Pareve milk - any recipes?

devorah1231

Mon, Nov 21 2016, 12:38 pm

I bought a container of rice milk for a recipe. I used 1 cup, what should I do with the rest of it? Any recipes? I always have this problem. I can never use more than a cup or two before forget about it and it gets spoiled.

queenert

Mon, Nov 21 2016, 2:38 pm

Muffins are different than cake right? Especially corn muffins...they can be a side dish, really!
I have the same problem (that brand I like does NOT last long) and I'll probably start freezing 1 cup portions...
I like making corn muffins when I have too much because it uses a nice amount. (Otherwise I do them with real milk...)

Corn Muffins (from Taam- Tations Cookbook)

4 oz. oil (1/2 cup)
2 eggs
½ tsp. salt
6 oz. sugar (3/4 cup)
4 tsp. baking powder
9 oz. all-purpose flour (1 cup + 1/8 cup)
9 oz. yellow corn meal (1 cup + 1/8 cup)
1 ½ cups milk

Mix together oil, eggs, salt, sugar, in one bowl. Set aside. In another bowl, mix baking powder, flour, corn meal. When both mixtures are thoroughly stirred, add first mix to second and continue stirring. Blend well until smooth. Add milk to entire mixture gradually, stirring after each addition until smooth. When entire mixture is smooth, let stand for about ½ hour at room temperature. Grease muffin pans well with butter and fill pans half full for baking. Bake for approximately 20 minutes at 375°.
Yields: 20 small muffins (not mini)

kiwi strawberry

Mon, Nov 21 2016, 3:06 pm

Tuna casserole.

By the way you can buy rice dream in box drinks-maybe that's a better option for you for the future since that's a smaller size than the regular container.

imasinger

Mon, Nov 21 2016, 3:37 pm

Mushroom soup:

Combination of sliced and dried mushrooms (I like regular and shitake, plus a few exotic dried ones, soaked and sliced)
Chopped onion
barley (about 1/4 C)
Salt, pepper
Flour
Pareve milk

Saute onion in oil, put in soup pot with mushrooms, barley, 8 cups of water or vegetable broth, or a mix, salt, and pepper.

Make a roux with 1 T flour, and a little of the pareve milk. Blending well, add in rest of milk until it is uniform, and no lumps. Add milk/flour mix to boiling soup. Cook for about an hour. Stays well overnight on the blech.