EVAPORATED MILK MILKSHAKE RECIPES

Steps:

• Make the Mushroom Broth: In a small saucepan, bring 2 cups of water to a boil. Remove from heat, add dried shiitake mushrooms, and allow the mushrooms to steep in the water for 1 hour. Remove mushrooms from the broth, and discard them. Set broth aside.
• Make the Rice: Combine wild rice, 1 2/3 cups water, and a pinch of salt; and cook rice according to package directions. Set aside.
• Start the soup: Heat olive oil in a dutch oven or large pot over medium heat. Add baby bella mushrooms, onions, celery, and carrots; and saute for 10-12 minutes until the veggies start to lightly brown and caramelize. Add garlic and a pinch of salt and pepper. Cook for about 1 minute until the garlic becomes fragrant. Add wine, and cook for 3-4 mins until the liquid has mostly evaporated. Stir flour into the veggie mix, and cook for about 1 minute. Add chicken stock, mushroom broth, thyme, rosemary, 1 tsp salt, ½ tsp pepper, umami seasoning, and diced chicken. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes.
• Increase heat back to medium. Add evaporated milk and wild rice, and stir until well combined. Taste for seasoning, add another pinch of salt and pepper as needed, and simmer for an additional 4-5 mins more. Remove from heat. Serve!

Steps:

• In medium saucepan combine sugar, flour, and salt. Add eggs and stir well. Stir in milk, and cook over low heat, stirring constantly. When mixture begins to thicken, remove from heat and continue to stir, cooling slightly. Stir in vanilla and butter until smooth.
• Layer pudding with bananas and vanilla wafers in a serving dish. Chill at least one hour in refrigerator before serving.