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Creamy Tortellini Soup with Spinach and Boursin
Soup American

Creamy Tortellini Soup with Spinach and Boursin

4.5

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Cook sausage in a large stockpot over medium heat, crumbling and breaking up with a spatula, until evenly browned, about 5 minutes.
  2. 2 Stir in tomatoes, tortellini, vegetable broth, evaporated milk, heavy cream, and Boursin cheese.
  3. 3 Bring to a simmer; cook, uncovered, until tortellini float to the top and the filling is hot, about 8 minutes. Stir in the spinach; cook until wilted, about 2 minutes. Season with Italian seasoning and Parmesan cheese.

By thedailygourmet

Ultimate Spicy Spud Soup
Soup American

Ultimate Spicy Spud Soup

4.2

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 In a blender or food processor, puree garlic and onion. Heat garlic and onion puree with Italian sausage in a skillet over medium heat. Cook until sausage is no longer pink.
  2. 2 Transfer the sausage mixture to a large soup pot. Add potatoes and water to cover. Stir in the seasoned salt, black pepper and cayenne pepper to taste. Bring to a boil over medium-high heat and cook until potatoes are tender. when potatoes are done, stir in the butter, evaporated milk and parsley. Cook long enough for the butter to melt. Serve hot with bread or crackers.

By Pam V

Slow Cooker Creamy Potato Soup
Soup American

Slow Cooker Creamy Potato Soup

4.4

Prep
30 min
Cook
390 min
Total
420 min

Instructions

  1. 1 Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease.
  2. 2 Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally.
  3. 3 In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.

By ROZANRENEE

Potato Soup VII
Soup American

Potato Soup VII

3.9

Prep
Cook
Total

Instructions

  1. 1 Slice bacon into small pieces and fry until crisp; set aside. Put potatoes in large soup pot and add enough water to cover them; simmer. Meanwhile, cook and stir onions, garlic, celery, and carrots in butter until tender.
  2. 2 When the potatoes are tender, stir in cooked vegetables and bacon. Stir in canned cream. When mixture is just starting to boil, add instant potatoes to thicken to desired consistency. Salt & Pepper to taste.

By BRENDA WEBSTER

Butternut Squash Soup with a Kick
Soup American

Butternut Squash Soup with a Kick

4.7

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Melt butter in a large pot over medium heat. Add onion, jalapeño, and ginger; cook and stir until onion has softened and turned translucent, about 7 minutes.
  2. 2 Add butternut squash and chicken broth; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until squash is tender, about 30 minutes.
  3. 3 Stir in evaporated milk, coconut milk, sugar, salt, and black pepper; cook and stir 5 minutes more.
  4. 4 Fill a blender halfway with soup. Cover and hold lid down with a folded kitchen towel; pulse a few times before leaving on to purée. Pour into a clean pot. Repeat with remaining soup. Or purée soup with an immersion blender until smooth. Garnish servings with sour cream and thyme.

By davey

Salmon Chowder
Soup American

Salmon Chowder

4.8

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Melt butter in a large pot over medium heat. Add onion, celery, and garlic powder; sauté until onions are tender.
  3. 3 Add broth; stir in potatoes and carrots. Season with salt, pepper, and dill. Bring to a boil; reduce heat, cover, and simmer 20 minutes.
  4. 4 Stir in salmon, corn, evaporated milk, and cheese. Cook until heated through.

By KENULIA

Tuscan Soup
Soup Italian

Tuscan Soup

4.7

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Place sausage and onion into a large stockpot over medium heat. Break sausage up with a spoon and cook until onion is translucent and sausage is browned and crumbly, 7 to 8 minutes. Drain if desired.
  2. 2 Add chicken broth and potatoes; bring to a boil. Reduce the heat to medium-low and simmer until potatoes are tender, 10 to 15 minutes. Stir in spinach and cook until wilted, 1 to 2 minutes.
  3. 3 Remove from the heat and stir in evaporated milk. Taste and season with salt and pepper as needed.

By Dianne Brown

Irish Potato Soup
Soup European

Irish Potato Soup

4.7

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Place bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate, crumble, and set aside.
  2. 2 Cook and stir onion and celery in the remaining bacon grease over medium heat until the onion is translucent and tender. Drain excess grease, then stir in potatoes. Add water to cover all but 1 inch of the potatoes. Bring to a boil over medium-high heat, then reduce to medium-low, and simmer until potatoes are tender, about 15 minutes, stirring often.
  3. 3 Stir in evaporated milk, and continue cooking until warmed through. Season with salt and pepper. Stir in bacon just before serving.

By Firewife42

Knefla Soup
Soup European

Knefla Soup

4.5

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 In a large stockpot, combine potatoes, onions, carrot, celery, bouillon cubes, parsley, water, salt, pepper, and margarine. Simmer soup until vegetables become tender, 10 to 15 minutes.
  2. 2 Meanwhile, mix flour, egg, salt, and milk together in a bowl until a uniform dough forms. Form dough into long strips; cut strips into small pieces (knefla).
  3. 3 Once vegetables are tender, add knefla to the pot and let simmer for 30 minutes.
  4. 4 Stir in evaporated milk and serve.

By Sue H.

Tofu and Noodle Coconut-Curry Soup
Soup Asian

Tofu and Noodle Coconut-Curry Soup

3.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat the oil in a skillet over medium heat, and saute the onion and garlic until tender. Stir in water, carrots, and zucchini. Season with coriander, cumin, turmeric, ginger, and curry powder. Mix in tofu, and continue cooking 10 minutes, until vegetables are tender and tofu is heated through.
  2. 2 Bring the broth to boil in a large pot, and cook the noodles about 3 minutes. Stir tofu and vegetables into the pot. Mix in evaporated milk and coconut extract. Season with salt and pepper. Continue cooking until noodles are soft.

By FLAMINGOFLUFF

Homemade Sweetened Condensed Milk
Pantry American

Homemade Sweetened Condensed Milk

4.3

Prep
5 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Pour the sugar into the milk in a saucepan. Bring to a boil over medium heat, stirring constantly. Remove from the heat and allow to cool before using.

By lauren11

Fat-Free Vanilla Coffee Creamer
Drink American

Fat-Free Vanilla Coffee Creamer

4.8

Prep
5 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Combine evaporated milk, sweetener, and vanilla extract in a small saucepan; bring to a boil, stirring constantly, to allow alcohol in extract to cook off, 1 to 2 minutes. Remove from heat; cool before using or place in an airtight container and refrigerate.

By itsallrelevant

Peanut Butter Fudge with Marshmallow Creme
Dessert American

Peanut Butter Fudge with Marshmallow Creme

4.5

Prep
5 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Line a 9x13 inch pan with foil or parchment paper.
  2. 2 Combine sugar, evaporated milk, and butter In a medium saucepan. Cook over medium heat stirring frequently until it comes to a boil. Boil for 10 minutes, remove from heat and stir in peanut butter and marshmallow creme.
  3. 3 Pour into the prepared pan and chill until set. Cut into squares and serve.

By Teresa

Caramel Brownies
Dessert American

Caramel Brownies

4.6

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish.
  2. 2 Combine caramels and 1/3 cup evaporated milk in a heavy saucepan, Cook over low heat, stirring constantly until smooth; set aside.
  3. 3 Stir together cake mix, melted butter, and remaining 1/3 cup evaporated milk in a large bowl by hand until dough comes together. Press 1/2 of the dough into the prepared dish.
  4. 4 Bake in the preheated oven for 10 minutes. Sprinkle chocolate chips over crust and pour caramel mixture evenly over chips. Crumble remaining dough over caramel layer and return to the oven.
  5. 5 Continue baking for 15 to 18 minutes more. Cool in the refrigerator to set caramel before cutting into bars.

By Mary Lewno

Skillet Macaroni and Cheese
Dinner American

Skillet Macaroni and Cheese

4.3

Prep
2 min
Cook
8 min
Total
10 min

Instructions

  1. 1 Place a medium skillet over medium-high heat. Pour in dry macaroni noodles. Pour in enough water to barely cover macaroni. Bring to a boil, stirring continuously.
  2. 2 Continue stirring the macaroni until water is almost evaporated and pasta is tender yet firm to the bite, about 8 minutes. Pour in evaporated milk and cream. Add grated cheese and stir until cheese has melted and everything is well combined. Serve immediately.

By thedailygourmet

Slow Cooker Cheesy Potatoes
Dinner American

Slow Cooker Cheesy Potatoes

4.0

Prep
5 min
Cook
240 min
Total
245 min

Instructions

  1. 1 Grease a slow cooker with cooking spray.
  2. 2 Stir together frozen hash browns, condensed soup, evaporated milk, and 1/2 of the French fried onions in a large bowl until well combined. Pour into the prepared slow cooker.
  3. 3 Cook on Low for 8 hours or High for 4 hours. Top with remaining French fried onions just before serving.

By Renee

Seven Layer Gelatin Salad
Snack American

Seven Layer Gelatin Salad

4.4

Prep
70 min
Cook
Total
385 min

Instructions

  1. 1 Gather all ingredients. Coat a 9x13 inch dish with cooking spray.
  2. 2 Dissolve one package of gelatin in 3/4 cup boiling water. Stir in 3/4 cup cold water. Spoon into pan and refrigerate until almost set, 45 minutes.
  3. 3 Dissolve another package of gelatin in 1/2 cup boiling water. Stir in 1/2 cup cold water and 1/2 cup evaporated milk. Spoon over first layer and refrigerate until almost set, 45 minutes.
  4. 4 Repeat steps 2 and 3 until all gelatin is used. Just before serving, top with whipped topping.

By Ryan Scholl

Georgia Nuggets
Dessert American

Georgia Nuggets

4.7

Prep
10 min
Cook
7 min
Total
17 min

Instructions

  1. 1 Combine the brown sugar and evaporated milk in a medium saucepan. Heat over medium-high heat, stirring to dissolve the sugar. When the mixture begins to boil, connect a candy thermometer to the side of the pan.
  2. 2 Heat to 232 degrees F (112 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
  3. 3 Remove from the heat and use a sturdy wooden spoon to stir in vanilla. Add butter and pecans and continue to stir until thick and creamy. It will lose some of its shine. Drop spoonfuls onto waxed paper and allow to cool at room temperature until set. Store in an airtight container at room temperature.

By patricia johnson

Quick-but-Yummy Oyster Stew
Dinner American

Quick-but-Yummy Oyster Stew

4.3

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Stir the evaporated milk and water together in a large pot over medium-low heat; bring to a gentle boil.
  2. 2 Stir butter into the liquid. Season with salt and black pepper. Cook, stirring occasionally, until the butter melts completely, 5 to 7 minutes.
  3. 3 Stir the oysters into the liquid; continue cooking at a simmer until the edges of the oysters begin to curl, about 15 minutes.

By Chris Braddy

Maple Syrup Pie
Dessert American

Maple Syrup Pie

2.5

Prep
10 min
Cook
45 min
Total
85 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Press pie crust into an 8-inch pie dish.
  2. 2 Mix maple syrup, brown sugar, evaporated milk, and eggs together in a bowl; pour into pie crust.
  3. 3 Bake in the preheated oven until mostly set in the middle, about 45 minutes. Cool pie until middle has begun to completely set, about 30 minutes more.

By Louie Noftsier

Brown Sugar Fudge
Dessert American

Brown Sugar Fudge

4.2

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Bring brown sugar, butter, and evaporated milk to a boil in a large saucepan; boil mixture for 10 minutes.
  2. 2 Remove from the heat and add confectioners' sugar; beat with an electric mixer on medium speed for 5 minutes.
  3. 3 Stir in walnuts. Spread fudge evenly into an 8-inch square pan and let cool before cutting into 64 1-inch squares.

By Kath

Best Breakfast Sausage Balls Ever
Breakfast American

Best Breakfast Sausage Balls Ever

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Combine sausage, baking mix, Cheddar cheese, egg, and evaporated milk in the bowl of a stand mixer; mix on low speed until thoroughly combined.
  3. 3 Shape sausage mixture into 1-inch balls and arrange onto baking sheets.
  4. 4 Bake in preheated oven until no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Raven

Creamy Chocolate Frosting
Dessert American

Creamy Chocolate Frosting

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Sift confectioners' sugar and cocoa powder into a medium bowl.
  3. 3 Beat butter in a large bowl with an electric mixer until smooth and fluffy. Gradually beat in sugar mixture alternately with evaporated milk until well combined; blend in vanilla.
  4. 4 Beat mixture on high speed until light and fluffy. Adjust consistency with more milk or sugar, if desired.

By Tracy Larsen

No-Cream Banana Ice Cream
Dessert American

No-Cream Banana Ice Cream

4.0

Prep
5 min
Cook
40 min
Total
525 min

Instructions

  1. 1 In a medium bowl, mix together the skim milk, evaporated milk, sugar and vanilla. Pour into an ice cream maker, and freeze according to the manufacturer's instructions.
  2. 2 When the ice cream is done freezing, add the bananas and raisins and let them mix in. Transfer to a freezer container, and freeze overnight before serving to improve the texture.

By MUMMYJO

Wild Rice Cheese Soup
American

Wild Rice Cheese Soup

4.6

Prep
20 min
Cook
60 min
Total
90 min

Instructions

  1. 1 In a medium skillet, fry the Italian sausage and onions until sausage is no longer pink. Drain and set aside. In a small saucepan, cook wild rice with 2 cups of water until tender; set aside.
  2. 2 In a stockpot, combine the cooked sausage and onions, rice, potato and chicken soups, milk, and evaporated milk. Cook over low heat until warm. Stir in the processed cheese and heat, stirring occasionally until cheese is melted.

By Heather