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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

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

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 Substitute
Drink

Homemade Sweetened Condensed Milk Substitute

4.1

Prep
5 min
Cook
15 min
Total
20 min

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

Gypsy Tart
Dessert European

Gypsy Tart

4.1

Prep
20 min
Cook
10 min
Total
30 min

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

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

Hot Peanut Butter Fudge Topping
Dessert

Hot Peanut Butter Fudge Topping

4.4

Prep
5 min
Cook
10 min
Total
15 min

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

Root Beer Float Ice Pops
Drink

Root Beer Float Ice Pops

3.7

Prep
5 min
Cook
15 min
Total
500 min

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

Carlota de Limón (Mexican Lime Icebox Cake)
Dessert Mexican

Carlota de Limón (Mexican Lime Icebox Cake)

4.3

Prep
15 min
Cook
Total
375 min

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

Peanut Butter Fudge
Dessert

Peanut Butter Fudge

4.4

Prep
5 min
Cook
10 min
Total
45 min

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

Jalapeno Corn Casserole
Dinner

Jalapeno Corn Casserole

4.0

Prep
10 min
Cook
50 min
Total
60 min

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

Brown Sugar Candy
Dessert

Brown Sugar Candy

4.6

Prep
10 min
Cook
15 min
Total
25 min

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

Chocolate Caramel Brownies
Dessert

Chocolate Caramel Brownies

4.7

Prep
15 min
Cook
30 min
Total
45 min

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

Mother's Whipped Lime Dessert
Dessert

Mother's Whipped Lime Dessert

4.6

Prep
10 min
Cook
Total
250 min

Instructions

  1. 1 In a medium bowl, whisk together the gelatin and boiling water until dissolved. Refrigerate until thickened to the consistency of egg whites, about 1 hour.
  2. 2 When the gelatin is thick, whip the evaporated milk in a chilled bowl with chilled beaters until thick enough to form peaks like whipped cream. Fold the whipped milk into the gelatin. Rinse an 8 cup mold and fill with the gelatin mixture. Cover and refrigerate overnight, or at least until set, about 4 hours.
  3. 3 Unmold the gelatin onto a serving dish and sprinkle with cookie crumbs. Put the rest of the crumbs into a bowl and pass around the table at serving time.

By Cookn Gma

Timbales
Dessert

Timbales

5.0

Prep
5 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Heat oil in deep-fryer or heavy deep skillet to 375 degrees F (190 degrees C).
  2. 2 In a medium bowl, whisk together the evaporated milk, sugar, salt, water and egg. Gradually mix in the flour.
  3. 3 Dip a rosette iron into the batter, then into the hot oil. Fry until golden, and drain on paper towels. Dust with confectioners' sugar before completely cool.

By Kay

Brandy or Rum Balls
Dessert

Brandy or Rum Balls

4.4

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 In the microwave or in a metal bowl over a pan of simmering water, melt evaporated milk and chocolate chips, frequently stirring until smooth.
  2. 2 Remove from heat and stir in crushed vanilla wafers and brandy until well blended.
  3. 3 Roll dough into small balls and roll the balls in chopped walnuts and then in confectioners' sugar. Store covered in the refrigerator.

By Nancy

Peanut Butter Fudge with Evaporated Milk
Dessert

Peanut Butter Fudge with Evaporated Milk

5.0

Prep
5 min
Cook
15 min
Total
80 min

Instructions

  1. 1 Butter a 9x13-inch pan.
  2. 2 Melt butter in a large saucepan over medium-high heat. Add evaporated milk and sugar. Bring to a rapid boil. Stir and boil for 7 minutes.
  3. 3 Remove from heat. Add peanut butter and marshmallow cream and stir until completely blended. Pour into the prepared pan and refrigerate until set, 1 to 2 hours. Cut into squares.

By Crazy About Cooking

Never-Never Ever-Ever Fail Fudge
Dessert

Never-Never Ever-Ever Fail Fudge

3.6

Prep
15 min
Cook
5 min
Total
60 min

Instructions

  1. 1 In a medium saucepan over medium heat, combine evaporated milk, sugar and salt. Bring to a boil, then remove from heat and stir in marshmallows, chocolate chips, vanilla and nuts until marshmallows are melted. Pour into an 8x8 inch dish. Let cool completely before cutting into squares.

By Jackie Boehm

Chantilly Cake Frosting

Chantilly Cake Frosting

4.6

Prep
Cook
Total

Instructions

  1. 1 Combine milk, sugar, egg yolks, butter and vanilla in a saucepan.
  2. 2 Cook on medium heat until thick, approximately 12 minutes. Stir constantly.
  3. 3 Remove from heat, and add coconut and macadamia nuts. Continue to stir until cool and thick enough to spread on your cake.
  4. 4 Frost. This will cover a 9x13 inch rectangular cake or a two 8 inch layer round cake.

By Linda Waddy