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Sweet and Spicy Chicken Satay
Dinner Asian

Sweet and Spicy Chicken Satay

4.5

Prep
10 min
Cook
6 min
Total
106 min

Instructions

  1. 1 In a medium bowl, stir together the sweetened condensed milk, teriyaki sauce, vinegar and curry paste. Coat chicken with the sauce, and marinate in the refrigerator for at least 1 1/2 hours.
  2. 2 Preheat a grill or broiler for high heat. Remove chicken from the marinade and thread onto skewers. Discard remaining marinade.
  3. 3 Grill or broil chicken for 3 minutes per side, or until cooked through.

By SHANLEI

Candied Sweet Potatoes with Marshmallows
Dinner American

Candied Sweet Potatoes with Marshmallows

5.0

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain.
  3. 3 Place ½ sweet potatoes in a bowl; mash. Stir in condensed milk, butter, and cinnamon. Add remaining ½ sweet potato cubes; sprinkle in all but 1 tablespoon brown sugar. Stir gently to combine but not so brown sugar dissolves. Transfer sweet potato mixture to a 2-quart baking dish. Top with marshmallows; sprinkle remaining 1 tablespoon brown sugar on top.
  4. 4 Bake in the preheated oven until marshmallows are golden brown, 10 to 15 minutes.

By NKTompk03

Simple Pineapple Stuffing
Dinner American

Simple Pineapple Stuffing

4.3

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch glass baking dish with cooking spray.
  2. 2 Combine pineapple, eggs, condensed milk, and sugar in a large bowl; mix well. Gently fold in bread cubes until well moistened; pour into the prepared baking dish.
  3. 3 Bake in the preheated oven until lightly golden on top, 25 to 30 minutes.

By lindslu01

Church Supper Macaroni and Cheese
Dinner

Church Supper Macaroni and Cheese

3.2

Prep
20 min
Cook
55 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole with butter.
  2. 2 Dissolve salt in a large pot of water. Bring to a boil and cook macaroni, stirring often, until pasta is tender but still slightly firm to the bite, about 8 minutes. Rinse macaroni under cool water, drain, and transfer to a bowl. Stir 1/4 cup softened butter into macaroni and toss a few times to melt butter and coat macaroni.
  3. 3 Beat eggs in a bowl; whisk evaporated and condensed milks into eggs.
  4. 4 Spread a layer of macaroni into the bottom of the prepared casserole; sprinkle with a layer of Cheddar cheese. Continue layering macaroni and cheese, ending with a layer of cheese on top. Pour egg-milk mixture over the layers. Use a fork to gently dig into the layers, assuring that the egg-milk mixture flows into all the layers. Sprinkle with paprika.
  5. 5 Melt 1/4 cup butter in a small skillet over medium heat; cook bread crumbs in the hot butter, stirring constantly, until fragrant and golden, 2 to 3 minutes. Sprinkle crumb topping over casserole.
  6. 6 Bake in the preheated oven until casserole is browned and bubbling, about 45 minutes.

By garlic_in_a_windmill

Flan de Naranja (Orange Flan)
Dinner Mexican

Flan de Naranja (Orange Flan)

Prep
15 min
Cook
45 min
Total
180 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (180 degrees C). Fill a baking dish half way with hot water for the water bath.
  2. 2 Heat sugar and water in a heavy-based saucepan over medium-low heat; constantly swirl the sugar mixture in the pan until sugar dissolves and turns into a golden-brown caramel syrup, about 10 minutes. Watch carefully, as sugar burns easily. Pour melted caramel into a shallow baking dish and gently tilt dish to coat the bottom with caramel.
  3. 3 Mix egg yolks, condensed milk, evaporated milk, orange juice, and orange zest in a large oven-safe bowl; gently pour custard over caramel in baking dish. Cover the flan with foil to prevent a skin forming on top, if you like.
  4. 4 Set bowl into the water bath and bake in the preheated oven until until flan has set but still jiggles slightly when moved, 45 minutes to 1 hour. Allow flan to cool to room temperature, then remove foil, and place flan in the fridge to chill, about 2 hours.
  5. 5 Run a knife around the edges of the flan to loosen from dish; turn flan onto a rimmed serving plate to release custard and let caramel sauce flow over the flan.

By Allrecipes Member

Honey Walnut Shrimp
Dinner Chinese

Honey Walnut Shrimp

4.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir water and sugar together in a small saucepan over high heat. Bring to a boil and add walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.
  3. 3 Whip egg whites in a medium bowl until foamy. Stir in mochiko until it has a pasty consistency.
  4. 4 Heat oil in a heavy deep skillet over medium-high heat. Dip shrimp in mochiko batter, then fry in batches in hot oil until golden brown, about 5 minutes.
  5. 5 Remove with a slotted spoon and drain on paper towels.
  6. 6 Stir together mayonnaise, honey, and sweetened condensed milk in a medium serving bowl.
  7. 7 Add fried shrimp and toss to coat with sauce. Sprinkle candied walnuts on top and serve.

By Celia

Summer Squash and Onion Cheesy Casserole
Dinner American

Summer Squash and Onion Cheesy Casserole

4.1

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish with about 1/2 tablespoon of butter.
  2. 2 Melt remaining 1 tablespoon of butter in a large cast-iron skillet over medium heat, and cook the summer squash and zucchini until the squash pieces begin to brown, 10 to 15 minutes, stirring often. Sprinkle with salt and black pepper, and spread into the bottom of the prepared baking dish. Sprinkle with about 1/3 of the chopped onions.
  3. 3 Mix together the white Cheddar cheese and yellow Cheddar cheese in a bowl until thoroughly combined, and sprinkle about 1/2 cup of the cheese mixture over the onions. Drizzle with about 1 tablespoon of the sweetened condensed milk. Repeat sprinkling cheese, onions, and condensed milk twice more, then top with remaining cheese mixture.
  4. 4 Bake in the preheated oven until the casserole is golden brown and the onions are tender, about 30 minutes.

By Coleman Bell

Southern Butternut Squash
Dinner American

Southern Butternut Squash

4.5

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole dish.
  2. 2 Blend together the butternut squash, sweetened condensed milk, eggs, butter, vanilla, whipping cream, and sugar.
  3. 3 Pour into prepared casserole dish. Prepare topping, if desired: combine brown sugar, flour, 1/3 cup butter, and chopped nuts. Mix together and sprinkle over squash.
  4. 4 Bake in preheated oven until set and edges begin to bubble, 30 to 45 minutes.

By Jiniwin Schroeder

The Best Sweet Potato Casserole
Dinner American

The Best Sweet Potato Casserole

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash.
  3. 3 Mix mashed sweet potato, white sugar, sweetened condensed milk, evaporated milk, melted butter, eggs, vanilla extract, and salt in a bowl using an electric mixer until smooth. Spread into the bottom of a 9x13-inch baking pan.
  4. 4 Mix pecans, brown sugar, melted butter, flour, and sweetened condensed milk in a bowl; spoon topping over sweet potato mixture.
  5. 5 Bake in the preheated oven until golden brown, about 25 minutes.

By Angie Pate

Chinese Honey-Walnut Shrimp
Dinner Chinese

Chinese Honey-Walnut Shrimp

4.0

Prep
10 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Mix egg white and salt together in a bowl; add shrimp and toss to coat evenly. Cover and let shrimp marinate in the refrigerator for 30 minutes.
  2. 2 Bring water to a boil in a small saucepan. Add sugar; cook until dissolved, about 1 minute. Add walnuts. Turn heat down to medium-low. Cook, stirring occasionally, until syrup thickens and turns into a dark caramel color, 4 to 7 minutes.
  3. 3 Line a baking sheet. Pour walnuts onto the baking sheet, spacing the pieces apart. Let cool.
  4. 4 Mix mayonnaise, honey, condensed milk, and lemon juice together in a small bowl for the dressing.
  5. 5 Drain excess liquid from the shrimp. Place cornstarch in a plastic sandwich bag. Toss shrimp in the cornstarch in batches.
  6. 6 Heat 2 to 3 inches of oil in a medium to large pot to 350 degrees F (175 degrees C). Drop shrimp carefully into the hot oil in batches; fry until golden brown, about 3 minutes per batch. Drain on paper towels to preserve crispiness.
  7. 7 Serve shrimp with the walnuts and honey dressing.

By SweetNsalty

Dulce de Leche con Leche Condensada
Dessert Latin American

Dulce de Leche con Leche Condensada

4.8

Prep
5 min
Cook
185 min
Total
220 min

Instructions

  1. 1 Place can of sweetened condensed milk in a saucepan. Pour in enough water to come halfway up the sides of the can; bring to a boil. Reduce heat to medium; cover and cook, adding more water as needed, about 3 hours.
  2. 2 Transfer can to a bowl of ice water using tongs. Let cool completely before opening, at least 30 minutes.

By Fioa

Caramel in a Can (Dulce de Leche)
Dessert Latin American

Caramel in a Can (Dulce de Leche)

4.9

Prep
5 min
Cook
210 min
Total
240 min

Instructions

  1. 1 Remove label from the can of condensed milk. Place unopened can in a 3 1/2- to 4 1/2-quart slow cooker. Pour water into the slow cooker until the can is completely covered with water. Put lid on the slow cooker.
  2. 2 Cook on High for 3 1/2 to 4 1/2 hours, making sure the can is always covered with water. Remove the hot can with tongs; allow to cool until safe to handle, at least 25 minutes. Do not attempt to open the can while it's still hot, as the hot dulce de leche may spit out because of the pressure inside the can.
  3. 3 Open the can and pour contents into a lidded bowl. Stir in vanilla extract.

By Chef Bradly

Brigadeiro
Dessert Latin American

Brigadeiro

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine condensed milk, cocoa, and butter in a medium saucepan over medium heat. Cook and stir until thickened, about 10 minutes.
  3. 3 Transfer mixture into a shallow bowl and allow to cool.
  4. 4 Pinch off some of the dough and roll into a small ball; place on a plate. Repeat with remaining mixture, then roll each brigadeiro in chocolate sprinkles.
  5. 5 Enjoy or chill brigadeiros until ready to serve.

By ROMINA_BR

Brigadeiro Chocolate Delights
Dessert Latin American

Brigadeiro Chocolate Delights

5.0

Prep
10 min
Cook
15 min
Total
85 min

Instructions

  1. 1 Combine condensed milk, cocoa, and 2 tablespoons butter in a saucepan; bring to a boil. Reduce heat to low and cook, stirring constantly, until brigadeiro mixture thickens and pulls away from the bottom and sides when the pan is tilted, 10 to 15 minutes.
  2. 2 Remove from heat and let brigadeiro mixture cool to room temperature, about 1 hour.
  3. 3 Scoop teaspoonfuls of the brigadeiro mixture and roll into balls with greased hands.
  4. 4 Spread chocolate sprinkles on a shallow plate. Dip and roll brigadeiros in sprinkles.

By ginafrombrazil

Brazilian Style Chocolate Pudding
Dessert Latin American

Brazilian Style Chocolate Pudding

3.8

Prep
5 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Blend sweetened condensed milk, eggs, hot chocolate mix, and shredded coconut together in a blender until smooth and creamy. Pour mixture into a microwave-safe bowl; cook in the microwave on high until pudding starts to set, 10 to 12 minutes. Let cool before serving.

By Fernanda Fatio

Cocada (Brazilian Coconut Sweet)
Dessert Latin American

Cocada (Brazilian Coconut Sweet)

3.0

Prep
5 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Combine condensed milk, sugar, coconut, and vanilla extract in a large saucepan. Heat over medium-low heat, stirring constantly, until the mixture thickens and becomes a little darker. If you find that the cocada is cooking too quickly, reduce heat to low and continue stirring.
  2. 2 Once the mixture has thickened enough and feels heavy on the spoon, remove from heat and place spoonfuls on a piece of parchment paper.
  3. 3 Let cool for about 30 minutes (cocada will harden a bit) and transfer to a sealed container.

By Rita

Brazilian Passion Fruit Mousse (Maracuja)
Dessert Latin American

Brazilian Passion Fruit Mousse (Maracuja)

4.3

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Break passion fruits in half, and empty contents into a bowl. Use a little water to help rinse the juice out of the skins. Mix with hands to soften pulp. Strain through a sieve or cheesecloth. Stir in sugar and sweetened condensed milk.
  2. 2 In a chilled bowl, beat cream until stiff peaks form. Fold 1/3 of the cream into the passion fruit mixture, then quickly fold in remaining cream until no streaks remain. Refrigerate for 1 hour.

By Valeriekooka

Brazilian Peanut Fudge
Dessert Latin American

Brazilian Peanut Fudge

5.0

Prep
10 min
Cook
Total
25 min

Instructions

  1. 1 Line a 9-inch square dish with waxed paper.
  2. 2 Pulse the peanuts and biscuits together in a food processor until the mixture resembles coarse flour. Add the sugar and pulse to mix. Pour the sweetened, condensed milk into the mixture and process until the mixture forms a ball that pulls away from the sides of the food processor bowl.
  3. 3 Transfer the mixture to the prepared dish and press with your hands into an even layer. Allow to sit at least 15 minutes, up to overnight. Remove from the dish and cut into squares to serve. Store in air-tight containers between uses.

By Rita

Beijinho de Coco (Coconut Little Kiss)
Dessert Latin American

Beijinho de Coco (Coconut Little Kiss)

4.1

Prep
30 min
Cook
20 min
Total
170 min

Instructions

  1. 1 Bring milk and butter to a simmer in a saucepan over medium-low heat. Continue to cook, stirring often, until the milk has reduced to half and thickened, about 20 minutes. Remove from heat, stir in the 1/4 cup coconut, and allow to cool a bit before pouring into a buttered bowl. Chill in the refrigerator until cold, about 2 hours.
  2. 2 With buttered or oiled hands, form milk mixture into tablespoon-sized balls, and roll in coconut flakes. Stick a clove into each beijinho as decoration.

By BR Cook

Aracely's Flan
Dessert Latin American

Aracely's Flan

4.3

Prep
10 min
Cook
70 min
Total
110 min

Instructions

  1. 1 Whisk together the yolks, condensed milk, and evaporated milk; set aside. Melt margarine in a small saucepan over medium heat. Stir in the brown sugar; keep stirring until the brown sugar has dissolved, and is smooth. Evenly spread the sugar over the bottom of a pie plate, then pour in the custard. Cover with foil. (See Cook's Note.)
  2. 2 Fill a large pot approximately 3/4 full with water and bring to a simmer on the stove. Place the pie plate over the simmering water and cook for 65 to 70 minutes, until flan has set. Remove flan from the boiling water and allow to cool for at least 30 minutes.
  3. 3 To serve, loosen the flan from the pie plate by running a knife around the edges; invert onto a serving plate. Serve at room temperature or cold.

By Sally Pusch

Chilean Alfajores
Dessert Latin American

Chilean Alfajores

3.0

Prep
30 min
Cook
135 min
Total
175 min

Instructions

  1. 1 Place the entire, unopened can of condensed milk in a large saucepan. Fill the saucepan with water and bring to a boil. Lower heat to a simmer and cook until milk inside has caramelized, about 2 hours.
  2. 2 Remove from the heat and set aside to cool while you make the cookies.
  3. 3 Preheat the oven to 325 degrees F (165 degrees C).
  4. 4 Beat butter and sugar together in a bowl with an electric mixer until creamy. Mix in egg, then mix in flour until well combined.
  5. 5 Drop batter by small teaspoonfuls onto an ungreased cookie sheet. Dip your finger into flour, and pat each cookie into a very thin, little circle (about the size of a quarter).
  6. 6 Bake in the preheated oven until just starting to brown around the edges and no longer doughy in the centers, 10 to 12 minutes. Cool on the cookie sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
  7. 7 Sandwich cooled cookies together with the caramelized condensed milk.

By Abby!

Quesillo (Venezuelan Flan)
Dessert Latin American

Quesillo (Venezuelan Flan)

4.3

Prep
15 min
Cook
67 min
Total
587 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Prepare a bain-marie, or water bath, by filling a 9-inch heat-proof container with water.
  3. 3 Melt sugar in a nonstick pan over medium-low heat, stirring constantly until melted, 7 to 10 minutes; be careful to keep it from burning. Pour sugar into a flan mold, coating the sides to ensure that the egg/milk mixture in the next step will not touch the container.
  4. 4 Pour sweetened condensed milk into a bowl. Fill the empty can with milk and add to the bowl; stir in eggs and vanilla extract. Blend well. Fold mixture with a spatula or tap against the counter to remove air bubbles.
  5. 5 Pour milk mixture into the slightly cooled flan mold. Put the lid on and place inside the water bath; don't let the water go over the rim.
  6. 6 Bake the quesillo in the bain-marie in the preheated oven for 45 minutes. Pry lid open with a knife carefully; continue baking until set, about 15 minutes more.
  7. 7 Let quesillo cool to room temperature, at least 25 minutes; refrigerate 8 hours to overnight. Slide a knife around the edges of the mold to loosen and invert onto a plate.

By imgoingbananas

Brigadeiro Dessert
Dessert Latin American

Brigadeiro Dessert

Prep
5 min
Cook
10 min
Total
75 min

Instructions

  1. 1 Grease a 9-inch glass tube pan with margarine.
  2. 2 Combine sweetened condensed milk, cream, cocoa powder, and eggs in a blender; blend until smooth for 3 minutes. Pour in the prepared tube pan.
  3. 3 Microwave on high power until set, 7 to 8 minutes. Remove from microwave and cool slightly. Refrigerate until set completely. Cover with sprinkles before serving.

By Raïtsa

Brazilian Style Flan (Pudim de Leite Condensado)
Dessert Latin American

Brazilian Style Flan (Pudim de Leite Condensado)

4.4

Prep
20 min
Cook
55 min
Total
195 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Melt sugar in a heavy saucepan over low heat, stirring constantly. Cook until sugar becomes a golden brown syrup, about 10 minutes. Pour immediately into a round baking dish, swirling so caramel syrup coats the sides of the dish. Set aside to cool.
  3. 3 Place egg yolks into a blender and blend on medium speed for 5 minutes. Add condensed milk, 3/4 cup plus 2 tablespoons milk, and egg whites. Continue to blend until well combined. Pour over hardened caramel syrup in the baking dish, then cover the dish with aluminum foil.
  4. 4 Line a roasting pan with a damp kitchen towel. Place the baking dish on the towel inside the roasting pan, then place the roasting pan on the oven rack. Fill the roasting pan with boiling water to reach halfway up the sides of the baking dish.
  5. 5 Bake in the preheated oven until a knife inserted 1 inch from the edge comes out clean, 45 to 50 minutes. The center of flan will still be soft. Allow flan to cool before unmolding onto a plate. Refrigerate before serving.

By PattyZumba

Suspiro Limeño
Dessert Latin American

Suspiro Limeño

4.1

Prep
15 min
Cook
30 min
Total
225 min

Instructions

  1. 1 Whisk together sweetened condensed milk, evaporated milk, vanilla, and egg yolks in a saucepan. Place over medium-low heat and gently cook until the mixture thickens, stirring constantly with a wooden spoon, about 30 minutes. Pour into a heatproof serving dish and set aside.
  2. 2 Whip egg whites with confectioners' sugar to stiff peaks (see Editor's Note). Spread meringue on top of milk mixture. Refrigerate until cold, about 3 hours. Sprinkle with cinnamon before serving.

By fran from chile

Flan de Coco (Coconut Flan)
Dessert Latin American

Flan de Coco (Coconut Flan)

4.7

Prep
10 min
Cook
60 min
Total
595 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place 1 cup sugar in a small saucepan over medium heat. Cook gently without stirring, but shake occasionally until sugar is melted. Continue cooking until sugar turns golden brown, then pour into a large glass baking dish. Rotate and tilt the dish to spread caramel evenly over the bottom. Set aside for caramel to cool and harden, about 15 minutes.
  3. 3 Add condensed milk, evaporated milk, eggs, milk, coconut, and remaining 1/2 cup sugar to a blender. Blend until smooth, about 3 minutes. Pour over hardened caramel in the baking dish.
  4. 4 Bake in the preheated oven until custard is set, about 45 minutes. Allow flan to cool for 30 minutes at room temperature. Run a knife around the edges of the dish to separate the flan from the sides. Refrigerate until completely chilled, 8 hours to overnight.
  5. 5 To serve, carefully invert flan onto a rimmed serving plate; let caramel sauce flow over flan.

By Esther