Type what you have

Ingredients

• ✓ evaporated milk
• cantaloupe
• water
• sugar

Instructions

1. 1 Combine cantaloupe, water, evaporated milk, and sugar in a large pitcher, stirring until sugar dissolves; refrigerate for 10 minutes. Divide cantaloupe mixture among 20 molds; freeze until firm, about 6 hours.

By Sporadic Cookie

Ingredients

• ✓ evaporated milk
• yuca
• coconut milk
• sweetened condensed milk
• egg

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir yuca, coconut milk, condensed milk, evaporated milk, and eggs together in a bowl until thoroughly combined.
3. 3 Pour into a 2-quart baking dish.
4. 4 Bake in the preheated oven until set, about 1 hour. Turn the broiler on and bake until top of cake is browned, 2 to 3 minutes. Cool completely in the refrigerator before serving, about 1 hour.

By lola

Ingredients

• ✓ evaporated milk
• purple yam
• butter
• sweetened condensed milk
• vanilla extract

Instructions

1. 1 Bring a large pot of water to a boil. Cook yam in the boiling water until tender, about 30 minutes. Drain and cool until easily handled. Peel and thinly grate the flesh.
2. 2 Melt butter in a wok over medium heat. Stir in condensed milk and vanilla extract. Add grated purple yam. Reduce heat to low and cook, stirring constantly, until mixture is sticky but not dry, about 30 minutes. Pour in evaporated milk; cook and stir for 15 minutes. Remove from heat.
3. 3 Transfer yam mixture to a container and cool to room temperature, about 30 minutes. Chill before serving.

By Jasmin Monteclar

Ingredients

• ✓ evaporated milk
• ✓ evaporated milk
• active dry yeast
• bread flour
• bread improver
• sugar
• salt
• margarine
• egg
• bread crumb

Instructions

1. 1 Place the yeast, bread flour, bread improver, sugar, salt, margarine, eggs, and 1 cup of evaporated milk into a bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press start.
2. 2 When the cycle has ended, remove the dough from the machine, and form into 2 inch balls. Dip each ball in the remaining evaporated milk, then in the dry bread crumbs. Place the rolls on a baking sheet crumb-side up. Cover loosely with a cloth or plastic, and let rise until doubled in size, about 30 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Bake rolls for 8 minutes, or until golden brown on the top and bottom.

By IDA316

Ingredients

• ✓ evaporated milk
• coconut
• sweetened condensed milk
• egg
• white sugar
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place chopped coconut into a large bowl; stir in evaporated milk, condensed milk, beaten eggs, sugar, and salt. Pour mixture into a round 3-quart baking dish. Place the baking dish into a large roasting pan. Fill the pan with water to about halfway up the sides of the baking dish.
3. 3 Carefully place the pan into the preheated oven; bake until a toothpick inserted into the center comes out clean, about 60 minutes. Let cool for at least 30 minutes before serving.

By lola

Ingredients

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

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine sugar and water in a medium saucepan over medium-high heat. Bring to a boil without stirring to avoid the mixture crystallizing. Continue to boil, swirling the pan occasionally, until sugar syrup begins to brown, 7 to 10 minutes. Reduce the heat to medium low and watch the color.
3. 3 Once the caramel is a deep brown, 2 to 3 minutes, immediately pour it into a 10-inch flan mold. Carefully tilt the mold to make sure the whole bottom surface is covered.
4. 4 Combine evaporated milk, condensed milk, egg yolks, and vanilla extract in a large bowl. Stir lightly to prevent bubbles or foam from forming; strain batter.
5. 5 Place a roasting pan large enough to hold the flan mold on the oven rack. Fold two 32-inch long sheets of foil lengthwise in quarters to make strips. Cross the strips and place the flan mold in the roasting pan, with the ends of the strips extending over the edges of the roasting pan. Crimp ends slightly to keep them in place.
6. 6 Slowly pour the custard mixture into the caramel-lined flan mold.
7. 7 Add enough hot water to the roasting pan to come halfway up the side of the mold. Cover the roasting pan with aluminum foil.
8. 8 Bake in the preheated oven until firm and a knife inserted near the center comes out clean, about 1 hour. Carefully remove the roasting pan from the oven. Carefully remove the flan mold from the roasting pan using the foil strips. Let cool on a wire rack, about 1 hour. Cover and chill in the refrigerator until completely cool, at least 4 hours or overnight.
9. 9 Run a paring knife around the edges of the flan. Cover the mold with a rimmed platter and carefully flip it over to release the flan from the mold for serving. Scrape any excess caramel from the mold over the flan.

By Hannah

Ingredients

• ✓ evaporated milk
• all-purpose flour
• white sugar
• baking powder
• egg
• water
• edam cheese

Instructions

1. 1 Grease small cake molds or ramekins that will fit in a steamer basket.
2. 2 Mix flour, sugar, and baking powder together in a bowl. In a separate large bowl, scramble eggs with evaporated milk and water. Fold dry mixture into eggs until evenly blended. Fill the prepared molds 2/3 of the way up with batter and top with shredded cheese.
3. 3 Fill a wok or a saucepan that will hold a steamer basket with a few inches of water. Bring water to a boil over medium-high heat. Place the molds into a steamer basket, place over boiling water, and cover.
4. 4 Steam until a toothpick inserted in the center of one of the putos comes out clean, about 30 minutes. Cool on a wire rack and serve warm or at room temperature.

By Czy S

Ingredients

• ✓ evaporated milk
• ube
• coconut milk
• sweetened condensed milk
• brown sugar
• butter
• vanilla extract

Instructions

1. 1 Place yams into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool until safe to handle, about 20 minutes. Grate yams into the pot.
2. 2 Add coconut milk, sweetened condensed milk, brown sugar, evaporated milk, butter, and vanilla extract to the pot over low heat. Cook, stirring constantly, until thick and sticky, about 20 minutes; mixture should be able to drop into room-temperature water and form a small ball when done.
3. 3 Transfer mixture into greased molds and chill until set, about 30 minutes.

By papaj1952

Ingredients

• ✓ evaporated milk
• water
• onion
• chicken thigh
• garlic powder
• onion powder
• carrot
• fish sauce
• chicken bouillon granules
• black pepper
• elbow macaroni
• butter
• salt
• black pepper

Instructions

1. 1 Combine water and onion in a pot and bring to a boil. Add chicken, garlic powder, and onion powder. Bring back to a boil and reduce heat to medium-low. Simmer broth until chicken thighs are tender, about 30 minutes.
2. 2 Remove chicken and add carrots to the broth. Stir in 2 tablespoons fish sauce, chicken bouillon, and black pepper.
3. 3 Shred chicken meat and discard bones; return meat to the broth and simmer until carrots are tender, about 10 minutes. Add macaroni; cook until tender, about 20 minutes, adding more water if needed. Stir in evaporated milk and butter; simmer until butter is melted. Add more fish sauce and season with salt and pepper to taste. Pour soup into serving bowls.

By Shela F Diehr

Ingredients

• ✓ evaporated milk
• violet food coloring
• butter
• white sugar
• macapuno
• blue food coloring
• red food color
• sugar
• cream of tartar
• egg white
• vegetable oil
• corn syrup
• egg yolk
• vanilla extract
• milk
• ube
• salt
• baking powder
• cake flour

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line the bottom of three 9-inch round pans with parchment paper, but do not grease.
2. 2 Make the ube cake: Mix flour, baking powder, and salt together in a large bowl; set aside. Place grated ube in a large bowl. Combine 3/4 cup milk and 1 teaspoon vanilla; gradually blend into ube until smooth. Blend in egg yolks, corn syrup, and oil. Beat in flour mixture until smooth; set aside.
3. 3 Combine egg whites and cream of tartar in a large bowl; beat with an electric mixer until foamy. Gradually add sugar, then red and blue food coloring, continuing to beat until stiff peaks form. Fold 1/3 of the whites into batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 to 35 minutes. Invert pans on a wire rack and let cool upside down. When cool, run a knife around the edges to loosen cake from the pans. Spread coconut preserves onto the cooled cake layers; stack layers on a cake stand or serving plate.
5. 5 Make the buttercream: Combine evaporated milk and 3/4 cup sugar; set aside. Combine butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Beat in food coloring, one drop at a time, until the desired tint is achieved. Frost top and sides of cake with buttercream.

By Jackie

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

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
• white sugar

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

Ingredients

• ✓ evaporated milk
• sucralose sweetener
• vanilla extract

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

Ingredients

• ✓ evaporated milk
• peanut butter
• honey
• brown sugar

Instructions

1. 1 Mix milk, peanut butter, honey, and brown sugar together in a saucepan over medium-high heat; cook and stir, scraping sides and bottom of saucepan with a rubber spatula, until topping is thickened, 10 to 15 minutes.

By tiffanyrenee

Ingredients

• ✓ evaporated milk
• white sugar
• root beer

Instructions

1. 1 Combine sugar and evaporated milk in a small saucepan over medium heat; bring to a boil, stirring constantly, until mixture thickens, about 12 minutes. Remove saucepan from heat and slowly stir root beer into milk mixture until fully incorporated. Pour root beer mixture into 24 ice pop molds; freeze until solid, 8 hours to overnight.

By higgie2006

Ingredients

• ✓ evaporated milk
• sweetened condensed milk
• lemon juice
• mexican maria cookie

Instructions

1. 1 Combine evaporated milk, condensed milk, and lime juice in a bowl; whisk until mixture is thick and smooth.
2. 2 Line a glass bowl or trifle dish with Maria cookies and cover them with a generous layer of the milk mixture. Add another layer of biscuits and milk. Continue the layering, ending with a layer of the milk mixture.
3. 3 Refrigerate for at least 6 hours, but better if overnight. Remove from the fridge just before serving.

By Chapita

Ingredients

• ✓ evaporated milk
• sugar
• butter
• peanut butter
• marshmallow creme
• vanilla extract

Instructions

1. 1 Grease an 8x8 inch dish.
2. 2 In a medium saucepan over medium heat, combine milk, sugar and butter. Bring to a rolling boil, and let boil 5 minutes. Remove from heat and stir in peanut butter, marshmallow creme and vanilla until well incorporated. Spread into prepared dish. Let cool completely before cutting into squares.

By Pam

Ingredients

• ✓ evaporated milk
• corn
• cream cheese
• jalapeno pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x9 inch casserole dish with cooking spray.
2. 2 In a mixing bowl, combine cream cheese and milk until smooth. Stir in corn and jalapeno peppers. Transfer mixture to the prepared dish and cover with a lid or foil.
3. 3 Bake in a preheated 350 degrees F (175 degrees C) oven for 40 to 50 minutes.

By Susie T

Ingredients

• ✓ evaporated milk
• brown sugar
• walnut
• butter
• vanilla extract

Instructions

1. 1 Butter an 8- or 9-inch square baking dish.
2. 2 Stir together brown sugar and evaporated milk in a large, heavy saucepan. Bring to a boil over medium-high heat. Cook until temperature reaches between 234 and 240 degrees F (112 to 116 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 heat and stir in walnuts, butter, and vanilla. Continue to beat with a sturdy spoon until mixture loses its gloss. Pour into the prepared pan. Score into squares with a knife, then set aside until firm, about 5 minutes.
4. 4 Cut into squares. Store in an airtight container in the refrigerator.

By KAYKWILTS

Ingredients

• ✓ evaporated milk
• ✓ evaporated milk
• caramel
• chocolate cake mix
• butter
• pecan
• milk chocolate chip

Instructions

1. 1 Peel caramels and place in a microwave-safe bowl. Stir in 1/2 cup evaporated milk. Heat and stir until all caramels are melted.
2. 2 Preheat oven to 350 degrees F (175 degrees C) Grease a 9x13 inch pan.
3. 3 In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and chopped pecans. Place 1/2 of the batter in prepared baking pan.
4. 4 Bake for 8 minutes.
5. 5 Place the remaining batter into the fridge. Remove brownies from oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chocolate chips. Remove brownie mix from refrigerator. Using a teaspoon, make small balls with the batter and smash flat. Very carefully, place on top of the caramel sauce until the top is completely covered.
6. 6 Bake for an additional 20 minutes. Remove and let cool.

By Barbara Hodge

Ingredients

• ✓ evaporated milk
• chicken breast
• cream of mushroom soup
• american cheese

Instructions

1. 1 In a large skillet, brown chicken on both sides. In the meantime, in a medium bowl combine the soup, milk and cheese. Mix together. When chicken is browned, pour mixture over chicken pieces. Cook over medium low heat until chicken is done and juices run clear. Serve.

By Diane Mick

Ingredients

• ✓ evaporated milk
• lime flavored gelatin mix
• water
• vanilla wafer

Instructions

1. 1 In a medium bowl, whisk together the gelatin and boiling water until dissolved. Refrigerate until thickened to the consistency of egg whites, about 1 hour.
2. 2 When the gelatin is thick, whip the evaporated milk in a chilled bowl with chilled beaters until thick enough to form peaks like whipped cream. Fold the whipped milk into the gelatin. Rinse an 8 cup mold and fill with the gelatin mixture. Cover and refrigerate overnight, or at least until set, about 4 hours.
3. 3 Unmold the gelatin onto a serving dish and sprinkle with cookie crumbs. Put the rest of the crumbs into a bowl and pass around the table at serving time.

By Cookn Gma

Ingredients

• ✓ evaporated milk
• sugar
• salt
• water
• egg
• all-purpose flour
• confectioners' sugar

Instructions

1. 1 Heat oil in deep-fryer or heavy deep skillet to 375 degrees F (190 degrees C).
2. 2 In a medium bowl, whisk together the evaporated milk, sugar, salt, water and egg. Gradually mix in the flour.
3. 3 Dip a rosette iron into the batter, then into the hot oil. Fry until golden, and drain on paper towels. Dust with confectioners' sugar before completely cool.

By Kay

Ingredients

• ✓ evaporated milk
• chocolate drink mix
• sugar
• sweetened condensed milk

Instructions

1. 1 In a 16 ounce glass, combine chocolate drink mix, sugar, sweetened condensed milk, and evaporated milk. Add water to fill the glass.
2. 2 Place in microwave and cook on High for 1 1/2 to 2 minutes. Stir and serve.

By Brad G Reynolds

Ingredients

• ✓ evaporated milk
• semisweet chocolate chip
• brandy
• vanilla wafer
• walnut
• confectioners' sugar

Instructions

1. 1 In the microwave or in a metal bowl over a pan of simmering water, melt evaporated milk and chocolate chips, frequently stirring until smooth.
2. 2 Remove from heat and stir in crushed vanilla wafers and brandy until well blended.
3. 3 Roll dough into small balls and roll the balls in chopped walnuts and then in confectioners' sugar. Store covered in the refrigerator.

By Nancy

Ingredients

• ✓ evaporated milk
• butter
• confectioners' sugar
• peanut butter
• marshmallow cream

Instructions

1. 1 Butter a 9x13-inch pan.
2. 2 Melt butter in a large saucepan over medium-high heat. Add evaporated milk and sugar. Bring to a rapid boil. Stir and boil for 7 minutes.
3. 3 Remove from heat. Add peanut butter and marshmallow cream and stir until completely blended. Pour into the prepared pan and refrigerate until set, 1 to 2 hours. Cut into squares.

By Crazy About Cooking

Ingredients

• ✓ evaporated milk
• white sugar
• salt
• marshmallow
• semisweet chocolate chip
• vanilla extract
• walnut

Instructions

1. 1 In a medium saucepan over medium heat, combine evaporated milk, sugar and salt. Bring to a boil, then remove from heat and stir in marshmallows, chocolate chips, vanilla and nuts until marshmallows are melted. Pour into an 8x8 inch dish. Let cool completely before cutting into squares.

By Jackie Boehm

Ingredients

• ✓ evaporated milk
• white sugar
• cocoa powder
• vanilla extract
• peanut butter

Instructions

1. 1 Combine the sugar, cocoa, and milk in a medium saucepan. Bring to a boil, and cook for 3 minutes. Stir in the vanilla and peanut butter. Mix well. Spread over hot cake while frosting is also still hot. Let frosted cake cool before cutting.

By Karin Christian

Ingredients

• ✓ evaporated milk
• sugar
• egg yolk
• butter
• vanilla extract
• coconut
• macadamia nut

Instructions

1. 1 Combine milk, sugar, egg yolks, butter and vanilla in a saucepan.
2. 2 Cook on medium heat until thick, approximately 12 minutes. Stir constantly.
3. 3 Remove from heat, and add coconut and macadamia nuts. Continue to stir until cool and thick enough to spread on your cake.
4. 4 Frost. This will cover a 9x13 inch rectangular cake or a two 8 inch layer round cake.

By Linda Waddy