Recipes for Unopened Evaporated Milk

Ingredients

• 250g pasta
• 2 cups shredded cheese
• 1 cup unopened evaporated milk (past expiration date but safe to consume)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)

Instructions

1. Preheat the oven to 350°F (175°C).
2. Cook the pasta according to the package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Sauté the diced onion and minced garlic until fragrant and translucent.
4. Add the dried oregano, salt, black pepper, and red pepper flakes (if using) to the skillet. Stir well to combine.
5. Pour the unopened evaporated milk into the skillet and stir until heated through.
6. Add the cooked pasta to the skillet and toss to coat the pasta evenly with the creamy sauce.
7. Transfer the pasta mixture to a greased baking dish and sprinkle shredded cheese on top.
8. Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
9. Serve hot and enjoy!

Ingredients

• 1 cup granulated sugar
• 1/4 cup water
• 5 large eggs
• 1 can (12 oz) slightly expired but safe unopened evaporated milk
• 1 can (14 oz) sweetened condensed milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a small saucepan, combine the granulated sugar and water. Cook over medium heat until the sugar dissolves and turns golden brown, swirling occasionally.
3. Pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly. Set aside.
4. In a mixing bowl, whisk together the eggs, slightly expired but safe unopened evaporated milk, sweetened condensed milk, and vanilla extract until well combined.
5. Pour the mixture into the prepared baking dish with the caramel.
6. Place the baking dish in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish.
7. Carefully transfer the roasting pan to the preheated oven and bake for 45-50 minutes, or until the flan is set around the edges but still slightly jiggly in the center.
8. Remove the baking dish from the water bath and let it cool to room temperature.
9. Once cooled, refrigerate the flan for at least 4 hours, or overnight, to allow it to fully set.
10. To serve, run a knife around the edges of the baking dish and invert the flan onto a serving plate. The caramel sauce will flow over the top.
11. Slice and serve the caramel flan chilled.

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup slightly expired but safe unopened evaporated milk
• 1 egg
• 2 tablespoons melted butter

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the evaporated milk, egg, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat a non-stick skillet or griddle over medium heat.
5. Pour 1/4 cup of batter onto the skillet for each pancake.
6. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes.
7. Serve the pancakes warm with your favorite toppings.

Ingredients

• 1 cup uncooked rice
• 2 cups water
• 1 can unopened evaporated milk (past expiration date but safe to consume)
• 1/2 cup sugar
• 1/2 cup raisins
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon

Instructions

1. In a saucepan, combine the uncooked rice and water. Bring to a boil over medium heat.
2. Reduce the heat to low, cover the saucepan, and simmer for 15 minutes or until the rice is cooked and the water is absorbed.
3. Stir in the unopened evaporated milk, sugar, raisins, vanilla extract, and ground cinnamon.
4. Cook over low heat, stirring frequently, for another 10-15 minutes or until the mixture thickens and the rice is tender.
5. Remove from heat and let it cool slightly. The pudding will thicken further as it cools.
6. Serve warm or chilled, sprinkled with a pinch of ground cinnamon on top.
7. Enjoy this comforting coconut rice pudding!