Type what you have

Ingredients

• ✓ evaporated milk
• spicy sausage
• onion
• chicken broth
• potato
• spinach
• salt

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

Ingredients

• ✓ evaporated milk
• bacon
• onion
• celery
• potato
• salt
• pepper

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

Ingredients

• ✓ evaporated milk
• turkey sausage
• tomato
• cheese tortellini
• vegetable broth
• heavy cream
• garlic and herb cheese spread
• spinach
• italian seasoning
• parmesan cheese

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

Ingredients

• ✓ evaporated milk
• garlic
• red onion
• turkey sausage
• russet potato
• seasoning salt
• black pepper
• cayenne pepper
• butter
• parsley

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

Ingredients

• ✓ evaporated milk
• bacon
• onion
• chicken broth
• water
• potato
• salt
• dill weed
• white pepper
• all-purpose flour
• half-and-half

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

Ingredients

• ✓ evaporated milk
• bacon
• margarine
• onion
• garlic
• carrot
• celery
• potato
• instant mashed potato flakes
• salt
• pepper

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

Ingredients

• ✓ evaporated milk
• butter
• onion
• jalapeno pepper
• ginger
• butternut squash
• chicken broth
• coconut milk
• sugar
• salt
• black pepper
• sour cream
• thyme

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

Ingredients

• ✓ evaporated milk
• butter
• onion
• celery
• garlic powder
• chicken broth
• potato
• carrot
• salt
• black pepper
• dill weed
• salmon
• creamed corn
• cheddar cheese

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

Ingredients

• ✓ evaporated milk
• potato
• onion
• carrot
• celery
• chicken bouillon
• parsley
• water
• salt
• black pepper
• margarine
• all-purpose flour
• egg
• salt
• milk

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.

Ingredients

• ✓ evaporated milk
• pepper
• salt
• coconut extract
• whole wheat spaghetti
• vegetable broth
• firm tofu
• curry powder
• ginger
• turmeric
• cumin
• coriander
• zucchini
• carrot
• water
• garlic
• onion
• olive oil

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

Ingredients

• ✓ evaporated milk
• coconut milk
• white sugar
• vanilla extract
• cinnamon

Instructions

1. 1 Mix coconut milk, evaporated milk, sugar, vanilla extract, and cinnamon together in a bowl or blender until sugar dissolves and mixture is thoroughly combined.
2. 2 Pour mixture into ice trays or popsicle molds. Freeze 8 hours to overnight.

By Mightymiri

Ingredients

• ✓ evaporated milk
• long grain white rice
• water
• white sugar
• cinnamon
• vanilla extract

Instructions

1. 1 Place the rice in a bowl with enough water to cover it and let it soak overnight.
2. 2 Strain the rice and discard the water. Stir the cold water and evaporated milk together. Place the drained rice into a blender along with half of the diluted milk. Blend until the rice is finely ground, about 30 seconds. Add the sugar, cinnamon, and vanilla; blend well. Pour in the remaining diluted milk; blend.
3. 3 Line a strainer with two layers of cheesecloth. Place the strainer over another bowl to catch the liquid. Strain the rice milk through the cheesecloth, discard the solids. Repeat the process if necessary. Serve over ice.

By LatinaCook

Ingredients

• ✓ evaporated milk
• sweetened condensed milk
• cream of coconut
• coconut milk
• rum
• cinnamon

Instructions

1. 1 Pour sweetened condensed milk, cream of coconut, coconut milk, evaporated milk, rum, and cinnamon into a large container with a lid. Shake or stir well to combine.
2. 2 Refrigerate until chilled, at least 1 hour. Shake or stir before serving.

By ims316

Ingredients

• ✓ evaporated milk
• egg
• lime zest
• sweetened condensed milk
• rum
• aromatic bitters
• nutmeg

Instructions

1. 1 Beat eggs and lime zest in a large bowl using an electric mixer until light and fluffy.
2. 2 Gradually pour in condensed milk while continuing to mix, and then pour in evaporated milk.
3. 3 Stir in rum and bitters and sprinkle with nutmeg. Transfer to a bottle and chill for at least 1 hour before serving.
4. 4 Serve over crushed ice.

By CRYSTAL_CLARE

Ingredients

• ✓ evaporated milk
• cream of coconut
• sweetened condensed milk
• rum
• water
• vanilla bean ice cream
• vanilla extract
• cinnamon stick
• clove
• cinnamon
• nutmeg

Instructions

1. 1 Place cream of coconut, condensed milk, evaporated milk, coconut rum, water, ice cream, and vanilla extract in a blender. Blend until smooth and well-combined, about 3 minutes.
2. 2 Pour coconut mixture into two 20-ounce glass bottles or jars. Add 1 cinnamon stick and 1 clove to each container; shake well. Chill coquito 8 hours to overnight.
3. 3 Shake container before pouring coquito into shot glasses or small cups. Sprinkle cinnamon or nutmeg on top before serving.

By GFern

Ingredients

• ✓ evaporated milk
• water
• cinnamon stick
• clove
• anise seed
• white sugar
• water
• bread
• egg
• vanilla extract
• salt
• butter

Instructions

1. 1 Bring 1 cup water to a boil in a small saucepan over high heat. Add cinnamon sticks, cloves, and anise seed. Cover and set aside to steep for 15 minutes.
2. 2 Meanwhile, combine 1/2 cup sugar and 2 tablespoons water in a saucepan over medium-high heat. Stir occasionally to dissolve sugar completely, but stop stirring once the mixture comes to a boil. Stay near the stove to monitor the color, swirling the pan gently to redistribute the sugar as the caramel begins to darken. Cook to about 310 degrees F (160 degrees C), or until the sugar turns light golden brown, then pour into a 9x5-inch loaf pan. Set aside to allow caramel to harden.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Remove crust from day-old bread, tear bread into cubes, and place into a large mixing bowl. Strain spice tea through a fine mesh sieve to remove spices. Add to bread along with evaporated milk. Stir to evenly moisten and set aside for 10 minutes.
5. 5 While the bread mixture sits, whisk eggs in a large mixing bowl along with remaining 1 1/2 cups sugar, vanilla, salt, and melted butter. Stir in moistened bread mixture until evenly mixed. Pour into the loaf pan over the caramel.
6. 6 Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside the roasting pan, and place roasting pan on oven rack. Fill the roasting pan with boiling water to reach halfway up the sides of the loaf pan.
7. 7 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes.
8. 8 Cool in the pan for about an hour, then refrigerate until cold, 2 hours more.
9. 9 When ready, invert the budin onto a serving plate. The caramel will have turned to syrup and will cover the budin like a sauce.

By Nande

Ingredients

• ✓ evaporated milk
• coconut milk
• coconut cream
• cinnamon
• nutmeg
• ginger
• milk
• cornstarch
• white sugar
• vanilla extract
• orange blossom water
• salt
• lime zest
• cinnamon

Instructions

1. 1 Combine coconut milk, coconut cream, evaporated milk, cinnamon, nutmeg, and ginger in a large saucepan.
2. 2 Mix milk and cornstarch together in a bowl until dissolved; stir into coconut milk mixture. Add sugar, vanilla extract, orange blossom water, salt, and lime zest to coconut milk mixture; cook, stirring constantly, over medium heat until simmering and mixture begins to thicken, about 5 minutes. Lower heat to medium-low and cook until thickened, about 15 minutes.
3. 3 Remove the saucepan from heat, pour mixture into a deep 9-inch cake pan, and cool to room temperature, about 30 minutes. Cover pan with plastic wrap and refrigerate until tembleque is chilled, at least 4 hours to overnight.
4. 4 Remove tembleque from the refrigerator and allow to sit at room temperature, about 10 minutes. Dip bottom of the pan in a bowl of warm water for 1 minute. Carefully separate tembleque from the pan by running a thin knife around the edges. Place a serving dish on top of the pan and invert tembleque onto the dish; garnish with cinnamon.

By MKCortes Latin Goddess

Ingredients

• ✓ evaporated milk
• sugar
• all-purpose flour
• cornmeal
• baking powder
• cornstarch
• cinnamon
• nutmeg
• coconut milk
• water
• water
• butter
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Whisk sugar, flour, cornmeal, baking powder, cornstarch, cinnamon, and nutmeg together in a bowl. Add coconut milk and evaporated milk; fill empty cans with water (totaling 26 fluid ounces) and add to mixture. Mix butter, egg, and vanilla extract into mixture and beat with an electric mixer until well mixed; pour into the prepared dish.
3. 3 Bake in the preheated oven until cornbread is cooked through and set, 1 hour 30 minutes.

By Sharice McLean

Ingredients

• ✓ evaporated milk
• red kidney bean
• cinnamon stick
• sweet potato
• milk
• coconut milk
• sugar
• sweetened condensed milk
• cinnamon
• nutmeg
• clove
• raisin
• butter
• salt
• vanilla extract
• ground ginger

Instructions

1. 1 Place beans and cinnamon sticks in a large pot and add water to cover by 2 inches; bring to a boil. Boil for 2 to 3 minutes. Remove from the heat, cover, and let soak for 1 hour.
2. 2 Cube sweet potatoes and place in a large pot. Cover with salted water and bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
3. 3 Puree beans and soaking water with an immersion blender until smooth. Pass blended beans through a colander.
4. 4 Add milk, evaporated milk, and coconut milk. Turn on the heat to medium and add sugar, condensed milk, cinnamon, nutmeg, and cloves. Cook, stirring every once in a while, for 15 minutes. Add sweet potatoes, raisins, butter, salt, vanilla, and ginger. Reduce heat to low and cook, stirring every now and then, for 15 more minutes.

By vaneblu

Ingredients

• ✓ evaporated milk
• sugar
• brown sugar

Instructions

1. 1 Combine evaporated milk, sugar, and brown sugar in a saucepan over medium-low heat and whisk together. Heat to a simmer and cook until thick, 15 to 20 minutes.

By nanny129

Ingredients

• ✓ evaporated milk
• muscovado sugar
• shortbread pie crust

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 In a large bowl, beat the evaporated milk and sugar with a whisk or electric mixer for 10 to 15 minutes, or until fluffy and mocha colored. Pour into the shortbread crust.
3. 3 Bake for 10 minutes in the preheated oven. The Gypsy Tart will have a sticky surface, and will not set completely until left to cool. Serve chilled.

By GARRY67

Ingredients

• ✓ evaporated milk
• white sugar

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

Ingredients

• ✓ evaporated milk
• sucralose sweetener
• vanilla extract

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

Ingredients

• ✓ evaporated milk
• peanut butter
• honey
• brown sugar

Instructions

1. 1 Mix milk, peanut butter, honey, and brown sugar together in a saucepan over medium-high heat; cook and stir, scraping sides and bottom of saucepan with a rubber spatula, until topping is thickened, 10 to 15 minutes.

By tiffanyrenee

Ingredients

• ✓ evaporated milk
• white sugar
• root beer

Instructions

1. 1 Combine sugar and evaporated milk in a small saucepan over medium heat; bring to a boil, stirring constantly, until mixture thickens, about 12 minutes. Remove saucepan from heat and slowly stir root beer into milk mixture until fully incorporated. Pour root beer mixture into 24 ice pop molds; freeze until solid, 8 hours to overnight.

By higgie2006

Ingredients

• ✓ evaporated milk
• sweetened condensed milk
• lemon juice
• mexican maria cookie

Instructions

1. 1 Combine evaporated milk, condensed milk, and lime juice in a bowl; whisk until mixture is thick and smooth.
2. 2 Line a glass bowl or trifle dish with Maria cookies and cover them with a generous layer of the milk mixture. Add another layer of biscuits and milk. Continue the layering, ending with a layer of the milk mixture.
3. 3 Refrigerate for at least 6 hours, but better if overnight. Remove from the fridge just before serving.

By Chapita

Ingredients

• ✓ evaporated milk
• sugar
• butter
• peanut butter
• marshmallow creme
• vanilla extract

Instructions

1. 1 Grease an 8x8 inch dish.
2. 2 In a medium saucepan over medium heat, combine milk, sugar and butter. Bring to a rolling boil, and let boil 5 minutes. Remove from heat and stir in peanut butter, marshmallow creme and vanilla until well incorporated. Spread into prepared dish. Let cool completely before cutting into squares.

By Pam

Ingredients

• ✓ evaporated milk
• corn
• cream cheese
• jalapeno pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x9 inch casserole dish with cooking spray.
2. 2 In a mixing bowl, combine cream cheese and milk until smooth. Stir in corn and jalapeno peppers. Transfer mixture to the prepared dish and cover with a lid or foil.
3. 3 Bake in a preheated 350 degrees F (175 degrees C) oven for 40 to 50 minutes.

By Susie T

Ingredients

• ✓ evaporated milk
• brown sugar
• walnut
• butter
• vanilla extract

Instructions

1. 1 Butter an 8- or 9-inch square baking dish.
2. 2 Stir together brown sugar and evaporated milk in a large, heavy saucepan. Bring to a boil over medium-high heat. Cook until temperature reaches between 234 and 240 degrees F (112 to 116 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 heat and stir in walnuts, butter, and vanilla. Continue to beat with a sturdy spoon until mixture loses its gloss. Pour into the prepared pan. Score into squares with a knife, then set aside until firm, about 5 minutes.
4. 4 Cut into squares. Store in an airtight container in the refrigerator.

By KAYKWILTS

Ingredients

• ✓ evaporated milk
• ✓ evaporated milk
• caramel
• chocolate cake mix
• butter
• pecan
• milk chocolate chip

Instructions

1. 1 Peel caramels and place in a microwave-safe bowl. Stir in 1/2 cup evaporated milk. Heat and stir until all caramels are melted.
2. 2 Preheat oven to 350 degrees F (175 degrees C) Grease a 9x13 inch pan.
3. 3 In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and chopped pecans. Place 1/2 of the batter in prepared baking pan.
4. 4 Bake for 8 minutes.
5. 5 Place the remaining batter into the fridge. Remove brownies from oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chocolate chips. Remove brownie mix from refrigerator. Using a teaspoon, make small balls with the batter and smash flat. Very carefully, place on top of the caramel sauce until the top is completely covered.
6. 6 Bake for an additional 20 minutes. Remove and let cool.

By Barbara Hodge