Comments on: Cooking With Carnation

By: Chelly

Chelly — Mon, 02 May 2011 21:46:51 +0000

is there another location where someone could get that recipe for the crustless quiches?

By: Merrilee

Merrilee — Wed, 20 Jan 2010 02:24:36 +0000

I gave this recipe a try tonight. The meat/veggie mixture turned out really runny. I doubled the recipe and am wondering if I shouldn’t have used as much liquid (beef stock).
It still tasted really good though!
Thanks for the recipe!

By: Marcia

Marcia — Mon, 12 Oct 2009 19:43:28 +0000

No, I never use evaporated milk because I am allergic to the protein in milk. But, I use soy milk; liquid and powder for cooking and baking.

By: Katharine

Katharine — Sun, 11 Oct 2009 02:18:44 +0000

it is great in macaroni and cheese – gives it a really creamy texture

By: Geri@heartnsoulcooking

Geri@heartnsoulcooking — Fri, 09 Oct 2009 18:19:44 +0000

It’s evaporated milk GREAT!!! for cooking. I always have 2 or 3 cans on hand. Your shepherd pie sounds GREAT!!! THANKS!!! Geri

By: Mary

Mary — Fri, 09 Oct 2009 15:26:01 +0000

I use evaporated milk a great deal in my cooking, though I tend to rely on the skimmed milk version because it is more figure friendly. Your recipe for shepherd;s pie sounds wonderful. Perfect food for crisp fall days. Have a great day.ta

By: Meadows

Meadows — Fri, 09 Oct 2009 14:50:38 +0000

I’ve always used evaporated milk in things like quiche and soups. It definitely adds to the richness of the dish and isn’t near as fatty as whole milk or cream!

By: Kathleen

Kathleen — Fri, 09 Oct 2009 03:54:51 +0000

Did you see that heated discussion about Shepherd’s Pie on Cooks.com..
The poster was in a snit because he said it can’t he Shepherd’s pie if you use ground beef..it is Cottage Pie then..
He really got snippy about it!!
I use beef and call it Shepherd’s too..send the recipe police after me..LOL