Type what you have

Ingredients

• ✓ butter
• sweetened condensed milk
• cocoa
• chocolate sprinkle

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

Ingredients

• ✓ butter
• sweetened condensed milk
• cocoa powder
• chocolate sprinkle

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

Ingredients

• ✓ butter
• ✓ butter
• all-purpose flour
• milk
• baking powder
• salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet.
2. 2 Whisk flour, 1 cup melted butter, milk, baking powder, and salt together in a bowl until begins to pull together. Turn dough out onto a lightly floured surface; knead until smooth and elastic.
3. 3 Roll dough out to ⅛-inch thickness; cut into 8-inch circles. Brush circles with remaining 3 tablespoons melted butter. Fold each circle in half, then fold in half again to form triangles. Press firmly to seal the layers; place on the prepared baking sheet.
4. 4 Bake in the preheated oven until golden brown, about 15 minutes. Serve warm.

By Barbara P

Ingredients

• ✓ butter
• peanut oil
• plantain
• brown sugar
• salt

Instructions

1. 1 Round up all your ingredients, and heat peanut oil and butter in a large skillet over medium-high heat until butter begins to sizzle.
2. 2 Gently toss plantain slices with brown sugar, then place into hot oil. Fry until plantains begin to turn golden brown, then turn over, and continue frying until caramelized, about 2 minutes per side.
3. 3 Drain plantains on a paper towel-lined plate and sprinkle with salt before serving.

By EFlorida

Ingredients

• ✓ butter
• banana
• white sugar
• cinnamon

Instructions

1. 1 Cut each banana half into 3 or 4 pieces.
2. 2 Mix sugar and cinnamon together in a shallow bowl. Set aside.
3. 3 Melt butter in a skillet over medium-low heat. Add banana slices and cook until golden brown, 5 to 10 minutes. Transfer banana slices to a paper towel-lined plate.
4. 4 Press fried banana slices into cinnamon sugar, one at a time, until evenly coated.

By Nandabear

Ingredients

• ✓ butter
• all-purpose flour
• egg
• water
• salt

Instructions

1. 1 Combine sifted flour and butter in the bowl of a food processor; pulse until crumbly. Add egg and pulse until just combined.
2. 2 Dissolve salt in warm water. Add gradually to the food processor and pulse until a soft dough ball forms. Place dough ball into a bowl and wrap tightly with plastic wrap. Refrigerate for at least 30 minutes.
3. 3 Dust a work surface with flour and knead dough for 1 minute. Roll out thinly and cut into rounds; use right away for your favorite sweet or savory empanadas, or freeze for later.

By Fioa

Ingredients

• ✓ butter
• sweetened condensed milk
• coconut
• coconut
• clove

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

Ingredients

• ✓ butter
• sugar
• coconut
• egg yolk
• egg white

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix sugar, coconut, and butter in a bowl with an electric mixer until well combined. Add egg yolks and egg white; beat until well combined. Pour mixture into a 9-inch pie plate.
3. 3 Place the pie plate into a large roasting pan; pour enough boiling water into the bottom of the roasting pan to reach about halfway up the side of the pie plate.
4. 4 Place the roasting pan in the preheated oven and bake until custard is golden brown on top, about 30 minutes.
5. 5 Remove from the oven and let cool to room temperature, about 30 minutes. Serve immediately or refrigerate until serving.

By Katt Lopes Vallee

Ingredients

• ✓ butter
• banana
• brown sugar
• pecan
• raisin
• brandy

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 9x13 inch casserole dish.
2. 2 Cover the bottom of the prepared casserole dish with half of the banana slices. Sprinkle the bananas with half the brown sugar, butter pieces, pecans, and raisins. Form another layer with the remaining banana slices and repeat layering with remaining brown sugar, butter, pecans, and raisins.
3. 3 Bake in preheated oven for 30 minutes; remove from oven and cool for 5 minutes. Sprinkle brandy over top of dish to serve.

By Kristy Pierce Bishop

Ingredients

• ✓ butter
• sugar
• sweetened condensed milk
• coconut
• egg
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a mini cupcake mold with butter and coat with sugar.
2. 2 Mix condensed milk, shredded coconut, eggs, and Parmesan cheese together in a bowl until combined. Pour coconut mixture into prepared cupcake mold, filling each cup to 3/4 full.
3. 3 Place cupcake mold into a roasting pan about 1 inch larger than the cupcake mold. Pour hot tap water into the roasting pan until it is halfway up the sides of the cupcake mold, about 1 inch.
4. 4 Bake in the preheated oven until the coconut mixture is golden brown, about 10 minutes.
5. 5 Cool on a wire rack until the custard can easily be removed from the mold. Place custards into mini paper muffin cup liners.
6. 6 Refrigerate until chilled.

By Alessandra Kanawati

Ingredients

• ✓ butter
• sweetened condensed milk
• white sugar
• egg
• all-purpose flour

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!

Ingredients

• ✓ butter
• onion
• garlic
• curry powder
• red pepper flakes
• chicken broth
• butternut squash
• nutmeg
• worcestershire sauce
• peanut butter
• light cream
• parsley

Instructions

1. 1 Melt the butter in a large pot over medium heat. Stir in the onion, garlic, curry powder, and red pepper flakes. Cook until the onion has turned translucent, 5 to 8 minutes.
2. 2 Stir the chicken stock and squash into the onion mixture. Simmer the soup over medium heat until the squash is tender when pierced with a fork, about 20 minutes. Turn off the heat, and stir in the nutmeg, Worcestershire sauce, and peanut butter. Transfer the mixture in batches to a blender or food processor; blend until smooth, slowly pouring in the cream. Reheat soup if necessary, but do not boil. Serve garnished with parsley.

By Marian

Ingredients

• ✓ butter
• cooking spray
• egg
• milk
• cheese blend
• tapioca starch
• self-rising flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Oil a baking sheet with cooking spray and set aside.
2. 2 Stir together egg, milk, cheese, and butter in a large bowl. Sprinkle in tapioca starch and flour; stir in to form a dough. Knead dough for 2 minutes on a lightly floured surface, then roll into golf ball-sized pieces and place onto the prepared baking sheet.
3. 3 Bake in the preheated oven until golden brown, 10 to 15 minutes.

By ARTHROPOD

Ingredients

• ✓ butter
• tapioca starch
• white sugar
• egg
• cinnamon
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Place tapioca flour in a large bowl. Add sugar, butter, eggs, cinnamon, and salt. Mix well until a soft dough forms.
3. 3 Pinch off a small piece of dough and roll out into a rope the length of a pencil on your work surface; coil tightly into a spiral. Repeat with remaining dough. Arrange spirals on baking sheets.
4. 4 Bake in the preheated oven until cooked on the bottom but still pale on top, about 15 minutes.

By Erick

Ingredients

• ✓ butter
• zapallo squash
• all-purpose flour
• baking soda
• salt
• canola oil

Instructions

1. 1 Peel, seed, and cut zapallo into chunks. Place in a saucepan, cover with water, and bring to a boil over medium-high heat. Cook until zapallo is soft and easily pierced with a fork, 15 to 20 minutes. Drain and allow to cool slightly.
2. 2 Mix flour, baking soda, and salt together in a mixing bowl, and set aside. Stir together squash and melted butter. Stir the flour mixture into the butter mixture until blended. Turn the dough out onto a lightly floured surface and knead until soft and satiny, adding a little more flour if necessary. Cover dough with a towel and allow to rest 15 minutes.
3. 3 Roll out the dough to 1/8-inch thick, and cut into 3-inch diameter circles. Poke each circle a few times with a fork to make holes and prevent rising.
4. 4 Pour oil into a large, deep skillet and heat over medium-high heat until hot, 385 degrees F (195 degrees C). Place several of the dough circles into hot oil; cook until lightly browned, 3 to 4 minutes. Drain on paper towels. Cook remainder of dough circles in batches.

By Makka

Ingredients

• ✓ butter
• water
• cornmeal
• mozzarella cheese
• salt
• cooking spray

Instructions

1. 1 Mix water, cornmeal, mozzarella cheese, butter, and salt together in a large bowl. Knead until well combined and a soft dough forms. Form dough into balls the size of a medium orange. Place each ball between two sheets of plastic wrap and flatten with a rolling pin to the desired thickness.
2. 2 Leaving plastic wrap in place, press the top edge of a cereal bowl or drinking glass into the surface of the dough to cut circles. Remove the plastic wrap and remove any excess dough scraps.
3. 3 Spray a griddle with cooking spray and set over medium-high heat. Working in batches, cook arepas on the hot griddle until golden brown, about 5 minutes per side. Serve immediately.

By Sweet y Salado

Ingredients

• ✓ butter
• ✓ butter
• sweetened condensed milk
• all-purpose flour
• powdered sugar
• pisco
• brandy
• baking powder
• salt
• powdered sugar

Instructions

1. 1 Combine condensed milk and butter for filling in a pot over medium-low heat. Simmer, stirring occasionally, until it coats the back of a spoon and becomes caramelized, about 2 hours.
2. 2 While the filling is simmering, mix flour, butter, powdered sugar, pisco, baking powder, and salt for cookies in a stand mixer fitted with the paddle attachment until a dough forms.
3. 3 Shape dough into a disc and wrap in plastic wrap. Refrigerate for 15 to 30 minutes.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
5. 5 Roll dough on a lightly floured surface to a thickness of 1/8 inch or 3/16 inch. Use a small cookie cutter to cut approximately 80 circles. Transfer cookies to the prepared baking sheets; prick each cookie once with the tines of a fork.
6. 6 Bake cookies in the preheated oven until edges are just golden, about 12 minutes, switching racks halfway through; do not let them brown. Remove oven and transfer to a wire rack. Repeat to cook remaining cookies.
7. 7 When the filling has finished simmering, let it cool slightly, about 15 minutes.
8. 8 Spread filling over one side of 2 cookies, and press together like sandwiches. Roll in powdered sugar to coat. Repeat to fill and coat remaining cookies.

By Kara Marie Cormier

Ingredients

• ✓ butter
• cassava flour
• kosher salt
• cayenne pepper
• cheddar cheese
• milk

Instructions

1. 1 Combine cassava flour, salt, cayenne, butter, and Cheddar cheese in a large bowl by rubbing the mixture between your fingertips until it resembles large, coarse crumbs. Drizzle in milk and continue mixing and rubbing with your hands until the mixture resembles very small pebbles and is moist enough to hold together in large clumps when squeezed tightly together; add more milk if needed.
2. 2 Place a small (6-inch) dry, nonstick pan over medium-high heat until hot, about 2 minutes. Transfer in a heaping 1/2 cup cassava mixture or enough to cover the bottom of the pan. The mixture should be 1/4 inch to 1/2 inch deep. Press the top of the mixture down slightly to settle and use a spatula to go around the edges of the mixture, pressing any loose crumbs back into the flatbread.
3. 3 Cover and cook until the bottom is golden brown, a crust forms under the flatbread, and a spatula can be slid underneath, about 3 minutes. Turn over with a combination of tossing the pan up slightly while flipping with the spatula. You can also place a plate over the pan, then invert the flatbread and slide it back into the pan. Cook the other side until golden brown, 3 to 4 minutes more. Remove from heat and let rest for 2 minutes before serving warm.

By John Mitzewich

Ingredients

• ✓ butter
• white sugar
• cornmeal
• all-purpose flour
• salt
• egg
• milk

Instructions

1. 1 Mix sugar, cornmeal, flour, and salt together in bowl until combined; add eggs.
2. 2 Stir milk and melted butter in a bowl until smooth; stir into the cornmeal mixture until smooth, about 5 minutes.
3. 3 Grease a griddle; place over high heat. Drop tablespoonfuls of the cornmeal mixture into the skillet; cook until golden brown, about 5 minutes each side.

By SnL

Ingredients

• ✓ butter
• egg
• sugar
• parmesan cheese
• sour cream
• baking powder
• rice flour
• sesame seed

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Beat egg whites in a glass, metal, or ceramic bowl until firm but not stiff.
4. 4 Combine sugar and melted butter in a large bowl; beat on high speed until creamy.
5. 5 Mix in egg yolks until well blended.
6. 6 Gradually mix in Parmesan cheese. Add sour cream and baking powder; beat until batter is smooth.
7. 7 Sift rice flour over batter, then fold it in with a spatula. Fold in egg whites.
8. 8 Pour batter into a 9x13-inch glass baking dish. Sprinkle sesame seeds on top.
9. 9 Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean, about 38 minutes.

By POSTRES de La Cipota

Ingredients

• ✓ butter
• milk
• sugar
• cornmeal
• egg
• all-purpose flour
• baking powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
2. 2 Combine milk, sugar, cornmeal, eggs, butter, all-purpose flour, and baking powder in a blender; mix until very smooth, about 5 minutes. Pour into the prepared cake pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 45 minutes. Let cool before cutting and serving.

By rbdemedeiros

Ingredients

• ✓ butter
• white sugar
• egg
• coconut
• all-purpose flour
• baking powder
• salt
• coconut milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
2. 2 Beat sugar, butter, and egg yolks together in a bowl using an electric mixer until smooth and creamy; add shredded coconut.
3. 3 Whisk flour, baking powder, and salt together in a bowl. Stir creamed butter mixture, alternating with coconut milk, into flour mixture until batter is just mixed.
4. 4 Beat egg whites in a glass or metal bowl until until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into batter. Pour batter into the prepared cake pan.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 45 minutes.

By 4eversmiling

Ingredients

• ✓ butter
• water
• salt
• all-purpose flour
• egg
• sunflower oil
• quince paste
• egg
• white sugar

Instructions

1. 1 Combine water and salt in a small saucepan over medium heat and warm through, stirring until salt is dissolved. Remove from heat and let cool for 2 to 3 minutes.
2. 2 Combine sifted flour and butter in the bowl of a food processor; pulse until crumbly. Add egg and pulse until just combined. Add salt water gradually to the food processor and pulse until a soft dough ball forms that easily separates from the edge of the bowl. Add more water, 1 teaspoon at a time, only if needed. Press dough into a ball and wrap tightly with plastic wrap. Refrigerate for at least 30 minutes.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Cover a baking tray with aluminum foil and grease with sunflower oil. Set aside.
4. 4 Dust a work surface with flour and knead dough for 1 minute. Divide dough into 2 pieces. Roll 1 piece out thinly and cut into 3-inch discs. Repeat with the second piece.
5. 5 Put a couple of cubes of quince paste in the center of each circle. Fold over and seal borders together by pressing between your fingers. Working from one end to the other, gently fold the edge over on itself to create a fanned look. Alternatively, you can press the edges together with a fork. Transfer empanadas to the baking sheet, brush with beaten, egg and sprinkle with sugar.
6. 6 Bake in the preheated oven until golden, about 10 minutes.

By Fioa

Ingredients

• ✓ butter
• all-purpose flour
• baking powder
• white sugar
• egg
• milk
• vanilla extract
• almond extract

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C). Lightly grease and flour a 9- or 10-inch Bundt pan. Sift flour and baking powder together into a bowl.
2. 2 Use a spatula to cream butter and sugar together by hand until light and fluffy. Add eggs all at once and mix well. Mix in flour mixture and 1 cup milk; batter will be doughy. Mix in remaining 1 cup milk along with vanilla and almond extracts. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven for 1 hour. Reduce the heat to 350 degrees F (175 degrees C) and continue baking for 15 more minutes.

By Bernadette Beekman

Ingredients

• ✓ butter
• butternut squash
• water
• salt
• evaporated milk
• corn
• sweet pea
• cheddar cheese
• basmati rice

Instructions

1. 1 Place squash in a large pot and add enough water to cover; season with salt. Bring water to a boil and cook until squash is tender, about 20 minutes. Drain squash and return to pot.
2. 2 Mash squash with a potato masher; add evaporated milk, butter, and salt and beat with an electric mixer until smooth and creamy. Stir corn, peas, and Cheddar cheese into squash mixture; cook and stir over medium-low heat until cheese is melted, about 10 minutes. Serve squash mixture over rice.

By Holly

Ingredients

• ✓ butter
• onion
• russet potato
• chicken breast
• water
• corn
• salt
• black pepper
• milk
• mozzarella cheese stick

Instructions

1. 1 Melt butter in a large pot over medium heat. Add potatoes and onion. Cook, stirring constantly, until tender but not brown, about 5 minutes. Increase heat to medium-high and add chicken. Cook until chicken is white, 7 to 10 minutes. Add water and bring to a simmer. Add corn and bring soup to a simmer again.
2. 2 Season soup with salt and pepper. Add milk and mozzarella cheese.

By Sara Perry

Ingredients

• ✓ butter
• empanada pastry
• green onion
• sweet corn
• salt
• black pepper
• nutmeg
• all-purpose flour
• milk
• parmesan cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 12-cup muffin tin.
2. 2 Line the muffin cups with the 12 pastry rounds.
3. 3 Heat 2 tablespoons butter in a skillet over medium heat; cook and stir green onions until tender, 3 to 5 minutes. Add corn, salt, pepper, and nutmeg; cook and stir until heated through, about 2 minutes. Remove skillet from heat.
4. 4 Heat 3 tablespoons butter in a saucepan over medium heat; add flour and cook, stirring with a wooden spoon, until a paste forms, about 1 minute. Slowly pour in milk, whisking constantly, and cook until a thick sauce forms and starts to bubble, 2 to 3 minutes. Add half of the Parmesan cheese and stir until smooth; remove from heat. Stir sauce into corn mixture.
5. 5 Fill pastry with corn mixture and top each with remaining Parmesan cheese.
6. 6 Bake in the preheated oven until golden, about 15 minutes.

By MariaZoroza

Ingredients

• ✓ butter
• mayonnaise
• mustard
• cayenne pepper
• cuban bread
• swiss cheese
• ham
• pork
• dill pickle

Instructions

1. 1 Gather all ingredients.
2. 2 Mix mayonnaise, mustard, and cayenne together in a bowl to make sauce.
3. 3 Trim off ends of bread. Cut loaf in half and evenly split bread to make tops and bottoms of two sandwiches.
4. 4 Spread each half on both sides generously with mayo-mustard sauce.
5. 5 Divide sandwich ingredients between the two bottom halves in this order: 2 slices Swiss cheese, 3 slices ham, hot cooked pork, pickle slices, and 2 more slices Swiss cheese. Place tops on sandwiches.
6. 6 Melt butter in a heavy skillet over medium heat. Place sandwiches in the skillet and press down with a heavy weight, such as another skillet or foil-wrapped bricks. Toast sandwiches until bread is crisp and filling is heated through, 3 or 4 minutes per side.
7. 7 Serve hot and enjoy!

By John Mitzewich

Ingredients

• ✓ butter
• all-purpose flour
• baking powder
• nutmeg
• cinnamon
• salt
• sugar
• lime zest
• lime juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 2 large baking sheets.
2. 2 Stir together flour, baking powder, 1/2 teaspoon nutmeg, 1/2 teaspoon cinnamon, and salt in a medium bowl until well combined; set aside.
3. 3 Stir together 1/3 cup sugar, remaining 1/4 teaspoon nutmeg, and remaining 1/4 teaspoon cinnamon in a separate bowl until well combined; set aside.
4. 4 Cream together remaining 1 cup sugar, butter, and lime zest in a large bowl until light and fluffy. Gradually beat in lime juice, then mix in flour mixture 1/2 cup at a time. Form dough into walnut-sized balls and roll in sugar-spice mixture. Arrange 1-inch apart onto the prepared baking sheets. Flatten balls slightly using a decorative cookie stamp or the bottom of a glass.
5. 5 Bake in the preheated oven until the edges of cookies turn golden brown, 13 to 16 minutes. Cool cookies on wire racks, then store in an airtight container for up to 1 week.

By Valerie Shumway-Khan

Ingredients

• ✓ butter
• sweetened condensed milk
• milk
• egg
• all-purpose flour
• sugar
• baking powder
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch tube pan.
2. 2 Place condensed milk, milk, eggs, and butter in a blender; blend until well-combined. Add flour, sugar, baking powder, and salt; blend until cake batter is smooth. Pour into prepared cake pan.
3. 3 Bake in the preheated oven until golden brown, about 40 minutes.

By Gi_BR