174 evaporated vinegar Recipes

shortening, butter, softened, white sugar, eggs, mashed bananas, evaporated milk, vanilla extract, distilled white vinegar, all-purpose flour, baking soda, salt, chopped walnuts, sugar, butter, softened, evaporated milk, vanilla extract

carnation evaporated milk (2%), vinegar, butter, room temperature, sugar, eggs, vanilla, all-purpose flour, baking powder, baking soda, butter, room temperature, cream cheese, room temperature, icing sugar, carnation evaporated milk (2%), vanilla

flour, sugar (evaporated cane juice or raw cane works), cocoa, salt, baking soda, coconut oil, melted (or other vegetable oil), warm water, vinegar, vanilla extract, heavy whipping cream, powdered sugar, vanilla

ground beef, bread crumbs, cayenne pepper (optional), paprika, onion powder, garlic powder, ground black pepper, salt, nonfat evaporated milk, sugar, vinegar, pita bread rounds, tomatoes, chopped, onion, chopped

ground smoked ham, prepared mustard, chopped onion, chopped parsley, quick-cooking oats, evaporated milk or 3/4 cup half-and-half, egg, beaten, light brown sugar, vinegar

butter, white sugar, vanilla extract, eggs, cornmeal, evaporated milk, distilled white vinegar, unbaked pie shell

butter, white sugar, vanilla extract, eggs, cornmeal, evaporated milk, distilled white vinegar, unbaked pie crust

ground ham, ground pork, eggs, dried bread crumbs, evaporated milk, salt, ground black pepper, brown sugar, mustard powder, cider vinegar

all-purpose flour, semolina or pasta flour, sugar, salt, butter, chilled and cut into small pieces, vegetable shortening, ice water, cider vinegar, uncooked large shrimp, peeled, deveined, and chopped, fat-free cream cheese, softened, egg substitute, divided, all-purpose flour, evaporated fat-free milk, shredded havarti or fontina cheese, chopped fresh dill, salt

brown sugar, egg, white vinegar, cornstarch, evaporated milk, bananas, sliced, spanish peanut

unsalted butter (1 stick), sugar, eggs, vanilla, cake flour or 2 cups all-purpose flour, salt, buttermilk, baking soda, vinegar, butter (1 stick), light brown sugar, salt, evaporated milk, baking powder, vanilla

canned evaporated milk, sugar, white vinegar, garlic powder

salt, ground oregano, all-purpose flour, ground black pepper, garlic powder, onion powder, cayenne pepper, ground beef, evaporated milk, white sugar, garlic powder, white vinegar , or as needed

sugar, egg, soft butter, smooth apricot jam, cake flour, bicarbonate of soda, salt, milk, vinegar, vanilla essence, cream or 250 ml evaporated milk, unsalted butter, sugar, water

ground beef, breadcrumbs (or crushed pretzels in a pinch), evaporated milk, salt (omit if using pretzels), black pepper, chopped onion, chopped green pepper, vinegar, worcestershire sauce, sugar, ketchup, water

green leaf lettuce (or an equal amount of garden lettuce if you should be so lucky!), green onion, tops only, sliced small, bacon, diced , fried crisp, and drained, cream or 1 cup evaporated milk, cider vinegar, salt, sugar

cooked spinach, patted dry, chopped, carnation evaporated milk (regular, 2% or fat-free), vinegar, all-purpose flour, baking powder, baking soda, salt, all-vegetable shortening, cold, cut in pieces, feta cheese, crumbled, fresh dill, chopped, carnation evaporated milk, kosher salt or coarse salt

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional