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crockpot dulce de leche | crockpot caramel
After reading about how to make caramel from condensed milk or dulce de leche (cook the unopened tin for 2 to 3 hours in a pan with water), I googled the web to find a crockpot variety. I like to cook these slow cooked things in crockpots because they cook without you thinking about it. There is no danger whatsoever this will burn! Never! I found a recipe for crockpot caramel, but that one was 'hearsay'. So I tried it out yesterday: crockpot caramel (dulce de leche): 1. Take 1 tin of condensed milk (Friesche Vlag, Eagle brand, whatever). Don't open it. Leave it like it is. 2. Put in crockpot and cover with water. 3. Set on low and cook for 8 hours. 4. Let cool. 5. open tin and use as desired! (or stock in cupboard for later use) When you open it, it has caramelized to a nutty brown, rich, creamy caramel! It is the stuff you usually find in a Mars bar or Snickers bar! Yum!Rice Pudding
(Delia Smith) Ingredients : 6floz (175ml) pudding rice 14 1/2oz (410g) evaporated milk (large can) 1 pint (570ml) whole milk 1 1/2oz (40g) golden caster sugar 1 whole nutmeg 1oz (25g) butter Round ovenproof dish - diameter 9 inches (23cm) - depth 2 inches (5cm), lightly buttered Preheat oven to Gas 2 / 300F / 150C. Mix the evap and whole milk together in a jug. Place the rice and sugar in the dish, pour in the liquid and give it a good stir. Grate the nutmeg all over the surface (it may seem like a lot but it needs it), then finally dot the butter over the top in little flecks. Next, pop the dish into the oven on the centre shelf for 30 minutes. Slide the shelf out and give everything a good stir. Repeat the stirring after another 30 minutes then pop the dish back in the oven to cook for another hour, this time without stirring. Should come out lovely and delicious!
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