evaporated milk*
1/3 cup milk (I use 2%)
Extra salt and pepper , to taste
10- ounces | 300-grams uncooked penne pasta (just over 4 cups)
1 cup fresh grated parmesan cheese
A handful of fresh parsley , chopped
food  chicken  mushrooms  onion  white_wine  milk  evaporatedmilk  pasta  parmesan 
may 2018 by yarngeek
3-Ingredient Stovetop Macaroni and Cheese Recipe | Serious Eats
The recipe suggests using "just enough water to cover", but I've found the pasta is still undercooked by the time it's been evaporated. Add 1-2 cups of extra water. I also prefer 50/50 blend of Cheddar and Monterey Jack to Cheddar alone.
macaroni  cheese  evaporatedmilk  madethis:excellent  cheddar  montereyjack 
january 2017 by danengler
The Art of Greek Frappé | Tholos Santorini
There are a few variations on the order of things. We find the best way is this: Get a tall glass (a short one won’t do) and a teaspoon. Place 1 to 2 teaspoons of instant coffee and the same for sugar (how much depends on how you like your coffee). Pour a shot of room temperature water onto the mixture. Then whiz it up to a nice thick creamy texture. Get ice cold water and fill up the glass almost to the top. Add some evaporated milk. And there you have it – your own homemade Greek Frappé!
food  coffee  evaporatedmilk 
september 2014 by yarngeek

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