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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

Pina Colada Flan
Dessert Caribbean

Pina Colada Flan

4.7

Prep
10 min
Cook
60 min
Total
220 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place sugar in a small saucepan over medium heat. Cook gently, without stirring, but shaking occasionally until the sugar has melted. Continue cooking until the sugar has completely melted and turned golden brown. Pour into a large round glass baking dish. Spread the caramel evenly over the bottom of the dish, then set aside to cool for 15 minutes before proceeding.
  3. 3 In a bowl, whisk together eggs, cream of coconut, condensed milk, and pineapple juice until thoroughly combined and smooth. Pour the egg mixture over the caramel in the baking dish. Place a kitchen towel in a large roasting pan, and set the baking dish on the towel. Place the roasting pan into the preheated oven, and carefully fill the roasting pan with water about halfway up the side of the flan dish.
  4. 4 Bake until a knife inserted in the center of the flan comes out clean, about 1 hour.
  5. 5 Remove roasting pan from oven, and allow the flan to cool sitting in its water bath, about 30 minutes. Refrigerate the flan until thoroughly cold, at least 2 hours. To unmold, run a knife all around the edge of the flan to loosen the sides. Place a serving platter on the dish, and quickly flip the pan over to remove the flan onto the platter. Spoon any liquid caramel from the baking dish over the flan, and allow the caramel sauce to pool around the flan. Sprinkle with shaved coconut, and refrigerate until serving.

By Leticia

Ponche de Crème (Trinidad's Eggnog)
Drink Caribbean

Ponche de Crème (Trinidad's Eggnog)

4.7

Prep
15 min
Cook
Total
75 min

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

Coquito Balls (Caribbean-Style Rum Balls)
Dessert Caribbean

Coquito Balls (Caribbean-Style Rum Balls)

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Place coconut flakes in food processor and pulse until finely chopped with some chunks of coconut still visible; do not process to a powdered consistency. Transfer to a bowl and mix with 1/4 cup of powdered sugar. Set aside.
  2. 2 Process coconut cookies in batches in the food processor until they become fine crumbs. When all cookies have been processed, measure 5 cups crumbs and pour them into a large mixing bowl. Discard any additional crumbs or reserve for another use.
  3. 3 Add remaining 1 cup powdered sugar, cocoa powder, cinnamon, and nutmeg to the mixing bowl and mix with cookie crumbs until well combined.
  4. 4 Mix together rum and sweetened condensed milk in a small measuring cup; pour slowly into the cookie crumb mixture, stirring to combine. Mix everything until well blended.
  5. 5 Use your hands to form dough into about thirty-six 1 1/4-inch balls. Roll each ball in the reserved coconut-sugar mixture until well coated, lightly pressing in the coconut topping. Store in an airtight container in the refrigerator until ready to serve or gift.

By fabeveryday

Coquito de Puerto Rico
Drink Caribbean

Coquito de Puerto Rico

5.0

Prep
10 min
Cook
Total
490 min

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

Coconut-Lime Cheesecake with Mango Coulis
Dessert Caribbean

Coconut-Lime Cheesecake with Mango Coulis

4.4

Prep
35 min
Cook
55 min
Total
570 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan.
  2. 2 Combine coconut, gingersnap cookies, and melted butter in a bowl; mix until evenly moistened. Press cookie mixture into the bottom and slightly up the sides of the prepared pan.
  3. 3 Bake crust in the preheated oven until browned and set, about 10 minutes. Set aside to cool.
  4. 4 Reduce oven heat to 300 degrees F (150 degrees C).
  5. 5 Beat softened cream cheese in a mixing bowl until smooth. With the beater set to medium-low, slowly pour condensed milk into the bowl, mixing only until just blended and stopping to scrape the sides of the bowl as necessary.
  6. 6 Add eggs, one at a time, beating well after each addition; scrape the sides of the bowl as necessary.
  7. 7 Pour about 1/2 of the cream cheese batter into a separate bowl. Stir lime zest and lime juice into portion in the new bowl; pour batter over crust in the springform pan, smoothing into an even layer.
  8. 8 Stir coconut extract through remaining cream cheese batter; pour over lime-flavored batter in the springform pan, smoothing into an even layer.
  9. 9 Bake in the preheated oven until top of cheesecake springs back when gently pressed, about 45 minutes.
  10. 10 Turn oven heat off, but leave cheesecake inside with the oven door slightly ajar until the oven cools completely. Refrigerate until thoroughly chilled.
  11. 11 Prepare mango coulis by puréeing mango with sugar in a blender until smooth. If too thick, add 1 teaspoon water at a time, using just enough to make it pourable. Drizzle over cheesecake when plated.

By Alberta Rose

Breezy Key Lime Pie with Strawberry Rhubarb Glaze
Dessert Caribbean

Breezy Key Lime Pie with Strawberry Rhubarb Glaze

4.7

Prep
20 min
Cook
35 min
Total
545 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine crumbs and butter in a bowl until evenly moistened; press into the bottom and up the sides of a 10-inch pie plate.
  3. 3 Beat sweetened condensed milk, Key lime zest, Key lime juice, egg yolks, and vanilla extract in a bowl with an electric mixer until smooth; pour filling into prepared crust.
  4. 4 Bake in the preheated oven until center is slightly jiggly, about 15 minutes. Cool for 10 minutes; refrigerate.
  5. 5 Combine rhubarb, strawberries, sugar, water, and pectin in a saucepan over medium heat; boil, stirring often, until rhubarb and berries break down and glaze begins to thicken and resemble jam, about 20 minutes. Cool until lukewarm; glaze will thicken as it cools.
  6. 6 Spread glaze over pie; refrigerate until chilled before serving, at least 8 hours for the best texture.

By Diamonds_Nine

Habichuelas con Dulce (Sweet Cream of Beans)
Dessert Caribbean

Habichuelas con Dulce (Sweet Cream of Beans)

Prep
10 min
Cook
65 min
Total
135 min

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

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

Sweetened Condensed Milk Caramel
Dessert American

Sweetened Condensed Milk Caramel

4.5

Prep
Cook
180 min
Total
180 min

Instructions

  1. 1 Place unopened can of sweetened condensed milk in a large pot; fill pot with water to cover. Simmer gently for 3 hours, adding hot water as needed to keep the can fully submerged at all times to prevent bursting. Remove can from water with tongs; allow to cool completely before opening to prevent splattering.

By Lorri

Sous Vide Dulce de Leche
Dessert American

Sous Vide Dulce de Leche

4.5

Prep
5 min
Cook
840 min
Total
905 min

Instructions

  1. 1 Set a sous vide precision cooker to 185 degrees F (85 degrees C) according to manufacturer's directions.
  2. 2 Pour sweetened condensed milk into the jar and seal. Immerse in the water bath for 14 hours.
  3. 3 Cool in the refrigerator for 1 hour before serving.

By declan manderscheid

How to Make Dulce de Leche
Dessert Mexican

How to Make Dulce de Leche

4.5

Prep
5 min
Cook
180 min
Total
185 min

Instructions

  1. 1 Make 2 small holes (the size of a finishing nail) on top of can of sweetened condensed milk on opposite sides using a bottle opener.
  2. 2 Place can into a small saucepan; pour water to reach high up sides of the can. Bring water to a boil; reduce heat to low. Simmer milk in the can until it turns light to medium brown and becomes thicker, 3 to 4 hours. Add more water to the saucepan as it evaporates to maintain the level.
  3. 3 Remove lid from can; transfer dulce de leche to a bowl. Whisk to break up any lumps and to incorporate thicker caramel from bottom into rest of sauce.

By John Mitzewich

Caramel Liqueur
Drink

Caramel Liqueur

4.4

Prep
5 min
Cook
240 min
Total
280 min

Instructions

  1. 1 Remove the labels from the cans of milk. Place the cans into a large saucepan, and cover with a few inches of water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer for 4 hours. Keep an eye on the water level, and add water as needed to keep at least an inch of water above the cans. After the cans have boiled for 4 hours, remove from the boiling water and set aside to cool for 35 minutes.
  2. 2 Open the cans and scrape the browned milk into a bowl, whisk in the spiced rum until smooth, then pour into a bottle with a top. The liqueur will keep for several months in the refrigerator.

By Stephanie P

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

Rich Hot Fudge Sauce
Dessert

Rich Hot Fudge Sauce

4.6

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Heat sweetened condensed milk and chocolate in a heavy saucepan over medium-low heat until chocolate is melted, stirring often, about 5 minutes. Remove from heat. Add butter and stir until melted, about 5 minutes more.

By sugarbean

2-Ingredient Strawberry Sorbet
Dessert American

2-Ingredient Strawberry Sorbet

5.0

Prep
5 min
Cook
Total
125 min

Instructions

  1. 1 Combine strawberries and condensed milk in a high-powered blender (such as Vitamix); blend, stopping occasionally to scrape down sides of the blender with a spatula, until completely smooth.
  2. 2 Transfer to a freezer-safe container; freeze for 2 hours.

By Eysa H

2-Ingredient Ice Cream
Dessert American

2-Ingredient Ice Cream

4.7

Prep
10 min
Cook
Total
370 min

Instructions

  1. 1 Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; add condensed milk and beat until thick and well combined.
  2. 2 Transfer mixture to a shallow container and cover with plastic wrap; freeze until solid, about 6 hours.

By Spetia