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Cook a whole chicken in a rich basil and sun-dried tomato pesto sauce. Serve over pasta for a delectable family dinner.
cooking.nytimes.com
This retro indulgence, called Pojarski de veau (veal Pojarski), was supposedly a favorite of Czar Nicholas I It gained popularity in Montreal after the city hosted Expo in 1967 It is made with diced veal, mushrooms and butter, formed into a plump, flat-topped meatball and then stuck with a roasted bone, so that the dish looks like a chop but tastes richer and more tender
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A can of evaporated milk finishes this recipe for corn chowder with ham, onion, celery and potato in a chicken bouillon soup base. Allow 8 hours cooking time.
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Broccoli cooked in chicken broth is combined with milk, processed American cheese food and onion sauteed in margarine to create a rich soup which is popular with children.
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This is one of those soups you can't get enough of. Potatoes are roasted and pureed with chicken broth, onions, garlic and milk for a hearty, creamy soup.
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This recipe is really moist and wonderful in flavor. It's our favorite!
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Leftover cooked chicken and fresh or frozen corn kernels are combined with green chiles and oregano in this creamy corn chowder.
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Strictly for grown ups, this recipe smooth and creamy beverage is made with either almond or coffee liqueur.
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Chilled coconut milk and honeydew with an infusion of mint and melon liqueur make a delightful start to a meal. Serve in a chilled soup cup and garnished with a sprig of peppermint.
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This spicy Thai-inspired vegan recipe has quinoa mixed together with coconut milk, broccoli, carrots, tofu, and a lime and Sriracha dressing.
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For flavorful warm jalapeno cheese dip, use pepper Jack. A little flour keeps the dip smooth, the evaporated milk makes it creamy, and the turmeric gives it appealing bright color.
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A yummy drink that is perfect for the holidays. Egg yolks are blended with sugar syrup and evaporated milk, then flavored with rum and vanilla. One sip and you'll be hooked.