194970 mexican rice sweetened condensed milk Recipes

butter,softened, sweetened condensed milk, plain flour, baking powder, egg,for brushing, almonds/peanuts/walnuts (chopped),desicated coconut,chocolate/muti-color sprinkles

low-fat milk, divided, water, loose chai tea (about 4 teabags), salt, uncooked jasmine rice, sweetened condensed milk, diced mixed dried fruit, egg yolks, butter, fat-free cool whip, chopped pistachios, grated orange rind

low-fat milk, divided, water, loose chai tea (about 4 tea bags), salt, uncooked jasmine rice, sweetened condensed milk, diced dried mixed fruit, egg yolks, butter, frozen fat-free whipped topping, thawed, chopped pistachios, grated orange rind

water, jasmine or other white rice, sweetened condensed milk, vanilla, cardamom, mace blades (or 1/4 - 1/2 tsp ground mace), cinnamon stick, salt, to taste (i used 1/4 tsp)

water, sweetened condensed milk, salt, butter, bread flour, yeast

milk, powdered french vanilla-flavored coffee creamer, white sugar, clean fresh snow , or as needed

condensed milk, vinegar (we normally use malt ), salt, dry mustard (i normally use coleman s but any similar brand will do)

unsweetened chocolate (bakers chocolate), sweetened condensed milk, water (for a grownup frosting, i recommend adding alcohol instead of -- grand marnier, irish cream, k), vanilla

sweetened condensed milk, vanilla extract, kahlua, chocolate syrup, whipping cream , whipped (do not use non-dairy whipped topping), cinnamon

cocoa, cornstarch, unsweetened chocolate, in small pieces, sweetened condensed milk, water (you can also use almond milk or coconut milk to add additional flavor), vanilla (you can also use almond extract)

butter, sugar, light corn syrup, sweetened condensed milk, vanilla, toasted coconut, milk chocolate chips

mexican rice, onion, grain rice, lard or chicken fat, chicken broth, tomato juice, diced tomatoes, chopped parsley, minced garlic, ground cumin, salt, white pepper, saute onion and rice in lard until browned, 6 to 10 minutes, stirring constantly. turn into baking dish., in large saucepan , combine broth, tomato juice, tomatoes, parsley, garlic, cumin and salt and pepper. bring to boil. add broth to rice. cover and bake at 350 degrees f for 20 to 30 minutes or until rice is fluffy. use fork to fluff rice. serve.

mexican rice (we tested with vigo), shredded monterey jack cheese, divided, sliced green onions, sour cream, salt, ground red pepper, smoked or sweet paprika

mexican rice (we tested with vigo), shredded monterey jack cheese, divided, sliced green onions, sour cream, salt, ground red pepper, smoked or sweet paprika

granulated sugar, water, evaporated milk (carnation), sweetened condensed milk (carnation), cream cheese, softened, butter, softened, unsweetened mexican chocolate, chopped, eggs, mexican vanilla

sweetened condensed milk, butter, softened, eggs, lime , zest of, only, finely shredded, flour, evaporated milk, eggnog (mexican rompope), butter, softened, eggnog (mexican rompope), fresh strawberries