Best 8 Milo Recipes

VENUS DE MILO SOUP

Steps:

• Cook the ground beef in a large pot over medium heat until completely browned, 7 to 10 minutes. Drain as much fat from the beef as possible. Add the onion and garlic to the beef; cook and stir until the onion is softened, about 5 minutes.
• Add the tomato paste, crushed tomatoes, onion soup mix, beef bouillon cubes, bay leaf, mixed vegetables, and water to the ground beef mixture. Raise heat to medium-high, and bring the mixture to a boil. Stir the orzo pasta into the boiling liquid; cook until the orzo is tender, about 10 minutes. Season with salt and black pepper to serve.

VENUS DE MILO SOUP RECIPE - (4.2/5)

Steps:

• Saute chopped onion in small amount of oil. Add ground beef & cook thoroughly. Drain meat then transfer to a large saucepan. Add all remaining ingredients. Simmer 15 minutes, stirring occasionally. Serve with grated parmesan cheese.

VENUS DE MILO GOURMET LOBSTER BISQUE

Steps:

• 1. In a large stockpot, combine chopped onions, celery stalks, peppercorns, bouillon cubes, and salt with 1 gallon of cold water and bring the water to a boil. Add the live lobster to the boiling stock, reduce heat, cover and simmer for about 10 minutes. Remove the lobster from the stock and place it on the side to cool. While the lobster is cooling continue to boil the stock so that it may reduce. When the lobster has cooled sufficiently to allow handling, shell it over a mixing bowl or pie plate taking special care to catch all the juices. Place the lobster meat on the side for later use. Return all the reserved juices, shells and otherwise inedible parts of the lobster to the lobster stock and boil until the stock has reduced by half. In a separate stockpot, melt the butter, then add the flour to the butter making a roux. Cook the roux over a medium heat for about 1 minute while continually whisking. Add the tomato puree and cook for an additional minute. Strain the lobster stock through a fine sieve. Add the lobster stock 1/2 cup at a time while whisking smooth. When the soup reaches the consistency of a gravy, reduce the heat and add the lemon juice, salt, Lea & Perrins, A1 Sauce, sugar, and white pepper and simmer for about 10 minutes while stirring. Slowly add the light cream while stirring and bring the soup back to temperature. Adjust the seasoning. Chop or slice the reserved lobster meat into desired size and add to soup. Serve at once.

ICED COFFEE MILO FRAPPE

Steps:

• Dissolve NESCAFÉ BLEND 43 Instant Coffee, NESTLÉ MILO and sugar in hot water.
• Combine in shaker or blender with remaining ingredients, shake or blend until combined.
• Pour into serving glasses. Top with extra ice, garnish as desired.

MILO COOKIES

Steps:

• Preheat oven on 180.
• Cream butter & sugar together.
• Add egg & milo. Mix well.
• Add self-rising flour in slowly while blending to prevent clumps forming.
• Bake 180 for 15mins. Cookies will doubled in size whilst baking (No worries!). It will fall back after cooled.
• Allow cookies to cool on rack for 10mins before removing & Serve!

TREAT-THE-TEAM MILO COOKIES

Steps:

• Preheat the oven to 180°C.
• Place the butter, golden syrup and brown sugar in a small saucepan. Cook over a low heat until the butter is melted and the sugar is dissolved. Bring to the boil, then remove from the heat. Stir in the baking soda.
• Place the flour, coconut, MILO and rolled oats in a bowl. Add the butter mixture and water. Stir until thoroughly combined.
• Roll into balls 3-4cm in diameter and place on a lightly greased oven tray. Press the biscuits down firmly with a fork.
• Bake in the preheated oven for 15-20 minutes or until the biscuits are firm when pressed in the centre.

VENUS DE MILO (MINESTRONE) SOUP

Steps:

• 1. In a large soup pot brown ground beef in olive oil, breaking up into small pieces.
• 2. Add onion soup mix and mix well.
• 3. Add all canned ingredients, including the liquids, and bring to a boil.
• 4. Add orzo and reduce heat. Simmer for 20 minutes (until orzo is cooked through).
• 5. Serve with grated parmesan cheese.

VENUS DE MILO SOUP RECIPE

Steps:

• 1. Boil hamburg, broth, water, soup mix and celery 20 minutes. Add tomatoes, Veg-all, paste, macaroni and seasoning. 2. Bring to a boil then simmer 1/2 hour. Add Worcestershire sauce. Serve with grated cheese