Coffee Milk Recipes Recipe Paper Recipe For Stuffed

COFFEE MILK SYRUP

Steps:

• Place ground coffee in filter basket of a drip coffeemaker. Add 2 cups cold water to water reservoir and brew according to manufacturer's directions., In a small saucepan, combine coffee and sugar; bring to a boil. Reduce heat; simmer until reduced by half, about 30 minutes. Remove from heat; transfer to a small bowl or covered container. Refrigerate, covered, until cold or up to 2 weeks., To prepare coffee milk: In a tall glass, mix 1 cup milk and 2-4 tablespoons coffee milk syrup.

COFFEE MILK

Steps:

• In a large pitcher, mix milk and coffee syrup until blended.

COFFEE MILK

Steps:

• For coffe milk:.
• Add coffee syrup to the glass of cold milk.
• Stir well with a spoon.
• Serve immediately.
• For the coffee cabinet:.
• In an electric blender, beat the coffee syrup, scoop of ice cream, and milk for 1 minute, or until ice cream is dissolved.
• Pour and serve immediately.

SAUSAGE GRAVY STUFFED BISCUITS

Steps:

• For the gravy: Cook the sausage in a medium skillet over medium heat, breaking up the sausage into small pieces and stirring occasionally until lightly browned, about 2 minutes Add the butter, flour, mustard powder, rosemary, pepper, and salt and cook, stirring constantly, for 1 minute. Add the milk and Worcestershire sauce, bring to a boil and cook until slightly thickened, about 1 minute.
• Divide the gravy among twelve 1-ounce cavities of an ice cube tray. Freeze the gravy until solid, 2 to 3 hours. (For an alt method, line a 9-by-3-inch loaf pan with plastic wrap and make a "dam" using aluminum foil to block off half of the pan. Pour the gravy into the open space. Freeze until solid, then lift out the frozen gravy and cut into twelve 1-inch cubes).
• For the biscuits: Position racks in the upper and lower thirds of the oven and preheat it to 425 degrees F. Line 2 baking sheets with parchment paper.
• Combine the flour, baking powder, sugar, salt and pepper in a food processor. Pulse until combined. Add the butter and pulse until the butter is in pea-size pieces. Add the 1 1/4 cups buttermilk and pulse several times until the dough just comes together but is not fully incorporated. Place the dough on to a clean work surface and gather it together into a rough ball. Pat the dough into an 8-inch square and divide into 12 equal portions.
• Unmold the gravy cubes from the ice cube tray. Working with 1 portion of dough at a time, pat into about a 3-inch disk in your hand. Place 1 of the gravy cubes in the center and wrap the dough around it until fully encased. Shape the biscuit into about a 2 1/2-inch-wide puck and place it on one of the prepared baking sheets. Repeat with the remaining dough and gravy cubes.
• Brush the tops of the biscuits with the remaining 2 tablespoons buttermilk and sprinkle with some finely ground black pepper.
• Bake on the upper and lower oven racks for 16 to 20 minutes, rotating the baking sheets and swapping the positions on the racks halfway through, until the biscuits are lightly golden brown. Let cool on the sheets for 5 minutes before serving.

COFFEE MILK

Steps:

• Place instant coffee in tall glass.
• Add small amount of milk; stir until coffee is dissolved.
• Stir in remaining milk. Add ice cubes. Sweeten to taste, if desired.

RHODE ISLAND COFFEE MILK

Steps:

• In a large glass, add coffee syrup and milk.
• Stir well.
• Taste and add more syrup if you want a stronger coffee taste.

HOMEMADE COFFEE CREAMER

Steps:

• Combine sweetened condensed milk, skim milk, and vanilla extract in an airtight container and shake well to blend. Label the container with the expiration date of the milk used.

SIMPLE COFFEE DRINK

Steps:

• Mix milk, coffee, and sweetener together in a glass until sweetener is dissolved.

WHIPPED COFFEE RECIPE BY TASTY

Steps:

• Add the hot water, sugar, and instant coffee to a bowl.
• Either hand whisk or use an electric mixer until the mixture is fluffy and light.
• To serve, spoon a dollop over a cup of milk with ice in it and stir.
• Enjoy!

STUFFED CABBAGE (KåLDOLMAR)

Steps:

• Cabbage and rice: Cut out the core of the cabbage with a sharp knife. Remove the large, bitter outer leaves from the cabbage and discard. Carefully pull off the remaining larger leaves (about 10 of them), keeping them whole and as undamaged as possible. (Reserve the remaining cabbage for another use, such as Hugh Acheson's Apple-Cabbage Slaw). Meanwhile, add rice, milk, and a pinch of salt to a medium saucepan over medium-low heat. Bring to a low simmer and cook uncovered until the grains absorb the milk, stirring occasionally, 10-20 minutes.
• Onion and potatoes: Melt 1 tablespoon butter in a skillet over medium-high heat; sauté onions until soft, stirring occasionally, 4-5 minutes. Set aside for the meat filling. Meanwhile, place potatoes in a medium saucepan and add enough cold water to cover. Add a big pinch of salt and bring to a boil. Reduce heat to a simmer and cook uncovered until soft, 10-12 minutes. While the potatoes are simmering, check the rice. The mixture should begin to look like a porridge, with the grains intact. (This will act as a binder for the meat, as well as providing moisture.)
• Cabbage: Prepare an ice bath. Bring a large pot of water to a boil; blanch the cabbage leaves in the boiling water for 2-3 minutes, or until pliable. Remove leaves and immediately plunge them into the ice bath to stop the cooking. Set aside on paper towels to dry. Meanwhile, check the rice mixture. When the rice has absorbed all the milk, spread it on a plate to quickly cool, 5 minutes. (Note: Rice can be prepared up to 1 day ahead.)
• Meat filling: In a large mixing bowl, add beef, pork, eggs, sautéed onions, milk, a big pinch salt (about 1 teaspoon) and white pepper (about 1 teaspoon), and the cooled rice. Combine well with your hands, a whisk, or wooden spoon. (Alternatively, use a stand mixer with the paddle attachment on low speed.) To check the seasoning, fry a small bit of the meat mixture and taste it.
• Assemble rolls: Preheat oven to 350 degrees F. Grease baking dish with 1 tablespoon butter. Carefully cut out 1 inch of the thick center vein from the leaves, so they will be easier to roll up. Place 3-4 tablespoons of the meat filling (depending on the size of the cabbage leaf) into the center of a leaf and, starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling (like a burrito). Place the roll seam-side down in the baking dish. Repeat with remaining leaves and meat, arranging the rolls side by side in rows. Drizzle agave syrup over rolls and bake, 20 minutes.
• After 20 minutes, remove dish from oven. Pour enough broth over the rolls to come halfway up the sides of the dish. Place back in oven for another 20 minutes.
• Sauce: Cabbage rolls are done when brown on top and the meat is cooked through. Remove cabbage rolls from the dish and strain the cooking liquid through a fine-mesh strainer into a skillet. Bring liquid to a boil and reduce by half, whisking occasionally, 5 minutes. Whisk in cream, add a pinch of salt, and continue boiling to thicken slightly, 1 more minute. (Sauce will be on the brothy side.) Meanwhile, drain the potatoes and place in a bowl; add 1 tablespoon butter and salt to taste.
• Place cabbage rolls and potatoes on a plate; add a few dollops of lingonberry jam on the side. Drizzle sauce over everything. Serve.