Looking for recipes that feature milk?!


Question: trust me I have a lot of frozen milk and am looking for recipes to get rid of it.


Answers: trust me I have a lot of frozen milk and am looking for recipes to get rid of it.

Miss Rachel's Chocolate Pudding

1 cup sugar
5 tablespoons flour
1/4 cup cocoa
2 egg yolks
1 1/2 cups milk
1 tablespoon real butter
1 teaspoon vanilla

Mix sugar, flour, and cocoa in saucepan. Beat egg yolks into milk and add gradually to flour/sugar/cocoa mixture. Bring to a slow boil stirring continuously over medium heat. When pudding thickens remove from heat and stir in butter and vanilla.
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Rice Pudding with Vanilla Bean, Orange and Rum
--Giada De Laurentiis

5 cups whole milk
2/3 cup Arborio rice or other short-grain white rice
1 vanilla bean, split lengthwise
1/2 cup sugar
2 teaspoons dark rum
1 teaspoon grated orange peel
Orange segments

Combine the milk and rice in a heavy medium saucepan. Scrape in the seeds from the vanilla bean; add the bean. Bring the milk to a boil. Reduce the heat to medium and simmer until the rice is tender, stirring frequently, about 25 minutes. Mix in the sugar, rum, and orange peel. Discard the vanilla bean. Cook until the mixture thickens, 5 to10 minutes longer.
Spoon the rice pudding into bowls. Cover and refrigerate until cold, about 5 hours. Serve with orange segments.
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Baked Rice Pudding 1

3 slightly beaten eggs
1? cups milk
? cup heavy cfeam
1? cups cooked rice
? cup sugar
? cup raisins, optional
1 tsp. vanilla
? tsp. salt
ground cinnamon and nutmeg

In bowl, combine all ingredients. Mix well. Bake in a greased 10x6x2" baking dish at 325oF for 50 minutes till knife inserted halfway between center and edge comes out clean. Serve warm or chilled. Serves 6

VANILLA SAUCE:
? cup butter
? cup brown sugar
? cup heavy cream
2 teaspoons vanilla

Combine all ingredients in saucepan, whisking, and bring to a boil. Remove from heat and serve over warm rice pudding.
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Baked Rice Pudding 2

1 cup cooked rice
2 1/2 cups milk
3 large eggs, lightly beaten
3/4 cup sugar
3/4 cup raisins
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Preheat oven to 325oF. Lightly grease a 9” square glass baking dish.
In a large bowl, stir together first 7 ingredients. Spoon into prepared baking dish. Place baking dish in a large pan; pour water into the pan to a depth of 1-inch. Bake for 1? hours, or until lightly browned and set. Combine cinnamon and nutmeg; sift over top of pudding. Cool slightly and cut into squares to serve.
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BEST EVER MAC & CHEESE

1 head of garlic, roasted
1 teaspoon olive oil
1 pound Cavatappi pasta
? pound sliced Applewood smoked bacon
1 ? cups fresh white bread crumbs (5 slices, crusts removed)
? cup grated Parmigiano Reggiano cheese
8 tablespoons butter
? cup minced shallots
? cup flour
1 quart whole milk
6 ounces Gruyere cheese, grated
8 ounces extra-sharp Cheddar cheese, grated
? teaspoon pepper
1 teaspoon salt
? teaspoon freshly grated nutmeg

Preheat oven to 350°.
To roast garlic: Slice ? inch off the top of the entire head of garlic. Drizzle with olive oil and sprinkle with salt and pepper. Wrap garlic head tightly in a square of heavy foil and roast until tender — about 45 minutes. Remove garlic pulp by squeezing garlic head. Smash cloves with a fork to form a paste.
Cook pasta according to package directions.
Cook bacon completely. Drain on paper towels. Reserve 1 tablespoon of bacon fat. Crumble bacon when cool.
To make topping: Combine breadcrumbs, crumbled bacon, Parmigiano Reggiano cheese, and 2 tablespoons of melted butter. Set aside.
Preheat oven to 375°.
Sauté shallots over low heat in reserved bacon fat for one minute. Add remaining 6 tablespoons of butter and continue to sauté shallots in butter and bacon fat until translucent.
Add flour and continue to cook for 1-2 minutes. Increase heat to medium. Stirring constantly with a whisk, add milk and roasted garlic paste.
Cook until sauce is thickened (coats the back of a spoon). Remove sauce from heat then add salt, pepper, nutmeg, Gruyere and Cheddar cheeses. Taste and adjust salt and pepper if necessary.
Stir in cooked pasta. Pour into baking dish. Sprinkle topping to cover entire top. Cover with foil and bake 15 minutes. Remove foil and continue baking until sauce is bubbly and topping is browned. Enjoy!

--Laura Macek, Emeril’s Good Morning American Mac & Cheese Competition WINNER

jello instant pudding and pie filling

I don't think a lot of recipes use that much milk...chowder maybe: http://www.recipezaar.com/290212
http://www.recipezaar.com/288682
http://www.recipezaar.com/288276
Pudding uses a bit of milk....
I cant really think of anything that uses a lot. Chowders mostly use the most of anything I can think of.

I'd make lots of pint batches of a plain white sauce, that you can take from the freezer when needed for macaroni, lasagne's, mousakka's etc

Alot of things call for milk, including scalloped potatoe, homemade ice cream, and the other ideas that people gave. If you have ALOT of frozen milk, you may want to call a food bank and see if they have a need for it. gl

You could make pudding, not the instant kind please, Chocolate is my favorite.

You can also make Corn Chowder or Cheddar Cheese Soup.

Recipes follow.

Doc

Chocolate Pudding
Larry “Doc” Hudson

3 cups Milk
1 cup Sugar
5 Tablespoons Cocoa Powder
2 Egg Yolks
1 Teaspoon Vanilla Flavoring
3 Tablespoons Flour

Beat the yolks in a pot. Add the milk and stir well. In a bowl, thoroughly mix the flour, sugar, and cocoa powder. Add to the milk and egg mixture. Cook, constantly stirring, until thick. Remove the pot from heat and add the Vanilla. Spoon into custard dishes and serve as pudding, or use to fill a graham cracker pie crust and top with whipped cream.


Cheddar Cheese Soup
Larry “Doc” Hudson


Ingredients
Onion, diced 1 small
Pimentos, Diced 2 large or 3 TBS canned
Bacon, fried crisp, drained and crumbles (Optional) 6 slices
Butter 3 TBS
All-Purpose Flour 3 TBS
Chicken Stock 1 ? cups
Cream 1 ? cups
Sharp Cheddar Cheese, grated 1 ? cups, about 4 ounces
Green Onions, thinly sliced ? cup
Salt and Black Pepper To taste
Cayenne Pepper, or Paprika, optional Dash As needed for garnish

Serve with crusty French Bread or croutons

In a saucepan, sauté onion and pimentos in butter for 5 to 7 minutes. blend in flour. Add stock and cream. Cook until thick. Add cheese and stir until melted. Add ? the green onions, crumbled bacon, salt and pepper to taste, and cayenne or paprika if desired.
Garnish with remaining green onion and cro?tons.


Corn Chowder

1. Ingredients
1. 2 tablespoons butter
2. 4 scallions, white bulbs and green tops chopped and reserved separately
3. 1 red bell pepper, chopped
4. 2 ribs celery, chopped
5. 1 pound boiling potatoes, peeled and cut into 1/2-inch dice
6. 4 cups fresh corn kernels
7. 1 bay leaf
8. 1 quart canned low-sodium chicken broth or homemade stock
9. 2 teaspoons salt
10. 2 cups milk
11. 1/4 teaspoon fresh-ground black pepper
12. sour cream, for serving (optional)

2. Cooking Directions
1. In a large saucepan, melt the butter over moderately low heat. Add the scallion bulbs, bell pepper, and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the potatoes, 2 cups of the corn, the bay leaf, broth, and salt. Bring to a boil. Reduce the heat and simmer, stirring occasionally, for 15 minutes.
2. In a blender or food processor, puree the remaining 2 cups corn with the milk. Stir the puree into the soup along with the black pepper. Simmer until the soup thickens slightly, 5 to 10 minutes. Remove the bay leaf. Stir in the scallion greens. Top each serving with a dollop of sour cream, if using.
Yield: 4 servings
.
Notes:
If you want to use frozen corn, puree two cups of it with the milk as directed above, and add the remaining two cups to the soup along with the puree. Since the corn is already cooked, it might toughen if it goes in earlier. You could add a pinch of sugar, too.

Egg custard, gelato, oyster stew, potato soup, ice milk, bread pudding.





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