Tag Archives: milk

Fish and Seafood

Chupe de Camarones

Chilean shrimp stew

1-1/2 lbs jumbo shrimp in shells
1/4 cup olive oil
1 cup chopped onion
1 lb. whitefish heads and trimmings
2 cloves garlic, minced
1 large tomato, chopped
1 tsp. chopped chiles
1/2 tsp oregano
2 tsp salt
1/4 tsp pepper
2 quarts water
2 large potatoes, cubed
2 potatoes, halved lengthwise
1 lb. green peas
1/2 cup long grain rice
2 ears of corn, cut in thirds
3 eggs
1 cup milk
2 tbsp chopped parsley

Clean the shrimp, saving shells. In a casserole, heat the oil. Add onion, shrimp shells, fish trimmings, and garlic. Cook, stirring, for 6 minutes.

Stir in tomato, chile, oregano, salt and pepper. Cook 3 minutes. Add water and diced potatoes. Cover and simmer 30 minutes, or until potatoes are tender. Pour into a sieve over a bowl and force through with a spoon. Discard the pulp. Return puree to casserole, bring to a boil and add potato halves and rice. Simmer for 25 minutes.

Add peas and corn. Simmer, covered, for 5 minutes. Drop in shrimp and cook 5 minutes. Meanwhile, beat eggs. Pour eggs slowly into the stew. Add milk and simmer to heat through. Season and sprinkle with parsley.

Desserts and Sweets

Flan

A Mexican-style milk and egg custard with caramelized sugar similar to Creme Caramel.

  • 2-1/4 cups milk
  • 2 eggs
  • 1 cup sugar
  • 4 egg yolks
  • 1/2 t vanilla
  • pinch of salt

Combine milk, 1/2 cup sugar and vanilla. Bring to boil and cool 20 minutes.

Place remaining sugar in small pan. Over low heat, leave without stirring until sugar browns, then stir with a wooden spoon until melted and caramel colored. Pour quickly into a 1-quart ceramic mold and swirl to cover bottom.

Beat together the eggs, yolks and salt; beat in milk. Strain to remove foam.

Pour into mold. Tie buttered waxed paper and foil on top. Cover with lid. Pour boiling water in a steamer pan to just below rack. Cover steamer. Cook 1-1/4 hours.

Cool completely. Invert to serve so caramel is on top.

Vegetables and Salads

Scalloped Potatoes

Potatoes, layered with onions and milk, baked tender and crusty…

  • 4 cups potatoes, peeled and sliced
  • 2 cups onion, chopped or sliced
  • Salt, pepper, thyme, and paprika
  • Flour
  • Butter
  • 1-1/2 cups milk
  • 2 cups buttered bread crumbs

Grease a 2 quart casserole and place in a layer of sliced potatoes. Top with a layer of chopped onion. Season layer and sprinkle with a little flour and dot with a little butter. Repeat layers, ending with a layer of potatoes. Scald the milk and pour into casserole. Top with buttered bread crumbs. Bake, covered, for 50 minutes at 350F, then uncover and continue baking for another 20 minutes until golden.

Desserts and Sweets

Old Fashioned Rice Pudding

This is not a quick, stove-top rice pudding. This is the real thing: the hours of slow cooking turn the rice into a delicious vanilla-flavored cream with crusty edges.

  • 4 cups milk
  • 2/3 cups sugar
  • 1/2 cup uncooked rice
  • 1/2 t salt
  • 1 t vanilla
  • 1/2 cup raisins

In oven-proof dish, mix the milk, sugar. rice, salt and vanilla. Bake, uncovered, for 3 hours at 300F, stirring three times during the first hour. After the first hour, stir in raisins and continue baking until done.

Easy vegan: Substitute almond milk for the regular milk and use raw sugar.

Breads and Pancakes

Mom’s Banana Bread

A simple recipe that was always a favorite. It takes easily to conversion to a vegan version and is also delicious with a few chopped walnuts and/or raisins added.

  • 1 cup sugar
  • 1 tsp baking soda
  • 1/2 cup butter
  • 2 cups flour
  • 2 eggs
  • 3 ripe bananas
  • 1/4 cup milk, soured with 1 tsp vinegar

Cream sugar and butter. Add eggs and stir till smooth. Add flour and baking soda. Mash bananas and add, alternating with milk. Bake 1 hour at 350 F.

Vegan substitutions:

Use 1/3 cup coconut oil instead of the butter, almond milk instead of regular milk, and replace the eggs with 1 T finely ground flax seed and 3 T of water per egg (soak the flax seed in water for a few minutes until thickened before adding to the recipe).

Desserts and Sweets

Nanaimo Bars

Nanaimo is a city on Vancouver Island, B.C., Canada. It touts itself as the city so beautiful that it’s all right to stare.

The Nanaimo bar, said to be the product of local culinary ingenuity, is a no-bake chocolate-based bar that bridges the gap between a cookie and candy. Nanaimo bars are a typically Canadian dessert and incredibly decadent.  You can read about the possible origin of Nanaimo bars at Wikipedia: Nanaimo Bar.

  • 3/4 cups butter
  • 10 T cocoa
  • 2 cups coconut, unsweetened
  • 1/2 to 1 cup walnuts, chopped
  • 10 T sugar
  • 4 cups graham cracker crumbs
  • 2 eggs
  • 1 t vanilla

For custard layer:

  • 5 T butter
  • 1/4 cup milk
  • 1 pkg. instant vanilla custard or pudding powder
  • 2 cups icing sugar

For chocolate topping

  • 5 squares semi-sweet chocolate

Melt butter and add cocoa powder. Beat eggs with sugar, add cocoa butter mix, vanilla, coconut, walnuts, and cracker crumbs. Press into bottom of greased pans.

Mix vanilla custard powder with 1/4 cup milk, 2 cups icing sugar, and 5 T butter to make a pasty thick custard. Spread on top of graham cracker base.

Melt semi-sweet chocolate squares and spread evenly on top.

Servings:  two 8×8″ pans

For vegans, here’s a vegan version of the Nanaimo bar:  http://about.spud.com/blog-nanaimo-bars/

Nanaimo, B.C., Canada: Nanaimo Bars
Nanaimo, B.C., Canada
Vegetables and Salads

Dilled Mashed Potatoes

Dill is an herb of the celery family and is best known as a flavoring for pickles and many typical Central and Eastern European dishes.

A bit of fresh chopped dill weed in mashed potatoes gives a savory boost to this old favorite.

Ingredients for Dilled Mashed Potatoes

  • 8 large potatoes
  • 1/4 cup milk
  • 1/4 cup sour cream
  • 1 T butter
  • 2 tsp fresh chopped dill
  • 1 tsp salt
  • 1/8 tsp black pepper

Boil potatoes and mash with rest of ingredients. For thinner mashed potatoes, add more milk.


Beverages

Eggnog

Always wonderful at Christmas in the north. When we moved to Mexico we were surprised to find how similar the traditional Mexican  Rompope is to our northern eggnog.

Ingredients for Eggnog

  • 3 egg yolks
  • 1/2 cup sugar
  • 2 cups heated milk
  • 1 cup heavy cream
  • 3 egg whites
  • 1/4 tsp nutmeg
  • 1/8 tsp cinnamon
  • rum or brandy

Preparing Eggnog

With an electric beater at high speed, beat egg yolks until pale. Beat in sugar gradually unyil thickened and smooth. At low speed beat milk and cream. Beat egg whites stiff in a small bowl. Fold into eggnog. Sprinkle with nutmeg and cinnamon. If desired cold, use cold milk and chill well. Add rum or brandy if desired.

 

 

Breads and Pancakes

Butterhorns

  • 2 cups flour
  • 1-1/2 t sugar
  • 1/4 t salt
  • 1/2 cup butter
  • 1 t sugar
  • 1/4 cup warm water
  • 1 pkg. dry yeast
  • 1/2 cup milk
  • 1 egg yolk

Mix flour, salt and 1-1/2 tsp sugar. Cut in butter. Dissolve sugar in water and add yeast. Add beaten egg yolk to milk. Add this to flour, blend well. Add yeast and water mix. Cover and chill 2 hours.

Roll sticky dough 1/3″ thick and cut into 6×1/2″ strips. Twist into spirals on greased baking sheet. Cover and let double. Bake at 400ºF for 10 minutes. While still warm, ice with thin icing sugar/ butter/ vanilla topping and sprinkle with chopped walnuts.

Breads and Pancakes

Spudnuts

Spudnuts are potato-based doughnuts–heavier and more substantial than regular raised doughnuts.

  • 2 pkg. yeast
  • 1 cup lukewarm potato water
  • 2 t sugar
  • 4 cups scalded milk
  • 1 cup sugar
  • 2  salt
  • 5 eggs, beaten
  • 2 cups freshly mashed potatoes
  • 15 cups flour, approximately
  • 1 cup shortening, melted

Dissolve yeast in potato water with 2 t sugar. Let stand 10 minutes. Add yeast to cooled milk, then sugar, shortening, salt, potatoes, eggs, and 1 t nutmeg if desired. Stir well. Add flour to make a very soft dough.

Let rise to double. Punch and let rise again. Roll on floured board to 1/2″ thickness. Cut into doughnuts. Place on floured paper and let rise till doubled.

Fry in deep fat placing underside up. Dip while hot in following glaze: Simmer 3 cups sugar, 3/4 cup butter and 1 cup hot water for 5 minutes. Add 2 t vanilla. Keep over hot water to avoid granulating.

Servings: 8 to 10 dozen