Type what you have

Ingredients

• ✓ evaporated milk
• tomato
• onion
• white sugar
• salt
• clove
• black pepper

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

Ingredients

• ✓ evaporated milk
• butter
• leek
• black pepper
• salt
• coriander
• broccoli
• chicken broth

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

Ingredients

• ✓ evaporated milk
• butter
• graham cracker crumb
• sugar
• miniature marshmallow
• semi-sweet chocolate chip
• milk chocolate toffee bit
• milk chocolate chip
• semi-sweet chocolate chip

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

Ingredients

• ✓ evaporated milk
• potato
• cauliflower
• egg
• green onion
• celery
• black pepper
• egg
• stevia powder
• cornstarch
• apple cider vinegar
• white vinegar
• mustard
• butter
• mayonnaise

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

Ingredients

• ✓ evaporated milk
• water
• salt
• broccoli
• butter
• all-purpose flour
• water
• onion
• salt

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

Ingredients

• ✓ evaporated milk
• vegetable oil
• celery
• carrot
• onion
• chicken broth
• baking potato
• poultry seasoning
• thyme
• chicken
• egg noodle

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

Ingredients

• ✓ evaporated milk
• olive oil
• onion
• ginger
• garlic
• chicken stock
• carrot
• half and half
• cumin
• salt
• black pepper

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

Ingredients

• ✓ evaporated milk
• olive oil
• onion
• garlic
• broccoli
• water
• quinoa
• chicken bouillon
• flour
• salt
• black pepper

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

Ingredients

• ✓ evaporated milk
• salt
• oregano
• flour
• black pepper
• italian seasoning
• garlic powder
• onion powder
• cayenne pepper
• ground beef
• white sugar
• garlic powder
• white vinegar

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

Ingredients

• ✓ evaporated milk
• ground beef
• bread crumb
• paprika
• cayenne pepper
• onion powder
• garlic powder
• black pepper
• salt
• sugar
• vinegar
• pita bread
• tomato
• onion

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

Ingredients

• ✓ evaporated milk
• butternut squash
• pumpkin
• vegetable oil
• onion
• celery
• cinnamon
• nutmeg
• clove
• vegetable bouillon
• water
• carrot
• sweet potato
• salt
• orange juice

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

Ingredients

• ✓ evaporated milk
• potato
• white sugar
• egg
• cornstarch
• salt
• vinegar
• yellow mustard
• butter
• mayonnaise
• egg
• onion
• celery
• salt

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

Ingredients

• ✓ evaporated milk
• carrot
• celery
• yellow bell pepper
• red bell pepper
• green bell pepper
• onion
• sour cream
• mayonnaise
• black pepper
• white pepper
• onion powder
• paprika
• garlic powder
• mustard powder
• salt
• elbow macaroni

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

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
• sugar
• egg
• sweetened condensed milk
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt sugar in a medium saucepan over medium-low heat until liquefied and golden in color. Carefully pour hot syrup into a deep 9-inch round glass baking dish, turning the dish to evenly coat the bottom; set aside.
3. 3 Beat eggs in a large bowl. Add condensed milk, evaporated milk, and vanilla; beat until smooth. Pour egg mixture on top of caramel in the baking dish; place in a deep roasting pan. Carefully pour in enough hot water to come 1 inch up the sides of the dish.
4. 4 Bake in the preheated oven until just set with a slight jiggle in the center, about 1 hour, checking after 55 minutes. Keep in mind the flan will continue to set as it cools. Remove from the oven and carefully transfer baking dish to a wire rack; cool to room temperature, then cover with plastic wrap to prevent a skin forming. Refrigerate for 3 hours or up to 3 days.
5. 5 To serve, run a knife around the edges of the dish; carefully invert onto a rimmed serving plate and let caramel sauce flow over flan.

By ASOTO

Ingredients

• ✓ evaporated milk
• bacon
• onion
• butter
• russet potato
• egg

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Place bacon in a Dutch oven over medium heat. Cover and cook until bacon begins to soften and render grease. Add onion and cook until soft and translucent. Remove the cover, and continue cooking until mixture caramelizes and turns a deep, golden brown.
3. 3 Remove from the heat and stir in butter until melted. Stir shredded potatoes into onion mixture. Add evaporated milk and eggs, and stir until well combined. Pour into a 9x13-inch baking dish.
4. 4 Bake in the preheated oven until bubbly and golden on top, about 1 hour. If top browns too quickly, cover with foil. Remove and let stand for 10 minutes before slicing into 3x3-inch squares. Serve hot.

By J Sell SrJr

Ingredients

• ✓ evaporated milk
• sweetened condensed milk
• egg
• cream cheese
• milk
• vanilla extract
• sugar

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place sweetened condensed milk, evaporated milk, eggs, cream cheese, milk, and vanilla extract in a blender; blend until smooth.
3. 3 Place sugar in an even layer in a saucepan over medium heat. Cook until the edges start to brown, about 1 minute; drag sugar into the center with a spatula once the edges start to brown. Continue cooking, stirring from time to time, until caramel is an even golden brown, 4 to 5 minutes.
4. 4 Meanwhile, pour 1 inch boiling water into a large oven-safe pot or baking dish to make a water bath.
5. 5 Pour caramel into a 9-inch flan mold or baking pan; swirl so that caramel reaches 1 inch up the sides. Pour the condensed milk mixture on top. Set in the water bath.
6. 6 Set the flan and water bath in the preheated oven; bake until a damp table knife inserted into the center comes out clean, 45 minutes to 1 hour. Remove from the oven and let stand for 5 minutes.
7. 7 Chill flan in the refrigerator until firm, 2 to 3 hours. Invert onto a serving plate so that caramel is on top.

By damaris

Ingredients

• ✓ evaporated milk
• plum
• gelatin
• water
• white sugar
• lemon juice
• water

Instructions

1. 1 Place plums into a saucepan over medium-low heat. Cover and simmer, stirring occasionally, until soft, 5 to 10 minutes. Cool, 15 to 30 minutes.
2. 2 Combine ½ cup hot water and gelatin powder in a bowl until granules are completely dissolved. Mix in cooled plums, sugar, and lemon juice until sugar is dissolved. Chill in the refrigerator until gelatin mixture begins to thicken, about 30 minutes.
3. 3 Beat evaporated milk in a bowl with an electric mixer until thick: spoon into plum mixture and beat until fluffy. Chill in the refrigerator for at least 3 hours.

By Kellie Constable

Ingredients

• ✓ evaporated milk
• white sugar
• water
• sweetened condensed milk
• egg
• cream cheese
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat together sugar and water in a small saucepan over medium heat, stirring occasionally, until sugar dissolves into a light brown caramel, 8 to 10 minutes. Pour into a round glass baking dish.
3. 3 Place condensed milk, evaporated milk, eggs, cream cheese, and vanilla in a blender; blend into a smooth custard. Pour over caramelized sugar in the baking dish.
4. 4 Place the baking dish in a deep baking pan. Pour in enough water to reach halfway up the sides of the baking dish.
5. 5 Bake in the preheated oven until custard is set and top is light brown, about 1 hour.
6. 6 Carefully transfer the baking dish to a wire rack to cool to room temperature. Cover the dish with plastic wrap and refrigerate until cold, 3 to 4 hours.

By kimmy73

Ingredients

• ✓ evaporated milk
• water
• white sugar
• water
• egg yolk
• sweetened condensed milk
• vanilla extract

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Place a 9-inch metal pie dish into a deep baking pan; pour boiling water into the baking pan to reach about halfway up the sides of the pie dish to make a water bath.
2. 2 Pour 1/2 cup sugar and 1 teaspoon water into a heavy saucepan over medium heat. Gently swirl mixture in the pan until sugar dissolves, melts, and turns into a golden-brown caramel syrup, about 10 minutes. Watch carefully, as sugar burns easily. Pour melted caramel into the warmed pie dish; gently tilt the dish to coat the bottom with caramel.
3. 3 Whisk egg yolks, condensed milk, evaporated milk, remaining 1/4 cup sugar, and vanilla in a bowl until creamy and thoroughly combined. If mixture is foamy, skim foam off with a folded paper towel. Gently pour custard over caramel in the pie dish. Cover the baking pan with aluminum foil.
4. 4 Bake in the preheated oven until custard is set but jiggles slightly when nudged, 45 minutes to 1 hour. Remove foil and place flan with the water bath in the refrigerator until chilled, about 2 hours.
5. 5 Remove the pie dish from the water bath; run a knife around the edges of flan. Invert flan onto a rimmed serving platter to release custard; let caramel sauce flow over flan.

By FleurSweetLoves

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
• mini tart shell
• butter
• white sugar
• egg
• vanilla extract
• coconut
• strawberry jam

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Place frozen mini tart shells on a baking sheet.
2. 2 Beat the butter, sugar, egg, evaporated milk, and vanilla extract, mixing until fully combined. Stir in the coconut. Place 1/2 teaspoon of jam into each mini tart shell, and fill the shells with about 1 tablespoon of the coconut mixture.
3. 3 Bake in the preheated oven until the shells and topping are lightly golden brown, about 20 minutes. Cool on wire rack.

By Freya

Ingredients

• ✓ evaporated milk
• bacon
• onion
• russet potato
• flour
• egg
• salt
• pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 In a large skillet over medium heat, fry bacon pieces until crisp; remove to paper towels. Reserve half of bacon drippings, and set aside. Return skillet to stove; stir onions, and cook until soft and translucent.
3. 3 In a large bowl, stir together reserved drippings, bacon, onion, and potatoes. Mix in flour, evaporated milk, and eggs. Season with salt and pepper to taste.
4. 4 Pour into baking dish, and bake in a preheated oven until top is nicely brown, about 1 hour. Cut into squares, and serve with sour cream, if desired.

By JOENAUJOKAS

Ingredients

• ✓ evaporated milk
• egg
• milk
• ground beef
• cream of wheat cereal
• onion
• cream of chicken soup
• cream of mushroom soup
• parsley

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, whisk together the egg and the milk. Add the beef, cream of wheat and onion and mix well. Shape into 1 inch balls. Place balls on a lightly greased baking sheet.
3. 3 Bake at 350 degrees F (175 degrees C) for about 20 minutes.
4. 4 Drain meatballs on paper towels, if needed. Then place meatballs in a lightly greased 2 quart casserole dish. In a separate medium bowl, combine the soups with the evaporated milk, stirring until smooth. Pour over the meatballs.
5. 5 Bake uncovered at 350 degrees F (175 degrees C) for another 40 minutes. Sprinkle with parsley before serving.

By Jessica

Ingredients

• ✓ evaporated milk
• butter
• onion
• portobello mushroom
• bacon
• egg
• potato
• sun-dried tomato
• salt
• black pepper
• cheddar cheese
• sour cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch casserole dish.
2. 2 Heat butter in a skillet over medium heat; cook and stir onions and mushrooms until softened and tender, about 10 minutes.
3. 3 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving 1 tablespoon bacon grease. Crumble bacon.
4. 4 Beat milk, eggs, and reserved 1 tablespoon bacon grease together in a bowl; fold in potatoes until evenly mixed. Stir onion-mushroom mixture and sun-dried tomatoes into potato mixture; season with salt and pepper. Pour potato mixture, including all the liquid, into the prepared casserole dish. Sprinkle bacon and 1 1/2 cup Cheddar cheese over potato mixture.
5. 5 Bake in the preheated oven until potatoes are tender and cheese is melted, about 55 minutes. Sprinkle remaining 1/2 cup Cheddar cheese over potato mixture and continue baking until melted, about 5 minutes more. Serve with sour cream.

By willow27

Ingredients

• ✓ evaporated milk
• date
• baking soda
• water
• butter
• white sugar
• egg
• self-rising flour
• brown sugar
• butter
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
2. 2 In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.
3. 3 Beat 1/3 cup of butter with white sugar in a bowl with an electric mixer until light and frothy. Beat in eggs and mix well to combine.
4. 4 Add flour and date mixture (including water) to the egg mixture and fold to combine. Pour cake batter into the prepared baking dish.
5. 5 Bake in the preheated oven until a tester comes out clean, 30 to 40 minutes. Let cake cool slightly while you prepare the toffee sauce.
6. 6 To make the toffee sauce: Combine brown sugar, 1/3 cup butter, and evaporated milk in a small saucepan; cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in vanilla. Pour toffee sauce over individual servings of warm cake.

By Maree

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
• sherry
• all-purpose flour
• beef stock
• olive oil
• black pepper
• lemon pepper
• salt
• allspice
• nutmeg
• parsley
• worcestershire sauce
• egg
• ground pork
• ground beef
• bread
• onion
• butter

Instructions

1. 1 Melt butter in a skillet over medium heat; cook and stir onion in the melted butter until tender, 5 to 10 minutes.
2. 2 Place bread cubes in a bowl; pour 1/2 cup evaporated milk over bread cubes. Set aside until bread cubes absorb milk.
3. 3 Mix ground beef, ground pork, cooked onion, bread cube mixture, eggs, Worcestershire sauce, parsley, nutmeg, allspice, salt, lemon pepper, and ground black pepper together in a large bowl. Form mixture into golf ball-sized meatballs.
4. 4 Heat olive oil in the same skillet used for onion over medium-high heat; cook meatballs in the hot oil, turning with tongs, until all sides are browned, 10 to 15 minutes. Pour in beef stock and simmer until meatballs are cooked through, 15 to 20 minutes. Transfer meatballs to a serving bowl, reserving liquid in the skillet.
5. 5 Remove 1 cup beef stock from skillet; whisk flour into the 1 cup stock until smooth. Pour flour mixture back into skillet, whisking until mixture is smooth. Gradually whisk remaining evaporated milk and sherry into beef stock mixture. Simmer, stirring occasionally, until gravy is warmed and smooth, 5 to 10 minutes. Pour gravy over meatballs to serve.

By Love2BMum

Ingredients

• ✓ evaporated milk
• pepper
• chicken bouillon
• green cabbage
• butter
• onion
• sauerkraut
• pepper
• salt
• cheddar cheese
• butter
• onion
• potato
• water
• butter
• salt
• all-purpose flour

Instructions

1. 1 To make the dough, combine the flour and salt in a large bowl. Make a well in the center and add the soft butter and evaporated milk; stir gently until all the liquid is absorbed. Add water only as needed, kneading continuously until dough sticks together. Place dough into a greased bowl, turn to coat, and let rest for 30 minutes.
2. 2 To make the potato filling, place potatoes into a saucepan with water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain and set aside. Melt 1/2 cup butter in a medium skillet, over medium heat. Saute onions in butter until tender. Mix the onions into the potatoes along with the cheese and season with salt and pepper to taste.
3. 3 To make the sauerkraut and cabbage filling, pour the drained sauerkraut into a large saucepan. In a medium skillet, saute 2 onions in 1/2 cup butter until tender, about 5 minutes. Stir the onions into the sauerkraut along with the cabbage and chicken bouillon cube. Cook over low heat until liquid evaporates. Season with pepper and remove from heat. Allow the mixture to cool, then run through a grinder or food processor.
4. 4 Remove the dough from the bowl onto a lightly floured surface. Roll out to 1/8 inch in thickness. Cut into 3 inch circles. Place one tablespoon of filling onto one side of the circle. Fold the other half over and press the edges to seal. Place finished dumplings onto a floured tray and keep covered.
5. 5 Bring a large pot of water to a boil. Drop 10 or so dumplings into the water at a time. Cook for 3 to 5 minutes, then remove to a colander to drain. Place finished dumplings onto a lightly oiled dish and turn them to coat with a thin layer. This will keep them from sticking together. Serve dumplings with fried onions and sour cream. Cooled dumplings also can be fried in oil and butter for a nice crispy surface.

By Olga D

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