24 brown milk shake Recipes

milk, oil, brown sugar, flour, marmalade or 2 tbsp apricot jam, egg, ground ginger, baking soda

reduced-fat vanilla ice cream, skim milk, canned pumpkin, brown sugar, pumpkin pie spice, cool whip (thawed )

vanilla reduced-fat ice cream (such as healthy choice), softened, fat-free milk, canned pumpkin, brown sugar, pumpkin-pie spice, frozen fat-free whipped topping, thawed, pumpkin-pie spice (optional)

cartons (14 oz. each) vanilla ice cream such as haagen-dazs, softened, canned pumpkin, milk, bourbon, light brown sugar, nutmeg (preferably freshly ground ), ground ginger, cinnamon, sweetened whipped cream (optional)

butter, light brown sugar, heavy whipping cream, vanilla extract, vanilla ice cream, milk, coarse sea salt

vanilla ice cream, milk, canned pumpkin, brown sugar, pumpkin pie spice, cream , to top shakes

coconut milk , do not shake (unsweetened), green curry paste, fish sauce, brown sugar, boneless skinless chicken thighs, salt, shiitake mushrooms, red bell pepper, stemmed, seeded and cut into thin strips, bamboo shoots, drained. (i like strips best ), lime juice, fresh basil leaf

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

skim milk, unsweetened orange juice, dried prunes, pitted, vanilla extract, ice cubes

cartons vanilla ice cream, softened, canned pumpkin (not pumpkin pie mix), milk (more or less according to desired thickness of shake), bourbon, light brown sugar , packed, ground nutmeg, ground ginger, ground cinnamon, sweetened whipped cream (optional)

milk, scoops chocolate ice cream, ice, caramel, paula deen s cinnamon scented lb cake, cut 3/4-inches thick , recipe follows, chocolate syrup , for glasses, cream, for topping, macadamia nuts, crushed, nonstick baking spray with flour, butter, softened, brown sugar, granulated sugar, eggs, all-purpose flour, baking powder, ground cinnamon, salt, milk

whole milk, cream cheese, cubed, brown sugar, vanilla extract, salt, heavy whipping cream, stout beer, cream and crushed pretzels

uncooked brown rice, boiling water, salt, plain unsweetened almond milk, ground flax seeds, blanched slivered almond, sugar (i used 1/4 cup sun crystals stevia- blend), rose water, vanilla extract, ground cinnamon, cardamom (just a few shakes), saffron, powder, chopped pistachios

pork baby back ribs, five-spice powder, ground ginger, paprika, graped lemon , rind of, fresh ground black pepper, cayenne pepper, salt, canned unsweetened coconut milk (shake the can, open and stir), unsweetened pineapple juice, chopped cilantro, brown sugar, onion, chopped fine, light soy sauce, lemons , juice of, limes , juice of, garlic, minced, grated ginger, stalks lemongrass, chopped, salt, lemon, thinly sliced, lime, thinly sliced, coconut milk, lemons, limes

unsalted butter, brown sugar, ripe bananas , halved lengthwise, ice, vanilla ice cream, milk, vanilla extract, ground cinnamon , for garnishing

frozen pi shell - deep crust, eggs, tomaote try and take all the seedes out so its not soo runny, green pepper, any type of meat you like - sandwich meat ham or pizza peperionie, shreeded cheese - the kind you like the bestes, fozen hash browns or 1/2 cup shreeded potatoe (if using shreadded potatoes mix them with a shake of evoo or melted butter and seanson with a pinch of salt and pepper), in mine we eat alot of spinish , and mushrrom and zuchinnie, now my girlfriend loves egg plant in hers ...., tps wachestersiersauce (is that spelt wrong lol ), tps salt, tps black pepper, tps galic, whole milk or cream, tps backing soda