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Gramma's Cream of Broccoli
Lunch American

Gramma's Cream of Broccoli

4.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 In a medium saucepan, bring 3 cups water and salt to a boil. Cook broccoli in boiling water, uncovered, for 10 to 12 minutes. Drain, place broccoli in a small bowl, and mash.
  2. 2 Melt butter in a large saucepan over medium heat. Mix in flour, and then gradually whisk in milk and water; stir continuously until liquid begins to boil. Stir in grated onion and mashed broccoli. Season with remaining salt.

By Proud Albertan

Mom Moak's Chicken Noodle Soup
Lunch American

Mom Moak's Chicken Noodle Soup

4.7

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Heat vegetable oil in a stock pot over medium heat. Add celery, carrots, and onion; cook and stir until tender, 8 to 10 minutes. Add chicken broth, potatoes, poultry seasoning, and thyme; bring to a simmer and continue cooking until potatoes are cooked through, about 15 minutes.
  2. 2 Stir chicken, egg noodles, and evaporated milk into soup; cook until noodles are cooked through, 7 to 10 minutes.

By carolann moak

Gingered Carrot Soup
Lunch American

Gingered Carrot Soup

4.5

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Heat oil in heavy large saucepan over medium-high heat. Add onion, ginger, and garlic; sauté until onion is translucent, about 8 minutes. Add stock and carrots; cover and simmer until carrots are tender, about 30 minutes.
  2. 2 Fill blender or the bowl of a food processor halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a saucepan. Repeat with remaining soup.
  3. 3 Heat soup over low heat; stir in evaporated milk and cumin. Season with salt and black pepper.

By Kitchen Basics

Easy Broccoli Quinoa Soup
Lunch American

Easy Broccoli Quinoa Soup

4.1

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat olive oil in a skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add broccoli, water, quinoa, and chicken bouillon cubes to the onion mixture; bring to a boil stirring to dissolve the bouillon cubes. Place a cover on the skillet, reduce heat to low, and simmer until quinoa is fluffy, 10 to 15 minutes.
  2. 2 Stir evaporated milk and flour into the quinoa. Increase heat and bring the mixture to a boil; cook and stir until the mixture thickens, about 5 minutes. Season with salt and pepper to serve.

By mrsembee

Dash's Donair
Lunch American

Dash's Donair

4.6

Prep
30 min
Cook
75 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Make loaf: Mix together salt, oregano, flour, black pepper, Italian seasoning, garlic powder, onion powder, and cayenne pepper in a cup or small bowl.
  3. 3 Place ground beef in a large steel mixing bowl on a sturdy surface; use your hands to blend in spice mixture. Pick up meat and throw it down with force about 20 times, kneading it after each throw. This will help meat hold together better when sliced.
  4. 4 Form meat into a loaf; place on a broiler pan or baking sheet.
  5. 5 Bake in the preheated oven for 1 hour and 15 minutes, rotating loaf halfway through to ensure even baking. Serve warm with sauce or allow meat to chill before slicing and reheating.
  6. 6 Make sauce: Mix together evaporated milk, sugar, and garlic powder in a medium bowl. Gradually whisk in white vinegar, 1 teaspoon at a time, until thickened to your desired consistency.

By DASHRIPROCK

Donair
Lunch American

Donair

3.8

Prep
20 min
Cook
145 min
Total
195 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C).
  2. 2 Prepare meatloaf: Mix together beef, bread crumbs, paprika, cayenne pepper, onion powder, garlic powder, black pepper, and salt in a large bowl until well combined. Press into an 8x8-inch baking dish.
  3. 3 Bake in the preheated oven until cooked through, about 2 hours. An instant-read thermometer inserted into the center of meatloaf should read at least 160 degrees F ( 72 degrees C.) Set aside until cool enough to slice, at least 30 minutes; the longer it cools, the easier it will be to slice.
  4. 4 Make sauce: Combine evaporated milk, sugar, and vinegar in a jar with a lid; shake well to blend. Set aside.
  5. 5 Heat a large skillet over medium-high heat. Cut meatloaf into thin slices and fry in the hot skillet until browned on each side. Remove from the skillet and keep warm. Flick a little water onto the hot skillet and brown pita rounds on each side to soften.
  6. 6 Layer meatloaf slices, tomatoes, and onion down the center of each pita round. Drizzle with sauce. Fold pitas in half towards the center.

By SABMAN

Orange Vegetables Soup
Lunch American

Orange Vegetables Soup

3.9

Prep
60 min
Cook
90 min
Total
165 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Place the squash and pumpkin in a large baking dish. Pour about 1-inch of water into the dish and cover with aluminum foil.
  3. 3 Bake in preheated oven until the squash and pumpkin are tender, 1 hour to 1 hour and 15 minutes.
  4. 4 Heat the oil in a stockpot over medium heat. Combine the onion, celery, cinnamon, nutmeg, and cloves in the hot oil and cook and stir 3 to 5 minutes. Crumble the vegetable bouillon into the onion mixture; stir. Slowly add the boiling water to the mixture while stirring. When the water returns to a boil, add the carrots and sweet potato; season with salt; cover and cook until the potato and carrots are tender, 20 to 25 minutes; remove from heat. Scrape the flesh from the baked squash and pumpkin and add to the soup. Allow soup to cool for 15 minutes.
  5. 5 Ladle batches of the soup into a blender or food processor and blend on high until smooth. Repeat until all soup has been blended. Return blended soup to stockpot over medium heat. Stir in the evaporated milk and orange juice. Cook soup until entirely heated, 10 to 15 minutes.

By OLENAJOY

World's Best Potato Salad
Lunch American

World's Best Potato Salad

4.5

Prep
15 min
Cook
25 min
Total
220 min

Instructions

  1. 1 Place potatoes in 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 set aside to cool.
  2. 2 While the potatoes are cooking, whisk together sugar, 2 beaten eggs, and cornstarch in a saucepan; season with salt.
  3. 3 Stir in milk, vinegar, and mustard. Cook and stir over medium heat until thickened, about 10 minutes. Remove from heat and stir in butter. Refrigerate until cool, then stir in mayonnaise.
  4. 4 Peel and dice potatoes. Transfer to a large bowl; toss with hard-cooked eggs, onion, celery, and 1 teaspoon salt.
  5. 5 Stir dressing gently into the bowl of potato salad until evenly coated.
  6. 6 Chill before serving, 3 hours to overnight.

By Kaye Lynn

Creamy Macaroni Salad
Lunch American

Creamy Macaroni Salad

4.5

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes.
  3. 3 While the macaroni is cooking, mix salt, dry mustard, garlic powder, paprika, onion powder, white pepper, and black pepper together in a small bowl.
  4. 4 Whisk mayonnaise, evaporated milk, and sour cream together in a large salad bowl until smooth and creamy. Stir in seasoning mix until well blended.
  5. 5 Drain and rinse macaroni under cold water until cooled. Drain again.
  6. 6 Add macaroni, onion, celery, carrots, and bell peppers to the salad bowl; mix until well combined and coated with dressing.

By Mandy Franke

Low-Fat Cream of Tomato Soup
Lunch

Low-Fat Cream of Tomato Soup

4.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Pour tomatoes with their juice into a saucepan, and mix in onion, sugar, salt, cloves, and black pepper; bring to a boil over medium heat, reduce heat to a simmer, and cook until the onion is tender, about 10 minutes.
  2. 2 Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  3. 3 Return blended soup to the saucepan, and stir in the evaporated milk. Place over low heat, and cook just until hot, about 1 minute.

By Sara

Low-Fat, Full-Flavor Cream of Broccoli Soup
Lunch

Low-Fat, Full-Flavor Cream of Broccoli Soup

4.5

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Melt butter in a large pot over medium heat. Add leeks and cook until soft and translucent, about 5 minutes. Stir in pepper, salt, and coriander.
  2. 2 Reserve about 1/4 cup of the smallest broccoli florets. Add remaining broccoli to the leeks and cook until bright green, about 5 minutes. Pour in chicken stock and bring to a boil. Reduce the heat, cover, and simmer until broccoli is very tender, 10 to 15 minutes.
  3. 3 Purée soup with an immersion blender until smooth. Stir in reserved broccoli florets and bring to a simmer over medium-low heat, stirring often. Simmer until broccoli is tender, 5 to 7 minutes.
  4. 4 Remove from the heat and stir in evaporated milk. Serve hot.

By Matt Hunt Gardner

No Bake Toffee Fudge Bars
Lunch

No Bake Toffee Fudge Bars

4.4

Prep
15 min
Cook
5 min
Total
140 min

Instructions

  1. 1 Line 13 x 9 x 2-inch pan with foil. Melt 3/4 cup (1-1/2 sticks) butter; combine with graham cracker crumbs. Press crumb mixture evenly in bottom of prepared pan.
  2. 2 Combine sugar, evaporated milk, remaining 1/4 cup (1/2 stick) butter and marshmallows in large saucepan. Heat over medium heat, stirring frequently, until mixture comes to a boil. Boil 5 minutes, stirring constantly. Remove from heat. Add 2 cups semi-sweet chocolate chips, stirring until chips are melted.
  3. 3 Immediately pour over crust, spreading evenly. Sprinkle surface with milk chocolate toffee bits and milk chocolate chips, pressing in lightly. Refrigerate until firm, about 2 hours. Cut into bars. Store leftover bars covered in refrigerator.

By HERSHEYS Kitchens

Cauliflower Potato Salad
Lunch

Cauliflower Potato Salad

2.0

Prep
45 min
Cook
43 min
Total
133 min

Instructions

  1. 1 Place potatoes in a large pot; add water to cover. Bring to a boil and cook until easily pierced with a fork, about 15 minutes. Drain. Let cool until easily handled, about 15 minutes. Peel and dice. Transfer to a large bowl.
  2. 2 Fill a saucepan 2/3 of the way with water and bring to a boil. Add cauliflower florets; cook until tender, 8 to 10 minutes. Drain in a colander and rinse with cold water to stop the cooking process, 1 to 2 minutes. Drain well. Blot with paper towels to remove excess moisture.
  3. 3 Place potatoes, cauliflower, hard-boiled eggs, green onions, celery, and black pepper in a large bowl; toss to combine.
  4. 4 Whisk eggs, stevia, and cornstarch together in a saucepan. Stir in evaporated milk, apple cider vinegar, white vinegar, and mustard. Cook over medium heat, stirring frequently, until dressing thickens, about 10 minutes. Remove from heat; stir in butter. Refrigerate until cool, about 30 minutes.
  5. 5 Fold mayonnaise into dressing. Stir into potato mixture gently until evenly coated.

By Tami Gerrard

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